Stuffing, Oyster, 258.
Succotash, 284, 299.
Sucrose, 458.
Suet, To Chop, 435.
Sugar, 458.
" in Bread, 53.
Sweetbreads, 243.
Braised, 244.
" Broiled, 243.
" Creamed, 243.
" Croquettes,
279.
" Fried, 243.
" Fritters, 244.
Larded, 243.
• ' with Mush-
rooms, 243.
*' Scalloped, 243.
Table of Cost of Fish, 174.
" " " Food, 35.
" " " Meat, 213.
" " Proportions, 31.
•A u f ii^e for Cooking,
24.
' " Weights and Meas-
ures, 30.
Tamarind Water, 420.
Tapioca, 457.
' Apple, 833.
' Cream, 345.
Fruit, 342.
' Jelly, 416.
Tartar Sauce, 194.
Tartare Sauce, 195.
Tarts, 319.
Tea, 111.
'« Apple, 419.
" Beef, 422-425.
" Corn, 419.
" Egg, 425.
Herb, 420.
Iced, 112.
" Russian, 112.
" Slippery -Elm, 419.
Tea Cakes, 89.
Terrapin, 185.
" Chicken or Mock,
269.
Thirded Bread, 67.
Toast, 77.
Cream, 79.
Egg, 76.
" French, 79.
" for Garnishing, 79.
" Milk, 78.
'V Water, 79.
Toast Water, 419.
Tomato Catchup, 404.
" Salad, 313.
" Sauce, 193, 194.
Tomatoes, 300.
Scalloped, 300.
Stewed, 300.
Stuffed, 300.
Tongue in Jelly, 230.
" Smoked, 230.
Tongues, Lamb's, 238.
" Sheep's, 238.
Tongues and Sounds, 173.
Tripe in Batter, 231.
" Broiled, 231.
" Lyonnaise, 280.
Tropical Snow, 392.
Turkey, Boiled, 256.
" Boned, 27, 265.
" Roast, 256.
Turnips, 305
Turtle, Green, 186.
Tutti Frutti, 365.
Vanilla, 431.
" Sugar, 437,
Veal, 239.
" Birds, 275.
" Croquettes, 279.
Cutlets, 240
" Fricandeau, 240.
" Fricassee, 240.
" Loaf, 276.
" Melton, 275.
" Roast, 239.
" Stew, 240.
Vegetables, 289.
Food, 291.
" Hash, 230
Velvet Cream, 349.
" Sauce, 190.
Venison, 263, 426.
Vermicelli. 309.
Egg, 206.
Vol-au-vent, 321.
Wafer Biscuit, 96.
Wafers, Gluten, 97.
^' Graham, 96.
Waffle-iron, 98.
Waffles, 97.
" Corn Meal, S9.
" Graham, 99.
" Raised, 99.
Washing Dishes, 438.
Water, 10-13, 454.
■' Ices, 367, 369.
Weights and Measures, 30.
Welsh Rarebit, 282.
Wheat, 37.
Cracked, 110.
" Flour, 39.
' Granulated, 110.
Whey, 464.
Whips, Cream, 353.
* Newport, 353.
Whole- Wheat Gems, 95.
" *' Muffins, 89.
Wine Jelly, 349.
" Whey, 464.
Wonders, 106.
Woodcock, 263.
Yeast, 46.
Compressed, 49,
' Dry, 49.
* Home-Made, 50.
' Hop, 63
* Potato, Raw, 62.
' " Boiled. 63.
Yorkshire Pudding, 221.
THE BOSTON COOKING SCHOOL.
I58B-2 TREIVSONT STREET,
Established 1879. Incorporated 1883.
Open daily from 9 a. m. to 5 p. m.
First Term begins October 15. Second Tern begins early in Pebmary.
During summer months, classes in Canning and Preserving Fruits ;
also, in Special Departments.
Three courses of twelve lessons each. Pupils may take two or more of
the three courses in one term.
Those wishing to prepare for teaching should join the Normal Class
at the beginning of the year.
Applications for services of trained teachers should be made at the
school, personally or by letter.
Circulars, programmes, terms, &c., sent to any address.
DEMONSTRATION LECTURES ON
COOKERY,
By MRS. LINCOLN,
Superintendent of the Boston Cooking School, and of the Department of
Cooking at the Martha's Vineyard Summer Institute.
Schools or Societies in other cities, wishing one Demonstration or a
course of Lectures, can secure Mrs. Lincoln's services by applying to
her personally or by letter.
