Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small MeansAmerican Public Health Association, 1889 - 190 pages A discourse on scientific principles of cooking, the kitchen, foods and their preparation (including recipes. With 12 bills of fare (with dietary breakdowns) and 12 cold dinners for lunch boxes. |
Other editions - View all
Common terms and phrases
½ lb 1½ lbs acid added apples baked baking powder beans beaten egg beef beef fat Bills of Fare biscuit boiling water Bread and Butter bread crumbs bread pudding Breakfast broiled brown buttermilk cake Carbo carbohydrates cellulose cent cheap cheese chopped cinnamon Coffee corn meal corn mush cream of tartar custard digested Dinner dish dough dried Farina flavor food principles food value fresh fried bread fritters fruit graham flour grains griddle heat hour Ingredients keep lard lemon Lentils macaroni mashed minutes mixed Mutton nutmeg nutritive Oatmeal onion oven Pancakes peas pieces Porridge Potatoes proteid recipes rice roast salt and pepper sauce season served slices soaked soft sour milk spoon starch steam stir suet sugar sweet tablespoon tablespoon flour taste teaspoon salt teaspoon soda tender toast tomatoes vegetables warm wheat flour Whole Milk yeast yolk
Popular passages
Page 187 - The Preventable Causes of Disease, Injury, and Death in American Manufactories and Workshops, and the Best Means and Appliances for Preventing and Avoiding Them,
Page iv - Each essay must bear a motto, and have accompanying it a securely sealed envelope containing the author's name and address, with the same motto upon the outside of the envelope.
Page 181 - The members of this Association shall be known as Active and Associate. The Executive Committee shall determine for which class a candidate shall be proposed. The Active members shall constitute the permanent body of the Association, subject to the provisions of the Constitution as to continuance in membership. They shall be selected with special reference to their acknowledged interest in or devotion to sanitary studies and allied sciences, and to the practical application of the same.
Page iii - Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means.
Page 130 - Indian meal in a pudding or porridge, and with molasses, wherever used. To give the uses for onions and for the aromatic herbs would be too long a task. The latter can all be bought in a dried state very cheaply, and they retain their flavor well; one of the most useful, however, parsley, is much better fresh ; by all means keep a little box of it growing in a window. Perhaps, after onion, celery is most useful as a flavor for soups and stews, root, stem, leaves and seeds being all valuable. In the...
Page 137 - Eggs may be given raw (see page 204) or soft-boiled (see page 205) or poached in hot water. An egg may be served in many ways and makes always a pretty and attractive dish. In cooking it should never be submitted to a high temperature, as that makes the white part horny and indigestible. A custard made from an egg and a cup of milk...
Page 142 - In the general introduction the writer has stated a few principles that should guide us in choosing our food. We have learned that to keep us in good health and working order we ought to have a certain amount of what is best furnished by meat, eggs, milk and other animal products, and that we must also have fats as well as what is given us in grains and vegetables. But now our work has only just begun for we are to furnish these food principles in the shape of cooked dishes to be put on the family...
Page 116 - Green vegetable been cooked should never be thrown away, with the exception of that used for cooking beets, and potatoes boiled without peeling; even cabbage water can be made the basis of a good soup. General method. Boil the vegetables until very tender, mash or press through a cullender, thin sufficiently and season. Potato soup. Good and cheap. Ingredients.
Page 143 - It must be mentioned that the price on which this family lived in comfort could not have been as low as it was but for one great help; they had a small garden that furnished green vegetables and a little fruit. But then, almost every family has some special advantage that would lower the rate somewhat; one buys butter or fruit advantageously of friends in the country, another can buy at wholesale when certain staples are cheapest, still another may be able to keep a few fowls, and so on. Numerous...
Page 112 - J in. thick. Soak these a few hours in sweetened wine, lemon juice or other flavoring. Dip in either of the above batters and fry. (They are also very good without being soaked in the flavoring.) Peaches, pine apples and bananas may be used in the same way. Trim the crust from sliced bread, cut in nice shapes and soak soft, but not till they break, in a cup of milk to which has been added 1 beaten egg and some flavoring, as cinnamon, lemon, etc. Dip in fritter batter and fry.