Ices, 182.
cranberry sherbet, 183.
ice cream, 183.
lemon, 183.
maple mousse, 183.
orange, 183.
Jelly, 60.
apple, 70.
aspic, 180.
currant, 70.
cranberry, 58.
grape, 71.
INDEX
Jelly, lemon, 18r.
orange, 181.
Junket, 140.
Kitchen, equipment, 18.
Lactose, 148.
Leavening agents,
eggs and air, 98.
eggs inclosing air, 98.
soda and sour milk, 99.
steam, 97.
yeast, 118.
Legumes, 54, 134, 135.
Lemonade, 111.
Luncheon,
menus for, 145.
plan and serve, 145.
Macaroni and cheese, 94.
Marguerites, 186.
Meats, 47, 154, 155, 158, 159.
broiling steak, 48.
beef loaf, 169.
beefsteak pie, 171.
boiled leg of mutton, 168.
casserole, 168.
chicken pie, 170.
creamed dried beef, 171.
croquettes, 137.
cuts, 160, 161.
experiments, 164.
fried chicken, 166.
frying bacon, 45.
Hamburg steak, 167.
hash, 171.
Hungarian goulash, 170.
lamb chops, 166.
mincemeat, 170.
mutton stew, 169.
principles of cooking, 162, 167-172.
roast beef, 164.
steak (round), 50.
veal cutlets, 166.
Menus,
breakfast, 117.
dinner, 178.
luncheon, 145.
Milk, 146.
buttermilk, 148.
experiments, 148.
pasteurized, 148.
Mincemeat, 170.
Mineral matter, 24, 27.
Mineral salts, 53, 54.
Molasses, 81, 82.
Muffins (see Batters).
Nucleus, 25, 47.
Nuts, 53, 54.
Oils, volatile; 27.
Omelet, 98.
Onions, 39.
‘Ossein, 154.
Oxidation, 23.
Oysters,
fried, 176.
scalloped, 176.
stew, 1706.
Pastes, Italian, 94.
Peanuts, salted, 136.
Pectin or pectose, 26, 70.
Pickles,
beans, 72.
cucumber, 72.
peaches, 71.
nasturtium seeds, 71.
Pie, 1253
apple, 125.
chocolate, 188.
lemon, 126.
prune, 187.
pumpkin, 126.
raisin, 188.
rhubarb, 127.
Popovers, 97.
Potato, composition of, 35.
Potatoes, 74, 75.
baked, 35.
boiled, 75.
escalloped, 76.
glazed (sweet), 76.
grated, 75.
in white sauce, 76.
Lyonnaise, 77.
mashed, 76.
salad, 78.
saratoga chips, 47.
stuffed, 76.
Proteins, 10, 24, 25, 26.
cooking of, 50, 51.
experiments, 49.
INDEX | 205
'
Protoplasm, 25, 47, 48.
Puddings,
blueberry, 186.
bread, 185.
cornstarch, 93.
cottage, 185.
date, 185.
fig, 186.
fruit, 106.
fruit roll, 106.
rice, 185.
tapioca, 80.
Yorkshire, 165.
Punch, 111.
Rice, steamed, 42, 43.
Rolls (see Bread and rolls).
Roots and tubers, 54, 73.
composition and food value, 74.
cooking and method of preparation,
75:
succulent, 78, 79.
Rules,
deep fat frying, 46.
dishwashing, ro.
firemaking, 12.
for care of sink, 11.
how to build fire, 14.
Sago, 80.
Salads, 61.
asparagus, 64.
banana, 64.
cabbage, 63.
combination, 64.
cucumber and tomato, 64.
fruit, 64.
grape, 63.
how to serve and garnish, 62.
Juno, 153.
pistachio, 181.
potato, 78.
stuffed tomato, 62.
Waldorf, 63.
Sauces,
brown, 166.
chili sauce, 72.
cranberry, 58. -
date, 42.
drawn butter, 176.
hard, 185.
lemon, 106.
206
Sauces,
mint, 168.
tartare, 174.
tomato, 95.
vanilla, 106.
white, 40.
Shortening, 96, 97.
Sirup, 58.
corn sirup, 82.
Solubility and insolubility, 30.
Soups, 172, 173.
corn chowder, 151.
cream of potato, 77.
cream of tomato, 150.
cream of pea, 150.
cream or milk, 140.
how to garnish and serve, 151.
lentil, 136.
Spaghetti, 94.
Squash, 44.
Starch, 10,20. -34, 53,02:
Stove or range, 13, 14.
care of gas stove, IS.
temperature of oven, 17.
Sugar, 26, 53, 81, 82, 84.
Suggestions for pupils, 8.
for teaching in rural schools, 194.
INDEX
Table, how to set, 114, 115, 116.
Tables, 189-193. .
Tapioca, 80.
apple tapioca, 81.
pudding, 80.
Tea, 110.
Temperatures, 9, 10.
of body, 23.
Tissue, connective, 25, 26.
Toast, 44. _
French, 143.
Vegetables, 38, 58, 50.
asparagus, 60.
boiled onions, 30.
cauliflower, 60.
creamed celery, 60.
spinach, 59.
steamed rice, 42.
steamed squash, 43.
tomatoes, Spanish, 60.
