products of, 8, 9.
Composition :
of body, 2.
of foods, 200.
Compounds, 1.
Conduction, experiment illustrating,
11, 12.
Construction rule for baking powder
mixtures, 126.
Convection, experiment illustrating,
12.
Cookies :
recipes for
cookies, plain, 159.
ginger snaps, 160.
hermits, 159.
jumbles, 160.
sand tarts, 160.
soft ginger, 160.
soft molasses, 158.
sour cream, 159.
sponge drops, 159.
Cooking, processes of, 14.
Corn :
general discussion, 25.
recipe for
bread, 128.
fritters, 41.
muffins, 128.
mush, 27.
soup, 66.
Cornstarch pudding, 25.
Cottage pie, 97.
Cottage pudding, 164.
Cracker gruel, 188.
Crackers, for soup, 67.
Cranberries :
general discussion, 49.
recipe for
jelly, 49.
pie, 154.
sauce, 49.
tart, 155.
212
INDEX
Cream of tartar baking powder, 125.
Cream toast, 190.
Creamy sauce, 167.
Croquettes :
recipes for
cheese, 150.
potato, 148.
veal, etc., 148.
Croutons, 67.
Crullers, 148.
Custards :
recipe for
baked, 74.
caramel, 166.
pie, 153.
soft, 179.
Devil's food cake, 162.
Dextrin :
experiments with, 22.
identification test for, 22.
Diet and Nutrition, 196.
Dietary :
average American, 198.
one-hundred-calorie-portion
method, 202.
percentage composition method,
Dinner menus : [199.
family, 195.
formal, 194.
Doughnuts, 147.
Dried beef, creamed, 97.
Dumplings, 89.
Dutch apple cake, 127.
Eggs:
composition of, 72.
prices of, 72.
recipes for
creamed, 74.
eggnog, 188.
egg toast, 74.
hard cooked, 74.
omelets (see omelets).
poached, 74.
salad, 174.
sandwiches, 175.
soft cooked, 74.
section of hen's, 72.
— Cont.
to add as thickening, 38.
to preserve, 72.
Elements :
definition of, 1.
present in human body, 2.
Emulsion, 144.
Equations, chemical, 6.
Equivalent weights and measures, 17.
Extractives, 61-71.
Fat proof coating, 149.
Fats:
composition of, 143, 144.
cost of, 146.
emulsion of, 144.
saponification of, 145.
sources of, 143.
to render, 151.
Fehling solution, 44.
Fermentation, 136.
Fish:
composition of, 103.
recipes for
baked, 104.
boiled, 104.
broiled, 103.
codfish balls, 105.
codfish, creamed, 105.
fried, 105, 149.
lobster farci, 106.
oysters, creamed, 107.
oysters, escalloped, 107.
planked, 103.
salad, 175.
salmon mold, 106.
sauce for, 106.
sardines on toast, 106.
turbot, 105.
tests for freshness of, 103.
Flame, 9.
Flash point, 10.
Fluorine, 2.
Foamy sauce, 167.
Fondant, 45.
Foods :
classification of, 18.
preservation of, 50.
requirements, 196, 197.
INDEX
213
Force meat balls, 67.
French fried potatoes, 147.
Fried food, objections to, 146.
Fried potatoes, 147.
Fritter batter, 149.
banana fritters, 149.
corn fritters, 41.
Frostings for cake :
beaten, 163.
boiled, 162.
chocolate, 163.
marshmallow, 163.
plain, 162.
Fruits :
care and preparation of, 47.
composition of, 46.
methods of preserving, 53.
Frying :
cost of fats, 146.
general method, 145.
rules for testing, 147.
Fuels, 10.
Fungi, classification of, 50.
Gas, 10.
Gelatine, 71, 177.
Gelatine desserts :
recipes for
apple compote, 49.
Bavarian cream, 179.
Charlotte Russe, 180.
jellied prunes, 178.
lemon jelly, 178.
Neapolitan pudding, 179.
snow pudding, 179.
Spanish cream, 180.
Gingerbread, 130.
Ginger cookies, 160.
Ginger snaps, 160.
Gliadin, 71.
Globulin, 61, 69, 70.
Glucose, 43.
Glutenin, 71.
