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Better Meals for Less Money

By Marietta McPherson Greenough

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Table of Contents

BETTER MEALS FOR
LESS MONEY
- BY
- MARY GREEN
  - NEW YORK
    - HENRY HOLT AND COMPANY
    - 1917
- PREFACE
- CONTENTS
- CHAPTER I
  - GENERAL SUGGESTIONS FOR ECONOMY
    - PLANNING MEALS
    - MARKETING
    - MEAT
    - THE STOCK POT
    - FISH
    - GROCERIES
    - BUTTER AND OTHER SHORTENING
    - COOKING FATS—OILS
    - OLEOMARGARINE
    - MILK
    - CREAM
    - EGGS
    - CHEESE
    - FRESH VEGETABLES
    - DRIED VEGETABLES
    - MACARONI, NOODLES, RICE, CEREALS
    - LEFT-OVER VEGETABLES
    - CANNED VEGETABLES
    - SALADS
    - SALAD DRESSINGS
    - BREAD
    - CAKE
    - BAKING POWDER
    - FLAVORING EXTRACTS
    - COLORING
    - FRUITS
    - CANDIES
    - CONDIMENTS
    - CANDLE STUBS
    - GARNISHINGS
    - UTENSILS
    - FUEL
- SPECIAL NOTICE
- CHAPTER II
  - COMMON WAYS OF COOKING FOOD
- CHAPTER III
  - APPETIZERS AND RELISHES
    - 1.—COCKTAIL SAUCE
    - 2.—ASHEVILLE CANAPÉS
    - 3.—CLUB CANAPÉS
    - 4.—CRAB MEAT CANAPÉS
    - 5.—MOCK CRAB CANAPÉS
    - 6.—GLOUCESTER CANAPÉS
    - 7.—TUNA CANAPÉS
    - 8.—CELERY RELISH
    - 9.—CHEESE AND APPLE RINGS
    - 10.—SPANISH CHEESE
    - 11.—CANTALOUPE COCKTAIL
    - 12.—FRUIT COCKTAIL
    - 13.—WINTER CHILI SAUCE
    - 14.—PICCALILLI
    - 15.—TABLE SAUCE
    - 16.—TOMATO KETCHUP
    - 17.—SMALL CUCUMBER PICKLES (Gherkins)
    - 18.—PEPPER HASH
    - 19.—PICKLED NASTURTIUM SEEDS
- CHAPTER IV
  - BEVERAGES
    - 20.—COFFEE, EGG, AND MILK
    - 21.—GRAPE JUICE (Unfermented)
    - 22.—GRAPE EGGNOG
    - 23.—GINGER PUNCH
    - 24.—GINGER ALE PUNCH
    - 25.—MINT JULEP (Ginger Ale)
    - 26.—MINT LEMONADE
    - 27.—TEA
    - 28.—ICED TEA
    - 29.—FILTERED COFFEE
    - 30.—AFTER-DINNER COFFEE
    - 31.—CAFÉ AU LAIT
    - 32.—COCOA
    - 33.—CHOCOLATE
- CHAPTER V
  - SOUPS WITHOUT MEAT
    - 34.—ASPARAGUS SOUP
    - 35.—PURÉE OF BLACK BEANS
    - 36.—BAKED BEAN SOUP
    - 37.—PURÉE OF RED KIDNEY BEANS
    - 38.—DRIED LIMA BEAN SOUP
    - 39.—CAULIFLOWER SOUP
    - 40.—CREAM OF CELERY SOUP
    - 41.—CREAM OF CORN SOUP
    - 42.—CHEESE SOUP
    - 43.—FRUIT SOUP
    - 44.—OATMEAL SOUP
    - 45.—POTATO SOUP
    - 46.—CREAM OF PEA SOUP
    - 47.—PURÉE OF SPLIT PEAS
    - 48.—RICE AND TOMATO SOUP
    - 49.—TOMATO BISQUE
    - 50.—TOMATO BOUILLON
    - 51.—TOMATO AND OATMEAL SOUP
    - 52.—TOMATO AND PEANUT SOUP
    - 53.—WINSOR SOUP
    - 54.—VEGETABLE SOUP
- CHAPTER VI
  - SOUPS AND STEWS WITH MEAT OR FISH
    - 55.—CREAM OF CHICKEN SOUP
    - 56.—CHICKEN AND OKRA SOUP
    - 57.—CLAM BISQUE
    - 58.—CLAM BOUILLON
    - 59.—CLEAR SOUP
    - 60.—JULIENNE SOUP (Bouillon Cubes)
    - 61.—MOCK TURTLE SOUP
    - 62.—MUSHROOM SOUP
    - 63.—ONION SOUP
    - 64.—OYSTER STEW
    - 65.—OYSTER AND CELERY BOUILLON
    - 66.—SALMON BISQUE
