Page:Browne - The Plain Sailing Cook Book.djvu/165

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  • Hollandaise Sauce, 32
  • Hominy, 125, 126
  • Horseradish Sauce, 50
  • "Hot Oven," Definition of, 8
  • ICE CREAM AND ICES, 115-121
  • Ice Cream and Ices, Directions for Freezing, 120
  • Icings for Cakes, 113-114
  • Irish Stew, 40
  • Kitchen Equipment, 3-4
  • Kitchen Necessities, List of, 4
  • Kitchen Supplies, 3-4
  • Lemon Butter Sauce, 33
  • Lemon Jelly, 97
  • Lemon Pie, 89
  • Lemon Sauce, 101
  • Liver and Bacon, Broiled, 46
  • "Lukewarm," Definition of, 10
  • Macaroni, Baked, 128
  • Macaroni, Baked with Cheese, 128
  • Macaroni, Boiled, 127
  • Mayonnaise, 83
  • Measuring, Directions for, 6-7
  • Meat Croquettes, 48
  • Meat, Roast, 34
  • MEATS, 34-50
  • Meringue for Pies or Puddings, 90
  • Milk Toast, 141
  • "Mincing," Definition of, 10
  • "Mixing," Definition of, 10
  • "Moderate Oven," Definition of, 8
  • Muffins, Blueberry, 137
  • Muffins, Corn, 138
  • Muffins, Oatmeal, 136
  • Muffins, Plain, 136
  • Muffins, Rice, 136
  • Oatmeal Muffins, 136
  • Oats, Prepared, 125, 126
  • Omelet, 133
  • Onions, 64
  • Orange Jelly, 97
  • Oyster Plant, 65
  • Oyster Stew, 18
  • Oyster Stuffing, 59
  • Oysters, Fried, 28
  • Oysters, Scalloped, 29
  • "Parboiling," Definition of, 10
  • Parsnips, 65
  • PASTRY, 85-90
  • Pastry, Plain, for Pies, 85
  • Peas, 65
  • Peppers, Stuffed, 76
  • Pies, 85-90
  • Pies, Dried or Canned Fruit, 87
  • Pies, Fresh Fruit or Berry, 87
  • Plain Ice Cream, 115
  • Plain Muffins, 136
  • Plain Stuffing, 58
  • Popovers, 139
  • Potato Cakes, 73
  • Potato Souffle, 73
  • Potato Stuffing, 59
  • Potatoes, Baked, 69
  • Potatoes, Boiled, 66
  • Potatoes, Fried, 70
  • Potatoes, Hashed Brown, 71
  • Potatoes, Mashed, 68
  • Potatoes, Scalloped, 72
  • Potatoes, Stuffed, 69
  • POULTRY, 51-59
  • Poultry, Roast, 51
  • Pound Cake, 104
  • PUDDINGS, 91-102
  • Pumpkin Pie, 88
  • Recipe, Handling the, 5-6
  • Rhubarb Sauce, 149
  • Rice, 125, 126
  • Rice Croquettes, 129
  • Rice Muffins, 136

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