one hundred-Calorie portion
of .379
potassium in 322
to prepare for cooking . . 103
Range, care of 11
coal, cleaning (see Fire
Building in a, 11).
direct draft 9
examination of ... . 9
fire building in a . . . 11
indirect draft .... 11
gas, care of 14
draft 14
examination of ... . 12
ovens, lighting of . . . 12
with fireless cooker at-
tachment 49
Ratio, nutritive 371
Recipes, formulating ... 208
calculation of fuel values of 364
Refrigerator, insulated walls
of 46
Relishes 306, 330
Rennet, effect on milk ... 115
Rennln, action of, in digesting
milk 115
Reviews, 1-41, 11-58, 111-71,
IV-82, V-95, VI-104,VII-
lll,VIII-119,IX-139 f X-
148, XI-160, XII-170,
Xlll-185, XIV-191, XV-
204, XVI-217, XVII-225,
XVIII-234, XIX-249,
XX-257, XXI-265, XXII-
283, XXIII-289
Rhubarb, one hundred-Calorie
portion of . . . . . 379
pie 255
sauce 33
tapioca 67
Rib ends, cut of beef 135, 137
Rib roasts . . . 137,266,273,277
Rice and tomatoes .... 51
Rice, boiled 43
cooked over water .... 42
cream of, pudding .... 101
croquette 84
dainty 101
INDEX
427
References are to pages.
Bice, griddle cakes .... 202
in soup 138
muffins 217
one hundred-Calorie portion
of ........ 379
pudding 102
steamed 42
sweet, croquette .... 84
to clean 42
unpolished 42
Boast, beef rib, one hundred-
Calorie portion of . . 376
blade rib ... . 126, 135, 137
chuck rib .... 126,136,137
peanut 287
prime rib . . 124,125,136,137
Boasting- (baking) .... 127
kitchen 127
Boiled beefsteak .... 140
Boiling pin, use of ... . 226
Bolls, fruit 226
or biscuit 236
Parker House 237
salad 262
Bound steak . . . 129, 135, 136
one hundred-Calorie portion
of 376
Bump 135, 136, 140
one hundred-Calorie portion
of 376
Russian style of dining:
room service . . . 340
Bye, iron in 323
magnesium in 322
Bye bran, calcium in ... 322
Salad, banana 173
cole slaw 171
dressing . . 171,172,258,269
fish 262
garnishing 261
oil 259
perfection 261
rolls 262
salmon 262
savory 184
seasonable vegetable . . . 269
stuffed egg ...... 172
tunny (tuna) fish .... 262
Salads, preparation of . . . 170
Salmon (see Fat of Fish and
Classes of Fish, 151).
loaf 151
one hundred-Calorie portion
of 379
salad 262
timbale 151
Sandwiches 329
seasoned fillings for . . . 329
sweet fillings for ... . 330
Sauce, brown 130
caramel 104
celery 308
cheese 44
cranberry 311
custard 108, 149
for chicken 282
for cutlets (veal) .... 267
for fish 165
hard 36, 312
lemon 68
mint 271
of meat cooked in water,
thickening of ... . 142
proportion of ingredients for 68
rhubarb 33
smooth 69
Thanksgiving 311
tomato 44, 157
vanilla 112
whipped cream 219
white 60,63,68
Worcestershire, 267
yellow 312
Sauces, fruit 32
comparison with stewed
fruit 33
sweet 67
Saut6ed fish 157
Sautling- and frying ... 83
Saute'ing and pan-broiling,
difference between . . 125
Scalloped apples 35
bananas 35
corn 27
dishes, crumbs for ... 63
eggs with cheese .... 287
meat . 145
428
INDEX
References are to pages.
Scalloped, oysters .... 285
potatoes with bacon . . . 276
tomatoes 27
vegetables 62
Score card, for bread . . . 233
cake 244
pie 253
bearing* meat 121
Serving- at the table ... 344
established rules for . . . 341
styles of 340
table and buffet .... 342
tray, use of 342
with a maid 341
without a maid 343
Shad (see Classes of Fish, 151).
one hundred-Calorie portion
of 379
Shank, cut of beef . 135, 136, 137
Sherbet 189
Shin, cut of beef ... 135, 137
Short cake, fruit 224
Shortening" 224
Shoulder of meats, 135, 136,
267, 268, 270, 271, 272, 273, 277
Shredded wheat, one hun-
dred-Calorie portion of 379
Sick, foods for the 332
preparation of special foods
for the 333
Sirloin .... 122, 123, 135, 136
Skewer for testing foods . 26
Page 173
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
one hundred-Calorie portion
of .379
potassium in 322
to prepare for cooking . . 103
Range, care of 11
coal, cleaning (see Fire Building in a, 11).
