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The New Cookery | by Lenna Frances Cooper



This combination of wholesomely prepared and palatable foreword foods constitutes in a sense a New Cookery. It is the hope of the author that this little volume may be of service to many who may need a guide in the cookery which has for its object, efficiency of body and mind. The author wishes to express her indebtedness to Dr. and Mrs. J. H. Kellogg who first inspired her with a love for the study of foods and their scientific preparation and who have since been constant sources of help and encouragement.

TitleThe New Cookery
AuthorLenna Frances Cooper
PublisherThe Good Health Publishing Co
Year1913
Copyright1913, Lenna F. Cooper
AmazonThe New Cookery

By Lenna Frances Cooper, Director of the Battle Creek Sanitarium School of Home Economics, Head Dietitian of the Battle Creek Sanitarium. The Arthur and Elizabeth SCHLESINCER LIBRARY on the History of Women in America.

To My Mother who not only gave her daughter her first instruction in Household Arts but by her constant love and devotion has been an Inspiration and an Ideal.

This Book is affectionately dedicated by the Author.

"No flocks that roam the valley free, To slaughter I condemn; Taught by that Power that pities me, I learn to pity them;

"But from the mountain's grassy side, A guiltless feast I bring; A scrip with herbs and fruits supplied, And water from the spring".

—Goldsmith.

-Foreword
**A good coo£ can vary the flavors of food as a composer varies his orchestral colors and harmonies, getting genuine artistic as nell as gastronomic pleasure therefrom—Henry T. Finch. OF THE m...
-Chapter I. The Art Op Preparing Foods
Cooking is the Art of Preparing Foods for the Nourishment of the Body by Means of Dressing or the Application of Heat. Many foods to which heat is not applied serve to nourish the body. Fresh fruit...
-How To Build A Fire
It is quite as important that the cook should understand the mechanism of her stove as that an engineer should understand his machine. Before undertaking to use the stove the covers should be removed,...
-Structure Of The Gas Flame
The gas flame consists of three distinct portions. The inner portion which is almost invisible consists of the un-burned gas which comes in a constant stream, due to the pressure of the gas system. Su...
-How To Light The Top Burner Of A Gas Range
Light the match. 'Turn the gas on full. Apply the match. If the gas burns yellow, turn it off at once. Turn on and allow the gas to flow a few seconds and relight. How To Light Oven Burners ...
-How To Regulate Heat Of The Oven
Turn the gas on full for five or six minutes, or until the oven reaches the desired temperature, then turn the burners partly off. Always allow at least ten minutes for regulating the temperature of t...
-How To Measure
Exact proportions or correct measuring is as essential to good cooking as to the work of the chemist. Indeed the cook is dealing with chemical combinations as truly as is the pharmacist or chemist. ...
-How To Combine Ingredients
Food materials are mixed by one of three methods; stirring, beating or folding. Stirring Stirring is accomplished by a rotary motion of the arm. Beating Beating is a rapid rotary movement ...
-Chapter II. Beverages
Abeverage is a flavored drink, the chief constituent of which is water. Since the body requires from four to five pints of water daily, a beverage is a wholesome article providing it contains no delet...
-How To Make Fruit Punch
2 cups strawberry juice. Juice of 5 oranges Juice of 5 lemons 1 can grated pineapple. 1 cup strong Kaffir tea. 2 cups sugar. 1 quart of water. 1 quart carbonated soda water. Make a s...
-How To Make Yogurt Buttermilk
Heat one pint of skimmed milk to boiling and continue boiling for 5 to 10 minutes. Cover with a clean towel and cool to 110 to 115 F. Dissolve two to three Yogurt tablets in a little of the ...
-Chapter III. Cereals
Cereals are seeds of certain of the grass family. They are very compact and are veritable storehouses of nourishment, having on an average about 85% nutritive value. On account of their compactness...
-Cereals. Part 2
Steamed Or Creamed Rice 1 cup rice 1 cup water. 1 1/2 cups milk 1/2 cup cream. 1 teaspoon salt. Wash the rice thoroughly and put to cook in the boiling water. Boil five minutes, then set i...
-Cereals. Part 3
Cream Of Wheat 6 cups boiling water. 1 1/2 teaspoons salt. 1 cup Cream of Wheat. Boil ten minutes, stirring constantly, and cook over boiling water one hour or more. Farina 1 qua...
-Chapter IV. How To Make Fermented Breads
Bread is a cereal product which has been used almost from time immemorial. The first form was undoubtedly a flat cake made from pounded grain mixed with water. Later came the shortened cake and sti...
-Chapter IV. How To Make Fermented Breads. Part 2
Graham Bread 2 1/2 cups milk and water (equal parts) 2 tablespoons malt honey or molasses. 1 1/2 cups sterilized bran. About 2 quarts whole wheat flour. 2 teaspoons salt. 1/2 yeast c...