Graham bread, 141.
Graham gems, 128.
Graham pudding, 165.
Grape jam, 57.
Grape jelly, 56.
Grape juice, 55.
Page 92
Presented as published in 1913. 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
products of, 8, 9. Composition : of body, 2. of foods, 200. Compounds, 1. Conduction, experiment illustrating,
11, 12. Construction rule for baking powder
mixtures, 126. Convection, experiment illustrating,
Cookies : recipes for
cookies, plain, 159. ginger snaps, 160. hermits, 159. jumbles, 160. sand tarts, 160. soft ginger, 160. soft molasses, 158. sour cream, 159. sponge drops, 159. Cooking, processes of, 14. Corn :
general discussion, 25. recipe for bread, 128. fritters, 41. muffins, 128. mush, 27. soup, 66.
Cornstarch pudding, 25. Cottage pie, 97. Cottage pudding, 164. Cracker gruel, 188. Crackers, for soup, 67. Cranberries :
general discussion, 49. recipe for jelly, 49. pie, 154. sauce, 49. tart, 155.
Cream of tartar baking powder, 125. Cream toast, 190. Creamy sauce, 167. Croquettes : recipes for
cheese, 150.
potato, 148.
veal, etc., 148. Croutons, 67. Crullers, 148. Custards : recipe for
baked, 74.
caramel, 166.
pie, 153.
soft, 179.
Devil's food cake, 162. Dextrin :
experiments with, 22.
identification test for, 22. Diet and Nutrition, 196. Dietary :
average American, 198.
one-hundred-calorie-portion method, 202.
percentage composition method, Dinner menus : [199.
family, 195.
formal, 194. Doughnuts, 147. Dried beef, creamed, 97. Dumplings, 89. Dutch apple cake, 127.
Eggs:
composition of, 72. prices of, 72. recipes for
creamed, 74.
eggnog, 188.
egg toast, 74.
hard cooked, 74.
omelets (see omelets).
poached, 74.
salad, 174.
sandwiches, 175.
soft cooked, 74. section of hen's, 72.
— Cont.
to add as thickening, 38.
to preserve, 72. Elements :
definition of, 1.
present in human body, 2. Emulsion, 144. Equations, chemical, 6. Equivalent weights and measures, 17. Extractives, 61-71.
Fat proof coating, 149. Fats:
composition of, 143, 144. cost of, 146. emulsion of, 144. saponification of, 145. sources of, 143. to render, 151. Fehling solution, 44. Fermentation, 136. Fish:
composition of, 103. recipes for baked, 104. boiled, 104. broiled, 103. codfish balls, 105. codfish, creamed, 105. fried, 105, 149. lobster farci, 106. oysters, creamed, 107. oysters, escalloped, 107. planked, 103. salad, 175. salmon mold, 106.
sauce for, 106. sardines on toast, 106. turbot, 105.
tests for freshness of, 103. Flame, 9. Flash point, 10. Fluorine, 2. Foamy sauce, 167. Fondant, 45. Foods :
classification of, 18. preservation of, 50. requirements, 196, 197.
Force meat balls, 67. French fried potatoes, 147. Fried food, objections to, 146. Fried potatoes, 147. Fritter batter, 149.
banana fritters, 149.
corn fritters, 41. Frostings for cake :
beaten, 163.
boiled, 162.
chocolate, 163.
marshmallow, 163.
plain, 162. Fruits :
care and preparation of, 47.
composition of, 46.
methods of preserving, 53. Frying :
cost of fats, 146.
general method, 145.
rules for testing, 147. Fuels, 10. Fungi, classification of, 50.
Gas, 10.
Gelatine, 71, 177. Gelatine desserts : recipes for
apple compote, 49.
Bavarian cream, 179.
Charlotte Russe, 180.
jellied prunes, 178.
lemon jelly, 178.
Neapolitan pudding, 179.
snow pudding, 179.
Spanish cream, 180. Gingerbread, 130. Ginger cookies, 160. Ginger snaps, 160. Gliadin, 71. Globulin, 61, 69, 70. Glucose, 43. Glutenin, 71. Graham bread, 141. Graham gems, 128. Graham pudding, 165. Grape jam, 57. Grape jelly, 56. Grape juice, 55.