dough for rolls, 51.
flour for, 48.
machine, 54.
making, 48-55.
points of good, 43.
relation of price to food value
278.
staple food, 40-48.
uses for, 53.
what it contains, 45.
what to put in, 51.
why a cheap food, 46.
why it will " rise," 49.
why put yeast in, 49.
Bread score, 43.
of.
Breads, quick, 177-185.
Breakfast :
cereals, 156-165.
coffee for, 152.
for business man, 147.
for farmers, 147.
how easy to get, 151.
how served at the Aliens', 75.
in winter, 147.
meat dishes for, 150-15 1.
muffins for, 181.
plans for, 147.
reason for a light, 148.
Breakfast dishes, 146-156.
Broiling chops and steaks, 216.
Brown Betty, 115.
Brown bread, 45.
Brown Elizabeth, 115.
Butcher's cart, 209.
Butter :
calorie portions, 275.
diseases carried in, 36.
in bread, 51.
making for sale, 285.
using, 277.
Butterine, 39, 51.
Butter sauce, 65.
Buying and selling foods, 280-287.
Cabbage, 229.
Cake, 79, 129-133.
Calorie, what it is, 273.
Calorie portions :
in foods, 275.
of vegetables, 223.
study of, 268-279.
lOO-calorie portions, 275-279.
Calorimeter, 272.
Canned fruits, 18, 114.
Canned oysters, creamed, 64.
Canneries, 94, 106.
Canning :
fruit and vegetables, 92-108.
methods of, 100.
reasons for, 92-94.
INDEX
305
Canning apparatus :
steam cooker^ 98.
sterilizer, 99.
Canning clubs, 4, 93, 94, 106.
Carbohydrate :
in celery, 225.
in corn, 225.
in milk, 35.
in parsley, 225.
in potato, 118.
Carbon, 119.
Carbon dioxide, 49.
Celery:
composition of, 225.
stewed, 229.
Cellar:
care of food in, 262.
care of vegetables in, 224.
Cells of yeast, 49.
Cendgrade, 270.
Cereals :
cooking, 159.
com, 161.
double boiler for, 158.
eating, 164.
effect of cooking on, 158.
fireless cooker for, 165.
ready cooked, 158.
rye, 162.
time for cooking, 160.
uses of cold, 160.
why valuable, 157.
Cheese :
for sandwiches, 60.
recipe for, 33.
Cheese toast, 82.
Chemicals used for preserving, 97.
Cherries :
drying, 105.
in fruit-ade, 20.
Chicken, canned, 298.
Chili sauce, 103.
China, 76.
Chocolate, 27.
Chops, broiling, 216.
Clam chowder, 65.
Clean cup, 24.
Cleanliness, importance of, 134.
Clean milk, 36, 39.
Clearing off table, 265.
Clearing up after meals, 133-145.
Coal range, 248.
Cocoa, 26-31.
Coffee:
boiled, 154.
cereal, 152.
drip, 155.
effect on nerves, 26.
for breakfast, 152.
percolator, 154.
pots for, 153.
Common drinking glass, 24.
"Commonwealth," 291.
Compost heap, 266.
Compressed yeast, 50.
Cooked fruit, iii.
Cooker :
Atkinson, 165, 250.
fireless, 165, 255.
homemade, 250.
steam, 25.
Cookies, 131.
Cooking :
apparatus, 246-256.
at school, II.
by kerosene, 249.
cereals, 159.
dainty, pretty work, 27.
effect on fruit, iii.
effect on potato, 120.
fish, 66.
fresh meat, 216.
meat, 214.
neatly dressed for, 257.
packing box equipment for, 12.
planning for, 29.
rice, 162.
selecting meat for, 211.
to have heat for, 247.
utensils for, 192.
3o6
INDEX
Cooking (Continued)
vegetables, 227-234.
Com:
canning, 107.
composition of, 225.
drying, 105.
Corn beef ;
hash, 150.
how to cook, 215.
Corning beef, 214.
Corn meal :
for bread, 44, 161.
in griddle cakes, 127.
mush, 162.
Corn products, 161.
Corn starch :
fruit sponge with, 236.
pudding, 238.
Correct position for holding knife and
fork, 79.
Cow, 36-38.
Cranberry sauce, 113.
"Crash" for table cover, 74.
Cream :
calorie portions, 275.
for children, 277.
for hot drinks, 26.
removed by dairy separator, 35.
using, 276.
with fruit, iii.
Creamed codfish, 63.
Creamed dried beef, 151.
Creamed potato, 125.
Creaming butter and sugar, 131.
Cream of tartar, 19, 184.
Cream of tomato soup, 233.
