s@60598@60598-h@60598-h-3.htm.html#Page132" class="pginternal">132. Mushrooms, 145. Salt Codfish, No. 1, 84. Salt Codfish, No. 2, 84, 213. Turnips, 152. Cream of Celery Soup, 68, 208. Wheat, 56, 206. Creams, Frozen, to Keep, 35. Cream Soups, 57. Creamy Potatoes, 147, 216. Creole Soups, 69, 208. Crisp Crackers, 80. Crocks for Refrigerating Box, 37. Croustades, 193. CroÛtons, 80. Crust for Meat Pie, 102. Crumbs, Buttered, 188. Cup Cake, 245. Cup Custard, Steamed, 166. Currant Jelly, 171. Cushions for Fireless Cookers, 11. Custard, Steamed Cup, 166. Tapioca or Rice, 163. Cutlets, Breaded Veal, 116. Plain, Veal, 116. Cylinder, 17. Density of Foods, Experiment, 262. Diagram of Cuts of Beef, 90. Lamb or Mutton, 107. Pork, 121. To Cut up a Chicken, 129. To Truss a Chicken, 131. Digestibility of Fireless Cooking, 9. Dinner, Boiled, 96, 216. Directions for Making Fireless Cookers, 9. Drawn Butter Sauce, 184. Dressing, Boiled, 190. Dried Fruits, 172. Beans, Lima, 140. Beans, Navy, 141. Duck, Braised, 134. Roast, Wild, 232. Dumplings for Stew, 99. Egg Balls, 79. Sauce, 184. Eggs, Hard-Cooked, 191. Soft-Cooked, No. 1, 190. Soft-Cooked, No. 2, 190. Excelsior, 5. Experiment on Bacteriology of Fireless Cookers, 267-270. Chemistry of Utensils, 263. Conductivity, 259. Convection, 259. Cooking Temperatures, 270. Proteids, 272. Cereal, 274. 200. Rice and, 199. Mineral Wool, 5, 11, 21. Mock Turtle Soup, No. 1, 65. No. 2, 66, 208. Mush, Corn Meal, 54, 204. Mushrooms, Creamed, 145. Fricasseed, 145. Scalloped Chicken and, 236. Mutton, Cuts, 106. Diagram of Cuts, 107. Lamb and, 106. Leg of, Boiled, 108. Braised, 108. Ragout of Cold, 113. Roast, 229. Stew, 109. Table of Uses of Cuts, 107. Other parts Used, 107. Navy Beans, Dried, 141. Noodles, 78, 145. Nutmeg Sauce, 187. Nuts, Salted, 188. To Blanch, 188. Oatmeal Gruel, 196. Steel Cut, 56, 206. Oats, Rolled, 54, 204. Okra Stew, 111, 216. Onions, 146. Orange Marmalade, 176. Orange or Grape Fruit Peel, Candied, 177. Oven, Articles Required for Making, 228. Method of Using, 224. The Insulated, 221. To Insulate, 222. Ox-Tail Soup, 70, 209. Oysters, Creamed, 88. Scalloped, 235. Stew, 77. Packing Materials, 5, 11. Pail, Portable Insulating, 32. Pails, 13. Paper Insulation, 5, 11. Lining for Cooker, 19. Test for Oven, 225. Pasteurized Milk, 198. Pastry for Two Crusts, 238. Peaches, Sweet Pickled, 174. Pears, Baked, 242. Sweet Pickled, 174. Peas, 148. Pea Soup, Green, 74, 115. Flavourings for Sweet Dishes,50. Materials for Home-made Cooker, THE COUNTRY LIFE PRESS
GARDEN CITY, N. Y.
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