FoodNet

A text-book of cooking

1915

Page 175

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Supplementary lessons . . 311 Sweetbreads 268 Sweets, Parisian 314 Christmas 313 Syrup, caramel 53 fruit 204 Syrups, cooking 315 tests for consistency of . . 315 Table, dining 337 accessories for 340 china and glassware for . 337 cover 337,339 linen 337 setting the 337 silver for 338 Table manners, suggestions concerning 347 quiet eating 352 the chair 347 the fingers 351 the fork and spoon . . . 350 the knife and fork . . . 340 the napkin 351 the value of good .... 347 Table of one hundred-Calo- rie portions .... 376 Tail, cut of beef 137 Tapioca 59, 66 apple 66 caramel 109 rhubarb • 67 Tea ball teapot 177 Tea, beef 335 green and black .... 175 iced 177 proportion for one cupful 176 Temperatures, oven ... 197 Tender cuts of beef ... 121 Test for dextrin 55 freshness of eggs .... 89 freshness of fish .... 152 starch . . . > 36 Test for sufficient baking of quick breads .... 197 Testing: foods, utensils for . 26 Thanksgiving sauce ... 311 Toast 56 cream 57 French 52 moist 57 Toasted crackers and cheese 180 Tomato catsup 307 sauce 44, 157 soup, cream of 164 Tomatoes (see Green Vegeta- bles, 164). and rice 51 broiled 15 one hundred-Calorie portion of 380 scalloped 27 stuffed 25 Tough cuts of beef .... 132 Tray, a wheel 344 preparing the sickroom . . 335 the sickroom 332 use of the serving .... 342 Turkey, one hundred-Calorie portion of . . . . . 380 Turnips, 61 (see Root Vegeta- bles, 59). one hundred-Calorie portion of 380 Utensil, for steaming ... 61 Utensils, for dishwashing . . 17 for testing foods .... 26 Vanilla sauce ...... 112 Veal 265, 266 cutlets 266, 207 cuts of 266, 267 one hundred-Calorie portion of . . 380 steaks (see Cutlets, 267). Vegetable cream soups . . 69 one hundred-Calorie portion of 380 salads, seasonable .... 259 INDEX 431 References Vegetable soup 138 stock 61 Vegetables, body-building, 158, 160 canned, use of 310 cleaning of 59 comparison of, methods of cooking ....... 59 creamed 62 effect of soaking in water . 63 fresh for children . . . . 383 general rules for cooking . 60 green 164 method of canning . . . 309 root 59,63,66 saving the nutriment and flavor 165 scalloped 62 steaming 61 time for cooking in water . 62 use of 26 white sauce for 63 Vinegar and spices, as pre- servatives 306 Wafers, cocoanut 191 peppermint 314 Waffles 209 Walnuts, composition of . . 264 (See Food Fruits, 263.) magnesium in 322 one hundred-Calorie portion of 380 Washing soda, in dishwash- ing 18 to clean utensils .... 78 Water, action of oil and . . 80 and other beverages for chil- dren 384 boiling of 175 foreign materials in . . . 175 frosting 246 mixtures, frozen .... 189 presence of gases in . . . 175 simmering of 175 use of, in cleaning and pre- paring food .... 175 use of, in the body .... 174 are to pages. Watercress (see Green Vege- tables, 164). calcium in 322 Wheat, bran, phosphorus in . 323 composition of 215 cracked, one hundred-Calo- rie portion of ... . 380 cream of 40 bread ....... 233 entire, iron in 323 magnesium in ... . 322 phosphorus 323 flour 215, 216 milling of 211 rolled 40 whole, muffins, 214 (also see Entire Wheat). Wheatena 40 Whey and curd, separation of 115 White sauce . . . . 57, 60, 68 for vegetables 63 Whole barley, iron in ... 323 Whole wheat (see Entire Wheat, 233,322, 323). muffins 214 Wintergreen wafers . . . 314 Woqd for fuel 7, 13 Worcestershire sauce, use of 267 Teast 228 breads 228 cakes, compressed .... 229 dry 234 growing plants 229 plant, conditions for growth of 228 properties of 229 Yeasts 289 Yellow sauce 312 Yolk, egg, calcium in ... 322 phosphorus in 323 Zwlebach, for children ... 382 one hundred-Calorie por- tion of 380