INDEX
A
Adductor muscle of an oyster,
American forcemeat balls,
Apples, Bacon with sliced,
Cold pork with fried,
Asparagus soup, Cream of,
B
Bacon,
and eggs,
Calves' liver and,
combined with cereals,
combined with other foods,
with sliced apples,
with tomatoes,
Baked clams,
fillet of whitefish,
finnan haddie,
fish,
haddock,
halibut,
ham,
poultry with rice,
scallops,
Balls, American forcemeat,
Codfish,
Egg,
Forcemeat,
Bass, Food value and composition of black,
Basting of meat,
Batter, Timbale-case,
Béchamel, Chicken,
Beef,
Boiled corned,
Braized,
Composition and food value of,
Cooking of,
Corned,
Cuts of,
Fillet of,
for stewing and coming, Cuts of,
Frizzled,
General characteristics of,
hash,
loaf, Recipe for,
loin, Steaks obtained from,
Mexican,
organs and their preparation,
pie,
Pot-roasted,
Preparation of stews and corned,
Roast,
stew,
Tenderloin of,
Beefsteak, Broiled,
Beefsteaks and their preparation,
Birds, Preparation of small,
Roast small,
Biscuits, Creamed veal on,
Bisques,
Bivalves,
Blue points,
Bluefish, Composition and food value of,
Bob veal,
Boiled cod,
corned beef,
dinner,
fish,
ham,
salmon,
tongue,
Boiler, Fish,
Boiling, Cooking meat by,
Bologna,
Bone stock,
Boned chicken,
Boning a chicken,
a fish,
Borsch,
Bouillon,
Tomato,
Braized beef,
beef, Recipe for,
tongue,
Braizing,
Bread sticks,
stuffing,
Broiled beefsteak,
fillet,
fish,
fresh mackerel,
ham,
pork, Sautéd or,
poultry,
scrod with potato border,
shad roe,
squirrel,
sweetbreads,
venison,
venison, Sauce for,
Broiler,
Broilers, Composition and food value of,
Broiling, cooking meat by,
Broth,
Brown sauce, Veal cutlets in,
Buying meats, Points to consider in,
C
Cabbage, Scalloped pork and,
Calves' liver and bacon,
Canned fish in the diet,
Cape Cods,
Capons,
Carbohydrate in fish,
in meat,
Care, nature, and use of stock pot,
of fish in the home,
of meat,
of meat in the home,
of meat in the market,
Carp, Composition and food value of,
Carving meat, Serving and,
poultry, Serving and,
Casserole, Chicken en,
Catfish, Composition and food value of,
Caul,
Celery and radishes,
Cereals, Bacon combined with,
Chestnut purée,
stuffing,
Chicken à la king,
Béchamel,
Boned,
broilers, Composition and food value of,
Crop of a,
croquettes,
curry,
Cutting up a,
Definition of,
Determining the age of,
Determining the freshness of,
Drawing a,
Dressing a,
en casserole,
feet, Preparing,
Fricassee of,
Fried,
Frying,
General marks of good quality in,
giblets,
Gravy for fried,
Jellied,
Maryland fried,
pie,
Plucking a,
Poultry other than,
Preparation of,
Roast,
Roasting,
salad,
salad, Mock,
Selection of,
Singeing a,
stew with dumplings or noodles,
with paprika sauce, Fried,
with rice,
Chickens, Live,
Chops in tomato sauce, pork,
Lamb and mutton,
Veal,
Chowder, Clam,
Corn,
Fish,
Potato,
Chowders,
Chuck roasts,
Clam chowder,
Clams, and scallops, Oysters,
Baked,
Composition and food value of,
Fried,
Nature and digestibility of,
Opening of,
Preparation of,
Raw,
Steamed,
Classes of soup, General,
of soups denoting consistency,
Classification of poultry,
of soups,
Cleaning fish,
Clear soup or bouillon, Stock for,
soups,
soups and stocks,
Clearing soup,
Cocktail, Crab-flake,
Lobster,
