Chapter XXXVIII: Suitable Combinations for Serving (1)

Breakfast Menus

Oranges
Oatmeal with Sugar and Cream
Boiled Ham Creamed Potatoes Pop-overs or Fadges
Coffee

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Quaker Rolled Oats with Baked Apples, Sugar and Cream
Creamed Fish Baked Potatoes Golden Corn Cake
Coffee

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Bananas
Old Grist Mill Toasted Wheat with Sugar and Cream
Scrambled Eggs Sautéd Potatoes Graham Gems
Griddle Cakes
Coffee

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Grape Fruit
Wheatlet with Sugar and Cream
Beefsteak Lyonnaise Potatoes Twin Mountain Muffins
Coffee

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Sliced Oranges
Wheat Germ with Sugar and Cream
Warmed over Lamb French Fried Potatoes Raised Biscuits
Buckwheat Cakes with Maple Syrup
Old Grist Mill Coffee

TABLE LAID FOR BREAKFAST.—_Page 592._
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LUNCHEON TABLE LAID FOR FISH COURSE, SOUP COURSE PRESUMABLY HAVING
BEEN REMOVED.—_Page 594._
]

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Strawberries
Hominy with Sugar and Cream
Bacon and Fried Eggs Baked Potatoes Rye Muffins
Coffee

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Raspberries
Shredded Wheat Biscuit
Dried Smoked Beef in Cream Hashed Brown Potatoes
Baking-Powder Biscuit
Coffee

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Watermelon
Old Grist Mill Rolled Oats with Sugar and Cream
Broiled Halibut Potato Cakes Sliced Cucumbers
Quaker Biscuit
Coffee

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Cantaloupe
Pettijohn’s with Sugar and Cream
Cecils with Tomato Sauce Potato Balls Rice Muffins
Coffee

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Peaches
Farinose with Sugar and Cream
Omelette Potatoes à la Maître d’Hôtel Berry Muffins
Coffee

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Blackberries
H-O with Sugar and Cream Dropped Eggs on Toast
Waffles with Maple Syrup
Coffee

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Pears
Old Grist Mill Rolled Wheat with Sugar and Cream
Corned Beef Hash Milk Toast
Coffee

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Grapes
Cereal with Fruit
Fried Smelts Baked Sweet Potatoes Sliced Tomatoes
Oatmeal Muffins
Coffee

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Oatmeal Mush with Apples
Hamburg Steaks Creamed Potatoes White Corn Cake
Coffee

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Plums and Pears
Cracked Wheat with Sugar and Cream
Baked Beans Fish Balls Brown Bread
Old Grist Mill Coffee

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Sliced Peaches
Germea with Sugar and Cream Brown Bread Toast
Cold Sliced Meat Sautéd Sweet Potatoes
Coffee

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Wheatena with Sugar and Cream
Fish Hash Buttered Graham Toast
Strawberry Short Cake
Coffee

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Grapes
Old Grist Mill Rye Flakes with Sugar and Cream
Lamb Chops Baked Potatoes Raised Muffins
Doughnuts and Coffee

Luncheon Menus

Grilled Sardines
Baked Apples with Cream Rolls Sponge Cake
Cocoa

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Creamed Chicken
Celery Rolls
Grapes and Apples
Tea

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Lamb Croquettes
Dressed Lettuce Baking-Powder Biscuit
Gingerbread Cheese
Tea

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Split Pea Soup Crisp Crackers
Egg Salad Entire Wheat Bread
Oranges
Cocoa

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Cold Sliced Meat Cheese Fondue
Bread and Butter
Sliced Peaches Cookies
Old Grist Mill Coffee

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Broiled Ham Scalloped Potatoes
Brown Bread and Butter
Sliced Oranges Wafers

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Scalloped Oysters Rolls
Dressed Celery
Polish Tartlets Tea

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Salmi of Lamb Olives
Bread and Butter
Cake Chocolate

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Oyster Stew
Oyster Crackers or Dry Toast
Pickles
Cream Whips Lady Fingers

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Scalloped Turkey
Brown Bread Sandwiches
Lettuce Salad Cheese Straws
Tea

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Turban of Fish Saratoga Potatoes
Warmed over Muffins
Nuts Crackers Cheese
Tea

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Cream of Tomato Soup Croûtons
Omelet with Vegetables
Bread and Butter
Bananas Tea

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Salad à la Russe
Graham Bread and Butter
Peach Sauce Scotch Wafers
Tea

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Cold Sliced Tongue
Macaroni and Cheese
Lettuce Salad Crackers
Wafers Coffee

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Salmon Croquettes Rolls
Dressed Lettuce
Strawberries and Cream
Tea

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Beef Stew with Dumplings
Sliced Oranges Cake
Tea

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Lobster Salad Rolls
Raspberries and Cream Wafers
Russian Tea

TABLE LAID FOR FORMAL LUNCHEON.—_Page 596._
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CENTREPIECE FOR LUNCHEON OR DINNER TABLE.—_Page 598._
]

CENTREPIECE FOR THANKSGIVING DINNER TABLE.—_Page 598._
]

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Cold Sliced Corned Beef
Corn à la Southern
Entire Wheat Bread and Butter
Grapes and Pears

Dinner Menus

Cream of Celery Soup
Roast Beef Franconia Potatoes Yorkshire Pudding
Macaroni with Cheese Tomato and Lettuce Salad
Chocolate Cream
Café Noir

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Tomato Soup
Baked Fish Hollandaise Sauce
Shadow Potatoes Cole Slaw
Fig Pudding
Crackers Cheese Café Noir

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Potato Soup
Boiled Fowl Egg Sauce Boiled Rice Mashed Turnips
Celery Vegetable Salad
Bread and Butter Pudding

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Macaroni Soup
Fricassee of Lamb Riced Potatoes Stewed Tomatoes
String Bean and Radish Salad
Fruit and Nuts

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Duchess Soup
Fried Fillets of Halibut Shredded Potatoes Hot Slaw
Beefsteak Pie
Irish Moss Blanc-Mange with
Vanilla Wafers

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Kornlet Soup
Maryland Chicken Baked Sweet Potatoes
Creamed Cauliflower Cranberry Sauce
Dressed Lettuce Polish Tartlets
Café Noir

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Vegetable Soup
Veal Cutlets Horseradish Mashed Potatoes
Cream of Lima Beans Dressed Celery
Cerealine Pudding

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St. Germain Soup
Beefsteak with Oyster Blanket Stuffed Potatoes Spinach
Pineapple Pudding Cream Sponge Cake
Café Noir

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White Soup
Boiled Salmon Egg Sauce Boiled Potatoes Green Peas
Cucumbers
Strawberries and cream Cake

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Tomato Soup without Stock
Braised Beef Horseradish Sauce Scalloped Potatoes
Squash
Baked Indian Pudding Café Noir

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Bisque Soup
Broiled Shad Chartreuse Potatoes Asparagus on Toast
Cucumber and Lettuce Salad
Prune Whip Custard Sauce

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Cream of Pea Soup
Boiled Mutton Caper Sauce Mashed Potatoes
Turkish Pilaf
Graham Pudding Fruit and Nuts

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Turkish Soup
Lamb Chops French Fried Potatoes Apple Fritters
Beet Greens
Caramel Custard Café Noir

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Irish Stew with Dumplings
Fish Croquettes Dinner Rolls Radishes
Custard Soufflé Creamy Sauce
Crackers Cheese

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Black Bean Soup
Halibut à la Créole Potatoes en Surprise
Brussels Sprouts
Swiss Pudding Café Noir

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Cream of Clam Soup
Fried Chicken Boiled Potatoes
Sliced Tomatoes Shell Beans
Peach Short Cake Crackers and Cheese

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Cream of Lima Bean Soup
Roast Duck Mashed Sweet Potatoes
Cauliflower au Gratin
Rice Croquettes with Currant Jelly
Grapes Pears
Crackers Cheese Café Noir

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Chicken Soup
Broiled Sword Fish Cucumber Sauce
Baked New Potatoes Sugared Beets
Strawberry Cottage Pudding
Iced Coffee

Menu for Thanksgiving Dinner

Oyster Soup Crisp Crackers
Celery Salted Almonds
Roast Turkey Cranberry Jelly
Mashed Potatoes Onions in Cream Squash
Chicken Pie
Fruit Pudding Sterling Sauce
Mince, Apple, and Squash Pie
Neapolitan Ice Cream Fancy Cakes
Fruit Nuts and Raisins Bonbons
Crackers Cheese Café Noir

Menu for Christmas Dinner

Consommé Bread Sticks
Olives Celery Salted Pecans
Roast Goose Potato Stuffing Apple Sauce
Duchess Potatoes Cream of Lima Beans
Chicken Croquettes with Green Peas
Dressed Lettuce with Cheese Straws
English Plum Pudding Brandy Sauce
Frozen Pudding Assorted Cake Bonbons
Crackers Cheese Café Noir

A Full Course Dinner

FIRST COURSE

Little Neck Clams or Bluepoints, with brown-bread sandwiches. Sometimes canapés are used in place of either. For a gentleman’s dinner, canapés accompanied with Sherry wine are frequently served before guests enter the dining-room.

SECOND COURSE

Clear soup, with bread sticks, small rolls, or crisp crackers. Where two soups are served, one may be a cream soup. Cream soups are served with croûtons. Radishes, celery, or olives are passed after the soup. Salted almonds may be passed between any of the courses.

CHRISTMAS DINNER TABLE.—_Page 600._
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TABLE LAID FOR RECEPTION.—_Page 602._
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THIRD COURSE

Bouchées or rissoles. The filling to be of light meat.

FOURTH COURSE

Fish, baked, boiled, or fried. Cole-slaw, dressed cucumbers, or tomatoes accompany this course; with fried fish potatoes are often served.

FIFTH COURSE

Roast saddle of venison or mutton, spring lamb, or fillet of beef; potatoes and one other vegetable.

SIXTH COURSE

Entrée, made of light meat or fish.

SEVENTH COURSE

A vegetable. Mushrooms, cauliflower, asparagus, or artichokes are served.

