Page:The Boston cooking-school cook book (1910).djvu/728

 Warming over, Ways of, 223. with Currant Jelly Sauce, 564.

Napoleons, 477.

Neapolitan Baskets, 416. or Harlequin Ice Cream, 448.

Nesselrode Pudding, 453.

Neufchâtel Salad I, 337. Salad II, 337.

Neuremburghs, 492.

New England Brown Bread, 58.

New York Ginger Bread, 520.

Newport Pound Cake, 520.

Newton Tapioca, 391.

Nile Salad, 345.

Noisette Bomb, 452. Sandwiches, 552.

Noodle Shells, 198.

Noodles, 147.

Normandy Sauce, 171.

Norwegian Prune Pudding, 416.

Nougat Ice Cream, 453.

Nougatine Drops, 541.

Nut and Celery Salad I, 338. and Celery Salad II, 338. and Cheese Sandwiches, 551. Bar, 540. Bars, 495. Cake, Spice, 514. Cake, White, 517. Cakes, 515. Chocolate Caramels, 540. Cookies, 490. Macaroons, 495. or Fruit Filling, 525. Prune Soufflé, 416. Salad, 338.

Nutmeg, 14.

Nuts, Glacé, 547.

Oatmeal Cookies, 487. Muffins, 73. Muffins (Raised), 66.

Oil, Animal, 8. Cod Liver, 8, 152. Dressing I, 325. Dressing II, 326. in Egg Yolk, 8.

Oils, Essential, where Found, 8. Fixed, where Found, 8. Vegetable, where Found, 8.

Okra, 280, 281.

Oleomargarine, 8.

Olive and Almond Sauce, 272. Sauce, 268.

Omelet, Almond, with Caramel Sauce, 108. Bread, 106. Cheese, 558. French, 107. Jelly, 106. Orange, 106. Oyster, 106. Plain, 105. Rich, 108. Robespierre, 108. Soufflé, 379. Spanish, 107. to Fold and Turn, 106. with Croûtons, 107. with Meat or Vegetables, 106.

Omelets, 105.

One Egg Cake, 505.

Onions, 295. Boiled, 295. French Fried, 296. Fried, 296. Glazed, 296. in Cream, 295. Juice, to Extract, 586. Pickled, 585. Scalloped, 295. Stuffed, 296.

Opera Caramel Frosting, 530.

Orangeade, 42.

Orange and Rhubarb Marmalade, 577. Baskets, 429. Cake, 508. Charlotte, 429. Custard, 413. Delicious, 454. Filling, 525. Fritters, 350. Frosting, 527. Ice, 435. Ice Cream, 445. Jelly, 418. Jelly in Ambush, 430. Marmalade I, 576. Marmalade II, 576. Mint Salad, 339. Omelet, 106. Peel (Candied), 547. Pekoe Ice Cream, 454. Puffs, 395. Salad, 338, 417. Sauce, 269. Sauce (Pudding), 407. Sticks, 477. Trifle, 427.

Oranges, Ways of Preparing for Serving, 568.

Ornamental Frosting I, 532. Frosting II, 532.

Ossein, 191.

Ox Joints, Braised, 211.

Oxalic Acid, Care with, 590.

Oxtail Soup, 117.

Oyster and Grape Fruit Salad, 344. and Macaroni Croquettes, 357. Bisque, 133. Cocktail I, 180. Cocktail II, 180. Cocktail III, 180. Crabs à la Newburg, 357. Crabs, Bouchées of, 369. Crabs, Fried, 369. Force-meat, 149. Gumbo, 131. Omelet, 106. Plant (Salsify), Creamed, 296, Rarebit, 562. Sandwiches, 551. Sauce, 272. Soup, 130. Soup, Amsterdam Style, 130.