Plum and Apple Jelly, 208.
Plumbing, 9.
Poisons, 330.
Pop corn, 117.
Pop Corn Balls, 242.
Pop-overs, 110.
Pork, 170.
appearance, 170.
Baked Ham, 174.
Broiled Ham, 172.
cuts, 170.
food value, 170, 307.
Fried Pork, 174.
Liver and Bacon, 172.
Pigs in Blanket, 174.
Pork Chops, 173.
what to serve with, 172.
Potatoes, 40.
au Gratin, 43.
Baked, 36.
Boiled, 42.
Creamed, 43.
Cream of Potato Soup, 74.
Croquettes, 227.
Delmonico, 43.
food value, 308.
French Fried, 228.
Glazed Sweet, 43.
Julienne, 228.
Mashed, 42.
Potato Cakes, 42, 274.
Riced, 42.
Scalloped, 185.
Stuffed, 36.
Sweet Potatoes, 42, 43.
Poultry, 175.
Broiled Chicken, 178.
Chicken Pie, 179.
cutting, 177.
dressing, 175.
INDEX
Poultry, (continued)
food value, 177, 307.
Fricasseed, 179.
Fried, 178.
selection, 175.
stuffing, 176.
trussing, 177.
what to serve with, 177.
Preserving —
eggs, 76.
fruit, 189.
methods, 190.
reasons, 190.
Preservatives, 5, 191.
Protein —
beef, 151, 157, 159.
classes, 18, 145.
eggs, 75.
fish, 243.
gelatin, 180.
heat value of, 305.
lamb, 164.
meat, 144.
milk, 86.
mutton, 164.
pork, 170.
shellfish, 254.
veal, 164.
Prunes, Stewed, 70.
Prune Whip, 281.
Puddings, 276.
Apple Tapioca, 277.
Bread, 277.
Chocolate Cream, 280.
cooking of, 276.
frozen, 291.
Himmels Futter, 278.
Plain Steamed, 278.
preparing materials for, 276.
Queen's Pudding, 277.
Snow Ball, 278.
Snow, 182.
Suet, 134, 277.
Yorkshire, 155.
Punch, 286.
Quick breads, 108, 113, 117, 121,
123.
baking of, 109.
Quick breads, (continued)
batters and doughs, defined,
108.
Corn Bread, 119.
Gingerbread, 121.
Griddle Cakes, 111.
materials for, 108.
mixing, 109.
Muffins, 114, 119.
Pop-overs, 110.
Waffles, 112.
Quince and Apple Jelly, 208.
Raisins, to clean, 276.
Ranges, coal, 30.
gas, 32.
Raspberry Jam, 208.
Refrigeration, 190.
Rhubarb Pie, 232.
Rice, 55.
Boiled, 56.
composition, 52, 53, 308.
Croquettes, 228.
food value, 55.
Muffins, 115.
Steamed, 56.
Roasts —
Beef, 154.
Chicken, 177.
Crown, 169.
Lamb, 167.
what to serve with, 157.
Roasting, defined, 37.
meat, 153.
Rocks, 218.
Rolls, 141.
Cinnamon, 142.
Clover Leaf, 142.
German Coffee Cake, 142.
Parker House, 142.
Roll lesson, suggestions to teach-
ers, 141.
Rosettes, Swedish, 225.
Russian style of serving, 302.
Rust, iron, removing, 7.
Rye flour, food value, 52, 308.
Salads, 259.
classes of, 260.
essentials for, 259.
DOMESTIC SCIENCE
Salads, (continued)
greens for, 259.
oils for, 260.
Pistachio, 259.
points in favor of, 259.
salad combinations, 262.
Tomato Jelly, 182.
what to serve with, 261.
Salmon, Croquettes, 227.
Mousse, 250.
Souffle, 186.
Sal soda, 6.
Salt, as a condiment, 210.
as a preservative, 192.
Sandwiches, 282.
Chopped Meat, 285.
combinations for, 283.
Egg, 285.
materials for, 282.
method of making, 282.
Raw Beef, 285.
shapes of, 282.
Sauces —
Apple, 70.
Berry, 279.
Bordeaux, 214.
Caper, 247.
Chocolate, 279.
Cranberry, 70.
Drawn Butter, 247.
Foaming, 279.
for fish, 247.
for puddings, 279.
Hard, 130, 279.
Hollandaise, 247.
Lemon, 130.
Mint, 168.
Mushroom, 158.
Plain, 279.
Tartar, 248.
Tomato, 50, 61, 84.
Vanilla, 138.
White, 48.
Sauteing, defined, 38.
Sauted Fish, 249.
Scalloped dishes, 184.
Corn, 186.
Oysters, 257.'
Potatoes, 185.
serving, 283.
Scalloped dishes, (continued)
Tomatoes, 185.
