traditional types of, 8
vistas in, value of. 11, 16
washroom, in location of, 13
woodroom, in location of, 13
working area of, 11, 13, 16
working distances, shortening of, 1 1
Farmstead, 7, 8
Fastenings for undergarments, 379
Fat,
as liquid, in batters and doughs, 474
clarification, 522
combinations of, 520
digestibility, 520
flavor, 520
foods rich in, 408
growth-promoting substance in, 412
hardness, 520
in batters and doughs, 477
Fat, in cooking, 620
in pastry, 491
mutton, 521
savory, 523
temperature of cooking, 520
trying out, 522
Feathers,
renovation, 403
Felt, 320
renovation of white, 403
Fermentation,
method of preservation, 698
of bread, 499
of vegetables, 599
Fever, diet in, 462
Fiber utensils, 230
Figs, 160, 417, 422
Filberts, 424
Filing, of records, 176
Fillet lace, 372
Fillings for cakes, 486
Finishes,
arrows, 369
bound buttonholes, 370
collars, 364
cuffs, 364
embroidery stitches, 367
for bottom of skirt, 367
for drawers, 376
for garments, 364
for nightgown, 376
for underskirt, 377
for waist-line, 378
set-in pocket, 368
waist-line, 366
Firejess cooker, 207, 214
care of, 216
commercial oa. home-made, 214
cost of home-made, 214
directions for making, 216
for cereals, 507
for keeping foods cool, 224
intelligent use of, 217
materials for making, 216
selection, 214
time of rooking, 217
time-table for. 219
use of, 218
use of radiators, 214
Fires,
care of, 191
Fires, kindliTks af, 310
Fiah, 527-530
boiliiiSt 528
broiluig. 531
care* 527
elaieificatiooi ri27
cloaning, 528
A cooltirjj^ 52^-530
flying, £82
prapviitioD. 598
,531
flkmuiiiCi 63o
FlttiiiscumMiti.3Q0
houae-drMi. 361
diirt-miit. 361
Flannel, 371
lMifcy.820
canton, 811
IVenoh,320
uoning of, 276
Shaker. 320
silk-warp, 320
washing of. 269
Flannelette. 311
Flavoring in cakes, 486
Floors.
bedroom, 123
care of sewing room, 334
carpets, 74
color of, 44
cork carpet, 77
coverings, 74-77
finish of, 44. 45. 118
functions of, 74
ingrain filling, 78
kitchen, 118
linoleum, 77
number in house plan, 3
permanency of, 44
rugs, 74, 75, 76
to wax, 128
wood- veneer carpet, 78
Flour,
bread. 474, 490, 495
graham, 159, 496
manufacture of, 496
pastry, 474, 490
Wkm, ivbite, im, 4WT
whctl^whcai, IS0. 107
renovatioD for hmt \
Flf-fiaper oCaIii, 201
fortwU, 405
Ftm^, 406
roiMttiM, IMO. &41
Foodn, 407-633
of, 426
oontainiQi
fa0ton,412
for difldrMi, 407
foriniaiili,4S5
for nuning i
fomnMi*
foctheiiBk.46g Hi
fad, 408
lasalhre,400
metlioda of kMpias eool, 288
pivaarvatkm of . £7^-883
lecnlatine. 408
lioli in f at, 408. 418
rich in iron, 411
rich in lime, 410
rich in phosphorus, 411
rich in protein, 409, 420
rich in starch, 408. 419
rich in sugar. 409, 417
serving of, 244-246
to supply needs of body, 408
weights and measures of, 159-167
Footing, for undergarments, 372
Forks,
handling at table, 247
placing on table. 242
Formulas.
for batters and doughs, 482
Foulard. 323
Fowls, 420. See pouitr>'.
