Chapter XIII: Part 13

Pink Bunny Brown-Bread-and-Marmalade Sandwiches Nut Cookies Gingerbread Candies Cider

THANKSGIVING DINNERS

No. 1

DECORATIONS--Basket of Fruit

Oyster Cocktail Consomme with Peas Celery Wafers Roast Turkey Candied Sweet Potatoes Asparagus with Drawn-Butter Sauce Cranberry Frappe Head Lettuce Thousand-Island Dressing Pumpkin Pie Fruit Coffee

No. 2

DECORATIONS--Baby Chrysanthemums

Grapefruit Cocktail Celery Soup Olives Bread Sticks Roast Chicken Cranberry Jelly Mashed Potatoes Cottage-Cheese Balls Baked Onions Stuffed Dates Mince Pie Coffee

CHRISTMAS DINNERS

No. 1

DECORATIONS--Small Christmas Tree

Oyster Broth Oyster Crackers Small Pickles Olives Chicken Pie Pickled Peaches Baked Sweet Potatoes Creamed Cauliflower Fruit Salad Christmas Pudding Sauce Bonbons Salted Nuts Coffee

No. 2

DECORATIONS--Poinsettias and Holly

Grapefruit with Grape Juice Cream Chicken Bouillon Stuffed Celery Wafers Roast Duck Currant Jelly Mashed Potatoes Baked Squash Spiced Punch Cabbage-and-Green-Pepper Salad Plum Pudding Sauce Mints Almonds Coffee

WEDDING BREAKFASTS

No. 1

DECORATIONS--Seasonal Flowers

Iced Fruit Creamed Chicken on Toast Stuffed Potato Asparagus with Butter Sauce Rolls Marmalade Butter Ice Cake Coffee

No. 2

DECORATIONS--Seasonal Flowers

Orange and Grapefruit Juice Broiled Sweetbreads Creamed Potatoes Lima-Bean Souffle Hot Biscuits Honey Butter Pineapple Fritters Milk Sherbet Cake Coffee

WEDDING LUNCHEONS

No. 1

DECORATIONS--Seasonal Flowers

Oyster Cocktail Chicken Soup Radishes Olives Broiled Squab Browned Potatoes Fresh String Beans Fruit Salad French Ice Cream Cake Candies Coffee

No. 2

DECORATIONS--Seasonal Flowers

Grapefruit Cocktail Bouillon Celery Radishes Chicken Croquettes Potato Puff Stuffed Tomatoes Bread-and-Butter Sandwiches Hearts of Lettuce Mayonnaise Chocolate Nut Ice Cream Cake Mints Coffee

WEDDING DINNERS

No. 1

DECORATIONS--Seasonal Flowers

Fresh Pineapple Cream-of-Celery Soup Ripe Olives Radishes Broiled Chicken Candied Sweet Potatoes Green Peas in Cream Corn Fritters Whole-Wheat Rolls Butter Grapefruit Salad Individual Molds of Ice Cream Cake Mints Coffee

No. 2

DECORATIONS--Seasonal Flowers

Crabflake Cocktail Consomme Julienne Celery Olives Radishes Roast Young Duck Mashed Potatoes Green Lima Beans Creamed Cauliflower Rolls Butter Waldorf Salad Vanilla Ice Cream Chocolate Sauce Cake Candies Coffee

BIRTHDAY PARTIES FOR CHILDREN

BIRTHDAY DINNER

DECORATIONS--Kewpies with Large Bows of Ribbon To be Used as Favors

Fruit Cocktail in Orange Basket Creamed Sweetbreads on Toast Mashed Potatoes Asparagus Souffle Peach-and-Cream-Cheese Salad Vanilla Ice Cream with Maple Sirup Birthday Cakes Candies Nuts

BIRTHDAY LUNCHEON

DECORATIONS--Pink Sweet Peas, Maiden-Hair Fern, Pink Favors Filled with Candy

Fruit Salad Wafers Punch Chocolate Ice Cream with Marshmallow Birthday Cake Stuffed Dates

BIRTHDAY PARTIES FOR ADULTS

BIRTHDAY DINNER

DECORATIONS--Pink Roses, Pink Candle Shades

Fruit Cocktail Cream-of-Pea Soup Radishes Olives Wafers Chicken Croquettes Stuffed Potatoes Asparagus Tips Pineapple-and-Cream-Cheese Salad Meringue Glace Birthday Cake Coffee

BIRTHDAY LUNCHEON

DECORATIONS--Seasonal Flowers, Candle Shades, and Favors to Match

Lobster Cocktail Clear Soup Wafers Stuffed Olives Chicken a la King Julienne Potatoes Stuffed-Tomato Salad Chocolate Parfait Birthday Cake Candies Nuts Coffee

AFTERNOON TEAS

No. 1

Ribbon Sandwiches Date-and-Nut Sandwiches Toasted Pound Cake Salted Nuts Tea

No. 2

Apricot Sandwiches Cream-Cheese-and-Peanut Sandwiches Marguerites Candied Orange Peel Tea

SUPPER PARTIES

No. 1

Welsh Rarebit Tomato Sandwiches Chocolate Eclairs Coffee

No. 2

Club Sandwiches Bisque Ice Cream Cakes Coffee

TABLE SERVICE

73. ESSENTIALS OF GOOD TABLE SERVICE.--Too much cannot be said of the importance of attractive table service. The simplest kind of meal served attractively never fails to please, while the most elaborate meal served in an uninviting way will not appeal to the appetite. Therefore, a housewife should try never to neglect the little points that count so much in making her meals pleasing and inviting. It is not at all necessary that she have expensive dishes and linen, nor, in fact, anything out of the ordinary, in order to serve meals in a dainty, attractive way. Some points, however, are really essential and should receive consideration.

