Page:The Boston cooking-school cook book (1910).djvu/737

  Oyster, 129.
  Scallop, 130.

Stewed Prunes, 572.

Stewing, 19.

St. Germain Soup, 122.

Sticks, Bread, 59.
  Cheese, 145.
  Imperial (in Rings), 145.
  Salad, 60.

St. James Pudding, 401.

Strawberries. How to Prepare, for
  Serving, 567.

Strawberry Baskets, 362.
  Bavarian Cream, 430.
  Cottage Pudding, 395.
  Filling, 524.
  Ice I, 436.
  Ice II, 436.
  Ice Cream I, 444.
  Ice Cream II, 444.
  Mousse, 454.
  Preserves, 580.
  Sauce, 408.
  Short Cake I, 83.
  Short Cake II, 84.
  Short Cake, Rich, 84.
  Sponge, 429.
  Whip, 414.

String Bean Salad, 329.

String Bean Soup, 126.

Stuffed Clams, 370.
  Dates I, 535.
  Dates II, 535.
  Peppers I, 298.
  Peppers II, 298.
  Tomato Salad I, 332.
  Tomato Salad, II, 332.
  Tomato Salad, German Style, 332.
  Tomatoes, 303.

Stuffing I, 247.
  II, 247.
  Chestnut, 255.
  Chestnut, for Goose, 256.
  Fish, I, 164.
  Fish, II, 165.
  for Chicken in Aspic, 384.
  for Mutton, 218.
  for Potted Pigeons, 259.
  for Smelts, 168.
  Oyster, 166.
  Oyster, for Turkey, 255.
  Peanut, for Duck, 257.
  Potato, for Goose, 256.
  Poultry, 244.
  Turkey, Swedish Style, 255.

Succotash, 291.

Sucrose, 6.

Suet, 8, 192.
  Pudding, 402.

Sugar, 6.
  Barley, 7.
  Boiled, for Confections, 544.
  Cane (Sucrose), 6.
  Changes in Cooking of, 7.
  Composition of, 6.
  Fruit (Diabetin), 6.
  Fruit (Levulose), 6.
  Grape (Glucose), 6.
  Milk (Lactose), 6.
  Spun, 548.
  to Caramelize, 586.
  to Heat, 573.

Sugared Popped Corn, 537.

Suitable Combinations for Serving, 592.

Sultana Caramels, 543.
  Roll, with Claret Sauce, 451.

Sunshine Cake, 502.

Suprême of Chicken, 367.
  Sauce, 273.

Swedish Bread, 63.
  Rolls, 60.
  Tea Braid, 64.
  Tea Ring I, 64.
  Tea Ring II, 64.
  Timbales, 362.
  Wafers, 492.

Sweetbreads, 232.
  à la Mont Vert, 371.
  à la Napoli, 233.
  à la Poulette, 233.
  and Bacon, 234.
  and Celery Salad, 347.
  and Cucumber Salad I, 346.
  and Cucumber Salad II, 346.
  and Mushroom Timbales, 366.
  Broiled, 232.
  Country Style, 233.
  Creamed, 233.
  Creamed, and Chicken, 233.
  Cutlets of, à la Victoria, 361.
  Cutlets with Asparagus Tips, 234.
  Epigrams of, 361.
  Eugénie, Braised, 234.
  in Peppers, 372.
  Larded, 233.
  Mousse, 367.
  Ramequins, 371.
  with Tomato Sauce, 234.

Sweet Pickled Peaches, 583.
  Pickled Pears, 583.

Swiss Pudding, 400.
  Salad, 345.

Swordfish, Broiled, 163.


Tables, Composition of Cereals, 85.
  Composition of Fish, 161.
  Composition of Meats, 195.
  Composition of Vegetables, 280.
  for Boiling Sugar for Confections, 544.
  for Cooking Cereals, 86.
  of Measures and Weights, 27.
  Time for Cooking, 28-31.

Tapioca, 6.
  Apple, Pudding, 391.
  Cream, 445.
  Custard Pudding, 391.
  Newton, Pudding, 391.
  Peach, Pudding, 391.
  Wine Soup, 141.

Tartar Sauce, 273.

Tartare Sauce, 277.

Tartlets, Almond, 478.
  Lemon, 479.
  Polish, 478.