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The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes cover

The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

Chapter 410: ALPHABETICAL INDEX
By Margaret Johnes Mitchell
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About This Book

This manual provides practical guidance for building and using fireless cookers and other insulated appliances such as portable insulating pails and refrigerating boxes, explains measuring, proportions, seasoning, and offers tables and menus. It describes principles of retained-heat cookery, suggests constructions and an insulated oven, and addresses household and institutional use, including recipes scaled for small institutions and sick diets. The volume collects some 250 tested recipes—soups, meats, poultry, vegetables, steamed breads and puddings, fruits, and miscellaneous dishes—plus large-quantity instructions, menus, and an appendix of experiments and chemical notes to clarify scientific principles and assure reliable results.

RECIPES FOR THE INSULATED OVEN

In the Oven
Minutes		   PAGE
12 to 30 min. per pound Roast Beef 229
12 to 25 min. per pound Roast Mutton or Lamb 229
25 to 30 min. per pound Roast Veal 230
20 min. per pound Spareribs 230
  Brown Gravy for Roasts 230
15 min. per pound Roast Chicken 230
15 to 20 min. per pound Roast Goose 231
  Potato Stuffing 232
12 to 18 min. per pound Roast Leg of Venison 231
20 to 30 minutes Roast Wild Duck 232
20 to 25 min Grouse 232
15 to 20 minutes Roast Quail 233
15 to 20 minutes Roast Plover 233
5 or 6 hours Potted Fish 233
8 hours or more Pork and Beans 234
45 minutes Baked Potatoes 234
30 minutes Macaroni and Ham 235
30 minutes Macaroni and Cheese 236
30 minutes Scalloped Chicken and Mushrooms 236
30 to 45 minutes Scalloped Oysters 235
1 hour Scalloped Tomatoes 236
11⁄2 hours Scalloped Apple 237
3 hours Rice Pudding 238
15 minutes Pastry 238
30 minutes Apple Pie 239
30 minutes Berry Pie 240
30 minutes Cherry or Plum Pie 240
1 hour Pumpkin Pie 240
  Lemon Pie 241
30 to 45 minutes Baked Apples 241
1 hour Baked Spiced Apples 242
3 hours Baked Sweet Apples 243
3 hours Baked Pears 242
3 hours or more Baked Quinces 242
50 to 60 minutes Bread 243
20 minutes Rolls 244
15 to 20 minutes Baking-Powder Biscuits 244
40 minutes Cup Cake, loaf 245
15 to 20 minutes Cup Cake, layers 245
40 minutes Sour-Cream Cake 246
40 minutes Apple-Sauce Cake 246
50 to 60 minutes Sponge Cake 247
11⁄4 hours Plum Cake 247
3 hours or more Rich Fruit Cake 248

ALPHABETICAL INDEX

  • Advantages of Fireless Cooker, 6 to 9.
  • Albumen, Temperature of Cooking, 272.
  • Aluminum, Detection of, 266.
  • Utensils, 14.
  • Appendix, 257 to 276.
  • Apple Jelly, 169.
  • or Berry Pudding Steamed, 156.
  • Pie, 239.
  • Sauce, 168, 220.
  • Cake, 246.
  • Water, 200.
  • Apples, Baked, 241.
  • Scalloped, 237.
  • Stewed, 168, 220.
  • Articles Required for Making Insulated Oven, 228.
  • Arrowroot Gruel, 197.
  • Asparagus, 136.
  • Soup, 68, 209.
  • Bacteriology of Insulating Boxes, 267.
  • Baked Apples, 241.
  • Spiced, 242.
  • Sweet, 243.
  • Bean Soup, 74.
  • Pears, 242.
  • Potatoes, 234.
  • Quinces, 242.
  • Baking Powder Biscuits, 244.
  • Balls, Codfish, 85, 213.
  • Egg. 79.
  • Farina, 194.
  • Forcemeat, 79.
  • Barley Flour Gruel, 197.
  • Water, 201.
  • Barrel Used for a Cooker, 10.
  • Beans, Dried Lima, 140.
  • Navy, 141.
  • Fresh Shelled, 139.
  • Lima, 140.
  • Purée of Lima, 73.
  • String, 140.
  • Bean Soup, 72, 210.
  • Soup, Black, 72, 211.
  • Soup, Baked, 74.
  • Beef, 89.
  • A la Mode, 95, 215.
