Cottage cheese 116
meat pie 146
Cowpeas, dried, calcium in . 322
Crackers and cheese,
toasted 180
crisp 161
one hundred-Calorie portion
of 377
Cranberry, conserve ... 301
frappe 313
"jelly" 311
one hundred-Calorie portion
of 377
sauce 311
416
INDEX
References are to pages.
Cream . 81, 100
one hundred-Calorie portion
of 377
sauce . / 219
whipped 101
Cream candy, soar .... 317
Cream filling 220
mixtures, frozen .... 189
of potato soup 110
of rice pudding 101
of tartar and baking soda
199,205
puffs 220
salad dressing 172
toast 57
Cream of wheat, 40 (also
see "Fried" Mush, 52)
Creamed asparagus (see As-
paragus, 166) .
cabbage 168, 169
celery 167
onions (see Onions, 1&9).
vegetables 62
Croquettes, chicken ... 283
rice 84
potato 84
sweet rice 84
Cross rib, cut of beef, 135, 137, 141
Croutons 70
Crumbs (see Bread Crumbs,
26,63,72).
removing from table . . . 342
Crusts, to soften the .... 230
Cucumbers (see Green Vege-
tables, l&l).
one hundred-Calorie portion
of 377
Custard, corn 110
junket 116
sauce 108, 149
Custards .... 104, 107, 108
baked 105,106
directions for mixing and
cooking 105
soft 105, 106
steamed 105, 106
Cutlets, veal .... 266, 267
Cuts, of beef 135
explanation of ... . 136
tender 121
tough 132
lamb or mutton . . . 272,273
pork 277
veal 266,267
Dampers, stove .... 10, 11
Date pudding 264
Dates, 868, 314 (also see Cream
of Wheat or Wheat ena,
40).
dried 377
iron in 323
one hundred-Calorie portion
of 377
Delmonico steak . 121, 135, 136
Desserts, for children ... 383
for luncheon box .... 330
frozen 186
nutritious 263
Dextrin, 55 (also see Toast, 56).
change of starch into ... 55
for thickening 129
solubility of 55
Diet, for children and infants,
Chap. X, 381
practical method of calcula-
tion 373 .
proper, importance of, for
children 384
use of candy in 313
Digestion 29
ofcheese 117
of eggs 88
of fat 80
milk, action of rennin . . 115
pastry 254
poultry 279
protein 90
starch 57
sugar 28
Dining 1 room courtesy,
Chap. V, 347
Dining: room service,
Chap. IV, 337
basic principles . . . 337
established rules for . . 341
styles of 340
Dinner 326
INDEX
417
References are to pages.
Dish, drainer 18, 19
drying 22
rack 20, 21
towels, care of 22
Dishwashing 15
cautions in 18
directions 20
efficiency in 17, 19
utensils 17
Dough, soft 222
stiff 230
Doughnuts, one hundred-Cal-
orie portion of . . . 377
Draft 8
direct 10
direction of ... . 9, 10, 14
indirect 11
lack of 8
presence of 9
Dressing, cream salad ... 172
French 171
mayonnaise 259
salad 258
Drop biscuits 223
Drying fruit 293
Dumplings, apple .... 226
Eggs, albumin in 86
and starchy materials, milk
thickened with, 109, 1 10,
112, 113
boiled, comparison of cooked
and 87
care and use of 88
composition of 221
digestibility and palatabil-
ityof 88
effect of beating ... 93
for children 382
for quick breads . • . . . 218
preparation of ... . .219
for the sick 334
frosting 247
goldenrod 91
hard-cooked 89
iron in 323
milk thickened with 104,
107, 108
omelets 92
one hundred-Calorie portion
of 377
poached 91
scalloped with cheese . . . 287
scrambled 93
soft-cooked 89
structure of 88
stuffed 172
temperature for coagulation 87
tests for freshness .... 89
to beat 92
to cut and fold beaten wh ites 93
to separate the white and
yolk 92
whites, for infants .... 392
yolk, phosphorus in . . . 323
Electricity 7
Emulsion of oil 258
Energy . 28
givers 181
giving foods . . . .28,76,86
requirement, daily .... 366
daily ash 372
daily carbohydrate and
fat 371
daily protein .... 370
of children 384
Page 167
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
Cottage cheese 116
meat pie 146
Cowpeas, dried, calcium in . 322
Crackers and cheese,
toasted 180
crisp 161
one hundred-Calorie portion
of 377
Cranberry, conserve ... 301
frappe 313
"jelly" 311
one hundred-Calorie portion
of 377
sauce 311
References are to pages.
