[Gutenberg 61451] • A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition by Colcord, Anna L. -- Read -- Imperial Library of Trantor

Index

credit A FRIEND IN THE KITCHEN

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

GRAHAM GEMS, NO. 1 GRAHAM GEMS, NO. 2 OATMEAL GEMS CORN-MEAL GEMS GRANULATED WHEAT GEMS

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

APPLE JELLY CURRANT JELLY QUINCE JELLY CRANBERRY JELLY

HOW TO CAN FRUIT General Remarks

Selecting Cans Process Utensils for Canning Fruit

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

TOMATO SAUCE CREAM SAUCE LENTIL SAUCE BROWN SAUCE, NO. 1 BROWN SAUCE, NO. 2 PARSLEY SAUCE EGG AND MILK SAUCE BREAD SAUCE MINT SAUCE

SAUCES FOR DESSERTS

ARROWROOT SAUCE BOILED CUSTARD SAUCE CHOCOLATE SAUCE ORANGE SAUCE LEMON SAUCE FRUIT SAUCE STRAWBERRY SAUCE WHIPPED CREAM

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”

SABBATH DINNERS

FOOD COMBINATIONS TIME REQUIRED TO DIGEST VARIOUS FOODS NUTRITIVE VALUE OF FOODS HOW TO BECOME A VEGETARIAN

VEGETARIANISM IN LONDON

RULES FOR DYSPEPTICS THE PULSE IN HEALTH WEIGHTS AND MEASURES FOR THE KITCHEN HOUSEHOLD HINTS

INDEX TO DEPARTMENTS

Transcriber’s Note

full license

Section 1. General Terms Section 2. The Mission of Project Gutenberg Section 3. The Project Gutenberg Literary Section 4. Donations to PGLAF Section 5. Project Gutenberg Electronic Works

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