-Chapter IV. How To Make Fermented Breads. Part 3
Milk Bread Scalded milk. 1/2 cake compressed yeast. 1/2 tablespoon sugar. 1 1/2 tablespoons butter 1/2 tablespoon salt 1 1/2 quarts sifted flour. Put into a pint measure the butter, sal...
-How To Make Buns
1 cup milk 3/8 cup sugar 1 egg. 1/4 teaspoon salt 1/4 yeast cake 1/4 cup warm water. 2 cups flour. Make a sponge. Beat thoroughly, and when light, add flour to make a soft dough, but one whic...
-How To Make German Potato Cake
Make a sponge of the following: 1/2 cup milk. 1/4 cup warm water. 1/2 cake compressed yeast 1 1/4 cups flour. Dissolve the yeast cake in the warm water. Scald the milk and cool to lukewarm...
-How To Make White Bread
2 cups potato water or milk 2 teaspoons sugar About 2 quarts flour. 2 teaspoons salt. 1/2 cake compressed yeast. 1/4 cup warm water. Dissolve the yeast in the warm water. To prepare the po...
-Chapter V. Unfermented Breads
Unfermented breads are made light by the process of aeration, that is the incorporation of air or gas into the mixture by means of kneading and beating; or by chemicals. The lightness of aerated br...
-Unfermented Breads. Part 2
Cream Crisps 1/2 cup graham flour 1/2 cup white flour. 2 teaspoons sugar 1/3 cup thin cream. 1/2 teaspoon salt. Sift the flour, salt, and sugar together in a bowl; pour the cream into the ...
-Unfermented Breads. Part 3
Boston Brown Bread 1 cup white flour 1 cup corn meal 1 cup graham flour 1 teaspoon salt. 1 3/4 cups sweet milk. 3/4 cup molasses. 1 teaspoon soda. 20 minims hydrochloric acid (CP). M...
-How To Make Wheat Puffs
Aerated Whole Wheat Puffs 1 egg. 1/2 cup thin cream 1 cup milk. 1 1/3 cups white flour 2/3 cup whole wheat flour 2 teaspoons salt. Beat the egg yolk until light and lemon colored; add the ...
-How To Make Biscuit
Beaten Biscuits 1 quart pastry flour 1/2 cup butter (scant) A little more than 1/2 cup water or milk. 1 teaspoon salt. Sift the flour and salt together and work in the butter. Moisten with...
-How To Make Gems
Graham Gems 1 cup graham flour 1 cup white flour 1/8 cup sugar 1 teaspoon salt. 1 tablespoon melted butter 1 cup milk 1 egg. 1 teaspoon soda. 80 minims hydrochloric acid (C. P). (This a...
-How To Make Muffins
Blueberry Muffins 1 cup fresh blueberries. 2 tablespoons butter 2 tablespoons sugar 1 egg. 3/4 cup milk 2 cups sifted flour 1/2 teaspoon salt 1 teaspoon soda. 80 minims hydrochloric acid (...
-Chapter VI. Sandwiches
Egg Sandwiches 6 hard boiled egg yolks. 1 tablespoon lemon juice. 2 tablespoons cream. 1/2 teaspoon salt. Bread. Butter. Mash the egg yolks and mix with the cream, lemon juice and...
-Chapter VII. Dairy Products
Pasteurized Milk The following articles are necessary for the pasteurization of milk: Pail or deep kettle, rack such as is placed under meats in cooking, or a perforated pie tin, dairy thermometer....
-Chapter VIII. Cream Soups
Soups are served chiefly as an appetizer, though they may be made to convey considerable nourishment. As an appetizer they appeal through the senses of taste and smell. It is therefore important that ...
-Cream Soups. Part 2
Cream Op Tomato Soup 1 can tomatoes 1/3 cup butter. 1/3 cup flour 3 teaspoons salt. 1 quart milk. Cover and stew the tomatoes slowly one-half hour to one hour; rub through a strainer. Make...
-Cream Soups. Part 3
Cream Op Asparagus Soup Drain the liquid from a 1 pint can of soup asparagus, wash by letting cold water run over it and put the stalks through a colander, making 1 cup of puree. Make a white sauce...
-Cream Soups. Part 4
Cream Of Chestnut Soup 2 cups mashed chestnuts 4 tablespoons butter. 4 tablespoons flour 6 cups milk. 1 1/2 teaspoons salt Prepare the chestnuts by immersing in boiling water and cooking for ...
-Cream Soups. Part 5
Tomato Bisque 1 quart can tomatoes. 1 pint water. 2 teaspoons salt. 1 1/2 tablespoons sugar. 1 cup. 3 2-inch sticks cinnamon 3 slices lemon 1 tablespoon butter 3 tablespoons flour. ...
-Cream Soups. Part 6
Cream Of Bean Soup 1 cup white beans 1 1/2 quarts water. 2 teaspoons salt. 1 1/2 tablespoons butter 1 1/2 tablespoons flour 2 cups milk. 1/2 teaspoon onion salt. Put the beans to soak o...
