These meals may be easily changed to sugarless as well as starchless by substituting vegetables that contain no sugar for those that have some, and tart fruits for sweet ones.
The custard may be made without sugar. Gluten biscuit used as meat with fruit and vegetables give more of a variety, when obtainable.
One may take large quantities of fruit in place of starchy foods, since they are not so concentrated.
PICNIC AND TRAVELLING LUNCHES
Collect boxes of different sizes as you have opportunity.
Save waxed paper from cracker boxes and other sources and have a certain place for it so as to know just where to find it. Quite a large roll can be bought in the stationery stores for five cents.
Keep small tin boxes for packing strong flavored sandwiches, and vaseline bottles and cold cream jars for salad dressings, or for sandwich fillings which must be spread upon the bread the last thing.
For a picnic or a long journey, be sure to take everything that may be needed, corkscrew, can opener, nut picks, paring knives, spoons, a case knife, a knife large enough and sharp enough to cut bread, cups for drinking, and a small saucepan or large cup for heating drinks or anything necessary. As far as possible, carry dishes that may be thrown away, as wood or paper plates and cups. A spirit lamp is very desirable.
Rich cakes, jellies and all sweets are especially objectionable for travelling.
Be sure to take plenty of lemons and other fruits, as the trains will not often stop long enough for one to buy them at the stations, and they may not be at the proper stage of ripeness and the price will be high.
Carry salt in a vaseline bottle, or if in a salt shake, screw a piece of thick paper under the top and wrap well. Have sugar in a wide-mouthed bottle or jar, also ripe olives. Rice or custard puddings can be carried in cups.
Bottled fruit juices are invaluable. Lemon juice sufficient for one day may be bottled.
A jar of cold cereal coffee or of tea-hygiene with cream would be highly prized by many.
Trumese in Tomato or Sauce Imperial, well dried in the oven, is excellent. Fruit buns retain their moisture nicely.
Wrap sandwiches, buns, cakes, eggs and nut foods in waxed paper, and if there are different kinds of sandwiches mark them.
For a simple luncheon without a knife or spoon, pare oranges and break them into sections, and pare, quarter and core apples, and wrap all in waxed paper. These fruits with a trumese and egg sandwich (p. 472) make an ideal midday luncheon when spending the day in the city on business.
One lady who has travelled a great deal tells me that she has found a small white apron with a pocket a great convenience in serving and eating lunches on trains, and a gentleman suggests that a short apron with a bib and strap and a pocket for the napkin would be a great convenience for those of his sex.
Some of the strong pasteboard boxes that package foods come in, make good lunch boxes. We have one about 22 in. long, 9 in. wide and 6 in. deep that we can carry in a shawl strap, which we prize.
