Page:The Boston cooking-school cook book.djvu/748

 Ways of Preparing Food for Cook- ine 22. of Roasting, 20. of Sautéing, 22. of Stewing, 19. Wedding Cake I, 522. Cake II, 522. Welsh Rarebit I, 562. Rarebit II, 562. Wheat, 47. Processes of Milling, 47. White Bait Garnish, 148. Corn Cake, 75. Corn Meal Cake, 76. Fish, 153. Fish, Planked, 167. Fondant, 544. Mountain Cream, 528. Nut Cake, 517. Sauce I, 266. Sauce IT, 266. Sauce, Thick, for Cutlets Croquettes, 266. Sauce, Thin, 266. and INDEX White Bait Soup, 119. Soup, French, 119. Soup Stock, 109. Soup Stock I, 118. Soup Stock ITI, 118. Soup Stock III, 118. Wiersbick’s Salad, 333. | Windsor Sandwiches, 551. Wine Cream, 417. Dressing, 417. Jelly I, 419. Jelly II, 420. Sauce, 409. — Wintergreen Wafers, 541. YEAST, 49. Fermentation, 49. Plant, 50. Yellow Sauce I, 407. — Sauce II, 407. Sauce, Béchamel, 271. Yorkshire Pudding, 202. ZIGARAS A LA Russe, 380.