84
rolls; 160
481
the ideal; 288
use of fruits for; 288
110
293
251
recipes; 251
399
406
fish; 410
mutton chop; 401
potato; 238
steak; 430
49 397
93
428
vegetable; 428
305
bread; 146
sauce; 351
soup; 277
252
flour in soups; 274
mush; 103
parsnips; 244
rice; 100
sweet potatoes; 240
93
343
364 370
absorbent properties of; 376
artificial; 373
digestion of; 39
emulsified; 378
French; 378
good, test for; 372
in ancient times; 373
in bread; 127
keeping qualities of; 375
making; 374
373
370
214
373
248
baked; 250
boiled; 250
digestion of; 39
hash; 250
preparation and cooking of; 249
recipes for cooking; 250
salad; 250
with celery; 250
with tomatoes; 250
343
heat required for baking; 344
icing for; 346
made light with yeast; 344
recipes for making; 344
392
449
26
278
green pea soup; 278
193
utensils; 197
360
custard; 323
for coloring soup brown; 415
sauce; 352
245
digestibility of; 245
pie; 338
pudding; 323
recipes for cooking; 246
soup; 278
246
preparation and cooking; 245
stewed; 246
with egg sauce; 246
26 78 365 372
251
and broccoli, preparation and cooking; 251
recipes for cooking; 251
with egg sauce; 252
with tomato sauce; 252
253
and potato hash; 254
recipes for cooking; 253
sauce; 352
soup; 278
to keep fresh; 253
with tomato sauce; 254
70
floor; 70
need of frequent whitewashing; 70
ventilation of; 70
walls; 70
78
47
376
cottage; 377
Chinese; 218
171
jelly; 207
tart; 318
toast; 291
189
direction for serving; 179
to can; 202
430
broth; 427
jelly; 430
panada; 428
67 457
the care of; 477
273
214
bread; 110
soup; 278
215
mashed; 215
359
248
cabbage; 250
turnips; 242
49
165
173
apples; 186
409
315
471
205
377
47
104
214
359
213
and cornstarch blancmange; 303
cornstarch pudding; 323
custard; 323
custard cake; 345
flavor; 298
pie; 338
sauce; 352
rice custard; 324
359
47
273
275 279
68 69
188
414
122
29
in cookery; 46
369
185
45
81
utensils; 56
58
441
101
and chicken; 406
and tomatoes canned; 269
bread, digestion of; 39
cake; 147
cakes; 265
canned; 268
digestibility of; 101
dodgers; 158, 159
dried; 266
keeping qualities of; 102
lob; 102
mush rolls; 160
pudding; 265
puffs; 158
roasted green; 265
stewed green; 266
102
and fig pudding; 324
crust; 337
cubes; 103
mush; 103
mush with fruit; 103
pudding; 324
recipes for cooking; 103
suggestions for cooking; 102
303
fruit mold; 303, 304
meringue; 324
pudding, plain; 328
with raisins; 303
with apples; 303
377
364
milk, prepared for infants; 443
203
207
236
wheat; 86, 87
wheat pudding; 304, 324
175
drink; 434
jelly; 207
pie; 339
184
and sweet apples; 190
with raisins; 190
364 370
barley soup; 279
cake; 345
composition of; 370
corn cakes; 159
crisps; 161
digestibility of; 370
filling; 337
for shortcake; 319
Graham rolls; 160
or white sauce; 351
pea soup; 279
pie; 339
sauce; 352
temperature for raising; 368
toast; 291
toast with poached eggs; 291
use of in soups; 274
wholesomeness of; 371
244
potatoes; 237
turnips; 242
371
548
145
434
157
453
263
the serving of; 263
62
62
320 325
434
437
puffs; 157
322
in cups; 320
plain; 328
puddings; 319
pudding, importance of slow cooking of; 319
puddings, recipes for cooking; 320
sauce; 353
snowball; 331
steamed; 330
tapioca; 331
476
258
description of; 258
preparation and cooking of; 258
172
bread; 146
pudding; 333
70
345
101
296
fruits, recipes for; 299
for the sick; 437
general directions for preparation of; 297
made of fruit, grains, bread, etc., recipes for; 302
made with, gelatine, recipes for; 314
molded; 293
objections to; 296
with crusts, recipes for; 317
with manioca; 312
with sago; 311, 312
with tapioca, recipes for; 309
with tapioca; 309
377
78
436
218
for older children; 447
for the young; 442
simplicity in; 41
54
hygiene of; 40
in stomach; 37
intestinal; 38
liver; 39
Salivary; 37
time required for; 39
35
fluids, uses of; 38
