grape;208
orange;208
pear;208
plum;208
producing principle;165
quince;208
with fruit;316
Julienne soup;
415
Junket;
425
Keeping fresh fruit;
182
Kerosene oil;
47
Kitchen brushes;
75
,
76
clock;62
conveniences;70
drain pipes;64
floor;61
flowers in;62
furnishing;61
furniture;62
good sized one;61
location of;60
plumbing;64
refuse;64
sanitary;61
sink, best material for;64
slate;63
table;63
utensils;66
ventilation;61
woodwork;62
Kneading;
55
,
131
table;74
Kornlet and tomato soup;
280
soup;280
Koumiss;
425
Lamb;
402
comparative nutritive value of;392
Layer pudding;
316
Lead-adulterated tin;
57
test of;58
Leaven;
121
Left-over foods, care of;
453
fragments in soup;275
Legumes;
217
composition of;217
digestibility of;218
green;219
suggestions for cooking;319
value as strength producers;218
Legumin;
217
Lemon, the;
173
Lemonade;
362
Lemon apples;
187
cornstarch pudding;326
drill;72
filling;338
flavor;299
jelly;316
meringue custard;340
oatmeal gruel;423
pie;340
pudding;326
pudding sauce;354
shortcake;318
syrup;210
Lemons and oranges, to keep;
184
Lentil and parsnip soup;
281
gravy with rice;226
Lentil meal;
225
puree;226
soup;281
toast;292
Lentils, description of;
225
mashed with beans;226
recipes for cooking;226
Lettuce;
256
to clean;230
to serve;257
Lignite;
47
Lima bean soup;
281
Lime, the;
173
Liquid, quantity required for bread making;
126
Liquid yeast;
140
Liquids best suited for cooking;
51
Liver digestion;
39
Loaf cake;
347
Loaf, size of;
133
Lobsters;
409
Love apple
260
Luncheon, cold, provision for;
545
Macaroni;
105
boiled;106
description of;105
in soups;274
pudding;326
recipes for cooking;106
soup;281,416
to select;105
to prepare and cook;106
to keep;105
with cream sauce;106
with kornlet;294
with granola;106
with raisins;293
with tomato sauce;106
Maize;
101
meal;102
Mallic acid;
165
Manioca;
309
with fruit;312
Maple sugar;
26
Mashed cabbage;
250
beans;224
peas;221
parsnips;244
potatoes;236
sweet potatoes;240
Mashed turnips;
243
Mastication;
37
Materials, mixing of;
55
Meals, drinking at;
41
eating between;41
service of;464
Measures and weights, comparative table of;
55
Measuring;
54
dry materials;55
flour;55
liquids;55
salt;55
sugar;55
Meat broth;
426
diseased;390
extracts;43
for children;448
importance of simple cooking of;392
nutritive value of;389
pies;392
preparation and cooking of;395
preservation of;394
soup, recipes for;415
soup, preparation and cooking of;412
soup;410
selection of;393
Meats for the sick, recipes for;
430
left over;454
Melon, the;
176
directions for serving;180
Menu cards;
468
Metate;
148
Micro-organisms in gelatine;
313
Milk, absorbent properties of;
367
adulteration of;365