Water, 24, 27, 110.
uses of, 53, 100.
Welsh rarebit, 152.
Yeast, 118, 119.
Page 79
Presented as published in 1914. 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
Ices, 182. cranberry sherbet, 183. ice cream, 183. lemon, 183. maple mousse, 183. orange, 183.
Jelly, 60. apple, 70. aspic, 180. currant, 70. cranberry, 58. grape, 71.
Jelly, lemon, 18r. orange, 181. Junket, 140.
Kitchen, equipment, 18.
Lactose, 148. Leavening agents, eggs and air, 98. eggs inclosing air, 98. soda and sour milk, 99. steam, 97. yeast, 118. Legumes, 54, 134, 135. Lemonade, 111. Luncheon, menus for, 145. plan and serve, 145.
Macaroni and cheese, 94.
Marguerites, 186.
Meats, 47, 154, 155, 158, 159. broiling steak, 48. beef loaf, 169. beefsteak pie, 171. boiled leg of mutton, 168. casserole, 168. chicken pie, 170. creamed dried beef, 171. croquettes, 137. cuts, 160, 161. experiments, 164. fried chicken, 166. frying bacon, 45. Hamburg steak, 167. hash, 171. Hungarian goulash, 170. lamb chops, 166. mincemeat, 170. mutton stew, 169.
principles of cooking, 162, 167-172.
roast beef, 164. steak (round), 50. veal cutlets, 166. Menus, breakfast, 117. dinner, 178. luncheon, 145. Milk, 146. buttermilk, 148. experiments, 148. pasteurized, 148.
Mincemeat, 170. Mineral matter, 24, 27. Mineral salts, 53, 54. Molasses, 81, 82. Muffins (see Batters).
Nucleus, 25, 47. Nuts, 53, 54.
Oils, volatile; 27. Omelet, 98. Onions, 39. ‘Ossein, 154. Oxidation, 23. Oysters,
fried, 176.
scalloped, 176.
stew, 1706.
Pastes, Italian, 94. Peanuts, salted, 136. Pectin or pectose, 26, 70. Pickles,
beans, 72.
cucumber, 72.
peaches, 71.
nasturtium seeds, 71. Pie, 1253
apple, 125.
chocolate, 188.
lemon, 126.
prune, 187.
pumpkin, 126.
raisin, 188.
rhubarb, 127. Popovers, 97.
Potato, composition of, 35.
Potatoes, 74, 75. baked, 35. boiled, 75. escalloped, 76. glazed (sweet), 76. grated, 75. in white sauce, 76. Lyonnaise, 77. mashed, 76. salad, 78. saratoga chips, 47. stuffed, 76. Proteins, 10, 24, 25, 26. cooking of, 50, 51. experiments, 49.
'
Protoplasm, 25, 47, 48.
Puddings, blueberry, 186. bread, 185. cornstarch, 93. cottage, 185. date, 185. fig, 186. fruit, 106. fruit roll, 106. rice, 185. tapioca, 80. Yorkshire, 165.
Punch, 111.
Rice, steamed, 42, 43.
Rolls (see Bread and rolls).
Roots and tubers, 54, 73. composition and food value, 74. cooking and method of preparation,
75: succulent, 78, 79.
Rules, deep fat frying, 46. dishwashing, ro. firemaking, 12. for care of sink, 11. how to build fire, 14.
Sago, 80.
Salads, 61. asparagus, 64. banana, 64. cabbage, 63. combination, 64. cucumber and tomato, 64. fruit, 64. grape, 63. how to serve and garnish, 62. Juno, 153. pistachio, 181. potato, 78. stuffed tomato, 62. Waldorf, 63.
Sauces, brown, 166. chili sauce, 72. cranberry, 58. - date, 42. drawn butter, 176. hard, 185. lemon, 106.
Sauces, mint, 168. tartare, 174. tomato, 95. vanilla, 106. white, 40. Shortening, 96, 97. Sirup, 58. corn sirup, 82. Solubility and insolubility, 30. Soups, 172, 173. corn chowder, 151. cream of potato, 77. cream of tomato, 150. cream of pea, 150. cream or milk, 140. how to garnish and serve, 151. lentil, 136. Spaghetti, 94. Squash, 44. Starch, 10,20. -34, 53,02: Stove or range, 13, 14. care of gas stove, IS. temperature of oven, 17. Sugar, 26, 53, 81, 82, 84. Suggestions for pupils, 8.
for teaching in rural schools, 194.
Table, how to set, 114, 115, 116. Tables, 189-193. . Tapioca, 80. apple tapioca, 81. pudding, 80. Tea, 110. Temperatures, 9, 10. of body, 23. Tissue, connective, 25, 26. Toast, 44. _ French, 143.
Vegetables, 38, 58, 50. asparagus, 60. boiled onions, 30. cauliflower, 60. creamed celery, 60. spinach, 59. steamed rice, 42. steamed squash, 43. tomatoes, Spanish, 60.
Water, 24, 27, 110. uses of, 53, 100. Welsh rarebit, 152.
Yeast, 118, 119.