TABLE OF CONTENTS.
[Introduction]
[Foods]
[Properties of food]
[Food elements]
[Uses of food elements]
[Proper combinations of food]
[Proper proportion of food elements]
[Condiments]
[Relation of condiments to intemperance]
[Variety in food]
[Table topics.]
[The Digestion of Foods]
[The digestive organs]
[The digestion of a mouthful of bread]
[Salivary digestion]
[Stomach digestion]
[Intestinal digestion]
[Other uses of the digestive fluids]
[Absorption]
[Liver digestion]
[Time required for digestion]
[Dr. Beaumont's table made from experiments on Alexis St. Martin]
[Hygiene of digestion]
[Hasty eating]
[Drinking freely at meals]
[Eating between meals]
[Simplicity in diet]
[Eating when tired]
[Eating too much]
[How much food is enough]
[Excess of certain food elements]
[Deficiency of certain food elements]
[Food combinations]
[Table topics.]
[Cookery]
[Evils of bad cookery]
[The principles of scientific cookery]
[Fuels]
[Making fires]
[Care of fires]
[Methods of cooking]
[Roasting]
[Broiling or grilling]
[Baking]
[The oven thermometer]
[Boiling]
[The boiling point of water]
[How to raise the boiling point of water]
[Action of hot and cold water upon foods]
[Steaming]
[Stewing]
[Frying]
[Evaporation]
[Adding foods to boiling liquids]
[Measuring]
[Comparative table of weights and measures]
[Mixing the material]
[Stirring]
[Beating]
[Kneading]
[Temperature]
[Cooking utensils]
[Porcelain ware]
[Granite ware]
[Galvanized iron ware]
[Tests for lead]
[Adulterated tin]
[Table topics.]
[The Household Workshop]
[Description of a convenient kitchen]
[The kitchen furniture]
[Cupboards]
[A convenient kitchen table]
[The kitchen sink]
[Drainpipes]
[Stoves and ranges]
[Oil and gas stoves]
[The "Aladdin Cooker"]
[Kitchen utensils]
[The tin closet]
[The dish closet]
[The pantry]
[The storeroom]
[The refrigerator]
[The water supply]
[Test for pure water]
[Filters]
[Cellars]
[Kitchen conveniences]
[The steam cooker]
[The vegetable press]
[The lemon drill]
[The handy waiter]
[The wall cabinet]
[The percolate holder]
[Kneading table]
[Dish-towel rack]
[Kitchen brushes]
[Vegetable brush]
[Table topics.]
[The Grains, or Cereals, and their Preparation]
[General properties of grains]
[Cooking of grains]
[The double boiler]
[Table showing amount of liquid, and time required for cooking different grains]
[Grains for breakfast]
[Grains an economical food]
[Wheat]
[Description of a grain of wheat]
[Preparation and cooking]
[Recipes:]
[Pearl wheat]
[Cracked wheat]
[Rolled wheat]
[Boiled wheat]
[Wheat with raisins]
[Wheat with fresh fruit]
[Molded wheat]
[Finer mill products of wheat]
[Recipes:]
[Farina]
[Farina with fig sauce]
[Farina with fresh fruit]
[Molded farina]
[Graham grits]
[Graham mush]
[Graham mush No. 2]
[Graham mush No. 3]
[Graham mush with dates]
[Plum porridge]
[Graham apple mush]
[Granola mush]
[Granola fruit mush]
[Granola peach mush]
[Bran jelly]
[The oat, description of]
[Oatmeal]
[Brose]
[Budrum]
[Flummery]
[Preparation and cooking of oats]
[Recipes:]
[Oatmeal mush]
[Oatmeal fruit mush]
[Oatmeal blancmange]
[Oatmeal Blancmange No. 2]
[Jellied oatmeal]
[Mixed mush]
[Rolled oats]
[Oatmeal with apple]
[Oatmeal porridge]
[Barley, description of]
[Gofio]
[Scotch milled or pot barley]
[Pearl barley]
[Suggestions for cooking barley]
[Recipes:]
[Baked barley]
[Pearl barley with raisins]
[Pearl barley with lemon sauce]
[Rice, description of]
[Rice paddy]
[Preparation and cooking of rice]
[Recipes:]
[Steamed rice]
[Boiled rice]
[Rice with fig sauce]
[Orange rice]
[Rice with raisins]
[Rice with peaches]
[Browned rice]
[Rye, description of]
[Rye meal]
[Rye flour]
[Recipes:]
[Rolled rye]
[Rye mush]
[Maize, or Indian corn, description of]
[Suggestions for cooking corn]
[Recipes:]
[Corn meal mush]
[Corn meal mush with fruit]
[Corn meal cubes]
[Browned mush]
[Samp]
[Cerealine flakes]
[Hulled corn]
[Coarse hominy]
[Fine hominy or grits]
[Popped corn]
[Macaroni, description of]
[Semolina]
[Spaghetti]
[Vermicelli]
[To select macaroni]
[To prepare and cook macaroni]
[Recipes:]
[Homemade macaroni]
[Boiled macaroni]
[Macaroni with cream sauce]
[Macaroni with tomato sauce]
[Macaroni baked with granola]
[Eggs and macaroni]
[Table topics.]
