Grapes, spiced, 57.
Gravy :
recipes for
chicken, 102.
roast beef, 92.
Griddle cakes :
general rule, 130.
recipes for
bread, 131.
sour milk, 130.
waffles, 131.
Gruels :
general discussion, 187.
recipes for
cracker, 188.
flour, 188.
oatmeal, 188.
Ham:
broiled, 95.
sandwiches, 76.
Hamburg steak, 96.
Hash, 97.
Hashed browned potatoes, 35.
Heat, sources of, 11.
Heat and energy :
requirement, 196.
tables for, 196, 197.
Hermits, 159. [28.
Home made "ready to eat" cereals,
Hydrogen, 2, 4.
Hydrogen sulphide, 5.
Ice, 117.
Ice cream :
flavoring, 183.
general rule, 182.
recipes for
cream foundation, 183.
custard foundation, 183.
strawberry, 183.
to freeze, 181.
Ices:
general discussion, 181.
recipes for
lemon, 182.
pineapple, 182.
suggestions for, 183.
to freeze, 181.
214
INDEX
Identification tests :
dextrin, 22.
fat, 165.
pectin, 47.
protein, 69.
starch, 21.
sugar, glucose, 44.
Indian pudding, 165.
Inorganic matter, 5.
Invalid cookery :
diet for convalescent, 184.
light, 184, 189.
liquid, 184, 185.
to set tray, 185.
Iodine, 2.
Irish stew, 90.
Iron :
general discussion, 169.
table of iron in foods, 170.
Jelly:
due to pectin, 47.
general directions for, 56.
general discussion, 55.
recipes for
crab apple, 56.
cranberry, 49.
grape, 56.
lemon, 178.
Jumbles, 160.
Junket, 187.
Kindling point, 10.
Lactic fermentation, 136.
Lactose, 43, 109.
Lamb :
chops, 94.
diagram and food uses of, 84.
market cuts (illustrations),
side of, 85.
Leavening, methods of, 123.
Lemonade :
recipes for
flaxseed, 189.
plain, 189.
Lemon butter, 96.
Lemon cream, 190.
Lemon ice, 182.
Lemon jelly, 178.
Lemon pie, 154.
Lemon sauce, 127.
Lettuce :
to freshen, 171.
to keep, 172.
Lettuce salad, 174.
Lettuce sandwiches, 175.
Lime :
foods poor in, 169.
foods rich in, 169.
Lobster farci, 106.
Luncheon, order of courses for, 194.
Macaroni :
general discussion, 41.
recipes for
baked with cheese, 42.
with tomato sauce, 42.
Magnesium, 2.
Maple sugar, 43.
Marmalades :
recipes for
grape jam, 57.
peach, 57.
pear ginger, 57.
plum conserve, 56.
spiced grapes, 57.
Marshmallow frosting, 163.
Measurements, table of, 16.
Meat and vegetable sauces', 24.
Meats :
general methods of cooking, 88.
methods of cooking in water,
62.
proteins present, 61.
structure of fiber, 78.
table of composition of, 77.
See beef, mutton, pork, veal,
warmed-over meats, 97.
recipes for
cottage pie, 97.
escalloped chicken, 98.
hash, 97.
minced mutton, 98.
meat rechauffe, 98.
meat souffle, 98.
pressed chicken, 99.
See croquettes.
INDEX
215
Menus :
breakfast, 194.
dinner, 194.
lunch, 195.
Meringue, 154.
Milk:
albuminized, 186.
composition of, 108.
experiments with, 110.
general discussion, 108.
in invalid diet, 185.
milk products, see butter, cheese.
milk toast, 190.
pasteurized, 186.
sterilized, 186.
Mince pie, 154.
Mineral foods :
uses in body, 168.
Molasses cookies, 158.
Molds, 50.
Mushroom sauce :
brown, 96.
white, 98.
Mutton :
diagram and food uses of, 84.
market cuts, illustrated, 86.
side of, 85.
recipes for
chops, broiled, 94.
Irish stew, 90.
minced, 98.
roast, 93.
Nitrogen, 2, 4.
Nitrogenous foods, 4.
See protein.
Nut bread :
brown, 129.
white, 129.
Oatmeal, 25.
Oatmeal gruel, 188.
Oats, 25.
