A Friend in the Kitchen; Or, What to Cook and How to Cook It

By Anna L. Colcord

The object of this work is to furnish in an inexpensive and convenient form, plain directions on healthful cookery. Special attention has been given to the idea of presenting such recipes as will tend to make the living of the family what it should be,—simple, economical, wholesome, nutritious, palatable, and varied. The author has tried to make the work sufficiently comprehensive to answer the demands of an ordinary household. The recipes for the preparation of grains, fruits, nuts, and vegetables occupy a large portion of the work. Cream is mentioned in a number of the recipes, but while its use is to be preferred instead of butter, especially if sterilized, substitutes have generally been suggested where it is not at hand or available.

• Language: English
• Publisher: DigiCat
• Release date: Jun 13, 2022
• ISBN: 8596547068068

Book preview

Anna L. Colcord

A Friend in the Kitchen; Or, What to Cook and How to Cook It

EAN 8596547068068

DigiCat, 2022

Contact: [e-mail]

Table of Contents

Preface

IMPORTANCE OF GOOD COOKING

Soups

BEAN SOUP

POTATO SOUP

GREEN PEA SOUP

SPLIT PEA SOUP

SPLIT PEA AND VERMICELLI SOUP

TOMATO SOUP

CREAM OF TOMATO SOUP

LENTIL SOUP

LENTIL AND TOMATO SOUP

TOMATO AND MACARONI SOUP

RICE SOUP

SAGO PEA SOUP

SAGO FRUIT SOUP (SUMMER)

VEGETABLE SOUP (SUMMER)

VEGETABLE SOUP (WINTER)

