Chapter M

Maitre d'hotel sauce,
Margarine,
Marketing of eggs,
Marrow, Vegetable,
Mashed kohlrabi,
parsnips,
potatoes,
squash,
sweet potatoes,
turnips,
Medium white sauce,
white sauce for vegetables,
Menu, Breakfast,
Luncheon,
Methods of cooking applied to vegetables,
Milk,
Adulteration of,
Albumin in,
and cream, Standard grading of,
caps, Sanitary,
Carbohydrate in,
Care of,
Casein in,
Certified,
Milk, Characteristics of wholesome,
Cleanliness of,
Composition and food value of skim,
Composition of,
Composition of whole,
composition, Standard of,
Condensed,
Cooking,
Cow's,
dishes and sauces, Recipes for,
Evaporated,
Fat in,
Foods containing,
Freshness of,
Grades of clean,
in cooking, Ways of using,
in the diet,
in the home,
in the home, Necessity for care of,
Mineral matter in,
Modified,
Pasteurized,
Points to be observed in cooking,
Powdered,
Preserved,
products, Comparison of food value of,
Products obtained from,
Protein in,
Purchase of,
Skim,
Sour,
Sterilized,
Water in,
Whole,
Mineral matter in milk,
matter, or ash, in vegetables,
Minerals in eggs,
Modified milk,
Monkey, English,
Mushrooms,
and chestnuts, Creamed,
and their preparation,
Broiled,
Composition and food value of,
for cooking, Preparing,
Sauted,
Stewed,

N

Navy beans, Stewed, Neufchatel cheese, New England boiled dinner, Nutritive value of eggs,

O

Okra,
Composition and food value of,
Preparation of,
Stewed,
with tomatoes,
Oleomargarine,
Omelet, Cheese,
Plain,
Puff,
Tomato,
Omelets, Variety in,
Onion family, Varieties of the,
Onions,
Baked,
Boiled,
Composition and food value of,
Creamed,
Dried,
for flavoring,
for the table,
Green,
Preparation of,
Stuffed,
Oyster, Vegetable,
Oysters, Corn,
Creamed vegetable,
Scalloped vegetable,

P

Parmesan cheese,
Parsley,
Parsnips,
Browned,
Composition and food value of,
Creamed,
Mashed,
Preparation of,
Pasteurized milk,
Patties, Potato,
Peas,
and carrots,
and potatoes,
and their preparation,
Composition and food value of dried,
Creamed,
Dried,
Food value and composition of green,
Green,
in turnip cups,
puree,
souffle,
Peppercress,
Peppers,
Composition and food value of,
Preparation of,
Stuffed,
Perishable vegetables,
Phosphates,
Pickled beets,
Plain junket,
omelet,
Poached eggs,
eggs on toast,
Potash,
Potato balls,
croquettes,
patties,
puff,
Potatoes,
and peas,
and turnips,
au gratin,
Baked,
Baked sweet,
Boiled,
Boiled sweet,
Browned,
Care of,
Composition and food value of,
Composition and food value of sweet,
Cooked sauted,
Creamed,
French fried,
Glazed sweet,
Hash-browned,
Lyonnaise,
Mashed,
Mashed sweet,
Preparation of,
Raw sauted,
Scalloped,
Selection of,
Stuffed,
Sweet,
White,
Powdered eggs,
milk,
Preparation and cooking of beets,
and cooking of cabbage,
and cooking of fresh shell beans,
and cooking of string beans,
and cooking of vegetables, General methods of,
of asparagus for cooking,
of beans,
of beets,
of Brussels sprouts,
of cabbage,
of carrots,
of cauliflower,
of celery,
of corn,
of cucumbers,
of eggplant,
of eggs for cooking, Preliminary,
of French artichokes,
of greens,
of kohlrabi,
of Jerusalem artichokes,
Preparation of lentils,
of mushrooms,
of mushrooms for cooking,
of okra,
of onions,
of parsnips,
of peas,
of peppers,
of potatoes,
of radishes,
of salsify,
of squash,
of tomatoes,
of turnips,
Preparing vegetables for cooking,
Preservation of eggs,
of eggs with limewater,
of eggs with water glass,
Preserved milk,
Production, origin, and use of cheese,
Products, Comparison of food value of milk,
obtained from milk,
Protein in eggs,
in milk,
in vegetables,
Puff, Lentil,
omelet,
Potato,
Pulp, Corn,
Purchase of milk,
of vegetables,
Purchasing butter,
Puree, Bean,
Peas,
Purple cabbage,