74. In the first place, there should be absolute cleanliness in everything used. To make this possible, the dishes should be properly washed and dried. The glasses should be polished so that they are not cloudy nor covered with lint. The silver should be kept polished brightly. The linen, no matter what kind, should be nicely laundered. Attention given to these matters forms the basis of good table service.

Close in hand with these points comes a well-arranged and neatly set table. To this may be added some attractive touches in the way of flowers or other simple decoration. These need cost little or nothing, especially in the spring and summer seasons, for then the fields and woods are filled with flowers and foliage that make most artistic table decorations. Often, too, one's own garden offers a nice selection of flowers that may be used for table decoration if a little time and thought are given to their arrangement. In the winter, a small fern or some other growing plant will answer.

75. BREAKFAST, LUNCHEON, AND DINNER SERVICE.--To give an idea of proper table service for the three meals, breakfast, luncheon, and dinner, Figs. 9, 10, and 11 are offered. Attention should be given to the details of each of these, for they show how to arrange meals that are intended to be served tastily and invitingly.

76. In Fig. 9 is shown a breakfast cover for one. By a _cover_ is meant the silver and dishes placed on the table for one person. In a simple meal, this might consist of a knife, a fork, spoons, a plate, a glass, a cup and saucer, and a bread-and-butter plate. Here the cover has been arranged on a breakfast tray for service at a bedside. This meal is not in the least unusual, but it is very dainty and pleasing. It consists of strawberries with the stems left on so that they may be dipped into sugar and eaten, a cereal, a roll with butter, a hot dish of some kind, such as eggs, and a hot beverage.

77. A luncheon table with covers for six is shown in Fig. 10. The first course consists of a fruit cocktail, which is placed on the table before the persons to be served are seated. The silver required up to the dessert course is also laid beforehand. Just before the dessert is served, the entire table should be cleared and the silver necessary for this course laid at each place.

A point to be remembered in the placing of silver is that the various pieces should always be placed on the table in the order in which they are to be used. Here the first spoon is for the cocktail, which is already on the table, while the second spoon is for the soup, the next course. The knife, which is the third piece of silver, with the two forks on the opposite side will be required for the dinner course, while the third fork is a fork for the salad course.

As will be noted, doilies have been used in place of a table cloth for this luncheon. These, which may be as simple or as elaborate as desired, save laundering and, if they are inexpensive, they are an economy as well as a convenience. Since they also make a luncheon table very attractive, they are strongly recommended for meals of this kind. The luncheon napkin, which is smaller than that used for dinner service, should always be placed where it is shown here, that is, at the left of the forks. If only one beverage is to be served, as is usually the case, the glass is placed at the tip of the knife.

78. An example of a correctly set dinner table is shown in Fig. 11. A table cloth, as will be noted, is used, for a cloth is always preferable to doilies for dinner. At this meal, the first course is soup. This, with anything that is to be eaten with the soup, such as the wafers used here, or a relish, should be placed before the guests are seated. The bread-and-butter plate, which is placed just at the top of the fork, should also be on the table. Between each two persons, it is well to have a set of salt-and-pepper shakers.

* * * * *

THE PLANNING OF MEALS

EXAMINATION QUESTIONS

(1) What knowledge is necessary for the planning of economical and well-balanced meals?

(2) Discuss a systematic plan for the purchasing of foods.

(3) Compare the advantages of buying foods at a cash store and a credit store.

(4) Mention the advantages of keeping an account of household expenditures.

(5) Tell how economy in the purchase of foods may be practiced.

(6) Discuss the training of a child's appetite.

(7) Why is a variety of food necessary in the diet?

(8) Name the factors that influence the amount and proportion of food substances required for an adult.

(9) (_a_) Explain the meaning of calorie as applied to food. (_b_) What is the average number of calories required by the adult?

(10) With the aid of Table V, find out how many pounds you are under weight or over weight. Then tell how you would proceed to acquire your correct weight.

(11) Make out menus for breakfast, dinner, and supper for 1 day for a child 12 months old.

(12) Plan a dinner menu that contains foods suitable for both adults and a child 4 years old, and from it select the foods you would give the child.

(13) What does a balanced diet include?

(14) What can be done to balance the cost of foods used in a meal?

(15) Give several points of importance in selecting the dishes for a meal.

(16) Make out menus for the seventeenth and eighteenth days from Table VII.

(17) Plan an original menu and decorations for a dinner you can serve for a special occasion.

(18) What are the advantages of a nicely arranged table?

(19) Give a few general rules for the correct serving of food and setting of tables.

