QINQER EXTRACT

Cover two ounces of bruised ginger root with one-half pint of pure grain alcohol. Let stand till the spirit is impregnated thoroughly with the spice when strain and bottle for flavouring.

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REMINGTON'S ANALYSES OP FRUITS

KuMkof Prvit

Blackberry

Rubus Viflosus

" Canadensis

" TriviaUs

Bilberry (Vac. Resinosum)

Currant (red)

Gooseberry

Raspberry (Rubus Idoeus). Strawberry

Su«ar Percent.

Free Acid Percent.

Pectinous Substances Percent.

Sttbataacci

ANALYSES OF FRUITS: U. S. DISPENSATORY: WOOD & BACHE

Malic acid 5.92

Sugar 4.67

Water 67.16

Salts, Potassa, and Lime..... 06

Mulberry: (Analysis of H. Van Heese):

Per cent. Glucose and uncrys-

tallisable sugar 9.19

Free acid (supposed to be malic and tar- taric) 1.86

Album, matter 0.39

Pectic ** ; fats,

salts, and gum 2.03

Water 84.71

Insoluble matter as seeds, pectose, cellu- lose, etc 1.25

Fig: (Grape-siigar, gum, and mucilage. Kx>enig's Anal.)

Water 31.20

Nitrogenous material. 4.0 1

Sugar 49-79

Reckoned on the weight of absolutely dry material the ni- trogenous material : 5-75%; sugar: 72.56%.

Prune : Koenig*s Analysis. (Contains uncrystalUsable sugar, malic acid, and muci- laginous matter).

^, PtfrofiK.

Water 29.30

Nitrogenous mat 2.50

Sugar....... 44.35

Other nit. free mat.. 17.89

Free acid a. 72

Woody fibre (not in- cluding stone) 1.48

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FRESH FRUITS. AVERAGE COMPOSITION*

Pood Materials

Muskmelons.... Watermelon....

N. Persimmons (edible portion)

Raspberries

Strawberries . . . Dried:

Refuse Per Ct.

59-4 10. o

Water Per Ct.

37-5 76.0 66.1

Protein Per Ct.

Pat Per Ct.

Car- bohy- drates Per Ct,

2.3 1.0 3.0

Ash Per Ct.

10.8 14.4 4.6 2.7 12.7 315

66.1 62.5 68.5

Fuel value

2.0 2.4 31

1185 1125 1265

* Extracts from Table i, Parmers' Bulletin, No. 149. Principles of Nutrition and Nutritive Value of Pood. (Rev. £d.> By W. O. Atwater. Ph. D., Special Agent in Charge of Nutrition Investigations Office of Experiment Station.

Tropical and Semi-tropical Fruits

Food Materials

Jap. Persimmon

Prep... Milkt . Alligator pear

(ecfible portion)! Surinam cherry % Roselleit

Ex. from calyx

Ex. from pods. Dried Fruits:

Refuse Water

3SOO 27.00

30.00 48.008

48.9 63.4 6943 66.1 62.5 7.2

86.5 84.0 91.2 93-7

Protein Per Ct

Pat Per Ct.

Car- bohy- drates Per Ct.

10.3 12.2 67.2 C4.2

Ash Per Ct,

Puel value

260 ISO 321 550 125 129s 2865 342

t Guava and Cocoanut Milk data from M. B. Jaffa's report. Bulletin No. 13s.

Guava^ Additional : Crude Pibre. 1 . 14 per cent. X Prom Parmers* Bulletin, No. 169.

a Including xo per cent, invert sugar, zo.i per cent, total sugar, b Including 1.6 per cent, sugar. c Including x per cent, sugar.

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FOOD MATERIALS. (AVERAGE EDIBLE PORTION)* Composition Determined

Presh Fruits

Refuse p€rCL

Jap. Persimmon.

Scarlet Haws

Watermelon

Canned Peaches. Cocoanuts

Water PtrCU

28.47 29.14

86.45 '9'7

•99 1.36 2.48 1.98

.87 4.55 ^•54

Pat PtrCt,

Sugar Starch P#rC7l.

•27 .24 •33 .18

.65 .10 .61 •59

Carbohydrates

Crude Fibre PtrCt.

11.87 19.68 12.20 10.84 1573 15-13

5-67 18.57

62.57 63-37 12.20

.88 .52 .48 .60

Ash PerCt.

.257 .424 .ayi .250 .360 .384 .897 .468 .148 1336 1.292

•247 2.712

Composition Assumed

Fresh Fruits

Canteloupe

Pomegranates.., Apricots (dried). .

Strawberries

Raspberries, red. Apple Sauce

Refuse PtrCt.

Water PtrCt.

Pro- tein Nx6a5

89.5 76.8 29.4 22.7 38.2 90.4 ,86.4 61. 1

.6 1-5 4-7 4-3 2.9 i.o

Fat PtrCt.

Carbohydrates

Sugar Starch PerCt.

7.2 16.8 62.5 62.5

Crude Fibre PerCt,

Ash PerCt,

.408 1. 014

2.844 3.098 2.494

* Composition of Food Materials Used in Dietary Studies and Digestion Exper- iments (Table la). M. B. Jaffa, M. S., Cal., Agr. Experimental Station. 190X-S.

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Table $6. -Comparative cost of total nutrients and energy in dif- ferent food materials at average prices

Kind of Pood Material

Fresh Fruits:

Canteloupes

Nectarines

Persimmons

Pineapples

Pomegranates

Watermelons

Dried Fruits:

Jams, Preserves, etc.

