temperature for;121
the process of;118
Fermentative agents;
120
Fermented breads;
142
recipes for;142
Fibrin;
26
,
78
Field corn;
101
Fig, the;
176
layer cake;345
pudding, steamed;333
Filbert, the;
214
Filters;
69
Fine hominy or grits;
104
Fires, care of;
48
Fish;
408
as a brain-food;408
baked;410
best method for cooking;410
boiled;410
broiled;410
how to select and prepare;409
parasites in;408
recipes for cooking;410
Flavoring suggestions for;
298
Flaxseed tea;
434
Floated egg;
431
Floating island;
325
Floors, kitchen;
61
Flour, to keep;
115
absorbent quality of;126
adulteration of, how to select;116
deleterious adulteration of;115
entire wheat;114
Graham, how to test;114
gruel;422
how to select;113
measuring of;55
Flummery;
93
Foam omelets;
387
Foamy sauce;
353
Food amount required;
42
apologies for;469
Food elements;
25
changes in by cooking;45
correct proportion of in wheat;79
deficiency of;43
excess of;42
nitrogenous, subject to rapid decomposition;118
proportions of;28
uses of;27
Food for infants;
444
for infants, quantity of;445
for the aged and the very young;439
for the aged, requirements for;439
for the sick;418
for the sick, to heat;420
for the sick, utensils for the preparation of;420
mucilaginous, excellent in gastro-enteritis;444
Foods;
35
adding to boiling liquids;54
combinations of;28,43
digestion of;35
effects of hard and soft water upon;52
Fowl, broiled;
406
to stuff;406
to truss;405
Fowls, digestion of;
39
Fragments and left-over food;
452
French butter;
378
rolls;145
Fresh fruit compote;
301
fruit pie;336
Fried foods for breakfast;
287
Frosted fruit;
181
Frozen fish;
410
Fruit;
164
acids;165
beverage;361
cake;346
canned, selection of;193
canned, the storing of;198
canned, to open;199
canned, to sterilize;193
canning, causes of failure in;198
canning of;193
cans, to test;193
cause of decay;192
cellar, the;184
cooking of for jelly;204
crackers;162
custard;325
dessert;299
directions for picking and handling;182
directions for serving;179
dried, for cake;343
foam dessert;315
for the sick;432
for the table;178
general directions for cooking185
how to keep fresh;182
ices;211
jelly;204
jelly cake;345
jelly, recipes for;206
jelly, storing of;206
jelly, straining the juice for;204
jelly, time required for boiling juice;205
juices for the sick;432
juices, recipes for;209
loaf;142
loaf with Graham or whole-wheat flour;146
or vegetables in tin cans;199
pie;339
pudding;305
rolls;142,161
sandwich;545
sauce;354
shape;315
shortcake;318
sugar;26
syrup;210
tapioca;310
the storing of;183
the circulation of juice in;178
the preservation of;192
to cook for canning;194
use of spices with;185
Fruits, analysis of;
166
at the beginning of a meal;168
dried;298
drying of;211
for breakfast;288
in jelly;208
kinds most easily digested;165
recipes for cooking;186
stale;167
structure of;165
their value as nutrients;165
Frumenty;
87
,
293
Frying;
53
Fuel;
47
economical use of;48
waste of;51
Galvanized iron ware;
57
Game, suggestions for selection of;
403
Garbage;
479
Gasoline and gas;
47
Gastric juice;
36
Geese and ducks, suggestions for selection of;
404
Gelatine, a culture medium;
313
custard;315
nutritive value of;313