Foods and home making

Dining room . . . 105, 203, 205 Dinner and luncheon compared 448, 461 plans 449 serving 456 table, setting 454 Dish towels, care of . . 166, 169 Dishes china 21 1 draining 165, 169 draining, rack for . . . . 166 drying with towel . . 166, 169 earthenware . . . .210,218 general, serving . . .112,115 greasy, how washed . . . 163 hot or cold for serving . . 120 kinds 21 1 passing and removing from table 121, 124 placed on table . . . . 114 porcelain 210,218 serving, near hostess 112, 115 shape and design . . . 209, 210 soaking .... 163, 164, 168 Dishwashing and dish-storage center, 144,154 contest 156 efficiency in . . . . 167, 169 are to pages. motions in 167 score card 16 1 steps in 165, 168 Dissolving solids in water . 32 Doughnuts, time of cooking . 296 Draft direct 183 indirect 184, 186 Drainboard of sink . . . . 143 position of 167, 169 Dreamers ( recipe ) .... 543 Drying foods 530, 531 Earthenware utensils . . 29, 590 Efficient work, suggestions for 192, 201 Eggnog ( recipe ) . . . .482, 483 Eggs beating 84, 97 composition of . . . 99, 261 cooking in water . . . 96, 102 hard-cooked 96 in coffee 75 in custard, saving . . . 317 in salad ( recipe ) . . . . 292 packing in water glass . . 95 poached {recipe) .... 96 qualities of good . . . 94, 101 soft-cooked 96 souffle 251 storage 92 storing in refrigerator . . 95 strictly fresh 92 tests for freshness . 93-95, 101 washing 95 whites of, cutting and fold- ing 98 yolks of, for babies 502-506, 508 Enamelware utensils 27, 29, 5891 English cut . 352, 357, 367, 3721 Equipment kitchen, arrangement of . 144 needed to prepare food . 142 Expenditures, household . 198, 203 622 Index References are to pages. Expenses for living . . . 195, 196 Extractives in tough cuts of meat 35°, 371 Family cooperating with xvi, 8, 118, i37, 138, 139, 145, U6, 194, 477-48i, 489, 49°, 495, 496, 507 style of table service 118, 123, 339, 344 Farina ( recipe ) 52 Fat care after frying .... 299 compared with carbohy- drates 288, 299 in foods 59, 60, 61, 63, 70, 72, 99, 248, 256, 260-262, 266, 288, 289, 299, 333, 249, 351, 362, 371, 402, 403, 408 slow digestion of ... . 289 temperature for frying . . 296 to clarify 299 use in body . . 288, 299, 584 Fat-back (cut of pork) . . 387 Feeding bottle, care of . . 500 Fell, mutton 386 Field trip to bakery . . . 433 Figs, buying 45, 47 Fillet of beef 356 Finger bowls 343 Finger nails, clean . . . 473, 474 Fingers, foods eaten from 134, 140 Fire box 182 Firebuilding .... 182, 187 at a picnic .... 542, 546 Fireless cooker . . . . 51, 56 electric 57, 181 for cooking cereals and dried legumes . . 57, 259 points in using .... 57 Fires at picnic, putting out 544, 546 First course, when placed on table 1 14 Fish and milk . . . ... 404 bones .... buying .... cleaning .... ... 404 composition . . 402, 403 cost ... 403 dry or lean . . . 402, 410 fat 403, 410 foods to use with ... 404 fresh-water . . . 402, 410 frozen .... ... 404 keeping of . . . . . . 401 salad ( recipe ) . . ... 293 salt-water . . . 402, 410 steak, baked ( recipe ) . . 406 storing in refrigerator . . 404 utensils- for cooking . . 405 Flame, blue . . . . . . 178 Flank beef . . . 352, 357, 361, 372 lamb 384, 3QO veal 381, 39° Flavoring for left-over meat ... 378 in veal .... • • • 382 materials in tough cuts of meat . . . 350, 371 Flies • • • 59i