128. Eggs and their Uses as Foods — C. F. Langworthy, Ph. D,
142. Principles of Nutrition and the Nutritive Value of Food.
182. Poultry as Food— Helen W. Atwater.
183. Meat on the Farm — Andrew Boss.
203. Canned Fruits, Preserves and Jellies — Parloa.
249. Cereal Breakfast Foods — Woods and Snyder.
256. Preparation of Vegetables for the Table — Parloa.
263. Use of Milk as Food— R. S. Milner.
293. Use of Fruits as Food— C. P. Langworthy.
295. Potato and Other Root Crops as Food — Langworthy.
298. Food Value of Corn and Corn Products.
332. Nuts and their Use as Food— M. E. Jaffa.
359. Canning Vegetables in the Home — J. F. Breazeale.
375. Care of Food in the Home — ^Mary Hinman Abel.
389. Bread and Bread Making — Helen W. Atwater.
391. Economical Use of Meats in the Home — Hunt.
FOR SALE BULLETINS
Send coin to the Supt. of Documents, Washington, D. C.
28. The Chemical Composition of American Food Materials, Price
10c.
100. Some Forms of Food Adulteration and Simple Methods for
Their Detection, Price 10c.
GLOSSARY
A la Crime, F. (a-la-cram') With cream sauce or white sauce.
Au Gratin, F. (6-gra'-tin) A scalloped dish in which cheese is used.
Au Naturel, F. (o-nat-ur-el') According to nature.
Blanc Mange, F. (bla-manze') White food.
Blanquettes, F. (blan-kef) A white fricassee.
Cafe Noir, F. (ca'-fe-nwar') Black coffee.
Canape, F. (ca-na'-pa) A sandwich — small and highly flavored, used
as an appetizer.
Casserole, F. (cas'-role) Earthen baking dish.
Croutons, F. (cr5o-tons') Crust.
Espagnole, Sp. (es'-pa-gnul) A Spanish sauce.
Farci, F. (far '-see) Stuffed.
Fondue, F. (fon-doo') A dish made of cheese and eggs.
FancTionetts, F. (Fan'-chon-ets'). Small pies with meringue.
Fricassee, F. (fri-ka-see') Stewed and browned.
Eollandaise, F. (Hol-an-daz'). Dutch-white sauce with egg yolks and
lemon.
Knofli, G. (nee'-flee) Tiny dumplings of flour.
Krummel Torta, G. (krum'-mel-tor'-ta) Crumb tart.
Lyonnaise, F. (le-on-naz') Sauted dish seasoned with onions and
parsley.
MaAtre d'Eotel, F. (me-tray-do-tel') Master of the hotel — by the
head steward.
Mayonnaise, F. (may'-on-naz') Sauce originated in the Province of
Mayon.
Meringue, F. (me-rang') A frosting of beaten whit© of egg and
sugar.
Mousse, F, (moose) Froth.
Parfait, F. (par-fay') Perfect (a frozen whipped cream mixture).
Pfefer Nuesse, G. (fef'-fer-ness) Pepper nuts.
Puree, F. (pQ-ray') A soup thick with the mashed pulp of the
article used.
Eagout, F. (ra-goo') A highly seasoned meat stew.
Eamilcins, F. (ram'-e-kins) Individual baking dishes.
Salamagundi, P. (sal'-a-ma-gun'-di) A mixture of many kinds.
Souffle, F. (s66-flay') Lightened with air.
Tartar e, F. (tar tare') Sharp.
Timbales, F. (tim' -balls) Cup shaped.
a, as in labor ; a, as in fat ; a, as in arm ; e, as in eve ; e, as in
end; e, as in eight; 6, as in old; u, as in use; ii, as in tub; 55, as
in mo5n. F, French; G. German; Sp, Spanish.
439
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Page 241
Presented as published in 1912. 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
128. Eggs and their Uses as Foods — C. F. Langworthy, Ph. D,
142. Principles of Nutrition and the Nutritive Value of Food.
182. Poultry as Food— Helen W. Atwater.
183. Meat on the Farm — Andrew Boss.
203. Canned Fruits, Preserves and Jellies — Parloa.
249. Cereal Breakfast Foods — Woods and Snyder.
256. Preparation of Vegetables for the Table — Parloa.
263. Use of Milk as Food— R. S. Milner.
293. Use of Fruits as Food— C. P. Langworthy.
295. Potato and Other Root Crops as Food — Langworthy.
298. Food Value of Corn and Corn Products.
332. Nuts and their Use as Food— M. E. Jaffa.
359. Canning Vegetables in the Home — J. F. Breazeale.
375. Care of Food in the Home — ^Mary Hinman Abel.
389. Bread and Bread Making — Helen W. Atwater.
391. Economical Use of Meats in the Home — Hunt.
FOR SALE BULLETINS Send coin to the Supt. of Documents, Washington, D. C.
28. The Chemical Composition of American Food Materials, Price
100. Some Forms of Food Adulteration and Simple Methods for Their Detection, Price 10c.
GLOSSARY
A la Crime, F. (a-la-cram') With cream sauce or white sauce.
Au Gratin, F. (6-gra'-tin) A scalloped dish in which cheese is used.
Au Naturel, F. (o-nat-ur-el') According to nature.
Blanc Mange, F. (bla-manze') White food.
Blanquettes, F. (blan-kef) A white fricassee.
Cafe Noir, F. (ca'-fe-nwar') Black coffee.
Canape, F. (ca-na'-pa) A sandwich — small and highly flavored, used
as an appetizer. Casserole, F. (cas'-role) Earthen baking dish. Croutons, F. (cr5o-tons') Crust. Espagnole, Sp. (es'-pa-gnul) A Spanish sauce. Farci, F. (far '-see) Stuffed.
Fondue, F. (fon-doo') A dish made of cheese and eggs. FancTionetts, F. (Fan'-chon-ets'). Small pies with meringue. Fricassee, F. (fri-ka-see') Stewed and browned. Hollandaise, F. (Hol-an-daz'). Dutch-white sauce with egg yolks and lemon. Kniefli, G. (nee'-flee) Tiny dumplings of flour. Krummel Torta, G. (krum'-mel-tor'-ta) Crumb tart. Lyonnaise, F. (le-on-naz') Sauted dish seasoned with onions and
parsley. MaAtre d'Eotel, F. (me-tray-do-tel') Master of the hotel — by the
head steward. Mayonnaise, F. (may'-on-naz') Sauce originated in the Province of
Mayon. Meringue, F. (me-rang') A frosting of beaten whit© of egg and
sugar. Mousse, F, (moose) Froth.
Parfait, F. (par-fay') Perfect (a frozen whipped cream mixture). Pfefer Nuesse, G. (fef'-fer-ness) Pepper nuts. Puree, F. (pQ-ray') A soup thick with the mashed pulp of the
article used. Eagout, F. (ra-goo') A highly seasoned meat stew. Ramekins, F. (ram'-e-kins) Individual baking dishes. Salmagundi, F. (sal'-a-ma-gun'-di) A mixture of many kinds. Souffle, F. (s66-flay') Lightened with air. Tartar e, F. (tar tare') Sharp.
Timbales, F. (tim' -balls) Cup shaped.
a, as in labor ; a, as in fat ; a, as in arm ; e, as in eve ; e, as in end; e, as in eight; 6, as in old; u, as in use; ii, as in tub; 55, as in mo5n. F, French; G. German; Sp, Spanish.
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