Preserves. 505 to 517 Canning Fruits, Vege- tables, etc 518 to 529 Pickles, Catsups, Soys, etc 530 to 549 OEDER OF DEPARTMENTS Pickles, Catsups, Soys, etc. (Continued). Sour Pickles 531 to 540 Sweet Pickles 540 to 544 Spiced Fruit 544 to 545 Catsups and Soys.. 546 to 549 Yinegar 550 to 563 Beverages 554 to 572 Syrups 5Y0 to 572 Invalid Cookery 573 to 588 Carving 589 to 602 The Table and Its Ap- pointments 603 to 611 Setting the Table. . ..602 to 609 The Chafing Dish.. . .612 to 621 Medical Hints 622 to 630 Toilet Hints 631 to 632 Glossary 633 to 638 Index 639 to 656 TABLE SHOWING THE COMPAKATIVE AMOUNT OF NUTRIENTS IN DIFFEB- ENT FOODS. The following table will show the comparative amount of nutrients, after evaporating the water, remaining in the edible portions of the more important articles of food, i. e., after removing the refuse, like bones, shell, skin, etc. The nutritive value of the different foods, and the elements of which they are composed, are explained more fully elsewhere, but this table will bring clearly before the eye, at a glance, the striking difference in the nutri- tive value of different foods. In vegetables, one of their great benefits to the system is de- rived from the potash and other salts which they contain, as we elsewhere explain, and these make little showing in a table like this, but the table will serve to give some idea of the value as food of different articles. There is a lamentable ignorance at the present time regarding the true value to the system of different articles of food, causing much loss, which is especially burdensome to poor people. Beef, Brisket of - Beef, Dried, - Beef, Fiank of - Beef, Flank, Corned.- Beef, Neck of - Beef, Ribsof. - Beef, Shoulder of. ... ■ Beef, Sirloin of - Beef, Round of - Beef, Liver of - Beef, Heart of - Beef, Tongue of - Veal, Shoulder of...- Mutton, Breast of . . .- Mutton, Flank of. ... ■ Mutton, Leg of - Mutton, Neck of. ... - Mutton, Shoulder of- Lamb, Leg of ■ Lamb, Loin of ■ Lamb, Neck of ■ Lamb, Shoulder of..- Pork, Shoulder roast- Pork, fat, salt - Pork, smoked ham.." Sausage, Pork ■ Tripe, soused ■ Chicken ■ Turkey ■ Eggs, Hen's - Bass, black ■ Blue Fish ■ Codfish, fresh - Codfish, salt ■ Eel, salt water ■ Flounder - Haddock - Haddock, smoked.. .- Halibut, fresh - Halibut, smoked ...- Herring, fresh ■ Mackerel, fresh - Mackerel, salted - Salmon, fresh ■ Sardines, canned... .- Trout, brook - Whitefish ■ Clams ■ Lobsters, fresh - Oysters, fresh ■ Shrimp ■ MEATS, ETC. FISH AND SHELL-FISH. DAIRY PRODUCTS. Milk ■ Buttsr - Cheese, fvill cream..* Cheese, skim milk.. .■ Oleomargarine - Asparagus ■ Beans, Lima, green." Beans, string, green.- Beans, dried ■ Beets ■ Cabbage Carrots • Cauliflower ■ Cucumber ■ Corn, sweet, green .■ Com, sweet, canned- Egg Plant - Lettuce ■ Onions ■ Okra ■ Peas, green - Peas, dried ■ Potatoes - Potatoes, sweet - Pumpkin - Rice ■ Spinach ■ Squash ■ Turnips - Tomatoes - Barley, pearl - Flour, graham - Flour, entire wheat.- Flour, bucKwneat.. .- Flovir, rye - Flour, wheat - Cornmeal - Oatmeal ■ White hominy ■ Buckwheat farina. . .- Bread, graham - Bread, rye ■ Bread, wheat - Boston crackers - Graham crackers « Oatmeal crackers - Apples ■ Bananas - Blackberries - Cherries ■ Cocoanuts - Cranberries m Grapes ■ Lemons ■ Peaches ■ Pineapples ■ Strawberries ■ Watermelon b Whortleberries - Walnuts _

