LADY MONTAGUE

DRESSING FOR STUFFING CHICKENS

i YZ cups stale bread crumbs Chopped onions

l/3 cup butter Herbs

Salt Pepper

Mix the ingredients, season to taste and moisten. Fill both openings of bird, each about half full and either truss or use skewers to hold the chicken in shape. Boiled chest- nuts can be added to the dressing, in which case omit all sea- soning but the salt and pepper. Celery and parsley also improve the flavor.

ROAST CHICKEN

Clean, stuff, and truss the chicken and put it on its back in the pan. Dredge with flour, salt and pepper and dot it with bits of butter. Put a little water in the pan and bake in a hot oven, allowing twenty minutes to the pound. Baste frequently, using two tablespoons of butter melted in a cup of boiling water. The heat of the oven should be reduced when the chicken begins to brown. Continue basting every ten minutes, using the drip'pings in the pan. Turn the bird often while cooking that it may brown evenly. When cooked, remove to a hot platter, and make the gravy.

GRAVY FOR ROAST POULTRY

When the chicken has been taken from the pan, add to the drippings two tablespoons of flour; let it brown, stirring

CHICKEN 323

constantly, then add slowly the water in which the liver was boiled.

Cook five minutes, stirring constantly, and add hot water if the gravy is too thick, with salt and pepper to taste and the finely chopped liver which has been parboiled in salted water.

BROILED CHICKEN

Split down the back, season well with salt and pepper, and rub. all over with softened butter, especially breast and legs. Place on a well-greased broiler, and broil over a slow fire about twenty minutes, turning often. The flesh side must be turned to the fire for the longer time as the skin side would burn before the chicken is cooked through. Put on a hot dish and spread with maitre d'hotel butter, and garnish with parsley.

CREAMED CHICKEN

I cup cold cooked chicken I tablespoon butter

1 tablespoon chopped parsley i tablespoon flour Salt, paprika I cup rich milk

Melt the butter in a saucepan, add the flour, and pour the milk in slowly, stirring constantly. Cook until the raw taste of the flour is gone. Add the parsley and seasoning and the diced chicken and cook five minutes. Serve on toast.

SCALLOPED CHICKEN

Put creamed chicken into a baking dish; cover with grated cheese, bread crumbs and small pieces of butter, and brown in the oven.

JELLIED CHICKEN

3 ounces vegetable gelatine i cup chopped chicken

2 cups of chicken broth Salt, onion juice

Soak the gelatine in a cup of hot water 20 minutes, and add the boiling hot broth, stirring until dissolved. Season well. Pour in a mold wet with cold water, enough gelatine

324 MEATLESS COOKERY

to cover the bottom, and put aside until firm. Mix the chopped chicken with the rest of the gelatine and put in the mold. Serve with a highly seasoned sauce. A decoration of truffles may be put on top of the mold.

BALTIMORE CHICKEN

Split a spring chicken and cut in four pieces. Moisten, and sprinkle with salt, and dip in egg and fresh crumbs. Dredge with flour and place in a greased pan, and bake twenty minutes in a hot oven, basting after first ten minutes with melted butter. Remove to a hot dish and serve with a white sauce made of one tablespoon of flour, one of butter, one cup of milk, salt and pepper. Garnish with fingers of toast or fried mush.

Where's the cook? Is supper ready, the house trimmed, rushes strewed, cobwebs swept?

SHAKESPEARE.

BREAKFAST MENUS

Sliced Pineapple

Boiled Rice

Hashed Browned Potatoes Whole Wheat Gems

* * *

Oranges Hominy

Baked Bana'nas Potato Cakes Toasted White Bread

Cereal Coffee

* * *

Fresh Strawberries Baked Mush Maple Syrup

Minced Potato Graham Hurry-Ups

Cereal Coffee

* * *

Grape Fruit Toasted Rice Flakes

Fried Mush Currant Gems

Buttermilk

* * *

Malaga Grapes

Shredded Wheat Biscuits

Fried Tomatoes Corn Cake

MEATLESS COOKERY

Cream of Wheat Fried Bread with Cheese

Hot Malted Milk

# * #

Oranges Bran Mush Mushrooms in Cream

* * *

Toasted Corn Flakes

Baked Sweet Apples

Grape Juice

* * *

Sliced Potatoes in Cream

Potato and Onion Hash

Baking Powder Biscuit

Creamed Potatoes

Cheese Souffle

Apples Pearl Barley

Cereal Coffee

* * *

Grape Fruit Rolled Oats

* * *

Grape Fruit Mush

Cereal Coffee

* * *

Oranges Farina

Cereal Coffee

* * *

Cereal with Stewed Figs

Corn Gems

Parker House Rolls

Cream Toast

Whole Wheat Bread

Rice Muffins

Corn Muffins

Entire Wheat Muffins

Cereal Coffee or Cocoa

Lyonnaise Potatoes

Baked Bananas Uncooked Cereal

Buckwheat Cakes and Syrup Cereal Coffee or Cocoa

Boiled Fondue

Potato Balls

Coddled Apples Cereal with Cream

Cereal Coffee

# * *

Malaga Grapes Wheatena

Cereal Coffee

* * *

Blackberries

Fried Bread with Cheese Cereal Coffee

Whole Wheat Rolls

Rye Biscuits

Griddle Cakes

Broiled Tomatoes

Banana Baked

Cereal Coffee

* * *

Huckleberries Cream of Wheat

* * *

Prunes Hominy

Cereal Coffee

Hashed Brown Potatoes

Gluten Gems

Cream Biscuits

MEATLESS COOKERY

Rice and Cheese

Stewed Tomatoes

Cantaloupe Corn Flakes

Cereal Coffee

LUNCHEON MENUS

Asparagus Tips on Toast

Prune Fluff

* * *

Creamed Okra on Toast Lettuce Sandwiches Apple Sauce

Date Surprise

* * *

Cottage Cheese

Banana Salad

Steamed Rice

Plum Sauce

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Cream Cheese

Spinach on Toast

Cherry Bread

* * *

Date Toast

Orange Fluff

* * *

Strained Honey Ginger Bread

String Beans Prune Sauce

Somerset Sandwiches

Russian Toast Breaded Tomatoes

Banana Dessert

* # *

Chestnut Flour Soup Fried Mush

Pineapple Tapioca

* * *

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Rice Soup

Tomato Sandwiches Malaga Grapes

Pineapple Sauce Wafers

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Cottage Cheese

Vegetable Bouillon Steamed Rice with Tomato Sauce

Honey Apples

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Escalloped Tomatoes

Pearl Barley with Dates Baked Apple Jelly * * #

Asparagus Broth

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Tomato and Celery Soup Potato and Rice Patties

