176.
Dish-cloths, cleaning, 46.
Dish-washing, directions for, 42.
Disinfectants:
definition of, 3.3.
preservatives of food, 283.
Double boilers for steaming, 74.
Dough :
definition of, 106.
kneading, 122, 1.'30.
raising, 123.
Drafts, effect of, on lighted candle, 9,
Drafts in coal range, 13.
Drawn butter, i-ecipe for, 203.
Dried fruits :
composition and use of, 228.
imported fruits, cleaning, 2.35.
Driukijig water, characteristics of
good drinking water, 26.
Drop-batter, definition of, 106.
Ducks, 193.
Dumplings for brown beef stew,
recipe for, 167.
Dust, living and lifeless, 31.
Dusting, directions for, 38.
Economy :
economy in using the best flour,
117.
economy in marketing and choos-
ing meat, 176.
in choosing fresh vegetables, 240.
soup an economical dish, 155.
Egg muffins, recipe for, 111 (table),
268.
Egg nog, recipe for, 301.
Egg sauce, recipe for, 203.
Eggs:
beating eggs, 89.
breaking eggs, 89.
care and preservation of, 84.
composition of, 83, 85.
digestion of, 86.
egg preparations for invalids, 301.
food value, 85.
Eggs {continued) :
recipe for soft cooked eggs, 88.
selection and testing, 83.
study of, 83.
See also Albumin.
Eggs in a nest, recipe for, 90.
Element, definition of, 50.
Emulsion:
digestion of fat, 215.
experiment illustrating, 97.
Energy in coal, 21.
Energy supplied to the body by
foods, 71, 73, 259.
Entire wheat flour, production of,
118.
Fancy breads, recipes for, 133.
Fancy omelets, 91.
Farina, steaming, 79.
Fat:
clarifying, 219.
cooking in, frying and saute'ing,
216.
fat suspended in milk, 97.
removing fat from stock, 161.
use of fat for shortening, etc.,
224.
Fats : *
composition, 213.
function in the body, 138, 212.
Faucets, cleaning, 41.
Feeding-bottles, 292.
Fehling's solution, test for maltose,
71.
Fermented liquors, effect of, on the
body, 140.
Ferments and fermentation, explana-
tion of, 128, 282.
Fibre :
in meat, 145.
in potatoes, 62.
in vegetables, 238.
Figs, food value of, 228.
Fillings for cakes, recipes for, 270.
Filters, cleansing, etc., 27.
Finger rolls, making, 123.
336
INDEX
Fire:
cleaning fire-box, 15.
definition of kindling point, 16.
laying a fire, 15.
management of coal range, 11.
management of gas range, 18.
management of kitchen fire, 11.
relation of air to, 7-10.
starting a fire, 15.
See also Coal and Combustion.
Fish :
baking, 201.
boiling, 202.
broiling, 201.
cleaning, 200.
creamed, 203.
distinction from shellfish, 200.
food value and digestion of, 204.
information about, 206.
recipes for sauces, 203.
reheating, 203.
scalloped, 203.
selecting, 200.
structure of a fish, 200.
See also Shellfish and Oysters.
Fisli balls, recipe for, 222.
Flame, definition of, 9.
Flank of beef, location, etc., 174,
183.
Floors, cleaning and care of, 37.
Flour :
analysis of wheat flour, 113.
best flour the most economical,
117.
graham flour, 118.
manufacture of flour, 116.
whole-wheat flour, 118.
See also Wheat.
Flour-pastes, macaroni, etc., method
of making, 118.
Folding, directions for, 00.
Food adjuncts, definition of, 140.
Food :
animal and plant foods, 139.
classification of, 137, 139.
function of food, 139.
Food (continued) :
methods of cooking, 52.
reasons for cooking, 52.
See also Diet.
Foods, elements in, 50.
Force supplied to the body by food,
Page 148
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176.
Dish-cloths, cleaning, 46.
Dish-washing, directions for, 42.
Disinfectants:
definition of, 3.3.
preservatives of food, 283.
Double boilers for steaming, 74.
Dough :
definition of, 106.
kneading, 122, 1.'30.
raising, 123.
Drafts, effect of, on lighted candle, 9,
Drafts in coal range, 13.
Drawn butter, i-ecipe for, 203.
Dried fruits :
composition and use of, 228.
imported fruits, cleaning, 2.35.
Driukijig water, characteristics of
good drinking water, 26.
Drop-batter, definition of, 106.
Ducks, 193.
Dumplings for brown beef stew,
recipe for, 167.
Dust, living and lifeless, 31.
Dusting, directions for, 38.
Economy :
economy in using the best flour,
117.
economy in marketing and choos-
ing meat, 176.
in choosing fresh vegetables, 240.
soup an economical dish, 155.
Egg muffins, recipe for, 111 (table),
268.
Egg nog, recipe for, 301.
Egg sauce, recipe for, 203.
Eggs:
beating eggs, 89.
breaking eggs, 89.
care and preservation of, 84.
composition of, 83, 85.
digestion of, 86.
egg preparations for invalids, 301.
food value, 85.
Eggs {continued) :
recipe for soft cooked eggs, 88.
selection and testing, 83.
study of, 83.
See also Albumin.
Eggs in a nest, recipe for, 90.
Element, definition of, 50.
Emulsion:
digestion of fat, 215.
experiment illustrating, 97.
Energy in coal, 21.
Energy supplied to the body by
foods, 71, 73, 259.
Entire wheat flour, production of,
118.
Fancy breads, recipes for, 133.
Fancy omelets, 91.
Farina, steaming, 79.
Fat:
clarifying, 219.
cooking in, frying and saute'ing,
216.
fat suspended in milk, 97.
removing fat from stock, 161.
use of fat for shortening, etc.,
224.
Fats : *
composition, 213.
function in the body, 138, 212.
Faucets, cleaning, 41.
Feeding-bottles, 292.
Fehling's solution, test for maltose,
71.
Fermented liquors, effect of, on the
body, 140.
Ferments and fermentation, explana-
tion of, 128, 282.
Fibre :
in meat, 145.
in potatoes, 62.
in vegetables, 238.
Figs, food value of, 228.
Fillings for cakes, recipes for, 270.
Filters, cleansing, etc., 27.
Finger rolls, making, 123.
336
INDEX
Fire:
cleaning fire-box, 15.
definition of kindling point, 16.
laying a fire, 15.
management of coal range, 11.
management of gas range, 18.
management of kitchen fire, 11.
relation of air to, 7-10.
starting a fire, 15.
See also Coal and Combustion.
Fish :
baking, 201.
boiling, 202.
broiling, 201.
cleaning, 200.
creamed, 203.
distinction from shellfish, 200.
food value and digestion of, 204.
information about, 206.
recipes for sauces, 203.
reheating, 203.
scalloped, 203.
selecting, 200.
structure of a fish, 200.
See also Shellfish and Oysters.
Fisli balls, recipe for, 222.
Flame, definition of, 9.
Flank of beef, location, etc., 174,
183.
Floors, cleaning and care of, 37.
Flour :
analysis of wheat flour, 113.
best flour the most economical,
117.
graham flour, 118.
manufacture of flour, 116.
whole-wheat flour, 118.
See also Wheat.
Flour-pastes, macaroni, etc., method
of making, 118.
Folding, directions for, 00.
Food adjuncts, definition of, 140.
Food :
animal and plant foods, 139.
classification of, 137, 139.
function of food, 139.
Food (continued) :
methods of cooking, 52.
reasons for cooking, 52.
See also Diet.
Foods, elements in, 50.
Force supplied to the body by food,