sugar-sirup equivalents, 34-35;
in cookery, 35-38; effect of
heat on, 35-36, 37; control of
crystallization, 36-38; fruits as
source of, 45; in cakes, 296; in
breadmaking, 312
Sunshine cakes. See Sponge cakes
Swedish tea ring, 316-317
Sweet potatoes, food value of, 70
Sweetose, 32
Tabasco, 351
Taffy, 42
Tapioca, 65; custards, 65; fruit
puddings, 65
Tarragon vinegar, 351
Tartar sauce, 167
Tarts, 329
T^ea, kinds of, 340-341; prepara¬
tion for market, 341; composi¬
tion and uses, 341-342; selec¬
tion and buying, 342; care and
storage, 342; preparation for
serving, 342-343; essentials for,
343; iced, 343
Texture of cooked vegetables, 75
Thermometers, meat and oven,
197
Thiamine, 14-15, 16
Thickening, use of eggs in, 101
Thousand Island dressing, 167
Timbales, 266-267
Tomato aspic, 220
Tomatoes, 48
Truffles, 354
Tubers, 68-70
Turkeys. See Poultry
Turkish paste, 43-44
Turnovers, 329
Uncooked salad dressings, 164
Uncooked vegetables as material
for salads, 168
Uncrystallized candies, 42-43
Variety meats, timetable for cook¬
ing, 210; cooking methods,
210-212
Veal, cuts of, 185-187; cooking
methods, 206-207; timetable
for cooking, 207
Vegetable salads, with gelatin,
219, 220
Vegetables, classification of, 67;
composition and nutritive value,
67- 71; roots, tubers, and bulbs,
68- 70; stems, 71; leafy, 71;
pods and seeds, 71; fruits and
flowers, 71; selection and buy¬
ing of, 71-73; changes in quality
of, 72-73; standard grades, 73;
home care and storage, 73-74;
preparation and cookery, 74-81 ;
amounts for serving and cooking
time, 77; canned, 81-83; frozen,
83-84; dehydrated, 84; cooked
and uncooked, in salads, 168; in
gelatin salads, 219
Velva fruit, 159
Vermicelli, 94
Vinaigrette dressing, 167
Vinegar, 350-351 ; tarragon, 351
Vitamins, 13; A, 13-14, 45; B,
14-15, 16, 45; riboflavin, 15;
niacin, 15; C, 15-16, 17, 45;
D, 16; fruits as source of, 45,
48, 49; in dried fruits, 57; in
vegetables, 69; in cereals, 86; in
eggs, 97; in milk, 115; in cheese,
129; in fats, 139; in ice creams,
150; meat as source of, 173
Waffles, 269
Water as body component, 12
Water glass in egg preservation,
100-101
Water ices, 158-159
Waterless method of cooking
vegetables, 79
Welsh rabbit, 134-135
Wheat, uses of, 86-87; described,
280; flours from, 280-283;
kinds of, 281
Whipped cream, 125
Whips, 107
White cake, 299
White potatoes, food value of, 68-
70
White sauces, 63-64; in creamed
vegetables, 79-80
White stock, 204
Whole-grain breakfast cereals, 90
Whole milk, fresh, 116; dried, 116
Whole-wheat flour, 280-281; qual¬
ities of, 286
Yeast, for leavening, 292-293;
compressed, 293-294; dry, 294;
home-grown, 294-295; in bread¬
making, 312
Yorkshire pudding, 266
PRINTED IN THE UNITED STATES OF AMERICA
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Page 358
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
sugar-sirup equivalents, 34-35; in cookery, 35-38; effect of heat on, 35-36, 37; control of crystallization, 36-38; fruits as source of, 45; in cakes, 296; in breadmaking, 312 Sunshine cakes. See Sponge cakes Swedish tea ring, 316-317 Sweet potatoes, food value of, 70 Sweetose, 32
Tabasco, 351 Taffy, 42
Tapioca, 65; custards, 65; fruit puddings, 65 Tarragon vinegar, 351 Tartar sauce, 167 Tarts, 329
Tea, kinds of, 340-341; preparation for market, 341; composi¬ tion and uses, 341-342; selec¬ tion and buying, 342; care and storage, 342; preparation for serving, 342-343; essentials for, 343; iced, 343
Texture of cooked vegetables, 75 Thermometers, meat and oven, 197
Thiamine, 14-15, 16 Thickening, use of eggs in, 101 Thousand Island dressing, 167 Timbales, 266-267 Tomato aspic, 220 Tomatoes, 48 Truffles, 354 Tubers, 68-70 Turkeys. See Poultry
Turkish paste, 43-44
Turnovers, 329
Uncooked salad dressings, 164
Uncooked vegetables as material for salads, 168
Uncrystallized candies, 42-43
Variety meats, timetable for cook¬ ing, 210; cooking methods, 210-212
Veal, cuts of, 185-187; cooking methods, 206-207; timetable for cooking, 207
Vegetable salads, with gelatin, 219, 220
Vegetables, classification of, 67; composition and nutritive value, 67-71; roots, tubers, and bulbs, 68-70; stems, 71; leafy, 71; pods and seeds, 71; fruits and flowers, 71; selection and buying of, 71-73; changes in quality of, 72-73; standard grades, 73; home care and storage, 73-74; preparation and cookery, 74-81; amounts for serving and cooking time, 77; canned, 81-83; frozen, 83-84; dehydrated, 84; cooked and uncooked, in salads, 168; in gelatin salads, 219
Velva fruit, 159
Vermicelli, 94
Vinaigrette dressing, 167
Vinegar, 350-351 ; tarragon, 351
Vitamins, 13; A, 13-14, 45; B, 14-15, 16, 45; riboflavin, 15;
niacin, 15; C, 15-16, 17, 45; D, 16; fruits as source of, 45, 48, 49; in dried fruits, 57; in vegetables, 69; in cereals, 86; in eggs, 97; in milk, 115; in cheese, 129; in fats, 139; in ice creams, 150; meat as source of, 173
Waffles, 269
Water as body component, 12 Water glass in egg preservation, 100-101
Water ices, 158-159 Waterless method of cooking vegetables, 79 Welsh rabbit, 134-135 Wheat, uses of, 86-87; described, 280; flours from, 280-283; kinds of, 281 Whipped cream, 125 Whips, 107 White cake, 299
White potatoes, food value of, 68-70
White sauces, 63-64; in creamed vegetables, 79-80 White stock, 204 Whole-grain breakfast cereals, 90 Whole milk, fresh, 116; dried, 116 Whole-wheat flour, 280-281; qual¬ ities of, 286
Yeast, for leavening, 292-293; compressed, 293-294; dry, 294; home-grown, 294-295; in bread¬ making, 312 Yorkshire pudding, 266
PRINTED IN THE UNITED STATES OF AMERICA
*
Date Due
f
Aug 3 Sl5
Aug 5 55
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FEB 26*59
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CIRC NO 2 2 '7|
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25 71.
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JAN 1
8 <ETURN
TX 354 S78 1950 STANLEY LOUISE 1883- FOODS
39632193 SCI
GriuroAi T~'-* — -
TX 354 S78 1950 Stanley? Louise? 1B83- Foodsi
39632193 SCI
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