Tamarind water;
435
Tapeworm;
391
Tapioca and fig pudding;
311
cream soup;416
custard;331
digestion of;39
filling;338
jelly;311
pudding;331
soup;415
Tartaric acid;
165
Tea;
358
and coffee, adulteration of;359
and coffee, substitutes for;359
not a food;359
use of, detrimental;358
Temperature;
56
for bread-making;128
Test for bad water;
69
Testimony of St. Pierre;
391
Thanksgiving menus;
544
Theine;
358
Tin closet, list of utensils for;
67
utensils;57
Tinware, action upon by acids;
57
adulterated with lead;58
Tisane;
363
Toast;
139
apple;290
apricot;290
asparagus;290
banana;290
berry;291
celery;291
cherry;291
cream;291
for the sick;419
grape;292
gravy;291
lentil;291
peach;292
prune;292
preparation of;289
recipes for;290
snowflake;290
tomato;293
vegetable oyster;293
water;435
Tomato and macaroni soup;
284
and okra soup;284
and rice soup;282
cream gravy;352
cream soup;284
description of;260
gluten;429
gravy;261,352
preparation and cooking of;260
pudding;262
recipes for;261
salad;261
soup;416
soup with vermicelli;284
toast;293
with okra;262
Tomatoes, baked;
261
canned;269
scalloped;261
stewed;262
Tortillas;
148
Trays for invalids, suggestions for preparing;
419
Trichinæ
391
Turkey, roast;
407
suggestions for selection of;404
Turnips, baked;
242
boiled;241
chopped;242
composition of;241
description of;240
digestion of;39
scalloped;242
in juice;242
mashed;242
preparation and cooking of;241
recipes for cooking;241
steamed;242
stewed;242
with cream sauce;243
Tyrotoxicon;
376
Unfermented batter bread;
154
bread;148
recipes for;156
wine;209
Unleavened bread;
117
Unripe fruits;
165
Utensils for bread-making;
127
Variety cake;
348
Veal;
402
comparative nutritive value of;392
rules for selection of;393
Vegetable broth;
426
,
428
brush;76
casein;217
casein hardened by the use of hard water;156
hash;238
marrow;258
marrow, description of;258
oyster, description of;263
oyster, preparation and cooking of;263
oysters, recipes for cooking;264
oyster soup;285
oyster toast;293
press;71
Vegetable soup;
285
Vegetables;
228
canning of;268
composition of;228
decayed;229
dietetic value of;228
fresh, value of;229
keeping of;229
left over;454
overdone;231
preparation and cooking of;230
recipes for canning;268
shredded in soups;274
sprouted;229
stale;229
storing of;229
time required for cooking;231
to keep after cooking;232
to select;229
underdone;231
Velvet soup;
285
Ventilation of china closet;
67
of cupboards;62
of kitchen;61
of pantry;67
Ventilator;
61
Vermicelli;
105
pudding;331
in soups;274
soup;285,286,416
Vienna bread;
142
Vitellin;
381
Waiters, general suggestions for;
466
Waiter, the handy;
72
Walnut, the;
214
Wall cabinet;
73
Warmed-over potatoes;
238
Washing the dishes;
472
Waste barrel, the;
479
Water, action of upon food elements;
52
amount of for cooking vegetables;230