Chapter X: Introduction: =Chafing-dishes Past and Present.= (2)

Cut six cold, hard-boiled eggs into eighths lengthwise; add these, with a cup of cooked macaroni and half a cup of grated Parmesan cheese, to two cups of white sauce, at the boiling-point, in the blazer. Set over hot water, add a teaspoonful of onion juice, a teaspoonful of chopped parsley, salt and anchovy essence to taste, and serve very hot.

DISHES LARGELY VEGETARIAN.

Although the cheer be poor,
'Twill fill your stomachs.
--_Titus Andronicus._

=Macaroni à la Italienne.=

Have ready one-fourth a pound of macaroni, cooked until tender, but not broken, in boiling salted water, and then drained, and rinsed in cold water.

Make a sauce of two tablespoonfuls of butter, one tablespoonful of flour, one-fourth a teaspoonful, each, of salt and paprica, half a cup of well-seasoned stock and half a cup of well-reduced tomato pulp. Add the drained macaroni and stir occasionally, while it becomes thoroughly heated, then add one-fourth a cup of grated Parmesan cheese. Lift the macaroni with a fork and spoon so as to mix thoroughly with the cheese, and serve at once.

Strain the tomatoes through a sieve sufficiently fine to keep back the seeds, and cook the pulp, very slowly, until reduced to at least half its bulk. A more hearty dish may be served by adding, just before the cheese, three-fourths a cup of cold tongue cut in thin slices and then stamped into small fanciful shapes with a French cutter; or the tongue may be cut simply in small cubes.

=Asparagus Peas.=

Scrape the scales from the stalks of asparagus and cut the tender portions into pieces one-fourth an inch long. Cook in boiling salted water until tender; drain, and keep the peas hot. For three cups of peas make one cup of drawn-butter sauce, using as liquid the water in which the asparagus was cooked, or white stock. Add the peas to the sauce; beat the yolks of two eggs, add half a cup of cream, and stir into the sauce and peas; add, also, one tablespoonful of butter. Serve on croutons of fried bread, or in cases made of shredded-wheat biscuit.

=Fresh Mushrooms and Sweetbreads.=

Soak one pair of sweetbreads in cold water; cover with boiling salted water and let boil three minutes, then simmer twenty minutes; cool, and cut in small cubes. Sauté in two tablespoonfuls of hot butter sufficient mushroom caps, peeled and broken into pieces, to make with the sweetbreads two cups and a half. Make a sauce in the blazer, using one-fourth a cup, each, of butter and flour, one cup of chicken stock and half a cup of cream; add the sweetbreads and mushrooms, one tablespoonful of lemon juice, and, if desired, the yolks of two eggs, beaten and diluted with one-fourth a cup of cream or sherry. Serve on toast, in patty cases, or in cases of shredded-wheat biscuit.

=Mushroom Cromeskies.=

(See cut facing page 198.)

Peel the caps of fresh mushrooms; wrap each mushroom in a slice of bacon, pinning the bacon around the mushroom with a wooden toothpick. Sauté in a hot blazer and serve on toast. These are particularly good, cooked in a hot oven in a double broiler resting over a baking-pan.

=Creamed Mushrooms.=

Wipe carefully half a pound of mushrooms; peel the caps and break them in pieces. Reserve the stems for another dish. Melt three tablespoonfuls of butter in the blazer and in it sauté the mushrooms; dust with salt and pepper, add two tablespoonfuls of flour, and, when cooked in the butter, one cup of cream, gradually; stir until the sauce boils, let simmer a few minutes, then serve with toast or crackers.

=Artichokes à la Bordelaise.=

(MRS. E. M. LUCAS.)

Put one-fourth a cup of butter and half a cup of sifted bread crumbs into the blazer and light the lamp; when the crumbs are well moistened with the butter, add a teaspoonful of fine-minced parsley, one pint of cooked artichokes cut into small cubes, half a teaspoonful of salt, a dash of cayenne and half a pint of rich, sweet cream. Let boil up once and put out the flame; add a teaspoonful of lemon juice and half a teaspoonful of the grated rind of a lemon (or omit the grated rind); stir well and serve at once.

=Puff-balls Sautéd.=

Heat three tablespoonfuls of butter or oil in the blazer. Cut the puff-balls in slices half an inch in thickness, season with salt and pepper, dip in egg and bread crumbs, and sauté in the blazer to a golden brown.

=Mushrooms and Macaroni.=

(_Italian style._)

Put one tablespoonful of butter and one teaspoonful of lemon juice into the blazer; add a dozen peeled mushrooms, broken into pieces and blanched, and cook slowly, covered, five or six minutes. Then add one cup and one-fourth of milk, and, when scalded, stir in two tablespoonfuls, each, of butter and flour, creamed together. When the sauce boils, add one-fourth a pound of macaroni, cooked and blanched in the usual manner; heat over hot water, and, just before serving, add one-fourth a cup of grated cheese.

=Canned Peas with Egg.=

Rinse, drain, and rinse again in boiling water one can of peas. Add two tablespoonfuls of butter, one teaspoonful of sugar, half a teaspoonful of salt and a dash of pepper. Beat the yolk of an egg, dilute with four tablespoonfuls of cream, and stir into the peas. Serve as soon as the egg thickens slightly.

(_Ready for cooking._)

(See page 197)]

(See page 217)]

=Curried Vegetables.=

Make a sauce of one-fourth a cup, each, of butter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half a teaspoonful of onion juice, one cup of cooked peas, half a cup, each, of potato balls, turnips cut into cubes or fanciful shapes, and carrots cut into straws.

=Potatoes à la Maître d'Hôtel.=

INGREDIENTS.

1 pint of potato balls, cut with French cutter, and
cooked tender, may be used either hot or cold.
1 cup of milk.
2 tablespoonfuls of butter.
2 yolks of eggs.
1 tablespoonful of lemon juice.
1 tablespoonful of parsley, finely chopped.
1/2 a teaspoonful of salt.
A dash of pepper.

_Method._--Heat the milk and potatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well; add the parsley and seasonings, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk, stir the egg and butter into them; add the lemon juice and serve at once.

=White Hashed Potatoes.=

Butter the blazer and put into it about three cups of cold chopped potato, salted during the chopping. Pour over the potato a little hot stock, or water, and scatter some bits of butter over the top. Cover, and cook slowly, without stirring or browning, until thoroughly heated.

=String Beans à la Lyonnaise.=

Melt three tablespoonfuls of butter in the blazer; add a fine-sliced onion and sauté to a delicate brown; add a quart of string beans, cooked, a dash of pepper, a grating of nutmeg and a little salt; heat thoroughly, tossing the beans occasionally; add a teaspoonful of chopped parsley, a tablespoonful of lemon juice and another tablespoonful of butter, in bits, and serve at once.

=Tomato Sandwich.=

INGREDIENTS.

6 shredded-wheat biscuit.
4 medium-sized tomatoes.
1/2 a teaspoonful of salt.
8 teaspoonfuls of sugar, or
8 teaspoonfuls of mayonnaise dressing.

_Method._--Peel the tomatoes, cut in small pieces, add the salt, and sugar, if used, and set aside in a cool place. Split the biscuits, dip the inside lightly into cold water without wetting the outside, put the halves together, and arrange in a buttered blazer; cover, and heat over hot water; then separate the halves, and, using a knife dipped in hot water, spread with butter. Put a layer of tomatoes on the bottom half, if sugar has not been used, add the salad dressing, and cover with the top of the biscuit, pressing it down lightly.

