sugar in cold water . . 28 Solubility of granulated sugar in hot water . . 29 Sol ubility of powdered sugar 29 Starch grains in boiling water 53 Starch in cracker .... 58 Starch test 36 Stiffening of cooked starch 37 Structure of starch ... 37 Temperature at which eggs coagulate ..... 87 Temperature of fat for fry- ing 79 Use of the wooden spoon . 22 Use of sugar as a preserva- tive 299 Extractive 132 Fahrenheit scale of tem- perature (see Note to tlie Teacher, 357) . Farina, one hundred-Calorie portion of 377 Fat and bone, use of, in mak- ing soup 133 Fat and carbohydrates, daily requirement of . 371 Fat, as a frying medium . . 80 breaking up of 80 cleaning utensils that have contained 78 digestion of 80 emulsion of 81 for deep-fat frying ... 78 general rules for frying . . 79 in making soup 133 mixing 222 saponification of ... . 78 temperature of, for frying . 79 to clarify ....... 78 to try out 77 Fats and oils ...... 76 Fiber, muscle 120 division of 120 Figr, dried, calcium in . . . 322 composition of 265 iron in 323 one hundred-Calorie portion of . . 378 potassium in 322 Filling 1 , cream 241 Finger bowls, use of . . . 343 Fire-box 10, 11 Firebuilding, in a coal range 11 Fireless cooker . 45, 47, 48, 49 suggestions for using 39, 48, 158, 169 Fireless cooking", the prin- ciples of 45 Fireplace 127 Fish, baked 153 in paper bags . . . 154, 155 balls 81 classes of 151 compared with beef . . . 150 effect of boiling rapidly . . 150 effect of soaking in water . 150 420 INDEX References are to pages. Fish, fat of 151 fresh water 151 freshness of 152 fried or saute'ed 157 kettle 153 planked (broiled) .... 156 salad 262 salt water 151 sauce for 155 steaks 155 stuffing for 144 "Five Threes" 188 Flank steak . . . .135, 136, 143 stuffed 142 Flank stew 135, 136 Floating island 107 Flour, bread 232 differences in 211 fuel content of 359 one hundred-Calorie portion of 378 protein in 232 the milling of 211 value of coarse 212 wheat, and corn meal . . . 215 wheat, and rice 215 Food adjuncts 183 Food, application of science to preparation of . . 3 calcium in 322,323 calculation of one hundred- Calorie portions of . . 364 combinations 258 comparative weights of one hundred-Calorie por- tions 360 cost of, 353 (see Part I, Questions ) . cost of, in relation to nutri- tive value 353 in relation to refuse . . 353 in relation to season . . 353 cost calculation 354 daily energy requirement . 366 factors of 366, 367, 368, 369, 370 for children, selection of . 381 for the convalescent, selec- tion of 333 for the sick, selection of . . 332 frozen, method of mixing . 188 fruits, 263 (see Kinds of Fruits, 31) % how assimilated .... 356 in same course 326 iron in 323 magnesium in 322 nutritive ratio of .... 371 of the different courses . . 325 one hundred-Calorie por- tions of 361 perfect, for infants . . . 388 phosphorus in 323 potassium in 322 preparation of 2, 3 preparation of, for frying . 79 preservation 289 principles of preserving . . 289 purchasing of 2 requirement . . Chap. VIII, 366 why it spoils 289 Foods, body-building and regu- lating 163 body-regulating 174 energy-giving and body- building 86 energy-giving or fuel . . 28, 76 fuel value of ... . 356, 373 why cooked 3 Foodstuffs, ash (see Use of Ash in the Body, 63). denned 38 carbohydrate 28, 39 combustible 181 digestion, absorption, and assimilation of (see How Food is Assimi- lated,^). fat (see Comparison of Fat and Carbohydrates, 76). incombustible 181 protein (see Protein, a Body- builder, 86). representation of the . 321,329 uses of, in the body, 28, 76, 86, 163, 174, 181 water (see Use of Water in the Body, 174). INDEX 421 References are to pages.

