New Royal Cook Book Part 26

Melt b.u.t.ter in saucepan; add milk and sugar; stir until sugar is dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and add cocoanut and vanilla, beating until creamy. Pour into b.u.t.tered tins and cool.

For Chocolate Cocoanut Cream Candy add 3 ounces unsweetened chocolate to other ingredients before boiling.

Hickory Nut Candy

2 cups sugar 1/2 cup water lemon or vanilla extract 1 cup hickory nut meats

Boil sugar and water, without stirring, until thick enough to spin a thread; place saucepan in cold water; add flavoring and stir quickly until white; stir in nuts; turn into b.u.t.tered tin; when cold cut into squares.

Date and Peanut Paste

1 cup stoned dates 1/2 cup peanut b.u.t.ter 1 teaspoon salt 1/4 cup confectioner's sugar

Wash and dry dates; put through food chopper; add peanut b.u.t.ter and salt. Mix and roll into small b.a.l.l.s; then cover with sugar. Lay on plate to dry.

Salted Almonds

Blanch almonds by putting into boiling water for a few minutes. Remove skins, dry well and brown in heated olive oil or b.u.t.ter in pan on top of stove stirring continually. Take from fire when very light brown, as they continue to color after removing from pan. Drain well on brown paper and sprinkle with salt.

Fireless Cookery

The Fireless Cooker has become an important factor in the home. The principle employed is the preservation of heat by the use of non-conducting materials. The device ordinarily used is a rectangular box lined on all sides with some substance which will prevent escape of heat, with s.p.a.ces or wells for the insertion of stone or metal discs or radiators and vessels containing food to be cooked.

Among the advantages of this method are: the improvement in flavor by slower cooking with little opportunity for evaporation; improved appearance of food that is subject to shrinkage when cooked by ordinary methods; saving in labor, as the cooking practically takes care of itself. Dinner may be prepared in the morning, placed in the cooker, and without further attention be ready to serve at any time after 3 or 4 hours. While the time required for cooking is longer than in the usual methods, the actual time consumed in preparation of a meal is considerably reduced.

DIRECTIONS

Prepare food for cooking as usual. Place in special vessel, designed to fit into wells of Fireless Cooker, and heat on range or over gas flame until ordinary cooking temperature is reached. Put into cooker with one or more radiators which have been heated for 10 or 15 minutes over hot fire. For roasting, radiator should be hot enough to brown a pinch of flour immediately. Close cover, fasten lightly so that the steam may escape and allow cooking to proceed for time specified in recipes.

For baking cake, apples, etc., proceed as for roasting. The time required for baking is slightly longer than that specified for regular ovens. For cake ordinarily baked in a moderate oven, heat radiators hot enough to brown a pinch of flour in half a minute.

The Fireless Cooker is especially convenient for the preparation of cereals, meats, vegetables and other dishes that are ordinarily boiled or roasted. Remember that foods should be thoroughly heated before putting into cooker.

Cereals

Prepare cereal for cooking in double boiler as usual. Boil over fire for 5 minutes; place in larger vessel of boiling water in cooker and allow it to remain 4 or 5 hours or longer. If placed in cooker at night it should remain warm enough to serve for breakfast.

Steaming

For recipes see "Boston Brown Bread," "Steamed Fig Pudding," "Poor Man's Pudding," "Christmas Plum Pudding," etc. Prepare and mix ingredients as directed. Put into greased molds and place in shallow pan of boiling water over very hot radiator in cooker. Fasten cover tight and cook for 5 to 6 hours.

Soups

Place ingredients in vessel; cover with cold water; bring to boil over free flame and boil 5 minutes. Fasten cover and transfer to cooker, using one hot radiator in bottom of well. Cook 3 or 4 hours and season when ready to serve.

For ingredients and special directions for preparing soups, see "Soups."

Roast Meats

Prepare and season meat in usual way. Place in large dry vessel; put very hot radiator in bottom of cooker well; place vessel containing roast on radiator, and place another very hot radiator on top. Close cooker and fasten. Allow it to remain about one-half hour per pound of meat.

The roast may be browned in a very hot oven before putting into cooker or just before serving.

Boiled or Stewed Meats

Prepare meat for cooking as usual, searing in frying pan if desired brown. Place in large vessel and cover or partly cover with boiling water, boiling with cover fastened tight for 10 or 15 minutes over free flame. Transfer to cooker, using one hot radiator underneath. Cook 2 or 3 hours, season and serve.

Vegetables

Prepare vegetables as usual. Place in vessel with small quant.i.ty of boiling water. As there is little evaporation in fireless cookers, allowance does not have to be made for loss by evaporation. Boil over free flame for 5 to 10 minutes. Transfer to cooker, using one radiator in bottom of well. Cook 3 or 4 hours, remove from cooker, season and serve.

Invalid Cookery

Always prepare food for the sick in the most careful and attractive manner. In sickness the senses are unusually acute and far more susceptible to carelessness and mistakes in the preparation and serving of food than in health.

Barley Water

2 tablespoons pearl barley 2 quarts cold water

Wash barley, soak several hours in cold water and boil gently in same water for 2 hours; or put into double boiler and cook for 4 hours or until reduced one-half. Lemon juice and sugar or salt to taste may be added if desired.

Pineapple Juice

Peel a very ripe pineapple, cut into small pieces and put through fruit press or potato ricer to extract all juice. Strain and serve with cracked ice.

Alb.u.minized Orange

1 egg white juice of 1 orange sugar