Leafy vegetables, diet value of, 71
Leavening agents, air in egg as,
101-102; described, 289; phys¬
ical, 289-290; baking soda, 290-
291; baking powders, 291-292,
293; yeasts, 292-295; bacteria,
295
Left-over vegetables, 81
Legumes and nuts, described, 256;
composition and nutritive value,
256-257; digestibility, 258;
uses in diet, 258-260; selection
and care of, 260-262; prepara¬
tion and cookery, 262-264
Lemon pie, 323-324
Lemonade, buttermilk, 123-124
Lemons, size, 51
Lettuce, types of, 163
Levulose, 28-29
Loaf sugar, -30
Lobsters, 245; selection of, 250;
cooking of, 254-255
Lorenzo dressing, 167
Lump sugar, 30
Luncheon meats. See Sausages
Luncheon patterns, 360
Macaroni, flours for, 281
Macaroni and cheese, 133-134
Macaroni products, 94
Macaroons, 333
Maltose, 29
Maple sirup, 32
Margarine, manufacture of, 1 42—
143
Marshmallows, 43
Mate, 347
Mayonnaise, 164, 165-166
Meal, described, 280; corn, 280,
287-288; rye, composition of,
287. See also Flour
Meals, combining foods in, 21-23;
planning of, 356; advance plan¬
ning, 357-358; appetite appeal,
358-359; satiety value, 359;
breakfast, 359-360; luncheon,
360; supper, 360; dinner, 360-
361; special, 361; serving of,
361-364; buffet supper, 362-
363
Meat, in salads, 168; defined, 170-
171; production of, in United
States, 170; appearance and
physical structure of, 1 7 1—173
composition and nutritive value,
173-174; selection and buying,
174; judging quality of, 174—
178; inspection of, 177; aging
of, 177-178; price of, 178; beef
cuts, 179-184; veal and lamb
cuts, 185-187; pork cuts, 188-
190; care and storage of, 190—
191; preparation for cooking,
191-192; principles of cookery,
193-197; methods of cooking,
197-204; gravies and sauces,
204-206; beef, cooking of, 206;
veal, cooking of, 206-207 ; pork,
cooking of, 207-208; lamb and
[386]
mutton, cooking of, 208-209;
variety meats, cooking of, 210-
212; sausages and luncheon
meats, cooking of, 212-213;
carving, 213-216
Meat pies, 329
Melting points of food fats, 137—
138
Meringue(s), for pies, 324; prepa¬
ration and uses, 331-333; glaces,
333; shells, 333; torte, 333
Middlings, 282
Milk, role of, in growth, 113;
physical forms of, 113-114;
composition and nutritive value,
114-115; variations in com¬
position, 115-116; composition
standards, 116-118; cows and
milk production in the United
States, 117; digestibility of,
118-119; bacteria in, 119-120;
sanitary grades of, 120-121;
home care of, 121-122; uses of,
in diet, 122-123; cookery, 123—
125; sour cream, 124-125;
whipped cream, 125
Milk sherbets, 159
Milkshakes, 123
Milled rice, 92-93
Millet, 87
Minerals, as body constituent,
7-8, 12; fruits as source of, 45,
49; in vegetables, 69; in ce¬
reals, 86; in eggs, 97; in milk,
115; in cheese,- 129; meat as
source of, 173
Mints, 41
Mixed table sirups, 32
Mock mayonnaise, 165
Molasses, 31
Monosaccharides, 28-29
Mousses, 158
Muffins, 269-271
Mushrooms, 354
Mutton, stock, 204; cooking meth¬
ods, 208-209. See also Lamb
Nectars, 55
Niacin, 15
Nicotinic acid, 15
Nonfat milk solid, 116
Noodles, 94
Nut brittle, 42
Page 355
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
Leafy vegetables, diet value of, 71 Leavening agents, air in egg as, 101-102; described, 289; physical, 289-290; baking soda, 290- 291; baking powders, 291-292, 293; yeasts, 292-295; bacteria,
Left-over vegetables, 81 Legumes and nuts, described, 256; composition and nutritive value, 256-257; digestibility, 258; uses in diet, 258-260; selection and care of, 260-262; preparation and cookery, 262-264 Lemon pie, 323-324 Lemonade, buttermilk, 123-124
Lemons, size, 51 Lettuce, types of, 163 Levulose, 28-29 Loaf sugar, -30
Lobsters, 245; selection of, 250;
cooking of, 254-255 Lorenzo dressing, 167 Lump sugar, 30 Luncheon meats. See Sausages Luncheon patterns, 360
Macaroni, flours for, 281 Macaroni and cheese, 133-134 Macaroni products, 94 Macaroons, 333 Maltose, 29 Maple sirup, 32
Margarine, manufacture of, 1 42—
Marshmallows, 43 Mate, 347
Mayonnaise, 164, 165-166 Meal, described, 280; corn, 280, 287-288; rye, composition of, 287. See also Flour Meals, combining foods in, 21-23; planning of, 356; advance planning, 357-358; appetite appeal, 358-359; satiety value, 359; breakfast, 359-360; luncheon, 360; supper, 360; dinner, 360- 361; special, 361; serving of, 361-364; buffet supper, 362-
Meat, in salads, 168; defined, 170-171; production of, in United States, 170; appearance and physical structure of, 171-173 composition and nutritive value, 173-174; selection and buying, 174; judging quality of, 174— 178; inspection of, 177; aging of, 177-178; price of, 178; beef cuts, 179-184; veal and lamb cuts, 185-187; pork cuts, 188-190; care and storage of, 190-191; preparation for cooking, 191-192; principles of cookery, 193-197; methods of cooking, 197-204; gravies and sauces, 204-206; beef, cooking of, 206; veal, cooking of, 206-207; pork, cooking of, 207-208; lamb and
[386]
mutton, cooking of, 208-209; variety meats, cooking of, 210- 212; sausages and luncheon meats, cooking of, 212-213; carving, 213-216 Meat pies, 329
Melting points of food fats, 137—
Meringue(s), for pies, 324; preparation and uses, 331-333; glaces, 333; shells, 333; torte, 333 Middlings, 282
Milk, role of, in growth, 113; physical forms of, 113-114; composition and nutritive value, 114-115; variations in composition, 115-116; composition standards, 116-118; cows and milk production in the United States, 117; digestibility of, 118-119; bacteria in, 119-120; sanitary grades of, 120-121; home care of, 121-122; uses of, in diet, 122-123; cookery, 123— 125; sour cream, 124-125; whipped cream, 125 Milk sherbets, 159 Milkshakes, 123 Milled rice, 92-93 Millet, 87
Minerals, as body constituent, 7-8, 12; fruits as source of, 45, 49; in vegetables, 69; in cereals, 86; in eggs, 97; in milk, 115; in cheese,- 129; meat as source of, 173 Mints, 41
Mixed table sirups, 32 Mock mayonnaise, 165 Molasses, 31 Monosaccharides, 28-29 Mousses, 158 Muffins, 269-271 Mushrooms, 354
Mutton, stock, 204; cooking meth¬ ods, 208-209. See also Lamb
Nectars, 55 Niacin, 15 Nicotinic acid, 15 Nonfat milk solid, 116 Noodles, 94 Nut brittle, 42