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The

Calorie

Cook

Book

Ike

CALORIE
COOK
by

BOOK

MARY

DICKERSON

DONAHEY

Book, bright, interesting and valuable Cook with economical recipes giving value
of foods in Calories
foods
rich and

naming

in Vitamines

Menus

for

Reducing

"

for

Upbuilding

"for

Maintenance

The

Reilly

".i:ee

Co.

Chicago

Printed

in

the

United

States

of

America

Copyright, ly
The

19S

Reilly

"

Lee

Co.

All

Rights

Reserved

The

C alorie

Cook

Book

CONTENTS

Subject

Page 9

Introductory
What Some

Remarks Are Fat Worth


in

Things
for the

Calories

22
...

Foreword

25

Spring
Summer

Reducing Reducing Reducing Reducing


for
the Thin

Menus

30

Menus

37

Autumn

Menus

44
......

Winter
Hints

Menus

51
......

58

Spring
Summer

Upbuilding Upbuilding Upbuilding Upbuilding


You Are
for

Menus

60

Menus

61

Autumn Winter

Menus

62
......

Menus

63

Supposing
Normal Normal

Normal
. .

64
. . .
.

Menus

Spring
Summer

67

Menus Menus

for for for

74

Normal Normal

Autumn
......

81

Menus Cook

Winter

88

The

Calorie

Book

Recipes

95

Bread

Recipes Recipes Recipes

97

Soup
Fish

106
.

114

CONTENT

S"

Continued

Meat

Becipea

1^1
"

Meat

Substitutes

154

Tegetable

Eecipes

173

As

to

Salads

182

Eecipes

for

Desserts
.

196

Dressings,

Sauces

and

Icings

216

Cake

Eecipes

224

Eecipes

for

Sandwiches
.......

231

Marmalades

and

Pickles

235

Bererages

239

The

authorities

consulted

in

compiling

this

hook

were

FOOD

VALUES,

by

Edwin

A.

Locke,

A.M.,

M.D.

FEEDING

THE

FAMILY,

by

Mary

Swaetz

Rose,

Ph.D.

PBACTIOAL

DIETETICS,
Instructor of Bellevue
and in

by
of New that it the

Alida

Frances
School

Pattee,
for Nurses

late

Dietetics

Training York,
would
and

Hospital,
schools

of

so

many
to

other

hospitals

take

page

list

'em.

DIET

AND

HEALTH, Peters,
M.D.

With

Key

to

the

Calories,

by

Lulu

Hunt

BULLETIN

28

of

the

United

States

Department
of and American A. P.

of

culture AgriFood

on

The

Chemical

Composition
Atwater,

Materials,
M.S.

by

W.

O.

Ph.D.,

Bryawp,

THE

OBOSTON
Fannie

COOKING

SCHOOL

OOOK

BOOK,

by

Merbitt

Farmeb.

Remarks"
This book who how. and
our

Pertinent
has wish been
to eat

and
for

Impertinent
the and
use

made

of

those don't

people
know More that much that
proper

properly

really
are

more own

we

human

beings
organs
are

ing discoverof

internal

quite
on

as

importance as are those of our depend as happiness may our of a digestive tract as care
of
a

motors,
much
on

and
the

the

ness cleanlia

carburetor

or

the

proper

oiling of
and how

crank

case.
we

But
rich few the
own

Americans for know


so

have
that to

bolted

stuffed
very

food of
us

long
how

it is
or

amazing
what
to

stop

do, when
our

family physician, treacherously


inner

upheld by
in
so

selves, demands

change
we

the

catchjoyed. en-

as-catch-can

style of eating brought


best He head home

have

long

This
one

was

to

me

recently when
bad all
to
case

of

my

friends

auto-intoxication. evil he and The

developed a was promised


aches

of of

sorts

results, from
did
not at
once

right

on

death, if
stuff

stop
least

eating
a

meat,
had and

fried

sweets, for day


in after
to

at

year. gone
was

this ultimatum
see

forth

dropped
with **What wife

the from

invalid the

greeted

delicious
are

odors
you

kitchen. the asked, and **Why, something I

cooking!''

of

the

victim

answered,
9

10

The

Calorie

Cook

Book

dear, he's on such a strict diet. It's so of things for him hard to think to eat. fried stuff I just remembered No meat so no I'm how fond he is 'of brains, and fixing him a in butter, of course." mess from I gently After I had recovered the shock roast beef and not was explained that *^meat" steaks and chops only, but anything that grew in an on or animal, and that deep frying was via the lard or conducted deep frying, whether
for John.

Poor

"

"

"

butter Poor devoted


to

route.

John wife

had
a

really terrible
one,

worse

before

time, and his they managed

diet. of proper the idea get into their heads and both beBut both, having brains ing sense, and in earnest, they finallydid it. And she as

dropped
business brains
more

much took
a

unwelcome

grew

less

willing and
and

John's weight and decided up-hill trend, as his fuddled with food and his body to the other active, they went
food faddists. You
to

extreme

became

It's

no

fun and
versation con-

dining there nowadays. eternally,what you ought


is balanced
so

eat, always

eat, and
with

your

saturated and

calories

and

vitamines, that you have no tainly They cerpleasure, gastronomic or otherwise. It isn't well bores! but are they are it about to be as frightfullyextreme necessary as through necessity. they are. They learned folks do. But it is quite possible to eat in Most
rations
"

such
too

way

that

you

need

never

grow

too

fat
"

or

thin, or

be

ill

through

improper

food

pro-

Remarks

"

Pertinent

and

Impertinent

11

viding always,
sort

of person,
to

of course, that yon with no inherited or

are

normal

eases acquired dis-

upset you.
it's
a

And
much

case

where
cure!

prevention
Treated with

is

so

very
sideration con-

easier
at

than

any

all from

the

beginning
will the
prove

of

life the

average

digestive
natured
course

good
Of fond bad

organs to servants persons

willing and
abused
start

end.
were

those

who

by
a

but

foolish

been allowed handicap. he chose, was candy between meals, meals when to encouraged overeat, and permitted to eat only the things he fancied has, as a general rule, to be much
more

parents in childhood A youngster who has

with

careful has
been

when

he

is grown of

than

the adult

who

taught self control, regular


the wise selection food

eating
when Self
so

habits

and

he

was

young.

control!
to

That
hear

is the
the

base

of it all. of

It is

amusing
and
on

enemies

wail

rail because which


to not

nothing
control

if

they

are

themselves Let

they think practise the virtue of self straining put to the necessity of refrom becoming drunkards.
go
on a a

prohibition boys will have

an5^ fat person


one
" "

reducing diet for


week
"

just
a

year

day stay on it for and ^maybe always


"

month
an

"

you'll
is the allowed

see

hibition ex-

of self control

that

real

article!

Let

any

child who

has

been

unlimited

candy stop eating it entirely,or have it only for dessert at meal times, and he'll learn to be the

12

The

Calorie

Cook

Booh

master stomach Bad

of
!

his

fate

and

the

captain of

his

habits

are

always hard
to boss There
are

to

always hard to break, excesses learn control, but the earlier we


the few
on

ourselves
a

easier

it is to do who

it.
need will

fortunates

won't
menus

this book.
say,
now.

Who I
eat

**0h,
* *

the looking over more wisely than

that

right

true, they are lucky; probably well of sylphlike forms. and possessors But there are who more are going many many
to turn

If that

is

read

the

maintenance

menus

and

moan,

reducing lists and faint with horror, immersed and only feel happy and at home when in the descriptions of the meals suggested for the adding of flesh. *' A an eater," **good eater,'' even average than matter stows a excess good deal more away
to the

he

realizes. Not eat


too

much, but as a too rich and too highly few seasoned. There are a recipes in this book The few. but very that will tax weak digestions, it of it raw, contain much lots of fruit, as menus is best, and there are salads, most of them many fruit and green need much We the simpler ones. lack of vitamines, all stuff. All this worry about this taking of vitamines in artificial forms, would eat fresh if people would be imnecessary green
stuff have and their fruit natural the
year

only do most of us food is general rule our

around.

Vitamines

abiding place in milk, cereals,

Remarks

"

Pertinent

and

Impertinent

13

vegetables. Eat plenty of lettuce and watercress, celery,raw cabbage and carrots, greens'' of all kinds, oranges, apples, lemons and so on, and you will get all the vitamines you
raw
**

fruits and

need. It is well
to

remember

"

(First) That few of us use enough milk in our daily diet,one expert announcing that every adult ought to consume each day. a quart of milk whole flour is more wheat (Second) That
healthful than

white
of

flour.
use

(Third)
you
can

That

it is well to
sugar.

molasses

where

instead

(Fourth) That only in vitamines


cereals.

whole but in

cereals

are

richer, not
than the
fined re-

minerals,
That

Eefining everything!
of civilization. in
on,

is
so

one

of the
our

sins
cess sucso

WeVe

been and

proud of
and that from

refiningflour
it is hard all the been and
to

sugar

rice and
a

that

realize

health

standpoint
better
go

work left

have

along undone;
close

these that
as
we we

lines

might ought to
to

backward

get

as

can

food

prepared as Nature The heavy eater


of this book. Meat

prepares

it.
will
not

of meat
once a

think

much for all

day

is

enough

all day, except those who do hard out-door work and there meatless ought to be one day a week for everybody. It won't do anyone mite of a harm, and will do those who get little out-door exercise much good, if two such days are worked into every There seven. are plenty of other

14

The

Calorie

Cook

Booh

protein-bearingfoods
And
a

to

have
meat

instead I do
not

of
nse

meat.

when

use

the

word

it

as

Your true vegetarian would. vegetarian does not eat anything that has lived. He ever even the feelings and the flesh of the dumb spares and lowly oyster. I mean by meat, beef, mutton, lamb, veal,pork, venison, woodchuck, rhinoceros, situated where kangaroo or monkey, if you are such animals to might find their way your platter. Fowl and meat not fish,in this sense, are Fowl, to the citydweller,or to any dweller at all who does not raise his own, is expensive too housewife to serve expensive for the average often. But fish ! Ah, fish ! Fish is a terribly very most to be alThere seems neglected article of food. a prejudice against dt in some families, while others just forget about it. They'll have of salmon for a hurry-up lunch, perhaps a can tuna creamed fish for a chafing dish supper for the picnic maybe sardines codfish a even ball or so some cold winter or morning shrimp
" " " " " "

"

salad

when the

the

whist

club

comes.

bewilderingly delightful array of fresh fish which be found at any good city market, may is neglected often absolutely unknown, cially espein inland towns, while small communities too seldom make -of the local supply the best use generally to be found in near-by lakes and rivers, brooks and ponds. If you a serve platter of skinned pike, can, rolled in ^gg ^in and corn meal, and then fried
" "

But

Remarks

"

Pertinent

and

Impertment

15

plenty
them

of very hot fat a golden vanish. I once served such


"

brown,
a

and
to

see

meal all.

four

guests who
were

didn't

know

the

fish

at

There

eight people at the table and twenty-two each fish, weighing about a quarter of a pound, and all my plans for using the left-overs next rendered null and void. There day were were
no

left-overs!

Fish,
ways,

with

very

few
in

exceptions, notably
richer few and
more
are

sters lob-

when

served
are

the

cate intrivery meat

healthful fish is

and

of them

fattening.
Fish
to
use

Most

cheaper than
to
serve

most

is easy to cook, easy the left-overs next

and Then

day.

it is easy another as

meat

faithful dried substitute,there is the ever bean lima. Lentils,too, and ^navy, kidney and dried combines deliCheese, which so peas. ciously with so many things ; nuts, which need not be treated of extra dessert, but can take as a sort their place proudly and adequately with either salad course, the meat and last but not least, or in literallydozens which of be served can eggs, different and delightfulfashions. Hurry up and that notion that you cannot get over plan a meal dish without of keystone on meat sort a as a
"

which

to
can.

rest

all the

remainder

of

your

menu.

You

And

you'll be wealthier, healthier

and

happier
are

the

if you learn to do it. Especiallyif you lazy and extravagant sort of cook, whose
not

mind

runneth

beyond
of
a

steaks

and
pan.

chops

rounded sur-

by the halo

frying

16

The

Calorie

Cook

Book

WMch which

remark I've striven

brings
to

us

to

the

second
"

thing

get into this book

ECONOMY!! IVe
word all

asked stand

the
out

printer just like

man

to
"

that

please let that boldly, defiantly,

by its little lone self! If over-eating is a national trait, Economy! Some of us over-spending is certainly another. to have acquired the wild notion that it is seem it That food. be to clever extravagant with and shows superiority to throw gentility away
left-overs.
his
"

That

the

true
"

aristocrat
^blue
care

must

show

or

wasteful funds.
wasn't
"

generally her and scorning


All
90

blood
with

of which

would

tragic. It shows to be careto say ful sense nothing of common It the using of food. in the buying and and laziness stupidity selfishness, merely shows the the what to have man on garbage route
"

very brains

be

being the family funny, if it and breeding


by

would

call

*^

swell

swill."

is not food with clever, it is Extravagance simply silly. Meal planning or preparing is no hurried and as over quickly job to be slouched do not and as extravagantly as possible. You It is to use need fussy, difficult recipes, either. flank steak than harder to cook a a house. porterno skill. It only takes a little more Look cooking as a marketing and on your Take pleasure in seeing how cheaply you game. and plentifultable. set a healthful, delicious can

18

The

Calorie

Cook

Book

rather with

low

and

unrefined.

Others
like

will

announce

anything but and Just bread and meat a potatoes/' why her as superior to her should think it marks woman onion-eating sisters to disdain that crisp white should swell with pride over bulb, or why a man
the fact that he doesn't understand.
assets to

great pride, *^But

I don't

Personal
boast

like prunes, I never culinary disHkes

could
are

not

think of
as

that

they are. quickly as Bosh! sense! NonCan't? are good for you. I And again tut, tut! I guess I know.
to my and
more

to of, though most people seem They are liabilities to be got rid possible. Learn to like the things

did

it.

Up

twenties
sweets.

I ate I I

only bread, meat,


"

tatoes, po-

got sick
should
was one

^very

sick
for two

"

and
had ing wak-

suffered I eaten
up

than

have

suffered

properly. That and behaving.


First
"

reason were

There

others relished be

though.
all these and I
was

people ate and things I despised, they must ndssing something. I wished
if other Second
a
"

good,
diet

to miss

nothing.
made to
me

I
to

discovered hostesses. have No

my

limited

terror
as

People dreaded
dreaded
one

invite

me,

since
tastes.

to

invite

people with limited to keep a card index


of one's
as

likes to have

likes system of the intricate disIt's


a

friends. I
saw

nuisance.

I realized

this
wasn't

harassed

eating. I was the particular hostess of the about me, but she did, of course,

glances at things I I didn't want unhappy.


moment to worry

and

I do

not

like

Remarks

"

Pertinent

and

Impertment
to

19

to

be

I do

and bother a worry like to be invited out.


a

otber
was

folks,and
afraid if I

didn^t
set
can are

guest. So I to work. Sea foods, salads, vegetables ^I eat 'em all, though I freelyacknowledge there I like better than others, and cocoanut some
an

reform

I'd be

unwelcome

"

and hard

caraway

seeds

still do

go

down

very,

very

only when I am being polite. I am hoping to like them eventually. It is possible,though not easy, to conquer one's likes and dislikes. Try it,at least,for a varied diet is best, and fruits and vegetables of all kinds
are

and

most

essential.
aren't you

There

such

lot of

recipes in
not

this book. included

Things
at

all.

But
I have

like very much may if you will look up

be

the
easy

simple food
for
to you of most

tables

figure out for


of
your

given, it should yourselves the


dishes.

be

food

values

pound cake for instance. An old fashioned recipe I have by me of butter be (which would pound reads, one 3605 calories), one about pound of sugar (1860 840 c altogether), o.),12 eggs (70 c. each makes one pound of flour (1625 c), one glass of wine No authority I own water. and one glass of rose -of rose the caloric value gives me water, but sherry is reported as having 42 calories to the more sherry glass, and I believe that sherry was generally used for cooking than any other wine. Hence, counting up the grand total for the cake, reach the approximate sum of 8000 we c. Truly a then, supposing large and noble figure! Now

favorite

Take

20

The

Calorie

Cook

Book

the

piece of cake
of the

that falls to your

twentieth total about

by
400

twenty
c.

portion is one whole, by dividing the grand find that you are adding you
system when
way
own

to your

you

eat

it.

Or

if you prefer another the cake,weigh your

of

measuring, weigh
discover
your

piece and
that

calories in that

fashion.
true

* ^

portion business, the scales are unconsciously, thing. Almost if you Even really want to you're apt to cheat. idea of a take no than more should, your you ul* or an serving" heaping tablespoonf average be totally different from mine, and mine may
' * *

It is undoubtedly absolutely exact in

if you

would

be

this

food

different

from food

that

of

the

man

who

made

the
dium '^me-

government
sized
to you, in the matter

tables.
may on,
or

orange''
and
so

small

gentleman's seem big to me, while ad infinitum,


sugar
no one

That

and
even

of butter All

may
are

claim
not

absolute made

accuracy.

butter
same

and milk

sugar
or cane

from

exactly the

or

by

kind of people. exactly the same "about" ought to have Every measurement for printed before it. Especially measurements variable such things as pancakes and mufiins, slices of bread, pieces of cake, helpings of sauce
or

slices of meat.
you
a

All I

can

do

for you

here

is to

give

general idea of food values, that wil] without in the right direction, start you ening frightor boring you. you lesson on food values If this short, easy-to-learn for yourself. interests more on, learn you, go

Remarks
"

Pertinent

cmd

Impertinent

21

There

are

plenty
technical,

of
books

good
you

technical,
can

but

not

fearlearned them.

somely
what I I
am

buy.
and

know
no

by

buying

them

reading

For

trained likes

dietitian;
to

only
and

practical
who fers pre-

housewife
to

who feel well

cook,
and be

herself,

surrounded of
a

by
lot

healthy cranky,
If what
you you you

good
whining
do

natured

family

instead

of

dyspeptics.
go
on,

and
will

study
find it

more,

and

apply
and

learn,
be rewarded

you

interesting,
and comfort.

will

with

both

cash

what

Some

Things
in

are

Worth

Calories
of food
heat. value

calorie
power

is
to

measure

estimated
and tifically, sciensary neces-

bj its

produce

Literally
of from

**A
to

calorie
one

is the

amount

heat
0"

raise

kilogram
F/^ it now?

of water

to 1*

C.

or

pound
a

4"

Know
you

lot

about

That's

nice!

tend Pre-

do, anyhow.
to bum

We time

have to

keep said few is asleep, very works little; and a


more

things in our bodies going.


; more
so on as
"

bodies When the


; more
more

all the

body
as

it wakes
more

it

and needed the

and

with

added

activities.

This

energy

is
the

supplied, of
food needed

course,

by food, and

intake Foods heat food and

of

is measured value but


more
we

by calories.
necessary for such for
eat

with
cular mus-

high calorie
power,

are

cannot
we

if

we

eat

than fat.

need

heat
very

only, and they make


low in ories calas sary neces-

themselves contain
to
Calorie
1 1 1

into

Vegetables
and to

minerals So
of
"

vitamines
"

just

health.
Values
sugar, sugar, sugar,

proceed

Foods

Measured

by the

Tablespoonfnl
60 50
c. c.

tbsp. tbsp.

granulated
powdered
brown

tbsp.

40
70 60

e.
c. c.

Cream, Cream,

thick
average

Milk, whole 22

14

c.

What

Some

Thmgs

Are

Worth

in Calories

23

Milk,

skimmed

7 27 64 100 50 100

e. e. e. c. c. c.
e.

Condensed Condensed Olive


oil

milk, unsweetened
milk,
sweetened

Molasses

Honey Maple
Corn
Tomato

syrup syrup

75 50 10 6 5 30 33 33 34

c.
c.

catsup Orange juice Lemon juice

c. c
e.

unsweetened, grated Chocolate, Flour, white, unsifted


Commeal Cornstarch All fats
"

c. e. e.
e.

butter, lard, oleo, etc


a

100

{There is
Calorie

slightvariation,not much)
of

Valnes
about

Foods
the
same

Measured

by the

Found 3605
2055 510 510
c. c. e.

Butter

"

all fats cheese

American

Cottage cheese
Boiled Boiled Wheat Wheat rice
oatmeal

c. e.
c. c.

285
1625 1675 1665 1670 1860 1765

white flour,

flour,whole Wheat flour,gluten Wheat flour,graham Sugar, granulated

e.
c. c. c. c. c. c.

Sugar, brown Dates, (edible portion)


Figs
Raisins

1615
1475

1605
3030 3265 1125
as

Almonds, (edible portion)


Brazil
nuts

e. c. c.

Chestnuts

Cocoanut, prepared,
Filberts

purchased

3125 3290

c.
e

24

The

Calorie

CooJc

Book

Peanuts Peanut Pecans Walnuts


butter

2560 2825
3455 3285 2320

e.

c.
c. c. c.

CJocoa Calorie Values

by

the

Cup
1744 170
c.

Fats,
Milk,
White
Same

about

Milk, whole
skim

c.
c. c. c.

85 459
395 467
oven

flour, unsifted
sifted crumbs

Cracker
Bread Bread

c.
c. c. c. c.

crumbs,

dried

373
147

crumbs,
flour flour

soft

Buckwheat Graham

flour

543 508
496

Rye

e. c.
c.

Macaroni, Wheat, An

cooked

100 309

flaked

egg

of average

size has

about

70 56

c.

It is not
and the

divided
white
14

evenly.
c.

The

yolk is worth
these

o.

It must all

be

said

again that

estimates

are

On of them the authorities some approximate. disagree ; on a few things, not generally the most The values important, they disagree a good deal. of eatables by the pound are all copied out of the government report, by W. 0. Atwater, Ph. D., and A. P. Bryant, M. S. My other authority, for the and of the most measurements, tablespoon cup Swartz Rose, Ph. D., and are too, is Mary ones, taken from her book, Feeding the Family,"
^^

26

The

Calorie

Cook

Book

Grapes
Don't
while whole

have
abstract

an

astounding
a

number
so

of

calories.

raisin

or

while NOT

spice cake,
you

and

don't, oh DO
You
as can
^*

cook!

taste''

mixing the keep tasting yourself to a

easily as not ! will have to be, Every ounce added Your motto I've got makes to what just a pound or two more.'* Absolutely nothing is taken for granted in these If there is no or cream menus. spoken of sugar
meal

just

^ '

for the

tea

or

coffee in
meal.

menu,

none

has

been

lowed al-

in that If you
course
a or

just simply have will,but if you you


or

to have

do,
and

you

them, why of 'ought to pare


to

calorie

two

off here

there
tea

make and and

up,

you'll defeat
no
a

yourself.

Clear

coffee
sugar

have have have

food
very

value

at all ; both

cream

great deal.

Condiments

and

relishes

modest a value, but apart from find them won't of tomato amount catsup you for anybody else either, listed here, for you or from them. but you especiallyought to keep away innards," and also they They are bad for your trying to help to create the very thing you are of the spicy things, the avoid appetite. Beware hot things and the too salty things. Use ably preferinstead of bread whole wheat or graham Not white. that it's thinning just wholesome. If you the family meals, watch to cook have yourself while you do it. If you do not have to If you from cook them, keep away the kitchen. stance meal lunch for inare generally alone for some real hard dietingthen. to do your arrange little food
^*
" " "

"

Foreword

for the Fat

27

It is

so

much

neither

they
your

are

to go without good things you nor see smell, than it is to say * ^ no ' ' when flaunting themselves shamelessly before easier
nose

ing If, while things are beprepared, it is possible to have your portions those less rich than served fixed so that they are them for other people, have prepared that way. with only skim Maybe your vegetables can appear milk and a bit of butter over them, instead of rich salad thickened be 'can dressing. Perhaps your with a little less oil, dessert come to dressed your of minus the entrancing little pompom you on whipped cream top. As food to my measurements, they are, as I have said before, and as I shall say again, approximate tirely only. Calories are still wild things, not envery and eyes.

broken eminent
value

to the

uses

of mankind.

The
on

most

authorities

still

disagree

the

food

things. This book has tried to strike as near as possible. You will happy average I speak of **thin cream" notice and average the thin cream as cream," listing having a value of 30 c. per tablespoonful. It must be really thin know When that cream. average" is listed you 60 c. for the same at a little less than amount, milk at 14 e. at about 70 c. whole heavy cream" and skim milk at 7 c. for a tablespoon,you can ure figthin that ^Hhin out for yourself about how cream" ought to be. Don't cheat on it. As for the butter, one pat, as mentioned, means one thirty-second of a pound, or half of an ounce. You can get the right amount most easilyby buy** ** **

of many the

28

The

Calorie

Cook

Boole

little ing your table butter in those convenient it is now put up, quarter pound sticks in which and dividing each stick into eight portions. Then that portion into halves or quarters, as needed. ? Indeed it is not ! If A quarter pat not much you
very
**

reduce''

or

**

maintain''

on

these

diets

it is

that habit of likely that you will get over just slathering on the butter in luscious golden gobs. Hurt you to have so little? Not at all. As along with the fats that will long as you get some in cooking, you'll be all right. These be used invalids. not for growing children are or menus That of course,
must

be

understood.

well to make a statement, Right here, it seems too, about oleomargarine. The poor stuff has been so dreadfully maligned ! Every authority I have studied gives margarine very neariy as high a The United States Departfood value butter. as ment garine of Agriculture, for instance,rates oleomar3525 calories per pound, and butter worth as in the 3605. worth as Margarine is made from and is cleanliest of ways cleanly materials endorsed by women's magazines of the highest grade and by cooking schools. As it is always the same price the year around, and that price is sometimes less than one-third the price of butter, it is wise for the housewife, especially wife the housewho has a large family or limited funds, to nut margause it,for cooking at least. The new rines when properly colored are very hard indeed when to tell from the best dairy product, even the served the rabid on table, and prejudice

Foreword

for the

Fat

29

against them
fashioned. But don't

one

sometimes

encounters,

seems

old

garine oleomarget the idea that if you use you're doing something that will help you I know who and reduce. woman a thought that it simply isn't so! It is true though that even ing honest, earnest dietunless you take exercise isn't apt to help much air. Don't get too too, preferably in the open Walk strenuous. day, do some golfing or every Devote utes ten minriding or swimming if you can. night and morning to simple setting up" exercises. Don't be lazy mentally or physically. if you once have the strength of mind Above all, to start on a diet,stick to it ! Generally the actual deciding, the first half dozen **no, thank yous" the hardest all that effort are part. Don't waste The oftener backslide. and betray yourself you it will be to start again, because each the harder in your fail you'll lose confidence time you own pleasant to know strength. And it is never self youra weakling. Don't od methexpect rapid results. No harmless of reducing ever showed marvelous results right Don't flyhopefully to the scales at the end away. of one for a genday, or order your dressmaker eral making-over spree at the end of the first week. All things worth Also achieving take time. patience. And everlasting perseverance. So here follow a series of reducing menus one full week for spring, summer, each autumn and
"

**

"

winter

use.

Spring Reducing
SUNDAY
Breakfast

Menus

%
1

cup

orange
50
c

juice,
tea

50

c;

graham
100
c. c.

cracker,
cup

clear

coffee

or

000

100 Dinner
1

c.

enp
30
c

clear

tomato

soup,

100

c;

2 sal

tines,
130
e.
c.

1 1 4

slice

beef

loaf thickened
gravy

100 30

tablespoon
stalks
50
c

c.

asparagus,

little

butter

dressing,
50
c. c

y^
1

cup

mashed House

potato roll,
1 scant

(scant)
100 c;

100

Parker
50c

pat

ter, but150
c

^
1

head

lettuce,
1 cup tea

tablespoon
cream

French
100
c. c.

dressing,
cup
or

Spanish

coffee, 1 teaspoon
Supper

sugar

20

780

c.

y^
3

cup

macaroni

and

cheese,
20 3 50

lOO
c

c;

cup 120
c.

tea, 1
halves 100
c.j

teaspoon
canned 1

sugar, pears,

tablespoons
c

juice,
150
e.

plain cooky,
At

270

c.

Bedtime,
100
c,
or

If
1

Desired doz.

glass

whole

milk,
c

large
lOO
c.

raisins, 100
For the

day
30

1250

c.

Spring

Reducing

Menus

31

MONDAY

Breakfast

%,
1

lb.
cup 1

cherries,
coffee

76

e.

; 2 1

pretzels, 44 tsp.
14 sugar,
c

120
c; 34

c.

with

20

tbsp.

whole

milk,

c.

154

c.

Limcli

heaping
cooked small

tbsps.
egg, 70
c

spinach,
bread,
67 sugar
c

60

c;

hard
130
c.

slice

graham
sauce, 1

80c. ; 2

heaping
147 20
c.
c.

tbsps.
1 cup tea

apple
with

tsp.

297

c.

Diimer

1 3
1

serving broiled heap, tbsps. green


slice
cream

shad
peas,

or

trout, 150
lOO
c

c; 250
o.
c. c. c.

bread,
pie,

100 334
c

c;

y2 pat

butter,

50

c.
.

150
334

%
1

eup

coffee, 1 tsp.

sugar

20

754

c.

For

the

day

1205

c.

32

The

Calorie

Cook

Book

TUESDAY

Breakfast

tbsps. stewed bread, 50 c


cup

rhubarb,
sugar,

60

c;

1/2
1

slice
110
c.

coffee, 1 tsp.
14
c

20

c;

tbsp.
34
c.

milk,

144

c.

Luncli

slice
of

cold

meat

loaf, with
1

two

leaves
100
c.

lettuce
tomato

tbsp.
with

catsup, 30
125 1

c;
c

slice bread 155


c.

1/4 pat butter,


tea

cup

with sweet

tsp. sugar,
50

1
c

slice lemon,
80
c.

30

c.

; 2

crackers,

335

c.

Dinner

heap, tbsps.
hot 1

home

baked

beans,
25
c

200

c.

; 2
225
c.

heap, tbsps. mashed


1

turnip,

biscuit, 100 jelly, 35


with
or c

c;

1/2 pat butter,


olive 1 and

50

c; 185
c.

tsp.

helping cabbage,
salad French

green and

pimento
naise mayon-

lettuce

tbsp.

dressing
150 c; 1

135

c.

tbsps.

floating island,
c

lady
200
c.

finger, 50

745

c.

For

the

day

1224

c.

34

The

Calorie

Cook

Book

THURSDAY

Breakfast

slice toast, 100 1 cup


1 coffee,

c;

pat butter, 25
20
c

c;

tsp. sugar,

145

c.

145

c.

Lunch

egg 100

omelet
c

(made
100
c c.

with

skim

milk),
100
c.
c.

graham
1

gem,

pat

butter,25
40 c; 1

; 160
c.

tsp. jelly,35
20
c

heap, tbsps. strawberries,


sugar, cup

tsp.
60 20
c. c.

tea, 1 tsp. sugar

340

e.

Biimer

heap, tbsps. corned beef hash, 81 tbsp. tomato catsup, 30 c large slices glace carrot, 50 c. ; 2
olives, 40
c

c;

1 Ill
c.

green 90
c.

1 6

slice white
stalks

bread, ^
with
or c.

125 pat butter,

c.

125

c.

asparagus

lettuce

and

tbsp.
125
c.

mayonnaise
2

French
;

dressing
with
cream

saltines,30
70
c.

spread

cheese,
100
c.

(spread lightly) helping cottage pudding


sauce

with

tbsps.
150
c.

strawberry
1 cup
cream

coffee with

tsp. sugar,

tbsp. thin
50
c.

751

c.

For

the

day

1236

c.

Spring

Reducing

Menus

35

FRIDAY

Breakfast

Y2
1

orange, cup

50

c;

toasted sugar,

saltines,
1

30

c.
.

80 70

c.

of

coffee,2 tsps.

tbsp.

cream

c.

150

c.

Lanch

hot

bacon c; 2

sandwich

(2

slices
50
c

toast),
250 100
c. c.

200

strips crisp bacon, milk,


100
c

Yi glass whole

350

Dinner

serving
shad small slice
1

whitefish
about

or

fresh

mackerel

or

broiled,
new

150
in
cream

c. c.

4 1

potatoes

gravy

150 125 c; 160

bran

bread,
c

pat

butter,
with

tsp. jelly, 35

c.

large

helping
inch

water

cress

French 50
c.

dressing
1 cub. toasted
1 cup

Roquefort
with 30 2
c

cheese,
75
c

75

c;

2 150
c.

Boston

crackers,

coffee
cream,

tsps. sugar,

40

c;

1 70
c.

tbsp.

730

c.

For

the

day

1230

c.

36

The

Calorie

Cook

Book

SATURDAY

Breakfast

IH

cups 45
c

strawberries,
clear
tea

100

c.

saltines,
145
e.
c.

cup

or

coffee

000

145

c.

Lunch

hot

Qgg in

sandwich
1

(1 slice

bread, lemon,

egg

fried
1 cup 1

tsp. fat)
1 120

200 slice
c

c.

tea, 1 tsp. sugar,


sponge

30

c.

; 150
c.

slice

cake,

350

c.

Dinner

Hamburg
macaroni,

steak

(small),
tomato

100

c; 60 gem,
c

I/2 cup
160
c.

plain
40
c

sauce,

ripe olives, butter,


150

c;

graham

14 pat
190
c.

helping spread
chatel

Coronet
1

cub.

salad, 245 c; inch Limburger


100
c

saltines
or

Neu345
c. c.

cheese,
cofiee

cup

of

wtih

tsps. sugar

40

735

c.

For

the

day

1330

c.

Summer

Reducing
SUNDAY

Menus

Breakfast

large
65
c.

peach,
;

50

c;

1 25

piece
c

zweiback,
140 000
c. c.

1/4 pat

butter,

cup

clear

coffee

140

c.

Dinner

%
2

broiled
creamed

young

chicken,
145
; 3
c

150

c;

tbsps.
395
c.

potatoes,
40
c c.

ripe olives, squash,


45

heap, tbsps. biscuit,


cucumber 200
c.

summer

85

c.

small

baking butter,
vanilla
c

powder
25 1 ice
c

75

c;

^^
100
c. c.

pat

y^ head
y2
cup

lettuce,

tbsp.

sauce.
. . .