App»le sauce

Apricot sauce

Currant and raspberry

Blackberry

16 16 16 16 16 16 16

8-75 11.67

750 2.13 6.00

3.50 4.28 306 5.56 4.35

91-43 53-33 8.42 16.00 32.00 26.66

233 38.9 II. 6 18.4 11.9

48.3 17.2 28.1

13.6 25-1 "5 34.3

28.4 21.7 25.0

ITS 1.97 6.7 6.9

13-8 40.5 16.0 11.9 12. 1 12.8 26.2

Amounts fo lo Cents

Lbs. 6.67 3-33 '•43 2.86 2.50

1.67 1. 00 2.50

3-33 1. 00 2.50 3-33 3-33 2.00

I. GO 6.67

3-33 1. 00 1. 00

1. 00 1. 00

.62 .62 .62 .62 .62 .62 .62

•03 .01 .01 .02 .02

•03 .01 .01 .02 .01 .02 .01 .01

•03 .02 .01 .02 .01

.05 .02 .02 .02

.03 .02 .02

•72 .42 .21

-13 .40 .27 .36 .08

.14 .07 .19 .42 •13 •13 .64 .58 .17 .20 .18

.74 71 •50 .61

•45 .62 .69

•30 .44 .44 .42

Cal- ories

837 207 580

866 292 263 1.232 1,115 352 460 400

1. 121 1,290 5.078 1,495 1,450 088

727 245 620 836 823

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TABLE se.—Continu^d

lOod of Pood Hat«rta]

Jams, Preserves, etc.

Gooseberry

Figs (stewed)

Orange marmalade

Pineapple marmalade

Prune sauce

Strawberry

Tomato jam

Blackberry

Cherry, first quality. . .

Crab apple

Huckleberry '

Strawberry

Canned Fruits:

Apple (fall pippin) . . .

Blackberry

i6 i6 i6 i6 i6 i6 i6 i6 i6 i6 i6 x6 i6 i6 i6

i6 i6 i6 i6 i6 i6 i6 i6 i6 i6 i6 i6 i6 i6 i6 i6 i6

i6 i6 i6 i6 i6

32.00 32.00 40.00

1333 26.66

53-33 32.00 32.00

53-33 40.00 22.85

53-33 26.67 14.56 22.85

53-33 32.00 66.67 14.56 40.00 40.00 53-33 53-33

228.57 40.00 80.00 32.00 80.00

100.00 80.00 40.00 53-33

17.78 14.56

53.33 20.00 29.10

20 37.04 140.8 20 57.14 133.3

3-0 3-2 2.7

20.4 0.1 2.7

37-2 3-0 4.1 2.7 2.6 2.8 2.0 3-8 2-3

3-5 4.6 i.o 3-1 3-4 3-1 0.5 3-8 3-0 3-2 3-7

2.6 3-3 3-3 3-5

47-1 38.9 45-5 53-2 28.6

Amounts for 10 Cents

.62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62

.62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62 .62

.62 .62 .62 .62 .62

.41 .40 .42 ■25 •52 .42 .14 .41 .38 .42 .42 .4'2

■41 .40 .40 •51 •39 .41 .40

•39 •39 -43 .40 .40 •39

•13 .11 .09

Cal- ories 768 752 780 487 983 785 267 766

707 781 786 778 833 722 810

744 745 952 724 771

755 732 967

794 750 753 738

220 188 350

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TABLE s^— Continued

Kind of Pood Material

Crab apple

Grape (Ives seedling)..

Orange (Florida navel)

Pear(Bartlett)

Plum (Damson)

Plum (wild fox)

Mixed Fruit

Blackberries

Cranberries

Gooseberries

Huckleberries

Loganberries

Raspberries

Strawberries

Whortleberries

Brazil nuts

Butternuts

Hickory nuts

Lichi nuts

Pistachios

20 20 20 20 20 20 20 20 20

7 5 5 5 4 7 7 7

8333 34.48 90.91

222.22 54.05 46.51

3-33 10.64 6.67 6.42 7.00 7.78 5.71

1.30 .77 1-74 3-95 1-54 1.72 2.00

1.55 20.60

.36 2.94 1.27

200.0 128.2 181.8 126.6 96.2

259 23.3 18.9 19.2 II. 6 26.5 27.4 40.0 IO-3

34.9 8.5 3.5 9-5 7

3.6 8.1 5-4 8.8 6.7 17.0

Amotints for 10 Cents

•50 •50 .50 •50 •50 •50 .50 .50 •50

1-43 2.00 2.00 2.00 2.50 1-43 1-43 1-43 2.50

.03 .01 .02 .02 .01 .01 .02

.03 •07 .06

.20 .34 .23 .06 .06

.51 .21 .28

•03 .04 .06 .06 .06 •05 •03

.16 .20 .26

•27 ■ 42 .18 .18 .10 •34

.06 .08 .02

.42 ■25 .35 .20 .27 .12

.44 .29 .04 .04

•13 •27 .05 .II

•03 .08 .02

430 530 520 862 377 365 250

1,112 1.820 1,109 288 1,181 2,826

1.055 1,404

1.237 1.845 1. 138 1,498 593

1.780 1,4x2

From ** Further Investigations Among Fruitarians " at the California Agricultural Experiment Station, 1 901- 1902. — M. E. Jaffa, M. S., Assistant Professor of Agriculture, University of Cali- fornia. Bulletin No. 132, U. S. Department of Agriculture.

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Aguacate» 299-300.

To prepare, 299-300. Akee Tree, 313. Alligator Pear. 299-300. Almond, Tropical, 316. Amatungula, 312. AfUidesma Bunius, 316. Apple, The, 23-48. Amber, 36.

Baked with Honey, 28. With Meats, 30. With Nuts, 28. Baked, and Ice-cream, 48. Batter Pudding, 34. Brandy, 47. Brown Betty, 35. Butter, 41. Cake, 35.

Dried Apple Fruit, 37. Filling, 38. German, 36-37. Cashew or Kashew, 313. Catsup, 41.

Champagne (Crabapple), 47 Charlotte, 39. Cheese, 38. Chutney, 40. Cider, 45-

Apple Sauce, 27. Boiled, 45. Egg-nog, 46.