(20) Why is the following menu undesirable and what changes would you suggest to make it more nearly correct?

Cream Soup Potatoes Roast Pork Greens Bread and Butter Pudding Hard Sauce

* * * * *

INDEX

A

Absinthe, Accounts, Equipment for keeping household, Keeping of household, Methods of keeping household, Acids in confections, Use of, in fruit, Adulteration of coffee, of flavorings, Adults, Birthday parties for, Advertised goods, Nationally, After-dinner coffee, Afternoon tea, teas, Age on children's diet, Effect of, on diet, Effect of, Alcoholic beverages, beverages, Harmful effects of, beverages, Kinds of, Alligator pear, or avocado, Apple butter, sauce, Apples, apricots, and peaches, Dried, Composition and food value of, Drying of, Maple, Porcupine, Steamed, Stewed quinces and, Apportionment of income, Apricot souffle, Apricots, Drying of, Food value and composition of, peaches, and apples, Dried, Artificial flavorings, Asparagus, Canning of, Automatic seal tops, Avocado, or alligator pear,

B

Baked apples,
bananas,
peaches,
pears,
Balancing the diet,
Banana fritters,
Bananas,
Baked,
Food value and composition of,
Beans, Canning of lima and other shelled,
Canning of string,
Drying of string,
Pickled,
Roasting the coffee,
Beer,
Beet relish,
sugar,
Beets, Canning of,
Pickled,
Berries, Miscellaneous,
Nature and care of,
Berry, or fruit, sugar,
Beverage, Definition of,
Beverages, Alcoholic,
Cereal,
Fruit,
Harmful effects of alcoholic,
in the diet,
Ingredients for fruit,
Instantaneous cereal,
Kinds of alcoholic,
Nature and classes of,
Nature of stimulating,
Non-stimulating,
Nourishing,
Preparation of fruit,
Stimulating,
Table showing stimulant and tannic acid in stimulating,
Beverages to meals, Relation of,
Water in,
Birthday-party menus,
Bitter chocolate,
Black tea,
Blackberries,
Composition and food value of,
Blackberry jam,
sponge,
Blanching and scalding foods to be canned,
Blend coffee,
Blueberries,
Blueberry pudding,
pudding, Pressed,
Bohea tea,
Boiled coffee,
Boiling fruit juice and sugar in jelly making,
the confection mixture,
Bonbon cream, Coating candies with,
Bonbons,
Brandy,
Breakfast cocoa,
luncheon and dinner service,
menus,
menus, Summer,
menus, Wedding-,
menus, Winter,
Brown-sugar fudge,
Brussels sprouts, Canning of,
Budget, Household,
Butter, Apple,
Cocoa,
milk, and cream in confections,
Peach,
Pear,
Plum,
scotch,
scotch, Marshmallows coated with,
taffy,
Butters, Fruit,
Buying, Economical,

