Apple Dumpling, 158.
Albert Pudding, 144.
Amber " 153.
Apple Transparency, 181.
Aunt . Martha's Pudding,
145-
Bread and Butter Pud-
ding, 149.
Cabinet Pudding, 146.
Chocolate Pudding, 156.
Com Starch Pudding, 160.
English Plum Pudding, 152.
Fig Pudding, 143.
Iced Pudding, 169.
Italian Pudding.
Lemon ** 147.
Lemon Sponge, 180.
Llanberries Pudding, 149.
Lowell Pudding, 145.
Overion " 151.
Railway " 155.
Rice « 162.
Peach Sago, 159.
Sir Walter Wynnes* Pud-
ding, 148.
Swiss Rissoles, 159.
Tapioca Pudding, 150.
Twelfth night Pancakes,
161.
Venoise Pudding, 154,
Wakefield Pudding, 152.
Welcome Guest Pudding,
142.
Salads.
Beef, 123.
Chicken, 117.
Cucumber, 122.
Lettuce, 123.
Lobster, 120.
Potato, 118.
Salad k la Russe, 124.
Shrimp Salad, 119.
Sonffles.
Cheese, 140.
Chestnut, 141.
Chicken, 141.
Chocolate, 138.
Omelette, 139.
Lemon, 136.
Potato, 134.
Vanilla, 137.
Soups.
Meat Soups.
Brown Stock, i.
Brown, 5.
Clear, 2.
226
INDEX,
Giblet, 6.
Hotch Potch, 7.
Kidney, 3.
Mock Turtle, 4.
Mulligatawney, 11.
Oxtail, 12.
Rabbit, 10.
^ la Reine, 9.
Tapioca Cream, 8.
Turkish, 9.
White, 8.
Shellfish Soups.
Clam Chowder, 17.
" Soup, 18.
Oyster Soup ii la Reine, 16.
Stewed Terrapin, 18.
" " \ Supe-
rieur, 19.
Purees.
Asparagus, 14.
Green Peas, 13.
Potato, 15.
4 la Conde, 12.
Tomato, 13.
Turnip, 15.
Sauces.
Savory, 163.
Sweet, 165.
Bread, 165.
Brandy, 167.
Brown, 166.
Taper, 163.
Custard, 168.
Egg, (Savory,) 41.
Egg, (Sweet,) 163.
German, 166.
Hard, 168.
HoUandais, 93.
Jam^ 167.
Jelly, 168.
Lemon, 167,
Mint, 164.
Oyster, 163.
Tartare, 164.
Wine, 168.
Vegetables.
Artichauts, French, 107.
Asparagus, boiled, with
white sauce, 98.
Beans, Haricot, boiled, 104.
Beans, Lima, boiled, no.
Beans, French or String,
boiled, 113.
Beets, boiled, 115.
Brussels Sprouts, 108.
Cabbage ^ la mode, in.
" boiled. loi
Carrots, boiled with brown
. sauce, 102.
Cauliflower au Gratin, 96.
Celery, stewed, 114.
Colcannon, 104.
Com, green, 105.
Egg Plant, 116.
Leeks au Gratin, 112.
Maccaroni and Cheese, 116.
Onions, baked, 109.
" boiled, 108.
Oyster Plant, 106.
Parsnips, in.
Peas, green, 99.
Potatoes, boiled, 103.
Spinach, with eggs, 95.
Summer Squash boiled, loi.
Tomato Farci, 98.
Tomatoes, stewed, 114. •
Turnips, 100.
WHAT DO WE EAT?
FACTS FOR THE CONSIDERATION OF HOUSEKEEPERS.
" As a man thinks so is he," may well be changed into, as a man
eats so is he. Upon the kind of food one partakes, its qualities,
whether they are healthful and invigorating, or deleterious and, in
consequence, weakening, depends the health and even the life of the
individual. A large portion of the food we eat is bread, which has
been called the "staff of life." When made of right ingredients in
proper proportions, it is all that the popular appellation claims for it.
But when, as is often the case, it is innocently adulterated with in-
jurious substances, it becomes a fruitful source of disease and death.
Of all the things employed in our kitchens, probably the various
kinds of baking powder containing alum are the worst. A pure
cream of tartar baking powder is every way desirable and most
healthful ; but cream of tartar represents value, and the chief object
of the use of alum is to provide a much cheaper article. But this
gain in the use of alum is dearly purchased by the harmful product
resulting therefrom, as it renders the material made with it well nigh
indigestible. Alum is an astringent, producing indigestion, griping,
constipation and kindred troubles, resulting from irritation of the
mucous membrane. Dyspepsia, with all its horrors, is the legacy
which a coilstant use of food with alum in it, bequeaths.