100

cream,

lady
250 000
c.
c.

finger, 50
1
cup

clear

coffee

830

c.

Tea

medium

tomato

sliced

on

lettuce, 2'5
c

c; 75
c.
e.

1/^ tbsp. mayonnaise,


3

50
;

soda
1 cup

crackers, 75
tea, 1

c.

I/2 pat butter, 50


20
c

tsp. sugar,

145

c.

220

c.

For

the

day
37

1190

38

The

Calorie

Cook

Book

MONDAY

Breakfast

glass
15
c.

skimmed
;

milk,

85 50

c;
c

sal

tine,
150
c.

cantaloupe,

150

c.

Lunch

hot beef

biscuit

with

%
with 7

cup

creamed

dried
200
c.

glass iced
1

coffee

2
c

tsps. sugar,
1

40

c.

; 47
e.

tbsp.

skim

milk,

heap,
sugar,

tbsps. raspberries,
20
c.
.
.

40

c;

tsp.
60
e.

307

c.

Dinner

thin

slice

cold

boiled

ham,
French

100

c;

tbsps.
150
3
c

potato

salad,

dressing,
250
c.

tbsps. hot
2

buttered
rye

lima

beans, V2 pat
100

200

c;

slices
c

bread,

butter,
450
c.

250 1
cup

junket

(scant skim

milk),

c.

100
. . .

c.

800

c.

For

the

day

1257

e.

Summer

Reducing
TUESDAY

Menus

39

Breakfast

y^ small
wheat

mnskmelon,
biscuit

50

c;
c

I/2 shredded
100 coffee with
1 45
c. c.

toasted, 50
25
c

pat

butter,
sugar,

c;

cup

tsp.

20

145

c.

Lunch

^2 liead lettuce, V2 medium tomato, 8 slices cucumber, 2 radishes,1 tbsp. mayonnaise


or

boiled

dressing
100
c.

135 200 20

c. c. c.

crackers, 100 c; 5 plums, 1 glass cold tea, 1 tsp. sugar, 20 c graham

355

c.

Dinner

1 slice salmon
sauce, 60
0

loaf,150 c;

cream tbtsps.

210

c.

size, 100 c. ; 2 potato, medium 230 heap, tbsps. string beans, 130 c 1 slice white bread, 100 c; ^4 pat butter,
25
1
c
raw

1 baked

c.

125

c.

serving
and
100
c

carrot, celery, green

pepper

lettuce

salad,

French

dressing,
100
c.

small

sliced

peaches, 65

c;

tsp. sugar,
85
c.

20c

750

c.

For

the day

1250

c.

40

The

Calorie

Cook

Book

WEDNESDAY

Breakfast

heap, tbsps. raspberries,50 cracker, 25 e


cup

c;

soda 75
c.

c.

coffee

with
cream,

tsps.
30 20 c, c,

tbsp. thin
with
cream, 1 55

40 sugar, 1 cup or

; 1

coffee

tsp. sugar,
c

and

tbsp. rich
70
c.

145

c.

Lunch

slice cold

salmon
on

loaf,

150
c

c;

tsp.
185
c.

mayonnaise
1 slice

whole
25
c

lettuce,35 wheat bread,

100

c.

pat
125
c.

butter,
2

heap, tbsps. huckleberries,40


whole

c;

tbsps.
68
c.

milk, 28

378

".

Dinner

small
gravy,

veal cutlet
30
c

breaded, 150
c; 1

c.

;1

tbsp.
180
c.

ear

of
c;

100 1

com, 1 pat

50

slice white
c

bread,
250
c.

butter, 100

serving lettuce and chard salad, French dressing, 50 c individual peach short cake, 150 c. ; Vs milk, 50 c cup whole 20 c 1 tsp. sugar, cup coffee,

50

c.

200 20

c.
c.

700

c.

For

the

day

1223

c.

42

The

Calorie

Cook

Book

FRIDAY

BreaJcfast

glass

rich

whole

milk,

160

160

c.

160

c.

Ltmch

egg

sandwich,
40
c

300

c.

; 3

berries, heap, thsps. black340


c.

340

e.

Dinner

cnp

clam
100

chowder,
c

100

c;

soda 200
c.

crackers,
1

portion
150

spinach
c

gelatin

salad,
50

naise, mayon-

150
wheat

c.

y2

slice

whole
25
c

bread, apple

c.

Y^

pat
75
c.

butter,
1 small small

slice

fresh

pie,

250 75
c

c;

piece American

cheese,

325

c.

750

c.

For

the

day

1250

c.

Summer

Reducing

Menus

43

SATURDAY

Breakfast

tbsps. apple
50
c

sauce,

70

c;

^^ slice toast,
120
c.

cup

coffee, 1 tsp.
7
c

sugar,

20

c;

tbsp.
27
c.

milk,

147

0.

Lunch

cup hard

cole

slaw,
egg,

cream

dressing,
c

50

c;

1
120
c.

boiled

70
or

slice white

bread,
c

roll,100
; 1

c.

pat
125
c.
c.

butter,
2

25

slices

pineapple,

80

c.

tsp. sugar,

20

c.

100

345

c.

Dinner

slice cold

meat
c

loaf,150
potato,
35
c. c c

c.

; 1

tbsp.
2

tomato

catsup, 30
4

180
140 c;

c.

tbsps. tbsps. graham


1 small cup

creamed beet gem,

heap.
175 35
c. c.

greens, 100 35

I/4pat butter,
and

; 160
c. c.
c.

tsp. honey,
coffee

1 1

serving apple

celery salad
cream.

100
....

jelly,2

tsps. whipped

130
.

745

c.

For

the day

1237

c.

Autumn

Reducing
SUNDAY

Menus

Breakfast

average

pear,

90
1

c.

; 2 soda

crackers, 50
20
c

c.

cup

coffee,

tsp. sugar,

160

c.

160

c.

Dinner

V2

Clip

cream

of
30
c

celery

soup,

100

c;

saltines,
1

130
150 50
c. c

ci

slice baked

roast under

lamb, meat,

; 3

slices

parsnip
200
c.

medium
1

potato
gravy,

baked
30
c

under

meat,

110

c.

tbsp.

140
1

e.

tbsps.
slice 25
e

pickled
on

beet,

tbsp.
lemon

cabbage,
40
c.

chopped,
1

lettuce, juice ^

graham

bread,

100

c.

^/^ pat
1

butter,
125
c.

tbsps
1

snow

pudding,
cream,

70
c

c;

cup

coffee,
100
c.

tbsp.

thin

30

736

c.

Tea

1 1

cup rye 250

tea,
bread
c;

tsp. sugar,
and Swiss

slice cheese

lemon,

20

c.

20

c.

sandwich,
c

with

1/4 pat

butter,

25

275
c

c.
c.

\y"2.slices

pineapple

with

juice,

60

60

355

c.

For

the

day

1250

c.

Autumn

Reducing

Menus

45

MONDAY

Breakfast

large baked milk,


28
c

apple, 125

c.

; 2

tbsps. whole
153
c.

153

c.

Lunch

medium
on

sardines
slice

fried

in

own

oil, 100
100
c

c;
200 150
c. c.

unbuttered
mUk

toast,

glass

whole

(scant)

350

c.

Dinner

section

lamb

pie, containing
butter,
and 125

lamb, celery,
300
c
c.

carrots,
1 1

crust, gravy

hot

roll, y^ pat

125 French 75

o.

large serving dressing


tbsps. tsps.
rice sugar,

endive

lettuce,
; 1

c.

custard,
40
c

180

c.

cup

coffee, 2
220
c.

720

c.

For

the

day

1223

e.

46

The

Calorie

CooJc

Book

TUESDAY

Breakfast

scant

cup 100

cocoa,
c.

made soda

skim

milk, %
50
c

water,

; 2

crackers,

150

c.

Luncli

apple fried, bacon,


100
c

100

c.

; four

thin, crisp strips


200
c.

slice

whole
25
c

wheat

bread,
1

100

c;

^
20

pat
125
c. c.

butter,
1 cup

tea, 1 tsp. sugar,

slice

lemon,

c.

20

345

c.

Dinner

heap, tbsps. baked


3

beans, canned, celery,


c; 65
c

150

c;

heap, tbsps. creamed


com

215

c.

square 25
c.

bread,

100
c

pat

butter,
160
c.

; 1

tsp. jelly, 35

14 head

lettuce, green
added

pepper,

pimento,

onnaise may-

100

c.

slice clear

chocolate

layer cake,
00
c

260

c;

cup

coffee,

260

c.

735

c.

For

the

day

1230

c.

Autumn

Reducing

Menus

47

WEDNESDAY

Breakfast

dates
50

or c.

15

raisins,

100

c.

;
c

soda

ers, crack150
c.

; clear

coffee,

00

Lunch

eup

cream

of
inch
or

cabbage
cubes
pear, toasted 100

soup,

150

c; 50

12
c.

one-half 1

croutons,
c

200 100

c.

large apple

c.

300

c.

Dinner

1 2 1

medium
boiled

portion
onions,
milk

Hamburg
and
c.

steak
butter
sauce

185
100 25
c
. .

e. c.

French
1

roll, 100
celery
bread 1

^4 pat

butter, salad,
225
c c

c.

; 275 225 20
c.

portion

and

apple pudding,
20

150

2 1

heap,
cup

tbsps. coffee,

c. c.

tsp. sugar,

805

c.

For

the

day

1255

c.

48

The

Calorie

Cook

Book

THURSDAY

Breakfast

full

glass

whole

milk

157

c.

157

c.

Lunch

cheese

delight,
and banana

slice

bread

(lightly
brown

tered) but175 115


c. c.

cheese,
baked

baked in

large

skin

290

c.

Dinner

slice
corn,

roast 100
c

veal,
30 25

100

c;

tbsps. creamed
200
c.

tbsp.

gravy,

c. c

; i/^ slice

bread,
bread

50

c; 105
c.

1/4 pat butter,


1 green onion 1 pepper and

stuffed

with

crumbs,
150
c.

celery, baked
and

serving
French

lettuce

endive

with

V2

tbsp.
50
c. c.

dressing
pie,
2"0 c; 1 cup

Ve lemon

clear

coffee.
.
. .

290

795

c.

For

the

day

1342

c.

50

The

Calorie

Cook

Book

SATURDAY

Breakfast

small
50 c;

dates,
heated

50

c;

Vs glass whole poured


50
over c

milk,
whole 150
c

and

wheat

biscuit,toasted,

150

c.

Lunch

serving
bread,

cold
c

halibut

salad, 150

c.

; 1 slice
250
c. c.
c.

100

14 pat butter,
1 very

26

c.

; 1

tsp. jelly,35c
50
c

60 50

small

bunch

of grapes,

360

c.

Dixmer

veal

croquette, 200
50
c

c;

tbsp. creamed
250
c.

potatoes,
2

tbsps.
crumbs

tomatoes

baked

with

buttered
50
c.

tbsps. plain cole


1/2 pat butter, 150
c;
c

slaw,
c

25

c;

hot

roll,
175
c.

olives, 40
cream,

heap, tbsps.
c; 1 cup

vanilla

ice 240
c.

200

lady
sugar,

finger, 50
20
c

coffee,

tsp.
70
c.

765

For

the

day

1^95

c.

Winter

Reducing
SUNDAY

Menus

Breakfast

grape sugar,

fruit, 100
1

c.;

cup 50

coffee,
c

tsp.
150
c.

tbsp.

thin

cream,

150

e.

Dinner

1
2

slice

lean

pot roast

of

beef
with

125

c.

tbsps. spaghetti boiled


1 onion boiled 30
c

meat,
50
c.

100

c.

with

meat,

; 1

tbsp.
180
c.
c.

gravy, 1 1

Parker

House

roll, ^
bean

pat butter,
and

125

c.
.

125

serving
100
c.

string
green

celery
200

salad,
140 c; 1 230
c. c.

; 2

tbsps. tsp.

Prune sauce,

olives, 40 c Betty pudding,


30
c

hard

800

e.

Tea

dried
c.

beef
small 1

and

mayonnaise pickles, cake,


1 slice

sandwich,
25
c

150 175
c.

; 2

sweet

cup 1

tea,

tsp. sugar,
sponge

lemon,
c

20

c.

small

slice

100

120

e.

295

e.

For

the

day
51

1245

c.

52

The

Calorie

Cook

Book

MONDAY

Breakfast

slice

toast, 100
35
c.

c;

tsp. orange
25
c

lade, marma-

lA pat

butter,

160

c.

Lunch

large glass
45
c

whole

milk, 160

e.

; 3

saltines,
205
c. c.

heap,

tbsps. apricot

sauce,

160

160

365

c.

Dinner

slice
40
c

cold'

pot

roast,
baked

125

c;

olives,
165
c.

serving
gravy

spaghetti,
bread,

with

onions

and 175
c.
c.

1 1

slice

white

i/4 pat

butter,
c.

125 2

c.
. .

125

serving
whole

apple milk,
28

slump,
c

220

tbsps.
248
c.

713

c.

For

the

day

1238

c.

Winter

Reducing

Menus

53

TUESDAY

Breakfast

cup sugar,

coffee
100

with
c.

rich

cream c

and

tsps.
150
c.

; 2

pretzels, 50

150

e.

Limcli

cup

ojTSter stew, 200


50
c

c.

; 12

oyster

ers, crack250
c.

plate
10

sliced
c

raw

cabbage,
with

salt

and

per, pep10
c. c.

stewed

prunes

juice, sweetened....

90

350

c.

Dinner

slice
25
c.

carrot ; 1

loaf,
cream

100

c;
gravy,

strip bacon,
30
c

tbsp.
pat

155

c,

heap,
small

tbsps. portion
15
c

peas,

100 125

c;
c

slice

rye

bread, ^
1

butter,

225
125 c; 1 140

c.

shrimp

salad,

saltine,
1
cup 200

c.

lemon
c.

jelly with
coffee

whipped

cream, 200
c.

; clear

720

c.

For

the

day

1220

c.

54

The

Calorie

Cooh

Book

WEDNESDAY

Breakfast

cinnamon clear coffee

bun

with

raisins

and

cup 150
e.

150

c.

Ltmcli

slice
pepper

carrot

loaf
25
c

fried,

135

c;

tbsp.
160
e.

hash,

bran 60
c

mufifin, ^

pat butter,

125

c;

fig,
185
e.

346

c.

Dinner

serving
1 10
; 1

lamb
100

stew,
c.

pieces lamb,
25
c;

125

c;

potato,
c.

; 1

onion,
c

turnip,
280
c.

parsnip,
and

20

serving cottage
carrot

cheese

salad

(cheese,

raw

parsley,

mayonnaise)
125
c.
.

100
125

c. e.

1 1

slice small
or

graham

bread, Y^ pat butter, pie,


250
c.

slice raisin
c

; 1 cup

coffee
250
c.
"

tea, 00

755

c.

For

the

day

1250

c.

Winter

Reducing

Menus

55

THURSDAY

Breakfast

glass skim
bread
or

or

buttermilk,
or

80

c.

;
c;

l^ slice
^4 P^t
155
c.

^4 roll
0

muffin, 50

butter^

26

155

c.

Lunch

portion
small

orange cooked
over

joy (1
prunes, lettuce

orange,
60 c;

100

c;

cocoanut

scattered 60
1

and

fruit

dressing,
220
c.

c.)
bran

slice
25
c

bread,

100

c;

pat

butter,
125
c.

345

c.

Dinner

bowl
2 soda

soup

(lamb

and
50
c

vegetable),
and

300

c;
350
c.

crackers,
raw

helping
French

carrot

peanut

salad,
125
c. c.

mayonnaise
1 1

roll, 100

c;

^
150

pat butter, 25
c; 1 cup

e.

125
.

topsy-turvy coffee, 00
c

tart,

clear
150
c.

750

c.

For

the

day

1250

c.

56

The

Calorie

Cook

Booh

FRIDAY

Breakfast

114

tsps. orange

marmalade, toasted,
100
c

50

c;

slice
150
c.

graham

bread

150

c.

Lunch

cup

cocoa

(1/2
1

cup

whole

milk,

heap.
185
c.

tsp. cocoa,
1

tsp. sugar)

large serving
2

cabbage
68

and

celery salad,
100
c. c.

tsps. mayonnaise

graham

crackers,

68

353

c.

Dinner

heap,
dessert

tbsps.
sp.
sauce

fried

scallops,
100

160
c

c;

1 260
c.

Tartare,
creamed 100

heap,
25

tbsps.

celery,
c.

70

c.

piece French
c

bread,

pat butter,
195
c.

tbsps. apricot

sauce,

250

c.

; 1

small

sugar 275
c. c.

cooky,
1 cup

25

coffee, 1 tsp.

sugar,

20

20

750

c.

For

the

day

1253

c.

Hints
The with
a

for the
may

Thin
I have been
one

thin
them.

folks

feel

that

stingy
menu

They
instead
no

have of lack
seven.

been

given only

season

It is from

of interest
case

or

sympathy.
is
a

It

is

simply
a

that

in

their

there

distinction

-svith

difference.

There
may
mean

is always

the

fact that
or more

excessive
No
or

thinness
one

ill health
a

-overwork.

can

recommend
unless all that

diet

of

food,
the
to person

richer who

food,
eat

quite certain
extra

that is able bones

is to with

stuff
collar
your

get

away you

it.
a

So
hat

if your

make
are

resemble
too

rack, and
in

vertebrae out your to

altogether
at the

terested in-

popping
first fit
"

look

world
says

for
you

themselves,
are

see

doctor. and
eat
or

If he
up !

physically
to

fall to dill

Only
eat

don't

try

pad
more

out

with

pickles

sauerkraut.
you
a

Eat

Eat

everything. Be starches, fats and


of
it
necessary to

sure

riety. va-

Don't

think

pastries by the you'll lose your


to

dozen. health.

You And

simpler sweets. dispose of French gain flesh but may is more good health
the
no

be

without You

prized it,and
will

than

beauty.
no

There's

comfort either. ply sim-

really
in

lasting beauty,
menus

notice
a

your

that

I have

arranged

variety of fattening foods, well


green

terspers inthat

with

salads 58

and

fruits, and

Hints

for

the

Thi/n

59

digestion have been chosen most often. own planning, do likewise. The meals suggested here are not so very big. No second allowed helpings are for, and almost second a everybody wants helping of some thing. if the If you eat them, do of course. But can too big, don't force meals, on the other hand, seem yourself to the point of disgust. things
of ^asy In your

Don't

eat between

meals for
best

"

that is bad meals

for everybody.
at

But hours. Milk

arrange

extra

regular

thing to take at such meals, as you aren't apt to get enough anyhow, it's the best thing for you. But and you may take without extra or simple ice cream, cocoa, rich sauces, bowl of rice brown rice prefor a erably oat or meal, or whole wheat, steamed and brown soft,with whole milk or cream sugar. Have maybe five meals a day. Breakfast, early lunch, afternoon tea, dinner, and a bedtime per. supFood eaten just before you sleep produces
" "

is the

more

fat than should If

food
reverse

eaten

at any

other

time.

You

the

advice
food than
can

folk.
more

to

possible have your buttery, more creamy, other and if you people
"

given the fat portions made


those

served
more

eat

them,
air you

generous

too. you

Remember

need

all the

fresh

can

get, exercise, though that in m'oderation, and all above You very, very peace! Don't worry!
"

seldom

see

fat worrier seasonal

! groups

Here
menus.

follow

of

upbuilding

60

The

Calorie

Cook

Book

SPRING

UPBUILDING
Breakfast

MENUS

%
2

heap, tbsps. stewed rhubarb, 140 c farina, 100 c; with 1 tsp. sugar, cup 90 c 3 tbsps. thin cream, 20 c, and wheat slices whole toast, 200 c; 1 pat
butter, 100
c

140

c.

210

c.

300 70
c.

c.

poached
50
c

egg,

; 2

strips crisp bacon,


120
c.

cup

coffee with

tsps. sugar
Lunch

70

c.

840

c.

heap, tbsps. spaghetti with


200
c

cheese

ing, dress200
c.

rolls,200 c; 1 pat butter, 100 c; 1 tbsp. jeUy, 100 c salad, 5 stalks with serving asparagus 1 tbsp. mayonnaise lettuce and
white

400

c.

135
160

c. c.

1 1

glass large
70 c;

whole dish 1

milk sugar,

strawberries, 1 tsp. slice frosted cake, 150 c


Dinner

220

c.

1115

c.

spinach soup, 125 c. ; 7 fried croutons (V2 in. square), 50 c serving pork tenderloin, stuffed,250 c; 4 small new potatoes in cream, 150 c. slices bran bread, 200 c; 1 pat butter,
cup
cream

of

175

c.

400

c.

100 2

300
sauce,

c.

tbsps. apple
40
c

136

c;

ripe olives,
175
c.

and lettuce,1 cress large serving water dressing tbsp. French heaping tbsps. tapioca pudding, 175 c;
1 slice

110

c.

gingerbread, 220

3^

c.

1555

c.

For

the day

3510

c.

Hints

for

the

Thin

61

SUMMER

UPBUILDING

MENUS

Breakfast

sliced
3

peaches, 88
cream,

c.

tbsps. thin
200
c

; 1 90

tsp. sugar,
e c.

20

c.

1^8
; 3

c.

slices French
syrup,

toast, 250

tbsps.maple
450
c. c.

slice boiled

ham,
c

120 frizzled,

^
1

pat
170
c.

butter, 50
1 cup

coffee, 2 tsps. sugar,


cream, "60
c

40

c;

tbsp.
100
c.

average

918 Lunch

c.

large glass iced cocoa, c egg sandwich, 300

280

c;

fried
580
100 100
c. e. c.

dressing large serving lettuce with French 5 ripe olives 1/2 cantaloupe, 50 c, filled with ice cream,
1 250
c

300

c.

1080

c.

Dinner

helping

fricasseed

chicken,
c.

250

".;, 2
450
c.

dumplings, 200 c large boiled potato, 120


corn, 120
c

; 1

ear

of green 240
30O
e. c.

1 1

bread, 100 c; 2 pats butter,200 c. serving of lettuce,string beans and beets with miayonnaise helping raspberry roly poly with cream
slice
and sugar

125

c.

250

c.

1365

c.

For

the

day

3363

c.

62

The

Calorie

Cooh

Book

AUTUMN

UPBUILDING

MENUS

Breakfast

bunches

of

grapes,
c

225

c;

round

of
625
e.

waffles,400 %
2 cup

oatmeal,
1

100

c; 20 130

^2
c

cup

whole

milk,
200
c.

80 c;
sausages 100 2
e

tsp. sugar,

(small),
200
c

c;

pat butter,
230
c.

tbsps. honey,
and
cream,

c;

1 cup

coffee,sugar
300
c.

100

1355

c.

Ltmcli

cup gems,

rice, American,
2

450
c

c.

; 2

graham
850
c.

pats butter, 400

serving fruit salad, with banana, nuts, dates and mayonnaise, 400 c glass whole milk, 160 c

400 160

c. c.

1410

c.

Dinner

cup

cream
c

of

corn

soup,

200

c;

60 saltines, 1 cup tuna

260
a c

c.

fish

la

Newburg,
4

400

c;

1 500
c.

slice
1

bread, 100 pat butter, 100 chips, 300


salad of

c;
c

toga heap, tbsps. Sara400


c.

serving
pepper,

wafers
100
c

beets, celery and green heaped on lettuce,mayonnaise thickly spread with cream cheese,
.

125

c.

100

c. c.

Yg squash

pie, 250

250

1635

c.

For

the

day

4400

c.

Hints

for

the

Thin

63

WINTER

UPBUILDING

MENUS

Breakfast
375 figs with cream, e.; 2 small 610 235 c codfish balls,cream sauce, brown 1 cup rice, 100 c; I/2 cup whole 200 milk, 80 c; 1 tsp. sugar, 20 c 2 large corn muffins, 050 c; 1 pat butter, 385 100 c; 1 tsp. jelly,35 c 4

stewed

o.

e. c.

cup

coffee with

cream

and

sugar

100

1295 Lunch
1 cup home baked

c.

beans, 300

c;

1^
c;

in.
400 3 500
c.
c. c.

cube
2 hot

American

rolls, 200

cheese, 100 c c; 1 pat butter, 100


sauce,

c.

tbsps. apple 1/2 head lettuce 1 glass whole

200

with
milk

1 tbsp. French

dressing

110 160

1170

c.

Dinner
1

bowl

cream

of

celery

soup,

200

c;

4
260
c.

1 1

60 c saltines, serving roast turkey,350 c. ; 1 heap. tbsp. dressing, 100 c 100 c. ; 2^/2 tbsps. tbsps. mashed potatoes, escalloped onions, 100 c hot roll, 100 c; 1 pat butter, 100 c serving olives and celery,100 c; 2 tbsps.

450

c.

200 200

c. c.

cranberry
1
grapes, 1

sauce,

50

150

c.

serving salad
fruit

of oranges,

grapefruit and
125 1 cup
c.

juice dressing

2-in. slice mince with 2

pie,200
40
c

c;

coffee
240
c.

tsps. sugar,

1625

c.

For

the

day

4090

c.

Supposing
Lives
to

You
with
* *

Are
soul
so

Normal
dead,
own, to
a

there has It
r'

man

who
my

never

himself

said,
me

This I

is my

native

shape.
forever

suits

and but hears there

hope

keep
man

it

just

so

Maybe,
one

if such

conversations
the

point pretty
is
no

exists, the strongly to


woman

supposition
Every
one

that them

such
to

of
to

seems

be her

trying
mortal

to

do
velope. en-

something
But

alter

the

design

of

if few

are

conceited
at

enough
are

to

think

selves themwho do
toogone

perfect,
not

least

there

plenty they
have

wish

to
or

go

any

further

towards
than

either

thinness

too-thickness,

already.
For

such, these
You
are

maintenance

menus

have stick be
to

been

compiled.
to

supposed,
* ^

if you It may

them,

remain
a on

strictly
them.
are

as

is. '

'

possible, if
a

you're
little

really heavy supposed


calories
average

eater, that
to
a

you'll reduce
to

They
four about
to

count

up

about

twentyto be

hundred the

day.
of

That food

is said units

amount

needed fully healthceptions. excupation, oc-

keep
and

the

normal

human There
a are

engine
of
course
so

going
does

evenly.

many sex,

Age
of and

makes

difference,
very

course,

and

likely **race, color


servitude.''
!

previous
seems

condition
a

of

thing Every-

to make

difference 64

66

The

Calorie

Cook

Book

simpler
order is almost

things,
any

can

quickly get
It is
"

an

idea
"

of

what indeed

to

from

menu.

surprising
quickly

it

distressing
favorite

^how

the

calorie
are

value

of your

foods, especially if they


like

terribly
or

fattening
mind!

foods

potatoes
"

au

gratin firmly
when

chocolate in which
most the
one

cornstarch

pudding
And
can

can

get

fixed Avith
your starts

your

the pop

fiendish
out at

rapidity
you

those

values

subconscious
merest

of

subconscious of
a

selves

suggestion
in !

second

helping,
of

makes Second

believe

witchcraft.

helpings
more

They
to

are

the than

ban
any

beauty

They
A that

do

harm

fat

folk

other

tronomic gas-

item.

professional
she

beauty
It is
one

said

in

recent
never

interview

kept

her

lovely figure by
a

indulging
to

in
"

second and It
a

helpings.
very easy

good
follow.

hint

remember

hard
to

to

is not

keep
But
well have

yourself
a

well

or

shapely
than

by

proper eat

eating.
yourself
that

it is
once

whole
you

lot easier
are

it is to
over

sick, drop

to

pad
used

the
too

bones

become
or

thoroughly
to

to

much that of

social have
your

prominence,
once

off the
to

pounds support
Remember follow

lovingly hospitable
be

gathered
curves.

the

too and

that,

careful

! The

menus

that

will

help

you.

Normal

Menus
SUNDAY
Breakfast

for

Spring

y2,

orange, 200

50
c

c.

; 4

com

cakes

2 in. in

eter, diam250
e.

Vi pat
100 1

butter,
c

50

c;

tbsp. maple
1 70

syrup, 150
c.

large tsps.

slice sugar,

bacon,
1

35

c;

cup
e

coffee,

2 105
c.

tbsp.

cream,

505

c.

Dinner
1 2 cup thin 2 2 2 consomme, 25 lean
c;

saltines, 30

c.

55
. . .

c.

slices

roast

beef
60
c

(rib), 200
meat,
1 250

c.

; 260
c. c.

tbsps. made

gra^-y,

average

potatoes

baked
40 1

under c;

c.

250

heap, tbsps. spinach,


wheat

slice

whole
c.

bread,

100

c;

pat butter, 100


with French

240

c.

serving dressing
saltines into
them

harlequin
with

salad

125 American cheese toasted 60


265 70
c

c.

c.

V^

cream

pie,
cream,

c;

cup

coffee,

sugar

and

335

c.

1325

c.

Supper
1

serving
French

watercress

and

lettuce

salad

with 75
e.

dressing
marmalade

orange

sandwiches,
20
c

260

c;

3 280
c.

salted
1

almonds,
sponge
cream

slice
tea

cake and

(small),
sugar,

100 70
c

c;

cup 170
c.

with

525

c.

For

the

day 67

2355

c.

68

The

Calorie

Cook

Booh

MONDAY

Breakfast

stewed with l^ lb. cherries, % cup oatmeal, IQO c; ^


45 1
c.

tsp. sugar.
whole

100

c.

cup
e

milk,
185
c.

; 2

tsps. sugar,
wheat
c

40

slice

whole

toast, 50
sugar,
1

c;

pat
75
c. c.

butter, 25
1 cup

2 tsps. coffee,

tbsp. cream.

70

430

c.

Lunch

2 1

scrambled

eggs

on

two

slices toast
young

40O

c.

plate
greens cup 30

water

cress

and

dandelion 40
c.

with with

lemon
1

juice
1 slice

tea
c

tsp. sugar,

lemon,
30
c.

pieces chocolate
inch

fudge measuring

1 cubic

each

200

c.

670
Dinner

c.

1 3

roll
new

deviled

beef

roll with

gravy

350

C.

(small) plain boiled, with 125 chopped parsley tbsps. red kidney beans, 85 c; i/^ piece 285 French bread, 1 pat butter,200 c
potatoes
dessert
sp.

c.

c.

serving spinach jelly with mayonnaise hot gingerbread, 225 square


hot chocolate
sauce, 125
c

100
c; 2

c.

tbsps.
350
c.

1210

c.

For

the

day

2310

c.

Normal

Menus

for Spring

69

TUESDAY

Breakfast

Va medium
2 slices

fruit, 100 c; helping broiled salt mackerel,


whole 100

si^ed grape
wheat
c; with 30 1

1 medium 100 1
c.

200

c.

toast, 200

c;
c

pat
335
c.

butter,
1 cup

tsp.
2
c

jelly,35

coffee

tsps. sugar,

40

c;

tbsp. cream,

70

c.

605
Lunch

c.

cup

beef

soup
c

with

vegetables,125 c.j
bread,
100 c;

6 215
c.

90 saltines, 1

slice whole

wheat
c.

pat
225
c.

butter,25
lOO 2
c

1%
c.

cu.

in. American

cheese,
1

40 ripe olives, sugar, 1 slice

; 1

cup 30
c

tea

with

tsp.
70
c. c.

lemon,

small

slice

gingerbread

200

710

c.

Dinner

1 2

lamb

chop

en

casserole

with

tomato

gravy
. . . .

180

c.
c.

100 heap, tbsps. plain boiled rice, 100 c 100 3 heap, tbsps. green c. ; 2 rolls, peas, 200 c; 1 pat butter, lOO c 400 14 head lettuce, French dressing,75 c; 2 175 heap, tbsps. prune whip, 100 c 1 small piece plain cake, 200 c 200 1 cup 1 tsp. sugar coffee, 20

c.

c. c. c.

1075

c.

For

the

day

2390

c,

70

The

Calorie

Cook

Book

WEDNESDAY

Breakfast

heap, tbsps.rhubarb,
egg, 70
c

140

e.

; 1 soft boiled

210
wheat
c

c.

shredded

biscuits, 20O
sugar, 1

c;

pat
300
c.

butter, 100
1
cup
cream

coffee,2 tsps.

tbsp. thin
70
c.

580 Lunch

c.

heap, tbsps. clam crackers, 260 c


baked

chowder,
c.

51

e.

; 2 Pilot

311
; served with and 2 ground 1

c.

banana,
cream

100

tbsp.
220
c.

whipped
meats 1 cup 40
e

walnut

tea

with

tsps. sugar,

1 slice

lemon,
40
c.

570

c.

Dinner

slice
100
c

boiled

or

steamed

fresh

codfish,
100
c.

tbsps.

egg

sauce,
c

85

c;

tbsps. mashed
185
c. c.

potato, 100
1 2

large helping creamed asparagus biscuits, 200 c; 1 pat baking powder butter, 100 c; 1 tsp. jelly,35 c serving salad of water cress, lettuce and pimento, French dressing custard, 100 c; 1 heap, tbsps. baked small slice chocolate cake, 250 c

60

335

e.

75

c.

350

c.

1105

c.

For

the

day

2255

c.

Normal

Menus

for Spring

71

THURSDAY

Breakfast

1/2 orange, 50 mu.sh, 140

c. c

; 3 thin

slices fried cornmeal 190


c

lYz tbsps. maple

syrup,

100

c;

crisp slices
200
e.
c. c

''bacon, 100
1 1
cup

c c.

slice toast, 100


thin

V2

P^-tbutter, 50
40 c; 1

150

coffee,2 tsps.
cream,

sugar,

tbsp.
70
c.

30

610

c.

Lunch

fromage on one slice toast, 250 c. 1 cup cocoa (made only I/2 milk) ^4 head lettuce with vinegar and sugar, 50 c. ; 2 sal tines,30 e 4 heap, tbsps. strawberries, 1 tsp. sugar,
1 egg
au

250
.

e. c.

125

80

e.

60c 1
cup

60 tea

c.

with
30

2
c

tsps. sugar,

40

c;

tbsp.
70
c.

thin

cream,

585

e.