    - 67.—SOUP STOCK
    - 68.—TOMATO TAPIOCA SOUP
    - 69.—TUNA FISH SOUP
    - 70.—BEEF STEW
    - 71.—IRISH STEW WITH DUMPLINGS
    - 72.—DUMPLINGS
    - 73.—LAMB BROTH WITH SPAGHETTI
    - 74.—SCOTCH BROTH
- CHAPTER VII
  - CHOWDERS
    - 75.—CLAM CHOWDER
    - 76.—CORN CHOWDER
    - 77.—CORN AND TOMATO CHOWDER
    - 78.—FISH CHOWDER
    - 79.—OYSTER CHOWDER
    - 80.—POTATO CHOWDER
    - 81.—SALMON CHOWDER
    - 82.—SALT FISH CHOWDER
    - 83.—VEGETABLE CHOWDER
- CHAPTER VIII
  - FISH[6]
    - 84.—BAKED COD STEAKS
    - 85.—BAKED STUFFED HADDOCK
    - 86.—BOILED HALIBUT
    - 87.—FRIED FILLETS OF FLOUNDER
    - 88.—FISH SAUTÉED WITH SALT PORK
    - 89.—BROILED OYSTERS
    - 90.—OYSTERS WITH BROWN SAUCE
    - 91.—CREAMED OYSTERS
    - 92.—CREAMED OYSTER PIE
    - 93.—OYSTERS AND MACARONI
    - 94.—OYSTER SHORTCAKE
    - 95.—PANNED OYSTERS
  - WARMED-OVER FISH
    - 96.—CREAMED FISH
    - 97.—FISH AND POTATO PIE
    - 98.—FISH TIMBALES
    - 99.—CREOLE SALMON
    - 100.—DUTCH SALMON
    - 101.—SALMON LOAF
    - 102.—SALMON AND PEAS SOUFFLÉ
    - 103.—FRIED SCALLOPS
    - 104.—LOUISIANA SHRIMPS AND RICE
  - SALT AND SMOKED FISH
    - 105.—FINNAN HADDIE BAKED IN MILK
    - 106.—BAKED HERRING
    - 107.—BAKED SALT MACKEREL (Spiced)
    - 108.—SALT FISH BAKED WITH CRACKERS
    - 109.—BROILED FINNAN HADDIE
    - 110.—BROILED SALT CODFISH
    - 111.—BROILED SMOKED HERRING
    - 112.—BROILED SMOKED SALMON
    - 113.—CREAMED CODFISH
    - 114.—FISH CAKES WITH PORK SCRAPS
    - 115.—FISH BALLS
    - 116.—FISH HASH
    - 117.—SALT CODFISH SOUFFLÉ
    - 118.—SPANISH CODFISH
- CHAPTER IX
  - MEATS[7]
    - 119.—PRESSED BEEF
    - 120.—PRESSED CORNED BEEF
    - 121.—ROAST BEEF
    - 122.—POT ROAST OF BEEF
    - 123.—SHIN OF BEEF WITH CREOLE SAUCE
    - 124.—STUFFED SHIN OF BEEF
    - 125.—TO BROIL STEAK
    - 126.—BROILED FLANK STEAK
    - 127.—STEAK COUNTRY STYLE
    - 128.—BROILED CHOPPED BEEF
    - 129.—HAMBURG MEAT CAKES
    - 130.—BEEF AND BACON CAKES
    - 131.—BEEF LOAF
    - 132.—CASSEROLE OF BEEF
    - 133.—CREAMED DRIED BEEF WITH CHEESE
    - 134.—AMERICAN CHOP SUEY
    - 135.—BROWN FRICASSEE OF LAMB
    - 136.—CASSEROLE OF LAMB
    - 137.—LAMB CHOPS
    - 138.—LAMB CUTLETS
    - 139.—ROLLED ROAST OF LAMB
    - 140.—BROWN FRICASSEE OF FOWL
    - 141.—ROAST FOWL
    - 142.—CHICKEN PIE
    - 143.—POTTED PIGEONS
    - 144.—COUNTRY CLUB RABBIT
    - 145.—CASSEROLE OF RABBIT AND OKRA
    - 146.—ROAST PORK
    - 147.—PORK CHOPS BAKED WITH POTATOES
    - 148.—SAUSAGE CAKES
    - 149.—SAUSAGE CAKES BAKED WITH APPLE
    - 150.—SAUSAGES WITH OYSTERS AND EGGS
    - 151.—BREAKFAST BACON
    - 152.—BROILED HAM
    - 153.—BAKED SLICED HAM
    - 154.—HAM LOAF
    - 155.—ROAST BREAST OF VEAL STUFFED
    - 156.—VEAL WITH VEGETABLES
    - 157.—VEAL LOAF (Baked)
    - 158.—VEAL LOAF (Boiled)
    - 159.—POTTED HEAD
    - 160.—BRAISED LIVER
    - 161.—BROWN FRICASSEE OF LIVER
