soft frosting, 270.
Ices, see Water ices.
Imi)lements and materials for clean-
ing purposes, 33, 47.
Indian corn, 74, 79.
Infusion, definition of, 308.
Ingredients iu cakes, proportions of,
265.
Inorganic foodstuffs, chief, 139.
Inorganic matter, definition of tei-m,
25.
Insects in kitchen, exterminating, 48.
Intestines, absorption of food by, 197.
Iodine as test for starch, 61, 68.
Irish moss jelly, recipe for, 303.
Irish moss lemonade, making, 306.
Irish oats, soaking before cooking,
77.
Iron:
cleaning, 34.
in blood, 137.
Isinglass, manufacture of gelatine,
166.
Italian pastes, method of making,
118.
Jellies :
cranberry, 233.
gelatine, 1()3.
Irish moss, 303.
making, 286.
wine jelly for invalids, 306.
Kerosene :
fuel, use of kerosene as, 22.
polished wood, cleaning with kero-
sene, 35.
Kidneys, location of, 173.
Kindling-point, 16.
Kneading :
directions for, 122.
reasons for, 130.
Knives, steel, cleaning, 34, 43, 44.
Knuckle of veal, location of, 184.
Kumiss, recipe for, 303.
Lacteals, digestion of fat by, 215.
Lactic acid in sour milk, 95.
Lamb :
chops, broiling, 150.
good meat, selection of, 149.
location of cuts of, 175, 185.
stew, recipe for, 166.
Larding :
fish, 201.
steak, 169.
Laying fires, method, 15.
Lead poisoning from water, risk of,
27.
Leaf-lard, making, 176.
Lean meat, composition, structure,
and preparation, 144.
Leg of mutton :
directions for boiling, 154.
location of, 175, 185.
Legumes, definition of, 237.
Legumin, definition of, 237.
Lemon ice, making, 279.
Lemon jelly, recipe for, 164.
Lemon sauce, recipe for, 271.
Lemon Avhey, recipe for, 307.
Lemonade :
Irish moss lemonade, making, 306.
recipe for, 234.
Lentils, proteid food, 237.
Lettuce, preparing for salad, 253.
Light diet for the sick, 297.
Light fruit cake, making, 268.
Lightening of batters, etc., 103, 105,
107.
Lighting gas ranges, directions for,
19.
Liquid diet for the sick, 297.
INDEX
339
Liquid yeast, 120.
Liquids, explanatiou of, 29.
Liquors, alcoliolic, effect on the
body, 140.
Lima beans, information about, 244.
Lime, function in the body, 139.
Litmus paper, action of acids and
alkalies on, 105.
Loaf sugar, manufacture of, 2G1.
Lobsters, 210.
Loin of beef, location of, 173, 180.
Loin of mutton and lamb, 175, 185.
Macaroni :
baked, with cheese, 120.
composition, etc., 118.
manufacture of, IIS.
soup, making and serving, 1G2.
Mace'doine salad, 254, 25(5.
Mackerel, information about, 206.
Maize, cereal food, 74.
Maitre d'hotel butter, recipe for, 151.
Maltose, digestive action on starch,
71.
Manufactures :
cocoa and chocolate, 315.
flour, 115.
gelatine, 165.
sugar, 260.
Maple sugar, manufacture of, 262.
Marketing, hints on, 176.
Marrow in bone, 157.
Mashed potato, recipe for, 66.
Mastication of food, 196.
Matter, nature and changes of, 49.
Mayonnaise dressing, 254, 257.
Meals, planning, 142.
Measuring, directions and tables, 53,
54, 56.
Meat :
chartreuse of rice and meat, re-
cipe for, 171.
cuts, marketing and food value,
172.
diet, danger of eating too much
meat, 178.
Meat (continued) :
preparations for the sick, 304.
structure, composition, and cook-
ing, 144.
See also Beef, Mutton, etc.
Metals :
action of acids on, 51.
cleaning, experiments, 35.
rust and tarnish, removing, 36.
Microscopic plants, study of bacteria,
280.
Milk :
analysis of, 92.
action of renuet on, 96.
care of, i>4.
composition of, 93.