[Breadstuffs and Bread-making]
[The origin of bread]
[Chestnut bread]
[Peanut bread]
[Breadstuffs]
[Qualities necessary for good bread]
[Superiority of bread over meat]
[Graham flour]
[Wheat meal]
[Whole_wheat or entire wheat flour]
[How to select flour]
[To keep flour]
[Deleterious adulterations of flour]
[Tests for adulterated flour]
[Chemistry of bread-making]
[Bread made light by fermentation]
[The process of fermentation]
[Fermentative agents]
[Yeast]
[Homemade yeasts]
[How to keep yeast]
[Bitter yeast]
[Tests for yeast]
[Starting the bread]
[Proportion of materials needed]
[Utensils]
[When to set the sponge]
[Temperature for bread-making]
[How to set the sponge]
[Lightness of the bread]
[Kneading the dough]
[How to manipulate the dough in kneading]
[How many times shall bread be kneaded]
[Dryness of the surface]
[Size of loaves]
[Proper temperature of the oven]
[How to test the heat of an oven]
[Care of bread after baking]
[Best method of keeping bread]
[Test of good fermented bread]
[Whole-wheat and Graham breads]
[Toast]
[Steamed bread]
[Liquid yeast]
[Recipes:]
[Raw potato yeast]
[Raw potato yeast No. 2]
[Hop yeast]
[Boiled potato yeast]
[Boiled potato yeast No. 2]
[Fermented breads]
[Recipes:]
[Milk bread with white flour]
[Vienna bread]
[Water bread]
[Fruit roll]
[Fruit loaf]
[Potato bread]
[Pulled bread]
[Whole-wheat bread]
[Whole-wheat bread No. 2]
[Miss B's one-rising bread]
[Potato bread with whole-wheat flour]
[Rye bread]
[Graham bread]
[Graham bread No. 2]
[Graham bread No. 3]
[Raised biscuit]
[Rolls]
[Imperial rolls]
[French rolls]
[Crescents]
[Parker House rolls]
[Braids]
[Brown bread]
[Date bread]
[Fruit loaf with Graham and whole-wheat flour]
[Raised corn bread]
[Corn cake]
[Oatmeal bread]
[Milk yeast bread]
[Graham salt rising bread]
[Unfermented breads]
[Passover cakes]
[Tortillas]
[Evils of chemical bread raising]
[Rochelle salts in baking powders]
[General directions]
[Gem irons]
[Perforated sheet-iron pan for rolls]
[Unfermented batter breads]
[Unfermented dough breads]
[Recipes:]
[Whole-wheat puffs]
[Whole-wheat puffs No. 2]
[Whole-wheat puffs No. 3]
[Graham puffs]
[Graham puffs No. 2]
[Currant puffs]
[Graham gems]
[Crusts]
[Rye puffs]
[Rye puffs No. 2]
[Rye gems]
[Blueberry gems]
[Hominy gems]
[Sally Lunn gems]
[Corn puffs]
[Corn puffs No. 2]
[Corn puffs No. 3]
[Corn puffs No. 4]
[Corn dodgers]
[Corn dodgers No. 2]
[Cream corn cakes]
[Hoe cakes]
[Oatmeal gems]
[Snow gems]
[Pop overs]
[Granola gems]
[Bean gems]
[Breakfast rolls]
[Sticks]
[Cream Graham rolls]
[Corn mush rolls]
[Fruit rolls]
[Cream mush rolls]
[Beaten biscuit]
[Cream crisps]
[Cream crisps No. 2]
[Graham crisps]
[Oatmeal crisps]
[Graham crackers]
[Fruit crackers]
[Table topics.]
[Fruits]
[Chemical constituents of]
[Value as nutrients]
[Structure of fruits]
[The jelly-producing principle]
[Digestibility of fruits]
[Unripe fruits]
[Table of fruit analysis]
[Ripe fruit and digestive disorders]
[Over-ripe and decayed fruits]
[Dangerous bacteria on unwashed fruit]
[Free use of fruit lessens desire for alcoholic stimulants]
[Beneficial use of fruits in disease]
[Description]
[Apples]
[The pear]
[The quince]
[The peach]
[The plum]
[The prune]
[The apricot]
[The cherry]
[The olive; its cultivation and preservation]
[The date, description and uses of]
[The orange]
[The lemon]
[The sweet lemon or bergamot]
[The citron]
[The lime]
[The grape-fruit]
[The pomegranate, its antiquity]
[The grape]
[Zante currants]
[The gooseberry]
[The currant]
[The whortleberry]
[The blueberry]
[The cranberry]
[The strawberry]
[The raspberry]
[The blackberry]
[The mulberry]
[The melon]
[The fig, its antiquity and cultivation]
[The banana]
[Banana meal]
[The pineapple]
[Fresh fruit for the table]
[Selection of fruit for the table]
[Directions for serving fruits]
[Apples]
[Bananas]
[Cherries]
[Currants]
[Gooseberries]
[Grapes]
[Melons]
[Oranges]
[Peaches and pears]
[Peaches and cream]
[Pineapples]
[Plums]
[Pressed Figs]
[Raspberries, Blackberries, Dewberries, Blueberries and Whortlberries]
[Frosted fruit]
[Keeping fresh fruit]
[Directions for packing, handling, and keeping fruits]
[To keep grapes]
[To keep lemons and oranges]
[To keep cranberries]
[Cooked fruit]
[General suggestions for cooking fruit]
[Recipes:]
[Baked apples]
[Citron apples]
[Lemon apples]
[Baked pears]
[Baked quince]
[Pippins and quince]
[Baked apple sauce]
[Baked apple sauce No. 2]
[Apples stewed whole]
[Steamed apples]
[Compote of apple]s
[Apple compote No. 2]
[Stewed pears]
[Smooth apple sauce]
[Boiled apples with syrup]
[Stewed apples]
[Stewed crab apples]
[Sweet apple sauce with condensed apple juice]
[Apples with raisins]
[Apples with apricots]
[Peaches, pears, cherries, berries, and other small fruits]
[Baked apples]
[Baked pears]
[Baked peaches]
[Cranberries]
[Cranberries with raisins]
[Cranberries with sweet apples]
[Oranges and apples]
[Stewed raisins]
[Dried apples]
[Dried apples with other dried fruit]
[Dried apricots and peaches]
[Evaporated peach sauce]
[Dried pears]
[Small fruits]
[Prunes]
[Prune marmalade]
[Canning fruit]
[Selection of cans]
[How to test and sterilize cans]
[Selection of fruit]
[Directions for preparing fruit]
[Cooking fruit for canning]
[Storing of canned fruit]
[Mold on canned fruit]
[Opening of canned fruit]
[Rules for selecting canned fruit]
[Recipes:]
[To can strawberries]
[To can raspberries, blackberries and other small fruit]
[To can gooseberries]
[To can peaches]
[To can pears]
[To can plums]
[To can cherries]
[To can mixed fruit]
[Quinces and apples]
[Plums with sweet apples]
[To can grapes]
[To can crab apples]
[To can apples]
[To can pineapples]
[Fruit jellies]
[Recipes:]
[Apple jelly]
[Apple jelly without sugar]
[Berry and currant jellies]
[Cherry jelly]
[Crab apple jelly]
[Cranberry jelly]
[Grape jelly]
[Orange jelly]
[Peach Jelly]
[Quince jelly]
[Plum jelly]
[Fruit in jelly]
[Fruit juices, value of]
[How to prepare fruit juices]
[Recipes:]
[Grape juice or unfermented wine]
[Grape juice No. 2]
[Another method]
[Fruit syrup]
[Currant syrup]
[Orange syrup]
[Lemon syrup]
[Lemon syrup No 2]
[Blackberry syrup]
[Fruit ices]
[Nuts]
[Composition and nutritive value of]
[The almond]
[Almond bread]
[The Brazil nut]
[The cocoanut, its uses in tropical countries]
[The chestnut]
[Chestnut flour]
[The acorn]
[The hazel nut]
[The filbert]
[The cobnut]
[The walnut]
[The butternut]
[The hickory nut]
[The pecan]
[The peanut or ground nut]
[Recipes:]
[To blanch almonds]
[Boiled chestnuts]
[Mashed chestnuts]
[Baked chestnuts]
[To keep nuts fresh]
[Table topics.]
