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Physical Culture Cook Book | by Bernarr MacFadden



The contents of this book will plainly set forth the best methods of preparing all the foods now used on the table of the average English-speaking family.

TitlePhysical Culture Cook Book
AuthorBernarr MacFadden, Mrs. Mary Richardson and Geo. Propheter
PublisherThe Physical Culture Publishing Co.
Year1901
Copyright1901, Bernarr MacFadden
AmazonPhysical Culture Cook Book
-Preface
The art of cooking should be taught in every public school. Every boy and girl should not only know how to cook, but should be able to quickly detect and understand the causes of bad cooking. Thoug...
-Chapter I. Bills Of Fare Used At The Physical Culture Health Home
The following bills of fare were used at the Physical Culture Health Home for some time: Dinner was served at 10 o'clock and supper at 5 o'clock. Usually fruit of some kind was passed around early ...
-Different Menus
Sunday Dinner Chicken Soup, 77 Mashed Potatoes, 50 Squash, 65 Graham Flour Cake Roast Beef, 89 Butter Beans, 64 Tomatoes (stewed), 61 Fruit Supper Fruit Eggs fried in butter Hot C...
-Chapter II. Preparation Of Wheat And Other Whole Grains
Unquestionably some of the most nourishing and most wholesome foods can be obtained from whole grains just as they are furnished by Nature, without any milling or other process. In a recent editorial ...
-Chapter III. Special Instructions
The following comments must be given special attention by all who make any use of the recipes found in this book. We do not use pepper in any of our recipes. If so accustomed to the use of this partic...
-Chapter IV. A Word On Cooking
This little book has two chief aims. First, it is designed to serve as a guide to wholesome cookery and hygienic diet, and so dishes which contain much condiment, very high seasoning or unhealthful co...
-Chapter V. How To Make Bread, Rolls, Biscuits, Etc
Bread made of the whole grain flours forms a most important article of diet, since the grains contain more nourishment than any other foods. It would seem almost unnecessary, in this age of hygienic r...
-How To Make Bread
1. Whole-Wheat Bread No. 1 (Excellent) Two quarts flour, one quart lukewarm milk, one-half cake compressed yeast, one-half cup molasses, one tablespoonful shortening, two teaspoonfuls salt. Diss...
-How To Make Bread. Continued
8. Boston Brown Bread One even cup of Indian meal, one heaping cup of rye meal, one cup entire-wheat flour, one teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses. Mix very th...
-How To Make Muffins
17. Whole-Wheat Muffins (No. 1) Table-spoonful of pure olive oil; tablespoonful of honey or sugar; one egg beaten with a cup of milk; one and one-half cups of whole-wheat flour; one teaspoonful bak...
-How To Make Puffs
32. Corn-Pone One quart Indian meal, one teaspoonful salt, two tablespoonfuls melted butter or shortening, cold water to make a soft dough. Bake in a thin cake, in a hot oven. 33. Graham Puf...
-How To Make Waffles
38. Waffles, 1 Three cups flour, one table-spoonful butter, two eggs, two cups milk, two teaspoonfuls baking powder, a little salt. Beat the eggs until light, add the milk, butter and salt. Stir in...
-How To Make Biscuits & Griddle Cake
40. Maryland Or Beaten Biscuit Rub one tablespoonful each of butter and lard into one quart of sifted flour, with one teaspoonful of salt; gradually add milk enough to make a stiff dough, mixing it...
-Chapter VI. Vegetables
Vegetables are very wholesome and nutritious and have many medicinal qualities. As a race, Americans eat far too much meat and too little vegetable food. The legumes (dried peas, beans, etc.) contain ...
-Time For Cooking Vegetables
Boiling Asparagus - 15 to 20 minutes. Beans (Lima) - ½ hour, slowly. Beans (string) - 2 hours. Beans (dried) - 4 to 6 hours, slowly. Beets (young) - 45 to 60 minutes. Beet's (old) - 3 to 4 hours. C...
-How To Cook Potatoes
1. Boiled Potatoes New potatoes may be boiled in their jackets, but old potatoes should always be pared thin. Put in enough boiling, malted water to cover them and boil fast until tender, or about ...
-How To Cook Carrots
16. Stewed Carrots Scrape young carrots, and cut in strips and boil in salted water one-half hour. Serve with drawn butter sauce or melted butter. 17. Carrots And Peas Scrape and cut up s...
-How To Cook Turnips
19. Mashed Turnips Select the large yellow turnips, as they are sweetest. Wash, pare and cut them into pieces. Boil them in salted boiling water until tender, two hours, pouring off the first water...
