Lobster, 169-170.
general directions, 169.
Newburg, 170.
INDEX
321
Macaroni, 207-209, 304.
baked with cheese, 208, 304.
boiled, 207.
cheese and tomato sauce, 209.
Italian style, 208.
Macaroons, 150.
Malic acid, 2.
Marmalades, 33, 39.
grapefruit, 39.
yellow tomato, 39.
Meat, 123-152, 302, 303.
beef, 135-143-
broiling, 137.
cakes, 142.
casserole, 143.
cuts of beef, 127-128.
cuts of lamb, 130.
cuts of mutton, 130.
cuts of pork, 131.
cuts of veal, 129.
experiments, 125-126.
general discussion, 123-124.
hash, browned, 142.
lamb chops, 137.
left-over, 142-144.
mutton chops, broiling, 137.
recipes, 135-144.
references, 151-152.
roasting, 135.
rules for tender cuts, 135-140.
rules for tough cuts, 140-144.
sauces, 144-146.
score card, 146.
table for roasting, 135.
veal casserole, 143.
Meringues, 212.
Microorganisms, 25.
Milk, 82-94.
experiments, 83-89.
food values, 92.
general discussion, 82-83.
recipes, 89-92.
references, 93-94.
sour, recipes using, 243-247.
Millon test for protein, 13.
Mineral matter. See Food Values and
the general discussions of the dif-
ferent foods.
Molds, 25-26.
Mousses, 280-281.
chocolate, 281.
Mousses, coffee, 280.
fruit, 281.
grape juice, 281.
strawberry, 281.
Muffins, Berkshire, 203.
blueberry, 204.
bran, 203.
bran with corn, 203.
corn meal, 202, 244, 307.
entire wheat, 202.
for fifty servings, 307, 308.
general rules, 202.
graham, 202, 308.
hominy, 203.
one egg, 202.
rice, 203.
southern pone, 204.
southern spoon corn bread, 204.
wheat, 202, 307.
Mutton. See Meat.
Mutton chops, 137.
Noodles, 208.
Nutritive value of cooked foods, 19.
See also Food Values.
Oatmeal, 297.
apples in sirup with, 52.
gruel, 56.
water, 9.
with dates, 52.
Oils, experiments, 260-261.
Olives, 159, 256-257.
Omelets, iio-m, 98.
cheese, 98.
foamy, in.
French, in.
Onions, 59.
Orangeade, i.
Oven temperature, 175, 187.
Oysters, 168-169.
broth, 1 68.
cocktail, 1 68.
fricassee, 169.
fried, 168.
' ' pigs-in-blankets, " 1 69 .
stew, 168.
Pan-broiling, 137, 138.
Parfaits, 281.
322
INDEX
Parfaits, golden, 281.
silver, 281.
Parsnips, 68.
Pastes, flour, 207-208.
plain, 235.
puff, 235.
Pastry, 235-240.
Banbury filling, 237.
Banbury tarts, 236.
cheese straws, 236.
meringue, 237.
patties, 236.
tarts and turnovers, 240.
Peaches, 37.
Pears, 17, 40.
Peas, 65.
Pectin, 12, 14.
Peppers,
pickled, 44.
stuffed, 69, 299.
Pickles, 43-44-
cucumber, 44.
mustard, 43.
red pepper, 44.
sweet, 43.
tomato, 44.
Pickling, 24, 43-44-
fruits suitable for, 24.
recipes, 43-44-
vegetables suitable for, 24.
Pie, 237-240.
apple, 239.
chocolate, 237.
coconut, 237.
cream, 237.
custard 238.
green tomato mince, 240.
lemon, 237.
mince, 239.
mock cherry, 238.
pumpkin, 238.
sour cream, 238.
Popovers, 206.
Pork. See Meat.
Potassium acid tartrate, 2.
Potato, 66-68, 298.
apples, 67.
mashed, 298.
puff, 67.
souffle, 67.
stuffed, baked, 66.
Potato, sweet, glazed, 68.
sweet, puff, 67.
Poultry, 153-157. See also Chicken.
boning, 154.
cleaning and dressing, 153-154.
general discussion, 153.
recipes, 154-15?-
trussing, 154.
Preserves, 22-46.
definition, 33.
experiments, 26-33.
fruits, suitable for, 22.
general directions for, 34.
recipes, 39-42.
references, 45-46.
score card, 45.
