Chapter XXXIII: Salads and Cheese Dishes

Salad has come to form part of even the simplest dinners; and certainly cold meat and salad and excellent bread and butter make a meal by no means to be despised even by an epicure, while cold meat and bread and butter sound very untempting. The best dinner salad will perhaps always be white, crisp lettuce, with a simple French dressing, although, to those acquainted with it, escarole runs it hard, with its cool, watery ribs and crisp leaves. Elaborate salads, or those dressed with mayonnaise, are too heavy to form the latter part of an already sufficiently nourishing meal, but for luncheons and suppers the rich salad is invaluable.

Salad which is to be eaten with game or to form a course at dinner may be a crisp white cabbage lettuce, water-cress, Romaine lettuce, or that most delicious form of endive, escarole.

The dressing should be the simple French dressing, about which so much has been written and said, and which is so easy that perhaps it is one reason why so few make it well. There is nothing to remember beyond the proportions, and so many keep the quantity of oil, vinegar, and pepper and salt in mind, but the manner of using them seems of no consequence; but it is of so much consequence, if you do not want the vinegar on the leaves and the oil at the bottom of the salad bowl, that, well known as the formula is, I am going over it again with a few details that may help to fix the matter in mind.

In the first place it must be remembered that a wet leaf will repel oil, therefore the lettuce or other salad must be well dried before it is sent to table. This is best done by swinging it in a salad basket, and then spreading it between two cloths for a few minutes. Now it must be quite evident, if a leaf wet with water will refuse to retain oil, that one wet with vinegar will do the same; for this reason the leaves should be covered with oil _before_ the vinegar is added, or the salad will be crude and very unlike what it should be if properly mixed in the following way:

Take lettuce as the example, although any of those mentioned are made in the same way. Have the lettuce dry in the salad bowl, put in the salad-spoon a saltspoonful of salt, a quarter one of pepper, and, holding it over the bowl, fill the spoon with oil; mix the salt and pepper well with it, and turn it over the salad; toss the salad lightly over and over till the leaves glisten, then add two (if for epicures, three or four) more spoonfuls of oil, then toss again over and over till every leaf is well coated with oil; then sprinkle in a saladspoonful of sharp vinegar. Toss again, and the salad is ready.

One salad less well known than it deserves to be is that made from the grape fruit. This is an especially grateful dish for spring breakfast, when cool, refreshing things are in order. Many tell me they have tried to eat grape fruit, but find it quite impossible on account of the intense bitter.

There is a very _slight_ and pleasant bitter with grape fruit when properly prepared, but if by carelessness or ignorance even a small portion of the pith is left in it intense bitter is imparted to the whole.

_Grape-fruit Salad._--Prepare the fruit, some hours before it is wanted, in the following way: Cut the fruit in four as you would an orange; separate the sections; then remove the pulp from each, taking care that no white pith or skin adheres to it. Put the pulp on the ice until just before serving; then dress with oil and vinegar exactly as directed for lettuce, etc.

Meat or fish salads should always be dressed with mayonnaise. I say nothing of the well-known lobster and chicken salads, which are so general that one is tempted to think the majority of people do not know how excellent some other combination salads are. Salmon salad--the fish flaked, laid on a bed of crisp lettuce with a border of the leaves, and masked with mayonnaise, with a garnish of aspic--is both handsome and delicious; but cold halibut, or even cod--any firm fish that flakes, in fact--make delightful salads, and acceptable to many who cannot eat lobster. In the way of meat salads, partridge or grouse are far daintier than chicken, prepared in just the same way. There is one point, however, which should be observed in making all meat salads: it is that the material should be well dressed with oil, vinegar, and condiments before the mayonnaise is put on. Usually one of two courses is followed: either the meat is left dry, the mayonnaise being supposed sufficient, or it is dressed with mayonnaise and then masked with it. In the latter case the salad is far too rich; in the former it is flat, because mayonnaise, if rightly made, has not acidity enough to flavor the meat; therefore it and the celery or other salad mixed with it should be bathed with French dressing before it is masked.

