Foods, their selection and preparation

of poultry, 229, 233-236 Roasts, cuts of beef for, 181-184; cuts of veal and lamb for, 187; carving of, 214-216 Rolls, varieties of, 316-318; nu¬ tritive value of, 319-320; Fed¬ eral standards for enrichment of, 319-320 Root vegetables, 68-70 Roots, plant, as condiments, 354 Russian dressing, 167 Rye, use of, 87; flours, 280, 286— 287; meal, composition of, 287 Sago, 65-66 Salad dressings, ingredients of, 163-164; kinds of, 164-165; methods and proportions, 165, 168; French, 165; mayonnaise, 165-166; cooked, 166; vari¬ ations in, 166-168 Salad greens, 161-163, 168 Salad oils. See Oils, vegetable Salads, defined, 160; kinds of, 160; materials for, 161-163; prep¬ aration of, 168-169; mixing of, 168-169; accompaniments, 169; gelatin, 219, 220; chicken, 239 Salt, use of, in food, 349-350 Salt fish, 242, 250, 255 Sauces, use of, in serving vegeta¬ bles, 79-80; meat, 204-206 Sausages, kinds and preparation of, 212-213; cooking methods, 213 Sauteing. See Frying Scalloped vegetables, 80 Scallops, 247 Scones, 274 Scrambled eggs, 105 Seasoning of vegetables, 79-80 Seeds as vegetables, 17 Serving of vegetables, 79-80 Serving of meals, 361-362; plate service, 362; table serving, 362; buffet service, 362-363; points on, 363-364 Shellfish, 245-247; composition of, 247; selection and care of, 250; ways of cooking, 254-255 Sherbets, 159 Shirred eggs, 104 Shortcake, 274-275 Shortening, use of fats in, 147-149 Shortometer, Bailey, 148 Shorts, 282 Shrimp, 247; selection of, 250; cooking of, 255 Simmering of meat cuts, 201-202 Sirups, varieties of, 30-33; com¬ position of, 31; sugar-sirup equivalents, 34-35; in cakes, 296; chocolate, 346 Skim milk, 116; nutritive value, 116-118 Smoke points, of good fats, 138 Smoked fish, 250 Smoked turkey, 226, 239 Smothered chicken, 236-237 Snows, 219 Soap, manufacture of, 136 Soft custards, 1 1 1 Soft-cooked eggs, 102-103 Sorghum, 31-32 Souffles, 107; dessert, 107; cheese, 135 Soup, cream, 64-65; jellied, 204 Soup stock, directions for making, 203-204; clarification of, 204 Sour cream, 124-125 Soya oil, 144 Soybeans, 258; milk, 258-259; curds, 259-260; composition and food value of, 260 Spaghetti, 94 Spanish creams, 220 Special-texture candies, 43-44 Spice cake, 299 Spices, 351-352 Spoilage of fruit, 48-49 Sponge cakes, role of egg in, 107; varieties of, 107; basic propor¬ tions for, 107-108; methods of mixing, 108-109; baking, 109— 110; mock, 110 Sponges, 219 Standards for ice cream, 156. See also Grades Starch, sources of, 60; separation of, 60; test for, 60; appearance of, 60-61; composition and nu¬ tritive value, 61; cookery, 61- 63; thickening power, 62; pre¬ vention of lumps, 62; forms to use, 62-63; typical dishes, 63- 65; puddings, 63; white sauces, 63-64; cream soups, 64-65; products, 65-66 Steaks, cuts of beef for, 180-184; carving of, 215 Steaming, of vegetables, 78; of fish, 254 Stems, vegetable, diet value of, 71 Stewing, of fruits, 54; of meat cuts, 202-203; of poultry, 229, 238 Stock, soup, directions for making, 203-204; clarification of, 204 Stollen, 316 Storage, of fruits, 52-53; of vege¬ tables, 73-74; of cereals, 91; of eggs, 100; of fats, 144-145; of materials for salads, 168 Stuffed vegetables, 80 Stuffings for poultry, 233-234 Sucrose, 29 Sugar, definition and classification of, 28-29; sources and market forms, 29-33; in diet, 33-34; [388]