boiling point at different altitudes;52
boiling point at sea level;52
boiling, temperature of;51
bread;126,142
comparative value of use of hot and cold in cookery;52
rice;424
supplies;69
supplies, tests for;69
tamarind;422
to increase the boiling point of;52
Wheat-berry flour;
113
cracked;86
description of;85
Wheatena;
429
Wheat, finer mill products of;
88
flour, nutritive elements of;111
gluten;429
meal;88
molded;88
oats and barley coffee;361
pearled;86
preparation and cooking of;86
recipes for cooking;87
relative proportion of food elements in;85
rolled;86
structure of;85
with fresh fruit;87
with raisins;87
Whipped cream sauce;
355
Whirled eggs;
386
White celery soup;
286
custard;331,332,437
of egg;432
of egg and milk;432
soup;416
Whiting in flour, how to detect;
115
Whole-wheat bread;
138
,
143
puffs156
Whortleberry pudding;
309
Whortleberries and blueberries;
175
directions for serving;181
Window box;
62
Winter squash;
259
preparation and cooking of;259
recipes for cooking of;259
Wire dishcloth;
474
Wooden ware, to wash;
474
Yeast;
121
amount required for bread-making;126
bitter;123
boiled potato;141
cells, effect of heat upon;121
compressed;122
effects of freezing upon;123
foam;122
homemade;122
how to keep;122
how to promote the growth of;123
liquid;140
raw potato;140
recipes for;140
test for;124
the most convenient kind;122
the stirring of;123
Yellow luncheon;
468
Zwieback;
139
,
289
,
436
,
453
preparation of;289