Questions

This is a list of all the questions and their associated study carrel identifiers. One can learn a lot of the "aboutness" of a text simply by reading the questions.

identifier	question
13887	The next question is, how shall we prepare the grain so as to make the best bread from it?
15464	What are you giving so that others may live?
28419	*****"HOW WELL CAN WE LIVE IF WE ARE MODERATELY POOR?"
22114	The question asked by invalids, families, and households is, What is the best medicine to give in the above diseases, and what to have always ready?
33246	Wines"A cup of wine sir?
35506	There are cook- books and cook- books, but who ever saw a cook- book for"Cloud City"?
31534	The eternal feminine question is,"What shall we have for dinner to- day?"
37444	Their jams are very good, but why pay twenty cents a pound for a mixture of apple juice and corn sirup?
27245	MEMORANDUM Prevention of Disease, Insanity and Crime CONTENTS: Wet or Dry?
27245	WHAT SHALL WE DRINK WITH OUR MEALS?
18542	And fish?
18542	And for what?
29084	If it be asked, what precise quantity, or degree of strength is required in tar water?
33253	Shall we use candles at_ luncheon_?
33253	If one has a friend still in college with a kodak( and what college girl does not own one?
32414	but you must be eating fire, and I know not what-- what have you got there, I say?"
31102	PICKLES"_ How Cam''st in Such a Pickle?_"--SHAKESPEARE.
31102	SANDWICHES"_ Would you know how first he met her?
35646	Some of our readers may naturally ask: How is it that French cookery is believed by many to be the contrary of what it really is?
35646	You enter the place, ask for a French dish; or, ask if you can have such a dish,_ à la Française_?
29007	And if this is true with regard to men''s businesses, is it not equally so with regard to women''s?
29007	What does it matter if some may sneer at your thread- bare carpets and frugal fare?
54039	If this be the case where money is no object, how much harder is it for those who are obliged to make the most of everything?
26492	?--This plant is very common in the woods bordering a sphagnum moor at Malloryville, N. Y., ten miles from Ithaca, during July to September.
26492	One is often asked the question:"How do you tell the mushrooms from the toadstools?"
16514	What are timbales and sautés and ingredients, and how do you mix''em and how long do you bake''em?
16514	Wo n''t somebody please tell me all about it?''''
16514	`` What is a roux,''''she said,`` and what''s a mousse and what''s an entrée?
31605	_ How well can we live, if we are moderately poor?_NEW YORK: DODD, MEAD& COMPANY, 751 BROADWAY.
31605	The question of the hour is"How well can we live, if we are moderately poor?"
43643	When was the beginning?
13669	What Shall I Have For----?
13669	The perplexing home question with every woman is"What shall I have for Breakfast, Luncheon, Dinner, or Supper?"
13669	When planning a meal, just run your finger down the index and get an answer to the question,"What shall I have?"
42955	WHAT IS PAPER BAG COOKERY?
53525	What can surpass a fresh mackerel, grilled after being split open and boned?
53525	Why do they, we would ask, invariably establish themselves on the sunny side of the road?
42450	Who can find a virtuous woman? 42450 But why do n''t you eat? 42450 If persons without brains can accomplish this, why can not you? 38823 And when at last, poor man, subdued, lies down to death resigned, May he not still be happier far than those he leaves behind? 38823 Have you a friend, a comrade dear, An old and valued friend? 38823 The bride goes to the bridegroom''s home With doubtings and with tears, But, does not Hope her rainbow spread Across her cloudy fears? 43566 You graceless whelp, what have you got there devouring?
33748	{ Footer: Did you know that Swift''s Premium Oleomargarine contains essentially the same ingredients as natural butter from cows milk?}
33748	{ Footer: Have you seen Swift''s Premium Oleomargarine?
33748	{ Footer: Have you tasted Swift''s Premium Oleomargarine?}
33748	{ Footer: Have you tried Swift''s Premium Oleomargarine?
33748	{ Footer: Would you like to reduce your butter bill?
6745	Stove, or Range?
6745	The question is sometimes asked, Should ducks be larded?
6745	The question often arises, even with old housekeepers, Which shall it be-- a stove or a range?
6745	Why not have a little bed of herbs in your own garden, and before they go to seed, dry what you will need for the winter and spring?
6745	Why not have something else if you do not like the real flavor of the goose?
40943	Are these the cream tarts of the Arabian Nights?
40943	Can not the use of hartshorn in food be put down?
40943	If the tin inside is indispensable,( which it is) why have any copper about it?
40943	Who could eat pork with the blood appearing, when served?
40943	Who ever asked for a slice of pork_ done rare_?
40943	Why is it that so many families"have never had an apple corer in their house?"
14594	For instance, suppose we read,"Take two onions, one carrot, one turnip, and one head of celery,"--what does this mean?
14594	How then are strict vegetarians to make pastry, butter being classed with the forbidden fruit?
14594	In our dinner for eight we would first ask them how much meat would they have allowed a head?
14594	Suppose, however, this half a pound of butter is used as a means of going without a leg of mutton?
14594	The disputed point is, should the tomatoes be grilled whole or cut in half?
14594	The next great question is, how much butter should be allowed for, say, six eggs?
14594	When will English housekeepers grasp the idea of frying?
5889	Answers to commonly- asked questions Will the cooker work in winter( in the United States)?
5889	But how do you know if the water got hot enough?
5889	Cooking with the Solar Funnel Cooker What do you cook in a crock pot or moderate- temperature oven?
5889	How do you cook bread in a jar?
5889	Wait, how about a canning jar?
5889	What is the optimum"opening angle"for the funnel cooker?
28491	A far cry, and heretical, do you say, gentle reader?
28491	I wonder if anybody else recalls, as I do, the first editions of fruit cans?
28491	I wonder, now and then, if the prevalence of divorce has any connection with the decline of home cooking?
28491	Is anybody left, I wonder, who can cut oranges into lilies?
34107	Why English people always spell this word wrong? 34107 Any kind of game( birds?) 34107 At once he will order to kill a chicken and grill it in Scotch form? 34107 Tamarind( an acid?) 34107 Why do old East Indians live so long? 34107 [ 9][ 9] Why English people always spell this word wrong? 34107 hot? 11067 An''if I had sic a sarkfu''o''sair banes wi_ ae_ feather,"he argued,"what like maun it be wi''a hale bed?"
11067	***** WILL YOU TRY A CUP OF TEA that, instead of injuring your nerves and toughening your food, is Absolutely Safe and Delightful?
11067	****** WHY HESITATE?
11067	Complete List Free on application to GOURMET& CO., Mount Pleasant, London, W.C.***** THE"ARTOX"FLAVOUR HAVE YOU HEARD OF IT?
11067	Electric Appliances for Electric Treatment& c.,& c. Have you tried our, New and Pure DRESSING FLOUR for Cutlets, Fritters& c.?
11067	Now, what are we to get for that erewhile_ sine qua non_ of the sick room, Beef Tea?
11067	Of course, those who wish to have them absolutely pure will substitute vegetable suet or butter, and vegetable gelatine for beef suet and clarified(?)
11067	This is a high ideal: can it be realised?
11067	This is where, too, we must find the answer to those half- curious wholly sceptical folks who ask us,"Whatever_ do_ you have for dinner?"
29519	*** How many people are crying,"How can we save?
29519	Shall the lot fall on the house- furnishing, or the garden, or the toilet, or the breakfast or the dinner table?
29519	Shall we do with one servant less, move into a cheaper neighbourhood, or into a smaller house?
29519	What should we think of a person who insisted on riding pillion, because her mother rode pillion?
29519	Where can we retrench?
29519	Whoever thinks anything of the small quantities of good beer left in the jug; it is so much easier to throw it away than put it in a bottle?
12293	8vo, London, 1787(?).
12293	How did all these men, women, boys, girls, get their daily food?
12293	Slender: You are afraid, if you see the bear loose, are you not?
12293	What could critics say, after this?
12293	Who will venture to deny that the first person who kept unreasonable hours was an author and a poet?
15363	Ca n''t I give you another piece of meat or pie?
15363	Do you teach your pupils how to carve?
15363	In answer to the question,''What does cookery mean?'' 15363 May I give you some of the salad?"
15363	Wo n''t you have some more tea or pudding?
15363	Have you never received all flank, or a hard dry wing, while another guest had all tenderloin, or the second joint?
15363	It is in far better taste to say,"Will you have some hot coffee?"
15363	This may seem an easy matter; but do we often see pressed beef, tongue, or even bread cut as it should be?
17438	But do you know the real knack of putting it together?
17438	Can you think of anything that will spoil a meal more quickly than poor, over moist, doughy or heavy bread?
17438	Do I hear you say"Well I know that?"
17438	Do n''t you remember the brownstone crock that was kept in the pantry and each time it was left with just enough of the mixture to start a new batter?
17438	Do you ever weigh your purchases?
17438	Do you know that there are still among us women who firmly believe that placing other foods to cook in oven with cake will surely spoil it?
17438	Have you ever had just a small piece of fish left over, entirely too small to serve by itself?
17438	How can you keep a house without a pair of reliable scales?
17438	Remember, you would not prefer to ride in a horse car, as a means of conveyance, so why use the recipes of those days?
43943	How may we avoid the painful maladies that are prevalent, and escape the surgeon''s knife?
43943	How may we be delivered from further participation in all this needless shedding of innocent blood?
43943	How may we live out our full length of days in health and vigour, instead of dying of disease?
43943	="Is Flesh- Eating Morally Defensible?
43943	="Shall We Vivisect?
43943	How can we consistently sing and talk of''Peace on Earth''when we are participating in ruthless warfare against the animal creation?
19077	_ Some choice sous''d fish brought couchant in a dish, Among some fennel._"_ Of what complexion? 19077 But, if we must eat at midnight, the question may well be asked, What shall we eat? 19077 CHAFING- DISH DAINTIES CHAFING- DISHES PAST AND PRESENT 151 CHAFING- DISH APPOINTMENTS 153 ARE MIDNIGHT SUPPERS HYGIENIC? 19077 Can one keep one''s health and eat late suppers? 19077 In regard to the chafing- dish and its most prominent use, some one may fittingly ask: Is it hygienic to eat at midnight? 19077 Jonson._ Art thou come? 19077 Were you ever present when the process of evolving a rarebit was in progress and half the guests were not disappointed in the seasoning? 19077 What is health but youth? 19077 What possessor of a chafing- dish has not concocted a rarebit-- and the best one ever made? 37680 And this faint Sallow Place upon my Mien-- How came it There? 37680 And, moreover, one is seldom hungry in the morning, and what is the use of feeding a person who is not hungry? 37680 Each Morn a thousand Cereals brings, you say? 37680 From that fair Coffee Bean? 37680 His mind, distraught with business cares, harks back to his home-- with pleasure? 37680 P. S. 3.? 37680 Yes, but where leaves the Food of Yesterday? 34822 And pray, sir,"asked the farmer,"how are turnips t''year?"
34822	Have you given expedients, so if articles called for in the receipts are not at hand others may be substituted?
34822	Is it not a mistake to use French names, which many do not understand?
34822	Is your book only for rich people?
34822	Some of the questions have been the following:"Have you given receipts suitable for a family of two or three?"
34822	Therefore, why should they be scorned or overlooked by those who can have them for the gathering?
34822	This caused so much comment that the next day no two people met who did not say:"Do you know how the new bishop eat his fondue last night?"
45863	But are such evils as these to be traced to the use of unwholesome food?
45863	Can any human agency hinder the series of calamities entailed by these things?
45863	Can we not learn, while we do the one, not to leave the other undone?
45863	It may be asked,"Why then publish a book of counsels and receipts, for there surely are many receipt- books?"
45863	What wonder if mutual dissatisfaction and a speedy separation is the result?
45863	Whether the spirit of the New Testament is carried, as it should be, into the every- day concerns of life?
7223	What have you got there? 7223 Did not Darwin raise eighty seedlings from a single clod of earth taken from a bird''s foot? 7223 Do you know what an English tourist said, looking into a Moorish cooking- pot? 7223 If you said,Monsieur, will you have them tossed in butter?"
7223	Mutton and rice?"
7223	What to do?"
7223	he would roar out,"No-- do you take me for a Prussian?
55555	Wilt thou draw near the Nature of the gods? 55555 ''Why, madam,''said the man,''you would n''t eat them alive, would you?''
55555	At rich men''s tables eaten bread and pulse?
55555	Filled with horror and indignation, I said:''How can you be so cruel as to put to death those little, innocent lambs?''
55555	Hast thou named all the birds without a gun?
55555	I could respect the position of one who literally believed and consistently acted on this mandate, but where in Christendom can he be found?
55555	Loved the woodrose and left it on its stalk?
55555	The true Vegetarian will not be seen adorned(?)
55555	What have I ever done to you?''
26209	1.0| 46.6------------------------+--------------+-----------+---------------+---------+------- Fresh chestnuts( peeled)| 42.7| 3.0| 2.5|(?)
26209	1.5| 48.0------------------------+--------------+-----------+---------------+---------+------- Ground- nuts( peeled)| 11.7| 24.5| 50.0|(?)
26209	1.7| 44.5------------------------+--------------+-----------+---------------+---------+------- Filberts| 11.1| 8.4| 28.5|(?)
26209	1.8| 49.2------------------------+--------------+-----------+---------------+---------+------- Locust bean| 67.9| 7.1| 1.1|(?)
26209	1.8| 7.5------------------------+--------------+-----------+---------------+---------+------- Cocoa- nut| 8.1| 5.5| 35.9|(?)
26209	|(?)
26209	|(?)
26209	|(?)
26209	|(?)
26005	***** Does your husband like to sit up late reading, playing chess, etc.?
26005	20 Why Eat Fruit?
26005	Do you know the wife who, whenever she does not want to do anything, always places the responsibility on her husband''s shoulders?
26005	Does your housekeeping money make provision for this?
26005	In a family where there are several young men and women do I send each a separate one?_ If economy is no object send each a separate card.
26005	Sautéing and Frying[ Illustration]"What is the difference between sautéing potatoes and frying them?"
26005	Why Eat Fruit?
26005	_ Please tell me if it is proper to eat cake with the fingers or must a fork be used?_ It depends on the cake.
26005	_ What is the seventh anniversary of a wedding called?
25914	This is the meaning, Oh mem sahiba,said the ayah:"Why do we live?
25914	What do you eat there? 25914 Why do n''t missionary ladies do their own cooking?"
25914	Are n''t you always glad to get back to the food in America?"
25914	Do the cooks there cook well?
25914	Do you get meat there?
25914	For why?
25914	For why?
25914	Often and often we are asked,"Are n''t you glad to get back to the food in America?"
25914	The words were simple enough, but they had no sense:"For why?
25914	What about the fruit of India?
25914	What is the meaning of our existence?
25914	What kind of vegetables grow there?
25914	Why do n''t missionaries do their own cooking?
26323	Well, Mariesaid Jiggles after the town election"for whom did you vote this morning?"
26323	And who would n''t cheerfully pay money, even in this enlightened day, for a book containing recipes for just these same things?
26323	Editress Suffrage Cook Book: What do I think of woman suffrage?
26323	Rastus:"So you wife am one of dem Suffragettes?
26323	She:"Well, then, what''s the difference?"
26323	What are they Lamb Chops, Pork Chops or Veal Chops?"
26323	Where is the man that can live without dining?
26323	Why do n''t yo show her de evil ob sech pernicious doctrine by telling her her place am beside de fireside?"
26323	Wife( serenely)"Ca n''t you tell by the taste?"
26323	Will the following be of any use for the Suffrage Cook Book?
16977	***** QUESTIONS How many copies of this book were left for you where you found this one?
16977	ARE YOU INTERESTED in a letter from a woman in South Africa who takes Lydia E. Pinkham''s Vegetable Compound?
16977	DO WOMEN READ our little books which come so regularly to their homes?
16977	DO YOU FEEL broken- down, nervous and weak sometimes?
16977	HAVE YOU EVER THOUGHT of writing to us about what Lydia E. Pinkham''s Vegetable Compound has done for you?
16977	HINTS FOR MEALTIME How often do we hear women exclaim,"Oh dear, what shall I have for the next meal?"
16977	Have you seen other copies of this book in stores or otherwise wasted?
16977	If so, please explain what you have seen?
16977	WHAT DO GIRLS DO who do n''t have mothers to advise them about their health?
16977	WHY ARE SOME WOMEN happy, beloved, and successful, while others drag out a negative existence, of no use to themselves or anyone else?
16977	Where did you find this copy?
16977	Would you like us to send you, with the present, a free copy of LYDIA E. PINKHAM''S PRIVATE TEXT- BOOK UPON AILMENTS PECULIAR TO WOMEN?
8102	107. quære the former word?
8102	But then it may be said, what becomes of the old English hospitaliy in this case, the_ roast- beef of Old England_, so much talked of?
8102	Can it be_ fryd_?
8102	Can it mean_ Rue- Broth_ for penitents?
8102	How can it be the flour, or powder, if whole?
8102	Quid dem?
8102	_ who''s tat?_ for, who is that?
8102	_ who''s tat?_ for, who is that?
8102	an cool?
8102	an fyre?
8102	an_ Canelyne_, from the flour of Canel?
8102	if_ Canelyne_ from the_ Fluor of Canel_?
8102	quid non dem?
14293	Then what do you use, George?
14293	Why?
14293	And if to butter, with which cheese?
14293	Did you know that during the last part of the nineteenth century and part of the twentieth, Vermont was the leading cheesemaking state in the Union?
14293	Do you shave, slice, dice, shred, mince, chop, cut, scrape or crumble it in the fingers?
14293	Do you want a change in your meals?
14293	Does the Edam go better with German- American black bread or with Swedish Ry- Krisp?
14293	How close do we come to the excellence of the genuine Alpine Swiss?
14293	I said,"What in hell has alfalfa got to do with sage cheese?"
14293	Mustard?
14293	Said I well?''
14293	Salt or sweet?
14293	Shakespeare''s_ Merry Wives of Windsor_ When should the cheese be served?
14293	To butter or not to butter?
14293	Why are not those singers here with me?"
55314	And ought there, or ought there not, to be a Separation of the Church from the State?
55314	Are there now a greater proportion of women whose minds are really cultivated than there were formerly?
55314	But are not their superiors ungrateful?
55314	But is it so?
55314	Dr. KITCHENER observes,"God sends us victuals, but_ who_ sends us cooks?"
55314	How often is the manner of attempting at all calculated for attaining the object so earnestly sought?
55314	Is there not rather a greater pretence of learning with less of it in reality?
55314	Is"the ingratitude of the world,"of which philosophers of the earliest ages have said so much, confined to the lowly and unrefined?
55314	Or, What is the Right which the Lords, Baronets, and Squires, have to the Lands of England?
55314	True, they are paid for what they do; but how paid?
10136	How many sheep have you on your estate?
10136	And we may well say, Who, indeed, would suppose it?
10136	Should a person, under these circumstances, faint, what could be done to bring him to again?
10136	The following Sunday the same query was propounded a little stronger--"Who of you was it, I say, who stole poor Pat Doolan''s pig?"
10136	The patient demanded again, what his fowl might be worth which he killed in a year?
10136	The result is so striking, that he asks,"What is its mode of action?
10136	What mother ever found her girl of six or seven stand quiet while she was curling her hair?
10136	Where is the man not acquainted with calf''s liver_ à la bourgeoise_, the most frequent and convenient dish at unpretentious tables?
10136	Who has not eaten calf''s head_ au naturel_, simply boiled with the skin on, its flavour heightened by sauce just a little sharp?
10136	Will not this fact cover a multitude of sins committed by the instigator of St. Bartholomew?]
10136	You can not take up a paper without having the question put,"Do you bruise your oats?"
10136	do you intend to feast my whole regiment?"
16441	And what Slipp- coat Cheese?
16441	As for the poetry I promised-- well, I have been quoting it, have I not?
16441	Has our sentiment for the flowers of the field increased now we no longer drink their essence, or use them in our dishes?
16441	How is one to know how much smallage was got for a penny in mid- seventeenth century?
16441	What became of this treasure so heroically acquired?
16441	What is Bragot?
16441	What is Stepony?
16441	Where are all the old dishes vanished to?
16441	Who can tell the composition of a Tansy?
16441	Who has ever known"A smoothening Quiddany of Quinces?"
16441	Why all this labour for mere abstract speculation?
16441	Why did not Digby try it on his wounded men at Scanderoon?
16441	Why not apply his genius to the one great subject, the prolongation of human life?
16441	Why this scorn of accomplished amateurs?
16441	_ Quando sia mai ch''a rividerti io torno_?"
16441	issue the Countess of Kent''s_ Choice Manual of Physic and Chirurgey_, with directions for Preserving and Candying?
41899	But in what part?
41899	My dear girl,said I( in French),"what process do you call that of making tea?
41899	--"Less than what?"
41899	38 WHICH IS THE WISER?
41899	38 WHO SHALL BE GREATEST?
41899	Do not those words sound pleasant to the ear, dearest?
41899	Do we not evince our care to objects of the brute creation, and feed, with the greatest attention, the race- horse?
41899	I made twelve chops out of a middle- sized saddle of mutton, weighing about seven pounds: is that right?
41899	Now what could you say to such people?
41899	These subjects seem to have been entirely neglected in being immortalized on canvass, why?
41899	Why should not these poor children be watched over, and made as comfortable in every respect as the wish of those who pay to support them require?
41899	we all exclaimed,"where do you see anything political in it?"
41899	why not go through the different meals of the day?
41899	will you allow me to offer you part of an orange?''
22829	All these and many other questions are answered in Prof. Andrews Great Book What Shall We Eat?
22829	But when he sees the grazing ox, or the wallowing hog, do similar gustatory desires affect him?
22829	Can anyone deny that Nature intended the cow''s milk for the nourishment of her calf and the hen''s egg for the propagation of her species?
22829	How much does the ordinary individual know about nutrition, or about obedience to an unperverted appetite?
22829	Is it not evident that it is because of this lamentable ignorance so many people nowadays suffer from ill- health?
22829	Is it reasonable to suppose that Nature ever intended the milk of the cow or the egg of the fowl for the use of man as food?
22829	May it not be that wrong feeding and mal- nutrition are at the root of most disease?
22829	Moreover, what effect has the work of a slayer of animals upon his personal character and refinement?
22829	The first question about vegetarianism, then, is this:--Is it the best diet from the hygienic point of view?
22829	What animal possesses the enormous strength of the herbivorous rhinoceros, who, travellers relate, uproots trees and grinds whole trunks to powder?
15360	What did they die of?
15360	Who shall deliver me from the body of this death?
15360	How are beef tea and chicken broth made?
15360	How are bread, biscuit, and rolls made?
15360	How are dried leguminous vegetables cooked?
15360	How are potatoes cooked?
15360	How are white and brown sauces made?
15360	How can cold meat be used?
15360	How is caramel made, and what are its uses?
15360	How is clear soup made?
15360	How is macaroni boiled?
15360	How is meat boiled, roasted, and broiled?
15360	How is meat jelly made and colored?
15360	How is pie- crust made?
15360	How is poultry roasted and broiled?
15360	How is rice boiled dry?
15360	How is soup- stock made?
15360	How is white soup made?
15360	How should you furnish a kitchen?
15360	Rule for puff paste?
15360	What are purà © es?
15360	What are the best kinds of cooking utensils?
15360	no cooky nor cake nor candy?
15360	no running to aunt or grandmother or tender- hearted cook for goodies?
15360	no snacks?
33975	An''phwere would yez hev me put it,said Pat, in astonishment,"in me eyes?"
33975	And did they all die?
33975	Can any little girl tell me,she said,"of an appropriate verse of Scripture referring to such treatment?"
33975	Certainly; but where are you going to dine tomorrow?
33975	How often shall I give it to him?
33975	Indeed,he said,"shape of my head, I suppose?"
33975	Would n''t the day after do just as well?
33975	***** Book Agent--"Is the lady of the house in?"
33975	***** First Lady--"What birthday presents are you going to give to your husband?"
33975	***** Guest--"Am I the unlucky thirteener?"
33975	***** Mistress( greatly scandalized)--"Is it possible, Hannah, you are making bread without having washed your hands?"
33975	*****"An''phwat are yez a- doin''wid that pig in the sea?"
33975	*****"Suppose you come and dine with us tomorrow?"
33975	............*****"Sir Knight, wouldst know thy lady''s name?
33975	................*****"Wouldst find the fair lady Fate chooses for you?
33975	At last her companion at the table turned to her with the inquiry:"And do you not like Kipling?"
33975	First Lady--"And what did you pay for them?"
33975	From whom?
33975	Goodman?"
33975	Have them read,"Wo n''t you come next Tuesday night at 7 o''clock and help me gather my peanut crop?
33975	How do you kipple, anyway?"
33975	If a''erring and a''alf cost three farthings''ow many could you buy for sixpence?"
33975	New Kitchen Girl--"Lor'', what''s the difference, mum?
33975	Presently a voice from the corner:--"I say, Bill, did you say''errings?"
33975	Second Quick Lunch Waitress( enviously)--"Ain''t he?
33975	The fair young thing knitted her brows in thought for a moment, then answered blithely:"Kipling?
33975	Why should we trouble borrow?
9464	How do you cook it?
9464	Of course we know that, but what do you consider the very best?
9464	What is the matter with the chicken, Doctor? 9464 What is the name of this wonderful dish?"
9464	''How you cook it?''
9464	And why should San Francisco have achieved this distinction in the minds of the gourmets?
9464	Ca n''t we get acquainted with them?"
9464	Do not other cities have equally as good chefs, and do not the people of other cities have equally as fine gastronomic taste?
9464	Do you wish to know something about conditions in Mexico?
9464	Fish in Their Variety Probably the most frequent question asked us by those who come to San Francisco is:"Where can we get the best fish?"
9464	How did they live when at home?"
9464	In the Heart of Italy What a relief it is sometimes to have a good waiter say:"You do not know what you want?
9464	Is it not cooked just right?"
9464	Is there a land where the magic of that name has not been felt?
9464	Lobsters and Lobsters When is a lobster not a lobster?
9464	Some Italian Restaurants"Is everybody happy?
9464	To Some Good Friend?
9464	To Some Pleasant Companion?
9464	To Whom, Then?
9464	We asked Coppa what he considered his best dish and he gave us the Irishman''s reply by asking another question:"What do you think of it?"
9464	What do you want us to do?"
9464	What is China style?
9464	What is the limit of price, and how many will be in the party?"
9464	Where do we find so many strange characters and happenings?
9464	Where do we find such romanticism as in San Francisco?
9464	Will you let me bring you the best there is in the house?"
9464	Would it be asking too much of you to have you help me do it?"
9464	Would you like to learn what the Mexicans themselves really think about affairs down in that disturbed republic?
930	And is the proposed instructress to have no voice in the matter?
930	But why should any one of us want to go to Hombourg?
930	Excuse me one moment,said Sir John,"but do they really use board- school children as tests to see whether toadstools are poisonous or not?"
930	How is it,she ejaculated,"that these English, who dominate the world abroad, can not get their food properly cooked at home?
930	I think it must have been one of those rare grains of the Colonel''s pepper, for you must have a little pepper in a curry, must n''t you, Colonel? 930 Might not that lead to a confusion between rewards and punishments?"
930	My dear Vander, whatever brought you here, where nothing is to be had but chops? 930 The triste Megere, I take it, is poor old Britannia, but what does he mean by his freles victimes?"
930	What clearing do you use to make them look like pale sherry?
930	What crime has this particular club committed?
930	Why this association of the Colonel and pepper?
930	Will it be too much,she said,"to ask you to give us the details of this painful tragedy?"
930	Would it not be as well to send the cook home for a holiday?
930	Yes, we know our Sir John better than that, do n''t we?
930	You have n''t followed the English fashion of flavouring a curry by emptying the pepper- pot into the dish?
930	''Will you have some tea?
930	But, you see, we have found our change of diet within an hour of London, so why-- as I before remarked-- should we want to rush off to Hombourg?"
930	Can any one explain to me why the people who are so full of mercy for the mass, are so merciless to the unit?"
930	Fothergill?"
930	How do his lines run?"
930	How is it that English cookery has never found any better treatment for vegetables than to boil them quite plain?
930	How will that do?"
930	I do not blame the cooks; if they can get paid for cooking ill, why should they trouble to learn to cook well?"
930	It was opened the day before yesterday, and I daresay the fizz has gone off a little''?
930	May I look in tomorrow afternoon and pour out my grief to you?
930	Was it possible that a man who treated one woman with such devotion and reverence could take the life of another?
930	What gain will they get by taking counsel how they shall fill their tables?"
930	When have I ever denied the merits of English cookery?"
930	Why is it that celery is for the most part only eaten raw with cheese?
930	Why should they all be writing to her?
930	Why then use it at all?
930	Would n''t they-- to continue the horsey metaphor-- be rather an awkward team to drive?"
930	oses- tu bien te montrer devant moi?
14066	Carbohydrates?
14066	Fats?
14066	How shall I enjoy my meals without it?
14066	How shall I plan my meals without it?
14066	Mineral salts?
14066	And finally, what are we actually doing to meet our problem?
14066	But how about those mineral salts?
14066	But is not sugar good food?
14066	But what significance has the"Anti- Scorbutic Property"?
14066	CHAPTER V ARE FRUITS AND VEGETABLES LUXURIES?
14066	CHAPTER VIII ON BEING ECONOMICAL AND PATRIOTIC AT THE SAME TIME Who does not sigh for the fairy table that comes at the pressing of a button?
14066	Can we live without wheat?
14066	Did we need it?
14066	Do we all use milk to the best advantage in the diet?
14066	Does that not make potatoes indispensable?
14066	Does your family eat cereal for breakfast?
14066	Especially vociferous, the Other Accessories?"
14066	How do fruits and vegetables help to keep us well?
14066	How many have tried to buy them or asked their dealers to secure them?
14066	How many housewives recognize the bit of crockery sitting quietly on the shelf as one of their very best friends?
14066	How many know that it will cover many of their mistakes in the choice of food for their families?
14066	How shall we be able to do without it?
14066	Is it not strange that out of half a dozen different grains cultivated for human consumption, the demand should concentrate upon wheat?
14066	Is it prized as the most valuable food which the farm produces?
14066	Shall we be worse off without it?
14066	Shall we hold back from them the"staff of life"which they need so much more than we?
14066	Some of the questions which the book considers are: What is the Problem in detail?
14066	Soy beans commend themselves for their nutritive value, but how many American housewives have made them a part of their food program?
14066	THE POTATO AND ITS SUBSTITUTES V. ARE FRUITS AND VEGETABLES LUXURIES?
14066	That it contains mysterious substances upon which growth depends?
14066	That it is really the only indispensable article on the bill of fare?
14066	That it stands ready to save them both work and worry in regard to food?
14066	The vanishing tuber was bidden to answer the dietary roll- call:"Proteins?"
14066	These have been a neglected and sometimes a despised part of the diet:"Why spend money for that which is not meat?"
14066	This great slogan of our national food campaign has been echoed and reëchoed for six months, but do we yet realize that it means US?
14066	We all associate milk with cows and cows with farms, but how closely is milk associated with the farm table?
14066	What are the general conditions of its solution?
14066	What are the immediate and particulars which concern us, and are within our power to affect?
14066	What shall we substitute for it?
14066	Why mourn over the lost potato?
14066	Why not?
14066	Would we like them any better if they tasted like cornmeal mush?
14066	You, Madam Housewife, are always sighing for variety, but does it never occur to you that the greatest secret of variety lies in new combinations?
12238	''But what do they live upon?'' 12238 An''gin we''re no spared, will we hae parrich?"
12238	An''will wi hae tea to breakfast, mither?
12238	But why is lard called shortening, pa?
12238	Do you not drink wine?
12238	Is there anything you would like to drink with your soup?
12238	Pray what is your ordinary diet?
12238	What meal do we have in the morning?
12238	You think it unhealthful to eat that?
12238	_ Unhealthful?_exclaimed the Hidalgo, with a withering look and a gasp for a more adequate word;"No, sir: I think it an unnatural crime!"
12238	--_Colton._"What does cookery mean?"
12238	--_Oswald._ Good for Dyspepsia.--"Really, do n''t you think cheese is good for dyspepsia?"
12238	A meal-- what is it?
12238	A mother and child were passing along a street in Glasgow, when this conversation was overheard:--"What day is the morn, mither?"
