Foods, their selection and preparation

Carbohydrates, food constituents, 6-7; in ripe fruit, 45, 47—48 ; in vegetables, 67, 69, 70; in cereals, 85-86; in milk, 115 Carving, directions for, 213-216 Cassina, 346-347 Celery, diet value of, 71 Cereal macaroons, 333 Cereals, use of, 85, 86-87; com¬ position and nutritive value, 85-86; parts of the grain, 87- 88, 89; breakfast foods, 88-90; selection and buying of, 90-91; care and storage of, 91 ; cooking of breakfast foods, 91 ; rice, 91- 94; macaroni products, 94; noodles, 94 Cerelose, 30 Certified milk, 120 Charlotte Russe, 220 Cheese, development of cheese¬ making, 126-127; varieties of, 127-128; composition and nu¬ tritive value, 128-129; use of, in diet, 129; digestibility, 129; selection and buying of, 1 29— 132; kinds and cost, 130-132; care and storage of, 132-133; preparation and cookery, 1 33— 135; as seasoning, 135. See also Cottage cheese Cheese dressings, 167 Cheese fondue, 135 Cheese spreads, 128 Cheese straws, 330 Cherries, canned, 55 Chicken a la king, 239 Chicken salad, 239 Chickens. See Poultry Chiffon pies, 325-326; fillings for, Chiffonade dressing, 167 Chili, 351 Chocolate, popular milk beverage, 123. See also Cocoa and chocolate Chocolate cake, 299 Chocolate drop cookies, 309 Chocolate pie, 323 Chocolate sirup, 346 Chops, veal and lamb, cuts for, 185-187 Cinnamon rolls, 316 Citrus fruits, artificial ripening of, 48; size, 51 Clams, 247; selection and care of, 250; cooking of, 254 Clarifying of soup stock, 204 Cloverleaf rolls, 278 Cobblers, 329 Cocoa, popular milk beverage, Cocoa and chocolate, source and history of, 343-344; manufac¬ ture of, 344; composition and nutritive value, 344-345; selec¬ tion and buying, 345; care and storage, 345; use in cookery, 345-346; preparation of, as beverage, 346 Coconut cream pie, 323 Coconut custard pie, 325 Coconut kisses, 333 Coffee, consumption of, 334; kinds of, 334-335; preparation for market, 335; composition and use, 335-337; decaffeinated, 337; soluble, 337-338; selec¬ tion and buying of, 337-338; care and storage of, 338; prepa¬ ration for serving, 338-340 Cold-storage eggs, 99 Color in cooked vegetables, 75-76 Condensed milk, 116 Condiments, described, 348; im¬ portance of flavor, 348-349; kinds of, 349-354; use of, 354- Consomme, 204 Cooked salad dressings, 165, 166 Cooked vegetables as material for salads, 168 Cookies, 271; described, 308; distinguished from cake, 308; sheet or drop, 308; cut or sliced, 308; baking and icing of, 308-309; chocolate drop, 309 Corn, uses of, 87; composition of, 287; bread from meal, 288 Corn meal, 280, 287—288 Corn oil, 144 Corn sirup, 32 Costs. See Price Cottage cheese, 124 Cottonseed oil, 144 Cover batters, 266-267 Crabs, 245-247; selection of, 250; cooking of, 255 Cream, 113, 116; sour, 124-125; whipped, 125 Cream candies, 39-42 Cream pies, 322-324 Cream puffs, 267-268 Cream salad dressings, 164 Cream sauce omelets, 106-107 Cream sauces. See White sauces Cream soups, 64-65; whole and skim milk in, 124 Cream of tomato soup, 124 Creamed chicken, 238-239 Creamed vegetables, 79-80 Creamy eggs, 105 Crescents, 317 Croquettes, legume, 263 Custard pies, 324-325 Custards, tapioca, 65; defined, 110; kinds of, 110-111; basic proportions, 111; soft, 111; baked, 111; methods of pre¬ paring, 111-112; French, 112; variations in flavor, 112; rennet, Deep-dish fruit pies, 328 Deep-fat frying. See Frying Defrosting of frozen meat cuts,