Theine 358
    Tin closet, list of utensils for 67
      utensils 57
    Tinware, action upon by acids 57
      adulterated with lead 58
    Tisane 363
    Toast 139
      apple 290
      apricot 290
      asparagus 290
      banana 290
      berry 291
      celery 291
      cherry 291
      cream 291
      for the sick 419
      grape 292
      gravy 291
      lentil 291
      peach 292
      prune 292
      preparation of 289
      recipes for 290
      snowflake 290
      tomato 293
      vegetable oyster 293
      water 435
    Tomato and macaroni soup 284
      and okra soup 284
      and rice soup 282
      cream gravy 352
      cream soup 284
      description of 260
      gluten 429
      gravy 261, 352
      preparation and cooking of 260
      pudding 262
      recipes for 261
      salad 261
      soup 416
      soup with vermicelli 284
      toast 293
      with okra 262
    Tomatoes, baked 261
      canned 269
      scalloped 261
      stewed 262
    Tortillas 148
    Trays for invalids, suggestions for preparing 419
    Trichinae 391
    Turkey, roast 407
      suggestions for selection of 404
    Turnips, baked 242
      boiled 241
      chopped 242
      composition of 241
      description of 240
      digestion of 39
      scalloped 242
      in juice 242
      mashed 242
      preparation and cooking of 241
      recipes for cooking 241
      steamed 242
      stewed 242
      with cream sauce 243
    Tyrotoxicon 376

    Unfermented batter bread 154
      bread 148
      recipes for 156
      wine 209
    Unleavened bread 117
    Unripe fruits 165
    Utensils for bread-making 127

    Variety cake 348
    Veal 402
      comparative nutritive value of 392
      rules for selection of 393
    Vegetable broth 426, 428
      brush 76
      casein 217
      casein hardened by the use of hard water 156
      hash 238
      marrow 258
      marrow, description of 258
      oyster, description of 263
      oyster, preparation and cooking of 263
      oysters, recipes for cooking 264
      oyster soup 285
      oyster toast 293
      press 71
    Vegetable soup 285
    Vegetables 228
      canning of 268
      composition of 228
      decayed 229
      dietetic value of 228
      fresh, value of 229
      keeping of 229
      left over 454
      overdone 231
      preparation and cooking of 230
      recipes for canning 268
      shredded in soups 274
      sprouted 229
      stale 229
      storing of 229
      time required for cooking 231
      to keep after cooking 232
      to select 229