Bills of fare, seasonable, 251.
Biscuit, raised, 31.
Blanc-mange, chocolate, 209.
287
288
Index
Boiled dinner, vegetarian, 134.
Boiling, xo.
Bouillon, Malted Nuts, 195.
nut, 185.
Protose, 195.
vegetable, 195.
Bread, care of, 23.
cocoanut corn, 43.
fruit, 28.
Gluten, 34, 35.
Graham, 30, 31.
lightness of, 24.
milk, with white flour, 28.
one-rising, 29.
recipes, 27.
salt-rising, 34.
unfermented, or aerated, 37.
unfermented, recipes, 40.
water, 27.
whole-wheat, 29.
Bread-making, methods of, 22.
Breads, 19.
whole-wheat, 25.
Breakfast dishes, 118.
Broiling and roasting, 9.
Broth, Malted Nuts, 195.
nut and lemon juice, 186.
Protose, 195.
Brown cream gravy, 107.
gravy, 90, 162.
onion flavor, 184.
sauce, 93, 163.
Browned cream sauce, 159.
flour, 184.
Cabbage, baked, 136.
boiled, 137.
chopped, 137.
salad, 137.
and tomatoes, 136.
Cabinet pudding, 205.
Cake, almond pound, 231.
fruit, 229.
fruit and nut sponge, 227.
nut sponge, 227.
peanut pound, 230.
sponge, 227.
sunshine, 228.
Cakes, 227.
corn drop, 203.
Granose drop, 202.
Granuto, 44.
Granuto and fig drop, 231.
Granuto and Meltose cocoa-
nut, 232.
nut corn, 43.
potato, 130.
Protose and rice, 100.
recipes, 227.
Casserole of Protose with po-
tato, 86.
of rice and Protose, 85.
Cauliflower, boiled, 135.
and cabbage, 135.
with egg sauce, 135.
with tomato sauce, 13s.
Celery and pease croquettes,
102.
sauce, cream, 86.
and tomato soup, 180, 188.
Cereal roast, nut, 88.
Charlotte, chocolate, 240.
fruit, 238.
Cheese, nut, 163.
Cherry pie, 21 1.
Chicken jelly, mock, 238, 239.
salad, mock, 170.
Chili sauce, 73, 165.
Chocolate blanc-mange, 209.
charlotte, 240.
macaroons, 232.
mold, 239, 240.
Cocoanut almond cream sauce,
245-
cream, 164.
pie, 210.
Cookery, hygienic, 9.
Cooking of starchy foods, 12.
value of different methods
of, 11.
Corn, 148.
baked, 148, 149.
Index
289
baked with Zwieback, 106.
and bean soup, 19 1.
boiled green, 149.
custard, 111.
drop-cakes, 203.
Flake dumplings, 203.
Flakes gruel, 197.
Flakes, Toasted, 123.
Flakes, Toasted, with fruit,
123-
Flakes, Toasted, poached
eggs on, 115.
Flakes, Toasted, as a warm
breakfast dish, 124.
Flakes, tuti-fruit, 203.
fruit pudding, 204.
and Nuttolene, 150, 151.
patties, 152.
pudding, in.
pudding, nut, in.
pulp, stewed, 150.
soup, canned, 191.
soup, nut, 192.
stewed green, 1 5 1 .
stewed, and tomatoes, 145.
sweet, Granuto with, 152.
sweet, stewed Nuttolene or
Protose and, 151.
Cottage cheese, Nuttolene, 171.
Cranberry foam, 226.
pie, 212.
Cream, almond whipped, 246.
filling, 21 1.
Gluten, 196.
gravy, brown, 107.
nut whipped, 245.
pie, 212.
salad dressing, 172.
sauce, banana, 244.
sauce, browned, 159.
sauce, cocoanut almond, 245.
sauce, nut, 160.
whip with Toasted Wheat
Flakes, 125.
Crisps, cocoanut, 50.
nut, 49.
Croquettes, Granuto and pease,
154-
lentil and rice, 102.
pease and celery, 102.
Protose, 1 01.
Protose and Granose, 101.
Protose and rice, 100.
rice and lentil, 102.
rice macaroni, 96.
Crust patties, 91.
Custard, corn, hi.
Gluten, 1 16.
Gluten Meal, 116.
Granose fruit, 208.
pie, simple, 222.
pie, sweet apple, 221.
plain, without sugar, 207.
rice, 207.
sauce, lemon, 246.
Cutlets, nut, 94.
Nuttolene, 93.
Protose, 92.
sweet potato, 134.
vegetable, 92, 93.