=Kornlet Oysters.=

To one cup of kornlet add two well-beaten eggs, two tablespoonfuls of flour, a scant half teaspoonful of salt and a dash of paprica. Drop, by spoonfuls, into a hot, well-oiled blazer and cook to a golden brown, turn, and brown the other side.

=Kornlet Oysters, No. 2.=

To one can of kornlet add a teaspoonful of soda, two well-beaten eggs, salt and pepper, and enough fine cracker crumbs to hold the mixture together. Drop from a spoon and cook as above.

RÉCHAUFFÉS AND OLLA-PODRIDA

"Take heed of enemies reconciled and meats twice
cooked."

=Suggestions Concerning Réchauffés.=

Many of the dishes prepared in the chafing-dish are réchauffés of cold cooked meats, including game and fish. The composition of such dishes is called "the flower of cookery": but it is well to remember that we are dealing with a class of foods that are more digestible when cooked rare; also, that in these cases digestibility decreases in proportion to the length of time, as well as the number of times, the article has been cooked. The meat or fish composing such dishes should not come into direct contact with the source of heat; after being freed from skin, bone and fat, they should simply be heated in a hot sauce over hot water.

=Corned-Beef Hash.=

(_Spanish style._)

Chop together very fine the corned beef and potatoes and a half or a whole green pepper, after having removed the seeds and veins; put two tablespoonfuls of butter into the blazer (over hot water), add the chopped ingredients, and season to suit the taste, adding a little stock or milk to moisten; mix thoroughly, then cover, and stir occasionally until heated through. Put a few bits of butter here and there over the top, and serve when melted. Use an equal quantity of meat and potato, or twice as much potato as meat. Serve with olives, pickles or a light vegetable salad.

=Mock Terrapin.=

Have ready cooked half a calf's liver (it may be boiled or braised with vegetables). Cut it into small cubes. Put one-fourth a cup of butter into the blazer; when colored a little add the cubes of liver dredged with two tablespoonfuls of flour, one-fourth a teaspoonful of paprica and half a teaspoonful of salt. Stir and cook until the flour is blended with the butter; then add one cup of water or stock and one teaspoonful of chopped parsley. As soon as the sauce boils, add one-fourth a cup of cream, two hard-boiled eggs chopped fine, and one teaspoonful of lemon juice. Serve on toast, with quarters of lemon cut lengthwise.

_Note._--Cream may be used in the place of stock, and the yolks of two uncooked eggs instead of the cooked eggs.

=Spaghetti.=

(_Queen style._)

Cut cold cooked chicken or turkey and cooked tongue (enough to make one cup of meat) in dice; cut into inch-length pieces cooked spaghetti enough to make one cup. Put one cup and a half of thin cream into the blazer over hot water, and, when hot, add the meat and spaghetti. Beat the yolks of two eggs, add two tablespoonfuls of cream, and stir into the hot mixture; add, also, half a teaspoonful (scant) of salt and a dash of paprica. Stir constantly until the mixture thickens slightly, then serve at once with toast or crackers.

=Scrambled Ham and Eggs.=

Put a tablespoonful of butter in the blazer. Break six eggs into a bowl, add six tablespoonfuls of water, and beat until you can take up a spoonful. Add about a cup of fine-chopped ham and mix well. Pour into the blazer, and cook until creamy, stirring constantly.

=Chicken Klopps with Bechamel Sauce.=

INGREDIENTS.

2 cups of cold chicken, chopped.
1/4 a teaspoonful of celery pepper.
1 teaspoonful of chopped parsley.
The unbeaten whites of 4 eggs.
1 teaspoonful of salt.

_Method._--When ready to cook, mix the ingredients together thoroughly and form into round balls. Place the balls carefully in water _just off the boil_, and, in about five minutes, or as soon as the egg seems poached, remove the klopps with a skimmer. Serve with

=BECHAMEL SAUCE.=

INGREDIENTS.

1/3 a cup of butter.
1/3 a cup of flour.
1 cup of cream.
1 cup of chicken stock.
1/2 a teaspoonful of salt.
A dash of paprica.
The beaten yolks of 1 or 2 eggs.

_Method._--Make the sauce in the usual manner, but _do not let it boil after the yolks of the eggs are added_.

=Minced Ham à la Poulette.=

To each cup of fine-chopped ham add one tablespoonful of fine bread crumbs, softened with cream or milk. Season with salt and pepper. Heat thoroughly and spread on rounds of moist buttered toast. Place a poached _egg_ on each slice. Use two dishes.

=Epicurean Canapés.=

Heat a little butter in the blazer; sauté in it some narrow strips of bread and spread them thickly with the mixture used for epicurean sandwiches. Press a pitted olive in the centre of each and serve at once.

=Aberdeen Sandwiches.=

Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of chopped veal or chicken, with half a cup of good sauce and two tablespoonfuls of curry paste (curry powder mixed with just enough water to form a paste). Let the mixture simmer five minutes, stirring constantly; then set aside to become cool. Have some bits of bread prepared as for sandwiches. Heat some clarified butter in the blazer, and in it sauté the bread a delicate brown, and drain on soft paper. Spread with the cold mixture, press two pieces together, and heat over hot water five or ten minutes. Serve hot.

=Calf's Head en Tortue.=

Peel a dozen mushrooms; break the caps in pieces and chop the stems very fine. Sauté in three tablespoonfuls of butter, adding, if desired, half an onion cut fine. Sprinkle in one-fourth a cup of flour, half a teaspoonful, each, of salt and paprica, and, when the ingredients are well blended, add gradually one cup and a half of stock and one-fourth a cup of tomato juice. Let simmer a few moments, after the sauce boils; then add one pint of meat from a calf's head, cooked and cut in cubes.

=Woodcock Toast.=

Pound to a paste the freshly boiled livers of two fowls (ducks preferred), one teaspoonful of anchovy paste (or one anchovy may be pounded with the livers), half a teaspoonful of sugar, one tablespoonful of butter, one-fourth a teaspoonful of spiced pepper and the yolks of two raw eggs. Pass through a sieve, dilute with a little hot cream from a cup of cream heated over hot water, stir, and return to the rest of the cream. Stir until thickened, then pour over sippets or rounds of toast sautéd a golden brown in a little butter.

=Scotch Woodcock.=

Beat thoroughly three eggs and three teaspoonfuls of anchovy paste. Put this into the chafing-dish over hot water with three-fourths a cup of milk and stir until thick. Spread sippets of toast with butter and then with anchovy paste, and turn the woodcock upon them.

=Calves' Brains and Mushrooms à la Poulette.=

Sauté a clove of garlic, cut fine, in two tablespoonfuls of butter; add half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup of flour, and sauté until well browned. Then add one-fourth a teaspoonful, each, of mace and paprica, half a teaspoonful of salt and one cup and a half of stock, and cook five or six minutes. Then add the yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful of chopped parsley and three calves' brains, cooked, and cut in dice. Serve in timbale cases, or upon croustades of bread.

=Beef Tea in Chafing-dish.=

Cut juicy round steak into pieces about two inches square. Heat the blazer very hot; heat also a wooden lemon-squeezer in hot water or in any way that is most convenient. Put the meat into the hot blazer, turn again and again with a fork, keeping the blazer very hot. When the bits of meat are heated throughout, squeeze them, one by one, with the lemon-squeezer, into a _hot_ bowl. Season with salt and serve at once.

=Salmi of Duck or Game.=

INGREDIENTS.

