Economical cookery . uffl§, 91-92Tiu-key, Boiled, 110 Braised, 111Turkeys, How to choose, 6-7Turkish delight, 286Turnips, Mashed, 137Tyler pie, 197-198 Vanilla ice cream, 182 sandwiches, 182 sponge dainties, 274Veal, How to choose, 3 Loin of, roasted, 101 toast, 216Vegetable diet, 254 pie, 264 soup, 79 stock, 65Vegetables, Classes of, 123 Curried, 258 Drying, 288 How to choose, 7-8 How to cook, 123-124 What to serve with, 320Vegetarian roast, 264Venison, How to choose, 5 cutlets, grilled, 121-122Vermicelli with tomato sauce, 265Virginia corn bread, 42 Wafers, Graham, 36Waffles, Sour cream, 38S
Economical cookery . uffl§, 91-92Tiu-key, Boiled, 110 Braised, 111Turkeys, How to choose, 6-7Turkish delight, 286Turnips, Mashed, 137Tyler pie, 197-198 Vanilla ice cream, 182 sandwiches, 182 sponge dainties, 274Veal, How to choose, 3 Loin of, roasted, 101 toast, 216Vegetable diet, 254 pie, 264 soup, 79 stock, 65Vegetables, Classes of, 123 Curried, 258 Drying, 288 How to choose, 7-8 How to cook, 123-124 What to serve with, 320Vegetarian roast, 264Venison, How to choose, 5 cutlets, grilled, 121-122Vermicelli with tomato sauce, 265Virginia corn bread, 42 Wafers, Graham, 36Waffles, Sour cream, 38Southern, 38 346 INDEX Water, 253 Barley, 267-268 to serve with fruit, 268 Rice, 272Water ice, How to prepare, 174 Grape juice, 178Weights, 329-330Welsh Rarebit, 231-232What to serve with boiled fish, 318 with meats, 318-320 What to serve with vegetables, 320Wheat bread, 41White sauce, 173 stock, 65Whole wheat gems, 41-42 pufiF paste, 190-191Why batter is beaten, 314Wild wood pudding, 161Winter salad, 147 IRON-REFERt. CAROLINE KINGS COOK BOOK By CAROLINE B. KING MRS. KING has approached the science of cookery froma new angle. She has gone to the very root of theprinciples of cookery, and presented them in a wayentirely novel. Mrs. Kings intention has been to supply a systematicknowledge of how foods are prepared for the table, instead ofan analysis of food values or a list of recipes. From this bookthe housewife with little experience will learn the essentialrudiments of cookery, and comprehend how to build upon abasic formula so that any dish, however elaborate it maysound, or any combination of food materials may be under-taken confidently and successfully. Illustrated. net. THE BOSTON COOKING-SCHOOLCOOK BOOK By FANNIE MERRITT FARMER CONTAINS 2,117 thoroughly tested recipes, from thesimple and economical to the elaborate and contains the classification and correct proportionsof food, tables of measurement and weights, time-table forcooking, menus and much i
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
