Index.
Absorption;
38
Acetic acid;
119
Acetic fermentation;
119
Acorn coffee;
433
A fourteenth century recipe;
219
After mealtime;
471
Aladdin cooker;
66
Albumen;
26
,
53
,
78
,
365
,
384
Albumenized milk;
425
Alcoholic fermentation;
119
Almond cornstarch pudding;
321
cream; 321
paste, to prepare; 298
sauce; 352
Almonds;
212
blanched; 212, 215
Alum, how to detect in flour;
115
Ancient recipe for cooking barley;
95
Animal food;
391
Anti-fermentatives;
192
Appetite, education of;
449
Apple, the;
169
and bread custard; 321
beverage; 433
cake; 344
charlotte; 321
compote; 188
custard; 320, 321
custard pie; 338
dessert; 299
jelly; 206
jelly without sugar; 207
meringue dessert; 300
pudding, baked; 302
rose cream; 300
sago pudding; 311
Apple sandwich;
303
shape; 314
snow; 300
tapioca; 309
tart; 317
toast; 290
toast water; 433
Apples, directions for serving;
179
in jelly; 314
sour, raw, digestion of; 39
stewed whole; 187
sweet, raw, digestion of; 39
with apricots; 189
with raisins; 189
Apricots;
171
Apricot toast;
290
Arrowroot blancmange;
437
gruel; 421
jelly; 437
Artificial butter;
373
feeding; 446
foods, digestibility of; 445
human milk; 444
Art of dining, the;
456
Asparagus;
254
and peas; 255
on toast; 255
points; 255
preparation and cooking of; 254
recipes for cooking; 255
soup; 276, 415
stewed; 256
toast; 290
with cream sauce; 255
with egg sauce; 256
Assama;
135
Avena;
91
Avenola;
429
Baccate fruits or berries;
168
Bacteria in gelatine;
313
Bad cookery, evils of;
46
Bad cooking the ally of intemperance;
46
Bain marie;
232
,
464
Baked apples;
186
,
189
apple loaf; 319
apple pudding; 302
apple sauce; 187
apples with cream; 300
bananas; 301
barley; 97
bean soup; 276
beets; 247
cabbage; 250
corn; 265
egg plant; 262
fish; 410
milk; 433
parsnips; 244
peaches; 190
pears; 189
potatoes; 235
quinces; 187
sweet apple dessert; 300
sweet potatoes; 239
turnips; 242
vegetables; 231
Baking;
49
powders; 150
Banana custard;
322
dessert; 310
dessert with gelatine; 315
pie; 338
shortcake; 318
toast; 290
Bananas;
177
directions for serving; 179
in syrup; 301
Barley;
95
and fruit drink; 434
antiquity of; 95
bread; 110
description of; 95
digestibility of; 96
digestion of; 39
fig pudding; 302
fruit pudding; 302
general suggestions for cooking; 96
grain, structure of; 96
gruel; 422
lemonade; 433
meal in the time of Charles I; 96
milk; 434
milk for infants; 443
nutritive value of; 96
patent; 96
pearl; 96
pot; 96
recipes for cooking; 97
Scotch milled; 96
soup; 415
used for bread making; 96
Batter for bread, test for lightness of;
129
pudding; 332
Beans;
222
boiled in a bag; 223
green, description of; 264
green, recipes for cooking; 267
Lima; 267
pod, digestion of; 39
preparation and cooking of; 222
recipes for cooking; 223
shelled; 267
string; 267
time required for cooking; 223
time required for digestion; 222
Bean and corn soup;
276
and hominy soup; 276
and potato soup; 276
and tomato soup; 277
Bean gems;
160
Beaten biscuit;
161
Beating;
55
Beaumont's experiments;
29
Beef, broiled;
399
broth and oatmeal
comparative food value of; 392
digestion of; 39
economy and adaptability in selection of; 398
jerked; 394
juice; 427
liver of; 392
recipes for cooking; 399
selection of; 393
smothered; 400
soups; 411
stewed; 400
tea; 43, 426, 427
tea and egg; 427
tea in bottles; 427
tea, nutritive value of; 426
Beet coffee;
360
greens; 247
hash; 247
salad or chopped beets; 248
sugar; 26
Beets;
246
baked; 247
preparation and cooking of; 246
recipes for cooking; 247
stewed; 248
with potatoes; 247
Berries;
189
Berry shortcake;
318
toast; 291
Beverages;
357
cold, recipes for; 361
for the sick, recipes for; 433
from fruit juices for the sick; 432
recipes for; 360
Bile;
36
Bills of fare for 52 weeks 487-538
Bills of fare;
440
Birds baked in sweet potatoes;
406
Black bean soup;
277
Blackberry, the;
176
beverage; 361
cornstarch pudding; 303
mush; 293
syrup; 210
tapioca; 310
Blackberries, directions for serving;
181
Boiled apples with syrup;
188
Boiled beans;
223
beets; 248
cabbage; 250
carrots; 246
cauliflower; 251
custard; 322
custard bread pudding; 322
leg of mutton; 401
macaroni; 106
parsnips; 244
potatoes in jackets; 235
potatoes without skins; 235
potato yeast; 141
rice; 99
rice, digestion of; 98
sweet potatoes; 239
turnips; 241
wheat; 87
Boiling;
51
,
395
of vegetables; 231
violent, result of; 51
Bottled beef tea;
427
Bran stock;
277
Brass utensils;
58
Bray;
109
Brazil nuts;
213
Bread and apricot pudding;
323
and fig pudding; 323
and fruit custard; 332
articles from which prepared; 110
care after baking; 136
corn; 146
corn, digestion of; 39
custard, steamed; 333
custard pudding; 332
dryness of; 133
early forms of; 109
entire wheat; 112, 138
for the sick; 436
Graham; 138
heavy, cause of; 155
how to knead; 132
