PART I.

CHAPTER II.
STUDY OF FOODS.

• Apples, 27
• Almonds, 21
• Asparagus, 19
• Apricots, 26
• Boiled Milk, 35
• Berries, 25
• Blackberries, 26
• Bananas, 27
• Bread, 41
• Brazil Nuts, 21
• Beans (dried), 18
• Beans (green), 18
• Barley, 31
• Cereals, 29
• Cabbage, 19
• Cauliflower, 19
• Celery, 19
• Carrots and Parsnips, 19
• Corn, 20
• Cucumbers, 21
• Chestnuts, 22
• Cherries, 26
• Cranberries, 29
• Compotes or stewed fruits, 28
• Cheese, 32
• Certified Milk, 35
• Cream, 35
• Cocoanuts, 22
• Desserts, 40
• Dates, 29
• Eggs, 32
• Fish, 34
• Fats, 37
• Fruits, 23
• Fruit Jellies, 28
• Figs, 29
• Grapes, 24
• Grapefruit, 27
• Hazelnuts, 22
• Lentils, 18
• Lemons, 27
• Lettuce, 21
• Limes, 27
• Legumes, 18
• Muffins, 41
• Meat, 32
• Muskmelon, 29
• Milk, 34
• Nuts, 24
• Nut-Butter, 22
• Nectarines, 27
• Oats, 31
• Oranges, 27
• Peanuts, 22
• Plums, 28
• Pineapples, 27
• Peaches, 26
• Pears, 26
• Pancakes, 41
• Peas (dried), 18
• Peas (green), 18
• Pine Kernels, 22
• Rice, 31
• Raspberries, 26
• Rye, 30
• Sago, 31
• Soups, 42
• Sugar, 38
• Strawberries, 25
• Spices, 39
• Turnips, 19
• Tapioca, 31
• Tomatoes, 20
• Vegetable Foods, 17
• Wheat, 30
• Watermelons, 29
• Walnuts, 22

PART II.
PREPARATION OF FOODS.

CHAPTER I.
GREEN VEGETABLES.

• Artichokes, 46
• Asparagus, 46
• Beets, 46
• Beet Greens, 46
• Black Carrots, 50
• Carrots, 47
• Celery Roots, 50
• Carrot Puree, 47
• Corn, 52
• Cucumbers (stewed), 50
• Cauliflower, 49
• Cabbage, 52
• Cabbage Rolls, 54
• Egg Plant, 50
• Kale, 53
• Kohlrabi, 52
• Mushrooms, 51
• Mustard Greens, 50
• Mixed Vegetables, 48
• Okra, 50
• Onions, 51
• Peas, 48
• Peas and Codfish, 48
• Peas and Carrots, 48
• Peas with Lamb, 48
• Peppers (stuffed), 51
• Parsley, 51
• Parsnips, 53
• Potatoes, 55
• Potatoes, Creamed, 55
• Potatoes, Sweet, 55
• Potatoes, Steamed, 56
• Potatoes, Mashed, 56
• Potato Salad, 55
• Potato, French, 56
• Potato Balls, 56
• Crust Potatoes, 56
• Potato Pudding, 56
• Potato and Apple Puree, 56
• Sauerkraut, 54
• Squash, 53
• Spinach, 49
• Spinach, Saxon Dish, 50
• String Beans, 49
• Sprouts, 52
• Tomatoes, 53
• Tomatoes, Stewed, 54
• Tomatoes, Stuffed, 54
• Tomato Puree, 53
• Turnips, 53
• Turnip Puree, 53
• Vegetable Oysters, 53

CHAPTER II.
LEGUMES AND MEATS.

