Chapter XVII: Part 17

Consomme--Sticks
Celery Sandwiches
Washington Pie

=Number Five=

Bread Omelet with Molasses Sauce
Graham Wafers
Tea-Hygiene

=Number Six=

Sunflower Mayonnaise
Sticks
Bread and Butter
Apples, Peaches or Pears, or Canned Peaches or Pears

=Number Seven=

Apple Salad--Almond or Cream Dressing
Whole Wheat Sticks (shortened)
Bread and Butter
Rich Small Cakes

PUBLIC OR ENTERTAINMENT DINNERS

=Number One=

Nut Bouillon
Royal Paste
Croutons
Ripe Olives

Trumese Pie
Celery in Tomato
Graham Crisps

Apple and Pineapple Salad
Cream Dressing
White Sticks

White Fruit Cake (no icing, almonds on top)
Cereal Coffee

=Number Two=

Milk Stew of Oyster Plant
Soup Crackers
Celery

Timbale of Trumese--Boundary Castle (fresh mushroom) Sauce
Cauliflower--Sauce Americaine
Beaten Biscuit

Mint Grape Fruit Salad or Orange Mint Salad
White Sticks

Ice Cream (unflavored)
Cocoanut Jumbles

=Number Three=

Oyster Plant or Asparagus _a la Creme_
Rolled Bread and Butter Sandwiches
Blanched Almonds, dried

Trumese and Celery Salad on Swedish Milk Biscuit with lettuce leaf
Whole Wheat Gems--Butter

Cocoanut Cream Pie--Granella Crust
Mince Pie--Pastry Crust

=Number Four=

Nut Chowder--Sticks

Helianthus (Sunflower) Mayonnaise

Cucumber or Celery or Onion Sandwiches

Pineapple Gelatine--Whipped Cream
Cocoanut Crisps

Confection Potatoes
Mixed Nuts

=Number Five=

Cream of Tomato or Spinach Broth
Soup Sticks

Trumese and Mushrooms _a la Creme_
Wafers

Scalloped Oyster Plant
Celery
English Bread and Butter

Currant and Red Raspberry Salad
Almonds or Walnuts

Rice Charlotte--Whipped Cream Roses
Small Cakes
Cereal Coffee

=Number Six=

Cream of Fresh Mushroom Soup
Finger Rolls (of roll or universal dough)

Claudia’s Stuffed Egg Plant
Whole Wheat Popovers

Nut Croquettes
Baked Creamed Tomato
Crisp Bread

Grape Fruit and Celery Salad (in grape fruit cups)
Crackers with Nuts

Rose Ice Cream
Hard Sponge Cakes
Celery Tea--Cream

SIMPLE COMPANY LUNCHEONS

=Number One=

Steamed Trumese Biscuit (p. 137)--Boundary Castle Sauce
Jelly Sandwiches
Celery
Pineapple Sponge--Whipped Cream
Cream Crisps

=Number Two=

Creamed Mushrooms (or oyster plant) in Ramekins or
Cream Puff cases
Sticks
Orange and Celery Salad
Wafers
Cereal Coffee
Nut Crisps

EVENING LUNCHEONS

=Number One=

Sweet Fruit Sandwiches
Cereal Coffee

=Number Two=

Grapes
Pears
Orange, or Mint Orange Nectar

=Number Three=

Vanilla or Lemon Egg Cream
Nut and Citron Cake
Raspberry Lemonade (later)

=Number Four=

Ice Cream
Crackers with Nuts
Sweetmeats or Caramels
Orangeade (later)

=Number Five=

Grape Sherbet
Nut Crisps
Royal Sponge Cake (with Royal filling and icing)

NON-STARCH MEALS

=Number One=

=Breakfast=

Plain Omelet
Apples
Pears
Grapes

=Dinner=

Nut and Tomato Bisque
String Beans
Lettuce--French or Lemonade Dressing
Blanched Almonds
Honey

=Supper=

Baked Apples
Mellow Ripe Bananas
Figs

=Number Two=

=Breakfast=

Broiled Trumese
Apples in Oil
Apples
Grapes

=Dinner=

Cottage Cheese--Chili Sauce or Mayonnaise
Beet Greens
Green Peas
Baked Custard

=Supper=

Plums
Pears
Raisins

=Number Three=

=Breakfast=

Scrambled Eggs
Ripe Currants
Canteloupe

=Dinner=

Baked Peanuts
Pickled Carrots
Stewed Oyster Plant
Bananas

=Supper=

Apples
Grapes or Tart Lemonade

=Number Four=

=Breakfast=

Dried Blanched Almonds
Apples
Steamed Prunes

=Dinner=

Spinach with Egg--Mayonnaise Dressing
My Mother’s Cabbage
Nesselrode Confection or Sweetmeats, p. 489

=Supper=

Cereal Coffee--Cream
Brazil Nuts
Figs or Dates

=Number Five=

=Breakfast=

Almond Puree
Peaches
Bananas

=Dinner=

Trumese and Celery Salad
Stewed Okra
Boiled Onions
Fruit Gelatine

=Supper=

Figs and Milk

=Number Six=

=Breakfast=

Nut Omelet
Strawberries
Bananas

=Dinner=

Trumese or Nutmese and Onion Sandwiches
Celery in Tomato
Stewed Asparagus
Steamed Figs
Pecans

=Supper=

Strawberries
Oranges

These meals may be easily changed to sugarless as well as starchless by substituting vegetables that contain no sugar for those that have some, and tart fruits for sweet ones.

The custard may be made without sugar. Gluten biscuit used as meat with fruit and vegetables give more of a variety, when obtainable.

One may take large quantities of fruit in place of starchy foods, since they are not so concentrated.

PICNIC AND TRAVELLING LUNCHES

Collect boxes of different sizes as you have opportunity.

Save waxed paper from cracker boxes and other sources and have a certain place for it so as to know just where to find it. Quite a large roll can be bought in the stationery stores for five cents.

Keep small tin boxes for packing strong flavored sandwiches, and vaseline bottles and cold cream jars for salad dressings, or for sandwich fillings which must be spread upon the bread the last thing.

For a picnic or a long journey, be sure to take everything that may be needed, corkscrew, can opener, nut picks, paring knives, spoons, a case knife, a knife large enough and sharp enough to cut bread, cups for drinking, and a small saucepan or large cup for heating drinks or anything necessary. As far as possible, carry dishes that may be thrown away, as wood or paper plates and cups. A spirit lamp is very desirable.

Rich cakes, jellies and all sweets are especially objectionable for travelling.

Be sure to take plenty of lemons and other fruits, as the trains will not often stop long enough for one to buy them at the stations, and they may not be at the proper stage of ripeness and the price will be high.

Carry salt in a vaseline bottle, or if in a salt shake, screw a piece of thick paper under the top and wrap well. Have sugar in a wide-mouthed bottle or jar, also ripe olives. Rice or custard puddings can be carried in cups.

Bottled fruit juices are invaluable. Lemon juice sufficient for one day may be bottled.

A jar of cold cereal coffee or of tea-hygiene with cream would be highly prized by many.

Trumese in Tomato or Sauce Imperial, well dried in the oven, is excellent. Fruit buns retain their moisture nicely.

