French, 115 Marinade, 117, 121 Mayonnaise, 118, Mock mayonnaise, 119, 120 Sour cream, 120 Salads, preparing, 120 Salisbury steak, 73 Salmi, 93 Salt, its eflfect on cellulose, 7 Sauce, Caper, 90 Cranberry, 26 Drawn butter, 56 HoUandaise, 56 Horseradish, 73 250 INDEX Sauce — continued Lemon, 124 Maitre d'hotel, 73 Medium white, 9 Piquante, 56 Tomato, 16 Scotch woodcock, 110 Scrapple, 129 Seasoning, 70 Shortcake, 156 Slaw, Cold, 86 Hot, 85 Soup stock, 94-96 Soups, Bouillon, 96 Clear, 96 Consomme, 96 Court bouillon, 96 Cream tomato, 105, 106 Milk, 104 Mock bisque, 105, 106 Stock, 94-96 Sour cream salad dressing, 120 Spanish chocolate, 196 Spinach, Composition of, 229 In croustades, 17 Sponge puddings. See Puddings Squash, Boiled, 19 Composition of, 232 Standing Rib Roast, 79 Starch, chemical change in, 135 Steak, 70 Accompaniments to, 73 Hamburg, 72 Rolled skirt, 74 Sahsbury, 73 Stuffing for skirt, 74 Tender, 71 Tough, 72 Steamed puddings, 147 Stews, Brown, 92 Irish, 93 Meat, 89, 90, 92, 93 Oyster, 63 Strawberry pie, 206 Strawberry whip, 42 Stuffing for skirt steak, 74 Suet pudding, 129 Sugar, 183 Almond rock, 184 Composition of, 225 Fondants, 186 Glaceed nuts, 184 Peanut brittle, 183 Vanilla fudge, 185 Velvet molasses candy, 185 Supreme of oysters, 66 Syrup, composition of, 225 Tannin, 191, 198 Tea, 191, 193 Tea punch, 197 Time tables for cooking, 235 Toast, Egg, 107 Fruit, 107 Milk, 106 Tomato, 107 Tomato sauce, 16 Tomato toast, 107 Tomatoes, 16 Baked, 4 Composition of, 232 Curried, 85 Deviled, 84 Steamed, 4 Toast, 107 With mushrooms, 84 Topics for study, 5, 13, 20, 27, 37, 50, 56, 68, 76, 87, 98, 111, 127, 136, 148, 151, 160, 166, 179, 183, 189, 199 Turkish pilaff, 138 Turnips, Composition of, 233 Jelly from, 27 Mashed, 17 Vanilla fudge, 185 Veal, Bu-ds, 83 Composition of, 226 Vegetables, Composition of, 229-233 Time table for cooking, 237 INDEX 251 Vegetables, green, study of, 15 Velvet molasses candy, 185 Vinegar cake, 163 Visceral foods, composition of, 234 Waffles, 144, 174 Water, effect of salts on, 19 Welsh rabbit, 109 Whey, 104, 219 Whipped cream, 24 Yeast aids, study of, 172, 178 Yorkshire rabbit, 110

AI-modernized reading of the original text

French, 115 Marinade, 117, 121 Mayonnaise, 118, Mock mayonnaise, 119, 120 Sour cream, 120 Salads, preparing, 120 Salisbury steak, 73 Salmi, 93 Salt, its effect on cellulose, 7 Sauce, Caper, 90 Cranberry, 26 Drawn butter, 56 HoUandaise, 56 Horseradish, 73 Sauce — continued Lemon, 124 Maitre d'hotel, 73 Medium white, 9 Piquante, 56 Tomato, 16 Scotch woodcock, 110 Scrapple, 129 Seasoning, 70 Shortcake, 156 Slaw, Cold, 86 Hot, 85 Soup stock, 94-96 Soups, Bouillon, 96 Clear, 96 Consomme, 96 Court bouillon, 96 Cream tomato, 105, 106 Milk, 104 Mock bisque, 105, 106 Stock, 94-96 Sour cream salad dressing, 120 Spanish chocolate, 196 Spinach, Composition of, 229 In croustades, 17 Sponge puddings. See Puddings Squash, Boiled, 19 Composition of, 232 Standing Rib Roast, 79 Starch, chemical change in, 135 Steak, 70 Accompaniments to, 73 Hamburg, 72 Rolled skirt, 74 Sahsbury, 73 Stuffing for skirt, 74 Tender, 71 Tough, 72 Steamed puddings, 147 Stews, Brown, 92 Irish, 93 Meat, 89, 90, 92, 93 Oyster, 63 Strawberry pie, 206 Strawberry whip, 42 Stuffing for skirt steak, 74 Suet pudding, 129 Sugar, 183 Almond rock, 184 Composition of, 225 Fondants, 186 Glaceed nuts, 184 Peanut brittle, 183 Vanilla fudge, 185 Velvet molasses candy, 185 Supreme of oysters, 66 Syrup, composition of, 225 Tannin, 191, 198 Tea, 191, 193 Tea punch, 197 Time tables for cooking, 235 Toast, Egg, 107 Fruit, 107 Milk, 106 Tomato, 107 Tomato sauce, 16 Tomato toast, 107 Tomatoes, 16 Baked, 4 Composition of, 232 Curried, 85 Deviled, 84 Steamed, 4 Toast, 107 With mushrooms, 84 Topics for study, 5, 13, 20, 27, 37, 50, 56, 68, 76, 87, 98, 111, 127, 136, 148, 151, 160, 166, 179, 183, 189, 199 Turkish pilaff, 138 Turnips, Composition of, 233 Jelly from, 27 Mashed, 17 Vanilla fudge, 185 Veal, Bu-ds, 83 Composition of, 226 Vegetables, Composition of, 229-233 Time table for cooking, 237 Vegetables, green, study of, 15 Velvet molasses candy, 185 Vinegar cake, 163 Visceral foods, composition of, Waffles, 144, 174 Water, effect of salts on, 19 Welsh rabbit, 109 Whey, 104, 219 Whipped cream, 24 Yeast aids, study of, 172, Yorkshire rabbit, 110

Principles of food preparation