INDEX
Abbreviations of measures,
Absorption and digestion of food,
. . . . of food,
Abundance of production of cereals,
Acquiring skill in bread making,
Action of yeast,
Adjusting cook-stove dampers,
Agents, Classes of leavening,
. . . . Leavening,
Aids, Yeast,
A la, au, and aux, Meaning of terms,
. . . . la creole, Meaning of,
Albumin,
. . . . Effect of cooking on,
Aluminum cooking utensils,
Anthracite, or hard, coal,
Apple, Composition of,
. . . . corer,
Artificial gas,
Ash, or mineral salts,
. . . . pan, Coal-stove,
. . . . pit, Coal-stove,
Au gratin, Meaning of,
. . . . naturel, Meaning of,
Avoirdupois weight,
B
Bacon, Composition of,
Bacteria,
Baked hot breads, Testing,
. . . . potatoes,
Bakers' flour,
Baking bread,
. . . . Distinction between roasting and,
. . . . griddle cakes, Procedure in,
. . . . Meaning of,
. . . . Oven temperature for bread,
. . . . powder,
. . . . -powder biscuits,
Baking powder, Recipe for,
. . . . Purpose of bread,
. . . . the hot-bread mixture,
. . . . the hot-bread mixture, Utensils for,
. . . . Time for bread,
. . . . waffles, Procedure in,
Balanced diet, Elements of a,
Banana, Composition of,
Banking a coal fire,
Barley,
. . . . Left-over,
. . . . Pearl,
. . . . Recipes for,
. . . . Use and origin of,
. . . . with fruit, Pearl,
Batter, Thick,
. . . . Thin,
Batters and doughs,
Bean, Composition of dry navy,
. . . . Composition of fresh shelled,
. . . . Composition of green string,
Beaten biscuits,
Beating of food ingredients,
Béchamel, Meaning of,
Beech wheat,
Beef, Composition of dried,
. . . . steak, Composition of,
. . . . suet, Composition of,
Biscuit glace,
. . . . recipes,
Biscuits, Baking-powder,
. . . . Beaten,
. . . . Emergency,
. . . . rolls, and buns, Recipes for,
Bisque, Meaning of,
Bituminous, or soft, coal,
Blanching foods,
Blend flour,
Blueberry muffins,
Body, Function of water in the,
Boiled coffee,
. . . . rice,
Boiler, Cooking cereals in double,
Boiling,
. . . . Cooking cereals by,
. . . . on foods, Effect of,
. . . . point,
. . . . rice,
. . . . to sterilize water,
Boston brown bread,
Bouchées, Meaning of,
Boudin, Meaning of,
Bouquet of herbs,
Boxes, Window,
Braizing,
Bran bread,
. . . . muffins,
Bread,
. . . . after baking, Care of,
. . . . and cake mixer,
. . . . as food, Importance of,
. . . . Baking,
. . . . Baking hot,
. . . . Boston brown,
. . . . Bran,
. . . . Composition of corn,
. . . . Composition of rye,
. . . . Composition of toasted,
. . . . Composition of whole-wheat,
. . . . Convenient equipment for making,
. . . . Corn,
. . . . Distinction between hot and leavened,
. . . . dough, Care of the rising,
. . . . dough, Kneading,
. . . . dough, Motions used in kneading,
. . . . dough, Purpose of kneading,
. . . . Graham,
. . . . Hot,
. . . . ingredients, Quick-process, sponge method of combining,
. . . . Leavened,
. . . . Left-over,
. . . . Long-process, sponge method of making,
. . . . making, Acquiring skill in,
. . . . making, Combining the ingredients in,
. . . . making, Convenient equipment for,
. . . . making, Ingredients for,
. . . . making, Long process of,
. . . . making, Long-process, sponge method of,
. . . . making, Long-process, straight-dough method of,
. . . . -making materials, Proportion of,
. . . . making, Necessary equipment for,
. . . . -making processes,
. . . . making, Quick process of,
. . . . making, Quick-process, sponge method of,
. . . . making, Quick-process, straight-dough method of,
. . . . -making requirements,
. . . . making, Utensils for,
. . . . Milk and fat in,
. . . . mixer, Use of,
. . . . mixers,
. . . . mixture, Preparation of hot-,
. . . . Object of scoring,
. . . . Oven temperature for baking,
. . . . Purpose of baking,
. . . . Quick,
. . . . recipes,
. . . . Rice,
. . . . Rye,
. . . . Salt-rising,
. . . . Scoring,
. . . . Serving,
. . . . sponge,
. . . . Utilizing left-over hot,
. . . . White,
. . . . Whole-wheat,
. . . . Whole-wheat fruit,
. . . . with nuts, Graham,
Breads, Correct oven temperature for hot,
. . . . Distinction between yeast and hot,
. . . . General proportions used in hot,
. . . . Hot,
. . . . in the diet, Hot,
. . . . Mixtures used for hot,
. . . . Principal requirements for hot,
. . . . Purpose of utensils for making hot,
. . . . Quick,
. . . . Recipes for hot,
. . . . Requirements and processes for making hot,
. . . . Serving hot,
. . . . Varieties of mixtures in hot,
Breakfast food, Composition of cooked oat,
. . . . foods, Meaning of,
. . . . menu,
Broiling,
. . . . Pan,
Brown bread, Boston,
Browned rice,
Browning, or toasting, of cereals,
Buckwheat,
. . . . cakes,
. . . . Composition of,
. . . . Description of,
. . . . rye, and millet,
Building a coal fire,
Buns, Fruit or nut,
. . . . Graham nut,
. . . . Nut or fruit,
. . . . rolls, and biscuits,
Buns, Sweet,
Butter, Composition of,
. . . . Composition of peanut,
Buttered hominy,
. . . . toast,
Buttermilk, Composition of,