INDEX
A
Acid, Butyric,
Lactic,
Adulteration of milk,
Albumin in milk,
Vegetable,
Alpine eggs,
American Cheddar cheese,
cream cheese,
home-made cheese,
Apples, Baked,
Artichokes, Buttered,
Composition and food value of French,
Creamed,
French,
Jerusalem,
with Hollandaise sauce,
Artificial buttermilk,
Ash, or mineral matter, in vegetables,
Asparagus,
and its preparation,
Composition and food value of,
for cooking, Preparation of,
Scalloped,
with butter dressing,
B
Baked apples,
beans,
beets,
eggplant,
eggs in cream,
onions,
potatoes,
sauerkraut,
squash,
sweet potatoes,
Baking dishes for egg recipes, Individual,
Balls, Potato,
Bean croquettes,
loaf, Lima,
purée,
soufflé,
Beans and their preparation,
Baked,
Composition and food value of dried,
Composition and food value of lima,
Composition and food value of shell,
Composition and food value of string,
Shell,
String,
Varieties of,
Wax,
Beating of eggs,
Beet tops,
Beets and their preparation,
Baked,
Buttered,
Composition and food value of,
Pickled,
Preparation and cooking of,
Selection and care of,
with cream dressing,
with sour dressing,
Belgian cheese,
Black-butter sauce,
tea,
Boiled cabbage,
dinner, New England,
kohlrabi,
onions,
potatoes,
sweet potatoes,
Bonbons, Cheese,
Breakfast menu,
Breaking of eggs,
Brick cheese,
Brie cheese,
Broiled mushrooms,
Browned carrots,
parsnips,
potatoes,
Brussels sprouts and their preparation,
sprouts, Buttered,
sprouts, Composition and food value of,
sprouts, Cooking of,
sprouts, Creamed,
sprouts, Scalloped,
Bulb, root, and tuber vegetables,
Butter,
Care of,
Cooking with,
dressing, Asparagus with,
Economical use of,
Flavor and composition of,
Purchasing,
Renovated,
Serving,
substitutes,
substitutes, Method of testing,
Buttered artichokes,
beets,
Brussels sprouts,
carrots,
salsify,
Butterine,
Buttermilk,
Artificial,
Composition and food value of,
cream cheese,
Butyric acid,
C
Cabbage,
and its preparation,
Boiled,
Composition and food value of,
Creamed,
Preparation and cooking of,
Purple,
Savoy,
Scalloped,
Selection and care of,
Turnip,
White,
Camembert cheese,
Candling eggs,
Caps, Sanitary milk,
Caramel junket,
Carbohydrate in milk,
Carbohydrates in vegetables,
Care and selection of string beans,
of butter,
of celery,
of cheese,
of milk,
of milk in the home, Necessity for,
of potatoes,
of vegetables,
Carrots,
and peas,
and their preparation,
Browned,
Buttered,
Composition and food value of,
Selection and preparation of,
with parsley,
Casein in milk,
Cauliflower,
and its preparation,
Composition and food value of,
Creamed,
Scalloped,
Selection and cooking of,
with tomato sauce,
Celery,
au gratin,
Care of,
Composition and food value of,
Creamed,
Preparation of,
Cellulose in vegetables,
Certified milk,
Characteristics and care of cheese,
of wholesome milk,
Cheddar cheese,
cheese, American,
Cheese,
American Cheddar,
American cream,
American home-made,
-and-macaroni loaf,
Belgian,
bonbons,
Brick,
Brie,
Buttermilk,
Buttermilk cream,
Camembert,
Care of,
Characteristics of,
Cheddar,
Cheshire,
Composition of,
Cottage,
dishes, Recipes for,
dishes, Variety of,
Domestic,
dreams,
Edam,
Effect of cooking on,
Emmenthal,
English,
English dairy,
fondue,
Foreign,
Gorgonzola,
Gruyère,
Holland,
Imported,
Junket cottage,
Limburger, or limburg,
Neufchâtel,
omelet,
Origin, use, and production of,
Parmesan,
Quality of,
Roquefort,
sandwiches,
Sapsago,
sauce,
Serving,
soufflé,
Stilton,
straws,
stuffing, Tomatoes with,
Swiss,
Switzer,
toast,
Varieties of,
wafers,
Cheeses, French,
Italian,
Swiss,
Cheshire cheese,
Chestnuts, Creamed mushrooms and,
Chives,
Chocolate junket,
Clabber, or curd,
Classification of vegetables,
Clean milk, Grades of,
Cleanliness of milk,
Clipped eggs,
Combinations, Vegetable,
Commercial preservation of eggs,
Composition and flavor of butter,
and food value of asparagus,
and food value of beets,
and food value of Brussels sprouts,
and food value of buttermilk,
and food value of cabbage,
and food value of carrots,