VEGETABLE SOUP STOCK

BARLEY SOUP

NOODLE SOUP

ASPARAGUS SOUP

FOUNDATION FOR CREAM OF VEGETABLE SOUPS

CROUTONS FOR SOUP

BROWNED FLOUR FOR SOUPS

SEASONING FOR SOUPS

HERBS FOR SOUPS

Cereals

OATMEAL MUSH

ROLLED OATS

ROLLED OATS AND SAGO MUSH

GRAHAM MUSH

GRAHAM MUSH WITH DATES

BOILED RICE

CREAM OF WHEAT

CORN-MEAL MUSH, NO. 1

CORN-MEAL MUSH, NO. 2

CORN-MEAL SQUARES

BARLEY MUSH

BOILED WHEAT

GLUTEN MUSH

HOMINY

CRACKED WHEAT

GRANULATED WHEAT

CORN-MEAL CUTLETS

BROWNED RICE

BAKED MUSH

Toasts

ZWIEBACK, OR DRY TOAST

MILK TOAST

TOAST WITH CREAM SAUCE

ASPARAGUS TOAST

BERRY TOAST

EGG TOAST

BANANA TOAST

FRUIT TOAST

CREAM TOAST

BUTTER TOAST

CRUSHED TOAST

TOMATO TOAST

BEAN PASTE

BREADS

WHITE BREAD

MOTHER’S BREAD

GRAHAM BREAD, NO. 1

GRAHAM BREAD, NO. 2

GRAHAM FRUIT BREAD

WHOLE WHEAT BREAD

BOSTON BROWN BREAD

PARKER HOUSE ROLLS

CORN-MEAL BREAD

SALT-RISING BREAD

RAISED BISCUITS

GEMS General Directions

RICE CAKES

BREAKFAST ROLLS

STICKS

FRENCH ROLLS

TO GLAZE ROLLS

MARYLAND OR BEATEN BISCUIT

WHOLE WHEAT CRISPS

GRAHAM WAFERS

FRUIT BISCUIT

CRESCENTS

RUSKS

PLAIN BUNS

FRUIT BUNS

RICE WAFFLES

PUFFS

FRUIT LOAF, NO. 1

FRUIT LOAF, NO. 2

COFFEE CAKES

FLANNEL CAKES

CORN-MEAL BATTER CAKES

BUCKWHEAT PANCAKES

LENTIL FRITTERS

CORN FRITTERS

USES FOR STALE BREAD

POTATO YEAST

HOP YEAST

Fruits

BAKED APPLES, NO. 1

BAKED APPLES, NO. 2

STEWED APPLES

BAKED SWEET APPLES

APPLE SCALLOP

BOILED APPLES

BAKED PEARS

STEWED PEARS

BAKED QUINCES

BAKED PEACHES, NO. 1

BAKED PEACHES, NO. 2

STEWED PEACHES

STEWED PRUNES

STEWED FRUITS

PINEAPPLE

FRUIT MOLD

BANANAS WITH WHIPPED CREAM

APPLE BUTTER

LEMON SIRUP

LEMON HONEY

PLUM MARMALADE

GRAPE MARMALADE

TO MAKE FRUIT JELLY

HOW TO CAN FRUIT General Remarks

ANOTHER METHOD

CANNED BEANS AND PEAS

CANNED SWEET CORN

CANNED PEACHES

CANNED BERRIES

CANNED QUINCES

CANNED TOMATOES

GRAPE JUICE

Vegetables

BOILED POTATOES (without skins)

BOILED POTATOES (with skins)

