Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat well together, and mix in the sugar and fruit. Mix well, pour into a buttered pan, cover, and steam about two hours.
Butter a pudding mold that will hold at least two quarts. Have the citron and raisins chopped fine, the currants well washed, and the cake cut into strips about an inch and a half wide and half an inch thick; sprinkle some of the fruit on the bottom of the mold, then slices of the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, then cake, and so on till the ingredients are all used. Pour over this a custard made of the milk, eggs, and melted butter. Pour this over the cake without cooking, and let soak one-half hour, then set into a pan of water, cover, and bake until the custard is set. Serve with a tart sauce.
Wash the sago, and with the milk put into a double boiler, and cook until clear. Beat the eggs very light, and add the sugar and flavor. Remove the sago from the range, and allow to cool a little, then pour in the eggs and sugar, beating all the time. Put in a pudding-pan, set in a pan of water, cover, and bake until the custard is set.
Mix all well together except the whites of the eggs, which should be beaten stiff and added last. Turn into a buttered mold, and steam or boil for three hours. Serve with sweetened cream, flavored with nutmeg.
Put milk into a double boiler. Mix the sugar and flour with a little cold milk; pour this into the scalding milk, and stir till it thickens; then stir it into the well-beaten yolks of the eggs; then add the whites beaten stiff. Pour the mixture into buttered cups or into a pudding dish. Put the cup or dish into a pan of boiling water, place in the oven, and bake twenty minutes. About five minutes before it is done, remove from the pan of water, and finish baking on the grate. Serve in the cups in which it is baked or on hot plates if baked in a pudding dish. This should not be allowed to stand, but be served immediately.
Mix the butter with the corn starch and flour; mix the fig marmalade and the cream; stir in the butter, corn starch, and flour mixture, together with the sugar and the yolks of eggs. Mix well and fold in quickly the well-beaten whites. Pour into a buttered pudding-pan and steam one and one-half hours.
Make same as fig pudding, using date marmalade.
Over the beaten yolks pour a syrup made by boiling the sugar in the water. Add lemon rind and juice, lemon extract, and salt. Beat up well, and mix in slowly the flour and corn starch. Fold in the beaten whites of the eggs, pour into a greased pudding dish, and steam one and one-half hours.
Heat milk to boiling and stir in cream of maize or cerealine. Set in double boiler and cook half an hour. Remove from range and stir in the yolks and sugar. Flavor with grated rind and juice of lemon. Pour in a shallow pan, and set within another containing water, and bake till the custard sets. Meringue with the whites.
Chop the butter in the flour, add the water and salt, and without mixing turn upon the board. Roll out and double over three times. Then roll out again and double. Continue this till the crust is smooth; then roll out very thin and roll as for jelly cake. Cut into two pieces, stand each piece on end, and roll out one for the top and the other for the bottom crust.
Wash the pumpkin, but do not peel; remove the seeds, cut up, cook and put through a colander. The pumpkin is much sweeter cooked this way than when the peel is removed before cooking.
Mix all together thoroughly, adding the milk last.
Mix together, and when smooth, add
Save the whites of three of the eggs for meringue; beat together the remainder of the eggs, sugar, and vanilla; dissolve the chocolate in the water and boil for three minutes. When nearly cold, add to the eggs and sugar. Put in pan lined with good pastry and bake; makes two large or three small pies.
Make an ordinary custard pie, flavor with vanilla; put the grated chocolate into a basin on the side of the range, where it will melt, but not burn. When melted, beat into it one egg and sugar to suit the taste. Spread on top of the pie.
Stew all together until thick enough for filling.
Flavor with
Beat the yolks of the eggs to a cream, stir the flour thoroughly into the sugar, and add to the eggs. Then put in the vanilla, nutmeg, and salt; then add well-beaten whites. Mix well and add by degrees the milk that has been scalded and cooled (but not boiled), and turn all into a deep pie-pan, lined with rich paste. Bake from twenty-five to thirty minutes.
Put the water and butter into a double boiler and set on the range. Mix the sugar, flour, and corn starch together; grate in the lemon rind, add the juice and beaten yolks of the eggs. When the water in the boiler is scalding hot, stir in the mixture, and cook till of the consistency of cold honey, stirring now and then to ensure even cooking. Remove from the fire; when cool, pour into deep pie tins, lined with good pastry. When done, meringue with the whites of the eggs.
Soak the cocoanut in the milk, add the beaten egg, sugar, and butter melted. Line a pie-pan with rich pastry, put in the filling, and bake. The white of one of the eggs may be used as a meringue, if desired.
Beat the yolks of the eggs till very thick; add the sugar, vanilla, and lemon juice. Beat the whites of the eggs very stiff, fold half the whites into the yolk and sugar, then half the flour, then the remainder of the whites and the rest of the flour. Divide this batter into two pie-pans and bake. When cold, split each cake and put in the filling.