Oyster,
Cod, Boiled,
Codfish balls,
Creamed,
Cold pork with fried apples,
-storage poultry,
Comparison of fish and meat, Table showing the,
of fish with meat,
of mutton and lamb,
Composition and food value of beef,
and food value of black bass,
and food value of bluefish,
and food value of canned salmon,
and food value of carp,
and food value of catfish,
and food value of chicken broilers,
and food value of clams,
and food value of crabs,
and food value of fowl,
and food value of halibut steak,
and food value of lake trout,
and food value of lamb,
and food value of leg of lamb,
and food value of lobsters,
and food value of mutton,
and food value of oysters,
and food value of pork,
and food value of pork chops,
and food value of red snapper,
and food value of scallops,
and food value of shell fish,
and food value of shell fish, Tables showing,
and food value of veal,
and food value of whitefish,
and structure of meat,
of fish,
of oysters,
of poultry,
Connective tissue,
Consommé,
Cooking meat for soup,
meat, Methods of,
meat, Purposes of,
meat, Time required for,
meats, Time table for,
of beef,
of fish,
of giblets,
of mutton and lamb,
of pork,
of poultry,
Cooking of veal,
oysters, Important points in,
Preparing rabbit for,
Corn chowder,
soup, Cream of,
Corned beef,
beef, Boiled,
beef, Preparation of stews and,
Cottage pie,
Cotuits,
Crab, Deviled,
flake cocktail,
meat, Creamed,
Crabs, and shrimp, General characteristics of lobsters,
Composition and food value of,
Fried soft-shelled,
Hard-shelled,
Nature of,
Oyster,
Preliminary preparation of,
Preparation of,
Soft-shelled,
Cracker stuffing,
Crackers,
Cream-of-asparagus soup,
of-corn soup,
of-onion soup,
of-pea soup,
of-potato soup,
of-spinach soup,
of-tomato soup,
sauce, Lemon,
soups,
Creamed codfish,
crab meat,
finnan haddie,
fish in potato nest,
oysters,
salmon with rice,
shrimp,
sweetbreads,
tuna fish,
veal on biscuits,
Crop of a chicken,
Croquettes,
Chicken,
Fish,
Frying of,
Lobster,
Sweetbread,
Veal,
Croutons,
Crown roast of lamb,
roast of pork,
Crustaceans,
Cured pork, Preparation of,
Curry, Chicken,
Cutlets in brown sauce, Veal,
Pan-broiled veal steak or,
Cutlets, Veal steaks or,
Cuts, Names and uses of beef,
Names of pork,
obtained from a side of beef and their uses, Table of,
of beef,
of beef for stewing and corning,
of beef, Method of obtaining,
of beef, Table of,
of beef, Uses of,
of mutton and lamb, Distinguishing features of,
of mutton and lamb, Method of obtaining,
of mutton and lamb, Names and uses of,
of mutton and lamb, Table of,
of pork,
of pork, Uses of,
of veal and their uses,
Preparation of veal,
Table of pork,
Table of veal,
Cutting up a chicken,
D
Daikan,
Deep-fat frying, Principles of,
Delmonico steak,
Deviled crab,
lobster,
Diet, Canned fish in the,
Fish in the,
Meat in the,
Salt and smoked fish in the,
Digestibility of clams, Nature and,
of fish,
of oysters,
Drawing a chicken,
Drawn-butter sauce,
Dressing a chicken,
for salmon mold,
Dry plucking,
Duck, Liver stuffing for,
Peanut stuffing for roast,
Preparation of,
Roast,
Spring,
Young,
Ducks, Selection of,
Dumplings,
or noodles, Chicken stew with,
E
Economic value of soup,
Economy in the purchase of poultry,