Page 150
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AI-modernized reading of the original text
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soft frosting, 270.
Ices, see Water ices.
Imi)lements and materials for clean-
ing purposes, 33, 47.
Indian corn, 74, 79.
Infusion, definition of, 308.
Ingredients iu cakes, proportions of,
265.
Inorganic foodstuffs, chief, 139.
Inorganic matter, definition of tei-m,
25.
Insects in kitchen, exterminating, 48.
Intestines, absorption of food by, 197.
Iodine as test for starch, 61, 68.
Irish moss jelly, recipe for, 303.
Irish moss lemonade, making, 306.
Irish oats, soaking before cooking,
77.
Iron:
cleaning, 34.
in blood, 137.
Isinglass, manufacture of gelatine,
166.
Italian pastes, method of making,
118.
Jellies :
cranberry, 233.
gelatine, 1()3.
Irish moss, 303.
making, 286.
wine jelly for invalids, 306.
Kerosene :
fuel, use of kerosene as, 22.
polished wood, cleaning with kero-
sene, 35.
Kidneys, location of, 173.
Kindling-point, 16.
Kneading :
directions for, 122.
reasons for, 130.
Knives, steel, cleaning, 34, 43, 44.
Knuckle of veal, location of, 184.
Kumiss, recipe for, 303.
Lacteals, digestion of fat by, 215.
Lactic acid in sour milk, 95.
Lamb :
chops, broiling, 150.
good meat, selection of, 149.
location of cuts of, 175, 185.
stew, recipe for, 166.
Larding :
fish, 201.
steak, 169.
Laying fires, method, 15.
Lead poisoning from water, risk of,
27.
Leaf-lard, making, 176.
Lean meat, composition, structure,
and preparation, 144.
Leg of mutton :
directions for boiling, 154.
location of, 175, 185.
Legumes, definition of, 237.
Legumin, definition of, 237.
Lemon ice, making, 279.
Lemon jelly, recipe for, 164.
Lemon sauce, recipe for, 271.
Lemon Avhey, recipe for, 307.
Lemonade :
Irish moss lemonade, making, 306.
recipe for, 234.
Lentils, proteid food, 237.
Lettuce, preparing for salad, 253.
Light diet for the sick, 297.
Light fruit cake, making, 268.
Lightening of batters, etc., 103, 105,
107.
Lighting gas ranges, directions for,
19.
Liquid diet for the sick, 297.
INDEX
339
Liquid yeast, 120.
Liquids, explanatiou of, 29.
Liquors, alcoliolic, effect on the
body, 140.
Lima beans, information about, 244.
Lime, function in the body, 139.
Litmus paper, action of acids and
alkalies on, 105.
Loaf sugar, manufacture of, 2G1.
Lobsters, 210.
Loin of beef, location of, 173, 180.
Loin of mutton and lamb, 175, 185.
Macaroni :
baked, with cheese, 120.
composition, etc., 118.
manufacture of, IIS.
soup, making and serving, 1G2.
Mace'doine salad, 254, 25(5.
Mackerel, information about, 206.
Maize, cereal food, 74.
Maitre d'hotel butter, recipe for, 151.
Maltose, digestive action on starch,
71.
Manufactures :
cocoa and chocolate, 315.
flour, 115.
gelatine, 165.
sugar, 260.
Maple sugar, manufacture of, 262.
Marketing, hints on, 176.
Marrow in bone, 157.
Mashed potato, recipe for, 66.
Mastication of food, 196.
Matter, nature and changes of, 49.
Mayonnaise dressing, 254, 257.
Meals, planning, 142.
Measuring, directions and tables, 53,
54, 56.
Meat :
chartreuse of rice and meat, re-
cipe for, 171.
cuts, marketing and food value,
172.
diet, danger of eating too much
meat, 178.
Meat (continued) :
preparations for the sick, 304.
structure, composition, and cook-
ing, 144.
See also Beef, Mutton, etc.
Metals :
action of acids on, 51.
cleaning, experiments, 35.
rust and tarnish, removing, 36.
Microscopic plants, study of bacteria,
280.
Milk :
analysis of, 92.
action of renuet on, 96.
care of, i>4.
composition of, 93.