Chapter D

Dampers, Adjusting cook-stove, Coal-stove, Date muffins, Dates, Cream of wheat with, Graham mush with, Demi-tasse, Meaning of, Deviled, Meaning of, Dextrine, Formation of, Diet, Hot breads in the, Meaning of, Well-balanced, Dietetics, Definition of, Digestion and absorption of food, of food, Dill, Meaning of, Dinner rolls, Dish-washing machines, Double boiler, Cooking cereals in, boiler, Use of, Dough, Kneading bread, Making bread, Motions used in kneading bread, Soft, Stiff, Doughs and batters, Dressing, Cabbage-salad, Dried beef, Composition of, fig, Composition of, Dry heat, Cooking cereals by, heat, Cooking with, measure, steaming, yeast, Drying of foods,

E

Earthenware cooking utensils, Economic value of cereals, Effect of boiling on foods, Egg beater, Rotary, coal, Composition of white and yolk of, Composition of whole, whip, Eggs, Scrambled, Electric meter, Reading an, stoves, stoves and utensils, Electricity as a fuel, Emergency biscuits, En coquille, Meaning of, Enamel cooking utensils, Endosperm, Meaning of, Entrees, Equipment for bread making, Convenient, Escarole, Meaning of,

F

Factors that govern cereal selection,
Farce, or forcemeat, Meaning of,
Farina,
custard,
souffle,
Fat and milk in bread,
Cooking with hot,
Fat in cereals,
Fats,
Ferments, or leavening agents,
Field corn,
Fig, Composition of dried,
Fillet mignons, Meaning of,
Fillets, Meaning of,
Firebox, Coal-stove,
Fireless cooker,
cooker, Cooking cereals in,
-cooking gas stoves,
Flour,
Bakers',
Blend,
Care of,
Graham,
Grains used for,
High-grade patent,
Kinds of,
made from spring or hard wheat, Discussion of,
Milling of wheat,
Quality of,
Red dog,
Rye,
Scouring,
Second-grade patent,
Selection of,
Whole-wheat,
Flue, Coal-stove,
opening of a coal stove,
Fluff, Orange,
Sauce for orange,
Folding of food ingredients,
Fondant, Meaning of,
Fondue, Meaning of,
Food, Absorption of,
Care of,
Cereals as a,
Chemical composition of,
Cooking of,
Definition of,
Digestion and absorption of,
Digestion of,
in cellars, Storing,
ingredients, Beating of,
ingredients, Creaming of,
ingredients, Cutting-in of,
ingredients, Folding of,
ingredients, Mixing of,
ingredients, Processes involved in mixing of,
ingredients, Ricing of,
ingredients, Rubbing of,
ingredients, Sifting of,
ingredients, Stirring of,
Matters involved in right selection of,
Methods of caring for,
or fuel, value,
Food, Preparation of,
principles or constituents,
Problem of,
Reasons for cooking,
Selection of,
substances,
value,
Foods, Blanching,
Canning of,
Drying of,
for cooking, Preparation of,
Importance of cooking,
Importance of variety of,
Meaning of breakfast,
Storing of non-perishable,
Storing of semiperishable,
with ice, Keeping,
without ice, Keeping,
Forcemeat, or farce, Meaning of,
Frappe, Meaning of,
French toast,
Fricasseeing,
Fromage, Meaning of,
Fruit bread, Whole-wheat,
Composition of canned,
jelly, Composition of,
or nut buns,
Frying,
Fuel, Use of coal as a,
Use of coke as a,
Use of electricity as a,
Use of gas as a,
Use of kerosene as a,
value, Food, or,
Value of gas as,
Furnishing a kitchen, Utensils for,

G

Gas,
Artificial,
as fuel, Use of,
as fuel, Value of,
Carbonic-acid, or carbon-dioxide,
Measurement of,
meter,
meter, Reading a,
Natural,
ranges, Description of,
stove, Mixer of a,
stove, Pilot of a,
stoves and their operation,
stoves, Fireless-cooking,
General proportions, Applying knowledge of,
Germ, Definition of,
Germs,
Gingerbread, Soft,
Glace, Biscuit,
Meaning of,
Glass cooking utensils,
Glaze, Meaning of,
Gliadin,
Glucose,
Gluten,
Glutenin,
Goulash, Meaning of,
Graham bread,
bread with nuts,
flour,
muffins,
mush with dates,
nut buns,
Grain for market, Preparation of,
products, Table of,
Structure of wheat,
Grains used for flour,
Grape juice, Composition of,
Grapes, Composition of,
Grate, Coal-stove,
Green corn, Composition of,
Griddle-cake recipes,
cakes,
cakes, Corn,
cakes, Procedure in baking,
cakes, Rice,
cakes, Sour-milk,
Griddles,
Grinder,
Grits,
Hominy,
Wheat,
Gumbo, Meaning of,

H

Ham, Composition of smoked,
Hard water, How to soften,
Haricot, Meaning of,
Heat, Cooking cereals with dry,
Cooking with dry,
for cooking,
for cooking, Discussion of,
Methods of cooking with moist,
Herring, Composition of smoked,
High-grade patent flour,
Homard, Meaning of,
Hominy,
and cheese souffle,
Buttered,
Creamed,
grits,
Left-over,
Recipes for,
Honey, Composition of,
Hors-d'oeuvres, Meaning of,
Hot bread,
bread, Distinction between leavened and,
-bread mixture. Baking the,
-bread mixture, Testing of baked,
-bread mixture, Preparation of,
Hot-bread mixture, Utensils for baking the,
-bread mixture, Utensils for preparing the,
-bread recipes, Miscellaneous,
-bread utensils and their use,
bread, Utilizing left-over,
breads,
breads, Baking of,
breads, Combining ingredients for,
breads, Correct oven temperature for,
breads, Distinction between yeast and,
breads in the diet,
breads, Mixtures used for,
breads, Principal requirements for,
breads, Purpose of utensils for making,
breads, Recipes for,
breads, Regulating the oven for,
breads, Requirements and processes for making,
breads, Serving,
breads, Varieties of mixtures and general,
proportions used in,
fat, Cooking with,
Hotplates,
Hulled, or whole, wheat,
wheat,
Huller, Berry,