Chapters (541)
- A FRIEND IN THE KITCHEN
- Preface
- IMPORTANCE OF GOOD COOKING
- Soups
- BEAN SOUP
- POTATO SOUP
- GREEN PEA SOUP
- SPLIT PEA SOUP
- SPLIT PEA AND VERMICELLI SOUP
- TOMATO SOUP
- CREAM OF TOMATO SOUP
- LENTIL SOUP
- LENTIL AND TOMATO SOUP
- TOMATO AND MACARONI SOUP
- RICE SOUP
- SAGO PEA SOUP
- SAGO FRUIT SOUP (SUMMER)
- VEGETABLE SOUP (SUMMER)
- VEGETABLE SOUP (WINTER)
- VEGETABLE SOUP STOCK
- BARLEY SOUP
- NOODLE SOUP
- ASPARAGUS SOUP
- FOUNDATION FOR CREAM OF VEGETABLE SOUPS
- CROUTONS FOR SOUP
- BROWNED FLOUR FOR SOUPS
- SEASONING FOR SOUPS
- HERBS FOR SOUPS
- Cereals
- OATMEAL MUSH
- ROLLED OATS
- ROLLED OATS AND SAGO MUSH
- GRAHAM MUSH
- GRAHAM MUSH WITH DATES
- BOILED RICE
- CREAM OF WHEAT
- CORN-MEAL MUSH, NO. 1
- CORN-MEAL MUSH, NO. 2
- CORN-MEAL SQUARES
- BARLEY MUSH
- BOILED WHEAT
- GLUTEN MUSH
- HOMINY
- CRACKED WHEAT
- GRANULATED WHEAT
- CORN-MEAL CUTLETS
- BROWNED RICE
- BAKED MUSH
- Toasts
- ZWIEBACK, OR DRY TOAST
- MILK TOAST
- TOAST WITH CREAM SAUCE
- ASPARAGUS TOAST
- BERRY TOAST
- EGG TOAST
- BANANA TOAST
- FRUIT TOAST
- CREAM TOAST
- BUTTER TOAST
- CRUSHED TOAST
- TOMATO TOAST
- BEAN PASTE
- BREADS
- WHITE BREAD
- MOTHER’S BREAD
- GRAHAM BREAD, NO. 1
- GRAHAM BREAD, NO. 2
- GRAHAM FRUIT BREAD
- WHOLE WHEAT BREAD
- BOSTON BROWN BREAD
- PARKER HOUSE ROLLS
- CORN-MEAL BREAD
- SALT-RISING BREAD
- RAISED BISCUITS
- GEMS General Directions
- GRAHAM GEMS, NO. 1
- GRAHAM GEMS, NO. 2
- OATMEAL GEMS
- CORN-MEAL GEMS
- GRANULATED WHEAT GEMS
- RICE CAKES
- BREAKFAST ROLLS
- STICKS
- FRENCH ROLLS
- TO GLAZE ROLLS
- MARYLAND OR BEATEN BISCUIT
- WHOLE WHEAT CRISPS
- GRAHAM WAFERS
- FRUIT BISCUIT
- CRESCENTS
- RUSKS
- PLAIN BUNS
- FRUIT BUNS
- RICE WAFFLES
- PUFFS
- FRUIT LOAF, NO. 1
- FRUIT LOAF, NO. 2
- COFFEE CAKES
- FLANNEL CAKES
- CORN-MEAL BATTER CAKES
- BUCKWHEAT PANCAKES
- LENTIL FRITTERS
- CORN FRITTERS
- USES FOR STALE BREAD
- POTATO YEAST
- HOP YEAST
- Fruits
- BAKED APPLES, NO. 1
- BAKED APPLES, NO. 2
- STEWED APPLES
- BAKED SWEET APPLES
- APPLE SCALLOP
- BOILED APPLES
- BAKED PEARS
- STEWED PEARS
- BAKED QUINCES
- BAKED PEACHES, NO. 1
- BAKED PEACHES, NO. 2
- STEWED PEACHES
- STEWED PRUNES
- STEWED FRUITS
- PINEAPPLE
- FRUIT MOLD
- BANANAS WITH WHIPPED CREAM
- APPLE BUTTER
- LEMON SIRUP
- LEMON HONEY
- PLUM MARMALADE
- GRAPE MARMALADE
- TO MAKE FRUIT JELLY
- APPLE JELLY
- CURRANT JELLY
- QUINCE JELLY
- CRANBERRY JELLY
- HOW TO CAN FRUIT General Remarks
- Selecting Cans
- Process
- Utensils for Canning Fruit
- ANOTHER METHOD
- CANNED BEANS AND PEAS
- CANNED SWEET CORN
- CANNED PEACHES
- CANNED BERRIES
- CANNED QUINCES
- CANNED TOMATOES
- GRAPE JUICE
- Vegetables
