Printed by CHARLES F. BANFIELD, Printer to the King’s Most Excellent Majesty.

15M-827-8916

VICTORIA, B.C.:

1927.

90 - INDEX.
| PAGnE. :
Puddings—Oontinued. Soups—Continued.
Rice Custard 54 Cream of Pea
Trifle o+ Cream of Potato 29
Pudding Sauces— Cream of Tomato 28
Brown Sugar 57 Tomato Stock Soup 28
Caramel 57 Vegetable Soup 29
Chocolate 57 White Sauce (Standard Rule) 28
Custard 57 Soup Accompaniments— :
Lemon 57 Cheese Wafers 30
Vanilla oT Crisp Crackers 30
s Croutons 80
R. Soup Sticks 30
Radish Roses 35 Spinach 33
Rhubarb Sauce 25 Squash, Baked 33
Rice— Stiff Doughs dO
Boiled 97 Strawberry Shortcake 43
Steamed at T
- Rice and Cheese 38 :
Rice, Creamy 54 Table Etiquette 19
Rice Custard 54 Table-setting 17
Rice and Meat, Chartreuse of .......... 68 Table Service 18
Rolls— Tapioca Custard 4
Plain 45 Apple Tapioca 5D
Parker House a6 Tea x 21
; ; Teed 21-
S. (For 50 people) 21
Tomatoes, Escalloped 32
ng ~ so Ser Tomato Stock Soup 28
Salad Dressing— V
Boiled, I., II. 38, 34 :
French 34 Vegetables 30
Mayonnaise 34 General Rules for Cooking 30
Thousand Island 34 Beans, Baked 32
Salad Suggestions 35 Escalloped Vegetables 32
Curled Celery 35 Potatoes—
Radish Roses 35 Baked SL
Salmon Salad 70 Boiled 31
Sandwitches 80 Creamed OL
General Rules 80 Hsealloped Fa vs
Fillings 80 Mashed 31
Sauces— Riced 31
Brown Sugar 57 Stuffed 31
Caramel 57 Spinach 38
Chocolate 57 Squash, Baked 33
Custard 57 Time-table for Boiling Vegetables 31
Lemon 57 Vegetable Marrow 35
Tartar Sauce 71 #Vitamins—
Tomato 71 Kinds 13
Vanilla 57 Source it
White 71 Value 10
Shepherd’s Pie 67
Sink, Care of 8 W.
Soft Doughs 42 Waffles 41
Soups 28 Water, Value of yal
Brown Stock Soup 29 Albuminized 82
Cream of Celery 29 White Sauce (Standard Rule) 28
Cream of Corn 29 Welsh Rarebit 38