Chapter I: Front Matter

_Seasoning
Suggestions_
]

Lea & Perrins' Sauce is manufactured from the choicest ingredients collected from various countries and scientifically blended under the most sanitary conditions.

It has earned its world-wide reputation by always maintaining the highest standard of quality through several generations.

Messrs. Lea & Perrins alone hold the recipe for manufacturing the original Worcestershire Sauce, and the flavor and quality of their sauce is the recognized standard throughout the world.

It is known in South Africa, in India, in far China and Japan, in South America, in Canada, as well as America.

It stands on the tables of every-equipped dinning car, steamship line, luxurious hotel and in millions of homes: the housekeeper also uses it in cooking to give zest and unequalled flavor to the simple but delicious dishes which she prepares at home.

Every bottle of the original Worcestershire Sauce bears their signature, thus:

If Lea & Perrins' signature does not appear on the wrapper and label, it is not the original Worcestershire.

When ordering sauce, order by the name "Lea & Perrins" and thus get the original Worcestershire.

For additional copies of this book, write

_Lea & Perrins_
241 WEST STREET, NEW YORK, N. Y.

_Seasoning
Suggestions_

Revealing the Chef's Seasoning
Secrets for Improving over One
Hundred and Fifty Dishes with
Lea & Perrins' Sauce

_Lea & Perrins_
241 West Street, New York, N. Y.

Copyright, 1922, by John Duncan's Sons
New York, N. Y.

