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