sauce 352, 353
Egg Cream 434
Eggs and macaroni 107
composition of 380
digestion of 39
for the sick, recipes for 431
for use in desserts 297
how to choose 381
how to keep 382
in cream 386
in shell 384
in sunshine 385
micro-organisms in 381
poached 386
poached in tomatoes 385
recipes for cooking 384
stale 297
test for 381
to beat 383
use of in unfermented breads 154
Evaporation 54
Evaporated peach sauce 191
Extension strainer 421

Fancy omelets 387
Farina 88, 89
blancmange 304
custard 325
fruit mold 304
molded 89
nutritive value of 89
pie 339
pudding 325
recipes for cooking of 89
with fig sauce 89
with fresh fruit 89
Fat, decomposition by the action of heat 54
Fats 26
effects of cooking upon 53
Fatty matter 42
Fermentation 118
the different stages of 119
temperature for 121
the process of 118
Fermentative agents 120
Fermented breads 142
recipes for 142
Fibrin 26, 78
Field corn 101
Fig, the 176
layer cake 345
pudding, steamed 333
Filbert, the 214
Filters 69
Fine hominy or grits 104
Fires, care of 48
Fish 408
as a brain-food 408
baked 410
best method for cooking 410
boiled 410
broiled 410
how to select and prepare 409
parasites in 408
recipes for cooking 410
Flavoring suggestions for 298
Flaxseed tea 434
Floated egg 431
Floating island 325
Floors, kitchen 61
Flour, to keep 115
absorbent quality of 126
adulteration of, how to select 116
deleterious adulteration of 115
entire wheat 114
Graham, how to test 114
gruel 422
how to select 113
measuring of 55
Flummery 93
Foam omelets 387
Foamy sauce 353
Food amount required 42
apologies for 469
Food elements 25
changes in by cooking 45
correct proportion of in wheat 79
deficiency of 43
excess of 42
nitrogenous, subject to rapid decomposition 118
proportions of 28
uses of 27
Food for infants 444
for infants, quantity of 445
for the aged and the very young 439
for the aged, requirements for 439
for the sick 418
for the sick