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, souffle, Eggplant, Baked, Food value and composition of, Preparation of, Sauted, Scalloped, Eggs, a 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, value and composition of parsnips, value and composition of peppers, value and composition of potatoes, value and composition of radishes, value and composition of salsify, value and composition of shell beans, value and composition of spinach, value and composition of string beans, value and composition of summer squash, value and composition of sweet potatoes, value and composition of Swiss chard, value and composition of tomatoes, value and composition of turnips, value and composition of vegetables, Table showing, value and composition of watercress, value and composition of whey, value and composition of winter squash, value and varieties of greens, value of potatoes, value of vegetables, Structure, composition and, value of whole milk, values of milk products, Comparison of, Foods containing milk, Foreign cheese, French artichokes, artichokes, Preparation of, cheese, fried potatoes, Fresh shell beans, Preparation and cooking of, Freshness of milk, Fried eggs, Fritters, Corn, Fruit and flower vegetables, Junket with,

G

Garlic, Glazed sweet potatoes, Gorgonzola cheese, Grades of clean milk, Green onions, peas, peas, English style, peas with butter, Greens and their preparation, Food value of, General directions for cooking, Varieties of, Gruyere cheese, Gumbo,

H

Hard-cooked eggs, Hash-browned potatoes, Holland cheese, Hollandaise sauce, sauce, Artichokes with, Home, Keeping milk clean in the, Keeping milk cool in the, -made cheese, American, Milk in the, preservation of eggs, Hot slaw,

I

Imported cheese, Individual baking dishes for egg recipes, Irish potatoes, Italian cheeses,

J

Jellied, or soft-cooked, eggs, Jerusalem artichokes, artichokes, Composition and food value of, artichokes, Preparation of, Judging the quality of eggs in the home, the quality of eggs in the market, Junket Caramel, Chocolate, cottage cheese, Plain, Recipes for, with fruit,

K

Kinds of cheese, Kohlrabi, Boiled, Composition and food value, Creamed, Mashed, Preparation of,

L

Lactic acid, Lactose, Leeks, Left-over eggs, Legumes, Legumin, Lentil puff, Lentils, Cooking of, Preparation of, Lettuce, Composition and food value of, Lima-bean loaf, beans, Composition and food value of, beans en casserole, beans in cream, Limburg cheese, Limburger cheese, Lime in milk, Limewater, Preservation of eggs with, Loaf, Cheese-and macaroni, Lima Bean, Luncheon menu, Lyonnaise potatoes,

M

Maitre d'hotel sauce, Margarine, Marketing of eggs, Marrow, Vegetable, Mashed kohlrabi, parsnips, potatoes, squash, sweet potatoes, turnips, Medium white sauce, white sauce for vegetables, Menu, Breakfast, Luncheon, Methods of cooking applied to vegetables, Milk, Adulteration of, Albumin in, and cream, Standard grading of, caps, Sanitary, Carbohydrate in, Care of, Casein in, Certified, Milk, Characteristics of wholesome, Cleanliness of, Composition and food value of skim, Composition of, Composition of whole, composition, Standard of, Condensed, Cooking, Cow's, dishes and sauces, Recipes for, Evaporated, Fat in, Foods containing, Freshness of, Grades of clean, in cooking, Ways of using, in the diet, in the home, in the home, Necessity for care of, Mineral matter in, Modified, Pasteurized, Points to be observed in cooking, Powdered, Preserved, products, Comparison of food value of, Products obtained from, Protein in, Purchase of, Skim, Sour, Sterilized, Water in, Whole, Mineral matter in milk, matter, or ash, in vegetables, Minerals in eggs, Modified milk, Monkey, English, Mushrooms, and chestnuts, Creamed, and their preparation, Broiled, Composition and food value of, for cooking, Preparing, Sauted, Stewed,

N

Navy beans, Stewed, Neufchatel cheese, New England boiled dinner, Nutritive value of eggs,

O

Okra, Composition and food value of, Preparation of, Stewed, with tomatoes, Oleomargarine, Omelet, Cheese, Plain, Puff, Tomato, Omelets, Variety in, Onion family, Varieties of the, Onions, Baked, Boiled, Composition and food value of, Creamed, Dried, for flavoring, for the table, Green, Preparation of, Stuffed, Oyster, Vegetable, Oysters, Corn, Creamed vegetable, Scalloped vegetable,

P

Parmesan cheese, Parsley, Parsnips, Browned, Composition and food value of, Creamed, Mashed, Preparation of, Pasteurized milk, Patties, Potato, Peas, and carrots, and potatoes, and their preparation, Composition and food value of dried, Creamed, Dried, Food value and composition of green, Green, in turnip cups, puree, souffle, Peppercress, Peppers, Composition and food value of, Preparation of, Stuffed, Perishable vegetables, Phosphates, Pickled beets, Plain junket, omelet, Poached eggs, eggs on toast, Potash, Potato balls, croquettes, patties, puff, Potatoes, and peas, and turnips, au gratin, Baked, Baked sweet, Boiled, Boiled sweet, Browned, Care of, Composition and food value of, Composition and food value of sweet, Cooked sauted, Creamed, French fried, Glazed sweet, Hash-browned, Lyonnaise, Mashed, Mashed sweet, Preparation of, Raw sauted, Scalloped, Selection of, Stuffed, Sweet, White, Powdered eggs, milk, Preparation and cooking of beets, and cooking of cabbage, and cooking of fresh shell beans, and cooking of string beans, and cooking of vegetables, General methods of, of asparagus for cooking, of beans, of beets, of Brussels sprouts, of cabbage, of carrots, of cauliflower, of celery, of corn, of cucumbers, of eggplant, of eggs for cooking, Preliminary, of French artichokes, of greens, of kohlrabi, of Jerusalem artichokes, Preparation of lentils, of mushrooms, of mushrooms for cooking, of okra, of onions, of parsnips, of peas, of peppers, of potatoes, of radishes, of salsify, of squash, of tomatoes, of turnips, Preparing vegetables for cooking, Preservation of eggs, of eggs with limewater, of eggs with water glass, Preserved milk, Production, origin, and use of cheese, Products, Comparison of food value of milk, obtained from milk, Protein in eggs, in milk, in vegetables, Puff, Lentil, omelet, Potato, Pulp, Corn, Purchase of milk, of vegetables, Purchasing butter, Puree, Bean, Peas, Purple cabbage,