Pieces of game.
1/3 a cup, each, of butter and flour.
1 tablespoonful, each, of carrot and onion slices.
2 cups of rich brown stock, highly seasoned.
1/4 a cup of madeira.
1 cup of peas or flageolets, cooked.

_Method._--Cook the butter, onion and carrot in the blazer until well browned. Skim out the onion and carrot and add the flour, pepper and salt. Add the stock. As soon as the sauce is cooked, add the madeira, the pieces of game, and the peas or flageolets. Serve as soon as the meat is hot.

=Salmi of Duck, No. 2.=

INGREDIENTS.

1 pint of thin slices of duck.
2 tablespoonfuls, each, of butter and flour.
1 pint of brown stock.
1 tablespoonful of catsup.
10 or 15 drops of onion juice.
1 teaspoonful of lemon juice.
6 mushrooms, cut in pieces.
1 tablespoonful of currant jelly.
Salt and pepper to taste.

_Method._--Brown the butter and make a sauce with the flour, seasoning and stock. Add the duck and mushrooms, simmer twenty minutes, add the currant jelly, and garnish with croutons.

=Sweetbreads Sautéd.=

Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with salt, pepper and flour; or season with salt and pepper, and egg-and-bread-crumb them. Sauté in the blazer in hot olive oil, or butter, until nicely browned on both sides. Serve with French peas or tomato sauce.

=Chicken with Mushrooms.=

Melt one-fourth a cup of butter in the blazer; add six mushroom caps, peeled and sliced, and cook slowly, with a teaspoonful of grated onion, about six minutes; add two tablespoonfuls of flour, stir until smooth, then add one cup of cream, stock or milk, pepper and salt, and a few grains of mace. When the sauce boils, stir in one pint of chicken, finely chopped, and serve as soon as hot. Sweetbreads, lamb or veal may be served in the same manner.

=Chopped Beef.=

Chop half a pound of raw beef, from the tender part of the round, very fine. Rub the bottom of the hot blazer with butter, put in the meat with one teaspoonful of grated onion, stir, and cook four or five minutes; add two tablespoonfuls of butter, salt and pepper, and serve at once. This is good with bread, but better with baked potatoes. A pound of beef may be cooked at one time in a chafing-dish of good size, and the grated onion increased to suit the taste. The juice, of which there will be a large quantity, may be thickened with flour and butter creamed together; but it is better unthickened.

=Chicken Timbales.=

Pass the breast of a raw chicken through a meat-chopper five or six times; beat in, one at a time, the whites of two small eggs (the whites of the eggs are _not_ to be previously beaten), then beat in very gradually one cup of thick cream. Season with half a teaspoonful of salt and one-fourth a teaspoonful of white pepper. Turn the mixture into buttered moulds, set them in the blazer, and cook, surrounded with hot water to two-thirds their height and covered, about twenty minutes. The water should not boil; if, with the flame turned low, it still boils, set the blazer into the bath, in which the water may boil vigorously without harm to the timbales. Serve with

=BECHAMEL SAUCE.=

Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, one-fourth a teaspoonful of salt, a dash of pepper and half a cup, each, of chicken stock and cream; add the beaten yolk of one egg and let stand over hot water five minutes. Or,

=MUSHROOM SAUCE.=

Make as above, substituting one-fourth a cup of mushroom liquor for a part of the chicken stock, and adding with the egg half a can of mushrooms, or a cup of fresh mushrooms sautéd in two tablespoonfuls of butter.

=Supreme of Chicken.=

Chop fine the breast of a raw chicken. Beat one egg, add the chicken, and continue beating until smooth; then add three eggs, one at a time, beating each egg in thoroughly. Add a generous teaspoonful of salt, a saltspoonful of white pepper, a dash of black pepper and one pint of cream. Butter twelve small moulds and ornament them with truffles. Fill with the chicken mixture, cover with buttered paper, and steam twenty minutes. Or, put in a pan of boiling water and cook in a moderate oven till the centres are firm. Serve with mushroom or bechamel sauce. These can be cooked and left in the moulds and then reheated. It will take about fifteen minutes to reheat.

=Egg Timbales.=

Beat six eggs without separating, add a scant teaspoonful of salt, a dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion juice and one cup and a half of rich milk. Stir till well mixed. Butter small-sized timbale moulds and fill two-thirds full with the mixture. Place moulds in the blazer, pour boiling water about them three-fourths to the tops of the moulds, and let cook about twenty minutes, or till the centres are firm; turn out of the moulds on to a warm platter, and pour about them a thin bread sauce.

=BREAD SAUCE.=

To one pint of milk add half a cup of fine, stale bread crumbs, a small onion with six cloves stuck in it, half a teaspoonful of salt and a few grains of cayenne. Cook in the double boiler for about an hour; stir occasionally. Remove the onion, beat well, and add one tablespoonful of butter. Put one tablespoonful of butter over the fire in a small saucepan; when hot add two-thirds a cup of rather coarse bread crumbs; stir over a hot fire till they are brown and crisp. Sprinkle over the timbales and sauce. Add a sprig of parsley to the top of each timbale.

=Pan-Broiling.=

Chops, birds, venison, hamburg, sirloin and other steaks, even spring chickens, may be cooked successfully in the chafing-dish; but they are not the dishes upon which an amateur should begin his experiments. Heat the blazer very hot, brush over the surface with a brush dipped in olive oil (or use a butter-ball and a fork), lay in the article to be cooked, sear upon one side, turn and sear upon the other; repeat, turning and cooking until done to taste; five minutes will suffice for small lamb chops. Serve with

=Maître d'Hôtel Butter.=

Beat four tablespoonfuls of butter to a cream; add half a teaspoonful of salt and a few grains of pepper, also one tablespoonful of parsley, chopped very fine, and one tablespoonful of lemon juice, very slowly.

=Fillets of Beef, Mushroom Sauce.=

Have half a dozen slices cut crosswise from a neatly trimmed fillet of beef. The slices may be cut of any thickness desired, but from half to three-fourths an inch is preferable for chafing-dish cookery. Melt two tablespoonfuls of butter in a hot blazer; lay in the meat, and cook four or five minutes, turning every ten seconds. The heat should be well maintained throughout the cooking. Season with salt when half cooked. In another blazer make a cup of brown sauce; brown two tablespoonfuls of butter, add four tablespoonfuls of flour, and, when this is well browned, add half a cup of very rich brown stock and half a cup of liquid from the mushroom can. Season to taste with Kitchen Bouquet, salt, and a few drops of tabasco sauce, then add half a bottle of mushrooms, cut in halves. Serve as soon as the mushrooms are hot.

=Fillets of Lamb, Cherry Sauce.=

For the fillets use either the fillet from the loin or the top of a "best end of a loin" boned. Cut the meat in slices or rounds, and sauté in hot butter in the blazer. Season with salt and pepper and pour into the blazer half a cup of maraschino cherries with half a cup of the liquid from the bottle. Candied cherries that have stood half an hour in half a cup of boiling water, on the back of the range, and then mixed with half a cup of sherry wine, may be used in place of the maraschino cherries. This sauce may also be used with fillets of beef or young turkey.

=Ham Timbales.=

INGREDIENTS.

1-1/2 cups of milk or thin cream.
1 cup of cold, cooked ham, chopped fine.
1/4 a cup of fine bread crumbs.
The yolks of 2 "hard-boiled" eggs.
Two raw eggs.
A few drops of tabasco sauce.
1/2 a teaspoonful of salt.