Q

Quality of cheese,
of eggs,
of eggs in the home, Judging the,
of eggs in the market, Judging the,

R

Radishes, Food value and composition of, Preparation of, Rarebit, Welsh, Raw sauted potatoes, Recipes, Egg, for cheese dishes, for junket, for milk dishes and sauces, for white sauce, Renovated butter, Root, tuber, and bulb vegetables, Roquefort cheese, Rotary, or Dover, egg beater, Rutabagas,

S

Salsify,
Buttered,
Composition and food value of,
Preparation of,
Sapsago cheese,
Sandwiches, Cheese,
Sanitary milk caps,
Sauce, Black-butter,
Cheese,
Drawn-butter,
for creamed string beans,
for vegetables, Medium white,
Hollandaise,
Maitre d'hotel,
Medium white,
Recipes for white,
Thick white,
Thin white,
Tomato,
Vegetable,
Sauces and milk dishes, Recipes for,
for vegetables,
Sauerkraut, Baked,
Making,
Sauted,
with spareribs,
Sauted eggplant,
mushrooms,
sauerkraut,
summer squash,
tomatoes,
Savoy cabbage,
Scalloped asparagus,
Brussels sprouts,
cabbage,
cauliflower,
eggplant,
eggs,
potatoes,
tomatoes,
vegetable oysters,
Scrambled eggs,
eggs on toast,
eggs with ham,
eggs with tomato,
Selection and care of beets,
and care of cabbage,
and care of string beans,
and cooking of cauliflower,
and preparation of carrots,
of eggs,
of potatoes,
Separating of eggs,
Serving butter,
cheese,
of eggs,
vegetables,
Shallots,
Shell beans,
Shell beans dressed with butter,
beans in cream,
beans, Preparation and cooking of fresh,
beans, Varieties and food value of,
Shirred eggs with ham,
Skim milk,
Milk, Composition and food value of,
Slaw, Hot,
Soft-cooked, or jellied, eggs,
Souffle, Bean,
Cheese,
Corn,
Egg,
Peas,
Spinach,
Soup, Cream-of-corn,
Sour-cream dressing,
dressing,
milk,
Spinach,
Composition and food value of,
Creamed,
Royal,
Souffle,
Squash and its preparation,
Baked,
Composition and food value of summer,
Composition and food value of winter,
Mashed,
Sauted summer,
Stewed summer,
Summer,
Winter,
Standard grading of milk and cream,
of milk composition,
Sterilized milk,
Stewed mushrooms,
navy beans,
okra,
summer squash,
tomatoes,
turnips,
Stilton cheese,
Straws, Cheese,
Strictly fresh eggs
String beans,
beans, corn, and tomatoes,
beans, Creamed,
beans in butter beans,
Preparation and cooking of,
beans, Selection and care of,
beans, Varieties of,
beans with salt pork,
beans with sour dressing,
Structure, composition, and food value of vegetables,
Stuffed cucumbers,
eggs,
onions,
peppers,
potatoes,
tomatoes,
tomatoes with cheese carrots,
Substitutes, Butter,
Method of testing butter,
Succotash,
Succulent vegetables,
Summer squash,
squash, Sauted,
squash, Stewed,
Sweet corn,
potatoes,
potatoes, Baked,
potatoes, Boiled,
potatoes, Glazed,
potatoes, Mashed,
Swiss chard, Composition and food value of,
cheeses,
Switzer cheese,

T

Table showing composition and food value of vegetables,
Tea, Black,
Testing butter substitutes, Method of,
Thick white sauce,
Thin white sauce,
Toast, Cheese,
Tomato omelet,
sauce,
Tomatoes,
and corn,
Composition and food value of,
corn, and string beans,
Creamed,
Preparation of,
Sauted,
Scalloped,
Stewed,
Stuffed,
with cheese carrots, Stuffed,
with cheese stuffing,
Tuber, root, and bulb vegetables,
Turnip cabbage,
Turnips,
and potatoes,
Composition and food value of,
Creamed,
Mashed,
Preparation of,
Stewed,

U

Upland cress, Use of butter, Economical, Use, origin, and production of cheese,