table of 55
    Measuring 54
      dry materials 55
      flour 55
      liquids 55
      salt 55
      sugar 55
    Meat broth 426
      diseased 390
      extracts 43
      for children 448
      importance of simple cooking of 392
      nutritive value of 389
      pies 392
      preparation and cooking of 395
      preservation of 394
      soup, recipes for 415
      soup, preparation and cooking of 412
      soup 410
      selection of 393
    Meats for the sick, recipes for 430
      left over 454
    Melon, the 176
      directions for serving 180
    Menu cards 468
    Metate 148
    Micro-organisms in gelatine 313
    Milk, absorbent properties of 367
      adulteration of 365
      albumenized 425
      and contagious diseases 366
      and lime water 425
      baked 433
      bread 127
      bread with white flour 142
      care of 367
      composition of 364
      condensed 369
      cream and butter 364
      diet 425
      diet for the young 442
      digestion of 39
      dishes, washing of 367
      diseased 365
      for cooking purposes 52
      hot 376, 425
      left over 455
      oatmeal gruel 423
      panada 429
      porridge 423
      preparations of 425
      recipes for 376, 425
      sugar 26
      to sterilize for immediate use 368
      to sterilize to keep 369
      use of in soups 274
      utensils for keeping 366
      yeast bread 147
    Minced chicken 430
      steak 430
    Mineral elements 26, 78
      soap 477
    Miss B’s salt-rising bread 143
    Mixed lemonade 362
      fruits, to can 202
      mush 94
      vegetable broths 428
    Mock cream 354
    Molasses sauce 354
    Molded farina 89
      rice, or snow balls 327
      tapioca with fruit 310
      wheat 88
    Mrs. T’s caramel coffee 360
    Mulberry, the 176
    Mush, rye 101
    Mutton broth 428
      chop 430
      chops, stewed 402
      comparative nutritive value of 392
      digestion of 39
      recipes for cooking 401
      rules for selection of 393
      stewed 402

    New potatoes 236
    Nitrogenous elements, importance in dietary for children 448
    Nursing bottles 447
    Nuts 212
      recipes for serving 215
      to keep fresh 215

    Oatcakes 92
    Oatmeal blancmange 94
      bread 147
      character of 92
      crisps 162
      drink 362
      for children 93
      fruit mush 94
      gems 159
      gruel 424
      in soups 274
      mush 94
      porridge 95
      preparation and cooking of 93
      proportion of nitrogenous element in 92
      recipes for cooking of 94
      soup 281
      time required