CHAPTER XXX

CANDIES

684.--PLAIN FONDANT

4 cups granulated sugar 1/8 teaspoon cream of tartar 1 cup boiling water

Put sugar in a smooth, clean saucepan, add boiling water, and stir until dissolved; heat slowly to boiling point, add cream of tartar, and boil without stirring to 240 deg. F., or until sirup will form a soft ball when tested in cold water. As sirup granulates around the sides of saucepan, wash down with a clean brush which has been dipped quickly into cold water; pour out upon a slightly oiled slab or large platter; as the edges begin to harden, turn them toward the center, and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy; when it begins to lump, knead with the hands until smooth. Let stand a few hours before using, or keep in a covered jar until needed.

685.--COFFEE FONDANT

Follow recipe for Plain Fondant (see No. 684), using strong, clear coffee in place of water. Or, if only a small quantity is needed, melt plain fondant over hot water and add one teaspoon of instantaneous coffee to each cup. This may be used melted for mints, or for dipping, or, when cooled, for centers.

686.--BONBON CENTERS

Cut candied fruits or nuts into small pieces, and work with a bit of fondant into small balls; let stand a few hours before dipping. Keep centers small so that bonbons will not be too large when finished.

687.--FONDANT BONBONS

Melt fondant over hot water; flavor and color as desired; dip bonbon centers one at a time, and remove with a fork or confectioners' dipper; place on an oiled slab or platter until cold.

688.--CHOCOLATE BONBONS

Melt bitter chocolate in a cup over hot water, and dip centers the same as for Fondant Bonbons (see No. 687). Dot chocolate (sweetened) may be used if preferred. Confectioners' chocolate is best for dipping, but cooking chocolate is satisfactory if half a teaspoon of butter is melted with each four squares.

689.--FONDANT MINTS

Put Plain Fondant (see No. 684) in cups, melt over hot water, and flavor with a few drops of oil of spearmint, wintergreen, orange, lime, or any desired flavor; color lightly if desired, and drop from a teaspoon upon an oiled slab or platter.

690.--QUICK FONDANT

Break the white of an egg into a bowl, add a tablespoon of water and about two cups of confectioners' sugar, or enough to knead. Flavor with oil, extracts, or grated orange or lemon rind, and color as desired. Use for mints (rolled and cut), stuffing dates, prunes, cherries or nuts, or for bonbon centers.

691.--QUICK MINTS

1 cup sugar 1/8 teaspoon cream of tartar 1/2 cup boiling water 3 drops oil of spearmint

Put sugar into a smooth, clean saucepan, add boiling water, and stir until dissolved; add cream of tartar, and boil to 234 deg. F., or about five minutes; cool slightly, add flavoring, beat until creamy, and drop from a teaspoon on an oiled slab or platter. If mixture thickens before all is used, add a few drops of boiling water. Oil or essence of wintergreen, lime, orange, etc., may be used instead of spearmint, and mixture may be colored lightly to correspond with flavoring.

692.--AFTER-DINNER MINTS

2 cups sugar 1/2 cup boiling water 1/4 cup molasses 4 drops oil of spearmint

Put sugar and molasses into a smooth, clean saucepan, add boiling water, heat gradually to the boiling point, and boil to 258 deg. F., or until candy becomes brittle when tested in cold water; add flavoring, pour on an oiled slab or platter, and when cool enough to handle pull until nearly white; pull into long strips about half an inch in diameter, and cut in small pieces with scissors; roll in powdered sugar, and keep in a covered jar for several days before using.

693.--APRICOT PASTE

Follow recipe for Mint Paste (see No. 694), omitting spearmint and coloring, and adding one cup of stewed and strained dried apricots (without juice); roll in confectioners' sugar, or dip in melted fondant or chocolate.

694.--MINT PASTE

1 box granulated gelatine 1/4 cup lemon juice 2/3 cup cold water Grated rind 1 orange 1 cup boiling water 5 drops oil of spearmint 2 cups sugar Green coloring

Soak gelatine in cold water five minutes; dissolve in boiling water; add sugar, and stir until dissolved; add lemon juice, and boil twenty minutes; add rind, flavoring, and coloring; pour into a small pan and let stand for several hours; cut into cubes and roll in confectioners' sugar. Oil of wintergreen, cloves, or cinnamon may be used in place of spearmint, and other coloring may be used.

695.--TURKISH DELIGHT

1 box granulated gelatine 3 tablespoons lemon juice 2/3 cup strained orange juice Grated rind 1 orange 1 cup boiling water 1/4 cup nut meats cut fine 2 cups sugar 1/2 cup candied fruit cut fine

Soak gelatine in orange juice five minutes; dissolve in boiling water, add sugar and lemon juice, and stir until sugar is dissolved; boil twenty minutes; add rind, and, when nearly cold, add nuts and fruit and pour into a small pan; let stand several hours, cut in cubes, and roll in confectioners' sugar. Paste may be colored pink by adding red gelatine to the orange juice.

696.--FRUIT WAFERS

1/2 pound prunes Juice and grated rind 1/2 lemon 1/2 pound figs Confectioners' sugar 1/2 pound dates

Soak prunes and figs in cold water over night, drain and wipe dry; cut prunes from stones, stone dates, and put all fruit through food chopper, using finest cutter; add lemon rind, juice, and sugar enough to knead to a firm paste; roll on a sugared board to one-fourth-inch thickness, and cut in small rounds, squares, or diamonds. Or form paste into small balls, and roll in coconut or chopped nut meats. One-half cup of finely chopped nut meats may be added to the paste. This is an excellent filling for stuffed dates.

697.--SPICED RAISINS

2 cups large raisins seeded 1/2 teaspoon cinnamon 1/2 tablespoon butter 1/2 teaspoon mace 2 tablespoons vinegar 1/4 teaspoon clove 2 tablespoons water

Cook very slowly until raisins are plump and liquid has evaporated. Cool, and roll in granulated sugar.

698.--STUFFED DATES

Wash one pound large dates, dry, and remove stones; stuff with plain fondant, or fondant mixed with candied fruits or nuts; or stuff with a seeded raisin, or a piece of date, fig, or pineapple. Roll in confectioners' sugar.

699.--STUFFED PRUNES

1 pound large prunes 1/2 cup confectioners' sugar 1/2 pound dried apricots

Wash fruit, soak over night, drain and dry; remove stones from prunes with a knife; put apricots through food chopper, mix with sugar, and fill prunes; roll in confectioners' sugar.

700.--MARRONS GLACES

2 cups sugar 1 tablespoon corn sirup 1-1/2 cups water 1 pint chestnuts

Shell one pint of chestnuts (see No. 243) and simmer in a sirup made of sugar and water until chestnuts are tender but not broken. Drain from sirup; cook the sirup with the corn sirup to 310 deg. F., or until sirup begins to discolor. Remove saucepan from fire, place in a saucepan of hot water, put chestnuts on a dipping needle or long pin, and dip in sirup until thoroughly coated; place on an oiled platter.

701.--NUTS AND FRUITS GLACE

2 cups sugar 1/8 teaspoon cream of tartar 1 cup water

Boil sugar, water, and cream of tartar to 310 deg. F. Follow directions for dipping Marrons Glaces (see No. 700). Cherries, strawberries, orange sections, grapes, or mint and rose leaves may be dipped in the same way.

APPENDIX

A.--TABLE OF WEIGHTS AND MEASURES

1 teaspoon = 60 drops 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 1 cup = 1/2 pint 2 pints = 1 quart Butter, 2 tablespoons solidly packed = 1 ounce Butter, 2 cups solidly packed = 1 pound Chocolate, 1 square = 1 ounce Coffee, 4-1/3 cups = 1 pound Eggs, 9 in shells = 1 pound English Walnuts, chopped, 5 cups = 1 pound Flour, 4 tablespoons = 1 ounce Flour, Pastry, 4 cups = 1 pound Flour, Bread, 4 cups = 1 pound Flour, Entire Wheat, 3-7/8 cups = 1 pound Flour, Graham, 4-1/2 cups = 1 pound Meat, 2 cups finely chopped = 1 pound Oatmeal, 2-2/3 cups = 1 pound Oats, Rolled, 5 cups = 1 pound Rice, 1-7/8 cups = 1 pound Rye Meal, 4-1/3 cups = 1 pound Sugar, Brown, 2-2/3 cups = 1 pound Sugar, Confectioners', 3-1/2 cups = 1 pound Sugar, Granulated, 2 cups = 1 pound Sugar, Powdered, 2-2/3 cups = 1 pound Sugar or Salt, 2 tablespoons = 1 ounce

B.--TIME TABLE FOR COOKING

BAKING

Beans, Boston Baked 8 hours Biscuits, Baking Powder (according to size) 12-15 minutes Raised (according to size) 12-20 minutes Bread (ten-cent loaf) 50 minutes Breads, Baking Powder Muffins (according to size) 18-30 minutes Corn Bread (shallow pan) 15-20 minutes Gingerbread (shallow pan) 25 minutes Popovers (according to size) 25-30 minutes Yeast Muffins (according to size) 20-30 minutes Cake, Fruit 1-1/4 to 2 hours Layer 15-20 minutes Loaf (shallow pan) 30 minutes Sponge (deep pan) 40 minutes Cookies and Wafers 6-15 minutes Cup Custards 25 minutes Fish, whole, 4 pounds 1 hour Fillets, or whole small 20-30 minutes Meats, Fillet of Beef (medium) 45-60 minutes Rump of Beef (medium) per pound 17 minutes Sirloin or Rib of Beef (medium) per pound 15 minutes Chicken, per pound 18 minutes Duck, Domestic 1 to 1-1/4 hours Duck, Wild 15-20 minutes Goose, Domestic, per pound 20 minutes Leg of Lamb, per pound 18 minutes Pork Chops 30 minutes Loin of Pork, per pound 22 minutes Turkey, per pound 20 minutes Loin of Veal, per pound 22 minutes Pies 35-45 minutes Rice or Tapioca Pudding, Cooked 45 minutes Rice or Tapioca Pudding, Uncooked 2-1/2 to 3-1/2 hours

BOILING

Cereals Corn Meal 2 hours Hominy 2-3 hours Macaroni 20-30 minutes Oatmeal 4 hours Rice 20-30 minutes Rolled Oats 1/2 hour Spaghetti 20 minutes Granulated or Rolled Wheat 1/2 hour Eggs Soft-cooked 3-5 minutes Hard-cooked 20 minutes Fish Bass, per pound 12 minutes Bluefish, per pound 12 minutes Cod, per pound 6 minutes Halibut, per pound 12 minutes Lobster, whole 20 minutes Salmon, per pound 12 minutes Small fish 6-10 minutes Meats Corned Beef 3-4 hours Fresh Beef 3 hours Fowl, per pound 30 minutes Ham, per pound 25 minutes Mutton (leg), per pound 25 minutes Corned Tongue 3-1/2 hours Fresh Tongue 2-1/2 hours Vegetables Artichokes 30-45 minutes Asparagus 20-30 minutes Dried Beans 3-4 hours Lima and other Shell Beans 1 to 1-1/4 hours String Beans 1-2 hours Beets, old 2-4 hours Beets, young 45 minutes Brussels Sprouts 20 minutes Cabbage 20-30 minutes Cauliflower 25 minutes Green Corn 10 minutes Onions 1 to 1-1/2 hours Oyster Plant (whole) 45 minutes Parsnips 45-60 minutes Peas, Fresh 20-60 minutes Peas, Dried 3 hours Potatoes, White 20-30 minutes Potatoes, Sweet 20-25 minutes Spinach 25-30 minutes Tomatoes (stewed) 20-30 minutes Turnips, Yellow 1-1/2 to 2 hours Turnips, White 1 to 1-1/2 hours