EIGHTH COURSE

Punch or cheese course. Punch, when served, always precedes the game course.

NINTH COURSE

Game, with vegetable salad, usually lettuce or celery; or cheese sticks may be served with the salad, and game omitted.

TENTH COURSE

Dessert, usually cold.

ELEVENTH COURSE

Frozen dessert and fancy cakes. Bonbons are passed after this course.

TWELFTH COURSE

Cracker, cheese, and café noir. Café noir is frequently served in the drawing and smoking rooms after the dinner.

Where wines and liquors are served, the first course is not usually accompanied by either; but if desired, Sauterne or other white wine may be used.

With soup, serve Sherry; with fish, white wine; with game, Claret; with roast and other courses, Champagne.

After serving café noir in drawing-room, pass pony of brandy for men, sweet liqueur (Chartreuse, Benedictine, or Parfait d’Amour) for women; then Crême de Menthe for all.

After a short time Apollinaris should be passed. White wines should be served cool; Sherry should be as near the temperature of the room in which it is served as possible. Champagne should be served very cold by allowing it to remain in salt and ice at least one-half hour before dinner time. Claret, served without cooling, and as it contains so small amount of alcohol, is not good the day after opening.

For a simpler dinner, the third, seventh, eighth, and tenth courses, and the game in the ninth course, may be omitted.

For a home dinner, it is always desirable to serve for first course a soup; second course, meat or fish, with potatoes and two other vegetables; third course, a vegetable salad, with French dressing; fourth course, dessert; fifth course, crackers, cheese, and café noir.

At a ladies’ luncheon the courses are as many as at a small dinner. In winter, grape fruit is sometimes served in place of oysters; in summer, selected strawberries in small Swedish Timbale cases.

Menus for Full Course Dinners

Blue Points
Consommé à la Royal
Olives Celery Salted Almonds
Swedish Timbales with Chicken and Mushrooms
Fried Smelts Sauce Tartare Dressed Cucumbers
Saddle of Mutton Currant Jelly Sauce
Potatoes Brabant Brussels Sprouts
Suprême of Chicken
Mushrooms à la Sabine
Canton Sherbet
Canvasback Duck Olive Sauce
Farina Cakes with Jelly
Celery Salad
Apricot and Wine Jelly
Nesselrode Pudding Rolled Wafers Parisian Sweets
Crackers Cheese
Café Noir

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Little Neck Clams
Consommé au Parmesan
Olives Salted Pecans
Bouchées
Fillets of Halibut à la Poulette with Mayonnaise
Tomatoes Delmonico Potatoes String Beans
Larded Fillet of Beef with Horseradish Sauce
Glazed Sweetbreads
Artichokes with Béchamel Sauce
Sorbet
Broiled Quail with Lettuce and Celery Salad
Banana Cantaloupe
Sultana Roll with Claret Sauce
Cinnamon Bars Lady Fingers Bonbons
Crackers Cheese
Café Noir

☸☸☸☸☸

Anchovy Canapés
Julienne Soup
Olives Celery Ginger Chips
Oyster and Macaroni Croquettes
Stuffed Fillets of Halibut, French Hollandaise Sauce
Tomato Jelly Spring Lamb Potato Fritters
Asparagus Tips with Hollandaise Sauce
Chaud-froid of Chicken
Crême de Menthe Ice
Larded Grouse Bread Sauce Lettuce and Radish Salad
Mont Blanc
Bombe Glacée Sponge Drops Almond Crescents Bonbons
Crackers Cheese
Café Noir

GLOSSARY

_Accolade de perdreaux._ Brace of partridge.

_Agneau._ Lamb.

_Agra dolce (sour sweet)._ An Italian sauce served with meat.

_À la, au, aux._ With or dressed in a certain style.

_Allemande (à la)._ In German style.

_Ambrosia._ Food for the gods. Often applied to a fruit salad.

_Américaine (à l’)._ In American style.

_Ancienne (à l’)._ In old style.

_Angelica._ A plant, the stalks of which are preserved and used for
decorating moulds.

_Asafetida._ A gum resin. Its taste is bitter and sub-acrid, and by
the Asiatics it is used regularly as a condiment.

_Asperges._ _Asparagus._

_Au gratin._ With browned crumbs.

_Aurora sauce._ A white sauce to which lobster butter is added.

_Avena._ Oats.

_Baba Cakes._ Cakes baked in small moulds; made from a yeast dough
mixture to which is added butter, sugar, eggs, raisins, and almonds.
Served as a pudding with hot sauce.

_Bain-Marie._ A vessel of any kind containing heated water, in which
other vessels are placed in order to keep their contents heated.

_Bannocks._ Scottish cakes made of barley or oatmeal, cooked on a
griddle.

_Bards._ Slices of pork or bacon to lay on the breast of game for
cooking.

_Basil._ A pot herb.

_Bay leaves._ Leaves from a species of laurel.

_Béarnaise (à la)._ In Swiss style.

_Béarnaise sauce._ Named from Béarnaise, Swiss home of Henry IV.

_Béchamel (à la)._ With sauce made of chicken stock and milk or cream.

_Beignet._ Fritter.

_Beurre noir._ Black butter.

_Biscuit Glacé._ Small cakes of ice cream.

_Bisque._ A soup usually made from shell-fish; or an ice cream to
which is added finely chopped nuts.

_Blanch (to)._ To whiten.

_Blanquette._ White meat in cream sauce.

_Bœuf braisé._ Braised beef.

_Bœuf à la jardinière._ Braised beef with vegetables.

_Bombe glacée._ Moulded ice cream and ice, or two kinds of ice cream.
Outside of one kind, filling of another.

_Bouchées._ Literally, mouthful. Small patties.

_Bouquet of herbs._ A sprig each of thyme, savory, marjoram, and
parsley.

_Bourgeoise (à la)._ In family style.

_Bretonne sauce._ A stock sauce in which chopped parsley is served.

_Café noir._ Black coffee.

_Cervelles de veau._ Calf’s brains.

_Chartreuse._ A mould of aspic in which there are vegetables; a meat
preparation filling the centre of the mould. Used to denote anything
concealed.

_Chateaubriand._ A cut from the centre of a fillet of beef.

_Chaud-froid._ Literally, hot cold. In cookery a jellied sauce.

_Chou-fleur._ Cauliflower.

_Chutney._ An East India sweet pickle.

_Civet._ A game stew.

_Compotes._ Fruits stewed in syrup and kept in original shape.

_Consommé de volaille._ Chicken soup.

_Côtelettes._ Cutlets.

_Court bouillon._ A highly seasoned liquor in which to cook fish.

_Créole (à la)._ With tomatoes.

_Croûte au pot._ A brown soup poured over small pieces of toast.

_Curry powder._ A yellow powder of which the principal ingredient is
turmeric. Used largely in India.

_De, d’._ Of.

_Devilled._ Highly seasoned.

_Dinde farcie._ Stuffed turkey.

_Dinde sauce céleri._ Turkey with celery sauce.

_Écossaise (à l’)._ In Scottish style.

_En bellevue._ In Aspic jelly. Applied to meats.

_En coquilles._ In shells.

_En papillotes._ In papers.

_Eperlans frits._ Fried smelts.

_Espagnole sauce._ A rich brown sauce.

_Farci-e._ Stuffed.

_Fillet de bœuf piqué._ Larded fillet of beef.

_Flammande (à la)._ In Holland style.

_Foie de veau grillé._ Broiled liver.

_Fondue._ A dish prepared of cheese and eggs.

_Fraises._ Strawberries.

_Frappé._ Semi-frozen.

_Fricassée de poulet._ Fricassee of chicken.

_Fromage._ Cheese.

_Gateau._ Cake.

_Gelée._ Jelly.

_Génevoise (à la)._ In Swiss style.

_Glacé._ Iced or glossed over.

_Grilled._ Broiled.

_Hachis de bœuf._ Beef hash.

_Hoe cakes._ Cakes made of white corn meal, salt, and boiling water,
cooked on a griddle.

_Homard._ Lobster.

_Hors-d’œuvres._ Side dishes.

_Huîtres en coquille._ Oysters in shell.

_Huîtres frites._ Fried oysters.

_Italienne (à l’)._ In Italian style.

_Jambon froid._ Cold ham.

_Jardinière._ Mixed vegetables.

_Kirschwasser._ Liqueur made from cherry juice.

_Kuchen._ German for cake.

_Kümmel._ Liqueur flavored with cumin and caraway seed.

_Lait._ Milk.

_Laitue._ Lettuce.

_Langue de bœuf à l’écarlate._ Pickled tongue.

_Macaroni au fromage._ Macaroni with cheese.

_Macédoine._ A mixture of several kinds of vegetables.

_Maigre._ A vegetable soup without stock.

_Maître d’hôtel._ Head steward.

_Mango._ A fruit of the West Indies, Florida, and Mexico.

_Mango pickles._ Stuffed and pickled young melons and cucumbers.

_Maraschino._ A cordial.

_Marrons._ Chestnuts.

_Menu._ A bill of fare.

_Moru._ Salt cod.

_Noël._ Christmas.

_Noir._ Black.

_Nouilles._ Noodles.

_Noyau._ A cordial.

_Œufs farcis._ Stuffed eggs.

_Œufs pochés._ Poached eggs.

_Omelette aux fines herbes._ Omelet with fine herbs.

_Omelette aux champignons._ Omelet with mushrooms.

_Pain._ Bread.

_Panade._ Bread and milk cooked to a paste.

_Paté de biftecks._ Beefsteak pie.

_Paté de foie gras._ A paste made of fatted geese livers.

_Pigeonneaux._ Squabs.

_Pois._ Peas.

_Pommes._ Apples.

_Pommes de terre._ Potatoes.

_Pommes de terre à la Lyonnaise._ Lyonnaise potatoes.

_Pone cakes._ A cake made in the South, baked in the oven.

_Potage._ Soup.

_Poulets sautés._ Fried chicken.

_Queues de bœuf._ Ox-tails.

