Chapter D

Daisy salad,
Date-and-English-walnut salad,
-and-orange salad, Apple-,
cream pie,
sandwiches,
Dessert in the meal,
ingredients, Economical use of,
making, Principles of,
making, Principles of frozen-,
Packing a frozen,
sauces and whipped cream,
Desserts and their preparation, Cold,
Applying cookery rules to,
Attractiveness of,
Carbohydrate in,
Cold and frozen,
Composition and food value of,
Custard,
Fat in,
Frozen,
Gelatine,
General discussion of,
Method of freezing,
Molding frozen,
Principles of making gelatine,
Procedure in freezing,
Proportion of ice to salt in frozen,
Protein in,
Recipes for frozen,
Recipes for gelatine,
Serving frozen,
Devil's food cake,
Diet, Cake and pudding mixtures in the,
Purposes of salads in the,
Salads in the,
Double-crust pies,
Doughnuts,
and crullers, Frying,
and crullers, Nature of,
and crullers, Shaping,
Drop,
Potato-and-barley,
Sour-milk,
Yeast,
Dreams, Cheese,
Dressing, Boiled salad,
Cream,
Dressing, French,
Fruit-salad,
Mayonnaise,
Sour-cream,
Thousand Island,
Dressings and their preparation, Salad,
Nature of salad,
Dried-fruit pies,
Drop cakes,
cakes, Cup and,
cakes, Fruit,
cakes, Ginger,
cakes, Oat-flake,
cakes, Sour-milk,
doughnuts,

E

Easter salad, Easy pastry, Éclairs, and cream puffs, Caramel filling for, Chocolate filling for, Coffee filling for, Royal, Economical use of dessert ingredients, Economy paste, Egg sandwiches, Ham-and-, sandwiches, Hard-cooked-, sandwiches, Hot fried-, English-walnut salad, Date-and-, Equipment for cake making, Extracts in cake, Flavoring,

F

Farina custard,
Fat for cakes,
in desserts,
in salads,
Feather cake,
Fig pudding, Steamed,
Filbert-and-cherry salad,
Filled cookies,
Filling, Chocolate,
Coconut,
Coffee,
for cookies,
for cream puffs, Cream,
for éclairs, Caramel,
for éclairs, Chocolate,
for éclairs, Coffee,
for ladyfingers,
for sandwiches, Cheese,
for sandwiches, Chicken-salad,
for sandwiches, Fruit,
Fruit cream,
Lemon,
Marshmallow,
Filling, Orange
Raisin-and-nut
Fillings and icings, Cake
Cake
French
Flavoring extracts in cake
Floating island
Flour for cakes
for pastry
Fluff, Pineapple cream
Strawberry cream
Food value of desserts, Composition and
Forks, Salad
Frappé, Cherry
Cider
Cranberry
Freezer, Using a vacuum
Freezing desserts, Method of
desserts, Procedure in
Table showing details of
Theory of
French cream
dressing
fillings
ice cream
Fresh-fruit pudding
Freshening salad ingredients, Cleaning and
Fried-egg sandwiches
Frozen custard, Plain
custard, Tutti-frutti
custard with nuts
custard with raisins
custards
--dessert making, Principles of
dessert, Packing a
desserts
desserts, Cold and
desserts, Molding
desserts, Proportion of ice to salt in
desserts, Recipes for
desserts, Serving
spiced punch
Fruit-and-vegetable salads, Combination of
cake
cake, White
cream filling
drop cakes
filling for sandwiches
gelatine
ice
in cantaloupe shells
salad, Combination
--salad dressing
salads
sandwiches
sauce
Fruits in cake, Miscellaneous
Frying doughnuts and crullers

G

Garnishes, Salad
Gelatine desserts
desserts, Principles of making
desserts, Recipes for
Fruit
Plain
Ginger drop cakes
pudding, Steamed
snaps
Glacé, Bomebe
Gold cake
Grape sherbet
Grapefruit-and-celery salad
Green-pepper-and-cheese salad
-vegetable salad

H

Ham-and-egg sandwiches Hard-cooked-egg sandwiches sauce High-protein salads -protein sandwiches Highland dainties Hot fried-egg sandwiches -meat sandwiches sandwiches -water sponge cake Humpty Dumpty salad