Chapter XIX: Preface (19)

Crab Cocktail, Moscovite
Clear Bortsch in Cups
Salted Almonds Ripe Olives
Sand Dabs, Meuniere
Sweetbread Cutlets, St. Germain
Chateaubriand, Sauce Madere
Artichokes
Pommes Fondantes
Sorbet au Champagne
Roast Imperial Squab
Salad de Saison
Ice Cream
Mignardises
Coffee

_Prudential Insurance Company_, May 24, 1919:

Cherry Stone
Clear Green Turtle
Salted Almonds Ripe Olives
Aiguillette of Sole, Marjory
Filet Mignon with Fresh Mushrooms
Flageolet aux Fines Herbes
Potato Chateau
Orange Sherbet
Roast Imperial Squab
Chiffonade Salad
Fancy Ice Cream
Assorted Cakes
Coffee

_Mr. Henry T. Scott_, May 19, 1915:

Bouchees Fui with Cocktail
Fresh Caviar
California Oyster Soup
Almonds Olives
Sand Dabs, Saute, Meuniere
Pommes Parisienne, Persillade
Breast of Duck
New String Beans
Chicory and Escarole Salad
Mousse of Fresh Strawberries
Assorted Cakes
Coffee

_Dinner in honor of Baron S. Goto, given by Consul General T. Ohta_:

Grapefruit and Orange au Marasquin
Potage Lemardelais
Salted Pecans Ripe Olives
Bass Under Glass with Fresh Mushrooms
Noisette of Baby Lamb, Colbert
String Beans
Sorbet Mikado
Breast of Chicken, Lucullus
Potatoes Julienne
Cold Fresh Asparagus, Mustard Sauce
Fancy Ice Cream
Friandises
Demi Tasse
_White Wine_ _Red Wine_
_Champagne_
_White Creme de Menthe_
_Cognac_
_Cigarettes_
_Cigars_

_Mr. Raphael Weill_, May 13, 1915:

California Oysters on Half Shell
Brandade
Saddle of Lamb
Petits Pois a la Francaise
Chicory
Blanc Mange
Petits Fours
Coffee

_Mrs. George Marye_, July 20, 1915:

Grapefruit Supreme
Salted Almonds and Pecans
Fillet of Sand Dabs, Mornay
Noisettes of Lamb, Sauce Diable
Corn
Boneless Squab, Stuffed
Hearts of Lettuce, Russian Dressing
Fresh Peach Ice Cream
Assorted Cakes
Coffee

_Mrs. H. Sinsheimer_, October 27, 1915:

Toke and California Oysters
Einlauf Suppe
Almonds
Frogs Raphael, Weill
Eingedampfte Chicken
French Fried Potatoes
String Beans au Beurre
Bottoms of Artichokes, Lettuce Victor
Orange Souffle Glace St. Francis
Fancy Cakes
Coffee

_Retail Dry Goods Association_, October 10, 1916:

Blue Points
Potage Lord Mayor
Celery Olives Almonds
Fillet of Sole, Bagration
Tournedos Forestiere
Potatoes Noisette
Peas Etuve
Champagne Punch
Roast Squab Chicken
Salade de Saison
Frozen Diplomate Pudding
Fancy Cakes
Coffee

_Golden Gate Thoroughbred Breeders' Association_, September 19, 1915:

Toke Points
Clear Turtle
Celery Olives Almonds
Aiguillette of Sole, Marguery
Vol au Vent Vaupaliere
Filet Mignon Madere
Peas a la Francaise
Champagne Punch
Breast of Squab
Potatoes Noisettes
Salade de Saison
Fancy Ice Cream
Assorted Cakes
Coffee

_Fire Chief's Banquet of San Francisco_, September 30, 1915:

Toke Points
Potage Lord Mayor
Celery Olives Almonds
Fillet of Bass, Mariniere
Tournedos with Fresh Mushrooms
Peas a la Francaise
Potato Risolee
Roman Punch
Roast Squab
Salade de Saison
Fancy Ice Cream
Assorted Cakes
Coffee

_Telephone Pioneers of America_, September 21, 1915:

Caviar d'Astrakan
Toke Points
Potage Windsor
Celery Almonds Olives
Ecrevisses Voltaire
Mousse de Ris de Veau Royal
Chateaubriand Bayard
Petits Pois a la Francaise
Sorbet Ambassadrice
Poitrine de Guinea aux Fines Herbes
Pommes Noisettes
Salade Veronica
Glaces Fantaisies
Mignardises
Cafe Noir

_West Virginia Banquet_ (_West Virginia Building, Exposition Grounds_), November 5, 1915:

Toke Points
Strained Gumbo, Princesse
Celery Olives Almonds
Fillet of Bass, Joinville
Sweetbread Braise with Peas
Champagne Punch
Roast Imperial Squab
Pommes Chateau
Salad de Saison
Fancy Ice Cream
Assorted Cakes
Coffee

_Mrs. Henry T. Scott_, August 30, 1915:

Canape Caviar with Cocktail
Clear Bortsch in Cups
Cheese Straws
Salted Pecans
Sand Dabs, Meuniere
Mousse of Virginia Ham
Timbale of Spinach
Breast of Pheasant, Lucullus
Salad Veronica
Coupes Curasco
Fancy Cakes
Coffee

_Carlos Sanjinis_ (_Bolivian Consul_), August 23, 1915:

Toke Points
Green Turtle Soup, Xerxes
Almonds Olives Celery
Lobster Newburgh
Noisette of Lamb, Perigordine
Peas a la Francaise
Pommes a la Reine
Champagne Punch
Breast of Chicken, Virginia Ham
Celery Victor
Fancy Ice Cream
Assorted Cakes
Coffee

_Papyrus Club_, May 15, 1918.

Coupe Printaniere au Kirsch
Consomme Tomato Chantilly
Olives
Sand Dabs, Meuniere
Pommes Hollandaise
Chateau Briand Forestiere
Cold Asparagus, Mustard Sauce
Meringue Glacee
Demi Tasse

_Dinner to Mr. Thomas Coleman, Manager Hotel St. Francis_, September 26, 1918.

Toke Points
Clear Turtle
Olives Almonds
Ecrevisses Voltaire
Breast of Chicken, Colbert
Peas Etuve Potatoes Fondante
Hearts of Lettuce St. Francis
Fancy Ice Cream
Cakes Caroline
Coffee

_Mrs. Anita Baldwin_, August 14, 1915:

Fruit Salad Supreme
Consomme
Almonds Olives
Frogs, Neptune
Mousse of Virginia Ham
Puree of Fresh Artichokes
Breast of Chicken
Pommes Soufflee
Alligator Pears
Pudding Nesselrode
Fancy Cakes
Coffee

_Mrs. E. H. Stotesbury_, July 25, 1915:

Astrakan Caviar
Chicken Broth
Cheese Straws
Salted Pecans and Almonds
Sand Dabs, Tempis
Pommes Parisienne
Virginia Ham
English Spinach
Corn Lieb
Breast of Squab Chicken
Salad Ravajole
Coupes Fraise
Fancy Cakes
Coffee
Candy

_Monsieur Gregoire, French Building, P. P. I. E._, November 15, 1919:

Bouchees Fines
Huitres Mignonnettes
Bisque d'Ecrevisses
Almonds Celery Olives
Truite de Riviere
Tournedos Cheron
Pommes Soufflee
Poitrine de Volaille, Virginie
Coeur de Laitue
Glace Madeleine
Friandises
Coffee

_Students Army Training Corps_, December 7, 1918.

Oyster Cocktail
Potage Mongol
Olives Celery Almonds
Filet of Sole, Joinville
Roast Imperial Squab
Peas Etuve Potatoes Parisienne
Salad de Saison
Fancy Ice Cream
Assorted Cakes
Coffee

_Mr. Jesse Lillienthal (Luncheon)_, November 7, 1918.

