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The Institute Cook Book | by Helen Cramp



Planned for a family of four, economical recipes designed to meet the needs of the modern housekeeper. Including chapters on entertaining fireless cookery, paper-bag cookery, chafing-dish cookery, casserole cookery, meat substitutes, with supplementary chapters on food economy and war-time recipes prepared in co-operation with the United States Food Administration.

TitleThe Institute Cook Book
AuthorHelen Cramp
PublisherInternational Institute, Department of Domestic Science
Year1913
Copyright1913, Helen Cramp
AmazonThe Institute Cook Book
The Institute Cook BookMission Dining Room

Mission Dining-Room

Suggestions for method of treatment as regards color scheme, furnishing and decoration.

By Helen Cramp, Ph.B., University of Chicago

Illustrated

-International Institute - Department of Domestic Science. Conditions Of Membership
International Institute - Department of Domestic Science Regularly enrolled members of the Department of Domestic Science of the International Institute are entitled: To receive free of charge a ...
-Preface
TO MANY persons a new cook book may seem an ill-advised and altogether unnecessary work; but when we consider the leaps and bounds by which domestic science has in the last few years progressed and th...
-The Fine Art Of Cookery
FROM the time fire was first brought to serve the needs of man, whether it was Prometheus or some less poetic mortal who accomplished that great feat, it is probable that more or less cooking has been...
-Food And Its Uses
In many ways the body is like a machine, with food as its source of motive energy. In the furnace fuel is burned quickly, in the body, slowly; but the final results are the same. The body differs from...
-Economy
And, in order that the food be pleasing, it is not necessary that it be expensive. The maxim that the best is always the cheapest does not apply to food. The larger part of the price of costlier foo...
-Cleanliness
One other thing - still more important than economy - that must be impressed upon every servant is the necessity of cleanliness. And care with regard to the food is not of itself sufficient: the kitch...
-Purposes Of Cooking
Cooking, of course, destroys many such germs, and that is one reason why cooked foods are better and more wholesome than uncooked. Cooking has other important purposes too; for it renders food more ca...
-Entertaining
A CERTAIN amount of entertaining is necessary, even if one goes to the extent of believing with Byron that society is only a polished horde, Formed of two mighty tribes, the bores and bored; and to t...
-The Dinner Party
The dinner takes first rank among entertainments and usually involves more or less formality. Invitations are sent out at least two weeks in advance of the entertainment and should be answered immedia...
-The Dinner Party. Part 2
Seating The Guests The servant watches the number of guests and when all have arrived announces dinner. Or, in case of a belated guest, he waits for a signal from the hostess. When dinner is announce...
-The Dinner Party. Part 3
Skeleton Menu For Full Course Dinner Shellfish - on ice with lemon - light oyster crackers. Clear Soup - in soup plates, half full - thick slices of bread or roll folded in the napkin. Hors d'ceuvre...
-The Informal Dinner
The informal dinner to which only a few guests are invited, is served almost like the formal dinner; but where there is only one waitress it is customary to do a good deal of the serving on the table....
-Afternoon Tea
The serving of afternoon tea with its dainty accompaniment of sandwiches or cake is coming into ever greater popularity, Whether at an entertainment to which cards for Afternoon tea at four o'clock ...
-How To Make Appetizers
IT is customary to serve at the beginning of a meal a dish which, while it may have little food value, whets the appetite and stimulates the flow of digestive juices. At the formal dinner this is ordi...
-How To Make Soups
SOUPS are wholesome and palatable and should form part of even the informal home dinner whenever possible. They are also excellent luncheon dishes It is a good plan to have some sort of vegetable or ...
-How To Make Soups. Part 2
Chicken Broth 1 chicken cup rice 1 quart cold water 1 cup water Salt and pepper Cut the chicken into small pieces and place it in a deep earthen dish; add the quart of water; cover it and set ov...
-How To Make Soups. Part 3
Cream Of Potato 2 medium-sized potatoes 1 bay leaf tablespoon chopped onion 1 sprig parsley 1 pint cream stock Pare the potatoes and let them soak in cold water for half an hour; then put them i...
-How To Make Soups. Part 4
Cream Of Spinach 1 quart spinach tablespoon chopped onion 1 pint cream stock Wash the spinach thoroughly; throw it into a dry kettle and place over the fire, stirring until the spinach is wilted....
-How To Make Soups. Part 5
Cheese Soup 3 cups milk 1 cup grated cheese 1 tablespoon flour Salt and paprika Heat the milk in a double boiler, reserving a little to mix with the flour; add this and cook thoroughly. When ready ...
-How To Make Soups. Part 6
Julienne Soup 1 quart stock 1 small carrot 1 small turnip 1 small potato 1 small onion 1 small tomato 1 quart boiling water 1 tablespoon barley Salt and pepper Cut the vegetables into small pie...
-How To Make Soups. Part 7
Pimiento Bisque cup rice 3 cups chicken stock 3 pimientoes teaspoon salt teaspoon tabasco sauce Yolk of 1 egg cup cream Wash the rice; cook with the stock until tender; press through a...
-How To Make Vegetable Soups
Vegetable Soup No. 1 1 ounces butter 1 small onion carrot stalk celery 1 cup beans or split peas 2 quarts water Pinch of mace 1 dozen allspice Salt and pepper Put the butter in a large kett...
-How To Make a Clam Chowder
peck of clams in shell 3 potatoes pound bacon 1 tablespoon chopped onion 1 quart hot milk 6 rolled crackers 1 tablespoon chopped parsley teaspoon salt saltspoon pepper Wash the elams ...
-How To Cook Fish
AS ordinarily used, the term fish includes, besides the fish proper, many other water animals, such as oysters, clams, lobsters, crawfish, crabs, shrimps, turtle and terrapin. In general fish contains...
-How To Cook Fish. Part 2
Boiled Fish Wipe the fish carefully and if fresh, sprinkle thoroughly with salt. Wrap it in a piece of cheesecloth to hold the fish together and to prevent the scum from clinging to the fish, and pla...
-How To Cook Fish. Part 3
Baked Shad Clean and split a three-pound shad, placing it skin side down in a baking pan. Sprinkle with salt and pepper; spread with butter and thin slices of bacon and bake twenty-five or thirty min...
-How To Cook Fish. Part 4
Codfish Balls 1 cup codfish 1 cups mashed potato Yolk of 1 egg 1 tablespoon soft butter Dash of pepper White of 1 egg Flour Wash the fish in cold water and pull in small pieces; mix with the po...
