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<emph rend="bold">NOVEMBER 28</emph>

BREAKFASTHothouse raspberries with creamOatmeal and creamStewed lamb kidneysRollsCoffee

LUNCHEONGrapefruit with cherriesTurkey hash on toastCoffee éclairsOolong tea

DINNERConsommé aux quenellesRipe California olivesCultivated brook trout, HollandaisePotatoes natureRoast ribs of prime beefStewed tomatoesMashed potatoesLettuce saladEnglish breakfast tea ice creamAssorted fancy cakesCoffee

SUPPERWelsh rabbit

<emph rend="bold">Stewed lamb kidneys.</emph> Split six kidneys, remove the skin, and cut in thin slices. Have a pan ready with hot butter and fry on a quick fire for a few seconds. Take kidneys from pan, and add one soupspoonful of flour to the sauce and let simmer until brown. Add one cup of stock or hot water, salt and pepper, and reduce one-half. Return the kidneys to the sauce, but do not let them boil or they will become hard. Before serving add a little sherry wine or chopped parsley.

<emph rend="bold">Turkey hash on toast.</emph> Cut turkey in small dices, put in sauce pan, cover with two-thirds boiling cream and one-third cream sauce, season, boil for a few minutes, and serve on hot dry toast.

<emph rend="bold">Welsh rabbit.</emph> Cut one pound of American cheese in very small dices. Put in pan with a small pinch of Cayenne pepper, one spoonful of ale or beer, one teaspoonful of Worcestershire sauce, and put on fire to melt. Do not stir until cheese is quite soft; then stir well with whip till it is melted and boiling. Pour over toast on a very hot china platter or shirred egg dish.

<emph rend="bold">French bread.</emph> One gallon of warm water, two ounces of yeast, three ounces of salt, three ounces of sugar and three ounces of lard. Dissolve the yeast, salt, sugar and lard in the water, and mix in flour enough to form a medium-stiff dough. Work it until smooth, cover with a cloth and let it raise for one-half hour. Then form the dough into long loaves and about two

inches thick. Lay them on a cloth dusted with flour and let them raise to nearly double in size. Moisten the tops with milk, make several diagonal cuts on each loaf half way through, and bake in a rather hot oven.

<emph rend="bold">Homemade bread.</emph> One quart of warm water, one quart of warm milk, two ounces of yeast, one ounce of salt and one-quarter of a pound of melted lard or butter. Dissolve the yeast in the milk and butter, and add the salt and butter, or lard. Add enough flour to make a medium dough, mix, beat well and cover. Allow to raise for about four hours. Divide the dough in four parts, roll and place in moulds or pans and let raise another hour before baking.



BREAKFASTOrange juiceScrambled eggs with anchoviesRollsCoffee

LUNCHEONÉcrevisses with mayonnaiseLamb chops sauté, aux cèpesSybil potatoesCup custardCoffee

DINNERToke Point oysters on half shellCream of summer squashFilet mignon, ChéronGeorgette potatoesRavachol saladPistache ice creamBaked AlaskaCoffee

<emph rend="bold">Scrambled eggs with anchovies.</emph> Put some fillets of salted anchovies in oil and leave for a few days; or use anchovies in oil. Salt the scrambled eggs lightly and lay the anchovies crosswise over the top.

<emph rend="bold">Écrevisses with mayonnaise.</emph> Prepare the écrevisses en buisson. When cold remove the tails from the shells and serve on platter with lemons and parsley. Mayonnaise separate.

<emph rend="bold">Lamb chops sauté, aux cépes.</emph> Fry the chops in sauté pan, in oil. When done put on platter. Slice some cépes, (a specie of mushroom) season with salt and pepper and fry for a few seconds. Just before removing from the fire add a little garlic, and pour all over the chops. Sprinkle with chopped parsley.

<emph rend="bold">Georgette potatoes.</emph> Use potato croquette dough. Roll on table to the thickness of a cork and about ten inches long. Make a hollow the entire length and fill with purée of spinach. Bring the edges of the hollow together and roll again so the spinach will be in the middle of

the potato dough and not visible. Cut in pieces two inches long, roll in bread crumbs, and fry in the same manner as croquettes.

<emph rend="bold">Ravachol salad.</emph> Use whole leaves of romaine. Place alternate slices of grape fruit and orange on top until the leaves are covered. Put some narrow strips of red pepper across the top, pour French dressing over all, and decorate with unsweetened whipped cream.

<emph rend="bold">Filet mignon, Chéron.</emph> Small fillets of beef sauté in butter. Cover with Béarnaise sauce, and garnish with artichoke buttons, macédoine, (mixed vegetables) and fleurons.

<emph rend="bold">Fleurons.</emph> Used for garnishing entrées, Newburg or chafing dish preparations, fish, etc. Take some puff paste, with six turns, roll it to about one-eighth inch in thickness, cut with a half moon cutter about two inches in diameter, and place on a pan moistened with water. Wash the tops with eggs and bake in a hot oven.



BREAKFASTHominy and creamCalf's liver and baconBaked potatoesRollsCoffee

LUNCHEONStuffed tomatoes, NanaPoached eggs, PersanneBroiled squab on toastCold asparagus, mustard sauceSaratoga chip potatoesGerman apple cakeCoffee

DINNEROnion soup, au gratinCeleryPlanked striped bassRoast leg of veal, au jusCardon à la moellePotatoes à la ReineEscarole and chicory saladNeapolitan ice creamAssorted cakesCoffee

<emph rend="bold">Stuffed tomatoes, Nana.</emph> Put four nice medium sized tomatoes in boiling water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well. After filling place the tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold.

<emph rend="bold">Calf's liver and bacon.</emph> Slice the liver about two-thirds of an inch thick. Salt, pepper, pass through olive oil and broil, but not too well done or the liver will be hard. Serve broiled bacon on top, maître d'hôtel sauce, and garnish with lemon and parsley.

<emph rend="bold">Mustard sauce, cold.</emph> For asparagus, artichokes, etc. To one cup of mayonnaise sauce add one soupspoonful of French mustard. Mix well.

<emph rend="bold">Lunch rolls.</emph> Two pounds of flour, one ounce of yeast, one ounce of salt, one pint of water. Dissolve the yeast and salt in the water, add the flour and mix, making a rather hard dough. Put into a basin, cover with a cloth, and allow to stand for four hours. Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick. Put on a cloth on a special roll plank made for the purpose. Take care that the rolls are sufficiently far apart so they will not touch when they raise. Let them set for about one-half hour. Then cut each roll of dough in three parts with a sharp knife, make two incisions in the top of each, put into a pan and bake for about twenty minutes.

<emph rend="bold">Cardons à la moelle.</emph> Cardon is a vegetable, a thistle-like plant related to the artichoke. It can be obtained in cans. Empty into a vessel and warm in its own juice. Parboil some sliced beef marrow, put into a brown gravy with the juice of one lemon and some chopped parsley. Remove cardon from its broth, put on a platter and pour the brown sauce and marrow over all.


<emph rend="bold">DECEMBER 1</emph>

BREAKFASTPreserved figs with creamForce with creamDry toastCoffee

LUNCHEONCold fillet of sole, RavenSpring lamb Irish stewCream puffsCoffee

DINNERConsommé SévignéSalted Brazil nutsSweetbreads braisé, PomapadourChâteau potatoesTerrine de foie gras à la geléeHearts of romaine,Roquefort dressingMeringue à la crème, ChantillyCoffee

<emph rend="bold">Cold fillet of sole, Raven.</emph> Cook four fillets of sole in white wine and place on a platter. Simmer two spoonsful of finely

chopped shallots in butter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish. Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise. Spread over the fillets, and cover with a mayonnaise rose. Decorate to taste with fancy-cut truffles, pickles, etc. Serve very cold.

<emph rend="bold">Consommé Sévigné.</emph> White meat of chicken and smoked beef tongue cut Julienne. (in the shape of matches). Serve in consommé with a sprinkle of chopped chervil.

<emph rend="bold">Sweetbreads braisé, Pompadour.</emph> Braise the sweetbreads until about two-thirds done. Cool a little and cover with a thin layer of chicken force meat. Decorate all around with chopped tongue, with chopped truffles in the center. Replace in pan, using the same stock used before, but strained. Cover with buttered manilla paper and return to oven to finish cooking. Serve with own gravy and a little Maderia sauce.

<emph rend="bold">Terrine de foie gras à la gelée.</emph> Put the foie gras on ice for a few hours. Carve from the terrine with a table spoon and place on a platter covered with a napkin. Decorate with meat jelly cut in triangles and chopped, and parsley in branches.

<emph rend="bold">Gelée. (Meat jelly).</emph> Take any kind of good stock. Put in the whites of six eggs to each gallon to clarify it. Add one pound of chopped raw beef to the gallon. Also one sliced onion, one carrot, one leek, a little celery and parsley, a few pepper berries, one bay leaf and a clove. Stir well and add slowly the hot stock. Soak twelve leaves of gelatine in cold water for ten minutes and add. Bring to a boil slowly, stirring from time to time. When it comes to a boil it must be clear. Strain through very fine cheese cloth, being careful not to stir up the meat so that it will cloud the broth. Season with salt and a very little Cayenne, add a glass of good sherry, and allow to cool.

<emph rend="bold">Meringue à la crè, Chantilly.</emph> Whip some cream until stiff, add some powdered sugar, flavor with vanilla. Put one spoonful between each two meringue shells, dress on a plate, and decorate with some of the same cream passed through a pastry bag with a star mould.



BREAKFASTBaked applesOatmeal with creamButter toastCoffee LUNCHEONEggs, TivoliMiroton of beef, en bordureCabinet puddingCoffee

DINNERBlue Point oystersConsommé Doria

Fillet of sole, St. MaloTournedos, BoulangerSoufflé potatoesRoquefort cheeseCrackersCoffee

<emph rend="bold">Eggs, Tivoli.</emph> Cut a piece of homemade bread into a cube and fry in butter. Open one side with a sharp knife and scoop out the center. Place in the cavity a poached egg, cover with cream sauce, sprinkle a little grated cheese on top, and bake until brown.

<emph rend="bold">Miroton of beef, en bordure.</emph> Use left over boiled or braised beef, and cut in thin slices. Put into sauce pan one sliced onion with a piece of butter, and simmer until nice and brown. Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry. Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes. Dish into a deep platter, or individual shirred egg dishes, make a border of potato croquet dough, sprinkle grated cheese on top and bake till brown.

<emph rend="bold">Consommé Doria.</emph> Consommé tapioca, with chopped truffles and sherry wine.

<emph rend="bold">Fillet of sole, St. Malo.</emph> Fillet of sole au vin blanc with the addition of lobster sauce with scallops, and lobster and oysters cut in small squares.

<emph rend="bold">Tournedos, Boulanger.</emph> Small fillets of beef sauté, with sauce Madére. Garnished with fried calf's brains and artichoke bottoms stuffed with spinach.

<emph rend="bold">Soufflé potatoes.</emph> Peel the potatoes to oval shape. Do not wash but wipe with a napkin. Cut lengthwise in strips about an eighth of an inch in thickness. Place in swimming fat or lard that is merely warm and put on fire to get hot. When the potatoes are nearly done they will swim on top of the fat and swell up like little cushions. When all are on top take out and throw into very hot fat to color them. Remove, salt, and serve on napkin.



BREAKFASTPreserved figsBoiled eggsCorn muffinsCoffee

LUNCHEONGrapefruitEggs en cocotte, ItalienneChicken hash, VictorEndive saladCup custardCoffee

DINNERHors d'oeuvre variésCream of squashAiguillettes of bass, à la RusseSquab sauté, TyrollienneAnna potatoesStrawberry ice creamAssorted cakesCoffee

<emph rend="bold">Corn Muffins.</emph> One-half pound of corn meal, one-half pound of flour, two ounces of melted butter, four eggs, one pint of sour milk, one-half cup of molasses, one teaspoonful of soda and one teaspoonful of salt. Sift together the corn meal, flour and salt. Dissolve the soda in the sour milk, add the eggs, well beaten, the molasses, the butter and the sifted ingredients. Beat well and bake in a well-greased muffin pan.

<emph rend="bold">Eggs en Cocotte, Italienne.</emph> Put in buttered cocotte dish one raw egg, cover with sauce Italienne, put a little grated cheese and a small piece of butter on top and bake in oven.

<emph rend="bold">Italienne sauce.</emph> Chop six shallots very fine and simmer in sauce pan with two ounces of butter. Do not let the shallots become brown or they will lose their flavor. Add some chopped fresh or canned mushrooms (about a can full), and one glass of white wine, and boil until reduced almost dry. Then add one and one-half pints of brown gravy, and boil again for a few minutes. Season with salt and pepper to taste, and sprinkle with chopped parsley. This sauce is used for many entrée dishes.

<emph rend="bold">Endive salad.</emph> Endive is a species of chicory salad, originally imported from France. Cut in two lengthwise and lay on platter or individual plates. Serve with a sauce of salt, pepper, and one-fourth tarragon vinegar to three-fourths olive oil. Sprinkle with chopped chervil.

<emph rend="bold">Chicken hash, Victor.</emph> Take the white meat of a boiled chicken or soup hen and cut in half inch squares, and half as much fresh-boiled potatoes cut the same way. Chop six shallots very fine and simmer in four ounces of sweet butter, but do not let them become colored. Add the chicken and potatoes, and cover with clear chicken broth. Season with salt, pepper and a little chives, and let simmer for five minutes. Serve in a chafing dish with a sprinkle of chopped chervil on top. Melba toast separate.



BREAKFASTGrapefruit juiceShredded wheat biscuit with creamEnglish muffinsCoffee

LUNCHEONCasaba melonEggs aromaticEnglish lamb chops,

XX Century ClubLettuce saladPistache éclairsCoffee

DINNERBlue Point oystersFillet of bass, shrimp sauceBraised beef, Cumberland styleBaked Hubbard squashMashed potatoesEndive saladVanilla ice creamAssorted cakesCoffee

<emph rend="bold">Eggs aromatic.</emph> Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top before serving.

<emph rend="bold">English lamb chops, XX Century Club.</emph> Broil the chops, garnish with pimentos stuffed with purée of sweet potatoes. Serve with sauce Madére.

<emph rend="bold">Pistache Éclairs.</emph> Same as chocolate éclairs. Cover with pistache icing.

<emph rend="bold">Pistache icing.</emph> To white icing add some pistache essence, or orange flower extract, and a little green coloring.

<emph rend="bold">Fillet of bass, shrimp sauce.</emph> Place the fillets in a buttered pan, season with salt, add one-half glass of white wine, and a little stock or water. When cooked dish up on platter and cover with shrimp sauce.

<emph rend="bold">Shrimp sauce.</emph> To some white wine sauce (sauce vin blanc) add some shrimps.

<emph rend="bold">Braised beef with calf's feet.</emph> Take a piece of round or rump of beef, season with salt and pepper, put in pot with two onions cut in four, two carrots, and a piece of butter. Roast until nice and brown. Then add one spoonful of flour and brown again. Add one glass of claret, one quart of stock, three tomatoes cut in four, or canned tomatoes, and a bouquet garni. Bring to a boil, cover tight and put in oven till very well done. This is braised beef, plain. When served Cumberland style (with calf's feet) add the feet at the same time as the claret and stock, and strain the sauce when done. If the feet are not served with the beef they may be used as an entrée.

<emph rend="bold">Baked Hubbard squash.</emph> Cut the squash in four, remove the seeds, salt and pepper, put a piece of butter on top of each piece of squash and bake in oven.



BREAKFAST

Sliced orangesBoiled salt mackerelBaked potatoesCorn breadCoffee

LUNCHEONClam broth in cupsRipe olivesFillet of turbot, PelissierPotatoes ParisienneSpinach aux croutonsOmelette au rhumCoffee

DINNERLobster chowderCelery.Salted English walnutsAiguillettes of sole, VenitiennePlanked striped bassCucumber saladBrussels sprouts and chestnutsApple CharlotteCoffee

<emph rend="bold">Clam broth.</emph> Take hard or soft clams and wash well. Put in vessel with just water enough to cover, a little salt and a small piece of raw celery. Boil for fifteen minutes, and strain through cheese cloth.

<emph rend="bold">Clam broth, Chantilly.</emph> Serve whipped cream separate, or on top of each cup.

<emph rend="bold">Consommé en Bellevue.</emph> Half chicken broth and half clam broth mixed. Serve in cups with whipped cream on top.

<emph rend="bold">Clam chowder.</emph> Chop two onions, one leek, a piece of celery and one green onion in small pieces; also cut one-half pound of salt pork in small squares. Put all together in a vessel with two ounces of butter and simmer till well done. Then add one gallon of stock or fish broth, four potatoes cut in half inch squares, salt, pepper, a little paprika, one teaspoonful of sugar, one teaspoonful of chopped thyme, a little chopped parsley, and four peeled tomatoes cut in small dices; or chopped canned tomatoes. Bring to a boil and let cook for about one hour. Put one hundred well-washed Little Neck clams in a separate vessel and put on fire with one-half glass of water and boil for ten minutes. Strain the broth and add to the chowder. Remove the clams from the shells, cut in four pieces and add to the chowder with one cup of cracker meal, and boil for four minutes. Serve with broken crackers.

<emph rend="bold">Lobster chowder.</emph> Same as clam chowder with the exception of lobster cut in small dices instead of the clams.

BREAKFASTBananas with creamBoiled eggsDry toastChocolateWhipped cream

LUNCHEONFish salad, ravigoteBroiled lamb chopsFrench fried potatoesCauliflower PolonaiseGerman coffee cakeLunch rolls Tea

DINNERCream of endivesFillet of flounder, ChevreuseChicken sauté, AmbassadriceCarrots, VichyFondante potatoesEscarole saladPeach ice creamAssorted cakesCoffee

SUPPEROysters pouletteSt. Francis rollsNesselrode puddingLady fingersDemi tasse

<emph rend="bold">Oysters poulette.</emph> Open three dozen oysters, put in vessel with their own juice and bring to a boil. Drain off the broth, cover oysters with a pint of poulette sauce, and serve in chafing dish.

<emph rend="bold">Carrots, Vichy.</emph> Slice some tender carrots very fine, place in buttered sauce pan, season with salt and a little pepper, and simmer over a slow fire. Then add a little chicken broth or soup stock and cook until soft. Mix one teaspoonful of flour with three ounces of butter, add to the carrots and simmer for five minutes. Serve with chopped parsley.

<emph rend="bold">Chocolate.</emph> For each person take one rib or bar of chocolate. Cut in very small pieces, put in pot and add one spoonful of water and let chocolate melt. Add one large cup of very hot milk for each person, and bring nearly to the boiling point.

<emph rend="bold">Fish salad, ravigote.</emph> Any kind of boiled fish that may be left over. Remove the bones and skin, break the fish in small pieces and lay on lettuce leaves. Cover with Tartar sauce, garnish with sliced pickles, pickled beets and hard-boiled eggs.

<emph rend="bold">Cream of endives.</emph> Prepare the same as cream of cauliflower, using endives instead.

<emph rend="bold">Fillet of flounder, Chevreuse.</emph> Stuff the fillets with halibut force meat, put in buttered pan and cook in white wine. Cover with Béarnaise sauce mixed with a little purée of tomatoes.

<emph rend="bold">Chicken sauté, Ambassadrice.</emph> Jointed chicken sauté in butter, sauce suprême, garnished with truffles, mushrooms and goose liver sauté.

<emph rend="bold">Goose liver sauté.</emph> Salt and pepper some fresh goose livers, roll in flour, put in pan with fresh butter and simmer until done. For garnishing entrée dishes the imported goose liver au natural can be obtained in cans. Remove the fat from the top of the can, cut the liver out in slices, season with salt and pepper, put in flour, and fry very quickly in sweet butter. Serve as a garnish or as an entrée.

<emph rend="bold">Goose liver sauté aux truffes.</emph> Put goose liver sauté in chafing dish and cover with sauce Périgord.

<emph rend="bold">Sauce Périgord.</emph> Slice six truffles very thin, put in vessel with a glass of dry sherry wine and reduce until it is nearly dry. Then add one-half pint of brown gravy, seasoned with salt and Cayenne pepper, and cook for ten minutes.



BREAKFASTOatmeal with creamBaked beans, Boston styleBoston brown breadCoffee

LUNCHEONMariniert herringBoiled potatoesRollsCoffee

DINNERChicken okra soupSalted pecansFillet of sole, NormandeRoast ribs of beefAsparagus, HollandaiseBrabant potatoesBijou saladHazelnut ice creamAlsatian wafersCoffee

<emph rend="bold">Corn bread.</emph> One-half pound of yellow corn meal, one-half pound of flour, one teaspoonful of baking powder, three eggs, one ounce of melted butter, one teaspoonful of salt, one pint of milk and one-half cup of boiling water. Pour the boiling water over the corn meal and allow it to become

cold. Beat the yolks of the eggs and add to the cornmeal and allow it to become cold. Beat the yolks of the eggs and add to the corn meal, then add the milk, flour and the baking powder, salt and melted butter. Mix and then add the whites of the eggs beaten very stiff. Pour into a shallow well-greased pan and bake in a hot oven for about twenty-five minutes.

<emph rend="bold">Boston brown bread.</emph> One pound of rye flour, one pound of Graham flour, two pounds of corn meal, one pound of wheat flour, one quart of molasses, one and one-half quarts of milk, two ounces of salt and three ounces of baking powder. Put all the flour and the baking powder in one vessel, then add the molasses, milk and salt and make a soft dough. Fill brown bread moulds about three-fourths full, put in steam cooker for three and one-half hours, then remove from steam and bake in oven for twenty minutes.

<emph rend="bold">Chicken okra soup.</emph> Remove the breast from a raw fowl, and with the remainder make a chicken broth. Cut the breast in small dices, put in vessel with a chopped onion and a chopped green pepper and a small piece of butter, simmer till onion is soft, then add the chicken broth, two peeled tomatoes cut in small dices, or some canned tomatoes, salt and pepper. Let boil slowly for one-half hour, then add one pound of okra cut in pieces three-quarters of an inch in length, and cook until okra is soft. Add one teaspoonful of Worcester-shire sauce and a cup of boiled rice and serve with chopped parsley. If desired a slice of ham may be cut in small squares and added at the same time as the chicken breast.



BREAKFASTStewed prunesScrambled eggs with asparagus tipsButtered toastCoffee

LUNCHEONHors d'oeuvres variésEggs BoremisHungarian beef goulashApple pieCoffee

DINNERCream of spinachFillet of bass, DieppoiseChicken sauté, MarengoPotatoes à la ReineDandelion saladApricot ice creamMacaroonsCoffee

<emph rend="bold">Scrambled eggs with asparagus tips.</emph> Put some asparagus tips in butter, season with salt and pepper, simmer till hot, and add to the eggs.

<emph rend="bold">Eggs Boremis.</emph> Put an egg in a well-buttered cocotte dish, season with salt and pepper, put plenty of grated cheese and a piece of butter on top of all, and bake in oven.

<emph rend="bold">Cocoa.</emph> Put two tablespoonsful of cocoa in a pot with one-half cup of water and boil for a minute. Add two cups of milk, bring to a boil, and strain. Serve powdered sugar separate. May also be made with water only, omitting the milk.

<emph rend="bold">Fillet of bass, Dieppoise.</emph> Cook the fillets "au vin blanc." Dish up on platter with lobster sauce and oysters, mushrooms, truffles, shrimps and mussles cut in small squares.

<emph rend="bold">Chicken sauté, Marengo.</emph> Joint of chicken, season with salt and pepper and put in pan in very hot olive oil. When nice and brown on both sides add four chopped shallots and a little garlic and allow them to get hot, but not brown. Then add one-half glass of white wine and reduce. Add one cup of brown gravy, one cup of chopped tomatoes and one can of French mushrooms. Cook for fifteen minutes. Dish up and garnish with eggs and croûtons fried in oil, chopped parsley, and a few slices of truffle on top.

<emph rend="bold">Pie paste.</emph> One and one-half pounds of flour, one-half pound of lard, one-half pound of butter and a pinch of salt. Mix all together and add enough water, (about one cup), to make a rather stiff dough. Keep in cool place or ice box.

<emph rend="bold">Apple pie.</emph> For two pies line the plates with pie paste rolled very thin. Slice six good sized apples, add one-quarter of a pound of sugar and a teaspoonful of powdered cinnamon, mix and fill the plates. Wet the edges of the dough and cover with paste also rolled thin. Wash over with egg, make a few cuts in the center so the steam may escape while baking, and put in a moderate oven. When done dust with powdered sugar, and serve hot or cold as desired. If the apples are coarse it will be well to boil them a little in water with a piece of cinnamon and a very little sugar.



BREAKFASTBaked apples with creamHominy with creamRollsCoffee

LUNCHEONGrapefruit en suprêmeEggs BenedictLamb hashChocolate layer cakeCoffee

DINNERPotage CoulisSalted pecans

Fillet of turbot, RoyaldiChicken, Edward VIIPotato croquettesChiffonnade saladParfait au chocolateAssorted cakesCoffee

<emph rend="bold">Grapefruit en suprême.</emph> Serve in a long-stemed double grapefruit glass, put shaved ice in large glass around the smaller one. In small glass put sliced grapefruit mixed with powdered sugar. Tie a ribbon, with neat bow, around the glass.

<emph rend="bold">Eggs Benedict.</emph> Split an English muffin, toast on the inside, place on each half a small slice of broiled ham, on the ham a poached egg, cover with Hollandaise sauce, and place a piece of truffle on top.

<emph rend="bold">Layer cake.</emph> Eight eggs, one-half pound of sugar, one-half pound of flour, one-quarter pound of melted butter, and some flavoring extract. Beat the eggs with the sugar, on slow fire until warm, remove and continue beating until cold. Mix the flour in lightly and then add the melted butter, little by little, and the flavoring. Do not mix too much. Pour into a well-buttered mould and bake in a moderate oven for about three-quarters of an hour. Allow to cool, cut in three or four slices, and fill with cream, or jelly, or marmalade, as desired. Glacé the top with icing and decorate. The American style layer cake is mixed in the same manner, but baked in shallow moulds, requiring only about ten minutes in the oven. The filling is then placed between the cakes, instead of slicing.

<emph rend="bold">Chocolate layer cake.</emph> Bake some layers as for moka cake, and put three or four, one on top of another, with chocolate butter cream filling between. The filling is made in the same manner as moka filling, but use one ounce of melted chocolate or cocoa instead of the coffee flavor. Glacé the top of the cake with chocolate frosting and decorate with some of the chocolate cream filling, using pastry bag with fancy tube.

<emph rend="bold">Chicken, Edward VII.</emph> Boil the chicken in stock and stuff with rice as for Chicken Diva. Add small squares of truffles and goose liver natural. Serve with curry sauce.



BREAKFASTStewed rhubarbBoiled eggsDry toastCoffee

LUNCHEONCanapé RigaEggs CoquelicotTripe and oysters in creamCamembert cheeseCrackers

Coffee

DINNERPotage HollandaiseStuffed fillet of sole, DiplomateTournedos de GoncourtString beans, aux fines herbesJulienne potatoesSalade BrésilienneFloating islandPound cakeCoffee

<emph rend="bold">Eggs Coquelicot.</emph> Line a timbale mould with a whole red pepper, (canned pimento) and break an egg into it, season with salt and pepper, and put timbale in a pan in boiling water, and place in oven until egg is cooked. Put some chicken hash in cream on a platter and turn egg and pepper on top to look like a little red cap. Serve with cream sauce around the hash.

<emph rend="bold">Tripe and oysters in cream.</emph> Simmer six chopped shallots in butter, but do not allow them to color. Add two pounds of tripe cut in strips, one cup of stock, one bouquet garni, and boil for one hour. Remove the bouquet garni, drain off the broth. Add two cups of cream sauce and three dozen parboiled oysters. Simmer for a minute, and season with salt and a little Cayenne pepper.

<emph rend="bold">Potage Hollandaise. (Soup).</emph> Bind a velouté of chicken with cream and yolks of eggs. Serve with brunoise garnishing.

<emph rend="bold">Velouté.</emph> Used for the foundation of many soups. Put in vessel five ounces of butter and four ounces of flour and simmer for a few minutes. Add two quarts of chicken broth, stock or bouillon, cook for half an hour and bind with one cup of cream and the yolks of two eggs.

<emph rend="bold">Consommé brunoise.</emph> Cut in very small dice, (nearly fine chopped), one carrot, one turnip, one leek, a stalk of celery and a little white cabbage, and parboil in salt water. Then drain off the water, put in well-buttered casserole, add a pinch of sugar, cover with buttered manilla paper and with the casserole cover on top of that, and put in the oven to braise. If too dry a half cup of stock may be added. Cook until vegetables are soft. Use for potage garnishing, Consommé brunoise, and other dishes. For soups use one heaping spoonful of brunoise to each plate.

<emph rend="bold">Fillet of sole, Diplomate.</emph> Slice fine six fresh mushrooms, season with salt and pepper, and simmer in butter. When done add one spoonful of meat extract. Split four fillets of sole and fill with the above dressing and cook "au vin blanc." Then place on a platter, cover with cream sauce well seasoned, put grated cheese on top and bake in oven.

<emph rend="bold">Tournedos de Goncourt.</emph> Broiled fillet of beef served with Béarnaise sauce mixed with a little purée of tomatoes, and garnished with tomatoes glacées.

<emph rend="bold">Tomatoes glacées.</emph> Put six whole peeled tomatoes on a buttered pan, season with salt and pepper, put a small piece of butter on top of each, and bake in moderate oven for ten minutes.

BREAKFASTGrapefruit juiceOmelet with hamPuff paste crescentsOolong tea

LUNCHEONCanapé MarthaCold assorted meatsPotato saladCherry tartelettesCoffee

DINNERBlue PointsConsommé brunoiseBraised salmon, ParisienneBoiled leg of mutton, caper sauceMashed turnipsRoast chickenHearts of lettuce saladBiscuit glacéAssorted cakesCoffee

<emph rend="bold">Omelet with ham.</emph> Cut a slice of cooked ham in small squares, put in omelet pan with a small piece of butter. When hot add three beaten eggs and follow directions for plain omelet, but use a little less salt.

<emph rend="bold">Canapé Martha.</emph> Cut a round piece of toast and put some lobster croquette farcé on top in the shape of a pyramid. Put a thin slice of Swiss cheese on top and bake in oven. Garnish with lemon and parsley.

<emph rend="bold">Cherry tartelette.</emph> Line tartelette moulds and follow directions as for pear tartelettes, but fill with canned cherries.

<emph rend="bold">Braised salmon, Parisienne.</emph> Put a slice of salmon in buttered pan, season with salt and pepper, sprinkle with chopped shallots and parsley, add one one-half glass of white wine, cover and simmer until cooked. Remove fish to platter, and in the pan pour some white wine sauce, (sauce au vin blanc). Let boil for five minutes and pour over fish. Don't strain.

<emph rend="bold">Boiled leg of mutton, caper sauce.</emph> Put the leg of mutton in pot and cover with boiling water. Add one carrot, a leak, onion, a little celery and a bouquet garni. Season with salt, and boil for about forty-five minutes.

<emph rend="bold">Caper sauce.</emph> Melt three ounces of butter in sauce pan, add three ounces of flour and allow to become hot. Add three pints of

stock, bouillon, or the stock from the leg of the mutton. Boil for ten minutes, season to taste, bind with the yolk of one egg and a piece of butter, strain, and add one-half cup of capers.

<emph rend="bold">Mashed turnips.</emph> Boil or steam a half dozen white or Russian (yellow) turnips. Strain through a fine sieve or colander, add salt and pepper and three ounces of butter. A potato boiled with the turnips will reduce the strong turnip odor.



BREAKFASTStewed prunesCodfish ballsRollsCoffee

LUNCHEONOyster brothChow chowBouillabaisse MarseillaiseAsparagus HollandaiseOmelette au confitureCoffee

DINNERClam chowderCeleryOysters à la HydeStriped bass, meunièrePotatoes natureCombination saladFancy ice creamAlsatian wafersCoffee

<emph rend="bold">Codfish balls.</emph> Soak one pound of salt codfish in cold water over night. Then boil in fresh water for ten minutes. Boil two potatoes in salt water and strain through colander or sieve. Shred the codfish very fine and mix with the potato and the yolks of three eggs working well together. Allow to become cool, form into balls, roll in flour and fry in melted butter until nice and golden yellow. Serve on napkins with quartered lemons and parsley in branches.

<emph rend="bold">Bouillabaisse Marseillaise.</emph> (Fish stew). Simmer in shallow sauté pan six chopped shallots, one-half onion sliced very fine and one stalk of white leek also finely sliced, in two spoonsful of olive oil, for about one minute. Then add a clove of chopped garlic, one glass of white wine, one pint of fish stock or hot water, salt, pepper, a little Cayenne, a bouquet garni and the tail of a live lobster cut in six slices, and one dozen of well washed Little Neck clams shell and all, boil for ten minutes. Add some solid meat of white fish such as rock cod, bass, tomcods, etc., and a pinch of whole saffron tied in a cloth. Boil again for twenty-five minutes. Do not skim. Remove the saffron and serve in deep dish with the broth. Sprinkle some

chopped parsley over the top. Serve separate, slices of bread fried in oil and then rubbed with garlic.

<emph rend="bold">Omelette au confiture.</emph> (Jelly omelet). Same as strawberry omelet. Put currant jelly or any kind of marmalade in center of omelet before turning over on platter.

<emph rend="bold">Oysters à la Hyde.</emph> Parboil one-half cup of white celery chopped fine, for ten minutes, and allow to cool. Put in sauce pan two dozen large raw oysters with their own juice, add two tablespoonsful of cracker meal, two ounces of butter, one cup of cream and the parboiled celery. Season with salt, pepper, a little Cayenne, and boil for two minutes. If the sauce is not sufficiently thick add a little more cracker meal. Serve in chafing dish.



BREAKFASTGriddle cakesHoneyBreakfast sausageRollsCoffee

LUNCHEONCasaba melonConsommé DitaliniEggs CréoleStuffed lamb chops, SoubiseChamps Elysées potatoesRomaine saladNapoleon cakeCoffee

DINNERLittle Neck clamsPotage MongolFillet of sole, JoinvilleChicken sauté, BordelaiseArtichokes HOllandaisePotatoes LauretteBiscuit TortoniMacaroonsCoffee

SUPPEROysters mignonetteSalted almondsSweetbreads à la KingParfait NapolitainCakesDemi tasse

<emph rend="bold">Breakfast sausages.</emph> Small pork sausages fried in pan with a small piece of butter. Serve on platter with their own fat.

<emph rend="bold">Consommé Ditalini.</emph> Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consommé. Grated cheese separate.

<emph rend="bold">Eggs Créole.</emph> Put in buttered shirred egg dish one spoonful of Créole sauce, break two eggs in center, and bake in oven.

<emph rend="bold">Créole sauce.</emph> Put in sauce pan three ounces of butter, one sliced onion, and three sliced green peppers. Simmer for ten minutes, or until soft, then add one quart of canned tomatoes with their juice, one can of sliced French mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic, and salt and pepper. Cook slowly for one hour. Fresh tomatoes may be substituted for canned, if desired; and if the sauce is too thick some brown gravy or bouillon may be added.

<emph rend="bold">Fillet of sole, Joinville.</emph> Cook the fillets "au vin blanc." Serve crayfish sauce or écrevisse, or shrimp sauce with sliced French mushrooms, truffles and lobster.

<emph rend="bold">Potage Mongol.</emph> One-third purée of peas, one-third consommé Julienne, one-third purée of tomatoes. Well mixed.

<emph rend="bold">Chicken sauté, Bordelaise.</emph> Jointed chicken sauté in butter with a shallot. Serve brown gravy with mushrooms and cèpes sauté, and garnish with fried onions.

<emph rend="bold">Cèpes sauté.</emph> Cèpes are a species of mushrooms and may be obtained in cans. Slice and fry in butter and olive oil in equal parts, season with salt and pepper, and when nearly golden yellow add a very finely chopped shallot and some chopped parsley, and simmer for a minute longer. Often used for garnishing entrées, etc.

<emph rend="bold">Fried onions.</emph> Cut large onions in thin slices and separate into rings. Put in milk, then in flour, and fry in hot swimming lard. When brown remove, salt, and serve on napkin, or use for garnishing.



BREAKFASTPreserved figsOatmeal with creamChickens' livers sauté, au MadèreRollsCoffee

LUNCHEONCold assorted meatsAlligator pear, French dressingRoquefort cheeseCrackersCoffee

DINNERLynnhaven oystersPurée of Lima beans, aux croûtonsRipe olivesSand dabs, meunièreLouisiana gumbo filéBoiled riceRussian saladPeach MelbaAssorted cakesCoffee

<emph rend="bold">Chickens' livers sauté, au Madère.</emph> Cut the livers in three, salt and pepper and fry in sauté pan in butter. Drain off and add a cup of sauce Madère. Do not let them boil in the sauce.

<emph rend="bold">Purée of Lima beans.</emph> Take a can of Lima beans, or a quart of fresh beans, put in vessel, cover with chicken broth or bouillon and boil till done. Then strain through fine sieve, put back in vessel, add two ounces of sweet butter, and season to taste. Serve with small squares of bread fried in butter.

<emph rend="bold">Louisiana gumbo filé.</emph> Two chickens, one quart of large oysters, one quart of cooked shrimps, six bell peppers, four large onions, one quart of tomatoes, one-half pound of butter, two bunches of celery, one small bunch of parsley, one-quarter teaspoonful of tobasco sauce, and black pepper and salt to suit.

<emph rend="bold">First.</emph>--Cut the chicken the same way as for fricassée, and wipe dry.

<emph rend="bold">Second.</emph>--Cut onions and brown in butter, and strain.

<emph rend="bold">Third.</emph>--Fry chicken brown in strained butter, then set to one side.

<emph rend="bold">Fourth.</emph>--Add two tablespoonsful of flour to strained butter and brown gradually. When a rich brown add two quarts of boiling water, then add the tomatoes. Now bring to boiling point and strain through a fine strainer.

<emph rend="bold">Fifth.</emph>--Place strained liquor in a large stew pan and add one teaspoonful of salt and a half teaspoonful of black pepper, then add the chicken. Should the liquor not sufficiently cover the chicken add more hot water to about two inches above. Then add the bell peppers and celery without cutting up. Boil over slow fire until chicken can be picked off the bones with fork. Then remove chicken and strip meat from bones and cut in small pieces, remove the celery and bell peppers, and replace chicken. Add the shrimps, oysters and tobasco sauce. Boil for ten minutes. Then gradually add sufficient "filé powder" to bring to a rich creamy consistency. Add to each plate two large tablespoonsful of boiled rice. Serve immediately.

<emph rend="bold">Boiled rice.</emph> Wash one-half pound of rice and soak in cold water for an hour. Cook over hot fire in four quarts of boiling water

for fifteen minutes, or until the grains can be mashed between the fingers. Strain through a colander.



BREAKFASTHothouse raspberries with creamBoiled eggsDry toastCoffee

LUNCHEONLivermore saladFillet of halibut, MornayFrench pastryRollsTea

DINNERPotato and leek soupQueen olivesBlack bass, CambacèreVol au vent ToulouseRoast lamb, mint sauceRissolées potatoesField saladVanilla ice creamLady fingersCoffee

<emph rend="bold">Livermore salad.</emph> Broil three country sausages, allow to cool and slice thin. Mix with one peeled tomato cut in small squares, one-half cup of string beans, chives, chervil, salt and pepper, and one-third of white wine vinegar to two-thirds of olive oil.

<emph rend="bold">Fillet of halibut, Mornay.</emph> Place the halibut fillets in buttered pan, season with salt and pepper, cover with fish stock or water, and boil. When nearly done remove from pan and put on buttered platter, cover with Mornay sauce, sprinkle with grated cheese and place small pieces of butter on top. Bake in oven till nice and brown. See sauce below.

<emph rend="bold">Sauce Mornay.</emph> For four persons use one pint of thick cream, season with salt and Cayenne pepper, bind with the yolks of two eggs and one table-spoonful of grated cheese.

<emph rend="bold">Mint sauce.</emph> Use one-quarter pound of brown sugar to one quart of vinegar. Bring to the boiling point, cool off and add some fresh mint leaves chopped fine.

<emph rend="bold">Rissolées potatoes.</emph> Cut potatoes in the form of a small egg or a ball. Boil for seven minutes, then put in pan with butter and brown. Sprinkle with salt.

<emph rend="bold">Vol au vent, Toulouse.</emph> Boiled breast of chicken cutin small squares; chicken dumplings, dessertspoon size; one can of French mushrooms, whole; one sliced truffle, and two sweetbreads sliced and boiled in chicken broth. Put all in casserole, add one-half wine glass of dry sherry wine, allow to become hot, and add sauce Allemande to cover. It will now be like a stew. Season to taste and fill the heated "vol au vents," or patties.

<emph rend="bold">Black bass, Cambacère.</emph> Simmer six finely chopped shallots in butter. While hot add three sliced fresh mushrooms, one peeled tomato cut in squares, and one-half glass of white wine. Reduce almost dry. Then add one pint of white wine sauce. Cook the fish "au vin blanc" style and pour the sauce over same.



BREAKFASTSliced pineappleRolled oats with creamRollsCoffee

LUNCHEONOmelette LorraineCold lamb with jellySalade AméricaineFrench pancakeCoffee

DINNERPotage FlamandeBoiled codfish, sauce HorosePotatoes natureTenderloin of beef, BristolLettuce saladIce creamAssorted cakesDemi tasse

<emph rend="bold">Omelette Lorraine.</emph> Serve the omelette with small sausages, broiled bacon and Madeira sauce.

<emph rend="bold">Salade Américaine.</emph> Parboil one-half cup of okra cut in pieces one inch long. Peel a tomato and a boiled potato and cut in strips. Put in bowl with the okra, which has been allowed to cool, and garnish the top with very finely chopped Virginia ham over one half, and with chopped green peppers over the other half. Serve with French dressing.

<emph rend="bold">Pancakes.</emph> For two persons take three-fourths of a cup of flour, the same of milk, one egg and a pinch of salt. Mix together into a thin batter. Bake on a pancake pan, well buttered.

<emph rend="bold">English pancakes.</emph> Mix and cook the cakes as above. Stack one on another in a chafing dish, sprinkling each with a little lime juice and powdered sugar.

<emph rend="bold">Pancakes Lieb.</emph> Same as above, but instead of the lime juice, spread each cake with sweet butter and powdered sugar. Keep hot with chafing dish.

<emph rend="bold">French pancakes.</emph> Same ingredients as above, but cover each cake with currant jelly and roll into a roll. Sprinkle with powdered sugar and burn with a redhot iron in stripes.

<emph rend="bold">Potage Flamande.</emph> Potato soup garnished with brunoise.

<emph rend="bold">Boiled codfish, sauce Horose.</emph> Boil the codfish, place on napkin, garnish with small boiled potatoes, quartered lemons and parsley. See sauce below.

<emph rend="bold">Sauce Horose.</emph> Two-thirds Hollandaise sauce and one-third tomato sauce mixed.

<emph rend="bold">Tenderloin of beef, Bristol.</emph> Roast tenderloin of beef, sauce Madère, garnished with rice croquettes in pear form, purée of green peans and Laurette potatoes.

<emph rend="bold">Rice croquettes.</emph> Put two ounces of butter and a finely chopped onion in vessel and simmer until yellow. Then add one cup of washed rice, one-half cup of bouillon and a pinch of salt, and cook in oven for ten minutes. Then add one cup of sauce Allemande and again put in oven for twenty minutes. When rice is well done bind with the yolks of two eggs and one spoonful of grated Parmesan cheese. Allow to cool and roll in the shape of a pear or ball or other desired shape. Bread and fry in swimming lard.



