Philadelphia ice cream, 282.
pies, 241, 242.
preserves, 45.
sherbets and ices, 282.
sponge cake, 228.
Shad roe, 161.
Shellfish, 165-171.
Sherbets, 276-277.
combination, 277.
milk, 276.
orange, 277.
pineapple, 277.
Smelts, 161.
Soda (sodium bicarbonate), 86, 180,
181.
Souffles, 67, 69, 100, 113-115.
cheese, 115.
cheese, corn and, 115.
Souffles, cheese, with pastry, TOO.
custard, 114.
essentials for, 113.
fruit, 114.
lamb, 144.
lemon, 114.
meat, 115.
potato, 67.
squash, 69.
varieties, 114.
vegetable, 115.
Soups, 100-101, 132-134. (See also
Cream, and Purees.)
brown stock, 133, 300.
chicken, 133.
cream of celery, 75, 300.
cream of corn, 300.
cream of potato, 300.
cream of tomato, 75, 300.
Creole, 134, 301.
general discussion, 132.
macaroni, 302.
meat left from, 132-133.
milk and cheese, 100.
Mongole, 134, 301.
noodle, 302.
rice, 302.
stock classification, 132.
to clear stock, 133.
uses for stock, 132.
vegetable, 134, 301.
vegetable and cheese, 101.
Spaghetti, 207, 209.
boiled, 207.
loaf, 209.
Spanish cream, 150.
macaroon, 150.
plain, 150.
Spinach. See Vegetables.
Sponges, gelatin, 149.
chocolate, 149.
pineapple, 149.
Squash, 69-70.
baked summer, 70.
souffle, 69.
winter, 69.
Starch. See Experiments.
Steak, stuffed flank, 144.
Stuffing,
for chicken, 155.
for fish, 1 60.
INDEX
325
Stuffing, for flank steak, 136.
Sugar, 34, 285-290.
canning with, 34.
canning without, 34.
experiments, 285-286.
fondant, 286-287.
uses, 287-290.
Sweetbreads, 139, 140.
broiled, 139.
creamed, 140.
Sweet potatoes, 67, 68, 299.
Tannin, 3.
Tartrate, potassium acid, 2.
Tea, 1-4, 6-7, 295.
experiments, 3-4.
recipes, 6-7, 295.
Temperatures. See Experiments,
Oven Temperature.
Theine, 2.
Theobromine, 2.
Timbale cases, 199-200.
Tomatoes, 37, 38, 44, 74, 299.
canned, 37.
marmalade, 39.
pickled, 44.
scalloped, 74.
stewed, 299.
Veal. See Meat.
Veal en Casserole, 143.
and
Veal loaf, 303.
Vegetables, 22, 24, 58-73, 101, 159, 298,
299. ^
classification, 58-59.
creamed, 73.
en Casserole, 70.
experiments, 60-64.
general discussion, 58.
general rules for cooking, 60.
methods of preservation, 22.
points to emphasize, 59.
reasons for cooking, 59.
scalloped, 73.
suitable for canning, 24.
suitable for pickling, 24.
suitable with fish, 159.
ways of serving, 60.
Volatile oils, 3.
Waffles, 198-199.
corn meal, 199.
general rules, 199.
sour milk, 198.
sweet milk, 198.
wheat, 198.
Welsh rarebit, 98, 99.
Whey, lemon, 8.
Xanthoproteic reaction for proteins, 85.
Yeasts, 26.
Printed in the United States of America.
T
HE following pages contain advertisements of a
few of the Macmillan books on kindred subjects
A Laboratory Hand-book for Dietetics
BY MARY SWARTZ ROSE, PH.D.
Assistant Professor, Department of Nutrition, Teachers College, Columbia University
Cloth, 8vo, $2.10
Investigations into the quantitative requirements of the human body have progressed so
far as to make dietetics to a certain extent an exact science, and to emphasize the importance
of a quantitative study of food materials. This little book explains the problems involved in
the calculation of food values and food requirements, and the construction of dietaries, and
furnishes reference tables which will minimize the labor involved in such work without limiting
dietary study to a few food materials.
