This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
1/4 lb. figs 1/4 c. water | cook to a paste |
1/3 c. nuts juice 1/2 lemon
1 c. sugar 1/4 c. water 1/4 c. orange juice | boil to thread stage |
add 1/2 c. orange peel chopped
Bring to boiling point and cool s
1/2 tsp. vanilla
Remove crusts from very fresh loaf of sandwich bread. Remove long slice of bread, spread with butter and a mixture of celery, green and red pepper, and mayonnaise. Roll like jelly roll. Cut across in 1/2-inch slices.
Club toasted bread chicken tomato lettuce broiled bacon mayonnaise
Fairmont
Spread three oblongs of bread with butter on both sides, 2 slices on one side. Put together with mixture of green and red peppers, celery, and mayonnaise. Wrap in cheesecloth and press under a weight. Slice.
2 anchovies 2 pickles
1 piece parsley 2 tbsp. oil
Pound and add:
1 tsp. prepared mustard 2 tbsp. oil yolks 2 hard-boiled eggs whites 2 hard-boiled eggs
Checkers
Cut three thick slices each white and brown bread. Spread one white with butter and cream cheese and place brown on it. Spread this slice and place a white slice on it.
Repeat this process, starting with a brown slice.
Put each in cheesecloth under weights. Trim and cut each in 3 1/2-inch slices. Spread with butter and put together so that a white block alternates with a brown. Press again and slice thin.
Vegetable Salad with Mayonnaise Dressing
MATERIAL | Measure | Weight Grams | Protein Grams | Fat Grams | Carbohydrate Grams | Total Calories | $ Cost | Calcium (Calc. as CaO) Grams | Phosphorus (Calc. as P2O5) Grams | Iron Grams |
Peas.... | 2 tbsp. | 40. | 1.44 | .008 | 3.92 | 22 | .006 | .007 | .052 | .0003 |
Beans . | 2 tbsp. | 30-5 | .33 | .03 | I.I5 | 6 | .006 | .01 | .017 | .0002 |
Cauliflower | 1 tbsp. | 23.6 | .42 | .118 | 1.1 | 7 | .008 | .038 | .031 | |
Lettuce | 2 leaves | 31-7 | .38 | .095 | .91 | 6 | .009 | .015 | .028 | .0003 |
Mayonnaise . | 1 tbsp. | 14.4 | .51 | 4.41 | 100 | .0098 | .005 | .031 | .0003 | |
Total . . . | 6 tbsp. | 140.2 | 3-08 | 4.66 | 7.08 | 141 | .0392 | .075 | .159 | .0011 |
100-Calorie Portion . | 4 1/4 tbsp. | 98.9 | 2.17 | 3.28 | 4.99 | 100 | .0276 | .0052 | .O1l | .0007 |
 
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