Page:Everyday Luncheons.djvu/334

324 Salsify, 123

Sardines, baked, 42; toast, 64; omelet, 142

Sauce for puddings, 215

Sausages, 74; baked with rice, 92

Scallops, fried, 57

Scrambled eggs, various varieties, 127-139

luncheons, 283-287

Shad, 36

Smelt, 36

Snow-balls, 221

Snow pudding, 223

, general rules for making, 8-35

Apple, 32

Asparagus, cream of, 21

Barley, 9

Beet, 12; cream of, 23

Black bean, 30

Bombay, 31

Bread, bisque of, 24

Cabbage, 30

Carrot, 9; cream of, 24

Cauliflower, cream of, 22

Celery, 10; cream of, 20, 30; with oysters, 31

Cheese, cream of, 25

Cherry, 34

Clam, 13; cream of, 19

Corn, 9; cream of, 22; with chicken, 25

Crabs, bisque of, 24