Aberdeen
Sandwiches, 205
Aigrettes, Cheese, 109
Almond-and-Peach Salad, 94
Almonds and Walnuts, To Blanch, 12
Anchovy Salad, 74
Anchovy Toast, 175
with Eggs, 175
Spinach, 176
Anchovies with Olives, 176
Apple,-Celery-and-Walnut Salad, 92
Artichoke Salad, 45
-and-Tomato
Salad, 44
Artichokes à la Bordelaise, 197
Asparagus with Eggs, 193
Peas, 196
Salad, 46
Salad, Egg
Garnish, 47
-and-Cauliflower Salad, 46
Salmon Salad, 46
Tips in
Turnips, 46
Aspic Jelly from Bouillon Capsules, etc., 100
Aspic Jelly, Chicken Stock for, 99
, Consommé
for, 98
for
Garnishing, 97
Oysters
in, 65
Recipe
for, 97
for
Sandwiches, 127, 128
Baba, 216
Baba, Sauce for, 216
Bacon Salad, 84
Bacon Sauce, 27
Baking Powder Biscuit, 139
Balls, Cheese, 107
Bamboo Sprouts, Shrimp-and-Lettuce Salad, 74
Banana-and-Orange Salad, 93
Banana-and-Tapioca Sponge, 218
Bar-le-Duc-and-Cheese Sandwiches, 135
Bean, White, Salad, 32
Bechamel Sauce, 205, 210
Beef, Chopped, 209
, Fillets of, 213
Hash, Corned, 202
Sandwiches, Corned, 119
Beef Tea in Chafing-Dish, 207
Beet-and-Cream Cheese Sandwiches, 125
Beets and Brussels Sprouts, Salad of, 35
Beets, Stuffed, 34
Bernaise Sauce, 28
Beverages with Sandwiches, 118
Biscuit, Baking Powder, 139
, Sandwich, 139
Bluefish Salad, 60, 75
Boiled Dressing for Chicken Salad, 26
Boiled Salad Dressing, 26
Boston Brown Bread, 138
Boudins-de-Saumon Salad, 61
Bread, Boston Brown, 138
, Entire Wheat, 137
, Pulled, 139
, Rice, 138
, Wheat, Two Loaves
of, 137
, for Sandwiches, 116
, To Give Glossy
Crust, 140
Brook Trout Salad, 55
in Aspic, 55
Cabbage and Cauliflower, To Clean, 14
Calf's Head en Tortue, 206
Canapés, Egg, 193
, Epicurean, 205
, Oyster, 168
Cauliflower-and-Asparagus Salad, 46
Cauliflower Salad, Egg Garnish, 49
Caviare Sandwich Rolls, 120
Celery, Apple-and-Nut Salad, 92
-and-Chestnut Salad, 92
Celery-and-Nut in Border, 43
Celery-and-Oyster Salad, 66
Celery Sandwiches, 120
Celery, To Fringe, 15
, To Keep,
16
Ceylon Cocoa, 145
Chafing-Dish Appointments, 153
Chafing-Dish Recipes:
Aberdeen Sandwiches, 205
Anchovy Toast, 175
with Eggs, 175
Spinach, 176
Anchovies with Olives, 176
Artichokes à la Bordelaise,
197
Asparagus Peas, 196
Baba on Wine Cake, 216
Bechamel Sauce, 210
Beef Tea in Chafing-Dish, 207
Bread Sauce, 211
Buttered Lobster, 169
Calf's Head en Tortue, 206
Calves' Brains and Mushrooms, Poulette,
207
Canned Peas with Egg, 198
Cheese Fondue, 186
Chicken Klopps with Bechamel Sauce, 204
Chicken Timbales, 210
Chicken with Mushrooms, 209
Chopped Beef, 209
Chops, etc. Pan Broiled, 212
Clams à la Newburgh, 170
Corned Beef Hash, 202
Crabs à la Creole, 174
Creamed Dishes, 166
Creamed Mushrooms, 197
Creamed Peas, 179
Curried Eggs, 191
Curried Oysters, 164
Curried
No. 2, 165
Curried Sardines, 177
Curried Vegetables, 199
Deviled Dishes, 166
Deviled Crabs, 173
Egg Canapés, 193
Egg Timbales, 211
Egg à la Italienne, 190
Eggs à la Parisienne, 190
Eggs, Creole Style, 192