    - 162.—CHICKEN LIVERS AND BACON
    - 163.—FRIED LAMB'S LIVER AND BACON
    - 164.—LAMBS' KIDNEYS IN BROWN SAUCE
    - 165.—DEVILLED KIDNEYS
    - 166.—SPANISH TRIPE
    - 167.—TRIPE FRIED IN BATTER
    - 168.—TRIPE FRIED IN CRUMBS
  - WARMED-OVER MEATS
    - 169.—SAVORY BEEF
    - 170.—SCALLOPED CORNED BEEF
    - 171.—BAKED HAM AND POTATO
    - 172.—HAM MOUSSE
    - 173.—CORNED BEEF HASH WITH BEETS
    - 174.—SAVORY HASH (Baked)
    - 175.—SOUTHERN HASH
    - 176.—LIVER PATTIES
    - 177.—MEAT AND TOMATO PIE
    - 178.—MEAT SOUFFLÉ
    - 179.—MEAT SHORTCAKE
- CHAPTER X
  - SAUCES AND STUFFINGS FOR FISH AND MEATS
    - 180.—ANCHOVY SAUCE
    - 181.—BANANA SAUCE
    - 182.—BECHAMEL SAUCE
    - 183.—BLACK BUTTER
    - 184.—BREAD SAUCE
    - 185.—BROWN SAUCE
    - 186.—CAPER SAUCE
    - 187.—CELERY SAUCE
    - 188.—CHEESE SAUCE
    - 189.—CHEESE SAUCE WITH CHIVES
    - 190.—CIDER SAUCE
    - 191.—CREOLE SAUCE
    - 192.—CROQUETTE SAUCE
    - 193.—CUCUMBER SAUCE
    - 194.—DRAWN BUTTER
    - 195.—EGG SAUCE
    - 196.—HOLLANDAISE SAUCE
    - 197.—HORSERADISH SAUCE
    - 198.—MINT SAUCE
    - 199.—MUSHROOM SAUCE
    - 200.—MUSTARD PICKLE SAUCE
    - 201.—ORANGE MINT SAUCE
    - 202.—SAUCE TARTARE
    - 203.—TOMATO SAUCE
    - 204.—SAUCE FOR ROAST PORK OR GOOSE
    - 205.—SHARP SAUCE
    - 206.—SOUBISE SAUCE
    - 207.—WHITE SAUCE
    - 208.—BREAD STUFFING
    - 209.—CRUST STUFFING
    - 210.—FISH STUFFING (Bread)
    - 211.—PEANUT STUFFING
- CHAPTER XI
  - EGGS
    - 212.—BOILED EGGS
    - 213.—CREAMY EGGS ON TOAST
    - 214.—CREOLE EGGS
    - 215.—EGGS WITH CHEESE AND SPAGHETTI
    - 216.—EGGS WITH HAM AND TOMATO
    - 217.—BREAD OMELET
    - 218.—CREAMY OMELET
    - 219.—FRENCH OMELET
    - 220.—FRENCH CHEESE OMELET
    - 221.—HAM OMELET
    - 222.—LIGHT OMELET
    - 223.—SALMON OMELET
    - 224.—SCALLOPED EGGS WITH CHEESE
    - 225.—SCRAMBLED EGGS WITH SAUSAGES
    - 226.—SCRAMBLED EGGS WITH TOMATO
    - 227.—SHIRRED EGGS
    - 228.—SHIRRED EGGS WITH HAM
    - 229.—SOUFFLÉED EGG WITH HAM TOAST
    - 230.—SHIRRED EGGS WITH POTATO AND HAM
- CHAPTER XII
  - CHEESE AND NUTS
    - 231.—CHEESE CROUSTADES
    - 232.—CHEESE CUSTARD
    - 233.—CHEESE FONDUE
    - 234.—COTTAGE CHEESE
    - 235.—CRACKERS AND CHEESE BAKED IN MILK
    - 236.—CHEESE PASTE
    - 237.—BAKED RICE WITH CHEESE
    - 238.—SCALLOPED TOAST AND CHEESE
    - 239.—TOMATO RAREBIT
    - 240.—WELSH RAREBIT
    - 241.—SALTED ALMONDS
    - 242.—PEANUT BUTTER
    - 243.—TO SHELL CHESTNUTS
    - 244.—BAKED CHESTNUTS
    - 245—CELERY, NUT, AND POTATO LOAF
    - 246.—NUT LOAF
- CHAPTER XIII
  - VEGETABLES[8]
    - 247.—BOSTON BAKED BEANS
    - 248.—THICK PURÉE OF BLACK BEANS
    - 249.—LIMA BEAN LOAF
    - 250.—BAKED CABBAGE
    - 251.—CABBAGE COOKED IN MILK
    - 252.—BRAISED CELERY
    - 253.—CREAMED CELERY ROOT (Celeriac) WITH CHEESE
    - 254.—SOUTHERN CORN PUDDING
    - 255.—CUCUMBERS SAUTÉED
