relation of age to . . . 369
relation of occupation to 367
relation of season to . . 366
relation of sex to . . . 369
relation of weight, size,
and shape to ... . 369
English cut of beef, 135, 137, 141
English dining room serv-
ice 340
Entire wheat, iron in . . . 324
magnesium in 322
phosphorus in 323
Experiments:
Action of baking soda on
molasses 197
Action of baking soda on
sour milk 195
Action of oil and water . . 80
Action of saliva upon starch 58
Bread fried in foaming fat . 78
Change of starch into dextrin 55
Chemical change .... 159
418
INDEX
References are to pages.
Experiments : Coagulation of
albumin 87
Comparison of cooked and
boiled eggs .... 87
Comparison of eggs beaten
with Dover egg beater
and a wire spoon . . 93
Comparison of the conduct-
ing power of metal and
earthenware .... 100
Comparison of thick and
thin quick breads . . 192
Comparison of starch and
dextrin for thickening 129
Conditions for growth of the
yeast plant .... 228
Contamination of fresh food
by means of moldy
food 292
Difference in the nutritive
value of boiled rice and
rice cooked over boil-
ing water 43
Digestion of protein ... 90
Division of muscle . . . . 119
Division of muscle fiber . . 120
Effect of acid on milk 116, 164
Effect of air, light, and dry-
ing upon the growth of
molds 290
Effect of beating a whole
egg 93
Effect of beating egg yolk
and white separately . 93
Effect of boiling fish rapidly 150
Effect of boiling water on
meat 133
Effect of boiling on the
growth of bacteria . . 293
Effect of cold water on a
mixture of cream of
tartar and baking soda 199
Effect of cold water on gela-
tine 146
Effect of cold water on meat 133
Effect of cold water on
starch 37
Effect of dry heat on connec-
tive tissue 119
Effect of heat on starch . . 37
Effect of heat on juice of
meat 120
Effect of hot water on a mix-
tare of cream of tartar
and baking soda . . . 199
Effect of hot water on bak-
ing powder 199
Effect of hot water on gela-
tine 146
Effect of moisture and dark-
ness upon the growth
of molds 291
Effect of moisture and heat
on connective tissue 119
Effect of moisture and light
on the growth of molds 290
Effect of moisture and low
temperature on the
growth of molds . . . 291
Effect of preservatives on
the growth of bacteria 293
Effect of rennet on milk . . 115
Effect of salt on meat . . . 133
Effect of soaking fish in
water 150
Effect of soaking starchy
vegetables in water . 63
Effect of vinegar on albumin 91
Emulsion of fat .... 81
Growth of bacteria . . . 293
Growth of molds upon cloth 292
Growth of molds upon cut
fruit 291
Growth of molds upon other 291
foods 291
Growth of molds upon whole
fruits 291
Growth of molds upon wood 292
Lack of draft 8
Leavening with steam and
air 192
Measurement equivalents 24
Mixtures for freezing . . 186
Neutralization of acid by
means of soda . . . 164
Preparation of flour for
quick breads .... 193
Presence of draft .... 9
INDEX
419
References are to pages.
Experiments : Presence of
gases in water . . . 175
Protein in flour 232
Protein in oyster liquor . . 284
Purpose and regulation of
gas mixer 12
Quantity of baking soda to
use with molasses . . 198
Quantity of baking soda to
use with sour milk . . 196
Regulation and purpose of
gas mixer 12
Retention of heat .... 46
Saponification of fat ... 78
Scalding milk 97
Separation of cellulose and
starch 37
Separation of curd and whey 115
Separation of milk into the
five foodstuffs ... 181
Separation of starch grains
with cold water ... 54
Separation of starch grains
with fat 54
Separation of starch grains
with sugar 54
Simmering and boiling water 175
Solubility of albumin . . 87
Solubility of caramel ... 30
Solubility of dextrin ... 55
Solubility of granulated
Page 168
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
relation of age to . . . 369 relation of occupation to 367 relation of season to . . 366 relation of sex to . . . 369 relation of weight, size, and shape to ... . 369 English cut of beef, 135, 137, 141 English dining room service 340
Entire wheat, iron in . . . 324
magnesium in 322
phosphorus in 323
Experiments:
Action of baking soda on
molasses 197
Action of baking soda on
sour milk 195
Action of oil and water . . 80
Action of saliva upon starch 58
Bread fried in foaming fat . 78
Change of starch into dextrin 55
Chemical change .... 159
References are to pages.
Experiments : Coagulation of
albumin 87
Comparison of cooked and
boiled eggs .... 87
Comparison of eggs beaten with Dover egg beater and a wire spoon . . 93
Comparison of the conducting power of metal and earthenware .... 100
Comparison of thick and
thin quick breads . . 192
Comparison of starch and
dextrin for thickening 129
Conditions for growth of the
yeast plant .... 228
Contamination of fresh food by means of moldy food 292
Difference in the nutritive value of boiled rice and rice cooked over boiling water 43
Digestion of protein ... 90
Division of muscle . . . . 119
Division of muscle fiber . . 120
Effect of acid on milk 116, 164
Effect of air, light, and drying upon the growth of molds 290
Effect of beating a whole
egg 93
Effect of beating egg yolk
and white separately . 93
Effect of boiling fish rapidly 150
Effect of boiling water on
meat 133
Effect of boiling on the
growth of bacteria . . 293
Effect of cold water on a mixture of cream of tartar and baking soda 199
Effect of cold water on gelatine 146
Effect of cold water on meat 133
Effect of cold water on
starch 37
Effect of dry heat on connective tissue 119
Effect of heat on starch . . 37 Effect of heat on juice of
meat 120
Effect of hot water on a mixture of cream of tartar and baking soda . . . 199 Effect of hot water on baking powder 199
Effect of hot water on gelatine 146
Effect of moisture and darkness upon the growth
of molds 291
Effect of moisture and heat
on connective tissue 119 Effect of moisture and light
on the growth of molds 290 Effect of moisture and low temperature on the growth of molds . . . 291 Effect of preservatives on
the growth of bacteria 293 Effect of rennet on milk . . 115 Effect of salt on meat . . . 133 Effect of soaking fish in
water 150
Effect of soaking starchy
vegetables in water . 63 Effect of vinegar on albumin 91 Emulsion of fat .... 81 Growth of bacteria . . . 293 Growth of molds upon cloth 292 Growth of molds upon cut
fruit 291
Growth of molds upon other 291
foods 291
Growth of molds upon whole
fruits 291
Growth of molds upon wood 292
Lack of draft 8
Leavening with steam and
air 192
Measurement equivalents 24
Mixtures for freezing . . 186 Neutralization of acid by
means of soda . . . 164 Preparation of flour for
quick breads .... 193 Presence of draft .... 9
References are to pages.
Experiments : Presence of
gases in water . . . 175
Protein in flour 232
Protein in oyster liquor . . 284 Purpose and regulation of
gas mixer 12
Quantity of baking soda to
use with molasses . . 198 Quantity of baking soda to
use with sour milk . . 196 Regulation and purpose of
gas mixer 12
Retention of heat .... 46
Saponification of fat ... 78
Scalding milk 97
Separation of cellulose and
starch 37
Separation of curd and whey 115 Separation of milk into the
five foodstuffs ... 181 Separation of starch grains
with cold water ... 54 Separation of starch grains
with fat 54
Separation of starch grains
with sugar 54
Simmering and boiling water 175
Solubility of albumin . . 87
Solubility of caramel ... 30
Solubility of dextrin ... 55 Solubility of granulated