keeping of; 137
perfectly risen; 130
to detect alum in; 116
to detect whiting in; 116
in desserts; 297
fermented; 118
flour, amount of required; 126
made light with air; 152
making, chemistry of; 116
materials, how to combine 125
milk; 142
moldy; 297
necessary qualities of; 111
of mulberries; 110
overfermentation of; 120
pans; 134
pie; 338
pulled; 143
rye; 144
sour; 130, 297
stale; 138
stale, use of; 453
steamed; 140
test of; 140
the rising of; 129
unfermented, general directions for making; 152
unfermented, time required for baking; 155
unleavened; 117
Vienna; 142
water; 142
white, injurious effects of; 111
whole-wheat; 138, 143
whole-wheat, proportion of phosphates in; 112
Breads, fermented;
142
Breadstuffs and bread-making;
109
Breakfast dishes;
287
miscellaneous; 293
Breakfast, grains for;
84
rolls; 160
Breakfasts and dinners, a year's;
481
the ideal; 288
use of fruits for; 288
Breaking bread;
110
Brewis;
293
Broccoli;
251
recipes; 251
Broiled beef;
399
Broiled birds;
406
fish; 410
mutton chop; 401
potato; 238
steak; 430
Broiling;
49
,
397
Brose;
93
Broth panada;
428
vegetable; 428
Brown Betty;
305
bread; 146
sauce; 351
soup; 277
Browned cauliflower;
252
flour in soups; 274
mush; 103
parsnips; 244
rice; 100
sweet potatoes; 240
Budrum;
93
Buns, plain;
343
Butter;
364
,
370
absorbent properties of; 376
artificial; 373
digestion of; 39
emulsified; 378
French; 378
good, test for; 372
in ancient times; 373
in bread; 127
keeping qualities of; 375
making; 374
Butterine;
373
Buttermilk, composition of;
370
Butternut;
214
Butter-oil;
373
Cabbage, description of;
248
baked; 250
boiled; 250
digestion of; 39
hash; 250
preparation and cooking of; 249
recipes for cooking; 250
salad; 250
with celery; 250
with tomatoes; 250
Cake, general directions for making;
343
heat required for baking; 344
icing for; 346
made light with yeast; 344
recipes for making; 344
Calves' brains;
392
Candies;
449
Cane sugar;
26
Canned corn soup;
278
green pea soup; 278
Canning fruit;
193
utensils; 197
Caramel coffee;
360
custard; 323
for coloring soup brown; 415
sauce; 352
Carrots;
245
digestibility of; 245
pie; 338
pudding; 323
recipes for cooking; 246
soup; 278
Carrots boiled;
246
preparation and cooking; 245
stewed; 246
with egg sauce; 246
Casein;
26
,
78
,
365
,
372
Cauliflower;
251
and broccoli, preparation and cooking; 251
recipes for cooking; 251
with egg sauce; 252
with tomato sauce; 252
Celery;
253
and potato hash; 254
recipes for cooking; 253
sauce; 352
soup; 278
to keep fresh; 253
with tomato sauce; 254
Cellar;
70
floor; 70
need of frequent whitewashing; 70
ventilation of; 70
walls; 70
Cereals;
78
Charcoal;
47
Cheese;
376
cottage; 377
Chinese; 218
Cherry, the;
171
jelly; 207
tart; 318
toast; 291
Cherries;
189
direction for serving; 179
to can; 202
Chicken;
430
broth; 427
jelly; 430
panada; 428
China closet;
67
,
457
the care of; 477
Chinese soup strainer;
273
Chestnut, the;
214
bread; 110
soup; 278
Chestnuts, boiled;
215
mashed; 215
Chocolate;
359
Chopped beets;
248
cabbage; 250
turnips; 242
Cinders, use of;
49
Citric acid;
165
Citron;
173
apples; 186
Clams;
409
Clear dessert;
315
Clearing the table;
471
Clear jelly, to make;
205
Clotted cream;
377
Coal;
47
Coarse hominy;
104
Cobnut;
214
Cocoa;
359
Cocoanut, the;
213
and cornstarch blancmange; 303
cornstarch pudding; 323
custard; 323
custard cake; 345
flavor; 298
pie; 338
sauce; 352
rice custard; 324
Coffee;
359
Coke;
47
Colander, use of in the preparation of soups;
273
Combination soup;
275
,
279
Compartment sink;
68
,
69
Compote of apples;
188
Compound stock;
414
Compressed yeast;
122
Condiments;
29
in cookery; 46
Condensed milk;
369
Cooked fruit;
185
Cookery;
45
Cooking of grains;
81
utensils; 56
Copper utensils;
58
Cornaro, experiences of;
441
Corn;
101
and chicken; 406
and tomatoes canned; 269
bread, digestion of; 39
cake; 147
cakes; 265
canned; 268
digestibility of; 101
dodgers; 158, 159
dried; 266
keeping qualities of; 102
lob; 102
mush rolls; 160
pudding; 265
puffs; 158
roasted green; 265
stewed green; 266
Corn meal;
102
and fig pudding; 324
crust; 337
cubes; 103
mush; 103
mush with fruit; 103
pudding; 324
recipes for cooking; 103
suggestions for cooking; 102
Cornstarch blancmange;
303
fruit mold; 303, 304
meringue; 324
pudding, plain; 328
with raisins; 303
with apples; 303
Cottage cheese;
377
Cows' milk, analysis of;
364
milk, prepared for infants; 443
Crab apples, to can;
203
Crab apple jelly;
207
Cracked potatoes;
236
wheat; 86, 87
wheat pudding; 304, 324
Cranberry, the;
175
drink; 434
jelly; 207
pie; 339
Cranberries, to keep;
184
and sweet apples; 190
with raisins; 190
Cream;
364
,
370
barley soup; 279
cake; 345
composition of; 370
corn cakes; 159
crisps; 161
digestibility of; 370
filling; 337
for shortcake; 319
