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Woman's Institute Library of Cookery, Vol. 5 by Woman's Institute of Domestic Arts and Sciences

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Plum
Quince
Raspberry
recipes
Score card for
Scoring
Solidity of
Strawberry
Sugar content of
Juice in jelly making, Extracting fruit
Juices for jelly, Canning fruit
Julep, Mint

K

Ketchup, Tomato
Kettles for jelly making,
Kumquats
and loquats

L

Left-over cocoa and chocolate
-over coffee
-over tea
Lemonade
Grape
Pineapple
Lemons
Composition and food value of
Levulose, or fruit sugar
Light sirup
Lima and other shelled beans, Canning of
Limes
Liquid and sugar in confection making
Loganberries
Long-boiling process
Loquats and kumquats
Luncheon, breakfast, and dinner service
menus
menus, Fourth-of-July
menus, Hallowe'en
menus, Suggestions for
menus, Wedding

M

Malic acid
Malted milk, Chocolate
Mandarins
Mangoes, Tamarinds and
Maple apples
penuchie
sirup and maple sugar
Marketing, Cash-and-carry plan of
Successful
Marking and cutting candies
Marmalade
Grape
Orange
Orange-and-pineapple
Quince
Marshmallows
coated with butter scotch
Meals, Planning of
Relation of beverages to
Mean-boiling process
Measuring devices for canning
Meat and fish, Canning of
Medium sirup
Melons
Casaba
Menu making and table service
making, Card-file system of
making, Rules for
Menus, Breakfast
Dinner
for adults' birthday parties
for afternoon teas
for children's birthday parties
for Christmas dinners
for Easter dinners
for Fourth-of-July luncheons
for Hallowe'en luncheons
for New Year's dinners
for Saint Patrick's day parties
for Saint Valentine's day parties
for special occasions
for supper parties
for wedding breakfasts
for wedding dinners
for wedding luncheons
Menus, Luncheon
Summer breakfast
Winter breakfast
Method of drying foods, Stove
of drying foods, Sun
of sealing canned food
of sealing jelly
Methods of canning
of keeping household accounts
of making tea
of securing variety in meals
Middlemen
Milk, cream, and butter in confections
shake, Egg
shake, Plain
Milling of cocoa
Mineral, or chemical, colorings
salts in confections
water
Minerals in fruit
Mint julep
Miscellaneous berries
citrus fruits
confections
tropical fruits
Mixed teas
Mocha coffee
Molasses
Sorghum
taffy
Muskmelon, Composition and food value of
Muskmelons and cantaloupes
Serving
Mustard pickles

N

Nationally advertised goods
Natural flavorings
Nature of confections
Navel oranges
Nectar, Fruit
Red-raspberry
Nectarines
Composition and food value of
New Year's dinners
Non-stimulating beverages
-tropical fruits
Nougat
Nourishing beverages
Nut bars
Nuts in confections
Salted

O

Okra and green peppers, Canning of
One-period cold-pack method of canning
Onions, Pickled
Oolong tea
Open-kettle method of canning
-kettle method of canning, Procedure in
-kettle method of canning, Utensils required for
Opera cream
Orange-and-pineapple marmalade
-and-rhubarb marmalade
egg nog
marmalade
pekoe tea
Orangeade
Oranges
California
Composition and food value of
Florida
Glove
Navel
Preparation of
Oriental delight
Orientals
Oven method of canning