Eggs, Italian Style, 194
Eggs and Mushrooms à la
Dauphine, 189
Eggs with Asparagus, 193
Spinach, 194
English Monkey, 187
Epicurean Canapés, 205
Escalloped Oysters, 168
Fig Toast, 217
Fillets of Beef, Mushroom Sauce, 213
Fillets of Lamb, Cherry Sauce, 213
Fresh Mushrooms and Sweetbreads, 196
Fricassee of Oysters, 165
Golden Buck, 185
Halibut Rarebit, 184
Ham Timbales, 214
Hawaiian Lobster Curry, 171
Kornlet Oysters, 201
No. 2, 201
Lobster à la Bechamel, 171
Lobster à la Bordelaise, 170
Lobster à la Newburgh, 169
Lobster à la Poulette, 172
Macaroni à la Italienne, 195
Maître d'Hôtel
Butter, 212
Mock Terrapin, 203
Minced Ham à la Poulette, 205
Moulded Halibut with Creamed Peas, 178
Mushroom Cromeskies, 197
Mushrooms and Macaroni, 198
Mushroom Sauce, 210
Mutton Réchauffé,
Creole Style, 215
Oyster Canapés, 168
Oyster Crabs, 174
Oyster Crabs à la
Hollandaise, 172
Oyster Cromeskies, 167
Oyster Rarebit, 185
Oysters, 163
Oysters, No. 2, 163
Oysters à la D'Uxelles, 164
Oysters Sauté, 168
Panned Oysters, 167
Maître d'Hôtel, 167
Pineapple Sponge, 217
Plain Lobster, 170
Potatoes à la
Maître d'Hôtel, 199
Puff Balls, Sautéd, 198
Purée of Fish, 179
Réchauffé of Fish,
180
No. 2, 181
Salmi of Duck or Game, 208
Salmi of Duck No. 2, 208
Salt Codfish in Cream Sauce, 180
Salt Codfish with Tomato Sauce, 179
Sardine Canapés, 177
Sardine Rarebit, 185
Sardines, French Fashion, 177
Sardines on Toast, 181
Scotch Woodcock, 190, 207
Scrambled Eggs à la Union
Club, 188
Scrambled Eggs with Cheese, 188
Scrambled Eggs with Dried Beef, 189
Scrambled Eggs with Oysters, 166
Scrambled Eggs with Smoked Salmon, 188
Scrambled Eggs with Tomatoes, 189
Scrambled Ham and Eggs, 204
Shirred Eggs, 192
Shrimps à la Poulette, 175
Shrimps with Peas, 175
Spaghetti, Queen Style, 203
String Beans à la Lyonnaise,
200
Supreme of Chicken, 211
Sweetbreads, Sautéd, 209
Tapioca and Banana Sponge, 218
Tomato Sandwich, 200
Welsh Rarebit, 183
No. 2, 183
with Ale, 184
White Hashed Potatoes, 199
Woodcock Toast, 206
Yorkshire Rarebit, 186
Chafing-Dishes, Past and Present, 151
Chaud-froid Sauce, White, 101
Cheese Aigrettes, 109
d'Artois, 109
Balls, 107
-and-Cowslip Salad, 49
Croquettes, 108
Custard, 105
Fondue, 186
Fritters, 110
Ramequins, 106
Sandwiches with Bar-le-Duc,
135
Sandwiches with Beets, 125
Nuts, 122
with Scrambled Eggs, 188
Soufflé, 105
Soufflés, Iced, 108
Straws, 106
Cheese with Vegetable Macedoine, 110
Cherry Salad, 91
Cherry Sauce, 213
Cherry,-Strawberry-and-Peach Salad, 95
Chestnuts-and-Celery Salad, 92
Chestnuts, To Shell and Blanch, 12
Chicken, Fillets of, 214
Klopps, 204
and Mushrooms,
209
Rolls, 123
Salad, 78
, Boiled Dressing for, 26
, French, 78
with Mushrooms, 79
Sandwiches, 127
-and-Nut Sandwiches, 127
Stock for Aspic Jelly,
99
Timbales, 210
Chiffonade Salad, 94
Chocolate, Plain, 145
, Rich, 144
, Spanish, 148
Chopped Beef, 209
Chou Paste, 140
Clams à la Newburgh, 170
