The Rocky Mountain Cook Book (3rd Ed)
by Caroline Trask Norton
Norton | 1918 | ISBN: N/A | scanned PDF | 386 pages | 15.2 mb

Knowing the difficulty of cooking in a high altitude the author, in this book, has endeavored to give the public the benefit obtained from teaching and housekeeping in Denver, making high altitude cooking a special study. Water boils at sea level at 212°. In Denver, where the air is much lighter,it boils at 202°.
Therefore, it does not reach as great a heat and boiling requires a longer time. It has been the wish to make the recipes practical and easily followed by the most inexperienced cooks.
She has not attempted giving much information on chemistry and food values, leaving that for the cooking schools. No girl's education is complete without such a course. An intelligent knowledge of cooking will enable them to feed their family with less expense and giving them the variety the family requires.
Food for invalids should be selected and cooked with the greatest care. A chapter is devoted to that kind of cooking. Scientific cooking should fill an important part in the training of a nurse.

CONTENTS
Breads 9
Breads with Baking Powder 20
Griddle Cakes 26
Cereals 29
Soups 30
Cream Soups 39
Summer Soups 47
Fruit Soups 47
Fish 49
Shell Fish 57
Lobsters 64
Meats 67
Pork 77
Mutton and Lamb 82
Veal 87
Poultry 94
Game 108
Entrees 114
Fritters 138
Vegetables 141
Sauces 169
Puddings and Ice Cream Sauces 180
Cheese Dishes 186
Salads 191
Eggs 215
Sandwiches 225
Canapes 231
Pastry 234
Hot Puddings 244
Cold Desserts 264
Frozen Desserts 282
Sherbets 283
Punches 286
Ice Creams 289
Sauces for Ice Cream 296
Mousses 298
Parfaits 299
Cakes 304
Fillings for Layer Cake 329
Icings for Cakes 332
Gingerbread, Doughnuts, Cookies and Cream Puffs 335
Compotes, Preserving, Jellies and Pickles 339
Preserving 341
Canning 344
Jams or Marmalades 346
Jellies 347
Pickles 348
Candies 355
Beverages 359
Invalid Cookery 366
 
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