and food value of cauliflower,
and food value of celery,
and food value of corn,
and food value of cream,
and food value of cucumbers,
and food value of dandelion greens,
and food value of dried beans,
and food value of dried lentils,
and food value of dried peas,
and food value of eggplant,
and food value of endive,
and food value of French artichokes,
and food value of green peas,
and food value of greens,
and food value of Jerusalem artichokes,
and food value of kohlrabi,
and food value of lettuce,
and food value of lima beans,
and food value of mushrooms,
and food value of okra,
and food value of onions,
and food value of parsnips,
and food value of peppers,
and food value of potatoes,
and food value of radishes,
and food value of salsify,
and food value of shell beans,
and food value of skimmed milk,
and food value of spinach,
and food value of string beans,
and food value of summer squash,
and food value of sweet potatoes,
and food value of Swiss chard,
and food value of tomatoes,
and food value of turnips,
and food value of vegetables, Table showing,
and food value of watercress,
and food value of whey,
and food value of winter squash,
of cheese,
of milk,
of whole milk,
Standard of milk,
structure, and food value of vegetables,
Condensed milk,
Cooked sautéd potatoes,
Cooking eggs,
milk,
of Brussels sprouts,
of cauliflower,
of dried shell beans,
of eggs,
of lentils,
of vegetables, General methods of preparation and,
on cheese, Effect of,
on vegetables, Effect of,
Preparing mushrooms for,
Preparing vegetables for,
Variety of ways to use milk in,
with butter,
Corn and its preparation,
and tomatoes,
Composition and food value of,
cooked in milk,
fritters,
on the cob,
Corn oysters,
pulp,
soufflé,
string beans, and tomatoes,
Sweet,
Cottage cheese,
-cheese, Junket,
Cow's milk,
Cream,
cheese, American,
Composition and food value of,
-of-corn soup,
Standard grading of milk and,
Whipping,
Creamed artichokes,
asparagus on toast,
Brussels sprouts,
cabbage,
cauliflower,
celery,
eggs,
kohlrabi,
mushrooms and chestnuts,
onions,
parsnips,
peas,
potatoes,
spinach,
string beans,
tomatoes,
turnips,
vegetable oysters,
Cress, Upland,
Croquettes, Bean,
Potato,
Cucumbers and their preparation,
Composition and food value of,
Stuffed,
Curd, or clabber,
D
Dairy cheese, English,
Dandelion,
greens, Composition and food value of,
with sour sauce,
Desiccated eggs,
Deterioration of eggs, Causes and prevention of,
Diet, Milk in the,
Digestibility of eggs,
of vegetables,
Dinner, New England boiled,
Domestic cheese,
Drawn-butter sauce,
Dreams, Cheese,
Dressing, Sour,
Sour-cream,
Dried beans, Composition and food value of,
Dried lentils, Composition and food value of,
onions,
peas,
peas, Composition and food value of,
shell beans, Cooking of,
E
Edam cheese,
Egg beater. Rotary, or Dover,
recipes,
recipes, Individual baking dishes for,
soufflé,
Eggplant,
Baked,
Food value and composition of,
Preparation of,
Sautéd,
Scalloped,
Eggs,
à la goldenrod,
Alpine,
and place in the diet, Description of,
as food, Value of,
Beating of,
Breaking of,
Candling,
Clipped,
Commercial preservation of,
Cooking,
Cooking of,
Creamed,
Desiccated,
Deterioration of,
Digestibility of,
Extra fancy,
Fancy,
Fat in,
for cooking, Preliminary preparation of,
Fried,
Hard-cooked,
Home preservation of,
in cream, Baked,
in the home, Judging the quality of,
in the market, Judging the quality of,
Left-over,
Marketing of,
Minerals in,
Nutritive value of,
on toast, Poached,
on toast, Scrambled,
Poached,
Points to observe in cooking,
Powdered,
Eggs, Preservation of,
Protein in,
Quality of,
Scalloped,
Scrambled,
Selection of,
Separating of,
Serving of,
Soft-cooked, or jellied,
Strictly fresh,
Stuffed,
with ham, Scrambled,
with ham, Shirred,
with limewater, Preservation of,
with tomato, Scrambled,
with water glass, Preservation of,
Emmenthal cheese,
Emulsion,
Endive,
Composition and food value of,
English cheese,
dairy cheese,
monkey,
Evaporated and condensed milk,