Take the bread crumbs from the centre of a stale loaf. Pass the cooked yolks of eggs through a sieve. Add the ham, crumbs, yolks, salt and tabasco to the raw eggs beaten and mixed with the milk. When thoroughly mixed turn into timbale moulds very carefully buttered. Fit papers into the bottoms of the moulds before buttering. Set these in the blazer, surround with hot water, letting it come half way to the top of the moulds. Heat the water to the boiling-point, then set the blazer into the hot-water pan partly filled with boiling water, cover and cook until the mixture is firm in the centre. Serve, turned from the moulds, with cream or tomato sauce, flavored with onion, or with peas heated in a cream sauce.

=Fillets of Chicken.=

(_Chafing-dish Style._)

Remove the breast from a plump and tender chicken and separate from the bone and skin. Detach the small fillets, then cut each side into two or three lengthwise slices the size of the small fillets. Keep covered closely until ready to cook. Heat the blazer very hot, butter slightly, and in it lay the fillets and sprinkle with the juice of half a lemon, salt and white pepper; add, also, one-third a cup of chicken stock and a tablespoonful of sherry. Cover and let cook about ten minutes. In the meantime prepare a sauce in a second chafing-dish, using two tablespoonfuls, each, of butter and flour, a dash of salt and pepper, and one cup of stock, in making which a small piece of ham or bacon was used. Add also a tablespoonful of mushroom or tomato catsup and a tablespoonful of sherry wine.

=Mutton Réchauffé.=

(_Creole Style._)

Melt three tablespoonfuls of butter in the blazer and sauté in this a tablespoonful, each, of green pepper and onion, chopped fine; add three tablespoonfuls of flour and half a teaspoonful of salt, and stir and cook until frothy; then add, gradually, one cup of brown stock and half a cup of tomato purée (cooked tomato strained). Let boil two or three minutes, then set over hot water and stir in one cup of cold roast mutton cut in strips or cubes, and half a cup of cooked macaroni, blanched and drained. Two or three mushrooms or a tablespoonful of mushroom catsup improves this dish.

=Baba or Wine Cake.=

This cake may be made some days in advance, and when wished reheated in a sauce made in the chafing-dish. Baba is baked in a large mould and cut in slices, or in individual cylindrical or baba moulds.

=BABA.=

INGREDIENTS.

1 lb. of flour.
1 cake of compressed yeast.
1/2 a cup of water.
10 oz. of butter (1-1/4 cups).
1/4 a teaspoonful of salt.
1/2 a cup of sugar.
8 eggs.
1/2 a cup of currants, sultanas or sliced citron.

Make a sponge of the yeast, softened in the water, and flour to knead. Knead the little ball of dough until elastic, and put into a small saucepan of lukewarm water. Meanwhile add the butter, sugar, salt and three of the eggs to the rest of the flour, and beat with the hand until all are evenly blended; then add the rest of the eggs, one after another. When the ball of dough rises to the top of the water and is light, remove from the water with a skimmer and beat it into the egg paste; beat for some minutes, then beat in the fruit. Turn the mixture into the mould or moulds, leaving room for the cake to double in bulk. Let rise in a temperature of 68° F. When nearly doubled in bulk, bake from twenty to fifty minutes.

=SAUCE FOR BABA.=

Let two cups of sugar and one cup of water boil in the blazer about six minutes, then add one-fourth a cup, or more, of maraschino, rum or sherry wine. Lay the baba, sliced or in individual forms, into the hot syrup and let stand a few minutes, basting the cake with the syrup. When hot, serve with or without whipped cream. Half a cup of apricot or quince marmalade may be added with the wine.

=Fig Toast.=

(See cut facing page 198.)

Wash carefully and cook in boiling water half a pound of pulled figs until tender; add one fourth a cup of sugar and the grated rind and juice of half a lemon. Cook until the syrup is well reduced. Cut the crust from a thick slice of bread and sauté to a golden brown, first on one side, then on the other, in two tablespoonfuls of hot butter. Drain the bread on soft paper; then heap the figs upon it, cover with two-thirds a cup of thick cream and a scant fourth a cup of sugar, beaten until stiff. Serve at once. Prunes, apricots, peaches, pears, or strawberry preserves, may be prepared in the same manner. If preserves be used, omit the sugar from the cream. Sponge cake may be used in the place of bread.

=Pineapple Sponge.=

Heat one pint of grated pineapple over hot water, sprinkle into it one-third a cup of fine tapioca (a quick-cooking kind), mixed with two-thirds a cup of sugar, and half a teaspoonful of salt; when the tapioca is transparent, add the juice of a lemon, and fold in the whites of two eggs, beaten until dry. Serve with cream and sugar.

=Tapioca-and-Banana Sponge.=

Sprinkle half a cup of tapioca and two-thirds a cup of sugar into one pint of boiling water; add half a teaspoonful of salt and cook over hot water, stirring occasionally. When the tapioca is transparent, add the juice of two lemons, and fold in the whites of two eggs, beaten until dry. Serve spread over sliced bananas, with cream and sugar, or with a cold boiled custard, previously made. This dish may be prepared with canned peaches, apricots or quinces, using the juice of the fruit instead of water.

INDEX.

Aberdeen Sandwiches, 205
Aigrettes, Cheese, 109
Almond-and-Peach Salad, 94
Almonds and Walnuts, To Blanch, 12
Anchovy Salad, 74
Anchovy Toast, 175
" " with Eggs, 175
" " " Spinach, 176
Anchovies with Olives, 176
Apple,-Celery-and-Walnut Salad, 92
Artichoke Salad, 45
" -and-Tomato Salad, 44
Artichokes à la Bordelaise, 197
Asparagus with Eggs, 193
" Peas, 196
" Salad, 46
" Salad, Egg Garnish, 47
" -and-Cauliflower Salad, 46
" " Salmon Salad, 46
" Tips in Turnips, 46
Aspic Jelly from Bouillon Capsules, etc., 100
Aspic Jelly, Chicken Stock for, 99
" " , Consommé for, 98
" " for Garnishing, 97
" " Oysters in, 65
" " Recipe for, 97
" " for Sandwiches, 127, 128

Baba, 216
Baba, Sauce for, 216
Bacon Salad, 84
Bacon Sauce, 27
Baking Powder Biscuit, 139
Balls, Cheese, 107
Bamboo Sprouts, Shrimp-and-Lettuce Salad, 74
Banana-and-Orange Salad, 93
Banana-and-Tapioca Sponge, 218
Bar-le-Duc-and-Cheese Sandwiches, 135
Bean, White, Salad, 32
Bechamel Sauce, 205, 210
Beef, Chopped, 209
" , Fillets of, 213
" Hash, Corned, 202
" Sandwiches, Corned, 119
Beef Tea in Chafing-Dish, 207
Beet-and-Cream Cheese Sandwiches, 125
Beets and Brussels Sprouts, Salad of, 35
Beets, Stuffed, 34
Bernaise Sauce, 28
Beverages with Sandwiches, 118
Biscuit, Baking Powder, 139
" , Sandwich, 139
Bluefish Salad, 60, 75
Boiled Dressing for Chicken Salad, 26
Boiled Salad Dressing, 26
Boston Brown Bread, 138
Boudins-de-Saumon Salad, 61
Bread, Boston Brown, 138
" , Entire Wheat, 137
" , Pulled, 139
" , Rice, 138
" , Wheat, Two Loaves of, 137
" , for Sandwiches, 116
" , To Give Glossy Crust, 140
Brook Trout Salad, 55
" " " in Aspic, 55

