Fireless cookery book : a manual of the construction and use of appliances for cooking by retained heat. With 250 recipes / by Margaret J. Mitchell.

  • Mitchell, Margaret Johnes, 1869-
Date:
1910
Catalogue details

Licence: In copyright

Credit: Fireless cookery book : a manual of the construction and use of appliances for cooking by retained heat. With 250 recipes / by Margaret J. Mitchell. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    the amount is very large, as in the case of hotel and institution cookery, this gain is so great that the time required for cooking is materially reduced. The proportion between the amount of food and the size of the utensil in which it is cooked is equally important. Experiments have shown that one and one-half quarts of water, in a pail just large enough to hold it, will register 15 degrees Fahrenheit more than the same measure of water in a nine-quart pail at the end of an hour; while at the end of twelve hours there is 28 degrees of difference. It is thus seen that a well-filled kettle is more likely to cook success- fully than one partially filled. When it is impos- sible to cook in a smaller pail, and thus avoid vacant space in the kettle, the difficulty may, to some extent, be offset by using a pan for the food with sloping sides and broad rim, such as a “pudding pan,” which may be set into the cooker-pail and, by resting upon its rim, will be suspended in it. This arrangement admits of filling the lower part of the pail with boiling water or with boiling food, in case a second kind of food is-to be cooked for the same length of time. Space between the pail and packing material is also likely to be disastrous, so that it is not