Every-day dishes and every-day work

Corn, or Maize : Corn- Meal Mush — Corn-Meal Mush with Fruit — Corn-Meal - Cubes — Browned Mush — Samp — Cerealine Flakes — Hulled Corn — Coarse Hominy — Fine Hominy, or Grits. Rice : Boiled Rice — Steamed Rice — Steamed Rice No. 2 — Rice with Fig Sauce — Orange Rice — Rice with Raisins — Rice with Peaches — Browned Rice — Browned Rice with Black Raspberry Sauce. Rye : Rolled Rye — Rye Mush. Macaroni .32 To Select Macaroni — To Prepare and Cook Macaroni. Recipes. — Boiled Macaroni — Macaroni with Cream Sauce — Macaroni with Tomato Sauce — Macaroni [9] Baked with Granola — Macaroni with Raisins — Macaroni with Kornlet — Macaroni with Lentil Gravy — Macaroni with Lentil Dressing — Apple Macaroni — Peach Macaroni. Fermented or Yeast Bread 35 How to Select Flour— To Keep Flour — Yeast —Tests for Yeast. Recipes for Liquid Yeast. — Raw Potato Yeast — Raw Potato Yeast No. 2 — Hop Yeast — Boiled Potato Yeast — Boiled Potato Yeast No, 2 — Raisin Yeast. Methods of Bread-Making — Care of the Bread — Lightness of Bread — Temperature for Baking — Whole- Wheat Breads. Recipes.— Milk Bread with White Flour — Vienna Bread — Water Bread — Water Bread No. 2 — Fruit Roll — Fruit Loaf — Potato Bread — Pulled Bread — Mrs. F.'s Salt- Rising Bread — Whole-Wheat Bread — Whole-Wheat Bread No. 2 — Rye Bread — Graham or Wheat-Meal Bread — Graham or Wheat-Meal Bread No. 2 — Graham or Wheat-Meal Bread No. 3 — Graham or Wheat-Meal Bread No. 4 — Raised Biscuit — Rolls — Graham or Wheat-Meal Salt-Rising Bread. Unfermented or Aerated Bread 49 Introduction of Air — Quality of Materials — Form — Heat of Oven — Dexterity in Mixing — Eggs — Oiling the Irons. Recipes. — Batter Breads: Whole-Wheat Puffs — Graham Puffs — Graham Puffs No. 2 — Currant Puffs — Graham Gems — Rye Puffs — Rye Gems — Corn Puffs — Corn Puffs No. 2 — Corn Puffs No. 3 — Corn Dodgers — Hoe Cake — Granola Gems — Bean Gems. Dough Breads : Breakfast Rolls — Sticks — Cream Graham Rolls — Fruit Rolls — Beaten Biscuit — Water Biscuit with Egg — Cream Crisps — Cream Crisps No. 2 — Graham Crisps — Fruit Crackers — Nut Crisps — Nut Sticks. Fruit 57 General Suggestions for Cooking Fruit — Knives to Use- Flavor— Spices — Degree of heat. Recipes. — Baked Apples — Citron Apples — Lemon Apples — Baked Pears — Baked Quinces — Baked Apple Sauce — Apples with Raisins — Apples with Apricots — Cranberries — Cranberries with Raisins — Cranberries and Sweet Apples — Oranges and Apples — Stewed Raisins— Dried Apples — Dried Apples with Other Dried Fruit — Dried Apricots and Peaches — Evaporated Peach Sauce — Dried Pears — Small Fruits — Prunes — Prune Marmalade: Suggestions for Canning Fruit, — Self-sealing Cans — Sterilizing — Quality of Fruit — How to Cook the Fruit — Sugar — Methods of Canning. Recipes.— To Can Strawberries — To Can Raspberries, Blackberries, and Other Small Fruits — To Can Gooseberries—To Can Peaches — To Can Pears — To Can Plums — To Can Cherries — To Can Mixed Fruit — Quinces with Apples — Plums with Sweet Apples — To Can Grapes — To Can Crab-Apples — To Can Apples — To Can Pineapples — Grape Juice or Unfermented Wine — Grape Juice No. 2 — Fruit Sirup — Lemon Sirup — Tomatoes. The Leguminous Seeds .73 How to Cook — Soft Water — Salt.