Omelets, recipes for — Cont.
ham, 75.
potato, 76.
Spanish, 76.
One egg cake, 161.
One-hundred-calorie portions :
dietary, example of, 204.
explanation of, 202.
table of, 205.
to compute, 203.
Onions :
boiled, 40.
general discussion, 39.
to mince, 36.
Orange cream, 190.
Orange shortcake, 128.
Organic matter, 5.
Oxidation, 8.
Oxygen :
description of, 3.
element, 2.
experiments with, 7.
Oysters,
creamed, 107.
escalloped, 107..
Parkerhouse rolls, 140.
Park Street cake, 161
Parsley, to chop, 36.
Pasteurization, 52.
Pasteurized milk, 186.
Pastry :
recipe for, 152
requisites for good, 150.
shortening for, 151.
See pie.
Peach marmalade, 57.
Peach preserves, 55.
Pear ginger, 57.
Pear preserves, 55.
Pectin, indentification test for, 47.
Peppers, stuffed green, 39.
Phosphate baking powders, 125.
Phosphorus, 2-5.
Physical change, 2.
Physics, science of, 3.
Pickles,
cucumber, 58.
sweet, 57.
216
INDEX
Pie:
recipes for
apple, 152.
cranberry, 154.
custard, 153.
lemon, 154.
mince, 154.
pumpkin, 153.
Pineapple ice, 182.
Pinwheel biscuit, 128.
Plants, classification of, 50.
Plum conserve, 56.
Plum preserves, 55.
Pop-overs, 130.
Pork:
diagram and food uses of, 87.
general discussion, 86.
recipes for
bacon, 95.
chops, 95.
ham, broiled, 95.
side of, 88.
Potassium, 2.
Potatoes :
general discussion, 33.
recipes for
au gratin, 35.
baked, 34.
boiled, 33.
cakes, 36.
creamed, 35.
croquettes, 148.
escalloped, 34.
French fried, 147.
fried, 147.
hashed browned, 35.
Lyonnaise, 34.
mashed, 34.
puff, 36.
salad, 174.
soup, cream of, 60.
stewed, 35.
Pot roast, 91.
Protein :
alcohol-soluble, 71.
classification of, 70.
conjugated, 71.
experiments with, 69, 70.
general discussion, 68.
Protein — Cont.
identification test for, 69.
in meat, 61.
in wheat, 133.
other forms of, 71.
phospho-protein, 71.
requirement by body, 191.
Puddings :
recipes for
bread, 164.
corn starch, 25.
cottage, 164.
custard :
baked, 74.
caramel, 166.
soft, 179.
escalloped apple, 164.
graham, 165.
Indian, 165.
prune whip, 166.
rice, 164.
sponge, 166.
suet, 165.
tapioca cream, 166.
See gelatine desserts.
Pudding sauces :
See sauces.
Radiation, experiments illustrating,
12.
Rarebit, .
American, 113.
Welsh, No. 1, 113.
Welsh, No. 2, 113.
Relation of food to the body, 1.
Rice:
general discussion, 26.
recipes for
baked, 28.
muffins, 129.
pudding, 164.
to wash, 28.
Roasting :
general method, 91.
time table for meats, 92.
recipes for
beef, 92.
chicken, 102.
mutton, 93.
INDEX
217
Roasting, recipes for — Cont.
veal, 92.
Rolls, Parkerhouse, 140.
Salads :
food value, 171.
recipes for
cabbage, 174.
chicken, 174.
egg, 174.
fish, 175.
lettuce, 174.
potato, 174.
suggestions for, 172.
to marinate, 172.
to mix, 172.
Salad dressings :
recipes for
cooked, 173.
French, 174.
mayonnaise, 173.
whipped cream, 174.
Sand tarts, 160.
Sandwiches :
recipes for
cheese, 176.
cheese filling, 176.
egg, 176.
ham, 176.
lettuce, 175.
Saponification, 145.
Sauces, meat and vegetable :
methods of making, 24.
proportion of flour for, 24.
recipes for
bechamel, 38.
brown, 24.
brown mushroom, 96.
drawn butter, 104.
lemon butter, 96.
salmon, 106.
thick white (for croquettes), 24.
tomato, 42.
white, 24.
white mushroom, 98.
Sauces, pudding :
recipes for
caramel syrup, 131.
creamy, 167.
