experiments, 84-85.
uses for, 243-247.
Butters, 23.
Cabbage, 65-66.
buttered, 65.
creamed, 66.
with ham, 66.
Caffeine, 2.
Caffetannic acid, 3.
Cake, 218-227, 308-309.
apple, dried, 245.
apple sauce, 222.
chocolate, 220.
coffee, 222.
date loaf, 221.
fruit, 222, 245.
general rules, 218.
gingerbread with cheese, 103, 104.
ginger cake, 223, 308.
ginger cup, 224.
Genoese, 227.
ginger, hot water, 223.
gold, 221.
jelly roll, 226.
Lady Baltimore, 220.
mocha, 226.
modifications, 219.
orange loaf, 221.
plain, 308.
pound, 220.
raspberry, canned, 223.
Roxbury, 224.
Spanish, 219, 309.
spice, 246.
sponge, 225, 309.
sponge, drops, 225.
sponge, for ornamenting, 226.
sponge, hot water, 225.
sponge, white, 226.
sponge, with baking powder, 225.
sponge, yellow, 224.
standard, 219.
Washington, and filling, 309.
white, 219, 308.
Cake, with butter, 218-224.
without butter, 224-227.
Candy, 286-294.
butterscotch, 293.
candied orange peel, 293.
claire creams, 291.
fluff, 292.
fondant, 286-290.
fudge, 290-291.
general discussion, 284.
glace for fruits and nuts, 293.
honey puffs, 292.
molasses, 292.
peanut brittle, 293.
Turkish nougat, 292.
Canning (and preserving), 22-46.
definitions, 33.
experiments, 26-33.
fruits, for, 22.
general directions, 34.
references, 45-46.
score cards, 45.
vegetables for, 22.
Caramel, 90.
Carrots, 59, 60, 65.
Cereals, 47-5?, 297.
consistency of, 48.
cooking of, 48, 51.
cream of wheat, 297.
experiments, 49-51.
general discussion, 47-48.
general rules, 51.
oatmeal, 297.
purchasing, 48.
reasons for cooking, 48.
references, 56-57.
rice, boiled, 297.
rice, steamed, 297.
serving, 48.
tabular summary for cooking, 51.
variations in serving, 48.
with fruits, combinations of, 52.
Charlottes, 151.
caramel, 151.
chocolate, 151.
coffee, 151. .
orange, 151.
Russe, 151.
strawberry, 151.
Cheese, 95-105, 115, 120, 208.
food values, 104-105.
INDEX
317
Cheese, general discussion, 95-96.
recipes, 96-104.
apples scalloped with, 100.
balls, 103.
bean loaf, 101.
cake, 99.
corn, tomato and, 102.
croquettes, 120.
custard, 100.
eggs with, 96.
fondue, 97.
gingerbread, 103, 104.
Italian rice, 102.
lima bean loaf, 101.
loaf, 101.
macaroni baked with, 208.
nut loaf, 10 1.
omelet, 98.
red bunny, 99.
rice, Italian, 102.
souffle, 115.
souffle with pastry, too.
soup, vegetable and, 101.
soup, 100.
spinach loaf, 102.
straws, 103, 311.
tomato and corn, 102.
Turkish pilaf, 102.
Welsh rarebit, 98, 99.
Cherry and pineapple preserve, 42.
Cherry conserve, 42.
Chicken, 133, 154-157.
a la King, 157.
casserole, 156.
creamed, 156.
Creole, 157.
fricassee, 155.
fried, 155.
gravy, 155.
Maryland, 156.
pie, 156.
roast, 154.
sauce, 156.
soup, 133.
stuffing for roast, 155.
Chili sauce, 43.
Chocolate, 8.
Citric acid, 2.
Clams, 166-167.
broth, 167.
chowder, 167.
Clams, steamed, 166.
Cocoa, 7, 295.
Codfish, creamed, 162.
Coffee, 7, 295.
Comforts, 201.
Conserves, 23, 41-42.
apricot, 41.
cherry, 42.
grape, 42.
plum, 42.
rhubarb, 41.
Consomme, 132.
Cookies, 209-215.
Boston, 211.
Brownies, chocolate, 215.
chocolate, 214.
chocolate chips, 215.
chocolate wafers, 210.
classification, 209-210.
fairy gingerbread, 215.
general rules, 210.
ginger snaps, 213.
hermits, 214.
Margarets, 211.
meringues, 212.
meringues, date, 212.
molasses, 213, 246, 247.
molasses drop, 212.
nut, 215.
oatmeal, 211.
orange circles, 213.
peanut, 212.
sponge drops, 213.
