A Friend in the Kitchen / Or What to Cook and How to Cook It. Sixteenth Edition
Free

A Friend in the Kitchen / Or What to Cook and How to Cook It. Sixteenth Edition

By Anna L. Colcord
Free
Book Description
Table of Contents
  • credit
  • 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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