Page:The Boston cooking-school cook book (1910).djvu/710

Baked Peaches, 571.
  Pears, 571.
  Potatoes, 310.
  Potatoes in Half Shell, 312.
  Potatoes, Sweet, 317.
  Quinces, 571.

Baking, 20.

Baking Powder, 52.
  Biscuit I, 70.
  Biscuit II, 71.

Banana Cake, 516.
  Cantaloupe, 427.
  Croquettes, 354.
  Custard, 413.
  Fritters I, 349.
  Fritters II, 350.
  Ice Cream, 447.
  Salad, 338.

Bananas, Baked, I, 571.
  Baked, II, 571.
  Sautéd, 571.

Banbury Tarts, 475.

Bangor Pudding, 394.

Barbecued Ham, 237.

Barberry Jelly, 574.

Baskets, Cucumber, 328.
  Fruit, 479.
  Neapolitan, 416.
  Orange, 429.

Bass, Baked Fillets of, 169.

Batter I, 348.
  II, 348.
  III, 348.
  IV, 348.
  V, 349.
  Eggs in, 101.

Batters and Fritters, 348.

Bavarian Cream, Pineapple, 430.
  Quick, 430.
  Strawberry, 430.

Bean Soup, Baked, 135.
  Black, 135.
  Cream of Lima, 136.
  String, 126.

Beans, 285.
  Boston Baked, 238.
  Fritter, 148.
  Lima, Cream of, 285.
  Shell, 285.
  String, 285.

Béarnaise Sauce, 98.

Béchamel Sauce, 271.
  Yellow, 271.

Beef, 191 - 193.
  à la Mode, 204.
  and Rice Croquettes, 359.
  Braised, 204.
  Cannelon of, 201.
  Châteaubriand of, 200.
  Corned, 206.
  Corned, Hash, 213.
  Corned, Hash with Beets, 213.
  Corned, How to Boil, 206.
  Cottage Pie, 212.
  Cutlets of Tenderloin with Chestnut Purée, 199.

Beef, Divisions and Way of Cooking Side of, 193.
  Dried with Cream, 213.
  Fillet, Larded, 203.
  Fillets, Broiled, 198.
  Fillets, Cherry Sauce, 199.
  Fillets of, à la Moelle, 199.
  Fillets, with Stuffed Mushroom Caps, 200.
  Fillet with Vegetables, 203.
  Flank, Pressed, 205.
  Hamburg Steaks, 200.
  Meat Cakes, Broiled, 200.
  Mignon Fillets of, Sautéd with Sauce Trianon, 199.
  Other Parts of Creature used for Food, 194.
  Porterhouse Steak with Bordelaise Sauce, 196.
  Porterhouse Steak with Mushroom Sauce, 196.
  Porterhouse Steak with Tomato and Mushroom Sauce, 196.
  Roast, 201.
  Roast, Gravy, 202.
  Roast, how to Carve, 202.
  Roast, Mexican Sauce, 212.
  Roast, Yorkshire Pudding, 202.
  Stew with Dumplings, 205.
  Ways of Warming over, 212.

Beefsteak à la Chiron, 197.
  à la Henriette, 197.
  à la Mirabeau, 197.
  à la Victor Hugo, 197.
  Broiled, 195.
  Pie, 212.
  Planked, 198.
  to Broil, 196.
  with Maître d'Hôtel Butter, 196.
  with Oyster Blanket, 198.

Beet Greens, Boiled, 294.

Beets, Boiled, 286.
  Corned Beef Hash with, 213.
  Harvard, 286.
  Pickled, 286.
  Sour Sauce, 286.
  Sugared, 286.

Belgian Hare à la Maryland, 260.
  Sour Cream Sauce, 260.

Bercy Sauce, 172.

Berkshire Muffins, 75.
  Salad in Boxes, 345.

Berry Muffins I, 72.
  Muffins II, 72.

Beverages, 32-41.
  Fruit, 42-45.
  Use of, 32.

Birds in Aspic, 383.
  on Canapés, 375.
  to Bone, 24.
  to Dress for Broiling, 244.

Birthday Cake, 514.

Biscuit, 70.
  Baking Powder, I, 70.
  Baking Powder, II, 71.
  Emergency, 71.