456
456
furnishing of; 456
temperature of; 469
ventilation of; 457
543
holiday; 543
467
suggestions concerning; 466
390
391
67
68
463
472
475
towel rack; 74
53 81
in the preparation of gravies; 351
in the preparation of gruels; 421
substitute for; 81
414
117
kneading the; 131
49
475
64
339
apple pie with raisins; 339
apples with other dried fruit; 191
apples; 190
apricot pie; 339
apricots and peaches; 191
pears; 191
432
386
168
293
211
475
292
39
449
hastily; 40
too much; 42
when tired; 42
53
422
lemonade; 434
panada; 429
plant, description of; 262
sauce; 352, 353
434
107
composition of; 380
digestion of; 39
for the sick, recipes for; 431
for use in desserts; 297
how to choose; 381
how to keep; 382
in cream; 386
in shell; 384
in sunshine; 385
micro-organisms in; 381
poached; 386
poached in tomatoes; 385
recipes for cooking; 384
stale; 297
test for; 381
to beat; 383
use of in unfermented breads; 154
54
191
421
387
88 89
blancmange; 304
custard; 325
fruit mold; 304
molded; 89
nutritive value of; 89
pie; 339
pudding; 325
recipes for cooking of; 89
with fig sauce; 89
with fresh fruit; 89
54
26
effects of cooking upon; 53
42
118
the different stages of; 119
temperature for; 121
the process of; 118
120
142
recipes for; 142
26 78
101
176
layer cake; 345
pudding, steamed; 333
214
69
104
48
408
as a brain-food; 408
baked; 410
best method for cooking; 410
boiled; 410
broiled; 410
how to select and prepare; 409
parasites in; 408
recipes for cooking; 410
298
434
431
325
61
115
absorbent quality of; 126
adulteration of, how to select; 116
deleterious adulteration of; 115
entire wheat; 114
Graham, how to test; 114
gruel; 422
how to select; 113
measuring of; 55
93
387
353
42
apologies for; 469
25
changes in by cooking; 45
correct proportion of in wheat; 79
deficiency of; 43
excess of; 42
nitrogenous, subject to rapid decomposition; 118
proportions of; 28
uses of; 27
444
for infants, quantity of; 445
for the aged and the very young; 439
for the aged, requirements for; 439
for the sick; 418
for the sick, to heat; 420
for the sick, utensils for the preparation of; 420
mucilaginous, excellent in gastro-enteritis; 444
35
adding to boiling liquids; 54
combinations of; 28, 43
digestion of; 35
effects of hard and soft water upon; 52
406
to stuff; 406
to truss; 405
39
452
378
rolls; 145
301
fruit pie; 336
287
181
410
164
acids; 165
beverage; 361
cake; 346
canned, selection of; 193
canned, the storing of; 198
canned, to open; 199
canned, to sterilize; 193
canning, causes of failure in; 198
canning of; 193
cans, to test; 193
cause of decay; 192
cellar, the; 184
cooking of for jelly; 204
crackers; 162
custard; 325
dessert; 299
directions for picking and handling; 182
directions for serving; 179
dried, for cake; 343
foam dessert; 315
for the sick; 432
for the table; 178
general directions for cooking 185
how to keep fresh; 182
ices; 211
jelly; 204
jelly cake; 345
jelly, recipes for; 206
jelly, storing of; 206
jelly, straining the juice for; 204
jelly, time required for boiling juice; 205
juices for the sick; 432
juices, recipes for; 209
loaf; 142
loaf with Graham or whole-wheat flour; 146
or vegetables in tin cans; 199
pie; 339
pudding; 305
rolls; 142, 161
sandwich; 545
sauce; 354
shape; 315
shortcake; 318
sugar; 26
syrup; 210
tapioca; 310
the storing of; 183
the circulation of juice in; 178
the preservation of; 192
to cook for canning; 194
use of spices with; 185
166
at the beginning of a meal; 168
dried; 298
drying of; 211
for breakfast; 288
in jelly; 208
kinds most easily digested; 165
recipes for cooking; 186
stale; 167
structure of; 165
their value as nutrients; 165
87 293
53
47
economical use of; 48
waste of; 51
57
403
479
47
36
404
313
custard; 315
nutritive value of; 313
preparation of for deserts; 314
152