Cream . 81, 100
one hundred-Calorie portion
of 377
sauce . / 219
whipped 101
Cream candy, sour .... 317
Cream filling 220
mixtures, frozen .... 189
of potato soup 110
of rice pudding 101
of tartar and baking soda
199,205
puffs 220
salad dressing 172
toast 57
Cream of wheat, 40 (also see "Fried" Mush, 52) Creamed asparagus (see Asparagus, 166) .
cabbage 168, 169
celery 167
onions (see Onions, 169).
vegetables 62
Croquettes, chicken ... 283
rice 84
potato 84
sweet rice 84
Cross rib, cut of beef, 135, 137, 141
Croutons 70
Crumbs (see Bread Crumbs, 26,63,72). removing from table . . . 342 Crusts, to soften the .... 230 Cucumbers (see Green Vegetables, 161). one hundred-Calorie portion
of 377
Custard, corn 110
junket 116
sauce 108, 149
Custards .... 104, 107, 108
baked 105,106
directions for mixing and
cooking 105
soft 105, 106
steamed 105, 106
Cutlets, veal .... 266, 267
Cuts, of beef 135
explanation of ... . 136
tender 121
tough 132
lamb or mutton . . . 272,273
pork 277
veal 266,267
Dampers, stove .... 10, 11
Date pudding 264
Dates, 868, 314 (also see Cream of Wheat or Wheat ena, 40).
dried 377
iron in 323
one hundred-Calorie portion
of 377
Delmonico steak . 121, 135, 136
Desserts, for children ... 383
for luncheon box .... 330
frozen 186
nutritious 263
Dextrin, 55 (also see Toast, 56).
change of starch into ... 55
for thickening 129
solubility of 55
Diet, for children and infants,
Chap. X, 381 practical method of calculation 373 .
proper, importance of, for
children 384
use of candy in 313
Digestion 29
of cheese 117
of eggs 88
of fat 80
milk, action of rennin . . 115
pastry 254
poultry 279
protein 90
starch 57
sugar 28
Dining 1 room courtesy,
Chap. V, 347 Dining: room service,
Chap. IV, 337
basic principles . . . 337
established rules for . . 341
styles of 340
Dinner 326
References are to pages.
Dish, drainer 18, 19
drying 22
rack 20, 21
towels, care of 22
Dishwashing 15
cautions in 18
directions 20
efficiency in 17, 19
utensils 17
Dough, soft 222
stiff 230
Doughnuts, one hundred-Calorie portion of . . . 377
Draft 8
direct 10
direction of ... . 9, 10, 14
indirect 11
lack of 8
presence of 9
Dressing, cream salad ... 172
French 171
mayonnaise 259
salad 258
Drop biscuits 223
Drying fruit 293
Dumplings, apple .... 226
Eggs, albumin in 86
and starchy materials, milk
thickened with, 109, 1 10,
112, 113 boiled, comparison of cooked
and 87
care and use of 88
composition of 221
digestibility and palatabilityof 88
effect of beating ... 93
for children 382
for quick breads . • . . . 218
preparation of ... . .219
for the sick 334
frosting 247
goldenrod 91
hard-cooked 89
iron in 323
milk thickened with 104,
107, 108
omelets 92
one hundred-Calorie portion
of 377
poached 91
scalloped with cheese . . . 287
scrambled 93
soft-cooked 89
structure of 88
stuffed 172
temperature for coagulation 87
tests for freshness .... 89
to beat 92
to cut and fold beaten whites 93 to separate the white and
yolk 92
whites, for infants .... 392
yolk, phosphorus in . . . 323
Electricity 7
Emulsion of oil 258
Energy . 28
givers 181
giving foods . . . .28,76,86
requirement, daily .... 366
daily ash 372
daily carbohydrate and
fat 371
daily protein .... 370
of children 384