Sauces—Continued
fruit, 53, 165-167
hard, 153-154
lemon, 154
meat, 106-108
mustard, 106
prune, 167
tartare, 106-107
tomato, 107
white, 107-108
Scalloped corn, 115
potatoes, 120-121
oysters, 100
salmon, 101
tomatoes, 123-124
Scrambled eggs and ham, 105
Sequence of foods in menus, 3
Servings, size of, 8
arrangement of, 9
Shapes of food, 9
Sherbets, 54
Shortcake, 150
prunecot filling for, 149-150
strawberry filling for, 150
Snow pudding, 164-165
Soups, recipes for, 73-80
bouillon, 73-74
chicken, 74
cream, 42
cream of celery, 76-77
cream of corn, 77
cream of Lima bean, 77-78
cream of pea, 78
cream of spinach, 78-79
cream of tomato, 79
noodle, 75
oyster stew, 80
peanut butter, 80
stock, 42
tomato rice, 75-76
vegetable, 76
Soups for tea-room menus, 37, 39, 40, 41
Spaghetti, 47
Spice cake, 173-174
Spinach, 48
Spinach and egg, 123
Squash, 48
Steak, Swiss, 87
Steamed molasses pudding, 148-149
Stewed tomatoes, 124
Stews, meat, 86-87
oyster, 80
Stock soups, 42
Strawberry shortcake filling, 150
Stuffed baked potatoes, 121
Succotash, 116
Sugar cookies, 174
Sweetbreads, 96
Swiss steak, 87
Table of weights and their approximate measures, 191-194
Tapioca cream, 165
Tartare sauce, 106-107
Tea rooms, menus for, 36-41
Temperature of food, 9
Thousand Island salad dressing, 142
Tomato jelly salad, 136
Tomato rice soup, 75-76
Tomato sauce, 107
Tomatoes, 48
scalloped, 123-124
stewed, 124
Trout, 44
Turnips, 48
Variety of food, 3, 4, J, 10
Veal, 43-44
breaded, 93-94
roast, 94
Veal birds, 95
Veal hearts, breaded, 94
en casserole, 95-96
Vegetable gelatin salad, 136
Vegetable salads, 50-51
combination, 135
Vegetable soup, 76
Vegetables for cafeteria menus, 12
for tea-room menus, 38, 39, 40, 41
list of, 45-48
recipes for, 108-124
Washington pie, 174-175
Weiners, 88
White breads, 131
White cake, 175
White frosting, 177-178
White sauce, 107-108
Whitefish, 44
Yeast breads, 49
