Page:Browne - The Plain Sailing Cook Book.djvu/166

• Rice Pudding, 96
• "Roasting," Definition of, 10

 

• Salad Dressings, 82-84
• Salad, Tomato-Jelly, 81
• SALADS AND SALAD DRESSINGS, 79-84
• Salads, Fruit, 80
• Salads, Green, 79
• Salads, Meat and Fish, 80
• Salads, Vegetable, 79
• Saratoga Chips, 70
• Sauces for Fish, 32-33
• Sauces for Ice Cream, 121
• Sauces for Meats, 50
• Sauces for Puddings, 100-102
• Sausage, Broiled or Baked, 45
• "Searing," Definition of, 11
• Sherbet, 119
• "Shredding," Definition of, 11
• "Simmer," Definition of, 11
• "Singe," Definition of, 11
• "Slow Oven," Definition of, 8
• Snow Pudding, 98
• Soup Accessories, 20
• Soup Stock, 14
• SOUPS, 14-20
• Spaghetti, 128
• Spinach—see Greens
• Spinach à la Béchamel, 78
• Sponge Cake, 105
• Squash Pie, 88
• Squash, Summer, 66
• Squash, Winter, 66
• Steaks, Broiled, 36
• "Steaming," Definition of, 11
• "Steeping," Definition of, 11
• "Stewing," Definition of, 11
• "Stirring," Definition of, 11
• Stoves and Fuel, 7
• Strawberry Sauce, 101
• Strawberry Shortcake, 107
• Stuffing for Baked Fish, 24
• Stuffings for Poultry, 58
• Supplies, Staple, List of, 4

 

• Tapioca Custard, 94
• Tea, 122
• "Threading," Definition of, 12
• Toad-in-the-Hole, 49
• Tomato-Jelly Salad, 81
• Tomato Sauce, 50
• Tomatoes, 66
• Turkey, Creamed, 58
• Turkey, Roast, 51
• Turnips, 67
• Utensils for Cooking, List of, 4
• Utensils for Preparing and Mixing, List of, 4

 

• Vanilla Sauce, 102
• Veal Cutlets, 37
• Veal Loaf, 38
• Vegetable Soup, 16, 17
• VEGETABLES, 60-78
• Vegetables, Creamed, 67
• Vegetables, Seasoning of, 67

 

• Water Ice, 118
• Wheat Cakes, 142
• Wheat, Prepared, 125, 126
• WHITE SAUCES, 150-151

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