With these general rules any salad may be made; but as variety is the spice of the table, it may be borne in mind that in spring a sprig of mint, very finely chopped, gives a fragrance to lettuce, as does chervil or borage, parsley, or a tiny bit of onion. To a game salad nothing should be added.

No recipe is needed for mayonnaise, it having been given in the chapter on cold sauces.

In the course of these chapters several cheese dishes have been given, but there are a few others especially appropriate to the cheese and salad course, where it constitutes part of the dinner, which I will include. Cheese dishes are far less popular in this country than in Europe, but there are families whose masculine members eat no sweets, and for whom a dainty cheese dish would be very acceptable.

_Genoa Ramaquin._--Cut a slice of Vienna or other baker's bread, half an inch thick, lengthwise of the loaf, so that it covers the bottom of a fire-proof dish--a souffle pan well buttered is excellent; beat two eggs and half a pint of milk together; add a level saltspoonful of salt; pour this custard over the bread, and leave it an hour to soak. Pour off any custard that may not be absorbed; dust the bread with pepper; then cover with the following mixture: dissolve as much rich cheese shaved in half a gill of cream as will cover the bread an inch thick, stirring it over a slow fire. Season with pepper and salt, and pour the cheese over the bread. Put it in the oven, and bake for half an hour, or till quite brown.

_Cheese Puffs._--Line patty-pans with puff-paste, and fill three parts full with the following mixture: put a gill of cream in a double boiler with two ounces of grated cheese (half Parmesan if liked), a saltspoonful of salt, a pinch of pepper, a pinch of sugar, and a large teaspoonful of butter; when all is melted to a thick custard, break into it two eggs well whipped. The mixture is only to be made hot enough to melt the cheese, not to boil.

_Cheese Sticks._--Take a piece of light bread dough about the size of a teacup, roll it out on a pastry-board, spread it with bits of firm butter, dredge with flour, fold and roll, repeat until you have rolled in two ounces of butter, just as for puff-paste; now roll the pastry out the third of an inch thick, cut into strips half an inch wide and any length you think proper, lay them very straight on a baking-sheet, and bake slowly a _very_ light brown; remove from the oven, let them cool, then brush them over with white of egg, and roll them thickly in grated Parmesan; return for a minute or two to the oven. These are very good with salad, but cannot easily be made in warm weather. Should the pastry get too soft while rolling, put it on ice, and it is better to do so at all times before cutting into strips, so that the "sticks" may be quite straight.

INDEX.

Allemande Sauce, 18.

Almond Cream, 229, 251;
Sauce, 299;
Trifles, 279;
Turban, 285;
Water-ice, 255.

Apple Jelly, 212;
Compote, 263-265.

Apricot Sauces, 297;
Water-ices, 256.

Artichokes, Fried, 198.

Aspic, Jelly, 195;
Lobster in, 79;
Mayonnaise, 47;
Oysters in, 76;
Reed-birds in, 159.

Ballotines, 177.

Bearnaise Sauce, 26.

Bechamel Sauce, 17, 159.

Beef, Fillets of, 86-89.

Beet-root Fritters, 198.

Birds, how to bone, 172-175;
how to stuff, 175.

Biscuits, Rout, 286.

Bouchees, 124.

Bouquet of herbs, 37.

Cabinet Pudding, 233, 239.

Cakes, Dessert, 285, 289.

Cakes and Sauces, fine, 291-295.
Chestnut Croquettes, 291.
Madeleines, 291.
Petits Fours, 292.

Candied Orange and Lemon Peels, 260, 261.

Caper Sauce, 29.

Cardinal Sauce, 30.

Cauliflower Fritters, 198.

Celery Sauce, 29.

Charlotte Russe, 281-283.