BROILING

Bacon and Ham, sliced thin 4 minutes Chicken, Spring 20 minutes Chops, Lamb or Mutton 6-10 minutes Fish, Slices Cod, Halibut, Salmon, Swordfish 12-15 minutes Fish, whole small, Smelt, Trout 8-10 minutes Fish, whole split, Bluefish, Scrod, Shad, Whitefish 18-22 minutes Oysters 3-4 minutes Steak, 1 inch thick (medium) 8 minutes Squab 10-12 minutes Tripe and Liver 6 minutes

FRYING

Chops or Cutlets, Breaded 5-8 minutes Croquettes and Fishballs 1 minute Doughnuts, Drop Cakes, Fritters, Muffins 3-5 minutes Fish, rolled fillets and slices 5-7 minutes Fish, whole small, Smelt, Trout, Whitebait 2-7 minutes Potatoes, Straws, Chips 3-4 minutes Potatoes, French Fried 6-8 minutes

C.--TEMPERATURE TABLE

Fahrenheit Freezing point 32 deg. Lukewarm Water or Milk, not over 98 deg. Albumen begins to coagulate 134 deg. Milk, Pasteurized, keep for 1/2 hour at 145 deg. Simmering point 185 deg. Boiling point, Water (sea level) 212 deg. Boiling point, Milk (sea level) 214 deg. Milk, scalded in double boiler 196 deg. Baking, Apples 300 deg. Baking, Bananas 400 deg. Baking, Biscuit (baking powder) 450 deg. Baking, Biscuit (yeast) 425 deg. Baking, Loaf Bread 400 deg. Baking, Muffins 380 deg. Baking, Popovers 450 deg. Baking, Cake: Cookies 400 deg. Baking, Cake: Gingerbread 375 deg. Baking, Cake: Fruit and Pound 300 deg. Baking, Cake: Layer 380 deg. Baking, Cake: Plain (shallow pan) 375 deg. Baking, Cake: Sponge (shallow pan) 350 deg. Baking, Meats, Beef and Mutton, for 15 minutes 450 deg. then reduce to 350 deg. Baking, Meats, Chicken and Turkey, for 1/2 hour 400 deg. then reduce to 300 deg. Baking, Meats, Goose and Lamb, for 1/2 hour 400 deg. then reduce to 300 deg. Baking, Meats, Pork and Veal, for 1/2 hour 350 deg. then reduce to 260 deg. Baking, Pastry: Pies, for 1/4 hour 450 deg. then reduce to 350 deg. Baking, Pastry: Tart or Patty Shells 450 deg. Baking, Potatoes 450 deg. Frying:[14] Breaded Chops, Oysters 380 deg. Frying: Croquettes, Fishballs 390 deg. Frying: Doughnuts, Fritters 360 deg.-370 deg. Frying: Potatoes, French Fried 380 deg. Frying: Potato Chips or Straws 400 deg. Fruit Jelly 222 deg. Sugar and Water Sirup, large thread 217 deg. Sugar and Water Sirup, feather 232 deg. Sugar and Water Sirup, soft ball 240 deg. Sugar and Water Sirup, hard ball 250 deg. Sugar and Water Sirup, for glaced fruits and nuts 310 deg. Sugar and Water Sirup, for spun sugar 300 deg. Sugar and Water Sirup, caramel 350 deg. A very hot oven 450 deg.-550 deg. A hot oven 400 deg.-450 deg. A moderate oven 350 deg.-400 deg. A slow oven 250 deg.-350 deg.

FOOTNOTES:

[14] To test fat without a thermometer, drop a bit of white bread into hot fat; it should brown in 60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.) 40 seconds for cooked mixtures (Croquettes, Fishballs, etc.) 20 seconds for Chops, French Fried Potatoes, etc.

D.--TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD.

The following table gives the approximate number of calories and the approximate percentage of protein, fat, and carbohydrate in an average portion of food.[15] Unless otherwise stated an egg, orange, potato, etc., means one of average size.

Percentage of Number of Kind of Food Amount Calories Protein Fat Carbohydrates

_Beverages_ Buttermilk (see Dairy Products) Chocolate[16] 1 cup 200 10 49 41 Cocoa[16] 1 cup 140 14 39 47 Eggnog 1 cup 225 21 48 31 Grape Juice 1/2 cup 100 0 0 100 Milk (See Dairy Products) Orange Juice 1/2 cup 50 0 0 100 _Breads_ Baking Powder Biscuit 1 small biscuit 50 11 27 62 Boston Brown Bread 1 slice 3/4 in. x 3 in. diameter 100 10 10 80 White Bread 1 slice 1/2 in. x 4 in. x 2-1/2 in. 50 14 6 80 Corn Bread 1 piece 2 in. x 2 in. x 1 in. 100 10 24 66 Crackers, Graham 1 50 9 20 71 Crackers, Soda 1 25 10 20 70 Croutons (fried) 12 half-in. cubes 80 7 49 44 Croutons (toasted) 12 half-in. cubes 45 14 4 82 Griddle Cakes 2 cakes 4-1/2 in. in diameter 200 14 25 61 Muffins, Corn Meal 1 133 13 25 62 Muffins, One-egg 1 125 12 24 64 Popovers 1 100 18 27 55 Sandwich (Club) 1 500 15 69 16 _Cake_ Apple Sauce Cake slice 1/2 in. x 1-1/2 in. x 3-3/4 in. 128 4 23 73 Doughnuts 1 200 6 45 49 Fruit Cake slice 1/2 in. x 2 in. x 4 in. 300 6 26 68 Hot Water Gingerbread 1 piece 2 in. x 2 in. x 2 in. 200 8 22 70 Hot Water Sponge Slice 1-1/2 in. x 1-1/2 in. x 2 in. 100 7 7 86 Macaroon 1 50 6 33 61 One-Egg Cake Slice 1/2 in. x 2 in. x 4 in. 225 8 32 60 _Candy and Sugar_ Bitter Chocolate 1 oz. 200 8 72 20 Chocolate Fudge 1 cubic inch 89 2 20 78 Sweet Milk Chocolate 1 oz. 143 7 58 35 Molasses 1 tablespoon 66 3 0 97 Sugar, Granulated 1 tablespoon 55 0 0 100 Sugar 1 full-sized lump 28 0 0 100 _Cereals_ Corn Flakes 1 cup 80 6 4 90 Corn Meal Mush 1/2 cup 75 10 5 85 Grape Nuts 1/3 cup 200 12 2 86 Macaroni (cooked) 3/4 cup 75 15 2 83 Oatmeal (cooked) 1/2 cup 50 17 16 67 Rice (steamed) 1/2 cup 64 9 1 90 Shredded Wheat Biscuit 1 100 13 5 82 Wheat Meal Mush 1/2 cup 67 12 4 84 _Cheese Dishes_ Cheese Fondue 3/4 cup 180 17 70 13 Welsh Rarebit 1/2 cup and 1 thin slice toast 350 22 57 21 _Dairy Products_ Butter 1 tablespoon 113 1 99 0 Buttermilk 1 cup 88 33 13 54 Cheese, American 1-1/2 cubic inches 100 26 71 3 Cheese, Cottage 2 cubic inches 50 76 9 15 Cream, Thin 1/4 cup 100 5 86 9 Milk, Unskimmed 1 cup 160 20 52 28 Milk, Skimmed 1 cup 88 37 7 56 _Desserts_ Brown Betty 1/2 cup 250 3 35 62 Chocolate Blancmange 1/2 cup 312 9 48 43 Cup Custard 1 custard 200 17 39 44 Lemon Jelly 1/2 cup 100 9 0 91 Pie, Apple 1 piece[17] 300 3 41 56 Pie, Custard 1 piece 256 9 32 59 Pie, Lemon Meringue 1 piece 367 5 27 68 Pie, Mince 1 piece 450 8 39 53 Pie, Raisin 1 piece 445 5 36 59 Pie, Squash 1 piece 360 10 25 65 Rice Custard 1/2 cup 100 18 32 50 Indian Tapioca 1/2 cup 400 11 20 69 Vanilla Ice Cream (custard) 1/2 cup 200 6 55 39 _Eggs_ Boiled 1 75 36 64 0 Scrambled 1/3 cup 133 20 76 4 _Fats and Salad Dressings_ Bacon fat 1 tablespoon 132 0 100 0 Beef Drippings 1 tablespoon 113 0 100 0 Butter (See Dairy Products) Cream (See Dairy Products) Crisco 1 tablespoon 134 0 100 0 Lard 1 tablespoon 132 0 100 0 Oleomargarine 1 tablespoon 113 1 99 0 Olive Oil 1 tablespoon 132 0 100 0 French Dressing 1 tablespoon 88 0 100 0 Mayonnaise Dressing 1 tablespoon 105 1 97 2 Cooked Dressing 1 tablespoon 25 10 64 26 _Fruits_ Apple, baked (with sugar) 1 large 200 1 3 96 Bananas 1 large 100 5 6 89 Cantaloupe 1/2 50 6 0 94 Cranberry Sauce 1/4 cup 100 0 1 99 Dates 1 25 2 7 91 Figs, dried 1 67 5 1 94 Grape Fruit 1 medium 100 7 4 89 Olives, Green 2 medium 30 1 83 16 Orange 1 large 100 6 3 91 Peach 1 40 7 2 91 Prunes, Stewed 1/4 cup 200 2 0 98 Raisins 1/4 cup 100 3 9 88 _Meats and Fish (cooked)_ Bacon 1 thin slice 25 13 87 0 Dried Beef (creamed) 1/3 cup 100 16 65 19 Hamburg Steak (broiled) cake 7/8 in. thick 2-1/2 in. diameter 100 55 45 0 Roast Beef slice 5 in. x 2-1/2 in. x 1/4 in. 100 46 54 0 Stewed Beef with Dumpling 1 cup 290 14 24 62 Lamb Chops 1 kidney chop 125 24 76 0 Pork Chops 1 loin chop 200 18 82 0 Sausage 2 small 100 20 78 2 Clams (raw) 8 50 56 8 36 Codfish Balls 1, 2 inches in diameter 100 14 65 21 Creamed Codfish 1/2 cup 100 32 46 22 Oysters (raw) 6 50 49 22 29 Salmon (canned) 1/2 cup 100 45 55 0 _Sauces_ Brown Sauce 2 tablespoons 37 14 49 37 Lemon Sauce 2 tablespoons 70 0 30 70 Tomato Sauce 2 tablespoons 40 5 70 25 White Sauce 2 tablespoons 55 8 70 22 _Soups_ Bouillon 3/4 cup 19 84 8 8 Cream of Corn 3/4 cup 150 12 38 50 Corn Chowder 3/4 cup 185 12 43 45 Split Pea 3/4 cup 125 26 2 72 Tomato (canned) 3/4 cup 100 12 12 76 _Vegetables_ Asparagus 7 stalks 33 32 8 60 Beans, Baked 3/4 cup 225 21 18 61 Beans, Lima (fresh) 1/2 cup 100 23 5 72 Beans, String 1/2 cup 20 22 7 71 Beets 1 beet, 2 in. diameter 25 14 2 84 Corn (canned) 1/2 cup 150 11 11 78 Peas (canned) 1/2 cup 67 26 3 71 Potatoes Mashed 1/2 cup 110 7 48 45 Sweet, Baked 1 200 6 5 89 White, Baked 1 100 11 1 88 Spinach 1/2 cup 20 12 8 80 Squash, winter 1/2 cup 55 9 7 84 Tomatoes (canned) 1/2 cup 30 12 8 71

FOOTNOTES:

[15] This table is based chiefly on food analyses as determined in Bulletin 28 of the U. S. Experiment Stations (_Chemical Composition of American Food Materials_); _How to Live_, by Professor Irving Fisher and Dr. E. L. Fisk; and _Feeding the Family_, by Professor Mary S. Rose.

