Chapter 2

VEGETABLES Composition and nutritive value of vegetables Exclusive diet of vegetables not desirable To select vegetables Poison in potato sprouts Stale vegetables a cause of illness Keeping vegetables To freshen withered vegetables Storing winter vegetables Preparation and cooking To clean vegetables for cooking Methods of cooking Time required for cooking various vegetables Irish potato, description of The chemistry of cooking Digestibility of the potato New potatoes Preparation and cooking _Recipes_: Potatoes boiled in "jackets" Boiled potatoes without skins Steamed potatoes Roasted potatoes Baked potatoes Stuffed potatoes Stuffed potatoes No. 2 Mashed potatoes New potatoes Cracked potatoes Creamed potatoes Scalloped potatoes Stewed potatoes Potatoes stewed with celery Potato snow balls Potato cakes Potato cakes with egg Potato puffs Browned potatoes Ornamental potatoes Broiled potatoes Warmed-over potatoes Vegetable hash The sweet potato, description of Preparation and cooking _Recipes_: Baked sweet potatoes Baked sweet potatoes No 2 Boiled sweet potatoes Steamed sweet potatoes Browned sweet potatoes Mashed sweet potatoes Potato hash Roasted sweet potatoes Turnips, description of Preparation and cooking _Recipes_: Boiled turnips Baked turnips Creamed turnips Chopped turnips Mashed turnips Scalloped turnips Steamed turnips Stewed turnips Turnips in juice Turnips with cream sauce Parsnips, description of Preparation and cooking _Recipes_: Baked parsnips Baked parsnips No. 2 Boiled parsnips Browned parsnips Creamed parsnips Mashed parsnips Parsnips with cream sauce Parsnips with egg sauce Parsnips with potatoes Stewed parsnips Stewed parsnips with celery Carrots, description of Preparation and cooking _Recipes_: Boiled carrots Carrots with egg sauce Stewed carrots Beets, description of Preparation and cooking _Recipes_: Baked beets Baked beets No. 2 Beets and potatoes Beet hash Beet greens Beet salad or chopped beets Beet salad No 2 Boiled beets Stewed beets Cabbage, description of Preparation and cooking _Recipes_: Baked cabbage Boiled cabbage Cabbage and tomatoes Cabbage and celery Cabbage hash Chopped cabbage or cabbage salad Mashed cabbage Stewed cabbage Cauliflower and Broccoli, description of Preparation and cooking _Recipes_: Boiled cauliflower Browned cauliflower Cauliflower with egg sauce With tomato sauce Stewed cauliflower Scalloped cauliflower Spinach, description of Preparation and cooking Celery To keep celery fresh _Recipes_: Celery salad Stewed celery Stewed celery No. 2 Celery with tomato sauce Celery and potato hash Asparagus, description of Preparation and cooking _Recipes_: Asparagus and peas Asparagus Points Asparagus on toast Asparagus with cream sauce Asparagus with egg sauce Stewed asparagus Sea-kale, description of Lettuce and radish, description of _Recipes:_ Lettuce Radishes Cymling Description Preparation and cooking _Recipes:_ Mashed squash Squash with egg sauce Stewed squash Winter squash Preparation and cooking Time required for cooking _Recipes_: Baked squash Steamed squash The pumpkin, description of _Recipes_: Baked pumpkin Stewed pumpkin Dried pumpkin Tomato, description of Preparation and cooking _Recipes_: Baked tomatoes Baked tomatoes No. 2 Scalloped tomatoes Stewed corn and tomatoes Tomato gravy Tomato salad Tomato salad No. 2 Broiled tomatoes Tomato pudding Stewed tomatoes Tomato with okra Egg plant, description of Nutritive value _Recipes_: Scalloped egg plant Baked egg plant Cucumber, description of Digestibility Preparation and cooking Salsify or vegetable oyster, description of Preparation and cooking _Recipes_: Scalloped vegetable oysters Stewed vegetable oysters Green corn, peas, and beans, description of General suggestions for selecting and cooking _Recipes for corn_: Baked corn Baked corn No. 2 Boiled green corn Stewed corn pulp Corn cakes Corn pudding Roasted green corn Stewed green corn Summer succotash Dried corn _Recipe for peas_: Stewed peas _Recipes for beans_: Lima beans Shelled beans String beans Canning vegetables _Recipes_: Canned corn Canned corn and tomatoes Canned peas Canned tomatoes Canned tomatoes No. 2 String beans Canned pumpkin and squash Table topics.

