TABLE OF CONTENTS

Properties of food — Food elements — Uses of food elements — Proper combinations of food — Proper proportion of food elements — Condiments — Relation of condiments to in- temperance — Variety in food — Table topics.

The Digestion of Foods 35

The digestive organs — The digestion of a mouthful of bread — Salivary digestion — Stomach digestion — Intestinal diges- tion— Other uses of the digestive fluids — Absorption- — Liver digestion — Time required for digestion — Dr. Beau- mont's table made from experiments on Alexis St. Martin — Hygiene of digestion — Hasty eating — Drinking freely at meals — Eating between meals — Simplicity in diet — Eat- ing when tired — Eating too much — How much food is enough — Excess of certain food elements — Deficiency of certain food elements — Food combinations — Table topics.

Cookery 45

Evils of bad cookery — The principles of scientific cookery — Fuels — Making fires — Care of fires — Methods of cooking

— Roasting — Broiling or grilling — Baking — The oven thermometer — Boiling — The boiling point of water — How to raise the boiling point of water — Action of hot and cold water upon foods — Steaming — Stewing — Frying — Evap- oration — Measuring — Comparative table of weights and measures — Mixing the material — Stirring — Beating — Kneading — Temperature — Cooking utensils — Porcelain ware — Granite ware — Galvanized iron ware — Tests for lead — Adulterated tin — Table topics.

The Household Workshop 66

Description of a convenient kitchen — The kitchen furniture — Cupboards — A convenient kitchen table — The kitchen sink

— Drainpipes — Stoves and ranges — Oil and gas stoves —

6 TABLE OF CONTENTS.

The "Aladdin Cooker" — Kitchen utensils — The tin closet

— The dish closet — The pantry — The storeroom — The refrigerator — The water supply — Test for pure water — Fil- ters— Cellars — Kitchen conveniences — The steam cooker

— The vegetable press — The lemon drill — The handy waiter

— The wall cabinet — The percolater holder — Kneading table — Dish-towel rack — Kitchen brushes — Vegetable brush

— Table topics.

The Grains, or Cereals, and their Preparation 76

General properties of grains — Cooking of grains — The double boiler — Table showing amount of liquid, and time required for cooking different grains — Grains for breakfast — Grains an economical food — Wheat — Description of a grain of wheat — Preparation and cooking — Recipes: Pearl wheat, Cracked wheat, Rolled wheat. Boiled wheat. Wheat with raisins, Wheat with fresh fruit. Molded wheat — Finer mill products of wheat — Recipes : Farina, Farina with fig sauce, Farina with fresh fruit, Molded farina, Graham grits, Gra- ham mush, Graham mush No. 2, Graham mush No. 3, Graham mush with dates. Plum porridge, Graham apple mush, Granola mush, Granola fruit mush, Granola peach mush, Bran jelly — -The oat, description of — Oatmeal — Brose — Budrum — Flummery — Preparation and cooking of oats — Recipes-: Oatmeal mush, Oatmeal fruit mush, Oatmeal blancmange. Oatmeal Blancmange No. 2, Jellied oatmeal, Mixed mush. Rolled oats. Oatmeal with apple, Oatmeal porridge — Barley, description of — Gofio — Scotch milled or pot barley — Pearl barley — Suggestions for cooking barley — Recipes: Baked barley. Pearl barley with raisins, Pearl barley with lemon sauce — Rice, descrip- tion of — Rice paddie — Preparation and cooking of rice — -Recipes: Steamed rice. Boiled rice. Rice with fig sauce. Orange rice. Rice with raisins, Rice with peaches, Browned rice — Rye, description of — Rye meal — Rye flour — Reci- pes : Rolled rye. Rye mush — Maize, or Indian corn, descrip- tion of — Suggestions for cooking corn — Recipes: Corn meal mush. Corn meal mush with fruit, Corn meal cubes. Browned mush. Samp, Cerealine flakes. Hulled corn. Coarse hominy, Fine hominy or grits. Popped corn — Macaroni, description of — Semolina — Spaghetti — Vermicelli — To selec

TABLE OF CONTENTS. 7

Breadstuffs and Bread-making log

The origin of bread — Chestnut bread — Peanut bread — Bread- stuffs — Qualities necessary for good bread — Superiority of bread over meat — Graham flour — Wheat meal — Whole- wheat or entire wheat "flour — How to select flour — To keep flour — Deleterious adulterations of flour — Tests for adulterated flour — Chemistry of bread-making — Bread made light by fermentation — The process of fermentation

— Fermentative agents — Yeast — Homemade yeasts — How to keep }east — Bitter yeast — Tests for yeast — Start- ing the bread — Proportion of materials needed — Utensils

— When to set the sponge — Temperature for bread-making

— How to set t^he sponge — Lightness of the bread — Kneading the dough — How to manipulate the dough in kneading — How many times shall bread be kneaded— Dry-

jiess of the surface — Size of loaves — Proper temperature of the oven — How to test the heat of an oven — Care of bread after baking — Best method of keeping bread — Test of good fermented bread -^ Whole-wheat and Crraham breads — Toast — Steamed bread — Liquid yeast — Recipes : Raw potato yeast, Raw potato }east No. 2, Hop yeast, ■ Boiled potato yeast, Boiled potato yeast No. 2 — Fermented breads — j^f'(7/o- .• Milk bread with wlieat flour, \'ienna bread, Water bread, Fruit roll, Fruit loaf, Potato bread, Pulled bread, ^^'hole-wheat bread, Whole-wheat bread No. 2, Miss B's one-ri!^ing bread. Potato bread with whole-Avheat flour. Rye bread, (iraham bread, Ciraham bread No. 2, Graham bread No. 3, Raised biscuit, Rolls, Imperial rolls, French rolls, Crescents, Parker House rolls, Braids, Brown bread, Date bread, Fruit loaf with Graham and whole- wheat flour. Raised corn bread. Corn cake, Oatmeal bread, Milk yeast bread, Graham salt rising bread — Unfermented breads — Passover cakes — Tortillas — Evils of chemical bread raising — Rochelle salts in baking pow- ders — General directions — Gem irons — Perforated sheet- iron pan for rolls — L^nfermented batter breads — Un- fermented dough breads — Recipes : Whole-wheat puffs. Whole-wheat puffs No. 2, Whole-wheat puffs No. 3, Graham puffs, Graham puffs No. 2, Currant puffs, Graham gems, Crusts, Rye puffs. Rye puffs No. 2, Rye gems. Blueberry gems. Hominy gems, Sally Lunn gems. Corn puffs, Corn puffs No. 2, Corn puffs No 3, Corn puffs No. 4, Corn dodgers, Corn dodgers No. 2, Cream corn cakes, Hoe cakes. Oatmeal gems. Snow gems. Pop overs, Granola gems. Bean gems, Breakfast rolls. Sticks, Cream Graham