y
Grape jelly
Orange jelly
Peach Jelly
Quince jelly
Plum jelly
Fruit in jelly
Fruit juices, value of
How to prepare fruit juices
_Recipes:_
Grape juice or unfermented wine
Grape juice No. 2
Another method
Fruit syrup
Currant syrup
Orange syrup
Lemon syrup
Lemon syrup No 2
Blackberry syrup
Fruit ices
Nuts
Composition and nutritive value of
The almond
Almond bread
The Brazil nut
The cocoanut, its uses in tropical countries
The chestnut
Chestnut flour
The acorn
The hazel nut
The filbert
The cobnut
The walnut
The butternut
The hickory nut
The pecan
The peanut or ground nut
_Recipes:_
To blanch almonds
Boiled chestnuts
Mashed chestnuts
Baked chestnuts
To keep nuts fresh
Table topics.

THE LEGUMES
Composition and nutritive value
Legumes as a substitute for animal food
Legumin, or vegetable casein
Chinese cheese
Legumes the "pulse" of Scripture
Diet of the pyramid builders
Digestibility of legumes
A fourteenth century recipe
The green legumes
Suggestions for cooking
Slow cooking preferable
Soaking the dry seeds
Effects of hard water upon the legumes
Temperature of water for cooking
Amount of water required
Addition of salt to legumes
Peas, description of
Buying votes with peas
A commemorative dinner
Peas bainocks
Peas sausages
Peas pudding
Time required for cooking
_Recipes:_
Stewed split peas
Peas puree
Mashed peas
Peas cakes
Dried green peas
Beans, description of
Mention of beans in Scripture
Beans in mythology
Time required for digestion
Method of cooking
Experiment of an English cook
Parboiling beans
Time required to cook
_Recipes:_
Baked beans
Boiled beans
Beans boiled in a bag
Scalloped beans
Stewed beans
Mashed beans
Stewed Lima beans
Succotash
Pulp succotash
Lentils, description of
Use of lentils by the ancients
Lentil meal
Preparation for cooking