Page:The Boston cooking-school cook book (1910).djvu/709



Acid, Acetic, 12. Butyric, 8. Citric, 13. Malic, 12. Oleic, 8. Oxalic, 13. Palmitic, 8. Pectic, 7. Pectose, 7. Stearic, 8. Tannic, 13. Tartaric, 12.

Acidulated Water, 587.

Aërated Bread, 53.

After-Dinner Coffee, Black, or Café Noir, 38.

Air, 17.

Albumen, 2, 191.

Algonquin Canapés, 555.

Allemande Sauce, 266.

Allspice, 14.

Almond Cakes, 511. Cookies, 490. Macaroons, 533. Omelet, 108. Soup, 125. Tart, 504. Tartlets, 478.

Almonds, Devilled, 565. how to Blanch, 587. how to Shred, 587. Mock, 146. Salted, I, 535. Salted, II, 536.

Amber Pudding, 422.

Anchovies, 27.

Anchovy Butter, 273. Canapés, 554. Sandwiches, 550. Sauce, 274.

Angel Cake, 503. Food, 450. Parfait, 451.

Apple Fritters I, 349. Fritters II, 349. Fritters III, 349. Ginger, 570. Jelly, 573. Méringue, 413. Pie I, 467. Pie II, 467. Porcupine, 570. Pudding, Steamed, 398. Sauce, 570.

Apple Sauce, Spiced, 570. Snow, 413. Tapioca, 391.

Apples, Baked, 569. Baked, Sweet, 569. in Bloom, 416. Porter, Canned, 578. Scalloped, 392.

Appledore Soup, 138.

Apricot and Wine Jelly, 421. Sorbet, 438. Soufflé, 396.

Apricots, Frozen, 440.

Arrowroot, 6. Bermuda, 6.

Artichoke Bottoms, 284. Soup, Cream of, 136.

Artichokes, 283. Boiled, 283. Fried, 283. Stuffed, 284.

Asparagus, 284. à la Hollandaise, 285. Boiled, 284. in Crusts, 285. in White Sauce, 284. on Toast, 284. Salad, 329. Soup, 123.

Aspic, Birds in, 383. Individual Chicken Salads in, 345. Jelly, 382. Stuffed Olives in, 383. Stuffing for Chicken in, 384. Tomatoes in, 382. Tongue in, 383.

Aurora Sauce, 169.

Baba Cakes, 388. with Apricots, 389.

Bacon I, 208. II, 208. and Liver, 207. Breakfast, 236. Chicken Livers with, 253. Oysters with, 184. Sweetbreads and, 234.

Baked Alaska, 448. Apples, 569. Apples, Sweet, 569. Bananas I, 571. Bananas II, 571.