BREAKFASTSliced orangesBoiled eggsCorn muffinsEnglish breakfast tea

LUNCHEONConsommé RivoliOlivesKingfish, meunièreLoin of mutton, charcutièreCorn frittersMashed potatoesCoffee éclairsDemi tasse

DINNERCream of chicken, à la ReineCelery Salted pecansFillet of sole, MaximilianRoast chicken, RosabelleEscarole saladFrozen raisin punch

Lady fingersCoffee

<emph rend="bold">Consommé Rivoli.</emph> Consommé garnished with carrots cut in half moon shape and boiled in consommé, small chicken dumplings and royal custard also cut in half moon shape.

<emph rend="bold">Kingfish, meunière.</emph> Wash and dry the fish and season with salt and pepper. Roll in flour and sauté in pan with butter. When done put on platter and cover with sauce meunière. Garnish with quartered lemons and parsley. See sauce below.

<emph rend="bold">Sauce meunière.</emph> This is a butter sauce and is principally used for fish. Place the fish or meat on a platter and sprinkle with a little salt and pepper, chopped parsley and the juice of a lemon. Heat in frying pan four ounces of butter to a hazelnut color and pour over the dish.

<emph rend="bold">Loin of mutton, charcutière.</emph> Salt and pepper the loin well on the inside, and roll up. Put in roasting pan and roast in the usual manner. To make charcutière use the mutton pan gravy, or take Madeira sauce, and add two sliced pickles and one dozen sliced green olives.

<emph rend="bold">Corn fritters.</emph> One-half cup of flour, one egg, one-half cup of milk, one teaspoonful of baking powder and salt and pepper. Mix well and then add one and one-half cups of grated fresh corn, or a can of drained corn. Fry in pan with hot butter. Serve on napkin.

<emph rend="bold">Cream of chicken, à la Reine.</emph> Cream of chicken served with small chicken dumplings.

<emph rend="bold">Fillet of sole, Maximilian.</emph> Cook fish as for "au vin blanc." Cover with Hollandaise sauce mixed with one tablespoonful of hot meat extract.

<emph rend="bold">Roast Chicken, Rosabelle.</emph> Garnish the chicken with hearts of artichokes and whole tomatoes, Macédoine. Sauce Madère. This garnish is fine with most any kind of meat.

Frozen raisin punch. Strain the juice of three lemons, add one pint of water, one-half pound of granulated sugar and freeze in the usual manner. Have ready one-half pound of boiled in sugar, and chopped, seeded or seedless raisins. Let the raisins cool, and add with the whites of two eggs, well beaten, to the contents of the freezer, and finish. Serve in glasses with kirschwasser or maraschino poured over the top.

BREAKFASTWheat cakesHoneyRollsCoffee

LUNCHEONOmelette du CzarPickled ham with red cabbageRolled oats puddingCoffee

DINNERPurée of white beansPicklesStriped bass, PortugaiseBraised beefMacaroni in creamChiffonnade saladOriental cupCakesCoffee

<emph rend="bold">Omelette du Czar.</emph> Grate a horseradish root and place in pan with piece of butter. When hot add one-half cup of cream sauce and mix well. Make the omelet, and before turning on the platter put the horseradish in the center. Serve with cream sauce around the edge.

<emph rend="bold">Pickled ham.</emph> Take a fresh leg of pork, rub with salt and pepper and put in earthern jar. Cover with red or white wine, or water mixed with wine, as you prefer; one onion, one carrot, a piece of celery, parsley in branches, a few pepper berries and a bouquet garni. After two or three days take out the leg of pork and roast in the ordinary manner. Half of the pork pickle may be used to make a flour gravy if desired.

<emph rend="bold">Red cabbage.</emph> Slice a head of red cabbage very fine. Put in vessel with salt, pepper, one glassful of red wine and two cups of fat bouillon. Cover and cook in oven for two hours.

<emph rend="bold">Red cabbage, German style.</emph> One sliced red cabbage, one-half glass of vinegar, three sliced apples, two cups of bouillon, and a small piece of salt pork or bacon. Put in oven and cook as above.

<emph rend="bold">Purée of white beans.</emph> Soak two pounds of white beans over night. Put in pot and cover with stock or bouillon. Cook until soft, strain through fine sieve, put back in pot and add enough bouillon to make a soup. Season to taste, add two ounces of sweet butter, and serve with small squares of bread fried in butter, separate.

<emph rend="bold">Striped bass, Portugaise.</emph> Take a whole bass and cut in slices two inches thick. Put in a buttered pan one-half of an onion chopped, three chopped shallots, a little chopped garlic and parsley, two tomatoes cut in small squares and a bouquet garni. Place the fish on top, season with salt and pepper, add one glass of white wine, one cup of stock or fish broth, cover and cook slowly. When done remove the bouquet, place the fish on platter and reduce the broth one-half. Add four ounces of butter, mix well and pour over the fish.

Sprinkle with a little fresh-chopped parsley mixed with a little finely chopped garlic.

<emph rend="bold">Macaroni in cream.</emph> Boil the macaroni in salt water. When done drain, add cream sauce, a little sweet butter, salt and Cayenne pepper. Serve grated cheese separate.



BREAKFASTPicked up codfish in creamRollsCoffee

LUNCHEONGrapefruit with maraschinoPoached eggs, à l'IndienneNivernaise saladGerman huckleberry pieCoffee

DINNEROysters on half shellClam broth in cupsSalted almondsBoiled whitefish, GolfinHollandaise potatoesSalade RejanePistache ice creamAssorted cakesCoffee

<emph rend="bold">Picked-up codfish in cream.</emph> Soak one pound of codfish in cold water over night. Cut two fresh-boiled potatoes in small squares. Put the codfish in cold water and boil for ten minutes, drain, and shred the fish in small pieces. Put in pot with the potatoes, add two cups of cream sauce, salt and a little Cayenne pepper, and simmer for ten minutes.

<emph rend="bold">Poached eggs, à l'Indienne.</emph> Lay hot poached eggs on plain boiled rice and cover with curry sauce.

<emph rend="bold">Curry sauce.</emph> Simmer one onion, one leek, a small piece of celery, one bay leaf, a branch of thyme and a little garlic in three ounces of butter. Then add two spoonsful of curry powder and two of flour. When hot add one quart of stock, one sliced apple, one sliced banana sauté in butter, and one-half cup of Indian chutney. Boil for twenty minutes, strain through a fine sieve and salt to taste. This sauce is used for chicken, fish, oysters, lamb, veal, etc., and should be made respectively with chicken broth, fish broth, juice of oysters, and so forth.

<emph rend="bold">Salade Nivernaise.</emph> Cut in dices cooked carrots, beets and turnips. Place in salad bowl in separate piles with a bouquet of watercress in center. Season with French dressing.

<emph rend="bold">Boiled whitefish, Golfin.</emph> Boil in the same manner as codfish. Serve on napkin, garnished with parsley, lemon and small boiled potatoes. Serve sauce separate. See below.

<emph rend="bold">Sauce Golfin.</emph> White wine sauce mixed with small strips of boiled smoked tongue and gherkins.

<emph rend="bold">Salade Rejane.</emph> Boiled celery root and artichoke buttons, and two tomatoes cut in squares. Place in salad bowl in separate piles. Slice two pimentos and place in center. Season with French dressing.

<emph rend="bold">Pistache ice cream.</emph> Prepare a vanilla ice cream mixture. Crush one-quarter pound of pistachio nuts to a very fine paste, mix with a little orange flower water and two ounces of sugar. Infuse in the vanilla ice cream mixture, and strain when hot. Allow to become cold, color a very light green, and freeze.



BREAKFASTSliced bananasShredded wheat biscuit with creamDry toastTea

LUNCHEONConsommé OrleansPoached eggs, DianeTripe à la CréoleBoiled riceDemi tasseCoffee éclairs DINNERPotage AlexandraFish patties, BagrationVeal kidney roastTurnips glacésGendarmes potatoesCelery root, field and beet saladBavarois au chocolateMacaroonsCoffee

<emph rend="bold">Consommé Orleans.</emph> Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consommé just before dishing up.

<emph rend="bold">Poached eggs, Diane.</emph> Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes sauté in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second.

<emph rend="bold">Tripe à la Créole.</emph> Cut two pounds of boiled tripe in strips, Put in casserole one pint of Créole sauce and boil for thirty minutes. Serve with boiled rice.

<emph rend="bold">Potage Alexandra.</emph> Half velouté of chicken and half cream of potatoes.

<emph rend="bold">Veal kidney roast.</emph> Secure a loin of veal with the kidneys left in, roll, season well and roast in the same manner as shoulder of veal.

<emph rend="bold">Fish patties, Bagration.</emph> Small pieces of sole, twelve oysters, and twelve Little Neck clams boiled in white wine. Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce to make the consistency of a stew. Have the patty shells very hot, and fill.

<emph rend="bold">Turnips glacés.</emph> Cut the turnips in pieces four times the size of an almond, and put to boil in salt water. When nearly done drain, add a small piece of butter and put in oven until yellow. Then add one spoonful of meat extract and glacé them.

<emph rend="bold">Gendarme potatoes.</emph> Cut the potatoes in the same shape as for French fried. Put in pan with piece of butter and roast in oven. When half done add one sliced onion and finish roasting. Sprinkle with salt and chopped parsley before serving.

<emph rend="bold">Celery root, field and beet salad.</emph> Boil two peeled celery roots. When cold slice and put in salad bowl with field salad on top, and decorate with sliced boiled beets. Season with French dressing.



BREAKFASTStewed rhubarbBoiled eggsDipped toastRollsCoffee

LUNCHEONSweet-and-sour bananasConsommé MassenetBlood puddingMashed turnipsCamembert cheeseCrackersCoffee

DINNERPotage Reine MargotCeleryBoiled salmon, sauce RicheOlivette potatoes

Breast of chicken, Alexandra.Hearts of lettucePhiladelphia ice creamAssorted cakesCoffee

<emph rend="bold">Sweet-and-sour bananas.</emph> Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them. Let stand for twelve hours and serve cold.

<emph rend="bold">Consommé Massenet.</emph> Garnish the consommé with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces one-half inch long. Sprinkle with chopped chervil.

<emph rend="bold">Blood pudding.</emph> Made of pork blood, etc., and may be obtained from your butcher. Broil or fry in butter.

<emph rend="bold">Potage Reine Margot.</emph> To cream of chicken add some almonds mashed fine, mixed with a little cream, and strained. This is called almond milk.

<emph rend="bold">Sauce Riche.</emph> Mix a tablespoonful of anchovy paste with a pint of Hollandaise sauce, add one truffle, three heads of French mushrooms, and one dozen shrimps cut in small squares.

<emph rend="bold">Breast of chicken, Alexandra.</emph> Take the breasts of a raw roasting chicken, season with salt and pepper, put in sauté pan with butter. Cook until nice and yellow, add one-half cup of cream and finish cooking. Place the breasts on two oval croustades filled with string beans sauté. Add the cream gravy to a cup of Mornay sauce, with a little paprika, cover the breasts with this sauce and bake in oven till golden yellow. Serve on napkin with parsley in branches.

<emph rend="bold">Vanilla Bavarois.</emph> Boil one quart of milk with one-half of a split vanilla bean. Stir in gradually, until it gets creamy, six ounces of sugar mixed with the yolks of four eggs. Add five leaves of gelatine that have been washed in cold water, stirring until melted. Strain, when cold add one pint of rich, very stiff, whipped cream. Pour into moulds of fancy shape and place in ice box for about two hours. Serve with vanilla sauce or sweetened whipped cream flavored with vanilla.



BREAKFASTBaked apples with creamScrambled eggs with fine herbesCrescentsCoffee

LUNCHEONCroustade Cancalaise

Consommé FleuryRagout à la DeutschRoquefort cheeseCrackersCoffee

DINNERPotage FaubonneMédaillon of sole, St. VictorRoast squabAsparagus HollandaiseDuchess potatoesRomaine saladPineapple water iceAssorted cakesCoffee

<emph rend="bold">Scrambled eggs with fine herbs.</emph> Add to the eggs some fine cut chives, parsley and chervil.

<emph rend="bold">Croustade Cancalaise.</emph> Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs.

<emph rend="bold">Consommé Fleury.</emph> Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consommé.

<emph rend="bold">Ragout à la Deutsch.</emph> One-half pound of sliced raw tenderloin of beef, and three lamb kidneys, season with salt and pepper and fry in frying pan with very hot butter. When done remove the meat and place in a deep dish. Put three chopped shallots and a green pepper cut in small dices, in the butter in frying pan and simmer for a minute. Drain, add two cups of brown gravy and one cup of sauté potatoes. Mix with the meat, but do not allow to boil. Serve from the deep dish or casserole.

<emph rend="bold">Potage Faubonne.</emph> Make a purée of white beans and bind with the yolk of one egg mixed with a little cream. Serve small squares of bread fried in butter, separate.

<emph rend="bold">Médaillon of sole, St. Victor.</emph> Cook the fish in white wine and allow to become cold. Mix the stock with white wine sauce, bring to a boil and reduce until it becomes very thick. Strain and mix with equal parts of mayonnaise, whipping well so it will not turn. Let the sauce become cold and pour over the fish, and place in the ice box. Boil three eggs for seven minutes, cool, split in two crosswise, remove the yolk and fill with fresh caviar. Turn the eggs upside down and cover with some of the fish sauce, colored a delicate rose. Cut some peeled tomatoes in the form of strawberries, and make a vegetable salad mixed with a little thick mayonnaise. Make a pyramid of the salad in the middle of the dish, place the fillet of sole around it, and garnish with the eggs and tomatoes. Sprinkle with chopped parsley.

BREAKFASTHoney in combWafflesYarmouth bloaterRollsCoffee

LUNCHEONGerman pancakesChocolateWhipped cream

DINNER Potage MathildaLobster croquettes, cream saucePlain potted squab chickenStewed tomatoesLettuce braiséChâteau potatoesCold artichokes, mustard sauceCharlotte aux pommesCoffee

<emph rend="bold">German pancakes.</emph> Two eggs, one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well. Have a large frying pan ready with hot butter. Be sure and have the butter run all over the inside of the pan so the pancake will not stick to the sides when it rises. Pour in the batter and place in oven. When nearly done, powder with sugar and put back in oven to brown. Serve with lemon and powdered sugar.

<emph rend="bold">Potage Mathilda.</emph> Cream of cucumbers with small squares of bread fried in butter.

<emph rend="bold">Rice Créole.</emph> Put in sauce pan three ounces of butter, one chopped onion, a slice of raw ham cut in small squares, and one green pepper cut in small dices. Simmer until the onions are soft, then add one cup of washed rice, one peeled and chopped tomato, two red peppers (pimentos), cut in small dices, two cups of stock or bouillon, and a little salt. Cover and put in oven until the rice is soft. Before serving add two spoonsful of grated Parmesan or Swiss cheese. This rice may be used for stuffing green peppers, tomatoes, onions, etc.

<emph rend="bold">Chicken croquettes.</emph> Three cups of chicken hash made from white and dark meat, one cup of chopped fresh or canned mushrooms, and one-half onion chopped very fine. Simmer in butter. Then add two cups of Allemande or cream sauce, season with salt and Cayenne pepper. Put on fire and reduce until thick. Bind with the yolks of two eggs. Allow to become cold, and form in pyramid shape or in the shape of a large cork, bread, and fry in swimming fat until well colored. Serve on napkin with sauce separate, or around the croquettes. A chopped truffle may be added before simmering, if desired.

<emph rend="bold">Sweetbread croquettes.</emph> Three cups of sweetbreads parboiled and cut in small dices, and if desired, one chopped truffle. Simmer with chopped onions, and then follow recipe for chicken croquettes.

<emph rend="bold">Lobster croquettes.</emph> Three cups of lobster cut in small dices, one cup of canned or fresh mushrooms, and one truffle chopped fine. Simmer all in butter, then add one-half glass of sherry wine and cook for two minutes, then add two cups of cream sauce and reduce. Bind with the yolks of three eggs. Follow directions for chicken croquettes for cooking and serving.



BREAKFASTPreserved figs with creamShirred eggsDry toastCocoa

LUNCHEONPetite marmiteBroiled lobsterRoast beefCléo potatoesString bean saladLemon pieCoffee

DINNERPotage DuchesseFillet of sole, MargueryRoast lamb, mint sauceSuccotashBroiled fresh mushrooms on toastAlligator pear saladPeach TetrazziniAssorted cakesCoffee

<emph rend="bold">Petite marmite.</emph> Put in a vessel with cold water to cover, five pounds of short ribs of beef and a soup hen. Season with a spoonful of salt, and bring to a boil, and skim carefully so the broth will be clear. Then add two large carrots, three turnips, a piece of cabbage, one stalk of celery and four leeks, all tied in a cheese cloth; one bouquet garni, and a large marrow bone. When beef and fowl are well done remove, take off the skin and fat and cut the meat in pieces one inch square. Remove the bouquet garni, and cut the cabbage, carrots, turnips, celery and leeks in round pieces one-half inch in diameter. Put the beef, chicken and vegetables in another pot and strain the broth over them. Boil slowly for five minutes. Have your butcher saw some raw marrow bones in wafers as thin as paper, and add them to the soup at the last moment. Serve very hot in soup tureen, with a sprinkle of chopped chervil. Cut some crust of bread or rolls in diamond shape, bake in oven till brown, and serve separate. Special earthern petite marmite pots are carried at the large stores, and are preferable to tureens for serving.

<emph rend="bold">Broiled lobster.</emph> Cut a live lobster in two lengthwise, season with salt and pepper, sprinkle with olive oil, and broil on

hot iron. Serve with maître d'hôtel sauce, garnished with lemons and parsley.

<emph rend="bold">Cléo potatoes.</emph> Cut raw potatoes in pear shapes the size of an egg, parboil in salt water, then put in a well-buttered pan pointed end up, sprinkle with melted butter and roast in oven, basting all the time till brown. When done, salt and serve on napkin, garnished with parsley.

<emph rend="bold">String bean salad.</emph> Put in salad bowl some cold boiled string beans, sprinkle with very finely-sliced chives, chopped parsley, salt and fresh-ground black pepper, and one-third vinegar and two-thrids olive oil.

<emph rend="bold">Potage Duchesse.</emph> Cream of rice with royal in strips.

<emph rend="bold">Fillet of sole, Marguery.</emph> Prepare the sole as for "au vin blanc," Place on top of each fillet two parboiled mussels, and two heads of French mushrooms, cover with sauce "au vin blanc," sprinkle with bread crumbs made from stale rolls, and a little butter, and bake in hot oven until a light yellow color.



BREAKFASTHothouse raspberries with creamOatmealRollsCoffee

LUNCHEONEggs ministerielleCold assorted meatsChiffonnade saladPont Neuf cakeDemi tasse

DINNERBlue Points, mignonetteBisque d'écrevissesSalted almonds. CeleryRipe California olivesFillet of trout, Café de ParisSweetbreads braisé, au jusPurée de marronsRoast goose, apple sauceSweet potatoes, Southern stylePâté de foie gras de StrasbourgLettuce salad, aux fines herbes

Frozen diplomate puddingAssorted cakesPont l'évèque cheese CrackersNuts and raisins Coffee

<emph rend="bold">Eggs ministerielle.</emph> Cut sandwich bread in slices about two inches thick. With a round cutter about three inches in diameter cut out the white of the bread. With another cutter about an inch and a half in diameter cut out the center of the round slices, leaving a ring of bread. Soak these rings in thick cream for a second, put on buttered dish, break an egg in the center of each, salt and pepper, cover with a light cream sauce, sprinkle with grated cheese, and bake in oven for about eight minutes.

<emph rend="bold">Pont Neuf potatoes.</emph> Three times the size of regular "French" fried potatoes.

<emph rend="bold">Sweetbreads braisé au jus. (Glacé).</emph> Place in buttered sauté pan one sliced onion, one carrot, a little parsley, a bay leaf and a clove, and a few pepper berries. Put three parboiled sweetbreads, which may be larded with fresh or salted pork if desired, on top, add one-half cup of bouillon, salt, and put over fire to boil. When reduced place in oven, add a small quantity of meat extract, and glacé by basting continually with its own broth, until well browned. When done lay on platter and strain the broth over them.

<emph rend="bold">Bisque d'écrevisses.</emph> Remove the tails of three dozen écrivisses. Use two-thirds of the shells, broken up, to make the soup, and one-third for écrevisse butter. Simmer in butter one onion, one carrot, a leek and a little celery, all cut up; with one bay leaf, some thyme and one spoonful of black pepper berries. Then add the broken shells, two spoonsful of flour, one glass of white wine, one-half glass of brandy, one gallon of bouillon and one cup of raw rice. Season with salt and Cayenne pepper, cook till rice is very soft, and strain through fine sieve. Bisque should be a little thicker than other cream soups. Before serving add two spoonsful of écrevisse butter and stir well, then add the écrevisse tails and one-half glass of Cognac.

<emph rend="bold">Écrevisse butter.</emph> Break fine in mortar some écrevisse (crayfish) shells. Put in sauce pan with one-half pound of butter, one-half onion, one-half carrot, a small piece of celery, one-half of a leek stalk, a little thyme, one bay leaf and a few pepper berries, and simmer in oven till butter is clarified, or clear, and all the other liquids evaporated. Squeeze through cheese cloth into a bowl standing in ice. The butter will rise to the top, and may be easily removed when cold. This butter is used with many sauces, soups, etc.

<emph rend="bold">Lobster butter.</emph> Use lobster shells and prepare in the same manner as ecrevisse butter. This butter is used for lobster sauce, Newburg dishes, soups, etc.



BREAKFASTStewed prunes Boiled eggs

ToastTea

LUNCHEONGrapefruit en suprêmeCold goose and ham, apple sauceRomaine saladBrie cheeseCrackersCoffee

DINNERPotage bonne femmeRoast ruddy duckFried hominy and currant jellyCold asparagus, mustard sauceBaba au rhumCoffee

<emph rend="bold">Potage bonne femme.</emph> Purée of white beans with Julienne of vegetables.

<emph rend="bold">Fillet of sole, Florentine.</emph> Put the fillet of one sole in a buttered pan, salt, add one-half glass of water mixed with white wine, and boil until done. In the center of a buttered platter put a cup of purée of spinach and place the boiled fillet on top, cover with Mornay sauce, with grated cheese and small bits of butter on top of the sauce. Bake in oven until brown.

<emph rend="bold">Roast ruddy duck.</emph> Roast for twelve minutes, in the same manner as teal duck.

<emph rend="bold">Baba au rhum.</emph> One-half pound of flour, one ounce of yeast, three ounces of butter, two ounces of sugar, two ounces of currants and the rind and juice of one lemon. Dissolve the yeast in one cup of warm milk and make a soft sponge with half of the flour, cover and let rise in a warm place. Work the sugar and the butter together until creamy, add the eggs and lemon and the rest of the flour. When the sponge has risen to twice its original size mix with the batter; at the same time adding the currants. Fill baba moulds half full and let raise until nearly to the edge of the moulds. Bake in a rather hot oven. When done soak well in a syrup made with one pint of water, one pound of sugar, one gill of rum and the juice of a lemon. Pour some of the sauce over the babas when serving.

<emph rend="bold">Savarin au kirsch.</emph> Make a dough the same as for baba au rhum, but omit the currants. Fill a round crown-shaped savarin mould half full, allow to raise, and bake. Soak in a syrup made of one pint of water, one pound of sugar, and one gill of kirschwasser. Serve warm.

<emph rend="bold">Savarin Chantilly.</emph> Same as savarin au kirsch, but decorated with whipped cream, and served cold.

<emph rend="bold">Savarin Montmorency.</emph> Like savarin au kirsch, but serve hot with stewed stoned cherries as sauce.

<emph rend="bold">Savarin mirabelle.</emph> Same as savarin au kirsch, but serve hot with stewed stoned mirabelles.

BREAKFASTPreserved figsHam and eggsToasted corn muffinsCoffee

LUNCHEONConsommé in cupsRipe olivesPanfish sauté, meunièreStewed tripe, BlanchardSavarin au kirsch Coffee

DINNERPotage FlamandeFrogs' legs, sauté à secRoast sirloin of beef, Porte MaillotLettuce braiséChâteau potatoesEndive saladBiscuit glacéAssorted cakesCoffee

<emph rend="bold">Stewed tripe, Blanchard.</emph> Simmer a chopped onion in three ounces of butter, add one pint of bouillon, or stock, or chicken broth, one spoonful of flour, one pound of tripe cut in strips, one cupful of raw round potatoes cut out with a small-size "Parisian" spoon, one bouquet garni and one gill of white wine. Cover and cook for one hour, or until potatoes are very soft. Before serving remove bouquet garni and sprinkle with fresh-chopped parsley.

<emph rend="bold">Potage Flamande.</emph> Potato soup mixed with brunoise.

<emph rend="bold">Frogs' legs, sauté à sec.</emph> To have the best flavor frogs should be killed just before cooking. Remove the skins and cut off the hind legs, salt and pepper them and roll in flour. Sauté one dozen frogs' legs in three ounces of hot butter in a frying pan, for a few minutes over a good fire. Then add a chopped shallot and let simmer for a few minutes. The legs should then be crisp. Serve on a platter with chopped parsley and lemon.

<emph rend="bold">Roast sirloin of beef, Porte Maillot.</emph> Roast the sirloin, serve with sauce Madére, garnish with small French carrots, celery braisé, lettuce braisé and chàteau potatoes.

<emph rend="bold">Lettuce braisé.</emph> Wash four heads of large romaine lettuce in cold water, parboil in salt water, cool, and squeeze dry with the hands. Cut each head in four lengthwise, remove the stem, season with salt and pepper, and fold so both ends come together. Place a piece of pigskin in

the bottom of a buttered pan, put the lettuce on top, and add a sliced onion, one carrot and a bay leaf. Cover with buttered manilla paper and allow to simmer for a while. Then add one cup of stock, put in oven and cook until soft. Used for garnishing entrées, etc.

<emph rend="bold">Biscuit glacé.</emph> Put in double boiler eight yolks of eggs, one-half pound of sugar, and one-half of a split vanilla bean. Cook until it thickens, stirring continually. Then remove from the fire and beat with an egg whip until cold and very light. Remove the vanilla bean, add one quart of whipped cream and mix lightly. Put in fancy paper cases or fancy moulds, and freeze. Before serving decorate the tops with whipped cream, or any kind of ice cream or water ice.

<emph rend="bold">Biscuit glacé, St. Francis.</emph> Fill some oblong paper cases with biscuit glacé foundation, put in ice box to freeze, decorate the tops with pistachio and strawberry ice cream before serving.

<emph rend="bold">Biscuit glacé</emph> of strawberry, raspberry, coffee, pistachio, chocolate, apple, mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit Glacé, but decorate with the desired ice cream or water ice before serving.



BREAKFASTBroiled Finnan haddieBaked potatoesRollsCoffee

LUNCHEONCanapé of sardinesBoston baked beansBrown breadCoffee

DINNERSeapuit oystersCream of riceSalted pecansFillet of flounder, Café RicheSpring lamb tenderloin, ThomasRoast chicken, au jusHearts of romaine, egg dressingStrawberry parfaitMacaroonsCoffee

<emph rend="bold">Broiled Finnan haddie.</emph> (Smoked haddock). Remove the bones, roll in oil and put on iron to broil. When done on both sides place on platter, cover with maître d'hôtel sauce or plain melted butter, garnish with parsley in branches and quartered lemons.

<emph rend="bold">Cream of rice.</emph> Melt in sauce pan two ounces of butter, add one-quarter pound of rice flour, and when hot, one and one-half pints of chicken broth. Boil for ten minutes and strain. Season with salt and Cayenne pepper, and add one-half pint of hot cream and a small piece of butter before serving.

<emph rend="bold">Salted Pecans.</emph> Roast one-half pound of shelled pecans to a light brown color, wet with a solution of water and a little gum Arabic, or the white of an egg, while they are still hot, and then dust over with one spoonful of fine table salt and stir until dry.

<emph rend="bold">Salted English walnuts.</emph> Follow directions for pecans.

<emph rend="bold">Fillet of flounder, Café Riche.</emph> Put the fillets in a buttered pan, cover with white wine, and boil. When done place on platter, pour Génoise sauce with the addition of a spoonful of beef extract, over the fish.

<emph rend="bold">Spring lamb tenderloin, Thomas.</emph> Broil the tenderloin and dish up on buttered toast, and cover with sauce Colbert. Garnish on one side with small boiled potatoes covered with cream sauce, and flageolet beans on the other.

<emph rend="bold">Flageolet beans.</emph> These are French beans and can be obtained in cans. Put on the fire in salt water, bring to the boiling point, and drain. Add sweet butter, salt and pepper, mix well and serve immediately.

<emph rend="bold">Egg dressing, for salads.</emph> Chop two hard-boiled eggs, and put in salad bowl with one-half teaspoonful of French mustard, one pinch of salt, some fresh-ground pepper, a little chopped parsley, a little chervil, two spoonsful of vinegar and four of olive oil. Mix well.

<emph rend="bold">Strawberry parfait.</emph> With one quart of strawberry ice cream mix one pint of sweet whipped cream. Put in moulds or glasses and serve with whipped cream on top.

<emph rend="bold">Parfaits.</emph> Pistachio, vanilla, chocolate, peach and café, all prepared the same as strawberry.

<emph rend="bold">Neapolitan parfait.</emph> Put in mould or glass, three kinds of parfaits, as strawberry, vanilla and pistachio. Allow to become very hard in ice box, and serve whipped cream on top.

<emph rend="bold">Wilson parfait.</emph> Peach parfait with the addition of some chopped peeled peaches. Serve with whipped cream and a crystallized violet on top.

LUNCHEONCanapé Monte CarloPoached eggs, PersanneTosca saladFrench pastryCoffee

BREAKFASTBaked applesOatmeal with creamRollsCoffee

DINNER Consommé MadrilèneRipe California olivesBoiled salmon, sauce AnglaiseRagout finStanislaus saladCream cheese with Bar le DucCrackersCoffee

<emph rend="bold">Canapé Monte Carlo.</emph> Purée of foie gras lightly mixed with a little stiff mayonnaise and spread on thin toast. Garnish around the edge with chopped yolks of hard-boiled eggs, and serve on napkins with parsley in branches.

<emph rend="bold">Eggs Persanne.</emph> Place hot poached eggs on a round toast, cover with tomato sauce and sprinkle with fine chopped ham and parsley.

<emph rend="bold">Tosca salad.</emph> Cut in fine strips about one inch long some boiled ham, tongue, cooked potatoes and buttons of artichokes. Arrange in salad bowl with some asparagus tips in the center, garnish with the chopped yolks and whites of hard-boiled eggs, separate; and serve with French dressing.

<emph rend="bold">Consommé Madrilène.</emph> Slice a handful of sorrel and cook for five minutes in consommé. Add vermicelli and one tomato cut in small dices. Serve grated cheese separate.

<emph rend="bold">Boiled salmon, sauce Anglaise.</emph> Cook the salmon in the same manner as for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce, mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley and chervil. Serve separate.

<emph rend="bold">Stanislaus salad.</emph> Remove the inside leaves of a whole head of lettuce, leaving a green bowl. Put in bottom, celery cut in long strips, with slices of grapefruit and seedless grapes cut in half, on top. Sprinkle with chopped walnuts. Serve with French dressing.

<emph rend="bold">Ragout fin.</emph> Slice some parboiled tender sweetbreads, chickens' livers, chickens' combs, chickens' kidneys and truffles, and sauté in butter, cooking each separately. Then put all in one pan, add a half glass of good sherry, boil for one minute, add a half pint of brown

gravy, simmer for a few minutes, and serve with chopped chervil on top. Chickens' combs and kidneys come in bottles from France. If you wish you may cut the tips from raw rooster combs, put in boiling water for a minute, when they can be rubbed with salt to remove the skin. Then soak in cold water to cause the blood to run out, and boil in salt water till soft.

<emph rend="bold">Cream cheese with Bar le Duc.</emph> Mix some cream cheese with a little whipped cream and spread on plate in the shape of a ring. Put some red Bar le Duc jelly in center. Serve toasted crackers separate.



LUNCHEONPlain consommé in cupsFried fillet of sole, rémouladeBrie cheese and crackers Coffee

BREAKFASTGrapefruitPork sausages Apple sauceWheat cakes Coffee

DINNERPotage Jackson Crab meat MonzaChicken dumplings, sauce AllemandeBraised beef à la mode Peas à la FrançaisDuchess potatoesPineapple biscuit glacéAssorted cakes Coffee

<emph rend="bold">Fried fillet of sole.</emph> Clean and trim the fillets, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in swimming hot lard for five minutes. Remove and serve on napkin with quartered lemons and fried parsley. Sauce separate.

<emph rend="bold">Rémoulade sauce.</emph> Take a handful of spinach, one of watercress and one of parsley and mash fine in a mortar. Put in a cloth and press out the juice. Mix the juice with a pint and a half of mayonnaise, add four chopped gherkins and some sliced chives.

<emph rend="bold">Crab meat, Monza.</emph> Wash carefully one pound of fresh mushrooms, and cut each one in four. Put in sauté pan with two ounces of butter and simmer for thirty minutes. When the mushrooms are soft add the meat of one crab cooked in cream. Before serving add one gill of dry sherry wine.

<emph rend="bold">Crab meat in cream.</emph> Remove the meat from the shell of a boiled crab. In a sauce pan put a piece of butter the size of an egg, and place on stove. When warm add two spoonsful of flour and allow to become hot, then add one pint of boiling milk and one-fourth of a pint of hot cream. Stir well and boil for ten minutes. Season with salt and Cayenne pepper, then add the crab meat and serve in deep dish. Serve dry toast separate.

<emph rend="bold">Chicken dumplings.</emph> (Quenelles de volaille). Take the breast of a raw fowl and trim carefully away the fat, using the white meat only. Chop very fine and pass through a fine sieve, place in a bowl on ice, season with salt and Cayenne pepper, and with a wooden spoon stir in little by little some very thick cream (not whipped), which has been kept on ice. Add the cream until you have nearly double the amount of force meat. Have two teaspoons in cold water. Take one and fill with the force meat, make a little hole in the middle and fill with goose liver puree and close up. Remove the dumpling from the first spoon with the other one and place on a buttered pan, and continue. When enough are formed cover with stock and bring to the boiling point, then set off the fire and let stand for ten minutes on the back of the range. The force meat may be used for small dumplings without the purée of goose liver; or some other filling may be used. Make them small for garnishing consommé, vol au vent, patties, financiére, tortu, etc. The force meat is also used to make timbales of chicken.

<emph rend="bold">Sauce Allemande.</emph> Cut up three pounds of veal bones, put in vessel with two gallons of water, bring to a boil and skim. Add one onion, a carrot, a little celery and leek, some pepper berries, two cloves, a sprig of thyme and some salt. Boil for two hours and strain. Put in sauce pan three ounces of butter, when hot add two ounces of flour and heat again. Then add a pint and a half of the broth, boil for ten minutes, season and strain. This is the foundation of many fancy sauces.

<emph rend="bold">Potage Jackson.</emph> Potato soup with small pieces of macaroni added.



LUNCHEONPoached eggs, ZingaraCalf's head, vinaigretteBoiled potatoesLemon pieCoffee

BREAKFASTRaw applesRolled oats with creamButtered toastCocoa with whipped cream

DINNERToke Point oystersPotage AméricaineFillet of sole, ValeskaSaddle of lamb, internationalChiffonnade saladCoffee ice creamAlsatian wafersDemi tasse

<emph rend="bold">Poached eggs, Zingara.</emph> Poached eggs on toast. Cover with tomato sauce and small strips of tongue.

<emph rend="bold">Potage Américaine.</emph> Put in a pot one onion, one leek, and a little celery, and simmer in three ounces of butter until soft. Then add two spoonsful of flour and simmer again. Now add one peeled and cut up squash, a bouquet garni and two quarts of stock, and boil till well done. Remove the bouquet garni and strain the remainder through a fine sieve. Season with salt and pepper. Before serving add one cup of cream and two cups of plain boiled rice.

<emph rend="bold">Fillet of sole, Valeska.</emph> This is stuffed fillet of sole with a slice of lobster and a slice of truffle on top, and cooked in white wine. Reduce broth and add Hollandaise sauce, and stir in a spoonful of écrevisse butter to give a pink color.

<emph rend="bold">Saddle of lamb, international.</emph> Put saddle of lamb in a roasting pan with one carrot, an onion, a piece of celery, a few pepper berries and some parsley in branches. Season the saddle with salt and pepper, rubbing in well. Spread some butter over the top and roast in oven, basting continually so it will not become dry. Cook for forty minutes, then take saddle from the pan, remove the fat and add to the gravy a spoonful of flour and a cup of stock or hot water, salt, cook for five minutes and strain. Before serving add one-half gill of sherry wine. For international garnishing use a bouquet each of purée of peas, mashed potatoes and purée of chestnuts.

<emph rend="bold">Coffee ice cream.</emph> Add to vanilla ice cream before freezing one pint of strong coffee and one-quarter pound of sugar.

<emph rend="bold">Calf's head, plain.</emph> Cut the flesh, tongue and brains from the skull and put in cold water for six hours. Put the brains aside. (See index for calf's brains.) Put the rest of the meat on the fire in water with a handful of salt, bring to a boil and allow to cool. Then cut in square pieces, leaving the tongue whole. Put the cut-up pieces in a pot, cover with water, add one handful of salt, a carrot, an onion, a spoonful of black pepper berries, one bouquet garni and a lemon cut in two. Boil till well done. If not to be used right away put in earthen jar and strain the broth over it.

<emph rend="bold">Vinaigrette sauce.</emph> Chop fine one small sour pickle and add salt, some fresh-ground black pepper, one spoonful of vinegar, two spoonsful of olive oil, some sliced chives, chopped parsley and chervil. If desired, add one chopped shallot and a spoonful of chopped capers.