-Chapter IX. Plain Soups
Tomato Soup 1 can tomatoes 1 pint water 1 teaspoon salt 1 slice onion. 1 small bay leaf. 1 1/2 tablespoons butter 3 tablespoons flour. 2 teaspoons sugar. 2 teaspoons Savora. Cook the...
-Plain Soups. Part 2
Okra Soup 2 cups okra (canned) 2 cups water. 1 1/2 cups strained tomato. 2 teaspoons grated onion 2 tablespoons Savora or 4 tablespoons Japanese Soy. Rub the okra through a colander. He...
-Plain Soups. Part 3
Noodles 1 egg yolk. 1/4 cup flour salt. Beat the egg yolk and add flour to make a stiff dough. Roll very thin, fold one-half over the other side, and roll like a jelly roll. Cut in very thin ...
-How To Make Bean Soup
1 cup dry white beans. 1 quart water. 1 tablespoon butter. 1 1/2 teaspoons salt 1 tablespoon flour 1 teaspoon onion salt. Soak the beans in cold water over night, put to cook in soft water...
-How To Make Vegetable Soup
Vegetable Oyster Soup 1 quart diced vegetable oysters 1 quart water. 2 1/2 teaspoons salt 2 tablespoons butter 1 tablespoon flour. Cook the vegetable oysters in sufficient boiling water to co...
-How To Make Broth
Asparagus Broth 1 pint can soup asparagus 1/2 teaspoon salt. 1 pint water. 1 tablespoon butter. Put the asparagus through a colander, add the water and the seasonings and bring to the boil...
-Chapter X. Meat Substitutes And Entrees
In many homes, meat forms the chief part of the meal, hence housewives in planning a meatless dietary exclaim, What shall we serve in place of meat? The answer to this question involves a knowle...
-How To Make Fillets
Protose Fillet 1/2 cup chopped cabbage 1/2 Cup diced carrots 1/4 cup cut celery 1 tablespoon chopped parsley. 1/2 Cup diced turnips 1 teaspoon salt 1 pound protose 1 cup Brown Sauce 1 1/4 cups w...
-Normandy Or Mock Veal Loaf
1/2 pound protose. 1 tablespoon grated onion. 1 teaspoon salt. 6 whole wheat wafers. 1 tablespoon butter 1 teaspoon celery salt 1 egg. 1 cup hot cream or milk. Mix the protose, add t...
-How To Cook Protose
Roast Protose With Dressing Remove the contents of a can of Protose, cut it down through the center lengthwise and lay the two halves in a dripping pan with the flat side down. Prepare half of the ...
-How To Cook Nuttolene
Broiled Nuttolene Remove the end of a can of nuttolene so the contents will come out whole. Cut nuttolene into 1/2 inch slices the round way, then cut each slice into halves. Serve a spoonful of Br...
-How To Make Nut Sausage
1 cup pine nuts. 3 tablespoons gluten flour or browned flour. 1/3 cup zwieback crumbs or toasted bread crumbs. 1/4 pound protose. 2 tablespoons Japanese soy or 4 teaspoons Savora 1 tablesp...
-How To Make Nut Fillet
1/2 can Protose. 1/2 can Nuttolene. 1/2 cup chopped onion. Sauce made as follows: Sauce. 1/2 cup strained tomato 3 tablespoons liquid cereal coffee. 1 1/2 tablespoons butter l 1/4 cu...
-How To Make Nut Meat Loaf
1 pound protose. 1 pound nuttolene. 2 tablespoons lemon juice 1 tablespoon grated onion 1 teaspoon salt. 1 egg. 3/4 cup water 1/2 teaspoon salt 1/2 teaspoon sage 1/2 teaspoon celery salt. ...
-How To Make Nut Roast
Pine Nut Roast 3/4 cup pine nuts (Pignolias) 1 1/2 cups bread crumbs 1/2 teaspoon Savora 1 tablespoon hot water. 1 egg. 1/4 teaspoon salt. 1/2 teaspoon sage. 1/2 teaspoon summe...
-How To Bake Beans
Baked Beans 1 pint white beans 2 tablespoons brown sugar. 1 tablespoon malt honey or 3 pints boiling water molasses 2 teaspoons salt y Cup butter. Soak the beans over night in cold wa...
-Savory Roast Or Mock Turkey
2 cups lentil, bean, or peas puree 2 eggs. 1/2 cup granola or toasted bread crumbs 1/2 cup browned flour 2 teaspoons celery salt. 2 teaspoons sage. 1 cup strained tomato. 2 cups nut meal o...
-How To Make Fritters
Apple Fritters 1 egg. 1/2 cup flour 1 cup diced apples 4 tablespoons butter 1/2 cup milk. 1/4 cup powdered sugar 40 minims hydrochloric acid (C. P.) 1/2 teaspoon soda teaspoon salt. (This ...