The dining car has no attractions compared with the comforts of a nice home luncheon for travelling.
INDEX
- Breads, Leavened, 424
- Beadles, 443
- Biscuit, Breakfast, 442
- Boston Brown, 434
- Buns, Currant, 443
- Cakes, Buckwheat, Bread Crumbs, 444
- Corn Cake, 435
- Corn Meal, Scalded, 434
- Crackers, Soup, 438
- Crisp, 433
- Crust, Sour Cream, 437
- Universal, 437
- Delicious, 433
- Flour, 426
- Fruit, 431
- Graham, 431
- Irish, 431
- New York “Home Made,” 432
- Nut, 431
- Oatmeal, 432
- Potato Ball, 433
- Rice, 432
- Rolls, 438
- Rusk, 442
- Browned, 442
- Rye, 432
- Salt Rising, 435, 436
- Sally Lunn, 438
- Sticks, 443
- White, 430
- Whole Wheat, 431
- Yeast, 424
- Zwieback, 432
- Breads, Unleavened, without chemicals, 445
- Bannock, 451
- Bars, Fruit, 462
- Biscuit, Beaten, 460
- Cakes, Batter, Green Corn, 457
- Corn, 450
- Water, 451
- Crackers, Graham, Sweet, 462
- Crisps, Cocoanut, 464
- Crumbs and Corn, 450
- Crusts, Corn Meal, 452
- White, 452
- Dodgers, Corn Meal Porridge, 454
- Dough, 457
- Gems, 446
- Pone or Corn Bread
- “Straight,” 453
- Popovers, 448
- Potato, Sweet, 449
- Rolls, Cream, 458
- Sticks, 459
- Straws, Nut, 464
- Unleavened, for Communion, 464
- Wafers, Cocoanut, 461
- Cakes, 370
- Additions to Cookies and Small Cakes, 387
- Angel, 385
- Anise Wafers, 389
- Citron and Cocoanut, 380
- Cocoanut Loaf or Layer, 374
- Corn Starch, 375
- Cookies, Cream, 388
- Cream Puffs, 386
- Crullers, 392
- Doughnuts, Risen, 392
- Baked, 391
- Dried Apple, 380
- Elizabeth’s Raised, 381
- Fried, 393
- Fruit and Nut, 375
- Fruit, White, 389
- German Almond Loaf, 382
- Julia’s Birthday, 374
- Jumbles, Yolk, 388
- Lunch, 389
- Maple Loaf, 382
- Molasses, 378
- Nut, 391
- Nut and Citron, 373
- Patty, 374
- Pie, Washington, 381
- Plain Loaf, 378
- Rice Flour, 375
- Rich Loaf, 374
- Saffron, 379
- Scotch Short Bread, 377
- Silver, 377
- Snaps, Molasses, 390
- Sponge, Cocoanut, 384
- Suggestions, 370
- Suggestive Combinations, 387
- Tri-Colored Layer, 385
- Wafers, Honey, 389
- Nut, 391
- Washington, 381
- Without Chemicals, 382
- Yeast, 379
- Cakes, Icings and Fillings for, 393
- Cereals, 409
- Chestnuts, 271
- Confections, 488
- Candy, Cocoanut, 490
- Cream, Confection, 490
- Creams, Nut, 490
- Dates, Cream Stuffed, 488
- Stuffed, 488
- Figs, Stuffed, 488
- Kisses, 489
- Lozenges, 492
- Marshmallows, 490
- Penosia, 492
- Potatoes, Confection, 490
- Prunes, Stuffed, 489
- Sweetmeat, Fruits, 489
- Sweetmeats, Fruits and Nuts, 489
- Taffy, Everton, 491
- Lemon, 491
- Drinks, 479
- Entrées and Breakfast, Luncheon and Supper Dishes, 109
- a la creme, Asparagus Tips, 116
- Cakes, Corn, 114
- Croquettes, 109
- Custards, Celery, 115
- Cutlets of Corn Meal Porridge, 113
- Hash, Acushnet, 132
- Hashes, Vegetable, 132
- Miscellaneous
- Apples in Oil, 138
- Onion, 138
- Asparagus en Croustade, 112
- Baked Creamed Tomatoes, 122
- Biscuit, Mamie’s Surprise, 136
- Bread and Milk with Sweet Fruits, 138
- Broiled or Baked Tomatoes, 130