  • Broth, 63.
  • Broth, Peptonized, 199.
  • Braised, 93.
  • Care of, 92.
  • Cannelon of, 101, 216.
  • Cooking, 92.
  • Corned, 96.
  • Cuts of, 91.
  • Diagram of Cuts, 90.
  • Kidney, 103.
  • Liver, Braised, 102.
  • Other Parts Used for Food, 91.
  • Roast, 229.
  • Stew à la Mode, 97, 215.
  • Stew with Dumplings, 99.
  • To Select, 89.
  • Uses of Different Cuts, 89.
  • Beet Greens, 142.
  • Beets, 139.
  • Berry Pie, 240.
  • Pudding, Steamed Apple or, 156.
  • Bind Soup, To, 59.
  • Biscuits, Baking Powder, 244.
  • Bisques, 58.
  • Blackberries, Stewed, 170.
  • Blackberry and Apple Jelly, 170.
  • Black Bean Soup, 74.
  • Blanch Nuts, To, 188.
  • Boiled Dinner, 96, 216.
  • Dressing, 190.
  • Fish, 83.
  • Bouillon, 57, 62.
  • Boston Brown Bread, 155, 218.
  • Box for Making Cookers, 9.
  • Braised Beef, 93.
  • Beef’s Liver, 102.
  • Chicken, 133.
  • Duck, 134.
  • Goose, 134.
  • Brandy Sauce, 186.
  • Bread, 243.
  • Boston Brown, 155, 218.
  • Breads and Puddings, Steamed, 154.
  • Breakfast Cereals, 52.
  • Breakfast Food, Pettijohn’s, 56, 206.
  • Broth, Beef, 63.
  • Peptonized, 199.
  • Mutton, 63, 207.
  • Broths, 57.
  • Brown Betty, 237.
  • Bread, Boston, 155, 218.
  • Gravy for Roasts, 230.
  • Sauce, 184, 214.
  • Stock, 57, 60, 207.
  • Brussels Sprouts, 153.
  • Buttered Crumbs, 187.
  • Cabbage, 137.
  • Stuffed, Syrian, 111.
  • Cake, Apple Sauce, 246.
  • Cup, 245.
  • Plum, 247.
  • Rich Fruit, 248.
  • Sour Cream, 246.
  • Sponge, 247.
  • Calf’s Head à la Terrapin, 119.
  • Heart, 118.
  • Liver, 118.
  • Candied Orange or Grape Fruit Peel, 177.
  • Canned Quinces, 178.
  • Cannelon of Beef, 101, 216.
  • Cans, to Sterilize, 189.
  • Cape Cod Turkey, 87.
  • Caper Sauce, 184.
  • Caramel, 51.
  • Carrots, 138.
  • Care of Poultry, 128.
  • Casserole of Fish, 87.
  • of Rice and Meat, 112.
  • Cauliflower, 137.
  • à la Hollandaise, 138.
  • au Gratin, 138.
  • Celery, Stewed, 142.
  • Soup, Cream of, 68, 208.
  • Cereal Coffee, 193.
  • Cereals, Breakfast, 52.
  • Chard, 141.
  • Cheese, Macaroni and, 236.
  • Cherry Pie, 240.
  • Chemistry of Utensils, 263.
  • Chestnuts, Italian, 153.
  • To Shell, 109.
  • Chestnut Stew, 109.
  • Chicken, Braised, 133.
  • Creamed, 132.
  • Curried, 132.
  • Fricasseed, 131.
  • Jellied, 133.
  • Pie, 132.
  • Roast, 230.
  • Stewed, 131.
  • To Cut Up, 129.
  • To Draw, 128.
  • To Truss, 130.
  • Chocolate, 191.
  • Bread Pudding, 164, 220.
  • Cup Cake, 245.
  • Chowder, Clam, 76.
  • Connecticut, 76, 213.
  • Fish, 75, 213.
  • Citron and Ginger Preserve, 179.
  • Sweet Pickle, 175.
  • Clam Chowder, 76.
  • or Oyster Stew, 77.
  • Cloth Lining for Cooker, 18.
  • Cocoa, 192.
  • Shells, 192.
  • Codfish Balls, 85, 213.
  • Creamed, Salt, No. 1, 84.
  • Creamed, Salt, No. 2, 84, 213.
  • Cold Foods, To Keep, 35.
  • Coffee, 193.
