A Friend in the Kitchen

About this eBook

Author

Colcord, Anna L. (Anna Letitia), 1864-1950

Title

A friend in the kitchen : or, What to cook and how to cook it

Credits

E-text prepared by Brian Wilson, Les Galloway, and the Online Distributed Proofreading Team ( www.pgdp.net) from page images generously made available by Internet Archive ( archive.org)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Vegetarian cooking

Category

Text

Project Gutenberg

eBook-No. 61451

Release Date

February 19, 2020

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.Untitled
3. 3.A FRIEND IN THE KITCHEN
4. 4.Untitled
5. 5.Untitled
6. 6.Preface
7. 7.IMPORTANCE OF GOOD COOKING
8. 8.Soups — BEAN SOUP — POTATO SOUP — GREEN PEA SOUP — SPLIT PEA SOUP — SPLIT PEA AND VERMICELLI SOUP — TOMATO SOUP — CREAM OF TOMATO SOUP — LENTIL SOUP — LENTIL AND TOMATO SOUP — TOMATO AND MACARONI SOUP — RICE SOUP — SAGO PEA SOUP — SAGO FRUIT SOUP (SUMMER) — VEGETABLE SOUP (SUMMER) — VEGETABLE SOUP (WINTER) — VEGETABLE SOUP STOCK — BARLEY SOUP — NOODLE SOUP — ASPARAGUS SOUP — FOUNDATION FOR CREAM OF VEGETABLE SOUPS — CROUTONS FOR SOUP — BROWNED FLOUR FOR SOUPS — SEASONING FOR SOUPS — HERBS FOR SOUPS
9. 9.Cereals — OATMEAL MUSH — ROLLED OATS — ROLLED OATS AND SAGO MUSH — GRAHAM MUSH — GRAHAM MUSH WITH DATES — BOILED RICE — CREAM OF WHEAT — CORN-MEAL MUSH, NO. 1 — CORN-MEAL MUSH, NO. 2 — CORN-MEAL SQUARES — BARLEY MUSH — BOILED WHEAT — GLUTEN MUSH — HOMINY — CRACKED WHEAT — GRANULATED WHEAT — CORN-MEAL CUTLETS — BROWNED RICE — BAKED MUSH
10. 10.Toasts — ZWIEBACK, OR DRY TOAST — MILK TOAST — TOAST WITH CREAM SAUCE — ASPARAGUS TOAST — BERRY TOAST — EGG TOAST — BANANA TOAST — FRUIT TOAST — CREAM TOAST — BUTTER TOAST — CRUSHED TOAST — TOMATO TOAST — BEAN PASTE
11. 11.BREADS — WHITE BREAD — MOTHER’S BREAD — GRAHAM BREAD, NO. 1 — GRAHAM BREAD, NO. 2 — GRAHAM FRUIT BREAD — WHOLE WHEAT BREAD — BOSTON BROWN BREAD — PARKER HOUSE ROLLS — CORN-MEAL BREAD — SALT-RISING BREAD — RAISED BISCUITS — GEMS General Directions — GRAHAM GEMS, NO. 1 — GRAHAM GEMS, NO. 2 — OATMEAL GEMS — CORN-MEAL GEMS — GRANULATED WHEAT GEMS — RICE CAKES — BREAKFAST ROLLS — STICKS — FRENCH ROLLS — TO GLAZE ROLLS — MARYLAND OR BEATEN BISCUIT — WHOLE WHEAT CRISPS — GRAHAM WAFERS — FRUIT BISCUIT — CRESCENTS — RUSKS — PLAIN BUNS — FRUIT BUNS — RICE WAFFLES — PUFFS — FRUIT LOAF, NO. 1 — FRUIT LOAF, NO. 2 — COFFEE CAKES — FLANNEL CAKES — CORN-MEAL BATTER CAKES — BUCKWHEAT PANCAKES — LENTIL FRITTERS — CORN FRITTERS — USES FOR STALE BREAD — POTATO YEAST — HOP YEAST