Cabbage and Cauliflower, To Clean, 14
Calf's Head en Tortue, 206
Canapés, Egg, 193
" , Epicurean, 205
" , Oyster, 168
Cauliflower-and-Asparagus Salad, 46
Cauliflower Salad, Egg Garnish, 49
Caviare Sandwich Rolls, 120
Celery, Apple-and-Nut Salad, 92
" -and-Chestnut Salad, 92
Celery-and-Nut in Border, 43
Celery-and-Oyster Salad, 66
Celery Sandwiches, 120
Celery, To Fringe, 15
" , To Keep, 16
Ceylon Cocoa, 145
Chafing-Dish Appointments, 153
Chafing-Dish Recipes:
Aberdeen Sandwiches, 205
Anchovy Toast, 175
" " with Eggs, 175
" " " Spinach, 176
Anchovies with Olives, 176
Artichokes à la Bordelaise, 197
Asparagus Peas, 196
Baba on Wine Cake, 216
Bechamel Sauce, 210
Beef Tea in Chafing-Dish, 207
Bread Sauce, 211
Buttered Lobster, 169
Calf's Head en Tortue, 206
Calves' Brains and Mushrooms, Poulette, 207
Canned Peas with Egg, 198
Cheese Fondue, 186
Chicken Klopps with Bechamel Sauce, 204
Chicken Timbales, 210
Chicken with Mushrooms, 209
Chopped Beef, 209
Chops, etc. Pan Broiled, 212
Clams à la Newburgh, 170
Corned Beef Hash, 202
Crabs à la Creole, 174
Creamed Dishes, 166
Creamed Mushrooms, 197
Creamed Peas, 179
Curried Eggs, 191
Curried Oysters, 164
Curried " No. 2, 165
Curried Sardines, 177
Curried Vegetables, 199
Deviled Dishes, 166
Deviled Crabs, 173
Egg Canapés, 193
Egg Timbales, 211
Egg à la Italienne, 190
Eggs à la Parisienne, 190
Eggs, Creole Style, 192
Eggs, Italian Style, 194
Eggs and Mushrooms à la Dauphine, 189
Eggs with Asparagus, 193
" " Spinach, 194
English Monkey, 187
Epicurean Canapés, 205
Escalloped Oysters, 168
Fig Toast, 217
Fillets of Beef, Mushroom Sauce, 213
Fillets of Lamb, Cherry Sauce, 213
Fresh Mushrooms and Sweetbreads, 196
Fricassee of Oysters, 165
Golden Buck, 185
Halibut Rarebit, 184
Ham Timbales, 214
Hawaiian Lobster Curry, 171
Kornlet Oysters, 201
" " No. 2, 201
Lobster à la Bechamel, 171
Lobster à la Bordelaise, 170
Lobster à la Newburgh, 169
Lobster à la Poulette, 172
Macaroni à la Italienne, 195
Maître d'Hôtel Butter, 212
Mock Terrapin, 203
Minced Ham à la Poulette, 205
Moulded Halibut with Creamed Peas, 178
Mushroom Cromeskies, 197
Mushrooms and Macaroni, 198
Mushroom Sauce, 210
Mutton Réchauffé, Creole Style, 215
Oyster Canapés, 168
Oyster Crabs, 174
Oyster Crabs à la Hollandaise, 172
Oyster Cromeskies, 167
Oyster Rarebit, 185
Oysters, 163
Oysters, No. 2, 163
Oysters à la D'Uxelles, 164
Oysters Sauté, 168
Panned Oysters, 167
" " Maître d'Hôtel, 167
Pineapple Sponge, 217
Plain Lobster, 170
Potatoes à la Maître d'Hôtel, 199
Puff Balls, Sautéd, 198
Purée of Fish, 179
Réchauffé of Fish, 180
" " " No. 2, 181
Salmi of Duck or Game, 208
Salmi of Duck No. 2, 208
Salt Codfish in Cream Sauce, 180
Salt Codfish with Tomato Sauce, 179
Sardine Canapés, 177
Sardine Rarebit, 185
Sardines, French Fashion, 177
Sardines on Toast, 181
Scotch Woodcock, 190, 207
Scrambled Eggs à la Union Club, 188
Scrambled Eggs with Cheese, 188
Scrambled Eggs with Dried Beef, 189
Scrambled Eggs with Oysters, 166
Scrambled Eggs with Smoked Salmon, 188
Scrambled Eggs with Tomatoes, 189
Scrambled Ham and Eggs, 204
Shirred Eggs, 192
Shrimps à la Poulette, 175
Shrimps with Peas, 175
Spaghetti, Queen Style, 203
String Beans à la Lyonnaise, 200
Supreme of Chicken, 211
Sweetbreads, Sautéd, 209
Tapioca and Banana Sponge, 218
Tomato Sandwich, 200
Welsh Rarebit, 183
" " No. 2, 183
" " with Ale, 184
White Hashed Potatoes, 199
Woodcock Toast, 206
Yorkshire Rarebit, 186
Chafing-Dishes, Past and Present, 151
Chaud-froid Sauce, White, 101
Cheese Aigrettes, 109
" d'Artois, 109
" Balls, 107
" -and-Cowslip Salad, 49
" Croquettes, 108
" Custard, 105
" Fondue, 186
" Fritters, 110
" Ramequins, 106
" Sandwiches with Bar-le-Duc, 135
" Sandwiches with Beets, 125
" " " Nuts, 122
" with Scrambled Eggs, 188
" Soufflé, 105
" Soufflés, Iced, 108
" Straws, 106
Cheese with Vegetable Macedoine, 110
Cherry Salad, 91
Cherry Sauce, 213
Cherry,-Strawberry-and-Peach Salad, 95
Chestnuts-and-Celery Salad, 92
Chestnuts, To Shell and Blanch, 12
Chicken, Fillets of, 214
" Klopps, 204
" and Mushrooms, 209
" Rolls, 123
" Salad, 78
" " , Boiled Dressing for, 26
" " , French, 78
" " with Mushrooms, 79
" " Sandwiches, 127
" -and-Nut Sandwiches, 127
" Stock for Aspic Jelly, 99
" Timbales, 210
Chiffonade Salad, 94
Chocolate, Plain, 145
" , Rich, 144
" , Spanish, 148
Chopped Beef, 209
Chou Paste, 140
Clams à la Newburgh, 170
Claret Cup, 148
" Dressing, 22
" Jelly, 134
Club Sandwiches, 129
Cocoa, Ceylon, 145
" , Plain, 145
" , Sultana, 145
Coffee, Boiled, 143
" , Filtered, 143
Cole Slaw, Dressing for, 27
Consommé for Aspic Jelly, 98
Cooked Vegetable Salad, 37
Corned Beef Hash, 202
" " Sandwiches, 119
Country Salad, 87
Cowslip-and-Cheese Salad, 49
Crab Toast, Mock, 186
Crabs à la Creole, 174
" " Hollandaise, 172
" Deviled, 173
" Oyster, 174
Creamed Dishes, 166
" Peas, 179
" Mushrooms, 197
Cream Salad Dressing, 27
Cress,-Cucumber-and-Tomato Salad, 41
Cress-and-Egg Sandwiches, 122
Cress, To Clean, 14
Cromeskies, Mushroom, 197
" , Oyster, 167
Croquettes, Cheese, 108
Cucumber Salad, 36
" " for Fish, 36
" " with Shad Roe, 61
" " , Stuffed, 49
Cupid's Butter Sandwiches, 135
Currant-and-Cheese Sandwiches, 135
Curry, Hawaiian Lobster, 171
Curried Eggs, 191
" Oysters, 164
" " No. 2, 165
" Sardines, 177
" Vegetables, 199
Custard, Cheese, 105
" , Royal, for Aspic, 11