Graham rolls; 160
or white sauce; 351
pea soup; 279
pie; 339
sauce; 352
temperature for raising; 368
toast; 291
toast with poached eggs; 291
use of in soups; 274
wholesomeness of; 371
Creamed parsnips;
244
potatoes; 237
turnips; 242
Creamery;
371
Creamy rice;
548
Crescents;
145
Crust coffee;
434
Crusts;
157
Croutons;
453
Cucumber, description of;
263
the serving of; 263
Cupboards;
62
Cupboard ventilation;
62
Cup custard;
320
,
325
Currantade;
434
Currant jelly;
437
puffs; 157
Custard, boiled;
322
in cups; 320
plain; 328
puddings; 319
pudding, importance of slow cooking of; 319
puddings, recipes for cooking; 320
sauce; 353
snowball; 331
steamed; 330
tapioca; 331
Cut-glass ware;
476
Cymling;
258
description of; 258
preparation and cooking of; 258
Date, the;
172
bread; 146
pudding; 333
Decaying vegetables in cellar;
70
Delicate cup cake;
345
Description of Indian corn;
101
Desserts;
296
fruits, recipes for; 299
for the sick; 437
general directions for preparation of; 297
made of fruit, grains, bread, etc., recipes for; 302
made with, gelatine, recipes for; 314
molded; 293
objections to; 296
with crusts, recipes for; 317
with manioca; 312
with sago; 311, 312
with tapioca, recipes for; 309
with tapioca; 309
Devonshire cream;
377
Dextrine;
78
Diabetic biscuit;
436
Diastase86
Diet of the pyramid builders;
218
for older children; 447
for the young; 442
simplicity in; 41
Digestion deferred by the use of fried foods;
54
hygiene of; 40
in stomach; 37
intestinal; 38
liver; 39
Salivary; 37
time required for; 39
Digestive apparatus;
35
fluids, uses of; 38
Dining, the art of;
456
Dining room, the;
456
furnishing of; 456
temperature of; 469
ventilation of; 457
Dinners, a batch of;
543
holiday; 543
Dinner parties, invitations for;
467
suggestions concerning; 466
Diseased animal food;
390
Disease germs in meat;
391
Dish closet, utensils for;
67
Dish drainer;
68
Dishing up;
463
Dishes, washing the;
472
Dish mop;
475
towel rack; 74
Double boiler;
53
,
81
in the preparation of gravies; 351
in the preparation of gruels; 421
substitute for; 81
Double broth;
414
Dough;
117
kneading the; 131
Drafts and dampers, management of;
49
Draining dishes;
475
Drain pipes;
64
Dried apple pie;
339
apple pie with raisins; 339
apples with other dried fruit; 191
apples; 190
apricot pie; 339
apricots and peaches; 191
pears; 191
Drinks and delicacies for the sick;
432
Dropped eggs;
386
Drupaceous fruits;
168
Dry granola;
293
Drying fruit;
211
Drying towels;
475
Dry toast with hot cream;
292
Duck, digestion of;
39
Eating between meals;
449
hastily; 40
too much; 42
when tired; 42
Effects of cooking fat;
53
Egg gruel;
422
lemonade; 434
panada; 429
plant, description of; 262
sauce; 352, 353
Egg Cream;
434
Eggs and macaroni;
107
composition of; 380
digestion of; 39
for the sick, recipes for; 431
for use in desserts; 297
how to choose; 381
how to keep; 382
in cream; 386
in shell; 384
in sunshine; 385
micro-organisms in; 381
poached; 386
poached in tomatoes; 385
recipes for cooking; 384
stale; 297
test for; 381
to beat; 383
use of in unfermented breads; 154
Evaporation;
54
Evaporated peach sauce;
191
Extension strainer;
421
Fancy omelets;
387
Farina;
88
,
89
blancmange; 304
custard; 325
fruit mold; 304
molded; 89
nutritive value of; 89
pie; 339
pudding; 325
recipes for cooking of; 89
with fig sauce; 89
with fresh fruit; 89
Fat, decomposition by the action of heat;
54
Fats;
26
effects of cooking upon; 53
Fatty matter;
42
Fermentation;
118
the different stages of; 119
temperature for; 121
the process of; 118
Fermentative agents;
120
Fermented breads;
142
recipes for; 142
Fibrin;
26
,
78
Field corn;
101
Fig, the;
176
layer cake; 345
pudding, steamed; 333
Filbert, the;
214
Filters;
69
Fine hominy or grits;
104
Fires, care of;
48
Fish;
408
as a brain-food; 408
baked; 410
best method for cooking; 410
boiled; 410
broiled; 410
how to select and prepare; 409
parasites in; 408
recipes for cooking; 410
Flavoring suggestions for;
298
Flaxseed tea;
434
Floated egg;
431
Floating island;
325
Floors, kitchen;
61
Flour, to keep;
115
absorbent quality of; 126
adulteration of, how to select; 116
deleterious adulteration of; 115
entire wheat; 114
Graham, how to test; 114
gruel; 422
how to select; 113
measuring of; 55
Flummery;
93
Foam omelets;
387
Foamy sauce;
353
Food amount required;
42
apologies for; 469
Food elements;
25
changes in by cooking; 45
correct proportion of in wheat; 79
deficiency of; 43
excess of; 42
nitrogenous, subject to rapid decomposition; 118
proportions of; 28
uses of; 27
Food for infants;
444
for infants, quantity of; 445
for the aged and the very young; 439
for the aged, requirements for; 439
for the sick; 418
for the sick, to heat; 420
for the sick, utensils for the preparation of; 420