AI-modernized reading of the original text

sugar in cold water . . 28 Solubility of granulated sugar in hot water . . 29 Solubility of powdered sugar 29 Starch grains in boiling water 53 Starch in cracker .... 58 Starch test 36 Stiffening of cooked starch 37 Structure of starch ... 37 Temperature at which eggs coagulate ..... 87 Temperature of fat for frying 79 Use of the wooden spoon . 22 Use of sugar as a preservative 299 Extractive 132 Fahrenheit scale of temperature (see Note to the Teacher, 357) . Farina, one hundred-Calorie portion of 377 Fat and bone, use of, in making soup 133 Fat and carbohydrates, daily requirement of . 371 Fat, as a frying medium . . 80 breaking up of 80 cleaning utensils that have contained 78 digestion of 80 emulsion of 81 for deep-fat frying ... 78 general rules for frying . . 79 in making soup 133 mixing 222 saponification of ... . 78 temperature of, for frying . 79 to clarify ....... 78 to try out 77 Fats and oils ...... 76 Fiber, muscle 120 division of 120 Fig, dried, calcium in . . . 322 composition of 265 iron in 323 one hundred-Calorie portion of . . 378 potassium in 322 Filling, cream 241 Finger bowls, use of . . . 343 Fire-box 10, 11 Firebuilding, in a coal range 11 Fireless cooker . 45, 47, 48, 49 suggestions for using 39, 48, 158, 169 Fireless cooking", the principles of 45 Fireplace 127 Fish, baked 153 in paper bags . . . 154, 155 balls 81 classes of 151 compared with beef . . . 150 effect of boiling rapidly . . 150 effect of soaking in water . 150 References are to pages. Fish, fat of 151 fresh water 151 freshness of 152 fried or sautéed 157 kettle 153 planked (broiled) .... 156 salad 262 salt water 151 sauce for 155 steaks 155 stuffing for 144 "Five Threes" 188 Flank steak . . . 135, 136, 143 stuffed 142 Flank stew 135, 136 Floating Island 107 Flour, bread 232 differences in 211 fuel content of 359 one hundred-Calorie portion of 378 protein in 232 the milling of 211 value of coarse 212 wheat, and corn meal . . . 215 wheat, and rice 215 Food adjuncts 183 Food, application of science to preparation of . . 3 calcium in 322,323 calculation of one hundred- Calorie portions of . . 364 combinations 258 comparative weights of one hundred-Calorie portions 360 cost of, 353 (see Part I, Questions ) . cost of, in relation to nutritive value 353 in relation to refuse . . 353 in relation to season . . 353 cost calculation 354 daily energy requirement . 366 factors of 366, 367, 368, 369, 370 for children, selection of . 381 for the convalescent, selection of 333 for the sick, selection of . . 332 frozen, method of mixing . 188 fruits, 263 (see Kinds of Fruits, 31) how assimilated . . . . 356 in same course 326 iron in 323 magnesium in 322 nutritive ratio of .... 371 of the different courses . . 325 one hundred-Calorie portions of 361 perfect, for infants . . . 388 phosphorus in 323 potassium in 322 preparation of 2, 3 preparation of, for frying . 79 preservation 289 principles of preserving . . 289 purchasing of 2 requirement . . Chap. VIII, 366 why it spoils 289 Foods, body-building and regulating 163 body-regulating 174 energy-giving and bodybuilding 86 energy-giving or fuel . . 28, 76 fuel value of ... . 356, 373 why cooked 3 Foodstuffs, ash (see Use of Ash in the Body, 63). denned 38 carbohydrate 28, 39 combustible 181 digestion, absorption, and assimilation of (see How Food is Assimilated,^). fat (see Comparison of Fat and Carbohydrates, 76). incombustible 181 protein (see Protein, a Bodybuilder, 86). representation of the . 321,329 uses of, in the body, 28, 76, 86, 163, 174, 181 water (see Use of Water in the Body, 174). References are to pages.

A text-book of cooking