Vegetarian Supplement to Scientific Feeding

About this eBook

Author

Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel), 1873-

Title

Vegetarian supplement to Scientific feeding

Original Publication

Oakland: Buckner Printing Co., 1915.

Credits

Richard Tonsing and 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

Vegetarianism

Category

Text

eBook-No.

74538

Project Gutenberg

https://www.gutenberg.org/ebooks/74538

Release Date

October 7, 2024

Copyright

Public domain in the USA.

Contents

1. 1.Vegetarian Supplement to Scientific Feeding
2. 2.CONTENTS
3. 3.INTRODUCTION
4. 4.PART I. — CHAPTER I. “THE BLOOD IS THE LIFE.” — WATER. — PROTEINS. — FATS. — CARBOHYDRATES. — MINERAL MATTER. — CHAPTER II. PREPARATION OF FOODS. — GREEN VEGETABLES. — GREEN VEGETABLES. — ARTICHOKES. No. 1. — ARTICHOKES. No. 2. — ASPARAGUS. — BEETS. — MASHED BEETS. — ROASTED CARROTS. — CARROT PUREE. No. 1. — CARROT PUREE. No. 2. — CREAMED CARROTS. No. 1. — CREAMED CARROTS. No. 2. — PEAS. — MIXED PEAS AND CARROTS. — CAULIFLOWER. — STRING BEANS. — SPINACH. — STUFFED GREEN PEPPERS. — ONIONS. — RAW ONIONS. — FRIED ONIONS. — PARSLEY. — MUSHROOMS. — COOKED CORN. — CANNED CORN. — KOHLRABI. — CABBAGE. — RED CABBAGE. — CABBAGE WITH TOMATO SAUCE. — SAUERKRAUT WITH DUMPLINGS. — SAUERKRAUT SALAD. — VEGETABLE OYSTER. — TURNIP PUREE. — FRIED PARSNIPS. — KALE. — SQUASH. — TOMATO PUREE. — CANNED STEWED TOMATOES. No. 1. — STEWED TOMATOES. No. 2. — STEWED TOMATOES. No. 3. — STEWED TOMATOES. No. 4. — SWEET POTATOES. — CREAMED POTATOES. — CRUST POTATOES. — STEAMED POTATOES. — FRENCH FRIED POTATOES. — MASHED POTATOES. — MASHED SWEET POTATOES. — POTATO BALLS. — POTATO PUDDING. — CHAPTER III. LEGUMES, EGGS, AND CHEESE. — BAKED BEANS. — BAKED LENTILS OR PEAS. — LIMA BEANS. No. 1. — LIMA BEANS. No. 2. — LIMA BEANS. No. 3. — PEA PUREE. — BEAN AND LENTIL PUREE. — RAW BEANS. — SOFT BOILED EGGS. No. 1. — BOILED EGGS. No. 2. — FRIED EGGS. — BAKED EGGS. No. 1. — BAKED EGGS. No. 2. — SAXON SOOL EGGS. — ESCALOPED EGGS. — PICKLED EGGS. — SCRAMBLED EGGS. No. 1. — SCRAMBLED EGGS. No. 2. — SCRAMBLED EGGS. No. 3. — SCRAMBLED EGGS WITH POTATOES. — SCRAMBLED EGGS WITH TOMATOES. — OMELET. — COTTAGE CHEESE. — CHAPTER IV. MISCELLANEOUS DISHES. — IRISH STEW. — DUMPLINGS WITH POTATOES AND PRUNES. — LIMA BEANS WITH CARROTS AND POTATOES. — SMALL WHITE OR BROWN BEANS WITH CARROTS AND POTATOES. — PEAS WITH CARROTS AND POTATOES. — GREEN PEAS WITH DUMPLINGS. — SUCCOTASH. — LENTILS WITH ONIONS. — MIXED VEGETABLES (Leipsiger Allerlie). — CABBAGE WITH