Better Meals for Less Money
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Better Meals for Less Money

By Marietta McPherson Greenough
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Book Description
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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