Better Meals For Less Money

About this eBook

Author

Greenough, Marietta McPherson, 1870-

Title

Better Meals for Less Money

Credits

Produced by Annie McGuire. This book was produced from scanned images of public domain material from the Google Print archive.

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

34509

Project Gutenberg

https://www.gutenberg.org/ebooks/34509

Release Date

November 30, 2010

Copyright

Public domain in the USA.

Contents

1. 1.BETTER MEALS FOR — LESS MONEY — BY
2. 2.MARY GREEN — NEW YORK — HENRY HOLT AND COMPANY — 1917
3. 3.PREFACE
4. 4.CONTENTS
5. 5.CHAPTER I — GENERAL SUGGESTIONS FOR ECONOMY — PLANNING MEALS — MARKETING — MEAT — THE STOCK POT — FISH — GROCERIES — BUTTER AND OTHER SHORTENING — COOKING FATS—OILS — OLEOMARGARINE — MILK — CREAM — EGGS — CHEESE — FRESH VEGETABLES — DRIED VEGETABLES — MACARONI, NOODLES, RICE, CEREALS — LEFT-OVER VEGETABLES — CANNED VEGETABLES — SALADS — SALAD DRESSINGS — BREAD — CAKE — BAKING POWDER — FLAVORING EXTRACTS — COLORING — FRUITS — CANDIES — CONDIMENTS — CANDLE STUBS — GARNISHINGS — UTENSILS — FUEL
6. 6.SPECIAL NOTICE
7. 7.CHAPTER II — COMMON WAYS OF COOKING FOOD
8. 8.CHAPTER III — APPETIZERS AND RELISHES — 1.—COCKTAIL SAUCE — 2.—ASHEVILLE CANAPÉS — 3.—CLUB CANAPÉS — 4.—CRAB MEAT CANAPÉS — 5.—MOCK CRAB CANAPÉS — 6.—GLOUCESTER CANAPÉS — 7.—TUNA CANAPÉS — 8.—CELERY RELISH — 9.—CHEESE AND APPLE RINGS — 10.—SPANISH CHEESE — 11.—CANTALOUPE COCKTAIL — 12.—FRUIT COCKTAIL — 13.—WINTER CHILI SAUCE — 14.—PICCALILLI — 15.—TABLE SAUCE — 16.—TOMATO KETCHUP — 17.—SMALL CUCUMBER PICKLES (Gherkins) — 18.—PEPPER HASH — 19.—PICKLED NASTURTIUM SEEDS
9. 9.CHAPTER IV — BEVERAGES — 20.—COFFEE, EGG, AND MILK — 21.—GRAPE JUICE (Unfermented) — 22.—GRAPE EGGNOG — 23.—GINGER PUNCH — 24.—GINGER ALE PUNCH — 25.—MINT JULEP (Ginger Ale) — 26.—MINT LEMONADE — 27.—TEA — 28.—ICED TEA — 29.—FILTERED COFFEE — 30.—AFTER-DINNER COFFEE — 31.—CAFÉ AU LAIT — 32.—COCOA — 33.—CHOCOLATE
10. 10.CHAPTER V — SOUPS WITHOUT MEAT — 34.—ASPARAGUS SOUP — 35.—PURÉE OF BLACK BEANS — 36.—BAKED BEAN SOUP — 37.—PURÉE OF RED KIDNEY BEANS — 38.—DRIED LIMA BEAN SOUP — 39.—CAULIFLOWER SOUP — 40.—CREAM OF CELERY SOUP — 41.—CREAM OF CORN SOUP — 42.—CHEESE SOUP — 43.—FRUIT SOUP — 44.—OATMEAL SOUP — 45.—POTATO SOUP — 46.—CREAM OF PEA SOUP — 47.—PURÉE OF SPLIT PEAS — 48.—RICE AND TOMATO SOUP — 49.—TOMATO BISQUE — 50.—TOMATO BOUILLON — 51.—TOMATO AND OATMEAL SOUP — 52.—TOMATO AND PEANUT SOUP — 53.—WINSOR SOUP — 54.—VEGETABLE SOUP
