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
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