Everyday Foods in War Time

About this eBook

Author

Rose, Mary Swartz, 1874-1941

Credits

E-text prepared by Audrey Longhurst, Barbara Tozier, and the Project Gutenberg Online Distributed Proofreading Team

Language

English

LoC Class

TX: Technology: Home economics

Subject

Food conservation

Category

Text

eBook-No.

14066

Project Gutenberg

https://www.gutenberg.org/ebooks/14066

Release Date

November 17, 2004

Copyright

Public domain in the USA.

Contents

1. 1.EVERYDAY FOODS IN WAR TIME
2. 2.MARY SWARTZ ROSE — New York — 1918
3. 3.PREFACE
4. 4.TABLE OF CONTENTS — CHAPTER — EVERYDAY FOODS IN WAR TIME
5. 5.CHAPTER I — THE MILK PITCHER IN THE HOME
6. 6.CHAPTER II — CEREALS WE OUGHT TO EAT
7. 7.CHAPTER III — THE MEAT WE OUGHT TO SAVE
8. 8.CHAPTER IV — THE POTATO AND ITS SUBSTITUTES
9. 9.CHAPTER V — ARE FRUITS AND VEGETABLES LUXURIES?
10. 10.CHAPTER VI — FATS AND VITAMINES
11. 11.CHAPTER VII — “SUGAR AND SPICE AND EVERYTHING NICE”
12. 12.CHAPTER VIII — ON BEING ECONOMICAL AND PATRIOTIC AT THE SAME TIME
13. 13.APPENDIX — SOME WAR TIME RECIPES — BREAD AND MUFFINS — Corn Meal and Wheat Bread (9) — Corn Meal and Rye Bread (9) — Sour Milk Corn Bread (8) — Eggless Corn Muffins (8) — Oat Bread (4) — Oatmeal Muffins (8) — War Time Boston Brown Bread — Rice Bread (10) — Eggless Rye Muffins (8) — Rye Corn Meal Muffins (9) — Rye Rolls (9) — CAKE AND COOKIES — Apple Sauce Cake (4) — Buckwheat Cookies (8) — Honey Bran Cookies (5) — Soft Honey Cake (5) — Molasses Cakes (4) — Molasses Cookies (11) — Nut Molasses Bars (9) — Oatmeal Cookies (4) — Oatmeal Macaroons (12) — Potato Drop Cookies (13) — Spice Cake (9) — JAMS AND SANDWICH FILLINGS — Banana and Nut Paste for Sandwiches (11) — Carrot Marmalade (3) — Date and Cranberry Marmalade (3) — Dried Apricot Conserve (11) — Fruit and Peanut Butter (for Sandwiches) (11) — Plum Conserve (without sugar) (11) — SUBSTANTIAL HOT DISHES — Baked Barley (4) — Beef and Bean Stew (6) — Cheese Fondue (2) — Corned Beef Hash with Vegetables (4) — Corn Meal Scrapple (3) — Corn Chowder (4) — Cottage Cheese and Nut Loaf (12) — Dried Fish Chowder (7) — Gevech (Roumanian Recipe) (9) — Kidney Bean Stew (3) — Baked Oatmeal with Cheese (9) — Green Pea Loaf with White Sauce (9) — Mock Sausage (8) — Baked Soy or Togo Beans (6) — Peanut Loaf (10) — Sauce for Loaf — Peanut Butter Bean Loaf (10) — Peanut Butter Cream Soup (10) — Peanut Fondue (8) — Peanut Soup (10) — Potato Soup with Carrots (4) — Salmon en Casserole (1) — Scalloped Salmon (1) — Salmon Loaf (1) — Tamale Pie (12) — Turkish Pilaf (3) — Vegetable Stew — PUDDINGS — Apricot Tapioca Pudding (4) — Cereal Pudding (8) — Cereal Date Pudding (11) — Chocolate Bread Pudding (11) — Eggless Steamed Pudding (11) — Honey Pudding (5) — Indian Pudding (3) — Baked Indian and Apple Pudding (8) — Prune Brown Betty (11) — Rice Pudding (11) — Spiced Pudding (11)
14. 14.FEEDING THE FAMILY — BY MARY SWARTZ ROSE — THE MACMILLAN COMPANY
15. 15.A LABORATORY HAND-BOOK FOR DIETETICS — BY MARY SWARTZ ROSE, PH.D. — THE MACMILLAN COMPANY
16. 16.THE FOOD PROBLEM — BY VERNON KELLOGG AND ALONZO E. TAYLOR. $1.25 — THE MACMILLAN COMPANY
17. 17.TWO TEXTBOOKS OF THE HOUSEHOLD ARTS — BY HELEN KINNE, Professor , AND ANNA M. COOLEY, Associate Professor of Household Arts Education, Teachers College, Columbia University — FOODS AND HOUSEHOLD MANAGEMENT — SHELTER AND CLOTHING — THE MACMILLAN COMPANY

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