mucilaginous, excellent in gastro-enteritis; 444
Foods;
35
adding to boiling liquids; 54
combinations of; 28, 43
digestion of; 35
effects of hard and soft water upon; 52
Fowl, broiled;
406
to stuff; 406
to truss; 405
Fowls, digestion of;
39
Fragments and left-over food;
452
French butter;
378
rolls; 145
Fresh fruit compote;
301
fruit pie; 336
Fried foods for breakfast;
287
Frosted fruit;
181
Frozen fish;
410
Fruit;
164
acids; 165
beverage; 361
cake; 346
canned, selection of; 193
canned, the storing of; 198
canned, to open; 199
canned, to sterilize; 193
canning, causes of failure in; 198
canning of; 193
cans, to test; 193
cause of decay; 192
cellar, the; 184
cooking of for jelly; 204
crackers; 162
custard; 325
dessert; 299
directions for picking and handling; 182
directions for serving; 179
dried, for cake; 343
foam dessert; 315
for the sick; 432
for the table; 178
general directions for cooking 185
how to keep fresh; 182
ices; 211
jelly; 204
jelly cake; 345
jelly, recipes for; 206
jelly, storing of; 206
jelly, straining the juice for; 204
jelly, time required for boiling juice; 205
juices for the sick; 432
juices, recipes for; 209
loaf; 142
loaf with Graham or whole-wheat flour; 146
or vegetables in tin cans; 199
pie; 339
pudding; 305
rolls; 142, 161
sandwich; 545
sauce; 354
shape; 315
shortcake; 318
sugar; 26
syrup; 210
tapioca; 310
the storing of; 183
the circulation of juice in; 178
the preservation of; 192
to cook for canning; 194
use of spices with; 185
Fruits, analysis of;
166
at the beginning of a meal; 168
dried; 298
drying of; 211
for breakfast; 288
in jelly; 208
kinds most easily digested; 165
recipes for cooking; 186
stale; 167
structure of; 165
their value as nutrients; 165
Frumenty;
87
,
293
Frying;
53
Fuel;
47
economical use of; 48
waste of; 51
Galvanized iron ware;
57
Game, suggestions for selection of;
403
Garbage;
479
Gasoline and gas;
47
Gastric juice;
36
Geese and ducks, suggestions for selection of;
404
Gelatine, a culture medium;
313
custard; 315
nutritive value of; 313
preparation of for deserts; 314
Gem irons;
152
irons, filling of; 156
Germs in stale fruits;
167
in the fermentation of bread; 120
Glass, care of;
476
utensils; 477
Glucose;
26
Gluten;
78
custard; 431
cream; 422
gruel; 422
meal custard; 431
meal gems; 436
meal gruel; 422
mush; 429
Gofio;
95
Gold and silver cake;
346
Gooseberry;
174
tart; 318
Gooseberries, directions for serving;
179
to can; 200
Graham apple mush;
90
bread; 139, 144
crisps; 161
flour; 88, 113
gems; 157
grits; 89
grits gruel; 423
grits, how manufactured; 88
grits, nutritive value of; 89
grits pudding; 325
gruel; 422
mush; 90
mush with dates; 90
puffs; 156, 157
rolls; 160
salt-rising bread; 147
Grain and fruit diet for the aged;
440
Grains;
78
an economical food
and liquids employed for cooking; 82
composition of; 78
digestibility of; 78
for the sick; 429
for breakfast; 84
importance of variety and use of; 79
insalivation of; 80
in soups; 274
insufficiently cooked not easily digested; 81
left over; 454
nutritive value of; 78
suggestions for cooking; 81
use of by other nationalities; 79
use of condiments with; 79
Granite ware;
57
utensils, to clean; 474
Granola;
429
crust; 337
fruit mush; 91
gems; 159
mush; 91
peach mush; 91
Granular corn meal;
102
Grape apples;
301
fruit, the; 173
beverage; 361
jelly; 208
jelly pie; 340
juice; 209
sugar; 26
tart; 338
toast; 292
Grapes, to keep;
184
directions for serving; 180
Gravy toast;
291
Gravies and sauces;
350
and sauces for vegetables, recipes for; 351
to flavor; 351
Green bean soup;
280
beans, preparation and cooking of; 264
corn; 264
corn, boiled; 265
corn preparation and cooking of, recipes; 264, 265
corn soup
pea soup; 280
peas, dried; 222
peas, preparation and cooking of; 264
Ground air;
70
Ground rice pudding;
326
Gruel, barley;
422
egg; 422
flour; 422
gluten meal; 422
Graham; 422
Indian meal; 423
lemon oatmeal; 403
milk oatmeal; 423
oatmeal; 424
of prepared flour; 423
peptonized gluten; 424
raisin; 424
strainer; 421
Gruels;
420
recipes for; 421
Gum arabic water;
435
Hasty pudding;
102
Hazelnut, the;
214
Hickory nut, the;
214
Hoecake;
139
Holiday dinners;
543
feasting; 543
menus; 544
Homemade macaroni;
106
Hominy;
102
,
104
gems; 158
Honey;
26
Hop yeast;
141
Hot butter toast;
419
lemonade; 435
milk; 376, 425
water; 435
Household workshop;
60
Iced milk;
357
tea; 357
water; 357
Ice in refrigerator;
68
Icelandic bread;
110
Iceland moss blancmange;
437
moss jelly; 437
Imperial rolls;
145
Indian corn;
101
Indian meal gruel;
423
Indigestion caused by bad cooking;
46
Infants' food;
444
Intestinal digestion;
38
juice; 36
Invalid food;
426
Irish moss lemonade;
435
potatoes; 233
Iron rust;
57
utensils; 57
Ivory handles;
477
Jam pudding;
305
Japanned goods;
477
Jellied oatmeal;
