^^H. «ffi*ct of hf>JHnK on, 42H
^^K food value c'otnpELft'cl with hutter,
^H 42?
^^" for<^yMrv*n, 436
V for mfnotni 4^
■ in dift of niiriiifiiE motKcr^ 434
■ riKirllflf^Jf St)f tyi»tHiid fi»vf^« 4^3
P pltit't' In mfrtij^, 427
flour, in baking, 474
stain, 299
value of, 425
ways of including in meals, 432
Millinery. 393-406
brims, 396
color. 399
for round face, 397
for square face. 398
hair in relation to, 397
line and form. 396
placing on head. 394, 395
proportion and balance, 393
renovating materials. 400
selection of hat«, 393
size of crown. 394
size of hat«. 396
storing old hats, 400
trimming. 399, 404
Mineral substancc^s, loss in cooking
vegetables, 545
Mirror, to increase length of rooms, 35
Mohair. 318
Moir6. 324
Moisture, in relation to vegetable
storage, 584
Mola8s<»s. 160, 417, 423
in baking, 474, 477
MArfU&tn in
MillSMk 483
Mult 312
littiiil>rc«iciM, 420
MuaUrd, Ifll
Miittmi, 421
inirinii* i'i3?*
cnt3 of, 511, dt^
fAt iu ctitAkitii, 521
fldeoHoii of, &I0
K«lt>»c>k, SU, S7t
KflpkitLt.
^\. ,, .',<•■■ . .' ■' 't
placing on taUe. 243
Nasturtium, 564
Nectannes, 422
Nickel utensils. 236
Night dresses, ironing of, 274
Nutrition, and foods, 407-633
Nuts,
^ in cakes, 485
source of protein, 410
Oatmeal. 159, 424
Oats, rolled, 159, 416
bread. 503
in fireless cooker, 218
Office in farmhouse, 19
Oil, 160, 419
stain, (road), 302. (See tAr)
Olive oil in baking. 477
OUves, 419, 422, 423
Omelets, 424, 536-537
French, 536
puffy, 537
starchy foundation, 537
One-hundred-caloric portions,
cakes, 423
cereals, 424
dairy products, 423
desserts, 423
r ^
INDEX
051
One-hundred-calorie portions,
foods rich in fat, 419
foods rich in protein, 420
foods rich in starch. 416
foods rich in sugar, 417
fruits, 422
meats, 421
miscellaneous, 424
nuts, 423 ^
pastry, 423
pickles, 423
puddings, 423
succulent vegetables, 418
sweets, 423
vegetables, 421
Onions, 161, 418, 422. 564
as source of growth-promoting
factor.- 412
as source of lime. 410
in fireless cooker. 219
Oranges. 160. 417. 422
Organdie, 312
Organic matter, removal from water,
253
Ovens,
height of. 207
insulated. 207, 211
temperature of, 479
Oxalic acid, for stain removal, 285
Ox-bile. 253
Oysters, 421. 532-533
cleaning. 532
cocktail. 533
cooking. 533
on half shell. 532
opening, 532
preparation. 532.
season, 532
selection, 532
serving, 533
Packing frozen desserts, 574
Paint,
for floors, 44, 45
for plaster walls, 39, 40
for woodwork, 42
in kitchen. 119
stain, 298, 299
Panama cloth, 320
Panne, 324
Pans, filling for baking, 479
Pantries, 112-116
food pantry, 114, 115
pass pantry, 114. 115
purpose of, 114
Paper,
for ceilings, 43
for kitchen use, 230
for walls, 40
utensils, 230
Paraffin,
in laundering, 254, 255. 258
stain, 300
Parfaits, 574
Parsley, 564
Parsnips. 161, 418, 422
Paste, fruit. 591
Pastry. 490-494
baking powder, 491
characteristics of good, 491
classification, 490
fat, 491
flakiness, 492
flaky, 493
flour, 490
ingredients, 490
lightness, 491
liquid. 490
plain, 492
puff, 494
salt, 491
tenderness. 492
to make tender, 490
Patching,
hemmed. 388
overhand, 389
Pattern, 51-53
characteristics of good, 51-53
for floors, 53
for walls, 53
kinds of motifs, 52, 53
Patterns for clothing,
adjustments in, 342
marking for basting. 348
placing on material, 344
to buy commercial. 341
Page 369
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
A modernized reading is not available for this page yet. You are seeing the original text.
