INDEX
| BREADS | |
|---|---|
| PAGE | |
| Baking bread | 39 |
| Beaten biscuit, recipe | 40 |
| Corn fritters, recipe | 40 |
| Good bread, qualities of | 39 |
| Hominy bread, recipe | 39 |
| How to judge bread | 39 |
| Points to remember in bread making | 39 |
| References regarding bread | 39 |
| Rolled oats bread, recipe | 39 |
| Southern egg bread, recipe | 40 |
| CEREALS | |
| Cold cooked cereals | 38 |
| How to serve cereals | 38 |
| Table for cooking cereals | 38 |
| Use of cereals in the diet | 38 |
| CHARTS AND TABLES | |
| Balanced rations, food classification for | 27 |
| Beef, dishes, cuts, and ways to use | 12 |
| Beef, retail cuts, food value, cost, cooking, uses | 7 |
| Beef, standard retail cuts (illustrated) | 8 |
| Beef and veal, extra portions, food value, cost, uses | 15 |
| Cakes, recipes for making | 36 |
| Calorie requirements | 44 |
| Cereals, table for cooking | 38 |
| Cheese, how to use | 34 |
| Chicken, ways of serving | 13 |
| Cook books, popular list of | 28 |
| Cream sauces, foundation recipes for | 31 |
| Dependable products, list of Armour’s | 26 |
| Eggs, uses and ways of cooking | 34 |
| Eggs, ways to serve | 18 |
| Family budget, example for apportionment | 5 |
| Family budget, form for | 6 |
| Fats, chemical composition of Armour’s | 22 |
| Fats, smoking point, calories, how to use | 22 |
| Foods, list of equivalents in | 46 |
| Fruits to serve with meats | 23 |
| Ham and bacon, ways to serve | 16-17 |
| Household equipment | 45 |
| Lamb and mutton, extra portions, food value, cost, uses | 15 |
| Lamb dishes, variety and cuts for same | 14 |
| Lamb, retail cuts, food value, cost, cooking, uses | 9 |
| Measures, list of equivalents in | 46 |
| Menus for unexpected demands | 27 |
| Oven temperatures | 46 |
| Pantry supplies | 27 |
| Pork dishes, variety of, and cuts for same | 14 |
| Pork, extra portions, food value, cost, cooking, uses | 15 |
| Pork, retail cuts, food value, cost, cooking, uses | 9 |
| Sauces and garnishes for various cuts of beef | 12-40 |
| Sausages, varieties of | 19-20 |
| Time for baking, broiling, frying, roasting | 46 |
| Veal, retail cuts, food value, cost cooking, uses | 9 |
| Vegetables to serve with meals | 23 |
| Weights and measures | 46 |
| DAIRY PRODUCTS | |
| Butter in cold storage | 10 |
| Cheese, how to cook and keep | 34 |
| Cheese, how to use, cooked and uncooked | 18 |
| Cheese sauce, recipe | 34 |
| Cheese soufflé, recipe | 34 |
| Dairy products, list of Armour’s | 26 |
| Milk as a food | 17 |
| Milk, evaporated | 17 |
| Milk, evaporated, uses of | 17 |
| DIET | |
| Balanced diet chart | 27 |
| Calories | 44 |
| Children, food for | 42 |
| Elements of foods | 44 |
| Food in the home, care of | 42 |
| EGGS | |
| Eggs in cold storage | 10 |
| Eggs, how to preserve | 34 |
| Eggs, uses of | 34 |
| Eggs, value in the diet | 18 |
| Eggs, ways to serve | 18 |
| Eggs, ways of cooking, time required to digest | 34 |
| FATS | |
| Chemical composition of Armour Fats | 22 |
| Clarifying fats | 22 |
| Fats, how to use (chart) | 22 |
| Fats, use of drippings | 22 |
| Foods that soak fats | 22 |
| Salad oils in cooking | 22 |
| Shortenings and frying mediums, list of Armour’s | 26 |
| Test for frying fats | 22 |
| FISH | |
| Cream sauces | 31 |
| Creole sauce, recipe | 40 |
| Fish in the menu | 14 |
| FRUITS | |
| Canned fruits | 38 |
| Fresh fruits, serving | 38 |
| Fruits to serve with various meats | 23 |
| Fruits, value in diet | 23 |
| HOUSEHOLD EQUIPMENT | |
| Bread making equipment | 45 |
| Cleaning purposes equipment | 45 |
| Dessert making equipment | 45 |
| Fish cooking equipment | 45 |
| General kitchen equipment | 45 |
| Meat cookery equipment | 45 |
| Popular cook books | 28 |
| Salad making equipment | 45 |
| Sundry equipment | 45 |
| Vegetable cooking equipment | 45 |
| LEFT-OVERS | |
| Uses of left-overs | 39 |
| Ways of serving left-over fowl | 32 |
| MEATS | |
| Bacon, how to select | 16 |
| Bacon, ways to serve | 16 |
| Beef extract | 20 |
| Beef sauces and garnishes | 12 |
| Beef, ways to serve | 12 |
| Boiling meats | 29 |
| Braising meats | 29 |
| Broiling meats | 29 |
| Canned meats, list of Armour’s | 26 |
| Creole sauce, recipe | 40 |
| Deep frying of meats | 29 |
| Fresh meats, how to select | 11 |
