The Healthy Life Cook Book, 2d ed.
Florence Daniel
Computers & Technology
The Healthy Life Cook Book, 2d ed.
Free
Description
Contents
Reviews
Language
English
ISBN
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A DELICIOUS PORRIDGE CAN BE MADE BY MIXING
I. UNFERMENTED BREAD
I.—UNFERMENTED BREAD.
1. COLD WATER BREAD.
2. EGG BREAD.
3. GEM BREAD.
4. HOT WATER ROLLS.
5. OATCAKE.
6. RAISIN LOAF.
7. SHORTENED BREAD.
II.—SOUPS.
1. BARLEY BROTH.
2. CREAM OF BARLEY SOUP.
3. CLEAR CELERY SOUP.
4. CHESTNUT SOUP.
5. FRUIT SOUP.
6. HARICOT BEAN SOUP.
7. LENTIL SOUP.
8. MACARONI SOUP.
9. PEA SOUP.
10. POTATO SOUP.
11. P.R. SOUP.
12. P.R. BEEF TEA SUBSTITUTE.
13. SAGO SOUP.
14. TOMATO SOUP.
15. VEGETABLE STOCK.
III.—SAVOURY DISHES.
1. ALMONDS, ROASTED.
2. CHESTNUTS, BOILED.
3. CHESTNUT SAVOURY.
4. CHESTNUT PIE.
5. CHESTNUT RISSOLES.
6. HARICOT BEANS, BOILED.
7. HARICOT RISSOLES.
8. LENTILS, STEWED.
9. LENTIL PASTE.
10. LENTIL AND LEEK PIE.
11. LENTIL RISSOLES.
12. MACARONI AND TOMATO.
13. MUSHROOM AND TOMATO.
14. NUT COOKERY.
15. NUT ROAST.
16. NUT RISSOLES.
17. NUT PASTE.
18. NUT AND LENTIL ROAST AND RISSOLES.
19. PINE KERNELS, ROASTED.
20. RICE, BOILED.
21. RICE, SAVOURY.
22. RICE AND EGG FRITTERS.
23. TOAD-IN-THE-HOLE.
24. VEGETABLE MARROW, STUFFED.
25. VEGETABLE MARROW AND NUT ROAST.
26. VEGETARIAN IRISH STEW.
27. VEGETABLE PIE.
28. VEGETABLE STEW.
IV.—CASSEROLE COOKERY.
1. FRENCH SOUP.
2. HOT POT.
3. STEWED APPLES.
4. VEGETABLE STEW.
V.—CURRIES.
1. CURRY POWDER.
2. EGG CURRY.
3. GERMAN LENTIL CURRY.
4. VEGETABLE CURRY.
VI.—VEGETABLES.
1. ARTICHOKE, JERUSALEM.
2. ASPARAGUS.
3. BEETROOT.
4. BROAD BEANS.
5. BROCCOLI.
6. BRUSSELS SPROUTS.
7. CABBAGE.
8. CARROT.
9. CAULIFLOWER.
10. CELERY.
11. CELERIAC.
12. CUCUMBER.
13. GREEN PEAS.
14. LEEKS.
15. NETTLES.
16. ONIONS.
17. PARSNIPS.
18. POTATOES.
19. BUBBLE AND SQUEAK.
20. RADISHES.
21. SEA KALE.
22. SCARLET RUNNERS AND FRENCH BEANS.
23. SPINACH.
24. SWEDES.
25. TOMATOES.
26. TURNIP.
27. VEGETABLE MARROW.
VII.—GRAVIES AND SAUCES.
1. BROWN GRAVY.
2. EGG SAUCE.
3. PARSLEY SAUCE.
6. WHITE SAUCE.
7. BROWNING, FOR GRAVIES AND SAUCES.
VIII.—EGG COOKERY.
1. BOILED EGGS FOR INVALIDS.
2. BUTTERED EGGS.
3. EGG ON TOMATO.
4. DEVILLED EGGS.
5. SCRAMBLED EGG AND TOMATO.
6. OMELET, PLAIN.
7. SAVOURY OMELET.
8. SWEET OMELET.
9. SOUFFLÉ OMELET.
1. PASTRY.
2. PUFF PASTE.
3. SHORT CRUST.
4. APPLE CHARLOTTE.
5. APPLE DUMPLINGS.
6. APPLE AND TAPIOCA.
7. BATTER PUDDING.
8. BOMBAY PUDDING.
9. BREAD AND FRUIT PUDDING.
10. BLANC MANGE, AGAR-AGAR.
11. CHOCOLATE JELLY.
12. CORNFLOUR SHAPE.
13. CUSTARD, BOILED.
14. CUSTARD, HOGAN.
15. DATE PUDDING.
16. FIG PUDDING.
17. JAM ROLL, BOILED.
18. JAM ROLL, BAKED.
19. MILK PUDDINGS.
20. JELLY, ORANGE.
22. MINCEMEAT.
23. NUT PASTRY.
24. PLAIN PUDDING.
25. PLUM PUDDING, CHRISTMAS.
26. RAILWAY PUDDING.
27. SAGO SHAPE.
28. SUMMER PUDDING.
29. TREACLE PUDDING.
30. TRIFLE, SIMPLE.
X.—CAKES AND BISCUITS.
1. CAKE MIXTURE.
2. SMALL CAKES.
3. COCOANUT BISCUITS.
4. "CORN WINE AND OIL" CAKES.
5. CURRANT SANDWICH.
6. APPLE SANDWICH.
7. FANCY BISCUITS.
8. GINGER NUTS.
9. JAM SANDWICH.
12. SPONGE CAKE.
1. FRUIT NUT FILLING.
2. JAM WITHOUT SUGAR.
3. LEMON CURD.
4. MARMALADE.
5. VEGETABLE MARROW JAM.
1. SALAD.
3. FRUIT SALAD.
4. LEMON CORDIAL.
6. ORANGE CORDIAL.
7. WALLACE CHEESE.
XIII.—EXTRA RECIPES.
1. BARLEY WATER.
2. BOILED HOMINY.
3. BROWN GRAVY.
4. BUTTERED RICE AND PEAS.
5. CONVALESCENTS' SOUP.
6. FINE OATMEAL BISCUITS.
7. FINE OATMEAL GRUEL.
8. MACARONI CHEESE.
9. MANHU HEALTH CAKE.
10. MANHU HOMINY PUDDING.
11. PARKIN.
12. PROTOSE CUTLETS.
13. PROTOSE SALAD.
14. RISOTTO.
15. ROYAL NUT ROAST.
17. WELSH RAREBIT.
18. YEAST BREAD.
XIV.—UNFIRED FOOD.
1. COTTAGE CHEESE.
2. DRIED FRUITS.
3. EGG CREAM.
4. PINE-KERNEL CHEESE.
5. RAW CARROT JUICE.
6. TWICE BAKED BREAD.
XV.—WEIGHTS AND MEASURES AND UTENSILS.
USEFUL UTENSILS.
XVI.—MENUS.
DINNERS.
INDEX.
FOOD CHOPPERS.
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