plans for, 314.
Sea Foam, 241.
Seasoning, for soups, 148.
Serving, rules for, 303.
serving the sick, 323.
styles of, 302.
Servants, 319.
Setting the table, 301.
Shellfish, 254.
clams, 255.
composition, 243, 301.
lobsters, 255, 257.
oysters, 254, 256.
shrimps, 256, 258.
Sherbets, 286.
Orange Milk, 289.
Sherbets, 289.
Three-of-a-Kind, 289.
Shortcakes —
Berry, 128.
Peach, 127.
Shrimps, 256.
Shrimp Wiggle, 258.
Sick, food for, 325.
Silverware, 300.
Sink, care of, 11.
Skim milk, 92.
Smoke, as a preservative, 192.
Soap, 7.
Soda, 121.
Souffle, 185.
Cheese, 99, 186.
Custard, 90.
Salmon, 186.
Soups, 72.
Bouillon, 149.
Brown Soup Stock, 149.
clearing, 149.
Cream of Corn, 74.
Cream of Pea, 74.
Cream of Tomato, 74.
food value of, 73, 147.
kinds of, 72, 147. ■
proportions for, 73, 148.
stock soups, 147.
INDEX
Soups, (continued)
Vegetable Soups, 150.
without stock, 73.
Southern Spoon Bread, 120.
Spaghetti, 59.
Spices, 210.
as preservatives, 182.
Spiced Grapes, 208.
Sponge, 136.
Squash, food value of, 308.
Steak-
Broiled, 153.
Hamburg, 158.
Panbroiled, 157.
Sterilization, 192, 19^8.
Stains, removal of, 7.
Starch, 38.
cornstarch, 118.
Steam, as leavening agent, 109.
Steaming, cereals, 54.
defined, 37.
puddings, 276.
mixtures, 133.
Steamed Boston Brown Bread,
133.
Stewing —
Beef Stew, 159.
defined, 37, 159.
Fruits, 69.
Lamb Stew, 161.
Prunes, 70.
Rice, 56.
Stirring, 81.
Strawberry —
Canned, 197.
food value, 308.
Ice Cream, 294.
Storing canned goods, 199.
Stuffing, 178.
Suet Pudding, 134, 277.
Sugar, 238.
as a preservative, 191.
effect of heat on, 239.
food value, 239.
kinds, 238.
manufacture, 238.
Sugar beets, 238.
Sugar cane, 238.
Sweet Corn, 117.
Sweet potatoes, 41, 42.
Baked, 43.
Table, appointments, 298.
care, 12.
selection, 333.
setting, 301.
tops, 333.
Tablecloth, 300.
Tapioca, Apple, 277.
Tea, 101.
adulterations, 102.
Beef Tea, 326.
food value, 102.
kinds, 101.
sources, 101.
Tea, 104.
Teachers, lunches for, 342, 343.
bread-making suggestions,
138.
roll lesson suggestions, 141.
Timbales, Swedish, 224.
Timetables for cooking —
bread, 137.
cereals, 54.
meat, 153.
quick breads, 110.
vegetables, 48.
Toast, Dry, 323.
Milk, 324.
Water, 324.
Traps, 9.
Trichinosis, 170.
Uniform, cooking, 1.
for a waitress, 302.
Vanilla Sauce, 130.
Veal, 164.
Birds, 168.
Breaded Veal Chops, 167.
composition, 307.
cuts, 164.
Loaf, 169.
what to serve with, 166.
Vegetables, 44.
canning, 198.
classes, 44.
composition, 44, 308.
cooking, 47.
DOMESTIC SCIENCE
Vegetables, (continued)
food value, 46, 308.
selection, 47, 198.
Vegetable Soup, 150.
Ventilation, 16.
Vermicelli, 60.
Vinegar, 210.
Waffles, 112.
Waitress work, 298.
duties of waitress, 302.
Walls, 334.
Water, 16, 146.
as a cleansing agent, 6
composition, 16.
Water ices, 286.
Water glass, 77.
Watermelon Cocktail, 71.
Watermelon Pickles, 213.
Welsh Rarebit, 100.
Wheat, 58.
breakfast food, 53.
Cream of Wheat, 56.
Wheat, (continued)
flour, 123.
food value, 52, 59, 308.
structure, 58.
White Sauces, 48.
Medium White, 48.
proportion with scalloped
dishes, 184.
Thick White, 48.
Thin White, 48.
Whole-Wheat Bread, 140.
Wood, as fuel, 29.
Woodwork, care of, 13, 14.
Yams, 41.
Yeast, 5, 131.
action of, 132.
experiments with, 132.
forms of, 131.