-How To Cook Clams
Clams Clams may be stewed, panned or cooked in other ways like oysters. They are also good made into fritters. Clam Fritters 3 eggs 1 cup flour cup milk 25 clams Beat the eggs; add the flour ...
-How To Cook Oysters
Fried Oysters Select large oysters; drain them and dry between soft towels. Dip each oyster in beaten egg until it is thoroughly coated; then roll in cracker dust or fine bread crumbs well seasoned w...
-How To Cook Meats
WHETHER or not meat is absolutely essential to the human body has never been adequately worked out, but animal flesh has been from earliest times the staple article of diet wherever it could be found....
-How To Cook Meats. Part 2
Roasting The chief point to remember in roasting is that the meat should be quickly browned in order that the crust thus formed may retain the juices. The oven should therefore be hot when the meat i...
-How To Cook Meats. Part 3
Proper Arrangement Of Table Leg of Mutton Shoulder of Mutton Shoulder of Mutton Carving Dry the meat; roll it in fine bread crumbs; then dip it in beaten egg diluted with water; roll it in brea...
-How To Cook Beef
Purchasing Beef Roasting - ribs, loin, rump and pin-bone. Second cut from thinnest side of ribs and sirloin are best pieces. Broiling - loin, rump, skirt. Tenderloin and sirloin the best. Boiling -...
-How To Cook Beef. Part 2
Planked Steak With Oysters Have an extra sirloin neatly trimmed; put it on the broiler; oroil five minutes on one side; turn and broil five minutes on the other side. Make the planking board very hot...
-How To Cook Beef. Part 3
Mock Rabbit 1 pound round steak pound sausage meat 3 slices moistened bread 1 egg 1 onion 1/4 pound salt pork Salt and pepper Chop or grind the meat. Chop the onion and cook it in the fat 'tri...
-How To Cook Beef. Part 4
Filipino Beef 1 pound round beef pound lean fresh pork 1 small onion 1 green pepper 1 teaspoon salt 1 cup stale bread crumbs 1 egg 2 cups stewed tomatoes 2 slices bacon 1 tablespoon butter ...
-How To Cook Beef. Part 5
Hamburg Steak Have lean raw beef finely chopped; season well with pepper and salt and a little chopped onion or onion juice. Mold into cakes and broil in a greased broiler or hot frying pan. When don...
-How To Cook Veal
Veal Loaf 3 pounds veal 1 pound salt pork 6 soda crackers 3 eggs teaspoon pepper teaspoon salt , Roll the crackers fine; mix them with the chopped meat and the other ingredients; shape into a...
-How To Cook a Calf
Baked Calf's Head Have the butcher split open the head, remove the eyes and chop off the nose. Lay the head in salted water for half an hour; change the water; wash and cleanse the head thoroughly. T...
-How To Cook Mutton
Purchasing Mutton Or Lamb Roasting - hind-quarter, leg, loin, breast. Broiling - chops from loin, or breast, steaks from leg. Boiling - leg. Stewing - chops from fore-quarter, the neck or leg. So...
-How To Cook Pork
Roast Pork Select leg, loin, spare-rib or shoulder. If the skin is left on, cut it with a sharp knife in lines running both ways. Add water and bake in a moderate oven, allowing from twenty to thirty...
-How To Cook Ham
Boiled Ham Let the ham soak in cold water over night; wash thoroughly, trim off the hard skin near the end of the bone; put in a kettle of cold water; heat to boiling point and cook slowly until tend...
-How To Cook Sweetbreads
Tripe Soak the tripe for several hours; scrape clean; put in salted water and simmer for three or four hours. Drain off the water and set the tripe aside until ready to use. To one cup of cream sauce...
-How To Cook Poultry And Game
POULTRY and game are, at least for those who live in the city, more expensive than the red meats, but they are fairly rich in nutritive value and wherever possible should be introduced into the menu -...
-How To Cook Poultry And Game. Continued
Roast Duck Draw the ducks; stuff, truss and roast the same as chicken. Serve with giblet sauce and currant jelly. If small, the ducks should be cooked in an hour. Roast Turkey Singe and clean the...
-How To Cook Chicken
Roast Chicken Stuff and truss the chicken; season with pepper and dredge with flour. Put in a dripping pan with a little salt pork if the chicken is not especially fat. When heated add hot water and ...
-How To Cook Rabbits
Rabbit The rabbit when bought should be fresh and the body free from unpleasant odor. If young, the paws and ears will be soft; if old, they will be stiff. Rabbit may be cooked in a variety of ways,...
-How To Cook Forcemeats
FORCEMEATS are useful for filling timbales and for garnishing other dishes. When intended for balls, the consistency should be tested by poaching a small quantity in boiling water. If too thin, more b...
-How To Make Stuffings
Stuffing For Baked Fish 1 cup broken bread 1 tablespoon minced onion 2 tablespoons butter 1 teaspoon chopped parsley teaspoon salt saltspoon pepper 1 egg Soak the bread and press out the wat...
-How To Make Sauces
THE preparation of a sauce is of as much importance as the preparation of a dish itself and is frequently the supreme test of the cook's skill. Some of the famous cooks of history, like Bechamel, the ...
-How To Make Sauces. Part 2
Curry Sauce 1 tablespoon chopped onion 1 tablespoon butter 1 tablespoon flour 1 teaspoon curry powder 1 cup boiling water teaspoon salt 1 tablespoon lemon juice Cook the onion in the butter unti...
-How To Make Sauces. Part 3
Horseradish Sauce cup milk 1 tablespoon butter 1 tablespoon cracker crumbs 1 tablespoon horseradish Salt to taste Heat the milk with the cracker crumbs in a double boiler; add the other ingredie...
-How To Cook Eggs
EGGS and the foods into which they enter are favorite articles of diet in the majority of households. They are an agreeable substitute for meat, and, judged by their composition and digestibility, are...
-How To Cook Eggs. Continued
Baked Eggs A La Martin 2 tablespoons butter 2 tablespoons flour 1 pint milk 1 level teaspoon salt 6 eggs cup grated cheese Red pepper Make cream sauce as for baked omelet; pour half of it into...
-How To Make Omelets
Plain Omelet 4 eggs Salt and pepper 4 tablespoons milk or water tablespoon butter Beat the eggs very light, yolks and whites separately; then fold the whites into the yolks. Add the seasoning and m...