12238	After an unsuccessful search in the pantry, he called to his wife,"Mary, where is the pie?"
12238	An appalling silence fell upon the crowd when Tommy cried out,"Mamma, is that the old sore- headed turkey?"
12238	But how can we expect the children to reform when the parents continually set them bad examples in the matter of eating and drinking?
12238	But who their virtues can declare?
12238	Do you know what that means, pa?"
12238	Has Nature indeed given us so insatiable a stomach, while she has given us so insignificant bodies?
12238	He handed the cob to the waiter, and asked,"Will you plaze put some more beans on my shtick?"
12238	He was well answered by an indignant Scotchman who replied,"Yes; and where can you find such fine men as in Scotland, or such horses as in England?"
12238	SIGNIFICANT FACT.--_Lady_--"Have you had much experience as a cook?"
12238	Said her husband,"Then where is the cake?"
12238	The ordinary salutation,"Che- fan,"which answers to our"How do you do?"
12238	They can not afford oranges, yet can afford tea and coffee daily.--_Health Calendar._ What plant we in the apple tree?
12238	What are bakers for?"
12238	What next?"
12238	What wonder, then, in the absence of sunlight, there is a lack of sunny temper and cheerful service?
12238	What?
12238	When Johnnie sits down to the table, the mother says,"Johnnie, what would you like?"
12238	_ Indignant chorus_--"Bread?
12238	_ L._--"What of?"
12238	_ L._--"Why did you leave them?"
12238	_ Tramp_--(frightened)"What ye say?"
12238	means,"Have you eaten your rice?"
12238	what worthier work than to help in the building up of bodies into pure temples fit for guests of noble thoughts and high purposes?
35567	Do you mean why is it not as nutritious?
35567	Now, can you notice the slightly aromatic odor?
35567	Our chicken that we basted yesterday,--do you remember how nice and brown that was?
35567	Pretty well basted, was n''t it?
35567	_ Question by a Lady._ Would you ever substitute cornstarch for flour?
35567	_ Question._ Can the color of beets be preserved in the way you speak of?
35567	_ Question._ Can you give us your experience with regard to pea meal for soup?
35567	_ Question._ Can you tell us how to carve a whole fish?
35567	_ Question._ Can you tell us how we can tell whether a frozen fish is stale or fresh?
35567	_ Question._ Did you say an hour and a half for steamed dumpling?
35567	_ Question._ Do you ever mix them?
35567	_ Question._ Do you ever put sugar in bread?
35567	_ Question._ Do you ever scald the flour for bread?
35567	_ Question._ Do you ever use any shortening in the rolls?
35567	_ Question._ Do you flavor the custard?
35567	_ Question._ Do you have any salt in it?
35567	_ Question._ Do you never wash the birds before boiling?
35567	_ Question._ Do you prefer them to the galvanized iron?
35567	_ Question._ Do you put the fish right into the water, or have you a fish kettle?
35567	_ Question._ Do you skim the stew?
35567	_ Question._ Do you use a wooden spoon from choice?
35567	_ Question._ Do you use canned salmon?
35567	_ Question._ Does cold meat cook as long as raw?
35567	_ Question._ Does n''t home- made yeast make heartier bread than the other?
35567	_ Question._ Does that make very strong soup-- does it give a very good rich flavor of the meat, with one cupful of meat to a gallon of water?
35567	_ Question._ How do you make perfectly clear sauce?
35567	_ Question._ How many pounds were there in your piece altogether, before you began to cut it?
35567	_ Question._ How much pepper did you say to put in the sauce?
35567	_ Question._ How would you make brown bread-- ordinary graham bread?
35567	_ Question._ If you made it of bread would n''t you have to use more sugar in it?
35567	_ Question._ If you use twice as much flour would you use twice as much yeast?
35567	_ Question._ In cooking beans is n''t it a good way to let the beans come to a boil and then pour off the water and put on more cold?
35567	_ Question._ In making this stew brown or white do you use bones?
35567	_ Question._ Is it better to use a porcelain vessel, or will tin do?
35567	_ Question._ Not if you were going to roast turkey?
35567	_ Question._ Should bread be baked a long or a short time?
35567	_ Question._ Then how can you tell when it is done?
35567	_ Question._ What do you do when the fat drops in the fire and blazes?
35567	_ Question._ What do you say to the notion that so many have, that pounding the meat makes it tender?
35567	_ Question._ What kind of fish can be cooked with the scales on?
35567	_ Question._ Why is not the fat meat as good as the lean?
35567	_ Question._ Will you pound your steak?
35567	_ Question._ Would n''t a bone or two thrown in be a good thing?
35567	_ Question._ Would n''t this be a nice way to cook buffalo or any other kind of game?
35567	_ Question._ Would you cook a fish with the fins?
35567	_ Question._ Would you treat prairie chicken, grouse or partridge in this way?
20557	At what times is the kitchen most apt to become disarranged?
20557	Can we make any general rules as to arrangements?
20557	Does the vegetable that we are to cook to- day differ in any marked way from those we cooked before?
20557	Does this food need cooking?
20557	Does this vegetable contain any water?
20557	For what meal shall we serve it?
20557	How can one tell when the water is sufficiently hot?
20557	How can we determine when the food has cooked long enough?
20557	How can we tell when it is cooked?
20557	How does boiling compare with baking-- In the time needed?
20557	How has it changed?
20557	How has the colour changed?
20557	How hot must the water be kept?
20557	How long will it be necessary to cook this food?
20557	How must the vegetable be prepared for boiling?
20557	How shall we care for the fire?
20557	How shall we combine the white sauce?
20557	How shall we prepare it for cooking?
20557	How shall we prepare the oven?
20557	How shall we serve it?
20557	How shall we serve this vegetable?
20557	How should the floor be cleaned?
20557	How should we arrange these things?
20557	How should we take care of the stove after the meal?
20557	In the amount of fuel used?
20557	In the amount of work necessary?
20557	In the matter of flavour?
20557	In what order should the kitchen be at the time we begin the preparation of the meal?
20557	Of what value is hot water in cooking food?
20557	Of what value is it to the body?
20557	Questions Used to Develop the Lesson What facts regarding the boiling of vegetables did we learn in the last lesson?
20557	Questions Used to Develop the Lesson What food have we on hand for use to- day?
20557	Questions Used to Develop the Lesson What is the purpose of the kitchen?
20557	Should we add the flour directly to the cold milk?
20557	Should we follow the same rule in cooking it?
20557	The utensils?
20557	To the hot milk?
20557	What are the principal articles of furniture in the kitchen?
20557	What should we do with any left- over food?
20557	Why is it difficult to keep the kitchen clean?
20557	Why is it important to keep the kitchen in good order?
20557	Why?
20557	Why?
20557	Will it be necessary to add any more?
20557	Will it be necessary to cover the sauce- pan?
20557	With what other vegetables can white sauce be used?
20557	_ Questions Used to Develop the Lesson_ How shall we prepare our vegetables for serving?
13493	What reward have I then for all my labor?
13493	''But what will you do with the children?''
13493	''But why,''said I,''have you suffered your daughter to be ignorant of so useful an employment?
13493	''Do n''t you think you should be better off, if you had no one but yourself to provide for?''
13493	''Do your daughters spin your thread?''
13493	''How many children have you?''
13493	''I know we are extravagant,''said one of my acquaintance, the other day;''but how can I help it?
13493	''Well, Germanicus, the road to political distinction was as open to you as to him; why did you not choose it?''
13493	''Why do n''t you come down in a wagon?''
13493	''Why have we not as good a right to travel, as they have?''
13493	''Why not write, then; and see if the world will not learn to introduce Clio as the friend of Matrona?''
13493	And are not_ we_ becoming luxurious and idle?
13493	And what do you get in return for all this?
13493	And what effect does this produce upon her character?
13493	Besides, do you count_ all_ the costs?
13493	But do they reflect_ why_ things are so cheap?
13493	But what time do modern girls have for the formation of quiet, domestic habits?
13493	But, granting your statement to be true, in its widest sense, of what consequence is it?
13493	Do n''t you think, nobody but their_ brother_ offered to hand them to the supper- room?''
13493	Do the holy and tender influences of domestic love render self- denial and exertion a bliss?
13493	Do they know how much wealth has been sacrificed, how many families ruined, to produce this boasted result?
13493	Do they not injure themselves and their families?
13493	Do you envy him his bargain?
13493	Do you think_ that_ the single point worth sacrificing everything else to?
13493	Is knowledge the pearl of price in your estimation?
13493	Is the present education of young ladies likely to contribute to their own ultimate happiness, or to the welfare of the country?
13493	Is this boy likely to be happier for cherishing a foolish pride, which will forever be jarring against his duties?
13493	It was but a few days since, I heard a pretty and sensible girl say,''Did you ever see a man so ridiculously fond of his daughters as Mr.----?
13493	May not those who have children to educate, learn a good lesson from these women?
13493	Of what_ use_ is the effort which takes so much of your time, and_ all_ of your income?
13493	People of moderate fortune have just as good a right to travel as the wealthy; but is it not unwise?
13493	Since Germanicus is wise enough to know the whistle costs more than it is worth, is he not unreasonable to murmur because he has not bought it?
13493	There you will find domestics all agog for their wages- worth of travelling; why should they look out for''a rainy day?''
13493	Think you those who now laugh at them for a soiled glove, or an unfashionable ribbon, will assist their poverty, or cheer their neglected old age?
13493	To what are the increasing beggary and discouraged exertions of the present period owing?
13493	Was it for fortune, then, that you grew pale over the midnight lamp, and gave the sprightly years of youth to study and reflection?
13493	What time have they to learn to be useful?
13493	When will she learn how to perform the duties, which are necessary and important to every mistress of a family?''
13493	Why does Matrona envy what she knows costs so much, and is of so little value?
13493	Will you hang your head in his presence, because he outshines you in equipage and show?
13493	Would you be rich?
13493	You do not know what they are; and what security have you that they know what they are?
30861	What animal do you like best?
30861	Who takes the cake?
30861	1. Who was the lover?
30861	2. Who was his sweetheart?
30861	21. Who did the bridegroom finally turn out to be?
30861	A little sister of the bride was flower girl; what was her name?
30861	A part of a cough?
30861	A part of a window?
30861	For what hour were you invited?
30861	Her maid of honor was from Scotland; what was her name?
30861	Here are a few sample ones given at a recent breakfast: Who will attend our next entertainment?
30861	Here are appropriate questions for the contest, with correct answers: What lady veils her face?
30861	How was her hair arranged?
30861	In the thoroughfares of what foreign city did they spend their honeymoon?
30861	In what church was the ceremony solemnized?
30861	In what country were they born?
30861	Is a fish and something everyone has?
30861	Is found on a fowl?
30861	Is made of many links?
30861	Is not forward?
30861	Is useless without a key?
30861	Let the invitations read somewhat in this way:"Will you take tea with us under the trees Tuesday afternoon at five o''clock?
30861	On the leaves are the following conundrums: What kind of a ship has two mates and no captain?
30861	On what river was his home?
30861	Plant an afternoon hour and what?
30861	Repeats itself?
30861	The best man was a soldier; who was he?
30861	WHO TAKES THE CAKE?
30861	What did he say to her?
30861	What flower did he offer her?
30861	What happened when Gladys lost her hat in the lake?
30861	What is the difference between a mouse and a young woman?
30861	What is the handsomest woman in the world?
30861	What lady comes from the land where ladies bind their feet?
30861	What lady weeps for her love?
30861	What motto greeted them as they entered their new dwelling?
30861	What paper gives the most help in decoration?
30861	What part of the day was it?
30861	What stitch is: Hard to live with?
30861	What untruthful lady shuns the land?
30861	What was her reply?
30861	What was his favorite state?
30861	What will the Far North do for you?
30861	What young lady is still the baby of the family?
30861	When did he propose to her?
30861	When in the civil war did the groom and best man become acquainted?
30861	When were they married?
30861	Where did he first meet her?
30861	Who is the bell of the family?
30861	Who is the neat lady?
30861	Who is the sad lady?
30861	Wo n''t You Be My Sweetheart?
18097	Do they serve any other purpose besides building up flesh?
18097	Explain the difference in the digestion of starch and fat?
18097	For a substance to undergo combustion, what must it contain?
18097	Give another name for these foods?
18097	Give its use?
18097	Give their use?
18097	How do these foods produce force, etc.?
18097	How is starch changed into sugar?
18097	In what section of vegetable kingdom is this compound abundant?
18097	In what way does dextrine differ from starch?
18097	It is sometimes asked, why do we cook our food?
18097	Of what is it composed?
18097	Of what value are they?
18097	To what kingdom does it belong?
18097	What are food adjuncts?
18097	What causes sugar to ferment?
18097	What causes the hardness of water?
18097	What changes food into blood?
18097	What elements unite and form water?
18097	What gives the red color to blood?
18097	What is chemically pure water?
18097	What is combustion?
18097	What is common salt?
18097	What is decomposition?
18097	What is dextrine?
18097	What is gluten?
18097	What is its chief office?
18097	What is nitrogenous food?
18097	What is sugar?
18097	What is the chief nitrogenous compound in meat and eggs?
18097	What is the proportion in food they should bear to the flesh- forming compounds?
18097	What is the proportion of water in the body?
18097	What is the result?
18097	What kind of mineral matter do we find in vegetables?
18097	What mineral helps digestion most?
18097	What other compounds are necessary to form a perfect food?
18097	What other elements do these foods contain?
18097	What should be done with them?
18097	What supports combustion?
18097	Where are they to be found?
18097	Where is it found?
18097	Where is it found?
18097	Where is it to be found?
18097	Where is it to be found?
18097	Which are the most important heat- giving compounds?
18097	Which are the most important warmth- giving foods?
18097	Which section is of most value?
18097	Why are fats and oils more valuable as heat- givers than starch or sugar?
18097	Why are they so called?
18097	Why do we call these compounds nitrogenous?
18097	Why do we eat food?
18097	Why do we use it?
18097	Why does starch need cooking?
18097	Why should potato parings, leaves and stalks of cabbage not be put in the dust bin or garbage pail?
41940	''But does n''t your wife object?'' 41940 And the sponsors?"
41940	Are you coming with me?
41940	Do you come so late?
41940	Had we better wear rubbers?
41940	Is there anything further?
41940	Is there anything further?
41940	Is there anything further?
41940	Perhaps you write poetry yourself?
41940	That is, on a week day?
41940	Well, what else?
41940	What shall he be called?
41940	Why did you do it?
41940	Yes, but what do you do?
41940	You seem to think a sight of Burns? 41940 : 12 cans pineapple 2.40 6 lemons.10 Sugar.65? 41940 At last each inquired of the others,Well, are you ready?"
41940	Can they engage at once and successfully in some congenial occupation?
41940	Can we help you to prove it now?
41940	Did you ever stop to consider what a mandatory phrase"strawberry time"is?
41940	Do n''t you think so?
41940	Do our schools fit or unfit our youth for life''s real work?
41940	Does it not follow that the only life worth living is that which is actuated by a real purpose, a lofty ideal, a clear vision?
41940	Even as a boarder of no kin whatever to his landlady, is he likely to be as comfortable as in the workhouse?
41940	For what do we choose our legislators?
41940	Four- sevenths of a flower is what part of speech?
41940	Have you obtained one yet?
41940	How could it help being so, with such children and a certain sure thing to do?"
41940	I never have cleared over five hundred a year, but what more do I need?
41940	Is acceptance of such pension outside of a workhouse more honorable than being dependent on Government for support inside the workhouse?
41940	Is it possible to think of a marriage resulting well that does not begin in truth, and continue in truth?
41940	Is it to squander or conserve the revenues and resources of the State?
41940	Is n''t that worth something?
41940	Jack received my volley of opposing arguments, not only with fortitude but with apparent satisfaction, and simply said,"Have you finished?"
41940	The minister remained sitting a long time in silence; finally he asked gently,"What are you now going to do, Thord?"
41940	Then why not make your bed as comfortable as it can be made?
41940	This medley next is drenched with oil, And lemon juice combined, The hollow skins are then filled up-- Or, shall we say, relined?
41940	To have your jellies come out right-- no mistakes, no reboiling, no worry, no fret-- what would n''t a woman give to insure such a result?
41940	To this the pastor remained silent, but after a while he asked:"What is your errand this evening?"
41940	Tomato( Aspic?)
41940	Upstairs they all went again; much talk and another half hour passed when each made the declaration,"Well, I am ready, are you?"
41940	Was she a young woman after all?
41940	What European ruler was interested in"The Congo"?
41940	What adult, with reason, goes about seeking advice upon matrimony?
41940	What did Adam lose?
41940	What do with it?
41940	What does the cat have?
41940	What fowls are associated with the Pilgrim Fathers?
41940	What fruit do we always find in history?
41940	What happened to America in 1492?
41940	What humorist is a vital organ?
41940	What is sometimes found in a closet?
41940	What kitchen divinity has been declared a fraud?
41940	What large gun is often heard in Washington?
41940	What shall I take?"
41940	What size will be suitable?"
41940	Which do you think would be better, Mary, a basket or a pail?"
41940	Who is going to house, feed and clothe them for five shillings a week?
41940	Why did we dissemble?
41940	Why do n''t ye drive yer cattle up an''let''em look at yer green blinds an''hear yer clock strike?"
41940	Will you chart the flower- strewn lea?
41940	Will you curb your pride, will you keep the faith, The faith of my company?
41940	Will you meet my wish, will you walk my way?
41940	Yes, how could it help being thus with such a spirit at work to bring it about?
9938	( 10) How is a pan covered with paste for pies?
9938	( 10) When and how is sponge cake taken from the pan in which it is baked?
9938	( 11) How may a single crust that is to be baked before it is filled be kept from blistering?
9938	( 11)( a) What ingredients beside oil are included in the making of the various kinds of salad dressings?
9938	( 12) By what methods may puddings be cooked?
9938	( 13) How may salad ingredients be freshened if they have become wilted?
9938	( 13) To what is the increase in quantity during the freezing of a mixture due?
9938	( 13) What oven temperature is best for baking pastry?
9938	( 13) With what kind of meal and during what kind of weather should heavy, rich pudding be served?
9938	( 14) How does the rate of speed in turning the dasher affect the freezing of a dessert?
9938	( 14) On what does the length of time for baking pastry depend?
9938	( 14)(_ a_) How can you tell when butter cake is sufficiently baked?
9938	( 15) How can you determine when the mixture in a freezer is sufficiently frozen?
9938	( 15) What is the value of cake icing?
9938	( 15)( a) When may a salad serve as a dessert?
9938	( 16) What may be done with bits of paste not utilized in making pies?
9938	( 16) What should be done in making a frozen dessert when the freezing has been completed?
9938	( 16)(_ a_) What ingredients are used to make the simplest icings?
9938	( 17) At what time during a meal is the salad served when it is used as a separate course?
9938	( 17) If more than sufficient paste for use at one time is mixed, what may be done with that which remains?
9938	( 17) What kind of icing should be used for sponge cake?
9938	( 18) How is the surface of a cake that is to be decorated with an ornamental design prepared?
9938	( 18) How should pastry be cared for after baking?
9938	( 18) What are:(_ a_) ices?
9938	( 19) How is a mold of ice cream packed?
9938	( 2) How should the use of pastry with meals be governed?
9938	( 2) In planning meals to include salads, what rules should be observed in order to make the meals balance properly?
9938	( 2) What leavening materials are used in cake making?
9938	( 2) What points should be considered in the selection of desserts?
9938	( 2)( a) In baking small cakes, how does the oven temperature required compare with that required for large cakes?
9938	( 20) Why should starchy material used for thickening not be cooked with acid fruit juice for any length of time if this can be avoided?
9938	( 20)( a) How should butter be prepared for spreading sandwiches?
9938	( 3) If the time for baking small cakes is divided into halves, what should occur in the second half?
9938	( 3) Of what value to the salads are the accompaniments often served with them?
9938	( 3) What is the value of an attractive appearance in a dessert?
9938	( 3) What may be said of the flour used for pastry?
9938	( 3)(_ a_) What are the two general classes of cakes?
9938	( 4) Of what value in cake making are pans with removable bottoms?
9938	( 4) What ingredients used in salads make them satisfactory as high- protein salads?
9938	( 4) Where should the pans for the baking of small cakes be placed in the oven?
9938	( 4)(_ a_) How do the general rules of cookery apply in the preparation of desserts?
9938	( 5) How is fat usually supplied in making salads?
9938	( 5) Of what value to desserts is:(_ a_) a bland sauce?
9938	( 6) How should pans be prepared for:(_ a_) butter cakes?
9938	( 6) What may be said of the handling of pastry in its preparation for baking?
9938	( 6) What salad ingredients are of the most value for supplying mineral salts?
9938	( 7) To what extent are vegetables and fruits combined in making salads?
9938	( 7) What precaution must be taken with regard to the flour used in the mixing of cakes?
9938	( 8) How is the liquid added to the fat and flour for pastry?
9938	( 8) How thick should the dough be rolled for:( a) cookies?
9938	( 8) Of what value are salads in the use of leftovers?
9938	( 8)(_ a_) How should pearl tapioca be prepared for cooking?
9938	( 9) How is gelatine prepared when it is to be used for desserts?
9938	( 9)( a) What is meant by garnishing salads?
9938	( J4) Of what value are pudding sauces?
9938	( b) How does the length of time required for baking large and small cakes differ?
9938	( b) How may coarse lettuce be used to advantage for garnish?
9938	( b) How may sandwiches be kept moist when they are prepared some time before they are to be served?
9938	( b) How may the surface of steamed puddings be made dry?
9938	( b) In making a salad that contains nuts, when should they be added?
9938	( b) Into what shapes may sandwiches be cut so that there will be no waste of bread?
9938	( b) What is the value of each?
9938	( b) What kind of salads should always be marinated?
9938	( b) What other kinds of oils may be used as salad oils?
9938	( b) What utensil is best for the cooking of boiled salad dressing?
9938	( b) ginger snaps?
9938	(_ b_) How can you tell when sponge cake is ready to be taken out of the oven?
9938	(_ b_) How is it removed from the pan and cooled?
9938	(_ b_) How may a rough surface of icing be made smooth?
9938	(_ b_) In what way do they differ?
9938	(_ b_) What is the principal use of pastry?
9938	(_ b_) What is the test for determining when the sirup is boiled sufficiently?
9938	(_ b_) What kind of sugar is best for uncooked icings?
9938	(_ b_) What makes this proportion vary?
9938	(_ b_) What should be its appearance when it has been cooked?
9938	(_ b_) a highly seasoned sauce?
9938	(_ b_) sherbets?
9938	(_ b_) sponge cakes?
9938	***** PASTRIES AND PIES EXAMINATION QUESTIONS( 1)(_ a_) What is pastry?
55566	1?
55566	2?
55566	Am I right?
55566	And is n''t it enough to amaze a contemplative person to note how wide apart are the conditions which different housekeepers define by that phrase?
55566	And is there any necessity for those who can not attain to such appointments burdening their minds with knowledge never to be used?
55566	And that is not bad, now, is it?
55566	And to make the sauce?
55566	And what do you suppose these nature- worshippers did after partaking of all the good things herein described and set forth?
55566	And what do you think happened then?
55566	And what will the ladies have to drink?
55566	Are n''t you glad?
55566	Are you satisfied, now, that I know how to make dinners grow?
55566	Are you to have wine?
55566	But do you, I wonder, ever try preparing it in my favorite way?
55566	But how many housekeepers are there who ever think of serving them in any way but just simply fried?
55566	Caviare Omelets If one is fond of caviare( and who is n''t nowadays?
55566	Celery and Apple Salad Have you ever made a salad of apples and celery?
55566	Did n''t you just enjoy that cooling little_ entr''acte_ we had in July?
55566	Did you ever try making your rabbits with ginger ale?
55566	Do n''t you ever feel quite dissatisfied with the ordinary, yes and the extraordinary, sausages of commerce?
55566	Do n''t you recognize in this sauce an old friend in a new dress?
55566	Do you appreciate it, I wonder?
55566	Do you know just what they should be?
55566	Does n''t that hit you favorably?
55566	Does n''t that sound as if it would be worth a trial?
55566	Does one of lettuce strike you favorably?
55566	Duck Salad Did you ever make a duck salad in this way?
55566	Eh?
55566	Ever heard of this before?
55566	Ever make them?
55566	Fish Salad Did n''t you have a boiled or even a broiled fish of some kind for your dinner, either halibut, striped bass, or fresh cod?
55566	For a drink?
55566	Have you ever prepared a baked- chicken hash?
55566	Have you ever tried cooking them in the oven?
55566	Have you noticed that with all I''ve had to say about strawberries herein, not once have I quoted Dr. Boteler''s remark concerning them?
55566	He sent you blue- winged teal duck, you say?
55566	How do you think you would like to try that way of making them?
55566	How would it do, then, to sit up all night in order to be on hand to witness the fancy steps of the god of day?
55566	If so, you will allow me to put in just a word, wo n''t you?
55566	Is it a go?
55566	Is this your way of doing it?
55566	Know how it is made?
55566	Know what addenda means, do n''t you?
55566	Lamb Slices with Onions and Mushrooms Can you digest another warmed- over dish of lamb?
55566	Macaroni Timbales Have you any idea how many ways are known to expert cooks for preparing macaroni?
55566	Mayonnaise with Horse- Radish Shall we say salmon comes next?
55566	Now, have I not given you a good ground plan, so to speak, for Lenten dinners?
55566	Or do you substitute horse- radish for the Tabasco?
55566	Oysters Baked with Cheese After the soup?
55566	Rather rough, is n''t it?
55566	Rhubarb Sherbet For the dessert, why not a rhubarb sherbet?
55566	Roast Lamb with Macaroni Can you stand another novelty?
55566	Roasted shall we say?
55566	Sauce for Calf''s Liver But why do n''t you try to invent a sauce for calf''s liver?
55566	Savory Tomato Soup Shall I tell you of three little dinners and how to make them grow?
55566	Take a chicken custard, for instance; could anything be daintier?
55566	These were furnished by Professor A., author of the celebrated work"Does Angling Produce Insanity?"
55566	Trouble?
55566	Various Cups At all times cups are alluring decoctions, do n''t you think?
55566	What shall it be?
55566	When, where, and by whom it was invented?
55566	Who wants hot custard?
55566	Why not, therefore, prepare it in this way?
55566	Why should they?
55566	With it, will you have a duchesse sauce?
55566	With this salad?
1979	How can you not be satisfied?
1979	( By the way, do you know what a sweetmeat is?
1979	A school reunion?
1979	A young kid who''s been made up to have a large nose and ears just like Frank''s, says,"Only 25 cents for a hot dog?
1979	And if there is a difference,"Does it matter?"
1979	Are chickens given hormones?
1979	Are there signs of ice along wings, backs or edges?
1979	Are they pink or are they turning gray?
1979	Are you about to barbecue something?
1979	Are you like me, that once a year would be average, and if you were to get up to once a month, you''d be feeling pretty virtuous?
1979	Are you the same?
1979	Are you watching calories and trying to cut down on fat?
1979	But cooking chicken for Frank Perdue?
1979	By the way, did you know that there are 540 peanuts in a 12-ounce jar of peanut butter?
1979	CHAPTER SIX CHICKEN FOR CROWDS Do you have a wedding coming up?
1979	CHAPTER THREE- CHICKEN FOR DIETERS Are you concerned about the cholesterol in your diet?
1979	Can I cook frozen chicken, or do I have to let it defrost first?
1979	Can frozen chicken be thawed and frozen again?
1979	DRUMSTICKS LITTLE ITALY STYLEServes 4 Do you know how to tell when rice is done?
1979	Do I need to rinse chicken before cooking?
1979	Do you know how to tell for sure if your utensil is suitable?
1979	For dessert?
1979	GRECIAN HEN SAUTEServes 2 Do you know the easiest way to peel the fresh tomatoes called for in this recipe?
1979	HERE HAVE ILLUSTRATION SHOWING HOW What''s the best way to carve a chicken?
1979	HOT AND SPICY PICK- OF- THE- CHICKServes 4- 6 Are you familiar with the spice,"cumin", called for in this recipe?
1979	Has your doctor suggested that you consume less salt?
1979	He''s looking out at you, his eyebrows raised quizzically as he asks,"Who cares where the beef is?"
1979	How do I freeze poultry?
1979	How do I get the best flavor?
1979	How do you get the best flavor?
1979	How do you really know when it''s done$and not over done?
1979	How do you truss a chicken?
1979	How good could it be?"
1979	How long can I keep chicken at room temperature?
1979	How much should I allow for shrinkage when cooking chicken?
1979	How should I store chicken at home?
1979	I do n''t really expect you to make all these dishes from scratch, so how about getting some of them canned or frozen from your supermarket?
1979	I was idly wondering,"When is Frank the absolute happiest and most content?"
1979	If I want to use different parts of the chicken from what the recipe calls for, how do I go about making substitutions?
1979	If you''re doing some serious cutting, how about a few quick strokes on your sharpening tool?
1979	Is it better to cook a chicken quickly at a high temperature- or slowly at a low temperature?
1979	Is it still edible?
1979	Is it true that breast meat is the least fattening part of a chicken?
1979	Like, for example, what makes a chicken tender?
1979	Maybe you need something that will please kids?
1979	Maybe your daughter is getting married?
1979	NOTE TO EDITOR: CAN WE HAVE THE SECTION ON"MENU FOR THREE BEAUTIFUL GUESTS"PUT ON ITS OWN PAGE, SEPARATE FROM THE OTHER RECIPES?
1979	NOTE TO PERSON WHO LAYS OUT THE BOOK: CAN WE HAVE THE MARINADES AND BASTING SAUCES ON A SEPARATE PAGE, PROBABLY AT THE BEGINNING OF THE CHAPTER?
1979	Or are there little traces of feathers or hairs?
1979	Or you just want to have the crowd over?
1979	Or you''re celebrating a very special anniversary?
1979	Or you''re dieting?
1979	Or you''re in a hurry today?
1979	PERDUE PLUS FIVE When was the last time you baked a pie from scratch?
1979	PREFACE WHY I CHICKENED OUT Want to know a high stress situation?
1979	RECIPES WITH CORNISH HENS Have you ever wondered just what a"Cornish game hen"is?
1979	SPICY SOUTHWESTERN CASSEROLEServes 6- 8 Is there a teenage cook in the family?
1979	Should I freeze chickens?
1979	Should I throw the chicken out?
1979	Should you salt before or after cooking?
1979	Sodium 81 mg. CHICKEN PROVENCALServes 4 Microwave Recipe Do you know why you brown chicken first in traditional stews and casseroles?
1979	Someone important to you just got a promotion?
1979	Speaking of fresh vegetables, do you know how to tell a good carrot?
1979	Speaking of fresh vegetables, do you know how to tell a good carrot?
1979	The kid answers,"Chicken Franks?
1979	We all know that having sharp knives is a Good Thing, but how often do you sharpen yours?
1979	What better time than February to pamper a loved one''s heart-- or your own-- than the season for lovers?
1979	What exactly is a roaster, and can I substitute a broiler?
1979	What is he really like?
1979	What makes chicken tender-- or tough?
1979	What should I look for when I shop for chicken?
1979	When the occasion is special enough so that you''re using a florist,( a wedding?
1979	Why are bones sometimes dark?
1979	Why are some chickens yellow skinned and some white?
1979	Why is chicken sometimes implicated in illness?
1979	Why not try making one of these soups now?
1979	You have to cook for a hundred people tomorrow night?
1979	You want to make the most of your microwave?
1979	You want to put some spark and variety into every day meals?
1979	You''re part of a gourmet club, and you want your recipe to be at least as good as Linda''s?
1979	You''ve got a bunch of leftovers?
1979	_ Is the chicken stored correctly on the chilling shelf, or are the trays of chicken stacked so high that the top ones are n''t kept cold?
1979	_ Is the meat case kept so cold that the fresh chicken is frozen and ends up with ice crystals on the tray?
1979	_ Was the chicken well- cleaned?
1979	an anniversary?)