Chateaubriand Sauce, 34.

Chaudfroid Sauce, 160.

Chaudfroids. (See Entrees.)

Cheese Dishes, 306-308.
Genoa Ramaquin, 306.
Puffs, 306.
Sticks, 307.

Chestnut Soup, 57;
Croquettes, 291.

Chicken, a la Hollandaise, 114.
And Ham Cutlets, 157.
Chaudfroids of, 156.
Fritot of, 132.
Patties, 121.
Salad, 154.
Scallops, 130.
Tartlettes, 114.
Timbale of, 129.
Turtle fashion, 136.

Chocolate Cream Pudding, 245.

Choice Cookery explained, 1-3.

Chops, Lamb and Mutton, 98-103.

Cigarettes, 108, 135, 136.

Cinnamon, care in selecting, 216;
Water-ice, 255.

Claret Granito, 258;
Jelly, 215.

Cod, Fillets of, 62.

Cold Game Pies, 183-190.

Compote of Apples, 263-265;
of Cherries, 272;
of Chestnuts, 269, 270;
of Oranges, 269;
of Pears, 266, 268;
of Pigeons, 145;
of Strawberries, 272.

Consomme, 51-55.

Coquilles, 63, 64.

Creams, 223-230, 235-237.
Almond Cream, 229.
Bohemian Jelly Creams, 237.
Cocoanut Cream, 235.
Coffee Cream, 226.
Curacoa Cream, 226.
Ginger Cream, 224.
Hazel-nut Cream, 236.
Here and in Europe, 223.
Neapolitan Cream, 224.
Nut Creams, 235.
Pistache Cream, 229.
Strawberry Cream, 227.
Vanilla Cream, 227.
Walnut or Hickory-nut Cream, 237.
Whipped Cream, 213, 214.

Croquettes, Chestnut, 291;
manner of preparing, 107.

Cucumber, Fillets of, 99;
Fillets of Rabbit with, 150;
Sauce, 29, 48;
Stuffed, 199.

Culinary matters, 79-85.

Curacoa, 258.

Currant Water-ice, 256.

Currants, how to cook, 271.

Cutlets, how to prepare, 107.
Chicken and Ham, 157.
Lamb, 99, 100.
Mutton, 90, 98.
Pigeon, 143.
Russian Salad for, 101.
Sweetbread, 109.
Veal, 139.

Decorations, uneatable, 196.

Dessert, Small Cakes for, 285.

Downton Sauce, 39.

Dresden Patty Cases, 118.

Entrees, 86-106, 129-152, 153-171.
A Civet, 150.
Baked Ravioli, 137.
Cold Lamb Cutlets in Mint Jelly, 100.
Chicken Souffle, 131.
Chicken, Turtle fashion, 136.
Cigarettes a la Chasseur, 135.
Cigarettes a la Reine, 134.
Cutlets Chaudfroid a la Russe, 102.
Filets de Boeuf a la Bearnaise, 87.
Filets de Boeuf aux Champignons, 87.
Fillet of Beef, 86.
Fillets of Beef a la Grande-Bretagne, 89.
Fillets of Cucumber, 99.
Fillets of Rabbit with Cucumber, 150.
Fillets of Teal with Anchovies, 148.
Fritot of Chicken, 132.
Grenadines of Beef with Mushrooms and Poivrade Sauce, 88.
Grenadines of Rabbit a la Soubise, 149.
Lamb Cutlets en Concombre, 99.
Lamb Cutlets with a Puree of Mushrooms, 100.
Lobster Quenelles, 136.
Mutton Cutlets a la d'Uxelles, 90.
Mutton Cutlets a la Milanais, 90.
Mutton Cutlets, or Chops, 98.
Pigeon Cutlets, 143.
Pigeons a la Tartare, 144.
Quails a la Jubilee, 141.
Quails a la Lucullus, 140.
Salmis of Snipe, 147.
Scallops of Chicken a la Perigord, 130.
Souffle of Partridges, 146.
Sweetbreads a la Supreme, 103.
Sweetbreads in Cases, 106.
Sweetbreads with Oysters, 104.
Timbale of Chicken a la Champenois, 129.
Timbales d'Epinard, 151.
Veal Cutlets a la Primrose, 139.