-How To Cook Parsnips
22. Boiled Parsnips If parsnips are young they require only to be scraped before boiling; old ones must be pared thin and cut into quarters. Put them into a stewpan of boiling salt and water. Boil ...
-How To Cook Beets
27. Beets Do not break the skins in washing or they will lose their color in cooking. Boil one hour in hot, slightly salt' water. Rub off the skins, split in half, dish, and pour on them a boiling ...
-How To Cook Onions
29. Boiled Onions Peel the onions (if the knife and hands are kept under cold water the odor left on the hands will not be so strong) and boil 45 minutes. Serve with drawn butter sauce. 30. ...
-How To Cook Cabbage
32. Boiled Cabbage Take off the outer leaves, cut out all the large ribs, cut in quarters and boil in salted water thirty minutes. Drain and serve. 33. Cream Cabbage Slice half a good siz...
-How To Cook Cauliflower
35. Cauliflower Cauliflower should be placed head down in well salted water for a while to remove insects; trim off outside leaves and boil in salted water for thirty or forty minutes. Serve with b...
-How To Cook Salsify
39. Stewed Salsify Scrape and cut each root in two and drop into water. Stew in boiling water, a little salt, until tender, about one-half hour; pour off the water, add enough milk to cover the roo...
-How To Cook Tomatoes
43. Stuffed Tomatoes Take large, firm tomatoes; cut a round place in top of each, scrape out all the soft parts; mix with stale bread crumbs, corn, onions, parsley, butter and salt; chop very fine,...
-How To Cook Corn
49. Boiled Corn Husk the corn, leaving the last shuck on. Cook in boiling water for fifteen minutes. 50. Baked Corn Cut the grains of one dozen ears of corn down the middle and scrape. Ad...
-How To Cook Beans
54. Boston Baked Beans Pick over one quart little white beans and soak over night in six quarts cold water. In the morning, drain and put on to cook in enough cold water to cover well, and add one-...
-How To Cook Squash
65. Summer Squash Pare, cut up and boil until tender, about twenty to thirty minutes. Mash with butter and salt. 66. Winter Squash Winter Squash will need longer cooking than summer squas...
-How To Cook Egg Plant
38. Fried Egg Plant Peel and cut the plant in slices less than one-half inch thick; immerse in salt and water over an hour, drain and dip each slice in beaten egg and bread crumbs, and fry brown. ...
-How To Cook Cucumbers, Artichoke And Mushrooms
70. Stewed Cucumbers Cut them into halves, then into quarters, then into eights; put them in a baking pan, cover with boiling water; add a teaspoonful of salt, and simmer gently for twenty minutes....
-How To Cook Rice
74. Boiled Rice (1) Put one cup of rice into three cups of cold, salted water, and set it on the stove, where it will gradually come to the boil. When it boils, set it in a hotter place, and for fi...
-How To Cook Macaroni
78. Macaroni With Cheese The genuine Italian macaroni is the nicest. Boil one-half pound (or half a package of the French macaroni) in plenty of salted boiling water for one hour. Drain, and put ha...
-Chapter VII. Soups
The old-fashioned idea that uncooked meat must form the basis of all soups is an exploded one. Many delicious vegetable soups may be made without any meat, and the bones, scraps and ragged ends of yes...
-How To Make Stock
1. Soup Stock (1) Cover the bones and ragged ends of a roast of beef, veal or lamb with cold water, and simmer very slowly four or five hours. Then add one onion, a little celery, one carrot scrape...
-How To Make Soups
4. Soup Maigre, A Vegetable Soup Melt two tablespoonfuls of butter in a pan and fry in it two small carrots, two onions, one turnip, washed, peeled and cut up. Boil the pods of two quarts green pea...
-How To Make Soups. Continued
12. Celery Soup (2) For two quarts soup take the bones, etc., two chickens or a turkey, one small onion, one pint celery and one cup sago. The celery must be washed and cut into pieces. Put the bon...
-Chapter VIII. Fish And Shellfish
In selecting fish, take care to see that it is solid and hard to the touch, with red gills and the eyes full, which are indications that it is fresh. In boiling fish, tie it in a clean cloth and pu...
-How To Cook Oysters
10. Philadelphia Oysters (Delicious) Drain fifteen oysters from their liquor and dry thoroughly; put in a frying pan with two tablespoonfuls of butter and brown; take out and pour into the pan the ...
-How To Cook Chowder
21. Clam Chowder (No. 1) Take one quarter pound of bacon, cut into small cubes, and brown in a skillet. Now put on the fire a pot that will hold four quarts; into this put two quarts of hot wate...
