Macaroni With Cheese and Tomatoes: cooked sufficiently? properly
flavoured? too much salt? not enough salt? too much liquid? too
little liquid?
Baking-Powder Biscuit: tender? tough? light? heavy? good texture? poor
texture? sufficiently baked? underdone? overdone? sufficient salt?
Watercress-and-Celery Salad: appearance attractive? dressing well mixed?
properly seasoned?
Popovers Filled With Apple Sauce: tender? tough? underdone (this is
observed by shrinking or falling after removing the popovers from the
popover cups)? overdone?
Tea: strong? weak? clear? hot? bitter?
* * * * *
INDEX
A
Abbreviations of measures,
Absorption and digestion of food,
of food,
Abundance of production of cereals,
Acquiring skill in bread making,
Action of yeast,
Adjusting cook-stove dampers,
Agents, Classes of leavening,
Leavening,
Aids, Yeast,
A la, au, and aux, Meaning of terms,
la creole, Meaning of,
Albumin,
Effect of cooking on,
Aluminum cooking utensils,
Anthracite, or hard, coal,
Apple, Composition of,
corer,
Artificial gas,
Ash, or mineral salts,
pan, Coal-stove,
pit, Coal-stove,
Au gratin, Meaning of,
naturel, Meaning of,
Avoirdupois weight,
B
Bacon, Composition of,
Bacteria,
Baked hot breads, Testing,
potatoes,
Bakers' flour,
Baking bread,
Distinction between roasting and,
griddle cakes, Procedure in,
Meaning of,
Oven temperature for bread,
powder,
-powder biscuits,
Baking powder, Recipe for,
Purpose of bread,
the hot-bread mixture,
the hot-bread mixture, Utensils for,
Time for bread,
waffles, Procedure in,
Balanced diet, Elements of a,
Banana, Composition of,
Banking a coal fire,
Barley,
Left-over,
Pearl,
Recipes for,
Use and origin of,
with fruit, Pearl,
Batter, Thick,
Thin,
Batters and doughs,
Bean, Composition of dry navy,
Composition of fresh shelled,
Composition of green string,
Beaten biscuits,
Beating of food ingredients,
Bechamel, Meaning of,
Beech wheat,
Beef, Composition of dried,
steak, Composition of,
suet, Composition of,
Biscuit glace,
recipes,
Biscuits, Baking-powder,
Beaten,
Emergency,
rolls, and buns, Recipes for,
Bisque, Meaning of,
Bituminous, or soft, coal,
Blanching foods,
Blend flour,
Blueberry muffins,
Body, Function of water in the,
Boiled coffee,
rice,
Boiler, Cooking cereals in double,
Boiling,
Cooking cereals by,
on foods, Effect of,
point,
rice,
to sterilize water,
Boston brown bread,
Bouchees, Meaning of,
Boudin, Meaning of,
Bouquet of herbs,
Boxes, Window,
Braizing,
Bran bread,
muffins,
Bread,
after baking, Care of,
and cake mixer,
as food, Importance of,
Baking,
Baking hot,
Boston brown,
Bran,
Composition of corn,
Composition of rye,
Composition of toasted,
Composition of whole-wheat,
Convenient equipment for making,
Corn,
Distinction between hot and leavened,
dough, Care of the rising,
dough, Kneading,
dough, Motions used in kneading,
dough, Purpose of kneading,
Graham,
Hot,
ingredients, Quick-process, sponge method of combining,
Leavened,
Left-over,
Long-process, sponge method of making,
making, Acquiring skill in,
making, Combining the ingredients in,
making, Convenient equipment for,
making, Ingredients for,
making, Long process of,
making, Long-process, sponge method of,
making, Long-process, straight-dough method of,
-making materials, Proportion of,
making, Necessary equipment for,
-making processes,
making, Quick process of,
making, Quick-process, sponge method of,
making, Quick-process, straight-dough method of,
-making requirements,
making, Utensils for,
Milk and fat in,
mixer, Use of,
mixers,
