Doomsday Defense

Book · 1909

The Fireless Cook Book

by Margaret J. Mitchell

Historical text. Food left in a retained-heat cooker can cool into the bacterial danger zone (below 140°F / 60°C). Bring food to a full boil first, keep the cooker full, and reheat to boiling before serving if it has cooled.

A fireless cooker is an insulated box: bring a pot to the boil, shut it inside, and the stored heat finishes the cooking over hours with no more fuel. When fuel is scarce, that matters. Mitchell explains how to build one and the insulated oven variant, then gives recipes by category, including meals for the sick and for large groups.

See our note on retained-heat cooking.

Author
Margaret J. Mitchell
Published
1909, Doubleday, Page & Company
Topics
Camp & Off-Grid Cooking, Grid-Down & Blackouts
Rights
Public domain: published in the United States before 1930.
Transcription
Project Gutenberg eBook #60598

Contents

27 sections
  1. I — The Fireless Cooker
  2. II — The Portable Insulating Pail
  3. III — The Refrigerating Box
  4. IV — Cooking for Two
  5. V — Measuring
  6. VI — Table of Weights and Measures
  7. VII — Table of Proportions
  8. VIII — Seasoning and Flavouring Materials
  9. IX — Breakfast Cereals
  10. X — Soups
  11. XI — Fish
  12. XII — Beef
  13. XIII — Lamb and Mutton
  14. XIV — Veal
  15. XV — Pork
  16. XVI — Poultry
  17. XVII — Vegetables
  18. XVIII — Steamed Breads and Puddings
  19. XIX — Fruits
  20. XX — Miscellaneous Recipes
  21. XXI — Recipes for the Sick
  22. XXII — Recipes for Cooking in Large Quantities
  23. XXIII — The Insulated Oven
  24. XXIV — Menus
  25. Classified Index of Recipes — And Time Table — For the Fireless Cooker
  26. Alphabetical Index
  27. Transcriber’s Notes

Start reading →