The author of the present work, having been for several years employed as cook in many of the leading hotels and clubs of some of the largest cities of the Middle West and the Pacific Coast, as well as being for the past five years connected with the Loma Linda Sanitarium, is well prepared to speak of the subject here discussed.
His position as experimental cook and teacher of cooking in the Nurses' Training School has also shown the importance of getting out something that may serve as a guide to teachers in presenting this ...
To care for the body, by providing for it food that is relishable and strengthening, is one of the first duties of the householder. When men and women study how to supply the needs of the body intel...
Economy is not saving, but wisely spending.—Ruskin. When we have ascertained that a food is rich in nutritive constituents, and that it is of a nature to be easily digested in the stomach, we hav...
The manner of preparing our food has much to do with our usefulness in this life, and with the building of our characters. The health of the family may be safeguarded by a careful, well-ordered diet, ...
The pre-requisite to success in this work is similar to that in any other kind of work, viz., Plan, then work out your plan. Take the preparation of the first recipe given for whole wheat puffs, for...
Bread is the most important article of diet, and deserves more attention than it receives. Considering the convenien-cies which exist everywhere, and the widespread knowledge of breadmaking, it seems ...
Wholewheat Puffs While it has been quite customary in making this bread to allow one egg to each dozen puffs, with the addition of a little cream to the milk, it will be found that by using an aver...
The best cornmeal is that made from the Eastern corn, well matured, and not ground too fine. If otherwise, it has a tendency to be sticky when made into bread, and will not give good satisfaction. ...
The earliest forms of bread were unleavened breads. This term has been applied to hard breads, such as the pass-over cakes of the Israelites, and other breads in the form of thin cakes, sticks, et...
1 3/4 cups pastry flour, 3 tablespoons sugar, 1/2 teaspoon salt, 2 1/2 tablespoons oil, 1/3 cup water, cup ground sultana raisins or figs. Sift the flour and salt into mixing bowl; add the o...
Weight for weight, bread must be considered one of the most nutritious of foods. The fact that more than three-fifths of it consists of solid nutriment and less than two-fifths water, gives it a speci...
6 cups best bread flour, 1 pint water, 1/2 ounce compressed yeast, 1 tablespoon sugar, 1 tablespoon oil, 1 tablespoon salt. Sift the flour into a mixing bowl and make it hollow in the middle; disso...
5 cups of bread flour, If cups water, 1/2 ounce yeast, 1/3 cup sugar, 1/2 cup oil, 1 tablespoon salt, 2 cups sultana raisins, 2 eggs. The eggs may be omitted if desired. Sift the flour, salt, and s...
3 cups bread flour, 1 1/2 cups graham flour, If cups water, 1/2 ounce yeast, 1/4 cup oil, 2 teaspoons salt, 1/4 cup sugar. Sift the white flour, salt, and sugar, into a mixing bowl, dissolve the ye...
Soups are usually divided into two classes:— 1. Broths, or thin soups, to which may be added cooked grains or vegetables cut in various shapes and sizes for garniture, and to give variety and flavo...
In seeking to provide a balanced diet, a few suggestions may be helpful. In the first place, flesh foods contain a very high per cent of proteid matter, with no carbohydrates; thus, in a given quantit...
The most common representatives of this family which are used as foods are the various kinds of beans and peas, also lentils. Taking the world over, legumes are, next to cereals, the most valuable and...
Lentil And Rice Patties 1 1/2 cups boiled rice, 1 cup lentil puree, 1 egg, 1/4 cup cream, salt and sage to taste. Mix all the ingredients, and divide into portions about the size of a large egg....
Macaroni Au Gratin Break the macaroni into one inch lengths and drop into boiling salted water, and let cook until well done. Pour into a colander and let it drain well, after which put it into a g...
Brown Sauce No. 1 1/2 cup thick cream, 1 tablespoon onion, 4 tablespoons well browned flour, 1 1/2 cups potato water or bean broth, 2 tablespoons tomato, salt to taste. Cook the cream and onion ...
Vegetables may be divided into two great classes: — 1. The coarse or fibrous vegetables, comprising the roots, tubers, bulbs, stems, and leaves. 2. The finer vegetables, as tomatoes, squash, cor...
Stewed Tomato Pour boiling water over ripe tomatoes and let remain about thirty seconds, then drain, remove the skin and the stem with the hard green part adhering to it, and cut into quarters. Put...
Roasted Potatoes Choose medium sized potatoes; peel them and lay them in a baking pan, sprinkle with a little salt and dredge with flour; brush them over the top with an oiled brush, and pour on wa...
Select tender, well filled ears of corn, draw back the husks and remove the silk, wipe with a clean cloth; recover again with the husk and tie a string around the small end to keep the husks from open...
Salads, composed chiefly of green tender vegetables or fruits and nuts, and served with a dressing, are valuable as a means of supplying fat; they are also valuable for their acids and mineral salts, ...
Lemon Sauce 1/4 cup lemon juice, 1/3 cup pineapple juice, 2 teaspoons corn starch, 1/4 cup sugar. Braid the corn starch smooth in cold water, and when the juice and sugar comes to a boil, stir i...
The most wholesome desserts are those furnished us by nature which require no preparation, as fruits, either fresh dried or cooked, and nuts. Fruits and grains combined make nice desserts, and may be ...
Strawberry Dessert Take a toasted rice biscuit and lay it on a sauce dish, pour a large tablespoon or more of cream over it to soften it slightly, then drop a large spoonful of strawberry whip on t...
Orange Jelly 1 1/4 cups orange juice, 1/3 cup water, | cup sugar, 1/4 cup lemon juice, 1 cup vegetable jelly. Mix all the cold ingredients, add the vegetable jelly, mix well, pour into molds imm...
Prune Pie No. 2 Drain the cooked prunes well, rub them through a colander to remove the pits, leaving them as dry as possible, put into a granite pan and set in the oven to dry out partly, when the...
Toasts are especially nice for breakfast. They are a light food, yet appetizing and nourishing. Strawberry Toast Bring fresh strawberries to boiling point with enough sugar to sweeten, using...
While the greater part of this work has been devoted to the contriving of meals usual in the average household and under ordinary circumstances, yet we must know how to supply the needs of the weak or...
Fruit Egg Nogg One egg separately, one-third cup fruit juice. The amount of sugar needed will vary according to. It is a very common error to serve the sick with fresh made toast of bread which ...
Fruit ices when eaten at proper times may be used by most people, and in hot weather they are cooling and refreshing. The mixture of large quantities of milk and sugar, used in the manufacture of ice ...
The great secret of canning lies in complete sterilization. All fruits and vegetables, as well as the water we drink and the air we breathe, are teeming with minute forms of life called bacteria or mo...
The art of planning and combining is one of no small importance to the housewife or cook. The very best foods may be combined or served in such combinations as to bring distress to the digestive organ...
Preface