Lettuce French Dressing Prune Fluff

* * *

Tomato Bouillon

Cheese on Toast

Orange Jelly Whipped Cream

English Walnuts

* * *

Cream of Rice Soup Baked Tomatoes on Toast

Cocoanut Blancmange

* * *

Cream of Spinach Soup Hashed Brown Potatoes

Peanut Butter Sandwiches Apple Sauce Cake

Stuffed Olives

Welsh Rarebit

Brown Bread Sandwiches Molasses Cake

Green Peas

French Salad

Cornmeal Bread

Fruit Salad

330 MEATLESS COOKERY

Potato Chowder

Buttered Toast Endive Salad Cheese

Baked Apple Dumpling

* * *

Split Pea Soup Croutons

Baked Onions Stuffed with Nuts Cream Toast

Date Pudding Hard Sauce

* * *

Nut and Vegetable Stew

Fruit Macedoine Buns White Clover Honey

* * #

Cream of Barley Soup Stuffed Potatoes Cheese Salad

Pineapple Ginger Snaps

* * *

Green Pea Soup

Escalloped Tomatoes Ripe Olives

Bavarian Cream Yorkshire Cake

* * *

Cream of Celery Soup

Saratoga Potatoes Head Lettuce

Brown Betty Hard Sauce

DINNER MENUS

Cream of Vegetable Oyster Soup

Boston Roast

Browned Potatoes Baked Egg Plant

Turnip Puree

Date Surprise

* * *

Potato Chowder

Macaroni au Gratin

Mashed Sweet Potatoes Fresh Spinach

Fruit Salad Ginger Pudding

MENUS 33i

Lima Bean Soup

Irish Stew Chili Sauce

Creamed Potatoes Buttered Beets

Lemon Pie Pecans

* * *

Tomato Bisque

Baked Beans Potato with Parmesan

Mashed Squash Celery

Cottage Pudding English Walnuts

* * *

Vegetable Soup

Mushroom Pie Baked Sweet Potatoes Boiled Onions

Cheese Balls Brown Betty

* * *

Italian Soup Macaroni, and Kidney Beans Parisian Potatoes

Egg Plant Waldorf Salad

Chocolate Layer Pudding Pine Nuts

* *• *

Cream of Corn Soup

Rice a la Mexicaine .Mashed Potatoes

Vegetable Oysters Macedoine Salad

Tapioca Pudding

* * *

Cream of Potato Soap

Bananas Fried Lima Beans Mashed Turnips

Combination Salad

Oranges Filberts

* * *

Cream of Pea Soup

Macaroni with Tomato Baked Potatoes

Buttered Cauliflower Apple and Celery Salad

Cream of Rice Pudding

332 MEATLESS COOKERY

Cream of Bean Soup

Cornmeal Cutlets Browned Potatoes Green Peas

Lettuce French Dressing

Normandy Pudding Whipped Cream

* # *

Tomato Soup

Vegetable Marrow, Stuffed New Potatoes

Rice and Almond Molds

Stewed Green Gages Cheese Straws

* * *

Spinach Soup Stuffed Tomatoes Potatoes Asparagus

Ginger and Cream Cheese Fritters

* * *

Cream of Celery Soup Cucumber Stewed with Onions New Potatoes

Lettuce Salad Cheese Pudding

* * *

Brown Potato Soup

Rice Rissoles Baked Tomatoes Spinach

Celery Salad

Clear Apples

* * *

Turkish Pilaf Corn

Curried Vegetables Puffed Potatoes

Tomato Soup

Almond Apple

* * *

Creole Soup

German Pudding

* * *

Artichoke Soup Tomato and Potato Pie

Almond and Raisin Pudding

Cheese Balls Peas

Cauliflower in Cream Summer Salad

Cheese on Toast

MENUS 333

Almond Soup

Curried Cauliflower and Rice Stuffed Peppers

Apple Tart Cheese Ramequins

* * *

Macaroni Soup

Chestnut Puree Onions Stewed Boiled Potatoes

Green Ginger Pudding

* * *

Manhattan Soup Macaroni Italian Potato and Onion Pie

Squash Baked Apples

* # *

Cauliflower Soup

Mushrooms in Cream Apple Sauce

Saute Potatoes Mashed Turnips

Pumpkin Pie

* * *

Onion Soup

Brazil Cutlets Bread Sauce and Brown Gravy

Potatoes Seakale

Salad and Cheese

Charlotte Russe

* * *

Chestnut Soup Macaroni and Tomatoes Apple Sauce

Mashed Potatoes Brussels Sprouts

Cranberry Pudding Celery Sticks

* # *

Black Bean Soup Macaroni Cheese Mashed Potatoes Stuffed Tomatoes

Carrot Pudding Sauce

Olives Celery

334 MEATLESS COOKERY

SPECIAL DINNER MENUS EASTER MENU

Cream of Celery Soup Wafers

Radishes Ripe Olives Salted Almonds

Apple Fritters

Macaroni Cutlets

Potato Puffs Fresh Asparagus Baked Onions

Tomato Salad

Whole Wheat Bread Graham Bread Bran Biscuit

Pineapple Gelee Mixed Nuts Oranges

LINCOLN'S BIRTHDAY MENU

Tomato Soup

Celery Ripe Olives

Hominy Croquettes Mushroom Sauce

Baked Potatoes Boiled Onions Fried Egg Plant

Apple and Nut Salad Marmalade Sandwiches

Sweet Cider Candied Fruit Pudding

Mixed Nuts Apples Oranges

CHRISTMAS MENU

Macedoine of Fruit

Julienne Soup Croutons

Celery Radishes Ripe Olives

Chestnut Pie Cranberry Jelly

Glazed Sweet Potatoes Creamed Brussels Sprouts

Christmas Salad

Cinnamon Buns Bread Fingers

Plum Pudding Nuts and Raisins

CHRISTMAS MENU

Fruit Cocktail Radishes Celery Salted Almonds

Manhattan Soup Toasted Squares

Rissoles Stuffed Potatoes

Asparagus Tips Peas

MENUS 335

Barley Water

Head Lettuce Celery Sandwiches Cheese

Mince Pie Assorted Fruit

Cereal Coffee

CHRISTMAS MENU

Salpicon of Fruit

Tomato Bisque Rice Biscuit

Radishes Pine Nuts Ripe Olives

Curried Vegetables Sauce Diced Cucumbers

Potatoes a la Maitre d'Hotel Spanish Onions Cranberry Sauce

Apple and Celery Salad Wafers

Caramel Ice Cream Assorted Fruit Creamed Cheese on Wafers

WASHINGTON'S BIRTHDAY MENU

Washington Chowder

Celery Radishes

Spaghetti Croquettes Cranberry Jelly

Baked Sweet Potatoes Buttered Cauliflower Italian Beets

Potato Salad Whole Wheat Bread Fruit Bread

Apple Sauce

Cherry Pie Gingerbread

Oranges English Walnuts

Cereal Coffee

ST. PATRICK'S DAY MENU

Cream of Spinach Soup

Celery Bread Sticks

Hot Pot Cucumber Jelly

Mashed Irish Potatoes Fresh String Beans

Creamed Corn au Gratin Combination Green Salad

Whole Wheat Bread Toasted Rice Biscuit

Apple Roll Almonds Apples

Iced Ginger Ale

336 MEATLESS COOKERY

FOURTH OF JULY MENU

Iced Tomato Bouillon Whipped Cream

Savory Tomatoes

Stuffed Potatoes Peas in Cream Fresh Asparagus

Summer Salad

Rice Biscuit

Chocolate Ice Cream Fresh Red Raspberries

Brazil Nuts

THANKSGIVING MENU

Cream of Chestnut Soup

Celery Radishes Ripe Olives

Nut and Cheese Roast Browned Potatoes Cranberry Sauce

Stuffed Cucumbers Fruit Salad

Nut Buns Graham Bread

Pumpkin Pie Mince Pie

Oranges Apples

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Molds, Rice and, 254.

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Wafers, 320. Almonds, Salted, 219. Angel Food Cake, 320. Angel Food Cake, Mock,

317. Apollinaris Lemonade,

Soda or, 7. Apple Almond, 276.

And Celery Salad, 195.

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Charlotte, 288.

Corn Bread, 24.

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Fritters, 272.

Gateau, 234.

Jelly, No. 1, 274.

Jelly, No. 2, 275.

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Pudding, 275.

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Pudding, Rice and, 274.

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Tart, 224-

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Tart, Fig and, 266. Apples, Baked, 271.

Casserole of, 235

Honey, 271.

With Rolled Oats, 273. Apricot Shortcake, 316. Apricots & la Condi, 270.

Hydrated, 270.

Jellied, 235.

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Fried Jerusalem, 130.

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In Cream, 128.

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Salad, 201.

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Soup, Cream of, No. 2, 48.

With Green Peas, 129. Aspic, Beets and Peas in, 202.

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Corn, 146. Crackers and Cheese,

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Sweet Potatoes, 174.

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With Grated Cheese,

Onions, 157. Baking Powder Biscuits,

30. Balls, Apple Snow, 277.

Butter, 219.

Potato, 166.

Rice, 255.

Semolina, 122.

Surprise, 164.

Walnut, 314. Baltimore Chicken, 324. Banana and Orange Cream, 233.

And Walnut Salad, 200.

Cream, 233.

Cutlets, 123.

Dessert, 269.

Fritters, 269.

Mold, 231.

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Salad, 199.

Bananas and Cream, No. 1, 268.

And Cream, No. 2, 268.

Baked, No. 1, 267.

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Fried, 122.

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Jelly, 14.

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Stock, 44.

Water, 5.

With Dates, Pearl, 14. Base, Artichoke, 130. Baskets, Castle, 261. Batter, 42.

For Frying Savories, 42.

For Frying Sweets, 42.

Tomatoes in, 180.

Whites of Eggs Fried

in, 311. Bean Croquettes, 134.

Soup, 54.

Soup, Butter, 55.

Soup, Cream of, 54.

Soup, Cream, of Lima,

54. Beans, Baked, No. 1, 133.

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Baked Lima, 133.

Dried, 132.

Kidney, 132.

Lima, 132.

Macaroni and Kidney, 109.

Salad, 131.

Saute, Dried, 132.

Scarlet Runner, 131.

String, 131.

To Blanch String, 130. Beaten Biscuits, 29.

Corn Bread, 27. Bechamel Sauce, 184. Beef Rissoles, Mock, 89. Beet Greens, 135.

Salad, 203.

Savory, 220.

Soup, 66.

Soup, Russian, 67. Beets and Peas in Aspic, 202.

Buttered, 134.

Italian, 134. Berkeley Salad, 200. Bethlehem Stars, 320. Biscuits, Almond, 298.

Baking Powder, 30.

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Cheese, No. 1, 37.

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Cocoanut, 319.

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Fruit, 31.

Parched Corn Meal, 27.

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Soup, Mock, 72.

Tomato, 72. Blackberry Jelly, 280. Blanc Mange, Chocolate, 252.

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Blueberry Muffins, 33. Bohemian Potato Puffs,

173. Boiled Asparagus, 128.

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Corn on the Cob, 145.

Eggs, Hard, 301.

Eggs, Soft, No. 1, 301.

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Fondue, 87.

For Curry, Rice, 93. Frosting, 299. Kohl-Rabi, 151. Lettuce, 153. Macaroni, 99. Onions, 154. Potatoes, 163. Puddings, Paste for, 41. Rice, 91. Rice, Japanese Method,

Spinach, 176. Sweet Potatoes, 174. Border, Potato, 1 70. Boston Brown Bread, No.

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Bouillon, Vegetable, 59. Bran Brose, Scotch, 13. Gems, 35. Lemonade, 6. Muffins, No. 1, 35. Muffins, No. 2, 35. Muffins, Fruit, 35. To Sterilize, 13. Brandy and Milk, Sherry

Brazil Kut Cutlets, 114. Bread, 15.

And Butter Fritters,

243. And Butter Sandwiches,

208. And Onion Pudding,

Apple Corn, 24. Beaten Corn, 27. Boston Brown, No. 1,

18. Boston Brown, No. 2,

Corn, 19. Cutlets, 126. Dessert, Orange, 284. Fruit, 19.

Gluten and Corn, 25. Graham, 20. Indian Meal, 24. Milk, 16. Nut, 20. Pudding, 244. Pudding, a la Fran-

Qaise, 244. Pudding, Almond and,

Raspings, 217. Rolls, Cheese and, 86. Sandwiches, Boston

Brown, 208. Sauce, 188. Sauce, Chestnuts with,

Self Rising, 17. Soft Graham, 19.

South Carolina Corn, 24.

Third, 25.

White, 16.

Whole Wheat, 18.

With Cheese, Fried, No. 1, 85.

With Cheese, Fried, No. 2 85

Zufii, Indian, 26. Breakfast Cereals with

Cheese, 11. Broiled Chicken, 323.

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Betty with Cheese, 276.

Ginger Pudding, 258.

Potato Soup, 74.

Potatoes, Hashed, 170.

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Sauce, Celery with, 143. Browned Potatoes, 169.

Spanish Onions, 155.

Sweet Potatoes, 175. Brussels Sprouts, Blanch- ed, 135.

Sprouts, Creamed, 135.

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Nut, 32.