Page 122
Presented as published in 1916. 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
experiments, 84-85.
uses for, 243-247. Butters, 23.
Cabbage, 65-66.
buttered, 65.
creamed, 66.
with ham, 66. Caffeine, 2. Caffetannic acid, 3. Cake, 218-227, 308-309.
apple, dried, 245.
apple sauce, 222.
chocolate, 220.
coffee, 222.
date loaf, 221.
fruit, 222, 245.
general rules, 218.
gingerbread with cheese, 103, 104.
ginger cake, 223, 308.
ginger cup, 224.
Genoese, 227.
ginger, hot water, 223.
gold, 221.
jelly roll, 226.
Lady Baltimore, 220.
mocha, 226.
modifications, 219.
orange loaf, 221.
plain, 308.
pound, 220.
raspberry, canned, 223.
Roxbury, 224.
Spanish, 219, 309.
spice, 246.
sponge, 225, 309.
sponge, drops, 225.
sponge, for ornamenting, 226.
sponge, hot water, 225.
sponge, white, 226.
sponge, with baking powder, 225.
sponge, yellow, 224.
standard, 219.
Washington, and filling, 309.
white, 219, 308.
Cake, with butter, 218-224.
without butter, 224-227. Candy, 286-294.
butterscotch, 293.
candied orange peel, 293.
claire creams, 291.
fluff, 292.
fondant, 286-290.
fudge, 290-291.
general discussion, 284.
glace for fruits and nuts, 293.
honey puffs, 292.
molasses, 292.
peanut brittle, 293.
Turkish nougat, 292. Canning (and preserving), 22-46.
definitions, 33.
experiments, 26-33.
fruits, for, 22.
general directions, 34.
references, 45-46.
score cards, 45.
vegetables for, 22. Caramel, 90. Carrots, 59, 60, 65. Cereals, 47-57, 297.
consistency of, 48.
cooking of, 48, 51.
cream of wheat, 297.
experiments, 49-51.
general discussion, 47-48.
general rules, 51.
oatmeal, 297.
purchasing, 48.
reasons for cooking, 48.
references, 56-57.
rice, boiled, 297.
rice, steamed, 297.
serving, 48.
tabular summary for cooking, 51.
variations in serving, 48.
with fruits, combinations of, 52. Charlottes, 151.
caramel, 151.
chocolate, 151.
coffee, 151. .
orange, 151.
Russe, 151.
strawberry, 151. Cheese, 95-105, 115, 120, 208.
food values, 104-105.
Cheese, general discussion, 95-96. recipes, 96-104.
apples scalloped with, 100.
balls, 103.
bean loaf, 101.
cake, 99.
corn, tomato and, 102.
croquettes, 120.
custard, 100.
eggs with, 96.
fondue, 97.
gingerbread, 103, 104.
Italian rice, 102.
lima bean loaf, 101.
loaf, 101.
macaroni baked with, 208.
nut loaf, 10 1.
omelet, 98.
red bunny, 99.
rice, Italian, 102.
souffle, 115.
souffle with pastry, too.
soup, vegetable and, 101.
soup, 100.
spinach loaf, 102.
straws, 103, 311.
tomato and corn, 102.
Turkish pilaf, 102.
Welsh rarebit, 98, 99. Cherry and pineapple preserve, 42. Cherry conserve, 42. Chicken, 133, 154-157. a la King, 157. casserole, 156. creamed, 156. Creole, 157. fricassee, 155. fried, 155. gravy, 155. Maryland, 156. pie, 156. roast, 154. sauce, 156. soup, 133.
stuffing for roast, 155. Chili sauce, 43. Chocolate, 8. Citric acid, 2. Clams, 166-167. broth, 167. chowder, 167.
Clams, steamed, 166. Cocoa, 7, 295. Codfish, creamed, 162. Coffee, 7, 295. Comforts, 201. Conserves, 23, 41-42.
apricot, 41.
cherry, 42.
grape, 42.
plum, 42.
rhubarb, 41. Consomme, 132. Cookies, 209-215.
Boston, 211.
Brownies, chocolate, 215.
chocolate, 214.
chocolate chips, 215.
chocolate wafers, 210.
classification, 209-210.
fairy gingerbread, 215.
general rules, 210.
ginger snaps, 213.
hermits, 214.
Margarets, 211.
meringues, 212.
meringues, date, 212.
molasses, 213, 246, 247.
molasses drop, 212.
nut, 215.
oatmeal, 211.
orange circles, 213.
peanut, 212.
sponge drops, 213.