direct draft 9
examination of ... . 9 fire building in a . . . 11 indirect draft .... 11
gas, care of 14
draft 14
examination of ... . 12 ovens, lighting of . . . 12 with fireless cooker attachment 49
Ratio, nutritive 371
Recipes, formulating ... 208 calculation of fuel values of 364 Refrigerator, insulated walls
of 46
Relishes 306, 330
Rennet, effect on milk ... 115 Rennln, action of, in digesting
milk 115
Reviews, 1-41, 11-58, 111-71, IV-82, V-95, VI-104,VIIlll,VIII-119,IX-139 f X- 148, XI-160, XII-170, Xlll-185, XIV-191, XV- 204, XVI-217, XVII-225, XVIII-234, XIX-249, XX-257, XXI-265, XXII-
283, XXIII-289 Rhubarb, one hundred-Calorie
portion of . . . . . 379
pie 255
sauce 33
tapioca 67
Rib ends, cut of beef 135, 137
Rib roasts . . . 137,266,273,277 Rice and tomatoes .... 51
Rice, boiled 43
cooked over water .... 42 cream of, pudding .... 101
croquette 84
dainty 101
References are to pages.
Rice, griddle cakes .... 202
in soup 138
muffins 217
one hundred-Calorie portion
of ........ 379
pudding 102
steamed 42
sweet, croquette .... 84
to clean 42
unpolished 42
Boast, beef rib, one hundred- Calorie portion of . . 376 blade rib ... . 126, 135, 137 chuck rib .... 126,136,137
peanut 287
prime rib . . 124,125,136,137
Boasting- (baking) .... 127
kitchen 127
Boiled beefsteak .... 140
Boiling pin, use of ... . 226
Bolls, fruit 226
or biscuit 236
Parker House 237
salad 262
Bound steak . . . 129, 135, 136 one hundred-Calorie portion
of 376
Bump 135, 136, 140
one hundred-Calorie portion
of 376
Russian style of dining:
room service . . . 340
Rye, iron in 323
magnesium in 322
Rye bran, calcium in ... 322
Salad, banana 173
cole slaw 171
dressing . . 171,172,258,269
fish 262
garnishing 261
oil 259
perfection 261
rolls 262
salmon 262
savory 184
seasonable vegetable . . . 269
stuffed egg ...... 172
tunny (tuna) fish .... 262
Salads, preparation of . . . 170 Salmon (see Fat of Fish and Classes of Fish, 151).
loaf 151
one hundred-Calorie portion
of 379
salad 262
timbale 151
Sandwiches 329
seasoned fillings for . . . 329
sweet fillings for ... . 330
Sauce, brown 130
caramel 104
celery 308
cheese 44
cranberry 311
custard 108, 149
for chicken 282
for cutlets (veal) .... 267
for fish 165
hard 36, 312
lemon 68
mint 271
of meat cooked in water,
thickening of ... . 142
proportion of ingredients for 68
rhubarb 33
smooth 69
Thanksgiving 311
tomato 44, 157
vanilla 112
whipped cream 219
white 60,63,68
Worcestershire, 267
yellow 312
Sauces, fruit 32
comparison with stewed
fruit 33
sweet 67
Saut6ed fish 157
Sautling- and frying ... 83 Saute'ing and pan-broiling,
difference between . . 125
Scalloped apples 35
bananas 35
corn 27
dishes, crumbs for ... 63
eggs with cheese .... 287
meat . 145
References are to pages.
Scalloped, oysters .... 285 potatoes with bacon . . . 276
tomatoes 27
vegetables 62
Score card, for bread . . . 233
cake 244
pie 253
bearing* meat 121
Serving- at the table ... 344 established rules for . . . 341
styles of 340
table and buffet .... 342
tray, use of 342
with a maid 341
without a maid 343
Shad (see Classes of Fish, 151). one hundred-Calorie portion
of 379
Shank, cut of beef . 135, 136, 137
Sherbet 189
Shin, cut of beef ... 135, 137
Short cake, fruit 224
Shortening" 224
Shoulder of meats, 135, 136,
267, 268, 270, 271, 272, 273, 277 Shredded wheat, one hundred-Calorie portion of 379
Sick, foods for the 332
preparation of special foods
for the 333
Sirloin .... 122, 123, 135, 136 Skewer for testing foods . 26