) I " , • ' I • DEPARTMENT OF HOUSEHOLD SCIENCE Illinois State Normal University , NormaL Illinois ILLINOIS STATE NORMAL UNIVERSITY-HOUSEHOt:'t> SCIENCE DEPARTMENT INDEX TO INVALID COOKERY RECIPES BEVERAGES PAGE BREDS- Continued PAGE Albumen, Plain........... .................. ........ 12 Toast.......................... .. .................. .............. 2 Albumenized Lemon juice . ......... ................ ..... 12 Creamy.......... ...... ............ .. .... ........ .. ...... 2 lVlilk . .. ....... ........................ ..... .... 12 Cracker......... ......... ............... ... .. .. .......... 2 Orange juice .......... ................... 12 Dry .......................... .... ....... ...... ........... 2 \Vater .............. .......... ..... ............ 12 1\'lilk ....................................... .. .... ......... 2 Broth, Eg ....................................... ........ .. .... 13 Sa uce for, Method I. .................. ....... .. ..... 2 Cream, To serv a cup........ ............ .................. 7 Method II................ ... .. ... ...... 2 Chocolate. ......... ........ ......................... ........ .... 1 Method III....... ........... ..... ....... 2 Coco ........ .................. ........ ....... .. .......... .. .. .... 1 \'-Ta ter ...... ........................ ....................... 2 Coffee, Boild. ............... ...... ...... ...... ...... ........... 1 Z\\-i eback......... .. ...... ................ ..................... 3 Cereal. ... .............. .. .. .. ......... .. ............... 1 CAKES Filterd ..... .... ...... .... ..... .. ....... ..... .... .... 1 Baskets, Sponge .......................................... ... 11 with eg.... ..... ..... ........ ............... ......... 1 Drop, spong e ....... .. .. .......................... .-....... .... 18 with Saccharin and Butter....... ... ........... 1 Gluten, fruit cake..... ........... ....... ...... ..... ........ 8 Cranberry juice.... ...... .. .. .. .. 6 N ut cak es, Glut en .......................................... 8 E g broth ............... .... ......... .... ........................ 13 Plain .. .............. .................................. ... ........ 18 Egnog, Hot . .. .. .. .. .. 13 Sponge, Baskets ...................... ..................... 11 Cold .. .... ............ ...................... ......... 13 Drop Cakes . .............................. ......... 18 Grape juice...... ................................ .. ..... ........ 6 F ingers . .. .. .. .. .. 18 Koumiss ........................ .. ............................ 12 White ............. .................................. 18 L emon juice, albumenized ................... ..... ....... 12 White Spong e ............ ......... ...... ..................... 18 Lime water, Preparation of. ........ .................... 12 Milk, Albumenized .......................................... 12 CEREALS Pasteurized ........................ ....... ..... ......... 12 Boild rice. ..................... .. ... .. .. ... ... .. ... ... .... 4 Peptonized, Cold Method .................... .... 12 Gluten mush ...... .... .. .. .. .. .. .. ....... ........ ... .. .... 4 Hot Method .......................... 12 Mush, Gluten.......... .................. ..... ............... 4 Punch .. ...... .......................... ........ ...... 12 Oat s, rolrl .. .. .. .. .. .. .. ............... .... .... ....... .. 4 Sterilized .............................................. 12 Rold oats.................... ................. ....... ......... 4 Muld Wine .. ......................... ......................... 13 Rice, boild .. .. ........ .................... .. ................... 4 O;a ng e juice, Albuminized ............................. 12 Steamd .............. ....... ...... ........ .............. 4 Punch, Milk .................. ............ .................. ... 12 SteatlJ(l rice............... ....... ........................ 4 Pasteurized Milk ..................... ............ ............ 12 \Vheat ena .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ... .. .... .. .. 4 Peptonized Milk, Cold Method ............... ......... 12 DESSERTS Hot M ethod ............ .......... .... 12 Apples, bak ed ....... ........ ...... ......... .. .......... ~ ... .. 2 Tea ......... ................. ................................... steamd.......... ................ .... ...... ...... .. ... 4 Water, Albuminized ................. ................ ...... 12 stewd .......... ........... ........ ........ ........... 4 Whey , Rennet ....................... : ................ ....... 12 Bla nc Mange ....................................... ........... 18 Lemon ............... ................... .. ........... 12 Irish Moss .. .............. ............. ... ... ......... 