Household science and arts

Lard, leaf, 113. Laundering, 19i. Leaves as vegetables, 44. Leg of lamb or mutton, 81. Lemon juice, use of, in stains, 16. Lettuce, 149. Liquid and flour for doughs and batters, proportion of, 123. Liquid diet, 153. Liquid yeast, 118. Liquids for bread making, 119. temperature of, for yeast, 119. Little-neck clams, 108. Liver, 80. Living, cost of, 208. Loaf sugar, 177. Lobsters, 110. recipes for (see Index to Recipes) . Loin of mutton or lamb, 81. Luncheons, 205. Manners, table, 28. Marmalades, 175. recipes for (see Index to Recipes). Measurements, table of, 33. Meat, 78. boiling, 91. meats for, 80. salt or smoked meats, 92. braising, 91. broiling or grilling, 88. care of, 81. cooking of, 82. cuts of (see plates facing pp. 76, 77, 84, 85, 92, 93). experiments with, 81. food value of, 78. gravies for, 85, 93. hamburg steak, 89. pan-broiled chops, 89. roasting, 90. meats for (see Meat, cuts of, also Roasts), 79. stewing, 87. Menu work, 162, 208. breakfast menus, with cost, 209. essentials in successful planning for home table, 208. luncheon menus, with cost, 211. planning of meals in, 162. reference books for, 162. relation of food value to expenditure in, 162. Microbes (see Germs). Middlings (wheat), 116. Milk, 62. Milk products, 67, 68. Mlk sugar, 177. recipes for milk dishes (see Index to Recipes) . Mineral matter in food, 61. Moisture as an agent to baking powder, 126. Molasses, 177. proportion of baking powder with, Mutton, 78, 81. recipes for (see Index to Recipes). Neck of beef, 80. of mutton or lamb, 81. Nursing, 185. Oils, 112. Oleomargarine, 67. Onions, cooking of, 44. Outfit for pupils in cookery classes, Oven, 131. Ox tail, use of, 80. Oysters, 108. recipes for (see Index to Recipes). Pan broiling, 83. Pancreatic juice, 183. Pastry, 145. recipe for plain (see Index to Recipes). Pastry flour, 145. Peaches (see Index to Recipes). Pears (see Index to Recipes). Pickles (see Index to Recipes). Pickling, 170. Picnic lunches, 205. Pictures, arrangement of, in house furnishing, 203. Digitized by Google Pies, 146. recipes for (see Index to Recipes) . Plums (see Index to Recipes) . Poisons, 189. Pork, 79. chops, pan-broiled (see Index to Recipes) . chops, sauted (see Index to Recipes) . Potatoes (see Vegetable soups, Scalloped dishes) . recipes for (see Index to Recipes). Poultry, 96. recipes for (see Index to Recipes) . Powdered sugar, 177. Prime ribs (beef), 80. Proportions of baking powder with flour, molasses, sour milk, 126. flour and liquid for doughs and batters, 124. ice and salt for freezing, 163. ingredients for batters, 124. ingredients for quick doughs, 123. ingredients for yeast doughs, 123. sugar and fruits for jellies, 173. sugar and fruits for marmalades, sugar and fruits for sirups for canning, 167. thickening agents for liquids, 61. Proteids, 61. Provisions, list of, for camp cookery, Pudding sauces (see Index to Recipes). Quick doughs, proportions of ingredients for, 120. R Raising of batters, 124. Raising of doughs, 120. Rattler (beef), 80. Refreshments for afternoon teas, 216. Refrigerator, 16. Rhubarb (see Index to Recipes) . Rice (see Index to Recipes) . Ripening of cheese, 69. of cream, 67. Ripening of meat, 78. Roast beef, 83. Roasting, 83. definition of, 83. Roasts: beef cuts for, 79. lamb cuts for, 81. time table for roasting, 83. Rooms as units in house furnishing, Roots as vegetables, 44. Round, 80. Rubbers for canning, 168. Rump, do. Saddle, 81. Sago, 62. Salad dressings, 149. Salads, 148. dressings for (see Index to Recipes) . recipes for (see Index to Recipes) . Saliva, 183. Salt and ice, proportions of, for freezing, 163. Salt meats, boiling of, 92. Sandwiches, 168.