corn bread;146
pie crust;319
Raisin gruel;
424
panada;429
Range ventilator;
61
Raspberries, blackberries and other small fruits;
200
directions for serving;181
Raspberry, the;
176
manioca mold;312
Raw eggs;
431
potato yeast;140
Recipes for canning fruit;
200
for cooking rye;101
for steamed pudding;332
for unfermented bread;156
for yeast;140
Red rice mold;
307
sago mold;311
sauce;355
Refrigerator;
68
Rice and fruit dessert;
307
and strawberry dessert;308
and stewed apple dessert;307
and tapioca pudding;307
and apple custard pudding;329
balls;333
best methods of cooking;99
cream pudding;306
custard pudding;329
description of;97
digestibility of;97
digestion of;39
division in food elements;98
dumpling;306
fruit dessert;306
flour;98
flour mold;307
history of;97
kernel, structure of;98
meringue;305
preparation and cooking of;99
pudding with raisins;98
recipes for cooking of;329
requisites for cultivation of;306
snow;329
snowball;306
snow with jelly;329
soup;415
time required for digestion of;98
to clean;99
water;424
with eggs;329
with fig sauce;99
with lemon;294
with peaches;100
with raisins;100
Roast beef;
399
chicken;406
mutton;401
turkey;407
Roasted potatoes;
235
sweet potatoes;240
Roasting;
49
,
397
Rochelle salts;
151
Roll, fruit;
142
Rolled oats;
95
rye;101
wheat;86,87
Rolls;
145
Rose cream;
355
Rough rice;
98
Rust, to remove;
477
Rye, appearance of;
100
bread;144
description of;100
flour;100
meal;100
nutritive value of;100
puffs;157
Sabbath bill of fare;
549
dinners;548
Sago and fruit custard pudding;
330
and potato soup;283
custard pudding;330
digestion of;39
fruit pudding;312
pudding;312
sauce;355
soup;415
Saleratus;
149
Salicylic acid, in fruit;
192
Saliva, the;
36
Sally Lunn gems;
158
Salmon, digestion of;
39
Salsify, description of;
263
preparation and cooking of;263
recipes for cooking of;264
Salted fish;
409
Salted meats;
394
Salt, measuring of;
55
Samp;
103
Sanitary customs among the Jews;
390
Sauce for desserts and puddings, recipes for;
352
Sauteing;
53
Scalloped beans;
223
cauliflower;252
egg plant;262
potatoes;237
turnips;242
vegetable oyster;264
Scallops;
409
School lunches;
546
Scientific cookery, principles of;
47
Scotch broth;
283
milled barley;96
Scrambled eggs;
386
Scraped steak;
430
Sea kale;
256
Sea moss;
309
blancmange;312
Seasonings;
31
Semolina;
105
Setting the sponge;
124
Shaken milk;
378
Sheep's kidneys;
392
Shell fish;
409
Sherbet;
362
Shortcake, banana;
318
lemon;318
strawberry;318
Silver, care of;
476
to remove egg tarnish from;473
Simmering;
53
Simple custard pie;
342
stock, or broth;414
Sink in kitchen;
64
Skim milk, composition of;
370
Slippery elm tea;
435
Small fruits;
191
Smoked meats;
394
Smooth apple sauce;
188
Smothered beef;
400
chicken;407
Snowball custard;
331
Snowballs;
327
Snowflake toast;
292
Snow gems;
159
Snow pudding;
317
,
329
Snow, use of in place of eggs;
298
Soda;
149