26032	And now nobody does, except a few Ancient Mariners?
26032	Anything on for this evening, Jimmie?
26032	Business down town?
26032	Case dismissed, for lack of evidence,said Nan.--"Burt, could we live here?"
26032	Cross- examination?
26032	Did you know your Aunt Susan would n''t be home?
26032	Did you learn to keep house with your mother?
26032	Dinner at the Club?
26032	Have I an aunt living here? 26032 How long does your aunt expect to stay?"
26032	It has just been redecorated; is there anything needed?
26032	Jimmie Atherton, what in the world are you doing?
26032	Mother, could n''t we?
26032	Now, mother, are n''t you really glad you went?
26032	Nuff said.--Are we going to Branton tomorrow, Burt, with the crowd? 26032 Oh, Burt, what were we thinking of?"
26032	Our Aunt Susan,corrected Burt.--"No, Your Honor-- that is, I thought--""You knew she was going to California?"
26032	This summer?
26032	We can have the wedding here, ca n''t we, Jimmie?
26032	We''ll go again, wo n''t we, Mother?
26032	What''s that you said, Jimmie? 26032 What''s the matter, Jennie?"
26032	What''s this?
26032	What''s upstairs, Burt?
26032	Who,he inquired,"was the lady who was already by the still waters while the rest of us were lying down in green pastures?"
26032	Who?
26032	Why ca n''t she be as nice when she goes to people''s houses as she is when she is at home?
26032	Why, Mary, you are n''t going away?
26032	Why?
26032	Why?''
26032	Will the Admiral drink condensed milk?
26032	With that big skylight-- it could be a studio, could n''t it?
26032	You''ll keep on with the drawing-- illustrating?
26032	***** Foreman:"What are you doin''of, James?"
26032	4243.--"Will you kindly answer the following in your Department of Queries and Answers?
26032	4244.--"Will you tell me in your paper why my Lemon Pies become watery when I return them to the oven to brown the meringue?
26032	4245.--"Will you oblige me by an answer to the following in the pages of AMERICAN COOKERY?
26032	4246.--"Can you give me a recipe for Deep- Dish Apple Pie?
26032	4248.--"Will you please give me a recipe for Canned Pimientoes?"
26032	Are you ill?"
26032	Besides, what did a man want of a home, if he was n''t going to live in it?
26032	Bobbie:"But, mother, can I play with him for the good influence I might have over him?"
26032	But who could resist Sir Christopher?
26032	But, as Peggy said,"Elevators have not been in style in our boarding houses, and flights of stairs have-- so what matters it?"
26032	Buy advertised Goods-- Do not accept substitutes Are You Using this Latest Edition of America''s Leading Cook Book?
26032	CO., 949- 951 E. 2nd St., Los Angeles, Cal.= Bernard Shaw:"Say, Einie, do you really think you understand yourself?"
26032	Can you give a clear and up- to- date article on correct Table Service?"
26032	Can you take the day?"
26032	Could you work here, and keep house, too?"
26032	Did you come to Byrnton instead of Branton on purpose?"
26032	Do you want me to ask you to take this cottage, for us, in the fall, and stay in it until Aunt Susan comes back?"
26032	Does Sir Christopher guess?
26032	Einstein:"No, Bernie-- do you?"
26032	F.''?"
26032	F.?"
26032	Go camping with a family like mine?
26032	Have YOU a copy of the Baker Recipe Booklet?
26032	Have you ever considered how much an hour a day, 7 days a week, 365 days a year is worth to you?
26032	He was no longer Somebody''s cat, he was our cat; for, indeed, is not possession nine points of the law?
26032	How can any one ever want war again?
26032	How can we, who make up most of the world, live within our incomes?"
26032	How long should each kind of cake bake?"
26032	How shall I make Tartare Sauce?
26032	I am to blame, Nan, for I know this place, Byrnton; I have, or used to have, an Aunt Susan here, somewhere-- shall we look her up?
26032	I did n''t realize that the house could speak for itself, without her.--You do like it, Nan?"
26032	Invariably before leaving she came to me with the short and abrupt question,"What''s for?"
26032	It was Curlylocks who found Sir Christopher-- or did Sir Chris find Curlylocks?
26032	Lucky for us, there''ll be everything we need for lunch; I brought eggs-- see?"
26032	Mine are never crisp, can you tell me why?
26032	Muvver, see my''ittle kitty?"
26032	SUNSWEET CALIFORNIA''S NATURE- FLAVORED PRUNES& APRICOTS*****[ Illustration] Another Mystery Cake Can You Name It?
26032	Should Boiled Potatoes be started in cold or boiling water?
26032	Should Chicken Be Covered While Roasting?
26032	Should Chicken, Turkey, or other Fowl be covered during roasting?
26032	Should the Baking begin with a cold or a warm oven?
26032	So that''s it?"
26032	So, your Aunt Susan bought it, and what did she do?
26032	The first expression is:"The lovely things, what are they?"
26032	Then at the first taste:"How delicious; where can I get them?"
26032	To Express Personality By Dana Girrioer"''Keep house?''
26032	V. Brewer for Cream of Wheat Co.__ Copyright by Cream of Wheat Co._ HIS BODYGUARD] Do You Realize That Success in Baking Depends Upon The Leavener?
26032	Was she domestic, after all?
26032	What shall we do-- why do n''t you say something?"
26032	What should be the temperature of the fat for French Fried Potatoes or for Potato Chips?
26032	Who can give it a name that will do justice to its unusual qualities?
26032	Why is it, then, that he seems to take particular pains to arrange his garden so that it is about as much his own as Central Park is?
26032	Will you invest the 10 cents a week to gain$ 2 weekly?
26032	Will you make it and name it?
26032	Wo n''t somebody write something for us?
26032	Wonder what she wants now?
26032	You can love it until the afternoon train, ca n''t you?"
26032	You-- you''re going to be satisfied, Burt?"
9939	( 10) What may be said of the selection of a pan for cooking candy?
9939	( 10) What sanitary precautions concerning fruits should be observed?
9939	( 10) What use can be made of left- over coffee?
9939	( 11) What is meant by:(_ a_) short boiling?
9939	( 11)(_ a_) How do weather conditions affect the quality of berries?
9939	( 11)(_ a_) How should jar covers and rubbers be treated in the open- kettle canning method?
9939	( 11)(_ a_) What methods are used for testing candies?
9939	( 12) What points should be observed in the selection of tea?
9939	( 12)(_ a_) How should the mixture be poured out to cool when a creamy candy is being made?
9939	( 13) How can peach juice be utilized to advantage?
9939	( 13) What does a balanced diet include?
9939	( 13) What general proportions of tea and water are used for the making of tea?
9939	( 13)(_ a_) How are foods blanched and scalded, and why are blanching and scalding done?
9939	( 13)(_ a_) How should chocolate be melted?
9939	( 13)(_ a_) How should glasses be prepared before filling them with jelly?
9939	( 14) How should waxed paper be cut for wrapping candies?
9939	( 14) What can be done to balance the cost of foods used in a meal?
9939	( 14)(_ a_) How should foods be packed in jars in the cold- pack canning method?
9939	( 14)(_ a_) What are preserves?
9939	( 15)(_ a_) How and when should jars be closed in the cold- pack method?
9939	( 16) How do conserves differ from preserves?
9939	( 16) On what do good results in caramel making depend?
9939	( 16) What use can be made of left- over cocoa and chocolate?
9939	( 16)(_ a_) How should jars of food be treated for storage?
9939	( 17) How do marmalades differ from conserves?
9939	( 17) What should be guarded against in the making of all cream candies?
9939	( 17)(_ a_) How are cereal coffees made?
9939	( 18) Of what value are fruit beverages?
9939	( 18) What are the advantages of a nicely arranged table?
9939	( 18) What important points should be considered in the process of drying food?
9939	( 18)(_ a_) What is fondant?
9939	( 19) How does fruit butter differ from jams?
9939	( 19) How should dates be prepared for stuffing?
9939	( 19) What are the proportions of salt and water into which foods that discolor are placed before they are canned or dried?
9939	( 19) What uses can be made of left- over fruit juices?
9939	( 2) What does boiling do to:(_ a_) hard water?
9939	( 2) What food substances are found in only very small amounts in fruits?
9939	( 2) What foods may be canned?
9939	( 2) What is necessary for the making of good jelly?
9939	( 20) What are:(_ a_) pickles?
9939	( 20) What good use can be made of nourishing beverages?
9939	( 20) What is the best time for the serving of candy?
9939	( 20) What precautions should be observed in the storing of dried foods?
9939	( 20) Why is the following menu undesirable and what changes would you suggest to make it more nearly correct?
9939	( 3) What is the value of beverages in the diet?
9939	( 3)(_ a_) How may satisfactory canning equipment be provided at little or no cost?
9939	( 3)(_ a_) What food substance is found in the largest proportion in candy?
9939	( 4) What parts of fruits make up the cellulose they contain?
9939	( 4)(_ a_) What are the requirements for satisfactory types of jars?
9939	( 4)(_ a_) What is pectin?
9939	( 5) What is the value of glucose in candy making?
9939	( 5) What kind of tin cans should be used for canning fruits or vegetables that contain acid?
9939	( 5)(_ a_) What are caffeine, theine, and theobromine?
9939	( 6) How may jelly be made from fruit juices that do not contain pectin?
9939	( 6) Of what value in cookery are fruits containing large quantities of acid?
9939	( 6) What kinds of flavorings are the most desirable?
9939	( 6)(_ a_) Where is tannic acid found?
9939	( 6)(_ a_) Why should care be exercised in the selection of foods to be canned?
9939	( 7) What care should be exercised in the use of colorings in candy?
9939	( 7) What qualities of fruits are affected as they ripen?
9939	( 7) Why do canned foods spoil?
9939	( 7) Why is a variety of food necessary in the diet?
9939	( 8) How may canned foods be prevented from spoiling?
9939	( 8) How should coffee be bought?
9939	( 8) What material is best for jelly bags?
9939	( 8)(_ a_) What acids are used in candy making?
9939	( 9) Of what value are milk, cream, and butter in the making of candy?
9939	( 9) What are the effects of cooking on fruit?
9939	( 9) What are the general proportions of coffee and liquid used in the making of coffee?
9939	( 9) What is the general proportion of sugar and juice for making:(_ a_) jelly from very sour fruits?
9939	( 9)(_ a_) What are spores?
9939	(_ b_) Are candies high or low in food value?
9939	(_ b_) How are foods cold- dipped, and why is cold- dipping done?
9939	(_ b_) How are glasses closed for storing?
9939	(_ b_) How may fondant be stored for future use?
9939	(_ b_) How should coating with chocolate be done?
9939	(_ b_) How should jars of food be cooled?
9939	(_ b_) How should jars, covers, and rubbers be treated in this method?
9939	(_ b_) How should the rubber and cover be adjusted before processing?
9939	(_ b_) How should they be stored?
9939	(_ b_) Of what value are they?
9939	(_ b_) To what point should the sirup be cooled before the stirring is begun?
9939	(_ b_) What are the qualities of good jar rubbers?
9939	(_ b_) What connection have spores with the spoiling of canned food?
9939	(_ b_) What effect does it have on the human body?
9939	(_ b_) What is the average number of calories required by the adult?
9939	(_ b_) What is the most important use of berries in cookery?
9939	(_ b_) What kind of fruits should be selected for preserves?
9939	(_ b_) What metals are not good for canning or preserving kettles?
9939	(_ b_) What points must be considered in the selection of foods for canning?
9939	(_ b_) When are pickles permissible in the diet?
9939	(_ b_) Where is each found?
9939	(_ b_) Which of these methods is the most accurate?
9939	(_ b_) Why are ripe fruits not so satisfactory for jelly making as partly green ones?
9939	(_ b_) Why are these acids used?
9939	(_ b_) impure water?
9939	(_ b_) jelly from slightly sour fruits?
9939	(_ b_) long boiling?
9939	(_ b_) relishes?
9939	(_ c_) What effect do they have on the human body?
9939	(_ c_) When should you begin to count the boiling time for food that is being processed in the water bath?
9939	***** BEVERAGES EXAMINATION QUESTIONS( 1) What is a beverage?
9939	***** CONFECTIONS EXAMINATION QUESTIONS( 1) What are confections?
9939	***** FRUIT AND FRUIT DESSERTS EXAMINATION QUESTIONS( 1) To what are the flavors and odors of fruits chiefly due?
9939	***** THE PLANNING OF MEALS EXAMINATION QUESTIONS( 1) What knowledge is necessary for the planning of economical and well- balanced meals?
9939	Why?
9939	articles of food?
9937	( 10) At what age and season is turkey best?
9937	( 10)(_ a_) What are fillets?
9937	( 10)(_ a_) Why should the cooking of the meat for stock be started with cold water rather than with hot water?
9937	( 11) What is:(_ a_) a crown roast of lamb?
9937	( 11) Why are sauces frequently served with fish?
9937	( 11)(_ a_) Describe the effect of cooking on the materials contained in meat,(_ b_) How does cooking affect the digestibility of meat?
9937	( 11)(_ a_) Of what value are flavorings in the making of soups?
9937	( 12) What methods of cookery are used for:(_ a_) the tender cuts of meat?
9937	( 12)(_ a_) How does the composition of poultry compare with that of meat?
9937	( 12)(_ a_) What is larding?
9937	( 13) How may salt fish be freshened?
9937	( 13) How may soup be cleared?
9937	( 13)(_ a_) How should a chicken be dressed?
9937	( 13)(_ a_) How should the temperature of the oven vary with the size of the roast to be cooked?
9937	( 14) What important points must be taken into consideration in the cooking of pork?
9937	( 14)(_ a_) For what purposes is thickening used in soups?
9937	( 15) In what parts of the animal are found:(_ a_) the cheaper cuts of beef?
9937	( 15) What precautions should be taken in the purchase of shell fish?
9937	( 16) How is poultry prepared for:(_ a_) roasting?
9937	( 16) What point about the serving of soup should be observed if an appetizing soup is desired?
9937	( 16)(_ a_) For what purpose is salt pork generally used?
9937	( 16)(_ a_) Name the steaks obtained from the loin,(_ b_) Which of these is best for a large family?
9937	( 17) What kind of dish is used for serving:(_ a_) thin soup?
9937	( 17)(_ a_) Describe trussing,(_ b_) Why is trussing done?
9937	( 18)(_ a_) What is a cream soup?
9937	( 18)(_ a_) What is meant by deep- fat frying?
9937	( 18)(_ a_) What is the season for oysters?
9937	( 18)(_ a_) What is the tenderloin of beef?
9937	( 19)(_ a_) How are clams opened?
9937	( 19)(_ a_) How may the soup course of a meal be made more attractive?
9937	( 19)(_ a_) What utensils are necessary for deep- fat frying?
9937	( 2) What effect do the feeding and care of poultry have upon it as food?
9937	( 2)(_ a_) What do protein foods do for the body?
9937	( 2)(_ a_) What food substances are present in fish?
9937	( 20)(_ a_) For what purpose are timbale cases used?
9937	( 20)(_ a_) How are lobsters prepared?
9937	( 20)(_ a_) What cuts of beef are most satisfactory for stews?
9937	( 3) What cuts of veal are most suitable for:(_ a_) roasts?
9937	( 3) What harm may occur from eating meat that is not thoroughly cooked?
9937	( 3) Why is soup an economical dish?
9937	( 4) How does the housewife''s purchase of fish affect the market price?
9937	( 4)(_ a_) Describe the structure of meat,(_ b_) How do the length and the direction of the fibers affect the tenderness of meat?
9937	( 4)(_ a_) What are the most important things to consider when poultry is to be selected?
9937	( 4)(_ a_) What organs of veal are used for foods?
9937	( 5) How would you determine the age of a chicken?
9937	( 5) What methods of cookery should be used in preparing:(_ a_) large fish?
9937	( 5)(_ a_) How may gelatine be obtained from meat?
9937	( 5)(_ a_) What is the value of the stock pot?
9937	( 5)(_ a_) Why is veal more indigestible than beef?
9937	( 6) How would you determine the freshness of a chicken?
9937	( 6)(_ a_) Describe the two kinds of fat found in meat,(_ b_) What does this substance supply to the body?
9937	( 6)(_ a_) What substance in veal is utilized in the preparation of jellied veal?
9937	( 7)(_ a_) At what age is sheep sold as lamb?
9937	( 7)(_ a_) What are the marks of cold- storage poultry?
9937	( 7)(_ a_) What is the value of water in the tissues of meat?
9937	( 7)(_ a_) Why are the tough cuts of meat more suitable for soup than the tender ones?
9937	( 8) How should frozen poultry be thawed?
9937	( 8)(_ a_) What are extractives?
9937	( 8)(_ a_) What proportion of bone to meat should be used in making soup from fresh meat?
9937	( 9)(_ a_) Name the ways by which the housewife may reduce her meat bill,(_ b_) How should meat be cared for in the home?
9937	(_ b_) For what purposes other than soup making is stock used?
9937	(_ b_) For what two purposes are vegetables used in soup?
9937	(_ b_) From animals of what age is the best veal obtained?
9937	(_ b_) How are oysters opened?
9937	(_ b_) How do lamb and mutton differ as to food substances?
9937	(_ b_) How does fish compare with meat as to its usefulness as food?
9937	(_ b_) How does its presence affect the cookery method to choose for preparing meat?
9937	(_ b_) How does meat compare in cost with the other daily foods?
9937	(_ b_) How does the food value of fish compare with that of meat?
9937	(_ b_) How does the salting of fish for preservation affect its digestibility?
9937	(_ b_) How may fish be larded?
9937	(_ b_) In what ways should soup accompaniments be a contrast to the soup?
9937	(_ b_) Should cold- storage poultry be drawn or undrawn?
9937	(_ b_) What are sweetbreads?
9937	(_ b_) What care should be given to it?
9937	(_ b_) What care should be given to the skin in plucking?
9937	(_ b_) What disposal should be made of meat from which stock is made?
9937	(_ b_) What important point must be remembered concerning the cooking of veal?
9937	(_ b_) What is bacon?
9937	(_ b_) What is meant by leaf lard?
9937	(_ b_) What is the effect of long cooking on clams?
9937	(_ b_) What is the most satisfactory way in which to prepare celery that is to be served with soup?
9937	(_ b_) What is the purpose of these accompaniments?
9937	(_ b_) What kind of chicken has a high food value?
9937	(_ b_) What precaution should be taken in the use of flavorings?
9937	(_ b_) What substance in meat makes it a valuable food?
9937	(_ b_) What use is made of this material?
9937	(_ b_) Why are they of value in meat?
9937	(_ b_) Why is the food value of pork higher than that of other meats?
9937	(_ b_) Why must a food that is to be fried in deep fat contain or be coated with a protein material?
9937	(_ b_) a French chop?
9937	(_ b_) cutlets?
9937	(_ b_) frying?
9937	(_ b_) small fish?
9937	(_ b_) the more expensive cuts?
9937	(_ b_) the tough cuts?
9937	(_ b_) thick soup?
9937	(_ c_) For what purpose is larding done?
9937	(_ c_) How do these differ?
9937	(_ c_) To what uses is bacon put?
9937	(_ c_) Which is best for a small family?
9937	(_ c_) broiling?
9937	(_ c_) soup and stews?
9937	(_ d_) chops?
9937	(_ d_) stewing?
9937	FISH AND SHELL FISH EXAMINATION QUESTIONS( 1)(_ a_) For what food may fish be substituted in the diet?
9937	MEAT( PART 1) EXAMINATION QUESTIONS( 1)(_ a_) What is meat?
9937	MEAT( PART 2) EXAMINATION QUESTIONS( 1)(_ a_) What is veal?
9937	POULTRY AND GAME EXAMINATION QUESTIONS( 1) Of what value is poultry in the diet?
9937	SOUP EXAMINATION QUESTIONS( 1)(_ a_) Mention the two purposes that soups serve in a meal,(_ b_) What are the qualities of a good soup?
43278	''At what time will it be ready?'' 43278 Always,"have I written?
43278	Are these your sentiments? 43278 Are you an author, madam?"
43278	Beef again? 43278 But what about the swells?"
43278	But, suppose my own supply of plums should not hold out, what am I to do?
43278	Do you care, sir,I inquired at the outset,"to undertake the dissemination of a bulky work on Political Economy?"
43278	How can the_ London Charivari_ possibly have anything to do with this most seductive of beverages?
43278	How do you manage to introduce such a delicious flavour into your salads?
43278	How is this?
43278	Ma, dear,once lisped a sweet little thing of six,"what doth God have for hith dinner?"
43278	My dear fellow,was the reply,"have you never heard of Mark_ Lemon_?"
43278	Shall I turn it out, sir?
43278	Tumarter, sir? 43278 What do you do-- what does the cook do, when the plums for her pudding run short?
43278	What would you like, sir?
43278	What''s in a name?
43278	What''s that?
43278	What?
43278	What?
43278	What?
43278	Who''s there?
43278	A simple enough recipe, surely?
43278	Add two quarts of water, boil for twenty minutes, strain through a-- where''s the brandy?
43278	And how can a man be cook and waiter at the same time?
43278	And what manner of man would add spice to that delight of old Ireland,"a jug o''punch?"
43278	And what sort of"baked meats"are usually served with desert?
43278	And why, unless directions to the contrary be given, is the modest whiting invariably placed, tail in mouth, on the frying pan?
43278	Author?"
43278	Both the last- named restoratives will be found valuable(?)
43278	Breathes there a man with soul so dead as not to appreciate the delights of Dingley Dell?
43278	But Mrs. Crupp said,''Do n''t say that; oysters was in, and why not them?''
43278	But after all, as long as the beef be good, and can be carved without the aid of pick and spade, what does it matter?
43278	But can it possibly matter what the word means, when the mixture is smooth and savoury; and so deftly blended that no one flavour predominates?
43278	But how has it come about that the fairy"_ Ala_"has gained such headway in this island of ours?
43278	But how shall we alleviate the pangs?
43278	But the more fortunate citizens-- how do they"do themselves"at luncheon?
43278	But what does it matter?
43278	But what had this victory got to do with a salad dressing?
43278	But what of the wretched bachelor, as he enters his one sitting- room, in his humble lodging?
43278	CHAPTER XIX CUPS AND CORDIALS"Can any mortal mixture Breathe such divine, enchanting ravishment?"
43278	Can it be wondered at that this nation should have been brought to its knees by gallant little Japan?
43278	Do you really mean them?"
43278	Does this mean one of sherbet and seven of rum, or the converse?
43278	Eh?
43278	Full well do I remember him in the"How''s your poor feet?"
43278	Get a similar cape, or one of finer quality?
43278	Got any whitings?"
43278	Hae ye no''got guid beef, the noo?"
43278	How make that dreadful"day after"endurable enough to cause us to offer up thanks for being still allowed to live?
43278	How many cooks in this England of ours can cook rice properly?
43278	How many people, I wonder, are aware that_ Champagne and Guinness''Stout_ make one of the best combinations possible?
43278	If milk, butter, and cheese be not animal food I should like to know what is?
43278	In particular there was a butler in a blue coat and bright buttons"[ surely this was a footman?]
43278	Look at strawberries; and why ca n''t they stay in our midst all the year round, like the various members of the cabbage family?
43278	My friend, to"force the running,"ventured on the observation--"It''s a remarkably fine morning, sir, is it not?"
43278	Need his name be mentioned?
43278	Now then, With or without the jacket?
43278	Now what should be done to a host like that?
43278	On a silver dish bruise the livers and trails, squeeze over them the juice of four(?)
43278	On the whole, not a bad meal; but what would old Father Christmas have said thereto?
43278	Or why add any sort of mollusc?
43278	Orange- gin, gin- and- orange- gin, gin- and- sherry( O bile where is thy sting?
43278	Sherry and gin and bitters and other adventitious aids(?)
43278	Than a good bowl of_ Scotch Broth_, what could be more grateful, or less expensive?
43278	The cold chicken and ham which delighted our ancestors at the supper- table-- what has become of them?
43278	Then why not make your hot- pot with mussels instead of oysters?
43278	Then why with sauces rich alloy them?"
43278	There is, as Shakespeare told us, a tide in the affairs of man, so why should there not be in this particular affair?
43278	Thereupon, what did her dearest friend and( of course) most deadly rival do?
43278	Very sad is it not?
43278	Were I to ask What is_ A Peg_?
43278	What is TURMERIC?
43278	What is the origin of the word"MAYONNAISE"?
43278	What is, after all, the great secret of the popularity of_ Charles Dickens_ as a novelist?
43278	What was the connection of raw eggs and tarragon vinegar with Marshal Richelieu?
43278	What would my revered progenitor have remarked, had he been allowed to revisit the glimpses of the moon?
43278	What''s in them stone jars, young touch- and- go?"
43278	Why should it be only ebb tide during the few hours that the man is wrapped in the arms of a Bacchanalian Morpheus, either in bed or in custody?
43278	Will_ M''sieu_ partake of the_ chocolat_, or of the_ café- au- lait_, or of the tea?"
43278	Would I come and look at it?''
43278	You do n''t know what a_ Mirepoix_ is?
43278	You know what is a mightier factor than both sword and pen?
43278	_ Entrées?_ Had any of the diners asked for an_ entrée_, his or her_ exit_ from the room would have been a somewhat rapid one.
43278	not after a dry chapter on liquids?
43278	who can cavil at such a feast?
43278	would I only come and look at the range?
13545	And is mine one?
13545	And what use will my thrifty Aunt make of the blue violets?
13545	Aunt Sarah, did you know Frau Schmidt, instead of using flour alone when baking cakes, frequently uses a mixture of flour and cornstarch? 13545 Aunt Sarah, how was sgraffito ware made?
13545	Aunt Sarah, may I have the old spinning wheel in the attic? 13545 Aunt Sarah, why was straw ever put under this carpet?"
13545	Aunt Sarah,inquired Mary one day,"do you think it pays a housekeeper to bake her own bread?"
13545	Aunt Sarah,inquired Mary,"is the rhubarb large enough to use?"
13545	Aunt Sarah,questioned Mary one day,"do you mind if I copy some of your recipes?"
13545	But what did the husband think of all this?
13545	Did n''t I hear that worthless scamp, Fritz Schmidt, a- referrin''to me and a- sayin''to Miss Midleton fer the''servant''to bring over the butter? 13545 Do n''t you mean''That Grand Old Name Called Mary?''"
13545	Do tell me, Aunt, what this small iron boat, on the top shelf, was ever used for? 13545 Have you ever made rag rugs?"
13545	Have you forgotten, Aunt Sarah, you promised to tell me something interesting about the first red clover introduced in Bucks County?
13545	How are you today?
13545	If''twere not for God and good people, what would become of the unfortunate?
13545	Is_ that all_ you get?
13545	Mary, did you ever hear this Persian proverb? 13545 Mary, did you notice the gayly- decorated, old- fashioned coffee pot and tea caddy in the corner cupboard?
13545	Mary, have you ever read the poem, The Potter and the Clay?'' 13545 Now,"said Mary,"what shall we do with these stiff, ugly, haircloth- covered chairs and sofa?"
13545	Oh, you mean the picture on the mantel standing near those twin gilded china vases, gay with red and blue paint?
13545	Professor Schmidt, can you tell me the name of that weed?
13545	Speaking of cakes, Aunt Sarah,said Mary,"have you ever used Swansdown cake flour?
13545	That old mulberry tree, from the berries of which you made such delicious pies and marmalade last Summer, is it dead?
13545	They had no trolley cars in those days?
13545	Was there a pottery on your father''s farm, Aunt Sarah?
13545	What is it, dear? 13545 Why did you give your family of dolls such an odd name, Aunt Sarah?"
13545	Why,exclaimed Mary,"were there so many potteries in that locality?"
13545	***** What draws my eye to yonder spot-- That bench against the wall?
13545	And do n''t you think we might paint the floor around the edges of the rug to imitate the woodwork?
13545	And is not common?
13545	And what is this small frame containing a yellowed piece of paper cut in intricate designs, presumably with scissors?"
13545	And who shall say it was not answered?
13545	And why was their hair all worn hanging in one braid over each shoulder, with a band over the forehead?
13545	And, what if we are commonplace?
13545	Are they anything like braided mats?"
13545	Aunt Sarah, where did you get this very old poem,''The Deserted City''?"
13545	Aunt Sarah,"exclaimed Mary,"do you mean a carpet like the one in the spare bedroom?"
13545	Ca n''t we consign them all to the attic?
13545	Could we not have it painted to imitate chestnut wood?
13545	Did you ever see them grow, Mary?
13545	Did you notice the strong, substantial manner in which it is made?
13545	Do n''t you think that would be pretty, Aunt Sarah?"
13545	Do you suppose the same birds return here from the South every Summer?"
13545	Exceeding peace had made Ben Adhem bold, And to the presence in the room he said:"What writest thou?"
13545	FISH, CLAMS AND OYSTER( BONED SHAD) How many young cooks know how to bone a shad?
13545	Have you ever noticed, Aunt Sarah, what a symphony in green is the yard?
13545	Have you ever read the poem,''The Changed Cross?''
13545	Have you ever seen an"Elbadritchel?"
13545	Have you never read the poem?
13545	He said''twas a good, serviceable color, and more economical to buy it all alike, and remarked:''What''s the difference, anyway?
13545	How will I ever repay you for all your kindness to me?"
13545	I''m hired girl What does that make out if I do work here?
13545	In what nobler work could women engage than in work to promote the comfort and well- being of the ones they love in the home?
13545	Is it the same as slip- decorated pottery?"
13545	It may be but a little corner, which you have been asked to fill; What matters it, if you are in it, doing the Master''s will?
13545	Jake, beaming with happiness, said,"Sibylla vos side by me yet?"
13545	Mary is a dear girl, why should she not think of marrying?"
13545	Mary replied,"Do n''t you think men are very queer, anyway, Aunt Sarah?
13545	Mary, have you ever eaten a small, sweet wafer called''Zimmet Waffle?''
13545	No?
13545	No?
13545	Sadie, can you crochet?"
13545	Say not the days are evil-- who''s to blame?
13545	Seeing the letter in his hand she inquired:"What news, John?"
13545	She turned to her Aunt, saying,"Do n''t you think the room looks bright, cheery and livable?"
13545	Should she have equal political rights?
13545	Speaking of salt, my dear, have you read the poem,''The King''s Daughters,''by Margaret Vandegrift?
13545	Suffrage, the right of woman to vote; will it not take women from the home?
13545	Suppose we start a''girls''campfire,''right here in the country?
13545	Then this dull, dark, gray- blue painted woodwork; could any one imagine anything more hideously ugly?
13545	They certainly possessed intelligent faces, but why those queer- shaped Indian dresses?
13545	To quote an old physician,"If horses thrive on oats, why not boys who resemble young colts?"
13545	Was hot er dort i m Schtille g''denkt?
13545	Was n''t it her duty to leave the home and see where these products were produced, and if they were sanitary?
13545	Weescht du''s?
13545	Wer mecht es wisse-- sag?
13545	What did my son say?"
13545	What difference, if an honest heart beat beneath a laborer''s hickory shirt, or one of fine linen?
13545	What makes you think it is condescension for me to address you?"
13545	What to a hungry man is more nutritious and appetizing than a perfectly broiled, rare, juicy, steak, served hot?
13545	Who has not felt the sweet freshness of early morning before"the sunshine is all on the wing"or the birds awaken and begin to chatter and to sing?
13545	Who is it has said,''The discovery of a new dish makes more for the happiness of man than the discovery of a star''?
13545	Why so many strings of gaudy beads around their necks?
13545	Will man accord woman the same reverence she has received in the past?
13545	Wo n''t they look just sweet?"
13545	Would you like to see your Uncle''s old deed, which he came into possession of when he inherited the farm from his father?"
13545	Yes, and without an''alarm clock,''too, Sibylla, eh?"
13545	You remember, we could not decide what use to make of your old, tan cravenette stormcoat?
13545	You see that old locust tree against one side the ruined wall of the house?"
13545	You see the highest flat rock along the Narrows?
13545	[ Illustration: THE OLD MILL]"Aunt Sarah, what is pumpernickel?"
13545	exclaimed Mary,"is lard made from pork fat?
13545	inquired Mary,"is it like rye bread?"
13545	what then shall I say that is both bright and fine?
9936	( 10) How should salt be used in the cooking of:(_ a_) tender vegetables?
9936	( 10) In what way do green and dried peas differ in food value?
9936	( 10) What food substances are found in cheese?
9936	( 11) What is the safest kind of market milk to buy?
9936	( 11) When may the shells of eggs be washed?
9936	( 11) Why can cheese be used to take the place of meat?
9936	( 11) Why should care be taken not to overcook cabbage, cauliflower, and Brussels sprouts?
9936	( 12) What is a good general rule to follow for the length of time necessary for cooking vegetables?
9936	( 12)(_ a_) What is the preferable method of breaking an egg?
9936	( 12)(_ a_) What varieties of peppers are generally used as a vegetable?