RICE. (Jewish Dish.) — CABBAGE ROLLS. — POTATO STEW. (Poor Man’s Bill of Fare.) — MACARONI WITH PEA SAUCE. — MACARONI WITH BAKED CHEESE. — RICE WITH PEA OR LENTIL SAUCE. — SPANISH OMELET. — PEAS AND CHESTNUTS. — PEA CHEESE. — PEA LOAF. — CHAPTER V. SOUPS. — CREAM OF BEAN SOUP. — LENTIL OR PEA SOUP. — VEGETABLE SOUP. — KNORR’S VEGETARIAN SOUP. — SPLIT PEA SOUP. — ASPARAGUS SOUP. No. 1. — ASPARAGUS SOUP. No. 2. — ASPARAGUS SOUP. No. 3. — CORN SOUP. No. 1. — CORN SOUP. No. 2. — BUTTERMILK SOUP. — MILK SOUP WITH MACARONI. — MILK SOUP WITH FLOUR DUMPLINGS. — BUTTERMILK SOUP WITH RICE. — MILK SOUP WITH EGG. — MILK SOUP WITH BARLEY. — MILK SOUP WITH RICE. — MILK SOUP WITH OATS OR BUCKWHEAT. — MILK SOUP WITH CORN MEAL OR RICE FLOUR. — MILK SOUP WITH CORN STARCH. — MILK SOUP WITH WHEY. — MILK SOUP WITH CHOCOLATE. — MILK SOUP WITH BROWN FLOUR. — MILK SOUP WITH WHITE FLOUR. — Water Soups and Gruels. — WATER SOUP. No. 1. — WATER SOUP. No. 2. — WATER SOUP. No. 3. — WATER SOUP. No. 4. — WATER SOUP. No. 5. — BARLEY SOUP. — RICE SOUP. — WHEY GRUEL OR SOUP. — WHEY GRUEL FOR TWO PERSONS. — CELERY SOUP. — CREAM OF CELERY SOUP. No. 2. — CREAM OF CELERY SOUP. No. 3. — STRING BEAN SOUP. — CREAM OF CAULIFLOWER SOUP. — SPINACH SOUP. — TOMATO SOUP. — CREAM OF TOMATO SOUP. — CREAM OF TOMATO SOUP. No. 2. — APPLE SOUP. No. 1. — APPLE SOUP. No. 2. — APPLE SOUP. No. 3. — HUCKLEBERRY SOUP. — BLACKBERRY SOUP. — CHERRY SOUP. — DRIED CHERRY SOUP. — PLUM SOUP. — POTATO SOUP. No. 1. — POTATO SOUP. No. 2. — MIXED VEGETABLE SOUP. — BREAD SOUP. No. 1. — BREAD SOUP. No. 2. — BRAN SOUP. No. 1. — BRAN SOUP. No. 2. — BRAN SOUP. No. 3. — BARLEY GRUEL. — WHEAT GRUEL. — GLUTEN GRUEL. — RAW CEREAL GRUEL. — MIXED FLOUR GRUEL. No. 1. — MIXED FLOUR GRUEL. No. 2. — ARROWROOT GRUEL. — NUT GRUEL. No. 1. — NUT GRUEL. No. 2. — SAGO GRUEL. — CORNSTARCH GRUEL. — MILK GRUEL. No. 1. — MILK GRUEL. No. 2. — PEPTONIZED GRUEL. — ONION GRUEL. No. 1. — ONION GRUEL. No. 2. — BREAD GRUEL. No. 1. (WITH BARLEY.) — OATMEAL GRUEL. — RICE GRUEL. No. 1. — RICE GRUEL. No. 2. — CHOCOLATE CORNSTARCH. — BOILED CUSTARD. — CHAPTER VI. CEREALS, NOODLES AND DUMPLINGS. — STEEL CUT OATS. — ROLLED OATS WITH CRANBERRY SAUCE. — RYLAX WITH PRUNE JAM. — ROLLED WHEAT. — RAW ROLLED OATS. — RAW ROLLED WHEAT OR RYLAX. — BRAN MUSH. — BRAN AND RYE MUSH. — RAW WHOLE WHEAT. — BOILED WHOLE WHEAT. — POLENTA (Italian Dish). — RICE FLOUR. No. 1. — RICE FLOUR. No. 2. — CORN MEAL MUSH. — BARLEY. — BREAD AND MILK. — CRACKER AND MILK. — DIRECTIONS FOR BOILING RICE. — MILK RICE. — LIGHT RICE WITH