Put three-fourths of the milk into a double boiler, together with the milk, and set on the range. Beat the eggs very light; add the sugar, flour, and the remainder of the milk. Beat till perfectly smooth, and when the milk in the boiler is scalding hot, stir in the mixture. Beat till smooth, and cook thoroughly; when cool, add the vanilla. If made a day or two before serving, and kept on ice, the quality of these pies is greatly improved.
To the marmalade add the grated rind and juice of the lemon, sugar, and beaten yolk of egg; put into a pie-pan lined with good paste and bake till the crust is done; remove from oven and meringue with the white of the egg.
Line a pie-pan with rich paste, sprinkle over the bottom a little flour and sugar. Fill with apples cut in thin slices. The pan should be slightly rounding full. Sprinkle a little flour and sugar, according to the tartness of the fruit. Add two tablespoonfuls of water, and a few small pieces of butter. Moisten the edge of the paste and put on the upper crust, press down the edges, trim, make several perforations in the top to allow the steam to escape, brush the crust with a little milk, and bake about forty-five minutes.
Line a pie plate with paste rolled a little thicker than a dollar. Strip the skin off the rhubarb and cut the stalk into half-inch lengths. Fill the plate an inch deep, and to a quart of rhubarb add a large cup of sugar. Sprinkle a pinch of salt, and a grating of nutmeg on top, with a little flour. Cover with a rich crust and bake in a quick oven until the pie loosens from the dish.
Line a pie-pan with pie paste. Put in the berries half an inch deep, and to one quart of berries put a teacup of brown sugar; sift a teaspoonful of flour over, a pinch of salt, and a little grated nutmeg. Cover with the top crust, pressing down the edges tightly. Trim and bake in a good oven forty-five minutes. This pie is the typical berry pie.
Mix and beat together.
Mix and bake as for Favorite Sponge Cake, flavor with
If boiled icing flavored with orange is used, the result will be orange cake.
Stir the sugar into the whites very lightly and carefully, adding the vanilla, after which add the flour, stirring quickly and lightly. Pour into a bright, clean cake dish, which should not be buttered or lined. Bake at once in a moderate oven about forty minutes. Test it with a broom splint. When done, let it remain in the cake tin, turning it upside down, with the sides resting on two saucers, so that a current of air will pass over and under it.
Use and make the ingredients the same as for Simple Sponge Cake, but bake in a sheet. Before baking, sprinkle a generous quantity of the following mixture on top:—
Mix an equal quantity of granulated sugar and chopped almonds and add a small pinch of ground cinnamon. This produces a delicious crust. Bake in a buttered and floured pan, and remove from the pan as soon as done.
To the eggs add sugar, and beat with a wire egg beater till the mixture is thick and light colored. Then add the flour, folding it in gently. Drop by the spoonful in an unbuttered pan, and bake in a moderate oven. When done, invert the pan, letting it rest on cups till the cake is cool, when it can easily be taken out. Thus suspended from the bottom of the pan, the cake is stretched by its own weight, which makes it lighter and more elastic than if left to fall by its weight in cooling. The quantity given will make a small loaf cake, or two layers.
Sift the flour and sugar four or five times. Beat the whites of the egg to a stiff froth, adding the lemon juice. When half beaten, fold in carefully in regular order the sugar, well-beaten yolks of eggs, and the flour. Bake in a moderate oven.
Beat the yolks of the eggs till thick; boil sugar in water till it spins a thread. Pour this into the yolks, beating all the time till cool. Add the vanilla and lemon extract; mix flour with walnuts; mix all together, and lastly stir in the stiffly-beaten whites. Bake in tins lined with greased paper.
Stir together and spread on crackers, one inch wide by three or four inches long. Bake a light brown.
Beat the yolks till very thick, add sugar gradually, then the grated rind and two tablespoonfuls of lemon juice. Fold in one-half of the whites of the eggs, beaten very stiff, then one-half of the flour, the other half of the whites, lastly the remainder of the flour. Bake in a large dripping-pan fifteen minutes. Turn onto a cloth, trim the edges, spread the jelly, and roll up. Wrap in the cloth and set aside to cool.
Beat eggs stiff, add sugar, and beat very stiff; add lemon rind grated; mix and add flour and almond meal. Drop on oiled pans in pieces the size of a walnut, allowing plenty of room between each. Smooth with a knife dipped in water. Bake a light brown.
Nut butter can be easily made in the home, but nearly all the prepared nut foods on sale require expensive machinery and a steam plant to produce, hence can not be made in the home.