C

Cabbage, Canning of,
Cafe au lait, Iced,
noir,
Caffeine,
Caffeol,
California oranges,
Calories, Quantity of foods in,
Candied and dried fruits in confections,
peel,
Candies, Cream,
Finishing,
Marking and cutting,
Nature of cream,
with bonbon cream, Coating,
with chocolate, Coating,
Wrapping,
Candy, Serving,
Table showing tests for,
Testing,
Cane sugar,
Canned food, Flavor of,
food, General appearance of,
food, Proportion of food to liquid,
food, Score card for,
food, Texture of,
foods from spoiling, Preventing,
foods, Method of sealing,
foods, Scoring,
foods, Spoiling of,
Preparation of food to be,
Canning and drying,
Cold-pack method of,
Commercial,
Definition of,
Equipment for,
fruit juices for jelly,
fruits, Directions for,
fruits, Table of sirups for,
greens,
Measuring devices for,
method, Fractional-sterilization,
method, Oven,
methods,
methods for fruits,
methods, Steam-pressure,
of asparagus,
of beets,
of Brussels sprouts,
of cabbage,
of carrots,
of cauliflower,
of eggplant,
of fish,
of fruits,
of green corn,
of green peppers,
of lima and other shelled beans,
of meat,
of okra,
of parsnips,
of peas,
of pumpkin,
of root and tuber vegetables,
of squash,
of string beans,
of succotash,
of summer squash,
of tomatoes,
of tomatoes and corn,
of tomatoes for soup,
of turnips,
of vegetables,
Canning, Open-kettle method of,
Oven method of,
Preparation of fruits and vegetables for,
preservatives,
Principles of,
Sealing the jars when,
Selection of food for,
Sirups for,
Steam-pressure method of,
Tin cans for,
Utensils for,
Utensils required for open-kettle method of,
vegetables, Directions for,
Vessels for,
with a pressure cooker,
with the water-seal outfit,
with tin cans,
Cans for canning, Tin,
Cantaloupes and muskmelons,
Serving,
Caramels,
Chocolate,
Nature of,
Plain,
Caravan tea,
Carbohydrate in confections,
in fruit,
Carbonated water,
Card-file system for menu making,
Carrot conserve,
Carrots, Canning of,
Casaba melons,
Cash-and-carry plan of marketing,
Catsup, Grape,
Tomato,
Cauliflower, Canning of,
Pickled,
Cellulose in fruit,
Center cream,
Cereal beverages,
beverages, Instantaneous,
coffees,
Chain stores,
Chemical or mineral colorings,
Cherries,
Composition and food value of,
Sour,
Cherry-and-pineapple conserve,
fritters,
preserve,
Chewing taffy,
Children and infants, Diet for,
Children's birthday parties, Menus for,
diet, Effect of age on,
diet, Effect of weight on,
Chilli sauce,
China congou tea,
Chocolate and cocoa,
and cocoa in confections,
and cocoa, Left-over,
and cocoa, Preparation of,
and cocoa, Production of,
and cocoa, Selection of,
and cocoa, Serving,
and cocoa, Source of,
Bitter,
caramels,
Coating candies with,
Egg,
Hot,
malted milk,
or cocoa, Iced,
sirup,
Sweet,
Table showing tannic acid and stimulant in,
Chow chow,
Christmas dinners,
Citric acid,
Citrus fruits,
Classification of fruits,
of tea,
of vegetables,
Climate on diet, Effect of,
Clingstone peaches,
Closing and storing jelly,
Coarse granulated sugar,
powdered sugar,
Coating candies with bonbon cream,
candies with chocolate,
Cocktail, Fruit,
Grapefruit,
Summer,
Cocoa and chocolate,
and chocolate in confections,
and chocolate, Left-over,
and chocolate, Preparation of,
and chocolate, Production of,
and chocolate, Selection of,
and chocolate, Serving,
and chocolate, Source of,
Breakfast,
butter,
Commercial,
Creamy,
Milling of,
nibs,
Plain,
or chocolate, Iced,
Rich,
Table showing tannic acid and stimulant in,
Theobroma,
Coconut in confections,
Coffee, Adulteration of,
After-dinner,
beans, Grinding,
Coffee beans, Roasting,
biggin,
Blend,
Boiled,
Filtered,
History and production of,
Iced,
Instantaneous,
Java,
Left-over,
Mocha,
Percolated,
percolators,
pot,
Preparation of,
Rio,
Rye,
seeds, Obtaining,
Selection of,
Serving,
Table showing stimulant and tannic acid in,
Vienna,
Coffees, Cereal,
Colander and wire strainer for canning,
Cold-dipping,
-pack method of canning,
-pack method, Procedure in one-period,
-pack method, Utensils for,
Color of jelly,
Colorings for confections,
Mineral, or chemical,
Vegetable,
Combination drying methods,
Combining sugar and liquid in confection making,
Commercial canning,
cocoa,
Composition and food value of bananas,
and food value of black raspberries,
and food value of blackberries,
and food value of cherries,
and food value of cranberries,
and food value of currants,
and food value of dates,
and food value of dried apples,
and food value of dried apricots,
and food value of dried figs,
and food value of dried prunes,
and food value of fresh apples,
and food value of fresh apricots,
and food value of fresh figs,
and food value of fresh prunes,
and food value of fruits,
and food value of grapefruit,
and food value of grapes,
Composition and food value of huckleberries,
and food value of lemons,
and food value of muskmelon,
and food value of nectarines,
and food value of oranges,
and food value of peaches,
and food value of pears,
and food value of persimmons,
and food value of pineapple,
and food value of plums,
and food value of pomegranates,
and food value of raisins,
and food value of red raspberries,
and food value of rhubarb,
and food value of strawberries,
and food value of watermelon,
of confections,
of food,
of fruits,
Confection making,
making, Combining sugar and liquid in,
making, Effect of weather on,
making, Equipment for,
making, Procedure in,
mixture, Boiling,
mixture, Pouring and cooling,
Confectioners', or XXXX, sugar,
Confections,
Candied and dried fruits in,
Carbohydrate in,
Chocolate and cocoa in,
Coconut in,
Composition of,
Cooking,
Definition of,
Fat in,
Food materials in,
Ingredients used in,
Milk, cream, and butter in,
Mineral salts in,
Miscellaneous,
Nature of,
Nuts in,
Pop-corn in,
Protein in,
Use of acids in,
Varieties and preparations of,
Congou tea,
tea, China,
Conservation of foods,
Conserve, Carrot,
Cherry-and-pineapple,
Crab-apple-and-orange,
Definition of,
Pineapple-and-apricot,
Plum,
Red-raspberry-and-currant,
Conserve, strawberry-and-pineapple
strawberry-and-rhubarb
Containers for jelly
Cooking and storing of dried foods
confections
fruit in jelly-making
on fruit, effect of
Cooling and pouring the confection mixture
Cordials
Corn, canning of green
Canning of tomatoes and
Drying of
sirup
Correct diet
weights for certain heights, table showing,
Cost of foods
Covers, jar tops, or
Crab-apple-and-orange conserve
-apple jelly
-apple relish
-apples, pickled
Cracker jack
Cranberries
Composition and food value of
Cranberry jelly
sauce
Cream candies
Center
milk, and butter in confections
Opera
Creamy cocoa
Cucumber pickles, Sliced
pickles, small
Cucumbers in brine
Currant jelly
Currants
Food value and composition of
Cutting and marking candies

