Page:The Boston cooking-school cook book.djvu/714

Bacon I, 208. | Beans, Shell, 285. . ~ II, 208. ~ String, 285. and Liver, 207. | Béarnaise Sauce, 98. Breakfast, 236. | Béchamel Sauce, 271. Chicken Livers with, 253. | Yellow, 271. Oysters with, 184. Beef, 191-193. Sweetbreads and, 234. & la Mode, 204. . Baked Alaska, 448. and Rice Croquettes, 359. i Apples, 569. Braised, 204. Apples, Sweet, 569. Cannelon of, 201. | i Bananas I, 571. Chateaubriand of, 200. i Bananas II, 571. Corned, 206. ‘’ Baked Peaches, 571. Corned, Hash, 213. Pears, 571. Corned, Hash with Beets, 213. Potatoes, 310. Corned, How to Boil, 206. Potatoes in Half Shell, 312. Cottage Pie, 212. Potatoes, Sweet, 317. Cutlets of Tenderloin with Quinces, 571. Chestnut Purée, 199. Baking, 20. Divisions and Way of cooking Baking Powder, 52. ‘Side of, 193. Biscuit I, 70. Dried with Cream, 213. Bicuit II, 71. Fillet, Larded, 203. Banana Cake, 516. Fillets, Broiled, 198. Cantaloupe, 427. Fillets, Cherry Sauce, 199. ~ Croquettes, 354. Fillets of, 4 la Moelle, 199. { Custard, 413. Fillets, with Stuffed Mushroom , Fritters I, 349. ~ Caps, 200. i Fritters II, 350. Fillet with Vegetables, 203. Ice Cream, 447. Flank, Pressed, 205. Salad, 338. Hamburg Steaks, 200. Bananas, Baked, I, 571. Meat Cakes, Broiled, 200. Baked, II, 571. Mignon Fillets of, Sautéd with Sautéd, 571. Sauce Trianon, 199. | Banbury Tarts, 475. Other Parts of Creature used Bangor Pudding, 394. for Food, 194. Barbecued Ham, 237. Porterhouse Steak with Borde- Barberry Jelly, 575. laise Sauce, 196. Baskets, Cucumber, 328. Porterhouse Steak with Mush- | Fruit, 479. | room Sauce, 196. Neapolitan, 416. Porterhouse Steak with Tomato Orange, 429. and Mushroom Sauce, 196. Bass, Baked Fillets of, 169. Roast, 201. Batter I, 348. Roast, Gravy, 202. II, 348. Roast, how to Carve, 202. Ill, 348. Roast, Mexican Sauce, 212. IV, 348. Roast, Yorkshire Pudding, 202. V, 349. Stew with Dumplings, 205. Eggs in, 101. | Ways of Warming over, 212. Batters and Fritters, 348. Beefsteak. a la Chiron, 197. Bavarian Cream, Pineapple, 430. a la Henriette, 197. Quick, 430. 4 la Mirabeau, 197. Strawberry, 430. a la Victor Hugo, 197. Bean Soup, Baked, 135. Broiled, 195. Black, 135. Pie, 212. Cream of Lima, 136. Planked, 198. String, 126. to Broil, 196. Beans, 285. with Maitre d’Hétel Butter, 196. Boston Baked, 238. | with Oyster Blanket, 198. U Fritter, 148. Beet Greens, Boiled, 294. Lima, Cream of, 285. Beet Relish, 589,