Claret Cup, 148
Dressing, 22
Jelly, 134
Club Sandwiches, 129
Cocoa, Ceylon, 145
, Plain, 145
, Sultana, 145
Coffee, Boiled, 143
,
Filtered, 143
Cole Slaw, Dressing for, 27
Consommé for Aspic Jelly, 98
Cooked Vegetable Salad, 37
Corned Beef Hash, 202
Sandwiches, 119
Country Salad, 87
Cowslip-and-Cheese Salad, 49
Crab Toast, Mock, 186
Crabs à la Creole, 174
Hollandaise, 172
Deviled,
173
Oyster, 174
Creamed Dishes, 166
Peas, 179
Mushrooms, 197
Cream Salad Dressing, 27
Cress,-Cucumber-and-Tomato Salad, 41
Cress-and-Egg Sandwiches, 122
Cress, To Clean, 14
Cromeskies, Mushroom, 197
, Oyster,
167
Croquettes, Cheese, 108
Cucumber Salad, 36
for Fish, 36
with Shad Roe, 61
, Stuffed, 49
Cupid's Butter Sandwiches, 135
Currant-and-Cheese Sandwiches, 135
Curry, Hawaiian Lobster, 171
Curried Eggs, 191
Oysters, 164
No. 2, 165
Sardines, 177
Vegetables, 199
Custard, Cheese, 105
, Royal, for Aspic, 11
Date-and-Ginger Sandwiches, 132
d'Artois, Cheese, 109
Deviled Dishes, 166
Dressing, Boiled, 26
Boiled,
for Chicken Salad, 26
, Claret, 22
, for Cole Slaw, 27
, Cream Salad, 27
, French, 21
, in
quantity, 22
, for Fruit Salad, 89
, Horseradish, 40
, Mayonnaise, 22
, Composition, 8
Dressings, Boiled and Cream, 9
Dried Beef with Eggs, 189
Duck-and-Olive Salad, 83
Orange , 83
Duck, Salmi of, 208
Duck or Game, Salmi of, 208
Easter Salad, 86
Egg Canapés, 193
Egg and Canned Peas, 198
Egg Lemonade, 146
Egg-and-Cress Sandwiches, 122
Egg-and-Ham Sandwiches, 119
Spinach Sandwiches, 122
Salad, 86
Eggs with Anchovy Toast, 175
Eggs with Asparagus, 193
to Boil for
Garnishing, 11
Eggs, Creole Style, 192
Curried,
191
Italienne,
190, 194
and
Mushrooms, Dauphine, 189
Parisienne, 190
Scrambled
with Cheese, 188
Scrambled
with Dried Beef, 189
Scrambled
with Oysters, 166
Scrambled
with Smoked Salmon, 188
Scrambled
with Tomatoes, 189
Scrambled
à la Union Club, 188
with
Spinach, 194
Eggs, Whites of, To Poach, 11
Endive, To Clean, 13
Endive Salad, 30
English Monkey, 187
Entire Wheat Bread, 137
Epicurean Canapés, 205
Sandwiches, 123
Escalloped Oysters, 168
Fig-and-Nut Salad, 93
Fig Sandwiches, 131
Fig Toast, 217
Fillets of Beef, Mushroom Sauce, 213
Chicken,
214
Halibut
with Cole Slaw, 58
Salad, 57
Lamb,
Cherry Sauce, 213
Filling for Sandwiches, 116
Filtered Coffee, 143
Fish, Purée of, 179
,
Réchauffé of, 180
Fish Réchauffé, No. 2, 181
Fish Salad in Aspic, 59
Fish-and-Mushroom Salad, 65
Fish, Salt Cod in Cream Sauce, 180
Tomato 179
Five-o'clock Tea, 144
Flavoring, 160
Fondue, Cheese, 186
French Dressing, Recipes for, 21
in quantity, 22
French Fruit Sandwiches, 131
Fresh Mushrooms and Sweetbreads, 196
Fricassee of Oysters, 165
Fritters, Cheese, 110
Fruit Jelly for Sandwiches, 134
Fruit Punch, 146
Salad, 89,
90, 91
, Dressing
for, 89
, When to
Serve, 10
Fruit-and-Nut Salad, 90
Game, Salmi of, 208
Gherkins, To Cut for Garnish, 15
Ginger and Date Sandwiches, 132
Gnochi à la Romaine, 107
