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Page 109
Soup, amber or clear, 123.
beef, with vegetables, 122.
clam, 127.
mock turtle, 125.
onion, 130.
oyster, 127.
pea, 129.
tomato, without meat, 126.
tomato, hasty, 126.
turtle-bean, 129.
white, 124.
Spanish tomato sauce, 178.
Spinach, 205.
Spice salt, 272.
Spices, mixed, 271.
Stew, Brunswick, 154.
brown, 152.
Irish, 151.
white, 152.
Stock and seasoning, 119.
Squash, winter, 202.
summer, 202.
Succotash, 203.
Tea, 194.
Time table for roasted meats, 273.
for boiled meats, 274.
for fish, 274.
for vegetables, 274.
bread, cake, &c., 275.
Toast, dry or buttered, 192.
for sick, 266.
milk, 193, 266,
water, 193, 265.
Topics for twenty lessons, 285.
Tomato catchup, 259.
chutney, 257.
Tomatoes, baked, 206.
canned, 253.
stewed, 206.
fried, 206.
boiled, 207.
Tongue, boiled, 150.
deviled, 170.
Tripe, 161.
Turkey, boiled, 167.
boned, 171.
roasted, 163.
Turnips, 200.
Twelve lessons, 282.
Veal, 156.
cutlets, 159.
loaf, 191.
minced, 192.
Venison, roast, 157.
Wafers, 216.
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