EGG. — RICE CREAM. — ALMOND RICE. — APPLE RICE. — CHERRY RICE. — CURRANT RICE. — RHUBARB RICE. — TOMATO RICE. — BROWN RICE. — CARROT RICE. — MACARONI WITH CREAM. — NOODLES. — DUMPLINGS. — LIGHT FLOUR DUMPLINGS. — POTATO DUMPLINGS. No. 1. — POTATO DUMPLINGS. No. 2. — BREAD DUMPLINGS. No. 1. — BREAD DUMPLINGS. No. 2. — BAKED CORN MEAL DUMPLINGS. — MIXED DUMPLINGS. — FLOUR DUMPLINGS. No. 1. — FLOUR DUMPLINGS. No. 2. — FLOUR DUMPLINGS. No. 3. — FLOUR DUMPLINGS. No. 4. — CHAPTER VII. BREAD AND CAKES. — WHOLE WHEAT BREAD. — LIGHT WHOLE WHEAT BREAD. — LIGHT GRAHAM BREAD. — WHITE BREAD. — COFFEE CAKE. — RAW BREAD. — TOASTS. — WATER TOAST. — TOMATO TOAST. — BARLEY TOAST. — RICE TOAST. — RYE OR BRAN TOAST. — PRUNE TOAST. — APRICOT TOAST. — CREAM TOAST OF WHEAT BREAD OR SHREDDED WHEAT. — CRANBERRY OR TOMATO TOAST. — APPLE TOAST. — MILK TOAST. — CREAM TOAST. No. 1. — CREAM TOAST. No. 2. — CREAM TOAST. No. 3. — CELERY TOAST. — SPINACH TOAST. — EGG TOAST. No. 1. — EGG TOAST. No. 2. — BISCUITS. — POP-OVERS. — BRAN MUFFINS. — BRAN BREAD. — BOSTON BROWN BREAD. — WHITE MUFFINS. — PASTRY FOR TARTS OR PIES. — SAND TART. — PLAIN CAKE. — FROSTING. — NUT-BUTTER PIE CRUST. — STRAWBERRY SHORT CAKE. No. 1. — STRAWBERRY SHORT CAKE. No. 2. — FRUIT CAKE. — MIXED FLOUR. — RYE NUTS. No. 1. — RYE NUTS. No. 2. — APPLE FRITTERS. — FRIED BREAD. — CRUSTS. — IMPERIAL STICKS. — CORN BREAD. No. 1. — CORN BREAD. No. 2. — CORN BREAD. No. 3. — DOUGHNUTS. — CEREAL OMELET. — HOMINY CAKES. — BREAD OMELET. — CORN FRITTERS. No. 1. — CORN FRITTERS. No. 2. — SNOW BALLS. — EGG TOAST. — RICE FRITTERS. — UNLEAVENED GERMAN PANCAKES. No. 1. — GERMAN POTATO PANCAKES. No. 2. — GERMAN PANCAKES. No. 3. — APPLE PANCAKES. — PLUM PANCAKES. — CHERRY PANCAKES. — BUCKWHEAT CAKES. — ROMAN MEAL CAKES. — STEAMED BREAD PUDDING. — BLACK BREAD PUDDING. — MATZOON PUDDING. — MATZOON CAKES. — PLAIN BREAD PUDDING. — RICE PUDDING. — SAGO PUDDING. — FLOUR BREAD PUDDING. — CORN MEAL PUDDING. — BLACK BREAD PUDDING. — STEAMED BREAD PUDDING. — POTATO PUDDING. — RICE FLOUR PUDDING. — APPLE-BREAD PUDDING. — BAKED BREAD PUDDING. — VEGETABLE PUDDING. No. 1. — VEGETABLE PUDDING. No. 2. — CHAPTER VIII. SAUCES, SALAD DRESSINGS AND SALADS. — BUTTER SAUCE. No. 1. — BUTTER SAUCE. No. 2. — TOMATO SAUCE. — DRIED CURRANT SAUCE. — MINT SAUCE. — LEMON SAUCE. — CHERRY SAUCE. — CAPER SAUCE. — HORSE RADISH SAUCE. — MUSTARD SAUCE. — MUSHROOM SAUCE. — CREAM SAUCE. No. 1. — CREAM SAUCE. No. 2. — ALMOND SAUCE. — OLIVE SAUCE. — DRIED CHERRY SAUCE. — SALAD DRESSINGS FOR CEREALS, VEGETABLES AND