Golden Buck, 185
Grapefruit Salad, 93
Grapefruit, Pineapple,-and-Pimento Salad, 95
Green Butter Sandwiches, 126
Green Pea Salad, 47
-and-Potato Salad, 47
Halibut, Fillets of, in Aspic, 57
, Moulded, and Creamed Peas,
178
Rarebit, 184
Halibut Salad, 55, 56
for Fish Course, 64
Halibut-and-Cucumber Salad, 56
Halibut Sandwiches with Aspic, 128
and Lettuce
Sandwiches, 124
Ham, Minced, Poulette Style, 205
Ham Salad, 83
Ham-and-Egg Sandwiches, 119
Eggs Scrambled, 204
Ham-and-Tongue Sandwiches, 119
Ham Timbales, 214
Harlequin Sandwiches, 125
Hash, Corned Beef, 202
Herbs, How to Chop, 13
Hollandaise Sauce, 28, 173
Home-Made Soda-Water, 147
Honey Sandwiches, 132, 136
How to Blanch Walnuts and Almonds, 12
and Cook Vegetables, 14
Boil Eggs
Hard, 11
Boil Fish
and Meat, 140
Chop Fresh
Herbs, 13
Clean
Lettuce, Endive, Cress,
etc., 13
Cook
Sweetbreads and Brains, 16
Cut
Radishes for a Garnish, 13
Cut
Gherkins for a Garnish, 15
Fringe
Celery, 15
Keep
Celery, Cress, Lettuce, etc.,
16
Make
Nasturtium and Tarragon
Vinegar, 17
Make Royal
Custard, 11
Sauces, 158
Pickle
Nasturtium Seeds, 16
Poach
Whites of Eggs, 11
Render
Vegetables Crisp, 14
Shell and
Blanch Chestnuts, 12
Shred
Romaine, etc., 15
Use Garlic
or Onion in Salads, 12
Hunter's Sandwich, 136
Individual
Soufflés of
Cheese, 108
Ingredients for One Cup of Sauce, 159
Pint of Sauce, 160
Italian Salad, 84
Jelly, Aspic, from Bouillon Capsules, 100
, , Chicken
Stock for, 99
, , to Chop, 98
, , Consommé
for, 98
, for
Garnishing, 97
, , Oysters in,
65
, , Recipe for,
97
, , for
Sandwiches, 127
, Claret, for
Sandwiches, 134
,
Fruit,
, 134
, Mayonnaise, 25
, Tomato, 43
,
with Salad, 43, 44
|
Klopps,
Chicken, 204
Kornlet Oysters, 201
Lamb, Fillets of, 213
Lemonade, Egg, 146
Lentil Salad, 31
Lettuce, How to Clean, 13
Shred, 15
Salad, 29
Livournaise Sauce, 25
Lobster à la Bechamel, 171
Bordelaise, 170
Buttered, 169
Curry, Hawaiian, 171
Fingers, 124
Lobster Mousseline Salad, 73
Lobster à la Newburgh, 169
Plain, 170
à la Poulette, 172
Lobster Salad, 71
No. 2, No. 3, 71
in Aspic, 72
Lobster in Aspic Sandwiches, 128
Lobster and Mushroom Sandwiches, 121
Macaroni à la Italienne, 195
Macaroni and Mushrooms, 198
Macedoine, Cheese and Vegetable, 110
Macedoine Salad, 35
Mackerel Salad, 60
Salt, Salad, 61
Maître d'Hôtel Butter, 212
Potatoes, 199
Marguerite Salad, 86
Mayonnaise, Curdled, 24
, Jelly, 25
, Making
in Quantity, 23
, Recipe
for, 22
, Red, 24
, Sardine,
25
Measuring, 160
Meat and Fish, Potted, 141
Meats, Fresh, How to Boil, 140
,
Salted,
140
Minced Ham, Poulette, 205
Miroton of Fish and Potato, 58
Mock Crab Toast, 186
Mock Terrapin, 203
Mosaic Sandwiches, 127
Moulded Salmon Salad, 75
Mousse de Poulet Salad, 81, 82
Mushroom Cromeskies, 197
Mushroom Salad with Chicken Medallions, 80
and Fish Salad,
65
Lobster Sandwiches, 121
Sauce, 210
Mushrooms and Chicken, 209
Creamed,
197
and Eggs
Dauphine, 189
Sweetbreads, 196