Dinner

slices tongue
onions and

la

Susette,160
30

c.

; 2

tbsps.
190 130
.

c carrots, 3 small new butter sauce. potatoes boiled, 1 French roll,100 c; Y^ pat butter,50 c;

c.
c.

00 c olives, serving cottage parsley,lettuce 3

210
cheese and

c.

salad

with

chives,
120
c
c. c. e.

mayonnaise
c.

1 1

large
cup

cup

junket, 200
2

; 1

35 tsp. jelly, 40
c

235 40

coffee with

tsps. sugar,

025

c.

For

the

day

2120

c.

72

The

Calorie

CooJc

Book

FRIDAY

Breakfast

large
with
thin

prunes

cup

stewed, with juice,130 c; farina, 100 c, and 2 tbsps.


90
c c.

cream, gems,

320
; 1

c.

graham
1 cup 70c

pat butter,100 c. 1 tbsp. cream, 1 tsp. sugar, coffee,


200

370

c.

690

c.

Lunch

slices cold

tongue, 160
c

c.

; 1

tbsp. tomato
170
c.

catsup,
2 100 10
c

10

slices white

bread,
c;

200

c;

pat butter,
300
c.

large raisins,80
85
c

glass buttermilk,
165
c.

635 Dinner

c.

serving
140
e

whitefish, planked
c.

or

broiled,
140
c.

130 potato surprise,

; 2

tbsps. escalloped
180
c.

tomatoes,

50

1/2 cup

2 chopped cabbage with olives and strip of pimento, served with and mayonnaise lettuce

shredded

100
300

c.
c.

2 2

200 c. ; 1 pat butter, 100 c. graham rolls, 1 tbsp. dates, 200 c; tbsps. baked
.

whipped

cream,

100

300

c.

1020

c.

For

the

day

2345

c.

Normal

Menus
SUNDAY
Breakfast

for Summer

heap, tbsps. raspberries,


with

46

c; 40 rich
c

covered 86
c.

juice 1/2 'small oatmeal,


boiled
100
c.

orange, ;
c

cup
c.

Vs

cup

milk, 60
180 100
c. c.

; 1

tsp. sugar,

20

1 1

slice
slice 1

ham,
c;
c

frizzled

toast, 100

pat

butter,
40 c;

25

c;

tsp. jelly,35

160 1

c.

cup thin

coffee, 2
cream,

tsps. sugar,
30
c

tbsp.
70
c.

596

Dinner
1 1
cup

cold

consomme,

25

c.

; 2

saltines, 30
150 c;

c.

55

c.

serving tbsps.
of com,

fricasseed
100 60
c c

chicken,
1

2 250
c.

dumplings,
2 gravy, 50

c;

medium

sized

ear

110

c.

y^ IV2
2

cup 100

mashed
c

potato,
150

100

c.

; 1

slice

bread,
200
c.

pats
and

butter,

c;

cucumber,
200

tomato 100 c;
c.

lettuce

salad, French
vanilla 100

dressing,
cream,

250

e^

heap, tbsps.
clear

ice
c

in
300 00
c. c.

1/2 muskmelon,
1
cup

coffee, 00

1165

c.

Tea 1

glass Russian whipped


cream,

chocolate, iced,topped with


150
c

150
300 150

c. c. c.

2 1

crazy
cream

quilt sandwiches

puff,

150

600

c.

For

the

day
74

2361

Normal

Menus

for Summer

75

MONDAY

Breakfast

tbsps. huckleberries, 75 milk, 80 c puffed wheat, 60 cup bread toasted, 200 c


pat butter, 100
su^ar, 40
c.

c;

Va cup
2

whole
155
c.

c;

slices

bran 260
c.

c;

cup

coffee,2 tsps.
cream, 60
c
.

;1

tbsp. average

200

c.

615

c.

Lnncli

tbsps. potato cheese puff,250 c; 1 glass 410 whole milk, 160 c slice graham bread, 100 c. ; V2 pat butter,
50
c

c.

150 c; 1

c.

large sliced peaches, 90


20
c

tsp. sugar,
110
c.

670

c.

Dinner

1 2

portion chicken
com

dumpling pie, with


c.

gravy

350

c.

oysters, 100
80
c

; 2

tbsps. Swiss

chard,
180
c.

creamed,
1 slice

bread, 100

c;

^
2 1

lettuce, 1 dressing, 110 c 30 c saltines, portion bread pudding, 225


70 c jelly, 1 tsp. sugar, cup coffee, 20
c

head

1/2pat butter, 50 c. Island tbsp. Thousand


.

150

c.

110 30 c; 2

c. c.

tsps.
295 20
c. c.

1135

c.

For

the

day

2420

c.

76

The

Calorie

Cook

Booh

TUESDAY

Breakfast

y^ cantaloupe, IQO
1 coddled
egg,

c.

70

bun, 160 c. ; 1 cinnamon 1 slice toast, 100 c; c;


1

260

c.

1/2 pat butter, 50 c coffee, 2 tsps. sugar, cup


cream
"

220

c.

tbsp.

average

100

c.

580

c.

Lnnch

dried
300
c.

beef
; 4

and

green

mayonnaise olives,80 c

sandwiches,
380 2
c.

glass lemonade, (2 tsps. lemon juice, water)


small sugar

sugar,

tsps.
90 100
c. c.

cookies,

100

570

c.

Dinner

slices roast baked


under

lamb,
the

235

c; 35 100

2
c

slices

carrot 270
c.

meat,

tbsps. mashed
gravy, 60
c

potato,
sauce,

c;

tbsps.
160
c.

tbsps. mint salad,


French

30

c;

ish helping Span180


c. c. c. c.

150

1 1 2 1

roll,100

c;

1/2 pat butter,


200

50
c.

c.

150
.

helping huckleberry roly poly, 120 c tbsps. average cream,


cup

200
. .
.

120 20

coffee, 1 tsp.

sugar,

20

c.

1100

c.

For

the

day

2250

c.

Normal

Menus

for Summer

11

WEDNESDAY

Breakfast

1 tsp. 30 c; heap, tbsps. blackberries, 20 c; 1 tbsp. thin cream, 30 c sugar, dried ^2 c^P creamed beef, 150 c; 2 slices toast, 200 c; 1 pat butter, 100 c 1 cup coffee,2 tsps. sugar, 40 c. ; 1 tbsp. 3 average cream, 60
c

80

c.

450

c.

100

c.

630

c.

Lunch

serving Waldorf
iced
cocoa,

salad, 250
c

c;

glass
375
e.

125

saltines, 60c.; ^ lady finger,50 c

pat

butter,

25

c;

1 135
c.

510

c.

Dinner

serving
or

trout

or

perch,
with

fried

in

butter
150
c,

margarine tbsps. lima beans


tbsps. potato
slice whole cheese

milk

and

butter
220
c. c.

dressing
2 1

puff, 125

125

wheat
c;

butter,50
1

serving
with

Romain

bread, 100 c; y^ pat tsp. jelly,35 e cabbage and celery salad


c

185

c.

cup

mayonnaise, 125 raspberry ice, 20O


200
c

125 c; 1 slice

c.

simple
400c. 1205
c.

cake,

For

the

day

2345

e.

78

The

Calorie

Cook

Book

THURSDAY

Breakfast

sliced

peach,
whole
com

44

c;

tsp. sug-ar, 20
c

c;

2 92
e.

tbsps.
1 cup 20 c;

milk, 28 flakes, 100


whole
1

c;

1 55
c

tsp. sugar,
c

1/3 cup

milk,
1

175 300 average 100

c. c.

2
1

pop-overs,
cup
cream

pat

butter, 300
sugar,

coffee,2 tsps.

tbsp.

c.

667

c.

Ltmcli

date

and

nut, whole
300 ; 3 tea, 2
c.

wheat

bread
c

wiches, sand360
c;
e.

ripe olives,60
tsps. sugar,

glass iced
slice
lemon squares

40

1 40
c. e.

chocolate

fudge

(small)

200

600

c.

Dinner

1 individual fried
1

lamb

pie, 200
150
c

e.

;3

heap, tbsps.
350
c.

potatoes,

serving lettuce, celery


French

and

tomato

salad,
100
e.

dressing hot, large biscuits,200


c

c;

pat
small

butter,
300
c.

100 1 cup

baked

custard,
150
c

150

c;

slice
300
c.

plain cake,

1050

e.

For

the

day

2317

c.

Normal

Menus

for Summer

79

FRIDAY

Breakfast

medium
70
c

plums,

lOQ

c;

poached
50

egg, 170
e. c.

2 1

slices toast, 200


cup

c.

V2 pat butter,
sugar, 40 c.j 1

250
. .

coffee, 2 tsps.
cream, 57
c

tbsp.
97
c.

average

517

c.

Lunch

Frankfurter

sausages,
c

2^0

c;

white
400
c. c. c. c.

rolls, 200
3 1 1

pickles,

30

c;

i/^ pat
2
c

butter,

50

80 40 200
"

glass iced tea, doughnut, 200

tsps. sugar,

1 slice lemon

720

c.

Dinner

serving perch

or

halibut

fried, 150
25 hot
c

c;

2 175
c.

heap, tbsps. summer tbsps, rice boiled,


gems, 200
c

squash,
100
c.

; 2

graham
300
c.

pat

butter,

100

c; 100

combination
c

salad,
200
c.

French
3

dressing,
120

heap, tbsps. raspberries,


average
cream,
c.

45

c;

tbsps.
20
c.

; 1

tsp. sugar,
40 c; 1

185

c.

cup sponge

coffee, 2 tsps.

sugar,

small
140
c.

cake,

100

1000

c.

For

the

day

2237

c.

80

The

Calorie

Cook

Book

SATURDAY

Breakfast

large

slice
100 20

watermelon,
c c.

40

c;

cup
140
c.
c.

oatmeal,
1 4

tsp. sugar,

; 3

tbsps. thin cream,


100 c; 1

90

c.

110

strips

thin

crisp bacon,
c; 1 cup

slice 200
c.

toast, 100 c 1/2 pat butter, 50


sugar, 1

coffee,2 tsps.
70
c

tbsp. thin cream,

120

c.

570

c.

Lunch

good serving
gems, 200 c;

fish 1

salad, 150
pat butter,
or

c.

; 2

graham
c

100

450 85
c

c.
c. c.

1 1

glass skimmed peach basket

milk

buttermilk,

85
. .

150

685 Dinner

c.

serving liver in loaf form,


gravy, 30
c

150

c;

tbsp.
180
c. c. c.

1 1 1

onions, serving young baked potato, 100 c; 5 slice white bread, 100
100
c

creamed
or

100
c.

10 radishes, 1

110

c;

pat
and

butter,
200
c.

serving string bean, dressing salad, French helping blackberry smash


cornstarch

lettuce

celery
130
c.

(1 cup

vanilla

with
over,

blackberries dab

sugar
1 cup

poured

crushed; whipped cream)

200 40

c.
c.

2 tsps. sugar cofCee,

960

c.

For

the

day

2215

c.

82

The

Calorie

Cook

Book

MONDAY

Breakfast

1/2 cup
200 1 1
c

apple

sauce,

100

c;

com

muffins,
300
c.
c.

pat
milk

butter,

100

100

serving broiled
sauce, 130

finnan
c

haddie,
40

butter

and
130
c.

cup

coffee, 2 tsps.
cream, 57
c

sugar,

c.

; 1

tbsp.
97
c.

average

627 Lunch

c.

slices French
50
c

toast, 240
90
c

c.

1/2pat butter,
290
c. c. c.

1 1

tbsp. corn
bunch

syrup, 70

c.

; 1 cup

cocoa,

160

c.

250 70

grapes,

610 Dinner

c.

deviled

beef
c

roll,360
parsnips, roll, 100
carrot

c.

; 1

sweet

potato
560
c. c. c.

ball, 200
2 1

strips fried
Tvhole
25
c raw

50 c;

c.

; 3

olives,60
pat

110

wheat

butter,
125
c. c. c.

1 1 1

serving
cup cup

and
c.

peanut

salad
....

150 200

junket,
100

150

; 1

cookie,
1

50

coffee,2 tsps.
c

sugar,

tbsp. average
100
c.

cream,

1245

c.

For

the

day

2482

c.

Normal

Menus

for Autumn

83

TUESDAY

Breakfast

2 1

meditim
Clip

bunches
e. c c.

grapes,
;

140

140
1

c.

farina,120
35 20

sprinkled
tbsps. thin
bread

with

tbsp.
155
c. c.

grapenuts,
1 1

tsp. sugar,
slice
whole

; 2

cream,

50

c.

80

wheat

with

raisins,
130
c. or

toasted, 130 c pat butter, 25


tsps. sugar,
1

c;

cup

coffee

tea, 2
97
c

tbsp. average

cream,

122
. .

c.

627

c-

Lunch

serving
carrots

roast and

beef

stew

with

parsnips,
250
c. c. c.

onions, on
c;
or

toast
. . .

1 1

bread, 100 glass buttermilk


square hot

slice

%, pat butter,25
skim

125 1 210

milk,
c

85

c;

gingerbread, 125
Dinner

c.

585

c.

1 slice cheese
cream

and
30

nut
c

loaf, 150

c;

tbsp.
180
c.

4 2

new tbsps. cabbage, Frenched pieces oven potato, 130 ripe olives,80 c. ; 1 tsp. jelly,35 slices rye bread, 200 c. ; 1 pat

gravy, creamed

50
c c

c)

Q 180 115
c.

c.

butter,
300
c.

100 1

serving

pear

and

pecan

salad

with

onnaise may-

200 1 1

c. c.

slice economy
cup

cake,

200

200 4Q
c

coffee,2 tsps.

sugar,

40

1215

c.

For

the

day

2427

c.

84

The

Calorie

CooTc

Booh

WEDNESDAY

Breakfast

tbsps. fried
150
c

apples, 125
200

c;

sausages, 275
c.

graham
syrup,

pancakes,
75
c

c.

IVo tbsps.
40 1

com

275

c.

cup

coffee,

tsps. sugar,
60
c

c;

tbsp.
100
c.

average

cream,

650

c.

Lunch

1 2

slice
slices 1

nut

loaf

browned
200 c;

in

bit

of

fat.
. .

160
c;

c.

bread,
orange

1/2 pat butter,


100
c c

50

tbsp.

marmalade,

350 125

c. c.

scant

glass

whole

milk,

125

635

c.

Dinner

1
2 1 1 1

lamb

chop,

250

c.

; 1 stuffed

potato, 125
125 25
c c

e.

375
125 125 150

e.
c. c.
c.

tbsps. creamed
hard

lima
c.

beans,

roll,100

14 pat butter,
200
c

serving
2

spinach

jelly salad
c; 1 cup

serving jellied pears,


tsps. sugar,
40

coffee,
240
c.

1015

c.

For

the

day

2300

c.

Normal

Menus

for Autumn

85

THURSDAY

Breakfast

banana

baked

in
c

its

skin, 100
whole

c;

1 cup
180
c.
c. c.

puffed
1 2 1

tsp.
white cup thin

80 corn, sugar, 20 c. ; gems, 200

cup 1

milk,
c; 1

80
c.

c.

100 300

c;

pat butter, 100


40

coffee,2 tsps.
cream, 30
c

sugar,

tbsp.
70
c.

650

c.

Luncli

serving creamed
in nest of hard 1 cup

hard

boiled

eggs,

100

c.

; 125
c.

spinach, 25 c roll, 100 c; i/^ pat butter,


tea, 2 tsps. sugar,
stewed
c

50

c; 190
c.

40

cup

dried
120

apricots, 100

c;

3 hermits, 220
c.

535

c.

Dinner

1 slice
gravy, 3

stuffed
30
c

beef

heart,

150

c;

tbsp.
180
c.

potatoes, 110 c; 2 tbsps. tbsps. creamed escalloped squash, 60 c slice graham bread, 100 c. ; I/2pat butter,
50
c

170

e.

150 and
nut

c. c.

^
1

cheese helping cream apple pie, 350 c; 2


60 cup
c

salad
cream,

200

tsps. thin
20

410 1 tsp. coffee, sugar,


c

c. c.

20

1130

c.

For

the

day

2315

86

The

Calorie

Cook

Book

FRIDAY

Breakfast

^2 large orange, 50 c; 1 serving beef heart and dressing hash, 100 c 2 hot rolls,200 c; 1 pat butter, 100 c;
1 35 tsp. jelly,
c

150

e.

335 sugar, 1

c.

1 cup
cream

2 tsps. coffee,

tbsp. average
100
c.

585 Luncli

c.

hot
c;

cheese

sandwich, (2
c;

slices

toast, 200
325
. .

%, pat butter, 25
tea,
2

cup

tsps. sugar,
c

cheese, 100 c.) 40 c. ; 1 tbsp. thin

c.

cream, 2 cocoanut

40

80 200

c. c.

caramels

605

c.

Dinner

slice salmon
gravy, 30
c

loaf, 150

c;

tbsp.

cream

180 50
c
. .

c.

heap, tbsps. hot buttered beets, 2 heap, tbsps. mashed potato, 150

c; 200
. .

c.

pickles,80 c; and celery salad,125 c slice graham bread, 100


or

olives

serving apple
205
c.

c.

^
200

pat butter,
125
c.

25 1

helping pineapple
cup

cream,

c;

kling sprin250
c.

chopped nuts, 50 c coffee,2 tsps. sugar,


cream, 40
c

40

c;

tbsp.
80
c.

thin

1040

c.

For

the

day

2230

c.

Normal

Menus

for Autunm

87

SATURDAY
Breakfast

large dates, cut


60
c;

up,

100

c.

1/2cup
c

farina,
250
c.

tbsps. thin

1/^ cup
1 slice

creamed

90 cream, codfish in nest

of

miashed
175
c.

potato
whole
e

wheat

toast, 100
sugar, 40

c;

^
1

pat
125
c.

butter, 25
1
cup

coffee,2 tsps.
cream,
40
c

c;

tbsp.
80
c.

thin

630 Lunch

c.

celery, beets, ripe olives and lettuce salad, mayonnaise, 150 c (2 slices bread peanut butter sandwiches cut and doubled) 40 c; 1 tbsp. thin cup tea, 2 tsps. sugar, serving
cream, 30
raw c

150

c.

300

c.

70 75
c

c. c.

large

apple,

75

505 Dinner

c.

slice beef
1

loaf

made 30
c

with

rice, 170
and

e.

; 200
c.

tbsp. gravy, each onions, young


under House

carrots

potatoes,
165
e.

roasted 1

meat

Parker
25
c

roll,100

c.

^
c.

pat butter,
125
c.

serving harlequin salad, 150


cream

lightly spread with Ve pumpkin pie,250 c.


sugar,
40
c

; 2 saltines cheese, 60c.. 2 tsps. coffee,

210

c.

; 1 cup

290

c.

990

c.

For

the

day

2215

c.

Normal

Menus
SUNDAY

for

Winter

Breakfast

y"2 grape
200 1
c

fruit, 100
100

c;

small

corn

cakes,
300
c.

tbsp. honey,
150
c

c;

sausages

(small),
250
c.

cup thin

coffee,
cream,

2 40

tsps. sugar,
c

40

c;

tbsp.
80
c.

630

c.

Dinner

helping
dressing, tbsps.
potato,

roast 100
c

turkey,
60
c

400

c;

tbsp.
500
c.

gravy, 100 peas,

c;

tbsps.

mashed
160
c.

tbsps.
40
c

70

c;

tbsp. cranberries,
110
c.

y^ head
1 medium

lettuce,
45
c

French

dressing, 75
pie,
40 300
c c.

c.

; 3 120
e.

saltines, coffee,
2

slice

mince
sugar,

; 1

cup 340
e.

tsps.

1230 Tea
or

c.

Supper
toast, 275

^
1 1

lb. 3 cup

mushrooms

broiled,
60
c

on

c; 335
c. c. c.

ripe olives, sandwich,

tea, 2 tsps. sugar,


150
c

slice lemon,

40c.
.

40 150

jam

525

c.

For

the

day
88

2385

c.

90

The

Calorie

CooJc

Book

TUESDAY

Breakfast

marmalade, heap. tbsp. orange 2 slices graham toast, 200 c


pat butter, 100
c; 2

100

c;
300
c.

crisp slices bacon,


150
c.

thin,
1 egg

50

fried
2 100

in

bacon

grease, 1

90

c;

cup

coffee,
cream,

tsps. sugar,
c

tbsp.

average

190

c.

640

c.

Lunch

helping turkey
biscuit

meat

and

gravy

on

hot 300
c.

1 4

glass whole
halves

milk,

150

c.

; 3

saltines,45

c. c.

195 100

c.
c.

canned

peaches

with

juice,100

505 Dinner

c.

slice carrot
sauce, 60
c

loaf,100
e.;

c;
2
c

tbsps. cream
160
c.

baked

potato, 100
lima

tbsps. creamed
225
c; 1
c.

beans, 125 serving shrimp salad, bread, 100 c


dried
c

150

slice rye 250


50
c. c.

V2 pat butter, 50 1 serving baked


square 1 cup

dates, 300 plain white cake,


sugar,

c; 125
c c

small
425 40
c. c.

2 tsps. coffee,

40

1150

c.

For

the

day

2385

c.

Normal

Menus

for Winter

91

WEDNESDAY
Breakfast
12

100 large raisins,

c.

; with

V2 c^P
90 c;

steamed
200
e.

rice,100
3 sugar, 1 20

large tbsps.
c

thin

cream,

tsp.
110
c.

large
180
c

cinnamon

bun

with

^
1

pat butter,
180
e.

cup
cream

coffee,2 tsps.

sugar,

tbsp.

average 100
e.

500 Lunch
1

c.

slice carrot
gravy, 200

loaf warmed
c

over

with

cream

200

c.

tbsps. sunshine

potatoes, 150
c

c;

glass
235
c.

buttermilk, 85
1

slice whole

wheat

bread,

100

c;

pat
125
e. e.

butter, 25 c small figs, 100

100

660

Dinner
1 3

serving tongue
tbsps. carrots,
50
c.

la
25

Susette, 200 c 3 tbsps. onions, c;


the meat
c;

200

e.

; cooked

with

75

c.

tbsps. mashed
butter,
50
c

potatoes, 100
c. c

^
c

pat
150
c. e. c.

1 3 1

French
sour

roll,100 pickles, 30
salad
of and

; 1

35 tsp. jelly,

135 30

serving
pepper

radishes, celery,green lettuce,with mayonnaise.


. .

100 30O

c. c.

1 1

slice sponge
cup

ambrosia

coffee, 2
cream,

tsps. sugar,
c

tbsp.

age aver-

100

100

e.

1090

c.

For

the

day

2340

c.

92

The

Calorie

Cook

Booh

THURSDAY

Breakfast

baked
325
c

apple, 130

e.

; 2

slices

cream

toast,
455
e. c.

3 1

strips thin, crisp bacon,


cup cream,

75 1

75 average

coffee, 2 tsps. sugar,


100
c

tbsp.

lOO

c.

630 Lunch

c.

slices

cold
50
c

tongue, 150
200 1

c;

tbsp. pepper
200
c.
c. c.

hash,
2 1

slices
cup sugar

bread,
tea, 2

c;

pat butter, 100


40 c; 2

300

tsps. sugar,
70
c

small
110
c.

cookies,

610

c.

Dinner

1 2 3 1 1

green

pepper

stuffed
au

with

rice

and

meat.

150
200 30

c.
c. c.

gratin, 200 c cabbage, 30 c heap, tbsps. creamed slice bread, 100 1/2 pat butter, 50 c. c; with salad endive Roquefort serving
tbsps. potatoes
cheese

150
.

e.

dressing
Prune
c

200
200
c.

c.

portion
sauce,

Betty,

; 1

tbsp.

hard

100

300
sugar, 40
c

c. c.

cup

2 tsps. coffee,

40

1070

c.

For

the

day

2310

c.

Normal

Menus

for Winter

93

FRIDAY

Breakfast

^2
3

grape

fruit, 100 c heap, tbsps. Indian


40
c cream tbsps. steak, 100 c graham gem, 100

100 meal

c.

mush,
1

100

c;

tsps. sugar,
2 thin

140
60 c; small

c.

burg Ham160
c.

1 1

c.

%, pat butter, 25
1

c.

125

c.

cup

coffee,2
80
c

tsps. sugar,

tbsp. thin
80
e.

cream,

605

c.

Lunch

tbsps.baked
20
c

lima

beams,

200

e.

;2

pickles,
220
c.

glass bread,

skim
100

or c.

ginger snaps,

buttermilk, c; ; 1^4pat butter,25 c 100 c. ; 6 large raisins, 50


"Dinner

85

slice
210
c. c. c.

150

580

c.

tbsps.escallopedoysters, 250

c;

heap,
425
c.

tbsps. potato chips, 175 c tbsps. spinach, 60 c. ; with ^ hard boiled e^g, 35 c. ; butter, 25 c hot biscuits, 200 c; y^ pat butter, 50 e.
head
100
c

120 250
.

c.

c.

%
1

lettuce

with

tomato,

mayonnaise,
100
c; 1
e.

serving coffee cornstarch, 200 100 c whipped cream, coffee,2 tsps. sugar, 40 c cup

tbsp.
30O 40
e. c.

1235

c.

For

the

day

2420

c.

94

The

Calorie

Cook

Book

SATURDAY

Breakfast

banana, 100 c; cut into puffed wheat, 60 c 20 whole % t'sp. sugar, c^p c;
medium
55
c

cup
160
c.

milk,
75
c.

cup

creamed

tuna

fish,125
1

c.

; 1

slice
225
c.

toast, 100 c 1 cup 2 coft'ee,


cream, 100

tsps. sugar,
c

tbsp.

age aver-

100

c.

560

c.

Lunch

baked
onion 125
c

bean and

sandwich, 250 salad, French orange


and

e.

lettuce,
375
c. c. c.

dressing,
c

1 5

cup

tea, 1 tsp. sugar

lemon, 20

20 100

small

dates, 100

495

c.

Dinner

veal

partridge, 225
c

c;
3

potato with
325
e.

parsley, 100 tbsp. gravy,

30
c

c;

tbsps. creamed
80
c. c. c.

turnips,50
Q 1 slices

bread, 300 serving tomato

c;

V2 pat butter, 50
salad with

250
.

jelly

onnaise may110
c. c.

slice

1/3 cup
1 cup

peach cobbler, 250 c whole milk, sweetened,


2 tsps. coffee, sugar, 40

250 75
c c

75 40

c.
c.

1130

c.

For

the

day

2185

c.

The
This cook

Calorie
does
not

Cook
to

Book
be
a

Recipes
complete
more

pretend
are

full and

book.

There
ones

plenty of those,
than

much

comprehensive
tried and
to

I could

compile.
in
the

I have menus,
are

include
that

recipes mentioned
are

others

exceptionally good.
from
my

They
I like the

recipes gathered adapted imagine


There
course
"

relatives invented
some cases

and
"

friends,
to

from

cook
"

books,
and

by myself
in
some

in

same

recipes found
is
you

the

Cooking School explanation necessary.


Boston

book. Of spoon tabletion men-

know

that

*^tbsp.''
teaspoon,
milk^' I

stands

for

and
the

*^tsp.^' for
to
*^

though
milk is
a

111

fact
I say

be

sure. mean

When
cream

whole I do

with

the

left in.
book

not

think
milk the
course

there

place in
IVe not

the

where,

if whole Most
of

is meant,
are

called with used


more

it that. skimmed instead.

recipes
whole

computed
milk
better
can

milk. It

Of will Where dish

be and

make
a

things
cream a

"

fattening.
is the be main to

soup,

for

stance, inmilk

at

meal,
the
soup

whole is
a

ought
course

used, but
calories
exact

where

first

only, it isn't

necessary.

In

adding
"

my

IVe

allowed
"

400
that

c.

cup

for flour flour.


459
c.

395

is the
are

figure

but

is sifted be

If you Graham
say

measuring
flour has
a

unsifted still

it should

higher

value.
are

I must

again

that

the 95

values

in calories

96

The

Calorie

CooTc

Book

approximate
On
all

only.
for

They
works

cannot

be
are

anything
given
per

else.
in the

meats,

instance,

figures
for
the

scientific
of and

reference

value

pound
fat,''
imum, max-

^4ean,''
each

*^very
there

lean,"
are

*^fat,'^ and
three

**very
"

time

subdivisions Now
to

minimum,
make twelve let's tried
those sets say. to

and of

average.

that
out

would roast I

figures
medium

hand
can't

for

beef,
have All

Obviously,
the

it

be

done.

take

figures.
all
we

different

grades,
calories

those

intricate
burn
per

tables,
hour

telling what

should

while

sleeping,
our

waking,
and

washing,
the

walking, neighbor's
teacher
or

manicuring
hens the out

nails flower

chasing
are

of

the

bed,

for

the

expert
The

alone.

average have to

housewife
learn fact them that

can't
"

learn learn

them
them!

"

shouldn't But of

won't

course

the
the

all these
accurate not

differences

exist,
of Just
case,

makes values

absolutely difficult, if
that

computing impossible.
in every

food

quite

remember

with strike
a

everything,
medium. the that

I have should

tried be

to

It

understood below
meams

calorie

content

indicated

just recipes
in the

the
the

name

of each

of the

lowing foltained con-

number

of calories

material

called

for in thQ

recipe.

98

The

Calorie

Cook

Book

Grandma's
2000
1

Brown Calories
^2 cup % cup
Graham

Bread

pt. white
brown

sponge sugar

of molasses
warm

1/^ cup

water

1/2 tsp. salt Take


a

flour

pint from your white generous in a bowl and pour Put the brown sugar sponge. it the warm over water, stirringso all lumps will
good,
be

dissolved.

Add

the molasses

and

salt and flour with in


an

then the

the

white
is in
as a

sponge;

lastly, graham
as can

until
a a

batter

thick

be and Bake
0

stirred
set

spoon.
warm

greased pan place to rise till light.


Parker
1890
1 1 2

Place

away

about

hour.

House
Calories
1 1 4

Rolls

pint sweet milk heaping tbsp. shortening

tsp. salt,level

heaping tbsp.
cups cup flour

sugar

compressed yeast Heat

cakes

lukewarm

water

milk, shortening, salt and sugar together add the yeast cool. When and only lukewarm cakes, which have already been dissolved in warm stirringthe water, and about four cups of flour, Beat flour in carefully,so batter will be smooth. and set in a warm place to rise. Put well, cover in floured out on board, cut in two, and knead ter. flour. Eoll thin, and cut with a biscuit cutmore with butter, fold over Brush half the round Set away in the center and lay in greased pans. in fifteen or twenty minutes to rise again. Bake The moderate a oven. joy of these rolls is that

Bread

Recipes

99

they
two

quickly. If **set^* at ner, be ready for dinin the afternoon, they can and they are deliciouslylight and fluffy.
may

be

got ready

so

Baking
1080
2 3 1 cups

Powder
Calories
2 1

Biscuit
tbsps. shortening
cup milk

flour

tsps. baking powder

tsp. salt Sift the

baking powder and salt together; flour, gers. then mix in the shortening with the tips of the finThen gradually add the milk until there is soft enough to roll out but not soft enough a dough and be needed More to be squashy. liquid may by the way, you can use half milk and half water, have at a pinch, all water, and good biscuit. or floured board, put your Have dough on it a well
"

and

roll it out tillit is about and bake

half

an

inch thick. in
a

Cut

in rounds

fifteen minutes

hot

oven.

Cinnamon
1660
2 3 1 1 cups

Rolls
Calories
V2 tsp. salt
2

flour

tsps. baking powder

tbsps. shortening
cup cup milk raisins and currants

tbsp. granulated tbsp. brown sugar

sugar

%
1 1

tsp. cinnamon the brown with


your sugar
;

Mix
add then

the

the the

dry ingredientsexcept shortening, rubbing it in


beaten
on a

fingers,
Put
the

egg

and

then

the

milk. and

dough
thinner
as

out

well floured roll it for


over

board

roll it much
as

than

you

biscuit,and
it the
brown

evenly
sugar.

possible. Sprinkle

100

The

Calorie

Cook

Booh

the the

fruit and
whole knife

tlie cinnamon.
a

E/oll it Then about

is in

long roll.
off rounds

gently until with a sharp,


one-half inch

floured
in

cut

thickness,place them in a greased pan, and bake bake little longer than watching biscuits, a you them carefully,as they need a quick oven.
0

Graham
1710
3 3 cups

Gems Calories
1 1
egg

graham

flour

tsps. baking powder 1 scant tsp. salt


1

tbsp. melted shortening milk l^^ cups skimmed well


gether, to-

tbsp. molasses

Mix

the add

flour,salt and
the
"

baking powder
"

things the Qgg^ well beaten, shortening and pretty sweet Beat together, and bake in buttered last the milk. If you wish, minutes. twenty-five pans, about gem the same use can recipe with sour milk, using you of baking powder and a teaspoon half the amount milk till the into the sour of baking soda, beaten 'em with If you're reducing, make milk foams. raisins. If enlarging,add some water.
molasses
more

if you

like

White
1585
3 1 3
cups

Gems Calories
1 egg

flour
sugar

tbsp.

V/^ tbsps.
V/2
cups
or

melted

butter milk

tsps. baking powder

sweet

skimmed

1 level

tsp. salt

water

sift them dry ingredients, and the butter, the beaten ^gg^
Mix the milk
or

water.

Bake

about

together, stir in then, gradually, twenty or twenty-

Bread

Recipes
too hot

101

five minutes.
and the

Don't

use

an

oven.

These

are graham gems good reheated. reheating,however, sprinkle them with 0

Before
water.

Pop-Overs
1385
0 cups flour

Calories
1

tsp. melted
cups

butter

tsp. salt

1%
4

whole

milk

eg^s

or

In the first place,if yon haven't iron gem small earthen to bake in, you can't cups A
rose a

pans have

pop-overs.
as

by any

other

name

sweet, but
be
a

pop-over

baked The

might smell in granite or tin


for them and
must

wouldn't be
and

pop-over.

pans

piping, sizzlinghot. Mix the salt in the milk, little by little, so pour
very

flour

the batter

will be
as

smooth.