  • Cereal, 193.
  • Compote of Rice and Fruit, 166.
  • Connecticut Chowder, 76, 213.
  • Conductivity, 259.
  • Consommé, 57, 64.
  • Convection, 259.
  • Cooking Temperatures, 6.
  • of Starches, 6, 270.
  • of Proteids, 272.
  • Cereal, 274.
  • Egg, 272.
  • Meat, 274.
  • Cooking for Two, 40.
  • Corn, 139.
  • Corned Beef, 96.
  • Tongue, 105.
  • Corn Meal Mush, 54, 204.
  • Covers Fastened on Utensils, 33.
  • Crab Apple Sweet Pickle, 175.
  • Crabs, 298.
  • Cracker Gruel, 196.
  • Crackers, Crisp, 80.
  • Cracked Wheat, 55, 205.
  • Cranberry Jelly, 171.
  • Pudding, Steamed, 159.
  • Sauce, 172.
  • Creamed Chicken, 132.
  • Mushrooms, 145.
  • Salt Codfish, No. 1, 84.
  • Salt Codfish, No. 2, 84, 213.
  • Turnips, 152.
  • Cream of Celery Soup, 68, 208.
  • Wheat, 56, 206.
  • Creams, Frozen, to Keep, 35.
  • Cream Soups, 57.
  • Creamy Potatoes, 147, 216.
  • Creole Soups, 69, 208.
  • Crisp Crackers, 80.
  • Crocks for Refrigerating Box, 37.
  • Croustades, 193.
  • Croûtons, 80.
  • Crust for Meat Pie, 102.
  • Crumbs, Buttered, 188.
  • Cup Cake, 245.
  • Cup Custard, Steamed, 166.
  • Currant Jelly, 171.
  • Cushions for Fireless Cookers, 11.
  • Custard, Steamed Cup, 166.
  • Tapioca or Rice, 163.
  • Cutlets, Breaded Veal, 116.
  • Plain, Veal, 116.
  • Cylinder, 17.
  • Density of Foods, Experiment, 262.
  • Diagram of Cuts of Beef, 90.
  • Lamb or Mutton, 107.
  • Pork, 121.
  • To Cut up a Chicken, 129.
  • To Truss a Chicken, 131.
  • Digestibility of Fireless Cooking, 9.
  • Dinner, Boiled, 96, 216.
  • Directions for Making Fireless Cookers, 9.
  • Drawn Butter Sauce, 184.
  • Dressing, Boiled, 190.
  • Dried Fruits, 172.
  • Beans, Lima, 140.
  • Beans, Navy, 141.
  • Duck, Braised, 134.
  • Roast, Wild, 232.
  • Dumplings for Stew, 99.
  • Egg Balls, 79.
  • Sauce, 184.
  • Eggs, Hard-Cooked, 191.
  • Soft-Cooked, No. 1, 190.
  • Soft-Cooked, No. 2, 190.
  • Excelsior, 5.
  • Experiment on Bacteriology of Fireless Cookers, 267-270.
  • Chemistry of Utensils, 263.
  • Conductivity, 259.
  • Convection, 259.
  • Cooking Temperatures, 270.
  • Proteids, 272.
  • Cereal, 274.
  • Egg, 272.
  • Meat, 274.
  • Starches, 270.
  • Density of Foods, 262.
  • Detection of Poisonous Metals, Tin, 265.
  • Aluminum, 266.
  • Effect of Evaporation on Temperature, 263.
  • Efficiency of Refrigerating Boxes, 266.
  • Insulation, 257, 261.
  • Radiation, 260.
  • Farina, 56, 206.
  • Balls, 194.
  • Gruel, 195.
  • Fastening Covers on Utensils, 33.
  • Figs, Stewed, 173.
  • Fireless Cooker, the, 3.
  • Advantages of, 6.
  • Army Use of, 202.
  • Barrel Used for, 10.
  • Box Used for, 9.
  • Directions for Making, 9.
  • For Large Quantities, 203.
  • Ice Box Used for, 10.
  • Possibilities of, 3, 4.
  • Practical Suggestions for Using, 25.
  • Principle of, 5.
  • Trunk Used for, 10.
  • Fish, 81.
  • Balls, Codfish, 85, 213.
  • Boiled, 83.
  • Care of, 81.
  • Casserole of, 87.
  • Chowder, 75, 213.
  • Cooking of, 82.
