Lamb Stew, 161.
Roast Lamb, 167.
what to serve with, 166.
Layer cakes, 271.
Leavening agents, 108.
Left-overs, 184.
cereal, 57.
Meat, 159.
scalloped dishes, 184.
Lemon —
Lemon Jelly, 181.
Lemon Pie, 236.
Lemon Ice, 288.
Lemon Sauce, 130.
Lemonade, 107.
Linens, 299.
to launder, 299.
Liver and Bacon, 172.
Lobsters, 255.
Lobster a la Newburg, 257.
Lobster Cutlets, 228.
Lunches, school, 338.
Luncheons —
planning, 309.
service at, 310.
school luncheons, 312, 337.
Macaroni, 59.
composition, 52, 60.
cooking, 60.
manufacturing, 59.
INDEX
Maitre d' Hotel Butter, 155.
Marmalade, 206.
Orange, 207.
Mayonnaise Dressing, 262.
Measures, table of, 22.
Measuring, directions, 22.
Meat, 144.
beef, 151.
care of, 153.
composition, 145.
Croquettes, 227.
food value, 146, 307.
kinds, 144.
lamb, 164.
Meat Loaf, 163.
Meat Sandwich, 285.
mutton, 164.
objects of cooking, 146.
structure, 144.
veal, 164.
Meat Jellies, 183.
Meat soups, 147.
Menus, 304.
planning, 304.
for school luncheons, 315, 341.
Meringue, 236.
Mildew, 8.
Milk, 86.
adulteration of, 87.
composition, 86.
condensed, 89.
food value, 87, 307.
pasteurization, 88, 325
purchase and care, 88
souring, 87.
Mince Meat, 233.
Milk Sherbet, 286.
Mineral matter, 21, 146
Milk products, 92.
composition, 307.
Mint Sauce, 168.
Moisture in food, 191.
Molds, 5.
Mousse, 291.
Neapolitan, 296.
Salmon, 250.
Muffins, 114.
Blueberry, 115.
Cornmeal, 119
Date, 116.
Muffins, {continued)
Eggless, 119.
Graham, 119.
Invalid, 115.
Plain Egg, 114.
Rice, 115.
Mushroom Sauce, 158.
Mustard, 173.
Mutton, 164.
composition, 307.
cuts, 165, 166.
Mutton Broth, 326.
what to serve with, 166.
Neapolitan Mousse, 296.
Noodle Soup, 150.
Nut Bread, 126, 140.
Brown Nut Bread, 122.
Nut Cake, 274.
Nut Ice Cream, 291.
Nutritive ratio, 306.
Oatmeal —
food value, 52, 53, 308.
Oatmeal Cookies, 219.
Oatmeal Mush, 57.
Oatmeal Jelly, 324.
Oils, defined, 21.
for salads, 260.
source, 220.
Oil stove, 35.
Oleomargarine, 94.
Omelets, 82.
Fancy, 82,
French,. 84.
Puffy, 82.
Orange —
food value, 308.
Orange Ice, 289.
Orange Jelly, 182.
Oven temperature for —
quick breads, 110.
Oxidation, 15, 28.
Oysters, 254.
Creamed, 256.
Fried, 256.
food value, 254, 307.
Oyster Dressing, 178.
Oyster Stew, 256.
Oysters in the Half Shell, 257.
DOMESTIC SCIENCE
Oysters, (continued)
preparing, 255.
source, 251.
Scalloped, 259.
Packing a freezer, 288.
Pan broiling, 38, 157.
Panbroiled Steak, 157.
Parfait, 291.
Pantry, care of, 12.
Parker House Rolls, 142.
Pasteurizing, 88, 325.
Pastry, 229, 235.
essentials, 229.
food value, 235.
pastry flour, .123.
Plain Pastry, 231.
Peaches, Canned, 196.
Peach Pickles, 213.
Peanut Cookies, 219.
Peanut Brittle, 240.
Pears, Canned, 196.
Pickled Pears, 213.
Peas, Canned, 51, 201.
Cream of Pea Soup, 74
Fresh Peas, 51.
Pectin, 202.
Peppermint Cream, 294.
Pickle, Sweet, for fruit, 212.
Sweet, for vegetables, 212.
Picl' es —
Cucumber, 213.
kinds, 211.
materials for, 211.
Oil, 214.
Pickled Green Tomatoes, 212.
Sweet Peach, 213.
Sweet Pickled Peas, 213.
Watermelon, 213.
Pickling, 210.
directions for, 211.
Pies, 229.
Apple, 232.
Banana, 237.
Berry, 232.
Chocolate, 237.
Cocoanut, 237.
Cream, 237.
Custard, 236.
Lemon, 236.
Pies, (continued)
making the pastry, 229.
Mince, 233.
Mock Cherry, 236.
one-crust, 233.
Pumpkin, 237.
