A text-book of cooking

Fowl and chicken, selection of 278 trussing 280 Frapp6 189 cranberry 313 Freezer, preparation of . . 187 Freezing:, process of .... 187 mixtures for 187 Frosting, boiled 247 egg 247 gold 247 water 246 Frozen desserts 186 cream mixtures 189 method of mixing .... 188 puddings 189 water mixtures 189 Fruit, canned, in steam-cooker 297 jars and rubbers for . . 296 dried, general rules for cooking 34 drying 293 for canning, selection and preparation of . . . 295 for jelly making, selection of 303 foods, 263 (see Kinds of Fruits, 31). ice cream 190 jelly 148 kinds of 31 method of canning .... 296 pie with two crusts . . . 266 rolls 226 sauces 32, 33 short cake 224 stewed 32, 33 suggestions for cooking . . 32 syrup 204 when to add sugar to cooked 31 Fruits and sugar, for children 383 Frying" and saut£ing ... 83 Frying, general rules for . . 79 Fudge 316 Fuel 7 Fuel foods 28, 76, 86 Fuel value, denned .... 367 how measured 356, 358, 362, 373 Fuels and combustion . . 7 Gas, burner 13 examination of . ' . . . 11 lighting of 11 carbon dioxide 13, 195, 196, 198, 199, 200, 203, 205 carbon monoxide .... 14 mixer, regulation and purpose of 12 presence of, in water . . . 175 range, care of 14 draft of 14 examination of . . . . 12 ovens, lighting of . . . 12 with fireless cooker . . 49 Gelatine .... 132, 134, 146 dishes, general rules for . 147 effect of cold water on . . 146 effect of hot water on . . 146 one hundred-Calorie portion of 378 pudding ....... 148 use of, in the body .... 147 Gingerbread 198 Globulin (see Protein in Meat, . 131). Gluten 232 Glucose 315 Granite, water mixture . . 189 Grape conserve 302 Grapes, one hundred-Calorie portion of 378 Griddle cakes, bread ... 202 corn meal 202 plain 201 sour milk 203 suggestions for preparing . 200 Gruels, 334 (also see Other Foods given to Infants, 392). Haddock (see Classes of Fish, 151). one hundred-Calorie portion of 378 Halibut (see Classes of Fish, 151). one hundred-Calorie portion of 378 Ham 277 References are to pages. Ham, broiled 276 one hundred-Calorie portion of 378 Hamburg: steak 131 Hard sauce 35, 312 Hash, baked ' . . 139 Heat, 7 (see Fuel ; Energy, 28). effect of, on sugar .... 29 effect of, on starch .... 37 how measured 356 retention of 46 unit 367 Heel, cut of beef . . . 135, 136 Herbs, mixed 26 Herring' (see Classes of Fish, 151). one hundred-Calorie portion of 378 Hominy, one hundred-Calorie portion of 378 Horseshoe, cut of beef . 135, 136 Ice cream, caramel .... 190 chocolate 190 French 189, 190 fruit 190 plain 189, 190 Incombustible foodstuffs 163, 174, 181 Infants, diet for 381 food for 388,392 Invert sugar 31 Iron, list of foods containing . 323 sources of 323, 324 Jams 299 Jelly, cranberry 311 fruit 148 glasses, sterilization of . . 295 lemon 147 Jelly making 1 , general method of 304 selection of fruit for . . . 303 the principle of 303 Junket, " custard " .... 116 tablet . 115 Kitchen, equipped for efficiency in dish washing 16 Lamb 270 cuts of 272, 273 chops 273,274 in the casserole 271 one hundred-Calorie portion of 378 stuffed shoulder of ... . 270 Lard and its substitutes 76 leaf 76 one hundred-Calorie portion of 378 Leavening, with baking powder 199 baking soda and sour milk 195 baking soda, sour milk, and baking powder . . . 203 baking soda, sour milk, and cream of tartar . . . 205 baking soda, sour milk, and molasses 197 steam and air 192 Left-overs, meat, 145 (see Baked Hash, 139). Legumes 158 - general rules for dried . . 158 Legumin 158 Lemon jelly 147 rind, grating 35 Lemons, one hundred-Calorie portion of 378 Lentils (see Legumes, 158) . baked (see Boston Baked Beans, 159). iron in 323