Shrimp à La Salle,
Creamed,
General characteristics of lobsters, crabs, and,
Lobsters, crabs, and,
Nature of,
Preparation of,
Simmering, or stewing,
Singeing a chicken,
Sirloin steak,
Skinning fish,
Skirt steak,
Small birds, Preparation of,
birds, Roast,
Smelts, Sautéd,
Smoked fish, Freshening salt and,
fish in the diet, Salt and,
fish, Table showing the names, seasons, and uses of,
Soft-shelled crabs,
-shelled crabs, Fried,
Soljinka,
Soup,
accompaniments and garnishes,
accompaniments, Recipes for,
and its place in the meal,
and soup accompaniments,
Clearing of,
Cooking meat for,
Cream-of-asparagus,
Cream-of-corn,
Cream-of-onion,
Cream-of-pea,
Cream-of-potato,
Cream-of-spinach,
Cream-of-tomato,
Definition of,
Economic value of,
extracts,
fritters,
General classes of,
in the meal, Purpose of,
in the meal, Value of,
Julienne,
making, Meat used for,
Making of,
making, Vegetables used for,
Mulligatawny,
Noodle,
Ox-tail,
Principal ingredients of,
Recipes for,
Removing grease from,
Serving,
stock, Meaning and use of,
stock, Uses of,
stock, Varieties of,
Thickening,
Value of,
Soups, Classification of,
Clear,
Cream,
denoting consistency, Classes of,
Heavy thick,
Thick,
typical of particular countries,
Spanish sauce,
stew,
Spinach soup, Cream-of-,
Split-pea purée,
Spring duck,
lamb,
Squabs,
Squirrel, Broiled,
Standing rib roast,
Steak, Club,
Delmonico,
Flat-bone,
Hamburger,
Hip-bone,
or cutlets, Veal,
Pan-broiled,
Planked,
Porterhouse,
Sautéd halibut,
Sirloin,
Skirt,
Stuffing for rolled,
Swiss,
Vegetables served with,
Steaks obtained from the beef loin,
obtained from the round,
Preparation of beef,
Steamed clams,
fish,
Stew, Beef,
Oyster,
Spanish,
Veal,
Stewed eel,
fish,
fresh herring,
Stewing and corning, Beef for,
or simmering,
Stews and corned beef, Preparation of,
Lamb and mutton,
Sticks, Bread,
Stock, Bone,
Stock,
First,
Fish,
flavoring,
for clear soup or bouillon,
for soup,
Game,
Household,
Keeping,
Meaning and use of soup,
pot,
pot, Food suitable for the,
pot, Nature, use, and care of,
Second,
Varieties of soup,
Vegetable,
White,
Stocks and clear soups,
Stomach sweetbread,
Strips, Pastry,
Structure and composition of meat,
Stuffed heart,
veal breast,
Stuffing, Bread,
Chestnut,
Cracker,
for fish,
for roast duck, Liver,
for roast poultry,
for rolled steak,
for veal,
Green-pepper,
Oyster,
Rice,
Suet, Trying out,
Sweetbread croquettes,
Heart,
Stomach,
Throat,
Sweetbreads,
Broiled,
Creamed,
Preparation of,
Swiss steak,
T
Table for the selection of poultry,
of cuts obtained from a side of beef and their uses,
of mutton and lamb cuts,
of pork cuts,
of veal cuts,
showing composition and food value of shell fish,
showing seasons for shell fish,
showing the comparison of fish and meat,
showing the names, seasons, and uses of fresh fish,
showing the names, seasons, and uses of smoked fish,
Tarhonya,
Tenderloin of beef,
of pork,
of pork, Sautéd,
Thick soups,
Thickening soup,
Thin white sauce,
Throat sweetbread,
Timbale-case batter,
cases,
iron,
Time required for cooking meat,
Tissue, Connective,
Toast, Minced lamb on,
Tomato bouillon,
sauce,
sauce, Pork chops and,
soup, Cream-of-,
Tomatoes, Bacon with,
Tongue, Boiled,
Braized,
Pickled,
Trout, Food value of lake,
Trying out suet,
Tuna fish, Creamed,
Turkey hash,
Preparation of,
Roast,
Turkeys, Selection of,
Turkish lamb,
U
Use of soup stock,
of stock pot,
Uses of beef cuts,
of fresh fish, Table showing the names, seasons, and,
of lamb and mutton cuts,
of smoked fish, Table showing the names, seasons, and,
of veal cuts,
V
Value of fish, Food,
of fish, Relative nutritive,
of meat as food,
of shell fish, Tables showing composition and food,
of soup in the meal,
Valves of an oyster,
Varieties and uses of soup stock,
of soup stock,
Veal, Bob,
breast, Stuffed,
chops,
Composition and food value of,
Cooking of,
croquettes,
cuts and their preparation,
cuts and their uses,
cuts, Table of,
cutlets in brown sauce,
Fore quarter of,
Hind quarter of,
Jellied,
kidneys,
Left-over,
Left-over jellied,
Nature of,
on biscuits, Creamed,
organs,
potpie,
roasts,
rolls,
salad,
steak or cutlets, Pan-broiled,
stew,
Stuffing for,
sweetbreads, Broiled,
sweetbreads, Creamed,
with rice, Scalloped,
Vegetable extracts,
soup with noodles,
stock,
Vegetables served with steak,
used for soup making,
Venison, Broiled,
Cuts of,
Roast fillet of,
Roast leg of,
Sauce for,
W
Water in meat,
White stock,
Whitefish, Baked fillet of,
Composition and food value of,
Wing tips of chicken,
Y
Yearling, Meaning of,
Young, or spring, duck,