11. 11.CHAPTER VI — SOUPS AND STEWS WITH MEAT OR FISH — 55.—CREAM OF CHICKEN SOUP — 56.—CHICKEN AND OKRA SOUP — 57.—CLAM BISQUE — 58.—CLAM BOUILLON — 59.—CLEAR SOUP — 60.—JULIENNE SOUP (Bouillon Cubes) — 61.—MOCK TURTLE SOUP — 62.—MUSHROOM SOUP — 63.—ONION SOUP — 64.—OYSTER STEW — 65.—OYSTER AND CELERY BOUILLON — 66.—SALMON BISQUE — 67.—SOUP STOCK — 68.—TOMATO TAPIOCA SOUP — 69.—TUNA FISH SOUP — 70.—BEEF STEW — 71.—IRISH STEW WITH DUMPLINGS — 72.—DUMPLINGS — 73.—LAMB BROTH WITH SPAGHETTI — 74.—SCOTCH BROTH
12. 12.CHAPTER VII — CHOWDERS — 75.—CLAM CHOWDER — 76.—CORN CHOWDER — 77.—CORN AND TOMATO CHOWDER — 78.—FISH CHOWDER — 79.—OYSTER CHOWDER — 80.—POTATO CHOWDER — 81.—SALMON CHOWDER — 82.—SALT FISH CHOWDER — 83.—VEGETABLE CHOWDER
13. 13.CHAPTER VIII — FISH [6] — 84.—BAKED COD STEAKS — 85.—BAKED STUFFED HADDOCK — 86.—BOILED HALIBUT — 87.—FRIED FILLETS OF FLOUNDER — 88.—FISH SAUTÉED WITH SALT PORK — 89.—BROILED OYSTERS — 90.—OYSTERS WITH BROWN SAUCE — 91.—CREAMED OYSTERS — 92.—CREAMED OYSTER PIE — 93.—OYSTERS AND MACARONI — 94.—OYSTER SHORTCAKE — 95.—PANNED OYSTERS — WARMED-OVER FISH — 96.—CREAMED FISH — 97.—FISH AND POTATO PIE — 98.—FISH TIMBALES — 99.—CREOLE SALMON — 100.—DUTCH SALMON — 101.—SALMON LOAF — 102.—SALMON AND PEAS SOUFFLÉ — 103.—FRIED SCALLOPS — 104.—LOUISIANA SHRIMPS AND RICE — SALT AND SMOKED FISH — 105.—FINNAN HADDIE BAKED IN MILK — 106.—BAKED HERRING — 107.—BAKED SALT MACKEREL (Spiced) — 108.—SALT FISH BAKED WITH CRACKERS — 109.—BROILED FINNAN HADDIE — 110.—BROILED SALT CODFISH — 111.—BROILED SMOKED HERRING — 112.—BROILED SMOKED SALMON — 113.—CREAMED CODFISH — 114.—FISH CAKES WITH PORK SCRAPS — 115.—FISH BALLS — 116.—FISH HASH — 117.—SALT CODFISH SOUFFLÉ — 118.—SPANISH CODFISH
14. 14.CHAPTER IX — MEATS [7] — 119.—PRESSED BEEF — 120.—PRESSED CORNED BEEF — 121.—ROAST BEEF — 122.—POT ROAST OF BEEF — 123.—SHIN OF BEEF WITH CREOLE SAUCE — 124.—STUFFED SHIN OF BEEF — 125.—TO BROIL STEAK — 126.—BROILED FLANK STEAK — 127.—STEAK COUNTRY STYLE — 128.—BROILED CHOPPED BEEF — 129.—HAMBURG MEAT CAKES — 130.—BEEF AND BACON CAKES — 131.—BEEF LOAF — 132.—CASSEROLE OF BEEF — 133.—CREAMED DRIED BEEF WITH CHEESE — 134.—AMERICAN CHOP SUEY — 135.—BROWN FRICASSEE OF LAMB — 136.—CASSEROLE OF LAMB — 137.—LAMB CHOPS — 138.—LAMB CUTLETS — 139.—ROLLED ROAST OF LAMB — 140.—BROWN FRICASSEE OF FOWL — 141.—ROAST FOWL — 142.—CHICKEN PIE — 143.—POTTED PIGEONS — 144.—COUNTRY CLUB RABBIT — 145.—CASSEROLE OF RABBIT AND OKRA — 146.—ROAST PORK — 147.—PORK CHOPS BAKED WITH POTATOES — 148.—SAUSAGE CAKES — 149.—SAUSAGE CAKES BAKED WITH APPLE — 150.—SAUSAGES WITH OYSTERS AND EGGS — 151.—BREAKFAST BACON — 152.—BROILED HAM — 153.—BAKED SLICED HAM — 154.—HAM LOAF — 155.