Nut-brittle kisses, 333
Nut macaroons, 333
Nutrients, available for civil con¬
sumption, 5; table of, 16-17;
amounts required, 17-18; in
United States food supply, 19;
sugar as source of energy, 33-34;
in fruits, 45-46; in starch, 61;
in vegetables, 67-71; loss of, in
cooking vegetables, 76-78; loss
of, in vegetable canning, 81; in
cereals, 85-86; in eggs, 96-97;
in whole milk, 114-115; in
skim milk, 116-117; in cheese,
128-129
Nutrition, science of, 4; value of
fats in, 138-140, 142; in salads,
163; value of meat in, 173-174;
in gelatin, 217; in poultry, 221—
'222; in fish, 247-249
Nuts. See Legumes and nuts
Oats, 288; uses of, 87
Oils, 7; vegetable, 144. See also
Fats
Oleomargarine. See Margarine
Olive oil, 141, 144
Omelets, fluffy, 105, 106; French,
106; cream-sauce, 106-107;
cheese, 135; aux fines herbes,
350
Orange juice, canned, 55
Oranges, artificial ripening of, 48;
varieties of, 51; size, 51
Organic foods, 10
Oven regulators, 197
Oysters, 245; selection and care
of, 250; ways of cooking, 254
Pan-broiling, directions for, 1 99—
200
Pancake, egg, 267. See also Grid¬
dle cakes
Pan-frying. See Frying
Panning of vegetables, 79
Panocha, 41-42
Paprika, 351
Parfaits, 158
Parker House rolls, 278
Pasteurized milk, 121
Pastry, plain, 275-276; flours for,
281; piecrust, 321-322; pastry
cases, 329-330; cheese straws,
330; fruit dumplings, 330. See
also Pies
Pastry, puff, 330-331
Pastry cases, 329-330
Patty shells, 331
Peaches, canned, 54
Peanut oil, 144
Pears, varieties of, 51; canned, 55
Pecan pie, 325
Pectin, in candies, 44; fruit as
source of, 47-48
Penny puffs, 317
Pentoses, 28
Peppers as condiments, 351
Pies, fillings for chiffon, 220;
classification of, 321; pastry for,
321-322; cream, 322-324; me¬
ringue for, 324; custard, 324-
325; very rich, 325; chiffon,
325-326; fruit, 326-329; other
kinds of, 329
Pineapple, canned, 54-55
Planked fish, 253
Plants, as source of food energy,
10-11
Plums, canned, 55
Poached eggs, 103
Poaching of fish, 254
Pods as green vegetable, 71
Polysaccharides, 28
Popovers, 266
Pork, cuts of, 188-190; cooking
methods, 207-208; timetable
for cooking, 208; carving of,
215, 216
Pot roasts, cuts of beef for, 1 82—
184; carving of, 215
Potatoes. See Sweet potatoes.
White potatoes
Poultry, in salads, 168; produc¬
tion and consumption of, 221,
223; composition and nutritive
value, 221-222; fresh, calendar
of, 222; market classes of, 222-
225; selection and buying of,
225-227; care and storage of,
227-228; preparation and cook¬
ery, 228-230; defrosting, 229;
methods of cooking, 230-239
carving of, 239-241
Powdered sugar, 30
Pralines, 41-42
Pressure saucepans, 79
[387]
Price, of fruits, 52; of dried fruits,
58; of vegetables, 73; as factor
in selection of food fats, 141-142;
ofmeat, 178; of poultry, 226-227
Process cheese, 127
Proteins, as body constituent, 7,
12; in fruits, 45, 48; in white
potatoes, 70; in cereals, 85; in
eggs, 96; in milk, 114-115; in
cheese, 129; meat as source of,
173; in poultry, 221; in fish,
247; in legumes and nuts, 256
Puddings, starch, 63; tapioca
fruit, 65
Puff pastry, 330-331
Pumpkin pie, 325
Queen fritters, 268
Quick pan rolls, 317
Raw milk, 121
Rennet custards, 124
Restored cereals, 90
Rhubarb, diet value of, 71
Rib cuts of meat, 176
Riboflavin, 15, 16
Rice, consumption of, 87; varie¬
ties of, 9 1-92 ; milling of, 92-93 ;
cooking of, 93-94
Ripening, artificial, of fruit, 48
Roasting, directions for, 198-199;
Page 356
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
