sugar, 214, 246.
thin, 214.
vanilla, 214.
Corn meal gruel, 56.
Corn pudding, 65.
Cornstarch pudding, 53.
Cottage cheese, 87.
Crabapples, baked, 17.
Crabs, 170-171.
devilled, 170.
soft-shelled, 171.
ranberry,
jelly, 1 8, 296.
sauce, 1 8, 297.
spiced, 1 8.
ream,
experiments, 83-84.
uses for sour, 244, 246, 247.
INDEX
Creamed vegetables, 73, 298.
Cream filling for eclairs, 207.
Cream of wheat, 297.
Cream puffs, 206, 207.
Cream soups, 74-75, 300.
asparagus, 74.
celery, 75, 300.
chicken, 75.
string bean, 75.
tomato, 75, 300.
Croquettes, 118-121.
beef and rice, 121.
cheese, 120.
chicken, 120.
crumbs for, 118.
eggs for, 1 1 8.
fats for frying, 119.
nut and raisin, 120.
potato, 119.
recipes, 119-121.
rice, 119.
score card, 121.
veal or lamb, 121.
Crumbs for scalloped dishes, 73.
Cucumber pickles, 44.
Custard, 89-91, 100, 312.
baked, 90, 312.
caramel, 90.
cheese, 100.
chocolate, 91, 312.
floating island, 91.
general rules, 89.
rice or tapioca, 91.
soft, 89, 312.
steamed, 90.
tapioca or rice, 91.
Dates, oatmeal with, 52.
Desserts, 53-55, 311-314. See also under
the name of each.
Doughnuts, 201, 247, 310.
Doughs, 189-217.
Drying, fruits for, 24.
Eclairs, 207.
Eggs, 96, 107-113, 237.
experiments, 107-109.
food value, 113.
general discussion, 107.
preserving, 107, 112.
recipes, 109-112, 237.
.^
Eggs, recipes, a la goldenrod, 112.
coddled, no.
foamy omelet, in.
French omelet, in.
hard-cooked, 109.
in-nest, in.
omelets, no.
poached, no.
scrambled, no.
scrambled with tomato sauce, 112.
shirred or baked, 110.
soft-cooked, 109.
stuffed, 304.
with cheese, 96.
with grape juice, 9.
references,
Egg plant, 71.
Escalloped. See Scalloped.
Experiments, 3-6, 13-15, 26-33, 49~5i,
60-64, 83-89, 107-109, 1 1 6- 1 1 8,
125-126, 147-148, 172-179, 180-
185, 260-261, 270-271, 285-286.
See also under the different foods.
Farinaceous desserts, 53-55, 312-313.
apple tapioca, 53, 313.
baked Indian, 54.
coffee sago, 54.
cornstarch pudding, 53.
orange, 55.
rice, 55, 312.
shredded wheat, 55.
Fat, experiments with deep fat frying,
116-118.
See also Food Values and the general
discussions of the individual
foods.
Fehling-Benedict solution, 13.
Fifty servings, recipes for,
beverages, 295-296.
breads, 306-307.
cakes, 308-309.
cereals, 297.
cheese straws, 311.
cookies, 310.
desserts, 311-314.
doughnuts, 310.
fish, 305-306.
frozen desserts, 314.
fruits, 296-297.
mayonnaise dressing, 310.
INDEX
Fifty servings, recipes for, meats, 302-303.
meat substitutes, 303-305.
muffins, 307-308.
oysters, scalloped, 306.
salads, 310-311.
soups, 300-302.
vegetables, 298-299.
Fillings for cake, 220, 223, 233-234.
chocolate, 223, 233.
cream, 233.
fig and fruit, 234.
Lady Baltimore, 220.
lemon, 233.
orange, 233.
Fish, 158-165, 171, 305-306.
baked, stuffed, 160, 306.
boiled, 1 60.
boning, 159.
broiled, 160.
chowder, 162.
cleaning, 159.
codfish balls, 306.
cooking, 159, 161.
creamed cod, 305.
food value, 165.
general discussion, 158-159.
recipes, 160-162, 305-306. See also
under name of each dish.
references, 171.
salmon cutlets, 305.
sauces, 159, 163-164.
scalloped, 162, 305.
steamed, 160.
stuffing for, 1 60.
vegetables suitable for serving with,
159-
Page 123
Presented as published in 1916. 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
sugar, 214, 246.
thin, 214.
vanilla, 214. Corn meal gruel, 56. Corn pudding, 65. Cornstarch pudding, 53. Cottage cheese, 87. Crabapples, baked, 17. Crabs, 170-171.
devilled, 170.
soft-shelled, 171. Cranberry,
jelly, 1 8, 296.
sauce, 1 8, 297.
spiced, 1 8. ream,
experiments, 83-84.
uses for sour, 244, 246, 247.