Mutton Réchauffé, 215
Nasturtium Folds, 125
Nasturtium Seeds, To Pickle, 16
Nut,-Apple-and-Celery Salad, 92
Nut-and-Celery Salad, 92
Nut-and-Cheese Sandwiches, 122
Nut-and-Chicken
122
Nut-and-Fig Salad, 93
Fruit 90
, Litchi,-and-Orange Salad, 88
-and-Orange Salad, 92
Oil, Value of, 8
Onion and Garlic, How to Use, 12
Orange-and-Banana Salad, 93
Litchi Nut
Salad, 88
Walnut Salad, 92
Oyster Canapés, 168
Cromeskies, 167
Rarebit, 185
-and-Celery Salad, 66
-and-Sweetbread Salad, 67
Oysters in Aspic, 65
Oysters in Chafing-Dish, 163
Creamed, 166
Curried, 164, 165
Deviled, 166
à la D'Uxelles, 164
Escalloped, 168
, Fricassee of, 165
, Kornlet, 201
, Panned, 167
,
Maître d'Hôtel, 167
Sauté, 168
with Scrambled-Eggs,
166
Pan-Broiling, 212
Panned Oysters, 167
Paste, Chou, 140
Pastry Bag and Tubes, To Decorated Salads, 18
Pâté-de-Foie-Gras in Aspic, 85
Sandwiches, 122
Peach-and-Almond Salad, 94
Peach Salad, 95
Peach,-Strawberry-and-Cherry Salad, 95
Peanut Sandwiches, 125, 126
Peas, Creamed, 179
with Egg, 198
Pineapple-and-Pimento Salad, 95
Pineapple Sandwiches, 133
Pineapple Sponge, 217
Plain Chocolate, 145
Plain Cocoa, 145
Potato Salad, 32, 33
,
German Style, 37
with Mayonnaise, 50
-and-Nasturtium Salad, 34
Potatoes, Maître d'Hôtel, 199
, White Hashed, 199
Potted Meats and Fish, 141
Puff Balls, Sautéd, 198
Puff Paste Sandwiches, 133
Pulled Bread, 139
Punch, Fruit, 146
à la Nantes, 146
Radishes, To Cut for Garnish, 13
Ramequins, Cheese, 106
Rarebit, Halibut, 184
, Oyster, 185
, Sardine, 185
, Welsh, 183
, No. 2, 183
, With Ale, 184
, Yorkshire, 186
Réchauffé of Fish, 180, 181
Mutton, 215
Réchauffés, Concerning, 202
Rice Bread, 138
Rich Chocolate, 144
Rolls, Salad, 138
Rolls, Wedding Sandwich, 129
Romaine, To Shred, 15
Rose Leaf Sandwiches, 132
Royal Custard for Garnishing, 11
Russian Salad, 62
Vegetable Salad, 48
Sandwiches, 121
Salad Dressing, Boiled, 26
Salad Dressing, Cream, 27
Dressings,
Use of, 7
, Fruit, When to
Serve, 10
Making,
Important Points in, 9
Rolls, 138
Salad:
Anchovy, 74
Apple,-Celery-and-English-Walnut, 92
Artichoke, 45
Asparagus, 47
Asparagus and
Salmon, 46
Asparagus and
Cauliflower, 46
Bacon, 84
Bluefish, 75
Boudins-de-Saumon, 61
Brook Trout, 55
Brook Trout in
Aspic, 55
Brussels Sprouts and
Beet, 35
Cauliflower, 39
Cauliflower, Egg
Garnish, 49
Celery-and-Chestnut,
92
Celery-and-Nut, 43
Cherry, 91
Chicken, 78
Chicken-and-Fresh
Mushroom, 79
Chicken, No. 3, 79
Chicken, No. 4, 79
Chiffonade, 94
Combination, A Few,
30
Cooked Vegetable
Salad, 37
Country, 87
Cowslip-and-Cream
Cheese, 49
Cress,-Cucumber-and-Tomato, 41
Cucumber, 36
Cucumber for Fish
Course, 36
Duck-and-Olive, 83
Duck-and-Orange, 83
Easter, 86-87
Endive, 30
Endives-Tomato-and-Green-String-Bean, 36
Fig-and-Nut, 93
Fillets of Halibut
in Aspic, 57
Fillets of Halibut
with Cole Slaw, 58
Fish Moulded in
Aspic, 59, 60
French Chicken, 78
Fruit, 89, 91
Fruit-and-Nut, 90, 91
