Bottled beef tea;
427
Bran stock;
277
Brass utensils;
58
Bray;
109
Brazil nuts;
213
Bread and apricot pudding;
323
and fig pudding;323
and fruit custard;332
articles from which prepared;110
care after baking;136
corn;146
corn, digestion of;39
custard, steamed;333
custard pudding;332
dryness of;133
early forms of;109
entire wheat;112,138
for the sick;436
Graham;138
heavy, cause of;155
how to knead;132
keeping of;137
perfectly risen;130
to detect alum in;116
to detect whiting in;116
in desserts;297
fermented;118
flour, amount of required;126
made light with air;152
making, chemistry of;116
materials, how to combine125
milk;142
moldy;297
necessary qualities of;111
of mulberries;110
overfermentation of;120
pans;134
pie;338
pulled;143
rye;144
sour;130,297
stale;138
stale, use of;453
steamed;140
test of;140
the rising of;129
unfermented, general directions for making;152
unfermented, time required for baking;155
unleavened;117
Vienna;142
water;142
white, injurious effects of;111
whole-wheat;138,143
whole-wheat, proportion of phosphates in;112
Breads, fermented;
142
Breadstuffs and bread-making;
109
Breakfast dishes;
287
miscellaneous;293
Breakfast, grains for;
84
rolls;160
Breakfasts and dinners, a year's;
481
the ideal;288
use of fruits for;288
Breaking bread;
110
Brewis;
293
Broccoli;
251
recipes;251
Broiled beef;
399
Broiled birds;
406
fish;410
mutton chop;401
potato;238
steak;430
Broiling;
49
,
397
Brose;
93
Broth panada;
428
vegetable;428
Brown Betty;
305
bread;146
sauce;351
soup;277
Browned cauliflower;
252
flour in soups;274
mush;103
parsnips;244
rice;100
sweet potatoes;240
Budrum;
93
Buns, plain;
343
Butter;
364
,
370
absorbent properties of;376
artificial;373
digestion of;39
emulsified;378
French;378
good, test for;372
in ancient times;373
in bread;127
keeping qualities of;375
making;374
Butterine;
373
Buttermilk, composition of;
370
Butternut;
214
Butter-oil;
373
Cabbage, description of;
248
baked;250
boiled;250
digestion of;39
hash;250
preparation and cooking of;249
recipes for cooking;250
salad;250
with celery;250
with tomatoes;250
Cake, general directions for making;
343
heat required for baking;344
icing for;346
made light with yeast;344
recipes for making;344
Calves' brains;
392
Candies;
449
Cane sugar;
26
Canned corn soup;
278
green pea soup;278
Canning fruit;
193
utensils;197
Caramel coffee;
360
custard;323
for coloring soup brown;415
sauce;352
Carrots;
245
digestibility of;245
pie;338
pudding;323
recipes for cooking;246
soup;278
Carrots boiled;
246
preparation and cooking;245
stewed;246
with egg sauce;246
Casein;
26
,
78
,
365
,
372
Cauliflower;
251
and broccoli, preparation and cooking;251
recipes for cooking;251
with egg sauce;252
with tomato sauce;252
Celery;
253
and potato hash;254
recipes for cooking;253
sauce;352