Dehydrated vegetables, 84
Desserts, frozen, 150-159; gelatin,
219-220
Dextrose, 28
Diet, causes of poor, 3-4; sugar
in, 33-34; place of fruit in, 49;
use of.eggs in, 97; uses of milk
in, 122-123; use of cheese in,
129; use of fats in, 140; use of
meat in, 173-174; legumes and
nuts in, 258-260
Digestibility of fats, 139-140
Digestion, 8-9
Dinner patterns, 360-361
Disaccharides, 28, 29
Divinity, 43
[384]
Doughnuts, 271; raised, 317
Doughs, defined, 265; classifica¬
tion of, 265; basic, and varia¬
tions, 272-279 ; proportions for,
279; sweet, 316
Dried fish, 242, 250, 255
Dried fruits, purpose of drying,
57; methods of drying, 57;
composition and nutritive value,
57-58; selection and buying, 58;
preparation and cooking, 58-59
Dried whole milk, 116
Drop biscuits, 274
Drop cookies, 308
Drop fritters, 271
Ducks. See Poultry
Dumplings, 271, 274; fruit, 330
"Dutch” fruit pies, 328-329
Egg pancake, 267
Egg white, in candies, 43; appear¬
ance and physical structure,
95- 96; beaten, 101-102; in
mousses and parfaits, 158; as
leavening agent, 289
Eggnogs, 123
Eggs, function of, 95; appearance
and physical structure, 95-96;
composition and nutritive value,
96- 97; selection and buying of,
97; cold storage, 99; frozen,
99-100; dried, 100; care and
home storage, 100-101; prin¬
ciples of cookery, 101-102;
methods of cookery, 102-105;
typical dishes, 105-107; sponge
cakes, 107-110; custards, 110-
112; other uses, 112; in cakes,
296; in yeast breads, 312-313
Emergency flour, 285
Emulsifying agent, eggs as, 102
Endosperm of cereals, 88
Energy, food as source of, 4-6,
9-11
Enriched bread, Federal standards
for, 319-320
Enriched cereals, 90
Enriched flours, 284-285
Entire wheat flour. See Whole¬
wheat flour
Enzymes, 8
Ethylene gas in artificial ripening
of fruit, 48
Evaporated milk, 116 •
Extracts, flavoring, 352-354
Fan tans, 317-318
Farina, 90
Fats, in food, 7; in fruits, 45, 48;
in cereals, 86; in milk, 113, 114;
in cheese, 129; sources and
chemical structure of, 136; in¬
stability of, 137; properties of,
137-138; melting points of,
137-138; smoking points of,
138; composition and nutritive
value of, 138-140, 142; diges¬
tibility of, 139-140; use of, in
diet, 140; selection and buying
of, 140-142; manufacture of,
142-143; lard, 143-144; com¬
pounds, 144; hydrogenated,
144; vegetable oils, 144;
amounts and kinds to buy, 144;
care and storage of, 144-145;
kitchen-rendering of, 145; use
of, in food preparation, 1 45—
149; substitution of, 149; in
meat, 172; in cakes, 297; in
yeast breads, 312
Fatty acids, kinds of, 137; es¬
sential, 139
Fillings, for cakes, 306-307; pie,
322-329
Fish, in salads, 168; fishing indus¬
try, 242-243; civilian per capita
consumption, 243; sources of
supply, 244; kinds of, 244-247 ;
< composition and nutritive value,
246, 247-249; forms of, in
principal markets, 248; selec¬
tion and care of, 249-250; fin,
cooking methods for, 250-254,
255. See also Shellfish
Flavor, conservation of, in veg¬
etable cookery, 75; of cheese,
129; importance of, in fats, 1 45—
146; in icecreams, 150-151; im¬
portance of, to good nutrition,
348-349; sensory factors in,
349; psychological factors, 349.
