THE
DUPLEX COOK BOOK
CONTAINING
Full Instructions for Cooking with
Ihe Duplex Fireless Stove
PRICE 25 CENTS
PUBLISHED BY
THE DURHAM MANUFACTURING CO.
MUNC1E, INDIANA
CONTENTS
Directions Electric Fireless 11
Directions 6-12
Meats 13-24
Soups 25-30
Vegetables 31-37
Cereals 38-40
Bread and Puddings 41-48
Pies 49-51
Cakes 52-57
Stewed Fruit 58-59
Canning Fruit 60
FOR ITEMIZED INDEX
SEE PAGE 61
UNIVERSITY OF CALIFORNIA
SAINTA BARBARA
Sntrobuctton
The Duplex Fireless Stove is the result of careful
study and experimenting with all the known heat insul-
ating materials. It is scientifically constructed, is 'easy
to operate and cooks the food thoroughly. It retains all
the natural flavor of the food and makes it more nour-
ishing and easily digested.
The Duplex arrangement gives compactness, making
the single opening stove as serviceable as a two com-
partment cooker. The double opening stove is equivalent
to a three compartment cooker. The three compartment
Duplex Stove has a cooking capacity equivalent to a
cooker having five or six compartments.
Note on page 5 of the cook book the double insula-
tion and double cooking capacity of the Duplex Stoves
as shown by the sectional view illustration. Note the
exclusive Duplex construction is such that you can cook
a whole meal in the stove, either for a large or small
family.
The Duplex Stove is not only an economical and labor
saving device for the housekeeper, but a practical and
convenient piece of furniture for the modern kitchen.
DUPLEX FIRELESS STOVE
SECTIONAL VIEW
Showing manner of using the Roasting and Baking Stones
Large Opening in Stove
Y 12-quart aluminum cooking vessel.
S Roasting disk supported by hook in top of cooking
vessel.
SI Roasting disk at bottom of well.
Smaller Opening in Stove
Y-Y Two 4-quart aluminum cooking vessels.
S Improved heating disk.
In Baking
Remove the 12-quart cooking vessel, place the baking
rack with article to be baked on top of the hot disk SI ;
then place the other hot disk on top of the baking rack.
In case a very intense heat is desired the disk, SI,
may be placed inside the baking rack and the baking pan
set directly on the hot disk. Either stone or metallic
heating disks furnished. We recommend stone, as it is
a better heat retainer. 4
SECTIONAL VIEW
The sectional view of the Duplex Fireless Stove is
shown in order that every cook using a Duplex may
know how safely and efficiently the Duplex is con-
structed.
STOP. ON a*c of srovt 1
03 StOvC UO vPWGMT
'/.a Pie3,
L*E* *T Qf*C
NOTE The efficient and safe way the stove is insulated.
NOTE The great economy of space, giving the Duplex
Stove a large cooking capacity.
NOTE The deep wells make it possible to cook a small
quantity as successfully as a large quantity, because
every article of food that is being cooked assists in
cooking other articles of food placed in the same well.
When one article only is being cooked, the lower ves-
sel may be filled with boiling water, thus insuring
enough heat units in the well to cook thoroughly, even
if the quantity of food is very small.
NOTE The deep wells make it possible to cook a large
variety of food in the Duplex.
NOTE The exclusive Duplex Construction is such that
a whole meal can be cooked, either for a large or
small family.
5
BtrectionS
Before using a new Duplex Fireless Stove it is best
to wash the wells out with soap and water, then scald
with hot water and wipe perfectly dry. ALWAYS
LEAVE THE LIDS UP WHEN THE STOVE IS NOT
IN USE.
In order to keep the wells clean and pure, \vash dry
and air them each time after cooking in the stove.
After cooking meat, or food of a greasy nature in the
Duplex, always wash or wipe out carefully, using hot
water (never apply SODA to the aluminum part of the
stove or equipment, as an alkali will discolor aluminum
and turn it a dark color).
Put the stove out doors once a week, giving it an
airing and allow the sun to shine in the wells.
By following the above directions the wells in the
stove will remain pure and clean and there will be no
danger of retaining and imparting flavor of whatever is
cooked in the Duplex to foods that are sensitive to for-
eign odors.
PRINCIPLE OF FIRELESS COOKING
The principle of fireless cooking is merely the retain-
ing of heat by insulation, just as cold is retained in the
6
ice box or refrigerator by insulation. Ordinarily we
heat food to the boiling point and then leave it over the
fire or in the oven to keep it at a cooking degree of heat,
and to do this, on account of radiation, we must keep on
supplying heat.
When cooking in the Duplex Fireless Stove, the in-
sulation retains all the heat, thus maintaining a cooking
temperature without adding more heat. Herein lies the
economy in fuel. The Duplex Stove will save three-
fourths of the gas, wood or coal used when cooking in a
kitchen range.
HOW TO AVOID DIFFICULTIES
Always remove the hot disks from the stove after
cooking is finished, and put them in a dry, warm place.
If the baking and roasting disks are left in the stove, or
placed in a damp place, they will absorb moisture and
when heated, steam will be generated which may cause
them to crack. When the disks are not in use, it is a
good plan to place them on a hot air register, a steam
radiator, or where the sun will shine on them.
Don't scrape or scratch with a knife the aluminum
lining of stove, or the aluminum cooking vessels. Don't
use ashes, lye, washing powder or soap containing alkali
to clean the aluminum stove lining or aluminum cooking
vessels.
THE HOT DISKS
Heat the disks on stove, or over gas, oil or alcohol
flame. Apply moderate heat at first until the disks are
warm through, then intense heat may be applied. The
disks should be heated sufficiently hot to brown paper
or to brown a small quantity of flour placed on the disks
when they are being heated. An experienced cook can
test the disks for proper degree of heat as you would
a sad iron.
7
The time required to heat the disks is from 10 to 20
minutes, depending on the size and intensity of the fire.
The disks can be heated more quickly and will get
much hotter if an inverted pan is put over them when
being heated, thus confining the heat of the flame around
the disks.
When the disks are used quite hot, steam will be
generated, but the vent in the lid of the Duplex Fireless
Stove automatically releases the steam pressure. This
escapement of steam does not lessen the cooking effi-
ciency of the Duplex, in fact, a slight escapement of
steam is an advantage.
Every good cook knows that when cooking in a
kitchen range it is advantageous to have a hot, dry oven.
The same principle holds true when cooking in the fire-
less stove, especially in roasting and baking. If a strong
pressure of steam was retained in the fireless stove, it
would not bake a crust or roast meat brown.
The catch on the Duplex Stove lid is adjustable, so
that the lid of stove may be fastened down tight, or left
slightly loose, thus confining more or less of the steam
as the nature of the food requires, to obtain the best
results.
While heating the disks, prepare the food ready to be
placed in the Duplex, and place vessel containing food
on disk, thus gaining time and accumulating greater
initial heat.
PRACTICAL FIRELESS COOKING
HOW TO COOK SUCCESSFULLY
Good cooking whether it be done with the Duplex
Fireless Stove, the gas stove, the electric stove or the
ordinary kitchen stove requires patience, experience,
good judgment and some knowledge of the effect of
moist and dry heat upon certain foods.
You an not put hastily and poorly prepared dishes
8
in the fireless stove and take them out as delicious tri-
umphs of culinary art. After a little experience the
average cook will have no difficulty in cooking in a
Duplex Fireless Stove.
Always bear in mind that the essential thing in suc-
cessful fireless cooking is to have enough heat units
confined in the fireless stove, when closed, to cook the
food.
Bear in mind that a kettle full of boiling food will
keep hot longer than a kettle only partly filled ; and when
boiling, steaming or stewing, a small quantity of one
article of food, it is advisable to use the top vessel and
put boiling water in the lower vessel.
When cooking two articles of food, it is better to
place the vessel containing the smaller quantity on top
of the vessel containing the larger quantity of food.
The length of time it takes to cook food thoroughly
in the fireless stove can be only approximately given.
The time required depends on the kind of food being
prepared, the amount of heat units in the hot disks and
contained in the food itself, when confined in the fireless
stove.
The essential thing to do is to place the food in the
Duplex in plenty of time so there will be no need of
removing it short of the estimated time given in the
Duplex Cook Book.
The Duplex will retain a cooking temperature from
four to five hours, and the food can be left in the stove
four or five hours longer before it cools.
To sum the matter up, skill in cooking in the fireless
stove means a combination of experience and judgment
obtained by following Duplex Cook Book Directions.
