Principles of food preparation

Globulin of meat, 97 Glucose, 187 Golden buck, 110 Griddle cakes, 142-144 Haggis, 93 Hamburg steak, 72 Haricot, 93 Heat, its effect on food, 1, 188, 189 Hollandaise sauce, 56 Home economics, value of, xi- xiii Horseradish sauce, 73 Irish stew, 93 248 INDEX Jellying principle, 24 Jelly, Apple, 27 Beef, 44 Calves' foot, 43 Chicken, 43 Coffee, 42 From turnips or carrots, 27 Fruit, 27 Lemon, 42 Milk, 51 Pineapple, 43 Ribbon, 51 Junket, 102 Kolcannon, 93 Kreatin, 97 Lamb, Boiled, 89 Composition of, 226 Leavens, 140, 154 Lemon jelly, 42 Lemon pie, 208 Lemon sauce, 124 Lemon sponge, 134 Macaroni, Boiled, 133 Composition of, 218, 231 With apple sauce, 134 With cheese, 134 With tomato, 134 Maitre d'hotel butter, 73 Marinade, 117, 121 Marrow bones, deviled, 125 Mayonnaise, 118 Meat, 70, 79, 89, 226 Meat baUs, 2 Meat stews. See Stews Medium white sauce, 9 Meringue, For custard, 33 For pie, 158, 208 Milk, 101, 219 Milk jeUy, 51 Milk puddings, 107 Milk soups, 104 Milk toast, 106 Mississippi steamboat potatoes, 85 Mocha icing, 114 Mock bisque soup, 105, 106 Mock mince pie, 208 Mock mayonnaise, 119, 120 Molasses, Composition of, 225 Soft gingerbread, 163 Velvet candy, 185 Muffins, 146 Mushrooms with tomatoes, 84 Nut cookies, 158 Nuts, 184, 201, 226 Nutted cream, 128 Olive rabbit, 110 Omelet, Foamy, 34 Varieties of, 35 One-two-three-four cake, 201 Onions, Buttered, 16 Composition of, 233 Orange sponge, 134 Oyster rabbit, 110 Oysters, 62 A la poulette, 65 Broiled, 2 Composition of, 223 Creamed, 65 Curry of, 65 Rabbit, 110 Soup, 63 Steamed, 2 Stew, 63 Supreme of, 66 With cheese, 65 Pancakes, 142-144 Parker House rolls, 176 Parsley, chopped, 73 Parsnips, Boiled, 19 Composition of, 233 Peaches, Baked, 4 Steamed, 4 Peanut brittle, 183 INDEX 249 Pears, Composition of, 221 Ginger, 25 Peas, Composition of, 230 Green, 26 Peppers (green) farci, 86 Pie crust, 156, 157, 207 Pies, 205 Apple, 205 Cranberry, 207 General rules, 205 Lemon, 208 Pastry shells, 207 Raisin, 208 Strawberry, 206 Pilaff, Turkish, 138 Pineapple jelly, 43 Pineapple juice, action of, 49 Popovers, 145 Piquante sauce, 56 Pot roast, 82 Potato, study of, 7 Potatoes, Baked, 3, 10 Boiled, 3, 8 Composition of, 231 Mashed, 8 Mississippi steamboat, 85 With cheese, 9, 10 Poultry, Composition of, 228 Time table for cooking, 236 Protein, tests for, 48 Puddings, 209 Bavarian cream, 51 Boiled, 211 Bread and butter, 107 Chocolate bread, 108 Enghsh plum, 210 Foundations for, 209 Lemon sponge, 134 Nutted cream, 128 Orange sponge, 134 Steamed, 147 Suet, 129 Questions, 6, 13, 21, 28, 37, 50, 57, 68, 77, 87, 98, 111, 127, 136, 152, 166, 180, 190, 199, 212 Quick cakes, 147 Quick-process bread, 169 Rabbits, Golden buck, 110 OUve, 110 Oyster, 110 Scotch woodcock, 110 Welsh, 109 Yorkshire, 1 10 Ragout, 93 Raisin bread, 174 Raisin pie, 208 References, bibhographical, 6, 14, 22, 29, 41, 52, 60, 69, 78, 88, 100, 114, 129, 138, 153, 167, 182, 190, 200 Rennet custard, 102 Ribbon jelly, 51 Rice, 11 Baked, 12 Boiled, 11 Composition of, 218, 231 Steamed, 12 With fig marmalade, 12 Roast, Pot, 82 Standing rib, 79 Rolled skirt steak, 74 Salad dressings, 121 Cream, 120