BAKED POTATOES

MASHED POTATOES

STEAMED SLICED POTATOES

WARMED-UP POTATOES

POTATO PUFF

LYONNAISE POTATOES

NEW POTATOES

POTATOES WITH CREAM

BAKED SWEET POTATOES

BOILED SWEET POTATOES

BROWNED SWEET POTATOES

ROASTED SWEET POTATOES

YAMS

STEWED TOMATOES

BAKED TOMATOES

TOMATOES AND MACARONI

SCALLOPED TOMATOES

BOILED BEANS

BOILED BEANS WITH RICE

BAKED BEANS

BAKED GREEN BEANS AND CORN

MASHED BEANS

STRING BEANS

SPLIT PEAS

GREEN PEAS

LENTILS

BAKED RICE

PLAIN BOILED RICE

SPAGHETTI WITH TOMATO SAUCE

STEWED CAULIFLOWER

CAULIFLOWER WITH TOMATO SAUCE

STEWED CABBAGE

BOILED CABBAGE

BOILED CELERY

STEWED ASPARAGUS

BOILED CARROTS

BOILED PARSNIPS

BAKED PARSNIPS

STEWED TURNIPS

SLICED CUCUMBERS

BOILED ONIONS

BAKED SQUASH

STEWED SQUASH

SUCCOTASH

BOILED SWEET CORN

STEWED SWEET CORN

BAKED BEETS

BOILED BEETS

BEET GREENS

SPINACH

CELERY

Salads and Salad Dressings

TOMATO SALAD, NO. 1

TOMATO SALAD, NO. 2

CABBAGE SALAD, NO. 1

CABBAGE SALAD, NO. 2

CABBAGE AND TOMATO SALAD

LETTUCE SALAD, NO. 1

LETTUCE SALAD, NO. 2

POTATO SALAD

VEGETABLE SALAD

FRUIT SALAD

BANANA SALAD

NUT AND CELERY SALAD

FRENCH DRESSING

MAYONNAISE DRESSING

Substitutes for Meats

VEGETABLE AND LENTIL STEW

VEGETABLE HASH

POTATO ROLLS

BREAD STEAK

FORCEMEAT FRITTERS

PRAIRIE FISH

BOILED MACARONI

PEANUT SAUSAGE

PEAS PUREE

STEWED SALSIFY, OR VEGETABLE OYSTERS

LENTIL RISSOLES

Eggs

BOILED EGGS

POACHED EGGS

SCRAMBLED EGGS

STEAMED EGGS

SCALLOPED EGGS

BAKED EGGS

EGG SANDWICHES

EGGS AND TOMATO SAUCE

EGGS ON TOAST

Omelets

PLAIN OMELET

FRUIT OMELET

BREAD OMELET

MACARONI OMELET

Puddings

SAGO PUDDING

TAPIOCA PUDDING

RICE PUDDING

CORNSTARCH PUDDING

BREAD PUDDING, NO. 1

BREAD PUDDING, NO. 2

COLD PEACH PUDDING

PRUNE WHIP

FIG PUDDING

RICE LEMON PUDDING

RICE APPLE PUDDING

CRACKER PUDDING

ALMOND RICE PUDDING

CORNSTARCH BLANC-MANGE

APPLE BATTER PUDDING

APPLE TRIFLE

APPLES WITH TAPIOCA

FRUIT TAPIOCA

PEACHES AND RICE

RICE WITH RAISINS

RICE WITH FIGS

APPLE RICE

APPLES WITH RAISINS

COCOANUT PUDDING

CHERRY PUDDING

MINUTE PUDDING

ARROWROOT BLANC-MANGE

RICE SNOW WITH JELLY

Custards & Creams

CREAM MOLD

BOILED CUSTARD

FLOATING ISLAND

APPLE FLOAT

BANANA CUSTARD

ORANGE CUSTARD

PINEAPPLE CUSTARD

TAPIOCA CREAM

RICE CUSTARD

SAUCES

SAUCES FOR VEGETABLES

SAUCES FOR DESSERTS

PIES

PLAIN PIE CRUST

CREAM PIE CRUST

APPLE PIE

PEACH PIE

GOOSEBERRY PIE

RHUBARB PIE

RASPBERRY PIE

BLACKBERRY PIE

CHERRY PIE

DRIED CURRANT PIE

PRUNE PIE

LEMON PIE

DRIED APPLE PIE

DRIED PEACH PIE

RAISIN PIE

CREAM PIE

CUSTARD PIE

PUMPKIN PIE

PIE WITH UPPER CRUST ONLY

TARTS

VEGETABLE PIE

SAVORY PIE

MERINGUE FOR PIES

CAKES

SPONGE CAKE

LEMON SPONGE CAKE

SPONGE LOAF CAKE

GEM CAKES

RICE CAKES

CREAM CAKE

NUT CAKE

FAVORITE CAKE

LAYER CAKE

DELICATE CUP CAKE

RAISED FRUIT CAKE

FROSTING FOR CAKE

BOILED FROSTING

CREAM ICING

ORANGE ICING

Wholesome Drinks

CEREAL COFFEE

CRUST COFFEE

CORN COFFEE

HOT MILK

CAMBRIC TEA

EGG-NOG

EGG-NOG, HOT

LEMONADE, NO. 1

LEMONADE, NO. 2

HOT LEMONADE

ORANGEADE

FRUIT JUICE LEMONADE

PINEAPPLE LEMONADE

GRAPEADE

FRUIT JUICE DRINKS

FRUIT PUNCH

BUTTERMILK

Specially Prepared Health Foods

PEANUT BUTTER

PEANUT CREAM

PEANUT MILK

ALMOND BUTTER

ALMOND MILK AND CREAM

COCOANUT MILK AND CREAM

COCOANUT-OIL

VEGETABLE OIL

HOME-MADE GRANOLA

NUTMEAT

PROTOSE STEAK

PROTOSE CUTLETS

NUT GRAVY

EGGS IN NEST ON ZWIEBACK

Simple Dishes For The Sick.

GLUTEN GRUEL

ARROWROOT GRUEL

GRAHAM GRUEL

CREAMED GRUEL

RICE GRUEL

MILK GRUEL

ONION GRUEL

LEMONADE, HOT AND COLD

APPLE WATER

RICE WATER

BARLEY WATER

BAKED APPLE

CUP CUSTARD

BEAN BROTH

WHITE OF EGG AND MILK

STEAMED EGG

SCRAMBLED EGG

BAKED MILK

TAPIOCA CUP CUSTARD

Food For Infants

OATMEAL WATER AND MILK

SUBSTITUTE FOR MOTHER’S MILK, NO. 1

SUBSTITUTE FOR MOTHER’S MILK, NO. 2

WHITE OF EGG AND WATER

Miscellaneous

TO STERILIZE MILK

COTTAGE CHEESE

HOMINY OR HULLED CORN

DRIED SWEET CORN

DRIED APPLES

POP-CORN

TO KEEP APPLES, ORANGES, AND LEMONS

TO KEEP EGGS

TO PRESERVE LEMON-JUICE

COOKED PINEAPPLE

TO FROST FRUITS

UNLEAVENED BREAD FOR SACRAMENTAL USE

UNFERMENTED WINE FOR SACRAMENTAL USE

TO CUT LEMONS FOR GARNISHING

HOW TO CUT BREAD

NUT RELISH

NUT DAINTIES

A WEEK’S MENU

REMEMBER THE SABBATH DAY TO KEEP IT HOLY

FOOD COMBINATIONS

TIME REQUIRED TO DIGEST VARIOUS FOODS

NUTRITIVE VALUE OF FOODS

HOW TO BECOME A VEGETARIAN

RULES FOR DYSPEPTICS

THE PULSE IN HEALTH

WEIGHTS AND MEASURES FOR THE KITCHEN

HOUSEHOLD HINTS

INDEX TO DEPARTMENTS

Preface

Table of Contents

---

The object of this work is to furnish in an inexpensive and convenient form, plain directions on healthful cookery. Special attention has been given to the idea of presenting such recipes as will tend to make the living of the family what it should be,—simple, economical, wholesome, nutritious, palatable, and varied.