Page 99
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Apple Dumpling, 158. Albert Pudding, 144. Amber " 153.
Apple Transparency, 181. Aunt . Martha's Pudding,
Bread and Butter Pudding, 149.
Cabinet Pudding, 146.
Chocolate Pudding, 156.
Com Starch Pudding, 160.
English Plum Pudding, 152.
Fig Pudding, 143.
Iced Pudding, 169.
Italian Pudding.
Lemon ** 147.
Lemon Sponge, 180.
Blanquette Pudding, 149.
Lowell Pudding, 145.
Overion " 151.
Railway " 155.
Rice « 162.
Peach Sago, 159.
Sir Walter Wynnes* Pudding, 148.
Swiss Rissoles, 159.
Tapioca Pudding, 150.
Twelfth night Pancakes,
Venoise Pudding, 154,
Wakefield Pudding, 152.
Welcome Guest Pudding,
Salads.
Beef, 123. Chicken, 117. Cucumber, 122. Lettuce, 123. Lobster, 120. Potato, 118. Salad k la Russe, 124. Shrimp Salad, 119.
Sonffles.
Cheese, 140. Chestnut, 141. Chicken, 141. Chocolate, 138. Omelette, 139. Lemon, 136. Potato, 134. Vanilla, 137.
Soups.
Meat Soups.
Brown Stock, i. Brown, 5. Clear, 2.
INDEX,
Giblet, 6. Hotch Potch, 7. Kidney, 3. Mock Turtle, 4. Mulligatawney, 11. Oxtail, 12. Rabbit, 10. ^ la Reine, 9. Tapioca Cream, 8. Turkish, 9. White, 8.
Shellfish Soups.
Clam Chowder, 17.
" Soup, 18. Oyster Soup ii la Reine, 16. Stewed Terrapin, 18.
" " \ Superieur, 19.
Purees.
Asparagus, 14. Green Peas, 13. Potato, 15. 4 la Conde, 12. Tomato, 13. Turnip, 15.
Sauces.
Savory, 163. Sweet, 165.
Bread, 165.
Brandy, 167.
Brown, 166.
Taper, 163.
Custard, 168.
Egg, (Savory,) 41.
Egg, (Sweet,) 163.
German, 166.
Hard, 168.
HoUandais, 93.
Jam^ 167. Jelly, 168. Lemon, 167, Mint, 164. Oyster, 163. Tartare, 164. Wine, 168.
Vegetables.
Artichauts, French, 107. Asparagus, boiled, with
white sauce, 98. Beans, Haricot, boiled, 104. Beans, Lima, boiled, no. Beans, French or String,
boiled, 113. Beets, boiled, 115. Brussels Sprouts, 108. Cabbage ^ la mode, in.
" boiled. loi Carrots, boiled with brown
. sauce, 102. Cauliflower au Gratin, 96. Celery, stewed, 114. Colcannon, 104. Com, green, 105. Egg Plant, 116. Leeks au Gratin, 112. Maccaroni and Cheese, 116. Onions, baked, 109.
" boiled, 108. Oyster Plant, 106. Parsnips, in. Peas, green, 99. Potatoes, boiled, 103. Spinach, with eggs, 95. Summer Squash boiled, loi. Tomato Farci, 98. Tomatoes, stewed, 114. • Turnips, 100.
WHAT DO WE EAT?
FACTS FOR THE CONSIDERATION OF HOUSEKEEPERS.
" As a man thinks so is he," may well be changed into, as a man eats so is he. Upon the kind of food one partakes, its qualities, whether they are healthful and invigorating, or deleterious and, in consequence, weakening, depends the health and even the life of the individual. A large portion of the food we eat is bread, which has been called the "staff of life." When made of right ingredients in proper proportions, it is all that the popular appellation claims for it. But when, as is often the case, it is innocently adulterated with injurious substances, it becomes a fruitful source of disease and death. Of all the things employed in our kitchens, probably the various kinds of baking powder containing alum are the worst. A pure cream of tartar baking powder is every way desirable and most healthful ; but cream of tartar represents value, and the chief object of the use of alum is to provide a much cheaper article. But this gain in the use of alum is dearly purchased by the harmful product resulting therefrom, as it renders the material made with it well nigh indigestible. Alum is an astringent, producing indigestion, griping, constipation and kindred troubles, resulting from irritation of the mucous membrane. Dyspepsia, with all its horrors, is the legacy which a coilstant use of food with alum in it, bequeaths.