N COOKING 587
FROSTING OR ICING 284
HEALTH SUGGESTIONS 521
HOUSEKEEPERS' TIME-TABLE 542
ICE-CREAM AND ICES 376
MACARONI 216
MANAGEMENT OF STATE DINNER AT WHITE HOUSE 507
MEASURES AND WEIGHTS IN ORDINARY USE 603
MEATS 107
MENUS 478
MISCELLANEOUS 587
MISCELLANEOUS RECIPES 543
MODES OF FRYING 48
MUTTON AND LAMB 136
PASTRY, PIES AND TARTS 320
PICKLES 179
PORK 144
POULTRY AND GAME 81
PRESERVES, JELLIES, ETC. 423
SALADS 168
SANDWICHES 236
SAUCES AND DRESSING 156
SAUCES FOR, PUDDING 417
SHELL FISH 67
SMALL POINTS ON TABLE ETIQUETTE 595
SOUPS 27
SOUPS WITHOUT MEATS 41
SPECIAL MENUS 503
TOAST 276
TOILET RECIPES AND ITEMS 577
VARIETIES OF SEASONABLE FOOD 473
VEGETABLES 191

[Illustration: HELEN HERRON TAFT. Copyright, Photo Clinediust,
Washington.]

WHITE HOUSE COOK BOOK.

CARVING.

Carving is one important acquisition in the routine of daily living,
and all should try to attain a knowledge or ability to do it well, and
withal gracefully.

When carving use a chair slightly higher than the ordinary size, as it
gives a better purchase on the meat, and appears more graceful than
when standing, as is often quite necessary when carving a turkey, or a
very large joint. More depends on skill than strength. The platter
should be placed opposite, and sufficiently near to give perfect
command of the article to be carved, the knife of medium size, sharp
with a keen edge. Commence by cutting the slices thin, laying them
carefully to one side of the platter, then afterwards placing the
desired amount on each guest's pla