mixture, Preparation of hot-,
Object of scoring,
Oven temperature for baking,
Purpose of baking,
Quick,
recipes,
Rice,
Rye,
Salt-rising,
Scoring,
Serving,
sponge,
Utilizing left-over hot,
White,
Whole-wheat,
Whole-wheat fruit,
with nuts, Graham,
Breads, Correct oven temperature for hot,
Distinction between yeast and hot,
General proportions used in hot,
Hot,
in the diet, Hot,
Mixtures used for hot,
Principal requirements for hot,
Purpose of utensils for making hot,
Quick,
Recipes for hot,
Requirements and processes for making hot,
Serving hot,
Varieties of mixtures in hot,
Breakfast food, Composition of cooked oat,
foods, Meaning of,
menu,
Broiling,
Pan,
Brown bread, Boston,
Browned rice,
Browning, or toasting, of cereals,
Buckwheat,
cakes,
Composition of,
Description of,
rye, and millet,
Building a coal fire,
Buns, Fruit or nut,
Graham nut,
Nut or fruit,
rolls, and biscuits,
Buns, Sweet,
Butter, Composition of,
Composition of peanut,
Buttered hominy,
toast,
Buttermilk, Composition of,
C
Cabbage salad,
-salad dressing,
Cafe au lait, Meaning of,
noir, Meaning of,
Cake, Coffee,
Corn,
mixers,
Molasses corn,
Southern corn,
Cakes, Buckwheat,
Corn griddle,
Griddle,
Procedure in baking griddle,
Rice griddle,
Calorie, or calory, Definition of,
Canapes, Meaning of,
Canard, Meaning of,
Candy, Composition of stick,
Canned fruit, Composition of,
Canning of foods,
Capers, Meaning of,
Capon, Meaning of,
Caramel, Meaning of,
Carbohydrates,
Composition of,
Elements in,
in cereals,
Carbon,
Carbonic-acid, or carbon-dioxide, gas,
Card, Explanation of score,
Care of bread after baking,
of bread in oven,
of cereals,
of flour,
of food,
of food in refrigerator,
of food, Methods of,
of the refrigerator,
of the rising bread dough,
Carolina rice,
Casein,
Effect of cooking on,
Casserole, Definition of,
Use of,
Celery, Composition of,
Cellars, Storing food in,
Cellulose, Cooking foods containing,
Definition of,
in cereals,
in the diet, Place of,
Cereal flakes,
products,
selection, Factors that govern,
Setting a,
Cereals,
Abundance of production of,
as a food,
Browning, or toasting, of,
by boiling, Cooking,
by dry heat, Cooking,
Carbohydrates in,
Care of,
Cellulose in,
Composition of,
Economic value of,
Fat in,
for the table, Preparation of,
Left-over wheat,
Methods of cooking,
Mineral matter in,
Origin of,
Points to observe in cooking,
Preparation for cooking,
Prepared, or ready-to-eat,
Production of,
Protein in,
Purpose of cooking,
Ready-to-eat,
Selection of,
Serving,
Table showing composition of,
undergo in cooking, Changes,
Uses of,
Water in,
Champignons, Meaning of,
Chartreuse, Meaning of,
Cheese, Composition of cottage,
Composition of cream,
Chemical composition of food,
leavening,
Chestnut coal,
Composition of,
Chiffonade, Meaning of,
Chillies, Meaning of,
Chives, Meaning of,
Chop, Composition of lamb,
Composition of pork,
Chopper, Meat,
Chops, Pan-broiled,
Chutney, Meaning of,
Cinnamon rolls,
Citron,
Clinkers,
Coal and coke,
Anthracite, or hard,
Bituminous, or soft,
Chestnut,
Egg,
fire, Building a,
fire, Building a,
Pea,
Quality of,
Coal range,
Sizes of,
Stove,
-stove dampers,
-stove firebox,
stove for cooking, General construction of,
-stove grate,
stoves and their operation,
Varieties of,
Cocoa,
Coconut, Composition of,
Cod, Composition of fresh,
Composition of salt,
Coffee,
cake,
Coke,
and coal,
Collops, Meaning of,
Commercial yeast,
Common labor-saving devices,
Composition and varieties of oats,
of apple,
of bacon,
of banana,
of beef steak,
of beef suet,