Jelly. 39-

Preserves, 43.

Sweet, To Keep, 45.

Vinegar, 46. Coddled, 40. Crabapple Champagne, 47.

Jelly, 42.

Marmalade, 44.

Preserves, 43. Croquettes, 29. Currant and Apple Jelly, 42.

Apple, Custard, 301.

Apple Pie, 31.

Frozen Apple, 48. Dates and Apples, 27. Dried, 46.

Fruit Cake, J9. Dumplings, Baked, 33.

Boiled, 33.

In Cups, 33.

Slices, 34. Egg-nog (Cider), 46. Elephant, 315. Filling for Cake, 38.

Tarts, 38. Flip Flaps or Puffs, 32. Float, 38. Fried, 30. Fritters, 30. Frozen Apple Custard, 48.

Snow, 48. Fruit Cake (Dried Apple),

37-. Gelatine, 38. German Cake, 36-37. Grape Juice Preserve, 43. Honey, Baked with, 28. Ice-cream and Baked

Apples, 48. Ices, Water, 48. Indian Pudding, 35. Jam, 45- Jamaica, 302. Jellied, 38. Cider, 39. Crabapple, 42.

and Currant, 42. and Quince, 42. Jelly, Apple, 41-42. Jonathan, 35. Kai, 312.

Kashew or Cashew, 313. Kuchen, Apfel, 36-37.

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Apple, Lemon and Apple Mar- malade. 44. Love, 147. Malay, 395. Mammee, 303. Marmalade, 44

and Currant, 44.

and Lemon, 44.

and Quince, 44.

Crabapple, 44. May, 146. Meringued, 30. Nuts with Baked Apples, 38. Old-fashioned Sauce, 37. Omelet, 39. Otaheite, 314. To Pack, 46. Pancakes, 33. Pickle, Sweet, 41. Pie, 30.

Custard, 31. Pine, 338-349. Pomona Wine. 47. Pond, 301. Pone. 35. Preserves, Plain, 43.

Cider, 43.

Crabapple, 43.

Grape Juice, 43.

and Quinces, 43. Prunes and. 37. Pudding. Batter, 34.

Brown Betty, 35.

Indian Apple, 35. Puffs or Flip Flaps, 33. Quinces (and Apples), 43-

44. Raisins Tana), 37. Roly Poly, 33. Rose, 395. Salads, 39. Sandwiches, 39. Sauce (Cider), 37.

Old-fashioned, 37. Slump, 34. Snow, 37.

Balls, 3S.

Frozen, 48. Solid, 37. Soup, 38. Spiced, 40.

Apple, Star. 305.

Stewed with Dates, 27. Sugar, JO I. Sweet Pickles, 41. Tart, 31.

English, 31.

Filfing, 38.

Scotch, 33. Tea, 47. Turnovers, 3a. Vinegar, 46. Water, 46.

Ice, 43. Wine, Pomona, 47. Apricot, The, 66-80. So. American, 303. St. Domingo or Wild, 247-

Bacury, 315. Banana, The , 3 5 0-3 5 9. Baked, 352. Beer, 358. Blanc Mange, 355. Cake Cup, 354.

Layer, 354.

and Nut Loaf, 254. Dried, 359. Flour, 359. Fried. 353. Fritters (Crushed), 254.

Halved, 353. Frozen, 357. Frozen Custard, 257. Ice, 357.

Cream, 357. TeUy, 358. Layer Cake, 354. Loaf Cake. 354.

and Nut, 354. Marmalade, 357. Mubisi, 358. Muenge, 358. Nut Strips, 355. Omelet. 353. Pancakes, 354. Pie. 354. Pudding, 356.

With Rice, 353. Salad, 253.

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Banana, Sandwiches, 259. Sherbet, 257. Shortcake, 255. Simplest Dessert, 255. Souffles, Little, 256. Soup (Iced), 252. Stewed, 253. Toast, 256. Whipped, 256. Wine, 258. Baobab, 314. Barbadoes Cherry, 295. Barberry (See Berries). Bayonet, Spanish, 317. Bengal Qtunce, 315. Bergamot, 223-226. Berries, 136-184.

Barberries, 146, 172, 173. Dried, 172. Jam, 172. Preserved (Cold), 172.

Cooked, 172. Syrup of, 173. Bilbenies and Blueberries, (See Whortleberries), 140, 163, 165. BlacKbemes, 138, 156-160. Brandy, 158. Catsup, 157. Charlotte Kusse, 159. Cordial, 158. To Dry, i6a Farina, 159. ' Re

General Recipes, 160. Jam, 156.

Je%» 157. lumns, i(

159- Pickled, 157. Pie, 159. Preserved, 157. Pudding (Steamed),

Slimip, 159. Vinegar, 157. Wine. 157, 158. Blueberries and Bilberries, (See Whortleberries), 140, 163-165. Boxberry or Checkerberry,

147- Buffalo Berry, 150.

Berries, Checkerberry, 147. Cherry, Winter, 147. Cranberry, 140, 165-167.

Bombe, 167.

Compote, 166.

Cream Frozen, 167.

Jellv, 166.

Pudding, 167.

Roly Poly (in General Directions), 167.

Sauce, 16^.

Snow, 1 66.

Sponge, 166.

Syrup, 166.

Tart, 166.

Uncooked, To Keep,

Currant, 144, 173-179.

Bar-le-Duc (Jam), 174.

Brandy, 178.

Catsup, 175.

Colouring, 179.

Dried, 178.

Ice Cream, 176.

Jam (Bar-le-Duc), 174.

Black, 175.

Raisin, 175.

Red. 174-179-

White, with Goose- berries, 180. JcUy (Black), 173.

White, 173. Pudding (Red), 176. Punch, 178. Salads (In), 179. Sherbet, 176. Shortcake, 175. Shrub, 176. Spiced, 175. Uncooked, 179. Vinegar, 178. Wines, 177. Elderberries, 142-144, 169- 172.

