The Healthy Life Cook Book, 2d ed.
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About This Book
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.
Chapters (190)
- A DELICIOUS PORRIDGE CAN BE MADE BY MIXING
- I. UNFERMENTED BREAD
- I.—UNFERMENTED BREAD.
- 1. COLD WATER BREAD.
- 2. EGG BREAD.
- 3. GEM BREAD.
- 4. HOT WATER ROLLS.
- 5. OATCAKE.
- 6. RAISIN LOAF.
- 7. SHORTENED BREAD.
- II.—SOUPS.
- 1. BARLEY BROTH.
- 2. CREAM OF BARLEY SOUP.
- 3. CLEAR CELERY SOUP.
- 4. CHESTNUT SOUP.
- 5. FRUIT SOUP.
- 6. HARICOT BEAN SOUP.
- 7. LENTIL SOUP.
- 8. MACARONI SOUP.
- 9. PEA SOUP.
- 10. POTATO SOUP.
- 11. P.R. SOUP.
- 12. P.R. BEEF TEA SUBSTITUTE.
- 13. SAGO SOUP.
- 14. TOMATO SOUP.
- 15. VEGETABLE STOCK.
- III.—SAVOURY DISHES.
- 1. ALMONDS, ROASTED.
- 2. CHESTNUTS, BOILED.
- 3. CHESTNUT SAVOURY.
- 4. CHESTNUT PIE.
- 5. CHESTNUT RISSOLES.
- 6. HARICOT BEANS, BOILED.
- 7. HARICOT RISSOLES.
- 8. LENTILS, STEWED.
- 9. LENTIL PASTE.
- 10. LENTIL AND LEEK PIE.
- 11. LENTIL RISSOLES.
- 12. MACARONI AND TOMATO.
- 13. MUSHROOM AND TOMATO.
- 14. NUT COOKERY.
- 15. NUT ROAST.
- 16. NUT RISSOLES.
- 17. NUT PASTE.
- 18. NUT AND LENTIL ROAST AND RISSOLES.
- 19. PINE KERNELS, ROASTED.
- 20. RICE, BOILED.
- 21. RICE, SAVOURY.
- 22. RICE AND EGG FRITTERS.
- 23. TOAD-IN-THE-HOLE.
- 24. VEGETABLE MARROW, STUFFED.
- 25. VEGETABLE MARROW AND NUT ROAST.
- 26. VEGETARIAN IRISH STEW.
- 27. VEGETABLE PIE.
- 28. VEGETABLE STEW.
- IV.—CASSEROLE COOKERY.
- 1. FRENCH SOUP.
- 2. HOT POT.
- 3. STEWED APPLES.
- 4. VEGETABLE STEW.
- V.—CURRIES.
- 1. CURRY POWDER.
- 2. EGG CURRY.
- 3. GERMAN LENTIL CURRY.
- 4. VEGETABLE CURRY.
- VI.—VEGETABLES.
- 1. ARTICHOKE, JERUSALEM.
- 2. ASPARAGUS.
- 3. BEETROOT.
- 4. BROAD BEANS.
- 5. BROCCOLI.
- 6. BRUSSELS SPROUTS.
- 7. CABBAGE.
- 8. CARROT.
- 9. CAULIFLOWER.
- 10. CELERY.
- 11. CELERIAC.
- 12. CUCUMBER.
- 13. GREEN PEAS.
- 14. LEEKS.
- 15. NETTLES.
- 16. ONIONS.
- 17. PARSNIPS.
- 18. POTATOES.
- 19. BUBBLE AND SQUEAK.
- 20. RADISHES.
- 21. SEA KALE.
- 22. SCARLET RUNNERS AND FRENCH BEANS.
- 23. SPINACH.
- 24. SWEDES.
- 25. TOMATOES.
- 26. TURNIP.
- 27. VEGETABLE MARROW.
- VII.—GRAVIES AND SAUCES.
- 1. BROWN GRAVY.
- 2. EGG SAUCE.