• Breaded Goose, 61
• Brains, 61
• Bean and Lentil Puree, 58
• Beans (baked), 57
• Beans, Lima, 58
• Bean Puree, 58
• Baked Lentils or Peas, 57
• Bacon, boiled, 63
• Bacon, fried, 63
• Bacon, fat, 63
• Calves’ Liver, fried, 60
• Calves’ Liver, steamed, 60
• Chipped Beef, 61
• Chicken Gelatine, 59
• Hash, 60
• Ham Hash, 62
• Hamburg Steak, 60
• Kidney Hash, 60
• Leaf Lard, 63
• Lamb in Gelatine, 59
• Meat Cake, 62
• Pork Cutlets, 59
• Pea Puree, 58
• Ribs of Pork with Apple Filling, 63
• Salisbury Steak, 61
• Sour Roast, 59
• Tripe, 60
• Tongue, 61
• Turkey Roasted, 62
• Turkey Stewed, 62
• Turkey in Gelatine, 62
• Turkey Neck, 63
• Turkey Dressing, 63
• Veal Cutlets, 59

CHAPTER III.
FISH, CHEESE AND EGGS.

• Codfish Cakes, 65
• Fish, boiled, 64
• Fish, fried, 64
• Fish Cakes, 65
• Herring, 64
• Shell Fish, 64
• Cottage Cheese, 65
• Eggs, boiled, 65
• Eggs, scrambled, 66
• Eggs, scalloped, 66
• Omelet, 66

CHAPTER IV.
SOUPS.

• Asparagus Soup, 74
• Bean Soup, 67
• Buttermilk Soup, 73
• Buttermilk with Rice, 73
• Blackberry Soup, 69
• Buttermilk Soup, 73
• Beer Soups, 72
• Barley Soups, 74
• Bread Soups, 75
• Bran Soups, 75
• Beef Soup, 69
• Beef Soup, 70
• Carrot Soup, 74
• Clam Chowder, 71
• Clear Soup, 70
• Cream of Bean Soup, 68
• Cream of Pea Soup, 68
• Cream of Tomato Soup, 68
• Cherry Soup, 69
• Huckleberry Soup, 68
• Kidney Soup, 71
• Knorr’s Pea Soup, 72
• Milk Soup, 72
• Milk Soup, 73
• Milk Soup, 73
• Mixed Vegetable Soup, 75
• Oatmeal Soup, 71
• Pigeon Soup, 71
• Potato Soup, 71
• Plum Soup, 69
• Pea Soup, 68
• Spinach Soup, 74
• Soup Stock, 70
• Soups with Caloric Value—
• Tomato Soup, 68
• Vegetable Soup, 70

CHAPTER V.
CEREALS, NOODLES AND DUMPLINGS.

• Almond-Rice, 79
• Apple-Rice, 79
• Apricot-Rice, 79
• Brown Rice, 80
• Bread and Milk, 78
• Barley, 78
• Bran Mush, 76
• Bran and Rye Mush, 77
• Buckwheat Groats, 76
• Boiled Whole Wheat, 77
• Baked Cornmeal Dumplings, 82
• Bread Dumplings, 81
• Cornmeal Mush, 77
• Cherry Rice, 79
• Currant Rice, 80
• Carrot Rice, 80
• Cracker and Milk, 78
• Direction for Boiling Rice, 78
• Dumplings, 81
• Dumplings, 82
• Dumplings, 83
• Macaroni in Cream, 80
• Macaroni in Soup Stock, 80
• Milk-Rice, 78
• Noodles, 80
• Polenta Italian Dish, 77
• Rice Cream, 79
• Rice Flour, 77
• Raw Whole Wheat, 77
• Rylax with Prune Jam, 76
• Rolled Wheat, 76
• Rolled Oats with Cranberry Sauce, 76
• Rhubarb Rice, 80
• Steel Cut Oats, 76
• Tomato-Rice, 80

CHAPTER VI.
BREADS, CAKES AND PUDDINGS.

