Density of Foods, Experiment, 262. Diagram of Cuts of Beef, 90. Lamb or Mutton, 107. Pork, 121. To Cut up a Chicken, 129. To Truss a Chicken, 131. Digestibility of Fireless Cooking, 9. Dinner, Boiled, 96, 216. Directions for Making Fireless Cookers, 9. Drawn Butter Sauce, 184. Dressing, Boiled, 190. Dried Fruits, 172. Beans, Lima, 140. Beans, Navy, 141. Duck, Braised, 134. Roast, Wild, 232. Dumplings for Stew, 99.
Egg Balls, 79. Sauce, 184. Eggs, Hard-Cooked, 191. Soft-Cooked, No. 1, 190. Soft-Cooked, No. 2, 190. Excelsior, 5. Experiment on Bacteriology of Fireless Cookers, 267-270. Chemistry of Utensils, 263. Conductivity, 259. Convection, 259. Cooking Temperatures, 270. Proteids, 272. Cereal, 274. Egg, 272. Meat, 274. Starches, 270. Density of Foods, 262. Detection of Poisonous Metals, Tin, 265. Aluminum, 266. Effect of Evaporation on Temperature, 263. Efficiency of Refrigerating Boxes, 266. Insulation, 257, 261. Radiation, 260.
Farina, 56, 206. Balls, 194. Gruel, 195. Fastening Covers on Utensils, 33. Figs, Stewed, 173. Fireless Cooker, the, 3. Advantages of, 6. Army Use of, 202. Barrel Used for, 10. Box Used for, 9. Directions for Making, 9. For Large Quantities, 203. Ice Box Used for, 10. Possibilities of, 3, 4. Practical Suggestions for Using, 25. Principle of, 5. Trunk Used for, 10. Fish, 81. Balls, Codfish, 85, 213. Boiled, 83. Care of, 81. Casserole of, 87. Chowder, 75, 213. Cooking of, 82. Salt Cod, Creamed, No. 1, 84. Creamed, No. 2, 84, 213. Sauce for, 185. Seasons, etc. Fresh Water, 82. Salt Water, 83. Soufflé, Salt, 86. To Clean, 81. To Skin, 82. To Tell Fresh, 81. Flavouring Materials, 49-51. Flaxseed Lemonade, 195. Forcemeat Balls, 79. Fresh Shelled Beans, 139. Fresh Tongue, 105. Fricasseed Chicken, 131. Mushrooms, 145. Fruit Cake, Rich, 248. Sauce, 186. Fruits, 168. Dried, 172.
Garnishes, Soup, 78. Ginger, Preserved, 181. Pudding, 160. Goose, Braised, 134. Roast, 231. Graham Pudding, 156. Grape Fruit Peel, Candied, 177. Jam, 180. Juice, 181. Gravy for Roasts, Brown, 230. Green Pea Soup, 74, 212. Greens, Beet, 142. Grits, Hominy, 55, 205. Grouse, 232. Gruel, Arrowroot, 197. Barley Flour, 197. Cracker, 196. Farina, 195. Indian Meal, 197. Oatmeal, 196.