Entrees, Cold, or Chaudfroids, 153-171.
Allumettes, 170.
Canapes a la Bismarck, 165.
Caviare Canapes, 166.
Chaudfroid of Reed-birds, 160.
Chaudfroids of Chicken, 156.
Cheese Biscuits a la St. James, 168.
Chicken and Ham Cutlets, 157.
Chicken Salad a la Prince, 154.
Cold Cheese Souffles, 169.
Croutes de Fromage Glace, 169.
Eggs a la St. James, 170.
Iced Savory Souffle, 162.
Kluskis of Cream Cheese, 168.
Oysters a la St. George, 169.
Prawns en Surprise, 166.
Prince of Wales Canapes, 167.
Reed-birds in Aspic, 159.
Savage Club Canapes, 164.
Savories, 162-164.
Shrimp Canapes, 168.
Sweetbread au Montpellier, 153.

Entrees, Fish, 61-70.
Coquilles of Prawns, 63.
Coquilles of Salmon or Halibut, 64.
Fillet of Flounders, 69.
Fillet of Sole a la Normande, 65.
Fillets of Cod a la Normande, 62.
Lobster in Aspic, 79.
Lobster Soufflees, 62.
Salmon en Papillotes, 65.
Sole a l'Horly, 66.
Turbans of Sole a la Rouennaise, 67.

Espagnole Sauce, 33.

Fillet, how to, 181, 182.

Fillets of Rabbits, 150.

Flavorings and Liqueurs, 210-212.

Flounders, Fillet of, 69.

Fritters, 198.

Fruits, Macedoine of, 222.

Frying, directions for, 91-95.

Galantines, 172-177.
Of Breast of Veal, 178.
Of Sucking Pig, 179.

Game Pie, 183.
English manner of making, in a crust, 189, 190.
Filling the case of, 186.
French method of making, 185.

Game, Salad to eat with, 300.

Garnishes, 191-198.
Colored Custard, 192.
Profiterolles, 194.
Spinach Juice, 192.
Stuffed Artichokes, 197.

Gelatine, 196;
right proportion for jelly, 217.

Ginger Cream, 224;
Dessert Cakes, 289;
Water-ice, 253.

Glaze, 8;
how to preserve, 10.

Graniti, 257, 258.
Claret Granito, 258.
Sherry Granito, 258.
To freeze, 257.

Grape-fruit Salad, 303.

Grenadines of Rabbit, 149.

Ham, Puree of, 152.

Herbs, French, 12;
how to chop, 81;
what required, 12.

Horseradish Sauce, 48.

Ice-creams and Ices, 246-256.
Almond Water-ice, 255.
Apricot Water-ice, 256.
Chinese Ice, 252.
Cinnamon Water-ice, 255.
Currant Water-ice, 256.
Custard for Ice-cream, 249.
Fruit Jam and Jellies with Ice-cream, 250.
Ginger Water-ice, 253.
Grilled Almond Ice-cream, 251.
Ice-cream with Eggs, 249.
Pineapple Water-ice, 254.
Pistachio Water-ice, 255.
Simplest Fruit Ice-cream, 246.
Tea Ice-cream, 252.
Tutti-frutti Ice-cream, 248.

Ice Pudding, 240, 241.

Iced Custard with Fruit, 244.

Iced Puddings, 238, 239, 241, 243.

