composition of 364
condensed 369
cream and butter 364
diet 425
diet for the young 442
digestion of 39
dishes, washing of 367
diseased 365
for cooking purposes 52
hot 376, 425
left over 455
oatmeal gruel 423
panada 429
porridge 423
preparations of 425
recipes for 376, 425
sugar 26
to sterilize for immediate use 368
to sterilize to keep 369
use of in soups 274
utensils for keeping 366
yeast bread 147
Minced chicken 430
steak 430
Mineral elements 26, 78
soap 477
Miss B's salt-rising bread 143
Mixed lemonade 362
fruits, to can 202
mush 94
vegetable broths 428
Mock cream 354
Molasses sauce 354
Molded farina 89
rice, or snow balls 327
tapioca with fruit 310
wheat 88
Mrs. T's caramel coffee 360
Mulberry, the 176
Mush, rye 101
Mutton broth 428
chop 430
chops, stewed 402
comparative nutritive value of 392
digestion of 39
recipes for cooking 401
rules for selection of 393
stewed 402

New potatoes 236
Nitrogenous elements, importance in dietary for children 448
Nursing bottles 447
Nuts 212
recipes for serving 215
to keep fresh 215

Oatcakes 92
Oatmeal blancmange 94
bread 147
character of 92
crisps 162
drink 362
for children 93
fruit mush 94
gems 159
gruel 424
in soups 274
mush 94
porridge 95
preparation and cooking of 93
proportion of nitrogenous element in 92
recipes for cooking of 94
soup 281
time required for the digestion of 93
with apple 95
Oat, the 91
ancient use of 91
a staple article of diet with the Scotch peasantry 91
description of 91
Dr. Johnson's definition of 92
how prepared for food 92
nutritive value of 91
Oil and gas stoves 95
Oleomargarine 373
Olive, the 171
Omelet, foam 387
plain 387
soft 388
Omelets, fancy 387
recipes for making 387
One-crust peach pie 341
Onions 267
Orangeade 362, 435
Oranges and apples 190
cake 346
custard 327
dessert 316
directions for serving 180
flavor 299
float 327
in jelly 317
pie 208, 317