Beat

the

light as can be, add them franticallywith the Qgg beater for three minutes, and while all light and foamy pour into your hot They pans, and pop them, pronto, into a hot open.
too

till they are eggs and the butter; beat

will pop,
ever

and

come

out

the

most

luscious is
no

bits tiding bak-

eaten

for any
you

meal.
can see
"

As that

there their

powder depends on

used,
your

lightness
self. your-

beating, so
0

don't

spare

Quick
Without
820
1 1 1 cup

Bran
Nuts
or

Bread Eaisins

Calories
2

bran

tbsps.

sugar

tsp. baking powder


cup

^/^ tsp. salt


Sweet milk

white

flour

102

The

Calorie

Cook

Booh

Mix

the bran, then stir


"

flour, salt,sugar in enough milk


"

and
a

baking powder;
more

little

than

half

cup

to make
or

stiff batter.
mix

maintaining,
of cup meats. do
not

adding,
and
a

If you are in last of all a of

just
half
nut you,

raisins But
so

half

if you

are

chopped reducing, oh, I pray


cup

Corn
1315 meal ly^ Clips yellow com V2 cup white flour ^ cup sugar 3 tsps. baking powder

Bread
Calories %
1 1 2

tsp. salt
e^g
cup

milk

tbsps. shortening,melted the

Mix
egg

the

dry ingredients thoroughly. Beat

Add well, then beat it into the milk and add. into greased the melted shortening last. Turn in a hot oven. and bake about thirty minutes pans be Should Good as muffins, or baked in a sheet. rather bread thin. is extra
a

baked Corn
In

using that, beat


milk
use

with sour milk. good made scant teaspoon of soda into


sour, and

the

if it is very

less if it is not one-half


can

thick of

yet, and
with

only one Com baking powder.


molasses
most

teaspoons

bread

also

be flavored

acceptably.
Corn Cakes
Calories
1

1569

iy2
1 3

cups of cup

yellow
white

com

meal

flour

tbsp. sugar l^^ cups water


1 1 cup egg sweet

tsps. baking powder 1 tsp. salt

skimmed

milk

Bread

Recipes
or

103

tbsps.melted
Mix

margarine fat-butter,

vegetable shortening

dry ingredients; stir in gradually water and milk; add Qgg, well beaten, and shortening, hot griddle. Bake melted. on a
0

Bread
1126
1
cup

Crumb
2

Cakes

Calories
eggs

stale bread

crumbs

finely ground
1 2

graham tbsps. fat


cup

flour

l^ tsp. salt 1 tsp. sugar 1^/2 cups sweet

skimmed

milk

tsps. baking powder


in the milk

Soak
so

the crumbs

for about

five minutes,

they will be soft,then add butter and the other the well ingredients beaten; then eggs, to use sifted together. A very palatable way up dry bread.
Graham
959
1 cup

Pancakes
with
1 1 1

Calories

Egg

graham
com

flour

tsp. soda

1/^ cup

meal

tsp. sugar
tsp. salt
is not
necessary

cup

bran 1 eg^

makes

it

but better,

together well, except the soda. Dissolve that in a little warm water, and add last,beating it in thoroughly.
Stir all
0

Sour

Milk
1154

Pancakes
milk butter-

Calories
or

104

The

Calorie

CooTc

BooTc

flour,salt and sugar together; dilute the soda in a spoonful of warm water, beat it into the milk and add that slowly to the flour ; then add
Sift the
the eggs,

well

beaten.
0

Waffles
1200
2 2 1 cups eggs flour

Calories
1

tbsp. shortening 1/2 tsp. salt Sift the flour, sugar,

tsp. sugar 1 tsp. molasses 3 tsps. baking powder

iy2 cups milk salt and baking

powder

gether. to-

of the yolks and whites the shortening, eggs and beat each thoroughly. Add melted, the egg yolks, the molasses, and stir in the milk gradually. At the very last fold in This may the stiffly make beaten whites. a batter tastes. too thin to suit some Personally,I like it pretty thin. If you don't,just put in less milk, of Be sure in baking the waffles that your course. hot on both sides and well greased, or are pans the waffles will stick. Don't ter batput in too much

Separate

the

at

once, leave

or

the

waffles

will

come

out

soggy.

If you

prefer

baldng,
in the

all your sweetening added out the sugar and molasses,

after

though,
I think

the molasses

helps in the browning, and


o

taste, too.
Nut
3 MO

Bread
Calories
4 5 1 cups

1 cup 1 egg 1

sugar

flour

tsps. baking powder


cup nuts

tsp. salt iy2 cups milk

Soup
As
what I remark
go true.

Recipes
portion of this work,
will
go

in into

another
a

won't

salad
soup
a

into
you

soup.

It is very
me,

The be oft

kettle, if
of

will

give for-

should time and

sort my

antigarbagepail.
smacked that's I repeat
but

Many
soup.

has

family
when
"

its

collective
What

lips and
kind

said, **Um-m-m,
is it?'' And

good
the don't
or

component
from
course.

parts they sit aghast


!

they
rib

stop eating it
the

The of

bones

from

that
once?

roast

leg
But
or

lamb. boiled.
or

Cooked
The

Why
**

of

not

pathetic
The of
comes

slats"

of

the

turkey
^*veal

chicken

duck. tails it within meals.

trimmings
porterhouse
from the the be is
pected ex-

from

birds";
T-bone

the when hold

steaks, plus the


table.
All

these

things

themselves

possibilities of
aided the and nice to

delectable

They
how soup

must seldom bone

But upheld, of course. fresh bought-on-purpose fulfill its call mission for in the

life able
men

cfuite alow! support


the of

Doesn't
company
over

it also of

loudly
?

of
try coun-

vegetables

Vegetable
calls

anticipate
of
soup

those

by

rows

neatly

tied

up

**soup packages."

bunches

those Well, then, use mixed grown homeown vegetables on your bones, or better yet, bring those left the

over

bones home
or

onto

stage of
outside
coarse

your

table

supported
of
the

by

talent.

The

leaves leaves

bage cab-

lettuce, the

of

the

celery

106

Soup
tops, the

Recipes

107

grated heavy butts of the carrots you faithful for salad these, with the aid of the ever onioin will boil up into a delicious dish, and after
"

the

soup

is strained

you

can or

add the

the

saucer

of cold

rice,that dab of cold


heat When
a

peas soup

few
serve

string beans,
them in it.

them

up

in the
a

and

is not soup meal it is more

entertaining,to things.
After
soups,
or
as

only, but a big part of satisfactory,as well as more it full of unexpected good have
course

you

have

considered

the
the

of possibilities of the en chickfalls whole

described, think of turkey, boiled till every


the
soup, the

rack

last bit of meat

into

cold

gravy

added,

the

and hardly soup any more, served slices 'of crisp toast or flaky baking over powder biscuit. That, my friends, is to smile! fish attention to the And again I call your of the finny tribe. possibilities will swim in water as swam Any fish that ever his left-over agreeably in the soup plate! Make chowder. It has or fragments into cream soup, thickened
"

till it is

been

said that milk

and

fish should

never

be cooked

together, but that is all poppycock. If it were really so, think of the confirmation we receive day by day. Creamed should mon, codfish,salboiled fish on sauces tuna, creamed ^why folks are sands eating those combinations by the thouhere and day and, except for one every there whose be peculiar in some digestion may
"

with no way, be considered

ill results in the

at all. The

^^

freaks" There

can't
are

ordinary

menu.

108

The

Calorie

Cook

Booh

plenty of people wboi become


eat
one
so

violentlyill if they
"

much

as

scrap

But on egg cake. cook out of our eggs

of egg their account


or can

or

even we

bit of leave

don't

books fish

our

diets. be made

Any
soup,

left-over

fresh

into

generally with the addition of vegetables, almost a fish always with milk. Or it can become of soup being a sort of mixture chowder, chowder
and
stew.

For

the

chowder with

slice potatoes
water

and

onions

together, cover
Have
some

and

till done. break


grease

sliced the

bacon

gently fried crisp,


stew
some

it in

pieces,add

pieces and
onions with for
a

of the

to the

potatoes and
serve

add

the

bits of

fish,stew
You
can

together and
don't

ers. big pilotcrackchowder


but you

need

milk

use

And
we

it if you after now,

like. this bit of

will step back

loiteringby the wayside, into the marching column


0

of real

recipes again.
Consomme
106

Calories

per
2 2

Quart

2 2 1 1 1 4 1

lbs. veal lbs.


marrow

tsps. salt
cloves

stewing beef
bone
carrot

%
2

tsp. thyme

small
small stalks

turnip of celery
sized
onion

sprigs parsley 1 small bay leaf Pepper


2

medium

quarts cold

water

about half of it in some meat, brown of its own fat; put that, with the rest of the meat Heat and the bone, into the water. slowly very time and simmer for three hours, skimming from

Cut

up

the

Soup
to time.

Recipes

109

onion,turnip,celery and carrot, Put in the rest of the seasoning and all chopped. Then strain it,let hour. cook slowly for another To clear it sucthe fat and clear. it cool, remove cessfully of one white put in the slightly beaten
Add the
egg,

the broken
two

egg

shell

and

bit of lemon minutes


cloth. be

rind.
more,

Boil

twenty minutes, simmer skim, and strain through cheese be added to the recipe or may may

Chicken

substituted

for the veal.

Cream

of
1145

Potato Calories
4 2
cups

Soup
whole butter pepper milk

2 1 2

large potatoes
small onion

tbsps.
and

tbsps. flour the Cook and

Salt

potatoes
add

and

onion

together.
to
a

Scald

the milk the with and

to it the

butter, pepper,
stirred this simmer

flour,which
milk then
or

has

been Let

and salt, thin paste


a

water. the

moment

onions, which have Cook all together for been put through a sieve. a little, stirringconstantly, add a dash of paprika This is a large recipe for times when and serve. is really the main part of the meal. soup
add

potatoes and

Oyster
1 1 1

Oyster Soup Soup (Whole


1370

Milk)

Calories
2

quart oysters quart milk

tbsps. butter
of red pepper

11/2 tsps. salt


Dash

tbsp. flour Eub the

flour

into

the

butter, which

has

been

110

The

Calorie

Cook

Booh

melted.

Scald

the

milk

and

add

ring gradually, stir-

all the

oysters in a from them;


shells. drained cook Add
once.

the Put time, the flour and butter. drains sieve, saving the juice which
wash them and
remove

all bits which

of has

Heat

till it boils

the

liquor

off,strain it,heat again ; add oysters and them till they plump up and their edges curl. and at the prepared hot milk, season serve

Cream

of
770

Asparagus
Calories
3 cups Salt

Soup
whole milk

bundle

of

asparagus

11/2 tbsps. butter 114 tbsps. flour

Pepper
"

about gently until tender Cut off the tipsand set them aside thirtyminutes. and Scald then put the stalks through a sieve. the milk, add the butter, and gradually the flour, which has been rubbed to a thin paste with water. Stir constantly till well blended. Add to it the strained cook together, season to taste, asparagus, add the tips,and then serve.

Cook

the

asparagus

Bacon
1235
2 1 3

Cream

Soup
slices bacon

Calories
3
2 4

large potatoes
large onion stalks of celery
2

tbsps. flour
cups grease whole milk

Cut
cook

celery in slices and all together until tender. Fry the bacon till
the

tbsps. bacon potato, onion and

Soup
it is

Recipes
to
a

111

crisp. Stir the flour


water.

paste with
and

two

spoons table-

Scald

the

milk

when

it is ho*t

add

to it the grease,

bacon, broken
the

into

bits,some

of the

bacon
and

then

put in

flour,stirring that in carefully, the sliced vegetables. Cook all


so

or together a minute a really hearty meal.

and

serve.

This

makes

Cream

of
850

Cabbage
Calories
3 2 4

Soup

1 3 1

lb.

cabbage stalks celery


slice onion

tbsps. butter

tbsps.
cups

flour

milk
"

Slice
leaves until

the

cabbage
all ^very well done
" "

and

celery
the

^you

can

use

and
very

fine,add
about the

onion

and

cook
"

boiling salted
sieve. Scald

water.

Put

thirty minutes whole through


with
butter season,

in fine

the. milk, thicken

and cook

flour, stir in the strained cabbage, together a moment, and serve.


0

Cream

of
715

Spinach Soup
Calories
IV2 tbsps. flour
3 cups milk

1/2 can
2

spinach tbsps. butter


Salt and

pepper

spinach, chop it,and put it through sieve. Scald the milk, thicken a it,and it,season stir in the spinach. Fresh of course spinach can have be used. If you bacon fat you're trying to
Drain the
use

up any

If

it goes instead of butter. well here very main 'of these to be used are as soups

112

The

Calorie

Cooh

Bool

dishes cheese

at lunch

dinner, add just before serving.


or 0

to them

some

grated

Clear
515
1 of

Tomato Calories
2

Soup
tsps. sugar 1 tsp. salt
1 2 2

quart

tomatoes

1
1 2 2

pint
small cloves

water

bay

leaf

slices onion

pinch soda tbsps. butter tbsps. flour


tomatoes

tsp. pepper

Into

the

water

put
cook
the

the for

and minutes.
soda.

all the Then


the

seasonings
strain
soup

and add

twenty
the

and

salt and

Bind

together with
Cream

the flour and


0

butter, and

serve.

of
610

Celery Soup
Calories
3
cups

3 1 2 2

cups

celery
onion butter

milk and pepper

sliced

Salt
1 cup

tbsps. tbsps flour

water

diced, and soft. until they are the onion, in water to cover, Put through a sieve. Scald the milk and put into that of the water it the strained celery mth any of water. left from was boiling it, also one cup Have and flour rubbed the butter together and son add them slowly to bind the soup together. SeaParboil
the

celery, which

has

been

and

serve. a

When meal

the

soup

is not
better such

first
not
a

course

but the

part of
and

it is often
the

to

celery through
season

sieve.

In and

case

put heat,
and

thicken

the milk

celery water

Fish
Fish
3, Black

Recipes
Edible Portion
455 390 465 405 410 1135 325 410 335 ^Q5
c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. c. e. c. c. c.

Values

"

Average,

per per per per per per per per per per per per per per per per per per per per
per

pound
pound pound

Bass, Bass,
Bluefish Catfish

Sea

Striped

Blaekfish

pound pound pound


pound

Cod, fresh Cod,


Haddock
Halibut

salt

pound
pound pound pound pound

Herring, Herring, Mackerel, Mackerel,


Mullet

fresh

660 1355 645 1435 655 480 530 380 370 365

smoked
fresh salt

pound pound
pound pound pound pound pound pound pound

Muskellunge
Perch, Perch,
Pickerel Pike Red White Yellow

Snapper

410 950 1260 750

Salmon Sardines Shad Shad Smelts Roe

per per per per per per per


per

pound
pound pound

600 405

pound
pound pound pound

Trout, Trout, Tuna,


Turbot Weakfish Whitefish

Brook

445 765 in oil 1300 885 430 700

Lake canned

pound
pound pound

per per per

pound

114

Fish

Recipes
Codfish
per

115

Boiled
325

Fresh

Calories

Pound

Buy
out

about

two

pounds
of the

of fresh fish if you

cod, getting it
can.

of the

center

Clean

it

thoroughly, lay it on a plate,put in a steamer, summer drop a couple of bay leaves,some savory in the lower and celery seeds into the water part all tightly, of the steamer, cover and steam for an and flaky. hour, or until the meat is quite tender all skin, trim neatly,put on Eemove a hot platter, with plain boiled garnish with parsley, and serve potatoes and egg sauce, or if you wish, shrimp or
oyster
the
sauce.

Of

bay leaf et you'd like it better or halibut, haddock

it without steam course, you can in the water, and cetera maybe

plain. You
salmon in

can

cook

fresh

exactly the same and all of them are just as good as they can way, boil them be. You can apt to go too, but they are salt do try it,add boiled. If you to pieces when and a bit of vinegar or lemon juice to the water, and tie the fish up in a cloth before dropping it in, will keep together. and it won't so get scummy
0

Baked
410

Bluefish
per

Calories

Pound

Buy a four-pound bluefish,cut off his tail and which his head, clean well, stuff with fish stuffing, chicken differs a little from though you stuffing, if you like, and bake about chicken stuffing can use Add after baking has little hot water hour. a an the fish, rub butter half done over begun. When

116

The

Calorie

Co oh

Booh

and fresh

baste

it

now

and

then.

In the

same

way

bake

mackerel, whitefish,lake trout, wall-eyed pike,or for that matter, about any fish big enough to be stuffed. The drier fishes may need stripsof laid over bacon them while baking, the fatter, richer ones will not. Garnish them all with sprigs of parsley before serving.
0

Creamed Salt

Codfish

Cod, 410 Calories per Pound White Calories per Pint Sauce, 1080 If you the prepared codfish,it'll be easy, use but it won't be the regular article which real codfish fans demand. and Buy the dried, salted fish,
soak it well in at least
a

two

waters.

Pick of

it

over

carefully. Make
and this
sauce

flour.
a

Cook

plain white sauce the picked over


or

ter milk, but-

fish flakes in

taking from in quickly an the fire,beat already beaten e^g, Hard boiled eggs, chopped, are good in the up. it. as or a garnish around fish,
Codfish
Mashed Basket

minute

sO', and

after

Potato, 200 Calories per Cup Creamed Fish, as Above left-over Line buttered a baking dish with mashed enough potato it's always well to make there mashed as left, potato so there will be some are so interestingthings to do with it ^fiU many the center with creamed codfish, scatter a few
" "

dabs
over

of butter the

and

fine bread bake in


a

or

cracker
oven

crumbs till it's

top, and

quick

Fish

Recipes
sort

117

slightlybrown is good fixed

on

top. Any
0

of creamed

fish

in this way.

Tuna
1

Fish
1800

la

Newburg
salt

Calories
1/2 tsp.
Dash
1 1 1 2

large
green

can

tuna

fish

y^ %
3 3 3

pepper

pimento celery ripe olives


stalks green

pt.

cayenne pepper whole milk


cream

tbsp.

tbsp. butter

olives

tbsps. flour

Parboil
are

the

tender,
and

and celery till they green pepper and drain. the and Chop them mento pi-

white a sauce together. Make from the milk, butter, flour and cream, and season it with salt and pepper. Pull the fish apart in big flaky pieces,add it to the sauce, turn in the other things, cook all together a few moments, and surrounded serve by toast points.
0

olives

Salmon
1300
1 1

Calories
potato the
no

Croquettes Without Frying


1 egg

Fat

lb.
cup

can

salmon

mashed

Cracker

crumbs

Frying fat Pick


there
a

over

salmon
bones
or no

meat

very

carefully, so
the meat with

will be
so

fat.

Mash

lumps, and mix it well with the mashed potato. Separate the egg^ beat the yolk slightly, and add to the fish and potato. Mix the egg to taste. Beat thoroughly and season white mixture form into crothe salmon a quettes, little, roll each in the egg white, then in fine
there will be

fork

118

T}ie Calorie

Cook

Book

cracker
in which

crumbs, and
it's extra

fry. Serve
nice to stir
a

with
few

white
green
same

sauce, peas. way.

Tuna

fish croquettes may


0

be made

the

Fried
1260

Sardines
per

Calories
sardines

Pound
you
can
a

Open
take
the

can

of

carefully, so
Pour the

little fish out

whole.

oil into

frying
the pan,
on

pan;

and

side the sardines range fry them crisp in their own has and been

by side in
oil. Serve with
a

toast, which
water

barely

moistened

little hot

butter.

Planked
700

Whitefish
per

Calories
are

Pomid

good ! As the planks are not expensive, especiallyif you buy just a plain to have without one one any fancy holder, it pays fish often. It's such an for a family that serves too. Buy a fish that of cooking the fish, easy way weighs two and a half or three pounds. Split it, it,and put it skin side down, on the plank, scrape which has been generously buttered. Sprinkle the
Planked
fish
extra

fish with
you
oven a

salt and with bake


a

pepper

and

dot

with

butter. in
a

If hot

cook and

coal range,

set the

plank

gas

range,

If twenty-fiveminutes. try it in the broiler,under

you

have

the flame.

When

done, take

around mound the a low ready ; arrange hot under the edge of the plank; set it back a add flame until the potato is browned delicately; sprigs of parsley; serve.

out; have potato in

hot

mashed

potato

Fish

Recipes

119

Lake

trout shad way

can

too, and
there
a

or

planked to great advantage, is delicious but that way, then, is fashion shad of cooking in which
be
?

is not

delicious

If midland it better!
0

and

far western

ple peo-

could

only know

Oysters
615
1
cup

and

Celery
Toast
pt. oysters

Calories

Without
1

% Ys tsp.

chopped celery tbsp. chopped parsley


lemon

2^
1
cup

tbsps. margarine
white
sauce

juice
Salt and

pepper

butter, add the lemon oysters juice and cook in it the washed, drained and has been the celery,which already parboiled. When the edges of the oysters begin to curl pour
Melt
the

margarine,

or

in

cup

of hot white add the


serve

sauce,

well seasoned

with

salt
gether to-

and

pepper;

chopped
on 0

parsley, stir all


toast.

well, and

hot

Fried
365

Skinned
per

Pike
Pound

Calories
skinned

pike as you need, roll in com them deep meal, and fry them in rather fat. If the fat is not deep enough they are apt to there is plenty, and be much greasier than when the to burn be hot, but not hot enough it must cooks brown fish. If a bit of the soft part of bread in the fat in one minute, it is right for frying the

Buy

as

many

fish. Follow halibut these


same

directions
for
most

for codfish of the

steaks,

steaks, and

little fresh

120

The

Calorie

CooJc

Booh

water

fish
some

"

perch ^bluegills,
do
or

and
the

so
corn

cm.

If yon

for
them

reason

not very

Hke

meal, roll
or

in

flour Of

in

fine

cracker

bread
in

crumbs.

course

you

don't

have

to roll them

anything at all. Just fry 'em as they come. be sure they are crisp,thoroughly done, and
fat soaked
or

But not

soggy.
0

Golden
670
1 2 1

Oysters
Without Toast yolks
thin
cream

Calories

pt. oysters tbsps. margarine


tsp. salt

Nutmeg
2 egg cup

% Cayenne and
prepare the

pepper

Clean

oysters.

Put

the

garine, mar-

melt it, and butter, in a sauce pan, cook the oysters in it till their edges begin to curl. add the salt,a bit of cayenne and a dash of Then the egg Have yolks well beaten grated nutmeg. in the cream, and add them stantly last, stirring conor

until crackers.
per

thickened.

Serve the way,

on

toast average

or

hot
c.

Oysters, by

230

pound.
0"
"

Fish
670
1 cnp

Stuffing
Calories
1

tsp. onion or tomato 2 tbsps. melted butter Parsley, chopped Salt and Capers pepper Crumble the crackers, don't grind them
cracker
crumbs

juice

fine.

Pour
pepper and

over

them

the

melted

butter, add
or

salt and

taste, then the onion the parsley and capers.


to

tomato

juice

122

The

Calorie

Cook

Book

cup

of

hot

water.

Put and

into bake

hot

oven,

bake

ten

minutes, lower

heat

slowly three

hours,
covered

basting frequently if it is not in well Serve with gravy made in baking pan.
convenient
**all in
one

pan.

dish"

meal.

Yorkshire
1 1
cup

Pudding
2 eggs

milk flour

cup

^
an

tsp. salt
we

This
to

is

English goodie
more

Americans
We
may

ought
have

cultivate

than

we

do.

like *'made neglected it,due to the fact that we The made English are apt to think our gravy. the least, and to say gravies silly, according to their modus pudding and operandi, Yorkshire
' '

made time.
or

gravy

can

not

exist
can.

at

one

and

the

same man
"

But

I should

they really say English

The

English
"

woman,

is meat pudding in the pan in roasted, and it takes up all the grease unto itself, and is very good, but there's no chance for gravy after it's done ! However, don't bake it that way. Have a separate pan for the pudding. Get some extra from suet with the roast, if it's not a fat one which is needed. cut what can Try out the you of a hot pan. Don't and put in the bottom grease the pan, have little grease a just grease standing in the bottom hot. Now, mix the salt with the flour of your recipe, and sift together, then add will be the milk gradually, so the batter very Beat until smooth. the eggs they are very, very and beat into the rest of the batter. Then light, the
"

I suppose which the

bakes

Meat

Recipes
and

123

pour hot

into the liot fat in the hot pan


oven.

put in

It will bake it has raised

in about

twenty

and
baste

after

well, it makes

minutes, it good to

In this drippings from the roast. be both can joying English and American, enyou way schools of cookery the advantages of both though I will add that no real Englishman will is admit that Yorkshire pudding done this way as good as the English article. for The as recipe, you will notice,is the same and like them depends for lightness on pop-overs, beating. The pudding should be served in slices a or portion with each helping of beef. squares,

it with

"

Pot
5420
6

Roast

of Beef Without
6 4

Calories

Gravy

pot roast 1/2 lb. spaghetti


1/2 can
tomatoes

lbs.

onions

strips bacon I/2 bay leaf

Salt

and

pepper

pot roast, the better But the cut the better the taste. the purchaser to pay seldom of pot roast cares top sirloin or round steak prices per pound, and the best average of cooking is a piece cut sold for this form of chuck. And delicious a chuck pot roast very is. You little of course have or can a a big one It always one, but six pounds is a good average. to have plenty of pot roast left over, it is pays so pie, good sliced cold, or made up into a meat buying
stew
or

Naturally, when

hash. and

Take
cleaned.

your

roast

and

see

it is well it into
a

trimmed

Dry it,and

pop

124

The

Calorie

CooTc

Booh

skillet in which it
was

you

have

cooked

your

bacon

till

for aside done, laying the bacon the moment. Fry the roast on both sides till it is crisp. This keeps in the juices, and gives it When the finished product a delicious flavor. fireless cooker, or the big is done, put it in your iron pot makes an pot in which it is to simmer extra onions, the meat good. Put on top your lay the strips peeled but whole ; on top of them almost
"

of bacon, and pour the frying pan, a first to


grease

over

all the bacon


cup

grease

from

half
to

of

hot

water, added

the there

pan,

is, and

help in getting out all the the bay the tomatoes, with

leaf

and

salt and

cooker, or in cooking if

in the fireless Finish pepper. three hours, adding water let it simmer
necessary.

thirty minutes add to the is done before the roast liquor the into two-inch broken lettingthat pieces, spaghetti, till it is tender. Arrange the cook with the meat the the roast on the platter; serve onions around next spaghetti in a separate dish. A wonderful is made by taking the left-over day'' dish spaghetti and onions, putting them in a baking with on any top, moistening them dish, onions there is,and baking about twenty minutes. gravy
About
* *

Deviled
1800
6

Beef

Rolls

Calories Prepared mustard Pepper and salt if liked garlic, and in rather thick slices.

slices cold

roast
sauce

beef

Worcestershire

small

clove

Slice the beef

evenly

Meat

Recipes

125

and salt and Sprinkle each slice with pepper slice Eoll each spread with prepared mustard. and fasten with a toothpick. Arrange in shallow baking dish, add any left-over gravy, stock, soup tershire of Worcesa teaspoon or plain water if necessary, and the garlic. Bake in a moderate sauce about oven thirty minutes.
"

Smothered
1825
1 flank

Steak Without
1 1

Calories

Gravy
bay
leaf

steak

or

small

11/2 lbs. round


1
cup

pinch eelei-y seed


and pepper
to

canned

tomatoes

Salt

taste

Six

whole

medium

sized

onions

Have

steak, or yourself with the edge of a heavy plate. Lay it in a well greased casserole (or the kettle of your and fireless cooker) and pour it the tomatoes over the onions little water. Stand on a top, and dot them with Add bits of suet. bay leaf and your sprinkle over celery seed and salt and pepper your in the to taste. Cook slowly for three hours Serve casserole. cooker of a tightly covered on the edge one platter,arranging the onions around and thickened the meat a pouring over gravy made from the tomatoes and drippings in the pan. If you duce not acquainted with are bay leaves, introfifteen cents will yourself. They're cheap buy enough to last you five years, with no exaggeration, ^'riz'' alarmingly unless prices have
"

if you steak well scored buy flank your if it is round steak give it a good pounding

126

The

Calorie

CooJc

Book

and just lately, and

they

add

delicious flavor to soups

made

dishes.

Meat
1500

Loaf Calories
1
egg

chopped lb. %, chopped


1 1
cup

lb.

beef

pork

I/2 tsp. salt % tsp. black

bread

crumbs

^
2

onion

i/4 cup

pepper milk skimmed

or

1 tsp. poultry seasonino^ strips bacon If you meat at home, grind onions, grind your if you do not care for onion seasoning, two

celery,^yith it. If you buy ground meat Add fine and add. chop onion or celery very and seasoning and then mix gradually the crumbs in a long in thoroughly the egg and Form milk. the top, oval loaf,place the strips of bacon across After lay in a greased pan and put in a hot oven. one-third it has five minutes, add cooked about in a bake of hot water, lower the heat, and cup moderate oven three-quarters of an hour longer, used be crumbs Cracker can basting often. instead of bread, or rice,but both are higher in
stalks of calories is often than used. bread crumbs. Veal instead of beef

Mock
2000
1

Duck Calories
4

flank
cups

steak

strips bacon
and pepper

iy2

dressing
a

Salt

Buy
lay it

flank steak Make


the
a

and

have

it well
as

scored

at the

butchers.
on

dressing

for

poultry, and
around
it

steak, then

roll the

steak

Meat

Recipes
or a

127

and

fasten
a

with cord

skewers

cord.
a more

For

the

amateur if less bacon

is best, producing effect.

certain with

artistic
over

Lay

meat

and it,add one-third cup five After about put in a moderately hot oven. the heat minutes and lower bake, with frequent Of course don't really basting, for an hour. you if it is done in a reguhave to baste it,especially lar that two roasting pan, or between pans any fit tightlytogether, but you'll have a juicier, more

pan, of hot water

in

delectable it
now

bite if you
then.

do

take

the

time

to moisten

and

Beef
6150
3 1 lbs. round lb. mushrooms steak
or

Steak

Pie

Calories
Suet

Pastry
Salt and

dough
pepper

Equal bulk Stand steak


a

of
over

celery
your

butcher
thinner

and

make
he

him

cut

the
you

great

deal it.

than

thinks

just shave it. Have rather shallow baking dish with slightly a sloping into pieces three meat four Cut your sides. or and roll into tight little rolls, with inches square
ought
to have
a

Make

him

bit of suet

in the heart
them

of each

roll.

Flour
bottom

each of and

roll and
your

arrange

neatly in the
it is covered.

baking dish
rolls

until

Salt

the pepper mushrooms of meat

water.

thicker

slightly,then put in a layer of sliced celery; then another or layer of in gently half a cup rolls and pour take Then pastry dough, roll it your the than for an ordinary fruit pie, cover

128

The

Calorie

Cooh

Booh

meat with

and
two

decorate

around

the

edge

of

the

dish

long strips of pastry coiled together into make eifect. With a a knife a rope design on top, with hole in the center one big enough to let you in a slow oven the pie needs it. Bake add water as three and one-half hours, carefully adding water If the crust shows and then. now signs of baking This with folds of heavy paper. too rapidly cover from have come is an old English recipe and must dish fit for a the royal kitchen,as it is indeed a ten people. king. This recipe will serve
0

Roast
1335
1 lb. beef 8

Liver
Without
1 egg Salt and small "whole

Calories

Gravi/
pepper bay leaf

Uver

strips
cup

bacon

V2
6

bread

crumbs

1 1

onions cup milk

clove
fat

V2

Beef it when

liver is best
your

for

tbsp. bacon this dish, so

you

can

use

has worn housekeeping allowance its last pennies and a meal two down towards or is to be provided before the next pay day brings the liver thoroughly in hot joyous relief. Wash then water and parboil it for fifteen minutes, putting in the water, salt,pepper, bay leaf and While it is boiling, clove. fry or broil five strips mash of bacon till it is crisp and it it or break into bits. When trim then
meat

boiled,cool it a little and out all the parts that are tough or stringy; of the finer knives of the put it through one grinder. Mix it with the bread crumbs, beat
the

liver

has

130

The

Calorie

Cooh

Booh

egg.
are

The not
so

taste

is not

so

very

different
not

but

they

so

easily shaped and well when cooking.


0

do

hold

together

Corned
6350
5 3 3

Beef

Calories
V2 cabbage
6 6

lbs. corned
carrots

beef

potatoes
onions

turnips

of end Buy, if you can, a piece of the upper in lean meat the brisket, as that piece has more of curing it than most pieces used for this process meat. Wipe the meat well, tie it into shape, put it into a large kettle and let it come gradually to boil. Boil hard for about ten minutes, skim off a then let it just the scum that will gather, and simmer or put it in the fireless cooker for two hours. require still longer cooking Maybe it "vvill been if youVe tion unlucky enough to acquire a sec"

of too
not

ancient corned.

an

animal.

Choice

beeves

are

often

Wash the

and

scrape

the

carrots cut

and
up

turnips,peel
the

onions
the

and

potatoes and
and with
the the

cabbage.
and before
hour

Halve

carrots

turnips

and

put them
an

the onions it is to be

in to cook served.

meat

hour

Add

the later, as they cook more This is to cook. cabbage only twenty minutes against precedent, I know, but the reason why so is because taste'' a boiled dinner people many the overcooked and becomes cabbage has been hard to digest. Try it the twenty-minute way
^*

potatoes half an quickly, and allow

Meat

Recipes
to

131

and
you

see.

It

generally

pays

try anything

once,

know.

Veal
1370

Croquettes
Calories
2 eggs

%
y2

lb. cold
cup

veal
crumbs

bread

Fat
Salt and pepper

Flour

Put
add
and

the

cold

veal

to it the

bread
one,

through the meat crumbs, the yolks of


and pepper. the mass

chopper,
both eggs
maining re-

white

of

salt

Beat

the

and of meat Shape crumbs into croquettes, roll each in the egg white and then in flour, or if you prefer it, very fine bread cracker or crumbs, drop into deep fat and fry till brown.
0

white.

