Acids, mineral and vegetable, [224]
Aërated bread, [206]
Albumen, [19]
coagulation of, [20]
of flesh, [24]
loss of in boiling fish and meat, [24]
Allotropism, [88]
Alum in bread, [203]
Animal diastase, [186]
Apple fritters, [101]
Argol, [273]
Arrowroot, [179]
Arsenic eating, [256]
Bain-marie, [22], [119]
Baked meat, prejudice against, [64]
Baking versus roasting of meat, [65]
Barley sugar, [88]
Basting, [57]
Bavarian beggars and Count Rumford, [229]
Birds’-nests, edible, [35]
Blood-fibrin, [43]
‘Boiled meat’ is not boiled, [14]
Boiling of fat, [84]
of water, [8]
Bone-soup Commission of French Academy, [36]
Borized meat, [170]
milk, [171]
Bosch v. butter, [167]
v. butterine, [144]
Boussingault’s experiments on bread, [207]
Bread, [197]
British gum, [182]
Browning of roasted meat, [78]
rationale of, [87]
Budrum, [310]
Butter, [163]
and infection, [166]
Calcareous water, [10]
Cancer and flesh eating, [301]
Caramel, [87-89]
a disinfectant, [92]
Carnivorous, a sheep, [301]
Casein, [127]
changes of, [128]
vegetable, [211]
Cayenne pepper, [260]
Cellular tissue, [174], [180]
Cheese, cookery of, [136]
digestibility of, [135]
in soup, [149]
nutritive value of, [131]
phosphates in, [133]
porridge, [151]
pudding, [136]
solubility of, [143]
Chemical analysis and nutritive value of food, [6]
Chinese and cooked water, [13]
Chitin, [33]
Chondrin, [33]
Cocoa, [261]
‘Coffee as in France,’ 96
Colloids and crystalloids, [115]
Composition of albumen, gelatin, and fibrin, [45]
kreatine and kreatinine, [46]
Condensed milk, [129]
Condiments, [259]
Convection in roasting, [49]
Cooked water, [10]
Cream, [162]
Crust of bread, [91], [136], [200]
Curd of milk, [127]
Dextrin, [182], [185]
in bread, [200]
Diastase, [184], [303]
Diastased porridge, [305], [306], [311], [312]
Difference between vegetable and animal food, [177], [297]
Diffusion of liquids, [112]
Digestion of starch, [186]
Dinner of a French or Swiss peasant, [126]
Diosmosis, [114]
Disinfection of water by boiling, [12]
by toast, [92]
Dissociation of flavours, [49]
Dolby’s extractor, [120]
Domestic chops and steaks, [52]
Dough, [197]
Dripping, [159]
Drunkenness and cookery, [61]
Economical frying, [98]
Effects of diastased porridge, [311]
Eggs, cookery of, [22]
nutritive value of, [19]
of feathered and featherless young birds, [20]
Endosmosis and exosmosis, [114]
English stewing, [124]
Ensilage of human food, [214]
by means of diastase, [308]
Excretion of nitrogen from the skin, [316]
Expansion of well-grilled meat, [53]
Experiment with Rumford’s roaster, [74]
Explosion of water, [86]
Extract of meat, [117]
Fat, [156]
action of heat on, [84], [158]
bath for joints, [57]
for frying, [101]
Fermentation of bread, [198]
Ferments, [184]
Fibrin, [43]
Fish, boiling of, [24], [27]
cooked in paper, [60]
roasting, [58]
with cheese, [153]
Flames, different kinds of, and grilling, [51]
Flavouring power of the juices of meat, [26]
Flesh feeding, a temporary barbarism, [7]
Flummery, [310]
Fondu, [136]
Forces of nature co-operating with man, [2]
Frozen meat, [94], [168]
Fruit jelly, [225]
Frying, [84]
kettle, [98]
theory of, [97]
Fuel wasted in boiling, [15]
Gastric juice, modification of, [44]
Gelatin, fibrin, and the juices of meat, [32]
hydration of, [41]
solubility of, [32]
Gluten, [194]
fibrin and gluten casein, [195]
Glycerine, [157]
Green-pea clear soup, [219]
Grilling of chops and steaks, [52]
Gum arabic, [183]