-How To Cook Lentils
Baked Lentils 1 pint lentils. 2 quarts cold water. 1 teaspoon lemon juice. 2 small onions 4 whole cloves 1 1/2 teaspoons salt. 3 tablespoons butter. 1/2 tablespoon mint. 1 tablesp...
-Chapter XI. Macaroni And Italian Pastes
How To Cook Macaroni Wipe the macaroni with a dry cloth and break into one-inch lengths. To each cup of macaroni allow 8 cups of water and two teaspoons salt. Drop the macaroni into the boiling wat...
-Macaroni And Italian Pastes. Continued
Macaroni And Kidney Beans 1 cup macaroni 1 teaspoon salt 1 quart water. 1/2 pint cream tomato sauce 1 can or 1 pint cooked kidney beans. Break the macaroni into one-inch pieces. Put to cook i...
-Chapter XII. Eggs
The egg is chiefly protein, though the egg yolk contains considerable fat. The egg white is almost pure albumin diluted, of course, with water. The egg is valuable for its mineral salts, especially...
-Eggs. Continued
Eggs In Canapes With Celery Sauce Prepare the canape by cutting slices of bread one inch thick. Trim the edges so as to leave oblong pieces about two inches by two and a half inches thick. Make a d...
-Chapter XIII. Gravies And Sauces
Brown Sauce 1/4 cup flour 1/4 cup butter 1 1/2 cups water 1/2 teaspoon salt. 1/3 cup strong cereal coffee 1/2 cup strained tomatoes or 2 tablespoons condensed tomato. 2 teaspoons Savora. R...
-Gravies And Sauces. Continued
Tomato Sauce 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt. Heat the tomato. Rub the flour and butter together. Pour over this the hot but not boiling tomato, slowly stirring meanwhil...
-Chapter XIV. Vegetables
The class of foods known as vegetables vary very greatly both in composition and as to structure. Every part of a plant including root, tuber, bulb, stem, leaf, seed and fruit is represented in this g...
-How To Cook Potatoes
How To Boil Potatoes Wash and scrape the potatoes with a vegetable brush. Pare very thinly and place in a pan of cold water. Make all as nearly of the same size as possible. When all are pared, put...
-How To Cook Potatoes. Part 2
Potato Cakes With Gravy 1 pint of mashed potato. 2 tablespoons flour. 2 tablespoons butter 2 teaspoons Savora. 1 1/2 cups water. Form the seasoned, mashed potato into round cakes, place...
-How To Cook Potatoes. Part 3
Stuffed Potatoes 6 medium sized potatoes 1/3 to 1/2 cup milk or cream. 2 to 3 tablespoons butter 1 teaspoon salt. Select well shaped potatoes of about equal size. Bake until soft, then cut or...
-How To Cook Potatoes. Part 4
Potatoes And Celery Hash 2 cups sliced cold potatoes 1/2 teaspoon salt. 1/2 cup cut celery 1 tablespoon butter. Mix the potatoes with the rather finely cut celery. Add the salt and the melted...
-How To Make Corn
Creamed Corn 1 can corn. 1 tablespoon flour. 1 tablespoon butter 1/4 teaspoon salt. 1 cup milk. Heat the corn. Rub together the salt, butter and flour, add a little of the warm milk, th...
-How To Cook Cauliflower And Brussels Sprouts
Buttered Cauliflower Remove all the green leaves and place the cauliflower head downward in cold water to which has been added 1 tablespoon of salt to each quart of water. Let soak one-half hour or...
-How To Cook Cabbage
Stewed Cabbage Remove the outside leaves of the cabbage, cut into quarters and then chop, not too finely. Put to soak in cold water for a half hour or more, if possible. Toss into boiling salted wa...
-How To Cook Carrots
Creamed Carrots 3 cups diced, cooked carrots 1 cup White Sauce. To prepare the carrots select two large or three medium sized carrots, wash and scrape and drop at once into cold water to prevent...
-How To Cook Spinach And Swiss Chard
Boiled Spinach Pick over the spinach, carefully removing all wilted leaves. Cut off the roots and the coarse fibre of the leaves which require longer cooking than the remainder of the leaves, toss ...
-How To Make Turnips
Mashed Turnips Wash and pare the turnips deeply enough to remove the fibrous layer which lies about 1/8 to 1/4 inch beneath the skin. Slice or quarter and put to cook in boiling water. Cook uncover...
-How To Cook Parsnips
Mashed Parsnips Wash and scrape parsnips and toss immediately into cold water to prevent discoloration. Proceed as for Mashed Turnips. Creamed Parsnips 1 pint chopped parsnips. 2 table...
-How To Cook Beans
Dried Lima Beans Soak in cold water over night. Do not use warm water, as they may spoil. Cook in boiling water until tender. There should be little liquid remaining when finished Cooking. Season w...