<emph rend="bold">Selections from The Hotel St. Francis Menu Files</emph> <emph rend="italic">Hotel St. Francis, Oriental Dinner,</emph> May 15, 1917:Fruit Salad, OrientalCream of Chicken, Sam YongMixed Chinese NutsHalibut, VeronicaChop SueyRoast Duckling, Apple SauceNoodlesCold ArtichokeMikados GlaceeMignardises

Demi Tasse

<emph rend="italic">Hotel St. Francis, Californian Dinner,</emph> March 31, 1917:California OystersClear Green Turtle, SherrySalted AlmondsSand Dabs, MeuniereSweetbreads Braise, with PeasBroiled San Francisco Jumbo SquabChateau PotatoesCold Fresh Asparagus, Mustard SauceCafe ParfaitAssorted CakesDemi Tasse

<emph rend="italic">French Dinner,</emph> March 15, 1917:Coeur de Palmier, VictorCreme de Volaille, a la RemeAmandes SaleesTruite de Rivière, MeunierePommes ParisiennePigeonneau au CressonPetits Pois EtuvésSalade de SaisonPudding Diplomate GlacéPetits FoursDemi Tasse

<emph rend="italic">To meet Mr. Masaya Suguki, director of The Sumitomo Bank, Limited, and director-in-chief of The Sumitomo General Head Office. Mr.Seiichi Koh, host,</emph> April 10, 1919:Canape FavoriteToke Point OystersGreen Turtle Soup Almonds Celery OlivesSeafood, MariniereNoisette of Spring Lamb, ColbertSherbet Fleur de PalmaSweetbreads Conte de NassauBreast of Chicken, St. FrancisPotatoes ClarenceHeart of Lettuce, Fines HerbesBiscuit EmalineFriandisesCoffee<emph rend="italic">Amontillado SherryPommery GrenoLiqueurs</emph>

<emph rend="italic">Hotel St. Francis, Mexican Dinner,</emph> May 23, 1917:Ecrevisses, Gourmet (Cold)Abalone ChowderSalted Jordan AlmondsBoiled Striped Bass, HollandaisePotatoes NaturePilaff Mexicaine

Roast Imperial SquabAsparagus TipsSalade de SaisonFancy Ice CreamWafersDemi Tasse

<emph rend="italic">Hotel St. Francis, Italian Dinner,</emph> April 27, 1917:Hors d'Oeuvres, ItalienneBisque d'EcrivessesSalted Almonds Shad au Gratin, PiedmontaiseMacaroni, CarusoStuffed Imperial SquabPotatoes, TetrazziniCold ArtichokeTutti FruttiFriandisesBonbon ItalienDemi Tasse

<emph rend="italic">Hotel St. Francis, Southern Dinner,</emph> May 28, 1917:Pickled Oysters, New OrleansGiblet Soup, with BarleySalted NutsBoiled Salmon, GenoiseVol au Vent, ToulouseRoast SquabPotatoesSybilCold AsparagusCoupe CarolinaAssorted CakesDemi Tasse

<emph rend="italic">Patek-Newman wedding,</emph> August 24, 1915:Fresh caviarToke PointsEssence of ChickenCelery Olives Salted NutsFrogs' Legs, NewmanNoisettes of Lamb, ColbertPeas EtuvéChampagne PunchBreast of DucklingPommes a la ReineSalad VeronicaFancy Ice CreamCakesCoffee


<emph rend="italic">Mr. Raphael Weill,</emph> May 23, 1915:California Oysters on Half ShellSalmon Belly, BéchamelWhite Corn Bread, sliced

Saddle of LambChicory SaladAsparagus, Sauce MousselineHot WafflesCafe au Lait

<emph rend="italic">Chi Psi Fraternity,</emph> August 28, 1915Toke PointsClear BortschSalted Almonds Celery OlivesLobster NewburghVol au Vent, FinanciereChateaubriand, ColbertPeas a la FraincaisePommes ChateauChampagne PunchBreast of SquabSalad de SaisonFancy Ice CreamCakes

<emph rend="italic">Hayashi Banquet,</emph> March 24, 1916: California Oysters on Half ShellPotage LemardelaisSalted Walnuts Olives CeleryMountain Trout, MeunièrePommes Maitre d'HotelNoisette of Baby Lamb, PerigordCroustade St. GermainSorbet DoiRoast Guinea HenLettuce and Tomato SaladGlacé MadeleineMignardisesCoffee

<emph rend="italic">Mr. A. Johnston, dinner to Charles Schwab,</emph> May 9, 1915:Crab Cocktail, MoscoviteChicken Gumbo, PrincessAlmonds OlivesSweetbreads, EugenieRoast Guinea HenGrilled Sweet PotatoArtichokes, French DressingFancy Ice CreamAssorted CakesCoffee

<emph rend="italic">Mr. James Woods, dinner to Mr. Boomer of New York,</emph> May 13, 1915:Hors d'OeuvresBeef Tea en Tasse DiableOlives AlmondsFrogVol au Vent of Chicken

Saddle of LambPotatoes ReienéChicoryAsparagus, Hollandaise SauceBavaroisCakeCoffee

<emph rend="italic">Knights of the Royal Arch,</emph> May 20, 1915:Toke PointsCream of CeleryOlives AlmondsStriped Bass, JoinvilleTournedos ForestierePommes RissoléPeas EtuvéChampagne PunchRoast Squab ChickenSalad de SaisonFancy Ice CreamCakesCoffee

<emph rend="italic">Mrs. Neustaater,</emph> February 14, 1916:California and Toke PointsConsomme de Volaille, RoyalAlmonds OlivesFrogs a la MichelsAsparagus, HollandaiseChicken PoéléBrandied PeachesPommes FondantesGoose Liver SautéLettuce, French DressingFancy Ice CreamAssorted CakesCoffee

<emph rend="italic">Real Estate Banquet,</emph> February 5, 1916:Toke PointsMongolEnglish Walnuts Olives CeleryFillet of Bass, JoinvilleSweetbread Cutlets, VirginiaPeasRoast SquabPotatoes ChateauSalad de SaisonFancy Ice CreamAssorted CakesCoffee

<emph rend="italic">Mr. L. J. Scroffy,</emph> February 4, 1916:Fresh CaviarCelery Olives AlmondsTerrapin MarylandWild Rice

Virginia Ham Glacé, FerrariFaison TrufflesSalad de Saison Pudding Glacé, DiplomateMignardisesCoffee

<emph rend="italic">Mrs. J. C. Cowdin,</emph> January 27, 1916:Canape de Caviar FraisHuitres de CalifornieBortsch Clair en TasseCeleri Olives Mures Amandes SaleesPoitrine de Faisan aux FiguesPommes a la ReinePetits Pois a la FrancaiseFoie d'Oie a la GeleeSalad de LaitueCoupe St. JacquesMignardisesDemi Tasse


<emph rend="italic">Mrs. Samuel Rissinger,</emph> January 5, 1916:Hors d'Oeuvres RussePotage Lord MayorAlmonds Olives CeleryFrogs, MichelsBreast of Pheasant, RossiniFigs au MadèreFresh Asparagus, HollandaiseSalad VeronicaApple CharlotteIce Cream PralineeCakesCoffee

<emph rend="italic">Bagmen of Bagdad,</emph> December 30, 1915:Toke PointsGreen Turtle SoupCelery Olives AlmondsTerrapin MarylandNoisette of Lamb, ColbertHaricot PanaéePotatoes RissoléeChampagne PunchBreast of Duck, Currant JellyFried HominyCold Asparagus, Mustard SaucePudding GlacéAssorted CakesCoffee

<emph rend="italic">Mr. Horace Hill,</emph> December 22, 1915:California Oysters on Half Shell, MignonetteChicken Gumbo, PrincessCelery Olives Almonds

Vol au Vent of Crab Meat, MonzaSaddle of Spring LambPuree of ChestnutPeas a la FrancaiseAspic de Foie Gras, RomaineOrange Soufflé GlacéAssorted CakesDemi Tasse

<emph rend="italic">Mrs. Jules Levy,</emph> January 10, 1917:Toke PointsPetite Marmite with Marrow DumplingsCheese StrawsFrogs, NeptuneBreast of Duckling a l'OrangePotatoes FondantesSweet and Sour String BeansFresh Asparagus, HollandaiseFoie d'Oie aux TrufflesLettuce SaladOmelette Soufflé aux fraisesDemi Tasse

<emph rend="italic">Mr. Otto Irving Wise,</emph> December 27, 1916:Queux d'Ecrevisse, MoscoviteBroth in CupsCelery Olives AlmondsFrogs MarinièreBoneless Squab Guinea HenPommes a la ReineArtichoke Bottom, HollandaiseMousse de Foie Gras, VirginieLettuce Salad, French DressingPudding DiplomateFancy CakesCoffee

<emph rend="italic">Mr. L. A. Schwabacher,</emph> December 2, 1916:Canape de CaviarQueux d'Ecrevisse, MoscoviteBroth in Cups au CerfeuilCelery Olives AlmondsFrogs' Legs a la SchwabacherRis de Veau BraiseTruffles de Perigord en ServietteBoneless Squab Guinea Hen, FarcisPommes a la ReineAsperges Nouvelles, HollandaiseMousse de Foie Gras, VirginieSalad de LaituePudding DiplomateMiganardisesDemi Tasse

<emph rend="italic">Mr. Colum,</emph> June 28, 1919:

Canape Caviar with CocktailToke PointsGreen Turtle SoupAlmonds OlivesLobster NewburgHam Glacé, Champagne SauceTimbale of SpinachIowa Corn BreadVol au Vent ToulouseKirsch PunchGuinea HenPotatoes Chateau SaladIce Cream CakesCoffee

<emph rend="italic">Mrs.J. Ehrman, Supper,</emph> October 27, 1915:Oysters on Half ShellFrogs in RingsBroiled Squab on ToastShoestring PotatoesLettuce SaladChocolate ParfaitStrawberry Water IceAssorted CakesCoffee

<emph rend="italic">Mr. Charles Schwab,</emph> May 15, 1915:Supreme FrascatePotage Lemardelais, PasseAlmonds OlivesFillet of Trout, Cafe de ParisBreast of Chicken, ColbertPeas a la FrancaiseArtichokes, Hollandaise SauceTerrine de Foie GrasLettuce aux CerfeuilBavarois aux Fraise and FramboiseAssorted CakesCoffee

<emph rend="italic">Pacific Musical Club, Supper,</emph> February 23, 1916:Toke PointsSalted AlmondsBroiled SquabSybil PotatoesSalad de SaisonIce Cream, MozartFancy CakesCoffee

<pb n="393" id="hosf405.gif"/> <emph rend="italic">St. Ignatius University,</emph> November 9, 1916:Blue PointsClear TurtleAlmonds Celery Olives

Sole NormandeFilet Mignon, Sauce MadèreHaricots PanachesPotatoes NoisetteChampagne PunchRoast Squab ChickenSalad de SaisonGlacé MadeleineFancy CakesCoffee

<emph rend="italic">Mr. T. F. Baxter, Supper,</emph> November 20, 1916:California Oysters on Half Shell, MiguonetteCrab Meat, MonzaBreast of Squab, ColbertLettuce SaladFancy Ice CreamAssorted CakesCoffee

<emph rend="italic">First Subscription Ball, Mrs. S. S. Martin, Supper,</emph> December 22, 1915:Scrambled EggsBaconSausagesToast MelbaCoffee

<emph rend="italic">Mr. Ercole Canessa, Luncheon,</emph> May 29, 1915:Hors d'OeuvresSalted AlmondsFillet of Sand Dabs, Victor, Tartar SauceBreast of Chicken, ColbertPeas Soufflé PotatoSoufflé ChocolatSauce VanillaDemi Tasse

<emph rend="italic">Prudential Insurance Company of America, Luncheon,</emph> February 15, 1916:Canape of AnchoviesPotage LambaleOlivesLobster NewburghLoin of Lamb, ZahlerSalad de SaisonHot Mince PieBlack Coffee

<emph rend="italic">Mrs. A. Welch, Luncheon,</emph> February 16, 1916:Fruit Cocktail in CoupeChicken Broth in CupsAlmondsFillet of Sole, TartareBroiled SquabPommes ChateauCold Asparagus, Mustard Sauce

Fancy Ice CreamCakes CarolineCoffee

<emph rend="italic">Dr. Hugo Lieber,</emph> May 18, 1915:California OystersStrained GumboOlives AlmondsFillet of Sole, FlorentineBreast of Chicken, ColbertPomme FoudaietesLettuceAsparagus, Hollandaise SauceIce Cream CakesCoffee

<emph rend="italic">Mrs. Hiram Johnson,</emph> July 22, 1915:Cantaloupe MoscoviteBeef Tea in CupsSalted AlmondsFillet Trout, Cafe de ParisBreast of Chicken with TrufflesPotatoes NoisettesHearts of LettuceBiscuit Glacé, St. FrancisFriandisesDemi Tasse

<emph rend="italic">National Association of Professional Baseball,</emph> November 10, 1915:Toke PointsCream a la ReineCelery Olives AlmondsFillet of Sole, JoinvilleChicken Croquettes with PeasRoman PunchImperial SquabSalad de SaisonFancy Ice CreamFancy CakesCoffee

<emph rend="italic">Inland Iron Company,</emph> May 27, 1915:Crab Cocktail, MoscoviteClear Bartsch in CupsSalted Almonds Ripe OlivesSand Dabs, MeuniereSweetbread Cutlets, St. GermainChateaubriand, Sauce MadèreArtichokesPommes FondantesSorbet au ChampagneRoast Imperial SquabSalad de SaisonIce Cream

MignardisesCoffee

<emph rend="italic">Prudential Insurance Company,</emph> May 24, 1919:Cherry StoneClear Green TurtleSalted Almonds Ripe OlivesAiguillette of Sole, MarjoryFilet Mignon with Fresh MushroomsFlageolet aux Fines HerbesPotato ChateauOrange SherbetRoast Imperial SquabChiffonade SaladFancy Ice CreamAssorted CakesCoffee


<emph rend="italic">Mr. Henry T. Scott,</emph> May 19, 1915:Bouchees Fui with CocktailFresh CaviarCalifornia Oyster SoupAlmonds OlivesSand Dabs, Sauté, MeunierePommes Parisienne, PersilladeBreast of DuckNew String BeansChicory and Escarole SaladMousse of Fresh StrawberriesAssorted CakesCoffee

<emph rend="italic">Dinner in honor of Baron S. Goto, given by Consul General T. Ohla:</emph>Grapefruit and Orange au MarasquinPotage LemardelaisSalted Pecans Ripe OlivesBass Under Glass with Fresh MushroomsNoisette of Baby Lamb, ColbertString BeansSorbet MikadoBreast of Chicken, LucullusPotatoes JulienneCold Fresh Asparagus, Mustard SauceFancy Ice CreamFriandisesDemi Tasse<emph rend="italic">White Wine Red WineChampagneWhite Creme de MentheCognacCigarettesCigars</emph>

<emph rend="italic">Mr. Raphael Weill,</emph> May 13, 1915:

California Oysters on Half ShellBrandadeSaddle of LambPetits Pois a la FrancaiseChicoryBlanc MangePetits FoursCoffee

<emph rend="italic">Mrs. George Marye,</emph> July 20, 1915:Grapefruit SupremeSalted Almonds and PecansFillet of Sand Dabs, MornayNoisettes of Lamb, Sauce DiableCornBoneless Squab, StuffedHearts of Lettuce, Russian DressingFresh Peach Ice CreamAssorted CakesCoffee

<emph rend="italic">Mrs. H. Sinsheimer,</emph> October 27, 1915:

Toke and California OystersEinlauf SuppeAlmondsFrogs Raphael, WeillEingedampfre ChickenFrench Fried PotatoesString Beans au BeurreBottoms of Artichokes, Lettuce VictorOrange Soufflé Glacé St. FrancisFancy CakesCoffee

<emph rend="italic">Retail Dry Goods Association,</emph> October 10, 1916:Blue PointsPotage Lord MayorCelery Olives AlmondsFillet of Sole, BagrationTournedos ForestièrePotatoes NoisettePeas EtuvéChampagne PunchRoast Squab ChickenSalade de SaisonFrozen Diplomate PuddingFancy CakesCoffee

<emph rend="italic">Golden Gate Thoroughbred Breeders' Association,</emph> September 19, 1915:Toke PointsClear TurtleCelery Olives AlmondsAiguillette of Sole, MargueryVol au Vent Vaupaliere

Filet Mignon MadèrePeas a la FrancaiseChampagne PunchBreast of SquabPotatoes NoisettesSalade de SaisonFancy Ice CreamAssorted CakesCoffee

<emph rend="italic">Fire Chief's Banquet of San Francisco,</emph> September 30, 1915:Toke PointsPotage Lord MayorCelery Olives AlmondsFillet of Bass, MariniéreTournedos with Fresh MushroomsPeas a la FrancaisePotato RisoléeRoman PunchRoast Squab Salade de SaisonFancy Ice CreamAssorted CakesCoffee

<emph rend="italic">Telephone Pioneers of America,</emph> September 21, 1915:Caviar d'AstrakanToke PointsPotage WindsorCelery Almonds OlivesEcrevessis VoltaireMousse de Ris de Veau RoyalChateaubriand BayardPetits Pois a la FrancaiseSorbet AmbassadricePoitrine de Guinea aux Fines HerbesPommes NoisettesSalade VeronicaGlaces FantaisiesMignardisesCafe Noir


<emph rend="italic">West Virginia Banquet (West Virginia Building, Exposition Grounds),</emph> November 5, 1915:Toke PointsStrained Gumbo, PrincesseCelery Olives AlmondsFillet of Bass, JoinvilleSweetbread Braise with PeasChampagne PunchRoast Imperial SquabPommes ChateauSalad de SaisonFancy Ice Cream

Assorted CakesCoffee

<emph rend="italic">Mrs. Henry T. Scott,</emph> August 30, 1915:Canape Caviar with CocktailClear Bortsch in CupsCheese StrawsSalted PecansSand Dabs, MeunièreMousse of Virginia HamTimbale of SpinachBreast of Pheasant, LucullusSalad VeronicaCoupes CurascoFancy CakesCoffee

<emph rend="italic">Carlos Sanjinis (Bolivian Consul),</emph> August 23, 1915:Toke PointsGreen Turtle Soup, XerxesAlmonds Olives CeleryLobster NewburghNoisette of Lamb, PerigordinePeas a la FrancaisePommes a la ReineChampagne PunchBreast of Chicken, Virginia HamCelery VictorFancy Ice CreamAssorted CakesCoffee

Papyrus Club, May 15, 1918.Coupe Printaniere au KirschConsomme Tomato ChantillyOlivesSand Dabs, MeunierePommes HollandaiseChateau Briand ForestiereCold Asparagus, Mustard SauceMeringue GlaceeDemi Tasse

Dinner to Mr. Thomas Coleman, Manager Hotel St. Francis, September 26, 1918.Toke PointsClear TurtleOlives AlmondsEcrevisses VoltaireBreast of Chicken, ColbertPeas Etuvé Potatoes FondanteHearts of Lettuce St. FrancisFancy Ice CreamCakes CarolineCoffee

<emph rend="italic">Mrs. Anita Baldwin,</emph> August 14, 1915:Fruit Salad Supreme

ConsommeAlmonds OlivesFrogs, NeptuneMousse of Virginia HamPuree of Fresh ArtichokesBreast of ChickenPommes SouffleéAlligator PearsPudding NesselrodeFancy CakesCoffee

<emph rend="italic">Mrs. E. H. Stotesbury,</emph> July 25, 1915:Astrakan CaviarChicken BrothCheese StrawsSalted Pecans and AlmondsSand Dabs, TempisPommes ParisienneVirginia HamEnglish SpinachCorn LiebBreast of Squab ChickenSalad RavajoleCoupes FraiseFancy CakesCoffeeCandy

<emph rend="italic">Monsieur Gregoire, French Building, P.P.I.E.,</emph> November 15, 1919:Bouchees FinesHuitres MignonettesBisque d'EcrevissesAlmonds Celery OlivesTruite de RivièreTournedos CheronPommes SouffléePoitrine de Volaille, VirginieCoeur de LaitueGlacé de MadeleineFriandisesCoffee

Students Army Training Corps, December 7, 1918.Oyster CocktailPotage MongolOlives Celery AlmondsFilet of Sole, JoinvilleRoast Imperial SquabPeas Etuvé Potatoes ParisienneSalad de SaisonFancy Ice CreamAssorted CakesCoffee

Mr. Jesse Lillienthal (Luncheon) November 7, 1918.

California Oyster CocktailOlives CeleryFilet Mignon GrilledPommes ChateauNew String BeansIndividual AlaskaDemi Tasse


HALF PORTIONS SERVED STRICTLY TO ONE PERSON ONLY

OYSTERS AND CLAMS

Blue Points............35Tokelands..............40Californias............35Cocktail...............35Pan Roast..............50

Stewed.................50Stewed Tokelands.......60Stewed with Cream......60California Fancy Stew..60Fried Eastern..........60

Fried Tokelands........60Fried Californias......50Newburg...........65 1 25In Cream..........65 1 25En Brochette......65 1 25

Little Neck Clams......35Fried Clams............60Clam Fritters..........60Stewed Clams...........50Clam Cocktail..........35

RELISHESCanapé St. Francis 75Canapé Rothschild 50Canapé d'Anchois 30Canapé Riga........50Canapé Lorenzo.....40Canapé Regalia.....30Canapé of Astrachan Caviar......75Astrachan Caviar..............1 25 2 50Smoked Goosebreast..................45 80Sardellen Ringe...........40Anchovies.................40Fillet of Herrings 40Sardines..................40Carciofini................75Antipasto.................50Lyon Sausage..............50Pickled Walnuts...........40Stuffed Mangoes...........40

Olives....................25Pim Olas..................25India chutney.............25Pickles...................25Sweet Pickles.............25Chow chow.................25Celery....................25Salted Almonds............40

Luncheon SpecialtiesThursday, August 14, 1913

{Star} Little Neck Clams 35

{Star}Veal Broth, mulligotowney 30 50{Star}Consommé, Tortellini 25 40{Star}Cream of Artichokes 30 50

{Star}Lake Tohoe Trout, with salt pork 65 125{Star}Broiled Sand Dabs, maitre d'hotel 45 80{Star}Fried Tomcods, rémoulade 40 75

Omelet with Ham (for one) 35Eggs, à l'Allemande (1) 40

{Star}Oyster Patties 40 75{Star}Hot Game Pot Pie (for one) 45{Star}Deviled Turkey's Legs, with chow chow 45 80{Star}Chickens' Livers Brochet, Lima beans 45 80{Star}Ox Tail Braisé, à la Schweitzer 45 80{Star}Shoulder of Lamb, Brésillienne 45 80{Star}Escargots, Bourguignonne 45 80

{Star}Fresh Succotash 30 50{Star}Summer Squash 35

{Star}Dishes Indicated by a Star are Ready

SOUPS

Consommé......25 40Purée of Peas 25 40Mock Turtle....30 50Green Turtle...50 90Tomato.........25 40Petite Marmite 35 60Chicken Broth 35 60Clam Broth.....30 50Beef Tea.......30 50Beef Juice (cup) 1 00

FISH

Boiled Salmon 50 90Broiled Salmon 45 80

Broiled Striped Bass...........50 90Halibut........40 75Sand Dabs......45 80Pompano......60 1 00Fillet of Sole.40 75Smelts.........40 75Tomcods........40 75Smoked Salmon 50 90Salmon Belly 40 75Finnan Haddle 45 80Salt Mackerel 45 80Herring........40 75Terrapin 1 00 2 00Frogs' Legs.....2 50Bouillabaisse 60 1 00

ROAST AND COLD MEATS

Ribs of Beef...........50Lamb, Mint Sauce....50 90Young Turkey......65 1 25Imperial Squab........100

Cold Ham............40 75Virginia Ham......75 1 40Westphalia Ham served on Board...........50Assorted Meats......45 80Assoted Meats with Chicken.......65 1 25Kalter Aufschnitt..65 1 25

Smoked Tongue.......40 75Boned Capon.......60 1 00Paté de Foie gras.....100

CHICKEN, ETC.

Stuffed Chicken 1 00 2 00Squab Chicken.........1 25Fricassee of Chicken 1 25

Chicken in a Casserole 250Chicken à la King 90 175Chicken, Maryland...125

Chicken Marengo.....125Sliced chicken.....75 140Spring Turkey.......200Squab Guinea Hen......2 50Imperial Squab........1 00Whole Duckling........2 50

STEAK, CHOPS, ETC.

Sirloin (for 1)........85Sirloin (for 2)......1 50Sirloin (for 3)......2 25Sirloin (for 4)......3 00

Tenderloin (for 1).....85Tenderloin (for 2)...1 50Tenderloin (for 3)...2 25

Tenderloin (for 4)...3 00Porterhouse (for 2)..2 00Porterhouse (for 3)..3 00Porterhouse (for 4)..4 00Club Steak (for 5).........4 00Steak à la minute.....70Entrecote &grave; la minute..70

Rump Steak.............60Hamburg Steak..........60Filet Mignon...........65English Mutton Chop....75Mutton Chops (2).......60Lamb Chops (2).........60Lamb Chop, Virg. Ham 60

Veal Chops..........40 75Ham.................40 75Bacon...............35 60Kidneys, brochette 60 1 00Calf's Brains.......50 90Liver and Bacon.....50 90Sweetbreads.......65 1 25

Garniture--Plain in Casserole with Potatoes 25, with vegetables 50Mushroom, Béarnaise or Bordelaise Sauce, for one 25


VEGETABLES

Green Corn..........30 50Fresh Asparagus.....40 75Artichokes..........35 60New Peas............30 50New String Beans....30 50French String Beans....50

Lima Beans..........30 50Red Kidney Beans.......35Flageolet Beans........50Stewed Corn............35Stewed Tomatoes........35Stuffed Tomatoes (1) 40French Asparagus.....1 25

Fried Egg Plant........35Boiled Rice............25Succotash..............35Spinach................35Carrots.............30 50Beets..................35Mashed Turnips.........35

Onions.................35Squash.................35Stuffed Pepper (1).....35Macaroni or Spaghetti..35Spaghetti, Milanaise...45Cauliflower au gratin..50Cauliflower, Hollandaise 50

POTATOES

Boiled or Baked......20Fried................20Mashed...............20German Fried.........30Saratoga.............30Sautée........30Lyonnaise............30Croquettes...........30Delmonico............30Au Gratin............30Julienne.............30Duchess..............30Parisienne...........30St. Francis..........30Maitre d'Hotel.......30Sybil................30Browned Hashed.......30Soufflée......40Alsacienne...........35Bénédictine......35Sara Bernhardt.......35Anna.................40Stuffed (1)..........30

Specialties, Continued

BUFFET DISHES [for one]{Star} Larded tenderloin of beef, stuffed tomato 75{Star} Cold duckling and tongue, vegetable salad 65{Star} Curried Lobster, with rice 50{Star} Alligator Pear (1/2) 60

{Star} Fruit Salad, Chantilly 30{Star} German Date Tart 25

{Star} Apple Dumpling, hard and brandy sauces 40{Star} German Prune Cake 20{Star} Peach Pie 15

{Star} Neapolitan Sandwich 30{Star} Grenodine Sorbet 30Fancy California Fruit in Basket 50

{Star} Dishes Indicated by a Star are Ready

SALADS

Fruit................50Celery Victor.....30 50St. Francis(2).......50Waldorf(1)...........50Alligator Pear(1)....60Endives................Lettuce or Romaine 30Watercress...........30Escarole or Chicory 30Potato...............30Cucumber..........40 75Tomato............40 75Lettuce-Tomato 40 75Artichoke.........45 80Chiffonade........40 75Combination.......45 80Celery Root, Field and Beet Salad.......40Chicken.........65 1 25Lobster.........65 1 25Crab............65 1 25Cosmopolitan 60 1 00Pepper or Egg, extra 15

DESSERT

Wine Jelly.............30Charlotte Russe........30Assorted Cakes.........25

French Pastry (each)...10Macaroons..............30Lady Fingers...........15

Caramel or Cup Custard 25Sponge or Pound Cake 25Fruit Cake.............30

Marrons Glacées........40Omelette Surprise....1 25Omelette Soufflée....1 00

ICE CREAM AND ICESCoupe St. Jacques......50Peach Melba............60Baked Alaska (for one) 60Meringue Panachée......35Meringue Glacée........30

Biscuit Tortoni or Glacé 30Lalla Rookh............30Viviane Cup............40

Roman Punch............30Nesselrode Pudding.....40

Café Parfait..........30Sorbet au Marasquin....30Lemon Water Ice........25Raspberry Water Ice....25Neapolitan Ice Cream...30

Peach Ice Cream........25Vanilla Ice Cream......25Chocolate Ice Cream....25Coffee Ice Cream.......25Pistache Ice Cream.....25

FRUIT (Portions for One)

Strawberries, Blackberries or Loganberries 30 Raspberries 35 Fresh Figs 35

Grapes.................40Cantaloupe.............30Watermelon.............30Peaches................35Apricots...............30California Grapefruit..25

Apples.................15Bananas................15Bananas with cream.....30Oranges................15Orange Juice.....20 40 60

Baked Apples...........25Compote of Fresh Fruit 30Stewed French Prunes 30Apple Sauce............25Brandied Peaches.......40Stuffed Dates..........30

Preserved Fruits.......35Marmalade..............35Guava Jelly............30Bar le Duc Jelly.......60Honey..................25Honey in Comb..........30

CHEESE (Portions for One)

Camembert 25, import 30Oregon Cream...........25Neufchâtel.......25Port de Salut..........25

Roquefort..............25Schloss................25Brie or Edam...........25Pont l'Eveque..........25

Gorgonzola.............25MacLaren...............25Gruyère.........25Limburger..............25

Chester................25English Cheddar........30Stilton................30Assorted Cheese........25

COFFEE, ETC.

Pot of Coffee or Tea with Cream, for one 20 Chocolate or Cocoa 25 Demi Tasse 10 Café Turc 25Special Coffee Malted Milk, cup 25 Special Bottled Milk 15 Cream, small pitcher 10

Butter. Sweet or Salted, with Rolls or Bread, per cover. 10 cents


INDIVIDUAL PORTIONS, SERVED TO ONE PERSON ONLY

OYSTERS AND CLAMS

Blue Points............35Tokelands..............40Californias............40Cocktail...............40Pan Roast..............50

Stewed.................50Stewed Tokelands.......60Stewed with Cream......60California Fancy Stew..60Fried Eastern..........60

Fried Tokelands........60Fried Californias......50Newburg...........75In Cream..........65 En Brochette......65

Little Neck Clams......35Fried Clams............50Clam Fritters..........50Stewed Clams...........50Clam Cocktail..........35

RELISHESCanapé St. Francis 75Canapé d'Anchois..............40Canapé Riga...................50Canapé Regalia................30Canapé of Astrachan Caviar....75Astrachan Caviar....................1 25

Hors d'Oeuvres Varies................50Smoked Goosebreast...................45Sardellen Ringe......................40Anchovies............................50Fillet of Herrings...................50Sardines.............................40Carclofini...........................75Antipasto............................50Lyon Sausage.........................50Pickled Walnuts......................40Stuffed Mangoes......................40Olives...............................25Pim Olas.............................25India chutney........................25Pickles..............................25Sweet Pickles........................25Chow chow............................25Celery...............................25Salted Almonds.......................40

Specialties for DinnerFriday, April 9, 1985

{Star}Canapé P.P.I.E. 75{Star}Terrapin Soup, au gourmet 30{Star}Cream of Endives 30{Star}Consommé, royal 25{Star}Clam Chowder 30

{Star}Broiled Brook Trout 60Frogs' Legs, Michels 1 25{Star}Seallops, merinière 75{Star}Pompano, meunière 50

{Star}Loin of Lamb Chops, haricots panachés 60Squab Chicken Sauté, Sutro (for two) 2 25{Star}Roast Pheasant, bread sauce 1 50Breast of Squab, Nivernaise 1 10{Star}Bouillabaisse Marseillaise 50Sweetbreads, Eugénie 80Lobster, cardinal 1 00

Postrano with Spinach 45

{Star} Dishes Indicated by a Star are Ready.

SOUPSConsommé........25Purée of Peas...25Mock Turtle............30Green Turtle...........50Tomato.................25Petite Marmite.........35Chicken Broth..........35Clam Broth ............30Beef Tea...............30

Beef Juice (cup)......1 00Bellevue...............40

FISHFried Scallops.........60Striped Bass...........50Halibut................40Sand Dabs..............45Pompano................50Fillet of Sole.........40Smelts.................40Tomcods................40Smoked Salmon..........50Salmon Belly...........50Finnan Haddle..........45Salt Mackerel..........45Herring................40Terrapin..............1 00Frogs' Legs...........1 25Bouillabaisse..........60Salt Cod, cream........45Fish Cakes.............40

ROAST AND COLD MEATS.Ribs of Beef......................50Lamb, Mint Sauce..................50Young Turkey......................75Imperial Squab...................1 00Bohemian Ham.....................65Virginia Ham......................75Westphalia Ham Served on Board....65Cold Ham..........................40Assorted Meats with Chicken ......75Kalter Aufschnitt.................75Assorted Meats....................50Smoked Tongue.....................50Boned Capon.......................60Paré de Foie Gras..........75

GAME AND POULTRYStuffed Chicken 1/2.............1 00Squab Chicken...................1 25Pheasant........................3 00Chicken in Casserole............2 50Chicken à la King.........90Chicken, Maryland 1/2...........1 25Chicken, Marengo 1/2............1 25Sliced Chicken...................75Spring Turkey 1/2...............2 25Squab Guinea Hen................2 50Imperial Squab..................1 00Whole Duckling..................2 50

STEAKS, CHOPS, ETC.Sirloin (for 1)...............90Sirloin (for 2)..............1 75Sirloin (for 3)..............2 50

Sirloin (for 4)..............3 25Tenderloin (for 1)............90Tenderloin (for 2)...........1 75Tenderloin (for 3)...........2 50Tenderloin (for 4)...........3 25Porterhouse (for 2)..........2 25Porterhouse (for 3)..........3 50Potterhouse (for 4)..........4 75Club Steak (for 5)...........4 00Steak à la minute......75Enlrecote à la minute..75Rump Steak....................60Hamburg Steak.................60Filet Mignon..................75English Mutton Chop...........75Mutton Chops..................60Lamb Chops....................60Lamb Chops, Virg, Ham.........60Veal Chop.....................40Ham...........................40Bacon.........................40Kidneys, brochette............60Calf's Brains.................50Liver and Bacon...............50Sweetbreads...................65

Garniture--Plain in Casserole with Potatoes, for one 25, with vegetables 50Mushroom, Béarnaise or Bordelaise Sauce, for one 25


INDIVIDUAL POTRIONS, SERVED TO ONE PERSON ONLY

VEGETABLESAsparagus.................40Artichokes................25Peas......................20French Peas...............25String Beans..............20French String Beans.......25French Carrots............25Lima Beans................20Red Kidney Beans..........20Flageolet Beans...........25Stewed Corn...............20Stewed Tomatoes...........20Stuffed Tomatoes (1)......40French Asparagus.........1 25Fried Egg Plant...........25Boiled Rice...............15Succotash.................20Spinach...................20Carrots...................20Beets.....................20Mashed Turnips...........20Onions....................20Squash....................20

Stuffed Pepper (1)........30Macaroni or Spaghetti.....20Spaghetti, Milanaise......25Cauliflower au gratin.....50Cauliflower, Hollandaise..50

POTATOESBoiled or Baked.........20Fried...................20Mashed..................20German Fried............30Saratoga................20Sautée...........30Lyonnaise...............30Croqueltes..............30Delmonico...............30Au Gratin...............30Julienne................30Duchesse................30Parisienne..............30St. Francis.............30Maitre d'Hotel..........30Browned Hashed..........30Soufflée.........40Alsacienne..............35Bénédictine.35Anna Stuffed (1)........40Sweet, fried, or sauté.30Sweet, Southern..........40

Specialties, Continued

{Star} Broiled Fresh Mushrooms 60{Star} Parsnips in Cream 25

{Star} Chateau Potatoes 30

{Star} Peach Pie 15 {Star} Mince Pie 20{Star} Strawberry Blanc Mange 30{Star} Apple Pudding, soufflée 25

{Star} Crushed Strawberry Parfait 30{Star} Strawberries a la Ritz 60{Star} Coupe St. Jacques 50{Star} Tutti Frutti 30

{Star} Fresh Strawberries with Cream 40

{Star} Dishes Indicated by a Star are Ready

SALADSCrabs....................................75Fruit (1)................................40Celery Victor............................35St.Francis...............................40Waldorf..................................40Endives..................................50

Lettuce or Romaine.......................30Watercress...............................30Escarole or Chicory......................30Potato...................................30Cucumber.................................40Tomato...................................40Lettuce-Tomato...........................40Artichoke................................35Chiffonnade..............................40Combination..............................40Celery Root, Field and Beef Salad........40Chicken..................................75Lobster..................................75Cosmopolitan.............................50Pepper of Egg (fort).....................10

DESSERTWine Jelly.................20Charlotte Russe............30Alsatian Wafers............25French Pastry (each).......10Macaroons..................30Lady Fingers...............15Caramel or Cup Custard.....25Fruit Cake.................30Assorted Cakes.............25Marrons Glacées.....40Omelette Surprise.........1 25Omelette Soufflée..1 00

ICE CREAMS AND ICESCoupe St. Jacques................50Peach Melba......................60Baked Alaska (for one)...........60Meringue Panachée.........35Meringue Glacée...........30Biscuit Tortoni or Glacé..30Lalla Rookh......................30Viviane Cup......................40Roman Punch......................30Nesselrode Pudding...............40Café Parfait..............30Sorbet au Marasquin..............30Lemon Water Ice..................25Raspberry Water Ice..............25Neapolitan Ice Cream.............30Peach Ice Cream..................25Vanilla Ice Cream................25Chocolate Ice Cream..............25Coffee Ice Cream.................25Pistache Ice Cream...............25

FRUITFresh straberries with Cream 40California Grapefruit 1/2.......30Grapefruit supreme..............75Apples (1)......................15

Oranges (1).....................15Sliced Oranges..................25Baked Apples, cream.............25Bananas.........................15Bananas with cream..............25Orange Juice..............25 50 75Grapefruit Juice................50Brandied Peaches................40Compote of Fresh Fruit..........25Stewed Prunes...................20Apple Sauce.....................15Apple Sauce, with cream.........25Preserved Fruits................25Marmalade.......................25Guava Jelly.....................25Bar le Duc Jelly................50Honey 20.............. in Comb....25F.E. Garritt's Individual Fruit Preserve (assorted) 25

CHEESEOlympic Club...........25Camembert..............25Neufchatel.............25Limburger..............25Roquefort..............25Schloss................25Brie or Edam..........25Gorgonzola.............25Mac Laren..............25Gruyére.........25Petaluma Cream........25Chester................25English Chedder.........25

COFFEE, ETC.Pot of Coffee or Tea with Cream, for one 20 Chocolate or Cocoa 25 Demi Tasse 10 Café Turc 25Special Coffee Malted Milk, cup 25 Special Bottled Milk 15 Cream, small pitcher 10

Butter, Sweet or Salted, with Rolls or Bread, per cover, 10 cents


<emph rend="bold">CEREALS</emph>Boiled farina in milk, July 6Fried hominy, Oct. 29Force and cream, Oct. 30; Nov. 8Germea, Nov. 22Grapenuts, Nov. 15Hominy, Oct. 28Malta vita, Nov. 16Pearl grits, March 5Pearl grits with cream, Nov. 11Pettijohns, Oct. 29

Shredded wheat biscuits, Nov. 10

<emph rend="bold">CHEESE</emph>Cheese balls, Oct. 29Cottage cheese, May 24Cream cheese with Bar-le-Duc, Dec. 29Olympic Club cheese, Oct. 23Petaluma cream cheese, Sept. 18Souffle au fromage (cheese souffle), April 4St. Francis cheese, July 1

<emph rend="bold">CHICKEN</emph>

A la King, Nov. 11Austrian fritters, April 22A l'Estragon, March 8Boiled fowl, Oct. 29Breast of chicken, Alexandra, Dec. 21Breast of chicken with Virginia ham, Feb. 22Breast of chicken with figs, Sept. 22Breast of chicken, James Woods, Oct. 25Baked chicken with rice, March 19Broiled chicken, Tyrolienne, May 28Breast of chicken en aspic, July 26Boiled fowl, celery sauce, Aug. 21Chicken croquettes, Dec. 23Cold chicken, Isabella, Sept. 20Coquille of chicken, Mornay, Oct. 12Diva, Nov. 13Deviled chicken's legs, April 30Deviled chicken's legs with Virginia ham, Sept. 3Edward VII, Dec. 9Essence of chicken in cup, Feb. 6En cocotte, Bazaar, Oct. 20Fried, Maryland, Jan. 20Fried, Villeroi, June 26Fried, Savoy, Sept. 8Fried, country style, Nov. 12Fricassee, a l’ancienne, June 26Hash, Victor, Dec. 3Hash, on toast, Feb. 15Hash à l'Italienne, Oct. 9Leon X, Oct. 17Livers, sauté, forestière, Feb. 8Livers sauté,au Madère, Dec. 14Plain, roasted, Oct. 27Patties, Toulouse, May 13Potpie, home style, Feb. 18Sauté, Ambassadrice, Dec. 6Sauté, Marengo, Dec. 8Sauté, Parisienne, Feb. 12Sauté, Montmorency, Feb. 23Sauté, Salonika, March 3Sauté, Hongroise, March 17Sauté, Portugaise, March 18Sauté, Chasseur, April 3Sauté, D'Austin, April 16

Sauté, Madeleine, April 29Sauté, Demidoff, May 3Sauté, au Madère, May 13Sauté, Amphitian, May 16Sauté, demi-deuil, May 31Sauté, Archiduc, June 14Sauté, Viennoise, July 3Sauté, Lafitte, July 7Sauté, Alsacienne, Aug. 31Sauté, Josephine, Oct. 13Stuffed chicken with California raisins, Oct. 23Tyrollenne, March 26Valencienne, Jan. 7

<emph rend="bold">SQUAB CHICKEN</emph>Broiled, Nov. 23Michels, July 22Plain potted, Jan. 10Sauté, Sutro, Feb. 26

<emph rend="bold">CAPON</emph>Galantine, July 19Stuffed, Bruxelloise, Feb. 27Stuffed, St. Antoine, Jan. 4

<emph rend="bold">BEEF</emph>Braised beef, with calf's feet, Dec. 4Beefsteak, Provencele, Jan. 13Beefsteak, Bismark, Jan. 18Beef tongue, boiled, Jan, 29Beef à la mode, May 21Braised beef, June 12Beef marrow, Princess, July 8Braised beef, comfortable, Sept. 7Beef-steak, Jussien, Oct. 3Baked porterhouse, Oct. 11Beef tongue, Menschikoff, Oct. 15Beef tongue, Parisienne, March 11Broiled tenderloin steak, Nov. 8Broiled sirloin steak, Cliff House, June 9Corned beef and cabbage, Jan. 27Corned beef hash, March 31Corned beef hash, browned, March 31Corned beef hash, au gratin, March 31Chipped beef on toast, June 8Filet mignon, April 14Filet mignon, Athenienne, June 16Filet mignon, Bayard, March 4Filet mignon, Cheron, May 25: Nov. 29Filet mignon, DuBarry, Sept. 11Filet mignon, Marchale, May 20Filet mignon, Trianon, April 14Fillet of beef, Charcutière, April 15Fillet of beef, Cendrillon, May 5Fillet of beef, Lombard, May 12Fillet of beef, Balzag, June 26Fillet of beef, Dumas, Aug. 14

Hamburg steak, Nov. 9Hashed fillet of beef, Sam Ward, April 29Larded sirloin of beef, Nov. 20Larded tenderloin of beef, April 28Larded tenderloin of beef, Montbasson, April 28Larded tenderloin of beef, St. Martin, June 1Larded tenderloin of beef, Vigo, June 22Larded tenderloin of beef, Lili, July 2Larded tenderloin of beef, Sigurd, Sept. 16Larded rump of beef, June 12Miroton of beef, en bordure, Dec. 2Minced tenderloin, à l'estragon, Feb. 21Meat croquettes, Oct. 11Ox tail braisé, May 4Planked sirloin steak, Jan. 32Porterhouse steak, Bercy, May 20Porterhouse steak, Jolly, June 20Planked sirloin steak, St. Francis, July 17Rump steak, Bercy, Oct. 31Roast top sirloin of beef, Nov. 21Rheinbraten, Nov. 26Rump steak, Dickinson, Aug. 25Roast beef, Jules Albert, Aug. 18Roast sirloin, fermière, June 14Roast sirloin, Monet-Sully, Aug. 7Roast tenderloin, Berthicu, July 13Roast tenderloin, Boucicault, Oct. 10Roast tenderloin, vert pré, July 24Sirloin steak, sauce Madère, Nov. 4Sirloin of beef, roasted, Nov. 5Sirloin steak, marchand de vin, Feb. 11Sweet-sour beef tongue, March 1Sirloin steak, Dickinson, April 7Small tenderloin steak, Demidoff, April 17Sour schmorrbraten, May 16Smoked beef tongue, with spinach, May 22Small tenderloin steak, Fedora, May 27Steak, Tartar, July 21Small sirloin steak à la Russe, July 29


<emph rend="bold">BEEF--Continued</emph>Salisbury steak, Stanley, Sept. 14Small tenderloin steak, Cércle Militaire, Sept. 23Sirloin steak, Saxonne, Sept. 29Small tenderloin steak, Nicholas II, Sept. 30Sirloin steak, Braconière, Oct. 7Steak and kidney pie, Nov. 17Tenderloin of beef, larded, Nov. 2Tenderloin of beef, Cubaine, April 19Tenderloin of beef, Cumberland, April 22Tenderloin of beef, Brillat Savarin, May 15Tenderloin of beef, Voisin, June 4Tenderloin of beef, Moderne, Aug. 3Tenderloin of beef, Gambetta, Aug. 9Tenderloin steak, Marseillaise, June 25

Tenderloin steak, Polonaise, April 25Tournedos Massenet, Nov. 22Tournedos bordelaise, May 8Tournedos Nicoise, May 17Tournedos Bayard, May 30Tournedos, Vaudeville, June 29Tournedos, Porte Maillot, July 10Tournedos, Café Julien, Sept. 1Tenderloin steak, Bernardin, Oct. 13

<emph rend="bold">BREAD, ETC.</emph>Almond biscuits, Oct. 22Anchovy toast, May 17Bran bread, Oct. 26Bran biscuits, Oct. 26Breakfast rolls, Nov. 25Cheese toast, Oct. 19Corn bread, I, Dec. 7Corn bread, II, Oct. 25Four o'clock tea bran bread, Oct. 26French bread, Nov. 28Graham bread, Oct. 25Homemade bread, Nov. 28Lunch rolls, Nov. 30Maryland beaten biscuits, Nov. 17Maryland corn bread, Nov. 13Milk toast, Nov. 1Popover muffins, July 20Puff paste crescents, Nov. 14Pulled bread, Sept. 15Raisin bread, Oct. 25Snails, Oct. 23Spoon and mush bread, Oct. 24Tea biscuits, Nov. 3Toast Melba, March 5Wheat bran gems, Oct. 26

<emph rend="bold">DUCKS, TAME</emph>Breast of duck, Virginia style, April 26Breast of duck, April 26Roast Muscovy duck, Sept. 24Roast tame duckling, Nov. 9

<emph rend="bold">EGGS</emph>FRIEDFried, Oct. 29Infanta, Aug. 19In oil, Jan. 29With chives, May 30With salt pork, Sept. 2EGGS à la Russe, Jan. 29A la tripe, Feb. 12Bacon and eggs, Nov. 5Bagration, Feb. 15Basque, June 23Belmont, June 6

Biarritz, May 31Bennett, Sept. 27Bonne femme, Oct. 7Bordelaise, March 2Buckingham, Aug. 16Canada, Aug. 28Castro, Oct. 1Coquelin, April 13Don Juan, Aug. 26Fedora, June 2Gastronome, March 13

<emph rend="bold">EGGS--Continued</emph>Grazienna, Sept. 1Ham and eggs, Oct. 29Lenox, Aug. 22McKenzie, Oct. 11Meyerbeer, Aug. 20Mery, Jan. 21Mirabeau, Jan. 12Montebello, Aug. 6Moscow, July 12Oudinct, June 19; Jan. 20Sarah Bernhardt, March 7St. Catherine, July 17St. George, April 10Suzette, July 29Virginia ham and eggs, April 12Venitienne, in chafing dish, April 1

COLD EGGSDanoise, June 4Poached, à l'Estragon, June 24Poached, mayonnaise, Oct. 31Riche, Aug. 21Stuffed, with anchovies, July 5Stuffed, epicure, Sept. 14With celery, Aug. 5

SCRAMBLEDScrambled, Oct. 28Relley, Sept. 23Bullit, Oct. 4Caroline, July 6Havemeyer, July 9Lucullus, July 19Magda, Oct. 13Marseillaise, May 25Mauresque, Aug. 13Mayence, July 21Nantaise, Sept. 13Norwegienne, Sept. 28Pluche, July 31Pocahontas, March 23Raspail, April 14Sarah Bernhardt, Oct. 6Texas Clover, April 2

With anchovies, Nov. 29With asparagus tips, Dec. 8With bacon, Feb. 6With cheese, June 14With cheese, Swiss, July 5With chives, March 30With fine herbs, Dec. 22With ham, Nov. 6With lobster, Sept. 11With morocquaine, Nov. 22With morrilles, Jan. 22With smoked beef, Oct. 28With smoked salmon, July 24With tomatoes, Aug. 25With truffles, March 11