_Ragoût._ A highly seasoned meat dish.

_Réchauffés._ Warmed over dishes.

_Removes._ The roasts or principal dishes.

_Ris de veau._ Sweetbreads.

_Salade de laitue._ Lettuce salad.

_Salade de légumes._ Vegetable salad.

_Salpicon._ Highly seasoned minced meat mixed with a thick sauce.

_Selle de venaison._ Saddle of venison.

_Sippets._ English for croûtons.

_Soufflé._ Literally, puffed up.

_Soup à l’oignon._ Onion soup.

_Sucres._ Sweets.

_Tarte aux pommes._ Apple pie.

_Tourte._ A tart.

_Trout saumonée._ Salmon trout.

MISS FARMER’S
SCHOOL OF COOKERY

_Huntington Chambers_

30 HUNTINGTON AVENUE, BOSTON, MASS.

Telephone 1373–2 Back Bay

_ANNOUNCEMENT OF COURSES_

The aim of this School is to afford such instruction as will elevate cookery to its proper place as a science and an art. The courses are so arranged, combining the practical and the theoretical, that the knowledge gained may be applied to daily living. The needs of the body are not forgotten. The classification, composition, and nutritive value of foods are considered. The correct proportion of each of the food-principles necessary for a day’s ration, for those of different age, sex, and occupation, is emphasized, thus enabling the pupil to arrange well-balanced dietaries. Attention is paid to the selection of supplies with reference to economy and utility, thus tending to develop an interest in marketing and accounts.

CLASS LESSONS IN COOKERY

FIRST COURSE

One lesson weekly, for ten consecutive weeks, from 9 A. M. to 12.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Class served at close of lesson to food prepared. Previous to each lesson a talk will be given on food-principles, food-products and their dietetic value, illustrated by charts and blackboard drawings.

_First Lesson_

How to Use a Gas Range Breakfast Cereal Baked Apples Creamed Chicken Boiled Potatoes Potato Border Dry Toast Milk Toast Boiled Coffee

_Second Lesson_

Making and Care of Fire How to Use a Coal Range Corn Soup with Popped Corn Corned Beef Hash Boiled Eggs Dropped Eggs Pineapple Pudding Custard Sauce Filtered Coffee

_Third Lesson_

Mixing and Baking Water Bread Tomato Soup without Stock Crisp Crackers Boiled Fish Egg Sauce Steamed Potatoes Baked Custard Caramel Custard Caramel Sauce Chocolate

_Fourth Lesson_

Mixing and Baking Milk and Water Bread Celery Soup Pan-Broiled Lamb Chops Potatoes au Gratin Turkish Pilaf Newton Tapioca Pudding Apples in Bloom Peanut Cookies

_Fifth Lesson_

Mixing and Baking Entire Wheat Bread Appledore Soup Croûtons Hamburg Steak Maître d’Hôtel Potatoes Baked Macaroni Scalloped Oysters St. James Pudding Hard Sauce

_Sixth Lesson_

Fish Chowder Broiled Oysters Cole Slaw Breakfast Bacon Omelet Golden Corn Cake Norwegian Prune Pudding Ginger Snaps

_Seventh Lesson_

Mixing and Baking Graham Bread Making and Clearing Brown Soup Stock Roast Beef Yorkshire Pudding Franconia Potatoes Spinach Cheese Salad Frozen Chocolate Whipped Cream

_Eighth Lesson_

Vegetable Soup Boston Brown Bread Fish Balls Fried Fish Shredded Potatoes Tomato and Horseradish Salad Custard Soufflé Creamy Sauce Gingerbread

_Ninth Lesson_

Scotch Broth Broiled Scrod Potato Balls Egg Salad Boiled Dressing Graham Muffins Cheese Straws Lemon Tartlets Apple Puffs

_Tenth Lesson_

Chicken Fricassee Rice Croquettes Mashed Sweet Potatoes Baking-Powder Biscuit Apple Fritters Orange Ice Lily Cake White Mountain Cream

SECOND COURSE

Terms: $15.00

_First Lesson_

Sliced Oranges Cereal with Dates Scrambled Eggs (country style) Pan-Broiled Ham Creamed Codfish with Cheese Baked Potatoes Pop-overs Entire Wheat Griddle Cakes with Maple Syrup Boiled Coffee

_Second Lesson_

Oyster Soup Fricassee of Lamb French Fried Potatoes Corn à la Southern Parker House Rolls Potato Salad Apricot Shortcake Cold Cabinet Pudding

_Third Lesson_

St. Germain Soup Bread Sticks Baked Fish with Hollandaise Sauce Lattice Potatoes Cabbage and Celery Salad Cream Dressing Steamed Fig Pudding Yellow Sauce

_Fourth Lesson_

Mock Bisque Soup Broiled Porterhouse Steak with Bearnaise Sauce Lyonnaise Potatoes Quaker Biscuit Oysters and Macaroni Vanilla Ice Cream Chocolate Sauce Rolled Wafers

_Fifth Lesson_

Roast Chicken Potatoes Baked in Half Shells Creamed Cauliflower Cranberry Sauce Fish Croquettes Charlotte Russe Lady Fingers Café Noir

_Sixth Lesson_

White Soup Chicken Croquettes Creamed Peas Banana Fritters Lobster Salad Mayonnaise Dressing Croustades of Savory Oysters Macedoine Pudding Gossamer Gingerbread

_Seventh Lesson_

Bouillon Fried Smelts Sauce Tartare Luncheon Rolls Chicken Salad Milk Sherbet Walnut Cake Confectioners’ Frosting Chocolate Whipped Cream

_Eighth Lesson_

Stuffed Leg of Lamb Currant Jelly Sauce Anna Potatoes Lima Beans Cheese Soufflé Raised Hominy Muffins Tomato Jelly Salad Coffee Soufflé Salted Almonds

_Ninth Lesson_

Clam Soup Larded Fillet of Beef Mushroom Sauce Potatoes en Surprise Devilled Tomatoes Twin Mountain Muffins Squash Pie Orange Sticks

_Tenth Lesson_

Fried Scallops Maryland Chicken Glazed Sweet Potatoes Rice Timbales Corn Fritters Fruit Salad Macaroon Ice Cream Sponge Cake

THIRD COURSE

Terms: $18.00

_First Lesson_

Cream of Mushroom Soup Fried Oysters Philadelphia Relish Beef Tenderloins Sauce Figaro Creamed Brussels Sprouts Dinner Rolls Pomona Frappé Ginger Cream

_Second Lesson_

Royal Soup Smelts à la Menière Crown of Lamb Currant Mint Sauce Brabant Potatoes Swedish Rolls Cheese and Currant Salad Cup St. Jacques

_Third Lesson_

Tomato Bouillon with Oysters Moulded Salmon Cucumber Sauce Larded Grouse Bread Sauce Farina Cakes with Jelly Orange Mint Salad Flowering Ice Cream Sunshine Cake

_Fourth Lesson_

Cream of Scallop Soup Fillets of Chicken Halibut Horseradish Sauce Potato Nests Maryland Croquettes Wine Jelly Orange Delicious Coffee

_Fifth Lesson_

Puff Paste Oyster Patties Chicken and Mushroom Vol-au-Vent Cigarettes à la Prince Henry Zwieback Sorbet

_Sixth Lesson_

Consommé Harlequin Slices Baked Live Lobster Devilled Sauce Braised Ox Joints French Fried Onions French Rolls Salad Chiffonade Almond Tart

_Seventh Lesson_

Lobster Soup Bread Sticks Chicken à la Stanley Sweet Potatoes (Georgian style) Sweetbread Timbales Stuffed Tomato Salad Chocolate Soufflé Whipped Cream

_Eighth Lesson_

Oyster Cocktail Calf’s Liver Stuffed and Larded Cauliflower à la Huntington Lettuce and Cucumber Salad Cheese Balls Frozen Pudding Angel Cake

_Ninth Lesson_

Tapioca Wine Soup Venison Steak with Chestnuts Hashed Brown Potatoes Grape Fruit and Pepper Salad Cheese Croquettes Orange Pekoe Ice Cream Creole Kisses

_Tenth Lesson_

Asparagus Soup Planked Haddock Stuffed Clams Lamb Chops à la Marseilles Hongroise Potatoes Creamed Mushrooms Café Parfait Salted Pecans

COURSE IN CHAFING-DISH COOKERY, SALADS AND DESSERTS

One lesson weekly for ten consecutive weeks, from 2 to 5 P. M. Terms: $15.00

_First Lesson_

Scrambled Eggs (Creole style) Chicken à la McDonald Lobster à la Newburg Tomato Ciboulettes Salad Rolls Quick Bavarian Cream Coffee

_Second Lesson_

Salt Codfish with Cream Mignon Fillets of Beef with Cherry Sauce Mushrooms à la Sabine Waldorf Salad Baking-Powder Biscuit Brown Bread and Cucumber Sandwiches Junket Ice Cream with Peaches

_Third Lesson_

Oysters à la Duxelle Salmi of Duck Macaroni à la Rarebit Devilled Almonds Rye Bread Sandwiches Sultana Roll Claret Sauce

_Fourth Lesson_

Fish à la Provençale Sautéd Chickens’ Livers English Monkey Sweetbread and Cucumber Salad Quick Rolls Meringues Panaché

_Fifth Lesson_

Finnan Haddie à la Delmonico Sautéd Sweetbreads Asparagus Tips Cheese Sandwiches Lettuce and Radish Salad Brioche Fudge Mazarine

_Sixth Lesson_

Shrimp Wiggle Breast of Grouse Sauté Chasseur Grilled Sweet Potatoes Welsh Rarebit Cheese and Olive Salad Date Bread Baked Alaska

_Seventh Lesson_

Lobster and Oyster Ragoût Shad Roe with Celery Curried Vegetables Dressed Lettuce Crackers and Cheese with Bar-le-Duc Currants Orange Trifle

_Eighth Lesson_

Union Grill Devilled Crabs Venison Steak Cumberland Sauce Monte Carlo Salad Club Sandwiches Salted Nuts Café Frappé Whipped Cream

_Ninth Lesson_

Lamb Chops Orange Mint Sauce Sautéd Bananas Croustades of Peas Lettuce and Cucumber Salad French Rusks Fig Cups Hollandaise Punch

_Tenth Lesson_

Spanish Omelet Kippered Herring Chickens’ Livers en Brochette Hot Potato Salad Entire Wheat Rolls Sultana Caramels Frozen Apricots

WAITRESS’S COURSE

One lesson weekly for ten consecutive weeks, from 2 to 4.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Arranged to meet the needs of the young housekeeper as well as the waitress.

