: Twenty-Five Cent Dinners for Families of Six by Corson Juliet - Cooking American Cookbooks and Cooking

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Composition and nutritive value of Meat, Blood, and Bones--How to choose Meat--Beef--Mutton--Lamb--Veal--Pork--Poultry--Game Birds--Fish--Vegetables--Fruit 10

Effect of different methods of cooking--Roasting or Baking--Broiling--Boiling and Stewing--Frying--Cooking Salt and Smoked Meats--Seasoning Food--Dried Celery and Parsley--Dried Herbs--Table Sauce--Celery Salt--Spice Salt--Lemon, Orange, and Vanilla Tinctures--Table for Measuring Food 16

Tea--Coffee--Cocoa and Chocolate--Beer--Barley Water--Milk--Lime Water 20

Comparative price and nutritive value of different kinds of bread--Homemade Bread--Rice Bread--Potato Bread--Pulled Bread--Bread made with Baking Powder--Breakfast Rolls--Tea Biscuit--Nutritive value of Macaroni--Macaroni Farmers' Style--Macaroni with Broth--Macaroni with White Sauce--Macaroni with Cheese--Macaroni Milanaise Style--Macaroni with Tomato Sauce--Tomato Sauce--Rice--Rice Panada--Boiled Rice--Rice Milanaise Style--Rice Japanese Style 24

Nutritive value of Soup--General directions for making Soup--Scotch Broth without Meat--Pea Soup--Thick Pea Soup--Bean Soup--Lentil Soup--Onion Soup--Spinach Soup--Francatelli's Vegetable Soup--Vegetable Porridge--Rice Milk--Fish Soup--Fish Chowder--Mutton Broth--Veal Broth--White Broth--Cream Soup--Beef Broth--Norfolk Dumplings--Meat Brewis 31

Value of Leguminous Vegetables for Hard Workers--Oatmeal and Peas--Peas-Pudding--Peas and Bacon--Baked Peas--Peas and Onions--Baked Beans--Stewed Beans--Fried Beans--Beans and Bacon--Boiled Lentils--Stewed Lentils--Fried Lentils--Indian Corn Meal--Polenta--Cheese Pudding--Hasty Pudding--Johnny Cake--Indian Cakes--Indian Bread--Boiled Indian Pudding--Baked Indian Pudding 38

Nutritive value of Fish--Pickled Fish--London Fried Fish--Fish and Potato Pie--Fish Pudding--Fish and Potato Pudding--Codfish Steaks--Red Herrings with Potatoes--Cheap Meats--Sheeps' Head Stew--Oxtail Stew--Beef Pie--Baked Heart--Stewed Kidneys and Potatoes--Pig's Kidneys--Kidney Pudding--Gammon Dumpling--Bacon and Apple Roly-poly--Mutton and Onions--Pork and Onions--Veal and Rice--Irish Stew--Sheep's Haslet--Baked Pig's Head 43

Comparative nutritive value of Puddings, Pies, and Cakes--Swiss Pudding--Cream Sauce--College Puddings--Cream Rice Pudding--Half-pay Pudding--Bread Pudding--Cup Custards--Fruit Dumpling--Apple Dumplings--Baked Apple Dumplings--Lemon Dumplings--Rice Croquettes--Fruit Tarts--Rice Cake--Rock Cakes--Caraway Cake--Soft Gingerbread--Sweet Biscuits 62

Directions for making cheap and enjoyable delicacies from Fruit--Apple Black Caps--Apple Snow--Apple Cakes--Cherry Cheese--Candied Cherries--Currant Salad--Iced Currants--Comp?te of Damsons--Stuffed Dates--Stewed Figs--Comp?te of Gooseberries--Gooseberry Cheese--Gooseberry Fool--Grape Jelly--Green Gage Comp?te--Pine Apple Julep--Lemon Snow--Melon Comp?te--Orange Salad--Orange and Apple Comp?te--Peach Salad--Cold Comp?te of Pears--Stewed Prunelles--Quince Cakes--Quince Snow--Iced Raspberries--Raspberry Salad--Comp?te of Strawberries--Strawberry Drops--Comp?te of Mixed Fruits--Fruit Juice 67

MARKETING.

The most perfect meats are taken from well-fed, full-grown animals, that have not been over-worked, under-fed, or hard-driven; the flesh is firm, tender, and well-flavored, and abounds in nutritious elements. On the other hand, the flesh of hard-worked or ill-fed creatures is tough, hard, and tasteless.

All animal flesh is composed of albumen, fibrin, and gelatin, in the proportion of about one fifth of its weight; the balance of its substance is made up of the juice, which consists of water, and those soluble salts and phosphates which are absolutely necessary for the maintenance of health. It is this juice which is extracted from beef in the process of making beef tea; and it is the lack of it in salted meats that makes them such an injurious diet when eaten for any length of time to the exclusion of other food.

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