-How To Prepare Meat Substitutes
IN the majority of households meat is still the central article of every meal; but there is an almost universal desire to decrease the amount of meat consumed, if not totally to eliminate it from the ...
-How To Prepare Meat Substitutes. Part 2
Dinners Without Meat Monday Black Bean Soup Baked Omelet Creamed Onions Baked Potatoes I.emon Meringue Coffee Tuesday Vegetable Soup Lentils a la Creole Mashed Potatoes Cauliflower Sal...
-How To Prepare Meat Substitutes. Part 3
Baked Lentils 1 pint lentils 1 pint water 3 ounces salt pork small onion teaspoon salt teaspoon pepper Pick and wash the lentils and soak them in cold water over night. In the morning put the...
-How To Prepare Meat Substitutes. Part 4
Cottage Cheese Set a gallon or more of thick sour milk in warm water, or in a warm place until it reaches a temperature of 180 F. Let stand at this temperature for an hour or more, until the cur...
-How To Prepare Meat Substitutes. Part 5
Cheese Souffle 2 tablespoons butter 2 tablespoons flour cup scalded milk teaspoon salt Dash of red pepper cup grated cheese 3 eggs Melt the butter and mix thoroughly with the flour; then add...
-How To Prepare Meat Substitutes. Part 6
Nut Roast cup lentils cup shelled roasted peanuts cup toasted bread crumbs teaspoon salt saltspoon pepper Milk Soak the lentils over night; in the morning drain, cover with fresh water ...
-How To Cook Left-Overs
LEFT-OVERS are a problem to every housewife, and it is the wise cook who can either so merge them with other things that the identity is lost or make of them new dishes so palatable as to be desired r...
-How To Cook Left-Overs. Continued
Farmers' Cabbage 1 cup cold meat 1 cup cooked tomatoes 1 cup cooked cabbage 1 cup bread crumbs Salt and pepper Chop the meat into small pieces; likewise the cabbage. Put a layer of meat in the bot...
-How To Cook Vegetables
VEGETABLES are prepared for the table in several ways, but the most common method of cooking them is in boiling water or in the related method of steaming. On the whole, it may be said that the simple...
-How To Cook Vegetables. Part 2
Boiled Lettuce Lettuce that has grown too old for salad may still be cooked, forming a very palatable dish. Wash four or five heads of lettuce, removing the thick bitter stalks and retaining only the...
-How To Cook Vegetables. Part 3
Globe Artichokes Remove all the hard outer leaves; cut off the stems close to the leaves, also the top of the bud. Drop the artichokes in boiling water and cook until tender, from thirty to fifty min...
-How To Cook Vegetables. Part 4
Asparagus Cut off the woody part of the asparagus and scrape the lower ends of the stalks, or cut off all but the very tender part, saving the pieces for cream of asparagus soup. Wash the stalks and ...
-How To Cook Cabbage
Cabbage Divide a small head of cabbage into four parts, cutting down through the stock; soak for one half hour in a pan of cold water to which has been added a tablespoon of salt; then remove from th...
-How To Cook Cauliflower
Cauliflower Remove all the large green leaves and the greater part of the stalk, and soak, head down, in a pan of cold water which contains to each quart of water a teaspoon of salt and a teaspoon of...
-How To Cook Peas and Beans
Green Peas Shell the peas and cover them generously with water; bring to a boil; then push aside until the water will just bubble gently. Keep the lid partly off. When the peas are tender add salt an...
-How To Cook Onions
Boiled Onions Peel the onions and cut off the roots; drop each into cold water as soon as it is peeled. When all are ready, drain and put in a saucepan well covered with boiling water, adding a teasp...
-How To Cook Tomatoes
Stewed Tomatoes Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire. Boil gently for twenty or thirty minutes and season, allowing for ...
-How To Cook Eggplant
Fried Eggplant Cut the eggplant in slices about a quarter of an inch thick; pare them; sprinkle with salt and pile one upon another, placing over them a plate with a weight on top. Let stand for an h...
-How To Cook Squash
Squash Summer and winter squash are prepared and boiled in the same way. Wash and pare the squash; cut it into small pieces; cook in boiling water for half an hour; mash fine and season with salt, pe...
-How To Cook Corn
Corn On The Cob Free the corn from husks and silk; have a kettle of water boiling hard; drop the corn into it and cook ten minutes (or longer if the corn is not young). If a very large number of ears...
-How To Cook Mushrooms
Stewed Mushrooms 1 pint mushrooms Salt and pepper 1 tablespoon butter Flour Wash the mushrooms; peel them and cut off the bottom of the stalks. Melt the butter; add the mushrooms, sprinkling them w...
-How To Cook Potatoes
Boiled Potatoes If the potatoes are to be boiled in their skins, cut a narrow band of skin from the center of the potato and small pieces from the ends. If the potatoes are to be peeled, use a very s...
-How To Cook Potatoes. Continued
New Potatoes In Cream Scrape and boil new potatoes until tender; cover with cream sauce to which a little chopped parsley has been added, and serve. Potato Croquettes 2 cups mashed potatoes 2 tab...
-How To Make Timbales
Rice Timbales Pack boiled rice into small buttered molds; let stand in hot water for fifteen minutes and serve as a garnish or as an entree with some sweet sauce. Swedish Timbales cup flour c...
-How To Make Croquettes
Chicken Croquettes 1 cups cold chicken 1 tablespoon butter tablespoon flour cup milk or stock Dash of nutmeg teaspoon onion juice teaspoon salt teaspoon pepper tablespoon lemon juice 1 ...
-How To Make Fritters
Fritter Batter 1 cup flour teaspoon salt teaspoon baking powder cup milk 1 tablespoon olive oil 2 eggs Mix the dry ingredients thoroughly; add the milk, then the oil, and last the beaten eggs...
-How To Make Entrees
NOWHERE, perhaps, does the art of the cook display itself more than in the preparation and serving of entree dishes. Such dishes are, on the whole, difficult of preparation and require at all times a ...
-How To Make Salads
SALADS are seldom difficult of preparation and the resourceful housewife will find ever-widening possibilities. The salad, too, may in one sense be regarded as an economic provision in the menu, for i...
-How To Make Salads. Part 2
Lobster Salad 1 boiled lobster Mayonnaise dressing 1 head lettuce Lobster coral Cut boiled lobster into one-inch pieces and keep on ice until ready to serve. Arrange fresh lettuce in a bowl; pour t...
