INDEX.
Acids, mineral and vegetable, 224
Aërated bread, 206
Albumen, 19
coagulation of, 20
of flesh, 24
loss of in boiling fish and meat, 24
Allotropism, 88
Alum in bread, 203
Animal diastase, 186
Apple fritters, 101
Argol, 273
Arrowroot, 179
Arsenic eating, 256
Bain-marie, 22, 119
Baked meat, prejudice against, 64
Baking versus roasting of meat, 65
Barley sugar, 88
Basting, 57
Bavarian beggars and Count Rumford, 229
Birds’-nests, edible, 35
Blood-fibrin, 43
‘Boiled meat’ is not boiled, 14
Boiling of fat, 84
of water, 8
Bone-soup Commission of French Academy, 36
Borized meat, 170
milk, 171
Bosch v. butter, 167
v. butterine, 144
Boussingault’s experiments on bread, 207
Bread, 197
British gum, 182
Browning of roasted meat, 78
rationale of, 87
Budrum, 310
Butter, 163
and infection, 166
Calcareous water, 10
Cancer and flesh eating, 301
Caramel, 87-89
a disinfectant, 92
Carnivorous, a sheep, 301
Casein, 127
changes of, 128
vegetable, 211
Cayenne pepper, 260
Cellular tissue, 174, 180
Cheese, cookery of, 136
digestibility of, 135
in soup, 149
nutritive value of, 131
phosphates in, 133
porridge, 151
pudding, 136
solubility of, 143
Chemical analysis and nutritive value of food, 6
Chinese and cooked water, 13
Chitin, 33
Chondrin, 33
Cocoa, 261
‘Coffee as in France,’ 96
Colloids and crystalloids, 115
Composition of albumen, gelatin, and fibrin, 45
kreatine and kreatinine, 46
Condensed milk, 129
Condiments, 259
Convection in roasting, 49
Cooked water, 10
Cream, 162
Crust of bread, 91, 136, 200
Curd of milk, 127
Dextrin, 182, 185
in bread, 200
Diastase, 184, 303
Diastased porridge, 305, 306, 311, 312
Difference between vegetable and animal food, 177, 297
Diffusion of liquids, 112
Digestion of starch, 186
Dinner of a French or Swiss peasant, 126
Diosmosis, 114
Disinfection of water by boiling, 12
by toast, 92
Dissociation of flavours, 49
Dolby’s extractor, 120
Domestic chops and steaks, 52
Dough, 197
Dripping, 159
Drunkenness and cookery, 61
Economical frying, 98
Effects of diastased porridge, 311
Eggs, cookery of, 22
nutritive value of, 19
of feathered and featherless young birds, 20
Endosmosis and exosmosis, 114
English stewing, 124
Ensilage of human food, 214
by means of diastase, 308
Excretion of nitrogen from the skin, 316
Expansion of well-grilled meat, 53
Experiment with Rumford’s roaster, 74
Explosion of water, 86
Extract of meat, 117
Fat, 156
action of heat on, 84, 158
bath for joints, 57
for frying, 101
Fermentation of bread, 198
Ferments, 184
Fibrin, 43
Fish, boiling of, 24, 27
cooked in paper, 60
roasting, 58
with cheese, 153
Flames, different kinds of, and grilling, 51
Flavouring power of the juices of meat, 26
Flesh feeding, a temporary barbarism, 7
Flummery, 310
Fondu, 136
Forces of nature co-operating with man, 2
Frozen meat, 94, 168
Fruit jelly, 225
Frying, 84
kettle, 98
theory of, 97
Fuel wasted in boiling, 15
Gastric juice, modification of, 44
Gelatin, fibrin, and the juices of meat, 32
hydration of, 41
solubility of, 32
Gluten, 194
fibrin and gluten casein, 195
Glycerine, 157
Green-pea clear soup, 219
Grilling of chops and steaks, 52
Gum arabic, 183
Hasty pudding and cheese, 152
Hot rolls from stale bread, 208
Hydration of gelatin, 41
of starch, 181
Incrustation of boilers, kettles, &c., 11
Isinglass, 36, 41
Italian cookery, 90
of cheese, 149
Johnston on tea and coffee, 251
Juices of meat, 25, 40, 45
Kitchen a chemical laboratory, the, 4
Kitchener-ovens and roasters, 7
Kreatine and kreatinine, 45
Lard, 159
dissociation of, 85
Leaven, 206
Leg of mutton, how to boil, 26
Legumin, 212
Lehmann on coffee, 251
‘Liaison au roux,’ 90
Liebig on gelatin, 36
on tea and coffee, 251
Liebig’s extract of meat, 25, 37
Lignin, 174
Lime in bread, 205
Lobster suppers, 33
