Part 54

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 Percolater 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