for stewing and coming, Cuts of,
Frizzled,
General characteristics of,
hash,
loaf, Recipe for,
loin, Steaks obtained from,
Mexican,
organs and their preparation,
pie,
Pot-roasted,
Preparation of stews and corned,
Roast,
stew,
Tenderloin of,
Beefsteak, Broiled,
Beefsteaks and their preparation,
Birds, Preparation of small,
Roast small,
Biscuits, Creamed veal on,
Bisques,
Bivalves,
Blue points,
Bluefish, Composition and food value of,
Bob veal,
Boiled cod,
corned beef,
dinner,
fish,
ham,
salmon,
tongue,
Boiler, Fish,
Boiling, Cooking meat by,
Bologna,
Bone stock,
Boned chicken,
Boning a chicken,
a fish,
Borsch,
Bouillon,
Tomato,
Braized beef,
beef, Recipe for,
tongue,
Braizing,
Bread sticks,
stuffing,
Broiled beefsteak,
fillet,
fish,
fresh mackerel,
ham,
pork, Sautéd or,
poultry,
scrod with potato border,
shad roe,
squirrel,
sweetbreads,
venison,
venison, Sauce for,
Broiler,
Broilers, Composition and food value of,
Broiling, cooking meat by,
Broth,
Brown sauce, Veal cutlets in,
Buying meats, Points to consider in,
C
Cabbage, Scalloped pork and,
Calves' liver and bacon,
Canned fish in the diet,
Cape Cods,
Capons,
Carbohydrate in fish,
in meat,
Care, nature, and use of stock pot,
of fish in the home,
of meat,
of meat in the home,
of meat in the market,
Carp, Composition and food value of,
Carving meat, Serving and,
poultry, Serving and,
Casserole, Chicken en,
Catfish, Composition and food value of,
Caul,
Celery and radishes,
Cereals, Bacon combined with,
Chestnut purée,
stuffing,
Chicken à la king,
Béchamel,
Boned,
broilers, Composition and food value of,
Crop of a,
croquettes,
curry,
Cutting up a,
Definition of,
Determining the age of,
Determining the freshness of,
Drawing a,
Dressing a,
en casserole,
feet, Preparing,
Fricassee of,
Fried,
Frying,
General marks of good quality in,
giblets,
Gravy for fried,
Jellied,
Maryland fried,
pie,
Plucking a,
Poultry other than,
Preparation of,
Roast,
Roasting,
salad,
salad, Mock,
Selection of,
Singeing a,
stew with dumplings or noodles,
with paprika sauce, Fried,
with rice,
Chickens, Live,
Chops in tomato sauce, pork,
Lamb and mutton,
Veal,
Chowder, Clam,
Corn,
Fish,
Potato,
Chowders,
Chuck roasts,
Clam chowder,
Clams, and scallops, Oysters,
Baked,
Composition and food value of,
Fried,
Nature and digestibility of,
Opening of,
Preparation of,
Raw,
Steamed,
Classes of soup, General,
of soups denoting consistency,
Classification of poultry,
of soups,
Cleaning fish,
Clear soup or bouillon, Stock for,
soups,
soups and stocks,
Clearing soup,
Cocktail, Crab-flake,
Lobster,
Oyster,
Cod, Boiled,
Codfish balls,
Creamed,
Cold pork with fried apples,
-storage poultry,
Comparison of fish and meat, Table showing the,
of fish with meat,
of mutton and lamb,
Composition and food value of beef,
and food value of black bass,
and food value of bluefish,
and food value of canned salmon,
and food value of carp,
and food value of catfish,
and food value of chicken broilers,
and food value of clams,
and food value of crabs,
and food value of fowl,
and food value of halibut steak,
and food value of lake trout,
and food value of lamb,
and food value of leg of lamb,
and food value of lobsters,
and food value of mutton,
and food value of oysters,
and food value of pork,
and food value of pork chops,
and food value of red snapper,
and food value of scallops,
and food value of shell fish,
and food value of shell fish, Tables showing,
and food value of veal,
and food value of whitefish,
and structure of meat,
of fish,
of oysters,
of poultry,
Connective tissue,
Consommé,
Cooking meat for soup,
meat, Methods of,
meat, Purposes of,
meat, Time required for,
meats, Time table for,
of beef,
of fish,
of giblets,
of mutton and lamb,
of pork,
of poultry,
Cooking of veal,
oysters, Important points in,
Preparing rabbit for,
Corn chowder,
soup, Cream of,
Corned beef,
beef, Boiled,
beef, Preparation of stews and,
Cottage pie,
Cotuits,
Crab, Deviled,
flake cocktail,
meat, Creamed,
Crabs, and shrimp, General characteristics of lobsters,
Composition and food value of,
Fried soft-shelled,
Hard-shelled,
Nature of,
Oyster,
Preliminary preparation of,
Preparation of,
Soft-shelled,
Cracker stuffing,
Crackers,
Cream-of-asparagus soup,
of-corn soup,
of-onion soup,
of-pea soup,
of-potato soup,
of-spinach soup,
of-tomato soup,
sauce, Lemon,
soups,
Creamed codfish,
crab meat,
finnan haddie,
fish in potato nest,
oysters,
salmon with rice,
shrimp,
sweetbreads,
tuna fish,
veal on biscuits,
Crop of a chicken,
Croquettes,
Chicken,
Fish,
Frying of,
Lobster,
Sweetbread,
Veal,
Croutons,
Crown roast of lamb,
roast of pork,
Crustaceans,
Cured pork, Preparation of,
Curry, Chicken,
Cutlets in brown sauce, Veal,
Pan-broiled veal steak or,
Cutlets, Veal steaks or,
Cuts, Names and uses of beef,
Names of pork,
obtained from a side of beef and their uses, Table of,
of beef,
of beef for stewing and corning,
of beef, Method of obtaining,
of beef, Table of,
of beef, Uses of,
of mutton and lamb, Distinguishing features of,
of mutton and lamb, Method of obtaining,
of mutton and lamb, Names and uses of,
of mutton and lamb, Table of,
of pork,
of pork, Uses of,
of veal and their uses,
Preparation of veal,
Table of pork,
Table of veal,
Cutting up a chicken,
D
Daikan,
Deep-fat frying, Principles of,
Delmonico steak,
Deviled crab,
lobster,
Diet, Canned fish in the,
Fish in the,
Meat in the,
Salt and smoked fish in the,
Digestibility of clams, Nature and,
of fish,
of oysters,
Drawing a chicken,
Drawn-butter sauce,
Dressing a chicken,
for salmon mold,
Dry plucking,
Duck, Liver stuffing for,
Peanut stuffing for roast,
Preparation of,
Roast,
Spring,
Young,
Ducks, Selection of,
Dumplings,
or noodles, Chicken stew with,
E