irons, filling of; 156
167
in the fermentation of bread; 120
476
utensils; 477
26
78
custard; 431
cream; 422
gruel; 422
meal custard; 431
meal gems; 436
meal gruel; 422
mush; 429
95
346
174
tart; 318
179
to can; 200
90
bread; 139, 144
crisps; 161
flour; 88, 113
gems; 157
grits; 89
grits gruel; 423
grits, how manufactured; 88
grits, nutritive value of; 89
grits pudding; 325
gruel; 422
mush; 90
mush with dates; 90
puffs; 156, 157
rolls; 160
salt-rising bread; 147
440
78
an economical food
and liquids employed for cooking; 82
composition of; 78
digestibility of; 78
for the sick; 429
for breakfast; 84
importance of variety and use of; 79
insalivation of; 80
in soups; 274
insufficiently cooked not easily digested; 81
left over; 454
nutritive value of; 78
suggestions for cooking; 81
use of by other nationalities; 79
use of condiments with; 79
57
utensils, to clean; 474
429
crust; 337
fruit mush; 91
gems; 159
mush; 91
peach mush; 91
102
301
fruit, the; 173
beverage; 361
jelly; 208
jelly pie; 340
juice; 209
sugar; 26
tart; 338
toast; 292
184
directions for serving; 180
291
350
and sauces for vegetables, recipes for; 351
to flavor; 351
280
beans, preparation and cooking of; 264
corn; 264
corn, boiled; 265
corn preparation and cooking of, recipes; 264, 265
corn soup
pea soup; 280
peas, dried; 222
peas, preparation and cooking of; 264
70
326
422
egg; 422
flour; 422
gluten meal; 422
Graham; 422
Indian meal; 423
lemon oatmeal; 403
milk oatmeal; 423
oatmeal; 424
of prepared flour; 423
peptonized gluten; 424
raisin; 424
strainer; 421
420
recipes for; 421
435
102
214
214
139
543
feasting; 543
menus; 544
106
102 104
gems; 158
26
141
419
lemonade; 435
milk; 376, 425
water; 435
60
357
tea; 357
water; 357
68
110
437
moss jelly; 437
145
101
423
46
444
38
juice; 36
426
435
potatoes; 233
57
utensils; 57
477
305
477
94
206
cherry; 207
crab apple; 207
cranberry; 207
custard pie; 340
for the sick; 419, 437
grape; 208
orange; 208
pear; 208
plum; 208
producing principle; 165
quince; 208
with fruit; 316
415
425
182
47
75 76
clock; 62
conveniences; 70
drain pipes; 64
floor; 61
flowers in; 62
furnishing; 61
furniture; 62
good sized one; 61
location of; 60
plumbing; 64
refuse; 64
sanitary; 61
sink, best material for; 64
slate; 63
table; 63
utensils; 66
ventilation; 61
woodwork; 62
55 131
table; 74
280
soup; 280
425
402
comparative nutritive value of; 392
316
57
test of; 58
121
453
fragments in soup; 275
217
composition of; 217
digestibility of; 218
green; 219
suggestions for cooking; 319
value as strength producers; 218
217
173
362
187
cornstarch pudding; 326
drill; 72
filling; 338
flavor; 299
jelly; 316
meringue custard; 340
oatmeal gruel; 423
pie; 340
pudding; 326
pudding sauce; 354
shortcake; 318
syrup; 210
184
281
gravy with rice; 226
225
puree; 226
soup; 281
toast; 292
225
mashed with beans; 226
recipes for cooking; 226
256
to clean; 230
to serve; 257
47
281
173
126
140
51
39
347
133
409
260
545
105
boiled; 106
description of; 105
in soups; 274
pudding; 326
recipes for cooking; 106
soup; 281, 416
to select; 105
to prepare and cook; 106
to keep; 105
with cream sauce; 106
with kornlet; 294
with granola; 106
with raisins; 293
with tomato sauce; 106
101
meal; 102
165
309
with fruit; 312
26
250
beans; 224
peas; 221
parsnips; 244
potatoes; 236
sweet potatoes; 240
243
37
55
41
eating between; 41
service of; 464
55
54
dry materials; 55
flour; 55
liquids; 55
salt; 55
sugar; 55
426
diseased; 390
extracts; 43
for children; 448
importance of simple cooking of; 392
nutritive value of; 389
pies; 392
preparation and cooking of; 395
preservation of; 394
soup, recipes for; 415
soup, preparation and cooking of; 412
soup; 410
selection of; 393
430
left over; 454
176
directions for serving; 180
468
148
313
367
adulteration of; 365
albumenized; 425
