Beef Jelly or Broth . . . . 418 427 418 427 419 428 419 428 419 428 Corn Tea and Rice Coffee . 419 429 419 Milk for Children 430 419 Diet for Invalids .... 431-433 419 MISCELLANEOUS HINTS. To Chop Suet , To Clean Currants To Stone Raisins 435 435 435 To Core Apples . Egg Shells . . To Boil a Pudding 435 435 435 General Index. 527 PAGE PAGE , 436 To Make Paper Boxes . . 436 . 436 . . 437 Candied Fruits and Nuts . 436 . , 437 Canned Fruit Juices . . . . 438 . 436 THE DINING-ROOM. The Arrangement of the Table, etc 439-443 The Care of Kitchen Utensils 443-448 AN OUTLINE OF STUDY FOR TEACHERS. Food : Its Use? Classification, and Proportion 449 The Composition of the Human Body 453 Non-Combustible Compounds 454 Water and Salts 454 Combustible Compounds o . 456 Carbonaceous Foods 456 Starch 456 Sugar e 458 Fats 459 Gum, Mucilage, etc 460 Nitrogenous Foods 460 Milk . . , 463 Condiments 464 Proper Proportion of Food 466 Adaptation to Climate, etc 467 Nourishing and Stimulating Food 470 Digestion » 471 Absorption 475 Nutrition 476 Life and Motion 478 Circulation of Water 478 Circulation of Carbon 479 Circulation of Nitrogen 479 Circulation of Mineral Matter 481 Suggestions to Teachers 483 A Course of Study for Normal Pupils = 485 Questions for Examination 486 Topics and Illustrations for Lectures on Cookery . . . 490 Books of Reference 494 Course of Instruction at the Boston Cooking-School . . 495 Explanation of Terms used in Cookery 503 List of Utensils needed in a Cooking-School 508 ALPHABETICAL INDEX. Acid, Muriatic, 81. Albumen, 461. Almonds, 393. " To Blanch, 436 Apple Cake, 22. " Charlotte, 348. Johnny Cake, 91. " Meringue, 333. " Porcupine, 334. *« Pudding, 333. " Sandwich, 331. " Sauce, Baked, 894. " " Stewed, 394. " Scalloped, 331. " Snow, 345. Snowballs, 334. " Tapioca, 383. Apples, Baked, 394. " Compote of, 894. " To Core, 435. *♦ Ripe, To Serve, 391. Apricots, Frozen, 367. " ^ la Neige, 334. Arrowroot, 457. Artichokes, 303. Ash Cake, 427. Asparagus, 297. Aspic Jelly, 266. Bacon, 246, 431. Baked Beans, 249. Baking, 13. Baking-Powder, 82. Bananas, 392. Bannock, 93. Barley, 109. Soup, 417. Water, 418. Bavarian Cream, 355, 356. Bean Porridge, 287. Beans, Baked, 249. " Shelled, 298. " String, 298. Beating, 33. Bechamel Sauce, 139. Beef, 214-218. " Braised, 224. ** Broth, 418. " Corned, 228, 436. " Essence, 422-425. Beef, Flank, 227. ' Frizzled, 272. ' Jelly, 418. * 3i la Mode, 224. ' Olives, 270. " Pulp, 425. Roast, 220-222. " Rolls, 270. ' Roulette, 271. ' Sandwiches, 424. ' Sausages, 271. ' Smoked, 272. ' Smothered, 227. ' Soup, 130, 131. • Spiced, 227. ' Steak, 223. ' Stew, 225. ' Tea, 422-425. Beets, 306. Beverages, 111, 463. Birds, Roast, 263. " in Potato Cases, 263. " Veal or Mock. 275. Biscuit Glace, 367. Biscuit, 68. " Baking-Powder, 83. " Beaten, 96. " Cream, 84. " Maryland, 96. " Oatmeal, 88. " Raised, 68. Rye, 84. « To Shape, 68. " Soda, 83. " Sour-Milk, 83. " Wafer, 96.