—ROAST BREAST OF VEAL STUFFED — 156.—VEAL WITH VEGETABLES — 157.—VEAL LOAF (Baked) — 158.—VEAL LOAF (Boiled) — 159.—POTTED HEAD — 160.—BRAISED LIVER — 161.—BROWN FRICASSEE OF LIVER — 162.—CHICKEN LIVERS AND BACON — 163.—FRIED LAMB'S LIVER AND BACON — 164.—LAMBS' KIDNEYS IN BROWN SAUCE — 165.—DEVILLED KIDNEYS — 166.—SPANISH TRIPE — 167.—TRIPE FRIED IN BATTER — 168.—TRIPE FRIED IN CRUMBS — WARMED-OVER MEATS — 169.—SAVORY BEEF — 170.—SCALLOPED CORNED BEEF — 171.—BAKED HAM AND POTATO — 172.—HAM MOUSSE — 173.—CORNED BEEF HASH WITH BEETS — 174.—SAVORY HASH (Baked) — 175.—SOUTHERN HASH — 176.—LIVER PATTIES — 177.—MEAT AND TOMATO PIE — 178.—MEAT SOUFFLÉ — 179.—MEAT SHORTCAKE
15. 15.CHAPTER X — SAUCES AND STUFFINGS FOR FISH AND MEATS — 180.—ANCHOVY SAUCE — 181.—BANANA SAUCE — 182.—BECHAMEL SAUCE — 183.—BLACK BUTTER — 184.—BREAD SAUCE — 185.—BROWN SAUCE — 186.—CAPER SAUCE — 187.—CELERY SAUCE — 188.—CHEESE SAUCE — 189.—CHEESE SAUCE WITH CHIVES — 190.—CIDER SAUCE — 191.—CREOLE SAUCE — 192.—CROQUETTE SAUCE — 193.—CUCUMBER SAUCE — 194.—DRAWN BUTTER — 195.—EGG SAUCE — 196.—HOLLANDAISE SAUCE — 197.—HORSERADISH SAUCE — 198.—MINT SAUCE — 199.—MUSHROOM SAUCE — 200.—MUSTARD PICKLE SAUCE — 201.—ORANGE MINT SAUCE — 202.—SAUCE TARTARE — 203.—TOMATO SAUCE — 204.—SAUCE FOR ROAST PORK OR GOOSE — 205.—SHARP SAUCE — 206.—SOUBISE SAUCE — 207.—WHITE SAUCE — 208.—BREAD STUFFING — 209.—CRUST STUFFING — 210.—FISH STUFFING (Bread) — 211.—PEANUT STUFFING
16. 16.CHAPTER XI — EGGS — 212.—BOILED EGGS — 213.—CREAMY EGGS ON TOAST — 214.—CREOLE EGGS — 215.—EGGS WITH CHEESE AND SPAGHETTI — 216.—EGGS WITH HAM AND TOMATO — 217.—BREAD OMELET — 218.—CREAMY OMELET — 219.—FRENCH OMELET — 220.—FRENCH CHEESE OMELET — 221.—HAM OMELET — 222.—LIGHT OMELET — 223.—SALMON OMELET — 224.—SCALLOPED EGGS WITH CHEESE — 225.—SCRAMBLED EGGS WITH SAUSAGES — 226.—SCRAMBLED EGGS WITH TOMATO — 227.—SHIRRED EGGS — 228.—SHIRRED EGGS WITH HAM — 229.—SOUFFLÉED EGG WITH HAM TOAST — 230.—SHIRRED EGGS WITH POTATO AND HAM
17. 17.CHAPTER XII — CHEESE AND NUTS — 231.—CHEESE CROUSTADES — 232.—CHEESE CUSTARD — 233.—CHEESE FONDUE — 234.—COTTAGE CHEESE — 235.—CRACKERS AND CHEESE BAKED IN MILK — 236.—CHEESE PASTE — 237.—BAKED RICE WITH CHEESE — 238.—SCALLOPED TOAST AND CHEESE — 239.—TOMATO RAREBIT — 240.—WELSH RAREBIT — 241.—SALTED ALMONDS — 242.—PEANUT BUTTER — 243.—TO SHELL CHESTNUTS — 244.—BAKED CHESTNUTS — 245—CELERY, NUT, AND POTATO LOAF — 246.—NUT LOAF