D

Dates
Food value and composition of
Stuffed
Density of sirup for canning
Desserts, fruit
Devices for canning, measuring
for drying
Diet, balancing the
Beverages in the
Correct
Effect of age on
Effect of age on children's
Effect of climate on
Effect of sex on
Effect of weight on
Effect of weight on children's
for infants and children
Diet, Fruit in the
Pickles in the
Preserves and jellies in the
Digestibility of fruits
Dinner, breakfast, and luncheon service
menus
menus, suggestions for
Dinners, Christmas
Easter
New Year's
Thanksgiving
Wedding
Distilled water
Divinity
Dried and candied fruits in confections
apples
apricots
foods, cooking and storing
fruits, varieties of
peaches
Drip pot
Drying and canning
devices for
method, electric-fan
method, stove
method, sun
methods, combination
of apples
of apricots
of corn
of food
of greens
of peaches
of pears
of quinces
of small fruits
of string beans
of tuber and root vegetables
preparation of foods for
vegetables and fruits, directions for

E

Easter dinners Economical food buying Economies in purchasing food Economy of food preservation of jelly making and preserving Egg chocolate milk shake nog, foamy nog, orange Eggplant and summer squash, canning of, Electric-fan drying method English breakfast tea Equipment for canning for confection making for household accounts Equipment for jelly making, Exhausting in canning, Meaning of, Extra fine, or fancy fine, granulated sugar, Extracting fruit juice in jelly making, Extracts, Flavoring,

F

Factors influencing cost of foods,
influencing foods,
Family income for food, Table showing proportion of,
Fancy fine, or extra fine, granulated sugar,
Fat in confections,
in fruits, Protein and,
Feeding scale for infants,
Fermentation of fruit juices,
Figs,;
Composition and food value of dried,
Composition and food value of fresh,
Pressed,
Pulled,
Steamed,
Stewed,
Filtered coffee,
Fine granulated sugar,
Fish and meat, Canning of,
Flat sour in canning,
Flavor fruits,
of canned food,
of jelly,
Flavoring extracts,
oils,
Flavorings, Adulteration of,
Artificial,
Natural,
Flavors, Synthetic,
Florida oranges,
Flowery pekoe tea,
Foamy egg nog,
Fondant,
and related creams,
Nature of,
Uncooked,
Food, Composition of,
cost, Chart of factors in,
Drying of,
Economies in purchasing,
Factors influencing,
Factors influencing cost of,
for canning, Selection of,
fruits,
Importance of proper amount of,
in calories, Quantity of,
materials in confections,
Preparation of fruits as,
Food preservation, Economy of,
Principles of drying,
Sterile,
substances to growth and health, Relation of,
Suitability of,
Table showing proportion of family income for,
to be canned, Preparation of,
value and composition of apples,
value and composition of apricots,
value and composition of bananas,
value and composition of black raspberries,
value and composition of blackberries,
value and composition of cherries,
value and composition of cranberries,
value and composition of currants,
value and composition of dates,
value and composition of figs,
value and composition of fruits,
value and composition of grapefruit,
value and composition of grapes,
value and composition of huckleberries,
value and composition of lemons,
value and composition of muskmelon,
value and composition of nectarines,
value and composition of oranges,
value and composition of peaches,
value and composition of pears,
value and composition of persimmons,
value and composition of pineapple,
value and composition of plums,
value and composition of pomegranates,
value and composition of prunes,
value and composition of raisins,
value and composition of red raspberries,
value and composition of rhubarb,
value and composition of strawberries,
value and composition of watermelon,
value of fruits,
Foods, Conservation of,
Cost of,
for drying, Preparation of,
from spoiling, Preventing canned,
Methods for preserving,
Necessity for preserving,
Purchase of,
Quantity and proportion of,
Foods, Scoring canned
Spoiling of canned
Storing and serving canned
Formosa tea
Fourth-of-July luncheons
Fractional-sterilization method of canning
Freestone peaches
Fritters, Banana
Cherry
Fruit, Acids in
and fruit desserts
as food, Preparation of
beverages
beverages, Ingredients for
beverages, Preparation of
butters
Carbohydrate in
Cellulose in
cocktails
cultivation, Advance in
Definition of
desserts, Fruit and
Effect of cooking on
for preserving, Selection of
in jars, Packing
in jelly making, Cooking
in the diet
juice and sugar in jelly making, Boiling the
juice and sugar in jelly making, Combining the
juice for pectin in jelly making, Testing the
juice lacking in pectin in jelly making
Using
Minerals in
nectar
or berry, sugar
Preparing and serving
punch
sugar, or levulose
Water in
Fruits and vegetables, Directions for drying
and vegetables for canning, Preparation of
Canning methods for
Canning vegetables and
Citrus
Classification of
Composition and food value of
Composition of
Digestibility of
Directions for canning
Dried
Drying of small
Effect of ripeness on
Flavor
Food
Fruits, Food value of
Hard
in confections, Candied and dried
Miscellaneous citrus
Miscellaneous tropical
Nature of
Non-tropical
Protein and fat in
Serving
Soft
Sour soft
Special
Sweet soft
Table showing composition and food value of
Tropical
Varieties of dried
Varieties of tropical
Very sour soft
Washing
Fudge, Brown-sugar
recipes
Two-layer
Fudges and related candies