Roast

Veal Calories
meat

Leg of Veal,
Veal is the second

1055

per to

Pound

hardest
If veal

digest,pork
"

holding first place.


when it is less than
"

is killed too

six weeks

young gerous old, it is really danto

^not

deadly, just apt


It should be

produce
as

a as

bad

stomach It

ache.

eaten

fresh

to ^^hang" helps beef and mutton For does not help lamb veal. or roasting, buy a All are leg, loin, or shoulder. good, the leg or the best looking roast, the shoulder loin making being the cheapest. If you get the leg, have them bone it at market, if the shoulder the or even have the butcher breast pocket" in it. put a the leg bone the Fill the place where or was,
"

possible. but it

^^

"

132

The

Calorie

Cooh

Book

such pocket in the shoulder or breast, with stuffing won't in turkey. You need use nearly so as you Clean and wipe the meat, stuff much, however. it into shape. Rub it lightly skewer it and sew or with salt and dredge with flour. As veal has it while roasting strips no fat,lay over practically salt pork, or a string of little sausages. of bacon or Put on the rack in the roasting pan, add a cup of bake hot water and thoroughly, basting often. sized roast, but Three hours will do for a medium
veal

should in the

be

very

well

done.

Serve

with

gravy

made

pan.
0

Veal
2760
3 2

Birds Without
6 1

Calories

Gravy
bacon

veal steaks
cups

strips the

poulti-y stuffing
the steaks
cut

tbsp. bacon

fat

leg and cut thin. Eemove out even the bone and fat and pound them ^with the edge of a heavy plate if your thinner family has not inherited one of the meat pounders massacred with which all steaks were a generation three inches long Now cut in strips about ago. wide and half as and about lay on each strip half the meat. cover enough dressing to almost Roll up the strips as snugly and neatly as possible to get out of place the stuffing will want Roll a long with fasten toothpicks or skewers. fasten that around each ^^bird,'* strip of bacon with salt and pepper, roll on, sprinkle the whole in flour and fry in any kind of fat bacon, ham, beef drippings, or vegetable shortening until or
Have
" " " " "

from

Meat

Recipes
in trim
cream
"

133

brown.

Put
pan,

the
pour

birds

rows
or

in rich

greased
milk
an

baking
bake Thicken make

in thin

and hour.
to

until the meat the

is tender

about

half

milk, adding
gravy,

more serve.

if necessary

plenty of

and

Veal
2300
3

Cutlets Without
1 egg
or

Calories

Gravy
ham fat

veal steaks

Flour

Bacon

Buy the steaks from the leg, or chops. Clean and wipe dry, sprinklewith salt and pepper ; have in that, then white of egg ready and dip the meat
in flour
or

in very

fine bread
pan

or

cracker

crumbs.
or sage sau-

Fry in iron
fat Serve instead with

frying
done.

with Take

bacon, ham
out
on a

until

hot

gravy of water.

made

in

the

pan,

platter. using milk

Roast
900

Leg
so gone *^ mutton

Lamb
Pound

Calories

per

Americans
lamb and that if I
not the

have
word

utterly daffy
*'

over

is seldom for
mutton

heard

might
better

gave any be at all

directions

they
is

popular.
many

than
more

lamb

to

However, palates and


more

mutton

mittedl it is adthan

nutritious.
eat many
own

that under
seems

we

buy and
the
name

of its
that

possible
to

there

likely a sheep masquerading offspring. It hardly bona be enough could


It is You
can

fide lambs

fill the

demand!

tell the
the

difference,not

only by the size,but

by

flesh

134

The

Calorie

Cooh

Boole

deeper color than lamb, in lamb and the bones are pink, while mutton white. bones For of either the leg is roast are a the commonest of cut, though a crown roast, made the rib chops, is often used. the Too few know roast of lamb of a shoulder possibilities or mutton, is popular in many roast although veal shoulder families. The shoulder roast does not make quite such even, pretty slices, when carved, but the meat is tenderer and the meat of is just as as tasty will roll the leg. If you have a good butcher, who it nicely for you, it will be a good looking roast, saddle It is roasted too. is the leg. A roast as
and bones.
a
*' ^'

Mutton

is

of mutton Trim

is also
and clean

delicious.
the
" "

mutton or leg of lamb wipe dry and sprinkle it with salt and pepper. Put it in a roasting pan, one with a rack if possible, with flour. Pour and dredge the meat a half cup

of hot the

water

in the

until

flour is brown;

pan. then

Bake
lower

in

hot

oven

the

fire and

"

roast, for lamb, two hours, basting frequently and if necessary from time time. to adding water Mutton Lamb should is always be well done. sometimes preferred rare, like beef. Vegetables delicious carrots, turnips and potatoes are
"

when
a

roasted

in the

pan

with

lamb.

When don't
as

ing carv-

leg
beef.

of lamb

for

pity's sake
side
to

husband
roast

slice it from There's


a

side

let your he would

each to carve special way piece of meat, and the rule is always to cut across the grain of meat with it. A leg of lamb never should The be cut down, straight to the bone.
"

Meat

Recipes

135

the bone slices will lift away from and the meat is more tender, as

easily enough
well
as

better

looking,when

carved

properly.
0

Lamb
530

Pies
Without About Pie
1 1 cup flour

Calories

Filling
150

Filling Would
Cold
lamb

Average
per

Calories

Vegetables Gravy y2 tsp. salt Take fill them


you

tbsp. shortening

1^2 tsps. baking powder


Milk

individual
with

baking

whatever

grease left-over lamb pans,

them and

and tables vege-

have, adding gravy or, if there is none, of Part of a can and a sprinkling of flour. soup to good advantage. be used store soup" may of the flour and so on, using enough Make a crust milk to let it be rolled easily. Eoll out, shape into about each pie and bake on rounds, lay a round the pies in the little casServe fifteen minutes. seroles baked. in which they were
**

Lamb
5820
4 lbs. lamb

Stew
Without
3

Calories
meat

Gravy

stewing

6 medium 6

sized potatoes
Salt
and

onions

turnips 3 parsnips % tsp. thyme


pepper

(powdered)

stewing meat from the forequarter is good, the neck the poorest. Clean the shoulder ing well,wipe dry, and pop into about a quart of boilBuy
your
"

water.

Simmer

for

an

hour

and

half, then

136

The

Calorie

Cooh

Booh

and hot water, if necessary, well, add more and (Of course thyme. put in your salt, pepper needn't use thyme if you don't like it,but you ing excel in the cookthe Greeks, who it's a hint from of lamb, and you might try it once anyhow.) onions and turnips and parsnips, cut Add your till Cook the size of the onions. in pieces about meat and growing tender, vegetables both seem then add potatoes, peeled, which ought to cook in in the done When put the meat thirty minutes. the vegetables of a big platterand arrange center skim round the

about; thicken
or
serve

your

whole,
a

in

and pour gravy It is boat. gravy

over times some-

acceptable change to have dumplings beef instead of potatoes. Veal or with this stew in this stew, for the lamb be substituted can with rice, though veal stew is really better made
very

and

beef

stew

rather

calls for

the

addition

of

tomatoes.

Corned
1250

Beef

Hash

Calories
1^2 cups chopped boiled potatoes
fat

IV2

cups

chopped

corned

beef 2

tbsps.cooking corned
corned
can

To

make

the

best

beef
beef.
a

hash

you

ought

first to boil your own do this,you won't


taste

make of

If you can't or substitute that will corned beef. A

fairly well

out

canned

of the most good dish of corned beef hash is one is But bad one delectable a things in the world. boiled Be potatoes are sure truly awful. your

138

The

Calorie

Cook

Book

and bake until the vegetables top of them, cover done. Potatoes, cut in larger slices than the are other vegetables, as, of course, they cook more be added to this dish. quickly, may
0

Lamb

Steaks, Italian
2625

Calories
2 carrots onion cup peas 1 1

6 2

lamb

steaks oil stock

tbsps. olive
soup

1/2 cup
2

large potatoes Buy the large lamb well with


a

Garlic

them

chops, split clove

thyme thin. cut rather of

and

Rub

thyme. Drop them in a is the oil, hot. When they are


add the
soup
"

garlic and powdered frying pan in which beginning to brown


"

water

will

do

the

carrots

and

onions, diced,and the potatoes, quartered. Cover transfer the frying pan tightly, the whole or thing to a covered casserole, and bake in a moderate
oven

for

an

hour

and

a 0

half.

Lamb

Chops
2100

en

Casserole

Calories
Flour

leg chops
tomatoes

1/2 can

Powdered Salt
and
"

thyme and and


have

pepper

Buy
them

the
cut

larger chops
thin.

the

leg chops
them

"

Salt

them
pour
a

well
over

in flour. them the

pepper Arrange them


can

and

roll

in

casserole,
and and add bake

half

of tomatoes

pinch of slowly for


tender.

powdered an hour,

thyme.
or

Cover
the
meat

until

is very

Meat

Recipes

139

Lamb
570
10

Kidneys
Calories
6 slices bacon and

kidneys
Salt

pepper

kidneys, split them open and parboil them about ten minutes. Lay them, open, on a them and well-greased broiler, season put over and broil. each a strip of bacon Serve with the
the bacon.

Clean

Creamed
965

Dried Calories

Beef

1/^ lb. dried beef 2 tbsps. cooking fat


1 egg

(scant) first by

IVz cups whole milk II/2 tbsps. flour


Dash
of

paprika
water
over

Freshen it and

the beef

it want squeezing out the you rather extra good, fry it in the fat until it is crisp, in the milk, add then the flour, stirred pour up into a paste with some of the milk ; cook, stirring all the time, till well blended; let simmer few a minutes, stir in the egg^ well beaten, add a dash of paprika and serve on a hot platter,surrounded toasted brown and into cut by slices of bread diamonds. or points or squares
0

pouring hot salt. Then, if

Quick
Ham,
Potatoes
1 4

Baked Calories

Ham
per
443

1505

Pound

and

Milk,
1

Calories

slice ham

two

inches

thick

potatoes

milk cup Salt and pepper

Buy
ham.

large slice, right


you

out

of the middle
soak

of the
water

When

get it home

it in hot

140

The

Calorie

Cook

Book

parboil it for twenty it out, lay it in a well-greased Take minutes. have it the potatoes, which baking pan, pile over the sliced rather thin, pour over been peeled and and bake the milk, set in a moderate whole oven about Keep basting with the milk, forty minutes. if necessary. adding more
ten

minutes

or

so

and

then

Baked
12600
1 1

Ham Calories
V2 %
cup cup

8-lb. ham
egg

bread
brown

crumbs sugar

Whole

cloves

Buy the whole though epicures

big one, will tell you that it spoils a ham fornia to be cut before cooking. A shoulder, or Caliham, if well cured, tastes just as good as attractive the and looks very the regular ham on table,too. It's generally lots cheaper.
of
a

small

ham

or

half

When dubious brush.


two

get the ham looking spots and


you

home wash

scrape

off any
a

it with
water

stiif least

Then
"

soak
over

it in

warm

for

at

the ham Take night is better. and put it into a kettle filled with from that water cold water. Bring to the boiling point and then simmer slowly; put in the fireless cooker for at

hours

least cool
When and

three down

hours in the

"

four

is better.

Let

the

ham

cold,or carefully
sugar
rows

it was liquor in which nearly so, take out, put on


remove

boiled.
a

the crumbs

skin.
;

Make it
a

platter, paste of
ham
;
an

the egg,

and

spread

on

the

stick in

of whole

cloves, about

half

inch

Meat

Recipes
pan

141

apart; put
of the

in

roasting

with

about

cup

it boiled and for an bake liquor in which the oven hot at hour and a half, slowly. Have the crackling. When first, though, so as to ^^sef this stops showing a desire to coast for the pan the ham with the liquor in the all the time, baste sweet If you have some vinegar in which pan. or peaches have been put up to pickle,use pears about half
a

cup

of this to baste

with.
a

Serve hot
to

with

spinach as escalloped potatoes and ham folks just cook a though most
cold. the tag ends of a ham last, may into croquettes, or served and made as hash And is good. ham Either way good, too. At the
0

dish,
it

have

be
a

ground
loaf.

ham is

awfully

Pork
1225
3

Tenderloin
Without
3 1

Stuffed

Calories

Dressing
grease

pork

tenderloins

11/2 cups

poultry stuffing

stripsbacon tbsp. bacon

Fresh
world to

hardest pork is the very American digest and most

meat

in

the
eat

families

aid from of it without me. entirely too much any My butcher says there are families who buy from animal him but the who no patronize practically tainly though pork cerpig. It isn't good for them does taste good. But do try to have pork rather for a treat than or an everyday affair
" "

even

an

every
some

week
reason

dish.
"

Ham I
mean

is not smoked

so

hard

to

digest,for
course, not

fresh

"

and

crisp bacon,

ham, of properly

142

The

Calorie

Cook

Book

broiled

it,is not at all hard to digest. So I am going to put in this little lone, lorn pork recipe. The book just one ders. shoulexcess eating of pig must be on your own have them and So buy the tenderloins Wash them, splitlengthwise,but not cut in two. dry, and lay on each half a cup of wipe them for a hen. Bring the stuffingsuch as you'd use the dressing as much meat can as you up around which be removed must fore beand fasten mth string, Have one tablespoon of serving, of course. bacon heating in a baking pan and pour grease Over each the tenderloins. put a strip of over
or

baked

until the

fat is out

of

"

bacon.

Place about
an

the

meat

in

moderate

oven

and

bake
must

hour.

Fresh

pork, like

veal,

it The be very, very, very well done. rawer milk gravy in the it is. Make is the less digestible
pan

in which

the

meat

was 0'

cooked.

Sweetbreads
1300
1

la

King
Toast
pepper

Calories

Without ^/^ green


6 1 1 green egg

lb. sweetbreads
mushrooms

1/2 can
2 1

olives

stalks

celery
.

pimento

tsp. lemon
; the

juice
are

Buy
same

the veal sweetbreads

others

not the
wrap un-

thing
them stand

at at
an

all.
once

When and

you

get them

home

put into oold water.


well and

Let

them

ing put into boilin which is salt and water one teaspoon of lemon juice. Boil gently twenty-five minutes. Take from fire, plunge into cold water, drain, and
hour. Wash

Meat

Recipes

14^

then

remove

all membrane the

and

so

on.

Break

into
the

pieces.
pieces ;

Have

mushrooms,
and

celery chopped and cooked; olives and cut pimento, pepper


add
all to the

in
gether to-

white

sauce.

Cook

^YQ

minutes, stirring briskly. Just


the

before

taking
shells.

from
been

fire beat

beaten.

in the ^gg, which has already Serve toast in patty on or

Roast
Edible Select
a

Chicken Calories
smooth
per

Porticm, 1045
chicken with

Pound

skin, soft feet,and bone. If you a pliable breast get hold of one with long hairs, beware ! Roast decorated it long stew it. Be and tenderly, or don^t roast it at all is thoroughly clean, inside and out. a chicken sure After washing, dry it well and rub a little salt over body, wings and legs. Stuff it carefully^ being particular to plump out the breast so it i? and Sew the chicken even rounded, not lumpy.
"

up.

For
comes

this you
on

will find that the


grocery
as

soft white is best. Tie the

cord It the

that

your

parcels
thread close
and

doesn't

tear

the
and

flesh fasten of

does.
to

legs together
Now
about
over

them flour

sides.

make
two

paste

creamy

butter,

with
on

tablespoonfuls of each, and spread it the legs and breast; then dredge the whole flour and lay the chicken in a roasting pan.
Add
a a

its back.

very

little hot

water

to the pan.

place in
browned

hot

lower

when and the flour has oven, the heat. Baste with three table-

144

The

Calorie

Coolc

Book

spoonfuls of melted of boiling water.


there will be

butter, mixed
After
you have

with used

half

cup

ture this mix-

It will very of

boiling water basting adds to the taste of the chicken and prevents it from becoming too dry. Do not roast allow about too rapidly. For a five-pound chicken
two

ing. enough fat in the pan for bastto add a cup likelybe necessary quent Freto the liquid in the pan.

hours.

Chicken Five-Pound
1 4 1

en

Casserole
5670
1 small

Chicken
% Vo
3

Calories
clove leaf tomatoes

fowl

garlic

ripe olives pimento


green stalks small pepper

bay
can

V2
4 1

Flour

celery
onion

strips bacon
and
a

Salt

pepper

For
you
are

this dish

you

can

use

pretty old hen


one

if has

unfortunate

enough

to have

that

to be

but, of course, it is best with a good **et,'' Clean and cut it up. the chicken roasting fowl. Eoll each piece thoroughly in flour and lay them in the Have olives,pimento, a well-greased casserole. celery,onion and garlicall chopped pepper, all together in a bowl. pretty fine and mix them each handful ing Strew over layer of chicken, seea of the that all pieces are going to get some and dredge each layer with some assorted flavors, in the cenStick your ter, flour. extra bay leaf down add all the tomatoes, heated, and over pour
hot
water

until it is within Put


on

about
the

an

inch and

of the

top of the casserole.

cover

place

146

The

Calorie

Cook

Book

"

onions or potatoes, if you are celery, or stewed Put in each cup a generous rather shy on chicken. is none, if there or teaspoon of left-over gravy, of pastry, with round of white cover a sauce; pinching the two rounds together very thoroughly round it helps to have the edge of one wet a air holes on little prick in your top, and bake till the pastry is done minutes. about thirty-five out the pies on the plates on which Turn they are to be served, decorating each with a sprig of parsley.
"

"

Fricasseed

Chicken

Calories per Pound Fowls, Edible Portion, 1045 this style of cooking, you For do not need a chicken, though, of course, no elderly hens young rivals of Methuselah mittanc rooster should or gain adto your cooking pot. Clean the fowl well, with boilingwater. and cover put in the sauce pan Cover is tender and stew gently until the chicken This will take anywhen pricked with a fork. where from two to four hours, according to the fowl in question. If the chicken is not very fat add a quarter pound of salt pork cut in dice. When done, thicken the liquor in the pan with flour. This dish is good when noodles cooked are with the chicken for the last thirty minutes of with it served stewing, or when dumplings are In either case a good deal more liquor is necessary than when is to be considered, as both only gravy and noodles an astonishing dumplings use up of fluid. So, if you decide amount on either,be

Meat

Recipes
water

147

sure

and

have

plenty of

added

to the

stock,

drown the chicken though, of course, you mustn^t in it or you'll lose all flavor. Enough to almost the dumplings or noodles when the chicken cover are put in will be about right.
0^

Broiled
Edible For chickens. for the Portion
you
505

Chicken
Calories
need
young
a no

per

Pound
and tender bird

broiling
You
but

frying
bird

camouflage broiling brooks


can

fairly old
deceit.

open,

cut

the

tendons

at

Split clean all joints,

thoroughly, dry, sprinkle with salt and pepper, and hot well-greased broiler. Broil a on arrange that all at least twenty minutes, taking great care evenly and that the chicken parts shall be cooked
does its in
not burn. you

If you
can

are

very
a

much

afraid

of

burning
the nice

give it
oven

good running
finish it
on

start

safe

hot

and

the

about it, in a well-buttered pan, fifteen minutes, then set in the broiler and finish. Before serving spread with butter and scatter a the meat. tiny bit of chopped parsley over

broiler.

Bake

Chicken
920
2 3 cups

Dumplings
imth

Calories

Milk
salt

white

flour

I/2 tsp.
1 cup milk
or

tsps.baking powder %

egg

water

Sift the Beat


water.

iSonr, baking powder


egg

and add
as

salt
the

together.
milk
or

the

and
grease

add

that, then

No

is necessary,

the

dumplings

148

The

Calorie

Cooh

Book

liquid full of fat from the meat that has been boiling in it. The dumplings may either be rolled out and cut, like biscuit, or simply If this is to be done, it dropped from the spoon. of milk in mixing them. is better to use a full cup in the liquid The dumplings must not sink down rise up the meat, so they can rest on but must light and puffy. It is a good plan to throw a very into the pot just before little cold water putting will not be in the dumplings, so that the water boilingjust as they go in. Put them in as rapidly as possible,and after they are in put on a tight and boil steadily but not too rapidly for cover Lots of folks have idea good an twenty minutes. only They're not dumplings are hard to make. Don't keep looking fuss with them. mustn't you be as hard to see how they're getting on or they'll be. and Keep that tight, tight leathery as can before you peek, the full twenty minutes on cover ing lookdo you'll see something worth and when you at, let alone tasting.
are

to be cooked

in

"

Chicken
This
is
a

left-over

Dumpling dish, and


because Just

Pie
I can't tell what know what

it's worth

in calories left
at 100
over.

I won't
one

you'llhave dumpling
calories
have
a

average

fair sized
at 1045 you

calories and

and

the it.

chicken Well
"

pound
with

guess

^when

dumplings, if you're wise you'll Then make more dumplings than you'll need. next day put the left-over chicken in a greased white if or some sauce baking pan, add gravy,
chicken

Meat

Recipes
half
a

149

no

gravy
"

was

or left,

can

of clear
on

chicken

soup

store

soup

"

thickened.

Then

top put the

dumplings, crowding them together till solid top to the pie ; brush them a rather you have lightlywith a little bit of water; put the dish in It'll be the best chicken the oven and bake. pie It doesn't much tasted. need ever cooking, you It ought to be everything being already done. ready for the table in twenty minutes.
Baked Veal
720

left-over

Heart Calories

en

Casserole Pound
500

Heart,

per

Stuffing,Vegetables, Etc,
3 1 2 1 6

Calories

veal
cup

hearts

1 1 1

stuffing

turnip bay leaf


whole clove

carrots onion

Flour

stalks

celery the hearts

tbsps. bacon

fat

Clean

thoroughly, wash
them
or

them
as

out,
much rub

dry them well, and then stuff as stuffing get in. Sew you can
with salt and

with tie them

up,

the and roll in flour. Have pepper fat hot in a frying pan, drop in the hearts bacon Make and fry till they are brown. bed of the a

in a greased casserole. vegetables, all chopped fine, Lay on the vegetables the hearts, dredge with a the fat from the fryover tablespoon of flour, ing pour the clove and add bay leaf, and threepan, Cover quarter cup of hot water. tightly, set in moderate and bake oven slowly for two hours. Serve
more

in the water

casserole. before

It may
are

be necessary

to add

they

done.

Keep

watch

150

The

Calorie

CooJc

Book

with be

your

eyes

and

your

nose,

too.

This

dish

can

prepared beautifully in the fireless cooker. Fix it in the to keep watch. 't have Then you won for roasting. as big receptacle
0

Roast

Turkey

Turkey, 1360 Calories per Pound Turkey is the king of the winter table. It may don^t enjoy roast be that there are people who turkey, but the poor things are luckilyfew. But if you aren^t careful, your turkey will not be as good as he ought to be. First, don't pick out a is as unbending as iron, breast bird whose bone be nice and white, but sort and the legs shouldn't Gentlemen of bluish. turkeys are said to be best, but I think that's sex prejudice. I've had some key Clean your turdelectable meals from lady birds. thoroughly, pull the tendons from the legs if you and cut out the oil bag at the root of can the tail. Wash, and then dry him, inside and out. Have the dressing ready, and pack it into the breast to have so first, enough to you will be sure give the bird a proud and swelling breast to present It Sew to the table. neatly with cord. up generally looks best if you cut off the neck, and it into draw the skin neatly backward and sew and place so the front of the bird is all smooth Put the rest of the dressing into the body even.
" " "

and
over

sew

up

that

vent.

Then

rub

the of

whole
two

bird spoons table-

with

salt

and and

paste made wings and

of butter Fasten down the

two

of flour creamed

together.
in
a

legs and

lay him

Meat

Recipes
has
pan
a

151

big
and

double

roaster, which
Put
the the

cup
a

of hot

water

in the bottom.
when

into

b^gun the fire and roast slowly. Three hours and for a ten-pound bird, more more they get. Turkey should be well done
be turned the of
over

flour has

hot oven very to brown turn down


and the and
a

half

bigger
should

in

the

Baste

bird
an

often hour

from time to time. pan while roasting. Threehe

quarters
him and
a

before
a

is done

slipabout
move re-

necklace

of half
roast

dozen

little link sausages


When he is done and and all. make Pour
the to
a

let them him


to

with

him.

hot

platter,necklace
in the it with
pan

off
rest

some

of the
gravy,

grease

into

thicken
water.

flour

stirred

paste with
boil them the
or

cold

roast

the add
a

like giblet gravy, If you gizzard, heart and liver,chop to the


gravy.

fine,and
fowl add

sausage

to each

serving serving. It's a


cook
on some

When

wonderful
ones

addition.
a

You

can

extra

in

pan

and

with don't much

sprigs of
roast too sausage

lay them parsley, so


on

platter, there'll be plenty, but


bird
or

around

the

many

the

there'll l3e too

fat

in

the
0^

gravy.

Stuffing
1

for

Roast Calories
%
cup

Goose

925
cup cup

cracker

crumbs
prunes

apple

sauce

chopped the

Salt

Cook

prunes
use
a no

until
no

they
sugar.

are

very

soft.
them

If and

they chop
some

are

sweet,
Make but

Stone

them. sugar

dry apple sauce, adding flavoring. The dressing should

rather

152

The

Calorie

Cook

Book

taste, and fill up the To be sure duck. there are no special directions in this book, so the dressing may duck for roast but the preparing and roastbe not strictly ing au fait, of a duck does not differ materially from the
own

distinctlysweet. together, salt to your


not be

Mix

the three

ingredients

modus

operandi
to be the average

of

getting any

other

sort

of fowl

ready
But

introduced

to your carving knife. is better with this dressing goose

than
you

with

one

made

in the
else

want

something
mashed
up

ordinary way. again, try equal


boiled
so

If
tions por-

of

soft,mixed

onions potato and together. That's ever


0

very good, too.

Turkey
2725 1

Dressing
Calories
14
6
cup

large loaf
loaf)

of bread

(1%

lb.

milk

1 onion
1 clove cup of fat

garlic

large stalks celery 1 tsp. poultry seasoning % tsp. powdered thyme


Salt
and pepper

There
run

is

nothing
cook

that

puzzles me
as

in the the the

of modern

books

do
to

general recipes for


who roast
a

poultry dressing. They


has cooked hen like of

read
to
one

woman

advice
a

about

to

bantam

particularly small

variety, or

is ^^One maybe a nice fat robin. cup of crumbs'' crumbs at of cracker one suggested. And cup that. Now I never made cracker crumb dressing.

never

knew

anybody
that

else that I do
not

made know
own

it,so
how

it is
fectly per-

very

likely indeed

delicious it is.

But

in my

little private

Meat
It is

Substitutes

hardly fair to advise people to eat less meat It bit in filling its place. not and a help them be awfully funny, if it weren't would pathetic, to that comes to of bewilderment the expression see
the
average

face Some
when

when

dinner

minus friends

meat
are

is

suggested.
and

of my dearest I speak of

tarians, vege-

entertaining
how
do them? you

them
you how

people
dare do
you at

say

in it?

hushed What
to

voices, **But
do
you

to do

feed

And

manage

get along
well.
"

when

actually
I'm their the

stay
I

their

house?'*
very

get along
to

enjoy
as

it. in

quite
own

willing
homes
"

admit

right here
a

I do

that
a

after

bit

I hanker

for
a

crispy
of beef

taste

of of

broiled

lamb
most
or

chop, for
delectable
a

slice

steak
for I'm

just the
or

shade fish.

of
But

pink,
when of nut dishes
true
tals mor-

bacon,
not at

chicken,
house

bit

of with

their

I think
or

longing
see, your

roasts, Protose
of mushrooms has

croquettes,

the You

wonderful

they
a

serve.

vegetarian
wot not

few

dainties

that

ordinary
now!

of.

Protose
a

croquettes
hole with
a

What

is Protose? it you don't it's

I'll bet know.

cooky

'round

Why
it's made have

good.
into
to
a

vegetarian It is really
sort at

meat.
a

substitute.

And

buy it

conglomeration of grains You of loaf and packed in cans. vegetarian centers, I believe, but
154

Meat

Substitutes

155

if you

take

the trouble
so.

to hunt at the

it up

doing
Protose

And
you have
can

place

you where

won't you

gret re-

cure pro-

get

list of other

vegetarian

goodies.
Unless
you

vegetarian camp of cooking. The won't know their pet ways you best and very likelythe most complete vegetarian New the market is ''The cook book on Cookery" Frances Cooper, and I have taken the by Lenna liberty of lifting" a few of her recipes for you. She, too, has given the calorie value of her dishes. the calorie I have, of course, to discover no means add I couldn't value of Protose. up her recipes myself if I tried. So I hope she '11forgive me for just annexing the whole thing. Her recipes I have with and I've put in some marked her initials, stitutes subothers too, giving you quite a choice of meat
friends in the
^^

few egg recipes Notice, please, that there are brain them. the average flops eggWhy among ward meatless meal is in view, is a only when beyond my comprehension, but it generally does, and looks on a as an vegetarian, who your egg breakfast luncheon or staple,just as the rest ot us do, is pretty generally egged to the point of he dines out. repletion when You in The
will notice that

Nuttolene

is also mentioned

Cookery recipes, and, of course, you'll to tell you it is,but I can't. I what expect me shall have to speak sharply to my vegetarian friends. They have been remiss, and let Nuttolene remain unknown But it'll be easy enough to me.

New

156

The

Calorie

Cook

Book

to find
are

out

from

vegetarian headquarters,
There
are

if you

interested.

other I think

strange
that
I

things
go

mentioned

in that

book.

shall

day. Part of the fun of going adventuring some is to eat foreign foods and to foreign countries foreign recipes with which to astound bring home tage not take advanand Why delight your friends. of new things right here at home?
0

Broiled
784

Protose
Calories of

Eemove will one-half

the end
come

of

can

Protose, so
Slice
way.

the

tents con-

out

whole. round

the Cut

Protose

in

inch

the slices,

the slices
pan,

into halves.

Place
the
the any

on

an

oiled As

dripping
soon as

broil

quickly under browned, turn plain,or with


Roast Eemove

flame. other desired


0

one

side is
Serve

side to the
sauce.
"

flame. L. F. C.

Protose
794

With
Calories of
a

Dressing

pound can of Protose, cut it down through the center lengthwise,and lay in a dripping pan, with the flat halves the two Sauce side down. Prepare half of the Brown recipe and dilute with an equal quantity of water. and Pour this over the Protose, place in the oven bake for an hour and a half, basting hour to an Serve with Dressing frequently with the sauce.
the contents for Roasts." L. F.

C.
same as

dressing being just about the given already for poultry, I won't

The

that It

copy

it.

Meat

Substitutes

157

adds
tose

an

egg

to the

seasoned

hasn't

dressing
The

yawning any is to be baked by itself.


Sauce mentioned

crumbs, and as Procavity to fill, why the


calls the for two

Brown

strictly vegetarian ingredients, but


Sauce

Brown

Protose isn't necessary. IVe eaten baked with white made from the butter or gravy sauce, in the pan in which it was and water cooked.
0

Protose
1412 1 lb. Protose
1 cup
corn

Cutlets
Calories
2 cups eggs
TnilTr

flakes
1

Remove

the contents and of


a

tsp. salt of a pound half in with


on corn

can

of

cut in halves

each

eight slices.
this and

Protose, Sprinkle
of the

the bottom
corn over

dripping pan flakes, place the Protose


it the until

one-half

sprinkle
Beat
the

remainder
the whites and in

of the
and

flakes.

eggs

Add

the milk and bake

yolks are well blended. this over tose the salt, the Propour
slow
oven

until

set.

"

L. F.

C.

Mock
1213

Veal

Loaf
tbsps. butter
hot

Calories
2

1/2 lb. Protose 1 tbsp. grated onion


1 6

1 egg
1 cup

tsp. salt
whole-wheat wafers

milk

tsp. celery salt

Protose, add the butter, grated onion, Roll the salt, celery salt and the beaten egg. crackers fine and add to the mixture, then add the
the hot milk. Turn into
a

Mix

bread

pan

and

bake

twenty

158

The

Calorie

Cook

Book

thirty minutes platter and cover


or

in

hot
a

oven.

Turn cloth whole

upon

a
a

hot few
be may-

with will

damp
out any

for and

minutes.
sliced
"

The
and

loaf

come

served

with

preferred

sauce.

L. F. C.

There
cream,
"

are

directions is like shaved

which

chipped Protose serving chipped beef in cream


for small and for cooked in
a cream

in

the Protose white


sauce;

or

directions with

Protose
has and

hash
a a

and

Protose
sound look
to to to

steak
the

onions, which
of
to
a

natural natural is

ears

meat

eater

eyes

tasty
Then

reading meat meat-eating lipsI know.


this
new

used

recipes. It

rection with distuff, for broiling that, like the recipe for broiled Protose, and roast Nuttolene, to be served with mint Nuttolene sauce, mighty like lamb, and creamed with hard boiled eggs ^thank goodness, this cooking person talks of them being hard boiled in the good old fashioned way! No ^^hard
comes

Nuttolene

"

cooked" be taken

evasions from the

for
can

her!

Then
cut

Nuttolene in halves

is to and

whole,
a

baked

surrounded in the
oven

by

cup
an

of

stewed

staying
Nuttolene Ham

for
about not

hour.
803
c. a

averages

tomatoes, I gather that table pound. Vege-

but also only Nuttolene dark dark another I really couldn't entry say horse when discussing a vegetarian food product, I? could demands also Vegetable Gelatine, and I won't that for you. Too many so strangers copy

calls for

"

"

to

introduce sounds

at

once.
"

But
and

do

think

that

Nut need

Chops

good

that

recipe doesn't

Meat

Substitutes

159

thing you can^t buy at the nearest store, so it's attainable to all.
0'

chain-grocery

Nut
983
2 6

Chops
Calories
1 6
egg

tbsps. peanut tbsps. cream Trim


crusts

butter

slices crumbs

bread

12

tbsps. cracker the

egg

bread; spread with peanut butter ; cut into three oblong pieces. Beat the and add the cream, dip the bread in this,then
from cracker in
a

into bake

crumbs.
oven

Place

on
"

an

oiled L. F. C.

pan

and

hot

until brown.

