A

• Adulterated and denatured foods, 14-39, 40, 66-116, 351, 441, 528.
• Alaskan berries, 546.
• Alcoholic drinks, 575.
• Alligator pears, 240.
• Allyn, L. B., 528.
• America, Gastronomic: specialties, 3;
• traditions, 4;
• missionaries, 5;
• most important problem, 42;
• progress, 181;
• cooking in schools, 182;
• electric, on battleships, 201;
• fat in diet, 224;
• in Paris, 258;
• sausages, 348;
• fruit, 432;
• breakfasts, 440;
• chapter XI;
• corn, sweet, and corn bread, 451;
• griddle cakes and maple syrup, 459;
• pies, 466;
• cranberries, 471;
• turkeys and game, 473;
• game, 478;
• seafood, 480;
• New York lunch bill of fare, 484;
• fishes, 489;
• vegetables gaining ground, 490;
• fruit eaters paradise, 496;
• Burbank's new fruits and vegetables, 509.
• America, Ungastronomic: 3-39;
• causes, 11;
• quick-lunch, 61;
• denatured food, 66-116;
• cold-storage poultry, 69;
• oysters spoiled, 86;
• dyed meats and fish, 103;
• butter, 105;
• unwilling to take pains, 107;
• vegetables, badly cooked, 124;
• use of condiments, 143;
• indifference to superior cooking, 164;
• wasted food and flavors, 211;
• poultry for eggs only, 223;
• dissonant salads, 243;
• bad influence on Paris, 259;
• bread, 288;
• cheese, 304;
• frozen fish, 362;
• slaughter of game, 366;
• prejudice against mutton, 408;
• bacon, 410.
• Appendicitis, 51.
• Appetite, and gastric juice, 55, 99;
• for girls, 56, 179;
• cheese as appetizer, 303;
• Shakespeare on, 573.
• Apples, 468, 496, 518, 538.
• Artichokes, French, 238.
• Austria, 374, 375, 381 (see Germany).

B

• Bacon, 66, 97, 232, 409, 549.
• Bailey, L. H., 491, 498, 501, 510.
• Bakers, 291, 373.
• Bakewell, R. G., 400.
• Baltimore, 549.
• Bananas, 433, 539.
• Beecher, Henry Ward, 468.
• Beef: embalmed, 15;
• extracts, 123;
• roast, 130;
• fresh or chilled vs. frozen, 401.
• Beer and Brewers, 35.
• Benzoate of soda, 31.
• Berlin, 89, 342, 356, 359, 371, 381.
• Berries, 435, 516, 546.
• Beverages, 575-581.
• Billingsgate fish market, 424.
• Birds, in Italy, 334 (see game).
• Bismarck, 351.
• Bitter (see taste).
• Boar, wild, 82.
• Bones, for soup, 214.
• Borax, 25.
• Boston, 192, 472, 491.
• Boys as cooks, 173.
• Brains, fried, 318, 421.
• Bread: Boston brown, 49;
• American, 67, 287;
• salt in, 142;
• French, 285;
• crust vs. crumb, 286;
• toasted, 290;
• corn, 457;
• the diabolical degerminator, 459;
• German and Austrian, 373.
• Bresse, poulet de, 69, 220.
• Brillat-Savarin, 61, 219, 343, 474, 563.
• Broiling, 129.
• Bryce, A., 290.
• Buckwheat cakes, 460.
• Burbank, Luther, on educating escarole, 235;
• artichokes, 239;
• frost-proof apple blossoms, 493;
• genius and advantages, 509;
• mental pattern, 511;
• new fruits and improved vegetables, 512-521;
• corn, 514;
• nuts, 517;
• grapes, 518;
• enemies, 518;
• cactus, 519;
• garden, 520;
• commercial value of flavor, 522;
• combines flavor with beauty, 527;
• imparting a pineapple flavor, 534.
• Burpee, W. A., 233, 234, 455.
• Butter: American, 105;
• sweet vs. salt, 112;
• how the best is made, 292;
• sweet vs. sour cream, 294, 387;
• fishy flavor in, 298;
• versus mutton fat, 405;
• artificially colored, 525;
• spoiled by strong feed, 548.