[The Legumes]
[Composition and nutritive value]
[Legumes as a substitute for animal food]
[Legumin, or vegetable casein]
[Chinese cheese]
[Legumes the "pulse" of Scripture]
[Diet of the pyramid builders]
[Digestibility of legumes]
[A fourteenth century recipe]
[The green legumes]
[Suggestions for cooking]
[Slow cooking preferable]
[Soaking the dry seeds]
[Effects of hard water upon the legumes]
[Temperature of water for cooking]
[Amount of water required]
[Addition of salt to legumes]
[Peas, description of]
[Buying votes with peas]
[A commemorative dinner]
[Peas bainocks]
[Peas sausages]
[Peas pudding]
[Time required for cooking]
[Recipes:]
[Stewed split peas]
[Peas puree]
[Mashed peas]
[Peas cakes]
[Dried green peas]
[Beans, description of]
[Mention of beans in Scripture]
[Beans in mythology]
[Time required for digestion]
[Method of cooking]
[Experiment of an English cook]
[Parboiling beans]
[Time required to cook]
[Recipes:]
[Baked beans]
[Boiled beans]
[Beans boiled in a bag]
[Scalloped beans]
[Stewed beans]
[Mashed beans]
[Stewed Lima beans]
[Succotash]
[Pulp succotash]
[Lentils, description of]
[Use of lentils by the ancients]
[Lentil meal]
[Preparation for cooking]
[Recipes:]
[Lentil puree]
[Lentils mashed with beans]
[Lentil gravy with rice]
[Table topics.]
[Vegetables]
[Composition and nutritive value of vegetables]
[Exclusive diet of vegetables not desirable]
[To select vegetables]
[Poison in potato sprouts]
[Stale vegetables a cause of illness]
[Keeping vegetables]
[To freshen withered vegetables]
[Storing winter vegetables]
[Preparation and cooking]
[To clean vegetables for cooking]
[Methods of cooking]
[Time required for cooking]
[Irish potato, description of]
[The chemistry of cooking]
[Digestibility of the potato]
[New potatoes]
[Preparation and cooking]
[Recipes:]
[Potatoes boiled in "jackets"]
[Boiled potatoes without skins]
[Steamed potatoes]
[Roasted potatoes]
[Baked potatoes]
[Stuffed potatoes]
[Stuffed potatoes No. 2]
[Mashed potatoes]
[New potatoes]
[Cracked potatoes]
[Creamed potatoes]
[Scalloped potatoes]
[Stewed potatoes]
[Potatoes stewed with celery]
[Potato snow balls]
[Potato cakes]
[Potato cakes with egg]
[Potato puffs]
[Browned potatoes]
[Ornamental potatoes]
[Broiled potatoes]
[Warmed-over potatoes]
[Vegetable hash]
[The sweet potato, description of]
[Preparation and cooking]
[Recipes:]
[Baked sweet potatoes]
[Baked sweet potatoes No 2]
[Boiled sweet potatoes]
[Steamed sweet potatoes]
[Browned sweet potatoes]
[Mashed sweet potatoes]
[Potato hash]
[Roasted sweet potatoes]
[To dry sweet potatoes]
[Turnips, description of]
[Preparation and cooking]
[Recipes:]
[Boiled turnips]
[Baked turnips]
[Creamed turnips]
[Chopped turnips]
[Mashed turnips]
[Scalloped turnips]
[Steamed turnips]
[Stewed turnips]
[Turnips in juice]
[Turnips with cream sauce]
[Parsnips, description of]
[Preparation and cooking]
[Recipes:]
[Baked parsnips]
[Baked parsnips No. 2]
[Boiled parsnips]
[Browned parsnips]
[Creamed parsnips]
[Mashed parsnips]
[Parsnips with cream sauce]
[Parsnips with egg sauce]
[Parsnips with potatoes]
[Stewed parsnips]
[Stewed parsnips with celery]
[Carrots, description of]
[Preparation and cooking]
[Recipes:]
[Boiled carrots]
[Carrots with egg sauce]
[Stewed carrots]
[Beets, description of]
[Preparation and cooking]
[Recipes:]
[Baked beets]
[Baked beets No. 2]
[Beets and potatoes]
[Beet hash]
[Beet greens]
[Beet salad or chopped beets]
[Beet salad No 2]
[Boiled beets]
[Stewed beets]
[Cabbage, description of]
[Preparation and cooking]
[Recipes:]
[Baked cabbage]
[Boiled cabbage]
[Cabbage and tomatoes]
[Cabbage and celery]
[Cabbage hash]
[Chopped cabbage or cabbage salad]
[Mashed cabbage]
[Stewed cabbage]
[Cauliflower and Broccoli, description of]
[Preparation and cooking]
[Recipes:]