Wrap sandwiches, buns, cakes, eggs and nut foods in waxed paper, and if there are different kinds of sandwiches mark them.

For a simple luncheon without a knife or spoon, pare oranges and break them into sections, and pare, quarter and core apples, and wrap all in waxed paper. These fruits with a trumese and egg sandwich (p. 472) make an ideal midday luncheon when spending the day in the city on business.

One lady who has travelled a great deal tells me that she has found a small white apron with a pocket a great convenience in serving and eating lunches on trains, and a gentleman suggests that a short apron with a bib and strap and a pocket for the napkin would be a great convenience for those of his sex.

Some of the strong pasteboard boxes that package foods come in, make good lunch boxes. We have one about 22 in. long, 9 in. wide and 6 in. deep that we can carry in a shawl strap, which we prize.

The dining car has no attractions compared with the comforts of a nice home luncheon for travelling.

INDEX

=Breads, Leavened=, 424
Beadles, 443
Biscuit, Breakfast, 442
Potato, 441
Raised, 441
Split, 441
Boston Brown, 434
Buns, Currant, 443
Lemon, 443
Nut, 443
Plain, 442
Cakes, Buckwheat, Bread Crumbs, 444
Old Time, 444
Crumb, 444
Corn Cake, 435
Corn Meal, Scalded, 434
Crackers, Soup, 438
Crisp, 433
Crust, Sour Cream, 437
Universal, 437
Delicious, 433
Flour, 426
Fruit, 431
Graham, 431
Irish, 431
New York “Home Made,” 432
Nut, 431
Oatmeal, 432
Potato Ball, 433
Rice, 432
Rolls, 438
Buttermilk, 440
Crumb, 440
Of Brown Bread, 440
Rolled, 441
Swiss, 440
Rusk, 442
Browned, 442
Rye, 432
Salt Rising, 435, 436
Sally Lunn, 438
Sticks, 443
White, 430
Whole Wheat, 431
Yeast, 424
Bread, Suggestions, 427
Dry, 426
Potato, Grated, 425
Mashed, 425
Zwieback, 432
=Breads, Unleavened=, without chemicals, 445
Bannock, 451
Bars, Fruit, 462
Biscuit, Beaten, 460
Maryland, 460
Maryland, Unbeaten, 461
Swedish Milk, 461
Brown, Crumb, 451
The Laurel, 450
Cake, Ash, 453
Hoe, 453
Johnny, 451
Oat, 452
Rice, 450
Cakes, Batter, Green Corn, 457
Griddle, 455
Buckwheat, 455
Corn Meal, no flour, 457
Corn and Crumb, 456
Crumb, 455
No Flour, 456
Hominy, 457
Mushroom, 455
Nut Butter, 457
Plain, 455
with Roux, 456
Variations, 456
Rice, 455
No Flour, 456
Savory Meat, 455
Nut and Egg, 457
Oat, 463
Rhode Island Johnny, 452
Southern Johnny, 451
Corn, 450
Water, 451
Crackers, Graham, Sweet, 462
with Nuts, 462
Sour Cream, 462
White, 461
Crisps, Cocoanut, 464
Cream, 463
Graham, 463
Nut, 463
Crumbs and Corn, 450
Crusts, Corn Meal, 452
White, 452
Dodgers, Corn Meal Porridge, 454
Sister Welch’s, 454
Granular Meal, 454
Dough, 457
Gems, 446
Corn and Graham, 448
Meal and White Flour, 448
Cream Corn, 448
Crumb, 448
Fruit and Nut, 447
Graham, 447
Rye, 448
and Wheat, 448
Sally Lunn, 447
White, 447
Whole Wheat, 447
Pone or Corn Bread
“Straight,” 453
Popovers, 448
Corn, 449
Other Variations, 449
Whole Wheat, 449
Potato, Sweet, 449
Rolls, Cream, 458
Fruit, 459
and Nut, 459
Graham, Plain, 458
Nut, 458
Shortened, 459
Sticks, 459
Porridge, 460
White, 459
Straws, Nut, 464
Unleavened, for Communion, 464
Wafers, Cocoanut, 461
Fruit, 463
Nut, 463
=Cakes=, 370
Additions to Cookies and Small Cakes, 387
Angel, 385
Anise Wafers, 389
Citron and Cocoanut, 380
Cocoanut Loaf or Layer, 374
Corn Starch, 375
Cookies, Cream, 388
Molasses, 390
Sour Cream, 389
Cream Puffs, 386
Crullers, 392
Doughnuts, Risen, 392
Baked, 391
Dried Apple, 380
Elizabeth’s Raised, 381
Fried, 393
Fruit and Nut, 375
Fruit, White, 389
German Almond Loaf, 382
Coffee, 383
Light, 377
Julia’s Birthday, 374
Jumbles, Yolk, 388
Lunch, 389
Maple Loaf, 382
Molasses, 378
Bread or Hard Molasses Cake, 378
No eggs, 390
Raised, 383
Sugar, 378
Nut, 391
Nut and Citron, 373
Patty, 374
Pie, Washington, 381
Plain Loaf, 378
Rice Flour, 375
Rich Loaf, 374
Saffron, 379
Scotch Short Bread, 377
Silver, 377
Snaps, Molasses, 390
Sponge, Cocoanut, 384
Layer, 384
Old Friend, 384
Rice Flour, 385
Royal, 383
Variations of, 383
Suggestions, 370
Suggestive Combinations, 387
Tri-Colored Layer, 385
Wafers, Honey, 389
Nut, 391
Washington, 381
Without Chemicals, 382
Yeast, 379
=Cakes, Icings and Fillings for=, 393
Apple, Creamed, 398
Cream, Cocoanut, 397
Whipped, 397
Filling, Butternut, 397
Cocoanut, 398
Cream, 400
Date, 398
Fig Jelly, 399
Imperial, 399
Lemon Cheese, 401
For Lemon Pie Cake and Washington Pie, 400
Marshmallow, 401
Nut and Raisin, 399
Pineapple, 399
Prune, 399
Royal, 400
Sour Cream, 398
Frosting, Butter, 395
Icing, Boiled, 396
Maple, 397
Milk, 396
Caramel, 397
Coffee, 399
Cream, 394
Fruit Juice, 394
Golden, 395
Jelly, 395
Pineapple, 399
Royal, 400
Water, 394
White of Egg, 395
With Lemon Juice, 395
=Cereals=, 409
Corn, Pop, 411
Sweet, Parched, 410
To Hull, 417
Granella, No. 1, 2, 3, 4, 418
To Serve, 417
Hominy, Baked, 417
Porridges, 412
Proportion of Water and Length of Time for Cooking, 413
Rice, 414
Baked, 416
To Boil, 415
Chinese Way, 415
Indian Way, 416
Parched, 416
To Steam, 416