C

• Cactus, thornless, 519.
• California, 432, 513, 515, 531, 536, 555.
• Campbell, Dr. H., 46, 49, 287.
• Canada, 410, 481, 555.
• Candy, 21, 33, 62, 544.
• CarÊme, 160, 163, 218, 378.
• Casserole cooking, 148-9.
• Cassidy, H. P., 33, 38, 67.
• Caviare, 257, 502.
• Celery, 494.
• Cereals, 141, 262.
• Chafing dish cooking, 150.
• Cheese: with salad, 243;
• as an appetizer, 303;
• American, 304;
• various European countries, 305;
• French, 306;
• cooked in place of meat, 328;
• German, Swiss and Dutch, 385;
• English, 446.
• Cherries, 435.
• Chicago, 172, 182, 200, 202, 362.
• Chickens (see poultry).
• Child, Theodore, 147, 199.
• China, intensive farming, 556.
• City-bred people, easily fooled, 526.
• Clark, Mrs. Champ, 168.
• Cocoa, 577.
• Codfish, flavor of, 489.
• Coffee, 575.
• Cold storage, 69, 72, 83-86, 538.
• Commercial Value of Flavor: smoked hams and bacon, 104, 414;
• sweet butter, 113, 302;
• profitable chickens, 220;
• sausages, 349;
• fish ponds, 360;
• best cheese the most profitable, 387, 393;
• consumers and chilled meat, 402;
• demand for good poultry, 423;
• cakes, 443;
• maple syrup, 463;
• turkeys, 476;
• Burbank on, 522;
• Chapter XII;
• flavor decides permanence, 522;
• natural butter, 525;
• where pure food pays best, 529;
• opportunities in pineapples, 532;
• tree-ripened peaches, 536;
• fortunes from bananas and oranges, 539;
• melons and honey, 542;
• women and local flavor, 545;
• feeding flavor into food, 546;
• doubling farmyard profits, 552.
• Condiments, 28, 124, 140, 142, 354, 448, 469.
• Cook books, 146.
• Cooking: "plain," 11;
• science of savory, 117;
• flavor as guiding principle, 118;
• main object of, 121;
• soup, 122;
• boiling, 122;
• vegetables, 125;
• steaming, 129;
• broiling, 129;
• roasting, 130;
• gravy, 130;
• frying, 132;
• combining meat and vegetable flavors, 134;
• stewing, 134;
• cook books, 146;
• paper-bag, 148;
• casserole, 149;
• a noble art, 152;
• way to a man's heart, 153;
• vs. divorce, 155;
• factory and shop girls, 156;
• royalty in the kitchen, 158;
• American society women as cooks, 168;
• does it pay? 169, 173;
• future of, 171;
• school girls like it, 171;
• by boys and soldiers, 173;
• traveling schools, 176;
• in English schools, 177;
• in American, 181;
• fascination of, 184;
• lessons and the farm, 186;
• economics, 190;
• fireless cookers, 191;
• community kitchens, 197;
• electric, 200;
• an exact science, 204.
• Cooks: social caste of, 154;
• improved by praise, 165;
• earn more than teachers, doctors, and clergymen, 169;
• boys and soldiers as, 173;
• divine beings, 310.
• Copenhagen, 355.
• Corn, sweet, and corn bread, 451 (see bread);
• Burbank's improved, 514.
• Covent Garden market, 429.
• Crab-apples, 500.
• Cranberries, 371, 471.
• Crawfish, 371, 483.
• Cream, sweet or sour, for butter, 294, 387;
• in cheese, 388.

D

• Darwin, 61, 191.
• Dates, 506.
• Dealers, pennywise, 390, 532.
• Deer, 366;
• farming, 479.
• Delicatessen stores, 341.
• Denatured foods, 66-116.
• Denmark, 176.
• De Reszke, Jean, 569.
• Dickens 4.
• Dish-washing, 157.
• Domestic science, in schools, 181;
• and farm work, 186.
• Ducks, canvasback, 549.
• Dumas, A., 212, 214.
• Drunkenness, 576.
• Dutch cheese, 390.

