American cream,
American home-made,
-and-macaroni loaf,
Belgian,
bonbons,
Brick,
Brie,
Buttermilk,
Buttermilk cream,
Camembert,
Care of,
Characteristics of,
Cheddar,
Cheshire,
Composition of,
Cottage,
dishes, Recipes for,
dishes, Variety of,
Domestic,
dreams,
Edam,
Effect of cooking on,
Emmenthal,
English,
English dairy,
fondue,
Foreign,
Gorgonzola,
Gruyère,
Holland,
Imported,
Junket cottage,
Limburger, or limburg,
Neufchâtel,
omelet,
Origin, use, and production of,
Parmesan,
Quality of,
Roquefort,
sandwiches,
Sapsago,
sauce,
Serving,
soufflé,
Stilton,
straws,
stuffing, Tomatoes with,
Swiss,
Switzer,
toast,
Varieties of,
wafers,
Cheeses, French,
Italian,
Swiss,
Cheshire cheese,
Chestnuts, Creamed mushrooms and,
Chives,
Chocolate junket,
Clabber, or curd,
Classification of vegetables,
Clean milk, Grades of,
Cleanliness of milk,
Clipped eggs,
Combinations, Vegetable,
Commercial preservation of eggs,
Composition and flavor of butter,
and food value of asparagus,
and food value of beets,
and food value of Brussels sprouts,
and food value of buttermilk,
and food value of cabbage,
and food value of carrots,
and food value of cauliflower,
and food value of celery,
and food value of corn,
and food value of cream,
and food value of cucumbers,
and food value of dandelion greens,
and food value of dried beans,
and food value of dried lentils,
and food value of dried peas,
and food value of eggplant,
and food value of endive,
and food value of French artichokes,
and food value of green peas,
and food value of greens,
and food value of Jerusalem artichokes,
and food value of kohlrabi,
and food value of lettuce,
and food value of lima beans,
and food value of mushrooms,
and food value of okra,
and food value of onions,
and food value of parsnips,
and food value of peppers,
and food value of potatoes,
and food value of radishes,
and food value of salsify,
and food value of shell beans,
and food value of skimmed milk,
and food value of spinach,
and food value of string beans,
and food value of summer squash,
and food value of sweet potatoes,
and food value of Swiss chard,
and food value of tomatoes,
and food value of turnips,
and food value of vegetables, Table showing,
and food value of watercress,
and food value of whey,
and food value of winter squash,
of cheese,
of milk,
of whole milk,
Standard of milk,
structure, and food value of vegetables,
Condensed milk,
Cooked sautéd potatoes,
Cooking eggs,
milk,
of Brussels sprouts,
of cauliflower,
of dried shell beans,
of eggs,
of lentils,
of vegetables, General methods of preparation and,
on cheese, Effect of,
on vegetables, Effect of,
Preparing mushrooms for,
Preparing vegetables for,
Variety of ways to use milk in,
with butter,
Corn and its preparation,
and tomatoes,
Composition and food value of,
cooked in milk,
fritters,
on the cob,
Corn oysters,
pulp,
soufflé,
string beans, and tomatoes,
Sweet,
Cottage cheese,
-cheese, Junket,
Cow's milk,
Cream,
cheese, American,
Composition and food value of,
-of-corn soup,
Standard grading of milk and,
Whipping,
Creamed artichokes,
asparagus on toast,
Brussels sprouts,
cabbage,
cauliflower,
celery,
eggs,
kohlrabi,
mushrooms and chestnuts,
onions,
parsnips,
peas,
potatoes,
spinach,
string beans,
tomatoes,
turnips,
vegetable oysters,
Cress, Upland,
Croquettes, Bean,
Potato,
Cucumbers and their preparation,
Composition and food value of,
Stuffed,
Curd, or clabber,
D
Dairy cheese, English,
Dandelion,
greens, Composition and food value of,
with sour sauce,
Desiccated eggs,
Deterioration of eggs, Causes and prevention of,
Diet, Milk in the,
Digestibility of eggs,
of vegetables,
Dinner, New England boiled,
Domestic cheese,
Drawn-butter sauce,
Dreams, Cheese,
Dressing, Sour,
Sour-cream,
Dried beans, Composition and food value of,
Dried lentils, Composition and food value of,
onions,
peas,
peas, Composition and food value of,
shell beans, Cooking of,
E
Edam cheese,
Egg beater. Rotary, or Dover,
recipes,
recipes, Individual baking dishes for,
soufflé,
Eggplant,
Baked,
Food value and composition of,
Preparation of,
Sautéd,
Scalloped,
Eggs,
à la goldenrod,
Alpine,
and place in the diet, Description of,
as food, Value of,
Beating of,
Breaking of,
Candling,
Clipped,
Commercial preservation of,
Cooking,
Cooking of,
Creamed,
Desiccated,
Deterioration of,
Digestibility of,
Extra fancy,
Fancy,
Fat in,
for cooking, Preliminary preparation of,
Fried,
Hard-cooked,
Home preservation of,
in cream, Baked,
in the home, Judging the quality of,
in the market, Judging the quality of,
Left-over,
Marketing of,
Minerals in,
Nutritive value of,
on toast, Poached,
on toast, Scrambled,
Poached,
Points to observe in cooking,
Powdered,
Eggs, Preservation of,
Protein in,
Quality of,
Scalloped,
Scrambled,
Selection of,
Separating of,
Serving of,
Soft-cooked, or jellied,
Strictly fresh,
Stuffed,
with ham, Scrambled,
with ham, Shirred,
with limewater, Preservation of,
with tomato, Scrambled,
with water glass, Preservation of,
Emmenthal cheese,
Emulsion,
Endive,
Composition and food value of,
English cheese,
dairy cheese,
monkey,
Evaporated and condensed milk,
milk,
Extra fancy eggs,
F
Fancy eggs,
Fat in eggs,
in milk,
in vegetables,
Figs stuffed with cheese,
Flavor and composition of butter,
Flavoring, Onions for,
Flower and fruit vegetables,
Fondue, Cheese,
Food, Importance of vegetables as,
value and composition of asparagus,
value and composition of beets,
value and composition of Brussels sprouts,
value and composition of buttermilk,
value and composition of cabbage,
value and composition of carrots,
value and composition of cauliflower,
value and composition of celery,
value and composition of corn,
value and composition of cream,
value and composition of cucumbers,
value and composition of dandelion greens,
value and composition of dried beans,
value and composition of dried lentils,
value and composition of dried peas,
value and composition of eggplant,
value and composition of endive,
value and composition of French artichokes,
value and composition of green peas,
value and composition of greens,
value and composition of Jerusalem artichokes,
value and composition of kohlrabi,
value and composition of lettuce,
value and composition of lima beans,
value and composition of mushrooms,
value and composition of okra,
value and composition of onions,