9936	( 13) Of what value are the sauces used to dress vegetables?
9936	( 13)(_ a_) For what purposes are eggs beaten?
9936	( 13)(_ a_) To what may the high food value of potatoes be attributed?
9936	( 13)(_ a_) What is pasteurized milk?
9936	( 14) How may milk be pasteurized in the home?
9936	( 14) Why should cheese be mixed with other foods instead of being served alone?
9936	( 14)(_ a_) With what kind of utensil should egg whites be beaten?
9936	( 15) What value has the addition of salt pork or bacon in the preparation of dried beans?
9936	( 15)(_ a_) How may sweet potatoes be prepared for the table?
9936	( 15)(_ a_) What is the effect of heat upon an egg?
9936	( 15)(_ a_) When should milk be sterilized?
9936	( 16) What points should be considered in the purchase of milk?
9936	( 16)(_ a_) How are radishes usually eaten?
9936	( 16)(_ a_) When eggs are used in a mixture that is to be cooked for a long time, when should they be added?
9936	( 16)(_ a_) Why should the cover be left off the kettle during the cooking of cabbage?
9936	( 17) Why is it necessary to give milk considerable care in the home?
9936	( 17)(_ a_) In what way do summer and winter squashes differ?
9936	( 17)(_ a_) What point should never be overlooked in the serving of eggs that are intended to be served hot?
9936	( 18)(_ a_) At what stage is green corn best for table use?
9936	( 18)(_ a_) How should dishes that have contained eggs be washed?
9936	( 18)(_ a_) Why is salsify called vegetable oyster?
9936	( 19) What value have corn pulp and bean purà © e?
9936	( 19)(_ a_) How is milk affected by cooking?
9936	( 19)(_ a_) What may be said of the food value of tomatoes?
9936	( 19)(_ a_) What precautions should be taken in the making of a puff omelet?
9936	( 2) What food substances does butter contain?
9936	( 2)(_ a_) What precaution should be observed in washing greens?
9936	( 2)(_ a_) Why are eggs an important article of diet?
9936	( 20)(_ a_) How should cucumbers be prepared before serving raw?
9936	( 20)(_ a_) What are the advantages of individual baking dishes?
9936	( 3) What food substances do vegetables as a class supply to the diet?
9936	( 3) Why is it possible for a child to remain in normal condition if given only milk for a long period of time?
9936	( 3)(_ a_) If greens, such as endive, appear to be withered, how may they be freshened?
9936	( 4) After butter is purchased, what care should be given to it?
9936	( 4) What is the chief food substance in:(_ a_) an egg white?
9936	( 4)(_ a_) How are Jerusalem artichokes prepared for the table?
9936	( 4)(_ a_) What are the legumes?
9936	( 5) What causes milk to sour?
9936	( 5)(_ a_) How does cooking affect butter?
9936	( 5)(_ a_) To what class of vegetables do lentils belong?
9936	( 6) How may rancid butter be made fit for use in cooking?
9936	( 6) What are the characteristics of wholesome milk?
9936	( 6)(_ a_) How may the food value of mushrooms be increased?
9936	( 6)(_ a_) Of what value is the grading of eggs?
9936	( 6)(_ a_) When is soaking vegetables in salt water necessary?
9936	( 7) What effect has the application of heat on vegetables?
9936	( 7) What is meant by the adulteration of milk?
9936	( 7)(_ a_) What causes onions, especially raw ones, to disagree with many persons?
9936	( 7)(_ a_) What conditions affect the quality of eggs?
9936	( 8) How can the quality of eggs be determined:(_ a_) in the market?
9936	( 8) What quality of milk is of the most importance to the health of those using milk?
9936	( 8)(_ a_) How should onion be added to other foods when it is desired simply as a flavoring?
9936	( 9)(_ a_) How should parsnips be prepared for cooking?
9936	( 9)(_ a_) What is the common commercial means of preserving eggs?
9936	( 9)(_ a_) Why is dirty milk dangerous?
9936	(_ b_) For what foods may they be substituted?
9936	(_ b_) How can economy be exercised in the use of butter in cooking?
9936	(_ b_) How does cookery affect this?
9936	(_ b_) How is it beneficial to the housewife?
9936	(_ b_) How is salsify prepared for cooking?
9936	(_ b_) How may onions be peeled so as to keep off the fumes of their volatile oil?
9936	(_ b_) How may the acidity of tomatoes be decreased?
9936	(_ b_) How may the quality of potatoes be judged?
9936	(_ b_) How may the strong flavor of eggplant be improved?
9936	(_ b_) How may this be recognized?
9936	(_ b_) How should mushrooms be prepared for cooking?
9936	(_ b_) Is the food value of lentils low or high?
9936	(_ b_) Of what value are peppers?
9936	(_ b_) What can be substituted for some of the eggs in a mixture that requires eggs for thickening?
9936	(_ b_) What changes take place in the sterilization of milk?
9936	(_ b_) What food substance do they supply in quantity to the diet?
9936	(_ b_) What food substance is lacking in eggs, and how may it be supplied?
9936	(_ b_) What is the chief use of greens in the diet?
9936	(_ b_) What is the purpose of pasteurization?
9936	(_ b_) What may be said of the food value of radishes?
9936	(_ b_) What other vegetables are cooked in this way?
9936	(_ b_) What part of kohlrabi is used for food?
9936	(_ b_) What points are considered when eggs are graded?
9936	(_ b_) What proportions of salt and water are used?
9936	(_ b_) When is it advisable to make combination vegetable dishes?
9936	(_ b_) Why are eggs cooked in the shell better if they are cooked at a temperature lower than boiling point?
9936	(_ b_) Why is such care necessary?
9936	(_ b_) Why should egg whites not be allowed to stand after beating?
9936	(_ b_) Why should spongy egg dishes be served immediately after cooking?
9936	(_ b_) Why should the seeds and skins of summer squash be removed in preparing this vegetable for the table?
9936	(_ b_) With what kind of egg beater should egg yolks or whole eggs be beaten?
9936	(_ b_) an egg yolk?
9936	(_ b_) in the home?
9936	(_ b_) tough vegetables?
9936	(_ c_) How are chives prepared when they are to be used for flavoring soups, etc.?
9936	(_ c_) How is kohlrabi generally prepared for cooking?
9936	(_ c_) How may the baking of potatoes be hastened?
9936	(_ c_) How may the skins of tomatoes be removed easily?
9936	(_ c_) What are the uses of parsley?
9936	18] VEGETABLES( PART 1) EXAMINATION QUESTIONS( 1)(_ a_) To what is the flavor of vegetables largely due?
9936	Baked Apples: well done?
9936	Black Tea: too weak?
9936	Cheese Soufflà ©: light?
9936	Graham Muffins: light?
9936	Hash- Browned Potatoes: too brown?
9936	MILK, BUTTER, AND CHEESE( PART 1) EXAMINATION QUESTIONS( 1) When milk is used in a meal, what kinds of food may be omitted?
9936	MILK, BUTTER, AND CHEESE( PART 2) EXAMINATION QUESTIONS( 1) From what part of milk is butter made?
9936	Puff Omelet: light?
9936	Stewed Tomatoes: sufficiently cooked?
9936	VEGETABLES( PART 2) EXAMINATION QUESTIONS( 1)(_ a_) How do wild and cultivated greens differ?
9936	baked sufficiently?
9936	even brown color on crust?
9936	even brown on bottom?
9936	heavy?
9936	heavy?
9936	heavy?
9936	hot?
9936	lumpy?
9936	lumpy?
9936	milk curdled?
9936	not brown enough?
9936	not well done?
9936	overdone?
9936	properly seasoned?
9936	properly seasoned?
9936	shrunken?
9936	smooth?
9936	sufficient sugar?
9936	taste of tannin?
9936	tender?
9936	texture coarse?
9936	texture fine?
9936	thick?
9936	too brown?
9936	too dry?
9936	too little fat?
9936	too moist?
9936	too much fat?
9936	too sour?
9936	too strong?
9936	too thin?
9936	tough?
9936	underdone?
9936	underdone?
9936	well flavored?
9936	well seasoned?
9936	well seasoned?
9936	well seasoned?
9935	( 10) What factors influence the length of time required to cook foods?
9935	( 10)(_ a_) Mention the various methods of cooking cereals,(_ b_) What are the advantages of the double- boiler method?
9935	( 11) What are the advantages of:(_ a_) the long process of bread making?
9935	( 11)(_ a_) What influences the proportion of water required and the length of time necessary to cook cereals?
9935	( 12) What is:(_ a_) a sponge?
9935	( 12) What will cause a change in the general proportions of liquid and flour for a batter or a dough?
9935	( 12)(_ a_) At what temperature does water boil?
9935	( 13)(_ a_) Of what advantage is it to add dates to cream of wheat?
9935	( 13)(_ a_) What generally controls the kind of stove to be used for cooking?
9935	( 13)(_ a_) What is the aim in canning foods?
9935	( 13)(_ a_) Why must bread dough be kneaded?
9935	( 14) At what temperature should bread be kneaded?
9935	( 14) What is the approximate temperature for:(_ a_) a moderate oven?
9935	( 15) How should bread be cared for after it is removed from the oven?
9935	( 15)(_ a_) Of what value is gas as a fuel?
9935	( 16) How may hot breads be tested in order to determine whether or not they are properly baked?
9935	( 16) What points are considered in the scoring of bread?
9935	( 16)(_ a_) What advantages have ready- to- eat cereals over unprepared ones?
9935	( 17) What part of bread making may be done in a bread mixer?
9935	( 17) Why are baking- powder biscuits and popovers mixed differently?
9935	( 17)(_ a_) How is heat produced in a stove?
9935	( 17)(_ a_) What is the advantage of serving milk or cream with cereals?
9935	( 18) How should a cellar in which foods is to be stored be built and cared for?
9935	( 18) What are the differences in time and oven temperatures in baking rolls and bread?
9935	( 18)(_ a_) How are Italian pastes made?
9935	( 18)(_ a_) How should the dampers of a coal range be adjusted so as to heat the oven for baking?
9935	( 18)(_ a_) Why does a loaf of nut bread require longer baking than muffins?
9935	( 19) Why should gingerbread be baked in a moderate oven?
9935	( 19)(_ a_) Explain the first steps in cooking macaroni,(_ b_) How much does macaroni increase upon being boiled?
9935	( 19)(_ a_) What is the purpose of a mixer on a gas stove?
9935	( 19)(_ a_) Why is it necessary to store non- perishable foods?
9935	( 2) From what kind of wheat is bread flour usually made?
9935	( 2) How may the housewife control the cost of her foods?
9935	( 2)(_ a_) What is a leavening agent?
9935	( 20) How may the burners of a kerosene stove be kept clean?
9935	( 20)(_ a_) What is a menu?
9935	( 20)(_ a_) Why may macaroni be substituted for meat in the diet?
9935	( 3)(_ a_) How is physical leavening accomplished?
9935	( 3)(_ a_) What is a labor- saving device?
9935	( 3)(_ a_) What is gluten?
9935	( 3)(_ a_) Why are cereals not easily contaminated?
9935	( 4) What kind of utensil should be used for:(_ a_) the rapid boiling of spaghetti;(_ b_) the slow cooking of cereals?
9935	( 4) What three important matters enter into the problem of purchasing food?
9935	( 4)(_ a_) How is chemical leavening brought about?
9935	( 4)(_ a_) What is meant by a blend flour?
9935	( 5) How may the kind and quality of flour be judged in purchasing it?
9935	( 5) What food substance is found in the greatest proportion in cereals?
9935	( 5) Why are soda and sour milk and soda and molasses not accurate leavening agents?
9935	( 5)(_ a_) Name the five substances that are found in food,(_ b_) Of what value is a knowledge of these food substances?
9935	( 6) In making a batter or a dough, how much soda should be used with:(_ a_) each cupful of sour milk?
9935	( 6) What characteristics of cereals make them valuable in the diet?
9935	( 6)(_ a_) What is the function of protein in the body?
9935	( 6)(_ a_) What is yeast?
9935	( 7) How should soda and sour milk or soda and molasses be combined with the other ingredients of a hot- bread mixture?
9935	( 7) What material, besides the food substances, is always present in cereals, and what are its purposes?
9935	( 7) Why is it necessary to measure foods accurately in cooking?
9935	( 7)(_ a_) What is produced by the growth of yeast?
9935	( 7)(_ a_) With what do carbohydrates supply the body?
9935	( 8) What determines the quantity of yeast to use in bread making?
9935	( 8) What is a calorie?
9935	( 8) What is the purpose of cooking cereals?
9935	( 8)(_ a_) In hot- bread batters and doughs, how much baking powder should be used to 1 cupful of flour?
9935	( 9)(_ a_) What occurs when starch is cooked in a liquid?
9935	( 9)(_ a_) What will hasten the bread- making process?
9935	( 9)(_ a_) Why should a systematic plan be outlined before beginning to carry out a recipe?
9935	(_ b_) How is hard water affected by boiling?
9935	(_ b_) How is it possible to tell when dough has been kneaded sufficiently?
9935	(_ b_) How may a gas stove be kept in good condition?
9935	(_ b_) How may the universal consumption of cereals be accounted for?
9935	(_ b_) How may variety be secured in the serving of cereals?
9935	(_ b_) How should baking powder be combined with the other ingredients?
9935	(_ b_) How should rice grains look when they are properly cooked?
9935	(_ b_) How should they be adjusted for cooking on top of the stove?
9935	(_ b_) Is it an advantage to cook cereals for a long time?
9935	(_ b_) Mention and describe the three principal varieties of Italian paste,(_ c_) What tests can be applied to judge the quality of these foods?
9935	(_ b_) On what does the success of breads raised by physical leavening depend?
9935	(_ b_) On what principle does success in drying foods depend?
9935	(_ b_) To what is leakage in the household due?
9935	(_ b_) What are the principal ingredients of hot- bread batters and doughs?
9935	(_ b_) What care in storage should be given to both prepared and unprepared cereals?
9935	(_ b_) What factors should be considered in the selection of cereals?
9935	(_ b_) What foods used in the preparation of macaroni make it a better meat substitute?
9935	(_ b_) What is meant by the term preservative?
9935	(_ b_) What is the effect of leavening agents on batters and doughs?
9935	(_ b_) What is the purpose of the dampers of a stove?
9935	(_ b_) What kind of gas flame is best for cooking?
9935	(_ b_) What part does this play in bread making?
9935	(_ b_) What things are necessary for its growth?
9935	(_ b_) What two things must be supplied to produce the best action of a chemical leavening agent for making a flour mixture light?
9935	(_ b_) What will retard it?
9935	(_ b_) When is its use indicated?
9935	(_ b_) Which should be baked in a moderate oven?
9935	(_ b_) Why is it necessary for the making of bread?
9935	(_ b_) a dough?
9935	(_ b_) a hot oven?
9935	(_ b_) each cupful of molasses?
9935	(_ b_) the quick process?
9935	(_ c_) In what order should the recipes of a menu be prepared?
9935	(_ c_) What temperature is best for its growth?
9935	***** ESSENTIALS OF COOKERY( PART 2) EXAMINATION QUESTIONS( 1) What points must be kept in mind in the selection of cooking utensils?
9935	***** HOT BREADS EXAMINATION QUESTIONS( 1)(_ a_) In what way do hot breads differ from yeast breads?
9935	At 90 cents a 1,000 cubic feet, what is the cost of the gas consumed?
9935	Baking- Powder Biscuit: tender?
9935	Buttered Toast: thin?
9935	Cabbage Salad: properly seasoned?
9935	Cocoa: smooth?
9935	Coffee: strong?
9935	Cream of Wheat: thin?
9935	Creamed Peas: tender?
9935	In making out your report, simply write the name of the food and describe its condition by means of the terms specified in the following list?
9935	Macaroni With Cheese and Tomatoes: cooked sufficiently?
9935	Mashed Potatoes: sufficiently cooked?
9935	Orange Fluff: stiff enough?
9935	Pan- Broiled Chops: tough?
9935	Popovers Filled With Apple Sauce: tender?
9935	Rolled Oats: thin?
9935	Sauce for Orange Fluff: smooth?
9935	Sauce for Peas: smooth?
9935	Scrambled Eggs: dry?
9935	Tea: strong?
9935	Watercress- and- Celery Salad: appearance attractive?
9935	bitter?
9935	browned?
9935	clear?
9935	clear?
9935	creamy?
9935	crisp?
9935	crisp?
9935	dressing well mixed?
9935	flavor agreeable?
9935	flavor disagreeable?
9935	good texture?
9935	heavy?
9935	hot?
9935	improperly seasoned?
9935	improperly seasoned?
9935	light?
9935	lumpy?
9935	lumpy?
9935	lumpy?
9935	lumpy?
9935	lumpy?
9935	moist?
9935	muddy?
9935	not enough salt?
9935	not sufficiently toasted?
9935	of correct thickness?
9935	overdone?
9935	overdone?
9935	overdone?
9935	poor texture?
9935	properly flavoured?
9935	properly seasoned?
9935	properly seasoned?
9935	salty?
9935	salty?
9935	salty?
9935	scum formed on top?
9935	smooth?
9935	smooth?
9935	soggy?
9935	strong?
9935	sufficient salt?
9935	sufficiently baked?
9935	tender?
9935	thick?
9935	thick?
9935	thick?
9935	thick?
9935	thin?
9935	too little liquid?
9935	too much liquid?
9935	too much salt?
9935	too soft?
9935	too soft?
9935	too thick?
9935	tough?
9935	tough?
9935	tough?
9935	underdone( this is observed by shrinking or falling after removing the popovers from the popover cups)?
9935	underdone?
9935	underdone?
9935	unevenly browned?
9935	watery?
9935	weak?
9935	weak?
9935	weak?
9935	well flavored?
9935	well flavored?
9935	well flavored?
33213	A party for us? 33213 And now what else can we do to- day, Mother?
33213	And now, what comes next in a lunch, after sandwiches?
33213	And what are they to eat with it?
33213	And what hot drink are you going to have, Mother?
33213	And what will they have to eat? 33213 Are n''t they lovely, too?"
33213	Are the berries washed?
33213	Boys would be perfectly wild to make these,laughed Miss Betty,"if only they knew how; but of course if you do n''t care to--""What are they?"
33213	But do you really think you can do all that? 33213 But do you think we could make them?
33213	But only_ twenty_ particular friends, Mildred? 33213 But then,"said Father Blair complacently,"what else can you expect?
33213	But we will put down the gingerbread first; and, by the way, what do you think Betty calls it? 33213 But what do you go to school for, if not to learn multiplication?
33213	But what do you make sandwiches out of if you do n''t use meat? 33213 But where can I go, school and all?"
33213	But, Mother, if you had nice roast- beef slices, you would not chop those up, would you?
33213	But, Mother, what about the salad?
33213	But, Mother, what can_ I_ make?
33213	But, Norah, if you ca n''t begin till you know how, how does anybody ever learn? 33213 Delicious little strawberry shortcakes; do you remember your rule for biscuits?"
33213	Do n''t you want me to help you make them, Brownie?
33213	Do n''t you wish you could cook, Jack?
33213	Even Jack?
33213	For school, for examples and compositions?
33213	He wo n''t need three; ca n''t I have one for my lunch here?
33213	How do you make one?
33213	How long do you boil them, Jack?
33213	How shall I cover it, Mother?
33213	I mean, I''d take just a little of everything, enough to make the egg taste good?
33213	I think we ought to have something to finish off with-- to eat with the cookies and marguerites; do n''t you think so?
33213	I? 33213 Is Mildred going to make everything all alone?
33213	Is n''t it queer that some girls just hate to cook, and think it''s simply dreadful when they have no maid and have to do their own work?
33213	Lovely? 33213 May I make it?"
33213	Mildred, did you really make that soup? 33213 My dear,"she said,"do you remember hearing Father speak of his old friends the Wentworths, whom he used to know so well years ago?
33213	No knives, because there is no meat,said her mother;"but if we were going to use them, which side would you put them on?"
33213	Now for the potatoes; what kind do you think you would like?
33213	Now have n''t you one more receipt, dear Miss Betty? 33213 Now how is your fish getting on?
33213	Now what can I have for to- morrow? 33213 Now what next?"
33213	Now what next?
33213	Oh, do you really think we need salad with all these good things?
33213	Oh, what?
33213	Oh, what?
33213	Paste on papers or something?
33213	Perhaps Miss Betty would like to have you visit her,Mildred said;"would n''t that be fun?
33213	Sandwiches and cake-- what else can you think of for luncheons, Betty?
33213	Shall we make the cocoa now?
33213	The freezers?
33213	Things do n''t sound as good as they taste, do they?
33213	What are they for?
33213	What do I get for it?
33213	What do you suppose Miss Betty wants_ me_ to do?
33213	What else are we going to have, Father Blair?
33213	What for, Miss Betty? 33213 What is there?"
33213	What is''simmer?
33213	What shall we have for the supper?
33213	What shall we make to- day, Mildred?
33213	Why did n''t I make eight dozen of them?
33213	Why not cook?
33213	Why not let Mildred put it up? 33213 Why not make some other things that are just as good?
33213	Why not, Norah? 33213 Yes, indeed; and then some dessert that children like; will that be enough, do you think?"
33213	You can invite Miss Betty yourself wo n''t that be nice?
33213	You do n''t need a receipt for cocoa, do you?
33213	You do?
33213	You know how to make French dressing, do n''t you, Mildred?
33213	And I''ve become quite a cook; now have n''t I, Father Blair?"
33213	And actually make that junket?
33213	And are you sure you do not want me to help you put on the silver?"
33213	And could you make them all?"
33213	And do n''t you think it would be nice to have it in here on the big library table?
33213	And how did you get along, Jack?"
33213	And is n''t it fun to have company come when you do n''t expect it?
33213	And now what comes next?"
33213	And now what shall we have to eat?"
33213	And poach that beautiful egg?
33213	And the Hallowe''en things in the chafing- dish?
33213	And the attic picnic, Brownie?
33213	And what about jelly?"
33213	And what else can we have?
33213	And, Norah, you had some of the citron left from the plum- pudding, had n''t you?"
33213	Are n''t the biscuits done yet, Mildred?"
33213	Are n''t they fine?"
33213	As soon as Miss Betty appeared, Mildred asked,"Now what first?"
33213	Brownie''s slip said:"If you were ordering breakfast to- morrow morning, what would be the nicest things you could think of?
33213	Brownie, here is a receipt for you; do you think you can manage it all alone?"
33213	But do you think we can make enough ice- cream here at home for twenty people?
33213	But first, Brownie, can you lay the table for us?"
33213	But how many receipts have you, Jack?"
33213	But what are they?
33213	But what can we have?
33213	But when everybody had come, Mother Blair said:"Wo n''t you go upstairs?"
33213	But why not make something else to begin with, jams and jellies and other good things?
33213	But, Father, you wo n''t want me ever to make cake or desserts, will you?
33213	But, Mother, if we have the party on Saturday, Norah will be very busy, and who will make the cream?"
33213	CHAPTER XV THANKSGIVING DAY SUPPER"Mother Blair, did you ever think that Thanksgiving Day has one great defect?"
33213	Ca n''t I make some for lunch to- day, Mother?"
33213	Ca n''t I make something right away to- day?"
33213	Ca n''t I make that for Sunday dinner?"
33213	Ca n''t you see how lovely it will be?
33213	Can you make those all alone?"
33213	Cold turkey to begin with, and something hot to go with it, and-- and what else, Mother Blair?"
33213	Could n''t I just set the dish on the table for two minutes before I put it away?"
33213	Do n''t you think the cookies will do?"
33213	Do n''t you want to learn to make biscuits like Mildred''s, Jack?"
33213	Do you do that on purpose?"
33213	Do you know how to grease them?"
33213	Do you remember how cross she was?"
33213	Do you remember your cheese dreams at the House- in- the- Woods party, Jack?
33213	Do you suppose Norah could put up one for me every morning?"
33213	Do you suppose you three children could get the supper and serve it all by yourselves?"
33213	Do you think that is a good breakfast, Mother?"
33213	Do you think that would do?"
33213	Do you think you could manage it?
33213	Does n''t that look pretty?"
33213	Got any cooking for a boy to do-- proper cooking, I mean?"
33213	How do you make them?"
33213	How many are you going to have?"
33213	How many do you want?"
33213	How many times over must you make the rule?"
33213	How will you have it, boiled or roasted?"
33213	How would that do?"
33213	I mean, what shall we have to eat?"
33213	I think I shall want about six cakes; how many will you need?"
33213	I will give you the receipt for it now, and after everybody is here and you have said''How do you do?''
33213	I wonder if five year olds play games?
33213	I wonder if she would let me help her?"
33213	If one quart will be enough for seven people, how many quarts will be needed for twenty?"
33213	Is n''t that your mother calling?"
33213	Make some sort of dessert?"
33213	May I, Norah?"
33213	Mother Blair, do you think we could play in the attic with Helen''s doll and Araminta, if I get her out, or what can we do?"
33213	Next time we come, have twice as much of everything, wo n''t you?"
33213	Now anything more?"
33213	Now are you ready for the next question?"
33213	Now comes the cocoa, and I can make that all alone; may we use the little after dinner coffee cups to drink it out of?
33213	Now do n''t you think that is almost enough for the picnic?"
33213	Now for the egg; can you poach that, do you think?"
33213	Now that is all, and it''s what I call a perfectly delicious luncheon, do n''t you?"
33213	Now what can we have?
33213	Now what did Norah find for you?"
33213	Now what shall we have?
33213	Now would you like just a very easy jelly?
33213	Now would you like some more strawberry receipts for your cook- book?"
33213	Now, Jack, do you want to try?"
33213	Only how do you do it?"
33213	Or would he be left at home merely because he did not know how to cook?
33213	Shall I put on a fork or a spoon for the shortcake?"
33213	Shall I write out the receipts for you now?
33213	Suppose we have veal loaf?"
33213	That afternoon, when Jack came home from school, he shouted up the stairs:"Say, Mildred, what will you take to do up lunches for the crowd?
33213	Then she went into the parlor and said"How do you do?"
33213	There-- doesn''t that look sweet?"
33213	Was n''t that a good supper?
33213	What about the rest of the class?"
33213	What can we make with pie- crust?
33213	What can you think of that we can do to make it so?"
33213	What do you like best to eat in all the world?"
33213	What do you think I''d better give her for lunch, Miss Betty?"
33213	What else can you think of that would be nice?"
33213	What kind do you think would be best?"
33213	What kind of a party?"
33213	What shall it be, Mildred?
33213	What shall we have for supper?
33213	What sort of a party shall we have, Mother?
33213	What would you think of the potato puff Norah makes out of left- over mashed potato?"
33213	When you have used it do n''t forget to wash it out for her, will you, dear?"
33213	Where is that CÃ ¦ sar?
33213	Why do n''t you and Brownie together make some nice grape jam to- morrow?"
33213	Why do n''t you have a little bit of a party for her?
33213	Wo n''t that be fun?
33213	Wo n''t those be pretty?"
33213	Would n''t it be better to buy it?"
33213	Would you like scalloped oysters?"
33213	Would you like to have some more strawberry ice- cream receipts to go with it?"
33213	Would you mind picking some for me?"
33213	You are really learning lots about cooking, are n''t you?
33213	You wo n''t forget, will you?"
33213	[ Illustration: Brownie and Mildred Making"Chocolate Crackers"]"What sounds good?"
33213	[ Illustration:"''But Norah, if You ca n''t begin till You know how, how does Anybody ever Learn?''"]
33213	and"Did you ever taste such muffins?"
33213	and"Did you really, really make all these good things yourselves, children?
33213	she said, as she and Mildred finished arranging them,"do n''t they look pretty?
42803	''All this brings me to the point of my letter, which is: wo n''t you please let me come and live with you for a year and learn how to manage? 42803 And desserts?"
42803	And did you buy a kerosene- stove, too?
42803	And do n''t you have to rise with the lark to get a breakfast of two courses?
42803	And do you have fish on Fridays?
42803	And do you have muffins and cakes and those hot breads?
42803	And do you think you save a lot by doing up vegetables?
42803	And eggs, now; may I ever make desserts with them?
42803	And how about groceries and such things?
42803	And how about salads?
42803	And how often do you clean the silver?
42803	And is it cheap?
42803	And may a mere man inquire where on earth you are going to store all these things in our flat?
42803	And spill the greasy dish- water around the edge of the dress, as you did before?
42803	And the china?
42803	And there is ice; or do they use ice in the country?
42803	And watermelon rind-- don''t you do something with that?
42803	And what comes next?
42803	And what did it cost?
42803	And whatever is yellow tomato salad? 42803 And when do you have the preserves and canned fruit?"
42803	Aunt Maria? 42803 But do n''t you have to keep supplying these things over and over?
42803	But do n''t you think veal would be pretty expensive in March? 42803 But do you think croquettes would be enough dinner for a hungry man?
42803	But just how do you sterilize cans?
42803	But why is the main course fish instead of meat?
42803	But with other things besides groceries which you must have, table- linen and bed- linen and towels, how do you do about buying those things? 42803 But, Mary, why do you skip all the breakfasts and luncheons?
42803	Could you not do with a maid as the Southerners do with their colored people, and give out stores every morning?
42803	Did I say never? 42803 Did you buy them out of Incidentals?"
42803	Do n''t you always buy things by the quantity? 42803 Do n''t you know those little pear- shaped yellow tomatoes you see in summer?
42803	Do n''t you think we ought to do up some fruit for Aunt Maria, Mary?
42803	Do you always write down what you are going to have? 42803 Do you buy bones and things for stock soup?"
42803	Do you buy extra cream for these cereals?
42803	Do you ever do up vegetables?
42803	Do you ever have corned beef?
42803	Do you mean hard- shelled clams or soft?
42803	Do you mean you pour off the soup, and it is all right just as it is?
42803	Do you never set the breakfast- table at night?
42803	Do you put a bone in purà © es?
42803	Do you really mean we are never to have a roast?
42803	Do you really save much by making it yourself? 42803 Do you remember that friend of mother''s, Mrs. Grant, who had that perfect palace of a house and an income of fifty thousand dollars a year?
42803	Do you suppose any mere man is going to know that he is eating cheap meat unless you actually tell him so in plain words? 42803 Do you wear the same thing summer and winter?"
42803	Does n''t that sound good?
42803	Does n''t your gas cost you a great deal each month? 42803 Does your jelly always''jell?''"
42803	Have you any idea what you spend for meat a day?
42803	How about luncheons, now? 42803 How about potatoes?"
42803	How do you make that salad?
42803	How do you make those?
42803	How many do you use a week, anyway?
42803	I do both ways; I say to myself when I buy anything,''What form can this take to- morrow?'' 42803 I suppose you had sweetbreads for luncheon once or twice?"
42803	Is that all for to- day?
42803	Is that the end of the lesson for the day?
42803	It did? 42803 Mary, did you ever think what you would do if you had to live on just a few cents a day?
42803	No new potatoes for us, I suppose?
42803	Now, before I forget it, tell me why the drumsticks are to be served''on toast?'' 42803 Oh, that''s the trouble with the dinner- party, is it?
42803	One thing more; do you believe it pays to spend so much time and thought and all that on doing over things? 42803 Suppose you ca n''t get crabs; what do you do then?"
42803	Suppose you do n''t get enough for two nights, or the man eats more than you expected he would and you are short, what do you do then?
42803	That reminds me; are you infallible, Mary? 42803 Then how am I to know what to do?
42803	Then the first question to settle is this:''What is a little?'' 42803 Then what shall I put down under Rent?
42803	This game evidently has more to it than you thought when you began to learn it, has n''t it? 42803 Was n''t that the''Weal and hammer''of the Boffins?"
42803	Well, how is this? 42803 Well, is the last word that the city is the only place to live in economically?"
42803	Well, leaving meals for a moment, do you try and cut down on other things, such as coffee, for example? 42803 Well, what do you think of the difference between it and this place?"
42803	Well, why ca n''t I have a woman just to clean, say a day, or even half a day at a time, and put out my washing?
42803	What do you think about meat? 42803 What forfeit?"
42803	What have you written down?
42803	What will you do? 42803 Whatever shall we do, now, Mary?
42803	Where will you buy celery in July, my dear? 42803 Who waits on the table?"
42803	Why did I go to all the trouble to teach you that Game of Menus, I''d like to know, if this is the result? 42803 Why do you begin with dinners?