Here
be

is another

chance

to

use

peanuts that can't

passed by.
Peanut
4052

Roast Calories
2 1 2 4

qt. slightlytoasted
crumbs
cups peanut butter medium sized onions
cup

bread

tsps. salt

tbsp. summer
cups eggs

saYory

2 2 1

mashed

potatoes

milk

by rubbing pieces of Prepare the bread crumbs stale bread making fine, loose together, thus and toast crumbs. oven Dry these out in a warm with the milk, the peanut butter slightly. Mix adding only a small portion at a time and mixing all of the When thoroughly before adding more. milk has been added, beat the eggs and add to the
peanut
butter.
or

Stir

in the

bread

crumbs mashed well

the

fine

chopped
and the

grated onion, the hot seasoning. Turn into a

potatoes
oiled bread

160

The

Calorie

Cook

Book

tin and

bake

one
a

hour. moist

Turn cloth
or

upside
over

down

on

platter and
with
a

place
and

the

ing tin,allowthen loosen

it to remain knife

five minutes
turn out

more;

upon

with
"

parsley

and

moulds

nish platter. Garof cranberry jelly.

the

L. F.

C.

And
"

here

are

opportunitiesfor
can't

chestnut

lovers in
any

recipes
the

that

be

called

chestnuts I'm

but

real

and

honest

meaning,
Roast
2 1 1

sure.

Chestnut
1497

Calories
eggs

IV2 Clips chopped chestnuts


3 cups cup cup stale
cream

bread

crumbs

tsp. salt

% %

tsp.

sage

milk

"

To

prepare

the
remove

tsp. grated onion chestnuts, boil ten minutes;


1

while
with

still hot
a

the

shell and

the inner
but the not

skin
too

sharp
the fold

paring
eggs

knife.

finely. Beat
the
cream, then

the

Chop, add slightly,


chestnuts bread in
a

milk

and

chopped
in the bake
"

and

the

ings; season-

crumbs. moderate

Turn
oven

into about

an

oiled

tin and

twenty

minutes.

L. F.

C.
o

Chestnut
4325
1

Pie
IV2 pts. white
Cream biscuit

Calories
sauce

qt. chestnuts, shelled


canned

Vz Pt.

mushrooms

boiling chestnuts, place water and boil ten minutes, then, while move hot, rethe shell and inner skin with a sharp paring knife. the mushrooms and Drain the liquor from
To
shell the

dough them in

162

The

Calorie

Cook

Book

Baked
2093
1 2 1 2 4

Lentils Calories
tbsps. butter y2 tbsp. mint 1 tbsp. thyme 2 tbsps. summer
1 4 3

pt. lentils qts. cold tsp. lemon


small onions cloves water

juice

savory

whole

tsp. sage

11/2 taps, salt Wash with When


soft

tbsps. chopped parsleyseveral hours.


a

the

lentils and

soak
and

Cook

the
the
remove

herbs, onions
water

cloves, tied in
and the
the

bag.
are

is absorbed

lentils
butter

the

seasonings, add
a

and Bake
"

salt and one-half L. F. C.

put the lentils into hour, garnish with

buttered

dish. and

parsley

serve.

There, that is all from The New Cookery, There enticing looking suggestions for are plenty more meals meatless naturally, it being compiled for for whole meals those whose are entirely meatless and many and ever, amen ever goodies in the line
" "

of desserts
there

that

sound

new.

You

will

note

that

is

no

mention
do not

of pepper

Vegetarians
it is very
but it
can

bad of

approve for the * innards,'' and


course

in any of the above. of pepper. They say don't


use

it,

be

added

by unbelievers.

Though
*^hof

that all always well to remember ulating things are truly too irritatingand too stimand should be indulged in with discretion it is meatless take We the meals
remember
a

at

all times. In

arranging
dish
to necessary.

that

central

place of
meat

roast

is not

really

eat

for

its

protein

Meat

Substitutes

163

though we most of us think we eat it only and of course the protein must because it's good and be supplied to furnish to upbuild the energy substitutes tissues of the body. The meat are the vegetables of the evereggs, cheese, nuts and helpful bean family, but milk has a lot of protein value, too. So, for instance, if you have a dinner of baked celery, hot graham potatoes, creamed ice or muffins,honey, salad; a dessert of custard to cocoa or or cream junket; and maybe milk We drink, youVe protein enough right there. have housewives just got this notion of sajdng *'I11 for dinner" and beefsteak have thinking is planned and the whole dishes meal the other are simply the chorus girls supporting the star. able However, we admit that a central dish is desirvalue
" " "

makes satisfies of the

the
our

table

look

sort

of

rounded

out

and

inherited is
a

ideas

of

convention,too.

One

best

bean

loaf.

Kidney
1750

Bean

Loaf

Calories
2 1 eggs

^
2 1 4 3

lb. red
cups small

kidney beans
crumbs

bread
onion

tsp. salt
and

Pepper
thyme

paprika, and

large stalks celery tbsps. butter or margarine Soak the

the over night. Have kidney beans onion and celery chopped and when the beans are ready put them, with the onion, celery and a pinch of powdered or thyme prefer it sage, if you to cook together in boilingwater. When the beans
"

"

164

The

Calorie

Cook

Book

thoroughly. Stir into quite soft drain them them the melted fat, the bread crumbs, the eggs oughly. slightlybeaten, and the seasoning. Mix all thorIf the mass so seems dry as to be crumbly little not to hold its shape, add threatens and a in a well greased baking dish it tightly milk. Pack It is good served with leftover and bake half an hour.
are

gravy
sauce.

from

some

other it with

meal
two
or

or

with

tomato

If you
across

bake the

bacon

top you'llhave to make some right there and won't gravy pan accumulate enough meat to spoilthe record of the also day for any but a real vegetarian. This may with navy beans be made or splitpeas, or dried
beans.

strips of fat enough in the


three

lima

Baked
975

Lima

Beans

Calories
iy2 tbsps. molasses
Water soda

y2 lb. dried lima 14 lb. salt pork Soak

beans

y2 tsp. baking
the beans
over

night. Parboil them in hot have water in which put half a teaspoon of you baking soda, cooking gently about half an hour. cold water them. in a colander, and rim Drain over Thoroughly scrape and clean the rind of the piece of pork. Make deep slashes in the meat, almost to
the rind.
water

Put

it and

the beans

to cook

in

more

hot

soft. are gently till the beans beans. quickly than the navy They cook more ing Then put the beans in a greased baking dish, addand the molasses stirring it through them, and cook

Meat

Substitutes

165

with need.
up,

any

salt and

pepper

you

may

think

the beans

Then

and
an

bury the pork in the beans, rind side add a little clear hot water. Bake slowly

for

hour.

Spaghetti
1 1 cup cup

and

Salmon
1

Loaf

1010

Calories
tbsp. chopped parsley
cup

spaghetti
salmon

^2
2

bread

crumbs

1^

cups

milk Salt and

tbsps. butter
water

pepper

Cook
it is

the

spaghetti in

boiling salted

till

tender, then drain it and pour cold water over it and drain a again. Grease baking dish well and then sprinkle with half the bread crumbs; spread in a layer of spaghetti,dot with bits of and chopped parsley, put butter, add salt,pepper in a layer of salmon, another of spaghetti and till all the spaghetti and fish have been season, used. Top the dish with the rest of the bread Pour it the milk, dot with crumbs. bits of over butter on top. Bake erate about half an hour in a modoven

Bread
bread
sweet crumbs milk

Crumb
500

Omelet
3

Calories
eggs pepper

cup cup

Salt and

ground very fine and oughly. the milk, letting it soak in thorthem over pour Separate the eggs; beat the yolks. Stir the bread mixture till it is quite free from lumps and then add the egg yolks and salt and pepper to
the bread crumbs

Have

166

The

Calorie

Cook

Book

taste.

Beat them

the whites in last.

till they the


set

are

very

stiff and
a

fold

Pour

mixture in
a

into

well
oven

baking dish and till it is puify and brown.


buttered
o

moderate
once.

Serve

at

Macaroni
1325

Loaf
2 1

Calories
eggs

%
1 1 1 1

cup cup cup cup

macaroni

of milk

grated
bread

cheese crumbs

tbsp. parsley i/^ tbsp. green pepper % tbsp. pimento


Salt and
pepper

tbsp. butter
Break the macaroni
water

boil it in salted Scald


pepper,

into very small until it is done.

pieces,and
Drain it.

the milk

and

turn

into it the bread

crumbs,

which

and salt,parsley, green pepper have been finely chopped. Beat stir them Have the
a

pimento,
the
eggs in the

well, and
macaroni.
and turn

in and

last of all mix

well buttered into bake.

baking
that. Dot

dish

mixture and

ready the top


A
so

thickly with
sauce

butter adds

Serve

hot.
ever

mato to-

to it. Next

day it is

good

sliced

and

fried.

Italian
950

Risotto

Calories
3

% cup rice 21/2 cups water


1 1 green pepper

tbsps. salad
tomato clove

oil
soup

i/2 cup
1

small
cup

garlic
cheese

large

onion

grated
the double

Put should

the be

rice,well washed, in boiling,and cook in a


the water

water, which
boiler Mince till
the

the rice is soft and

absorbed.

Meat

Substitutes

167

and onion garlic very small. Put pepper, green and when the salad oil in a frying pan hot add onion and garlic and cook until the green pepper,

soft, but
till the
the tomato
a

not

brown;
has

then browned

add

the

rice and

cook

mixture

pile on
cheese.

add slightly.Then or so soup ; cook all together a minute ; it the grated hot platter and spread over

Nut
1/2 lb. American
1 1 1
cup

and
2035

Cheese
Calories
2

Loaf

cheese
walnuts

English
bread

cup egg

crumbs

Grate the
nuts.

the

cheese, or
the

tbsps. water 1 tbsp. butter 1 tbsp. tomato catsup Pepper, salt,paprika and grind it very fine,

chop

slightlybeaten, the bread soaking in the water, the crumbs, which have catsup. butter, melted, seasoning, and the tomato Pack in a buttered baking dish. Bake about thirty
Add
egg, been

minutes.

Noodles
1192

and

Cheese

Calories
II/2 tbsps. butter
1 milk and pepper

% lb. noodles y^ lb. American 1 tbsp. flour Cook the


water.

cheese

cup

Salt

noodles
cover

till tender
with cold

in

boiling
and

salted drain

Drain,

water

again. Grate the cheese or a greased baking dish put and them, put on pepper sprinkling of flour. Then

fine. Into dice it very layer of noodles ; sail and of butter dots a

layer of cheese, then

168

The

Calorie

Cook

Book

salt,pepper, butter and flour,with noodles, more all the another layer of cheese on top. Pour over milk, seeing that it soaks well down into the mass. Bake slowly three-quarters of an hour. The same recipe is good for spaghetti or macaroni.
0

Bean
600

Roast Calories
^2 % ^2
2 green cup
can

y-z lb.
1 1 6

navy

beans

pepper

bay leaf
onion stalks

bread
tomato butter

crumbs
soup
or

celery
the

tbsps. with the

margarine
the
ing morn-

Soak

navy them parboil

beans
ten

over

night.
a

In

minutes with

Then
green

cook
pepper

until and

tender

celery. Force through a sieve,mix it thoroughly with the bread the butter, to taste, add crumbs, salt and pepper in a melted, and the tomato soup ; pack the whole baking dish and bake thirty minutes.
0

pinch of soda. onion, bay leaf, the whole thing

Carrot
695
1 2

Loaf White
cup Gg^

Calories

Without %
1 2

Sauce
crumbs

lb.

raw

carrots

dry bread

medium

onions

Sprig chopped parsley 4 stalks celery

tbsps. cooking fat


and
pepper

Salt

gether carrots, onions,celery and parsley tolittle in fine. Boil as and chop them tilltender. water Drain, and mix with as possible, the bread crumbs, beaten ^gg, and one tablespoon fat almost of the fat butter, lard, beef or bacon and will be good. Season pack into a kind any

Chop
"

the

"

"

170

The

Calorie

Cook

Booh

from the milk, white sauce a baking dish. Make butter and flour; add enough finely chopped red it pimento to look pretty and taste good; pour
over

the about

eggs; ten

pop

the

dish Good

into

hot
on

oven

and

bake

minutes.

served

toast.

Broiled
310
1 lb. mushrooms and pepper

Mushrooms Without
1

Calories

Toast

tbsp. butter

Salt

Toast

Brush
for
a sauce

the
or

mushrooms,

remove

stems

and

save
on

well

Peel soup. buttered broiler

the cap

caps

and

put them

side

side has
now

cooked, turn them and place bits of butter, salt and uppermost
Broil about f^^e minutes.
on

After that up. in the little cups pepper. toast


very

Have

the

ready and
careful
and

put the mushrooms

it,being

when

serving
the melted

not

to

upset the little

cups

lose out

butter.

Egg
1840
6 eggs cheese

Cutlets
Calories
6 6 rounds

of toast
milk

1/4lb. strong American


2

tbsps, whole
and

tbsps.butter

or

margarine bread in

Salt

paprika

rounds, slightlybigger half about than your and quite thick pans, gem Grate inch. Butter, with part of the butter. an the cheese, spread the bread with that and bake
the
"

First, cut

until
gem

brown. pans, pour

Break
a

the

eggs

into

well

buttered
over

tablespoon of hot milk


can

each break-

and

bake

till they

be

lifted out

without

Meat

Substitutes

171

ing. Salt them, put


over oven an

each. at egg
on

Take

once,

top
the

the from eggs if you it that time can put way; of each round of toast and serve.

the

generous bread and

dash
the

of

paprika

Sometimes
let the egg

cheese

gets humpy
your

and
case

refuses
you

to
can

stay balanced, in which

generally
round

accomplish
toast
on

end

by

of

landing
side.

your

egg

platter cheese successfully on the unadorned


the

laying the side down,

Mushrooms
660

on

Toast
Toast
per
cream

Calories
About
100

Without

Toast
1 lb. mushrooms

Calories
I/2 cup
6 slices

Slice

iy2 tbsps. butter

or

margarine
Salt and

of

toast

pepper

Brush

the

mushrooms

well, remove

the
the

stems,
stems

enough to and cook ten minutes. cover Drain, saving the into in which water they cooked, and drop them in which the butter has been a frying pan heating.
" "

Put them, and peel the caps. scrape and into boiling water barely caps

Salt
both water

and

pepper

them

to the
were

taste.
cream

Brown and
any

them of
may

on

sides, then
in which cook
a

add

the
be

they
minute

cooked

which

and left,
on a

longer. Arrange
mushrooms
serve. on

the the

toast

hot
over

platter,place the
the
cream

toast,
fifteen

pour
are

and

If the

mushrooms

thick

meaty
Most

minutes. You

ones, I prefer them cook books call for your

boiled

utes. only five minand


you

buys

mushrooms

takes

172

The

Calorie

Cook

Book

your

choice.

Some
over

like the mushrooms.


0

merest

trace

of nutmeg

grated

Baked
730
1

Mushrooms Calories
V2 cup
2

lb. mushrooms
cup
cream

bread

crumbs
or

Ys

tbsps. butter

margarine

"

the stems, scrape mushrooms, remove them and peel the caps. Butter flat baking dish a tom a pie pan does beautifully and strew the botwith part of the bread have crumbs, which been fried brown in the fat. Arrange the mushrooms the crumbs, salt and on them, pepper all over crumbs, pour sprinkle with a few more
"

Brush

the

one-third

cup

cream

or

milk

and

bake

utes. fifteen min-

Italian
1670

Spaghetti
Without Cheese
tomatoes I/2 can 3 tbsps. salad oil

Calories

%
1

spaghetti large onion


Grated

lb.

Italian

cheese

spaghetti until it is tender, drain it, drain cold water it and over again. Chop pour the onion fine, add a finelyshaved clove of garlic in too, if you like it,and fry till a golden brown the oil. Strain the tomatoes, add them, and cook all together. Put the spaghetti into the pan and till it is thoroughly heated, cook with the sauce with then a platter and serve grated pile on
the
cheese. The
any hard

Boil

Italian
grocery

cheese is

that
best.

you

may

buy

at

Italian

Vegetable
Potato
600
2 1 cups Qgg

Recipes
Absorbed
i/^
cup bread fat

Croquettes
Fat in
crumbs

Calories
cold

Without
potato

Frying

mashed

Frying the wliite


^

Separate
the
the

and mix

yolk
it into

of the

the

egg,

beat Mold
quette cro-

yolk slightly and


potato
in the
in

potato.
roll
each egg,

into

croquette
beaten crumbs.

forms,
white

slightly
bread
a

of the

and

then

the

Fry
flavor
to the to

quickly
add two

in

deep sprigs

fat. of

It

gives

distinctive

finely chopped

parsley
0

mashed

potato.

Potato
750
2 cups lb.

Cheese Calories
1 1 e^

Puff

cold

mashed American

potato
cheese

strong the

tbsp. milk

Beat
the
a

egg,

and

then Butter
then

beat
a

it and

the

milk

into in

mashed

potato. potato,
of

baking
of
on

dish; put
top.
a

layer of
more

layer
cheese

cheese, finely
Flavor
oven

grated,
with
about
a

potato,
minutes.

and

dash

paprika.
0

Bake

in

quick

twenty

Sunshine
845
6 2

Potatoes Calories
V2
1
are

medium

sized

cold
or

potatoes

cup

milk

tbsps. butter Cold baked than


are

margarine

sprig parsley
even

potatoes
cold boiled

better

fixed

this

way

ones.

Peel

the

potatoes

173

174

The

Calorie

Cook

Book

and in

dice them.
the

Have

the

fat hot in the pan


on

drop

and the salt,pepper all parsley; keep turning till the potato bits are but not crisp. Then delicate brown a over pour is delicious, the milk thin cream of course and let it cook into the potatoes till it is almost sorbed. ab-

potatoes, sprinkle

"

"

Potato
1000
6

Surprise
Calories
6

medium

si^ed

potatoes
1

cheese

dice

tbsp. butter
do
not scoop

Scrub
a

the
out

potatoes well, but


one

peel. Cut
out
some

plug

of

side of each

and

potato. Fill the cavity with a small piece of cheese, put in a dab of butter, return the plug
of the and
the

lay

the

potatoes in the
Bake
as 0

oven,

on

pan,

with

filled side up.

usual.

Stuffed
730
6 medium 1 1

Potatoes
Calories
2

potatoes

tsps. butter

tsp.
egQ

cream

Salt

Paprika

Scrub
It's
a

tbsp. chopped parsley the potatoes thoroughly and


southern stunt to grease

bake

them. fore be-

their

skins

putting them in the oven, and skins, as ought, you'll find you
them.
out

if you eat the it improves

When
cut
a

the thin the


^gg,

potatoes
slab

are

done

take

them

and

off the

remove

potato with

fully top of each, carea teaspoon, mash

it,add

the

well

beaten,

cream,

salt,chopped

Vegetable parsley and


the
mixture. of

Recipes
the of shells full of

175

butter. Flick
set in
a a

Pile
dash

the

top
It's way,

each,

hot

good without only add a bit


Oven

the
more

oven, if egg,
cream

paprika over brown, and


you
or

the
serve.

want

it that

butter.

French
700

Potatoes

Calories
IV2 tbsps. fat
Salt

5 6

large
medium

or

potatoes

Peel

potatoes

and
**

cut

them

as

you

would

if

to be French fried.*' the fat Have they were hot vegetable shortening, lard or margarine in a baking pan; salt the potatoes, lay them in
"

"

the them
on

pan

and

set

into

moderate

oven.

Watch
brown other.

one

carefully and when they are and brown side, turn them
0

crispy
on

the

Candied

Sweet
600

Potatoes

Calories
l^/^ tbsps. brown
Salt sugar

large sweet potatoes iy2 tbsps. margarine


3

Peel slices hot in

potatoes and
about
a

slice them, the


inch thick.

long
Have

way,

in fat

half

an

the

and lay the potatoes in it, sprinkling pan, them with the brown a little salt and sugar.

Cover

brown slowly till they are Turn side. brown and one on again. If they show signs of burning before they are done, add little water. It generally is necessary or a you can parboil the slices ^ve minutes before putting and cook
very
"

them

into

the

fat.

176

The

Calorie

Cook

Book

Candied
3

Sweet
740

Potatoes
tbsp. fat
tbsp. brown

II

Calories
1 1

sweet

potatoes the

Salt

sugar

potatoes and slice in rounds, rather Butter thin. a baking dish well, and lay the potatoes in it in layers, sprinkling each layer with Pour and the pan dotting it with butter. sugar about half full of water and bake till done. They ought to bake slowly for about an hour, and are if covered, until generally better they need browning.
Peel
0

Hot
%

Sour
310

Cabbage
%
tsp. sugar

Calories
Salt

cabbage 2 tbsps. salad oil ^/2 cup vinegar Eed

cabbage is best for this. Slice it as for cole slaw, and drop it into boiling salted water. Cook it over Drain, and pour twenty minutes. the oil and vinegar, hot. Let it cook in that about and ten minutes, add salt,and serve. sugar
0

Tennessee
1015
6
ears

Com

Calories
2 eggs

of
cups

com

11/2

milk

%
butter

tsp. salt corn, or boiled if it is winter

1^2 tbsps, melted

Paprika
fresh
or

Cut
which
use corn

the kernels has


been
corn.

from

com

canned that

left over, But the


and

time,
from

best

results Cut

are

is fresh

uncooked.

the

kernels

178

The

Calorie

Cook

Book

the

sauce

five minutes. is
to
as an

fashion harmful creamed

delicate

as

unreliable

Cabbage cooked in this and no more cauliflower, digestion than any fresh
0

vegetable.
Com
650

Oysters
Calories
Flour Cracker crumbs

medium
com

sized

ears

cooked

e^

Salt

Take down

cold

cooked

corn

the center

of the

sharp knife kernels, laying them open.


and
run a

out Then, with a blunt knife or a spoon, scrape Beat the the juice and pulp of the corn. egg mix into it the corn, some salt and pepper, slightly, into and be made can enough flour so the mixture about little forms the size and shape of an oyster. and fry Boll these in finely ground cracker crumbs in lard, or vegetable shortening, till a good them Corn Serve hot. oysters can crisp brown. very

be

made

from

uncooked
o

corn,

too.

Glace
380
3

Carrots Calories
2

large carrots 1^2 tbsps. margarine Wash and


scrape

medium

tsps. brown

sugar

Salt

carrots, and slice each in three slices, lengthwise. Drop them into boiling utes, salted water and parboil for fifteen or twenty minof the slices. depending on the thickness Drain, and lay in the fat, which has been heated the them in an iron frying pan. Sprinkle over
the

Vegetable
and sugar, tender. are
very

Recipes
fat

179

fry

them

in the

and

sugar

till they
are

Yellow

turnips, or rutabagas,
in this way.
o

also

good when

cooked

Celery Stalks
125 24

Calories
1

celery stalks
Take
the
are

tbsp. butter of the

heavy
too

outer

stalks

celery, the

tough to put on the table raw; and trim them them; lay them, whole, in scrape cook gently till tender. and salted boiling water Arrange on a hot platter as you would asparagus, them the butter, and to taste over season pour melted. Celery has few calories,is good to eat It is fine boiled in short and good for you. very pieces and served in hot white sauce.
ones

that

Escalloped
475
8

Onions
crumbs

Calories
V^
cup

medium

sized onions

bread
milk

11/2 tbsps. margarine Skin the onions. If

I/2 cup
you

do

this

under

cool

all beneath and the onions water, holding both hands won't its shelter,you a single weep. weep After they are peeled, put them on and boil them Have till they are ready a buttered quite tender. baking dish. Fry the finely ground bread crumbs in the fat, stirringso they will not bum ; sprinkle onions ; in the bottom of the dish ; put in your a few the top ; crumbs the rest of the buttered strew over the milk in at the side of the dish, so as not pour
to

dislodge the crumbs;

set

in

moderate

oven

180

The

Calorie

Cook

Booh

and

bake

twenty-five minutes.
then fix them
with

Or flour

boil the and

onions

and first,
you

butter, as

would

escalloped potatoes.
0

Creamed
420
1 1 lb. white
cup

Turnips
Calories
tbsp. butter IV2 tbsps. flour
1

turnips
Salt
and

milk

pepper

them into dice. Put turnips, and cook until tender. into boiling salted water and flour ; put the of the milk, butter Make a sauce few moa ments; turnip dice in, cook them in the sauce and serve. season People who won't eat will like them and eat them mashed turnips at all,

Peel

the

and

cut

in

this way.
0

Peppers
325
6 sweet
cups

Stuffed
Pinch

Calories
2 2

1%

green cold

peppers

boiled
pepper

rice

Vs red

jweet

celery seed tomato tbsps. canned strips bacon


remove

1/2 onion Cut the tops from seeds


way

Salt

carefully, so
broken. When

and the peppers that the sides are

the

not

about the peppers in which cool,stuff them with the rice,

Parboil

in any utes. ten min-

has

been and

mixed

the

celery seed,

the

red

sweet

pepper

onion, which have also been parboiled Cut each strip and the tomato. and chopped fine, of bacon into three pieces,lay a piece on top of utes, about and bake stuffed pepper, each thirty min-

pouring

little warm

water

around

the pej)-

Vegetable

Recipes

181

pers

to

keep

them

from

becoming
with rice

too

dry

in

ing. cookor

Good,
beef hash.

also, stuffed

and

cheese,

Escalloped
800
1
can

Corn

Calories
11/2 tbsps.
butter
or

of

corn

y^

cup

bread

crumbs

margarine ^2
Salt
and
pepper

cup

milk

Line
add
a

buttered of
corn,

baking
with dotted
on

dish salt with

with
and

bread
pepper, and

crumbs,
another
so

layer
of

layer having
and

crumbs,
crumbs

butter,
over

on,

the

top.

Pour

it the

milk

bake

twenty

minutes.
o

Glace
315
10

Onions Calories
1

small

onions
lard
or

tsp. brown

sugar

1^4

tbsps.

vegetable

Salt

shortening

Peel

the

onions
in

very

carefully,
and

so

they
in

will

be

apt
water

to

stay
until
pan,

shape,
Have in
turn the till

boil the

gently
hot

salted
an

tender.

grease

in
the

iron sugar

frying
over

drop
and
a

onions, they
brown
are

sprinkle
fried

them,

evenly

and

covered

with

delicate

glaze.

As
I would made needn't
my
some

to
a

Salads
few salad

like

to

make
ones,

remarks,
course,
can

as

soupy

and

though, of
see

you

read

them

I don't

how

you

stop

making Eemember,
go

them.
then
a
"

will is

into

salad

improved
veal

by the
makes demand
you
can

thing known almost and thing every application of salad dressing.


almost
every

known

Cold

wonder for call

salad.
sweet

If

you

have
truth

no

particular
your 'most peas

and

shining
salad mixed is any that

in fool

soul

it chicken is

and
up

anybody.
and that
a

Cold
"

lamb

good
So of but cold

with of

celery
flies bit
" "

and
or

dressing.
any sort

kind swims.

fowl Beef's been


be at

fish beef

chewy
and
up the

somehow, Any
whisked into

salad

has may

made

eaten.

vegetables
salad fruit in
are no as

gathered
all.
as

and

time less end-

And
are

combinations fruits how


may

of

the

themselves. delicious be.


an

Too salads
so

few fresh

know mint

addition had
one

to

I
my

I fearfully misjudged. yet liquid refreshment can, desires at all though


"

My mint bed always have


doesn't I will the
a

been when into

enter

say

that

sprig spice

of
tea

mint is

crushed

and

put into
it adds
now
"

pitcher of cold
wonderful broken

delectable, and There,


salads!
all. in Just

to lemonade.

no

amendments

after

But

try mint
182

on

cucumbers

"

As

to

Salads

183

let it stand
It adds
a

bit with

them

to

get

the

best

effect.
bination com-

zest

to tomatoes.
ever

It

salad
in

combined

improves any by mortal hand.

And

just wonderful. not Nasturtium leaves are good too, but are quite as universally liked as mint, and the green
potato
salad

it's

nasturtium All

seeds
!

are

often
on

used

instead

through

Go

right

into the

of capers. salads now.

Harlequin
610

Salad
or

Calories,Using Mayonnaise 1 Dessertspoon per


pineapple
tomato

Boiled

ing, Dress-

Portion

6 6

slices canned
slices

Lettuce
Salad

ripe red drain

dressing
arrange

Wash,
on one

dry the lettuce and salad plates. Then place on each bed slice slice of pineapple, on that one
and in the middle of the tomato
or a

it

of lettuce of tomato. of

Put

little mound

stiff mayonnaise,
or

French

dressing, if that is preferred, the whole. dressing poured over


boiled
0

Water
20
1

Cress
Plus

and
Value
1

Lettuce

Salad

Calories
lettuce
or

of Dressing Used
bunch water
cress

head

Same

amount
cress

leaf lettuce
over

French

dressing

wash it and the lettuce carefully, and shake them gether dry in a big clean cloth. Pile towith salad French on plates and serve dressing, or if you are on reducing bent, salt and lemon juice only. It is good without anything at
all if you eat
a

Pick

bit of

cress

with

each

bit of lettuce.

184

The

Calorie

Cooh

Booh

Water

Cress
Plus

and

Young

Dandelion

Greens
20
1

Calories
water
over on
cress

Value

of Dressing Used
Equal
and
as

bunch

amount

young

dandelion

Pick

wash carefully, plate and treat salad.

dry. Arrange
did the

gether to-

you

lettuce

and

cress

Chives
270

and

Calories

Salad Cottage Cheese Plus Mayonnaise Used


i/2 tbsp.chopped chives
2

y"^ lb. cottage cheese 2 tbsps. mayonnaise Put

sprigs parsley, chopped

cottage cheese into a bowl and stir in the mayonnaise, then add the chopped chives and into balls the size of a large marble parsley. Make lettuce. A bit of chopped piand arrange on mento be added for taste and beauty, too, if may take the place of desired, or green pepper may the chives if you are so unlucky as to dislike their
taste.

Spanish
24:0
2 1 1

Salad

Calories

Without
French Lettuce

Dressing
dressing

large oranges Spanish onion


canned

pimento of the solid sort. slice the onion. Slice them


a

Buy large oranges,


in round

slices and
a

Lay

slice of

leaf, on it a slice of orange, Pour it a that strips of pimento. and over on I grant dressing. Yes tablespoonful of French weird. It is weird. But, while I'm you it sounds
onion
on

lettuce

"

186

The

Calorie

Cook

Book

very

on dressing, arrange cold before and have lettuce leaves serving. very leaves tried bits of mint If youVe never chopped strewed and through your potato salad, try it. than Mint more salads, but none improves many

small, mix

well with

the

potato.
0

Hot

Potato
720

Salad

Calories
1 1

3 2

mashed cups medium sized

potato
onious

tbsp. butter tsp. vinegar


a

Slice the onions


then

Add to a delicate brown. fry in the salt and the vinegar, with Arrange a pepper. baking potato in a buttered layer of hot mashed dish, put on that a layer of onions, then another of onions; set the another layer of potato and and serve till thoroughly heated in the oven whole hot.

very butter

thin,parboil for

moment,

Fruit
525
2 1 oranges

Salad

Calories
fruit

Without
Lettuce

Dressing
pineapple

3 rounds

large grape

Fruit

dressing made of any


sort

Fruit

salad

is, of
an

course,

of

fruit,but

happy combination especially for after a heavy, hot dinner, or to use to come with night. Served Sunday night tea on a warm boiled of half mayonnaise or a dressing made with a light dressing, and half whipped cream, powdering of ground nuts mixed in, it is excellent
this is

As

to

Salads

187

as

combination it would
these

salad
be two
so

and often

dessert.
best

After
us

a we

big
did

dinner combine

for
have

if

courses

and
"

the

tion combina-

made

of fruit.
cut

Well
them

to the main cut

point. Get
the grape

neatly as possible and pile the little triangular sections in a about the the pineapple in sections Cut bowl. mix. all three size and Take juice from same mix with an of French fruits and equal amount the fruit with it and serve on dressing; drench
the meat
as

solid oranges, Eemove fruit.

in two, and

fruit

lettuce.

Or

plates and
person
can

the mixed fruit arrange place the dressing in a

on

individual
so

bowl,

each

help himself.
0

Combination

Salad
amounts
or

Really it 's rather


for

to give silly

tions direc-

this.

Combination
cucumbers

salad

is
and

mixture almost
are

of tomatoes,
any

generally a onions, but

boiled

or

ishes Radbe fitted in. vegetable can good with everything ; so are beets, plain pickled ; and string beans or peas add a cold
any

great deal to

salad

combination
you

that
on

there
or

is.

what If you just combine combination a ever^^one

have

hand,
and

buy

will

approve,

dressing, on together with French salad and to sure why that is combination success. Cucumbers, celery, lettuce, have
value onions While
in
a

put it lettuce leaves,


be
a

little
more,

calories. little more,


round 100

Tomatoes and
you

have
beans
can

bit
more

in

peas numbers
a

still. French

count

dressing at

calories

it is really tablespoonful,

188

The

Calorie

CooJc

Boole

less, some composed

tablespoon of dressing being of oil. Sort of figure it out yourself.


of the
0

Apple,
725
3 12

Date
Plus

and
Value
12

Nut

Salad

Calories

Dressing Used
"

apples
dates

English walnuts

Mayonnaise
Lettuce

whipped

cream

apples and cut into small pieces. Chop the dates and nuts, saving six whole Mix of the nut meats. halves apples, dates and nuts together; pile on lettuce leaves on plates, whipped put a tablespoon of mayonnaise and and on the dressing lay mixed, on each pile, cream, the whole walnut meat, as a garnish. This salad small portions, should not be used, except in very Use as given for salad course. as a regular salad
Pare and
core

the

and

dessert

combined.

Fish
500

Salad
Most in Calories
1

Calories, Using
Has Less
cup

Salmon. Value
2

Other

Fish

cold

fish

hard

boiled

e^

1 cup
1

chopped
capers

celery kind

tbsps. mayonnaise have.

tsp.

Lettuce

Take fresh
are

any cod

of left-over
or can

or

halibut
open
a

fish you is salmon

Cold
all fish if

best, but
or

good.
have
you

Or
no

of salmon and

tuna

you

left-overs
want

just
the

want

fish salad it with

because the

it.