[Boiled cauliflower]
[Browned cauliflower]
[Cauliflower with egg sauce]
[With tomato sauce]
[Stewed cauliflower]
[Scolloped cauliflower]
[Spinach, description of]
[Preparation and cooking]
[Celery]
[To keep celery fresh]
[Recipes:]
[Celery salad]
[Stewed celery]
[Stewed celery No. 2]
[Celery with tomato sauce]
[Celery and potato hash]
[Asparagus, description of]
[Preparation and cooking]
[Recipes:]
[Asparagus and peas]
[Asparagus Points]
[Asparagus on toast]
[Asparagus with cream sauce]
[Asparagus with egg sauce]
[Stewed asparagus]
[Sea-kale, description of]
[Lettuce and radish, description of]
[Recipes:]
[Lettuce]
[Radishes]
[Cymling]
[Description]
[Preparation and cooking]
[Recipes:]
[Mashed squash]
[Squash with egg sauce]
[Stewed squash]
[Winter squash]
[Winter squash]
[Preparation and cooking]
[Time required for cooking]
[Recipes:]
[Baked squash]
[Steamed squash]
[The pumpkin, description of]
[Recipes:]
[Baked pumpkin]
[Stewed pumpkin]
[Dried pumpkin]
[Tomato, description of]
[Preparation and cooking]
[Recipes:]
[Baked tomatoes]
[Baked tomatoes No. 2]
[Scalloped tomatoes]
[Stewed corn and tomatoes]
[Tomato gravy]
[Tomato salad]
[Tomato salad No. 2]
[Broiled tomatoes]
[Tomato pudding]
[Stewed tomatoes]
[Tomato with okra]
[Egg plant, description of]
[Nutritive value]
[Recipes:]
[Scalloped egg plant]
[Baked egg plant]
[Cucumber, description of]
[Digestibility]
[Preparation and cooking]
[Salsify or vegetable oyster, description of]
[Preparation and cooking]
[Recipes:]
[Scalloped vegetable oysters]
[Stewed vegetable oysters]
[Green corn, peas, and beans, description of]
[General suggestions for selecting and cooking]
[Recipes for corn:]
[Baked corn]
[Baked corn No. 2]
[Boiled green corn]
[Stewed corn pulp]
[Corn cakes]
[Corn pudding]
[Roasted green corn]
[Stewed green corn]
[Summer succotash]
[Dried corn]
[Recipe for peas:]
[Stewed peas]
[Recipes for beans:]
[Lima beans]
[Shelled beans]
[String beans]
[Canning vegetables]
[Recipes:]
[Canned corn]
[Canned corn and tomatoes]
[Canned peas]
[Canned tomatoes]
[Canned tomatoes No. 2]
[String beans]
[Canned pumpkin and squash]
[Table topics.]
[Soups]
[Value of soup as an article of diet]
[Superiority of soups made from grain and legumes]
[Economical value of such soups]
[Digestibility of soups]
[Cooking of material for soups]
[Use of a colander in preparing soups]
[Quantity of salt required]
[Flavoring soups]
[Seasoning of soup]
[Chinese soup straine]r
[Whole grains, macaroni, shredded vegetables, etc., for soups]
[Milk in the preparation of soups]
[Consistency of soups]
[Preparation of soups from left-over fragments]
[Croutons]
[Recipes:]
[Asparagus soup]
[Baked bean soup]
[Bean and corn soup]
[Bean and hominy soup]
[Bean and potato soup]
[Bean and tomato soup]
[Black bean soup]
[Black bean soup No. 2]
[Bran stock]
[Brown soup]
[Canned green pea soup]
[Canned corn soup]
[Carrot soup]
[Celery soup No 2]
[Celery soup]
[Chestnut soup]
[Combination soup]
[Combination soup No. 2]
[Another]
[Another]
[Cream pea soup]
[Cream barley soup]
[Green corn soup]
[Green pea soup]
[Green bean soup]
[Kornlet soup]
[Kornlet and tomato soup]
[Lentil soup]
[Lentil and parsnip soup]
[Lima bean soup]
[Macaroni soup]
[Oatmeal soup]
[Parsnip soup]
[Parsnip soup No. 2]
[Pea and tomato soup]
[Plain rice soup]
[Potato and rice soup]
[Potato soup]
[Potato and vermicelli soup]
[Sago and potato soup]
[Scotch broth]
[Split pea soup]
[Sweet potato soup]
[Swiss potato soup]
[Swiss lentil soup]
[Tomato and macaroni soup]
[Tomato cream soup]
[Tomato and okra soup]
[Tomato soup with vermicelli]
[Vegetable oyster soup]
[Vegetable soup]
[Vegetable soup No. 2]
[Vegetable soup No. 3]
[Vegetable soup No. 4]
[Velvet Soup]
[Vermicelli soup]
[Vermicelli soup No 2]
[White celery soup]
[Table topics.]