12. 12.Fruits — BAKED APPLES, NO. 1 — BAKED APPLES, NO. 2 — STEWED APPLES — BAKED SWEET APPLES — APPLE SCALLOP — BOILED APPLES — BAKED PEARS — STEWED PEARS — BAKED QUINCES — BAKED PEACHES, NO. 1 — BAKED PEACHES, NO. 2 — STEWED PEACHES — STEWED PRUNES — STEWED FRUITS — PINEAPPLE — FRUIT MOLD — BANANAS WITH WHIPPED CREAM — APPLE BUTTER — LEMON SIRUP — LEMON HONEY — PLUM MARMALADE — GRAPE MARMALADE — TO MAKE FRUIT JELLY — APPLE JELLY — CURRANT JELLY — QUINCE JELLY — CRANBERRY JELLY — HOW TO CAN FRUIT General Remarks — Selecting Cans — Process — Utensils for Canning Fruit — ANOTHER METHOD — CANNED BEANS AND PEAS — CANNED SWEET CORN — CANNED PEACHES — CANNED BERRIES — CANNED QUINCES — CANNED TOMATOES — GRAPE JUICE
13. 13.Vegetables — BOILED POTATOES (without skins) — BOILED POTATOES (with skins) — BAKED POTATOES — MASHED POTATOES — STEAMED SLICED POTATOES — WARMED-UP POTATOES — POTATO PUFF — LYONNAISE POTATOES — NEW POTATOES — POTATOES WITH CREAM — BAKED SWEET POTATOES — BOILED SWEET POTATOES — BROWNED SWEET POTATOES — ROASTED SWEET POTATOES — YAMS — STEWED TOMATOES — BAKED TOMATOES — TOMATOES AND MACARONI — SCALLOPED TOMATOES — BOILED BEANS — BOILED BEANS WITH RICE — BAKED BEANS — BAKED GREEN BEANS AND CORN — MASHED BEANS — STRING BEANS — SPLIT PEAS — GREEN PEAS — LENTILS — BAKED RICE — PLAIN BOILED RICE — SPAGHETTI WITH TOMATO SAUCE — STEWED CAULIFLOWER — CAULIFLOWER WITH TOMATO SAUCE — STEWED CABBAGE — BOILED CABBAGE — BOILED CELERY — STEWED ASPARAGUS — BOILED CARROTS — BOILED PARSNIPS — BAKED PARSNIPS — STEWED TURNIPS — SLICED CUCUMBERS — BOILED ONIONS — BAKED SQUASH — STEWED SQUASH — SUCCOTASH — BOILED SWEET CORN — STEWED SWEET CORN — BAKED BEETS — BOILED BEETS — BEET GREENS — SPINACH — CELERY
14. 14.Salads and Salad Dressings — TOMATO SALAD, NO. 1 — TOMATO SALAD, NO. 2 — CABBAGE SALAD, NO. 1 — CABBAGE SALAD, NO. 2 — CABBAGE AND TOMATO SALAD — LETTUCE SALAD, NO. 1 — LETTUCE SALAD, NO. 2 — POTATO SALAD — VEGETABLE SALAD — FRUIT SALAD — BANANA SALAD — NUT AND CELERY SALAD — FRENCH DRESSING — MAYONNAISE DRESSING
15. 15.Substitutes for Meats — VEGETABLE AND LENTIL STEW — VEGETABLE HASH — POTATO ROLLS — BREAD STEAK — FORCEMEAT FRITTERS — “PRAIRIE” FISH — BOILED MACARONI — PEANUT SAUSAGE — PEAS PUREE — STEWED SALSIFY, OR VEGETABLE OYSTERS — LENTIL RISSOLES
16. 16.Eggs — BOILED EGGS — POACHED EGGS — SCRAMBLED EGGS — STEAMED EGGS — SCALLOPED EGGS — BAKED EGGS — EGG SANDWICHES — EGGS AND TOMATO SAUCE — EGGS ON TOAST
17. 17.Omelets — PLAIN OMELET — FRUIT OMELET — BREAD OMELET — MACARONI OMELET
18. 18.Puddings — SAGO PUDDING — TAPIOCA PUDDING — RICE PUDDING — CORNSTARCH PUDDING — BREAD PUDDING, NO. 1 — BREAD PUDDING, NO. 2 — COLD PEACH PUDDING — PRUNE WHIP — FIG PUDDING — RICE LEMON PUDDING — RICE APPLE PUDDING — CRACKER PUDDING — ALMOND RICE PUDDING — CORNSTARCH BLANC-MANGE — APPLE BATTER PUDDING — APPLE TRIFLE — APPLES WITH TAPIOCA — FRUIT TAPIOCA — PEACHES AND RICE — RICE WITH RAISINS — RICE WITH FIGS — APPLE RICE — APPLES WITH RAISINS — COCOANUT PUDDING — CHERRY PUDDING — MINUTE PUDDING — ARROWROOT BLANC-MANGE — RICE SNOW WITH JELLY
19. 19.Custards & Creams — CREAM MOLD — BOILED CUSTARD — FLOATING ISLAND — APPLE FLOAT — BANANA CUSTARD — ORANGE CUSTARD — PINEAPPLE CUSTARD — TAPIOCA CREAM — RICE CUSTARD