Date-and-Ginger Sandwiches, 132
d'Artois, Cheese, 109
Deviled Dishes, 166
Dressing, Boiled, 26
" Boiled, for Chicken Salad, 26
" , Claret, 22
" , for Cole Slaw, 27
" , Cream Salad, 27
" , French, 21
" , " in quantity, 22
" , for Fruit Salad, 89
" , Horseradish, 40
" , Mayonnaise, 22
" , Composition, 8
Dressings, Boiled and Cream, 9
Dried Beef with Eggs, 189
Duck-and-Olive Salad, 83
" " Orange " , 83
Duck, Salmi of, 208
Duck or Game, Salmi of, 208

Easter Salad, 86
Egg Canapés, 193
Egg and Canned Peas, 198
Egg Lemonade, 146
Egg-and-Cress Sandwiches, 122
Egg-and-Ham Sandwiches, 119
" " Spinach Sandwiches, 122
" " " Salad, 86
Eggs with Anchovy Toast, 175
Eggs with Asparagus, 193
" to Boil for Garnishing, 11
Eggs, Creole Style, 192
" Curried, 191
" Italienne, 190, 194
" and Mushrooms, Dauphine, 189
" Parisienne, 190
" Scrambled with Cheese, 188
" Scrambled with Dried Beef, 189
" Scrambled with Oysters, 166
" Scrambled with Smoked Salmon, 188
" Scrambled with Tomatoes, 189
" Scrambled à la Union Club, 188
" with Spinach, 194
Eggs, Whites of, To Poach, 11
Endive, To Clean, 13
Endive Salad, 30
English Monkey, 187
Entire Wheat Bread, 137
Epicurean Canapés, 205
" Sandwiches, 123
Escalloped Oysters, 168

Fig-and-Nut Salad, 93
Fig Sandwiches, 131
Fig Toast, 217
Fillets of Beef, Mushroom Sauce, 213
" " Chicken, 214
" " Halibut with Cole Slaw, 58
" " " " Salad, 57
" " Lamb, Cherry Sauce, 213
Filling for Sandwiches, 116
Filtered Coffee, 143
Fish, Purée of, 179
" , Réchauffé of, 180
Fish Réchauffé, No. 2, 181
Fish Salad in Aspic, 59
Fish-and-Mushroom Salad, 65
Fish, Salt Cod in Cream Sauce, 180
" " " " Tomato " 179
Five-o'clock Tea, 144
Flavoring, 160
Fondue, Cheese, 186
French Dressing, Recipes for, 21
" " in quantity, 22
French Fruit Sandwiches, 131
Fresh Mushrooms and Sweetbreads, 196
Fricassee of Oysters, 165
Fritters, Cheese, 110
Fruit Jelly for Sandwiches, 134
Fruit Punch, 146
" Salad, 89, 90, 91
" " , Dressing for, 89
" " , When to Serve, 10
Fruit-and-Nut Salad, 90

Game, Salmi of, 208
Gherkins, To Cut for Garnish, 15
Ginger and Date Sandwiches, 132
Gnochi à la Romaine, 107
Golden Buck, 185
Grapefruit Salad, 93
Grapefruit, Pineapple,-and-Pimento Salad, 95
Green Butter Sandwiches, 126
Green Pea Salad, 47
" " -and-Potato Salad, 47

Halibut, Fillets of, in Aspic, 57
" , Moulded, and Creamed Peas, 178
" Rarebit, 184
Halibut Salad, 55, 56
" " for Fish Course, 64
Halibut-and-Cucumber Salad, 56
Halibut Sandwiches with Aspic, 128
" and Lettuce Sandwiches, 124
Ham, Minced, Poulette Style, 205
Ham Salad, 83
Ham-and-Egg Sandwiches, 119
" " Eggs Scrambled, 204
Ham-and-Tongue Sandwiches, 119
Ham Timbales, 214
Harlequin Sandwiches, 125
Hash, Corned Beef, 202
Herbs, How to Chop, 13
Hollandaise Sauce, 28, 173
Home-Made Soda-Water, 147
Honey Sandwiches, 132, 136
How to Blanch Walnuts and Almonds, 12
" " " and Cook Vegetables, 14
" " Boil Eggs Hard, 11
" " Boil Fish and Meat, 140
" " Chop Fresh Herbs, 13
" " Clean Lettuce, Endive, Cress, etc., 13
" " Cook Sweetbreads and Brains, 16
" " Cut Radishes for a Garnish, 13
" " Cut Gherkins for a Garnish, 15
" " Fringe Celery, 15
" " Keep Celery, Cress, Lettuce, etc., 16
" " Make Nasturtium and Tarragon Vinegar, 17
" " Make Royal Custard, 11
" " " Sauces, 158
" " Pickle Nasturtium Seeds, 16
" " Poach Whites of Eggs, 11
" " Render Vegetables Crisp, 14
" " Shell and Blanch Chestnuts, 12
" " Shred Romaine, etc., 15
" " Use Garlic or Onion in Salads, 12
Hunter's Sandwich, 136

Individual Soufflés of Cheese, 108
Ingredients for One Cup of Sauce, 159
" " " Pint of Sauce, 160
Italian Salad, 84

Jelly, Aspic, from Bouillon Capsules, 100
" , " , Chicken Stock for, 99
" , " , to Chop, 98
" , " , Consommé for, 98
" , " for Garnishing, 97
" , " , Oysters in, 65
" , " , Recipe for, 97
" , " , for Sandwiches, 127
" , Claret, for Sandwiches, 134
" , Fruit, " " , 134
" , Mayonnaise, 25
" , Tomato, 43
" , " with Salad, 43, 44

Klopps, Chicken, 204
Kornlet Oysters, 201

Lamb, Fillets of, 213
Lemonade, Egg, 146
Lentil Salad, 31
Lettuce, How to Clean, 13
" " Shred, 15
" Salad, 29
Livournaise Sauce, 25
Lobster à la Bechamel, 171
" " Bordelaise, 170
" Buttered, 169
" Curry, Hawaiian, 171
" Fingers, 124
Lobster Mousseline Salad, 73
Lobster à la Newburgh, 169
" Plain, 170
" à la Poulette, 172
Lobster Salad, 71
" " No. 2, No. 3, 71
" " in Aspic, 72
Lobster in Aspic Sandwiches, 128
Lobster and Mushroom Sandwiches, 121

Macaroni à la Italienne, 195
Macaroni and Mushrooms, 198
Macedoine, Cheese and Vegetable, 110
Macedoine Salad, 35
Mackerel Salad, 60
" Salt, Salad, 61
Maître d'Hôtel Butter, 212
" " Potatoes, 199
Marguerite Salad, 86
Mayonnaise, Curdled, 24
" , Jelly, 25
" , Making in Quantity, 23
" , Recipe for, 22
" , Red, 24
" , Sardine, 25
Measuring, 160
Meat and Fish, Potted, 141
Meats, Fresh, How to Boil, 140
" , Salted, " " 140
Minced Ham, Poulette, 205
Miroton of Fish and Potato, 58
Mock Crab Toast, 186
Mock Terrapin, 203
Mosaic Sandwiches, 127
Moulded Salmon Salad, 75
Mousse de Poulet Salad, 81, 82
Mushroom Cromeskies, 197
Mushroom Salad with Chicken Medallions, 80
" and Fish Salad, 65
" " Lobster Sandwiches, 121
" Sauce, 210
Mushrooms and Chicken, 209
" Creamed, 197
" and Eggs Dauphine, 189
" " Sweetbreads, 196
Mutton Réchauffé, 215

