stimulating property of, 309.
study of, 308.
Tea-biscuit, recipe for, lOG.
Temperature of water, boiling and
freezing points, etc., 28.
Tender meat, cooking, 148.
Tendon in meat, explanation of,
147.
Theine in tea and coffee, 309, 313.
Theobroma, name given to cocoa,
310.
Theory, definition of, 2.
Thoracic duct, 215.
Tin, cleaning, 34.
"Tissue, definition of, 13(5.
Tissue-building foods, 83, 144.
Tissues of the body renewed by food,
72.
Toast :
directions for making, 88.
eggs dropped on toast, 89.
using gas range for toasting', 19.
water toast, making, 88.
Tomato :
sauce, recipe for, 120, 151.
spaghetti with tomato sauce, 120.
soup, recipe for, 1G3, 250, 251.
stuffed tomato salad, 255, 258.
Tomatoes :
canning, directions for, 28G.
serving, 243.
Tough meat:
explanation of, 148.
stewing and braising, 165.
Towels and cloths, care of, 45.
Trade names of sugars, 2(il.
Training for home making, impor-
tance of, 3.
Tripe as food, 176.
Tripoli, use of, for cleaning pur-
poses, 34.
Trypsin, 197.
Tuber, potato stem, 61, 63.
Turnip, cream-of-turnipsoup (table),
251.
Turkeys, selection of, 193.
Typhoid fever, bacteria causing, 281.
Vanilla ice-cream, making, 279.
Vapor, definition of, 28.
Veal :
flesh of calves known as, 144.
location of cuts of, 175, 184.
Vegetable foods, see Plant foods.
A^egetables :
cooked, preparing for salad,
253.
food value, selection, etc., 235.
preparation of fresh vegetables,
241.
study of growing vegetables, 238.
Vermicelli :
manufacture, etc., 118, 120.
soup, making and serving, 162.
Villi in intestines, absorption of food
by, 198.
Wafers, gluten, recipe for, 304.
AVarmed-over dishes, 170, 203.
Washing dishes, directions for, 42.
Washing-soda, see Soda.
Water :
action of cold and hot water on
meat, experiments, 147, 154.
as natural aid to cleanliness, 33.
as product of combustion, 9.
characteristics of good drinking
water, 26.
effect of cold on, 29.
effect of heat on, 27.
effect of water on tea, 309.
filtering, 27.
function in the body, 139.
potatoes, percentage of water in,
62.
IXDEX
347
"Water (continued) :
soft water best for cleauing and
cooking, 25.
solvent, water as, 24.
uses, composition, etc., 23.
Water-bugs in kitchen, exterminat-
ing, 48.
Water-ices :
directions for making, 27G, 278.
recipe for lemon ice, 279.
Water toast, making, 88.
AVater vapor, definition of, 28.
Weakfish, information about, 207.
Weights and measures, directions
and tables, 53, 54.
Wells, pollution of, by sewage, 26.
Wheat :
analysis of wheat flour, 113.
composition of, 114.
directions for cooking, 79.
examination of wheat grain, 115.
food value of, 114.
harvesting wheat, 81.
king of cereals, 73, 80.
shredded wheat gruel, recipe for,
301.
spring and winter wheat, 81, 118.
study of, 80, 113.
Whey, 93, 95.
Whipped cream, recipe for, 99.
White bread :
comparison with other foods, 135.
making, 122.
Whitefish, information about, 207.
White fricassee of chicken, prepar-
ing, 194.
White of egg :
composition of, 85.
separating from yolk, 89.
White potato, study of, 00.
White sauce, recipe for, 67, 221, 243.
Whiting, use of, for cleaning pur-
poses, 34.
Whole oatmeal, see Oatmeal.
Whole-wheat :
bread, making, 124.
flour, production of, 118.
gingersnaps, making (table), 2(58.
muffins, recipe for, 112.
Wine jelly, recipe for, 306.