_First Lesson_

Care of Dining Room Directions for Sweeping and Dusting Arrangement of Furniture Polishing Dining Table Care of Hard Wood Floors Cutting of Bread Toast Butter Balls Boiled Coffee

_Second Lesson_

Pantry and Ice Box Arrangement Care of Dishes Washing and Wiping Care of Sink, Dish Cloths, Dish Wipers, and Silver Towels Bread and Butter Sandwiches Rolled Bread Boiled and Dropped Eggs Breakfast Cocoa

_Third Lesson_

Laying Breakfast Table Sideboard Serving Table Care of Silver Lettuce Sandwiches Nut and Cheese Sandwiches Filtered Coffee

_Fourth Lesson_

Laying Breakfast Table Sideboard Serving Table Illustrate Serving of Breakfast Clearing of Table Care of China and Glass Anchovy Sandwiches Brown Bread Sandwiches Russian Tea Iced Tea

_Fifth Lesson_

Laying Luncheon Table (without cloth) Sideboard Serving Table Care of Cutlery and Brass Noisette Sandwiches Russian Sandwiches Reception Cocoa Brandy Cocoa

_Sixth Lesson_

Laying Luncheon Table (with cloth) Sideboard Serving Table Illustrate Serving of Luncheon Clearing of Table Care of Lamps Chicken Sandwiches Windsor Sandwiches Chocolate I, II

_Seventh Lesson_

Laying Dinner Table Sideboard Serving Table Care and Laundering of Table Linen French Dressing Dressed Lettuce Egg Salad I Hindoo Salad Lenten Salad Lemonade Fruit Punch

_Eighth Lesson_

Laying Dinner Table Sideboard Serving Table Illustrate Serving of Dinner Clearing of Table Carving Cream Dressing Egg Salad II Nut and Celery Salad Russian Salad Stuffed Tomatoes I, II Café Noir

_Ninth Lesson_

Laying Table for Formal Dinner Sideboard Serving Table Illustrate Serving of Dinner Clearing of Table Mayonnaise Dressing Stuffed Tomatoes III Malaga Salad Brazilian Salad Cucumber Cups with Lettuce Stuffed Peppers Sauterne Cup Claret Cup

_Tenth Lesson_

Laying Table for Reception Cream Mayonnaise Dressing Lobster and Celery Salad Chicken Salad Sweetbread Salad Moulded Salmon, Cucumber Sauce Serving Table Waters and Alcoholic Beverages

COURSE IN SICK-ROOM COOKERY

Arranged for Nurses’ Training Classes. The specialty of the School. One lesson weekly for ten consecutive weeks, by appointment. Eight pupils constitute a class. Terms: $60.00, or $50.00 and travelling expenses if given at hospital.

_First Lesson_

Chemical Composition of Body Food, Illustrate and Define Why Necessary Cookery, Define Why Necessary Water Supply Sandwiches Cold Beverages

_Second Lesson_

Foods, Classification Relation each Class Bears to the Body Milk Supply Dry Toast Buttered Toast Hot Beverages

_Third Lesson_

Food, Correct Proportions for Well-balanced Dietaries Starch, Composition Sources Food Value How Affected by Cooking Cereals Fruits

_Fourth Lesson_

Starch (continued) Combustion How to use a Gas Range Making and Care of Fire Milk Toast Cream Soups Vegetables

_Fifth Lesson_

Proteids
Composition
Sources
Food Value
How Affected by Cooking
Eggs
Egg Desserts
Wafers

_Sixth Lesson_

Fermentation Bread Making and Baking Proteids (continued) Beef Extracts Teas Balls Broths Stews

_Seventh Lesson_

Fish Classification Food Value Digestibility Broiled and Boiled Fish Oysters Clams Potatoes

_Eighth Lesson_

Gelatin Sources Food Value How Affected by Cooking Beefsteak Lamb Chops Macaroni Jellies

_Ninth Lesson_

Fats and Oils Chemistry of Freezing Boning Birds Salads Sherbets Sponge Cake

_Tenth Lesson_

Alcohol Uses Food Value Chicken Sweetbreads Ice Creams Lady Fingers

MARKETING COURSE

One lesson weekly, for four consecutive weeks, from 2 to 4.30 P. M. Four constitute a class. Terms: $5.00. Instruction given by charts, cuts, and visits to market.

SPECIAL LESSONS

Given by appointment. Terms: $2.00. Materials extra.

DEMONSTRATION LECTURES

Wednesdays, at 10 A. M. and 7.45 P. M.

Tickets for Morning Course, ten lectures, with reserved seat $4.00
Single admission .50
Tickets for Evening Course, ten lectures with reserved seat 3.00
Single admission .25

INDEX

Acid, Acetic, 12.
Butyric, 8.
Citric, 13.
Malic, 12.
Oleic, 8.
Oxalic, 13.
Palmitic, 8.
Pectic, 7.
Pectose, 7.
Stearic, 8.
Tannic, 13.
Tartaric, 12.

Acidulated Water, 587.

Aerated Bread, 53.

After-Dinner Coffee, Black, or Café Noir, 38.

Air, 17.

Albumen, 2, 191.

Algonquin Canapés, 555.

Allemande Sauce, 266.

Allspice, 14.

Almond Cakes, 511.
Cookies, 490.
Macaroons, 533.
Omelet, 108.
Soup, 125.
Tart, 504.
Tartlets, 478.

Almonds, Devilled, 565.
how to Blanch, 587.
how to Shred, 587.
Mock, 146.
Salted, I, 535.
Salted, II, 536.

Amber Pudding, 422.

Anchovies, 27.

Anchovy Butter, 273.
Canapés, 554.
Sandwiches, 550.
Sauce, 274.

Angel Cake, 503.
Food, 450.
Parfait, 451.

Apple Fritters I, 349.
Fritters II, 349.
Fritters III, 349.
Ginger, 570.
Jelly, 573.
Meringue, 413.
Pie I, 467.
Pie II, 467.
Porcupine, 570.
Pudding, Steamed, 398.
Sauce, 570.

Apple Sauce, Spiced, 570.
Snow, 413.
Tapioca, 391.

Apples, Baked, 569.
Baked, Sweet, 569.
in Bloom, 416.
Porter, Canned, 578.
Scalloped, 392.

Appledore Soup, 138.

Apricot and Wine Jelly, 421.
Sorbet, 438.
Soufflé, 396.

Apricots, Frozen, 440.

Arrowroot, 6.
Bermuda, 6.

Artichoke Bottoms, 284.
Soup, Cream of, 136.

Artichokes, 283.
Boiled, 283.
Fried, 283.
Stuffed, 284.

Asparagus, 284.
à la Hollandaise, 285.
Boiled, 284.
in Crusts, 285.
in White Sauce, 284.
on Toast, 284.
Salad, 329.
Soup, 123.

Aspic, Birds in, 383.
Individual Chicken Salads in, 345.
Jelly, 382.
Stuffed Olives in, 383.
Stuffing for Chicken in, 384.
Tomatoes in, 382.
Tongue in, 383.

Aurora Sauce, 169.

Baba Cakes, 388.
with Apricots, 389.

Bacon I, 208.
II, 208.
and Liver, 207.
Breakfast, 236.
Chicken Livers with, 253.
Oysters with, 184.
Sweetbreads and, 234.

Baked Alaska, 448.
Apples, 569.
Apples, Sweet, 569.
Bananas I, 571.
Bananas II, 571.

Baked Peaches, 571.
Pears, 571.
Potatoes, 310.
Potatoes in Half Shell, 312.
Potatoes, Sweet, 317.
Quinces, 571.

Baking, 20.

Baking Powder, 52.
Biscuit I, 70.
Biscuit II, 71.

Banana Cake, 516.
Cantaloupe, 427.
Croquettes, 354.
Custard, 413.
Fritters I, 349.
Fritters II, 350.
Ice Cream, 447.
Salad, 338.

Bananas, Baked, I, 571.
Baked, II, 571.
Sautéd, 571.

Banbury Tarts, 475.

Bangor Pudding, 394.

Barbecued Ham, 237.

Barberry Jelly, 574.

Baskets, Cucumber, 328.
Fruit, 479.
Neapolitan, 416.
Orange, 429.

Bass, Baked Fillets of, 169.

Batter I, 348.
II, 348.
III, 348.
IV, 348.
V, 349.
Eggs in, 101.

Batters and Fritters, 348.

Bavarian Cream, Pineapple, 430.
Quick, 430.
Strawberry, 430.

Bean Soup, Baked, 135.
Black, 135.
Cream of Lima, 136.
String, 126.

Beans, 285.
Boston Baked, 238.
Fritter, 148.
Lima, Cream of, 285.
Shell, 285.
String, 285.

Béarnaise Sauce, 98.

Béchamel Sauce, 271.
Yellow, 271.

Beef, 191–193.
à la Mode, 204.
and Rice Croquettes, 359.
Braised, 204.
Cannelon of, 201.
Châteaubriand of, 200.
Corned, 206.
Corned, Hash, 213.
Corned, Hash with Beets, 213.
Corned, How to Boil, 206.
Cottage Pie, 212.
Cutlets of Tenderloin with Chestnut Purée, 199.