Nasturtium Folds, 125
Nasturtium Seeds, To Pickle, 16
Nut,-Apple-and-Celery Salad, 92
Nut-and-Celery Salad, 92
Nut-and-Cheese Sandwiches, 122
Nut-and-Chicken " 122
Nut-and-Fig Salad, 93
" " Fruit " 90
" , Litchi,-and-Orange Salad, 88
" -and-Orange Salad, 92

Oil, Value of, 8
Onion and Garlic, How to Use, 12
Orange-and-Banana Salad, 93
" " Litchi Nut Salad, 88
" " Walnut Salad, 92
Oyster Canapés, 168
" Cromeskies, 167
" Rarebit, 185
" -and-Celery Salad, 66
" -and-Sweetbread Salad, 67
Oysters in Aspic, 65
Oysters in Chafing-Dish, 163
" Creamed, 166
" Curried, 164, 165
" Deviled, 166
" à la D'Uxelles, 164
" Escalloped, 168
" , Fricassee of, 165
" , Kornlet, 201
" , Panned, 167
" , " Maître d'Hôtel, 167
" Sauté, 168
" with Scrambled-Eggs, 166

Pan-Broiling, 212
Panned Oysters, 167
Paste, Chou, 140
Pastry Bag and Tubes, To Decorated Salads, 18
Pâté-de-Foie-Gras in Aspic, 85
" " " Sandwiches, 122
Peach-and-Almond Salad, 94
Peach Salad, 95
Peach,-Strawberry-and-Cherry Salad, 95
Peanut Sandwiches, 125, 126
Peas, Creamed, 179
" with Egg, 198
Pineapple-and-Pimento Salad, 95
Pineapple Sandwiches, 133
Pineapple Sponge, 217
Plain Chocolate, 145
Plain Cocoa, 145
Potato Salad, 32, 33
" " , German Style, 37
" " with Mayonnaise, 50
" -and-Nasturtium Salad, 34
Potatoes, Maître d'Hôtel, 199
" , White Hashed, 199
Potted Meats and Fish, 141
Puff Balls, Sautéd, 198
Puff Paste Sandwiches, 133
Pulled Bread, 139
Punch, Fruit, 146
" à la Nantes, 146

Radishes, To Cut for Garnish, 13
Ramequins, Cheese, 106
Rarebit, Halibut, 184
" , Oyster, 185
" , Sardine, 185
" , Welsh, 183
" , " No. 2, 183
" , " With Ale, 184
" , Yorkshire, 186
Réchauffé of Fish, 180, 181
" " Mutton, 215
Réchauffés, Concerning, 202
Rice Bread, 138
Rich Chocolate, 144
Rolls, Salad, 138
Rolls, Wedding Sandwich, 129
Romaine, To Shred, 15
Rose Leaf Sandwiches, 132
Royal Custard for Garnishing, 11
Russian Salad, 62
" Vegetable Salad, 48
" Sandwiches, 121