17 Wine ..................... ..................... .. ....... 12 Caramel Pudding . .. .. ... .. .. .. .. .. .. .. .. .. ... 6 Wine, Muld ... ..................... ....................... .. .. 13 Coffee Cream ............ .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. 17 - BREDS Coffee jelly . .. .. .. ........... ..................... ............. 17- Biscuits, Bran .. .. .. .. .. .. 8 Cornstarch Pudding, Caram eL ................. .. :.. .. 6 Bran Biscuits . .. .. .. 8 Orange .................. ........... 6 Butter Balls-To serv with bred. ...... ................ 7 Cr eam, Coco ........................... ..... ................ 11 Gluten Bred.................. .............. .... .............. 8 Coffee ...... ..................... ..................... 17 1\fuffins .. .. .. ... .. .. .. .. .. .. .. .. .. ...... 8 H amburg .... ........................................ 11 Nut Cakes ........................................... 8 Lemon .............. ......... ............. ... ........ 11 Popovers........................... .. .... ........... 8 Orange ................. .. .............. ... ........... 11 Sticks........ .............................. ........... 8 Spanish ........ .. .. ......... .......................... 11 Mint Butter to serv with bred .. .. .. .. .. ....... .. .... 7 Custard, Cup ................... ...... ....... , .. ................ 17 Muffins, gluten.. ........................... .. ....... ........ 8 Pudding ........................................... 17 Parsley Butter to serv with Bred................. ...... 7 Soft .............. ............. ........................ 17 Popovers,Gluten......... ......... ............ ........ ...... 8 F loating Ila nd ............. .......... .. ...................... 17 Puld Bred...................................................... 3 Mering for .................. ...................... 17 Sippets ...... .................. ................................ 3 Fruit W hip ................ ........................ ........... n- Sticks, Gluten......... ....................................... 8 H amburg Cream ... .......................................... 11 DESSER:t"S-Continned · PAGE FISH-'-Continued PAGE Jelly, Coffee .......................•.............. , ........_. .... 17 . Pan :Broild 0ysters .......................................... 16 Lemon ............ ...................................... 17 P'lrsley :Butter, to serv with fish ....................... 16 Orange ................................................. 17 Steamd ................ .-........................................ 16 · Snow........... ................................... ...... 17 Souffie ........................................................... 16 Wine .......... ......................................... 17 FRUiTS Junket ....................... : .................. ................. 12 Apple, :Baked ..........................................._. ...... 4 Lemon Jelly ............ ..........................._. ........... 17 Steamd ............... ................................. 4 Lemon Snow ............ ..................................... 11 Caramel.................................. .. ..................... 6 Orange Cornstarch Pudding.................... ..... .... 6 Gruel. ..... : ............................ ,..................... ... 5 Orange Cream ..... : ......................................... 11 Cranberry Jelly........................................ ....... 6 Jelly .................................................... 17 Juice ......................................... .".;:.. 6 Sauce ....... .. ........................................ 11 Fruit Sauce .. ............................................... ."... 11 Peach Foam ...... ............................................. 11 Fruit Whip ............................................ :........ 6 Prunes, souffie............ ..................... ... ............ 6 Lemon, Cream .......................... : ...... ..... , ........ 11 Prunes, stewed .. .. .. .. .. .. .... .. .. .. .. .. .. .. .. .. .. .. .. .. ..... 6 Jelly ............................. : ........ :.::.: .... 17 Puff l'udding .................................................. 11 Juice, albumenizerl ...................... :.... .".. 12 Pudding, puff.... ................................ ............ 11 Whey ....................................... ; .. ,·.. .- 12 Rennet, whey .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... 12 Orange Cream ......... ···············:······················:· 17 Rice, boild.... .................................................. 4 Cornstarch Pudding............... ..........._. .... 6 steamd ................................................... 4 Sauce ......................... .- ............. :: .. : ... :·;··· 11 Sauce,