ACETYLENE, 102.
Agar-agar, 193.
Albumin, 183, 274.
in meat, 170.
Alcohol, grain, 102, 246, 250.
wood, 102.
Apple, coddled, 2.
fritters, 220.
jelly, 13.
sauce, 2.
tapioca, 57.
BABY-FEEDING, 274.
Bacon, broiled, 119.
fat, 261.
Bacteria, 21-24, 25-29, 247, 248.
in meat, 181, 182.
in milk, 266, 270-271, 275.
Baking, 219.
Baking powder, 226-229, 237-
239.
and soda, 229.
Baking powder biscuit, 237-239,
253.
Beef, 171.
broth, 189.
chipped, 130.
cuts of, 177.
roast, 175.
steak, 176.
stew, 180.
tea, 189-191.
Bread, 244-253.
bakers', 253.
baking, 250.
composition of, 251.
digestibility of, 252.
graham, 250.
kneading of, 245, 246-247.
mixing, 245-248.
oatmeal, 250.
score card for, 252.
spoon bread, 183.
Breakfast foods, buying, 55.
classification of, 54.
cooking of, 51, 55.
cost, 54, 62-63.
crisping of, 62.
Breakfasts, 67, 122.
Butter, 260, 261, 262-266.
butterine, 265.
digestibility of, 261.
in cake, 236.
making, 263.
oleomargarine, 265.
rancidity, 264-265.
Butterine, 265.
Buttermilk, 265-266.
CAKE, 227, 233, 235-236, 255.
making, 235-236, 255.
plain, 233.
sponge cake, 227.
Calories, 53, 153-157, 304-312.
317
318
INDEX
Candies, 162-163.
Canning, 7, 8, 12.
Carbohydrates, 163-167.
caloric value, 154.
See also CELLULOSE, PECTIN,
STARCH, SUGARS.
Carrots, creamed, 139.
Casein, 274.
Cellulose, 15, 34, 37, 63-64, 133,
278.
Cereals :
composition of, 52, 54.
corn meal, 232.
corn pudding, 176.
Indian pudding, 62.
mineral elements in, 299.
mush, fried, 123.
rice, boiled and steamed, 57.
rice pudding, 62.
spoon bread, 183.
See also BREAKFAST FOODS.
Cheese, composition of, 282.
cottage cheese, 277.
digestibility of, 284.
effect of extreme heat on, 281.
manufacture, 283.
mineral elements in, 299.
pudding, 281.
souffle, 132.
wafers, 79.
Welsh rabbit, 281.
Chicken, 198-201.
Children, food for, 277-280.
foods bad for, 277-279.
food requirements for, 280,
301.
habits of drinking, 280.
habits of eating, 279.
Chocolate, 84-85, 236.
sauce, 135.
,Coal, 100.
Cocoa, chocolate and, 83-85.
composition of, 85.
effects of, 85.
for children, 277.
making, 83.
Coffee, 79-82.
buying, 81.
composition of, 81.
effects of, 81-82.
for children, 277.
making, 79.
Combustion, 98-103.
Condiments, 86-89, 278.
Cookies, gingersnaps, 241.
oatmeal, 83.
sugar, 241.
See also WAFERS.
Cornstarch, manufacture of,
136-138.
mold, 135.
thickening power of, 135.
Cream, 262.
whipped cream pudding, 263.
Cream soups, 142, 261.
Croquettes, 132.
Croutons, 142.
Cucumber pickles, 20.
Custard, baked, 267.
boiled, 267.
frozen, 268.
junket, 277.
DINING ROOM, 214-216, 287-292.
Dinners, 194, 213.
Doughnuts, 258.
Drafts, 104-107.
Dumplings, 180.
EGGS, 47-50.
boiled, 40-41.
buying, 48.
INDEX
319
Eggs — Continued
composition of, 47-48, 262,
282.
cooking temperature of egg
white, 40.
cost, 48.
digestibility, 49-50.
fat in, 262.
freshness, 39, 48.
milk and, 267.
mineral elements in, 299.
omelets, 122-123.
poached, 46-47.
preservation of, 49.
scrambled, 115.
solubility of egg white, 46.
stuffed, 41.
tests for freshness of, 39.
Electricity, 103.
Energy, 153, 154.
total daily requirements, 154-
155, 280, 297-299, 301.
Extractions, 170.
Extracts, 89.
FAT, caloric value, 154.
clarification of, 258.
composition of foods rich in,
259.
cost, 261.
digestibility of, 260, 261, 274.
emulsions of, 285.
in butter, 262-266.
in eggs, 262.
in meat, 170.