Burnt Sugar, Rice Pud- ding with, 242. Butter Balls, 219.

Maitre d'HOtel, 188.

Sauce, Drawn, 185. Butter Bean Soup, 55.

Bean Stock, 44. Buttered Beets, 134.

Cauliflower, 139. Buttermilk Cheese, 218.

Cornmeal Mush, 11.

Cream, 186.

Cream Horseradish Dressing, 206.

Cream Salad Dressing, 206.

Or Yogurt Jelly, 229.

Cabbage and Potatoes,

Purge of, 137. Au Gratin, 136. Boiled, 136. Creamed, 137. In Milk, Stewed, 137. Soup, 64.

Cake, Almond, 295.

Angel Food, 320.

Apple Sauce, 296.

Ash, 24.

Cherry, 267.

Crisp Corn Meal, 26.

Devon, 316.

German Almond, 318.

Golden Corn, 21.

Hoe, 29.

Johnny, 23.

Lancashire Potato, 21.

Light Fruit, 295.

Mock Angel Food, 317.

White Layer. 318.

Yorkshire, 296. Cakes, Almond and Hon- ey, 296.

Almond and Rice, 315.

Cheese, 37.

Cheese, 297.

Cocoanut, 319.

Or Rissoles, Macaroni, 103.

Potato, 164.

Roxbury, 296.

Savory Cheese, 88.

Scotch Oaten, 21. Canadian Cheese Pud- ding, 86. Canapes, Asparagus in,

Candied Fruit Pudding:, 244.

Sweet Potatoes, 175. Caramel Corn Starch

Pudding, 251. Carrot Pudding, No. 1, 245.

Pudding, No. 2, 245.

Soup, No. 1, 55.

Soup, No. 2, 56. Carrots, 138.

A 1'Allemande, 138.

Creamed, 138.

With Green Peas, 139.

With Peas, Sugared,

139. Casserole of Apples, 235.

Of Oranges, 283.

Of Prunes, 263. Casseroles, Tomatoes in,

179. Castle Baskets, 261.

Puddings, 261. Catsup Dressing, 207. Cauliflower a la Maitre d'-

Ilotel. 142.

And Tomato, 140.

Au Gratin, 140.

Buttered, 139.

Creamed, 139.

Curried, 141.

Salad, 199.

Salad, Tomato and, 193.

Savory, 142.

Scalloped, 140.

Soup, No. 1, 57. Soup, No. 2, 57. With Parmesan Cheese,

141. Celeriac, 145.

Puree of, 145. Celery, 142.

And Cheese, 143. And Macaroni Stew,

And Tomato Salad, 201. Au Gratin, 144. Croquettes, 143. Hash, Potatoes and,

On Toast, Creamed, 215. Peas and, 161. Relish, 220. Salad, 201.

Salad, Apple and, 195. Salad, Peas and, 203. Salad, Tomato and, 194. Sauce, 184. Soup, 45. Soup, Cream of, No. 1,

46. Soup, Cream of, No. 2,

Soup, Tomato and, 63. Stewed, 142. Sticks, 145.

With Brown Sauce, 143. Cereal Coffee, 1. Cereals with Cheese,

Urea k last, 11. Ceylon Punch, 5. Chards, Swiss, 177. Charlotte, Apple, 28S. Cheese and Bread Rolls,

S6. And Eggs, Creamed,

306. And Macaroni Loaf,

And Olive Salad, 198. And Onion on Toast,

213. And Pimiento Salad,

And Spinach Roll, 84. And Tomato Toa.st, 214. And Vegetable Soup. 77. And Whites of Eggs,

311. Baked Crackers and,

No. 1, 82. Baked Crackers and,

No. 2, 83.

Baked Eggs with, 302. Baked Eggs with, 307. Baked Rice with, No. 1,

94. Baked Rice with, No. 2,

Biscuits, No. 1, 37. Biscuits, No. 2, 38.

Breakfast Cereals with, 11.

Brown Betty with, 276.

Buttermilk, 218.

Cakes, 37.

Cakes, 297.

Cakes, Savory, 88.

Cauliflower with Parme- san, 141.

Celery and, 143.

Corn and, 81.

Corn Meal Mush with, 125.

Croquettes, 89.

Custard, 315.

Damson, 282.

Dressing, 205.

Drops, 38.

Dumplings, 88.

Fingers, 88.

Fondue, 87.

Fondue, 308.

Fried Bread with, No.

Fried Bread with, No.

2, 85. Fritters, Whites of

Eggs and, 313. German Dish Baked, 91. Gingerbread, No. 1, 297. Gingerbread, No. 2, 298. Green Corn, Tomato

and, 121. Italian Macaroni and,

Macaroni with, 103. Nouilles and, 120. Oatmeal with, 12. Omelet, No. 1, 305. Omelet, No. 2, 305. Omelet, No. 3, 305. On Toast, 212. On Wafers Creamed,

219. Onions Baked with.

Grated, 157. Paste for Sandwiches,

Peppers and, 88. Potato Puffs with, 174. 1'otatoes and, 171. Pudding, No. 1, 90. Pudding, No. 2, 91. Pudding, Canadian, 86. Pudding, Macaroni and,

Ramequins, No. 1, 86. Ramequins, No. 2, 87. Relish, 219. Rice and, No. 1, 93. Rice and, No. 2, 93. Rice and, No. 3, 94. Riced Potatoes with,

164. Rissoles, Semolina and,

123. Roast, Nut and, 84.

Roast, Pimento and, 84.

Rolls, 83.

Rolls, Vegetable and, 85.

Salad, No. 1, 197.

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Salad, No. 3, 197.

Salad and Preserves, 198.

Salad, Apples and, 195.

Salad, Tomato and, 194.

Sandwiches, 210.

Sandwiches, Toasted, 210.

Sauce, No. 1, 187.

Sauce, No. 2, 187.

Sauce, No. 3, 187.

Sauce, No. 4, 187.

Sauce, Whites of Eggs in, 312.

Scallops, 308.

Scrambled Eggs with, 307.

Souffle, 81.

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Souffle, Whites of Eggs and, 311.

Souffle with Pastry, 311.

Soup, Milk and, 76.

Straws, No. 1, 38.

Straws, No. 2, 38.

Straws, No. 3, 39.

Straws, Macaroni, 109.

Wafers, 218.

With Mush, 85.

With Salads, 196. Cherries, Stewed, 267. Cherry Cake, 267.

Pie, 223.

Roll, 289.

Roly-Poly, 290. Chestnut Flour Soup, 72.

Patties, 112.

Pie, No 1, 112.

Pie, No. 2, 112.

Puree, 115.

Soup, No. 1, 73.

Soup, No. 2, 73.

Soup, Cream of, 73.

Whip, 115. Chestnuts, Creamed, 113.

Fricasseed, 114.

Scalloped, 115.

With Bread Sauce, 114.

With Tomato Sauce,

113. Chicken, Baltimore, 324.

Broiled, 323.

Creamed, 323.

Jellied, 323.

Roast, 322.

Scalloped, 323. Chickens, Dressing for

Stuffing, 322. Chili Sauce, 220. Chocolate, 2.

Blanc Mange, 252.

Pilling, 300. Ice Cream, 291. Milk Shake, 3. Plain, 2. Syrup, 3. Viennese, 2. Chowder, Corn, 79. Potato, 80. Washington, 79. Christinas Plum Pudding,

No. 1, 248. Plum Pudding, No. 2,

249. Plum Pudding, No. 3,

249. Cinnamon and Milk, 4.

Buns, 32.

Clear Soup, Stock for, 44. Cobbler, Peach, 225. Cocoa, 1. French, 1. Malted Milk, 2. Cocoanut Blanc Mange,

Biscuits, 319. Cakes, 319. Cream Pie, 223. Dates, 283.

Pudding, Grated, 256. Sauce, 188. Cocktail, Fruit, 269.

Grapefruit, 269. Coffee, Cereal, 1. Colcannon, 174. Cold Slaw, 138. Combination Salad, 191. Compote, Melon, 280. Of Fruit with Rice, 262. Of Mixed Fruits, 262. Orange, 284. Cones, Almond, 318.

Rice, 95.

Conserve, Cranberry, 288. Consomm£ with Peas,

Vegetable, 59. Cooked Sultanas, 279. Cookies, 317. Corn and Cheese, 81. Baked, 146. Bread, 19. Bread, Apple, 24. Bread, Beaten, 27. Bread, Gluten and, 25. Bread, South Carolina,

Cake, Golden, 21. Chowder, 79. Creamed, 146. Fritters, 146. On the Cob, Boiled, 145. Pone, 29.

Salad, Tomato and, 194. Scalloped, 146. Soup, Cream of, No. 1,

Soup, Cream of, No. 2, 49.

Cornmeal Biscuits, Parched, 27.

Cake, Crisp, 26. Cutlets, 126. Dumplings, 125. Mush, 11.

Mush, Buttermilk, 11. Mush, Fried, 125. Mush with Cheese, 125. Mush with Fruit, 125. Rolls, 28.

Cornstarch Pudding, 251.

Pudding, Caramel, 251.

Cottage Cheese, French,

Pudding, 240. Crackers, and Cheese, Baked, No. 1, 82. And Cheese, Baked, No.

Cranberry Conserve, 288. Dumpling, Old Fash- ioned, 287.

Pudding, Steamed, 288. Sauce, 287. Sherbet, 294. Cream, Asparagus to, 128. Banana, 233. Banana and Orange,

233. Bananas and, No. 1,

268. Bananas and, No. 2,

Biscuits, 30. Buttermilk, 186. Crisps, 28.

Dessert, Pineapple, 277. Devonshiie, 186. Dressing, 206. Dressing, Sour, 206. French Dressing, 206. Ginger with, 259. Horseradish Dressing,

Buttermilk, 206. Mock Whipped, 189. Mushrooms in, 126. Pie, Cocoanut, 223. Pie, New England Ap- ple, 224.