BOILING, STEWING AND STEAMING
Prepare the article to be cooked in the usual way by
bringing the food to the boiling point and let it boil the
9
required time as given in the Duplex Cook Book, the
time depending on the article, as some foods require
longer boiling than others, then transfer to the Duplex;
or, pour boiling water over the food and have the two
disks sufficiently hot, then place in the Duplex without
being brought to the boiling point.
When cooking the food on your gas stove or what-
ever means of heating you have, it is necessary that the
clamps on the kettle holding the cover are to be off, and
put on only when ready to be transferred into the
Fireless.
It is absolutely necessary that the vessels which we
furnish with the Duplex are to be used, and the food not
transferred to other vessels and then placed in the Du-
plex Fireless Stove.
BAKING
Two hot disks are used, one at bottom of well on
which the rack with article to be baked is placed, the
other hot disk is put on top of baking rack. The disks
should be made quite hot. Test for sufficient degree of
heat by placing a little flour on the disks while heating
them, and when the flour browns the disks are ready
to be used.
The adjustable catch on lid of stove should be only
slightly fastened, so the excess of steam will escape, in
order that there will be a dry heat in stove for baking.
. About the same length of tune is required to bake in
the Duplex Fireless Stove that is required to bake in an
ordinary oven.
ROASTING
Two hot disks are used, one in the bottom of well on
which cooking vessel (containing roast) rests, the other
disk is supported by the hook in top of the cooking ves-
sel, as shown in sectional view of the large opening in
stove. In cooking a roast no water is used and no bast-
10
ing is required, as there is no evaporation in the Duplex.
The Duplex adjustable stove lid catch should be only
slightly fastened, thus allowing the excess of steam to
escape and give a dry heat so the meat will roast brown.
The time required to cook a roast in the Duplex is
from one-fourth to one-third longer than is required in
an ordinary oven. (Allow 20 to 25 minutes for each
pound.)
SUGGESTIONS
Every housekeeper has her own way of preparing and
flavoring different articles of food and by following the
Duplex directions, she can use any of her own recipes or
recipes from any cook book, and cook the food success-
fully in the Duplex Fireless Stove.
A clean, white cloth may be folded and laid on top
of the cooking vessel to absorb any excess of steam and
moisture.
It is advisable, especially in roasting or baking, to
use the Duplex Aluminum Mat. It protects the stove
lining and conserves the heat by insulating the hot disk
from direct contact with the bottom of well.
COOKING IN THE DUPLEX ELECTRIC FIRELESS
1. Unscrew electric light bulb.
2. Pull apart the connection at end of the stove cord
and screw the detached portion into the electric light
bulb socket.
3. Turn on the electric current by turning the key
of the electric light bulb socket.
4. Now apply the electric current to stove by joining
the connections at end of stove cord which you pulled
apart.
5. When the electric current is to be disconnected
from stove pull apart the connection at end of stove cord.
(Do not use key of the electric light bulb socket to turn
11
the electric current on and off the stove, as it is always
better to attach and detach the connection at end of stove
cord.)
6. After the electric current has been connected with
stove a few minutes to warm the oven, then place the
food in stove. Voltage of the Duplex Electric is from
105 to 115.
In cooking in the Duplex Electric Fireless, you can
use the smaller or the larger cylinder sections alone or
the two in combination. ALWAYS USE THE STOVE
WITH THE OVEN JUST LARGE ENOUGH TO ENABLE
YOU TO DO YOUR COOKING, AS IT REQUIRES
MORE CURRENT TO HEAT A LARGE OVEN THAN
A SMALL ONE.
Tune required to start the food cooking depends on
the quantity of food to be cooked and the size of the
oven; the usual time is from fifteen minutes to half hour.
After the food begins to cook, then the current may be
disconnected, and the stove will finish the cooking as a
FIRELESS COOKER.
When baking in the Duplex Electric, use the smaller
cylinder section, turn the current on ten minutes in order
to get oven hot; then place pan with article to be baked
in baking rack.
A hot disk may be placed on top of the baking rack
or cooking vessel to assist in baking and cooking.
The stove base when used alone (separate from stove
sections), makes an ideal hot plate for boiling, frying
and toasting.
12
The Duplex way of cooking meat makes it more tender, more
healthful and more palatable.
The cheaper cuts cooked in the Duplex will be as nice to eat
as more expensive meat cooked in the old way.
TO PREPARE A MOST DELICIOUS BEEF ROAST
Heat the two roasting disks over the fire 15 to 20 min-
utes, the length of time depending on the size and in-
tensity of the flame.
In order to determine if the disks are sufficiently hot,
test them by touching with a folded tissue paper, or drop
pinch of flour on disk and if the paper or flour browns
at once, they are hot enough for any purpose.
There are no stringent rules for placing roasts in
Duplex.
One person will roast meat without preheating it,
which is accomplished by having the disks very hot.
Place one disk in bottom of well on which cooking vessel
(containing the roast) rests; the other hot disk is sus-
pended inside the cooking vessel (above the roast) by
the hook attached to the cover of vessel.
Another person may prefer to preheat the roast by
placing the vessel with roast on the disk when heating
it and sear the roast with butter or suet before placing
disks and roast in the Duplex Fireless Stove.
Some other person may wish to sear the roast in a
skillet and then put in the Duplex cooking vessel and
13
THE DUPLEX COOK BOOK
pour the butter left in the skillet over the roast, then
place vessel in the Duplex with the hot disks as directed.
Whatever method is used, the roast should be salted
and seasoned to taste, before cooking in the Duplex.
Never use any water, in the roasting of beef. The
juices confined in vessel may be diluted and thickened
for gravy.
The average time required for roasting, well done,
is 30 minutes to a pound.
If medium, 20 minutes. If rare roast is desired, 15
minutes to the pound, with the disks heated very hot as
test given.
In each case, the roast will be so much superior in
flavor to one cooked by old methods, that there is no
comparison in quality and comparatively no shrinkage.
If accustomed to buying expensive roasts, try an inex-
pensive one and one-fourth less in weight as for in-
stance, instead of a four-pound roast, get a three-pound,
and you will find when cooked in the Duplex, a roast of
quality and quantity with no shrinkage.
ROAST BEEF WITH POTATOES
Follow same general directions and place potatoes
around roast, when ready to put the roast in the Du-
plex. They will brown and not be over-cooked.
ROAST VEAL
Follow directions for Roast Beef. Time required same
as medium roast beef, 20 minutes to the pound. Veal,
which admits of a pocket, for dressing, makes an excel-
lent dinner.
14
THE DUPLEX COOK BOOK
ROAST LAMB
Follow directions for Roast Beef. An assortment of
sweet and Irish potatoes, a carrot and a little parsley,
improves a lamb roast, as well as seasons the potatoes.
These should be placed around leg of lamb. No water.
ROAST PORK
Follow directions for Roast Beef. If loin roast, insist
on some extra fat, so as to have the gravy rich. Few
tablespoons of water also, as pork is drier than beef. A
dressing placed around the pork roast will be found
most excellent. Pork requires about 30 minutes to the
pound.
POT ROAST
Place pot roast in cooking vessel with two slices fat
salt pork; sear the same as for Beef Roast. Add one-
half onion, celery, peppercorns, etc. (vegetables must be
cut fine.) Put cover on and cook in Duplex for three
hours. Thicken gravy and serve.
The cheaper cuts of meat make excellent pot roasts.
Add vegetables desired. Use as mucii water as you need
for gravy. Be sure and sear well, for pot roast. It can
be done in the roasting vessel. Use both hot disks.
BOILED BEEF
Wash meat with cold water, place in cooking vessel
and half cover with boiling water. Boil for 15 minutes
with cover fastened tight, then without removing cover,
transfer to the Duplex Stove, using one hot stone. Salt
to taste and serve.
Potatoes placed in a wire basket and hung from the
hook, on the cover of the vessel, will be mealy and nicely
seasoned. 15
THE DUPLEX COOK BOOK
BOILED TONGUE
Place tongue in water two or three hours before
cooking. Put in kettle, cover with water and bring to
boiling point, and salt well. If desired for pickling,
make solution of three parts vinegar and one part water.
Spice to taste and let set for 24 hours. Boil 30 minutes,
then place in the Duplex with one hot stone for 48 hours.
If wanted for immediate use, remove skin and set aside
to cool.
