Jelly, Orange 322 Mayonnaise 324 Muffins, Bran 319 Pastry, Cellu 320 Pie, Cream 321 Pie, Custard 321 Pie, Pumpkin 321 Doughnuts 230 Duck 70 Potato Dressing for 70 Roast 70 INDEX 341 Dumplings 38 Egg Cream 317 Egg-Nog 312 Egg-Nog, Coffee 312 Eggs — AlaGoldenrod 122 Baked with Vegetables 118 Creamy Egg 118 Curried Egg 121 Devilled 325 General Notes on 117 Hard Cooked 117 Japanese Eggs 121 Methods of Using Hard-Cooked 121 Omelets 119 Poached 118 Royal Scallop 122 Shirred 118 Soft-Cooked 117 Fats AND Lipoids 3 Fat — Temperature of 157 Care of 157 Rendering of 157 Finnan Haddie 75 Fish 71 To Bone 71 To Prepare for Cooking 71 Baked 72 BroUed 72 Ciscoes 75 Cooked in Deep Fat 73 Dressing for Baked Fish 73 Finnan Haddie 75 Planked 74 Smelts, Fried 74 Smoked Fillets of 75 Steaks, Sauted 73 Steamed 72 Turbans 74 Fish Lept-Overs — . . , 78 Casserole of Rice and Fish 80 Creamed Fish 78 Kedgeree 79 Fish Loaf 80 Fish Pie with Macaroni 79 Fish Pie with Potatoes 79 Souffle 81 Flour Mixtures, General Rules 197 342 INDEX Food and its Use 1 Essentials of an Adequate Diet 1 Food Combinations 11 Habits in Regard to Food 10 Principles Underlying the Planning of Diets 6 Quantity of Food 8 Feitters — Apple I 162 Apple II 162 Banana 162 Corn 84 Fruit 162 Queen 162 Fritter Batter 161 Frozen Desserts 270 Fruit Punch 290, 301, 306 Fruit Whip 318 Gelatine Desserts 263 Ginger Pears 182 Grape Conserve 182 Grape Jam 180 Grape Juice 290 Grapefruit and Orange Marmalade 179 Grapes, Spiced 185 Gravy for Roast Beep 36 Gravy, Giblet 326 Goose — Bread Dressing for 70 Potato Stuffing for 70 Roast 69 Gooseberry Jam 182 Griddle Cakes — 199 Cornmeal 199 Sour Milk 199 Gruels — Arrowroot 309 Barley Broth 309 Boiled Flour 311 Cornmeal 310 Cracker 310 Cranberry 310 Flour 311 Flour Ball 311 Oatmeal 1 311 Oatmeal II 312 INDEX 343 Ham — Baked 1 62 Baked II 62 Boiled 61 Imperial Drink 306 Indian Relish 327 Jam — Black Currant 181 Gooseberry 182 Grape 180 Raspberry 181 Jellies, Gelatine Mixtures 263 Jellies, Jams and Preserves 178 Junket — Caramel 251 Custard 251 Fruit 252 Koumiss 314 Lamb — Chops, Breaded 55 Crown Roast of 55 Mutton, Boiled 56 Roast Leg of 55 Large Amounts for Home Catering 301 Cake 303 Coffee, Boiled 301 Coffee, Filtered 302 Cocoa 302 Fruit Punch 301 Ice Cream 303 Salad (Chicken or Veal) 303 Sandwiches 302 Sugar and Cream 302 Tea 301 Lemonade— 289, 305 Grape 305 Egg 307 Lemon Whey 313 Liver and Bacon 62 Lobster — Preparation of 78 Salad 136 Macaroni 194 Macaroni and Cheese 127 Macaroni Timbales 45 344 INDEX Macaroons — Chocolate 229 Cocoanut 229 Cornflake 230 Date and Nut 229 Marmalade, Grapefruit and Orange 179 Marmalade, Rhubarb 180 Marrowbones 316 Measurements 13 Milk — Albuminized 312 Desserts 250 Pasteurized 313 Peptonized 313 Mincemeat 328 Mineral Salts 4 Muffins— 200 Bran 201, 319 Cornmeal 201 Fruit 200 Graham 200 Mushrooms, Stewed 85 Mustard, Mixed 101 Noodles 127 Omelets — Bread 120 Cheese 120 Cream Sauce 120 Foamy 119 French 121 Jelly 120 Meat or Vegetable 1 19 Orange 120 Onions 95 Orangeade 289