School luncheons, 312, 317, 338.
materials for, 312.
menus for, 315.
Page 150
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
Plum and Apple Jelly, 208. Plumbing, 9. Poisons, 330. Pop corn, 117.
Pop Corn Balls, 242. Pop-overs, 110. Pork, 170.
appearance, 170.
Baked Ham, 174.
Broiled Ham, 172.
cuts, 170.
food value, 170, 307.
Fried Pork, 174.
Liver and Bacon, 172.
Pigs in Blanket, 174.
Pork Chops, 173.
what to serve with, 172. Potatoes, 40.
au Gratin, 43.
Baked, 36.
Boiled, 42.
Creamed, 43.
Cream of Potato Soup, 74.
Croquettes, 227.
Delmonico, 43.
food value, 308.
French Fried, 228.
Glazed Sweet, 43.
Julienne, 228.
Mashed, 42.
Potato Cakes, 42, 274.
Riced, 42.
Scalloped, 185.
Stuffed, 36.
Sweet Potatoes, 42, 43. Poultry, 175.
Broiled Chicken, 178.
Chicken Pie, 179.
cutting, 177.
dressing, 175.
Poultry, (continued)
food value, 177, 307. Fricasseed, 179. Fried, 178. selection, 175. stuffing, 176.
trussing, 177.
what to serve with, 177. Preserving —
eggs, 76.
fruit, 189.
methods, 190.
reasons, 190. Preservatives, 5, 191. Protein —
beef, 151, 157, 159.
classes, 18, 145.
eggs, 75.
fish, 243.
gelatin, 180.
heat value of, 305.
lamb, 164.
meat, 144.
milk, 86.
mutton, 164.
pork, 170.
shellfish, 254.
veal, 164. Prunes, Stewed, 70.
Prune Whip, 281. Puddings, 276.
Apple Tapioca, 277.
Bread, 277.
Chocolate Cream, 280.
cooking of, 276.
frozen, 291.
Himmels Futter, 278.
Plain Steamed, 278.
preparing materials for, 276.
Queen's Pudding, 277.
Snow Ball, 278.
Snow, 182.
Suet, 134, 277.
Yorkshire, 155. Punch, 286.
Quick breads, 108, 113, 117, 121, baking of, 109.
Quick breads, (continued)
batters and doughs, defined,
Corn Bread, 119.
Gingerbread, 121.
Griddle Cakes, 111.
materials for, 108.
mixing, 109.
Muffins, 114, 119.
Pop-overs, 110.
Waffles, 112. Quince and Apple Jelly, 208.
Raisins, to clean, 276. Ranges, coal, 30.
gas, 32. Raspberry Jam, 208. Refrigeration, 190. Rhubarb Pie, 232. Rice, 55.
Boiled, 56.
composition, 52, 53, 308.
Croquettes, 228.
food value, 55.
Muffins, 115.
Steamed, 56. Roasts —
Beef, 154.
Chicken, 177.
Crown, 169.
Lamb, 167.
what to serve with, 157. Roasting, defined, 37.
meat, 153. Rocks, 218. Rolls, 141.
Cinnamon, 142.
Clover Leaf, 142.
German Coffee Cake, 142.
Parker House, 142. Roll lesson, suggestions to teachers, 141. Rosettes, Swedish, 225. Russian style of serving, 302. Rust, iron, removing, 7. Rye flour, food value, 52, 308.
Salads, 259.
classes of, 260. essentials for, 259.
Salads, (continued)
greens for, 259.
oils for, 260.
Pistachio, 259.
points in favor of, 259.
salad combinations, 262.
Tomato Jelly, 182.
what to serve with, 261. Salmon, Croquettes, 227.
Mousse, 250.
Souffle, 186. Sal soda, 6. Salt, as a condiment, 210.
as a preservative, 192. Sandwiches, 282.
Chopped Meat, 285.
combinations for, 283.
Egg, 285.
materials for, 282.
method of making, 282.
Raw Beef, 285.
shapes of, 282. Sauces —
Apple, 70.
Berry, 279.
Bordeaux, 214.
Caper, 247.
Chocolate, 279.
Cranberry, 70.
Drawn Butter, 247.
Foaming, 279.
for fish, 247.
for puddings, 279.
Hard, 130, 279.
Hollandaise, 247.
Lemon, 130.
Mint, 168.
Mushroom, 158.
Plain, 279.
Tartar, 248.
Tomato, 50, 61, 84.
Vanilla, 138.
White, 48. Sauteing, defined, 38. Sauted Fish, 249. Scalloped dishes, 184.
Corn, 186.
Oysters, 257.
Potatoes, 185.
serving, 283.
Scalloped dishes, (continued)
Tomatoes, 185. School luncheons, 312, 317, 338.
materials for, 312.
menus for, 315.