A manual of home-making

as source of growth-promoting factor, 412 cakes, 484 food value compared with milk, 427 in batters and doughs, 477 in pastry, 491 place in meals, 427 preservation of, 582 stain. 289 Buttermilk. 423. 426 in batters and doughs, 474 Butternuts, 424 Butter plate, placing on table, 242 Butter substitutes, 427. 428, 477 Buttonholes, bound, 370 Cabbage, 101, 418, 421 as source of growth-promoting factor, 412 as source of lime, 411 in fireless cooker, 219 storage of, 587 Cabinet, kitchen, 117 Cakes, 423. 483-489 butter, 484 chocolate in. 485 classification, 483 cocoa in, 485 fillings. 486 flavoring, 486 frostings, 486 fruits in, 485 ingredients, 484 light, 482 Cakes, nuts in, 485 pans for baking, 225 rich, 482 sponge, 482, 4^3 yeast, 483 Calcimine, for ceilings, 43 for walls, 40 Calico, 311 Calories, measure for fuel value of foods, 412 portions of foods furnishing, 416- 424 Calves-foot jelly, 421 Cambric, 311, 315, 371 Candles, 200 Candle wax, colored, stain, 290 Candy, in diet, 431 stages in cooking, 578 temperature for cooking, 677 to make fine-grained, 578 utensils for cooking, 227. 578 Canned foods, buying of, 445-454 cans, 450 color, 446 com, 449 extra, 448 extra standard, 448 fancy, 448 flavor, 446 form, 447 fruits, 450 grading, 445 labels, 451 lima beans, 449 locality where grown, 446 medium of packing, 447 okra. 449 peas, 449 pie fruit, 447 preparation, 447 pulp. 448 pur6e, 448 quality, 448 quantity value, 452 seconds, 448 sirups, 447 size of fruit or vegetable, 446 soaked. 448 spinach, 449 INDEX Csamtid foods, etand&rd $^»4t^, 447 string betmn, 440 fluggvfitioiis for eanimnieri 452 ffwella* 451 texture, 445 tOTimtooB. 449 trade (lame*, 151 tmdtj turttia^ 44B rttnm?™, 501 Vrnmius, add in rnnuinff vi?Kctablcs. 611* air in f?n!i, fino botulinufl, rtlO ^Id dip. (U)7 nquipttietit . (M}1 fniit tiy <?£ild-piipk, ttO0» 61 1 fniit iuieea, (117 jgrowth of mirrtxiritJitiiauiH, Aflfli hot-wiit^:fr ^4mic^rB, flOi i<?Uy , 020 lyp for rt'mo\'ing fikins. Oil meat by cold-pack, 613 methods, 608 principles of, 599 rubbers. 606 safety in use of canned foods, 609 score cards, 618 sirup, 607 soup stock, 614 standards for, 608 steam cookers, 601 steam-prcsaure canners, 601, 602 storing. 617 testing jars, 605 time-tables, 614-617 vegetables by cold-pack, 612, 613 water-seal canners, 601, 602 Cans, 450 Cantaloupe, 422 Canvas. 312 for ceilings, 43 Capers. 563 Carbon dioxide, leavening, 474 Carpets, 75 Carrots. 161, 418, 421 in fireless cociker, 219 Carving fish, 532 Cwin,4l0.42iS Cmhmi^\ 3 JO Culchiiit. 423 Ciiuliflcwer* 421 C«iliuB, nolor r'it4*nd^ to mde wall, ^ metal. 44 tr»'Atn***tjt tif, 4**4 woficlt 44 Ct4fry, 161,418. 421 lui 9own?c of croi fiirt^jn4l2 Mfd, 161 aDiifrc of limi?. 411 ♦•l^innri' id* 5*iH CdUr, II floor, 121 for fruit istonMcc. 5B3 fi>f fft<inii;*% 121 for vt*gietAl)lt! Biomiee. 5JH saitit^Lry ocilldatao& of« 121 wuUn. 121 Ct'iitSjfrnjit* ?f*ftl#*. !^2 Crrpflls, as regulating food, 411 as source of growth-promotmc factor, 412 as source of iron, 411 as source of phosphorus, 411 as source of protein, 410 cooking of, 506-509 food value of. 430 in diet of nursing mother. 435 in double boiler. 507 in fireless cooker, 507 place in meals, 430 starch-rich food, 408 time of cooking, 506 to pop com, 509 uses for left-over, 508