Peanuts and almonds are the nuts most suitable for making nut butter. The other varieties are difficult to blanch and do not make good butter. The best variety of peanuts for making nut butter is the Spanish shelled. They are the most easily blanched. Removing the skins from the nuts after they are shelled is called blanching. Peanuts can not be blanched unless they have been thoroughly heated.
To properly cook peanuts is the essential thing to produce a healthful, palatable nut butter. This can be accomplished if care is exercised. There are three ways of cooking them: namely, baking or roasting, boiling, and steaming. The baking process is the easiest way, but care should be used not to scorch them. Scorched or burnt peanuts are unfit to use in any form.
Put a layer of peanuts about one-half inch deep in a dripping-pan and place on perforated shelf in a moderate oven. Allow them to bake slowly for about one hour. Cook them until they are a light brown or straw color. Shake the pan or stir the peanuts every few minutes. When the kernels begin to crack and pop they brown very quickly and should be watched closely.
A splendid way to cook them is to fill a tight-covered dish about two-thirds full, place in the oven, and shake occasionally. When cooked this way, they are not so liable to burn, and they retain their flavor better. When they have cooked sufficiently, spread out at once. When they have become quite cool, blanch as follows: This can be done by rubbing them in the hands, or what is better, a coarse bag, or take a piece of cloth and fold the ends together, forming a bag. Another good device is a screen made of coarse wire. Rub them until the skins are loose. The chaff can be removed by using a fan or by pouring them from one dish to another where the wind is blowing. Look them over carefully, removing defective nuts and foreign substances.
The next step is to grind them. The most practical family mill we know of for grinding nuts, etc., is the Quaker City Mill (see cut and description of same in this book).
Always grind freshly cooked nuts, as they do not make good butter when left a day or two after being cooked.
Thoroughly heat the nuts in an oven, but do not let them brown. Allow them to cool, then blanch as described in process No. 1. Boil them from three to four hours, until they are tender. Drain, spread out on tins, and thoroughly dry them; then grind them through the mill.
Heat and blanch the same as for No. 2. Grind them through a meat chopper or the nut butter mill loosely adjusted. Then cook them in a steam cooker about four hours. When tender, drain, spread on tins, and thoroughly dry them. Then run them through the mill tightly adjusted.
Prepare nuts as described in process No. 1. Sprinkle salt on the kernels when grinding. It is much more preferable to grind the salt in with the nuts than to mix it in the butter.
Almond butter is more difficult to make than peanut butter, on account of the difficulty in removing the skins. Dry heat does not loosen the skins as it does the peanut. To blanch almonds, soak them in boiling water from two to five minutes; then the skins become loose and can be pinched off by pressing on the nut with the thumb and finger; the skins will crack and the kernel pop out. Dry them in a slow oven until they become thoroughly dry and crisp, taking care not to burn them. Then grind them through a loosely adjusted mill. Place on tins or on a cloth stretched over the stove until perfectly dry. Then grind then in the nut butter mill tightly adjusted.
This makes excellent butter if the almonds are first-class and sweet.
Remove the brown, woody skins with a sharp knife and put the nuts through the mill. They may have to be broken up before they can be ground. This butter is very good, but somewhat expensive. It is cheaper to buy the nuts already shelled.
Heat the peanuts sufficiently to remove the skins, but do not brown them. Blanch and look over. Boil or steam them until tender, taking care to have them quite dry when done. Drain off all the water possible and put them through a colander. Put on tins suspended over the stove, or in a slow oven, with the door open, taking care not to brown them. When perfectly dry and hard, grind through the mill loosely adjusted. If it is not fine enough, spread out to dry some more, pass through the mill again more tightly adjusted, but if the mill is too tight, it will grind it into butter. A good plan is to rub it through a flour sieve.
Put one-half the amount of butter required for the meal into a bowl and dilute with an equal quantity of water, adding a little of the water at a time, beating it thoroughly with a fork until it is smooth and light. Enough water should be used to make it the proper consistency to spread nicely. An egg beater or wire potato masher is an excellent utensil for mixing. A little salt can be added if desired. Nut butter when mixed with water does not keep but a few hours.
Cook the peanuts until they just begin to turn brown. Then make into butter, ground as fine as possible. Emulsify with water until it is the consistency of milk. Then put in double boiler and cook until it has become as thick as ordinary cream. A little salt can be added if desired. Serve it hot or cold as preferred. It can be made into milk by adding a little water.
Vegetarian Cafe, 755 Market Street, San Francisco, Cal.
Vegetarian Restaurant, 44 San Pablo Avenue, Oakland, Cal.
Vegetarian Restaurant, 317 West Third Street, Los Angeles, Cal.
Good Health Restaurant, 616 Third Street, Seattle, Wash.
