The school kitchen textbook

Combinations of Food, 87-94 Conserves, Fruit, 286 Cooker, Fireless, 51-53, 109 Cookies, 248 Cooking, 108 Methods, 108 Preparation for, 77 Reasons for, 108, 109 Temperatures, 110 Corn, 188-190 Cake, 245 Fritters, 145 HuUed, 140, 189 Meal, 188, 189 Oysters, 145 Pop, 189 Soup, 181 Corn, Sweet, 284 ' Corn Starch, 126 Cottage or Meat Pie, 207 Crackers, 149, 181, 255 Browned, 181 Composition of, 255 Crumbs, 149 Cranberries, 69, 161 Cream, 119, 123 To Whip, 123 Cream of Tartar, 162, 194, 243 Crisps, 249 CroCltons, 180 Cucumbers, 283 Curds, 124 Currants, 85 Dried, 165 Custard, 135, 190, 270 Caramel, 190 Cup, 135 Mocha, 270 Rennet, 121 Soft, 134 Soft, Yolks only, 135 Dandelion Greens, 283 Dates, 96, 191 Diagram of Beef, 224-226 Diastase, 256 Dish Washing, 21-24 Division, 79 Double Boiler, 136 Dough, 162 Bread, 257, 260 Dropped, 242-246 Fried, 250 Rolled, 248 Doughnuts, 251, 253 Drawn Butter Sauce, 266 Dress for Housework, 4, 7 Dripping, 144 Dumplings, 221, 222 Dust, 3, 7-10 Dusting, 7-10 Egg Nog, 96 Egg Plant, 285 Eggs, 133, 268 Composition of, 133, 268 Cooked Hard, 134 Cooked Soft, 134 Hot, 281 Poached. 134 Eggs, Preserving, 269 Vermicelli, 270 Electricity, 58 EquipmentforSchool Kitchen,72-76 Fat, 144 Clarified, 144 Fats, 86-92, 143 Object of, 143 Source of, 143 Fermentation, 256 Fire, 39-41 Coal, 45-48 Wood, 49-50 Fireless Cooker, 51-53, 109 Fish, 263-267 Baked, 264 Boiled, 266 Broiled, 200 Chowder, 267 Cod, 277, 291 Composition of, 263 Fried, 146 Salt, 277, 291 Sauted, 146 Scalloped, 208 SheU, 147-149 Stuffing, 265 Fish-balls, 277 Floors, 19 Flour, 139 Graham, 139 Food, 83 Care of, 68-71 Classification of, 83, 86 Combinations, 87-93 Composition of, 86 Importance of, 83 Natural, 1, 95 Prepared, 84 Proportion of, 90-93 Stuffs, 86-92 Waste of, 79 Fricassee, Chicken, 160, 194 Lobster, 276 Veal, 222 Fricasseeing, 109, 221 Fritters, 145, 252 Corn, 145 Frosting, 274 Fruit, 99-107 Canned, 103 Canning, 99-103 Fruit, Composition of, 104 Conserves, 286 Dried, 290 Fresh, 85 Ice Cream, 98 Nut Paste, 191 Preserved, 103 Punch, 187 Salad, 90 Stewed, 290 To Serve Fresh, 85 Frying, 109, 250 Fuels, 35-38 Heating Power of, 38 Game, 161, 227 Garbage, 3, 29 Gas, 39-44 Broiling by, 197 Range, 42 Gelatine, 117, 232 Gems, 240 Germs, 3, 100 Giblets, 159 Gingerbread, 245 Gluten, 136, 163, 189, 237, 256, Grain, 139 Grape Fruit, 85 Grape Juice, 107 Grapes, to Serve, 85 Gravy, 203, 207, 217 Greens, 283 Griddle, Cooking on, 237 Griddle Cakes, 238 Grilling, 108 Groats, 140 Gruel, Oatmeal, 279 Ham, 144 Hamburger Steak, 198 Handwork, 77 Haricot, 221 Hash, 206 Heart, Baked, 217 Heat, 35 Herbs, 233 Hermits, 246 Hominy, 140, 188 House Cleaning, 18-20 Hydrogen, 35-38 Ice and Salt, 97 Ice Cream, 97 Ice Cream, Fruit, 93, 98 Strawberry, 287 Vanilla, 287 Infusion, 116 Invalids, Care of, 278 Food for, 278 Apple Water, 280 Beef Juice, 282 Beef Tea, 157 Blanc Mange, 282 Hot Eggs, 281 Irish Moss Jelly, 280 Milk Porridge, 279 Oatmeal Gruel, 279 Orange to Serve, 279 Rhubarb Water, 280 Iron, 87 Jelly, 104-106 Apple, 106 Irish Moss, 280 Lemon, 118 Orange, 117 Pimm, 106 Sandwich, 88 Kerosene, 18, 54 Oil Stove, 54, 55 Kindling, 39 Kitchen Equipment, 73 Supplies, 73 Lamps, Care of, 55-57 Leeks, 283 Left Overs, 22, 205 Legumes, 184-185 Lemon Cups, 95 Sauce, 130 Whey, 120 Lemonade, 89, 116