SHIRRED EGGSShirred, Nov. 7Amiral, June 21Antoine, June 16Au beurre noir, Nov. 9Argenteuil, June 8Bercy, Nov. 24Bienvenue, July 14Brunswick, Sept. 30Carème, March 21Caroll, Sept. 3Chipolata, Jan. 24Conti, Oct. 12Créole, Dec. 13De Lesseps, Aug 25Epicurienne, April 18Imperial, Sept. 19Jockey Club, Sept. 6Lorraine, April 15Meyerbeer, March 5Metternich, Oct. 19Ministerielle, Dec. 25Monaco, June 5


<emph rend="bold">EGGS--Continued</emph>

Mornay, Jan. 5Nicoise, July 24Opéra, Aug. 24Turque, April 30With bananas, May 27With parsley, Feb. 7With peppers, July 8

POACHEDPoached, Oct. 30Agostini, June 10A la Reine, Feb. 28Andalouse, Oct. 10

Argenteuil, Oct. 9Aromatic, Dec. 4Au fondu, June 11Balti, Aug. 17Bar le Duc, July 20Benedict, Dec. 9; Feb. 3Beaujolais, Jan. 6Benoit, Aug. 29Bernadotte, Aug. 31Blanchard, June 17Bombay, June 20Boston Style, Oct. 8Brésilienne, Feb. 11Célestine, June 26Chambord, Aug. 30Chàteaubriand, May 6Chambery, Sept. 10With clams, Créole, Feb. 1Colbert, June 13Colonel, Feb. 26Columbus, May 28Créole, July 4Crossy, April 4d'Artois, April 27Dauphine, Sept. 17Derby, Sept. 20Diane, Dec. 20d'Orleans, Aug. 9Florentine, Sept. 9Gambetta, Jan. 13Germaine, Sept. 7Gourmet, April 26; July 11Henri IV., Nov. 23Hongroise, May 23Indienne, Dec. 19Isabella, Sept. 18Lackmée. Feb. 7Malakoff, May 3Maltaise, March 9Marlborough, July 16Martha, Feb. 25Mexicaine, Sept. 24Mirabel, May 16Mounet-Sully, March 3Nantaise, Oct. 14Oriental, Jan. 1Patti, Aug. 1Paulus, April 16Perigordine, July 28Persanne, Dec. 29Piedmontase, July 30Presidential, May 27Princesse, March 17Rothschild, Feb. 20Sans Gene, Nov. 25St. Laurent, April 3St. Pierre, May 17

Taft, Oct. 3Talleyrand, Feb. 24; April 7Tivoli, Dec. 2Troubadour, Feb. 13Vanderbilt, May 26Velour, Oct. 5Vilna, Aug. 4Virginia, April 12Waterloo, May 19Zingara, Dec. 31Zurlo, Oct. 17

<emph rend="bold">EGGS--Continued</emph>EGGS MOLLETAuben, Sept. 5A l'aurore, Oct. 16Bordelaise, Aug. 12Cream sauce, Aug. 3Florentine, Aug. 18Molière, Sept. 11

EGGS EN COCOTTEBoremis, Dec. 8Commodore, April 29Coquelicot, Dec. 10Du Barry, March 19d'Uxelles, June 3Italienne, Dec. 3Marigny, Nov. 20Plain, April 24Porto Rico, May 20Renaissance, March 10Ribeaucourt, Oct. 15Valentine, April 20Voltaire, April 1

<emph rend="bold">FISH</emph>Admiral, Jan. 31Alaska black cod, broiled, Feb. 4Alaska black cod, kippered in cream, Aug. 8Alaska black cod, smoked, broiled, Oct. 9Alaska black cod, smoked in cream, Oct. 22Alaska candle fish, broiled, Feb. 25Alsatian fish, Oct. 22Barracuda, aux fines herbes, Nov. 2Barracuda, broiled, sauce Rougemont, Sept. 1Bass, aiguillettes of, Massena, March 14Bass, dijonnaise, March 12Bass, fillet of, Argentina, June 17Bass, fillet of, Brighton, July 5Bass, fillet of, Dieppoise, Dec. 8Bass, fillet of, Duglere, May 9Bass, fillet of, Mentone, March 17Bass, fillet of, 1905, Nov. 20Bass, fillet of, shrimp sauce, Dec. 4Bass, Nicoise, May 31Bass, paupiettes of, March 20

Bass, Provencale, Jan. 6Bass, timbale of, Feb. 11Bignon, Jan. 11Black bass, Cambaccre, Dec. 15Black bass, Heydenreich, July 16Black bass, planked, Sept. 3Black bass, Tournon, July 11Bluefish, broiled, maitre d'hotel, Nov. 13Bouillabaisse, Marsellaise, Dec. 12Brook trout, boiled, Romanoff, Oct. 14Brook trout, broiled, with bacon, April 8Brook trout, Cafe de Paris, Oct. 25Brook trout, Cambaceres, Oct. 8Brook trout, Meunière, April 4Brook trout, Miller style, April 13Brook trout, Volper, Aug. 18Butterfish, sauté Meunière, Oct. 31Catfish, sauté Meunière, April 6Codfish balls, Dec. 12Codfish, boiled, Flamande, Aug. 20Codfish, boiled, Horose, Dec. 16Codfish, cakes, April 16Codfish or other white fish, boiled, Oct. 28Codfish, picked, in cream, Dec. 19Codfish, salt, Biscayenne, June 24Codfish, salt, Nova Scotia, March 23Codfish steak, a l'Anglaise, Aug. 14Chambord, Feb. 20Court bouillon, Feb. 26Ecrevisses, Voltaire, Oct. 16Eels, Marinière, Aug. 28Finnan haddie, broiled, Dec. 28Finnan haddie, in cream, Oct. 31Fish, cold, Michels, June 29Fish dumplings, Feb. 11Flounder, fillet of, Cafe Riche, Dec. 28Flounder, fillet of, Cansale, Feb. 7Flounder, fillet of, Chevrouse, Dec. 6


<emph rend="bold">FISH--Continued</emph>

Flounder, fillet of, Chilienne, Sept. 6Flounder, fillet of, Circassienne, May 17Flounder, fillet of, Meissouier, Jan. 7Flounder, fillet of, Norwegienne, Oct. 10Flounder, fillet of, Piombino, June 11Flounder, fillet of, Pompadour, May 2Flounder, fillet of, St. Avertin, July 13Frogs' legs, Dilloise, June 20Frogs' legs, fried, Espagnole, July 22Frogs' legs, Greenway, May 27; Sept. 11Frogs' legs, Jerusalem, Feb. 19Frogs' legs, Marinière, Jan. 23Frogs' legs, saute a sec, Oct. 29

Frogs' legs, saute a sec, Dec. 27Halibut, Boitel, July 2Halibut, broiled, Alcide, May 22Halibut, broiled, maitre d'hotel, Nov. 7Halibut, fillet of, Bristol, May 4Halibut, fillet of, Cubaine, Aug. 10Halibut, fillet of, Lilloise, May 30Halibut, fillet of, Mornay, Dec. 13Halibut, fillet of, Venitienne, May 26Halibut, Metternich, Oct. 11Halibut, Richmond, April 30Halibut, scalloped, with cheese, April 15Herring, fresh, a l'Egyptienne, Oct. 20Kingfish, Argentine, July 29Kingfish, Meunière, Dec. 17Kingfish, Ubsala, June 25Kippered herring, broiled, March 21Mackerel, broiled, anchovy, butter, Aug. 15Mackerel, salted, boiled, Nov. 2Matelote, of fish, March 9Montebello, Jan. 17Papillote, Feb. 8Papillote, Club style, Feb. 8Patties, Bagration, Dec. 20Perch, au Bleu, June 22Perch, fillet of, St. Charles, May 24Perch, Meunière, Jan. 2Pompano, Bateliere, June 19Pompano, broiled, Havanaise, March 23Pompano, Cafe Anglaise, March 18Pompano, fillet of, Pocharde, Oct. 15Pompano, sauté, d'orsay, Oct. 14Pompano, meuniere, Nov. 4Pompano, Vatel, June 13Rock cod, boiled, Fleurette, Nov. 4Rock cod, fillet of, Nantaise, March 27Royal, Jan. 10Russe, Jan. 13Salmon belly, salted, melted butter, June 5Salmon, boiled, Badu-Cah, Sept. 17Salmon, boiled, Diplomate, June 1Salmon, boiled, Fidgi, May 14Salmon, boiled, Princesse, Jan. 4Salmon, boiled, sauce mousseline, Nov. 5Salmon, boiled, Villers, April 21Salmon, Mirabeau, April 15Salmon, braised, Parisienne, Dec. 11Salmon, broiled, a la Russe, July 8Salmon, broiled, St. Germaine, July 21Salmon, cold, smoked, Nov. 1Salmon, concourt, June 26Salmon, smoked, broiled, March 5Salmon steak, broiled, Nov. 21Salmon steak, Caleutta, Aug. 6Salmon steak, Colbert, Sept. 9Salmon steak, Hongroise, June 15Sand dabs, Carnot, Sept. 16

Sand dabs, David, May 13Sand dabs, fried fillet of, sauce verte, April 25Sand dabs, Gaillard, Sept. 7Sand dabs, Grenohloise, May 28Sand dabs, Meunière, Oct. 27Sardines on toast, Jan. 29Scallops, Poulette, Oct. 9Sea bass, boiled, Hollandaise, March 3Sea bass, Montebello, July 24Shad, baked, with raisins, April 16Shad, broiled, Albert, March 8Shad, broiled, maitre d'hotel, Feb. 19


Shad and roe, baked, a l'Americaine, April 24Shad and roe, planked, April 3Shad roe, Bordelaise, May 12Shad roe, Bordelaise, May 29Shad roe, broiled, maitre d'hotel, Jan. 7Shad roe, broiled, Ravigote, March 24Shad roe, broiled, with bacon, March 20Shad roe, en hordure, June 4Sheepshead, boiled, cream sauce, Feb. 17Sheepshead, boiled, sauce Hollandaise, Nov. 13Skate, au beurre noire, Nov. 21Smelts, broiled, Americaine, Oct. 17Smelts, fillet of, Stanley, May 3Smelts, fried, Nov. 6Smelts, planked, on bordure, Nov. 19Sole, aiguillettes of, Hotelière, Feb. 15Sole, aiguillettes of, Marinière, Feb. 23Sole, Colbert, May 25Sole, cold fillet of, Raven, Dec. 1Sole, Dejazet, Oct. 21Sole, fillet of, au vin blanc, Oct. 30Sole, fillet of, Bercy, Feb. 21Sole, fillet of, Bretonne, April 10Sole, fillet of, Castelanne, Jan. 15Sole, fillet of, Cardinal, April 24Sole, fillet of, Choisy, Feb. 13Sole, fillet of, Diplomate, Dec. 10Sole, fillet of, Doria, May 15Sole, fillet of, Florentine, Dec. 26Sole, fillet of, Francaise, July 11Sole, fillet of, Gasser, Jan. 4Sole, fillet of, Joinville, Dec. 13Sole, fillet of, Judie, Oct. 13Sole, fillet of, Lord Curzon, May 18; Jan. 18Sole, fillet of, Mantanc, June 6Sole, fillet of, Marechale, Feb. 9Sole, fillet of, Marguery, May 1; Dec. 24Sole, fillet of, Maximilian, Dec. 17Sole, fillet of, Meissonier, Sept. 15Sole, fillet of, Montmorency, July 1; July 23Sole, fillet of, Normande, Jan. 8Sole, fillet of, Orly, March 18

Sole, fillet of, Paul Bert, Sept. 25Sole, fillet of, Paylord, Aug. 5Sole, fillet of, Pondichery, Sept. 10Sole, fillet of, Rose Caron, Jan. 25Sole, fillet of, St. Cloud, April 18Sole, fillet of, St. Malo, Dec. 2Sole, fillet of, St. Nizaire, June 12Sole, fillet of, Suchet, May 7Sole, fillet of, Talleyrand, June 18Sole, fillet of, Turbigo, March 31Sole, fillet of, under glass, March 24Sole, fillet of, Valeska, Dec. 31Sole, fillet of, Villeroi, March 13Sole, fillet of, Voisin, April 14Sole, fried fillet of, Remoulade, Dec. 30Sole, Heloise, Oct. 18Sole, small fried fillet of, March 18Spanish mackerel, broiled, aux fines herbes, Jan. 9Striped bass, boiled, Indian soy sauce, Aug. 31Striped bass, Buena Vista, June 27Striped bass, planked, Nov. 27Striped bass, Portugaise, Dec. 18Striped bass, stewed, Americaine, Aug. 24Tahoe trout, boiled pepper sauce, May 29Tahoe trout, boiled sauce mousseline, June 7Tahoe trout, boiled, Vatchette, May 20Tomcods, fried, March 6Tomcods, Meunière, Feb. 2Tomcods, Montmorency, April 29Trout, boiled, plain, Nov. 1Trout, fillet of, Rachel, June 2Turbot, aiguillettes of, Bayard, June 14Turbot, boiled, nonpareil, Aug. 16Turbot, fillet of, Bagration, Oct. 2Turbot, fillet of, Batelière, July 27Turbot, fillet of, Bonnefoy, March 7Turbot, fillet of, Daumont, Jan. 3Turbot, fillet of, Jean Baet, June 8Turbot, fillet of, Nesles, April 3Turbot, fillet of, Sarcey, April 12



Turbot, fillet of, Tempis, July 31Turbot, fillet of, Windsor, April 27Victoria, Feb. 28Vol au vent of salmon, Genoise, May 1Whitefish, baked, St. Menehould, Aug. 2Whitefish, boiled, Netherland style, Jan. 1Whitefish, broiled, maitre d'hotel, Nov. 15Whitebait, fried, March 15Whitebait on graham bread, Nov. 26Yarmouth bloater, Nov. 15

<emph rend="bold">FRUIT</emph>

Bananas sliced, with whipped cream, June 3Berries with whipped cream, June 3Cactus fruit with lemon, Feb. 7California raisins, Oct. 23Cantaloupe and watermelon, surprise, Sept. 3Fruit salad, au kirsch, Feb. 3Fruit salad, au marasquin, Feb. 3Fruit salad, Chantilly, Feb. 3Fruit salad glacé, April 18Figs sliced, with cream, June 4Fruits sliced, with whipped cream, June 3Grapefruit a l'anisette, April 8Grapefruit a la Rose, April 25Grapefruit and orange en supreme, Feb. 18Grapefruit, Cardinal, July 10Grapefruit cocktail, April 18Grapefruit en supreme, Dec. 9Grapefruit en supreme with kirsch, April 15Grapefruit with cherries, Nov. 17Grapefruit with chestnuts, Jan. 30Orange and Grapefruit, St. Francis, Oct. 23Orange en supreme, March 18Orange en supreme au curacao, May 5Peaches, sliced, with whipped cream, June 3Peach, Morclli, April 27Pears, mayonnaise, Oct. 19Strawberries, Parisienne, May 22Strawberries Romanoff, April 18

<emph rend="bold">FRUIT, COOKED</emph>

Apple, baked, Nov. 23Apple compote, June 23Apricot compote, June 23Apples fried, Nov. 24Apple sauce, April 12Bananas, baked, Sept. 18Compote of pineapple, June 13Gooseberry compote, June 29Grapefruit marmalade, April 10Nectarine compote, June 23Orange compote, July 4Peaches, baked, June 22Peach compote, June 23Peaches with brandy sauce, May 19Pears, baked, June 22Pears in syrup, April 1Pears, stewed, with claret, Sept. 19Plum compote, June 23Prunes, Nov. 16Prunes, baked, Oct. 25Prune compote, June 23Prunes, Victor, Oct. 23Rhubarb, Nov. 15Strawberries, Oct. 27

<emph rend="bold">GAME</emph>

Butterball duck, roasted, Nov. 17Canvas-back duck, roasted, Nov. 10Hare, saddle of, sour cream sauce, March 30Mallard duck, roasted, Nov. 1Partridge, roasted, Feb. 15Pheasant pie, cold, July 10Pheasant, roasted, Jan. 9Puree of game, for garnishing, Feb. 20Quail, broiled, on toast, Sept. 27Reideer chops, March 4Reindeer, roast leg of, April 17Ruddy duck, roasted, Dec. 26Teal duck, roasted, Oct. 29Venison, roast saddle of, July 9Venison chop (steak), port wine sauce, Aug. 11

<emph rend="bold">GOOSE</emph>Goose liver sauté, Dec. 6Goose liver sauté, aux truffes, Dec. 6Goose, stuffed, with chestnuts, Jan. 18

<emph rend="bold">GARNITURES FOR ENTREES, ETC.</emph>

Bercy, Feb. 7Boulanger, Dec. 2Bristol, Dec. 16Cheron, Nov. 29Clermont, Jan. 3De Goncourt, Dec. 10Ducale, Feb. 22Financiere, March 2International, Dec. 31Malvina, Feb. 7Porte Maillot, Dec. 27Richelieu, Nov. 20Rosabelle, Dec. 17Rossini, Feb. 5Toulouse, Jan. 25

<emph rend="bold">HORS D'OEUVRES</emph>

Antipasto, Feb. 6Artichokes, fresh, a la Russe, Oct. 7Barquette, a l'Aurore, Jan. 14Canape Eldorado, Oct. 3Canape Hambourgeoise, Oct. 30Canape Julia, Feb. 22Canape Martha, Dec. 11Canape Monte Carlo, Dec. 29Canape Norway, May 31Canape, P. P. L. E., Oct. 24Canape Riga, Nov. 19Canape Romanoff, April 1Canape St. Francis, June 11Canape Regalia, Nov. 12

Canape Thon Marine, Aug. 21Canape of anchovies, Nov. 2Canape of caviar, Oct. 28Canape of chicken, March 3Canape of lobster, Aug. 13Canape of raw meat, Feb. 19Canape of raw beef, May 22Canape of sardines, Nov. 6Caviar, Nov. 16Cold fonds d'artichauts, Du Barry, Aug. 10Crab legs, Stock, June 3Croquettes Livannienne, Jan. 6Croustades Cancalaise, Dec. 22Egg salad, Sept. 12Fillet of herring, marine, Feb. 21Fish salad,ravigote, Dec. 6Hard boiled eggs, vinaigrette, Oct. 20Herring Livonienne, Oct. 15Herring salad, July 29Herring salad, Moscovite, Sept. 7Hors d'oeuvres varies, Nov. 16Indian canape, March 28Kieler sprotten, April 10Lyon sausage, Nov. 4Lyon sausage, Nov. 16Marinite herring, Nov. 18Matjes herring, March 28Matjes herring, Krasnapolsky, July 25Merry Widow cocktail, Oct. 9Mortadella, Aug. 25; Oct. 17Olive and anchovy salad, Aug. 28Oysters marine, April 23Pain mane, Jan. 17Pancake Molosol, Jan. 11Pate de foie gras, Nov. 16Pickled oysters, Nov. 13Pickled salmon, St. Francis, April 29Pimientos, a l'huile, Jan. 24Pimentos Suedoise, Sept. 26Pimentos, vinaigrette, Aug. 3Pim olas, June 6Plain celery, Oct. 27Radishes, Nov. 8Ripe olives, Oct. 27Ripe olives with garlic and oil, April 22


<emph rend="bold">HORS D'OEUVRES--Continued</emph>

Salted almonds, Oct. 27Salted Brazil nuts, May 13Salted English walnuts, Dec. 28Salted pecans, Dec. 28Sardines, Nov. 16Sardines vinaigrette, March 16Shrimp salad, Anastine, Sept. 19

Sliced tomatoes, Nov. 16Smoked goosebreast, Feb. 13Smoked salmon, Nov. 1Steak Tartar, July 21Stuffed eggs, Nov. 16Stuffed eggs, Epicure, Sept. 14Stuffed eggs, Nantua, Nov. 26Stuffed eggs with crab meat, Nov. 21Stuffed tomatoes, Nana, Nov. 30Sweet-sour bananas, Dec. 21Tartine Russe, April 6Terrine de foie gras, a la gelee, April 2Terrine de foie gras en aspic, July 24Thon Marine salad, Jan. 27Tomato en surprise, July 22Tomato en surprise, Aug. 25Tomatoes Parisienne, Jan. 28Yarmouth bloater in oil, April 7

<emph rend="bold">ICES, SHERBETS, FANCY ICES</emph>

Alhambra ice cream, Oct. 18Apple water ice, March 31Baked Alaska, March 24Banana coupé, May 8Banana ice cream, Jan. 8Biscuit glacé (foundation), Dec. 27Biscuit glacé, apple, Dec. 27Biscuit glacé, chocolate, Dec. 27Biscuit glacé, coffee, Dec. 27Biscuit glacé, kirsch, Dec. 27Biscuit glacé, mapleine, Dec. 27Biscuit glacé, peppermint, Dec. 27Biscuit glacé, pineapple, Dec. 27Biscuit glacé, pistache, Dec. 27Biscuit glacé, raspberries, Dec. 27Biscuit glacé, St. Francis, Dec. 27Biscuit glacé, strawberry, Dec. 27Biscuit Tortoni, March 30California sherbet, April 22Cantaloupe baskets, July 21Cantaloupe water ice, Jan. 1Caramel ice cream, May 23Chocolate ice cream, Nov. 5Champagne punch, June 8; July 31Coffee ice cream, Dec. 31Coupe Oriental, Jan. 16Coupe Victor, Oct. 8Cranberry water ice, Oct. 9Diplomate pudding, glacé, March 25Eau de vie de Dantzig, May 22English breakfast tea, Jan. 19Fancy ice cream, Nov. 6Figs, Roma, Oct. 26Fresh Raspberry coupe, May 8Fresh strawberry coupe, May 8Frozen egg nog, April 19

Frozen loganberry juice, Oct. 25Grapefruit coupe, May 8Lalla Rookh, April 12Lemon water ice, Jan. 1Lillian Russell, May 18Loganberry ice cream, Oct. 24Macedoine water ice, Jan. 6Maraschino sauce for iced pudding, March 20Meringue glacé a la Chantilly, Nov. 20Meringue glacé au Chocolate, Jan. 18Millionaire punch, May 19Mousse au cafe, May 30Mousse au chocolate, May 30Neapolitan ice cream, April 4Neapolitan sandwich, May 17Normandie water ice, Jan. 6Orange baskets, July 21Orange coupe, May 8

<emph rend="bold">ICES, SHERBETS, FANCY ICES--Continued</emph>Orange soufflé glacé, St. Francis, Sept. 18Orange souffle, St. Francis, Feb. 26Orange water ice, Jan. 1Peach, ice cream, Jan. 8Peach Melba, March 25Peach, Mona Liza, Feb. 16Philadelphia ice cream, Jan. 8Pineapple ice cream, Jan. 8Pistache ice cream, Dec. 19Plombiere aux fruits, June 10Plombiere a la vanille, June 10Plombiere aux marrons, June 10Punch Palermitain, April 15Raisin punch, Dec. 17Raspberries a la mode, May 27Raspberry ice cream, Jan. 8Raspberry Melba sauce, March 25Raspberry meringue Glacée, Jan. 11Raspberry water ice, Jan. 1; Nov. 11Romaine ice cream, Oct. 19Roman punch, April 17Soufflé glacé, plain, May 26Soufflé glacé, Pavlowa, June 6Soufflé glacé,St. Francis, June 6Strawberries a la mode, May 27Strawberry ice cream, Nov. 13Strawberry water ice, Jan. 1Tutti frutti, Feb. 10Vanilla charlotte Glacé, April 23Vanilla ice cream, Oct. 27

<emph rend="bold">LAMB</emph>Baby lamb steak, Horticulture, March 28Chops, Beaugeney, Oct. 3Chops, Beau Sejour, Oct. 2Chops, Bignon, Oct. 8Chops, Bradford, June 2

Chops, breaded, Nov. 21Chops, breaded, Reforme, May 6Chops, Charcutiere, March 7Chops, Maîson d'Or, July 15Chops, Marèchal, Jan. 6Chops, Robinson, July 4Chops, sauce Soubise, April 11Chops, sauté aux cepes, Nov. 29Chops, sauté, aux fines herbes, Sept. 7Chops, Victor Hugo, March 2Chops with bacon, Oct. 30Curried, with rice, Jan. 15Cutlets in papers, March 31Easter kid, roasted, Feb. 24English chop, Tavern, Feb. 26English chops, XX Century Club, Dec. 4English chuck steak, maitre d'hotel, April 23Hash, Oct. 29Hash, J.A. Britton, Oct. 25Hash, Sam Ward, Sept. 5Hash, with peppers, May 17Kidneys en brochette with bacon, Aug. 7Kidneys en Pilaff, Oct. 22Kidney stew, Nov. 23Leg, Boulongere, Jan. 24Leg, Renaissance, May 19Loin chops, jardiniere, May 10Loin chops, fried, Sept. 26Noisettes, Feb. 22Noisettes, Ducalc, Sept. 9Noisettes, Montpensier, July 8Rack of lamb, March 27Rack of lamb, jardiniere, March 27Rack of lamb, Montjo, May 9Roasted (See chicken), Oct. 27Saddle, Carnot, May 14Saddle, International, Dec. 31Saddle, jardiniere, July 25Saddle, Souvaroff, June 18Shoulder of lamb in bakers' oven, May 24Steak, Feb. 7Steak, Bercy, Feb. 7Tenderloin, Thomas, Dec. 28Trotters, Poulette, Nov. 22


<emph rend="bold">MISCELLANEOUS</emph>Alligator pear cocktail, May 14Anchovy butter, July 8Apple dressing, Nov. 27Bain marie, Jan. 26Boneless squab, en aspic, July 17Bouquet garni, Nov. 7Breast of chicken en aspic, July 26Brown Betty, April 9Calf's foot jelly, July 12

Champagne punch, July 31Cheese straws, March 1Chestnut dressing, Nov. 27Chicken jelly, July 15Claret punch, July 26Cocktail sauce, for oysters, Jan. 23Cold beef a la mode, July 15Cold celery broth, Aug. 27Cold pheasant pie, July 10Croustades, Feb. 23Croustade Financiers, March 3Croustade Laguipierre, March 10Croutons Diable (for soup), May 7Croutons Parmesan, May 13Dressing for chicken, turkey, pig, etc., Nov. 27Dumplings for stews, pot pies, etc., Sept. 25D'Uxelles, Jan. 10Ecrevisac butter (crayfish), Dec. 25Fish broth, July 20Fleurons, Nov. 29Flour dumplings, Nov. 10Force meat--tongue and truffles, March 19Fricadellen (balls of cooked meat), May 14Gelee (meat jelly), Dec. 1Gnoquis a la Romaine, June 25Gnoquis au gratin, June 25Golden buck, March 3Green coloring (vent d'epinards), Feb. 13Hangtown iry, March 4Icings or frosting, Nov. 24Julienne, Jan. 19Kalter aufschnitt, July 14Kalte schahle, Sept. 17Koenigsberger klobs, May 15Lemonade, July 30Lobster butter, Dec. 25Lobster corals, March 20Macaroni Caruso, Aug. 30Macaroni in cream, Dec. 18Meat croquettes, Oct. 11Mince meat, Nov. 22Mixed grill, Jan. 26New England boiled dinner, Jan. 12Noodles, Jan. 20Noodles, Polonaise, Feb. 25Ombrelle d'Ostende, June 13Orangeade, July 30Oyster crab patties, Sept. 16Pastry cream, Nov. 24Paté dough, July 10Pistache icing, Dec. 4Pumpkin pulp, Aug. 2Puree of game, Feb. 20Raisin cocktail, March 20Rice stuffing, Nov. 13Royal butter (pastry), Sept. 12Schlemmorbroadchen, July 31

Shrimp patties, Aug. 11Soubise, for stuffing chops, etc., Jan. 14Spaghetti, Caruso, April 7Spaghetti in cream, May 26Spaghetti Milanaise, Nov. 21Spatzle, March 5Steak Tartar, July 21Stock for soup, Nov. 14Stuffed olives, May 17Terrine de foie gras a la gelee, Dec. 1Terrine de foie gras en aspic, July 12Terrine de foie gras en aspic, July 24Tournedos, Feb. 5Vol au vent patty shells, Jan. 25Vol au vent, Toulouse, Dec. 15

<emph rend="bold">MISCELLANEOUS--Continued</emph>Welch Rabbit, Nov. 28Welch rabbit, Special, Oct. 25Whipped cream, June 3Yorkshire buck, May 1Yorkshire pudding, Nov. 21

<emph rend="bold">MUTTON</emph>Chops, Argenteuil, Aug. 9Chops, Bignon, Oct. 8Chops, braised, May 7Chops, Daumont, Feb. 23Chops, grilled, Nov. 26Chops, Maison d'Or, July 15Chops, Robinson, Feb. 16Chops, Signora, March 10English chop, Kentucky sauce, Aug. 29English chop, Tavern, Feb. 26English chops, XX Century Club, May 24Leg, a la Busse, Feb. 20Leg, boiled, caper sauce, Dec. 11Leg, Bretonne, March 9Leg, Choiseul, April 27Leg, Clamart, March 23Leg, Mexicaine, Aug. 17Leg, Reform, Feb. 28Leg, roasted, Jan. 26Loin, Charcutiere, Dec. 17Rack, roasted, April 14Saddle, roasted, April 3Shoulder, Budapest, Oct. 14

<emph rend="bold">OMELETS</emph>Argentine, June 28Au cognac, April 29Au confiture, Dec. 12Bayonnaise, Sept. 15Celestine, Sept. 8Cherbourg, Oct. 18du Czar, Nov. 2; Dec. 18En surprise, March 8

Fines herbes, April 11Imperatrice, Aug. 23Levy, Aug. 7Lorraine, Dec. 16Louis XIV, Feb. 8Meissonier, July 23Plain, and for sweet dessert, Oct. 27Potato, March 11Robespierre, April 2Scofield, April 10Soufflee, March 8Spanish, March 6Suzanne, March 1Vogeleier, Jan. 16With cepes, May 9With chives, Aug. 19With egg plant, June 9With ham, Dec. 11With jelly, Nov. 7With kidneys, March 27With onions, May 17With oysters, Jan. 2With parsley, June 3With peas, Sept. 29With potatoes, June 23With soft clams, Jan. 9With soft clams, Newburg, Feb. 5With strawberries, Oct. 27With Virginia ham and peppers, Feb. 27

<emph rend="bold">OYSTERS</emph>A la Hyde, Dec. 12A l'Ancienne, Feb. 18A la Poulette, Dec. 6Angels on horseback, April 26Baked, au Aruyere, Sept. 4Bellevue, Oct. 24Broiled, Sept. 16Broth, April 8Cocktail, Jan. 23Curried, April 8


<emph rend="bold">OYSTERS--Continued</emph>En brochette, Sept. 28En brochette, a la Diable, Sept. 28Kirkpatrick, Jan. 31Louis, Sept. 25Mignonette, April 17Mornay, Sept. 13Newburg, Sept. 8On half shell, Oct. 27; Nov. 4Oysters or crab, Poulette, March 20Pickled, cold, Nov. 13Stewed, Jan. 13Supreme, St. Francis, May 3

Victor, March 10Victor Hugo, Sept. 23Yaquina, Jan. 10

<emph rend="bold">PASTRY</emph>Alexandria pudding, July 25Almond cake, April 5Almond cream cake, April 5Almond rocks, July 21Allumettes, June 7American gugelhoff, Oct. 2Angel cake, or Angel food, June 18Anise seed cake, Feb. 20Anise toast, Sept. 19Anisette cake, July 29Apple cobbler, July 16Apple cottage pudding, July 21Apple Moscovite, Feb. 22Apple snow, Oct. 14Apple strudel, April 13Apple turnover, May 30Apricot cobbler, July 16Apricot layer cake, Feb. 27Apricot meringue, July 18Baba au rhum, Dec. 26Baises (chocolate drops), Sept. 20Baked apple roll, June 15Baked apricot roll, June 15Baked blackberry roll, June 15Baked huckleberry roll, June 15Baked loganberry roll, June 15Banana whipped cream, Oct. 1Bavarois a la vanille, Dec. 21Bavarois a la vanille with Bar le Duc, Feb. 2Bavarois Noisette, March 28Bavarois, raspberry, Jan. 29Beignets soufflés, June 14Berliner pfannenkuchen, June 30Bird's nests, July 30Blackberry meringue, July 18Black cake, Sept. 16Blanc mange aux fruits, June 16Blanc mange aux liqueurs, June 16Blanc mange, chocolate, June 16Blanc mange, coffee, June 16Blanc mange, vanilla, June 16Boiled custard, July 15Boston brown pudding, July 11Bouchette, June 15Bouchette Palmyra, July 15Brandy sauce, Feb. 17Bread custard pudding, July 8Brioche, Oct. 26Brown Betty, April 9Cabinet pudding, Jan. 31Cakes, assorted, Nov. 17Cannelons a la creme, May 28

Carmel custard, Jan. 28Caroline cake, March 16Charlotte Russe, April 16Cheese cake, Oct. 25; Jan. 14Cherry tartelette, Dec. 11Chocolate bouchette, June 15Chocolate eclairs, Nov. 24Chocolate layer cake, Feb. 27; Dec. 9Chocolate macaroons, April 6Chocolate profiterole, Jan. 20Chocolate pudding, cold, Sept. 21Cinnamon cake, July 3

<emph rend="bold">PASTRY--Continued</emph>

Cocoa cake, April 9Cocoanut pudding, July 8Coffee bouchette, June 15Coffee cake, Oct. 26Coffee cake dough, June 30Coffee cream cake, July 3Coffee custard, April 10Coffee fruit cake, July 3Cold chocolate sauce, Sept. 21Compote with rice, July 31Cornet a la creme, May 28Corn starch blanc mange, Aug. 24Corn starch blanc mange with berries, Aug. 24Corn starch blanc mange with Sabayon, Aug. 24Corn starch blanc mange, stewed fruits, Aug. 24Corn starch food (for invalids), Aug. 24Corn starch pudding, July 1Cottage pudding, July 11Cream fritters, June 5Cream puffs, Nov. 24Cream sauce, Jan. 24Crepes suzette, Oct. 5Croute a l'Ananas (pineapple crust), July 23Croute aux fruits (fruit crust), July 23Crullers, June 30Crusts with apples, Sept. 28Crusts with peaches, Sept. 28Crusts with pears, Sept. 28Cup custard, Jan. 26Danish apple cake, Oct. 13Dariole Duchesse, Sept. 2Dartois Chantilly, April 23Devil cake, Sept. 20Diplomate pudding, March 18Doughnuts, June 30English rice pudding, April 24Frankfort pudding, April 21French layer cake, Feb. 27French pastry, Feb. 13French sponge cake (Geonise legere), Oct. 2Fried cream, March 11Fritters, surprise, July 20

Fruit cake, Nov. 10Fruit cake (white), Feb. 25German almond strips, June 23German apple cake, Oct. 30German coffee cake, July 3German huckleberry cake, June 24Gingerbread, Oct. 8Ginger snaps, May 15Hard sauce, Feb. 17Hazelnut macaroons, Oct. 1Homemade apple pudding, March 20Homemade cookies, Feb. 2Honey cake, June 23How to cook sugar to a blow, June 21Icing or frosting, Nov. 24Imperial pancake, April 26Italian meringue, June 21Italian wine sauce, Sept. 21Jam roll pudding, April 27Jelly roll, May 29Kisses, June 7Lady cake, Sept. 4Lady fingers, Nov. 17Langues de chat, June 23Layer cake, Feb. 27; Dec. 9Lemon butter filling, Aug. 10Lemon cake, Aug. 10Lemon dariole, Aug. 16Lemon sauce, March 27Macaronado Celestine, July 15Macaroons, Nov. 17Macaroons, fancy; Nov. 18Meringue a la creme, Chantilly, Dec. 1Meringue peaches, March 10Meringue shells, Oct. 27Mint wafers, Oct. 17Mirlitons, Aug. 26Mirlitons au rhum, Sept. 4Moka cake (Mocha cake), Feb. 18


<emph rend="bold">PASTRY--Continued</emph>Napoleon cake, Feb. 16Orange cake, Aug. 10Orange butter filling, Aug. 10Orange dariole, Aug. 16Orange sauce, March 27Pastry cream, Nov. 24Patience cake, July 18Peaches, Bourdaloue, May 13Peach cobbler, July 16Peach meringue, July 18Peach whipped cream, Oct. 1Pears Bourdaloue, April 28Pear cobbler, July 16Pears Piedmont, Oct. 3

Pie paste, Dec. 8Pineapple Créole, April 14Pink pudding, Victor, Oct. 26Pistache eclairs, Dec. 4Plum pudding, Feb. 17Pommes d'arbre 1915 (apple), March 28Pound cake, Nov. 10Prune soufflé, March 23Pudding Gastaner, April 8Pudding Rossini, March 27Pudding soufflé, Dame Blanche, May 12Puff paste, Nov. 14Puff paste baskets, Aug. 7Puff paste roses, Aug. 1Puff paste sandwich, Aug. 9Raspberry meringue, July 18Raspberry shortcake, April 11Raspberry whipped cream, Oct. 1Rice croquettes, July 31Rice dariole, Sept. 10Rolled oats pudding, Jan. 24Roly poly pudding, Oct. 7Royal butter, Sept. 12Royal cake, Sept. 12Royal icing, June 7Sabayon sauce, April 21Sand tart (sable), March 9Savarin au kirsch, Dec. 26Savarin Chantilly, Dec. 26Sabarin Mirabelle, Dec. 26Savarin, Montmorency, Dec. 26Snails, July 4Sponge cake, March 16Strawberry meringue, July 18Strawberry shortcake, April 11Strawberry shortcake, old fashioned, April 11Strawberry whipped cream, Oct. 1Strusel cake, July 3Tango cake, Sept. 18Tartelette au Bar le Duc, Jan. 16Tartelette of pears, Oct. 30Tipsy parson, July 15Tutti frutti pudding, Oct. 8Vanilla cream sauce, Jan. 24Vanilla custard with meringue, July 15Vanilla dariole, Aug. 16Wedding cake, Oct. 4Whipped cream in cup, Aug. 22Wine sauce, July 16

<emph rend="bold">PIE</emph>Apple, Dec. 8Apricot, March 26Banana, Oct. 3Banana cream, May 23Blackberry, March 26Chocolate cream, Sept. 19

Cherry, March 26Cocoanut custard, April 20Cocoanut meringue, April 20Currant, March 26English currant, March 26English gooseberry, March 26English grape, March 26English huckleberry, March 26English rhubarb, March 26Gooseberry, March 26

<emph rend="bold">PIE--Continued</emph>Lemon custard, April 20Lemon meringue, April 20Lemon pie, special, April 20Lemon pie, special, Oct. 22Meringue paste for pie, April 20Mince, Nov. 22Orange custard, April 20Orange meringue, April 20Peach, March 26Pear, March 26Pineapple, March 26Pumpkin pie, Aug. 2Pumpkin pie pulp, Aug.2Raspberry, March 26Raspberry cream, May 23Strawberry, March 26Strawberry cream, May 23Vanilla custard, April 20; Nov. 2Vanilla meringue, April 20

<emph rend="bold">PORK</emph>Bacon and cabbage, Feb. 10Bacon, fried, Nov. 5Blood pudding, Dec. 21Blood pudding, sauce Robert, May 30Bockwurst, hot, March 21Breakfast sausages, Dec. 13Chops, Badoise, July 23Deviled ham, Sept. 13Ham and spinach, boiled, April 12Ham, boiled, Leonard, March 19Ham croquettes, Aug. 17Ham, fried, Oct. 29Ham, pickled, Dec. 18Imported Frankfurter sausages, Aug. 19Loin, baker's oven style, March 15Loin, roasted, Oct. 27Pig's feet, boiled, Nov. 24Pig's feet, broiled, chili sauce, Feb. 7Pig's feet, broiled, special, Nov. 24Pig's feet, St. Menehould, July 2Pig's knuckles and sauerkraut, Sept. 16Spareribs, broiled, with lentils, Feb. 2Sugar-cured ham glacé, Aug. 23Virginia ham, broiled, May 12

Virginia ham croquettes, Aug. 17Virginia ham glacé, Aug. 8

<emph rend="bold">POTATOES</emph>A la Reine, Jan. 10Allumette, June 4Alsatian, March 30Anna, Jan. 11Au gratin, Nov. 12Baked, sweet, with sugar, Sept. 12Bischwiller, Sept. 9Brioche, Sept. 1Broiled, sweet, Feb. 1Browned hashed, Jan. 2Candied, sweet, April 19Chateau, Oct. 31Cleo, Dec. 24Cottage fried, July 3Croquettes, Oct. 28Delmonico, Nov. 4Duchesse, Nov. 25En surprise, Aug. 28Flambe, sweet, with rum, April 23Fondante, April 3French fried, Nov. 6Gauffrette, Feb. 21Gendarme, Nov. 8; Dec. 20Georgette, Nov. 29Hollandaise, Nov. 1Jeanette, April 16Julienne, Nov. 15Laurette, Nov. 5Lorraine, Nov. 9Louis, Aug. 18Lyonnaise, Oct. 30Maitre d'hotel, Jan. 5


<emph rend="bold">POTATOES--Continued</emph>Marquise, June 1Mashed, au gratin, Jan. 19Mashed browned, Nov. 7Nature, Nov. 5O'Brien, Feb. 6Olivette, Jan. 17Paille (straw), Nov. 18Pancakes, July 2Paprika, Nov. 26Parisian, Feb. 11Parisienne, Hollandaise, Aug. 6Paul Stock, Oct. 7Palestine, March 30Persillade, March 13Pont neuf, Dec. 25Potato cakes, March 1Rissolées, Dec. 15; Jan. 17

Ritz, March 12Saratoga chips, Nov. 26Sautée, sweet, Feb. 24Southern style, sweet, Jan. 25Southern, No. 2, sweet, April 22Soufflée, Dec. 2St. Francis, Nov. 4Steamboat fried, Sept. 18Sweet potatoes (see Southern)Sweet potato pudding, Oct. 24Sweet potato croquettes, March 30Sybil, Feb. 21Waffle, Feb. 21York, Sept. 13

<emph rend="bold">PRESERVES, JELLIES, PICKLES</emph>Apples and quinces, canned, July 6Apple butter, July 6Apple jelly, May 11Apples spiced sweet, Aug. 12Apricot marmalade, June 17Artichokes pickled, Sept. 29Blackberry cordial, for medicinal purposes, July 14Blackberry jam, May 11Blackberry jelly, May 11Cherry preserves, June 17Cherries brandied, June 17Cherries jellied, July 14Cherries spiced, Aug. 12Cider, boiled, May 19Citron preserves, March 29Crab apple marmalade and jelly, June 17Cranberry jelly, June 17Cucumber sweet pickles, ripe, Sept. 29Currant jelly, June 12Fig jam, July 14Fruits, dried, stewed, Aug. 29Glacé fruits, Aug. 1Gooseberry jam, Aug. 12Grape jelly, Aug. 12Grape juice, sweet, Sept. 30Green gage plums preserved, June 17Lemon or orange peel, candied, July 14Limes, to preserve, July 14Mince meat, canned, Sept. 30Nasturtion seeds pickled, Sept. 29Onions, pickled, Sept. 29Orange or lemon brandy for flavoring, Aug. 1Peaches, brandied, June 17Peaches, sweet pickled, Sept. 29Peach marmalade, June 17Pears, baked, for canning, Aug. 1Pears, peaches or plums, canned, July 6Pears, preserved, March 29Pickles, Spet. 29; May 10Pineapple preserves, March 29Preserves--amount of fruit required, May 11

Pumpkin or squash, to can, Sept. 30Quince jelly, March 29Raspberry juice, May 19Raspberry or loganberry jam, May 11Spiced vinegar, for pickles, Aug. 12Strawberries, canned, May 11Strawberry preserves, May 11

<emph rend="bold">PRESERVES, JELLIES, PICKLES--Continued</emph>Tomatoes, pickled, green, Sept. 29Tomatoes, spiced, Aug. 12Tomato preserves, July 6Vanilla brandy, July 14Violets preserved, Sept. 30Watermelon preserves, July 6