• Apple Pancakes, 92
• Apple Bread Pudding, 95
• Bran Muffins, 86
• Bran Bread, 86
• Black Bread Pudding, 96
• Baked Bread Pudding, 95
• Boston Brown Bread, 86
• Biscuits, 85
• Bread Omelet, 90
• Buckwheat Cakes, 92
• Cherry Pancakes, 92
• Coffee Cake, 85
• Cereal Omelet, 90
• Corn Bread, 89
• Cornmeal Pudding, 94
• Crusts, 89
• Black Bread, 84
• Doughnuts, 90
• Egg Toast, 91
• Fried Bread, 89
• Fish Pudding, 93
• Flour Bread Pudding, 94
• Frosting, 87
• Fruit Cake, 88
• German Pancakes, 91
• German Potato Cakes, 91
• Hominy Cakes, 90
• Imperial Sticks, 89
• Light Whole Wheat Bread, 84
• Light Graham Bread, 85
• Liver Pudding, 93
• Mixed Flour, 88
• Meat Pudding, 93
• Matzoon Pudding, 93
• Matzoon Cake, 93
• Pop Over, 86
• Pastry, 87
• Plain Cake, 87
• Potato Pudding, 93
• Plum Pancakes, 92
• Plum Pudding, 97
• Plain Bread Pudding, 94
• Pompernickle, 84
• Roman Meal Bread, 85
• Rice Fritters, 91
• Rye Nuts, 88
• Rice Flour Pudding, 95
• Rice Pudding, 94
• Roman Meal Cakes, 92
• Suet Pudding, 96
• Steamed Bread Pudding, 96
• Sago Pudding, 94
• Strawberry Short Cake, 88
• Sand Tart, 87
• Unleavened Pancakes, 91
• Uncle Tom’s Pudding, 96
• Sun Dried Bread, 88
• Snow Balls, 90
• Whole Wheat Bread, 84
• White Bread, 85
• White Muffins, 86
• Vegetable Pudding, 95

CHAPTER VII.
SAUCES AND SALAD DRESSINGS.

• Almond Sauce, 99
• Butter Sauce, 98
• Bacon Sauce, 100
• Cream Sauce, 99
• Caper Sauce, 99
• Cherry Sauce, 100
• Dried Currant Sauce, 100
• Dried Cherry Sauce, 101
• Flavoring of Meatless Sauces, 100
• Horse Radish Sauce, 99
• Lemon Sauce, 100
• Mint Sauce, 100
• Milk Sauce, 100
• Mustard Sauce, 99
• Mushroom Sauce, 99
• Olive Sauce, 99
• Tomato Sauce, 98
• White Wine Sauce, 101
• Red Wine Sauce, 101

COLD DRESSINGS.

• French Dressing, 101
• Mayonnaise Dressing, 101
• Mayonnaise Dressing, 102
• Mayonnaise Dressing, 103
• Syrup Dressing, 103

CHAPTER VIII.
SALADS.

• Anchovy Butter, 105
• Anchovy Salad, 106
• Apple Salad, 107
• Asparagus Salad, 107
• Apple and Banana Salad, 108
• Boiled Vegetable Salad, 104
• Banana Salad, 107
• Banana and Grape Salad, 109
• Beet Salad, 109
• Cereal Salad, 110
• Carrot Salad, 109
• Celery Root Salad, 109
• Cranberry and Pear Salad, 109
• Cranberry and Banana Salad, 108
• Cranberry and Celery Salad, 108
• Celery Salad, 106
• Cabbage Salad, 106
• Cheese Salad, 105
• Cucumber Salad, 104
• Dried Fish Salad, 106
• Dandelion Salad, 106
• Egg Salad, 105
• Empire Salad, 105
• Fish Salad, 104
• Fruit Salad in Gelatine, 108
• Herring Salad, 107
• Yellow Dock Salad, 106
• Lettuce Salad, 104
• Mushroom Salad, 107
• Meat Salad, 103
• Mixed Spinach Salad, 109
• Olive Salad, 107
• Orange Salad, 107
• Pineapple Salad, 108
• Pineapple and Orange Salad, 108
• Radish Salad, 107
• Radish Salad, 109
• Rhubarb Salad, 107
• Raw Corn, 109
• Spinach Salad, 105
• Tomato Salad, 104
• Tomato and Watercress Salad, 104

CHAPTER IX.
GELATINES AND TOASTS.

