Page:The Boston cooking-school cook book (1910).djvu/733

  Cheese and Olive, 337.
  Chicken, I, 344.
  Chicken, II, 344.
  Chicken and Oyster, 346.
  Chicken, Individual, in Aspic, 345.
  Chicken, Lenox, 387.
  Chiffonade, 333.
  Corn, 329.
  Cottage Cheese, I, 336.
  Cottage Cheese, II, 336.
  Crab and Tomato, 343.
  Cracker and Cheese, 336.
  Cucumber, 328.
  Cucumber Baskets, 328.
  Cucumber Cups with Lettuce, 328.
  Cucumber with Tomato, 328.
  De Johns, 340.
  East India, 337.
  Egg, I, 336.
  Egg, II, 336.
  Fish, with Cucumbers, 343.
  Fruit, I, 417.
  Fruit, II, 417.
  Fruit, French, 339.
  Fruit, with Wine Dressing, 417.
  Game, 340.
  Grape Fruit and Celery, 341.
  Harvard, 347.
  Hindoo, 333.
  Hungarian, 339.
  Lenten, 336.
  Lettuce, 331.
  Lettuce and Cucumber, 327.
  Lettuce and Radish, 327.
  Lettuce and Tomato, 328.
  Lettuce, Dressed, 327.
  Lobster, I, 342.
  Lobster, II, 342.
  Lobster, III, 342.
  Macédoine, 331.
  Malaga, 339.
  Mexican Jelly with Tomato
  Mayonnaise, 336.
  Monte Carlo, 341.
  Neufchatel, I, 337.
  Neufchatel, II, 337.
  Nile, 345.
  Nut, 338.
  Nut and Celery, I, 338.
  Nut and Celery, II, 338.
  Orange, 338, 417.
  Orange Mint, 339.
  Oyster and Grape Fruit, 344.
  Pear, 340.
  Pepper and Grape Fruit, 340.
  Potato, I, 330.
  Potato, II, 330.
  Potato and Celery, 330.
  Potato, Hot, 330.
  Rolls or Dinner, 59.
  Russian, 331.
  Russian, Moulded, 335.
  Salmon, 341.
  Salmon, à la Martin, 344.
  Sardine, 341.
  Scallop and Tomato, 343.
  Shrimp, 341.
  Spinach, 335.
  Sticks, 60.
  String Bean, 329.
  Sweetbread and Celery, 347.
  Sweetbread and Cucumber, I, 346.
  Sweetbread and Cucumber, II, 346.
  Swiss, 345.
  Tomato and Cheese, 334.
  Tomato and Cucumber, 333.
  Tomato and Horseradish, 332.
  Tomato and Watercress, 333.
  Tomato Ciboulettes, 333.
  Tomato, Frozen, 334.
  Tomato Jelly, 334.
  Tomato, Stuffed, I, 332.
  Tomato, Stuffed, II, 332.
  Tomato, Stuffed, German Style, 332.
  Tomato, Stuffed with Pineapple, 332.
  Waldorf, 339.
  Watercress and Cucumber, 328.
  Watercress, Dressed, 328.
  Wiersbicks, 333.

Salad Dressing, Boiled, I, 324.
  Boiled, II, 325.
  Chicken, 325.
  Club French, 324.
  Cream, I, 324.
  Cream, II, 324.
  Curry, 324.
  French, 323.
  German, 325.
  Mayonnaise I, 326.
  Mayonnaise II, 326.
  Mayonnaise Cream, 327.
  Oil, I, 325.
  Oil, II, 326.
  Parisian French, 323.

Salad Dressings, 322.

Salads, 322.

Salmon, à la Martin, Ravigôte
  Mayonnaise, 344.
  Boiled, 162.
  Box, 177.
  Croquettes, 358.
  Cutlets, 358.
  Force-Meat, 149.
  Moulded, Cucumber Sauce, 386.
  Salad, 341.
  Soup, 141.

Salsify (Oyster Plant), Creamed, 296.
  Fritters, 296.

Salt, to Prevent Lumping, 587.

Salted Almonds I, 535.
  Almonds II, 536.
  Peanuts, 536.
  Pecans, 536.

Salts, 5.

Sandwiches, 549.
  Anchovy, 550.
  Bread and Butter Folds, 549.
  Brown Bread, 552.
  Cheese and Anchovy, 551.
  Cheese Wafer, 553.