Creamed vegetables, 73, 298. Cream filling for eclairs, 207. Cream of wheat, 56, 297. Cream puffs, 206, 207. Cream soups, 74-75, 300.
asparagus, 74.
celery, 75, 300.
chicken, 75.
string bean, 75.
tomato, 75, 300. Croquettes, 118-121.
beef and rice, 121.
cheese, 120.
chicken, 120.
crumbs for, 118.
eggs for, 1 1 8.
fats for frying, 119.
nut and raisin, 120.
potato, 119.
recipes, 119-121.
rice, 119.
score card, 121.
veal or lamb, 121. Crumbs for scalloped dishes, 73. Cucumber pickles, 44. Custard, 89-91, 100, 312.
baked, 90, 312.
caramel, 90.
cheese, 100.
chocolate, 91, 312.
floating island, 91.
general rules, 89.
rice or tapioca, 91.
soft, 89, 312.
steamed, 90.
tapioca or rice, 91.
Dates, oatmeal with, 52.
Desserts, 53-55, 311-314. See also under
the name of each. Doughnuts, 201, 247, 310. Doughs, 189-217. Drying, fruits for, 24.
Eclairs, 207.
Eggs, 96, 107-113, 237.
experiments, 107-109.
food value, 113.
general discussion, 107.
preserving, 107, 112.
recipes, 109-112, 237.
.^
Eggs, recipes, a la goldenrod, 112.
coddled, no.
foamy omelet, in.
French omelet, in.
hard-cooked, 109.
in-nest, in.
omelets, no.
poached, no.
scrambled, no.
scrambled with tomato sauce, 112.
shirred or baked, 110.
soft-cooked, 109.
stuffed, 304.
with cheese, 96.
with grape juice, 9.
references, Egg plant, 71. Escalloped. See Scalloped. Experiments, 3-6, 13-15, 26-33, 49~5i, 60-64, 83-89, 107-109, 1 1 6- 1 1 8, 125-126, 147-148, 172-179, 180- 185, 260-261, 270-271, 285-286. See also under the different foods.
Farinaceous desserts, 53-55, 312-313.
apple tapioca, 53, 313.
baked Indian, 54.
coffee sago, 54.
cornstarch pudding, 53.
orange, 55.
rice, 55, 312.
shredded wheat, 55.
Fat, experiments with deep fat frying, 116-118.
See also Food Values and the general discussions of the individual foods.
Fehling-Benedict solution, 13. Fifty servings, recipes for,
beverages, 295-296.
breads, 306-307.
cakes, 308-309.
cereals, 297.
cheese straws, 311.
cookies, 310.
desserts, 311-314.
doughnuts, 310.
fish, 305-306.
frozen desserts, 314.
fruits, 296-297.
mayonnaise dressing, 310.
Fifty servings, recipes for, meats, 302-303.
meat substitutes, 303-305.
muffins, 307-308.
oysters, scalloped, 306.
salads, 310-311.
soups, 300-302.
vegetables, 298-299. Fillings for cake, 220, 223, 233-234.
chocolate, 223, 233.
cream, 233.
fig and fruit, 234.
Lady Baltimore, 220.
lemon, 233.
orange, 233. Fish, 158-165, 171, 305-306.
baked, stuffed, 160, 306.
boiled, 1 60.
boning, 159.
broiled, 160.
chowder, 162.
cleaning, 159.
codfish balls, 306.
cooking, 159, 161.
creamed cod, 305.
food value, 165.
general discussion, 158-159.
recipes, 160-162, 305-306. See also under name of each dish.
references, 171.
salmon cutlets, 305.
sauces, 159, 163-164.
scalloped, 162, 305.
steamed, 160.
stuffing for, 1 60.
vegetables suitable for serving with,