- Creamed Sweet Potatoes, 122
- Corn Oysters, 114
- Dried and Hulled Corn, 132
- Fruit and Nut Tomatoes, 129
- Macaroni with Onion or Celery and Tomato, 131
- Mashed Potato Loaf, 123
- Oyster Plant en Croustade, 112
- Parsnip and Potato Stew, 131
- Pilau, stewed rice, 131
- Rice Border, 137
- Souffles, Individual Daisy, 123
- Spinach, 122
- Succotash, 131
- Tomato Short Cake, 131
- Yorkshire Pudding, 137
- Apples in Oil, 138
- Pie, Carrot, 126
- Pudding, Carrot, 118
- Scallop of Egg Plant, Armenian, 119
- Scalloped Asparagus, 118
- Stuffed Egg Plant, Claudia’s, 128
- Timbale of Carrot, 123
- Toasts, 133
- Zwieback, 133
- Fruits, 34
- Cooked, 47
- Dried
- Fresh, 34
- Apples, 36
- Bananas, 37
- Blackberries, 37
- Canteloupe, 37
- Currants, 38
- Currants, Frosted, 38
- Dates and Cream, 38
- Dates or Figs and Milk, 38
- Dates and Nuts, 38
- Figs, 38
- Gooseberries, 39
- Grape Fruit, 39
- Grapes, 49
- To Pack, 39
- Olives, 40
- Oranges, 41
- Peaches, 42
- Peaches and Cream, 43
- Peach Snow, 43
- Pineapples, 43
- Raisins, 45
- Raspberries, Black, 45
- Red, 45
- Strawberries, 45
- Orange, 46
- Watermelon, 46
- Whortleberries, 46
- Jam, Gooseberry, 67
- Jellies, 62
- Miscellaneous
- To Can, 53
- Apples, 61
- Barberries, 59
- Berries, Solid, 55
- Citron, 58
- Combinations of Fruits, 61
- Cranberries and Sweet Apples, 57
- Grapes, Concord, 59
- Juice, 60
- Juices, Fruit, 60
- Peaches, 55
- Pears, 56
- Pineapple, 58
- Plums, 56
- Quinces and Sweet Apples, 56
- Rhubarb, Cooked, 58
- Without Cooking, 58
- Strawberries, Red Raspberries and all delicate berries, 57
- Tomatoes, 59
- Watermelon Rind, 58
- Gelatine, Vegetable, 335
- Agar Agar, Medical Use of, 346
- Aspic for Garnishing, 345
- Bavarian, Coffee, 342
- and Blanc Mange or Jellied Custard, 342
- Beets in Jelly, 337
- Blanc Mange, 341
- Cocoanut, 341
- Bouillon for Jelly, 345
- Broth, Dark, Jellied, 346
- Cafe au Lait, Jellied, 342
- Charlotte, Rice, 341
- Cream, Maple, 342
- Orange, 339
- Custard, Jellied, 342
- With Meringue, 343
- Directions, 335
- Jelly, Cream of Tomato and Carrot, 343
- Jellied Cream Trumese, 346
- Jelly, Lemon, Delicate, 337
- Lemon Snow, 340
- Molds, Apple Sauce, 339
- Prune Cream, 340
- Orange Garnish for Salad or Cold Entree, 339
- Pudding, Marshmallow, 343
- Sponge, 340
- Salad, Wedding Breakfast, 338
- Secrets of Success, 335
- Sponge, Pineapple, 340
- Stock for Jelly, Dark, 345
- Light, 345
- Of Trumese, 346
- General, 9
- Ice Cream and Fruit Ices, 402
- Invalid Foods, 486
- Macaroni, 419
- Meals and Menus, 493
- Meats, True, 139
- Eggs, 195
- a la Salade, 201
- Boiled, Hard, 200
- Caramel, 215
- Carbonated, 215
- Cream, Almond, 214
- Creamed, 199
- On Toast, 200
- Croquettes, Egg, 203
- Egg and Rice, 203
- In Perfection, 212
- In the Shell, 197
- Italian, 200
- and Macaroni, 200
- and Milk, 215
- Hot, 215
- With Olives, Ripe, 201
- Omelets, 203
- Okra in Almond Cream Sauce, 207
- Orange and Another, 208
- Trumese Salad Entree, 207
- Poached, 198
- Roasted, 198