-How To Make Salads. Part 3
Nasturtium Salad 1 head lettuce French dressing 1 tablespoon nasturtium seeds Nasturtium blossoms Wash the lettuce and place it in a bowl; scatter the seeds over the top; cover with French dressing...
-How To Make Salads. Part 4
Salmagundi Salad 3 boiled white potatoes cucumber V2 cup cooked peas 1 apple teaspoon celery salt 1 hard-boiled egg Mayonnaise dressing Slice the potatoes; chop the cucumber, apple and egg...
-How To Make Salads. Part 5
Peanut Salad 1 cup shelled peanuts 2 cups chopped celery Olive oil 1 dozen ripe olives Lettuce Soak the peanuts in olive oil; drain and mix with the celery and olives, pitted and minced. Serve on ...
-How To Make Mayonnaise
Mayonnaise Dressing Yolk of 1 egg 1 cup oil 2 teaspoons vinegar or lemon juice teaspoon salt Dash of red pepper teaspoon mustard Beat the egg in a cold dish with a silver or wooden fork. If t...
-How To Make Salad Dressings
Cream Dressing 1 cup cream 1 tablespoon vinegar 1 tablespoon sugar teaspoon salt Dash of red pepper Mix the sugar, vinegar, salt and pepper thoroughly together; then add the cream gradually. ...
-How To Make Puddings And Desserts
THE dessert is by no means an unimportant part of the meal; for, though frequently heavy and indigestible, it may be both dainty and wholesome. Custards and all milk desserts are to be recommended, es...
-How To Make Puddings And Desserts. Part 2
Chocolate Pudding 2 tablespoons cornstarch 2 tablespoons grated chocolate 1 pint milk 1/2 cup sugar Dissolve the cornstarch in a little cold milk or water and add it to the pint of milk which has j...
-How To Make Puddings And Desserts. Part 3
Rice Blanc Mange 6 tablespoons ground rice cup sugar 1 quart milk 1 teaspoon flavoring Soak the rice for twenty minutes; stir into the milk; boil and stir until it thickens, using a double ...
-How To Make Puddings And Desserts. Part 4
Caramel Custard 4 cups scalded milk 4 eggs cup sugar teaspoon salt 1 teaspoon vanilla Melt the sugar until it is light brown in color; add it to the milk. Beat the eggs; add the milk and sugar...
-How To Make Puddings And Desserts. Part 5
Bavarian Cream box or 2 tablespoons gelatine 1 pint milk Yolks of 7 eggs 5 tablespoons powdered sugar 1 cup milk 1 cup rich cream 1 teaspoon vanilla Dissolve the gelatine in the pint of milk and...
-How To Make Puddings And Desserts. Part 6
Chocolate Charlotte Whites of 5 eggs 1 cup sugar 2 ounces unsweetened chocolate cup water 1 teaspoon vanilla Boil the sugar, water and chocolate until a thin syrup is formed; remove from the fi...
-How To Make Puddings And Desserts. Part 7
Bread-And-Butter Pudding Bread and butter 3 eggs cup sugar teaspoon salt 1 quart milk 1 teaspoon flavoring Cut thin slices of bread; remove the crusts; butter both sides and line the bottom...
-How To Make Puddings And Desserts. Part 8
Queen Of Puddings 1 quart milk 1 pint bread crumbs 1 cup sugar 4 eggs Juice and rind of 1 lemon 1 teaspoon butter Marmalade or preserves Soak the bread crumbs in the milk for half an hour; add...
-How To Make Puddings And Desserts. Part 9
Suet Pudding No. 1 cup chopped suet cup seeded raisins 1 cups flour cup molasses cup milk teaspoon soda Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Pour...
-How To Make Puddings And Desserts. Part 10
Huckleberry Pudding 1 egg 1 cup sugar 1 heaping tablespoon butter 1 cup milk 1 cups flour 1 teaspoon baking powder 1 pint berries Beat the egg with the sugar and butter; add the milk and sift...
-How To Make Puddings And Desserts. Part 11
Walnut And Date Dainty 2 eggs 1 cup sugar Pinch of salt 1 tablespoon sifted flour 1 teaspoon baking powder 1 cup walnut meats 1 teaspoon lemon extract 1 cup chopped dates Marshmallows to deco...
-How To Make Frozen Desserts
FROZEN desserts are refreshing and wholesome and require less time in preparation than the ordinary pudding. Success, moreover, is assured if a few very simple directions are followed. The essentials ...
-How To Make Sherbet
Grape Sherbet 1 pint grape juice 1 cup sugar 1 quart cold milk Dissolve the sugar in rich grape juice; add the milk; mix thoroughly and freeze. Lemon Sherbet 1 quart milk l cup sugar Juice of...
-How To Make Frappes
Ginger Frappe cup molasses 1 tablespoon lemon juice 1 quart water teaspoon powdered ginger Dissolve the molasses in the water; add the lemon juice and ginger and freeze to a soft mush. Choco...
-How To Make Parfait
Cafe Parfait cup coffee 1/2 cup sugar 1 cup cold water Yolks of 2 eggs 1 pint thick cream Steep the coffee in the water and simmer until reduced to one half the amount; strain it over the yolks ...
-How To Make Mousse
Mousse 1 pint sugar Whites of 6 eggs 1 pint water Flavoring Boil the sugar and water together for about five minutes or until it threads; then drop slowly on the beaten whites of the eggs and conti...
-How To Make Ice Creams
Vanilla Ice Cream No. 1 1 cups milk cup sugar 1 tablespoon flour 1 egg 1 pint cream 2 teaspoons vanilla Bring the milk to a boil. Beat the egg; add the flour and half the sugar; stir into th...
-How To Make Sweet Sauces
SWEET SAUCES are useful for puddings, frozen desserts and entrees, and can frequently be used over stale cake to form a simple, economical and pleasing dessert. Creamy Sauce cup butter 1 egg 2 ...
-How To Make Sweet Sauces. Continued
Foamy Sauce Whites of 2 eggs 1 cup scalded milk 1 cup sugar Juice of 1 lemon Beat the whites of the eggs until foamy but not stiff; add the sugar, then the hot milk and lemon juice. Serve hot. R...
-How To Bake Bread
Bread-Making BREAD holds an important place in the diet of every normal person, and as home-made bread is infinitely more palatable and more nutritious than baker's bread it is worth while to spend s...