<emph rend="bold">SALADS</emph>Algerienne, Oct. 25Alligator pear, Feb. 22Anchovy, Nov. 25Americaine, Dec. 16Asparagus tips, Oct. 30Avocado, French dressing, Oct. 23Beets, pickled, Oct. 31Brazilian, Nov. 4Bresilienne, July 13Bretonne, June 27Cauliflower, July 7Celery mayonnaise, Nov. 10Celery root, field, and beet, Dec. 20Celery Victor, Nov. 4Cendrillon, June 25Chateau de Madrid, Aug. 15Chicken, Victor, Jan. 3Chicory, Oct. 28Chiffonade, Nov. 26Chilian, Aug. 10Colo slaw, Nov. 5Cole slaw, ravigote, April 19Cosmopolitan, Aug. 6Crab, Feb. 16Crab, Louis, May 7Cucumber salad, Jan. 9Culemo, sliced, Aug. 4Cupid d'azure, July 19Dandelion, April 12Dandelion, German style, April 12Doncette, Nov. 20Ecrevisse, Gourmet, Nov. 23Egg, Sept. 12Endive, Dec. 3Endive, with beets, Aug. 15Escarole, Oct. 28Field, Oct. 30Fresh vegetable, Jan. 17Herring, July 29Herring, Moscovite, Sept. 7

Imperial, July 1Italian, Jan. 14Knickerbocker, May 9Lentil, Feb. 2Lettuce, Oct. 29Lettuce and tomato, March 23Livermore, Dec. 15Lobster, Jan. 2Lobster with anchovies, Jan. 2Lorenzo, Sept. 17Lorette, Oct. 18Louis, July 26Louise, July 20Majestic, July 17Mirabeau, Jan. 7Nivernaise, Dec. 19Olga, Nov. 25Orloff, June 18Panache, May 12Pear, mayonnaise, Oct. 19Potato, Nov. 11Puree of potato, June 8Rachel, June 15Ravachol, Nov. 29Red cabbage, July 31Rejane, Dec. 19Romaine, Oct. 29Russe, Jan. 28Salad dressing, Oct. 23Shrimp, Nov. 15Shrimp, Anastine, Sept. 19Stanislas, Dec. 29String bean, May 23; Dec. 24


<emph rend="bold">SALADS--Continued</emph>String bean and tomato, Sept. 6Tomatoes, sliced, Nov.2; Nov. 16Tosca, Dec. 29Tuna, Nov. 6Waldorf, Nov. 19Watercress, Feb. 16White bean, Aug. 2

<emph rend="bold">SALAD DRESSING</emph>

Egg, Dec. 28Escoffier, Aug. 31French, Oct. 27Rouquefort, Jan. 19Russian, June 23Salad, Oct. 23St. Francis, Oct. 25Thousand Island, Nov. 9Victor, April 21

With chapon, June 2

<emph rend="bold">SANDWICHES</emph>Bread and butter, Nov. 11Careme, April 5Chicken, Nov. 8Cream of almond, April 9Creole, April 9Dubney, April 9Olive, April 9Schlemmerbroedchen, July 31Windsor, April 9

<emph rend="bold">SAUCES</emph>Allemande, March 4Anchovy, Jan. 29Anchovy butter, Nov. 21Anglaise, Dec. 29Au vin blanc, Oct. 30Bearnaise, Jan. 13Bearnaise tomatée, Jan. 13Bechamel, Oct. 28Bercy, Feb. 7; Oct. 31Bordelaise, Nov. 8Bread, Jan. 9; Feb. 15Bread crumbs, Jan. 9; Feb. 15Brown butter, Nov. 10Brown gravy, Nov. 14Cardinal, May 3Caper, Dec. 11Celery, Aug. 21Chambord, Aug. 30Champagne, Aug. 8Choron, Jan. 13Colbert, Nov. 19Cranberry, Sept. 17Cream, Oct. 28Créole, Dec. 13Curry, Dec. 19Devil, April 30Diplomate, June 1Ecrevisse, July 28Egg, Oct. 28Estragon (tarragon), April 15Fidgi, May 14Figaro, cold, Aug. 7Flamande, Aug. 20Fleurette, Nov. 4Forestiere, Nov. 21Genoise, Nov. 1Giblet, March 14Golpin, Dec. 19Green Hollandaise, Feb. 13Hollandaise, Oct. 27Horose, Dec. 16Horseradish, cold, English style, Nov. 3Horseradish en bouillon, Nov. 3

Horseradish in cream, Nov. 3Hussarde, June 16Indian soy, Aug. 31Italienne, Dec. 3Kentucky, Aug. 29Lobster, Sept. 17

<emph rend="bold">SAUCES--Continued</emph>Madère, Nov. 4Maitre d'hotel, Oct. 30Marinière, March 4Maximilienne, Sept. 11Mayonnaise, Oct. 31Meuniere, Dec. 17Mignonette, Nov. 27Mint, Dec. 15Montebello, Aug. 6Mornay, Dec. 15Mousseline, Nov. 5Mustard, July 19; Nov. 30Newburg, Feb. 5Nonpareil, Aug. 16Olive, April 30Oyster, Jan. 16Paprika, Nov. 26Pepper, May 29Perigord, March 7; Dec. 6Perigordine, Nov. 23Perigueux, March 7Pink mayonnaise, Jan. 14Piquante, Nov. 18Poivrade, Feb. 28Port wine, March 4; Aug. 11Poulette, Nov. 22Remoulade, Dec. 30Riche, Dec. 21Robert, May 23Rougemont, Sept. 1Shrimp, Dec. 4Soubise, Jan. 14Special, Nov. 24Supréme, Nov. 13Sweet-sour, March 1Tarragon (estragon), April 15Tartar, Nov. 6Venitienne, May 26Verte, April 25Vinaigrette, Dec. 31White wine, Oct. 30

<emph rend="bold">SHELL FISH</emph>Crab a la Louise, March 22Crab, boiled, Nov. 19Crab cocktail, Cremiere, July 2Crab cocktail, Victor, March 24Crab, curried, April 7Crab, deviled, Jan. 30

Crab, deviled, in shell, April 17Crab en brochette, April 6Crab meat au gratin, March 22Crab meat, au beurre noisette, Nov. 19Crab meat, Belle Helene, March 23Crab meat, Gourmet, March 22Crab meat in chafing dish, March 22Crab meat in cream, Dec. 30Crab meat, Monza, Dec. 30Crab meat, Suzette, March 22Crab or oysters, Poulette, March 22Crab, Portola, April 13Crab, ravigote, cold, May 9Ecrevisses en buisson, Nov. 7Ecrevisses, Georgette, Oct. 16Ecrevisses, Lafayette, June 3Ecrevisses, mayonnaise, Nov. 29Mousse d'ecrevisses, July 28Lobster, baked, Cardinal, Sept. 26Lobster, baked, Lincoln, June 28Lobster, Becker, July 9Lobster, broiled, Dec. 24Lobster croquettes, Dec. 23Lobster en court bouillon, Aug. 22Lobster, stuffed, Jan. 5Lobster, Newburg, Nov. 8Lobster, Thermidor, Jan. 22Mussels, Marinière, March 4Scallops a la Mornay, March 2Scallops, Newburg, Feb. 24Shrimps with mushrooms, March 25Terrapin, how to boil, March 21


<emph rend="bold">SHELL FISH--Continued</emph>Terrapin au beurre, Sept. 20Terrapin, Baltimore, March 21Terrapin, Jockey Club, March 21Terrapin, Maryland, March 21

<emph rend="bold">SHELL FISH--CLAMS</emph>Batelière, March 6Créole, Feb. 1En cocotte, Californienne, July 3Fried soft clams, Tartare, Aug. 26Little necks on half shell, Nov. 5Scalloped, Aug. 3Soft clams, Newburg, Feb. 5Stuffed, July 7With wine sauce, April 5

<emph rend="bold">SOUPS</emph>

<emph rend="bold">Consomme</emph>

Ab-del-Cader, June 14

Allemande, June 22Alexandria, Aug. 1Andalouse, June 16Aux éclairs, May 18Aux pluches, May 26Aux quenelles, April 14Aux quenelles, Doria, May 22Bellevue, Dec. 5Bohemienne, June 28Bouillon, Nov. 3Bretonne, Jan. 22Brunoise, Dec. 10Brunoise and vermicelli, Sept. 3Cameroni, July 11Camino, March 17Caroline, June 2Celery and rice, Aug. 19Célestine, April 28Charles Quint, July 8Chartreuse, Sept. 20Châtelaine, Aug. 26Chevalière, July 23Chicken broth, Oct. 29Chiffonade, May 3Cialdini, Nov. 20Clam broth, Dec. 5Clam broth, Chantilly, Dec. 5Colbert, Feb. 25; Aug. 22Crème de volaille, Jan. 14Créole, June 24Croute au pot, May 5D'Artagnan, Jan. 12Daumont, April 16De la Mariée, Jan. 16Diable, May 14Diane, Oct. 21Ditalini, Dec. 13Doria, Dec. 2Du Barry, March 11Favorite, Jan. 7Federal,Sept. 5Fermière, Aug. 12Fleury, Dec. 22Florentine, Feb. 21; July 4Frascati, Oct. 3Garibaldi, July 15Georgia, Oct. 1Gumbo, strained, in cups, Feb. 27Imperatrice, Jan. 18Inauguration, July 28Irma, June 18Italian paste, Aug. 24Japonnaise, June 4Julienne, Jan. 4Léopold, Oct. 17Madriliene, Dec. 29Magadore, June 26

Marchand, June 6Marie, Louise, July 2Massenet, Dec. 21Medina, Sept. 29Monaco, Aug. 8

<emph rend="bold">SOUPS, CONSOMME--Continued</emph>Monte Cristo, July 26Montesquieu, Aug. 17Napier, Sept. 13National, Sept. 27Nelson, Oct. 12Nicoise, July 6Noodles, Oct. 6Oriental, Aug. 10Orleans, Dec. 20Oyster broth, April 8Palestine, July 13Parfait, April 6; Jan. 24Paysanne, Aug. 6Pemartin, Oct. 8Perles de Nizam, May 24Plain, Oct. 27Portugaise, Sept. 9Printanière, April 30Profiteroles, May 28Rachel, Feb. 17Rivoli, Dec. 17Ravioli, May 12Rothschild, Aug. 4Royal, Nov. 21Royal, with carrots, May 8Royal, green, Sept. 22Royal, red, Sept. 22Russe, April 26Sago, Nov. 7Sarah Bernhardt, May 20Scotch, Jan. 11Sévigné, I, Dec. 1Sévigné, II, April 18Sicilienne, July 21Soubise, April 22Stuffed cabbage, Sept. 15Tapioca with écrevisse butter, Aug. 29Talleyrand, July 17Tapioca, Nov. 11Théodora, April 20Tosca, May 16Turbigo, June 10Trianon, July 19; Sept. 22Vanderbilt, July 30Viveurs, May 7Valencienne, May 10; June 20Venitienne, May 30Vermicelli, Feb. 10Xavier, June 22

<emph rend="bold">CREAM SOUPS</emph>

Algerienne, May 25Artichokes, June 11Asparagus, Nov. 26Asparagus, Favori, Oct. 18Crème Bagration, May 17Bananas, March 5Bisque d'ecrevisses, Dec. 25Bisque of California oysters, Jan. 9Bisque of clams, Nov. 22Bisque of crabs, Jan. 23Cardinal, May 27Cauliflower, Oct. 31Celery, Nov. 2Celery, Kalamazoo, Feb. 8Chicken, Nov. 9Chicken a la Reine, Dec. 17Chicken, Hortense, April 1Congolaise, May 31Corn and onions, Sept. 17Countess, June 25Endives, Dec. 6Farina, March 7Farina lie, Sept. 10Flageolets, July 24Frogs' legs, Feb. 24Green corn, I, March 9Green corn, II, June 3Lettuce, March 2Lima beans, Feb. 19Maintenon, Jan. 18Parisienne, April 13


<emph rend="bold">CREAM SOUPS--Continued</emph>Parsnips, April 29Parsnips, II, June 17Pea, Oct. 15Pea, Luzon, Oct. 15Pea, St. Germain, Oct. 15Potatoes, Nov 8Reine Mogoador, April 6Rice, Dec. 28Summer squash, cream of, Oct. 10Watercress, July 22

<emph rend="bold">THICK SOUPS</emph>

<emph rend="bold">(Potage)</emph>

Bean and cabbage soup, Sept. 21Burned farina soup, April 24Cabbage soup, Normande, June 15Chicken okra, Dec. 7Chicken, Bresilienne, June 27

Chicken, Florentine, Aug. 18Chicken, Francaise, Oct. 9Chicken Mulligatawney, July 14Chicken, Piedmontaise, July 16Chicken, Portugaise, July 5Chicken, San Remo, Sept. 23Clam chowder, Dec. 5Clam chowder, Boston style, March 24Clear green turtle, April 2Cold celery broth, Aug. 27Cooper soup, May 23Crab gumbo, July 20Croute Bretonne, July 3Ditalini, a la Royal, Sept. 16Farina, Francis Joseph, May 2Fish broth, July 20Fish broth with whipped cream, Sept. 1Fish chowder, April 10German carrot soup, Sept. 7German lentil, March 29Giblet, a l'Anglaise, Oct. 29Hare soup, Uncle Sam, Oct. 5Homemade clam soup, Sept. 25Hungarian, Oct. 11Lamb broth a la Grecque, May 6Lamb broth, a la Reine, Aug. 2Lamb broth, Olympic Club, June 9Lobster chowder, Dec. 5Macaroni soup with lentils, Sept. 6 Mock turtle, Feb. 15Mutton, Kitchener, Sept. 8Onion and tomato, Oct. 7Onion, au gratin, March 1; Nov. 15Oyster, family style, Nov. 12Oxtail, English style, Feb. 1Pannade, March 3Pea, with vermicelli, Aug. 14Petite marmite, Dec. 24Potage a l'Anglaise, Jan. 7Potage Albert, May 29Potage Alexandra, Dec. 20Potate Americaine, Dec. 31Potage Andalouse, Jan. 17Potage Arlequin, June 13Potage Bagration, Jan. 11Potage Bonne Femme, Dec. 26Potage Bouquetière, Oct. 20Potage Bourgeoise, Aug. 27Potage brunoise with rice, Aug. 20Potage Cambridge, Nov. 13Potage Cameroni, Aug. 7Potage Champenoise, Oct. 14Potage Chatelaine, April 11Potage Coburg, July 9Potage Colbert, Aug. 28Potage Coquelin, March 23Potage Dagobert, July 10

Potage Dieppoise, Aug. 15Potage Duchesse, Dec. 24Potage Esau, March 25Potage Faubonne, Dec. 22Potage Ferneuse, Oct. 19Potage Flamande, Dec. 27; Dec. 16

<emph rend="bold">THICK SOUPS--Continued</emph>Potage Fontange, May 15Potage Garpure, Sept. 19Potage Gentilhomme, Jan. 19Potage Grand Mère, Jan. 10Potage Grenade, Oct. 16Potage Hollandaise, Dec. 10Potage Honolulu, July 7Potage Italienne, Aug. 16Potage Jackson, Dec. 30Potage Kraumir, Feb. 23Potage Lamballe, Nov. 5Potage Livonien, Oct. 22Potage Lord Mayor, July 13Potage maintenon, Sept. 2Potage Marie Louise, Jan. 15Potage Marquis, Jan. 5Potage Mathilda, Dec. 23Potage McDonald, Jan. 20; July 29Potage Mexicaine, July 31Potage Mongol, Dec. 13Potage Montglas, Aug. 31Potage Nassau, Aug. 13Potage Navarraise, Sept. 28Potage Parmentier, Aug. 11Potage Paysanne, June 19Potage Plessy, Aug. 30Potage Portugaise, April 12Potage Quirinal, Jan. 8Potage Reine Margot, Dec. 21Potage Ruffo, Sept. 4Potage Sante, Nov. 19Potage Saxe, April 7Potage Schorestene, Sept. 30Potage Solferino, April 4Potage St. Marceau, July 1Puree St. Germain, April 15Potage Talleyrand, Feb. 5Potage tapioca, Crecy, Jan. 30Potage Turinoise, May 13Potage Velour, July 27Potage Venitienne, Jan. 13; April 8Potage vert pre, July 18Potage Viennois, April 8Potage Villageois, Oct. 13Potage Voisin, Feb. 13Potage Waldaise, Feb. 11Potage Westmoreland, Feb. 18Potato and leek soup, Nov. 7Potato soup, Faubonne, April 5

Potato, Dieppoise, April 23Pot au feu, March 15Puree Camelia, May 21Puree Celestine, March 20Puree Crecy, Jan. 26Puree d'Artois, March 8Puree of cucumbers, June 21Puree of game, Nov. 18Puree of game, St. Hubert, Nov. 18Puree of green asparagus, April 27Puree of lentils, Oct. 30Puree of lentils with tapioca, Aug. 21Puree of lima beans, Dec. 14Puree of peas, plain, Oct. 27Puree of peas, aux croutons, Oct. 27Puree of peas, Varsovienne, Oct. 27Puree of peas with noodles, Sept. 12Puree of pheassant, St. Hubert, Feb. 10Puree of potatoes, March 20Puree of red kidney beans, May 4Puree of spinach, April 19Puree of tomatoes, Oct. 28Puree of tomatoes with rice, Nov. 8Puree of turnips, Caroline, Aug. 25Puree of white beans, Dec. 18Puree of white beans, Allemande, Aug. 23Puree of white beans, Soubise, May 9Puree paysanne, March 16

Rice soup, a l'Allemande, July 25Rice, Palmero, Aug. 9Rocol, a la Russe, June 1Shrimp, family style, Oct. 2


<emph rend="bold">THICK SOUPS--Continued</emph>Soft clam soup, Salem, June 7Sorrel, a l'eau, June 5Sorrel, with rice, June 29Terrapin, Southern style, Aug. 3Tomato broth (hot or cold), July 29Veloutine Aurore, May 19Veloute, Dec. 10Velvet soup, March 19Viennese bean, March 26White bean soup, March 14

<emph rend="bold">SQUAB</emph>Boneless, en aspic, July 17Breast of, au jus, Sept. 19Breast of, Eveline, Oct. 8Breast of, Perigord, May 2Breast of, sauté in butter, June 4Breast of, under glass, St. Francis, Feb. 4Broiled squab, April 2Broiled squab, with fresh mushrooms, April 2

En compote, Jan. 15Potpie, English style, Jan. 1Roast, au jus, Feb. 21

<emph rend="bold">STEWS</emph>Beef goulash, Oct. 28Beef stew, homemade, Nov. 7Haricot of mutton, Feb. 13Hasenpleffer (hare stew), Jan. 12Hungarian goulash, Oct. 28Lamb Irish stew, Nov. 2Navarin of lamb, printanier, Nov. 25Paprika veal, July 20Pickelsteiner stew, May 13Pilaff a la Ture, Jan. 8Ragout a la Deutsch, Dec. 22Ragout Fin, Dec. 29Reindeer stew, March 7Spring lamb Irish stew with dumplings, Sept. 25

<emph rend="bold">TRIPE</emph>A la mode de Caen, Feb. 23Broiled honeycomb, chili sauce, May 11Broiled honeycomb, maitre d'hotel sauce, Oct. 30Blanchard, Dec. 27Creole, Dec. 20Etuvé, Bonne Femme, Sept. 9Honeycomb, sauté, aux fines herbes, Sept. 28In cream with peppers, April 26Saute, Lyonnaise, Feb. 17Tripe and oysters in cream, Dec. 10Tripe and potatoes, family style, Jan. 1Tripe, Wm. II. Crane, Oct. 23

<emph rend="bold">TURKEY</emph>Broiled baby turkey, July 4Deviled legs, with chow chow, Jan. 19Hash, Chateau de Madrid, June 28Hash on toast, Nov. 23Livers en brochette, March 6Roast, March 6Stuffed with chestnuts, Nov. 27

<emph rend="bold">VEAL</emph>Breast, stuffed, au jus, Jan. 27Calf's brains au beurre noir, March 13Calf's brains, fried, tomato sauce, June 1Calf's head, plain, boiled, Dec. 31Calf's head a la Francaise, March 9Calf's head, Providence, May 6Calf's head, sauce piquante, April 13Calf's head, vinaigrette, Feb. 27Calf's liver and bacon, Nov. 30Calf's liver, Lyonnaise, Aug. 11Calf's liver sauté, Nov. 13Calf's liver sauté, Robert, May 23Calf's liver sauté, Spanish style, Aug. 4

Chops, broiled, Nov. 4Chops en papillote, Feb. 8Chops, Montgolfier, Sept. 13Cutlets, breaded, tomato sauce, May 26

<emph rend="bold">VEAL--Continued</emph>Fricandeau, au jus, April 7Fricassee, Jan. 20Kidneys, broiled, English style, June 13Kidney roast, Dec. 20Kidneys sauté au Madère, Sept. 3Leberkioese (calf's liver dumplings), April 25Leg, au jus, Nov. 7Loin, roasted, June 23Loin roasted, Nivernaise, July 11Paprika schnitzel, March 5Paprika veal, July 20Rolled veal, Huguenin, March 25Sauté, Catalane, Oct. 12Shoulder, au jus, Oct. 31Sweetbreads braise (glacé), Dec. 25Sweetbreads braise, Ancienne, April 14Sweetbreads braise, Clamart, April 5 Sweetbreads braise, Georginette, Sept. 5Sweetbreads braise, Godard, May 7Sweetbreads braise, Henri IV, March 27Sweetbreads, Lavaliere, June 22Sweetbreads braise, Marie Louise, April 1Sweetbreads Marigny, July 24Sweetbreads braise, Montebello, June 11Sweetbreads braise, Pompadour, Dec. 1Sweetbreads Poulette, July 16Sweetbreads braise, Princess, July 1Sweetbreads braised, Soubise, June 24Sweetbreads braise, St. Elizabeth, July 21Sweetbreads braise, St. George, June 8Sweetbreads braise, Zurich, May 4Sweetbreads, broiled, Nov. 1Sweetbread croquettes, Dec. 23Sweetbreads Egyptienne, Aug. 5Sweetbreads Figaro, Aug. 7Sweetbreads Lieb, Aug. 15Sweetbreads Liencourt, Oct. 4Sweetbreads Metropolitan Club, July 27Sweetbread patties in cream, April 19Sweetbreads Royal, Sept. 27Sweetbreads, St. Alban, Aug. 12Sweetbreads, Saint Mande, Oct. 16Sweetbreads Sans Gene, Aug. 20Sweetbreads, Theodora, Feb. 25Wiener schnitzel, Feb. 3

<emph rend="bold">VEGETABLES</emph>Artichoke au gratin (individual), Feb. 19Artichokes, Barigoule, Sept. 24Artichokes, boiled, Oct. 29Artichokes en cocotte, Sept. 12

Artichokes filled with cauliflower, Feb. 23d'Artichokes, ionds, feypell, March 12Artichokes, fried, March 3Artichokes, jardiniere, May 2Artichokes, quartered, April 28Asparagus, boiled, March 13Asparagus, polonaise, March 12; Feb. 4Asparagus, stewed, April 4; March 14Asparagus tips au gratin, Jan. 27; April 17Asparagus tips in cream, Sept. 6Beans, baked, Boston style, Nov. 23Beans Bretonne, March 9Beans, Normandie, March 17Beans, white, with tomatoes, April 23Beets a la Russe, July 7Beets, boiled, Oct. 31Beets, Californienne, Sept. 5Beets, Frouard, April 17Beans, Spanish, Sept. 14Beets, young, in butter, March 16Brussels sprouts and chestnuts, Jan. 5Brussels sprouts, boiled, Jan. 5Brussels sprouts in bouillon, Feb. 1Cabbage, boiled, Jan. 3Cabbage, German style, Aug. 27Cabbage, red, Dec. 18Cabbage, stuffed, Sept. 15; Dec. 18Cardon a la Moelle, Nov. 30Carrots in butter, March 11Carrots, Vichy, Dec. 6


<emph rend="bold">VEGETABLES--Continued</emph>Cauliflower au gratin, Nov. 5Cauliflower polonaise, Nov. 12Cauliflower, puree of, March 19Celery stewed, au Madère, Nov. 18Celery stewed in cream, Nov. 6Cepes sauté, Dec. 13Cepes, Tyrolienne (cold), Jan. 30Chestnuts, boiled, Jan. 3Chestnuts, boulettes, Oct. 6Chestnuts glacé, Feb. 7Chestnuts glacé au Madère, Feb. 7Colache, Sept. 15Corn a la Marie, Sept. 4Corn (canned) fritters, Sept. 8Corn fritters, Dec. 17Corn fritters, Susan Jones, Sept. 17Corn, green, June 8Corn, hulled, Nov. 10Corn oysters, Sept. 14Corn pudding, Oct. 24Corn sauté in butter, July 4Corn, stewed (canned), April 15Cucumbers on toast, Oct. 11

Cucumbers stuffed, April 22Egg plant, broiled, June 8Egg plant, fried, Nov. 18Egg plant in casserole, Sept. 8Egg plant, Sicilienne, Sept. 3Egg plant, stuffed, Sept. 6Flageolets au cerfeuil, June 8Flageolet beans, Dec. 28Hubbard squash, baked, Dec. 4Jerusalem artichokes in cream, Aug. 25Jets de houblons, Nov. 22Kohlrabi, baked, Sept. 5Lentils, Feb. 2Lettuce boiled, Feb. 4Lettuce braise, Dec. 27Lima beans, Jan. 16Lima beans au paprika, Aug. 26Lima beans, curried, Jan. 6Lima beans, puree of, Feb. 8Lima beans with shallots, Sept. 26Macedoine, March 17Mushrooms, fresh, broiled, Nov. 4Mushrooms, fresh, puree of, Oct. 4Mushrooms, fresh, sauté in butter, Feb. 20Mushrooms, fresh, stuffed, Jan. 10Okra and tomatoes, sauté, June 8Onions fried, Dec. 13Onions glacés, Feb. 20Onions Hongroise, March 25Onions, puree of, Soubise, March 31Onions, stewed, Sept. 13Onions stuffed, with cabbage, Jan. 3Parsley, fried, Nov. 6Parsnips, boiled, April 21Parsnips in cream, April 21Peas a la Francaise, June 21Peas and carrots in cream, Nov. 7Peas and shallots in cream, Sept. 7Peas au corfeuil, March 3Peas, farmer style, March 15Peas in cream, Jan. 16

<emph rend="bold">VEGETABLES--Continued</emph>Peas, new, plain, Nov. 1Peppers, stuffed green, Aug. 5Pimentos, stuffed, Créole, Aug. 17Pumpkin and rice, scalloped, Sept. 13Pumpkin, stewed, Sept. 13Puree St. Germain, Nov. 15Rice, Californian, Oct. 23Rice, Créole, Dec. 23Rice croquettes, Dec. 16Rice, timbale of, May 31Rice, timbale of, Créole, May 16Risotto, Jan. 8Salad, puree of, March 14Sauerkraut, Feb. 14

Sorrel, Jan. 28Spinach, boiled, Jan. 5Spinach, English style, Jan. 5Spinach in cream, Feb. 20Spinach, timbale of, Aug. 8String beans, Oct. 28String beans, Alsacienne, April 8String beans, sweet-sour, July 22String beans with tomatoes, Sept. 1Succotash, July 2Summer squash au beurre, Nov. 1Summer squash, Native Son, June 4Summer squash, mashed, June 3Tomatoes baked, June 9Tomatoes glacés, Dec. 10Tomatoes, scalloped, Sept. 5Tomatoes, stewed, Jan. 30Tomatoes, stewed, Brazilian, March 19Tomatoes, stewed, family style, April 30Tomatoes, stuffed, Créole, June 22Tomatoes, stuffed, Noyer, Nov. 23Tomatoes, stuffed with chestnuts, Jan. 3Turnips glacés, Dec. 20Turnips, mashed, Dec. 11Wax beans in butter, April 26

<emph rend="bold">WINE JELLIES</emph>Anisette jelly, Feb. 9Benedictine jelly, Feb. 9Brandy jelly, Feb. 9Burgundy jelly, Feb. 9Champagne jelly, Feb. 9Chartreuse jelly, Feb. 9Claret jelly, Feb. 9Cognac jelly, Feb. 9Fine champagne jelly, Feb. 9Fruit jelly, Feb. 9Jelly a la Russe, Feb. 9Kirsch jelly, Feb. 9Maraschino jelly, Feb. 9Moselle jelly, Feb. 9Port wine jelly, Feb. 9Rhine wine jelly, Feb. 9Sherry jelly, Feb. 9Wine jelly, Feb. 9Wine jelly with Apricots, Sept. 14Wine jelly with berries, Sept. 14Wine jelly with peaches, Sept. 14Wine jelly with whipped cream, Aug. 23


Admiral (see Fish).....................................31Afternoon teas (selections)............100, 317, 334, 337Alaska black cod, broiled..............................35Alaska black cod, kippered in cream...................232Alaska black cod, smoked, broiled.....................298

Alaska black cod, smoked, in cream....................312Alaska candle fish, broiled............................57Alhambra ice cream....................................308Allemande sauce........................................64Alexandra pudding.....................................217Alligator pear cocktail...............................136Allumettes (pastry)...................................161Almond biscuits.......................................312Almond cake, and almond cream cake.....................96Almond milk (potage Reine Margot).....................379Almond rocks (pastry).................................213Almonds, salted (hors d'oeuvre).......................320Almond wafers.........................................214Alsatian fish.........................................312American gugelhoff (pastry)...........................213Anchovy butter........................................197Anchovy butter (sauce)................................349Anchovy salad.........................................353Anchovy sauce..........................................29Anchovy toast.........................................139Angel cake or Angel food..............................174Angels on horseback (oysters).........................117Anglaise sauce (for fish).............................387Anise seed cake........................................52Anise toast...........................................277Anisette cake.........................................221Anisette jelly (wine)..................................40Antipasto (hors d'oeuvre)..............................37Apple, baked..........................................351Apple butter..........................................195Apple charlotte........................................21Apple cobbler.........................................203Apple compote.........................................179Apple cottage pudding.................................201Apple dressing........................................355Apples, fried.........................................352Apple jelly...........................................133Apple Moscovite (pastry)...............................54Apple pie.............................................366Apples and quinces, canned............................194Apple roll, baked.....................................170Apple sauce...........................................103Apple snow (pastry)...................................304Apples, spiced, sweet.................................237Apple strudel (pastry)................................104Apple turnover........................................152Apple water ice........................................91Apricot compote.......................................179Apricot layer cake.....................................59Apricot marmalade.....................................173Apricot meringue......................................210Apricot pie............................................86Apricot roll, baked...................................170Artichoke au gratin (individual).......................51Artichokes, Barigoule.................................282Artichokes en cocotte.................................268Artichokes, filled with cauliflower....................55

Artichokes, d', iands Feypell..........................72Artichokes, fresh, a la Russe (hors d'oeuvre).........296Artichokes, fried......................................63Artichokes, Jardiniere................................123Artichokes, Jerusalem, in cream.......................249Artichokes, pickled...................................287Artichokes, quartered.................................119Asparagus, boiled......................................73Asparagus, Polonaise...............................72, 35Asparagus, stewed..................................74, 95Asparagus tips au gratin..........................27, 108Asparagus tips in cream...............................261Asparagus tips in salad...............................325Asparagus and Westphalia ham..........................382Assorted cakes........................................344Avocado salad, French dressing........................313

Baba au Rhum (pastry).................................384Baby lamb steak, horticulture..........................88

Bacon and cabbage......................................41Bacon and eggs........................................331Bacon, fried..........................................331Bain marie.............................................26Baises (chocolate drops)..............................277Baked Alaska (see Ices, etc.)..........................84Bananas, baked........................................275Banana coupe (see Ices, etc.)..........................84Banana cream pie......................................145Banana ice cream........................................8Bananas in cream......................................325Bananas pie...........................................292Bananas, sliced, with whipped cream...................156Bananas, sweet-sour (hors d'oeuvre)...................379Banana whipped cream..................................290Barquette a l'Aurorc (hors d'oeuvre)...................14Barracuda, aux fines herbes...........................328Barracuda, broiled, sauce Rougemont...................256Bavarois with Bar le Duc...............................33Bavarois, noisette (pastry)............................88Bavarois, raspberry (pastry)...........................29Bass, aiguillettes of, a la Russe......................13Bass, aiguillettes of, Massena.........................74Bass, Dijonnaise.......................................72Bass, fillet of (1905)................................348Bass, fillet of, Argentine............................172Bass, fillet of, Brighton.............................193Bass, fillet of, Dieppoise............................366Bass, fillet of, Duglere..............................130Bass, fillet of, Mentone...............................77Bass, Nicoise.........................................153Bass, paupiettes of....................................80Bass, Provencale........................................6Bass, fillet of, shrimp sauce.........................362Bass, timbale of.......................................42Bean and cabbage soup.................................279Beans, baked, Boston style............................351

Beans, Bretonne, 69; Normandie, 77; Spanish...........270Beans, white, with tomatoes...........................114Bearnaise sauce........................................13Bearnaise tomato (sauce)...............................13Bechamel sauce........................................322Beef a la mode, 143; cold.............................206Beef boiled with vegetables...........................339Beef, braised, 167; comfortable.......................262Beef, braised, with calf's feet.......................362Beef, chipped, on toast...............................162Beef, corned, and cabbage..............................27Beef, corned, hash, 91; browned........................91Beef, corned, hash, au gratin..........................91Beef (see classified index)...........................400Beef, fillet of, Cendrillon...........................126Beef, fillet of, Charentiere..........................106Beef, fillet of, Dumas................................238Beef, fillet of, Lombard..............................134Beef, filet mignon, 105; Athenienne, 171l Bayard 64Beef, filet mignon, Cheron.......................147, 337Beef, filet mignon, Dubarry, 267; Marchale............142Beef, filet mignon, Trianon...........................105Beef, fillet of saute, Balzac.........................183Beef, goulash (stew)..................................321Beef, hashed fillet of, Sam Ward......................120Beef, larded lump of..................................167Beef, larded sirloin of...............................348Beef, larded tenderloin of............................119Beef, larded tenderloin of, Lili......................189Beef, larded tenderloin of, Montbasson................119Beef, larded tenderloin of, Sigurd....................273Beef, larded tenderloin of, St. Martin................154Beef, larded tenderloin of, Vigo......................178Beef marrow, Princess.................................197Beef, miroton of, en bordure..........................360Beef, planked sirloin steak, 22; St. Francis..........209Beef, porterhouse, steak, Bercy, 143; Jolly...........176Beef, Rheinbraten.....................................354Beef, roast, Jules Albert.............................243Beef, roast sirloin, fermière, 169; Monet-Sully...231Beef, roast sirloin of, Port Mailot...................385Beef, roast tenderloin, vert pré...............216Beef, roast top sirloin of............................349


Beef, rump of, Windsor................................111Beef, rump steak, Bercy, 326; Dickinson...............249Beef, Salisbury steak, Stanley........................270Beef, sirloin of, Clermont..............................3Beef, sirloin of, roasted.............................331Beef, sirloin steak, Braconière................296Beef, sirloin steak, broiled, Cliff House.............164Beef, sirloin steak, Dickinson.........................98Beef, sirloin steak, marchand de vin...................42Beef, sirloin steak, sauce Madère..............330Beef, sirloin steak, Saxonne..........................287

Beef, small sirloin steak, a la Russe.................221Beef, small tenderloin steak, Cécle Militaire..281Beef, small tenderloin steak, Demidoff................108Beef, small tenderloin steak, Fedora..................149Beef, small tenderloin steak, Nicholas II.............289Beef, sour schmorrbraten..............................138Beefsteak and kidney pie..............................344Beefsteak, Bismarck, 18; Jussien......................293Beefsteak, Provencale, 13; Tartar.....................213Beef stew, homemade...................................333Beef tenderloin, Bristol, 374; Cardinalice............250Beef, tenderloin of, Cubaine, 110; Cumberland.........113Beef, tenderloin of, Gambetta.........................233Beef, tenderloin of, larded...........................328Beef, tenderloin of, Malvina...........................38Beef, tenderloin of, Moderne..........................227Beef, tenderloin of, Parisienne.......................165Beef, tenderloin of, Voisin...........................158Beef, tenderloin steak, Bernardin.....................303Beef, tenderloin steak, broiled.......................334Beef, tenderloin steak, Florentine.....................19Beef, tenderloin steak, Marseillaise..................182Beef, tenderloin steak, Polonaise.....................116Beef, tenderloin steak, Rachel (small)................213Beef tongue, boiled....................................29Beef tongue, Menschikoff..............................305Beef tongue, Parisienne................................71Beef tongue, smoked, with spinach.....................144Beef tongue, sweet-sour................................61Beef, tournedos, Bayard...............................152Beef, tournedos, Bordelaise, 129; Cape Julien.........256Beef, tournedos, Massenet, 350; Nicoise...............139Beef, tournedos, Porte Maillot, 199; Vaudeville.......186Beets a la Russe......................................196Beets, boiled.........................................325Beets, Californienne, 250; Frouard....................108Beets, young, in butter................................76Beignets souffles (pastry)............................169Benedictine jelly......................................40Bercy (garniture)......................................38Berliner Piannenkuchen (pastry)........................187Berries with whipped cream............................157Bignon (see Fish)......................................11Bird's nests (pastry).................................222Biscuits, almond......................................312Biscuits, bran........................................318Biscuit glace, apple..................................385Biscuit glace, chocolate, 385; coffee.................385Biscuit glace, foundation.............................385Biscuit glace, Kirsch, 385; mapeline..................385Biscuit glace, peppermint, 385; coffee................385Biscuit glace, pistache, 385; raspberries.............385Biscuit glace, St. Francis, 385; strawberry...........385Biscuits, Maryland beaten.............................344Biscuits, seed........................................273Biscuits, tea.........................................329Biscuit Tortoni........................................50

Bisque d'ecrevisses...................................383Bisque of California oysters............................9Bisque of crabs.......................................350Blanc mange aux fruits, 171; aux liquers..............171Blanc mange, chocolate, 171; coffee...................171Blanc mange, cornstarch, 248; with berries............248Blanc mange, cornstarch, with Sabayon.................248Blanc mange, cornstarch, with stewed fruits...........248Blanc mange, vanilla..................................171Black bass, Cambacere, 373; Heydenreich...............208Black bass, planked...................................258Black bass, Tournon...................................201

Blackberry cordial (for medicinal purpose)............205Blackberry jam........................................133Blackberry jelly......................................133Blackberry meringue...................................210Blackberry pie.........................................86Blackberry roll, baked................................170Black cake............................................273Bloater, Yarmouth.....................................342Bloater, Yarmouth, in oil (hors d'oeuvre)..............98Blood pudding, 379; sauce Robert......................152Bluefish, broiled, maitre d'hotel.....................339Bockwurst, hot (pork)..................................81Boneless squab en aspic...............................209Bordelaise sauce......................................334Boston baked beans....................................351Boston brown bread....................................365Boston brown pudding..................................201Bouchette, coffee (pastry)............................170Bouchette, Palmyra (pastry)...........................207Bouchette (pastry)....................................170Bouillabaise, Marseillaise............................370Bouillon (consomme)...................................329Boulanger (garniture).................................360Bouquet garni.........................................333Bran biscuits.........................................318Bran bread............................................318Bran bread, four o'clock tea..........................318Brandied cherries.....................................173Brandied peaches......................................173Brandy jelly...........................................40Brandy, lemon or orange, for flavoring................224Brandy sauce...........................................49Brandy, vanilla.......................................205Brazil nuts, salted (hors d'oeuvre)...................135Bread, etc. (see classified index)....................401Bread and butter sandwich.............................337Bread, Boston brown...................................365Bread, bran...........................................318Bread, bran, 4 o'clock tea............................318Bread, corn......................................316, 365Bread crumbs sauce, 9; for game........................47Bread custard pudding.................................197Bread, French.........................................356Bread, Graham.........................................316

Bread, homemade.......................................356Bread, pulled.........................................201Bread, raisin.........................................316Bread sauce, 9; for game...............................47Bread, spoon and mush.................................315Breakfast rolls.......................................353Brioche (pastry)......................................317Bristol (garniture)...................................374Brook trout, boiled, Romanoff.........................304Brook trout, broiled, with bacon.......................99Brook trout, Cafe de Paris, 316; Cambaceres...........297Brook trout, Meunière, 95; Miller style........104Brook trout, Volper...................................242Broth, fish...........................................212Broth, oyster..........................................99Brown Betty (pastry)..................................100Brown bread pudding, baked............................289Brown butter sauce....................................336Brown gravy sauce.....................................341Brussels sprouts and chestnuts..........................5Brussels sprouts, boiled................................5Brussels sprouts in bouillon...........................32Buckwheat cakes.......................................325Buckwurst, hot.........................................81Burgundy jelly (wine)..................................40Burned farina soup....................................115Butter, apple.........................................195Butterball duck, roasted..............................344Butterfish, sauté, Meunière.............326Butter, lobster.......................................383Butter, royal (pastry)................................263

Cabbage, boiled.........................................3Cabbage, German style.................................251Cabbage, red..........................................376Cabbage soup, Normande................................170Cabbage, stuffed.................................271, 376Cabinet pudding........................................31Cactus fruit with lemon................................38


Cake, almond, 96; almond cream......................96Cake, angel.........................................174Cake anise seed.....................................52Cake anisetto......................................221Cake, apricot layer.................................59Cakes assorted......................................334Cake, black.........................................273Cakes, buckwheat....................................325Cake, Caroline......................................76Cake, cheese........................................317Cake, chocolate layer...............................59Cake, Christmas.....................................273Cake, cinnamon......................................191Cake, cocoa.........................................100Cake, coffee, 317; coffee cream.....................191

Cake, coffee fruit..................................190Cake, Danish apple..................................303Cake, devil.........................................277Cake, flannel........................................109Cake, French layer, 59; French sponge...............291Cake, fruit.........................................336Cake, German apple, 325; German coffee..............190Cake, German buckleberry............................181Cake, griddle, war..................................313Cake, honey.........................................180Cake, lady..........................................259Cake, layer.....................................59, 367Cake, Lemon.........................................234Cake, moka (Mocha)..................................50Cake, Napoleon......................................48Cake, orange........................................234Cake, patience......................................210Cake, pound.........................................336Cake, rice..........................................109Cake, royal.........................................268Cakes, silver.......................................261Cake, sponge........................................76Cake, strusel.......................................190Cake, tango.........................................275Cake, wedding.......................................293Calf's brains an beurre noir........................73Calf's brains, boiled...............................154Calf's brains fried, tomato sauce...................154Calf's foot jelly...................................202Calf's head a la Fancaise...........................69Calf's head, Poulette...............................41Calf's head, plain, boiled..........................389Calf's head, Providence.............................127Calf's head, sauce piquante, 104; vinaigrette.......59Calf's liver and bacon..............................358Calf's liver dumplings (leberkloese)................116Calf's liver, Lyonnaise.............................235Calf's liver, saute, 345; saute, Robert.............145Calf's liver, saute, Spanish style..................228California marmalade................................140California raisins..................................313California sherbet..................................113Canape of anchovies (hors d'oeuvre).................328Canape of caviar (hors d'oeuvre)....................321Canape of chicken (hors d'oeuvre)...................63Canape Eldorado (hors d'oeuvre).....................292Canape Hambourgeoise (hors d'oeuvre)................324Canape Julia (hors d'oeuvre)........................54Canape of lobster (hors d'oeuvre)...................237Canape Martha (hors d'oeuvre).......................369Canape Monte Carlo (hors d'oeuvre)..................387Canape Norway (hors d'oeuvre).......................133Canape P. P. I . E. (hors d'oeuvre).................315Canape of raw beef (hors d'oeuvre).................144Canape of raw meat (hors d'oeuvre).................51Canape Regalia (hors d'oeuvre)......................338Canape Riga (hors d'oeuvre).........................347