G

General appearance of canned food
Gin
Ginger-ale punch
Glace nuts and fruits
Glass jars
Glasses, Closing and storing jelly
Filling jelly
Glove oranges
Glucose
Goods, Nationally advertised
Gooseberries
Green
Gooseberry jam
Graining of sugar in candy making
Granulated sugar
sugar, Coarse
sugar, Fancy fine, or extra fine
sugar, Fine
sugar, Standard
Grape catsup
jelly
juice, Unfermented
lemonade
marmalade
Grapefruit cocktail
Composition and food value of
or shaddock
Preparation of
Selection of
Serving
Grapes
Food value and composition of
Green corn, Canning of
-gage jam
Green gooseberries
peppers, Canning of okra and
tea
-tomato pickle
Greens
Canning
Drying of
Growth and health, Relation of food substances to
Guavas
Red
White
Gunpowder tea

H

Hallowe'en luncheons Hard fruits water Heavy sirup Honey Hot chocolate Household accounts, Equipment for accounts, Keeping of accounts, Methods of keeping budget Huckleberries Composition and food value of Hydrometer, or sirup gauge Hyson tea

I

Ice-cream soda Iced cafe au lait cocoa or chocolate coffee tea Income, Apportionment of Infants and children, Diet for Feeding scale for Ingredients used in confections Instantaneous cereal beverages coffee

J

Jam
Blackberry
Definition of
Gooseberry
Green-gage
Raspberry
Strawberry
Japan tea
Jar covers or tops
rubbers
tops or covers
Jars, Glass
Wrapping and labeling
Java coffee
Jellies and preserves in the diet
preserves, and pickles, Value of
Jelly bag
Jelly, Canning fruit juices for
Color of
Containers for
Crab-apple
Cranberry
Currant
Flavor of
glasses, Closing and storing
glasses, Filling
Grape
making
making and preserving, Economy of
making, Cooking fruit in
making, Extracting fruit juice in
making, Kettles for
making, Necessary equipment for
making, preserving, and pickling
making, Principles of
making, Procedure in
making, Proportion of sugar in
making, Sheeting in
making, Utensils for
Method of sealing
mixture, Testing the
Peach
Plum
Quince
Raspberry
recipes
Score card for
Scoring
Solidity of
Strawberry
Sugar content of
Juice in jelly making, Extracting fruit
Juices for jelly, Canning fruit
Julep, Mint

K

Ketchup, Tomato Kettles for jelly making, Kumquats and loquats

L

Left-over cocoa and chocolate -over coffee -over tea Lemonade Grape Pineapple Lemons Composition and food value of Levulose, or fruit sugar Light sirup Lima and other shelled beans, Canning of Limes Liquid and sugar in confection making Loganberries Long-boiling process Loquats and kumquats Luncheon, breakfast, and dinner service menus menus, Fourth-of-July menus, Hallowe'en menus, Suggestions for menus, Wedding

M

Malic acid
Malted milk, Chocolate
Mandarins
Mangoes, Tamarinds and
Maple apples
penuchie
sirup and maple sugar
Marketing, Cash-and-carry plan of
Successful
Marking and cutting candies
Marmalade
Grape
Orange
Orange-and-pineapple
Quince
Marshmallows
coated with butter scotch
Meals, Planning of
Relation of beverages to
Mean-boiling process
Measuring devices for canning
Meat and fish, Canning of
Medium sirup
Melons
Casaba
Menu making and table service
making, Card-file system of
making, Rules for
Menus, Breakfast
Dinner
for adults' birthday parties
for afternoon teas
for children's birthday parties
for Christmas dinners
for Easter dinners
for Fourth-of-July luncheons
for Hallowe'en luncheons
for New Year's dinners
for Saint Patrick's day parties
for Saint Valentine's day parties
for special occasions
for supper parties
for wedding breakfasts
for wedding dinners
for wedding luncheons
Menus, Luncheon
Summer breakfast
Winter breakfast
Method of drying foods, Stove
of drying foods, Sun
of sealing canned food
of sealing jelly
Methods of canning
of keeping household accounts
of making tea
of securing variety in meals
Middlemen
Milk, cream, and butter in confections
shake, Egg
shake, Plain
Milling of cocoa
Mineral, or chemical, colorings
salts in confections
water
Minerals in fruit
Mint julep
Miscellaneous berries
citrus fruits
confections
tropical fruits
Mixed teas
Mocha coffee
Molasses
Sorghum
taffy
Muskmelon, Composition and food value of
Muskmelons and cantaloupes
Serving
Mustard pickles

N

Nationally advertised goods Natural flavorings Nature of confections Navel oranges Nectar, Fruit Red-raspberry Nectarines Composition and food value of New Year's dinners Non-stimulating beverages -tropical fruits Nougat Nourishing beverages Nut bars Nuts in confections Salted