Oleomargarine, tests for, 111.
Omelets :
general rules for, 75.
recipes for,
beaten, 75.
creamy, 75.
Page 93
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
Grapes, spiced, 57. Gravy : recipes for chicken, 102. roast beef, 92. Griddle cakes : general rule, 130. recipes for bread, 131. sour milk, 130. waffles, 131. Gruels :
general discussion, 187. recipes for cracker, 188. flour, 188. oatmeal, 188.
Ham:
broiled, 95.
sandwiches, 76. Hamburg steak, 96. Hash, 97.
Hashed browned potatoes, 35. Heat, sources of, 11. Heat and energy :
requirement, 196.
tables for, 196, 197. Hermits, 159. [28.
Home made "ready to eat" cereals, Hydrogen, 2, 4. Hydrogen sulphide, 5.
Ice, 117. Ice cream : flavoring, 183. general rule, 182. recipes for
cream foundation, 183.
custard foundation, 183.
strawberry, 183. to freeze, 181. Ices:
general discussion, 181. recipes for
lemon, 182.
pineapple, 182. suggestions for, 183. to freeze, 181.
Identification tests :
dextrin, 22.
fat, 165.
pectin, 47.
protein, 69.
starch, 21.
sugar, glucose, 44. Indian pudding, 165. Inorganic matter, 5. Invalid cookery :
diet for convalescent, 184.
light, 184, 189.
liquid, 184, 185.
to set tray, 185. Iodine, 2. Irish stew, 90. Iron :
general discussion, 169.
table of iron in foods, 170.
Jelly:
due to pectin, 47. general directions for, 56. general discussion, 55. recipes for
crab apple, 56.
cranberry, 49.
grape, 56.
lemon, 178. Jumbles, 160. Junket, 187.
Kindling point, 10.
Lactic fermentation, 136. Lactose, 43, 109. Lamb :
chops, 94.
diagram and food uses of, 84.
market cuts (illustrations),
side of, 85.
Leavening, methods of, 123. Lemonade :
recipes for flaxseed, 189. plain, 189. Lemon butter, 96. Lemon cream, 190. Lemon ice, 182.
Lemon jelly, 178. Lemon pie, 154. Lemon sauce, 127. Lettuce :
to freshen, 171.
to keep, 172. Lettuce salad, 174. Lettuce sandwiches, 175. Lime :
foods poor in, 169.
foods rich in, 169. Lobster farci, 106. Luncheon, order of courses for, 194.
Macaroni :
general discussion, 41. recipes for
baked with cheese, 42. with tomato sauce, 42. Magnesium, 2. Maple sugar, 43. Marmalades : recipes for
grape jam, 57. peach, 57. pear ginger, 57. plum conserve, 56. spiced grapes, 57. Marshmallow frosting, 163. Measurements, table of, 16. Meat and vegetable sauces', 24. Meats :
general methods of cooking, 88. methods of cooking in water,
proteins present, 61. structure of fiber, 78. table of composition of, 77. See beef, mutton, pork, veal,
warmed-over meats, 97. recipes for
cottage pie, 97. escalloped chicken, 98. hash, 97.
minced mutton, 98. meat rechauffe, 98. meat souffle, 98. pressed chicken, 99. See croquettes.
Menus :
breakfast, 194.
dinner, 194.
lunch, 195. Meringue, 154. Milk:
albuminized, 186.
composition of, 108.
experiments with, 110.
general discussion, 108.
in invalid diet, 185.
milk products, see butter, cheese.
milk toast, 190.
pasteurized, 186.
sterilized, 186. Mince pie, 154. Mineral foods :
uses in body, 168. Molasses cookies, 158. Molds, 50. Mushroom sauce :
brown, 96.
white, 98. Mutton :
diagram and food uses of, 84.
market cuts, illustrated, 86.
side of, 85.
recipes for
chops, broiled, 94. Irish stew, 90. minced, 98. roast, 93.
Nitrogen, 2, 4. Nitrogenous foods, 4.
See protein. Nut bread :
brown, 129.
white, 129.
Oatmeal, 25.
Oatmeal gruel, 188.
Oats, 25.
Oleomargarine, tests for, 111.
Omelets :
general rules for, 75. recipes for, beaten, 75. creamy, 75.