experiment showing digestion of
eggs, 87.
gluten in bread digested by pep-
sin, 134.
in gastric juice, 86.
Peptones, 197.
Peptonized milk, 295, .300, 302.
Perch, information about, 207.
Phosphate of lime in bone, 157.
Phosphorus :
burning, 17.
in nerves, 137.
Physical changes of matter, 50.
Pineapple, serving, 231.
Pineapples, food value, 228.
Plain bread pudding, recipe for,
273.
Plain muffins, recipe for. 111.
Plain spice cake, making, 269.
Plant foods:
definition of, 139.
food value of cereals, 78.
Plant origin of coal, 20.
Plate of beef, location, 174, 182.
Plums, canning, 285.
Polished wood, cleaning with kero-
sene, 35.
Popovers, recipe for, 102.
Pork:
cuts of, location, etc., 175, 387.
flesh of swine known as, 144.
Porterhouse steak, 149, 152, 173.
Potash :
grease removed by, 34.
potatoes, potash salts contained
in, 62.
use in the body, 139.
Potato:
croquettes, recipe for, 222.
salad, recipe for, 256.
soup (table), 251.
Potatoes :
baked, 59.
boiled, 59.
cereals compared with, 74.
choosing and keeping, 63.
composition, 61, 62.
cooking, 64, 65.
creamed, 66.
food value, 67.
growing and harvesting, 63.
mashed, 66.
paring, 64.
riced,66.
sprouting, 63.
study of a white potato, 60.
sweet potatoes, 67.
Poultry, food value, selection, etc.,
192.
Pour-batter, definition of, 106.
Powdered sugar, manufacture of,
262.
Practice, definition of, 2.
Pre-digested foods for babies and
invalids, 295, 300.
342
INDEX
Preservation of food, 280.
eggs, preserving, 84.
Prime ribs of beef, location, etc.,
174, 180.
Proteids :
assimilation of, in the body, 178.
beef-j nice containing i^roteids, 145.
definition of, 137.
digestion of, 197.
fuel foods, 139.
hints on diet, 142.
pulp of meat consisting of, 146.
vegetables supplying proteids , 237.
Prunes :
food value of, 228.
stewing, 235.
Ptyalin, 71.
Puddings :
bread-pudding recipes, 273.
cottage pudding (table) , 2G8.
recipes, 273.
sauces, recipes for, 271.
suet pudding (table), 2()8.
Pure and impure water, organic
and inorganic imj)urities, 25.
Purees :
bean puree, recipe for, 252.
definition of purees, 248.
Putrefaction caused by bacteria, 282.
Putz pomade, composition of, 37.
Pylorus, digestion of food, 197.
Queen of puddings, recipe for, 273.
Quick breads, definition of, 102, lOG.
Quick frosting for cakes, 270.
Quince jelly, making, 287.
Rack of veal, location of, 175, 184.
Radishes, serving, 243.
Raisins :
food value, 228.
stoning, 267.
Ranges :
cleaning and care of, 40.
construction and management of,
11, 17.
Raw beef sandwiches for invalids,
making, 146.
Raw fruit, eating, rules for, 229.
Raw meat, care of, 148.
Raw oysters, serving, 209.
Raw sugar, manufacture of, 260.
Raw vegetables, serving, 243.
Rechauffes:
directions for making, 170.
recipes for, 170.
soup-meat used in, 163.
Red meat, nutriment contained in,
178.
Refrigerator, care of, 47.
Rendering fat, 218.
Rennet :
action on milk, 96, 128.
custard, recipe for, 96.
Rennin, aid in digestion of milk, 97.
Rhubarb sauce, making, 234.
Rice :
cereal food, 74.
chartreuse of rice and meat, recipe
for, 171.
cooking, directions for, 75, 79.
creamy rice pudding, recipe for,
276.
making and serving soup, 162.
savory rice croquettes, 232.
value as food, 78.
washing, 76.
Riced potato, recipe for, 66.
Rising of bread, 123, 131.
Roasting :
basting meat, reasons for, 153.
definition of term, 52.
directions for, 152, 153.