California Oyster Cocktail
Olives Celery
Filet Mignon Grilled
Pommes Chateau
New String Beans
Individual Alaska
Demi Tasse

_Mr. Mulcahy_, February 26, 1918:

Toke Points Mignonnette
Clear Bortsch in Cups
Celery Olives Almonds
Ecrevisses Voltaire
Noisette of Lamb with Fresh Mushrooms
Peas Etuve--Pommes Lorette
Breast of Duck
Fried Hominy
Endive, Victor Dressing
Asparagus Glacee
Assorted Cakes
Cafe Marcel

_Colonel Tessier_, November 4, 1918:

Potage St. Germain
Almonds
Fillet Sand Dabs, Sauce Ecrevisses
Poulet Poele
Pommes Champs Elysees
Petits Pois Parisienne
Lettuce Salad, Fines Herbes
Soufflee, Vanilla Sauce
Fruit
Coffee

_Mr. T. Ohta_:

Blue Points Mignonnette
Clear Green Turtle Soup
Salted Nuts Celery Olives
Ecrevisses Voltaire
Mackerel Mikado
Jumbo Squab, Parisienne
Asparagus, Hollandaise
Salad Fruitiere
Fresh Figs, Sake
Friandises
Demi Tasse

_Luncheon to Major Harley, Mr. French and Friends_, November 5, 1918:

Ecrevisses Gourmets Cold
Broiled Chicken
Peas Etuve--Potatoes Champs Elysees
Cream Cheese and Bar le Duc
Demi Tasse

_Mr. M. J. Cohen_, April 16, 1917:

Toke Points
Potage Lord Mayor
Celery Olives Almonds
Terrapin Maryland
Whole Squab Chicken
Potatoes Chateau
Cold Asparagus, Figaro
Fancy Ice Cream
Cakes
Demi Tasse

_Mr. Mogi_, January 16, 1918:

Fresh Caviar on Ice Socle
Clear Green Turtle, Amontillado
Almonds Celery Olives
Frogs Legs, Michels
Sweetbread aux Truffes
Petits Pois
Goose Liver with Apples
Punch Mikado
Pheasant, Bread Sauce
Potatoes Champs Elysees
Melon Richelieu
Cakes
Coffee

INDEX

The Classified Index follows on pages 398 to 412, inclusive. The general Alphabetical Index is on pages 413 to 430 inclusive.

CEREALS

Boiled farina in milk, July 6
Fried hominy, Oct. 29
Force and cream, Oct. 30; Nov. 8
Germea, Nov. 22
Grape-nuts, Nov. 15
Hominy, Oct. 28
Malta vita, Nov. 16
Pearl grits, March 5
Pearl grits with cream, Nov. 11
Pettijohns, Oct. 29
Shredded wheat biscuits, Nov. 10

CHEESE

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

CHICKEN

A la King, Nov. 11
Austrian fritters, April 22
A l'Estragon, March 8
Boiled fowl, Oct. 29
Breast of chicken, Alexandra, Dec. 21
Breast of chicken with Virginia ham, Feb. 22
Breast of chicken with figs, Sept. 22
Breast of chicken, James Woods, Oct. 25
Baked chicken with rice, March 19
Broiled chicken, Tyrolienne, May 28
Breast of chicken en aspic, July 26
Boiled fowl, celery sauce, Aug. 21
Chicken croquettes, Dec. 23
Cold chicken, Isabella, Sept. 20
Coquille of chicken, Mornay, Oct. 12
Diva, Nov. 13
Deviled chicken's legs, April 30
Deviled chicken's legs with Virginia ham, Sept. 3
Edward VII, Dec. 9
Essence of chicken in cup, Feb. 6
En cocotte, Bazar, Oct. 20
Fried, Maryland, Jan. 20
Fried, Villeroi, June 26
Fried, Savoy, Sept. 8
Fried, country style, Nov. 12
Fricassee, a l'ancienne, June 27
Hash, Victor, Dec. 3
Hash, on toast, Feb. 15
Hash, a l'Italienne, Oct. 9
Leon X, Oct. 17
Livers, saute, forestiere, Feb. 8
Livers saute, au Madere, Dec. 14
Plain, roasted, Oct. 27
Patties, Toulouse, May 12
Potpie, home style, Feb. 18
Saute, Ambassadrice, Dec. 6
Saute, Marengo, Dec. 8
Saute, Parisienne, Feb. 12
Saute, Montmorency, Feb. 23
Saute, Salonika, March 3
Saute, Hongroise, March 17
Saute, Portugaise, March 18
Saute, Chasseur, April 3
Saute, D'Austin, April 16
Saute, Madeleine, April 29
Saute, Demidoff, May 3
Saute, au Madere, May 13
Saute, Amphitian, May 16
Saute, demi-deuil, May 31
Saute, Archiduc, June 14
Saute, Viennoise, July 3
Saute, Lafitte, July 7
Saute, Alsacienne, Aug. 31
Saute, Josephine, Oct. 13
Stuffed chicken with California raisins, Oct. 23
Tyrolienne, March 26
Valencienne, Jan. 7

SQUAB CHICKEN

Broiled, Nov. 23
Michels, July 22
Plain potted, Jan. 10
Saute, Sutro, Feb. 26

CAPON

Galantine, July 19
Stuffed, Bruxelloise, Feb. 27
Stuffed, St. Antoine, Jan. 4

BEEF

Braised beef, with calf's feet, Dec. 4
Beefsteak, Provencale, Jan. 13
Beefsteak, Bismarck, Jan. 18
Beef tongue, boiled, Jan. 29
Beef a la mode, May 21
Braised beef, June 12
Beef marrow, Princess, July 8
Braised beef, comfortable, Sept. 7
Beefsteak, Jussien, Oct. 3
Baked porterhouse, Oct. 11
Beef tongue, Menschikoff, Oct. 15
Beef tongue, Parisienne, March 11
Broiled tenderloin steak, Nov. 8
Broiled sirloin steak, Cliff House, June 9
Corned beef and cabbage, Jan. 27
Corned beef hash, March 31
Corned beef hash, browned, March 31
Corned beef hash, au gratin, March 31
Chipped beef on toast, June 8
Filet mignon, April 14
Filet mignon, Athenienne, June 16
Filet mignon, Bayard, March 4
Filet mignon, Cheron, May 25; Nov. 29
Filet mignon, Du Barry, Sept. 11
Filet mignon, Marechale, May 20
Filet mignon, Trianon, April 14
Fillet of beef, Charcutiere, April 15
Fillet of beef, Cendrillon, May 5
Fillet of beef, Lombarde, May 12
Fillet of beef, Balzag, June 26
Fillet of beef, Dumas, Aug. 14
Hamburg steak, Nov. 9
Hashed fillet of beef, Sam Ward, April 29
Larded sirloin of beef, Nov. 20
Larded tenderloin of beef, April 28
Larded tenderloin of beef, Montbasson, April 28
Larded tenderloin of beef, St. Martin, June 1
Larded tenderloin of beef, Vigo, June 22
Larded tenderloin of beef, Lili, July 2
Larded tenderloin of beef, Sigurd, Sept. 16
Larded rump of beef, June 12
Miroton of beef, en bordure, Dec. 2
Minced tenderloin, a l'estragon, Feb. 21
Meat croquettes, Oct. 11
Ox tail braise, May 4
Planked sirloin steak, Jan. 22
Porterhouse steak, Bercy, May 20
Porterhouse steak, Jolly, June 20
Planked sirloin steak, St. Francis, July 17
Rump steak, Bercy, Oct. 31
Roast top sirloin of beef, Nov. 21
Rheinbraten, Nov. 26
Rump steak, Dickinson, Aug. 25
Roast beef, Jules Albert, Aug. 18
Roast sirloin, fermiere, June 14
Roast sirloin, Mounet-Sully, Aug. 7
Roast tenderloin, Berthieu, July 13
Roast tenderloin, Boucicault, Oct. 10
Roast tenderloin, vert pre, July 24
Sirloin steak, sauce Madere, Nov. 4
Sirloin of beef, roasted, Nov. 5
Sirloin steak, marchand de vin, Feb. 11
Sweet-sour beef tongue, March 1
Sirloin steak, Dickinson, April 7
Small tenderloin steak, Demidoff, April 17
Sour schmorrbraten, May 16
Smoked beef tongue, with spinach, May 22
Small tenderloin steak, Fedora, May 27
Steak, Tartare, July 21
Small sirloin steak a la Russe, July 29
Salisbury steak, Stanley, Sept. 14
Small tenderloin steak, Cercle Militaire, Sept. 23
Sirloin steak, Saxonne, Sept. 29
Small tenderloin steak, Nicholas II, Sept. 30
Sirloin steak, Braconiere, Oct. 7
Steak and kidney pie, Nov. 17
Tenderloin of beef, larded, Nov. 2
Tenderloin of beef, Cubaine, April 19
Tenderloin of beef, Cumberland, April 22
Tenderloin of beef, Brillat Savarin, May 15
Tenderloin of beef, Voisin, June 4
Tenderloin of beef, Moderne, Aug. 3
Tenderloin of beef, Gambetta, Aug. 9
Tenderloin steak, Marseillaise, June 25
Tenderloin steak, Polonaise, April 25
Tournedos Massenet, Nov. 22
Tournedos Bordelaise, May 8
Tournedos Nicoise, May 17
Tournedos Bayard, May 30
Tournedos, Vaudeville, June 29
Tournedos, Porte Maillot, July 10
Tournedos, Cafe Julien, Sept. 1
Tenderloin steak, Bernardi, Oct. 13

BREAD, ETC.

