Graham grits
Graham mush
Graham mush No. 2
Graham mush No. 3
Graham mush with dates
Plum porridge
Graham apple mush
Granola mush
Granola fruit mush
Granola peach mush
Bran jelly
The oat, description of
Oatmeal
Brose
Budrum
Flummery
Preparation and cooking of oats
Recipes:
Oatmeal mush
Oatmeal fruit mush
Oatmeal blancmange
Oatmeal Blancmange No. 2
Jellied oatmeal
Mixed mush
Rolled oats
Oatmeal with apple
Oatmeal porridge
Barley, description of
Gofio
Scotch milled or pot barley
Pearl barley
Suggestions for cooking barley
Recipes:
Baked barley
Pearl barley with raisins
Pearl barley with lemon sauce
Rice, description of
Rice paddy
Preparation and cooking of rice
Recipes:
Steamed rice
Boiled rice
Rice with fig sauce
Orange rice
Rice with raisins
Rice with peaches
Browned rice
Rye, description of
Rye meal
Rye flour
Recipes:
Rolled rye
Rye mush
Maize, or Indian corn, description of
Suggestions for cooking corn
Recipes:
Corn meal mush
Corn meal mush with fruit
Corn meal cubes
Browned mush
Samp
Cerealine flakes
Hulled corn
Coarse hominy
Fine hominy or grits
Popped corn
Macaroni, description of
Semolina
Spaghetti
Vermicelli
To select macaroni
To prepare and cook macaroni
Recipes:
Homemade macaroni
Boiled macaroni
Macaroni with cream sauce
Macaroni with tomato sauce
Macaroni baked with granola
Eggs and macaroni
Table topics.
Breadstuffs and Bread-making
The origin of bread
Chestnut bread
Peanut bread
Breadstuffs
Qualities necessary for good bread
Superiority of bread over meat
Graham flour
Wheat meal
Whole_wheat or entire wheat flour
How to select flour
To keep flour
Deleterious adulterations of flour
Tests for adulterated flour
Chemistry of bread-making
Bread made light by fermentation
The process of fermentation
Fermentative agents
Yeast
Homemade yeasts
How to keep yeast
Bitter yeast
Tests for yeast
Starting the bread
Proportion of materials needed
Utensils
When to set the sponge
Temperature for bread-making
How to set the sponge
Lightness of the bread
Kneading the dough
How to manipulate the dough in kneading
How many times shall bread be kneaded
Dryness of the surface
Size of loaves
Proper temperature of the oven
How to test the heat of an oven
Care of bread after baking
Best method of keeping bread
Test of good fermented bread
Whole-wheat and Graham breads
Toast
Steamed bread
Liquid yeast
Recipes:
Raw potato yeast
Raw potato yeast No. 2
Hop yeast
Boiled potato yeast
Boiled potato yeast No. 2
Fermented breads
Recipes:
Milk bread with white flour
Vienna bread
Water bread
Fruit roll
Fruit loaf
Potato bread
Pulled bread
Whole-wheat bread
Whole-wheat bread No. 2
Miss B's one-rising bread
Potato bread with whole-wheat flour
Rye bread
Graham bread
Graham bread No. 2
Graham bread No. 3
Raised biscuit
Rolls
Imperial rolls
French rolls
Crescents
Parker House rolls
Braids
Brown bread
Date bread