BOILED HAM
Soak over night if necessary. Place in kettle, cover
with cold water and boil one-half hour. Remove to
Duplex for four to six hours, using one hot disk. If ham
is to be slightly baked, do not boil so well done. Pare
and stick cloves and cinnamon bark into it and place
hot disks over and under as for Roast Beef. Let bate
for 40 minutes. Ham boiled or baked in the Duplex
will not shrink 10 per cent, but in an open boiler there
will be a shrinkage of 25 per cent.
BOILED LEG OF LAMB
Wipe meat, place in kettle and cover with boiling
water, add a small quantity of salt, boil 10 minutes.
Then place in Duplex Stove without lifting cover and
cook for three hours, using one hot disk. An onion or
red pepper adds to flavor of this dish.
BRAISED VEAL CHOPS OR CUTLETS
Dip in egg, then in flour; fry brown in two table-
spoonfuls of butter; pour one-half cupful of boiling
water over the meat and cook over fire five minutes.
Remove to Duplex Stove and cook for one hour, using
two hot disks. 16
THE DUPLEX COOK BOOK
IRISH STEW
Rub two pounds of mutton breast with salt and pep-
per. Cut up into small pieces. Brown in one table-
spoonful of butter; add two sliced onions and allow to
cook until the onions are yellow. Add two cups of po-
tatoes cut into cubes, two cups green peas, three cups
of boiling water; season and cook ten minutes over the
fire. Remove to Duplex Stove and cook for one hour,
using one hot disk.
VEAL LOAF No. 1
3 pounds raw veal.
}4 pound salt pork.
1 beaten eggs.
3 teaspoonfuls salt.
2 teaspoonfuls pepper.
1 teaspoonful parsley.
1 cup rolled crackers.
Chop together the veal and pork very fine; add the
other ingredients and knead like bread. Press in a
buttered dish and bake in the Duplex two hours, using
two hot disks. A shallow pan used as the cake rack is
used, between two hot disks, may be useful.
BREADED VEAL
Select loin chops, or cutlets, cut moderately thick. If
cutlets, cut into pieces convenient for serving.
Season with pepper and salt, dip in beaten egg, then
in bread crumbs. Brown quickly on both sides in skillet
with hot lard and butter. Place in as small a vessel as
will hold the meat.
Add a little hot water, clamp lid on the vessel, place
17
THE DUPLEX COOK BOOK
in the Duplex with two hot stones, one under, and the
other directly on the vessel.
Leave in stove one hour for about five chops longer
lime will be required for greater quantity of meat.
Save grease in skillet, with which to make gravy,
with the juice from meat which is left in the cooking
vessel.
VEAL WITH TOMATOES
Cut into pieces. Rub with salt and pepper. Sear
with two tablespoonfuls of butter, in roasting vessel.
(The vessel will heat sufficiently on top of disk). Add
two small onions and four tomatoes and half a mango,
cut fine. When done add two tablespoonfuls of vinegar
and a half-cup sour cream and thicken as for gravy.
FLANK STEAK WITH TOMATOES
Medium size flank steak.
Medium size onion.
1 pint tomatoes.
y teaspoonful cloves.
^4 teaspoonful cinnamon.
Salt and pepper.
Place in Duplex vessel with lid. Cook three hours
between the hot disks.
Since this steak will probably cover the bottom of
vessel twice, either sear both sides in the vessel, or in
skillet, before adding tomatoes and other ingredients,
then fold in half, with all ingredients in between. Very
little heat is needed in radiators, when seared as direct-
ed. You will find a rich, juicy, tender steak. Sear with
"CRISCO," a purely vegetable compound.
18
THE DUPLEX COOK BOOK
SMOTHERED STEAK
Follow directions for flank steak, except use onions
instead of tomatoes.
VEAL LOAF No. 2
2 pounds veal.
1/2 pound salt pork.
2 eggs.
1 cup rolled crackers.
Tablespoonful melted butter.
1 cup milk.
Nutmeg, cinnamon and cloves.
Proceed as in Veal Loaf No. 1.
The spices may be omitted if desired, or whole hard
boiled eggs added. When served the eggs add very
much to taste and appearance, especially when sliced
through.
MEAT LOAF
V/z pounds chopped meat.
7 crackers rolled fine.
1 egg.
Lump butter size of an egg and tablespoonful of
"CRISCO."
1 cup cold water or milk.
2 teaspoonfuls of salt, scant.
1/2 teaspoonful of pepper.
3 tablespoonfuls milk.
Thoroughly mix, roll in paper and bake in Duplex
one and one-half hours, using both hot stones.
19
THE DUPLEX COOK BOOK
BEEF LOAF
2 pounds chopped steak.
V2 pound suet.
2 eggs.
1 cup soaked bread crumbs.
1 onion, chopped,
Vz cup sweet milk.
l 1 /^ teaspoonfuls salt.
a /4 teaspoonful pepper.
Mix well and bake in Duplex two hours, using both
hot disks.
Inexpensive meat, chopped fine, makes excellent loaf.
A food chopper with knives, soon pays for itself in this
capacity.
VEAL STEW
2V2 pounds breast of veal.
1 dozen potatoes.
1 pint milk.
1 spoonful butter.
Place the meat in Duplex cooking vessel, add enough
cold water to half cover. Boil over fire for 10 minutes.
After cooking in the Duplex two hours, using one hot
disk, add potatoes, milk and enough flour to thicken,
bring to boiling point and place in the Duplex stove
without reheating stone and allow to cook one hour.
FILET ROAST
Rub the meat on all sides with salt and pepper. Set
aside long enough for the meat to absorb the seasoning.
Heat a good size lump of butter in skillet and brown the
meat in it on all sides. Cook in Duplex from two to
three hours, using both hot stones.
The roasting vessel can be used instead of skillet if
over a moderately hot fire. Potatoes may be cooked in
the same vessel with roast.
20
THE DUPLEX COOK BOOK
BOILED DINNER
Cover corned beef with cold water. Let come to the
boiling point, skim and simmer 30 minutes. Add de-
sired vegetables and simmer five minutes. Cook in Du-
plex three to four hours, using one hot stone.
BOILED LEG OF MUTTON
Place mutton in kettle and half cover with boiling
water. Simmer for thirty minutes and remove to Duplex
with one hot stone and leave for three hours. A few
cloves added improves flavor.
ROAST MUTTON
Wipe with damp cloth and rub with salt and pepper.
Add herbs, bay leaf, or parsley. If roast is over five
pounds, heat in vessel on top of heating radiator, and
then put in the Duplex, using two hot disks same as for
Roast Beef. Five pounds require about three hours.
Add a half measuring cup of water.
21
Cfjicfeen, <&ame anb 3$Jilb Jf otol
ROAST CHICKEN
Rub the inside and outside of the chicken with salt,
and butter, and let it stand for one hour or longer (over
night if you have time). Make a dressing of dry bread
crumbs (never new bread, if it can be avoided), butter
and as much as one egg to one chicken, a few slices of
onions chopped fine, pepper, salt and a little sage. Mix
and stuff the fowl, and add a few spoonfuls of water,
using two hot disks and cook from one to three hours.
Dressing may be placed around chicken, which will
brown the same as chicken. An old chicken may be
cooked tender and delicious in the Duplex. A very old
fowl should be steamed with a small amount of water
in vessel and placed on one stone for an hour, before
putting in to roast,
STEWED CHICKEN WITH DUMPLINGS
Cut chicken in pieces, place in kettle and cover with
boiling water. Season and boil 15 minutes. Remove to
the Duplex for three to four hours, using one heating
disk. When done, a cup of milk thickened with flour
may be added.
If chicken is not sufficiently fat, add butter. If dump-
lings are to be added, the contents of vessel must be at
a boiling point when dumplings or noodles are added.
FRICASSEE CHICKEN
Cut for serving. Slightly cover with boiling water,
season with salt, pepper and slices of an onion if liked.
Boil over the fire for ten minutes. Place cover on the
22
THE DUPLEX COOK BOOK
kettle and remove to the Duplex stove. Cook with one
hot stone for three hours.
Remove chicken, add a half-pint cream or milk to
gravy, and thicken with butter and flour rubbed smooth-
ly together (adding a little of the gravy to soften and
help mix them), let boil two or three minutes, salt and
pepper to taste, serve with dumplings or biscuits.
CHICKEN LOAF
An old fowl, stewed tender enough to remove bones,
may be used for this purpose. Run through a food
chopper. To each pint of meat, add one beaten egg, half
cup crumbs, two small onions, salt and pepper. Enough
of the broth to hold together well. Bake for one hour,
between two radiators.