18. 18.CHAPTER XIII — VEGETABLES [8] — 247.—BOSTON BAKED BEANS — 248.—THICK PURÉE OF BLACK BEANS — 249.—LIMA BEAN LOAF — 250.—BAKED CABBAGE — 251.—CABBAGE COOKED IN MILK — 252.—BRAISED CELERY — 253.—CREAMED CELERY ROOT (Celeriac) WITH CHEESE — 254.—SOUTHERN CORN PUDDING — 255.—CUCUMBERS SAUTÉED — 256.—CARROTS SAUTÉED — 257.—CARROTS VINAIGRETTE — 258.—BAKED EGG PLANT — 259.—FRIED EGG PLANT — 260.—EGG PLANT JULIENNE — 261.—CREAMED LEEKS — 262.—ONIONS IN POTATO NESTS — 263.—GREEN PEAS (Canned) — 264.—PEAS AND LETTUCE — 265.—STUFFED GREEN PEPPERS — 266.—BOILED POTATOES — 267.—BAKED POTATOES — 268.—CREAMED POTATOES — 269.—POTATO CROUTONS — 270.—FRENCH FRIED POTATOES — 271.—HASHED BROWN POTATOES — 272.—LYONNAISE POTATOES — 273.—PAN-ROASTED POTATOES (Franconia) — 274.—SCALLOPED POTATOES WITH CHEESE — 275.—SCALLOPED POTATOES WITH PEPPERS AND CHEESE — 276.—STUFFED POTATOES WITH CHEESE AND BACON — 277.—STUFFED POTATOES WITH NUTS AND CHEESE — 278.—FRENCH FRIED SWEET POTATOES — 279.—GLAZED SWEET POTATOES — 280.—SWEET POTATO CUSTARD — 281.—STUFFED SWEET POTATOES — 282.—CREAMED SALSIFY (Oyster Plant) — 283.—SPINACH — 284.—BAKED WINTER SQUASH — 285.—PLYMOUTH SUCCOTASH — 286.—BAKED TOMATOES — 287.—TOMATO CUSTARD — 288.—FRIED GREEN TOMATOES — 289.—STEWED TOMATOES — 290.—STUFFED TOMATOES — 291.—CREAMED WHITE TURNIPS — 292.—VEGETABLE HASH
19. 19.CHAPTER XIV — CEREALS, MACARONI, AND RICE — 293.—CORN MEAL MUSH — 294.—STEAMED HOMINY — 295.—SCALLOPED MACARONI AND CHEESE — 296.—NOODLE PASTE — 297.—NOODLE BALLS (for Soup) — 298.—SCOTCH OATMEAL — 299.—POLENTA WITH CHEESE — 300.—POLENTA WITH DATES — 301.—FRENCH FRIED POLENTA — 302.—SPANISH POLENTA — 303.—BAKED RICE AND HAM — 304.—BOILED RICE — 305.—RICE AND COCONUT LOAF — 306.—RISOTTO — 307.—STEAMED SAMP — 308.—CORN MEAL AND BEEF SCRAPPLE — 309.—WHEAT AND SAUSAGE SCRAPPLE — 310.—BAKED SPAGHETTI AND HAM — 311.—CREOLE SPAGHETTI — 312.—ITALIAN SPAGHETTI
20. 20.CHAPTER XV — CROQUETTES AND FRITTERS [9] — 313.—TO CLARIFY FAT — 314.—TO TRY OUT FAT — 315.—CRUMBS FOR FRIED FOOD — 316.—EGG FOR DIPPING FRIED FOOD — 317.—CHEESE BALLS — 318.—CHEESE CROQUETTES — 319.—FISH CROQUETTES — 320.—MEAT CROQUETTES — 321.—POTATO AND BEAN CROQUETTES — 322.—RICE CROQUETTES — 323.—RICE AND RAISIN CROQUETTES — 324.—SALMON AND POTATO CROQUETTES — 325.—SLICED APPLE FRITTERS — 326.—BANANA FRITTERS — 327.—CORN FRITTERS — 328.—CRANBERRY FRITTERS — 329.—RICE AND CURRANT FRITTERS — 330.—SALMON FRITTERS — 331.—DOUGHNUTS — 332.—SMALL TEA DOUGHNUTS — 333.—FRIED JAM CAKES