94
Jelly, apple;
206
cherry; 207
crab apple; 207
cranberry; 207
custard pie; 340
for the sick; 419, 437
grape; 208
orange; 208
pear; 208
plum; 208
producing principle; 165
quince; 208
with fruit; 316
Julienne soup;
415
Junket;
425
Keeping fresh fruit;
182
Kerosene oil;
47
Kitchen brushes;
75
,
76
clock; 62
conveniences; 70
drain pipes; 64
floor; 61
flowers in; 62
furnishing; 61
furniture; 62
good sized one; 61
location of; 60
plumbing; 64
refuse; 64
sanitary; 61
sink, best material for; 64
slate; 63
table; 63
utensils; 66
ventilation; 61
woodwork; 62
Kneading;
55
,
131
table; 74
Kornlet and tomato soup;
280
soup; 280
Koumiss;
425
Lamb;
402
comparative nutritive value of; 392
Layer pudding;
316
Lead-adulterated tin;
57
test of; 58
Leaven;
121
Left-over foods, care of;
453
fragments in soup; 275
Legumes;
217
composition of; 217
digestibility of; 218
green; 219
suggestions for cooking; 319
value as strength producers; 218
Legumin;
217
Lemon, the;
173
Lemonade;
362
Lemon apples;
187
cornstarch pudding; 326
drill; 72
filling; 338
flavor; 299
jelly; 316
meringue custard; 340
oatmeal gruel; 423
pie; 340
pudding; 326
pudding sauce; 354
shortcake; 318
syrup; 210
Lemons and oranges, to keep;
184
Lentil and parsnip soup;
281
gravy with rice; 226
Lentil meal;
225
puree; 226
soup; 281
toast; 292
Lentils, description of;
225
mashed with beans; 226
recipes for cooking; 226
Lettuce;
256
to clean; 230
to serve; 257
Lignite;
47
Lima bean soup;
281
Lime, the;
173
Liquid, quantity required for bread making;
126
Liquid yeast;
140
Liquids best suited for cooking;
51
Liver digestion;
39
Loaf cake;
347
Loaf, size of;
133
Lobsters;
409
Love apple
260
Luncheon, cold, provision for;
545
Macaroni;
105
boiled; 106
description of; 105
in soups; 274
pudding; 326
recipes for cooking; 106
soup; 281, 416
to select; 105
to prepare and cook; 106
to keep; 105
with cream sauce; 106
with kornlet; 294
with granola; 106
with raisins; 293
with tomato sauce; 106
Maize;
101
meal; 102
Mallic acid;
165
Manioca;
309
with fruit; 312
Maple sugar;
26
Mashed cabbage;
250
beans; 224
peas; 221
parsnips; 244
potatoes; 236
sweet potatoes; 240
Mashed turnips;
243
Mastication;
37
Materials, mixing of;
55
Meals, drinking at;
41
eating between; 41
service of; 464
Measures and weights, comparative table of;
55
Measuring;
54
dry materials; 55
flour; 55
liquids; 55
salt; 55
sugar; 55
Meat broth;
426
diseased; 390
extracts; 43
for children; 448
importance of simple cooking of; 392
nutritive value of; 389
pies; 392
preparation and cooking of; 395
preservation of; 394
soup, recipes for; 415
soup, preparation and cooking of; 412
soup; 410
selection of; 393
Meats for the sick, recipes for;
430
left over; 454
Melon, the;
176
directions for serving; 180
Menu cards;
468
Metate;
148
Micro-organisms in gelatine;
313
Milk, absorbent properties of;
367
adulteration of; 365
albumenized; 425
and contagious diseases; 366
and lime water; 425
baked; 433
bread; 127
bread with white flour; 142
care of; 367
composition of; 364
condensed; 369
cream and butter; 364
diet; 425
diet for the young; 442
digestion of; 39
dishes, washing of; 367
diseased; 365
for cooking purposes; 52
hot; 376, 425
left over; 455
oatmeal gruel; 423
panada; 429
porridge; 423
preparations of; 425
recipes for; 376, 425
sugar; 26
to sterilize for immediate use; 368
to sterilize to keep; 369
use of in soups; 274
utensils for keeping; 366
yeast bread; 147
Minced chicken;
430
steak; 430
Mineral elements;
26
,
78
soap; 477
Miss B's salt-rising bread;
143
Mixed lemonade;
362
fruits, to can; 202
mush; 94
vegetable broths; 428
Mock cream;
354
Molasses sauce;
354
Molded farina;
89
rice, or snow balls; 327
tapioca with fruit; 310
wheat; 88
Mrs. T's caramel coffee;
360
Mulberry, the;
176
Mush, rye;
101
Mutton broth;
428
chop; 430
chops, stewed; 402
comparative nutritive value of; 392
digestion of; 39
recipes for cooking; 401
rules for selection of; 393
stewed; 402
New potatoes;
236
Nitrogenous elements, importance in dietary for children;
448
Nursing bottles;
447
Nuts;
212
recipes for serving; 215
to keep fresh; 215
Oatcakes;
92
Oatmeal blancmange;
94
bread; 147
character of; 92
crisps; 162
drink; 362
for children; 93
fruit mush; 94
gems; 159
gruel; 424
in soups; 274
mush; 94
porridge; 95
preparation and cooking of; 93
proportion of nitrogenous element in; 92
recipes for cooking of; 94
soup; 281
time required for the digestion of; 93
with apple; 95
Oat, the;
91
ancient use of; 91
a staple article of diet with the Scotch peasantry; 91
description of; 91
Dr. Johnson's definition of; 92
how prepared for food; 92
nutritive value of; 91
Oil and gas stoves;
95
Oleomargarine;
373
Olive, the;
171
Omelet, foam;
387
plain; 387
soft; 388
Omelets, fancy;
387
recipes for making; 387
