Better Meals for Less Money by Mary Green (first ebook reader .TXT) 📖
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15 Table Sauce 20 202 Tartare Sauce 85 647 Tarts, Banbury 221 627 Tarts, Meringue for 216 623 Tart Shells 214 27 Tea 25 28 Tea, Iced 25 Temperatures for Cooking, Table of 243 98 Timbales, Fish 51 Toasts 460 Brewis 165 461 Brown Bread 165 462 Celery 166 465 Cheese 167 466 Cinnamon 167 463 Cream 166 464 Cream, Sauce for 166 475 Crisp Sticks 169 473 Croustades 168 474 Croutons 169 467 French 167 468 Goldenrod Ham 167 469 Sunday 167 470 Tomato Cream, with Egg 168 51 Tomato and Oatmeal Soup 33 52 Tomato and Peanut Soup 33 49 Tomato Bisque 32 50 Tomato Bouillon 32 470 Tomato Cream Toast with Egg 168 287 Tomato Custard 111 364 Tomato Jelly Salad 134 16 Tomato Ketchup 21 48 Tomato, Rice and, Soup 31 203 Tomato Sauce 85 68 Tomato Tapioca Soup 39 286 Tomatoes, Baked 111 288 Tomatoes, Fried Green 111 289 Tomatoes, Stewed 111 290 Tomatoes, Stuffed 112 167 Tripe Fried in Batter 74 168 Tripe Fried in Crumbs 74 166 Tripe, Spanish 74 7 Tuna Canapés 18 350 Tuna Salad 130 69 Tuna Soup 40 695 Turkish Delight 235 291 Turnips, Creamed 112
Utensils, Kitchen 12
589 Vanilla Ice Cream 205 157 Veal Loaf (Baked) 70 158 Veal Loaf (Boiled) 71 155 Veal, Roast Breast, Stuffed 70 156 Veal with Vegetables 70 83 Vegetable Chowder 46 365 Vegetable Salad 134 54 Vegetable Soup 34 Vegetables 247 Baked Beans 100 250 Baked Cabbage 101 248 Beans, Thick Purée of Black 100 252 Braised Celery 102 251 Cabbage Cooked in Milk 101 256 Carrots Sautéed 103 257 Carrots Vinaigrette 103 254 Corn Pudding 102 253 Creamed Celery, Root 102 255 Cucumbers Sautéed 103 258 Egg Plant, Baked 103 259 Egg Plant, Fried 103 260 Egg Plant Julienne 104 292 Hash 112 261 Leeks, Creamed 104 249 Lima Bean Loaf 101 262 Onions in Potato Nests 104 282 Oyster Plant, Creamed 109 263 Peas, Green 104 264 Peas and Lettuce 105 265 Peppers, Stuffed Green 105 267 Potatoes, Baked 106 266 Potatoes, Boiled 105 268 Potatoes, Creamed 106 270 Potatoes, French Fried 106 271 Potatoes, Hashed Brown 106 272 Potatoes, Lyonnaise 107 273 Potatoes, Pan-Roasted 107 274 Potatoes, Scalloped, with Cheese 107 276 Potatoes, Scalloped, with Peppers and Cheese 107 276 Potatoes, Stuffed, with Cheese and Bacon 108 277 Potatoes, Stuffed, with Nuts and Cheese 108 279 Potatoes, Sweet, glazed 109 278 Potatoes, Sweet, French Fried 108 281 Potatoes, Sweet, Stuffed 109 269 Potato Croutons 106 280 Potato, Sweet, Custard 109 282 Salsify, Creamed 109 283 Spinach 110 284 Squash, Baked Winter 110 285 Succotash 110 287 Tomato Custard 111 286 Tomatoes, Baked 111 288 Tomatoes, Fried Green 111 289 Tomatoes, Stewed 111 290 Tomatoes, Stuffed 112 291 Turnips, Creamed 112 Vegetables, Canned 8 Vegetables, Dried 8 Vegetables, Fresh 8 Vegetables, Left-over 8
482 Waffles 172 483 Waffles, Corn Meal 172 484 Waffles, Oatmeal 172 485 Waffles, Rice 172 372 Waldorf Salad, Jellied 136 520 Walnut Wafers 183 600 Watermelon, Frozen 208 683 Watermelon Rind, Sweet Pickled 231 Weights and Measures, Table of 239 240 Welsh Rarebit 97 309 Wheat and Sausage Scrapple 118 377 White Bread 138 499 White Cake 177 207 White Sauce 86 53 Winsor Soup 33 13 Winter Chili Sauce 20
[1] Water and mineral salts are also necessary for the proper maintenance of the body, but these are yielded chiefly in combination with the other foods.
[2] Protein can also furnish energy, but this is more easily and cheaply supplied by the fats and carbohydrates.
[3] See Table F, page 253.
[4] People of sedentary life require daily approximately sixteen calories for each pound of their weight. So if the normal weight of such persons is multiplied by sixteen, the result will be the approximate number of calories needed.
[5] A Calorie is the amount of heat required to raise one kilogram of water 1° Centigrade or one pound of water 4° Fahrenheit.
[6] For cooking fish for which recipes are not given in this Chapter, see Time Table for Cooking (page 240).
[7] Recipes for using only the cheaper cuts of meat are given in this Chapter. For cooking poultry, game, and other cuts of meat, see Time Table for Cooking (page 240).
[8] For cooking common vegetables for which recipes are not given in this chapter, see Time Table for Cooking (page 240).
[9] See Temperatures for Frying (page 242).
[10] Recipes for breads made light chiefly by soda and an acid (gingerbread, etc.) and for those made light by the expansion of air and moisture (popovers, etc.) are also included in this chapter.
[11] The amount of soda in these recipes is based upon the use of old-fashioned jug molasses; canned molasses varies greatly in acidity and, especially when freshly opened, requires little or no soda. If canned molasses is used, therefore, baking powder should wholly or partly take the place of soda.
[12] The sirup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered.
[13] For standard recipes for jellies and preserves, see Farmers' Bulletin No. 203.
[14] To test fat without a thermometer, drop a bit of white bread into hot fat; it should brown in
60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.)
40 seconds for cooked mixtures (Croquettes, Fishballs, etc.)
20 seconds for Chops, French Fried Potatoes, etc.
[15] This table is based chiefly on food analyses as determined in Bulletin 28 of the U. S. Experiment Stations (Chemical Composition of American Food Materials); How to Live, by Professor Irving Fisher and Dr. E. L. Fisk; and Feeding the Family, by Professor Mary S. Rose.
[16] Made of half milk and half water.
[17] Made of half milk and half water.
[18] One piece equals one-sixth of a pie 9 inches in diameter.
[19] See Note 1 on page 245.
[20] See Table D on page 245.
[21] See Table D on page 245.
[22] See Table D on page 245.
[23] See Table D on page 245.
[24] See Table D on page 245.
[25] See Table D on page 245.
[26] See Table D on page 245.
[27] Based upon statistics furnished by the Mutual Benefit Life Insurance Company of Newark, New Jersey.
[28] Many of these bulletins are furnished free upon application to one's Congressman. A list of Farmers' Bulletins, and a price list of other government publications on foods and cooking, will be sent on application to the Superintendent of Documents, Government Printing Office, Washington, D. C.
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