[Breakfast Dishes]
[Importance of a good breakfast]
[Requirements for a good breakfast]
[Pernicious custom of using fried and indigestible foods for breakfast]
[Use of salted foods an auxiliary to the drink habit]
[The ideal breakfast]
[Use of fruit for breakfast]
[Grains for breakfast]
[An appetizing dish]
[Preparation of zwieback]
[Preparation of toast]
[Recipes:]
[Apple toast]
[Apricot toast]
[Asparagus toast]
[Banana toast]
[Berry toast]
[Berry toast No. 2]
[Celery toast]
[Cream toast]
[Cream toast with poached egg]
[Cherry toast]
[Gravy toast]
[Dry toast with hot cream]
[Grape toast]
[Lentil toast]
[Prune toast]
[Peach toast]
[Snowflake toast]
[Tomato toast]
[Vegetable oyster toast]
[Miscellaneous breakfast dishes:]
[Brewis]
[Blackberry mush]
[Dry granola]
[Frumenty]
[Macaroni with raisins]
[Macaroni with kornlet]
[Peach mush]
[Rice with lemon]
[Table topics.]
[Desserts]
[Appropriate and healthful desserts]
[Objections to the use of desserts]
[The simplest dessert]
[General suggestions]
[Importance of good material]
[Preparation of dried fruit for dessert]
[Molded desserts]
[Suggestions for flavoring:]
[To prepare almond paste]
[Cocoanut flavor]
[Orange and lemon flavor]
[To color sugar]
[Fruit desserts]
[Recipes:]
[Apple dessert]
[Apple meringue dessert.]
[Apple rose cream]
[Apple snow]
[Baked apples with cream]
[Baked sweet apple dessert]
[Bananas in syrup]
[Baked bananas]
[Fresh fruit compote]
[Grape apples]
[Peach cream]
[Prune dessert]
[Desserts made of fruit with grains, bread, etc.]
[Recipes:]
[Apple sandwich]
[Apple sandwich No. 2]
[Baked apple pudding]
[Barley fruit pudding]
[Barley fig pudding]
[Blackberry cornstarch pudding]
[Cocoanut and cornstarch blancmange]
[Cornstarch blancmange]
[cornstarch with raisins]
[Cornstarch with apples]
[Cornstarch fruit mold]
[Cornstarch fruit mold No. 2]
[Cracked wheat pudding]
[Cracked wheat pudding No. 2]
[Farina blancmange]
[Farina fruit mold]
[Fruit pudding]
[Jam pudding]
[Plain fruit pudding or Brown Betty]
[Prune pudding]
[Rice meringue]
[Rice snowball]
[Rice fruit dessert]
[Rice dumpling]
[Rice cream pudding]
[Rice pudding with raisins]
[Red rice mold]
[Rice and fruit dessert]
[Rice and tapioca pudding]
[Rice flour mold]
[Rice and stewed apple dessert]
[Rice and strawberry dessert]
[Stewed fruit pudding]
[Strawberry minute pudding]
[Sweet apple pudding]
[Whortleberry pudding]
[Desserts with tapioca, sago, manioca, and sea moss]
[Recipes:]
[Apple tapioca]
[Apple tapioca No. 2]
[Banana dessert]
[Blackberry tapioca]
[Cherry pudding]
[Fruit tapioca]
[Molded tapioca with fruit]
[Pineapple tapioca]
[Prune and tapioca pudding]
[Tapioca and fig pudding]
[Peach tapioca]
[Tapioca jelly]
[Apple sago pudding]
[Red sago mold]
[Sago fruit pudding]
[Sago pudding]
[Manioca with fruit]
[Raspberry manioca mold]
[Sea moss blancmange]
[Desserts made with gelatin]
[Gelatine an excellent culture medium]
[Dangers in the use of gelatine]
[Quantity to be used]
[Recipes:]
[Apples in jelly]
[Apple shape]
[Banana dessert]
[Clear dessert]
[Fruit foam dessert]
[Fruit shape]
[Gelatine custard]
[Layer-pudding]
[Lemon jelly]
[Jelly with fruit]
[Orange dessert]
[Oranges in jelly]
[Orange jelly]
[Snow pudding]
[Desserts with crusts]
[Recipes:]
[Apple tart]
[Gooseberry tart]
[Cherry tart]
[Strawberry and other fruit shortcakes]
[Banana shortcake]
[Lemon shortcake]
[Berry shortcake with prepared cream]
[Cream]
[Raised pie]
[Baked apple loaf]
[Custard puddings]
[Importance of slow cooking]
[Best utensils for cooking]
[Custard desserts in cups]
[To stir beaten eggs into heated milk]
[To flavor custards and custard puddings]
[Recipes:]
[Apple custard]
[Apple custard No. 2]
[Apple custard No. 3]
[Apple cornstarch custard]
[Apple and bread custard]
[Almond cornstarch pudding]
[Almond cream]
[Apple charlotte]
[Banana custard]
[Boiled custard]
[Boiled custard bread pudding]
[Bread and fruit custard]
[Bread custard pudding]
[Bread and fig pudding]
[Bread and apricot pudding]
[Caramel custard]
[Carrot pudding]
[Cocoanut cornstarch pudding]
[Cocoanut custard]
[Cocoanut rice custard]
[Corn meal pudding]
[Corn meal pudding No. 2]
[Corn meal and fig pudding]
[Cornstarch meringue]
[Cracked wheat pudding]
[Cup custard]
[Farina custard]
[Farina pudding]
[Floating island]
[Fruit custard]
[Graham grits pudding]
[Ground rice pudding]
[Lemon pudding]
[Lemon cornstarch pudding]
[Lemon cornstarch pudding No. 2]
[Macaroni pudding]
[Molded rice or snowballs]
[Orange float]
[Orange custard]
[Orange pudding]
[Peach meringue]
[Picnic pudding]
[Plain cornstarch pudding]
[Plain custard]
[Prune pudding]
[Prune whip]
[Rice apple custard pudding]
[Rice custard pudding]
[Rice snow]
[Rice snow with jelly]
[Rice with eggs]