Pie, Vanilla, 223. Pineapple, 291. Potatoes in, No. 1, 166. Potatoes in, No. 2, 166. Potatoes in, No. 3, 166. Salad Dressing, Butter- milk, 206. Sauce, 184.

Sliced Dasheen in, 149. Sliced Potatoes in, 165. Spinach with, 176. To Whip, 189. Tomato Sauce, 185. Young Onions in. 154. Cream of Almond Soup, 68.

Asparagus Soup, No. 1, 48.

Asparagus Soup, No. 2, 48.

Barley Soup, 60.

Bean Soup, 54.

Browned Onion Soup, 69.

Celery Soup, No. 1, 46.

Celery Soup, No. 2, 46.

Chestnut, 73.

Corn Soup, No. 1, 49.

Corn Soup, No. 2, 49.

Crecy Soup, 66.

Dasheen Soup, 68.

Green Pea Soup, 52.

Lentil Soup, 66.

Lima Bean Soup, 54.

Okra Soup, 47.

Onion Soup, 70.

Pea Soup, 52.

Potato Soup, No. 1, 74.

Potato Soup, No. 2, 74.

Potato Soup, No. 3, 75.

Rice Soup, No. 1, 47.

Rice Soup, No. 2, 47.

Scotch Pea Soup, 52.

Split Pea Soup, 53.

Squash Soup, 78.

Sweet Potato Soup, 75.

Tomato Soup, 71.

Vegetable Oyster Soup, No. 1, 69.

Vegetable Oyster Soup,

No. 2, 69.

Creamed Brussels Sprouts, 135.

Cabbage, 137.

Carrots, 138.

Cauliflower, 139.

Celery on Toast, 215.

Cheese and Eggs, 306.

Cheese on Wafers, 219.

Chestnuts, 113.

Chicken, 323.

Corn, 146.

Egg Plant, 150.

Gluten Mush, 12.

Hominy, 13.

Japanese Crosnes, 147.

Macaroni, 101.

Okra on Toast, 216.

Onions, 154.

Parsnips, 159.

Peas, 161.

Rice, Steamed or, 92.

Spinach on Toast, 215.

Toast, 212.

Turnips, 181. Creams, Pistachio, 256. Crecy Soup, Cream of, 66. Creole Soup, 63. Cress Sandwiches, MUK-

tard and, 211. Crisp Corn Meal Cake, 26. Crisps, Cream, 28. Croquettes, Bean, 134.

Celery, 143.

Cheese, 89.

Hominy, 123.

Spaghetti, 111. Crosnes, Creamed Japan- ese, 147. frontons, 217. Cuban Sandwiches, 210. Cucumber Jelly, 228.

Sandwiches, 211.

Saut6, 147.

Cucumbers, Jellied To- mato and, 195.

Stewed, IV,.

Stewed with Onions, 148.

Stuffed, 148.

With Tomatoes, 148. Cup Pudding, Almond,

Curd, or French Cottage Cheese, Uncooked, 218.

To make Fresh, 221. Currant Pudding, 283. Curried, Cauliflower, 141.

Macaroni, 101.

Potatoes, 173.

Vegetables, No. 1, 116.

Vegetables, No. 2, 116.

Vegetables and Maca- roni, 111.

Whites of Eggs, 312. Curry, Macaroni, ill.

Rice Boiled for, 93. Custard, Cheese, 315. Cutlets, Banana, 123.

Brazil Nuts, 114.

Bread, 126.

Corn Meal, 126.

Macaroni, 100.

Savory Rice, 98.

Spinach, 176.

Walnut, 315. Cut round, Devonshire, 22.

Damson Cheese, 282.

Dandelion, 149.

Dasheen in Cream, Sliced,

Scalloped, 149.

Soup, Cream of, 68. Date and Rice Pudding, 254.

And Walnut Salad, 200.

Marmalade, 283.

Muffins, 33.

Pudding, 282.

Surprise, 252.

Toast, 213. Dates, Cocoanut, 283.

Graham Mush with, 14.

Pearl Barley with, 14. Delmonico Dressing, 205. Dessert, Banana, 269.

Orange Bread, 284.

Pineapple Cream, 277.

Devon Cake, 316. Devonshire Cream, 186.

Cutround, 22. Dick, Spotted, 246. Drawn Butter Sauce, 185. Dressing, Buttermilk Cream Horseradish, 206. Buttermilk Cream

Salad, 206. Catsup, 207. Cheese, 205. Cream, 206. Cream, French, 206. Delmonico, 205. For Stuffing Chickens,

French, No. 1, 204. French, No. 2, 204. French, No. 3, 204. Garlic, 204. Parisian, 205. Ripe Olive, 205. Sour Cream, 206. Vinaigrette, 205. Dried Beans, 132. Beans Saute, 132. Fruit Soup, 77. Drops, Cheese, 38. Dry Toast, 212. Dumpling, Cheese, 88. Dumplings, Corn Meal,

Old Fashioned Cran- berry, 287.

Egg Patties, 304.

Plant, Baked, 150.

Plant, Broiled, 150.

Plant, Creamed, 150.

Plant, Fried, 149.

Plant. Stuffed, 150. Eggs, Baked, 301.

Creamed Cheese and, 306.

Escalloped, 303.

Golden Rod, 302.

H'ard Boiled, 301.

Soft Boiled, No. 1, 301.

Soft Boiled, No. 2, 301.

Spanish, 302.

Steamed, 301.

Stuffed, 302.

Swiss. 307.

Tomato, 309.

With Cheese, Baked, 302.

With Cheese, Baked, 307.

With Cheese, Scram- bled, 307. Endive Salad, Potato and,

199. English Mushroom Sauce,

185. Escalloped Eggs, 303.

Farci, Rice, 95.

Tomato, 180. Farina, 13. Fig and Apple Tart, 265.

And Indian Pudding, 248.

Pudding, No. 1, 266.

Pudding, No. 2, 266. Figs, Irish Moss Lemon- ade with, 8.

Steamed, 265.

Stuffed, 265. Filling:, Chocolate, 300.

Fruit, 300.

Orange, 300. Fingers, Cheese, 88. Flavored Batter Sand- wiches, 210. Fluff, Orange, 285.

Prune, 264.

Rice with Prune, 264. Fondue, Boiled, 87.

Cheese, 87.

Cheese, 308.

Rice, 98. Fool, Strawberry or

Gooseberry, 280. Forcemeat, 122.

Pie, Tomato and", 117. Frappe, Pineapple, 294. French Artichokes, 129.

Cocoa, 1.

Cottage Cheese, 218.

Dressing, No. 1, 204.

Dressing, No. 2, 204.

Dressing, No. 3, 204.

Dressing, Cream, 206.

Salad, 202. Fricasseed, Chestnuts,

114. Fried, Bananas, 122.

Bread with Cheese, No.

Bread with Cheese, No.

Corn Meal Mush, 125.

Egg Plant, 149.

In Batter, Whites of

Eggs, 311. Jerusalem Artichokes,

Oyster Plant, 158. Paste, 39. Potatoes, 169. Ramequins, 86. Tomatoes, 180. Whites of Eggs, 309. Fritters, Apple, 272. Banana, 269. Bread and Butter, 243. Corn, 146. Orange, 285. Parsnip, 160. Whites of Eggs and

Cheese, 313. Frosting, Boiled, 299.

Royal, 299.

Water, 299. Frozen Peaches, 293. Fruit Biscuits, 31.

Bran Muffins, 35. Bread, 19. Cake, Light, 295. Cocktail, 269. Cornmeal Mush with,

Filling, 300. Gems, 26. Jelly, 231. Loaf, 23. Lemonade, 6. Macedoine, 263. Pudding, Candied, 244. Pudding, Nut and, 241. Pudding, Steamed, 240. Punch, 6. Salad, 196. Salpicon of, 234. Sandwiches, 208. Soup, Dried, 77. Toast, 214. Wheatlet Mush with,

10. With Rice, Compote of,

FVuitade, 7. Fruits, Compote of Mixed,

262. Fun Pudding, 257.

Garlic Dressing:, 204. Gateau, Apple, 234. Gelee, Lemon, 292. Strawberry, 292. Gems, Bran, 35.

Fruit, 26.

General Directions for the Use of Vegetable Gelatine, 228. Genoese Whites of Eggs,

304. German Almond Cake,

Dish, Baked Cheese, 91. Lentil Stock, 45. Potato Salad, 199. Pudding, 257. Ginger Pudding, No. 1,

Pudding, No. 2, 258. Pudding, Brown, 258. Pudding, Green, 258. With Cream, 259. Gingerbread, Cheese, No.

1, 297.

Cheese, No. 2, 298. Glazed Sweet Potatoes,

175. Gluten and Corn Bread,

Mush, 12. Mush, Creamed, 12.

GnocohL Roman, 310.

Gnochl, 122.

Golden Corn Cake, 21.

Rod Eggs, 302. Gooseberry Fool, Straw- berry or, 280. Tart, 281. Government Sandwiches,

Graham Bread, 20. Bread, Soft, 19. Hurry-Ups, 31. Mush with Dates, 14. Grape Lemonade, 7. Nectar, 9.

Salad, Apple and, 196. Sauce, 279. Sherbet, 294.

Grapefruit Cocktail, 269. Grated Cocoanut Pud- ding, 256. Gravy for Roast Poultry,

322. Green Corn, Tomato and

Cheese, 121. Gages, Stewed, 281. Ginger Pudding, 258. Pea Soup, 51. Peas, 160. Peas, Asparagus with,

Peas, Carrots with, 139. Peas, Macaroni with,

110. Greens, Beet, 135.

Hard Boiled Eggs, 301.

Sauce, 188. Hash, Potato and Onion,

168. Potatoes and Celery;

Rice, 94. Hashed Brown Potatoes,

Turnips, 180. Hoe Cake, 29. Hollandaise Sauce, 186. Hominy Creamed, 13. Croquettes, 123. Mush, 13. Honey Apples, 271.

Cakes, Almond and,

Horseradish Dressing, Buttermilk Cream, 206. Hot Pot, 117.

Slaw, 137.

