Page:Browne - The Plain Sailing Cook Book.djvu/165

 * Hollandaise Sauce,
 * Hominy, ,
 * Horseradish Sauce,
 * "Hot Oven," Definition of,


 * ICE CREAM AND ICES, -
 * Ice Cream and Ices, Directions for Freezing,
 * Icings for Cakes, -
 * Irish Stew,


 * Kitchen Equipment, -
 * Kitchen Necessities, List of,
 * Kitchen Supplies, -


 * Lemon Butter Sauce,
 * Lemon Jelly,
 * Lemon Pie,
 * Lemon Sauce,
 * Liver and Bacon, Broiled,
 * "Lukewarm," Definition of,


 * Macaroni, Baked,
 * Macaroni, Baked with Cheese,
 * Macaroni, Boiled,
 * Mayonnaise,
 * Measuring, Directions for, -
 * Meat Croquettes,
 * Meat, Roast,
 * MEATS, -
 * Meringue for Pies or Puddings,
 * Milk Toast,
 * "Mincing," Definition of,
 * "Mixing," Definition of,
 * "Moderate Oven," Definition of,
 * Muffins, Blueberry,
 * Muffins, Corn,
 * Muffins, Oatmeal,
 * Muffins, Plain,
 * Muffins, Rice,


 * Oatmeal Muffins,
 * Oats, Prepared, ,
 * Omelet,
 * Onions,
 * Orange Jelly,
 * Oyster Plant,
 * Oyster Stew,
 * Oyster Stuffing,
 * Oysters, Pried,
 * Oysters, Scalloped,


 * "Parboiling," Definition of,
 * Parsnips,
 * PASTRY, -
 * Pastry, Plain, for Pies,
 * Peas,
 * Peppers, Stuffed,
 * Pies, -
 * Pies, Dried or Canned Fruit,
 * Pies, Fresh Fruit or Berry,
 * Plain Ice Cream,
 * Plain Muffins,
 * Plain Stuffing,
 * Popovers,
 * Potato Cakes,
 * Potato Souffle,
 * Potato Stuffing,
 * Potatoes, Baked,
 * Potatoes, Boiled,
 * Potatoes, Fried,
 * Potatoes, Hashed Brown,
 * Potatoes, Mashed,
 * Potatoes, Scalloped,
 * Potatoes, Stuffed,
 * POULTRY, -
 * Poultry, Roast,
 * Pound Cake,
 * PUDDINGS, -
 * Pumpkin Pie,


 * Recipe, Handling the, -
 * Rhubarb Sauce,
 * Rice, ,
 * Rice Croquettes,
 * Rice Muffins,