Phosphorus in bones and brain, 134 Popped corn, 210 Porridge _v._ flesh, 299 Potage and stewed meat, 116 value of, 219 Potash bitartrate, solubility of, 272 food, 221 in cheese cookery, 141 in potatoes, 190 scurvy, gout, &c., 142 Potatoes in bread, 202 a curse of Ireland, 193 and cheese porridge, 152 and scurvy, 190 cookery of, 189 nutritive value of, 192 Purification of fat, 101 RADIATION AND CONVECTION IN ROASTING, 49 in grilling, 47 Rahat Lakoum, 225 Rationale of roasting, 48 Reaction from tea, 257 Rennet, 129 Rice and cheese, 153 ‘Risotto à la Milanese,’ 150 Roasting an ox, 56 and grilling, 47 before open fire, evils of, 60 large joints, 55 small joints, 53 Rumford, Count of, 5 on boiling meat, 16 on military rations, 241 on the pleasure of eating, 238 Rumford’s cookery, 227 Rumford’s experiment on low temperature roasting, 29 roaster, 63, 70 roasting oven, 76 soup, 231 soup compared with flesh food, 298 SAGO, 189 Saliva and diastase, 304 Salivary diastase, 186 Salmon cooking in Norway, 28 Samp, 240 Sauer-kraut, 216 Sawdust as food, 175 Science in the kitchen, 4 Seeds as food, 194 Sheep, a carnivorous and cannibal, 301 Sherbet, 225 Shrimps, fried, 34 Simmering and boiling, 14 Small joints and their cookery, 53 Smith, Dr., on tea, 254 Snail soup, 35 Soluble and insoluble casein, 130 Solution of vegetable casein, 217 South Kensington food exhibits, 211 Sowans, 310 Specific sapidity of food, 239 Spinning of sugar, 89 Starch, 178, 181 Stearic acid, 157 Stewing, 111 and albumen, 119 Stirabout and cheese, 153 Sulphate of copper in bread, 205 Super-heaters, cost of, 75 Syntonin, 43 TAPIOCA, 188 Tea and coffee, Rumford’s substitute for, 245 physiological action of, 246 Technical and technological education, 3 Temperature for stewing, 118 of vegetable cookery, 177 Tenderness, true and false, 121 Testing the temperature of fat bath, 100 Thermometers for the kitchen, 79 for fat bath, 105 Thomson, Sir Henry, on roasting of fish, 58 Tinned meat, 121 Toast and water, 92 Tripe and cheese, 154 UNFERMENTED BREAD, 200 VAPOURS OF ROASTING MEAT, 78 Vegetable casein, 211 diet, economy of, 301 fibrin, casein and gluten, 195 food and mixed diet compared, 297 juices, 211 -marrow _au gratin_, 155 tissue, 173 Vegetables, the cookery of, 173 Vegetarian question, the, 294 WARREN’S COOKING-POT, 81 Waste of fuel in boiling, 15 Water-bath cookery, 119 Water in fish, 86 Whole-meal bread, 6, 204