Potato, 662. Spice, 663. Citron, 656. Coconut Layer, 656. Corn, 96-98. Cornstarch, 660. Cream, 654. Creole, 663. Crumbs, to Use, 650. Currant, 657. Dark Fruit, 669. Date-and-Nut, 657. Devil’s Food, 664. with Walnuts and Citron, 664. Dundee, 666. Decoration for, 666. Dutch Apple, I, 573; II, 573. Election, 671. English Fruit, 671. 782 Cake (Continued) Fig Layer, 660. Fillings and Frostings for, 672-686. Florida Nut, 658. Fudge, 663. Ginger Pound, 661. Golden Fingers, 658. Spice, 669. Grandmother’s Pound, 661. Grant, 667. Gratan Mocha, 652-653. Harvard, 668. Imperial, 662. Jelly Roll, 652. Lady Baltimore, 660. Layer, 657. - Light Fruit, 659. Lightning, 656. Lord Baltimore, 658. Marble, 657. Marshmallow, 660. Mocha, 653. Molasses Pound, 662. rs. Raymond’s Gold, 658. Newport Pound, 661. Nut Spice, 669. One-Egg, 655. Orange Ice-Box, 547. Peach Upside Down, 571. Pineapple Upside Down, 571. Pound, 661. Princeton Orange, 658. Priscilla, 657. Prize, 656. Prune Almond, 660. Queen, 659. Quick Date, 668. Ribbon, 670. Rich Coffee, 669. Silver, 659. Simple Fruit, 667. Snow, 659. Spanish, 657. Sponge, Chocolate, 651. Cream, 652. Delia’s, 651. Marble, 654. Orange, 653. Potato-Flour, 651. Swedish, 651. Three-Egg, 651. True, 650. Sunshine, 653. Time and Temperature for Bak- ing, 649. INDEX Cake (Continued) to Add Fruit to Mixture for, 648. to Bake, 649. to Butter and Fill Pans for, 648- 649. to Cut, 650. to Make at High Altitudes, 648. to Mix Butter, 647-648. Sponge, 647. with Electric Beater, 648. to Remove from Pans, 649-650. Two-Egg, 656. Velvet, 658. Vienna, 653. Walnut, 657. Mocha, 660. Washington Pie, 657. Wedding, 670. White, 1, 6593117659 Fruit, 659. Nut, 660. Variations, 660. Cake-Crumb Hermits, 703. Pudding, 539-540. Cakes, Small, 707-716. Almond, 714. Baba, 85. with Apricots, 573. Brownies, 705. Cassava, 131. Cheese, 639. Chicken, 359. Chocolate, 715. Coconut, 712. Vienna, 715. Cinnamon Kites, 708. Coconut, 712. Tea, 637. Coffee, 84-85. Cream, 711. Cup, 710. Eclairs, 711. Flume Flannel, 86. Fudge Squares, 705. Holland Brioche, 85. Hominy, 62. Indians, 705. Lady Fingers, 713-714. Marguerites, I, 715; II, 715. Saltina, 716. Marshmallow Teas, 716. Meringues, 706-707. Mocha, 714. Nut, 707. Pate a Choux Rings, Chocolate, 7hitale INDEX Cake (Continued) Petits Fours, 712. Potato, 442. Richmond Corn, 460. Rum, 85 Sausage, 313. Sponge Drops, 714. Sultana Sticks, 705. Tea, 86. Sally Lunn, 86. to Decorate, 713. Turkey, 359. Calf’s Brain Fritters, 394. Calf’s Brains a la York, 327. Head a la Terrapin, 326. Heart, Stuffed, 325-326. California French Dressing, 487. Calves’ Tongues, Savory Style, 323. Cambridge Gingerbread, 688. Sauce, 605. Canapés, 118-122. as a First Course, 120-121. Bacon, 120. Birds on, 350-351. Caviare, 120. Dexter, 120. Finnan Haddie, 121. Hors d’Cuvres and Cocktails, 115-129. Hot Clam, 121. Crab-Meat, 120. Lobster or Crab, 121. Lorenzo, 122. Parmesan Cheese, 120. Spreads for, 119. to Garnish, 118. to Prepare, 118. Candied Grapefruit Peel, 728-729. Orange Peel, 728. Chocolate Dipped, 728. Sweet Potatoes, I, 441; II, 441. Canned Fruit Juices, 744. Ways to Use, 744. Fruits, 771. Huckleberries, 771. Soups, 170. Tomatoes, 772. Cannelon of Beef, I, 268; II, 268. Canning, 767-772. Jar-Cooked Method, 767-769. Jars for, to Sterilize and Fill, 767, 768, 769. Open-Kettle Method, 771-772. Pre-Cooking or Blanching for, 768. Preliminary Steps in, 767. 783 Canning (Continued) Removing Jars, 771. Scalding, 768. Steaming, 768. Sterilizing, 769, 771. Time-Tables, 770. Cantaloupe Supréme, 59. Cantaloupes, 51. Caper Sauce, 194. Capers, 32. Capon, Boiled, 342. Caramel Bread Pudding, 538. Charlotte, 567.

