Uncooked foods & how to use them

About this eBook

Author

Christian, Mollie Griswold, 1869-1942

Title

Uncooked foods & how to use them : a treatise on how to get the highest form of animal energy from food, with recipes for preparation, healthful combinations and menus

Original Publication

New York: The Health-Culture Company, 1904.

Credits

The Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Raw foods

Category

Text

eBook-No.

79407

Project Gutenberg

https://www.gutenberg.org/ebooks/79407

Release Date

August 20, 2026

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.Uncooked Foods & How to Use Them
3. 3.Untitled
4. 4.Dedication
5. 5.Untitled
6. 6.PREFACE TO SECOND EDITION.
7. 7.CONTENTS.
8. 8.WHY THIS BOOK WAS WRITTEN.
9. 9.INTRODUCTION.
10. 10.THE PROBLEM OF PROBLEMS.
11. 11.THE FUNCTION OF FOODS.
12. 12.FOOD PRODUCTS.
13. 13.“RAW” FOODS.
14. 14.ECONOMY—SIMPLICITY.
15. 15.AS A REMEDY.
16. 16.EMANCIPATION OF WOMAN.
17. 17.THE SELECTION OF FOODS. — BANANAS. — SWEET FRUITS. — EVAPORATED FRUITS. — OLIVES AND OLIVE OIL. — MILK AND HONEY.
18. 18.FOOD COMBINATIONS. — Breakfast. — Luncheon. — Dinner.
19. 19.THE PREPARATION OF FOOD.
20. 20.PREPARATION OF UNCOOKED FOODS.
21. 21.EFFECTS OF COOKING FOOD.
22. 22.COOKING MILK.
23. 23.FLESH FOODS.
24. 24.NUTS.
25. 25.FRUITS.
26. 26.CEREALS.
27. 27.VEGETABLES.
28. 28.BREAD—FERMENTATION.
29. 29.CONDIMENTS.
30. 30.HOW TO EAT.
31. 31.MASTICATION.
32. 32.FEEDING CHILDREN.
33. 33.FOOD VALUES AND TABLES.
34. 34.HOW TO BEGIN THE USE OF UNCOOKED FOODS.
35. 35.RECIPES.
36. 36.SOUPS. — SWEET POTATO SOUP. — FRESH GREEN PEA SOUP. — VEGETABLE SOUP (NO. 1). — VEGETABLE SOUP (NO. 2). — PEA OR BEAN SOUP. — CREAM OF TOMATO SOUP. — CREAM OF CEREAL SOUP. — CREAM OF CELERY. — CREAM OF CORN.
37. 37.VEGETABLES. — CELERY. — COLD SLAW. — LETTUCE — CARROTS AND TURNIPS. — FRESH TOMATOES. — SWEET GREEN CORN. — FRESH GREEN PEAS. — CUCUMBERS. — OLIVES. — RADISHES.—CARROTS.—ONIONS.—SWEET POTATOES.—TURNIPS.—BEETS.—GREEN PEPPERS. — NUTS AND CARROTS. — CORN FOR WINTER USE. — SUN-COOKED CORN. — KRAUT.
38. 38.FLESH FOODS. — BEEFSTEAK A LA TARTAR. — CHIPPED BEEF IN CREAM. — CLAMS AND OYSTERS. — DRIED AND SMOKED FISH.
39. 39.EGGS. — FRUIT EGG-NOG. — FAMILY EGG-NOG. — EGGS PLAIN. — BEATEN EGGS. — WHIPPED EGGS. — EGG CREAM. — ORANGE EGG.
40. 40.CEREALS. — OAT GROATS. — WHOLE WHEAT. — FLAKED OATS OR FLAKED WHEAT. — FLAKED WHEAT DRY. — CHRISTIAN’S COMBINATION CEREAL. — UNFIRED BREAD. — UNLEAVENED GEMS. — UNLEAVENED HYGEIA GEMS.
41. 41.SANDWICHES. — APPLE AND NUT SANDWICHES. — LETTUCE AND CHEESE SANDWICH. — CHEESE AND DATE SANDWICH. — CREAM CHEESE SANDWICH. — RIPE OLIVE SANDWICH. — CHIPPED BEEF SANDWICHES. — ANCHOVY SANDWICH. — RAW BEEF SANDWICH.
42. 42.NUTS. — FOR BLANCHING ALMONDS.
43. 43.SALAD DRESSINGS. — HYGIA SALAD DRESSING. — WHIPPED CREAM FOR SALAD DRESSING.