Ale Flavoured with, 171 Blossom Wine. 170. Brandy, 170. Catsup, 171.

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Berries, Elderberries, Dried, 17 a. Flower Water, 172. Jelly. 171. Junket, 171. Ointment, 172. Pancakes, 171. Rob of, 169. Syrup of, 169. Tarts, 171. Water (Elder Flower),

172. Wine, 170.

(Spiced), 170. Wine Blossom, 170. Gooseberries, 144, 179, 184. Barbadoes, 311. Catsup, 182. Champagne, 183. Chips, 182. Chutney, 182. Coromandel ,313. Fool, 181-182. Jam, 179.

and Red Cturant,

and White Cur- rant, 180.

Jelly, 179.

Otaheite, 311.

Peruvian, 147.

Preserved Whole, 180.

Pudding, Boiled, 181.

Sauce for Lamb, 182.

Spanish, 311.

Tart, 180-181.

Vinegar, 183.

Water Ice, 184.

Wine, 183. Hackberry, 148. Haws, 148.

Huckleberries (See Whor- tleberries). June Berry, 149. Logan Berry, 169. Love Apple, 147. May Apple, 146. Mountain Ash, 149. Mulberries, 141, 168, 169.

Brandy. 169.

General Directions, 168.

Berries, Mulberries, Jaxn, 168. Telly, 168. Marmalade, z68. Wine, 169. Nettle Tree (See Hackberry) Partridge Berry, 147. Raspberries, 139, 160—163. Bar-le-Duc (Jam), 174. Black, Puddingy, 161. Catsup. 163. Cordial, 161. Frozen, 161. Ice, 161. Jam, 160. Jellv. 161. Puddings, Red and

Black, 161. Red Raspberry Pud- ding, 161. Rose Sandwiches, 1 60. Royal, 161. Sandwiches, 160. Shrub, 161.

Without Sugar, 162. Soup, 4. Vinegar, 161. Wine, 163. Rowan, 149. Service Berry, 149. Sorb, 149.

Strawberries, 136, 150, 156.

Batter Cups, 151. Brandy, 156. Custard or Float, 152. Dry, To, 124. Dumplings, 152. Escallops, 152. Float or Custard, i«;2. Fritters (See the

Apple), 30. Frozen, 153. Gelatine (See Intro- ductory Recipes), 16. Ice, 153.

Cream, 153. am, 154. felly, 155. Preserves, 153. Pyramid, 152. Sauce, 151.

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Berries, Strawberries, Seal, To, without Cooking, 1 5 4.

Served Whole, 150. Sherbet, 153. Shortcakes, 150. Shrub, isj.

Souffle (See Introduc- tory Recipes) , 18,19. Spiced, 154. Tart, 152. Vinegar, 156. Whips, 153. Wine, 155.

and Currant Wine, 177. Sugar Berry (See Hack- berry), 148. Whortleberries, 140, 163-

Blueberry Bread, 164. Cake, Huckleberry, 163 Canned, 165. Catsup, 165. Tc Dry, 165. Huckleberry Cake, 163. Jam, 164.

Ielly, 164. lunins, 164.

Mush, 164.

Old-fashioned Pud- ding, 163.

Slump, 164.

Vinegar, 165.

Wine, 165.

Wintergreen, 147. Bilberry (See Whortleberry), 140 Bilimbi, 313. Blackberry (See Berries),

136-184. Blueberry (See Berries),

136-184. Boxberry, 147. Bread Fruit, 310. Bullock's Heart, 301.

Caladium esculenta, 316. Canteloupes (See Melons),

125—135. Capuassa, 315. Carambola, 313. Carissa acuminata, 312.

Carts sa arduina, 312.

carandas, 312. Cashew Apple or Nut, 313. Cayenne CJnerry, 295. Ceriman, 311.

CheckerbOTy (See Berries). Cherimoya, or Chiramoya, 301. Cherry, The, 81-92.

Barbadoes, 295.

Bavarian (3ream, 84.

Boimce, oo.

Brandied, 88.

Brandy, 80.

Bread Pudding, 84.

Cake Icing, 85.

Candied, 91.

Canned, 88.

Catsup, 88.

Cayenne, 295.

Cordial, 89.

Cream, 84.

Crfime de Maraschino, 61.

Domestic Kirschwasser, 89.

Dried, 90, 91.

Float, 84.

Four Fniit Jelly, 86.

Frosted, 85.

Frozen, 85.

German Sauce, 84.

Ground, 147.

Cream, 85. with, 85.

Iced Maraschino-ade, 92.

Icing, Cake, 85.

Jam, 86-87. elly, 86.

with Currants, 86. Raspberry, 86.

Four Fruit, 86. Juice Preserved, 90. Kirschwasser, Domestic, 89. Maraschino Jelly, 92.

Recipes, 92. Pickled, Cooked, 88.

Uncooked, 88. Pie, 84. Preserved, 87.

with Currant, 87.

with Lemon, 87.

Juice, 90.

Digitized by VjOOQ IC

Cherry, Preserved, Sjrrup, 90. Pudding, 84.

Bread, 84. Punch, 89.

Riun (Wild Cherry), 90. Salads, 83. Sandwiches, 83. Sauce (Gennan Pudding)

84. Shrub, 90. Soup, 83. Spanish, 295. Surinam, 295. Syrup (Preserved), 90. Uncooked Puddin?, 84. Vineear (for Salads), 90. for Cookery and Table,

Wild Cherry Rum, 90.

Winter, 147.

With Ice Cream, 85. Chilian Myrtle, 315. Chiramoya or Cherimoya, 301. Citrange, 229, 230. Citron, 223-227.

Brine (In), 225.

Candied, 224.

Dried with Sugar, 223.

Ice and Syrup, 225.

Preserve, 225.

