Ways of Preparing Food for Cooking, 22.
of Roasting, 20.
of Sautéing, 22.
of Stewing, 19.
Wedding Cake I, 522.
Cake II, 522.
Welsh Rarebit I, 562.
Rarebit II, 562.
Wheat, 47.
Processes of Milling, 47.
White Bait Garnish, 148.
Corn Cake, 75.
Corn Meal Cake, 76.
Fish, 153.
Fish, Planked, 167.
Fondant, 544.
Mountain Cream, 528.
Nut Cake, 517.
Sauce I, 266.
Sauce II, 266.
Sauce, Thick, for Cutlets and
Croquettes, 266.
Sauce, Thin, 266.
White Bait Soup, 119.
Soup, French, 119.
Soup Stock, 109.
Soup Stock I, 118.
Soup Stock II, 118.
Soup Stock III, 118.
Wiersbick's Salad, 333.
Windsor Sandwiches, 551.
Wine Cream, 417.
Dressing, 417.
Jelly I, 419.
Jelly II, 420.
Sauce, 409.
Wintergreen Wafers, 541.
YEAST, 49.
Fermentation, 49.
Plant, 50.
Yellow Sauce I, 407.
Sauce II, 407.
Sauce, Béchamel, 271.
Yorkshire Pudding, 202.
ZIGARAS À LA RUSSE, 380.
Page:The Boston cooking-school cook book.djvu/749
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INDEX