Q

Quality of cheese, of eggs, of eggs in the home, Judging the, of eggs in the market, Judging the,

R

Radishes, Food value and composition of, Preparation of, Rarebit, Welsh, Raw sauted potatoes, Recipes, Egg, for cheese dishes, for junket, for milk dishes and sauces, for white sauce, Renovated butter, Root, tuber, and bulb vegetables, Roquefort cheese, Rotary, or Dover, egg beater, Rutabagas,

S

Salsify, Buttered, Composition and food value of, Preparation of, Sapsago cheese, Sandwiches, Cheese, Sanitary milk caps, Sauce, Black-butter, Cheese, Drawn-butter, for creamed string beans, for vegetables, Medium white, Hollandaise, Maitre d'hotel, Medium white, Recipes for white, Thick white, Thin white, Tomato, Vegetable, Sauces and milk dishes, Recipes for, for vegetables, Sauerkraut, Baked, Making, Sauted, with spareribs, Sauted eggplant, mushrooms, sauerkraut, summer squash, tomatoes, Savoy cabbage, Scalloped asparagus, Brussels sprouts, cabbage, cauliflower, eggplant, eggs, potatoes, tomatoes, vegetable oysters, Scrambled eggs, eggs on toast, eggs with ham, eggs with tomato, Selection and care of beets, and care of cabbage, and care of string beans, and cooking of cauliflower, and preparation of carrots, of eggs, of potatoes, Separating of eggs, Serving butter, cheese, of eggs, vegetables, Shallots, Shell beans, Shell beans dressed with butter, beans in cream, beans, Preparation and cooking of fresh, beans, Varieties and food value of, Shirred eggs with ham, Skim milk, Milk, Composition and food value of, Slaw, Hot, Soft-cooked, or jellied, eggs, Souffle, Bean, Cheese, Corn, Egg, Peas, Spinach, Soup, Cream-of-corn, Sour-cream dressing, dressing, milk, Spinach, Composition and food value of, Creamed, Royal, Souffle, Squash and its preparation, Baked, Composition and food value of summer, Composition and food value of winter, Mashed, Sauted summer, Stewed summer, Summer, Winter, Standard grading of milk and cream, of milk composition, Sterilized milk, Stewed mushrooms, navy beans, okra, summer squash, tomatoes, turnips, Stilton cheese, Straws, Cheese, Strictly fresh eggs String beans, beans, corn, and tomatoes, beans, Creamed, beans in butter beans, Preparation and cooking of, beans, Selection and care of, beans, Varieties of, beans with salt pork, beans with sour dressing, Structure, composition, and food value of vegetables, Stuffed cucumbers, eggs, onions, peppers, potatoes, tomatoes, tomatoes with cheese carrots, Substitutes, Butter, Method of testing butter, Succotash, Succulent vegetables, Summer squash, squash, Sauted, squash, Stewed, Sweet corn, potatoes, potatoes, Baked, potatoes, Boiled, potatoes, Glazed, potatoes, Mashed, Swiss chard, Composition and food value of, cheeses, Switzer cheese,

T

Table showing composition and food value of vegetables, Tea, Black, Testing butter substitutes, Method of, Thick white sauce, Thin white sauce, Toast, Cheese, Tomato omelet, sauce, Tomatoes, and corn, Composition and food value of, corn, and string beans, Creamed, Preparation of, Sauted, Scalloped, Stewed, Stuffed, with cheese carrots, Stuffed, with cheese stuffing, Tuber, root, and bulb vegetables, Turnip cabbage, Turnips, and potatoes, Composition and food value of, Creamed, Mashed, Preparation of, Stewed,

U

Upland cress, Use of butter, Economical, Use, origin, and production of cheese,

V

Value of eggs as food, Varieties and food value of greens, and food value of shell beans, of beans, of cheese, Classification of, of greens, of string beans, of the onion family, of vegetables, Variety in omelets, in vegetables, of cheese dishes, of ways to use milk in cooking, Vegetable albumin, combinations, marrow, oyster, oysters, Creamed, oysters, Scalloped, sauce, Vegetables, as food, Importance of, as food, Preparation of, Carbohydrates in, Care of, Cellulose in, Classification of, Composition of, Digestibility of, Effect of cooking on, Fat in, Food value of, for cooking, Preparing, Fruit and flower, Medium white sauce for, Methods of cooking applied to, Mineral matter, or ash, in, Perishable, Preparation of, Protein in, Purchase of, Root, tuber, and bulb, Sauces for, Serving, Structure of, Succulent, Varieties of, Variety in, Water in, Winter,

W

Wafers, Cheese, Water glass, Preservation of eggs with, in milk, Water in vegetables Watercress Composition and food value of Wax beans Welsh rarebit Whey Composition and food value of Whipping cream White cabbage potatoes White sauce for vegetables, Medium sauce, Medium sauce, Recipes for sauce, Thick sauce, Thin Whole milk milk, Food value of Wholesome milk, Characteristics of Winter squash vegetables

THE END