Eel, Fried,
Stewed,
Egg balls,
Egg sauce,
Eggs and bacon,
Extractives,
in meat,
Extracts, Meat,
Soup,
Vegetable,
F
Fat in fish,
in meat,
Trying out suet and other,
Feathers, Pin,
Feeding and care on quality of poultry, Influence of,
Fillet, Broiled,
mignon,
of beef,
of flounder,
of venison, Roast,
of whitefish, Baked,
Filleting fish,
Finnan haddie, Baked,
haddie, Creamed,
First soup stock,
Fish,
and meat, Relative nutritive value of,
and meat, Table showing the comparison of,
Baked,
Boiled,
boiler,
Boning a,
Broiled,
Carbohydrate in,
chowder,
Cleaning,
Composition and food value of shell,
Composition of,
Cooking of,
Creamed tuna,
croquettes,
Digestibility of,
Fat in,
Filleting,
Food value of,
Freshness of,
Fried,
in potato nest, Creamed,
in the diet,
in the diet, Canned,
in the diet, Salt and smoked,
in the home, Care of,
Left-over,
Mineral matter in,
Planked,
Protein in,
Purchase of,
Sauces for,
Scaling a,
Seasons for shell,
Shell,
Skinning,
Steamed,
Stewed,
stock,
Stuffing for,
Table showing composition and food value of shell,
Table showing the names, seasons, and uses of fresh,
Table showing names, seasons, and uses of salt and smoked,
Table showing seasons for shell,
with meat, Comparison of,
Flat-bone steak,
Flavoring stock,
Flounder, Fillet of,
Food, Poultry as a,
Sea,
suitable for the stock pot,
value and composition of beef,
value and composition of black bass,
value and composition of bluefish,
value and composition of canned salmon,
value and composition of carp,
value and composition of catfish,
value and composition of chicken broilers,
value and composition of clams,
value and composition of crabs,
value and composition of fowl,
value and composition of halibut steak,
value and composition of lake trout,
value and composition of lamb,
value and composition of leg of lamb,
value and composition of lobsters,
value and composition of mutton,
value and composition of oysters,
value and composition of pork,
value and composition of pork chops,
value and composition of red snapper,
value and composition of scallops,
value and composition of veal,
value and composition of whitefish,
value of fish,
value of fish, Factors determining,
Value of meat as,
value of shell fish, Composition and,
value of shell fish, Tables showing composition and,
Forcemeat balls,
Fore quarter of veal,
Fork, Oyster,
Fowl, Composition and food value of,
Definition of,
Fowls, Selection of guinea,
Frankfurters,
Fresh fish, Table showing the names, seasons, and uses of,
herring, Stewed,
mackerel, Broiled,
pork, Preparation of,
Freshening salt and smoked fish,
Freshness of fish,
Fricassee of chicken,
Fricasseeing applied to meat and fowl,
Fried apples, Cold pork with,
chicken,
chicken, Gravy for,
chicken, Maryland,
chicken with paprika sauce,
clams,
eel,
fish,
oysters,
perch,
scallops,
soft-shelled crabs,
Fritters, Oyster,
Soup,
Frizzled beef,
Frying and sautéing applied to meat,
chicken,
of croquettes,
Principles of deep-fat,
G
Gall bladder,
Game, Definition of,
General description of,
stock,
Garnishes, Soup accompaniments and,
Geese, Selection of,
Gelatine in meat,
Giblets, Cooking of,
of a chicken,
Glycogen, or muscle sugar,