Vegetarian Restaurant, 283 Pitt Street, Sydney, N. S. W.
Vegetarian Restaurant, 54 Farrar Street, Detroit, Mich.
Vegetarian Restaurant, 607 Locust Street, Des Moines, Ia.
Hygeia Dining Rooms, Fifty-eighth Street and Drexel Avenue, Chicago, Ill.
Vegetarian Restaurant, 145 South Thirteenth Street, Lincoln, Neb.
Vegetarian Restaurant, Lovstrode 8, Copenhagen, K., Denmark.
Vegetarian Cafe, 1543 Glenarm Street, Denver, Colo.
Vegetarian Cafe, 322½ North Tejon Street, Colorado Springs, Colo.
The Hygeia, Washington Avenue, Battle Creek, Mich.
Hygienic Cafe, 1017 Walnut Street, Philadelphia, Pa.
Vegetarian Restaurant, 170 South Howard Street, Spokane, Wash.
Hygienic Restaurant, Sheridan, Wyo.
Hygienic Cafe, 164 Wisconsin Street, Milwaukee, Wis.
Hygienic Cafe, 426 State Street, Madison, Wis.
Pure Food Cafe, 410 East Twelfth Street, Kansas City, Mo.
North Michigan Tract Society, Petoskey, Mich.
Vegetarian Restaurant, Corner Church and Vine Street, Nashville, Tenn.
Vegetarian Restaurant, 105 East Third Street, Jamestown, N. Y.
The Laurel, 11 West Eighteenth Street, New York City.
Health Restaurant, 391 Sixth Avenue, New York City.
Hygienic Dining Rooms, 1209 G Street, N. W. Washington, D. C.
Restaurant, 307 Madison Street, Fairmont, W. Va.
The Pure Food Cafe, 13 South Main Street, Salt Lake City, Utah.
Battle Creek Sanitarium, Battle Creek, Mich.
Chicago Sanitarium, 28 Thirty-third Place, Chicago, Ill.
Pacific Union Medical Missionary and Benevolent Association, Room 203, Parrott Building, 825 Market Street, San Francisco, Cal.
St. Helena Sanitarium, Sanitarium, Napa County, Cal.
San Francisco Branch Sanitarium, 1436 Market Street, San Francisco, Cal.
Sacramento Treatment Rooms, 719½ K Street, Sacramento, Cal.
Eureka Branch Sanitarium, Corner Third and J Streets, Eureka, Cal.
San Francisco Hydriatic Dispensary, 916 Laguna Street, San Francisco, Cal.
Portland Sanitarium, West Avenue, Mt. Tabor, Ore.
Vancouver Treatment Rooms, 338 Columbia Street, Vancouver, B. C.
Victoria Treatment Rooms, Victoria, B. C.
Pasadena Sanitarium, 317 West Third Street, Los Angeles, Cal.
Arizona Sanitarium, Phoenix, Ariz.
Spokane Sanitarium, Spokane, Wash.
College Place Treatment Rooms, College Place, Wash.
San Diego Treatment Rooms, Sefton Block, San Diego, Cal.
Tacoma Sanitarium, 1016 Tacoma Avenue, Tacoma, Wash.
Seattle Sanitarium, 612 Third Avenue, Seattle, Wash.
Whatcom Sanitarium, 1016 Elk Street, Whatcom, Wash.
Colorado Sanitarium, Boulder, Colo.
Iowa Sanitarium, 603 East Twelfth Street, Des Moines, Ia.
Nebraska Sanitarium, College View, Neb.
New England Sanitarium, Melrose, Mass.
Southern Sanitarium, Graysville, Tenn.
Keene Sanitarium, Keene, Tex.
Philadelphia Sanitarium, 1809 Wallace Street, Philadelphia, Pa.
Madison Sanitarium, R. F. D. No. 4, Madison, Wis.
Detroit Sanitarium, 54 Farrar Street, Detroit, Mich.
Jackson Sanitarium, 106 First Street, Jackson, Mich.
Buffalo Sanitarium, 922 Niagara Street, Buffalo, N. Y.
The Tri-City Sanitarium, 1213 Fifteenth Street, Moline, Ill.
Peoria Sanitarium, 203 Third Avenue, Peoria, Ill.
Little Rock Sanitarium, 1623 Broadway, Little Rock, Ark.
Nashville Sanitarium Association, Nashville, Tenn.
Piedmont Valley Sanitarium, Hildebran, N. C.
St. Louis Sanitarium, Fifty-fifth Street and Cabanne Avenue, St. Louis, Mo.
Knowlton Sanitarium, Knowlton, Quebec.
Newfoundland Sanitarium, 282 Duckworth Street, St. Johns, Newfoundland.
Caterham Sanitarium, Caterham, Surrey, England.
