Maple Syrup.
After mixing one pint of double cream with one cupful of maple syrup,
beat with a rotary egg-beater until the mixture is thick to the bottom
of the bowl. Then turn into a chilled mold, filling it to overflow.
Cover with a sheet of paraffin paper; pressing the cover of the mold
into place over the paper. Chill for three or four hours by packing
closely in equal measure of crushed ice and salt.
CREAMS.
FRUIT CREAM.
Bro-man-gel-on,
Fruit,
Milk,
Whipped Cream.
Dissolve a package of jelly powder in warm milk. Then add (when nearly
cold) pieces of sweet fruit. Set on ice to mold, and serve with whipped
cream.
BAVARIAN CREAM.
1 Package Gelatine,
1 Cupful of Sugar,
1 Quart Ripe Berries,
1 Pint of Whipped Cream.
Soak half a package of gelatine in a cupful of cold water two hours.
Mash together the berries and sugar, and let them stand an hour. Then
press through a fine sieve, ejecting the seeds. Pour half a cupful of
hot water on the soaked gelatine, and when it is dissolved, add to it
the strained berries. Stand the pan containing the mixture in a basin
of ice water, and beat until it begins to thicken. Then stir in one
pint of cream that has been whipped light and dry. Stir gently from the
bottom into a mold and set away to harden. When serving, heap fresh
berries or fruit in the centre of the mold, and serve whipped cream in
a separate dish.
APPLE AND EGG CREAM.
Grate one large mellow tart apple, add the well-beaten white of one
egg. Serve with cream.
BANANA CREAM (No. 1.)
Take five or six very ripe bananas, reduce to a fine pulp, add the
juice of one lemon and a half cup of powdered sugar, beat thoroughly
and serve.
BANANA CREAM (No. 2.)
Rub through a coarse sieve; add as much cream as fruit and a pinch of
salt. To one pint of this mixture add two ounces of powdered sugar.
Beat this with a whip until it is light and frothy. Serve in glasses
and sprinkle blanched or powdered almonds over the top. In the centre
of each place a candied cherry. Serve cold.
BANANA CREAM (No. 3.)
Mash to a pulp four good, ripe bananas, and add to the stiffly beaten
whites of two eggs. Mix thoroughly, sweeten to taste. This should be
used as soon as possible as the bananas turn dark very soon.
APPLE, ALMOND CREAM.
8 or 9 Sweet Apples,
¹⁄₂ Teacup Seeded Raisins,
¹⁄₂ pound Sweet Almonds,
1 Egg,
A little Nutmeg,
¹⁄₂ cup Thick Cream.
Peel and grate the apples, blanch and grind the almonds, add a little
nutmeg, one-half teacup chopped seeded raisins, and the white of one
egg beaten stiff with one-half cup of thick cream. Mix all ingredients
thoroughly and serve.
NUT CREAM.
Pecans,
Sugar,
Almonds,
Jelly Powder,
Cream,
Whipped Cream.
Take three ounces of pecans, one ounce of blanched sweet almonds,
chop or pulverize. Then add one pint of cream and three or four
tablespoonfuls of sugar and over this pour one-half package of jelly
powder, which has been thoroughly dissolved in warm water. Put it upon
the ice. When about to thicken, stir it until very smooth, then stir in
lightly one pint of whipped cream, and put it into a mold.
PEACH CREAM.
¹⁄₂ dozen Peaches (very ripe),
1 cup Sweet Cream,
1 Box Bro-man-gel-on,
1 pint Whipped Cream.
Mash peaches through a colander, sweeten to taste. Have prepared a
package of jelly powder and when cool add to this peaches and one
teacup of sweet cream, stirring well. Set on ice, add one pint of
whipped cream and stir as this is thickening. Then place in a mold.
STRAWBERRY CREAM.
2 quarts Berries,
1 pint Whipped Cream,
1 box Jelly Powder,
Sugar.
Select nice, very ripe strawberries, wash and mash through a colander,
sweeten to taste, prepare jelly powder with one-half pint hot water.
When cold add the strawberry juice and strain pan. Set on ice and stir
until it thickens. Then add whipped cream and mix thoroughly. Pour in a
mold, and set in a cool place to harden. Serve with whipped cream.