-Chapter IX. Meat
The value of meat as a food is a much disputed question, which every one must decide for himself. Too much meat is certainly not good; but if it is to be used at all, it is essential that it be cooked...
-How To Cook Beef
1. Roast Beef The best pieces for roasting are the sirloin rib and fillet. Rub the meat with salt, then dredge with flour; put a rack in the basting pan, set the roast on the rack and put in a hot ...
-How To Cook Lamb Or Mutton
10. Roast Lamb Or Mutton Proceed as for roast beef, allowing twelve minutes to the pound for mutton, not quite so long for lamb. Serve with brown gravy or mint sauce. Currant jelly is nice served w...
-How To Cook Veal
17. Roast Veal Salt a loin of veal, dredge with flour and put in a baking pan with a piece of suet; pour in a little water and roast, basting often. Allow one-half hour to each pound, in rather slo...
-How To Cook Sweetbreads
24. Broiled Sweetbreads However sweetbreads are cooked, soak them first in salt and water, and then plunge in boiling water to whiten them; wash and parboil a pair of sweetbreads for fifteen minute...
-How To Cook Pork
26. Roast Pork Make a plain stuffing and roast twenty minutes to the pound, basting often. Serve with apple sauce. 27. Baked Tenderloin Of Pork Split four or five large tenderloins and ma...
-Rechauffes
29. Beef Stew Cut the best of the meat left from yesterday's roast into dice, leaving rim, etc., for soup. Put in a stewpan with any gravy which may have been left, and enough water to cover, one s...
-Chapter X. Poultry And Game
'Poultry, to be at its best, should be drawn and picked as soon as it is killed, but not eaten for six or eight hours. If, however, they must be bought in. the city markets, get them as fresh as possi...
-How To Cook Turkey
1. Roast Turkey Wash the turkey inside and out, wipe and singe the pin feathers. Make a stuffing as follows: Crumb up one loaf of stale bread and (put the crusts in a bowl of water and wring out dr...
-How To Cook Chicken
6. Roast Chicken Same as turkey. 7. Fricasseed Chicken Cup up two chickens, wash and dry carefully; put in a pot with a pint water, salt, cover and let simmer slowly until tender, or abou...
-How To Cook Game
16. Roast Duck Wash and dry carefully; to the ordinary turkey stuffing add one table-spoonful sage, one minced onion; proceed as in roasting turkey. It will take about one hour. Serve with currant ...
-Chapter XI. Meat And Fish Sauces. Meat Sauces
1. Tomato Sauce One-half can tomatoes, one tablespoonful flour, one slice onion; cook tomatoes and onion ten minutes and add the flour blended with one tablespoonful butter; when thick, add salt to...
-How To Make Fish Sauces
14. Drawn Butter No. 1 One and a half teaspoonfuls flour, two ounces butter, one small cup hot water; wet the flour to a paste with cold water, and stir in the hot water. When boiling add the butte...
-Chapter XII. Cheese, Eggs And Breakfast Dishes
Cheese is a very nutritious food, containing twice as much nitrogen as meat, and three times as much fat. However, it is difficult to digest, although rich cheese is easier of digestion than skim milk...
-How To Cook Eggs
1. Boiled Eggs The proper way to cook eggs, especially for invalids or persons of weak digestion, is to keep them in water at 1600 to 1700 F., rather than at 2120, or boiling, since the white, or a...
-Dishes With Cheese
14. Baked Cheese Omelet Two eggs, two cups milk, one small cup grated cheese, one small cup fine bread crumbs, salt to taste, one tablespoonful melted butter. Soak the crumbs in the milk, in which ...
-Breakfast Dishes
18. Fish Cakes (No. 1) Use twice as much potatoes as codfish. Shred the fish, removing all bones, etc., and pare the potatoes; put fish and potatoes in a pot, cover with water and boil until potato...
-Chapter XIII. Salads And Sandwiches
Salads should receive more attention than they ordinarily do. They are very wholesome, particularly the simpler ones of lettuce, cress, green vegetables, etc. Especially in hot weather, when the appet...
-How To Make Salads
1. Potato Salad (No. 1) One quart of potatoes boiled with skins on, one-half white onion, two tablespoonfuls of olive oil, pepper and salt, and a little parsley, one-half cup of weak vinegar. After...
-How To Make Salads. Continued
11. Vegetable Salad Cold cooked peas, potatoes, carrots, beets, string beans, asparagus, raw tomatoes and lettuce may be used for this salad, or one or more vegetables may be omitted. Cut the veget...
-Salad Dressings
1. Mayonnaise Dressing Mix together one teaspoonful each of powdered sugar, salt, dry mustard and the yolks of two eggs. Add drop by drop one pint olive oil, stirring constantly. Last, thin with tw...
