cooking, 245.
composition, 243, 307.
Creamed Codfish, 252.
Creamed Finnan Haddie,
253.
dressing for, 247.
Fish Balls, 252.
Fish Croquettes, 253.
Finnan Haddie, 253,
Fish and Macaroni, 253.
INDEX
Fish, (continued)
food value, 244.
Fried, 249.
kinds of, 242.
preparing, 245.
Sauted, 249.
Salmon Mousse, 250.
to tell fresh fish, 244.
using left-overs, 252.
Floating Island, 280.
Floors, 13, 324.
Flour, 123.
composition, 124, 308.
kinds and grades, 123, 124.
manufacture, 123.
to tell good flour, 124.
Folding, 81.
Foods —
classes, 18.
composition, 20, 307.
defined, 18.
digestibility, 307.
functions, 19.
how digested, 62.
heat value of, 305.
nutritive ratio, 306.
requirements for the body,
304.
selection, 304.
Frappe, 286.
Freezer, ice cream, 287.
Freezing, 287.
directions for, 287.
preserving by, 190.
French Dressing, 261.
Fricasseeing, chicken, 179.
defined, 38.
Fritter Batter, 223.
Fritters, Corn, 223.
Frogs' Legs, Fried, 250.
Fruits, 67.
canning, 192.
composition, 67.
cocktails, 71.
cooking, 69.
food value, 68, 308.
rules for eating, 68.
selection for canning, 194.
Fruit stains, removing, 8.
Fruit ice cream, 290.
Frosting, 268.
Chocolate, 272.
Cooked, 272.
Orange, 270.
Uncooked, 267.
Frost bites, 329.
Frozen mixtures, 286, 295.
Frying, 220.
cautions in, 222.
Chicken, Fried, 178.
cooked mixtures, 226.
defined, 38.
Fried Fish, 249.
Fried Oysters, 256.
tests for temperature, 220.
uncooked mixtures, 220.
Fudge, 240, 241.
Fuels, 29.
Garbage can, care of, 12.
Gas as fuel, 30.
Gasoline, 30.
Gas range, 32.
Gelatin, 180.
directions for use, 180.
effects of water on, 180
food value, 180.
Lemon Jelly, 181.
Meat Jellies, 183,
Pistachio Salad, 182.
Orange Jelly, 182.
Snow Pudding, 182.
source and manufacture, 180.
Tomato Jelly Salad, 182.
Germs (see Bacteria).
Gingerbread, Soft Molasses, 121.
Hot Water, 122.
Ginger Snaps, 217.
Glucose, 118.
Graham flour, 123.
Graham Mufiins, 119.
Grape Fudge, 209.
Grapes, Spiced, 2o».
Grass stains, removing, 8.
Gravy, Roast Beef, 155.
Greens, 259.
Griddle Cakes, 111.
Gruel, Barley, 324.
Cracker, 324.
DOMESTIC SCIENCE
Ham, Baked, 174.
Broiled, 172.
what to serve with, 172.
Hamburg Steak, 158.
Hard Sauce, 130.
Hash, Browned, 162.
Heat, 27.
effect of on albumen, 77.
heat value of food, 305.
Heat stroke, 327.
High school lunch, 339.
Himmels Futter, 278.
Holder, 2.
HoUandaise Sauce, 247.
Home, importance of, 318.
Home management, 318.
Hominy, 118.
Household accounts, 318.
Housekeepers' directions, 1, 24.
Ice for freezing, 287.
Ice box, care of, 10.
Ices, 286.
kinds, 286.
Lemon Ice, 288.
Orange Ice, 289.
Orange Milk Sherbet, 289.
Three-of-a-Kind Sherbet, 289.
Ice creams, 290.
Caramel, 293.
Chocolate, 293.
classes, 290.
Peppermint, 294.
shaping, 292.
Strawberry, 294.
Vanilla, 293.
Infection, 328.
Ink stains, removing, 8.
Intermittent cooking, 198.
Invalid cooking, 322.
dietaries, 322.
rules for serving, 323.
Jam, 206.
Raspberry, 208.
Jars for canning, 193.
Jelly (fruit), 202.
Apple, 207.
Apple and Raspberry, 209.
causes of poor, 205.
Jelly (fruit) (continued)
Currant, 207.
Plum and Apple, 208.
Quince and Apple, 208.
Jelly (gelatin), 180.
Lemon, 181.
Orange, 182.
Jelly making, 202.
extracting fruit juice, 303.
filling glasses, 205.
proportions for, 204.
utensils for, 203.
Jelly, Oatmeal, 324.
Jelly Roll, 267.