ICE CREAM, ICES AND DRINKS.
ICE CREAM.
If one gallon is to be made use two quarts pure cream, one quart
unskimmed milk, one quart crushed fruit, sweeten to taste.
First pack freezer with ice and salt. Then pour into a gallon
receptacle, the cream, milk and sugar, and stir until sugar is
dissolved. Pour this into the freezer, adding the crushed fruit last so
as to avoid curdling.
To make good, pure ice cream only use rich milk and pure cream in about
equal parts. Any fruit desired may be used.
RASPBERRY ICE.
4 cupfuls of Water,
2 cupfuls of Sugar,
2 cupfuls of Raspberry Juice,
2 Lemons.
Mix the juice of the raspberries and lemons with the sugar and let
them stand for an hour. Strain through a wire sieve, add the water and
freeze, same as ice cream.
PEACH ICE.
Peaches,
Sugar,
Whites of Eggs.
Into one quart of very ripe peaches (mashed) stir in a cupful of
water, one pound of sugar, and the unbeaten whites of five eggs. Turn
all into the freezer and grind until firm. Any ripe fruits desired can
be used in the place of peaches.
SORBETS.
Sorbets are simply sherbets half frozen, and they are generally served
in glasses after the second course of a dinner. They are frozen without
beating and with very little stirring, and the result is a rough, icy
substance. Any kind of fruit juice may be used for these, or several
kinds mixed.
STRAWBERRY ICE.
3 pints Crushed Ripe Berries,
1 pint Picked Berries,
1 pound of Powdered Sugar,
3 pints of Water, (whole).
Wash thoroughly and crush the berries with a silver fork and cover with
one pound of powdered sugar. Let stand aside in a cool place for half
an hour. Then add to the fruit three pints of water. Pass through a
fine hair sieve or cloth, and just before freezing add a pint of picked
berries.
STRAWBERRY SHERBET.
Sugar,
Lemon Juice,
Berry Juice,
Whites of Eggs.
To one pint of granulated sugar add one and one-half pints of warm
water. To this add one and one-half pints strawberry juice or berries
after they have been run through a coarse sieve add the juice of one
large lemon. (Freeze like ice cream.) Just before it becomes stiff,
add the whites of two eggs lightly beaten.
ICED CANTALOUPE.
Divide a cantaloupe in half. Remove seeds. Place upon the ice until
very cold. Chip off the ends so they will set level on plate. Fill with
ice cream or ices of any kind. To make an ornamental dish, one or two
cherries can be slightly pressed into the cream.
We regard it as unnecessary to give recipes for the following drinks,
as the method of making them is so universally known:
Lemonade,
Buttermilk,
Grape-juice,
Milk Shake,
Cider,
Egg-nog, etc.
Very delightful and refreshing drinks can be made by crushing
thoroughly any ripe fruit or berries, and straining the juice from the
pulp, and adding water and sugar.
NECTAR.
3 Oranges,
Crushed Ice,
3 Lemons,
Sugar,
1 pint Water,
A bit of Mint.
Extract the juice of oranges and lemons, mix with water and crushed
ice, sugar and mint, stir well and serve.
ORANGEADE.
Roll as many oranges as you desire to use, squeeze the juice, allowing
eight to one pint of water. Use the juice of two lemons to eight
oranges. Sweeten to taste.
MEDLEY NECTAR.
Crush one pound of berries. Add to them one quart of water, one lemon
sliced and the juice of one orange. Let these ingredients stand in an
earthen bowl for three or four hours. Then strain, squeezing all juice
out of the fruit. Dissolve one pound of powdered sugar in it, strain
again, and put on ice until ready to serve.
MENUS.
From the following menus given some idea can be formed as to the order
in which elementary meals should be served. The highest object to be
attained in the preparation of a single meal or for an entire day or
week is a perfectly balanced bill of fare; that is, to serve such foods
as will furnish to the body all the elements of nutrition in the right
proportions.
These menus are made up to meet the requirements of a normal body.
When the digestive, secretive or excretive organs are abnormal or
disordered, special selections and combinations of food are required to
counteract these conditions.