-How To Make Sandwiches
1. Salad Sandwich Pound cold chicken and tongue to a paste in a mortar; add a little celery salt and mix with mayonnaise enough to make a good paste. Put a lettuce leaf on a thin slice of bread, sp...
-Chapter XIV. Fruits And Nuts
Fruit is best, of course, eaten raw, but. cooked fruit is better than no fruit at all. One way or the other, it should form a large part of our diet, since it is most healthful. If the fruit is fresh ...
-How To Cook Apples
This exceedingly wholesome fruit should be often used, raw preferably. Select perfect, bright-looking apples and arrange prettily with oranges or other fruit in season, and serve at beginning to any m...
-How To Cook Pears
5. Baked Pears Wash partially ripe pears, cut in halves and remove cores. Place in small jar, add a little boiling water and cover closely. Bake in a slow oven five or six hours. When done they sho...
-How To Cook Fruits
8. Stuffed Quinces Pare and core the fruit; place in deep dish with half a pint each of water and sugar; fill cavities with chopped almonds or English walnuts and raisins; cover and bake tender; se...
-How To Cook Nuts
22. Nut Loaf Put through the food chopper sufficient nut meats to measure one and one-half cupfuls; almonds, English walnuts, hazel and hickory nuts may be used in any proportions according to tast...
-Chapter XV. Desserts
A simple, dainty dessert makes a pleasant finish to a meal, and often furnishes just the necessary amount of sweet food. Children especially, crave sweets, and when allowed a dessert with their dinner...
-How To Make Apple Puddings
1. Apple Pudding Fill a buttered baking dish with sliced apples and pour over the top a batter made of one tablespoonful of butter, one-half cup of sugar, one egg, one-half cup of sweet milk, and o...
-How To Make Peach Puddings
11. Peach Brown Betty Same as apple brown betty, using stewed dried or cut-up raw peaches, instead of the apples. 12. Peach And Tapioca Pudding One small cupful tapioca, one can peaches, ...
-How To Make Puddings
16. Fruit Puff Pudding Mix well one pint flour, one and one-half teaspoonfuls baking powder and a little salt. Make into a soft batter with milk. Put into well greased cups a spoonful of batter, th...
-How To Make Puddings. Continued
24. Raisin Or Berry Puff Mix thoroughly (by several siftings) one pint of flour, one-half level teaspoonful of salt and two teaspoonfuls of baking powder; stir in one scant half pint of milk and on...
-How To Make Indian Puddings
34. Delicate Indian Pudding Boil one quart of milk in double boiler; sprinkle in two heaping tablespoonfuls of Indian meal, stirring the while, and cook twelve minutes, stirring often. Beat togethe...
-How To Make Puddings With Bread Or Prunes
40. Bread Pudding One pint of fine bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs beaten, grated rind of one lemon, butter the size of an egg. Bake until done. Whip the w...
-How To Make Custards, Blanc-Manges, Etc
47. Baked Custard Beat five eggs, five tablespoonfuls sugar, one quart milk, one-half teaspoonful vanilla, and bake in a moderate oven until firm. If desired, pour the custard into cups, set in a p...
-How To Make Custards, Blanc-Manges, Etc. Continued
53. Rutter Grutza (Very Nice) Stir three tablespoonfuls farina into one quart boiling water and cook one-half hour; add sugar to taste and color with the juice of raspberries. Boil about ten minute...
-How To Make Jelly
64. Orange Jelly Dissolve one-half box of gelatine in one-half cup of cold water; cut one half dozen oranges in halves, remove the fruit carefully and lay the skins in cold water. Add to the pulp o...
-How To Make Pudding Sauces
1. Creamy Sauce Beat one-half cup of butter to a cream and add gradually one cup powdered sugar, beating the while. When light and creamy stir in one cup milk or cream, a little at a time. Beat smo...
-How To Make Ices, Ice Creams And Frozen Puddings
1. Lemon Ice Squeeze six lemons and one orange and grate one rind. Strain through a bag, mix in one pint sugar and one pint water and stir until dissolved, and freeze. 2. Orange Ice Use s...
-How To Make Pies
Pies are fortunately less used for desserts than formerly. Although it is possible to make a comparatively harmless crust by avoiding much animal fat and taking care in mixing, etc., pies as a rule ar...
-How To Make Pies. Continued
10. Peach Pie (Good) Line a dish with crust and lay in peeled and sliced peaches. If peaches are very ripe, little sugar need be used. If sour, add sugar to sweeten. Moisten with a very little wate...