CHICKEN PIE
Place hot fricassee chicken and gravy in a baking
dish. Make a rich crust and place on top of chicken.
Place in Duplex Stove for one hour, using both disks,
hot as for other baking.
(Always use flour test for baking anything).
PRESSED CHICKEN
Follow directions for loaf, except add little sage, and
stock, salt and pepper. Press into mold, chill for three
hours before serving.
BAKED CHICKEN WITH RICE
Follow directions for baked chicken. Dressing may
be jised inside of chicken. Rice around the chicken.
To one cup of rice, allow three cups of water. Do not
cook rice first. Salt to taste. The chicken flavors the
rice if fat. If not, add butter.
23
THE DUPLEX COOK BOOK
ROASTED TURKEY
Rub inside and out with salt and butter, and let
stand a few hours. Stuff with dressing, as desired.
While disks are heating, have vessel containing turkey
on top getting heated through. A 10-pound turkey will
require five hours, by heating disks 30 minutes. Attach
hot disk to hook of vessel cover and have vessel setting
on the other hot disk for browning. Use one pint of
water in vessel. When turkey is cooked and removed
from vessel, water can be added for gravy.
FRIED CHICKEN
Heat Duplex roasting vessel on top of disk, and put
in it a tablespoonful of "CRISCO." Arrange chicken
same as in skillet. If not sufficient surface, make some
pieces stand perpendicular around the side of vessel.
Salt and pepper to taste. Two tablespoonfuls water.
Suspend disk same as for roasting. A 3-pound young
chicken will require two hours.
The chicken may be browned quickly in skillet and
placed in Duplex without the hot disks, and left in Du-
plex four hours. Both vessel and chicken must be hot,
when transferred to cooker. Fifteen minutes is time
enough to brown both sides.
24
The value of good soup is recognized by all good cooks, bat
the length of time required for cooking the old way over the fire
makes it an expensive dish.
The Duplex way of preparing soup is simple, economical and
improves the quality of the soup, retaining all the flavor and
nutriment of the food.
STOCK
4 Ibs. lean beef (the inferior part will make as good
soup as expensive meat.)
4 quarts water.
5 whole cloves.
10 pepper corns.
2 parsley leaves.
1 small onion, chopped fine.
Wash meat and cut in small pieces. Place all the in-
gredients in vessel and boil over the fire for five minutes.
Fasten on cover and transfer to the Duplex Fireless
Stove, using one hot disk in bottom of well. After cook-
ing three or four hours, strain, allow to cool and remove
all particles of fat. This stock should be kept in a cool
place. It can be used for making different kinds of soup.
Do not strain, unless a clear soup is desired. It lessens
the nourishing properties of the stock by so doing.
25
THE DUPLEX COOK BOOK
CHICKEN OR TURKEY SOUP
Use the liquor in which a chicken has been boiled.
Add the carcass (break in small pieces) and any meat,
dressing or gravy that is left. Put in a little celery, four
or five tablespoonfuls of rice. Add enough cold water
to cover all the ingredients and boil five minutes. Cook
in Duplex three hours, using one hot disk. Season and
serve. Parsley is preferable to season with.
CREAM OF CHICKEN
2 quarts chicken soup.
1 cup rich cream.
Bring soup to the boiling point, add the cream (first
thickened with a little flour). Boil for 15 minutes. Sea-
son to taste and serve. An old fowl makes excellent
soup. The meat may be used for chicken salad.
VEGETABLE SOUP
Small soup bone or 1 quart stock.
Small bunch celery.
Small onion.
1 carrot.
3 parsley leaves or more.
3 bay leaves.
y cup rice.
2 potatoes.
Cover bone with cold water, add vegetables (first
chopped fine), boil ten minifies and then cook in the
Duplex for three hours, using one hot disk. Season with
salt, pepper, etc., and serve without straining.
The combination of any vegetables makes palatable
nourishing food.
2(5
THE DUPLEX COOK BOOK
NOTE: When vegetables such as carrots, celery,
parsley and cauliflower are in season and plentiful, they
may be chopped and canned together, ready for soup,
during out-of- vegetable season. (See directions on can-
ning.)
POTATO SOUP
Small piece of salt pork.
Potatoes, chopped fine.
Cover with cold water, bring slowly to the boiling
point and boil five minutes. Cook in the Duplex Stove
two hours. Thicken with flour and milk stirred together
to the consistency of thick cream. Add salt and pepper
to taste, and serve.
Three-fourths milk improves it greatly. Milk can be
added when ready to serve, as boiling destroys the life
of milk. Bring to simmering point and serve.
BEAN SOUP
Wash and soak over night in cold water, one quart
of white beans. In the morning drain and put them on
to boil in clear cold water, and when they come to the
boiling point, pour the water off; repeat this, then place
them in the cooking vessel with three pints of water;
add a small piece of fat meat, salt pork or pickled pork,
one teaspoonful salt. Boil for five minutes and transfer
to the Duplex without removing the cover and cook four
hours with one hot disk or six hours without the hot
disk.
Press the beans through a sieve or colander. Add
an onion, chopped fine, and some milk, if desired. Bring
to simmering point, add powdered crackers to thicken,
and serve.
27
THE DUPLEX COOK BOOK
MUTTON OR BEEF SOUP
Two pounds meat (wash in cold water.)
Use any vegetables you desire; sliced carrots and
potatoes, with a few slices of onion are very good.
Chop all the ingredients fine, place in vessel with two
quarts of cold water, bring slowly to a boil, skim and
cook in the Duplex three hours, using one hot disk.
Season and serve.
MUTTON OR BEEF BROTH FOR THE SICK
Prepare same as Mutton or Beef Soup, leaving out all
vegetables.
A half-cup cereal to each quart gives nourishment
and body to soup, and is easily digested, if sterilized by
simmering for three or four hours. Use one disk.
CREAM OF CELERY
3 cups celery (cut in small pieces.)
4 cups boiling water.
1 slice onion.
2 tablespoonfuls butter.
3 tablespoonfuls flour.
2 cups milk.
Boil the celery in the water five minutes, transfer to
the Duplex and cook two hours. Scald onion in milk,
remove onion, put celery through sieve, add to milk.
Rub butter and flour together, add to soup, season to
taste and serve hot.
28
THE DUPLEX COOK BOOK
TOMATO SOUP
Three quarts soup stock, one can tomatoes (strained).
Bring to boiling point, add the tomatoes and boil five
minutes. Cook two hours in the Duplex, using one hot
disk. Add salt and pepper to taste and serve.
SPANISH BEAN SOUP
Follow directions for bean soup, add pint of toma-
toes. Season with onion and red pepper.
RICE SOUP
To one quart of any broth or stock, add cup of rice,
a little celery, onion and red pepper. Let cook in the
Duplex two hours.
CONSOMME
2 pounds lean beef.
2 pounds veal.
1 onion.
1 carrot.
Stalk celery.
2 teaspoonfuls butter.
2 quarts water.
Salt and pepper.
Cut the meat into small pieces, put the butter in the
cooking vessel and let it brown, add to it the meat and
stir over the fire until meat is brown, add the water,
bring to boiling point and cook in Duplex three hours,
using one hot disk. Add vegetables (cut in small pieces),
bring to boiling point and cook in Duplex two hours
longer without hot disk. Strain and let cool. When cold
remove the fat and it is ready for use.
29
THE DUPLEX COOK BOOK
VEGETABLE OYSTER, OR SALSIFY SOUP
Cut salsify into small pieces. Add just enough water
to cover. Remove to Duplex at boiling point and let re-
main for three hours. Add milk, butter, salt and pepper.
This is a remarkable imitation of oyster soup.
30
To cook vegetables in the Duplex, pour enough boiling water
over the vegetables to make steam. Very little water is necessary
on any summer vegetables, as green beans, cabbage, cauliflower,
carrots, etc. If the gallon vessel were filled with green beans, one-
half pint of water is plenty when hot disk is used. When any
dry vegetable, like beans, is used, they should be soaked over night
in hot water, and covered with water, when placed in cooker.
Never use soda on dry beans in the Duplex, as it is not necessary
Then transfer the vessel to the Duplex Stove, using one hot disk;
or the vegetables may be covered with water and placed over the
fire long enough to boil five or ten minutes, then without lifting
the cover transfer to the Duplex Stove.