Beef, Divisions and Way of Cooking Side of, 193.
Dried with Cream, 213.
Fillet, Larded, 203.
Fillets, Broiled, 198.
Fillets, Cherry Sauce, 199.
Fillets of, à la Moelle, 199.
Fillets, with Stuffed Mushroom Caps, 200.
Fillet with Vegetables, 203.
Flank, Pressed, 205.
Hamburg Steaks, 200.
Meat Cakes, Broiled, 200.
Mignon Fillets of, Sautéd with Sauce Trianon, 199.
Other Parts of Creature used for Food, 194.
Porterhouse Steak with Bordelaise Sauce, 196.
Porterhouse Steak with Mushroom Sauce, 196.
Porterhouse Steak with Tomato and Mushroom Sauce, 196.
Roast, 201.
Roast, Gravy, 202.
Roast, how to Carve, 202.
Roast, Mexican Sauce, 212.
Roast, Yorkshire Pudding, 202.
Stew with Dumplings, 205.
Ways of Warming over, 212.

Beefsteak à la Chiron, 197.
à la Henriette, 197.
à la Mirabeau, 197.
à la Victor Hugo, 197.
Broiled, 195.
Pie, 212.
Planked, 198.
to Broil, 196.
with Maître d’Hôtel Butter, 196.
with Oyster Blanket, 198.

Beet Greens, Boiled, 294.

Beets, Boiled, 286.
Corned Beef Hash with, 213.
Harvard, 286.
Pickled, 286.
Sour Sauce, 286.
Sugared, 286.

Belgian Hare à la Maryland, 260.
Sour Cream Sauce, 260.

Bercy Sauce, 172.

Berkshire Muffins, 75.
Salad in Boxes, 345.

Berry Muffins I, 72.
Muffins II, 72.

Beverages, 32–41.
Fruit, 42–45.
Use of, 32.

Birds in Aspic, 383.
on Canapés, 375.
to Bone, 24.
to Dress for Broiling, 244.

Birthday Cake, 514.

Biscuit, 70.
Baking Powder, I, 70.
Baking Powder, II, 71.
Emergency, 71.
Maryland, 77.
Pin Wheel, 71.
Rye, 56.
Squash, 67.

Biscuit Tortoni in Boxes, 458.

Bisque, Burnt Walnut, 446.
Clam and Tomato, 132.
Ice Cream, 446.
Lobster, 133.
Mock, 140.
Oyster, 133.

Bisques, 110.

Blackberry Jam, 575.
Jelly, 574.
Pie, 467.

Blanc-Mange, Chocolate, 411.
Irish Moss, 411.

Blueberry Pie, 468.
Pudding, Steamed, 399.

Bluefish, 153.
à l’Italienne, 165.
Baked, 165.
Breslin, Baked, 165.

Boiled Dinner, 206.
Dressing I, 324.
Dressing II, 325.
Frosting, 529.

Bolivia Salad, 330.

Bombe Glacée, 452.

Bonbons, 545.
to Dip, 546.

Boning, 24.

Bordelaise Sauce, 196.

Bortchock Consommé, 129.
Soup, 116.

Boston Baked Beans, 238.
Brown Bread, 57.
Cookies, 489.
Favorite Cake, 508.

Bouchées, 379.

Bouillon, 109, 114.
Clam, 129.
Iced, 114.
Tomato, with Oysters, 114.

Braising, 22.

Brandied Peaches, 581.

Brandy Sauce, 409.

Brazilian Salad, 340.

Bread, 46.
Aerated, 53.
and Butter Folds, 549.
and Butter Pudding, 393.
and Butter Pudding (Apple), 393.
Baking, Care of, after, 52.
Baking of, 51.
Boards, 590.
Boston Brown, 57.
Date, 57.
Dough, how to Shape, 50.
Entire Wheat, 55.
Entire Wheat and Flour, 55.
Fermented, 50.
for Garnishing, 69.
German Caraway, 55.
German Coffee, 62.
Graham, 56.
Graham, Steamed, 58.
Griddle-Cakes, 79.
Indian, 58.
Making of, 50.
Milk and Water, 54.
New England Brown, 58.
Omelet, 106.
Pudding, 392.
Pulled, 146.
Rolled, 549.
Rolled Oats, 56.
Rye, 57.
Salad Sticks, 60.
Sauce, 276.
Stale, Uses for, 69.
Sticks, 59.
Swedish, 63.
Swedish Tea Braid, 64.
Swedish Tea Ring, I, 64.
Swedish Tea Ring, II, 64.
Third, 56.
Unfermented, 52.
Water, 54.

Breaded Tongue with Tomato Sauce, 563.

Breakfast Cakes, 70.
Menus, 592–594.
Puffs, 77.

Breast of Quail, Lucullus, 376.

Brewis, 69.

Bride’s Cake, 517.

Brioche (Coffee Cakes), 62.

Broiling, 19.

Broom, Care of, 589.

Broth, Scotch, 221.

Brown Bread Ice Cream, 446.
Bread Milk Toast, 68.
Bread Sandwiches, 552.
Frosting, 529.
Sauce I, 267.
Sauce II (Espagnole), 268.
Sauce, Mushroom, I, 268.
Sauce, Mushroom, II, 268, 363, 374.

Brownies, 495, 511.

Brussels Sprouts, 286.
Sprouts in White Sauce, 287.
Sprouts, Scalloped, 287.

Buckwheat Cakes, 79.

Bunuelos, 362.

Buns, 65.
Hot Cross, 65.

Burns, Remedy for, 591.

Burnt Almond Charlotte, 428.
Almond Ice Cream, 445.
Walnut Bisque Ice Cream, 446.

Butter, 10.
Anchovy, 273.
Clarified, 499.
Cocoanut, 8.
Composition of, 10.
Cups, 538.
Drawn, Sauce, 267.
Green, 383.
Lemon, 181.
Lobster, 273.
Maître d’Hôtel, 273.
Rules for Washing, 461.
Scotch, 539.
Taffy, 539.
to Cream, 586.

Butterine, 8, 11.

Cabbage, 287.
Boiled, 287.
Cole-Slaw, 288.
Escalloped, 287.
German, 288.
Hot Slaw, 288.

Cabinet Pudding, 424.

Café au Lait, 38.

Café Frappé, 439.
Noir, 38.
Parfait, 451.

Caffeine, 35.

Cake, 497–523.
Angel, 503.
Baking of, 499.
Banana, 516.
Birthday, 514.
Boston Favorite, 508.
Bride’s, 517.
Butter, to Mix, 498.
Chocolate, I, 506.
Chocolate, II, 506.
Chocolate Fruit, 512.
Chocolate Marshmallow, 506.
Chocolate Nougat, 506.
Chocolate Sponge, 511.
Chocolate Vienna, 512.
Citron, 509.
Coffee, Rich, 514.
Corn-starch, 516.
Cream, 509.
Cup, 510.
Currant, 509.
Devil’s Food, I, 511.
Devil’s Food, II, 512.
Election, 505.
Fig Éclair, 516.
Fillings and Frostings for, 524–532.
Frosting of, 500.
Fruit, Dark, 515.
Fruit, English, 521.
Fruit, Light, 517.
Golden, 517.
Golden Spice, 513.
Ice Cream, 517.
Imperial, 523.
Jelly Roll, 505.
Lady Fingers, 504.
Lily, 515.
Marshmallow, 516.
Mocha, 503.
Mocha, Walnut, 513.
Molasses Pound, 520.
Moonshine, 503.
Newport Pound, 520.
Nut, 515.
Nut, Spice, 514.
Nut, White, 517.
One Egg, 505.
Orange, 508.
Pans, to Prepare, 499.
Pans, Removing from, 500.
Pound, 520.
Prune Almond, 516.
Queen, 519.
Quick, 508.
Ribbon, 513.
Snow, 515.
Spanish, 510.
Sponge, 502.
Sponge, Cheap, 501.
Sponge, Cream, 501.
Sponge, Hot Water, 501.
Sunshine, 502.
Velvet, 509.
Walnut, 510.
Wedding, I, 522.
Wedding, II, 522.

Cakes, Almond, 511.
Almond Tart, 504.
Baba, 388.
Baba, with Apricots, 389.
Breakfast, 70.
Brownies, 495, 511.
Card, 496.
Chocolate, 491.
Chocolate Dominoes, 507.
Christmas, 520.
Cinnamon, 510.
Cinnamon Bars, 534.
Cocoanut I, 535.
Cocoanut II, 535.
Cocoanut Tea, 477.
Coffee (Brioche), 62.
Cream, 518.
Cream, French, 519.
Cream, French Strawberry, 519.
Crescents, 534.
Dipping of, 531.
Drop, Fried, 81.
Éclairs, 519.
Ginger Pound, 520.
Glazing of, 531.
Griddle, 78.
Horseshoes, 534.
Lemon Queens, 519.
Macaroons, 533.
Macaroons, Almond, 533.
Macaroons, Nut, 495.
Marguerites I, 493.
Marguerites II, 493.
Mocha, 518.
Neuremburghs, 492.
Nut, 515.
Nut Bars, 495.
Petit Four, 502.
Royal Fans, 489.
Rum, 388.
Rye Drop, 81.
Sponge Drops, 504.

Calf’s Brains, to Prepare. 557.
Brains with Scrambled Eggs, 557.
Brains Fritters, 354.
Head à la Terrapin, 210.

Calf’s Heart, 211.
Liver, Stuffed and Larded, 208.

Calvé Tarts, 479.

Calves’ Tongues, 210.
Tongues, Sauce Piquante, 210.

Canapés, 549.
Algonquin, 555.
Anchovy, 554.
Cheese, I, 553.
Cheese, II, 554.
Cheese and Olive, 555.
Fruit, 565.
Lobster, 554.
Lorenzo, 555.
Martha, 554.
Peach, 565.
Sardine, 554.

Candied Orange Peel, 547.

Cane Sugar or Sucrose, 6.

Cannelon of Beef, 201.

Canning and Preserving, 577.
Directions for, 577.
Jars, to Sterilize, 578.

Cantaloupe, how to Serve, 569.
Banana, 427.

Canton Sherbet, 437.

Caper Sauce, 267.

Capers, 14.

Capon, 240.
Boiled, with Cauliflower Sauce, 246.

Capsicum (Cayenne Pepper), 13.