- 3. PARSLEY SAUCE.
- 6. WHITE SAUCE.
- 7. BROWNING, FOR GRAVIES AND SAUCES.
- VIII.—EGG COOKERY.
- 1. BOILED EGGS FOR INVALIDS.
- 2. BUTTERED EGGS.
- 3. EGG ON TOMATO.
- 4. DEVILLED EGGS.
- 5. SCRAMBLED EGG AND TOMATO.
- 6. OMELET, PLAIN.
- 7. SAVOURY OMELET.
- 8. SWEET OMELET.
- 9. SOUFFLÉ OMELET.
- 1. PASTRY.
- 2. PUFF PASTE.
- 3. SHORT CRUST.
- 4. APPLE CHARLOTTE.
- 5. APPLE DUMPLINGS.
- 6. APPLE AND TAPIOCA.
- 7. BATTER PUDDING.
- 8. BOMBAY PUDDING.
- 9. BREAD AND FRUIT PUDDING.
- 10. BLANC MANGE, AGAR-AGAR.
- 11. CHOCOLATE JELLY.
- 12. CORNFLOUR SHAPE.
- 13. CUSTARD, BOILED.
- 14. CUSTARD, HOGAN.
- 15. DATE PUDDING.
- 16. FIG PUDDING.
- 17. JAM ROLL, BOILED.
- 18. JAM ROLL, BAKED.
- 19. MILK PUDDINGS.
- 20. JELLY, ORANGE.
- 22. MINCEMEAT.
- 23. NUT PASTRY.
- 24. PLAIN PUDDING.
- 25. PLUM PUDDING, CHRISTMAS.
- 26. RAILWAY PUDDING.
- 27. SAGO SHAPE.
- 28. SUMMER PUDDING.
- 29. TREACLE PUDDING.
- 30. TRIFLE, SIMPLE.
- X.—CAKES AND BISCUITS.
- 1. CAKE MIXTURE.
- 2. SMALL CAKES.
- 3. COCOANUT BISCUITS.
- 4. "CORN WINE AND OIL" CAKES.
- 5. CURRANT SANDWICH.
- 6. APPLE SANDWICH.
- 7. FANCY BISCUITS.
- 8. GINGER NUTS.
- 9. JAM SANDWICH.
- 12. SPONGE CAKE.
- 1. FRUIT NUT FILLING.
- 2. JAM WITHOUT SUGAR.
- 3. LEMON CURD.
- 4. MARMALADE.
- 5. VEGETABLE MARROW JAM.
- 1. SALAD.
- 3. FRUIT SALAD.
- 4. LEMON CORDIAL.
- 6. ORANGE CORDIAL.
- 7. WALLACE CHEESE.
- XIII.—EXTRA RECIPES.
- 1. BARLEY WATER.
- 2. BOILED HOMINY.
- 3. BROWN GRAVY.
- 4. BUTTERED RICE AND PEAS.
- 5. CONVALESCENTS' SOUP.
- 6. FINE OATMEAL BISCUITS.
- 7. FINE OATMEAL GRUEL.
- 8. MACARONI CHEESE.
- 9. MANHU HEALTH CAKE.
- 10. MANHU HOMINY PUDDING.
- 11. PARKIN.
- 12. PROTOSE CUTLETS.
- 13. PROTOSE SALAD.
- 14. RISOTTO.
- 15. ROYAL NUT ROAST.
- 17. WELSH RAREBIT.
- 18. YEAST BREAD.
- XIV.—UNFIRED FOOD.
- 1. COTTAGE CHEESE.
- 2. DRIED FRUITS.
- 3. EGG CREAM.
- 4. PINE-KERNEL CHEESE.
- 5. RAW CARROT JUICE.
- 6. TWICE BAKED BREAD.
- XV.—WEIGHTS AND MEASURES AND UTENSILS.
- USEFUL UTENSILS.
- XVI.—MENUS.
- DINNERS.
- INDEX.
- FOOD CHOPPERS.
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