Healthful Cookery: A Collection of Choice Recipes for Preparing Foods, with Special Reference to Health

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Modern Medicine Publishing Company, 1904 - Cookbooks - 299 pages
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Page 61 - Thicken with a tablespoonful of flour rubbed smooth in a little cold milk.
Page 25 - ... and form a nicely flavored crust. Bread could be baked by steam, as the air cells become fixed at 212, and the temperature of the inside of the loaf, owing to the moisture, never rises above that point ; but, to give the delicious flavor of the browned crust, a much higher temperature is needed^ The oven should be hot enough to brown a teaspoonful of flour in one minute for rolls, and in five minutes for loaves. This is a good rule for those who do not use a thermometer, or cannot judge of...
Page 139 - French cooks bake them slowly for six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. Wipe dry after washing, and bake slowly. They are very nice served with a sauce made with equal quantities of lemon juice and whipped cream or Cocoanut Cream, with a little salt.
Page 50 - ... to a dough with the flour as fast as poured in. When all the liquid has been added, gather the fragments of dough together. Knead thoroughly for from five to ten minutes ; roll very thin ; cut in two inch lengths.
Page 142 - ... appeared upon the table, there came in its stead a platter of sliced egg, she having given out one for the dressing. " Where is the spinach ? " she demanded of the maid of all work.
Page 40 - ... the white of the egg to a stiff froth and stir in thoroughly — do not beat it in.
Page 231 - Meal over them, sift on a little flour, and chop in lightly. Add more meal and flour, chop; continue until the flour is all in. Take care not to mix too much. Put into a pan at once, and bake slowly in an oven that bakes well from the bottom. Handle carefully when taking from the oven. If a gasoline oven is used, the fire may be turned off, and the cake allowed to cool in the oven.
Page 83 - Pack it into an oiled tin, put a weight on it, press firmly, and let it stand in a cool place for several hours. When...
Page 204 - American style cheese. Stir until the cheese is melted and serve at once. BAKED APPLE WITH OATMEAL Pare and core the apples and fill the core space with left-over oatmeal mush. Put the apples in a baking dish; sprinkle with sugar; pour a little water into the bottom of the pan and bake in a moderate oven until the apples are tender. Serve warm with cream for breakfast or luncheon. WHEAT CEREALS Wheat cereals, like oatmeal, are best cooked by following the directions on the package. Most of them are...
Page 96 - One pint of cold rice or macaroni or spaghetti. Heat, and moisten with a little thick white sauce; add the beaten yolk of one egg, two tablespoonfuls of grated cheese, and salt and pepper to taste. Cool, shape, roll in crumbs, dip in egg, roll in crumbs again, and fry. Hominy Croquettes. — Warm one pint of cooked hominy in one or two tablespoonfuls of hot milk ; add the beaten yolk of one egg, and salt to taste.

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