Hasty pudding and cheese, [152]
Hot rolls from stale bread, [208]
Hydration of gelatin, [41]
of starch, [181]
Incrustation of boilers, kettles, &c., [11]
Isinglass, [36], [41]
Italian cookery, [90]
of cheese, [149]
Johnston on tea and coffee, [251]
Juices of meat, [25], [40], [45]
Kitchen a chemical laboratory, the, [4]
Kitchener-ovens and roasters, [7]
Kreatine and kreatinine, [45]
Lard, [159]
dissociation of, [85]
Leaven, [206]
Leg of mutton, how to boil, [26]
Legumin, [212]
Lehmann on coffee, [251]
‘Liaison au roux,’ 90
Liebig on gelatin, [36]
on tea and coffee, [251]
Liebig’s extract of meat, [25], [37]
Lignin, [174]
Lime in bread, [205]
Lobster suppers, [33]
Locusts as food, [34]
Maceration, [112]
Magnesia in bread, [265]
Malt, action on various foods, [305]
directions for using, [306], [312]
Malted food, [303]
Man, the cooking animal, [295]
Man’s work on earth, [1]
Marie Antoinette’s pie-crust, [176]
Milk, a carrier of infection, [164]
composition of, [162]
cooking of, [163]
dietetic value of, [161]
for herbivora, carnivora, and man, [296]
supply to London, [163]
Muscle fibrin, [43]
New and stale bread, [207]
Nitrogenous principles of plants and animals compared, [195]
Norwegian cooking apparatus, [24], [30]
Nutrition, fashionable theory of, [315]
inconsistencies of fashionable theory of, [319]
Liebig’s theory of, [313]
Playfair on the physiology of, [324]
the physiology of, [313]
Nutritive value of food as affected by cookery, [6]
of gelatin, [36]
Œnanthic ether, [270]
Oils for frying, [107]
volatile and fixed, [84]
Old hens, how to roast, [125], [126]
Oleomargarine, [146]
Oven, construction of, [80]
Oysters and invalids, [180]
Parmesan cheese, [151], [220]
Pasteuring of wine, [269]
Peasants’ food in Italy and France, [61], [126]
Pease-pudding, [214-218]
Pectin, [225]
Penny dinners, [244]
Phosphates in milk and cheese, [133]
Phosphorus in bones and brain, [134]
Popped corn, [210]
Porridge v. flesh, [299]
Potage and stewed meat, [116]
value of, [219]
Potash bitartrate, solubility of, [272]
food, [221]
in cheese cookery, [141]
in potatoes, [190]
scurvy, gout, &c., [142]
Potatoes in bread, [202]
a curse of Ireland, [193]
and cheese porridge, [152]
and scurvy, [190]
cookery of, [189]
nutritive value of, [192]
Purification of fat, [101]
Radiation and convection in roasting, [49]
in grilling, [47]
Rahat Lakoum, [225]
Rationale of roasting, [48]
Reaction from tea, [257]
Rennet, [129]
Rice and cheese, [153]
‘Risotto à la Milanese,’ 150
Roasting an ox, [56]
and grilling, [47]
before open fire, evils of, [60]
large joints, [55]
small joints, [53]
Rumford, Count of, [5]
on boiling meat, [16]
on military rations, [241]
on the pleasure of eating, [238]
Rumford’s cookery, [227]
Rumford’s experiment on low temperature roasting, [29]
roaster, [63], [70]
roasting oven, [76]
soup, [231]
soup compared with flesh food, [298]
Sago, [189]
Saliva and diastase, [304]
Salivary diastase, [186]
Salmon cooking in Norway, [28]
Samp, [240]
Sauer-kraut, [216]
Sawdust as food, [175]
Science in the kitchen, [4]
Seeds as food, [194]
Sheep, a carnivorous and cannibal, [301]
Sherbet, [225]
Shrimps, fried, [34]
Simmering and boiling, [14]
Small joints and their cookery, [53]
Smith, Dr., on tea, [254]
Snail soup, [35]
Soluble and insoluble casein, [130]
Solution of vegetable casein, [217]
South Kensington food exhibits, [211]
Sowans, [310]
Specific sapidity of food, [239]
Spinning of sugar, [89]
