Page:The Boston cooking-school cook book (1910).djvu/718

 Salmon, 358. Tenderloin, with Chestnut Purée, 199. Veal, 226. with Asparagus Tips, 234.

Damson Jelly, 575. Preserves, 580.

Dandelions, 294. Date Bread, 57. Pie, 469.

Dates, Stuffed, I, 535. Stuffed, II, 535.

De John's Salad, 340.

Delmonico Ice Cream, with Angel Food, 450. Potatoes, 319.

Demi-glacé aux Fraises, 457.

Desserts, Cold, 411-429.

Devil's Food Cake I, 511.

Devil's Food Cake II, 512.

Devilled Almonds, 565. Bones, 565. Chestnuts, 565. Crabs, 368. Oysters, 368. Scallops, 369.

Dextrine, 5.

Dextrose, 6.

Dinner, Boiled, 206. Menus, 597-603.

Dipped Walnuts, 546.

Disinfectants, 591.

Doors and Drawers, to Prevent Creaking of, 591.

Doughnuts I, 82. II, 82. III, 83. Raised, 81.

Doughs, 50.

Dover Egg-beater, Care of, 590.

Drawn Butter Sauce, 267.

Dresden Patties, 380.

Drop Cakes, Fried, 81. Cakes, Rye, 81.

Dropped Eggs (Poached), 95.

Dry Toast, 67.

Duchess Potatoes, 312. Soup, 121.

Duck, 241. Braised, 257. Peanut Stuffing for, 257. Roasted, 257. Salmi of, 264. Varieties of, 241.

Dumplings, 205.

Dutch Apple Cake, 64.

East India Salad, 337.

Éclairs, 519.

Eels, 152. Fried, 174.

Egg Balls I, 146. Balls II, 146. Croquettes, 104.

Egg Custard, 146. Custard for Decorating, 146, 384. Farci I, 103. Farci II, 103. Salad I, 336. Salad II, 336. Sandwiches, 550. Sauce I, 267. Sauce II, 267. Soufflé, 103. Timbales, 104.

Eggplant, Fried, I, 293. Fried, II, 293. Scalloped, 294. Stuffed, 293.

Eggs, 94. à la Benedict, 97. à la Buckingham, 99. à la Caracas, 558. à la Commodore, 97. à la Finnoise, 96. à la Goldenrod, 100. à la Juliette, 104. à la Lee, 97. à la Livingston, 99. à la Parisienne, 104. à la Sidney, 102. à la Suisse, 96. à la Turk, 99. au Beurre Noir, 558. au Gratin, 100. Baked or Shirred, 97. Boiled, 95. Buttered, 99. Buttered, with Tomatoes, 100. Chaud-froid of, 385. Composition of, 95. Curried, I, 101. Curried, II, 101. Dropped, 95. Freshness of, how to Determine, 95. Fried, 100. Ham and, 237. Huntington, 102. in Batter, 101. Keeping, Ways of, 95. Lucanian, 103. Mornay, 105. Planked, 95. Poached, à la Reine, 96. Poached, à la Tripe, 97. Poached, with Clam Soup, 131. Poached, with Sauce Béarnaise, 98. Scalloped, 101. Scrambled, 98. Scrambled, Country Style, 99. Scrambled, with Anchovy Toast, 99. Scrambled, with Calf's Brains, 557. Scrambled, with Sweetbreads, 557. Scrambled, with Tomato Sauce, 98.