Canape Romanoff (hors d'oeuvre).....................92Canape St. Francis..................................72Canape St. Francis (hors d'oeuvre)..................166Canape of sardines (hors d'oeuvre)..................332Canape Thon Marine (hors d'oeuvre)..................245Candied lemon or orange peel........................205Cannelons a la creme................................150Cantalope Water ice.................................1Canteloupe and watermelon, surprise.................258Canvasback duck, roasted............................336Capon, galantine of.................................311Caper sauce.........................................369Capon, stuffed, Bruxelloise.........................59Capon, stuffed, St. Antonie.........................4Caramel custard.....................................28Caramel ice cream...................................145Cardinal sauce......................................124Cardon a la Moelle..................................358Caroline cake......................................76Carrots in butter...................................71Carrots, Vichy......................................364Catfish, sauté, Meunière..............97Cauliflower au gratin...............................331Cauliflower Polonaise...............................338Cauliflower, puree of...............................79Cauliflower salad...................................196Caviar..............................................343Celery broth, cold..................................251Celery plain (hors d'oeuvre)........................320Celeryroot, field and beet salad....................378Celery salad, Victor................................330Celery sauce........................................245Celery stewed in cream..............................332Cepes saute, 371; Tyrolienne, cold..................30Cereals (see classified index)......................400Chambord (see Fish).................................52Chambord (sauce)....................................254Champagne jelly, 40; fine...........................40Champagne punch................................163, 223Champagne sauce.....................................232Charlotte Russe.....................................107Chartreuse jelly....................................40Cheese (see classified index).......................400Cheese balls........................................323Cheese cake.....................................14, 317Cheese, cottage.....................................146Cheese, cream, with Bar le Duc......................387Cheese, Olympic club................................314Cheese, Petaluma cream..............................275Cheese, St. Francis............................154, 188Cheese souffle (fromage)............................95Cheese straws.......................................61Cheese toast........................................309Cheron (garniture)..................................357Cherries, brandied..................................173Cherries, jellied...................................205Cherry pie..........................................86

Cherry preserves....................................173Cherries, spiced....................................236Cherry tarlette.....................................369Chestnuts, boiled...................................3Chestnuts, boulettes................................295Chestnut dressing...................................355Chestnuts, glace, 38; glace au Madere...............38Chicken (see classified index)......................400Chicken a l'Estragon................................68Chicken a la King...................................337Chicken, Austrian fritters..........................113Chicken, baked with rice............................79Chicken, breast of, Alexandra.......................379Chicken, breast of, en aspic........................218Chicken, breast of, with figs.......................280Chicken, breast of, James Woods.....................316Chicken, breast of, with Virginia ham...............54Chicken, broiled, Tyrolienne........................150Chicken broth (consomme)............................322Chicken, coquille of, Mornay........................302Chicken, coquettes..................................381Chicken, Diva.......................................339Chicken dumplings...................................388Chicken, Edward VII.................................367Chicken en cocotte, Bazaar..........................310Chicken, essence of, in cup.........................37Chicken, fricasse, a l'ancienne.....................183Chicken, fried, country style.......................338Chicken, fried, Maryland............................20Chicken, fried, Savoy...............................264Chicken, fried, Villeroi............................183Chicken, galantine of ..............................211Chicken hash, a l'Italienne.........................298Chicken hash on toast...............................46Chicken hash, Victor................................361


Chicken jelly.......................................206Chicken's legs, deviled, 121; with Virginia ham.....258Chicken, Leon X.....................................307Chicken livers, sauté, forestiére.....39Chicken livers, sauté, au Madére......372Chicken okra soup...................................365Chicken patties, Toulouse...........................134Chicken, plain, roasted.............................319Chicken pot pie, home style.........................50Chicken salad, Victor...............................3Chicken sandwich....................................334Chicken, sauté, Alsacienne, 225; Ambassadrice.364Chicken, sauté, Amphitian, 138; Archiduc.....169Chicken, sauté, au Madère.............335Chicken, sauté, Bordelaise, 371; Chasseur....99Chicken, sauté, D'Austin.....................107Chicken, sauté, demi-deuil...................153Chicken, sauté, Demidoff, 124; Hongroise.....77Chicken, sauté, Josephine, 303; Lafitte......196

Chicken, sauté, Madeleine, 120; Marengo......366Chicken, sauté, Montmorency, 55; Montpensier.122Chicken, sauté, Parisienne, 43; Portugaise...78Chicken, sauté, Salonika, 63; Viennoise......190Chicken soup, Bresilenne, 184; Florentine...........342Chicken soup, Fougarmont, 242; Francaise............298Chicken soup, Mulligatawny, 204; Piedomontaise......208Chicken soup, Portugaise, 193; San Remo.............281Chicken, stuffed with California raisins............313Chicken, Tyrolienne.................................86Chicken, Valencienne................................7Chicory, puree of...................................240Chicory, salad, 322; with chapon....................153Chocolate...........................................364Chocolate Bouchette.................................170Chocolate cream pie.................................276Chocolate drops (baises)............................277Chocolate eclairs...................................352Chocolate ice cream.................................331Chocolate layer cake............................59, 367Chocolate macarcons.................................97Chocolate profiterole...............................20Chocolate pudding, cold.............................279Chocolate sauce, cold...............................279Choron (sauce)......................................13Chops, Badoise (pork)...............................215Chowder, clam, 373; Boston style....................84Chowder, fish.......................................101Chowder, lobster....................................363Christmas cake......................................273Cider, boiled.......................................141Cinnamon cake.......................................191Citron preserves....................................89Clams, Bateliere....................................66Clam broth, Chantilly (Consomme)....................363Clam chowder, 363; Boston style.....................84Clams en cocotte, Californienne.....................190Clams, Creole.......................................32Clams, fried soft, Tartare..........................250Clams, little neck, on half shell...................331Clams, scalloped....................................227Clams, soft, Newburg................................36Clam soup, homemade.................................283Clam soup, soft, Salem..............................161Clams stuffed.......................................196Clams with wine sauce...............................96Claret jelly........................................40Claret punch........................................218Clear green turtle soup.............................93Clermont (garniture)................................3Cobbler, apple, 208; apricot, 268; peach, 208; pear.208Cocktail, alligator pear............................136Cocktail, crab, Cremiere............................189Cocktail, crab, Victor..............................84Cocktail, grapefruit................................111Cocktail, oyster, 23; sauce for.....................23Cocktail, raisin....................................80

Cocoa...............................................356Cocoa cake..........................................100Cocoaunt custard pie................................111Cocoanut meringue pie...............................111Cocoanut pudding....................................197Cocotte en (see Eggs)...............................402

Codfish balls.......................................370Codfish (or other white fish) boiled................321Codfish, boiled, Flamande, 244; Horose..............374Codfish cakes.......................................107Codfish, picked, in cream...........................377Codfish, sald, Biscayenne, 181; Nova Scotia.........83Codfish steak, à l'Anglaise..................233Coffee, and after dinner coffee.....................320Coffee bouchette (pastry)...........................170Coffee cake, 317; coffee cake dough.................187Coffee cream cake...................................191Coffee custard......................................101Coffee fruit cake...................................190Coffee ice cream....................................389Cognac jelly........................................40Colache (vegetable).................................272Colbert sauce.......................................347Cold beef a la mode.................................205Cold celery broth...................................251Cold pheasant pie...................................199Cold slaw (salad), 331; ravigote....................111Compote (see Fruit, cooked)..........168, 179, 186, 192Compote with rice...................................233Consomme (see classified index).....................411Consumme Ab-del-Cader, 169; Alexandra...............234Consomme aux eclairs................................140Consomme aux pluches................................148Consomme aux quenelles, 103; quenelles, Doria.......144Consomme, Bellevue..................................363Consomme Bretonne, 22; Bohemienne...................185Consomme (bouillon)................................229Consomme Brunoise and vermicelli....................258Consomme Cameroni, 201; Canino, 77; Caroline.......155Consomme celery and rice............................243Consomme Celestine, 119; Charles Quint..............197Consomme Chartreuse, 278; Chatelaine................250Consomme Chevallère..........................215Consomme, (chicken broth)...........................322Consomme chiffonade.................................124Consomme cialdini...................................348Consomme (clam broth), 263; (chantilly).............363Consomme Colbert................................57, 246Consomme, crème de volaille...................14Consomme Creole.....................................181Consomme, Croute au pot.............................126Consomme D'Artagnan, 12; Daumont....................107Consomme de la Mariée........................16Consomme Diable, 136; Diane, 311; Ditalini..........371Consomme Doria, 360; Du Barry.......................71Consomme Favorite, 7: Federal, 260; Fermiere........236

Consomme Fleury, 380; Florentine................53, 246Consomme Frascati, 292; Garibaldi, 207; Georgia.....280Consomme, gumbo strained, in cups...................59Consomme Imperatrice, 18; Inauguration..............220Consomme Irma.......................................174Consomme Italian paste..............................248Consomme Japonnaise, 158; Julienne, 4; Leopold......307Consomme Madriliene, 387; Magadore..................163Consomme Marchand...................................160Consomme Marie Louise, 189; Massenet................379Consomme Medina.....................................287Consomme Monaco, 232; Monte Cristo..................218Consomme Montesquieu................................241Consomme Napler, 269; National......................283Consomme Nelson, 302; Nicoise.......................194Consomme with noodles...............................295Consomme Oriental, 234; Orleans.....................378Consomme, oyster broth..............................99Consomme Palestine..................................203Consomme parfait................................24, 97Consomme paysanne...................................230Consomme Pemartin, 232; Perles de Nizam.............146Consomme, plain.....................................319Consomme Portugaise.................................264Consomme Printaniere................................121Consomme Profiteroles, 150; Rachel..................49Consomme Ravioli, 134; Rothschild, 228; Rivoli......375Consomme Royal, 349; Royal, with carrots............139Consomme Russe......................................117Consomme sago.......................................333


Consomme Sarah Bernhardt............................142Consomme Scotch.....................................11Consomme Sevigne...............................359, 109Consomme Sicilienne, 213; Soubise...................113Consomme stuffed cabbage.............................271Consomme Talleyrand.................................209Consomme tapioca, 337; with ecrevisse butter........253Consomme Theodora, 111; Tosca.......................138Consomme Trianon...............................211, 280Consomme Turbigo, 165; Valencienne..................131Consomme Vanderbilt, 222; Venetienne................152Consomme vermicelli.................................41Consomme Viveurs, 128; Xavier.......................178Cookies, homemade..................................33Cooper soup.........................................145Corn a la Marie.....................................359Corn bread.....................................316, 365Corn bread, Maryland................................339Corn (canned), stewed...............................106Corn fritters, 375; (canned)........................264Corn fritters, Susan Jones..........................274Corn, green.........................................163Corn, hulled........................................336Corn muffins........................................361

Corn oysters........................................270Corn pone, Southern.................................144Corn, pudding.......................................315Corn saute in butter................................192Cornmeal pudding....................................43Corn starch, blanc mange, 248; with berries.........248Corn starch, blanc mange, with Sabayon..............248Corn starch, blanc mange, with stewed fruits........248Corn starch food (for invalids).....................248Corn starch, pudding................................188Cornet a la creme (pastry)..........................150Cosmopolitan salad..................................230Cottage cheese......................................146Cottage pudding, 201; cottage pudding, apple........201Coupé Oriental (see Ices, etc.)..............16Coupe St. Jacques...................................7Coupe Victor (see Ices, etc.).......................298Court Bouillon (see Fish)...........................58Crab, a la Louise...................................82Crab, boiled........................................347Crab cocktail, Cremiere, 189; Victor................84Crab, curried.......................................98Crab, deviled, 30; deviled in shell.................108Crab en brochette...................................97Crab gumbo soup.....................................212Crab legs, Josephine................................126Crab legs, stock (hors d'oeuvre)....................166Crab meat au beurre noisette........................347Crab meat au gratin.................................82Crab meat, Belle Helene.............................83Crab meat in chafing dish...........................82Crab meat in cream..................................388Crab meat, Gourmet, 82; Monza, 388; Suzette.........82Crab or oyster poulette.............................82Crab Portola........................................104Crab Ravigote, cold.................................130Crab salad, 48; Louis...............................128Crabapple marmalade and jelly.......................172Cranberry jelly.....................................172Cranberry suace.....................................274Cranberry water ice.................................299Crayfish butter (ecrivesse).........................383Cream of almond sandwich............................100Cream of artichokes.................................165Cream of asparagus, Favori..........................308Cream of asparagus (soup)...........................354Cream of bananas (soup).............................65Cream of cauliflower................................325Cream of celery.....................................328Cream of celery, Kalamazoo..........................39Cream of chicken....................................335Cream of corn and onions............................273Cream of endives....................................364Cream of farina.....................................67Cream of farina lie.................................266Cream of flageolets.................................216Cream, fried (pastry)...............................71

Cream fritters......................................159Cream of green corn.............................69, 157Cream of lettuce soup...............................63Cream of lima beans.................................51Cream of parsnips I.................................120Cream of parsnips II................................172Cream, pastry.......................................352Cream of peas, 305; Luzon...........................305Cream of peas, St. Germain..........................305Cream of potatoes...................................334Cream puffs.........................................352Cream of rice.......................................385Cream sauce.........................................322Cream sauce (pastry)................................24Cream soups (see classifed index)...................411Cream soup a l'Algerienne...........................147Cream soup, Chicken a la Reine......................375Cream soup, Chicken Hortense.........................92Cream soup, frog legs...............................56Cream of summer squash..............................300Cream of watercress (soup)..........................214Crèam Bagration (soup)..............................139Crèam Cardinal (soup)...............................149Crèam Congolaise....................................153Crèam Countess (soup)...............................170Crèam de volaille (consumme)........................14Crèam maintenon (soup)..............................18Crèam Parisienne (soup).............................104Crèam, Reine Mogador................................97Creole sandwich.....................................100Creole sauce........................................371Crepes Suzette (pastry).............................294Cresceots, puff paste (see Bread)...................341Croquettes, chicken 381; ham........................241Croquettes Livannienne (hors d'oeuvre)..............6Croquettes, lobster.................................381Croquettes, meat....................................301Croquettes, rice...............................223, 374Croquettes, sweetbreads.............................381Croquettes, Virginia ham............................241Croustades..........................................55Croustades Cancalaise (hors d'oeuvre)...............383Croustades, Pinanciere..............................62Croustades, Laquipierre.............................70Croute a l'Ananas (pastry)..........................215Croute aux fruits (fruit crust).....................215Croute au pot (consumme)............................126Croute Bretonne, soup...............................190Croutons, Diable (for soup).........................128Croutons Parmesan...................................135Crullers............................................187Crusts with apples, 287; peaches, 286; pears........287Cucumber salad......................................9Cucumbers, stuffed..................................113Cucumbers on toast..................................301Cucumber sweet pickes, ripe.........................288Cumberland style (with braised beef)................362

Curry sauce.........................................377Culemo salad, sliced................................228Cup custard.........................................26Currant jelly.......................................167Currant pie, and English currant pie................86Custard, caramel....................................28Custard, boiled.....................................206Custard coffee......................................101Custard, cup........................................26Custard, vanilla, with meringue.....................206

Dandelion salad, 108; German style..................103Danish apple cake...................................303Dariole Duchesse (pastry)...........................257Darbois Chantilly (pastry).........................114De Foucourt (garniture).............................368Devil cake..........................................277Devil sauce.........................................121Deviled crab, 30; in shell..........................113Deviled ham.........................................269Diplomate pudding, 78; glacec.......................85Diplomate sauce.....................................154Ditalini a la Royal (soup)..........................272Diva (see Chicken)..................................339Doughnuts...........................................187Dressings, (see Salad dressings)....................410Dressing, chestnut.................................355Dressing for chicken, turkey, pig, etc...............355


Dressing, Moscovite (fish)............................262Dressing, salad.......................................314Ducale (garniture).....................................54Duck, breast of (tame), 117; Virginia style...........117Duck, roast Muscovy (tame)............................282Ducks, tame (see classified index)....................401Duckling, roast tame..................................335Dumplings, fish........................................42Dumpling, flour.......................................336Dumplings for stews, pot-pies, etc....................283D'Uxelles..............................................10

Easter kid, roasted....................................36Eau de vie de Dantzig (see Ices, etc.)................144Eclairs, pistache.....................................362Ecrivesse butter (crayfish)...........................383Ecrevisses en bussion.................................333Ecrevisses, Georgette.................................306Ecrevisses, Lafayette.................................157Ecrevisses mayonnaise.................................357Ecrevisses, mousse de.................................220Ecrevisse salad, fourmet..............................351Ecrevisse sauce.......................................220Ecrevisses, Voltaire..................................306Eels, fried, sauce remoulade..........................280Eels,Mariniere........................................252

Eels, smoked...........................................45Eggs (see Classified index)...........................401Eggs, Agostini (poached)..............................163Eggs, a l'Aurore (mollet).............................306Eggs a la Reine (poached)..............................60Eggs a la Russe........................................29Eggs a la tripe........................................43Eggs, Amiral (shirred)................................177Eggs, with anchovies (scrambled)......................348Eggs, Andalouse (poached).............................300Eggs Antoine (shirred)................................171Eggs, Argentenil (poached)............................298Eggs, Argentenil (shirred)............................162Eggs, aromatic (poached)..............................362Eggs with asparagus tips (scrambled)..................366Eggs Auben (mollet)...................................260Eggs au beurre noir (shirred).........................335Eggs au fondu (poached)...............................166Eggs, bacon and.......................................331Eggs with bacon (scrambled)............................37Eggs, Bagration........................................46Eggs, Balti (poached).................................241Eggs with bananas (shirred)...........................149Eggs, Bar le Duc (poached)............................212Eggs, Basque..........................................179Eggs, Beaujolsis (poached)..............................6Eggs, Belley (scrambled)..............................281Eggs, Belmont.........................................160Eggs, Benedict (poached)...............................34Eggs, Benedict (poached)..............................367Eggs, Bennett.........................................285Eggs, Benoit (poached)................................253Eggs, Bercy (shirred).................................352Eggs, Bernadotte (poached)............................255Eggs, Biarritz........................................153Eggs, Bienvenue (shirred).............................204Eggs, Blanchard (poached).............................173Eggs, Bombay (poached)................................176Eggs, Bonne femme.....................................296Eggs, Bodelaise, 62; Bordelaise (mollet)..............236Eggs, Boremis (en cocotte)............................366Eggs, Boston style (poached)..........................297Eggs, Brésilienne (poached).....................42Eggs, Brunswick (shirred).............................289Eggs, Buckingham......................................240Eggs, Bullitt (scrambled).............................293Eggs, Canada..........................................252Eggs, Careme (shirred).................................81Eggs, Caroli (shirred)................................253Eggs, Caroline (scrambled)............................194Eggs, Castro..........................................290Eggs, with celery (cold)..............................229Eggs, Célestine (poached)......................183Eggs, Chambery (poached)..............................266Eggs, Chambord (poached)..............................254Eggs, Chateaubriand (poached).........................127Eggs with cheese (scrambled)..........................169

Eggs with cheese, Swiss, (scrambled)..................193Eggs, with chives (fried) 152; (scrambled).............90Eggs, Chipolata (shirred)..............................24Eggs with clams, Créole (poached)...............32Eggs, Colbert (poached)...............................168Eggs, Colonel (poached)................................58Eggs, Columbus (poached)..............................150Eggs Commodore (en cocotte)...........................120Eggs, Conti (shirred).................................302Eggs Coquelicot (en cocotte)..........................368Eggs, Coquelin........................................104Eggs, Crassy (poached).................................95Eggs, Cream sauce (mollet)............................227Eggs, Créole (poached).........................192Eggs, Créole (shirred).........................371Eggs, Danoise (cold)..................................158Eggs, d'Artois (poached)..............................118Eggs, Dauphine (poached)..............................273Eggs, De Lesseps (shirred)............................249Eggs Derby (poached)..................................277Eggs Diane (poached)..................................378Eggs, Don Juan........................................250Eggs d'Orleans (poached)..............................233Eggs Du Barry (en cocotte).............................79Eggs d'Uxelles (en cocotte)...........................156Eggs, Epicurienne (shirred)...........................109Eggs, Fedora..........................................155Eggs Florentine (mollet)..............................242Eggs, Florentine (poached)............................264Eggs with fine herbs (scrambled)......................380Eggs, fried...........................................332Eggs Gambetta (poached)................................13Eggs, Gastronome.......................................73Eggs Germaine (poached)...............................262Eggs Gourmet (poached)...........................117, 201Eggs, Grazienna.......................................256Eggs, ham and.........................................309Eggs with ham (scrambled).............................332Eggs, hard boiled, vinaigrette (hors d'oeuvre)........310Eggs, Havemeyer (scrambled)...........................198Eggs Henry IV (poached)...............................351Eggs Hongroise (poached)..............................145Eggs, Imperial (shirred)..............................276Eggs Indienne (poached)...............................377Eggs, Infanta (fried).................................243Eggs Isabella (poached)...............................275Eggs Italienne (en cocotte)...........................361Eggs, Jockey Club (shirred)...........................261Eggs Lackmée (poached)..........................38Eggs, Lenox...........................................246Eggs with lobster (scrambled).........................267Eggs, Lorraine (shirred)..............................106Eggs, Lucullus (scrambled)............................211Eggs, Magda (scrambled)...............................303Eggs Malakoff (poached)...............................124Eggs Maltaise (poached)................................69Eggs Marigny (en cocotte).............................348

Eggs Marlborough (poached)............................208Eggs, Marseillaise (scrambled)........................147Eggs Martha (poached)..................................57Eggs, Mauresque (scrambled)...........................237Eggs, Mayence (scrambled).............................213Eggs, McKenzie........................................301Eggs, Mery.............................................31Eggs, Metternich (shirred)............................309Eggs, Mexicaine (poached).............................282Eggs, Meyerbeer, 244; (shirred)........................63Eggs, Ministerielle (shirred).........................383Eggs, Mircabeau........................................12Eggs Mirabel (poached)................................138Eggs Moliere (mollet).................................287Eggs, Monaco (shirred)................................159Eggs, Montebello......................................330Eggs, Mornay (shirred)..................................5Eggs with Morocquaine (scrambled).....................350Eggs with morilles (scrambled).........................22Eggs, Moscow..........................................203Eggs Mounet-Sully (poached)............................63Eggs, Nantaise (scrambled)............................269Eggs, Nicoise (shirred)...............................216Eggs Nantaiac (poached)...............................304Eggs, Norwegienne (scrambled).........................286Eggs, in oil (fried)...................................29


Eggs, Opéra (shirred)..........................248Eggs Oriental (poached).................................1Eggs, Oudinet.....................................20, 175Eggs with parsley (shirred)............................38Eggs Patti (poached)..................................224Eggs Paulus (poached).................................107Eggs with peppers (shirred)...........................197Eggs Perigordine (poached)............................230Eggs Persanne (poached)...............................387Eggs Piedmontaise (poached)...........................222Eggs plain (en cocotte)...............................115Eggs, Pluche (scrambled)..............................223Eggs, poached.........................................324Eggs, poached, a l'Estragon (cold)....................181Eggs poached, with clams, Créole................32Eggs, poached, mayonnaise (cold)......................336Eggs, Pocahontas (scrambled)...........................83Eggs Porto Rico (en cocotte)..........................142Eggs Presidential (poached)...........................149Eggs Princesse (poached)...............................77Eggs, Raspail (scrambled).............................105Eggs Renaissance (en cocotte)..........................70Eggs Ribeaucourt (en cocotte).........................305Eggs, Riche (cold)....................................245Eggs Rothschild (poached)..............................52Eggs St. Catherine....................................209Eggs, St. George......................................101Eggs St. Laurent (poached).............................94

Eggs St. Pierre (poached).............................139Egg salad, 268; Egg salad dressing....................386Egg salad (hos d'oeuvre)..............................268Eggs, with salt pork (fried)..........................257Eggs Sane Gene (poached)..............................358Eggs, Sarah Bernhardt, 67; (scrambled)................295Egg sauce.............................................322Eggs scrambled, 321; Turbico...........................15Eggs shirred..........................................333Eggs with smoked beef (scrambled).....................321Eggs with smoked salmon (scrambled)...................181Eggs, stuffed with anchovies (cold)...................193Eggs, stuffed with crab meat (hors d'oeuvre)..........349Eggs, stuffed, Epicure (hors d'oeuvre)................270Eggs, stuffed (hors d'oeuvre).........................343Eggs, stuffed, Nantua (hors d'oeuvre).................354Eggs, Suzette.........................................221Eggs Taft (poached)...................................292Eggs Talleyrand (poached)..........................56, 98Eggs, Texas clover (scrambled).........................93Eggs, Tivoli (poached)................................360Eggs with tomatoes (scrambled)........................249Eggs Troubadour (poached)..............................44Eggs with truffles (scrambled).........................71Eggs, Turque (shirred)................................121Eggs Valentine (en cocotte)...........................111Eggs Vanderbilt (poached).............................148Eggs Velour (poached).................................294Eggs, Venitienne in chafing dish.......................92Eggs Vilna (poached)..................................228Eggs, Virginia ham and................................103Eggs Virginia (poached)...............................103Eggs Voltaire (en cocotte).............................92Eggs Zingara (poached)................................389Eggs Zurlo (poached)..................................307Eggs Waterloo (poached)...............................141Egg plant, broiled, 163; fried........................345Egg plant, in casserole...............................264Egg plant, Sicilienne.................................258Egg plant, stuffed....................................261Egg nog, frozen.......................................110Endive salad..........................................361Endive with beets salad...............................239English chuck steak (lamb) maitre d'hotel.............114English gooseberry pie.................................86English grape pie......................................86English huckleberry pie................................86English rhubarb pie....................................86English rice pudding..................................115English walnuts, salted (hors d'oeuvre)...............386Escarole salad........................................322Estragon sauce.......tarragon.........................106

Fancy Ices (see Classified Index).....................405Farina, boiled in milk................................194Farina pudding.........................................43Farina soup, Francis Joseph...........................123

Fidgi (sauce).........................................136Field salad...........................................324Figaro sauce, 231; (cold).............................231Figs, fresh, in cream.................................327Fig jam...............................................205Figs Roma.............................................318Figs, sliced, with cream..............................158Filet mignon (see Classified Index, beef).............400Filet mignon, Monegasque..............................294Filling, lemon butter, 234; orange butter.............234Financiere (garniture).................................62Fine champagne jelly...................................40Finnan haddie, broiled................................386Finnan haddie in cream................................326Fish (see Classified Index)...........................402Fish, Admiral..........................................31Fish broth, 217; with whipped cream...................255Fish chowder..........................................101Fish, cold, Michels...................................186Fish dumplings.........................................42Fish, fillet of, au gratin, Italian...................193Fish salad, Ravigote (hors d'oeuvre)..................364Flageolets au cerieuil................................162Flageolet beans.......................................386Flemande sauce........................................244Flannel cakes.........................................109Fleurette sauce.......................................330Fleurons..............................................357Floating Island.........................................2Florentine (garniture).................................19Flounder, aiguillettes of, Rouchefoult................175Flounder, fillet of, Cafe Riche.......................386Flounder, fillet of, Cansale...........................38Flounder, fillet of, Chevreuse........................364Flounder, fillet of, Chilienne........................261Flounder, fillet of, Cireassienne.....................139Flounder, fillet of, Melssonier.........................7Flounder, fillet of, Norwegienne......................300Flounder, fillet of, Piombino.........................166Flounder, fillet of, Pompadour........................123Flounder, fillet of, St. Avertin......................203Flounder, paupiette of, St. Avertin...................203Flour, dumpling.......................................336Foie gras, terrine de a la gelee......................359Foie gras, terrine de, en aspic..................202; 216Fonds d'artichauts, Du Barry (cold)...................234Force and cream..................................324; 334Forcemeat, tongue and truffles.........................79Forestiere sauce......................................349Four o'clock tea, bran bread..........................318Fowl, boiled, 322; celery sauce.......................245Frankfort pudding.....................................112Frankfurter sausages, imported........................243French bread..........................................356French layer cake......................................59French pastry..........................................44French salad dressing.................................320

French sponge cake (Genoise legere)...................291Fricadellen (balls of cooked meat)....................136Fried cream (pastry)...................................71Fritters (canned corn)................................254Fritters, corn, 375; Susan Jones......................274Fritters cream........................................159Fritters, surprise....................................312Frogs' legs, Dilloise.................................176Frogs' legs, fried, Espagnole.........................214Frogs' legs, Greenway............................149; 267Frogs' legs, Jerusalem.................................51Frogs' legs, Mariniere.................................23Frogs' legs, sauté a sec..................323; 385Frosting or icing.....................................352Frozen egg nog........................................110Frozen loganberry juice...............................317Fruit (see Classified Index)..........................404Fruit cake, 336; white.................................52Fruit, cooked (see Classified Index)..................404Fruit crust...........................................215Fruits dried, stewed..................................253Fruits glacé...................................224Fruit jelly (wine).....................................40Fruit salad, au kirsch, 34; au marasquin...............34


Fruit salad, Chantilly.................................34Fruit salad glacé..............................109Fruits, sliced, with whipped cream....................156

Galantine of capon; of chicken; of squash.............211Game (see Classified index)...........................404Game, puree of, 52; for garnishing.....................52Garnitures for entrees, etc. (see classified index)...404Gelee (meat jelly)....................................359Gems, wheat bran......................................318Genoise legere (pastry)...............................291Genoise sauce.........................................321German almond strips..................................180German apple cake.....................................325German carrot soup....................................262German coffee cake....................................190German huckleberry cake...............................181German lentil soup.....................................89German pancake........................................381Germes (cereal).......................................350Giblet sauce...........................................74Giblet soup a l'Anglaise..............................323Gingerbread...........................................297Ginger snaps..........................................137Glace fruits..........................................224Gnoquis a la Romaine, 182; au gratin..................182Golden buck............................................63Golpin sauce..........................................377Goosebreast, smoked (hors d'oeuvre)....................44Goose liver sauté, 364; aux truffles...........364

Goose, stuffed, with chestnuts.........................18Gooseberry compote....................................186Gooseberry jam........................................236Gooseberry pie.........................................86Goulash, Hungarian (stew).............................321Graham bread..........................................316Grape jelly...........................................236Grape juice, sweet....................................289Grapefruit, a l'Anisette, 99; a la Rose...............116Grapefruit, Cardinal..................................199Grapefruit with cherries..............................344Grapefruit with chestnut...............................30Grapefruit cocktail...................................109Grapefruit coupe......................................129Grapefruit en supreme, 367; with kirsch...............106Grapefruit marmalade..................................101Grapenuts (cereal)....................................342Green coloring (vent d'epinards).......................44Green gage plums, preserved...........................173Green Hollandaise sauce................................44Griddle cakes, war....................................313Gugelhoff, American (pastry)..........................291Gumbo filt, Louisiana.................................372Gumbo strained, in cups (consommé)..............59

Halibut, Boitel.......................................185Halibut, broiled, Alcide, 144; maitre d'hotel.........333Halibut, fillet of, Bristol...........................125Halibut, fillet of, Cubaine...........................234Halibut, fillet of, Leloise...........................152Halibut, fillet of, Mornay............................373Halibut, fillet of, Pondicherry.......................295Halibut, fillet of, Venitienne........................148Halibut, Metternich, 301; Richmond....................121Halibut, scalloped, with cheese.......................106Ham, boiled, Leonard...................................79Ham croquettes........................................241Ham, deviled..........................................269Ham and eggs..........................................309Ham, fried............................................322Ham, pickled..........................................376Ham and spinach, boiled...............................103Ham, sugar cured, glacé........................247Ham, Virginia, broiled................................134Ham, Virginia, croquettes.............................241Ham, Virginia, glacé...........................232Hamburg steak.........................................335Hangtown fry...........................................64Hard sauce.............................................49Hare, saddle of, sour cream sauce......................90Hare soup, Uncle Sam..................................294Hare stew (hasenpfeffer)...............................12Haricot of mutton (stew)...............................44Hasenpfeffer (hare stew)...............................12Hash, corned beef......................................91Hash, chicken, à l'Italienne...................298Hash, chicken, on toast................................46

Hash, chicken, Victor.................................361Hash, turkey, on toast................................356Hazlenut ice cream......................................8Hazlenut macaroons....................................290Hearts of Palm, Victor................................317Herring, fillet of, Marine (hors d'oeuvre).............53Herring, fresh, à l'Egyptienne.................310Herring, kippered, broiled.............................81Herring, Livonienne (hors d'oeuvre)...................305Herring salad, 221; Moscovite.........................262Herring salad (hors d'oeuvre).........................221Hollandaise sauce.....................................319Homemade apple pudding.................................80Homemade bread........................................356Homemade cookies.......................................33Hominy (cereal).......................................321Hominy, fried.........................................323Honey cake............................................180Horose sauce..........................................374Hors d'oeuvres (see Classifed index)..................404Hors d'oeuvres varies.................................343Horseradish, en buillon (sauce).......................329Horseradish, in cream (sauce).........................329Horseradish sauce, cold, English style................329Hubbard squash, baked.................................362Huckleberry roll, baked...............................170Hungarian goulash (stew).........................311; 321Hussarde sauce........................................171Hungarian soup........................................301

Ice cream, Alhambra...................................308Ice cream, banana.......................................8Ice cream, caramel....................................145Ice cream, coffee.....................................389Ice cream, chocolate..................................331Ice cream, fancy......................................332Ice cream, hazlenut.....................................8Ice cream, loganberry.................................315Ice cream, Neapolitan..................................95Ice cream, peach........................................8Ice cream, Philadelphia...............................323Ice cream, pineapple....................................8Ice cream pistache....................................377Ice cream, raspberry....................................8Ice cream Romaine.....................................309Ice cream, strawberry.................................340Ice cream, vanilla....................................320Ices (see Classified index)...........................405Icing or frosting.....................................352Icing, pistache.......................................362Icing, royal.....................................161; 298Imperial pancake......................................117Imperial salad........................................188Indian canape (hors d'oeuvre)..........................88Indian soy sauce......................................255International (garniture).............................389Irish lamb stew.......................................328

Irish stew, spring lamb with dumplings................283Italian meringue......................................177Italian salad..........................................14Italian paste (consommé).......................248Italienne sauce.......................................361Italian wine sauce (pastry)...........................279

Jam, blackberry.......................................133Jam, fig..............................................205Jam, gooseberry.......................................236Jam, loganberry, 133; raspberry.......................133Jellied cherries......................................205Jelly, anisette (wine).................................40Jelly, apple..........................................133Jelly Benedictine......................................40Jelly, blackberry.....................................133Jelly, brandy..........................................40Jelly, Burgundy (wine).................................40Jelly, champagne, 40; fine champagne...................40Jelly, chartreuse......................................40Jelly, chicken........................................206Jelly, claret..........................................40


Jelly, cognac..........................................40Jelly, cranberry......................................172Jelly, currant........................................167Jelly, fruit (wine)....................................40Jelly, grape..........................................236Jelly, kirsch..........................................40Jelly, maraschino......................................40Jelly, meat...........................................359Jelly, Moselle.........................................40Jelly, port wine.......................................40Jelly, quince..........................................89Jelly recipes (suggestions)...........................131Jelly, Rhine wine......................................40Jelly roll............................................151Jelly à la Russe (wine).........................40Jelly, sherry..........................................40Jelly, wine with apricots.............................270Jelly, wine, 40; with berries.........................270Jelly, wine, with peaches.............................270Jelly, wine, with whipped cream.......................247Jerusalem artichokes in cream.........................249Jete de Houblons (vegetable)..........................350Julienne...............................................19

Kalte schale (beverage)...............................273Kalter Aufschnitt.....................................204Kentucky sauce........................................253Kid, Easter, roasted...................................56Kieler sprotten (hors d'oeuvre).......................101Kingfish, Argentine, 221; Meuniere 375; Ubsala........182Kippered herring, broiled..............................81Kirsch jelly...........................................40

Kisses (pastry).......................................161Knickerbocker salad...................................130Koenigsberger Klobs...................................137Kohl-rabi baked.......................................260

Lady cake.............................................259Lady fingers..........................................344Lalla Rookh (see Ices, etc.)..........................103Lamb (see Classified index)...........................405Lamb, baby, steak, horticulture........................88Lamb broth à la Grecque........................127Lamb broth à la Reine..........................226Lamb broth, Olympic Club..............................164Lamb chops with bacon.................................325Lamb chops, Beaugency.................................292Lamb chops, Beau Sejour...............................291Lamb chops, Bignon, 297; Bradford.....................155Lamb chops, breaded, 349; Reforme.....................127Lamb chops, Chareutiere................................67Lamb chops, English, tavern............................58Lamb chops, English, XX Century Club..................362Lamb chuck steak, English, maitre d'hotel.............114Lamb chops, Maison d'Or...............................206Lamb chops, Marechal, 6; Robinson.....................192Lamb chops, sauce Soubise.............................103Lamb chops, sauté aux cèpes.............357Lamb chops, sauté aux fines herbes.............262Lam chops, Victor Hugo.................................62Lamb curried, with rice................................15Lamb cutlets in papers.................................91Lamb hash, 322; J. A. Britton.........................316Lamb hash, with peppers...............................139Lamb hash, Sam Ward...................................260Lamb kidneys, en brochette, with bacon................231Lamb kidneys en Pilaff................................312Lamb kidney stew......................................356Lamb, leg of, Boulongere...............................24Lamb loin chops, fried................................284Lamb loin chops, Jardiniere...........................131Lamb, leg of, Renaissance.............................141Lamb, navarin of, printanier (stew)...................353Lamb, noisettes, 54; Ducale, 265; Montpensier.........197Lamb, rack of, 87; jardiniere..........................87Lamb, rack of, Montjo.................................130Lamb saddle, Carnot...................................136Lamb saddle, International............................389Lamb saddle, jardinière........................217Lamb saddle, Souvaroff................................174Lamb, shoulder of, in baker's oven....................146Lamb steak.............................................38Lamb steak, Bercy......................................38Lamb stew, Irish......................................328Lamb tenderloin, Thomas...............................386Lamb trotters, Poulette...............................350Langues de chat (pastry)..............................179Layer cake........................................59; 367Leberklause (calf's liver dumplings)..................116

Lemon butter filling..................................234Lemon cake............................................234Lemon custard pie.....................................111Lemon Dariole (pastry)................................240Lemon meringue pie....................................111Lemon or orange brandy for flavoring..................234Lemon or orange peel, candied.........................205Lemon pie, special...............................111; 312Lemon sauce (pastry)...................................87Lemon water ice.........................................1Lemonade..............................................222Lentils................................................33Lentil salad...........................................33Lettuce, boiled........................................35Lettuce braisé.................................385Lettuce salad.........................................323Lettuce and tomato salad...............................83Lillian Russell (see Ices, etc.)......................140Lima beans.............................................16Lima beans au paprika.................................250Lima beans, curried.....................................6Lima beans, puree of...................................39Lima beans with shallots..............................284Limes, to preserve....................................204Lobster with anchovies salad............................2Lobster baked, Cardinal, 284; Lincoln.................185Lobster, Becker.......................................198Lobster broiled.......................................382Lobster butter........................................383Lobster chowder.......................................363Lobster corals.........................................80Lobster en court bouillon.............................246Lobster croquettes....................................381Lobster Newburg.......................................332Lobster salad...........................................2Lobster sauce.........................................274Lobster stuffed.........................................5Lobster, Thermitlor....................................22Loganberry jam........................................133Loganberry juice, frozen..............................317Loganberry ice cream..................................315Loganberry roll, baked................................170Loin pork, baker's oven style..........................75Loin pork, roasted....................................319Lunch rolls...........................................358Lyon sausage (hors d'oeuvre).....................330; 343

Macaronade Celestine (pastry).........................206Macaroni, Caruso......................................254Macaroni in cream.....................................376Macaroni soup with lentils............................261Macaroons.............................................344Macaroons, chocolate, 97; fancy, 346; hazlenut........290Macedoine (vegetable)..................................77Macedoine water ice.....................................6Mackerel, broiled, anchovy butter.....................239Mackerel, salted, boiled..............................328

Madere, sauce.........................................330Maitre d'hotel sauce..................................324Mallard duck, roasted.................................327Malta vita (cereal)...................................343Malvina (garniture)....................................38Maraschino jelly.......................................40Maraschino sauce for iced pudding......................80Mariniere sauce........................................64Marinite herring (hors d'oeuvre)......................345Marmalade, apricot, 172; peach........................172Marmalade, California.................................140Marmalade and jelly, crabapple........................172Maryland beaten biscuits..............................344Maryland corn bread...................................339Matjes herring Krasnapolsky (hors d'oeuvre)..........217Matelote of fish, 69; sauce for........................69Maximilienne sauce....................................267Mayonnaise sauce......................................325Meat croquette........................................301Meringue (for baked Alaska)............................84


Meringue à la creme chantilly..................359Meringue glacé à la chantilly...........348Meringue glacé au chocolate.....................18Meringue, Italian.....................................177Meringue paste for pie................................111Meringue, peach, 210; raspberry, 210; strawberry......210Meringued peaches......................................79Meringue shells.......................................320Merry widow cocktail (hors d'oeuvre)..................299Meunière, sauce................................375Mignonette sauce......................................355Milk toast............................................327Millionaire punch.....................................141Mince meat, 338; canned...............................290Mince pie.............................................350Mint sauce............................................373Mint waters...........................................307Mirlitons (pastry), 250; au rhum......................259Mixed grill............................................26Mocha (see Moka).......................................50Mock turtle soup.......................................46Moka cake..............................................50Moka (Mocha) filling...................................50Mollet (see Eggs).....................................402Montebello (see Fish)..................................17Montebello sauce......................................230Montmorency pudding...................................360Morany suace..........................................373Mortadelle (hors d'oeuvre).......................249; 307Moscovite dressing (fish).............................262Moselle jelly..........................................40Mousse au café (see Ices, etc.)................152Mousse au chocolate (see Ices, etc.)..................152Mousseline sauce......................................331

Muffins, corn.........................................361Muffins, popover......................................212Mushrooms, fresh, broiled.............................330Mushrooms, fresh, puree of............................293Mushrooms, fresh, sauté in butter...............52Mushrooms, fresh, stuffed..............................10Mussels, Mariniere.....................................64Mustard sauce....................................211; 358Mutton (see Classified index).........................406Mutton chops, Argenteuil..............................233Mutton chops, Bignon..................................297Mutton chops, braised.................................128Mutton chops, Daumont..................................55Mutton chops, English, Kentucky sauce.................253Mutton chops, English, Tavern..........................58Mutton chops, English, XX Century Club................146Mutton chops, grilled.................................354Mutton chops, Maison d'Or.............................207Mutton chops, Robinson, 48; Signora....................70Mutton, haricot of (stew)..............................44Mutton, leg, boiled, caper sauce......................369Mutton, leg, Bretonne..................................69Mutton, leg of, à la Busse......................52Mutton, leg, Choiseul, 118; Clamart....................83Mutton, leg, Mexicaine................................241Mutton, leg, Reform....................................60Mutton, leg, roasted...................................26Mutton, loin, Chareutiere.............................375Mutton rack, roasted..................................105Mutton saddle, roasted.................................94Mutton shoulder, Budapest.............................304Mutton soup, Kitchener................................263

Napoleon cake..........................................48Nasturtion seeds, pickled.............................287Navarin of lamb, printanier (stew)....................353Neapolitan ice cream...................................95Neapolitan sandwich (see Ices, etc.)..................139Nectarine compote.....................................179Nesselrode pudding.....................................65Newburg sauce..........................................36New England boiled dinner..............................12Noodles, 20; Polonaise.................................57Noisettes of lalmb.....................................54Nonpareil sauce.......................................240Normandie water ice.....................................6

