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Index
AUTHOR PAGE DEDICATION HISTORY IN THE MAKING, 1950’s TABLE OF CONTENTS GUIDELINES FOR A HEALTHY YOU TWO FACTORS IN NUTRITION ARE THE FOOD AND HOW THE BODY USES IT QUICK CALORIE COUNTER MEAT, FISH, POULTRY, AND SHELLFISH DAIRY FOODS, FATS, AND OILS IN CALORIES BREADS, CEREALS, AND RELATED PRODUCTS IN CALORIES YOUR DAILY FOOD REQUIREMENTS BEVERAGES BREADS BREAKFASTS SOME WAYS OF SERVING FRESH FRUITS ENTREES AND MAIN COURSE DINNERS FIRST COURSE DISHES MEATS TIME ALLOWANCE FOR MEAT ROASTS TIMETABLE FOR BROILING, PAN-BROILING, SAUTÉING, OR PAN-FRYING SAUCES SOUPS SALADS SALAD DRESSING AND RELISHES CAKES, FILLINGS, OR FROSTINGS COOKIES PIES PUDDINGS AND GELATINS VEGETABLES COLD WEATHER MENUS HOT WEATHER MENUS INDEX
1-2-3-4 Cake About the Author Angel Roll Cake Angel Sponge Cake Apple Dumplings Apple Pie Applesauce Apricot Cheese Delight Apricot Fluff Asparagus and Pimento Salad Asparagus at Sea Bacon Omelet Baked Apples Baked Apples with Raisins Baked Bananas Baked Eggplant Baked Stuffed Fish Baking Powder Biscuits, Sour Milk Banana Cake Filling Barbecue Dressing Beef and Tomato Casserole Beef Rump Roast Beverages Blancmange Boiled Coffee Boiled or Soft Custard Boiled Pork Dinner Borsch, Boston Brown Bread Braised Beef Roll-Ups Braised Chicken Bread, Cereals, and Related Products in Calories Breaded Rutabagas Breaded Sweetbreads Breads Bread Stuffing Breakfasts Brisket of Beef with Beans Broiled Rock-Lobster Tails Brownies Brown Sauce Brown Sugar Frosting Butter Sauce Butterscotch Sauce Butter Sponge Cake Cabbage Beet Relish Cakes, Fillings, or Frostings Candied Apples and Spiced Apples Caramel Nut Frosting General Proportions for Uncooked Frostings General Rules for Making Gelatin Dishes, 183 General Rules for Meat Cookery General Rules for Omelets General Rules for Soufflés Gold Cake Grape Gelatin Grape Ham Griddle Cakes, Sour Milk Griddle Cakes, Sweet Milk Guidelines for a Healthy You Half Cooked Icing Hamburg Steak Patties Hard Sauce Havard Beets Hawaiian Ham Heavenly Spice Cake History in The Making Holiday Cauliflower Honey Spice Cake Hot Chocolate or Cocoa Hot Fudge Sauce Hot Percolated Coffee Hot Weather Menus Icebox Cookies Ice Cream Sauce Italian Baked Rice Italian Meatballs Jelly Omelet Junket Lamb Kabobs Lamb Stew Lemon Caper Sauce Lemon Gelatin Lemon Jelly Lemon Mist Lemon Nut Cake Lemon Pie Lemon Sauce or Filling Lemon Sherry Dressing Lima Beans with Cheese Sauce Lime Melon Mold Macaroni or Spaghetti and Cheese Madrilene Magic Chocolate Frosting Making Cottage Cheese Mallow Mint Sauce Maple Nut Angel Food Cake Maple Pecan Sauce Strawberry Sauce Stuffed Baked Fish Fillets Sukiyaki Swiss Eggs Swiss Steak Table of Contents Tangy Seafood Cocktail Sauce Tender Meat Cookery The Seasoning for Cream Soups The Two Factors in Nutrition Time Allowance for Meat Roasts Timetable for Broiling & Pan Broiling Tomato Celery Soup Tomato Juice Cocktail Tomato Juice Dressing Tomato Onion Surprise Tomato Sauce Tuna À La King Tutti-Frutti Angel Food Cake Two Crust Apple Pie Two Crust Pie Variations in the Use of Hard-Cooked Eggs Veal and Mushroom Aspic Veal Birds Vegetable Aspic Soup Vegetable Garnishes Vegetables Vinegar Dressing Waffles, Sour Milk Waffles, Sweet Milk White Sauce for Egg Recipes Wine or Champagne Sauce Yellow Sauce Your Daily Food Requirements Caramel Sauce Celery and Peppers Champagne Sauce Cheese Omelet Cheese Sauce Cheese Soufflé Cheese Straws Cherry Sauce Chicken Casserole Chicken Gumbo Soup Chicken Pie Chili Succotash Chocolate Angel Food Cake Chocolate Cookies Chocolate Cream Filling Chocolate Frosting Chocolate