Page:The Boston cooking-school cook book (1910).djvu/739

 Unfermented Bread, 56. Grape Juice, 44.

Union Grill, 558.

University Pudding, 450.

Uses for Stale Bread, 69.

Vanilla Ice Cream I, 442. Croquettes (Ice Cream), 444. Ice Cream II, 443. Sauce, 406. Wafers, 487.

Veal, 226. and Sago Soup, 122. Birds, 229. Blanquette of, 231. Braised Shoulder of, 228. Chops, Bavarian, 227. Croquettes, 359. Cutlets, with Brown Sauce, 226. English, Meat Pie, 228. Fricandeau, 229. Fricassee of, 227. India Curry, 229. Loaf I, 230. Loaf II, 230. Loin of, Jardinière, 228. Minced, on Toast, 231. Minuten Fleisch, 228. Ragoût of, 231. Roast, 229.

Vegetable Acids and Where Found ,12. Soufflé, 307. Soup, 139.

Vegetables, 280. à la Poulette, 308. Care of, 281. Composition of, 280. Cooking of, 282. Curried, 307.

Velouté Sauce, 266.

Velvet Cake, 509. Candy, Molasses, 537.

Venison, 241. Cutlets, 260. Cutlets with Apples, 564. Jelly, 575. Roast Leg of, 260. Saddle of, 260. Steak, Broiled, 259. Steak, Chestnut Sauce, 259. Steak, Sautéd, Cumberland Sauce, 259.

Victor Hugo Sauce, 197.

Victoria Punch, 441.

Vinaigrette Sauce, 277.

Vinegar, 14.

Vinegar Candy, 538.

Violet Ice Cream, 448.

Virginia Waffles, 80.

Vol-au-vents, 379, 463.

Wafers, Almond, 494. English Rolled, I, 494. English Rolled, II, 495. Kornettes, 493. Rolled, 494. Scotch, 486. Scottish Fancies, 487. Swedish, 492. Vanilla, 487.

Waffles, 80. Raised, 81. Rice, 80. Virginia, 80. with Boiled Cider, 80.

Waldorf Salad, 339.

Walnut Cake, 510.

Walnuts, Creamed, 543. Dipped, 546. Jellied, 421.

Warming over Beef, 212. over Fish, 176. over Mutton and Lamb, 223. over Potatoes, 319. over Poultry and Game, 261. over Veal, 231.

Washington Pie, 507.

Water, 4, 192. Acidulated, 587. Alkaline and Mineral, 4. Apollinaris, 4. Boiled, 4. Distilled, 4. Hard, 4. Ice, 433. Lime, 10. Lithia, 4. Poland, 4. Saline, 4. Seltzer, 4. Soda, 4. Soft, 4. Sulphur, 4. Temperature of, 4. Toast, 68. Vichy, 4.

Watercress and Cucumber Salad, 328. Dressed, 328. Soup, Cream of, 124.

Ways of Baking, 20. of Boiling, 18. of Boning, 24. of Braising, 22. of Cooking, 18. of Cooking Fish, 160. of Egging and Crumbing, 22. of Fricasseeing, 22. of Frying, 20. of Larding, 23. of Preparing Food for Cooking, 22. of Roasting, 20. of Sautéing, 22. of Stewing, 19.

Wedding Cake I, 522. Cake II, 522.

Welsh Rarebit I, 562. Rarebit II, 562.

Wheat, 47. Processes of Milling, 47.

White Bait Garnish, 148. Corn Cake, 75. Corn Meal Cake, 76. Fish, 153. Fish, Planked, 167.