Chapter 54

Date, the 172 bread 146 pudding 333 Decaying vegetables in cellar 70 Delicate cup cake 345 Description of Indian corn 101 Desserts 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 Devonshire cream 377 Dextrine 78 Diabetic biscuit 436 Diastase86 Diet of the pyramid builders 218 for older children 447 for the young 442 simplicity in 41 Digestion deferred by the use of fried foods 54 hygiene of 40 in stomach 37 intestinal 38 liver 39 Salivary 37 time required for 39 Digestive apparatus 35 fluids, uses of 38 Dining, the art of 456 Dining room, the 456 furnishing of 456 temperature of 469 ventilation of 457 Dinners, a batch of 543 holiday 543 Dinner parties, invitations for 467 suggestions concerning 466 Diseased animal food 390 Disease germs in meat 391 Dish closet, utensils for 67 Dish drainer 68 Dishing up 463 Dishes, washing the 472 Dish mop 475 towel rack 74 Double boiler 53, 81 in the preparation of gravies 351 in the preparation of gruels 421 substitute for 81 Double broth 414 Dough 117 kneading the 131 Drafts and dampers, management of 49 Draining dishes 475 Drain pipes 64 Dried apple pie 339 apple pie with raisins 339 apples with other dried fruit 191 apples 190 apricot pie 339 apricots and peaches 191 pears 191 Drinks and delicacies for the sick 432 Dropped eggs 386 Drupaceous fruits 168 Dry granola 293 Drying fruit 211 Drying towels 475 Dry toast with hot cream 292 Duck, digestion of 39

Eating between meals 449 hastily 40 too much 42 when tired 42 Effects of cooking fat 53 Egg gruel 422 lemonade 434 panada 429 plant, description of 262 sauce 352, 353 Egg Cream 434 Eggs and macaroni 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 Evaporation 54 Evaporated peach sauce 191 Extension strainer 421

Fancy omelets 387 Farina 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 Fat, decomposition by the action of heat 54 Fats 26 effects of cooking upon 53 Fatty matter 42 Fermentation 118 the different stages of 119 temperature for 121 the process of 118 Fermentative agents 120 Fermented breads 142 recipes for 142 Fibrin 26, 78 Field corn 101 Fig, the 176 layer cake 345 pudding, steamed 333 Filbert, the 214 Filters 69 Fine hominy or grits 104 Fires, care of 48 Fish 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 Flavoring suggestions for 298 Flaxseed tea 434 Floated egg 431 Floating island 325 Floors, kitchen 61 Flour, to keep 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 Flummery 93 Foam omelets 387 Foamy sauce 353 Food amount required 42 apologies for 469 Food elements 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 Food for infants 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 Foods 35 adding to boiling liquids 54 combinations of 28, 43 digestion of 35 effects of hard and soft water upon 52 Fowl, broiled 406 to stuff 406 to truss 405 Fowls, digestion of 39 Fragments and left-over food 452 French butter 378 rolls 145 Fresh fruit compote 301 fruit pie 336 Fried foods for breakfast 287 Frosted fruit 181 Frozen fish 410 Fruit 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 Fruits, analysis of 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 Frumenty 87, 293 Frying 53 Fuel 47 economical use of 48 waste of 51

Galvanized iron ware 57 Game, suggestions for selection of 403 Garbage 479 Gasoline and gas 47 Gastric juice 36 Geese and ducks, suggestions for selection of 404 Gelatine, a culture medium 313 custard 315 nutritive value of 313 preparation of for deserts 314 Gem irons 152 irons, filling of 156 Germs in stale fruits 167 in the fermentation of bread 120 Glass, care of 476 utensils 477 Glucose 26 Gluten 78 custard 431 cream 422 gruel 422 meal custard 431 meal gems 436 meal gruel 422 mush 429 Gofio 95 Gold and silver cake 346 Gooseberry 174 tart 318 Gooseberries, directions for serving 179 to can 200 Graham apple mush 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 Grain and fruit diet for the aged 440 Grains 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 Granite ware 57 utensils, to clean 474 Granola 429 crust 337 fruit mush 91 gems 159 mush 91 peach mush 91 Granular corn meal 102 Grape apples 301 fruit, the 173 beverage 361 jelly 208 jelly pie 340 juice 209 sugar 26 tart 338 toast 292 Grapes, to keep 184 directions for serving 180 Gravy toast 291 Gravies and sauces 350 and sauces for vegetables, recipes for 351 to flavor 351 Green bean soup 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 Ground air 70 Ground rice pudding 326 Gruel, barley 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 Gruels 420 recipes for 421 Gum arabic water 435