O

Okra and green peppers, Canning of
One-period cold-pack method of canning
Onions, Pickled
Oolong tea
Open-kettle method of canning
-kettle method of canning, Procedure in
-kettle method of canning, Utensils required for
Opera cream
Orange-and-pineapple marmalade
-and-rhubarb marmalade
egg nog
marmalade
pekoe tea
Orangeade
Oranges
California
Composition and food value of
Florida
Glove
Navel
Preparation of
Oriental delight
Orientals
Oven method of canning

P

Packing fruit or vegetables in jars
Parsnips, Canning of
Parties for adults, Menus for birthday
for children, Menus for birthday
Menus for Saint Patrick's day
Menus for Saint Valentine
Menus for supper
Peach butter
jelly
pitter
preserve
Peaches
apples, and apricots, Dried
Clingstone
Composition and food value of
Drying of
Freestone
Kinds of
Pickled
Stewed
Peanut brittle
Pear butter
Pears
Baked
Drying of
Food value and composition of
Pickled
Peas, Canning of
Pectin
Testing fruit juice for
Using fruit juice lacking in
Pekoe tea
tea, Flowery
tea, Orange
Penuchie, Maple
Peppers, Canning of okra and green
Percolated coffee
Persimmons
Composition and food value of
Pickle, Green-tomato
Ripe-tomato
Pickled beans
beets
cauliflower
crab apples
onions
peaches
pears
watermelon rind
Pickles in the diet
jellies, and preserves, Value of
Mustard
Sliced-cucumber
Small cucumber
Pickling
Definition of
Principles of
recipes
Pineapple-and-apricot conserve
Food value and composition of
lemonade
Preparation of
pudding
Pineapples
Selecting
Plain caramels
cocoa
milk shake
Planning of meals
Plum butter
conserve
jelly
preserve
Plums
Composition and food value of
Stewed
Pod and related vegetables
Pomegranates
Composition and food value of
Pomelo grapefruit
Pop-corn balls
corn, Preparing
Porcupine apples
Pouring and cooling the candy mixture
Powdered sugar, Coarse
sugar, Standard
sugar, XXXX
Preparation of cocoa and chocolate
of coffee
of confections, Varieties and
of food to be canned
of fruit as food
Preparation of grapefruit
of oranges
of pineapple
Preparing and serving fruit
Preservatives, Canning
Preserve, Cherry
Peach
Plum
Quince
Raspberry
Strawberry
Preserved-fruit recipes
fruits, Varieties of
Preserves and jellies in the diet
jellies, and pickles, Value of
proper
Preserving
foods, Methods for
foods, Necessity for
Methods of
Principles of
Selection of fruit for
Utensils for
Pressed blueberry pudding
figs
Pressure cooker
cooker, Canning with a
Preventing canned goods from spoiling
Principles of canning
of drying food
of preserving
Procedure in confection making
in one-period cold-pack method
in open-kettle method of canning
Processing
Proportion of family income for food, Table showing
of food to liquid in canned food
of foods in balanced diet, Quantity and
of sugar in jelly making
Protein and fat in fruits
in confections
Prune whip
Prunes
Composition and food value of
Stewed
Stuffed
Pudding, Blueberry
Pineapple
Pressed blueberry
Pulled figs
Pulverized sugars
Pumpkin and squash, Canning of
Punch, Fruit
Ginger-ale
Purchase of foods
Purchasing food, Economies in
Pure water, Necessity for

Q

Quality of canned food
Quantity and proportion of foods
of foods in calories
Quince jelly
marmalade
preserve
Quinces
and apples, Stewed
Drying of

R

Rainbow delight
Raisins
Composition and food value of
Raspberries
Black
Composition and food value of
Red
Raspberry-and-currant conserve, Red-,
jam
jelly
nectar, Red-,
preserve
shortcake
whip, Red
Reception wafers
Red-raspberry-and-currant conserve
-raspberry nectar
-raspberry whip
Relation of beverages to meals
of food substances to growth and health
Relish, Beet
Crab-apple
Spanish
Relishes
Rhubarb
Composition and food value of
Stewed
Rio coffee
Ripe-tomato pickle
Rolls, Tutti-frutti
Root and tuber vegetables
and tuber vegetables, Canning of
and tuber vegetables, Drying of
Rubbers, Jar
Rules for menu making
Rum
Rye coffee