    - 256.—CARROTS SAUTÉED
    - 257.—CARROTS VINAIGRETTE
    - 258.—BAKED EGG PLANT
    - 259.—FRIED EGG PLANT
    - 260.—EGG PLANT JULIENNE
    - 261.—CREAMED LEEKS
    - 262.—ONIONS IN POTATO NESTS
    - 263.—GREEN PEAS (Canned)
    - 264.—PEAS AND LETTUCE
    - 265.—STUFFED GREEN PEPPERS
    - 266.—BOILED POTATOES
    - 267.—BAKED POTATOES
    - 268.—CREAMED POTATOES
    - 269.—POTATO CROUTONS
    - 270.—FRENCH FRIED POTATOES
    - 271.—HASHED BROWN POTATOES
    - 272.—LYONNAISE POTATOES
    - 273.—PAN-ROASTED POTATOES (Franconia)
    - 274.—SCALLOPED POTATOES WITH CHEESE
    - 275.—SCALLOPED POTATOES WITH PEPPERS AND CHEESE
    - 276.—STUFFED POTATOES WITH CHEESE AND BACON
    - 277.—STUFFED POTATOES WITH NUTS AND CHEESE
    - 278.—FRENCH FRIED SWEET POTATOES
    - 279.—GLAZED SWEET POTATOES
    - 280.—SWEET POTATO CUSTARD
    - 281.—STUFFED SWEET POTATOES
    - 282.—CREAMED SALSIFY (Oyster Plant)
    - 283.—SPINACH
    - 284.—BAKED WINTER SQUASH
    - 285.—PLYMOUTH SUCCOTASH
    - 286.—BAKED TOMATOES
    - 287.—TOMATO CUSTARD
    - 288.—FRIED GREEN TOMATOES
    - 289.—STEWED TOMATOES
    - 290.—STUFFED TOMATOES
    - 291.—CREAMED WHITE TURNIPS
    - 292.—VEGETABLE HASH
- CHAPTER XIV
  - CEREALS, MACARONI, AND RICE
    - 293.—CORN MEAL MUSH
    - 294.—STEAMED HOMINY
    - 295.—SCALLOPED MACARONI AND CHEESE
    - 296.—NOODLE PASTE
    - 297.—NOODLE BALLS (for Soup)
    - 298.—SCOTCH OATMEAL
    - 299.—POLENTA WITH CHEESE
    - 300.—POLENTA WITH DATES
    - 301.—FRENCH FRIED POLENTA
    - 302.—SPANISH POLENTA
    - 303.—BAKED RICE AND HAM
    - 304.—BOILED RICE
    - 305.—RICE AND COCONUT LOAF
    - 306.—RISOTTO
    - 307.—STEAMED SAMP
    - 308.—CORN MEAL AND BEEF SCRAPPLE
    - 309.—WHEAT AND SAUSAGE SCRAPPLE
    - 310.—BAKED SPAGHETTI AND HAM
    - 311.—CREOLE SPAGHETTI
    - 312.—ITALIAN SPAGHETTI
- CHAPTER XV
  - CROQUETTES AND FRITTERS[9]
    - 313.—TO CLARIFY FAT
    - 314.—TO TRY OUT FAT
    - 315.—CRUMBS FOR FRIED FOOD
    - 316.—EGG FOR DIPPING FRIED FOOD
    - 317.—CHEESE BALLS
    - 318.—CHEESE CROQUETTES
    - 319.—FISH CROQUETTES
    - 320.—MEAT CROQUETTES
    - 321.—POTATO AND BEAN CROQUETTES
    - 322.—RICE CROQUETTES
    - 323.—RICE AND RAISIN CROQUETTES
    - 324.—SALMON AND POTATO CROQUETTES
    - 325.—SLICED APPLE FRITTERS
    - 326.—BANANA FRITTERS
    - 327.—CORN FRITTERS
    - 328.—CRANBERRY FRITTERS
    - 329.—RICE AND CURRANT FRITTERS
    - 330.—SALMON FRITTERS
    - 331.—DOUGHNUTS
    - 332.—SMALL TEA DOUGHNUTS
    - 333.—FRIED JAM CAKES
- CHAPTER XVI
  - SALADS AND SALAD DRESSINGS
    - 334.—COOKED SALAD DRESSING
    - 335.—COOKED SALAD DRESSING (Evaporated Milk)
    - 336.—CURRANT JELLY DRESSING
    - 337.—DEVILLED HAM DRESSING
    - 338.—FRENCH DRESSING
    - 339.—MAYONNAISE DRESSING
    - 340.—POTATO MAYONNAISE
    - 341.—RUSSIAN DRESSING
    - 342.—SOUR CREAM DRESSING
    - 343.—QUICK MAYONNAISE