Cutting and folding, 17.
Date pulp, 223.
and walnut salad, 169.
Dates, almond, 226.
Page 93
Presented as published in 1904. 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
Bills of fare, seasonable, 251. Biscuit, raised, 31. Blanc-mange, chocolate, 209.
Index
Boiled dinner, vegetarian, 134.
Boiling, xo.
Bouillon, Malted Nuts, 195. nut, 185.
Protose, 195. vegetable, 195.
Bread, care of, 23. cocoanut corn, 43. fruit, 28.
Gluten, 34, 35.
Graham, 30, 31. lightness of, 24. milk, with white flour, 28. one-rising, 29. recipes, 27. salt-rising, 34. unfermented, or aerated, 37. unfermented, recipes, 40. water, 27. whole-wheat, 29.
Bread-making, methods of, 22.
Breads, 19.
whole-wheat, 25.
Breakfast dishes, 118.
Broiling and roasting, 9.
Broth, Malted Nuts, 195. nut and lemon juice, 186. Protose, 195.
Brown cream gravy, 107. gravy, 90, 162. onion flavor, 184. sauce, 93, 163.
Browned cream sauce, 159. flour, 184.
Cabbage, baked, 136. boiled, 137. chopped, 137. salad, 137. and tomatoes, 136.
Cabinet pudding, 205.
Cake, almond pound, 231. fruit, 229.
fruit and nut sponge, 227. nut sponge, 227. peanut pound, 230.
sponge, 227. sunshine, 228.
Cakes, 227.
corn drop, 203.
Granose drop, 202.
Granuto, 44.
Granuto and fig drop, 231. Granuto and Meltose cocoanut, 232. nut corn, 43. potato, 130.
Protose and rice, 100. recipes, 227.
Casserole of Protose with potato, 86.
of rice and Protose, 85. Cauliflower, boiled, 135. and cabbage, 135. with egg sauce, 135. with tomato sauce, 13s. Celery and pease croquettes,
sauce, cream, 86. and tomato soup, 180, 188. Cereal roast, nut, 88.
Charlotte, chocolate, 240.
fruit, 238.
Cheese, nut, 163.
Cherry pie, 21 1.
Chicken jelly, mock, 238, 239.
salad, mock, 170.
Chili sauce, 73, 165.
Chocolate blanc-mange, 209. charlotte, 240. macaroons, 232. mold, 239, 240.
Cocoanut almond cream sauce,
cream, 164. pie, 210.
Cookery, hygienic, 9.
Cooking of starchy foods, 12. value of different methods of, 11.
Corn, 148.
baked, 148, 149.
Index
baked with Zwieback, 106. and bean soup, 19 1. boiled green, 149. custard, 111. drop-cakes, 203.
Flake dumplings, 203.
Flakes gruel, 197.
Flakes, Toasted, 123.
Flakes, Toasted, with fruit,
Flakes, Toasted, poached eggs on, 115.
Flakes, Toasted, as a warm breakfast dish, 124.
Flakes, tuti-fruit, 203. fruit pudding, 204. and Nuttolene, 150, 151. patties, 152. pudding, in. pudding, nut, in. pulp, stewed, 150. soup, canned, 191. soup, nut, 192. stewed green, 1 5 1 . stewed, and tomatoes, 145. sweet, Granuto with, 152. sweet, stewed Nuttolene or Protose and, 151.
Cottage cheese, Nuttolene, 171. Cranberry foam, 226. pie, 212.
Cream, almond whipped, 246. filling, 21 1.
Gluten, 196. gravy, brown, 107. nut whipped, 245. pie, 212.
salad dressing, 172. sauce, banana, 244. sauce, browned, 159. sauce, cocoanut almond, 245. sauce, nut, 160. whip with Toasted Wheat Flakes, 125.
Crisps, cocoanut, 50. nut, 49.
Croquettes, Granuto and pease,
lentil and rice, 102. pease and celery, 102. Protose, 1 01.
Protose and Granose, 101. Protose and rice, 100. rice and lentil, 102. rice macaroni, 96.
Crust patties, 91.
Custard, corn, hi.
Gluten, 1 16.
Gluten Meal, 116.
Granose fruit, 208.
pie, simple, 222.
pie, sweet apple, 221.
plain, without sugar, 207.
rice, 207.
sauce, lemon, 246.
Cutlets, nut, 94.
Nuttolene, 93.
Protose, 92. sweet potato, 134. vegetable, 92, 93.
Cutting and folding, 17.
Date pulp, 223.
and walnut salad, 169.
Dates, almond, 226.