Jellies, 208-225.
Aspic Jelly, 195.
Consistency of Jelly, 214.
Jellied Raspberries, 221.
Jelly with Candied Fruits, 220.
Jelly with Fresh Fruits, 218.
Mint Jelly, 49.
Mould of Apple Jelly, 212.
Plain Claret Jelly, 215.
Right proportions of Gelatine for Jelly, 217.
Roman Punch Jellies, 222.

Kabobs, Oyster, 72-74.

Kromeskies, 107.

Lamb Cutlets, 99, 100.

Lemon Baskets, 274;
Peels, Candied, 261.

Lemons, how to grate, 82.

Liqueurs and Flavorings, 210-212.

Lobster, in Aspic, 79;
Quenelles, 136;
Sauce, 29;
Soufflees, 62.

Macaroons, 287.

Macedoine of Fruits, 222.

Madeleines, 291.

Maraschino, 259.

Matelote Sauce, 40.

Mayonnaise, 43, 46, 47.

Meal, quantity to be used, 75.

Meringue Paste, 251.

Mint Jelly, 49.

Mother Sauces, 6.

Mushroom Baskets, 201.

Mushroom Jelly, 200.

Mushrooms and Tomatoes, 200.

Mushrooms, Stuffed, 200.

Mutton Cutlets, 90, 98.

Neapolitan Cream, 224.

Norwegian Sauce, 47.

Nut Creams, 229, 235-237.

Onion, Spanish, 202-204.

Orange Baskets, 272, 274.

Orange Compote, 209.

Orange Sauce, 39.

Oyster Kabobs, 72, 74;
Sauce, 29.

Oysters, 71-78.
A la Tartare, 78.
A la Villeroi, 71.
In Aspic, 76.
Various ways of serving, 71-78.

Papillotes, 65.

Parsley Sauce, 29.

Partridges, Souffle of, 146.

Patties, 116-124.
Chicken, 121.
Dresden Cases for, 118.
Oyster, 121.
Sweetbread, 120.

Pears, a la Princesse, 267;
Compote of, 265, 266, 268.

Petits Fours, 292.

Pies, Game, 183-190.

Pigeon Cutlets, 143.

Pigeons, a la Tartare, 144;
Compote of, 145.

Pineapple Water-ice, 254.

Piquante Sauce, 35.

Pistache Cream, 229.

Pistachio Water-ice, 255.

Poivrade Sauce, 36.

Potage, a la Hollandaise, 56;
a la Royale, 59.

Potatoes, a la Provencale, 204;
Milanese, 205;
Scalloped, 205.

Poulette Sauce, 20.

Prawns, Coquilles of, 63.

Princess Soup, 58.

Profiterolles, 194.

Puddings, 230-234, 238-246.
Bombay Ice Pudding, 241.
Chocolate Cream Pudding, 245.
Cold Cabinet Pudding, 233.
Cold Souffle Pudding, 231.
Diplomatic Pudding, 232.
Filbert and Wine Iced Pudding, 243.
Frangipanni Iced Pudding, 238.
Frozen Pudding, 235.
Ice Pudding, 240.
Iced Cabinet Pudding, 239.
Iced Custard with Fruit, 244.
Iced Jelly Pudding, 241.
Iced Puddings, 243.
Imperial Rice Pudding, 231.
Jubilee Pudding, 230.
Rice a la Princesse, 245.
Sauces for, 295-299.

Puffs, Cheese, 306.

Puree of Ham, 152.

Quenelles for entrees, 125-129;
for soups, 53, 54.

Rabbit, Grenadines of, 149;
Fillets of, 150.

Rabbits, 148.

Raspberries, how to cook, 271;
Jellied, 221.

Ratafia, 259.

Ravioli, Baked, 137.

Red Mayonnaise, 46.

Reed-birds, Chaudfroids of, 160;
in Aspic, 159.

Rice Pudding, 231.

Rissoles, 108.

Robert Sauce, 38.

Roman Punch Jellies, 222.

Rout Biscuits, 286.

Russian Salad for Cutlets, 101.

