The Healthy Life Cook Book, 2d ed

About this eBook

Author

Daniel, Florence, 1877-1927

Title

The Healthy Life Cook Book, 2d ed.

Credits

Produced by Feorag NicBhride and PG Distributed Proofreaders

Language

English

LoC Class

TX: Technology: Home economics

Subject

Vegetarian cooking

Category

Text

eBook-No.

10632

Project Gutenberg

https://www.gutenberg.org/ebooks/10632

Release Date

January 1, 2004

Copyright

Public domain in the USA.

Contents

1. 1.A DELICIOUS PORRIDGE CAN BE MADE BY MIXING — I. UNFERMENTED BREAD
2. 2.I.—UNFERMENTED BREAD. — 1. COLD WATER BREAD. — 2. EGG BREAD. — 3. GEM BREAD. — 4. HOT WATER ROLLS. — 5. OATCAKE. — 6. RAISIN LOAF. — 7. SHORTENED BREAD.
3. 3.II.—SOUPS. — 1. BARLEY BROTH. — 2. CREAM OF BARLEY SOUP. — 3. CLEAR CELERY SOUP. — 4. CHESTNUT SOUP. — 5. FRUIT SOUP. — 6. HARICOT BEAN SOUP. — 7. LENTIL SOUP. — 8. MACARONI SOUP. — 9. PEA SOUP. — 10. POTATO SOUP. — 11. P.R. SOUP. — 12. P.R. BEEF TEA SUBSTITUTE. — 13. SAGO SOUP. — 14. TOMATO SOUP. — 15. VEGETABLE STOCK.
4. 4.III.—SAVOURY DISHES. — 1. ALMONDS, ROASTED. — 2. CHESTNUTS, BOILED. — 3. CHESTNUT SAVOURY. — 4. CHESTNUT PIE. — 5. CHESTNUT RISSOLES. — 6. HARICOT BEANS, BOILED. — 7. HARICOT RISSOLES. — 8. LENTILS, STEWED. — 9. LENTIL PASTE. — 10. LENTIL AND LEEK PIE. — 11. LENTIL RISSOLES. — 12. MACARONI AND TOMATO. — 13. MUSHROOM AND TOMATO. — 14. NUT COOKERY. — 15. NUT ROAST. — 16. NUT RISSOLES. — 17. NUT PASTE. — 18. NUT AND LENTIL ROAST AND RISSOLES. — 19. PINE KERNELS, ROASTED. — 20. RICE, BOILED. — 21. RICE, SAVOURY. — 22. RICE AND EGG FRITTERS. — 23. TOAD-IN-THE-HOLE. — 24. VEGETABLE MARROW, STUFFED. — 25. VEGETABLE MARROW AND NUT ROAST. — 26. VEGETARIAN IRISH STEW. — 27. VEGETABLE PIE. — 28. VEGETABLE STEW.
5. 5.IV.—CASSEROLE COOKERY. — 1. FRENCH SOUP. — 2. HOT POT. — 3. STEWED APPLES. — 4. VEGETABLE STEW.
6. 6.V.—CURRIES. — 1. CURRY POWDER. — 2. EGG CURRY. — 3. GERMAN LENTIL CURRY. — 4. VEGETABLE CURRY.
7. 7.VI.—VEGETABLES. — 1. ARTICHOKE, JERUSALEM. — 2. ASPARAGUS. — 3. BEETROOT. — 4. BROAD BEANS. — 5. BROCCOLI. — 6. BRUSSELS SPROUTS. — 7. CABBAGE. — 8. CARROT. — 9. CAULIFLOWER. — 10. CELERY. — 11. CELERIAC. — 12. CUCUMBER. — 13. GREEN PEAS. — 14. LEEKS. — 15. NETTLES. — 16. ONIONS. — 17. PARSNIPS. — 18. POTATOES. — 19. BUBBLE AND SQUEAK. — 20. RADISHES. — 21. SEA KALE. — 22. SCARLET RUNNERS AND FRENCH BEANS. — 23. SPINACH. — 24. SWEDES. — 25. TOMATOES. — 26. TURNIP. — 27. VEGETABLE MARROW.
