Page:The Boston cooking-school cook book (1910).djvu/738

 Tarts, 478. Banbury, 475. Calvé, 479.

Tea, 32. and Coffee Pots, Care of, 589. and Coffee Stains, to Remove, 590. Black, 32. De John's, 34. Five o'clock, 34. Green, 32. Iced, 34. Making of, 34. Russian, 34. Wellesley, 34.

Terrapin, 159, 175. à la Baltimore, 175. à la Maryland, 175. Calf's Head, à la, 210. Mock, 262. to Cook, 175. Washington, 176.

Thanksgiving Dinner, Menu for, 600. Pudding I, 402. Pudding II, 402.

Theine, 33.

Theobromine, 40.

Third Bread, 56.

Timbale Iron, to Heat, 362.

Timbales, Chicken, I, 365. Chicken, II, 366. Chicken, III, 366. Egg, 104. Forming of, 362. Halibut, I, 364. Halibut, II, 364. Ham, 366. Lobster, I, 364. Lobster, II, 364. Macaroni, 363. Pea, 298. Pimento, 363. Rice, 363. Spaghetti, 363. Swedish, 362. Sweetbread and Mushroom, 366.

Tipsy Pudding, 413.

Toast, Brown Bread, Milk, 68. Cream, 68. Cream, Tomato, 68. Dry, 67. German, 69. Milk, I, 68. Milk, II, 68. Oyster, 183. Water, 68.

Toasted Marshmallows, 422.

Toasted Salt Fish, 178.

Tomato and Cheese Salad, 334.

Tomato and Cucumber Salad, 333. and Horseradish Salad, 332. and Mushroom Sauce, 270. and Watercress Salad, 333. Bouillon with Oysters, 114. Ciboulettes, 333. Cream Sauce, 271. Cream Toast, 68. Fritters, 351. Jelly Salad, 334. Pickle, Ripe, 583. Preserve, 582. Rarebit, 563. Salad, Frozen, 334. Sauce I, without Stock, 269. Sauce II, 270. Sauce III, 270. Soup, 140. Soup, Cream of, 140. Soup, with Stock, 115.

Tomatoes, 302. à la Creme, 302. Baked, I, 303. Baked, II, 303. Broiled, 302. Canned, 580. Devilled, 303. in Aspic, 382. Scalloped, 302. Sliced, 302. Stewed, 302. Stuffed, 303. Stuffed with Pineapple, 332.

Tongue, Boiled, 207. Braised, 207. Breaded, with Tomato Sauce, 563. Calves', 210. Calves', Sauce Piquante, 210. in Aspic, 383.

Trianon Sauce, 275.

Tripe, à la Creole, 210. à la Provençale, 210. Batter for, 209. Batter, in, 209. Broiled, 209. Lyonnaise, 209. Where Found, 192.

Truffles, 283.

Tumblers, Care of, 588.

Turbot, Little (see Halibut), 153.

Turkey, 241. Boiled, 254. Gravy, 255. Minced, 263. Roast, 254. Roast, with Chestnut Stuffing, 255. Roast, with Oyster Stuffing, 255. Roast, Scalloped, 263. Roast, Soup, 120. Roast, Swedish Style, Stuffing, 255. to Carve, 255. with Chestnut Gravy, 255.

Turkish Pilaf I, 89. Pilaf II, 89. Pilaf III, 89. Soup, 115.

Turnips, 304. Creamed, 304. Croquettes, 304. Mashed, 304.

Tutti-Frutti, 581. Candy, 346.

Twin Mountain Muffins, 71.

Tyrolienne Sauce, 278.