0 0 100 Syrup, maple . . . 4 teaspoons 35 1.2 0 0 100 Nuts, Edible Portion Almonds .... 8 to 15 15 0.53 13 77 10 Cocoanut .... 16 0.57 4 77 19 Hickory nuts . . 13 0.47 9 85 6 Peanuts .... 13 double 18 0.62 20 63 17 Walnuts, California About 6 14 0.48 10 83 7 Cereals and Breadstuffs Soda crackers . . 3| Uneeda biscuit 0.83 9.4 20 70.6 Bread, brown . . Ordinary thick slice 43 1.5 9 7 84 Bread, white, home made Ordinary thick slice 38 1.3 13 6 81 Corn flakes . . . Ordinary cereal dish full 27 0.97 11 1 88 Corn meal .... 27 0.96 10 5 85 Crackers, Graham . 2 23 0.82 9 20 71 Hominy, cooked Large serving 120 4.2 11 2 87 Macaroni, cooked . Ordinary serving 110 3.85 14 15 71 Oatmeal, cooked li serving 159 5.6 18 7 75 Rice, cooked . . Ordinary cereal dish 87 3.1 10 1 89 Shredded wheat . . 1 biscuit 27 0.94 13 4.5 82.5 Miscellaneous Eggs 1 large 59 2.1 32 68 0 Soup, beef .... 380 13.0 69 14 17 Soup, bean . . . Very large plate 150 5.4 20 20 60 Soup, cream celery . 2 plates 180 6.3 16 47 37 Consomme . . . 830 29.0 85 0 15 Chocolate, bitter £ square 16 0.56 8 72 20 Ice cream .... 45 1.6 5 62 38 Boiled salad dressing 1.4 10.2 88.6 1.2 Chocolate, beverage f of ordinary cup 84 3 8.8 45.7 44.5 REFERENCE BOOKS Physiological and Pathological Chemistry Chemistry of Food and Nutrition . Practical Dietetics ..... Elementary Study of Chemistry Human Foods Physiological Chemistry .... Pure Foods Foods Bacteria, Yeast, and Molds Story of Bacteria Boston Cook Book Boston Cooking School Cook Book 12 volumes of the Library of Home Economics ..... Bulletins of the U. S. Department of Agriculture Elements of the Theory and Practice of Cookery G. Bunge Henry C. Sherman, Ph.D. Robert Hutchinson McPherson and Henderson Harry Snyder W. B. Halliburton John C. Olsen A. H. Church H. W. Conn T. Mitchell Prudden Mrs. Mary A. Lincoln Fannie M. Farmer American School of Home Economics, Chicago Williams and Fisher 208 INDEX Abbreviations, table of, 16. Acetic fermentation, 136-137. Acids and alkalies : experiments with, 123, 124. proportion to use in cooking, 126. Air, experiments with, 7, 8. Albumen, experiments with, 69. Albumen drinks, 188. Albuminized milk, 186. Albuminoids, 71. Alcoholic fermentation, 136, 137. Alkalies, experiments with, 123, 124. Alum baking powders, 126. Angel food, 158. Apples : composition of, 46. recipes for apple compote, 49. apple pie, 152. apple sauce, 48. apple water, 188. baked apples, No. 1, 48. baked apples, No. 2, 48. dried apple sauce, 48. Dutch apple cake, 127. escalloped apples, 164. varieties of, 48. Bacon, 95. Bacteria, 50-51. Baking powder biscuit, 127. Baking powder mixtures, construction rule for, 126. Baking powders, 124. Banana fritters, 149. Batters and doughs, 126. Bavarian cream, 179. Beans : baked, 40. baked bean soup, 61. Beans — Cont. salad, 172. succotash, 41. Beaten frosting, 163. Bechamel sauce, 38. Beef: diagram and food uses of, 79. market cuts, illustrated, 80-82. recipes for

AI-modernized reading of the original text

Syrup, maple . . . 4 teaspoons 1.2 Nuts, Edible Portion Almonds .... 8 to 15 0.53 Cocoanut .... 0.57 Hickory nuts . . 0.47 Peanuts .... 13 double 0.62 Walnuts, California About 6 0.48 Cereals and Breadstuffs Soda crackers . . 3| Uneeda biscuit 0.83 9.4 70.6 Bread, brown . . Ordinary thick slice 1.5 Bread, white, home made Ordinary thick slice 1.3 Corn flakes . . . Ordinary cereal dish full 0.97 Corn meal .... 0.96 Crackers, Graham . 0.82 Hominy, cooked Large serving 4.2 Macaroni, cooked . Ordinary serving 3.85 Oatmeal, cooked li serving 5.6 Rice, cooked . . Ordinary cereal dish 3.1 Shredded wheat . . 1 biscuit 0.94 4.5 82.5 Miscellaneous Eggs 1 large 2.1 Soup, beef .... 13.0 Soup, bean . . . Very large plate 5.4 Soup, cream celery . 2 plates 6.3 Consomme . . . 29.0 Chocolate, bitter £ square 0.56 Ice cream .... 1.6 Boiled salad dressing 1.4 10.2 88.6 1.2 Chocolate, beverage f of ordinary cup 8.8 45.7 44.5 REFERENCE BOOKS Physiological and Pathological Chemistry Chemistry of Food and Nutrition . Practical Dietetics ..... Elementary Study of Chemistry Human Foods Physiological Chemistry .... Pure Foods Foods Bacteria, Yeast, and Molds Story of Bacteria Boston Cook Book Boston Cooking School Cook Book 12 volumes of the Library of Home Economics ..... Bulletins of the U. S. Department of Agriculture Elements of the Theory and Practice of Cookery G. Bunge Henry C. Sherman, Ph.D. Robert Hutchinson McPherson and Henderson Harry Snyder W. B. Halliburton John C. Olsen A. H. Church H. W. Conn T. Mitchell Prudden Mrs. Mary A. Lincoln Fannie M. Farmer American School of Home Economics, Chicago Williams and Fisher Abbreviations, table of, 16. Acetic fermentation, 136-137. Acids and alkalies : experiments with, 123, 124. proportion to use in cooking, 126. Air, experiments with, 7, 8. Albumen, experiments with, 69. Albumen drinks, 188. Albuminized milk, 186. Albuminoids, 71. Alcoholic fermentation, 136, 137. Alkalies, experiments with, 123, 124. Alum baking powders, 126. Angel food, 158. Apples : composition of, 46. recipes for apple compote, 49. apple pie, 152. apple sauce, 48. apple water, 188. baked apples, No. 1, 48. baked apples, No. 2, 48. dried apple sauce, 48. Dutch apple cake, 127. escalloped apples, 164. varieties of, 48. Bacon, 95. Bacteria, 50-51. Baking powder biscuit, 127. Baking powder mixtures, construction rule for, 126. Baking powders, 124. Banana fritters, 149. Batters and doughs, 126. Bavarian cream, 179. Beans : baked, 40. baked bean soup, 61. Beans — Cont. salad, 172. succotash, 41. Beaten frosting, 163. Bechamel sauce, 38. Beef: diagram and food uses of, 79. market cuts, illustrated, 80-82. recipes for

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