*Tabasco Dressing, April 4
Mix four tablespoons olive oil, two tablespoons lemon juice, one teaspoon powdered sugar, one-fourth teaspoon salt, one-eighth teaspoon pepper, and five drops tabasco sauce. Chill and shake vigorously before using.

Tapioca Cream, The Boston Cooking-School Cook Book, p. 415
May 25, June 10
1/4 cup pearl tapioca or 1 1/2 table-                           2 eggs
spoons Minute Tapioca                                               1/3 cup sugar
2 cups scalded milk                                                     1/4 teaspoon salt
1 teaspoon vanilla
Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture, return to double boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff. Chill and flavor.

Tapioca Custard Pudding, The Boston Cooking-School Cook Book, p. 391
December 4, December 18
4 cups scalded milk                       1/2 cup sugar
2/3 cup pearl tapioca                     1 teaspoon salt
3 eggs                                             1 tablespoon butter
Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven.

*Templeton Tomatoes, September 10
Remove stem end from six small tomatoes. Take out seeds and most of pulp, invert and let stand twenty minutes. Cook three tablespoons butter with six tablespoons chopped green pepper five minutes. Add three-fourths cup soft, stale bread crumbs, one-half cup removed tomato pulp, one-fourth teaspoon salt, one-eighth teaspoon pepper, and a few drops onion juice. Fill tomatoes with mixture, and bake fifteen minutes.

Thick White Sauce (for Cutlets and Croquets), The Boston Cooking-School Cook Book, p. 266
2 1/2 tablespoons butter                       1 cup milk
1/4 cup corn-starch or                         1/4 teaspoon salt
1/3  cup flour                                       Few grains pepper
Make same as Thin White Sauce.

Thin White Sauce, The Boston Cooking-School Cook Book, p. 266
2 tablespoon butter               1 cup scalded milk
1 1/2 tablespoons flour         1/4 teaspoon salt
Few grains pepper
Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. If a wire whisk is used, all the milk may be added at once.

Toasted Fromage Rolls, A New Book of Cookery, p. 45
January 5, May 25, August 8, September 6, November 21
Cut fresh bread while still warm in as thin slices as possible, using a very sharp knife, and remove crusts. Work butter until creamy, add an equal measure of grated Young American cheese, and work until thoroughly blended; then season with salt and paprika. Spread bread with mixture and roll each piece separately. Toast over a clear fire and serve hot with the salad course.

Toasted Triangles, A New Book of Cookery, p. 77
January 10, July 13, July 20, August 25, September 22, November 15
Cut stale bread in one-eighth-inch slices and remove crusts; then cut in halves on the diagonal, making triangles. Toast under a gas flame or bake in a slow oven until crisp and delicately browned.

Toasterettes
April 12, May 31, June 19, July 19, July 21, July 27, August 9, August 18, October 22, November 6, December 25
Toasterettes were a brand of whole wheat cracker made by the Johnson Educator Biscuit Company, a cracker company in Boston. Fannie Farmer specifically endorsed the company and they advertised in her cook book.

To Bake Fish, The Boston Cooking-School Cook Book, p. 161
September 18
Clean, and bake on a greased fish-sheet placed in a dripping-pan. If a fish-sheet is not at hand, place strips of cotton cloth under fish, by which it may be lifted from pan.

To Broil Fish, The Boston Cooking-School Cook Book, p. 161
Cod, haddock, bluefish, and mackerel are split down the back and broiled whole, removing head and tail or not, as desired. Salmon, chicken halibut, and swordfish are cut in inch slices for broiling. Smelts and other small fish are broiled whole, without splitting. Clean and wipe fish as dry as possible, sprinkle with salt and pepper, and place in well-greased wire broiler. Slices of fish should be turned often while broiling; whole fish should be first broiled on flesh side, then turned and broiled on skin side just long enough to make skin brown and crisp.
To remove from broiler, loosen fish on one side, turn and loosen on other side; otherwise flesh will cling to broiler. Slip from broiler to hot platter, or place platter over fish and invert platter and broiler together.

To Cook Fish in Boiling Water, The Boston Cooking-School Cook Book, p. 160
Small cod, haddock, or cusk are cooked whole in enough boiling water to cover, to which is added salt and lemon juice or vinegar. Salt gives flavor; lemon juice or vinegar keeps the flesh white. A long fish-kettle containing a rack on which to place fish is useful but rather expensive. In place of fish-kettle, if the fish is not too large to be coiled in it, a frying-basket may be used placed in any kettle.
Large fish are cut in thick pieces for boiling, containing the number of pounds required. Examples: salmon and halibut.
Pieces cut from large fish for boiling should be cleaned and tied in a piece of cheese-cloth to prevent scum being deposited on the fish. If skin is not removed before serving, scald the dark skin and scrape to remove coloring; this may be easily accomplished by holding fish on two forks, and lowering into boiling water the part covered with black skin; then remove and scrape. Time required for boiling fish depends on extent of surface exposed to water. Consult Time Table for Boiling, which will serve as a guide. The fish is cooked when flesh leaves the bone, no matter how long the time.

To Fry Fish, The Boston Cooking-School Cook Book, p. 161
August 28
Clean fish, and wipe as dry as possible. Sprinkle with salt, dip in flour or crumbs, egg, and crumbs, and fry in deep fat.

*Tomato and Celery Salad, January 2
Turn one can tomatoes in saucepan, bring to boiling point and let boil five minutes; then force through a strainer. Add two and one-half tablespoons granulated gelatine (soaked in one-half cup cold water fifteen minutes), one teaspoon each salt and powdered sugar and one-third cup celery cut in thin slices crosswise. Pour into individual moulds and chill. Remove to lettuce leaves, garnish with curled celery and accompany with mayonnaise.