FRUITS. — FRENCH DRESSING. — MAYONNAISE DRESSING. No. 1. — MAYONNAISE DRESSING. No. 2. — MAYONNAISE DRESSING. No. 3. — MAYONNAISE DRESSING. No. 4. — MAYONNAISE DRESSING. No. 5. — MAYONNAISE DRESSING No. 6. — HONEY OR SYRUP DRESSING. — SYRUP DRESSING. No. 2. — SALADS. — APPLE SALAD. No. 1. — APPLE SALAD. No. 2. — APPLE SALAD. No. 3. — CELERY SALAD. — CUCUMBER SALAD. — TOMATO SALAD. — BOILED VEGETABLE SALAD. — CABBAGE SALAD. — TOMATO AND WATERCRESS SALAD. — DANDELION SALAD. — YELLOW DOCK SALAD OR SOUR GRASS. — LETTUCE SALAD. — SPINACH SALAD. — CHEESE SALAD. — NUT SALAD. — EGG SALAD. — CEREAL SALAD. No. 1. — CEREAL SALAD. No. 2. — EMPIRE SALAD. — CORN SALAD. — STRING BEAN SALAD. — RADISH SALAD. No. 1. — OLIVE SALAD. — RHUBARB SALAD. — ASPARAGUS SALAD. — MUSHROOM SALAD. — CELERY ROOT SALAD. — POTATO SALAD. — BANANA SALAD. — ORANGE SALAD. — PINEAPPLE SALAD. — PINEAPPLE AND APPLE SALAD. — PINEAPPLE AND ORANGE SALAD. — APPLE AND BANANA SALAD. — ORANGE AND BANANA SALAD. — FRUIT SALAD IN GELATINE. — CRANBERRY AND CELERY SALAD. — PEACH SALAD. — APRICOT SALAD. — CRANBERRY AND BANANA SALAD. — CRANBERRY AND PEAR SALAD. — BANANA AND GRAPE SALAD. — RADISH SALAD. No. 2. — BEET SALAD. — MIXED SPINACH SALAD. — CARROT SALAD. — PLUM SALAD. — DRIED VEGETABLE SALAD. — CHAPTER IX FRUITS AND LIGHT PUDDINGS — SOAKED FRUIT. No. 1. — SOAKED FRUIT. No. 2. — FIG BUTTER. No. 1. — FIG BUTTER. No. 2. — RAISIN OR CURRANT BUTTER. — BUCKTHORN BARK EMULSION. No. 1. — BUCKTHORN BARK EMULSION. No. 2. — GROUND DATES. — GROUND DRIED PRUNES. — BAKED APPLES. — BAKED PEACHES. — AMBROSIA. — BAKED APPLES IN GELATINE. — APPLE SAUCE. No. 1. — APPLE SAUCE. No. 2. — BANANA GELATINE. — PINEAPPLE GELATINE. — APPLE SNOW. — APRICOT SNOW. — APRICOT SAUCE. — GOOSEBERRY COMPOT. — GOOSEBERRY PUDDING. — STEWED BLACKBERRIES. — STEWED HUCKLEBERRIES. — BAKED APPLES IN OIL. — STRAWBERRIES WITH WHIPPED CREAM. — PEACHES AND PEARS WITH WHIPPED CREAM. — FRUIT TAPIOCA. — BLACKBERRY SAGO. — APPLE SAGO. — BERRY TAPIOCA. — RHUBARB PUDDING. — APPLE PUDDING. — CURRANT, RASPBERRY OR PEACH PUDDING. — LEMON FILLING FOR PIE. — PLAIN JUNKET. — CRANBERRY SAUCE, STERILIZED. — RHUBARB WINE. — CHAPTER X. FLUIDS AND GELATINE. — MILK. — PREPARATION OF MODIFIED MILK (RAW). — SCALDED MILK (MODIFIED). — BOILED MILK AND CREAM FOR TABLE USE. — STERILIZED MILK (MODIFIED). — PASTEURIZED MILK. — BOILED MILK. — KUMISS. — RICE WATER. — BARLEY WATER. — EAGLE BRAND CONDENSED MILK. — WHIPPED SOUR MILK. — WHIPPED SWEET CREAM. — CLABBER. — TOAST WATER. — TOAST AND APPLE WATER. — LEMONADE. — BRAN