Page:The Boston cooking-school cook book (1910).djvu/722

 Brown, 529. Caramel, I, 530. Caramel, II, 530. Caramel Nut, 530. Caramel, Opera, 530. Chocolate, I, 527. Chocolate, II, 528. Chocolate, III, 528. Chocolate, Boiled, 529. Chocolate Fudge, 531. Confectioners', 527. Fondant Icing, 531. Gelatine, 527. Ice Cream, 528. Maple Sugar, 529. Maple Sugar Cream, 529. Marshmallow, 531. Milk, 529. Mocha, 518, 531. Orange, 527. Ornamental, I, 532. Ornamental, II, 532. Plain, 527. White Mountain Cream, 528.

Frozen Apricots, 440. Chocolate, with Whipped Cream, 457. Cranberries, 440. Orange Soufflé, 458. Plum Pudding, 459. Soufflé Glacé, 459. Tom and Jerry, 450.

Fruit Beverages, 42-45. Cake, Dark, 515. Cake, English, 521. Cake, Light, 517. Canapés, 565. Chartreuse, 423. Cocktails, 569. Cream, 431. Fritters, 350. Pudding, 403. Punch I, 43. Punch II, 43. Punch III, 43. Punch IV, 43. Polls, 71. Salad I, 417. Salad II, 417. Salad, French, 339. Salad, with Wine Dressing, 417. Sandwiches, 552. Shortcake, 84. Soufflé, 397. Stains, to Remove, 588.

Fruits, 12, 567. Canning and Preserving of, 577. Glacé, 547.

Fuel, 16. Kinds of, 16.

Full Course Dinner, Menu for, 600. Dinners, Menu for, 602.

Furniture, to Remove White Spots from, 588. and Floors, to Polish, 590.

Galattes, 476.

Game, Fillets of, 373. Salad, 340.

Gelatin, 191.

Gelatine Frosting, 527.

Gems, Corn Meal, 74. Hominy, 74. Rye, 74.

German Chowder, 144. Coffee Bread, 62. Punch, 441. Salad Dressing, 325. Sandwiches, 553. Toast, 69.

Giblet Gravy, 248.

Giblets, to Clean, 244.

Ginger, 13. Varieties of, 13.

Gingerbread, Cambridge, 483. Card, 484. Christmas, English, 484. Fairy, 483. Gossamer, 483. Hot Water, 482. Molasses, Soft, 482. New York, 520. Sour Milk, 482. Sugar, Hard, 484. Sugar, Soft, 483.

Gingerbreads, Cookies, and Wafers, 482.

Ginger Cream, 429. Ice Cream, 447. Pound Cakes, 520. Pudding, 399. Punch, 44. Sandwiches, 552. Snaps, 485.

Glacé Fruits, 547. Nuts, 547.

Glass, Cut, Care of, 589.

Glassware, to Prevent Breaking, 589.

Glazed Onions, 296.

Glossary, 605.

Glucose (Grape Sugar), 6.

Gluten, 2, 49.

Glycogen (Animal Starch), 6, 155.

Gnocchi à la Romaine, 352.

Golden Cake, 517. Corn Cake, 75. Spice Cake, 513.

Goose, Roast, with Potato Stuffing, 256. Stuffing for (Chestnut), 256. to Truss, 257.

Graham Bread, 56. Bread, Steamed, 58. Muffins I, 73. Muffins II, 73. Pop-overs, 77. Pudding, 401.

Granite Ware, to Clean, 588.

Grape Frappé, 439.

Grape Fruit and Celery Salad, 341. how to prepare for Serving, 568. with Apricot Brandy, 569.