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Table of Contents

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IMPORTANCE OF GOOD COOKING

SPLIT PEA AND VERMICELLI SOUP

CREAM OF TOMATO SOUP

LENTIL AND TOMATO SOUP

TOMATO AND MACARONI SOUP

SAGO FRUIT SOUP (SUMMER)

VEGETABLE SOUP (SUMMER)

VEGETABLE SOUP (WINTER)

VEGETABLE SOUP STOCK

FOUNDATION FOR CREAM OF VEGETABLE SOUPS

CROUTONS FOR SOUP

BROWNED FLOUR FOR SOUPS

SEASONING FOR SOUPS

HERBS FOR SOUPS

ROLLED OATS AND SAGO MUSH

GRAHAM MUSH WITH DATES

CORN-MEAL MUSH, NO. 1

CORN-MEAL MUSH, NO. 2

CORN-MEAL SQUARES

GRANULATED WHEAT

CORN-MEAL CUTLETS

ZWIEBACK, OR DRY TOAST

TOAST WITH CREAM SAUCE

ASPARAGUS TOAST

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

BREAKFAST ROLLS

MARYLAND OR BEATEN BISCUIT

WHOLE WHEAT CRISPS

FRUIT LOAF, NO. 1

FRUIT LOAF, NO. 2

CORN-MEAL BATTER CAKES

BUCKWHEAT PANCAKES

LENTIL FRITTERS

USES FOR STALE BREAD

BAKED APPLES, NO. 1

BAKED APPLES, NO. 2

BAKED SWEET APPLES

BAKED PEACHES, NO. 1

BAKED PEACHES, NO. 2

BANANAS WITH WHIPPED CREAM

GRAPE MARMALADE

TO MAKE FRUIT JELLY

HOW TO CAN FRUIT General Remarks

CANNED BEANS AND PEAS

CANNED SWEET CORN

CANNED TOMATOES

BOILED POTATOES (without skins)

BOILED POTATOES (with skins)

MASHED POTATOES

STEAMED SLICED POTATOES

WARMED-UP POTATOES

LYONNAISE POTATOES

POTATOES WITH CREAM

BAKED SWEET POTATOES

BOILED SWEET POTATOES

BROWNED SWEET POTATOES

ROASTED SWEET POTATOES

STEWED TOMATOES

TOMATOES AND MACARONI

SCALLOPED TOMATOES

BOILED BEANS WITH RICE

BAKED GREEN BEANS AND CORN

PLAIN BOILED RICE

SPAGHETTI WITH TOMATO SAUCE

STEWED CAULIFLOWER

CAULIFLOWER WITH TOMATO SAUCE

STEWED ASPARAGUS

BOILED PARSNIPS

SLICED CUCUMBERS

BOILED SWEET CORN

STEWED SWEET CORN

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

VEGETABLE SALAD

NUT AND CELERY SALAD

FRENCH DRESSING

MAYONNAISE DRESSING

Substitutes for Meats

VEGETABLE AND LENTIL STEW

FORCEMEAT FRITTERS

“PRAIRIE” FISH

BOILED MACARONI

STEWED SALSIFY, OR VEGETABLE OYSTERS

LENTIL RISSOLES

EGGS AND TOMATO SAUCE

MACARONI OMELET

TAPIOCA PUDDING

CORNSTARCH PUDDING

BREAD PUDDING, NO. 1

BREAD PUDDING, NO. 2

COLD PEACH PUDDING

RICE LEMON PUDDING

RICE APPLE PUDDING

CRACKER PUDDING

ALMOND RICE PUDDING

CORNSTARCH BLANC-MANGE

APPLE BATTER PUDDING

APPLES WITH TAPIOCA

PEACHES AND RICE

RICE WITH RAISINS

APPLES WITH RAISINS

COCOANUT PUDDING

ARROWROOT BLANC-MANGE

RICE SNOW WITH JELLY

Custards & Creams

FLOATING ISLAND

PINEAPPLE CUSTARD

SAUCES FOR VEGETABLES

SAUCES FOR DESSERTS

PLAIN PIE CRUST

CREAM PIE CRUST

DRIED CURRANT PIE

DRIED APPLE PIE

DRIED PEACH PIE

PIE WITH UPPER CRUST ONLY

MERINGUE FOR PIES

LEMON SPONGE CAKE

SPONGE LOAF CAKE

DELICATE CUP CAKE

RAISED FRUIT CAKE

FROSTING FOR CAKE

BOILED FROSTING

Wholesome Drinks

LEMONADE, NO. 1

LEMONADE, NO. 2

FRUIT JUICE LEMONADE

PINEAPPLE LEMONADE

FRUIT JUICE DRINKS

Specially Prepared Health Foods

ALMOND MILK AND CREAM

COCOANUT MILK AND CREAM

HOME-MADE GRANOLA

PROTOSE CUTLETS

EGGS IN NEST ON ZWIEBACK

Simple Dishes For The Sick.

ARROWROOT GRUEL

LEMONADE, HOT AND COLD

WHITE OF EGG AND 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

TO STERILIZE MILK

HOMINY OR HULLED CORN

DRIED SWEET CORN

TO KEEP APPLES, ORANGES, AND LEMONS

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

A WEEK’S MENU

“REMEMBER THE SABBATH DAY TO KEEP IT HOLY”

FOOD COMBINATIONS

TIME REQUIRED TO DIGEST VARIOUS FOODS

NUTRITIVE VALUE OF FOODS

HOW TO BECOME A VEGETARIAN

RULES FOR DYSPEPTICS

THE PULSE IN HEALTH

WEIGHTS AND MEASURES FOR THE KITCHEN

HOUSEHOLD HINTS

INDEX TO DEPARTMENTS

A Friend in the Kitchen; Or, What to Cook and How to Cook It

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