SUGGESTIONS FOR SEVEN DAYS’ MENUS.
MONDAY.
BREAKFAST.
Apples.
Protoid Nuts.
Filberts.
Turkish pulled figs with cream.
LUNCHEON.
Pecans.
Olives.
Vegetable salad with Hygeia dressing.
Unfired crackers.
Sweet butter.
Evaporated peaches and raisins.
Milk.
DINNER.
Oranges.
Apples.
Pecans.
Protoid nuts.
Ripe Olives.
Lettuce.
Flaked Oats, Dates and Cream.
Unfired Crackers.
Sweet Butter.
Fruit Salad.
Egg-nog.
TUESDAY.
BREAKFAST.
Apples.
Pecans.
Bananas and Cream.
Unfired Wafers.
Seeded Raisins.
Milk.
LUNCHEON.
Apples.
Chestnuts.
Pecans.
Celery Salad.
Unfired Crackers.
Date and Nut Butter.
Dates.
Persimmons with cream.
DINNER.
Sliced Pineapple.
Pecans.
Blanched Almonds.
Ripe Olives.
Celery.
Unfired Wafers.
Combination Nut Butter.
Sliced Bananas, Dates and Cream.
Egg-nog.
WEDNESDAY.
BREAKFAST.
Sliced Sweet Apples with Cream.
Pecans.
Protoid Nuts.
Sliced Oranges.
Dates.
Egg-nog.
LUNCHEON.
Pears.
Pecans.
English Walnuts.
Tomato Salad with Hygeia Dressing.
Fruit Wafers.
Cream Cheese.
Turkish Figs with Cream.
Dates.
Milk.
DINNER.
Oysters on Half Shell.
Unfired Crackers.
Ripe Olives.
Stuffed Peppers.
Pecans.
Chestnuts.
Sun-cooked Corn.
Ice Cream.
Fig and Nut Cake.
THURSDAY.
BREAKFAST.
Sliced Banana with Thick Cream.
Pecans.
Protoid Nuts.
Dates.
Egg-nog.
LUNCHEON.
Oranges.
Pecans.
Cold Slaw.
Persian Prunes with Thick Cream.
Unfired Crackers.
Combination Cereal.
Dates.
Fig Butter.
Protoid Nuts.
Milk.
DINNER.
Tokay Grapes.
Pecans.
Unfired Crackers.
Sliced Cucumbers.
Cherry Pie.
Sweet Butter.
Brazil Nuts.
Seeded Raisins.
Ripe Olives.
Milk.
FRIDAY.
BREAKFAST.
Sliced Pineapple.
Pecans.
Protoid Nuts.
Evaporated Apples.
Dates.
LUNCHEON.
Apples.
Pecans.
English Walnuts.
Lettuce.
Sweet Butter.
Unfired Wafers.
Dates.
Fruit and Nut Medley.
Milk.
DINNER.
Oranges.
Protoid Nuts.
Black Walnuts.
Ripe Olives.
Sliced Tomatoes.
Unfired Wafers.
Cream Cheese.
Prune Whip with Whipped Cream.
Figs.
Milk.
SATURDAY.
BREAKFAST.
Grapes.
Apples or Pears.
Nuts.
Dates.
Milk.
LUNCHEON.
Red Banana (very ripe) with Thick Cream.
Pecans.
Brazil Nuts.
Seeded Raisins.
Dates.
Whipped Egg.
Rich Milk.
DINNER.
Grapes.
Protoid Nuts.
Peanuts.
Lettuce with Olive Oil.
Fruit and Nut Medley.
Turkish Figs with Cream.
Unfired Wafers.
Cream Cheese.
Dates.
Egg-nog.
SUNDAY.
BREAKFAST.
Grape Fruit or Oranges.
Pecans.
_Protoid_ Nuts.
Dates.
Whipped Eggs.
Milk.
LUNCHEON.
Bananas (ripe).
English Walnuts.
_Protoid_ Nuts.
Unfired Crackers.
Dates.
Cold Slaw with Olive Oil.
Persian Prunes with Cream.
Milk.
DINNER.
