The home cook book

with Corn — Boiled Tomatoes— Fried Tomatoes — Fried Green Tomatoes with Ham — Stewed Tomatoes— Canned Stewed Tomatoes — Stuffed Tomatoes — Diced Turnips — Mashed Turnips — Steamed Turnips . . . . . . .178 XIX.— MACARONI, RICE, FRITTERS Baked Macaroni — Boiled Macaroni — Macaroni with Ham — To Cook Rice — Rice Croquettes — To Make Rice Croustades — Curried Rice — Rice Fritters — Fritter Batter — Apple Fritters — Fried Apples ...... 200 Egg as a Beverage — Egg Cocktail — Egg Croquettes — Curried Eggs — Fried Eggs — Eggs and Onions — Eggs as Pancakes — Pickled Eggs — Poached Eggs — Scrambled Eggs — Scrambled Eggs with Cheese — Scrambled Eggs and Dried Beef — Stuffed Eggs — Swiss Eggs — Whirled Eggs — To Make Omelets — Sweet Omelets — Corn Omelet — Jelly Omelets — Meat Omelets — Omelet with Peas — Spanish Omelet — Tomato Omelet — Cottage Cream Cheese — Pot or Dutch Cheese — Fondue — Welsh Rarebit — Plain Welsh Rarebit — Welsh Rarebit for Sunday Supper — Ramekins .... 204 XXL— SANDWICHES The Science of Sandwich-Making — Almond Sandwiches — Baked Bean — Beef — Raw Beef — Cheese — Cream Cheese — Cheese and Walnut — Chicken — Chicken Curry — Date and Fig — Egg — Egg, Bread, and Sardine — Fish — Ginger — Ham — Ham and Onion — June Rose — Lettuce — Lobster — Mushroom— Mutton — Nut and Cheese — Nut and Fig — Olive and Cucumber — Olive and Mint — Oyster — Peanut — Sardine — Tongue and Tomato . .214 XXII.— YEAST, BREAD, ROLLS, BISCUITS, MUFFINS To Make Dry Yeast — Perennial Yeast — Potato Yeast — Bread — Bread Made with Potatoes — Brown Bread — Boston Brown Bread — Buttermilk Bread — Graham Bread — Rye Bread — Rye and Indian Bread — Salt-Rising Bread — Whole Wheat Bread — Bread Sticks — Hot Cross Buns — Cinnamon Loaf — Rolls — Vienna Rolls — Rusk — Baking Powder Biscuit — Breakfast Biscuit— Sour-Cream Biscuit — Buttermilk Biscuit — Maryland Biscuit — Quick Hot Raised Biscuit — Velvet Biscuit — Corn Bread— Soft Corn Bread — Johnny Bread — Sour Milk Cora Cakes — Corn Dodgers — Corn, Gems — Cornmeal Muffins — Graham Gems — Graham Muffins — Gluten Wafers — Oatmeal Cakes — Oat Muffins — Oatmeal Wafers— Supper Popover — Potato Puffs — Puffet — Rice Breakfast Cakes — Rye Drop Cakes — Rye Popovers — Sally Lunn — Barley Scones — Cream Scones ....... 224 Waffles— Cream Waffles— Rice Waffles— Fat for Frying Griddle Cakes- Bread Pancakes — Bread Batter Cakes — Wheat Batter Cakes — No-Egg Sour-Milk Pancakes — Breakfast Drop Cakes — Buckwheat Cakes — St. Louis Perfect Corn Cakes — Green Corn Pancakes — Hoe Cakes — Rice Batter Cakes — Rice Pancakes — Cracker Panada — Toast — Creamed Toast — French Toast — Milk Toast — Molasses Toast for Children — Water Toast 242 XXIV.— CEREALS Food Value — Need of Variety — How to Keep Cereals — Need of Thorough Cooking — Table of Leading Breakfast Foods — The Way to Cook a Cereal — A Secret — Another Way to Cook Oatmeal — Another Way to Cook Cracked Wheat — Cornmeal Mush — Fried Cornmeal Mush — Ryemeal Porridge ............. 249 XXV.— FROZEN SWEETS