Vegetables usually require a long time to cook, either over the
fire or in the Duplex the difference being, that when cooked over
the fire a portion of the flavor, seasoning and nutritious substance
is evaporated. When cooked in the Duplex Fireless Stove, all the
flavor and nutritious qualities are retained, making food more
palatable and more healthful.
The Duplex way of cooking, not only cooks vegetables better,
but much cheaper than the old way, since there is no consumption
of fuel when cooking in the Duplex Stove.
STRING BEANS
String and break two quarts of beans into small
pieces of about one-half inch (if beans are not fresh,
soak in cold water for an hour or longer), boil in plenty
of water about 15 minutes, drain and put on again in
about one-half quart of boiling water, season with salt
and pepper and butter. Boil for five minutes over the
31
THE DUPLEX COOK BOOK
fire and then transfer the kettle (without lifting the
cover) to the Duplex and cook two hours or more on one
hot disk. Fifteen minutes is time enough for heating
the disk.
NOTE: They may be seasoned with salt pork or
bacon. Potatoes placed on top of beans will cook nicely.
They do not need to be immersed in the water as they
cook by steam. If too much water in beans when fin-
ished, use less next time, as they cannot burn,
FRESH LIMA BEANS
Follow directions for String Beans. Fresh, young
lima beans do not need parboiling. Very little water.
A quart of beans needs one-fourth quart of water or less.
Put all seasoning in at first, except cream.
WAX BEANS
Follow directions for String Beans. These are im-
proved by milk seasoning, and small amount of red pep-
per.
BAKED BEANS
Wash one quart of beans and soak in cold water over
night. In the morning drain and cover with boiling
water, add salt and about three tablespoonfuls of mo-
lasses. Boil five minutes over the fire. Cook in Duplex
Stove for three hours, using one hot disk. Add one-half
pound pork, bake in oven one-half hour.
They may be baked in Duplex in one of the small
vessels (8 in. in diameter) by removing cover of same
and resting a very hot disk on top, instead of cover.
Only one disk is necessary to brown them nicely in two
hours. Use brown sugar and slice of pork on top, when
this method is used.
32
THE DUPLEX COOK ROOK
BEETS
Wash thoroughly taking care not to break off the
little roots or break the skin. Cover with boiling, salted
water. Boil ten minutes. If young beets, cook in Duplex
from two to three hours; if old, cook four to five hours,
using one hot disk. When done, drop in a pan of cold
water and slip off the skins. Serve as desired.
DRY RED KIDNEY BEANS
Soak over night in hot water. Pour off and add salt
and water to cover well, as this water is drained off,
after cooking three hours on one hot disk. These can
be used for salad, cream beans, or Hungarian Goulash.
PEAS
Boil for ten minutes in salted water. Place in Duplex
Stove and cook for one hour, using one hot stone. Sea-
son and add milk and butter if desired; thicken with
flour.
ASPARAGUS
Wash, cover with boiling water, add salt, boil five
minutes. Cook in Duplex Stove one hour, using one hot
disk. Serve with cream sauce, mayonnaise dressing, or
pour melted butter over it.
Well browned toast made from bread not fresh,
plenty of milk and butter added to the asparagus, makes
a very palatable dish. Green asparagus is much better
flavor and more tender, than white.
33
THE DUPLEX COOK BOOK
BOILED POTATOES
Pare, cover with boiling water, salt, boil five minutes.
Drain all water off and place vessel on top of the other
vegetable vessel filled with boiling water. In this way
they will be dry, white and mealy, even if left in Duplex
for hours.
ONIONS
Cover with boiling water. Salt and boil three min-
utes. Cook in Duplex two hours or longer, using one
hot disk. Drain, cover with hot milk, season with salt
and pepper and thicken with flour.
ONIONS WITH TOMATOES
Equal parts of each. Slice onions. Add salt, butter
and sugar. Bring to a boiling point and cook for two
hours in the Duplex.
CABBAGE
Trim a head of cabbage and place in cold water and
let remain several hours before cooking, then drain and
put in kettle with enough boiling salt water to form
steam to cook. Usually a measuring cupful is plenty,
as only enough is required for the vegetable to absorb.
Boil five minutes. Cook in the Duplex one hour, using
one hot disk.
CAULIFLOWER
Remove the outer leaves, and cook it whole, follow-
ing directions for cabbage. Leave as much of stem on
34
THE DUPLEX COOK BOOK
flower as possible, as that has same flavor as flower,
and will cook just as tender. Season with milk and
butter.
CORN ON COB
Put the well-cleaned ears in salted boiling water,
cook one hour in the Duplex, using one hot disk. Corn
cooked in this way is a wholesome dish.
OYSTER PLANT
Scrape, slice and cover with boiling salt water, boil
five minutes. Cook in Duplex three hours, using one
hot disk. Drain and serve with cream sauce.
CREAMED CABBAGE
Chop fine, as for slaw. Add salt and a measuring
cupful of water. Bring to boiling point, place in Duplex
for two or more hours. When ready to serve, add milk
and butter and little sugar.
ESCALLOPED CORN
Butter a baking dish, put a layer of canned corn in
bottom, sprinkled with salt, pepper and sugar. Distribute
small lumps of butter over all, then put in a layer of
cracker crumbs, a layer of corn and so on until the de-
sired quantity is obtained. Cover with hot milk. Heat
over fire five minutes and bake in Duplex Stove one
hour, using both hot disks.
The shallow two-quart vessel in the No. 55 Duplex is
35
THE DUPLEX COOK BOOK
fine for this purpose. Place hot disk on top of vessel
instead of using the regular cover. This arrangement
will brown top in an hour, while disk is underneath
cooker.
ESCALLOPED TOMATOES
Follow directions for Escalloped Corn, using slices
of tomatoes in place of the corn.
ESCALLOPED POTATOES
Follow directions for Escalloped Corn, using slices of
potatoes in place of the corn. A few slices of onions dis-
tributed through the dish add much to the flavor. Sprin-
kle bread crumbs on top, depth of half inch. Do not use
too much liquid, either water or milk, as that hinders
the browning of surface. Place hot disk on top of eight-
inch vessel, not using the cover at all. Bake one hour or
longer, if desired, using both hot disks.
MACARONI
Pour one pint of boiling water over five ounces of
macaroni; let stand half an hour, drain and transfer to
the four-quart Duplex kettle. Cover with boiling milk
and salt and boil over fire five minutes. Cook in Duplex,
one hour, using one hot disk.
MACARONI AND TOMATOES
Butter a baking dish, put a layer of tomatoes in bot-
tom, then a layer of macaroni (previously cooked in the
Duplex). Sprinkle with salt and pepper. Grate cheese
36
THE DUPLEX COOK BOOK
over top and distribute small lumps of butter over all,
then another layer of macaroni and tomatoes and so on,
using cracker crumbs for the top layer. Heat over fire
five minutes. Cook one hour in the Duplex, using both
hot disks.
SPAGHETTI WITH TOMATOES
Have salted water boiling in vessel. Break up spa-
ghetti and throw in quantity desired. Cook five minutes.
Add butter and tomatoes and place in Duplex. This ves-
sel does not necessarily have to set directly on disk. It
may be above another vessel containing food.
ESCALLOPED OYSTERS
Roll one pound of crackers for one quart of oysters.
Put a layer of crackers in the bottom of a dish, next a
layer of oysters, and so on until the dish is full. Finish
with a layer of crackers and butter, then pour on the
juice of the oysters and one quart of milk. Bake in the
Duplex one hour, using both hot disks.
37
Cereate
A cerial when properly prepared makes one of the most nu-
tritious and healthful dishes we eat, but when not properly cooked
it is almost indigestible.
All cereals should have from three to five hours constant cook-
ing (longer will not hurt, as they cannot be over-cooked).
The Duplex Fireless Stove cooks thoroughly and cheaply, mak-
ing it the ideal way to prepare such articles of food as require a
long time to cook.
GENERAL DIRECTIONS
When you do not have the regular cereal cooker, fill
jone of the vessels with boiling water, and place it under
the vessel containing the cereal. Have cover on vessel
of boiling water the same as if it contained food. It is
not necessary to use the hot disk when using the hot
water. If you use the disk do not heat it over ten min-
utes. Have the water boiling for cereals. Well salted
and little butter improves. Never fasten both clamps
of vessel down until ready to put into cooker. By using
the one vessel filled with boiling water, the cereal will
be hot enough to serve without reheating. It should
cook over night,
OATMEAL
Add one-half teaspoonful of salt to four cups of
boiling water. Keep the water at boiling temperature
and add one cup of oatmeal a little at a time, stirring
constantly. Fasten cover on and boil over fire four or
38
THE DUPLEX COOK BOOK
five minutes, then without removing the cover, place in
Duplex and cook for four or five hours or longer. It
is a good plan to let it cook all night in the Duplex and
if not hot enough to eat next morning, place on the fire
for a few minutes.