    - 344.—UNCOOKED SALAD DRESSING (Condensed Milk)
    - 345.—CHICKEN SALAD
    - 346.—CORONADO SALAD
    - 347.—MEAT AND POTATO SALAD
    - 348.—SALMON SALAD
    - 349.—SHRIMP SALAD
    - 350.—TUNA FISH SALAD
    - 351.—BAKED BEAN SALAD
    - 352.—BERMUDA ONION SALAD
    - 353.—CABBAGE AND BEET SALAD
    - 354.—CABBAGE AND CRANBERRY SALAD
    - 355.—CELERY ROOT SALAD
    - 356.—DUTCH POTATO SALAD
    - 357.—LEEK SALAD
    - 358.—PEPPER AND CABBAGE SALAD
    - 359.—POTATO SALAD
    - 360.—SWEET POTATO SALAD
    - 361.—SAMOSET SALAD
    - 362.—SPANISH SALAD
    - 363.—SPANISH ONION AND TOMATO SALAD
    - 364.—TOMATO JELLY SALAD
    - 365.—VEGETABLE SALAD (Cooked)
    - 366.—APPLE AND MINT SALAD
    - 367.—BANANA AND APPLE SALAD
    - 368.—BANANA AND PEANUT SALAD
    - 369.—BELLEVUE SALAD
    - 370.—CREAM CHEESE SALAD
    - 371.—FROZEN CREAM CHEESE
    - 372.—JELLIED WALDORF SALAD
    - 373.—ORANGE AND CRESS SALAD
    - 374.—PEAR SALAD
    - 375.—PINEAPPLE, CHEESE, AND DATE SALAD
    - 376.—PINEAPPLE AND COTTAGE CHEESE SALAD
- CHAPTER XVII
  - YEAST BREADS, MUFFINS, AND ROLLS
    - 377.—WHITE BREAD
    - 378.—BRAN BREAD (Yeast)
    - 379.—ENTIRE WHEAT BREAD
    - 380.—DATE BREAD (Not Kneaded)
    - 381.—FRIED BREAD
    - 382.—GRAHAM AND CORN BREAD
    - 383.—IRISH BREAD
    - 384.—OATMEAL BREAD
    - 385.—RYE BREAD
    - 386.—SHREDDED WHEAT BREAD
    - 387.—BUNS
    - 388.—CRESCENTS
    - 389.—PARKER HOUSE ROLLS
    - 390.—SHAMROCK ROLLS
    - 391.—SWEDISH COFFEE ROLLS
    - 392.—RAISED MUFFINS
    - 393.—RAISED CORN MUFFINS
    - 394.—RAISED DATE MUFFINS
    - 395.—RAISED OATMEAL MUFFINS (Uncooked Oats)
    - 396.—RAISED ROULETTES
- CHAPTER XVIII
  - BAKING POWDER BREADS, MUFFINS, AND BISCUIT[10]
    - 397.—BAKING POWDER
    - 398.—BARLEY BREAD
    - 399.—BRAN BREAD
    - 400.—DATE BREAD
    - 401.—DARK NUT BREAD
    - 402.—QUICK RAISIN BREAD
    - 403.—BREAD CRUMB BROWN BREAD
    - 404.—STEAMED INDIAN DATE BREAD
    - 405.—CORN BREAD (without Eggs)
    - 406.—COUNTRY CORN BREAD
    - 407.—CORN MUFFINS
    - 408.—CORN AND RICE MUFFINS
    - 409.—CUSTARD CORN CAKE
    - 410.—MOLASSES CORN BREAD
    - 411.—RHODE ISLAND CORN CAKE
    - 412.—BLUEBERRY MUFFINS
    - 413.—BRAN MUFFINS
    - 414.—CAMBRIDGE MUFFINS
    - 415.—CHEESE MUFFINS
    - 416.—CRANBERRY MUFFINS
    - 417.—CRUMB MUFFINS
    - 418.—DATE MUFFINS
    - 419.—PLAIN MUFFINS
    - 420.—RYE MUFFINS
    - 421.—SOUR MILK MUFFINS
    - 422.—BUTTERMILK MUFFINS
    - 423.—SALLY LUNN
    - 424.—BAKING POWDER BISCUIT
    - 425.—CORN MEAL ROLLS
    - 426.—BACON SANDWICH ROLLS
    - 427.—DATE ROLLS
    - 428.—QUICK COFFEE CAKE
    - 429.—QUICK DROP BISCUIT
    - 430.—ENTIRE WHEAT BISCUIT
    - 431.—FRUIT TEA BISCUIT
    - 432.—GRAHAM BISCUIT
    - 433.—JAM ROLLS
    - 434.—POTATO SCONES
    - 435.—SCOTCH SCONES
  - WITHOUT BAKING POWDER OR YEAST
    - 436.—POPOVERS
    - 437.—ENTIRE WHEAT POPOVERS
    - 438.—GRAHAM POPOVERS