Syrup, 22$.

Melon (See Melons). Cocco Root, 316, 317. Cocoa Plum, 305. Cocoanut (Paam), 271-282.

Cakes, 281.

Cream Candy, 282.

Cups, 280.

Ciury, 279.

Drops, 281.

Fritters (Indian), 279.

Macaroons, 281.

Milk for Cookery, 278.

Mousse (Frozen), 282.

Omelet, 279.

Orange Flowers and, 280.

Pastel de Coco, 281.

Salad, 278.

Sherried, 280.

Soup, 278.

Toast, 280.

Coromande Gooseberry, 3t^. Cranberry (See Berries). Currant (See Berries). Custard Apple, 301.

Date, The. (Palm), 271-278.

With Bread-fruit, 274. Breakfast Food ,374.

Cake (Layer), 276. Loaf, 276. Macaroons, 276.

Fluff Duff, 275.

Foam, 275.

Fruit Bread, 274.

Fudge, 277.

Gems, 274.

Cream, 277.

Layer Cake, 276.

Loaf Cake, 276.

Macaroons. 276.

Salad, 278.

Sandwiches, 274.

Stewed, 274.

Stuffed, 277. Dilly, Wild, 305. Durian, 314.

Egg Fruit, 305. Elderberry (See Berries). Elephant Apple, 315. Emblic Myrobolan, 314. Eugenia, 295.

Fig, 260-270. Baked, 262. Blanc Mange, 265. Bread Pudding, 265. Cake (Layer), 264.

Loaf, 263. Cakes (Dried). 268.

Little, 263. Candied, 266. Candy, 266. Crystallised. 266. Dry (To). 268. Eat (To). 261. Filling (Cake), 264. Freshen (To), 262.

Digitized by VjOOQIC

Fig, Ice, 266.

Cream, 265. Indian (See Prickly Pear), 308

Jam, 266. elly, 267.

(For Filling), 264. Pickles, 267. Pie, 264. Preserved, 267. Pudding, 264. Bread, 265. Suet, 264. Snow, 264. Stewed, 262. Stuffed, 263. Suet Puddmg, 264. Food Values, Tables of, 320. Four Fruit Jelly. 86. Frosted Fruit (Introductory Recipes), 22.

Ginep, 311.

Genipa Americana, 296.

Ginger Plant or Root, 317,318.

Candied, 318.

Preserved, 317.

Vinegar, 318.

Wine, 318. Grooseberry (See Berries). Granadilla, 308. Grape, The, 108-121.

Apples and Raisins, 119.

Bottled Grapes, iii.

Brandied, xi8.

Butter, 115.

Cake (Plum), 120.

Canned, iit.

Catawba Wine, 1x4.

Catsup, 115.

Chutney, 115.

Cordial, 115.

Crabapple and Grape Jelly, 42.

Currant Loaf, 121.

Elderberry and Grape Jelly, 117.

English Plum Cake, 120. Pudding, 121.

Farina, 118.

Grape, Fruits Preserved in Juice,

Green Grapes, Pickled, 116. Home-made Tokay, 113. Ice- water, 119.

Cream, 1x9. Jams, Plain, 117.

Raisin-currant, 119.

Raisin (Grape and Pear), 118. Jelly, Crabapple and Wild Grape, 116.

Elderberry and Grape, 117.

Green Grape, X17.

Ripe Grape, 117.

Wild Grape with Crab- apple, 1x6. Spiced, XX 6. Juice, X13. Pickle, Green Grape, ix6.

Sweet Grape, 116, Plum Cake, English, x2o.

Pudding, X2I. Preserve, Uncooked,

(In Ashes, Bottled,

Cotton, Sand, Sawdust,

Wax). XII.

To, Fruits in Grape Juice, X13. Pudding, Raisin, Rice, 120. Punch, Hot, 1x5. Raisin and Currant Sauce,

xxp. Raisms, xx8. Raisins and Rice, 120. Raisin, Rice Pudding, 120. Raisins, Sherry of, 114.

Stewed with Apples,

27- Wine, 1x4. Sandwiches, 1x8. • Sauce, Raisin and Currant,

1x9. Sea or Shore, 3x1. Sherbet, 1x9. Shore (or Sea) ,311. Snow, X19. Soup, X18. Sjpiced, XI 6. Tokay, Home-made, 113.

Digitized by VjOOQIC

Grape, Uncooked, Preserved,

(In) Ashes, iii.

Bottled, III.

Cotton, III.

Sand, III.

Sawdust, III.

(With) Wax, III. Unfermented Jtiice, 112. Vinegar, 114. Water Ice, 119. Wild Grape Jelly, 116. Wine, 113.

Catawba, 114.

Raisin, 114.

Sherry or Raisin, 114.

Tokay, 113. Grape-fruit or Pomelo, 229-237. (For) Breakfast, 231. Candied, Strips, 236. (And) Clams, 232. Cocktail, 232. Drops, 234. (With) Grapes, 232. Frozen, 235. Ice, 235. Jelly. 234.

(And) Limeade, 236. (For) Luncheon, 231. Marmalade, 233.

General Remarks, 234. Preserve, 235. Pyramid (Fink), 232. Rinds, 236. Salads, 233. Sherbet, 235. Syrup, 235. Wme, 235. Ground Cherry, 147. Guava, 287-294. Brandy, 293. Brown Betty, 289. Cattley Jelly, 291. Catsup, 292. Chutney, 293. Cobbler, 289. Custard, 290. Desserts (General), 290. Dumplings, 289. Fritters, 289. Jelly, 290.

Cattley, 291,

Guava, Macaroni (With), 289. Marmalade, 292. Paste, 291. Pickles, 292. Preserves, 292. Roly Poly, 290. Salad, 288. Sauce, 288.

Serve Uncooked, 288. Shortcake, 289. Shrub, 293. Stewed, 288. Syrup, 293. Uncooked, 288. Vinegar, 293. Wine, 293.