-How To Cook Tomato
Breaded Tomato 1 quart can tomatoes 1 cup bread crumbs. 1 tablespoon butter. 2 teaspoons salt. 1/2 tablespoon sugar. Cook the tomatoes twenty to thirty minutes. Add the salt, sugar, but...
-How To Make Green Peas
Boiled Green Peas Secure as fresh from the garden as possible. Leave in pods until a short time before cooking. After removing from the pods, let stand in cold water a few moments. Skim off the imm...
-How To Cook Asparagus
Boiled Asparagus Untie the bunches of asparagus, cut off the tough portion of the stalk, remove the scales and wash very thoroughly. When thoroughly cleansed, retie with a white tape wide enough th...
-How To Cook Onions
Boiled Onions 1 quart onions. 2 tablespoons butter 2 tablespoons flour. 1 1/3 cups water in which the onions were boiled 1/2 teaspoon salt. Peel the onions under cold water and put to cook...
-How To Cook Egg Plant
Creamed Egg Plant 1 quart diced egg plant 2 tablespoons butter 1 pint water 2 tablespoons flour. 1 cup milk 1 teaspoon salt y^ teaspoon celery salt Peel the egg plant and cut into % inch cubes. ...
-How To Cook Vegetable Oysters
Buttered Vegetable Oysters Select rather large, firm salsify (vegetable oyster) and scrape. As soon as scraped, throw at once into cold water to which has been added a spoonful of flour. This forms...
-How To Cook Dasheen
Scalloped Dasheen Wash and scrub the dasheen, boil and slice. Butter a baking dish and put in a layer of sliced dasheen, sprinkle with salt and flour and dot with butter. Add another layer of dashe...
-How To Cook Beets
Buttered Beets Wash and cook the beets until tender, which will require from one to four hours according to the age of the beet. Drain and turn the beets into cold water. Remove the skins, slice th...
-How To Cook Cucumbers, Okra And Summer Squash
Okra And Tomatoes 1 quart okra. 6 large tomatoes or 1 pint can tomatoes. 1 tablespoon butter 1 teaspoon salt 1/2 small onion. Water. Wash and remove the stem ends of the okra pods, cut ...
-Chapter XV. Salads And Relishes
Salads are valuable because they introduce into the dietary a bit of fresh or raw material in an attractive form. Some raw food such as fruits and tender vegetables should form a part of each day's di...
-Salads And Relishes. Part 2
Grape Fruit And Celery Salad 1 cup celery, diced. 1 cup grape fruit, diced. Cooked Mayonnaise Dressing. Cut the grape fruit into halves and with a sharp knife cut a circle through the fles...
-Salads And Relishes. Part 3
Banana And Walnut Salad 3 bananas. 2 tablespoons chopped English walnuts. 2 tablespoons Cooked Mayonnaise Dressing 1 scant tablespoon cream. 1 teaspoon sugar Mix the Cooked Mayonnaise with...
-Salads And Relishes. Part 4
String Bean Salad Select young, tender beans; remove the ends and the strings; put to cook, without breaking, in boiling, salted water. Cook until tender, which may require from 1 to 3 hours. Drain...
-Salads And Relishes. Part 5
Tomato With Mayonnaise Dressing Wash the tomatoes, remove the stem end, and peel thinly from the stem end downward, not around, then cut down through the center almost to the other side, making fou...
-Salads And Relishes. Part 6
Summer Salad 1 cup diced cucumbers 1 cup cut celery 1 cup diced radishes cup grated onion. 1 cup Cooked Mayonnaise Dressing. 1 dozen medium sized lettuce leaves. Select as firm, fresh vege...
-Salads And Relishes. Part 7
Celery Relish 1 quart can tomatoes 1 quart celery (chopped very fine) 1 pint onions (chopped very fine) 2 tablespoons salt. 1/4 cup lemon juice Cook the tomatoes, celery and onions covered...
-Pineapple And Nut Salad
1 tablespoon sugar. 1 quart can Hawaiian sliced pineapple. 2 eggs. 4 tablespoons butter. 6 tablespoons lemon juice 2 tablespoons water 1/4 teaspoon salt 2 teaspoons sugar 1/2 cup chopped n...
-How To Make Potato Salad
1 quart diced cold potatoes. 2 hard cooked egg yolks. Cooked Mayonnaise Dressing. Grated onion or celery salt. Pare the potatoes and cook in boiling salted water until tender. Drain and al...
-How To Make Tomato Jelly
1 can tomatoes or 1 1/4 cups condensed tomato 3 bay leaves 1 medium sized onion. 1 teaspoon salt. 1/2 cup lemon juice. 1/3 box Vegetable Gelatine. I cup boiling water. 2 tablespoons sug...
-How To Make Beets And Peas In Aspic
3 red beets. 1 can French peas. 1 dozen ripe olives. 1/3 package Vegetable. Gelatine 1 cup boiling water. Juice 2 lemons. Wash and cook two beets in boiling water until tender. Peel ...
