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align="left">Steamed Chocolate Pudding 192 550 Steamed Fig Pudding 192 551 Steamed Fruit Pudding 193 Stewing defined 16 Stock Pot 4 588 Strawberry Ice Cream 205 618 Strawberry Sauce 212 599 Strawberry Sherbet 208 446 Strawberry Shortcake 161 698 Stuffed Dates 236 699 Stuffed Prunes 236 Stuffings 208     Bread 86 209     Crust 87 210     Fish 87 211     Peanut 87 285 Succotash 110 469 Sunday Toast 167 360 Sweet Potato Salad 133

15 Table Sauce 20 202 Tartare Sauce 85 647 Tarts, Banbury 221 627 Tarts, Meringue for 216 623 Tart Shells 214 27 Tea 25 28 Tea, Iced 25 Temperatures for Cooking, Table of 243 98 Timbales, Fish 51 Toasts 460     Brewis 165 461     Brown Bread 165 462     Celery 166 465     Cheese 167 466     Cinnamon 167 463     Cream 166 464     Cream, Sauce for 166 475     Crisp Sticks 169 473     Croustades 168 474     Croutons 169 467     French 167 468     Goldenrod Ham 167 469     Sunday 167 470     Tomato Cream, with Egg 168 51 Tomato and Oatmeal Soup 33 52 Tomato and Peanut Soup 33 49 Tomato Bisque 32 50 Tomato Bouillon 32 470 Tomato Cream Toast with Egg 168 287 Tomato Custard 111 364 Tomato Jelly Salad 134 16 Tomato Ketchup 21 48 Tomato, Rice and, Soup 31 203 Tomato Sauce 85 68 Tomato Tapioca Soup 39 286 Tomatoes, Baked 111 288 Tomatoes, Fried Green 111 289 Tomatoes, Stewed 111 290 Tomatoes, Stuffed 112 167 Tripe Fried in Batter 74 168 Tripe Fried in Crumbs 74 166 Tripe, Spanish 74 7 Tuna Canapés 18 350 Tuna Salad 130 69 Tuna Soup 40 695 Turkish Delight 235 291 Turnips, Creamed 112

Utensils, Kitchen 12

589 Vanilla Ice Cream 205 157 Veal Loaf (Baked) 70 158 Veal Loaf (Boiled) 71 155 Veal, Roast Breast, Stuffed 70 156 Veal with Vegetables 70 83 Vegetable Chowder 46 365 Vegetable Salad 134 54 Vegetable Soup 34 Vegetables 247     Baked Beans 100 250     Baked Cabbage 101 248     Beans, Thick Purée of Black 100 252     Braised Celery 102 251     Cabbage Cooked in Milk 101 256     Carrots Sautéed 103 257     Carrots Vinaigrette 103 254     Corn Pudding 102 253     Creamed Celery, Root 102 255     Cucumbers Sautéed 103 258     Egg Plant, Baked 103 259     Egg Plant, Fried 103 260     Egg Plant Julienne 104 292     Hash 112 261     Leeks, Creamed 104 249     Lima Bean Loaf 101 262     Onions in Potato Nests 104 282     Oyster Plant, Creamed 109 263     Peas, Green 104 264     Peas and Lettuce 105 265     Peppers, Stuffed Green 105 267     Potatoes, Baked 106 266     Potatoes, Boiled 105 268     Potatoes, Creamed 106 270     Potatoes, French Fried 106 271     Potatoes, Hashed Brown 106 272     Potatoes, Lyonnaise 107 273     Potatoes, Pan-Roasted 107 274     Potatoes, Scalloped, with Cheese 107 276     Potatoes, Scalloped, with Peppers and Cheese 107 276     Potatoes, Stuffed, with Cheese and Bacon 108 277     Potatoes, Stuffed, with Nuts and Cheese 108 279     Potatoes, Sweet, glazed 109 278     Potatoes, Sweet, French Fried 108 281     Potatoes, Sweet, Stuffed 109 269     Potato Croutons 106 280     Potato, Sweet, Custard 109 282     Salsify, Creamed 109 283     Spinach 110 284     Squash, Baked Winter 110 285     Succotash 110 287     Tomato Custard 111 286     Tomatoes, Baked 111 288     Tomatoes, Fried Green 111 289     Tomatoes, Stewed 111 290     Tomatoes, Stuffed 112 291     Turnips, Creamed 112 Vegetables, Canned 8 Vegetables, Dried 8 Vegetables, Fresh 8 Vegetables, Left-over 8

