Lettuce, 171, 378 (also see
Green Vegetables, 164).
one hundred-Calorie portion
of 378
Lima beans, canned .... 376
dried, potassium in . . . 322
iron in 323
magnesium in ... . 322
Linen, table 337
Liver, one hundred-Calorie
portion of 378
Loin of meat . 136, 266, 273, 277
Luncheon 326
cover laid for 339
INDEX
423
References are to pages.
Luncheon, box 328
food for 329
menu-making for . Chap. II, 328
packing 321
Magnesium, list of foods con-
taining 322
Marinating 260
Marmalade, orange . . 300, 301
one hundred-Calorie portion
of 378
Marmalades 300
Marrow 134
Mayonnaise dressing- ... 259
to remedy curdled .... 259
Meal lessons, 41 , 58, 71, 82, 95,
104,111,119,139,148,160,
170,185,191,204,217,225,
234, 249, 257, 265, 283, 288
Meal, preparation of, before
announcing .... 343
Meals, calculation of the fuel
value of . . . . 373, 375
Measurement, approximate . 25
equivalents 24
of the fuel value of foods,
Chap. VII, 356
applied to daily food re-
quirement . Chap. IX, 373
Measuring, accurately ... 24
cup 24
spoon 24
Meat 119
braising 144
broiling 124
care of 121
cottage pie 146
cuts of, 135, 137, 266, 267, 272,
273, 277
effect of boiling water on . 133
effect of cold water on . . 133
effect of heat on the juice of 120
effect of salt on 133
for children 383
for the sick and convales-
cent 335
left-over . . . . ' . 139, 145
method of cooking tender
cuts . . . .119,128,131
method of cooking tough
cuts . . 132, 138, 140, 143
pan-broiling 125
pot-roasting 144
protein in 131
roasting 127
scalloped 145
searing 121
stewing 144
structure of ... . 119, 120
Menu-making 1 . . . Chap. I, 321
for the luncheon box . . . 328
Menus for children ... 385
Meringrue . . 107, 108, 149, 252
Micro-organisms .... 289
in the spore form .... 308
Milk, action of rennin in di-
gesting 115
care of 99
calcium in 322
certified 388
clean, 388 (see also Care of
Milk, 99).
composition of 221
effect of acid on . . . 116, 164
effect of rennet on ... . 115
for children 381
for infants, selection of . . 388
for the sick and convales-
cent ....... 333
modified 388
measuring and mixing . 389
preparation before feed-
ing 392
one hundred-Calorie portion
of 378
pasteurized .... 388, 391
sour, and baking soda 195, 208
griddle cakes .... 203
leavening with, 195, 197,
203,205
quantity of baking soda
to use with . . 196, 208
sterilized 389
sugar 391
top 390
Mineral matter, 163 (see
Ash).
Mint sauce 271
424
INDEX
References are to pages.
Molasses, and baking soda,
197, 206, 208
leavening with . . . 197, 205
one hundred-Calorie portion
of 378
quantity of baking soda to
use with .... 196, 208
Molds, 289, 290 (see also
Dried Bread Crumbs,
72).
experiments showing growth
of 290
some species of 292
Mousse 189
Muffins, corn 216
plain 213
and cake, comparison
of 242
typical drop batter . . 213
rice 217
whole wheat . . ... . . 214
Muscle fibers .... 120, 131
Muscle globulin 131
Muscles of young animals . 265
Mush, corn meal 50
corn meal for frying ... 51
fried 52
Muskmelons, one hundred-
Calorie portion of ... . 378
Mutton 270
cuts of 272,273
in the casserole 271
one hundred-Calorie portion
of 378
Napkin, use of 352
Navel, cut of beef . . . 135, 137
Neck, cut of beef ... 135, 137
Neutralization of acid, 164
(see also Chemical
Change, 195).
Nitrogenous food .... 371
Noodles and cheese ... 117
Nuts 263
Nutriment and flavor, say-
ing the 165
of vegetables 168
Nutriment versus flavor . 168
Nutritive values 213
Oatmeal, magnesium in . . 322
one hundred-Calorie portion
of 378
Oats, rolled 40
OU (see Comparison of Fats
and Carbohydrates, 76).
and water, action of . . . 80
cottonseed 78, 259
in salad dressing . . 171, 259
olive 78, 259
peanut 259
salad 259
Oleomargarine
Page 171
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
Lettuce, 171, 378 (also see Green Vegetables, 164). one hundred-Calorie portion
of 378
Lima beans, canned .... 376 dried, potassium in . . . 322
iron in 323
magnesium in ... . 322
Linen, table 337
Liver, one hundred-Calorie
portion of 378
Loin of meat . 136, 266, 273, 277
Luncheon 326
cover laid for 339
References are to pages.