Leicester Sanitarium, 80 Regent Street, Leicester, England.
Belfast Sanitarium, 39 Antrim Road, Belfast, Ireland.
Friedensau Sanitarium, Friedensau, Post Grabow, Bez. Magdeburg, Germany.
Institut Sanitaire, Weiherweg 48, Basle, Switzerland.
Norwegian Philanthropic Society, Akersgaden 74, Christiania, Norway.
Skodsborg Sanatorium, Skodsborg, Denmark.
Frydenstrands Sanitarium, Frederikshavn, Denmark.
Orebro Health Home, Klostergaten 33, Orebro, Sweden.
Cape Sanitarium, Plumstead, Cape Colony, South Africa.
Sydney Sanitarium, Wahroonga, N. S. W., Australia.
Avondale Health Retreat, Cooranbong, N. S. W., Australia.
Christchurch Sanitarium, Papanui, Christchurch, New Zealand.
Samoa Sanitarium, Apia, Samoa.
Guadalajara Sanitarium, Guadalajara, Mexico.
Calcutta Sanitarium, 51 Park Street, Calcutta, India.
Japanese Sanitarium, 42 Yamamoto-dori, Nichome, Kobe, Japan.
Washington Sanitarium, 222 North Capitol Street, Washington, D. C.
Battle Creek Sanitarium Food Company, Battle Creek, Mich.
Sanitarium Food Company, Sanitarium, Cal.
Portland Sanitarium Food Company, West Avenue, Mt. Tabor, Ore.
Colorado Sanitarium Food Company, Boulder, Colo.
Sanitarium Food Company, 228 Clarence Street, Sydney, N. S. W., Australia.
Union College Bakery, College View, Neb.
| Bakery And Breakfast Dishes | |
| Baked Corn Pie | 198 |
| Boston Brown Bread | 201 |
| Corn Gems | 196 |
| Corn Bread | 199, 200 |
| Gems | 196, 197 |
| Granose Puffs | 197 |
| Griddle Cakes | 198 |
| Georgia Pones | 201 |
| Hoe Cake | 199 |
| Popovers | 198 |
| Vegetarian Hot Cakes | 197 |
| Beverages | |
| Apollinaris Lemonade | 176 |
| Caramel-Cereal | 173 |
| Chocolate | 173 |
| Fruit Nectar | 173 |
| Fruit Cups | 175 |
| Lemonade | 175 |
| Mint Julep | 174 |
| Orangeade | 176 |
| Pineapple Lemonade | 176 |
| Strawberry Sherbet | 174 |
| Cake | |
| Angel | 235 |
| Almond Macaroons | 238 |
| Frosting | 235 |
| Marguerites | 237 |
| Orange | 235 |
| Sunshine | 235 |
| Sponge Sheet | 236 |
| Sponge, Simple | 236 |
| Sponge, Favorite | 237 |
| Sponge, Nut | 237 |
| Sponge, Jelly | 238 |
| Cereals | |
| Cracked Wheat | 180 |
| Corn Meal Mush | 183 |
| Farina | 181 |
| Graham Porridge | 183 |
| Graham Porridge with Dates | 184 |
| Gluten-Granola Mush | 184 |
| Oatmeal | 180 |
| Pearl Wheat | 181 |
| Pearl Barley | 181 |
| Rolled Oats | 180 |
| Rice | 182 |
| Rice, with Raisins | 183 |
| Rice, Browned | 183 |
| Eggs | |
| A la Mode | 166 |
| Baked in Tomato Cases | 168 |
| Curdled | 166 |
| Cream Shirred | 167 |
| Floated | 167 |
| Jellied | 167 |
| Mumbled | 168 |
| Omelet Souffle | 163 |
| Omelet, Plain | 164 |
| Omelet, Protose | 164 |
| Omelet, Gluten | 165 |
| Omelet, Rice | 165 |
| Omelet, Apple | 165 |
| Omelet, Granose | 165 |
| Omelet with Tomato | 165 |
| Omelet, Onion | 166 |
| Omelet, Green Pea | 166 |
| Omelet, Asparagus | 166 |
| Poached on Toast | 169 |
| Poached on Granose | 170 |
| Scrambled with Sugar Corn | 169 |
| Scrambled with Onions | 169 |
| Scrambled with Protose | 169 |
| Scrambled with Parsley | 169 |
| Shirred | 167 |
| Entrees | |
| Braized Protose and Cabbage | 83 |
| Braized Protose | 85 |
| Baked Protose with Macaroni | 86 |
| Bean Croquettes | 99 |