Starch, [178], [181]
Stearic acid, [157]
Stewing, [111]
and albumen, [119]
Stirabout and cheese, [153]
Sulphate of copper in bread, [205]
Super-heaters, cost of, [75]
Syntonin, [43]
Tapioca, [188]
Tea and coffee, Rumford’s substitute for, [245]
physiological action of, [246]
Technical and technological education, [3]
Temperature for stewing, [118]
of vegetable cookery, [177]
Tenderness, true and false, [121]
Testing the temperature of fat bath, [100]
Thermometers for the kitchen, [79]
for fat bath, [105]
Thomson, Sir Henry, on roasting of fish, [58]
Tinned meat, [121]
Toast and water, [92]
Tripe and cheese, [154]
Unfermented bread, [200]
Vapours of roasting meat, [78]
Vegetable casein, [211]
diet, economy of, [301]
fibrin, casein and gluten, [195]
food and mixed diet compared, [297]
juices, [211]
-marrow au gratin, [155]
tissue, [173]
Vegetables, the cookery of, [173]
Vegetarian question, the, [294]
Warren’s cooking-pot, [81]
Waste of fuel in boiling, [15]
Water-bath cookery, [119]
Water in fish, [86]
Whole-meal bread, [6], [204]
Wine, artificial bouquet of, [291]
artificial colour of, [288]
bouquet of, [288]
cookery of, [265]
cost of, [265-292]
drying of, [280]
natural colour of, [288]
Pasteuring of, [269]
plastering of, [277]
sickness of, [271]
sulphuric acid in, [276]
Yolk of egg, its coagulation, [23]
Spottiswoode & Co. Printers, New-street Square, London.
FOOTNOTES:
[1] In applying heat to glass vessels, thickness is a source of weakness or liability to fracture, on account of the unequal expansion of the two sides, due to inequality of temperature, which, of course, increases with the thickness of the glass. Besides this, the thickness increases the leverage of the breaking strain.
[2] Tarchnoff has recently discovered the curious fact that the white of the eggs of birds that are hatched without feathers remains transparent when coagulated, while the eggs which produce chickens and other birds already fledged become opaque when coagulated. This is familiarly illustrated by the difference between plovers’ eggs and hens’ eggs when cooked.
[3] ‘Egg-cement,’ made by thickening white of egg with finely-powdered quicklime, has long been used for mending alabaster, marble, &c. For joining fragments of fossils and mineralogical specimens, it will be found very useful. White of egg alone may be used, if carefully heated afterwards.
[4] Physiological Chemistry, vol. ii. p. 356.
[5] It was given to me in 1868. I have just found that some of it remains unused (December 1884), and that it still retains its characteristic flavour.
[6] The following, from Francatelli’s Modern Cook, is amusing, if not instructive: ‘Take two dozen garden snails, add to these the hind quarters only of two dozen stream frogs, previously skinned; bruise them together in a mortar, after which put them into a stewpan with a couple of turnips chopped small, a little salt, a quarter of an ounce of hay-saffron, and three pints of spring water. Stir these on the fire until the broth begins to boil, then skim it well and set it by the side of the fire to simmer for half an hour; after which it should be strained, by pressure through a tammy cloth, into a basin for use. This broth, from its soothing qualities, often counteracts, successfully, the straining effects of a severe cough, and alleviates, more than any other culinary preparation, the sufferings of the consumptive.’