Goose, Preparation of,
Roast,
Gravy for fried chicken,
Making,
Green-pepper stuffing,
Guinea fowls, Selection of,
H
Haddock, Baked,
Halibut, Baked,
steak, Composition and food value of,
steak, Sautéd,
Ham,
Baked,
baked in milk,
Boiled,
Broiled,
Hamburger steak,
Hard-shelled crabs,
Hash, Beef,
Turkey,
Headcheese,
Healthfulness of oysters,
Heart, Stuffed,
sweetbread,
Heavy thick soups,
Herring, Stewed fresh,
Hind quarter of veal,
Hip-bone steak,
Home, Care of fish in the,
Horseradish sauce,
Household stock,
I
Individual lamb pies,
Influence of feeding and care on quality of poultry,
Iron, Timbale,
J
Jellied chicken,
veal,
veal, Left-over,
Julienne soup,
K
Keeping stock,
Kidneys,
Kouskous,
Krishara,
L
Lake trout, Composition and food value of,
Lamb,
and mutton chops,
and mutton cuts, Distinguishing features of,
and mutton cuts, Names and uses of,
and mutton, Left-over,
and mutton stews,
Comparison of mutton and,
Composition and food value of,
Cooking of mutton and,
Crown roast of,
cuts, Method of obtaining mutton and,
cuts, Table of mutton and,
Food value and composition of leg of,
on toast, Minced,
or mutton, Scalloped,
pies, Individual,
Rack of,
Roast leg of,
Saddle of,
Spring,
Turkish,
Lard, Leaf,
Larding,
Leaf lard,
Lebaba,
Left-over beef,
-over fish,
-over Jellied veal,
-over lamb and mutton,
-over Pork,
-over Poultry,
-over veal,
Leg of venison, Roast,
Lemon cream sauce,
Live chickens,
Liver and bacon,
stuffing for roast duck,
Liverwurst,
Loaf, beef,
Lobster à la Newburg,
cocktail,
croquettes,
Deviled,
from the shell, Removing,
Scalloped,
Lobsters, Composition and food value of,
crabs and shrimp,
Distinguishing features of,
Preparation of,
Loin, Steaks obtained from beef,
Lynn Havens,
M
Mackerel, Broiled fresh,
Sautéd salt,
Making gravy,
soup,
Market, Preparation of poultry for,
Maryland fried chicken,
Meaning and use of soup stock,
Meat as food, Value of,
Basting of,
Carbohydrate in,
Care of,
Comparison of fish with,
Cooking of,
Meat, Creamed crab,
cuts, Names and uses of,
Definition of,
extracts,
Extractives in,
Fat in,
Gelatine in,
in the diet,
in the home, Care of,
in the market, Care of,
Methods of cooking,
Minerals in,
preparations, Sausages and,
Protein in,
Purchase of,
Purposes of cooking,
Relative nutritive value of fish and,
Serving and carving of,
Structure and composition of,
Time required for cooking,
used for soup making,
Water in,
Meats, Points to consider in buying,
Time table for cooking,
Method of obtaining beef cuts,
of obtaining mutton and lamb cuts,
Methods of cooking meat,
Mexican beef,
Mignon, Fillet,
Milk, Ham baked in,
Minced lamb on toast,
Mineral matter in fish,
Minerals in meat,
Minestra,
Mint sauce,
Mock chicken salad,
Mock duck, or rolled steak,
Mold, Salmon,
Mollusks,
Mulligatawny soup,
Muscle sugar, Glycogen or,
Mushroom sauce,
Mutton,
and lamb chops,
and lamb, Comparison of,
and lamb, Cooking of,
and lamb cuts, Distinguishing features of,
and lamb cuts, Method of obtaining,
and lamb cuts, Names and uses of,
and lamb cuts, Table of,
Composition and food value of,
Left-over lamb and,
Rack of,
Roast leg of,
Roast saddle of,
Saddle of,
Scalloped lamb or,
stews, Lamb and,
N
