A Friend in the Kitchen / Or What to Cook and How to Cook It. Sixteenth Edition
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A FRIEND IN THE KITCHEN
Preface
IMPORTANCE OF GOOD COOKING
Soups
BEAN SOUP
POTATO SOUP
GREEN PEA SOUP
SPLIT PEA SOUP
SPLIT PEA AND VERMICELLI SOUP
TOMATO SOUP
CREAM OF TOMATO SOUP
LENTIL SOUP
LENTIL AND TOMATO SOUP
TOMATO AND MACARONI SOUP
RICE SOUP
SAGO PEA SOUP
SAGO FRUIT SOUP (SUMMER)
VEGETABLE SOUP (SUMMER)
VEGETABLE SOUP (WINTER)
VEGETABLE SOUP STOCK
BARLEY SOUP
NOODLE SOUP
ASPARAGUS SOUP
FOUNDATION FOR CREAM OF VEGETABLE SOUPS
CROUTONS FOR SOUP
BROWNED FLOUR FOR SOUPS
SEASONING FOR SOUPS
HERBS FOR SOUPS
Cereals
OATMEAL MUSH
ROLLED OATS
ROLLED OATS AND SAGO MUSH
GRAHAM MUSH
GRAHAM MUSH WITH DATES
BOILED RICE
CREAM OF WHEAT
CORN-MEAL MUSH, NO. 1
CORN-MEAL MUSH, NO. 2
CORN-MEAL SQUARES
BARLEY MUSH
BOILED WHEAT
GLUTEN MUSH
HOMINY
CRACKED WHEAT
GRANULATED WHEAT
CORN-MEAL CUTLETS
BROWNED RICE
BAKED MUSH
Toasts
ZWIEBACK, OR DRY TOAST
MILK TOAST
TOAST WITH CREAM SAUCE
ASPARAGUS TOAST
BERRY TOAST
EGG TOAST
BANANA TOAST
FRUIT TOAST
CREAM TOAST
BUTTER TOAST
CRUSHED TOAST
TOMATO TOAST
BEAN PASTE
BREADS
WHITE BREAD
MOTHER’S BREAD
GRAHAM BREAD, NO. 1
GRAHAM BREAD, NO. 2
GRAHAM FRUIT BREAD
WHOLE WHEAT BREAD
BOSTON BROWN BREAD
PARKER HOUSE ROLLS
CORN-MEAL BREAD
SALT-RISING BREAD
RAISED BISCUITS
GEMS General Directions
GRAHAM GEMS, NO. 1
GRAHAM GEMS, NO. 2
OATMEAL GEMS
CORN-MEAL GEMS
GRANULATED WHEAT GEMS
RICE CAKES
BREAKFAST ROLLS
STICKS
FRENCH ROLLS
TO GLAZE ROLLS
MARYLAND OR BEATEN BISCUIT
WHOLE WHEAT CRISPS
GRAHAM WAFERS
FRUIT BISCUIT
CRESCENTS
RUSKS
PLAIN BUNS
FRUIT BUNS
RICE WAFFLES
PUFFS
FRUIT LOAF, NO. 1
FRUIT LOAF, NO. 2
COFFEE CAKES
FLANNEL CAKES
CORN-MEAL BATTER CAKES
BUCKWHEAT PANCAKES
LENTIL FRITTERS
CORN FRITTERS
USES FOR STALE BREAD
POTATO YEAST
HOP YEAST
Fruits
BAKED APPLES, NO. 1
BAKED APPLES, NO. 2
STEWED APPLES
BAKED SWEET APPLES
APPLE SCALLOP
BOILED APPLES
BAKED PEARS
STEWED PEARS
BAKED QUINCES
BAKED PEACHES, NO. 1
BAKED PEACHES, NO. 2
STEWED PEACHES
STEWED PRUNES
STEWED FRUITS
PINEAPPLE
FRUIT MOLD
BANANAS WITH WHIPPED CREAM
APPLE BUTTER
LEMON SIRUP
LEMON HONEY
PLUM MARMALADE
GRAPE MARMALADE
TO MAKE FRUIT JELLY
APPLE JELLY
CURRANT JELLY
QUINCE JELLY
CRANBERRY JELLY
HOW TO CAN FRUIT General Remarks
Selecting Cans
Process
Utensils for Canning Fruit
ANOTHER METHOD
CANNED BEANS AND PEAS
CANNED SWEET CORN
CANNED PEACHES