21. 21.CHAPTER XVI — SALADS AND SALAD DRESSINGS — 334.—COOKED SALAD DRESSING — 335.—COOKED SALAD DRESSING (Evaporated Milk) — 336.—CURRANT JELLY DRESSING — 337.—DEVILLED HAM DRESSING — 338.—FRENCH DRESSING — 339.—MAYONNAISE DRESSING — 340.—POTATO MAYONNAISE — 341.—RUSSIAN DRESSING — 342.—SOUR CREAM DRESSING — 343.—QUICK MAYONNAISE — 344.—UNCOOKED SALAD DRESSING (Condensed Milk) — 345.—CHICKEN SALAD — 346.—CORONADO SALAD — 347.—MEAT AND POTATO SALAD — 348.—SALMON SALAD — 349.—SHRIMP SALAD — 350.—TUNA FISH SALAD — 351.—BAKED BEAN SALAD — 352.—BERMUDA ONION SALAD — 353.—CABBAGE AND BEET SALAD — 354.—CABBAGE AND CRANBERRY SALAD — 355.—CELERY ROOT SALAD — 356.—DUTCH POTATO SALAD — 357.—LEEK SALAD — 358.—PEPPER AND CABBAGE SALAD — 359.—POTATO SALAD — 360.—SWEET POTATO SALAD — 361.—SAMOSET SALAD — 362.—SPANISH SALAD — 363.—SPANISH ONION AND TOMATO SALAD — 364.—TOMATO JELLY SALAD — 365.—VEGETABLE SALAD (Cooked) — 366.—APPLE AND MINT SALAD — 367.—BANANA AND APPLE SALAD — 368.—BANANA AND PEANUT SALAD — 369.—BELLEVUE SALAD — 370.—CREAM CHEESE SALAD — 371.—FROZEN CREAM CHEESE — 372.—JELLIED WALDORF SALAD — 373.—ORANGE AND CRESS SALAD — 374.—PEAR SALAD — 375.—PINEAPPLE, CHEESE, AND DATE SALAD — 376.—PINEAPPLE AND COTTAGE CHEESE SALAD
22. 22.CHAPTER XVII — YEAST BREADS, MUFFINS, AND ROLLS — 377.—WHITE BREAD — 378.—BRAN BREAD (Yeast) — 379.—ENTIRE WHEAT BREAD — 380.—DATE BREAD (Not Kneaded) — 381.—FRIED BREAD — 382.—GRAHAM AND CORN BREAD — 383.—IRISH BREAD — 384.—OATMEAL BREAD — 385.—RYE BREAD — 386.—SHREDDED WHEAT BREAD — 387.—BUNS — 388.—CRESCENTS — 389.—PARKER HOUSE ROLLS — 390.—SHAMROCK ROLLS — 391.—SWEDISH COFFEE ROLLS — 392.—RAISED MUFFINS — 393.—RAISED CORN MUFFINS — 394.—RAISED DATE MUFFINS — 395.—RAISED OATMEAL MUFFINS (Uncooked Oats) — 396.—RAISED ROULETTES
23. 23.CHAPTER XVIII — BAKING POWDER BREADS, MUFFINS, AND BISCUIT [10] — 397.—BAKING POWDER — 398.—BARLEY BREAD — 399.—BRAN BREAD — 400.—DATE BREAD — 401.—DARK NUT BREAD — 402.—QUICK RAISIN BREAD — 403.—BREAD CRUMB BROWN BREAD — 404.—STEAMED INDIAN DATE BREAD — 405.—CORN BREAD (without Eggs) — 406.—COUNTRY CORN BREAD — 407.—CORN MUFFINS — 408.—CORN AND RICE MUFFINS — 409.—CUSTARD CORN CAKE — 410.—MOLASSES CORN BREAD — 411.—RHODE ISLAND CORN CAKE — 412.—BLUEBERRY MUFFINS — 413.—BRAN MUFFINS — 414.—CAMBRIDGE MUFFINS — 415.—CHEESE MUFFINS — 416.—CRANBERRY MUFFINS — 417.—CRUMB MUFFINS — 418.—DATE MUFFINS — 419.—PLAIN MUFFINS — 420.—RYE MUFFINS — 421.—SOUR MILK MUFFINS — 422.—BUTTERMILK MUFFINS — 423.—SALLY LUNN — 424.—BAKING POWDER BISCUIT — 425.—CORN MEAL ROLLS — 426.—BACON SANDWICH ROLLS — 427.—DATE ROLLS — 428.—QUICK COFFEE CAKE — 429.—QUICK DROP BISCUIT — 430.—ENTIRE WHEAT BISCUIT — 431.—FRUIT TEA BISCUIT — 432.—GRAHAM BISCUIT — 433.—JAM ROLLS — 434.—POTATO SCONES — 435.—SCOTCH SCONES — WITHOUT BAKING POWDER OR YEAST — 436.—POPOVERS — 437.—ENTIRE WHEAT POPOVERS — 438.—GRAHAM POPOVERS — 439.—BREAKFAST PUFFS — 440.—MARYLAND BEATEN BISCUIT