Carafes, how to Wash, 587.

Caramel, 7.
Brandy Sauce, 410.
Charlotte Russe, 428.
Custard, 415.
Frosting I, 530.
Frosting II, 530.
Ice Cream, 445.
Junket, 412.
Nut Frosting, 530.
Opera Frosting, 530.
Sauce, 415.
to Make, 586.

Caramels, Sultana, 543.

Carbohydrates, 2.

Carbon Dioxide, 6.

Card Cakes, 496.

Cardinal Mousse with Iced Madeira
Sauce, 456.
Punch, 440.

Carpets, Sweeping of, 589, 591.

Carrots, 288.
and Peas, 288.
Poulette Sauce, 288.

Casein, 2.
Vegetable, 2.

Casserole of Chestnuts, 376.
of Lamb, 220.
of Rice and Meat, 224.

Cassia, 13.

Cauliflower, 289.
à la Hollandaise, 289.
à la Huntington, 289.
à la Parmesan, 289.
au Gratin, 289.

Cauliflower, Creamed, 289.
Fritters, 350.
Sauce, 276.
Soup, Cream of, 125.

Caviare, 155.
Cayenne, 13.

Cecils with Tomato Sauce, 213.

Ceiling, Smoked, how to Clean, 591.

Celery, 290.
and Cabbage Salad, 329.
Dressed, 329.
Fried, 350.
Fried, with Tomato Sauce, 290.
in White Sauce, 590.
Sauce, 272.
Soup I, 136.
Soup II, 137.
Soup, Cream of, 123.

Cellulose, 7.

Cereal with Fruit, 87.

Cerealine Pudding, 390.

Cereals, 85. Composition of, 85. Table for Cooking, 86.

Chafing-Dish, 556.
Breaded Tongue with Tomato Sauce, 563.
Cheese Omelet, 558.
Clams à la Newburg, 560.
Creamed Sardines, 561.
Devilled Almonds, 565.
Devilled Bones, 565.
Devilled Chestnuts, 565.
Eggs à la Caracas, 558.
Eggs au Beurre Noir, 558.
English Monkey, 563.
Fig Cups, 566.
Fish à la Provençale, 561.
Fruit Canapés, 565.
Grilled Sardines, 561.
Jack’s Oyster Ragout, 559.
List of Dishes for, 557.
Lobster à la Delmonico, 560.
Lobster à la Newburg, 560.
Minced Mutton, 564.
Mutton with Currant Jelly
Sauce, 564.
Oyster Rarebit, 562.
Oysters à la D’Uxelles, 559.
Oysters à la Thorndike, 559.
Peach Canapés, 565.
Sardines with Anchovy Sauce, 561.
Scotch Woodcock, 563.
Scrambled Eggs with Calf’s Brains, 557.
Scrambled Eggs with Sweetbreads, 557.
Shredded Ham with Currant Jelly Sauce, 564.
Shrimps à la Newburg, 560.
Tomato Rarebit, 563.
Union Grill, 558.
Venison Cutlets with Apples, 564.
Welsh Rarebit I, 562.
Welsh Rarebit II, 562.

Chambery Potatoes, 311.

Champagne Punch, 44.
Sauce 269.

Charlotte, Burnt Almond, 428.
Chocolate, 428.
Glacé (Frozen), 459.
Orange, 429.
Russe, 427.
Russe, Caramel, 428.

Chaud-froid of Chicken, 385.
of Eggs, 386.

Cheese, 11.
and Anchovy Sandwiches, 551.
and Currant Salad, 337.
and Olive Canapés, 555.
and Olive Salad, 337.
Balls, 377.
Cakes, 475.
Canapés I, 553.
Canapés II, 554.
Composition of, 11.
Croquettes, 355.
Fondue, 377.
Gnocchi à la Romaine, 352.
Milk, 11.
Milk and Cream, 12.
Omelet, 558.
Salad, 337.
Soufflé, 377.
Soufflé with Pastry, 381.
Sticks, 145.
Straws, 475.
Various Kinds of, 11.
Wafers, 553.

Cherries, Canned, 579.

Cherry Fritters, Maraschino Sauce, 351.

Chestnut Croquettes, 355.
Gravy, 255.
Purée of, 126, 292.
Roulettes, 355.
Soufflé, 398.

Chestnuts, 292.
Baked, 292.
Devilled, 565.
en Casserole, 376.
how to Shell, 587.

Chiccory or Endive, 290.

Chicken à la McDonald, 374.
à la Merango, 250.
à la Providence, 246.
à la Stanley, 246.
and Mushroom Croquettes, 360.
and Oyster Salad, 346.
and Oysters à la Métropole, 261.
Baked, 250.
Blanketed, 249.
Blanquette of, 262.
Braised, 248.
Breslin Potted, 252.
Broiled, 245.
Chartreuse, 263.
Chaud-froid of, 386.
Creamed, 261.
Creamed, with Mushrooms, 261.
Creamed with Potato Border, 261.
Croquettes I, 360.
Croquettes II, 360.
Curry, 252.
Cutlets, 373.
Cutlets of, 372.
en Casserole, 252.
Fillet, to, 245.
Fillet, Large, 245.
Fillet, Mignon, 245.
Fillets of, Sauce Suprême, 374.
Force meat I, 149.
Force meat II, 150, 375.
Fricassee, 248.
Fried, 249.
Fried, Southern Style, 249.
Gravy, 248.
Gumbo, 251.
Hollandaise, 263.
in Baskets, 261.
Jellied, 253.
Lenox, 387.
Livers en Brochette, 376.
Sautéd, 253.
with Bacon, 253.
with Curry, 254.
with Madeira Sauce, 253.
Luncheon, 261.
Maryland, 249.
Moulded, Sauterne Jelly, 387.
Mousse, 374.
Pie, 251.
Planked, 250.
Roast, 247.
Salad Dressing, 325.
Salad I, 344.
Salad II, 344.
Salad, Individual, in Aspic, 345.
Sandwiches, 550.
Scalloped, 262.
Soufflé, 262.
Soup, 120.
Soup with Wine, 118.
Stew, 251.
Stewed with Onions, 246.
Stuffing I, 247.
Stuffing II, 247.
Suprême of, 367.
Timbales I, 365.
Timbales II, 366.
Timbales III, 366.

Chiffonade Salad, 333.

Chili Con Carni, 246.

Chili Sauce, 583.

Chocolate, 39.

Chocolate I, 41.
II, 41.
III, 41.
Blanc-Mange, 411.
Bread Pudding, 393.
Cake I, 506.
Cake II, 506.
Cakes, 491.
Caramels, 539.
Caramels, Nut, 540.
Caramels, Rich, 540.
Charlotte, 428.
Cookies, 491.
Cream, 412.
Cream Candy, 542.
Cream Filling, 524.
Dominoes, 507.
Filling, 525.
Fritters with Vanilla Sauce, 353.
Frosting I, 527.
Frosting II, 528.
Frosting, Boiled, 529.
Frozen, with Whipped Cream, 437.
Fruit Cake, 512.
Fudge Frosting, 531.
Ice Cream I, 444.
Ice Cream II, 444.
Marshmallow Cake, 506.
Mousse, 455.
Nougat Cake, 506.
Pie, 508.
Pudding, 395.
Pudding, Steamed, 400.
Rice Meringue, 398.
Sauce, 408, 418, 443.
Soufflé, 397.
Sponge Cake, 511.
Vienna Cake, 512.

Chondrin, 191.

Chopped Paste, 464.
Pickles, 584.

Chops, Lamb, à la Castillane, 216.
à la Marseilles, 216.
à la Signora, 216.
en Papillote, 217.
French, 215.
Kidney, 214.
Mutton, Breaded, 216.
Mutton, Broiled, 215.
Pan-broiled, 215.
Pan-broiled, à la Lucullus, 376.
Rib, 214.
Pork, with Apples, 236.
Veal, Bavarian, 227.

Chow-Chow, 585.

Chowder, Clam, 143.
Connecticut, 142.
Corn, 141.
Fish, 142.
German, 144.
Lobster, 144.
Rhode Island, 143.

Chowders, 141–144.

Christmas Cakes, 520.
Dinner, Menu for, 600.

Cider Jelly, 419.

Cigarettes à la Prince Henry, 380.

Cinnamon, 13.
Bars, 534.
Cakes, 510.

Citron Cake, 506.

Clam and Chicken Frappé, 132.

Clam and Oyster Soup, 131.
and Tomato Bisque, 132.
Bouillon, 129.
Chowder, 143.
Force-meat, 149.
Frappé, 439.
Soup, Cream of, 132.
Soup with Poached Eggs, 131.

Clams, 156.
à la Grand Union, 186.
à la Newburg, 560.
Fricassee of, 164.
Fritters, 354.
Little Neck, 185.
Roasted, 185.
Steamed, 185.
Stuffed, 370.
Union League, 185.

Claret Consommé, 129.
Cup, 45.
Punch, 42.
Wine, to Remove Stains of, 588.

Clove, 13.

Club French Dressing, 324.
Sandwiches, 552.

Cocktail, Fruit, 569.
Lobster, 186.
Oyster, I, 180.
Oyster, II, 180.
Oyster, III, 180.

Cocoa, 39.
Brandy, 41.
Breakfast, 40.
Cracked, 40.
Reception, 41.
Shells, 40.

Cocoanut Butter, 8.
Cakes I, 535.
Cakes II, 535.
Cream Candy, 542.
Cream Cookies, 489.
Filling, 525.
Naples, Sauterne Sauce, 456.
Pie, 507.
Tea Cakes, 477.

Cod, 152.
Baked, with Oyster Stuffing, 165.
Liver Oil, 152.
Scalloped, 177.
Steaks, Fried, 173.

Codfish, Salt, Creamed, 178.
Hash, 178.