  • Salt Cod, Creamed, No. 1, 84.
  • Creamed, No. 2, 84, 213.
  • Sauce for, 185.
  • Seasons, etc.
  • Fresh Water, 82.
  • Salt Water, 83.
  • Soufflé, Salt, 86.
  • To Clean, 81.
  • To Skin, 82.
  • To Tell Fresh, 81.
  • Flavouring Materials, 49-51.
  • Flaxseed Lemonade, 195.
  • Forcemeat Balls, 79.
  • Fresh Shelled Beans, 139.
  • Fresh Tongue, 105.
  • Fricasseed Chicken, 131.
  • Mushrooms, 145.
  • Fruit Cake, Rich, 248.
  • Sauce, 186.
  • Fruits, 168.
  • Dried, 172.
  • Garnishes, Soup, 78.
  • Ginger, Preserved, 181.
  • Pudding, 160.
  • Goose, Braised, 134.
  • Roast, 231.
  • Graham Pudding, 156.
  • Grape Fruit Peel, Candied, 177.
  • Jam, 180.
  • Juice, 181.
  • Gravy for Roasts, Brown, 230.
  • Green Pea Soup, 74, 212.
  • Greens, Beet, 142.
  • Grits, Hominy, 55, 205.
  • Grouse, 232.
  • Gruel, Arrowroot, 197.
  • Barley Flour, 197.
  • Cracker, 196.
  • Farina, 195.
  • Indian Meal, 197.
  • Oatmeal, 196.
  • Ham or Shoulder, Boiled, 122.
  • Hard-Cooked Eggs, 191.
  • Hard Sauce, 185.
  • Harvard Pudding, 161.
  • Hasp, 11.
  • Hay, 6.
  • Hay-Box, 3.
  • Head-Cheese, 123.
  • Heart, Beef’s Stuffed, 104.
  • Calf’s, 118.
  • Hinges, 11.
  • Hollandaise Sauce, 185.
  • Hominy Grits, 55, 205.
  • Hubbard Squash, 151.
  • Ice Cream, to Keep, 35.
  • Imperial Granum, 196.
  • Indian Gruel, 197.
  • Pudding, 162, 219.
  • Insulate an Oven, To, 222.
  • Insulated Oven, The, 221.
  • Insulation, Experiments,
  • Effect of Different Thicknesses, 261.
  • Test of Materials for, 257.
  • Irish Stew, 100, 215.
  • Jam, Grape, 180.
  • Jars, to Sterilize, 189.
  • Jellied Chicken, 133.
  • Jelly, Apple, 169.
  • Blackberry and Apple, 170.
  • Cranberry, 171.
  • Currant, 171.
  • Juice, Grape, 181.
  • Julienne Soup, 70, 210.
  • Kidney, Beef, 103.
  • Veal, 119.
  • Lamb and Mutton, 106.
  • Cuts of, 106.
  • Diagram of Cuts, 107.
  • Roast, 229.
  • Table of Cuts and Uses, 107.
  • Other Parts Used for Food, 107.
  • Leg of Mutton, Boiled, 108.
  • Braised, 108.
  • Lemonade, Flaxseed, 195.
  • Lemon Pie, 241.
  • Lima Beans, 140.
  • Dried, 140.
  • Purée of, 73, 212.
  • Liver, Braised Beef’s, 102.
  • Calf’s, 118.
  • Loaf, Salmon, 86.
  • Veal, 117, 217.
  • Lobster, 298.
  • Macaroni, 143.
  • and Cheese, 236.
  • and Ham, 235.
  • Italienne, 143, 217.
  • Milanaise, 144.
  • Soup, 70, 209.
  • Marmalade, Orange, 176.
  • Mashed Turnip, 153.
  • Materials for Packing Cookers, 11, 257.
  • for Utensils, 14.
  • Needed for Home-made Cookers, 25.
  • Measures, Table of Weights and, 45.
  • Measuring, 43.
  • Meat Pie, 101.
  • Crust for, 102.
  • Menus, 250-255.
  • Method of Packing a Hay-Box, 15.
  • Using the Oven, 224.
  • Milk, Pasteurized, 198.
  • Peptonized, 200.
  • Rice and, 199.
  • Mineral Wool, 5, 11, 21.
  • Mock Turtle Soup, No. 1, 65.
  • No. 2, 66, 208.
  • Mush, Corn Meal, 54, 204.