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

DUCKS, TAME

Breast of duck, Virginia style, April 26
Breast of duck, April 26
Roast Muscovy duck, Sept. 24
Roast tame duckling, Nov. 9

EGGS

FRIED
Fried, Oct. 29
Infante, Aug. 19
In oil, Jan. 29
With chives, May 30
With salt pork, Sept. 2
A la Russe, Jan. 29
A la tripe, Feb. 12
Bacon and eggs, Nov. 5
Bagration, Feb. 15
Basque, June 23
Belmont, June 6
Biarritz, May 31
Bennett, Sept. 27
Bonne femme, Oct. 7
Bordelaise, March 2
Buckingham, Aug. 16
Canada, Aug. 28
Castro, Oct. 1
Coquelin, April 13
Don Juan, Aug. 26
Fedora, June 2
Gastronome, March 13
Grazienna, Sept. 1
Ham and eggs, Oct. 29
Lenox, Aug. 22
McKenzie, Oct. 11
Meyerbeer, Aug. 20
Mery, Jan. 21
Mirabeau, Jan. 12
Montebello, Aug. 6
Moscow, July 12
Oudinot, June 19; Jan. 20
Sarah Bernhardt, March 7
St. Catherine, July 17
St. George, April 9
Suzette, July 29
Virginia ham and eggs, April 12
Venetian, in chafing dish, April 1

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

SCRAMBLED
Scrambled, Oct. 28
Belley, Sept. 23
Bullit, Oct. 4
Caroline, July 6
Havemeyer, July 9
Lucullus, July 19
Magda, Oct. 13
Marseillaise, May 25
Mauresque, Aug. 13
Mayence, July 21
Nantaise, Sept. 13
Norwegian, Sept. 28
Pluche, July 31
Pocahontas, March 23
Raspail, April 14
Sarah Bernhardt, Oct. 6
Texas Clover, April 2
With anchovies, Nov. 29
With asparagus tips, Dec. 8
With bacon, Feb. 6
With cheese, June 14
With cheese, Swiss, July 5
With chives, March 30
With fine herbs, Dec. 22
With ham, Nov. 6
With lobster, Sept. 11
With morocquaine, Nov. 22
With morrilles, Jan. 22
With smoked beef, Oct. 28
With smoked salmon, July 24
With tomatoes, Aug. 25
With truffles, March 11

SHIRRED EGGS
Shirred, Nov. 7
Amiral, June 21
Antoine, June 16
Au beurre noir, Nov. 9
Argenteuil, June 8
Bercy, Nov. 24
Bienvenue, July 14
Brunswick, Sept. 30
Careme, March 21
Caroli, Sept. 3
Chipolata, Jan. 24
Conte, Oct. 12
Creole, Dec. 13
De Lesseps, Aug. 25
Epicurienne, April 18
Imperial, Sept. 19
Jockey Club, Sept. 6
Lorraine, April 15
Meyerbeer, March 5
Metternich, Oct. 19
Ministerielle, Dec. 25
Monaco, June 5
Mornay, Jan. 5
Nicoise, July 24
Opera, Aug. 24
Turque, April 30
With bananas, May 27
With parsley, Feb. 7
With peppers, July 8

POACHED
Poached, Oct. 30
Agostini, June 10
A la Reine, Feb. 28
Andalouse, Oct. 10
Argenteuil, Oct. 9
Aromatic, Dec. 4
Au fondu, June 11
Balti, Aug. 17
Bar le Duc, July 20
Benedict, Dec. 9; Feb. 3
Beaujolais, Jan. 6
Benoit, Aug. 29
Bernadotte, Aug. 31
Blanchard, June 17
Bombay, June 20
Boston Style, Oct. 8
Bresilienne, Feb. 11
Celestine, June 26
Chambord, Aug. 30
Chateaubriand, May 6
Chambery, Sept. 10
With clams, Creole, Feb. 1
Colbert, June 13
Colonel, Feb. 26
Columbus, May 28
Creole, July 4
Crossy, April 4
d'Artois, April 27
Dauphine, Sept. 17
Derby, Sept. 20
Diane, Dec. 20
d'Orleans, Aug. 9
Florentine, Sept. 9
Gambetta, Jan. 13
Germaine, Sept. 7
Gourmet, April 26; July 11
Henri IV., Nov. 23
Hongroise, May 23
Indienne, Dec. 19
Isabella, Sept. 18
Lackmee, Feb. 7
Malakoff, May 3
Maltaise, March 9
Marlborough, July 16
Martha, Feb. 25
Mexicaine, Sept. 24
Mirabel, May 16
Mounet-Sully, March 3
Nantaise, Oct. 14
Oriental, Jan. 1
Patti, Aug. 1
Paulus, April 16
Perigordine, July 28
Persanne, Dec. 29
Piedmontase, July 30
Presidential, May 27
Princesse, March 17
Rothschild, Feb. 20
Sans Gene, Nov. 25
St. Laurent, April 3
St. Pierre, May 17
Taft, Oct. 3
Talleyrand, Feb. 24; April 7
Tivoli, Dec. 2
Troubadour, Feb. 13
Vanderbilt, May 26
Velour, Oct. 5
Vilna, Aug. 4
Virginia, April 12
Waterloo, May 19
Zingara, Dec. 31
Zurlo, Oct. 17

EGGS MOLLET
Auben, Sept. 5
A l'aurore, Oct. 16
Bordelaise, Aug. 12
Cream sauce, Aug. 3
Florentine, Aug. 18
Moliere, Sept. 11