Hackberry, 148. Haws, 148. Hog Plum, 314. Hovenia Dulcis, 316. Huckleberry (See Berries).

Indian Fig (See Prickly Pear),

308. Introductory Recipes, ^-22.

Batter for Frmt Fritters, 14.

Pudding, 14. Bavarian Cream, 16. Biscuit Dough, 8.

Drop, 9. Blanc Mange, 15. Bread for Fruit Toast, 13. Brod, German Fruit, 13. Butter Fruit, 12. Cake, Efi^gless, 10.

Fruit (Black), 12.

(General Remarks), xi.

One Egg, 10.

One, Two, Three, 11.

Short Cake, 9.

Sponge, (Simple), 11.

(White), II. Can (To) Fruit. 19. Candv. Clear, 22.

Cream, 21. Cornstarch, Blanc Mange,

15- Custard, Baked, 14. Soiled, 14. Float, 14.15.

Digitized by VjOOQIC

Introductory Recipes — Cont'd. Custard, Frozen, 17. Dressings, Salad, 6-8.

Cooked Mayonnaise, 7.

Cream Whipped, 7.

Egg, Whipped, 8.

French, 6.

Mayonnaise (Simple), 6. White, 7.

Olive Oil and Cream, 7.

Sour Cream, 8.

Whipped Cream, 7.

White or Cream, 7. Float, 14-15- Frost Fruit (To), 22. Gelatine, 16. Granites, 17-18. Ice Cream, 17. Ices, 16. Icing, Boiled, 12,.

Water, la. Italian Cream, 16. Junket Fruit, 18. Lozenges, Fruit, 91. Mull (To) Wine, 21. Omelet, 19. Pastry, Bread-Dough, 10.

Cream (With), 9.

Oatmeal, 9.

Potato, 9.

Preserve Fruit (To), 19.

Shortening (With), 10. Sago (See Tapioca), 15. Salads. 5.

Dressings, 6-8. Scones, 9. Sherbets, 17. Shortcake, Plain, 9. Souffles, Cooked, 19.

Simple, 18. Soups, Fruit, 3.

Red Raspberry, 4.

Swedish Fruit, 4. Spanish Cream, 16. Sponge (Gelatine), 16. Syrups, Fruit, 21. Tapioca or Sago, 15. Wine, To Mull, 21.

Jamaica Apple, 245.

Plum, 255.

Sorrel, 257. Jambosade or J ambrosade, (See

Rose Apple), 295. Japan Persimmon, 283-286.

Dry (To), 285.

Jelly, 285.

Marmalade, 285.

Pudding, 285.

Uncooked, 284. Japan Plum (See Loquat),

63-64. Java Plum, 295. Jujube, 316. June Berry, 149.

Kai Apple, 312.

Kaki (See Japan Persimmon),

283-286. Kashew Apple, 313. Kumquat, 223-228.

Au Naturel, 226.

Candied, 227.

Drinks (In) "Au Naturel," 226.

Frozen, 228.

Gelatine, 228.

Jelly, 227.

Marmalade, 227.

Preserve, 227.

Lemon, The, 185-200. Lemonades, 187-189.

Egg (Simple), 188.

(With Sherry), 189. Flaxseed, 187. Italian, 189. Orange, 189. Simple or ' ' Squash, " 188. Baked, for Colds, 187. Boiled Pudding. 196. Cakes, Layer, Custard, 197.

Loaf, 197. Candied Lemon Peel, 200. Catsup, 198. Cheese, 194. Cordial, 187. Crackers, 198.

Digitized by VjOOQIC

Lemon, Cream Pie» 194. Cure for Malaria, 186. Custard, Frozen, 199.

Simple, 193. Drinks (In), 188. Dumplings, 106. Egg Lemonaaes, 188, 189. Eggless Pie, 194. Flaxseed with, 187. Frozen Custard, 199. Ginger Beer, 189 For Headache, 187.

Hoarseness, 187. Honey, 193. Ice, 199.

Cream, 199. Italian Cure for Malaria, 186.

Lemonade, 189. Telly, 192.

Juice and Tea, 188. Layer Cake, 197. Lemonades, 187-189. Loaf, 197.

Mattre d^ Hdtel Sauce, 199. Marmalade, 191. Orangeade, 189. Peel (Candied), 200. Pickles, 193. Pie, Cream, Custard, 194.

Eggless, 194. Preserves, 191.

Lemon Rind, 191. Pudding (Boiled), 196.

Eggless, 194. Rice, 195.

Sauce, 197. Rice Pudding, 195. Rind Preserved, 191. Sago, 19^. Sandwiches, 198. Sauce (Mattre d'Hdtel), 199.

Pudding, 197. Sherbet, 199. Snaps, 198. Sponge. 195. Squash, z88.

Sugar, for Flavouring, 191. Sjrrup (with Lemon), 190.

Without Lemon, 190. Tapioca, 195.

Lemon, Tea with Lemon Juice, 188.

Tincture of Lemon, z 90.

Vine, 311.

Whey, 190.

Zest, 191. Lime, The, 229-237.

Juice, Fresh, 236. in S3nrup, 236.

Pickled, 237.

Preserved, 237.

Sherbet, 237.

Spanish, 311.

Zest, 237. Lime-berrv, 223-226. Litchi or Leechee, 314. Longan Tree, 314. Loquat, 63-65.

Jelly, 64.

Marmalade, 64.

Stewed, 64. Love Apple, 147.

Malay Apple, 295.

Mammee Apple, 303.

Mammee Sapota, 305.

Mango, 307.

Mangosteen, 303.

Mangrove, 313.

Marmalade Box, 296.

Maritzgula, 312.

May Apple, 146.

May Pop (See Granadilla), 308.

Medlar, 63.

Melons, 125-135.

Candied Citron Melon, 133.