Rusk, 412
Yolk--Egg, 411
=Chestnuts=, 271
To Blanch, 271
Boiled, 271
Puree, 271
Puree with Whipped Cream, 272
Roasted, 271
Salad, Chestnut and Banana, 272
to Shell, 271
Vanilla or Raisin, 272
=Confections=, 488
Candy, Cocoanut, 490
Hoarhound, 492
Maple Cream, 492
Molasses, 491
Puffs, 490
Cream, Confection, 490
Creams, Nut, 490
Dates, Cream Stuffed, 488
Stuffed, 488
Figs, Stuffed, 488
Kisses, 489
Lozenges, 492
Marshmallows, 490
Penosia, 492
Potatoes, Confection, 490
Prunes, Stuffed, 489
Sweetmeat, Fruits, 489
Sweetmeats, Fruits and Nuts, 489
Taffy, Everton, 491
Lemon, 491
=Drinks=, 479
Coffees, Cereal, 483
Cold, 485
Cream for, 485
Cereal, to make, 484
Eggnog, 485
Hot, 485
Juice, Cranberry, 483
Juices, Fruit, to Prepare, 483
Lemonades, 482
Egg, 482
Milk and Egg, 482
Mint, 482
White of Egg, 482
Nectar, Banana Lemon, 481
Mint Orange, 482
Orange, 482
Banana, 482
Nectars, Fruit, 481
Orangeade, Egg, 482
Tea, Bran, 485
Hygiene, 484
Water, Distilled, 480
Hard, 481
Mineral, 480
=Entrées and Breakfast, Luncheon and Supper Dishes=, 109
_a la creme_, Asparagus Tips, 116
Beans, Young Lima, 116
Celery and Mushrooms, 115
Macaroni and Mushrooms, 116
Oyster Plant and Mushrooms, 116
Cakes, Corn, 114
Oyster Plant Griddle, 114
Spanish, 136
Croquettes, 109
Bread, 111
Celery, 110
Corn, 110
Rice, 110
and Fig, 111
Sauce, 109
Custards, Celery, 115
Corn, 114
Onion, 115
Cutlets of Corn Meal Porridge, 113
Cucumber, 113
Rice, 113
Squash, 112
Vegetable, 112
Hash, Acushnet, 132
Cabbage and Potato, 133
With Poached Egg, 133
Savory, 133
Hashes, Vegetable, 132
Miscellaneous
Apples in Oil, 138
Onion, 138
Asparagus en Croustade, 112
Baked Creamed Tomatoes, 122
Potatoes and Milk, 138
Peeled Tomatoes, 130
Sliced Tomatoes, 130
Squash with Celery Stuffing, 127
Biscuit, Mamie’s Surprise, 136
Bread and Milk with Sweet Fruits, 138
Broiled or Baked Tomatoes, 130
Creamed Sweet Potatoes, 122
Corn Oysters, 114
Dried and Hulled Corn, 132
Fruit and Nut Tomatoes, 129
Macaroni with Onion or Celery and Tomato, 131
Mashed Potato Loaf, 123
Oyster Plant en Croustade, 112
Patties, 111
and Potato Omelet, 138
Parsnip and Potato Stew, 131
Pilau, stewed rice, 131
Rice Border, 137
Souffles, Individual Daisy, 123
Spinach, 122
Succotash, 131
Tomato Short Cake, 131
Yorkshire Pudding, 137
Pie, Carrot, 126
Mushroom and Celery, 125
Oyster Plant, 125
Oyster Plant Pastry, 125
Potato, 126
Vegetable, 124
Pudding, Carrot, 118
Corn, Green, 116
Corn, no eggs, 117
Corn, no milk, 116
Oyster Plant, 117
Squash, 117
Sweet Potato, 117
Scallop of Egg Plant, Armenian, 119
Of Oyster Plant, 121
Oyster Plant, 121
Scalloped Asparagus, 118
Cabbage, 118
Celery and Tomato, 122
Egg Plant, 118
Onions, 119
Oyster Plant, 120
Cooked Potatoes, 120
Potatoes, raw nut butter and onions, 119
Raw Potatoes, 119
Squash, 120
Sweet Potatoes, 120
Tomatoes, 122
Onion Flavor, 121
With Rice and Onion, 122
Stuffed Egg Plant, Claudia’s, 128
Potatoes, 128
Potatoes, Meringued, 128
Squash, Winter, 126
Tomatoes, 128
Fillings for, 129
Tomatoes, Green, 130
Timbale of Carrot, 123
Corn and Egg, 124
Of Corn, Individual, 124
Toasts, 133
Blueberry, 134
Cream, 135
Creamed, 135
Cream of Corn, 135
French, 136
German, 136
Lentil and Other Legume, 135
Milk, Old-Fashioned, 135
Prune, 134
Royal, 135
Sister Betty Saxby’s, 134
Zwieback, 133
=Fruits=, 34
Cooked, 47
Apple Sauce, 47
Strained, 47
Baked, 47
Apples, Quarters of, Baked, 47
Baked, 48
Lemon, Orange and Others, 48
Sweet, Baked, 48
Mother Cranson’s Stewed, Sweet, 48
Bananas, Stewed, 49
in Butter, 49
and Raisins, 49
Baked, 49
Crumbed, 49
With Tomatoes, 49
Cranberries, 49
Stewed, 50
Baked, 50
With Raisins, 50
Peaches, Baked, 50
Quinces, Baked, 50
Plain Baked, 50
Rhubarb, 50
Stewed, 51
Baked, 51
Dried
Apricots, Stewed, 52
Butter, 52
Figs, Steamed, 52
Stewed, 52
Prune Marmalade, 52
Prunes, Steamed, 52
Sweet California, 52
Stewed, 51
Fresh, 34
Apples, 36
Bananas, 37
Blackberries, 37
Canteloupe, 37
Currants, 38
Currants, Frosted, 38
Dates and Cream, 38
Dates or Figs and Milk, 38
Dates and Nuts, 38
Figs, 38
Gooseberries, 39
Grape Fruit, 39
Ambrosia, 40
With Malaga Grapes, 40
Grapes, 49
To Pack, 39
Olives, 40
Oranges, 41
Peaches, 42
Peaches and Cream, 43
Peach Snow, 43
Pineapples, 43
Grape Fruit, 44
and Orange Ambrosia, 45
Shredded, 44
and Strawberry Ambrosia, 45
and Whipped Cream, 44
Raisins, 45
Raspberries, Black, 45
Red, 45
Strawberries, 45
Orange, 46
Watermelon, 46
Whortleberries, 46
Jam, Gooseberry, 67
Raspberry and Currant, 66
Rhubarb, Mrs. Chandler’s, 67
Rhubarb and Pineapple, 76
Strawberry, 66
Jellies, 62
Apple, 64
and Cranberry, 64
Parings and Cores, 64
Blueberry, 66
Cranberry, 65
Pulp, 66
Sauce, 66
Currant, 63
Black, 64
Currant and Raspberry, 64
Elder-berry and Apple, 65
Gooseberry, Green, 65
Grape, 66
Quince, 65
Tumblers, to Make, 63
Miscellaneous
Butter, Elder-berry and Apple, 67
Melrose Apple, 67
Grape Marmalade, 68
Lemon Peaches, 68
Ripe Cucumber Pickles, 68
To Dry Blueberries, 68
To Can, 53
Apples, 61
Baked, 61
Sweet, and Cranberries, 57
