Casserole, the, 272 (see Sug-
gestions for Cooking
Fruits, 32, and Rhu-
barb Sauce, 33).
lamb or mutton in ... . 271
Catsup, tomato 307
Cauliflower, calcium in . . 322
for children 383
one hundred-Calorie portion
of 377
Celery (see Green Vegetables,
164).
creamed 107
dried leaves 167
one hundred-Calorie portion
of 377
soup (see Vegetable Cream
Soups, 69).
one hundred-Calorie por-
tion of 377
Cellulose, 37, 38 (also see
Green Vegetables, 164;
Difference in Flours,
211; Value of Coarse
Flours, 312 ; Wheat
Flour and Oatmeal,
216).
and starch 36
separation of .... 37
in menu-making .... 321
Centigrade Scale of temper-
ature (see Note to the
Teacher, 357).
Cereal, griddle cakes (see
Bread Griddle Cakes,
202).
puffed, candy 30
Cereals ... 36, 39, 42, 45, 52
and the fireless cooker . . 45
breakfast 39,216
for children 381
for frying 52
>>
general rules for cooking
powdered for thickening
" ready to serve
Cheese, care of
cottage . . .
calcium in
food value of
39
53
381
118
117
322
117
hard, calcium in .... 322
phosphorus in ... . 323
macaroni and 117
manufacture of 115
noodles and (see Macaroni
and Cheese, 117).
one hundred-Calorie por-
tion of 377
"pudding" Ill
rice and (see Macaroni and
Cheese, 117).
sauce 44
scalloped eggs with . . . 287
Chemical change .... 195
Chestnuts 263
composition of 264
Chicken and fowl, selection
of 279
croquettes 283
one hundred-Calorie portion
of 377
sauce for 282
stewed 282
Chocolate 98, 184
bread pudding 113
cake 248
candy (see Fudge, 316).
cornstarch pudding ... 54
frosting (see Water Frost-
ing, 246 ; Egg Frosting,
247).
ice cream 190
magnesium in 322
one hundred-Calorie portion
of 377
phosphorus 323
Chops, lamb 273, 274
pork 277
pork, with sweet potatoes . 275
veal 266, 267
Chopped beef . . . . 128, 131
Christmas candy .... 315
sweets 313
Chuck rib roast . . 126, 135, 137
steak 130, 137
Cinnamon buns 237
Club steak . . 121, 123, 135, 136
Coagulation, of albumin . . 87
of eggs 87
INDEX
415
References are to pages.
Coal range, care of ... . 11
cleaning (see Fire Building
in a Coal Range, 11).
direct draft 9
* examination of 9
fire building in a .... 11
indirect draft 11
Cocoa 98, 184
in frosting (see Water Frost-
ing,^; Egg Frosting,
247).
magnesium in 322
one hundred-Calorie portion
of 377
phosphorus in 323
potassium in 322
Cocoanut candy (see Peanut
Candy, 29).
Cocoanut wafers .... 191
Cod, salt (see Fish Balls, 81).
one hundred-Calorie por-
tion of 377
Coffee, after dinner .... 179
black 179
boiled (proportion for one
cupful) 178
composition of 177
filtered 179
percolator 179
preparation of 178
Coffee bag- 179
Coffee pot, care of the ... 178
drip 179
Cole slaw 171
Combustion 7, 8
incomplete 14
products of 13
Composition of foods (see
under name of each
food).
Condiments 183
Connective tissue (see Mus-
cle Fiber, 120; Tough
Cuts of Beef, 132).
effect of dry heat on . . • . 119
effect of moisture and heat
on 119
Conserves 300
apricot 302
cranberry 301
grape 302
strawberry and pineapple . 301
Cook, qualifications of a
good 3, 4
Cookies, sour cream .... 250
sugar 250
Cookingr, meaning of . . . 1
observations of 2
principles of fireless ... 45
Cooling: by evaporation . . 186
Corn, boiled 65
bread 197
custard 110
green 65
mufiins 216
one hundred-Calorie portion
of 377
popping 74
scalloped 27
Cornmeal, griddle cakes . . 202
mush 50
mush for " frying " ... 51
one hundred-Calorie portion
of 377
wheat flour and 215
Cornstarch, in soft custard . 105
pudding, chocolate ... 54
Cost of food . . Chap. VI, 353
(Also see Part I, Questions.)