If you do not have a Duplex Cereal Cooker you can
cook the oatmeal in a vessel that is small enough to go
inside of one of the Duplex cooking vessels. The larger
vessel should be about one-third full of boiling water.
Or you can set the vessel of hot oatmeal in the Duplex
on top of a closed vessel containing boiling water. The
cereal will cook perfectly, even if put in the Duplex
alone, but there is not sufficient volume to keep hot
throughout the night without the hot water,
MUSH
1 part corn meal.
3 l /2 parts boiling water.
Follow directions for oatmeal, cook four hours or
longer.
BOILED RICE
1 cup rice (washed).
3 cups boiling water.
*/2 teaspoonful salt.
Follow directions for Oatmeal, cook two hours or
longer.
QUAKER OATS
1 cupful Quaker Oats.
2V2 cupfuls boiling water.
1 teaspoonful salt.
Follow directions for oatmeal, cook four hours or
longer.
39
THE DUPLEX COOK BOOK
RICE WITH RAISINS
Cook rice as for Boiled Rice, adding one cupful of
seeded raisins just before placing in Duplex.
CREAM OF WHEAT
1 cup Cream of Wheat.
5 cups boiling water.
1 teaspoonful salt.
Follow directions for Oatmeal, cook four hours or
longer.
Any cereal may be cooked in a similar way.
40
Bread or paddings should be prepared the same as if you
were going to cook them the usual way.
All steamed bread or puddings should be poured into greased
moulds. Use butter or Crisco.
FOR BAKING
Heat disks sufficiently hot to brown a pinch of flour
at once when dropped on them, or to slightly brown a
fold of tissue paper. The large well in the Duplex Fire-
less Stove is an ideal place to keep sponge or bread at
right temperature to aid rising. A disk just warm, fur-
nishes warmth, which is necessary. Use judgment, if
disk needs to be wrapped with paper or cloth, so that
it is not too direct a heat.
WHITE YEAST SPONGE
Dissolve one cake of Fleishman's yeast in warm
water. Cook two potatoes well done. Mash thoroughly.
Add one-half cupful sugar. Use quart of flour, adding
the above mixture, until you have smooth batter. If
rolls are to be made, two eggs beaten light improves.
Large tablespoonful of Crisco, rubbed into flour, for
rolls, but not for bread. Add salt, when making the
bread, but not in the yeast sponge. Let rise until twice
41
THE DUPLEX COOK BOOK
its bulk. If kept warm in the Duplex Fireless Stove, two
hours is sufficient time.
NOTE: Buttermilk may be used, instead of potatoes
and potato water, to make up sponge.
This amount of sponge will make six loaves of bread,
or eight pans of rolls, if a quart of luke warm water
is added to sufficient flour to make nice, smooth dough.
Place in large vessel to rise. A large loaf can be baked
in the roasting vessel, by the same method as roasting
meats.
Set vessel on the hotter disk and other hot disk
should be suspended by the hook attached to cover of
vessel. A loaf equal to four loaves will require two
hours to bake. It will be nicely crusted and a beautiful
brown and delicious flavor. Spring wheat flour is usu-
ally used for bread stuffs; however, a winter wheat or
hard wheat makes good bread, but use only latter for
pastry and cakes,
SALT RISING BREAD
MJ cupful corn meal.
1 teaspoonful salt.
1 tablespoonful sugar.
1 cupful warm milk.
1 tablespoonful flour.
Place mixture in double boiler effect, and stir until it
thickens. This must be kept warm over night. If it is
not light and fermenting, do not use it, as bread will be
a failure. If raised, add enough flour and warm water
to make a quart of sponge. Place in warm place (Du-
plex well) for two hours. The four-quart Duplex vessel,
inside of large well, containing warm water, is an excel-
lent place. When twice its bulk, use quantity of flour
and water you desire for bread and put immediately into
42
THE DUPLEX COOK BOOK
moulds, greased on top with Crisco or lard, and let
raise. Same directions and time for baking as yeast
bread. An ordinary sized loaf will bake in 40 minutes,
but large loaf in roasting vessel will require from one
and one-half to two hours.
STEAMING IN THE DUPLEX
Place any shallow pan of boiling water on top of hot
disk. On top of pan rest the Duplex baking rack, into
which you have placed article you wish to steam. Empty
pound baking powder cans are convenient, or use one
shallow pan.
IDEAL BROWN BREAD
3 cupfuls graham flour (salt to taste).
l l /2 teaspoonsful soda.
1 egg.
Vz cupful Orleans molasses.
Beat the egg and mix with the molasses, stir in the
flour and then add enough sour milk to make it thin
enough to drop off the spoon. Stir all together just
enough to mix well. Place in pan or bread cans. Steam
in Duplex three and a half hours. Place in oven until
it becomes a light brown, or bake in Duplex, between
two hot disks, for one hour.
BOSTON BROWN BREAD
1% cupfuls graham flour.
2 cupfuls corn meal.
% cupful molasses.
1 pint sweet milk.
43
THE DUPLEX COOK BOOK
l l /2 teaspoonfuls soda.
1 teaspoonful salt.
Stir all together and steam in Duplex three hours and
a half and brown in oven or Duplex.
FRUIT BREAD
1 cupful white flour.
3 x /2 cupfuls graham flour.
3 teaspoonfuls baking powder.
1 teaspoonful salt.
1 cup dark brown sugar.
MJ cupful Crisco.
1 cupful sweet milk.
2 cupfuls seeded raisins.
Mix together, not stiff, and bake in Duplex two hours.
NUT BREAD
Follow above recipe, except half quantity raisins and
one cupful of chopped nuts.
NOTE : The burr ground graham flour is best to use.
QUAKER OATS BREAD
2 cupfuls Quaker Oats (or any oat flake).
4 cupfuls boiling water.
1 cupful Orleans molasses.
2 quarts flour.
1 cake compressed yeast.
Large lump butter.
Salt to taste.
Put molasses, butter and salt in boiling water. When
thoroughly dissolved, stir in oats. When cooled add
flour and yeast, previously dissolved in tepid water.
44
THE DUPLEX COOK BOOK
Place in deep bowl and let rise until twice its bulk. Add
just enough flour to make soft dough, form into loaves
and place in greased bread pans. Brush with melted
lard and when light, bake about one and one-half hours,
using both hot disks. This recipe makes six medium-
sized loaves.
RICE PUDDING
2 cupfuls cold boiled rice.
1 cupful milk.
1 egg.
Butter size small egg.
Salt to taste.
^4 cupful seeded raisins (if liked).
Steam in Duplex one hour.
If you desire it browned, remove cover of vessel and
place hot disk above pudding. Use the flour test for
baking. Bake one hour.
COTTAGE PUDDING
l /z cupful sugar.
^4 cupful butter.
1 egg.
% cupful water.
i l /2 cupfuls flour.
\Vz teaspoonfuls baking powder.
*/4 teaspoonful extract.
Sprinkle sugar over the top just before placing in the
Duplex. Bake one hour, using both hot disks.
STEAMED PUDDING
1 cupful milk.
1 cupful molasses.
45
THE DUPLEX COOK BOOK
1 cupful butter.
3V 2 cupfMs flour.
1 teaspoonful allspice.
1 teaspoonful cinnamon.
1 teaspoonful cloves.
1 tablespoonful baking powder.
a /2 cupful seeded raisins (if liked).
Steam in Duplex three hours.
GRAHAM PUDDING
l l /2 cupfuls graham flour.
% cupful molasses.
% cupful butter.
Vz cupful sweet milk.
1 egg.
1 even teaspoonful soda.
Vz cupful raisins.
Vz cupful currants.
Salt and spice to taste.
Steam in Duplex Stove three hours, using both hot
disks. Serve with liquid sauce.
PLUM PUDDING No. 1
1 quart bread crumbs.
1 cupful New Orleans molasses.
1 cupful water if crumbs are very dry, otherwise
one-half cupful.
1 cupful raisins and other fruit, if desired.