SOUPS Value of soup as an article of diet Superiority of soups made from grain and legumes Economical value of such soups Digestibility of soups Cooking of material for soups Use of a colander in preparing soups Quantity of salt required Flavoring soups Seasoning of soup Chinese soup strainer Whole grains, macaroni, shredded vegetables, etc., for soups Milk in the preparation of soups Consistency of soups Preparation of soups from left-over fragments Croutons _Recipes_: Asparagus soup Baked bean soup Bean and corn soup Bean and hominy soup Bean and potato soup Bean and tomato soup Black bean soup Black bean soup No. 2 Bran stock Brown soup Canned green pea soup Canned corn soup Carrot soup Celery soup Chestnut soup Combination soup Combination soup No. 2 Another Another Cream pea soup Cream barley soup Green corn soup Green pea soup Green bean soup Kornlet soup Kornlet and tomato soup Lentil soup Lentil and parsnip soup Lima bean soup Macaroni soup Oatmeal soup Parsnip soup Parsnip soup No. 2 Pea and tomato soup Plain rice soup Potato and rice soup Potato soup Potato and vermicelli soup Sago and potato soup Scotch broth Split pea soup Sweet potato soup Swiss potato soup Swiss lentil soup Tomato and macaroni soup Tomato cream soup Tomato and okra soup Tomato soup with vermicelli Vegetable oyster soup Vegetable soup Vegetable soup No. 2 Vegetable soup No. 3 Vegetable soup No. 4 Velvet Soup Vermicelli soup No. 2 White celery soup Table topics.

BREAKFAST DISHES Importance of a good breakfast Requirements for a good breakfast Pernicious custom of using fried and indigestible foods for breakfast Use of salted foods an auxiliary to the drink habit The ideal breakfast Use of fruit for breakfast Grains for breakfast An appetizing dish Preparation of zwieback Preparation of toast _Recipes_: Apple toast Apricot toast Asparagus toast Banana toast Berry toast Berry toast No. 2 Celery toast Cream toast Cream toast with poached egg Cherry toast Gravy toast Dry toast with hot cream Grape toast Lentil toast Prune toast Peach toast Snowflake toast Tomato toast Vegetable oyster toast _Miscellaneous breakfast dishes:_ Brewis Blackberry mush Dry granola Frumenty Macaroni with raisins Macaroni with kornlet Peach mush Rice with lemon Table topics.