Tomato and Cucumber Salad, The Boston Cooking-School Cook Book, p. 333
August 30
Arrange alternate slices of tomato and cucumber until six slices have been piled one on top of another. Place on lettuce leaves, garnish with strips of red and green peppers. Serve with French and Mayonnaise Dressing. Remove seeds from peppers and parboil two minutes before using.

*Tomato Baskets with Peas, July 21
Cut medium-sized tomatoes in shape of baskets, leaving stem ends on top of handles. Fill baskets with cold green peas, moistened with French dressing. Arrange on lettuce leaves.

Tomato Bouillon with Oysters, The Boston Cooking-School Cook Book, p. 114
December 11
1 can tomatoes                                     6 cloves
1 1/2 quarts bouillon                           1/2 teaspoon celery seed
1 tablespoon chopped onion               1/2 teaspoon peppercorns
1/2 bay leaf                                         1 pint oysters
Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croûtons.

Tomato Fritters, The Boston Cooking-School Cook Book, p. 351
April 19, June 7, June 14
1 can tomatoes                         1 teaspoon salt
6 cloves                                     Few grains cayenne
1/8 cup sugar                           1/4 cup butter
3 slices onion                          1/2 cup corn-starch
1 egg
Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper. Melt butter, and when bubbling, add corn-starch and tomato gradually; cook two minutes, then add egg slightly beaten. Pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, diamonds, or strips. Roll in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Tomato Jelly Salad, The Boston Cooking-School Cook Book, p. 334
March 25, March 29, May 12, December 10
To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar, and two-thirds box gelatine which has soaked fifteen minutes in one-half cup cold water. Pour into small cups, and chill. Run a knife around inside of moulds, so that when taken out shapes may have a rough surface, suggesting a fresh tomato. Place on lettuce leaves and garnish top of each with Mayonnaise Dressing.

*Tomatoes Stuffed with Pineapple, August 18
Peel medium-sized tomatoes. Remove thin slice from top of each, and take out seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill tomatoes with fresh pineapple cut in small cubes or shredded, and nut meats, using two-thirds pineapple and one third nut meats. Mix with mayonnaise or cream salad dressing. Serve on a bed of lettuce.

Tomato Mayonnaise, The Boston Cooking-School Cook Book, p. 336
August 19
Color mayonnaise red with tomato purée.

*Tomato Salad, September 2
September 9
Wipe, peel, and chill medium-sized tomatoes, then cut in five vertical slices, crosswise, not serving sections. Mash a cream cheese, moisten with French dressing, pack into a timbale mould, and chill thoroughly. Remove from mould, cut in one-fourth-inch slices, cross wise, and fit slices between incisions in tomatoes. Serve in nest of crisp lettuce leaves with French dressing.

Tomato Sauce, The Boston Cooking-School Cook Book, p. 269
January 13, February 17, March 31, June 4, July 9, August 24, September 28, November 23
Tomato Sauce I (without Stock)
1/2 can tomatoes or                                 3 tablespoons butter
1 3/4 cups fresh stewed tomatoes        3 tablespoons flour
1 slice onion                                               1/4 teaspoon salt
1/8 teaspoons pepper
Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add a few grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour together before adding the tomatoes.

Tomato Sauce II
1/2 can tomatoes            1/2 teaspoon salt
1 teaspoon sugar             4 tablespoons butter
8 peppercorns                 4 tablespoons flour
Bit of bay leaf                   1 cup Brown Stock
Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.

Tomato Sauce III
1/4 cup butter          Sprig of parsley
1 slice carrot             1 cup stewed and strained
1 slice onion             tomatoes
Bit of bay leaf           1 cup Brown Stock
Sprig of thyme         Salt and pepper
1/4 cup flour
Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point, and strain.

*Tomato Soup (without stock), January 4
April 16, October 13, November 16, December 18, December 24
Cook one can tomatoes, two cups water, two slices onion, twelve peppercorns, four cloves, bit of bay leaf, and two tablespoons sugar, twenty minutes, Force through a purée strainer and add one teaspoon salt and one-eighth teaspoon soda. Melt two tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually while stirring constantly the hot liquid. Bring to the boiling point and strain.

Turkey Soup, The Boston Cooking-School Cook Book, p. 120
January 7, March 24, November 30
Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to boiling-point, and simmer two hours. Strain, remove fat, and season with salt and pepper. One or two outer stalks of celery may be cooked with carcass to give additional flavor.

*Turkish Pilaf, October 24
February 14, May 22, July 15, November 21
Wash and drain one-half cup rice, cook in one tablespoon butter until brown, add one cup boiling water, and steam until water is absorbed. Add one and three-fourths cups hot stewed tomatoes, cook until rice is soft, and season with salt and pepper.

*Turkish Soup, January 10
April 2, June 8, September 30, October 2
Cook one-fourth cup rice rice in three cups brown soup stock until soft. Cook bit of bay leaf, two slices onion, ten peppercorns, and one-fourth teaspoon celery salt with one and one-half cups stewed and strained tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with two tablespoons butter and one and one-half tablespoons flour cooked together. Season with salt and pepper.

*Turnips, New York Style, March 12
Wash and pare turnips, and cut in one-half inch cubes; there should be three cups. Cook in boiling salted water twenty minutes, or until soft. Drain, add one-third cup melted butter, season with salt and paprika, and sprinkle with one-half tablespoons finely chopped parsley.