The Fireless Cooker and Its Uses 1751 



TIME TABLE FOR USE WITH A FIRELESS COOKER 



Food 



Propor- 

 tion of 

 food to 

 water 



Cereals 



Cornmeal 



Cracked wheat 



Cream of wheat 



Farina 



Hominy grits 



Macaroni 



Rice 



Rolled oats 



Vegetables 



Beans, dried (soaked and cooked in the 

 same water) 



Beans, string 



Cabbage 



Carrots 



Onions 



Potatoes 



Dried fruits 



Apples 



Apricots 



Peaches 



Prunes (soaked and cooked in the same 



water) 



Meats 



Beef, boiled 



Beef, pot roast 



Chicken, stewed 



Ham, boiled 



Mutton leg or shoulder, boiled 



Mutton stew 



Breads and puddings 



Brown bread 



Cup custard, steamed 



Suet pudding 



I to 6 



I to 5 



I to 6 



I to 7 



I to 5 



I to 4 



I to 4 



I to 3 



to 4 

 to I 

 to I 

 to I 

 to I 

 to I 



I to 2 



I to 2 

 I to 2 



I to 2 



Minutes 



for 



boiling 



on the 



stove 



10 



25 

 5 

 5 



15 

 5 

 5 

 5 



15 

 30 

 30 

 20 

 20 



ID 

 30 



Hours 

 in the 

 cooker 



30 



6 or all night 

 8 or all night 

 2 or all night 



2 or all night 

 8 or all night 

 2 



2 



3 or all night 



6 or more 

 2 



2 

 2 



2 



4 or all night 

 4 or all night 

 4 or all night 



4 or all night 



3 

 5 

 3 

 7 

 6 



4 



5 

 I 



5 



REFERENCES 



Antecedents of the fireless cooker. Pure Products, Vol. VIII, p. 156-157. 



1912. 

 Anna Barrows. Principles of cookery. 1907. 

 C. Briggs. In defense of my servant — the fireless cooker. Good 



Housekeeping, April, 19 12. 

 Georgie Boynton Child. The efficient kitchen. 1914. 

 CorneUa French. A comparison of methods of cooking. The Journal 



of Home Economics, Vol. VI, no. 2, p. 131-135. 1914. 

 Inventions ahead of the times. Scientific American, October 28, 191 1. 

 Carleton John Lynde. Physics of the household. 1914. 