DESSERTS

Appropriate and healthful desserts Objections to the use of desserts The simplest dessert General suggestions Importance of good material Preparation of dried fruit for dessert Molded desserts _Suggestions for flavoring:_ To prepare almond paste Cocoanut flavor Orange and lemon flavor To color sugar Fruit desserts _Recipes:_ Apple dessert Apple meringue dessert. Apple rose cream Apple snow Baked apples with cream Baked sweet apple dessert Bananas in syrup Baked bananas Fresh fruit compote Grape apples Peach cream Prune dessert Desserts made of fruit with grains, bread, etc. _Recipes:_ Apple sandwich Apple sandwich No. 2 Baked apple pudding Barley fruit pudding Barley fig pudding Blackberry cornstarch pudding Cocoanut and cornstarch blancmange Cornstarch blancmange cornstarch with raisins Cornstarch with apples Cornstarch fruit mold Cornstarch fruit mold No. 2 Cracked wheat pudding Cracked wheat pudding No. 2 Farina blancmange Farina fruit mold Fruit pudding Jam pudding Plain fruit pudding or Brown Betty Prune pudding Rice meringue Rice snowball Rice fruit dessert Rice dumpling Rice cream pudding Rice pudding with raisins Red rice mold Rice and fruit dessert Rice and tapioca pudding Rice flour mold Rice and stewed apple dessert Rice and strawberry dessert Stewed fruit pudding Strawberry minute pudding Sweet apple pudding Whortleberry pudding Desserts with tapioca, sago, manioca, and sea moss _Recipes_: Apple tapioca Apple tapioca No. 2 Banana dessert Blackberry tapioca Cherry pudding Fruit tapioca Molded tapioca with fruit Pineapple tapioca Prune and tapioca pudding Tapioca and fig pudding Peach tapioca Tapioca jelly Apple sago pudding Red sago mold Sago fruit pudding Sago pudding Manioca with fruit Raspberry manioca mold Sea moss blancmange Desserts made with gelatin Gelatine an excellent culture medium Dangers in the use of gelatine Quantity to be used _Recipes_: Apples in jelly Apple shape Banana dessert Clear dessert Fruit foam dessert Fruit shape Gelatine custard Layer-pudding Lemon jelly Jelly with fruit Orange dessert; Oranges in jelly Orange jelly Snow pudding Desserts with crusts _Recipes_: Apple tart Gooseberry tart Cherry tart Strawberry and other fruit shortcakes Banana shortcake Lemon shortcake Berry shortcake with prepared cream Cream Raised pie Baked apple loaf Custard puddings Importance of slow cooking Best utensils for cooking Custard desserts in cups To stir beaten eggs into heated milk To flavor custards and custard puddings _Recipes_: Apple custard Apple custard No. 2 Apple custard No. 3 Apple cornstarch custard Apple and bread custard Almond cornstarch pudding Almond cream Apple charlotte Banana custard Boiled custard Boiled custard bread pudding Bread and fruit custard Bread custard pudding Bread and fig pudding Bread and apricot pudding Caramel custard Carrot pudding Cocoanut cornstarch pudding Cocoanut custard Cocoanut rice custard Corn meal pudding Corn meal pudding No. 2 Corn meal and fig pudding Cornstarch meringue Cracked wheat pudding Cup custard Farina custard Farina pudding Floating island Fruit custard Graham grits pudding Ground rice pudding Lemon pudding Lemon cornstarch pudding Lemon cornstarch pudding No. 2 Macaroni pudding Molded rice or snowballs Orange float Orange custard Orange pudding Peach meringue Picnic pudding Plain cornstarch pudding Plain custard Prune pudding Prune whip Rice apple custard pudding Rice custard pudding Rice snow Rice snow with jelly Rice with eggs Snow pudding Steamed custard Strawberry charlotte Pop corn pudding Sago custard pudding Sago and fruit custard pudding Snowball custard Tapioca custard Tapioca pudding Vermicelli pudding White custard White custard No. 2 Steamed pudding Precautions to be observed in steaming puddings _Recipes:_ Batter pudding Bread and fruit custard Date pudding Rice balls Steamed bread custard Steamed fig pudding Pastry and cake Deleterious effects from the use of Reasons for indigestibility General directions for making pies _Recipes_ Paste for pies Corn meal crust Granola crust Paste for tart shells Cream filling Grape tart Lemon filling Tapioca filling Apple custard pie Banana pie Bread pie Carrot pie Cocoanut pie Cocoanut pie No. 2 Cream pie Cranberry pie Dried apple pie Dried apple pie with raisins Dried apricot pie Farina pie Fruit pie Grape jelly pie Jelly custard pie Lemon pie Lemon meringue custard One crust peach pie Orange pie Peach custard pie Prune pie Pumpkin pie Pumpkin pie No. 2 Pumpkin pie without eggs Simple custard pie Squash pie Squash pie without eggs Sweet apple custard pie Sweet potato pie Cake General suggestions for preparation of Cake made light with yeast Cake made light with air _Recipes:_ Apple cake Cocoanut custard cake Cream cake Delicate cup cake Fig layer cake Fruit jelly cake Gold and silver cake Icing for cakes Orange cake Fruit cake Loaf cake Pineapple cake Plain buns Sponge cake Sugar crisps Variety cake Table topics.

GRAVIES AND SAUCES Importance of proper preparation Accuracy of measurement Proportion of material necessary The double boiler for cooking gravies Flavoring of gravies for vegetables Gravies and sauces for vegetables _Recipes:_ Brown sauce Cream and white sauce Celery sauce Egg sauce Pease gravy Tomato gravy Tomato cream gravy Sauces for desserts and puddings _Recipes:_ Almond sauce Caramel sauce Cocoanut sauce Cream sauce Cranberry pudding sauce Custard sauce Egg sauce Egg sauce No. 2 Foamy sauce Fruit cream Fruit sauce Fruit sauce No. 2 Lemon pudding sauce Mock cream Molasses sauce Orange sauce Peach sauce Plain pudding sauce Red Sauce Rose cream Sago sauce Whipped cream sauce Table topics.