Coffee, 35.
After-dinner, 38.
Boiled, 37.
Buying of, 36.
Cake, Rich, 514.
Cakes (Brioche), 62.
Cream Filling, 524.
Custard, 415.
Filtered, 37.
Fondant, 545.
for One, 38.
Fritters, Coffee Cream Sauce, 353.
Ice Cream, 445.
Ice Cream, in half of Cantaloupe, 445.
Jelly, 419.
Mousse, 454.
Pot of, Small, 38.
Rolls, 63.
Sauce, 443.
Soufflé, 434.
Vienna, 38.

Colbert Consommé, 128.

Collagen, 191.

Colonial Sandwiches, 552.

Columbian Pudding, 424.

Compote of Rice with Peaches, 377.
of Rice with Pears, 378.

Concord Cream, 458.

Condés, 476.

Condiments, 14.

Confections and Frostings, 527.
Bonbons, 545.
Bonbons, to Dip, 546.
Buttercups, 538.
Butter Scotch, 539.
Butter Taffy, 539.
Chocolate Caramels, 539.
Chocolate Caramels, Nut, 540.
Chocolate Caramels, Rich, 540.
Chocolate Cream Candy, 542.
Cocoanut Cream Candy, 542.
Cream Mints, 546.
Cream Nut Bars, 546.
Creamed Walnuts, 543.
Dipped Walnuts, 546.
Fondant, 544.
Fondant, Coffee, 545.
Fondant, Maple, 545.
Fondant, White, 544.
French Nougat, 541.
Glacé Fruits, 547.
Glacé Nuts, 547.
Horehound Candy, 539.
Ice Cream Candy, 538.
Molasses Candy, 537.
Molasses Velvet Candy, 537.
Nougatine Drops, 541.
Nut Bar, 540.
Parisian Sweets, 536.
Peanut Nougat, 540.
Peppermints, 544.
Spun Sugar, 547.
Sugared Popped Corn, 537.
Sultana Caramels, 543.
Tutti-Frutti Candy, 546.
Vinegar Candy, 538.
Wintergreen Wafers, 541.

Consommé, 109, 128.
à la Royal, 128.
au Parmesan, 128.
aux Pâtes, 129.
Bortchock, 129.
Clam, 132.
Claret, 129.
Colbert, 128.
d’Orleans, 129.
Princess, 129.
with Vegetables, 129.

Cookery, 15.

Cookies, Almond, 490.
Boston, 489.
Chocolate, 491.
Chocolate Fruit, 491.
Cocoanut Cream, 489.
Cream, 487.
German Chocolate, 491.
Ginger Snaps, 485.
Hermits, 488.
Imperial, 488.
Jelly Jumbles, 488.
Molasses, 485.
Molasses, Soft, 486.
Nut, 490.
Oatmeal, 487.
Peanut, 490.
Rich, 488.
Sand Tarts, 492.
Seed Cakes, 490.
Spice, 486.
Walnut Molasses Bars, 485.

Copper Boiler, to Clean, 590.

Corn à la Southern, 291.
Cake, Golden, 75.
Cake, Rice, 76.
Cake, Spider, 76.
Cake, Sweetened with Molasses, 75.
Cake, White, 175.
Cake, White, Meal, 76.
Chowder, 141.
Fritters, 291.
Green, 291.
Green, Boiled, 291.
Griddle-Cakes, 78.
Meal Gems, 74.
Meal Mush, 88.
Oysters, 291.
Pudding, 392.
Soup, 137.
Starch, 6.
Starch Cake, 516.
Succotash, 291.

Corned Beef Hash, 213.
Beef Hash with Beets, 213.

Cottage Cheese I, 336.
Cheese II, 337.
Pudding, 395.

Coupe à l’Ananas, 442.
au Marrons, 456.
Sicilienne, 442.

Covington Cream, 450.

Crab and Tomato Salad, 343.
Apple Jelly, 573.
Meat, Indienne, 368.
Meat, Terrapin Style, 370.
Soup, 126.

Crabs, 158.
Devilled, 368.
Mock, 371.
Soft-shelled, 174.
to Clean, 174.

Cracker and Cheese Salad, 336.

Cracker Crumbs (Buttered), 586.
Custard Pudding, 393.

Crackers and Cheese, 145.

Crackers, Crisp, 145.
Souffléd, 145.

Cranberry Frappé, 439.
Jelly, 572.
Pie, 468.
Pudding, Steamed, 399.
Sauce, 572.

Cranberries, Frozen, 440.

Cream, Bavarian (Quick), 420.
Cake, 509.
Cakes, 518.
Cakes, French, 519.
Cakes, French Strawberry, 519.
Cookies, 487.
Dressing I, 324.
Dressing II, 324.
Filling, 524.
French Easter, 432.
Fruit, 431.
Ginger, 429.
Heavy, 425.
Horns, 476.
Ivory, 431.
Mints, 546.
Nut Bars, 546.
of Tartar, 53.
Pie, 468.
Pineapple, 440.
Pineapple Bavarian, 430.
Sauce, 266.
Sauce I, 407.
Sauce II, 407.
Scones, 70.
Spanish, 423.
Strawberry Bavarian, 430.
Tapioca, 415.
Toast, 68.
to Whip, 425.
Whips, 418.

Creamed Walnuts, 543.

Creamy Sauce I, 408.
Sauce II, 408.

Crême aux Fruits, 425.

Crême de Menthe Ice, 437.

Creole Sauce, 278.

Crescents, 534.

Cromesquis à la Russe, 369.

Croquettes, 354.
Banana, 354.
Beef and Rice, 359.
Cheese, 355.
Chestnut, 355.
Chicken I, 360.
Chicken II, 360.
Chicken and Mushroom, 360.
Egg, 104.
Fish, 177.
Lamb, 359.
Lenten, 355.
Lincoln, 361.
Lobster, 358.
Maryland, 360.
Oyster and Macaroni, 357.
Potato, 316.
Potato, French, 316.
Potato, Sweet, 318.
Rice and Tomato, 356.
Rice, Sweet, 356.
Rice, with Jelly, 356.
Salmon, 358.
Vanilla Ice Cream, 444.
Veal, 359.

Croustades of Bread, 378.
of Rice, 378.

Croûtons (Duchess Crusts), 145.

Crullers, 83.

Crustaceans, 156.

Cucumber and Tomato Salad, 328.
Cups with Lettuce, 328.
Pickle, Ripe, 583.
Pickles, Unripe, 584.
Salad, 328.

Cucumber Sauce I, 272.
Sauce II, 272, 387.
Soup, 125.

Cucumbers, 292.
Boiled, 292.
Fried, 292.
Sliced, 292.
Stuffed, 293.

Cumberland Sauce, 259.

Cup Cake, 510.
St. Jacques, 435.

Currant and Raspberry Jelly, 574.
and Raspberry Preserve, 581.
Cake, 509.
Ice, 436.
Jelly, 574.
Jelly Sauce, 276.
Mint Sauce, 219.
Pie, 468.

Currants, Spiced, 582.

Curried Eggs I, 101.
Eggs II, 101.
Potatoes, 321.
Vegetables, 307.

Curry, Chicken, 252.
Dressing, 324.
India, 229.
Lobster, 187.
Mutton, 220.

Curtain and Portière Poles, how to Slip Easily, 591.

Custard, Baked, 414.
Banana, 413.
Boiled, 413.
Caramel, 415.
Chicken, 147.
Coffee, 415.
Egg, 146.
Egg, for Decorating, 384.
Orange, 413.
Peach, 413.
Pie, 469.
Royal, 147.
Soufflé, 396.

Cutlets, Chicken, 373.
Lobster, 358.
of Chicken, 372.
of Sweetbreads à la Victoria, 361.
Russian, 373.
Salmon, 358.
Tenderloin, with Chestnut Purée, 199.
Veal, 226.
with Asparagus Tips, 234.

Damson Jelly, 575.
Preserves, 580.

Dandelions, 294. Date Bread, 57. Pie, 469.

Dates, Stuffed, I, 535.
Stuffed, II, 535.

De John’s Salad, 340.

Delmonico Ice Cream, with Angel Food, 450.
Potatoes, 319.

Demi-glacé aux Fraises, 457.

Desserts, Cold, 411–429.

Devil’s Food Cake I, 511.

Devil’s Food Cake II, 512.

Devilled Almonds, 565.
Bones, 565.
Chestnuts, 565.
Crabs, 368.
Oysters, 368.
Scallops, 369.

Dextrine, 5.

Dextrose, 6.

Dinner, Boiled, 206.
Menus, 597–603.

Dipped Walnuts, 546.

Disinfectants, 591.

Doors and Drawers, to Prevent Creaking of, 591.

Doughnuts I, 82.
II, 82.
III, 83.
Raised, 81.

Doughs, 50.

Dover Egg-beater, Care of, 590.

Drawn Butter Sauce, 267.

Dresden Patties, 380.

Drop Cakes, Fried, 81.
Cakes, Rye, 81.

Dropped Eggs (Poached), 95.

Dry Toast, 67.

Duchess Potatoes, 312.
Soup, 121.

Duck, 241.
Braised, 257.
Peanut Stuffing for, 257.
Roasted, 257.
Salmi of, 264.
Varieties of, 241.

Dumplings, 205.

Dutch Apple Cake, 64.

East India Salad, 337.

Éclairs, 519.

Eels, 152.
Fried, 174.

Egg Balls I, 146.
Balls II, 146.
Croquettes, 104.

Egg Custard, 146.
Custard for Decorating, 146, 384.
Farci I, 103.
Farci II, 103.
Salad I, 336.
Salad II, 336.
Sandwiches, 550.
Sauce I, 267.
Sauce II, 267.
Soufflé, 103.
Timbales, 104.

Eggplant, Fried, I, 293.
Fried, II, 293.
Scalloped, 294.
Stuffed, 293.

