The Healthy Life Cook Book, 2d ed.
Free

The Healthy Life Cook Book, 2d ed.

By Florence Daniel
Free
Book Description
Table of Contents
  • 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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