113.
Cucumbers. 116.
Kggs. 139.
Peppers, 121.
Oreen. 120.
Mexicaii. 122.
Spanish. 122.
Tomatoes. 119.
Tomatoes with baked
eggs, 66.
Bnbstltatea for mcMts,
96.
Snnr cookies, 253.
Sulphur matches for re-
moving stains,
305.
Summer drink*. 293.
Superior cooklea. 253.
HurprlHe nuicaroons, 249.
Sweetbread croquettes,
67.
Patties. 58.
Salad. 164.
Sweei pickled peaches,
190.
Pineapple. 191.
Watermelon rind.
191.
Sweet potato croquettes,
110.
Swiss ess-toast. 138.
Syrups, fruit. 292-293.
Lemon, 292.
Pineapple. 293.
TalTjr, Chocolate, 366.
Tan, to remove. 329.
Tar stains, to remove.
309.
Taro, 30.
Tarts, German fruit.
282.
Sand. 248.
Tea puneh, 291.
Tea stains to remove,
309.
Terrapin. Chicken. 92.
Stewed. 49.
Veal. 66.
T I m b a I e cases for
creamed fisb. 49.
Timbalew. Egg. 14 2
Fish, GO.
Times for c o o k 1 n s
bread. 3.
Cake, 3.
Fish. 38.
Meats. 71.
Vegetables. 108.
Tomato aspic, 176.
Bisque. 31.
Butter. 165.
and Celery. salad,
176.
and Egg. scramble.
202.
and Egg. toast. 138.
Frapp^, 176.
Ilors d'oeuvre, 20.
Jelly. 174.
Omelette. 135
Pickle. 186.
PreserVfH, 192.
Sauce. 154.
Sourtlii. 65.
Tontatoes. de\iled. 119.
Raw, with cucumber.
176.
Scrambled with eggn,
137
Stewed with okra. 118.
Stuffed. 119
Tooth powder. 341.
Trautmanndorf rire pud-
ding. :'12
Tulip saUd. 183.
Tunis fruit cream, 230.
Turkey, Chestnut stuf-
nng for. 75.
Dressing. 74-75.
Stuffing. 74
Turkinh eggplant, 116.
Pilau, 103.
Turnips, German. 125.
TuUI frutti cup. 289.
Tweed garments, to
clean, 307.
U
Useful information, 301.
Usee for hot water, 336.
V. S. S. Kirhmond
punch, 2 77.
Veal, boudlns of, 83.
Frlcandeau of. 82.
SouffIC', 56.
Terrapin, 56.
Vegetable roast, 99.
Salads. 170.
VeseUbkw. 107.
Apples, baked. 131.
Steamed. 132.
Cabbage. Red. 114.
Carrot balls. 126.
Carrots, browned, 126.
353
INDEX
Yegretables— Con td.
Mashed. 125.
Cauliflower, scalloped,
114.
Celery cutlets, 127. -
Fritters, 127.
Chestnut croquettes,
131.
Chestnuts, in brown
sauce, 130.
French, 129.
Stewed, 130.
In white sauce, 129.
Corn, fried, 124.
Fritters, 124.
Omelette, 123.
Pudding, 124.
Cucumber fritters,
115.
Stuffed, 115.
Eggplant, broiled,
116.
ft la Creole, 117.
Turkish, 116.
Hominy croquettes,
128.
Mushrooms, stewed,
128.
Onions, baked, 113.
Bermudas, stuffed,
113.
Creamed, 112.
Scalloped, 112,
Peppers, ft la Creole,
121.
Green, fried, 120.
Green, stuffed, 120.
V^etables — Contd.
Scalloped with fish,
123.
Peppers, stuffed, 121.
Mexican, 122.
Spanish, 122.
Potato balls, 110.
Souffl6, 109.
Potatoes, Lyonnaise,
109.
Spinach loaf with sar-
dines, 65.
Pudding, 111.
Souffle, 111.
Squash pudding, 127.
Sweet potato cro-
quettes, 110.
Tomatoes, deviled,
119.
Green, fried, 117.
Ripe, fried, 118.
Stewed, with okra,
118.
Stuffed, 119.
Times for cooking
vegetables, 108.
Turnips, German, 125.
Teg:etables, as medicine,
337.
Yegretanan cutlet, 98.
Loaf. 96-97.
Tenetian eggrs, 140.
VeniMon JeUy, 192.
Vinaigrette sauce, 149.
Violet sachet powder,
331.
Violets, candied, 272.
W
Waffles, 8-9.
Washing: clothes with
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113.