Eggs, 94.
à la Benedict, 97.
à la Buckingham, 99.
à la Caracas, 558.
à la Commodore, 97.
à la Finnoise, 96.
à la Goldenrod, 100.
à la Juliette, 104.
à la Lee, 97.
à la Livingston, 99.
à la Parisienne, 104.
à la Sidney, 102.
à la Suisse, 96.
à la Turk, 99.
au Beurre Noir, 558.
au Gratin, 100.
Baked or Shirred, 97.
Boiled, 95.
Buttered, 99.
Buttered, with Tomatoes, 100.
Chaud-froid of, 385.
Composition of, 95.
Curried, I, 101.
Curried, II, 101.
Dropped, 95.
Freshness of, how to Determine, 95.
Fried, 100.
Ham and, 237.
Huntington, 102.
in Batter, 101.
Keeping, Ways of, 95.
Lucanian, 103.
Mornay, 105.
Planked, 95.
Poached, à la Reine, 96.
Poached, à la Tripe, 97.
Poached, with Clam Soup, 131.
Poached, with Sauce Béarnaise, 98.
Scalloped, 101.
Scrambled, 98.
Scrambled, Country Style, 99.
Scrambled, with Anchovy
Toast, 99.
Scrambled, with Calf’s Brains, 557.
Scrambled, with Sweetbreads, 557.
Scrambled, with Tomato Sauce, 98.
Shirred, 97.
Stuffed, 102.
Stuffed, in a Nest, 102.
Susette, 96.
Waldorf Style, 98.
with Spinach à la Martin, 107.

Election Cake, 505.

Emergency Biscuit, 71.

Endive, 290.

English Fruit Cake, 521.
Meat Pie, 472.
Monkey, 563.
Plum Pudding I, 404.
Plum Pudding II, 404.

Entire Wheat Paste, 465.

Entrées, 348–389.
Apple Fritters I, 349.
Apple Fritters II, 349.
Apple Fritters III, 349.
Aspic Jelly, 382.
Baba Cakes, 388.
Baba Cakes with Apricots, 389.
Banana Croquettes, 354.
Banana Fritters I, 349.
Banana Fritters II, 350.
Beef and Rice Croquettes, 359.
Birds in Aspic, 383.
Birds on Canapés, 375.
Bouchées, 379.
Breast of Quail Lucullus, 376.
Bunuelos, 362.
Calf’s Brain Fritters, 354.
Cauliflower Fritters, 350.
Chaud-froid of Chicken, 385.
Chaud-froid of Eggs, 386.
Cheese Balls, 377.
Cheese Croquettes, 355.
Cheese Fondue, 377.
Cheese Soufflé, 377.
Cheese Soufflé with Pastry, 381.
Cherry Fritters, Maraschino Sauce, 351.
Chestnut Croquettes, 355.
Chestnut Roulettes, 355.
Chicken à la McDonald, 374.
Chicken and Mushroom Croquettes, 360.
Chicken Croquettes I, 360.
Chicken Croquettes II, 360.
Chicken Cutlets, 373.
Chicken in Aspic, 383.
Chicken, Lenox, 387.
Chicken Livers en Brochette, 376.
Chicken Mousse, 374.
Chicken Timbales I, 365.
Chicken Timbales II, 366.
Chicken Timbales III, 366.
Chocolate Fritters with Vanilla Sauce, 353.
Cigarettes à la Prince Henry, 380.
Clam Fritters, 354.
Coffee Fritters, Coffee Cream Sauce, 353,
Compote of Rice with Peaches, 377.
Compote of Rice with Pears, 378.
Crab Meat, Indienne, 368.
Crab Meat, Terrapin Style, 370.
Cromesquis à la Russe, 369.
Croustades of Bread, 378.
Cutlets of Chicken, 372.
Cutlets of Sweetbreads à la Victoria, 361.
Devilled Crabs, 368.
Devilled Oysters, 368.
Devilled Scallops, 369.
Egg Custard for Decorating, 384.
Epigrams of Sweetbread, 361.
Farina Cakes with Jelly, 352.
Fillets of Chicken, 374.
Fillets of Game, 373.
Flûtes, 388.
Fried Celery, 350.
Fruit Fritters, 350.
Gnocchi à la Romaine, 352.
Halibut Marguerites, 369.
Halibut Timbales I, 364.
Halibut Timbales II, 364.
Ham Timbales, 366.
Jellied Vegetables, 385.
Lamb Chops, Pan Broiled, à la
Lucullus, 376.
Lamb Croquettes, 359.
Lenten Croquettes, 355.
Lincoln Croquettes, 361.
Lobster Cream I, 365.
Lobster Cream II, 365.
Lobster Croquettes, 358.
Lobster Cutlets, 358.
Lobster Timbales I, 364.
Lobster Timbales II, 364.
Macaroni Timbales, 363.
Martin’s Specialty, 371.
Maryland Croquettes, 360.
Mayonnaise of Mackerel, 386.
Mock Crabs, 371.
Moulded Chicken, Sauterne Jelly, 387.
Moulded Salmon, Cucumber Sauce, 386.
Olives, Stuffed, in Aspic, 383.
Omelet Soufflé, 379.
Orange Fritters, 350.
Oyster and Macaroni Croquettes, 357.
Oyster Crabs à la Newburg, 357.
Oyster Crabs, Bouchées of, 369.
Oyster Crabs, Fried, 369.
Oysters à la Somerset, 357.
Patties, 379.
Patties, Dresden, 380.
Patties, Russian. 380.
Pimento Timbales, 363.
Quail Pies, 381.
Queen Fritters, 352.
Ramequins Soufflés, 377.
Rice and Tomato Croquettes, 356.
Rice Croquettes, Sweet, 356.
Rice Croquettes with Jelly, 356.
Rice Croustades, 378.
Rice Timbales, 363.
Rissoles, 379.
Rissoles of Lamb, à l’Indienne, 381.
Rum Cakes, 388.
Russian Cutlets, 373.
Salmon Croquettes, 358.
Salmon Cutlets, 358.
Sardines Fried in Batter, 351.
Shad Roe with Celery, 370.
Soufflé au Rhum, 378.
Spaghetti Timbales, 363.
Sponge Fritters, 353.
Spring Mousse, 384.
Strawberry Baskets, 362.
Stuffed Clams. 370.
Stuffing for Chicken in Aspic, 384.
Swedish Timbales, 362.
Sweetbread à la Mont Vert, 371.
Sweetbread and Mushroom Timbales, 366.
Sweetbread in Peppers, 372.
Sweetbread Mousse, 367.
Sweetbread Ramequins, 371.
Tomato Fritters, 351.
Tomatoes in Aspic, 382.
Tongue in Aspic, 383.
Veal Croquettes, 359.
Vol-au-vents, 379.
Zigaras à la Russe, 380.

Espagnole Sauce (Brown) II, 268.

Fadges, 77.

Fancy Cakes and Confections, 533–548.

Farina Cakes with Jelly, 352.
Soup, 120.

Fat, 8.
for Frying, test, 21.
Margarin, 8.
Olein (Liquid), 8.
Palmitin (Semi-Solid), 8.
Stearin (Solid), 8.
Suet. 8.
to Clarify, 21.
to Try Out, 21.

Fats and Oils, 8.

Fermentation, 49.
Acetic, 49.
Alcoholic, 49.
Lactic, 49.

Fermented Bread, 50.

Fibrin, 2, 191.

Figaro Sauce, 275.

Fig Cups, 566.
Éclair Cake, 516.
Filling, 526.
Ice Cream, 447.
Pudding I, 403.
Pudding II, 403.

Fillet, Chicken to, 245.
of Beef, Larded, 283.

Fillets of Bass or Halibut, Baked, 169.
of Beef, à la Moelle, 199.
of Beef, Broiled, 198.
of Beef, Cherry Sauce, 199.
of Beef (Mignon), Sautéd, with Sauce Figaro, 199.
of Beef (Mignon), Sautéd, with Sauce Trianon, 199.
of Beef with Stuffed Mushroom Caps, 250.
of Beef with Vegetables, 203.
of Fish, à la Bement, 171.
of Game, 373.
of Haddock, White Wine Sauce, 170.
of Halibut, à la Poulette, 170.
of Halibut with Brown Sauce, 169.

Filling, Chocolate, 525.
Chocolate Cream, 525.
Cocoanut, 525.
Cocoanut, Lemon Cream, 526.
Cream, 524.
Cream, Coffee, 524.
Cream, French, 524.
Fig, 526.
Lamb, 381.
Lemon, 525.
Lobster and Oyster, 188.
Marshmallow Paste, 526.
Nut or Fruit, 525.
Orange, 525.
Pistachio Paste, 526.
Prune Almond, 526.
Strawberry, 524.

Finiste Sauce, 279.

Finnan Haddie, 152.
à la Delmonico, 179.
Baked, 179.
Broiled, 179.

Fire, 16.
how to Build, 17.

Fish, 151.
à la Crême, 176.
à la Provençal, 561.
and Egg Croquettes, 177.
Balls, 178.
Blue (Pomatomidæ), 153.
Chowder, 142.
Cod, 152.
Composition of, 161.
Cooked in Boiling Water, 160.
Cooking, to Prepare for, 159.
Cooking, Ways of, 160.
Croquettes, 177.
Eels, 152.
Finnan Haddie, 152.
Flounder, 153.
Force Meat I, 148.
Force Meat II, 149.
Freshness of, to Determine, 151.
Fried, Russian Style, Mushroom Sauce, 174.
Haddock, 152.
Halibut (Pleuronectidæ), 152.
Hash, 177.
Herring, 155.
Herring, Kippered, 179.
Mackerel, 154.
Mackerel, Snapping, 153.
Mackerel, Spanish, 154.
Perch, 152.
Salad, with Cucumbers, 343.
Salmon, 154.
Salt, 152.
Sardines, 27.
Shad, Jack, 154.
Shad, Roe, 154.
Smelts, 153.
Sole, 153.
Stock, 109.
Stock, Soups with, 129.
Stuffing I, 164.
Stuffing II, 165.
Sword, 152.
Table Showing Composition of, 161.
to Bake, 161.
to Bone, 160.
to Broil, 161.
to Clean, 159.
to Fillet, 160.
to Fry, 161.
to Skin, 159.
Trout, 153.
Turban of, 176.
Turbot, 153.
Ways of Using Remnants of Cooked, 176.
White, 153.
White and Oily, 152.