E

• Eating: a new psychology of, 61;
• teaching the art of, in schools, 187;
• talking about, 340;
• with the eyes, 524.
• Eggs, 547, 566.
• Electric cooking, 200.
• Eliot, C. W., 42.
• Ellwanger, 146, 216, 373.
• England: inns and steamers, 4;
• sauces and meats, 145;
• cook books, 147;
• royalty in the kitchen, 158;
• cooking lessons for men, 173;
• cooking in schools, 177;
• electric cooking, 201;
• need of variety, 207;
• wastefulness, 211;
• poultry, 221;
• market gardens, 279;
• mushrooms, 281;
• sardines, 315;
• beef dripping, 318;
• monotony in diet, 395;
• gluttony, 397;
• roast beef, 399;
• cattle-breeders, 400;
• Southdown mutton, 403;
• Wiltshire bacon, 409;
• grouse, 421;
• markets, 423, 429;
• fish and oysters, 423;
• vegetables, 430;
• fruit, 432;
• berries, 435;
• marmalades, jams, 437;
• breakfasts, 440;
• special dishes, 442;
• plum pudding, 443;
• cheese, 446;
• abuse of condiments, 448;
• pie, 466;
• tea, 577.
• Epicurism, 53, 189, 576.
• Escarole, 232.
• Eyes, eating with the, 524.

F

• Factory and shop girls, 156, 183.
• Fairchild, D., 68, 506.
• Farmers, hints for (see governmental gastronomy, and commercial value of flavor).
• Farming, intensive will solve food problem, 553-8.
• Fat, importance of, in diet, 224;
• how digested, 225.
• Fireless cookers, 151, 172, 191.
• Fish: dyed, 66;
• storage, 67;
• smoked, 103, 344, 427;
• in Paris market, 275;
• fried, in Italy, 316;
• live, brought to kitchen, 355;
• ponds, in Germany, 360;
• frozen, 361;
• in London market, 423;
• sole, 426;
• American, 489.
• Flavor: superlative importance of, 40-64;
• helps the stomach, 53;
• creates an appetite, 56;
• why we eat chicken, 79;
• in butter, 105;
• guiding principle in cooking, 118;
• chief value of vegetables, 124;
• extending the flavor of meat, 134;
• from cheap cuts of meat, 137;
• condiments, 143;
• art of varying, 153;
• test, vs. vegetarianism, 142;
• fat, a source of, 388;
• in British meat, 399;
• little, in frozen meat, 402,
• or fish, 360;
• in codfish, 489,
• local, 499;
• decides value, 522;
• Burbank on, 522;
• what we spend most money on, 524;
• in nuts, 526;
• farmers and city greenhorns, 526;
• variety in, 535;
• fruit and cold storage, 539;
• in bananas and oranges, 540;
• in melons and honey, 543;
• extracts, 544;
• value of local, 545;
• feeding it into food, 546;
• how it differs from fragrance, 566;
• an aid to temperance, 575;
• "bouquet," 576.
• Fletcher and Fletcherizing, 11-53, 63, 227.
• Flour, 320, 373.
• Food and Drugs Act, 31.
• Food problem solved by intensive farming, 554-8.
• Food, soft, 50;
• adulterated, 14-39;
• denatured, 65-116;
• raw, 118;
• enjoyable plain, 52;
• importance of variety, 206;
• cheap nourishment, 190;
• (see meats, vegetables, fruits, cooking, pure food, etc.);
• why cost increases, 554.
• France: poule de Bresse, 69, 220;
• marketing poultry, 74;
• cook books, 147;
• respect for cooks, 155;
• society women in the kitchen, 156;
• kings as cooks, 159;
• culinary supremacy, 210-238;
• lessons in economy, 211;
• stock-pot, 212;
• soups, 212;
• sauces, 215;
• poultry, 220;
• use of vegetables, 243;
• restaurants, 244;
• fruit, 247;
• culinary word language, 253;
• Russian and American influences, 255;
• provincial flavors, 262;
• central market place, 267;
• fish, 275;
• marketing, 277;
• market gardens, 278;
• mushrooms and truffles, 280;
• fancy fruits, 284;
• bread, 285;
• bakers, 291;
• best butter how made, 292;
• cheese, 303;
• learned from Italy, 309;
• olive oil, 311;
• fondness for pork, 417;
• intensive gardening, 557.
• Freezene, 17.
• Frogs, 310.
• Fruits, canned, 31;
• raw, 117;
• in France, 285;
• England, 432;
• United States, 496;
• Burbank's improved, 517;
• cold storage, 538;
• pre-cooling, 539;
• (see apples, peaches, etc.).
• Frying, 132. 316.

