Part 2 — CHAPTER V. CEREALS, NOODLES AND DUMPLINGS.
Reading edition
Almond-Rice, 79
Apple-Rice, 79
Apricot-Rice, 79
Brown Rice, 80
Bread and Milk, 78
Barley, 78
Bran Mush, 76
Bran and Rye Mush, 77
Buckwheat Groats, 76
Boiled Whole Wheat, 77
Baked Cornmeal Dumplings, 82
Bread Dumplings, 81
Cornmeal Mush, 77
Cherry Rice, 79
Currant Rice, 80
Carrot Rice, 80
Cracker and Milk, 78
Direction for Boiling Rice, 78
Dumplings, 81
Dumplings, 82
Dumplings, 83
Macaroni in Cream, 80
Macaroni in Soup Stock, 80
Milk-Rice, 78
Noodles, 80
Polenta Italian Dish, 77
Rice Cream, 79
Rice Flour, 77
Raw Whole Wheat, 77
Rylax with Prune Jam, 76
Rolled Wheat, 76
Rolled Oats with Cranberry Sauce, 76
Rhubarb Rice, 80
Steel Cut Oats, 76
Tomato-Rice, 80