| Bean and Nut Loaf | 100 |
| Baked Potpie | 101 |
| Baked Eggplant a la Creme | 102 |
| Boiled Macaroni (plain) | 105 |
| Baked Macaroni, with Egg Sauce | 108 |
| Baked Stuffed Tomatoes | 114 |
| Cream Nut Loaf | 74 |
| Cereal Roast | 75 |
| Chicken Croquettes | 77 |
| Corn Fritters | 96 |
| Carrot Souffle | 100 |
| Creamed Macaroni | 107 |
| Dressing | 69, 70 |
| Dried Pea Croquettes | 76 |
| Egg Mixture for Croquettes, etc. | 78 |
| Escalloped Protose | 87 |
| Eggplant with Protose | 88 |
| Egg Macaroni | 108 |
| Fillets of Vegetable Salmon | 67 |
| Frijoles with Protose Mexicano | 79 |
| Fricassee of Protose with Potato | 79 |
| Frizzled Protose in Eggs | 87 |
| Green Corn and Tomato | 79 |
| Golden Nut Chartreuse | 91 |
| Green Corn Chowder | 98 |
| Green Corn Nut Pie | 103 |
| Hamburger Loaf | 73 |
| Hashed Protose Croquettes | 77 |
| Imperial Nut Roast | 74 |
| Lentil Hash | 92 |
| Lentil Fritters | 92 |
| Lentil Patties | 93 |
| Lentil Roast | 94 |
| Lentil Nut Roast | 94 |
| Mock White Fish | 67 |
| Mock Turkey with Dressing | 69 |
| Mock Veal Loaf | 71 |
| Mock Chicken Rissoles | 80 |
| Mock Chicken Pie | 102 |
| Macaroni a l'Italienne | 105 |
| Macaroni and Kornlet | 106 |
| Macaroni with Tomato Sauce | 106 |
| Macaroni Cutlets | 107 |
| Macaroni in Cream | 107 |
| Macaroni with Apple | 109 |
| Macaroni and Cheese | 109 |
| Macaroni with Granola | 110 |
| Macaroni Croquettes | 110 |
| Macaroni Neapolitaine | 111 |
| Macaroni (Spanish) | 111 |
| Macaroni with Tomato | 111 |
| Nuttolene Roast | 71 |
| Nut and Granola Roast | 73 |
| Nut and Tomato Roast | 76 |
| Nut Fricassee | 78 |
| Nut and Vegetable Stew | 81 |
| Nut Lisbon Steak | 85 |
| Noodles | 97 |
| Nut and Vegetable Pie | 104 |
| New England Boiled Dinner | 80 |
| Okra Gumbo | 101 |
| Pea Croquettes | 96 |
| Protose Roast, Olive Sauce | 68 |
| Protose with Browned Potato | 78 |
| Protose Fricassee | 82 |
| Protose Steak Smothered in Onions | 82 |
| Protose Smothered with Tomatoes | 83 |
| Protose Pot Roast | 83 |
| Protose Steak with Potatoes | 84 |
| Protose Pilau | 84 |
| Protose Patties | 84 |
| Protose Cutlets | 89, 85 |
| Protose Hash | 113 |
| Protose and Tomato | 86 |
| Protose Jambalaya | 88 |
| Protose Chartreuse | 90 |
| Protose Steak | 90 |
| Protose Steak a la Tartare | 90 |
| Protose or Nuttolene Cutlets | 91 |
| Protose and Rice Chowder | 97 |
| Protose, Stewed (Spanish) | 81 |
| Rice, Spanish | 96 |
| Roast Duck | 70 |
| Roast of Protose | 72 |
| Ragout of Protose | 89 |
| Rice Mold | 95 |
| Rice and Banana Compote | 95 |
| Rice and Egg Scramble | 96 |
| Squash Fritters | 99 |
| Scotch Pea Loaf | 100 |
| Scalloped Macaroni | 112 |
| Spaghetti in Tomato Sauce | 113 |
| Tomato Pie | 105 |
| Vegetarian Roast | 72 |
| Vegetable Oyster | 98 |
| Vegetable Oyster Pie | 103 |
| Vermicelli Nut Pie | 104 |
| Vegetarian Hamburger Steak | 113, 114 |
| Vegetarian Sausage | 114 |
| Walnut Lentil Patties | 93 |
| Walnut Lentils | 93 |
| Walnut Loaf | 75 |
| Walnut Roast | 75 |
| Hygiene of Cooking | |
| Boiling | 9 |
| Baking | 12 |
| Braizing | 12 |
| Broiling | 12 |
| Milk | 11 |
| Steaming | 11 |
| Stewing | 11 |
| Nut Butter | |
| Almond | 243 |
