Chapter V

Value, Food,
Food, or fuel,
of cereals, Economic,
of gas as fuel,
Vanilla, Meaning of,
Varieties and composition of oats,
and structure of rice,
of coal,
of Italian pastes,
of mixtures used in hot breads,
Variety of foods, Importance of a,
Vermicelli,
Vinaigrette sauce, Meaning of,
Vol au vent, Meaning of,

W

Waffle irons,
Waffles,
procedure in baking,
Rice,
Walnut, Composition of,
Waste and refuse, Distinction between,
Definition of,
Water as a food substance,
Boiling to sterilize,
How to soften hard,
in cereals,
in the body, Function of,
Watercress-and-celery salad,
Weight, Avoirdupois,
Troy,
Weights and measures, Tables of,
and measures, Tables of relative,
Wheat,
and wheat products, Recipes for,
Beech,
bread, Composition of whole,
cereals, Left-over,
Composition of,
Cracked,
Cream of,
flour, Milling of,
grain, Structure of,
grits,
Hulled,
Hulled, or whole,
Origin and use of,
products, Recipes for,
Spring, or hard,
Winter, or soft,
White bread,
bread, Long process of making,
bread, Quick process of making,
of egg, Composition of,
Whole egg, Composition of,
milk, Composition of,
-wheat bread,
Whole-wheat bread, Composition of,
-wheat bread, Quick process of making,
-wheat flour,
-wheat fruit bread,
-wheat puffs,
-wheat rolls,
Window boxes,
Winter, or soft, wheat,
Wooden cooking utensils,
Work, Order of,

Y

Yeast,
Action of,
Yeast aids,
and hot breads, Distinction between,
Commercial,
Compressed,
Dry,
Liquid,
Moist,
or leavened, bread,
Quality of,
Yeasts,
Yolk of egg, Composition of,

Z

Zwieback,