[16] Made of half milk and half water.

[17] One piece equals one-sixth of a pie 9 inches in diameter.

E.--APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE.

By means of this table the fuel value of nearly all recipes may be computed.[18]

Percentage of Number of Material Quantity Calories Protein Fat Carbohydrates

_Cereals_ Barley, Pearl 1 cup 755 10 3 87 Bran 1 cup 218 14 6 80 Bread Crumbs, dried 1 cup 373 14 4 82 Bread Crumbs, soft 1 cup 147 14 4 82 Corn Meal 1 cup 504 10 5 85 Corn Starch 1 cup 459 0 0 100 Flour, Graham 1 cup 508 15 6 79 Flour, White, sifted 1 cup 395 12 4 84 Macaroni, broken 1 cup 355 15 2 83 Oatmeal 1 cup 636 17 16 67 Rolled Oats 1 cup 280 17 16 67 Rice 1 cup 867 9 1 90 Chocolate, bitter 1 square 173 8 72 20 Cocoa, dry 1 cup 634 17 53 30 Crackers, Boston 1 pound 1885 13 9 78 _Dairy Products_ Butter, See Fats Cheese, American (fresh) { 1 cup 498 } 26 71 3 { 1 pound 1993 } Condensed Milk, sweetened 1 cup 1067 11 23 66 Condensed Milk, unsweetened 1 cup 427 23 51 26 Skimmed Milk[19] Whole Milk[19] Cream[19] Eggs[19] Egg, White 1 14 97 3 0 Egg, Yolk 1 56 20 80 0 _Fats_ Butter { 1 cup 1802 } 1 99 0 { 1 pound 3605 } Crisco { 1 cup 2136 } 0 100 0 { 1 pound 4273 } Lard { 1 cup 2110 } 0 100 0 { 1 pound 4220 } Oleomargarine { 1 cup 1492 } 1 99 0 { 1 pound 3410 } Olive Oil 1 cup 1600 0 100 0 Suet { 1 cup 749 } 3 97 0 { 1 pound 3424 } _Fruits_ Apricots, dried 1 pound 1260 7 3 90 Blackberries 1 cup 200 9 16 75 Concord Grapes 1 large bunch 100 5 15 80 Cranberries 1 cup 46 4 11 85 Currants, dried 1 cup 502 3 5 92 Dates, dried (unstoned) { 1 cup 508 } 2 7 91 { 1 pound 1416 } Figs, chopped { 1 cup 507 } 5 1 94 { 1 pound 1437 } Lemon Juice 1/2 cup 44 0 0 100 Pineapple (canned, grated) 1 cup 369 1 4 95 Other fruits[19] Gelatine 1 ounce 106 100 0 0 Maple Sirup 1 cup 976 0 0 100 _Meats and Fish_ (Edible portion) Beef, Sirloin Steak 1 pound 1143 31 69 0 Beef, Round 1 pound 950 54 46 0 Beef, Tongue 1 pound 727 47 53 0 Chicken, young 1 pound 500 79 21 0 Clams, long 1 pint 240 56 8 36 Cod 1 pound 326 95 5 0 Fowl 1 pound 1050 35 65 0 Goose 1 pound 1818 16 84 0 Halibut 1 pound 571 61 39 0 Ham 1 pound 1940 29 71 0 Lamb, forequarter 1 pound 1430 25 75 0 Liver 1 pound 605 61 39 0 Lobster 1 pound 390 78 20 2 Mackerel 1 pound 645 50 50 0 Mutton, Leg 1 pound 1105 41 59 0 Oysters 1 pint 230 49 22 29 Salt Pork, fat 1 pound 3670 2 98 0 Shad 1 pound 762 46 54 0 Turkey Veal, Breast 1 pound 1333 29 71 0 Other Meats and Fish[19] 1 pound 840 47 53 0 Molasses 1 cup 976 3 0 97 _Nuts_ (shelled) Almonds 1 cup 734 13 76 11 Peanuts 1 cup 663 19 63 18 Peanut Butter 1/3 cup 640 19 69 12 Pecans 1 cup 1145 5 87 8 Walnuts, English 1 cup 600 11 82 7 _Sugar_ Brown 1 cup 625 0 0 100 Granulated 1 cup 840 0 0 100 Powdered 1 cup 672 0 0 100 _Vegetables_ Beans, dried 1 cup 684 26 5 69 Beans, Lima, dried 1 cup 541 21 4 75 Cabbage 1 pound 145 20 9 71 Carrots 1 pound 210 10 5 85 Celery (cut in 1/4-inch pieces) 1 cup 24 24 5 71 Corn, canned 1 cup 255 11 11 78 Lentils (dried) 1 cup 640 29 3 68 Lettuce 1 large head 50 25 14 61 Mushrooms 1 pound 211 31 8 61 Onions { 1 onion 25 } 13 6 81 { 1 pound 225 } Parsnips 1 pound 291 10 7 83 Peas, canned (drained) 1 cup 134 26 3 71 Peas, dried 1 cup 675 28 3 69 Tapioca 1 cup 640 0 0 100 Tomatoes, fresh 1 pound 100 21 8 71 Tomatoes, canned 1 cup 60 21 8 71 Turnip 1 cup 1/2-inch cubes 50 13 5 82 Other Vegetables[19]

FOOTNOTES:

[18] See Note 1 on page 245.

[19] See Table D on page 245.

F.--NORMAL WEIGHTS FOR MEN AND WOMEN[20]

WHAT MEN SHOULD WEIGH

Ages: 15-24 25-29 30-34 35-39 40-44 45-49 50-54 55-59 60-64

5 ft. 0 in. 120 125 128 131 133 134 134 134 131 5 ft. 1 in. 122 126 129 131 134 136 136 136 134 5 ft. 2 in. 124 128 131 133 136 138 138 138 137 5 ft. 3 in. 127 131 134 136 139 141 141 141 140 5 ft. 4 in. 131 135 138 140 143 144 145 145 144 5 ft. 5 in. 134 138 141 143 146 147 149 149 148 5 ft. 6 in. 138 142 145 147 150 151 153 153 153 5 ft. 7 in. 142 147 150 152 155 156 158 158 158 5 ft. 8 in. 146 151 154 157 160 161 163 163 163 5 ft. 9 in. 150 155 159 162 165 166 167 168 168 5 ft. 10 in. 154 159 164 167 170 171 172 173 174 5 ft. 11 in. 159 164 169 173 175 177 177 178 180 6 ft. 0 in. 165 170 175 179 180 183 182 183 185 6 ft. 1 in. 170 177 181 185 186 189 188 189 189 6 ft. 2 in. 176 184 188 192 194 196 194 194 192

WHAT WOMEN SHOULD WEIGH

Ages: 15-19 20-24 25-29 30-34 35-39 40-44 45-49 50-54 55-59 60-64

4 ft. 11 in. 111 113 115 117 119 122 125 128 128 126 5 ft. 0 in. 113 114 117 119 122 125 128 130 131 129 5 ft. 1 in. 115 116 118 121 124 128 131 133 134 132 5 ft. 2 in. 117 118 120 123 127 132 134 137 137 136 5 ft. 3 in. 120 122 124 127 131 135 138 141 141 140 5 ft. 4 in. 123 125 127 130 134 138 142 145 145 144 5 ft. 5 in. 125 128 131 135 139 143 147 149 149 148 5 ft. 6 in. 128 132 135 139 143 146 151 153 153 152 5 ft. 7 in. 132 135 139 143 147 150 154 157 157 155 5 ft. 8 in. 136 140 143 147 151 155 158 161 161 160 5 ft. 9 in. 140 144 147 151 155 159 163 166 166 165 5 ft. 10 in. 144 147 151 155 159 163 167 170 170 169 5 ft. 11 in. 149 153 155 158 162 166 170 174 174 172 6 ft. 0 in. 154 157 159 162 165 169 173 177 177 175

FOOTNOTES:

[20] Based upon statistics furnished by the Mutual Benefit Life Insurance Company of Newark, New Jersey.

G.--LIST OF GOVERNMENT PUBLICATIONS ON FOODS AND COOKING[21]

Beans, Peas, and other Legumes as Food Farmers' Bulletin, 121 Bread and Bread Making Farmers' Bulletin, 389 Canned Fruit, Preserves, and Jellies Farmers' Bulletin, 203 Canning Tomatoes; Home and Club Work Farmers' Bulletin, 521 Canning Vegetables in the Home Farmers' Bulletin, 359 Care of Food in the Home Farmers' Bulletin, 375 Cereal Breakfast Foods Farmers' Bulletin, 249 Cheese; Economical Uses in the Home Farmers' Bulletin, 487 Chemical Composition of American Food Materials Experiment Stations Bulletin, 28 Corn Meal as a Food and Ways of Using It Farmers' Bulletin, 565 Eggs and Their Uses as Food Farmers' Bulletin, 128 Fireless Cooker, Hay Box, or Farmers' Bulletin, 296 Fish as Food Farmers' Bulletin, 85 Food for Young Children Farmers' Bulletin, 717 Food Customs and Diet in American Homes Experiment Stations Circular, 110 Fruit, Use of, as Food Farmers' Bulletin, 293 Functions and Uses of Food Experiment Stations Circular, 46 Grape Juice, Unfermented, Manufacture and Use of Farmers' Bulletin, 644 Honey and Its Uses in the Home Farmers' Bulletin, 653 Household Equipment, Selection of Department of Agriculture Year Book, 1914 Measurements for the Household Standards Circular, 55 Meat: Economical Use of in the Home Farmers' Bulletin, 391 Meats: Composition and Cooking Farmers' Bulletin, 34 Milk, The Care of and Its Use in the Home Farmers' Bulletin, 413 Milk, The Uses of as Food Farmers' Bulletin, 363 Mushrooms and Other Common Fungi Agriculture Bulletin, 175 Mushrooms, Preserving Wild Farmers' Bulletin, 342 Nutrition of Man in U. S., Investigation on Experiment Stations Office Nutrition, Principles of, and Nutritive Value of Food Farmers' Bulletin, 142 Nuts and Their Use as Food Farmers' Bulletin, 332 Olive Oil and Its Substitution Chemistry Bulletin, 77 Oysters: The Food that has not "Gone Up" Department of Commerce, Bureau of Fisheries, Economic Circular No. 18 Peanut Oil Farmers' Bulletin, 751 Popcorn for Home Use Farmers' Bulletin, 553 Raisins, Figs, and Other Dried Fruits, and Their Use Agriculture Year Book, 1912; Separate, 610 Sugar as Food Farmers' Bulletin, 93 Vegetables, Preparation of, for the Table Farmers' Bulletin, 256

FOOTNOTES:

[21] Many of these bulletins are furnished free upon application to one's Congressman. A list of Farmers' Bulletins, and a price list of other government publications on foods and cooking, will be sent on application to the Superintendent of Documents, Government Printing Office, Washington, D. C.