Locusts as food, 34
Maceration, 112
Magnesia in bread, 265
Malt, action on various foods, 305
directions for using, 306, 312
Malted food, 303
Man, the cooking animal, 295
Man’s work on earth, 1
Marie Antoinette’s pie-crust, 176
Milk, a carrier of infection, 164
composition of, 162
cooking of, 163
dietetic value of, 161
for herbivora, carnivora, and man, 296
supply to London, 163
Muscle fibrin, 43
New and stale bread, 207
Nitrogenous principles of plants and animals compared, 195
Norwegian cooking apparatus, 24, 30
Nutrition, fashionable theory of, 315
inconsistencies of fashionable theory of, 319
Liebig’s theory of, 313
Playfair on the physiology of, 324
the physiology of, 313
Nutritive value of food as affected by cookery, 6
of gelatin, 36
Œnanthic ether, 270
Oils for frying, 107
volatile and fixed, 84
Old hens, how to roast, 125, 126
Oleomargarine, 146
Oven, construction of, 80
Oysters and invalids, 180
Parmesan cheese, 151, 220
Pasteuring of wine, 269
Peasants’ food in Italy and France, 61, 126
Pease-pudding, 214-218
Pectin, 225
Penny dinners, 244
Phosphates in milk and cheese, 133
Phosphorus in bones and brain, 134
Popped corn, 210
Porridge v. flesh, 299
Potage and stewed meat, 116
value of, 219
Potash bitartrate, solubility of, 272
food, 221
in cheese cookery, 141
in potatoes, 190
scurvy, gout, &c., 142
Potatoes in bread, 202
a curse of Ireland, 193
and cheese porridge, 152
and scurvy, 190
cookery of, 189
nutritive value of, 192
Purification of fat, 101
Radiation and convection in roasting, 49
in grilling, 47
Rahat Lakoum, 225
Rationale of roasting, 48
Reaction from tea, 257
Rennet, 129
Rice and cheese, 153
‘Risotto à la Milanese,’ 150
Roasting an ox, 56
and grilling, 47
before open fire, evils of, 60
large joints, 55
small joints, 53
Rumford, Count of, 5
on boiling meat, 16
on military rations, 241
on the pleasure of eating, 238
Rumford’s cookery, 227
Rumford’s experiment on low temperature roasting, 29
roaster, 63, 70
roasting oven, 76
soup, 231
soup compared with flesh food, 298
Sago, 189
Saliva and diastase, 304
Salivary diastase, 186
Salmon cooking in Norway, 28
Samp, 240
Sauer-kraut, 216
Sawdust as food, 175
Science in the kitchen, 4
Seeds as food, 194
Sheep, a carnivorous and cannibal, 301
Sherbet, 225
Shrimps, fried, 34
Simmering and boiling, 14
Small joints and their cookery, 53
Smith, Dr., on tea, 254
Snail soup, 35
Soluble and insoluble casein, 130
Solution of vegetable casein, 217
South Kensington food exhibits, 211
Sowans, 310
Specific sapidity of food, 239
Spinning of sugar, 89
Starch, 178, 181
Stearic acid, 157
Stewing, 111
and albumen, 119
Stirabout and cheese, 153
Sulphate of copper in bread, 205
Super-heaters, cost of, 75
Syntonin, 43
Tapioca, 188
Tea and coffee, Rumford’s substitute for, 245
physiological action of, 246
Technical and technological education, 3
Temperature for stewing, 118
of vegetable cookery, 177
Tenderness, true and false, 121
Testing the temperature of fat bath, 100
Thermometers for the kitchen, 79
for fat bath, 105
Thomson, Sir Henry, on roasting of fish, 58
Tinned meat, 121
Toast and water, 92
Tripe and cheese, 154
Unfermented bread, 200
Vapours of roasting meat, 78
Vegetable casein, 211
diet, economy of, 301
fibrin, casein and gluten, 195
food and mixed diet compared, 297
juices, 211
-marrow au gratin, 155
tissue, 173
Vegetables, the cookery of, 173
Vegetarian question, the, 294
Warren’s cooking-pot, 81
Waste of fuel in boiling, 15
Water-bath cookery, 119
Water in fish, 86
Whole-meal bread, 6, 204
Wine, artificial bouquet of, 291
artificial colour of, 288
bouquet of, 288
cookery of, 265
cost of, 265-292
drying of, 280
natural colour of, 288
Pasteuring of, 269
plastering of, 277
sickness of, 271
sulphuric acid in, 276