Salads, 300-305.
Best dinner, 300.
For Cutlets, 100.
Grape-fruit, 303.
How to dress, 301, 302.
To eat with game, 300.

Salmis of Snipe, 147.

Salmon, Coquilles of, 64;
en Papillotes, 65.

Sauces, 11-22; 23-32; 33-41; 42-50.
A la d'Uxelles, 20.
A la Normande, 38.
Allemande, 18.
Almond, 299.
Apricot, 297.
Aspic Mayonnaise, 47.
Bearnaise, 26.
Bechamel, 17, 159.
Blonde, or White, 13-32.
Bordelaise, 37.
Brown, 33-41.
Caper, 29.
Cardinal, 30.
Celery, 29.
Chateaubriand, 34.
Chaudfroid, 160, 161.
Cold Cucumber, 48.
Cold Sauces, 42-50.
Consistency of, 24, 105.
Cucumber, 29.
Des Oeufs au Kirsch, 295.
Downton, 39.
Espagnole, 33.
Green Mayonnaise, 46.
Hollandaise, 30.
Horseradish, 48.
How to stir, 17.
Light Normande, 39.
Lobster, 29.
Madere a la Marmalade, 295.
Matelote, 40.
Mayonnaise, 43, 46, 47.
Mint, 49.
Mother Sauces, 6.
Norwegian, 47.
Orange, 39.
Oyster, 29.
Parsley, 29.
Piquante, 35.
Poivrade, 36.
Poulette, 20.
Red Mayonnaise, 46.
Robert, 38.
Rule for seasoning, 18.
Sherry, 296.
Shrimp, 29, 30.
Soubise, 27.
Ste. Menehould, 25.
Supreme, 23.
Sweet Butter, very fine, 298.
Sweet, French, for Puddings, 295-299.
Tartare, 48.
Vanilla Cream, 298.
Veloute, or White, 14.
Villeroi, 21.
Wine, 296.
Whipped Sweet, 297.
White, 23-32.

Sauteing, 95, 96.

Scalloped Potatoes, 205.

Scallops of Chicken, 130.

Sherry Granito, 258;
Sauce, 296.

Shrimp Sauce, 29, 30.

Sole, a l'Horly, 66;
a la Normande, 65;
Rouennaise, 67.

Soubise Sauce, 27;
with Grenadines of Rabbit, 149.

Souffle of Chicken, 131;
of Lobster, 62;
of Partridges, 146;
of Tomato, 206.

Soups, 51-60.
Chestnut, 57.
Consomme a la Rachel, 52.
Consomme a la Sevigne, 55.
Potage a la Hollandaise, 56.
Potage a la Royale, 59.
Princess, 58.
To clear Consomme, 51.

Spanish Onion, 204.

Spices and herbs required, 12.

Spinach Fritters, 206;
Juice, 192.

Ste. Menehould Sauce, 25.

Stock, 7;
to reduce to Glaze, 8.

Strawberries, how to cook, 271;
Compote of, 272.

Strawberry Cream, 227.

Stuffed Artichokes, 197;
Cucumbers, 199.

Sucking Pig, Ballotines of, 179.

Supreme Sauce, 23.

Sweet Sauce for Puddings, 295-299.

Sweetbreads a la Supreme, 103;
au Montpellier, 153;
braised, 113;
Cutlets of, 109;
in Cases, 106;
Patties, 120;
with Oysters, 104.

Sweets, 262-280.
Almond Trifles, 279.
Almond Turban, 285.
Charlotte Russe with Gelatine, 283.
Compote of Apple Marmalade, 265.
Compote of Apples or Pears Grille, 265.
Compote of Cherries, 272.
Compote of Oranges, 269.
Compote of Pears, 266.
Compote of Strawberries, 272.
Compote of Stuffed Apples, 264.
Compotes of Apple, 263, 264.
Compotes of Chestnuts, 269, 270.
Fine Small Dessert Cakes, 285.
Ginger Dessert Cakes, 289.
Lemon Baskets, 274.
Little China Dishes, 278.
Macaroons, 287.
Orange Baskets filled with fruit, 272.
Orange Basket Glace, 274.
Pears a la Princesse, 267.
Pink Compote, 267.
Raspberry Charlotte Russe, 281.
Rout Biscuits, 285.
Swiss Vacherin, 276.
Variegated Compote of Pears, 268.