-How To Bake Bread. Part 2
White Bread (Quick Method) 1 cake compressed yeast 1 quart lukewarm water 2 level tablespoons sugar 2 tablespoons melted lard 3 quarts sifted flour 1 level tablespoon salt Dissolve the yeast a...
-How To Bake Bread. Part 3
White Bread In Bread-Mixer 1 quart boiled water or milk 1 tablespoon lard 1 tablespoon sugar tablespoon salt 1 cake compressed yeast 3 quarts flour Put salt, sugar and lard in the bread-mixer; ...
-How To Bake Bread. Part 4
Oatmeal Bread 2 cups boiling water 2 cups rolled oats 1 cake compressed yeast cup brown sugar cup lukewarm water 4 cups sifted flour 1 teaspoon salt Pour two cups of boiling water over the o...
-How To Bake Bread. Part 5
Gluten Bread 1 cake compressed yeast 1 tablespoon sugar 1 cup milk, scalded and cooled 1 cup lukewarm water 1 level tablespoon lard or butter 3 cups gluten flour 1 teaspoon salt Dissolve the y...
-How To Bake Bread. Part 6
Boston Brown Bread No. 1 2 cups rye meal 1 cup corn meal 1 teaspoon salt 1/3 cup molasses 1 teaspoon soda 2 cups sour milk Dissolve the soda in the milk. Mix and sift the dry ingredients; add the...
-How To Bake Hot Cakes
Cinnamon Cake 1 cake compressed yeast cup milk, scalded and cooled 1 tablespoon sugar 2 cups sifted flour cup light brown sugar 2 level tablespoons butter 1 egg teaspoon salt Dissolve the ...
-How To Bake Hot Cakes. Part 2
Apple Cake (Apfel Kuchen) 1 cakes compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar V* cup butter cup sugar 2 eggs 3 cups sifted flour teaspoon salt 5 apples Dissolve th...
-How To Bake Hot Cakes. Part 3
Moravian Cake 1 pint bread dough 1 cups sugar 1/2 cup butter 3 eggs Sugar and cinnamon Beat the butter into the bread dough; add the sugar and eggs and beat thoroughly. Pour into buttered pans; l...
-How To Make Rusks
Bread Rusk 1 pint bread dough Butter size of egg cup sugar Grated nutmeg Spread the bread dough open; work the other ingredients into it; roll out; cut in cubes; put them in buttered pans and set...
-How To Bake Buns
Cinnamon Bun 2 tablespoons butter 4 tablespoons sugar 2 eggs 1 pint flour 2 teaspoons baking powder Milk to make soft dough Butter Sugar Cinnamon Currants Syrup molasses Beat the butter and ...
-How To Make Scones
Oven Scones 2 cakes compressed yeast 2 cups milk, scalded and cooled 1 tablespoon sugar 1 cup sugar 1/3 cup of lard or butter 1 cup raisins 1/2 cup citron 1 egg 6 cups sifted flour 1 level ...
-How To Bake Rolls
Tea Rolls 1 cake compressed yeast cup milk, scalded and cooled 1/2 cup lukewarm water 1 tablespoon sugar 3 cups sifted flour 2 tablespoons melted lard teaspoon salt Dissolve the yeast and s...
-How To Bake Muffins
Graham Muffins No. 1 1 cake compressed yeast 2 cups milk, scalded and cooled 4 tablespoons molasses 4 tablespoons melted lard 1 egg 1 cup sifted white flour 1 cups graham flour 1 teaspoon salt ...
-How To Bake Muffins. Continued
Wheat Muffins 1 cake compressed yeast 1 cup milk, scalded and cooled cup lukewarm water 2 level tablespoons sugar 2 eggs 2 tablespoons melted lard 2 cups sifted flour teaspoon salt Dissolv...
-How To Make Wafers
Perfect Cream Wafers 2 cups flour cup sugar 1 teaspoon baking powder Pinch of salt Cream Mix the dry ingredients thoroughly and moisten them with cream. Add just enough cream to make the dough s...
-How To Make Biscuits
Tea Biscuit 2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 1 tablespoon lard Milk or water to make soft dough Mix the dry ingredients in a bowl; rub in the lard with the tips of the fing...
-How To Make Griddle Cakes
Griddle Cakes All batter cakes are better baked on an ungreased griddle, as they rise and keep their shape, and do not follow the grease., You will be rid of the disagreeable smoke and the odor of bu...
-How To Make Buckwheat Cakes
Buckwheat Cakes No. 1 1 cake compressed yeast 2 cups lukewarm water 1 cup milk, scalded and cooled 2 level tablespoons brown sugar 2 cups buckwheat flour 1 cup sifted white flour 1 teaspoons sal...
-How To Make Nut Bread
Nut Bread No. 1 1 cake compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 3 cups sifted flour 2 level tablespoons lard 1/3 cup sugar White of 1 egg cup chopped walnuts 1/3 teas...
-How To Make Doughnuts
1 cake compressed yeast 1 cups milk, scalded and cooled 1 tablespoon sugar 4 cups sifted flour cup sugar 3 level tablespoons butter teaspoon mace 2 eggs teaspoon salt Dissolve the yea...
-How To Bake Cakes
CAKE baking, or rather the baking of good cakes, is an art perhaps, but not necessarily a difficult art. The essentials are to have good materials and to follow carefully the directions for mixing and...
-How To Bake Cakes. Part 2
Baking Powder 8 ounces bicarbonate of soda 6 ounces tartaric acid 1 package high-grade cornstarch Put all the ingredients together and sift them thoroughly five times. Keep closely covered in glass...
-How To Bake Cakes. Part 3
Gold Cake cup butter 1 cup sugar Yolks of 2 eggs 2 cups flour cup milk 1 teaspoons baking powder Little grated nutmeg Beat the butter and sugar to a cream; add the eggs, then the sifted flour...
-How To Bake Cakes. Part 4
Farmers' Fruit Cake 3 cups dried apples 2 cups molasses 1 cup butter 1 cup sugar 1 cup seeded raisins 1 cups milk 2 eggs 4 cups flour 3 teaspoons baking powder 3 teaspoons mixed spices Soa...
-How To Bake Cakes. Part 5
Cinnamon Sweet Cake 1 cup brown sugar 1 tablespoon butter 1 egg 2 cups flour 1 teaspoon cinnamon cup milk 1 teaspoons baking powder Beat the butter and sugar to a cream; add the egg and cinna...