| Gov’t inspection of meats | 10 |
| Ham and bacon sauces | 17 |
| Ham, baked, recipe | 30 |
| Ham, baked, ways to serve | 16 |
| Ham, boiled, ways to serve | 16 |
| Ham, how to select | 16 |
| Hungarian Goulash, recipe | 31 |
| Jellied loaves | 20 |
| Loaf meats, list of Armour’s | 20-26 |
| Luncheon meats, list of Armour’s | 20-26 |
| Pan broiling meats | 29 |
| Pot roast of beef with spaghetti, recipe | 30 |
| Pot roasting meats | 29 |
| Roast chuck, recipe | 30 |
| Roast shoulder of mutton, recipe | 30 |
| Roasting and baking meats | 29 |
| Rolled flank steak, recipe | 30 |
| Sauces and gravy for meats, recipes | 31 |
| Sautéing meats | 29 |
| Smoked meats, list of Armour’s | 26 |
| Steak, rump, planked, recipe | 31 |
| Steak, sirloin, broiled, recipe | 31 |
| Stewing meats | 29 |
| MENUS | |
| Christmas dinner | 40 |
| For unexpected demands | 27 |
| Southern dishes | 40 |
| Thanksgiving dinner | 40 |
| MINCE MEAT | |
| Food value of mince meat | 23 |
| List of Armour’s mince meat | 26 |
| Variety of uses of mince meat | 23 |
| PANTRY SUPPLIES | |
| Cereals and flour | 27 |
| Condiments and seasonings | 27 |
| Flavoring extracts and baking powder | 27 |
| Fruits, canned | 27 |
| Miscellaneous articles | 27 |
| Plum pudding (Veribest) | 26 |
| Products easily served | 27 |
| Quality products for the pantry shelf (illustrated) | 24-25 |
| Sea Foods, canned | 27 |
| Soups, canned | 27 |
| Spreads, shortenings and frying mediums | 27 |
| Vegetables, canned | 27 |
| Vegetables, fresh | 27 |
| POULTRY | |
| Chicken, smothered, recipe | 40 |
| Chicken, ways to serve | 13 |
| Fowl, preparation of | 32 |
| Fowl, pressure cooking of | 32 |
| Fowl, roasting, stewing, broiling, frying and dressing | 32 |
| Fowl, serving left-over | 32 |
| Poultry in cold storage | 10 |
| Poultry, how to select | 13-32 |
| Poultry, how to thaw frozen | 13 |
| Poultry, list of Armour’s | 26 |
| Poultry, U. S. Dept. of Ag. bulletins | 13 |
| SALADS | |
| Care of materials | 33 |
| Cheese salad dressing, recipe | 33 |
Dressings, boiled, cheese, French, mayonnaise, Russian, Thousand Island, whipped cream, recipes | 33 |
| Fish salad, recipe | 33 |
| Fruit salad, recipe | 33 |
| Lettuce salad, recipe | 33 |
| Vegetable salad, recipe | 33 |
| When to serve salads | 33 |
| SANDWICHES | |
| Brown bread sandwich, recipe | 41 |
| Graham bread sandwich, recipe | 41 |
| Nut bread sandwich, recipe | 41 |
| Raisin bread sandwich, recipe | 41 |
| Rye bread sandwich, recipe | 41 |
| Sandwiches, how to prepare | 41 |
| White bread sandwich, recipe | 41 |
| Whole wheat bread sandwich, recipe | 41 |
| SAUCES | |
| Varieties of | 12-17, 31-34 |
| SAUSAGES | |
| Sausage, dry, how to serve | 19 |
| Sausages, dry, smoked and unsmoked, list of Armour’s | 26 |
| Sausages, fresh and smoked, list of Armour’s | 26 |
| Sausage, pork, fresh, how to serve | 19 |
| Sausage, smoked, how to serve | 19 |
| Sausages, varieties of | 20 |
| SOUPS | |
| Soups, canned | 28 |
| Soups, preparing | 28 |
| SPREADS | |
| Butter as a spread | 21 |
| Nut margarine as a spread | 21 |
| Oleomargarine as a spread | 21 |
| Peanut butter as a spread | 21 |
| Peanut butter, list of Armour’s | 26 |
| Peanut butter, uses of | 18 |
| Spreads, list of Armour’s | 26 |
| Spreads, proper fat for every cookery use | 21 |
| TABLE SERVICE | |
| Care of the table | 43 |
| Russian, English and mixed service | 43 |
| Standard rules | 43 |
| VEGETABLES | |
| Asparagus, baked with cheese, recipe | 35 |
| Beans, value in the diet | 18 |
| Boiling, steaming and baking vegetables | 35 |
| Candied sweet potatoes, recipe | 35 |
| Cream sauces | 31 |
| Creole sauce, recipe | 40 |
| Garnishes of vegetables | 35 |
| Vegetables, composition of | 23 |
| Vegetables, selection of | 35 |
| Vegetables to serve with various meats | 23 |
| Ways of serving vegetables | 35 |
Transcriber’s Notes:
Obvious punctuation errors repaired. Consistent unusual spellings were retained such as “Peperoni” and “vitamines.”
Page 16, “Amercan” changed to “American” (foods in the American)
Page 17, “effected” changed to “affected” (affected by the process)
Page 25, “knobloch” changed to “knoblach” (Garlic or Knoblach Sausage)
Page 39, “by” removed from italics to match rest of text’s usage (in Making and Judging Bread by)