Tartare Sauce, 48.

Teal with Anchovies, 148.

Timbale of Chicken, 129.

Timbales d'Epinard, 151.

Tomato Jelly, 205;
Souffle, 206.

Tomatoes and Mushrooms, 200.

Trifles, Almond, 279.

Turban, Almond, 285.

Turbans of Sole, 67.

Uneatable decorations, 196.

Vacherin, Swiss, 276.

Vanilla Cream, 227;
Cream Sauce, 298.

Variegated Compote of Pears, 268.

Veal Cutlets a la Primrose, 139.

Vegetables, 197-207.
A few ways of cooking, 197.
Beet-root Fritters, 198.
Cauliflower Fritters, 198.
Fried Artichokes, 198.
Milanese Potatoes, 205.
Mushroom Baskets, 201.
Mushroom Jelly, 200.
Mushrooms and Tomatoes, 200.
Mushrooms stuffed a la Lucullus, 200.
Potatoes a la Provencale, 204.
Scalloped Potatoes, 205.
Spanish or Portuguese Onion, 202, 203.
Spinach Fritters, 206.
Stuffed Cucumbers, 199.
Stuffed Spanish Onion, 204.
Tomato Jelly, 205.
Tomato Souffle, 206.
Various ways of serving, 199-207.

Veloute, or White Sauce, 14.

Villeroi Sauce, 21.

Walnut or Hickory-nut Cream, 237.

Water-ices, 253-256.
Almond, 255.
Apricot, 256.
Cinnamon, 255.
Currant, 256.
Ginger, 253.
Pineapple, 254.
Pistachio, 255.

Whipped Cream, 213, 214;
Sweet Sauces, 297.

White Sauces, 23-32.

Wine, Iced Pudding, 243;
Sauces, 296.

THE END.

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16mo, Extra Cloth, $1 25.

Mrs. Sherwood's admirable little volume differs from ordinary works on the subject of etiquette, chiefly in the two facts that it is founded on its author's personal familiarity with the usages of really good society, and that it is inspired by good-sense and a helpful spirit.... We think Mrs. Sherwood's little book the very best and most sensible one of its kind that we ever saw.--_N. Y. Commercial Advertiser._

We have no hesitation in declaring it to be the best work of the kind yet published. The author shows a just appreciation of what is good-breeding and what is snobbishness.... In happy discriminations the excellence of Mrs. Sherwood's book is conspicuous.--_Brooklyn Union._

It is a sensible and pleasantly written volume, which has already won recognition as one of the best books of its kind, and this new edition is called for by the heartiness with which the public has endorsed the work.--_Courier_, Boston.

A sensible, comprehensive book, which has endured criticism successfully, and deserves now to be regarded the best book of its kind published in this country.... A better guide than Mrs. Sherwood's book through the paths of social usages we do not know. The book is a handsome one, as it ought to be.--_Christian Intelligencer_, N. Y.

PUBLISHED BY HARPER & BROTHERS, NEW YORK.

--> HARPER & BROTHERS _will send the above work by mail, postage prepaid, to any part of the United States or Canada, on receipt of the price._

BOOKS FOR THE HOUSEHOLD.

MRS. HENDERSON'S PRACTICAL COOKING. Practical Cooking and Dinner Giving.
A Treatise containing Practical Instructions in Cooking; in the
Combination and Serving of Dishes, and in the Fashionable modes of
Entertaining at Breakfast, Lunch, and Dinner. By MARY F. HENDERSON.
Illustrated. 12mo, Water-proof Cover, $1 50.

