CONTENTS

Preface

I The Fireless Cooker

II The Portable Insulating Pail

III The Refrigerating Box

IV Cooking for Two

V Measuring

VI Tables of Weights and Measures

VII Table of Proportions

VIII Seasoning and Flavouring Materials

IX Breakfast Cereals

X Soups

XI Fish

XII Beef

XIII Lamb and Mutton

XIV Veal

XV Pork

XVI Poultry

XVII Vegetables

XVIII Steamed Breads and Puddings

XIX Fruits

XX Miscellaneous Recipes

XXI Recipes for the Sick

XXII Recipes for Cooking in Large Quantities

XXIII The Insulated Oven

XXIV Menus