S

Saint Patrick's day parties, Menus for
Valentine parties, Menus for
Salted nuts
Samovar
Sauce, Apple
Cranberry
Scalding or blanching in canning
Score card for canned food
card for jelly
Scoring canned foods
jelly
Sea foam
Seal tops, Automatic
Sealing jars when canning
Selection of coffee
of food for canning
of fruit for preserving
of grapefruit
Service, Essentials of good table
Serving candy
canned foods, Storing and
cantaloupes
cocoa and chocolate
coffee
fruit, Preparing and
grapefruit
muskmelons
tea
Sex on diet, Effect of
Shaddock, or grapefruit
Sheeting in jelly making
Short-boiling process
Shortcake, Raspberry
Strawberry
Sirup, Chocolate
Corn
Density of
gauge, or hydrometer
Heavy
Light
Maple
Medium
Sirups for canning
for canning fruits, Table of
Sliced-cucumber pickles
Small cucumber pickles
fruits, Drying of
Soft drinks
drinks, Definition of
fruits
fruits, Sour
fruits, Sweet
fruits, Very sour
sugars
water
Solidity of jelly
Sorghum molasses
Souchong first tea
pekoe tea
second tea
Souffle, Apricot
Soup, Canning of tomatoes for
Sour cherries
soft fruits
soft fruits, Very
Spanish relish
Special fruits
vegetables
Spice cup
Spoiling of canned foods
Sponge, Blackberry
Spores
Squash and pumpkin, Canning of
Canning of eggplant and summer
Standard granulated sugar
powdered sugar
Steam-pressure methods of canning
Steamed apples
figs
Steeped tea
Sterile food
Sterilizer
Stewed figs
peaches
plums
prunes
quinces with apples
rhubarb
Stimulant and tannic acid in stimulating beverages, Table showing
Stimulating beverages
beverages, Definitions of
beverages, Nature of
beverages, Table showing stimulant and tannic acid in
Stores, Chain
Storing and cooking dried foods
and serving canned foods
jelly glasses, Closing and
Stove-drying method
Strainer for canning, Colander and wire
Strawberries
Composition and food value of
Strawberry-and-pineapple conserve
-and-rhubarb conserve
desserts, Miscellaneous
huller
jam
jelly
preserve
shortcake
whip
String beans, Canning of
beans, Drying of
Stuffed dates
prunes
Successful marketing
Succotash, Canning of
Sugar and fruit juice in jelly making, Boiling the
and fruit juice in jelly making, Combining the
and liquid in confection making
Sugar, Beet
Cane
Coarse granulated
Coarse powdered
content of jelly
Fancy fine, or extra fine, granulated
Fine granulated
Fruit, or berry
Graining of
Granulated
in jelly making, Proportion of
Levulose, or fruit
Maple
Pulverized
Soft
Standard granulated
Standard powdered
XXXX, or confectioners'
XXXX powdered
Suggestions for dinner menus
for luncheon menus
Suitability of food
Summer breakfast menus
cocktail
squash, Canning of eggplant and
Sun-drying method
Supper parties, Menus for
Sweet chocolate
soft fruits
Synthetic flavors
System of menu making, Card-file

T

Table of sirups for canning fruits
service
service and menu making
service, Essentials of good
showing composition and food value of fruits
showing correct weight for certain heights
showing proportion of family income for food
showing stimulant and tannic acid in stimulating beverages
showing tests for candy
Tables showing effect of weight on diet
Taffies and similar candies
Nature of
Taffy, Butter
Chewing
Method of treating
Molasses
recipes
Vanilla
Tamarinds and mangoes
Tangerines
Tannic acid in stimulating beverages
Table showing stimulant and
acid, or tannin
Tartaric acid
Tea, Afternoon
ball
Black
Bohea
Caravan
China congou
Classification of
Congou
English breakfast
Flowery pekoe
Formosa
Green
Gunpowder
History and production of
Hyson
Iced
Japan
Left-over
Methods of making
Mixed
Oolong
Orange pekoe
Pekoe
Preparation of
Selection of
Serving
Souchong first
Souchong pekoe
Souchong second
Steeped
Table showing stimulant and tannic acid in
Varieties of
Teas, Afternoon
Testing candy
fruit juice for pectin
the jelly mixture
Tests for candy, Table showing
Texture of canned food
Thanksgiving dinners, Menus for
Theine
Theobromine
Tin cans, Canning with
cans for canning
Tomato catsup
ketchup
Tomatoes and corn, Canning of
Canning of
for soup, Canning of
Tops, Jar covers or
Tropical fruits
fruits, Miscellaneous
fruits, Varieties of
Tuber and root vegetables, Canning of
vegetables, Root and
Tubers and root vegetables, Drying of
Turnips, Canning of
Tutti-frutti rolls
Two-layer fudge

U

Uncooked fondant
Unfermented grape juice
Utensils for canning
for coffee making
for confection making
for drying
for jelly making
for preserving
for tea making
required for cold-pack method
required for open-kettle method of canning

V

Value of jellies, preserves, and pickles Vanilla taffy Varieties and preparation of confections of tea of tropical fruits Variety in meals, Methods for securing Vegetable colorings Vegetables and fruits, Canning and fruits, Directions for drying Canning of root and tuber Classification of Direction for canning Drying of root and tuber for canning, Preparation of fruits and Pod and related Vegetables, Root and tuber Special Very sour soft fruits Vessels for canning Vienna coffee Vitamines

W

Washing fruits
Water bath in canning, Preparing jars for the
Carbonated
Distilled
Hard
in beverages
in fruit
Kinds of
Mineral
Necessity for pure
-seal outfit
-seal outfit, Canning with a
Soft
Watermelon, Composition and food value of
rind, Pickled
Watermelons
Wedding-breakfast menus
-dinner menus
-luncheon menus
Weight on children's diet, Effect of
on diet, Effect of
Whip, Prune
Red-raspberry
Strawberry
Whisky
Wine
Winter breakfast menus
Wire strainer, Colander and
Wrapping and labeling jars
candies