P

Packing fruit or vegetables in jars
Parsnips, Canning of
Parties for adults, Menus for birthday
for children, Menus for birthday
Menus for Saint Patrick's day
Menus for Saint Valentine
Menus for supper
Peach butter
jelly
pitter
preserve
Peaches
apples, and apricots, Dried
Clingstone
Composition and food value of
Drying of
Freestone
Kinds of
Pickled
Stewed
Peanut brittle
Pear butter
Pears
Baked
Drying of
Food value and composition of
Pickled
Peas, Canning of
Pectin
Testing fruit juice for
Using fruit juice lacking in
Pekoe tea
tea, Flowery
tea, Orange
Penuchie, Maple
Peppers, Canning of okra and green
Percolated coffee
Persimmons
Composition and food value of
Pickle, Green-tomato
Ripe-tomato
Pickled beans
beets
cauliflower
crab apples
onions
peaches
pears
watermelon rind
Pickles in the diet
jellies, and preserves, Value of
Mustard
Sliced-cucumber
Small cucumber
Pickling
Definition of
Principles of
recipes
Pineapple-and-apricot conserve
Food value and composition of
lemonade
Preparation of
pudding
Pineapples
Selecting
Plain caramels
cocoa
milk shake
Planning of meals
Plum butter
conserve
jelly
preserve
Plums
Composition and food value of
Stewed
Pod and related vegetables
Pomegranates
Composition and food value of
Pomelo grapefruit
Pop-corn balls
corn, Preparing
Porcupine apples
Pouring and cooling the candy mixture
Powdered sugar, Coarse
sugar, Standard
sugar, XXXX
Preparation of cocoa and chocolate
of coffee
of confections, Varieties and
of food to be canned
of fruit as food
Preparation of grapefruit
of oranges
of pineapple
Preparing and serving fruit
Preservatives, Canning
Preserve, Cherry
Peach
Plum
Quince
Raspberry
Strawberry
Preserved-fruit recipes
fruits, Varieties of
Preserves and jellies in the diet
jellies, and pickles, Value of
proper
Preserving
foods, Methods for
foods, Necessity for
Methods of
Principles of
Selection of fruit for
Utensils for
Pressed blueberry pudding
figs
Pressure cooker
cooker, Canning with a
Preventing canned goods from spoiling
Principles of canning
of drying food
of preserving
Procedure in confection making
in one-period cold-pack method
in open-kettle method of canning
Processing
Proportion of family income for food, Table showing
of food to liquid in canned food
of foods in balanced diet, Quantity and
of sugar in jelly making
Protein and fat in fruits
in confections
Prune whip
Prunes
Composition and food value of
Stewed
Stuffed
Pudding, Blueberry
Pineapple
Pressed blueberry
Pulled figs
Pulverized sugars
Pumpkin and squash, Canning of
Punch, Fruit
Ginger-ale
Purchase of foods
Purchasing food, Economies in
Pure water, Necessity for

Q

Quality of canned food
Quantity and proportion of foods
of foods in calories
Quince jelly
marmalade
preserve
Quinces
and apples, Stewed
Drying of

R

Rainbow delight
Raisins
Composition and food value of
Raspberries
Black
Composition and food value of
Red
Raspberry-and-currant conserve, Red-,
jam
jelly
nectar, Red-,
preserve
shortcake
whip, Red
Reception wafers
Red-raspberry-and-currant conserve
-raspberry nectar
-raspberry whip
Relation of beverages to meals
of food substances to growth and health
Relish, Beet
Crab-apple
Spanish
Relishes
Rhubarb
Composition and food value of
Stewed
Rio coffee
Ripe-tomato pickle
Rolls, Tutti-frutti
Root and tuber vegetables
and tuber vegetables, Canning of
and tuber vegetables, Drying of
Rubbers, Jar
Rules for menu making
Rum
Rye coffee

S

Saint Patrick's day parties, Menus for
Valentine parties, Menus for
Salted nuts
Samovar
Sauce, Apple
Cranberry
Scalding or blanching in canning
Score card for canned food
card for jelly
Scoring canned foods
jelly
Sea foam
Seal tops, Automatic
Sealing jars when canning
Selection of coffee
of food for canning
of fruit for preserving
of grapefruit
Service, Essentials of good table
Serving candy
canned foods, Storing and
cantaloupes
cocoa and chocolate
coffee
fruit, Preparing and
grapefruit
muskmelons
tea
Sex on diet, Effect of
Shaddock, or grapefruit
Sheeting in jelly making
Short-boiling process
Shortcake, Raspberry
Strawberry
Sirup, Chocolate
Corn
Density of
gauge, or hydrometer
Heavy
Light
Maple
Medium
Sirups for canning
for canning fruits, Table of
Sliced-cucumber pickles
Small cucumber pickles
fruits, Drying of
Soft drinks
drinks, Definition of
fruits
fruits, Sour
fruits, Sweet
fruits, Very sour
sugars
water
Solidity of jelly
Sorghum molasses
Souchong first tea
pekoe tea
second tea
Soufflé, Apricot
Soup, Canning of tomatoes for
Sour cherries
soft fruits
soft fruits, Very
Spanish relish
Special fruits
vegetables
Spice cup
Spoiling of canned foods
Sponge, Blackberry
Spores
Squash and pumpkin, Canning of
Canning of eggplant and summer
Standard granulated sugar
powdered sugar
Steam-pressure methods of canning
Steamed apples
figs
Steeped tea
Sterile food
Sterilizer
Stewed figs
peaches
plums
prunes
quinces with apples
rhubarb
Stimulant and tannic acid in stimulating beverages, Table showing
Stimulating beverages
beverages, Definitions of
beverages, Nature of
beverages, Table showing stimulant and tannic acid in
Stores, Chain
Storing and cooking dried foods
and serving canned foods
jelly glasses, Closing and
Stove-drying method
Strainer for canning, Colander and wire
Strawberries
Composition and food value of
Strawberry-and-pineapple conserve
-and-rhubarb conserve
desserts, Miscellaneous
huller
jam
jelly
preserve
shortcake
whip
String beans, Canning of
beans, Drying of
Stuffed dates
prunes
Successful marketing
Succotash, Canning of
Sugar and fruit juice in jelly making, Boiling the
and fruit juice in jelly making, Combining the
and liquid in confection making
Sugar, Beet
Cane
Coarse granulated
Coarse powdered
content of jelly
Fancy fine, or extra fine, granulated
Fine granulated
Fruit, or berry
Graining of
Granulated
in jelly making, Proportion of
Levulose, or fruit
Maple
Pulverized
Soft
Standard granulated
Standard powdered
XXXX, or confectioners'
XXXX powdered
Suggestions for dinner menus
for luncheon menus
Suitability of food
Summer breakfast menus
cocktail
squash, Canning of eggplant and
Sun-drying method
Supper parties, Menus for
Sweet chocolate
soft fruits
Synthetic flavors
System of menu making, Card-file

