cayed 229
dietetic value of 228
fresh, value of 229
keeping of 229
left over 454
overdone 231
preparation and cooking of 230
recipes for canning 268
shredded in soups 274
sprouted 229
stale 229
storing of 229
time required for cooking 231
to keep after cooking 232
to select 229
underdone 231
Velvet soup 285
Ventilation of china closet 67
of cupboards 62
of kitchen 61
of pantry 67
Ventilator 61
Vermicelli 105
pudding 331
in soups 274
soup 285, 286, 416
Vienna bread 142
Vitellin 381

Waiters, general suggestions for 466
Waiter, the handy 72
Walnut, the 214
Wall cabinet 73
Warmed-over potatoes 238
Washing the dishes 472
Waste barrel, the 479
Water, action of upon food elements 52
amount of for cooking vegetables 230
boiling point at different altitudes 52
boiling point at sea level 52
boiling, temperature of 51
bread 126, 142
comparative value of use of hot and cold in cookery 52
rice 424
supplies 69
supplies, tests for 69
tamarind 422
to increase the boiling point of 52
Wheat-berry flour 113
cracked 86
description of 85
Wheatena 429
Wheat, finer mill products of 88
flour, nutritive elements of 111
gluten 429
meal 88
molded 88
oats and barley coffee 361
pearled 86
preparation and cooking of 86
recipes for cooking 87
relative proportion of food elements in 85
rolled 86
structure of 85
with fresh fruit 87
with raisins 87
Whipped cream sauce 355
Whirled eggs 386
White celery soup 286
custard 331, 332, 437
of egg 432
of egg and milk 432
soup 416
Whiting in flour, how to detect 115
Whole-wheat bread 138, 143
puffs 156
Whortleberry pudding 309
Whortleberries and blueberries 175
directions for serving 181
Window box 62
Winter squash 259
preparation and cooking of 259
recipes for cooking of 259
Wire dishcloth 474
Wooden ware, to wash 474
Yeast 121
amount required for bread-making 126
bitter 123
boiled potato 141
cells, effect of heat upon 121
compressed 122
effects of freezing upon 123
foam 122