- BOILED POTATOES (without skins)
- BOILED POTATOES (with skins)
- BAKED POTATOES
- MASHED POTATOES
- STEAMED SLICED POTATOES
- WARMED-UP POTATOES
- POTATO PUFF
- LYONNAISE POTATOES
- NEW POTATOES
- POTATOES WITH CREAM
- BAKED SWEET POTATOES
- BOILED SWEET POTATOES
- BROWNED SWEET POTATOES
- ROASTED SWEET POTATOES
- YAMS
- STEWED TOMATOES
- BAKED TOMATOES
- TOMATOES AND MACARONI
- SCALLOPED TOMATOES
- BOILED BEANS
- BOILED BEANS WITH RICE
- BAKED BEANS
- BAKED GREEN BEANS AND CORN
- MASHED BEANS
- STRING BEANS
- SPLIT PEAS
- GREEN PEAS
- LENTILS
- BAKED RICE
- PLAIN BOILED RICE
- SPAGHETTI WITH TOMATO SAUCE
- STEWED CAULIFLOWER
- CAULIFLOWER WITH TOMATO SAUCE
- STEWED CABBAGE
- BOILED CABBAGE
- BOILED CELERY
- STEWED ASPARAGUS
- BOILED CARROTS
- BOILED PARSNIPS
- BAKED PARSNIPS
- STEWED TURNIPS
- SLICED CUCUMBERS
- BOILED ONIONS
- BAKED SQUASH
- STEWED SQUASH
- SUCCOTASH
- BOILED SWEET CORN
- STEWED SWEET CORN
- BAKED BEETS
- BOILED BEETS
- BEET GREENS
- SPINACH
- CELERY
- Salads and Salad Dressings
- TOMATO SALAD, NO. 1
- TOMATO SALAD, NO. 2
- CABBAGE SALAD, NO. 1
- CABBAGE SALAD, NO. 2
- CABBAGE AND TOMATO SALAD
- LETTUCE SALAD, NO. 1
- LETTUCE SALAD, NO. 2
- POTATO SALAD
- VEGETABLE SALAD
- FRUIT SALAD
- BANANA SALAD
- NUT AND CELERY SALAD
- FRENCH DRESSING
- MAYONNAISE DRESSING
- Substitutes for Meats
- VEGETABLE AND LENTIL STEW
- VEGETABLE HASH
- POTATO ROLLS
- BREAD STEAK
- FORCEMEAT FRITTERS
- “PRAIRIE” FISH
- BOILED MACARONI
- PEANUT SAUSAGE
- PEAS PUREE
- STEWED SALSIFY, OR VEGETABLE OYSTERS
- LENTIL RISSOLES
- Eggs
- BOILED EGGS
- POACHED EGGS
- SCRAMBLED EGGS
- STEAMED EGGS
- SCALLOPED EGGS
- BAKED EGGS
- EGG SANDWICHES
- EGGS AND TOMATO SAUCE
- EGGS ON TOAST
- Omelets
- PLAIN OMELET
- FRUIT OMELET
- BREAD OMELET
- MACARONI OMELET
- Puddings
- SAGO PUDDING
- TAPIOCA PUDDING
- RICE PUDDING
- CORNSTARCH PUDDING
- BREAD PUDDING, NO. 1
- BREAD PUDDING, NO. 2
- COLD PEACH PUDDING
- PRUNE WHIP
- FIG PUDDING
- RICE LEMON PUDDING
- RICE APPLE PUDDING
- CRACKER PUDDING
- ALMOND RICE PUDDING
- CORNSTARCH BLANC-MANGE
- APPLE BATTER PUDDING
- APPLE TRIFLE
- APPLES WITH TAPIOCA
- FRUIT TAPIOCA
- PEACHES AND RICE
- RICE WITH RAISINS
- RICE WITH FIGS
- APPLE RICE
- APPLES WITH RAISINS
- COCOANUT PUDDING
- CHERRY PUDDING
- MINUTE PUDDING
- ARROWROOT BLANC-MANGE
- RICE SNOW WITH JELLY
- Custards & Creams
- CREAM MOLD
- BOILED CUSTARD
- FLOATING ISLAND
- APPLE FLOAT
- BANANA CUSTARD
- ORANGE CUSTARD
- PINEAPPLE CUSTARD
- TAPIOCA CREAM
- RICE CUSTARD
- SAUCES
- SAUCES FOR VEGETABLES
- TOMATO SAUCE
- CREAM SAUCE
- LENTIL SAUCE
- BROWN SAUCE, NO. 1
- BROWN SAUCE, NO. 2
- PARSLEY SAUCE