INDEX

INDEX

NO. PAGE 30 After-dinner Coffee 25 241 Almonds, Salted 97 180 Anchovy Sauce 80 Appetizers and Relishes 2 Asheville Canapes 17 11 Cantaloupe Cocktail 19 8 Celery Relish 19 9 Cheese and Apple Rings 19 3 Club Canapes 17 1 Cocktail Sauce 17 3 Crab Meat Canapes 18 17 Cucumber Pickles 21 12 Fruit Cocktail 19 6 Gloucester Canapes 18 5 Mock Crab Canapes 18 18 Pepper Hash 22 14 Piccalilli 20 19 Pickled Nasturtium Seeds 22 10 Spanish Cheese 19 15 Table Sauce 20 16 Tomato Ketchup 21 7 Tuna Canapes 18 13 Winter Chili Sauce 20 442 Apple and Cranberry Shortcake 160 366 Apple and Mint Salad 135 539 Apple Cake, Dutch 189 508 Apple Cake, Ginger 180 9 Apple, Cheese and, Rings 19 529 Apple Filling 186 325 Apple Fritters 123 540 Apple Pudding, Steamed 190 538 Apple Roulettes 189 490 Apple Sauce Cake 174 659 Apples, Baked with Dates 224 693 Apricot Paste 234 2 Asheville Canapes 17 34 Asparagus Soup 27

162 Bacon and Chicken Livers 72 163 Bacon and Lamb's Liver, Fried 73 151 Bacon, Breakfast 69 426 Bacon Sandwich Rolls 154 36 Baked Bean Soup 28 448 Baked Bean and Lettuce Sandwiches 163 351 Baked Bean Salad 130 247 Baked Beans 100 546 Baked Indian Pudding 191 674 Baked Pears 228 678 Baked Rhubarb and Bananas 229 555 Baked Rice Custard 194 556 Baked Rice Pudding 194 Baking defined 15 Baking Powder 10 397 Baking Powder 146 424 Baking Powder Biscuit 154 367 Banana and Apple Salad 135 560 Banana and Grape Juice Jelly 196 368 Banana and Peanut Salad 135 326 Banana Fritters 123 558 Banana Royal 196 181 Banana Sauce 80 443 Banana Shortcake 161 541 Banana Toast 190 559 Banana Whip 196 664 Bananas, Baked 225 665 Bananas with Figs and Nuts 226 666 Bar-le-Duc Currants, Mock 226 398 Barley Bread 146 248 Beans, Black, Thick Puree of 100 35 Beans, Black, Puree of 27 37 Beans, Red Kidney, Puree of 28 440 Beaten Biscuit, Maryland 158 182 Bechamel Sauce 80 134 Beef, American Chop Suey 62 130 Beef and Bacon Cakes 61 128 Beef, Broiled Chopped 60 126 Beef, Broiled Flank Steak 60 132 Beef, Casserole of 62 120 Beef, Corned 57 173 Beef, Corned, Hash 76 170 Beef, Corned, Scalloped 75 133 Beef, Creamed Dried, with Cheese 62 129 Beef, Hamburg Meat Cakes 61 131 Beef, Loaf 61 122 Beef, Pot Roast 58 119 Beef, Pressed 57 121 Beef, Roast 58 169 Beef, Savory 75 123 Beef, Shin of, with Creole Sauce 59 127 Beef Steak, Country Style 60 70 Beef Stew 40 124 Beef, Stuffed Shin 59 369 Bellevue Salad 135 Beverages 31 Cafe au Lait 26 33 Chocolate 26 32 Cocoa 26 30 Coffee, After-dinner 25 20 Coffee, Egg, and Milk 23 29 Coffee, Filtered 25 24 Ginger Ale Punch 24 23 Ginger Punch 24 22 Grape Eggnog 23 21 Grape Juice 23 25 Mint Julep (Ginger Ale) 24 26 Mint Lemonade 24 27 Tea 25 28 Tea, Iced 25 424 Biscuit, Baking Powder 154 440 Biscuit, Beaten, Maryland 158 430 Biscuit, Entire Wheat 155 431 Biscuit, Fruit Tea 156 432 Biscuit, Graham 156 429 Biscuit, Quick Drop 155 183 Black Butter 81 56 Blackberry Mold 197 542 Blackberry Pudding 190 563 Blancmange, Chocolate 197 578 Blancmange, Sea Moss 202 412 Blueberry Muffins 151 630 Blueberry Pie 216 543 Blueberry Pudding 190 212 Boiled Eggs 88 521 Boiled Icing 184 Boiling defined 15 686 Bonbon Centers 233 50 Bouillon, Tomato 32 Braising defined 15 399 Bran Bread (Baking Powder) 146 378 Bran Bread (Yeast) 138 510 Bran Drop Cookies 180 413 Bran Muffins 151 Bread 9 Bread, Baking Powder 398 Barley 146 399 Bran 146 403 Brown, Bread Crumb 148 428 Coffee Cake, Quick 155 405 Corn 148 409 Corn Cake, Custard 150 411 Corn Cake, Rhode Island 150 406 Corn, Country 149 401 Dark Nut 147 400 Date 147 404 Indian Date, Steamed 148 410 Molasses Corn 150 402 Quick Raisin 147 Bread, Yeast 378 Bran 138 387 Buns 14 388 Crescents 142 380 Date 139 379 Entire Wheat 139 381 Fried 139 382 Graham and Corn 140 383 Irish 140 384 Oatmeal 140 396 Roulettes 145 385 Rye 141 386 Shredded Wheat 141 377 White 138 403 Bread Crumb Brown Bread 148 217 Bread Omelet 90 184 Bread Sauce 81 471 Bread, Stale to freshen 168 208 Bread Stuffing 86 439 Breakfast Puffs 158 460 Brews 165 Broiling defined 15 544 Brown Betty 190 403 Brown Bread, Bread Crumb 148 461 Brown Bread Toast 165 185 Brown Sauce 81 486 Brown Sugar Sirup 172 387 Buns 141 Butter 5 472 Buttered Crumbs 168 422 Buttermilk Muffins 153