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

FISH

Admiral, Jan. 31
Alaska black cod, broiled, Feb. 4
Alaska black cod, kippered in cream, Aug. 8
Alaska black cod, smoked, broiled, Oct. 9
Alaska black cod, smoked in cream, Oct. 22
Alaska candlefish, broiled, Feb. 25
Alsatian fish, Oct. 22
Barracouda, aux fines herbes, Nov. 2
Barracouda, broiled, sauce Rougemont, Sept. 1
Bass, aiguillettes of, Massena, March 14
Bass, dijonnaise, March 12
Bass, fillet of, Argentina, June 17
Bass, fillet of, Brighton, July 5
Bass, fillet of, Dieppoise, Dec. 8
Bass, fillet of, Duglere, May 9
Bass, fillet of, Menton, March 17
Bass, fillet of, 1905, Nov. 20
Bass, fillet of, shrimp sauce, Dec. 4
Bass, Nicoise, May 31
Bass, paupiettes of, March 20
Bass, Provencale, Jan. 6
Bass, timbale of, Feb. 11
Bignon, Jan. 11
Black bass, Cambaceres, Dec. 15
Black bass, Heydenreich, July 16
Black bass, planked, Sept. 3
Black bass, Tournon, July 11
Bluefish, broiled, maitre d'hotel, Nov. 13
Bouillabaisse, Marseillaise, Dec. 12
Brook trout, boiled, Romanoff, Oct. 14
Brook trout, broiled, with bacon, April 8
Brook trout, Cafe de Paris, Oct. 25
Brook trout, Cambaceres, Oct. 8
Brook trout, Meuniere, April 4
Brook trout, Miller style, April 13
Brook trout, Volper, Aug. 18
Butterfish, saute Meuniere, Oct. 31
Catfish, saute Meuniere, April 6
Codfish balls, Dec. 12
Codfish, boiled, Flamande, Aug. 20
Codfish, boiled, Horose, Dec. 16
Codfish, cakes, April 16
Codfish or other white fish, boiled, Oct. 28
Codfish, picked, in cream, Dec. 19
Codfish, salt, Biscayenne, June 24
Codfish, salt, Nova Scotia, March 23
Codfish steak, a l'Anglaise, Aug. 14
Chambord, Feb. 20
Court bouillon, Feb. 26
Ecrevisses, Voltaire, Oct. 16
Eels, Mariniere, Aug. 28
Finnan haddie, broiled, Dec. 28
Finnan haddie, in cream, Oct. 31
Fish, cold, Michels, June 29
Fish dumplings, Feb. 11
Flounder, fillet of, Cafe Riche, Dec. 28
Flounder, fillet of, Cansale, Feb. 7
Flounder, fillet of, Chevreuse, Dec. 6
Flounder, fillet of, Chilienne, Sept. 6
Flounder, fillet of, Circassienne, May 17
Flounder, fillet of, Meissonier, Jan. 7
Flounder, fillet of, Norvegienne, Oct. 10
Flounder, fillet of, Piombino, June 11
Flounder, fillet of, Pompadour, May 2
Flounder, fillet of, St. Avertin, July 13
Frogs' legs, Dilloise, June 20
Frogs' legs, fried, Espagnole, July 22
Frogs' legs, Greenway, May 27; Sept. 11
Frogs' legs, Jerusalem, Feb. 19
Frogs' legs, Mariniere, Jan. 23
Frogs' legs, saute a sec, Oct. 29
Frogs' legs, saute a sec, Dec. 27
Halibut, Boitel, July 2
Halibut, broiled, Alcide, May 22
Halibut, broiled, maitre d'hotel, Nov. 7
Halibut, fillet of, Bristol, May 4
Halibut, fillet of, Cubaine, Aug. 10
Halibut, fillet of, Lilloise, May 30
Halibut, fillet of, Mornay, Dec. 15
Halibut, fillet of, Venitienne, May 26
Halibut, Metternich, Oct. 11
Halibut, Richmond, April 30
Halibut, scalloped, with cheese, April 15
Herring, fresh, a l'Egyptienne, Oct. 20
Kingfish, Argentine, July 29
Kingfish, Meuniere, Dec. 17
Kingfish, Ubsala, June 25
Kippered herring, broiled, March 21
Mackerel, broiled, anchovy, butter, Aug. 15
Mackerel, salted, boiled, Nov. 2
Matelote, of fish, March 9
Montebello, Jan. 17
Papillote, Feb. 8
Papillote, Club style, Feb. 8
Patties, Bagration, Dec. 20
Perch, au Bleu, June 22
Perch, fillet of, St. Charles, May 24
Perch, Meuniere, Jan. 2
Pompano, Bateliere, June 19
Pompano, broiled, Havanaise, March 23
Pompano, Cafe Anglaise, March 18
Pompano, fillet of, Pocharde, Oct. 15
Pompano, saute, d'Orsay, Oct. 14
Pompano, meuniere, Nov. 4
Pompano, Vatel, June 13
Rock cod, boiled, Fleurette, Nov. 4
Rock cod, fillet of, Nantaise, March 27
Royal, Jan. 10
Russe, Jan. 13
Salmon belly, salted, melted butter, June 5
Salmon, boiled, Badu-Cah, Sept. 17
Salmon, boiled, Diplomate, June 1
Salmon, boiled, Fidgi, May 14
Salmon, boiled, Princesse, Jan. 4
Salmon, boiled, sauce mousseline, Nov. 5
Salmon, boiled, Villers, April 21
Salmon, Mirabeau, April 15
Salmon, braised, Parisienne, Dec. 11
Salmon, broiled, a la Russe, July 8
Salmon, broiled, St. Germaine, July 21
Salmon, cold, smoked, Nov. 1
Salmon, concourt, June 26
Salmon, smoked, broiled, March 5
Salmon steak, broiled, Nov. 21
Salmon steak, Calcutta, Aug. 6
Salmon steak, Colbert, Sept. 9
Salmon steak, Hongroise, June 15
Sand dabs, Carnot, Sept. 16
Sand dabs, David, May 13
Sand dabs, fried fillet of, sauce verte, April 25
Sand dabs, Gaillard, Sept. 7
Sand dabs, Grenobloise, May 28
Sand dabs, Meuniere, Oct. 27
Sardines on toast, Jan. 29
Scallops, Poulette, Oct. 9
Sea bass, boiled, Hollandaise, March 3
Sea bass, Montebello, July 24
Shad, baked, with raisins, April 16
Shad, broiled, Albert, March 8
Shad, broiled, maitre d'hotel, Feb. 19
Shad and roe, baked, a l'Americaine, April 24
Shad and roe, planked, April 3
Shad roe, Bordelaise, May 12
Shad roe, Bordelaise, May 29
Shad roe, broiled, maitre d'hotel, Jan. 7
Shad roe, broiled, Ravigote, March 24
Shad roe, broiled, with bacon, March 20
Shad roe, en bordure, June 4
Sheepshead, boiled, cream sauce, Feb. 17
Sheepshead, boiled, sauce Hollandaise, Nov. 13
Skate, au beurre noire, Nov. 21
Smelts, broiled, Americaine, Oct. 17
Smelts, fillet of, Stanley, May 3
Smelts, fried, Nov. 6
Smelts, planked, en bordure, Nov. 19
Sole, aiguillettes of, Hoteliere, Feb. 15
Sole, aiguillettes of, Mariniere, Feb. 23
Sole, Colbert, May 25
Sole, cold fillet of, Raven, Dec. 1
Sole, Dejazet, Oct. 21
Sole, fillet of, au vin blanc, Oct. 30
Sole, fillet of, Bercy, Feb. 21
Sole, fillet of, Bretonne, April 10
Sole, fillet of, Castelanne, Jan. 15
Sole, fillet of, Cardinal, April 24
Sole, fillet of, Choisy, Feb. 13
Sole, fillet of, Diplomate, Dec. 10
Sole, fillet of, Doria, May 15
Sole, fillet of, Florentine, Dec. 26
Sole, fillet of, Francaise, July 10
Sole, fillet of, Gasser, Jan. 4
Sole, fillet of, Joinville, Dec. 13
Sole, fillet of, Judic, Oct. 13
Sole, fillet of, Lord Curzon, May 18; Jan. 18
Sole, fillet of, Mantane, June 6
Sole, fillet of, Marechale, Feb. 9
Sole, fillet of, Marguery, May 1; Dec. 24
Sole, fillet of, Maximilian, Dec. 17
Sole, fillet of, Meissonier, Sept. 15
Sole, fillet of, Montmorency, July 1; July 23
Sole, fillet of, Normande, Jan. 8
Sole, fillet of, Orly, March 18
Sole, fillet of, Paul Bert, Sept. 25
Sole, fillet of, Paylord, Aug. 5
Sole, fillet of, Pondichery, Sept. 10
Sole, fillet of, Rose Caron, Jan. 25
Sole, fillet of, St. Cloud, April 18
Sole, fillet of, St. Malo, Dec. 2
Sole, fillet of, St. Nizaire, June 12
Sole, fillet of, Suchet, May 7
Sole, fillet of, Talleyrand, June 18
Sole, fillet of, Turbigo, March 11
Sole, fillet of, under glass, March 24
Sole, fillet of, Valeska, Dec. 31
Sole, fillet of, Villeroi, March 13
Sole, fillet of, Voisin, April 14
Sole, fried fillet of, Remoulade, Dec. 30
Sole, Heloise, Oct. 18
Sole, small fried fillet of, March 18
Spanish mackerel, broiled, aux fines herbes, Jan. 9
Striped bass, boiled, Indian soy sauce, Aug. 31
Striped bass, Buena Vista, June 27
Striped bass, planked, Nov. 27
Striped bass, Portugaise, Dec. 18
Striped bass, stewed, Americaine, Aug. 24
Tahoe trout, boiled pepper sauce, May 29
Tahoe trout, boiled, sauce mousseline, June 7
Tahoe trout, boiled, Vatchette, May 20
Tomcods, fried, March 6
Tomcods, Meuniere, Feb. 2
Tomcods, Montmorency, April 29
Trout, boiled, plain, Nov. 1
Trout, fillet of, Rachel, June 2
Turbot, aiguillettes of, Bayard, June 14
Turbot, boiled, nonpareil, Aug. 16
Turbot, fillet of, Bagration, Oct. 2
Turbot, fillet of, Bateliere, July 27
Turbot, fillet of, Bonnefoy, March 7
Turbot, fillet of, Daumont, Jan. 3
Turbot, fillet of, Jean Bart, June 8
Turbot, fillet of, Nesles, April 3
Turbot, fillet of, Sarcey, April 12
Turbot, fillet of, Tempis, July 31
Turbot, fillet of, Windsor, April 27
Victoria, Feb. 28
Vol au vent of salmon, Genoise, May 1
Whitefish, baked, St. Menehould, Aug. 2
Whitefish, boiled, Netherland style, Jan. 1
Whitefish, broiled, maitre d'hotel, Nov. 15
Whitebait, fried, March 15
Whitebait on graham bread, Nov. 26
Yarmouth bloater, Nov. 15

FRUIT

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

FRUIT, COOKED

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

GAME

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

GOOSE

Goose liver saute, Dec. 6
Goose liver saute, aux truffes, Dec. 6
Goose, stuffed, with chestnuts, Jan. 18

GARNITURES FOR ENTREES, ETC.