Grapes.
Winter Nellie Pears.
Pecans.
Black Walnuts.
Ripe Olives.
Celery.
Flaked Wheat, Dates and Cream.
Unfired Crackers.
Combination Nut Butter.
Fruit Jelly with Whipped Cream.
Dates.
Egg-nog.
SUGGESTIONS FOR BANQUETS.
The following menu was served at the first elementary or uncooked
banquet ever spread in this country, given by the authors, June 18,
1903. The publicity given to this banquet, by the press of the country,
and the unique lesson which it taught, and the enormous correspondence
that was sent to the authors concerning it, showed with much emphasis
the great demand there was for a comprehensive work on this subject.
The object was more to show the numerous and attractive dishes that
could be prepared from uncooked foods than to observe or follow any
particular dietetic rule or law.
There is also given a more simple Banquet Menu, which will be found
very satisfactory when a formal course dinner seems called for.
BANQUET MENU (No. 1.)
Oysters (or Clams) on Half Shell.
Olives.
Celery.
Radishes.
Cream of Tomato.
Unfired Bread.
Anchovy Salad.
Chip Beef in Cream.
Cucumbers.
Fruit Punch.
Beefsteak à la Tartar.
Sun-cooked Corn.
Flaked Wheat.
Young Onions.
Sliced Tomatoes.
Fruit Salad.
Pecans.
Protoid Nuts.
Ice Cream.
Fruit and Nut Cake.
Fruit Wafers.
Cream Cheese.
Grape Juice.
BANQUET MENU (No. 2.)
Cream of Tomatoes.
Unfired Wafers.
Ripe Olives.
Celery.
Tomato Salad, Hygeia Dressing.
Stuffed Peppers.
Blanched Almonds.
Combination Cereal.
Dates.
Whipped Cream.
Sun-cooked Corn.
Pecan Nuts.
Brazil Nuts.
Egg-nog.
Unfired Bread.
Sweet Butter.
Fruit and Nut Medley.
Fruit Jelly with Whipped Cream.
Turkish Pulled Figs.
Spanish Persimmons.
Protoid Nuts.
Cream Cheese.
Date Butter.
Unfired Fruit Wafers.
Ice Cream.
Nut Fruit Cake.
Cereal Wafers.
APPENDIX.
POISONING AND ADULTERATING FOODS.
Foods may be adulterated and not seriously injured. There are isolated
cases where by adulteration they may be made even less harmful, as
in the case of peppers, coffee and other stimulants, irritants and
narcotics, but these exceptions are rare.
Adulteration, artificial coloring, preservatives and the limitless
number of drugs and chemical compounds used in corrupting the Natural
article so as to make it appear what it is not--make it conform to
some alleged virtue falsely advertised to deceive trusting people into
purchasing it, all originated in greed for gain. This may be well
called “The Crowning Crime of the Age.” It marks the most depraved
branch of American commercialism.
It is a well-known fact that the best paid chemists in this country are
hired to adulterate, to preserve, to color and poison food rather than
to purify, protect and lift the standard of its life giving value.
Think of a human being whose one object in life is to get money and
to accomplish this spends days, months, and years in his laboratory
or over the experimental crucible employing his brain and genius, not
in trying to better the condition and promote the happiness of his
fellow creatures, but in compounding some concoction that will swindle,
deceive and poison the helpless babe, the innocent youth, the hopeful
maiden and man, and those weighted with the burden of years, and yet
the scientist or chemist who has worked out the scheme is a shining
star of virtue compared with his criminal master who is to feed out
this perverted provender to the American people--the most tolerant race
beneath the sun.
For his corrupted wares he gets a price--gets money, with part of which
he can only buy some clothes, some food, and a shelter, and with the
balance he can flaunt himself in conspicuous array before the eyes of
his fellows, for which he gains their envy rather than their love and
respect; while if they knew the truth they would rise in their wrath
and bury the Benedict Arnold beneath a mountain of his malodorous filth.
A careful study of the food question has brought these crimes to my
attention with an emphasis that is appalling.