Quinces, 56
Barberries, 59
Berries, Solid, 55
Citron, 58
Combinations of Fruits, 61
Cranberries and Sweet Apples, 57
Grapes, Concord, 59
Juice, 60
Juices, Fruit, 60
Condensed, 61
To Bottle, 61
Peaches, 55
Pears, 56
Pineapple, 58
Plums, 56
Quinces and Sweet Apples, 56
Rhubarb, Cooked, 58
Without Cooking, 58
Strawberries, Red Raspberries and all delicate berries, 57
Tomatoes, 59
for Soups and Sauces, 60
Whole, 60
Watermelon Rind, 58
=Gelatine, Vegetable=, 335
Agar Agar, Medical Use of, 346
Aspic for Garnishing, 345
Light, 344
Tomato, 344
Bavarian, Coffee, 342
and Blanc Mange or Jellied Custard, 342
Beets in Jelly, 337
Blanc Mange, 341
Cocoanut, 341
Bouillon for Jelly, 345
Broth, Dark, Jellied, 346
_Cafe au Lait_, Jellied, 342
Charlotte, Rice, 341
Cream, Maple, 342
Orange, 339
Custard, Jellied, 342
With Meringue, 343
Directions, 335
Jelly, Cream of Tomato and Carrot, 343
Fruit, 336
and Mint, 337
Jellied Cream Trumese, 346
Jelly, Lemon, Delicate, 337
Orange, 338
Or Lemon with Strawberries, 338
In Orange Cups, 338
Red, with Fruit, 338
Tomato, 344
Whipped Cream, 342
Lemon Snow, 340
Molds, Apple Sauce, 339
Prune Cream, 340
Orange Garnish for Salad or Cold Entree, 339
Pudding, Marshmallow, 343
Sponge, 340
Salad, Wedding Breakfast, 338
Secrets of Success, 335
Sponge, Pineapple, 340
Stock for Jelly, Dark, 345
Light, 345
Of Trumese, 346
=General=, 9
Cooking Utensils, Their Uses and Care, 9
Colorings, 32
Carmine, Pokeberry, 32
Green, 32
Red, 32
Yellow, 32
Economy, 15
Flavorings, 24
Brown Onion, 27
Salad, 28
For Sweets, 27
Garnishing, 29
Arrangement and Garnishing of Salads, 33
Egg Daisies, 31
Oxeye Daisies, 31
Pastry Bag, 32
Potato Balls, 31
Radish Lilies, 30
=Ice Cream and Fruit Ices=, 402
Frappes, 408
Frozen Peaches, 408
Pineapple, 407
Strawberries, 408
Ice, Currant and Raspberry, 406
Lemon, 405
Mint, 406
Orange, 406
Raspberry, 406
Ice Cream, The Laurel, 404
Maple, 404
Sherbet, Grape, 406
Lemon, 407
Mint, 407
Orange, 407
Pineapple, 407
=Invalid Foods=, 486
Broth, Parched Corn, 487
Egg, White of, 487
Gruel, Almond, 487
Egg, 487
Granella Malted Milk, 487
Raisin, 487
Suggestions, 486
=Macaroni=, 419
Baked, in Cream Sauce, 421
Browned, and Granella, 422
To Cook, 419
With Corn, 421
Cream Mold of, 422
Sour, 423
In Milk, 422
With Pine Nuts, 421
With Tomato and Onion, 422
Vermicelli with Asparagus, 422
=Meals and Menus=, 493
Breakfast, 495
Dinner, 496
Luncheons, Evening, 501
Midday, 498
Simple Company, 501
Menus, 495
Non-Starch Meals, 502
Public or Entertainment Dinners, 499
Supper, 497
=Meats, True=, 139
=Eggs=, 195
_a la Salade_, 201
Boiled, Hard, 200
Caramel, 215
Carbonated, 215
Cream, Almond, 214
Banana, 214
Honey, 214
Lemon, 213
Maple, 214
Raspberry, 214
Vanilla, 214
Creamed, 199
On Toast, 200
Croquettes, Egg, 203
Egg and Rice, 203
In Perfection, 212
In the Shell, 197
Italian, 200
and Macaroni, 200
and Milk, 215
Hot, 215
With Olives, Ripe, 201
Omelets, 203
Almond Butter, 209
Baked, 209
Bread, 209
Bread and Milk, 209
Breaded Tomato, 210
Bread Omelet Pie, 210
Butter, Nut, Unroasted, 209
Corn Starch, 210
Cracker, 210
Crumb German, 210
Foam, 208
French, Plain, 204
Grape, 208
Okra in Almond Cream Sauce, 207
Orange and Another, 208
Puff, 207
Savory, 208
Souffle, 211
Trumese Salad Entree, 207
Variations, 205
Vegetable Pudding, 207
White Sauce, 210
Pickled, 201
Poached, 198
Beaten, 199
Creamed Celery, 199
Rice, 199
Yolks, 199
Whites, 199
Roasted, 198
Scalloped Eggs and Celery, 212
Eggs and Potatoes, 212
Scrambled, 202
Cream Sauce, 203
Florentine, 203
Large Quantity, 202
Sour Milk, 202
Tomato, 202
Scrambles, Various, 202
Shirred, 201
Stuffed, 200
Suggestions, 196
Timbales, 211
Rice and Egg, 212
Uncooked Egg Dishes, 213
With Sauce, 200
=Legumes=, 184
=Beans=, Baked, Rich, 190
Western, 192
Creamed, 188
Croquettes, 188
Flowering, 193
Loaf, Sister Boulter’s
Red Kidney, 190
Mashed, 186
Stewed, 193
In Bean Sauce, 193
Hash, 195
=Lentils=, Baked, 193
Cabbage Leaf Rolls of, 194
Croquettes, 188
Mashed, 185
With Rice, 186
Pie, Potato Crust, 187
Universal Crust, 187
With Poached Eggs, 188
Roast, 189
Stewed, 194
Timbales, Rice and, 189
Patties, 189
=Peas=, Baked, Split Green, 192
Yellow, 192
Croquettes, 188
Mashed, 186
With Macaroni or Vermicelli, 187
Pie, Corn Crust, 187
Ragout of Chick, 194
Roast, 190
Chick, 190
Stewed, Split Green, 193
Timbales, 189
Purees of, 190
Variegated Meat, 186
=Nuts=, 140
A Few Suggestive Combinations, 142
Almonds, 140
Toasted, 147
To Blanch, 141
Brazil Nuts, 141
Butter, 143
for Bread, 145
Cocoanut, 146
Butternuts, 141
Cocoanut, Ground or Grated, 146
Milk, 145
Shredded, 146
Cooked Nut Dishes, 147
Cheese, Almond, 153
Peanut, 153
Pine Nut, 153
Pine Nut and Banana, 153
Chowder, Peanut German, 151
Confection, Almond, 153
Nesselrode, 154
Croquettes, 147
Peanut and Rice, 152
Savory Nut, 147
Cutlets, Nut and Sweet Potato, 148
Fruit and Nut Relish, 153
Gumbo, Peanut, 150
Hashes, Peanut, 151
Loaf of Nuts, 149
Mound, Black Walnut and Potato, 148
Peanuts, Baked, Lemon Apples, 150
