The school kitchen textbook

Picnic, 92 • with Boiling Water, 116 Lemons, 69 Lettuce, 94, 288 Lobster, 275-277 Creamed, 276 Fricasseed, 276 To Prepare, 275 Luncheons, Picnic, 87-89 School, 87, 89 Macaroni, 182 Savory, 183 Soup, 235 Matches, 39 Mattresses, 12 Mayonnaise Dressing, 289 Meal, 140, 162, 188 Corn, 189 Measuring, 79 Meat, 227-230 Baked, 215, 218 Boiled, 202, 204 Broiled, 198 Care of, 69 Casserole, 216 Composition of, 156, 227 Cottage or Meat Pie, 207 Minced, on Toast, 206 Pot Roast, 217 Roast, 215-217 Scalloped, 208 Smothered, 218 Soup, 231, 234 Stewed, 217 Melons, To Serve, 85 Menus, 293 Metals, Cleaning, 24 Milk, 69, 119-122 BoUed, 120 Composition of, 119 Porridge, 279 Products, 123-125 Sherbet, 287 Skim, 124 Sour, 122, 243 Thickened, 121 Mineral Matter, 87-92, 119, 130, 139, 151, 173, 184. Mixing, 237, 244 Molasses, 242, 243 Cookies, 248 Muffins, 242 Fried Rye, 251 Rye, 245 Mush, Oatmeal, 138 Mutton, 203 Boiled, 203 Chops, 199 Nitrogen, 1 Nut Paste, 191 Nuts, 88, 96 Oatmeal, 138 Gruel, 279 Mush, 138 Oats, Granulated, 140 Rolled, 140 OUs, 143 Oil Stoves, 54, 55 Olive Oil, 143 Omelet, 269 Onions, 176, 289 Orange for Invalids, 279 Oranges, To Serve, 85 Oxygen, 1 Oysters, 147-149, 194 Chowder, 149 Fried or Saut6d, 148 Raw, 147 Roast, 148 Scalloped, 149, 208 Stewed, 148 To Parboil, 148 To Prepare, 148 Pan Broiling, 109 Pans, To Clean, 24, 27 Cooking, 21 Sauce, 75 Stew, 75 Pantry, 68 Pastry, 210 Peach Whip, 97 Peaches, To Serve, 85 Canned, 102 Peanut Butter, 89 Peanuts, 87 Pears, 85 Baked, 170 Preserved, 103 To Serve, 85 Peas, Dried, 184 Green, 284 Split, 184 Peppers, Sweet Green, 185 Petroleum, 37 Phosphorus, 39, 87 Picking Up, 17 Pies, 210-214 Apple, 211 Berry, 211 Custard, 211 Lemon, 213 Meat, 207 Mince, 213 Rhubarb, 211 Squash, 211 Pineapples, To Serve, 85 Planking, 109 Plum JeUy, 106 To Serve, 85 Popcorn, 87 Popovers, 240 Popping, 109 Pork Products, 144 Porridge, MUk, 279 Potassium, 87 Potatoes, 151-155 Baked, 110 Boiled, 154 Cakes, 155 Composition of, 151 Creamed, 208 Lyonnaise, 208 Mashed, 155 Parmesan, 110 Riced, 155 Soup, 179 Sweet, 110 Pot-pie, 221 Pot Roasting, 109 Poultry, 158-161, 227 Composition of, 158 To Prepare, 158 Preserving, 103 Protein, 86-92 Fish, 263 in Cereals, 137-139, 189 in Eggs, 133 Legumes, 184 Meat, 156, 202, 220 MUk, 120 Vegetables, 173-175 Prune Whip, 290 Prunes, Stewed, 290 Puddings, Apple Tapioca, 131 Christmas, 164 Cream Rice, 130 Fruit Suet, 164 Maize, 165 Plain Suet, 163 Punch, Fruit, 187 Quinces, Preserved, 103 Baked, 170 Rabbit, Braised, 161 Ragout, 221 Raisins, 165, 191 Raspberries, 85 Refrigerator, 28, 68 Rennet Custard, 121 Rhubarb, Pie, 211 Water, 280 Rice, 129 BoUed, 127 Composition of, 129 Cream Pudding, 130 SnowbaUs of, 128 To Wash, 127 Roasting, 109 Rye, 139, 140, 255 Muffins, 245 Fried, 251 Sago, 131 Salad, 96, 288 Banana, 289 Cabbage, 289 Fruit, 96, 289 Salad Dressings, 289 Boiled, 289 Boiled Cream, 288 Mayonnaise, 289 Plain or French, 288 Salmi, 221 Sal-soda Cleansing, 26 Salt, 87, 97 Samp, 140, 188 Sandwiches, Beef, Scraped, 94 Cheese and Jelly, 88 Chicken, 93 Peanut Butter, 89 Sardine, 92 Sauce, Brown, 207 Creamy, 166 Drawn Butter, 266 Fruit Syrup, 164 Hard, 166 Hot Chocolate, 287 Lemon, 128 Tomato, 207 White, 142, 178 Sausages, 146