and contagious diseases; 366
and lime water; 425
baked; 433
bread; 127
bread with white flour; 142
care of; 367
composition of; 364
condensed; 369
cream and butter; 364
diet; 425
diet for the young; 442
digestion of; 39
dishes, washing of; 367
diseased; 365
for cooking purposes; 52
hot; 376, 425
left over; 455
oatmeal gruel; 423
panada; 429
porridge; 423
preparations of; 425
recipes for; 376, 425
sugar; 26
to sterilize for immediate use; 368
to sterilize to keep; 369
use of in soups; 274
utensils for keeping; 366
yeast bread; 147
430
steak; 430
26 78
soap; 477
143
362
fruits, to can; 202
mush; 94
vegetable broths; 428
354
354
89
rice, or snow balls; 327
tapioca with fruit; 310
wheat; 88
360
176
101
428
chop; 430
chops, stewed; 402
comparative nutritive value of; 392
digestion of; 39
recipes for cooking; 401
rules for selection of; 393
stewed; 402
236
448
447
212
recipes for serving; 215
to keep fresh; 215
92
94
bread; 147
character of; 92
crisps; 162
drink; 362
for children; 93
fruit mush; 94
gems; 159
gruel; 424
in soups; 274
mush; 94
porridge; 95
preparation and cooking of; 93
proportion of nitrogenous element in; 92
recipes for cooking of; 94
soup; 281
time required for the digestion of; 93
with apple; 95
91
ancient use of; 91
a staple article of diet with the Scotch peasantry; 91
description of; 91
Dr. Johnson's definition of; 92
how prepared for food; 92
nutritive value of; 91
95
373
171
387
plain; 387
soft; 388
387
recipes for making; 387
341
267
362 435
190
cake; 346
custard; 327
dessert; 316
directions for serving; 180
flavor; 299
float; 327
in jelly; 317
pie; 208, 317
pudding; 341
rice; 100
sauce; 354
syrup; 210
whey; 437
238
153
proper temperature of; 134
test for heating of; 50, 136
thermometer; 50
409
digestion of; 39
98
62
428
399
67
360
145
243
boiled; 244
boiled, digestion of; 39
browned; 244
creamed; 244
description of; 243
mashed; 244
preparation and cooking of; 243
recipes for cooking of; 244
soup; 281, 282
stewed; 245
stewed with celery; 345
with cream sauce; 244
with egg sauce; 244
with potato; 245
404 406
to dress; 404
148
105
333
indigestibility of; 334
336
for tart shells; 337
392
96
282
170
cream; 301
custard pie; 341
digestion of; 39
jelly; 208
mush; 294
meringue; 327
sauce; 355
tapioca; 311
toast; 292
189
and cream, directions for serving; 180
and pears, directions for serving; 180
to can; 201
110
the, or ground nut; 214
170
96
barley with lemon sauce; 97
barley with raisins; 97
wheat; 87
86
201
220
cake; 221
canned; 269
description of; 220
gravy; 352
green, description of; 264
green, recipes for cooking of; 266
pudding; 220
puree; 221
recipes for cooking; 221
sausage; 221
stewed; 266
the history; 220
214
165
394
424
milk for infants; 426
73
152
86
546
dinners; 545
pudding; 327
336
crust, raised; 319
with one crust; 335
334
paste for; 336
recipes for making; 336
406
to select; 404
178
beverage; 362
cake; 347
directions for serving; 180
lemonade; 362
tapioca; 347
203
468
lemonade; 362
187
328
custard; 328
fruit pudding; 305
omelets; 387
pudding sauce; 355
rice soup; 282
116
170
jelly; 208
porridge; 90
189
to can; 202
with sweet apples; 202
386
409
substances produced in fried foods; 54
102
168
174
101 104
pudding; 330
159
474
ware; 57
39
423
282
and vermicelli soup; 283
bread; 143
bread with whole-wheat flour; 144
browned; 238
cake with egg; 237
cake; 237
chemistry of cooking; 233
cooked in jackets; 234
digestion of; 39
frozen; 233
hash; 240
Irish, description of; 233
paring of; 234
preparation and cooking of; 234
recipes for cooking of; 235
snowballs; 237
soup; 282
sprouts, poisonous; 239
stewed with celery; 237
structure of; 233
sweet, preparation and cooking of; 238, 239
yeast in bread making; 140
96
roast lamb; 401
402
and game, recipes for cooking; 406