  • Mushrooms, Creamed, 145.
  • Fricasseed, 145.
  • Scalloped Chicken and, 236.
  • Mutton, Cuts, 106.
  • Diagram of Cuts, 107.
  • Lamb and, 106.
  • Leg of, Boiled, 108.
  • Braised, 108.
  • Ragout of Cold, 113.
  • Roast, 229.
  • Stew, 109.
  • Table of Uses of Cuts, 107.
  • Other parts Used, 107.
  • Navy Beans, Dried, 141.
  • Noodles, 78, 145.
  • Nutmeg Sauce, 187.
  • Nuts, Salted, 188.
  • To Blanch, 188.
  • Oatmeal Gruel, 196.
  • Steel Cut, 56, 206.
  • Oats, Rolled, 54, 204.
  • Okra Stew, 111, 216.
  • Onions, 146.
  • Orange Marmalade, 176.
  • Orange or Grape Fruit Peel, Candied, 177.
  • Oven, Articles Required for Making, 228.
  • Method of Using, 224.
  • The Insulated, 221.
  • To Insulate, 222.
  • Ox-Tail Soup, 70, 209.
  • Oysters, Creamed, 88.
  • Scalloped, 235.
  • Stew, 77.
  • Packing Materials, 5, 11.
  • Pail, Portable Insulating, 32.
  • Pails, 13.
  • Paper Insulation, 5, 11.
  • Lining for Cooker, 19.
  • Test for Oven, 225.
  • Pasteurized Milk, 198.
  • Pastry for Two Crusts, 238.
  • Peaches, Sweet Pickled, 174.
  • Pears, Baked, 242.
  • Sweet Pickled, 174.
  • Peas, 148.
  • Pea Soup, Green, 74, 212.
  • Split, 77, 212.
  • Peptonized, Beef Broth, 199.
  • Milk, 200.
  • Pettijohn’s Breakfast Food, 56, 206.
  • Pickled Pig’s Feet, 125.
  • Pickles, Sweet, 174.
  • Pie, Apple, 239.
  • Berry, 240.
  • Pie, Cherry or Plum, 240.
  • Chicken, 132.
  • Lemon, 241.
  • Meat, 101.
  • Pumpkin, 240.
  • Pigeons, Potted, 134.
  • Pilaf, Turkish, 149, 218.
  • Plover, Roast, 233.
  • Plum Cake, 247.
  • Pie, 240.
  • Pudding, Rich, 158.
  • Plums, Sweet Pickled, 176.
  • Poisonous Metals, Experiment, 265.
  • Pork, 120.
  • and Beans, 149, 218, 234.
  • Diagram of Cuts, 121.
  • Fresh, with Sauerkraut, 123.
  • To Select, 122.
  • Uses of Cuts, 121.
  • Portable Insulating Pail, 32.
  • Potatoes, Baked, 234.
  • Boiled, 146.
  • Creamy, 147, 216.
  • Soup, 75, 211.
  • Stewed, 147.
  • Stuffing, 232.
  • Pot Roast, 94, 214.
  • Potted Fish, 233.
  • Pigeons, 134.
  • Poultry, 126.
  • Care of, 128.
  • Stuffing for, 131.
  • To Cut up, 129.
  • To Draw, 129.
  • To Truss, 130.
  • Practical Suggestions for Using the Cooker, 25.
  • Preserved Citron and Ginger, 179.
  • Quinces, 179.
  • Proportions, Table of, 47.
  • Prunes, Sweet Pickled, 175.
  • Pudding, Chocolate Bread, 164.
  • Cranberry, Steamed, 159.
  • Ginger, 160.
  • Graham, 156.
  • Harvard, 161.
  • Indian, 162, 219.
  • Pan, 13.
  • Puddings, Queen of, 165.
  • Rice, 162, 219, 238.
  • Rich Plum, 158.
  • Steamed Apple or Berry, 156.
  • St. James, 160.
  • Suet, 157, 219.
  • Swiss, 161.
  • Tapioca Fruit, 164.
  • Puddings, Steamed Breads and, 154.
  • Pumpkin, 152.
  • Pie, 240.
  • Purées, 58.
  • Quail, Roast, 233.
  • Quantity of Food Cooked, 26.
  • Queen of Puddings, 165.
  • Quinces, Baked, 242.
  • Canned, 178.
  • Preserved, 179.
  • Sweet Pickled, 176.
