SEWALL, President of.

250. Blanketed, 249. Blanquette of, 262. Braised, 248. Breslin Potted, 252. Broiled, 245. Chartreuse, 263. Chaud-froid of, 385. Composition of, 85. Table for Reception 601 THE BOSTON COOKING-SCHOOL COOK BOOK CHAPTER I FOOD Food is classified as follows:— 1. Proteid (nitrogenous or albuminous) I. ORGANIC 2. Carbohydrates (sugar and starch) 3. Fats and oils II. INORGANIC 1. Mineral matter Water Artichokes 2.6.