Cucumber, description of;
263
the serving of;263
Cupboards;
62
Cupboard ventilation;
62
Cup custard;
320
,
325
Currantade;
434
Currant jelly;
437
puffs;157
Custard, boiled;
322
in cups;320
plain;328
puddings;319
pudding, importance of slow cooking of;319
puddings, recipes for cooking;320
sauce;353
snowball;331
steamed;330
tapioca;331
Cut-glass ware;
476
Cymling;
258
description of;258
preparation and cooking of;258
Date, the;
172
bread;146
pudding;333
Decaying vegetables in cellar;
70
Delicate cup cake;
345
Description of Indian corn;
101
Desserts;
296
fruits, recipes for;299
for the sick;437
general directions for preparation of;297
made of fruit, grains, bread, etc., recipes for;302
made with, gelatine, recipes for;314
molded;293
objections to;296
with crusts, recipes for;317
with manioca;312
with sago;311,312
with tapioca, recipes for;309
with tapioca;309
Devonshire cream;
377
Dextrine;
78
Diabetic biscuit;
436
Diastase86
Diet of the pyramid builders;
218
for older children;447
for the young;442
simplicity in;41
Digestion deferred by the use of fried foods;
54
hygiene of;40
in stomach;37
intestinal;38
liver;39
Salivary;37
time required for;39
Digestive apparatus;
35
fluids, uses of;38
Dining, the art of;
456
Dining room, the;
456
furnishing of;456
temperature of;469
ventilation of;457
Dinners, a batch of;
543
holiday;543
Dinner parties, invitations for;
467
suggestions concerning;466
Diseased animal food;
390
Disease germs in meat;
391
Dish closet, utensils for;
67
Dish drainer;
68
Dishing up;
463
Dishes, washing the;
472
Dish mop;
475
towel rack;74
Double boiler;
53
,
81
in the preparation of gravies;351
in the preparation of gruels;421
substitute for;81
Double broth;
414
Dough;
117
kneading the;131
Drafts and dampers, management of;
49
Draining dishes;
475
Drain pipes;
64
Dried apple pie;
339
apple pie with raisins;339
apples with other dried fruit;191
apples;190
apricot pie;339
apricots and peaches;191
pears;191
Drinks and delicacies for the sick;
432
Dropped eggs;
386
Drupaceous fruits;
168
Dry granola;
293
Drying fruit;
211
Drying towels;
475
Dry toast with hot cream;
292
Duck, digestion of;
39
Eating between meals;
449
hastily;40
too much;42
when tired;42
Effects of cooking fat;
53
Egg gruel;
422
lemonade;434
panada;429
plant, description of;262
sauce;352,353
Egg Cream;
434
Eggs and macaroni;
107
composition of;380
digestion of;39
for the sick, recipes for;431
for use in desserts;297
how to choose;381
how to keep;382
in cream;386
in shell;384
in sunshine;385
micro-organisms in;381
poached;386
poached in tomatoes;385
recipes for cooking;384
stale;297
test for;381
to beat;383
use of in unfermented breads;154
Evaporation;
54
Evaporated peach sauce;
191
Extension strainer;
421
Fancy omelets;
387
Farina;
88
,
89
blancmange;304
custard;325
fruit mold;304
molded;89
nutritive value of;89
pie;339
pudding;325
recipes for cooking of;89
with fig sauce;89
with fresh fruit;89
Fat, decomposition by the action of heat;
54
Fats;
26
effects of cooking upon;53
Fatty matter;
42
Fermentation;
118
the different stages of;119