- Scalloped Eggs and Celery, 212
- Eggs and Potatoes, 212
- Scrambled, 202
- Scrambles, Various, 202
- Shirred, 201
- Stuffed, 200
- Suggestions, 196
- Timbales, 211
- Rice and Egg, 212
- Uncooked Egg Dishes, 213
- With Sauce, 200
- Legumes, 184
- Nuts, 140
- A Few Suggestive Combinations, 142
- Almonds, 140
- Brazil Nuts, 141
- Butter, 143
- Butternuts, 141
- Cocoanut, Ground or Grated, 146
- Cooked Nut Dishes, 147
- Cutlets, Nut and Sweet Potato, 148
- Fruit and Nut Relish, 153
- Gumbo, Peanut, 150
- Hashes, Peanut, 151
- Loaf of Nuts, 149
- Mound, Black Walnut and Potato, 148
- Peanuts, Baked, Lemon Apples, 150
- Pie, Peanut, 152
- With Turnip Crust, 152
- Pine Nuts, Baked, 148
- Roast or Timbale, Nut and Rice, 148
- Scallops, 153
- Soup Stock, 149
- Stew, Nut Chinese, 150
- Cream and Milk, 145
- Rich, of Raw Peanuts, 146
- Filberts, 141
- Meal, Nut, 144
- Peanuts, 142
- Pine Nuts, 142
- Relish, Nut, 146
- Walnuts, Black, 141
- English, 141
- Nutmese, 174
- Nutmese Dishes, 175
- Trumese, 154, 156, 158
- Trumese Dishes, 159
- a la creme, Trumese and Celery, 166
- a la mode, 160
- Baked, with Onion Dressing, 162
- Boiled Dinner, 169
- Broiled, 159
- Cannelon of, 171
- en Casserole, 166
- Croquettes, 172, 173
- Cutlets, 162
- And Eggs, 160
- With Egg, Poached, 160
- Elsa’s Roll of, 171
- Hash, Trumese and Potato, 174
- Trumese and Rice, 174
- and Italian Sauce on Biscuit or Dumplings, 160
- With Jelly Sauce, 160
- For Luncheon or Second Course, 165
- With Mushrooms, 160
- With Onions, 162
- Pasties, 171
- Pie, 167
- Ragout (Stew) of Trumese, 164
- Rissoles, 171
- Salad Entree, 159
- Scallop with Cracker Crumbs, 168
- Shortcake, Italian Sauce, 168
- Smothered with Bananas, 162
- Souffle, 172
- Spanish, 162
- Stewed Hashed, 164
- Timbale, Boundary Castle Sauce, 170
- Rice, Trumese and Asparagus Tips, 171
- Trumese Stuffing, 169
- Trumese and Rice, 170
- In Tomato, 161
- With Truffles and Mushrooms, 165
- Trumese and Nutmese Dishes, 179
- Roasts, 181
- Eggs, 195
- Gravies and Sauces, 223
- Almond and Tomato Cream, 225
- Apple and Onion, 233
- Boundary Castle, 231
- Bread, 228
- and Bean, 228
- For Breaded Carrots, 236
- Brown, Simple, 224
- Canned Mushroom, 232
- Catsup, Tomato, 233
- Catsups, Other, 233
- Celery Consomme, 225
- Chili, 233
- Chutney, Apple and Green Tomato, 235
- Consomme, 225
- Cream or White, 226
- Currant, 234
- Drawn Butter, 228
- Emerald, Parsley, 229
- Everybody’s Favorite, 225
- Gooseberry, Baked, 234
- Gravy for Rhode Island Johnny Cakes, 229
- Italian, Dried Mushroom, 232
- Lemon Butter, 236
- For Meat and Vegetable Pies, 229
- Mint, 235
- Currant, 235
- Mushroom and Asparagus, 231
- Nut Gravy for Roasts, 224
- Nut and Lentil, 230
- Old-Fashioned Milk Gravy, 225
- Olive, 230
- and Nut Butter, 231
- Peas and Carrot, 233
- Pink, 233
- Pickle for Beets, String Beans and Carrots, 236
- Roast Gravy, par excellence, 225
- Sauce Americaine, 236
- Imperial, 232
- Savory, 224
- Sour, for Carrot Timbale, 236
- Sour Cream, 226
- Suggestions, 223