• Banana Gelatine, 112
• Buckwheat Gelatine, 113
• Bean Gelatine, 115
• Bread Gelatine, 115
• Bran Gelatine, 114
• Barley Gelatine, 113
• Beer Gelatine, 112
• Blanc Mange, 112
• Calves’ Foot Jelly, 112
• Coffee Gelatine, 114
• Cereal Coffee Gelatine, 115
• Chocolate Gelatine, 115
• Fruit Gelatine, 111
• Gelatine Pudding, made with Sour Milk, 111
• Lentil Gelatine, 116
• Oat Gelatine, 114
• Pea Gelatine, 114
• Pineapple Gelatine, 112
• Rice Gelatine, 113
• Rye Gelatine, 114
• Snow Pudding, 113
• Tomato Gelatine, 113
• Wine Gelatine, 115
• Whipped Sweet Cream, 112
• Whipped Sour Milk, 111

TOASTS.

• Apple Toast, 117
• Apricot Toast, 116
• Barley Toast, 116
• Clam Toast, 117
• Celery Toast, 117
• Cream Toast, 117
• Egg Toast, 118
• Milk Toast, 117
• Oyster Toast, 117
• Prune Toast, 116
• Rice Toast, 116
• Rye and Bran Toast, 116
• Spinach Toast, 117
• Tomato Toast, 116
• Water Toast, 116

CHAPTER X.
FRUITS, PUDDINGS AND GRUELS.

• Apple Sauce, 120
• Apple Snow, 121
• Apricot Sauce, 121
• Apple Tapioca, 122
• Ambrosia, 120
• Apple Pudding, 122
• Apple Sago, 125
• Arrowroot Gruel, 127
• Boiled Custard, 124
• Blackberry Sago, 125
• Bread Gruel, 125
• Beer Gruel, 122
• Baked Apples, 120
• Baked Peaches, 120
• Berry Tapioca, 122
• Baked Apples in Oil, 121
• Barley Gruel, 126
• Currant, Raspberry or Peach Pudding, 123
• Cornmeal Gruel, 126
• Codfish Gruel, 126
• Chocolate Cornstarch, 124
• Cornstarch Gruel, 128
• Dried Fruits, 119
• Fig-Butter, 119
• Gluten Gruel, 127
• Gooseberry Pudding, 121
• Gooseberry Compot, 121
• Ground Dried Dates, 120
• Ground Dried Prunes, 120
• Lemon Filling for Pie, 123
• Mixed Flour Gruel, 127
• Milk Gruel, 128
• Nut Gruel, 127
• Onion Gruel, 125
• Oatmeal Gruel, 126
• Peptonized Gruel, 128
• Peaches and Whipped Cream, 123
• Plain Junket, 123
• Rice Gruel, 124
• Raisin and Currant Butter, 119
• Rhubarb Pudding, 122
• Sago Gruel, 128
• Soaked Fruit, 119
• Strawberries with Cream, 123
• Stewed Blackberries, 121
• Stewed Huckleberries, 121
• Tomato Tapioca, 122
• Wine Gruel, 123
• Wine Gruel, 124
• Wheat Gruel, 126

CHAPTER XI.
FLUIDS.

• Apple Barley Water, 133
• Albumen Water, 133
• Almond Milk, 134
• Bean Tea, 136
• Coffee, 135
• Cocoa, 135
• Cocoa Shells, 136
• Egg Wine, 135
• Fruit Lemonade, 134
• Flaxseed Tea, 133
• Irish Moss, 133
• Lemon Whey, 133
• Lemonade with Egg, 134
• Milk Eggnog, 134
• Pea and Lentil Tea, 136
• Raw Green Pea Juice, 133
• Strawberry Milk, 134
• Tea, 135
• Water Eggnog, 133

Quoted from Farmers’ Bulletin No. 142, by W. O. Atwater, Ph. D. U. S. Department of Agriculture.

Table I.—Average composition of common American food products.