Grapefruit, 93
Grapefruit,-Pineapple-and-Pimento, 95
Green-Pea, 47
Green-Pea-and-Potato, 47
Green and White, 88
Halibut, 55, 56
Halibut-and-Cucumber, 56
Halibut (for Fish
Course), 64
Ham, 83
Italian, 84
Lentil, 31
Lettuce, 29
Lettuce,-Bamboo-Sprouts-and-Shrimps, 74
Lobster, 71
Lobster, No. 2, 71
Lobster, No. 3, 71
Lobster in Ring of
Aspic, 72
Macedoine, 35
Macedoine of
Vegetable, 47
Mackerel or
Bluefish, 60
Marguerite, 86
Miroton of
Fish-and-Potato, 58
Mousse-de-Poulet,
81, 82
Moulded Salmon
Salad, 75
Mousseline of
Lobster, 75
Mushroom with
Medallions of Chicken, 80
Orange-and-Litchi
Nut, 88
Orange-and-Walnut, 92
Orange-and-Banana, 93
Oysters in Aspic, 65
Oyster-and-Celery, 66
Oyster-and-Sweetbread, 67
Pâté de Foie Gras in Aspic, 85
Peach, 15
Peach-and-Almond, 94
Peach,-Strawberry-and-Cherry, 95
Potato, 32, 33
Potato-and-Nasturtium, 34
Potato, German
Style, 37
Potato with
Mayonnaise, 50
Russian, 62
Russian Vegetable, 48
Salmon, 63
Salt Mackerel, 61
Sardine, 69
Sardine, No. 2, 69
Sardine-and-Egg, 70
Scallop, 68
Shad-Roe-and-Cucumber, 61
Shells of
Fish-and-Mushrooms, 65
Shrimp, 68
Shrimp in Cucumber
Boats, 67
Shrimp with Aspic
Border, 67
Spanish, 63
Spinach-and-Egg, 86
Spinach-and-Tongue,
85
Stuffed Cucumber, 49
Stuffed Beet, 34
Stuffed Tomato, 40
Sweetbread-and-Cucumber, 77
Tomato-and-Artichoke, 44
Tomato-and-Onion, 36
Tomato-and-Sweetbread, 40
Tomato, Horseradish
Dressing, 40
Tomato Jelly, No. 2,
43
Tomato Jelly with
String Beans, 44
Tomatoes Farces
à l'Aspic, 42
Tomatoes Stuffed
with Nuts and Celery, 39
Tomatoes Stuffed
with Cucumber, 41
Tomatoes Stuffed
with Jelly, 42
Turkey-and-Chestnut,
83
Turnip with
Asparagus Tips, 46
Turquoise, 94
White Bean, 32
Salads, Arrangement of, 8
Salads, Decorating with Bag and Tubes, 18
Salads, Dressing of, 6
,
Introduction to Subject, 3
Salads, when Served with French Dressing, etc., 9
, Serving
with Cheese, 10
Salmi of Duck or Game, 208
Salmon Salad, 63
,
Moulded, 75
Salmon-and-Asparagus Salad, 46
Sandwiches: Aberdeen, 205
Beet-and-Cream-Cheese, 125
Beverages Served
with, 118
Bread for, 116
Caviare Roll, 120
Celery, 20
Cheese-and-Bar-le-Duc, 135
Cheese-
-English-Walnut, 122
Chicken-and-Nut, 127
Chicken Roll, 123
Chicken Salad, 127
Club, 129
Corned Beef, 119
Cress-and-Egg, 122
Cupid's Butter, 135
Date-and-Ginger, 132
Egg-and-Spinach, 122
Epicurean, 123
Fig, 131
Filling for, 116
French Fruit, 131
Fruit or Claret
Jelly, 134
Fruit with Whipped
Cream, 133
Green Butter, 126
Halibut with Aspic
Jelly, 128
Halibut-and-Lettuce,
124
Ham-and-Egg, 119
Tongue, 119
Harlequin, 125
Honey, 132
Hunters', 136
Lobster with Aspic,
128
Lobster Fingers, 124
Milwaukee, The, 129
Mosaic, 127
Mushroom-and-Lobster, 121
Nasturtium Fold, 125
Pâté de Foie Gras (Imitation), 122
Peanut, 125, 126
Pineapple, 133
Puff Paste, 133
Rose Leaf, 132
Russian, 121
Sardine, 120
Shad-Roe-and-Butter,
126
Tomato, 200
Tongue-and-Veal, 120
Tower of Babel, 124