ALPHABETICAL INDEX TO RECIPES

Recipe Page

A Salad Dressing Made Without Oil, 29

An Uncooked Tomato Catsup, 30

Appetizer Dressing, 4

Apple Chutney, 31

Bacon Omelet, 22

Baked Bean Soup, 13

Baked Egg, 20

Basic Brown Dressing, 9

Basic Recipe for Croquettes, 15

Basic Sauce for Timbales, 17

Basic White Dressing, 10

Beef Stew, 18

Beet Ball Appetizer, 5

Bearnaise Dressing, 11

Casserole of Veal with Carrots and Peas, 19

Cauliflower Dressing, 10

Celery Dressing, 10

Cheese and Egg Filling, 26

Cheese and Mayonnaise Filling, 26

Cheese and Nut Filling, 26

Cheese and Pepper Filling, 26

Cheese and Tomato Rarebit, 25

Cheese Dressing, 10

Cheese Omelet, 22

Cheese Sandwich Fillings, 26

Cheese Souffle, 23

Chicken a la King, 25

Chicken Cutlets, 15

Chicken Souffle, 23

Chicken Timbales, 17

Chiffonade Mayonnaise, 28

Chow Chow, 32

Clam Chowder, 12

Consomme, 14

Cooked Salad Dressing, 29

Corn Chowder, 13

Corn Omelet, 22

Corn Soup, 14

Creamed Eggs, 25

Creamed Salmon, 25

Creamed Shrimps, 25
Other Creamed Dishes, 25

Creole Dressing, 9

Creole Oyster Gumbo, 14

Creole Rice, 23

Devilled Egg Appetizer, 5

Devilled Eggs, 30

Egg and Bacon Filling, 27

Egg and Olive Filling, 26

Egg and Pimento Filling, 27

Egg and Tomato Filling, 27

Egg Balls for Soup, 14

Egg Dressing, 11

Egg in Nest, 20

Egg Yolks in Soup Garnishing, 14

English Chowder, 12

Fish Chowder, 12

Fish Cutlets, 16

Fish Salads, 29

Fish Timbales, 17

Flaked Fish Filling, 27

Fluffy Mayonnaise, 28

Fluffy Omelet, 21

French Dressing, 29

Fried Eggs, 20

Fried Polenta, 19

Fruit Salad, 30

Grated Cheese Filling, 26

Green Mayonnaise, 28

Green Pepper Dressing, 29

Ham Omelet, 22

Ham Souffle, 23

Ham Timbales, 17

Hollandaise Dressing, 11

Italian Chowder, 13

Jelly Dressing, 10

Julienne Soup, 13

Kidney or Chicken Liver Omelet, 22

Lamb Kidney Stew, 19

Lea & Perrins' Clam Cocktail, 5

Lemon Dressings, 11 and 29

Macaroni and Cheese, 23

Macaroni Croquettes, 16

Macaroni Garnish, 14

Maitre de Hotel Dressing, 11

Mayonnaise Dressing, 28

Meat and Cheese Filling, 27

Meat and Mayonnaise Filling, 27

Meat and Tomato Filling, 27

Minced Meat Filling, 27

Mint Dressing, 11

Mushroom Appetizer, 5

Mushroom Catsup, 31

Mushroom Croquettes, 16

Mushroom Dressing, 9

Mushroom Souffle, 23

Mushroom Soup, 13

Mustard Relish, 32

New York Fish Chowder, 12

Olive and Pepper Souffle, 23

Olive Dressings, 9 and 29

Onion Dressing, 10

Oyster Dressing, 10

Oyster or Clam Appetizer, 5

Oyster Souffle, 23

Panned Oysters, 25

Peanut or Walnut Croquettes, 16

Pickle Dressing, 10

"Pigs in Blankets", 25

Plain Butter Dressing, 11

Plain Cuts of Meat Filling, 27

Plain Omelet, 21

Plain Souffle, 22

Poached Eggs, 20

Polenta, 19

Potato Chowder, 13

Potato Salad, 30

Ragout of Mutton or Lamb, 18

Red Mayonnaise, 28

Red Pepper Rarebit, 25

Red Pepper Relish, 31

Rice Croquettes, 16

Roasted Meat Loaf, 19

Rolled Sandwiches, 27

Roquefort Dressing, 29

Russian Mayonnaise, 28

Salmon Cutlets, 16

Sardine Appetizer, 5

Sardine Filling, 27

Sardine Omelet, 22

Scalloped Rice and Cheese, 23

Scrambled Eggs, 21

Shirred Egg, 21

Shrimp Appetizer, 5

Soft-Boiled Egg, 20

Spaghetti Soup, 13

Spanish Dressing, 10

Spanish Omelet, 22

Split Pea Soup, 13

Surprise Croquettes, 16

Sweet Potato Croquettes, 16

Tartare Sauce, 28

Tomato Appetizer, 5

Tomato Chutney, 31

Tomato Dressing, 9

Tomato Omelet, 22

Tomato Soup, 13

Veal Croquettes, 15

Vegetable Omelet, 22

Vegetable Salad, 30

Welsh Rarebit, 24

White Mayonnaise, 28

CONTENTS

Chapter Page

I The New Dinner Appetizer 4

Dishes Improved with Lea & Perrins' Sauce on the Table 6

Dressings and Gravies 7

II How to Improve Dressings and Gravies with Lea & Perrins'
Sauce 8

Different Kinds of Dressings 8

How and When to Season Dressings with Lea & Perrins'
Sauce 9

Brown Dressings 9

White Dressings 10

Drawn Butter Dressings 11

Miscellaneous Dressings 11

III Chowders and Soups 12

Garnishings for Soup 14

IV Croquettes, Timbales, Casseroles, Stews and Other Meat
Dishes 15

Timbales 17

Stews and Casserole Dishes 18

V Eggs, Omelets, Souffles, Creole and Rice Dishes 20

Omelets and Souffles 21

Rice and Creole Dishes 23

VI Chafing Dish Suppers 24

VII Sandwich Fillings 26

Cheese Sandwich Fillings 26

Egg Sandwich Fillings 26

Meat Sandwich Fillings 27

Fish Sandwich Fillings 27

VIII Salad Dressings and Salads 28

IX Catsups, Chutneys, Pickles and Home-Made Relishes 30