-How To Bake Cakes. Part 6
Sponge Ginger Cake cup sour milk cup molasses cup butter 1 egg 1/2 tablespoon ginger 2 cups flour 3/4 teaspoon soda Beat together the molasses, butter, egg, milk and ginger; then stir in t...
-How To Bake Cakes. Part 7
Spanish Bun No. 1 3 ounces butter pound sugar 2 eggs 6 ounces flour cup cream 1 teaspoon baking powder cup currants Beat the butter and sugar to a cream; add the yolks of the eggs, then th...
-How To Bake Cakes. Part 8
Oat Cakes 1 cup granulated sugar 1 large tablespoon butter 2 eggs 1 tablespoon flour 2 cups rolled oats 1 teaspoon baking powder 1 teaspoon vanilla Cream the sugar and butter; add the eggs, b...
-How To Bake Cakes. Part 9
A-P's cup butter 2 eggs 1 cup sugar pound flour Beat the butter and sugar to a cream; add the eggs well beaten, then the flour. Drop by the half teaspoon on buttered tins and bake until the edg...
-How To Bake Cakes. Part 10
Cookies 1 cup sugar cup butter and lard legg Few gratings of nutmeg cup milk Flour to make dough 1 teaspoon baking powder Sugar and cinnamon Follow the directions for Jumbles; roll as thin...
-How To Make Sponge Cake
Sponge Cake No. 1 6 large eggs 11 ounces granulated sugar 3 ounces sifted flour 1/2 lemon Pinch of baking powder Pinch of salt Beat the yolks and the whites separately until very light. Into t...
-How To Make Macaroons
Macaroons pound shelled almonds 1 pound pulverized sugar 1 teaspoon vanilla Whites of 3 eggs Blanch the almonds and plunge them into cold water. Run them through a chopper or pound them as fine a...
-How To Make Cake Frosting
Plain Frosting 1 cup powdered or confectioners' sugar 2 tablespoons milk or water teaspoon vanilla Add only enough liquid to make a moderately thick paste; different grades of sugar may require d...
-How To Make Cake Filling
Chocolate Filling 5 tablespoons grated chocolate 1 egg 1 cup sugar 2 teaspoons milk teaspoon vanilla Melt the chocolate; add the sugar, egg and milk and cook for five minutes over boiling water....
-How To Make Pastry And Pies
THE American fondness for pie has become a byword, and rightly perhaps, considering the indigestibility of pastry, even at its best; yet every good cook prides herself upon the quality of her products...
-How To Make Pastry And Pies. Part 2
Baked Apple Dumplings Pare and core large tart apples. Make a short pie-crust; roll thin and cut into squares large enough to cover an apple. Place one apple in the center of each square; fill the ca...
-How To Make Pastry And Pies. Part 3
Custard Pie 2 eggs Pinch of salt 3 tablespoons sugar 1 cups milk Grated nutmeg or cinnamon Beat the eggs slightly; add the sugar, salt and milk. Line a pie plate with paste; strain in the mixture...
-How To Make Puff-Paste
Puff-Paste pound butter teaspoon salt pound flour to cup ice-water The secret of making good puff-paste is to have all the ingredients cold. Use a marble slab if possible and avoid making...
-How To Make Sandwiches And Savories
THE sandwich is coming into ever wider use, for school luncheons, picnics, simple luncheons at home, and light refreshments of all sorts. Like the salad, it is capable of almost infinite variety, and ...
-How To Make Sandwiches And Savories. Continued
Lettuce And Walnut Sandwiches Mix chopped walnuts with Mayonnaise dressing and spread on thin slices of bread; lay a leaf of lettuce over each; then another slice of thin, unbuffered bread. Lettuc...
-How To Make Cereals
CEREALS hold an important place in the diet, ranking first among vegetable foods. They are, moreover, easily prepared, are both palatable and digestible, and are easily preserved without deterioration...
-How To Make Fondant
Fondant 2 cups granulated sugar 1 cup water saltspoon cream of tartai Put the ingredients in a copper or granite saucepan; stir until the sugar is dissolved, but no longer. Boil until the mixture...
-How To Make Candy
CANDY may or may not be good for one, but every girl and woman likes to make it, and the home-made candies are usually more wholesome than those that are bought. Chocolate Creams Roll fondant in...
-How To Make Candy. Part 2
Pinoche 3 cups light brown sugar 1/2 cup butter 1 cup milk 1 cup nut meats 1 teaspoon vanilla Mix the sugar and milk over the fire; when hot add the butter; boil and stir until the mixture forms a...
-How To Make Candy. Part 3
Pop-Corn Balls Boil syrup molasses for twenty-five or thirty minutes; stir into it corn that has been carefully popped; pour out on buttered tins and with greased hands form into balls. Purled wheat...
-How To Cook Fruit
FROM those who advocate a diet of only fruit and nuts to those who take time to enjoy three square meals a day, people are coming more and more to realize the importance of fruit in the daily meal. In...
-How To Can And Preserve
FRESH fruit is usually more palatable and refreshing than cooked fruit, but it is on the whole less digestible and, of course, not always obtainable. The importance of canning and preserving is theref...
-How To Can And Preserve. Part 2
Canning In The Preserving Kettle Canning in the preserving kettle is less satisfactory; but is sometimes considered easier, especially for small fruits. Cook the fruit according to the directions and...
-How To Can And Preserve. Part 3
Canned Rhubarb Wash the rhubarb thoroughly in pure water; cut it into pieces and pack it in sterilized jars. Cover with cold water; let it stand ten minutes; pour off the water; fill again to overflo...
-How To Can And Preserve. Part 4
Canning Vegetables In canning vegetables the same precautions must be observed as in canning fruit and it is safer to use jars that have either glass or metal tops without porcelain lining. Corn shou...
-How To Can And Preserve. Part 5
Preserved Strawberries 1 pint strawberries 1 pint sugar cup water Unless strawberries are cooked in the sun they should be prepared only in small quantities, or they will be dark and unpalatable....
-How To Can And Preserve. Part 6
Orange Marmalade 1 dozen oranges dozen lemons Sugar and water Select fruit that is firm and not too ripe. Omit the lemons if preferred. With a sharp knife slice the fruit very thin, throwing-away...
