Foods, their selection and preparation

Acids, use of, in food, 350-351 Amino acids, 7 Angel-food cakes. See Sponge cakes Apples, varieties of, 50-51; canned, 55 Apricots, canned, 55 Ascorbic acid, 15-16 Bacteria, in milk, 119, 122; lactic-acid-forming, 119; putrefactive, 119; disease-producing, 119; methods of control, 119-120; for leavening, 295 Baked custards, 111 Baked eggs, 104 Baking, of fruits, 54; of vege¬ tables, 78; of fish, 251-253. See also Roasting Baking powders, as leavening agents, 291-292; kinds of, 292, Baking soda as leavening agent, 290-291 Banana cream pie, 323 Bananas, 47 Barley, uses of, 87 Barley sugar, 35 Batters, defined, 265; basic, and variations, 265-271; propor¬ tions for, 272. See also Doughs, Flour Bavarian creams, 220 Beans, boiled navy, 263; Boston baked, 263. See also Legumes and nuts Beef, wholesale and retail cuts of, 179; typical cuts from, ISO- 184; timetable for cooking, 206; cooking methods, 206. See also Meat Beriberi, 92 Berries, canned, 55 Beverages, use of milk in, 123-124 Binding, use of eggs in, 101 Biscuits, 272-274; drop, 274 Blanching, 74 Boiled icings, 305-306 Boiling, of vegetables, 78-79; of fish, 254 Bone in meat cuts, 172-173 Bouillon, 204 Bowknots, 318 Braising, of meat, 201; of poultry, 229, 236-238 Bran, 282 Bran layer, protective coat of cereals, 88 Brands, of canned vegetables, 82; as guide in selection of food fats, Bread, standard for, 279; flours for, 281; from corn meal, 288; bakery, 319; nutritive value of, 319-320; Federal standards for enrichment of, 319-320. See also Rolls Bread, salt-rising, 295, 318-319 Bread, yeast-leavened, yeast, 276- 279, 312; flour for, 310-311; liquids, 311-312; salt, 312; sugar, 312; fat, 312; egg, 312- 313; proportions, 313; methods of combining ingredients, 3 13— 315; variations, 315-318 Breakfast foods, cereal, ready-tocook, 88-90; cooking of, 91 Breakfast patterns, 359-360 British gum, 61 Brittle candies, 42 Broiling, directions for, 199; of poultry, 229, 230-231; of fish, Brown stock, 204 Brown sugar, 30 [383] Buckwheat, 87 Buds, flower, as condiment, 354 Buffet service, 362-363 Bulbs as food, 70 Butter, grades of, 140-141 ; manu¬ facture of, 142 Butterflies, 318 Buttermilk, 116 Buttermilk lemonade, 123-124 Butterscotch pie, 323 Cafe au lait, 123, 340 Cake, plain, 271; flours for, 281. See also Sponge cakes Cakes containing fat, ingredients of, 296-297; proportions for, 297-298; variations in, 298— 299; methods of combining in¬ gredients, 299-303; baking of, 303-304; baking at high alti¬ tudes, 304-305; icing, 305-308; fillings, 306-307; care and stor¬ age of, 308. See also Cookies Calories, defined, 11; in meat, 173 Calorimeter, 10, 11 Candies, classification of, 39; cream, 39-42; uncrystallized, 42-43; special-texture, 43-44. See also Sugar Candling of eggs, 98 Cane sugar sirup, 31 Canned fish, 243, 255; selection of, 250 Canned fruit, appearance and palatability, 54; kinds avail¬ able, 54-55; nutritive value, 55; selection of, 55-56; grades, 56; in salads, 168 Canned vegetables, 81; composi¬ tion and nutritive value, 81; guides to buying, 81-82; brands, 82 ; informative labeling of, 82; size of cans, 82, 83; preparation of, 82-83 Cans, standard sizes for fruits and vegetables, 83 Capers, 354 Caramel, 35 Caramel pecan rolls, 316 Caramels, 43