Hasty pudding 102 Hazelnut, the 214 Hickory nut, the 214 Hoecake 139 Holiday dinners 543 feasting 543 menus 544 Homemade macaroni 106 Hominy 102, 104 gems 158 Honey 26 Hop yeast 141 Hot butter toast 419 lemonade 435 milk 376, 425 water 435 Household workshop 60

Iced milk 357 tea 357 water 357 Ice in refrigerator 68 Icelandic bread 110 Iceland moss blancmange 437 moss jelly 437 Imperial rolls 145 Indian corn 101 Indian meal gruel 423 Indigestion caused by bad cooking 46 Infants' food 444 Intestinal digestion 38 juice 36 Invalid food 426 Irish moss lemonade 435 potatoes 233 Iron rust 57 utensils 57 Ivory handles 477

Jam pudding 305 Japanned goods 477 Jellied oatmeal 94 Jelly, apple 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 Julienne soup 415 Junket 425

Keeping fresh fruit 182 Kerosene oil 47 Kitchen brushes 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 Kneading 55, 131 table 74 Kornlet and tomato soup 280 soup 280 Koumiss 425

Lamb 402 comparative nutritive value of 392 Layer pudding 316 Lead-adulterated tin 57 test of 58 Leaven 121 Left-over foods, care of 453 fragments in soup 275 Legumes 217 composition of 217 digestibility of 218 green 219 suggestions for cooking 319 value as strength producers 218 Legumin 217 Lemon, the 173 Lemonade 362 Lemon apples 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 Lemons and oranges, to keep 184 Lentil and parsnip soup 281 gravy with rice 226 Lentil meal 225 puree 226 soup 281 toast 292 Lentils, description of 225 mashed with beans 226 recipes for cooking 226 Lettuce 256 to clean 230 to serve 257 Lignite 47 Lima bean soup 281 Lime, the 173 Liquid, quantity required for bread making 126 Liquid yeast 140 Liquids best suited for cooking 51 Liver digestion 39 Loaf cake 347 Loaf, size of 133 Lobsters 409 Love apple 260 Luncheon, cold, provision for 545

Macaroni 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 Maize 101 meal 102 Mallic acid 165 Manioca 309 with fruit 312 Maple sugar 26 Mashed cabbage 250 beans 224 peas 221 parsnips 244 potatoes 236 sweet potatoes 240 Mashed turnips 243 Mastication 37 Materials, mixing of 55 Meals, drinking at 41 eating between 41 service of 464 Measures and weights, comparative table of 55 Measuring 54 dry materials 55 flour 55 liquids 55 salt 55 sugar 55 Meat broth 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 Meats for the sick, recipes for 430 left over 454 Melon, the 176 directions for serving 180 Menu cards 468 Metate 148 Micro-organisms in gelatine 313 Milk, absorbent properties of 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 Minced chicken 430 steak 430 Mineral elements 26, 78 soap 477 Miss B's salt-rising bread 143 Mixed lemonade 362 fruits, to can 202 mush 94 vegetable broths 428 Mock cream 354 Molasses sauce 354 Molded farina 89 rice, or snow balls 327 tapioca with fruit 310 wheat 88 Mrs. T's caramel coffee 360 Mulberry, the 176 Mush, rye 101 Mutton broth 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

New potatoes 236 Nitrogenous elements, importance in dietary for children 448 Nursing bottles 447 Nuts 212 recipes for serving 215 to keep fresh 215

Oatcakes 92 Oatmeal blancmange 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 Oat, the 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 Oil and gas stoves 95 Oleomargarine 373 Olive, the 171 Omelet, foam 387 plain 387 soft 388 Omelets, fancy 387 recipes for making 387 One-crust peach pie 341 Onions 267 Orangeade 362, 435 Oranges and apples 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 Ornamental potatoes 238 Oven, heat of for baking unfermented bread 153 proper temperature of 134 test for heating of 50, 136 thermometer 50 Oysters 409 digestion of 39