of buckwheat,
of butter,
of buttermilk,
of canned fruit,
of carbohydrates,
of celery,
of cereals,
of cereals, Table showing,
of chestnut,
of coconut,
of cooked macaroni,
of cooked oat breakfast food,
of corn,
of corn bread,
of cottage cheese,
of cream,
of cream cheese,
of dried beef,
of dried fig,
of dry navy bean,
of egg white and yolk,
of food, Chemical,
of food materials,
of fresh cod,
of fresh shelled bean,
of fruit jelly,
of grape juice,
of grapes,
of green corn,
of green string bean,
of honey,
of Italian pastes,
of lamb chop,
of lard,
of mackerel,
of maple sugar,
of molasses,
of oats,
of olive oil,
of onion,
of oyster,
of parsnip,
of peanut,
of peanut butter,
of pork chop,
of potato,
of raisins,
of rice,
of rye,
of rye bread,
of salt cod,
of skim milk,
of smoked ham,
of smoked herring,
of stick candy,
of strawberry,
of sugar,
of toasted bread,
of walnut,
of wheat,
of white and yolk of egg,
of whole egg,
of whole milk,
of whole wheat bread,
Compote, Meaning of,
Compressed yeast,
Constituents, Food principles, or,
Conveying heat to food, Methods of,
Cooker, Cooking cereals in fireless,
Fireless,
Cookery, Meaning of,
Terms used in,
time table,
Cooking cereals by boiling,
cereals in double boiler,
cereals in fireless cooker,
cereals, Methods of,
cereals, Points to observe in,
cereals, Preparation for,
cereals, Purpose of,
cereals with dry heat,
food, Reasons for,
foods, Importance of,
foods, Table for,
Getting foods ready for,
Heat for,
Methods of,
Methods of using moist heat for,
of food,
processes,
rice, Japanese method of,
rice, Methods of,
Uses of water in,
Cooking utensils, Aluminum,
utensils, Copper,
utensils, Earthenware,
utensils, Enamel,
utensils, Glass,
utensils, Iron and steel,
utensils, Tin,
utensils, Wooden,
with dry heat,
with hot fat,
Copper cooking utensils,
Coquilles, Meaning of,
Corer, Apple,
Corn bread,
bread, Composition of,
cake,
cake, Molasses,
-cake recipes,
cake, Southern,
Composition of,
Composition of green,
Field,
griddle cakes,
Maize, or Indian,
meal,
-meal croquettes,
-meal muffins,
-meal mush,
-meal mush, Left-over,
meal, Recipes for,
Pop,
Sweet,
Cottage cheese, Composition of,
Cracked wheat,
Cream cheese, Composition of,
Composition of,
of tartar and soda,
of wheat,
of wheat with dates,
sauce,
Creamed hominy,
peas,
rice,
Creaming of food ingredients,
Croquettes, Corn-meal,
Rolled-oats,
Croutons, Meaning of,
Cups, Measuring,
Curry,
Custard, Farina,
Cutting-in of food ingredients,
D
Dampers, Adjusting cook-stove,
Coal-stove,
Date muffins,
Dates, Cream of wheat with,
Graham mush with,
Demi-tasse, Meaning of,
Deviled, Meaning of,
Dextrine, Formation of,
Diet, Hot breads in the,
Meaning of,
Well-balanced,
Dietetics, Definition of,
Digestion and absorption of food,
of food,
Dill, Meaning of,
Dinner rolls,
Dish-washing machines,
Double boiler, Cooking cereals in,
boiler, Use of,
Dough, Kneading bread,
Making bread,
Motions used in kneading bread,
Soft,
Stiff,
Doughs and batters,
Dressing, Cabbage-salad,
Dried beef, Composition of,
fig, Composition of,
Dry heat, Cooking cereals by,
heat, Cooking with,
measure,
steaming,
yeast,
Drying of foods,
E
Earthenware cooking utensils,
Economic value of cereals,
Effect of boiling on foods,
Egg beater, Rotary,
coal,
Composition of white and yolk of,
Composition of whole,
whip,
Eggs, Scrambled,
Electric meter, Reading an,
stoves,
stoves and utensils,
Electricity as a fuel,
Emergency biscuits,
En coquille, Meaning of,
Enamel cooking utensils,
Endosperm, Meaning of,
