Chapter I

Ice, Keeping foods with,
Indian corn, or maize,
Ingredients, Beating of food,
Combining hot-bread,
Creaming of food,
Cutting-in of food,
Folding of food,
for bread making,
Mixing of food,
Preparation of hot-bread,
Processes involved in mixing food,
Quick-process, sponge method of combining bread,
required for bread making,
Ricing of food,
Rubbing of food,
Sifting of food,
Stirring of food,
Iron and steel cooking utensils,
Irons, Waffle,
Italian pastes,
pastes, Composition of,
pastes, Left-over,
pastes, Preparation of,
pastes, Recipes for,
pastes, Varieties of,
Italiene, Meaning of a la,
Japanese method of cooking rice,
rice,
Jardiniere, Meaning of,
Jelly, Composition of fruit,
Juice, Composition of grape,
Julienne, Meaning of,
Junket, Meaning of,

K

Keeping foods with ice, foods without ice, Kerosene as a fuel, Use of, stoves and their operation, Kilowatt-hours in meter reading, Kippered, Meaning of, Kitchen, Utensils for furnishing a, Kneading bread dough, bread dough, Motions used in, bread dough, Purpose of,