20. 20.SAUCES — SAUCES FOR VEGETABLES — TOMATO SAUCE — CREAM SAUCE — LENTIL SAUCE — BROWN SAUCE, NO. 1 — BROWN SAUCE, NO. 2 — PARSLEY SAUCE — EGG AND MILK SAUCE — BREAD SAUCE — MINT SAUCE — SAUCES FOR DESSERTS — ARROWROOT SAUCE — BOILED CUSTARD SAUCE — CHOCOLATE SAUCE — ORANGE SAUCE — LEMON SAUCE — FRUIT SAUCE — STRAWBERRY SAUCE — WHIPPED CREAM
21. 21.PIES — PLAIN PIE CRUST — CREAM PIE CRUST — APPLE PIE — PEACH PIE — GOOSEBERRY PIE — RHUBARB PIE — RASPBERRY PIE — BLACKBERRY PIE — CHERRY PIE — DRIED CURRANT PIE — PRUNE PIE — LEMON PIE — DRIED APPLE PIE — DRIED PEACH PIE — RAISIN PIE — CREAM PIE — CUSTARD PIE — PUMPKIN PIE — PIE WITH UPPER CRUST ONLY — TARTS — VEGETABLE PIE — SAVORY PIE — MERINGUE FOR PIES
22. 22.CAKES — SPONGE CAKE — LEMON SPONGE CAKE — SPONGE LOAF CAKE — GEM CAKES — RICE CAKES — CREAM CAKE — NUT CAKE — FAVORITE CAKE — LAYER CAKE — DELICATE CUP CAKE — RAISED FRUIT CAKE — FROSTING FOR CAKE — BOILED FROSTING — CREAM ICING — ORANGE ICING
23. 23.Wholesome Drinks — CEREAL COFFEE — CRUST COFFEE — CORN COFFEE — HOT MILK — CAMBRIC TEA — EGG-NOG — EGG-NOG, HOT — LEMONADE, NO. 1 — LEMONADE, NO. 2 — HOT LEMONADE — ORANGEADE — FRUIT JUICE LEMONADE — PINEAPPLE LEMONADE — GRAPEADE — FRUIT JUICE DRINKS — FRUIT PUNCH — BUTTERMILK
24. 24.Specially Prepared Health Foods — PEANUT BUTTER — PEANUT CREAM — PEANUT MILK — ALMOND BUTTER — ALMOND MILK AND CREAM — COCOANUT MILK AND CREAM — COCOANUT-OIL — VEGETABLE OIL — HOME-MADE GRANOLA — NUTMEAT — PROTOSE STEAK — PROTOSE CUTLETS — NUT GRAVY — EGGS IN NEST ON ZWIEBACK
25. 25.Simple Dishes For The Sick. — GLUTEN GRUEL — ARROWROOT GRUEL — GRAHAM GRUEL — CREAMED GRUEL — RICE GRUEL — MILK GRUEL — ONION GRUEL — LEMONADE, HOT AND COLD — APPLE WATER — RICE WATER — BARLEY WATER — BAKED APPLE — CUP CUSTARD — BEAN BROTH — WHITE OF EGG AND MILK — STEAMED EGG — SCRAMBLED EGG — BAKED MILK — TAPIOCA CUP CUSTARD — Food For Infants — OATMEAL WATER AND MILK — SUBSTITUTE FOR MOTHER’S MILK, NO. 1 — SUBSTITUTE FOR MOTHER’S MILK, NO. 2 — WHITE OF EGG AND WATER
26. 26.Miscellaneous — TO STERILIZE MILK — COTTAGE CHEESE — HOMINY OR HULLED CORN — DRIED SWEET CORN — DRIED APPLES — POP-CORN — TO KEEP APPLES, ORANGES, AND LEMONS — TO KEEP EGGS — TO PRESERVE LEMON-JUICE — COOKED PINEAPPLE — TO FROST FRUITS — UNLEAVENED BREAD FOR SACRAMENTAL USE — UNFERMENTED WINE FOR SACRAMENTAL USE — TO CUT LEMONS FOR GARNISHING — HOW TO CUT BREAD — NUT RELISH — NUT DAINTIES
27. 27.A WEEK’S MENU — “REMEMBER THE SABBATH DAY TO KEEP IT HOLY” — SABBATH DINNERS — FOOD COMBINATIONS — TIME REQUIRED TO DIGEST VARIOUS FOODS
28. 28.NUTRITIVE VALUE OF FOODS
29. 29.HOW TO BECOME A VEGETARIAN — VEGETARIANISM IN LONDON — RULES FOR DYSPEPTICS — THE PULSE IN HEALTH — WEIGHTS AND MEASURES FOR THE KITCHEN — HOUSEHOLD HINTS
30. 30.INDEX TO DEPARTMENTS — Transcriber’s Note

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