42803	You passed lightly over the subject of cake for supper; do n''t we have chocolate layer- cakes at all?
42803	You use a coffee machine, I see; do you like it better than the old way of making the coffee in the kitchen?
42803	And Mary, did you see what a big, big piece of roast was left over?"
42803	And do you-- now honestly, Mary-- do you think I know enough to keep house all by myself?"
42803	And is n''t it fine to have the money ahead instead of having to catch up later on when we have forgotten all about the occasion?"
42803	And now one thing more about steak: did you ever hear of a flank steak?"
42803	And why string- beans, when parsnips and salsify are plenty?
42803	And with this enormous expense you pay for vegetables, milk, eggs, butter, and all the rest, and yet put pennies in the kitchen bank?"
42803	Are there plenty of eggs?
42803	Are we never to have those?"
42803	Are we never, never to have that?
42803	Are you so awfully fond of toast as all that?"
42803	As for dessert, what will you have instead of mince pie?"
42803	As to strawberries-- strawberries in July?"
42803	Being both cheap and filling, what more could one ask?"
42803	But I agree for this time, and when you have the larger luncheon you will get the waitress, wo n''t you?"
42803	But how do you do about waiting on the table?
42803	But if you can not have those and can not buy on purpose, what can you have?"
42803	But if you have come to a stopping- place, may I speak?
42803	But what is the matter with corned beef and cabbage?
42803	But why have potatoes and barley at the same meal?
42803	But why that particular pudding?"
42803	But you get the idea, do n''t you?"
42803	By the way, did you see me cook that?
42803	Can you not have the canned cherries another way?"
42803	Can you really economize on those?
42803	Celery, however, I am afraid was rather expensive, was n''t it?
42803	Could you not have had shredded cabbage instead?
42803	Did you say you could or could not cut down on those?"
42803	Did you see the butcher shop when we came up from the station?"
42803	Do n''t you know how often the cook- books say,''serve with sippets of toast?''"
42803	Do n''t you think we might leave desserts now?
42803	Do n''t you think you might as well buy fresh ones as to put so much strength in these?"
42803	Do we settle the servant question here and now, offhand?
42803	Do you have a poorer quality to save money?"
42803	Do you keep jumping up and down all the time?"
42803	Do you lay in a supply every year at a regular time, or get them as you go along?"
42803	Do you want your husband to expire in agonies that very same night?
42803	Do you wear these gowns when you are alone?"
42803	Go down- town for more?"
42803	Has the bank suspended and are you considering how best to break the news to me, or has Dolly eloped with the ice- man?"
42803	How about that dessert?"
42803	How about the laundress''s bills and the cost of the dishes?"
42803	How did you ever get them?"
42803	How do you have such a pretty table all the time and still economize in everything, including time and strength?
42803	How do you plan your meals?
42803	How is this?
42803	How is this?
42803	However, I can remind you of them now, ca n''t I?
42803	I seem to hear broilers cackling; or do n''t fowls cackle in the spring- time of their youth?
42803	I suppose the custard does not call for eggs?"
42803	I think I have sufficiently impressed that on your mind, have n''t I?"
42803	I think I''ll do my own work and have a woman in to wash and iron and clean by the day; that will save something, wo n''t it?"
42803	I wait on the table, I suppose?"
42803	In other words, do you never make a mistake and overrun your allowance?
42803	Is it really a nice place, Mary?"
42803	Is n''t it a nuisance to have to make it?"
42803	Is n''t it too provoking we ca n''t do that way in town?
42803	Is n''t that a stroke of economy?
42803	Is that for my benefit?
42803	Is that the end of salads?"
42803	It is quite a saving to have an ice instead of an ice- cream, is n''t it?
42803	It seems strange and unpleasant, does n''t it?
42803	It was a lovely and delicious meal, was n''t it, Dick?"
42803	Let me see; what can we have?
42803	Living has been very cheap this summer, has n''t it?"
42803	Mary, do you think we shall ever be able to have a real live cow of our very own?"
42803	Meanwhile, tell me truly: have you saved as much money as you expected to when we came out here?"
42803	Now are not my stoves worth their weight in gold?
42803	Now do you think I have told you enough about meat to enable you to keep the wolf from the door?"
42803	Now for our table: do you suppose we could get some violets from the country?
42803	Now what did it cost?"
42803	Now what is to be to- day''s lesson?
42803	Now what will it cost us a year for our table?"
42803	Now when will you have another?"
42803	Now who in the world can she possibly be engaged to?"
42803	Now, why have in September the food you should reserve for winter, and why omit all the good fall vegetables and fruits?
42803	One of them is this: do you always look as neat and trim when you do your work, or is this costume a sort of stage- dress for my benefit?"
42803	Or is this closet the lesson all by itself?"
42803	Perhaps there is a model cart with everything spick and span, and driver in a white jacket; who knows?"
42803	Shall I say$ 40 a month and put down nothing for fuel?
42803	Shall we have the little maid?"
42803	Still winter?"
42803	Suppose for a time you had practically nothing at all, how would you manage then?"
42803	Tell me how much these are going to cost?"
42803	Tell me instead whether you do up anything besides apples in winter?"
42803	Tell me this: are we never to have any green things, celery or lettuce, for instance?"
42803	That is really no trouble, is it?"
42803	Then the steak; is n''t it fortunate that I had not put it over to cook?
42803	What in the world are they?"
42803	What shall we have for dinner to- night?
42803	What should have begun that dinner, Dolly, in December?"
42803	What will you have?"
42803	What''s the matter?
42803	When chair coverings wear out, and carpets, and your china set breaks to bits gradually till it disappears, do you fly to Incidentals, or what?"
42803	Who could she possibly be engaged to but Fred Mason?
42803	Why did you let me buy it, Dolly?
42803	Why not substitute strips of veal, breaded?
42803	Why not try this way?
42803	Why soup at all?"
42803	Why?"
42803	You know what a shin of beef is, do n''t you?
42803	You would not like to have a dyspeptic husband, would you?
38215	''Homesick''for Mother?--or was to- day''s lesson too hard?
38215	''May I see your book, my dear?'' 38215 ''You do, do you?''
38215	A new kind of cooking pan?
38215	A piece of toast?
38215	A secret, Mary Frances?
38215	A secret?
38215	All ready?
38215	All the ma- ter- i- als you''ll need ready?
38215	Are n''t you nearly ready?
38215	Are they all right?
38215	Are they all to be boi-- boiled?
38215	Are you hungry yet?
38215	Are you ready?
38215	Begging pardon, sir,said the tramp, touching his cap,"but may I say one word?"
38215	Billy-- really?
38215	Ca n''t you find it?
38215	Can you bake them? 38215 Can you bake them?"]
38215	Did Mary Frances make this cake?
38215	Did n''t I tell you,--''not another word''until I spoke to you?
38215	Did the Aunt like the little Miss''cooking?
38215	Did you say anything?
38215	Did you think I minded Bob?
38215	Did you, or did you not, please,asked Aunty Rolling Pin,"mention''Biscuits''this morning?"
38215	Do n''t you remember they all went over to Aunt Maria Hush''s for dinner Saturday night, and for Sunday?
38215	Do you promise?
38215	Does n''t that mean you?
38215	Does she come to- night?
38215	Ever make any biscuits, child?
38215	Flounder? 38215 H- o- w d- o?"
38215	Have you had many?
38215	He''s dead,exclaimed the excited Kitchen People, and began to wring their funny little hands, and to cry"Oh, why did- de- die?
38215	Here?
38215	How are you getting along, children?
38215	How do I make a pretty border?
38215	How do you do, Kitchen Folks?
38215	How do you know you''ll be used?
38215	How do you know?
38215	How do, little Miss?
38215	How is it?
38215	How old are you, now, anyway?
38215	How will you know how much potato to put into the soup?
38215	I had no idea you----"That I wanted to go?
38215	I mean what I say,said Aunty Rolling Pin;"is n''t that what I said?"
38215	I will,said Aunty Rolling Pin;"here''s part of a lecture the teacher used to give:[ Illustration:"What do you know about cakes?"]
38215	If everybody''d just mind his own cooking-- who ever rolls cakes?
38215	Is it possible Aunt Maria forgot to dry you last night?
38215	Is it really my turn?
38215	Is it right?
38215	Is that all?
38215	Is that right?
38215	Is that the last recipe?
38215	Is the salt in the flour?
38215	Is''Old Puff- away''ready?
38215	It seems more stylish, do n''t you think?
38215	It''s wonderful,she said,"wonderful; who showed you how?"
38215	Let me see,--will all the others need paring? 38215 Mary Frances,"asked Billy,"what''s better than a cream chocolate?"
38215	Mother made some just before she was ill."But have you the walnuts?
38215	Mother, dear,begged Mary Frances,"ca n''t I get lunch for Brother and me?
38215	Mother,she asked,"Aunt Maria will be gone home most of the day time, while you''re away, wo n''t she?"
38215	My face is black, is it? 38215 My,"she said,"can you all talk?
38215	Now, sift a little flour on the board and-- oh, how many tarts are you going to make?
38215	Oh, Father,Mary Frances begged,"wo n''t you come to- morrow?
38215	Oh, I say, Sister,said Billy;"I''ll pretend I''m Father-- won''t that do?
38215	Oh, Mary Frances, will you?
38215	Oh, are you awake, Mother? 38215 Oh, dear,--shall I open the door?"
38215	Oh, my aunt!--has the old lady went?
38215	Oh, why did- de- die? 38215 Oh, why did- de- die?
38215	One last riddle,said Mary Frances''father, bidding the young people good- night:"''Why is Mary Frances the happiest girl in the world?''"
38215	Please show me the trick now, will you?
38215	Please, Miss-- a cup o''tea-- anything? 38215 So soon?"
38215	That right?
38215	The little girl-- that there is a little girl----"Is that all you know?
38215	Time to weep?
38215	To the circus?
38215	To the fair?
38215	To what other school could you go to learn about me?
38215	Two cream chocolates, I guess,said Mary Frances, passing the box--"but, Billy, listen:[ Illustration:"What''s better than a cream chocolate?"]
38215	Very elegant!--but that''s a lot to do, is n''t it?
38215	Was that his recipe for Fried Chicken?
38215	Well, Aunty Rolling Pin?
38215	Well,laughed Mary Frances,"and what do I do?"
38215	What can be burning?
38215	What can it be?
38215	What did Blue Pitcher say?
38215	What did he do?
38215	What else do you have?
38215	What has my little girl there?
38215	What in the world is that child doing? 38215 What in the world shall I have for lunch?"
38215	What is it, child?
38215	What shall I do? 38215 What was the last?
38215	What was the last?]
38215	What will I do for it?
38215	What will Mother say?
38215	What''s all this about?
38215	What''s for dinner?
38215	What''s the matter, child?
38215	What''s the matter?
38215	What''s the matter?
38215	What?
38215	When will you want me to come?
38215	Where are they now-- do you know?
38215	Where did this feast come from?
38215	Where did you learn how?
38215	Where''s the cook? 38215 Where?"
38215	Where?
38215	Who are you talking to, Mary Frances?
38215	Who dares correct me?
38215	Who knows what''s in the woods?
38215	Who sent that in?
38215	Who showed you how?
38215	Who''d know better?
38215	Who''ll measure the lard?
38215	Who''s that?
38215	Who''s that?
38215	Who''s there? 38215 Why did n''t you call?"
38215	Why did n''t you invite some company?
38215	Why did n''t you tell me,Mary Frances asked,"that a fresh cake, if cut, would''fall?''"
38215	Why not take a taste?
38215	Why, do n''t you know, child?
38215	Why, what''s the matter with Coffee Pot?
38215	Why, where is my little girl?
38215	Why, who are you?
38215	Why?
38215	Why?
38215	Why_ did_-de- die?
38215	Will you help me when I do need you?
38215	Will you kindly say it over slowly? 38215 Wo n''t you tell me, please?"
38215	Wo n''t you try it?
38215	Yes, ma''am,said Mary Frances, not un- der- stand- ing the big word--"do you want me to call for it now?"
38215	Yes,said Mary Frances,"I am to use[ Illustration:"What is it child?"]
38215	You did, Aunt Maria?
38215	You do, do you?
38215	''How far are you?''
38215	*****"It was a lovely Tea Party, was n''t it, Angie?"
38215	--------"Too bad, Father, ca n''t you?"
38215	Anything else?"
38215	Anything ready?"
38215	Are n''t dolls stupid compared with Kitchen Folks?
38215	Are n''t you''shamed?
38215	Are the cherries ready, child?"
38215	At length there came a pounding on the door, and a high little voice-- or was it two voices?
38215	By the way,"he asked,"why do n''t you make it into Milk Toast for your mother?
38215	Ca n''t you wait a minute?"
38215	Can you do it?"
38215	Can you make the next slice without a word more?"
38215	Do n''t you see?
38215	Do you promise?"
38215	Eat a hundred?
38215	Flounder?
38215	Have you been playing in the coal?"
38215	How do you know?"
38215	How many can you hold?"
38215	I wonder why pie tastes so good, if it is n''t good for us?
38215	If I bring her now, can you help us,--as you generally do me?"
38215	Instead,"When does Aunt Maria come?"
38215	Is n''t it lovely?"
38215	Is n''t that good?
38215	It keeps me so sad-- won''t you tell us a story?"
38215	It was Tea Kettle that was speaking:"So, he put the eight feathers in a pan, and cooked them----""Who did?"
38215	Lunch ready?"
38215	Mother does n''t allow me----""Just one sweet mouthful?"
38215	My lessons just came to Omelet, and-- why, what''s the matter with it?"
38215	Now, riddle me that?
38215	Now, why open the salmon an hour ago?"
38215	Oh, is n''t this too good?
38215	Paring potatoes?
38215	Plates ready?"
38215	Please, Mother, ca n''t I try?"
38215	Seeing no one,"Why,--where?
38215	Then eat them up myself-- wouldn''t you?
38215	There is only one left-- won''t you have that?"
38215	Understand?"
38215	Well, what do you dare tell me?"
38215	What can it be?
38215	What d''you say if we all turn in and help her?"
38215	What do they use White Sauce for?"
38215	What of it if it is n''t proper to wear it until after six o''clock?
38215	What shall I do?"
38215	What''s that I smell burning?"
38215	When I learned, I had on my hat-- Where was I?
38215	Where in the world has that child been?
38215	Where is she?"
38215	Where''d I put my book?
38215	Where''s our little mistress, I wonder?"
38215	Where''s the mistress?"
38215	Where''s the recipe?
38215	Why do n''t you speak?"
38215	Why, did n''t you call me, Sillies?
38215	Why, my dear little girl, what are you doing?"
38215	Why,--who are_ you_?"
38215	Will they talk before them?"
38215	Wo n''t that be fine?"
38215	Wo n''t you have some of our lesson?--Some of the Apple Snow we made for our lesson, I mean?"
38215	You know the way, do n''t you?"
38215	[ Illustration: My dear Dollies: May I have the pleasure of your company at a Doll''s Kitchen Party this afternoon at three o''clock?
38215	[ Illustration: Teased Sauce Pan]"Tell us about it?"
38215	[ Illustration:"A secret?"]
38215	[ Illustration:"Did Mary Frances make this cake?"]
38215	[ Illustration:"Did the Aunt like the little Miss''cooking?"]
38215	[ Illustration:"Did you mention''Biscuits''this morning?"]
38215	[ Illustration:"Do n''t you know, child?"
38215	[ Illustration:"How did this happen?"]
38215	[ Illustration:"Is it right?"
38215	[ Illustration:"It was a lovely Tea Party, was n''t it Angie?"]
38215	[ Illustration:"May I say one word?"]
38215	[ Illustration:"Oh, Bob, I say--"]"Now, Billy,"cried Mary Frances,"what have you been telling?"
38215	[ Illustration:"Please, Miss-- a cup o''tea-- anything?"]
38215	[ Illustration:"See if my turn does n''t come soon?"]
38215	[ Illustration:"That right?"]
38215	[ Illustration:"To the circus?"]
38215	[ Illustration:"What do you think?"]
38215	[ Illustration:"What has my little girl there?"]
38215	[ Illustration:"What''s the matter, child?"]
38215	[ Illustration:"Who dares correct me?"
38215	[ Illustration:"Who showed you how?"]
38215	[ Illustration:"Who''d know better?"]
38215	[ Illustration:"Why did n''t you call me, Sillies?"]
38215	[ Illustration:"Why, what''s the matter with it?"]
38215	[ Illustration]"Invite somebody-- can''t I bring Bob and Eleanor over some day soon to lunch?"
38215	and will you help me?
38215	asked Mantel Clock,"what do you know?"
38215	did- de- die- die- die?"
38215	how did this happen?"
38215	why-- who made it?"
38215	why-- who made it?"]
36007	All in favor?
36007	All right?
36007	All theirs? 36007 All these''eats''that travel so well will be splendid to send for Christmas gifts to people at a distance, wo n''t they?
36007	And there may be letters to write,urged Roger,"and who''d do them?"
36007	Any one want the dimensions?
36007	Any superfluous hinges around the house, Dorothy?
36007	Anybody else got any ideas on this decoration need?
36007	Anything pretty?
36007	Are they as bad as that?
36007	Are you ready to vote?
36007	Are you ready? 36007 Are you ready?
36007	Are you sure he would n''t be afraid?
36007	Are you sure her name is Elisabeth?
36007	Are you sure they''ll keep?
36007	Are you sure they''ll knit for the children?
36007	Aunt Louise would n''t mind, would she?
36007	Big ones or little?
36007	Bless us, what''s that?
36007	But shall we need any to speak of?
36007	Ca n''t he study yet?
36007	Ca n''t we go right after school to- morrow and buy the yarn for them, Mother?
36007	Can we use our famous wrapper pattern?
36007	Can we weave now?
36007	Can you get the School Hall free?
36007	Can you people be here?
36007	Contrary minded?
36007	Could n''t we boys make some sort of rack divided into cubes or even knock together a set of plain shelves? 36007 Could you do that and take care of ours, too?"
36007	Della-- anything to say?
36007	Did I bust my leg?
36007	Did Miss Dawson say it would travel?
36007	Did Tom say anything about coming to see us?
36007	Did it disturb Fräulein?
36007	Did n''t he die at that very moment, Herr Doctor?
36007	Did she ask you?
36007	Did what disturb Fräulein?
36007	Did you bring a petticoat pattern, Margaret?
36007	Did you draw them or did you get the ones that are already printed on cloth?
36007	Did you see her to- day?
36007	Did you see the paper this morning?
36007	Disturb Fräulein? 36007 Do n''t you recognize Schuler?"
36007	Do n''t you remember the beauty box he made Margaret?
36007	Do n''t you remember we went outside the gate and picked flowers and decorated the stage?
36007	Do n''t you think Mademoiselle would have sent word to Fräulein if he had died?
36007	Do n''t you think so? 36007 Do n''t you wish we could see them open them?"
36007	Do we want to take things from outside of the Club?
36007	Do you notice that this stencil has been shellacked so the edges wo n''t roughen when I scrub? 36007 Do you remember the steps, Dorothy?"
36007	Do you see what an opportunity the different colored cambric gives?
36007	Do you think he really died?
36007	Do you think we could go to New York to see the_ Jason_ sail?
36007	Do you want to know what I think is the trouble with all of you?
36007	Does any one second the motion, that we work first for the Christmas Ship?
36007	Does n''t anybody else know how to make them?
36007	Does she speak of him?
36007	Dull edged?
36007	Fast color, eh?
36007	For the orphans?
36007	Has any one been to the Old Ladies''Home to gather up what they have there?
36007	Has any one come across anything that we can do here in Rosemont or in Glen Point or in New York? 36007 Has any one thought of anybody else we can benefit?"
36007	Has anybody any ideas? 36007 Has anybody any more ideas to get off her alleged mind this afternoon?"
36007	Has she heard from him since the war began?
36007	Have a thuck?
36007	Have any of you girls any ideas on the subject?
36007	Have n''t my lessons on scientific management soaked in better than that?
36007	Have n''t you seen the pictures of European peasant women and little girls with awfully full skirts? 36007 Have we got enough numbers on the program, Helen?"
36007	Have we got to vote over again?
36007	Have you heard Roger or Helen say anything about Fräulein lately?
36007	Have you put them together yet?
36007	He did n''t cut her off with a shilling, then?
36007	How about a chorus in costume?
36007	How about longer sleeves, Mother?
36007	How about sewing purses? 36007 How about you, Tom?"
36007	How are you?
36007	How can we boys apply that?
36007	How could we get a message to her? 36007 How did she happen to lose touch so completely with her family?"
36007	How did you make this thing, anyway?
36007	How do you carry your woof across?
36007	How do you fasten it?
36007	How do you hang it up?
36007	How do you make that?
36007	How do you make the handle?
36007	How do you make those?
36007	How do you put the top and the sole together?
36007	How do you sew them together?
36007	How does the lamp shade idea work out?
36007	How far is the leather work like the metal work?
36007	How in the world do you happen to be so up in manicure articles?
36007	How is Fräulein?
36007	How large is_''mighty_ small''?
36007	How would it do if we Club girls made just coats and wrappers and sacques from that pattern of Helen''s, and petticoats? 36007 How would it do to get together a lot of things for Christmas for the orphans?
36007	How? 36007 How?"
36007	I do? 36007 I suppose we can get the rolls by wholesale in assorted colors, ca n''t we?"
36007	I thaid''Ith Mith Fräulein at home?'' 36007 I wonder if she''d mind if we went to New York to see her start?"
36007	Is he an American German?
36007	Is it all right for you to tell us?
36007	Is it seconded?
36007	Is it? 36007 Is n''t she the right one to explain it?"
36007	Is that all?
36007	Is the motion seconded?
36007	Is there an interlining?
36007	Is there time before they come?
36007	Is this what James has been doing on Saturdays?
36007	It was pretty, was n''t it?
36007	It''s about time to build up the candle holder, is n''t it?
36007	It''s easy enough, is n''t it? 36007 It''s getting so dark and gloomy-- what do you say if you Ethels make some candy to enliven the afternoon?"
36007	May we venture to ask what some of them are?
36007	Not a total abstainer?
36007	Not to make monkeys swinging down the forests of Broadway, eh?
36007	Now what''s little Margaret going to teach us this afternoon?
36007	Now, then,queried Ethel Brown,"what next?"
36007	Of cotton cloth? 36007 Old clothes?"
36007	One? 36007 Only a scraping of shoes on the mat?
36007	Ought n''t we to have a secretary?
36007	Our parcels wo n''t be very visible among several millions, will they?
36007	Remember that Children''s Symphony we exhausted ourselves on for a month last winter, Della?
36007	She did?
36007	So far you''ve used your weaver--"What''s that? 36007 Story?
36007	The first question before us, then, is who will do this explanation act that Ethel Blue suggests?
36007	Then you line them and arrange the fastening and hinges just as you described for the string box?
36007	They were pretty though, were n''t they?
36007	This is the kind you''re going to make for the orphans, is n''t it?
36007	This weaving process makes the spokes stand out like wheel spokes, does n''t it?
36007	Through Monsieur Millerand?
36007	To work for the war orphans of all countries?
36007	Too busy to be kind to the people near at hand, eh?
36007	Two pieces of leather rounded at the lower corners and stitched together at the sides and with a flap to shut in the contents?
36007	Was I disturbed? 36007 Was n''t it hard not to let the black run over the edges of the picture?"
36007	Well, what do you say to the plan? 36007 Were n''t you hurt?"
36007	Were you patient enough to make all the clothes to take off?
36007	Were you?
36007	What are some of the articles we can start in to make now that we know how?
36007	What are these?
36007	What are they good for? 36007 What are we going to do this week?"
36007	What are we going to do, anyway?
36007	What are you going to do, Madam President?
36007	What can we invalid pussies do to get well?
36007	What could you use for a sole?
36007	What did Dicky do?
36007	What did you say you did for?
36007	What did you stuff them with?
36007	What did your grandfather give us?
36007	What do you do when the warp is ready?
36007	What do you mean-- house?
36007	What do you say to boxes first? 36007 What does it mean?"
36007	What does the president think?
36007	What does this mean?
36007	What in the world?
36007	What is a Pullman apron? 36007 What is it?
36007	What is it?
36007	What is there for us to do for the kids there that the grown people do n''t do?
36007	What is this garment-- a wrapper?
36007	What kind of costume?
36007	What kind of stories?
36007	What movies?
36007	What next, Madam President?
36007	What next?
36007	What shape are the bags?
36007	What shape will it be?
36007	What should we do that would need a house?
36007	What was a haughty New Yorker doing on the Jersey side of the Hudson?
36007	What with, I should like to know?
36007	What''s Dorothy been up to this week?
36007	What''s Number 6?
36007	What''s she done?
36007	What''s that drip, Dorothy?
36007	What''s that?
36007	What''s the idea of two?
36007	What''s the matter with George Foster? 36007 What''s the matter with Tom''s original suggestion--''Is Schuler dead''?"
36007	What''s the matter with making baskets of braided crêpe paper?
36007	What''s the story about her?
36007	What''s your idea? 36007 What''s your name?"
36007	What? 36007 When Aunt Marion gets your new dancing school dresses could n''t you ask her to get cotton ones?"
36007	When did you say those church movies were?
36007	When is Tom coming out?
36007	Where did you get the dolls?
36007	Where did you get your pattern?
36007	Where do you expect to be sent, Mademoiselle?
36007	Where from?
36007	Where the long leaf pine grows,said Dorothy,"they use pine needles in the same way, only they wrap them around with thread--""Cotton thread?"
36007	Who cares to be safe? 36007 Who is''her''?"
36007	Who said you could have James''s vocabulary?
36007	Who''ll train them?
36007	Who''s going to play for the dances?
36007	Who? 36007 Why April?"
36007	Why ca n''t she and I do something at the beginning? 36007 Why ca n''t we ask everybody we come across for old clothes?"
36007	Why ca n''t we have a household campaign to prevent giving Mary unnecessary work and to avoid irritating each other?
36007	Why ca n''t you make all sorts of boxes?
36007	Why could n''t we use our stenciling designs?
36007	Why could n''t you make a whole book of my silhouettes?
36007	Why did n''t you?
36007	Why do n''t we have a meeting of the United Service Club on Saturday afternoon?
36007	Why do n''t we work for the Red Cross?
36007	Why do n''t you Ethels make both kinds?
36007	Why do n''t you ask her to- day? 36007 Why do n''t you go?
36007	Why not have them do a regular little play like''Flossy Fisher''s Funnies''that have been coming out in the_ Ladies''Home Journal_?
36007	Why not the peasant costumes of the countries in the war?
36007	Why not? 36007 Why not?"
36007	Why should you think them the very last to be interested?
36007	Why this frown, fair Coz?
36007	Why would n''t a heavy duck sole do?
36007	Will that be the right length?
36007	Would n''t Grandfather Emerson be a good one to do that?
36007	Would n''t Number 3 be a good spot to put in the Butterfly Dance?
36007	Would n''t another envelope arrangement of chintz lined with rubber cloth make a good washrag bag or sponge bag?
36007	Would n''t it be a good scheme to put the bundles we sha n''t have to alter at all, right into it?
36007	Would your mother let us have the receipt now so we could be practicing it to make some too?
36007	Yes, what have you three been planning to throw us in the shade?
36007	You and Margaret have heard us talk about our German teacher?
36007	You asked her?
36007	You do n''t care if I let her out, do you? 36007 You do n''t try to turn it inside out, do you?"
36007	You have seen everything?
36007	You have?
36007	You know that bright colored binding that dressmakers use on seams? 36007 You know those bachelor girls about seventy- five apiece, over on Church Street near Aunt Louise''s-- the Miss Clarks?
36007	You mean by making things out of cotton materials?
36007	You mean exercises at home?
36007	You mean us, too?
36007	You ought not to cut out your leather corners until they are dry, I suppose?
36007	You seem to have made a great mess on the floor over there by the window; did n''t you slice off some and put it in that cup?
36007	You think I''m taking too seriously a poor lesson that was n''t very bad, after all? 36007 You''ll all back me up, wo n''t you?"
36007	You''re not trying your eyes knitting in this imperfect light?
36007	Your French teacher?
36007	Your mother?
36007	Anything that will be an appropriate beginning for the United Service Club?
36007	Are you perfectly sure the things will keep?"
36007	Are you sure Mrs. Smith does n''t mind?"
36007	CHAPTER XIV JAMES''S AFTERNOON PARTY"NOW are you ready to take in all the difficulties of my art object?"
36007	Ca n''t we ornament them in some way?"
36007	Ca n''t we send a cable signed by the''Secretary of the United Service Club''?"
36007	Ca n''t we think up something cheaper?"
36007	Can you remember that?"
36007	Could n''t we anchor it on to this wall with a couple of hinges and then its two legs will be a good enough prop?"
36007	Could you find anything more graceful than that?
36007	D''ye think I brook Being worse treated than a Cook?
36007	Dicky, what have you been doing?"
36007	Did you people realize that time is growing short?
36007	Do n''t you think it would be great if we set the fashion of the dancing class?"
36007	Do n''t you think you''d have to be careful every instant in school to control yourself?
36007	Do you get it?"
36007	Do you realize that this is the week that we ought to cook?"
36007	Do you think some of them could be induced to come to the schoolhouse and make a tableau?"
36007	Do you think they''d be pretty enough?"
36007	Does n''t this sound good?"
36007	For the Santa Claus Ship?"
36007	Good looking, eh?"
36007	Has Della sent you the knitting rules from the Red Cross yet?"
36007	Has n''t your Service Club something that he can work on here?"
36007	Have you ever seen a sick cat?
36007	Have you ever tried it?"
36007	Have you put them through so they make a cross with the arms of even length?
36007	He was bent like a withered old man and spoke in a squeaky voice._]"You hope because you''re old and obese, To find in the furry civic robe ease?"
36007	How are we going to get it?"
36007	How can we make them''gaudy''?"
36007	How do you splice it?"
36007	How many of those sticks do I need?"
36007	How often are you going to meet?"
36007	How shall we word it?"
36007	I thaid,''Ith he dead?''"
36007	Insulted by a lazy ribald With idle pipe and vesture piebald?
36007	Is it true?"
36007	Is this tissue paper affair your pattern?
36007	Is your mistress at home?"
36007	It is good, is n''t it?
36007	It''s sometimes silk and sometimes silk and--""Cotton?
36007	Kindling?"
36007	Look, Helen, do you think it is?"
36007	My brother is a surgeon and I have a distant relative in the ministry--""What--_the_ Millerand?"
36007	Now, suppose I offer to take care of their furnace for them this winter?
36007	See how firm that is?
36007	See that pile?"
36007	See the point of this nail?
36007	See?"
36007	See?"
36007	See?"
36007	Shall we say this next Saturday?"
36007	So now Ethel Brown said to Ethel Blue,"Have we got all the materials we need for Vinegar Candy?"
36007	Suppose Father were fighting in Mexico and we had n''t heard from him for a month-- do you think you could throw off your anxiety for a minute?
36007	The one on the right?"
36007	The raffia?"
36007	Thumb tacks, Dorothy?
36007	We can ask the societies in our churches--""Why not in all the churches in town?"
36007	We could say''Is Schuler dead?''
36007	What do you suppose he''s doing it for?"
36007	What have I done?"
36007	What have you got against them?"
36007	What kind of paint do you use?"
36007	What matter?
36007	What shall I do with it?"
36007	What story?"
36007	What''s in your mind?"
36007	What''s the matter, Ethel Brown?"
36007	What''s yours?"
36007	When is she going?"
36007	Where''s Mother?
36007	Where''s a board, Dorothy?"
36007	Who is it about?
36007	Who''s got any more ideas?"
36007	Who?"
36007	Why ca n''t we have a fair with some tables, and ice cream and cake for sale and an entertainment of some kind in the evening?
36007	Why ca n''t we have the minuet for Number 7?"
36007	Why do n''t we work for that?
36007	Why do n''t you cut out several garments at once and not have to go through all that spreading out and pinning down process every time?
36007	Why do we wait for somebody else to get up a bazar to sell Dicky''s weaving?
36007	Why should it disturb her?
36007	Will Margaret come with you?"
36007	Would n''t we?
36007	Would n''t we?"
36007	You can run the car-- why do n''t you offer to work half time-- afternoons after school, for half pay?
36007	You know those fasteners that stationers sell to keep papers together?
36007	You threaten us, fellow?
36007	[ Illustration: Dorothy''s Candlestick]"Did you see me bring in a short candle?