CANNED BERRIES
CANNED QUINCES
CANNED TOMATOES
GRAPE JUICE
Vegetables
BOILED POTATOES (without skins)
BOILED POTATOES (with skins)
BAKED POTATOES
MASHED POTATOES
STEAMED SLICED POTATOES
WARMED-UP POTATOES
POTATO PUFF
LYONNAISE POTATOES
NEW POTATOES
POTATOES WITH CREAM
BAKED SWEET POTATOES
BOILED SWEET POTATOES
BROWNED SWEET POTATOES
ROASTED SWEET POTATOES
YAMS
STEWED TOMATOES
BAKED TOMATOES
TOMATOES AND MACARONI
SCALLOPED TOMATOES
BOILED BEANS
BOILED BEANS WITH RICE
BAKED BEANS
BAKED GREEN BEANS AND CORN
MASHED BEANS
STRING BEANS
SPLIT PEAS
GREEN PEAS
LENTILS
BAKED RICE
PLAIN BOILED RICE
SPAGHETTI WITH TOMATO SAUCE
STEWED CAULIFLOWER
CAULIFLOWER WITH TOMATO SAUCE
STEWED CABBAGE
BOILED CABBAGE
BOILED CELERY
STEWED ASPARAGUS
BOILED CARROTS
BOILED PARSNIPS
BAKED PARSNIPS
STEWED TURNIPS
SLICED CUCUMBERS
BOILED ONIONS
BAKED SQUASH
STEWED SQUASH
SUCCOTASH
BOILED SWEET CORN
STEWED SWEET CORN
BAKED BEETS
BOILED BEETS
BEET GREENS
SPINACH
CELERY
Salads and Salad Dressings
TOMATO SALAD, NO. 1
TOMATO SALAD, NO. 2
CABBAGE SALAD, NO. 1
CABBAGE SALAD, NO. 2
CABBAGE AND TOMATO SALAD
LETTUCE SALAD, NO. 1
LETTUCE SALAD, NO. 2
POTATO SALAD
VEGETABLE SALAD
FRUIT SALAD
BANANA SALAD
NUT AND CELERY SALAD
FRENCH DRESSING
MAYONNAISE DRESSING
Substitutes for Meats
VEGETABLE AND LENTIL STEW
VEGETABLE HASH
POTATO ROLLS
BREAD STEAK
FORCEMEAT FRITTERS
“PRAIRIE” FISH
BOILED MACARONI
PEANUT SAUSAGE
PEAS PUREE
STEWED SALSIFY, OR VEGETABLE OYSTERS
LENTIL RISSOLES
Eggs
BOILED EGGS
POACHED EGGS
SCRAMBLED EGGS
STEAMED EGGS
SCALLOPED EGGS
BAKED EGGS
EGG SANDWICHES
EGGS AND TOMATO SAUCE
EGGS ON TOAST
Omelets
PLAIN OMELET
FRUIT OMELET
BREAD OMELET
MACARONI OMELET
Puddings
SAGO PUDDING
TAPIOCA PUDDING
RICE PUDDING
CORNSTARCH PUDDING
BREAD PUDDING, NO. 1
BREAD PUDDING, NO. 2
COLD PEACH PUDDING
PRUNE WHIP
FIG PUDDING
RICE LEMON PUDDING
RICE APPLE PUDDING
CRACKER PUDDING
ALMOND RICE PUDDING
CORNSTARCH BLANC-MANGE
APPLE BATTER PUDDING
APPLE TRIFLE
APPLES WITH TAPIOCA
FRUIT TAPIOCA
PEACHES AND RICE
RICE WITH RAISINS
RICE WITH FIGS
APPLE RICE
APPLES WITH RAISINS
COCOANUT PUDDING
CHERRY PUDDING
MINUTE PUDDING
ARROWROOT BLANC-MANGE
RICE SNOW WITH JELLY
Custards & Creams
CREAM MOLD
BOILED CUSTARD
FLOATING ISLAND
APPLE FLOAT
BANANA CUSTARD
ORANGE CUSTARD
PINEAPPLE CUSTARD
TAPIOCA CREAM
RICE CUSTARD
SAUCES
SAUCES FOR VEGETABLES
TOMATO SAUCE
CREAM SAUCE
LENTIL SAUCE
BROWN SAUCE, NO. 1
BROWN SAUCE, NO. 2