MRS. HENDERSON'S DIET FOR THE SICK. Diet for the Sick. A Treatise on the
Values of Foods, their Application to Special Conditions of Health and
Disease, and on the Best Methods of their Preparation. By MARY F.
HENDERSON. Illustrated. 12mo, Cloth, $1 50.

MRS. WASHINGTON'S UNRIVALLED COOKBOOK. The Unrivalled Cook-Book and
House-keeper's Guide. By MRS. WASHINGTON. 12mo, Water-proof Cover, $2
00.

MRS. SMITH'S VIRGINIA COOKERY-BOOK. Virginia Cookery-Book. By MARY
STUART SMITH. 12mo, Cloth, $1 50; 4to, Paper, 25 cents.

BAZAR COOKING RECEIPTS. Cooking Receipts from _Harper's Bazar_. 32mo,
Paper, 25 cents; Cloth, 40 cents.

MISS OAKEY'S BEAUTY IN DRESS. Beauty in Dress. By MISS OAKEY. 16mo,
Cloth, $1 00.

MRS. DEWING'S (MISS OAKEY) BEAUTY IN THE HOUSEHOLD. Beauty in the
Household. By Mrs. T. W. DEWING, Author of "Beauty in Dress."
Illustrated. 16mo, Cloth, $1 00.

COAN'S OUNCES OF PREVENTION. Ounces of Prevention. By TITUS MUNSON COAN,
M.D. 12mo, Paper, 25 cents; Cloth, 50 cents.

MRS. CHURCH'S MONEY-MAKING FOR LADIES. Money-Making for Ladies. By ELLA
RODMAN CHURCH. 16mo, Cloth, 90 cents.

WALKER'S HINTS TO WOMEN ON THE CARE OF PROPERTY. Hints to Women on the
Care of Property. By ALFRED WALKER. 32mo, Paper, 20 cents; Cloth, 35
cents.

MISS CORSON'S FAMILY LIVING. Family Living on $500 a Year. A Daily
Reference Book for Young and Inexperienced Housewives. By JULIET
CORSON. 16mo, Cloth, $1 25.

MRS. HERRICK'S HOUSE-KEEPING MADE EASY. House-keeping Made Easy. By
CHRISTINE TERHUNE HERRICK. 16mo, Cloth, $1 00.

PUBLISHED BY HARPER & BROTHERS, NEW YORK.

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Transcriber's Note

The following typographical errors were corrected.

Page Error
6 allemande is the same changed to Allemande is the same
160 pate de foie gras changed to pate de foie gras
166 Caviary Canapes changed to Caviare Canapes
309 Bearnaise Sauce changed to Bearnaise Sauce
309 Tartlets changed to Tartlettes
311 Coucombre changed to Concombre
311 Puree of Mushrooms changed to Puree of Mushrooms
311 a la Milanaise changed to a la Milanais
311 a la Perigord changed to a la Perigord
312 Ham, Puree of changed to Ham, Puree of
313 Macedoine of Fruits changed to Macedoine of Fruits
313 Meringue Paste changed to Meringue Paste
314 Puree of Ham changed to Puree of Ham
314 Bearnaise changed to Bearnaise
315 Ste. Menehould changed to Ste. Menehould
Ad 2 pp.448. changed to pp. 448.
Ad 3 12mo, Cloth, $1 50 changed to 12mo, Cloth, $1 50.

Inconsistently spelled and hyphenated words

blond / blonde
cocoa-nut / cocoanut
house-keeper / housekeeper
lemon-juice / lemon juice
pepper-corns / peppercorns
ramequin / ramekin
rose-water / rosewater
salt-spoonful / saltspoonful
souffle / soufflee
Souffle / Soufflee
souffles / soufflees
Souffles / Soufflees
under-side / underside
water-cress / watercress