Winter and spring wheats, difference
Page 155
Presented as published in 1901. 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
A modernized reading is not available for this page yet. You are seeing the original text.
stimulating property of, 309.
study of, 308.
Tea-biscuit, recipe for, lOG.
Temperature of water, boiling and
freezing points, etc., 28.
Tender meat, cooking, 148.
Tendon in meat, explanation of,
147.
Theine in tea and coffee, 309, 313.
Theobroma, name given to cocoa,
310.
Theory, definition of, 2.
Thoracic duct, 215.
Tin, cleaning, 34.
"Tissue, definition of, 13(5.
Tissue-building foods, 83, 144.
Tissues of the body renewed by food,
72.
Toast :
directions for making, 88.
eggs dropped on toast, 89.
using gas range for toasting', 19.
water toast, making, 88.
Tomato :
sauce, recipe for, 120, 151.
spaghetti with tomato sauce, 120.
soup, recipe for, 1G3, 250, 251.
stuffed tomato salad, 255, 258.
Tomatoes :
canning, directions for, 28G.
serving, 243.
Tough meat:
explanation of, 148.
stewing and braising, 165.
Towels and cloths, care of, 45.
Trade names of sugars, 2(il.
Training for home making, impor-
tance of, 3.
Tripe as food, 176.
Tripoli, use of, for cleaning pur-
poses, 34.
Trypsin, 197.
Tuber, potato stem, 61, 63.
Turnip, cream-of-turnipsoup (table),
251.
Turkeys, selection of, 193.
Typhoid fever, bacteria causing, 281.
Vanilla ice-cream, making, 279.
Vapor, definition of, 28.
Veal :
flesh of calves known as, 144.
location of cuts of, 175, 184.
Vegetable foods, see Plant foods.
A^egetables :
cooked, preparing for salad,
253.
food value, selection, etc., 235.
preparation of fresh vegetables,
241.
study of growing vegetables, 238.
Vermicelli :
manufacture, etc., 118, 120.
soup, making and serving, 162.
Villi in intestines, absorption of food
by, 198.
Wafers, gluten, recipe for, 304.
AVarmed-over dishes, 170, 203.
Washing dishes, directions for, 42.
Washing-soda, see Soda.
Water :
action of cold and hot water on
meat, experiments, 147, 154.
as natural aid to cleanliness, 33.
as product of combustion, 9.
characteristics of good drinking
water, 26.
effect of cold on, 29.
effect of heat on, 27.
effect of water on tea, 309.
filtering, 27.
function in the body, 139.
potatoes, percentage of water in,
62.
IXDEX
347
"Water (continued) :
soft water best for cleauing and
cooking, 25.
solvent, water as, 24.
uses, composition, etc., 23.
Water-bugs in kitchen, exterminat-
ing, 48.
Water-ices :
directions for making, 27G, 278.
recipe for lemon ice, 279.
Water toast, making, 88.
AVater vapor, definition of, 28.
Weakfish, information about, 207.
Weights and measures, directions
and tables, 53, 54.
Wells, pollution of, by sewage, 26.
Wheat :
analysis of wheat flour, 113.
composition of, 114.
directions for cooking, 79.
examination of wheat grain, 115.
food value of, 114.
harvesting wheat, 81.
king of cereals, 73, 80.
shredded wheat gruel, recipe for,
301.
spring and winter wheat, 81, 118.
study of, 80, 113.
Whey, 93, 95.
Whipped cream, recipe for, 99.
White bread :
comparison with other foods, 135.
making, 122.
Whitefish, information about, 207.
White fricassee of chicken, prepar-
ing, 194.
White of egg :
composition of, 85.
separating from yolk, 89.
White potato, study of, 00.
White sauce, recipe for, 67, 221, 243.
Whiting, use of, for cleaning pur-
poses, 34.
Whole oatmeal, see Oatmeal.
Whole-wheat :
bread, making, 124.
flour, production of, 118.
gingersnaps, making (table), 2(58.
muffins, recipe for, 112.
Wine jelly, recipe for, 306.
Winter and spring wheats, difference