482 Waffles 172 483 Waffles, Corn Meal 172 484 Waffles, Oatmeal 172 485 Waffles, Rice 172 372 Waldorf Salad, Jellied 136 520 Walnut Wafers 183 600 Watermelon, Frozen 208 683 Watermelon Rind, Sweet Pickled 231 Weights and Measures, Table of 239 240 Welsh Rarebit 97 309 Wheat and Sausage Scrapple 118 377 White Bread 138 499 White Cake 177 207 White Sauce 86 53 Winsor Soup 33 13 Winter Chili Sauce 20
FOOTNOTES:

[1] Water and mineral salts are also necessary for the proper maintenance of the body, but these are yielded chiefly in combination with the other foods.

[2] Protein can also furnish energy, but this is more easily and cheaply supplied by the fats and carbohydrates.

[3] See Table F, page 253.

[4] People of sedentary life require daily approximately sixteen calories for each pound of their weight. So if the normal weight of such persons is multiplied by sixteen, the result will be the approximate number of calories needed.

[5] A Calorie is the amount of heat required to raise one kilogram of water 1° Centigrade or one pound of water 4° Fahrenheit.

[6] For cooking fish for which recipes are not given in this Chapter, see Time Table for Cooking (page 240).

[7] Recipes for using only the cheaper cuts of meat are given in this Chapter. For cooking poultry, game, and other cuts of meat, see Time Table for Cooking (page 240).

[8] For cooking common vegetables for which recipes are not given in this chapter, see Time Table for Cooking (page 240).

[9] See Temperatures for Frying (page 242).

[10] Recipes for breads made light chiefly by soda and an acid (gingerbread, etc.) and for those made light by the expansion of air and moisture (popovers, etc.) are also included in this chapter.

[11] The amount of soda in these recipes is based upon the use of old-fashioned jug molasses; canned molasses varies greatly in acidity and, especially when freshly opened, requires little or no soda. If canned molasses is used, therefore, baking powder should wholly or partly take the place of soda.

[12] The sirup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered.

[13] For standard recipes for jellies and preserves, see Farmers' Bulletin No. 203.

[14] To test fat without a thermometer, drop a bit of white bread into hot fat; it should brown in

60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.)

40 seconds for cooked mixtures (Croquettes, Fishballs, etc.)

20 seconds for Chops, French Fried Potatoes, etc.

[15] This table is based chiefly on food analyses as determined in Bulletin 28 of the U. S. Experiment Stations (Chemical Composition of American Food Materials); How to Live, by Professor Irving Fisher and Dr. E. L. Fisk; and Feeding the Family, by Professor Mary S. Rose.

[16] Made of half milk and half water.

[17] Made of half milk and half water.

[18] One piece equals one-sixth of a pie 9 inches in diameter.

[19] See Note 1 on page 245.

[20] See Table D on page 245.

[21] See Table D on page 245.

[22] See Table D on page 245.

[23] See Table D on page 245.

[24] See Table D on page 245.

[25] See Table D on page 245.

[26] See Table D on page 245.

[27] Based upon statistics furnished by the Mutual Benefit Life Insurance Company of Newark, New Jersey.

[28] Many of these bulletins are furnished free upon application to one's Congressman. A list of Farmers' Bulletins, and a price list of other government publications on foods and cooking, will be sent on application to the Superintendent of Documents, Government Printing Office, Washington, D. C.






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