The Cooking Manual of Practical Directions for Economical Every-Day Cookery

Chicken--Boiled Eggs--Baked Potatoes--Boiled Potatoes--Apple Cake--Fruit Farina--Plain Cookies--Plain Gingerbread--Strawberry Shortcake--Apple Custard 116 CHAPTER XIII. COOKERY FOR INVALIDS. Gruels--Arrowroot Gruel--Arrowroot Jelly--Arrowroot Wine Jelly--Calf's-foot Jelly--Sago Gruel--Sago Milk--Tapioca Jelly--Rice Caudle--Refreshing Drinks--Filtered Water--Jelly Water--Flaxseed Lemonade--Barley Water--Nourishing Drinks--Iceland Moss--Chocolate--Egg Broth--Egg Tea--Very Strong Beef Tea--Quick Beef Tea--Farina Gruel--Nutritious Foods--Bread Jelly--Crackers and Marmalade--Chicken Jelly--Chicken Broth--Beefsteak Juice--Salmon Steak--Broiled Oysters 125 CHAPTER XIV. BREAD. Aerated Homemade Bread--Homebrewed Yeast--Homemade Bread--Milk Bread--Rice Bread--Potato Bread--Pulled Bread--Baking Powder--Loaf Bread--Breakfast Rolls--Tea Biscuit--Finger Biscuit--Cream Breakfast Rolls--Breakfast Twist--How to freshen stale Bread--Toast 134 THE COOKING MANUAL. CHAPTER I. MARKETING. In order to market intelligently and economically, we must bear in mind the three great divisions of foods generally accepted in their consideration, and endeavor to adapt them to the requirements of our households; if we remember that carbonaceous, or heat-giving foods, such as the inner part of the cereals, fat meat, milk, honey, liver, grapes, peas, beans, potatoes, beets, carrots, and parsnips, are the best diet for hard steady workers, and for invalids suffering from wasting diseases; that nitrogenous, or flesh-forming foods, such as lean meat, unbolted flour, oatmeal, eggs, cheese, cabbage, cauliflower, onions, spinach, asparagus, and artichokes, are most suitable for those who work rapidly but with intervals of rest; and that brain-workers should subsist chiefly on light and digestible articles, such as fish, oysters, fruits, game, and vegetables containing mineral salts in excess; we can arrange the daily marketing so as to give a pleasant variety and at the same time satisfy all appetites. Buy only small quantities of perishable things such as green vegetables, fruit, fish, eggs, cream, and fresh butter; buy dry groceries and preserved stores in quantities large enough to entitle you to wholesale prices; and pay cash in order to avail yourself of the lowest market price. Make your purchases as early in the day as possible in order to secure a choice of fresh articles; and trade with respectable dealers who give full weight and honest measure. =Meats.=--While meats are in season all the year, they are better at stated times; for instance, pork is prime in late autumn and winter; veal should be avoided in summer for sanitary reasons;