milk,
Extra fancy eggs,
F
Fancy eggs,
Fat in eggs,
in milk,
in vegetables,
Figs stuffed with cheese,
Flavor and composition of butter,
Flavoring, Onions for,
Flower and fruit vegetables,
Fondue, Cheese,
Food, Importance of vegetables as,
value and composition of asparagus,
value and composition of beets,
value and composition of Brussels sprouts,
value and composition of buttermilk,
value and composition of cabbage,
value and composition of carrots,
value and composition of cauliflower,
value and composition of celery,
value and composition of corn,
value and composition of cream,
value and composition of cucumbers,
value and composition of dandelion greens,
value and composition of dried beans,
value and composition of dried lentils,
value and composition of dried peas,
value and composition of eggplant,
value and composition of endive,
value and composition of French artichokes,
value and composition of green peas,
value and composition of greens,
value and composition of Jerusalem artichokes,
value and composition of kohlrabi,
value and composition of lettuce,
value and composition of lima beans,
value and composition of mushrooms,
value and composition of okra,
value and composition of onions,
value and composition of parsnips,
value and composition of peppers,
value and composition of potatoes,
value and composition of radishes,
value and composition of salsify,
value and composition of shell beans,
value and composition of spinach,
value and composition of string beans,
value and composition of summer squash,
value and composition of sweet potatoes,
value and composition of Swiss chard,
value and composition of tomatoes,
value and composition of turnips,
value and composition of vegetables, Table showing,
value and composition of watercress,
value and composition of whey,
value and composition of winter squash,
value and varieties of greens,
value of potatoes,
value of vegetables, Structure, composition and,
value of whole milk,
values of milk products, Comparison of,
Foods containing milk,
Foreign cheese,
French artichokes,
artichokes, Preparation of,
cheese,
fried potatoes,
Fresh shell beans, Preparation and cooking of,
Freshness of milk,
Fried eggs,
Fritters, Corn,
Fruit and flower vegetables,
Junket with,
G
Garlic,
Glazed sweet potatoes,
Gorgonzola cheese,
Grades of clean milk,
Green onions,
peas,
peas, English style,
peas with butter,
Greens and their preparation,
Food value of,
General directions for cooking,
Varieties of,
Gruyère cheese,
Gumbo,
H
Hard-cooked eggs,
Hash-browned potatoes,
Holland cheese,
Hollandaise sauce,
sauce, Artichokes with,
Home, Keeping milk clean in the,
Keeping milk cool in the,
-made cheese, American,
Milk in the,
preservation of eggs,
Hot slaw,
I
Imported cheese,
Individual baking dishes for egg recipes,
Irish potatoes,
Italian cheeses,
J
Jellied, or soft-cooked, eggs,
Jerusalem artichokes,
artichokes, Composition and food value of,
artichokes, Preparation of,
Judging the quality of eggs in the home,
the quality of eggs in the market,
Junket
Caramel,
Chocolate,
cottage cheese,
Plain,
Recipes for,
with fruit,
K
Kinds of cheese,
Kohlrabi,
Boiled,
Composition and food value,
Creamed,
Mashed,
Preparation of,
L
Lactic acid,
Lactose,
Leeks,
Left-over eggs,
Legumes,
Legumin,
Lentil puff,
Lentils,
Cooking of,
Preparation of,
Lettuce,
Composition and food value of,
Lima-bean loaf,
beans, Composition and food value of,
beans en casserole,
beans in cream,
Limburg cheese,
Limburger cheese,
Lime in milk,
Limewater, Preservation of eggs with,
Loaf, Cheese-and macaroni,
Lima Bean,
Luncheon menu,
Lyonnaise potatoes,
M
Maître d'hôtel sauce,
Margarine,
Marketing of eggs,
Marrow, Vegetable,
Mashed kohlrabi,
parsnips,
potatoes,
squash,
sweet potatoes,
turnips,
Medium white sauce,
white sauce for vegetables,
Menu, Breakfast,
Luncheon,
Methods of cooking applied to vegetables,
Milk,
Adulteration of,
Albumin in,
and cream, Standard grading of,
caps, Sanitary,