The poisonous coloring, preserving and baser matter used in all kinds
of canned, preserved, and pickled fruits, vegetables, meats and bread
materials is a matter of common knowledge. Poisonous stuff to make
bread raise warranted by “Fagan, Sykes & Co.” to be absolutely pure is
known to contain deadly poison.
In a few years from now, when the American people have given to the
food question the place it deserves--made it the most important of all
the sciences--the disgrace we are now tolerating will be overthrown and
the names of the greedy charlatans who poison it, will be an insignia
of dishonor.
The chemical laboratory has exposed these commercial harpies, and the
hope of their continuing these nefarious practices now depends upon the
power of the lobby they can throw into our national and various state
legislatures. In other words, it depends upon their power to purchase
the votes of dishonest law makers, which is another crime and for which
the common law says they shall be deprived of their liberty as common
criminals. It is in this foul atmosphere and environment that these
practices are born, live, thrive and have their being.
If there was nothing else to recommend the use of Uncooked Foods the
fact that they offer the public some protection against the most
dangerous and soulless class of criminals that ever disgraced the flag
of any country, would be quite enough.
The wide circulation of this book has brought to me such a vast number
of inquiries about how to select, prepare and combine uncooked foods,
so as to counteract, remove the causes of, and if possible cure various
disorders of the digestive, secretive and excretive organs, that I feel
called upon to say that this work was written as a guide to those in a
normal state of health who wished to improve their physical condition
and get the highest degree of animal energy from their food.
It was impossible to lay out combinations of food that would effect
cures by removing causes, without _those causes being known_.
In order to intelligently answer these inquiries, I have prepared a
“Question Form” or diagnosis blank, which I will send on application,
and when properly filled out and returned to me, I will give my
diagnosis of the conditions without charge.
The great number of inquiries and orders that have come to me for
certain kinds and combinations of food since the publication of this
work has led me into the pure or natural, food manufacturing business,
which was not anticipated in the beginning.
Information concerning these products will be courteously given to all
inquirers.
EUGENE CHRISTIAN,
306 W. 79th Street,
New York.
INDEX.
PAGE
A
Almonds, Blanching, 169
Almond Cream, Apple, 214
Almond Custard, 186
Ambrosia, 85
Anchovy Salad, 182
Anchovy Sandwich, 168
Apples, 189
Apple Almond Cream, 214
Apple and Egg Cream, 214
Apples with Olive Oil, 188
Apples with Raisins, 194
Apple-Cress Salad, 176
Apple Frost, 188
Apple Muxit, Peach and, 184
Apple and Nut Sandwich, 167
Apple and Orange Salad, 174
Apple Salad, 175
Apple Snow, 188, 204
Apricots and Peaches, 194
Artichoke Salad, 179
As a Remedy, 43
Asparagus Salad, 176
Assorted Salad, 179
B
Banana Salad, 173
Banana Creams, 214
Bananas and Cream, 185
