Rib Chops with Apples, 304. Smelts, Baked, 230. Fried, 231. Spareribs, Roast, 307. Tomato Salad, 509. Tomatoes, 128. Baked, I, 482; II, 483. with Mushrooms, 482. Stuffings, 180-183. Apple, 182. and Prune; 1, 183; 1.183. Celenyyals 1805 iE Asie Chestnut, 183. Corn Bread, 180. Cracker, 180. Egg, 180. for Fish, 211. Giblet, 180. Mint or Watercress, 181. Mushroom, 218. and Egg, 182. Plain, 182. Savory, 182. New England, 181. Onion, 180. INDEX 833 Stuffings (Continued) Oyster, I, 180; II, 181. Peanut, 182. Plain, 180. Potato, 181. with Giblets, 181. Raisin and Nut, 181. Sausage and Chestnut, 183. Savory, 180. Substitutes, Coffee, 37. Succotash, 459. Suet Pudding, 552. Sugar, 35. Brown, 29. Cookies, 695. Ginger, 695. Lemon, 695. Sour Milk, 695. Spiced, 695. Sirup, for Fruit Beverages, 44. Tests for, 724. Spun, 740. to Caramelize, 29. to Dredge with, 29. Sugared Almonds, 725. Beets, 452. Pop Corn, 727. Sultana Fudge, 734. Roll, 603. Sticks, 705. Sunbonnet Salad, 511. Sunshine Cake, 653. Suppers, Buffet, 19-20. Suggestions for, 17-19. Sunday-Night, 17. Supréme, Cantaloupe, 59. of Chicken, Kettner, 427. Knickerbocker, 339, Sauce, 195. Swedish Bread, 74. Coffee Braid, 74. Ring, 74-75. Fish Balls, 222. Meat Balls, 267. Nut Wafers, 697. Rolls, 77. Sponge Cake, 651. Tea Circles, 645. Timbales and Rosette Cases, 404— 405. Sweet and Sour Cabbage, 454-455. Milk Griddlecakes, 104. Omelets, 556-557. Potato Waffles, 108. Potatoes, 430, 440-442. Rice Croquettes, 379. 834 Sweetbread and Cucumber Salad, Jellied, 522. and Mushroom Timbales, 418. and Mushrooms, Creamed, 411. and Spinach Souffle, 479. Cutlets, a la Victoria, 402. Mousse, 418. Ramekins, 412. Salad, 528. Sweetbreads, 320-322. ala Mont Vert, 322. a la Napoli (Sous Cloche), 321. a la Poulette, 320. and Bacon (en Brochette), 321. Broiled, 320. Country Style, 320. Creamed, 320. and Chicken, 320. aGutlets..52i7 Epigrams of, 402. Larded, 321. Monroe,-322. to Parboil, 320. Waldorf, 322. Swiss Chard, 458. Potato Soup, 176. Steak, 265. Swordfish Baked in Milk, 231. Sauteed or Broiled, 231. Syracuse Filling, 677. — T Tapasco, 35. Tango Salad Dressing, 496. Tapioca, Apple, 535. Butterscotch, 534-535. Chocolate, 534. Coconut, 534. Coffee, 534. Cream, 534. with Pearl Tapioca, 534. Custard, 534. Garnish for Consommé, 135. Newton, 542. Peach, 535. Tarragon, 35. Tart, Almond, 574. Alsatian, 389. Shells, 638. Tartare Sauce, 207. Hot, 192. Tarter Sauce, 203. Tartlets, 638. to Shape, 638. Tarts, Almond, 638. Apricot, 640. INDEX ‘Tarts (Continued) Banbury, 642. with Cheese, 643. Cherry, 639. Coconut Cream, 639. Devonshire Cream, 639. Lemon, 640. Peach, 640. Pecan, I, 640; II, 640. Pineapple, 640. Sand, 696. Tea, 36. Afternoon, 14. Cakes, 86. Coconut, 637. Sally Lunn, 86. Formal, 15. Feedaie Muffins, 91. Punch, I, 45; II, 46. Suggestions for, 14-15. to Make, 36. to Serve with, 36. Templeton Stuffed Peppers, 476. Terrapin, 232. a la Baltimore, 232. a la Maryland, 232. Calf’s Head a la, 326. Mock, 358. to Cook, 232. Washington, 232-233. Tetrazzini, Turkey, 360. Thanksgiving Pudding, Steamed, 553. Third Bread, 72. Thousand Island Dressing, 491. French, 490. Three-Egg Sponge Cake, 651. Three-Fruit Cocktail, 122. Thyme, 35. : Timbale Cases, 403. to Fry, 405. Timbales and Mousses, 414-420. and Rosette Cases, Swedish, 404- 405. Carrot, 457. Chicken, 414. and Liver, 415. Cold, 422. Farci, 414-415. Egg, 371. and Pimiento, 372. Eggplant, 464. Fish, 236. Halibut, 416. Fargci, 416. Ham, I, 416; II, 416. INDEX ‘Timbales and Mousses (Continued) Lobster, I, 417; II, 417. Macaroni, 418. Pea, 474. Pimiento, 419. Rice, 64. Spaghetti, 419. Spinach, 479. Sweetbread and Mushroom, 418. to Bake, 414. to Serve, 414. Traymore, 419. Veal, 301.