Baked like Beans, 150
With Green Peas, 150
Hot Pot of, 151
To Boil, 149
With Noodles or Vermicelli, 150
Pie, Peanut, 152
With Turnip Crust, 152
Pine Nuts, Baked, 148
Roast or Timbale, Nut and Rice, 148
Scallops, 153
Soup Stock, 149
Stew, Nut Chinese, 150
Cream and Milk, 145
Rich, of Raw Peanuts, 146
Filberts, 141
Meal, Nut, 144
Peanuts, 142
Pine Nuts, 142
Relish, Nut, 146
Walnuts, Black, 141
English, 141
=Nutmese=, 174
Cornstarch, 175
Tomato, 175
Nutmese Dishes, 175
Nutmese _a la creme_, 177
With Baked Beans, 176
Broiled, 176
and Corn, 178
Cottage Cheese, 175
In Cream of Tomato Sauce, 177
Croquettes, 179
Crust, Hashed Potato, 179
Cutlets, 176
and Green Peas with New Potatoes, 177
Patties, 179
Pie, Apple and Nutmese, 179
Nutmese and Potato with Pastry Crust, 179
With Potato Crust, 178
and Rice with Peas Sauce, 176
Scallop of Nutmese and Tomato, 178
Shells, Nutmese and Oyster Plant in, 178
Stew, Nut Irish, 176
Tomato Nutmese and Eggs, 176
=Trumese=, 154, 156, 158
Almond, 158
Brazil Nut, 159
Cashew Nut, 159
English Walnut, 158
Pine Nut, 158
Red Kidney Bean, 158
Trumese Dishes, 159
_a la creme_, Trumese and Celery, 166
Trumese and Macaroni, 166
Trumese and Mushrooms, 165
Trumese and Oyster Plant, 166
_a la mode_, 160
Baked, with Onion Dressing, 162
Boiled Dinner, 169
Broiled, 159
Cannelon of, 171
en Casserole, 166
Croquettes, 172, 173
Russian, 174
Savory Trumese and Rice, 173
Cutlets, 162
Batter, 163, 164
Corn, Green, 164
Imperial, 163
Lemon Rings with Parsley Butter for, 163
Savory with Mashed Potato, 163
And Eggs, 160
With Egg, Poached, 160
Elsa’s Roll of, 171
Hash, Trumese and Potato, 174
Trumese and Rice, 174
and Italian Sauce on Biscuit or Dumplings, 160
With Jelly Sauce, 160
For Luncheon or Second Course, 165
With Mushrooms, 160
With Onions, 162
Pasties, 171
Pie, 167
Crusts, All Ready, 168
Pot, 168
Rice and Trumese, 167
Ragout (Stew) of Trumese, 164
Rissoles, 171
Salad Entree, 159
Scallop with Cracker Crumbs, 168
Shortcake, Italian Sauce, 168
Smothered with Bananas, 162
Souffle, 172
Spanish, 162
Stewed Hashed, 164
Timbale, Boundary Castle Sauce, 170
Rice, Trumese and Asparagus Tips, 171
Trumese Stuffing, 169
Trumese and Rice, 170
In Tomato, 161
With Truffles and Mushrooms, 165
Trumese and Nutmese Dishes, 179
Fricassee, Nut, 179
Nut with Rigatoni, 179
Pie, Nut Pastry, 180
Pudding, Nut Corn, 180
Timbales, Cream of Trumese and Nutmese, 180
=Roasts=, 181
Black Walnut, 183
Brazil Nut and Lentil, 183
Cutlets of Roast, 182
=Gravies and Sauces=, 223
Almond and Tomato Cream, 225
Apple and Onion, 233
Boundary Castle, 231
Bread, 228
and Bean, 228
For Breaded Carrots, 236
Brown, Simple, 224
Onion, 224
Dried Mushroom, 232
Canned Mushroom, 232
Catsup, Tomato, 233
Catsups, Other, 233
Celery Consomme, 225
Chili, 233
Chutney, Apple and Green Tomato, 235
Bro. Coates’ Mother’s, 235
Jellied, 234
Ripe Cucumber, 234
Tomato, 234
Consomme, 225
Cream or White, 226
Of Fresh Mushroom, 231
Lentil, 229
Tomato, 226
Sister Howard’s, 226
Tomato Cream, 226
Variations, 227, 228
Currant, 234
Drawn Butter, 228
Sauce, 229
Variations, 228, 229
Emerald, Parsley, 229
Everybody’s Favorite, 225
Gooseberry, Baked, 234
Gravy for Rhode Island Johnny Cakes, 229
Italian, Dried Mushroom, 232
Lemon Butter, 236
For Meat and Vegetable Pies, 229
Mint, 235
Currant, 235
Mushroom and Asparagus, 231
Nut Gravy for Roasts, 224
Nut and Lentil, 230
Onion, 224
Plain, 224
and Tomato, 224
and Tomato Bisque, 224
Old-Fashioned Milk Gravy, 225
Olive, 230
and Nut Butter, 231
Peas and Carrot, 233
Pink, 233
Pickle for Beets, String Beans and Carrots, 236
Roast Gravy, par excellence, 225
Sauce Americaine, 236
Imperial, 232
Savory, 224
Sour, for Carrot Timbale, 236
Sour Cream, 226
Suggestions, 223
Swiss Lentil, 230
Tarragon, 229
Vegetable, 230
=Milk, Cream, Butter and Cheese=, 473
Butter, Sterilized, 474
To Sterilize, 474
Cheese, 477
Cottage, 478
Cream, Devonshire, 477
Sour, Uses of Without Soda, 477
Milk, To Pasteurize, 473
Zeiger Case, 478
=Mushrooms=, 216
_a la Creme_, 219
Baked, 217
Broiled, 217
Creamed, 217
Chop Seuey, 218
Dried, 218
Fresh, Under Glass Globe, 219
Pickled, 218
Pie, Mushroom and Oyster Plant, 219
Puff Balls, 218
In Rice Rings, 218
Soup, Boundary Castle, 220
Cream of Fresh Mushroom, 220
Steamed, 217
Stew, 218
Stewed, 217
Stewed, Canned, 218
Timbales, 219
=Picnic and Travelling Lunches=, 504
=Pies=, 347
Apple, 353
Dutch, 354
and Elder-berry, 354
Blueberry, 354
Buttermilk, 365
Carrot, 369
Cherry, Mock, 355
Cranberry, 355
and Raisin, 355
Stewed, 355
Cream, Caramel, 362
Cocoanut, 361
Farina, 362
My Mother’s, 363
Nut, 362
Parched Corn, 363
Par Excellence, 361
Of Rice, 362
Sour, 363
Tomato, 362
White, 363
Crumb, 364
Crust, Bread, 351
Butter, 351
Or, Pastry, Cream, 351
Granella, 352 and 353
Hot Water, 351
Nut Meal, 351
Currant, 355
Currant, Black, 355
and Raisin, 355
Raspberry, 355
Custard, 364
That Makes Its Own Crust, 364
Without Milk, 364
Elder-berry, 355
Fig, 355
Fillings for Granella Pies, 353