Sauces, recipes for — Cont.
foamy, 167.
lemon, 127.
vanilla, 167.
yellow, 167.
Scones, 127.
Sherbets, suggestions for, 181.
Silicon, 2.
Page 94
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
Omelets, recipes for — Cont. ham, 75. potato, 76. Spanish, 76. One egg cake, 161. One-hundred-calorie portions :
dietary, example of, 204.
explanation of, 202.
table of, 205.
to compute, 203. Onions :
boiled, 40.
general discussion, 39.
to mince, 36. Orange cream, 190. Orange shortcake, 128. Organic matter, 5. Oxidation, 8. Oxygen :
description of, 3.
element, 2.
experiments with, 7. Oysters,
creamed, 107.
escalloped, 107.
Parkerhouse rolls, 140. Park Street cake, 161 Parsley, to chop, 36. Pasteurization, 52. Pasteurized milk, 186. Pastry :
recipe for, 152
requisites for good, 150.
shortening for, 151.
See pie.
Peach marmalade, 57. Peach preserves, 55. Pear ginger, 57. Pear preserves, 55. Pectin, indentification test for, 47. Peppers, stuffed green, 39. Phosphate baking powders, 125. Phosphorus, 2-5. Physical change, 2. Physics, science of, 3. Pickles,
cucumber, 58.
sweet, 57.
Pie:
recipes for apple, 152. cranberry, 154. custard, 153. lemon, 154. mince, 154. pumpkin, 153. Pineapple ice, 182. Pinwheel biscuit, 128. Plants, classification of, 50. Plum conserve, 56. Plum preserves, 55. Pop-overs, 130. Pork:
diagram and food uses of, 87. general discussion, 86. recipes for bacon, 95. chops, 95. ham, broiled, 95. side of, 88. Potassium, 2. Potatoes :
general discussion, 33. recipes for au gratin, 35. baked, 34. boiled, 33. cakes, 36. creamed, 35. croquettes, 148. escalloped, 34. French fried, 147. fried, 147.
hashed browned, 35. Lyonnaise, 34. mashed, 34. puff, 36. salad, 174. soup, cream of, 60. stewed, 35. Pot roast, 91. Protein :
alcohol-soluble, 71. classification of, 70. conjugated, 71. experiments with, 69, 70. general discussion, 68.
Protein — Cont.
identification test for, 69. in meat, 61. in wheat, 133. other forms of, 71. phospho-protein, 71. requirement by body, 191. Puddings : recipes for bread, 164. corn starch, 25. cottage, 164. custard : baked, 74. caramel, 166. soft, 179.
escalloped apple, 164. graham, 165. Indian, 165. prune whip, 166. rice, 164. sponge, 166. suet, 165.
tapioca cream, 166. See gelatine desserts. Pudding sauces : See sauces.
Radiation, experiments illustrating,
Rarebit, .
American, 113. Welsh, No. 1, 113. Welsh, No. 2, 113. Relation of food to the body, 1. Rice:
general discussion, 26. recipes for baked, 28. muffins, 129. pudding, 164. to wash, 28. Roasting :
general method, 91. time table for meats, 92. recipes for beef, 92. chicken, 102. mutton, 93.
Roasting, recipes for — Cont.
veal, 92. Rolls, Parkerhouse, 140.
Salads :
food value, 171. recipes for
cabbage, 174.
chicken, 174.
egg, 174.
fish, 175.
lettuce, 174.
potato, 174. suggestions for, 172. to marinate, 172. to mix, 172. Salad dressings : recipes for
cooked, 173.
French, 174.
mayonnaise, 173.
whipped cream, 174. Sand tarts, 160. Sandwiches : recipes for
cheese, 176.
cheese filling, 176.
egg, 176.
ham, 176.
lettuce, 175. Saponification, 145. Sauces, meat and vegetable : methods of making, 24. proportion of flour for, 24. recipes for
bechamel, 38.
brown, 24.
brown mushroom, 96.
drawn butter, 104.
lemon butter, 96.
salmon, 106.
thick white (for croquettes), 24.
tomato, 42.
white, 24.
white mushroom, 98. Sauces, pudding : recipes for
caramel syrup, 131.
creamy, 167.
Sauces, recipes for — Cont. foamy, 167. lemon, 127. vanilla, 167. yellow, 167. Scones, 127.
Sherbets, suggestions for, 181. Silicon, 2.