[Snow pudding]
[Steamed custard]
[Strawberry charlotte]
[Pop corn pudding]
[Sago custard pudding]
[Sago and fruit custard pudding]
[Snowball custard]
[Tapioca custard]
[Tapioca pudding]
[Vermicelli pudding]
[White custard]
[White custard No. 2]
[Steamed pudding]
[Precautions to be observed in steaming puddings]
[Recipes:]
[Batter pudding]
[Bread and fruit custard]
[Date pudding]
[Rice balls]
[Steamed bread custard]
[Steamed fig pudding]
[Pastry and cake]
[Deleterious effects from the use of]
[Reasons for indigestibility]
[General directions for making pies]
[Recipes:]
[Paste for pies]
[Corn meal crust]
[Granola crust]
[Paste for tart shells]
[Cream filling]
[Grape tart]
[Lemon filling]
[Tapioca filling]
[Apple custard pie]
[Banana pie]
[Bread pie]
[Carrot pie]
[Cocoanut pie]
[Cocoanut pie No. 2]
[Cream pie]
[Cranberry pie]
[Dried apple pie]
[Dried apple pie with raisins]
[Dried apricot pie]
[Farina pie]
[Fruit pie]
[Grape jelly pie]
[Jelly custard pie]
[Lemon pie]
[Lemon meringue custard]
[One crust peach pie]
[Orange pie]
[Peach custard pie]
[Prune pie]
[Pumpkin pie]
[Pumpkin pie No. 2]
[Pumpkin pie without eggs]
[Simple custard pie]
[Squash pie]
[Squash pie without eggs]
[Sweet apple custard pie]
[Sweet potato pie]
[Cake]
[General suggestions for preparation of]
[Cake made light with yeast]
[Cake made light with air]
[Recipes:]
[Apple cake]
[Cocoanut custard cake]
[Cream cake]
[Delicate cup cake]
[Fig layer cake]
[Fruit jelly cake]
[Gold and silver cake]
[Icing for cakes]
[Orange cake]
[Fruit cake]
[Loaf cake]
[Pineapple cake]
[Plain buns]
[Sponge cake]
[Sugar crisps]
[Variety cake]
[Table topics.]
[Gravies and Sauces]
[Importance of proper preparation]
[Accuracy of measurement]
[Proportion of material necessary]
[The double boiler for cooking gravies]
[Flavoring of gravies for vegetables]
[Gravies and sauces for vegetables]
[Recipes:]
[Brown sauce]
[Cream or white sauce]
[Celery sauce]
[Egg sauce]
[Pease gravy]
[Tomato gravy]
[Tomato cream gravy]
[Sauces for desserts and puddings]
[Recipes:]
[Almond sauce]
[Caramel sauce]
[Cocoanut sauce]
[Cream sauce]
[Cranberry pudding sauce]
[Custard sauce]
[Egg sauce]
[Egg sauce No. 2]
[Foamy sauce]
[Fruit cream]
[Fruit sauce]
[Fruit sauce No. 2]
[Lemon pudding sauce]
[Mock cream]
[Molasses sauce]
[Orange sauce]
[Peach sauce]
[Plain pudding sauce]
[Red Sauce]
[Rose cream]
[Sago sauce]
[Whipped cream sauce]
[Table topics.]
[Beverages]
[Large quantities of fluid prejudicial to digestion]
[Wholesome beverages]
[The cup that cheers but not inebriates]
[Harmful substances contained in tea]
[Theine]
[Tannin]
[Use of tea a cause of sleeplessness and nervous disorders]
[Tea a stimulant]
[Tea not a food]
[Coffee, cocoa, and chocolate]
[Caffein]
[Adulteration of tea and coffee]
[Substitutes for tea and coffee]
[Recipes:]
[Beet coffee]
[Caramel coffee]
[Caramel coffee No. 2]
[Caramel coffee No. 3]
[Caramel coffee No. 4]
[Mrs. T's caramel coffee]
[Parched grain coffee]
[Wheat, oats, and barley coffee]
[Recipes for cold beverages:]
[Blackberry beverage]
[Fruit beverage]
[Fruit beverage No. 2]
[Another]
[Fruit cordial]
[Grape beverage]
[Lemonade]
[Mixed lemonade]
[Oatmeal drink]
[Orangeade]
[Pineapple beverage]
[Pineapple lemonade]
[Pink lemonade]
[Sherbet]
[Tisane]
[Table topics.]
[Milk, Cream, and Butter]
[Milk, chemical composition of]
[Proportion of food elements]
[Microscopic examination of milk]
[Casein]
[Casein coagulated by the introduction of acid]
[Spontaneous coagulation or souring of milk]
[Adulteration of milk]
[Quality of milk influenced by the food of the animal]
[Diseased milk]
[Kinds of milk to be avoided]
[Distribution of germs by milk]
[Proper utensils for keeping milk]
[Where to keep milk]
[Dr. Dougall's experiments on the absorbent properties of milk]
[Washing of milk dishes]
[Treatment of milk for cream rising]
[Temperature at which cream rises best]
[Importance of sterilizing milk]
[To sterilize milk for immediate use]
[To sterilize milk to keep]
[Condensed milk]
[Cream, composition of]
[Changes produced by churning]
[Skimmed milk, composition of]
[Buttermilk, composition of]
[Digestibility of cream]
[Sterilized cream]
[Care of milk for producing cream]
[Homemade creamery]
[Butter, the composition of]
[Rancid butter]
[Tests of good butter]
[Flavor and color of butter]
[Artificial butter]
[Test for oleomargarine]
[Butter in ancient times]
[Butter making]
[Best conditions for the rising of cream]
[Upon what the keeping qualities of butter depend]
[Cheese]
[Tyrotoxicon]
[Recipes:]
[Hot milk]
[Devonshire or clotted cream]
[Cottage cheese]
[Cottage cheese from buttermilk]
[Cottage cheese from sour milk]
[French butter]
[Shaken milk]
[Emulsified butter]
[Table topics.]
