Lessons in cooking through preparation of meals

Pot Pie of Veal. 126 Pot Roast, 194 With Prunes, 78 Ragout of Beef, 94 Roast Rump, with Catsup, 335 Shoulder of Veal, 169 Roll Beef, 260 Salmon, Boiled, 136 Savory Meat Casserole, 365 Shoulder of Veal, 169 Smothered Chicken, 383 Soup, Noodle, 240 Split Pea, 227 Steak, Devilled, 328 Flank, Braized, 140 Round, a la Quin, 410 Stew, Brown, of Beef, 51 Stewed Chicken, 96 Tongue, Braized Beef, 297 Veal, Mock Pigeon, 87 Pot Pie, 126 Roast Shoulder of, 169 Fish a la Creme, 305 Baked, 90 Balls, Jerusalem, 237 Cakes, 54 Canapes, 416 Care of, 90 Chowder, 430 Finnan-Haddie, 53 Fried, 407 Halibut a la Poulette, 268 Broiled, 28 Turbans, 353 Hash Browned, 203 Scalloped with Macaroni, 271 Stuffing and Trussing, 90 Tests for Fresh, 90 with Brown Sauce, 408 White, 90 Flank Chops, 402 Steak, Braized, 140 Steak, Stuffed and Baked, 46 Flannel Cakes, 190 Flavoring, xi Floating Island, 15 Flour Tests, 104 Foamy Sauce, 99 Fondant, 117 Chocolate. 118 Coffee, 118 Maple, 118 Fondue Cheese, 50 Food Adulterations, 389-394 Food, Care of, in the Home, 285-288 Food Economy, 185 Principles, xii Food Value and Cost. 39, 70, 113, 147, 179. 219, 251, 282, 315, 356, 385, 421 Food Values, Tables of, 114-118 Food Units or Calories, xii Required per Day, 71 Tables of, 114-118 Formal Dinner, 414 Formal Luncheon, 276 Fourth of July Party, 386 Fowl, Dressing and Trussing, 101 Franconia Potatoes. 143, 332, 417 Frankforts, Hot, 404 French Dressing, 172, 178 French Fried Sweet Potatoes, 258 French Hash, 264 French Omelet, 406 Toast, 20 Fresh Currant Crush, 351 Fresh Gooseberry Crush, 401 Fresh Plums, 408 Fricassee of Chicken, 173 of Lamb, 293 of Veal, 299 Fricassed Oysters, 244 Fried Apples. 27, 121 Chicken, 308 Cornmeal Mush, 124 Cream of Wheat, 168 Egg Plant, 122 Fish, 407 Tripe in Batter, 134 Fritters, Corn, 376 Oatmeal, 83 Potato. German Fashion, 199 Frizzled Beef, 367 with Egg, 223 Frosting, Boiled, 34, 38 Caramel, 431 Chocolate Fudge, 430 Cocoanut, 403 Maple, 431 Marshmallow, 431 Mocha. 305. 345 Pistachio, 431 Quick, 430 Frozen Pudding, 418 Fruit, Cannelons, 291 Cream, 329 Custard. 403 Gems. 207 and Nut Loaf, 118 Pudding, 92 Punch. 353. 413 Roll. Steamed, 241 Salad, 35 Soup. 412 Fruit Preservation, 317-325 Frying in Deep Fat, 102 Temperature of, iv, 103 Timbals. 176 Use of Basket in, 250 Fudge. Chocolate, 119 Chocolate Frosting, 430 Fuels and Stoves, 149-158 Fuels, Relative Costs of, 157 Gas as Fuel, 150 How to Use, 151 Rate of Burning, 151 Meters, Reading. 155 Gasoline as Fuel, 152 Stoves, 154 Gelatine, vi Effect of Heat on, vl Gems, Cornmeal, 27 Fruit, 207 Graham, Nut, 191 Lemon, 399 General Directions, 9 Gerkins, 362 German Puff, 333 Puffs, 273 Toast, 304 Giblet Sauce, 209 Gingerbread, 239 Gingered Pears, 323 Ginger Snaps, 78 Glazed Sweet Potatoes, 59 Glossary, 439 Goose Roast, 145 Gooseberry Crush, 401 Graham Bread, 135 Drop Cakes, 406 Nut Gems, 191 Grapes, 23 Grape-Fruit, 58. 61 Date and Nut Salad, 243 Grape Jam, 324 Grapenut Pudding. 51 Gravy, 19. 32, 309 Brown, 164 Green Onions, 410 Peas, 293 Peas, Baked, 382 Tomato Pickle, 431 Griddle Cakes, Bread-Crumb, 165 Grisini, 354 Grits, Hominy, 195 Halibut a la Poulette, 268 'Broiled, 28