Hurry-Ups, Gra jam, 31 Hydrated Apricots, 270.

Ice- Cream, Bisque, 291. Chocolate, 291.

Pistachio, 291.

Vanilla, 291.

Yogurt, 292. I ml i;in Bread, Znfil, 26.

Meal Bread, 24.

Pudding, 248.

Pudding, Fig- and, 248.

Trifle, 253. Irish Moss Lemonade, 8.

Moss Lemonade with Figs, 8.

Stew, No. 1, 118.

Stew, No. 2, 118.

Stew. No. 3, 119.

Stew, No. 4, 119. Italian Beets, 134.

Macaroni, No. 1, 101.

Macaroni, No. 2, 102.

Macaroni and Cheese, 108.

Soup, 50.

Jam, Raspberry, 278. Japanese Crosnes, Creamed, 147. Jellied Apricots, 235.

Chicken, 323.

Peaches, 234.

Tomato and Cucum- bers, 195.

Tomato Salad, 195. Jelly, Apple, No. 1, 274.

Apple, No. 2, 275.

Aspic, 191. -

Barley, 14.

Blackberry, 280:

Buttermilk or Yogurt, 229.

Cucumber, 228.

Fruit, 231.

Lemon, No. 1, 230.

Lemon, No. 2, 230.

Milk, 233.

Mint, 232.

Mulberry, 266.

Nut, 232.

Oat, 14.

Orange, 231.

Pineapple, 230.

Raspberry, 279.

Rpstoratlve, 260.

Sandwiches, 209.

Tomato, 229.

Wine, 230.

Jerusalem Artichokes, 129.

Artichokes, Fried, 130.

Artichokes, Scalloped,

Johnny Cake, 23. Juice, Pineapple, 7. Julienne Soup, 51.

Kale, 151.

Kidney Beans, 132.

Beans, Macaroni and,

109. Kohl-Kabl, Boiled, 151.

Lancashire Potato Cake,

Layer Cake, White, 318. Leek Soup, 65. Lemon Oele'e, 292.

Jelly, No. 1, 230.

Jelly, No. 2, 230.

Pie, 227.

Sauce, 190. Lemonade, 6.

Bran, 6.

Fruit, 6.

Grape, 7.

Irish Moss, 8.

Pineapple, 8.

Soda or Apollinarls, 7.

With Figs, Irish Moss,

Lentil and Potato Loaf, 152.

Puree, 65.

Soup, 65.

Soup, Cream of, 66.

Stock, 45.

Stock, German, 45. Lentils, 152.

Baked, 152. Lettuce, Boiled, 153.

Peas with, 162.

Sandwiches, 208.

Stewed, 153. Light Fruit Cake, 295. Lima Bean Soup, Cream of, 54.

Beans, 132.

Beans, Baked, 133. Loaf, Cheese and Maca- roni, 108.

Fruit, 23.

Lentil and Potato, 152. Log: Cabin Pudding, 239. Lyonnaise Potatoes, No. 1, 168.

Potatoes, No. 2, 168.

Macaroni and Apple Pud- ding, 274.

And Cheese, Italian, 108.

And Cheese, Pudding, 104.

And Kidney Beans, 109.

And Tomato Pudding, 108.

And Tomato Sauce, No.

And Tomato Sauce, No.

And Tomato Sauce, No. 3, 107.

And Tomatoes, 106.

Au Gratin, 109.

Baked, 100.

Boiled, 99.

Cakes or Rissoles, 103.

Cheese Straws, 109.

Creamed, 101.

Curried, 101.

Curried Vegetables and, 111.

Curry, 111.

Cutlets, 100.

Italian, No. 1, 101.

Italian, No. 2, 102.

Loaf, Cheese and, 108.

Neapolitan, 102.

Pudding, 110.

Savory, 105.

Scallops, No. 1, 106.

Scallops, No. 2, 106.

Soup, 50.

Stew, Celery and, 144.

Turnovers, 100.

With Green Peas, 110.

With Cheese, 103. Macedoine, Fruit, 263.

Salad, No. 1, 192.

Salad, No. 2, 192. Maltre d'Hotel Butter,

188. Malted Milk Cocoa, 2.

Milk with Wine, 5. Manhattan Soup, 62. Maple Apple, 271.

Marguerites, 259.

Sauce, 189.

Marguerites, Maple, 259. Marmalade, 286.

Date, 283.

Pudding, No. 1, 286.

Pudding, No. 2, 287.

Sandwiches, 209.

Tartlets, 287. Mashed Potatoes, 164.

Summer Squash, 177.

Turnips, 181. Melon Compote, 280. Meringue, Orange, 284. Mexicttlne, Rice a la, 98. Military Pudding, 237. Milk, Almond, 3.

And Cheese Soup, 76.

Bread, 16.

Cinnamon and, 4.

Jelly, 233.

Rice, 3.

Rice, 253.

Rum and, 4.

Sago, 259.

Shake, Chocolate, 3.

Sherbet, 293.

Sherry Brandy and, 4.

Stewed Cabbage in, 137. Mince Meat, No. 1, 226.

Meat, No. 2, 226.

Pie, 226.

Minced Potatoes, 170. Mint Jelly, 232. Mixed Nut Puree, 256. Mock Angel Food Cake,

Beef Rissoles, 89.

Bisque Soup, 72.

Whipped Cream, 189. Molasses Pie, 227. Mold, Apple, 275.

Banana, 231.

Mushroom and Rice, 95.

Orange, 231.

Semolina, 259. Molds, Rice and Almond, 254.

Rice Whole in, 254. Moonshine, 232. Muffins, 33.

Blueberry, 33.

Bran, No. 1, 35.

Bran, No. 2, 35.

Bran, Fruit, 35.

Date, 33.

Raised, 34.

Rice, 34.

Mulberry Jelly, 266. Mulligatawny Soup, 49. Mush, Buttermilk Corn- meal, 11.

Cheese with, 85.

Cornmeal, 11.

Creamed Gluten, 12.

Fried Corn Meal, 125.

Gluten, 12.

Hominy, 13.

Oatmeal, 10.

Rolled Oats, 10.

With Cheese, Cornmeal, 125.

With Dates, Graham, 14.

With Fruit, Cornmeal, 125.

With Fruit Wheatlet,

Mushroom and Rice Mold, 95.

Pie, 119.

Sauce, English, 185.

Soup, Oatmeal and, 79. Mushrooms, Broiled, 126.

In Cream, 126.

Scalloped, 127.

Under Glass, 127 Mustard and Cress Sand- wiches, 211.

Neapolitan Macaroni, 102.

Nectar, Grape, 9.

Neufchatel Sauce, 187.

New England Apple Cream Pie, 224.

Normandy Pippins, Stew- ed, 272.

Pudding, 273. Nouilles and Cheese, 120. Nut and Cheese Roast,

And Fruit Pudding, 241. And Potato Patties, 113. Bread, 20. Buns, 32.

Cutlets, Brazil, 114. Jelly, 232. Paste for Sandwiches,

Pudding, No. 1, 314. Pudding, No. 2, 314. Pudding, No. 3, 314. Puffs, Aerated, 23. Puree, 256. Puree, Mixed, 256. Rissoles, Rice and, 313. Sandwiches, 208.

Oat Jelly, 14.

Wafers, 37.

Oaten Cakes, Scotch, 21. Oatmeal and Mushroom Soup, 79.

Mush, 10. With Cheese, 12. Okra, 153.

And Tomatoes, 153. On Toast, Creamed, 216. Soup, 64.

Soup, Cream of, 47. Olive Dressing, Ripe, 205. Salad, Cheese and, 198. Olives, Stuffed Tomatoes

with, 178. Omelet, Cheese, No. 1,

Cheese, No. 2, 305. Cheese, No. 3, 305. Savory, 304. Sweet, 306. With Tomatoes, 305. With Vegetables, 305. Omnibus Pudding, 246. Onion Hash, Potato and,

168. On Toast, Cheese and,

213. Pie, Potato and, No. 1,

172. Pie, Potato and, No. 2,

172. Pudding, Bread and,

156. Pudding, Potato and,

Soup, 70.

Soup, Cream of, 70. Soup* Cream of, Brown- ed, 69.

Onions and Tomatoes, 158. Au Gratin, 157.

Baked, 155.

Baked with Grated Cheese, 157.

Boiled, 154.

Browned Spanish, 155.

Creamed, 154.

Cucumbers Stewed with, 148.

In Cream, Young, 154.

On Toast, 215.

Rice and, 97.

Sage and, 156.

Scalloped, 154.

Stewed, 155.

Stuffed, 155. Orange Bread Dessert, 284.

Compote, 284.

Cream, Banana and, 233

Filling, 300.

Fluff, 285.

Fritters, 285.

Jelly, 231.

Meringue, 284.

Mold, 231.

Pudding, 284.

Salad, 193.

Water Ice, 293. Oranges, Casserole of,

283. Orangeade, No. 1, 7.

No. 2, 7.

Oyster Plant, Fried, 158. Oysters, Scalloped Vege- table, 158.

Vegetable. 158.

Palestine Soup, 50. Pancakes, 22.

Buckwheat, 22. Parched Corn Meal Bis- cuits, 27.

Parisian Dressing, 205. Parker House Rolls, 17. Parmesan, Potatoes with,

Parsnip Fritters, 160. Parsnips, 159.

Creamed, 159.

Scalloped, 160. Paste for Boiled Pud- dings, 41.

Fried, 39.

Puff for Tarts, 39.

Puff, Old Recipe, 40. Pastry, Almond, 317.

Cheese Souffle with, 311.

Plain, 222.

Strips, 224. Patties, Chestnut, 112.

Egg, 304.

Nut and Potato, 113.

Pea Puree, Split, 63.

Soup, 51.

Soup, Cream of, 52.

Soup, Cream of Green, 52.

Soup, Cream of Scotch, 52.

Soup, Cream of Split, 53.

Soup, Green, 51. Peach Cobbler, 225.

Sherbet, 293.

Trifle, 278.