1 teaspoonful allspice.
1 teaspoonful cinnamon.
Vz teaspoonful ground cloves.
1/4, teaspoonful nutmeg.
Cream one-half cupful of sugar and butter the size
46
THE DUPLEX COOK BOOK
of an egg. Add molasses, then stir in one level spoonful
of soda and one egg. Butter molds and fill three-fourths
full with pudding, then set cans in Duplex cooking ves-
sel with water about half way up to the top of cans.
Boil over fire 15 minutes, then remove to Duplex Stove.
It will be ready to serve one hour later. Slice and serve
with hard sauce.
PLUM PUDDING No. 2
1 quart bread crumbs.
Vk cupful molasses.
J /2 cupful sugar.
1 cupful raisins.
1 small piece citron.
1 nutmeg.
1 teaspoonful cinnamon.
V2 teaspoonful cloves.
3 eggs.
1 cupful sour milk.
!/2 cupful suet (cut fine).
Mix w r ell and pour in buttered molds. Steam in Du-
plex five hours. Serve with butter sauce or any regular
pudding sauce.
MOLASSES PUDDING
1 cupful butter.
1 cupful boiling water.
1 cupful molasses.
3 cupfuls flour.
1 teaspoonful soda.
1 teaspoonful cinnamon.
% nutmeg.
1 cupful seeded raisins.
47
THE DUPLEX COOK BOOK
Pour the boiling water over the butter, add molasses
when butter is melted. Stir in the flour and add the
soda, having dissolved it in hot water. Then stir in the
cinnamon, nutmeg and raisins. Steam two hours in the
Duplex, using both hot disks.
ETHYL'S PUDDING
}4 cupful butter.
Vz cupful milk.
1 egg.
Vz cupful molasses.
IVz cupfuls flour.
1 cupful raisins.
1 teaspoonful cinnamon.
*/2 teaspoonful salt, cloves and soda.
Mix thoroughly and steam in Duplex Stove three
hours, using both hot disks. Serve with pudding sauce.
DUPLEX PUDDING SAUCE
Stir together equal parts of butter and sugar; add
cream or milk to make the right consistency; grate in a
small quantity of nutmeg and flavor with lemon or
vanilla. The beaten white of one egg may be substituted
for the cream or milk.
BRANDY SAUCE
Bring one cupful granulated sugar and two cupfuls
of water to boiling point. Add to this a tablespoonful
of corn starch, first dissolved in a little water. Stir until
clear and just before removing from the fire stir in a
little brandy.
48
Prepare the pie the same as if you were going to bake it in
the ordinary oven. Heat the two Duplex baking disks quite hot.
Two pies may be baked at once in the Duplex folding baking
rack. After the pies have been in one hour, change the position
of each pie and leave in one-half hour longer. It will not be nec-
essary to reheat the disks.
PIE PASTE
1 pint sifted flour.
2 heaping tablespoonfuls Crisco.
1 teaspoonful salt.
Mix flour, shortening and salt together with fork, not
hands. Pour in gradually about four tablespoonfuls of ice
cold water, and continue mixing with spoon or fork. Put
on molding board and do not knead any more than can
be helped. Roll and fill pies as desired. Disks should
be quite hot for pies. Usually a half-hour will bake fruit
pies well done and brown. The disks will remain suf-
ficiently hot to cook any vegetable, without reheating
them.
49
THE DUPLEX COOK BOOK
APPLE PIE
Take sour, juicy apples, slice thin, line pie plate with
crust, fill with apples, then add one neaping teaspoonful
of flour and one-half cupful of sugar. Add nutmeg, cin-
namon, bits of butter and a little water. Cover with top
crust and bake in the Duplex one hour.
SOUR CREAM PIE
1 cupful sour cream.
1 cupful sugar.
2 eggs.
*/2 cupful raisins.
Cinnamon and nutmeg to taste.
Beat eggs thoroughly, then beat in sugar. Add cream,
raisins and spices. Bake in two crusts in Duplex Stove
one hour. This makes a pie equally as good as the best
mince pie.
CHERRY PIE
Seed ripe cherries; sweeten to your liking, sift a
small quantity of flour over the fruit to thicken the
juice. Bake in two crusts in the Duplex 40 minutes.
PUMPKIN PIE
2 eggs, well beaten.
2 cupfuls milk.
% cupful sugar.
1% cupfuls pumpkin.
Salt to taste, season with nutmeg, cinnamon and a
little ginger. Add a little melted butter. Bake in the
Duplex Stove one hour.
50
THE DUPLEX COOK BOOK
CREAM PIE
1 cupful sugar.
2 good tablespoonfuls of flour or corn starch.
Milk to fill pan.
2 tablespoonfuls of butter.
Bake in one crust in Duplex one hour, between two
hot disks.
51
Any kind of cake can be successfully baked in the Duplex.
The one thing to remember is that some cakes require longer time
to bake than others; fruit cakes and cakes with a large amount of
butter in them require longer time to bake than lighter cakes. A
little experience on this line will soon enable you to know how
hot to heat the disks and how long to leave the cake in the Duplex.
An accurate, definite test as to required heat in disks, is to
drop a pinch of flour on them and the flour should brown in a
half-minute. Different cakes require different degrees of tempera-
ture; for instance in baking an angel food, or sunshine cake, the
disks require a lighter brown test than when baking devils food,
or fruit cake. The latter requires the hottest disks of any cake,
and the longest baking. Use an asbestos mat or the Duplex
aluminum mat above cake, before putting hot disk on. This will
give the required heat, but not so direct. If the cake requires two
hoars to bake, the mat may be removed after one and one-half
houri.
GENERAL DIRECTIONS
The use of a pure soda and cream tartar will insure
an amateur cake maker more success than the average
baking powder. The Van Duesen cake pan is especially
adapted to use in the fireless, as it does not flare at the
52
THE DUPLEX COOK BOOK
sides. The recipes that one may procure when buying a
set of pans are correct in proportion, and anyone who
follows the recipes and mixing directions, may have ex-
cellent cake. The loaf cakes require from one hour to
an hour and a half in the Duplex. Never look at any
cake under -an hour. If found not done, replace top disk
for about 30 minutes. Always test the disks by the flour
test.
LIGHT FRUIT CAKE
% cupful butter.
1 cupful sugar.
2 eggs.
Vz cupful milk.
2 cupfuls flour.
l 1 /^ teaspoonfuls baking powder.
1 teaspoonful cinnamon.
*4 teaspoonful mace.
^4 teaspoonful cloves.
% teaspoonful allspice.
y teaspoonful nutmeg.
1 cupful seeded raisins.
Cream butter and sugar and add other ingredients in
the order named. If batter seems too stiff, a little more
milk can be added. Place in buttered pan and bake in
[the Duplex one hour and a half, using both disks.
FIVE-POUND FRUIT CAKE
l l /2 cupfuls butter.
2 cupfuls brown sugar.
6 eggs, beaten separately.
% cupful sweet milk.
53
THE DUPLEX COOK BOOK
2 cupftils flour or more.
1 teaspoonful cream tartar.
% teaspoonful soda.
Thoroughly mix; when all is a smooth batter add:
1 cupful Sultana raisins.
1 cupful currants.
1 cupful glace cherries.
Line pan with brown paper first, then with white
paper and bake three hours in the Duplex.
A RICH CHRISTMAS CAKE
\Vz cupfuls butter (well creamed).
2 cupfuls sugar, added 'and creamed.
Add to this ten yolks, well beaten.
1 cupful of milk.
2 teaspoonfuls baking powder sifted into four cups of
flour.
Add whites of eggs.
% cupful candied orange peel.
1 teaspoonful allspice.
1 cupful ginger wine.
2 cupfuls raisins.
1 cupful currants.
NOTE: Disks must be very hot and two asbestos or
Duplex aluminum mats used, one below and one above.
Remove mats after two hours of baking. Bake for two
hours longer. Same disks used without reheating.
POUND CAKE
2 cupfuls sugar.
3 eggs.
1/2 cupful butter.
54
THE DUPLEX COOK BOOK
3 cupfuls flour.
2 teaspoonfuls baking powder.
1 cupful water.
Bake in Duplex about one hour, using both hot disks.
Test cake in usual way your way. Remove top disk
only, and if found not done, place same disk back for
15 minutes.
CREAM CAKE
1 cupful sugar.
V/z cupful flour.
1-3 cupful butter.
a /2 cupful water.