353 Cabbage and Beet Salad 131 354 Cabbage and Cranberry 131 250 Cabbage Baked 101 251 Cabbage Cooked in Milk 101 31 Cafe au Lait 26 Cake 10 Cake 490 Apple Sauce 174 491 Canada War 174 503 Charlotte Russe 178 504 Chocolate Marshmallow Roll 179 502 Cream Pie 178 492 Date 175 493 Fudge 175 508 Ginger Apple 180 506 Gingerbread, with Egg 179 505 Gingerbread, without Egg 179 507 Gingerbread, Sour Milk 180 509 Ginger Gems 180 503 Jelly Roll 178 494 Old-Fashioned Pork 175 495 One-Egg 176 496 Orange 176 497 Plain 176 498 Spice 177 500 Sponge 177 501 Velvet Sponge 178 499 White 177 Caloric Value, Tables of 245, 250 Calorie defined 2 Calories, Daily Requirement 2 414 Cambridge Muffins 151 491 Canada War Cake 174 2 Canapes, Asheville 17 3 Canapes, Club 17 4 Canapes, Crab Meat 18 6 Canapes, Gloucester 18 5 Canapes, Mock Crab 18 7 Canapes, Tuna 18 673 Candied Grape Fruit Peel 228 Candies 11 Candies 693 Apricot Paste 234 686 Bonbon Centers 233 688 Chocolate Bonbons 233 687 Fondant Bonbons 233 685 Fondant, Coffee 232 689 Fondant, Mint 233 684 Fondant, Plain 232 690 Fondant, Quick 233 696 Fruit Wafers 236 700 Marrons Glaces 237 694 Mint Paste 235 692 Mints, After-dinner 234 691 Mints, Quick 234 701 Nuts and Fruits Glace 237 697 Spiced Raisins 236 698 Stuffed Dates 236 699 Stuffed Prunes 236 695 Turkish Delight 235 Candle Stubs 12 Canned Vegetables 8 11 Cantaloupe Cocktail 19 590 Canton Ginger Sherbet 206 186 Caper Sauce 81 522 Caramel Icing 184 601 Caramel Sauce 209 547 Caramel Toast Pudding 191 Carbohydrates 1 Carbohydrates, Uses 1 Carbohydrates, Sources 1 Carbohydrates, Daily Requirement 1 256 Carrots Sauteed 103 257 Carrots Vinaigrette 103 39 Cauliflower 28 449 Celery and Egg Sandwiches 163 252 Celery, Braised 102 40 Celery, Cream of 29 245 Celery, Nut, and Potato Loaf 98 8 Celery Relish 19 253 Celery Root, Creamed 102 355 Celery Root Salad 131 187 Celery Sauce 82 462 Celery Toast 166 Cereals 8 308 Corn Meal and Beef Scrapple 117 293 Corn Meal Mush 113 294 Hominy, Steamed 113 295 Macaroni and Cheese, Scalloped 113 297 Noodle Balls (for Soup) 114 296 Noodle Paste 114 298 Oatmeal, Scotch 114 301 Polenta, French Fried 115 302 Polenta, Spanish 116 299 Polenta with Cheese 115 300 Polenta with Dates 115 305 Rice and Cocoanut Loaf 117 303 Rice and Ham, Baked 116 304 Rice, Boiled 116 306 Risotto 117 307 Samp, Steamed 117 310 Spaghetti and Ham, Baked 118 311 Spaghetti, Creole 118 312 Spaghetti, Italian 119 309 Wheat and Sausage Scrapple 118 503 Charlotte Russe, Cake for 178 562 Charlotte Russe Filling 197 Cheese 7 9 Cheese and Apple Rings 19 450 Cheese and Nut Sandwiches 163 237 Cheese, Baked Rice with 96 317 Cheese Balls 120 451 Cheese Club Sandwiches 163 234 Cheese, Cottage 96 235 Cheese, Crackers and, Baked 96 318 Cheese Croquettes 121 231 Cheese Croustades 95 232 Cheese Custard 95 511 Cheese Drops 181 233 Cheese Fondue 95 415 Cheese Muffins 151 236 Cheese Paste 96 188 Cheese Sauce 82 189 Cheese Sauce with Chives 82 238 Cheese, Scalloped, Toast and 97 42 Cheese Soup 29 10 Cheese, Spanish 19 654 Cheese Straws 223 655 Cheese Straws (Left-over Paste) 223 465 Cheese Toast 167 239 Cheese Tomato Rarebit 97 656 Cheese Wafers 223 512 Cheese Wafers 181 240 Cheese Welsh Rarebit 97 631 Cherry Pie 217 632 Cherry Pie, Mock 217 244 Chestnuts, Baked 98 243 Chestnuts, to Shell 98 56 Chicken and Okra Soup 35 55 Chicken, Cream of 35 162 Chicken Livers and Bacon 72 345 Chicken Salad 129 452 Chicken Sandwiches 164 13 Chili Sauce, Winter 20 33 Chocolate 26 563 Chocolate Blancmange 197 688 Chocolate Bonbons 233 513 Chocolate Cookies 181 581 Chocolate Ice Cream 203 523 Chocolate Icing 184 504 Chocolate Marshmallow Roll 179 603 Chocolate Marshmallow, Sauce 209 602 Chocolate Sauce 209 Chowders 75 Clam 43 76 Corn 43 77 Corn and Tomato 44 78 Fish 44 79 Oyster 45 80 Potato 45 81 Salmon 45 82 Salt Fish 46 83 Vegetable 46 591 Cider Frappe 206 190 Cider Sauce 82 487 Cider Sirup 173 Cinders 13 657 Cinnamon Hearts 223 604 Cinnamon Sauce 210 466 Cinnamon Toast 167 57 Clam Bisque 36 58 Clam Bouillon 36 75 Clam Chowder 43 59 Clear Soup 36 3 Club Canapes 17 12 Cocktail, Fruit 19 11 Cocktail, Cantaloupe 19 1 Cocktail Sauce 17 32 Cocoa 26 582 Cocoa Ice Cream 204 524 Cocoa Icing 185 564 Coconut and Orange Jelly 198 113 Codfish, Creamed 55 118 Codfish, Spanish 56 84 Cod Steaks, Baked 47 30 Coffee, After-dinner 25 569 Coffee and Rice Jelly 199 428 Coffee Cake, Quick 155 565 Coffee Caramel Custards 198 530 Coffee Cream Filling 186 20 Coffee, Egg, and Milk 23 29 Coffee, Filtered 25 583 Coffee Ice Cream 204 525 Coffee Icing 185 566 Coffee Junket 198 605 Coffee Sauce 210 Coloring 10 Condiments 12 Cookies 510 Bran Drop 180 511 Cheese Drops 181 512 Cheese Wafers 181 513 Chocolate 181 514 Ginger Wafers 182 517 Macaroons, Oatmeal 182 518 Macaroons, Peanut 183 515 Marshmallow Wafers 182 516 Molasses Brownies 182 519 Raisin Drop 183 520 Walnut Wafers 183 Cooking, Kinds of, defined 15 Cooking Fats 6 Cooking, Time Tables for 240 77 Corn and Tomato Chowder 44 406 Corn Bread, Country 149 410 Corn Bread, Molasses 150 405 Corn Bread, without Eggs 148 409 Corn Cake, Custard 150 411 Corn Cake, Rhode Island 150 76 Corn Chowder 43 41 Corn, Cream of 29 327 Corn Fritters 123 308 Corn Meal and Beef Scrapple 117 478 Corn Meal Griddle Cakes 170 293 Corn Meal Mush 113 425 Corn Meal Rolls 154 483 Corn Meal Waffles 172 407 Corn Muffins 149 393 Corn Muffins, Raised 144 254 Corn Pudding 102 408 Corn and Rice Muffins 149 346 Coronado Salad 129 234 Cottage Cheese 96 549 Cottage Pudding 192 5 Crab Canapes, Mock 18 4 Crab Meat Canapes 18 235 Crackers and Cheese, Baked 96 668 Cranberry Conserve 226 328 Cranberry Fritters 124 416 Cranberry Muffins 152 633 Cranberry Pie 217 634 Cranberry Pie (Open) 217 545 Cranberry Pudding, Baked 191 671 Cranberry Sauce 227 606 Cranberry Sauce (Pudding) 210 592 Cranberry Sherbet 206 567 Cranberry Whip 199 Cream 6 370 Cream Cheese Salad 136 371 Cream Cheese Salad, Frozen 136 40 Cream of Celery Soup 29 55 Cream of Chicken Soup 35 41 Cream of Corn Soup 29 46 Cream of Pea Soup 31 531 Cream Filling 186 526 Cream Icing 185 502 Cream Pie 178 463 Cream Toast 166 464 Cream Toast, Sauce for 166 96 Creamed Fish 50 213 Creamy Eggs on Toast 88 218 Creamy Omelet 90 214 Creole Eggs 89 191 Creole Sauce 83 388 Crescents 142 475 Crisp Sticks 169 Croquettes 192 Croquette Sauce 83 318 Cheese 121 317 Cheese Balls 120 319 Fish 121 320 Meat 121 321 Potato and Bean 122 322 Rice 122 323 Rice and Raisin 122 324 Salmon and Potato 122 473 Croustades 168 231 Croustades, Cheese 95 474 Croutons 169 417 Crumb Muffins 152 472 Crumbs, Buttered 168 315 Crumbs for Fried Food 120 209 Crust Stuffing 87 17 Cucumber Pickles 21 193 Cucumber Sauce 83 255 Cucumbers Sauteed 103 608 Currant Jelly Sauce 210 555 Custard, Baked Rice 194 232 Custard, Cheese 95 565 Custard, Coffee Caramel 198 635 Custard Pie 218 607 Custard Sauce 210

663 Dark Red Apple Sauce 225 444 Date and Apple Shortcake 161 532 Date and Fig Filling 186 380 Date Bread 139 400 Date Bread 147 404 Date Bread, Steamed 148 492 Date Cake 175 394 Date Muffins, Raised 144 418 Date Muffins 152 427 Date Rolls 154 609 Date Sauce 211 Desserts, Cold 558 Banana Royal 196 559 Banana Whip 196 560 Banana and Grape Juice Jelly 196 561 Blackberry Mold 197 562 Charlotte Russe Filling 197 563 Chocolate Blancmange 197 564 Coconut and Orange Jelly 198 569 Coffee and Rice Jelly 199 565 Coffee Caramel Custards 198 566 Coffee Junket 198 567 Cranberry Whip 199 568 Custard, Soft 199 570 Fruit Cream 199 571 Fruit Jelly, Spiced 200 572 Fruit Whip 200 573 Pineapple Pudding 200 575 Prune and Wheat Mold 201 574 Prune Whip 200 576 Prunes and Cranberries, Jellied 201 577 Rice Mold 202 578 Sea Moss Blancmange 202 Desserts, Frozen 579 Ices, to Freeze 203 590 Canton Ginger Sherbet 206 581 Chocolate Ice Cream 203 591 Cider Frappe 206 582 Cocoa Ice Cream 204 583 Coffee Ice Cream 204 592 Cranberry and Raisin Sherbet 206 580 Frozen Custard 203 600 Frozen Watermelon 208 593 Fruit Sherbet 206 594 Grape Bombe 207 595 Grape Sherbet 207 596 Jelly Sherbet 207 584 Mint Ice Cream 204 585 Orange Velvet Cream 204 586 Philadelphia Ice Cream 205 597 Pineapple Sherbet 207 587 Prune Ice Cream 205 598 Somerset Sherbet 208 588 Strawberry Ice Cream 205 599 Strawberry Sherbet 208 589 Vanilla Ice Cream 205 Desserts, Hot 539 Apple Cake, Dutch 189 508 Apple Cake, Ginger 180 540 Apple Pudding, Steamed 190 538 Apple Roulettes 189 541 Banana Toast 190 542 Blackberry Pudding 190 543 Blueberry Pudding 190 544 Brown Betty 190 547 Caramel Toast Pudding 191 548 Chocolate Pudding, Steamed 192 549 Cottage Pudding 192 545 Cranberry Pudding, Baked 191 550 Fig Pudding, Steamed 192 551 Fruit Pudding, Steamed 193 546 Indian Pudding, Baked 191 553 Indian Tapioca Pudding 194 552 Mock Indian Pudding 193 557 Mulled Rice 195 554 Peach Dumplings 194 555 Rice Custard, Baked 194 556 Rice Pudding, Baked 194 331 Doughnuts 125 332 Doughnuts, Small Tea 125 471 Doughnuts, Stale, to Freshen 168 194 Drawn Butter 83 479 Dried Crumb Griddle Cakes 171 658 Dried Fruit to cook 224 38 Dried Lima Bean Soup 28 429 Drop Biscuit, Quick 155 Dry Steaming defined 16 72 Dumplings 41 554 Dumplings, Peach 194 356 Dutch Potato Salad 132

Economy, General Suggestions for. See Chapter I 1 22 Eggnog 23 Eggs 6 Eggs, see also Omelets 90 212 Boiled 88 213 Creamy, on Toast 88 214 Creole 89 316 Egg for Dipping Fried Food 120 224 Scalloped, with Cheese 92 225 Scrambled, with Sausages 93 226 Scrambled, with Tomatoes 93 227 Shirred 93 228 Shirred, with Ham 93 230 Shirred, with Potato and Ham 94 229 Souffleed, with Ham Toast 94 215 with Cheese and Spaghetti 89 216 with Ham and Tomatoes 89 258 Egg Plant, Baked 103 259 Egg Plant, Fried 103 260 Egg Plant, Julienne 104 195 Egg Sauce 84 430 Entire Wheat Biscuit 155 379 Entire Wheat Bread 139 437 Entire Wheat Popovers 158 Extracts, flavoring 10