Frapp68, 572
Freesers, preparation of new, 232
Freezing desserts, 574
French dressing, 565
Frostings for cakes, 486-^489
Frosen desserts, 572
Frosen puddings, 574
Fruit juices,
as beverages, 472
canning. 619
INDEX
645
Fruit juices, extraction, 619
Fruits,
as dcsacrts. 570
as regulating food, 411
as source of iron, 411
as source of protein, 410
canned. 448
canning by cold-pack, 609, 611, 612
drying. 588. 590
in cakes, 485
Page 365
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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traditional types of, 8
vistas in, value of. 11, 16
washroom, in location of, 13
woodroom, in location of, 13
working area of, 11, 13, 16
working distances, shortening of, 1 1
Farmstead, 7, 8
Fastenings for undergarments, 379
Fat,
as liquid, in batters and doughs, 474
clarification, 522
combinations of, 520
digestibility, 520
flavor, 520
foods rich in, 408
growth-promoting substance in, 412
hardness, 520
in batters and doughs, 477
Fat, in cooking, 620
in pastry, 491
mutton, 521
savory, 523
temperature of cooking, 520
trying out, 522
Feathers,
renovation, 403
Felt, 320
renovation of white, 403
Fermentation,
method of preservation, 698
of bread, 499
of vegetables, 599
Fever, diet in, 462
Fiber utensils, 230
Figs, 160, 417, 422
Filberts, 424
Filing, of records, 176
Fillet lace, 372
Fillings for cakes, 486
Finishes,
arrows, 369
bound buttonholes, 370
collars, 364
cuffs, 364
embroidery stitches, 367
for bottom of skirt, 367
for drawers, 376
for garments, 364
for nightgown, 376
for underskirt, 377
for waist-line, 378
set-in pocket, 368
waist-line, 366
Firejess cooker, 207, 214
care of, 216
commercial oa. home-made, 214
cost of home-made, 214
directions for making, 216
for cereals, 507
for keeping foods cool, 224
intelligent use of, 217
materials for making, 216
selection, 214
time of rooking, 217
time-table for. 219
use of, 218
use of radiators, 214
Fires,
care of, 191
Fires, kindliTks af, 310
Fiah, 527-530
boiliiiSt 528
broiluig. 531
care* 527
elaieificatiooi ri27
cloaning, 528
A cooltirjj^ 52^-530
flying, £82
prapviitioD. 598
,531
flkmuiiiCi 63o
FlttiiiscumMiti.3Q0
houae-drMi. 361
diirt-miit. 361
Flannel, 371
lMifcy.820
canton, 811
IVenoh,320
uoning of, 276
Shaker. 320
silk-warp, 320
washing of. 269
Flannelette. 311
Flavoring in cakes, 486
Floors.
bedroom, 123
care of sewing room, 334
carpets, 74
color of, 44
cork carpet, 77
coverings, 74-77
finish of, 44. 45. 118
functions of, 74
ingrain filling, 78
kitchen, 118
linoleum, 77
number in house plan, 3
permanency of, 44
rugs, 74, 75, 76
to wax, 128
wood- veneer carpet, 78
Flour,
bread. 474, 490, 495
graham, 159, 496
manufacture of, 496
pastry, 474, 490
Wkm, ivbite, im, 4WT
whctl^whcai, IS0. 107
renovatioD for hmt \
Flf-fiaper oCaIii, 201
fortwU, 405
Ftm^, 406
roiMttiM, IMO. &41
Foodn, 407-633
of, 426
oontainiQi
fa0ton,412
for difldrMi, 407
foriniaiili,4S5
for nuning i
fomnMi*
foctheiiBk.46g Hi
fad, 408
lasalhre,400
metlioda of kMpias eool, 288
pivaarvatkm of . £7^-883
lecnlatine. 408
lioli in f at, 408. 418
rich in iron, 411
rich in lime, 410
rich in phosphorus, 411
rich in protein, 409, 420
rich in starch, 408. 419
rich in sugar. 409, 417
serving of, 244-246
to supply needs of body, 408
weights and measures of, 159-167
Footing, for undergarments, 372
Forks,
handling at table, 247
placing on table. 242
Formulas.
for batters and doughs, 482
Foulard. 323
Fowls, 420. See pouitr>'.
Frapp68, 572
Freesers, preparation of new, 232
Freezing desserts, 574
French dressing, 565
Frostings for cakes, 486-^489
Frosen desserts, 572
Frosen puddings, 574
Fruit juices,
as beverages, 472
canning. 619
INDEX
645
Fruit juices, extraction, 619
Fruits,
as dcsacrts. 570
as regulating food, 411
as source of iron, 411
as source of protein, 410
canned. 448
canning by cold-pack, 609, 611, 612
drying. 588. 590
in cakes, 485