Small cheer and great welcome make a merry feast.--_Shakespeare._
INDEX.
Absorption 38
Acetic acid 119
Acetic fermentation 119
Acorn coffee 433
A fourteenth century recipe 219
After mealtime 471
Aladdin cooker 66
Albumen 26, 53, 78, 365, 384
Albumenized milk 425
Alcoholic fermentation 119
Almond cornstarch pudding 321
cream 321
paste, to prepare 298
sauce 352
Almonds 212
blanched 212, 215
Alum, how to detect in flour 115
Ancient recipe for cooking barley 95
Animal food 391
Anti-fermentatives 192
Appetite, education of 449
Apple, the 169
and bread custard 321
beverage 433
cake 344
charlotte 321
compote 188
custard 320, 321
custard pie 338
dessert 299
jelly 206
jelly without sugar 207
meringue dessert 300
pudding, baked 302
rose cream 300
sago pudding 311
Apple sandwich 303
shape 314
snow 300
tapioca 309
tart 317
toast 290
toast water 433
Apples, directions for serving 179
in jelly 314
sour, raw, digestion of 39
stewed whole 187
sweet, raw, digestion of 39
with apricots 189
with raisins 189
Apricots 171
Apricot toast 290
Arrowroot blancmange 437
gruel 421
jelly 437
Artificial butter 373
feeding 446
foods, digestibility of 445
human milk 444
Art of dining, the 456
Asparagus 254
and peas 255
on toast 255
points 255
preparation and cooking of 254
recipes for cooking 255
soup 276, 415
stewed 256
toast 290
with cream sauce 255
with egg sauce 256
Assama 135
Avena 91
Avenola 429
Baccate fruits or berries 168
Bacteria in gelatine 313
Bad cookery, evils of 46
Bad cooking the ally of intemperance 46
Bain marie 232, 464
Baked apples 186, 189
apple loaf 319
apple pudding 302
apple sauce 187
apples with cream 300
bananas 301
barley 97
bean soup 276
beets 247
cabbage 250
corn 265
egg plant 262
fish 410
milk 433
parsnips 244
peaches 190
pears 189
potatoes 235
quinces 187
sweet apple dessert 300
sweet potatoes 239
turnips 242
vegetables 231
Baking 49
powders 150
Banana custard 322
dessert 310
dessert with gelatine 315
pie 338
shortcake 318
toast 290
Bananas 177
directions for serving 179
in syrup 301
Barley 95
and fruit drink 434
antiquity of 95
bread 110
description of 95
digestibility of 96
digestion of 39
fig pudding 302
fruit pudding 302
general suggestions for cooking 96
grain, structure of 96
gruel 422
lemonade 433
meal in the time of Charles I 96
milk 434
milk for infants 443
nutritive value of 96
patent 96
pearl 96
pot 96
recipes for cooking 97
Scotch milled 96
soup 415
used for bread making 96
Batter for bread, test for lightness of 129
pudding 332
Beans 222
boiled in a bag 223
green, description of 264
green, recipes for cooking 267
Lima 267
pod, digestion of 39
preparation and cooking of 222
recipes for cooking 223
shelled 267
string 267
time required for cooking 223
time required for digestion 222
Bean and corn soup 276
and hominy soup 276
and potato soup 276
and tomato soup 277
Bean gems 160
Beaten biscuit 161
Beating 55
Beaumont's experiments 29
Beef, broiled 399
broth and oatmeal
comparative food value of 392
digestion of 39
economy and adaptability in selection of 398
jerked 394
juice 427
liver of 392
recipes for cooking 399
selection of 393
smothered 400
soups 411
stewed 400
tea 43, 426, 427
tea and egg 427
tea in bottles 427
tea, nutritive value of 426
Beet coffee 360
greens 247
hash 247
salad or chopped beets 248
sugar 26
Beets 246
baked 247
preparation and cooking of 246
recipes for cooking 247
stewed 248
with potatoes 247
Berries 189
Berry shortcake 318
toast 291
Beverages 357
cold, recipes for 361
for the sick, recipes for 433
from fruit juices for the sick 432
recipes for 360
Bile 36
Bills of fare for 52 weeks 487-538
Bills of fare 440
Birds baked in sweet potatoes 406
Black bean soup 277
Blackberry, the 176
beverage 361
cornstarch pudding 303
mush 293
syrup 210
tapioca 310
Blackberries, directions for serving 181
Boiled apples with syrup 188
Boiled beans 223
beets 248
cabbage 250
carrots 246
cauliflower 251
custard 322
custard bread pudding 322
leg of mutton 401
macaroni 106
parsnips 244
potatoes in jackets 235
potatoes without skins 235
potato yeast 141
rice 99
rice, digestion of 98
sweet potatoes 239
turnips 241
wheat 87
Boiling 51, 395
of vegetables 231
violent, result of 51
Bottled beef tea 427
Bran stock 277
Brass utensils 58
Bray 109
Brazil nuts 213
Bread and apricot pudding 323
and fig pudding 323
and fruit custard 332
articles from which prepared 110
care after baking 136
corn 146
corn, digestion of 39
custard, steamed 333
custard pudding 332
dryness of 133
early forms of 109
