stock 134 tea 335 tender cuts of 121 method of cooking . . 128 tough cuts of 132 method of cooking . . . 132 methods of cooking, sum- mary of 143 Beefsteak, rolled 140 Beets 59, 64 one hundred-Calorie portion of pickled, 64 (see Savory Salad, 184). Beverages Biscuits, baking powder . . "cut" or rolls 236 Blade rib roast, 126 (see Chuck Roast, 124, 137). Blanc mange 54 Body-building foods, 86, 163, 181 vegetables 158 Body-regulating foods, 163, 174, 181 Boiled frosting 247 . 133 135, 137 . 308 . 144 . 322 . 323 376 184 226 225 Bone in making soup Boston cut of beef . Bottles, to seal . . . Braising meat . . . Bran, rye, calcium in wheat, phosphorus in Brazil nuts, one hundred-Cal- orie portion of . . . 376 Bread 231 and cereals for children . . 381 Boston brown 206 brown, plain 206 brown, with raisins . . . 207 corn 197 crumbs, dried 72 soft, 26 (see also Crumbs for Scalloped Dishes, 63). entire wheat 233 flour 232 griddle cakes 202 made with dry yeast . . . 235 making, general suggestions • for 230 one hundred-Calorie portion of 376 peanut 287 properly toasted (see Toast, 56). pudding 112 pudding with prunes . . . 114 score card for 233 quick, general suggestions for steamed mixtures . 205 method of preparing eggs for 218,219 preparation of flour for . 193 thick and thin, compari- son of 192 tests for sufficient baking of 197 white, composition of . . 236 Breakfast 325 setting table for .... 338 Brisket, cut of beef . . 135,137 Broiling 124 pan 125 and saut&ng, difference between 125 Broth and meat for children . 382 for the sick and convales- cent 335 Brown sauce 130 Brussels sprouts (see Oreen Vegetables, 164) . INDEX 413 References are to pages. Buckwheat flour, one hun- dred-Calorie portion of 377 Buffet and serving: table . 342 Buns 236 cinnamon 237 Burner, gas 12, 13 examination of 11 lighting of 11 Butter (see Cream, 100) . and its substitutes .... 77 balls 207 composition of 253 fuel content of 359 one hundred-Calorie por- tion of 377 Butter milk, one hundred- Calorie portion of . . 377 Butterscotch 317 Cabbage (see Oreen Vegeta- bles, 164). creamed 168, 169 one hundred-Calorie portion of 377 Cake and muffins, compari- son of plain .... 242 Cake, baking, layer and loaf . 244 chocolate 248 classes of 241 cocoanut 246 containing fruit 249 containing fat 241, 245, 248, 250 ingredients of 243 method of mixing . . 242, 245 nut 248 plain 242 preparing the pans for . . 244 short 224 score card for 244 sponge 239 and popovers, compar- ison of 239 method of mixing . . . 239 standard recipe . . . . 245 white 245 without fat 239 Cakes, griddle, bread ... 202 cereal (see Bread Oriddle Cakes, 202). corn meal 202 plain 201 rice 202 sour milk 203 suggestions for preparing . 200 Calcium, list of foods contain- ing 322 practical source of ... . 323 Calf's foot jelly, one hun- dred-Calorie portion of 377 Calorie 357,358 in calculations 358 portions, table of one hun- dred 377 Candy, Christmas 315 cocoanut 30 peanut 29 puffed cereal 30 sour cream 317 use of, in diet 313 Canned fruit, jars and rub- bers for 295 in steam cooker 297 Canned vegetables . . . 308 use of 310 Cannelon of beef .... 129 Caramel ice cream . . . 190 Caramel, solubility of . . . 30 sauce 104 syrup 53 tapioca 109 temperature 316 Caramelizing' sugar ... 30 Carbohydrates 28 a foodstuff 39 and fat, daily requirements 371 comparison of fat and . . 76 in roots and tubers (see Starch in Plants, 59). Carbon dioxide 13 in leavening . 195, 196, 198, 199, 200, 203, 205 monoxide 14 Carrots (see Root Vegetables, 59). for children 383 one hundred-Calorie portion of 377 Casein 97 414 INDEX References are to pages.