8. 8.VII.—GRAVIES AND SAUCES. — 1. BROWN GRAVY. — 2. EGG SAUCE. — 3. PARSLEY SAUCE. — 6. WHITE SAUCE. — 7. BROWNING, FOR GRAVIES AND SAUCES.
9. 9.VIII.—EGG COOKERY. — 1. BOILED EGGS FOR INVALIDS. — 2. BUTTERED EGGS. — 3. EGG ON TOMATO. — 4. DEVILLED EGGS. — 5. SCRAMBLED EGG AND TOMATO. — 6. OMELET, PLAIN. — 7. SAVOURY OMELET. — 8. SWEET OMELET. — 9. SOUFFLÉ OMELET. — 1. PASTRY. — 2. PUFF PASTE. — 3. SHORT CRUST. — 4. APPLE CHARLOTTE. — 5. APPLE DUMPLINGS. — 6. APPLE AND TAPIOCA. — 7. BATTER PUDDING. — 8. BOMBAY PUDDING. — 9. BREAD AND FRUIT PUDDING. — 10. BLANC MANGE, AGAR-AGAR. — 11. CHOCOLATE JELLY. — 12. CORNFLOUR SHAPE. — 13. CUSTARD, BOILED. — 14. CUSTARD, HOGAN. — 15. DATE PUDDING. — 16. FIG PUDDING. — 17. JAM ROLL, BOILED. — 18. JAM ROLL, BAKED. — 19. MILK PUDDINGS. — 20. JELLY, ORANGE. — 22. MINCEMEAT. — 23. NUT PASTRY. — 24. PLAIN PUDDING. — 25. PLUM PUDDING, CHRISTMAS. — 26. RAILWAY PUDDING. — 27. SAGO SHAPE. — 28. SUMMER PUDDING. — 29. TREACLE PUDDING. — 30. TRIFLE, SIMPLE.
10. 10.X.—CAKES AND BISCUITS. — 1. CAKE MIXTURE. — 2. SMALL CAKES. — 3. COCOANUT BISCUITS. — 4. "CORN WINE AND OIL" CAKES. — 5. CURRANT SANDWICH. — 6. APPLE SANDWICH. — 7. FANCY BISCUITS. — 8. GINGER NUTS. — 9. JAM SANDWICH. — 12. SPONGE CAKE. — 1. FRUIT NUT FILLING. — 2. JAM WITHOUT SUGAR. — 3. LEMON CURD. — 4. MARMALADE. — 5. VEGETABLE MARROW JAM. — 1. SALAD. — 3. FRUIT SALAD. — 4. LEMON CORDIAL. — 6. ORANGE CORDIAL. — 7. WALLACE CHEESE.
11. 11.XIII.—EXTRA RECIPES. — 1. BARLEY WATER. — 2. BOILED HOMINY. — 3. BROWN GRAVY. — 4. BUTTERED RICE AND PEAS. — 5. CONVALESCENTS' SOUP. — 6. FINE OATMEAL BISCUITS. — 7. FINE OATMEAL GRUEL. — 8. MACARONI CHEESE. — 9. MANHU HEALTH CAKE. — 10. MANHU HOMINY PUDDING. — 11. PARKIN. — 12. PROTOSE CUTLETS. — 13. PROTOSE SALAD. — 14. RISOTTO. — 15. ROYAL NUT ROAST. — 17. WELSH RAREBIT. — 18. YEAST BREAD.
12. 12.XIV.—UNFIRED FOOD. — 1. COTTAGE CHEESE. — 2. DRIED FRUITS. — 3. EGG CREAM. — 4. PINE-KERNEL CHEESE. — 5. RAW CARROT JUICE. — 6. TWICE BAKED BREAD.
13. 13.XV.—WEIGHTS AND MEASURES AND UTENSILS. — USEFUL UTENSILS.
14. 14.XVI.—MENUS. — DINNERS.
15. 15.INDEX. — FOOD CHOPPERS.

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