Yolk of egg, its coagulation, 23
Aërated bread, 206
Albumen, 19
coagulation of, 20
of flesh, 24
loss of in boiling fish and meat, 24
Allotropism, 88
Alum in bread, 203
Animal diastase, 186
Apple fritters, 101
Argol, 273
Arrowroot, 179
Arsenic eating, 256
Bain-marie, 22, 119
Baked meat, prejudice against, 64
Baking versus roasting of meat, 65
Barley sugar, 88
Basting, 57
Bavarian beggars and Count Rumford, 229
Birds’-nests, edible, 35
Blood-fibrin, 43
‘Boiled meat’ is not boiled, 14
Boiling of fat, 84
of water, 8
Bone-soup Commission of French Academy, 36
Borized meat, 170
milk, 171
Bosch v. butter, 167
v. butterine, 144
Boussingault’s experiments on bread, 207
Bread, 197
British gum, 182
Browning of roasted meat, 78
rationale of, 87
Budrum, 310
Butter, 163
and infection, 166
Calcareous water, 10
Cancer and flesh eating, 301
Caramel, 87-89
a disinfectant, 92
Carnivorous, a sheep, 301
Casein, 127
changes of, 128
vegetable, 211
Cayenne pepper, 260
Cellular tissue, 174, 180
Cheese, cookery of, 136
digestibility of, 135
in soup, 149
nutritive value of, 131
phosphates in, 133
porridge, 151
pudding, 136
solubility of, 143
Chemical analysis and nutritive value of food, 6
Chinese and cooked water, 13
Chitin, 33
Chondrin, 33
Cocoa, 261
‘Coffee as in France,’ 96
Colloids and crystalloids, 115
Composition of albumen, gelatin, and fibrin, 45
kreatine and kreatinine, 46
Condensed milk, 129
Condiments, 259
Convection in roasting, 49
Cooked water, 10
Cream, 162
Crust of bread, 91, 136, 200
Curd of milk, 127
Dextrin, 182, 185
in bread, 200
Diastase, 184, 303
Diastased porridge, 305, 306, 311, 312
Difference between vegetable and animal food, 177, 297
Diffusion of liquids, 112
Digestion of starch, 186
Dinner of a French or Swiss peasant, 126
Diosmosis, 114
Disinfection of water by boiling, 12
by toast, 92
Dissociation of flavours, 49
Dolby’s extractor, 120
Domestic chops and steaks, 52
Dough, 197
Dripping, 159
Drunkenness and cookery, 61
Economical frying, 98
Effects of diastased porridge, 311
Eggs, cookery of, 22
nutritive value of, 19
of feathered and featherless young birds, 20
Endosmosis and exosmosis, 114
English stewing, 124
Ensilage of human food, 214
by means of diastase, 308
Excretion of nitrogen from the skin, 316
Expansion of well-grilled meat, 53
Experiment with Rumford’s roaster, 74
Explosion of water, 86
Extract of meat, 117
Fat, 156
action of heat on, 84, 158
bath for joints, 57
for frying, 101
Fermentation of bread, 198
Ferments, 184
Fibrin, 43
Fish, boiling of, 24, 27
cooked in paper, 60
roasting, 58
with cheese, 153
Flames, different kinds of, and grilling, 51
Flavouring power of the juices of meat, 26
Flesh feeding, a temporary barbarism, 7
Flummery, 310
Fondu, 136
Forces of nature co-operating with man, 2
Frozen meat, 94, 168
Fruit jelly, 225
Frying, 84
kettle, 98
theory of, 97
Fuel wasted in boiling, 15
Gastric juice, modification of, 44
Gelatin, fibrin, and the juices of meat, 32
hydration of, 41
solubility of, 32
Gluten, 194
fibrin and gluten casein, 195
Glycerine, 157
Green-pea clear soup, 219
Grilling of chops and steaks, 52
Gum arabic, 183
Hasty pudding and cheese, 152
Hot rolls from stale bread, 208
Hydration of gelatin, 41
of starch, 181
Incrustation of boilers, kettles, &c., 11
Isinglass, 36, 41
Italian cookery, 90
of cheese, 149
Johnston on tea and coffee, 251
Juices of meat, 25, 40, 45
Kitchen a chemical laboratory, the, 4
Kitchener-ovens and roasters, 7
Kreatine and kreatinine, 45
Lard, 159
dissociation of, 85
Leaven, 206
Leg of mutton, how to boil, 26
Legumin, 212
Lehmann on coffee, 251
‘Liaison au roux,’ 90
Liebig on gelatin, 36
on tea and coffee, 251
Liebig’s extract of meat, 25, 37
Lignin, 174
Lime in bread, 205
Lobster suppers, 33
Locusts as food, 34
Maceration, 112