24. 24.CHAPTER XIX — SHORTCAKES AND ROULETTES — 441.—SHORTCAKE — 442.—APPLE AND CRANBERRY SHORTCAKE — 443.—BANANA SHORTCAKE — 444.—DATE AND APPLE SHORTCAKE — 445.—PRUNE AND APPLE SHORTCAKE — 446.—STRAWBERRY SHORTCAKE — 447.—ROULETTES
25. 25.CHAPTER XX — SANDWICHES AND TOASTS — 448.—BAKED BEAN AND LETTUCE SANDWICHES — 449.—CELERY AND EGG — 450.—CHEESE AND NUT SANDWICHES — 451.—CHEESE CLUB SANDWICHES — 452.—CHICKEN SANDWICHES (Open) — 453.—GIBLET SANDWICHES — 454.—HAM AND CHEESE SANDWICH (Hot) — 455.—MARSHMALLOW SANDWICHES — 456.—MOCK CRAB SANDWICHES — 457.—PEANUT SANDWICH FILLING — 458.—RAISIN BREAD AND CHEESE SANDWICHES — 459.—MUSTARD BUTTER — 460.—BREWIS — 461.—BROWN BREAD TOAST WITH CHEESE AND BACON — 462.—CELERY TOAST — 463.—CREAM TOAST — 464.—SAUCE FOR CREAM TOAST — 465.—CHEESE TOAST — 466.—CINNAMON TOAST — 467.—FRENCH TOAST — 468.—GOLDENROD HAM TOAST — 469.—SUNDAY TOAST — 470.—TOMATO CREAM TOAST WITH EGG — 471.—TO FRESHEN STALE LOAF BREAD, ROLLS, MUFFINS, OR DOUGHNUTS — 472.—BUTTERED CRUMBS — 473.—CROUSTADES — 474.—CROUTONS — 475.—CRISP STICKS
26. 26.CHAPTER XXI — GRIDDLE CAKES, WAFFLES, AND SIRUPS — 476.—PLAIN GRIDDLE CAKES — 477.—SOUR MILK GRIDDLE CAKES — 478.—CORN MEAL GRIDDLE CAKES — 479.—DRIED CRUMB GRIDDLE CAKES — 480.—RICE GRIDDLE CAKES — 481.—RAISED BUCKWHEAT CAKES — 482.—WAFFLES — 483.—CORN MEAL WAFFLES — 484.—OATMEAL WAFFLES — 485.—RICE WAFFLES — 486.—BROWN SUGAR SIRUP — 487.—CIDER SIRUP — 488.—LEMON SIRUP — 489.—ORANGE SIRUP
27. 27.CHAPTER XXII — CAKES AND COOKIES [11] — 490.—APPLE SAUCE CAKE (without Butter, Eggs, or Milk) — 491.—CANADA WAR CAKE (without Butter, Eggs, or Milk) — 492.—DATE CAKE — 493.—FUDGE CAKE — 494.—OLD-FASHIONED PORK CAKE — 495.—ONE-EGG CAKE — 496.—ORANGE CAKE — 497.—PLAIN CAKE — 498.—SPICE CAKE (without Eggs) — 499.—WHITE CAKE — 500.—SPONGE CAKE (Hot Water) — 501.—VELVET SPONGE CAKE — 502.—CREAM PIE — 503.—CAKE FOR JELLY ROLL OR CHARLOTTE RUSSE — 504.—CHOCOLATE MARSHMALLOW ROLL — 505.—HOT WATER GINGERBREAD (without Egg) — 506.—HOT WATER GINGERBREAD (with Egg) — 507.—SOUR MILK GINGERBREAD — 508.—GINGER APPLE CAKE — 509.—GINGER GEMS — 510.—BRAN DROP COOKIES — 511.—CHEESE DROPS — 512.—CHEESE WAFERS — 513.—CHOCOLATE COOKIES — 514.—GINGER WAFERS — 515.—MARSHMALLOW WAFERS — 516.—MOLASSES BROWNIES — 517.—OATMEAL MACAROONS — 518.—PEANUT MACAROONS — 519.—RAISIN DROP COOKIES — 520.—WALNUT WAFERS