Cucumbers. 116.
Kggs. 139.
Peppers, 121.
Oreen. 120.
Mexicaii. 122.
Spanish. 122.
Tomatoes. 119.
Tomatoes with baked
eggs, 66.
Bnbstltatea for mcMts,
96.
Snnr cookies, 253.
Sulphur matches for re-
moving stains,
305.
Summer drink*. 293.
Superior cooklea. 253.
HurprlHe nuicaroons, 249.
Sweetbread croquettes,
67.
Patties. 58.
Salad. 164.
Sweei pickled peaches,
190.
Pineapple. 191.
Watermelon rind.
191.
Sweet potato croquettes,
110.
Swiss ess-toast. 138.
Syrups, fruit. 292-293.
Lemon, 292.
Pineapple. 293.
TalTjr, Chocolate, 366.
Tan, to remove. 329.
Tar stains, to remove.
309.
Taro, 30.
Tarts, German fruit.
282.
Sand. 248.
Tea puneh, 291.
Tea stains to remove,
309.
Terrapin. Chicken. 92.
Stewed. 49.
Veal. 66.
T I m b a I e cases for
creamed fisb. 49.
Timbalew. Egg. 14 2
Fish, GO.
Times for c o o k 1 n s
bread. 3.
Cake, 3.
Fish. 38.
Meats. 71.
Vegetables. 108.
Tomato aspic, 176.
Bisque. 31.
Butter. 165.
and Celery. salad,
176.
and Egg. scramble.
202.
and Egg. toast. 138.
Frapp^, 176.
Ilors d'oeuvre, 20.
Jelly. 174.
Omelette. 135
Pickle. 186.
PreserVfH, 192.
Sauce. 154.
Sourtlii. 65.
Tontatoes. de\iled. 119.
Raw, with cucumber.
176.
Scrambled with eggn,
137
Stewed with okra. 118.
Stuffed. 119
Tooth powder. 341.
Trautmanndorf rire pud-
ding. :'12
Tulip saUd. 183.
Tunis fruit cream, 230.
Turkey, Chestnut stuf-
nng for. 75.
Dressing. 74-75.
Stuffing. 74
Turkinh eggplant, 116.
Pilau, 103.
Turnips, German. 125.
TuUI frutti cup. 289.
Tweed garments, to
clean, 307.
U
Useful information, 301.
Usee for hot water, 336.
V. S. S. Kirhmond
punch, 2 77.
Veal, boudlns of, 83.
Frlcandeau of. 82.
SouffIC', 56.
Terrapin, 56.
Vegetable roast, 99.
Salads. 170.
VeseUbkw. 107.
Apples, baked. 131.
Steamed. 132.
Cabbage. Red. 114.
Carrot balls. 126.
Carrots, browned, 126.
353
INDEX
Yegretables— Con td.
Mashed. 125.
Cauliflower, scalloped,
114.
Celery cutlets, 127. -
Fritters, 127.
Chestnut croquettes,
131.
Chestnuts, in brown
sauce, 130.
French, 129.
Stewed, 130.
In white sauce, 129.
Corn, fried, 124.
Fritters, 124.
Omelette, 123.
Pudding, 124.
Cucumber fritters,
115.
Stuffed, 115.
Eggplant, broiled,
116.
ft la Creole, 117.
Turkish, 116.
Hominy croquettes,
128.
Mushrooms, stewed,
128.
Onions, baked, 113.
Bermudas, stuffed,
113.
Creamed, 112.
Scalloped, 112,
Peppers, ft la Creole,
121.
Green, fried, 120.
Green, stuffed, 120.
V^etables — Contd.
Scalloped with fish,
123.
Peppers, stuffed, 121.
Mexican, 122.
Spanish, 122.
Potato balls, 110.
Souffl6, 109.
Potatoes, Lyonnaise,
109.
Spinach loaf with sar-
dines, 65.
Pudding, 111.
Souffle, 111.
Squash pudding, 127.
Sweet potato cro-
quettes, 110.
Tomatoes, deviled,
119.
Green, fried, 117.
Ripe, fried, 118.
Stewed, with okra,
118.
Stuffed, 119.
Times for cooking
vegetables, 108.
Turnips, German, 125.
Teg:etables, as medicine,
337.
Yegretanan cutlet, 98.
Loaf. 96-97.
Tenetian eggrs, 140.
VeniMon JeUy, 192.
Vinaigrette sauce, 149.
Violet sachet powder,
331.
Violets, candied, 272.
W
Waffles, 8-9.
Washing: clothes with