for measuring, 27.
Curd of milk, 35.
Currant jelly, 19, 103.
Currant juice for beverages, 18.
Currants, in bread, 51.
Custard ice cream, 245.
Dates, 115, 284.
Desserts :
dishes for, 234-246.
fruit, 115, 236.
milk, 238.
pies as, 241-243.
Diet:
griddle cakes in, 127.
milk in, 34.
value of fruit in, 108.
Dining table, 72.
Dinner :
at night, 148.
home, 199-267.
how different from other meals, 198—
204.
plans for, 199, 203.
Directions for work in canning and pre-
serving, 98.
Diseases, carried in milk, 36.
Dishcloth, 137. .
Dishes :
placed in rack, 139.
rinsing, 139.
use of, 79.
washing, I33-HS-
Dishwasher, 142.
Doilies for table, 73.
Double boiler, 13, 158.
Drainage, 143.
Dried food, 105.
Dried fruit, 114.
Dried vegetable soup, 232.
Drinking cups, 24.
Drinking fountain, 25.
Dry yeast, 50, 51.
Earning money, 284.
Eating, good manners in, 80.
Eating and work, 148.
Eggs:
baked, 175.
beating, 172.
INDEX
307
Eggs (Continued)
boiled, 174.
calorie portions, 275.
compared with milk, 36.
cost of, 169.
digestibility of, 60, 171.
eating raw, 173.
effect of cooking on, 172.
food value of, 171.
for cake, 130.
for market, 167.
for sandwich, 60.
hard-cooked, 60, 171.
jellied or coddled, 174.
poached, 174.
preserving for winter use, 175.
selling fresh, 168.
storing, 169.
taking to market, 170.
whipped, 173.
Ellen H. Richards house, 79, 289.
Energy :
from foods, 278.
from milk, 34, 46.
from potato, 119.
English custom for use of silver, 80.
Evaporation, 263.
Exhibit of quick bread, 179, 183.
Experiments with meat, 212.
Fahrenheit, 270, 271.
Family, how much food to give, 201,
268-279.
Fat:
in bread, 51.
in chocolate, 27.
in meat, 205.
in potato, 118.
potato warmed over in, 125.
Fermentation, 97.
Figs, 114, IIS, 284.
Fireless cooker, 14, 28, 136, 165, 252-254.
Fish :
baked, 63.
buying, 66.
Fish {Continued)
chowder, 65.
cooking, 66.
for dinner, 199.
hash, 156.
scalloped, 63.
value as food, 66.
Floor, kitchen, 189.
Flour ;
in griddle cakes, 127.
kinds of, 48.
Flowers for table, 77.
Foamy sauce, 1 16.
Food:
buying and selling, 280-287.
care of, 256-267.
cheap brands of, 282.
dry, 94.
facts about, 5-8.
for body building, 6.
for work, 6.
how to keep clean, 256.
ice for keeping, 259.
keeping dry, 264.
keeping in the cellar, 262.
meat as, 204-219.
milk as, 36.
potatoes as, 1 17-126.
reasons for studying about, 3.
requirements for day, 276.
table of loo-calorie portions of, 276,
279.
to serve to company, 79.
washing of, 258.
window shelf for, 263.
white bread as, 44.
why, spoils, 94.
Foodstuffs :
in bread, 45.
in cake, 129.
potatoes as, 117.
vegetables as, 226.
Food value :
of cake, 129.
of chocolate, 27.
3o8
INDEX
Food value {Continued)
of cocoa, 27.
of fish, 66.
of milk, 46.
of potatoes, 46, 1 17-126.
of white bread, 44.
Formal luncheon, use of silver, 80.
Fowl :
cooked in Atkinson cooker, 251.
principles of cooking, 214.
French custom for use of silver, 80.
Fresh vegetables, 219-234.
Frizzled beef with egg, 151.
Fruit : '
baking, iii.
canning, 92-106.
for dessert, 115.
for jam, loi.
for jelly, 102.
preparing for preserving and canning,
99;
stewing, 112.
using canned, 114.
value of, 108-111.
with cornstarch mold, 239.
with squares of pie crust, 242.
Fruit acids, no.
Fruit-ade, 20.
Fruit butter, loi.
Fruit juice, 18, 20, in.
Fruit scallops, 115.
Fruit sponge, 236.
Fruit tapioca, 116.
Garbage, care of, 266.
Garden making, 219-221.
Gas, from yeast, 49.
Gastric juice, 127.
Gelatin in meat, 205.
Gelatin mold, 236.
Germs, in milk, 36.
Gluten, in bread; 45.
Good bread flour, 48.
Good manners, 79-81.
Grains, sff Cereals.
