Page:The Boston cooking-school cook book (1910).djvu/732

 Roman, 442. Victoria, 441.

Purées, 109.

Quahaugs, 156.

Quail, 240, 241. Breast of, Lucullus, 376. Broiled, 258. Pies, 381. Roast, 258.

Queen Cake, 519. Fritters, 352. Muffins of, 73.

Quenelles, 150.

Quick Cake, 508. Paste, 464. Puff Paste, 463.

Quince Honey, 577. Jelly, 573. Marmalade, 576.

Quinces, Baked, 571. Canned, 579.

Radishes, 299.

Raised Doughnuts, 81. Hominy Muffins, 66. Oatmeal Muffins, 66. Rice Muffins, 66. Waffles, 81.

Ramequins Soufflés, 377. Sweetbreads of, 371.

Range, Care of, after Frying, 588. Set and Portable, 17.

Rarebit, Oyster, 562. Tomato, 563. Welsh, I, 562. Welsh, II, 562.

Raspberry and Currant Ice. 436. and Currant Preserve, 581. Ice I, 436. Ice II 436. Jam, 575. Jelly, 574. Puffs, 477. Whip, 414.

Rattan Furniture, to Remove Dust from, 591.

Ravioli, 92.

Rebecca Pudding, 411.

Red Peppers, Canned, 581.

Reptiles, 159. Frogs, 159. Terrapin, 159.

Rhode Island Chowder, 143.

Rhubarb, Canned, 579. Pie, 473. Sauce, 572.

Ribbon Cake, 513.

Rice, à la Riston. 89. and Meat, Casserole of, 224. and Tomato Croquettes, 356. Boiled, 88. Compote of, with Peaches, 377. Compote of, with Pears, 378. Croquettes, Sweet, 356. Croquettes with Jelly, 356. Croustades of, 378. Griddle Cakes I, 79. Griddle Cakes II, 79. Muffins, 73. Muffins, Raised, 66. Pudding, 390. Sauce, 276. Steamed, 88. Timbales, 363. to Wash, 88. Waffles 80. with Cheese, 89.

Riced Potatoes, 310.

Rissoles, 379. Filling for, 379. Lamb of, à l'Indienne, 381

Rissoto Creole, 90.

Roasted Oysters, 180.

Roasting, 20.

Rolls, Coffee, 63. Fruit, 71. Kidney, 223. Luncheon, 61. Parker House, 58. Salad or Dinner, 59. Swedish, 60. Sweet French, 60.

Roman Punch, 442.

Roulettes, Chestnut, 355.

Royal Custard, 147.

Royal Diplomatic Pudding, 430.

Royal Fans, 489.

Royal Soup, 121.

Rules for Testing Fat for Frying, 21.

Rum Cakes, with Rum Sauce, 388.

Rusks, French, 61. Zweiback, 61.

Russian Cutlets, 373. Jelly, 420. Patties, 380. Pilaf, 90. Salad, 331. Salad, Moulded, 335. Sandwiches, 553. Sauce, 278. Tea. 34.

Rye Biscuit, 56. Bread, 57. Drop Cakes, 81. Flakes, 86. Gems, 74. Muffins I, 74. Muffins II, 74.

Sabyon Sauce, 409.

Saddle of Lamb, l'Estragnon Sauce, 219. of Mutton, with Currant Mint Sauce, 219.

Sago, 6. Soup with Veal, 122.

Salad à la Russe, 324. Asparagus, 329. Banana, 338. Berkshire, in Boxes, 345. Bolivia, 330. Brazilian, 340. Celery and Cabbage, 329. Celery, Dressed, 329. Cheese, 337. Cheese and Currant, 337.