  • Radiation, Experiment, 260.
  • Ragout of Cold Mutton, 113.
  • Ready-made Cookers, 23.
  • To Select, 24.
  • Recipes for Large Quantities, 202.
  • For the Sick, 195.
  • Refrigerating Box, 36.
  • Efficiency, Experiment, 261.
  • Made with Bread Box, 39.
  • Crocks, 37.
  • Pail, 39.
  • Rice, No. 1, 148.
  • No. 2, 149, 206.
  • and Milk, 199.
  • Custard, Tapioca or, 163.
  • Pudding, 162, 219, 238.
  • Savoury, 149.
  • Rich Plum Pudding, 158.
  • Rhubarb, Stewed, 173.
  • Roast Beef, 229.
  • Chicken, 230.
  • Duck, Wild, 232.
  • Goose, 231.
  • Grouse, 232.
  • Mutton or Lamb, 229.
  • Plover, 233.
  • Quail, 233.
  • Veal, 230.
  • Venison, Leg of, 231.
  • Wild Duck, 232.
  • Rolled Oats, 54, 204.
  • Steak, Stuffed, 98.
  • Rolls, 244.
  • Salmon Loaf, 86.
  • Salt Fish Soufflé, 86.
  • Salted Nuts, 188.
  • Samp, 150, 205.
  • Sauce, Brown, 184, 214.
  • Brandy, 186.
  • Caper, 184.
  • Drawn Butter, 184.
  • Egg, 184.
  • for Fish, 185.
  • for Vegetables, 183.
  • Fruit, 186.
  • Hard, 185.
  • Hollandaise, 185.
  • Nutmeg, 187.
  • Tomato, 185.
  • Vanilla, 187.
  • White, 183.
  • Savoury Rice, 149.
  • Sawdust, 5, 22, 37.
  • Sauerkraut, 123.
  • Scalloped Apple, 237.
  • Chicken and Mushrooms, 236.
  • Oysters, 235.
  • Tomatoes, 236.
  • Scrapple, 124.
  • Sealing Wax for Bottles, 181.
  • Seasoning Materials, 49-51.
  • Sick, Recipes for the, 195.
  • Shell, Italian Chestnuts, to, 189.
  • Shelled Beans, Fresh, 139.
  • Shells Cocoa, 192.
  • Shoulder of Pork, Boiled, 122.
  • Slate for Recording Time, 30.
  • Soft-Cooked Eggs, No. 1, 190.
  • No. 2, 190.
  • Soufflé, Salt Fish, 86.
  • Soup, Asparagus, 68, 209.
  • Baked Bean, 74, 212.
  • Bean, 72, 210.
  • Black Bean, 72, 211.
  • Cream of Celery, 68, 208.
  • Creole, 69, 208.
  • Garnishes, 78-80.
  • Green Pea, 74, 212.
  • Julienne, 70, 210.
  • Macaroni, 70, 209.
  • Making, 58.
  • Mock Turtle, No. 1, 65.
  • No. 2, 66, 208.
  • Ox-Tail, 70, 209.
  • Potato, 75, 211.
  • Split Pea, 77, 212.
  • Sticks, 80.
  • Stock, Brown, 57.
  • Brown, No. 1, 60, 207.
  • No. 2, 61.
  • To Clear, 59.
  • To Make, 58.
  • To Remove Fat from, 59.
  • White, 57.
  • No. 1, 61.
  • No. 2, 62, 207.
  • Tomato, with Stock, 69, 210.
  • without Stock, 73, 211.
  • Vegetable, with Stock, 67, 209.
  • without Stock, 71, 210.
  • Cream, 57.
  • To Bind, 58.
  • Sour Cream Cake, 246.
  • Souse, 124.
  • Space Adjuster, 22.
  • Spaghetti, 144.
  • Spare Ribs, 230.
  • Spiced Apples, Baked, 242.
  • Spinach, 142.
  • Split-Pea Soup, 77, 212.
  • Sponge Cake, 247.
  • Squash, Hubbard, or Winter, 151.
  • Summer, 150.
  • Starch, Cooking Temperature, 6, 270.
  • Steak, Stuffed, Rolled, 98.
  • Steamed Breads and Puddings, 41, 154.
  • General Directions, 154.
  • Steamed Apple or Berry Pudding, 156.
  • Cranberry Pudding, 159.
  • Cup Custard, 166.
