FAT, 156 action of heat on, 84, 158 bath for joints, 57 for frying, 101 Fermentation of bread, 198 Ferments, 184 Fibrin, 43 Fish, boiling of, 24, 27 cooked in paper, 60 roasting, 58 with cheese, 153 Flames, different kinds of, and grilling, 51 Flavouring power of the juices of meat, 26 Flesh feeding, a temporary barbarism, 7 Flummery, 310 Fondu, 136 Forces of nature co-operating with man, 2 Frozen meat, 94, 168 Fruit jelly, 225 Frying, 84 kettle, 98 theory of, 97 Fuel wasted in boiling, 15 GASTRIC JUICE, modification of, 44 Gelatin, fibrin, and the juices of meat, 32 hydration of, 41 solubility of, 32 Gluten, 194 fibrin and gluten casein, 195 Glycerine, 157 Green-pea clear soup, 219 Grilling of chops and steaks, 52 Gum arabic, 183 HASTY PUDDING AND CHEESE, 152 Hot rolls from stale bread, 208 Hydration of gelatin, 41 of starch, 181 INCRUSTATION OF BOILERS, kettles, &c., 11 Isinglass, 36, 41 Italian cookery, 90 of cheese, 149 JOHNSTON ON TEA AND COFFEE, 251 Juices of meat, 25, 40, 45 KITCHEN A CHEMICAL LABORATORY, the, 4 Kitchener-ovens and roasters, 7 Kreatine and kreatinine, 45 LARD, 159 dissociation of, 85 Leaven, 206 Leg of mutton, how to boil, 26 Legumin, 212 Lehmann on coffee, 251 ‘Liaison au roux,’ 90 Liebig on gelatin, 36 on tea and coffee, 251 Liebig’s extract of meat, 25, 37 Lignin, 174 Lime in bread, 205 Lobster suppers, 33 Locusts as food, 34 MACERATION, 112 Magnesia in bread, 265 Malt, action on various foods, 305 directions for using, 306, 312 Malted food, 303 Man, the cooking animal, 295 Man’s work on earth, 1 Marie Antoinette’s pie-crust, 176 Milk, a carrier of infection, 164 composition of, 162 cooking of, 163 dietetic value of, 161 for herbivora, carnivora, and man, 296 supply to London, 163 Muscle fibrin, 43 NEW AND STALE BREAD, 207 Nitrogenous principles of plants and animals compared, 195 Norwegian cooking apparatus, 24, 30 Nutrition, fashionable theory of, 315 inconsistencies of fashionable theory of, 319 Liebig’s theory of, 313 Playfair on the physiology of, 324 the physiology of, 313 Nutritive value of food as affected by cookery, 6 of gelatin, 36 ŒNANTHIC ETHER, 270 Oils for frying, 107 volatile and fixed, 84 Old hens, how to roast, 125, 126 Oleomargarine, 146 Oven, construction of, 80 Oysters and invalids, 180 PARMESAN CHEESE, 151, 220 Pasteuring of wine, 269 Peasants’ food in Italy and France, 61, 126 Pease-pudding, 214-218 Pectin, 225 Penny dinners, 244 Phosphates in milk and cheese, 133