[Eggs]
[Eggs a concentrated food]
[Composition of the egg]
[How to choose eggs]
[Quality of eggs varied by the food of the fowl]
[QStale eggs]
[QTest for eggs]
[How to keep eggs]
[To beat eggs]
[Albumen susceptible to temperature]
[Left-over eggs]
[Recipes:]
[Eggs in shell]
[Eggs in sunshine]
[Eggs poached in tomatoes]
[Eggs in cream]
[Poached or dropped eggs]
[Poached eggs with cream sauce]
[Quickly prepared eggs]
[Scrambled eggs]
[Steamed eggs]
[Whirled eggs]
[Omelets]
[Recipes:]
[Plain omelets]
[Foam omelets]
[Fancy omelets]
[soft omelets]
[Table topics.]
[Meats]
[Character of meat]
[Nutritive value]
[Excrementitious elements]
[Flesh food a stimulant]
[Diseased meats]
[Jewish customs in regard to meat]
[Trichina]
[Tapeworm and other parasites]
[Meat unnecessary for health]
[The excessive use of meat tending to develop the animal propensities]
[Objections to its use]
[Pork]
[Calves' brains and other viscera]
[Meat pies]
[Scallops]
[Pates]
[Comparative nutritious value]
[Variation and flavor]
[Composition and digestibility]
[Selection of meats]
[Preservation of meats]
[Jerked beef]
[Pemmican]
[Preparation and cooking of meat]
[Frozen beef]
[Best methods of cooking]
[Boiling]
[Stewing]
[Steaming]
[Roasting]
[Broiling]
[Beef, economy and adaptability in selection of]
[Recipes:]
[Broiled beef]
[Cold meat stew]
[Pan-broiled steak]
[Pan-broiled steak No. 2]
[Roast beef]
[Smothered beef]
[Vegetables with stewed beef]
[Stewed beef]
[Mutton]
[Cause of Strong flavor of]
[Recipes:]
[Boiled leg of mutton]
[Broiled chops]
[Pot roast lamb]
[Roast mutton]
[Stewed mutton]
[Stewed mutton chop]
[Stewed mutton chop No. 2]
[Veal and lamb]
[Poultry and game]
[Suggestions for the selection of poultry and game]
[To dress poultry and birds]
[To truss a fowl or bird]
[To stuff a fowl or bird]
[Recipes:]
[Birds baked in sweet potatoes]
[Boiled fowl]
[Broiled birds]
[Broiled fowl]
[Corn and chicken]
[Pigeons, quails and partridges]
[Roast chicken]
[Roast turkey]
[Smothered chicken]
[Steamed chicken]
[Stewed chicken]
[Fish, two classes of]
[Difference in nutritive value]
[Flavor and wholesomeness]
[Poison fish]
[Parasites in fish]
[Fish as a brain food]
[Salted fish]
[Shellfish, (Oysters, Clams, Lobsters, Crabs)]
[Not possessed of high nutritive value]
[Natural scavengers]
[Poisonous mussels]
[How to select and prepare fish]
[Frozen fish]
[Methods of cooking]
[Recipes:]
[Baked fish]
[Broiled fish]
[Meat soup]
[Preparation of stock]
[Selection of material for stock]
[Quantity of materials needed]
[Uses of scraps]
[Extracting the juice]
[Temperature of the water to be used]
[Correct proportion of water]
[Time required for cooking]
[Straining the stock]
[To remove the fat]
[Simple Stock or broth]
[Compound stock or double broth]
[To clarify soup stock]
[Recipes:]
[Asparagus soup]
[Barley, rice, sago or tapioca soup]
[Caramel for coloring soup brown]
[Julienne soup]
[Tomato soup]
[White soup]
[Vermicelli or macaroni soup]
[Puree with chicken]
[Tapioca cream soup]
[Table Topics.]
[Food for the Sick]
[Need of care in the preparation of food for the sick]
[What constitutes proper food for the sick]
[Knowledge of dietetics an important factor in the education of every woman]
[No special dishes for all cases]
[Hot buttered toast and rich jellies objectionable]
[The simplest food the best]
[Scrupulous neatness in serving important]
[To coax a capricious appetite]
[A "purple" dinner]
[A "yellow" dinner]
[To facilitate the serving of hot foods]
[Cooking utensils]
[Gruel]
[Long-continued cooking needed]
[Use of the double boiler in the cooking of gruels]
[Gruel strainer]
[Recipes:]
[Arrowroot gruel]
[Barley gruel]
[Egg gruel]
[Egg gruel No. 2]
[Farina gruel]
[Flour gruel]
[Gluten gruel]
[Gluten gruel No. 2]
[Gluten cream]
[Gluten meal gruel]
[Graham gruel]
[Graham grits gruel]
[Gruel of prepared flour]
[Indian meal gruel]
[Lemon oatmeal gruel]
[Milk oatmeal gruel]
[Milk porridge]
[Oatmeal gruel]
[Oatmeal gruel No. 2]
[Oatmeal gruel No. 3]
[Peptonized gluten gruel]
[Raisin gruel]
[Rice water]
[Preparations of milk]
[Milk diet]
[Advantages of]
[Quantity of milk needed]
[Digestibility of milk]
[Recipes:]
[Albumenized milk]
[Hot milk]
[Junket, or curded milk]
[Koumiss]
[Milk and lime water]
[Peptonized milk for infants]
[Beef tea, broths, etc.]