G

• Game, in Germany, 365;
• England, 421;
• United States, 478.
• Garlic, 264, 336.
• Gastronomy: Preface, 43, 61, 64, 189-190, 231, 260, 394, 502, 526.
• Geese, 344, 368.
• Genius and kitchen problems, 161.
• Germany: cook books, 146;
• traveling cooking schools, 176;
• peasants and vegetables, 177;
• use of French words, 253;
• butter, 301;
• cosmopolitan cuisine, 339;
• delicatessen stores, 341;
• sauerkraut, 343;
• sausage and smoked ham, 345;
• live fish in kitchen, 355;
• fish ponds, 360;
• game and geese, 362;
• Berlin market, 371;
• bread, 373;
• menus on land and sea, 378, 382;
• cheeses, 385;
• opposition to frozen meats, 403;
• pork, 416;
• parcel post, 553.
• Gladstone, 43, 437.
• Gluten, 320.
• Gluttony, 52, 188, 397, 576.
• Gooseberries, 436.
• Governmental Gastronomy, 502.
• Grapefruit, 433.
• Grapes, 497, 518.
• Gravy, 131.
• Greenhorns, 530.
• Griddle cakes, 459.
• Grieg, 341.
• Grill, 130.
• Guinea fowl to replace game, 477.

H

• Hale, J. H., 537.
• Ham, smoked, 66, 97, 351.
• Hamburg, 358.
• Harland, Marian, 151, 157, 167.
• Harvey, Fred, 5.
• Hawaiian Pineapples, 533.
• Hawthorne, Hildegarde, 241.
• Hayward, H., 114, 116, 298.
• Herrick, Christine Terhune, 151, 167.
• Hill, J. M., 167.
• Holland, cheese, 390.
• Honey, 14, 543.
• Hors d'oeuvres, 256.
• Howells, W. D., 328.
• Hungary, 374.
• Hunt, C. L., 132, 137.

I

• Indians and vegetables, 452, 462.
• Italy: cook books, 147;
• cradle of modern cookery, 309;
• olive oil, 311;
• sardines, 314;
• fried foods, 316;
• macaroni, 319;
• cheese in place of meat, 328;
• abstinence, 329;
• birds, 334;
• garlic, 336;
• tomatoes, 337.

J

• JÄger, G., 566.
• Jams, 437.
• Japan, 304, 325, 579.
• Johnson, Samuel, 396.

K

• Kant, 61, 572.
• Kellogg, J. L., 89.
• Kitchen: society women in, 157, 169;
• royalty in, 158;
• private, vs. community, 197;
• electricity in, 200.

L

• Lakey, Alice, 21, 105.
• Lane, Mrs. John, 433.
• Langworthy, C. F., 132, 137.
• Lemons, 231, 541.
• Lettuce, 233.
• Lobsters, 480.
• London: markets, 423;
• restaurants, 441 (see England).
• Looking down on others, 165, 205.