Flakes, 350
Gooseberry, Green, 355
Lemon, 358
With Bread, 360
Cake or Sponge, 359
Cornstarch, 360
Cream, 359
Custard, 361
Without Eggs or Milk, 360
Granella Crust, 358
Mrs. Hance’s, 360
That will Keep, 360
Ma’s, 359
Starchless, 359
Mince, Crumb, 356
Filling, 356
Green Tomato, 356
Sour Cream, Annie Carter, 356
Orange, 361
Custard, 361
Pastry for One Large, 350
Peach, 357
Prune (two), 357
Pumpkin, 366
Grated, 368
One, 368
With Eggs, 368
Without Eggs, 367
Raisin, 357
Lemon, 357
Meringue, 357
Rhubarb, 358
Canned, 358
Elizabeth’s, 358
and Pineapple, 358
Rhubarb and Strawberry, 358
Rice, 364
Sour Milk, Mock Lemon, 365
With Raisins, 365
Squash, Lemon, 366
and Sweet Potato, 366
Two Large, 366
Strawberry Meringue, 358
Suggestions, 347
Sweet Potato, 365
Tomato, Green, 358
Turnip, 369
=Puddings and Desserts With Eggs=, 309
Apple Cream, 316
Rose, 316
Dessert, 323
Apples, Molded, 322
Banana, 314
Batter, 321
Birds Nest, 316
Blanc Mange, Flour, 318
Snow, No Milk, 318
Brown Bread, 309
Cabinet, Steamed, 310
Cocoanut Banana, 312
Rice, 321
Corn Cake, 309
Starch Meringue, 319
Cottage, Eggs, 320
Cheese and Cake, 322
Cream, Sponge, 317
Tapioca, Eva’s, 319
In Glasses, 319
Crumb, Steamed, 310
Custard Apple, 313
Boiled or Baked, Plain, 311
Cocoanut Banana, 312
Coffee, 312
Corn Starch, 312
Lemon Water, 312
White, 311
Of Yolks of Eggs, 311
Dainty Dessert, 322
Floating Island, 312, 313
Fluff, Bro. Fulton’s Strawberry, 315
Fruit, Steamed, 321
Hattie’s Prune Dessert, 314
Indian, Elizabeth’s, 309
Lemon Snow, 316
Souffle, 317
Molasses Cake with Whipped Cream, 322
Mold, Fruit Juice, 317
Sweet Potato, 322
Orange, 313
Quaker, 321
Rice Custard, 322
Flour, 318
With Lemon Meringue, 322
Sea Foam, Sea Moss, 319
Souffle, Prune, 314
Sponge Apple, 317
Tapioca, Molded, 320
Water, 320
Victoria Dessert, 310
Whips, Fruit, 314
Jelly, 315
Strawberries and Cream, 316
=Puddings and Desserts without Eggs=, 294
Almond Custard, 307
Apple, Mary’s Scalloped, 300
Steamed, with Cream, 308
Blanc Mange, 306
Irish or Sea Moss, 308
Rice Flour, 306
Blueberry or Other Fruit, Steamed, 298
Bread and Currant, 300
and Milk, 300
Cake, Dutch Apple, 296
Clabber, 308
Cobbler, Mother’s Peach, 299
Pear, 299
Corn, Green, 308
Cottage, 299
Cream, Farina Banana, 307
Imperial Raspberry, 307
Sago, 304
Tapioca, Sister Bramhall’s, 303
Dumplings, Apple, Baked, 294
Steamed, 294
Peach, 295
Dutch Boiled or Steamed, 299
Fig, Steamed, 301
Graham Porridge, 306
Indian, Emeline’s, 305
Mrs. Hinsdale’s, 306
Jelly, Caramel, 307
Raspberry, 307
Plum, 301
American, 301
Of Crumbs, 301
Pot Pie, Blueberry, 295
Rice, Cocoanut, 305
Cream of, 304
“Indian”, 305
Nut Cream of, 305
With Raisins, 305
Roly-Poly, Orange, 295
Scallop, Apple, 300
Scalloped Raspberries, Blueberries or Peaches, 300
Short Cakes, 296
Fillings, 297
Steamed, Plain, 299
Tapioca, Granular, 302
Apple, Pearl or Flake, 303
Tarts or Dumplings, Fruit, 295
Whole Wheat, Steamed, 302
=Sauces, Pudding=, 324
Almond Cream, 332
For Puddings or Cereals, 332
Whipped Cream, 332
Antique, 331
Banana Cream, 330
Cocoanut, 330
Cold Cream, 330
Cranberry, 329
Cream, 330
Cream Lemon, 327
Creamy, 324
Of Cooking Oil, 331
Custard, 332
Date, 328
Egg Cream, 331
Fig, 328
Foamy, 325
White, 330
Fruit Sabayon, 329
Grape and Almond, 332
Hard, 325
Of Cooking Oil, 326
Variations of, 325
Variegated, 326
Jelly Meringue, 329
Lemon Cream, 331
With Egg, 327
Plain, 327
Raisin, 328
Starchless, 327
Maple Sugar, 333
Syrup, 333
Molasses, 333
Orange, 327
Egg Cream, 331
Syrup, 338
Peach, 329
Pineapple, 329
Plain, 333
Prune, 328
Raisin, 328
Raspberry, 324
Red, 334
Rose, 333
Strawberry, 332
Cream, 331
Whipped Cream, 330
White, 330
=Salads=, 273
Dressings, Cooked, 276
Almond Butter, 278
Boiled, with Cornstarch, 279
Large Quantity, 277
Butter, 277
Cream, Sour, 277
Sweet, 277
Mayonnaise, Improved, 276
Milk, Sweet or Sour, 277
No Oil, 277
Nut, no eggs, 278
Olive, 279
Orange, 279
Rhubarb, 278
Tomato, 279
Dressings, Uncooked, 280
Cream, Mayonnaise, 283
Quick, Sweet, 282
Sour, 282
Sweet of, 282
Whipped, 282
English, 281
French, 280
Grape, 280
Honey, 280
Orange, 280
Nut, 280
Lemonade, 281
Mayonnaise, 282
Cream, 283
Green, 283
Milk, Sour, 282
Orange, 281
Raspberry Juice, 281
Salad Entree, 281
Tarragon, 281
Fruit, 290
Additional Combinations, 292
Apple, Cooked, 292
and Cranberry, 291
and Pineapple, 290
Currant and Red Raspberry, 291
Grape Fruit and Celery, 292
Love Apple, 292
Mint, 291
Nut and Banana, 291
Oriental, 292
Peach, 292
Sweet Fruit and Cocoanut, 292
True Meat, 284
Additional Combinations, 286
Bean, Green French and Cucumber, 284
Cottage Cheese and Pear, 286
and Radish, 285
Helianthus (Sunflower) Mayonnaise, 285
Legume, Novel, 284
Roses, 285
Marguerite, 285
Nut Meat, Hot, 284
Trumese and Celery, 284
Vegetable, 286
Additional Combinations, 289
_a la Russe_, 287
Asparagus Mayonnaise, 288
Bean, String, and Celery, 288
Beet and Olive, 288
Cauliflower, 287
Cucumber and Onion, 288
Dominion, or French Sam’s, 287
English, 287
Lavender, or Pink, 286
Pink No. 2, 287