Page 127
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
Philadelphia ice cream, 282. pies, 241, 242. preserves, 45. sherbets and ices, 282. sponge cake, 228. Shad roe, 161. Shellfish, 165-171. Sherbets, 276-277. combination, 277. milk, 276. orange, 277. pineapple, 277. Smelts, 161. Soda (sodium bicarbonate), 86, 180,
Souffles, 67, 69, 100, 113-115. cheese, 115. cheese, corn and, 115.
Souffles, cheese, with pastry, 100. custard, 114. essentials for, 113. fruit, 114. lamb, 144. lemon, 114. meat, 115. potato, 67. squash, 69. varieties, 114. vegetable, 115. Soups, 100-101, 132-134. (See also
Cream, and Purees.) brown stock, 133, 300. chicken, 133. cream of celery, 75, 300. cream of corn, 300. cream of potato, 300. cream of tomato, 75, 300. Creole, 134, 301. general discussion, 132. macaroni, 302. meat left from, 132-133. milk and cheese, 100. Mongole, 134, 301. noodle, 302. rice, 302.
stock classification, 132. to clear stock, 133. uses for stock, 132. vegetable, 134, 301. vegetable and cheese, 101. Spaghetti, 207, 209. boiled, 207. loaf, 209.
Spanish cream, 150. macaroon, 150. plain, 150.
Spinach. See Vegetables. Sponges, gelatin, 149. chocolate, 149. pineapple, 149. Squash, 69-70. baked summer, 70. souffle, 69. winter, 69.
Starch. See Experiments. Steak, stuffed flank, 144. Stuffing,
for chicken, 155. for fish, 1 60.
Stuffing, for flank steak, 136. Sugar, 34, 285-290.
canning with, 34.
canning without, 34.
experiments, 285-286.
fondant, 286-287.
uses, 287-290. Sweetbreads, 139, 140.
broiled, 139.
creamed, 140. Sweet potatoes, 67, 68, 299.
Tannin, 3.
Tartrate, potassium acid, 2.
Tea, 1-4, 6-7, 295.
experiments, 3-4.
recipes, 6-7, 295. Temperatures. See Experiments,
Oven Temperature. Theine, 2. Theobromine, 2. Timbale cases, 199-200. Tomatoes, 37, 38, 44, 74, 299.
canned, 37.
marmalade, 39.
pickled, 44.
scalloped, 74.
stewed, 299.
Veal. See Meat. Veal en Casserole, 143.
and
Veal loaf, 303.
Vegetables, 22, 24, 58-73, 101, 159, 298, 299. ^
classification, 58-59.
creamed, 73.
en Casserole, 70.
experiments, 60-64.
general discussion, 58.
general rules for cooking, 60.
methods of preservation, 22.
points to emphasize, 59.
reasons for cooking, 59.
scalloped, 73.
suitable for canning, 24.
suitable for pickling, 24.
suitable with fish, 159.
ways of serving, 60. Volatile oils, 3.
Waffles, 198-199.
corn meal, 199.
general rules, 199.
sour milk, 198.
sweet milk, 198.
wheat, 198. Welsh rarebit, 98, 99. Whey, lemon, 8.
Xanthoproteic reaction for proteins, 85. Yeasts, 26.
Printed in the United States of America.
T
HE following pages contain advertisements of a few of the Macmillan books on kindred subjects
A Laboratory Hand-book for Dietetics
BY MARY SWARTZ ROSE, PH.D.
Assistant Professor, Department of Nutrition, Teachers College, Columbia University
Cloth, 8vo, $2.10
Investigations into the quantitative requirements of the human body have progressed so far as to make dietetics to a certain extent an exact science, and to emphasize the importance of a quantitative study of food materials. This little book explains the problems involved in the calculation of food values and food requirements, and the construction of dietaries, and furnishes reference tables which will minimize the labor involved in such work without limiting dietary study to a few food materials.