Care of Plumbing, 56.
Invalid's Tray. 63.
Jams, General Rule for, 133.
Jars, Best for Canning, 39, 86.
Sterilizing, 53. 86.
Jellies, General Rule for, 84.
Laid, 37.
Leavening, 43.
Experiments in, 44.
Lactose, 64.
Lima Beans as Muscle Builders, 32.
Lunch, Planning, Cooking and
Serving, 81.
Macaroni, Composition of. 66.
Marrow, 37.
Measurements. Accuracy in, 2G.
Table of. 27.
Menu, the, 92, 93.
Microbes, 23.
Mildew, 23.
Milk, in General, 38. 4.5, 46.
Composition of, 64.
Modified, 64.
Mineral Matters, (Salts.) 27, 40.
In the Solid Tissues, 90.
In the Fluids, 91.
Moulds, 22. 23.
Mould, Green, 22.
Spores. 23.
Muscle-Making Values of Common
Food-Stuffs, 92.
Myosin, 27.
Nitrogenous Foods, 27.
Oils. Vegetable. 11.
Organic Ferments, 100.
Oysters, 75.
Pastry, Rules for, 114.
Light. 117.
Short, 114.
Pastes, Flour, 66.
Macaroni, 66.
Spaghetti, 66.
Vermacelli, 66.
Plumbing. Care of, 56.
Poultry, 76.
Preserving, General Rules for, 84,
85.
Proteids, 27.
Respiration, 103, 104. 105, 106.
Rice, 60.
Rice and Potatoes, Comparative
Food Values of, 58.
Rolled Oats, 28.
Roasting Meat, 71.
Rotting, 23.
Scrubbing Boards and Tables, 25.
Secretions, Daily Amounts by Di-
gestive Organs, 95.
Soup Stock, 50.
Starch, 27, 33, 57.
Sugar, 27,34.
Syllabus, in Cooking, 9-21.
In Sewing, 141-149.
Table Setting, General, 53, 54.
Serving, 54.
Tea, 36.
Tests for Fresh Eggs, 30.
Temperature of Living Rooms, 57.
Of Sleeping Rooms, 57.
Thiene, 36.
Vegetables, 65.
Green, 77, 78.
Ventilation, 57, 107.
Water, Composition of, 26, 27, 35.
Glass, 30
"Hard" and "Soft," 56.
Wheat, a Grain of, 43.
Spring, 114.
Winter, 114.
Yeast, 23. 81. 82.
Plants, 23.
Fermentation, 23, 82.
RECIPES.
Baking Powder, 46.
Baked Apples, 41.
Bananas, 62.
Macaroni. 66.
Biscuits. Bak. Powder, 48, 108.
Drop. 48.
Sour Milk, 48.
Boiled Macaroni, 66.
Rice, 60.
Turnips, 65.
Bread, Beaten, 110.
Boston Brown, No. 1, 109.
Browa, No. 2. 109.
Bread, Brown, No. 3, 109.
Soft Graham, 109.
White, (Quick Process), 83.
White, (Slow Process). 83.
Broth, Chicken, 51.
Mutton, 113.
Oyster, 112.
Butter Making, 132.
Cake, Angel, 121.
Chartreuse, 131.
Cheap Sponge, 79.
Coffee, 121,
Dutch. Apple. 119,
152
INDEX
Cake. Plain. 79.
Plain Molasses, 49.
Short, 119.
Sponge, 80.
Candy. Chocolate Cream. 127,
Cocoanut Drops, 127.
Fondant, White, 34.
Fudge. 126.
Glace Nuts. 127.
Molasses, 128.
Peanut Brittle. 126.
Penoche. 128.
Chicken. Fried. 76.
Jelly. 112.
Panada. 111.
Cheese. Sour Milk, 33.
Straws, 117.
Chow-Chow, 131.
Clarified Fat, 38.
Cocoa, a Beverage, 37.
Coffee, a Beverage, 36.
Drip, 110.
Cookies, Chocolate, 122.
Cocoanut, 122.
Peanut, 122.
Sugar, 49.
Custard, Frozen. 113.
Plain Cup, 51,
Rennet, 64.
Dessert, Rice, 60.
Doughnuts, 80.
Dressing, Baked Apple, 42.
Cooked Salad, 123,
Eggs, 124.
French, 40.
Mayonnaise, 78.
Dumplings, for Stews, 118,
Fruits, 118.
Steamed, 119.
Egg-Nog, Coffee, 111.
Milk, 111.
Eggs, Poached, 63.
Soft Boiled. 31.
Fish, Baked, 73,
Balls, Cod, 74.
Boiled, 73.
Creamed, Cod, 74.
Egg Sauce for, 74.
Filling for, 73.
Fried. 75.
Hash, 74.
Sauted, 73.
Ginger Bread, Soft Molasses, 47.
Ginger Snaps, 122.
Gravy, Brown, 71.
Giblet, 77,
For Roast, 77.
Gruel Farina, 114.
Milk, 52.
Ice Cream, 111.
Lemon, 110.
Icing, Boiled, 123.
Icing, Uncooked, 123.
Jams, General Rules for, 132
Large Fruit, 132.
SmallFruit,132.
Jelly, Cranberry, 85.
Lemon, 130.
Lemonade, 41.
Egg, 113.