Canteloupe Ice, 130.

To Serve Simply, 12/.

Catsup, Watermelon, 134.

Citron Melon in Jelly, 135. Melon Sauce, 134.

Cturied Melons, 135. rfor) Salads, 135. (as) Vegetables, 134.

General Directions, 135.

Ice Rings, 129.

Mangoes, 132.

Marmalade, 131.

Mousse, 130.

Digitized by VjOOQIC

Melons, Nutmeg Baskets, 138

Compote, 130.

Tart, 130. Pie Melon Sauce, 134.

Tart, 134. Pickles, 131-132.

Mangoes, 13a,

Ripe Muskmelons, 131.

Small Melon, 131.

Watermelon, 133. Preserved Citron Melon ,133. Roll, lag. Salads, 134. Sauce, Citron, or Pie Melon,

134. To Serve Canteloupes, 127.

Watermelons, lay. Spiced Melons, 13a. Surprise, 139. Tart, Nutmeg, 130. Vegetables, Melons as, 134. Watermelons, 137. Watermelon Catsup, 134. Half Frozen, 129. Honey, 134. Pickles, 133. Sherbet, 130. Melon Pear or Shrub, 31a. Monkey's Bread, 314. Monsteta deUciosa, 3x1. Mountain Ash, 149. Mountain Plum, 304. Mulberries (See Berries), Muskmelon (See Melons), Myrobolan Emblic, 314.

Nut, Cashew or Kashew, 313.

Olive, The, zaa-ia4.

Orange, Mandarin (See Sweet

Orange), aii-aaa. Orange, Seville, aoi-azo. Brandy, a 08. Candied Flowers, 209. Domestic Curacoa, ao8. Flowers, Candied, 309. Ice, a 10. Icing, 310. Preserved, a 08. in Syrup, 309. Water, a 10.

Orange Ice (Orange Flower) , a i o. Icing, Orange Flower, 310. Telly, Seville Orange, 307. Marmalade, 306,307. Florida, 306. Lemon and Orange, 307. Scotch, 306. Preserved Orange Flow- ers, 3o8, 309. in Svrup, Seville Oranee, 307. Scotch Orange Marmalade,

ao6. Water, Orange Flower, 310. Wine, Seville. ao8. Orange, The Sweet, 311-333, Baked Pudding, 315. Cake, 3i4-ai6 Cheese, 315. Fruit, 316. Layer, a 16. Loaf, 3 1 6. Short, 3X4. Cheesecake, 315. Chips, 319. Oocoanut, with, 313. Cookies, 3x7. Cream of, 222. Custard, 3x7.

or Orange Souffle, 317. Delight, 3x8. Filling ifoT Pie), 3x5. Flower (Orange) Souffle, 3 13. Fool, 317. Fritters, 314. Frozen (Orange), 3x9. Gelatine, 3x8. Ice, 3x8.

Cream, 3x9. Marmalade, 3x9. Jelly, 331. Layer Cake, ax 6. Loaf Cake, a 16. Macaroons, ax 6. Marmalade, aao. Ice, 3x9. Fudding, 3x5. Omelet, 3x3. Orangeade, a a a. Pie (Filling), 3x5. (Cheese), 3x5.

Digitized by VjOOQIC

Orange, Preserve, aai.

Pudding, Marmalade, 215. Rice, 218. Suet, 314.

Rice and Oranges, 213.

Saeo, 218.

Salads, 212.

Sauce, 215.

Sherbet, a 18.

Sherried Tangerine, aia.

Shortcake, 214.

Souffle or Custard, 217.

Souffle, Orange Flower, 213.

Sponee, 218.

Suet Pudding, 214.

Syrup, 222.

Tanp^erine Sherried, 212.

Tapioca, 2x8.

Vinegar, 222.

Wine, 222. Orange-tangerine (See Sweet

Orange), 211-222. Otaheite Apple, 314.

Gooseberry, 311.

Plum, 314.

Palm, Cocoanut, 271-282.

Date, 271-282.

Peach, 315. Papaw, Northern, 106.

Tarts, 106.

Tropical, 307. Partridge Berry, 147. Peach, The, 66-80.

Apricot or Peach Wine, 79.

Baked Peaches, 69.

Betty, 72.

Brandied, 77.

Brandy, Commercial, 80. Domestic, 80.

Bread Pudding, 72.

Butter, 78.

Cake, Dutch, 69.

Canned Peaches, 76.

Catsup Peaches, 78.

Chutney, 78.

Cobbler, yo.

Commercial Brandy, 80.

Cream of Peach Sherbet,

OrenM de Noyau, 80.

Peach, Custard Pudding, 71. Domestic Brandy, 80. Dried. 75.

Dutch Fruit Moons, 69. Extract of Nectarine, 79.

Peach, 79. Foam-peach, or Snow, 74. Fritters, 70. Frozen, 74.

Fruit Moons (Dutch), 60. Halved, 68. Ice, 74.

Cream, 94. Jam (Cooked), 75,

Uncooked, 75. JeUy, 76. Kisses, 72. Leather, 75. Mangoes, 77. Marmalade, 76. Moons (Dutch Fruit), 69. Mousse, 73. Palm, 315. Pan Dowdy, 71. Pickled Peaches or Apricots,

Spider, 71. Pone or Suet Pudding, 69. Pudding, Bread, 72.

Custard, 71.

Plain, 71.

Sherried, 72.

Steamed, 92.

Suet Pudding or Pone

Russe, 73.

Salads, 68.

Sauce Preserved, 75.

Sherbert (Cream of), 74.

Sherried (Pudding), 72.

Shortcake, 69.

Souffl6, 73.

Soup and Prune, 68.

Cold, 68. Spiced, 77. Spider Pie, 71. Steamed Pudding, 72. Stewed Peachet, 69.

Digitized by VjOOQIC

% 71- zh. Suet Pudding <w Pone, 69.

