Chapter I

Imported cheese, Individual baking dishes for egg recipes, Irish potatoes, Italian cheeses,

J

Jellied, or soft-cooked, eggs,
Jerusalem artichokes,
artichokes, Composition and food value of,
artichokes, Preparation of,
Judging the quality of eggs in the home,
the quality of eggs in the market,
Junket
Caramel,
Chocolate,
cottage cheese,
Plain,
Recipes for,
with fruit,

K

Kinds of cheese,
Kohlrabi,
Boiled,
Composition and food value,
Creamed,
Mashed,
Preparation of,