Carbohydrate in,
Care of,
Casein in,
Certified,
Milk, Characteristics of wholesome,
Cleanliness of,
Composition and food value of skim,
Composition of,
Composition of whole,
composition, Standard of,
Condensed,
Cooking,
Cow's,
dishes and sauces, Recipes for,
Evaporated,
Fat in,
Foods containing,
Freshness of,
Grades of clean,
in cooking, Ways of using,
in the diet,
in the home,
in the home, Necessity for care of,
Mineral matter in,
Modified,
Pasteurized,
Points to be observed in cooking,
Powdered,
Preserved,
products, Comparison of food value of,
Products obtained from,
Protein in,
Purchase of,
Skim,
Sour,
Sterilized,
Water in,
Whole,
Mineral matter in milk,
matter, or ash, in vegetables,
Minerals in eggs,
Modified milk,
Monkey, English,
Mushrooms,
and chestnuts, Creamed,
and their preparation,
Broiled,
Composition and food value of,
for cooking, Preparing,
Sautéd,
Stewed,
N
Navy beans, Stewed,
Neufchâtel cheese,
New England boiled dinner,
Nutritive value of eggs,
O
Okra,
Composition and food value of,
Preparation of,
Stewed,
with tomatoes,
Oleomargarine,
Omelet, Cheese,
Plain,
Puff,
Tomato,
Omelets, Variety in,
Onion family, Varieties of the,
Onions,
Baked,
Boiled,
Composition and food value of,
Creamed,
Dried,
for flavoring,
for the table,
Green,
Preparation of,
Stuffed,
Oyster, Vegetable,
Oysters, Corn,
Creamed vegetable,
Scalloped vegetable,
P
Parmesan cheese,
Parsley,
Parsnips,
Browned,
Composition and food value of,
Creamed,
Mashed,
Preparation of,
Pasteurized milk,
Patties, Potato,
Peas,
and carrots,
and potatoes,
and their preparation,
Composition and food value of dried,
Creamed,
Dried,
Food value and composition of green,
Green,
in turnip cups,
purée,
soufflé,
Peppercress,
Peppers,
Composition and food value of,
Preparation of,
Stuffed,
Perishable vegetables,
Phosphates,
Pickled beets,
Plain junket,
omelet,
Poached eggs,
eggs on toast,
Potash,
Potato balls,
croquettes,
patties,
puff,
Potatoes,
and peas,
and turnips,
au gratin,
Baked,
Baked sweet,
Boiled,
Boiled sweet,
Browned,
Care of,
Composition and food value of,
Composition and food value of sweet,
Cooked sautéd,
Creamed,
French fried,
Glazed sweet,
Hash-browned,
Lyonnaise,
Mashed,
Mashed sweet,
Preparation of,
Raw sautéd,
Scalloped,
Selection of,
Stuffed,
Sweet,
White,
Powdered eggs,
milk,
Preparation and cooking of beets,
and cooking of cabbage,
and cooking of fresh shell beans,
and cooking of string beans,
and cooking of vegetables, General methods of,
of asparagus for cooking,
of beans,
of beets,
of Brussels sprouts,
of cabbage,
of carrots,
of cauliflower,
of celery,
of corn,
of cucumbers,
of eggplant,
of eggs for cooking, Preliminary,
of French artichokes,
of greens,
of kohlrabi,
of Jerusalem artichokes,
Preparation of lentils,
of mushrooms,
of mushrooms for cooking,
of okra,
of onions,
of parsnips,
of peas,
of peppers,
of potatoes,
of radishes,
of salsify,
of squash,
of tomatoes,
of turnips,
Preparing vegetables for cooking,
Preservation of eggs,
of eggs with limewater,
of eggs with water glass,
Preserved milk,
Production, origin, and use of cheese,
Products, Comparison of food value of milk,
obtained from milk,
Protein in eggs,
in milk,
in vegetables,
Puff, Lentil,
omelet,
Potato,
Pulp, Corn,
Purchase of milk,
of vegetables,
Purchasing butter,
Purée, Bean,
Peas,
Purple cabbage,
Q
Quality of cheese,
of eggs,
of eggs in the home, Judging the,
of eggs in the market, Judging the,
R
Radishes,
Food value and composition of,
Preparation of,
Rarebit, Welsh,
Raw sautéd potatoes,
Recipes, Egg,
for cheese dishes,
for junket,
for milk dishes and sauces,
for white sauce,
Renovated butter,
Root, tuber, and bulb vegetables,
Roquefort cheese,
Rotary, or Dover, egg beater,
Rutabagas,
S
Salsify,
Buttered,
Composition and food value of,
Preparation of,
Sapsago cheese,
Sandwiches, Cheese,
Sanitary milk caps,
Sauce, Black-butter,
Cheese,
Drawn-butter,
for creamed string beans,
for vegetables, Medium white,
Hollandaise,
Maître d'hôtel,
Medium white,