T

Table of sirups for canning fruits
service
service and menu making
service, Essentials of good
showing composition and food value of fruits
showing correct weight for certain heights
showing proportion of family income for food
showing stimulant and tannic acid in stimulating beverages
showing tests for candy
Tables showing effect of weight on diet
Taffies and similar candies
Nature of
Taffy, Butter
Chewing
Method of treating
Molasses
recipes
Vanilla
Tamarinds and mangoes
Tangerines
Tannic acid in stimulating beverages
Table showing stimulant and
acid, or tannin
Tartaric acid
Tea, Afternoon
ball
Black
Bohea
Caravan
China congou
Classification of
Congou
English breakfast
Flowery pekoe
Formosa
Green
Gunpowder
History and production of
Hyson
Iced
Japan
Left-over
Methods of making
Mixed
Oolong
Orange pekoe
Pekoe
Preparation of
Selection of
Serving
Souchong first
Souchong pekoe
Souchong second
Steeped
Table showing stimulant and tannic acid in
Varieties of
Teas, Afternoon
Testing candy
fruit juice for pectin
the jelly mixture
Tests for candy, Table showing
Texture of canned food
Thanksgiving dinners, Menus for
Theine
Theobromine
Tin cans, Canning with
cans for canning
Tomato catsup
ketchup
Tomatoes and corn, Canning of
Canning of
for soup, Canning of
Tops, Jar covers or
Tropical fruits
fruits, Miscellaneous
fruits, Varieties of
Tuber and root vegetables, Canning of
vegetables, Root and
Tubers and root vegetables, Drying of
Turnips, Canning of
Tutti-frutti rolls
Two-layer fudge

U

Uncooked fondant
Unfermented grape juice
Utensils for canning
for coffee making
for confection making
for drying
for jelly making
for preserving
for tea making
required for cold-pack method
required for open-kettle method of canning

V

Value of jellies, preserves, and pickles
Vanilla taffy
Varieties and preparation of confections
of tea
of tropical fruits
Variety in meals, Methods for securing
Vegetable colorings
Vegetables and fruits, Canning
and fruits, Directions for drying
Canning of root and tuber
Classification of
Direction for canning
Drying of root and tuber
for canning, Preparation of fruits and
Pod and related
Vegetables, Root and tuber
Special
Very sour soft fruits
Vessels for canning
Vienna coffee
Vitamines

W

Washing fruits
Water bath in canning, Preparing jars for the
Carbonated
Distilled
Hard
in beverages
in fruit
Kinds of
Mineral
Necessity for pure
-seal outfit
-seal outfit, Canning with a
Soft
Watermelon, Composition and food value of
rind, Pickled
Watermelons
Wedding-breakfast menus
-dinner menus
-luncheon menus
Weight on children's diet, Effect of
on diet, Effect of
Whip, Prune
Red-raspberry
Strawberry
Whisky
Wine
Winter breakfast menus
Wire strainer, Colander and
Wrapping and labeling jars
candies

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