One-crust peach pie;
341
Onions;
267
Orangeade;
362
,
435
Oranges and apples;
190
cake; 346
custard; 327
dessert; 316
directions for serving; 180
flavor; 299
float; 327
in jelly; 317
pie; 208, 317
pudding; 341
rice; 100
sauce; 354
syrup; 210
whey; 437
Ornamental potatoes;
238
Oven, heat of for baking unfermented bread;
153
proper temperature of; 134
test for heating of; 50, 136
thermometer; 50
Oysters;
409
digestion of; 39
Paddy fields;
98
Paint for kitchen walls;
62
Panada, recipes for;
428
Pan broiled steak;
399
Pantry, the;
67
Parched grain coffee;
360
Parker House rolls;
145
Parsnip beer;
243
boiled; 244
boiled, digestion of; 39
browned; 244
creamed; 244
description of; 243
mashed; 244
preparation and cooking of; 243
recipes for cooking of; 244
soup; 281, 282
stewed; 245
stewed with celery; 345
with cream sauce; 244
with egg sauce; 244
with potato; 245
Partridges;
404
,
406
to dress; 404
Passover bread;
148
Pasta d'Italia;
105
Pastry and cake;
333
indigestibility of; 334
Paste for pies;
336
for tart shells; 337
Pates;
392
Patent barley;
96
Pea and tomato soup;
282
Peach, the;
170
cream; 301
custard pie; 341
digestion of; 39
jelly; 208
mush; 294
meringue; 327
sauce; 355
tapioca; 311
toast; 292
Peaches;
189
and cream, directions for serving; 180
and pears, directions for serving; 180
to can; 201
Peanut bread;
110
the, or ground nut; 214
Pear, the;
170
Pearl barley;
96
barley with lemon sauce; 97
barley with raisins; 97
wheat; 87
Pearled wheats;
86
Pears, to can;
201
Peas bainock;
220
cake; 221
canned; 269
description of; 220
gravy; 352
green, description of; 264
green, recipes for cooking of; 266
pudding; 220
puree; 221
recipes for cooking; 221
sausage; 221
stewed; 266
the history; 220
Pecan, the;
214
Pectic acid;
165
Pemmican;
394
Peptonized gruel;
424
milk for infants; 426
Percolate holder;
73
Perforated sheet iron pans for rolls;
152
Phosphates in wheat;
86
Picnic biscuit;
546
dinners; 545
pudding; 327
Pie, fresh fruit;
336
crust, raised; 319
with one crust; 335
Pies, general suggestions for making;
334
paste for; 336
recipes for making; 336
Pigeons;
406
to select; 404
Pineapple, the;
178
beverage; 362
cake; 347
directions for serving; 180
lemonade; 362
tapioca; 347
Pineapples, to cane;
203
Pink dinners;
468
lemonade; 362
Pippins and quinces;
187
Plain cornstarch pudding;
328
custard; 328
fruit pudding; 305
omelets; 387
pudding sauce; 355
rice soup; 282
Plaster of Paris in flour;
116
Plum, the;
170
jelly; 208
porridge; 90
Plums;
189
to can; 202
with sweet apples; 202
Poached eggs with cream sauce;
386
Poisonous mussels;
409
substances produced in fried foods; 54
Polenta;
102
Pomaceous fruits;
168
Pomegranate, the;
174
Pop corn;
101
,
104
pudding; 330
Popovers;
159
Porcelain-lined utensils, to wash;
474
ware; 57
Pork, digestion of;
39
Porridge, milk;
423
Potato and rice soup;
282
and vermicelli soup; 283
bread; 143
bread with whole-wheat flour; 144
browned; 238
cake with egg; 237
cake; 237
chemistry of cooking; 233
cooked in jackets; 234
digestion of; 39
frozen; 233
hash; 240
Irish, description of; 233
paring of; 234
preparation and cooking of; 234
recipes for cooking of; 235
snowballs; 237
soup; 282
sprouts, poisonous; 239
stewed with celery; 237
structure of; 233
sweet, preparation and cooking of; 238, 239
yeast in bread making; 140
Pot barley;
96
roast lamb; 401
Poultry and game;
402
and game, recipes for cooking; 406
less stimulating than game; 402
suggestions for selecting; 403
Preparation of mushes with meal or flour;
83
Prepared food for infants;
444
Prune, the;
171
marmalade; 191
pie; 341
pudding; 305, 328
toast; 292
whip; 328
Prunes;
191
Pulled bread;
143
Pulp succotash;
224
Pumice stone;
477
Pumpkin;
259
baked; 260
canned; 269
dried; 260
pie; 342
pie without eggs; 342
recipes for cooking of; 260
stewed; 260
Puree with chicken;
416
Putrefactive fermentation;
119
Quails;
406
Quantity of food for the aged;
441
Quince, the;
170
jelly; 208
Radish;
256
description of; 257
Radishes, to serve;
257
Raised biscuit;
145
corn bread; 146
pie crust; 319
Raisin gruel;
424
panada; 429
Range ventilator;
61
Raspberries, blackberries and other small fruits;
200
directions for serving; 181
Raspberry, the;
176
manioca mold; 312
Raw eggs;
431
potato yeast; 140
Recipes for canning fruit;
200
for cooking rye; 101
for steamed pudding; 332
for unfermented bread; 156
for yeast; 140
Red rice mold;
307
sago mold; 311
sauce; 355
Refrigerator;
68
Rice and fruit dessert;
307
and strawberry dessert; 308
and stewed apple dessert; 307
and tapioca pudding; 307
and apple custard pudding; 329
balls; 333
best methods of cooking; 99
cream pudding; 306
custard pudding; 329
description of; 97
digestibility of; 97
digestion of; 39
division in food elements; 98
dumpling; 306