36007	[ Illustration: Photograph Frame-- front]"What keeps it from falling down and off?"
36007	[ Illustration: String Box made from a Mailing Tube]"How would you keep the cover from flopping up and down when you pulled the string?"
36007	[ Illustration:"Roger cut a slip ten inches long and four inches wide"][ Illustration: Corner for Blotter Pad]"Where''s this professor of leather?"
36007	_ Belgium!_ Oh, Mademoiselle,_ wo n''t_ you send us back a Belgian baby?
36007	_ Where_ is the Belgian baby?"
42868	A Bettina salad? 42868 A cranberry pie?
42868	A waffle party in the afternoon?
42868	A-- what?
42868	Alice, how did you ever manage to keep it a secret?
42868	Am I?
42868	And are most of your gifts ready to be wrapped?
42868	And did n''t you wish that you were announcing something yourself, Ruth?
42868	And how is love in a cottage? 42868 And put them side by side in a nicely buttered pan?
42868	And that is-- let''s see-- about six weeks?
42868	And the cookies?
42868	And what am I to do?
42868	And what are you making now?
42868	And what is the meat dish?
42868	And with everything ready to begin in the morning, wo n''t things be easy for us both? 42868 Another toasted marshmallow, Bettina?"
42868	Are n''t they cunning?
42868	Are n''t you glad we thought to plan it so that we might have the percolator and the toaster out here?
42868	Are n''t you glad you married me?
42868	Are you going to stop here?
42868	Because our wedding trip is over? 42868 Bettina,"said Frank,"do you expect us to talk when you set a dinner like this before us?"
42868	Bettina,said he,"could you possibly arrange to let me bring Carl Edwards and his wife home to luncheon?
42868	Between you and Professor Macy?
42868	Bob is about to make some delicious sour cream candy, are n''t you, Bob? 42868 Bob, are n''t these pretty with the white feathery weeds?
42868	Bob, what would you think if I should enter some of my nut- bread at the state fair?
42868	Bob, you meant-- come here afterward and have a nice little lunch; did n''t you?
42868	But Bob wo n''t be home till six, will he?
42868	But are n''t you tired in the evening? 42868 But did n''t it take hours and hours to prepare everything?"
42868	But do n''t they stick to it, and burn?
42868	But how about iced- tea? 42868 But now, Frank, we must n''t boast any more about our own dinner, must we?
42868	But then,said Bettina''s mother,"did you find anything in California that you thought equalled anything in your own state?
42868	But were n''t you awfully extravagant?
42868	But what are all these economical things she is serving?
42868	But why not try keeping house? 42868 But, Alice, then why do it all?
42868	But, Bettina, where is the dinner? 42868 But, Bettina,"her mother protested,"is n''t it too much work for you?
42868	But, in that case, you could n''t go to the fair with us this afternoon, could you? 42868 By the way, Bettina,"said Charlotte,"did you ever get rid of those black ants you were telling me about?"
42868	Cheese?
42868	Could n''t we stay, after all?
42868	Could n''t you make a heavy chalk mark on the shelf paper around the dish of food?
42868	Could n''t you manage to make a picnic supper of it? 42868 Could n''t you spare me a little to transform my overcoat?
42868	Date buns? 42868 Did Bob do that, too?
42868	Did Ralph suggest the kind of a party he wished? 42868 Did he receive you properly?"
42868	Did the Christmas spirit inspire this plum pudding?
42868	Did you come early to assist the cook?
42868	Did you see her disappear a short time ago? 42868 Did you see her this afternoon?"
42868	Did you tell Ruth about the envelope system that my sister Harriet, uses? 42868 Did you use your fingers in mixing in the shortening?
42868	Died, Mildred?
42868	Dinner ready? 42868 Do n''t nasturtiums always seem cool and appetizing?
42868	Do n''t you envy me, Harrison?
42868	Do you ever make asparagus salad?
42868	Do you like it? 42868 Do you make pastry with lard or butter?"
42868	Do you smell my date buns? 42868 Do you suppose I can learn?"
42868	Do you use your fireless cooker often?
42868	Do you wonder that I look thin and pale?
42868	Does it? 42868 Expensive?
42868	For eight people? 42868 Forgotten?
42868	Frances looks well; does n''t she?
42868	Fun?
42868	Getting dinner? 42868 Girls, do you notice my jelly strainer?
42868	Half an hour?
42868	Has the time dragged as much as that? 42868 Have you ever eaten ham cooked in the juice of pickled peaches?
42868	Have you had your dinner?
42868	Have you waited long?
42868	Hotel? 42868 How can it ever seem beautiful and solemn,"thought Bettina in despair,"when we all do it so stupidly?
42868	How did you ever get the rainbow effect?
42868	How did you ever think of it?
42868	How did you make it? 42868 How do you learn things like that?"
42868	How do you like the nut cups?
42868	How long''ll they stay?
42868	How on earth can you tell when the jelly jells?
42868	How was the game?
42868	Hungry? 42868 I do n''t believe I----""Do n''t you know what a spatula is, Mother?"
42868	I want you to say? 42868 I''ll stay and help; may I?"
42868	I?
42868	If I ever have the white of the egg left, shall I treat that the same way?
42868	Is Aunt Lucy here, too?
42868	Is it nearly ten o''clock? 42868 Is it?
42868	Is n''t boiled ham hard to prepare?
42868	Is n''t it a dear?
42868	Is n''t it fine to be in Bettina''s own house? 42868 Is n''t that coloring matter injurious?"
42868	Is n''t this a cunning little rustic place?
42868	Is she?
42868	Is that the way you show your loyalty to your home college?
42868	Is that what you''ll wear?
42868	Is this your guest room?
42868	It has always seemed silly to me-- all the worry and bother----"But what can I do now, Bettina? 42868 It looks nice, does n''t it?
42868	It''s a man- size dinner all right, is n''t it?
42868	It''s a''pick- up meal,''but I''m hungry, are n''t you? 42868 It''s late, Bettina,"he said anxiously,"will it take you long to get dinner?"
42868	Look here, Mrs. Bettina, does Bob know that you are advising your friends to train their husbands just as you are training him?
42868	Look, Fred, is n''t it a dear little house? 42868 Love at first sight?
42868	Marshmallows? 42868 May we sit down and wait?
42868	Meaning Harry Harrison? 42868 Mr. Harrison,"asked Alice severely,"may I inquire whether or not you know how to drive insects out of cabbage before serving it?"
42868	Not but what I''d enjoy it-- but I have n''t been away from home a night for-- how long is it, Lucy?
42868	Now, Aunt Bettina, may I set the table for you? 42868 Oh, Bettina, has Bob really bought it?
42868	Oh, Bettina,said he in a disappointed tone,"why not eat in the breakfast alcove?
42868	Oh, Bob, is that what you''ve been doing all these evenings? 42868 Oh, Bob, wo n''t a dog be a nuisance?
42868	Oh, Ruth,she said in the kitchen,"is n''t my Aunt Elizabeth lovely?
42868	Oh, for me?
42868	Oh, is it done now? 42868 Oh, will you?"
42868	Or are you growing so accustomed to gaiety lately that a dinner for two is a bore?
42868	Or on his left?
42868	Plain people? 42868 Put it in the ice- box?"
42868	Rain? 42868 Ropes?"
42868	Say, are n''t you cold?
42868	Shall I stir it now? 42868 Simple?
42868	So you marketed today, did you?
42868	Speaking of firesides,asked Bob,"what material have you decided upon for your fireplace?
42868	Stay to dinner wo n''t you?
42868	Sweet potato croquettes? 42868 That was Valentine''s day with a vengeance; was n''t it?"
42868	That was your idea, was n''t it?
42868	The butter from the table?
42868	The dinner was lovely; was n''t it?
42868	The roast?
42868	Then we have n''t much to quarrel about, have we, Betty? 42868 This way?"
42868	Tired getting me a hat and a suit? 42868 Tired?
42868	Ushers and all?
42868	Was n''t it hard to learn? 42868 Was n''t it lovely, Bob?
42868	We had a large Christmas table( are n''t they simple and effective? 42868 Weady, Cousin Wuth?"
42868	Well, Betty, could you manage it?
42868	Well, Bob, are you ready? 42868 Well, dinner ready?
42868	Well, for the omelet-- we''ll take four good- sized eggs-- one for each of us----"What else goes in? 42868 Well, how do you like it?"
42868	Well, is that what you''ve been smiling at all this time? 42868 Well, it would have been harder if you had all known Harry, but you see, we have n''t been with the crowd much lately, have we?
42868	Well, what did you think of it?
42868	Well, what do you do first? 42868 Well, what else did you help Aunt Bettina to make?"
42868	Well, what is this wonderful new apple concoction?
42868	Well, what of that? 42868 Well, who would n''t look forward to it, after a summer spent in hotels?"
42868	Were you expecting company that did n''t show up?
42868	What about the little sketches of knives and forks and spoons in the corners?
42868	What are we to make today, Bettina? 42868 What are you going to make?"
42868	What are you two gossiping about?
42868	What can I do to help?
42868	What can I do?
42868	What can she be up to now? 42868 What can you make in a fireless cooker, Mildred?"
42868	What did she have to say?
42868	What did you get?
42868	What did you give her?
42868	What does she have?
42868	What else shall I do, Madam Bettina?
42868	What for?
42868	What have you been doing all day?
42868	What in the world have you been doing?
42868	What in the world is that?
42868	What in the world is the trouble?
42868	What is in them? 42868 What is it that smells so perfectly delicious?"
42868	What is it? 42868 What is it?"
42868	What is that brown paper for?
42868	What is that? 42868 What is this, my dear?
42868	What kind of soup was it? 42868 What kind shall it be?"
42868	What shall I read? 42868 What were you doing to all those jars?"
42868	What will you do to them?
42868	What? 42868 What?
42868	When do you plan to be married?
42868	Who ever heard of such nonsense?
42868	Who taught you that, I''d like to know? 42868 Who''s to be there?"
42868	Why did n''t you slice it into the serving dish?
42868	Why do n''t you have an allowance, and pay the grocery bill yourself?
42868	Why not send it to be dry- cleaned?
42868	Why so festive?
42868	Why that contented sigh?
42868	Why worry?
42868	Why, Jack, when did you come to town?
42868	Why, Mrs. Dixon; how do you do?
42868	Why, could you do it all yourself?
42868	Why, do n''t you know that, Father? 42868 Why, how are you, Alice?
42868	Will I?
42868	Will you come over at two, then, or earlier if you can?
42868	Will you cut the bread, dear? 42868 Will you help me get the dessert now, Robert?
42868	Will you live all alone?
42868	With moth- balls?
42868	Wo n''t he think we''re being too informal?
42868	Wo n''t you come in?
42868	Would you do it, really? 42868 Would you prefer tea, coffee, or chocolate with these cookies for dessert?"
42868	Yes, is n''t it lovely? 42868 Yes, we found that pink stone up the river on a picnic a year ago last May, before we were engaged, or were we engaged then, Bettina?
42868	You always manage to have flowers of some kind, do n''t you, Betty? 42868 You did?"
42868	You do have your hands full this week, do n''t you, Mother? 42868 You do n''t mean that you fried them yesterday?"
42868	You have? 42868 You''re sure you do n''t mind?"
42868	( Angeline Carey; do you remember her?
42868	( Why is it that''Miss Alice''or''Miss Kate''or''Miss May''always sounds so like a confirmed bachelor?)
42868	A wedding gift?"
42868	All the gowns are being made, I suppose?"
42868	And Father?"
42868	And Ruth, will you remove the popcorn balls to the piano bench?
42868	And destructive?
42868	And do you suppose Fluff could endure one?"
42868	And how do you like the red, white and blue paper napkins and lunch cloth?
42868	And if you come in his car, will you stop on the way and get a watermelon that has been on ice?
42868	And is n''t it a lovely white enameled one?
42868	And she did; did n''t she?"
42868	And then to come straight from a party and give Bob a pick- up lunch instead of a full meal, will be----""The last straw?
42868	And were n''t you glad you knew just where to find a remedy?
42868	And what will the dessert be?"
42868	And will you all join in the chorus?"
42868	And wo n''t you be going to church?"
42868	And you have never cooked at all until lately, have you?"
42868	Another for Alice?"
42868	Are n''t there some special dishes you''re hungry for?"
42868	Are n''t these orange baskets the prettiest things?"
42868	Are n''t they expensive?"
42868	Are n''t you ashamed?
42868	Are n''t you tired to pieces?"
42868	Are we all here?
42868	Are you going out to dinner, or just on your way home from some afternoon party?"
42868	Are you ready to serve it now?"
42868	Are you ready, Mother?
42868	Are you sure, sure, sure, that you do n''t want any parties, or showers, or affairs of any sort?"
42868	Are you''most starved?"
42868	Are you?"
42868	Aunt Lucy sent you something; what was it?
42868	Because ice cream is coming, is n''t it, Charlotte?
42868	Bettina, does Bob help get breakfast?"
42868	Bettina, how did you ever dare to cook cabbage?
42868	Bettina, how did you have time to cook such good things?"
42868	Bettina, is n''t it terrible?
42868	Bettina, what was that dessert?"
42868	Bob asked,"Cooking?"
42868	Bob, do you realize that this is our first breakfast on the porch?
42868	Bob, will you carry this tub into the living- room?
42868	Bob, will you please help me take the plates?"
42868	But I had no idea that Frances planned to be married out of doors, had you?"
42868	But do n''t you have to use a steamer to make it in, and is n''t that awfully complicated?
42868	But first, what shall the cards be?
42868	But it was certainly hard to get that budget of expenses fixed satisfactorily, was n''t it?
42868	But now what on earth shall I do with my fair money?"
42868	But things are good tonight, are n''t they?"
42868	But this afternoon I''ve been to a shower for Alice,--do you remember Alice, Jack?"
42868	But was n''t that expensive for just a home dinner for two?
42868	But what else is there for me to do?
42868	But what else?"
42868	But what if I ca n''t get away from the office?"
42868	But what if I have n''t the courage to tell even her?"
42868	But what on earth are you doing out here on your front steps?
42868	But what on earth are you doing with that rice?"
42868	But why your outburst?"
42868	But wo n''t it be a great deal of work for you?"
42868	But you ca n''t get any meal at all without paying for it, can you?
42868	But you''ll have to lend us big aprons; can you?"
42868	But-- is everything ready now?
42868	By the way, Bob, did you and Bettina decide on your Christmas cards?"
42868	CHAPTER CIX THE DIXONS COME TO DINNER"SHALL I open this jar of grapefruit marmalade?"
42868	CHAPTER CXXVI A SUNDAY NIGHT TEA"STIR this chicken a la king a moment for me, will you, Ruth?"
42868	CHAPTER CXXX RUTH COMES TO DINNER"HOW do you like this kind of meat, Ruth?"
42868	CHAPTER CXXXV POLLY COMES FOR MILDRED"SO you''ve been teaching Mildred to cook?"
42868	CHAPTER LIII DINNER AT THE DIXONS"IS it still as much fun to keep house as it was at first, Charlotte?"
42868	CHAPTER LVI RUTH AND BETTINA MAKE PREPARATIONS"OH, Bettina, are n''t the butterflies darling?"
42868	CHAPTER LXIII MOTORING WITH THE DIXONS"NOT through dinner yet?"
42868	CHAPTER LXVIII JUST THE TWO OF THEM"IT seems good to be alone this evening, does n''t it, Bettina?"
42868	CHAPTER LXXII AND WHERE WAS THE DINNER?
42868	CHAPTER LXXXV DURING THE TEACHERS''CONVENTION"SO you''ll not be back until dinner time?"
42868	CHAPTER LXXXVI A LUNCHEON FOR THE TEACHERS"I''LL stay at home and help you this morning; may I, Bettina?"
42868	CHAPTER LXXXVII RUTH COMES TO LUNCHEON"BETTINA, what makes the gas stove pop like that when I light it?
42868	CHAPTER VI COUSIN MATILDA CALLS"HELLO, is this you, Bettina?
42868	CHAPTER X RUTH INSPECTS BETTINA''S KITCHEN"MAY I come in?"
42868	CHAPTER XCII PLANNING THE CHRISTMAS CARDS"AND what is in this dish, Bettina?"
42868	CHAPTER XCIV THE FIRELIGHT SOCIAL"AND what have you been doing all day?"
42868	CHAPTER XII BETTINA''S FATHER TRIES HER COOKING"SO she is about to try her cooking on me, is she?"
42868	CHAPTER XIV A SUNDAY EVENING TEA"WHAT kind of tea is this?"
42868	CHAPTER XL A TELEGRAM FROM UNCLE ERIC"WHAT shall I do with this butter, Bettina?"
42868	CHAPTER XLIX BETTINA ATTENDS A PORCH PARTY"WELL, what have you been doing today?"
42868	CHAPTER XLVI BETTINA MAKES APPLE JELLY"WHAT have you been doing?"
42868	CHAPTER XLVIII BETTINA SPILLS THE INK"WHERE are you, Bettina?"
42868	CHAPTER XXII BUYING A REFRIGERATOR"SOMETHING in refrigerators?"
42868	CHAPTER XXIV BETTINA VISITS A TEA- ROOM"AREN''T you a bit timid about driving?"
42868	CHAPTER XXXIII AFTER THE"TEA""DOESN''T it bore you to think of cooking when you''ve been out all afternoon?"
42868	Ca n''t I appear to be mixing the salad?
42868	Can we try it some day soon?"
42868	Can you use all those things?"
42868	Celery?
42868	Coasting good?"
42868	Could I make a steamed pudding that same way on the stove?"
42868	Could Mr. Harrison be with her?
42868	Could n''t I come into the kitchen and talk while you work?"
42868	Could you take care of it for me till Christmas morning?"
42868	Creamed chicken?"
42868	Dad, how do you like my Japanese garden?
42868	Did I forget you?
42868	Did Lillian and I walk slowly enough?"
42868	Did you do it all yourself?"
42868	Did you know that, Kathleen?"
42868	Dixon?"
42868	Do n''t forget to save the rind for pickles, will you?
42868	Do n''t they look nice?"
42868	Do n''t you get dreadfully bored just sitting around?
42868	Do n''t you know that listeners never hear any good of themselves?"
42868	Do n''t you love it?"
42868	Do n''t you love them?"
42868	Do n''t you put it back over the fire?"
42868	Do n''t you remember what we had for dinner last night?
42868	Do n''t you think a firelight social will be fun?"
42868	Do you care for blueberry tarts, Mr. Harrison?
42868	Do you have to meet it?"
42868	Do you hear me, you bad girl?
42868	Do you know, Bettina, that I''ve found you wiser than I ever imagined a young wife could be?"
42868	Do you remember how much I saved by getting things in dozen and half dozen lots?
42868	Do you remember my emergency shelf?
42868	Do you suppose I am too stupid to try to make those Spanish buns Frank liked so much?
42868	Do you suppose my clothes are spoiled?"
42868	Do you suppose we can keep Aunt Jenny from talking for half an hour?"
42868	Do you suppose you could manage the lunch?
42868	Do you think she''ll like it?"
42868	Do you think they''re dry enough by this time?
42868	Do you want to fix the parsley to garnish the ham?
42868	Does n''t Frank say so?"
42868	Does n''t everything look splendid?"
42868	Does that frighten you?"
42868	Enjoying the weather?"
42868	Escalloped potatoes?
42868	Five o''clock?
42868	Five?
42868	Forgotten your wedding, Alice?"
42868	Fulton?"
42868	Go downtown yourselves?"
42868	Go into settlement work?
42868	Goodness, what would my home economics teacher have said if she had heard me say''hard- boil''?
42868	Harrison?"
42868	Harry does n''t like it?"
42868	Have it on the porch, will you?
42868	Have n''t you discovered that yet?"
42868	Have n''t you, Uncle John?"
42868	Have you a percolator?"
42868	Have you any particular needs, Bob?"
42868	Have you had a fire all day?"
42868	Have you thought of taking a house?"
42868	How about cold boiled tongue for your main dish?
42868	How about it?
42868	How about it?"
42868	How about it?"
42868	How are you going to put them up?"
42868	How can you spare any time from all these festivities I hear about?"
42868	How can you think of things like this?
42868	How could you make them in such cunning shapes?"
42868	How did you ever think of it?"
42868	How did you get home so early?"
42868	How did you happen to think of it?"
42868	How did you learn these things?
42868	How did you like the rice pudding hot as it was tonight?
42868	How did you make the croquettes that cunning shape?"
42868	How did you manage to bake these potatoes so that they are so good and mealy?
42868	How did you think of it?"
42868	How do you like the coreopsis on the table?"
42868	How do you manage it?
42868	How does your garden grow?
42868	How long do you cook it before you add the sugar?"
42868	How long ought it to be in the oven?"
42868	How long will it take to get it ready after we get home?"
42868	How many children will be there?"
42868	How on earth do you cut the fruit in thin slices?
42868	How soon must we start?"
42868	How were you fixing them?"
42868	I do think Christmas is growing more sensible, do n''t you?"
42868	I had intended to plan something special, but I went to a valentine luncheon at Mary''s, and stayed so late----""A valentine luncheon?
42868	I prefer gelatin in glass dishes, do n''t you, Bob?"
42868	I shall begin my muff this evening; wo n''t that be exciting?"
42868	I think it''s pretty, do n''t you?"
42868	I wonder who''ll be the next to discover the treasure at the foot of the rainbow?"
42868	I wonder why he does n''t ring?"
42868	I wonder why?
42868	I''ll tell you,--why not let me come over for an hour right after luncheon and superintend?
42868	I''ll tell you: Could n''t I plan my menus ahead for a week, and bring them over to you to criticise?
42868	I''ve learned a great many things from you, have n''t I?
42868	I''ve learned-- well, now, you''d never think that all this dinner was cooked in the oven, would you?
42868	In the kitchen?"
42868	In the oven?"
42868	In time for dinner; am I?"
42868	Instead of feeling neglected like some women----""What do you know about''some women,''Bob?"
42868	Is dinner ready, Bettina?
42868	Is he a real woman- hater?
42868	Is it all planned down to the last detail?
42868	Is it baked?
42868	Is it fruit cake?"
42868	Is it really spoiled?"
42868	Is my expression different?"
42868	Is n''t he a darling?
42868	Is n''t it a wonderful spring day?
42868	Is n''t it good?
42868	Is n''t it very difficult to do?"
42868	Is n''t it?
42868	Is n''t that a clever plan?
42868	Is n''t that a good philosophy?
42868	Is n''t that correct, Bettina?
42868	Is n''t that dreadful?
42868	Is n''t that shiny and pretty?
42868	Is n''t the log burning well?"
42868	Is n''t the table lovely, Bettina?"
42868	Is n''t this a fine big cantaloupe?
42868	Is that Bob and Frank coming in?"
42868	It was in reality a little fat bag of soft yellow silk tied with gold cord and holding something that, seen through the mesh, appeared to be-- gold?
42868	It''s a little earlier than they usually have weddings, too; is n''t nine- thirty early?"
42868	It''s time to go home to breakfast now, but has n''t it been fun?"
42868	Just cut it in halves and then once the other way, in quarters; see?
42868	Just watch your Uncle Bob; see?
42868	Lamb chops?
42868	Learn to design jewelry?
42868	Let me see; what is it that takes out auto grease?
42868	Let me set the table, will you?"
42868	Let me toast the bread for it, will you, Bettina?
42868	Like''em?"
42868	Little custards?
42868	M-- m, what''s that?
42868	Made in moulds and served cold with maple syrup?
42868	Mark Twain?"
42868	Marshmallows?"
42868	May I be washing the dishes at the same time?"
42868	May I have just one doughnut with my coffee?"
42868	May I sit down here at the kitchen table and copy it?"
42868	May I tell them that they have a fine spread coming?"
42868	May he see it all, Bettina?"
42868	May we examine it, please?"
42868	May we unpack the baskets?"
42868	Milk?"
42868	More courses, Bettina?
42868	More milk?
42868	Now are n''t you curious to know what I''ve been making?"
42868	Now shall I be making some toast- rounds for the chipped beef?"
42868	Now shall I play''Home Sweet Home''on the piano?
42868	Now what magic spell did you lay on this particular cabbage?"
42868	Now who do you suppose that can be?"
42868	Now will you let me write down some of your best recipes?
42868	Now, Bob, wo n''t that be good next winter with cold roast beef or cold roast veal?
42868	Now, Bobby, if you''re ready, will you please get the dessert?"
42868	Now, are we all ready to make the cake?"
42868	Now, will you let me brown the flour for the gravy?"
42868	Oh, lobster salad?"
42868	One of those darling criss- crossy ones?"
42868	Or, will he be obliging and force himself to go, too?"
42868	Ought she to ask him not to invite company without consulting her?
42868	Ruth, have n''t you an old marble topped table at home?
42868	Ruth, wo n''t you stay to dinner tonight?"
42868	Sandwiches?
42868	See, Mrs. Dixon, is n''t it fine?
42868	See, the cart is brown willow, and I think it looks well with our furniture, do n''t you?
42868	See?
42868	See?
42868	Shall I feed her anything?"
42868	Shall we have dinner at the hotel?"
42868	Shall we label them, too?
42868	Shall we?"
42868	Shall we?"
42868	Should n''t you think that women would insist upon knowing all about the food they are giving their children?
42868	Six- thirty?
42868	So you wo n''t help me get my hat?
42868	Stir up the dough with a spoon?"
42868	Strawberry shortcake?
42868	Suet pudding, was n''t it?
42868	Take singing lessons?"
42868	Tell me about him; do you have time?
42868	Tell me first, does anyone know the Big Secret yet?"
42868	That reminds me, Bettina, to ask you this: When you escallop anything, do you dot the crumbs on top with butter?"
42868	The grapefruit is in the ice box; did you see it?
42868	The table must represent a circus ground( I''ve seen those paper circuses downtown, have n''t you?
42868	There''s beefsteak to- night( wo n''t it taste good?)
42868	There''s the steel bread knife; does n''t it look bright and shiny, too?
42868	There, does n''t that look delicious?"
42868	Time is swiftly passing, and in a few short weeks-- Alice, shall I call off the announcement luncheon?"
42868	Tonight?"
42868	Usually at afternoon parties you women serve tiny little cups of tea and dainty olive sandwiches, almost too small to be visible; do n''t you?
42868	Was it love at first sight?"
42868	Was n''t it a great deal of work to make so much at a time?
42868	Was n''t it dear of Uncle Eric to give it to us?
42868	Was n''t it hard to prepare?"
42868	Was n''t it stately and impressive?"
42868	Was n''t that an idea?
42868	Was n''t that dear of them?
42868	We can stay there awhile and then----""Then what?"
42868	We have n''t done our share; have we?
42868	We like it with carrots----""Oh, is it the very same sauce that you serve with carrots?"
42868	We never have steak fixed this way at home; do we, Mother?
42868	We''ll have a houseful, wo n''t we?
42868	Well, are you hungry?"
42868	Well, how''s this?
42868	Well, is that coffee done yet?
42868	Well, shall we call Fred and Bob?"
42868	Well, what about the wedding?
42868	Were n''t we good to them?
42868	Were n''t you, Father?
42868	What are they?"
42868	What are they?"
42868	What are those feathery things?"
42868	What are you having for dinner to- night?"
42868	What can I do?"
42868	What did she need?
42868	What did she secretly long for?
42868	What do you do in the evening, Bettina?"
42868	What do you do?"
42868	What do you say?"
42868	What do you suppose I''m doing?"
42868	What do you suppose I''ve done?
42868	What do you think of our big living room?
42868	What else can I do while you''re baking the tea cakes?"
42868	What else did you have at the party?"
42868	What else?
42868	What had you planned for lunch?"
42868	What have you been doing?
42868	What if Frank should n''t like it?"
42868	What is the card?
42868	What is there besides the salad?"
42868	What makes that nickel there look so bright and silvery?"
42868	What must I have for breakfast?"
42868	What next?"
42868	What on earth can she want?
42868	What on earth is inside?"
42868	What on earth shall I do?"
42868	What shall I do next?"
42868	What time is it?
42868	What time would you start?"
42868	What?
42868	What?"
42868	When can we begin?"
42868	When did you come in?"
42868	When did you get home?"
42868	When does she arrive?"
42868	When does the train get in?
42868	When shall we see you?
42868	When?
42868	Where are the men?"
42868	Where did you first meet him, Alice?
42868	Where have you been this afternoon in your big woolly coat?"
42868	Where is Aunt Lucy?"
42868	Who calls me plain?"
42868	Who do you think is here?
42868	Why are you so fickle, Alice, my dear?"
42868	Why did n''t you leave it for Frank to bring?"
42868	Why did n''t you suggest it to me?"
42868	Why have all this fuss and feathers?"
42868	Why was I ever born?"
42868	Why, Bettina, how did you know what to have?"
42868	Why?"
42868	Will Alice go and Harry stay at home?
42868	Will they fit into your dinner menu?"
42868	Will you and your husband take dinner with us next Sunday?
42868	Will you be looking over the currants while we are stoning cherries?"
42868	Will you come into the kitchen with me while I put these in water?"
42868	Will you do it?"
42868	Will you get it, dear?
42868	Will you get out some tea towels for me?"
42868	Will you go with me after dinner to get it?"
42868	Will you have some more cherry cobbler, Bob?"
42868	Will you have to make more sauce?"
42868	Will you make the French dressing for the salad?
42868	Will you really have a car of your own?"
42868	Will you really tell me how to make it?
42868	Will you repeat that menu for me?"
42868	Will you teach me while I''m here?"
42868	Will you walk into the dining- room?"
42868	Will you?"
42868	With red hearts everywhere, I suppose?"
42868	With your hands?"
42868	Wo n''t that be fine?"
42868	Wo n''t that be fun?
42868	Wo n''t that be lovely?
42868	Wo n''t that be lovely?
42868	Wo n''t you come in?"
42868	Wo n''t you go to the fair with us this afternoon?
42868	Wo n''t you, Bob?"
42868	Wo n''t you?
42868	Would n''t it be a joke if I should become very domestic?"
42868	Would you really show me?
42868	Yet all the while, as she tasted each course in its turn, her mind was running on,"Will Fred like this?
42868	You can buy as you see!_ CHAPTER VII A NEW- FASHIONED SUNDAY DINNER[ Illustration]"YOU will go to church with us this morning, Bettina?"
42868	You do n''t mean to say that she''s found a man who''s lively enough to suit her?"
42868	You know the four bridesmaids are to wear lavender maline over lavender taffeta, very fluffy and short,--can you picture them in your mind, Bob?"
42868	You never heard of them?
42868	You would n''t know what to do without a rehearsal, would you?"
42868	called Bob at this moment, coming in with a rush,"is dinner ready?
42868	cried Bettina,"do n''t you hope it wo n''t rain?"
42868	cried Mrs. Dixon,"what will you do?
42868	shouted big Cousin Charles in Bettina''s ear:"do n''t you see enough of each other at home without avoiding the rest of us at a time like this?
42868	with our house and our dishes and our silver just waiting for us?
6912	( If tomato is added, what kind of frying pan(_ i.e._ of what material) should be used in cooking the meat?
6912	( In which method of mixing-- with the knife or with the fingers-- can the mixture be kept cooler?
6912	( See_ Suggestions for Cooking Fruits_, p.65) Are tomatoes sold by weight or by measure,_ i.e._ by the pound or peck?
6912	(_ e_) What foodstuff has passed off in the form of vapor during evaporation?
6912	28 and Figure 70)?
6912	28)?
6912	Approximately how much ice is required to freeze and pack one quart of Ice Cream?
6912	Are all the starch grains swelled and semisoluble?
6912	Are eggs used for thickening harmed by long cooking?
6912	Are potatoes sold by the pound or bushel?
6912	Are the Calories derived from protein from 10 to 15 per cent of the total Calories?
6912	Are the contents of the tube clear?
6912	Are the yeast plants growing?
6912	Are there any budding yeast cells?
6912	As far as appearance and flavor are concerned, which method of preparation is better for potatoes?
6912	As far as both nutriment and flavor are concerned, which method of cooking is better for both vegetables?
6912	As far as saving nutriment is concerned, which method of preparation is better for vegetables cooked in water?
6912	Aside from flavor, what is the purpose of spreading the bread for Soup Sticks with butter?
6912	Aside from the fact that sugar improves the flavor of Perfection Salad, why is it a valuable ingredient of the salad mixture( see Figure 94)?
