f 51
Bottled beef tea 427
Bran stock 277
Brass utensils 58
Bray 109
Brazil nuts 213
Bread and apricot pudding 323
and fig pudding 323
and fruit custard 332
articles from which prepared 110
care after baking 136
corn 146
corn, digestion of 39
custard, steamed 333
custard pudding 332
dryness of 133
early forms of 109
entire wheat 112, 138
for the sick 436
Graham 138
heavy, cause of 155
how to knead 132
keeping of 137
perfectly risen 130
to detect alum in 116
to detect whiting in 116
in desserts 297
fermented 118
flour, amount of required 126
made light with air 152
making, chemistry of 116
materials, how to combine 125
milk 142
moldy 297
necessary qualities of 111
of mulberries 110
overfermentation of 120
pans 134
pie 338
pulled 143
rye 144
sour 130, 297
stale 138
stale, use of 453
steamed 140
test of 140
the rising of 129
unfermented, general directions for making 152
unfermented, time required for baking 155
unleavened 117
Vienna 142
water 142
white, injurious effects of 111
whole-wheat 138, 143
whole-wheat, proportion of phosphates in 112
Breads, fermented 142
Breadstuffs and bread-making 109
Breakfast dishes 287
miscellaneous 293
Breakfast, grains for 84
rolls 160
Breakfasts and dinners, a year's 481
the ideal 288
use of fruits for 288
Breaking bread 110
Brewis 293
Broccoli 251
recipes 251
Broiled beef 399
Broiled birds 406
fish 410
mutton chop 401
potato 238
steak 430
Broiling 49, 397
Brose 93
Broth panada 428
vegetable 428
Brown Betty 305
bread 146
sauce 351
soup 277
Browned cauliflower 252
flour in soups 274
mush 103
parsnips 244
rice 100
sweet potatoes 240
Budrum 93
Buns, plain 343
Butter 364, 370
absorbent properties of 376
artificial 373
digestion of 39
emulsified 378
French 378
good, test for 372
in ancient times 373
in bread 127
keeping qualities of 375
making 374
Butterine 373
Buttermilk, compos