Page:The Boston cooking-school cook book (1910).djvu/726

 à la Muisset, 190. à la Newburg, 560. and Mushrooms, Fricassee of, 188. and Oyster Filling, 188. and Oyster Ragout, 188. Bisque, 133. Butter, 273. Buttered, 187. Canapé, 554. Chowder, 144. Cocktail, 186. Cream I, 365. Cream II, 365. Croquettes, 358. Curried, 187. Cutlets, 358. Devilled, 187. Farci, 187. Fried, 186. Live, Baked, 189. Live, en Brochette, 190. Live, to Broil, 189. Live, to Split, 189. Plain, 186. Salad I, 342. Salad II, 342. Salad III, 342. Sandwiches, 55. Sandwiches à la Boulevard, 551. Sauce I, 274. Sauce II, 275. Sauce III, 173. Scalloped, 187. Stuffed, à la Béchamel, 189. Timbales I, 364. Timbales II, 364. to Open, 157. to Select, 157.

Loin or Kidney Chops, 214.

London Sherbet, 442.

Luncheon Menus, 594-597. Rolls, 61.

Macaroni, 85. à la Milanaise, 92. à l'Italienne, 91. Baked, 91. Baked, with Cheese, 91. Boiled, 90. Italian Style, 91. Oysters and, 183. Soup, 114. Timbales, 363. with Tomato Sauce, 91. with White Sauce, 90.

Macaroon Cream, 424. Dust, to Prepare, 587 Ice Cream, 447.

Macaroons, 533. Almond, 533. Nut, 495.

Mace, 14.

Macédoine, Pudding à la, 423. of Vegetables, à la Poulette, 308. Salad, 331.

Mackerel, Baked, 167. Mayonnaise of, 386.

Madeira Sauce, Iced, 456.

Maître d'Hôtel Butter, 273, 312. d'Hôtel Potatoes, 312.

Malaga Boats, 478. Salad, 339.

Manhattan Pudding, 451.

Maple Fondant, 545. Parfait, 455. Sugar Candy, 542. Sugar Cream Frosting, 529. Sugar Frosting, 529.

Maraschino Ice, 436.

Margarin, 8.

Marguerites I, 493. II, 493.

Marinate, how to, 323.

Marmalades, 576. Grape, 576. Orange I, 576; II, 576. Orange and Rhubarb, 577. Quince, 576.

Marrow Bone, 8.

Marshmallow Cake, 516. Frosting, 531. Paste, 526. Pudding à la Stanley, 432.

Marshmallows, Toasted, 422.

Martin's Specialty, 371.

Maryland Biscuit, 77. Chicken, 249. Croquettes, 360.

Mayonnaise Dressing I, 326. Dressing II, 326. Dressing (Cream), 327 Green, 327. Hot, 278. of Mackerel, 386. Potato, 327. Ravigôte, 344. Red, 327. Tomato, 336.

Mazarine, 457.

Measure, how to, 25.

Measuring Butter, Lard, etc., 25. Dry Ingredients, 25. Liquids, 25.

Meat, 191. Composition of, 195. Effect of Temperature on Cooking of, 194. Glaze, 587. Table Showing Composition of, 195.

Melon Rind, Preserved, 582.

Melons, how to Prepare, for Serving, 567.

Menus for Breakfast, Lunches, and Dinners, 592-603.

Meringue, Apple, 413. Creole Kisses, 481. Florentine, 476. Glacées or Kisses, 480. I, 480. II, 480. III, 480. Italian, 452. Mushrooms, 481. Nut, 480.