The fireless cook book; by Mitchell Margaret Johnes 1869-

Author:Mitchell, Margaret Johnes, 1869- [from old catalog]
Language: eng
Format: epub
Tags: Fireless cookers. [from old catalog], Cooking, American, cbk
Publisher: New York, Doubleday, Page & company
Published: 1909-03-25T05:00:00+00:00

148 THE FIRELESS COOK BOOK

the whole reach boiling point and set it in a large cooker-pail of boiling water, unless it fills a small pail full, in which case it can be placed directly in a cooker nest which exactly fits it, and left for one hour or more.

Serves six or eight persons. Peas

Shell young, green peas and bring them to a boil, using about one cupful of salted water for each quart of shelled peas. Put the pail or pan inside of another cooker-pail of boiling water and set all in a cooker for from one to two hours or more. Old peas may be left all night or all day in the cooker.

Rice, No. I

I cup rice 3 qts water

3 teaspoons salt

Look over the rice and remove any husks or undesirable substances. Wash it by allowing cold water to run through a strainer containing the rice. Sprinkle it, gradually, into the boiling salted water in a cooker-pail. When it is boiling put it into a hay-box for one hour. There is a considerable difference in rice, and the time for cooking it will vary; but one hour will usually be found sufficient. Rice is injured by overcooking. When the rice is soft, drain it in a colander and set this in the oven, with the door

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