less stimulating than game; 402
suggestions for selecting; 403
83
444
171
marmalade; 191
pie; 341
pudding; 305, 328
toast; 292
whip; 328
191
143
224
477
259
baked; 260
canned; 269
dried; 260
pie; 342
pie without eggs; 342
recipes for cooking of; 260
stewed; 260
416
119
406
441
170
jelly; 208
256
description of; 257
257
145
corn bread; 146
pie crust; 319
424
panada; 429
61
200
directions for serving; 181
176
manioca mold; 312
431
potato yeast; 140
200
for cooking rye; 101
for steamed pudding; 332
for unfermented bread; 156
for yeast; 140
307
sago mold; 311
sauce; 355
68
307
and strawberry dessert; 308
and stewed apple dessert; 307
and tapioca pudding; 307
and apple custard pudding; 329
balls; 333
best methods of cooking; 99
cream pudding; 306
custard pudding; 329
description of; 97
digestibility of; 97
digestion of; 39
division in food elements; 98
dumpling; 306
fruit dessert; 306
flour; 98
flour mold; 307
history of; 97
kernel, structure of; 98
meringue; 305
preparation and cooking of; 99
pudding with raisins; 98
recipes for cooking of; 329
requisites for cultivation of; 306
snow; 329
snowball; 306
snow with jelly; 329
soup; 415
time required for digestion of; 98
to clean; 99
water; 424
with eggs; 329
with fig sauce; 99
with lemon; 294
with peaches; 100
with raisins; 100
399
chicken; 406
mutton; 401
turkey; 407
235
sweet potatoes; 240
49 397
151
142
95
rye; 101
wheat; 86, 87
145
355
98
477
100
bread; 144
description of; 100
flour; 100
meal; 100
nutritive value of; 100
puffs; 157
549
dinners; 548
330
and potato soup; 283
custard pudding; 330
digestion of; 39
fruit pudding; 312
pudding; 312
sauce; 355
soup; 415
149
192
36
158
39
263
preparation and cooking of; 263
recipes for cooking of; 264
409
394
55
103
390
352
53
223
cauliflower; 252
egg plant; 262
potatoes; 237
turnips; 242
vegetable oyster; 264
409
546
47
283
milled barley; 96
386
430
256
309
blancmange; 312
31
105
124
378
392
409
362
318
lemon; 318
strawberry; 318
476
to remove egg tarnish from; 473
53
342
stock, or broth; 414
64
370
435
191
394
188
400
chicken; 407
331
327
292
159
317 329
298
149
use of in cooking vegetables; 231
431
omelet; 388
39
digestibility of; 272, 412
seasoning of; 275
271
economical value of; 272
from grains and legumes, to prepare; 272
recipes for making; 276
selection for material for; 411
to flavor; 273
to thicken; 274
130
93
105
185
252
description of; 252
preparation and cooking of; 252
283
127
cake; 347
how to secure the best temperature; 127
when sufficiently light; 129
55
259
canned; 269
mashed; 258
pie; 342
pie without eggs; 343
summer; 258
winter; 259
477
138
26 78
action of cold water upon; 53
action of hot water upon; 53
399
71 81
cooker for grains; 81
188
chicken; 407
custard; 330
eggs; 386, 431
potatoes; 235
prunes; 545
pudding; 332
rice; 99
rice, digestion of; 98
squash; 259
sweet potatoes; 240
turnips; 242
53 397
different methods of; 53
vegetables; 231
474
369
for infants; 443
188
asparagus; 256
beans; 224
beef; 400
beef with vegetables; 400
beets; 278
cabbage; 250
carrots; 246
cauliflower; 252
celery; 253, 254
chicken; 407
corn and tomatoes; 261
crab apples; 189
fruit pudding; 308
Lima beans 224
mutton; 402
mutton chop; 402
parsnips; 245
pears; 188
potato; 237
squash; 258
raisins; 190
turnips; 242
53 396
proper temperature for; 53
160
29
410
preparation of; 413
to clarify; 414
to cool; 413
to strain; 413
37
68
65
175
charlotte; 330
minute pudding; 308
shortcake; 318
200
269
102
55
of grains; 83
236
224
78
amount of required, in canning; 196
cane; 26
crisps; 348
excess of in fruit jelly; 204
fruit; 26
grape; 26
in canned fruit; 194
measuring of; 55
milk; 26
to color; 299
258
squash, preparation and cooking of; 258
squash, recipes for cooking; 258
succotash; 266
110
343
pudding; 308
sauce with condensed apple juice; 189
