1744 The Cornell Reading Courses 



BROWN STEW 



3 pounds beef i bay leaf 



4 tablespoonfuls fat i small celery stalk 

 2 tablespoonfuls flour ^ green pepper 



1 small onion Salt and pepper 



I quart boiling water 



The beef was cut from just above the soup shank and was ver}^ tough. 



It was cut into one-inch pieces and seared well in the hot fat. The flour 



was added and mixed to a smooth paste. The remaining ingredients 



were then added, and the meat was cooked for five minutes before being 



transferred to the cooker. Two radiators were used in the commercial 



cooker. The meat was tender and hot enough to serve at the end of four 



hours. 



BEEF CASSEROLE 



2 pounds beef 2 green peppers, minced 



3 tablespoonfuls fat i turnip, diced 



2 carrots, diced i cupful tomato juice 



I onion, sliced Salt and pepper 



The beef was a tough cut from the neck. It was seared well and placed 

 in a hot casserole. The other ingredients were added. The contents were 

 allowed to boil for five minutes before being transferred to the cooker. 

 The casserole was left in the cooker for four hours. The beef was tender 

 and had a deHcious flavor. 



ROAST PORK 



A roast of pork weighing two poinds was seared and placed in the 

 commercial cooker with two radiators. At the end of one and one-half 

 hours it was thoroughly roasted and was hot enough to serve. 



DRIED PRUNES 



The prunes were washed and soaked overnight in twice their quantity 

 of cold water. They were then boiled for five minutes in the same water 

 in which they had been soaked, and were cooked in the fireless cooker 

 for four hours. No sugar was added. The result was about the same 

 as if the prunes had been cooked on the range for two hours, with the 

 possible exception of a slightly better flavor in the fireless-cooker product. 



STEWED APPLES 



The apples were pared and quartered, and the cores were removed. 

 The apples were boiled in a thin sirup for three minutes before being 