Luncheon, box 328
food for 329
menu-making for . Chap. II, 328 packing 321
Magnesium, list of foods containing 322
Marinating 260
Marmalade, orange . . 300, 301 one hundred-Calorie portion
of 378
Marmalades 300
Marrow 134
Mayonnaise dressing- ... 259 to remedy curdled .... 259 Meal lessons, 41 , 58, 71, 82, 95, 104,111,119,139,148,160, 170,185,191,204,217,225, 234, 249, 257, 265, 283, 288 Meal, preparation of, before
announcing .... 343 Meals, calculation of the fuel
value of . . . . 373, 375 Measurement, approximate . 25
equivalents 24
of the fuel value of foods,
Chap. VII, 356 applied to daily food requirement . Chap. IX, 373 Measuring, accurately ... 24
cup 24
spoon 24
Meat 119
braising 144
broiling 124
care of 121
cottage pie 146
cuts of, 135, 137, 266, 267, 272,
273, 277 effect of boiling water on . 133 effect of cold water on . . 133 effect of heat on the juice of 120
effect of salt on 133
for children 383
for the sick and convalescent 335
left-over . . . . ' . 139, 145 method of cooking tender
cuts . . . .119,128,131
method of cooking tough
cuts . . 132, 138, 140, 143
pan-broiling 125
pot-roasting 144
protein in 131
roasting 127
scalloped 145
searing 121
stewing 144
structure of ... . 119, 120 Menu-making 1 . . . Chap. I, 321 for the luncheon box . . . 328 Menus for children ... 385 Meringrue . . 107, 108, 149, 252 Micro-organisms .... 289 in the spore form .... 308 Milk, action of rennin in digesting 115
care of 99
calcium in 322
certified 388
clean, 388 (see also Care of Milk, 99).
composition of 221
effect of acid on . . . 116, 164 effect of rennet on ... . 115
for children 381
for infants, selection of . . 388 for the sick and convalescent ....... 333
modified 388
measuring and mixing . 389 preparation before feeding 392
one hundred-Calorie portion
of 378
pasteurized .... 388, 391 sour, and baking soda 195, 208 griddle cakes .... 203 leavening with, 195, 197,
203,205 quantity of baking soda to use with . . 196, 208
sterilized 389
sugar 391
top 390
Mineral matter, 163 (see
Ash). Mint sauce 271
References are to pages.
Molasses, and baking soda,
197, 206, 208 leavening with . . . 197, 205 one hundred-Calorie portion
of 378
quantity of baking soda to
use with .... 196, 208
Molds, 289, 290 (see also
Dried Bread Crumbs,
72).
experiments showing growth
of 290
some species of 292
Mousse 189
Muffins, corn 216
plain 213
and cake, comparison
of 242
typical drop batter . . 213
rice 217
whole wheat . . ... . . 214
Muscle fibers .... 120, 131
Muscle globulin 131
Muscles of young animals . 265
Mush, corn meal 50
corn meal for frying ... 51
fried 52
Muskmelons, one hundred- Calorie portion of ... . 378
Mutton 270
cuts of 272,273
in the casserole 271
one hundred-Calorie portion
of 378
Napkin, use of 352
Navel, cut of beef . . . 135, 137 Neck, cut of beef ... 135, 137 Neutralization of acid, 164 (see also Chemical Change, 195).
Nitrogenous food .... 371
Noodles and cheese ... 117
Nuts 263
Nutriment and flavor, saying the 165
of vegetables 168
Nutriment versus flavor . 168
Nutritive values 213
Oatmeal, magnesium in . . 322 one hundred-Calorie portion
of 378
Oats, rolled 40
OU (see Comparison of Fats and Carbohydrates, 76). and water, action of . . . 80
cottonseed 78, 259
in salad dressing . . 171, 259
olive 78, 259
peanut 259
salad 259
Oleomargarine