AI-modernized reading of the original text

Beef Jelly or Broth . . . . Corn Tea and Rice Coffee . Milk for Children Diet for Invalids .... 431-433 MISCELLANEOUS HINTS. To Chop Suet , To Clean Currants To Stone Raisins To Core Apples . Egg Shells . . To Boil a Pudding General Index. , 436 To Make Paper Boxes . . 436 . 436 . . 437 Candied Fruits and Nuts . 436 . , 437 Canned Fruit Juices . . . . 438 . 436 THE DINING-ROOM. The Arrangement of the Table, etc 439-443 The Care of Kitchen Utensils 443-448 AN OUTLINE OF STUDY FOR TEACHERS. Food : Its Use? Classification, and Proportion 449 The Composition of the Human Body 453 Non-Combustible Compounds 454 Water and Salts 454 Combustible Compounds o . 456 Carbonaceous Foods 456 Starch 456 Sugar e 458 Fats 459 Gum, Mucilage, etc 460 Nitrogenous Foods 460 Milk . . , 463 Condiments 464 Proper Proportion of Food 466 Adaptation to Climate, etc 467 Nourishing and Stimulating Food 470 Digestion » 471 Absorption 475 Nutrition 476 Life and Motion 478 Circulation of Water 478 Circulation of Carbon 479 Circulation of Nitrogen 479 Circulation of Mineral Matter 481 Suggestions to Teachers 483 A Course of Study for Normal Pupils = 485 Questions for Examination 486 Topics and Illustrations for Lectures on Cookery . . . 490 Books of Reference 494 Course of Instruction at the Boston Cooking-School . . 495 Explanation of Terms used in Cookery 503 List of Utensils needed in a Cooking-School 508 ALPHABETICAL INDEX. Acid, Muriatic, 81. Albumen, 461. Almonds, 393. " To Blanch, 436 Apple Cake, 22. " Charlotte, 348. Johnny Cake, 91. " Meringue, 333. " Porcupine, 334. *« Pudding, 333. " Sandwich, 331. " Sauce, Baked, 894. " " Stewed, 394. " Scalloped, 331. " Snow, 345. Snowballs, 334. " Tapioca, 383. Apples, Baked, 394. " Compote of, 894. " To Core, 435. *♦ Ripe, To Serve, 391. Apricots, Frozen, 367. " ^ la Neige, 334. Arrowroot, 457. Artichokes, 303. Ash Cake, 427. Asparagus, 297. Aspic Jelly, 266. Bacon, 246, 431. Baked Beans, 249. Baking, 13. Baking-Powder, 82. Bananas, 392. Bannock, 93. Barley, 109. Soup, 417. Water, 418. Bavarian Cream, 355, 356. Bean Porridge, 287. Beans, Baked, 249. " Shelled, 298. " String, 298. Beating, 33. Bechamel Sauce, 139. Beef, 214-218. " Braised, 224. ** Broth, 418. " Corned, 228, 436. " Essence, 422-425. Beef, Flank, 227. ' Frizzled, 272. ' Jelly, 418. * 3i la Mode, 224. ' Olives, 270. " Pulp, 425. Roast, 220-222. " Rolls, 270. ' Roulette, 271. ' Sandwiches, 424. ' Sausages, 271. ' Smoked, 272. ' Smothered, 227. ' Soup, 130, 131. • Spiced, 227. ' Steak, 223. ' Stew, 225. ' Tea, 422-425. Beets, 306. Beverages, 111, 463. Birds, Roast, 263. " in Potato Cases, 263. " Veal or Mock. 275. Biscuit Glace, 367. Biscuit, 68. " Baking-Powder, 83. " Beaten, 96. " Cream, 84. " Maryland, 96. " Oatmeal, 88. " Raised, 68. Rye, 84. « To Shape, 68. " Soda, 83. " Sour-Milk, 83. " Wafer, 96.

Mrs. Lincoln's Boston cook book