Fruit loaf with Graham and whole-wheat flour
Raised corn bread
Corn cake
Oatmeal bread
Milk yeast bread
Graham salt rising bread
Unfermented breads
Passover cakes
Tortillas
Evils of chemical bread raising
Rochelle salts in baking powders
General directions
Gem irons
Perforated sheet-iron pan for rolls
Unfermented batter breads
Unfermented dough breads
Recipes:
Whole-wheat puffs
Whole-wheat puffs No. 2
Whole-wheat puffs No. 3
Graham puffs
Graham puffs No. 2
Currant puffs
Graham gems
Crusts
Rye puffs
Rye puffs No. 2
Rye gems
Blueberry gems
Hominy gems
Sally Lunn gems
Corn puffs
Corn puffs No. 2
Corn puffs No. 3
Corn puffs No. 4
Corn dodgers
Corn dodgers No. 2
Cream corn cakes
Hoe cakes
Oatmeal gems
Snow gems
Pop overs
Granola gems
Bean gems
Breakfast rolls
Sticks
Cream Graham rolls
Corn mush rolls
Fruit rolls
Cream mush rolls
Beaten biscuit
Cream crisps
Cream crisps No. 2
Graham crisps
Oatmeal crisps
Graham crackers
Fruit crackers
Table topics.
Fruits
Chemical constituents of
Value as nutrients
Structure of fruits
The jelly-producing principle
Digestibility of fruits
Unripe fruits
Table of fruit analysis
Ripe fruit and digestive disorders
Over-ripe and decayed fruits
Dangerous bacteria on unwashed fruit
Free use of fruit lessens desire for alcoholic stimulants
Beneficial use of fruits in disease
Description
Apples
The pear
The quince
The peach
The plum
The prune
The apricot
The cherry
The olive; its cultivation and preservation
The date, description and uses of
The orange
The lemon
The sweet lemon or bergamot
The citron
The lime
The grape-fruit
The pomegranate, its antiquity
The grape
Zante currants
The gooseberry
The currant
The whortleberry
The blueberry
The cranberry
The strawberry
The raspberry
The blackberry
The mulberry
The melon
The fig, its antiquity and cultivation
The banana
Banana meal
The pineapple
Fresh fruit for the table
Selection of fruit for the table
Directions for serving fruits
Apples
Bananas
Cherries
Currants
Gooseberries
Grapes
Melons
Oranges
Peaches and pears
Peaches and cream
Pineapples
Plums
Pressed Figs
Raspberries, Blackberries, Dewberries, Blueberries and Whortlberries
Frosted fruit
Keeping fresh fruit
Directions for packing, handling, and keeping fruits
To keep grapes
To keep lemons and oranges
To keep cranberries
Cooked fruit
General suggestions for cooking fruit
Recipes:
Baked apples
Citron apples
Lemon apples
Baked pears
Baked quince
Pippins and quince
Baked apple sauce
Baked apple sauce No. 2
Apples stewed whole
Steamed apples
Compote of apples
Apple compote No. 2
Stewed pears
Smooth apple sauce
Boiled apples with syrup
Stewed apples
Stewed crab apples
Sweet apple sauce with condensed apple juice
Apples with raisins
Apples with apricots
Peaches, pears, cherries, berries, and other small fruits
Baked apples
Baked pears
Baked peaches
Cranberries
Cranberries with raisins
Cranberries with sweet apples