For terms, address,
Mrs. D. A. LINCOLN,
158^2 Tremont St., Boston, Wollaston, Mass.,
Page 317
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stuffing, Oyster, 258. Succotash, 284, 299. Sucrose, 458. Suet, To Chop, 435. Sugar, 458.
" in Bread, 53. Sweetbreads, 243.
Braised, 244. " Broiled, 243.
" Creamed, 243. " Croquettes,
" Fried, 243. " Fritters, 244.
Larded, 243. • ' with Mushrooms, 243. *' Scalloped, 243.
Table of Cost of Fish, 174. " " " Food, 35. " " " Meat, 213. " " Proportions, 31. •A u f ii^e for Cooking,
' " Weights and Measures, 30. Tamarind Water, 420. Tapioca, 457.
' Apple, 833. ' Cream, 345.
Fruit, 342. ' Jelly, 416. Tartar Sauce, 194. Tartare Sauce, 195. Tarts, 319. Tea, 111. '« Apple, 419. " Beef, 422-425. " Corn, 419. " Egg, 425. Herb, 420. Iced, 112. " Russian, 112. " Slippery -Elm, 419. Tea Cakes, 89. Terrapin, 185.
" Chicken or Mock,
Thirded Bread, 67. Toast, 77.
Cream, 79. Egg, 76. " French, 79. " for Garnishing, 79. " Milk, 78. 'V Water, 79. Toast Water, 419. Tomato Catchup, 404. " Salad, 313. " Sauce, 193, 194. Tomatoes, 300.
Scalloped, 300. Stewed, 300. Stuffed, 300. Tongue in Jelly, 230.
" Smoked, 230. Tongues, Lamb's, 238. " Sheep's, 238.
Tongues and Sounds, 173. Tripe in Batter, 231.
" Broiled, 231.
" Lyonnaise, 280. Tropical Snow, 392. Turkey, Boiled, 256. " Boned, 27, 265. " Roast, 256. Turnips, 305 Turtle, Green, 186. Tutti Frutti, 365.
Vanilla, 431.
" Sugar, 437, Veal, 239. " Birds, 275. " Croquettes, 279.
Cutlets, 240 " Fricandeau, 240. " Fricassee, 240. " Loaf, 276. " Melton, 275. " Roast, 239. " Stew, 240. Vegetables, 289.
Food, 291. " Hash, 230 Velvet Cream, 349.
" Sauce, 190. Venison, 263, 426. Vermicelli. 309.
Egg, 206. Vol-au-vent, 321.
Wafer Biscuit, 96. Wafers, Gluten, 97.
^' Graham, 96. Waffle-iron, 98. Waffles, 97.
" Corn Meal, S9. " Graham, 99. " Raised, 99. Washing Dishes, 438. Water, 10-13, 454.
■' Ices, 367, 369. Weights and Measures, 30. Welsh Rarebit, 282. Wheat, 37.
Cracked, 110. " Flour, 39. ' Granulated, 110. Whey, 464. Whips, Cream, 353.
* Newport, 353. Whole- Wheat Gems, 95.
" *' Muffins, 89. Wine Jelly, 349.
" Whey, 464. Wonders, 106. Woodcock, 263.
Yeast, 46.
Compressed, 49, ' Dry, 49.
* Home-Made, 50. ' Hop, 63
* Potato, Raw, 62. ' " Boiled. 63.
Yorkshire Pudding, 221.
THE BOSTON COOKING SCHOOL.
I58B-2 TREIVSONT STREET,
Established 1879. Incorporated 1883.
Open daily from 9 a. m. to 5 p. m.
First Term begins October 15. Second Tern begins early in Pebmary.
During summer months, classes in Canning and Preserving Fruits ; also, in Special Departments.
Three courses of twelve lessons each. Pupils may take two or more of the three courses in one term.
Those wishing to prepare for teaching should join the Normal Class at the beginning of the year.
Applications for services of trained teachers should be made at the school, personally or by letter.
Circulars, programmes, terms, &c., sent to any address.
DEMONSTRATION LECTURES ON
COOKERY,
By MRS. LINCOLN,
Superintendent of the Boston Cooking School, and of the Department of Cooking at the Martha's Vineyard Summer Institute.
Schools or Societies in other cities, wishing one Demonstration or a course of Lectures, can secure Mrs. Lincoln's services by applying to her personally or by letter.
For terms, address,
Mrs. D. A. LINCOLN, 158^2 Tremont St., Boston, Wollaston, Mass.,