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

HORS D'OEUVRES

Antipasto, Feb. 6
Artichokes, fresh, a la Russe, Oct. 7
Barquette a l'Aurore, Jan. 14
Canape Eldorado, Oct. 3
Canape Hambourgeoise, Oct. 30
Canape Julia, Feb. 22
Canape Martha, Dec. 11
Canape Monte Carlo, Dec. 29
Canape Norway, May 31
Canape, P. P. I. E., Oct. 24
Canape Riga, Nov. 19
Canape Romanoff, April 1
Canape St. Francis, July 11
Canape Regalia, Nov. 12
Canape Thon Marine, Aug. 21
Canape of anchovies, Nov. 2
Canape of caviar, Oct. 28
Canape of chicken, March 3
Canape of lobster, Aug. 13
Canape of raw meat, Feb. 19
Canape of raw beef, May 22
Canape of sardines, Nov. 6
Caviar, Nov. 16
Cold fonds d'artichauts, Du Barry, Aug. 10
Crab legs, Stock, June 3
Croquettes Livannienne, Jan. 6
Croustades Cancalaise, Dec. 22
Egg salad, Sept. 12
Fillet of herring, marine, Feb. 21
Fish salad, ravigote, Dec. 6
Hard boiled eggs, vinaigrette, Oct. 20
Herring Livonienne, Oct. 15
Herring salad, July 29
Herring salad, Moscovite, Sept. 7
Hors d'oeuvres varies, Nov. 16
Indian canape, March 28
Kieler sprotten, April 10
Lyon sausage, Nov. 4
Lyon sausage, Nov. 16
Marinite herring, Nov. 18
Matjes herring, March 28
Matjes herring, Krasnapolsky, July 25
Merry Widow cocktail, Oct. 9
Mortadella, Aug. 25; Oct. 17
Olive and anchovy salad, Aug. 28
Oysters marine, April 23
Pain mane, Jan. 17
Pancake Molosol, Jan. 11
Pate de foie gras, Nov. 16
Pickled oysters, Nov. 13
Pickled salmon, St. Francis, April 29
Pimentos, a l'huile, Jan. 24
Pimentos Suedoise, Sept. 26
Pimentos, vinaigrette, Aug. 3
Pim olas, June 6
Plain celery, Oct. 27
Radishes, Nov. 8
Ripe olives, Oct. 27
Ripe olives with garlic and oil, April 22
Salted almonds, Oct. 27
Salted Brazil nuts, May 13
Salted English walnuts, Dec. 28
Salted pecans, Dec. 28
Sardines, Nov. 16
Sardines vinaigrette, March 16
Shrimp salad, Anastine, Sept. 19
Sliced tomatoes, Nov. 16
Smoked goosebreast, Feb. 13
Smoked salmon, Nov. 1
Steak Tartare, July 21
Stuffed eggs, Nov. 16
Stuffed eggs, Epicure, Sept. 14
Stuffed eggs, Nantua, Nov. 26
Stuffed eggs with crab meat, Nov. 21
Stuffed tomatoes, Nana, Nov. 30
Sweet-sour bananas, Dec. 21
Tartine Russe, April 6
Terrine de foie gras, a la gelee, April 2
Terrine de foie gras en aspic, July 24
Thon Marine salad, Jan. 27
Tomato en surprise, July 22
Tomato en surprise, Aug. 25
Tomatoes Parisienne, Jan. 28
Yarmouth bloater in oil, April 7

ICES, SHERBETS, FANCY ICES

Alhambra ice cream, Oct. 18
Apple water ice, March 31
Baked Alaska, March 24
Banana coupe, May 8
Banana ice cream, Jan. 8
Biscuit glace (foundation), Dec. 27
Biscuit glace, apple, Dec. 27
Biscuit glace, chocolate, Dec. 27
Biscuit glace, coffee, Dec. 27
Biscuit glace, kirsch, Dec. 27
Biscuit glace, mapleine, Dec. 27
Biscuit glace, peppermint, Dec. 27
Biscuit glace, pineapple, Dec. 27
Biscuit glace, pistache, Dec. 27
Biscuit glace, raspberries, Dec. 27
Biscuit glace, St. Francis, Dec. 27
Biscuit glace, strawberry, Dec. 27
Biscuit Tortoni, March 30
California sherbet, April 22
Cantaloupe baskets, July 21
Cantaloupe water ice, Jan. 1
Caramel ice cream, May 23
Chocolate ice cream, Nov. 5
Champagne punch, June 8; July 31
Coffee ice cream, Dec. 31
Coupe Oriental, Jan. 16
Coupe Victor, Oct. 8
Cranberry water ice, Oct. 9
Diplomate pudding, glace, March 25
Eau de vie de Dantzig, May 22
English breakfast tea, Jan. 19
Fancy ice cream, Nov. 6
Figs, Roma, Oct. 26
Fresh Raspberry coupe, May 8
Fresh strawberry coupe, May 8
Frozen egg nogg, April 19
Frozen loganberry juice, Oct. 25
Grapefruit coupe, May 8
Lallah Rookh, April 12
Lemon water ice, Jan. 1
Lillian Russell, May 18
Loganberry ice cream, Oct. 24
Macedoine water ice, Jan. 6
Maraschino sauce for iced pudding, March 20
Meringue glacee a la Chantilly, Nov. 20
Meringue glacee au Chocolate, Jan. 18
Millionaire punch, May 19
Mousse au cafe, May 30
Mousse au chocolate, May 30
Neapolitan ice cream, April 4
Neapolitan sandwich, May 17
Normandie water ice, Jan. 6
Orange baskets, July 21
Orange coupe, May 8
Orange souffle glace, St. Francis, Sept. 18
Orange souffle, St. Francis, Feb. 26
Orange water ice, Jan. 1
Peach, ice cream, Jan. 8
Peach Melba, March 25
Peach, Mona Lisa, Feb. 16
Philadelphia ice cream, Oct. 29
Pineapple ice cream, Jan. 8
Pistache ice cream, Dec. 19
Plombiere aux fruits, June 10
Plombiere a la vanille, June 10
Plombiere aux marrons, June 10
Punch Palermitaine, April 15
Raisin punch, Dec. 17
Raspberries a la mode, May 27
Raspberry ice cream, Jan. 8
Raspberry Melba sauce, March 25
Raspberry meringue Glacee, Jan. 11
Raspberry water ice, Jan. 1; Nov. 11
Romaine ice cream, Oct. 19
Roman punch, April 17
Souffle glace, plain, May 26
Souffle glace, Pavlowa, June 6
Souffle glace, St. Francis, June 6
Strawberries a la mode, May 27
Strawberry ice cream, Nov. 13
Strawberry water ice, Jan. 1
Tutti frutti, Feb. 10
Vanilla charlotte Glacee, April 23
Vanilla ice cream, Oct. 27

LAMB

Baby lamb steak, Horticulture, March 28
Chops, Beaugeney, Oct. 3
Chops, Beau Sejour, Oct. 2
Chops, Bignon, Oct. 8
Chops, Bradford, June 2
Chops, breaded, Nov. 21
Chops, breaded, Reforme, May 6
Chops, Charcutiere, March 7
Chops, Maison d'Or, July 15
Chops, Marechal, Jan. 6
Chops, Robinson, July 4
Chops, sauce Soubise, April 11
Chops, saute aux cepes, Nov. 29
Chops, saute, aux fines herbes, Sept. 7
Chops, Victor Hugo, March 2
Chops with bacon, Oct. 30
Curried, with rice, Jan. 15
Cutlets in papers, March 31
Easter kid, roasted, Feb. 24
English chop, Tavern, Feb. 26
English chops, XX Century Club, Dec. 4
English chuck steak, maitre d'hotel, April 23
Hash, Oct. 29
Hash, J. A. Britton, Oct. 25
Hash, Sam Ward, Sept. 5
Hash, with peppers, May 17
Kidneys en brochette with bacon, Aug. 7
Kidneys en Pilaff, Oct. 22
Kidney stew, Nov. 28
Leg, Boulangere, Jan. 24
Leg, Renaissance, May 19
Loin chops, jardiniere, May 10
Loin chops, fried, Sept. 26
Noisettes, Feb. 22
Noisettes, Ducale, Sept. 9
Noisettes, Montpensier, July 8
Rack of lamb, March 27
Rack of lamb, jardiniere, March 27
Rack of lamb, Montjo, May 9
Roasted (See chicken), Oct. 27
Saddle, Carnot, May 14
Saddle, International, Dec. 31
Saddle, jardiniere, July 25
Saddle, Souvaroff, June 18
Shoulder of lamb in bakers' oven, May 24
Steak, Feb. 7
Steak, Bercy, Feb. 7
Tenderloin, Thomas, Dec. 28
Trotters, Poulette, Nov. 22