Peaches and Cream with Kice Biscuit, 278.

Frozen, 293.

Jellied, 234. Peanut Butter Sand- wiches, 209. Pearl Barley with Dates,

Pears, Baked, 280. Peas and Celery, 161.

And Celery Salad, 203.

And Potatoes, 161.

Creamed, 161.

Green, 160.

Puree of, 162.

Rice with, 97.

Sugar, 162.

Sugared Carrots with, 139.

With lettuce, 162. Peppers and Cheese, 88.

Stuffed, 162.

Philadelphia Salad, 198. Piccalilli, 221. Pie, Cherry, 223.

Chestnut, No. 1. 112.

Chestnut, No. 2, 112.

Cocoanut Cream, 223.

Lemon, 227.

Mince, 226.

Molasses, 227.

Mushroom, 119.

New England Apple Cream, 224.

Potato and Onion, No.

Potato and Onion, No.

Pumpkin, 222. Tomato, 116. Tomato and Forcemeat,

117. Tomato and Potato,

Vanilla Cream, 223. Walnut, 124. Pilaf, Turkish. 92. Pimento and Cheese

Roast, S4. Pimiento Salad, Cheese

and, 196.

Pineapple Cream, 291. Cream Dessert, 277. Frapp6, 294.

Jelly, 230. Juice, 7. Lemonade, 8. Tapioca Pudding, 261. Pippins Stewed, Nor- mandy, 272. Pistachio Creams, 256.

Ice Cream, 291. Plain Pastry, 222. Plaza Tomatoes, 121. Plum Pudding, Christmas,

No. 1, 248.

No. 2, 249.

No. 3, 249. Poached Whites of Eggs,

Plain, 309. Polenta, 124.

Sauce for, 124. Polish Salad, 220. Pone, Corn, 29. Pop-Overs, 28. Pot, Hot, 117. Potato and Km live Salad,

And Onion Hash, 168. And Onion Pie, No. 1,

172. And Onion Pie, No. 2,

172. And Onion Pudding,

Balls, 166. Border, 170. Cake, Lancashire, 21. Cakes, 164. Chowder, 80. Loaf, Lentil and, 152. Patties, Nut and, 113. Pie, Tomato and, 117. Puffs, 167.

Puffs, Bohemian, 173. Puffs with Cheese, 174. Salad, German, 199. Soup, Brown, 74. Soup, Cream of, No. 1,

74. Soup, Cream of, No. 2,

74. Soup, Cream of, No. 3,

75. Potatoes and Celery Hash,

And Cheese, 171. And Whites of Eggs,

Baked, 308. Au Gratin, 165. Baked, 165. Boiled, 163. Browned, 169. Curried, 173. Fried, 169. Hashed Brown, 170. In Cream, No. 1, 166. In Cream, No. 2, 166. In Cream, No. 3, 166. In Cream, Sliced, 165. Lyonnaise, No. 1. 168.

Lyonnalse, No. 2, 168.

Mashed, 164.

Minced, 170.

Peas and, 161.

Puree of Cabbage and,

Rlced, 164. Saratoga, 167. Savory, No. 1, 169. Savory, No. 2, 169. Scalloped, 170. Steamed, 163. Stuffed. No. t, 171. Stuffed, No. 2, 171. Swiss, 167. With Cheese, Rlced,

With Parmesan, 172. Preserves, Cheese Salad

and, 198. Prune Fluff, 264.

Fluff, Rice with, 264. Salad, 193. Toast, 214. Prunes, Casserole of, 263.

Stewed, 263. Pudding, Admiral, 237. A la Franchise, Bread, % 244. A la Frangaise, Rice,

Almond, 246. Almond and Bread, 247. Almond and Raisin, 247. Almond Cup, 247. Apple, 275. Banana, 268. Bread, 244.

Bread and Onion, 156. Brown, Ginger, 258. Canadian Cheese, 86. Candied Fruit, 244. Caramel Cornstarch,

Carrot, No. 1, 245. Carrot, No. 2, 245. Cheese, No. 1, 90. Cheese, No. 2, 91. Christmas Plum, No. 1,

248. Christmas Plum, No. 2,

249. Christmas Plum, No. 3,

Cornstarch, 251. Cottage, 240. Currant, 283. Date, 282. Date and Rice, 254. Fig, No. 1, 266. Fig. No. 2, 266. Fig and Indian, 248. Fun, 257. German, 257. Ginger, No. 1, 257. Ginger, No. 2, 258. Grated Cocoanut, 256.

Green Ginger, 258. Indian, 248. Log Cabin, 239. Macaroni, 110. Macaroni and Apple,

274. Macaroni and Cheese,

104. Macaroni and Tomato,

Marmalade, No. 1, 286. Marmalade, No. 2, 287. Military, 237. Normandy, 273. Nut, No. 1, 314. Nut, No. 2, 314. Nut, No. 3, 314. Nut and Fruit, 241. Omnibus, 246. Orange, 284. Pineapple Tapioca, 261. Potato and Onion, 173. Queen's, 239. Raisin, 238. Rice, 253.

Rice and Apple, 274. Roly Poly, 245. Sago, 243. Satisfaction, 243. Savory, 90. Savory, Rice, 96. Snowdon, 246. St. James, 240. Steamed Cranberry, 288. Steamed Fruit, 240. Steamed Sultana, 237. Strawberry, 281. Sweet Potato, 238. Tapioca, 260. Tapioca and Apple,

Valentia, 238. Vermicelli, No. 1, 241. Vermicelli, No. 2, 242. Vevey, 239. Wine, 242. With Burnt Sugar,

Rice, 242. Puddings, Castle, 261.

Paste for Boiled, 41. Puff for Tarts, Paste, 39.

Old Recipe, Paste, 40. Puffs, Aerated Nut, 23. Bohemian Potato, 173. Potato, 167. With Cheese, Potato,

Pumpkin Pie, 222. Punch, Ceylon, 5. Fruit, 6. Singapore, 5. Pur£e, Chestnut, 115. Lentils, 65. Mixed Nut, 256. Nut, 256.

Of Cabbage and Pota- toes, 137. Of Celeriac, 145.

Of Peas, 162. Seakale, 62. Split Pea, 53. Turnip, 181.

Queen's Pudding, 239.

Tartlets, 281. Quince Sauce, 279.

Raised Muffins, 34. Raisin Pudding, 238.

Pudding, Almond and,

247. Ramequins, Cheese, No. 1,

Cheese, No. 2, 87.

Fried, 86. Rarebit, Buck, 306.

Tomato, 121.

Welsh, No. 1, 81.

Welsh, No. 2, 82.

Welsh, No. 3. 82. Raspberry Jam, 278.

Jelly, 279.

Sauce, 190.

Shrub, 8. Relish, Celery, 220.

Cheese, 219. Restorative Jelly, 260. Rice a la Mexicaine, 98.

And Almond Molds, 254.

And Apple Pudding, 274.

And Cheese, No. 1, 93.

And Cheese, No. 2, 93.

And Cheese, No. 3, 94.

And Cheese Baked, No.

And Cheese Baked, No.

And Nut Rissoles, 313.

And Onions, 97.

And Tomatoes, 97.

Balls, 255.

Bi.scuit, Peaches and Cream with, 278.

Blanc Mange, 255.

Boiled, 91.

Boiled for Curry, 93.

Boiled, Japanese Meth- od, 12.

Cakes, Almond and, 315.

Compote of Fruit with, 262.

Cones, 95.

Cutlets, Savory, 98.

Farci, 95.

Fondue, 98.

K'ash, 94.

Milk, 3.

Milk, 253.

Mold, Mushroom and, 95.

Muffins, 34.

Pudding, 253.

Pudding a, la Frangaise, 254.

Pudding, Date and, 254.

Pudding, Savory, 96.

Pudding with Burnt Sugar, 242.

Rissoles, 97.

Rissoles, Savory, 99.

Savory, 96.

Soup, Cream of, No. 1, 47.

Soup, Cream of, No. 2, 47.

Steamed or Creamed, 92.

Timbales, 99.

Tomatoes with, 180.

Water, No. 1, 4.

Water, No. 2, 4.

Whole in Molds, 254.

With Peas, 97.

With Prune Fluff, 264. Riced Potatoes, 104.

Potatoes with Cheese,

Ripe Olive Dressing, 205. Risotto, 92. Rissoles, 89.

Macaroni Cakes or, 103.

Mock Beef, 89.

Rice, 97.

Rice with Nut, 313.

Savory Rice, 99.

Semolina and Cheese,

123. Roast, Boston, 84.

Chicken, 322.

Nut and Cheese, 84.

Pimento and Cheese, 84.

Poultry, Gravy for, 322. Roasted Tomatoes, 179. Roll, Apple, 289.

Cheese and Spinach, 84.

Cherry, 289.

Rolled Oats, Apples with, 273.

Oats Mush, 10. Rolls, Cheese, 83.

Cheese and Bread, 86.

Corn Meal, 28.

Parker House, 17.

Vegetable and Cheese,

85. Roly Poly, Cherry, 290.

Pudding, 245. Roman Gnocrbi, 310. Roquefort Salad, 198. Roux Brown and White

for Thickening, 42. Roxbury Cakes, 296.

Royal Frosting:, 299. Rum and Milk, 4. Rusks, Apsley, 216. Russian Beet Soup, 67.

Toast, 214.

Sage and Onions, 156. Sago Milk, 259.

Pudding, 243. Salad, Alligator Pear, 195.

And Preserves, Cheese, 198.

Apple and Celery, 195.

Apple and Cheese, 195.

Apple and Grape, 196.

Asparagus, 201.

Banana, 199.

Banana and Walnut, 200.

Beans, 131.

Beet, 203.

Berkeley, 200.

Bulgarian, 197.

Cauliflower, 199.

Celery, 201.

Celery and Tomato, 201.

Cheese, No. 1, 197.

Cheese, No. 2, 197.

Cheese, No. 3, 197.

Cheese and Olive, 198.

Cheese and Pimento, 196.