TEA. — MALTED MILK. No. 1. — MALTED MILK. No. 2. — UNFERMENTED BEER. — CAMOMILE TEA. — FENNEL TEA. — BUCKTHORN TEA. — WHEY. No. 1. — WHEY. No. 2. — BRAN GELATINE. — IRISH MOSS. — RAW GREEN PEA JUICE. — LEMON WHEY. — ALBUMEN WATER. — FLAXSEED TEA. — APPLE BARLEY WATER. — WATER EGGNOG. No. 1 — WATER EGGNOG. No. 2. — LEMONADE WITH EGG. — MILK EGGNOG. — FRUIT LEMONADE. — ALMOND MILK. — RYE LEMONADE. — STRAWBERRY MILK. — COCOA SHELLS. — TEA. — COFFEE. — MALT OR CEREAL COFFEE. — COCOA. No. 1. — COCOA. No. 2. — BEAN TEA OR BROTH. — PEA AND LENTIL TEA. — LEGUME GELATINE. — CHAPTER XI. MENUS AND SANDWICHES. — FANCY MENUS FOR DINNER. — SIMPLE MENUS FOR BREAKFAST. — MENUS FOR LUNCH OR SUPPER. — MENUS FOR SIMPLE DINNERS. — NATURAL DIET. — SAMPLE MENUS SUITABLE FOR ANY MEAL. — SANDWICHES. — HONEY SANDWICHES. — SCRAMBLED EGGS ON SANDWICHES, AND CHERRIES. — GROUND NUTS WITH APPLES AND RAISINS. — NUT AND DATE SANDWICHES. — TOMATOES WITH POPCORN, BREAD AND BUTTER. — EGG SANDWICHES WITH WATERCRESS, OLIVES. — GRATED CHEESE, APPLES AND BUTTERED BREAD. — COTTAGE OR CREAM CHEESE SANDWICHES. — CABBAGE SALAD WITH BREAD AND BUTTER. — POTATO SALAD WITH BLACK BREAD AND BUTTER. — PEANUT AND OLIVE SANDWICHES. — HEALTH HINTS. — RIGHT AND WRONG FOOD MIXTURES. — DO NOT MIX : — GOOD COMBINATIONS. — CHAPTER XII. HOUSEHOLD BOOKKEEPING.
5. 5.HYGIENE, ECONOMY AND SANITATION. — PRESERVATION OF EGGS FOR THE WINTER. — PRESERVATION OF EGGS. No. 2. — DISHWASHING. — DISINFECTION OF EXCRETA. — WHITEWASH FOR WOODWORK.
6. 6.PART II. — CHAPTER I. ANATOMY AND PHYSIOLOGY OF BRAIN AND BODY. — The Brain. — The Sympathetic or Involuntary Nervous System. — CIRCULATION. — The Lymphatics. — Absorption. — CHAPTER II. KNOW THYSELF. — STIMULANTS—THEIR EFFECT UPON THE BODY. — CHAPTER III. CONSTIPATION. — OBESITY. — CHAPTER IV. PSYCHOTHERAPY. — CHAPTER V. SUGGESTIVE MENUS FOR ACUTE CONVALESCENTS. — 1. Breakfast. — 10 to 11 A. M. — Dinner. — 3 to 4 P. M. — Supper. — 2. Breakfast. — 10 to 11 A. M. — Dinner. — 3 to 4 P. M. — Supper. — 3. Breakfast. — 10 to 11 A. M. — Dinner. — 3 to 4 P. M. — Supper. — 4. Breakfast. — 10 to 11 A. M. — Dinner. — 3 to 4 P. M. — Supper. — DIABETIC FOODS. — TABLE OF COMMONLY USED FOODS, GIVING CALORIC VALUE. — MEMORANDUM
7. 7.INDEX TO RECIPES — Legumes, Eggs and Cheese. — Miscellaneous Dishes. — Soups or Gruels. — Cereals, Noodles, Dumplings. — Breads, Cakes, and Puddings. — Sauces and Salad Dressing. — Salads. — Fruits and Light Puddings. — Fluids and Gelatines.

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