Salad Dressing, Boiled, 26
Salad Dressing, Cream, 27
" Dressings, Use of, 7
" , Fruit, When to Serve, 10
" Making, Important Points in, 9
" Rolls, 138
Salad:
" Anchovy, 74
" Apple,-Celery-and-English-Walnut, 92
" Artichoke, 45
" Asparagus, 47
" Asparagus and Salmon, 46
" Asparagus and Cauliflower, 46
" Bacon, 84
" Bluefish, 75
" Boudins-de-Saumon, 61
" Brook Trout, 55
" Brook Trout in Aspic, 55
" Brussels Sprouts and Beet, 35
" Cauliflower, 39
" Cauliflower, Egg Garnish, 49
" Celery-and-Chestnut, 92
" Celery-and-Nut, 43
" Cherry, 91
" Chicken, 78
" Chicken-and-Fresh Mushroom, 79
" Chicken, No. 3, 79
" Chicken, No. 4, 79
" Chiffonade, 94
" Combination, A Few, 30
" Cooked Vegetable Salad, 37
" Country, 87
" Cowslip-and-Cream Cheese, 49
" Cress,-Cucumber-and-Tomato, 41
" Cucumber, 36
" Cucumber for Fish Course, 36
" Duck-and-Olive, 83
" Duck-and-Orange, 83
" Easter, 86-87
" Endive, 30
" Endives-Tomato-and-Green-String-Bean, 36
" Fig-and-Nut, 93
" Fillets of Halibut in Aspic, 57
" Fillets of Halibut with Cole Slaw, 58
" Fish Moulded in Aspic, 59, 60
" French Chicken, 78
" Fruit, 89, 91
" Fruit-and-Nut, 90, 91
" Grapefruit, 93
" Grapefruit,-Pineapple-and-Pimento, 95
" Green-Pea, 47
" Green-Pea-and-Potato, 47
" Green and White, 88
" Halibut, 55, 56
" Halibut-and-Cucumber, 56
" Halibut (for Fish Course), 64
" Ham, 83
" Italian, 84
" Lentil, 31
" Lettuce, 29
" Lettuce,-Bamboo-Sprouts-and-Shrimps, 74
" Lobster, 71
" Lobster, No. 2, 71
" Lobster, No. 3, 71
" Lobster in Ring of Aspic, 72
" Macedoine, 35
" Macedoine of Vegetable, 47
" Mackerel or Bluefish, 60
" Marguerite, 86
" Miroton of Fish-and-Potato, 58
" Mousse-de-Poulet, 81, 82
" Moulded Salmon Salad, 75
" Mousseline of Lobster, 75
" Mushroom with Medallions of Chicken, 80
" Orange-and-Litchi Nut, 88
" Orange-and-Walnut, 92
" Orange-and-Banana, 93
" Oysters in Aspic, 65
" Oyster-and-Celery, 66
" Oyster-and-Sweetbread, 67
" Pâté de Foie Gras in Aspic, 85
" Peach, 15
" Peach-and-Almond, 94
" Peach,-Strawberry-and-Cherry, 95
" Potato, 32, 33
" Potato-and-Nasturtium, 34
" Potato, German Style, 37
" Potato with Mayonnaise, 50
" Russian, 62
" Russian Vegetable, 48
" Salmon, 63
" Salt Mackerel, 61
" Sardine, 69
" Sardine, No. 2, 69
" Sardine-and-Egg, 70
" Scallop, 68
" Shad-Roe-and-Cucumber, 61
" Shells of Fish-and-Mushrooms, 65
" Shrimp, 68
" Shrimp in Cucumber Boats, 67
" Shrimp with Aspic Border, 67
" Spanish, 63
" Spinach-and-Egg, 86
" Spinach-and-Tongue, 85
" Stuffed Cucumber, 49
" Stuffed Beet, 34
" Stuffed Tomato, 40
" Sweetbread-and-Cucumber, 77
" Tomato-and-Artichoke, 44
" Tomato-and-Onion, 36
" Tomato-and-Sweetbread, 40
" Tomato, Horseradish Dressing, 40
" Tomato Jelly, No. 2, 43
" Tomato Jelly with String Beans, 44
" Tomatoes Farces à l'Aspic, 42
" Tomatoes Stuffed with Nuts and Celery, 39
" Tomatoes Stuffed with Cucumber, 41
" Tomatoes Stuffed with Jelly, 42
" Turkey-and-Chestnut, 83
" Turnip with Asparagus Tips, 46
" Turquoise, 94
" White Bean, 32
Salads, Arrangement of, 8
Salads, Decorating with Bag and Tubes, 18
Salads, Dressing of, 6
" , Introduction to Subject, 3
Salads, when Served with French Dressing, etc., 9
" , Serving with Cheese, 10
Salmi of Duck or Game, 208
Salmon Salad, 63
" " , Moulded, 75
Salmon-and-Asparagus Salad, 46
Sandwiches: Aberdeen, 205
" Beet-and-Cream-Cheese, 125
" Beverages Served with, 118
" Bread for, 116
" Caviare Roll, 120
" Celery, 20
" Cheese-and-Bar-le-Duc, 135
" Cheese- " -English-Walnut, 122
" Chicken-and-Nut, 127
" Chicken Roll, 123
" Chicken Salad, 127
" Club, 129
" Corned Beef, 119
" Cress-and-Egg, 122
" Cupid's Butter, 135
" Date-and-Ginger, 132
" Egg-and-Spinach, 122
" Epicurean, 123
" Fig, 131
" Filling for, 116
" French Fruit, 131
" Fruit or Claret Jelly, 134
" Fruit with Whipped Cream, 133
" Green Butter, 126
" Halibut with Aspic Jelly, 128
" Halibut-and-Lettuce, 124
" Ham-and-Egg, 119
" " " Tongue, 119
" Harlequin, 125
" Honey, 132
" Hunters', 136
" Lobster with Aspic, 128
" Lobster Fingers, 124
" Milwaukee, The, 129
" Mosaic, 127
" Mushroom-and-Lobster, 121
" Nasturtium Fold, 125
" Pâté de Foie Gras (Imitation), 122
" Peanut, 125, 126
" Pineapple, 133
" Puff Paste, 133
" Rose Leaf, 132
" Russian, 121
" Sardine, 120
" Shad-Roe-and-Butter, 126
" Tomato, 200
" Tongue-and-Veal, 120
" Tower of Babel, 124
" Violet, 132
" Wedding Sandwich Roll, 129
" Whipped Cream, 133
Sardine Canapés, 177
Sardine-and-Egg Salad, 70
Sardine Mayonnaise, 25
" Rarebit, 185
" Salad, 69
" Sandwiches, 120
Sardines, Curried, 177
" , French Fashion, 177
" on Toast, 181
Sauce for Baba, 216
Sauce, Bacon, 27
" , Bechamel, 205, 210
" , Bernaise, 28
" , Bread, 211
" , Chaud-froid, 101
" , Cherry, 213
" , Hollandaise, 28, 173
" , Ingredients for One cup, 159
" , " " " pint, 160
" , Livournaise, 25
" , Mayonnaise, 22
" , Mushroom, 210
" , Tartare, 25
" , Tomato, 179
Sauces, How to Make, 158
" , Stock for use in, 99
Scallop Salad, 68
Scotch Woodcock, 190, 207
Scrambled Eggs with Cheese, 188
" " " Dried Beef, 189
" " " Ham, 204
" " " Oysters, 166
" " " Smoked Salmon, 188
" " " Tomatoes, 189
" " à la Union Club, 188
Shad-Roe-and-Butter Sandwiches, 126
Shad-Roe-and-Cucumber Salad, 61
Shells of Fish and Mushrooms, 65
Shirred Eggs, 192
Shrimp Salad, 68
" " Aspic Border, 67
" " , Cucumber Boat, 67
" , Bamboo-and-Lettuce Salad, 74
Shrimps with Peas, 175
" à la Poulette, 175
Smoked Salmon with Eggs, 188
Soda-Water, Home-Made, 147
Soufflé, Cheese, 105
Soufflés, " Iced, 108
Spaghetti, Queen Style, 203
Spanish Chocolate, 148
Spanish Salad, 63
Spinach-and-Egg Salad, 86
" with Eggs, 194
" -and-Tongue Salad, 85
Sponge, Pineapple, 217
" , Tapioca and Banana, 218
Stock, Chicken, for Aspic, 99
Stock, Fish, 100
" for Sauces, 99
Straws, Cheese, 106
Strawberry,-Peach-and-Cherry Salad, 95
String Beans, Lyonnaise, 200
Sultana Cocoa, 145
Sweetbread-and-Cucumber Salad, 77
Sweetbreads-and-Brains, To Cook, 16
" " Mushrooms, 196
" Sautéd, 209

Tapioca-and-Banana Sponge, 218
Tartare Sauce, 25
Tea, Beef, in Chafing-Dish, 207
Tea, Five o'clock, 144
Terrapin, Mock, 203
Timbales, Chicken, 210
" , Egg, 211
" , Ham, 214
Toast, Fig, 217
" , Mock Crab, 186
" , Woodcock, 206
Tomato-and-Artichoke Salad, 44
Tomato, Bean-and-Endive Salad, 36
Tomato,-Cress-and-Cucumber Salad, 41
Tomato Jelly, 43
" " Salad, 43, 44
Tomato-and-Onion Salad, 36
Tomato Salad, Horseradish Dressing, 40
Tomato Salad, Stuffed, 40
Tomato Sandwich, 200
" -and-Sweetbread Salad, 40
Tomatoes Farces à l'Aspic, 42
Tomatoes with Scrambled Eggs, 189
Tomatoes Stuffed with Celery and Nuts, 39
Tomatoes Stuffed with Cucumber, 41
" " " Jelly, 42
Tongue-and-Ham Sandwiches, 119
" -and-Spinach Salad, 85
" " Veal Sandwiches, 120
Tower of Babel, 124
Turkey-and-Chestnut Salad, 83
Turnips and Asparagus in Salad, 46
Turquoise Salad, 94
Two Loaves of Wheat Bread, 137

Veal-and-Tongue Sandwiches, 120
Vegetable, Cooked, Salad, 37
Vegetable Salad, Macedoine of, 47
Vegetable Salad, Russian, 48
Vegetables, To Blanch and Cook, 14
" , Curried, 199
" , To Render Crisp, 14
Vinegar, Fines Herbes, 17, 18
" , Nasturtium, 77
" , Tarragon, 17
Violet Sandwiches, 132

Watercress, How to Keep, 16
Wedding Sandwich Rolls, 129
Welsh Rarebit, 183
" " No. 2, 183
" " with Ale, 184
Whipped Cream Sandwiches, 133
White Hashed Potatoes, 199
Wine Cake (Baba), 216
Woodcock Scotch, 190, 207
Woodcock Toast, 206

Yorkshire Rarebit, 186

PRACTICAL COOKING & SERVING

* * * * *

_By Janet McKenzie Hill_

Of the Boston Cooking School

This practical, up-to-date, and comprehensive work contains a "liberal education" in the selection, cooking, and serving of food. It is for the novice and expert alike, and the many illustrations (including pictures of utensils, tables for every sort of meal, decorations for festal occasions, dishes ready for serving, etc.) are absolutely invaluable to every housekeeper.

=With washable aluminum cloth binding and 200 colored and half-tone illustrations. Price, net, $2.00. Postage 20 cents=

The Pleasures of the Table

By George H. Ellwanger

After the engraving by Mariette]

* * * * *