Recipes for white,
Thick white,
Thin white,
Tomato,
Vegetable,
Sauces and milk dishes, Recipes for,
for vegetables,
Sauerkraut, Baked,
Making,
Sautéd,
with spareribs,
Sautéd eggplant,
mushrooms,
sauerkraut,
summer squash,
tomatoes,
Savoy cabbage,
Scalloped asparagus,
Brussels sprouts,
cabbage,
cauliflower,
eggplant,
eggs,
potatoes,
tomatoes,
vegetable oysters,
Scrambled eggs,
eggs on toast,
eggs with ham,
eggs with tomato,
Selection and care of beets,
and care of cabbage,
and care of string beans,
and cooking of cauliflower,
and preparation of carrots,
of eggs,
of potatoes,
Separating of eggs,
Serving butter,
cheese,
of eggs,
vegetables,
Shallots,
Shell beans,
Shell beans dressed with butter,
beans in cream,
beans, Preparation and cooking of fresh,
beans, Varieties and food value of,
Shirred eggs with ham,
Skim milk,
Milk, Composition and food value of,
Slaw, Hot,
Soft-cooked, or jellied, eggs,
Soufflé, Bean,
Cheese,
Corn,
Egg,
Peas,
Spinach,
Soup, Cream-of-corn,
Sour-cream dressing,
dressing,
milk,
Spinach,
Composition and food value of,
Creamed,
Royal,
Soufflé,
Squash and its preparation,
Baked,
Composition and food value of summer,
Composition and food value of winter,
Mashed,
Sautéd summer,
Stewed summer,
Summer,
Winter,
Standard grading of milk and cream,
of milk composition,
Sterilized milk,
Stewed mushrooms,
navy beans,
okra,
summer squash,
tomatoes,
turnips,
Stilton cheese,
Straws, Cheese,
Strictly fresh eggs
String beans,
beans, corn, and tomatoes,
beans, Creamed,
beans in butter beans,
Preparation and cooking of,
beans, Selection and care of,
beans, Varieties of,
beans with salt pork,
beans with sour dressing,
Structure, composition, and food value of vegetables,
Stuffed cucumbers,
eggs,
onions,
peppers,
potatoes,
tomatoes,
tomatoes with cheese carrots,
Substitutes, Butter,
Method of testing butter,
Succotash,
Succulent vegetables,
Summer squash,
squash, Sautéd,
squash, Stewed,
Sweet corn,
potatoes,
potatoes, Baked,
potatoes, Boiled,
potatoes, Glazed,
potatoes, Mashed,
Swiss chard, Composition and food value of,
cheeses,
Switzer cheese,
T
Table showing composition and food value of vegetables,
Tea, Black,
Testing butter substitutes, Method of,
Thick white sauce,
Thin white sauce,
Toast, Cheese,
Tomato omelet,
sauce,
Tomatoes,
and corn,
Composition and food value of,
corn, and string beans,
Creamed,
Preparation of,
Sautéd,
Scalloped,
Stewed,
Stuffed,
with cheese carrots, Stuffed,
with cheese stuffing,
Tuber, root, and bulb vegetables,
Turnip cabbage,
Turnips,
and potatoes,
Composition and food value of,
Creamed,
Mashed,
Preparation of,
Stewed,
U
Upland cress,
Use of butter, Economical,
Use, origin, and production of cheese,
V
Value of eggs as food,
Varieties and food value of greens,
and food value of shell beans,
of beans,
of cheese, Classification of,
of greens,
of string beans,
of the onion family,
of vegetables,
Variety in omelets,
in vegetables,
of cheese dishes,
of ways to use milk in cooking,
Vegetable albumin,
combinations,
marrow,
oyster,
oysters, Creamed,
oysters, Scalloped,
sauce,
Vegetables,
as food, Importance of,
as food, Preparation of,
Carbohydrates in,
Care of,
Cellulose in,
Classification of,
Composition of,
Digestibility of,
Effect of cooking on,
Fat in,
Food value of,
for cooking, Preparing,
Fruit and flower,
Medium white sauce for,
Methods of cooking applied to,
Mineral matter, or ash, in,
Perishable,
Preparation of,
Protein in,
Purchase of,
Root, tuber, and bulb,
Sauces for,
Serving,
Structure of,
Succulent,
Varieties of,
Variety in,
Water in,
Winter,
W
Wafers, Cheese,
Water glass, Preservation of eggs with,
in milk,
Water in vegetables
Watercress
Composition and food value of
Wax beans
Welsh rarebit
Whey
Composition and food value of
Whipping cream
White cabbage
potatoes
White sauce for vegetables, Medium
sauce, Medium
sauce, Recipes for
sauce, Thick
sauce, Thin
Whole milk
milk, Food value of
Wholesome milk, Characteristics of
Winter squash
vegetables