2 eggs.
2 teaspoonfuls baking powder.
1 teaspoonful flavoring.
Bake in Duplex three-fourths hour, using two hot
disks.
DEVIL'S FOOD CAKE
2 cupfuls brown sugar.
Vz cupful butter.
2 eggs.
*/2 cupful sweet chocolate.
1 level teaspoonful soda.
Vz cupful sour milk.
2Vz cupfuls flour.
Vanilla flavoring.
Dissolve chocolate in one-half cupful boiling water.
Make icing of two cupfuls brown sugar, two-thirds
cupful milk and butter size of an egg.
Bake in Duplex one hour, using two hot disks.
55
THE DUPLEX COOK BOOK
DEVIL'S FOOD CAKE No. 2
3 eggs, beaten seperately.
l l /2 supfuls sugar.
2-3 cupful Crisco or butter.
Cream Crisco, yolks and sugar together.
2V 2 cupfuls flour, sifted three times with level tea-
spoonful cream tartar and one-half teaspoonful soda.
Dissolve two-thirds cupful bitter chocolate in one-
half cupful milk. Add one-half cupful milk besides.
Flavor and bake one and one-half hours in the Duplex.
Use Mallo icing.
ONE EGG WHITE CAKE
IMj cupfuls sugar.
4 tablespoonfuls melted butter.
1 egg.
1 cupful milk.
l l /2 cupfuls flour.
2 teaspoonfuls baking powder.
Flavoring.
Bake in Duplex one hour, using two hot disks.
NUT CAKE
IVfc cupfuls sugar.
Mz cupful butter.
2 l /2 cupfuls flour and 1V 2 teaspoonfuls baking powder.
Vz cupful sweet milk.
1 cupful chopped hickory nut kernels.
3 eggs.
Bake in Duplex one hour, using two hot disks.
56
THE DUPLEX COOK BOOK
COFFEE CAKE
1 cupful sugar.
1 cupful coffee (liquid).
1 cupful molasses.
1 cupful butter.
1 cupful raisins.
2 eggs.
1 teaspoonful soda, dissolved in coffee.
1 teaspoonful each cinnamon, allspice and nutmeg.
31/2 cupfuls flour.
Bake for one and one-half hours in the Duplex, using
two hot disks.
57
&tetoeb Jfrutt
The Duplex Stove is especially adapted for stewing fruit, cook-
ing it thoroughly without destroying its shape. The fruit can not
burn and there is no need of stirring or watching it.
APPLES STEWED WHOLE
Pare and core apples. Pour boiling water in Duplex
vessel to the depth of one inch. Place the apples in the
vessel and sprinkle sugar over them. (Several layers of
apples may be put in.) Boil over the fire one minute.
Transfer to the Duplex Stove without removing the
cover and cook one and one-half hours, using one hot
disk.
PEARS STEWED WHOLE
Follow directions for Apples Stewed Whole. Cook
one hour or longer.
STEWED APPLES
Pare, cut up and remove core. Follow directions for
stewing apples whole, using more sugar and adding
cinnamon or nutmeg to flavor.
By following the above directions any kind of fruit
can be stewed.
STEWED PRUNES
Wash the prunes thoroughly. Put in Duplex cook-
ing vessel, cover with water and allow them to soak
over night. Without changing the water, place on fire
58
THE DUPLEX COOK BOOK
and boil five minutes. Add sugar. Transfer to Duplex
and cook five or six hours. When done, pour syrup over
prunes and they are ready to serve.
APPLE SAUCE
Wash, core, but do not peel. Cook in Duplex the
same as for Stewed Apples. When done, add sugar to
taste and strain through a sieve.
59
Canning Jf ruit
Fruit cooked in the Duplex is thoroughly done and will not be
cooked to pieces. It is the ideal way to prepare it for canning.
COOKING FRUIT FOR JELLIES
Add just enough water to cover. Cook for three
hours and strain. Jellies are very clear when fruit is
cooked in Duplex, and much more sustenance and flavor
for jelly is brought out by this process. Use one disk.
CANNING PEACHES
Peel and put the peaches in one of the Duplex cook-
ing vessels, cover with boiling water and boil over fire
one minute. Transfer to the Duplex, leaving cover on
pot. Cook 45 minutes (not using the hot disks).
Use this method if you do not desire to sweeten fruit.
If fruit is to be sweetened, use boiling syrup (heavy as
you desire or as thin). Drop fruit into boiling syrup
and remove the vessel while syrup is boiling, to the Du-
plex for 30 minutes (no disk). Have jars hot and seal
immediately,
COOKING TOMATOES FOR CATSUP
Cut out hard center. Cut up tomatoes into large
vessel and when boiling, put into Duplex on one disk,
moderately hot. Let cook for three hours or over night,
if desired.
60 ,
LIBRARY
BREAD
BOSTON BROWN 43
FRUIT .44
IDEAL BROWN '.'!.' .' .' ! .' . . ! ." .' .' .' .' ! .' .' .' ! .' .' .' ! 43
NUT . . 44
QUAKER OATS ".....\..[.... ........... 44
SALT-RISING 42
STEAMING 43
WHITE YEAST SPONGE 41
CAKES
COFFEE 57
CREAM 55
DEVIL'S FOOD No. 1 55
DEVIL'S FOOD No. 2 56
FIVE-POUND FRUIT 53
LIGHT FRUIT 53
NUT 56
ONE EGG WHITE 56
POUND 54
RICH CHRISTMAS 54
CANNING FRUIT
COOKING FRUIT FOR JELLIES 60
PEACHES 60
TOMATOES FOR CATSUP 60
CEREALS
CREAM OF WHEAT 40
MUSH 39
OATMEAL 38
QUAKER OATS 39
RICE
Boiled 39
With Raisins 40
61
FRUIT
APPLES
Sauce 59
Stewed 58
Stewed Whole 58
PEARS 58
PRUNES 58
MEATS
BEEF
Boiled 15
Flank Steak with Tomatoes 18
Filet Roast 20
Loaf 20
Pot Roast 15
Roast 13
Roast with Potatoes 14
Smothered Steak 19
BOILED DINNER 21
HAM, BOILED 16
IRISH STEW 17
LAMB
Boiled Leg of 16
Roast 15
MEAT LOAF 19
MUTTON
Boiled Leg of 21
Roast 21
PORK, ROAST 15
TONGUE, BOILED 16
VEAL
Braised Chops or Cutlets 16
Breaded 17
Loaf No. 1 17
Loaf No. 2 19
Roast 14
Stew 20
With Tomatoes 18
PIES
APPLE 50
CHERRY 50
CREAM 51
PASTE 49
PUMPKIN 50
SOUR CREAM 50
62
POULTRY
CHICKEN
Baked with Rice 23
Fricassee 22
Fried 24
Loaf 23
Pie 23
Pressed 23
Roasted 22
Stewed with Dumplings 22
TURKEY, ROASTED 24
PUDDINGS AND SAUCES
PUDDINGS
Cottage 45
Ethyl's 48
Graham 46
Molasses 47
Plum No. 1 46
Plum No. 2 47
Rice 45
Steamed 45
SAUCES
Brandy 48
Duplex 48
SOUPS
BEAN 27
BROTH, MUTTON OR BEEF (for the sick) 28
CHICKEN OR TURKEY 26
CONSOMME 29
CREAM OF CELERY 28
CREAM OF CHICKEN 26
MUTTON OR BEEF 28
POTATO 27
RICE 29
SPANISH BEAN 29
STOCK 25
TOMATO 29
VEGETABLE 26
VEGETABLE OYSTER, OR SALSIFY 30
63
VEGETABLES
ASPARAGUS 33
BEANS
Baked 32
Dry Red Kidney 33
Fresh Lima 32
String 31
Wax 32
BEETS 33
CABBAGE
Boiled 34
Creamed 35
CAULIFLOWER 34
CORN
On Cob 35
Escalloped 35
MACARONI
Boiled 36
With Tomatoes 36
ONIONS
Boiled 34
With Tomatoes 34
OYSTERS, ESCALLOPED 37
OYSTER PLANT 35
PEAS 33
POTATOES
Boiled 34
Escalloped 36
SPAGHETTI WITH TOMATOES 37
TOMATOES, ESCALLOPED 36
SBI
THE LIBRARY
UNIVERSITY OF CALIFORNIA
Santa Barbara
THIS BOOK IS DUE ON THE LAST DATE
STAMPED BELOW.
A 000577744