AI-modernized reading of the original text

stock 134 tea 335 tender cuts of 121 method of cooking . . 128 tough cuts of 132 method of cooking . . . 132 methods of cooking, summary of 143 Beefsteak, rolled 140 Beets 59, 64 one hundred-Calorie portion of pickled, 64 (see Savory Salad, 184). Beverages Biscuits, baking powder . . "cut" or rolls 236 Blade rib roast, 126 (see Chuck Roast, 124, 137). Blanc mange 54 Body-building foods, 86, 163, vegetables 158 Body-regulating foods, 163, 174, 181 Boiled frosting 247 . 133 135, 137 . 308 . 144 . 322 . 323 Bone in making soup Boston cut of beef . Bottles, to seal . . . Braising meat . . . Bran, rye, calcium in wheat, phosphorus in Brazil nuts, one hundred-Calorie portion of . . . 376 Bread 231 and cereals for children . . 381 Boston brown 206 brown, plain 206 brown, with raisins . . . 207 corn 197 crumbs, dried 72 soft, 26 (see also Crumbs for Scalloped Dishes, 63). entire wheat 233 flour 232 griddle cakes 202 made with dry yeast . . . 235 making, general suggestions • for 230 one hundred-Calorie portion of 376 peanut 287 properly toasted (see Toast, 56). pudding 112 pudding with prunes . . . 114 score card for 233 quick, general suggestions for steamed mixtures . 205 method of preparing eggs for 218,219 preparation of flour for . 193 thick and thin, comparison of 192 tests for sufficient baking of 197 white, composition of . . 236 Breakfast 325 setting table for .... 338 Brisket, cut of beef . . 135,137 Broiling 124 pan 125 and saut&ng, difference between 125 Broth and meat for children . 382 for the sick and convalescent 335 Brown sauce 130 Brussels sprouts (see Oreen Vegetables, 164) . References are to pages. Buckwheat flour, one hundred-Calorie portion of 377 Buffet and serving: table . 342 Buns 236 cinnamon 237 Burner, gas 12, 13 examination of 11 lighting of 11 Butter (see Cream, 100) . and its substitutes .... 77 balls 207 composition of 253 fuel content of 359 one hundred-Calorie portion of 377 Butter milk, one hundred- Calorie portion of . . 377 Butterscotch 317 Cabbage (see Oreen Vegetables, 164). creamed 168, 169 one hundred-Calorie portion of 377 Cake and muffins, comparison of plain .... 242 Cake, baking, layer and loaf . 244 chocolate 248 classes of 241 cocoanut 246 containing fruit 249 containing fat 241, 245, 248, 250 ingredients of 243 method of mixing . . 242, 245 nut 248 plain 242 preparing the pans for . . 244 short 224 score card for 244 sponge 239 and popovers, comparison of 239 method of mixing . . . 239 standard recipe . . . . 245 white 245 without fat 239 Cakes, griddle, bread ... 202 cereal (see Bread Oriddle Cakes, 202). corn meal 202 plain 201 rice 202 sour milk 203 suggestions for preparing . 200 Calcium, list of foods containing 322 practical source of ... . 323 Calf's foot jelly, one hundred-Calorie portion of 377 Calorie 357,358 in calculations 358 portions, table of one hundred 377 Candy, Christmas 315 cocoanut 30 peanut 29 puffed cereal 30 sour cream 317 use of, in diet 313 Canned fruit, jars and rubbers for 295 in steam cooker 297 Canned vegetables . . . 308 use of 310 Cannelon of beef .... 129 Caramel ice cream . . . 190 Caramel, solubility of . . . 30 sauce 104 syrup 53 tapioca 109 temperature 316 Caramelizing' sugar ... 30 Carbohydrates 28 a foodstuff 39 and fat, daily requirements 371 comparison of fat and . . 76 in roots and tubers (see Starch in Plants, 59). Carbon dioxide 13 in leavening . 195, 196, 198, 199, 200, 203, 205 monoxide 14 Carrots (see Root Vegetables, 59). for children 383 one hundred-Calorie portion of 377 Casein 97 References are to pages.

A text-book of cooking