Banana, Orange and (Jelly), 206
Banquets, Suggestions, 229
Banquets, Menus, 230
Bavarian Cream, 213
Baskets, Orange, 191
Bean or Pea Soup, 149
Beef, Chipped, in Cream, 158
Beef, Sandwich, Raw, 168
Beef, Sandwich, Chipped, 168
Beefsteak à la Tartar, 157
Begin, How to, 139
Berries, Table, Fruits and, 138
Blackberry Sauce, 209
Blanching Almonds, 169
Bread, Fermentation, 103
Bread, Unfired, 165
Butter, Date and Nut, 186
Butter, Fig, 185
C
Cakes, Fig and Nut, 199
Cakes, Puddings, and Pies, 199
Cantaloupe, Iced, 218
Carrots and Nuts, 155
Carrots, Radish, etc., 155
Carrots and Turnips, 153
Celery, 153
Celery Salad, 182
Celery and Radish Salad, 180
Celery and Brazil Nut Salad, 178
CEREALS, 97, 163
Flaked Oats, 164
Flaked Wheat, 164
Flaked Wheat, Dry, 164
Fruit Cereal, 164
Wheat, Whole, 164
Cereal Fruit, 164
Cheese and Date Sandwich, 167
Cheese and Junket, 197
Cherry Pie, 200
Cheese and Lettuce Sandwich, 167
Cheese and Egg Sandwich, 175
Cherry Salad, 174
Children, Feeding, 125
Chipped Beef, in Cream, 158
Chipped Beef Sandwich, 168
Clabber, 197
Clams, Oysters and, 158
Cold Slaw, 153
Combinations, Food, 61
Condiments, 109
Cooking Foods, Effect of, 76
Cooking Milk, 81
Corn for Winter Use, 155
Corn, Sun-cooked, 156
Cranberry Sauce, 210
CREAMS, 213
Apple and Egg, 214
Apple Almond, 214
Banana, 214
Bavarian, 213
Fruit, 213
Nut, 215
Peach, 215
Strawberry, 215
Cream, Bananas and, 185
Cream, Beef Chipped in, 158
Cream Cheese, 197
Cream Cheese Sandwich, 168
Cream Cheese and Nuts, 198
Cream, Ice, 217
Cream, Pears and, 184
Cream, Strawberries and, 184
Cream, Whipped, 171
Cream of Celery Soup, 150
Cream of Cereal Soup, 150
Cream of Corn Soup, 150
Cream with Jelly, Ice, 204
Cream of Tomatoes Soup, 149
Cress and Cabbage Salad, 176
Cress and Celery Salad, 178
Cress and Tomato Salad, 181
Crushed Strawberries, 182
Cucumbers, 154
Cucumber Salad, 177
Cucumber Salad, Stuffed, 181
Cucumber and Tomato Salad, 180
Custard, Almond, 186
Custard, Fruit and Nut, 188
Cups, Orange, 203
Currants, 190
D
Dairy Products, Table, 137
Dandelion Salad, 181
Date Jelly, 205
Date and Cheese Sandwich, 167
Date and Nut Butter, 186
Date Sauce, 209
Dates, Stuffed, 195
Dessert, Fruit, 185
“ Prune, 195
“ Simple, 187
Dressing, Hygia, 171
“ Salad, 171
Dried Fruits, Table, 136
Dried and Smoked Fish, 158
DRINKS, 219
Medley Nectar, 220
Nectar, 219
Orangeade, 220
E
Eat, How to, 113
Economy, Simplicity, 39
Effects of Cooking Food, 76
Egg Cream, Apple and, 214
Egg-Nog, Fruit, 159
Egg-Nog, Family, 160
EGGS, 159
Beaten, 160
Cream, 160
Plain, 160
Whipped, 160
Emancipation of Woman, 49
Endive Salad, 179
EVAPORATED FRUITS, 193
Apples with Raisins, 194
Nut, Fig, Marmalade, 194
Peaches and Apricots, 194
Prunes, 193
Prune Dessert, 195
Stuffed Dates, 195
Stuffed Prunes, 195
F
Family Egg-Nog, 160
Feeding Children, 125
Fermentation, Bread, 103
Fig Marmalade, Nut, 194
Finger Rolls, 166
Fish, Dried and Smoked, 158
Flaked Wheat, 164
Flaked Wheat and Oats, 164
Flesh Foods, 85, 157
Flesh Foods (Recipes), 157
Flesh Foods, Table, 134
Food, Effects of Cooking, 76
Food Combinations, 61
Food, Preparation of, 69
Food, Preparation of Uncooked, 73
Food Products, 29
Foods, Raw, 35
Foods, Selection of, 55
Food Values and Tables, 133
Frappe, Grape, 198
