Chapter 21

Salsify, Buttered, Composition and food value of, Preparation of, Sapsago cheese, Sandwiches, Cheese, Sanitary milk caps, Sauce, Black-butter, Cheese, Drawn-butter, for creamed string beans, for vegetables, Medium white, Hollandaise, Maitre d'hotel, Medium white, Recipes for white, Thick white, Thin white, Tomato, Vegetable, Sauces and milk dishes, Recipes for, for vegetables, Sauerkraut, Baked, Making, Sauted, with spareribs, Sauted eggplant, mushrooms, sauerkraut, summer squash, tomatoes, Savoy cabbage, Scalloped asparagus, Brussels sprouts, cabbage, cauliflower, eggplant, eggs, potatoes, tomatoes, vegetable oysters, Scrambled eggs, eggs on toast, eggs with ham, eggs with tomato, Selection and care of beets, and care of cabbage, and care of string beans, and cooking of cauliflower, and preparation of carrots, of eggs, of potatoes, Separating of eggs, Serving butter, cheese, of eggs, vegetables, Shallots, Shell beans, Shell beans dressed with butter, beans in cream, beans, Preparation and cooking of fresh, beans, Varieties and food value of, Shirred eggs with ham, Skim milk, Milk, Composition and food value of, Slaw, Hot, Soft-cooked, or jellied, eggs, Souffle, Bean, Cheese, Corn, Egg, Peas, Spinach, Soup, Cream-of-corn, Sour-cream dressing, dressing, milk, Spinach, Composition and food value of, Creamed, Royal, Souffle, Squash and its preparation, Baked, Composition and food value of summer, Composition and food value of winter, Mashed, Sauted summer, Stewed summer, Summer, Winter, Standard grading of milk and cream, of milk composition, Sterilized milk, Stewed mushrooms, navy beans, okra, summer squash, tomatoes, turnips, Stilton cheese, Straws, Cheese, Strictly fresh eggs String beans, beans, corn, and tomatoes, beans, Creamed, beans in butter beans, Preparation and cooking of, beans, Selection and care of, beans, Varieties of, beans with salt pork, beans with sour dressing, Structure, composition, and food value of vegetables, Stuffed cucumbers, eggs, onions, peppers, potatoes, tomatoes, tomatoes with cheese carrots, Substitutes, Butter, Method of testing butter, Succotash, Succulent vegetables, Summer squash, squash, Sauted, squash, Stewed, Sweet corn, potatoes, potatoes, Baked, potatoes, Boiled, potatoes, Glazed, potatoes, Mashed, Swiss chard, Composition and food value of, cheeses, Switzer cheese,

T

Table showing composition and food value of vegetables, Tea, Black, Testing butter substitutes, Method of, Thick white sauce, Thin white sauce, Toast, Cheese, Tomato omelet, sauce, Tomatoes, and corn, Composition and food value of, corn, and string beans, Creamed, Preparation of, Sauted, Scalloped, Stewed, Stuffed, with cheese carrots, Stuffed, with cheese stuffing, Tuber, root, and bulb vegetables, Turnip cabbage, Turnips, and potatoes, Composition and food value of, Creamed, Mashed, Preparation of, Stewed,

U

Upland cress, Use of butter, Economical, Use, origin, and production of cheese,

V

Value of eggs as food, Varieties and food value of greens, and food value of shell beans, of beans, of cheese, Classification of, of greens, of string beans, of the onion family, of vegetables, Variety in omelets, in vegetables, of cheese dishes, of ways to use milk in cooking, Vegetable albumin, combinations, marrow, oyster, oysters, Creamed, oysters, Scalloped, sauce, Vegetables, as food, Importance of, as food, Preparation of, Carbohydrates in, Care of, Cellulose in, Classification of, Composition of, Digestibility of, Effect of cooking on, Fat in, Food value of, for cooking, Preparing, Fruit and flower, Medium white sauce for, Methods of cooking applied to, Mineral matter, or ash, in, Perishable, Preparation of, Protein in, Purchase of, Root, tuber, and bulb, Sauces for, Serving, Structure of, Succulent, Varieties of, Variety in, Water in, Winter,

W

Wafers, Cheese, Water glass, Preservation of eggs with, in milk, Water in vegetables Watercress Composition and food value of Wax beans Welsh rarebit Whey Composition and food value of Whipping cream White cabbage potatoes White sauce for vegetables, Medium sauce, Medium sauce, Recipes for sauce, Thick sauce, Thin Whole milk milk, Food value of Wholesome milk, Characteristics of Winter squash vegetables