Page:The Boston cooking-school cook book (1910).djvu/736

  Clam and Oyster, 131.
  Clam and Tomato Bisque, 132.
  Clam and Chicken Frappé, 132.
  Clam, Cream of, 132.
  Clam, with Poached Eggs, 131.
  Clearing of, 112.
  Consommé, 109, 128.
  Consommé à la Royal, 128.
  Consommé au Parmesan, 128.
  Consommé aux Pâtes, 129.
  Consommé, Bortchock, 129.
  Consommé, Clam, 132.
  Consommé, Claret, 129.
  Consommé Colbert, 128.
  Consommé d'Orleans, 129.
  Consommé Princess, 129.
  Consommé with Vegetables, 129.
  Corn, 137.
  Crab, 126.
  Cream, 109.
  Creole, 115.
  Cucumber, 125.
  Dinner, 116.
  Duchess, 121.
  Garnishings and Force-meats, 145-150.
  Farina, 120.
  French White, 119.
  Halibut, 137.
  Hygienic, 120.
  Imperial, 122.
  Julienne, 116.
  Kornlet, 138.
  Leek and Potato, 139.
  Lettuce, Cream of, 124.
  Lima Beans, Cream of, 136.
  Lobster Bisque, 133.
  Macaroni, 114.
  Making, 110.
  Mock Turtle, 127.
  Mulligatawny, 127.
  Mushroom, 124.
  Mushroom, Cream of, 124.
  Ox-tail, 117.
  Oyster, 130.
  Oyster, Amsterdam Style, 130.
  Oyster, French, 130.
  Oyster, Gumbo, 131.
  Pea, 137.
  Pea, Split, 138.
  Philadelphia Pepper Pot, 127.
  Potage à la Reine, 121.
  Potato, 138.
  Potato, Swiss, 139.
  Purées, 109.
  Royal, 121.
  Salmon, 141.
  Scallop, Cream of, 133.
  Scotch, 117.
  Spinach, 123.
  Spring, 120.
  Squash, 141.
  St. Germain, 122.
  Stock, Brown, 109-113.
  Stock, Lamb, 109.
  Stock, White, 109.
  Stock, White, I, 118.
  Stock, White, II, 118.
  Stock, White, III, 118.
  Tapioca Wine, 141.
  Tomato, 140.
  Tomato, Cream of, 140.
  Tomato, with Stock, 115.
  Turkey, 120.
  Turkish, 115.
  Veal and Sago, 122.
  Vegetable, 139.
  Watercress, Cream of, 124.
  White, 119.
  with Fish Stock, 129-134.
  with Meat Stock, 113-129.
  without Stock, 135-141.

Sour Cream Sauce, 260.

Spaghetti, 92.
  Timbales, 363.

Spanish Cake, 510.
  Cream, 423.
  Omelet, 107.
  Pickles, 585.
  Sauce, 271.
  Sauce, for Salmi of Duck, 264.
  Soufflé, 398.

Spice Cookies, 486.

Spiced Currants, 582.

Spinach, 299.
  à la Béchamel, 300.
  Boiled, 299.
  French Style, 300.
  Purée of, 300.
  Salad, 335.
  Soup, 123.

Sponge Cake, 502.
  Cake, Cheap, 501.
  Cake, Chocolate, 511.
  Cake, Cream, 501.
  Cake, Hot-Water, 501.
  Drops, 504.
  Fritters, 353.
  Strawberry, 429.

Spring Mousse, 384.

Spun Sugar, 548.

Squash, 300.
  Biscuits, 67.
  Hubbard, 300.
  Marrow, 300.
  Pie I, 473
  Pie II, 474.
  Soup, 141.
  Summer, Boiled, 301.
  Summer, Fried, I, 301.
  Summer, Fried, II, 301.
  Turban, 300.
  Winter, Baked, I, 301.
  Winter, Baked, II, 301.
  Winter, Boiled, 301.
  Winter, Steamed, 301.

Starch, 5.
  Corn, 6.
  Dextrine, 5.
  Dextrose, 6.
  Glycogen, 6.
  Test for, 5.

Sterling Sauce, 409.

Stew, Beef, with Dumplings, 205.
  Irish, with Dumplings, 221.