Selection and preparation of food

tabulation of recipes for, 92 Candy, chocolate creams, 68 of, cream mints, 67 fondant, 67 glace nuts, 68 peanut brittle, 68 Canned goods, commercial, 62 cost of, 62 laboratory, 62 Canning, beans, 58 corn, 58 peaches, 56 tomatoes, 57 tomato juice, 57 Carbohydrates, chemical reaction, 63 properties of, 63 types of, 63 starch, 69 sucrose, 65 Carbon dioxide, sources of, 88 Carrots, 82 Catsup, tomato, 59 Cauliflower, 83 Cereals, bulk of, 72 comparison, 76 cooking of, 72 cost, 72 food value of, 77 tabulation of, 76 Cheese, effect of heat on, 21 source of, 20 Cheese balls, 51 sandwiches, 21 souffle, 26 wafers, 21 Chicken, 40 cuts of, 40 en casserole, 41 jellied, 41 roast, 40 sauted, 40 io8 Index Chocolate, 28 creams, 68 preparation of, 28 spotting of, 68 Clarifying fat, 51 Coal, 8 Cocoa, 28 Codfish, creamed, 46 Coffee, 15 Corn bread (see corn muffins, 90) Corn, canning of, 58 Corned beef, 45 Cornstarch pudding, 70, 71 Cream, 18, 19 mousse, 18 specific gravity of, 17 whipped, 18 Croquettes, frying of, 51 potato, 81 rice, 74 salmon, 51 sweet potato, 81 Cured fish, 45 Cured meat, 45 Custards, 27 baked, 27 soft, 27 Fats and oils, clarifying, 51 effect of heat on, 49 frying, 50 rendering of, 49 Fig tapioca, 71 Fireless cooker, 8, 11 Fish, baked, 42 boiled, 42 cooking of, 42 salt, 45 sauted, 43 shell-fish, 43 stuffing, 43 structure, 42 Flour, comparison, 98 composition of, 98 entire wheat, 97 Graham, 97 hard, 98 pastry, 98 soft, 98 Fondant, 67 Freezing mixtures, 12 Fruit, butter, 61 canning of, 56 dried, 14, 61 jars, 56 Frying, 50 Dampers, 8 Demonstration, 54 Dishwashing, 13 Doughnuts, 50 Dried beef, 46 Dried fruit, 14 Eggs, 22 composition of, 23 effect of heat on, 23 freshness of, 22 hard cooked, 25 keeping of, 22 omelets, 25 poached, 24 scrambled, 25 structure, 22 'weight of, 23 Electricity, 9 Equipment, 7 Gas, 8, 9 cost, 8 Gas meter, 8 Gelatin, commercial, 47 properties of, 47 sources of, 31 Gingerbread, 89 Grape juice, 58 Griddle cakes, 90, 91 Ham, boiled, 45 broiled, 46 Ice, lemon, 12 Iodine test, 64 Jelly, crabapple, 60 grape, 60 pectin, 60 Index Kitchen, 7 dimensions, 7 equipment, 7 finish, 7 Lamb, 38 chops, 38 leg of, 39 Leavened preparations, 87 Leavening agents, acids in, 88 baking powder, 94 soda, 88 yeast, 96 Left-overs, 46 Lemonade, 14 Lemon ice, 14 Lemon filling, 53 sauce, 93 Lentil loaf, 86 Macaroni, escaloped, 72 Marmalade, orange, 60 Meals, cost of, 104 judging of, 105 practice, 103 practice luncheon, 101 serving, 106 Measures, 9 Meat (see Beef, Mutton, Pork, and Veal) Milk, clabbered, 20 clotted, 20 composition, 19 pasteurized, 19 specific gravity, 17 Mousse, 18 Mutton, 38 Muffins, 90, 91 corn meal, 90 Nuts, glace, 68 Oleomargarine, test for, 49 Omelet, 25 foamy, 25 French, 26 Onions, boiled, 83 creamed, 83 Oysters, 44 sauted, 44 stewed, 44 Parsnips, 82 Pastry, 52 Peaches, canning, 56 Peanut brittle, 68 Pectin, 60 Pickles, cucumber, 59 sweet, 59 Pie crust, 52 manipulation of, 52 Popovers, 88 Pork, 38 chops, 38 roast, 39 sausage, 39 Potato, boiled, 80 comparison with rice, 80 composition, 78 cooking, 79 creamed, 81 croquettes, 81 losses in cooking, 79 mashed, 81 preparation of, 78