Entrees,
Equipment for bread making, Convenient,
Escarole, Meaning of,
F
Factors that govern cereal selection,
Farce, or forcemeat, Meaning of,
Farina,
custard,
souffle,
Fat and milk in bread,
Cooking with hot,
Fat in cereals,
Fats,
Ferments, or leavening agents,
Field corn,
Fig, Composition of dried,
Fillet mignons, Meaning of,
Fillets, Meaning of,
Firebox, Coal-stove,
Fireless cooker,
cooker, Cooking cereals in,
-cooking gas stoves,
Flour,
Bakers',
Blend,
Care of,
Graham,
Grains used for,
High-grade patent,
Kinds of,
made from spring or hard wheat, Discussion of,
Milling of wheat,
Quality of,
Red dog,
Rye,
Scouring,
Second-grade patent,
Selection of,
Whole-wheat,
Flue, Coal-stove,
opening of a coal stove,
Fluff, Orange,
Sauce for orange,
Folding of food ingredients,
Fondant, Meaning of,
Fondue, Meaning of,
Food, Absorption of,
Care of,
Cereals as a,
Chemical composition of,
Cooking of,
Definition of,
Digestion and absorption of,
Digestion of,
in cellars, Storing,
ingredients, Beating of,
ingredients, Creaming of,
ingredients, Cutting-in of,
ingredients, Folding of,
ingredients, Mixing of,
ingredients, Processes involved in mixing of,
ingredients, Ricing of,
ingredients, Rubbing of,
ingredients, Sifting of,
ingredients, Stirring of,
Matters involved in right selection of,
Methods of caring for,
or fuel, value,
Food, Preparation of,
principles or constituents,
Problem of,
Reasons for cooking,
Selection of,
substances,
value,
Foods, Blanching,
Canning of,
Drying of,
for cooking, Preparation of,
Importance of cooking,
Importance of variety of,
Meaning of breakfast,
Storing of non-perishable,
Storing of semiperishable,
with ice, Keeping,
without ice, Keeping,
Forcemeat, or farce, Meaning of,
Frappe, Meaning of,
French toast,
Fricasseeing,
Fromage, Meaning of,
Fruit bread, Whole-wheat,
Composition of canned,
jelly, Composition of,
or nut buns,
Frying,
Fuel, Use of coal as a,
Use of coke as a,
Use of electricity as a,
Use of gas as a,
Use of kerosene as a,
value, Food, or,
Value of gas as,
Furnishing a kitchen, Utensils for,
G
Gas,
Artificial,
as fuel, Use of,
as fuel, Value of,
Carbonic-acid, or carbon-dioxide,
Measurement of,
meter,
meter, Reading a,
Natural,
ranges, Description of,
stove, Mixer of a,
stove, Pilot of a,
stoves and their operation,
stoves, Fireless-cooking,
General proportions, Applying knowledge of,
Germ, Definition of,
Germs,
Gingerbread, Soft,
Glace, Biscuit,
Meaning of,
Glass cooking utensils,
Glaze, Meaning of,
Gliadin,
Glucose,
Gluten,
Glutenin,
Goulash, Meaning of,
Graham bread,
bread with nuts,
flour,
muffins,
mush with dates,
nut buns,
Grain for market, Preparation of,
products, Table of,
Structure of wheat,
Grains used for flour,
Grape juice, Composition of,
Grapes, Composition of,
Grate, Coal-stove,
Green corn, Composition of,
Griddle-cake recipes,
cakes,
cakes, Corn,
cakes, Procedure in baking,
cakes, Rice,
cakes, Sour-milk,
Griddles,
Grinder,
Grits,
Hominy,
Wheat,
Gumbo, Meaning of,
H
Ham, Composition of smoked,
Hard water, How to soften,
Haricot, Meaning of,
Heat, Cooking cereals with dry,
Cooking with dry,
for cooking,
for cooking, Discussion of,
Methods of cooking with moist,
Herring, Composition of smoked,
High-grade patent flour,
Homard, Meaning of,
Hominy,
and cheese souffle,
Buttered,
Creamed,
grits,
Left-over,
Recipes for,
Honey, Composition of,
Hors-d'oeuvres, Meaning of,
Hot bread,
bread, Distinction between leavened and,
-bread mixture.
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