Noodle soup,
Noodles, Chicken stew with dumplings or,
Vegetable soup with,
Nut sauce,
Nutritive value of fish, Relative,
O
Onion soup, Cream of,
Opening clams,
oysters,
Organs, Veal,
Ox-tail soup,
Oyster, Adductor muscle of an,
cocktails,
crabs,
fork,
fritters,
pie,
stew,
stuffing,
Valves of an,
Oysters, clams, and scallops,
Composition of,
Creamed,
Digestibility of,
Food value of,
Fried,
Healthfulness of,
Important points in cooking,
Opening,
Preparation of,
Purchasing,
Raw,
Scalloped,
P
Pan-broiled steak,
-broiled veal steaks or cutlets,
broiling, Cooking meat by,
Paprika sauce, Fried chicken with,
Partridge, Selection of,
Pastry strips,
Pâté de fois gras,
Patties, Rice and meat,
Salmon,
Pea soup, Cream of,
Peanut stuffing for roast duck,
Perch, Fried,
Pheasant, partridge, and quail,
Selection of,
Pickerel, Sautéd,
Pickled pig's feet,
tongue,
Pie, Beef,
Pie, Chicken,
Cottage,
Oyster,
Rabbit,
Pies, Individual lamb,
Pig, Roast,
Pigeons, Selection of,
Pig's feet, Pickled,
Pigs in blankets,
Pin feathers,
Planked fish,
steak,
Plucking a chicken,
Dry,
Poisoning, Ptomaine,
Ponhasse,
Pork,
and cabbage, Scalloped,
chops and tomato sauce,
chops, Composition and food value of,
Composition and food value of,
Cooking of,
Crown roast, of,
Cuts of,
Cuts, Table of,
cuts, Uses of,
General characteristics of,
Left-over,
Preparation of cured,
Preparation of fresh,
Roast,
Salt,
sausage,
Sautéd or broiled,
Sautéd tenderloin of,
Tenderloin of,
with fried apples, Cold,
Porterhouse roast,
steak,
Pot-au-feu,
-roasted beef,
Stock,
Potato border, Broiled scrod with,
chowder,
nest, Creamed fish in,
soup, Cream-of-,
Potpie, Veal,
Potroka,
Poulards,
Poultry as a food,
Broiled,
Classification of,
Cold-storage,
Composition of,
Definition of,
Effect of sex on quality of,
for cooking, Preparation of,
for the market, Preparation of,
Indication of cold-storage,
Left-over,
other than chicken,
Selection of,
Serving and carving,
Stuffing for roast,
Table for the selection of,
with rice, Baked,
Preparation of beef organs,
of beefsteak,
of chicken,
of clams,
of crabs,
of cured pork,
of duck,
of fresh pork,
of goose,
of lobsters,
of oysters,
of poultry for cooking,
of poultry for the market,
of roasts,
of scallops,
of shrimp,
of small birds,
of stews and corned beef,
of sweetbreads,
of turkey,
of veal cuts,
Preparing chicken feet,
rabbit for cooking,
Principles of deep-fat frying,
Processes involved in making stock,
Protein in fish,
in meat,
Ptomaine poisoning,
Purchase of fish,
of meat,
of poultry, Economy in the,
Purchasing oysters,
Purée, Chestnut,
Split-pea,
Purées,
Purpose of soup in the meal,
Purposes of cooking meat,
Q
Quail, Selection of,
Quality in chicken, General marks of good,
of poultry, Effect of sex on,
of poultry, Influence of feeding and care on,
R
Rabbit for cooking, Preparing,
pie,
Roast,
Sautéd,
Rack of lamb,
of mutton,
Radishes and celery,
Raw clams,
oysters,
Red snapper, Food value and composition of,
Relative nutritive value of fish,
Removing grease from soup,
lobster from the shell,
Rib roast, Standing,
roasts,
Rice and meat patties,
Baked poultry with,
Chicken with,
Creamed salmon with,
Scalloped veal with,
stuffing,
Rigor mortis,
