Wholesome beverages
The cup that cheers but not inebriates
Harmful substances contained in tea
Theine
Tannin
Use of tea a cause of sleeplessness and nervous disorders
Tea a stimulant
Tea not a food
Coffee, cocoa, and chocolate
Caffein
Adulteration of tea and coffee
Substitutes for tea and coffee
Recipes:
Beet coffee
Caramel coffee
Caramel coffee No. 2
Caramel coffee No. 3
Caramel coffee No. 4
Mrs. T's caramel coffee
Parched grain coffee
Wheat, oats, and barley coffee
Recipes for cold beverages:
Blackberry beverage
Fruit beverage
Fruit beverage No. 2
Another
Fruit cordial
Grape beverage
Lemonade
Mixed lemonade
Oatmeal drink
Orangeade
Pineapple beverage
Pineapple lemonade
Pink lemonade
Sherbet
Tisane
Table topics.
Milk, Cream, and Butter
Milk, chemical composition of
Proportion of food elements
Microscopic examination of milk
Casein
Casein coagulated by the introduction of acid
Spontaneous coagulation or souring of milk
Adulteration of milk
Quality of milk influenced by the food of the animal
Diseased milk
Kinds of milk to be avoided
Distribution of germs by milk
Proper utensils for keeping milk
Where to keep milk
Dr. Dougall's experiments on the absorbent properties of milk
Washing of milk dishes
Treatment of milk for cream rising
Temperature at which cream rises best
Importance of sterilizing milk
To sterilize milk for immediate use
To sterilize milk to keep
Condensed milk
Cream, composition of
Changes produced by churning
Skimmed milk, composition of
Buttermilk, composition of
Digestibility of cream
Sterilized cream
Care of milk for producing cream
Homemade creamery
Butter, the composition of
Rancid butter
Tests of good butter
Flavor and color of butter
Artificial butter
Test for oleomargarine
Butter in ancient times
Butter making
Best conditions for the rising of cream
Upon what the keeping qualities of butter depend
Cheese
Tyrotoxicon
Recipes:
Hot milk
Devonshire or clotted cream
Cottage cheese
Cottage cheese from buttermilk
Cottage cheese from sour milk
French butter
Shaken milk
Emulsified butter
Table topics.
Eggs
Eggs a concentrated food
Composition of the egg
How to choose eggs
Quality of eggs varied by the food of the fowl
QStale eggs
QTest for eggs
How to keep eggs
To beat eggs
Albumen susceptible to temperature
Left-over eggs
Recipes:
Eggs in shell
Eggs in sunshine
Eggs poached in tomatoes
Eggs in cream
Poached or dropped eggs
Poached eggs with cream sauce
Quickly prepared eggs
Scrambled eggs
Steamed eggs
Whirled eggs
Omelets
Recipes:
Plain omelets
Foam omelets
Fancy omelets
soft omelets
Table topics.
Meats
Character of meat
Nutritive value
Excrementitious elements
Flesh food a stimulant
Diseased meats
Jewish customs in regard to meat
Trichina
Tapeworm and other parasites
Meat unnecessary for health
The excessive use of meat tending to develop the animal propensities
Objections to its use
Pork
Calves' brains and other viscera
Meat pies
Scallops
Pates
Comparative nutritious value
Variation and flavor
Composition and digestibility
Selection of meats
Preservation of meats
Jerked beef
Pemmican
Preparation and cooking of meat
Frozen beef
Best methods of cooking
Boiling
Stewing
Steaming
Roasting
Broiling
Beef, economy and adaptability in selection of
Recipes:
Broiled beef
Cold meat stew
Pan-broiled steak