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experiment showing digestion of
eggs, 87.
gluten in bread digested by pep-
sin, 134.
in gastric juice, 86.
Peptones, 197.
Peptonized milk, 295, .300, 302.
Perch, information about, 207.
Phosphate of lime in bone, 157.
Phosphorus :
burning, 17.
in nerves, 137.
Physical changes of matter, 50.
Pineapple, serving, 231.
Pineapples, food value, 228.
Plain bread pudding, recipe for,
273.
Plain muffins, recipe for. 111.
Plain spice cake, making, 269.
Plant foods:
definition of, 139.
food value of cereals, 78.
Plant origin of coal, 20.
Plate of beef, location, 174, 182.
Plums, canning, 285.
Polished wood, cleaning with kero-
sene, 35.
Popovers, recipe for, 102.
Pork:
cuts of, location, etc., 175, 387.
flesh of swine known as, 144.
Porterhouse steak, 149, 152, 173.
Potash :
grease removed by, 34.
potatoes, potash salts contained
in, 62.
use in the body, 139.
Potato:
croquettes, recipe for, 222.
salad, recipe for, 256.
soup (table), 251.
Potatoes :
baked, 59.
boiled, 59.
cereals compared with, 74.
choosing and keeping, 63.
composition, 61, 62.
cooking, 64, 65.
creamed, 66.
food value, 67.
growing and harvesting, 63.
mashed, 66.
paring, 64.
riced,66.
sprouting, 63.
study of a white potato, 60.
sweet potatoes, 67.
Poultry, food value, selection, etc.,
192.
Pour-batter, definition of, 106.
Powdered sugar, manufacture of,
262.
Practice, definition of, 2.
Pre-digested foods for babies and
invalids, 295, 300.
342
INDEX
Preservation of food, 280.
eggs, preserving, 84.
Prime ribs of beef, location, etc.,
174, 180.
Proteids :
assimilation of, in the body, 178.
beef-j nice containing i^roteids, 145.
definition of, 137.
digestion of, 197.
fuel foods, 139.
hints on diet, 142.
pulp of meat consisting of, 146.
vegetables supplying proteids , 237.
Prunes :
food value of, 228.
stewing, 235.
Ptyalin, 71.
Puddings :
bread-pudding recipes, 273.
cottage pudding (table) , 2G8.
recipes, 273.
sauces, recipes for, 271.
suet pudding (table), 2()8.
Pure and impure water, organic
and inorganic imj)urities, 25.
Purees :
bean puree, recipe for, 252.
definition of purees, 248.
Putrefaction caused by bacteria, 282.
Putz pomade, composition of, 37.
Pylorus, digestion of food, 197.
Queen of puddings, recipe for, 273.
Quick breads, definition of, 102, lOG.
Quick frosting for cakes, 270.
Quince jelly, making, 287.
Rack of veal, location of, 175, 184.
Radishes, serving, 243.
Raisins :
food value, 228.
stoning, 267.
Ranges :
cleaning and care of, 40.
construction and management of,
11, 17.
Raw beef sandwiches for invalids,
making, 146.
Raw fruit, eating, rules for, 229.
Raw meat, care of, 148.
Raw oysters, serving, 209.
Raw sugar, manufacture of, 260.
Raw vegetables, serving, 243.
Rechauffes:
directions for making, 170.
recipes for, 170.
soup-meat used in, 163.
Red meat, nutriment contained in,
178.
Refrigerator, care of, 47.
Rendering fat, 218.
Rennet :
action on milk, 96, 128.
custard, recipe for, 96.
Rennin, aid in digestion of milk, 97.
Rhubarb sauce, making, 234.
Rice :
cereal food, 74.
chartreuse of rice and meat, recipe
for, 171.
cooking, directions for, 75, 79.
creamy rice pudding, recipe for,
276.
making and serving soup, 162.
savory rice croquettes, 232.
value as food, 78.
washing, 76.
Riced potato, recipe for, 66.
Rising of bread, 123, 131.
Roasting :
basting meat, reasons for, 153.
definition of term, 52.
directions for, 152, 153.