44. 44.SALADS. — BANANA SALAD. — CHERRY SALAD. — FRUIT SALAD. — GRAPE FRUIT SALAD. — ORANGE AND APPLE SALAD. — APPLE SALAD. — PINEAPPLE SALAD. — CHEESE EGGS. — APPLES—CRESS SALAD. — CRESS AND CABBAGE SALAD. — ASPARAGUS SALAD. — NASTURTIUM SALAD. — CUCUMBER SALAD. — VEGETABLE SALAD. — SPINACH SALAD. — NUT SALAD. — CRESS AND CELERY SALAD. — CELERY AND BRAZIL NUT SALAD. — MEXICAN SALAD. — STUFFED TOMATOES. — ASSORTED SALAD. — ENDIVE WITH WINTER SALAD. — ARTICHOKE SALAD. — STUFFED PEPPERS. — TOMATO AND CUCUMBER SALAD. — TOMATO SALAD. — CELERY AND RADISH SALAD. — DANDELION SALAD. — STUFFED CUCUMBERS. — TOMATO AND WATER CRESS SALAD. — CELERY SALAD. — ANCHOVY SALAD. — SMOKED HERRING SALAD.
45. 45.FRUIT AND FRUIT DISHES. — SNOWFRUIT. — CRUSHED STRAWBERRIES. — STRAWBERRIES AND ORANGES. — STRAWBERRIES AND WHIPPED CREAM. — PEARS AND CREAM. — PEACH AND APPLE MUXIT. — FRUIT MEDLEY. — FRUIT DESSERT. — AMBROSIA. — BANANAS AND CREAM. — FIG BUTTER. — DATE AND NUT BUTTER. — SNOW PUDDING. — GRAPE TRIFLE. — ALMOND CUSTARD. — FRUIT AND NUT MEDLEY. — LEMON TRIFLE. — A SIMPLE DESSERT. — FRUIT AND NUT CUSTARD. — APPLE FROST. — APPLE SNOW. — APPLES WITH OLIVE OIL. — APPLES. — ORANGES ICED. — RASPBERRIES ICED. — CURRANTS (No. 1.) — CURRANTS (No. 2.) — PINEAPPLE. — PINEAPPLE. — ORANGE BASKETS. — GRAPE FRUIT. — THE GUAVA. — TO KEEP LEMONS. — MELONS.
46. 46.EVAPORATED FRUITS. — PRUNES. — PEACHES AND APRICOTS. — EVAPORATED APPLES WITH RAISINS. — NUT-FIG MARMALADE. — STUFFED PRUNES. — STUFFED DATES. — PRUNE DESSERT.
47. 47.CHEESE AND JUNKET. — JUNKET. — CLABBER. — CREAM CHEESE. — CREAM CHEESE AND NUTS.
48. 48.CAKE, PUDDINGS AND PIES. — FIG AND NUT CAKE. — SWEET POTATO PUDDING. — CHERRY PIE. — PEACH PIE. — PRUNE PIE.
49. 49.JELLIES. — STRAWBERRY SPONGE. — STRAWBERRIES IN JELLY. — STRAWBERRY JELLY. — STRAWBERRY ICE CREAM. — STRAWBERRY FOAM. — PEACH JELLY. — ORANGE CUPS. — APPLE SNOW. — JELLY FOR SNOW. — GRAPE JELLY. — ICE CREAM WITH JELLY. — DATE JELLY. — RUSSIAN JELLIES. — FRUIT JELLY. — ORANGE AND BANANA JELLY. — BANANA CREAM. — PRUNE JELLY. — GRAPE JELLY. — WATERMELON JELLY. — SNOW JELLY. — GRAPE FRAPPE.
50. 50.MOUSSÉS, SAUCES AND WHIPS. — GOOSEBERRY SAUCE. — DATE SAUCE. — BLACKBERRY SAUCE. — HUCKLEBERRY SAUCE. — STRAWBERRY SAUCE (No. 1.) — STRAWBERRY SAUCE (No. 2.) — CRANBERRY SAUCE. — AS DESSERT. — FRUIT WHIP. — PRUNE WHIP. — ORANGE WHIP. — STRAWBERRY MOUSSÉ. — RASPBERRY MOUSSÉ. — MAPLE MOUSSÉ.
51. 51.CREAMS. — FRUIT CREAM. — BAVARIAN CREAM. — APPLE AND EGG CREAM. — BANANA CREAM (No. 1.) — BANANA CREAM (No. 2.) — BANANA CREAM (No. 3.) — APPLE, ALMOND CREAM. — NUT CREAM. — PEACH CREAM. — STRAWBERRY CREAM.
52. 52.ICE CREAM, ICES AND DRINKS. — ICE CREAM. — RASPBERRY ICE. — PEACH ICE. — SORBETS. — STRAWBERRY ICE. — STRAWBERRY SHERBET. — ICED CANTALOUPE. — NECTAR. — ORANGEADE. — MEDLEY NECTAR.
53. 53.MENUS. — SUGGESTIONS FOR SEVEN DAYS’ MENUS. — MONDAY. — TUESDAY. — WEDNESDAY. — THURSDAY. — FRIDAY. — SATURDAY. — SUNDAY.
54. 54.SUGGESTIONS FOR BANQUETS. — BANQUET MENU (No. 1.) — BANQUET MENU (No. 2.)
55. 55.APPENDIX. — POISONING AND ADULTERATING FOODS.
56. 56.INDEX.

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