A manual of home-making

to test commercial, 341 Peaches, 417, 422 in fireless cooker, 219 Peanut butter, 419 Peanuts, 160, 424 substitute for animal food, 410 PcttTB, 423 Peas, 4 IB, 4 IS* 422 JNau dc scjif*. 324 PecMti.^, 424 Pe«^in, 620 mdoUKle. 2M Wd. 208 Peppc^f, 161 Percidcs 312 PerapiratioQ st«iii| 301 PhoiSp horns. 411 foods rieb ii^t 411 aeedii of nunstng niother. 434, Piano C!aae» cljcanki^ of« V2H Piekl€«. 4Sa ^^^B diahee on tahks 243 ^^^^m Mt&iii, 303- jScc turmmc ^B^Hs Picture moldiiici, 48 to inoreaae bdcht of nxnii, 86 to reduce heii^t of roomflk 8Sw Pictures 35. 88-00 frames for, 89 hanging of, 89, 90 to increase height of rooms, 35 to reduce height of rooms, 35 Pie, 423 (see pastry) crust baked without filling, 493 pans for baking, 226 two-crust, 493 Pigs' feet, pickled, 626 Pillowcases, ironing of, 275 Pineapples, 423 Pine-nuts, 424 Pipes, furnace, 198 Piqu6, 312 Pitch stain, 301 Pits, for fruit storage, 584 for vegetable storage, 586 Plackets for undergarments, 379 Plans for house (ace house plan, and farmhouse) Plaster walls, rough, 30 smooth, 39 smooth, covered with paper or textiles. 40 smooth, painted, 40 Plate, placing on table, 243 Plush. 324 Pm^kct. set-m. 36S Pongprs 324 Pojjc<ini, 424 Poplin. 312, 3S4 Popovtrs. 482 Pon^bcs. 24* 2a Poric, 421 brijie «iilt, 9M cuts of. 512. 518 dry-etireil, 0(36 sausage. 630 eelnetioii of, 511 PortjUs, 25 Portieres, 51^ m, 60« 73. 74 Potttsatum p^^MiipuiAt*. Sm remavol, 2Sfi Pf*tAt«, IBl, 416, 422 braKl,503 in firelea ooolnr, 219 ■tardi for iMUMkflBS. SB7 Witter for iMinderii^. 264. 257 Pottery utensila, 286 Pot roasts, pans for cookins. 226 Poultry, 511, 524-526 canning. 613 cleaning, 524 cooking, 525 dressing, 524 selection of, 511, 524 to roast chicken, 525 ' to stew chicken, 525 Preservation of food, 579-d33 butter, 582 canning, 599-620 causes for spoiling, 579 drying, 580 drying fruits and vegetablea, 588- 592 eggs, 581 high temperature, 581 low temperature, 580, 581 meat, 622-631 methods, 579 preservatives, 580, 624 salting vegetables, 502-597 storage of fniit, 583 storage of vegetables, 584 Pressing, 337 Pressing boards, 334 Pressure cooker as f uel-aaver, 206 ii INDEX 653 Proportion, changing apparent, 33 in farmhouse, 22 Protein, as source of energy, 409 comparative value of various pro- teins, 410 estimating daily allowance of, 414 foods rich in, 410 in stains, 283 needs of nursing mother, 434 proportion of animal and plant in meals, 415 Prunella, 320 Prunes, 160, 417, 422 in fireless cooker, 219 Prussian blue stain, 289 Pudding. 423 in fireless cooker, 219 frozen, 574 Pumpkins, 422 Putrefaction in digestive tract, 429, 430 Radiation, 191 Radishes, 422 Raisins, 160, 417, 422 Ramie, 325 tests for, 326 Ranges (see stoves) ash removal, 108, 109 location in kitchen, 107 ventilating flue for, 108 Raspberries, 423 Ration, balanced, 425 Records, household, 175 accounts, 177 classification of, 175 keeping of, 176 Refrigerators, 220 best use of, 221 current of air, 221 iccless, 221 insulation, 220 location of ice compartment, 220 location of icing-door, 220 sanitary construction, 221 selection of, 220 size of ice compartment, 220 Regulating substances, 407 in fats, 408 Renovating materials, for hats, 400 Rep, 312 Repair kit. 124 Resin stain, 301 Rhubarb. 418, 422 Ribbons, for hats, 405 renovation, 402 washing of, 272 Rice, 159, 416, 424