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Care of Plumbing, 56.
Invalid's Tray. 63.
Jams, General Rule for, 133.
Jars, Best for Canning, 39, 86.
Sterilizing, 53. 86.
Jellies, General Rule for, 84.
Laid, 37.
Leavening, 43.
Experiments in, 44.
Lactose, 64.
Lima Beans as Muscle Builders, 32.
Lunch, Planning, Cooking and
Serving, 81.
Macaroni, Composition of. 66.
Marrow, 37.
Measurements. Accuracy in, 2G.
Table of. 27.
Menu, the, 92, 93.
Microbes, 23.
Mildew, 23.
Milk, in General, 38. 4.5, 46.
Composition of, 64.
Modified, 64.
Mineral Matters, (Salts.) 27, 40.
In the Solid Tissues, 90.
In the Fluids, 91.
Moulds, 22. 23.
Mould, Green, 22.
Spores. 23.
Muscle-Making Values of Common
Food-Stuffs, 92.
Myosin, 27.
Nitrogenous Foods, 27.
Oils. Vegetable. 11.
Organic Ferments, 100.
Oysters, 75.
Pastry, Rules for, 114.
Light. 117.
Short, 114.
Pastes, Flour, 66.
Macaroni, 66.
Spaghetti, 66.
Vermacelli, 66.
Plumbing. Care of, 56.
Poultry, 76.
Preserving, General Rules for, 84,
85.
Proteids, 27.
Respiration, 103, 104. 105, 106.
Rice, 60.
Rice and Potatoes, Comparative
Food Values of, 58.
Rolled Oats, 28.
Roasting Meat, 71.
Rotting, 23.
Scrubbing Boards and Tables, 25.
Secretions, Daily Amounts by Di-
gestive Organs, 95.
Soup Stock, 50.
Starch, 27, 33, 57.
Sugar, 27,34.
Syllabus, in Cooking, 9-21.
In Sewing, 141-149.
Table Setting, General, 53, 54.
Serving, 54.
Tea, 36.
Tests for Fresh Eggs, 30.
Temperature of Living Rooms, 57.
Of Sleeping Rooms, 57.
Thiene, 36.
Vegetables, 65.
Green, 77, 78.
Ventilation, 57, 107.
Water, Composition of, 26, 27, 35.
Glass, 30
"Hard" and "Soft," 56.
Wheat, a Grain of, 43.
Spring, 114.
Winter, 114.
Yeast, 23. 81. 82.
Plants, 23.
Fermentation, 23, 82.
RECIPES.
Baking Powder, 46.
Baked Apples, 41.
Bananas, 62.
Macaroni. 66.
Biscuits. Bak. Powder, 48, 108.
Drop. 48.
Sour Milk, 48.
Boiled Macaroni, 66.
Rice, 60.
Turnips, 65.
Bread, Beaten, 110.
Boston Brown, No. 1, 109.
Browa, No. 2. 109.
Bread, Brown, No. 3, 109.
Soft Graham, 109.
White, (Quick Process), 83.
White, (Slow Process). 83.
Broth, Chicken, 51.
Mutton, 113.
Oyster, 112.
Butter Making, 132.
Cake, Angel, 121.
Chartreuse, 131.
Cheap Sponge, 79.
Coffee, 121,
Dutch. Apple. 119,
152
INDEX
Cake. Plain. 79.
Plain Molasses, 49.
Short, 119.
Sponge, 80.
Candy. Chocolate Cream. 127,
Cocoanut Drops, 127.
Fondant, White, 34.
Fudge. 126.
Glace Nuts. 127.
Molasses, 128.
Peanut Brittle. 126.
Penoche. 128.
Chicken. Fried. 76.
Jelly. 112.
Panada. 111.
Cheese. Sour Milk, 33.
Straws, 117.
Chow-Chow, 131.
Clarified Fat, 38.
Cocoa, a Beverage, 37.
Coffee, a Beverage, 36.
Drip, 110.
Cookies, Chocolate, 122.
Cocoanut, 122.
Peanut, 122.
Sugar, 49.
Custard, Frozen. 113.
Plain Cup, 51,
Rennet, 64.
Dessert, Rice, 60.
Doughnuts, 80.
Dressing, Baked Apple, 42.
Cooked Salad, 123,
Eggs, 124.
French, 40.
Mayonnaise, 78.
Dumplings, for Stews, 118,
Fruits, 118.
Steamed, 119.
Egg-Nog, Coffee, 111.
Milk, 111.
Eggs, Poached, 63.
Soft Boiled. 31.
Fish, Baked, 73,
Balls, Cod, 74.
Boiled, 73.
Creamed, Cod, 74.
Egg Sauce for, 74.
Filling for, 73.
Fried. 75.
Hash, 74.
Sauted, 73.
Ginger Bread, Soft Molasses, 47.
Ginger Snaps, 122.
Gravy, Brown, 71.
Giblet, 77,
For Roast, 77.
Gruel Farina, 114.
Milk, 52.
Ice Cream, 111.
Lemon, 110.
Icing, Boiled, 123.
Icing, Uncooked, 123.
Jams, General Rules for, 132
Large Fruit, 132.
SmallFruit,132.
Jelly, Cranberry, 85.
Lemon, 130.
Lemonade, 41.
Egg, 113.