    - 439.—BREAKFAST PUFFS
    - 440.—MARYLAND BEATEN BISCUIT
- CHAPTER XIX
  - SHORTCAKES AND ROULETTES
    - 441.—SHORTCAKE
    - 442.—APPLE AND CRANBERRY SHORTCAKE
    - 443.—BANANA SHORTCAKE
    - 444.—DATE AND APPLE SHORTCAKE
    - 445.—PRUNE AND APPLE SHORTCAKE
    - 446.—STRAWBERRY SHORTCAKE
    - 447.—ROULETTES
- CHAPTER XX
  - SANDWICHES AND TOASTS
    - 448.—BAKED BEAN AND LETTUCE SANDWICHES
    - 449.—CELERY AND EGG
    - 450.—CHEESE AND NUT SANDWICHES
    - 451.—CHEESE CLUB SANDWICHES
    - 452.—CHICKEN SANDWICHES (Open)
    - 453.—GIBLET SANDWICHES
    - 454.—HAM AND CHEESE SANDWICH (Hot)
    - 455.—MARSHMALLOW SANDWICHES
    - 456.—MOCK CRAB SANDWICHES
    - 457.—PEANUT SANDWICH FILLING
    - 458.—RAISIN BREAD AND CHEESE SANDWICHES
    - 459.—MUSTARD BUTTER
    - 460.—BREWIS
    - 461.—BROWN BREAD TOAST WITH CHEESE AND BACON
    - 462.—CELERY TOAST
    - 463.—CREAM TOAST
    - 464.—SAUCE FOR CREAM TOAST
    - 465.—CHEESE TOAST
    - 466.—CINNAMON TOAST
    - 467.—FRENCH TOAST
    - 468.—GOLDENROD HAM TOAST
    - 469.—SUNDAY TOAST
    - 470.—TOMATO CREAM TOAST WITH EGG
    - 471.—TO FRESHEN STALE LOAF BREAD, ROLLS, MUFFINS, OR DOUGHNUTS
    - 472.—BUTTERED CRUMBS
    - 473.—CROUSTADES
    - 474.—CROUTONS
    - 475.—CRISP STICKS
- CHAPTER XXI
  - GRIDDLE CAKES, WAFFLES, AND SIRUPS
    - 476.—PLAIN GRIDDLE CAKES
    - 477.—SOUR MILK GRIDDLE CAKES
    - 478.—CORN MEAL GRIDDLE CAKES
    - 479.—DRIED CRUMB GRIDDLE CAKES
    - 480.—RICE GRIDDLE CAKES
    - 481.—RAISED BUCKWHEAT CAKES
    - 482.—WAFFLES
    - 483.—CORN MEAL WAFFLES
    - 484.—OATMEAL WAFFLES
    - 485.—RICE WAFFLES
    - 486.—BROWN SUGAR SIRUP
    - 487.—CIDER SIRUP
    - 488.—LEMON SIRUP
    - 489.—ORANGE SIRUP
- CHAPTER XXII
  - CAKES AND COOKIES[11]
    - 490.—APPLE SAUCE CAKE (without Butter, Eggs, or Milk)
    - 491.—CANADA WAR CAKE (without Butter, Eggs, or Milk)
    - 492.—DATE CAKE
    - 493.—FUDGE CAKE
    - 494.—OLD-FASHIONED PORK CAKE
    - 495.—ONE-EGG CAKE
    - 496.—ORANGE CAKE
    - 497.—PLAIN CAKE
    - 498.—SPICE CAKE (without Eggs)
    - 499.—WHITE CAKE
    - 500.—SPONGE CAKE (Hot Water)
    - 501.—VELVET SPONGE CAKE
    - 502.—CREAM PIE
    - 503.—CAKE FOR JELLY ROLL OR CHARLOTTE RUSSE
    - 504.—CHOCOLATE MARSHMALLOW ROLL
    - 505.—HOT WATER GINGERBREAD (without Egg)
    - 506.—HOT WATER GINGERBREAD (with Egg)
    - 507.—SOUR MILK GINGERBREAD
    - 508.—GINGER APPLE CAKE
    - 509.—GINGER GEMS
    - 510.—BRAN DROP COOKIES
    - 511.—CHEESE DROPS
    - 512.—CHEESE WAFERS
    - 513.—CHOCOLATE COOKIES
    - 514.—GINGER WAFERS
    - 515.—MARSHMALLOW WAFERS
    - 516.—MOLASSES BROWNIES
    - 517.—OATMEAL MACAROONS
    - 518.—PEANUT MACAROONS
    - 519.—RAISIN DROP COOKIES
    - 520.—WALNUT WAFERS
- CHAPTER XXIII
  - ICINGS AND FILLINGS
    - 521.—BOILED ICING[12]
    - 522.—CARAMEL ICING
    - 523.—CHOCOLATE ICING
    - 524.—COCOA ICING
    - 525.—COFFEE ICING