-How To Can And Preserve. Part 7
Apple Butter 5 quarts apple pulp 10 quarts new sweet cider Brown sugar 1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon ground cinnamon The apples should be tart and the cider not m...
-How To Make Jelly
Jelly-Making To be successful in jelly-making it is necessary to understand a few of the simple underlying principles. The making of jelly is possible through the presence in the fruit of pectin, a c...
-How To Make Pickles
PICKLES, catsups and sour dishes of all sort whet the appetite and help to make meat dishes - especially cold meats - more palatable. Mixed Pickle 1 quart large cucumbers cut in cubes 1 quart smal...
-How To Make Coffee
Coffee 5 tablespoons ground coffee 4 cups boiling water 1 egg (or less) 1 cup cold water Use an aluminum or granite-ware pot and always make the coffee fresh, scalding the pot each time before using...
-How To Make Tea
Tea 2 teaspoons tea 4 cups boiling water Use an earthen or china teapot and have water freshly boiled. Scald out the teapot; put in the tea and pour on the boiling water. Let stand in a warm place f...
-How To Make Beverages
BEVERAGES may or may not be a necessary part of the ordinary meal; but to most people they are all but indispensable. Coffee and tea, it is true, even in moderate quantities often have bad effects upo...
-How To Make Gruels
Oatmeal Gruel No. 1 1 tablespoon oatmeal 1 pint milk or water 3 tablespoons water Pinch of salt Mix the oatmeal with the three tablespoons of water. Boil the pint of milk or water and into it pour ...
-Invalid Cookery
COOKING for an invalid is by no means a difficult task; but care is necessary in order that the product may be as appetizing and as digestible as possible. The serving, too, is important: only the dai...
-Invalid Cookery. Part 2
Panada 2 stale rolls Boiling water 1 tablespoon sugar Grated nutmeg Toast the rolls very brown, but do not scorch them; break into a bowl; sprinkle with sugar and a little grated nutmeg and pour ov...
-Invalid Cookery. Part 3
Whipped Apple Sauce 1 cup apple sauce White of 1 egg Grated nutmeg Beat the egg very stiff, alone and then with the apple sauce; add more sugar if necessary; serve in a sherbet glass, sprinkling a ...
-Fireless Cookery
THE fireless cooker is coming into general use in almost every household, and with good reason. Not only does it mean a tremendous saving of fuel and of energy on the part of the housewife, but it pro...
-How To Cook Cereals By Fireless Cooker
Cereals To cook cereals in the cooker to best advantage there should be a double-boiler receptacle. Fill the large outer pail with water and bring it to a boil. In the upper vessel put the required a...
-How To Cook Soups By Fireless Cooker
Soup The real value of soup is brought out in a fireless cooker. Meats and bones for soup cost but little and the real expense of the dish - the long cooking over a fire, is done away with. The found...
-How To Cook Soups By Fireless Cooker. Continued
Tomato Soup 1 can tomatoes 2 cups water 1 carrot 1 small onion 1 bay leaf 2 cloves 1 teaspoon salt Dash of red pepper 1 quart soup stock Add water to tomatoes. Dice carrot and slice onion; add...
-How To Cook Fish By Fireless Method
Fish Fish is a food that may be easily cooked over a blaze, but the tireless is serviceable, as fish does not become soft nor fall to pieces even by standing a considerable length of time in the cook...
-How To Cook Meats By Fireless Method
Meats The more expensive meats are not necessarily the most nutritious. If the housewife thoroughly understands the right way to prepare cheaper meats, and has a fireless cooker, it is possible to ha...
-How To Cook Meats By Fireless Method. Part 2
Beefsteak And Onions Select a thick steak and butter both sides; slice the onions thin and lay a layer of onions on top of the steak. Place it in the cooking vessel and use both radiators, the same a...
-How To Cook Meats By Fireless Method. Part 3
Irish Stew 1 pound mutton breast Salt and pepper 1 tablespoon butter 1 slice onion 1 cup green peas 1 cup potatoes 1 cups boiling water Rub the mutton breast with salt and pepper; cut up into sm...
-How To Cook Meats By Fireless Method. Part 4
Curry Of Veal 1 large onion 1 tablespoon butter 1 tablespoon curry powder 1 teaspoon salt 1 tablespoon flour 1 pint hot water 2 pounds lean veal Fry the onion in the butter. Mix curry powder, sa...
-Meat Recipes For The Home-Made Cooker
Any of the recipes for boiled meats or stew are, of course, suitable for use with the ordinary box cooker. Those calling for the use of radiators are not. Meats that must be browned can be prepared in...
-How To Cook Vegetables By Fireless Method
Vegetables Many vegetables are cooked best in a tireless cooker, because the food value and taste are developed. For those vegetables that are cooked or boiled in water, the usual recipes can be appl...
-How To Cook Vegetables By Fireless Method. Part 2
Boiled Cabbage Remove outside leaves; cut into quarters and cut out tough center. Put into kettle and cover with boiling salted water; allow to boil for ten minutes without cover. Cover and place in ...
-How To Cook Vegetables By Fireless Method. Part 3
Parsnips Wash and scrape the parsnips; cut in slices about one fourth of an inch thick; cover with boiling salted water and allow to boil for five minutes. Place in cooker for three hours. Drain and ...
-How To Cook Vegetables By Fireless Method. Part 4
Stuffed Peppers To prepare red and green sweet peppers for stuffing, cut off the top and with a knife cut out and remove the veins and seeds. The peppers may be filled with a variety of mixtures - ch...
-How To Bake Bread By Fireless Method
Bread And Biscuits In baking bread or biscuits the fireless cooker is a pronounced success, as it browns the crusts and bakes thoroughly without burning. The cooker is also an excellent place to set ...
-How To Bake Cakes By Fireless Method
Cake Any kind of cake can be baked in the fireless cooker; but different cakes require different heats, which can only be learned by experience. For instance: a batter with butter in it requires more...
-How To Dry Fruit By Fireless Method
Dried Fruits Dried fruits are especially satisfactory when prepared in the fireless cooker; for they can be cooked the long time that is necessary to their perfection, without danger of being broken ...
-How To Bake Puddings By Fireless Method
Bread Pudding 2 tablespoons butter Yolks of 4 eggs 5 tablespoons bread crumbs Pinch of salt Nutmeg if desired Whites of 4 eggs teaspoon baking powder Cream the butter; add the yolks of the egg...