AI-modernized reading of the original text

Jelly, Orange 322 Mayonnaise 324 Muffins, Bran 319 Pastry, Celery 320 Pie, Cream 321 Pie, Custard 321 Pie, Pumpkin 321 Doughnuts 230 Duck 70 Potato Dressing for 70 Roast 70 Dumplings 38 Egg Cream 317 Egg-Nog 312 Egg-Nog, Coffee 312 Eggs — AlaGoldenrod 122 Baked with Vegetables 118 Creamy Egg 118 Curried Egg 121 Devilled 325 General Notes on 117 Hard Cooked 117 Japanese Eggs 121 Methods of Using Hard-Cooked 121 Omelets 119 Poached 118 Royal Scallop 122 Shirred 118 Soft-Cooked 117 Fats AND Lipoids 3 Fat — Temperature of 157 Care of 157 Rendering of 157 Finnan Haddie 75 Fish 71 To Bone 71 To Prepare for Cooking 71 Baked 72 BroUed 72 Ciscoes 75 Cooked in Deep Fat 73 Dressing for Baked Fish 73 Finnan Haddie 75 Planked 74 Smelts, Fried 74 Smoked Fillets of 75 Steaks, Sauted 73 Steamed 72 Turbans 74 Fish Left-Overs — . . , 78 Casserole of Rice and Fish 80 Creamed Fish 78 Kedgeree 79 Fish Loaf 80 Fish Pie with Macaroni 79 Fish Pie with Potatoes 79 Souffle 81 Flour Mixtures, General Rules 197 Food and its Use 1 Essentials of an Adequate Diet 1 Food Combinations 11 Habits in Regard to Food 10 Principles Underlying the Planning of Diets 6 Quantity of Food 8 Fritters — Apple I 162 Apple II 162 Banana 162 Corn 84 Fruit 162 Queen 162 Fritter Batter 161 Frozen Desserts 270 Fruit Punch 290, 301, 306 Fruit Whip 318 Gelatine Desserts 263 Ginger Pears 182 Grape Conserve 182 Grape Jam 180 Grape Juice 290 Grapefruit and Orange Marmalade 179 Grapes, Spiced 185 Gravy for Roast Beep 36 Gravy, Giblet 326 Goose — Bread Dressing for 70 Potato Stuffing for 70 Roast 69 Gooseberry Jam 182 Griddle Cakes — 199 Cornmeal 199 Sour Milk 199 Gruels — Arrowroot 309 Barley Broth 309 Boiled Flour 311 Cornmeal 310 Cracker 310 Cranberry 310 Flour 311 Flour Ball 311 Oatmeal I 311 Oatmeal II 312 Ham — Baked 1 62 Baked II 62 Boiled 61 Imperial Drink 306 Indian Relish 327 Jam — Black Currant 181 Gooseberry 182 Grape 180 Raspberry 181 Jellies, Gelatine Mixtures 263 Jellies, Jams and Preserves 178 Junket — Caramel 251 Custard 251 Fruit 252 Koumiss 314 Lamb — Chops, Breaded 55 Crown Roast of 55 Mutton, Boiled 56 Roast Leg of 55 Large Amounts for Home Catering 301 Cake 303 Coffee, Boiled 301 Coffee, Filtered 302 Cocoa 302 Fruit Punch 301 Ice Cream 303 Salad (Chicken or Veal) 303 Sandwiches 302 Sugar and Cream 302 Tea 301 Lemonade— 289, 305 Grape 305 Egg 307 Lemon Whey 313 Liver and Bacon 62 Lobster — Preparation of 78 Salad 136 Macaroni 194 Macaroni and Cheese 127 Macaroni Timbales 45 Macaroons — Chocolate 229 Cocoanut 229 Cornflake 230 Date and Nut 229 Marmalade, Grapefruit and Orange 179 Marmalade, Rhubarb 180 Marrowbones 316 Measurements 13 Milk — Albuminized 312 Desserts 250 Pasteurized 313 Peptonized 313 Mincemeat 328 Mineral Salts 4 Muffins— 200 Bran 201, 319 Cornmeal 201 Fruit 200 Graham 200 Mushrooms, Stewed 85 Mustard, Mixed 101 Noodles 127 Omelets — Bread 120 Cheese 120 Cream Sauce 120 Foamy 119 French 121 Jelly 120 Meat or Vegetable 1 19 Orange 120 Onions 95 Orangeade 289

Canadian cook book