28. 28.CHAPTER XXIII — ICINGS AND FILLINGS — 521.—BOILED ICING [12] — 522.—CARAMEL ICING — 523.—CHOCOLATE ICING — 524.—COCOA ICING — 525.—COFFEE ICING — 526.—CREAM ICING — 527.—ORANGE ICING — 528.—QUICK ICING — 529.—APPLE FILLING — 530.—COFFEE CREAM FILLING — 531.—CREAM FILLING — 532.—DATE AND FIG FILLING — 533.—FUDGE FILLING — 534.—MARSHMALLOW FILLING — 535.—MOCHA FILLING — 536.—ORANGE FILLING — 537.—PRUNE FILLING
29. 29.CHAPTER XXIV — HOT DESSERTS — 538.—APPLE ROULETTES — 539.—DUTCH APPLE CAKE — 540.—STEAMED APPLE PUDDING — 541.—BANANA TOAST — 542.—BLACKBERRY PUDDING — 543.—BLUEBERRY PUDDING — 544.—BROWN BETTY — 545.—BAKED CRANBERRY PUDDING — 546.—BAKED INDIAN PUDDING — 547.—CARAMEL TOAST PUDDING — 548.—STEAMED CHOCOLATE PUDDING — 549.—COTTAGE PUDDING — 550.—STEAMED FIG PUDDING — 551.—STEAMED FRUIT PUDDING — 552.—MOCK INDIAN PUDDING — 553.—INDIAN TAPIOCA PUDDING — 554.—PEACH DUMPLINGS — 555.—BAKED RICE CUSTARD — 556.—BAKED RICE PUDDING — 557.—MULLED RICE
30. 30.CHAPTER XXV — COLD DESSERTS — 558.—BANANA ROYAL — 559.—BANANA WHIP — 560.—BANANA AND GRAPE JUICE JELLY — 561.—BLACKBERRY MOLD — 562.—CHARLOTTE RUSSE FILLING — 563.—CHOCOLATE BLANCMANGE — 564.—COCONUT AND ORANGE JELLY — 565.—COFFEE CARAMEL CUSTARDS — 566.—COFFEE JUNKET — 567.—CRANBERRY WHIP — 568.—SOFT CUSTARD — 569.—COFFEE AND RICE JELLY — 570.—FRUIT CREAM — 571.—SPICED FRUIT JELLY — 572.—FRUIT WHIP (Uncooked) — 573.—PINEAPPLE PUDDING — 574.—PRUNE WHIP — 575.—PRUNE AND WHEAT MOLD — 576.—JELLIED PRUNES AND CRANBERRIES — 577.—RICE MOLD — 578.—SEA MOSS BLANCMANGE
31. 31.CHAPTER XXVI — FROZEN DESSERTS — 579.—TO FREEZE ICES — 580.—FROZEN CUSTARD — 581.—CHOCOLATE ICE CREAM — 582.—COCOA ICE CREAM — 583.—COFFEE ICE CREAM — 584.—MINT ICE CREAM — 585.—ORANGE VELVET CREAM — 586.—PHILADELPHIA ICE CREAM — 587.—PRUNE ICE CREAM — 588.—STRAWBERRY ICE CREAM — 589.—VANILLA ICE CREAM — 590.—CANTON GINGER SHERBET — 591.—CIDER FRAPPÉ — 592.—CRANBERRY AND RAISIN SHERBET — 593.—FRUIT SHERBET — 594.—GRAPE BOMBE — 595.—GRAPE SHERBET — 596.—JELLY SHERBET — 597.—PINEAPPLE SHERBET — 598.—SOMERSET SHERBET — 599.—STRAWBERRY SHERBET — 600.—FROZEN WATERMELON
32. 32.CHAPTER XXVII — SAUCES FOR DESSERTS — 601.—CARAMEL SAUCE — 602.—CHOCOLATE SAUCE (Hot) — 603.—CHOCOLATE MARSHMALLOW SAUCE — 604.—CINNAMON SAUCE — 605.—COFFEE SAUCE (Evaporated Milk) — 606.—CRANBERRY SAUCE (Pudding) — 607.—CUSTARD SAUCE — 608.—CURRANT JELLY SAUCE (Pudding) — 609.—DATE SAUCE — 610.—FRUIT SAUCE — 611.—GINGER SAUCE — 612.—HARD SAUCE — 613.—LEMON SAUCE — 614.—MARSHMALLOW SAUCE — 615.—MOCHA SAUCE — 616.—ORANGE MARMALADE SAUCE — 617.—SOFT SAUCE — 618.—STRAWBERRY SAUCE