-Chapter XVI. Cakes
Rich cake is not very digestible or wholesome, but plain, simple cake, in small quantities, may be used occasionally. The practice, however, of having cakes, crullers, etc., on the table at least once...
-How To Make Cake
1. Plain Cake (Simple And Good) One cup sugar, one-third cup butter, one-half cup milk or water, two eggs, one teaspoonfiil baking powder, one and one-half cups flour, vanilla to taste. 2. R...
-How To Make Fruit Cakes
14. Farmer's Fruit Cake (Good) One cup molasses, one and a half cups sugar, one cup raisins, seeded, one cup currants carefully washed, one cup butter or butter and lard mixed, one teaspoonful salt...
-How To Make Chocolate Cake
24. Chocolate Cake Make layers of Plain Cake and fill with the following:. Five tablespoonfuls of Baker's Chocolate grated fine, enough cream or milk to wet it, one cup of sugar, one egg, one tea...
-How To Make Cookies
33. Cookies Two cups sugar, one cup butter, three-fourths cup sweet milk, two eggs, five cups flour, two teaspoonfuls baking powder. Roll thin and bake quickly. 34. Soft Cookies One heapi...
-How To Make Snaps
36. Grandmother's Ginger Snaps (No. 1)(Good) One cup brown sugar, one cup molasses, three-quarters cup butter and lard (or cottolene) mixed, one teaspoonful soda dissolved in one-half cupful hot wa...
-How To Make Drop Cakes
39. Drop Cake One and one-half cups sugar, three-quarters cup butter, one-half cup milk, three eggs, one and one-half cups flour, one teaspoonful baking powder. Mix and bake in little round tins fo...
-How To Make Jumbles
41. Jumbles Half cup butter, three-quarters of a cup of sugar, one heaping cup flour, two eggs (the yolks only), extract of rose to taste. Beat the egg yolks, cream the butter and sugar; mix these,...
-How To Make Icings
1. Fondant A cup of sugar mixed with a quarter of a teaspoonful of cream of tartar for twelve minutes in half a cup of water. At he end of this time this syrup should be in such a condition that a ...
-Chapter XVII. Canning And Preserving
Use only porcelain or good granite ironware to cook the fruit in. Weigh ingredients carefully, and clean jars well with boiling water before using. Be careful that the covers are in tight, and use new...
-How To Can Fruits
Canned fruit is often preferred nowadays to preserved, as it is cheaper, more wholesome and easier to do up. Wash and pick over carefully all berries, cherries, etc. Peel and cut in half peaches an...
-How To Preserve Fruits
Preserved Strawberries As canned, allowing one-half pound sugar to one pound fruit. Yellow Tomato Preserves Seven pounds round yellow tomatoes peeled, seven pounds sugar, juice three lemo...
-How To Preserve Quinces And Citron
Pare and core the quinces, and cut into halves or quarters, as suits the size of your jars. Let them stand over night in enough cold water to cover them. In the morning put them in the kettle with the...
-How To Make Marmalades
Quince Marmalade Such quinces as are too knotty or defective to make good preserves may be pared and cored, cut into small pieces and put in the kettle with three-quarters of a pound of sugar to ea...
-How To Make Jams and Jellys
Raspberry Or Strawberry Jam Allow three-quarters pound sugar to one pound fruit. Wash fruit in the kettle, boil hard fifteen minutes, add sugar and boil fifteen minutes longer. Put into jelly glas...
-How To Make Pickles
Pickled Peaches Ten pounds of fruit, five and a half pounds sugar, one quart of vinegar; mace, cinnamon, cloves to taste. Prick each peach with a fork, heat in water enough to cover. Take them all ...
-Chapter XVIII. How To Make Beverages
1. Lemonade Squeeze six lemons, grate the juice of one, add juice of two oranges, twelve cups water, sugar to taste. If desired, add a few strawberries. 2. Lemon Syrup Grate the rind of s...
-Chapter XIX. Dishes For Convalescents
In preparing food for convalescent's, it should be borne in mind that they cannot, by reason of their forced inactivity and general weakness, digest as much, nor as hearty food as the well. Solicitous...
-How To Make Dishes For Convalescents
1. Rice Water Simmer two tablespoonfuls rice in one quart boiling water for two hours. Strain, add a pinch of salt, and use either hot or cold. 2. Boiled Rice For Weak Digestions Put one-...
-How To Make Dishes For Convalescents. Continued
17. Beef Tea To every pound of beef, cut fine (not chopped), add one pint cold water, and let stand two hours; then place over a slow fire, or place on the extreme back part of a range, where it ma...






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