Roast beef,
chicken,
duck,
duck, Liver stuffing for,
duck, Peanut stuffing for,
fillet of venison,
goose,
leg of lamb,
leg of mutton,
leg of venison,
of lamb, Crown,
of pork, Crown,
pig,
pork,
Porterhouse,
poultry, Stuffing for,
rabbit,
saddle of mutton,
small birds,
Standing rib,
turkey,
Roasting,
chicken,
Roasts, Chuck,
Preparation of,
Rib,
Rump,
Veal,
Roe, Broiled shad,
Rolled steak, or mock duck,
steak, Stuffing for,
Rolls, Veal,
Rump roasts,
S
Saddle of lamb,
of mutton,
of mutton, Roast,
Salad, Chicken,
Mock chicken,
Veal,
Salmon, Boiled,
Composition and food value of canned,
Salmon mold,
mold, Dressing for,
patties,
with rice, Creamed,
Salt and smoked fish, Freshening,
and smoked fish in the diet,
and smoked fish, Table showing names, seasons, and uses of,
mackerel, Sautéd,
pork,
Sauce, Drawn-butter,
Egg,
for broiled venison,
Fried chicken with paprika,
Horseradish,
Lemon cream,
Mint,
Mushroom,
Nut,
Spanish,
Thin white,
Tomato,
Sauces for fish,
Sausage, Pork,
Sausages and meat preparations,
Sautéd fish,
halibut steak,
or broiled pork,
pickerel,
rabbit,
salt mackerel,
smelts,
tenderloin of pork,
Sautéing and frying,
Scaling a fish,
Scalloped lamb or mutton,
lobster,
oysters,
pork with cabbage,
veal with rice,
Scallops, Baked,
Composition and food value of,
Fried,
Oysters, clams, and,
Preparation of,
Scrapple,
Scrod with potato border, Broiled,
Sea food,
Seasons, and uses of fresh fish, Table showing the names,
and uses of smoked fish, Table showing the names,
for shell fish,
for shell fish, Table showing,
Second soup stock,
Selection of chicken,
of ducks,
of poultry,
of turkeys,
Serving and carving meat,
Serving and carving poultry,
soup,
Shad roe, Broiled,
Shell fish,
fish, Composition and food value of,
fish, Seasons for,
fish, Tables showing composition and food value of,
fish, Table showing seasons for,
Shrimp à La Salle,
Creamed,
General characteristics of lobsters, crabs, and,
Lobsters, crabs, and,
Nature of,
Preparation of,
Simmering, or stewing,
Singeing a chicken,
Sirloin steak,
Skinning fish,
Skirt steak,
Small birds, Preparation of,
birds, Roast,
Smelts, Sautéd,
Smoked fish, Freshening salt and,
fish in the diet, Salt and,
fish, Table showing the names, seasons, and uses of,
Soft-shelled crabs,
-shelled crabs, Fried,
Soljinka,
Soup,
accompaniments and garnishes,
accompaniments, Recipes for,
and its place in the meal,
and soup accompaniments,
Clearing of,
Cooking meat for,
Cream-of-asparagus,
Cream-of-corn,
Cream-of-onion,
Cream-of-pea,
Cream-of-potato,
Cream-of-spinach,
Cream-of-tomato,
Definition of,
Economic value of,
extracts,
fritters,
General classes of,
in the meal, Purpose of,
in the meal, Value of,
Julienne,
making, Meat used for,
Making of,
making, Vegetables used for,
Mulligatawny,
Noodle,
Ox-tail,
Principal ingredients of,
Recipes for,
Removing grease from,
Serving,
stock, Meaning and use of,
stock, Uses of,
stock, Varieties of,
Thickening,
Value of,
Soups, Classification of,
Clear,
Cream,
denoting consistency, Classes of,
Heavy thick,
Thick,
typical of particular countries,
Spanish sauce,
stew,
Spinach soup, Cream-of-,
Split-pea purée,
Spring duck,
lamb,
Squabs,
Squirrel, Broiled,
Standing rib roast,
