Waldorf Salad, The Boston Cooking-School Cook Book, p. 339
October 24, October 31, November 6, November 23
Mix equal quantities of finely cut apple and celery, and moisten with Mayonnaise Dressing. Garnish with curled celery and canned pimentoes cut in strips or fancy shapes. An attractive way of serving this salad is to remove tops from red or green apples, scoop out inside pulp, leaving just enough adhering to skin to keep apples in shape. Refill shells thus made with the salad, replace tops, and serve on lettuce leaves.

*Walnut Cake, September 26
March 22, June 27
Cream one-half cup butter, add one cup sugar gradually, and yolks three eggs well beaten. Then add one-half cup milk, one and three-fourths cups flour mixed and sifted with two and one-half teaspoons baking powder, whites two eggs beaten until stiff, and three fourths cup walnut meats, broken in pieces. Bake forty-five minutes in buttered and floured cake pan.

*Walnut Deceits, June 9
May 30, November 24
Work a ten-cent cream cheese until smooth and add one-fourth cup olives, stoned and chopped, one-half teaspoon salt, and a few grains paprika. Shape in balls, roll in sifted cracker crumbs, flatten, and place halves of salted English walnuts opposite each other on each piece. The olives may be omitted and unsalted nuts may be used. Arrange on a plate covered with a lace paper doily.

*Washington Pie, January 30
March 7, November 24
Cream be-fourth cup butter, add one cup sugar gradually, two eggs well beaten, and one-half cup milk. Then add one and two-thirds cup flour mixed and sifted with two and one-half teaspoons baking powder. Bake in round layer-cake tins, put between layers raspberry jam and sprinkle top with powdered sugar.

*Watermelon Cubes, Sherry Dressing, July 7
Cut centre of chilled watermelon into three-fourth-inch cubes and remove seeds. Pour over sherry dressing and let stand in ice box several hours. Arrange for individual service on green leaves, placed on a fancy plate, allowing seven cubes to each portion. For sherry dressing mix one-half cup sugar, one-half cup sherry wine, and a few grains salt.

*Wellington Cheese Croquettes, November 13
Melt three tablespoons butter, add one-third cup flour; then pour on one cup milk. Bring to boiling point and add yolks two eggs slightly beaten and diluted with two tablespoons cream, and two cups soft mild cheese, cut in small cubes. Season with salt and pepper. Spread on a plate and cool. Shape, dip in crumbs, egg and crumbs, and fry in deep fat.

Wheat CrispiesWheat Crispies
January 11, March 8, March 17, June 16, June 29, July 30, August 5, September 23, October 14, November 23, December 30
Wheat Crispies were one of the de Luxe Crackers made by O. B. Gilman. They were one of the prepared foods endorsed by Fannie Farmer.


White Fondant, The Boston Cooking-School Cook Book, p. 546
2 1/2 lbs. sugar                     1 1/2 cups hot water
               1/4 teaspoon cream of tartar
Put ingredients into a smooth granite stewpan. Stir, place on range, and heat gradually to boiling-point. Boil without stirring until, when tried in cold water, a soft ball may be formed that will just keep in shape, which is 238° F. After a few minutes’ boiling, sugar will adhere to sides of kettle; this should be washed off with the hand first dipped in cold water. Have a pan of cold water near at 545hand, dip hand in cold water, then quickly wash off a small part of the sugar with tips of fingers, and repeat until all sugar adhering to side of saucepan is removed. If this is quickly done, there is no danger of burning the fingers. Pour slowly on a slightly oiled marble slab. Let stand a few minutes to cool, but not long enough to become hard around the edge. Scrape fondant with chopping knife to one end of marble, and work with a wooden spatula until white and creamy. It will quickly change from this consistency, and begin to lump, when it should be kneaded with the hands until perfectly smooth.
Put into a bowl, cover with oiled paper to exclude air, that a crust may not form on top, and let stand twenty-four hours. A large oiled platter and wooden spoon may be used in place of marble slab and spatula. Always make fondant on a clear day, as a damp, heavy atmosphere has an unfavorable effect on the boiling of sugar.

White Mountain Cream, The Boston Cooking-School Cook Book, p. 528
1 cup sugar                             1 teaspoon vanilla or
1/3 cup boiling water             1/2 tablespoon lemon juice
White 1 egg
Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm. If not beaten long enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water. This frosting is soft inside, and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.

White Sauce, The Boston Cooking-School Cook Book, p. 266
August 31, October 19, December 12
White Sauce I
2 tablespoons butter   1 cup milk
2 tablespoons flour      1/4 teaspoon salt
                   Few grains pepper
Make same as Thin White Sauce.

White Sauce II
2 tablespoons butter   1 cup milk
3 tablespoons flour      1/4 teaspoon salt
                   Few grains pepper
Make same as Thin White Sauce.

White Soup Stock I, The Boston Cooking-School Cook Book, p. 118
3 lbs. knuckle of veal                     1 large stalk celery
1 lb. lean beef                                   1/2 teaspoon peppercorns
3 quarts boiling water                     1/2 bay leaf
1 onion                                               2 sprigs thyme
6 slices carrot                                   2 cloves
                                                                          French Chef
Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. Boil three or four hours; the stock should be reduced one half.

White Soup Stock II, The Boston Cooking-School Cook Book, p. 118
4 lbs. knuckle of veal                     1/2 teaspoon peppercorns
2 quarts cold water                         1 onion
1 tablespoon salt                            2 stalks celery
                          Blade of mace
Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling-point, skimming frequently. Simmer four or five hours, and strain. If scum has been carefully removed, and soup is strained through double thickness of cheesecloth, stock will be quite clear.

White Soup Stock III, The Boston Cooking-School Cook Book, p. 118
The water in which a fowl or chicken is cooked makes White Stock.

*Wine Jelly, February 13
March 6
Soak two tablespoons granulated gelatine in one-half cup cold water, and dissolve in one and two-thirds cups boiling water; add one cup sugar, one cup sherry wine, one-third cup orange juice, and three tablespoons lemon juice; strain, mould, and chill. 

Wine Sauce, The Boston Cooking-School Cook Book, p. 409
January 28, February 17, March 9, March 14, May 15, October 2, October 19, October 23, November 3, November 26, December 31
1/2 cup butter                     3 tablespoons Sherry or
1 cup powdered sugar          Madeira wine
                        Slight grating nutmeg
Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg.