Snow pudding, 179.
Soap making, 145.
Sodium, 2.
Sodium bicarbonate, 124.
Soups :
cream soups, 59.
recipes for
baked bean, 61.
cauliflower, 66.
celery, 60.
clear tomato, 60.
corn, 66.
potato, 60.
spinach, 61.
tomato, 59.
to bind or thicken, 59.
made with stock, 59, 61, 63.
recipes for
bouillon, 64.
stock, 64.
stock, brown, 63, 64.
stock, white, 66.
tomato, 64.
vegetable, 64.
to clear soup, 64.
Sour cream cookies, 159.
Sour milk griddle cakes, 130.
Spanish cream, 180.
Spice cake, 162.
Sponge cake (without water), 157.
Berwick (with water), 158.
Sponge drops, 159.
Sponge pudding, 160.
Stages in sugar boiling, 15.
Starch :
experiments with, 21.
identification test for, 21.
methods of thickening with, 23-
24.
Sterilization, 52.
Sterilized milk, 186.
218
INDEX
Stewing :
general method, 89.
recipes for
beef stew, 89.
Irish stew, 90.
veal stew, 90.
Stoves and ranges, 13.
Strawberry ice cream, 183.
Succotash, 40.
Suet pudding, 165.
Sugar :
cane, 43.
experiments with, 43.
general discussion, 43.
glucose, 44. .
lactose, 43.
maple, 43.
stages in boiling, 15.
test for, 44.
Sulphur, 2, 4.
Symbols of elements in body, 5.
Table service, 191.
Table setting, 192.
Tannin, tests for, 118.
Tapioca cream, 166.
Tarts :
cranberry, 155.
general rule, 155.
Tea:
cost of, 119.
experiments with, 118.
general discussion, 120.
recipe for
Russian, 121.
stimulant, 117.
Toast :
boxes, 107. '
directions for making, 189.
recipes for
cream, 190.
milk, 190.
sticks, 67.
water, 189.
Tomatoes :
general discussion, 38.
recipes for
creamed, 38.
sauce, 42.
Tomatoes, recipes for — Cont.
stewed, 38.
stuffed, 39.
to can, 54.
to can for soup, 54.
to prepare, 38.
Tomato soups:
clear, 60.
cream, 50.
stock, 64.
Turbot, 105.
Turnips :
general discussion, 36.
recipes for
creamed, 37.
cups with pea filling, 37.
to boil and mash, 37.
to prepare, 37.
Vanilla sauce, 167.
Veal:
diagram and food uses of, 82.
general discussion, 83.
recipes for "»
breaded, baked, 96.
chops, 95.
croquettes, 148.
loaf, 96.
roast, 92.
souffle, 98.
stew, 90.
side of, 83.
Vegetables :
amount nutrition for ten cents, 31.
general composition of, 31.
general methods of cooking, 32.
table of composition, 30.
to prepare, 32.
Vegetable soup, 65.
Waffles, 131.
Warmed-over meats, 97.
Washington pie, 158.
Water :
composition of, 115.
distilled, 115.
hard and soft, 117.
purification of, 116.
sources of, 116.
INDEX
219
Water toast, 189.
Wheat :
composition of, 132.
experiments with, 134.
proteins in, 133.
section of grain of, 132.
White bread, 140.
White cake, 161.
White mushroom sauce, 98.
White soup stock, 66.
Yeast :
a fungus, 50.
drawing of, 135.
experiments with, 137.
growth of, 135.
raw potato, recipe for, 139.
Yellow sauce, 167.
T
HE following pages contain advertisements of
a few of the Macmillan books on kindred subjects
Practical Physics for Secondary Schools
By N. HENRY BLACK of the Roxbury Latin School
Boston, and Professor HARVEY N. DAVIS of Harvard
University.
Cloth, I2mo, illustrated, 488 pages. T.ist price,
" In preparing this book," say the authors in the Preface, " we have tried to
select only those topics which are of vital interest to young people, whether or
not they intend to continue the study of physics in a college course.
Page 95
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
Snow pudding, 179. Soap making, 145. Sodium, 2.
Sodium bicarbonate, 124. Soups :
cream soups, 59. recipes for
baked bean, 61. cauliflower, 66. celery, 60. clear tomato, 60. corn, 66. potato, 60. spinach, 61. tomato, 59. to bind or thicken, 59. made with stock, 59, 61, 63. recipes for bouillon, 64. stock, 64.
stock, brown, 63, 64. stock, white, 66. tomato, 64. vegetable, 64. to clear soup, 64. Sour cream cookies, 159. Sour milk griddle cakes, 130. Spanish cream, 180. Spice cake, 162. Sponge cake (without water), 157.
Berwick (with water), 158. Sponge drops, 159. Sponge pudding, 160. Stages in sugar boiling, 15. Starch :
experiments with, 21. identification test for, 21. methods of thickening with, 23-
Sterilization, 52. Sterilized milk, 186.
Stewing :
general method, 89.
recipes for beef stew, 89. Irish stew, 90. veal stew, 90. Stoves and ranges, 13. Strawberry ice cream, 183. Succotash, 40. Suet pudding, 165. Sugar :
cane, 43.
experiments with, 43.
general discussion, 43.
glucose, 44. .
lactose, 43.
maple, 43.
stages in boiling, 15.
test for, 44. Sulphur, 2, 4. Symbols of elements in body, 5.
Table service, 191. Table setting, 192. Tannin, tests for, 118. Tapioca cream, 166. Tarts :
cranberry, 155. general rule, 155. Tea:
cost of, 119. experiments with, 118. general discussion, 120. recipe for
Russian, 121. stimulant, 117. Toast :
boxes, 107. '
directions for making, 189. recipes for cream, 190. milk, 190. sticks, 67. water, 189. Tomatoes :
general discussion, 38. recipes for creamed, 38. sauce, 42.
Tomatoes, recipes for — Cont. stewed, 38. stuffed, 39. to can, 54. to can for soup, 54. to prepare, 38. Tomato soups: clear, 60. cream, 50. stock, 64. Turbot, 105. Turnips :
general discussion, 36. recipes for creamed, 37. cups with pea filling, 37. to boil and mash, 37. to prepare, 37.
Vanilla sauce, 167. Veal:
diagram and food uses of, 82. general discussion, 83. recipes for "»
breaded, baked, 96. chops, 95. croquettes, 148. loaf, 96. roast, 92. souffle, 98. stew, 90. side of, 83. Vegetables :
amount nutrition for ten cents, 31. general composition of, 31. general methods of cooking, 32. table of composition, 30. to prepare, 32. Vegetable soup, 65.
Waffles, 131. Warmed-over meats, 97. Washington pie, 158. Water :
composition of, 115.
distilled, 115.
hard and soft, 117.
purification of, 116.
sources of, 116.
Water toast, 189. Wheat :
composition of, 132.
experiments with, 134.
proteins in, 133.
section of grain of, 132. White bread, 140. White cake, 161. White mushroom sauce, 98. White soup stock, 66.
Yeast :
a fungus, 50.
drawing of, 135.
experiments with, 137.
growth of, 135.
raw potato, recipe for, 139. Yellow sauce, 167.
T
HE following pages contain advertisements of a few of the Macmillan books on kindred subjects
Practical Physics for Secondary Schools
By N. HENRY BLACK of the Roxbury Latin School Boston, and Professor HARVEY N. DAVIS of Harvard University.
Cloth, I2mo, illustrated, 488 pages. T.ist price,
" In preparing this book," say the authors in the Preface, " we have tried to select only those topics which are of vital interest to young people, whether or not they intend to continue the study of physics in a college course.