Food study
1917Page 149
Presented as published in 1917. 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
ACETYLENE, 102. Agar-agar, 193. Albumin, 183, 274.
in meat, 170. Alcohol, grain, 102, 246, 250.
wood, 102. Apple, coddled, 2.
fritters, 220.
jelly, 13.
sauce, 2.
tapioca, 57.
BABY-FEEDING, 274. Bacon, broiled, 119.
fat, 261. Bacteria, 21-24, 25-29, 247, 248.
in meat, 181, 182.
in milk, 266, 270-271, 275. Baking, 219.
Baking powder, 226-229, 237-
and soda, 229. Baking powder biscuit, 237-239,
Beef, 171.
broth, 189.
chipped, 130.
cuts of, 177.
roast, 175.
steak, 176.
stew, 180.
tea, 189-191.
Bread, 244-253.
bakers', 253.
baking, 250.
composition of, 251.
digestibility of, 252.
graham, 250.
kneading of, 245, 246-247.
mixing, 245-248.
oatmeal, 250.
score card for, 252.
spoon bread, 183. Breakfast foods, buying, 55.
classification of, 54.
cooking of, 51, 55.
cost, 54, 62-63.
crisping of, 62. Breakfasts, 67, 122. Butter, 260, 261, 262-266.
butterine, 265.
digestibility of, 261.
in cake, 236.
making, 263.
oleomargarine, 265.
rancidity, 264-265. Butterine, 265. Buttermilk, 265-266.
CAKE, 227, 233, 235-236, 255.
making, 235-236, 255.
plain, 233.
sponge cake, 227. Calories, 53, 153-157, 304-312.
Candies, 162-163. Canning, 7, 8, 12. Carbohydrates, 163-167.
caloric value, 154.
See also CELLULOSE, PECTIN,
STARCH, SUGARS. Carrots, creamed, 139. Casein, 274. Cellulose, 15, 34, 37, 63-64, 133,
Cereals :
composition of, 52, 54.
corn meal, 232.
corn pudding, 176.
Indian pudding, 62.
mineral elements in, 299.
mush, fried, 123.
rice, boiled and steamed, 57.
rice pudding, 62.
spoon bread, 183.
Cheese, composition of, 282.
cottage cheese, 277.
digestibility of, 284.
effect of extreme heat on, 281.
manufacture, 283.
mineral elements in, 299.
pudding, 281.
souffle, 132.
wafers, 79.
Welsh rabbit, 281. Chicken, 198-201. Children, food for, 277-280.
foods bad for, 277-279.
food requirements for, 280,
habits of drinking, 280.
habits of eating, 279. Chocolate, 84-85, 236.
sauce, 135. ,Coal, 100.
Cocoa, chocolate and, 83-85.
composition of, 85.
effects of, 85.
for children, 277.
making, 83. Coffee, 79-82.
buying, 81.
composition of, 81.
effects of, 81-82.
for children, 277.
making, 79. Combustion, 98-103. Condiments, 86-89, 278. Cookies, gingersnaps, 241.
oatmeal, 83.
sugar, 241.
See also WAFERS. Cornstarch, manufacture of, 136-138.
mold, 135.
thickening power of, 135. Cream, 262.
whipped cream pudding, 263. Cream soups, 142, 261. Croquettes, 132. Croutons, 142. Cucumber pickles, 20. Custard, baked, 267.
boiled, 267.
frozen, 268.
junket, 277.
DINING ROOM, 214-216, 287-292. Dinners, 194, 213. Doughnuts, 258. Drafts, 104-107. Dumplings, 180.
boiled, 40-41. buying, 48.
Eggs — Continued
composition of, 47-48, 262,
cooking temperature of egg white, 40.
cost, 48.
digestibility, 49-50.
fat in, 262.
freshness, 39, 48.
milk and, 267.
mineral elements in, 299.
omelets, 122-123.
poached, 46-47.
preservation of, 49.
scrambled, 115.
solubility of egg white, 46.
stuffed, 41.
tests for freshness of, 39. Electricity, 103. Energy, 153, 154.
total daily requirements, 154-
155, 280, 297-299, 301. Extractions, 170. Extracts, 89.
FAT, caloric value, 154.
clarification of, 258.
composition of foods rich in,
cost, 261.
digestibility of, 260, 261, 274.
emulsions of, 285.
in butter, 262-266.
in eggs, 262.
in meat, 170.