M

• Macaroni, 319.
• McCann, A. W., 35, 38.
• Magazines, helpful, 186.
• Malaria, 563.
• Mangoes, 507.
• Maple syrup, 462.
• Marketing, in Paris, 266;
• Berlin, 371;
• London, 279, 423, 429.
• Mark Twain, 3, 367, 452, 466, 516.
• Marmalades, 437, 562.
• Marriage and food, 153.
• Mastication, 49.
• MatÉ, 580.
• Maxwell, W. H., 171.
• Meat: economical use of, 137;
• eating in the future, 139;
• less nutritious than cheese, 330;
• smoked (see smoked);
• frozen, 76, 402 (see beef, mutton, &c).
• Melons, 494, 542.
• Men: blameworthy, 13;
• way to heart of, 153;
• in kitchen, 159-163;
• medical, 166;
• as cooks, 173.
• Mexico, 5, 531.
• Middlemen, 553.
• Milk, 107, 548.
• Mitchell, M. J., 151.
• Munich, 379.
• Murray, 126.
• Mushrooms, 280.
• Mutton, 82, 403.

N

• Naples, 326.
• Napoleon, 51.
• Netter, G. G., 34.
• Newnham-Davis, Col., 216, 262, 265, 311, 448.
• New Orleans, 239.
• Norway, 436.
• Nose, seven functions of, 569.
• Nuremberg, 349.
• Nuts, 500, 508, 517.

O

• Odors, gastronomic value of, 63, 559-581.
• Oleomargarine, 110.
• Olive oil, 228, 311, 315.
• Oranges, 541.
• Oregon, 8, 483, 546.
• Osmosis, 81, 82, 91.
• Oven taste, 131.
• Oysters, 86, 428, 487.

P

• Paderewski, I. J., 158, 164, 259, 285, 435, 488.
• Palatability (see flavor).
• Pancake, French, 246.
• Pancreas, 225.
• Paper-bag cookery, 148.
• Parcel Post, 553.
• Paris restaurants, 244 (see France).
• Parloa, Maria, 127.
• Pasteurized cream, for butter, 298.
• PÂtÉ de foie gras, 370.
• Pawlow, Prof., 55, 225, 290, 561.
• Pawpaw, 502.
• Peaches, 68, 530, 531, 536.
• Peanut butter, 133.
• Pears, 527.
• Perfumery, 570.
• Persimmon, 500.
• Petite marmite, 250.
• Pickles, 343.
• Philadelphia, 550.
• Physicians and cookery, 167.
• Pies, 466, 560.
• Piesse, C. H., 564.
• Pigs: wild boar's meat, 82;
• for bacon, 411;
• fair play for, 418;
• dairy farming and, 415;
• (see pork, ham, bacon).
• Pineapples, 532.
• Pleasures of the table, 41-64.
• Plum pudding, 443.
• Plums, 512, 517.
• Pork, increasing popularity of, 417.
• Portland, Ore., 10.
• Potatoes, 320, 495, 513.
• Poultry: cold storage, 69-74;
• future of, in America, 72;
• marketing in France, 74;
• undrawn, horrors of, 76;
• why do we eat? 79;
• French varieties, 220;
• turkeys and guinea fowl, 473;
• feeding flavor into, 546, 552.
• Powell, E. P., 198, 497.
• Preservatives, chemical, 28-39, 40, 351.
• Psychology of eating, 61.
• Pure food experts, school girls as, 528.
• Pure Food laws, 31, 34, 342, 352.

Q

• Quince, Burbank's improved, 516.

R

• Raw foods, 30.
• Restaurants: in Paris, 244;
• Munich, 379;
• Berlin, 381;
• London, 447.
• Rhubarb, Burbank's, 515.
• Rice, 67.
• Roasting, 130.
• Rogers and Gray, 300.
• Romans, ancient, 309, 551.
• Ronald, Mary, 146, 167, 317, 318.
• Rorer, Mrs., 167.
• Rossini, 163.
• Ruskin, 42.
• Russia, 55, 226-256, 283.