Oatmeal...............................................319Okra and tomatoes, sauté.......................162Olive and anchovy salad (hors d'oeuvre)...............252Olives, ripe, with garlic and oil (hors d'oeuvre).....113Olives, ripe (hors d'oeuvre)..........................320Olive sandwich........................................100Olives sauce..........................................121Olives, stuffed.......................................139Ombrelle d'Ostende....................................168Omelets (see Classified index)........................406

Omelet Argentine......................................185Omelet Bayonnaise.....................................271Omelet, Celestine.....................................263Omelet with cepes.....................................130Omelet, Cherbourg.....................................306Omelet with chives....................................243Omelet au cognac......................................120Omelet au confiture...................................370Omelet du Czar...................................328; 376Omelet with egg plant.................................164Omelet fines herbes...................................102Omelet with ham.......................................369Omelet Imperatrice....................................247Omelet with jelly.....................................333Omelet with kidneys....................................87Omelet, Levy..........................................231Omelet, Lorraine......................................374Omelet, Louis XIV......................................39Omelet, Meissouier....................................215Omelet with onions....................................139Omelet with oysters.....................................2Omelet with parsley...................................156Omelet with peas......................................287Omelet, plain and for sweet dessert...................320Omelet, potato.........................................71Omelet with potatoes..................................179Omelet, Robespierre....................................93Omelet, Scofield......................................101Omelet with soft clams..............................9; 36Omelet with soft clams, Newberg.........................36Omelet souffle.....................................37; 68Omelet Spanish.........................................66Omelet with strawberries..............................320Omelet en surprise.....................................68Omelet Suzanne.........................................61Omelet, sweet, plain..................................320Omelet with Virginia ham and peppers...................59Omelet Vogeleier.......................................16Omelet au gratin soup.............................61; 342Onions fried..........................................371Onions glacees.........................................52Onions Hongroise.......................................85Onions, puree of, Soubise..............................91Onions, stewed........................................269Onions stuffed, with cabbage............................3Onion and tomato soup.................................296Onions pickled........................................288Orange baskets (see Ices, etc.).......................213Orange butter filling.................................234Orange cake...........................................234Orange compote........................................192Orange coupe (see Ices, etc.).........................129Orange custard pie....................................111Orange Dariole........................................240Orange and grapefruit, St. Francis....................313Orange juice..........................................335Orange or lemon brandy for flavoring..................224

Orange or lemon peel, candied.........................205Orange meringue pie...................................111Orange sauce...........................................87Oranges sliced........................................324Orange souffle, St. Francis............................58Orange souffle glacé, St. Francis..............275Orange en supreme, 78; au curacao.....................126Orange water ice........................................1Orangeade.............................................222Oysters (see Classified index)........................406Oysters à l'Ancienne............................50Oysters baked, au Aruyere.............................259Oysters, Belle Vue....................................315Oysters en brochette, 286; à la Diable.........286Oysters broiled, with bacon...........................272Oyster broth (consommé).........................99Oyster cocktail........................................23Oyster crab patties...................................272


Oyster or crab poulette................................82Oysters, curried.......................................99Oysters on half shell............................320; 330Oysters à la Hyde..............................370Oysters, Kirkpatrick...................................31Oysters, Louis........................................283Oysters marine (hors d'oeuvre)........................114Oysters, mignonette...................................108Oysters, Mornay.......................................269Oysters, Newburg......................................263Oysters, Pickled, cold................................339Oysters à la Poulette......................82; 364Oyster sauce...........................................16Oyster soup, family style.............................338Oysters stewed.........................................13Oysters, Supreme, St. Francis.........................124Oysters Victor.........................................70Oysters, Victor Hugo..................................281Oysters, Yaquina.......................................10Oxtail, braise........................................125Oxtail soup, English style.............................33

Pain mane (hors d'oeuvre)..............................17Palm, hearts of, Victor...............................317Pancakes..............................................374Pancakes, French and English..........................374Pancake, Imperial.....................................117Pancakes, Lieb........................................374Pancake, German.......................................381Pancake Molosol (hors d'oeuvre)........................11Pancakes with rapsberry syrup.........................267Pannade soup...........................................63Papillote, 40; Club style (for fish)...................40Paprika sauce.........................................354Paprika schnitzel (veal)...............................65Paprika veal (stew)...................................212

Parfaits (several)....................................386Parsnips, boiled......................................112Parsnips in cream.....................................112Parsley fried.........................................332Partridge, roasted.....................................46Pastry (see Classified index).........................407Pastry cream..........................................352Pate dough............................................199Pate de foie gras.....................................343Patience cake.........................................210Patties, Bagration (fish).............................378Patties, oyster crab..................................272Patties, shrimp.......................................235Peas and carrots in cream.............................333Peas au cerfeuil.......................................63Peas in cream..........................................16Peas, farmer style.....................................75Peas à la Francaise............................177Peas, new, plain......................................327Peas and shallot in cream.............................262Pea soup, with vermicelli.............................238Peaches, baked........................................178Peaches, Bourdaloue...................................135Peaches brandied......................................173Peaches with brandy sauce.............................141Peaches canned........................................160Peach cobbler.........................................208Peach compote.........................................179Peach ice cream.........................................8Peach marmalade.......................................172Peaches, meringued.....................................70Peach meringue........................................210Peach Melba (see Ices, etc.)...........................85Peach Mona Lisa (see Ices, etc.).......................48Peach Norelli.........................................118Peach pie..............................................86Pears, Piedmont.......................................292Pears, preserved.......................................89Pear salad, mayonnaise................................309Pears, stewed with claret.............................276Pears in syrup.........................................92Pearl grits (cereal), 65; with cream..................337Pecans, salted (hors d'oeuvre)........................386Pepper pot, Philadelphia..............................336Pepper sauce..........................................151Peppers, stuffed, green...............................229Perch au Bleu.........................................178Perch, fillet of, St. Charles.........................146Perch, Meunière..................................2Perigord, sauce...................................67; 364Perigordine, sauce....................................351Periguèux sauce.................................67Petaluma cream cheese.................................275Petite marmite (soup).................................382Pettijohns (cereal)...................................332Pheasant pie, cold....................................199Pheasant, roasted.......................................9

Philadelphia ice cream................................323Philadelphia pepper pot...............................336Pickles..........................................131; 268Pickles (see classified index)........................409Pickled beets salad...................................326Pickles, cucumber, sweet, ripe........................288Pickled nasturtium seeds..............................287Pickled onions........................................288Pickled oysters (hors d'oeuvre).......................339Pickled peaches, sweet................................288Pickles recipes (suggestions).........................131Pickles, spiced vinegar for...........................236Pickled tomatoes, green...............................287Pickelsteiner, stew...................................135Pie (see classified index)............................408Pie, apple............................................366Pie, apricot...........................................86Pie, banana, 292; banana cream........................145Pie, blackberry........................................86Pie, cherry............................................86Pie, chocolate cream..................................276Pie, cocoanut custard.................................111Pie, cocoanut meringue................................111Pie, currant, 86; English currant......................86Pie, English grape.....................................86Pie, English huckleberry...............................86Pie, English rhubarb...................................86Pie, gooseberry, 86; English gooseberry................86Pie, lemon custard....................................111Pie, lemon meringue...................................111Pie, lemon special...............................111; 310Pie, meringue paste for...............................111Pie, mince............................................350Pie, orange custard, 111; orange meringue.............111Pie, paste............................................366Pie, peach.............................................86Pie, pear..............................................86Pie, pheasant, cold...................................199Pie, pineapple.........................................86Pie, pumpkin, 226; pumpkin, pulp......................226Pie, raspberry, 86; raspberry cream...................145Pie, strawberry, 86; strawberry cream.................145Pie, vanilla custard.............................111; 328Pie, vanilla meringue.................................111Pig's feet, boiled....................................352Pig's feet, broiled, chili sauce.......................38Pig's feet, broiled, special..........................352Pig's feet, St. Menehould.............................139Pig's knuckles and sauerkraut.........................272Pilaff a la Ture (stew).................................8Pimentos a l'huile (hors d'oeuvre).....................24Pimentos, stuffed, Creole.............................241Pimentos Suedoise (hors d'oeuvre).....................284Pimentos vinaigrette (hors d'oeuvre)..................237Pimolas (hors d'oeuvre)...............................160Pineapple, compote of.................................168Pineapple Creole......................................105

Pineapple crust (pastry)..............................215Pineapple ice cream.....................................8Pineapple pie..........................................86Pineapple preserves....................................89Pink mayonnaise sauce..................................14Pink pudding, Victor..................................318Piquante sauce........................................345


Pistache eclairs......................................362Pistache ice cream....................................377Pistache icing........................................362Planked black bass....................................258Planked steaks....................................22; 209Planked shad and roe...................................94Planked smelts, en bordure............................347Planked striped bass..................................355Plombiere aux fruits..................................165Plombiere aux marrons (see Ices, etc.)................165Plombiere a la vanilla (see Ices, etc.)...............165Plums, canned.........................................160Plum compote..........................................179Plum pudding...........................................49Poivrade sauce.........................................60Pommes d'Arbro 1915 (apple)............................88Pompano, Bateliere....................................175Pompano, broiled, Havanaise............................83Pompano, Cafe Anglaise.................................78Pompano, fillet of, en papillote.......................39Pompano, fillet of, Pocharde..........................305Pampano, meunière..............................330Pompano, saute, D'Orsay...............................304Pompano, Vatel........................................168Popover muffins.......................................212Pork (see classified index)...........................408Pork Chop, Badoise....................................215Pork loin, baker's oven style..........................75Pork loin, roasted....................................319Pork, roast leg of.....................................21Porte Maillot (garniture).............................385Port wine jelly........................................40Port wine sauce...................................64; 235Porterhouse (see beef)...........................342; 176Postum cereal.........................................338Pot au feu (soup)......................................75Potage Albert.........................................151Potage Alexandra......................................378Potage Americaine.....................................389Potage Andalouse.......................................17Potage a l'Anglaise.....................................7Potage Arlequin.......................................168Potage Bagration.......................................11Potage Bourgeoise.....................................251Potage Brunoise, with rice............................244Potage Bonne Femme....................................384Potage Bouquetiere....................................310

Potage Cambridge......................................339Potage Cameroni.......................................231Potage Carpure........................................276Potage Champenoise....................................304Potage Chatelaine.....................................102Potage Coburg.........................................198Potage Colbert........................................252Potage Coquelin........................................83Potage Dagobert.......................................199Potage Dieppoise......................................239Potage Duchesse.......................................382Potage Eliza...........................................81Potage Esau............................................85Potage Faubonne.......................................380Potage Ferueuse.......................................309Potage Flamande..................................374; 385Potage Fontange.......................................137Potage gentilhomme.....................................19Potage grand mere......................................10Potage grenade........................................306Potage Hollandaise....................................388Potage Honolulu.......................................196Potage Italienne......................................240Potage Jackson........................................338Potage Kraumir.........................................55Potage Lamballe.......................................331Potage Livonien.......................................312Potage Lord Mayor.....................................203Potage Maintenou......................................257Potage Marie Louise....................................15Potage Marquis..........................................5Potage Mathilda.......................................381Potage M'Donald...................................20; 221Potage Mexicaine, 233; Mongol.........................371Potage Montglas.......................................255Potage Nassau.........................................237Potage Navarraise.....................................286Potage Normande.........................................3Potage Parmentiere....................................235Potage Paysanne, 175; Plessy..........................254Potage Portuguise, 103; Quirinal........................9Potage Reine Margot...................................379Potage Ruffo..........................................259Potage St. Marceau....................................188Potage Saute..........................................347Potage Saxe............................................98Potage Shorestene.....................................239Potage Solferino.......................................95Potage Talleyrand......................................36Potage tapioca, Crecy..................................30Potage Turinoise......................................135Potage Velour.........................................219Potage Venetienne..................................13; 99Potage vert pro.......................................210Potage Victoria.........................................6Potage Viennoise.......................................99Potage Villageoise....................................303

Potage Voisin..........................................44Potage Wahlaise........................................42Potage Westmoreland....................................50Potage Windsor.........................................31Potatoes (see classified index).......................408Potatoes, Alsatian.....................................90Potatoes, Anna.........................................11Potatoes, Allumette...................................158Potatoes au gratin....................................338Potatoes, Bischwiller.................................265Potatoes, Brioche.....................................256Potatoes, browned hashed................................2Potato cakes...........................................61Potatoes, candied sweet...............................110Potatoes, Chateau.....................................326Potatoes, Cleo........................................382Potatoes, cottage fried...............................189Potatoes, croquettes..................................321Potatoes, Delmonico...................................330Potatoes Duchesse.....................................353Potatoes Flambe with rum (sweet)......................114Potatoes Fondante......................................94Potatoes French fried.................................332Potatoes Gaulfrette....................................53Potatoes gendarme................................334; 378Potatoes Georgette....................................357Potatoes Hollandaise..................................327 Potatoes Jeanette.....................................107Potatoes Julienne.....................................342Potatoes Laurette.....................................331Potato and leek soup..................................333Potatoes Lorraine.....................................335Potatoes Louis........................................242Potatoes Lyonnaise....................................324Potatoes maitre d'hotel.................................5Potatoes Marquise.....................................154Potatoes, mashed, au gratin............................19Potatoes, mashed browned..............................333Potatoes Nature.......................................331Potatoes O'Brien.......................................37Potatoes Olivette......................................17Potatoes paille (straw)...............................346Potatoes Palestine.....................................90Potato pancakes.......................................214Potaotes paprika......................................354Potatoes Parisienne, 42; Parisienne, Hollandaise......210Potatoes, Paul Stock..................................296Potatoes persillade....................................73Potatoes Pout Neuf....................................383Potato, puree of, salad...............................162Potatoes a la Reine....................................10Potatoes Rissolees................................17; 373Potatoes Ritz..........................................72Potatoes St. Francis..................................330Potato salad..........................................337Potatoes, Saratoga chips..............................354Potatoes, sautee.......................................56

Potatoes soufflee.....................................360Potato soup, Dieppoise, 114; Faubonne..................96Potatoes Steamboat fried..............................275Potatoes en surprise..................................252Potatoes, sweet, Southern style...................25; 113


Potatoes, sweet baked, with sugar....................268Potatoes, sweet, broiled..............................32Potato, sweet, pudding...............................315Potatoes Sybil........................................53Potatoes, Waffle......................................53Potatoes, York.......................................259Pound cake...........................................336Poulette sauce.......................................350Preserves (see classified index).....................409Preserves, amount of fruit required..................132Preserves, cherry....................................173Preserves, citron.....................................89Preserved greengage plums............................173Preserved pears, 89; pineapple........................89Preserves recipes (suggestions)......................131Preserves, strawberry................................132Preserves, tomato....................................195Preserves, violets...................................289Preserves, watermelon................................194Prunes, 343; Victor..................................313Prune compote........................................179Prune souffle.........................................82Pudding, apple, cottage..............................201Pudding Alexandra....................................216Pudding blood (pork).................................379Pudding, Boston brown................................201Pudding, bread custard...............................197Pudding, brown bread, baked..........................289Pudding cabinet.......................................31Pudding, chocolate, cold.............................279Pudding, cocoanut....................................197Pudding, corn........................................315Pudding, cornmeal.....................................43Pudding, corn starch.................................188Pudding, cottage.....................................201Pudding diplomate.....................................78Pudding, English rice................................115Pudding, farina.......................................43Pudding, Frankfort...................................112Pudding Gastaner......................................99Pudding, homemade apple...............................80Pudding, jam roll....................................118Pudding, Montmorency.................................300Pudding, nesselrode...................................65Pudding, pink, Victor................................318Pudding, plum.........................................49Pudding, rice.........................................43Pudding, rolled oats..................................24Pudding, roly poly...................................296

Pudding Rossini.......................................87Pudding, tapioca......................................43Pudding, tutti frutti................................297Pudding, sago.........................................43Pudding, Saxony.......................................97Pudding souffle, Dame Blanche........................134Pudding, sweet potato................................315Puff paste...........................................341Puff paste baskets...................................231Puff paste crescents.................................341Puff paste roses.....................................224Puff paste sandwich..................................233Pulled bread.........................................271Pumpkin, to can......................................289Pumpkin pie, 226; pulp...............................226Pumpkin and rice, scalloped..........................269Pumpkin, stewed......................................269Punch, champagne.....................................223Punch, claret........................................218Punch, millionaire...................................141Punch Palermitaine (see Ices, etc.)..................106Punch, raisin........................................375Punch, Roman.........................................108Punch, Victoria......................................147Puree (see soups, thick).............................413Puree Camelia........................................143Puree Celestine.......................................80Puree of Chicory.....................................240Puree Crecy...........................................26Puree of cucumbers...................................177Puree d'Artois........................................68Puree of game....................................52; 345Puree of game, for garnishing.........................52Puree of game, St. Hubert............................345Puree of green asparagus.............................118Puree of lentils, 324; with tapioca..................245Puree of lima beans..................................372Puree Paysanne........................................76Puree of peas, aux croutons..........................319Puree of peas with noodles...........................268Puree of pheasant, St. Hubert.........................41Puree of peas, plain, 319; Varsovienne...............319Puree of potatoes.....................................60Puree of potato salad................................162Puree of red kidney beans............................125Puree of turnips, Caroline...........................249Puree St. Germain, 106; (vegetable)..................342Puree of spinach.....................................116Puree of tomatoes, 321; with rice....................334Puree of white beans, 376; Allemande.................247Puree of white beans, Soubise........................130

Quail, broiled, on toast..............................28Quince jelly..........................................89

Radishes (hors d'oeuvre).............................334Ragout a la Deutsch (stew)...........................380

Ragout Fin (stew)....................................387Raisin bread.........................................310Raisins, California..................................313Raisin cocktail.......................................80Raisin punch.........................................375Raspberies a la mode.................................149Raspberry coupe, fresh...............................129Raspberry cream pie..................................145Raspberry ice cream....................................8Raspberry jam........................................133Raspberry juice......................................141Raspberry pie.........................................86Raspberry Melba sauce (see Ices, etc.)................85Raspberry moringue, 210; meringue glacee..............11Raspberry shortcake..................................102Raspberry water ice..................................337Raspberry whipped cream..............................290Red cabbage salad....................................223Red currant water ice................................300Reindeer chops........................................64Reindeer, roast leg of...............................108Reindeer stew.........................................67Remoulade, 338; sauce................................388Rheinbraten (see Beef)...............................354Rhine wine jelly......................................40Rhubarb..............................................342Rice, boiled.........................................372Rice cakes...........................................109Rice, Californian....................................313Rice, Creole.........................................381Rice croquettes.................................223; 374Rice Dariole.........................................266Rice pudding..........................................43Rice soup a l'Allemande, 217; Palermo................233Rice stuffing........................................339Rice, timbale of, 153; Creole........................138Riche sauce..........................................379Richelieu (garniture)................................348Risotto................................................8Robert sauce.........................................145Rock cod, boiled, Fleurette..........................330Rock cod, en court bouillon...........................58Rock cod, fillet of, Nantaise.........................87Rocol soup, a la Russe...............................154Rolls, breakfast, 353; lunch.........................358Rolled oats pudding...................................24Roly poly pudding....................................296Roman punch..........................................108Romaine ice cream....................................309Romaine salad........................................323Roquefort salad dressing..............................19Rougemont sauce......................................256Rosabelle (garniture)................................375Rossini (garniture)...................................36Royal (see Fish)......................................10Royal butter (pastry)................................268Royal cake...........................................268

Royal icing.....................................161; 293Ruddy duck, roasted..................................384Russe (see Fish)......................................13Russian salad dressing...............................178


Sabayon sauce (pastry)...............................112Sago pudding, 43; family style........................43St. Francis salad dressing...........................316Salads (see classified index)........................409Salads (see Fruit)...............................34; 109Salad, Algerienne....................................315Salad, alligator pear.................................54Salad, Americaine....................................374Salad, anchovy.......................................353Salad, asparagus tips................................325Salad, Avacado, French dressing......................313Salad, beets, pickled................................325Salad, Brazilian, 330; Bresilienne...................203Salad, Bretonne......................................184Salad, cauliflower...................................196Salad, celery, mayonnaise............................336Salad, celery root, field and beef...................378Salad, celery, Victor................................330Salad, Cendrillon....................................183Salad, Chateau de Madrid.............................239Salad, chicken, Victor.................................3Salad, chicory, 322; chicory, with chapon............155Salad, Chiffonade....................................354Salad, Chilian.......................................234Salad, Cole slaw, 331; cole slaw, Ravigote...........110Salad, Cosmopolitan..................................230Salad, crab, 48; crab, Louis.........................128Salad, cucumber........................................9Salad, culemo, sliced................................228Salad, Cupid d'Azure.................................211Salad, dandelion, 303; German style..................103Salad, Doucette......................................348Salad dressing, 314; with chapon.....................155Salad dressing, egg..................................386Salad dressing, Escoffier............................255Salad dressing, French...............................319Salad dressing, Roquefort.............................19Salad dressing, Russian..............................129Salad dressing, St. Francis..........................316Salad dressing, Thousand Island......................335Salad dressing, Victor...............................112Salad, ecrivesse, gourmet............................351Salad, egg...........................................253Salad, endive, 361; endive with beets................239Salad, escarole......................................322Salad, field.........................................324Salad, fresh vegetable................................17Salad, herring, 221; herring, Moscovite..............262Salad, Imperial......................................183Salad, Italian........................................14

Salad, Knickerbocker.................................130Salad, lentil.........................................33Salad, lettuce, 323; lettuce and tomato...............83Salad, Livermore.....................................373Salad, lobster, 2; with anchovies......................2Salad, Lorenzo.......................................273Salad, Lorette.......................................308Salad, Louis.........................................218Salad, Louise........................................213Salad Majestic.......................................209Salad, Mirabeau........................................7Salad, Nivernaise....................................377Salad, Olga, 353; Orloff.............................174Salad, panache.......................................134Salad pear, mayonnaise...............................309Salad, potato, 337; puree of potato..................162Salad, puree of.......................................74Salad, Rachel........................................170Salad, Ravachol......................................357Salad, red cabbage...................................233Salad, Rejane........................................377Salad, Romaine.......................................333Salad, Russe..........................................28Salad, shrimp, 342; shrimp, Anastine.................276Salad, Stanislas.....................................387Salad, string beans.............................145; 332Salad, string beans and tomato.......................261Salad, tomatoes, sliced.........................328; 343Salad, Tosca.........................................387Salad, tuna..........................................332Salad, Waldorf.......................................347Salad, watercress.....................................48Salad, white bean....................................226Salisbury steak (see Beef)...........................270Salmon belly, salted, melted butter..................331Salmon, boiled, Badu-Cab.............................274Salmon, boiled, Diplomate, 154; Fidgi................136Salmon, boiled, Princesse..............................4Salmon, boiled, sauce Anglaise.......................387Salmon, boiled, sauce Mousseline.....................331Salmon, boiled, Villera..............................112Salmon, braised, Parisienne..........................369Salmon, broiled, a la Russe, 197; St. Germaine.......213Salmon, Chambord......................................52Salmon, cold, smoked.................................327Salmon, Concourt.....................................183Salmon, Mirabeau.....................................106Salmon, smoked, broiled...............................65Salmon, smoked (hors d'oeuvre).......................327Salmon steak, broiled................................349Salmon steak, Calcutta...............................230Salmon steak, Colbert................................265Salmon steak, Hongroise..............................170Salmon, vol au vent of, Genoise......................122Sand dabs, Carnot, 272; David........................135Sand dabs, fried fillet of, sauce verte..............116Sand dabs, Gaillard..................................262

Sand dabs, Grenobloise...............................150Sand dabs, Meuniere..................................319Sand tart (sable).....................................69Sandwich, bread and butter...........................337Sandwich, Careme......................................96Sandwich, chicken....................................334Sandwich, cream of almond............................100Sandwich, Creole.....................................100Sandwich, Dubney.....................................100Sandwich, Neapolitan (see Ices, etc.)................139Sandwich, olive......................................100Sandwich, puff paste.................................233Sandwich, Schlemmerbroedehen.........................223Sandwich, Windsor....................................100Saratoga chips.......................................354Sardines (hors d'oeuvre).............................343Sardines on toast.....................................29Sardines, vinaigrette (hors d'oeuvre).................76Sauce Allemand........................................64Sauce, anchovy........................................39Sauce, anchovy butter................................349Sauce Anglaise, 387; Anglaise (for fish).............387Sauce Bearnaise, 131 Bernaise tomatee.................13Sauce Bechamel (cream)...............................322Sauce Bercy......................................38; 326Sauce Bordelaise.....................................334Sauce, brandy.........................................49Sauce bread, 9; bread crumbs..........................47Sauce bread (for game), 9; bread crumbs...............47Sauce brown butter...................................336Sauce, brown gravy...................................341Sauce Cardinal.......................................124Sauce Caper..........................................369Sauce, celery........................................245Sauce, Chambord......................................254Sauce, champagne.....................................232Sauce, chocolate, cold...............................279Sauce, choron.........................................13Sauce, cocktail, for oysters..........................23Sauce, Colbert.......................................347Sauce, cranberry.....................................274Sauce, cream, 322; cream (pastry).....................24Sauce, Creole........................................371Sauce, curry.........................................377Sauce, devil.........................................121Sauce, Diplomate.....................................154Sauce, ecrevisse.....................................220Sauce, egg...........................................322Sauce estragon (tarrafon)............................106Sauce, Fidgi.........................................136Sauce Figaro, 231; cold..............................231Sauce Flamande.......................................244Sauce fleurette......................................330Sauce Forestiere.....................................349Sauce Genoise........................................327Sauce giblet..........................................74Sauce Golpin.........................................377


Sauce green Hollandaise...............................44Sauce, hard (pastry)..................................49Sauce Hollandaise....................................319Sauce Homse..........................................374Sauce, horseradish, cold, English style..............329Sauce, horseradish en bouillon.......................329Sauce, horseradish in cream..........................329Sauce Hussarde.......................................121Sauce, Indian soy....................................255Sauce, Italian wine (pastry).........................279Sauce Italienne......................................361Sauce Kentucky.......................................253Sauce, lemon (pastry).................................87Sauce, lobster.......................................273Sauce Madere.........................................330Sauce maitre d'hotel.................................324Sauce, maraschino (for iced pudding)..................80Sauce Mariniere.......................................64Sauce matelote (fish).................................69Sauce Maximilienne...................................267Sauce mayonnaise.....................................325Sauce Menniere.......................................375Sauce mignonette.....................................355Sauce mint...........................................373Sauce Montebello.....................................230Sauce Mornay.........................................373Sauce Mousseline.....................................331Sauce mustard...................................211; 358Sauce Newburg.........................................36Sauce nonpareil......................................240Sauce, olive.........................................121Sauce, orange.........................................87Sauce, oyster.........................................16Sauce, paprika.......................................354Sauce, pepper........................................151Sauce Perigord...................................67; 364Sauce, Perigordine...................................351Sauce, perigueux......................................67Sauce, pink mayonnaise................................14Sauce piquante.......................................345Sauce poivrade........................................60Sauce port wine..................................64, 235Sauce poulette.......................................350Sauce remoulade......................................388Sauce Riche..........................................379Sauce Robert.........................................145Sauce Rougemont......................................256Sauce Sabayon (pastry)...............................112Sauce shrimp.........................................362Sauce Soubise.........................................14Sauce, special.......................................352Sauce Supreme........................................339Sauce, sweet-sour.....................................61Sauce tarragon (estragon)............................106

Sauce, tartar........................................332Sauce, vanilla cream..................................24Sauce Venetienne.....................................148Sauce verte..........................................116Sauce au vin blanc...................................324Sauce vinaigrette....................................389Sauce, white wine....................................324Sauce, wine..........................................208Sauerkraut............................................45Sausages, breakfast..................................371Sausages, Frankfurter, imported......................243Savarin au Kirsch....................................384Savarin Chantilly, 384; Mirabelle....................384Savarin Montmorency..................................384Saxony pudding........................................97Scallops a la Mornay..................................62Scallops, Newburg.....................................56Scallops, Poulette...................................299Schlemmerbroedchen (sandwich)........................223Schmorrbraten, sour (see Beef).......................138Scotch consomme.......................................11Sea bass, boiled, Hollandaise........................63Sea bass, Montebello.................................216Seed biscuits........................................273Shad, baked with raisins.............................107Shad, broiled, Albert.................................68Shad, broiled, maitre d'hotel.........................61Shad and roe, baked, a l'Americaine..................115Shad roe, bordelaise............................134; 151Shad roe, en bordure.................................158Sheepshead, boiled, cream sauce.......................49Sheepshead, boiled, sauce Hollandaise................339Shad roe, broiled, with bacon.........................80Shad roe, broiled, maitre d'hotel......................7Shad roe, broiled, ravigote............................84Shad and roe, planked.................................94Shellfish (see classified index).....................410Sherbets (see classified index)......................405Sherbet California...................................113Sherry jelly..........................................40Shrimps with mushrooms................................85Shrimp patties.......................................235Shrimp salad, 342; Anastine..........................276Shrimp sauce.........................................352Shrimp soup, family style............................291Shortcake, raspberry.................................102Shortcake, strawberry, 102; old-fashioned............102Shredded wheat biscuit...............................336Silver cake..........................................261Sirloin (see classified index, beef).................400Skate, au beurre noir................................349Smelts, broiled, Americaine..........................307Smelts, fillet of, Stanley...........................124Smelts, fried........................................332Smelts, planked, en bordare..........................347Snails (see Bread)...................................314Snails (pastry)......................................192

Soft clam soup, Salem................................161Sole, aiguillettes of, Hoteliere, 46; Mariniere.......55Sole, Colbert........................................147Sole, cold fillet of, Raven..........................359Sole, Dejazet........................................311Sole, fillet of, Bercy................................53Sole, fillet of, Bretonne............................101Sole, fillet of, Cardinal............................115Sole, fillet of, Castelanne...........................15Sole, fillet of, Choisy...............................44Sole, fillet of, Diplomate...........................368Sole, fillet of, Doria...............................137Sole, fillet of, Florentine..........................384Sole, fillet of, Francaise...........................202Sole, fillet of, Gasser................................4Sole, fillet of, Joinville...........................371Sole, fillet of, Judie...............................303Sole, fillet of, Lord Curzon.....................18; 138Sole, fillet of, Mantane.............................160Sole, fillet of, Marechale............................40Sole, fillet of, Marguery.......................122; 382Sole, fillet of, Maximilian..........................375Sole, fillet of, Meissonier..........................271Sole, fillet of, Montmorency....................188; 215Sole, fillet of, Normande..............................8Sole, fillet of, Orly.................................78Sole, fillet of, Paul Bert...........................283Sole, fillet of, Paylord.............................229Sole, fillet of, Pondichery..........................266Sole, fillet of, Royal................................10Sole, fillet of, Rose Caron...........................25Sole, fillet of, St. Cloud...........................109Sole, fillet of, St. Malo............................360Sole, fillet of, St. Nizaire.........................167Sole, fillet of, Suchet..............................128Sole, fillet of, Talleyrand..........................174Sole, fillet of, Turbigo..............................71Sole, fillet of, under glass..........................84Sole, fillet of, Valeska.............................389Sole, fillet of, Victoria.............................60Sole, fillet of, Villeroi.............................73Sole, fillet of, au vin blanc........................324Sole, fillet of, Voisin..............................105Sole, fried fillet of................................368Sole, fried fillet of, Remoulade.....................383Sole, Heloise........................................308Sole, medallion of, Victor...........................380Sole, small fried fillet of...........................78Sorrel................................................28Sorrel soup a l'eau..................................159Sorrel soup with rice................................185Soubise (for stuffing chops, etc.)....................14Soubise sauce.........................................14


Souffle au fromage....................................95

Souffle glacé aux fraises and with raspberries166Souffle glacé, plain..........................148Souffle glacé, St. Francis....................160Souffle glacé, Pavlowa........................160Soup, Algerienne (cream).............................147Soup, artichokes (cream).............................166Soup, asparagus (cream)..............................354Soup, asparagus, Favori (cream)......................308Soup, Bagration (cream)..............................139Soup, bananas (cream).................................65Soup, bean and cabbage...............................279Soup, bisque d'ecrivisses (cream)....................383Soup, bisque of California oysters (cream).............9Soup, bisque of clams (cream)........................350Soup, bisque of crabs (cream).........................23Soup, burned farina..................................115Soup, cabbage, Normande..............................170Soup, Cardinal (cream)...............................146Soup, cauliflower (cream)............................325Soup, celery.........................................328Soup, celery broth, cold.............................251Soup, celery, Kalamazoo (cream).......................39Soup, chicken, Bresilien.............................184Soup, chicken (cream)................................335Soup, chicken, Florentine............................242Soup, chicken, Francaise.............................298Soup, chicken Hortense (cream)........................92Soup, chicken, Mulligatawny..........................204Soup, chicken okra...................................365Soup, chicken, Piedmontaise..........................208Soup, chicken, Portugaise............................193Soup, chicken, à la Reine (cream).............375Soup, chicken, San Remo..............................281Soup, clam, homemade.................................283Soup, clear green turtle..............................93Soup, Congolaise (cream).............................153Soup, Cooper.........................................145Soup, corn and onions (cream)........................273Soup, Countess (cream)...............................182Soup, crab gumbo.....................................212Soup, croute Bretonne................................190Soup, Ditalini à la Royal.....................272Soup, endives (cream)................................364Soup, farina (cream)..................................67Soup, farina, Francis Joseph.........................123Soup, farina lie (cream).............................266Soup, flageolets (cream).............................216Soup, frogs legs (cream)..............................56Soup, German carrot..................................262Soup, German lentil...................................89Soup, giblet à l'Anglaise.....................323Soup, green corn (cream).........................69; 157Soup, hare, Uncle Sam................................294Soup, Hungarian......................................301Soup, lamb broth à la Greque..................127Soup, lamb broth à la Reine...................226Soup, lamb broth, Olympic Club.......................164

Soup, lettuce (cream).................................62Soup, lima beans (cream)..............................51Soup, macaroni with lentils..........................261Soup, maintenon (cream)...............................18Soup, mock turtle.....................................46Soup, mutton, Kitchener..............................263Soup, onion au gratin............................61; 342Soup, onion and tomato...............................296Soup, oxtail, English style...........................32Soup, oyster, family style...........................338Soup Pannade..........................................63Soup, Parisienne (cream).............................104Soup, parsnips (cream)..........................120; 172Soup, peas (cream)...................................305Soup, pea, St. Germain (cream).......................305Soup, potatoes (cream)...............................334Soup, pea Luzon......................................305Soup, pea, with vermicelli...........................238Soup, petite marmite.................................382Soup, pot au feu......................................75Soup, potato, Dieppoise..............................114Soup, potato, Faubonne................................96Soup, potato and leek................................333Soup, Reine Mogador (cream)...........................97Soup, rice, à l'Allemande.....................217Soup, rice (cream)...................................386Soup, rice, Palermo..................................233Soup, Rocoe, à la Russe.......................154Soup, shrimp, family style...........................291Soup, soft clam, Salem...............................161Soup, sorrel, à l'eau.........................159Soup, sorrel, with rice..............................186Soup, stock for......................................341Soup, summer squash (cream of).......................300Soup, terrapin, Southern style.......................227Soups, thick (see Classified index)..................412Soup, tomato broth, hot or cold......................231Soup, Veloute of chicken.............................368Soup, Velautine Aurore...............................141Soup, Velvet..........................................79Soup, Viennese bean..................................117Soup, watercress (cream).............................214Soup, white bean......................................74Spaghetti, Caruso.....................................98Spaghetti in cream...................................148Spaghetti, Milanaise.................................349Spanish mackerel, broiled, aux fine herbes.............9Spanish mackerel, fillet of, Montebello...............17Spareribs, broiled, with lentils......................33Spatzle...............................................65Special sauce........................................352Spiced apples, sweet.................................237Spiced cherries......................................236Spiced tomatoes......................................237Spiced vinegar, for pickles..........................236Spinach, boiled........................................5Spinach, English style.................................5

Spinach in cream......................................53Spinach, timbale of..................................233Sponge cake...........................................76Spoon and mush bread.................................315Spring lamb Irish stew with dumplings................283Squab (see Classified index).........................413Squab, boneless, en aspic............................209Squab, breast of, au jus.............................276Squab, breast of, Eveline, 297; Perigord.............123Squab, breast of, sautee in butter...................158Squab, breast of, under glass, St. Francis............35Squab, broiled, 93; with fresh mushrooms..............93Squab chicken, broiled...............................351Squab chicken, Michels...............................214Squab chicken, plain potted...........................10Squab chicken, sauté, Sutro....................53Squab en compote......................................15Squab, galantine of..................................211Squab pot pie, English style...........................1Squab roast, au jus...................................53Squash, to can.......................................289Squash, Hubbard, baked...............................362Steak, Tartare.......................................213Stews (see Classified index).........................413Stock for soup.......................................341Strawberries à la mode........................149Strawberries, canned.................................133Strawbery cream pie..................................145Strawberry coupe, fresh..............................129Strawberry ice cream.................................340Strawberry meringue..................................210Strawberries, Parisienne.............................144Strawberry pie........................................86Strawberry preserves.................................132Strawberries, Romanoff...............................109Strawberry shortcake, 102; old-fashioned.............102Strawberries, stewed.................................320Strawberry water ice...................................1Strawberry whipped cream.............................290String beans.........................................322String beans, Alsacienne..............................99String beans salad..............................145; 382String beans with shallots...........................252String beans sweet-sour..............................214String beans, with tomatoes..........................256String beans and tomato salad........................261Striped bass, Portugaise.............................376Striped bass, stewed, Americaine.....................248Striped bass, boiled, Indian soy sauce...............255Striped bass, Buena Vista............................184Striped bass, planked................................355


Strips, German almond................................180Strusel cake.........................................190Succotash............................................189

Stuffing, rice.......................................339Sugar, to cook to a blow.............................177Sugar cured ham glacé.........................247Summer squash au beurre..............................327Summer squash, cream of, soup........................300Summer squash, mashed................................157Summer squash, Nature Son............................158Supper selections.................................... 63, 64, 73, 83, 92, 96, 117, 122, 333, 335, 353, 356, 364, 371Supreme sauce........................................339Sweetbreads braisé, Ancienne..................105Sweetbreads braisé, Clamart....................96Sweetbreads braisé, Georgiuette...............260Sweetbreads braisé (glacé).............383Sweetbreads braisé, Godard....................123Sweetbreads braisé, Henry IV...................87Sweetbreads braisé, Marie Louise...............92Sweetbreads braisé, Montebello................166Sweetbreads braisé, pompadour.................359Sweetbreads braisé, Princcase.................188Sweetbreads braisé, Soubise...................181Sweetbreads braisé, St. Elizabeth.............213Sweetbreads braisé, St. George................162Sweetbreads braisé, Zurich....................125Sweetbreads broiled..................................327Sweetbread croquettes................................381Sweetbreads Egyptienne...............................229Sweetbreads, Figaro..................................231Sweetbreads Lavaliere................................178Sweetbreads, Lieb....................................239Sweetbreads Liencourt................................293Sweetbreads Marigny..................................216Sweetbreads, Metropolitan Club.......................219Sweetbread patties in cream.......................4; 110Sweetbreads Poulette.................................208Sweetbreads Royal....................................285Sweetbreads, St. Alban...............................236Sweetbreads, Saint Maude.............................306Sweetbreads, Sans Gene...............................244Sweetbreads, Theodora.................................57Sweet omelet, plain..................................320Sweet potatoes, Southern style...................25; 113Sweet potato croquettes...............................90Sweet potato pudding.................................315Sweet-sour sauce......................................61

Tahoe trout, boiled, pepper sauce....................151Tahoe trout, boiled, sauce mousseline................161Tahoe trout, boiled, Vatchette.......................142Tango cake...........................................275Tapioca pudding.......................................43Tapioca royal (consommé parfait)...............97Tarragon sauce (estragon)............................106Tart, sand (sable)....................................69Tartar sauce.........................................332Tartelette au Bar le Duc..............................16Tartelette of pears..................................325

Tartine Russe (hors d'oeuvre).........................97Tea biscuits.........................................329Tea, English breakfast (see Ices, etc.)...............19Teas, selections......................160, 317, 334, 337Teal duck, roasted...................................323Tenderloin (see Classified index, beef)..............400Terrapin au beurre...................................278Terrapin Baltimore....................................81Terrapin, how to boil.................................81Terrapin, Jockey Club.................................81Terrapin Maryland.....................................81Terrapin soup, Southern style........................227Terrine de foie gras en aspic...................202; 216Terrine de foie gras à la gelee...........93; 359Thick soups (see Classified index)...................412Thon marine salad (hors d'oeuvre).....................27Thousand Island salad dressing.......................335Tipsy parson.........................................206Toast, anchovy.......................................139Toast, anise.........................................277Toast, cheese........................................309Toast, Melba..........................................65Toast, milk..........................................327Tomatoes, baked......................................164Tomato broth, hot or cold............................221Tomatoes, glacées.............................368Tomatoes Parisienne (hors d'oeuvre)...................28Tomatoes, pickled, green.............................287Tomato preserves.....................................195Tomatoes, scalloped..................................260Tomatoes, sliced.....................................306Tomatoes sliced (salad).........................328; 343Tomatoes, spiced.....................................237Tomatoes, stewed, 30; stewed, Brazilian...............79Tomatoes, stewed, family style.......................131Tomatoes stuffed with anchovies......................104Tomatoes, stuffed, with chestnuts......................3Tomatoes, stuffed, Creole............................178Tomatoes, stuffed, Nana (hors d'oeuvre)..............358Tomatoes, stuffed, Noyer.............................351Tomato en surprise (hors d'oeuvre)..............214; 249Tomcods, fried........................................66Tomcods, meuniere.....................................33Tomcods, Montmorency.................................120Toulouse (garniture)..................................25Tournedos.............................................36Tournedos (see Classified index, beef)...............400Tournedos, Boulanger.................................360Tournedos, Goncourt..................................368Tripe à la mode de Caen........................60Tripe, Blanchard.....................................385Tripe, boiled honeycomb..............................324Tripe, broiled honeycomb, Chili sauce................132Tripe, broiled honeycomb, maitre d'hotel sauce.......324Tripe in cream with peppers..........................117Tripe Creole.........................................378Tripe Etuvé, Bonne Femme......................264

Tripe, honeycomb, sauté aux fines herbes......286Tripe sauté, Lyonnaise.........................49Tripe and oysters in cream...........................368Tripe and potatoes, family style.......................1Tripe, Wm. H. Crane..................................313Trout, boiled, plain.................................327Trout, fillet of, Rachel.............................155Tuna salad...........................................332Turbot, aiguillettes of, Bayard......................169Turbot, boiled, nonpareil............................240Turbot, fillet of, Bagration.........................291Turbot, fillet of, Bateliere.........................219Turbot, fillet of, Bounefoy...........................67Turbot, fillet of, Daumont.............................3Turbot, fillet of, Jean Bart.........................163Turbot, fillet of, Nesles.............................94Turbot, fillet of, Sarcey............................103Turbot, fillet of, Tempis............................223Turbot, fillet of, Windsor...........................118Turkey, broiled baby.................................192Turkey, deviled legs with chow chow...................19Turkey hash, Chateau de Madrid.......................185Turkey hash on toast.................................356Turkey livers en brochette............................65Turkey, roast.........................................65Turkey stuffed with chestnuts........................355Turnips glacés................................378Turnips, mashed......................................369Tutti frutti (see Ices, etc.)........................41Tutti frutti pudding.................................297

Vanilla brandy.......................................205Vanilla Charlotte glacé.......................114Vanilla cream sauce...................................24Vanilla custard pie.............................111; 328Vanilla custard with meringue........................206Vanilla Dariole......................................240Vanilla ice cream....................................320Vanilla meringue pie.................................111Varsovienne (soup garnish)...........................319Veal, breast, stuffed, au jus.........................27Veal chops, broiled..................................330Veal chops en papillote...............................40Veal cutlets, breaded, tomato sauce..................148