- EGG AND MILK SAUCE
- BREAD SAUCE
- MINT SAUCE
- SAUCES FOR DESSERTS
- ARROWROOT SAUCE
- BOILED CUSTARD SAUCE
- CHOCOLATE SAUCE
- ORANGE SAUCE
- LEMON SAUCE
- FRUIT SAUCE
- STRAWBERRY SAUCE
- WHIPPED CREAM
- PIES
- PLAIN PIE CRUST
- CREAM PIE CRUST
- APPLE PIE
- PEACH PIE
- GOOSEBERRY PIE
- RHUBARB PIE
- RASPBERRY PIE
- BLACKBERRY PIE
- CHERRY PIE
- DRIED CURRANT PIE
- PRUNE PIE
- LEMON PIE
- DRIED APPLE PIE
- DRIED PEACH PIE
- RAISIN PIE
- CREAM PIE
- CUSTARD PIE
- PUMPKIN PIE
- PIE WITH UPPER CRUST ONLY
- TARTS
- VEGETABLE PIE
- SAVORY PIE
- MERINGUE FOR PIES
- CAKES
- SPONGE CAKE
- LEMON SPONGE CAKE
- SPONGE LOAF CAKE
- GEM CAKES
- RICE CAKES
- CREAM CAKE
- NUT CAKE
- FAVORITE CAKE
- LAYER CAKE
- DELICATE CUP CAKE
- RAISED FRUIT CAKE
- FROSTING FOR CAKE
- BOILED FROSTING
- CREAM ICING
- ORANGE ICING
- Wholesome Drinks
- CEREAL COFFEE
- CRUST COFFEE
- CORN COFFEE
- HOT MILK
- CAMBRIC TEA
- EGG-NOG
- EGG-NOG, HOT
- LEMONADE, NO. 1
- LEMONADE, NO. 2
- HOT LEMONADE
- ORANGEADE
- FRUIT JUICE LEMONADE
- PINEAPPLE LEMONADE
- GRAPEADE
- FRUIT JUICE DRINKS
- FRUIT PUNCH
- BUTTERMILK
- Specially Prepared Health Foods
- PEANUT BUTTER
- PEANUT CREAM
- PEANUT MILK
- ALMOND BUTTER
- ALMOND MILK AND CREAM
- COCOANUT MILK AND CREAM
- COCOANUT-OIL
- VEGETABLE OIL
- HOME-MADE GRANOLA
- NUTMEAT
- PROTOSE STEAK
- PROTOSE CUTLETS
- NUT GRAVY
- EGGS IN NEST ON ZWIEBACK
- Simple Dishes For The Sick.
- GLUTEN GRUEL
- ARROWROOT GRUEL
- GRAHAM GRUEL
- CREAMED GRUEL
- RICE GRUEL
- MILK GRUEL
- ONION GRUEL
- LEMONADE, HOT AND COLD
- APPLE WATER
- RICE WATER
- BARLEY WATER
- BAKED APPLE
- CUP CUSTARD
- BEAN BROTH
- WHITE OF EGG AND MILK
- STEAMED EGG
- SCRAMBLED EGG
- BAKED MILK
- TAPIOCA CUP CUSTARD
- Food For Infants
- OATMEAL WATER AND MILK
- SUBSTITUTE FOR MOTHER’S MILK, NO. 1
- SUBSTITUTE FOR MOTHER’S MILK, NO. 2
- WHITE OF EGG AND WATER
- Miscellaneous
- TO STERILIZE MILK
- COTTAGE CHEESE
- HOMINY OR HULLED CORN
- DRIED SWEET CORN
- DRIED APPLES
- POP-CORN
- TO KEEP APPLES, ORANGES, AND LEMONS
- TO KEEP EGGS
- TO PRESERVE LEMON-JUICE
- COOKED PINEAPPLE
- TO FROST FRUITS
- UNLEAVENED BREAD FOR SACRAMENTAL USE
- UNFERMENTED WINE FOR SACRAMENTAL USE
- TO CUT LEMONS FOR GARNISHING
- HOW TO CUT BREAD
- NUT RELISH
- NUT DAINTIES
- A WEEK’S MENU
- “REMEMBER THE SABBATH DAY TO KEEP IT HOLY”
- SABBATH DINNERS
- FOOD COMBINATIONS
- TIME REQUIRED TO DIGEST VARIOUS FOODS
- NUTRITIVE VALUE OF FOODS
- HOW TO BECOME A VEGETARIAN
- VEGETARIANISM IN LONDON
- RULES FOR DYSPEPTICS
- THE PULSE IN HEALTH
- WEIGHTS AND MEASURES FOR THE KITCHEN
- HOUSEHOLD HINTS
- INDEX TO DEPARTMENTS
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