• WAFERS, ALMOND, XXX¶43; Brandy, XXXVIII¶18; English Rolled, I, XXX¶44; Kornettes, XXX¶41; Rolled, XXX¶42; Scotch, XXX¶16; Scottish Fancies, XXX¶18; Swedish, XXX¶38; Vanilla, XXX¶19; Wintergreen, XXXIII¶34.

• Waffles, V¶47; Raised, V¶52; Rice, V¶50; Virginia, V¶51; with Boiled Cider, V¶49.

• Waldorf Salad, XXI¶90.

• Walnut Cake, XXXI¶50.

• Walnuts, Creamed, XXXIII¶40; Dipped, XXXIII¶53; Jellied, XXV¶48.

• Warming over Beef, XII¶98; over Fish, XI¶41; over Mutton and Lamb, XIII¶45; over Potatoes, XX¶26; over Poultry and Game, XVII¶89; over Veal, XIV¶20.

• Washington Pie, XXXI¶41.

• Water, IV¶41; Acidulated, XL¶8; Alkaline and Mineral, I; Apollinaris, I¶18; Boiled, XIX¶13; Distilled, I¶17; Hard, XXIV¶18; Ice, XXVI¶114; Lime, I¶49; Lithia, I¶18; Poland, I¶18; Saline, I¶18; Seltzer, I¶18; Soda, I¶18; Soft, XXX¶14; Sulphur, I¶18; Temperature of, I¶16; Toast, IV¶87; Vichy, I¶18.

• Watercress and Cucumber Salad, XXI¶31; Dressed, XXI¶29; Soup, Cream of, VIII¶59.

• Ways of Baking, II; of Boiling, II; of Boning, II; of Braising, II; of Cooking, II¶31; of Cooking Fish, XI¶46; of Egging and Crumbing, II; of Fricasseeing, II; of Frying, II¶40; of Larding, II; Ways of Preparing Food for Cooking, II¶57; of Roasting, II; of Sauteing, II; of Stewing, II.

• Wedding Cake I, XXXI¶98; Cake II, XXXI¶99.

• Welsh Rarebit I, XXXV¶25; Rarebit II, XXXV¶26.

• Wheat, IV¶3; Processes of Milling, IV.

• White Bait Garnish, X¶20; Corn Cake, V¶29; Corn Meal Cake, V¶32; Fish, XI¶122; Fish, Planked, XI; Fondant, XXXIII¶44; Mountain Cream, XXXII¶23; Nut Cake, XXXI¶80; Sauce I, XVIII¶5; Sauce II, XVIII¶6; Sauce, Thick, for Cutlets and Croquettes, XVIII; Sauce, Thin, XVIII¶3; White Bait Soup, VIII; Soup, French, VIII¶40; Soup Stock, VIII¶36; Soup Stock I, VIII¶36; Soup Stock II, VIII¶37; Soup Stock III, VIII¶38.

• Wiersbick's Salad, XXI¶59.

• Windsor Sandwiches, XXXIV¶16.

• Wine Cream, XXV¶26; Dressing, XXV¶32; Jelly I, XXV¶42; Jelly II, XXV¶43; Sauce, XXIV¶20.

• Wintergreen Wafers, XXXIII¶34.