Green corn, composition of, 225.
Griddle cakes :
digestibility of, 126.
for supper and other meals,
Food and health
1916Page 104
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
for measuring, 27. Curd of milk, 35. Currant jelly, 19, 103. Currant juice for beverages, 18. Currants, in bread, 51.
Custard ice cream, 245.
Dates, 115, 284. Desserts :
dishes for, 234-246.
fruit, 115, 236.
milk, 238.
pies as, 241-243. Diet:
griddle cakes in, 127.
milk in, 34.
value of fruit in, 108. Dining table, 72. Dinner :
at night, 148.
home, 199-267.
how different from other meals, 198—
plans for, 199, 203. Directions for work in canning and preserving, 98. Diseases, carried in milk, 36. Dishcloth, 137. . Dishes :
placed in rack, 139.
rinsing, 139.
use of, 79.
washing, I33-HS- Dishwasher, 142. Doilies for table, 73. Double boiler, 13, 158. Drainage, 143. Dried food, 105. Dried fruit, 114. Dried vegetable soup, 232. Drinking cups, 24. Drinking fountain, 25. Dry yeast, 50, 51.
Earning money, 284. Eating, good manners in, 80. Eating and work, 148. Eggs:
baked, 175.
beating, 172.
Eggs (Continued)
boiled, 174.
calorie portions, 275.
compared with milk, 36.
cost of, 169.
digestibility of, 60, 171.
eating raw, 173.
effect of cooking on, 172.
food value of, 171.
for cake, 130.
for market, 167.
for sandwich, 60.
hard-cooked, 60, 171.
jellied or coddled, 174.
poached, 174.
preserving for winter use, 175.
selling fresh, 168.
storing, 169.
taking to market, 170.
whipped, 173. Ellen H. Richards house, 79, 289. Energy :
from foods, 278.
from milk, 34, 46.
from potato, 119. English custom for use of silver, 80. Evaporation, 263. Exhibit of quick bread, 179, 183. Experiments with meat, 212.
Fahrenheit, 270, 271.
Family, how much food to give, 201,
268-279. Fat:
in bread, 51.
in chocolate, 27.
in meat, 205.
in potato, 118.
potato warmed over in, 125. Fermentation, 97. Figs, 114, IIS, 284.
Fireless cooker, 14, 28, 136, 165, 252-254. Fish :
baked, 63.
buying, 66.
Fish {Continued)
chowder, 65.
cooking, 66.
for dinner, 199.
hash, 156.
scalloped, 63.
value as food, 66. Floor, kitchen, 189. Flour ;
in griddle cakes, 127.
kinds of, 48. Flowers for table, 77. Foamy sauce, 1 16. Food:
buying and selling, 280-287.
care of, 256-267.
cheap brands of, 282.
dry, 94.
facts about, 5-8.
for body building, 6.
for work, 6.
how to keep clean, 256.
ice for keeping, 259.
keeping dry, 264.
keeping in the cellar, 262.
meat as, 204-219.
milk as, 36.
potatoes as, 1 17-126.
reasons for studying about, 3.
requirements for day, 276.
table of loo-calorie portions of, 276,
to serve to company, 79.
washing of, 258.
window shelf for, 263.
white bread as, 44.
why, spoils, 94. Foodstuffs :
in bread, 45.
in cake, 129.
potatoes as, 117.
vegetables as, 226. Food value :
of cake, 129.
of chocolate, 27.
3o8
Food value {Continued)
of cocoa, 27.
of fish, 66.
of milk, 46.
of potatoes, 46, 1 17-126.
of white bread, 44. Formal luncheon, use of silver, 80. Fowl :
cooked in Atkinson cooker, 251.
principles of cooking, 214. French custom for use of silver, 80. Fresh vegetables, 219-234. Frizzled beef with egg, 151. Fruit : '
baking, iii.
canning, 92-106.
for dessert, 115.
for jam, loi.
for jelly, 102.
preparing for preserving and canning,
99;
stewing, 112.
using canned, 114.
value of, 108-111.
with cornstarch mold, 239.
with squares of pie crust, 242. Fruit acids, no. Fruit-ade, 20. Fruit butter, loi. Fruit juice, 18, 20, in. Fruit scallops, 115. Fruit sponge, 236. Fruit tapioca, 116.
Garbage, care of, 266. Garden making, 219-221. Gas, from yeast, 49. Gastric juice, 127. Gelatin in meat, 205. Gelatin mold, 236. Germs, in milk, 36. Gluten, in bread; 45. Good bread flour, 48. Good manners, 79-81. Grains, sff Cereals.
Green corn, composition of, 225. Griddle cakes :
digestibility of, 126.
for supper and other meals,