stuffed, 82
sweet, steamed, 82
Preservation of food, 55
Preservatives, drying, 56, 61
salt, 45, 56
spices, 59
sugar, 60
vinegar, 59
Puddings, cornstarch, 70, 71
cottage, 93
plum, 89
rice, 74
snow, 71
tapioca, 71
Range, 8
dampers, 8
Rarebit, 27
French, 27
Welsh, 27
Refrigerator, 8
Rendering of fat, 49
Index
Rice, compared with potato, 80
cooking of, 73
croquettes, 74
escaloped with cheese, 74
with tomato, 74
pudding, 74
Spanish, 75
Rolls, 100
Salads, 54
Salad dressing, French, 53
Mayonnaise, 53
Salmon croquettes, 51
Saratoga potatoes, 51
Sauces, egg, 45
golden, 94
hard, 89
Hollandaise, 43
lemon, 93
plain, 90
white, 70
Shortening, 52
Soda, 88
Soup stock, 37
Spaghetti, 72
Spinach, 84
Starch, cooking of, 69
effect of heat on, 69
solubility, 69
sources, 69
structure, 69
Steak, 33
broiled, 33
cost, 33
Hamburg, 36
Swiss, 36
Stews, 37
brown, 37
vegetable, 85
Stoves, 7
Sucrose, crystallization of, 65
effect of heat on, 66
inversion, 65. (See Fondant,
67)
solubility, 6$
Sugar, beet, 61
cane, 61
invert, 65, 67
sweetening power of, 65
Sweet pickle, 59
Sweet potato croquettes, 81
steamed, 82
Sirup, table, 66
Tea, 16
Temperatures, 10
cooking, ii
of food, 10
of frying fat, 50
oven, 11
Tomato, canning of, 57
catsup, 59
juice, 57
soup, 71
Turnips, 83
Veal, 38
cutlets, 38
jellied, 39
Vegetables, canned, 84
composition, 78
freshening, 14
green, 14, 82, 83, 84
influence of salt on, 79
structure, 78
tabulation of, 86
uncooked, 84
Vegetable stew, 85
Water, 13
Weights, 10
White sauce, 70
Wood, 8
Yeast, effect of food, 97
effect of temperature, 97
study of, 96
Zwieback, 101
Page 35
Presented as published in 1907. 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
stuffed, 82
sweet, steamed, 82 Preservation of food, 55 Preservatives, drying, 56, 61
salt, 45, 56
spices, 59
sugar, 60
vinegar, 59 Puddings, cornstarch, 70, 71
cottage, 93
plum, 89
rice, 74
snow, 71
tapioca, 71
Range, 8
dampers, 8 Rarebit, 27
French, 27
Welsh, 27 Refrigerator, 8 Rendering of fat, 49
Index
Rice, compared with potato, 80
cooking of, 73
croquettes, 74
escaloped with cheese, 74 with tomato, 74
pudding, 74
Spanish, 75 Rolls, 100
Salads, 54
Salad dressing, French, 53
Mayonnaise, 53 Salmon croquettes, 51 Saratoga potatoes, 51 Sauces, egg, 45
golden, 94
hard, 89
Hollandaise, 43
lemon, 93
plain, 90
white, 70 Shortening, 52 Soda, 88 Soup stock, 37 Spaghetti, 72 Spinach, 84 Starch, cooking of, 69
effect of heat on, 69
solubility, 69
sources, 69
structure, 69 Steak, 33
broiled, 33
cost, 33
Hamburg, 36
Swiss, 36 Stews, 37
brown, 37
vegetable, 85 Stoves, 7 Sucrose, crystallization of, 65
effect of heat on, 66
inversion, 65. (See Fondant, 67)
solubility, 65
Sugar, beet, 61
cane, 61
invert, 65, 67
sweetening power of, 65 Sweet pickle, 59 Sweet potato croquettes, 81
steamed, 82 Sirup, table, 66
Tea, 16 Temperatures, 10
cooking, ii
of food, 10
of frying fat, 50
oven, 11 Tomato, canning of, 57
catsup, 59
juice, 57
soup, 71 Turnips, 83
Veal, 38
cutlets, 38
jellied, 39 Vegetables, canned, 84
composition, 78
freshening, 14
green, 14, 82, 83, 84
influence of salt on, 79
structure, 78
tabulation of, 86
uncooked, 84 Vegetable stew, 85
Water, 13 Weights, 10 White sauce, 70 Wood, 8
Yeast, effect of food, 97 effect of temperature, 97 study of, 96
Zwieback, 101