Skirt steak 137, 143 Slaw, cole 171 Soap 17,20 holder 17 powdered 17 scouring 17 Soda (see Ash, 163). baking, action on molasses . 197 action on sour milk . . 195 as leavening agent 195, 197, 203, 205 quantity to use with mo- lasses .... 198, 208 quantity to use with sour milk 196,208 washing, in dishwashing . . 18 to clean utensils ... 78 Soft bread crumbs .... 26 Soft custard . . 105, 108, 149 Solubility . . 28, 29, 30, 55, 87 Solution 29 Solvent 29 water, greatest known . . 174 Soup, bean 160 corn 71 cream of potato. 110 cream of tomato .... 164 food value of 71 general proportions ... 69 green pea 161 potato 70 split pea 161 sticks 71 stock 134 thick 69 vegetable 138 vegetable cream .... 69 Sour milk, action of baking soda on ..... . 195 griddle cakes 203 leavening with 195, 197, 203, 205 mixtures, additional leaven- ing for ... . 203, 205 quantity of baking soda to use with . . . 196,208 Spiced baked apples .... 184 pears 307 Spices (see Condiments, 183). Spices and vinegar as pre- servatives 306 Spinach, 167 (also see Green Vegetables, 164). for children 383 iron in 323 one hundred-Calorie portion of 379 Sponge cake, 239, 240 (also see Classes of Cakes 241). and popovers, comparison of 239 baking 240 method of mixing .... 239 Sponge, yeast 234 Spoon, use of wooden ... 22 Squash, baked 16 for children 383 INDEX 429 References are to pages. Starch 36 a carbohydrate 39 action of saliva on ... . 58 and dextrin, comparison of, for thickening . . . 129 change of, into dextrin . . 55 cooked at high temperature 73 cooked, stiffening of . . . 37 digestion of 57 effect of cold water on . . 37 effect of heat on .... 37 grains of 38 how to cook successfully 53 in cracker 58 in plants 59 separation from cellulose . 37 separation of grains with cold water 54 separation of grains with fat 54 separation of grains with sugar 54 structure of 37 test for 36 with egg to thicken milk, 109, 110, 112, 113 Steak, chuck . . . 130, 135, 137 club 121, 135, 136 Delmonico .... 121, 135, 136 flank 135, 136, 142 Hamburg 131 porterhouse . . . 122, 135, 136 rolled beef 140 round 129, 135, 136 Salisbury 131 sirloin . . . 122, 123, 135, 136 skirt 135, 136, 142 stuffed skirt or flank , 135, 137, 142, 143 Steam and air, leavening with , 192 (also see Simmering and Boiling of Water, 175). under pressure 73 Steamed brown breads . . 205 custard 105 rice 42 vegetables, 59, 61, 165, 167, 168, 169 (also see Sav- ing the Nutriment and Flavor, 165). Sterilization ..... 294 intermittent 308 with little or no sugar . . 295 with much sugar . . 299, 300 with vinegar and spices . . 306 Sterilized milk ... 98, 389 Sterilizing, dish towels and cloths 22 fruit jars and jelly glasses . 295 Stew, beef 141 ' oyster 285 Stewed, apricots 34 chicken 282 fruits . 32 prunes 34 Stewing- meat 144 Stimulating materials . .183 Stock, vegetable 61 Strawberry and pineapple conserve .'301 String beans for children . . 383 Stuffed eggs 172 fish (see Baked Fish, 154). fowl (see Dressing and Cleaning Poultry, 279). prunes 315 shoulder of lamb or veal 270,271 skirt steak 142 tomatoes 25 Stuffing for fish 154 Succotash, one hundred-Calo- rie portion of ... . 379 Suet and various fats ... 77 Sugar 28 and fruit for children . . . 383 and glucose 315 as food (see Solution and Digestion, 29, and Use of Candy in Diet, 313). caramelizing 29 composition of granulated . 317 digestion of 28, 29 effect of heat on .... 29 fuel content of 359 granulated, solubility in cold water 29 solubility in hot water . 29 430 INDEX References are to pages. Sugar, invert 31 one hundred-Calorie portion of 380 powdered, solubility of . . 29 with fruits 31,35 Sulphur 322