Fat 5 Fat, Temperatures for Frying 244 313 Fat, To Clarify 120 314 Fat, To Try Out 120 Fats as Food, Chief Uses 1 Fats as Food, Chief Sources 1 Fats as Food, Daily Requirement 1 Fats as Food, Cooking 6 672 Fig Paste 227 Fillings 529 Apple 186 530 Coffee Cream 186 531 Cream 186 532 Date and Fig 186 533 Fudge 187 534 Marshmallow 187 535 Mocha 187 536 Orange 187 537 Prune 188 29 Filtered Coffee 25 105 Finnan Haddie, Baked in Milk 53 109 Finnan Haddie, Broiled 54 Fireless Cooker 13 Fish 5 Fish, 84 Cod Steaks, Baked 47 113 Creamed Codfish 55 96 Creamed 50 105 Finnan Haddie, Baked 53 109 Finnan Haddie, Broiled 54 87 Flounder, Fried Fillet 48 103 Fried Scallops 52 85 Haddock, Baked Stuffed 47 86 Halibut, Boiled 47 106 Herring, Baked 53 111 Herring, Broiled 54 107 Mackerel, Baked Salt, Spiced 53 92 Oyster Pie, Creamed 49 94 Oyster Pie Shortcake 50 93 Oysters and Macaroni 49 89 Oysters, Broiled 48 91 Oysters, Creamed 49 95 Oysters, Panned 50 90 Oysters, with Brown Sauce 48 102 Salmon and Peas, Souffle 52 112 Salmon, Broiled Smoked 54 99 Salmon, Creole 51 100 Salmon, Dutch 51 101 Salmon Loaf 52 108 Salt Codfish Baked with Crackers 54 110 Salt Codfish, Broiled 54 117 Salt Codfish, Souffle 56 88 Sauteed with Salt Pork 48 104 Shrimps and Rice, Louisiana 53 118 Spanish Codfish 56 98 Timbales 51 Warmed over 50 97 Fish and Potato Pie 50 115 Fish Balls 55 114 Fish Cakes with Pork Scraps 55 78 Fish Chowder 44 319 Fish Croquettes 121 116 Fish Hash 56 210 Fish Stuffing 87 Flavoring Extracts 10 87 Flounder, Fried Fillet of 48 687 Fondant Bonbons 233 685 Fondant, Coffee 224 689 Fondant Mints 233 684 Fondant, Plain 232 690 Fondant, Quick 233 233 Fondue, Cheese 95 Food Classified 1 Food Daily Requirement 2 Food Government Publications 254 140 Fowl, Brown Fricassee 64 220 French Cheese Omelet 91 338 French Dressing 127 301 French Fried Potatoes 115 219 French Omelet 90 467 French Toast 167 Fricasseeing defined 15 381 Fried Bread 139 Fritters 325 Apple, Sliced 123 326 Banana 123 327 Corn 123 328 Cranberry 124 329 Rice and Currant 124 330 Salmon 124 580 Frozen Custard 203 Fruit 663 Apple Sauce, Dark Red 225 659 Baked Apples, with Dates 224 664 Baked Bananas 225 674 Baked Pears 228 678 Baked Rhubarb and Bananas 229 665 Bananas, with Figs and Nuts 226 666 Bar-le-Duc Currants, Mock 226 673 Candied Grape Fruit Peel 228 668 Cranberry Conserve 226 671 Cranberry Sauce 227 658 Dried, to Cook 224 672 Fig Paste, Laxative 227 660 Grape and Apple Jelly 224 662 Grape and Apple Sauce 225 682 Jam, Red Tomato 230 675 Marmalade, Pear and Ginger 228 680 Marmalade, Rhubarb and Fig 230 679 Marmalade, Rhubarb and Orange 229 681 Marmalade, Three in One 230 670 Preserved Cranberries 227 677 Quince Honey 229 667 Red Currant Conserve 226 661 Spiced Apple Jelly 225 669 Spiced Cranberries 227 676 Spiced Prunes 229 683 Watermelon Rind, Sweet Pickled 231 12 Fruit Cocktail 19 570 Fruit Cream 199 610 Fruit Sauce 211 593 Fruit Sherbet 206 43 Fruit Soup 30 431 Fruit Tea Biscuit 156 696 Fruit Wafers 236 572 Fruit Whip 200 Fruits 10 Frying defined 15 493 Fudge Cake 175 533 Fudge Filling 187 Fuel 13

Garnishings 12 Gas 13 17 Gherkins 21 453 Giblet Sandwiches 164 24 Ginger Ale Punch 24 508 Ginger Apple Cake 180 509 Ginger Gems 180 23 Ginger Punch 24 611 Ginger Sauce 211 514 Ginger Wafers 182 507 Gingerbread, Sour Milk 180 506 Gingerbread, with Egg 179 505 Gingerbread, without Egg 179 6 Gloucester Canapes 18 468 Goldenrod Ham Toast 167 648 Gooseberry Patties 221 636 Gooseberry Pie 218 Government Publications on Food 254 382 Graham and Corn Bread 140 432 Graham Biscuit 156 438 Graham Popovers 158 594 Grape Bombe 207 22 Grape Eggnog 23 21 Grape Juice 23 662 Grape Juice and Apple Sauce 225 595 Grape Sherbet 207 Griddle Cakes 478 Corn Meal 170 479 Dried Crumb 171 476 Plain 170 481 Raised Buckwheat 171 480 Rice 171 477 Sour Milk 170 Grilling defined 15 Groceries 5

85 Haddock, Baked Stuffed 47 86 Halibut, Boiled 47 454 Ham and Cheese Sandwiches 164 171 Ham and Potato, Baked 76 153 Ham, Baked Sliced 69 152 Ham, Broiled 69 172 Ham Mousse 76 221 Ham Omelet 91 129 Hamburg Meat Cakes 61 612 Hard Sauce 211 173 Hash, Corned Beef, with Beets 76 116 Hash, Fish 56 18 Hash, Pepper 22 174 Hash, Savory, Baked 77 175 Hash, Southern 77 292 Hash, Vegetable 112 106 Herring, Baked 53 111 Herring, Smoked Broiled 54 196 Hollandaise Sauce 84 294 Hominy, Steamed 113 677 Honey, Quince 229 197 Horseradish Sauce 84

28 Iced Tea 25 Ices, See Frozen Deserts Icings 521 Boiled 184 522 Caramel 184 523 Chocolate 184 524 Cocoa 185 525 Coffee 185 526 Cream 185 527 Orange 185 528 Quick 185 553 Indian Tapioca Pudding 194 383 Irish Bread 140 71 Irish Stew with Dumplings 40

682 Jam, Red Tomato 230 333 Jam Cakes, Fried 125 433 Jam Rolls 156 576 Jellied Prunes and Cranberries 201 Jelly 560 Banana and Grape 196 564 Coconut and Orange 198 569 Coffee and Rice 199 660 Grape and Apple 224 661 Spiced Apple 225 571 Spiced Fruit 200 503 Jelly Roll, Cake for 178 596 Jelly Sherbet 207 60 Julienne Soup 37

16 Ketchup Tomato 21 165 Kidneys, Devilled 73 164 Kidneys in Brown Sauce 73 Kitchen Equipment 12

73 Lamb Broth with Spaghetti 41 135 Lamb, Brown Fricassee 63 136 Lamb, Casserole of 63 137 Lamb Chops 63 138 Lamb Cutlets 64 139 Lamb, Rolled Roast 64 357 Leek Salad 132 261 Leeks, Creamed 104 Left-over Vegetables 8 637 Lemon Pie 218 613 Lemon Sauce 211 488 Lemon Sirup 173 26 Lemonade, Mint 24 222 Light Omelet 91 249 Lima Bean Loaf 101 38 Lima Bean Soup, Dried 28 163 Liver, Lamb's, and Bacon 73 160 Liver, Braised 72 161 Liver, Brown Fricassee 72 176 Liver Patties 77 131 Loaf, Beef 61 245 Loaf, Celery, Nut, and Potato 98 154 Loaf, Ham 69 249 Loaf, Lima Bean 101 246 Loaf, Nut 99 305 Loaf, Rice and Coconut 117 101 Loaf, Salmon 52 157 Loaf, Veal, Baked 70 158 Loaf, Veal, Boiled 71

Macaroni 8 295 Macaroni and Cheese, Scalloped 113 93 Macaroni, Oysters and 49 517 Macaroons, Oatmeal 182 518 Macaroons, Peanut 183 107 Mackerel, Baked Salt (Spiced) 53 Marketing 3 638 Marlborough Pie 218 675 Marmalade, Pear and Ginger 228 681 Marmalade, Three in One 230 700 Marrons Glaces 237 534 Marshmallow Filling 187 455 Marshmallow Sandwiches 164 614 Marshmallow Sauce 212 515 Marshmallow Wafers 182 339 Mayonnaise Dressing 127 Meals, Planning 1 Meat 3 347 Meat and Potato Salad 129 320 Meat Croquettes 121 Meats 134 American Chop Suey 62 171 Baked Ham and Potato 76 153 Baked Sliced Ham 69 130 Beef and Bacon Cakes 61 131 Beef Loaf 61 160 Braised Liver 72 151 Breakfast Bacon 69 128 Broiled Chopped Beef 60 126 Broiled Flank Steak 60 152 Broiled Ham 69 140 Brown Fricassee of Fowl 64 135 Brown Fricassee of Lamb 63 161 Brown Fricassee of Liver 72 132 Casserole of Beef 62 136 Casserole of Lamb 63 145 Casserole of Rabbit and Okra 67 162 Chicken Livers and Bacon 72 142 Chicken Pie 65 173 Corned Beef Hash with Beets 76 144 Country Club Rabbit 66 133 Creamed Dried Beef with Cheese 62 165 Devilled Kidneys 73 163 Fried Lamb's Liver and Bacon 73 154 Ham Loaf 69 172 Ham Mousse 76 129 Hamburg Meat Cakes 61 137 Lamb Chops 63 138 Lamb Cutlets 64 164 Lambs' Kidneys in Brown Sauce 73 176 Liver Patties 77 179 Meat Shortcake 79 178 Meat Souffle 78 177 Meat and Tomato Pie 78 147 Pork Chops 68 122 Pot Roast of Beef 58 159 Potted Head 71 143 Potted Pigeons 66 119 Pressed Beef 57 120 Pressed Corn Beef 57 121 Roast Beef 58 155 Roast Breast of Veal 70 141 Roast Fowl 65 146 Roast Pork 67 139 Rolled Roast of Lamb 64 148 Sausage Cakes 68 149 Sausage Cakes with Apple 68 150 Sausage with Oysters and Eggs 68 169 Savory Beef 75 174 Savory Hash (Baked) 77 170 Scalloped Corned Beef 75 123 Shin of Beef, Creole Sauce 59 175 Southern Hash 77 166 Spanish Tripe 74 125 Steak, to Broil 59 127 Steak, Country Style 60 124 Stuffed Shin of Beef 59 167 Tripe Fried in Batter 74 168 Tripe Fried in Crumbs 74 157 Veal Loaf, Baked 70 158 Veal Loaf, Boiled 71 156 Veal with Vegetables 70 627 Meringue for Tarts and Pies 216 628 Meringue, One-Egg 216 Milk 6 20 Milk, Coffee, Egg, and 23 624 Mince Meat 215 625 Mince Meat, Mock 215 626 Mince Meat, Green Tomato 215 639 Mince Pie 219 25 Mint Julep (Ginger Ale) 24 26 Mint Lemonade 24 584 Mint Ice Cream 204 694 Mint Paste 235 198 Mint Sauce 84 692 Mints, After-dinner 234 691 Mints, Quick 234 535 Mocha Filling 187 615 Mocha Sauce 212 666 Mock Bar-le-Duc Currants 226 632 Mock Cherry Pie 217 5 Mock Crab Canapes 18 456 Mock Crab Sandwiches 164 552 Mock Indian Pudding 193 61 Mock Turtle Soup 37 Moist Steaming defined 16 516 Molasses Brownies 182 Muffins, Baking Powder 412 Blueberry 151 413 Bran 151 422 Buttermilk 153 414 Cambridge 151 415 Cheese 151 407 Corn 149 408 Corn and Rice 149 416 Cranberry 152 417 Crumb 152 418 Date 152 419 Plain 152 420 Rye 153 423 Sally Lunn 153 421 Sour Milk 153 Muffins, Yeast 392 Raised 143 393 Raised Corn 144 394 Raised Date 144 395 Raised Oatmeal 144 471 Muffins, Stale, to Freshen 168 557 Mulled Rice 195 199 Mushroom Sauce 84 62 Mushroom Soup 37 459 Mustard Butter 165 200 Mustard Pickle Sauce 85