Creamy rice pudding, 239.
Cupboard, 13.
Cups:
for drinking, 24.
Food and health
1916Page 103
Presented as published in 1916. 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
dough for rolls, 51.
flour for, 48.
machine, 54.
making, 48-55.
points of good, 43.
relation of price to food value
staple food, 40-48. uses for, 53. what it contains, 45. what to put in, 51. why a cheap food, 46. why it will " rise," 49. why put yeast in, 49. Bread score, 43.
of.
Breads, quick, 177-185. Breakfast :
cereals, 156-165.
coffee for, 152.
for business man, 147.
for farmers, 147.
how easy to get, 151.
how served at the Aliens', 75.
in winter, 147.
meat dishes for, 150-15 1.
muffins for, 181.
plans for, 147.
reason for a light, 148. Breakfast dishes, 146-156. Broiling chops and steaks, 216. Brown Betty, 115. Brown bread, 45. Brown Elizabeth, 115. Butcher's cart, 209. Butter :
calorie portions, 275.
diseases carried in, 36.
in bread, 51.
making for sale, 285.
using, 277. Butterine, 39, 51. Butter sauce, 65. Buying and selling foods, 280-287.
Cabbage, 229. Cake, 79, 129-133. Calorie, what it is, 273. Calorie portions :
in foods, 275.
of vegetables, 223.
study of, 268-279.
lOO-calorie portions, 275-279. Calorimeter, 272. Canned fruits, 18, 114. Canned oysters, creamed, 64. Canneries, 94, 106. Canning :
fruit and vegetables, 92-108.
methods of, 100.
reasons for, 92-94.
Canning apparatus :
steam cooker^ 98.
sterilizer, 99. Canning clubs, 4, 93, 94, 106. Carbohydrate :
in celery, 225.
in corn, 225.
in milk, 35.
in parsley, 225.
in potato, 118. Carbon, 119. Carbon dioxide, 49. Celery:
composition of, 225.
stewed, 229. Cellar:
care of food in, 262.
care of vegetables in, 224. Cells of yeast, 49. Cendgrade, 270. Cereals :
cooking, 159.
com, 161.
double boiler for, 158.
eating, 164.
effect of cooking on, 158.
fireless cooker for, 165.
ready cooked, 158.
rye, 162.
time for cooking, 160.
uses of cold, 160.
why valuable, 157. Cheese :
for sandwiches, 60.
recipe for, 33. Cheese toast, 82.
Chemicals used for preserving, 97. Cherries :
drying, 105.
in fruit-ade, 20. Chicken, canned, 298. Chili sauce, 103. China, 76. Chocolate, 27. Chops, broiling, 216.
Clam chowder, 65.
Clean cup, 24.
Cleanliness, importance of, 134.
Clean milk, 36, 39.
Clearing off table, 265.
Clearing up after meals, 133-145.
Coal range, 248.
Cocoa, 26-31.
Coffee:
boiled, 154.
cereal, 152.
drip, 155.
effect on nerves, 26.
for breakfast, 152.
percolator, 154.
pots for, 153. Common drinking glass, 24. "Commonwealth," 291. Compost heap, 266. Compressed yeast, 50. Cooked fruit, iii. Cooker :
Atkinson, 165, 250.
fireless, 165, 255.
homemade, 250.
steam, 25. Cookies, 131. Cooking :
apparatus, 246-256.
at school, II.
by kerosene, 249.
cereals, 159.
dainty, pretty work, 27.
effect on fruit, iii.
effect on potato, 120.
fish, 66.
fresh meat, 216.
meat, 214.
neatly dressed for, 257.
packing box equipment for, 12.
planning for, 29.
rice, 162.
selecting meat for, 211.
to have heat for, 247.
utensils for, 192.
3o6
Cooking (Continued)
vegetables, 227-234. Com:
canning, 107.
composition of, 225.
drying, 105. Corn beef ;
hash, 150.
how to cook, 215. Corning beef, 214. Corn meal :
for bread, 44, 161.
in griddle cakes, 127.
mush, 162. Corn products, 161. Corn starch :
fruit sponge with, 236.
pudding, 238. Correct position for holding knife and
fork, 79. Cow, 36-38. Cranberry sauce, 113. "Crash" for table cover, 74. Cream :
calorie portions, 275.
for children, 277.
for hot drinks, 26.
removed by dairy separator, 35.
using, 276.
with fruit, iii. Creamed codfish, 63. Creamed dried beef, 151. Creamed potato, 125. Creaming butter and sugar, 131. Cream of tartar, 19, 184. Cream of tomato soup, 233. Creamy rice pudding, 239. Cupboard, 13. Cups:
for drinking, 24.