Pan-broiled steak No. 2
Roast beef
Smothered beef
Vegetables with stewed beef
Stewed beef
Mutton
Cause of Strong flavor of
Recipes:
Boiled leg of mutton
Broiled chops
Pot roast lamb
Roast mutton
Stewed mutton
Stewed mutton chop
Stewed mutton chop No. 2
Veal and lamb
Poultry and game
Suggestions for the selection of poultry and game
To dress poultry and birds
To truss a fowl or bird
To stuff a fowl or bird
Recipes:
Birds baked in sweet potatoes
Boiled fowl
Broiled birds
Broiled fowl
Corn and chicken
Pigeons, quails and partridges
Roast chicken
Roast turkey
Smothered chicken
Steamed chicken
Stewed chicken
Fish, two classes of
Difference in nutritive value
Flavor and wholesomeness
Poison fish
Parasites in fish
Fish as a brain food
Salted fish
Shellfish, (Oysters, Clams, Lobsters, Crabs)
Not possessed of high nutritive value
Natural scavengers
Poisonous mussels
How to select and prepare fish
Frozen fish
Methods of cooking
Recipes:
Baked fish
Broiled fish
Meat soup
Preparation of stock
Selection of material for stock
Quantity of materials needed
Uses of scraps
Extracting the juice
Temperature of the water to be used
Correct proportion of water
Time required for cooking
Straining the stock
To remove the fat
Simple Stock or broth
Compound stock or double broth
To clarify soup stock
Recipes:
Asparagus soup
Barley, rice, sago or tapioca soup
Caramel for coloring soup brown
Julienne soup
Tomato soup
White soup
Vermicelli or macaroni soup
Puree with chicken
Tapioca cream soup
Table Topics.
Food for the Sick
Need of care in the preparation of food for the sick
What constitutes proper food for the sick
Knowledge of dietetics an important factor in the education of every woman
No special dishes for all cases
Hot buttered toast and rich jellies objectionable
The simplest food the best
Scrupulous neatness in serving important
To coax a capricious appetite
A "purple" dinner
A "yellow" dinner
To facilitate the serving of hot foods
Cooking utensils
Gruel
Long-continued cooking needed
Use of the double boiler in the cooking of gruels
Gruel strainer
Recipes:
Arrowroot gruel
Barley gruel
Egg gruel
Egg gruel No. 2
Farina gruel
Flour gruel
Gluten gruel
Gluten gruel No. 2
Gluten cream
Gluten meal gruel
Graham gruel
Graham grits gruel
Gruel of prepared flour
Indian meal gruel
Lemon oatmeal gruel
Milk oatmeal gruel
Milk porridge
Oatmeal gruel
Oatmeal gruel No. 2
Oatmeal gruel No. 3
Peptonized gluten gruel
Raisin gruel
Rice water
Preparations of milk
Milk diet
Advantages of
Quantity of milk needed
Digestibility of milk
Recipes:
Albumenized milk
Hot milk
Junket, or curded milk
Koumiss
Milk and lime water
Peptonized milk for infants
Beef tea, broths, etc.
Nutritive value
Testimony of Dr. Austin Flint
Recipes:
Beef extract
Beef juice
Beef tea
Beef tea and eggs
Beef broth and oatmeal
Bottled beef tea
Chicken broth
Mutton broth
Vegetable broth
Vegetable broth No. 2
Mixed vegetable broth
Recipes for Panada:
Broth panada
Chicken panada
Egg panada
Milk panada
Raisin panada
Grains for the sick
Recipes:
Gluten mush
Tomato gluten
Tomato gluten No. 2
Meats for the sick
Importance of simple preparation
Recipes: