42

Savarin (cake), 88

Soufflee bread, 20
Iced, 85
A la Byron, 84

Soup bone, 96

Soup, celery cream, 68
Consomme, 68
Pot-au-feu, 68
Onion, 103
Pease, 103
Potato, 103
To color, 67
To clear stock, 66

Sugar boiling for candy, 91

Tainted meat, to restore, 107

To make strong vegetables milder, 106

Tutti frutti candy, 92

Vanilla almond cream, 92

Veal, 53

Warming over, 72

What to do with scraps, 45

Where to buy articles not in general
use, 112

Why meat does not brown in cooking, 62

Windsor pie, 36

End of the Project Gutenberg EBook of Culture and Cooking, by Catherine Owen

*** END OF THIS PROJECT GUTENBERG EBOOK CULTURE AND COOKING ***

***** This file should be named 29982.txt or 29982.zip *****
This and all associated files of various formats will be found in:
http://www.gutenberg.org/2/9/9/8/29982/

Produced by Turgut Dincer and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive/American Libraries.)

Updated editions will replace the previous one--the old editions
will be renamed.

Creating the works from public domain print editions means that no
one owns a United States copyright in these works, so the Foundation
(and you!) can copy and distribute it in the United States without
permission and without paying copyright royalties. Special rules,
set forth in the General Terms of Use part of this license, apply to
copying and distributing Project Gutenberg-tm electronic works to
protect the PROJECT GUTENBERG-tm concept and trademark. Project
Gutenberg is a registered trademark, and may not be used if you
charge for the eBooks, unless you receive specific permission. If you
do not charge anything for copies of this eBook, complying with the
rul