Flake

mix fish,

them, celery,add the capers, or if you haven't don 't like them, chopped parsley or chives. Mix or the whole with mayonnaise ; pilein a dish on a bed

As

to

Salads

189

of lettuce sliced.
serve

and

decorate the

with
in

your

hard

boiled
and

egg,

Chill

salad

refrigerator

then

it.

Cherry
275
24

and

Cottage
Value
cherries

Cheese

Salad
Used

Calories

Plus

of Dressimg
dressing

large white canned

Cottage cheese
French

Lettuce

Drain

cottage

your cheese

cherries

and mix

dry and

Have pit them. your with enough French

be made into marbles. dressing so it can each cherry with a marble of cheese ; finish four on each slightdash of paprika, arrange lettuce leaves, and on serve.
0

StufT
with
a

plate,

Cabbage
435

and

Olive

Salad

Calories cabbage

with

Mayonnaise
Pimento

y^ small
8 green

head olives
or

Mayonnaise
shred
the

cabbage very fine and chop the olives and pimento, mixing them through it. Add two tablespoonfuls of mayonnaise, pile on lettuce and serve. Good with ripe olives,too.
0

Slice

Spinach Jelly Salad


450
1 1 cup

Calories
spinach

Without

Mayonnaise

cooked

Va lemon

package

lemon

jello

Mayonnaise
Lettuce

spinach tillit is very fine. Make your lemon jelly, adding, as part of the pint of water the juice of one lemon, well stirred in. necessary, Pour into six individual or one as big mould cups

Chop

the

190

The

Calorie

Cook

Booh

chopped spinach and set to harden. When ready to serve away arrange nests of lettuce on your salad plates and into the heart of each turn one of your Over jellymoulds. each put a dessertspoonful of mayonnaise or boiled with red dressing and top the whole a cherry or a bit of pimento.
you
0

prefer. Stir

in the

Pear
825
8

and

Pecan with
6

Salad

Calories

Mayonnaise
heap. tsps. mayonnaise

large pecans
of canned pears

2 halves

Lettuce

Arrange the halves of pears beds of lettuce ; sprinkle over on them the chopped nuts and top with mayonnaise. A delicious dressing for this salad is made by very mixing the mayonnaise, half and half, with It has the same food value as the whipped cream. A slightlysmaller calorie value pure mayonnaise. be gained by using a dressing made of half may French dressing and half fruit juice ^pear and juice or pear and peach juice blended. grape
nut meats very
"

Grind

the

fine.

Cole
20
1

Slaw

Calories

Plus

Dressing Used
Cream

small

cabbage
a

dressing

cabbage, peel off the outer leaves and chop the others, or better, slice Mix with cream them very fine with a sharp knife. If you're reducing, mix with dressing and serve. calories. You'll save justt vinegar, salt and sugar.

Buy

heavy

but

small

As

to

Salads

191

String
50
1 cup cup

Bean

and Plus

Celery Salad
Dressing
Lettuce

Calories

Used

V2

string beans celery


the

French

dressing

Chop
Mix leaves.

beans French

and

with

celery together, rather fine. lettuce on dressing and serve

Shrimp
265
1 1
can

Salad

Calories

Plus

Mayonnaise
1

Used

shrimps
celery the

tsp. capers

stem

Lettuce

Mayonnaise cold shrimps thoroughly in very water. Drain, dry well,trim, and break in pieces. Cut the celery in pieces about as large as the shrimps. Mix together in a bowl, add mayonnaise, pile on beds of lettuce,and garnish with capers. Wash
o

Orange
1200
6 12 small

Joy
Value
3

Salad

Calories

Plus

of Dressing Used
tbsps. shredded
coooanut

solid oranges cooked small prunes

Fruit Lettuce

dressing
each

Slice oranges and arrange the bed of lettuce, with


the
over

one

on

prunes,

chopped, in
of cocoanut

center. each

Scatter

half

plate, on pitted and tablespoon


with fruit

portion and
take one-third from
the

dress

dressing. For (enough should


one-third
prune has which

this
be

orange oranges

saved

juice used),
ing, dress-

juice,and
been made

one-third
with
a

French
touch

of

garlic.

192

The

Calorie

CooJc

Booh

This

salad
or

is for for
a

use

as

tho main

dish salad

at

simple
dessert

luncheon dish.

combination

and

Cottage
270

Cheese Amount
2

Salad

Calories

Plus

of Dressing Used
sprigs parsley

1^
2

lb.

cottage cheese
young carrots

fresh

Lettuce

Mayonnaise

cottage cheese rather dry. Grate the carrot, chop the parsley very fine,and stir them thoroughly into the cheese; then stir in mayonnaise till stuff is of consistency to shape into balls the size of big marbles. Arrange on lettuce leaves.
Have the
0

Carrot

and
450

Celery Salad
Calories
Y-z green
4 pepper

3 6

new

carrots

stalks

celery the
carrots
are

tbsps. French
and

dressing
pepper gether to-

Chop

(raw), celery
very
on

tillthey

fine. beds
0

Mix

with

the French
serve.

dressing. Arrange
Lettuce
60
24

of lettuce and

and Plus
French

Chard Value

Salad

Calories
Swiss chard

Dressing Used

stalks

Lettuce

dressing chard four and


on

big stalks of the Swiss them Arrange gently till tender. plate,on lettuce leaves ; pwDur French
the and
serve.

Take

boil
each

These

stalks also make

dressing over terial good salad ma-

when

uncooked.

194

The

Calorie

Cook

Book

Cabbage
50
1 1 cup
cup

and Plus

Calories

Celery Salad Mayonnaise Used


Pinch

cabbage celery cni the

celery Mayonnaise

seed

Lettuce

Chop
very

or

fine ;

celery and cabbage till they are mix, add mayonnaise and celery seed
serve
on

mix

well, and
Prune

lettuce.
o

and

Cottage
860

Cheese

Salad

Calories
Vs cup dry cottage cheese I14 tbsps. prune juice
orange

12 3

large cooked
tbsps. French

prunes

dressing IY2 tbsps.

juice

Open prunes, take out pits,and stuff them with the cheese, adding a dash of paprika to cheese. each plate on a bed of lettuce ; on Lay two prunes of the French ing, dressthe dressing made over pour and prune juice well mixed. orange
o

Apple
3 1

and
520

Celery
Calories
Lettuce
3

Salad

medium
stem

sized

apples
the

celery
and
core

tbsps. mayonnaise

apples and cut them and the the raw celery into small pieces. Squeeze over color. apples a bit of lemon juice,so they will not disMix celery and apple ; pileon lettuce leaves ; Or, top each pile with a spoonful of mayonnaise. mix celery,apple and mayonnaise all together in It isn't quite so before piling on lettuce. a bowl pretty that way but is very apt to taste better.

Pare

As

to

Salads

195

Lettuce

with
350

Cucumber
Calories

Sauce

2 1

heads
slice

lettuce onion

(large) ^ cucumber Ys green pepper 3 tbsps. mayonnaise

Chop
very

the

cucumber,
then

onion

and

green

pepper

fine and lettuce

stir into the into


a

each and

head each

three

Cut mayonnaise. pieces, lay on plate


sauce.

dip

over

portion of the

Asparagus
550

Salad

Calories
Lettuce 4

Asparagus,
or

fresh

cooked

canned

tbsps. mayonnaise
or

Arrange
on

asparagus,

four

five stalks to
across

the

lettuce; pour
of
the
a

mayonnaise
way

person, the

stalks, two-thirds
decorate with

towards and

the
serve.

tips;

strip of pimento

Lettuce
30
1

and

Endive

Salad

Calories
endive

Plus

Amount
1

of Dressing Used
head lettuce

head

French

dressing
; cut

Buy
them

the
and
on

crinkly endive
the lettuce

off the

leaves
and

and

leaves,wash gether dry. Arrange towith French

salad

plates

serve

dressing.

Recipes
Date
2430
1 1 2 1 cup cup

for Desserts
Pudding
Calories
1 2 2 cup eggs cups milk

English
sugar

walnut

meats

dates

tbsps.

flour

tsp. baking

powder
nuts. Beat the add Pour
oven.

tsp. vanilla

Chop the dates and powder and add. and add them, then
thoroughly
very

Mix the

the

flour

and
the

ing bakeggs

yolks of
and milk. of and with reducers!

sugar the

Mix
the

all
eggs,
an

and

then

whites
a

beaten. stiffly

in

pan

bake

hour
cream.

in

moderate

Serve

whipped
It is

Delicious,
for
you !

but !

oh,

you

not

Beware

Baked
750
(5 bananas 1

Bananas
Calories
1

tsp. brown

sugar

tbsp. Peel

butter

or

margarine and

tbsps.

water
on a

the

bananas

put them, whole,

wellthe
over,

greased
rest

flat

of the the

with them baking dish. Spread butter, sprinkle the brown sugar bake in
a

add

water, and
"

moderate
are

oven

about It

thirty minutes
may
are

till the
to

bananas
more

brown.

be done.

necessary

add

water

before

they

It's

rather

good

to may

add also

lemon in

juice, too.
Wash

Bananas
any

sprinkling of be baked right


of
butter
on
or

their

skins, without
them

addition
and

sugar.

well

lay

them

pie

196

Recipes for Desserts


pan, with pop

197

just
open

little water and


serve

in in the

it,bake
skins.

until
Done

the in

skins

this way folks.

they

are

said

to

be

extremely good for

Nut
1770

Mould
Sauce and

Calories

Without

Using English

Walnuts
2 2 cups
cups

dark
hot

brown water

sugar

2 2

large tbsps. cornstarch


tsps. vanilla
meats

Moisten
the sugar
and

% cup chopped nut the cornstarch with


and water

cold

water.

Boil
starch corn-

together,
thick.

and

stir in the from


the

stir until

Take

fire,

pinch of salt and two teaspoons vanilla. When half cool,stir in the chopped nuts, turn into and put where cold. Turn out it is very a mould with whipped cream soft on a or plate and serve
a

add

custard.

Baked
1040
4 4 cups eggs cup sugar

Custard
Calories
1/2 tsp. vanilla

scalded

milk

^
the

tsp. salt nutmeg

Va

Grated

much, and add the sugar add the milk, a little at Pour into one a time, stirring well. large or six individual buttered moulds of nutmeg ; grate a dash the top, and put in a shallow of hot over pan water the oven slow hot, but not boiling. Have though eggs, and salt. Then
not very
"

Beat

and

bake

custard

until you can and have it come

run

silver knife clean.

into the
oven

out

If the

198

The

Calorie

Cook

Book

gets
baked form

too

hot,

or

the water
will be

in the

boils,the
on a

custard

surrounding pan This watery. custard,


turn out

in individual

cups,

should To
one

in soKd

serving dish.
bake
can

be

certain
add

it will do another

this,if

you

it all in
a

You egg. be served

make

very

mould, good baked


it
was

from
three

the dish
eggs.

in which

custard, to baked, by

using only

Floating
537
2 2
cups

Island

Calories
^4 cup
Pinch
sugar of salt

scalded

milk

eggs

tsp. cornstarch

^ and eggs the sugar dissolved


in

tsp. vanilla

Separate
then add add the hot

the

beat
and

the
the

to them

yolks slightly, salt. Gradually


Last, add Cook
a

milk, stirring all the time.


a

the cornstarch in
a

little cold milk. thick from and

double

boiler
over

until it becomes
the spoon.

film

of it forms
once,

Take

the fire at

Pour and if it is at all lumpy, strain. flavor, into a serving dish it looks prettiest in glass. Beat the egg whites to a stiff froth,adding to them a heaping tablespoon of powdered sugar, lemon vanilla flavoring, about third of a teaand or a ringue spoonful of baking powder, which helps the mevaried This is sometimes to stand up. by beating into the meringue any jellywith a bright as flavoring and coloring both. color, to serve Drop this meringue by the spoonful on top of the has cooled, and the custard serve custard, when
"

very

cold.

Recipes for

Desserts

199

Spanish
900

Cream
Sauce
3

Calories

Without
eggs

y^ box gelatin % cup cold milk 21^ cups hot milk Soften do. Beat
the
up

^ (skim)
1 1

cup

sugar salt

pinch

tsp. vanilla gelatin in the cold the


^gg

milk

"

^water

will
the

and then sugar, boiler in double

yolks and add to them gradually add the hot milk.


and

Put ens, thickthe

cook time.

until

the

custard

stirring
boiler and the
eggs turn

all the

Take
the the

dish

from

stir into the

custard Beat

softened whites

tin, gelaof the

salt and

vanilla.
them
one

very

fold stiff,
cream

in the

last

thing, and

the

into Serve
cream.

to harden.
or

big mould, or little ones, cold with a soft custard, cream,


Of
course,

whipped
and

it's richer with whole

and milk.

better

more

fattening made
0

Snow
315

Pudding
Without Sauce
l^/^ tbsps. lemon 3I/2 tbsps. sugar
of 3
eggs

Calories

^/4 l"ox gelatin


1/4 cup
1
cup

juice

cold

water

Whites boiling water the gelatin in the cold Soften


a

water, letting it

minutes, then add to it the boiling the sugar and water, stirringit thoroughly. Add the lemon juice,stir them in well, and set the bowl where it is very cold. Stir occasionally while it is the jelly has become cooling. When pretty thick, fold in the stiffly of the eggs. beaten whites Wet mould with ice water, turn out the water and a in the jelly. Harden it on ice or in a very pour

stand

few

200

The

Calorie

Cook

Book

cold

room.

When
A

turn quite stiff,

it out

on

the
as

serving plate.
sauce, but for

soft

custard

is
use

good
no

used
sauce

reducing purposes all. It^s good enough plain.


0

at

Blackberry
2750
6 moulds

Smash

Calories
1

cornstarch
sugar

pudding

pt. blackberries

y^

cup

3
corn

tbsps. whipped starch

cream

Make

plain vanilla
Mash

pudding
moulds wdth Have the

and that

let
are

it set in custard

handy.
and

cups, or any small the berries, cover


an

sugar,

let them

stand

hour

or

so.

the

dings pud-

dessert turned out them on cold, and serve berries over them, and a plates,with the mashed dab of whipped cream on top.
0

Peach
1580

Short

Cake

Calories
^2 cup
7 medium cup

11/2 cups
3 2

flour

milk
sized

tsps. baking powder tsps. sugar

peaches
sugar

^2
1

powdered
butter

1^

tbsps. shortening

tbsp.

ingredientstogether and rub in the the milk shortening with the finger tips. Add milk can be used, using less baking powder sour and one-third teaspoon soda whipped into the milk. Eoll If not moist enough, put in a little water. out, and bake either in one large round cake or in individual ones. Split carefully,butter each half while hot, put in a layer of peaches, lay the top
Sift the dry
"

part

on,

and

cover

that

with

more

fruit.

The

202

The

Calorie

Cook

Booh

over

them

the
so

milk.
the

Let
are

the

dish

stand

at

least
the

two

hours,
Then

dates

well
nuts

soaked the
oven. can

with

milk. bake
ever

sprinkle the
in
a a

over

top and
This made is the

five minutes
so

moderate it

handy

dessert, as

be

be day before and served cold or the dates may is while the dinner and baked put to soak at noon hot at night. It is good as long cooking, to serve
as can
or a

bit lasts
be reheated

and if

with

little extra Good

milk

added
cream

preferred hot.

with

demand but doesn^t whipped cream, it is quite rich enough in itself.


0

either,as

Raspberry
1200
1 1

Ice

Calories
1 cup water of 1 lemon

qt. berries
cup sugar

Juice

with sugar, slightlyand cover for two, or better, three hours, setting them away the juice. Squeeze through two ^^J^ickto extract of cheese nesses cloth,add the water and the itmon Bed and black raspberries may juice,and freeze. be used, but the red make a prettierproduct. Mash the berries
o

Peach
1425
12 9

Basket Calories
2 3

lady fingers

peaches Cut
the

tbsps. sugar tbsps. whipped in the sides

cream

lady fingersin
on

two

middle, and
of sherbet
center

place them
cups, two

end

around

the

with

lady fingers to a cup. sliced peaches, sugared, or

Fill the canned

peaches.

Recipes for
and of
decorate

Desserts

203

each
cream

basket

with

half

tablespoon

whipped

just before

serving.

Sponge
3280
1

Ambrosia Calories

loaf

sponge

cake

simple it is cold,carefully hollow


a

Bake

(heavy) I/2 pt. cream 1 pt. strawberry jam When cake in a bread pan. sponge
out

the inside that

the

crumbs

"

and

in

the

shell

saving is left,pack
"

ing havlayers of jam and whipped cream, the cream on top. Serve in slices. You may this recipe and less jam than cream prefer more that any kind of jam does calls for. Eemember beautifully. Eed raspberry is almost as good as strawberry. alternate
0

Orange
1930
2 2 oranges
cups

Ice

Calories
4
cups

water of 2 lemons

sugar

Juice

Boil

the water Add


the

and

sugar

utes. together for five minand


oranges

juice of the lemon


the oranges.

and

grated rind of cool, and freeze.


the

Strain

carefully,

Grape
1650
1 1 cup cup grape sugar 1

Ice

Cream
Juice
cup milk 1 of half

Calories
an

juice
cup

orange

cream

Boil

they

the grape juice and make thick syrup. a

the sugar Add the

together till juice of the

204

The

Calorie

Cook

Booh

orange,

strained it is

stir in the milk


It will be
a

and

cream,

and

when shade.

cool,freeze.

lovely lavender

Vanilla
1750
1 1

Ice

Cream

Calories
^
2 cup scant sugar

pt. whole
pt.
cream

milk

tbsps. vanilla
cream,

well into the milk and Stir the sugar the vanilla,stir that in, put in freezer
For
as

add

and

freeze.

strawberry
much
some

or

peach ice
want and

fruit
extra

as

you sugar, most

add

simply crush cream, in your to have cream, mix it in before freezing.

Of be
not

course,

mashed

and

recipes call for the fruit to strained, but most people enjoy

only the flavor of the fruit but the fruit itself


cream.
0

in the

Pumpkin
2000

Pie

Calories
1

iy2
2

cups

cooked

pumpkin
sugar

tsp. cinnamon tsp. nutmeg

eggs

1/2 tsp. ginger


^

% cup brown 1^/2 cups milk

(skim) strain the

I/2 tsp. salt

Steam
care

and cook
be

to
can

pies
and

your own, born out of

pumpkin, or buy canned.


a can.

if you

do not

Very
your the Beat

Add

good spices
eggs

sugar

and

mix
then
a

them

in well.

thoroughly, and
last.

stir them

in,adding
bake
If up

the

milk
at

pastry shell and hour. least three-quarters of an wings before their time and soar
Pour into

slowly

grow eggs to unheard

Recipes for Desserts


of

205

prices,try this pie with


0

only

one.

It does

very

well.

Apple
2140
5 medium
cup

Pie

Calories
^
tsp. nutmeg
or

sized
sugar

tart

apples

cinnamon

%
1

Salt

tsp. butter

Line
over

them
mound.

well pie pan with pastry, lettingit come the apples and the edge. Peel and core slice into the making an rounding pan, even,
a

Pour
to
use

over

them
sugar

the
"

good
Some

half brown
dot

it is very sugar the nutmeg namon, cinor


"

and

bits

of

butter

here

and

there.

of a tea spoonful people like the addition of lemon juice. If you do not use that put in a teaIf the apples are spoonful of water. dry you very need little more Moisten water. the edges a may of the under crust and crust, lay the upper over, pinch the edges tightly together, then trim off Prick the surplus crust. few holes in the top a If you're arcrust to allow the steam to escape. tistic make can stunning designs in a very you pie top.
0

Mince
1305

Pie

"

Mince
per

Meat Pound

Calories
**

people aplenty who have the good old fashioned notion of the mince putting down meaf autumn, as religiously as they ^*put every But to city dwellers mince fruit in summer. up and more meat of a lost making is becoming more
are
' '

There

206

The

Calorie

Cool

Booh

art.

Not

alone

because

the

city woman
but

thinks

she

hasn't
very

time seldom
are

for the process,


has the space

because

she very,

for the finished

product.

There

the market

meats on good prepared mince many tried needed but all I have a little ever

doctoring. of suet, some


three
extra

They

figpreserves
of
better these

adding a bit extra raisins, a chopped apple, thos;e Tommie dates forgot to eat, or the that have been around so long everyone
are

the

better

for

's sick of them. left-overs


'em.

Mince in the

meat

may

cover

titude multhe in

fruit

line

and

be that

for arid

Also

I have

discovered

gar the spiced vinedays, it is good to save and from sweet peaches and pickled pears them it into mince good. I pies. It makes pour can't give a set list of articles for mince pie. Just tion, foundaadd most anything to a good mercantile two crusts; bake it put it snugly between slowly and evenly tillthe crust is a delicate brown, and it's apt to be pretty tasty.
0

Cream
1610
2 1 eggs

Pie

Calories
'V2. tbsp. butter ^ cup sugar

(skim) 2 heap, tbsps. flour

pt. milk

Pastryand yolks separately, Add the sugar and then beat

Beat
them

the

egg

butter, and which bring all to a boil,before adding the flour, Stir that in to a paste. first stirred be must thickens. gradually and keep stirring till the mass into a pastry shell with vanilla,and pour Flavor
into the milk.

Recipes for Desserts


which of the
has eggs

207

already
to
a

been

baked.

Beat

the

whites

spoon tablemeringue, adding one of sugar and one-half baking teaspoon Spread on top of pie, and put it into a powder. the broiler, for just long very quick oven, or under the top. This pie is generally enough to brown Some served cooks find cold, but is good warm. it difficult to bake a pastry shell evenly and well inside a pie tin,and so turn the pan upside down, stretch the pastry over it,prick here and there with a fork to keep it from bubbling, and bake it that way. It is not nearly so apt to shrink out of shape. shell can be Pastry enough for one made

stiff

from

two-thirds of

of

cup

of flour and

scant

quarter cup

shortening.
0

Prune
1015
1 16 1 cup

Betty Pudding
Without
1 1

Calories
(scant)

Sauce

bread

crumbs

if small prunes, tbsp. butter or miargarine

tbsp. brown sugar tbsp. granulated


of cinnamon

sugar

Dash

Prune

juice
a

Butter the
been

baking
crumbs.

dish Pit

and
the

scatter prunes,

in it

some

of have

bread cooked
over

which

till
some

soft; put
of each

in kind

layer of fruit;

sprinkle
merest

dash

the crumbs
fruit
crumbs

of sugar and the of cinnamon with crumbs ; cover ; dot with butter; put in another layer of
on,

and and

so

finishing with
Pour
over

top layer of

butter. If

all the

juice from
of this
to

the

prunes. the moisten

there
so

is not

enough
not

crumbs

they

are

in

danger of

208

The

Calorie

Cook

Book

baking
half either make
more a an

hard hour hard

and

dry, add
a

little water.
oven.

Bake with
can

in
or

moderate

Serve
course, you

liquid sauce. pudding richer, and


and butter.

Of
so

sugar can;

If you
your
0

tastier,by adding not reducing, are


calories.

you

otherwise, mind

Apple
1180
5

Slump
Without %
1
1 cup

Calories apples
and

Sauce
white flour

medium

sized tart

1/2 cup
brown

granulated
sugar,
or

tsp. baking powder tsp. sugar tsp. salt

mixed

Cinnamon
1

nutmeg

%
1

tsp. butter

tbsp. cooking fat and

Pare
buttered

and

slice your baking dish.

apples
Sift
over

lay
them

them the

in
sugar,

cinnamon, nutmeg, or maybe cloves, to taste, and dot with the teaspoonful of butter. Pour in gently them. to almost but not quite cover enough water Then make other ingredients. Sift a paste of your the salt, sugar and baking powder well into the to make flour; rub in the fat; add enough water a stiff paste ; roll it, or hands, pat it between your until it is the right size and shape to cover your dish of apples. Lay it on. Pop the dish inio a moderate and bake until the apples are done, oven which they ought to be in thirty or forty minutes. Glass baking dishes are nice for this sort of very can see so pudding plainly what the insides you with Serve are a pitcher of whole milk, up to. milk's or sauce, as you prefer. Eemember, cream,
"

best

tor

you.

210

The

Calorie

Cook

Book

"ve milk.

minutes.
If

Serve is

with
some

hard

sauce

or

cream

or

the familyapple sauce make refuse to eat in its present state, you can a Some Betty with that. people good Brown very this way. It will not, of like it much better made cooking, nor, the apples being course, need so much Brown already sweetened, so much sugar. sugar of granulated, is good in this recipe instead there
0

Bread
900
1 1 cup

Pudding
Calories
1 egg

stale bread
milk

crumbs

pt.

1/4 cup sugar 2 tbsps. melted Scald the


set aside egg,

14 tsp. salt l^ tsp. vanilla


butter Dash

nutmeg

milk, soak
Add

the bread
next

crumbs

in

and it, the ing mix-

to cool.

the

butter, sugar,
After and hour

already beaten, salt and vanilla. well, put in a buttered baking dish little nutmeg over the top. Bake one
oven.

grate
in
a

slow

Topsy
1 2 1 1 cup

Turvy
615

Tart

Crust
of

Calories
Pincb

flour

salt

tbsps. shortening tsp. baking powder


tsp. sugar

Water Fruit

Sift

the

baking powder, flour,


in
so

salt and

sugar

together; rub water enough


on

the

the

with shortening; moisten dough will roll out easily; roll


cut

floured
gem

board
pans.

and

into
your

rounds
gem

the
pans

size of

your

Grease

lightly

Recipes for Desserts


and
have
"

211

fill them

with
or or

any

sort

of cooked canned

fmit

you
or

apples

prunes,

peaches

huckleberries
a

rhubarb. and bake Don't

Lay
about

on

round

of crust is

top of each pan twenty minutes,


them

till crust

done.

they're to be eaten. down, on individual


six rounds of crust.

up'' till them turn Then out, upside plates. This recipe will make
*^dish

Cottage
2000

Pudding
Without %
2 cup cups

Calories

Sauce
milk flour

% %
1

cup cup

butter sugar

%g^

3 tsps. baking

powder

together. Beat the add Sift flour, that. baking powder ^gg well and and salt together and add, with the milk, to the Bake bread in a buttered butter, sugar and ^gg. Serve with pudding minutes. for thirty-five pan
Cream the butter
sauce,

% tsp. salt and sugar

hard

sauce

or

fruit

sauce.

Jellied Pears
Pears, 90 Calories Sugar, 840 Calories
6 2

Each
per

Cup
peeled thin off the stems

hard
cups

pears

cup

boiling water the


out pears cut

Rind

sugar of 1/2lemon,

Wash and
or

thoroughly, take
end
but

the blossom Boil

do

not

peel

them

together for fiYQ minutes the and lemon water, sugar rind; then add the pears and simmer until they are tender, turning the f ridt and then but being careful not to break the now
core

them.

212

The

Calorie

Cook

Book

skins.
pour
to
over

Cool.
them
a

Put
the

pears and syrup want

the

in
set
a

serving dish, It ought away.


a

form
a

jelly.

If you

pretty color
cinnamon

add

half

dozen

little old-time

red

candies

while

boiling. be Apples may


it does take
a

done

but

this way, and quinces,too, quince all eternityplus to cook

tender.

Junket This is not so much sertatio a disa recipe for junket as on families, junket. Junket is,to many of its greatest lost opportunities. Comparaone tively few seem and yet in families where to use it, it is generally as popular as ice cream. it is known easiest things to make and of the very It is one
one can

of the

most

healthful

that

can

be eaten.
a

You
very

to swing its food value up or down great degree. Also, it is cheap. You buy the little round junket tablets or drug store for fifteen cents a box.
are

at grocery

There
a

twelve

tablets

in

box.
a

only half family and use milk at a time, that means have one can junket from
half and
a a

have If you tablet and a

small of

pint
from

twenty-four
box
"

times

you
a

not the

far
cost

cent

time.
a

To

this add

of milk
or some

little sugar,

teaspoon
you
are

of vanilla
!

grated nutmeg. be simpler?


The

There

Could

anything

making the junket are right on the boxes, and your only trouble will be milk You must not get your in following them.
best

directions

for

Recipes for Desserts


too

213

hot.

You

must

let it **sef
must have

in

warm

room

before
that and

chilling. You
never

fresh

sweet

milk

has
you

been at your soft and

frozen.

Given

all these
as as

have
and

smooth wish.

quick command melting a dish

things deliciously
you could

drink won't people who milk, and need it,can often be persuaded to take what they need via the junket route. Junket is an acknowledged dish for invalids, and fine baby food. One of my friends ished astona was I thought a bit horrified to discover it considered was ever as anything else. But to it is those two table because keep it from your own be like saying, *^0h, no ice cream things would that's only for fever patients!" The have little food junket tablets themselves If you value. whole use milk, a cupful, really full you with two know, gives you 160 calories, 40 calories teaspoons of sugar making a more, If you hundred. round skimmed two use milk, of sugar, which and but one makes a table palaspoon dish,you just cut that sum neatly in two, and ^which is not get a good dessert for 100 calories I'm rooting for junket. Try it yourself. easy.
" " " "

And

Chocolate
850
3 2

Pudding
Calories
^ IV2
cup sugar

tbsps. cornstarch
cups milk

squares

chocolate

y^ tsp. vanilla

Scald
which

the

milk, add
melted

the sugar,
over

and

the

chocolate,
Thicken

has been

boilingwater.

214

The

Calorie

Cook

Book

with

cornstarch, stirred to tablespoons of milk taken from


the heated. the Cook
in

paste wtih
rest After

two

the

before

it

was

double
the

boiler.

taking
cold.

it from

stove, add

vanilla.

Serve

Coffee
880

Jelly
Vs
2 cup cups su^r

Calories

1/2 box 1/2 cup

gelatin
cold
water 1
cup

boilingbot

coffee

cream

Soak

twenty
dissolve
cream.

gelatin in the cold water the hot on minutes, then pour add it. Strain, and the sugar
the Pour in
a

at

least
to

coffee and

the cold.

mould

to

harden.

Serve

Coffee

jellythat by far, can


the
cream.

is very be made Just

place of

tening good, and not so fatin by using water coffee and sugar. gelatin,

Grape
Dumpling,
juice qt. grape flour 11/2 cups
1 1 1 egg

900

Dumplings Calories Grape Juice,


"

800

Calories
2 1

tsp. baking powder

tsp. sugar V2 tsp. salt


Water

tbsp. butter

Sift the

flour,baking powder,
work in the butter.

sugar

and the

salt
egg,

together, and
which has been

Add

slightlybeaten, and enough water to make a paste stiff enough to hold its shape Put the grape when juice dropped from a spoon. in a pan that has a tight cover, and bring to a

Recipes for

Desserts

215

boil.

Now,
on,

as

the

dumplings
old

must

have

something

to rest

put in this pan,


or an

bottom

flat sieve

pie pan plings punched in it anything that will hold the dumwith the boiling of the up and not interfere the grape juice. When juice boils,throw in grape
"

side up, a small with few holes a

one-fourth chance

plings bubbling again, drop in the dumsmall rather tightly dumplings. Cover and let boil for fifteen to twenty minutes, steadily the dumplings on but not too energetically. Serve and covered a platter or chop plate, surrounded juice. by the grape
"

cup to start

of cold

water

and

before

it has

Pineapple
900

Cream

Calories
iy2
1

1/2 cup
1/2 cup
Bit of

minute
sugar salt

tapioca

cups sm-all

milk
can

grated pineapple

together the salt,sugar and tapioca. Have the milk scalded, and pour it, the tapioca, hot, over pouring slowly and stirringall the time. Cook in a double boiler for fifteen minutes, or till the tapioca the pineapple, pour clear. Add into a servseems ing
dish and
set away to cool. water If you
are on ducing re-

Mix

bent, make
It's made The

this with

instead
see

of milk. that it's

good.

If

you're
milk
"

fattening up,
maybe
with
use some

of whole

extra

cream.

recipe is computed

skim

milk.

Dressings,
Boiled

Sauces
Salad

and

Icings

Dressing
Yolks
of 2 eggs

490

Calories
tbsps. melted
cup cup egar

^
1

tbsp. salt
tsp. mustard
few

1^2 %

butter

11/2 tbsps. sugar

milk

Cayenne

pepper,

grains

vinegar
and lemon ;

or

half

vin-

11/2 tbsps. flour

juice
the
egg

Mix

the

dry ingredients together


and

beat
very

yolks together
the

add;

then

beat

in

slowly
a

butter, milk
or over

and

vinegar.
water

Cook
some

in

double

boiler,
the

boiling
thickens.

in
not

fashion, till
strain it

mixture

If

smooth

while

still hot.

French
1235
1 1 1 1

Dressing
Calories
2 4 12 1

tsp. salt tsp. sugar tsp. dry mustard tsp. paprika


Dash
of

tsps. cold tbsps. oil


clove
of
sauce

water

tbsps. vinegar

garlic blend
and them
beat
sauce

"Worcestershire

Mix with in the and of

the
the

dry ingredients together and


cold
water.
one

Add dash

the

vinegar,
clove.

oil. Add like

of Worcestershire in
one

if you the

garlic,put
come

The

flavor

garlic will

out

better
out

if the

garlic is

diced.

It may be strained to be used dressing, unless

before

by real

serving the garlic topers.

They

can^t

get enough

of it. 216

218

The

Calorie

Cook

Booh

the

utterly depraved fashion in which oil and eggs when are requested to they are apt to behave I Ve had it keep a week, blend. Also it keeps well there was in a woods-cottage where in summer, no the recipe and ice or cellar. I generally double put it up in half -pint jars. If you wish you can three eggs, put the yolks only in the mayonuse naise for a cake or meringue. and have the whites
"

Mayonnaise
2690 Yolks
2 2

Calories
1

of 2 eggs tbsps. lemon oil

tsp. salt
cayenne pepper

juice tbsps. vinegar Mix all the

V2 tsp. mustard
Dash

11/2 cups

%, tsp. paprika

seasonings together first;add the oughly thoryolks of the eggs; beat together, and when mixed, stir in just a little of the vinegar. Then begin to add your oil,gradually, oh, very gradually, if you would avert disaster ! Stir very thin it thickens constantly, and as the mixture with the vinegar and lemon juice. Add these and the oil till all is used. It helps to have the bowl
very

cold and

the oil very,

very

cold.