| Brazil | 244 |
| For Table | 245 |
| Process of Making | 241 |
| Peanut Meal | 244 |
| Peanut Cream | 245 |
| Salted | 243 |
| Pies | |
| Apple | 231 |
| Blueberry | 232 |
| Chocolate Custard | 226 |
| Cocoanut | 229 |
| Custard, Baker's | 228 |
| Lemon | 228 |
| Mince | 227 |
| Pastry Dough for | 225 |
| Pumpkin | 226, 225 |
| Prune | 230 |
| Rhubarb | 231 |
| Washington Cream | 229 |
| Puddings | |
| Apple Nut | 214 |
| Apple (Baked) | 217 |
| Adelaide | 221 |
| Brown Betty | 206 |
| Banana Tapioca | 209 |
| Bread | 216 |
| Corn Starch Blanc Mange | 207 |
| Caramel Custard | 212 |
| Custard, Plain | 212 |
| Cream Rice | 214 |
| Cabinet | 218 |
| Cream Sago | 219 |
| Cereal | 221 |
| Date | 221, 209 |
| Farina Mold | 205 |
| Floating Island | 207 |
| Fig | 220 |
| Granose Mold | 208 |
| Lemon Apple | 205 |
| Lemon Omelet | 210 |
| Lemon Honey | 211 |
| Pineapple Tapioca | 208 |
| Prune Tapioca | 215 |
| Prune | 215 |
| Pressed Fruit | 216 |
| Plum | 218 |
| Rice | 213, 210 |
| Strawberry Short Cake | 206 |
| Strawberry Granose | 207 |
| Sago Fruit | 209 |
| Strawberry Souffle | 211 |
| Sanitas Chocolate | 214 |
| Snow | 217 |
| Steamed Fruit | 219 |
| Sponge | 220 |
| Tapioca Custard | 213 |
| Salads | |
| Almond | 17 |
| Asparagus and Protose | 26 |
| Asparagus and Cauliflower | 27 |
| Asparagus | 28 |
| Brazilian | 18 |
| Beet | 25 |
| Beet and Potato | 27 |
| Brussels Sprout | 28 |
| Cabbage | 24 |
| Carrot and Beet | 25 |
| Date and Celery | 28 |
| English | 21 |
| Fruit | 19 |
| Lima Bean | 23 |
| Lettuce | 24 |
| Macedoine | 28 |
| Normandy | 18 |
| Nesslerode | 19 |
| Nut and Fruit | 22 |
| Nut | 22 |
| Protose | 20 |
| Protose and Celery | 20 |
| Pea and Onion | 21 |
| Pea and Tomato | 23 |
| Salad la Blanche | 24 |
| Stuffed Beet | 25 |
| Tomato Mayonnaise | 22 |
| Turnip and Beet | 26 |
| Vegetarian Chicken | 17 |
| Waldorf | 19 |
| Water Lily | 21 |
| Salad Dressings | |
| Boiled | 32 |
| Cream (Plain) | 33 |
| Cream | 33 |
| French | 34 |
| Golden | 35 |
| Green Mayonnaise | 36 |
| Lettuce | 34 |
| La Blanche | 36 |
| Mayonnaise | 31 |
| Nut or Olive Oil | 35 |
| Oil (Sour) | 35 |
| White | 32 |
| White Cream | 34 |
| Soups | |
| Artichoke | 59 |
| Barley and Nut | 51 |
| Bean and Tomato | 46 |
| Brown Bean | 53 |
| Bean Tapioca | 54 |
| Bread Bisque | 56 |
| Croutons for | 40 |
| Corn and Tomato | 48 |
| Cereal Consomme | 48 |
| Celery and Tomato | 59 |
| Creole | 61 |
| Chocolate | 62 |
| Egg Balls for | 40 |
| Egg Dumplings | 41 |
| Foundation of Cream | 40 |
| Family Favorite | 57 |
| Fruit | 61, 64 |
| German Lentil | 50 |
| Green Pea | 55 |
| Impromptu | 60 |
| Julienne | 45 |
| Kinds of | 39 |
| Lentil and Tomato | 51 |
| Lentil and Nut | 52 |
| Lima Bean | 56 |
| Mock Chicken | 43 |
| Noodles for | 41 |
| Nut Chowder | 42 |
| Nut, French | 42 |
| Nut and Olive | 52 |
| Nut Noodle | 52 |
| Nut and Pea | 53 |
| Nut and Bean | 53 |
| Nut and Asparagus | 53 |
| Nut Meat Broth | 58 |
| Nut and Cream of Corn | 59 |
| Pea, with Vegetable Stock | 58 |
| Palestine | 61 |
| Rice and Nut | 51 |
| Rice | 55 |
| Rolled Oats | 57 |
| Sago | 54 |
| Savory Potato | 58 |
| Swiss Lentil | 48 |
| Spring Vegetable | 49 |