calculation of 354
in relation to nutritive
value 353
in relation to refuse . . . 353
in relation to season . . . 353
Page 166
Presented as published in 1915. 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
Casserole, the, 272 (see Suggestions for Cooking Fruits, 32, and Rhubarb Sauce, 33). lamb or mutton in ... . 271
Catsup, tomato 307
Cauliflower, calcium in . . 322
for children 383
one hundred-Calorie portion
of 377
Celery (see Green Vegetables, 164).
creamed 107
dried leaves 167
one hundred-Calorie portion
of 377
soup (see Vegetable Cream Soups, 69). one hundred-Calorie portion of 377
Cellulose, 37, 38 (also see Green Vegetables, 164; Difference in Flours, 211; Value of Coarse Flours, 312 ; Wheat Flour and Oatmeal, 216).
and starch 36
separation of .... 37 in menu-making . . . 321
Centigrade Scale of temperature (see Note to the Teacher, 357).
Cereal, griddle cakes (see Bread Griddle Cakes, 202).
puffed, candy 30
Cereals ... 36, 39, 42, 45, 52 and the fireless cooker . . 45
breakfast 39,216
for children 381
for frying 52
>>
general rules for cooking
powdered for thickening
" ready to serve Cheese, care of cottage . . . calcium in food value of
hard, calcium in .... 322
phosphorus in ... . 323
macaroni and 117
manufacture of 115 noodles and (see Macaroni
and Cheese, 117). one hundred-Calorie portion of 377
"pudding" Ill
rice and (see Macaroni and Cheese, 117).
sauce 44
scalloped eggs with . . . 287
Chemical change .... 195
Chestnuts 263
composition of 264
Chicken and fowl, selection
of 279
croquettes 283
one hundred-Calorie portion
of 377
sauce for 282
stewed 282
Chocolate 98, 184
bread pudding 113
cake 248
candy (see Fudge, 316).
cornstarch pudding ... 54 frosting (see Water Frosting, 246 ; Egg Frosting, 247).
ice cream 190
magnesium in 322
one hundred-Calorie portion
of 377
phosphorus 323
Chops, lamb 273, 274
pork 277
pork, with sweet potatoes . 275
veal 266, 267
Chopped beef . . . . 128, 131
Christmas candy .... 315
sweets 313
Chuck rib roast . . 126, 135, 137
steak 130, 137
Cinnamon buns 237
Club steak . . 121, 123, 135, 136
Coagulation, of albumin . . 87
of eggs 87
References are to pages.
Coal range, care of ... . 11 cleaning (see Fire Building in a Coal Range, 11).
direct draft 9
* examination of 9
fire building in a .... 11
indirect draft 11
Cocoa 98, 184
in frosting (see Water Frosting,^; Egg Frosting, 247).
magnesium in 322
one hundred-Calorie portion
of 377
phosphorus in 323
potassium in 322
Cocoanut candy (see Peanut
Candy, 29). Cocoanut wafers .... 191 Cod, salt (see Fish Balls, 81). one hundred-Calorie portion of 377
Coffee, after dinner .... 179
black 179
boiled (proportion for one
cupful) 178
composition of 177
filtered 179
percolator 179
preparation of 178
Coffee bag- 179
Coffee pot, care of the ... 178
drip 179
Cole slaw 171
Combustion 7, 8
incomplete 14
products of 13
Composition of foods (see under name of each food).
Condiments 183
Connective tissue (see Muscle Fiber, 120; Tough Cuts of Beef, 132). effect of dry heat on . . • . 119 effect of moisture and heat
on 119
Conserves 300
apricot 302
cranberry 301
grape 302
strawberry and pineapple . 301
Cook, qualifications of a
good 3, 4
Cookies, sour cream .... 250
sugar 250
Cookingr, meaning of . . . 1
observations of 2
principles of fireless ... 45
Cooling: by evaporation . . 186
Corn, boiled 65
bread 197
custard 110
green 65
mufiins 216
one hundred-Calorie portion
of 377
popping 74
scalloped 27
Cornmeal, griddle cakes . . 202
mush 50
mush for " frying " ... 51 one hundred-Calorie portion
of 377
wheat flour and 215
Cornstarch, in soft custard . 105
pudding, chocolate ... 54
Cost of food . . Chap. VI, 353 (Also see Part I, Questions.)
calculation of 354
in relation to nutritive
value 353
in relation to refuse . . . 353
in relation to season . . . 353