^^H. «ffi*ct of hf>JHnK on, 42H
^^K food value c'otnpELft'cl with hutter,
^H 42?
^^" for<^yMrv*n, 436
V for mfnotni 4^
■ in dift of niiriiifiiE motKcr^ 434
■ riKirllflf^Jf St)f tyi»tHiid fi»vf^« 4^3
P pltit't' In mfrtij^, 427
flour, in baking, 474
stain, 299
value of, 425
ways of including in meals, 432
Millinery. 393-406
brims, 396
color. 399
for round face, 397
for square face. 398
hair in relation to, 397
line and form. 396
placing on head. 394, 395
proportion and balance, 393
renovating materials. 400
selection of hat«, 393
size of crown. 394
size of hat«. 396
storing old hats, 400
trimming. 399, 404
Mineral substancc^s, loss in cooking
vegetables, 545
Mirror, to increase length of rooms, 35
Mohair. 318
Moir6. 324
Moisture, in relation to vegetable
storage, 584
Mola8s<»s. 160, 417, 423
in baking, 474, 477
MArfU&tn in
MillSMk 483
Mult 312
littiiil>rc«iciM, 420
MuaUrd, Ifll
Miittmi, 421
inirinii* i'i3?*
cnt3 of, 511, dt^
fAt iu ctitAkitii, 521
fldeoHoii of, &I0
K«lt>»c>k, SU, S7t
KflpkitLt.
^\. ,, .',<•■■ . .' ■' 't
placing on taUe. 243
Nasturtium, 564
Nectannes, 422
Nickel utensils. 236
Night dresses, ironing of, 274
Nutrition, and foods, 407-633
Nuts,
^ in cakes, 485
source of protein, 410
Oatmeal. 159, 424
Oats, rolled, 159, 416
bread. 503
in fireless cooker, 218
Office in farmhouse, 19
Oil, 160, 419
stain, (road), 302. (See tAr)
Olive oil in baking. 477
OUves, 419, 422, 423
Omelets, 424, 536-537
French, 536
puffy, 537
starchy foundation, 537
One-hundred-caloric portions,
cakes, 423
cereals, 424
dairy products, 423
desserts, 423
r ^
INDEX
051
One-hundred-calorie portions,
foods rich in fat, 419
foods rich in protein, 420
foods rich in starch. 416
foods rich in sugar, 417
fruits, 422
meats, 421
miscellaneous, 424
nuts, 423 ^
pastry, 423
pickles, 423
puddings, 423
succulent vegetables, 418
sweets, 423
vegetables, 421
Onions, 161, 418, 422. 564
as source of growth-promoting
factor.- 412
as source of lime. 410
in fireless cooker. 219
Oranges. 160. 417. 422
Organdie, 312
Organic matter, removal from water,
253
Ovens,
height of. 207
insulated. 207, 211
temperature of, 479
Oxalic acid, for stain removal, 285
Ox-bile. 253
Oysters, 421. 532-533
cleaning. 532
cocktail. 533
cooking. 533
on half shell. 532
opening, 532
preparation. 532.
season, 532
selection, 532
serving, 533
Packing frozen desserts, 574
Paint,
for floors, 44, 45
for plaster walls, 39, 40
for woodwork, 42
in kitchen. 119
stain, 298, 299
Panama cloth, 320
Panne, 324
Pans, filling for baking, 479
Pantries, 112-116
food pantry, 114, 115
pass pantry, 114. 115
purpose of, 114
Paper,
for ceilings, 43
for kitchen use, 230
for walls, 40
utensils, 230
Paraffin,
in laundering, 254, 255. 258
stain, 300
Parfaits, 574
Parsley, 564
Parsnips. 161, 418, 422
Paste, fruit. 591
Pastry. 490-494
baking powder, 491
characteristics of good, 491
classification, 490
fat, 491
flakiness, 492
flaky, 493
flour, 490
ingredients, 490
lightness, 491
liquid. 490
plain, 492
puff, 494
salt, 491
tenderness. 492
to make tender, 490
Patching,
hemmed. 388
overhand, 389
Pattern, 51-53
characteristics of good, 51-53
for floors, 53
for walls, 53
kinds of motifs, 52, 53
Patterns for clothing,
adjustments in, 342
marking for basting. 348
placing on material, 344
to buy commercial. 341