Slaw, Cold, 287
Hot, 287
Snow, Cabbage, 286
Tomato, Stuffed, 289
=Sandwiches=, 465
_a la Salade_, 471
Bread and Butter, English, 472
Canapes, 470
Cottage Cheese, 471
Indian, 470
Mushroom, 470
Russian, 471
Trumese and Egg, 470
Fillings for, 466-470
Tomato, Sister Starr’s, 471
Trumese, non-starch, 472
Variegated, 472
=Soups=, 74
=Bisques=, 92
Of Corn, 92
Cucumber, 92
Spinach, 94
Milk and Tomato, 93
With Eggs, 93
Nut and Tomato, 94
=Chowders=, 94
Celery, Onion and Corn, 97
Corn and Carrot, 95
Nut, 95
Oyster Plant and Another, 96, 97
Potato and Onion or Celery, 96
Rice and Vegetable, 97
Royal Vegetable, 97
Seashore, 94
String Beans and Celery, 97
Tomato Cream, 96
=Cream and Milk=, 84
Cream of Asparagus, 85
Bean, 85
Beans, String, 87
Bouillon, 85
Cabbage or Celery, and Tomato, 85
Carrot, 85
Celery, 86
Chestnut, 86
Corn, 86
Corn, Dried, 86
Corn, Dried, and Carrot, 86
Corn and Celery, 87
Corn and Peas, 87
Leek, 86
Lentil, 86
Onion, 87
Oyster Plant, 87
Peas, Dry, 87
Peas, Green or Canned, 89
Potato, or Sweet Potato, 87
Rice, 88
Spinach, 87
Succotash, 87
Tomato, and Another, 89
=Miscellaneous Cream and Milk=
Brazil Nut, 90
Broths, Cream, 89
Cabbage, Milk Stew of, 91
Mayflower, 91
Okra, with Cream, 88
Oyster Bay, 91
Plant and Celery, 92
and Corn, 92
Cream Stew of, 92
Milk Stew of, 92
Paris Onion, 88
Peas Pods, Soup of, 88
Split, 88
and Tomato, 89
Potato, Sister Cooley’s Brown, 90
Sliced, 90
Tomato Cream, 89
Vegetable, Milk, 90
=Fruit=, 100
Blueberry and Cocoanut, 102
Cherry, 101
Grape Juice Cream, 102
Raisin and Almond Broth, 102
Scandinavian, 101
Sea Moss, 101
Strawberry and Pineapple, 100
=Garnishes and Accompaniments=, 102
Balls, 105
Cream, 104
Egg, 105
Croutons, 102
Dice Royale, 103
Dumplings, 107
Eggs, Spun, 106
Miscellaneous, 103
Noodles, 107
Cream, 108
Paste, Royal, 105
Thickening for Potato Soup, 106
Timbales, Rice, 106
=Our Famous Soups=, 99
=Purées=, 97
Almond, 97
Of Potatoes, 98
Sago, 98
Split Peas, 98
=Suggestions=, 75
=Water=, 76
Bean, 83
Unstrained, 83
Bouillon, Cereal, 78
Nut, 76
Broths, Legume, 79
Tomato, 79
Cabbage and Tomato, 80
Celery and Tomato, 80
Consomme, Vegetable, 77
Egg, 79
French, Nut, 79
Gumbo, Nut, 82
Mother’s, 82
Nut and Barley, 80
Onion, 80
Peas, Chick, 83
Split and Onion, 81
Potato with Onion or Celery, 81
Rice, Savory, 80
Stock, Dark, 78
Vegetable, 78
White, 77
Tampa Bay, 82
Tomato, 82
Vegetable, No. 1, 2, 3, 81
=Stuffings and Dressings=, 221
Black Walnut and Potato, 222
Celery, 222
Chestnut, 222
Danish, 221
Nut and Raisin, 222
Onion and Parsley, 222
Savory, 221
Simple, 221
Vegetable, 222
=Vegetables=, 237
Artichokes, Globe, 238
Jerusalem, 238
Asparagus, 239
Cream or Butter, 240
Drawn Butter, 240
Egg Cream Sauce, 240
_Sauce Americaine_, 240
Beans, String, Cream, 240
Nut and Tomato Bisque Sauce, 241
Shelled, Green, 241
Flowering, Green, 241
Beets, 242
Pickled, 242
Broccoli, 242
Brussels Sprouts, 243
Cabbage, Boiled, Plain, 243
and Corn, 244
In Cream or My Mother’s, 243
With Nuts and Raisins, 244
Sour, 244
Sweet Sour, 244
In Tomato, 244
Carrots, 244
_a la_ Washington, 245
and Beets, 246
Corn, 246
Minced, 245
and Onions, 246
Peas, 245
Pickled, 245
Stewed, 245
and String Beans, 245
Succotash, 245
Cauliflower, 246
Celery, Mint Sauce, 247
Raw, 247
Stewed, 247
Celery, In Tomato, 248
Chard, Swiss, 248
Corn, Baked, 250
In Husks, 249
Boiled, 249
In Husks, 249
On the Cob, 248
Dried, 250
Green, 248
Roasted, 250
Slitter, 249
Steamed, 249
In Husks, 249
Stewed, 250
In Milk, 250
Cucumbers, 251
au Naturel, 251
Sliced, 251
Stewed, 252
Egg Plant, 252
In Batter, 252
Greens, 253
Kale, 254
Okra, Sliced, Stewed, 254
Stewed whole, 254
Onions, Baked, 255
Boiled, 255
Raw, 255
Stewed, 255
Oyster Plant, 256
with Celery or Corn, 257
Drawn Butter Sauce, 257
Stewed or Creamed, 256
Parsley, 257
Parsnips, 257
Boiled, 257
Browned, 258
Fricassee of, 258
Mashed, 258
Stewed, 258
Peas, 258
With Corn, 259
German Way, 259
Melting Sugar, 259
With New Potatoes, 259
Parisian Style, 259
Stewed, 258
Poke Shoots, 254
Potatoes, 259
Baked, 260
Boiled Early, 261
Late or Winter, 261
Browned Mashed Slices, 264
Cakes, 263
Creamed Stewed, 262
Warmed Over, 262
Water, 262
Hashed Browned, 263
Creamed, 263
Irish Way, 261
In Jackets, 261
Mashed, 263
New, Small, 262
Parisian, Improved, 263
Puree, 264
Steamed, 262
Sweet, Baked, 264
Boiled, 264
Mashed, 264
=Preserving=
Corn in Brine, 73
Beans, String, in Brine, 73
To Can, 69
Asparagus, 70
In Full Lengths, 70
Beans, Shelled, 70
String, 70
Beets, 71
Corn, 71
Greens, 70
Mushrooms, 71
Okra, 71
Peas, 71
To Dry, 72
Beans, Shelled, 72
String, 72
Corn, 72
Mushrooms, 72
Pumpkin, Baked, 265
Individual, 265
Mashed, 265
Radishes, 265
Spinach, 265
With Cream, 266
Squash, Summer, 266
Baked, Ripe, 266
With Corn, 266
Winter, 266
Baked, Mashed, 267
Virginia Way, 267
Mashed, 267
Starchless, 270
and Sugarless, 270
Suggestions, 237
Tomatoes, 267
Broiled, 269
Puree, 269
Raw, 268
Steamed, 268
Stewed, 268
Turnips, 269
Boiled, 269
Mashed, 270
Vegetable Stew, 270