AI-modernized reading of the original text

Potato, 662. Spice, 663. Citron, 656. Coconut Layer, 656. Corn, 96-98. Cornstarch, 660. Cream, 654. Creole, 663. Crumbs, to Use, 650. Currant, 657. Dark Fruit, 669. Date-and-Nut, 657. Devil’s Food, 664. with Walnuts and Citron, 664. Dundee, 666. Decoration for, 666. Dutch Apple, I, 573; II, 573. Election, 671. English Fruit, 671. Cake (Continued) Fig Layer, 660. Fillings and Frostings for, 672-686. Florida Nut, 658. Fudge, 663. Ginger Pound, 661. Golden Fingers, 658. Spice, 669. Grandmother’s Pound, 661. Grant, 667. Gratan Mocha, 652-653. Harvard, 668. Imperial, 662. Jelly Roll, 652. Lady Baltimore, 660. Layer, 657. - Light Fruit, 659. Lightning, 656. Lord Baltimore, 658. Marble, 657. Marshmallow, 660. Mocha, 653. Molasses Pound, 662. rs. Raymond’s Gold, 658. Newport Pound, 661. Nut Spice, 669. One-Egg, 655. Orange Ice-Box, 547. Peach Upside Down, 571. Pineapple Upside Down, 571. Pound, 661. Princeton Orange, 658. Priscilla, 657. Prize, 656. Prune Almond, 660. Queen, 659. Quick Date, 668. Ribbon, 670. Rich Coffee, 669. Silver, 659. Simple Fruit, 667. Snow, 659. Spanish, 657. Sponge, Chocolate, 651. Cream, 652. Delia’s, 651. Marble, 654. Orange, 653. Potato-Flour, 651. Swedish, 651. Three-Egg, 651. True, 650. Sunshine, 653. Time and Temperature for Baking, 649. Cake (Continued) to Add Fruit to Mixture for, 648. to Bake, 649. to Butter and Fill Pans for, 648- to Cut, 650. to Make at High Altitudes, 648. to Mix Butter, 647-648. Sponge, 647. with Electric Beater, 648. to Remove from Pans, 649-650. Two-Egg, 656. Velvet, 658. Vienna, 653. Walnut, 657. Mocha, 660. Washington Pie, 657. Wedding, 670. White, I, 659; II, 659. Fruit, 659. Nut, 660. Variations, 660. Cake-Crumb Hermits, 703. Pudding, 539-540. Cakes, Small, 707-716. Almond, 714. Baba, 85. with Apricots, 573. Brownies, 705. Cassava, 131. Cheese, 639. Chicken, 359. Chocolate, 715. Coconut, 712. Vienna, 715. Cinnamon Kites, 708. Coconut, 712. Tea, 637. Coffee, 84-85. Cream, 711. Cup, 710. Eclairs, 711. Flume Flannel, 86. Fudge Squares, 705. Holland Brioche, 85. Hominy, 62. Indians, 705. Lady Fingers, 713-714. Marguerites, I, 715; II, 715. Saltina, 716. Marshmallow Teas, 716. Meringues, 706-707. Mocha, 714. Nut, 707. Pate a Choux Rings, Chocolate, 7hitale Cake (Continued) Petits Fours, 712. Potato, 442. Richmond Corn, 460. Rum, 85 Sausage, 313. Sponge Drops, 714. Sultana Sticks, 705. Tea, 86. Sally Lunn, 86. to Decorate, 713. Turkey, 359. Calf’s Brain Fritters, 394. Calf’s Brains a la York, 327. Head a la Terrapin, 326. Heart, Stuffed, 325-326. California French Dressing, 487. Calves’ Tongues, Savory Style, 323. Cambridge Gingerbread, 688. Sauce, 605. Canapés, 118-122. as a First Course, 120-121. Bacon, 120. Birds on, 350-351. Caviare, 120. Dexter, 120. Finnan Haddie, 121. Hors d’Cuvres and Cocktails, 115-129. Hot Clam, 121. Crab-Meat, 120. Lobster or Crab, 121. Lorenzo, 122. Parmesan Cheese, 120. Spreads for, 119. to Garnish, 118. to Prepare, 118. Candied Grapefruit Peel, 728-729. Orange Peel, 728. Chocolate Dipped, 728. Sweet Potatoes, I, 441; II, 441. Canned Fruit Juices, 744. Ways to Use, 744. Fruits, 771. Huckleberries, 771. Soups, 170. Tomatoes, 772. Cannelon of Beef, I, 268; II, 268. Canning, 767-772. Jar-Cooked Method, 767-769. Jars for, to Sterilize and Fill, 767, 768, 769. Open-Kettle Method, 771-772. Pre-Cooking or Blanching for, Preliminary Steps in, 767. Canning (Continued) Removing Jars, 771. Scalding, 768. Steaming, 768. Sterilizing, 769, 771. Time-Tables, 770. Cantaloupe Supréme, 59. Cantaloupes, 51. Caper Sauce, 194. Capers, 32. Capon, Boiled, 342. Caramel Bread Pudding, 538. Charlotte, 567.

Boston Cooking-School cook book