19 Nasturtium Seeds, Pickled 22 297 Noodle Balls (for Soup) 114 296 Noodle Paste 114 Noodles 8 Normal Weights for Men and Women, Table of 253 401 Nut Bread, Dark 147 Nuts 241 Almonds, Salted 97 245 Celery, Nut, and Potato Loaf 98 244 Chestnuts, Baked 98 243 Chestnuts, to Shell 98 246 Loaf 99 700 Marrons Glaces 237 701 Nuts and Fruits Glace 237 242 Peanut Butter 98

298 Oatmeal, Scotch 114 384 Oatmeal Bread 140 517 Oatmeal Macaroons 182 395 Oatmeal Muffins, Raised 144 44 Oatmeal Soup 30 484 Oatmeal Waffles 172 Oleomargarine 6 Omelets 217 Bread 90 218 Creamy 90 219 French 90 220 French Cheese 91 221 Ham 91 222 Light 91 223 Salmon 92 495 One-Egg Cake 176 352 Onion Salad 131 63 Onion Soup 38 363 Onion, Spanish, and Tomato Salad 134 262 Onions in Potato Nests 104 373 Orange and Cress Salad 136 496 Orange Cake 176 536 Orange Filling 187 527 Orange Icing 185 616 Orange Marmalade Sauce 212 201 Orange Mint Sauce 85 640 Orange Pie 219 489 Orange Sirup 173 585 Orange Velvet Cream 204 79 Oyster Chowder 45 92 Oyster Pie, Creamed 49 282 Oyster Plant, Creamed 109 94 Oyster Shortcake 50 64 Oyster Stew 38 65 Oyster and Celery Bouillon 38 93 Oysters and Macaroni 49 89 Oysters, Broiled 48 91 Oysters, Creamed 49 95 Oysters, Panned 50 90 Oysters with Brown Sauce 48

Pan-Baking defined 15 Pan-Broiling defined 15 95 Panned Oysters 50 389 Parker House Rolls 142 Pastry 629 Apple Pie, Sliced 216 647 Banbury Tarts 221 630 Blueberry Pie 216 654 Cheese Straws 223 655 Cheese Straws (Left-over Paste) 223 656 Cheese Wafers 223 631 Cherry Pie 217 632 Cherry Pie, Mock 217 657 Cinnamon Hearts 223 633 Cranberry Pie 217 634 Cranberry Pie (Open) 217 635 Custard Pie 218 648 Gooseberry Patties 221 636 Gooseberry Pie 218 637 Lemon Pie 218 638 Marlborough Pie 218 639 Mince Pie 219 640 Orange Pie 219 621 Patty Shells 214 622 Pie Shell 214 641 Pineapple Pie 219 619 Plain Paste 213 649 Prune and Apple Tart 221 650 Prune Patties 222 642 Prune Pie 220 643 Pumpkin Pie 220 644 Raisin Pie 220 651 Raspberry Pie (Individual) 222 645 Rhubarb Pie 220 652 Rhubarb Meringue Patties 222 620 Rich Paste 213 653 Squash Patties 222 646 Squash Pie 221 623 Tart Shells 214 46 Pea Soup, Cream of 31 47 Peas, Puree of Split 31 554 Peach Dumplings 194 242 Peanut Butter 98 518 Peanut Macaroons 183 457 Peanut Sandwich Filling 165 211 Peanut Stuffing 87 374 Pear Salad 137 264 Peas and Lettuce 105 263 Peas, Green 104 358 Pepper and Cabbage Salad 132 18 Pepper Hash 22 265 Peppers, Stuffed Green 105 586 Philadelphia Ice Cream 205 14 Piccalilli 20 19 Pickled Nasturtium Seeds 22 17 Pickles, Cucumber 21 Pie. See Pastry 142 Pie, Chicken 65 97 Pie, Fish and Potato 50 177 Pie, Meat and Tomato 78 627 Pie, Meringue for 216 92 Pie, Oyster 49 622 Pie Shell 214 143 Pigeons, Potted 66 376 Pineapple and Cottage Cheese Salad 137 375 Pineapple, Cheese, and Date Salad 137 641 Pineapple Pie 219 573 Pineapple Pudding 200 597 Pineapple Sherbet 207 497 Plain Cake 176 419 Plain Muffins 152 619 Plain Paste 213 Planning Meals 1 301 Polenta, French Fried 115 302 Polenta, Spanish 116 299 Polenta with Cheese 115 300 Polenta with Dates 115 436 Popovers 157 437 Popovers, Entire Wheat 158 438 Popovers, Graham 158 494 Pork Cake 175 147 Pork Chops 68 146 Pork, Roast 67 321 Potato and Bean Croquettes 122 80 Potato Chowder 45 269 Potato Croutons 106 359 Potato Salad 132 45 Potato Soup 30 280 Potato, Sweet, Custard 109 267 Potatoes, Baked 106 266 Potatoes, Boiled 105 268 Potatoes, Creamed 106 270 Potatoes, French Fried 106 271 Potatoes, Hashed Brown 106 272 Potatoes, Lyonnaise 107 273 Potatoes, Pan-Roasted 107 274 Potatoes, Scalloped, with Cheese 107 275 Potatoes, Scalloped, with Peppers and Cheese 107 276 Potatoes, Stuffed, with Cheese and Bacon 108 277 Potatoes, Stuffed with Nuts and Bacon 108 278 Potatoes, Sweet, French Fried 108 279 Potatoes, Sweet, glazed 109 281 Potatoes, Sweet, stuffed 109 Pot-Roasting defined 15 159 Potted Head 71 670 Preserved Cranberries 227 Protein, Chief Uses 1 Protein, Chief Sources 1 Protein, Daily Requirement 1 445 Prune and Apple Shortcake 161 649 Prune and Apple Tart 221 575 Prune and Wheat Mold 201 537 Prune Filling 188 587 Prune Ice Cream 205 650 Prune Patties 222 642 Prune Pie 220 574 Prune Whip 200 Publications on Food, List of 254 542 Pudding, Blackberry 190 543 Pudding, Blueberry 190 544 Pudding, Brown Betty 190 547 Pudding, Caramel Toast 191 548 Pudding, Chocolate, Steamed 192 549 Pudding, Cottage 192 545 Pudding, Cranberry, Baked 191 550 Pudding, Fig, Steamed 192 551 Pudding, Fruit, Steamed 193 546 Pudding, Indian, Baked 191 553 Pudding, Indian Tapioca 194 552 Pudding, Mock Indian 193 573 Pudding, Pineapple 200 556 Pudding, Rice, Baked 194 439 Puffs, Breakfast 158 643 Pumpkin Pie 220 24 Punch, Ginger Ale 24 23 Punch, Ginger 24 35 Puree of Black Beans 27 37 Puree of Red Kidney Beans 28 47 Puree of Split Peas 31

528 Quick Icing 185 677 Quince Honey 229

145 Rabbit, Casserole of, and Okra 67 144 Rabbit, Country Club 66 481 Raised Buckwheat Cakes 171 393 Raised Corn Muffins 144 392 Raised Muffins 143 402 Raisin Bread 147 458 Raisin Bread and Cheese Sandwiches 165 519 Raisin Drop Cookies 183 644 Raisin Pie 220 239 Rarebit, Tomato 97 240 Rarebit, Welsh 97 651 Raspberry Pie, Individual 222 667 Red Currant Conserve 226 8 Relish, Celery 19 Relishes, See Appetizers and Relishes 680 Rhubarb and Fig Marmalade 230 679 Rhubarb and Orange Marmalade 229 652 Rhubarb Meringue Patties 222 645 Rhubarb Pie 220 Rice 8 305 Rice and Coconut Loaf 117 329 Rice and Currant Fritters 124 303 Rice and Ham, Baked 116 323 Rice and Raisin Croquettes 122 48 Rice and Tomato Soup 31 237 Rice Baked, with Cheese 96 304 Rice Boiled 116 322 Rice Croquettes 122 480 Rice Griddle Cakes 171 577 Rice Mold 202 557 Rice, Mulled 195 485 Rice Waffles 172 620 Rich Paste 213 9 Rings, Cheese and Apple 19 306 Risotto 117 Roasting defined 16 204 Roast Goose, Sauce for 85 204 Roast Pork, Sauce for 85 Rolls, Baking Powder 426 Bacon Sandwich 154 425 Corn Meal 154 427 Date 154 433 Jam 156 Rolls, Yeast 389 Parker House 142 390 Shamrock 143 471 Stale, to Freshen 168 391 Swedish Coffee 143 Roulettes 538 Apple 189 447 Cheese 162 447 Devilled Ham 162 447 Fruit 162 447 Marmalade 162 447 Peanut Butter 162 396 Raised 145 447 Raisin and Nut 162 341 Russian Dressing 128 385 Rye Bread 141 420 Rye Muffins 153