Magnesia in bread, 265
Malt, action on various foods, 305
directions for using, 306, 312
Malted food, 303
Man, the cooking animal, 295
Man’s work on earth, 1
Marie Antoinette’s pie-crust, 176
Milk, a carrier of infection, 164
composition of, 162
cooking of, 163
dietetic value of, 161
for herbivora, carnivora, and man, 296
supply to London, 163
Muscle fibrin, 43
New and stale bread, 207
Nitrogenous principles of plants and animals compared, 195
Norwegian cooking apparatus, 24, 30
Nutrition, fashionable theory of, 315
inconsistencies of fashionable theory of, 319
Liebig’s theory of, 313
Playfair on the physiology of, 324
the physiology of, 313
Nutritive value of food as affected by cookery, 6
of gelatin, 36
Œnanthic ether, 270
Oils for frying, 107
volatile and fixed, 84
Old hens, how to roast, 125, 126
Oleomargarine, 146
Oven, construction of, 80
Oysters and invalids, 180
Parmesan cheese, 151, 220
Pasteuring of wine, 269
Peasants’ food in Italy and France, 61, 126
Pease-pudding, 214-218
Pectin, 225
Penny dinners, 244
Phosphates in milk and cheese, 133
Phosphorus in bones and brain, 134
Popped corn, 210
Porridge v. flesh, 299
Potage and stewed meat, 116
value of, 219
Potash bitartrate, solubility of, 272
food, 221
in cheese cookery, 141
in potatoes, 190
scurvy, gout, &c., 142
Potatoes in bread, 202
a curse of Ireland, 193
and cheese porridge, 152
and scurvy, 190
cookery of, 189
nutritive value of, 192
Purification of fat, 101
Radiation and convection in roasting, 49
in grilling, 47
Rahat Lakoum, 225
Rationale of roasting, 48
Reaction from tea, 257
Rennet, 129
Rice and cheese, 153
‘Risotto à la Milanese,’ 150
Roasting an ox, 56
and grilling, 47
before open fire, evils of, 60
large joints, 55
small joints, 53
Rumford, Count of, 5
on boiling meat, 16
on military rations, 241
on the pleasure of eating, 238
Rumford’s cookery, 227
Rumford’s experiment on low temperature roasting, 29
roaster, 63, 70
roasting oven, 76
soup, 231
soup compared with flesh food, 298
Sago, 189
Saliva and diastase, 304
Salivary diastase, 186
Salmon cooking in Norway, 28
Samp, 240
Sauer-kraut, 216
Sawdust as food, 175
Science in the kitchen, 4
Seeds as food, 194
Sheep, a carnivorous and cannibal, 301
Sherbet, 225
Shrimps, fried, 34
Simmering and boiling, 14
Small joints and their cookery, 53
Smith, Dr., on tea, 254
Snail soup, 35
Soluble and insoluble casein, 130
Solution of vegetable casein, 217
South Kensington food exhibits, 211
Sowans, 310
Specific sapidity of food, 239
Spinning of sugar, 89
Starch, 178, 181
Stearic acid, 157
Stewing, 111
and albumen, 119
Stirabout and cheese, 153
Sulphate of copper in bread, 205
Super-heaters, cost of, 75
Syntonin, 43
Tapioca, 188
Tea and coffee, Rumford’s substitute for, 245
physiological action of, 246
Technical and technological education, 3
Temperature for stewing, 118
of vegetable cookery, 177
Tenderness, true and false, 121
Testing the temperature of fat bath, 100
Thermometers for the kitchen, 79
for fat bath, 105
Thomson, Sir Henry, on roasting of fish, 58
Tinned meat, 121
Toast and water, 92
Tripe and cheese, 154
Unfermented bread, 200
Vapours of roasting meat, 78
Vegetable casein, 211
diet, economy of, 301
fibrin, casein and gluten, 195
food and mixed diet compared, 297
juices, 211
-marrow au gratin, 155
tissue, 173
Vegetables, the cookery of, 173
Vegetarian question, the, 294
Warren’s cooking-pot, 81
Waste of fuel in boiling, 15
Water-bath cookery, 119
Water in fish, 86
Whole-meal bread, 6, 204
Wine, artificial bouquet of, 291
artificial colour of, 288
bouquet of, 288
cookery of, 265
cost of, 265-292
drying of, 280
natural colour of, 288
Pasteuring of, 269
plastering of, 277
sickness of, 271
sulphuric acid in, 276
Yolk of egg, its coagulation, 23