The Laurel Health Cookery
- Subtitle
- A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways
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Table of contents
1. Front matter2. The Laurel Health Cookery3. INTRODUCTION4. GENERAL5. FRUITS6. TO CAN VEGETABLES7. TO DRY VEGETABLES8. SOUPS9. ENTRÉES AND BREAKFAST, LUNCHEON AND SUPPER DISHES10. TRUE MEATS11. TRUE MEATS (continued 2)12. MUSHROOMS13. STUFFINGS AND DRESSINGS14. MEAT AND VEGETABLE GRAVIES AND SAUCES15. VEGETABLES16. CHESTNUTS17. SALADS18. DESSERTS AND PUDDINGS WITHOUT EGGS19. DESSERTS AND PUDDINGS WITH EGGS20. PUDDING SAUCES21. VEGETABLE GELATINE22. PIES23. CAKES24. ICE CREAM AND FRUIT ICES25. CEREALS26. MACARONI (ITALIAN PASTE)27. BREADS—LEAVENED28. BREADS—UNLEAVENED—WITHOUT CHEMICALS29. SANDWICHES30. MILK, CREAM, BUTTER AND CHEESE31. DRINKS32. INVALID FOODS33. CONFECTIONS34. MEALS AND MENUS35. INDEX36. ERRATA