PARSLEY SAUCE
EGG AND MILK SAUCE
BREAD SAUCE
MINT SAUCE
SAUCES FOR DESSERTS
ARROWROOT SAUCE
BOILED CUSTARD SAUCE
CHOCOLATE SAUCE
ORANGE SAUCE
LEMON SAUCE
FRUIT SAUCE
STRAWBERRY SAUCE
WHIPPED CREAM
PIES
PLAIN PIE CRUST
CREAM PIE CRUST
APPLE PIE
PEACH PIE
GOOSEBERRY PIE
RHUBARB PIE
RASPBERRY PIE
BLACKBERRY PIE
CHERRY PIE
DRIED CURRANT PIE
PRUNE PIE
LEMON PIE
DRIED APPLE PIE
DRIED PEACH PIE
RAISIN PIE
CREAM PIE
CUSTARD PIE
PUMPKIN PIE
PIE WITH UPPER CRUST ONLY
TARTS
VEGETABLE PIE
SAVORY PIE
MERINGUE FOR PIES
CAKES
SPONGE CAKE
LEMON SPONGE CAKE
SPONGE LOAF CAKE
GEM CAKES
RICE CAKES
CREAM CAKE
NUT CAKE
FAVORITE CAKE
LAYER CAKE
DELICATE CUP CAKE
RAISED FRUIT CAKE
FROSTING FOR CAKE
BOILED FROSTING
CREAM ICING
ORANGE ICING
Wholesome Drinks
CEREAL COFFEE
CRUST COFFEE
CORN COFFEE
HOT MILK
CAMBRIC TEA
EGG-NOG
EGG-NOG, HOT
LEMONADE, NO. 1
LEMONADE, NO. 2
HOT LEMONADE
ORANGEADE
FRUIT JUICE LEMONADE
PINEAPPLE LEMONADE
GRAPEADE
FRUIT JUICE DRINKS
FRUIT PUNCH
BUTTERMILK
Specially Prepared Health Foods
PEANUT BUTTER
PEANUT CREAM
PEANUT MILK
ALMOND BUTTER
ALMOND MILK AND CREAM
COCOANUT MILK AND CREAM
COCOANUT-OIL
VEGETABLE OIL
HOME-MADE GRANOLA
NUTMEAT
PROTOSE STEAK
PROTOSE CUTLETS
NUT GRAVY
EGGS IN NEST ON ZWIEBACK
Simple Dishes For The Sick.
GLUTEN GRUEL
ARROWROOT GRUEL
GRAHAM GRUEL
CREAMED GRUEL
RICE GRUEL
MILK GRUEL
ONION GRUEL
LEMONADE, HOT AND COLD
APPLE WATER
RICE WATER
BARLEY WATER
BAKED APPLE
CUP CUSTARD
BEAN BROTH
WHITE OF EGG AND MILK
STEAMED EGG
SCRAMBLED EGG
BAKED MILK
TAPIOCA CUP CUSTARD
Food For Infants
OATMEAL WATER AND MILK
SUBSTITUTE FOR MOTHER’S MILK, NO. 1
SUBSTITUTE FOR MOTHER’S MILK, NO. 2
WHITE OF EGG AND WATER
Miscellaneous
TO STERILIZE MILK
COTTAGE CHEESE
HOMINY OR HULLED CORN
DRIED SWEET CORN
DRIED APPLES
POP-CORN
TO KEEP APPLES, ORANGES, AND LEMONS
TO KEEP EGGS
TO PRESERVE LEMON-JUICE
COOKED PINEAPPLE
TO FROST FRUITS
UNLEAVENED BREAD FOR SACRAMENTAL USE
UNFERMENTED WINE FOR SACRAMENTAL USE
TO CUT LEMONS FOR GARNISHING
HOW TO CUT BREAD
NUT RELISH
NUT DAINTIES
A WEEK’S MENU
“REMEMBER THE SABBATH DAY TO KEEP IT HOLY”
SABBATH DINNERS
FOOD COMBINATIONS
TIME REQUIRED TO DIGEST VARIOUS FOODS
NUTRITIVE VALUE OF FOODS
HOW TO BECOME A VEGETARIAN
VEGETARIANISM IN LONDON
RULES FOR DYSPEPTICS
THE PULSE IN HEALTH
WEIGHTS AND MEASURES FOR THE KITCHEN
HOUSEHOLD HINTS
INDEX TO DEPARTMENTS
Transcriber’s Note
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