fruit dessert; 306
flour; 98
flour mold; 307
history of; 97
kernel, structure of; 98
meringue; 305
preparation and cooking of; 99
pudding with raisins; 98
recipes for cooking of; 329
requisites for cultivation of; 306
snow; 329
snowball; 306
snow with jelly; 329
soup; 415
time required for digestion of; 98
to clean; 99
water; 424
with eggs; 329
with fig sauce; 99
with lemon; 294
with peaches; 100
with raisins; 100
Roast beef;
399
chicken; 406
mutton; 401
turkey; 407
Roasted potatoes;
235
sweet potatoes; 240
Roasting;
49
,
397
Rochelle salts;
151
Roll, fruit;
142
Rolled oats;
95
rye; 101
wheat; 86, 87
Rolls;
145
Rose cream;
355
Rough rice;
98
Rust, to remove;
477
Rye, appearance of;
100
bread; 144
description of; 100
flour; 100
meal; 100
nutritive value of; 100
puffs; 157
Sabbath bill of fare;
549
dinners; 548
Sago and fruit custard pudding;
330
and potato soup; 283
custard pudding; 330
digestion of; 39
fruit pudding; 312
pudding; 312
sauce; 355
soup; 415
Saleratus;
149
Salicylic acid, in fruit;
192
Saliva, the;
36
Sally Lunn gems;
158
Salmon, digestion of;
39
Salsify, description of;
263
preparation and cooking of; 263
recipes for cooking of; 264
Salted fish;
409
Salted meats;
394
Salt, measuring of;
55
Samp;
103
Sanitary customs among the Jews;
390
Sauce for desserts and puddings, recipes for;
352
Sauteing;
53
Scalloped beans;
223
cauliflower; 252
egg plant; 262
potatoes; 237
turnips; 242
vegetable oyster; 264
Scallops;
409
School lunches;
546
Scientific cookery, principles of;
47
Scotch broth;
283
milled barley; 96
Scrambled eggs;
386
Scraped steak;
430
Sea kale;
256
Sea moss;
309
blancmange; 312
Seasonings;
31
Semolina;
105
Setting the sponge;
124
Shaken milk;
378
Sheep's kidneys;
392
Shell fish;
409
Sherbet;
362
Shortcake, banana;
318
lemon; 318
strawberry; 318
Silver, care of;
476
to remove egg tarnish from; 473
Simmering;
53
Simple custard pie;
342
stock, or broth; 414
Sink in kitchen;
64
Skim milk, composition of;
370
Slippery elm tea;
435
Small fruits;
191
Smoked meats;
394
Smooth apple sauce;
188
Smothered beef;
400
chicken; 407
Snowball custard;
331
Snowballs;
327
Snowflake toast;
292
Snow gems;
159
Snow pudding;
317
,
329
Snow, use of in place of eggs;
298
Soda;
149
use of in cooking vegetables; 231
Soft custard;
431
omelet; 388
Soup, digestion of;
39
digestibility of; 272, 412
seasoning of; 275
Soups;
271
economical value of; 272
from grains and legumes, to prepare; 272
recipes for making; 276
selection for material for; 411
to flavor; 273
to thicken; 274
Sour bread;
130
Sowens;
93
Spaghetti;
105
Spice and flavorings;
185
Spinach;
252
description of; 252
preparation and cooking of; 252
Split pea soup;
283
Sponge;
127
cake; 347
how to secure the best temperature; 127
when sufficiently light; 129
Spoons, kind to be used in measuring;
55
Squash, baked;
259
canned; 269
mashed; 258
pie; 342
pie without eggs; 343
summer; 258
winter; 259
Stains, removal of;
477
Stale bread;
138
Starch;
26
,
78
action of cold water upon; 53
action of hot water upon; 53
Steak, pan broiled;
399
Steam cooker;
71
,
81
cooker for grains; 81
Steamed apples;
188
chicken; 407
custard; 330
eggs; 386, 431
potatoes; 235
prunes; 545
pudding; 332
rice; 99
rice, digestion of; 98
squash; 259
sweet potatoes; 240
turnips; 242
Steaming;
53
,
397
different methods of; 53
vegetables; 231
Steel knives, to clean;
474
Sterilized milk;
369
for infants; 443
Stewed apples;
188
asparagus; 256
beans; 224
beef; 400
beef with vegetables; 400
beets; 278
cabbage; 250
carrots; 246
cauliflower; 252
celery; 253, 254
chicken; 407
corn and tomatoes; 261
crab apples; 189
fruit pudding; 308
Lima beans 224
mutton; 402
mutton chop; 402
parsnips; 245
pears; 188
potato; 237
squash; 258
raisins; 190
turnips; 242
Stewing;
53
,
396
proper temperature for; 53
Sticks;
160
St. Martin, Alexis; experiments on;
29
Stock;
410
preparation of; 413
to clarify; 414
to cool; 413
to strain; 413
Stomach digestion;
37
Storeroom;
68
Stoves and ranges;
65
Strawberry, the;
175
charlotte; 330
minute pudding; 308
shortcake; 318
Strawberries, to can;
200
String beans, canned;
269
Stirabout;
102
Stirring;
55
of grains; 83
Stuffed potatoes;
236
Succotash;
224
Sugar;
78
amount of required, in canning; 196
cane; 26
crisps; 348
excess of in fruit jelly; 204
fruit; 26
grape; 26
in canned fruit; 194
measuring of; 55
milk; 26
to color; 299
Summer squash;
258
squash, preparation and cooking of; 258
squash, recipes for cooking; 258
succotash; 266
Swedish bread;
110
Sweet apple custard pie;
343
pudding; 308
sauce with condensed apple juice; 189
Sweet corn; 102
Sweet potato; 238
pie; 343
soup; 383
to dry; 240
Swiss lentil soup;
284
Swiss potato soup;
283
Table, the;
461
appointments of; 462
arrangement of; 463
for estimating the amount of food required for infants; 446