-Paper-Bag Cookery
IT would be absurd to claim that cooking in paper bags is to take the place of cooking by all other methods; but it appeals to many housewives as an economical, labor-saving method of preparing a meal...
-Paper-Bag Cookery. Part 2
Panned Oysters Or Clams Put the oysters or clams into a buttered bag and cook for about fifteen minutes. Add butter and seasoning and serve. Breaded Oysters Wash the oysters; dip them in beaten e...
-Paper-Bag Cookery. Part 3
Beef Stew 2 pounds round beef 10 mushrooms 10 small onions Salt and pepper 1 cup. brown sauce 3 tablespoons currant jelly Cut the beef into two-inch cubes; put with the other ingredients into a w...
-Chafing-Dish Cookery
THE frying pan that got into society is too familiar to need an introduction, and where there are few servants it does occasionally make the serving of evening refreshments easier. At any rate the c...
-Chafing-Dish Cookery. Part 2
Mexican Rarebit tablespoon butter 1 pint can tomatoes 1 small onion 1 egg Salt and red pepper Cut the onion in small pieces and fry in the butter until brown. Then add the tomatoes and seasoning...
-Chafing-Dish Cookery. Part 3
Creamed Oysters And Celery 1 pint oysters 2 tablespoons butter 2 tablespoons flour Milk teaspoon salt saltspoon pepper saltspoon celery salt Squares of buttered toast cup chopped celery C...
-Chafing-Dish Cookery. Part 4
Crab A La Creme Prepare the same as Lobster a la Creme. Shrimp A La Creme Prepare the same as Lobster a la Creme. Clam And Egg Scramble 1 dozen clams 4 tablespoons clam juice 5 eggs 1 tables...
-Chafing-Dish Cookery. Part 5
Veal With Asparagus Tips 2 cups cooked veal 1 cup cooked asparagus tips 1 tablespoon butter Yolks of 2 hard-boiled eggs 1 cup milk Salt and pepper Rub the yolks and butter to a paste; heat with t...
-Casserole Cookery
THE importance of casserole cookery can scarcely be over-emphasized in this day of high cost of living. Some foods are necessarily better if cooked by a long slow process, and cheaper foods are render...
-Casserole Cookery. Continued
Casserole Roast 3 or 4 pounds beef Slice of salt pork carrot turnip onion A few peppercorns Stalk of celery chopped 2 cups water or stock For this roast select beef from the round or rump. R...
-Menus
The United States Department of Agriculture, in an interesting bulletin on The Functions and Uses of Food, analyzes a menu for a family of four adults for one day - the standard: man at moderate mus...
-What You Can Do To Help Win This War
OUR PROBLEM is to feed our Allies this winter by sending them as much food as we can of the most concentrated nutritive value in the least shipping space. These foods are wheat, beef, pork, dairy prod...
-Suggestions For Substitutions
Let Us Remember Let us remember that every flag that flies opposite the enemy's is by proxy the American flag, and that the armies fighting in our defense under these flags can not be maintained thro...
-Meal Planning
Study your meals. Plan them for at least three days in advance. This helps you to buy to better advantage, gives variety in material and preparation. Ask yourself the following questions about your m...
-Help In Planning Meals Choose Wisely Cook Carefully Serve Nicely
Following are sample menus illustrating the proper selection of food from the five principal classes: Protein Starches Sugars Fats Mineral and Cellulose BREAKFAST ...
-Bread Making
If you have good recipes for bread of any kind, make them conform to food conservation by omitting sugar and fat and by using at least one-fourth wheat substitute. The recipes below tell how to use or...
-Bread Making. Part 2
Rye Bread 1 cup liquid 1 teaspoon salt 2 cups rye flour 1/8 to cake yeast, softened in cup lukewarm water 2 cups white flour Note: The proportion of rye flour used may be increased to 3 cups...
-Bread Making. Part 3
Buckwheat Muffins (10-12 Muffins) 1 cup buckwheat 1 cup wheat flour 4 teaspoons baking powder teaspoon salt 1 cups mlk 1 egg 1 teaspoon melted fat 2 tablespoons molasses.. Sift together the...
-Soups
Scotch Soup With bread and dessert it is enough for lunch or supper 2 quarts water 1 cups rolled oats 5 potatoes cut in small pieces 2 onions, sliced 2 tablespoons flour 2 tablespoons fat Boil...
-Meat Saving
Meat saving is to be accomplished in various ways: 1. By doing without Pork, Beef, Mutton. 2. By using meat less frequently - In meatless days. 3. By serving smaller portions. 4. By using meat e...
-Meat Saving. Continued
Broiled Salt Mackerel Freshen the fish by soaking 10 to 12 hours with the skin side up. Change the water several times. Simmer until tender (15 to 20 minutes) in water to which 1 teaspoon of vinegar,...
-Sauces
Especial attention must be given to seasoning of dishes which have as their foundation beans, rice, or other foods having little flavor of their own. Use peppers, onions, garlic, leek, celery, catsup...
-Fat Saving
We use twice as much fat as some of our Allies. The amount used here should be not more than pound per person per week and 6 ounces for children under ten. Use butter as sparingly as possible on th...
-Sugar Saving
Because of the present shortage of sugar it is necessary for each person to reduce his consumption of sugar to pound per week. There are so many sweet foods that may be used in place of sugar that ...
-Puddings
Oatmeal Pudding Try one when you have a light dinner or supper Oatmeal Betty or Brown Pudding 2 cups cooked oatmeal 4 apples cut up small cup raisins cup sugar teaspoon cinnamon 2 cups cooked...
-War-Time Candies
Chocolate Dainties Put through the meat chopper cup each of dates, figs, and nut meats. Add 1 tablespoon orange juice, a little grated orange peel, and 1 square of melted unsweetened chocolate. Mol...
-Crystallized Fruits
Use your own preserves. Peach, pear, apple, quince or watermelon rind will do. Drain from the fruit all syrup possible. Cut any size desired, sprinkle with sugar, and dry in the warmer or a very slow ...
-Balanced Ration
The most important consideration in planning the daily menu is that there may be the right quantity of tissue-forming foods (protein) and sufficient fuel value. See tables on pages 482-4. Dietary stud...
-Factors Used In Calculating Meals
Man at hard muscular work requires 1.2 the food of a man at moderately active muscular work. Man with light muscular work and boy 15-16 years old require 0.9 the food of a man at moderately active mu...







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