| Tomato | 46 |
| Tomato-Vermicelli | 46 |
| Tomato and Okra | 47 |
| Turnip and Rice | 50 |
| Tomato Bisque | 56, 57 |
| Vegetable, Plain | 44 |
| Vegetable Bouillon | 41 |
| White Soubise | 45 |
| White Swiss | 47 |
| White Bean | 54 |
| Sauces | |
| Brown Regency | 150 |
| Brown | 155, 156 |
| Bread | 157 |
| Cream Tomato | 154 |
| Cream | 156 |
| Egg | 156 |
| German | 152 |
| Golden | 157 |
| Hollandaise | 151 |
| Hard | 157 |
| Imperial | 151 |
| Ideal Chili | 153 |
| Lemon | 159 |
| Mint | 152 |
| Nut Gravy | 154 |
| Olive | 150 |
| Orange | 158 |
| Parsley | 156 |
| Plum Pudding | 159 |
| Tomato | 153 |
| Tomato Cream | 154 |
| Vegetable Soup Stock | 149 |
| Vanilla | 158 |
| White Cream | 152 |
| Walnut Gravy | 155 |
| Toasts | |
| American or French | 188 |
| Asparagus | 192 |
| Apple | 192 |
| Apricot | 192 |
| Boston Cream | 189 |
| Berry | 191 |
| Banana | 191 |
| Cream | 188 |
| Date | 190 |
| Date with Walnuts | 192 |
| Milk | 188 |
| Nun's | 189 |
| Nut Gravy | 189 |
| Nuttolene on | 191 |
| Prune Whipped | 190 |
| Prune | 190 |
| Protose | 190 |
| Tomato | 192 |
| Vegetables | |
| Asparagus | 127 |
| Asparagus Pompadour | 128 |
| Asparagus with Eggs | 129 |
| Asparagus with Green Peas | 129 |
| Asparagus, Stewed | 128 |
| Beans, Baked | 129, 130 |
| Beans, Puree of | 130 |
| Beans, Stewed | 130 |
| Beans, Baked with Tomato | 131 |
| Beans, String | 135 |
| Brussels Sprouts, Plain | 140 |
| Brussels Sprouts, Saute | 140 |
| Brussels Sprouts, Baked | 141 |
| Beets | 141 |
| Beet Greens | 141 |
| Beet Stalks | 141 |
| Beets and Potatoes | 142 |
| Beets, Baked | 142 |
| Beets, Boiled | 142 |
| Beets, Young | 142 |
| Beet and Potato Hash | 143 |
| Celery, Plain | 125 |
| Celery, Stewed | 126 |
| Chestnuts, Creamed | 127 |
| Corn, Green, Stewed | 134 |
| Corn, Green, Boiled | 135 |
| Cauliflower, Cream Sauce | 136 |
| Cauliflower, Baked | 136 |
| Cauliflower, Tomato Sauce | 136 |
| Cauliflower, Stewed | 137 |
| Cauliflower, Boiled | 137 |
| Cauliflower, Browned | 137 |
| Cabbage and Cream | 137 |
| Cabbage, Baked | 138 |
| Cabbage with Tomato | 139 |
| Cabbage, Scalloped | 139 |
| Cabbage, Holland Cream | 139 |
| Cabbage, Ladies' | 140 |
| Carrots, French | 145 |
| Carrots, a la Creme | 145 |
| Carrots with Egg Sauce | 145 |
| Carrots, Puree of | 145 |
| Cucumbers | 146 |
| General Directions | 118 |
| Lentils, Oriental Style | 126 |
| Lentils, with Onions | 127 |
| Onions | 131 |
| Onions, Baked | 132 |
| Onions, Stuffed | 132 |
| Oysters, Mock | 125 |
| Oysters, Vegetable | 125 |
| Potatoes | 119 |
| Potatoes, Mashed | 121 |
| Potato Puffs | 121 |
| Potatoes, Minced | 121 |
| Potatoes, Scalloped | 122 |
| Potatoes, Hashed | 122 |
| Potatoes, New, and Cream | 123 |
| Potatoes, a la Creme | 123 |
| Potatoes, a la Delmonico | 123 |
| Potato Croquettes | 124 |
| Peas | 128 |
| Peas, Puree of | 134 |
| Peas, Green | 135 |
| Parsnips, Baked | 143 |
| Parsnips, in Egg Sauce | 143 |
| Parsnips, Stewed | 143 |
| Salsify, Stewed | 124 |
| Succotash | 131 |
| Spinach | 133 |
| Squash, Summer | 133 |
| Squash, Hubbard | 133 |
| Turnips, Young | 144 |
| Turnips, Mashed | 144 |
| Turnips, Boiled | 144 |
| Tomatoes, Scrambled | 132 |