in kitchen; 63
linen, care of; 477
linen, colored; 479
linen, washing of; 478
manners; 458
of nutritive values of foods; 484-486
refuse; 480
setting the; 462
the setting of over night; 463
topics; 44, 59, 77, 108, 162, 216, 226, 270, 286, 295, 349, 356, 363, 379, 388, 417, 438, 450, 455, 470, 480, 542, 550
Tamarind water;
435
Tapeworm;
391
Tapioca and fig pudding;
311
cream soup; 416
custard; 331
digestion of; 39
filling; 338
jelly; 311
pudding; 331
soup; 415
Tartaric acid;
165
Tea;
358
and coffee, adulteration of; 359
and coffee, substitutes for; 359
not a food; 359
use of, detrimental; 358
Temperature;
56
for bread-making; 128
Test for bad water;
69
Testimony of St. Pierre;
391
Thanksgiving menus;
544
Theine;
358
Tin closet, list of utensils for;
67
utensils; 57
Tinware, action upon by acids;
57
adulterated with lead; 58
Tisane;
363
Toast;
139
apple; 290
apricot; 290
asparagus; 290
banana; 290
berry; 291
celery; 291
cherry; 291
cream; 291
for the sick; 419
grape; 292
gravy; 291
lentil; 291
peach; 292
prune; 292
preparation of; 289
recipes for; 290
snowflake; 290
tomato; 293
vegetable oyster; 293
water; 435
Tomato and macaroni soup;
284
and okra soup; 284
and rice soup; 282
cream gravy; 352
cream soup; 284
description of; 260
gluten; 429
gravy; 261, 352
preparation and cooking of; 260
pudding; 262
recipes for; 261
salad; 261
soup; 416
soup with vermicelli; 284
toast; 293
with okra; 262
Tomatoes, baked;
261
canned; 269
scalloped; 261
stewed; 262
Tortillas;
148
Trays for invalids, suggestions for preparing;
419
Trichinæ
391
Turkey, roast;
407
suggestions for selection of; 404
Turnips, baked;
242
boiled; 241
chopped; 242
composition of; 241
description of; 240
digestion of; 39
scalloped; 242
in juice; 242
mashed; 242
preparation and cooking of; 241
recipes for cooking; 241
steamed; 242
stewed; 242
with cream sauce; 243
Tyrotoxicon;
376
Unfermented batter bread;
154
bread; 148
recipes for; 156
wine; 209
Unleavened bread;
117
Unripe fruits;
165
Utensils for bread-making;
127
Variety cake;
348
Veal;
402
comparative nutritive value of; 392
rules for selection of; 393
Vegetable broth;
426
,
428
brush; 76
casein; 217
casein hardened by the use of hard water; 156
hash; 238
marrow; 258
marrow, description of; 258
oyster, description of; 263
oyster, preparation and cooking of; 263
oysters, recipes for cooking; 264
oyster soup; 285
oyster toast; 293
press; 71
Vegetable soup;
285
Vegetables;
228
canning of; 268
composition of; 228
decayed; 229
dietetic value of; 228
fresh, value of; 229
keeping of; 229
left over; 454
overdone; 231
preparation and cooking of; 230
recipes for canning; 268
shredded in soups; 274
sprouted; 229
stale; 229
storing of; 229
time required for cooking; 231
to keep after cooking; 232
to select; 229
underdone; 231
Velvet soup;
285
Ventilation of china closet;
67
of cupboards; 62
of kitchen; 61
of pantry; 67
Ventilator;
61
Vermicelli;
105
pudding; 331
in soups; 274
soup; 285, 286, 416
Vienna bread;
142
Vitellin;
381
Waiters, general suggestions for;
466
Waiter, the handy;
72
Walnut, the;
214
Wall cabinet;
73
Warmed-over potatoes;
238
Washing the dishes;
472
Waste barrel, the;
479
Water, action of upon food elements;
52
amount of for cooking vegetables; 230
boiling point at different altitudes; 52
boiling point at sea level; 52
boiling, temperature of; 51
bread; 126, 142
comparative value of use of hot and cold in cookery; 52
rice; 424
supplies; 69
supplies, tests for; 69
tamarind; 422
to increase the boiling point of; 52
Wheat-berry flour;
113
cracked; 86
description of; 85
Wheatena;
429
Wheat, finer mill products of;
88
flour, nutritive elements of; 111
gluten; 429
meal; 88
molded; 88
oats and barley coffee; 361
pearled; 86
preparation and cooking of; 86
recipes for cooking; 87
relative proportion of food elements in; 85
rolled; 86
structure of; 85
with fresh fruit; 87
with raisins; 87
Whipped cream sauce;
355
Whirled eggs;
386
White celery soup;
286
custard; 331, 332, 437
of egg; 432
of egg and milk; 432
soup; 416
Whiting in flour, how to detect;
115
Whole-wheat bread;
138
,
143
puffs 156
Whortleberry pudding;
309
Whortleberries and blueberries;
175
directions for serving; 181
Window box;
62
Winter squash;
259
preparation and cooking of; 259
recipes for cooking of; 259
Wire dishcloth;
474
Wooden ware, to wash;
474
Yeast;
121
amount required for bread-making; 126
bitter; 123
boiled potato; 141
cells, effect of heat upon; 121
compressed; 122
effects of freezing upon; 123
foam; 122
homemade; 122
how to keep; 122
how to promote the growth of; 123
liquid; 140
raw potato; 140
recipes for; 140
test for; 124
the most convenient kind; 122
the stirring of; 123
Yellow luncheon;
468
Zwieback;
139
,
289
,
436
,
453
preparation of; 289