Public Domain

Reform Cookery Book 4th Edition Up To Date Health Cookery For T

When difficulty is experienced in procuring any of the articles mentioned in this book, the name of the nearest Agent can be obtained by sending a post card to the Maker. The following stock a selection of these goods:--

Chapters

7. Chapter 7

Take the yolks of 2 eggs, beat lightly, and add to them a teaspoonful cold water. Whisk in a saucepan, add a tablespoonful lemon juice, same of cream, and a little pepper and sa...

2. Chapter 2

Take 4 breakfast cupfuls white stock or water, add 6 tablespoonfuls mashed potato and 1 oz fine sago. Stir till clear and add 1 breakfast cup milk and some minced parsley. Let c...

5. Chapter 5

This is a most substantial and excellent dish. Wash well 1/4 lb. _pot_ barley--the unpearled if it can be procured--simmer gently in 1 pint white stock for an hour, then add som...

8. Chapter 8

Mix flour and sugar, rub in butter. Add yellow part of orange rind, grated, and juice, also the egg well beaten, to make stiff dough. Place a little apart on oven plate, with tw...

6. Chapter 6

Cut finely about 6 ozs. each of turnip and carrot, and 3 ozs. shallots, and stew till just tender in stock or gravy to barely cover. Steaming is better, as the vegetables should...

3. Chapter 3

are made by adding the hard-boiled eggs to the mixture for celery fritters. Both of these are specially delicious, and this forms an excellent way of using up cold cooked stuff-...

4. Chapter 4

Take nearly a teacupful of haricots pulped through a sieve, and add to this 2 ozs. bread crumbs. Same of mashed potatoes; a shallot finely minced, or a spoonful of grated onion....

1. Chapter 1

When difficulty is experienced in procuring any of the articles mentioned in this book, the name of the nearest Agent can be obtained by sending a post card to the Maker. The fo...

11. Chapter 11

These consist of the entire wheat-kernel in the form of delicious, crisp flakes, ready for use, with cream, stewed fruit, &c., or in any way in which bread crumbs may be used. T...

10. Chapter 10

PER LB. S. D. Walnut Butter 1 0 Cocoa Nut Butter 1 0 Cashew Butter 1 0 Almond Margarine 1 2 Nut Margarine 0 10 Blended Nut Margarine 0 10 Honey & Nut Margarine 1 0 Pea Nut Butte...

9. Chapter 9

is perhaps the most valuable food of any, and dyspeptics who experience difficulty in getting any kind of food to agree would do well to go on a course of this--not for one day...

12. Chapter 12

Bathing.--Cold Baths, while greatly to be recommended to those who are strong, should not be taken by anyone who does not feel invigorated by them. As everyone should, if possib...