Foods, their selection and preparation

Flour mixtures, classification of, 265. See also Batters, Doughs Flowers used as vegetables, 71 Fluffy omelet, 105, 106 Fondant, 39-41 Fondue, cheese, 135 Food, selection of, 3; habits, 4; functions of, 4-6; as source of energy, 4-6, 9-1 1 ; composition of, 6-8; absorption and diges¬ tion of, 8-9; building and regulating, 11-16; nutrients re¬ quired, 16-17; table of nutri¬ ents, 16-17; basic groups, 1 8-2 1 ; family supplies of, 21, 22, 24- 27 ; combining, into meals, 2 1-23 French custards, 112 French dressings, 165 French ice cream, 157 French omelet, 106 Fricassee of chicken, 237 Fried eggs, 103-104 Fritters, queen, 268; drop, 271 Frozen custard, 157 Frozen desserts, ice creams, 1 50— 152; fruit ices, 152; methods of freezing, 153-156; selection of commercial icecreams, 156-157; home preparation of, 157-159 Frozen eggs, 99-100 Frozen fish, 243; selection and care of, 249-250 Frozen fruits, 56-57 Frozen meats, 191; defrosting of, 192; cooking of, 204 Frozen vegetables, 83-84 Fruit cake, 299 Fruit dumplings, 330 Fruit ices, 152 Fruit mousses, 158 Fruit pies, 326-329 Fruit salads with gelatin, 219, 220 Fruits, classification of, 45; com¬ position and nutritive value, 45- 46; changes during ripening, 46- 49; digestibility and place in diet, 49; selection and buy¬ ing, 49-52; care and storage, 52-53; preparation and cook¬ ery,. 53-54; canned, 54-56; frozen, 56-57; dried, 57-59; used as vegetables, 7 1 ; fresh and canned, in salads, 168; in gela¬ tin salads and desserts, 219, 220 Frying, use of fats in, 146-147; of meat, 200-201; of poultry, 229, 231-232; of fish, 253 Fudge, 41 Fungi, use of, in flavoring, 354 Galactose, 29 Geese. See Poultry Gelatin, in candies, 43; described, 217; sources of, 217; composi¬ tion and nutritive value, 217; selection and buying of, 217- 218; in food preparation, 218- 219; salads, 219, 220; desserts, 219-220 Germ of cereals, 88 Ginger, 354 Gingerbread, 271 Glazed vegetables, 80-81 Glucose, 28 Gluten, 86 Glycerin, 136 Gold cake, 299 Grades, of fruit, 51-52; of canned fruits, 56; of dried fruits, 58; of vegetables, 73; of canned vegetables, 81-82; of eggs, 98- 99; sanitary, of milk, 120-121; of cheese, 129-130; of butter, 140-141; of meat, 175-177; of poultry, 226. See also Stand¬ ards Graham flour. See Whole-wheat flour Grains. See Cereals Granulated sugar, 29-30 Granulated wheat cereal, 90 Grapefruit, size, 51 Gravies, 64; preparation of, 204- Greens, salad, 161-163, 168 Griddle cakes, 268-269 Gum arabic in candies, 43 Gumdrops, 43 Ham, 188-190; carving of, 215, Hard-cooked eggs, 102-103 Herb dressings, 167 Herbs, 353, 354 Hexoses, 28 High-extraction flour, 283-284 Hollandaise sauce, 80 Homogenization of milk, 114 Honey, 32-33; in candies, 43; in cakes, 296 Horseradish, 354 Ice creams, popularity of, 150; flavor, 150-151; body, 151; texture, 151; initial smooth¬ ness, 152; stability, 152; methods of freezing, 153-156; selection of commercial, 1 56— 157; home preparation of, 1 57— Icings, uncooked, 305; boiled, 305-306; double-boiler, 306; spreading of, 307-308 Inspection, Federal, 140, 177 Jellied soup, 204 Jellies, plain, 219 Labeling of canned vegetables, 82 Labels as guide in selection of food fats, 140 Lactose, 29 Lamb, cuts of, 185-187; stock, 204; cooking methods, 208- 209; timetable for cooking, 209; carving, 215-216 Lard, varieties and manufacture of, 143-144