[Nutritive value]
[Testimony of Dr. Austin Flint]
[Recipes:]
[Beef extract]
[Beef juice]
[Beef tea]
[Beef tea and eggs]
[Beef broth and oatmeal]
[Bottled beef tea]
[Chicken broth]
[Mutton broth]
[Vegetable broth]
[Vegetable broth No. 2]
[Mixed vegetable broth]
[Recipes for Panada:]
[Broth panada]
[Chicken panada]
[Egg panada]
[Milk panada]
[Raisin panada]
[Grains for the sick]
[Recipes:]
[Gluten mush]
[Tomato gluten]
[Tomato gluten No. 2]
[Meats for the sick]
[Importance of simple preparation]
[Recipes:]
[Broiled steak]
[Chicken]
[Chicken jelly]
[Minced chicken]
[Mutton chop]
[Minced steak]
[Scraped steak]
[Eggs for the sick]
[Recipes:]
[Floated egg]
[Gluten meal custard]
[Gluten custard]
[Steamed eggs]
[Soft custard]
[Raw egg]
[White of egg]
[White of egg and milk]
[Refreshing drinks and delicacies for the sick]
[Nature's delicacies]
[How to serve]
[Fruit juices]
[Recipes:]
[Acorn coffee]
[Almond milk]
[Apple beverage]
[Apple beverage No. 2]
[Apple toast water]
[Baked milk]
[Barley lemonade]
[Barley and fruit drinks]
[Barley milk]
[Cranberry drink]
[Currantade]
[Crust coffee]
[Egg cream]
[Egg cream No. 2]
[Egg cream No. 3]
[Egg lemonade]
[Flaxseed tea]
[Gum Arabic water]
[Hot water]
[Hot lemonade]
[Irish moss lemonade]
[Orangeade]
[Plain lemonade]
[Slippery elm tea]
[Toast water]
[Tamarind water]
[Bread]
[Recipes:]
[Diabetic biscuit]
[Diabetic biscuit No. 2]
[Gluten meal gems]
[Jellies and other desserts for the side]
[Recipes:]
[Arrowroot jelly]
[Arrowroot blancmange]
[Currant jelly]
[Iceland moss jelly]
[Iceland moss blancmange]
[Orange whey]
[White custard]
[Table topics.]
[Food for the Aged and the Very Young]
[Requisites of food for the aged]
[Stimulating diet not necessary]
[Flesh food unsuitable]
[Bill of fare]
[Quantity of food for the aged]
[Heavy meals a tax upon digestion]
[Cornaro's testimony]
[Diet for the young]
[Causes of mortality among young children]
[Best artificial food]
[Use of sterilized milk.]
[Difference between cows' milk and human milk]
[Common method of preparing cows' milk]
[Artificial human milk]
[Artificial human milk No. 2]
[Artificial human milk No. 3]
[Peptonized milk]
[Mucilaginous food excellent in gastro-enteritis]
[Preparation of food for infants]
[Time required for digestion of artificial food]
[Quantity of food for infants]
[Rules for finding the amount of food needed]
[Table for the feeding of infants]
[Interval between feeding]
[Intervals for feeding at different ages]
[Manner of feeding artificial foods]
[Danger from unclean utensils]
[Diet of older children]
[An abundance of nitrogenous material important]
[Flesh food unnecessary]
[Experiments of Dr. Camman]
[Testimony of Dr. Clouston]
[Candy and similar sweets]
[Eating between meals]
[Education of the appetite]
[Inherited appetites and tendencies]
[Table topics.]
[Fragments and Left-over Foods]
[Preserving and utilizing the left-over fragments]
[Precautions to be observed]
[Uses of stale bread]
[To insure perfect preservation of fragments]
[Preparation of zwieback and croutons]
[Left-over grains]
[Left-over vegetables]
[Left-over meats]
[Left-over milk]
[Table topics.]
[The Art of Dining]
[Pleasant accessories essential]
[The dining room]
[Neatness an essential]
[Care of the dining room]
[Furnishings of the dining room]
[Table talk]
[A pleasant custom]
[Table manners]
[Suggestions for table etiquette]
[The table]
[Its appearance and appointments]
[The table an educator in the household]
[A well ordered table an incentive to good manners]
[Ostentation not necessary]
[Setting the table]
[The sub-cover]
[Napkins]
[The center piece]
[Arrangement of dishes]
["Dishing up"]
[Setting the table over night]
[Warming the dishes]
[The service of meals]
[A capital idea]
[Fruit as the first course at breakfast]
[To keep the food hot]
[A employed]
[General suggestions for waiters]
[Suggestions concerning dinner parties]
[Proper form of invitation]
[Arrangement and adornment of table]
[A pleasing custom]
[The menu card]
[Service for a company dinner]
[Etiquette of dinner parties]
[Table topics.]
[After Mealtime]
[Clearing the table]
[Washing the dishes]
[papier-maché tubs]
[Ammonia, uses of]
[Clean dishes not evolved from dirty dishwater]
[Washing all dishes of one kind together]
[Washing milk dishes]
[Uses of the dish mop]
[Cleaning of grain boilers and mush kettles]
[Washing of tin dishes]
[To clean iron ware]
[To wash wooden ware]
[Care of steel knives and forks]
[Draining the dishes]
[Dishcloths and towels]
[To make a dish mop]
[The care of glass and silver]
[To keep table cutlery from rusting]
[To wash trays and Japanned ware]
[Care of the table linen]
[To remove stains]
[To dry table linen]
[To iron table linen]
[Washing colored table linen]
[The garbage]
[Table topics.]
[A Year's Breakfasts and Dinners]
[A perplexing problem]
[Requisites for a well arranged menu]
[Suggestions for preparing bills of fare]
[Table of food analyses]
[Fifty-two weeks' breakfasts and dinners]
[Average cost]
[Analysis of various bills of fare]
[Table topics.]
[A Batch of Dinners]
[Holiday dinners]
[Holiday feasting]
[Holiday dinners opposed to temperance]
[Thanksgiving menus]
[Holiday menus]
[Picnic dinners]
[The lunch basket, provision for]
[Fruit sandwiches]
[Egg sandwiches]
[Recipes:]
[Picnic biscuit]
[Fig wafers]
[Suitable beverages]
[School lunches]
[Deficiency of food material in the ordinary school lunch]
[Why the after dinner session of school drags wearily]
[Simple lunches desirable]
[Suggestions for putting up the lunch]
[Creamy rice]
[Neatness and daintiness essential]
[The lunch basket]
[Sabbath dinners]
[A needed reform]
[Feasting on the Sabbath, deleterious results of]
[Simple meals for the Sabbath]
[A Sabbath bill of fare]
[Table topics.]
[Index]