Читать книгу A Friend in the Kitchen; Or, What to Cook and How to Cook It - Anna L. Colcord - Страница 2

Table of Contents

Оглавление

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

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

HOW TO CAN FRUIT General Remarks

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

SAUCES FOR DESSERTS

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”

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

Подняться наверх