Chapter V

Value of eggs as food,
Varieties and food value of greens,
and food value of shell beans,
of beans,
of cheese, Classification of,
of greens,
of string beans,
of the onion family,
of vegetables,
Variety in omelets,
in vegetables,
of cheese dishes,
of ways to use milk in cooking,
Vegetable albumin,
combinations,
marrow,
oyster,
oysters, Creamed,
oysters, Scalloped,
sauce,
Vegetables,
as food, Importance of,
as food, Preparation of,
Carbohydrates in,
Care of,
Cellulose in,
Classification of,
Composition of,
Digestibility of,
Effect of cooking on,
Fat in,
Food value of,
for cooking, Preparing,
Fruit and flower,
Medium white sauce for,
Methods of cooking applied to,
Mineral matter, or ash, in,
Perishable,
Preparation of,
Protein in,
Purchase of,
Root, tuber, and bulb,
Sauces for,
Serving,
Structure of,
Succulent,
Varieties of,
Variety in,
Water in,
Winter,

W

Wafers, Cheese, Water glass, Preservation of eggs with, in milk, Water in vegetables Watercress Composition and food value of Wax beans Welsh rarebit Whey Composition and food value of Whipping cream White cabbage potatoes White sauce for vegetables, Medium sauce, Medium sauce, Recipes for sauce, Thick sauce, Thin Whole milk milk, Food value of Wholesome milk, Characteristics of Winter squash vegetables