Rhubarb, 232.
Pigs in Blanket, 174.
Binoche, 241.
Plums, Canned, 197.
Page 149
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
Lamb Stew, 161.
Roast Lamb, 167.
what to serve with, 166. Layer cakes, 271. Leavening agents, 108. Left-overs, 184.
cereal, 57.
Meat, 159.
scalloped dishes, 184. Lemon —
Lemon Jelly, 181.
Lemon Pie, 236.
Lemon Ice, 288.
Lemon Sauce, 130.
Lemonade, 107. Linens, 299.
to launder, 299. Liver and Bacon, 172. Lobsters, 255.
Lobster a la Newburg, 257.
Lobster Cutlets, 228. Lunches, school, 338. Luncheons —
planning, 309.
service at, 310.
school luncheons, 312, 337.
Macaroni, 59.
composition, 52, 60. cooking, 60. manufacturing, 59.
Maitre d' Hotel Butter, 155. Marmalade, 206.
Orange, 207. Mayonnaise Dressing, 262. Measures, table of, 22. Measuring, directions, 22. Meat, 144.
beef, 151.
care of, 153.
composition, 145.
Croquettes, 227.
food value, 146, 307.
kinds, 144.
lamb, 164.
Meat Loaf, 163.
Meat Sandwich, 285.
mutton, 164.
objects of cooking, 146.
structure, 144.
veal, 164. Meat Jellies, 183. Meat soups, 147. Menus, 304.
planning, 304.
for school luncheons, 315, 341. Meringue, 236. Mildew, 8. Milk, 86.
adulteration of, 87.
composition, 86.
condensed, 89.
food value, 87, 307.
pasteurization, 88, 325
purchase and care, 88
souring, 87. Mince Meat, 233. Milk Sherbet, 286. Mineral matter, 21, 146 Milk products, 92.
composition, 307. Mint Sauce, 168. Moisture in food, 191. Molds, 5. Mousse, 291.
Neapolitan, 296.
Salmon, 250. Muffins, 114.
Blueberry, 115.
Cornmeal, 119
Date, 116.
Muffins, {continued)
Eggless, 119.
Graham, 119.
Invalid, 115.
Plain Egg, 114.
Rice, 115. Mushroom Sauce, 158. Mustard, 173. Mutton, 164.
composition, 307.
cuts, 165, 166.
Mutton Broth, 326.
what to serve with, 166.
Neapolitan Mousse, 296. Noodle Soup, 150. Nut Bread, 126, 140.
Brown Nut Bread, 122. Nut Cake, 274. Nut Ice Cream, 291. Nutritive ratio, 306.
Oatmeal —
food value, 52, 53, 308.
Oatmeal Cookies, 219.
Oatmeal Mush, 57.
Oatmeal Jelly, 324. Oils, defined, 21.
for salads, 260.
source, 220. Oil stove, 35. Oleomargarine, 94. Omelets, 82.
Fancy, 82,
French, 84.
Puffy, 82. Orange —
food value, 308.
Orange Ice, 289.
Orange Jelly, 182. Oven temperature for —
quick breads, 110. Oxidation, 15, 28. Oysters, 254.
Creamed, 256.
Fried, 256.
food value, 254, 307.
Oyster Dressing, 178.
Oyster Stew, 256.
Oysters in the Half Shell, 257.
Oysters, (continued) preparing, 255. source, 251. Scalloped, 259.
Packing a freezer, 288. Pan broiling, 38, 157.
Panbroiled Steak, 157. Parfait, 291. Pantry, care of, 12. Parker House Rolls, 142. Pasteurizing, 88, 325. Pastry, 229, 235.
essentials, 229.
food value, 235.
pastry flour, .123.
Plain Pastry, 231. Peaches, Canned, 196.
Peach Pickles, 213. Peanut Cookies, 219. Peanut Brittle, 240. Pears, Canned, 196.
Pickled Pears, 213. Peas, Canned, 51, 201.
Cream of Pea Soup, 74
Fresh Peas, 51. Pectin, 202.
Peppermint Cream, 294. Pickle, Sweet, for fruit, 212.
Sweet, for vegetables, 212. Picl' es —
Cucumber, 213.
kinds, 211.
materials for, 211.
Oil, 214.
Pickled Green Tomatoes, 212.
Sweet Peach, 213.
Sweet Pickled Peas, 213.
Watermelon, 213. Pickling, 210.
directions for, 211. Pies, 229.
Apple, 232.
Banana, 237.
Berry, 232.
Chocolate, 237.
Cocoanut, 237.
Cream, 237.
Custard, 236.
Lemon, 236.
Pies, (continued)
making the pastry, 229.
Mince, 233.
Mock Cherry, 236.
one-crust, 233.
Pumpkin, 237.
Rhubarb, 232. Pigs in Blanket, 174. Binoche, 241. Plums, Canned, 197.