Tomato gravy
Tomato salad
Tomato salad No. 2
Broiled tomatoes
Tomato pudding
Stewed tomatoes
Tomato with okra
Egg plant, description of
Nutritive value
Recipes:
Scalloped egg plant
Baked egg plant
Cucumber, description of
Digestibility
Preparation and cooking
Salsify or vegetable oyster, description of
Preparation and cooking
Recipes:
Scalloped vegetable oysters
Stewed vegetable oysters
Green corn, peas, and beans, description of
General suggestions for selecting and cooking
Recipes for corn:
Baked corn
Baked corn No. 2
Boiled green corn
Stewed corn pulp
Corn cakes
Corn pudding
Roasted green corn
Stewed green corn
Summer succotash
Dried corn
Recipe for peas:
Stewed peas
Recipes for beans:
Lima beans
Shelled beans
String beans
Canning vegetables
Recipes:
Canned corn
Canned corn and tomatoes
Canned peas
Canned tomatoes
Canned tomatoes No. 2
String beans
Canned pumpkin and squash
Table topics.
Soups
Value of soup as an article of diet
Superiority of soups made from grain and legumes
Economical value of such soups
Digestibility of soups
Cooking of material for soups
Use of a colander in preparing soups
Quantity of salt required
Flavoring soups
Seasoning of soup
Chinese soup strainer
Whole grains, macaroni, shredded vegetables, etc., for soups
Milk in the preparation of soups
Consistency of soups
Preparation of soups from left-over fragments
Croutons
Recipes:
Asparagus soup
Baked bean soup
Bean and corn soup
Bean and hominy soup
Bean and potato soup
Bean and tomato soup
Black bean soup
Black bean soup No. 2
Bran stock
Brown soup
Canned green pea soup
Canned corn soup
Carrot soup
Celery soup No 2
Celery soup
Chestnut soup
Combination soup
Combination soup No. 2
Another
Another
Cream pea soup
Cream barley soup
Green corn soup
Green pea soup
Green bean soup
Kornlet soup
Kornlet and tomato soup
Lentil soup
Lentil and parsnip soup
Lima bean soup
Macaroni soup
Oatmeal soup
Parsnip soup
Parsnip soup No. 2
Pea and tomato soup
Plain rice soup
Potato and rice soup
Potato soup
Potato and vermicelli soup
Sago and potato soup
Scotch broth
Split pea soup
Sweet potato soup
Swiss potato soup
Swiss lentil soup
Tomato and macaroni soup
Tomato cream soup
Tomato and okra soup
Tomato soup with vermicelli
Vegetable oyster soup
Vegetable soup
Vegetable soup No. 2
Vegetable soup No. 3
Vegetable soup No. 4
Velvet Soup
Vermicelli soup
Vermicelli soup No 2
White celery soup
Table topics.
Breakfast Dishes
Importance of a good breakfast
Requirements for a good breakfast
Pernicious custom of using fried and indigestible foods for breakfast
Use of salted foods an auxiliary to the drink habit
The ideal breakfast
Use of fruit for breakfast
Grains for breakfast
An appetizing dish
Preparation of zwieback
Preparation of toast
Recipes:
Apple toast
Apricot toast
Asparagus toast
Banana toast
Berry toast
Berry toast No. 2
Celery toast
Cream toast
Cream toast with poached egg
Cherry toast
Gravy toast
Dry toast with hot cream
Grape toast
Lentil toast
Prune toast
Peach toast
Snowflake toast
Tomato toast
Vegetable oyster toast