The Boston cooking-school cook book

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1906 edition. Excerpt: ... INDEX Acid, Acetic, 12. Butyric, 8. Citric, 13. Malic, 12. Oleic, 8. Oxalic, 13. Palmitic, 8. Pectic, 7. Pectose, 7. Stearic, 8. Tannic, 13. Tartaric, 12. Acidulated Water, 587. Aerated Bread, 53. After-Dinner Coffee, Black, or Cafg Nolr, 38. Air. 17. Albumen, 2, 191. Algonquin Canapes. 555. AHemande Sauce, 266. Alispice, 14. Almond Cakes, 511. Cookies, 490. Macaroons, 533. Omelet. 108. Soup, 125. Tart. 504. Tartlets, 478. Almonds, Devilled, 565. how to Blanch, 587. how to Shred, 587. Mock, 146. Salted, I, 535. Salted, II, 536. Amber Pudding, 422. Anchovies, 27. Anchovy Butter, 273. Canapes, 554. Sandwiches, 550. Sance, 274. Angel Cake. 503. Food. 450. Parfalt, 451. Apple Fritters I, 349. Fritters II. 349. Fritters III, 349. Ginger. 570. Jelly, 573. Meringue, 413. Pie I. 467. Pie II. 467. Porcupine, 570. Pudding. Steamed. 398. Sauce, 570. Apple Sauce, Spiced, 570. Snow, 413. Tapioca, 391. Apples, Baked. 569. Baked. Sweet, 569. in Bloom, 416. Porter, Canned, 578. Scalloped, 392. Appledore Soup, 138. Apricot and Wine Jelly, 421. Sorbet, 438. Souffle, 396. Apricots. Frozen, 440. Arrowroot, 6. Bermuda, 6. Artichoke Bottoms, 284. Soup, Cream of, 136. Artichokes, 283. Boiled, 283. Fried, 283. Stuffed, 284. Asparagus. 284. a la Hollandaise, 285. Boiled, 284. in Crusts, 285. in White Sauce, 284. on Toast. 284. Salad, 329. Soup, 123. Aspic, Birds In, 383. Individual Chicken Salads In, 345. Jelly, 382. Stuffed Olives in, 383. Stuffing for Chicken in, 384. Tomatoes in. 382. Tongue In, 383. Aurora Sauce, 169. Baka Cakes, 388. with Apricots, S89. Bacon I. 208. II. 208. and Liver. 207. Breakfast. 236. Chicken Livers with, 253. Oysters with. 184. Sweetbreads and, 234. Baked Alaska. 448. Apples, 569. Apples. Sweet, 569. Bananas I. 571. Bananas II, 571....