- Swiss Lentil, 230
- Tarragon, 229
- Vegetable, 230
- Milk, Cream, Butter and Cheese, 473
- Mushrooms, 216
- a la Creme, 219
- Baked, 217
- Broiled, 217
- Creamed, 217
- Chop Seuey, 218
- Dried, 218
- Fresh, Under Glass Globe, 219
- Pickled, 218
- Pie, Mushroom and Oyster Plant, 219
- Puff Balls, 218
- In Rice Rings, 218
- Soup, Boundary Castle, 220
- Cream of Fresh Mushroom, 220
- Steamed, 217
- Stew, 218
- Stewed, 217
- Stewed, Canned, 218
- Timbales, 219
- Picnic and Travelling Lunches, 504
- Pies, 347
- Apple, 353
- Blueberry, 354
- Buttermilk, 365
- Carrot, 369
- Cherry, Mock, 355
- Cranberry, 355
- Cream, Caramel, 362
- Crumb, 364
- Crust, Bread, 351
- Currant, 355
- Currant, Black, 355
- Custard, 364
- Elder-berry, 355
- Fig, 355
- Fillings for Granella Pies, 353
- Flakes, 350
- Gooseberry, Green, 355
- Lemon, 358
- Mince, Crumb, 356
- Orange, 361
- Custard, 361
- Pastry for One Large, 350
- Peach, 357
- Prune (two), 357
- Pumpkin, 366
- Raisin, 357
- Rhubarb, 358
- Rhubarb and Strawberry, 358
- Rice, 364
- Sour Milk, Mock Lemon, 365
- With Raisins, 365
- Squash, Lemon, 366
- Strawberry Meringue, 358
- Suggestions, 347
- Sweet Potato, 365
- Tomato, Green, 358
- Turnip, 369
- Puddings and Desserts With Eggs, 309
- Apple Cream, 316
- Apples, Molded, 322
- Banana, 314
- Batter, 321
- Birds Nest, 316
- Blanc Mange, Flour, 318
- Snow, No Milk, 318
- Brown Bread, 309
- Cabinet, Steamed, 310
- Cocoanut Banana, 312
- Rice, 321
- Corn Cake, 309
- Starch Meringue, 319
- Cottage, Eggs, 320
- Cheese and Cake, 322
- Cream, Sponge, 317
- Crumb, Steamed, 310
- Custard Apple, 313
- Dainty Dessert, 322
- Floating Island, 312, 313
- Fluff, Bro. Fulton’s Strawberry, 315
- Fruit, Steamed, 321
- Hattie’s Prune Dessert, 314
- Indian, Elizabeth’s, 309
- Lemon Snow, 316
- Souffle, 317
- Molasses Cake with Whipped Cream, 322
- Mold, Fruit Juice, 317
- Sweet Potato, 322
- Orange, 313
- Quaker, 321
- Rice Custard, 322
- Sea Foam, Sea Moss, 319
- Souffle, Prune, 314
- Sponge Apple, 317
- Tapioca, Molded, 320
- Water, 320
- Victoria Dessert, 310
- Whips, Fruit, 314
- Puddings and Desserts without Eggs, 294
- Almond Custard, 307
- Apple, Mary’s Scalloped, 300
- Steamed, with Cream, 308
- Blanc Mange, 306
- Blueberry or Other Fruit, Steamed, 298
- Bread and Currant, 300
- and Milk, 300
- Cake, Dutch Apple, 296
- Clabber, 308
- Cobbler, Mother’s Peach, 299
- Pear, 299
- Corn, Green, 308
- Cottage, 299
- Cream, Farina Banana, 307
- Dumplings, Apple, Baked, 294
- Dutch Boiled or Steamed, 299
- Fig, Steamed, 301
- Graham Porridge, 306
- Indian, Emeline’s, 305
- Mrs. Hinsdale’s, 306
- Jelly, Caramel, 307
- Raspberry, 307
- Plum, 301
- Pot Pie, Blueberry, 295
- Rice, Cocoanut, 305
- Roly-Poly, Orange, 295
- Scallop, Apple, 300
- Scalloped Raspberries, Blueberries or Peaches, 300
- Short Cakes, 296
- Fillings, 297
- Steamed, Plain, 299
- Tapioca, Granular, 302
- Apple, Pearl or Flake, 303
- Tarts or Dumplings, Fruit, 295
- Whole Wheat, Steamed, 302
- Sauces, Pudding, 324