BEVERAGES Large quantities of fluid prejudicial to digestion Wholesome beverages The cup that cheers but not inebriates Harmful substances contained in tea Theine Tannin Use of tea a cause of sleeplessness and nervous disorders Tea a stimulant Tea not a food Coffee, cocoa, and chocolate Caffein Adulteration of tea and coffee Substitutes for tea and coffee _Recipes:_ Beet coffee Caramel coffee Caramel coffee No. 2 Caramel coffee No. 3 Caramel coffee No. 4 Mrs. T's caramel coffee Parched grain coffee Wheat, oats, and barley coffee _Recipes for cold beverages:_ Blackberry beverage Fruit beverage Fruit beverage No. 2 Fruit cordial Grape beverage Lemonade Mixed lemonade Oatmeal drink Orangeade Pineapple beverage Pineapple lemonade Pink lemonade Sherbet Tisane Table topics.

MILK, CREAM, AND BUTTER Milk, chemical composition of Proportion of food elements Microscopic examination of milk Casein Casein coagulated by the introduction of acid Spontaneous coagulation or souring of milk Adulteration of milk Quality of milk influenced by the food of the animal Diseased milk Kinds of milk to be avoided Distribution of germs by milk Proper utensils for keeping milk Where to keep milk Dr. Dougall's experiments on the absorbent properties of milk Washing of milk dishes Treatment of milk for cream rising Temperature at which cream rises best Importance of sterilizing milk To sterilize milk for immediate use To sterilize milk to keep Condensed milk Cream, composition of Changes produced by churning Skimmed milk, composition of Buttermilk, composition of Digestibility of cream Sterilized cream Care of milk for producing cream Homemade creamery Butter, the composition of Rancid butter Tests of good butter Flavor and color of butter Artificial butter Test for oleomargarine Butter in ancient times Butter making Best conditions for the rising of cream Upon what the keeping qualities of butter depend Cheese Tyrotoxicon _Recipes_: Hot milk Devonshire or clotted cream Cottage cheese Cottage cheese from buttermilk Cottage cheese from sour milk French butter Shaken milk Emulsified butter Table topics.

EGGS Eggs a concentrated food Composition of the egg How to choose eggs Quality of eggs varied by the food of the fowl Stale eggs Test for eggs How to keep eggs To beat eggs Albumen susceptible to temperature Left-over eggs _Recipes_: Eggs in shell Eggs in sunshine Eggs poached in tomatoes Eggs in cream Poached or dropped eggs Poached eggs with cream sauce Quickly prepared eggs Scrambled eggs Steamed eggs Whirled eggs Omelets _Recipes_: Plain omelets Foam omelets Fancy omelets soft omelets Table topics.

MEATS Character of meat Nutritive value Excrementitious elements Flesh food a stimulant Diseased meats Jewish customs in regard to meat Trichina Tapeworm and other parasites Meat unnecessary for health The excessive use of meat tending to develop the animal propensities Objections to its use Pork Calves' brains and other viscera Meat pies Scallops Pates Comparative nutritious value Variation and flavor Composition and digestibility Selection of meats Preservation of meats Jerked beef Pemmican Preparation and cooking of meat Frozen beef Best methods of cooking Boiling Stewing Steaming Roasting Broiling Beef, economy and adaptability in selection of _Recipes_: Broiled beef Cold meat stew Pan-broiled steak Pan-broiled steak No. 2 Roast beef Smothered beef Vegetables with stewed beef Stewed beef Mutton Cause of Strong flavor of _Recipes_: Boiled leg of mutton Broiled chops Pot roast lamb Roast mutton Stewed mutton Stewed mutton chop Stewed mutton chop No. 2 Veal and lamb Poultry and game To dress poultry and birds To truss a fowl or bird To stuff a fowl or bird _Recipes_: Birds baked in sweet potatoes Boiled fowl Broiled birds Broiled fowl Corn and chicken Pigeons quails and partridges Roast chicken Roast turkey Smothered chicken Steamed chicken Stewed chicken Fish, two classes of Difference in nutritive value Flavor and wholesomeness Poison fish Parasites in fish Fish as a brain food Salted fish Shellfish (Oysters, Clams, Lobsters, Crabs) Not possessed of high nutritive value Natural scavengers Poisonous mussels How to select and prepare fish Frozen fish Methods of cooking _Recipes_: Baked fish Broiled fish Meat soup Preparation of stock Selection of material for stock Quantity of materials needed Uses of scraps Extracting the juice Temperature of the water to be used Correct proportion of water Time required for cooking Straining the stock To remove the fat Simple Stock or broth Compound stock or double broth To clarify soup stock _Recipes_: Asparagus soup Barley rice sago or tapioca soup Caramel for coloring soup brown Julienne soup Tomato soup White soup Vermicelli or macaroni soup Puree with chicken Tapioca cream soup Table Topics.