Veal, fricandeau of, au jus...........................98Veal fricassee........................................20Veal kidney, broiled, English style..................168Veal kidney, roast...................................378Veal kidney, saute au Madere.........................258


Veal, leg of, au jus.................................333Veal, loin of, roasted...............................179Veal, (paprika schnitzel).............................65Veal paprika (stew)..................................212

Veal, rolled, Huguenin................................85Veal sauté, Catalane..........................302Veal, shoulder, au jus...............................325Veal sweetbreads (see Classified index, veal)........413Veal, Wiener schnitzel................................34Vegetables (see Classified index)....................413Vegetable salad, fresh................................17Velvet soup...........................................79Veloutine Aurore (soup)..............................141Veloute of chicken (soup)............................368Venitienne sauce.....................................148Venison chop (steak), port wine sauce................235Venison, roast saddle of.............................193Vent d'epinards (green coloring)......................44Verte sauce..........................................116Victor salad dressing................................112Victoria (see Fish)...................................60Viennese bean soup...................................117Vinaigrette sauce....................................389Vinegar, spiced, for pickles.........................236Violets, preserved...................................259Virginia ham and eggs................................112Vol au vent patty shells..............................25Vol au vent of salmon, Genoise.......................122Vol au vent, Toulouse................................373

Wafers, almond.......................................214Wafer, mist..........................................307Waffles.........................................331; 176Waldorf salad........................................347Water ice, apple......................................91Water ice, cantaloup...................................1Water ice, cranberry.................................299Water ice, lemon.......................................1Water ice, macedoine...................................6Water ice, Normandie...................................6Water ice, orange......................................1Water ice, raspberry...................................1Water ice, raspberry.................................337Water ice, red currant...............................300Water ice, strawberry..................................1Watercress, salad.....................................48Watermelon preserves.................................194Wax beans in butter..................................117Wedding feast selections........................293; 390Wedding cake.........................................293Welch rabbit.........................................356Welch rabbit, special................................317Wheat bean gems......................................318Whipped cream........................................156Whipped cream, banana................................290Whipped cream in cup.................................346Whipped cream, peach.................................290Whipped cream, raspberry.............................290Whipped cream, strawberry............................290White bean salad.....................................225White bean soup.......................................74

White wine sauce.....................................324Whitebait, fried......................................75Whitebait on graham bread............................354Whitefish, baked, St. Menehould......................226Whitefish boiled, Golfin.............................377Whitefish, boiled, Netherland style....................1Whitefish, broiled, maitre d'hotel...................342Wiener schnitzel (veal)...............................34Windsor sandwich.....................................100Wine jelly............................................40Wine jelly with apricots.............................270Wine jelly with berries..............................270Wine jelly with peaches..............................270Wine jelly with whipped cream........................247Wine sauce...........................................208

Yarmouth bloater.....................................342Yarmouth bloater in oil (hors d'oeuvre)...............93Yorkshire buck.......................................122Yorkshire pudding....................................349

<emph rend="bold">Index to Additional Recipes</emph>

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OYSTERS AND SHELL FISH

California Oyster Cocktail 45Little Neck Clams..........40Blue Points................45Toke Points................45California Oysters.........50Mignonette.................10Cocktail Sauce.............10Oyster Milk Stew...........60Cream Stew.................75Fried Oysters..............75Clam Cocktail..............45Shrimp Cocktail............60Shrimp, any Style..........90Cracked Crab...............60Crab Legs Cracked..........80Oysters Hyde...............80Oysters, My Favorite.......90Brochette..................75Pan Roast..................75Fancy Roast................75Pepper Roast...............75

RELISHES

Radishes.............25Carciobini...........75Sardines.............40

Hearts of Palm.......60Canape of Anchovies..60Celery...............25Fancy Catsup.........15Olives...............25Anchovies............60Salted Almonds.......50Chili Sauce..........15Hors d'Oeuvres (I)...75Oscar Sauce..........15

<emph rend="bold">Dinner</emph>

(Star) HORS D'OEUVRES, SPECIAL 75(Star) GRAPEFRUIT A LA ROSE 80

(Star) CLAM CHOWDER, LONG ISLAND STYLE 35(Star) CONSOMME, ARGENTEUIL 30

(Star) BOILED SALMON, HOLLANDAISE 60SMALL FRY, REMOULADE 50OYSTERS, A L'AMERICAINE 80ECREVISSES, VOLTAIRE 90TERRAPIN, MARYLAND 1 25HALIBUT, MAITRE, D'HOTEL 50PLANKED SMELTS 65

(Star) ROAST TURKEY, CRANBERRY SAUCE 1 10MIXED GRILL SPECIAL 90CHICKEN SAUTE, CHASSEUR 1 75VEAL KIDNEY EN CASSEROLE, BOURGEOISE 1 00(Star) SWEETBREAD CROQUETTES WITH PEAS 75SPRING LAMB STEAK, HORTICULTURE, (for 1) 1 25

(Star) ARTICHOKE, MELTED BUTTER 40(Star) FRENCH PEAS, ETUVE 45

(Star) POTATOES GAUFFRETTE 30

(Star) SALAD ROMAINE, ROQUEFORT DRESSING 50ESCAROLE AND CHICORY 35 PRAWN 75ASPARAGUS SALAD, FINE HERBES 45

DIPLOMATE PUDDING 30OLD GLORY PARFAIT 40FRESH STRAWBERRY MELBA 60LOGANBERRY PIE 25BABA AU CHOCOLAT 30COUPE TAMAKI 50

Friday, July 18, 1919(Star) Dishes Indicated by a Star are Ready

FISH

Sand Dabs, Meuniere........50

Sand Dabs, Broiled.........50Halibut Steak..............50Filet of Sole..............50Salmon, Hollandaise........60Salmon, Broiled............60Smelt, Meuniere............50Smelt, Tartar..............50Pompano, Meuniere..........65Pompano en Papilotte.......75Bouillabaisse Merseillse 1 00Frogs' Legs, Saute a Sec 1 75Frogs' Legs, Meuniere....1 75Frogs' Legs, Mariniere...1 75Frogs' Legs, Poullette...1 75Terrapin, Baltimore......1 25Terrapin, Maryland.......1 25Finnan Haddie, Cream.......60Lobster, Newburg.........1 00Crab Meat, any style.....1 00Crab Legs, any style.....1 25

SOUPS

Consomme..............25Puree of Peas.........30Mock Turtle...........45Green Turtle, cup.....50Puree of Tomato.......30Petite Marinate.......40Chicken Broth.........40Clam Broth............30Bellevue..............45Beef Juice, in cup..1 00Clam Chowder..........50Chicken Okra, in cup..45Mongol................45

COLD MEATS

Sliced Capon..........1 00Chicken (half)........1 35Sliced Turkey.........1 10Ham.....................70Pate de Foie Gras.....1 00Tongue..................60Prime Rib of Beef.......65Virginia Ham............90Leg of Lamb.............70Assorted Meat...........60Assorted Meat, Turkey 1 10Turkey, Virginia Ham..1 10

STEAKS, CHOPS, POULTRY AND MISCELLANEOUS FROM THE GRILL

Rump Steak..................75Filet Mignon..............1 00Porterhouse Steak, for 2..3 00Porterhouse Steak, for 3..4 50Sirloin Steak.............1 10Sirloin Steak, for 2......2 20Sirloin Steak, for 3......3 30Sirloin Steak, for 4......4 40Tenderloin Steak..........1 25Tenderloin Steak, for 2...2 50Tenderloin Steak, for 3...3 75Tenderloin Steak, for 4...5 00Saddl of Lam, for 4 or 6..5 00Noisette of Lamb..........1 25

Sweetbreads.................90Poulette..................1 25Monza.....................1 25Rib Steak, for 2..........2 50Hamburger Steak.............60Steak Heineman............1 00

Lamb Chops, Special [2].....80Rack of Lamb, per rib.......35Mutton Chops [2]............80Eng'h Mutton chop, kidney 1 00Tenderloin of Pork..........75Pork Chops (2)..............60Pork Chops, Piquante........75Mixed Grill.................90Veal Chop [1]...............50Veal Cutlet, plain..........60Veal Cutlet, Tomato sauce...75Veal Cutlet, Milannaise.....75

Steak a la Mionte...........90Calf's Head, Nature.........60Calf's Brains, Brown Butter.60Fried, Tomato Sauce.........75Calf's Liver with Bacon.....75Fried or Broiled............75Pork and Beans..............50

Roast Beef..................65Extra Cut.................1 10Royal Squab...............1 25Capon.....................5 00Roast Chicken.............3 00Broiled Chicken (half)....1 25[Whole]...................2 50Fricassee.................1 50a la King.................1 25Saute Marengo.............1 75Saute a Sec...............1 50Currie and Rice...........1 75Squab Chicken.............1 35

Squab Guinea Hen..........2 50

Corned Beef Hash............50Roast Beef Hash.............50Lamb Hash...................50Chipped Beef, Cream.........60Broiled or Fried Ham........70Bacon, 1 slice..............10

Whole Duckling............3 50Spring Turkey [half]......2 75[Whole]...................5 50Roast Turkey..............1 10

GARNITURE

Garniture, for 1, with Onions 25Bearneise, Bordelaise.........25Mushroom Sauce................25Planked.......................50en Casserole with Potatoes....25en Casserole, Bourgeoise......50Bouquetiere...................50

Scotch Woodcock...............60Welsh Rarebit.................50Golden Buck...................60Yorkshire Buck................60Fresh Mushrooms on Toast......90Broiled or Fried..............90Sous Cloche, Mushrooms......1 25

SANDWICHES

Manhattan or Club............50Pate de Foie Gras............75Chicken......................50Tartare......................40Ham..........................40Tongue.......................40Cheese or Sardine............30Roast Beef...................40

EGGSBoiled..................25Fried [2]...............30Scrambled...............35Poached.................40a l'Aurere..............50Bercy...................50Meyerbeef...............50Benedict................50Archveque...............50au Beurre Noir..........45

A la carte Dinner card of Hotel St. Francis under "dry" conditions; and illustrating prices of dishes as compared with cards of 1913-1915 printed on pages 895-898. . . . The table d'hote Dinner, $2.50, in the right hand panel, is varied with table d'hote £1.25, a typical menu of which is shown on following page. . . . The


VEGETABLES

Peas, String Beans, Lima Beans, Succolash.....30Spinach.....................30New Peas, String Beans, Lima Beans................40

Artichoke...................40Asparagus...................45Cauliflower, drawn butter...45Caulifower, Hollandaise.....60Cauliflower au Gratin.......60Stuffed Pepper..............30Stuffed Tomato..............30Boiled Rice.................15Boiled Rice with Cream......25Wild Rice...................40Onions in Cream.............25Egg Plant, Fried or Broiled 35Egg Plant Stuffed...........50Tomatoes Stewed.............30 Broiled...................40 en Suprise................40Macaroni or Spaghetti.......30 au Gratin.................40 Milanaise.................50 with French Tomato........50

FRESH FRUIT

Strawberries 40 Raspberries 40 Blackberries with cream 40Honeydew Melon 30 Loganberries 40 Cantaloupe [whole] 30Water Melon 25 Mixed Fruit 40 Sliced Peaches with cream 40 Apricots 25 Cherries 25Casaba Melon 40 Nectarine 40 Huckleberries 40

<emph rend="bold">Dinner</emph>$2.50

Grapefruit a la Rose

Consomme Argenteuil

Salted Almonds

Terrapin Maryland

Breast of Chicken ColbertFrench Peas EtuvePotatoes SybilLettuce Salad

Biscuit Glacee St. FrancisMignardises

Demi Tasse

POTATOES

Baked or Boiled.........20Mashed..................20Hashed Browned..........30French Fried............20Saute...................30Lyonnaise...............30Hollandaise.............30au Gratin...............30Sarah...................40Parisienne..............30Julienne................30St. Francis.............30Hashed in cream.........30Saute...................40Champ Elyees............75O'Brien.................30O'Brien au Gratin.......40Long Branch.............30Sweet Potatoes Boiled...15 Baked.................20 Southern Style........40

SALADS

Lettuce or Romaine..35Heart of Lettuce....40 with Tomato.......50Escarole............35Combination.........40Tomato..............40Potato..............35Celery, Victor......40Fruit, for 1........50Waldorf.............50St. Francis.........50Chiffonnade.........40Lobster.............75

Crab................75Shrimp..............75Chicken.............85

DRESSINGS

Russian............25Thousand Island....25Roquefort..........25Louie..............25St. Francis........25Mayonnaise.........15

OMELETS

Plain..............35With Ham or Bacon..50Parsley............50Spanish............50aux Fines Herbes...50With Tomato........50Kidney.............60Mushroom...........60au Confiture.......60Celestine..........60au Kirsh...........60au Rum.............60with Jelly.........60

PASTRY

Assorted Pies.........25Charlotte Russe.......40Pound Cake............25Macaroons.............40Lady Fingers..........25French Pastry, I......15Alsatian Wafers.......25

ICE CREAM

Vanilla, Strawberry, Coffee Pistache, Chocolate.......30Mixed.......................35With Chocolate Sauce........55Neapolitan..................35Frozen Egg Nog..............40Cafe, Vanilla, Chocolate or Neapolitan Parfait........40Meringue Glace..............40Nesselrode Pudding..........40Coupe St. Jacques...........50Tutti Frutti................40

PRESERVED FRUITS

Roseleaf Preserve.......50Stewed Prunes...........20Prune Juice.............15Baked Apple.............25Bar le Duc..............30Compote of Fresh Fruit..35Preserved Fruit, Jams... Brandied Fruit........30Marmalade...............25Nuts and Raisins........40Strained Honey..........20Comb Honey..............25

CHEESE

Monterey............25American............20St. Francis.........30Olympic Club........40Sierra..............30Swiss...............40Oregon Cream........30McClaren............35Edam................35Roquefort...........50

COFFEE

Per Pot with cream, for 1..25Demi Tasse.................10Cafe Diable................50Turkish....................50Special, for 2.............60 for 3....................90Cafe Hag...................40Instant Postum.............30

TEA

Young Hyson, green.........20Russian Caravan............20Formosa Oolong Bud.........20St. Francis Special Blend..20Orange Pecoe Ceylon........20Uncolored Japan............20

CHOCOLATE

Pot Chocolate..........25

with whipped cream.....35Cocoa..................25with whipped cream.....35

MILK

Special Milk, in bottle..10Cream per Pitcher, 3oz...15Cream per Pitcher, 5oz...25Cream per Pitcher, 10oz..50Buttermilk, Glass........10Horlick's Malted Milk....25

TOASTToast, buttered or dry....10Milk Toast................30Cream Toast...............50French Toast..............50Raisin Bread Toast........10Waffles...................35Griddle Cakes.............25

Butter...Sweet or Salted...with Bread or Rolls, 10 cents per person.

Luncheon a la carte is the same as the dinner, except for the dishes printed in the center panel. Typical selections for the Luncheon panels are shown on following page. . . . There is also a special a la carte card for Grill Luncheon, the only variation from the Luncheon card being the printing of only "Ready Dishes" on the left hand panel.


<emph rend="bold">Luncheon</emph>

(Star) CANTALOUPE, PARISIENNE 50(Star) HERRING SALAD 40

(Star) CLAM CHOWDER, MANHATTAN 35(Star) CONSOMME, ARGENTEUIL 30

(Star) SMALL FRY, SAUCE REMOULADE 50(Star) SAND DABS, MEUNIERE 50FILLET OF YELLOWTAIL, AU VIN BLANC 60OYSTERS, KIRKPATRICK 80BARRACUDA AU GRATIN 60

OMELET ROBERT 50 EGG ORIENTAL (1) 35

(Star) ROAST LOIN OF PORK, APPLE SAUCE 60(Star) CURRIED CALF'S HEAD WITH RICE 60(Star) COLD SQUAB WITH STUFFED TOMATO (1/2) 75(Star) MIXED GRILL SPECIAL 90(Star) RAGOUT FRENCH 60

(Star) PLAIN ENGLISH SPINACH 30(Star) YOUNG BEETS A LA RUSSE 30

(Star) POTATOES SYBIL 30

(Star) ROMAINE SALAD 35ESCAROLE AND CHICORY 35ASPARAGUS SALAD, FINE HERBES 45

OLD FASHIONED STRAWBERRY SHORTCAKE 45SAGO PUDDING 30 LOGANBERRY PIE 25MILLIONAIRE PUNCH 40 GRENADINE SORBET 35COUPE WASHINGTON 50

Friday, July 18, 1919(Star) Dishes Indicated by a Star are Ready

<emph rend="bold">Luncheon Specials</emph>

Orange Salad 30

Queen Olives 25

Bouillabaisse, Marseillaise 75

Southern Hash on Corn Fritters 50

Peach Shortcake 40

<emph rend="bold">Dinner</emph>

$1.25

Hors d'Oeuvres

Clam Chowder, Brighton Beach

Salmon HollandaisePotatoes Nature

Roast Turkey, Cranberry SauceFrench Peas EtuveLettuce Salad

Meringue Chantilly

Demi Tasse

Reproductions form panels of a la carte Luncheon and a la carte Dinner cards.

<emph rend="bold">St. Francis Special Tea</emph>

50 centsAssorted Sandwiches Tea Cakes

Tea Coffee Cocoa Chocolate

<emph rend="bold">St. Francis Selected Teas</emph>

Choice, 25 cents

Russian Caravan (English Breakfast)Orange Pekoe (Ceylon) Formosa OolongYoung Hyson (Green) St. Francis Special BlendFormosa Buds (Oolong) Uncolored Japan (Green)

Dry Toast 10 Buttered Toast 15 Cinnamon Toast 10Toasted English Muffin (1) 15 Waffles with Honey 40

Assorted Sandwiches 25 Lettuce, Nuts 25 Chicken 45Tongue 35 Virginia Ham 50

Coffee 30 Cocoa 30 Chocolate 30Special St. Francis Milk 20

Tea Room28 centsChocolate Eclairs Napoleon Cake Chous a la CremeMocca Cake Assorted Fruit TarteAssorted French Pastry

25 centsAssorted CoffeeCake Assorted Petits FoursPound Cake Fruit Cake KugelhopfPlain Cake Alsatian WafersCaroline Wine JellyCup Custard

30 centsVanilla, Coffee, Chocolate, and Strawberry Ice CreamLemon or Raspberry Water Ice

Ice Cream Sundaes50 centsSt. Francis---(Vanilla Ice Cream, Roseleaf Jam, Cream)Butterfly---(Strawberry Ice Cream, Pineapple, Nanpareil, Candies)Fedora---(Chocolate Ice Cream, Praline, Whipped Cream)Nordica---(Vanilla Ice Cream, Crushed Strawberries, Cream)Suzette---(Ice Cream, Whipped Cream, Powdered Chocolate)Washington---(Ice Cream, Chopped Maraschino Cherries, Cream)Melba---(Vanilla Ice Cream, Melba Sauce, Chopped Walnuts)

Orange, Grapefruit or Apricot Marmalade 30Strawberry, Raspberry or Damson Jam 30Preserved Whole Strawberries 40Roseleaf Preserve 50

<emph rend="bold">Typical Tea Room card of Hotel St. Francis. The card is a folder, with Japanese illustration in color on cover.</emph>

<emph rend="bold">Breakfast</emph> {illustration} <emph rend="bold">Specialties</emph>

FRESH FRUITFresh figs, sliced with cream 40Fresh peaches 25, sliced 40Strawberies with cream 40Loganberries with cream 40Apple (1) 15 Orange Juice 30Mixed fresh fruit, in season 40Baked Apple with cream 25Raspberries with cream 40Bananas 25, with cream 35Grapefruit Juice 50Honeydew Melon 35Cantaloupe 25Apricots 30 Cherries 30Blackberries with cream 40California Grapefruit 30Orange (1) 15 sliced 30

PRESERVED FRUITApple sauce 15, with cream 25Stewed prunes..............20Roseleaf Preserve..........50Prune juice, glass.........15Presreved strawberries.....25Preserved raspberries......25Preserved figs.............25Honey 20...........in comb 25Marmalades.................25Bar le Duc.................50

CEREALSCorn Flakes.............30Puffed Rice.............30Shredded Wheat Biscuits 35Grape Nuts..............30Cream of Wheat..........30Puffed Wheat............30Oatmeal and cream.......30Pearl grits and cream...30

TOAST, CAKES, ETC.Griddle cakes............25Toast or rolls...........10Milk toast...............30Cream or French toast....50Waffles..................35Corn fritters............30Raisin bread.............10Butter, sweet or salted, with rolls, per cover, 10 cents.

EGGS, OMELETS, ETC.Boiled (2) 25.........(3) 35Fried (2).................30Shirred (2)...............40Poached...............(2) 40Beurre noir (2)...........50Bacon and Eggs............60Ham and Eggs..............60Meyerbeer (1).............40Scrambled, for 1..........35with minced ham...........50 " smoked beef.....50 " asparagus tips..50 " with truffles...75 " mushrooms.......60 " tomatoes........50Poached egg for hash......15Garniture of Virginia ham 45Omlette, plain, for 1.....35with minced ham...........50 " oysters.........70 " Spanish.........50 " tomatoes........50 " fine herbs......50 " mushroooms......60 " chicken's livers60

FISHSmelts..................................50Smelts sauté, meunière....50Sand dabs...............................50Pompano.................................65Fried fillet of sole....................50Fillet of sole, meunière.........50Smoked salmon...........................60Salt mackerel...........................50Kippered herring........................50Yarmouth bloater........................50Salmon belly............................60Finnan haddie...........................50 " " in cream..............60Salt codfish in cream...................50Fish cake...............................50

FROM THE GRILLTenderloin, for 1.........1 25Tenderloin, for 2.........2 50Tenderloin, for 3.........3 75Sirloin, for 1............1 10Sirloin, for 2............2 20Sirloin, for 3............3 30Sirloin, for 4............4 40Club steak, for 5.........5 50Porterhouse, for 2........3 00Porterhouse, for 3........4 50Porterhouse, for 4........6 00

Steak à la minute....90Rump steak..................75Fillet mignon 1 00Veal chop, plain............50Virginia ham................90Lamb chops (2)..............801 lamb chop, Virginia ham...90Mutton chops (2)............80English mutton chop.......1 00Broled chicken (1/2)......1 25 " squab chicken...1 35 " Imperial squab..1 25 " sweetbreads.......90 " ham...............70 " bacon.............40 " pork tenderloin...75Pork chops, (2).............60Sausage cake................45Country sausages............45Veal kidney (1).............75Chickens' liver en brochet..50Pigs' feet, special.........45Calf's liver and bacon......65Calf's brains...............60Chipped beef and cream......60Turkey hash.................90Chicken hash or Victor....1 00Corned beef hash............50Lamb or roast beef hash.....50Pepper for hash, extra p.p..10Mushroom, Béarnaise, Bordelaise, etc., garnishing, 25 cents extra, per person

POTATOESBaked [1]...................20Fried.......................20Sautée...............30Lyonnaise...................30Browned hashed..............30In cream, St. Francis.......30Au gratin...................30Saratoga...................20Maitre d'hôtel........30Parisienne..................30Broiled.....................30Waffles.....................25Soufflée.............40

TEA, COFFEE, ETC.Young Hyson (Green) 20 Russian Caravan (English Breakfast) 20 Formosa Oolong Buds 20St. Francis Special Blend 20 Orange Pekoe (Ceylon) 20 Uncolored Japan (Green) 20Café Hag 40 Pot of coffee, with cream 25 Chocolate or cocoa 25 Café Special, 60Special milk in bottle 10 Buttermilk 10 Whipped Cream 10 Instant Postum 30

Horlick's malted milk, cup 52 Cream, small pitcher 10 Cream, large pitcher 30


<emph rend="bold">Drinks</emph>

{illustration}

MINERAL WATERS 1/2 Bottle BottleAlqua................................... .60Apollinaris............................. $ .75Bartlett still.......................... .30 .60Buffalo Lithin..........................Calso... .30 .60Clysmic.......................splits .25 .40 .75Hathorn................................. .30Matroni................................. .40 .75Napa Soda.....................splits .25Nuvida, still...........................Perrier.......................splits .25 .40 .75Poland, still........................... .60Shasta, sparkling.............splits .25 .40 .75Vichy, Celestine........................ .40 .75White Rock Lithia, sparkling..splits .25 .40 .75

MISCELLANEOUSCantrell & Cochran's Ginger Ale..... .50Cantrell & Cochran's Sarsaparilla... .50Schweppe's Soda......................... .50Idris Brewed Old English Ginger Beer.... .45Dole's Pineapple Juice........splits .25 .50California Apple Cider........splits .25 .40 .75 Mott's New York Sweet Cider............. .75 1.50Welch's Grape Juice..................... .50Calwa Grape Juice, still or sparkling... 1.00Bromo Seltzer.........................25Loganberry Juice......................25Applju.................................. .35Applju, Champagne Type.................. 1.00Martinelli's Cider...................... .35 .65Ballantine's Ginger Ale.......splits .25 .45Ballantine's Sarsaparilla.....splits .25 .45Ballantine's Soda....................... .45Napa Soda Ginger Ale..........splits .25Clicquot Club Ginger Ale................ .40Shasta Ginger Ale.............splits .25

NON ALCOHOLICBevo.........................................45Famo.........................................45Soft Rainier.................................40Wielands Beverage............................40

Kremal.......................................40

COCKTAILSBloodhound...................................35Swanton......................................35

HIGH BALLSGreen Mint...................................35Picon........................................35Loganberry...................................35Grape Juice, Red or White....................35

RICKEYSLoganberry...................................35Grenadine....................................35Grape Juice..................................35

FANCY DRINKSCalifornia Fresh Fruit Flipp.................40New Orleans Flipp............................40Roseleaf Flipp...............................40St. Francis Flipp............................40Chocolate Malted Milk Flipp..................40Fable Room Fizz..............................40Waldorf Fizz.................................40June Daisy...................................40Minz Crush...................................40Tea Cobbler..................................40Conclave.....................................40Cucumber Cooler..............................40Egg Nogg.....................................40Red or White Grape Juice Cobbler.............50Malted Milk Shake (cinnamon, vanilla, rose orchocolate)...................................40

LEMONADESPlain........................................30Seltzer......................................35Mineral Water................................35Fruit........................................35Loganberry...................................35Grape Juice..................................35Orangeade....................................35Egg..........................................35Blackstone Nectar............................35Crystal Nector...............................35Horse's Neck.................................35Imported Ginger Ale..........................50Domestic Ginger Ale..........................40Ballantine's Sarsaparilla....................45

PUNCHESHonolulu.....................................40Fruit........................................40Grenadine....................................35Fable Room...................................35Ginger Ale...................................45

Mint Punch...................................40Red or White Grape Juice Cobbler.............50Camouflage Mint Julep........................50Camouflage Orange Blossom....................40June Daisy...................................40Waldorf Fizz.................................40Rose Room Fizz...............................40St. Francis Fizz.............................40Cardinal.....................................40Picon........................................40Cuban Milk...................................40

The Drinks card of Hotel St. Francis under "dry" conditions, showing the selection of non-alcoholic beverages, and prices charged for same.

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<emph rend="italic">Mr. Mulcahy</emph>, February 26, 1918:Toke Points MignonetteClear Bortsch in CupsCelery Olives AlmondsEcrevisses VoltaireNoisette of Lamb with Fresh MushroomsPeas Etuvé-Pommes LoretteBreast of DuckFried HominyEndive, Victor DressingAsparagus GlaceéAssorted CakesCafe Marcel

<emph rend="italic">Colonel Tessier</emph>, November 4, 1918:Potage St. GermainAlmondsFillet Sand Dabs, Sauce EcrevissesPoulet PoelePmmes Champs ElyséesPetits Pois ParisienneLettuce Salad, Fines HerbesSoufflee, Vanilla SauceFruit Coffee

<emph rend="italic">Mr. T. Ohta:</emph>Blue Points MignonetteClear Green Turtle SoupSalted Nuts Celery OlivesEcrevisses VoltaireMackerel MikadoJumbo Squab, ParisienneAspargus, HollandaiseSalad FruitiereFresh Figs, Sake

FriandisesDemi Tasse

<emph rend="italic">Luncheon to Major Harley- Mr. French and Friends,</emph> November 5, 1918:Ecrevisses Gourmets ColdBroiled ChickenPeas Etuvé-Potatoes Champs ElyseesCream Cheese and Bar le DucDemi Tasse

<emph rend="italic">Mr. M.J. Cohen, </emph> April 16, 1917:Toke PointsPotage Lord MayorCelery Olives AlmondsTerrapin MarylandWhole Squab ChickenPotatoes ChateauCold Asparagus, FigaroFancy Ice CreamCakesDemi Tasse

<emph rend="italic">Mr. Mogi,</emph> January 16, 1918:Fresh Caviar on Ice SoeleClear Green Turtle, AmontilladoAlmonds Celery OlivesFrogs Legs, MichelsSweetbread aux-TrufflesPetits PoisGoose Liver with ApplesPunch MikadoPheasant, Bread SaucePotatoes Champs ElyseesMelon RichelieuCakes Coffee


<emph rend="bold">Hotel Monthly Handbooks

For Sale by JOHN WILLY443 South Dearborn Street, Chicago, Illinois</emph>

A Selection of Dishes and the Chef's Reminder: The book that has met with the largest sale and is in most demand from managers, stewards and cooks is "A Selection of Dishes and the Chef's Reminder," by Chas. Fellows. This book is in vest pocket form, the leaf 3 1/2 by 8 1/2 inches, 220 pages, and is the most complete and serviceable pocket reference book to culinary matters that has ever been published. It is not a cook book, in the general sense of the word,

but is full of ideas and suggestions regarding bill-of-fare dishes. Chapters are devoted to entrees of all kinds, salads, soups, consommes, fish and their sauces, sauces in general, garnishes, fancy potatoes, miscellaneous recipes, hints to cooks and stewards, suggestions for breakfast, lunch and supper dishes, chafing dish cookery, menus, and a pronouncing glossary of culinary terms. Hundreds of the dishes listed are given with their bill-of-fare names only, as the cooks understand the basic work in preparing the dishes, and the sauces and garnishes are treated separately, with information as to their component parts. Thousands of men who possess a copy of this book say it is their greatest help. The book is printed on bond paper and bound in flexible cover. Price.$1./p>

The Culinary Handbook, by Chas Fellows, is an elaboration of his "Selection of Dishes and Chef's Reminder." and presents in concise form information regarding the preparation and service of nearly 4,000 different bill-of-fare dishes; also gives much information of encyclopedic nature regarding foods of all kinds. Quick reference to every dish described is facilitated with an index of 39 columns arranged in alphabetical order, and cross indexed, so that no matter what one is looking for, all he has to do is to find the initial letter and under it, in alphabetical order, for second, third and fourth letter, etc., the article wanted, with page on which it is found. Referring, for instance, to a sauce of any particular kind: Find the word Sacco in the index, and under it will be found in alphabetical order 149 different sauces; and under Salads, 71 different kinds, exclusive of the variations in making. Under head of Sausage there are 45 different kinds described, with directions for making as well as cooking and serving. In fact, the sausage information in this book is more complete than in any other published. The book contains 190 pages, the leaf 7 by 10 inches, the paper a strong white paper, bound in stout cover. Price $2.

Fellows' Menu Maker is the only book devoted to this branch of the catering business, and is the last of the sucessful ready reference books compiled by Chas. Fellows, author of "A Selection of Dishes and the Chef's Reminder," and "The Culinary Handbook." In this book Mr. Fellows has compiled in concise form thousands of suggestions for daily changes on the bills-of-fare, both American and European plan, for breakfast, luncheon and dinner cards, and so arranged as to give popular changes from day today to give acceptable variety. These changes include menus, fish, buildes, aulreces, roasts, and specials. In their presentation he starts with typical bills-of-fare, several of them photographic reproductions, and representing the cards of hotels and restaurants of both first and second class, lunch rooms, transportation catering menus, club menus, wine list, caterer's list, and several illustrations of glass, china and silverwares and banquet scenes. The book is thoroughly indexed. It is printed on a fine quality of paper, the page 7 by 10 inches, Price $2.

The Lunch Room, by Paul Richards, is the newest of the culinary books and bids fair to become one of the most popular ever produced. In writing this book, Mr. Richards covered all branches of the business. In its pages can be found lunch room plans; illustrations of equipment; chapters on management, salesmanship and bookkeeping; suggestions for bills-of-fare; reproduction of articles from technical journals relating to lunch room, and about 2,000 recipes for lunch room dishes. It is a complete guide to making and marketing lunch room foods and beverages. The book is of particular value, not alone to those who operate lunch rooms, but to hotelkeepers who may consider the advisability of putting in a lunch room in connection with their business; a departure that has become very general since so many country hotels are changing to modified American or European plan, the lunch room being the stepping stone to the

change. The book is printed on fine quality of paper and strongly bound. Price $2.

Paul Richards' Pastry Book is the title in brief of "Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats, Especially Adapted for Hotel and Catering Purposes." The author is known as one of the most skilled all around bakers, pastry cooks and confectioners in America, and has demonstrated the quality of his work in leading hotels, both east and west. In writing this book he took particular pains to have the recipes reliable and worded in such simple fashion that all who read them may readily understand and work from them. The book is in seven parts. Part I is devoted to fruit juice and preserves; jams, jellies, compotes and syrups; preserved crushed fruits for sherbets and ices; preserving pie fruits; sugar boiling degrees; colors. Part II, pastry and pie making, pastes and fillings; pastry creams, patty ceses, tarts and turtlets; icings; Part III, cake baking; Part IV, puddings and sauces; Part V, ice creams, ices, punches, etc.; Part VI, breads, rolls, buns, etc.; Part VII, candy making and miscellaneous recipes; bread ecocomies in hotel; caterer's price list. The recipes are readily found with the aid of 36 columns of index and cross index in the back of the book, this index forming in itself a complete directory, so to speak, of breads, pastry, ices and sugar foods. The book is printed on Scotch linen ledger paper, the page 6 by 9 inches, 168 pages, hand sewed, strongly bound in buff leather. Price, $2.

"Pastry for the Restaurant," by Paul Richards. A collection of recipes compiled especially for hotels of the European plan, in particular, portion pieces to sell for a price. French pastry is featured. The book gives practically every pastry and dessert dish that can consistently be placed on an á la carte bill of fare; includes breads, rolls, cakes, pies, puddings, jams, ices and specialties. The book is indexed and cross indexed, affording ready reference. It is in vest pocket form, printed on bond paper, bound in flexible cover, price $1.00.

The Book of Sauces, by C. Herman Seon, author of Practical Gastronomy and the Twentieth Century Cookery Book. Mr. Seon has compiled something like five hundred recipes for sauces of all kinds, meat, poultry, game, fish, vegetable and fruits, and put into one volume more information regarding sauces and how to make and use them than has ever before been printed within the covers of a single book. Mr. Seon is a world-famous culinary author, and this book of sauces, the latest of his productions, will serve to standardize sauce making the world over. The book is put up in compact form for carrying in the pocket. It is 128 pages, indexed and cross indexed so as to be most useful for ready reference. It is printed on bond paper, bound in flexible cover. Price $1.

The Vest Pocket Pastry Book, by John E. Meister, easily leads all other pastry books in number of copies printed and sold. This little book, measuring only 3 by 6 1/2 inches, and weighing only 3 ounces, contains 500 recipes, including 57 for hot puddings, pudding sauces, etc.; 77 for cold puddings, side dishes, jellies, etc.; 90 for ice creams, water ices, punches, etc.; 68 for pastes, patties, pies, tarts, etc.; 77 for cake; 17 for icings, colorings, sugars, etc; 80 for bread, rolls, yeast raised cakes griddle cakes, etc; as well as 55 miscellaneous recipes. Mr. Meister wrote this book at the request of the editor of the Hotel Monthly, who had heard his work highly complimented by his employers, who said they believed him to have no superior as a first-class workman. The recipes, while given in few words, yet are easily understandable, and have helped thousands of bakers to improve their work. The book is cleverly indexed so that any recipe can be found in a few seconds. This book is printed on bond paper; bound in flexible cover. Price $1.

The Vest Pocket Vegetable Book, by Chas G. Moore, has done more to popularize the cooking and serving of vegetables in hotels and restaurants than any other book ever published. It was written with this idea. The author took particular pains to make this little volume a classic and his masterpiece, and he succeeded remarkably well. Into 120 pages he has condensed more information regarding the history, cultivation, nutritive qualities, and approved forms of cooking and serving vegetables than can be found in any other book, no matter how large; and it has been demonstrated to be a book without mistakes. Recipes for soups, sauces, garnishings and salad supplement the general recipes. There are 78 ways of preparing potatoes, 19 of mushrooms, 19 of onions, 15 of cabbage, etc., 27 of beans, 15 of rice, 25 of tomatoes, and others in number in proportion to their importance. The vegetables are given with their English names and the French and German translations. The recipes are indexed with 15 columns, alphabetically arranged. The book is printed on bond paper,the leaf 3 by 6 1/2 inches, and strongly bound in flexible cover. Price $1.

The Fish and Oyster Book, by Leon Kientz, for many years chef of Rector's (the noted sea foods restaurant in Chicago), is a handy vest pocket volume, the leaf measuring 3 by 6 1/2 inches. In this book Mr. Kientz tells in concise manner how to cook practically every kind of fish that is brought to the Amercian market; and not only explains the method of cooking, but also the making of the sauces and the manner of service. Every recipe is given with its bill-of-fare name in English and its translation into the French. The recipes include also such dishes as frogs' legs, all kinds of shell fish, snails, terrapin, and the fish forcemeats. Also there is an appendix with specimen fish and oyster house luncheon and dinner menus, with and without wines. The book is 150 pages, indexed, printed on bond paper, bound in flexible cover. Price $1.

Vachon's Economical Soups and Entrees, by Joseph Vachon, was written in response to a demand for a book that would tell how to prepare savory dishes from inexpensive materials as small cost; and, in particular, how to use up leftovers; by which is meant good cooked foods not served at a previous meal, and which have not in any way lost their marketable value in the sense of deterioration of quality, but which can be served in hotel or restaurant in the same appetizing manner that leftovers are served in well-to-do families. Mr. Vachon was selected to write this book because of his reputation as an economical chef. He was for many years empoloyed as chef in the Transit House in the Union Stock Yards, a house widely known for its good table, and the hearty, wholesome foods served there on the American plan with meals at 50 cents. In this book he has given recipes in particular for meat entrees of the savory order, stews, pies and croquettes, hash, salads, and fried meats. The soups include creams, broths, bouillons, chowders, purees, popper-pots, and the like. It is two books in one, separately indexed, printed on bond paper, the leaf is 3 by 7 inches, bound in flexible cover. Price $1.

The Hotel Buthcer, Garde Manager & Carver. (Frank Rivers.) The author has cultivated a new field in culinary literature, and produced a book both novel and useful. His experience as butcher, carver, chef and steward enabled him to compile facts reagarding meats and meat economics, from the butcher shop to the dining room table that will be invaluable to managers, stewards, chefs, and all persons employed in culinary work. His book digests the subjects of buying, handling, sale, and service of meats, poultry and fish for hotels, restaurants, clubs and institutions. It is varied with suggestions for the use

of meals and trimmings for particular dishes; the composition of these dishes set forth in concise form. The information is clarified by the use of about 300 illustrations. A valuable feature of the book is an appendix composed of "gleanings from THE HOTEL MONTHLY" of articles of particular interest to caterers; these including kitchen and refrigerator plans; illustrations of kitchens, pantries, and garde manger departments; specially contributed articles on meats and catering topics, including service; also editorial paragraphs. The index is so comprehensive that any item may be referred to on the instant. 200 pages, cloth bound. Price $2.

Tellmun's Practical Hotel Steward (second edition, revised and enlarged, and adapted for American and European plan); The duties of the modern hotel steward are concisely set forth in "The Practical Hotel Steward," by John Tellman, for many years of the Planters' and Jefferson Hotels in St. Louis. Mr. Tellman is a thoroughly practical man, known as a good organizer, an exectutive, a master of his calling. He is a man more of action than of words; a logical thinker, with the ability to express himself clearly. The short, pithy sentences in his book and the large amount of information boiled down into small space has made it of particular value, not alone for stewards, but managers. The book contains lists for kitchen equipment for different sized houses, market lists, chapters on managing the help buying, the care of meats, bills-of-fare, banquets, caring and party catering; also unexhaustive chapter on "wines of the world" and a chapter on wine room bookkeeping. In his preface Mr. Tellman writes: "This book is written from the standpoint of one who has had years of practical experience, and reflects what, in his judgment, are the best methods for a steward to follow. The author does not claim to be infallible, or that his methods are better than those of many others; but he believes them to contain the elements of success." The new edition contains articles on accounting that are of special value. Price $2.00

Clifford M. Lewis' "American Plan Check System" is the only book of its kind, and is destined to serve a very useful purpose in stopping waste and increasing profits. The system has demonstrated its effectiveness in hotels conducted by Mr. Lewis during the last seven years. It has brought about a great saving, both in store room issues and dining room service, and provided not only a check between dining room and kitchen, but also between front office and dining room. The book is illustrated with 20 full page illustrations, including forms of checks for different requirements, waiters' record sheets, bills of fare with illustrations of tally of orders and totals of each dish served, and rulings for extra, cash, and complimentary meal tickets and for service checks. Price $1.00.

Applegreen's Bar Book, by John Applegreen, formerly of Kinsley's, Chicago, and Holland House, New York, is a standard work on high class mixed drinks. The recipes occupy 58 pages of the book, and include 53 cocktails, 15 sours, 21 punches, 24 fizzes, 11 rickeys, 4 Collinses, 10 toddles, 6 coolers, 39 hot drinks, 14 highballs, 19 party drinks, 11 juleps and amashes, 14 temperanoo drinks, 6 daisies, 7 frappes, and 50 miscellaneous drinks, including appetizers, braces, headache mixtures, flips, invigorators, brain dusters, and the like. The book is indexed, printed on linen paper, bound in flexible cover. Price $1.00.

Drinks, by Jacques Straub, wine steward of The Blackstone, Chicago, is the latest in hand books for the buffet. It contains 700 recipes for alcoholic and non-alcoholic beverages, including 400 cocktails. The author has prefaced the reipes with a chapter on "The Therapeutic Values of Wines". The book is 96 pages, printed on bond paper bound in flexible cover. Price $1.00

The American Waiter, by John B. Goins, is the only published book that treats intelligently of the waiter's work from bus boy to head waiter, for both hotel and restaurant requirements. The author has just completed Part 2 of this book, the new part devoted largely to European plan service, and, combined with Part 1, which is devoted largely to American plan service, has rounded out a manual which is very valuable to those who would give table service of the kind suited for the average hotel. Interspersed in the book are chapters on the care of table wares, salad making, table setting, carving, dishing up, handling of sea foods, building of banquet tables, and many other useful items of information. The book, profusely illustrated, is vest pocket size, bound in flexible cover. Price $1.00.

Eggs in a Thousand Ways: Eggs are the every day, every meal food of the nation, and are more consumed thruout the world than any other food, outside of grains. There are a few simple ways of preparing them for the table when served individually as eggs, but there are a multitudiaous number of ways of preparing and serving eggs in combination with other foods, and with garnishments and sauces. Adolphe Meyer, a famous chef who has specialized in egg cookery, has compiled a list of 1,000 ways of preparing and serving eggs, and these are published in a book of 140 pages, vest pocket size, on bond paper, bound in flexible cover. The recipes are in condensed form, but easily worked from, and the book has both gneral index and departmental index. Price $1.00.

Candy for Dessert, by Paul Richards. Price $1.00.

The Hotel St. Francis Cook Book, price $5.00.



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