Chapter D

Daikan,
Deep-fat frying, Principles of,
Delmonico steak,
Deviled crab,
lobster,
Diet, Canned fish in the,
Fish in the,
Meat in the,
Salt and smoked fish in the,
Digestibility of clams, Nature and,
of fish,
of oysters,
Drawing a chicken,
Drawn-butter sauce,
Dressing a chicken,
for salmon mold,
Dry plucking,
Duck, Liver stuffing for,
Peanut stuffing for roast,
Preparation of,
Roast,
Spring,
Young,
Ducks, Selection of,
Dumplings,
or noodles, Chicken stew with,

E

Economic value of soup, Economy in the purchase of poultry, Eel, Fried, Stewed, Egg balls, Egg sauce, Eggs and bacon, Extractives, in meat, Extracts, Meat, Soup, Vegetable,

F

Fat in fish,
in meat,
Trying out suet and other,
Feathers, Pin,
Feeding and care on quality of poultry, Influence of,
Fillet, Broiled,
mignon,
of beef,
of flounder,
of venison, Roast,
of whitefish, Baked,
Filleting fish,
Finnan haddie, Baked,
haddie, Creamed,
First soup stock,
Fish,
and meat, Relative nutritive value of,
and meat, Table showing the comparison of,
Baked,
Boiled,
boiler,
Boning a,
Broiled,
Carbohydrate in,
chowder,
Cleaning,
Composition and food value of shell,
Composition of,
Cooking of,
Creamed tuna,
croquettes,
Digestibility of,
Fat in,
Filleting,
Food value of,
Freshness of,
Fried,
in potato nest, Creamed,
in the diet,
in the diet, Canned,
in the diet, Salt and smoked,
in the home, Care of,
Left-over,
Mineral matter in,
Planked,
Protein in,
Purchase of,
Sauces for,
Scaling a,
Seasons for shell,
Shell,
Skinning,
Steamed,
Stewed,
stock,
Stuffing for,
Table showing composition and food value of shell,
Table showing the names, seasons, and uses of fresh,
Table showing names, seasons, and uses of salt and smoked,
Table showing seasons for shell,
with meat, Comparison of,
Flat-bone steak,
Flavoring stock,
Flounder, Fillet of,
Food, Poultry as a,
Sea,
suitable for the stock pot,
value and composition of beef,
value and composition of black bass,
value and composition of bluefish,
value and composition of canned salmon,
value and composition of carp,
value and composition of catfish,
value and composition of chicken broilers,
value and composition of clams,
value and composition of crabs,
value and composition of fowl,
value and composition of halibut steak,
value and composition of lake trout,
value and composition of lamb,
value and composition of leg of lamb,
value and composition of lobsters,
value and composition of mutton,
value and composition of oysters,
value and composition of pork,
value and composition of pork chops,
value and composition of red snapper,
value and composition of scallops,
value and composition of veal,
value and composition of whitefish,
value of fish,
value of fish, Factors determining,
Value of meat as,
value of shell fish, Composition and,
value of shell fish, Tables showing composition and,
Forcemeat balls,
Fore quarter of veal,
Fork, Oyster,
Fowl, Composition and food value of,
Definition of,
Fowls, Selection of guinea,
Frankfurters,
Fresh fish, Table showing the names, seasons, and uses of,
herring, Stewed,
mackerel, Broiled,
pork, Preparation of,
Freshening salt and smoked fish,
Freshness of fish,
Fricassee of chicken,
Fricasseeing applied to meat and fowl,
Fried apples, Cold pork with,
chicken,
chicken, Gravy for,
chicken, Maryland,
chicken with paprika sauce,
clams,
eel,
fish,
oysters,
perch,
scallops,
soft-shelled crabs,
Fritters, Oyster,
Soup,
Frizzled beef,
Frying and sauteing applied to meat,
chicken,
of croquettes,
Principles of deep-fat,

G

Gall bladder, Game, Definition of, General description of, stock, Garnishes, Soup accompaniments and, Geese, Selection of, Gelatine in meat, Giblets, Cooking of, of a chicken, Glycogen, or muscle sugar, Goose, Preparation of, Roast, Gravy for fried chicken, Making, Green-pepper stuffing, Guinea fowls, Selection of, H

Haddock, Baked, Halibut, Baked, steak, Composition and food value of, steak, Sauted, Ham, Baked, baked in milk, Boiled, Broiled, Hamburger steak, Hard-shelled crabs, Hash, Beef, Turkey, Headcheese, Healthfulness of oysters, Heart, Stuffed, sweetbread, Heavy thick soups, Herring, Stewed fresh, Hind quarter of veal, Hip-bone steak, Home, Care of fish in the, Horseradish sauce, Household stock,