Steak, Club,
Delmonico,
Flat-bone,
Hamburger,
Hip-bone,
or cutlets, Veal,
Pan-broiled,
Planked,
Porterhouse,
Sautéd halibut,
Sirloin,
Skirt,
Stuffing for rolled,
Swiss,
Vegetables served with,
Steaks obtained from the beef loin,
obtained from the round,
Preparation of beef,
Steamed clams,
fish,
Stew, Beef,
Oyster,
Spanish,
Veal,
Stewed eel,
fish,
fresh herring,
Stewing and corning, Beef for,
or simmering,
Stews and corned beef, Preparation of,
Lamb and mutton,
Sticks, Bread,
Stock, Bone,
Stock,
First,
Fish,
flavoring,
for clear soup or bouillon,
for soup,
Game,
Household,
Keeping,
Meaning and use of soup,
pot,
pot, Food suitable for the,
pot, Nature, use, and care of,
Second,
Varieties of soup,
Vegetable,
White,
Stocks and clear soups,
Stomach sweetbread,
Strips, Pastry,
Structure and composition of meat,
Stuffed heart,
veal breast,
Stuffing, Bread,
Chestnut,
Cracker,
for fish,
for roast duck, Liver,
for roast poultry,
for rolled steak,
for veal,
Green-pepper,
Oyster,
Rice,
Suet, Trying out,
Sweetbread croquettes,
Heart,
Stomach,
Throat,
Sweetbreads,
Broiled,
Creamed,
Preparation of,
Swiss steak,
T
Table for the selection of poultry,
of cuts obtained from a side of beef and their uses,
of mutton and lamb cuts,
of pork cuts,
of veal cuts,
showing composition and food value of shell fish,
showing seasons for shell fish,
showing the comparison of fish and meat,
showing the names, seasons, and uses of fresh fish,
showing the names, seasons, and uses of smoked fish,
Tarhonya,
Tenderloin of beef,
of pork,
of pork, Sautéd,
Thick soups,
Thickening soup,
Thin white sauce,
Throat sweetbread,
Timbale-case batter,
cases,
iron,
Time required for cooking meat,
Tissue, Connective,
Toast, Minced lamb on,
Tomato bouillon,
sauce,
sauce, Pork chops and,
soup, Cream-of-,
Tomatoes, Bacon with,
Tongue, Boiled,
Braized,
Pickled,
Trout, Food value of lake,
Trying out suet,
Tuna fish, Creamed,
Turkey hash,
Preparation of,
Roast,
Turkeys, Selection of,
Turkish lamb,
U
Use of soup stock,
of stock pot,
Uses of beef cuts,
of fresh fish, Table showing the names, seasons, and,
of lamb and mutton cuts,
of smoked fish, Table showing the names, seasons, and,
of veal cuts,
V
Value of fish, Food,
of fish, Relative nutritive,
of meat as food,
of shell fish, Tables showing composition and food,
of soup in the meal,
Valves of an oyster,
Varieties and uses of soup stock,
of soup stock,
Veal, Bob,
breast, Stuffed,
chops,
Composition and food value of,
Cooking of,
croquettes,
cuts and their preparation,
cuts and their uses,
cuts, Table of,
cutlets in brown sauce,
Fore quarter of,
Hind quarter of,
Jellied,
kidneys,
Left-over,
Left-over jellied,
Nature of,
on biscuits, Creamed,
organs,
potpie,
roasts,
rolls,
salad,
steak or cutlets, Pan-broiled,
stew,
Stuffing for,
sweetbreads, Broiled,
sweetbreads, Creamed,
with rice, Scalloped,
Vegetable extracts,
soup with noodles,
stock,
Vegetables served with steak,
used for soup making,
Venison, Broiled,
Cuts of,
Roast fillet of,
Roast leg of,
Sauce for,
W
Water in meat,
White stock,
Whitefish, Baked fillet of,
Composition and food value of,
Wing tips of chicken,
Y
Yearling, Meaning of,
Young, or spring, duck,