MISCELLANEOUS

Alligator pear cocktail, May 14
Anchovy butter, July 8
Apple dressing, Nov. 27
Bain marie, Jan. 26
Boneless squab, en aspic, July 17
Bouquet garni, Nov. 7
Breast of chicken en aspic, July 26
Brown Betty, April 9
Calf's foot jelly, July 12
Champagne punch, July 31
Cheese straws, March 1
Chestnut dressing, Nov. 27
Chicken jelly, July 15
Claret punch, July 26
Cocktail sauce, for oysters, Jan. 23
Cold beef a la mode, July 15
Cold celery broth, Aug. 27
Cold pheasant pie, July 10
Croustades, Feb. 23
Croustades Financiere, March 2
Croustades Laguipierre, March 10
Croutons Diable (for soup), May 7
Croutons Parmesanne, May 13
Dressing for chicken, turkey, pig, etc., Nov. 27
Dumplings for stews, pot pies, etc., Sept. 25
D'Uxelles, Jan. 10
Ecrevisse butter (crayfish), Dec. 25
Fish broth, July 20
Fleurons, Nov. 29
Flour dumplings, Nov. 10
Forcemeat--tongue and truffles, March 19
Fricadellen (balls of cooked meat), May 14
Gelee (meat jelly), Dec. 1
Gnocchis a la Romaine, June 25
Gnocchis au gratin, June 25
Golden buck, March 3
Green coloring (vert d'epinards), Feb. 13
Hangtown fry, March 4
Icings or frosting, Nov. 24
Julienne, Jan. 19
Kalter aufschnitt, July 14
Kalte schahle, Sept. 17
Koenigsberger klobs, May 15
Lemonade, July 30
Lobster butter, Dec. 25
Lobster corals, March 20
Macaroni Caruso, Aug. 30
Macaroni in cream, Dec. 18
Meat croquettes, Oct. 11
Mince meat, Nov. 22
Mixed grill, Jan. 26
New England boiled dinner, Jan. 12
Noodles, Jan. 20
Noodles, Polonaise, Feb. 25
Ombrelle d'Ostende, June 13
Orangeade, July 30
Oyster crab patties, Sept. 16
Pastry cream, Nov. 24
Pate dough, July 10
Pistache icing, Dec. 4
Pumpkin pulp, Aug. 2
Puree of game, Feb. 20
Raisin cocktail, March 20
Rice stuffing, Nov. 13
Royal butter (pastry), Sept. 12
Schlemmorbroedchen, July 31
Shrimp patties, Aug. 11
Soubise, for stuffing chops, etc., Jan. 14
Spaghetti, Caruso, April 7
Spaghetti in cream, May 26
Spaghetti Milanaise, Nov. 21
Spaetzel, March 5
Steak Tartare, July 21
Stock for soup, Nov. 14
Stuffed olives, May 17
Terrine de foie gras a la gelee, Dec. 1
Terrine de foie gras en aspic, July 12
Terrine de foie gras en aspic, July 24
Tournedos, Feb. 5
Vol au vent patty shells, Jan. 25
Vol au vent, Toulouse, Dec. 15
Welch Rabbit, Nov. 28
Welch rabbit, Special, Oct. 25
Whipped cream, June 3
Yorkshire buck, May 1
Yorkshire pudding, Nov. 21

MUTTON

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

OMELETS

Argentine, June 28
Au cognac, April 29
Au confiture, Dec. 12
Bayonnaise, Sept. 15
Celestine, Sept. 8
Cherbourg, Oct. 18
du Czar, Nov. 2; Dec. 18
En surprise, March 8
Fines herbes, April 11
Imperatrice, Aug. 23
Levy, Aug. 7
Lorraine, Dec. 16
Louis XIV, Feb. 8
Meissonier, July 23
Plain, and for sweet dessert, Oct. 27
Potato, March 11
Robespierre, April 2
Schofield, April 10
Soufflee, March 8
Spanish, March 6
Suzanne, March 1
Vogeleier, Jan. 16
With cepes, May 9
With chives, Aug. 19
With egg plant, June 9
With ham, Dec. 11
With jelly, Nov. 7
With kidneys, March 27
With onions, May 17
With oysters, Jan. 2
With parsley, June 3
With peas, Sept. 29
With potatoes, June 23
With soft clams, Jan. 9
With soft clams, Newburg, Feb. 5
With strawberries, Oct. 27
With Virginia ham and peppers, Feb. 27

OYSTERS

A la Hyde, Dec. 12
A l'Ancienne, Feb. 18
A la Poulette, Dec. 6
Angels on horseback, April 26
Baked, au Gruyere, Sept. 4
Bellevue, Oct. 24
Broiled, Sept. 16
Broth, April 8
Cocktail, Jan. 23
Curried, April 8
En brochette, Sept. 28
En brochette, a la Diable, Sept. 28
Kirkpatrick, Jan. 31
Louis, Sept. 25
Mignonnette, April 17
Mornay, Sept. 13
Newburg, Sept. 8
On half shell, Oct. 27; Nov. 4
Oysters or crab, Poulette, March 22
Pickled, cold, Nov. 13
Stewed, Jan. 13
Supreme, St. Francis, May 3
Victor, March 10
Victor Hugo, Sept. 23
Yaquino, Jan. 10

PASTRY

Alexandria pudding, July 25
Almond cake, April 5
Almond cream cake, April 5
Almond rocks, July 21
Allumettes, June 7
American gugelhoff, Oct. 2
Angel cake, or Angel food, June 18
Anise seed cake, Feb. 20
Anise toast, Sept. 19
Anisette cake, July 29
Apple cobbler, July 16
Apple cottage pudding, July 11
Apple Moscovite, Feb. 22
Apple snow, Oct. 14
Apple strudel, April 13
Apple turnover, May 30
Apricot cobbler, July 16
Apricot layer cake, Feb. 27
Apricot meringue, July 18
Baba au rhum, Dec. 26
Baises (chocolate drops), Sept. 20
Baked apple roll, June 15
Baked apricot roll, June 15
Baked blackberry roll, June 15
Baked huckleberry roll, June 15
Baked loganberry roll, June 15
Banana whipped cream, Oct. 1
Bavarois a la vanille, Dec. 21
Bavarois a la vanille with Bar le Duc, Feb. 2
Bavarois Noisette, March 28
Bavarois, raspberry, Jan. 29
Beignets souffles, June 14
Berliner pfannenkuchen, June 30
Bird's nests, July 30
Blackberry meringue, July 18
Black cake, Sept. 16
Blanc mange aux fruits, June 16
Blanc mange aux liqueurs, June 16
Blanc mange, chocolate, June 16
Blanc mange, coffee, June 16
Blanc mange, vanilla, June 16
Boiled custard, July 15
Boston brown pudding, July 11
Bouchettes, June 15
Bouchettes Palmyra, July 15
Brandy sauce, Feb. 17
Bread custard pudding, July 8
Brioche, Oct. 26
Brown Betty, April 9
Cabinet pudding, Jan. 31
Cakes, assorted, Nov. 17
Cannelons a la creme, May 28
Caramel custard, Jan. 28
Caroline cake, March 16
Charlotte Russe, April 16
Cheese cake, Oct. 25; Jan. 14
Cherry tartelette, Dec. 11
Chocolate bouchettes, June 15
Chocolate eclairs, Nov. 24
Chocolate layer cake, Feb. 27; Dec. 9
Chocolate macaroons, April 6
Chocolate profiterole, Jan. 20
Chocolate pudding, cold, Sept. 21
Cinnamon cake, July 3
Cocoa cake, April 9
Cocoanut pudding, July 8
Coffee bouchettes, June 15
Coffee cake, Oct. 26
Coffee cake dough, June 30
Coffee cream cake, July 3
Coffee custard, April 10
Coffee fruit cake, July 3
Cold chocolate sauce, Sept. 21
Compote with rice, July 31
Cornet a la creme, May 28
Corn starch blanc mange, Aug. 24
Corn starch blanc mange with berries, Aug. 24
Corn starch blanc mange with Sabayon, Aug. 24
Corn starch blanc mange, stewed fruits, Aug. 24
Corn starch food (for invalids), Aug. 24
Corn starch pudding, July 1
Cottage pudding, July 11
Cream fritters, June 5
Cream puffs, Nov. 24
Cream sauce, Jan. 24
Crepes suzette, Oct. 5
Croute a l'Ananas (pineapple crust), July 23
Croute aux fruits (fruit crust), July 23
Crullers, June 30
Crusts with apples, Sept. 28
Crusts with peaches, Sept. 28
Crusts with pears, Sept. 28
Cup custard, Jan. 26
Danish apple cake, Oct. 13
Dariole Duchesse, Sept. 2
Dartois Chantilly, April 23
Devil cake, Sept. 20
Diplomate pudding, March 18
Doughnuts, June 30
English rice pudding, April 24
Frankfort pudding, April 21
French layer cake, Feb. 27
French pastry, Feb. 13
French sponge cake (Genoise legere), Oct. 2
Fried cream, March 11
Fritters, surprise, July 20
Fruit cake, Nov. 10
Fruit cake (white), Feb. 25
German almond strips, June 23
German apple cake, Oct. 30
German coffee cake, July 3
German huckleberry cake, June 24
Gingerbread, Oct. 8
Ginger snaps, May 15
Hard sauce, Feb. 17
Hazelnut macaroons, Oct. 1
Homemade apple pudding, March 20
Homemade cookies, Feb. 2
Honey cake, June 23
How to cook sugar to a blow, June 21
Icing or frosting, Nov. 24
Imperial pancake, April 26
Italian meringue, June 21
Italian wine sauce, Sept. 21
Jam roll pudding, April 27
Jelly roll, May 29
Kisses, June 7
Lady cake, Sept. 4
Lady fingers, Nov. 17
Langues de chat, June 23
Layer cake, Feb. 27; Dec. 9
Lemon butter filling, Aug. 10
Lemon cake, Aug. 10
Lemon darioles, Aug. 16
Lemon sauce, March 27
Macaronade Celestine, July 15
Macaroons, Nov. 17
Macaroons, fancy, Nov. 18
Meringue a la creme, Chantilly, Dec. 1
Meringue peaches, March 10
Meringue shells, Oct. 27
Mint wafers, Oct. 17
Mirlitons, Aug. 26
Mirlitons au rhum, Sept. 4
Moka cake (Mocha cake), Feb. 18
Napoleon cake, Feb. 16
Orange cake, Aug. 10
Orange butter filling, Aug. 10
Orange darioles, Aug. 16
Orange sauce, March 27
Pastry cream, Nov. 24
Patience cake, July 18
Peaches, Bourdaloue, May 13
Peach cobbler, July 16
Peach meringue, July 18
Peach whipped cream, Oct. 1
Pears Bourdaloue, April 28
Pear cobbler, July 16
Pears Piedmont, Oct. 3
Pie paste, Dec. 8
Pineapple Creole, April 14
Pink pudding, Victor, Oct. 26
Pistache eclairs, Dec. 4
Plum pudding, Feb. 17
Pommes d'arbre 1915 (apple), March 28
Pound cake, Nov. 10
Prune souffle, March 23
Pudding Gastaner, April 8
Pudding Rossini, March 27
Pudding souffle, Dame Blanche, May 12
Puff paste, Nov. 14
Puff paste baskets, Aug. 7
Puff paste roses, Aug. 1
Puff paste sandwich, Aug. 9
Raspberry meringue, July 18
Raspberry shortcake, April 11
Raspberry whipped cream, Oct. 1
Rice croquettes, July 31
Rice darioles, Sept. 10
Rolled oats pudding, Jan. 24
Roly poly pudding, Oct. 7
Royal butter, Sept. 12
Royal cake, Sept. 12
Royal icing, June 7
Sabayon sauce, April 21
Sand tart (sable), March 9
Savarin au kirsch, Dec. 26
Savarin Chantilly, Dec. 26
Savarin Mirabelle, Dec. 26
Savarin, Montmorency, Dec. 26
Snails, July 4
Sponge cake, March 16
Strawberry meringue, July 18
Strawberry shortcake, April 11
Strawberry shortcake, old fashioned, April 11
Strawberry whipped cream, Oct. 1
Streusel cake, July 3
Tango cake, Sept. 18
Tartelette au Bar le Duc, Jan. 16
Tartelette of pears, Oct. 30
Tipsy parson, July 15
Tutti frutti pudding, Oct. 8
Vanilla cream sauce, Jan. 24
Vanilla custard with meringue, July 15
Vanilla darioles, Aug. 16
Wedding cake, Oct. 4
Whipped cream in cup, Aug. 22
Wine sauce, July 16

