Lessons in cooking through preparation of meals

Spring Onions, 273 Brownies, Nut, 93 Brussels Sprouts, Creamed, 303 Buckwheat Cakes, 159 Buff. Potato, 398 Buns, Hot Cross. 270 Butter, Drawn, 342 Cakes, Making, 105 Lemon, 138 Maitre d'Hotel, 28 To Test, 393 Buttered Toast, 11 Crumbs, 62 Butters, Jams and Marmalades, Cabbage and Apple Salad, 194 and Nut Salad, 28 Au Gratin, 49 Mould with Meat Balls, 135 Soup, Cream of, 169 Cabinet Pudding, 209 Cafe Noir, 418 Cake Making, 104-105 Cake, Angel, 246 Bride's, 354 Cocoanut. 403 Coffee, 55, 267 Cup, 46 Devil's Food, 138 Hoe, 295 Imperial, 409 "Lightning," 374 Nut Loaf, 34*5 Peach Sponge, 165 Pound, 204 Sponge, 296, 339, 380 , Sunshine, 278 Wedding, 354 White. 33. 278. 304 Cakes, Bread-Crumb Griddle, 165 Buckwheat, 159 Cream Puffs, 338 Drop, 55, 331 Emergency, 218 Cakes, Graham Drop, 406 Fish, 54 Flannel, 190 Ginger Snaps, 78 Hamburg, 57 Hermits. 129 Chocolate, 262 Lightning Tea, 374 Macaroons, Almond, 121 Macaroons, Oatmeal, 170 Nut Brownies, 93 Potato, 127 Rice, 163 Spice, 239 Calf Brains, Sauted, 259 Southern Style, 336 Calf Heart, Braized, 160 Calories or Food Units, xil Required Daily, 71 Tables of, 114, 116 Canapes, Fish, 416 Peach, 300 Candied Sweet Potatoes, 59 Candies, 117, 121 Bon-bons, 119 Caramels, 119 Chocolate Creams, 118 Divinity, 121 Fondant, 117 Chocolate, 118 Coffee, 118 Maple, 118 Fruit and Nut Loaf, 118 Fudge, Chocolate, 119 Macaroons, 121 Mints, Cream, 118 Neapolitan Creams, 118 Parisian Sweets, 120 Peanut. 120 Peanut Brittle, 120 Penocha, 119 Pop Corn Balls, 120 Stuffed Dates, 120 Taffy Brown, 120 Taffy, White. 119 Torpedo, 387 Candy Making, 117-121 Canned Asparagus, 360 Beans, 360 Beets, 361 Corn With Hulls, 358 Corn Without Hulls, 360 Corn and Tomatoes, 361 Peaches, 322 Peas, 360 Pineapples, 323 Quince and Apple, 323 Tomatoes. 360 Cannelon, Beef, 132 Cannelons, Fruit, 291 Canning and Preserving, 317-325 Canning Fruit. 318 Canning of Vegetables, 357-363 Cantaloupe. 16 Cantaloupe, Sherbert, 407 Caramel Custard, 56 Frosting. 431 Caramel Sauce, 400 Syrup. 80 Caramels. 119 Cards, Menu Suggestion, 184 Care After Frying, 103 Care of Bread After Baking, 215 Care of Food in the Home, 285-2SS Carrots au Gratin, 297 Boiled, 85, 271 Creamed, 335 In Turnip Cups, 136 Carving at Table, 248 Cases, Timbale, 176 Catsup, Tomato, 433 Cauliflower, Creamed, 347 Celery, Apple and Green Pepper Salad, 162 Carrot and Nut Salad, 351 Creamed, 209 Soup, Cream of, 122 Stewed, 234 Walnut Salad, 210 Cereals, Breakfast Cornflakes, 20 Cream of Wheat with Dates, 16 Farina, 34 Farina with Prunes, 47 Oatmeal, 10 Oatmeal. Cold Water, 23 Puffed Wheat and Grapenuts, Pet"tijohn, 137 Ralston Food. 54 Shredded Wheat with Sliced Bananas. 30 With Peaches, 124 With Strawberries, 348 Wheat Berries with Baked Apples, 263 Cellulose, xii Effect of Heat on, v Chafing Dish Supper, 245 Chafing Dishes, 248 Chambery Potatoes, 289 Cheese Balls. 292 Cheese, Cottage, 53, 61 Crumpets, 55 Fondue, 50 Omelet, 193 Pimento Sandwiches, 60 Sauce, 341 Souffle, 330 Tomato Pudding, 89 Cherry Pie. 345 Mock Cherry, 170 Pudding, 366 Salad, 334 Souffle, 194 Chestnut Stuffing, 208 Chicken Croquettes, 276 Fricassee. 173 Fried, 308 Smothered, 383 Stewed. 96 Child's Fourth of July Party, 386 Chili Sauce, 363