underdone 231
    Velvet soup 285
    Ventilation of china closet 67
      of cupboards 62
      of kitchen 61
      of pantry 67
    Ventilator 61
    Vermicelli 105
      pudding 331
      in soups 274
      soup 285, 286, 416
    Vienna bread 142
    Vitellin 381

    Waiters, general suggestions for 466
    Waiter, the handy 72
    Walnut, the 214
    Wall cabinet 73
    Warmed-over potatoes 238
    Washing the dishes 472
    Waste barrel, the 479
    Water, action of upon food elements 52
      amount of for cooking vegetables 230
      boiling point at different altitudes 52
      boiling point at sea level 52
      boiling, temperature of 51
      bread 126, 142
      comparative value of use of hot and cold in cookery 52
      rice 424
      supplies 69
      supplies, tests for 69
      tamarind 422
      to increase the boiling point of 52
    Wheat-berry flour 113
      cracked 86
      description of 85
    Wheatena 429
    Wheat, finer mill products of 88
      flour, nutritive elements of 111
      gluten 429
      meal 88
      molded 88
      oats and barley coffee 361
      pearled 86
      preparation and cooking of 86
      recipes for cooking 87
      relative proportion of food elements in 85
      rolled 86
      structure of 85
      with fresh fruit 87
      with raisins 87
    Whipped cream sauce 355
    Whirled eggs 386
    White celery soup 286
      custard 331, 332, 437
      of egg 432
      of egg and milk 432
      soup 416
    Whiting in flour, how to detect 115
    Whole-wheat bread 138, 143
      puffs 156
    Whortleberry pudding 309
    Whortleberries and blueberries 175
      directions for serving 181
    Window box 62
    Winter squash 259
      preparation and cooking of 259
      recipes for cooking of 259
    Wire dishcloth 474
    Wooden ware, to wash 474
    Yeast 121
      amount required for bread-making 126
      bitter 123
      boiled potato 141
      cells, effect of heat upon 121
      compressed 122
      effects of freezing upon 123
      foam 122
      homemade 122
      how to keep 122
      how to promote the growth of 123
      liquid 140
      raw potato 140
      recipes for 140
      test for 124
      the most convenient kind 122
      the stirring of 123
    Yellow luncheon 468

    Zwieback 139, 289, 436, 453
      preparation of 289