Yorkshire Pudding, 155.
Zweiback, 143,
X 838*'s^
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Page 151
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
plans for, 314. Sea Foam, 241. Seasoning, for soups, 148. Serving, rules for, 303.
serving the sick, 323.
styles of, 302. Servants, 319. Setting the table, 301. Shellfish, 254.
clams, 255.
composition, 243, 301.
lobsters, 255, 257.
oysters, 254, 256.
shrimps, 256, 258. Sherbets, 286.
Orange Milk, 289.
Sherbets, 289.
Three-of-a-Kind, 289. Shortcakes —
Berry, 128.
Peach, 127. Shrimps, 256.
Shrimp Wiggle, 258. Sick, food for, 325. Silverware, 300. Sink, care of, 11. Skim milk, 92.
Smoke, as a preservative, 192. Soap, 7. Soda, 121. Souffle, 185.
Cheese, 99, 186.
Custard, 90.
Salmon, 186. Soups, 72.
Bouillon, 149.
Brown Soup Stock, 149.
clearing, 149.
Cream of Corn, 74.
Cream of Pea, 74.
Cream of Tomato, 74.
food value of, 73, 147.
kinds of, 72, 147. ■
proportions for, 73, 148.
stock soups, 147.
Soups, (continued)
Vegetable Soups, 150.
without stock, 73. Southern Spoon Bread, 120. Spaghetti, 59. Spices, 210.
as preservatives, 182. Spiced Grapes, 208. Sponge, 136.
Squash, food value of, 308. Steak- Broiled, 153.
Hamburg, 158.
Panbroiled, 157. Sterilization, 192, 198. Stains, removal of, 7. Starch, 38.
cornstarch, 118. Steam, as leavening agent, 109. Steaming, cereals, 54.
defined, 37.
puddings, 276.
mixtures, 133. Steamed Boston Brown Bread,
Stewing —
Beef Stew, 159.
defined, 37, 159.
Fruits, 69.
Lamb Stew, 161.
Prunes, 70.
Rice, 56. Stirring, 81.
Strawberry —
Canned, 197.
food value, 308.
Ice Cream, 294. Storing canned goods, 199. Stuffing, 178. Suet Pudding, 134, 277. Sugar, 238.
as a preservative, 191.
effect of heat on, 239.
food value, 239.
kinds, 238.
manufacture, 238. Sugar beets, 238. Sugar cane, 238. Sweet Corn, 117.
Sweet potatoes, 41, 42. Baked, 43.
Table, appointments, 298.
care, 12.
selection, 333.
setting, 301.
tops, 333. Tablecloth, 300. Tapioca, Apple, 277. Tea, 101.
adulterations, 102.
Beef Tea, 326.
food value, 102.
kinds, 101.
sources, 101.
Tea, 104. Teachers, lunches for, 342, 343.
bread-making suggestions,
roll lesson suggestions, 141. Timbales, Swedish, 224. Timetables for cooking —
bread, 137.
cereals, 54.
meat, 153.
quick breads, 110.
vegetables, 48. Toast, Dry, 323.
Milk, 324.
Water, 324. Traps, 9. Trichinosis, 170.
Uniform, cooking, 1. for a waitress, 302.
Vanilla Sauce, 130. Veal, 164.
Birds, 168.
Breaded Veal Chops, 167.
composition, 307.
cuts, 164.
Loaf, 169.
what to serve with, 166. Vegetables, 44.
canning, 198.
classes, 44.
composition, 44, 308.
cooking, 47.
Vegetables, (continued) food value, 46, 308. selection, 47, 198.
Vegetable Soup, 150.
Ventilation, 16.
Vermicelli, 60.
Vinegar, 210.
Waffles, 112. Waitress work, 298.
duties of waitress, 302. Walls, 334. Water, 16, 146.
as a cleansing agent, 6
composition, 16. Water ices, 286. Water glass, 77. Watermelon Cocktail, 71. Watermelon Pickles, 213. Welsh Rarebit, 100. Wheat, 58.
breakfast food, 53.
Cream of Wheat, 56.
Wheat, (continued)
flour, 123.
food value, 52, 59, 308.
structure, 58. White Sauces, 48.
Medium White, 48.
proportion with scalloped dishes, 184.
Thick White, 48.
Thin White, 48. Whole-Wheat Bread, 140. Wood, as fuel, 29. Woodwork, care of, 13, 14.
Yams, 41. Yeast, 5, 131.
action of, 132.
experiments with, 132.
forms of, 131. Yorkshire Pudding, 155.
Zweiback, 143,
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