PIE

Apple, Dec. 8
Apricot, March 26
Banana, Oct. 3
Banana cream, May 23
Blackberry, March 26
Chocolate cream, Sept. 19
Cherry, March 26
Cocoanut custard, April 20
Cocoanut meringue, April 20
Currant, March 26
English currant, March 26
English gooseberry, March 26
English grape, March 26
English huckleberry, March 26
English rhubarb, March 26
Gooseberry, March 26
Lemon custard, April 20
Lemon meringue, April 20
Lemon pie, special, April 20
Lemon pie, special, Oct. 22
Meringue paste for pie, April 20
Mince, Nov. 22
Orange custard, April 20
Orange meringue, April 20
Peach, March 26
Pear, March 26
Pineapple, March 26
Pumpkin pie, Aug. 2
Pumpkin pie pulp, Aug. 2
Raspberry, March 26
Raspberry cream, May 23
Strawberry, March 26
Strawberry cream, May 23
Vanilla custard, April 20; Nov. 2
Vanilla meringue, April 20

PORK

Bacon and cabbage, Feb. 10
Bacon, fried, Nov. 5
Blood pudding, Dec. 21
Blood pudding, sauce Robert, May 30
Buckwurst, hot, March 21
Breakfast sausages, Dec. 13
Chops, Badoise, July 23
Deviled ham, Sept. 13
Ham and spinach, boiled, April 12
Ham, boiled, Leonard, March 19
Ham croquettes, Aug. 17
Ham, fried, Oct. 29
Ham, pickled, Dec. 18
Imported Frankfurter sausages, Aug. 19
Loin, baker's oven style, March 15
Loin, roasted, Oct. 27
Pig's feet, boiled, Nov. 24
Pig's feet, broiled, chili sauce, Feb. 7
Pig's feet, broiled, special, Nov. 24
Pig's feet, St. Menehould, July 2
Pig's knuckles and sauerkraut, Sept. 16
Spareribs, broiled, with lentils, Feb. 2
Sugar-cured ham glace, Aug. 23
Virginia ham, broiled, May 12
Virginia ham croquettes, Aug. 17
Virginia ham glace, Aug. 8

POTATOES

A la Reine, Jan. 10
Allumette, June 4
Alsatian, March 30
Anna, Jan. 11
Au gratin, Nov. 12
Baked, sweet, with sugar, Sept. 12
Bischwiller, Sept. 9
Brioche, Sept. 1
Broiled, sweet, Feb. 1
Browned hashed, Jan. 2
Candied, sweet, April 19
Chateau, Oct. 31
Cleo, Dec. 24
Cottage fried, July 2
Croquettes, Oct. 28
Delmonico, Nov. 4
Duchesse, Nov. 25
En surprise, Aug. 28
Flambe, sweet, with rum, April 23
Fondante, April 3
French fried, Nov. 6
Gauffrette, Feb. 21
Gendarme, Nov. 8; Dec. 20
Georgette, Nov. 29
Hollandaise, Nov. 1
Jeanette, April 16
Julienne, Nov. 15
Laurette, Nov. 5
Lorraine, Nov. 9
Louis, Aug. 18
Lyonnaise, Oct. 30
Maitre d'hotel, Jan. 5
Marquise, June 1
Mashed, au gratin, Jan. 19
Mashed browned, Nov. 7
Nature, Nov. 5
O'Brien, Feb. 6
Olivette, Jan. 17
Paille (straw), Nov. 18
Pancakes, July 2
Paprika, Nov. 26
Parisian, Feb. 11
Parisienne, Hollandaise, Aug. 6
Paul Stock, Oct. 7
Palestine, March 30
Persillade, March 13
Pont neuf, Dec. 25
Potato cakes, March 1
Rissolees, Dec. 15; Jan. 17
Ritz, March 12
Saratoga chips, Nov. 26
Saute, sweet, Feb. 24
Southern style, sweet, Jan. 25
Southern, No. 2, sweet, April 22
Soufflee, Dec. 2
St. Francis, Nov. 4
Steamboat fried, Sept. 18
Sweet potatoes (see Southern)
Sweet potato pudding, Oct. 24
Sweet potato croquettes, March 30
Sybil, Feb. 21
Waffle, Feb. 21
York, Sept. 13

PRESERVES, JELLIES, PICKLES

Apples and quinces, canned, July 6
Apple butter, July 6
Apple jelly, May 11
Apples spiced sweet, Aug. 12
Apricot marmalade, June 17
Artichokes pickled, Sept. 29
Blackberry cordial, for medicinal purposes, July 14
Blackberry jam, May 11
Blackberry jelly, May 11
Cherry preserves, June 17
Cherries brandied, June 17
Cherries jellied, July 14
Cherries spiced, Aug. 12
Cider, boiled, May 19
Citron preserves, March 29
Crab apple marmalade and jelly, June 17
Cranberry jelly, June 17
Cucumber sweet pickles, ripe, Sept. 29
Currant jelly, June 12
Fig jam, July 14
Fruits, dried, stewed, Aug. 29
Glace fruits, Aug. 1
Gooseberry jam, Aug. 12
Grape jelly, Aug. 12
Grape juice, sweet, Sept. 30
Green gage plums preserved, June 17
Lemon or orange peel, candied, July 14
Limes, to preserve, July 14
Mince meat, canned, Sept. 30
Nasturtion seeds pickled, Sept. 29
Onions, pickled, Sept. 29
Orange or lemon brandy for flavoring, Aug. 1
Peaches, brandied, June 17
Peaches, sweet pickled, Sept. 29
Peach marmalade, June 17
Pears, baked, for canning, Aug. 1
Pears, peaches or plums, canned, July 6
Pears, preserved, March 29
Pickles, Sept. 29; May 10
Pineapple preserves, March 29
Preserves--amount of fruit required, May 11
Pumpkin or squash, to can, Sept. 30
Quince jelly, March 29
Raspberry juice, May 19
Raspberry or loganberry jam, May 11
Spiced vinegar, for pickles, Aug. 12
Strawberries, canned, May 11
Strawberry preserves, May 11
Tomatoes, pickled, green, Sept. 29
Tomatoes, spiced, Aug. 12
Tomato preserves, July 6
Vanilla brandy, July 14
Violets preserved, Sept. 30
Watermelon preserves, July 6