Paddy fields 98 Paint for kitchen walls 62 Panada, recipes for 428 Pan broiled steak 399 Pantry, the 67 Parched grain coffee 360 Parker House rolls 145 Parsnip beer 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 Partridges 404, 406 to dress 404 Passover bread 148 Pasta d'Italia 105 Pastry and cake 333 indigestibility of 334 Paste for pies 336 for tart shells 337 Pates 392 Patent barley 96 Pea and tomato soup 282 Peach, the 170 cream 301 custard pie 341 digestion of 39 jelly 208 mush 294 meringue 327 sauce 355 tapioca 311 toast 292 Peaches 189 and cream, directions for serving 180 and pears, directions for serving 180 to can 201 Peanut bread 110 the, or ground nut 214 Pear, the 170 Pearl barley 96 barley with lemon sauce 97 barley with raisins 97 wheat 87 Pearled wheats 86 Pears, to can 201 Peas bainock 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 Pecan, the 214 Pectic acid 165 Pemmican 394 Peptonized gruel 424 milk for infants 426 Percolater holder 73 Perforated sheet iron pans for rolls 152 Phosphates in wheat 86 Picnic biscuit 546 dinners 545 pudding 327 Pie, fresh fruit 336 crust, raised 319 with one crust 335 Pies, general suggestions for making 334 paste for 336 recipes for making 336 Pigeons 406 to select 404 Pineapple, the 178 beverage 362 cake 347 directions for serving 180 lemonade 362 tapioca 347 Pineapples, to cane 203 Pink dinners 468 lemonade 362 Pippins and quinces 187 Plain cornstarch pudding 328 custard 328 fruit pudding 305 omelets 387 pudding sauce 355 rice soup 282 Plaster of Paris in flour 116 Plum, the 170 jelly 208 porridge 90 Plums 189 to can 202 with sweet apples 202 Poached eggs with cream sauce 386 Poisonous mussels 409 substances produced in fried foods 54 Polenta 102 Pomaceous fruits 168 Pomegranate, the 174 Pop corn 101, 104 pudding 330 Popovers 159 Porcelain-lined utensils, to wash 474 ware 57 Pork, digestion of 39 Porridge, milk 423 Potato and rice soup 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 Pot barley 96 roast lamb 401 Poultry and game 402 and game, recipes for cooking 406 less stimulating than game 402 suggestions for selecting 403 Preparation of mushes with meal or flour 83 Prepared food for infants 444 Prune, the 171 marmalade 191 pie 341 pudding 305, 328 toast 292 whip 328 Prunes 191 Pulled bread 143 Pulp succotash 224 Pumice stone 477 Pumpkin 259 baked 260 canned 269 dried 260 pie 342 pie without eggs 342 recipes for cooking of 260 stewed 260 Puree with chicken 416 Putrefactive fermentation 119

Quails 406 Quantity of food for the aged 441 Quince, the 170 jelly 208

Radish 256 description of 257 Radishes, to serve 257 Raised biscuit 145 corn bread 146 pie crust 319 Raisin gruel 424 panada 429 Range ventilator 61 Raspberries, blackberries and other small fruits 200 directions for serving 181 Raspberry, the 176 manioca mold 312 Raw eggs 431 potato yeast 140 Recipes for canning fruit 200 for cooking rye 101 for steamed pudding 332 for unfermented bread 156 for yeast 140 Red rice mold 307 sago mold 311 sauce 355 Refrigerator 68 Rice and fruit dessert 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 Roast beef 399 chicken 406 mutton 401 turkey 407 Roasted potatoes 235 sweet potatoes 240 Roasting 49, 397 Rochelle salts 151 Roll, fruit 142 Rolled oats 95 rye 101 wheat 86, 87 Rolls 145 Rose cream 355 Rough rice 98 Rust, to remove 477 Rye, appearance of 100 bread 144 description of 100 flour 100 meal 100 nutritive value of 100 puffs 157