-How To Make Salad Dressings
Salad Dressings. French Salad Dressing 1 tablespoon lemon juice 3 tablespoons olive oil. 1/4 teaspoon salt. A few drops of onion juice. Dissolve the salt in the lemon juice, add the onion ...
-How To Make Mayonnaise Dressing
Cooked Mayonnaise Or Boiled Dressing 4 eggs. 3/4 cup lemon juice. 1/2 cup butter or olive oil 2 to 3 tablespoons water. 1 teaspoon salt Break the eggs into the inner portion of a double bo...
-Chapter XVI. Toasts
Snowflake Toast 1 pint milk 1/2 cup cream 1 teaspoon salt. 4 tablespoons flour 2 egg whites Toasted bread. Heat the milk to scalding in double boiler and moisten the flour with the cream a li...
-Toasts. Continued
Onions On Toast 1 dozen small Spanish onions 6 slices toast. 3 or 4 hard cooked eggs 1 pint White Sauce or Cream Sauce. Remove the skins of the onions under cold water; put to cook in boiling...
-Chapter XVII. Fruits And Fruit Desserts
Too much cannot be said in favor of the use of fruits. They should form a part of every day's dietary and if possible a part of every meal. Their nutriment consists chiefly of the natural fruit sug...
-Fruits And Fruit Desserts. Part 2
Fruit Cocktail 1/2 pound Tokay grapes 1 cup diced pineapple. 1 cup diced apples 1/2 cup pineapple juice. 1/3 Cup lemon juice. Wash the grapes, pick from the stem and remove the seeds. To r...
-Fruits And Fruit Desserts. Part 3
Baked Pears 8 medium sized pears. 1/2 cup brown sugar. Butter. Select firm and ripe pears, without blemish. Cut in nalves lengthwise. Remove the core and sprinkle with brown sugar, using a...
-Fruits And Fruit Desserts. Part 4
Brown Betty (Scalloped Apples) 3 cups chopped apples 2 cups bread crumbs 1/2 cup sugar 1/4 teaspoon cinnamon. 1/4 teaspoon nutmeg. Juice and rind of 1/2 lemon. 1/4 cup water. 2 tablespo...
-Fruits And Fruit Desserts. Part 5
Apricot Fluff 1 1/2 pounds dried apricots. 1 egg white. 3/4 cup whipping cream. Wash the apricots thoroughly and put to soak in cold water sufficient to cover and let stand for twelve hour...
-Fruits And Fruit Desserts. Part 6
Orange Bread Dessert Cut the crusts from a 3/4 inch slice of fruit or graham bread. Spread with butter and over each put small cubes of orange, amounting to about one-half an orange. On top of this...
-Fruits And Fruit Desserts. Part 7
Grape Sauce 1 pound Concord grapes. 1 cup water. 1/2 cup sugar. Pick the grapes from the stems. Add the sugar and the water and cook gently until tender. Quince Sauce 1 quart of ...
-Fruits And Fruit Desserts. Part 8
Orange Jelly 1 1/2 cups orange juice 1/2 cup lemon juice 1 1/4 cups sugar. 1/2 cup cold water 1/3 box (1/4 oz.) Vegetable Gelatine. 1 cup boiling water To the orange juice add the sugar, lemo...
-Chapter XVIII. Custards And Cold Desserts
General Directions For Custards Custards are of two kinds, namely: Stirred or so-called Boiled, and Set or Cup Custards, which are not stirred during the cooking. Soft or stirred custards are...
-Custards And Cold Desserts. Part 2
Bread Custard 4 slices bread 4 cups milk. 3 eggs. 1/2 cup sugar. Beat the eggs slightly, add the sugar and milk. Arrange the bread in the bottom of the pan. Strain the custard mixture and ...
-Custards And Cold Desserts. Part 3
Cornstarch Pudding 3 tablespoons cornstarch 2 tablespoons cold water 1 pint milk. 1 egg. 3 tablespoons sugar 1/2 teaspoon vanilla. Mix the cornstarch in cold water and pour into the hot mi...
-Custards And Cold Desserts. Part 4
Date Surprise 1 tablespoon butter 4 tablespoons cornstarch. 3 tablespoons sugar 1 cup chopped dates. 1 quart milk 1 teaspoon almond extract y2 teaspoon vanilla. Heat milk and sugar in a do...
-Custards And Cold Desserts. Part 5
Compote Of Fruit With Rice Prepare one-third of the Steamed Rice recipe. Prepare a fruit dressing of the following ingredients: 1/4 cup pineapple juice 1/4 cup boiling water. 1/2 cup sugar. ...
-Custards And Cold Desserts. Part 6
Filling For Cream Puffs 1/3 cup flour 2 cups hot milk 2 eggs. 7/8 cup sugar 1/8 teaspoon salt 1 teaspoon vanilla. 1 1/2 teaspoons butter. Moisten the flour with a little cold milk, and add...