SALADS

Algerienne, Oct. 25
Alligator pear, Feb. 22
Anchovy, Nov. 25
Americaine, Dec. 16
Asparagus tips, Oct. 30
Avocado, French dressing, Oct. 23
Beets, pickled, Oct. 31
Brazilian, Nov. 4
Bresilienne, July 13
Bretonne, June 27
Cauliflower, July 7
Celery mayonnaise, Nov. 10
Celery root, field and beet, Dec. 20
Celery Victor, Nov. 4
Cendrillon, June 25
Chateau de Madrid, Aug. 15
Chicken, Victor, Jan. 3
Chicory, Oct. 28
Chiffonade, Nov. 26
Chilian, Aug. 10
Cole slaw, Nov. 5
Cole slaw, ravigote, April 19
Cosmopolitan, Aug. 6
Crab, Feb. 16
Crab, Louis, May 7
Cucumber salad, Jan. 9
Culemo, sliced, Aug. 4
Cupid d'azure, July 19
Dandelion, April 12
Dandelion, German style, April 12
Doucette, Nov. 20
Ecrevisse, Gourmet, Nov. 23
Egg, Sept. 12
Endive, Dec. 3
Endive, with beets, Aug. 15
Escarole, Oct. 28
Field, Oct. 30
Fresh vegetable, Jan. 17
Herring, July 29
Herring, Moscovite, Sept. 7
Imperial, July 1
Italian, Jan. 14
Knickerbocker, May 9
Lentil, Feb. 2
Lettuce, Oct. 29
Lettuce and tomato, March 23
Livermore, Dec. 15
Lobster, Jan. 2
Lobster with anchovies, Jan. 2
Lorenzo, Sept. 17
Lorette, Oct. 18
Louis, July 26
Louise, July 20
Majestic, July 17
Mirabeau, Jan. 7
Nivernaise, Dec. 19
Olga, Nov. 25
Orloff, June 18
Panache, May 12
Pear, mayonnaise, Oct. 19
Potato, Nov. 11
Puree of potato, June 8
Rachel, June 15
Ravachol, Nov. 29
Red cabbage, July 31
Rejane, Dec. 19
Romaine, Oct. 29
Russe, Jan. 28
Salad dressing, Oct. 23
Shrimp, Nov. 15
Shrimp, Anastine, Sept. 19
Stanislaus, Dec. 29
String bean, May 23; Dec. 24
String bean and tomato, Sept. 6
Tomatoes, sliced, Nov. 2; Nov. 16
Tosca, Dec. 29
Tuna, Nov. 6
Waldorf, Nov. 19
Watercress, Feb. 16
White bean, Aug. 2

SALAD DRESSING

Egg, Dec. 28
Escoffier, Aug. 31
French, Oct. 27
Roquefort, Jan. 19
Russian, June 23
Salad, Oct. 23
St. Francis, Oct. 25
Thousand Island, Nov. 9
Victor, April 21
With chapon, June 2

SANDWICHES

Bread and butter, Nov. 11
Careme, April 5
Chicken, Nov. 8
Cream of almond, April 9
Creole, April 9
Dubney, April 9
Olive, April 9
Schlemmerbroedchen, July 31
Windsor, April 9

SAUCES

Allemande, March 4
Anchovy, Jan. 29
Anchovy butter, Nov. 21
Anglaise, Dec. 29
Au vin blanc, Oct. 30
Bearnaise, Jan. 13
Bearnaise tomatee, Jan. 13
Bechamel, Oct. 28
Bercy, Feb. 7; Oct. 31
Bordelaise, Nov. 8
Bread, Jan. 9; Feb. 15
Bread crumbs, Jan. 9; Feb. 15
Brown butter, Nov. 10
Brown gravy, Nov. 14
Cardinal, May 3
Caper, Dec. 11
Celery, Aug. 21
Chambord, Aug. 30
Champagne, Aug. 8
Choron, Jan. 13
Colbert, Nov. 19
Cranberry, Sept. 17
Cream, Oct. 28
Creole, Dec. 13
Curry, Dec. 19
Devil, April 30
Diplomate, June 1
Ecrevisse, July 28
Egg, Oct. 28
Estragon (tarragon), April 15
Fidgi, May 14
Figaro, cold, Aug. 7
Flamande, Aug. 20
Fleurette, Nov. 4
Forestiere, Nov. 21
Genoise, Nov. 1
Giblet, March 14
Golfin, Dec. 19
Green Hollandaise, Feb. 13
Hollandaise, Oct. 27
Horose, Dec. 16
Horseradish, cold, English style, Nov. 3
Horseradish en bouillon, Nov. 3
Horseradish in cream, Nov. 3
Hussarde, June 16
Indian soy, Aug. 31
Italienne, Dec. 3
Kentucky, Aug. 29
Lobster, Sept. 17
Madere, Nov. 4
Maitre d'hotel, Oct. 30
Mariniere, March 4
Maximilienne, Sept. 11
Mayonnaise, Oct. 31
Meuniere, Dec. 17
Mignonnette, Nov. 27
Mint, Dec. 15
Montebello, Aug. 6
Mornay, Dec. 15
Mousseline, Nov. 5
Mustard, July 19; Nov. 30
Newburg, Feb. 5
Nonpareil, Aug. 16
Olive, April 30
Oyster, Jan. 16
Paprika, Nov. 26
Pepper, May 29
Perigord, March 7; Dec. 6
Perigordine, Nov. 23
Perigueux, March 7
Pink mayonnaise, Jan. 14
Piquante, Nov. 18
Poivrade, Feb. 28
Port wine, March 4; Aug. 11
Poulette, Nov. 22
Remoulade, Dec. 30
Riche, Dec. 21
Robert, May 23
Rougemont, Sept. 1
Shrimp, Dec. 4
Soubise, Jan. 14
Special, Nov. 24
Supreme, Nov. 13
Sweet-sour, March 1
Tarragon (estragon), April 15
Tartar, Nov. 6
Venitienne, May 26
Verte, April 25
Vinaigrette, Dec. 31
White wine, Oct. 30

SHELL FISH

Crab a la Louise, March 22
Crab, boiled, Nov. 19
Crab cocktail, Cremiere, July 2
Crab cocktail, Victor, March 24
Crab, curried, April 7
Crab, deviled, Jan. 30
Crab, deviled, in shell, April 17
Crab en brochette, April 6
Crab meat au gratin, March 22
Crab meat, au beurre noisette, Nov. 19
Crab meat, Belle Helene, March 23
Crab meat, Gourmet, March 22
Crab meat in chafing dish, March 22
Crab meat in cream, Dec. 30
Crab meat, Monza, Dec. 30
Crab meat, Suzette, March 22
Crab or oysters, Poulette, March 22
Crab, Portola, April 13
Crab, ravigote, cold, May 9
Ecrevisses en buisson, Nov. 7
Ecrevisses, Georgette, Oct. 16
Ecrevisses, Lafayette, June 3
Ecrevisses, mayonnaise, Nov. 29
Mousse d'ecrevisses, July 28
Lobster, baked, Cardinal, Sept. 26
Lobster, baked, Lincoln, June 28
Lobster, Becker, July 9
Lobster, broiled, Dec. 24
Lobster croquettes, Dec. 23
Lobster en court bouillon, Aug. 22
Lobster, stuffed, Jan. 5
Lobster, Newburg, Nov. 8
Lobster, Thermidor, Jan. 22
Mussels, Mariniere, March 4
Scallops a la Mornay, March 2
Scallops, Newburg, Feb. 24
Shrimps with mushrooms, March 25
Terrapin, how to boil, March 21
Terrapin au beurre, Sept. 20
Terrapin, Baltimore, March 21
Terrapin, Jockey Club, March 21
Terrapin, Maryland, March 21

SHELL FISH--CLAMS

Bateliere, March 6
Creole, Feb. 1
En cocotte, Californienne, July 3
Fried soft clams, Tartare, Aug. 26
Little necks on half shell, Nov. 5
Scalloped, Aug. 3
Soft clams, Newburg, Feb. 5
Stuffed, July 7
With wine sauce, April 5

SOUPS

Consomme