- Almond Cream, 332
- Antique, 331
- Banana Cream, 330
- Cocoanut, 330
- Cold Cream, 330
- Cranberry, 329
- Cream, 330
- Cream Lemon, 327
- Creamy, 324
- Of Cooking Oil, 331
- Custard, 332
- Date, 328
- Egg Cream, 331
- Fig, 328
- Foamy, 325
- White, 330
- Fruit Sabayon, 329
- Grape and Almond, 332
- Hard, 325
- Jelly Meringue, 329
- Lemon Cream, 331
- Maple Sugar, 333
- Syrup, 333
- Molasses, 333
- Orange, 327
- Peach, 329
- Pineapple, 329
- Plain, 333
- Prune, 328
- Raisin, 328
- Raspberry, 324
- Red, 334
- Rose, 333
- Strawberry, 332
- Cream, 331
- Whipped Cream, 330
- White, 330
- Salads, 273
- Dressings, Cooked, 276
- Dressings, Uncooked, 280
- Fruit, 290
- True Meat, 284
- Vegetable, 286
- Additional Combinations, 289
- a la Russe, 287
- Asparagus Mayonnaise, 288
- Bean, String, and Celery, 288
- Beet and Olive, 288
- Cauliflower, 287
- Cucumber and Onion, 288
- Dominion, or French Sam’s, 287
- English, 287
- Lavender, or Pink, 286
- Pink No. 2, 287
- Slaw, Cold, 287
- Hot, 287
- Snow, Cabbage, 286
- Tomato, Stuffed, 289
- Sandwiches, 465
- Soups, 74
- Bisques, 92
- Chowders, 94
- Cream and Milk, 84
- Cream of Asparagus, 85
- Bean, 85
- Beans, String, 87
- Bouillon, 85
- Cabbage or Celery, and Tomato, 85
- Carrot, 85
- Celery, 86
- Chestnut, 86
- Corn, 86
- Corn, Dried, 86
- Corn, Dried, and Carrot, 86
- Corn and Celery, 87
- Corn and Peas, 87
- Leek, 86
- Lentil, 86
- Onion, 87
- Oyster Plant, 87
- Peas, Dry, 87
- Peas, Green or Canned, 89
- Potato, or Sweet Potato, 87
- Rice, 88
- Spinach, 87
- Succotash, 87
- Tomato, and Another, 89
- Miscellaneous Cream and Milk
- Fruit, 100
- Garnishes and Accompaniments, 102
- Our Famous Soups, 99
- Purées, 97
- Suggestions, 75
- Water, 76
- Bean, 83
- Unstrained, 83
- Bouillon, Cereal, 78
- Nut, 76
- Broths, Legume, 79
- Tomato, 79
- Cabbage and Tomato, 80
- Celery and Tomato, 80
- Consomme, Vegetable, 77
- Egg, 79
- French, Nut, 79
- Gumbo, Nut, 82
- Mother’s, 82
- Nut and Barley, 80
- Onion, 80
- Peas, Chick, 83
- Split and Onion, 81
- Potato with Onion or Celery, 81
- Rice, Savory, 80
- Stock, Dark, 78
- Tampa Bay, 82
- Tomato, 82
- Vegetable, No. 1, 2, 3, 81
- Bean, 83
- Stuffings and Dressings, 221
- Vegetables, 237
- Artichokes, Globe, 238
- Jerusalem, 238
- Asparagus, 239
- Beans, String, Cream, 240
- Beets, 242
- Pickled, 242
- Broccoli, 242
- Brussels Sprouts, 243
- Cabbage, Boiled, Plain, 243
- Carrots, 244
- Cauliflower, 246
- Celery, Mint Sauce, 247
- Celery, In Tomato, 248
- Chard, Swiss, 248
- Corn, Baked, 250
- Cucumbers, 251
- Egg Plant, 252
- In Batter, 252
- Greens, 253
- Kale, 254
- Okra, Sliced, Stewed, 254
- Stewed whole, 254
- Onions, Baked, 255
- Oyster Plant, 256
- Parsley, 257
- Parsnips, 257
- Peas, 258
- Poke Shoots, 254
- Potatoes, 259
- Preserving
- Pumpkin, Baked, 265
- Radishes, 265
- Spinach, 265
- With Cream, 266
- Squash, Summer, 266
- Starchless, 270
- and Sugarless, 270
- Suggestions, 237
- Tomatoes, 267
- Turnips, 269
- Vegetable Stew, 270
- Artichokes, Globe, 238