33. 33.CHAPTER XXVIII — PASTRIES — 619.—PLAIN PASTE — 620.—RICH PASTE — 621.—PATTY SHELLS — 622.—PIE SHELL — 623.—TART SHELLS — 624.—MINCE MEAT — 625.—MOCK MINCE MEAT (Uncooked) — 626.—GREEN TOMATO MINCE MEAT — 627.—MERINGUE FOR TARTS AND PIES — 628.—ONE-EGG MERINGUE — 629.—SLICED APPLE PIE — 630.—BLUEBERRY PIE — 631.—CHERRY PIE — 632.—MOCK CHERRY PIE — 633.—CRANBERRY PIE — 634.—OPEN CRANBERRY PIE — 635.—CUSTARD PIE (Cake Crumbs) — 636.—GOOSEBERRY PIE — 637.—LEMON PIE — 638.—MARLBOROUGH PIE — 639.—MINCE PIE — 640.—ORANGE PIE — 641.—PINEAPPLE PIE — 642.—PRUNE PIE — 643.—PUMPKIN PIE — 644.—RAISIN PIE — 645.—RHUBARB PIE — 646.—SQUASH PIE — 647.—BANBURY TARTS — 648.—GOOSEBERRY PATTIES — 649.—PRUNE AND APPLE TART FILLING — 650.—PRUNE PATTIES — 651.—INDIVIDUAL RASPBERRY PIE — 652.—RHUBARB MERINGUE PATTIES — 653.—SQUASH PATTIES (without Eggs) — 654.—CHEESE STRAWS — 655.—CHEESE STRAWS (Left-over Paste) — 656.—CHEESE WAFERS — 657.—CINNAMON HEARTS
34. 34.CHAPTER XXIX — FRUITS, COOKED AND UNCOOKED [13] — 658.—TO COOK DRIED FRUIT — 659.—BAKED APPLES WITH DATES — 660.—GRAPE AND APPLE JELLY — 661.—SPICED APPLE JELLY — 662.—GRAPE JUICE AND APPLE SAUCE — 663.—DARK RED APPLE SAUCE — 664.—BAKED BANANAS — 665.—BANANAS WITH FIGS AND NUTS — 666.—MOCK BAR-LE-DUC CURRANTS — 667.—RED CURRANT CONSERVE — 668.—CRANBERRY CONSERVE — 669.—SPICED CRANBERRIES — 670.—PRESERVED CRANBERRIES — 671.—CRANBERRY SAUCE — 672.—FIG PASTE (Laxative) — 673.—CANDIED GRAPE FRUIT PEEL — 674.—BAKED PEARS — 675.—PEAR AND GINGER MARMALADE — 676.—SPICED PRUNES — 677.—QUINCE HONEY — 678.—BAKED RHUBARB AND BANANAS — 679.—RHUBARB AND ORANGE MARMALADE — 680.—RHUBARB AND FIG MARMALADE — 681.—THREE-IN-ONE MARMALADE — 682.—RED TOMATO JAM — 683.—SWEET PICKLED WATERMELON RIND
35. 35.CHAPTER XXX — CANDIES — 684.—PLAIN FONDANT — 685.—COFFEE FONDANT — 686.—BONBON CENTERS — 687.—FONDANT BONBONS — 688.—CHOCOLATE BONBONS — 689.—FONDANT MINTS — 690.—QUICK FONDANT — 691.—QUICK MINTS — 692.—AFTER-DINNER MINTS — 693.—APRICOT PASTE — 694.—MINT PASTE — 695.—TURKISH DELIGHT — 696.—FRUIT WAFERS — 697.—SPICED RAISINS — 698.—STUFFED DATES — 699.—STUFFED PRUNES — 700.—MARRONS GLACÉS — 701.—NUTS AND FRUITS GLACÉ
36. 36.APPENDIX — A.—TABLE OF WEIGHTS AND MEASURES
37. 37.B.—TIME TABLE FOR COOKING — BAKING — BOILING — BROILING — FRYING
38. 38.C.—TEMPERATURE TABLE
39. 39.D.—TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD.
40. 40.E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE.
41. 41.F.—NORMAL WEIGHTS FOR MEN AND WOMEN [27] — WHAT MEN SHOULD WEIGH — WHAT WOMEN SHOULD WEIGH
42. 42.G.—LIST OF GOVERNMENT PUBLICATIONS ON FOODS AND COOKING [28]
43. 43.INDEX — FOOTNOTES:

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