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Classic
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page 461
PAGE.
Shrub, raspberry....................118
Slap Jacks..........................329
SLAW.
Cream..........................258
Cream dressing for.............257
Plain cold.....................258
SNAPS................................79
Ginger..........................82
Ginger, hotel...................82
Lemon...........................78
On rainy days...................79
When moist......................79
Snipe...............................146
Snowflake............................88
Snowflakes..........................139
SODA.
Pure............................21
Rule for.......................181
SOUP................................265
Bean...........................269
Bean, grandmothers.............269
Bean, meatless.................269
Bean, turtle...................269
Beef...........................267
Beef...........................268
Beef, with okra................268
Bread, dice for................276
Carrot.........................270
Celery.........................270
Chicken........................270
Clam...........................267
Clam...........................270
Cod-fish.......................270
Coloring for...................276
Green corn.....................271
Gumbo..........................271
How flavored...................265
Mock turtle....................271
Mutton.........................272
Noodle.........................272
Okra...........................272
Oyster.........................273
Onion..........................273
Poached eggs with..............267
Pot au feu.....................273
Pea............................273
Pea, green.....................274
Potato.........................274
Sauces for.....................267
Swiss..........................274
Thickening for.................107
Thickening for.................267
Tomato.........................274
Tomato, meatless...............274
Turkey.........................275
Vegetable......................275
Poached eggs...................275
Veal...........................276
SOUPSTOCK...........................265
Economical.....................266
How made.......................265
How used.......................266
Rich...........................265
Spouse, pigs' feet..................175
Spat-outs............................31
Spices, use of.......................84
PAGE.
Spinach.............................296
SPONGE.
And bread.......................12
For winter......................11
For bread.......................12
For griddle......................8
How made.........................8
Squab pie...........................328
SQUASH.
Summer.........................295
Winter.........................295
STRAWBERRIES.
Canned.........................104
Canned.........................105
Mock...........................139
STEW.
Breakfast......................168
Brown..........................167
Stews..........................323
With tomatoes..................169
Steak pudding.......................323
SUCCOTASH...........................296
With pork......................296
In Winter......................296
Suet, to keep.......................163
SWEET BREAD.
Larded.........................177
With tomatoes..................178
Syrup, Lemon........................119
TABLE.
Cook's time....................330
Of weights.....................331
Of measures....................331
Taffy, butter........................94
TARTS.
Apple..........................193
Almond.........................194
Cocoa-nut......................194
Cream..........................194
Shells for.....................194
TEA.................................115
English breakfast..............115
Iced...........................119
Lemon..........................119
Pot, sack for..................115
Tenderloin canned...................178
Toad in the hole....................170
TOAST.
Breakfast.......................22
Buttered........................22
Mennonite.......................22
TONGUE.
Beef...........................168
Spiced beef....................168
TOMATOES.
Baked..........................297
Canned.........................106
Escaloped......................297
Figs...........................222
Fried..........................297
Sliced.........................297
Stewed.........................297
Toast..........................298
Trifles..............................77
TRIPE.
Boiled.........................170
PAGE.
Fried..........................170
Fricasseed.....................170
Soused.........................170
TROUT.
Baked..........................128
Brook..........................130
Turbot..............................133
TURKEY.
Boned..........................246
Boned..........................247
Boiled.........................247
Escaloped......................247
Fat for stuffing...............248
Roast..........................247
Roast, English.................249
To plump.......................247
To roast.......................238
To steam.......................238
With oyster stuffing...........248
TURNIPS.
Baked..........................298
Mashed.........................298
VEAL.
Cutlets, fried.................178
Loaf...........................179
Pressed........................179
Roast Loin of..................179
Stew...........................180
Sweet bread....................180
With oysters...................180
VEGETABLES..........................277
Add sugar to...................277
Time to cook...................278
Odor while cooking.............277
Water for......................277
VENISON.............................141
Hams, smoked...................142
Roast..........................144
VINEGAR.
Celery.........................236
Cheap..........................322
Clover.........................236
Mint...........................236
Raspberry......................119
WAFFLES.
Corn...........................324
Ohio............................29
Quick...........................29
Raised..........................29
Rice............................29
WATERMELON
To serve.......................134
Canned.........................106
Welsh Rarebit.......................326
WOODCOCK............................140
Broiled........................146
Fried..........................146
YEAST................................38
Dry.............................38
Hop.............................39
Potato without hops.............39
Potato..........................39
To hasten milk..................40
Yeast...........................40
Yorkshire pudding...................167
Zest, lemon..........................84
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Classic
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