Combination, 191.

Date arid Walnut, 200.

French, 202.

Fruit, 196.

German Potato, 199.

In Tomato Cups? 194.

Jellied Tomato, 195.

Macedolne, No. 1, 192.

Macedolne, No. 2, 192.

Orange, 193.

Peas and Celery, 203.

Philadelphia, 198.

Polish, 220.

Potato and Endive, 199.

Prune, 193.

Roquefort, 198.

String Bean. 192.

Summer, 201.

Tomato, 193.

Tomato and Cauliflow- er, 193.

Tomato and Celery, 194.

Tomato and Cheese, 194.

Tomato and Corn, 194.

Waldorf, 193. Salads, Cheese with, 196. Sally l.iinn, 34. Salplcon of Fruit, 234. Salted Almonds, 219. Sandwiches, Boston Brown Bread, 208.

Bread and Butter, 208. Cheese, 210. Cheese Paste, 210. Cuban, 210. Cucumber, 211. Flavored Butter, 210. Fruit, 208. Government, 209. Jelly, 209. Lettuce, 208. Marmalade, 209. Mustard and Cress, 211. Nut, 208.

Nut Paste for, 211. Peanut Butter, 209. Spanish, 209. Toasted, 209. Toasted, Cheese, 210. Tomato, 209. Saratoga, Potatoes, 167. Satisfaction Pudding, 243. Sauce, Bechamel, 184. Bread, 188. Brown, 183. Celery, 184. Cheese, No. 1, 187. Cheese, No. 2, 187. Cheese, No. 3, 187. Cheese, No. 4, 187. Chestnuts with Tomato,

Chili, 220. Cocoanut, 188. Cranberry, 287. Cream, 184. Cream Tomato, 185. Drawn Butter, IS 5. English Mushroom, 185. For Polenta, 124. For Vegetables, 183. Grape, 279. Hard, 188. Hollandaise, 186. Lemon, 190. Macaroni and Tomato,

No. 1, 107. Macaroni and Tomato,

No. 2, 107. Macaroni and Tomato,

No. 3, 107. Maple, 189. Neufchatel, 187. Quince, 279. Raspberry, 190. Thin White, 183. Tomato, 185. Vanilla, 189. White, 183. White of Egg in Sou-

bise, 309. White of Egg in

Cheese, 312. Wine, 190. Saute", Brussels Sprouts,

Cucumber, 147. Dried Beans, 132.

Savory Beet, 220.

Cauliflower, 142.

Cheese Cakes, 88.

Macaroni, 105.

Omelet, 304.

Potatoes, No. 1, 169.

Potatoes, No. 2, 169.

Pudding, 90.

Rice, 96.

Rice Cutlets, 98.

Rice Pudding, 96.

Rice Rissoles, 99.

Semolina, 123. Scalloped Cauliflower, 140.

Chestnuts, 115.

Chicken, 323.

Corn, 146.

Dasheen, 149.

Jerusalem Artichokes, 130.

Mushrooms, 127.

Onions, 154.

Parsnips, 160.

Potatoes, 170.

Sea Kale, 151.

Tomatoes, 179.

Vegetable Oysters, 158. Scallops, Cheese, 308.

Macaroni, No. 1, 106.

Macaroni, No. 2, 106.

Of Whites of Eggs,

310. Scarlet Runner Beans.

131. Scones, No. 1, 36.

No. 2, 36.

Scotch, 36.

Soda, 36. Scotch Bran Brose, 13.

Broth, 61.

Oaten Cakes, 21.

Scones. 36.

Scrambled Eggs with Cheese, 307.

Whites of Eggs, 312. Sea Kale, 151.

Puree, 62.

Scalloped, 151.

Soup, 62.

Self-Rising Bread, 17. Semolina and Cheese Ris- s«les, 123.

Balls, 122.

Mold, 259.

Savory, 123.

Soup, 62. Sherbet, Cranberry, 294.

Grape, 294.

Milk, 293.

Peach, 293. Sherry or Brandy and

Milk, 4. Shortcake, Apricot, 316.

Strawberry, 290. Shrub, Raspberry, 8. Singapore Punch, 5. Slaw, Cold, 138.

Hot, 137.

Sliced Dasheen in Cream,

Potatoes In Cream, 165. Tomatoes, 177. Snowdon Pudding, 246. SnowHake Toast, 313. Soda or Apollinaris Lemonade, 7.

Scones, 36. Soft Boiled Eggs, No. 1,

Boiled Eggs, No. 2, 301. Graham Bread, 19. Soubise Sauce, Whites of

Eggs in, 309. Souffle, Cheese, 81. Cheese, 310. Whites of Eggs and

Cheese, 311. With Pastry, Cheese,

Soup, Almond, 67. Artichoke, 64. Asparagus, 48. Barley, 60. Bean, 54. Beet, 66.

Brown Potato, 74. Butter Bean, 55. Cabbage, 64. Carrot, No. 1, 55. Carrot, No. 2, 56. Cauliflower, No. 1, 57. Cauliflower, No. 2, 57. Celery, 45. Cheese and Vegetable,

Chestnut, No. 1, 73. Chestnut, No. 2, 73. Chestnut Flour, 72. Cream of Almond, 68. Cream of Asparagus,

No. 1, 48. Cream of Asparagus,

No. 2, 48.

Cream of Barley, 60. Cream of Bean, 54. Cream of Browned

Onion, 69. Cream of Celery, No. 1,

46. Cream, of Celery, No. 2,

Cream of Chestnut, 73. Cream of Corn, No. 1,

49. Cream of Corn, No. 2,

Cream of Crecy, 66. Cream of Dasheen, 68. Cream of Green Pea,

Cream of Lentil, 66. Cream of Lima Bean,

Cream of Okra, 47. Cream of Onion, 70. Cream of Pea, 52.

Cream of Potato, No. 1,

74. Cream of Potato, No. 2,

74. Cream of Potato, No, 3,

75. Cream of Rice, No. 1,

47. Cream of Rice, No. 2,

47. Cream of Scotch Pea,

Cream of Split Pea, 53. Cream of Squash, 78. Cream of Sweet Potato,

Cream of Tomato, 71. Cream of Vegetable

Oyster, No. 1, 69. Cream of Vegetable

Oyster, No. 2, 69. Creole, 63. Dried Fruit, 77. Green Pea, 51. Italian, 50. Julienne, 51. Leek, 65. Lentil, 65. Macaroni, 50. Manhattan, 62. Milk and Cheese, 76. Mock Bisque, 72. Mulligatawny, 49. Oatmeal and Mush- room, 79. Okra, 64. Onion, 70. Palestine, 50. Pea, 51.

Russian Beet, 67. Seakale, 62. Semolina, 62. Spinach, No. 1, 56. Spinach, No. 2, 56. Spinach, No. 3, 57. Swiss, 77. Tapioca, 78. Thick Vegetable, 58. Tomato, No. 1, 70. Tomato, No. 2, 71. Tomato and Barley, 61. Tomato and Celery, 63. Vegetable, 57. Vermicelli, 76. Westover, 78. White, 76.

White Vegetable, 58. Sour Cream Dressing, 206. South Carolina Corn

Bread, 24.

Spaghetti Croquettes, 111. Spanish Eggs, 302.

Onions Browned, 155. Sandwiches, 209. Spinach, Boiled, 176. Cooked without Water,

175. Cutlets, 176.

On Toast, Creamed, 215.

Roll, Cheese and, 84.

Soup, No. 1, 56.

Soup, No. 2, 56.

Soup, No. 3, 57.

With Cream, 176. Split Pea Purge, 53.

Pea Soup, Cream of,

Spotted Dick, 246. Squash, 177.

Mashed Summer, 177.

Soup, Cream of, 78. St. James Pudding, 240. Stars, Bethlehem, 320. Steamed Cranberry Pud- ding, 288.

Eggs, 301.

Figs, 265.

Fruit Pudding, 240.

Or Creamed Rice, 92.

Potatoes, 163.

Sultana Pudding, 237. Sterilize Bran, To, 13. Stew, Celery and Maca- roni, 144.

Irish, No. 1, 118.

Irish. No. 2, 118.

Irish, No. 3, 119.

Irish, No. 4, 119. Stewed Apricots, 270.

Bananas, 268.

Cabbage in Milk, 137.

Celery, 142.

Cherries, 267.

Cucumbers, 147.

Green Gages, 281.

Lettuce, 153.

Normandy Pippins, 272.

Onions, 155.

Prunes, 263.

Tomatoes, 177.

With Onions, Cucum- bers, 148.

Sticks, Celery, 145. Stock, Barley, 44.

Butter Bean, 44.

For Clear Soup, 44.

German Lentil, 45.

Lentil, 45. Strawberry Gele"e, 292.

Or Gooseberry Fool, 280.

Pudding, 281.

Shortcake, 290. Straws, Cheese, No. 1, 38.

Cheese, No. 2, 38.

Cheese, No. 3, 39.

Macaroni Cheese, 109. String Bean Salad, 192.

Beans, 131.

Beans, To Blanch, 130. Strips, Pastry, 224. Stuffed Cucumbers, 148.

Egg Plant, 150.

Eggs, 302.

Figs, 265.

Onions, 155.

Peppers, 162.

Potatoes, No. 1, 171. Potatoes, No. 2, 171. Tomatoes, No. 1, 178. Tomatoes, No. 2, 178. Tomatoes with Oltvea,

178. Vegetable Marrow, No.

Vegetable Marrow, No.

Stuffing Chickens, Dress- ing: for, 322. Succotash, 147. Sugar Peas, 162. Sultana Pudding, Steam- ed, 237.

Sultanas, Cooked, 279. Summer Salad, 201.

Squash. Mashed, 177. Surprise Balls, 164.

Date, 252. Sweet Omelet, 306.

Potato Pudding, 238.

Potato Soup, Cream of, 75.

Potatoes, Baked, 174.

Potatoes, Boiled, 174.

Potatoes, Browned, 175.

Potatoes, Candled, 175.