The housewife is often perplexed to know just what to cook; but if she has at hand something which will suggest to her what she desires but can not think of, she has that which is indeed a friend.

The author has tried to make the work sufficiently comprehensive to answer the demands of an ordinary household.

The recipes for the preparation of grains, fruits, nuts, and vegetables occupy a large portion of the work. Cream is mentioned in a number of the recipes, but while its use is to be preferred instead of butter, especially if sterilized, substitutes have generally been suggested where it is not at hand or available.

Pains have been taken to make the recipes plain and explicit, and yet as brief as possible consistent with these ends. The amount of the various ingredients required has generally been indicated by measure, rather than by weight, as this is usually more convenient and time-saving.

It is hoped that this little work will be found to be a real friend in the kitchen. That it may be such, and that it may prove a blessing to thousands in many lands, is the sincere wish of—

The Author.

---

A FRIEND IN THE KITCHEN

IMPORTANCE OF GOOD COOKING

Table of Contents

Healthful cookery is not receiving the attention which its importance demands. Although we are living at a time when eating and drinking are carried to excess, and when elaborate bills of fare are frequently placed before us, yet plain, simple, and healthful cookery occupies but a comparatively small place in the culinary world to-day.

Good food is of primary importance. We live upon what we eat. It is not sufficient, however, merely to select good food. To be well digested and thoroughly assimilated the food must be properly prepared. The best food may be spoiled in cooking. The kind of food upon which we live, and the manner in which it is prepared, determines largely our physical well-being, and consequently much of our happiness or misery in this life.

"For love, nor honor, wealth, nor power,

Can give the heart a cheerful hour

When health is lost. Be timely wise;

With health all taste of pleasure flies."

Moreover, the mind is affected by the condition of the body, and the morals by the state of the mind. As, therefore, cooking determines to a large degree the condition of the body, it must also affect to a considerable extent our moral and spiritual welfare. It is not too much to say, therefore, that there is religion in good cooking.

It has been truly said that the cook fills an important place in the household. She is preparing food to be taken into the stomach, to form brain, bone, and muscle. The health of all the members of the family depends largely upon her skill and intelligence. As the lives of those on a steamship are in the hands of the helmsman, so the lives and the health of the members of the family are, to a great degree, in the hands of the one who prepares their meals.

Thousands are dying annually as the result of poor cooking. Food poorly prepared is not nutritious, and can not, therefore, make good blood.

Some may say they have no natural ability to cook; but any one having ordinary intelligence, with a little effort, care, and proper directions, can learn to cook well. And surely the health of the family ought to be of sufficient importance to inspire every mother with ambition to learn how to cook.

Mothers should also teach their daughters the mysteries of good cooking. They should show them that this is an essential part of their education,—more essential than the study of music, fancy work, the dead languages, or the sciences. The knowledge of these latter without the knowledge of how to care for the body and provide it with suitable nourishment, is of little worth. Meredith hit upon a great truth when he said:—

"We may live without music, poetry, and art;

We may live without conscience, and live without heart,

We may live without friends; we may live without books;

But civilized man can not live without cooks."

No young woman should contemplate marriage until she has first acquired a practical knowledge of simple cookery, for this is essential, whether she expects to do the cooking herself, or supervise the maid. Although bread is the staff of life, it is a sad fact that a large proportion of the daughters of the present generation do not know how to make a good loaf of bread. They have not been instructed in the useful art of cookery, so that when they have families of their own they can provide for their tables a well-cooked dinner, prepared with nicety, so that they would not blush to place it before their most esteemed friends.

There has never been an age so noted for dyspeptics as the present, and there was perhaps never before a time when there was a greater scarcity of good cooks.

"Though we boast of modern progress as aloft we proudly soar

Above untutored cannibals whose habits we deplore,

Yet in our daily papers any day you chance to look

You may find this advertisement: ‘Wanted—A Girl to Cook.’"

Good cooking does not consist in the preparation of highly seasoned foods to pamper a perverted appetite, but in cooking with simplicity, variety, and skill natural foods in a palatable and