  • Steel Cut Oatmeal, 50, 206.
  • Sterilize Jars or Cans, To, 189.
  • Stew, Beef, à la Mode, 97, 215.
  • Beef, with Dumplings, 99.
  • Chestnut, 109.
  • Irish, 100, 215.
  • Mutton, 109.
  • Okra, 111, 216.
  • Oyster or Clam, 77.
  • Syrian (Yakhni), 110.
  • Stewed Apples in Syrup, 168, 220.
  • Blackberries, 170.
  • Celery, 142.
  • Chicken, 131.
  • Cranberries, 172.
  • Figs, 173.
  • Potatoes, 147.
  • Rhubarb, 173.
  • Tomatoes, 151.
  • St. James Pudding, 160.
  • String Beans, 140.
  • Stuffed Cabbage, Syrian, 111.
  • Heart, 104.
  • Rolled Steak, 98.
  • Stuffing for Poultry, 131.
  • Potato, 232.
  • Suet Pudding, 157, 219.
  • Suggestions for Using a Fireless Cooker, 25.
  • Summer Squash, 150.
  • Sweet Apples, Baked, 243.
  • Sweetbreads, 118.
  • Creamed, 118.
  • Sweet Pickles, 174.
  • Crabapples, 175.
  • Peaches, 174.
  • Pears, 174.
  • Plums, 176.
  • Prunes, 175.
  • Quinces, 176.
  • Watermelon Rind, or Citron, 175.
  • Swiss Pudding, 161.
  • Syrian Stew (Yakhni), 110.
  • Syrian Stuffed Cabbage, 111.
  • Table of Cuts of Beef, 91.
  • Mutton and Lamb, 107.
  • Veal, 115.
  • Flavourings for Sweet Dishes,50.
  • Materials for Home-made Cooker, 25.
  • Seasonings, 50.
  • Seasons of Fresh Water Fish, 82.
  • Salt Water Fish, 83.
  • Proportions, 47.
  • Weights and Measures, 45.
  • Tapioca or Rice Custard, 163.
  • Temperatures of Cooking Starches, 6, 270.
  • Proteids, 6, 272.
  • Cereal, 274.
  • Eggs, 272.
  • Terrapin, Calf’s Head à la, 119.
  • Time for Cooking in Cooker, 29, 41.
  • On Stove, 28.
  • Tin, Detection of, 265.
  • Thermos Bottle, 5, 260.
  • To Insulate an Oven, 222.
  • Tomatoes, Scalloped, 236.
  • Stewed, 151.
  • Tomato Sauce, 185.
  • Soup, with Stock, 69, 210.
  • Without Stock, 73, 211.
  • Tongue, Corned, 105.
  • Fresh, 105.
  • To Tie Cover on Utensil, 33.
  • To Truss a Chicken, 130.
  • Turkish Pilaf, 149, 218.
  • Turnips, Creamed, 152.
  • Mashed, 153.
  • Turtle Soup, Mock, No. 1, 65.
  • No. 2, 66, 208.
  • Using Insulated Oven, Method of, 224.
  • Utensils, Material for, 14.
  • Shape, 13.
  • Size, 14, 40.
  • Vacuum Insulation, 5.
  • Vanilla Sauce, 187.
  • Veal, 114.
  • Age, 114.
  • Cooking of, 115.
  • Cutlets, Breaded, 116.
  • Plain, 116.
  • Diagram of Cuts, 115.
  • Kidney, 119.
  • Loaf, 117, 217.
  • Roast, 230.
  • Season for, 114.
  • Table of Cuts, 115.
  • Other Parts used, 115.
  • Vegetables, 136.
  • Directions for Cooking, 136.
  • Sauce for, 183.
  • Vegetable Soup with Stock, 67, 209.
  • without Stock, 71, 210.
  • Venison, Roast Leg of, 231.
  • Water, Apple, 200.
  • Barley, 201.
  • Watermelon Rind Sweet Pickle, 175.
  • Wax for Sealing Bottles, 181.
  • Wheat, Cracked, 55, 205.
  • Cream of, 56, 206.
  • Wheatlet, 56, 206.
  • White Sauce, 183.
  • Stock, No. 1, 61.
  • No. 2, 62, 207.
  • Wild Duck, Roast, 232.
  • Winter Squash, 151.
  • Wool, 5, 11, 21.
  • Mineral, 5, 11, 21.