, to heat 420
for the sick, utensils for the preparation of 420
mucilaginous, excellent in gastro-enteritis 444
Foods 35
adding to boiling liquids 54
combinations of 28, 43
digestion of 35
effects of hard and soft water upon 52
Fowl, broiled 406
to stuff 406
to truss 405
Fowls, digestion of 39
Fragments and left-over food 452
French butter 378
rolls 145
Fresh fruit compote 301
fruit pie 336
Fried foods for breakfast 287
Frosted fruit 181
Frozen fish 410
Fruit 164
acids 165
beverage 361
cake 346
canned, selection of 193
canned, the storing of 198
canned, to open 199
canned, to sterilize 193
canning, causes of failure in 198
canning of 193
cans, to test 193
cause of decay 192
cellar, the 184
cooking of for jelly 204
crackers 162
custard 325
dessert 299
directions for picking and handling 182
directions for serving 179
dried, for cake 343
foam dessert 315
for the sick 432
for the table 178
general directions for cooking 185
how to keep fresh 182
ices 211
jelly 204
jelly cake 345
jelly, recipes for 206
jelly, storing of 206
jelly, straining the juice for 204
jelly, time required for boiling juice 205
juices for the sick 432
juices, recipes for 209
loaf 142
loaf with Graham or whole-wheat flour 146
or vegetables in tin cans 199
pie 339
pudding 305
rolls 142, 161
sandwich 545
sauce 354
shape 315
shortcake 318
sugar 26
syrup 210
tapioca 310
the storing of 183
the circulation of juice in 178
the preservation of 192
to cook for canning 194
use of spices with 185
Fruits, analysis of 166
at the beginning of a meal 168
dried 298
drying of 211
for breakfast 288
in jelly 208
kinds most easily digested 165
recipes for cooking 186
stale 167
structure of 165
their value as nutrients 165
Frumenty 87, 293
Frying 53
Fuel 47
economical use of 48
waste of 51

Galvanized iron ware 57
Game, suggestions for selection of 403
Garbage 479
Gasoline and gas 47
Gastric juice 36
Geese a