V
| VEGETABLES | |
| Artichokes | 215 |
| Artichokes, Jerusalem | 69 |
| Asparagus Loaf | 177 |
| Asparagus, Italian Style | 209 |
| Asparagus, Plain | 187 |
| Beans | 190 |
| Beans, Baked | 200 |
| Bean Croquettes | 178 |
| Beans, Lima, Curried | 220 |
| Beans, String | 188 |
| Beets, Buttered | 208 |
| Beets, Creamed | 177 |
| Beets, New | 203 |
| Beets, Stuffed | 71 |
| Brussels Sprouts with Crisco | 67 |
| Cabbage, a la Creme | 219 |
| Cabbage, German Sour | 179 |
| Cabbage, Ladies’ | 154 |
| Carrot Fritters | 175 |
| Carrots, Glazed | 188 |
| Carrots, a la Poulette | 203 |
| Carrots, Viennese | 72 |
| Celeriac | 217 |
| Colcannon | 67 |
| Corn Creole | 207 |
| Corn Fritters | 68 |
| Corn Okra and Tomatoes | 68 |
| Cauliflower | 207 |
| Cauliflower, Curried | 68 |
| Cauliflower, au Gratin | 155 |
| Cauliflower, Fried | 208 |
| Egg Plant, en Casserole | 69 |
| Eggplant, Fried | 205 |
| Eggplant, Stuffed | 71 |
| Eggplant, Stuffed | 216 |
| Kohl Rabi, Creamed | 203 |
| Lentils and Rice | 67 |
| Lentils, Savory | 70 |
| Lettuce, Stewed | 162 |
| Mushrooms au Gratin | 70 |
| Mushrooms Cooked Under Glass Bells | 154 |
| Mushrooms, Grilled | 164 |
| Onions, Stewed | 202 |
| Onions, Stuffed | 207 |
| Onions, Stuffed with Nuts | 184 |
| Parsnips, Baked | 67 |
| Parsley, Fried | 69 |
| Peas | 186 |
| Peas, Green, a la Maitre d’Hotel | 69 |
| Peppers, Stuffed Green | 162 |
| Potatoes, Anna | 184 |
| Potatoes, Chantilly | 203 |
| Potatoes, Creamed au Gratin | 68 |
| Potato Croquettes | 152 |
| Potatoes, Duchesse | 170 |
| Potatoes, Franconia | 157 |
| Potatoes, French Fried | 180 |
| Potatoes, Grilled | 215 |
| Potatoes, Hashed Brown | 203 |
| Potatoes, New a la France | 70 |
| Potato Pone | 70 |
| Potato Puffs | 174 |
| Potatoes, Savory | 215 |
| Potato Souffle Austrian Style | 181 |
| Potatoes, Stuffed | 71 |
| Potatoes, Stuffed | 186 |
| Potatoes, Sweet, Baked | 225 |
| Potatoes, Sweet Candied | 153 |
| Potatoes, Sweet Southern Style | 209 |
| Scalloped Pumpkin and Rice | 216 |
| Slaw, Cold | 210 |
| Spinach, a la Creme | 166 |
| Spinach, Martha | 184 |
| Squash, Souffled | 201 |
| Squash, Summer | 194 |
| Succotash | 204 |
| Tomatoes, Baked Stuffed | 208 |
| Tomato Croquettes | 228 |
| Tomatoes, Escalloped | 153 |
| Tomatoes, Grilled | 174 |
| Tomatoes, Stewed | 150 |
| Turnips, Creamed | 170 |
| Turnips, Mashed | 202 |
| Vegetable Souffle | 212 |
| VEGETARIAN DISHES | |
| Asparagus Loaf | 177 |
| Bananas, Devilled | 134 |
| Bean Cutlets | 133 |
| Cauliflower Snow | 134 |
| Craigie Toast | 134 |
| Croquettes Marchette | 135 |
| Duck, Mock | 210 |
| Goose, Mock | 174 |
| Mincemeat, Lemon | 134 |
| Nut Loaf | 212 |
| Nut and Macaroni Savory | 136 |
| Nut Roast | 220 |
| Potato and Nut Croquettes | 136 |
| Potato Sausage | 136 |
| Potato Sefton | 137 |
| Rice a la Maigre | 137 |
| Rice, Spanish | 137 |
| Timbale, Molds | 138 |
| Veal Roast, Mock | 162 |
| Vegetable Souffle, Mixed | 136 |
| Vegetable Pie | 138 |
| MISCELLANEOUS | |
| Bombay Toast | 160 |
| Croutes, a la Marie | 156 |
| Croutes, a la Rosamonde | 156 |
| Macaroni a l’Italienne | 182 |
| Risotto | 155 |
“Man’s most important food, fat.”
“Those who say—‘The old fashioned things are good enough for us.’”
“The difference between substitute and primary.”
“That ‘Lardy’ taste.”
“Fry fish, then onions, then potatoes in the same Crisco.”
“We all eat raw fats.”
“A woman can throw out more with a teaspoon than a man can bring home in a wagon.”
“Hidden flavors.”
“Keeping parlor and kitchen strangers.”
“Kosher.”
“Recipes tested by Domestic Scientists.”