^^7. ^- Tart, 70.

Tartlets, 70. «?. ^ Vinegar, 80.

>nnc, 79. Wine, Peach or Apricot, 79.

IT, The, 49-56. MOT.74. Baked, 51.

Meringued, 51. Preserved, 54. tc&J,6f Stuffed, 51.

Brandied, 53.

Bread Pudding, 51.

Chips, 55.

Compote, 52.

Dry, To, 50.

Marmalade, 54. Meringued, 51. Pack CTo), 50.

Preservea (Baked), 54. Plain, i^. arieoes; With Ginger, 54.

Grape Juice, 53. Lemon, 54. Pen-y S3. ,69. Pyramid of, 51.

Raisin^ (See Grapes), 55. Sauce, 55. Stewed, 51. Trifle, 52. Uncooked, 50. bdf Vinej^ar, 56.

Pear, Alligator, 299-300. Melon, 312. Prickly, 308. Strawberry, 312. Persimmon, Japanese, 283-286.

Northern, 107. Pineapple, The, 238-249. Pineappleade, 247. Beer, 248.

Breakfast Fruit, (As), 239. Cake, 241.

Canned (With Sugar), 246. (Without Sugar), 246. Champagne, 248. Chipi, a47« Oompot#, fl4J.

Pineapple, Custard, Frozen, 244. Fritters, 241. Frossen, 244.

Custard, 244. Ice, 243.

Cream, 244. In Shell, 240. Jam, 245. Jelly, 244, 245. Lemon or Limeade and, 247. Luncheon Dish, Simple,

239- Marmalade, 245. Mousse, 243. Muffins, 241. Omelet, 239. Pare, Properly, To, 239. Preserve, Cooked, 246.

Uncooked, 246. Pie or Pudding Filling, 242. Punch, 247. Salad, 240. Shell (In), 240. Sherbet, 243. Souffle, 241. Sponge, 242. Syrup, 247. Tapioca, 242. Vinegar, 248. Plum, The, 95-105.

Brandied Plums, 99. Brandy, zoo. Butter, 97. Cake, 1 01. Catsup, 97.

Wild, 97. Cocoa Plum, 305. Dried, (Whole), 98.

(With Sugar), 98. Domestic Kirschwasser, 89. Duff, 100.

General Directions, zoi. Hog. 314. Ices, ZOI. Jam, Apricot and Plum, 96.

Damson, 96.

Lemon and Plum, 96. Jamaica, 3x4.

^ apan (See Loquat), 63, 64. ,;aYa,20S.

Digitized by VjOOQIC

Plum, Kirschwasser (Domestic), 89.

Leather, 08.

Marmalaae, Crabapple and.

Sweet, 05.

Wild. 95. Mountain, 304. Otaheite. 314. Paste, 08. Pickled, 99. Preserved, 98. Pudding, loi. Salad, 95. Soup, 95. Spiced, 97. Trifle, 100. Vinegar, 100. Wild Plum Catsup, 97.

Marmalade, 95. Wine, 99. Pomegranate, 297, 298. Ice, 298. Jam, 298. Jelly, 298. Syrup, 298. Wine, 298. Pomelo (See Grape-fruit), 229-

237- Pond Apple, 301. Prickly Pear, 308. Prune, The, 101-105. Betty, 102. Bread or Pone, 102. Pudding, 101. Cake, 103.

Short, 103. Croquettes, 102. Dumplings, 102. Gelatme, 104. General Directions, 105. Ices, 105.

Individual Puddings, 105. Pone or Prune Bread,

102. Pudding-bread, 102. In£vidual, 105. Suet, 102. Roll, 103.

Sauce C^Pruin"). 105. Sherried Prunes, 103.

Shortcake, 103. Snow, 105. Prune, Souffl^ 104. Soup, loi.

Spiced Prunes, 102. Sponge, 104. Stuffed, 102. Tart, 103.

Quince, The, 57-62.

Baked, 61.

Candied SHces, 60.

Canned, 59.

Cider, 57.

Cordial, 60.

Dried, 60.

General Directions, 62.

Honey, 61.

Jelly, 58.

Tuice, Preserved, 60.

Marmalades, 58, 59.

Preserved, 59. Juice, 60. Sjrrup, 60.

Salads, 62.

Sauce, 61.

Steamed, 61.

Syrup, Preserved, 60.

Tarts, 61. Quince, Bengal, 315.

Raspberry (See Berries). Rose Apple, 295. Roselle Berry, 316. Rowan Tree, 149.

Sapota, Manunee, 305.

White, 305. Sapodilla, 30c.

Sea Grape (Shore Grape), 3 1 1. Service Berry, 149. Shadberry, 149. Shaddock, 220.

Shore Grape (Sea Grape), 311. Sop, Sour, 301. Sop, Sweet, 301. Sorb, 149.

Sorrel, Jamaica, 316. Sour Sop, 301. South American Apricot, 303.

Digitized by VjOOQIC

Spanish Bayonet, 317

Cherry, 296.

Goose, 311.

Lime, 311. Star Apple, 305. St. Domingo Apricot, 303. Strawberry (Sc« Berries).

Pear, 312. 'Sugar Apple, 301.

Tables of Food Values, 319-324. Weiehtsand Measures, xix. Tamarind, 309. Tangelo. 229,330. Ti-es, 305.

Tomato Strawberry, 147. Tree Tomato, 313. Trifoliate Orange, 223-226. Tropical Almond, 316. Papaw, 307.

Voa-vanga, 315.

Watermelon, 125-135. Weights and Measures, Tables

of, xix. White Sapota, 305. Whortleberry (S^ Berries). Winter Cherry, 147. Wintergreen, 147.

Digitized by

Digitized by VjOOQIC

Digitized by VjOOQIC

Digitized by VjOOQIC

Digitized by VjOOQIC

Digitized by VjOOQIC