S

• Sage, Mrs. Russell, 478.
• St. Louis, 486.
• Sala, G. A., 424.
• Salads: digestive value of sour, 224;
• dressing for, 224-232;
• best varieties of, 232-241;
• fruit, 242.
• Salt, 142, 560 (see taste).
• Sardines, 314.
• Sauces, 142, 215.
• Sauerkraut, 343.
• Sausages, 345.
• Scallops, 488.
• Schoolgirls as food experts, 528.
• Schools: cooking in, 171, 177, 181;
• teaching the art of eating, 187.
• Scotch marmalades, 437.
• Sewage and oysters, 87, 428.
• Sicilian cooking, 310.
• Smell, sense of, 61, 63, chapt. XIII.
• Smoked meats and fish, 66, 97, 245, 344, 350, 414, 427.
• Snails, 276, 310.
• Soldiers as cooks, 173.
• Sole, 426.
• Soup, 123, 212.
• Sour (see taste).
• Spain, 147, 230, 336.
• Spices (see condiments).
• Steaming, 129.
• Stewing, 134.
• Stock-pot, French, 211.
• Strassburg, 370.
• Strawberries, 435, 511.
• Sweet (see Taste).
• Switzerland, 374, 386.
• Syrup, 461.

T

• Table d'hÔte, philosophy of, 58.
• Tangelo, 508.
• Taste, sense of, 59-64, 559-566.
• Tastes, quarreling about, 574.
• Tea, 575.
• Terrapin, 549.
• Thackeray, 53, 265, 394.
• Thompson, Henry, 125, 136, 152, 207, 323.
• Toast, 290.
• Tobacco, 568, 571.
• Tomatoes, 236, 337, 431, 492.
• Truffles, 280.
• Turkeys, 473, 552.

U

• Urbain-Dubois, 147.

V

• Variety, 118, 206, 535.
• Veal, 372.
• Vegetables: raw, 117;
• value of, lies in flavor, 124;
• how to cook, 128;
• combined with meat, 134;
• as separate course, 243;
• in Paris market, 268;
• mostly water, 279;
• in London, 430;
• United States, 490;
• gaining ground, 490;
• weeds as, 505;
• improvable, 523;
• dangerous colors in canned, 530.
• Vegetarianism, 141.
• Venice, 324, 328.
• Venison, 365, 422.
• Vinegar, 32, 62, 224, 227.

W

• Wallace, R., 410.
• Warner, C. D., 5.
• Washington State, 10, 483, 546.
• Webster, E. H., 106, 294, 300.
• Weeds as vegetables, 505.
• Wiley H. W.: on badly cooked food, 5;
• "honey," 14;
• poison squad, 24;
• condiments and chemical preservatives, 28;
• canned fruits, 31;
• Referee Board, 36, 39;
• cold storage decreases palatability, 72;
• drawn poultry, 80;
• fresh poultry, 84;
• oysters, 91;
• butter, 113;
• soup stock, 123;
• vegetables, 124;
• meats as condiments, 140;
• vegetarianism, 141;
• oil, 229;
• mushrooms, 282;
• fresh fish, 361;
• syrup, 462;
• mince meat, 571;
• eating with the eyes, 524;
• colored butter, 525;
• dangerous coloring matter, 530;
• canned fruits, 535;
• flavor in pork, 549.
• Wilson, Mrs. Woodrow, 169.
• Wine, bouquet of, 576.
• Wives, and cooking, 153, 182.
• Women: are they to blame? 11;
• as writers of cook books, 167;
• social caste of cooks, 154;
• queens and society women in the kitchen, 158;
• having an appetite, 179;
• beauty and olive oil, 230;
• commercial opportunities for, 545 (see wives, schools, cooking, etc.).
• Wright, H. S., 167.

[1] The argument that small doses of chemicals can do no harm has been demolished with merciless logic by Dr. Wiley in his "Foods and Their Adulteration" (second edition, pp. 38-40). This admirable book should be in every home, for daily reference. It gives, in untechnical language a vast amount of information regarding all our important foods, with hints as to the detection of dangerous or objectionable impurities.