Fruits, 93
Fruit Cereal, 164
Fruit Cream, 213
Fruits, Dried, Table, 136
Fruit, Egg-Nog, 159
Fruits, Evaporated, 193
Fruit Jelly, 206
Fruit Salad, 174
Fruits and Berries, Table, 138
FRUIT AND FRUIT DISHES, 183
Ambrosia, 185
Almond Custard, 186
Apple Frost, 188
Apple Snow, 188
Apples, 189
Apples with Olive Oil, 188
Bananas and Cream, 185
Crushed Strawberries, 183
Currants (No. 1), 190
Currants (No. 2), 190
Date and Nut Butter, 186
Fruit Dessert, 185
Fruit Medley, 184
Fig Butter, 185
Fruit and Nut Medley, 187
Fruit and Nut Custard, 188
Grape Fruit, 191
Grape Trifle, 186
Guava, 191
Keep Lemons, 192
Lemon Trifle, 187
Orange Baskets, 191
Oranges, Iced, 189
Melons, 192
Peach and Apple Muxit, 184
Pears and Cream, 184
Pineapple, 190
Raspberries, Iced, 189
Snow Fruit, 183
Snow Pudding, 186
Simple Dessert, 187
Strawberries and Cream, 184
Strawberries and Oranges, 184
Fruit Whip, 210
Function of Foods, 23
G
Gems, Unleavened, 165
Gooseberry Sauce, 209
Grape Frappe, 198
Grape Fruit, 191
Grape Fruit Salad, 174
Grape Jelly, 204, 207
Grape Trifle, 186
Green Corn, 154
Green Peas, 154
Green Pea Soup, 148
Green Vegetable Table, 136
Guava, 191
H
Herring Salad, Smoked, 182
How to Begin, 139
How to Eat, 113
Hygia Salad Dressing, 171
I
Introduction, 15
Ice Cream with Jelly, 204
ICE CREAM, ICES AND DRINKS, 217
Ice Cream, 217
Iced Cantaloupe, 218
Nectar, 219
Medley Nectar, 220
Orangeade, 220
Peach Ice, 217
Raspberry Ice, 217
Sorbets, 218
Strawberry Ice, 218
Strawberry Ice Cream, 202
Strawberry Sherbet, 218
Iced, Oranges, 189
Iced Raspberries, 189
J
Jelly, Snow, 198
JELLIES, 201
Apple Snow, 204
Banana Cream, 206
Date Jelly, 205
Fruit Jelly, 206
Grape Frappe, 208
Grape Jelly, 204, 207
Ice Cream with Jelly, 204
Orange Cups, 203
Orange and Banana, 206
Peach Jelly, 203
Prune Jelly, 207
Russian Jellies, 205
Snow Jelly, 208
Strawberry Foam, 203
Strawberry Ice Cream, 202
Strawberry Jelly, 202
Strawberries in Jelly, 202
Strawberry Sponge, 201
Watermelon Jelly, 207
K
Keep Lemons, 192
Kraut, 156
L
Lemons, to Keep, 192
Lemon Trifle, 187
Lettuce, 153
Lettuce and Cheese Sandwich, 167
M
Maple Moussé, 212
Marmalade, Nut-Fig, 194
Mastication, 119
Medley, Fruit, 185
Medley, Fruit and Nut, 187
Medley, Nectar, 220
Melons, 192
Menus, 221
Menus, Seven Days, 222
Mexican Salad, 178
Milk, Cooking, 81
MOUSSÉS, SAUCES AND WHIPS, 209
Blackberry Sauce, 209
Cranberry Sauce, 210
Date Sauce, 209
Fruit Whip, 210
Gooseberry Sauce, 209
Maple Moussé, 212
Huckleberry Sauce, 209
Orange Whip, 211
Prune Whip, 211
Raspberry Moussé, 212
Strawberry Moussé, 211
Strawberry Sauce No. 1, 210
Strawberry Sauce No. 2, 210
Muxit, Peach and Apple, 184
N
Nasturtium Salad, 176
Nectar, 219
Nectar Medley, 220
Nuts, 89, 169
Nuts, Table, 137
Nut and Apple Sandwich, 167
Nut Butter, Date and, 186
Nuts and Carrots, 155
Nut Cream, 215
Nuts, Cream Cheese and, 198
Nut Custard, Fruit and, 188
Nut-Fig Marmalade, 194
Nut Medley, Fruit and, 187
Nut Salad, 177
O
Oat Groats, 163
Oats and Wheat Flaked, 164
Olives, 155
Olive, Ripe, Sandwich, 168
Orangeade, 220
Orange and Apple Salad, 174
Orange and Banana Jelly, 206
Orange Cups, 203
Oranges, Iced, 189
Oranges, and Strawberries, 184
Orange Whip, 211
Oysters, and Clams, 158
P
Pea or Bean Soup, 149