6912	At what points on the bread have the molds started to grow?
6912	At what temperature should these two foods bake?
6912	At what temperatures should biscuits and loaf bread bake?
6912	At what time during its preparation should sugar be added to cooked fruit?
6912	Beans contain what ingredients that require long cooking?
6912	Besides lowering the temperature, what does the salt do to the ice?
6912	By what gas is the mixture lightened?
6912	By what is the oven surrounded?
6912	By what means are Popovers lightened?
6912	By what means is the gas formed in each mixture?
6912	By what means is this gas introduced into the mixture?
6912	By what method can potatoes be cooked in order to retain the most nutriment?
6912	By what method can rice be cooked to retain the most nourishment?
6912	CHOPPED BEEF.--If meat is chopped, what is the effect of the cutting on its structure?
6912	Can you account for these variations?
6912	Can you explain why acid mixtures are not acted upon by the metal and consequently discolored when_ frozen_ in a tin or iron can?
6912	Can you pour it out of the tube?
6912	Can you say it is insoluble, like uncooked starch?
6912	Can you say it is soluble, like sugar?
6912	Compare the individual grains of rice cooked in boiling water and rice cooked over boiling water,--are the grains separated or pasted together?
6912	Considering the percentage of carbohydrates, and the price per pound of granulated and brown sugar, which is the cheaper?
6912	Considering the refuse in fowl, what is the price per pound?
6912	Did the sirup in which the apples were placed completely cover the fruit?
6912	Do the contents become clear?
6912	Do you notice any change in the ingredients?
6912	Do you notice any difference in the quantity of the molds on the different fruits?
6912	Does any change take place?
6912	Does freezing kill yeast plants?
6912	Does it continue to burn?
6912	Does it dissolve more or less readily than granulated sugar?
6912	Does it dissolve more readily than granulated sugar?
6912	Does it suggest any common material?
6912	Does the candle continue to burn?
6912	Does the candle continue to burn?
6912	Does the cracker contain starch?
6912	Does the lemon or orange rind contain pectin?
6912	Does the milk curdle?
6912	Does the oil rise to the top as in Experiment 35?
6912	Does the salt separate from the water?
6912	Does the sugar separate from the water?
6912	Does the water used for making the chocolate paste change in quantity during the cooking?
6912	Does this prove that egg albumin was dissolved in the water before applying heat to the contents of the tube?
6912	Does your menu consist of foods which furnish the proper Calorific value and Calories derived from protein?
6912	EXAMINATION OF MEAT LEFT FROM SOUP- MAKING.--Which contains the more nutriment,--beef stock or the meat from which the stock was prepared?
6912	For how long a time after placing in the double boiler is it necessary to stir the corn- starch, sugar, and hot milk mixture?
6912	For how long a time should biscuits and bread bake?
6912	For what purpose is rolled steak browned in fat before cooking in water?
6912	For what purpose is the additional quantity used?
6912	For what reason is bread dough kneaded?
6912	For what reason should pork be cooked thoroughly?
6912	For what substances is fruit especially valuable in diet?
6912	From the comparison of Experiments 72 and 73, with Experiment 74, what two kinds of substances do you infer this baking powder contains?
6912	From the results of Experiment 42, which egg beater do you consider most advisable for preparing Meringue?
6912	From the results of Experiments 59 and 60, which method,--boiling or baking,--would be more desirable for cooking fish?
6912	From the results of Experiments 80 and 81 what would you say has caused the molds to grow?
6912	From this can you account for the greater quantity of moisture used in Chocolate Cake?
6912	From what countries do they come?
6912	From what material has the gelatine been formed?
6912	From what you have learned regarding the cooking of dried fruits and dried peas and beans, how would you cook home- dried vegetables?
6912	From your previous experience with eggs, what foodstuff would you infer that oysters contain?
6912	GELATINE.--When the beef stock of Lesson LXII was strained and cooled, what material, other than fat and protein, was present in it?
6912	Has as much fat soaked into it as in the first bit of bread?
6912	Has the juice been drawn out into the water?
6912	Has the last quantity of soda been neutralized as was the first quantity?
6912	Has the water combined with the gelatine?
6912	Has the water reached the boiling point when the egg white has entirely coagulated?
6912	Have molds grown on all the fruits?
6912	Have molds grown on the fruit juice?
6912	Have molds grown upon the bread?
6912	Have molds grown upon the bread?
6912	Have molds grown upon the whole fruits?
6912	Have molds grown upon the wood?
6912	Have molds grown upon these foods?
6912	Have molds grown?
6912	Have molds grown?
6912	Have molds( mildew) grown upon the cloth?
6912	Have the starch and water separated as in the uncooked starch?
6912	How are fatty meats cleaned?
6912	How are jellies removed from the molds without breaking or marring the jellies?
6912	How are the flours distinguished that are made from these different kinds of wheat?
6912	How can a curdled custard be made smooth?
6912	How can fish be classified with regard to fat content( see_ Classes of Fish_)?
6912	How can one determine when milk is scalded?
6912	How can the biscuit cutter and rolling pin be prevented from sticking to the dough?
6912	How can the extraction of much tannic acid be avoided in tea?
6912	How can the odor be removed from utensils in which fish has been cooked?
6912	How can the remaining white or half an egg be utilized in preparing Potato Croquettes?
6912	How can this be remedied?
6912	How do Steamed Custards and Soft Custards differ in method of cooking?
6912	How do extremely cold beverages affect the sense of taste?
6912	How do fish, shellfish, and beef compare in protein content?
6912	How do heat and moisture affect its toughness?
6912	How do moisture and heat affect its toughness?
6912	How do the decomposing temperatures of fat compare with that of boiling water?
6912	How do the total Calories compare with the dinner energy requirement of an average man or woman?
6912	How do they compare as to the amount of water, protein, and fat contained in one pint of each?
6912	How do they compare in price with white potatoes?
6912	How do they compare in quantity with that of Experiment 81?
6912	How do they differ in moisture, method of preparation, and length of time in cooking?
6912	How do they differ?
6912	How do you account for its jellylike consistency?
6912	How do you account for the consistency of the cream puff batter when it is ready to bake?
6912	How do you account for the difference in the number of eggs?
6912	How do you account for the difference in the quantities of sugar( see_ Chocolate Corn- starch Pudding_)?
6912	How does Cranberry Sauce differ from Cranberry Jelly?
6912	How does Floating Island differ from Soft Custard?
6912	How does Jam differ from Fruit Sauce?
6912	How does Jam differ from Preserves?
6912	How does cheese compare in price per pound with beefsteak?
6912	How does cooked starch change when cooled?
6912	How does it change in appearance and quantity?
6912	How does it compare in nutritive value?
6912	How does it compare with the dry gelatine as to hardness?
6912	How does it compare with uncooked starch?
6912	How does it differ from ordinary cheese in color and texture?
6912	How does it differ in taste?
6912	How does it differ in thickness, color, and cost?
6912	How does the cutting and the using of the rib section of veal differ from that of beef?
6912	How does the gain compare with that given in the table for one of your age?
6912	How does the growth compare in quantity with that of Experiment 81?
6912	How does the method of preparing Corn- meal Mush for"Frying"differ from the usual method of cooking cereals?
6912	How does the proportion of flour and liquid for one cup of Cream Soup differ from the above proportion?
6912	How does the quantity of thickening for Vanilla Sauce compare with the quantity of thickening for the Sauce for Cream Toast?
6912	How does this soup differ in thickening materials from Potato Soup( see above)?
6912	How does veal stock compare in color with beef stock?
6912	How does yeast bread made with one rising differ from that made with several risings?
6912	How does your weight compare with the normal weight given in the table for one of your height?
6912	How has it changed in size by heating?
6912	How has the acid been changed so that it does not curdle the milk?
6912	How has the rennet changed the milk?
6912	How is cabbage cleaned?
6912	How is fish tested for sufficient cooking?
6912	How is the flavor extracted for Corn Soup?
6912	How is the flavor extracted from the onion in preparing Potato Soup?
6912	How is the flavor extracted from these materials before straining?
6912	How is the floor of the fire box constructed?
6912	How long a time does it take to thicken the flour mixture?
6912	How long a time does the recipe give for cooking the flour mixture?
6912	How long does it take the flour to thicken?
6912	How long does it take to cook eggs when used for thickening?
6912	How long does it take to cook it?
6912	How many Popovers will the given recipe make?
6912	How many apples of medium size are required for Apple Dumplings, when 2 cupfuls of flour are used?
6912	How many beets in a pound?
6912	How many cakes in a package?
6912	How many croquettes does this recipe make?
6912	How many cupfuls are there in a half pound box of cocoa?
6912	How many cupfuls are there in one pound of chopped meat?
6912	How many cupfuls does it measure?
6912	How many cupfuls does it measure?
6912	How many cupfuls in a pound of brown sugar?
6912	How many cupfuls in a pound of each?
6912	How many cupfuls in a pound of flour?
6912	How many cupfuls in a pound of split peas?
6912	How many cupfuls in one can of tomatoes?
6912	How many cupfuls in one pound of coffee?
6912	How many cupfuls in one pound of tea leaves?
6912	How many cupfuls of chopped cooked meat can be obtained from one pound of fresh meat?
6912	How many cupfuls of chopped meat can be obtained from fowl of average weight?
6912	How many cupfuls of corn- meal in one pound?
6912	How many egg yolks are equivalent to two whole eggs in thickening?
6912	How many eggs are used to thicken one pint of milk in Bread Puddings( see recipe below)?
6912	How many eggs are used to thicken one pint of milk in Steamed or Baked Custard?
6912	How many eggs make a standard portion?
6912	How many glasses of jam or conserve does each five pounds of material yield?
6912	How many medium sized apples in a pound?
6912	How many medium- sized apples are required to make three cupfuls of chopped apples?
6912	How many muffins will the recipes above make?
6912	How many of each of these vegetables in a pound?
6912	How many ounces are there in one package?
6912	How many ounces of protein does a pound of each of these foods contain?
6912	How many persons can be served with a Short Cake made with 2 cupfuls of flour?
6912	How many persons do each of these oyster recipes serve?
6912	How many persons does one pound or peck serve?
6912	How many persons does one quart of ice cream serve?
6912	How many persons does the Cranberry Frappe recipe serve?
6912	How many persons does the Plum Pudding recipe serve?
6912	How many persons does the given quantity of Scalloped Potatoes with Bacon and of Turnips with Fresh Pork serve?
6912	How many persons does the quantity of Blanc Mange above serve?
6912	How many persons does this Spider Corn Bread recipe serve?
6912	How many persons does this recipe serve?
6912	How many persons may be served by using these recipes for Scrambled Eggs and Foamy Omelet?
6912	How many persons will each serve?
6912	How many persons will it serve?
6912	How many persons will one pound of chopped beef serve?
6912	How many persons will one pound of meat serve?
6912	How many persons will one pound of onions serve?
6912	How many persons will the Potato Puff recipe serve?
6912	How many persons will the dishes of this lesson( each containing one pound of meat) serve?
6912	How many persons will the recipe for Corn Custard serve?
6912	How many persons will these recipes for soup serve?
6912	How many persons will this recipe serve?
6912	How many servings of Chopped Steak can be obtained from one pound of meat?
6912	How many slices in one loaf of bread?
6912	How many slices of bread are required to make 2 cupfuls of crumbs?
6912	How many squares in an ordinary cake of chocolate?
6912	How many tablespoonfuls in one package?
6912	How many teaspoonfuls in a pound?
6912	How many times are Biscuits with Prune or Raisin Filling allowed to rise?
6912	How many unshelled peanuts are required for one cupful of shelled peanuts?
6912	How many waffles does the given recipe make?
6912	How many will the Cheese Pudding serve?
6912	How many will the above recipe serve?
6912	How many will the above recipes serve?
6912	How many will this recipe for Macaroni and Cheese serve?
6912	How much Cottage Cheese is obtained from 1 quart of milk?
6912	How much Mayonnaise Dressing is generally used for one serving?
6912	How much baking soda and cream of tartar should be used in a recipe containing 2 cupfuls of flour, 1 cupful of sour milk, and 1/2 cupful molasses?
6912	How much by weight is required to make one half cupful?
6912	How much cheese, by weight, is required for one cupful of grated cheese?
6912	How much cocoa may be used for 1 ounce of chocolate when one is substituted for the other?
6912	How much does a can measure?
6912	How much does a package of corn- starch weigh and measure?
6912	How much does one cupful of split peas increase in bulk by soaking?
6912	How much does the flour measure now?
6912	How much fudge, by weight, does 1 pound of sugar make?
6912	How much has it increased in bulk?
6912	How much have they increased in bulk?
6912	How much is saved in making soup by using split peas rather than green peas?
6912	How much nourishment is lost by boiling?
6912	How much nutriment is lost by boiling one pound of potatoes?
6912	How much of beefsteak is waste material?
6912	How much of each kind of squash is required to serve 6 persons?
6912	How much of the cheese is waste material?
6912	How much of this ingredient should be used( see_ Blanc Mange_, above)?
6912	How much sugar would be required to sweeten one and one half quarts of custard, according to the recipe for Soft Custard?
6912	How should a steam cooker be used in order to save fuel?
6912	How should baking powder be stored?
6912	How should bread be stored in dry weather?
6912	How should citron be cut for use in cooking?
6912	How should dried bread crumbs be covered for storing?
6912	How should fresh corn be cut from the cob for soup( see_ Green Corn_)?
6912	How should griddle cakes be served?
6912	How should it be cut for salad?
6912	How should lettuce be kept and prepared for salads?
6912	How should pudding molds be prepared for pour batters( see_ General Suggestions for Steamed Quick- bread Mixtures_)?
6912	How should the egg be prepared for"dipping"?
6912	How should the front, oven, check, and chimney dampers be arranged when the fire is kindled?
6912	How should vegetable stock be utilized?
6912	How would this affect its toughness?
6912	II?
6912	If a food that is to be fried contains much water, what happens to the water when placed in the hot fat?
6912	If a gas stove has no pipe for waste products, what special caution must be observed in ventilating the kitchen?
6912	If a ham bone is cooked with split peas, what ingredient should be omitted in making the soup?
6912	If a mixture is to be leavened with steam and air, what should be the consistency of the mixture?
6912	If a thermometer is used for testing sirups, what precaution should be taken against breaking?
6912	If all the cups in the muffin pan are not filled with batter, how should the empty cups be protected while in the oven?
6912	If both hard and soft woods are used in building a fire, which should be placed next to the paper?
6912	If broth must be strained, should a coarse or a fine strainer be used?
6912	If butter were substituted for peanut butter in Peanut Butter Cookies, how much would be needed to furnish the same quantity of fat?
6912	If dry flour clings to the top of the biscuits after cutting, what is the result after baking?
6912	If enough Cream of Tomato Soup were prepared for two meals, how and when should the tomatoes and White Sauce be mixed?
6912	If fat is used as a medium of cooking, which of these fats, as far as temperature is concerned, would be the most desirable?
6912	If fresh corn were used for this soup, how would its cooking differ from that of canned corn?
6912	If green vegetables are cooked in water, what is the advantage in using a small, rather than a large quantity of water?
6912	If ice and salt surround a tin can containing substances to be frozen, from what is the heat absorbed when the ice is changed to liquid form?
6912	If it is desired to use left- over steamed pudding, how should it be reheated?
6912	If it is very soft, how should it be prepared to add to the sauce?
6912	If lard, lard substitute, or vegetable oil were substituted for butter in a cake or other quick bread, should the same quantity be used?
6912	If meat is to be roasted, pan- broiled, or broiled, how is it seared?
6912	If one desired 2 cupfuls of cooked rice, how much uncooked rice should be used?
6912	If so, how do the molds compare in quantity to those growing on cut fruit?
6912	If sweetened chocolate is used, how should the recipe for chocolate beverage be changed?
6912	If the conventional method of mixing cake is followed, what can be done in cold weather to hasten the creaming of fat?
6912	If the fat is to be mixed with the dry ingredients, why rub the ingredients together between the fingers rather than between the palms of the hands?
6912	If the latter change is made, what ingredients will also require changing in quantity?
6912	If the number of eggs in a cake is reduced, what ingredient should be increased?
6912	If the quantity of fat is increased, what ingredient in a cake recipe should be decreased?
6912	If yolks of eggs are used in Cream Salad Dressing, how many should be substituted for two whole eggs?
6912	If you desired to dissolve some lumpy sugar quickly, how would you prepare it?
6912	If you desired to dissolve some sugar quickly, at what temperature would you have the water?
6912	If you desired to make_ clear_ Cranberry Jelly what change would you make in the method given above?
6912	If"left over"mashed potatoes are used for making croquettes, what ingredient in the recipe above should be omitted?
6912	If, after cooking the required length of time, the sauce is not thick enough, what is the simplest method of thickening it?
6912	In Cheese Pudding, why are the starchy material and egg cooked for the same length of time?
6912	In Chocolate Cake, how much baking soda is required to neutralize the acid of the sour milk?
6912	In Cream Filling, what is the purpose of mixing the flour and sugar before cooking( see Experiment 24)?
6912	In Fudge, why is the butter added just before removing the candy from the fire( see_ Frying and Digestion_)?
6912	In Scalloped Oysters, why is the liquid added before the last layer of crumbs?
6912	In Sponge Cake?
6912	In Stuffed Eggs what meats could be substituted for chopped chicken or ham?
6912	In a quick bread leavened with baking soda, sour milk, and baking powder, upon what ingredient does the quantity of baking soda depend?
6912	In cheese making what names are given to the solids and liquids of clotted milk?
6912	In damp weather?
6912	In laying the table, why should the knives, spoons, and the forks that are to be used without knives be placed at the right of the plates?
6912	In preparing Soup Sticks, why are the crusts removed from the bread before buttering it?
6912	In preparing Tomato Sauce, what is the purpose of cooking the tomatoes and spices together for 15 or 20 minutes?
6912	In preparing Vanilla Sauce, why is the flour mixed with the sugar( see Experiment 24)?
6912	In preparing modified milk why is milk diluted?
6912	In serving, why should dishes which admit of choice be passed to the left of a guest?
6912	In soup making, should this material be strained out of broth?
6912	In soup- making, what is the purpose of cutting the meat into pieces and of cracking the bone?
6912	In the recipe for Baked Hash( below), what supplies flavor to the meat?
6912	In what condition is the egg when a custard is curdled?
6912	In what direction do the hot gases pass out when the oven damper is open?
6912	In what does the flavoring of this meat exist?
6912	In what form,--ground or whole,--should coffee be purchased?
6912	In what kind of jars should tea and coffee be kept?
6912	In what part of the country is spring wheat grown?
6912	In what quantity are whole wheat flour and graham flour usually purchased for home use?
6912	In what way is the preparation of milk for Junket"Custard"like the digestion of milk in the stomach?
6912	In what ways are the ingredients and method of preparation similar?
6912	In what ways do they differ?
6912	Into what form is the liquid egg white changed by heat?
6912	Into what form was a part of the water changed during baking?
6912	Into what has this substance changed when milk sours?
6912	Is any of the injurious substance formed in caramelizing sugar present in Caramel Sauce?
6912	Is any of the starch from rice cooked over boiling water wasted?
6912	Is any solid material left?
6912	Is caramel soluble in water?
6912	Is dextrin present?
6912	Is dextrin soluble in water?
6912	Is food from each of the groups contained in it?
6912	Is food from each of the groups given in lesson LXXXIX contained in it?
6912	Is it acid or alkaline in reaction?
6912	Is it desirable to have more of the gas formed before or after the mixture is placed in the oven?
6912	Is it desirable to have the fat soak into fried foods?
6912	Is it desirable to use Worcestershire sauce with beef or mutton?
6912	Is it made more tender or tough by dry heat?
6912	Is it opaque or transparent?
6912	Is it possible to boil milk over hot water?
6912	Is it tough?
6912	Is oil soluble in water?
6912	Is starch present?
6912	Is starch soluble in cold water?
6912	Is the bread moist or dry?
6912	Is the fiber made more tender or tough by dry heat?
6912	Is the mashed potato of Potato Soup strained before or after adding it to the other ingredients?
6912	Is the mixture clear?
6912	Is the mixture smooth?
6912	Is the mixture smooth?
6912	Is the mixture smooth?
6912	Is the mixture smooth?
6912	Is there any change in the contents of the tube?
6912	Is there any change in the contents of the tube?
6912	Is there any difference in the quantity of the beaten eggs?
6912	Judging from this experiment, what care must be taken in cooking and serving fish?
6912	Now the question arises: How many of the required Calories shall be supplied by each of these foodstuffs?
6912	Of a package of Cream of Wheat or Wheatena?
6912	Of alum baking powder?
6912	Of alum- phosphate baking powder?
6912	Of an ordinary sack of flour?
6912	Of corn oil?
6912	Of cottonseed oil?
6912	Of fowl?
6912	Of head lettuce per pound or per head?
6912	Of peanut oil?
6912	Of phosphate baking powder?
6912	Of porterhouse steak?
6912	Of rice in one pound?
6912	Of tartrate baking powder?
6912	Of tuna fish?
6912	Of what advantage is it to sift flour not only before measuring, but when adding it to the other ingredients of a quick bread?
6912	Of what advantage is this ingredient in mixtures that are to be fried?
6912	Of what material should jelly molds be made?
6912	PRODUCTS OF COMBUSTION.--What is found deposited on the inside of the stovepipe of a coal range?
6912	QUESTIONS Are apples sold by weight or by measure,_ i.e._ by the pound or peck?
6912	QUESTIONS By what means is flavor extracted from tea leaves?
6912	QUESTIONS For Fruit Ice Cream, why is it necessary to chill the cream before adding the fruit juice or crushed fruit( see Experiment 61)?
6912	QUESTIONS How are Scrambled Eggs usually cooked?
6912	QUESTIONS How do Preserves differ from Canned Fruit?
6912	QUESTIONS How does meat left from beef stock differ from fresh meat in nutritive value?
6912	QUESTIONS How does the method of preparing cooky mixture differ from that of preparing cake mixture?
6912	QUESTIONS How does the temperature of fat hot enough for frying compare with that of boiling water?
6912	QUESTIONS How does unpolished rice differ from polished rice?
6912	QUESTIONS How is rice tested for sufficient cooking?
6912	QUESTIONS How long should coffee boil?
6912	QUESTIONS How many dry, uncooked prunes are required to make 1 cupful of cooked prunes?
6912	QUESTIONS How many pounds in one peck of apples?
6912	QUESTIONS How should the water boil in cooking vegetables?
6912	QUESTIONS How should the water boil to prevent dried legumes from breaking( see_ Cooking Vegetables in Water_)?
6912	QUESTIONS How would the temperature of boiling water be affected if a cupful of cereal were poured into it all at once?
6912	QUESTIONS If an egg or two were added to griddle cakes made with sour milk, how should the recipe be changed?
6912	QUESTIONS If round steak has been cut too thick for rolling, what is a practical way of making it of one half inch thickness?
6912	QUESTIONS In Butterscotch Tapioca what ingredient could be substituted for tapioca?
6912	QUESTIONS In making custards, why should the hot milk be added to the eggs, instead of the eggs to the hot milk?
6912	QUESTIONS In preparing French Toast, what care must be taken in dipping the stale bread in the milk and egg mixture?
6912	QUESTIONS In what kind of soil does spinach grow?
6912	QUESTIONS In which ingredients of the Curry of Kidney Beans and Spiced Baked Apples are the food adjuncts found?
6912	QUESTIONS Is it possible to cook eggs hard in water that is below the boiling point?
6912	QUESTIONS Other than the differences in cost, what advantages are there in using tough cuts of meat for soup?
6912	QUESTIONS What are the leavening materials used in Plum Pudding?
6912	QUESTIONS What change, other than moistening the flour, takes place in the milk that helps to lighten the Popovers?
6912	QUESTIONS What cuts of meat are suitable for roasting?
6912	QUESTIONS What gas is formed in these mixtures to leaven them?
6912	QUESTIONS What general statement can you make with regard to the effect of increasing the fat in quick breads?
6912	QUESTIONS What ingredient does corn sirup contain that would make it effective in preparing creamy candy?
6912	QUESTIONS What ingredients in Corn Custard thicken the mixture?
6912	QUESTIONS What is taking place when hot fat emits an odor?
6912	QUESTIONS What is the chief difference between pot- roasting and braising?
6912	QUESTIONS What is the difference in method between scalding milk and boiling it?
6912	QUESTIONS What is the objection to excessive use of spiced foods?
6912	QUESTIONS What is the price per package of gelatine?
6912	QUESTIONS What is the proportion of flour and liquid in one cup of White Sauce for Vegetables?
6912	QUESTIONS What is the purpose of cooling the chicken mixture before shaping it into croquettes( see Experiment 17)?
6912	QUESTIONS What is the purpose of covering the gelatine while soaking and cooling?
6912	QUESTIONS What is the purpose of cutting and folding the egg whites and the dry ingredients into a sponge cake mixture?
6912	QUESTIONS What is the purpose of eggs in custard?
6912	QUESTIONS What is the purpose of soaking pearl tapioca in water before cooking?
6912	QUESTIONS What is the purpose of the egg and bread in the Bread Pudding?
6912	QUESTIONS What materials in Apple Sauce Cake leaven it?
6912	QUESTIONS What must be the condition of cheese in order to grate it?
6912	QUESTIONS What purpose do the eggs serve in Salmon Loaf?
6912	QUESTIONS Why is chicken more readily digested than other meat?
6912	QUESTIONS Why is cold water, rather than hot, used for making meat stock?
6912	QUESTIONS Why is it advisable to pour occasionally a spoonful of hot water over the yolks of eggs that are being poached?
6912	QUESTIONS Why is it advisable to use a double boiler for cooking rice?
6912	QUESTIONS Why is it desirable to steam the fruit rather than cook it in water for this dessert?
6912	QUESTIONS Why is it desirable to use doilies on plates containing crackers, bread, and cakes?
6912	QUESTIONS Why is it necessary to reduce the temperature to finish cooking meat after searing it?
6912	QUESTIONS Why is it not necessary to soak codfish for Fish Balls in water before cooking?
6912	QUESTIONS Why is the White Sauce cooled before adding the egg yolks in White Sauce Omelet?
6912	QUESTIONS Why is the top of the salad roll mixture brushed with egg?
6912	QUESTIONS Why should a sponge be made when eggs are to be added to the yeast mixture?
6912	QUESTIONS Why should dried vegetables be soaked in water before cooking?
6912	QUESTIONS Why should fish not be left uncovered in the refrigerator?
6912	QUESTIONS Why should fresh pork be used in winter rather than in summer?
6912	QUESTIONS Why should junket tablets be crushed before adding to the milk( see Experiment 12)?
6912	QUESTIONS Why should processed jars, covers, and rubbers remain in boiling water until just ready for use?
6912	QUESTIONS Why should the flour for bread be warmed before using?
6912	QUESTIONS Why should the outside skin of a vegetable be pared as thin as possible?
6912	QUESTIONS Why should tomatoes be covered when cooked for soup?
6912	Remove from the pan, break it open, and answer the following questions: What happened during baking to the cold air inclosed in the mixture?
6912	Should sugar be added to cooked fruit while the fruit is hot or after it is cool?
6912	Should the temperature of the oven be the same for each?
6912	Should this be strained out when the stock is used for soup?
6912	Since chocolate contains much fat, what ingredient could be omitted, if chocolate were used?
6912	Since it is desirable to serve the slices of toast whole, which are the better for French Toast,--large or small pieces of bread?
6912	Sponge Cake?
6912	TOUGH CUTS OF BEEF.--From the Experiments of Lesson LIX, what was found to be the toughest portion of the muscle of meat?
6912	The question may arise, is the tender egg more wholesome than the tough egg?
6912	Through what should gelatine mixtures be strained?
6912	Through which material,--tin or earthenware,--is heat transmitted more readily?
6912	To what color does the blue mixture change?
6912	To what cut of beef does ham correspond?
6912	To what cut of beef does it correspond?
6912	To what is the difference in flavor of Canned Fruit and Fruit Jelly largely due?
6912	To what is the increase in measure of the soaked fruit due?
6912	To what is the sweet taste of a baked potato due( see Experiment 26)?
6912	To what is the upper end of the stovepipe joined?
6912	To what substance in milk is its sweet taste due?
6912	Too cool?
6912	Too much moisture?
6912	Too much sugar?
6912	Too thick?
6912	Under what conditions do you think it would be desirable to make soap at home?
6912	Under what conditions should a sponge be made when compressed yeast is used?
6912	Under what conditions should it be boiled?
6912	Upon what ingredients does the quantity of baking powder depend?
6912	Using this proportion, how much flour should be used for one cupful of liquid?
6912	What appears on the sides and bottom of the beaker?
6912	What application can be drawn from this with regard to the use of soda in cleaning utensils that have contained fat?
6912	What application can be made from this concerning the effectiveness of cleaning the fat of meats with water?
6912	What application can you draw from this as to the temperature of the water in which eggs may be cooked?
6912	What are some of the advantages of a gas range over a coal range?
6912	What are the advantages of homemade over baker''s cake?
6912	What are the advantages of using whole grains for children''s food?
6912	What are the prices of beans and raw peanuts per pound?
6912	What are the prices of turnips and carrots per pound?
6912	What are the prices per pound of each cut of veal?
6912	What are the prices per pound of figs and dates?
6912	What are the prices per pound of round and long shoulder?
6912	What are the prices per pound of these cuts?
6912	What are the tests for sufficient cooking of each?
6912	What are the tests for thoroughly beaten egg yolk?
6912	What are the tests that show when egg white is beaten stiff and when dry?
6912	What can be added to this"left over"meat as a substitute for its flavor?
6912	What can be done to the cooky cutter to prevent it from sticking?
6912	What can you say regarding the flavor of the fiber?
6912	What care must be taken in combining the egg mixture with the hot milk mixture?
6912	What care should be taken in cooking Vanilla Sauce?
6912	What care should be taken in cooking chocolate in boiling water?
6912	What care should be taken in regulating the temperature of the oven when baking Cinnamon Buns, especially if they are to be basted during baking?
6912	What caused the molds to grow?
6912	What causes a Foamy Omelet to"fall"?
6912	What causes pared apples to become discolored?
6912	What causes the change in this material( see_ Care of Milk_)?
6912	What change has taken place in the fruit juice?
6912	What change has taken place in the fruit without sugar?
6912	What change has taken place in the materials placed in the saucepan?
6912	What change in appearance do you note?
6912	What change in color takes place in the paper?
6912	What change in quantity takes place in the milk of this pudding during long cooking?
6912	What change in quantity takes place in the rice during long cooking?
6912	What change takes place?
6912	What change takes place?
6912	What change was caused by heating it?
6912	What changes take place in the eggs and in the air inclosed in them when they are heated quickly?
6912	What conclusion can be drawn concerning the use of sugar in preserving fruit?
6912	What conclusion can you draw as to frying foods in"cool"fats?
6912	What conclusion can you draw concerning the soaking of vegetables in water before cooking?
6912	What conclusion can you draw concerning the temperature at which eggs should be cooked to make them most tender and palatable?
6912	What conclusion can you draw from this concerning the growth of molds upon foods in damp and dry places and in damp and dry weather?
6912	What conclusion can you draw from this concerning the placing of moldy food with fresh food?
6912	What conclusion can you draw from this concerning the temperature at which food liable to mold should be kept?
6912	What conclusion can you draw from this in regard to the proper temperature for frying foods?
6912	What conclusion can you draw regarding the effect of dry and moist heat upon muscle fiber?
6912	What conclusion can you draw with regard to the kind of heat--_dry or moist_--that must be applied to connective tissue to make it tender?