Salads 8 366 Apple and Mint 135 351 Baked Bean 130 367 Banana and Apple 135 368 Banana and Peanut 135 369 Bellevue 135 352 Bermuda Onion 131 353 Cabbage and Beet 131 354 Cabbage and Cranberry 131 355 Celery Root 131 345 Chicken 129 346 Coronado 129 370 Cream Cheese 136 371 Cream Cheese, Frozen 136 356 Dutch Potato 132 357 Leek 132 347 Meat and Potato 129 373 Orange and Cress 136 374 Pear 137 358 Pepper and Cabbage 132 375 Pineapple, Cheese, and Date 137 376 Pineapple and Cottage Cheese 137 359 Potato 132 348 Salmon 130 361 Samoset 133 349 Shrimp 130 362 Spanish 133 363 Spanish Onion and Tomato 134 360 Sweet Potato 133 364 Tomato Jelly 134 350 Tuna 130 365 Vegetable 134 372 Waldorf, Jellied 136 Salad Dressings 8 334 Cooked 126 335 Cooked, Evaporated Milk 126 336 Currant Jelly 127 337 Devilled Ham 127 338 French 127 339 Mayonnaise 127 340 Potato Mayonnaise 128 343 Quick Mayonnaise 128 341 Russian 128 342 Sour Cream 128 344 Uncooked, Condensed Milk 129 423 Sally Lunn 153 102 Salmon and Peas Souffle 52 324 Salmon and Potato Croquettes 122 66 Salmon Bisque 39 81 Salmon Chowder 45 99 Salmon Creole 51 100 Salmon Dutch 51 330 Salmon Fritters 124 101 Salmon Loaf 52 223 Salmon Omelet 92 348 Salmon Salad 130 112 Salmon, Smoked Broiled 54 282 Salsify, Creamed 109 108 Salt Codfish Baked with Crackers 54 110 Salt Fish, Broiled 54 82 Salt Fish Chowder 46 117 Salt Fish Souffle 56 361 Samoset Salad 133 307 Samp, Steamed 117 Sandwiches 448 Baked Bean and Lettuce 163 449 Celery and Egg 163 450 Cheese and Nut 163 451 Cheese Club 163 452 Chicken 164 453 Giblet 164 454 Ham and Cheese 164 455 Marshmallow 164 456 Mock Crab 164 458 Raisin Bread and Cheese 165 457 Sandwich Filling, Peanut 165 1 Sauce, Cocktail 17 Sauces for Desserts 601 Caramel 209 602 Chocolate 209 603 Chocolate Marshmallow 209 604 Cinnamon 210 605 Coffee 210 606 Cranberry 210 608 Currant Jelly 210 607 Custard 210 609 Date 211 610 Fruit 211 611 Ginger 211 612 Hard 211 613 Lemon 211 614 Marshmallow 212 615 Mocha 212 616 Orange Marmalade 212 617 Soft 212 618 Strawberry 212 Sauces for Fish and Meat 180 Anchovy 80 181 Banana 80 182 Bechamel 80 183 Black Butter 81 184 Bread 81 185 Brown 81 186 Caper 81 187 Celery 82 188 Cheese 82 189 Cheese with Chives 82 190 Cider 82 191 Creole 83 192 Croquette 83 193 Cucumber 83 194 Drawn Butter 83 195 Egg 84 196 Hollandaise 84 197 Horseradish 84 198 Mint 84 199 Mushroom 84 200 Mustard Pickle 85 201 Orange Mint 85 204 for Roast Goose 85 204 for Roast Pork 85 205 Sharp 86 206 Soubise 86 15 Table 20 202 Tartare 85 203 Tomato 85 207 White 86 13 Winter Chili 20 148 Sausage Cakes 68 149 Sausage Cakes Baked with Apple 68 150 Sausages with Oysters and Eggs 68 Sauteing defined 16 224 Scalloped Eggs with Cheese 92 238 Scalloped Toast and Cheese 97 103 Scallops, Fried 52 434 Scones, Potato 157 435 Scones, Scotch 157 298 Scotch Oatmeal 114 74 Scotch Broth 41 225 Scrambled Eggs with Sausages 93 226 Scrambled Eggs with Tomato 93 308 Scrapple, Corn Meal and Beef 117 309 Scrapple, Wheat, and Sausage 118 578 Sea Moss Blancmange 202 227 Shirred Eggs 93 228 Shirred Eggs with Ham 93 230 Shirred Eggs with Potato and Ham 94 Shortcakes 441 Shortcake 160 442 Apple and Cranberry 160 443 Banana 161 444 Date and Apple 161 179 Meat 79 94 Oyster 50 445 Prune and Apple 161 446 Strawberry 161 Shortening 5 386 Shredded Wheat Bread 141 349 Shrimp Salad 130 104 Shrimps and Rice, Louisiana 53 Simmering defined 16 Sirups 486 Brown Sugar 172 487 Cider 173 488 Lemon 173 489 Orange 173 629 Sliced Apple Pie 216 568 Soft Custard 199 617 Soft Sauce 212 598 Somerset Sherbet 208 206 Soubise Sauce 86 178 Souffle, Meat 78 102 Souffle, Salmon and Peas 52 229 Souffleed Egg with Ham Toast 94 Soups without Meat 34 Asparagus 27 36 Baked Bean 28 35 Black Bean 27 39 Cauliflower 28 42 Cheese 29 40 Cream of Celery 29 41 Cream of Corn 29 46 Cream of Pea 31 38 Dried Lima Bean 28 43 Fruit 30 44 Oatmeal 30 45 Potato 30 47 Puree of Split Peas 31 37 Red Kidney Bean 28 48 Rice and Tomato 31 50 Tomato Bouillon 32 49 Tomato Bisque 32 51 Tomato and Oatmeal 33 52 Tomato and Peanut 33 54 Vegetable 34 53 Windsor 33 Soups and Stews with Meat or Fish 70 Beef Stew 40 56 Chicken and Okra 35 57 Clam Bisque 36 58 Clam Bouillon 36 59 Clear 36 55 Cream of Chicken 35 71 Irish Stew with Dumplings 40 60 Julienne 37 73 Lamb Broth with Spaghetti 41 61 Mock Turtle 37 62 Mushroom 37 63 Onion 38 65 Oyster and Celery Bouillon 38 64 Oyster Stew 38 66 Salmon Bisque 39 74 Scotch Broth 41 67 Soup Stock 39 68 Tomato Tapioca 39 69 Tuna 40 342 Sour Cream Dressing 128 507 Sour Milk Gingerbread 180 477 Sour Milk Griddle Cakes 170 421 Sour Milk Muffins 153 254 Southern Corn Pudding 102 310 Spaghetti and Ham, Baked 118 311 Spaghetti, Creole 118 312 Spaghetti, Italian 119 10 Spanish Cheese 19 302 Spanish Polenta 116 362 Spanish Salad 133 498 Spice Cake 177 669 Spiced Cranberries 227 571 Spiced Fruit Jelly 200 676 Spiced Prunes 229 697 Spiced Raisins 236 283 Spinach 110 500 Sponge Cake 117 501 Sponge Cake, Velvet 178 284 Squash, Baked Winter 110 653 Squash Patties 222 646 Squash Pie 221 471 Stale Bread, to Freshen 168 125 Steak, to Broil 59 Steaming defined 16 548 Steamed Chocolate Pudding 192 550 Steamed Fig Pudding 192 551 Steamed Fruit Pudding 193 Stewing defined 16 Stock Pot 4 588 Strawberry Ice Cream 205 618 Strawberry Sauce 212 599 Strawberry Sherbet 208 446 Strawberry Shortcake 161 698 Stuffed Dates 236 699 Stuffed Prunes 236 Stuffings 208 Bread 86 209 Crust 87 210 Fish 87 211 Peanut 87 285 Succotash 110 469 Sunday Toast 167 360 Sweet Potato Salad 133

15 Table Sauce 20 202 Tartare Sauce 85 647 Tarts, Banbury 221 627 Tarts, Meringue for 216 623 Tart Shells 214 27 Tea 25 28 Tea, Iced 25 Temperatures for Cooking, Table of 243 98 Timbales, Fish 51 Toasts 460 Brewis 165 461 Brown Bread 165 462 Celery 166 465 Cheese 167 466 Cinnamon 167 463 Cream 166 464 Cream, Sauce for 166 475 Crisp Sticks 169 473 Croustades 168 474 Croutons 169 467 French 167 468 Goldenrod Ham 167 469 Sunday 167 470 Tomato Cream, with Egg 168 51 Tomato and Oatmeal Soup 33 52 Tomato and Peanut Soup 33 49 Tomato Bisque 32 50 Tomato Bouillon 32 470 Tomato Cream Toast with Egg 168 287 Tomato Custard 111 364 Tomato Jelly Salad 134 16 Tomato Ketchup 21 48 Tomato, Rice and, Soup 31 203 Tomato Sauce 85 68 Tomato Tapioca Soup 39 286 Tomatoes, Baked 111 288 Tomatoes, Fried Green 111 289 Tomatoes, Stewed 111 290 Tomatoes, Stuffed 112 167 Tripe Fried in Batter 74 168 Tripe Fried in Crumbs 74 166 Tripe, Spanish 74 7 Tuna Canapes 18 350 Tuna Salad 130 69 Tuna Soup 40 695 Turkish Delight 235 291 Turnips, Creamed 112

Utensils, Kitchen 12

589 Vanilla Ice Cream 205 157 Veal Loaf (Baked) 70 158 Veal Loaf (Boiled) 71 155 Veal, Roast Breast, Stuffed 70 156 Veal with Vegetables 70 83 Vegetable Chowder 46 365 Vegetable Salad 134 54 Vegetable Soup 34 Vegetables 247 Baked Beans 100 250 Baked Cabbage 101 248 Beans, Thick Puree of Black 100 252 Braised Celery 102 251 Cabbage Cooked in Milk 101 256 Carrots Sauteed 103 257 Carrots Vinaigrette 103 254 Corn Pudding 102 253 Creamed Celery, Root 102 255 Cucumbers Sauteed 103 258 Egg Plant, Baked 103 259 Egg Plant, Fried 103 260 Egg Plant Julienne 104 292 Hash 112 261 Leeks, Creamed 104 249 Lima Bean Loaf 101 262 Onions in Potato Nests 104 282 Oyster Plant, Creamed 109 263 Peas, Green 104 264 Peas and Lettuce 105 265 Peppers, Stuffed Green 105 267 Potatoes, Baked 106 266 Potatoes, Boiled 105 268 Potatoes, Creamed 106 270 Potatoes, French Fried 106 271 Potatoes, Hashed Brown 106 272 Potatoes, Lyonnaise 107 273 Potatoes, Pan-Roasted 107 274 Potatoes, Scalloped, with Cheese 107 276 Potatoes, Scalloped, with Peppers and Cheese 107 276 Potatoes, Stuffed, with Cheese and Bacon 108 277 Potatoes, Stuffed, with Nuts and Cheese 108 279 Potatoes, Sweet, glazed 109 278 Potatoes, Sweet, French Fried 108 281 Potatoes, Sweet, Stuffed 109 269 Potato Croutons 106 280 Potato, Sweet, Custard 109 282 Salsify, Creamed 109 283 Spinach 110 284 Squash, Baked Winter 110 285 Succotash 110 287 Tomato Custard 111 286 Tomatoes, Baked 111 288 Tomatoes, Fried Green 111 289 Tomatoes, Stewed 111 290 Tomatoes, Stuffed 112 291 Turnips, Creamed 112 Vegetables, Canned 8 Vegetables, Dried 8 Vegetables, Fresh 8 Vegetables, Left-over 8

482 Waffles 172 483 Waffles, Corn Meal 172 484 Waffles, Oatmeal 172 485 Waffles, Rice 172 372 Waldorf Salad, Jellied 136 520 Walnut Wafers 183 600 Watermelon, Frozen 208 683 Watermelon Rind, Sweet Pickled 231 Weights and Measures, Table of 239 240 Welsh Rarebit 97 309 Wheat and Sausage Scrapple 118 377 White Bread 138 499 White Cake 177 207 White Sauce 86 53 Winsor Soup 33 13 Winter Chili Sauce 20

End of Project Gutenberg's Better Meals for Less Money, by Mary Green