See also Condiments
Flavoring extracts, 352-354
Flour, described, 280; rye, 280,
286-287; wheat, 280-281 ; mill¬
ing and blending of, 281-283;
[385]
wartime, 283-285; composition
of, 284; quality in, 285-286;
oat, 288; cake, 296; in bread¬
making, 310-31 1, 315-316. See
also Meal
Page 353
Presented as published in 1935. 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
Dehydrated vegetables, 84 Desserts, frozen, 150-159; gelatin, 219-220 Dextrose, 28
Diet, causes of poor, 3-4; sugar in, 33-34; place of fruit in, 49; use of.eggs in, 97; uses of milk in, 122-123; use of cheese in, 129; use of fats in, 140; use of meat in, 173-174; legumes and nuts in, 258-260 Digestibility of fats, 139-140 Digestion, 8-9 Dinner patterns, 360-361 Disaccharides, 28, 29 Divinity, 43
[384]
Doughnuts, 271; raised, 317 Doughs, defined, 265; classifica¬ tion of, 265; basic, and varia¬ tions, 272-279 ; proportions for, 279; sweet, 316 Dried fish, 242, 250, 255 Dried fruits, purpose of drying, 57; methods of drying, 57; composition and nutritive value, 57-58; selection and buying, 58; preparation and cooking, 58-59 Dried whole milk, 116 Drop biscuits, 274 Drop cookies, 308 Drop fritters, 271 Ducks. See Poultry Dumplings, 271, 274; fruit, 330 "Dutch” fruit pies, 328-329
Egg pancake, 267 Egg white, in candies, 43; appear¬ ance and physical structure,
95- 96; beaten, 101-102; in mousses and parfaits, 158; as leavening agent, 289
Eggnogs, 123
Eggs, function of, 95; appearance and physical structure, 95-96; composition and nutritive value,
96- 97; selection and buying of, 97; cold storage, 99; frozen, 99-100; dried, 100; care and home storage, 100-101; prin¬ ciples of cookery, 101-102; methods of cookery, 102-105; typical dishes, 105-107; sponge cakes, 107-110; custards, 110- 112; other uses, 112; in cakes, 296; in yeast breads, 312-313
Emergency flour, 285 Emulsifying agent, eggs as, 102 Endosperm of cereals, 88 Energy, food as source of, 4-6, 9-11
Enriched bread, Federal standards for, 319-320 Enriched cereals, 90 Enriched flours, 284-285 Entire wheat flour. See Whole¬ wheat flour Enzymes, 8
Ethylene gas in artificial ripening of fruit, 48
Evaporated milk, 116 •
Extracts, flavoring, 352-354
Fan tans, 317-318 Farina, 90
Fats, in food, 7; in fruits, 45, 48; in cereals, 86; in milk, 113, 114; in cheese, 129; sources and chemical structure of, 136; in¬ stability of, 137; properties of, 137-138; melting points of, 137-138; smoking points of, 138; composition and nutritive value of, 138-140, 142; diges¬ tibility of, 139-140; use of, in diet, 140; selection and buying of, 140-142; manufacture of, 142-143; lard, 143-144; com¬ pounds, 144; hydrogenated, 144; vegetable oils, 144; amounts and kinds to buy, 144; care and storage of, 144-145; kitchen-rendering of, 145; use of, in food preparation, 1 45— 149; substitution of, 149; in meat, 172; in cakes, 297; in yeast breads, 312
Fatty acids, kinds of, 137; es¬ sential, 139
Fillings, for cakes, 306-307; pie, 322-329
Fish, in salads, 168; fishing indus¬ try, 242-243; civilian per capita consumption, 243; sources of supply, 244; kinds of, 244-247 ; < composition and nutritive value, 246, 247-249; forms of, in principal markets, 248; selec¬ tion and care of, 249-250; fin, cooking methods for, 250-254, 255. See also Shellfish Flavor, conservation of, in veg¬ etable cookery, 75; of cheese, 129; importance of, in fats, 1 45— 146; in icecreams, 150-151; im¬ portance of, to good nutrition, 348-349; sensory factors in, 349; psychological factors, 349. See also Condiments Flavoring extracts, 352-354 Flour, described, 280; rye, 280, 286-287; wheat, 280-281 ; mill¬ ing and blending of, 281-283;
[385]
wartime, 283-285; composition of, 284; quality in, 285-286; oat, 288; cake, 296; in bread¬ making, 310-31 1, 315-316. See also Meal