Page:Browne - The Plain Sailing Cook Book.djvu/166

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  • Rice Pudding, 96
  • "Roasting," Definition of, 10
  • Salad Dressings, 82-84
  • Salad, Tomato-Jelly, 81
  • SALADS AND SALAD DRESSINGS, 79-84
  • Salads, Fruit, 80
  • Salads, Green, 79
  • Salads, Meat and Fish, 80
  • Salads, Vegetable, 79
  • Saratoga Chips, 70
  • Sauces for Fish, 32-33
  • Sauces for Ice Cream, 121
  • Sauces for Meats, 50
  • Sauces for Puddings, 100-102
  • Sausage, Broiled or Baked, 45
  • "Searing," Definition of, 11
  • Sherbet, 119
  • "Shredding," Definition of, 11
  • "Simmer," Definition of, 11
  • "Singe," Definition of, 11
  • "Slow Oven," Definition of, 8
  • Snow Pudding, 98
  • Soup Accessories, 20
  • Soup Stock, 14
  • SOUPS, 14-20
  • Spaghetti, 128
  • Spinach—see Greens, 66
  • Spinach à la Béchamel, 78
  • Sponge Cake, 105
  • Squash Pie, 88
  • Squash, Summer, 66
  • Squash, Winter, 66
  • Steaks, Broiled, 36
  • "Steaming," Definition of, 11
  • "Steeping," Definition of, 11
  • "Stewing," Definition of, 11
  • "Stirring," Definition of, 11
  • Stoves and Fuel, 7
  • Strawberry Sauce, 101
  • Strawberry Shortcake, 107
  • Stuffing for Baked Fish, 24
  • Stuffings for Poultry, 58
  • Supplies, Staple, List of, 4
  • Tapioca Custard, 94
  • Tea, 122
  • "Threading," Definition of, 12
  • Toad-in-the-Hole, 49
  • Tomato-Jelly Salad, 81
  • Tomato Sauce, 50
  • Tomatoes, 66
  • Turkey, Creamed, 58
  • Turkey, Roast, 51
  • Turnips, 67
  • Utensils for Cooking, List of, 4
  • Utensils for Preparing and Mixing, List of, 4
  • Vanilla Sauce, 102
  • Veal Cutlets, 37
  • Veal Loaf, 38
  • Vegetable Soup, 16, 17
  • VEGETABLES, 60-78
  • Vegetables, Creamed, 67
  • Vegetables, Seasoning of, 67

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