rections for serving 181
Raspberry, the 176
manioca mold 312
Raw eggs 431
potato yeast 140
Recipes for canning fruit 200
for cooking rye 101
for steamed pudding 332
for unfermented bread 156
for yeast 140
Red rice mold 307
sago mold 311
sauce 355
Refrigerator 68
Rice and fruit dessert 307
and strawberry dessert 308
and stewed apple dessert 307
and tapioca pudding 307
and apple custard pudding 329
balls 333
best methods of cooking 99
cream pudding 306
custard pudding 329
description of 97
digestibility of 97
digestion of 39
division in food elements 98
dumpling 306
fruit dessert 306
flour 98
flour mold 307
history of 97
kernel, structure of 98
meringue 305
preparation and cooking of 99
pudding with raisins 98
recipes for cooking of 329
requisites for cultivation of 306
snow 329
snowball 306
snow with jelly 329
soup 415
time required for digestion of 98
to clean 99
water 424
with eggs 329
with fig sauce 99
with lemon 294
with peaches 100
with raisins 100
Roast beef 399
chicken 406
mutton 401
turkey 407
Roasted potatoes 235
sweet potatoes 240
Roasting 49, 397
Rochelle salts 151
Roll, fruit 142
Rolled oats 95
rye 101
wheat 86, 87
Rolls 145
Rose cream 355
Rough rice 98
Rust, to remove 477
Rye, appearance of 100
bread 144
description of 100
flour 100
meal 100
nutritive value of 100
puffs 157

Sabbath bill of fare 549
dinners 548
Sago and fruit custard pudding 330
and potato soup 283
custard pudding 330
digestion of 39
fruit pudding 312
pudding 312
sauce 355
soup 415
Saleratus 149
Salicylic acid, in fruit 192
Saliva, the 36
Sally Lunn gems 158
Salmon, digestion of 39
Salsify, description of 263
preparation and cooking of 263
recipes for cooking of 264
Salted fish 409
Salted meats 394
Salt, measuring of 55
Samp 103
Sanitary customs among the Jews 390
Sauce for desserts and puddings, recipes for 352
Sauteing 53
Scalloped beans 223
cauliflower 252