Absorption,68.Adaptation of food to particular needs,69.Air,14,15,18,20,38-44,54,56,64.Albumen,17,25,27,52,59,61,76,146,152,168,169,283,292.Albuminoids,17,25,62.Ale,119.Apparatus for furnishing a cooking-school,315.Apple dumplings,311.Apple (dried) pie,306.Apple soup,144.Apples,130.Baked,225,226.Stewed,226.Apple-tea,106.Arrowroot,32,34,85.Atmospheric pressure,38.Bacon,300.Bacteria,23,49,99,285.Bacterial poisons in milk,285,286.Bacteriology,5,313.Baking-powder,236,245.Barley jelly,296.Barley porridge,309.Barley pudding,205.Barley-water,101,284.Beef,169,170,310.Beef-juice,75.Bottled,76.Broiled,76.Beefsteak,27,170,171.Beef-tapioca soup,140.Beef-tea,75,116.Bottled,77.With hydrochloric acid,77.Beer,119.Biedert's Cream Mixture,293,295.Bile,51,61.Bills of fare,304.Birds,175.Field-larks,180.Grouse,179.Partridge,176.Pheasants,178.Reed-birds,179.Squabs,176.Snipe,177.Woodcock,178.Biscuits, cream-of-tartar,242.Biscuits, twin,243.Blanc-mange,209,210.Boiled corned beef,310.Boiled potatoes and carrots, with fried onions,309.Bouillon,143.Brandy-milk,98.Bread,34,76,232.Composition of,315.Cream-of-tartar biscuit,242.Gluten,245.Graham,241.Graham gems,244.Milk,239.Oatmeal muffins,244.Rusk,240,241.Snow-cakes,243.Sticks,240.Water,238.Bread pancakes,307.Bread soup,304.Broths,27,75.Beef,78.Beefsteak,79.Chicken,80.Clam,82.Mutton,81.Oyster,82.Scotch,80.Serving of,275.Browned farina soup,312.Browned flour soup,305.Butter-cream,193.Buttered water toast,129.Cake,246.Care in baking,247.Chocolate,250.Dream,252.Feather,249.Invalid's sponge,248.Layer,250.Process of making,247.Rose,250.White,251.Cake filling and frosting,252.Caramel,252.Chocolate,253.Cream,253.White mountain,252.Calf's-foot jelly,28.Caramel,37,38,115.To make,197.Carbohydrates,18,19,31,62,63,64,65,58,71.Carbon,12,13,14,16,17,18,29,36,37,171.Carbonic acid,10,11,14,15,21,40,42,54,107,234,235.Carmine for coloring,210.Carrageen,209.Cellulose,299.Charts,314.Chemical changes,10,11,15.Chemistry of foods,313.Chicken, broiled,174.Chicken jelly,126.Chicken panada,141.Chicken soup,135.Chicken-tapioca soup,139.China for serving,316.Chocolate,108,110,200.Serving of,269.To make,109.Clam broth,82.Cocoa,108,299,315.Cocoa cordial,119.Cocoa-nibs,109.Cocoa-shells,109.Codfish balls,309.Coffee,9,22,23,114,307.Composition of,116.Serving of,269,275.To make,117,118.Coffee jelly,124.Coffee-syrup,104.Composition of the body,16,17,18,24.Condensed milk,288,298.Consommé,142.Contagious diseases, care of dishes in,271.Convalescent's diet,260.Corn bread,310.Corn coffee,307.Cream,30,63,104.Cream, condensed,296.Cream-of-celery soup,137.Cream-of-rice soup,138.Cream of tartar,10,236.Cream-of-tartar biscuit,242.Creams,127,195.Chocolate,200.Coffee,199.Egg,198.Peach foam,202.Rice,202.Tapioca,201.Velvet,199.Cream sauce,149.Cream toast,130.Croutons,132,135.Custards,195.Soft,195,278.Baked,196.French,197.Rennet,197.Dextrine,33,63,128,163,290.Diastase,34,50.Diet,72.Diet lists or menus for the sick,254.Digestibility of foods,9.Digestion,9,49,66,110,116.Digestive fluids,50,51.District nursing,301.Drawn butter,194.Drawn butter sauce,308.Dried apple pie,306.Drinks,95.Egg-nog,95.Eggs,25,26,52,152,314.Composition,152.Omelets,156.Creamy,157.Foamy,158.Orange,160.Spanish,160.To serve,277.With chicken,159.With ham, No. 1,158.With ham, No. 2,159.With jelly,159.With parsley,160.With tomatoes,159.Poached,155.Scrambled, No. 1,156.Scrambled, No. 2,156.Soft-cooked,154.Egg toast,131.Elements,12,13,14,16,17,18,19,56,57,59.Ether, boiling-point of,30.Extractives,24,25,26,28,59.Farina,87,91,92.Farinaceous foods,289,291,292.Fats,17,18,19,28,29,30,31,58,60-65,68,71,169,292,294.Feeding of children,280.Analysis of Mellin's food prepared for use,291.Care of feeding-bottles,287.Condensed milk,288.Farinaceous foods,289.Food.Amount at each meal,293.Dilution,293.First week,295.From the first to the sixth week,295.From the sixth week to the sixth month,296.From the sixth month to the tenth,297.From the tenth to the twelfth month,298.From the twelfth to the eighteenth month,299.Food after eighteen months,299.Foods to be carefully avoided,300.Field-larks,180.Fire,14,302.Fish,5,191.Boiled,194.Broiled,193.Creamed,193.To prepare,191.When in season,192.Flavors,9,59,79.Flaxseed tea,105.Food,9,14,18,25,49,53.French toast,131.Fried bread,309.Fried farina pudding,308.Fruits,224,71,208,225,229.Apple compote,220.Apple jelly,230.Apples, baked,225,226.Apples, stewed,226.Cranberry jelly and sauce,227.Grape jelly and sauce,228.Prunes, stewed,227.Serving of,276.Fuel and kindlings,16.Gastric juice,50.Gelatin,28,53,59,76,120,122,168,169.Gelatine,120,121,222.Gelatinoids,17,25,28.General rules for the feeding of children,294.Giblet soup,309.Glucose,35,37,52,63.Graham bread,241.Graham gems,244.Granite-ware,316.Grape jelly,228.Grape juice,105.Grouse,179,180.Gruels,83.Arrowroot,84.Barley,84.Cracker,87.Farina,87.Flour,86.Imperial Granum,88.Indian meal,89.Oatmeal,85,86.Racahout des Arabes,88.Serving of,83,275.Glycerin,30.Glycogen,63,64,65.Hamburg steak, No. 1 (scraped beef),172.Hamburg steak, No. 2,173.Heat,2,10,13,14,15,20,56,54,61,169,218.Hemoglobin,17,59.Horse-radish sauce,310.Human milk,281.Hydrochloric acid,10,11,28,52,77,78.Hydrogen,12,13,16,18,19,24,29.Ice-cream,217.Frozen custard,221.Philadelphia,220.Royal,220.With an improvised freezer,221.Ice-cream freezers,217.Ices,217.Apricot,224.Ideal diet,68.Imperial Granum,291,297.Inorganic matter of the body and of food,18,65,66.Jellies,120.From fruits:Apple,230.Cranberry,227.Grape,228.Serving of,276.To preserve,230.From gelatine,120.Chicken,126.Coffee,124.French,125.Lemon,123.Orange,123.Puncheon,126.