"Don't nasturtiums always seem cool and appetizing? The whole supper looks that way!"
"Well, circus day is almost invariably warm, and people are tired when they come home, so I planned to have a cold and simple meal."
"No, indeed, nothing could be simpler. I bought a half of a ham--I like a piece cut from the large end--and I soaked it for an hour in cold water. Then I brought it to a boil in fresh cold water and a little vinegar, and transferred it to the fireless cooker for five hours. Then I baked it for an hour in the cooker, having first trimmed it, and covered it with brown sugar and almost as many cloves as I could stick into it. It is very tender and good, I think--one of the best of my fireless cooker recipes."
"I am planning to have a fireless cooker when I keep house."
"That is fine, Ruth! You have no idea how they save both gas and worry. Some day I'll give you all of my best fireless recipes; I use my cooker a great deal. For instance, this brown bread was steamed in the cooker. A fireless is invaluable for steaming. I usually plan to have Boston Brown Bread, Tuna or Salmon Loaf and a pudding all steaming in the large compartment at once. Then I've learned to bake beautiful beans in the cooker! I wonder what our grandmothers think of Boston Baked Beans and Boston Brown Bread all made in the fireless! I'm sure I could prove to any of them that my way is just as good, besides being much cooler and more economical! Well, shall we call Fred and Bob?"
Cold Sliced Ham Boston Brown Bread Butter Blackberries Cream Spiced Cake Iced Tea Sliced Lemon
1/3 C-butter 1 C-sugar 2 egg yolks 2/3 C-sour milk 1-1/2 t-cinnamon 1/4 t-ground cloves 1/4 t-mace 1 t-soda 2 C-flour 1 egg white 1 t-vanilla
Cream the butter, add the sugar and egg yolks. Mix well. Mix and sift all dry ingredients. Sift and add alternately with sour milk. Add vanilla and stiffly beaten egg white. Bake in a loaf cake pan, prepared with waxed paper, in a moderate oven for twenty-five minutes. Cover with "C" sugar icing.
1 C-"C" sugar 1/3 C-water 1/8 t-cream of tartar 1 egg white 1/2 t-vanilla
Mix the sugar, water and cream of tartar. Cook until the syrup clicks when a little is dropped in cold water. Do not stir while cooking. Have the mixture boil evenly but not too fast. Pour gently over the beaten white of the egg. Stir and beat briskly until creamy. Add vanilla. Place on the cake. If too hard, add a tablespoon of water.