ERRATA

The sauce number 72 given for Peanut and Rice Croquettes (page 152), and for Mashed Beans (page 186), should be 75.

Transcriber’s Notes.

Punctuation has been standardised and simple typographical errors have been repaired. Hyphenation and obsolete/variant spelling have been preserved as printed. Bold text is surrounded by =equals signs=.

The corrections noted in the book’s Errata have been applied to the text; the Errata section itself has been moved from after the Table of Contents to the end of the book.

Commas were printed as periods in the series of sauces on pages 159, 183, and 190 and have been changed to match similar series.

The following changes have also been made:

Page 6: “Breads--Unleavened, Without Chemicals”
for “Breads--Unleaved, Without Chemicals”

Page 11: “time and strength in using.”
[added period]

Page 21: “Sometimes leave them whole”
for “Sometimes leaves them whole”

Page 38: “dip them, one at a time”
for “dip them, one at a a time”

Page 39: “grapes and juice do not agree with every one.”
[changed comma to period]

Page 42: “the several divisions have been carefully made”
for “the several divisions heve been carefully made”

Page 44: “The use of pineapple in diphtheria”
for “The use of pineapple in diptheria”

Page 55: “Gooseberries, green”
for “Gooseberrries, green”

Page 57: “covers down if necessary”
for “covers down if neccessary”

Page 63: “the meringue, may be made with”
for “the meringue, may be made wit”

Page 65: “Boil 5 m.; add ¾ pt. sugar”
[added period]

Page 78: “2½ qts. boiling water.”
[added period]

Page 79: “browned flour may be used.”
[added period]

Page 80: “Heat to boiling, add rice, onion,”
[added comma]

Page 84: “among the French in Switzerland.”
for “among the French in switzerland.”

Page 92: “When boiling, thicken and add corn”
for “when boiling, thicken and add corn”

Page 92: “and the water thickened with flour.”
for “and the water thickened with flour;”

Page 97: “The proportion of water may be varied.”
[added period]

Page 104: “stirring until smooth.”
[changed comma to period]

Page 115: “Cook celery and mushrooms”
for “Cook celery and mushroons”

Page 121: “(or ½ cream and ½ oyster liquor)”
[added closing parenthesis]

Page 126: “3 cups rich consommé”
for “3 cups rich consomme”

Page 141: “They are at their best unground, as”
for “They are at their best unground, as as”

Page 146: “Keep in glass jars”
for “keep in glass jars”

Page 149: “or butternuts, hazelnuts, and hickory nuts”
[added comma]

Page 151: “may be substituted for potato”
for “may be substituted for pototo”

Page 156: “calculate the quantity, and”
for “calculate the quantity, and and”

Page 164: “added a little cream,”
[added comma]

Page 166: “bake in a rather hot oven 1-1¼ hour.”
[added period]

Page 170: “the cuttings may be chopped”
for “the cuttings may chopped”

Page 172: “are a delicate brown.”
[changed comma to period]

Page 175: ““nutmete”, “nutcysa””
[added comma]

Page 178: “Heat in moderate oven.”
[changed comma to period]

Page 187: “red and white kidney beans”
for “red and and white kidney beans”

Page 188: “sprinkle with crumbs”
for “sprinkle with with crumbs”

Page 190: “Substitute chick peas for lentils”
for “Subtitute chick peas for lentils”

Page 195: ““Our common split pea”
[added opening quotation mark]

Page 199: “whatever you wish to serve them on.)”
[added closing parenthesis]

Page 219: “½ cup consommé or milk”
for “½ cup consomme or milk”

Page 219: “1½ cup water (part mushroom liquor if any)”
[added closing parenthesis]

Page 225: “1 pt. consommé”
for “1 pt. consomme”

Page 226: “1 tablespn. flour”
for “1 tablespn. our”

Page 228: “liquid in drawn butter”
for “liquid n drawn butter”

Page 243: “15-30 m., according to age”
[added period]

Page 252: “and boil 5 m.”
[added period]

Page 253: “cabbage sprouts, young beet tops”
[added comma]

Page 271: “10-20 m., drain, serve plain”
[added period]

Page 274: “Wipe it dry before cutting”
for “wipe it dry before cutting”

Page 282: “Whip cream, sugar and salt together”
[added comma]

Page 285: “radish lilies on lettuce”
for “radish lilies n lettuce”

Page 285: “fill the center with green mayonnaise”
for “fill the enter with green mayonnaise”

Page 289: “grated cucumbers”
for “grated cucmbers”

Page 289: “the large end of boiled carrots.”
[changed comma to period]

Page 301: “(1 cup grape juice and 1½ cup water if convenient)”
[added closing parenthesis]

Page 307: “in double boiler for 20 m.”
[added period]

Page 311: “in very slow oven for 40 m.”
[changed comma to period]

Page 312: “turn with silver fork,”
[added comma]

Page 316: “cook 5 m.; remove from fire”
[added period]

Page 317: “boil 3-5 m.”
[added period]

Page 317: “or if sweet with cream.”
[changed comma to period]

Page 318: “boil 5 m.”
[added period]

Page 321: “Beat eggs for 3 m.”
[added period]

Page 326: ““o.” or “p.””
[added period]

Page 328: “Cook raisins 20 m.”
[added period]

Page 329: “and ½ cup water 5 m.”
[added period]

Page 332: “2 tablespns. sugar”
[added period]

Page 340: “1 tablespn. lemon juice”
[changed comma to period]

Page 344: “Simmer all together 10-15 m.”
[added period]

Page 356: “with or without the coriander”
for “with or without the coriandar”

Page 357: “Raisin Meringue”
for “Raisin Merangue”

Page 385: “place for 15-20 m.”
[added period]

Page 398: “spread quickly”
for “spreadly quickly”

Page 398: “beat for 20 m.”
[added period]

Page 400: “Flavor sugar with oil of orange”
for “Flavor sugar wth oil of orange”

Page 413: “1 part to 4½ or 5”
[added "or"]

Page 414: “onion the same as pilau,”
[changed period to comma]

Page 416: “When thoroughly dried”
for “When throughly dried”

Page 423: “tomato also may be added”
for “tomato also may be be added”

Page 431: “or sugar may be omitted”
for “or sugar may may be omitted”

Page 445: “the air we breathe,” for it is”
for “the air we breathe.” for it is”

Page 463: “kneading it very stiff.”
[added period]

Page 465: “sharp pointed Japanese toothpicks.”
[added period]

Page 484: “To Make a Cereal Drink”
for “To Make a Cerial Drink”

Page 494: “all the food intended for”
for “all the food intended or”

Page 494: “should be eaten in order”
for “should be eaten in in order”

Page 505: “no attractions compared”
for “no attractions campared”

Page 506: “Beadles, 443”
[added comma]

Page 506: “Crumb, 444”
[changed period to comma]

End of Project Gutenberg's The Laurel Health Cookery, by Evora Bucknum Perkins