-Chapter XIX. Frozen Desserts
General Rules For Freezing Scald and chill the can, cover and dasher of the freezer. Adjust the can carefully in the tub. Pour in the mixture, put in the dasher, cover, adjust the crank and pack wi...
-How To Make Sherbet
Cranberry Sherbet 1 egg white 4 cups sugar. 3 pints water Juice 1 lemon. 2 quarts cranberries After looking over the berries carefully, cover them with hot water and let cook until tender. St...
-How To Make Gelee
Strawberry Gelee 4 cups crushed strawberries or strawberry juice 2 1/2 to 3 cups sugar 1 cup lemon juice. 1 quart water. 2/3 box (1/2 oz.) Vegetable. Gelatine 4 egg whites. Crush the st...
-Chapter XX. Pastry And Pies
Because of the large amount of fat used in its preparation, pastry rightly deserves the reputation it has gained of being a rich and of ttimes indigestible dessert. The heavy under-done lower crust...
-Pastry And Pies. Part 2
Plain Pastry 1 1/4 CupS pastry flour teaspoon salt. 1/3 to 1/2 cup butter 1/4 cup ice water. Mix in the order given. All the materials must be as cool as possible. Sift the salt into the f...
-Pastry And Pies. Part 3
Sanitarium Mince Pie 4 cups chopped apples 2 cups minced protose. 1 cup raisins 1/2 cup molasses. 1/2 cup prune marmalade 6 cups apple juice 1/3 teaspoon cinnamon. 1/2 cup sugar 1/4 cup bu...
-Pastry And Pies. Part 4
Orange Pie 1 1/2 cups milk 1/2 cup sugar 1/2 cup flour Rind of one orange. Juice of 2 oranges (3/4 cup) 2 egg yolks 2 egg whites. 2 tablespoons pulverized sugar. Heat milk to scalding, res...
-Chapter XXI. Cakes
Cakes are of two kinds, viz., butter cakes and sponge cakes. The latter contain no shortening and may be made light by the incorporation of air through beating. Stiffly beaten egg white folded into...
-Chapter XXI. Cakes. Part 2
Lady Fingers 3 egg whites. 3/8 cup pulverized sugar 1/2 teaspoon cream of tartar. Yolks of 2 eggs 1/2 cup flour. 1/3 teaspoon lemon extract 1/8 teaspoon salt. Beat the egg white slightl...
-Chapter XXI. Cakes. Part 3
White Layer Cake 3 egg whites. 1 cup sugar 1/2 cup butter 1/2 cup milk. 2 cups flour. 1 teaspoon lemon or vanilla extract 80 minims hydrochloric acid (CP.) 1 teaspoon soda. (This amount...
-Chapter XXI. Cakes. Part 4
Mock Angel Food Cake 1 cup flour 1 cup sugar 1 cup milk. Whites two eggs. Pinch of salt 1 teaspoon flavoring 60 minims hydrochloric acid (CP). % teaspoons soda. (This amount of soda an...
-How To Make Sponge Cake
4 large or 5 small eggs. 1 cup sugar. 1 cup pastry flour. 1/8 teaspoon salt Grated rind of one half lemon. 1 tablespoon lemon juice. Sift the flour and the sugar four times. Separate th...
-How To Make Burnt Leather Cake
1/2 cup butter. 1 1/2 cups granulated sugar. 1 cup water. 2 egg yolks. 3 tablespoons caramel. 1 teaspoon vanilla 2 1/2 cups flour 3 egg whites 80 minims hydrochloric acid (CP). 1 tea...
-How To Make Apricot Shortcake
1 quart canned apricots. 1/3 cup butter 1 egg. 1/2 cup milk 1/2 cup sugar. 1 teaspoon salt. 2 cups flour. 1 teaspoon soda. 80 minims hydrochloric acid (C. P). (This amount of soda...
-How To Make Apple Sauce Cake
1 cup sugar. 1/2 cup butter. 1 cup raisins. 1 cup apple sauce. 1 1/2 teaspoons cinnamon. 1/4 teaspoon cloves. 1 teaspoon nutmeg. 2 cups flour. 40 minims hydrochloric acid (C. P...
-How To Make Fruit Drop Cakes
3/4 cup butter. 1 cup brown sugar. 3 eggs. 1 teaspoon cinnamon 1 teaspoon lemon extract 1/2 cup raisins, figs or dates meats 2 cups flour 1 teaspoon soda 80 minims hydrochloric acid (C. P). ...
-How To Make Jelly Roll
3 eggs. 1 cup sugar. 1/2 tablespoon milk. 1 tablespoon melted butter. 1/4 teaspoon salt 1 cup flour. 20 minims hydrochloric acid (CP). 1/4 teaspoon soda. (This amount of soda and ...
