Chapter L

Labour-saving devices,
Lactose,
Occurrence of,
Lamb chop, Composition of,
Lard, Composition of,
Larding, Meaning of,
Lardon, Meaning of,
Leavened bread,
Leavening agents,
agents, Classes of,
agents, or ferments,
Chemical,
Physical,
Left-over barley,
-over bread,
-over corn-meal mush,
-over hominy,
-over hot bread, Utilizing,
-over Italian pastes,
-over rice,
-over rolled oats,
-over wheat cereals,
Legumes, Meaning of,
Lentils, Meaning of,
Liquid measure,
yeast,
Loaf, Nut,
Loaves, Shaping the bread dough into,
Long process of bread making,
process of making white bread,
-process, sponge method of bread making,
-process, straight-dough method of bread making,
Luncheon menu,
rolls,