Page 125
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
Lobster, 169-170.
general directions, 169.
Newburg, 170.
Macaroni, 207-209, 304.
baked with cheese, 208, 304.
boiled, 207.
cheese and tomato sauce, 209.
Italian style, 208. Macaroons, 150. Malic acid, 2. Marmalades, 33, 39.
grapefruit, 39.
yellow tomato, 39. Meat, 123-152, 302, 303.
beef, 135-143-
broiling, 137.
cakes, 142.
casserole, 143.
cuts of beef, 127-128.
cuts of lamb, 130.
cuts of mutton, 130.
cuts of pork, 131.
cuts of veal, 129.
experiments, 125-126.
general discussion, 123-124.
hash, browned, 142.
lamb chops, 137.
left-over, 142-144.
mutton chops, broiling, 137.
recipes, 135-144.
references, 151-152.
roasting, 135.
rules for tender cuts, 135-140.
rules for tough cuts, 140-144.
sauces, 144-146.
score card, 146.
table for roasting, 135.
veal casserole, 143. Meringues, 212. Microorganisms, 25. Milk, 82-94.
experiments, 83-89.
food values, 92.
general discussion, 82-83.
recipes, 89-92.
references, 93-94.
sour, recipes using, 243-247. Millon test for protein, 13. Mineral matter. See Food Values and the general discussions of the different foods. Molds, 25-26. Mousses, 280-281.
chocolate, 281.
Mousses, coffee, 280.
fruit, 281.
grape juice, 281.
strawberry, 281. Muffins, Berkshire, 203.
blueberry, 204.
bran, 203.
bran with corn, 203.
corn meal, 202, 244, 307.
entire wheat, 202.
for fifty servings, 307, 308.
general rules, 202.
graham, 202, 308.
hominy, 203.
one egg, 202.
rice, 203.
southern pone, 204.
southern spoon corn bread, 204.
wheat, 202, 307. Mutton. See Meat. Mutton chops, 137.
Noodles, 208.
Nutritive value of cooked foods, 19. See also Food Values.
Oatmeal, 297.
apples in sirup with, 52.
gruel, 56.
water, 9.
with dates, 52. Oils, experiments, 260-261. Olives, 159, 256-257. Omelets, iio-m, 98.
cheese, 98.
foamy, in.
French, in. Onions, 59. Orangeade, i.
Oven temperature, 175, 187. Oysters, 168-169.
broth, 1 68.
cocktail, 1 68.
fricassée, 169.
fried, 168.
' ' pigs-in-blankets, " 1 69 .
stew, 168.
Pan-broiling, 137, 138. Parfaits, 281.
Parfaits, golden, 281.
silver, 281. Parsnips, 68. Pastes, flour, 207-208.
plain, 235.
puff, 235. Pastry, 235-240.
Banbury filling, 237.
Banbury tarts, 236.
cheese straws, 236.
meringue, 237.
patties, 236.
tarts and turnovers, 240. Peaches, 37. Pears, 17, 40. Peas, 65. Pectin, 12, 14. Peppers,
pickled, 44.
stuffed, 69, 299. Pickles, 43-44-
cucumber, 44.
mustard, 43.
red pepper, 44.
sweet, 43.
tomato, 44. Pickling, 24, 43-44-
fruits suitable for, 24.
recipes, 43-44-
vegetables suitable for, 24. Pie, 237-240.
apple, 239.
chocolate, 237.
coconut, 237.
cream, 237.
custard 238.
green tomato mince, 240.
lemon, 237.
mince, 239.
mock cherry, 238.
pumpkin, 238.
sour cream, 238. Popovers, 206. Pork. See Meat. Potassium acid tartrate, 2. Potato, 66-68, 298.
apples, 67.
mashed, 298.
puff, 67.
souffle, 67.
stuffed, baked, 66.
Potato, sweet, glazed, 68.
sweet, puff, 67. Poultry, 153-157. See also Chicken.
boning, 154.
cleaning and dressing, 153-154.
general discussion, 153.
recipes, 154-15?-
trussing, 154. Preserves, 22-46.
definition, 33.
experiments, 26-33.
fruits, suitable for, 22.
general directions for, 34.
recipes, 39-42.
references, 45-46.
score card, 45.