Kerosene, 7, 29, 35.
Lamb, 164.
Lamb Chops, 166.
Page 148
Presented as published in 1914. 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
cooking, 245.
composition, 243, 307.
Creamed Codfish, 252.
Creamed Finnan Haddie, 253.
dressing for, 247.
Fish Balls, 252.
Fish Croquettes, 253.
Finnan Haddie, 253,
Fish and Macaroni, 253.
Fish, (continued)
food value, 244.
Fried, 249.
kinds of, 242.
preparing, 245.
Sauted, 249.
Salmon Mousse, 250.
to tell fresh fish, 244.
using left-overs, 252. Floating Island, 280. Floors, 13, 324. Flour, 123.
composition, 124, 308.
kinds and grades, 123, 124.
manufacture, 123.
to tell good flour, 124. Folding, 81. Foods —
classes, 18.
composition, 20, 307.
defined, 18.
digestibility, 307.
functions, 19.
how digested, 62.
heat value of, 305.
nutritive ratio, 306.
requirements for the body,
selection, 304. Frappe, 286. Freezer, ice cream, 287. Freezing, 287.
directions for, 287.
preserving by, 190. French Dressing, 261. Fricasseeing, chicken, 179.
defined, 38. Fritter Batter, 223. Fritters, Corn, 223. Frogs' Legs, Fried, 250. Fruits, 67.
canning, 192.
composition, 67.
cocktails, 71.
cooking, 69.
food value, 68, 308.
rules for eating, 68.
selection for canning, 194. Fruit stains, removing, 8. Fruit ice cream, 290.
Frosting, 268.
Chocolate, 272.
Cooked, 272.
Orange, 270.
Uncooked, 267. Frost bites, 329. Frozen mixtures, 286, 295. Frying, 220.
cautions in, 222.
Chicken, Fried, 178.
cooked mixtures, 226.
defined, 38.
Fried Fish, 249.
Fried Oysters, 256.
tests for temperature, 220.
uncooked mixtures, 220. Fudge, 240, 241. Fuels, 29.
Garbage can, care of, 12. Gas as fuel, 30. Gasoline, 30. Gas range, 32. Gelatin, 180.
directions for use, 180.
effects of water on, 180
food value, 180.
Lemon Jelly, 181.
Meat Jellies, 183,
Pistachio Salad, 182.
Orange Jelly, 182.
Snow Pudding, 182.
source and manufacture, 180.
Tomato Jelly Salad, 182. Germs (see Bacteria). Gingerbread, Soft Molasses, 121.
Hot Water, 122. Ginger Snaps, 217. Glucose, 118. Graham flour, 123. Graham Mufiins, 119. Grape Fudge, 209. Grapes, Spiced, 2o». Grass stains, removing, 8. Gravy, Roast Beef, 155. Greens, 259. Griddle Cakes, 111. Gruel, Barley, 324.
Cracker, 324.
Ham, Baked, 174.
Broiled, 172.
what to serve with, 172. Hamburg Steak, 158. Hard Sauce, 130. Hash, Browned, 162. Heat, 27.
effect of on albumen, 77.
heat value of food, 305. Heat stroke, 327. High school lunch, 339. Himmels Futter, 278. Holder, 2.
HoUandaise Sauce, 247. Home, importance of, 318. Home management, 318. Hominy, 118. Household accounts, 318. Housekeepers' directions, 1, 24.
Ice for freezing, 287. Ice box, care of, 10. Ices, 286.
kinds, 286.
Lemon Ice, 288.
Orange Ice, 289.
Orange Milk Sherbet, 289.
Three-of-a-Kind Sherbet, 289. Ice creams, 290.
Caramel, 293.
Chocolate, 293.
classes, 290.
Peppermint, 294.
shaping, 292.
Strawberry, 294.
Vanilla, 293. Infection, 328. Ink stains, removing, 8. Intermittent cooking, 198. Invalid cooking, 322.
dietaries, 322.
rules for serving, 323.
Jam, 206.
Raspberry, 208. Jars for canning, 193. Jelly (fruit), 202.
Apple, 207.
Apple and Raspberry, 209.
causes of poor, 205.
Jelly (fruit) (continued)
Currant, 207.
Plum and Apple, 208.
Quince and Apple, 208. Jelly (gelatin), 180.
Lemon, 181.
Orange, 182. Jelly making, 202.
extracting fruit juice, 303.
filling glasses, 205.
proportions for, 204.
utensils for, 203. Jelly, Oatmeal, 324. Jelly Roll, 267.
Kerosene, 7, 29, 35.
Lamb, 164.
Lamb Chops, 166.