Home › Home Work › Home Work: Serving

Home Work: Serving

Rice, 56; History, Preparation for Market, Classification, Composition, Ways of Serving, 59; Boiled Rice, Steamed Rice, 61; with Parsley, with Tomato Sauce, Curry Sauce, 62; Escalloped Rice, 63.

Rolls, Egg Tea Rolls, 217; Cinnamon Rolls, 218.

Salads, 255; Salad Plants, 256; Food Value, Care of Salad Plants, 257; Garnishes, Salad Accompaniments, 258; French Dressing, Boiled Dressing, 260; Cream Dressing, Cabbage Salad, Potato Salad, 261; Cucumber and Tomato Salad, 262; Daisy Salad, Water Lily Salad, 263; Stuffed Egg Salad, Salmon Salad, 264; Waldorf Salad, 265.

Sauces, 73; Thin White, Medium White, 80; Thick White, Methods of Mixing, 81; Chocolate, 141; Apple Sauce, 172; Vanilla Sauce, 209; Hard Sauce, 250.

Sink, 14.

Soups, 89; Classification, Preparation, 89; Serving, 90; Value of Cream Soups, Cracker Soup, 91; Cream of Corn Soup, Potato Soup, 92; Cream of Tomato Soup, Cream of Asparagus, 93; Cream of Salmon Soup, 94.

Steaks, 163; Chuck, 163; Porterhouse, 164; Loin, Round, 165; Flank, 166.

Sterilization, 139.

Sugar Manufacture, 290.

Sweeping and Dusting, 39.

Table Setting and Serving, 108; Laying the Table, Serving, 110; Serving Three Course Luncheon, 112; Serving without a Maid, 116.

Tapioca Cream, 150.

Tea, 177; History, Manufacture, 178; Composition, 179.

Vanilla Sauce, 209.

Veal, 160.

Vegetables, 45; Classification, Composition, 45; General Rules for Cooking, Points to be Considered in Choosing the Method of Cooking, 46; White Potato, 47.

Yeast, 223; Structure, 224; Method by Which Yeast Raises Dough, Effect of Heat, Experiments, 225; Kinds of Yeast, 226; Liquids Used in Yeast Batters, 227. amt yeast nedef p. 234. 20