Broiled steak
Chicken
Chicken jelly
Minced chicken
Mutton chop
Minced steak
Scraped steak
Eggs for the sick
Recipes:
Floated egg
Gluten meal custard
Gluten custard
Steamed eggs
Soft custard
Raw egg
White of egg
White of egg and milk
Refreshing drinks and delicacies for the sick
Nature's delicacies
How to serve
Fruit juices
Recipes:
Acorn coffee
Almond milk
Apple beverage
Apple beverage No. 2
Apple toast water
Baked milk
Barley lemonade
Barley and fruit drinks
Barley milk
Cranberry drink
Currantade
Crust coffee
Egg cream
Egg cream No. 2
Egg cream No. 3
Egg lemonade
Flaxseed tea
Gum Arabic water
Hot water
Hot lemonade
Irish moss lemonade
Orangeade
Plain lemonade
Slippery elm tea
Toast water
Tamarind water
Bread
Recipes:
Diabetic biscuit
Diabetic biscuit No. 2
Gluten meal gems
Jellies and other desserts for the side
Recipes:
Arrowroot jelly
Arrowroot blancmange
Currant jelly
Iceland moss jelly
Iceland moss blancmange
Orange whey
White custard
Table topics.
Food for the Aged and the Very Young
Requisites of food for the aged
Stimulating diet not necessary
Flesh food unsuitable
Bill of fare
Quantity of food for the aged
Heavy meals a tax upon digestion
Cornaro's testimony
Diet for the young
Causes of mortality among young children
Best artificial food
Use of sterilized milk.
Difference between cows' milk and human milk
Common method of preparing cows' milk
Artificial human milk
Artificial human milk No. 2
Artificial human milk No. 3
Peptonized milk
Mucilaginous food excellent in gastro-enteritis
Preparation of food for infants
Time required for digestion of artificial food
Quantity of food for infants
Rules for finding the amount of food needed
Table for the feeding of infants
Interval between feeding
Intervals for feeding at different ages
Manner of feeding artificial foods
Danger from unclean utensils
Diet of older children
An abundance of nitrogenous material important
Flesh food unnecessary
Experiments of Dr. Camman
Testimony of Dr. Clouston
Candy and similar sweets
Eating between meals
Education of the appetite
Inherited appetites and tendencies
Table topics.
Fragments and Left-over Foods
Preserving and utilizing the left-over fragments
Precautions to be observed
Uses of stale bread
To insure perfect preservation of fragments
Preparation of zwieback and croutons
Left-over grains
Left-over vegetables
Left-over meats
Left-over milk
Table topics.
The Art of Dining
Pleasant accessories essential
The dining room
Neatness an essential
Care of the dining room
Furnishings of the dining room
Table talk
A pleasant custom
Table manners
Suggestions for table etiquette
The table
Its appearance and appointments
The table an educator in the household
A well ordered table an incentive to good manners
Ostentation not necessary
Setting the table
The sub-cover
Napkins
The center piece
Arrangement of dishes
"Dishing up"
Setting the table over night
Warming the dishes
The service of meals
A capital idea
Fruit as the first course at breakfast
To keep the food hot
A employed
General suggestions for waiters
Suggestions concerning dinner parties
Proper form of invitation
Arrangement and adornment of table
A pleasing custom
Themenucard
Service for a company dinner
Etiquette of dinner parties
Table topics.
After Mealtime
Clearing the table
Washing the dishes
papier-machétubs
Ammonia, uses of