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

Spottiswoode & Co. Printers, New-street Square, London.

FOOTNOTES:

Original cover