FoodNet

Public school household science

1905

Page 69

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Orange soup 115 Orange water 1 12 P Peas, creen . . . . 33 Peas, dried, soup 63 Planning meals 107 Panbroiliiig 15 Parsley sauce 67 Pasteurized milk 41 Pastry, plain 73 I'oached eggs 38 Pofjovers 67 Pork 46 Pork and boans . 91 Pork, buying 100 .Potat<M!H, luiKod 34 Potatoen, baki-d with meat . 34 Potatoes, ImhIc.I 33 Potatoes, frii!<l 91 Potatoee, maHhed 34 Potatoef, sauted 91 Potatoee, soalloped 93 Potato Map 62 PAGK Poultry 52 Poultry, care of 102 Poultry, choice of . . 100 Proteids 3, 4 Prunes, stewed 29 Puddings : Apple 84 Apple snow 88 Baked rice 87 Bread 86 Caramel 86 Cottage 85 Cup 85 Snow 83 Snowballs 86 Suet 87 Tapioca custard 87 Pudding sauces : Caramel 89 Foamy 89 Lemon 89 Plain 89 Vanilla 89 Pulses and legumes, composi- tion of 149 R Range, coal, gas 10 Refrigerator, care of 125 Rice, baked 87 Rice, water or jelly 116 Roasting 16 Roasting chicken or turkey . . 64 Rolls .... 79 Roots and tubers, composi- tion of 149 Salads : Dressing (i) 81 DresHirig (ii) 82 Fren(;h dressing 84 (ieneral directions for miikini; 81 Lff 1 iicM for 82 Lettuce (l) 83 Lettuce (n) 83 I'otato 83 Fruit 30 Simple 81 INDEX. 163 Sauces : page Caramel . 89 Cream 94 Egg 57 Foamy 89 Lemoa 89 Parsley ; 57 Plain 88 Vanilla 89 White 94 Sauted potatoes 34 Sauteing . 17 Sandwiches 92 Sanitation 144 Scrambled eggs . ^. 39 Scalloped fish 67 Scalloped salmon 58 Scalloped potatoes 93 Service, table 105 Serving food 105 Serving without waiters. . . . 106 Shepherd's Pie 93 Simmering 17 Sterilized milk 41 Stove, care of 9 Stove, cleaning 10 Stove, its parts 8 Sugars 4, 5 Suet pudding 88 Sweetbreads 46 Sink, care of 124 Sitting room 118 Snowballs ,. . 86 Snow pudding 88 Soft gingerbread 72 Soups : Cream 94 Cream of tomato 62 Cream of vegetable 61 Dried peas . . 63 Egg 114 Macaroni 61 Orange 115 Potato 62 Stock from leftovers 59 Stock from fresh meat .... 60 Sponge cake 72 Vegetable 61 Spinach 33 Spices 101 PAOB Stains, in fabrics 134-137 Stains, in wood, etc 128 Starches 4, 5 Standard cake 72 Steak, broiled 48 Steak, Hamburg 49 Steaming 17 Steeping 18 Stew, brown 49 Stew, chicken 55 Stew, mutton 51 Stuffed tomatoes 93 Stewed figs 115 Stewed prunes. 29 Stewed tomatoes 32 T Tables of reference 147, 153 Table service 105 Table, setting 105 Tapioca custard pudding .... 87 Tea 26 Tea, buying 101 Tea, composition of 152 'lea, nutritive value 27 Tissue builders 4, 6 Toast : Buttered 80 Dry 80 French . . 91 Tomato soup, cream of 62 Tomatoes, stewed 32 Tomatoes, stuffed 93 Tongue 45 Towels, care of 126 Tubers and roots, composition of 149 Turkey, choice of 100 Turkey, roasted 54 V Vegetables : Classification 31 General rules 31 Composition 149 Per centage of starch in . . 151 Vanilla sauce 89 Vegetable, cream of 61 164 INDEX. PAGB Vegetable soup. ... . . . 61 Veal 99 Veal, Jellied 51 Venison 46 Ventilation 144 W Water : 4, 5 As a beverage 23 Boiling point 13 Care of 23 For use in laundry . . 34 In cooking 119 Presence in food 7 PAOK Time-table for cooking in water 19 Uses 6 Value .... 6 Washing of woollens 139 Wasliing of colored cottons. . 140 Weights, table of 22 Wheat and maize, bread from 151 White sauce 94 Whole wheat gems 68 Y Yeast 75 Yeast, liquid 79 I