ing 338
flavor 299
jelly 316
meringue custard 340
oatmeal gruel 423
pie 340
pudding 326
pudding sauce 354
shortcake 318
syrup 210
Lemons and oranges, to keep 184
Lentil and parsnip soup 281
gravy with rice 226
Lentil meal 225
puree 226
soup 281
toast 292
Lentils, description of 225
mashed with beans 226
recipes for cooking 226
Lettuce 256
to clean 230
to serve 257
Lignite 47
Lima bean soup 281
Lime, the 173
Liquid, quantity required for bread making 126
Liquid yeast 140
Liquids best suited for cooking 51
Liver digestion 39
Loaf cake 347
Loaf, size of 133
Lobsters 409
Love apple 260
Luncheon, cold, provision for 545

Macaroni 105
boiled 106
description of 105
in soups 274
pudding 326
recipes for cooking 106
soup 281, 416
to select 105
to prepare and cook 106
to keep 105
with cream sauce 106
with kornlet 294
with granola 106
with raisins 293
with tomato sauce 106
Maize 101
meal 102
Mallic acid 165
Manioca 309
with fruit 312
Maple sugar 26
Mashed cabbage 250
beans 224
peas 221
parsnips 244
potatoes 236
sweet potatoes 240
Mashed turnips 243
Mastication 37
Materials, mixing of 55
Meals, drinking at 41
eating between 41
service of 464
Measures and weights, comparative table of 55
Measuring 54
dry materials 55
flour 55
liquids 55
salt 55
sugar 55
Meat broth 426
diseased 390
extracts 43
for children 448
importance of simple cooking of 392
nutritive value of 389
pies 392
preparation and cooking of 395
preservation of 394
soup, recipes for 415
soup, preparation and cooking of 412
soup 410
selection of 393
Meats for the sick, recipes for 430
left over 454
Melon, the 176
directions for serving 180
Menu cards 468
Metate 148
Micro-organisms in gelatine 313
Milk, absorbent properties of 367
adulteration of 365
albumenized 425
and contagious diseases 366
and lime water 425
baked 433
bread 127
bread with white flour 142
care of 367