Page:Richards and Treat - Quantity Cookery.djvu/212

200 Sauces—Continued

fruit, 53, 165-167

hard, 153-154

lemon, 154

meat, 106-108

mustard, 106

prune, 167

tartare, 106-107

tomato, 107

white, 107-108

Scalloped corn, 115

potatoes, 120-121

oysters, 100

salmon, 101

tomatoes, 123-124

Scrambled eggs and ham, 105

Sequence of foods in menus, 3

Servings, size of, 8

arrangement of, 9

Shapes of food, 9

Sherbets, 54

Shortcake, 150

prunecot filling for, 149-150

strawberry filling for, 150

Snow pudding, 164-165

Soups, recipes for, 73-80

bouillon, 73-74

chicken, 74

cream, 42

cream of celery, 76-77

cream of corn, 77

cream of Lima bean, 77-78

cream of pea, 78

cream of spinach, 78-79

cream of tomato, 79

noodle, 75

oyster stew, 80

peanut butter, 80

stock, 42

tomato rice, 75-76

vegetable, 76

Soups for tea-room menus, 37, 39, 40, 41

Spaghetti, 47

Spice cake, 173-174

Spinach, 48

Spinach and egg, 123

Squash, 48

Steak, Swiss, 87

Steamed molasses pudding, 148-149

Stewed tomatoes, 124

Stews, meat, 86-87

oyster, 80

Stock soups, 42

Strawberry shortcake filling, 150

Stuffed baked potatoes, 121

Succotash, 116

Sugar cookies, 174

Sweetbreads, 96

Swiss steak, 87

Table of weights and their approximate measures, 191-194

Tapioca cream, 165

Tartare sauce, 106-107

Tea rooms, menus for, 36-41

Temperature of food, 9

Thousand Island salad dressing, 142

Tomato jelly salad, 136

Tomato rice soup, 75-76

Tomato sauce, 107

Tomatoes, 48

scalloped, 123-124

stewed, 124

Trout, 44

Turnips, 48

Variety of food, 3, 4, J, 10

Veal, 43-44

breaded, 93-94

roast, 94

Veal birds, 95

Veal hearts, breaded, 94

en casserole, 95-96

Vegetable gelatin salad, 136

Vegetable salads, 50-51

combination, 135

Vegetable soup, 76

Vegetables for cafeteria menus, 12

for tea-room menus, 38, 39, 40, 41

list of, 45-48

recipes for, 108-124

Washington pie, 174-175

Weiners, 88

White breads, 131

White cake, 175

White frosting, 177-178

White sauce, 107-108

Whitefish, 44

Yeast breads, 49