Fudge Frosting Chocolate Pie Cinnamon Rolls Cinnamon Torte Cinnamon Torte Filling City Chicken Clam Tomato Cocktail Codfish Balls Coffee Whip Cold Weather Menus Combination of Cream Soups Confectioner’s Icing Cookies Corn Pudding Corn Soup Cranberry Jelly Cranberry Orange Relish Cranberry Meat Pies Cranberry Sauce Cream and Vegetable Soups Creamed Cabbage Creamed Eggs Cream Filling for Cream Puffs Cream Frosting Cream of Pea Soup Cream of Tomato Soup Cream Puffs Cream Soups Cream Soups Made with Cut Vegetables or Vegetable Pieces, Cream Soups Made with Strained Vegetable Pulp Creole Frosting Creole Pork Meat and Vegetable Stew Meatballs in Tomato Sauce Meatballs in Tomatoes Meat Doves Meat, Fish, Poultry, and Shellfish Meat Surprise Meat Turnovers Meats Meringue Milkshakes or Eggnogs Minted Buttermilk Soup Mint Sauce Mixed Green Salads Mixed Vegetable Salads Mock Angel Food Cake (President’s Angel Food Cake) Muffins, Standard Mushroom Sauce Mushroom Soup Mushroom Stuffing New Steak Oatmeal Cookies Old-Fashioned Cabbage Pepper Relish Opera Caramel Icing Orange Cheese Salad Orange Frosting Orange Jelly Orange Omelet Orange or Lemon Mist Jelly Orange Sauce Orange Tapioca Pudding Oriental Punch Oven Temperatures One Crust Apple Pie One Crust Pie Onion Red Caps Oyster Stuffing Peach, Apple, Or Berry Cobbler Peanut Butter Cake Peanut Cookies Pecan Waffles Pepperkraut Perfection Salad Pies Pineapple Icebox Cake Pineapple Mint Sherbet Plain Light Bread Plain Omelet Pork Chops and Corn Pork Chops Italian Crust for Meat/Chicken Pie/Turnovers Cucumber and Onion Salad Cucumber Cocktail Cucumber Sauce Custard Sauce Dairy Foods, Fats, and Oils in Calories Dark Fruit Cake Decorative Icing Dedication Deviled Eggs Deviled Lima Beans Drawn Butter Sauce Dried Fruits Dumplings Egg and Shrimp Salad Egg Bouillon Egg Sauce for Fish or Vegetables Eggs A La Goldenrod Emergency Icing Entrees and Main Course Dinners Filling for Turnovers First Course Dishes Flavoring Cocoa Shake Fluffy Herb Omelet Foamy Sauce Foods with 12½ Calorie Proportions Foods with 25 Calories Foods with 50 Calories Foods with 75 Calories Foods with 100 Calories French Dressing French or Creamy Omelet Frozen Orange Cake Fruit Dressing Fruit Jellies Fruit Punch Fruit Salad Cake Fruits with 25 Calorie Count Fruits with 50 Calorie Count Fruits with 75 Calorie Count Fruits with 100 Calorie Count Fruits with 200 Calorie Count Fudge Sauce Garlic Vinegar General Proportions for 3 Types of Butter Cakes General Proportions for Sauces and Gravies General Proportions for Soups General Proportions for Sponge Cakes Pork Chops with Apples Pork Pie Pork Roast and Sweet Potatoes Pork Tenderloin Roll Potato Soup Proportions for White Sauce (Thin) Prune Cake Prune Fruit Cake Prune Torte Prunes, Stewed or Steamed Puddings and Gelatins Puffy Omelet Quick Calorie Counter Raifort Stew Reasons for The Various Procedures Red Salmon Ring Salad Dressings and Relishes Salads Salad Soup Salmon Balls Salmon Stuffed Peppers Sauce for Steamed or Baked Pudding Sauces Sauerkraut and Spare Ribs Sautéing or Pan Frying Scalloped Eggs Scalloped Tomatoes Scrambled Eggs Scrambled Eggs with Cheese Seafood Chicken Gumbo Serving Cream Soups Shortcake Shrimp Creole Soft Fruit Cake Some Ways of Serving Fresh Fruit Soups Soup Stock (Meat and Vegetable) Soup Stock (Vegetable) Southern Cornmeal Muffins or Cornmeal Sticks Spanish Cream Spanish Omelet Special Strawberry Shortcake Spiced Apples Spiced Vinegar Spicy Dressing Split Pea Soup Spoon Bread Standard Recipe for Two Crusts Pastry Steps in Making Bread Strawberry Jelly
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