Chapter 55

Sabbath bill of fare 549 dinners 548 Sago and fruit custard pudding 330 and potato soup 283 custard pudding 330 digestion of 39 fruit pudding 312 pudding 312 sauce 355 soup 415 Saleratus 149 Salicylic acid, in fruit 192 Saliva, the 36 Sally Lunn gems 158 Salmon, digestion of 39 Salsify, description of 263 preparation and cooking of 263 recipes for cooking of 264 Salted fish 409 Salted meats 394 Salt, measuring of 55 Samp 103 Sanitary customs among the Jews 390 Sauce for desserts and puddings, recipes for 352 Sauteing 53 Scalloped beans 223 cauliflower 252 egg plant 262 potatoes 237 turnips 242 vegetable oyster 264 Scallops 409 School lunches 546 Scientific cookery, principles of 47 Scotch broth 283 milled barley 96 Scrambled eggs 386 Scraped steak 430 Sea kale 256 Sea moss 309 blancmange 312 Seasonings 31 Semolina 105 Setting the sponge 124 Shaken milk 378 Sheep's kidneys 392 Shell fish 409 Sherbet 362 Shortcake, banana 318 lemon 318 strawberry 318 Silver, care of 476 to remove egg tarnish from 473 Simmering 53 Simple custard pie 342 stock, or broth 414 Sink in kitchen 64 Skim milk, composition of 370 Slippery elm tea 435 Small fruits 191 Smoked meats 394 Smooth apple sauce 188 Smothered beef 400 chicken 407 Snowball custard 331 Snowballs 327 Snowflake toast 292 Snow gems 159 Snow pudding 317, 329 Snow, use of in place of eggs 298 Soda 149 use of in cooking vegetables 231 Soft custard 431 omelet 388 Soup, digestion of 39 digestibility of 272, 412 seasoning of 275 Soups 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 Sour bread 130 Sowens 93 Spaghetti 105 Spice and flavorings 185 Spinach 252 description of 252 preparation and cooking of 252 Split pea soup 283 Sponge 127 cake 347 how to secure the best temperature 127 when sufficiently light 129 Spoons, kind to be used in measuring 55 Squash, baked 259 canned 269 mashed 258 pie 342 pie without eggs 343 summer 258 winter 259 Stains, removal of 477 Stale bread 138 Starch 26, 78 action of cold water upon 53 action of hot water upon 53 Steak, pan broiled 399 Steam cooker 71, 81 cooker for grains 81 Steamed apples 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 Steaming 53, 397 different methods of 53 vegetables 231 Steel knives, to clean 474 Sterilized milk 369 for infants 443 Stewed apples 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 Stewing 53, 396 proper temperature for 53 Sticks 160 St. Martin, Alexis; experiments on 29 Stock 410 preparation of 413 to clarify 414 to cool 413 to strain 413 Stomach digestion 37 Storeroom 68 Stoves and ranges 65 Strawberry, the 175 charlotte 330 minute pudding 308 shortcake 318 Strawberries, to can 200 String beans, canned 269 Stirabout 102 Stirring 55 of grains 83 Stuffed potatoes 236 Succotash 224 Sugar 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 Summer squash 258 squash, preparation and cooking of 258 squash, recipes for cooking 258 succotash 266 Swedish bread 110 Sweet apple custard pie 343 pudding 308 sauce with condensed apple juice 189 Sweet corn 102 Sweet potato 238 pie 343 soup 383 to dry 240 Swiss lentil soup 284 Swiss potato soup 283

Table, the 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 Tamarind water 435 Tapeworm 391 Tapioca and fig pudding 311 cream soup 416 custard 331 digestion of 39 filling 338 jelly 311 pudding 331 soup 415 Tartaric acid 165 Tea 358 and coffee, adulteration of 359 and coffee, substitutes for 359 not a food 359 use of, detrimental 358 Temperature 56 for bread-making 128 Test for bad water 69 Testimony of St. Pierre 391 Thanksgiving menus 544 Theine 358 Tin closet, list of utensils for 67 utensils 57 Tinware, action upon by acids 57 adulterated with lead 58 Tisane 363 Toast 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 Tomato and macaroni soup 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 Tomatoes, baked 261 canned 269 scalloped 261 stewed 262 Tortillas 148 Trays for invalids, suggestions for preparing 419 Trichinæ 391 Turkey, roast 407 suggestions for selection of 404 Turnips, baked 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 Tyrotoxicon 376

Unfermented batter bread 154 bread 148 recipes for 156 wine 209 Unleavened bread 117 Unripe fruits 165 Utensils for bread-making 127

Variety cake 348 Veal 402 comparative nutritive value of 392 rules for selection of 393 Vegetable broth 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 Vegetable soup 285 Vegetables 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 Velvet soup 285 Ventilation of china closet 67 of cupboards 62 of kitchen 61 of pantry 67 Ventilator 61 Vermicelli 105 pudding 331 in soups 274 soup 285, 286, 416 Vienna bread 142 Vitellin 381

Waiters, general suggestions for 466 Waiter, the handy 72 Walnut, the 214 Wall cabinet 73 Warmed-over potatoes 238 Washing the dishes 472 Waste barrel, the 479 Water, action of upon food elements 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 Wheat-berry flour 113 cracked 86 description of 85 Wheatena 429 Wheat, finer mill products of 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 Whipped cream sauce 355 Whirled eggs 386 White celery soup 286 custard 331, 332, 437 of egg 432 of egg and milk 432 soup 416 Whiting in flour, how to detect 115 Whole-wheat bread 138, 143 puffs 156 Whortleberry pudding 309 Whortleberries and blueberries 175 directions for serving 181 Window box 62 Winter squash 259 preparation and cooking of 259 recipes for cooking of 259 Wire dishcloth 474 Wooden ware, to wash 474 Yeast 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 Yellow luncheon 468

Zwieback 139, 289, 436, 453 preparation of 289