Potatoes, Glazed, 175. Swiss Chards, 177.

Eggs, 307.

Potatoes, 167.

Soup, 77. • Syrup, Chocolate, 3.

Tapioca and Apple Pud- ing, 260.

And Tomatoes, 120.

Pudding, 260.

Pudding, Pineapple, 261.

Soup, 78. Tart, Apple, 224.

Apple, 272.

Fig and Apple, 265.

Gooseberry, 281.

Treacle, 225. Tartlets, Marmalade, 287.

Queen's, 281.

Vegetable Marrow, 225. Tarts, Puff Paste for, 39. Thin White Sauce, 183. Third Bread, 25. Tlmbales, Rice, 99. To Whip Cream, 189. Toast, Baked Tomato on, 213.

Cheese and Onion on, 213.

Cheese and Tomato, 214.

Cheese on, 212.

Creamed, 212.

Creamed Celery on, 215.

Creamed Okra on, 216.

Creamed Spinach on,

Date, 213. Dry. 212. Fruit, 214. Onions on, 215. Prune, 214. Russian, 214. Snowflake, 313. Toasted Cheese Sand- wiches, 210. Sandwiches, 209. Tomato and Cauliflower

Halad, 193.

And Celery Salad, 194. And Celery Soup, 63. And Cheese, Green

Corn, 121.

And Cheese Salad, 194. And Corn Salad, 194. And Cucumbers, Jellied,

195. And Forcemeat Pie,

And Potato Pie, 117. Bisque, 72. Cauliflower and, 140. Cups, Salad in, 194. Eggs, 309. Farci, 180. Jelly, 229.

On Toast, Baked, 213. Pie, 116. Pudding, Macaroni and,

Rarebit, 121. Salad, 193.

Salad, Celery and, 201. Salad, Jellied, 195. Sandwiches, 209. Sauce, 185. Sauce, Chestnuts with,

Sauce, Cream, 185. Sauce, Macaroni and,

No. 1, 107. Sauce, Macaroni and,

No. 2, 107. Sauce, Macaroni and,

No. 3, 107. Soup, No. 1, 70. Soup, No. 2, 71. Soup, Cream of, 71. Toast, Cheese and, 214. Tomatoes, Baked, 179. Broiled, 178. Cucumbers with, 148. Fried, 180. In Batter, 180. In Casseroles, 179. Macaroni and, 106. Okra and, 153. Omelet with, 305. Onions and, 158. Plaza. 121. Rice and, 97. Roasted, 179. Scalloped, 179.

Sliced, 177.

Stewed, 177.

Stuffed, No. 1, 178.

Stuffed, No. 2, 178.

Tapioca and, 120.

Whites of Eggs and, 311.

With Olives Stuffed, 178.

With Rice. 180. Treacle Tart, 225. Trifle Indian, 253.

Peach, 278. Turkish Pilaf, 92. Turnip Puree, 181. Turnips Creamed, 181.

Hashed, 180.

Mashed, 181. Turnovers, Macaroni, 100.

Valentin Pudding, 238. Vanilla Biscuits, 30.

Cream Pie, 223. Ice Cream, 291. Sauce, 189. Vegetable and Cheese

Rolls, 85. Bouillon, 59. Consomm6 with Peas,

59. Marrow a 1'Espagnole,

182. Marrow Stuffed, No. 1,

181. Marrow Stuffed, No. 2,

Marrow Tartlets, 225. Oyster Soup, Cream of,

No. 1, 69. Oyster Soup, Cream of,

No. 2, 69. Oysters, 158. Oysters, Scalloped, 158. Soup, 57. Soup, Thick, 58. Soup, White, 58. Vegetables and Macaroni,

Curried, 111. Curried, No. 1, 116. Curried, No. 2, 116. Cmelet with, 305. Sauce for, 183. Whites of Eggs and,

309. Vermicelli Pudding, No.

1, 241.

Pudding, No. 2, 242. Soup, 76.

Vevey Pudding, 239. Viennese Chocolate, 2. Vinaigrette Dressing, 205.

Wafers, Almond, 320. Cheese, 218.

Creamed Cheese on, 219.

Oat, 37.

Waldorf Salad, 193. Walnut Balls, 314.

Cutlets, 315.

Pie, 124.

Salad, Banana and, 200.

Salad, Date and, 200. Washington Chowder, 79. Water, Barley, 5.

Frosting, 299.

Ice, Orange, 293.

Rice, No. 1, 4.

Rice, No. 2, 4. Welsh Rarebit, No. 1, 81.

Rarebit, No. 2, 82.

Rarebit, No. 3, 82. Weetover Soap, 78. Wheatlet Mush with

Fruit, 10. Whip, Chestnut, 115.

White Bread, 16.

Layer Cake, 318.

Sauce, 183.

Sauce, Thin, 183.

Soup, 76.

Whites of Eggs a la To- mato, 312.

A 1'Itallenne, 306.

And Cheese Fritters, 313.

And Cheese Souffle, 311.

And Tomatoes, 311.

And Vegetables, 309.

Baked Potatoes and, 308.

Cheese and, 311.

Curried, 312.

En Bate, 304.

Fried, 309.

Fried In Batter, 311.

Genoese, 304.

In Cheese Sauce, 312.

In Ramequln Cases, 308.

In Soublse Sauce, 309.

Plain, Poached, 309.

Scallops of, 310.

Scrambled, 312.

Sur le Plat, 312. Whole Wheat Bread, 18. Wine Jelly, 230.

Malted Milk, with, 5.

Pudding, 242.

Sauce, 190.

Yogurt Ice Cream, 292. Jelly, Buttermilk or,

229. Yorkshire Cake, 296.

Zufii Indian Bread, 26.

DIETARY STANDARDS

DIETARY STANDARD FOR MAN IN FULL VIGOR AT MODERATE MUSCULAR WORK

Condition considered

Food as purchased

Food eaten

Food digested

ESTIMATED AMOUNT OF MINERAL MATTER REQUIRED PER MAN PER DAY

Grams Grams

Phosphoric acid(P205) 3 to 4 Calcium oxid 0.7 to i.o

Sulphuric acid (S03) 2 to 3.5 Magnesium oxid 0.3 to 0.5 Potassium oxid 2 to 3 Iron 0.006 to 0.012

Sodium oxid 4 to 6 Chlorin 6. to 8.

Chart 15. Dietary Standards.

U. S. Department of Agriculture. Office of Experiment Stations A. C. True, Director.

Revised Edition.

Prepared by C. F. LAXGWORTHY Expert in charge of Nutrition Investigations.

FUNCTIONS AND USES OF FOOD CONSTITUENTS OF FOOD

FOOD AS PURCHASED

EDIBLE PORTION

Flesh of meat, yolk and white of eggs, wheat flour, etc.

Bones, entrails, shells, bran, etc.

- s Carbohydrates

[ Mineral Matter or Ash

USE OF FOOD IN THE BODY

PROTEIN— —Builds and repairs tissue }

White (albumen) of eggs, curd (casein) of milk, lean meat, gluten of wheat, etc.

"Are stored as fat

"Are transformed into fat

Fat of meat, butter, olive oil, oils of corn and wheat, etc. CARBOHYDRATES—

Sugar, starch, etc.

MINERAL MATTER OR ASH— Shares in forming bone, Phosphates of lime, assists in digestion, etc.

potash, soda, etc.

All serve as fuel to yield energy in the forms of heat and muscular power.

Food is that which, taken into the body, builds tissue or yields energy.

Chart 14. Composition, Functions, and Uses of Food.

Revised Edition

U. S. Department of Agriculture

Office of Experiment Stations

A. C. True, Director.

Prepared by C. F. LANGWORTHY Expert in charge of Nutrition Investigations.

Water: 3 4. g

FUEL VALUE;

1885 CALORIES PER POUND

EDIBLE PORTION

Ash:1.0 FUEL VALUE:

1475cALORIE5 PER POUND

Water:13.0

Ash-.3.0 ^Protein.- 1.0

FUEL VALUE

34-05 CALORIES PER POUND

Protein. -9.4

Water: 18.8

CALDFIEI5 PEF? FOUND

DESICCATED

Water: 3.5

Rrofein:6.3

Carbo- hydrates: 3 1.5

Ash: 1.3 -\

Fat: 57.4-

CALDRIE5 PER FQUND

EDIBLE PORTION

Water: 5 2.0

Protein. -16.9

UE.L VALUE:

153 5 CALORIES PER POUND

Water: 2.5

FVotein: 16.6

PER POUND

Protein :H.8

FUEL VALUE o F

WHOLE EGG:

695 CALDF.IE5 PER FOUND

Water. 8.2 t^^Pfr'

R=6tein.-£5J

FUEL VALUE.-

£4- 85 CALORIES PER PDUIMD

Water.73. Protein: 18.

CALORIES PER POUND

Lfc v^^- 1-1 \-k t^^ LI ».

at:7.1 Ash-.1.2

Carbohy3 rates:

ater:12.6 Fat:1.8

1 560 CALORIES PER FOUND

Protein: 2.2

Carbohydrates: 18 A -Water: 78.3

FUEL VALUE

CALORIES PER POUND

Water* 35.3

Protein: 9. 2

Carbo- hydrates: 53.1

FUEL VALUE:

1180 CALORIES PER FOUND

175cALDRIE5 PEH FOUND

Water: 38 .4 Ptotein.- 9.7

FUEL VALUED

11 10 CALORIES PER POUND

EDIBLE PORTION

Water: 75.3

Carbohydrates: 22.0

FUEL VALUE.

R"otein.-1.3 -Fat: 0.6 Ash: 0.8

CALORIES PEF? POUND .

EDIBLE PORTION

FUEL VALUE

Protein: 2.6

Carbo- hydrates: 76.1

1,560 CALORIES PER POUND

Ash: 3. 4-

EDIBLE PORTION

FVotein :4-.3

Carbo hydrates: 74-. 2

Water-. 18.8 ^ Fat: 0.3

1435 CALORIES PER POUND

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