Violet, 132
Wedding Sandwich
Roll, 129
Whipped Cream, 133
Sardine Canapés, 177
Sardine-and-Egg Salad, 70
Sardine Mayonnaise, 25
Rarebit, 185
Salad, 69
Sandwiches, 120
Sardines, Curried, 177
, French Fashion, 177
on Toast, 181
Sauce for Baba, 216
Sauce, Bacon, 27
, Bechamel, 205, 210
, Bernaise, 28
, Bread, 211
, Chaud-froid, 101
, Cherry, 213
, Hollandaise, 28,
173
, Ingredients for
One cup, 159
,
pint, 160
, Livournaise, 25
, Mayonnaise, 22
, Mushroom, 210
, Tartare, 25
, Tomato, 179
Sauces, How to Make, 158
, Stock
for use in, 99
Scallop Salad, 68
Scotch Woodcock, 190, 207
Scrambled Eggs with Cheese, 188
Dried Beef, 189
Ham, 204
Oysters, 166
Smoked Salmon, 188
Tomatoes, 189
à la Union Club, 188
Shad-Roe-and-Butter Sandwiches, 126
Shad-Roe-and-Cucumber Salad, 61
Shells of Fish and Mushrooms, 65
Shirred Eggs, 192
Shrimp Salad, 68
Aspic Border, 67
,
Cucumber Boat, 67
, Bamboo-and-Lettuce
Salad, 74
Shrimps with Peas, 175
à la Poulette, 175
Smoked Salmon with Eggs, 188
Soda-Water, Home-Made, 147
Soufflé, Cheese, 105
Soufflés,
Iced, 108
Spaghetti, Queen Style, 203
Spanish Chocolate, 148
Spanish Salad, 63
Spinach-and-Egg Salad, 86
with Eggs, 194
-and-Tongue Salad, 85
Sponge, Pineapple, 217
, Tapioca
and Banana, 218
Stock, Chicken, for Aspic, 99
Stock, Fish, 100
for
Sauces, 99
Straws, Cheese, 106
Strawberry,-Peach-and-Cherry Salad, 95
String Beans, Lyonnaise, 200
Sultana Cocoa, 145
Sweetbread-and-Cucumber Salad, 77
Sweetbreads-and-Brains, To Cook, 16
Mushrooms, 196
Sautéd, 209
Tapioca-and-Banana Sponge, 218
Tartare Sauce, 25
Tea, Beef, in Chafing-Dish, 207
Tea, Five o'clock, 144
Terrapin, Mock, 203
Timbales, Chicken, 210
, Egg, 211
, Ham, 214
Toast, Fig, 217
, Mock Crab, 186
, Woodcock, 206
Tomato-and-Artichoke Salad, 44
Tomato, Bean-and-Endive Salad, 36
Tomato,-Cress-and-Cucumber Salad, 41
Tomato Jelly, 43
Salad, 43, 44
Tomato-and-Onion Salad, 36
Tomato Salad, Horseradish Dressing, 40
Tomato Salad, Stuffed, 40
Tomato Sandwich, 200
-and-Sweetbread Salad, 40
Tomatoes Farces à l'Aspic, 42
Tomatoes with Scrambled Eggs, 189
Tomatoes Stuffed with Celery and Nuts, 39
Tomatoes Stuffed with Cucumber, 41
Jelly, 42
Tongue-and-Ham Sandwiches, 119
-and-Spinach Salad, 85
Veal
Sandwiches, 120
Tower of Babel, 124
Turkey-and-Chestnut Salad, 83
Turnips and Asparagus in Salad, 46
Turquoise Salad, 94
Two Loaves of Wheat Bread, 137
Veal-and-Tongue Sandwiches, 120
Vegetable, Cooked, Salad, 37
Vegetable Salad, Macedoine of, 47
Vegetable Salad, Russian, 48
Vegetables, To Blanch and Cook, 14
, Curried,
199
, To
Render Crisp, 14
Vinegar, Fines Herbes, 17, 18
, Nasturtium, 77
, Tarragon, 17
Violet Sandwiches, 132
Watercress, How to Keep, 16
Wedding Sandwich Rolls, 129
Welsh Rarebit, 183
No. 2, 183
with Ale, 184
Whipped Cream Sandwiches, 133
White Hashed Potatoes, 199
Wine Cake (Baba), 216
Woodcock Scotch, 190, 207
Woodcock Toast, 206
Yorkshire Rarebit, 186 |
