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THE BLUE BIRD CooK BOOK

Breakfast Dishes

Bread and Buns

GENERAL INDEX

Cakes and Icings
Casserole Dishes

Cookies

Desserts

Fish

Foreign Dishes
Hors d’Oeuvres

Luncheon Dishes

Meats

Vegetables to Serve with Meat 104
Time Table for Roasting 104
Pies
Pickles
Poultry and Game
Time Table for Turkey Liv
Time Table for Chicken and Geese 118
Preparation of Chicken and Geese 119
Puddings and Sauces
Sauces for Meats, Fish and Fowl 130
Sauces for Vegetables 131
Sauces for Desserts 131

Salads and Dressings
Sandwiches

Soups

Vegetables

Gas Company Special Section

Recipes (Jams, Jellies, Pickles)

Home Freezing Guide

Packing Fruits and Vegetables
Fruit and Vegetables Preparation Charts
Preparing Meats for Freezing

Preparing Fish for Freezing

Preparing Poultry for Freezing

Freezing Dairy Products

Miscellaneous

Removing Spots and Stains
Spices and Their Uses
Substitution of Ingredients
Baking Tables

Standard Measurements

89

to
to
to
to
to
to
to
to
to
to

19
24
40
46
64
76
80
84
88
96.

97 to 104

105 to
113,
115 to

121 to

133 to
153 to

157,
159 to

112
114
120

132

152
156
158
162

163 to 170

170
171
172
173
173
174
174

175 to 178