Rice, 56; History, Preparation for Mar-
ket, Classification, Composition, Ways
of Serving, 59; Boiled Rice, Steamed
Rice, 61; with Parsley, with Tomato
Sauce, Curry Sauce, 62; Escalloped
Rice, 63.
Rolls, Egg Tea Rolls, 217; Cinnamon
Rolls, 218.
Salads, 255; Salad Plants, 256; Food
Value, Care of Salad Plants, 257; Gar-
nishes, Salad. Accompaniments, 258;
French Dressing, Boiled Dressing, 260;
Cream Dressing, Cabbage Salad, Potato
Salad, 261; Cucumber and Tomato
Salad, 262; Daisy Salad, Water Lily
Salad, 263; Stuffed Egg Salad, Salmon
Salad, 264; Waldorf Salad, 265.
Sauces, 73; Thin White, Medium White,
80; Thick White, Methods of Mixing,
81; Chocolate, 141; Apple Sauce, 172;
Vanilla Sauce, 209; Hard Sauce, 250.
Sink, 14.
Soups, 89; Classification, Preparation, 89;
Serving, 90; Value of Cream Soups,
Cracker Soup, 91 ; Cream of Corn Soup,
Potato Soup, 92; Cream of Tomato
Soup, Cream of Asparagus, 93'; Cream
of Salmon Soup, 94.
Steaks, 163; Chuck, 163; Porterhouse,
164; Loin, Round, 165; Flank, 166.
Sterilization, 139.
Sugar Manufacture, 290.
Sweeping and Dusting, 39.
Table Setting and Serving, 108; Laying
the Table, Serving, 110; Serving Three
Course Luncheon, 112; Serving without
a Maid, 116.
Tapioca Cream, 150.
Tea, 177; History, Manufacture, 178;
Composition, 179.
Vanilla Sauce, 209.
Veal, 160.
Vegetables, 45; Classification, Composi-
tion, 45; General Rules for Cooking,
Points to be Considered in Choosing
the Method of • Cooking, 46; White
Potato, 47. ■
Yeast, 223; Structure, 224; Method by
Which Yeast Raises Dough, Effect of
Heat, Experiments, 225; Kiiids of
Yeast, 226; Liquids Used in Yeast
Batters, 227.
Page 63
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rice, 56; History, Preparation for Market, Classification, Composition, Ways of Serving, 59; Boiled Rice, Steamed Rice, 61; with Parsley, with Tomato Sauce, Curry Sauce, 62; Escalloped Rice, 63.
Rolls, Egg Tea Rolls, 217; Cinnamon Rolls, 218.
Salads, 255; Salad Plants, 256; Food Value, Care of Salad Plants, 257; Garnishes, Salad. Accompaniments, 258; French Dressing, Boiled Dressing, 260; Cream Dressing, Cabbage Salad, Potato Salad, 261; Cucumber and Tomato Salad, 262; Daisy Salad, Water Lily Salad, 263; Stuffed Egg Salad, Salmon Salad, 264; Waldorf Salad, 265.
Sauces, 73; Thin White, Medium White, 80; Thick White, Methods of Mixing, 81; Chocolate, 141; Apple Sauce, 172; Vanilla Sauce, 209; Hard Sauce, 250.
Sink, 14.
Soups, 89; Classification, Preparation, 89; Serving, 90; Value of Cream Soups, Cracker Soup, 91 ; Cream of Corn Soup, Potato Soup, 92; Cream of Tomato Soup, Cream of Asparagus, 93; Cream of Salmon Soup, 94.
Steaks, 163; Chuck, 163; Porterhouse, 164; Loin, Round, 165; Flank, 166.
Sterilization, 139.
Sugar Manufacture, 290.
Sweeping and Dusting, 39.
Table Setting and Serving, 108; Laying the Table, Serving, 110; Serving Three Course Luncheon, 112; Serving without a Maid, 116.
Tapioca Cream, 150.
Tea, 177; History, Manufacture, 178; Composition, 179.
Vanilla Sauce, 209.
Veal, 160.
Vegetables, 45; Classification, Composition, 45; General Rules for Cooking, Points to be Considered in Choosing the Method of Cooking, 46; White Potato, 47.
Yeast, 223; Structure, 224; Method by Which Yeast Raises Dough, Effect of Heat, Experiments, 225; Kiiids of Yeast, 226; Liquids Used in Yeast Batters, 227.