The national course in home economics

Cream, Chocolate Renversec 299 Cream, Coffee, Bavarian 296 Cream, Date , 316 Cream, Ginger . . . u . 0 » . . , , o 0 c . « . ^ c . 297 Custards, Creams, Dessebts, Etc. — Cont'd. Cream, Golden 315 Cream, Imperial 299 Cream, Italian 301 Cream, Macaroon, Whipped 301 Cream, Spanish 312 Cream Puffs, No. 1 314 Cream Puffs, No. 2 315 Custard, Apple, Fried 290 Custard, Apple, Plain 290 Custard, Brown 291 Custard, Chocolate 290 Custard, Cream 314 Custard, Cup , . , , 289 Custard, Cup, Boston, 291 Custard, Lemon c. . . 290 Custard, Michigan ,..,... 280 Custard, Morris 291 Custard, Plain 291 Custard, Rice 290 Custard, Royale 291 Currant Snow , 315 Pessert Surpassing Ice-Cream 297 Easter Eggs , 295 Eclairs ^ ^ ^\\ Fairy Pudding 293 Float, Plain 312 Float, Strawberry 294 Floating Island 294 Flummery, Currant 309 Flummery, Grape , 309 Flummery, Peach -. . . 309 Flummery, Raspberry 309 Frosted Orange 294 Frozen Cdnfectionery 292 Fruit Salad, No. 1 310 Fruit Salad, No. 2 310 Fruit Salad, No. 3 311 Fruit Shortcakes 311 Gelatine Snow 315 General Remarks 289 German Pancakes , 313 Health Dessert 311 Hen's Nest, a Fancy Dish 311 Himmel Futter 314 Ideal 309 Ising-glass Nut 306 Jelly Tarts 309 Lemon Patties 313 Souffle, Strawberry „ 313 Spanish Fruit Salad. , , ......... 304 Stewed Apples, 0 .,'., = ,.„., o o., . 302 560 iNDEX. PAQB Custards, Creams, Desserts, Etc, — Cont'd. Strawberries with Shredded Wheat., 312 Strawberry Delight , 306 Tapioca and Strawberries _ 308 Trifle, Apple ,,..,...,. 307 Trifle, Fruit ...,,.. 307 Trifle, Gooseberry 307 Trifle, Grape 307 Trifle, Lemon 307 Trifle, Peach 307 Trifle, Pineapple 307 Vanity Fair 293 Dairy Butter Making „.,„.„..»,.... 499 Brine, to Preserve Butter. , = ...,.<, » . 499 Care of Pans and Cans ...,,..,.,, , . 499 Cheese, How to Make . . 167 Cheese, Cream , . 168 Cheese, Cottage 168 Cheese, Sage .,,,. = .. . 174 Slip ....... 173 Cheese Dishes = ...168, 174 When to Skim Cream 499 To Make Good Butter. .,.«.... .o ... . 499 OiNNER Giving Afternoon Teas , , . . « - . . . . 26 A Good Dinner with Moderate Means 16 Arranging the Table 16 Arranging Guests at a Table. ....... 15 Bonbonni&res 23 Coimtry Dining-Rooms 18 Crystal, Dining-Room 18 Dinner a la Russe 19 Dinner Table Decorations. ... ...... , 17 Dinner Table Novelties .............. 17 Etiquette, Table 20 Favors at a Dinner , 23 Good Humor at Dinner .............. 16 Harmony of Colors 16 Holiday Dining-Room and Table .... 18 Home Dinner. The 24 Home Luncheon Menu. 26 Informal Dinner 19 Informal Dinner Courses 19 Lighting the Table 17 Luncheons 15 Modern Home Luncheons 25 Reply to an Invitation to Dinner. ... 16 Russian Tea ...................... 26 Scotch Tea o ,..<,.,,-, o «.. o o o . o , o , o ,o. c ?<5 Dinner Giving — Contitmed. Serving the Dinner 19 "Setting" the Table 16 Special Menus 28 Special Menus, St. Patrick's Day 28 Special Menus, Easter Sunday 29 Special Menus, Fourth of July 30 Special Menus, Halloween 31 Special Menus, Thanksgiving Day. ... 32 Special Menus, Christmas 33 Special Menus, St. Valentine's Day, , . 34 Special Menus, Washington's Birthday 35 Supper Parties .,.,....,.. 27 The Clever Host and Hostess ......... 15 Dumplings and Puddings . 259 Dyeing and Coloring Butternut Bark as a Dye 500 Family Dyes 500 Preparing Goods for Dyeing 499 Treatment of Goods after Dyeing 499 To Color Tan 500