    - 526.—CREAM ICING
    - 527.—ORANGE ICING
    - 528.—QUICK ICING
    - 529.—APPLE FILLING
    - 530.—COFFEE CREAM FILLING
    - 531.—CREAM FILLING
    - 532.—DATE AND FIG FILLING
    - 533.—FUDGE FILLING
    - 534.—MARSHMALLOW FILLING
    - 535.—MOCHA FILLING
    - 536.—ORANGE FILLING
    - 537.—PRUNE FILLING
- CHAPTER XXIV
  - HOT DESSERTS
    - 538.—APPLE ROULETTES
    - 539.—DUTCH APPLE CAKE
    - 540.—STEAMED APPLE PUDDING
    - 541.—BANANA TOAST
    - 542.—BLACKBERRY PUDDING
    - 543.—BLUEBERRY PUDDING
    - 544.—BROWN BETTY
    - 545.—BAKED CRANBERRY PUDDING
    - 546.—BAKED INDIAN PUDDING
    - 547.—CARAMEL TOAST PUDDING
    - 548.—STEAMED CHOCOLATE PUDDING
    - 549.—COTTAGE PUDDING
    - 550.—STEAMED FIG PUDDING
    - 551.—STEAMED FRUIT PUDDING
    - 552.—MOCK INDIAN PUDDING
    - 553.—INDIAN TAPIOCA PUDDING
    - 554.—PEACH DUMPLINGS
    - 555.—BAKED RICE CUSTARD
    - 556.—BAKED RICE PUDDING
    - 557.—MULLED RICE
- CHAPTER XXV
  - COLD DESSERTS
    - 558.—BANANA ROYAL
    - 559.—BANANA WHIP
    - 560.—BANANA AND GRAPE JUICE JELLY
    - 561.—BLACKBERRY MOLD
    - 562.—CHARLOTTE RUSSE FILLING
    - 563.—CHOCOLATE BLANCMANGE
    - 564.—COCONUT AND ORANGE JELLY
    - 565.—COFFEE CARAMEL CUSTARDS
    - 566.—COFFEE JUNKET
    - 567.—CRANBERRY WHIP
    - 568.—SOFT CUSTARD
    - 569.—COFFEE AND RICE JELLY
    - 570.—FRUIT CREAM
    - 571.—SPICED FRUIT JELLY
    - 572.—FRUIT WHIP (Uncooked)
    - 573.—PINEAPPLE PUDDING
    - 574.—PRUNE WHIP
    - 575.—PRUNE AND WHEAT MOLD
    - 576.—JELLIED PRUNES AND CRANBERRIES
    - 577.—RICE MOLD
    - 578.—SEA MOSS BLANCMANGE
- CHAPTER XXVI
  - FROZEN DESSERTS
    - 579.—TO FREEZE ICES
    - 580.—FROZEN CUSTARD
    - 581.—CHOCOLATE ICE CREAM
    - 582.—COCOA ICE CREAM
    - 583.—COFFEE ICE CREAM
    - 584.—MINT ICE CREAM
    - 585.—ORANGE VELVET CREAM
    - 586.—PHILADELPHIA ICE CREAM
    - 587.—PRUNE ICE CREAM
    - 588.—STRAWBERRY ICE CREAM
    - 589.—VANILLA ICE CREAM
    - 590.—CANTON GINGER SHERBET
    - 591.—CIDER FRAPPÉ
    - 592.—CRANBERRY AND RAISIN SHERBET
    - 593.—FRUIT SHERBET
    - 594.—GRAPE BOMBE
    - 595.—GRAPE SHERBET
    - 596.—JELLY SHERBET
    - 597.—PINEAPPLE SHERBET
    - 598.—SOMERSET SHERBET
    - 599.—STRAWBERRY SHERBET
    - 600.—FROZEN WATERMELON
- CHAPTER XXVII
  - SAUCES FOR DESSERTS
    - 601.—CARAMEL SAUCE
    - 602.—CHOCOLATE SAUCE (Hot)
    - 603.—CHOCOLATE MARSHMALLOW SAUCE
    - 604.—CINNAMON SAUCE
    - 605.—COFFEE SAUCE (Evaporated Milk)
    - 606.—CRANBERRY SAUCE (Pudding)
    - 607.—CUSTARD SAUCE
    - 608.—CURRANT JELLY SAUCE (Pudding)
    - 609.—DATE SAUCE
    - 610.—FRUIT SAUCE
    - 611.—GINGER SAUCE
    - 612.—HARD SAUCE
    - 613.—LEMON SAUCE
    - 614.—MARSHMALLOW SAUCE
    - 615.—MOCHA SAUCE
    - 616.—ORANGE MARMALADE SAUCE
    - 617.—SOFT SAUCE
    - 618.—STRAWBERRY SAUCE
- CHAPTER XXVIII
  - PASTRIES
    - 619.—PLAIN PASTE
    - 620.—RICH PASTE
    - 621.—PATTY SHELLS