Nut-brittle kisses, 333 Nut macaroons, 333 Nutrients, available for civil consumption, 5; table of, 16-17; amounts required, 17-18; in United States food supply, 19; sugar as source of energy, 33-34; in fruits, 45-46; in starch, 61; in vegetables, 67-71; loss of, in cooking vegetables, 76-78; loss of, in vegetable canning, 81; in cereals, 85-86; in eggs, 96-97; in whole milk, 114-115; in skim milk, 116-117; in cheese, 128-129
Nutrition, science of, 4; value of fats in, 138-140, 142; in salads, 163; value of meat in, 173-174; in gelatin, 217; in poultry, 221-222; in fish, 247-249 Nuts. See Legumes and nuts
Oats, 288; uses of, 87 Oils, 7; vegetable, 144. See also Fats
Oleomargarine. See Margarine Olive oil, 141, 144 Omelets, fluffy, 105, 106; French, 106; cream-sauce, 106-107; cheese, 135; aux fines herbes, 107
Orange juice, canned, 55 Oranges, artificial ripening of, 48;
varieties of, 51; size, 51 Organic foods, 10 Oven regulators, 197 Oysters, 245; selection and care of, 250; ways of cooking, 254
Pan-broiling, directions for, 199-200;
Pancake, egg, 267. See also Grid¬ dle cakes
Pan-frying. See Frying Panning of vegetables, 79 Panocha, 41-42 Paprika, 351 Parfaits, 158 Parker House rolls, 278 Pasteurized milk, 121 Pastry, plain, 275-276; flours for, 281; piecrust, 321-322; pastry cases, 329-330; cheese straws, 330;
330; fruit dumplings, 330. See also Pies
Pastry, puff, 330-331 Pastry cases, 329-330 Patty shells, 331 Peaches, canned, 54 Peanut oil, 144
Pears, varieties of, 51; canned, 55 Pecan pie, 325
Pectin, in candies, 44; fruit as source of, 47-48 Penny puffs, 317 Pentoses, 28
Peppers as condiments, 351 Pies, fillings for chiffon, 220; classification of, 321; pastry for, 321-322; cream, 322-324; me¬ ringue for, 324; custard, 324- 325; very rich, 325; chiffon, 325-326; fruit, 326-329; other kinds of, 329 Pineapple, canned, 54-55 Planked fish, 253
Plants, as source of food energy, 10-11
Plums, canned, 55 Poached eggs, 103 Poaching of fish, 254 Pods as green vegetable, 71 Polysaccharides, 28 Popovers, 266
Pork, cuts of, 188-190; cooking methods, 207-208; timetable for cooking, 208; carving of, 215, 216
Pot roasts, cuts of beef for, 1 82— 184; carving of, 215 Potatoes. See Sweet potatoes. White potatoes
Poultry, in salads, 168; production and consumption of, 221, 223; composition and nutritive value, 221-222; fresh, calendar of, 222; market classes of, 222- 225; selection and buying of, 225-227; care and storage of, 227-228; preparation and cookery, 228-230; defrosting, 229; methods of cooking, 230-239; carving of, 239-241 Powdered sugar, 30 Pralines, 41-42 Pressure saucepans, 79
[387]
Price, of fruits, 52; of dried fruits, 58; of vegetables, 73; as factor in selection of food fats, 141-142; of meat, 178; of poultry, 226-227 Process cheese, 127 Proteins, as body constituent, 7, 12; in fruits, 45, 48; in white potatoes, 70; in cereals, 85; in eggs, 96; in milk, 114-115; in cheese, 129; meat as source of, 173; in poultry, 221; in fish, 247; in legumes and nuts, 256 Puddings, starch, 63; tapioca fruit, 65; dessert, 107
Puff pastry, 330-331 Pumpkin pie, 325
Queen fritters, 268 Quick pan rolls, 317
Raw milk, 121 Rennet custards, 124 Restored cereals, 90 Rhubarb, diet value of, 71 Rib cuts of meat, 176 Riboflavin, 15, 16 Rice, consumption of, 87; varie¬ ties of, 9 1-92 ; milling of, 92-93 ; cooking of, 93-94 Ripening, artificial, of fruit, 48 Roasting, directions for, 197-199;