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.

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,” “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

For ingredients and preparation of soups see pages 29 and 30.

Place ingredients in a 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 4 or 5 hours, season and serve.

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.

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.

VEGETABLES

Prepare vegetables as usual.  Place in vessel with small quantity of boiling water.  As there is little evaporation in tireless 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.

SUGGESTIONS FOR INVALIDS

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 4 hours or until reduced one-half.  Lemon juice and sugar or salt to taste may be added if desired.