Sweet corn; 102
Sweet potato; 238
pie; 343
soup; 383
to dry; 240
284
283
461
appointments of; 462
arrangement of; 463
for estimating the amount of food required for infants; 446
in kitchen; 63
linen, care of; 477
linen, colored; 479
linen, washing of; 478
manners; 458
of nutritive values of foods; 484-486
refuse; 480
setting the; 462
the setting of over night; 463
topics; 44, 59, 77, 108, 162, 216, 226, 270, 286, 295, 349, 356, 363, 379, 388, 417, 438, 450, 455, 470, 480, 542, 550
435
391
311
cream soup; 416
custard; 331
digestion of; 39
filling; 338
jelly; 311
pudding; 331
soup; 415
165
358
and coffee, adulteration of; 359
and coffee, substitutes for; 359
not a food; 359
use of, detrimental; 358
56
for bread-making; 128
69
391
544
358
67
utensils; 57
57
adulterated with lead; 58
363
139
apple; 290
apricot; 290
asparagus; 290
banana; 290
berry; 291
celery; 291
cherry; 291
cream; 291
for the sick; 419
grape; 292
gravy; 291
lentil; 291
peach; 292
prune; 292
preparation of; 289
recipes for; 290
snowflake; 290
tomato; 293
vegetable oyster; 293
water; 435
284
and okra soup; 284
and rice soup; 282
cream gravy; 352
cream soup; 284
description of; 260
gluten; 429
gravy; 261, 352
preparation and cooking of; 260
pudding; 262
recipes for; 261
salad; 261
soup; 416
soup with vermicelli; 284
toast; 293
with okra; 262
261
canned; 269
scalloped; 261
stewed; 262
148
419
391
407
suggestions for selection of; 404
242
boiled; 241
chopped; 242
composition of; 241
description of; 240
digestion of; 39
scalloped; 242
in juice; 242
mashed; 242
preparation and cooking of; 241
recipes for cooking; 241
steamed; 242
stewed; 242
with cream sauce; 243
376
154
bread; 148
recipes for; 156
wine; 209
117
165
127
348
402
comparative nutritive value of; 392
rules for selection of; 393
426 428
brush; 76
casein; 217
casein hardened by the use of hard water; 156
hash; 238
marrow; 258
marrow, description of; 258
oyster, description of; 263
oyster, preparation and cooking of; 263
oysters, recipes for cooking; 264
oyster soup; 285
oyster toast; 293
press; 71
285
228
canning of; 268
composition of; 228
decayed; 229
dietetic value of; 228
fresh, value of; 229
keeping of; 229
left over; 454
overdone; 231
preparation and cooking of; 230
recipes for canning; 268
shredded in soups; 274
sprouted; 229
stale; 229
storing of; 229
time required for cooking; 231
to keep after cooking; 232
to select; 229
underdone; 231
285
67
of cupboards; 62
of kitchen; 61
of pantry; 67
61
105
pudding; 331
in soups; 274
soup; 285, 286, 416
142
381
466
72
214
73
238
472
479
52
amount of for cooking vegetables; 230
boiling point at different altitudes; 52
boiling point at sea level; 52
boiling, temperature of; 51
bread; 126, 142
comparative value of use of hot and cold in cookery; 52
rice; 424
supplies; 69
supplies, tests for; 69
tamarind; 422
to increase the boiling point of; 52
113
cracked; 86
description of; 85
429
88
flour, nutritive elements of; 111
gluten; 429
meal; 88
molded; 88
oats and barley coffee; 361
pearled; 86
preparation and cooking of; 86
recipes for cooking; 87
relative proportion of food elements in; 85
rolled; 86
structure of; 85
with fresh fruit; 87
with raisins; 87
355
386
286
custard; 331, 332, 437
of egg; 432
of egg and milk; 432
soup; 416
115
138 143
puffs 156
309
175
directions for serving; 181
62
259
preparation and cooking of; 259
recipes for cooking of; 259
474
474
121
amount required for bread-making; 126
bitter; 123
boiled potato; 141
cells, effect of heat upon; 121
compressed; 122
effects of freezing upon; 123
foam; 122
homemade; 122
how to keep; 122
how to promote the growth of; 123
liquid; 140
raw potato; 140
recipes for; 140
test for; 124
the most convenient kind; 122
the stirring of; 123
468
139 289 436 453
preparation of; 289