AI-modernized reading of the original text

Rib Chops with Apples, 304. Smelts, Baked, 230. Fried, 231. Spareribs, Roast, 307. Tomato Salad, 509. Tomatoes, 128. Baked, I, 482; II, 483. with Mushrooms, 482. Stuffings, 180-183. Apple, 182. and Prune; 1, 183; 1.183. Celenyyals 1805 iE Asie Chestnut, 183. Corn Bread, 180. Cracker, 180. Egg, 180. for Fish, 211. Giblet, 180. Mint or Watercress, 181. Mushroom, 218. and Egg, 182. Plain, 182. Savory, 182. New England, 181. Onion, 180. Stuffings (Continued) Oyster, I, 180; II, 181. Peanut, 182. Plain, 180. Potato, 181. with Giblets, 181. Raisin and Nut, 181. Sausage and Chestnut, 183. Savory, 180. Substitutes, Coffee, 37. Succotash, 459. Suet Pudding, 552. Sugar, 35. Brown, 29. Cookies, 695. Ginger, 695. Lemon, 695. Sour Milk, 695. Spiced, 695. Sirup, for Fruit Beverages, 44. Tests for, 724. Spun, 740. to Caramelize, 29. to Dredge with, 29. Sugared Almonds, 725. Beets, 452. Pop Corn, 727. Sultana Fudge, 734. Roll, 603. Sticks, 705. Sunbonnet Salad, 511. Sunshine Cake, 653. Suppers, Buffet, 19-20. Suggestions for, 17-19. Sunday-Night, 17. Supréme, Cantaloupe, 59. of Chicken, Kettner, 427. Knickerbocker, 339, Sauce, 195. Swedish Bread, 74. Coffee Braid, 74. Ring, 74-75. Fish Balls, 222. Meat Balls, 267. Nut Wafers, 697. Rolls, 77. Sponge Cake, 651. Tea Circles, 645. Timbales and Rosette Cases, 404— Sweet and Sour Cabbage, 454-455. Milk Griddlecakes, 104. Omelets, 556-557. Potato Waffles, 108. Potatoes, 430, 440-442. Rice Croquettes, 379. Sweetbread and Cucumber Salad, Jellied, 522. and Mushroom Timbales, 418. and Mushrooms, Creamed, 411. and Spinach Souffle, 479. Cutlets, a la Victoria, 402. Mousse, 418. Ramekins, 412. Salad, 528. Sweetbreads, 320-322. ala Mont Vert, 322. a la Napoli (Sous Cloche), 321. a la Poulette, 320. and Bacon (en Brochette), 321. Broiled, 320. Country Style, 320. Creamed, 320. and Chicken, 320. Cutlets, 321. Epigrams of, 402. Larded, 321. Monroe,-322. to Parboil, 320. Waldorf, 322. Swiss Chard, 458. Potato Soup, 176. Steak, 265. Swordfish Baked in Milk, 231. Sauteed or Broiled, 231. Syracuse Filling, 677. — T Tapasco, 35. Tango Salad Dressing, 496. Tapioca, Apple, 535. Butterscotch, 534-535. Chocolate, 534. Coconut, 534. Coffee, 534. Cream, 534. with Pearl Tapioca, 534. Custard, 534. Garnish for Consommé, 135. Newton, 542. Peach, 535. Tarragon, 35. Tart, Almond, 574. Alsatian, 389. Shells, 638. Tartare Sauce, 207. Hot, 192. Tarter Sauce, 203. Tartlets, 638. to Shape, 638. Tarts, Almond, 638. Apricot, 640. ‘Tarts (Continued) Banbury, 642. with Cheese, 643. Cherry, 639. Coconut Cream, 639. Devonshire Cream, 639. Lemon, 640. Peach, 640. Pecan, I, 640; II, 640. Pineapple, 640. Sand, 696. Tea, 36. Afternoon, 14. Cakes, 86. Coconut, 637. Sally Lunn, 86. Formal, 15. Feedaie Muffins, 91. Punch, I, 45; II, 46. Suggestions for, 14-15. to Make, 36. to Serve with, 36. Templeton Stuffed Peppers, 476. Terrapin, 232. a la Baltimore, 232. a la Maryland, 232. Calf’s Head a la, 326. Mock, 358. to Cook, 232. Washington, 232-233. Tetrazzini, Turkey, 360. Thanksgiving Pudding, Steamed, 553. Third Bread, 72. Thousand Island Dressing, 491. French, 490. Three-Egg Sponge Cake, 651. Three-Fruit Cocktail, 122. Thyme, 35. : Timbale Cases, 403. to Fry, 405. Timbales and Mousses, 414-420. and Rosette Cases, Swedish, 404- Carrot, 457. Chicken, 414. and Liver, 415. Cold, 422. Farci, 414-415. Egg, 371. and Pimiento, 372. Eggplant, 464. Fish, 236. Halibut, 416. Fargci, 416. Ham, I, 416; II, 416. ‘Timbales and Mousses (Continued) Lobster, I, 417; II, 417. Macaroni, 418. Pea, 474. Pimiento, 419. Rice, 64. Spaghetti, 419. Spinach, 479. Sweetbread and Mushroom, 418. to Bake, 414. to Serve, 414. Traymore, 419. Veal, 301.

Boston Cooking-School cook book