AI-modernized reading of the original text

Preserves. 505 to 517 Canning Fruits, Vegetables, etc 518 to 529 Pickles, Catsups, Soys, etc 530 to 549 OEDER OF DEPARTMENTS Pickles, Catsups, Soys, etc. (Continued). Sour Pickles 531 to 540 Sweet Pickles 540 to 544 Spiced Fruit 544 to 545 Catsups and Soys.. 546 to 549 Vinegar 550 to 563 Beverages 554 to 572 Syrups 5Y0 to 572 Invalid Cookery 573 to 588 Carving 589 to 602 The Table and Its Appointments 603 to 611 Setting the Table. . ..602 to 609 The Chafing Dish.. . .612 to 621 Medical Hints 622 to 630 Toilet Hints 631 to 632 Glossary 633 to 638 Index 639 to 656 TABLE SHOWING THE COMPARATIVE AMOUNT OF NUTRIENTS IN DIFFEB- ENT FOODS. The following table will show the comparative amount of nutrients, after evaporating the water, remaining in the edible portions of the more important articles of food, i. e., after removing the refuse, like bones, shell, skin, etc. The nutritive value of the different foods, and the elements of which they are composed, are explained more fully elsewhere, but this table will bring clearly before the eye, at a glance, the striking difference in the nutritive value of different foods. In vegetables, one of their great benefits to the system is derived from the potash and other salts which they contain, as we elsewhere explain, and these make little showing in a table like this, but the table will serve to give some idea of the value as food of different articles. There is a lamentable ignorance at the present time regarding the true value to the system of different articles of food, causing much loss, which is especially burdensome to poor people. Beef, Brisket of - Beef, Dried, - Beef, Fiank of - Beef, Flank, Corned.- Beef, Neck of - Beef, Ribsof. - Beef, Shoulder of. ... ■ Beef, Sirloin of - Beef, Round of - Beef, Liver of - Beef, Heart of - Beef, Tongue of - Veal, Shoulder of...- Mutton, Breast of . . .- Mutton, Flank of. ... ■ Mutton, Leg of - Mutton, Neck of. ... - Mutton, Shoulder of- Lamb, Leg of ■ Lamb, Loin of ■ Lamb, Neck of ■ Lamb, Shoulder of..- Pork, Shoulder roast- Pork, fat, salt - Pork, smoked ham.." Sausage, Pork ■ Tripe, soused ■ Chicken ■ Turkey ■ Eggs, Hen's - Bass, black ■ Blue Fish ■ Codfish, fresh - Codfish, salt ■ Eel, salt water ■ Flounder - Haddock - Haddock, smoked.. .- Halibut, fresh - Halibut, smoked ...- Herring, fresh ■ Mackerel, fresh - Mackerel, salted - Salmon, fresh ■ Sardines, canned... .- Trout, brook - Whitefish ■ Clams ■ Lobsters, fresh - Oysters, fresh ■ Shrimp ■ MEATS, ETC. FISH AND SHELL-FISH. DAIRY PRODUCTS. Milk ■ Buttsr - Cheese, fvill cream..* Cheese, skim milk.. .■ Oleomargarine - Asparagus ■ Beans, Lima, green." Beans, string, green.- Beans, dried ■ Beets ■ Cabbage Carrots • Cauliflower ■ Cucumber ■ Corn, sweet, green .■ Com, sweet, canned- Egg Plant - Lettuce ■ Onions ■ Okra ■ Peas, green - Peas, dried ■ Potatoes - Potatoes, sweet - Pumpkin - Rice ■ Spinach ■ Squash ■ Turnips - Tomatoes - Barley, pearl - Flour, graham - Flour, entire wheat.- Flour, bucKwneat.. .- Flovir, rye - Flour, wheat - Cornmeal - Oatmeal ■ White hominy ■ Buckwheat farina. . .- Bread, graham - Bread, rye ■ Bread, wheat - Boston crackers - Graham crackers « Oatmeal crackers - Apples ■ Bananas - Blackberries - Cherries ■ Cocoanuts - Cranberries m Grapes ■ Lemons ■ Peaches ■ Pineapples ■ Strawberries ■ Watermelon b Whortleberries - Walnuts _

The household cook book