    - 622.—PIE SHELL
    - 623.—TART SHELLS
    - 624.—MINCE MEAT
    - 625.—MOCK MINCE MEAT (Uncooked)
    - 626.—GREEN TOMATO MINCE MEAT
    - 627.—MERINGUE FOR TARTS AND PIES
    - 628.—ONE-EGG MERINGUE
    - 629.—SLICED APPLE PIE
    - 630.—BLUEBERRY PIE
    - 631.—CHERRY PIE
    - 632.—MOCK CHERRY PIE
    - 633.—CRANBERRY PIE
    - 634.—OPEN CRANBERRY PIE
    - 635.—CUSTARD PIE (Cake Crumbs)
    - 636.—GOOSEBERRY PIE
    - 637.—LEMON PIE
    - 638.—MARLBOROUGH PIE
    - 639.—MINCE PIE
    - 640.—ORANGE PIE
    - 641.—PINEAPPLE PIE
    - 642.—PRUNE PIE
    - 643.—PUMPKIN PIE
    - 644.—RAISIN PIE
    - 645.—RHUBARB PIE
    - 646.—SQUASH PIE
    - 647.—BANBURY TARTS
    - 648.—GOOSEBERRY PATTIES
    - 649.—PRUNE AND APPLE TART FILLING
    - 650.—PRUNE PATTIES
    - 651.—INDIVIDUAL RASPBERRY PIE
    - 652.—RHUBARB MERINGUE PATTIES
    - 653.—SQUASH PATTIES (without Eggs)
    - 654.—CHEESE STRAWS
    - 655.—CHEESE STRAWS (Left-over Paste)
    - 656.—CHEESE WAFERS
    - 657.—CINNAMON HEARTS
- CHAPTER XXIX
  - FRUITS, COOKED AND UNCOOKED[13]
    - 658.—TO COOK DRIED FRUIT
    - 659.—BAKED APPLES WITH DATES
    - 660.—GRAPE AND APPLE JELLY
    - 661.—SPICED APPLE JELLY
    - 662.—GRAPE JUICE AND APPLE SAUCE
    - 663.—DARK RED APPLE SAUCE
    - 664.—BAKED BANANAS
    - 665.—BANANAS WITH FIGS AND NUTS
    - 666.—MOCK BAR-LE-DUC CURRANTS
    - 667.—RED CURRANT CONSERVE
    - 668.—CRANBERRY CONSERVE
    - 669.—SPICED CRANBERRIES
    - 670.—PRESERVED CRANBERRIES
    - 671.—CRANBERRY SAUCE
    - 672.—FIG PASTE (Laxative)
    - 673.—CANDIED GRAPE FRUIT PEEL
    - 674.—BAKED PEARS
    - 675.—PEAR AND GINGER MARMALADE
    - 676.—SPICED PRUNES
    - 677.—QUINCE HONEY
    - 678.—BAKED RHUBARB AND BANANAS
    - 679.—RHUBARB AND ORANGE MARMALADE
    - 680.—RHUBARB AND FIG MARMALADE
    - 681.—THREE-IN-ONE MARMALADE
    - 682.—RED TOMATO JAM
    - 683.—SWEET PICKLED WATERMELON RIND
- CHAPTER XXX
  - CANDIES
    - 684.—PLAIN FONDANT
    - 685.—COFFEE FONDANT
    - 686.—BONBON CENTERS
    - 687.—FONDANT BONBONS
    - 688.—CHOCOLATE BONBONS
    - 689.—FONDANT MINTS
    - 690.—QUICK FONDANT
    - 691.—QUICK MINTS
    - 692.—AFTER-DINNER MINTS
    - 693.—APRICOT PASTE
    - 694.—MINT PASTE
    - 695.—TURKISH DELIGHT
    - 696.—FRUIT WAFERS
    - 697.—SPICED RAISINS
    - 698.—STUFFED DATES
    - 699.—STUFFED PRUNES
    - 700.—MARRONS GLACÉS
    - 701.—NUTS AND FRUITS GLACÉ
- APPENDIX
  - A.—TABLE OF WEIGHTS AND MEASURES
- B.—TIME TABLE FOR COOKING
  - BAKING
  - BOILING
  - BROILING
  - FRYING
- C.—TEMPERATURE TABLE
- D.—TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD.
- E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE.
- F.—NORMAL WEIGHTS FOR MEN AND WOMEN[27]
  - WHAT MEN SHOULD WEIGH
  - WHAT WOMEN SHOULD WEIGH
- G.—LIST OF GOVERNMENT PUBLICATIONS ON FOODS AND COOKING[28]
- INDEX
  - FOOTNOTES:

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