AI-modernized reading of the original text

Skirt steak 137, 143 Slaw, cole 171 Soap 17,20 holder 17 powdered 17 scouring 17 Soda (see Ash, 163). baking, action on molasses . 197 action on sour milk . . 195 as leavening agent 195, 197, 203, 205 quantity to use with molasses .... 198, 208 quantity to use with sour milk 196,208 washing, in dishwashing . . 18 to clean utensils ... 78 Soft bread crumbs .... 26 Soft custard . . 105, 108, 149 Solubility . . 28, 29, 30, 55, 87 Solution 29 Solvent 29 water, greatest known . . 174 Soup, bean 160 corn 71 cream of potato. 110 cream of tomato .... 164 food value of 71 general proportions ... 69 green pea 161 potato 70 split pea 161 sticks 71 stock 134 thick 69 vegetable 138 vegetable cream .... 69 Sour milk, action of baking soda on ..... . 195 griddle cakes 203 leavening with 195, 197, 203, 205 mixtures, additional leavening for ... . 203, 205 quantity of baking soda to use with . . . 196,208 Spiced baked apples .... 184 pears 307 Spices (see Condiments, 183). Spices and vinegar as preservatives 306 Spinach, 167 (also see Green Vegetables, 164). for children 383 iron in 323 one hundred-Calorie portion of 379 Sponge cake, 239, 240 (also see Classes of Cakes 241). and popovers, comparison of 239 baking 240 method of mixing .... 239 Sponge, yeast 234 Spoon, use of wooden ... 22 Squash, baked 16 for children 383 References are to pages. Starch 36 a carbohydrate 39 action of saliva on ... . 58 and dextrin, comparison of, for thickening . . . 129 change of, into dextrin . . 55 cooked at high temperature 73 cooked, stiffening of . . . 37 digestion of 57 effect of cold water on . . 37 effect of heat on .... 37 grains of 38 how to cook successfully 53 in cracker 58 in plants 59 separation from cellulose . 37 separation of grains with cold water 54 separation of grains with fat 54 separation of grains with sugar 54 structure of 37 test for 36 with egg to thicken milk, 109, 110, 112, 113 Steak, chuck . . . 130, 135, 137 club 121, 135, 136 Delmonico .... 121, 135, 136 flank 135, 136, 142 Hamburg 131 porterhouse . . . 122, 135, 136 rolled beef 140 round 129, 135, 136 Salisbury 131 sirloin . . . 122, 123, 135, 136 skirt 135, 136, 142 stuffed skirt or flank , 135, 137, 142, 143 Steam and air, leavening with , 192 (also see Simmering and Boiling of Water, 175). under pressure 73 Steamed brown breads . . 205 custard 105 rice 42 vegetables, 59, 61, 165, 167, 168, 169 (also see Saving the Nutriment and Flavor, 165). Sterilization ..... 294 intermittent 308 with little or no sugar . . 295 with much sugar . . 299, 300 with vinegar and spices . . 306 Sterilized milk ... 98, 389 Sterilizing, dish towels and cloths 22 fruit jars and jelly glasses . 295 Stew, beef 141 ' oyster 285 Stewed, apricots 34 chicken 282 fruits . 32 prunes 34 Stewing- meat 144 Stimulating materials . .183 Stock, vegetable 61 Strawberry and pineapple conserve .'301 String beans for children . . 383 Stuffed eggs 172 fish (see Baked Fish, 154). fowl (see Dressing and Cleaning Poultry, 279). prunes 315 shoulder of lamb or veal 270,271 skirt steak 142 tomatoes 25 Stuffing for fish 154 Succotash, one hundred-Calorie portion of ... . 379 Suet and various fats ... 77 Sugar 28 and fruit for children . . . 383 and glucose 315 as food (see Solution and Digestion, 29, and Use of Candy in Diet, 313). caramelizing 29 composition of granulated . 317 digestion of 28, 29 effect of heat on .... 29 fuel content of 359 granulated, solubility in cold water 29 solubility in hot water . 29 References are to pages. Sugar, invert 31 one hundred-Calorie portion of 380 powdered, solubility of . . 29 with fruits 31,35 Sulphur 322

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