entire wheat 112, 138
for the sick 436
Graham 138
heavy, cause of 155
how to knead 132
keeping of 137
perfectly risen 130
to detect alum in 116
to detect whiting in 116
in desserts 297
fermented 118
flour, amount of required 126
made light with air 152
making, chemistry of 116
materials, how to combine 125
milk 142
moldy 297
necessary qualities of 111
of mulberries 110
overfermentation of 120
pans 134
pie 338
pulled 143
rye 144
sour 130, 297
stale 138
stale, use of 453
steamed 140
test of 140
the rising of 129
unfermented, general directions for making 152
unfermented, time required for baking 155
unleavened 117
Vienna 142
water 142
white, injurious effects of 111
whole-wheat 138, 143
whole-wheat, proportion of phosphates in 112
Breads, fermented 142
Breadstuffs and bread-making 109
Breakfast dishes 287
miscellaneous 293
Breakfast, grains for 84
rolls 160
Breakfasts and dinners, a year's 481
the ideal 288
use of fruits for 288
Breaking bread 110
Brewis 293
Broccoli 251
recipes 251
Broiled beef 399
Broiled birds 406
fish 410
mutton chop 401
potato 238
steak 430
Broiling 49, 397
Brose 93
Broth panada 428
vegetable 428
Brown Betty 305
bread 146
sauce 351
soup 277
Browned cauliflower 252
flour in soups 274
mush 103
parsnips 244
rice 100
sweet potatoes 240
Budrum 93
Buns, plain 343
Butter 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
Butterine 373
Buttermilk, composition of 370
Butternut 214
Butter-oil 373
Cabbage, description of 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
Cake, general directions for making 343
heat required for baking 344
icing for 346
made light with yeast 344
recipes for making 344
Calves' brains 392
Candies 449
Cane sugar 26
Canned corn soup 278
green pea soup 278
Canning fruit 193
utensils 197
Caramel coffee 360
custard 323
for coloring soup brown 415
sauce 352
Carrots 245
digestibility of 245
pie 338
pudding 323
recipes for cooking 246
soup 278
Carrots boiled 246
preparation and cooking 245
stewed 246
with egg sauce 246
Casein 26, 78, 365, 372
Cauliflower 251
and broccoli, preparation and cooking 251
recipes for cooking 251
with egg sauce 252
with tomato sauce 252
Celery 253
and potato hash 254
recipes for cooking 253
sauce 352
soup 278
to keep fresh 253
with tomato sauce 254
Cellar 70
floor 70
need of frequent whitewashing 70
ventilation of 70
walls 70
Cereals 78
Charcoal 47
Cheese 376
cottage 377
Chinese 218
Cherry, the 171
jelly 207
tart 318
toast 291
Cherries 189
direction for serving 179
to can 202
Chicken 430
broth 427
jelly 430
panada 428
China closet 67, 457
the care of 477
Chinese soup strainer 273
Chestnut, the 214
bread 110
soup 278
Chestnuts, boiled 215
mashed 215
Chocolate 359
Chopped beets 248
cabbage 250
turnips 242
Cinders, use of 49
Citric acid 165
Citron 173
apples 186
Clams 409
Clear dessert 315
Clearing the table 471
Clear jelly, to make 205
Clotted cream 377
Coal 47
Coarse hominy 104
Cobnut 214
Cocoa 359
Cocoanut, the 213
and cornstarch blancmange 303
cornstarch pudding 323
custard 323
custard cake 345
flavor 298
pie 338
sauce 352
rice custard 324
Coffee 359
Coke 47
Colander, use of in the preparation of soups 273
Combination soup 275, 279
Compartment sink 68, 69
Compote of apples 188
Compound stock 414
Compressed yeast 122
Condiments 29
in cookery 46
Condensed milk 369
Cooked fruit 185
Cookery 45
Cooking of grains 81
utensils 56
Copper utensils 58
Cornaro, experiences of 441
Corn 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
Corn meal 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
Cornstarch blancmange 303
fruit mold 303, 304
meringue 324
pudding, plain 328
with raisins 303
with apples 303
Cottage cheese 377
Cows' milk, analysis of 364
milk, prepared for infants 443
Crab apples, to can 203
Crab apple jelly 207
Cracked potatoes 236
wheat 86, 87
wheat pudding 304, 324
Cranberry, the 175
drink 434
jelly 207
pie 339
Cranberries, to keep 184
and sweet apples 190
with raisins 190
Cream 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
Creamed parsnips 244
potatoes 237
turnips 242
Creamery 371
Creamy rice 548
Crescents 145
Crust coffee 434
Crusts 157
Croutons 453
Cucumber, description of 263
the serving of 263
Cupboards 62
Cupboard ventilation 62
Cup custard 320, 325
Currantade 434
Currant jelly 437
puffs 157
Custard, boiled 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
Cut-glass ware 476
Cymling 258
description of 258
preparation and cooking of 258
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