6912	What conclusions may be drawn from this as to the use of soda in cooking tomato and milk mixtures?
6912	What could be substituted for the egg?
6912	What could be used to cover them?
6912	What cut of veal corresponds to the tenderloin cuts of beef?
6912	What determines the quantity of baking powder?
6912	What dietetic reason can be given for combining oysters and bread?
6912	What difference in consistency is there in the two cooked mixtures?
6912	What difference is there in the condition of the meat in each tube?
6912	What disadvantage other than gas wastage is there when a flame streams up the sides of a cooking utensil?
6912	What do we call the gas formed by the action of the baking soda and a substance having an acid reaction?
6912	What does effervescence indicate?
6912	What does it lack?
6912	What does one often see coming from the top of a chimney?
6912	What does the water contain?
6912	What does the water contain?
6912	What does the water in which the macaroni was cooked contain?
6912	What does this experiment teach with regard to sifting flour before measuring?
6912	What does this experiment teach with regard to the use of baking soda and sour milk, for lightening a mixture?
6912	What does this water contain?
6912	What does water contain which is driven off by heat?
6912	What effect does the salt have upon the temperature of the ice?
6912	What familiar food does the mixture look like?
6912	What foodstuff does it contain in large quantity?
6912	What foodstuff does this test indicate that milk contains?
6912	What foodstuff is found in the water?
6912	What foodstuff is indicated by the stain on the paper?
6912	What foodstuff other than sugar is contained in the residue?
6912	What foodstuffs does the water in which vegetables are canned contain?
6912	What happens to a solid substance when it is dissolved?
6912	What happens to foods that are cooked in fat too cool for frying( see Experiment 32)?
6912	What happens to the fish?
6912	What happens?
6912	What happens?
6912	What harm sometimes results when an ice cream freezer has been carelessly prepared?
6912	What has been beaten into the egg?
6912	What has been drawn out into the water?
6912	What has been formed by the union of fat and soda?
6912	What has caused the change?
6912	What has caused the foods to spoil?
6912	What has caused the molds to grow upon the wood?
6912	What has happened to the yeast plants?
6912	What has"kept in"the heat of the hotter water?
6912	What important difference between starch and sugar does this experiment show?
6912	What indicates that the griddle is too hot?
6912	What indicates the presence of starch?
6912	What indicates the presence of starch?
6912	What inference can you draw from this as to the temperature at which oysters should be cooked?
6912	What ingredient do Fish Balls contain that hardens immediately on being heated?
6912	What ingredient do both chocolate and cocoa contain which aids in thickening the cake?
6912	What ingredient does Corn- meal Mush for"Frying"contain that plain Corn- meal Mush does not?
6912	What ingredient in Spice Cake contains a small quantity of acid?
6912	What ingredient usually present in cake recipes is omitted in this cake?
6912	What ingredient, invariably used in Scalloped Potatoes, is omitted in Scalloped Potatoes with Bacon?
6912	What ingredients do cereals contain that make it possible to mold them( see Experiment 17)?
6912	What ingredients does Sponge Cake contain which do not exist in Popovers?
6912	What ingredients in Cheese Pudding thicken the mixture?
6912	What ingredients in Popovers are omitted in Sponge Cake?
6912	What ingredients in these puddings scorch readily?
6912	What ingredients may be decreased in quantity if sour cream is used?
6912	What is Meringue?
6912	What is a French chop?
6912	What is gained by not paring or peeling fruit that is to be strained after cooking?
6912	What is indicated by the larger bubbles?
6912	What is it?
6912	What is its approximate measure?
6912	What is its color?
6912	What is its purpose?
6912	What is its purpose?
6912	What is its purpose?
6912	What is its purpose?
6912	What is its reaction?
6912	What is macaroni?
6912	What is substituted for this material?
6912	What is the advantage and disadvantage in draining water from onions after parboiling them?
6912	What is the advantage in using oil rather than blacking in cleaning a range?
6912	What is the advantage in using rice water rather than plain water to prepare Cheese Sauce?
6912	What is the advantage of cooking in steam green vegetables of delicate flavor?
6912	What is the advantage of heating the pan?
6912	What is the advantage of placing a bit of fat on each slice of bread just before turning it?
6912	What is the advantage of seasoning peanuts by cooking in strong salted water rather than sprinkling salt over them after browning?
6912	What is the advantage of using only a top crust for fresh fruit pie?
6912	What is the advantage of using two pans in washing spinach?
6912	What is the approximate increase in quantity?
6912	What is the approximate increase in quantity?
6912	What is the average number of leaves in a pound?
6912	What is the average price per pound of coffee?
6912	What is the average weight of a chicken one year old?
6912	What is the average weight of a spring chicken?
6912	What is the average weight of sirloin steak?
6912	What is the chief difference in the processes of jam making and jelly making?
6912	What is the color and texture,_ i.e._ toughness, of the two parts into which the muscle is divided?
6912	What is the color of the flame?
6912	What is the color of the flame?
6912	What is the condition of the egg white in each tube?
6912	What is the condition( moist or dry) of the bread?
6912	What is the cost of a can of peas?
6912	What is the cost of ice per hundred pounds?
6912	What is the cost of the quantity of cereal indicated in the recipes above?
6912	What is the cost per pound of homemade fudge?
6912	What is the cost per pound of split peas?
6912	What is the difference between braising and roasting meats( see_ Roasting_)?
6912	What is the difference between soft bread crumbs( see note under recipe for Stuffed Tomatoes) and dried bread crumbs?
6912	What is the difference in cost of one pint of each?
6912	What is the difference in cost of these quantities of chocolate and cocoa?
6912	What is the difference in the cost?
6912	What is the difference in the size of the air cells made by using the different utensils?
6912	What is the difference in thickness and color?
6912	What is the effect of boiling water on gelatine?
6912	What is the effect of cold water on cooked macaroni( see Experiment 17)?
6912	What is the effect of long cooking upon oysters?
6912	What is the effect of the air on peeled bananas?
6912	What is the effect of too cool an oven on Sponge Cake?
6912	What is the effect of too long baking on bananas?
6912	What is the effect of using too much fat in a cake?
6912	What is the exception to this rule?
6912	What is the foodstuff that remains in the filter paper( see Proteins of"excellent quality")?
6912	What is the insoluble constituent of this baking powder?
6912	What is the least quantity of cream that can be purchased?
6912	What is the most practical method of cleaning a grater?
6912	What is the per cent of fat in butter( see Figure 63)?
6912	What is the present cost of milk per quart?
6912	What is the present market price of spring chicken?
6912	What is the present price per sack of baker''s and of high- grade patent flour?
6912	What is the price of 12 ears of green corn or of 1 can of corn?
6912	What is the price of beets per pound?
6912	What is the price of celery per bunch?
6912	What is the price of corn sirup per can?
6912	What is the price of spinach per pound or peck?
6912	What is the price of summer and of winter squash?
6912	What is the price of them?
6912	What is the price of tomatoes per pound or peck?
6912	What is the price per box?
6912	What is the price per cake of compressed yeast?
6912	What is the price per cake?
6912	What is the price per can of corn?
6912	What is the price per can of salmon?
6912	What is the price per can of tomatoes?
6912	What is the price per half- pound of baking soda?
6912	What is the price per package of codfish?
6912	What is the price per package of corn- starch?
6912	What is the price per package of dry yeast?
6912	What is the price per pint of Cottage Cheese obtained at market?
6912	What is the price per pint of Cottage Cheese prepared at home?
6912	What is the price per pint of heavy or whipping cream?
6912	What is the price per pint of thin or coffee cream?
6912	What is the price per pound of cabbage?
6912	What is the price per pound of cheese?
6912	What is the price per pound of corn- meal and rice?
6912	What is the price per pound of cream of tartar?
6912	What is the price per pound of each of these foods?
6912	What is the price per pound of each?
6912	What is the price per pound of each?
6912	What is the price per pound of each?
6912	What is the price per pound of each?
6912	What is the price per pound of fresh peaches?
6912	What is the price per pound of granulated and of powdered sugar?
6912	What is the price per pound of leaf lettuce?
6912	What is the price per pound of macaroni?
6912	What is the price per pound of onions?
6912	What is the price per pound of parsnips?
6912	What is the price per pound of porterhouse and of sirloin steak?
6912	What is the price per pound of rice?
6912	What is the price per pound of suet?
6912	What is the price per pound or bushel?
6912	What is the price per pound or per peck of apples?
6912	What is the price per pound or pint of each of these fats or oils?
6912	What is the price per quart of certified milk?
6912	What is the price per quart of molasses?
6912	What is the price per quart of olive oil?
6912	What is the price per sack of pastry and of bread flour?
6912	What is the price, weight, and measure of a package of Rolled Oats or Wheat?
6912	What is the proportion of fat and flour?
6912	What is the proportion of flour and liquid?
6912	What is the proportion of liquid and salt for each egg of a Foamy Omelet?
6912	What is the purpose of adding boiling water to rolled oats in making Oatmeal- Potato Bread( see_ Substituting Other Cereals for Wheat Flour_)?
6912	What is the purpose of adding sugar to corn sirup?
6912	What is the purpose of adding the strained tomatoes or Tomato Sauce_ slowly_ to the White Sauce or milk?
6912	What is the purpose of beating eggs?
6912	What is the purpose of beating the Popover mixture thoroughly?
6912	What is the purpose of breaking the skins of potatoes_ at once_ after baking?
6912	What is the purpose of brushing the potato mixture with egg?
6912	What is the purpose of changing the water twice in cooking onions?
6912	What is the purpose of cooking canned vegetables at boiling temperature?
6912	What is the purpose of cooking it for so long a time?
6912	What is the purpose of cooking the cocoa and water( see_ Cocoa and Chocolate_)?
6912	What is the purpose of cooking the corn- meal before adding the other ingredients?
6912	What is the purpose of covering apples during baking?
6912	What is the purpose of covering the Scalloped Apples during the first half of the time for baking?
6912	What is the purpose of covering the fruit while soaking?
6912	What is the purpose of covering the packed freezer with carpet, blanket, or newspapers( see_ The Principle of Fireless Cookery_)?
6912	What is the purpose of covering with egg, mixtures that are to be fried?
6912	What is the purpose of cutting and folding in the whites of eggs in omelets?
6912	What is the purpose of cutting and folding in the whites of eggs in the cake mixture?
6912	What is the purpose of dredging these meats in flour?
6912	What is the purpose of egg and flour in Rhubarb Pie?
6912	What is the purpose of first browning the lamb that is to be roasted?
6912	What is the purpose of grated potato in Peanut Butter Soup?
6912	What is the purpose of parboiling ham before broiling it?
6912	What is the purpose of placing butter paddles in boiling water before using?
6912	What is the purpose of placing fish on a baking sheet or placing strips of muslin underneath for baking( see Experiment 60)?
6912	What is the purpose of placing paper over the can when packing the frozen mixture?
6912	What is the purpose of placing the baking- dish containing Corn Custard or Cheese Pudding in a pan of hot water?
6912	What is the purpose of placing the warm cake on a cake cooler or on a cloth?
6912	What is the purpose of pouring boiling water in the dish or pan in which peppers are baked?
6912	What is the purpose of pricking the lower crust with a fork before baking?
6912	What is the purpose of scoring the salt pork or bacon?
6912	What is the purpose of soaking dried fruit before cooking?
6912	What is the purpose of straining custards?
6912	What is the purpose of straining gelatine mixtures?
6912	What is the purpose of straining the oyster liquor?
6912	What is the purpose of the egg in the potato mixture?
6912	What is the purpose of the egg in this salad dressing?
6912	What is the purpose of the eggs in Cream of Potato Soup?
6912	What is the purpose of the eggs in Sauce for Chicken?
6912	What is the purpose of the mixer?
6912	What is the purpose of the stovepipe?
6912	What is the purpose of using_ melted_ butter or substitute in the Short Cake mixture?
6912	What is the purpose of wringing out dry a sink- cloth and letting no water run from the faucet while cleaning a sink?
6912	What is the reaction-- acid or alkaline?
6912	What is the reason for cooking stewed chicken 15 minutes in_ boiling_ water?
6912	What is the reason for covering the pudding during the first 15 minutes of baking?
6912	What is the reason for keeping the beans below the boiling point while baking?
6912	What is the result if jelly is cooked too long?
6912	What is the result if too much sugar is used in jelly making?
6912	What is the result of baking this mixture for too short a time?
6912	What is the result of insufficient creaming?
6912	What is the result, if baked in a very hot oven?
6912	What is the result?
6912	What is the result?
6912	What is the result?
6912	What is the simplest way of thickening soup, if it is too thin?
6912	What is the stock called that is made from veal?
6912	What is the test for sufficient kneading of bread dough?
6912	What is the test for the sufficient oven- drying of a Foamy Omelet?
6912	What is the use of eggs in the filling?
6912	What is the use of flour in Lemon Sauce?
6912	What is the use of flour in White Sauce?
6912	What is the use of this ingredient in Corn- meal Mush for"Frying"?
6912	What is the use of vinegar in Boiled Frosting( see Christmas Candy)?
6912	What is the weight and measure of a package?
6912	What is the weight of a barrel of flour?
6912	What is the weight of one cabbage of average size?
6912	What is the weight of one square of chocolate?
6912	What is the wetting material in Popovers?
6912	What is this substance?
6912	What kind of baking- pan-- tin, granite, or earthenware-- is best to use for Stuffed or Scalloped Tomatoes?
6912	What kind of batter do these quantities of flour and moisture usually make?
6912	What kind of bread is most satisfactory in high altitudes,_ i.e._ where the climate is dry?
6912	What kind of carbohydrate is present in greatest quantity in these foods?
6912	What kind of fat should be used for white cake?
6912	What kind of griddle cakes result when the batter is too thin?
6912	What kind of material( solid, liquid, or gas) is indicated by the bubbling( see Experiment 7)?
6912	What kind of spoon-- tin or wood-- should be used for acid foods?
6912	What kind of substance do all spices contain?
6912	What kind of substance( gas, liquid, or solid) has been formed by the growth of the yeast plants?
6912	What kind of vitamines does each contain?
6912	What liquids are used in each mixture?
6912	What material and how much of it is used for thickening each?
6912	What material can be added during cooking that will soften them( see_ Cooking Dried Legumes_)?
6912	What material could be substituted for one of the eggs in Cream Salad Dressing?
6912	What materials are removed by straining?
6912	What materials in Carrot and Cabbage Salad contain vitamines?
6912	What materials in the recipe for Savory Toast are used merely for flavoring?
6912	What means, other than cooking in sirup, can be employed to retain the shape of cooked fruit?
6912	What method of cooking was used to make this tough part tender( see Experiments 51 and 52)?
6912	What must be done to produce biscuits having much crust rather than little crust?
6912	What must be the temperature of water to dissolve gelatine?
6912	What other difference is there between a beaten and an unbeaten egg?
6912	What other use could be made of rice water?
6912	What part of the range is heated when the oven damper is open?
6912	What parts of the beef would one expect to find most tender?
6912	What parts of the range are heated when the oven damper is closed?
6912	What practical application as to seasoning meats can be drawn from this?
6912	What practical application as to washing meat can be made from this?
6912	What practical application can be drawn from the result of this experiment as to washing fish?
6912	What practical application can be drawn from this experiment with regard to washing a pan in which sugar has been caramelized?
6912	What precautions can be taken to prevent the sauce from scorching?
6912	What quantity of split peas would be equal to a can of peas?
6912	What reason is there for combining fish, salad dressing, and rolls?
6912	What should be the condition of all green vegetables used in salads?
6912	What should be the condition of the crumb of toast to be most quickly digested?
6912	What should be the difference in the temperature of the oven for loaf bread and for biscuits?
6912	What should be the temperature of all materials mixed with yeast?
6912	What solid material is found in the stock?
6912	What substance could be substituted for the grated potato?
6912	What substance does the foaming suggest?
6912	What substance does the masticated cracker contain?
6912	What substance has been"mixed"with the gas by opening the burner?
6912	What substance in the milk has been clotted by the rennet( see Lesson XLVI)?
6912	What substance in the milk has been curdled by the acid?
6912	What substance is being formed?
6912	What substance necessary for combustion is present in the chimney?
6912	What takes the place of this ingredient?
6912	What term indicating a half- dissolved condition can you apply to the cooked starch?
6912	What two ingredients exist in greater quantity in cake than in muffins?
6912	What two precautions can be taken to preserve the flavor of fruits?
6912	What use can be made of the fat after removing it from the stock?
6912	What use can be made of the fat of a fowl?
6912	What use can be made of the water that is drained from the macaroni( see_ Cheese Sauce,_)?
6912	What use should be made of the water in which dried fruit is soaked?
6912	What valuable protein material does the solid meat contain( see_ Protein in Meat_)?
6912	What vitamines are present in spinach and celery leaves and stems?
6912	What would be the disadvantage in adding them to a dough, after the dough had stiffened?
6912	What would be the effect of adding 1 egg to plain Blanc Mange?
6912	What would be the effect of adding cold fruit juice to the hot gelatine mixture?
6912	What would be the effect of exposing baking powder to moist air?
6912	What would be the effect on the biscuits of much moisture in the filling?
6912	What, advantage is there in steaming turnips rather than cooking them in water?
6912	What, then, should be the temperature( hot or cold) of liquids and other materials used in the quick bread mixtures?
6912	When and how should the egg be added?
6912	When cream is to be surrounded by ice water for whipping, in which kind of utensil should it be placed?
6912	When food is processed by immersing the jars in boiling water, why should the water extend above the covers of the jars to a depth of one inch?
6912	When fruit is cooking, what indicates a loss of flavor?
6912	When fruit is to be added to jelly, what is the purpose of allowing the jelly to cool and almost stiffen before adding the fruit?
6912	When is the Corn Soup strained?
6912	When is the best time to eat candy?
6912	When is the dressing added to the Coleslaw?
6912	When is the dressing usually added to salads?
6912	When is the price highest and when lowest?
6912	When neither blue nor pink litmus paper changes color, what kind of substance,--acid, alkaline, or neutral,--is present?
6912	When too thick?
6912	Where is the ash pan?
6912	Where is the check damper?
6912	Where is the front damper?
6912	Which amount do you consider most successful from the standpoint of texture, grain, and flavor?
6912	Which are richer in protein, the fresh or the dried vegetables( see Figure 76)?
6912	Which becomes lighter when beaten,--a whole or a separated egg?
6912	Which breaks more easily?
6912	Which causes greater effervescence,-- hot or cold water?
6912	Which contains more nutriment,--baked potatoes or boiled potatoes?
6912	Which contains the more air?
6912	Which contains the more ash?
6912	Which contains the more carbohydrates?
6912	Which contains the more carbohydrates?
6912	Which contains the more fat?
6912	Which contains the more fat?
6912	Which contains the more fat?
6912	Which contains the more moisture,--corn or tomatoes?
6912	Which contains the more nutriment?
6912	Which contains the more protein, fat, and ash?
6912	Which contains the more protein; which, the more carbohydrates?
6912	Which contains the more protein?
6912	Which contains the more protein?
6912	Which contains the more water?
6912	Which contains the most ash?
6912	Which contains the most carbohydrates?
6912	Which contains the most fat?
6912	Which contains the most protein and ash?
6912	Which contains the most water?
6912	Which develops the more pleasing flavor?
6912	Which dissolves sugar more readily,--cold or hot water?
6912	Which do you consider more palatable?
6912	Which fat reaches the highest temperature before it begins to decompose?
6912	Which fish contains the most protein?
6912	Which food is the cheapest source of protein?
6912	Which for covering fried foods?
6912	Which furnishes more fat,--a pound of butter or a pound of lard?
6912	Which has a more pleasing flavor?
6912	Which has the better taste?
6912	Which has the greater thickening property,--starch or dextrin?
6912	Which has the higher kindling temperature, wood or coal?
6912	Which is a better conductor of heat, wood or metal?
6912	Which is cheaper?
6912	Which is colder?
6912	Which is hotter?
6912	Which is lighter in weight,--beaten egg white or plain Lemon Jelly?
6912	Which is more like fresh fruit in flavor?
6912	Which is more tender?
6912	Which is the better for molding,--boiled rice or rice cooked over boiling water?
6912	Which is the better kind of tea to use-- black or green?
6912	Which is the cheaper food?
6912	Which is the cheapest source of protein( see Figures 68 and 74)?
6912	Which is the cleaner method?)
6912	Which is the hotter?
6912	Which is the more porous?
6912	Which is the more tender?
6912	Which kind meets the approval of other members of your home?
6912	Which kind of beverage,--black or green tea,--shows the greater quantity of tannin?
6912	Which kinds of pies do you consider more successful in regard to quality?
6912	Which makes it more tender?
6912	Which material rises to the top?
6912	Which material-- flour or corn- starch-- is the cheaper to use for thickening?
6912	Which method for carrots?
6912	Which method of cooking is better for vegetables without the skins?
6912	Which method of cooking rice leaves more nutriment in the cooked product?
6912	Which method of cooking rice takes longer?
6912	Which of these are vegetable and which are animal fats or oils?
6912	Which probably yields the most protein to the body?
6912	Which should be used for scalloped dishes?
6912	Which the most ash?
6912	Which type of baking powder reacts the longest time?
6912	Which vegetables without the skins,--those cooked in water or those cooked in steam,--lose the more starch and ash?
6912	Which vegetables,--those cooked with or without the skins,--have the more pleasing color?
6912	Which vegetables,--those cooked with or without the skins,--have the more pleasing flavor?
6912	Which vegetables,--those cooked( in water) with or without the skins,-- lose the more starch and ash?
6912	Which would be the hotter medium for cooking-- hot fat or boiling water?
6912	Which would be the more comfortable to use when stirring hot foods?
6912	Which would give the better result when added to the potato mixture, beaten egg or unbeaten egg?
6912	Which, the more carbohydrates?
6912	Which, the more protein and ash?
6912	Why are baked potatoes served in an uncovered dish?
6912	Why are biscuits sometimes served on a napkin or doily?
6912	Why are bread crumbs a valuable addition to Scalloped Eggs with Cheese( see Figure 77)?
6912	Why are carrots cooked in a small quantity of water rather than a large amount?
6912	Why are cereals not cooked entirely over the naked flame?
6912	Why are dried rather than soft bread crumbs used for covering foods that are to be fried?
6912	Why are eggs beaten_ slightly_ for custards?
6912	Why are electric stoves not provided with burners?
6912	Why are finger bowls used after the fruit course of breakfast and at the end of luncheon or dinner?
6912	Why are fresh vegetables and fruits such necessary foods for children?
6912	Why are mints served at the close, rather than at the beginning of a meal?
6912	Why are molds for steamed mixtures filled only two thirds full?
6912	Why are not ready- to- serve cereals suitable staple foods for young children?
6912	Why are not the nuts cooked in the Panocha mixture?
6912	Why are not the potatoes added with the other vegetables?
6912	Why are not the vegetables added to the Beef Stew when the boiling water is added?
6912	Why are nuts not floured?
6912	Why are raisins and currants sprinkled with flour before adding to the pudding?
6912	Why are spices and herbs added to left over meat dishes?
6912	Why are the dried fruits floured?
6912	Why are the potatoes pressed through a strainer_ after_ rather than_ before_ adding the hot milk?
6912	Why are the tomatoes strained after thickening rather than before?
6912	Why are these foods baked at different temperatures?
6912	Why are they not cooked as long as the flour mixture?
6912	Why are water, salt, and yeast not considered when the fuel value is computed?
6912	Why can not meat be broiled over_ blazing_ coals?
6912	Why can they not be cleaned by washing in water( see Experiment 35)?
6912	Why do Apple Dumplings require a longer time for baking than Baking Powder Biscuits?
6912	Why do foods need to be sealed to preserve them?
6912	Why do muffins contain baking powder, while popovers do not?
6912	Why do not the yeast plants grow?
6912	Why does Jam"keep"better than Fruit Sauce?
6912	Why does cooked meat"keep"longer than uncooked meat?
6912	Why does rice take a shorter time to cook than most of the wheat and oat foods?
6912	Why does the quantity of liquid given in Drop Biscuits vary( see_ Pour Batter_ and_ Gluten_)?
6912	Why has the fat risen to the top( see Experiment 35)?
6912	Why hold the paddles over ice water while shaping the butter balls?
6912	Why is Egg Frosting used on warm cake, rather than on cold?
6912	Why is Prune Pudding surrounded with hot water during baking?
6912	Why is Steamed Custard strained and flavored before cooking, and Soft Custard, after cooking?
6912	Why is Worcestershire sauce not cooked with the brown sauce?
6912	Why is a brush not desirable for crumbing the table?
6912	Why is a cupful of coffee poured out and returned to the coffeepot after the coffee is boiled?
6912	Why is a longer time required for steaming than for baking quick bread mixtures?
6912	Why is a mixture of granulated sugar and corn sirup used in the making of peanut candy rather than corn sirup?
6912	Why is a pressure cooker regarded as a fuel saver?
6912	Why is an excessive or continuous use of pickles objectionable in diet?
6912	Why is an iron kettle preferable to one of tin or granite for heating fat( see_ Caramelized Sugar_)?
6912	Why is an iron rather than a granite pan used for making peanut candy?
6912	Why is braising suitable for tough cuts, and roasting for tender cuts( see Experiments 51 and 52)?
6912	Why is butter or substitute omitted in Panocha if sour cream is substituted for sweet milk?
6912	Why is fat cooked with meat and bone in making soup stock?
6912	Why is it advisable to add butter to the sirup only when the latter is to be served hot?
6912	Why is it advisable to drink a generous quantity of water when eating candy or sweets?
6912	Why is it advisable to save the water drained from onions and use it in soups and other foods?
6912	Why is it cooked in a large quantity of boiling water?
6912	Why is it desirable to use parsley and Worcestershire sauce with veal?
6912	Why is it desirable to use these ingredients with rhubarb?
6912	Why is it easier to roll out pastry, if it has been chilled after mixing?
6912	Why is it especially necessary to dry the fish and potato mixture before frying?
6912	Why is it necessary to bake the mixture for so long a time?
6912	Why is it necessary to cook it for 20 minutes?
6912	Why is it necessary to cook it in a double boiler?
6912	Why is it necessary to cook the fruit used for filling for biscuits until the water is almost evaporated?
6912	Why is it necessary to cook the mixture for so long a time after it thickens?
6912	Why is it necessary to crush the fruit for frozen fruit mixture?
6912	Why is it necessary to dip the hands in cold water before shaping Pop- corn Balls?
6912	Why is it necessary to dissolve the gelatine completely?
6912	Why is it necessary to pour the mixture into the pan immediately after adding the peanuts?
6912	Why is it necessary to remove the fat from meat that is to be broiled or pan- broiled?
6912	Why is it necessary to stir foods occasionally while drying?
6912	Why is it necessary to surround the cream with ice water while whipping it( see_ Whipping Cream_)?
6912	Why is it not necessary to baste meats cooked by these methods?
6912	Why is it served as the first course of a meal?
6912	Why is it that the cold pack method of canning is safer from the standpoint of processing than the open kettle method?
6912	Why is it unnecessary and undesirable to dislodge air bubbles in jars containing food processed by the cold pack process?
6912	Why is it well to tie heavy paper around an_ outside metal_ bucket of a freezer?
6912	Why is less fat required for Sour Cream than for Sour Milk Cookies( see Figure 64)?
6912	Why is moisture not added to mashed turnips?
6912	Why is not meat a desirable food for most young children?
6912	Why is oven drying of foods much more satisfactory when the oven is provided with a thermometer?
6912	Why is pork slow in digesting?
6912	Why is potato water a more valuable liquid for bread making than water?
6912	Why is salt not added to the water in which codfish and potatoes are cooked?
6912	Why is sugar added?
6912	Why is the bone added to the Beef Stew?
6912	Why is the bread spread with butter before cutting it into strips?
6912	Why is the cake mixture beaten thoroughly before the whites of eggs are added?
6912	Why is the flavoring not added while the mixture is cooking( see_ Flavoring Extracts_)?
6912	Why is the flour mixed with the sugar before adding the boiling water( see Experiment 24)?
6912	Why is the salt not added at first?
6912	Why is the sauce cooked directly over the flame and then over, boiling water, while the pudding is cooked only over boiling water?
6912	Why is this meat cooked at simmering rather than at boiling temperature?
6912	Why is vanilla not added until the beverages are ready to be served( see_ Flavoring Extracts_)?
6912	Why not boil it longer?
6912	Why not place the warm cake_ inverted_ on the cake cooler?
6912	Why not serve sugar with breakfast cereals for children?
6912	Why not touch the inside of jars and covers with the fingers?
6912	Why not_ fill_ the dish- pan with soiled dishes?
6912	Why select fish steaks or thin, flat fish for broiling?
6912	Why should a lower crust, when used alone, be baked before adding the filling?
6912	Why should a wick burner never be allowed to burn after all the kerosene in the container is exhausted?
6912	Why should all dishes belonging to a particular course be removed at the end of the course?
6912	Why should baked potatoes, corn, and hot breads be served on a folded napkin?
6912	Why should bananas be scraped?
6912	Why should berries and small fruits be washed before hulling or stemming?
6912	Why should biscuits be"patted"out rather than rolled out with the rolling pin?
6912	Why should bread be stored in a covered tin box?
6912	Why should butter paddles be cleaned with a brush rather than with a cloth?
6912	Why should cold water be added to coffee after boiling?
6912	Why should cooked meat of tender cut be reheated rather than recooked?
6912	Why should cooky dough be chilled before rolling out?
6912	Why should decayed or bruised spots on fruits be removed completely before canning the fruit?
6912	Why should dish- towels be placed in boiling water during laundering?
6912	Why should dishes having contained sugar or sirup be soaked in_ hot_ water?
6912	Why should dishes which do not admit of choice be placed at the right?
6912	Why should dishes which have held milk, cream, egg, flour, or starch be rinsed with_ cold_ water?
6912	Why should eggs be called hard- or soft-_cooked_ rather than hard- or soft-_boiled_?
6912	Why should fish be cleaned by wiping with a cloth, rather than by placing in a pan of water( see Experiment 59)?
6912	Why should fresh fruit, for fruit pie with two crusts, be well drained after washing?
6912	Why should glass and silver be wiped with a soft towel?
6912	Why should glass be washed in warm( not hot) water?
6912	Why should greasy dishes and utensils be wiped with paper and then rinsed with hot water before washing?
6912	Why should not a bar of soap"soak"in dish- water?
6912	Why should not a tin pan be used for the fruit pudding?
6912	Why should not oysters stand in water after washing( see Experiment 38)?
6912	Why should not potatoes be covered with a tin lid or plate after cooking?
6912	Why should not the dish- cloth be used in cleaning it?
6912	Why should not the salt water be drawn from the freezer during freezing( see Experiment 79)?
6912	Why should not wooden- handled utensils and the cogs of the Dover egg beater"soak"in dish- water?
6912	Why should onions be peeled under water?
6912	Why should salt be added sparingly to potatoes cooked with bacon?
6912	Why should salt be added to the water in which meat is soaked( see Experiment 56)?
6912	Why should scouring soap or powder not be used in cleaning a porcelain or enamel sink?
6912	Why should spices be used in moderation?
6912	Why should tea be strained after steeping 5 minutes?
6912	Why should the banana mixture be baked a shorter time than the apple mixture?
6912	Why should the chicken finally be cooked at simmering temperature rather than at boiling?
6912	Why should the coffeepot be placed at the right of the hostess''s cover and the cups and saucers at the left of her cover?
6912	Why should the cooked mixture be cooled before adding the other ingredients?
6912	Why should the cooked mixture of Spice Cake be cool before the remaining ingredients are added?
6912	Why should the core or thick stem of cabbage be used as food?
6912	Why should the covers of jars not be sealed tightly before placing in the kettle or steamer used for processing?
6912	Why should the cubes of stale bread be baked slowly( see_ Toast_)?
6912	Why should the egg be diluted for such purposes?
6912	Why should the flour in Rhubarb Pie be mixed with sugar?
6912	Why should the forks that are to be used with knives be placed at the left of the plates?
6912	Why should the soup be served immediately after cooking the eggs?
6912	Why should the soup be served_ at once_ after combining the tomato and milk mixture?
6912	Why should the water be drained from boiled vegetables immediately after cooking?
6912	Why should the white of egg be beaten while the hot sirup is being poured over it?
6912	Why should they be baked in a slow oven( see_ Suggestions for Cooking Fruits_)?
6912	Why should they be cooked at simmering rather than boiling temperature?
6912	Why should they be served at once after preparing?
6912	Why should tin, iron, and steel utensils be dried most thoroughly?
6912	Why should utensils that have held milk be scalded or boiled?
6912	Why should woodenware be allowed to dry in the open air?
6912	Why should"Fruit Ice"mixture be frozen_ at once_ after preparing the fruit?
6912	Why should_ boiling_ water be used to replenish the water in steaming kettle?
6912	Why store a cake in a tightly covered tin box?
6912	Why test the tomatoes with a knitting needle or skewer rather than with a fork?
6912	Why use hot water rather than cold water for Water Frosting( see Experiment 11)?
6912	Why?
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6912	Why?
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6912	Why?
6912	Will yeast grow in water alone?
6912	Winter wheat?
6912	With what material did the flour combine during baking?
6912	Would it be advisable to use a greater quantity of fat( 1/2 cupful) for Chocolate Cake?