corn, digestion of 39
      custard, steamed 333
      custard pudding 332
      dryness of 133
      early forms of 109
      entire wheat 112, 138
      for the sick 436
      Graham 138
      heavy, cause of 155
      how to knead 132
      keeping of 137
      perfectly risen 130
      to detect alum in 116
      to detect whiting in 116
      in desserts 297
      fermented 118
      flour, amount of required 126
      made light with air 152
      making, chemistry of 116
      materials, how to combine 125
      milk 142
      moldy 297
      necessary qualities of 111
      of mulberries 110
      overfermentation of 120
      pans 134
      pie 338
      pulled 143
      rye 144
      sour 130, 297
      stale 138
      stale, use of 453
      steamed 140
      test of 140
      the rising of 129
      unfermented, general directions for making 152
      unfermented, time required for baking 155
      unleavened 117
      Vienna 142
      water 142
      white, injurious effects of 111
      whole-wheat 138, 143
      whole-wheat, proportion of phosphates in 112
    Breads, fermented 142
    Breadstuffs and bread-making 109
    Breakfast dishes 287
      miscellaneous 293
    Breakfast, grains for 84
      rolls 160
    Breakfasts and dinners, a year’s 481
      the ideal 288
      use of fruits for 288
    Breaking bread 110
    Brewis 293
    Broccoli 251
      recipes 251
    Broiled beef 399
    Broiled birds 406
      fish 410
      mutton chop 401
      potato 238
      steak 430
    Broiling 49, 397
    Brose 93
    Broth panada 428
      vegetable 428
    Brown Betty 305
      bread 146
      sauce 351
      soup 277
    Browned cauliflower 252
      flour in soups 274
      mush 103
      parsnips 244
      rice 100
      sweet potatoes 240
    Budrum 93
    Buns, plain 343
    Butter 364, 370
      absorbent properties of 376
      artificial 373
      digestion of 39
      emulsified 378
      French 378
      good, test for 372
      in ancient times 373
      in bread 127
      keeping qualities of 375
      making 374
    Butterine 373
    Buttermilk, composition of 370
    Butternut 214
    Butter-oil 373

    Cabbage, description of 248
      baked 250
      boiled 250
      digestion of 39
      hash 250
      preparation and cooking of 249
      recipes for cooking 250
      salad 250
      with celery 250
      with tomatoes 250
    Cake, general directions for making 343
      heat required for baking 344
      icing for 346
      made light with yeast 344
      recipes for making 344