To

make

this

to have superhuman dressing it seems necessary both. and sometimes or superhuman skill, patience,
0

Hard
665
3 12

Sauce
Calories
1

tbsps. butter tbsps. sugar Cream the

tbsp. cream add


the sugar
cream

Nutmeg

butter, then
is best. Add

gradually.
a

Powdered

sugar

drop

at

Dressings, Sauces
a

and

Icings
or

219

time, and
lemon.

lastly flavor with

nutmeg

vanilla

or

Strawberry
950
1 cup

Sauce

Calories
1

strawberries
White
of

cup 1
a

sugar

egg

Put
and
a

the

egg

white
beat

into and

bowl, add
and beat

the

sugar

fruit,and
creamy

beat

till it is of

consistency. If the fruit is pretty soft,use them as they are, but if the berries are be hard as chop them they shouldn't slightly first. This same recipe works beautifully with peaches or raspberries. Very good over cottage pudding, cornstarch pudding, snow pudding, or
" "

thick

vanilla

cream.

Drawn
600

Butter Calories
V/z

Sauce

y^
3

cup

butter

cups

hot

water

tbsps. flour

%
the

tsp. salt,little pepper the

salt and flour, and pour the hot water pepper, over, gradually, beating as you pour. Boil together five minutes ; add the rest of the butter, cut in tiny pieces. This
one-half

Melt

butter, add

drawn
or

butter
can

sauce

is the

basis

of many

sauces,

it

be

fish. For
add boiled

by itself. It is good as it is with fresh boiled salmon, cod, halibut or haddock,


used
to

the

drawn

butter boiled

one

or

two

hard
"

leg of mutton and if youVe tried that dish, get hold of a never leg of mutton, boil for about four hours, and have
eggs,

chopped. For

220

The

Calorie

Cook

Book

it
"

add

capers,
the drawn

or

slightly chopped
butter.

nasturtium

seeds, to
Make

lobster sauce, also good or shrimp sauce with boiled fish, by adding lobster or shrimps, cut butter. to the drawn in small pieces,
0

Plum

Pudding
980

Sauce

Calories
1 1

2 1 1

eggs
cup

powdered
cream

sugar

tbsp. butter tbsp. lemon


of

juice

tbsp. Break

Dash

nutmeg

the

eggs

and

separate them
the butter
cream,

carefully.
sugar

Beat

the

yolks,
add
;

cream

and then

gether, to-

and

beat

in the

the lemon
beaten

juice; last of all add the whites


stiff and
folded into the
sauce.

of the Put

eggs,

bowl, and
to

grate nutmeg
table. Good

the

serving the top before bringover ing for any sort of pudding
a

in

that

grows.
0

Cranberry
1695
1

Sauce

Calories
2 cups sugar

qt. cranberries
Water

Wash the water


are

the
and all

berries
cook

thoroughly,
in
a

pour

over

them

covered

pan

until the berries the


not you sugar

add popped.'' Then cook, uncovered, twenty minutes, all.


serve

*^

and

Turn

into
sauce
"

the

dish

in which

stirring at expect to
and

the and

or, if you

don 't like the seeds


"

skins
Turn

things, why
sauce

then
a

the

into

sieve,mash

through with

Dressings, Sauces
a

and

Icings
is

221

big spoon
that

until all the into the

good part
than

strained,and
be
a

pour

mould.

It will

sort

of

cranberry butter, thicker


sauce.

smoother jelly,

than

Butter
900
1 2 cup sugar syrup

Scotch Calories

Sauce

tbsps. com

y2 tbsp. butter ^A cup hot water

1/2 cup

cold

water

Cook
till the
water. hot
or

sugar, syrup mixture hardens

the

and
when

cold water

together
into

dropped
hot
on

cold

Then and

take

from

the fire and


Serve cornstarch.
0

beat ice

in the
cream

water

the butter.
or

cottage pudding
Brown

Nut
2 1

Icing
tbsps. melted tsp. vanilla
chocolate

1470

Calories

11/2 cups powdered sugar butter 2 tbsps. melted 4 tbsps. warm coffee,very strong Mix in the order
on

1/3 cup

chopped beat

nuts

given,
cake.

and

all well seeded


nuts.

gether. to-

Spread chopped,
can

Raisins,
of the

and

be

used

instead
o

Mint
100

Sauce
Calories
1

y/^ cup 14 cup

mint

leaves

tbsp. water

vinegar the
the sugar to

II/2 tbsps.sugar the

Add
over

vinegar
or

and

mint

leaves, which
three

have four

water, pour been chopped


If you

fine,and

let it stand

hours.

222

The

Calorie

Cook

Booh

want

it in

the leaves
on

hurry, you can by mixing it in a


a

the

back
the

of the
heat

stove

get the strength from pan and lettingit stand where it will not cook, but
out

where

will

draw
never

the
so
**

flavor

of

the

leaves that

quickly. It's though. way,


Hot

quite
0

tasty" made

Chocolate
1115

Sauce

Calories
1

square

unsweetened

choco-

tbsp. butter
cup

or

margarine

late 1 cup
sugar

Vs

boiling water
vanilla

1/2 tsp.
over

Melt
and
to

the chocolate
pour
on

hot water.
water

Add

the butter,

the

hot

gradually. Bring
sugar.

the

mixture and add

boiling point and add the boil five minutes, remove


the vanilla.
or

Let the
or

the fire hot

from ice
cream

Serve

hot

on

gingerbread

cottage pudding.
0

White
1080
2 1

Sauce
Calories
V2
Salt Clip

tbsps. flour pt. sweet Warm


milk

butter
pepper

and

the butter in
a

and

mix

it with

the flour. Put


to

the and

milk when the

saucepan,

salt and

pepper

taste,
fully careno are

it reaches flour and


the many
sauce

the

boiling point stir in


Stir until there
cream.

butter.

lumps
basis
you
are

and for

is like
*^

This

is the If
use

delicious

creamed''

dishes.
cream,

lucky enough
omit
the butter.

to have

plenty of

it and

Dressings, Sauces
Minnie's
1615
2 2 cups

and

Icings

223

Chocolate
Calories
1

Icing
butter

confectioners

sugar

tbsp. melted

tbsps. cocoa
Mix the

Vanilla

Boiling water
well together, butter, sugar and cocoa the boiling water and pour on carefully and very gradually, mixing all the time, until the icing has reached a spreading'* consistency. It gets too thin very be thickened can easily,but in that case
**

up

with

more

sugar.

Flavor

to taste

with

vanilla

while

it is still thin.

White
Whites of 2 eggs

Uncooked
2050

Icing
confectioners'
sugar

Calories
3
cups

Vanilla

Beat

the

e^g

whites

till they

are

very

dry. Then stir in gradually the sugar, to keep the mixture Flavor perfectly smooth. vanilla or lemon. to taste with Orange icing is so often. Add besides good it should be used more the flavoringa little grated orange peel.
0

light and ful being care-

Peach
1500
1 1

Icing
Calories
Confectioners'
sugar,

large peach
tbsp. melted
butter

about

cups

Be crush the the

sure

peach is thoroughly ripe, so it will mash it and mix it well with easily. Peel it,
the Then add

butter.
mass can

confectioners'

sugar

until Same

is right to
be used with

spread

on

the
or

cake.

idea

strawberries

raspberries.

Cake Marty's
1915
1 1 2 cup cup eggs cup

Recipes
Quick
Calories
^
1

Cake

flour, unsifted
sugar

tsp. salt

rounding
powder

tsp. baking

melted

butter

Milk

(sweet, skimmed) do
not

Measure the
sugar,

out

your

flour but

sift it
.

Add well
and

baking
Put
eggs your

powder
melted the
same

and

salt

and
a

stir
cup

together.
break
two

butter cup, sweet

into beat skim

into the

together milk, and


well

slightly, fill up
pour

cup

with

slowly into
time.
or

dry ingredients, beating


very

all

the
orange

Beat lemon

thoroughly.
to
a

Add

vanilla,
can

flavoring
cake
as

taste.

You
in
two

bake

this
or as

quick-and-easy
cup

loaf
are

layers,
can commodate ac-

cakes. itself

When
to
one

eggs

scarce

it

if necessary.
0

Egglcss
2060
2 1 1 1 squares cup sugar

Chocolate Calories
1

Cake

chocolate

tsp. soda
cups

1^

flour

tbsp. melted
cup milk

shortening the soda

^
1

tsp. salt tsp. vanilla

Dissolve
the chocolate
the

in one-half
it in the

of the
other

milk.
cup.

Grate
Mix

and
sugar

melt

half add
the

together
salt and

and

shortening,
in
the

vanilla,
then

the beat

soda, dissolved
all

milk,

the

flour, and

thoroughly.
224

Last, add

the

milk,

226

The

Calorie

Cook

Booh

Sour

Cream
2400

Drop
Calories
2 2 eggs

Cakes

cup

sugar

1/2 cup V2 cup


whole Little

shortening
sour cream

tsps. baking powder

(sour

14 tsp. soda
Flour

milk salt

will

do)

Cream the
eggs

soda

the sugar and in the milk or

shortening together. Beat and cream add, beat the

in. Add salt and thoroughly, and beat them baking powder to about a cup of flour,beating is thick well, and add gradually, till the mixture tered enough to hold its shape when dropped on a butThis cake is very good flavored with pan. dash of nutmeg, but vanilla or orange is good a in it,too. It can in buttered also be baked gem
pans and appear
as

little frosted
0

cup

cakes.

Gingerbread
2625
1 cup

Calories
1 2 2 egg
cups

molasses butter

Vs cup V/2 tsps. soda cream 1^ cup sour

flour

tsps. ginger 1^ tsp. salt

Measure

the molasses

into

sauce

pan,

add

the

butter, and cook it until it boils. Take from the beat in the soda, and then add the cream, the fire, has already been beaten, and the flour, eg^, which siftingthat in with the salt and the ginger. Bake in gem in two small loaves, placed in flat or pans,
pans.

Good

served

hot

with

chocolate

sauce

as

dessert.

Cake

Recipes
Cookies
Calories
milk y2 cup sour Vs tsp. soda
or cream

227

White
M65

V2
1 1

cup fat cup egg

butter

or

any

cooking

sugar

tsp. salt

V2 tsp. baking powder

Flour

Cream and add

tlie butter
the

and

sugar

together thorougHy

milk, in which you have beaten up the Add soda. salt and baking powder and then mix in gradually flour enough to make a paste just thick enough to handle ing easily. Flour your mouldboard well, roll about a quarter of an inch in thickness, cut out and bake carefully. Cookies burn with horrifying ease a as general rule. Be
careful
!

Ginger
4160
1 1 1
cup

Cookies Calories
1 1

shortening
molasses

tsp. ginger tsp. salt tsp. soda


cup water
lasses, well, add the mothe soda, dissolved Stir in gradually

cup
cup

granulated

sugar

Flour

14

Mix

the
then

shortening and sugar the ginger, salt and

in

little of the water, warmed.

enough water to make a paste you can roll out and cut easily. Some people prefer less ginger, and a little cinnamon spoon or nutmeg added say half a teaof ginger, a quarter of cinnamon and a quarter of nutmeg. If these cookies burn too easily of warm in the oven set a pan water while they are baking.
"

228

The

Calorie

Cook

Booh

Brownies
2700
2 eggs

Calories
V2
cup

chopped English
flour melted

^2 cup
1 cup

melted

butter

or

walnuts

margarine
sugar

^2
2

cup
squares

chocolate

2 tsps. vanilla

Mix

in the order
tin and bake

given, then
in
a as

spread
as

on

tered but-

moderate

oven a

about

twenty minutes.
cut
cream

Delicious and served

cake, or
a

in squares each on

with

dab

dessert, of whipped

square.
0

Economy
2350

Cake
^ cup molasses I/2 cup chopped seeded raisins ^ cup chopped citron 14 cup dried currants 1 tsp. cinnamon, ground
Water

Calories

iy2 cups bread crumbs 1/2 cup white flour 3 tsps. baking powder ^2 tsp. salt
1 egg cup

Ys %

shortening
sugar

^4 tsp. soda
cup

14 tsp. each
and

nutmeg,

ginger

allspice, ground

dry bread very fine. Add to the measured crumbs the flour, baking powder and salt. Beat the egg and add that,then the shortening, melted, and the sugar and molasses. Stir in last the spices, and the soda, dissolved raisins,citron,currants in a teaspoon of warm till there Add water water. is a rather stiff dough. Bake in a moderate oven about three-quarters of an hour, in a round pan with tube in the center a or angel food pan put in your greased muffin pans and bake as cup cakes. No frostingis necessary. The little cakes
" "

Grind

Cake

Recipes
sauce,
as

229

may

be

served

hot, with

day they are baked. a pudding, take the same of baking it. It should steam hour. over an With of chopped nuts and the addition dried orange a peel it makes good imitation of plum very pudding.
0

first

puddings, the Better if you wish still, stead recipe and steam it,in-

Candy
2231

Cakes

Calories
or

Without

Frosting

1/3 cup
Vs cup 1/3 cup
1 1 2 Qgg cup

butter
sugar molasses

margarine

flour

tbsps. milk Mix in the

I/2 cup chopped nuts, walnuts preferred % cup chopped citron % cup seeded raisins, chopped 1/2 tsp. cinnamon bake in
a

order

given, and
cold cut
a

sheet

on

a on

square

tin. When
square

in small

squares

and

each

put

dab

of white

frosting.

tsps. baking powder

Mix butter

the with

dry ingredients together. Cream


beat the sugar, the milk, then the nuts the ^^^ well

the
add Add

and

that,then
to the

and Mix thick

raisins. all

flour the

spices and
out

so

on.

together
"

thoroughly. Roll

into rather

cookies

at

230

The

Calorie

Cook

Booh

least

third

of

an

inch

"

and

cut

with

small

cooky cutter.
0

Doughnuts
3000
1 cup

Calories
sugar

Without

Grease
^ ^
1

Used

in

Cooking

tsp. cinnamon tsp. grated nutmeg tsp. salt tsp. lemon


extract

21/2 tbsps. shortening


2 1 4 eggs
cup

milk

^
4

juice

or

lemon

tsps. baking powder


cups

flour

Cream
sugar.

together the
Beat
the Qgg

butter

and

one-half

the

then about

add four

the

rest

until it is very lightand add, Add of the sugar. gradually

flour,through which has been sifted the baking powder, salt and spices. If the take out a part at a dough is stiff enough to roll, and roll about onetime, put on floured board
cups

of

fourth

inch

flour before and

may rolling. Cut mth

thick.

You

have
a

to

add

more

doughnut

cutter

drop into deep hot fat. The fat must be kept at an even temperature, a temperature which will which the fat, and not let the doughnuts absorb ficientl raised sufbefore they have will not brown them They should be light and puffy,not hard little dark rings. Never try to handle all the dough the trimmings from Use at once. one batch, to
mould sides in with take
out

the next

lot.

When

browned
on

on

both
paper

carefully and
still hot sift

lay
over

brown

to drain. sugar.

While

them

done
when

side become frying, let one before turning. Doughnuts are In turned
more

than

once

in the

powdered thoroughly not so good cooking.

Recipes
Dried Mixture
14
1 lb. dried beef fat

for

Sandwiches
Sandwiches

Beef

510
2

Calories tbsps. mayonnaise

tbsp. cooking Freshen

the
then

beef

little

by pouring

hot

water

the Have out. wringing the water in a frying pan hot and fry the beef till grease it is crisp. Put through the food grinder and mix if necessary with the mayonnaise, to adding more the fillingspread nicely. This make sandwich ing fillis extremely be without made good. It can little crisp fried first, but that frying the beef
over

it and

taste

pays cut

for

the

extra

trouble.

The

very

thin
100
c.

bread
per

for
c.

sandwiches would
be

does
more

not

average

slice ; 60

accurate.

Economy
525
3 1 2 slices slice bread
tomato

Club

Sandwiches Sandwich
broiled
egg

Calories

for Each
3 1 hard

strips bacon,
boiled

crisp lettuce Toast the

leaves

Mayonnaise and
on

dressing
on a

bread

lay
a on

slice

hot

plate.
with and tered but-

Butter

it, place
and

it

lettuce
the

leaf, spread
bacon of slice

mayonnaise,
half

lay
egg.
on

strips of
second
a

the

sliced

Add that
the

the

toast, and
with

lay

lettuce with of

leaf, spread
more

dressing,
and
on

on

that the

tomato,
half

ing, dressegg.

that

other
231

the

Top

232

The

Calorie

Cook

Booh

with

Quick, easy toast,buttered. and satisfactory for unexpected evening suppers and lunches almost as or good as the real club sandwich, which, as of course knows, has everyone sliced cold chicken or turkey in place of the Qgg.
the third
0

slice of

Cold

Bacon
300

Sandwiches Calories
2

Mixture
3

strips bacon
small
sour

tbsps.mayonnaise

pickle
bake the bacon
very

dry. Break it into small bits when it is cold and add, with the pickle, cut very to the mayonnaise. fine, Green olives,or bits of paprika or green pepper, are or good instead of the pickle, they may all be used together.
or
0

Broil

crisp

and

Crazy
6 slices white
6 4 4 slices bran dates

Quilt
1500

Sandwiches

Calories
2 1

bread bread

tbsps. cream
tsp.
cream

cheese

walnuts

Butter, about 2 tsps. 1 tsp. mayonnaise

thin,and butter it rather lightly. Mix together thoroughly the cream cheese,cream, and the teaspoon of mayonnaise. Grind the nut meats fine,and chop the dates very fine. Stir into the cheese and spread on the bread, putting a slice
of brown in two Brown the with
a

Slice the bread

slice of white.

Cut

each
**

sandwich

with Grandma's diagonally. Best made Bread," recipe for which is given among

breads.

234

The

Calorie

Cook

Book

Hot
6

Bacon
750

Sandwiches Calories
6

stripsbacon Cut
the
very

slices bread

bread

rather
cut

thick.

Cut

each

slice of
is about

bacon
on

thin,and
so

it in two.

Lay the bacon

the bread with bacon both

that

every

slice of bread
on a

covered till the


once
so

the

bacon, put
will be

is done. sides

flat pan and bake it over It is best to turn brown. the No added butter is

needed, but if you can of mayonnaise dab a

stand
on

richness is

each
0

sandwich

good.

Pepper
Mixture Just
salad bread. add
a

Hash
80

Sandwiches
Calories
and
any per
one

About

Thsp.
of the thick
on

mix

pepper

hash

dressings together and


If the sandwiches
are

spread
to be

buttered at once, sandwich.

eaten

Lettuce
or

crisp little lettuce leaf to each sandwiches are good but they
very

don't

keep

pack

well.
0

Mixed Mixture
Ripe olives
Stuffed olives

Olive
90

Sandwiches Calories
Raw

About

per

Tbsp.

cabbage

Salad

dressing

but cabbage together,very fine, do not put through the food grinder, as it crushes one-third about them too much. Have cabbage. Mix to spreading consistency with salad dressing Or instead, mix with half salad and put on bread. cheese, which is a very dressing and half cream too. filling, good sandwich

Chop

olives and

Marmalades
Peach Fruit

and
Marmalade
475

Pickles

Calories
per

Sugar
9 1

840

Calories
Sugar
Water

Cup

medium

sized
orange

peaches

large

Put
food
stone

all the

orange,

except
add
the

its

grinder, using pulp, rind


the

seeds, through and juice. Peel


orange,

the
and

peaches,
;

the
mass

ground
and fruit

mash

all
.

together
of
a

weigh

amount

sugar.

Cook After

the

equal first,however,
add
an

with

little water. till desired

adding

the

sugar

stir

constantly

thickness

is attained.

Orange
6250
2 2 2

Marmalade Calories Sugar


Water

oranges
lemons

grapefruit First
slice the seeds.

fruit
After
add the

as

thin

as

you

Save it

the

carefully and
fruit. Pour

slicing the exactly as much


water
over

possibly fruit, measure


water
as

can.

you

have

fruit, cover, and let it stand for forty-eight hours. (Oh, no, you can't make the marmalade for breakfast Sunday After the on Saturday afternoon!) forty-eight
hours
boil
are
over one

the

put
hour. and

the Boil add

mixture
the

on

to up

boil, and
in

for

seeds
water

water,

strain

them

out

the

in

which

they

235

236

The

Calorie

Cook

Booh

cooked
called

to

the

fruit.

The is

seeds

contain

the stuff

responsiblefor the jellying After see. boilinglet the marmalade you process, stand over night again, and next day boil again, amount of sugar the same this time adding sugar pectin,which
"

that you had thick is as


pour

fruit and
as

water. your

Boil

tillthe mixture

suits

individual It is well while


sure

fancy; then
to

into

jars and

seal.

to remember

stir the
that

fruit several

times

it is
to

all the

pieces will be

standing, so have an equal

chance

to soften

in the water.

Pepper
1510
6 6 8 red green peppers peppers

Hash

Calories
y2 cup vinegar iy2 cups sugar IV2 tbsp. salt

medium

sized

onions

Seed
to

the peppers

carefully
"

you

must

be

ful care-

get sweet
all
coarse

peppers

"

and

Put

them

through
knife.

the

food in

peel the onions. chopper, using a


a sauce

medium
pour
on

Place

pan

and

it enough scalding water to cover, letting five minutes. Drain stand carefully, then pour with enough one-half of vinegar mixed over cup Let hot water the peppers so are again covered. stand
pour
you

another
over

five minutes

and
cup

drain

well.

Then which
one

the

remaining
the

of

vinegar, in
salt. Add

have

dissolved

sugar

and

cup

of water.
;

Bring
seal in

to the

boilingpoint ;

boil ten

minutes

then

jars.

Marmalades

and

PicMes

237

Sweet Value Rind

Watermelon Sweet

Pickle

Very Small,
4 1

Vmegar
cloves

6120

Calories
4 8 4
cups cups

vinegar (half brown) sugar


cinnamon

tbsps. whole

tbsp. whole
1 medium

allspice
watermelon

tbsps. stick

Rind

strips about one and a half to with inches two long; put it in a kettle, cover and allow of salt, water, throw in a large handful to stand over night. Next day drain and wash. in alum Soak hours spoon teatwo water, allowing one for each quart of water. of powdered alum with water and Drain and wash again. Cover Boil the sugar boil half an hour. and vinegar together the spices, and simmer ten minutes; add Add the melon, and let a quarter of an hour. the whole thing cook gently for an hour or more. Seal in jars while hot.
Cut
the

rind

into

Sweet Sweet

Pickled
6120

Pears Calories.
Small Each

or

Peaches Pears

Vinegar
Calories

(Small)
35

75

Each. Calories

Peaches

for as Prepare the syrup pickle, only stick three cloves to peach, and add only cinnamon the fruit
at
once

the in the

watermelon each pear


or

vinegar. Put
cook until

into

the

syrup

and

tender.

peaches which are not very soft best for pickling, and are they should be rather small small, too. Sometimes apples, or crab apples, and are are put up in this way good very
indeed.

Pears

and

238

The

Calorie

Cook

Booh

Spiced
8500
10
1 4 2 lbs.

Tomatoes Calories
2 2 1

ripe tomatoes

qt. vinegar
lbs. sugar tbsps. cinnamon

tbsps. cloves tbsps. allspice


tbsp. salt

Add to them peel them. the sugar, vinegar and spices. Boil slowly until often. You the mixture is thick,stirringvery, very can put in the spicesground. That is easiest,but color is obtained a prettier by getting them whole, tying them in a thin cloth and dropping that in,

Scald

the tomatoes

and

to
one

be

removed

when

the

tomatoes is brown

are

done.

If
a

pounds of sugar good taste. specially


of the
0

it will add

Pear

Butter the
hard

Buy sound pears good for this use ends, quarter them,
"

"

winter
remove

^wash
but

them,
not

are pears the stem


core

do

peel

or

them. force it

the fruit till it is very tender through a fine sieve, till all that

Stew

;
can

then
be

through
measure

is

mass

of

pulp
an

in the

pan.

pushed Weigh or

and

of sugar equal amount cloth of cheeseput on to boil. In a little bag made tie up whole spice. whole cinnamon and allcloves, the bag into the butter. Throw Boil slowly
one

this

pulp. Add

at least

hour.

You

must scorch

stir all the


a

time
can

or

it will burn. the burned


pear

If it does taste

little you

kill

by adding lemon
840
c.

juice. A
per cup.

has

about

practicallyno

90c. ; sugar value.

large Spices

Beverages
Russian
Make
use.

Tea
the
a

in

the Pour

usual

way

sort

of

tea that

you

ally usua

it, hot, into


a

glass
each

holds with Add

slice
a

of

orange,

slice
two

of

lemon,
candied

stuck

whole

clove, and
you

cherries.

what

sugar

wish.
0

Tea
This sian is to be served the
some

tea.

Make
over

tea

Julep cold, not hot like the as usual, and pour


la of well
serve

Euswhile fresh slices


mint

piping
mint. of
lemon

hot Let

sprays

washed with fresh A

it stand

until

cold, and
and sprays the

floating in it
out

of

sticking

of

the

top
You

of

pitcher.
to tea

glass

pitcher is prettiest. quantity of mint used


strength
to

will

have
the

regulate the hot, by the

while like
"

is

of

flavor

you

and

that

you'll

have

discover

by trying.
0

Russian
Make
cocoa

Chocolate

of
too

ordinary
strong.
of

regulation strength, and


Pour

coifee,
hot
;

not
a

together
for
well

while

still
to

add

teaspoon
to

cream

each

glass

be

served;
and
serve

sugar

taste,

beat

together;
also
"

chill,

in tall
cream.

glasses with Very

ice, each
and

glass topped extremely


course
"

by whipped

good

filling and
"

fattening.

know

all

really good

Oh, yes things are!


239

of

^I

240

The

Calorie

Cook

Book

Fruit
To
the

Nectar

jnice
add from suit with red

of
one

two

lemons,
cup

one

orange

and

one

grapefruit,
one

of

red

raspberry
Weaken
in cut

juice

and and bowl

of

juice
to

canned
taste.

pineapple.
Serve of

sweeten

your

glass
in

or

pitcher,
a

slices cherries

orange,
on

halves,
of the

and fresh
taste

few
green

floating
add
to

top.
looks

Sprigs
and

mint drink.

also

the

of

this

242

The

Calorie

Cook

Booh

"

continued. 229 178


168

Candy Cakes
Carrots, Glace
Carrot Loaf of

Celery Soup, Cream

112

Celery Stalks
Chestnut
Chestnut Pie
Roast

179 160 160 161 147 148 147


144

Chestnuts, Chicken, Broiled


Chicken Chicken Chicken

Creamed

Pie DumpHng Dumplings


en

'

Casserole

Chicken, Fricasseed

146 145 145 143 224 222 213 239 99 116 116

Chicken, Fried
Chicken Pies

Chicken, Roast Chocolate,Eggless, Cake Chocolate,Hot, Sauce


Chocolate

Pudding
Rolls

Chocolate,Russian
Cinnamon
Codfish Basket

Codfish,Creamed Codfish,Fresh
Coffee Jelly Consomme
Boiled
.

115 214 108 227 227


102

Cookies,Ginger
Cookies, White
Com Com Corned Comed Bread Cakes Beef Beef Hash

102 130 136 181 of 113 176 211 220 217

Corn, Escalloped Com Soup, Cream

Corn,

Tennessee

Cottage Pudding Cranberry Sauce


Cream

Dressing

Index

of Recipes
continued.

243

"

Cream Croutons

Pie

206 105

Custard,

Baked

I97

D Date

Pudding
Baked Beef Roll

jg^
201 124

Dates,
Deviled

Doughnuts
Dried

230 I39 Cream 226

Beef, Creamed

Drop Cakes, Sour

Economy Cake Egg Cutlets Eggs, Creamed

228 170 169

P Fish

Stuffing Dressing
Nectar

120 19g 216 240 186

Floating Island
French Fruit

Fruit Salad

Gingerbread Ginger Cookies


Graham Graham Grems Pancakes Brown Bread

226 227 lOO


IO3

Grandma's

gg
214

Grape DumpUngs

Grape Ice

Cream

^)3

244

The

Calorie

Cook

Booh

Ham,
Ham,
Hard

Baked

140 139
129

Quick Baked Hamburg Steak


Sauce

218
229

Hermits

Huckleberry Roly Poly


I Ice Ice

201

Cream, Grape Cream, Vanilla

203
204

Ice,Orange Ice,Raspberry Nut Icing,Brown Icing,Minnie's Chocolate Icing,Peach Icing,White Uncooked


Italian Risotto

203
202 221

223 223
223 166

J Junket 212

Kentucky

Cake Loaf

225 163

Kidney Bean

L Lamb Lamb Lamb

Chops
Pies Roast

en

Casserole
. . . .

"

138 139 135

Kidneys Leg

Lamb,
Lamb Lamb

133 138 135 162


164

Steaks, Italian
Stew

Lentils,Baked Lima Beans, Baked Liver, Roast.

128

Index

of Recipes
M

245

Macaroni

Loaf

166

Marmalade, Marmalade,

Orange
Peach

235 235
224

Marty's Quick Cake Mayonnaise Mayonnaise Dressing, Boiled


Meat

218 217
126

Loaf
Pie
"

Mince

Mince

Meat

205 223 221 126

Minnie's
Mint

Chocolate

Icing

Sauce
Duck

Mock

Mushrooms, Mushrooms,
Mushrooms

Baked Broiled
on

172 170
171

Toast

N Noodles Nut Nut Nut Nut and Bread and Cheese Loaf 167 167 104 159 197

Cheese

Chops
Mould

Oysters and Oysters, Corn

Celery

119

178
120 109

Oysters, Golden Oyster Soup (Whole Milk) Onions, Escalloped Onions, Glace Orange Ice Orange Marmalade

179
181

203 235

Pancakes, Sour
Parker Peach
House Basket

Milk Rolls

103
98

202

246

The

Calorie

Cook

Book

P Peach Peach Peach

"

continued.
223

Icing
Marmalade Short Cake Pickled

235 200 237 159 238


211

Peaches, Sweet
Peanut Pear Roast Butter

Pears, Jellied
Pears, Sweet
Pickled

237 236 180 237 237 237


.

Pepper Hash Peppers, Stuffed Pickled Peaches, Sweet


Pickled

Pears, Sweet
Watermelon

Pickle, Sweet

Pie, Apple
Pie, Cream
Mince Pie, Mince Pie, Pumpkin
"

205 206 Meat 205 204 119 215 220 101 141 173 173 Sweet Sweet I II 175 176 175 174 173 185 of 109 174 123 156 157

Pike, Fried Skinned

Pineapple Cream Plum Pudding Sauce

Pop-Overs
Pork Potato Potato

Tenderloin, Stuffed
Cheese Puff

Croquettes

Potatoes, Candied Potatoes, Candied Potatoes, Oven Potatoes, Stuffed Potatoes, Sunshine
Potato Potato Potato Pot

French

Salad

Soup, Cream Surprise


of Beef

Roast

Protose, Broiled
Protose Cutlets

Protose, Roast, with


Prune Prune

Dressing

156 207 209

Betty Pudding

Whip

Index

of Recipes
continued.

247

"

Pudding, Bread
Pudding, Pudding, Pudding, Pudding, Pudding, Pumpkin
Chocolate

210 213 211

Cottage
Date Prune Snow Pie
.

196

Betty

207
199 204

Q
Quick Bran
Bread
101

Raspberry Ice Risotto,Italian


Roast Roast Russian Russian Beef Liver Chocolate Tea

202 166 121

128
239

239

Salad, Apple and Celery Salad, Apple, Date and Nut Salad, Asparagus Salad, Cabbage and Celery Salad, Cabbage and Olive Salad, Carrot and Celery Salad, Carrot and Peanut Salad, Cherry and Cottage Cheese Salad, Chives and Cottage Cheese Salad, Cole Slaw Salad, Combination Salad, Coronet Salad, Cottage Cheese

194

188 195
194

189
192

193
189

184
190 187 193 192

248

The

Calorie

Cook

Book

"

continued.
216

Salad Salad Salad Salad

Dressing, Boiled Dressing, Boiled


Dressing, Cream

Mayonnaise

217

217
216 .218 188 186

Dressing, French Salad Dressing, Mayonnaise Salad, Fish Salad, Fruit Salad, Harlequin Salad, Hot
Potato and and with Chard Endive Cucumber Sauce

183
186 192

Salad, Lettuce Salad, Lettuce Salad, Lettuce

195 195
191 190 185 185 194

Salad, Orange Joy Salad, Pear and Pecan Salad, Potato I Salad, Potato II Salad, Prune and Cottage Cheese Salad, Shrimp Salad, Spanish Salad, Spinach Jelly Salad, String Bean Salad, String Bean and Celery Salad, Waldorf Salad, Water Cress and Lettuce Salad, Water Cress and Young Salmon Croquettes Sandwiches, Cartwheel Sandwiches, Cold Bacon Sandwiches, Crazy Quilt Sandwiches, Sandwiches, Sandwiches, Sandwiches,
Dried Beef Club Dandehon Greens
...

191 184
189

193 191 185 183 184 117 233 232


232

231 231 234


233 234 234

Economy
Hot Hot Bacon Cheese

Sandwiches, Mixed Sardines, Fried

Ohve

Sandwiches, Pepper Hash Sauce, Butter Scotch Sauce, Cranberry

118 221 220

250

The

Calorie

CooJc

Book

T Tea
a

la

Julep

239 239 177


112 238

Tea, Russian Tomatoes, Escalloped Tomato Soup, Clear Tomatoes, Spiced Tongue a la Susette Topsy Turvey Tart Crust Tuna Fish a la Newburg Turkey Dressing Turkey, Roast Turnips, Creamed

137
210

117 152
150

180

V Vanilla Veal Veal Veal Veal Ice Cream


204 132 131

Birds

Croquettes
Cutlets Heart
en

133

Casserole,Baked

149 157 131

Veal Loaf, Mock

Veal, Roast

W Waffles
104

Watermelon, Sweet
White White Bread Cookies

Pickle

237 97 227 118


100 222

Whitefish,Planked
White White White Gems Sauce Uncooked

Icing

223

Yorkshire

Pudding

122

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