-Chapter XXII. Cake Fillings And Icings
Water Frosting 1 cup powdered sugar 1 tablespoon boiling water. 1 tablespoon lemon juice or milk. Stir the boiling water into The sugar and add the lemon juice. If too stiff add a little more...
-Chapter XXIII. Hot Puddings
Baked Indian Pudding Cup yellow cornmeal 1 quart milk 1/4 cup brown sugar. 1 egg. 1/2 teaspoon salt. 1/2 teaspoon cinnamon. Heat the milk to scalding, reserving one cup for moistening t...
-Hot Puddings. Continued
Cottage Pudding 1/4 cup butter 2/3 cup sugar 1 egg. 1 cup milk 2 1/4 cups flour 1 1/4 teaspoons soda. 100 minims hydrochloric acid (This amount of soda and hydrochloric acid is equivalent to ...
-Cabinet Pudding
1/2 cup sugar 3/8 cup butter 2 eggs. 3/4 cup seeded raisins (1/2 pound) 1/8 teaspoon mace. 1/4 Cup milk. 1/8 cup molasses. 1/4 cup boiled cider or dark fruit jelly 1 3/4 cups flour teaspoo...
-Granola Fruit Pudding
1 cup granola Yolks 2 eggs 1/4 cup sugar 1 3/4 cups milk 8 figs. 1/4 cup nut meal or finely chopped nuts 1 1/2 teaspoons orange extract. 1 cup chopped dates. 1 cup raisins. 1 cup currants....
-Steamed Fruit Pudding
3/4 pound seeded raisins. 1/2 pound currants. 1/2 pound butter. 1/2 pound candied citron. 2 eggs. 1 cup sugar. 1 teaspoon nutmeg. 1 teaspoon cinnamon 1/2 teaspoon salt 1 1/4 cups ...
-Chapter XXIV. Sauces For Puddings
Raspberry Sauce 1 1/2 cups raspberry juice. 2 tablespoons cornstarch. 1 1/2 tablespoons water. Heat the juice from canned berries and add the cornstarch moistened with the water, stirring ...
-Chapter XXV. Canning And Preserving
The keeping of fruit from one season to another has been for many centuries an important duty of the housewife. Within recent years, however, the housewife has been relieved from this duty somewhat by...
-Oven Method Of Caning Fruit
Pack the fruit as closely as possible in clean jars. Prepare a syrup and pour over the fruit, taking care to allow the syrup to come in contact with the fruit before touching the sides of the jar. Pil...
-How To Can Fruit
There are three methods of preserving fruit in sealed utensils. The success of each method is dependent upon the sterilization of both the fruit and the container. The method most commonly used is ...
-How To Can Fruit. Part 2
How To Can Peaches 8 quarts peaches. 3 quarts water. 1 quart sugar. Put the sugar and water together and stir over the fire until the sugar is dissolved. When the syrup boils, skim it. Dra...
-How To Can Fruit. Part 3
How To Can Cherries To each quart of pitted cherries (sour) allow one pound (2 cups) sugar and 1/2 pint of water. Make a syrup of the sugar and water and boil fifteen minutes. Add the cherries and ...
-How To Can Fruit. Part 4
Strawberry Preserves Use equal quantities by weight of berries and sugar. Make a syrup of sugar and one-half as much water. Boil moderately fifteen minutes. Add berries and cook about ten minutes o...
-How To Make Apple Jelly
Wash, stem and wipe the apples. Remove the stem and blossom end. Cut into quarters and put into the preserving kettle. Add cold water sufficient to come almost to the top of the apples or about 4 quar...
-How To Make Quince Jelly
Wash and pare the fruit, removing the blossom end first, cut into quarters and remove the cores. To each gallon of quartered fruit add one-half gallon of water. Place over the fire, allowing it to com...
-How To Can Vegetables
How To Can Tomatoes Slice firm, ripe tomatoes of a size to go through the mouth of the jar, dip into boiling water about five minutes, and remove the skin and place in jars. When the jars have been...
-Chapter XXVI. Invalid Dishes
Barley Water 1 tablespoon barley flour 1 pint boiling water. 2 tablespoons cold water 1 teaspoon salt. Rub the barley flour (which may be obtained at any pharmacy), salt and cold water to a p...
-Invalid Dishes. Continued
Lemon Egg Nog 2 egg whites. 1 tablespoon lemon juice. 1 tablespoon sugar. Beat the egg whites until stiff with a dover egg beater. Add the sugar and the lemon juice. Foamy Egg Nog ...
-Chapter XXVII. Balanced Menus
The following menus are suggestive bills of fare for the housewife who is desirous of supplying a wholesome and well balanced dietary. They are based upon the ordinary sized serving and are also plann...
-Balanced Menus. Continued
Luncheon Menus Asparagus Broth Creamed Hominy Apple, Cheese and Nut Salad Fig Tapioca—Whipped Cream. Cream of Potato Soup Creamed Corn au Gratin Tomato Salad. Caramel Cornstarch Pudding—Whipp...






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