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CHAPTER I LUNCHEONS

GARNISHING AND DISHING MEATS

VEGETABLES

COLD DISHES

FISH

POTATOES

CREAM

CAKE

THE PASTRY-BAG

FONTAGE CUPS

DIFFERENT WAYS OF PREPARING BUTTER

MEASURES AND TERMS

ORDER OF COURSES

Chapter II FIRST COURSE

FRUITS

CLAM OR OYSTER COCKTAILS

ANCHOVY EGGS

HEART-SHAPED SALMON CANAPÉS

ANCHOVY CANAPÉS

CANAPÉS OF CAVIARE

OYSTERS OR CLAMS ON THE HALF SHELL

Chapter III SECOND COURSE

SOUPS

CONSOMMÉ OF BEEF

CONSOMMÉ OF CHICKEN

CLAM BROTH

CLAM BISQUE

CREAM OF CLAMS

CREAM OF OYSTERS

CREAM SOUPS

CREAM OF SPINACH

CREAM OF CELERY

Chapter IV THIRD COURSE

EGGS

TO POACH EGGS

TO POACH EGGS IN FRENCH STYLE

TO SCRAMBLE EGGS

PLAIN FRENCH OMELET

BEATEN OMELET

OMELET CHASSEUR

CREAMED POACHED EGGS

CREAMED EGG BASKETS

POACHED EGGS WITH GREENS

EGGS IN NESTS

SPANISH EGGS

EGGS FARCI

EGGS À L’AURORE

SCRAMBLED EGGS WITH CALVES’ BRAINS

Chapter V FOURTH COURSE

SHELL-FISH—LOBSTERS—FISH

SAUTÉD OYSTERS

FRIED OYSTERS WITH COLD SLAW

COLD SLAW

OYSTERS À LA NEWBURG

SCALLOPS

FRIED SCALLOPS

SCALLOPS ON THE SHELL

CREAMED LOBSTER

BROILED LOBSTER

BROILED SMELTS

BROILED SHAD ROE

SHAD ROE CROQUETTES

FILLETS OF FISH

FRIED FILLETS OF FISH

ROLLED FILLETS OF FLOUNDER

BAKED FILLETS OF FISH WITH SAUCE

FILLETS OF FISH WITH MUSHROOMS

CREAMED FISH GARNISHED WITH POTATOES

FISH À LA JAPONNAISE

Chapter VI FIFTH OR SEVENTH COURSE

ENTRÉES

RISSOLES

VOL-AU-VENT

SALPICON

SWEETBREADS

TO PREPARE SWEETBREADS

BAKED SWEETBREADS

GLAZED SWEETBREADS

COQUILLES OF SWEETBREADS

TO PREPARE CALF’S BRAINS

CALF’S BRAINS

CROQUETTES

CHICKEN TIMBALES

LIVER TIMBALES

BAKED MUSHROOMS

STUFFED MUSHROOMS

STUFFED TOMATOES

STUFFING FOR TOMATOES

STUFFED GREEN PEPPERS

BAKED TOMATOES AND FONTAGE CUPS

JARDINIÈRE

VEGETARIAN DISH

Chapter VII SIXTH COURSE

MEATS

VEGETABLES AND CEREALS USED AS VEGETABLES

CHICKEN

SAUCES

SWEET SAUCES FOR PUDDINGS

Chapter VIII SEVENTH COURSE

PUNCHES—FRUIT—CHEESE DISHES

FROZEN PUNCHES

BRANDY PEACHES

CHEESE CROQUETTES

CHEESE PATTIES

GNOCCHI À L’ITALIENNE

GNOCCHI À LA ROMAINE

GNOCCHI À LA FRANÇAISE

Chapter IX EIGHTH COURSE

GAME

SALADS

COLD SERVICE

Chapter X NINTH COURSE

HOT DESSERTS

COLD DESSERTS

PIES AND TARTS

Chapter XI TENTH COURSE

PLAIN ICE CREAM

HOT CHOCOLATE SAUCE FOR ICE CREAM

HOT MAPLE SAUCE FOR ICE CREAM

STRAWBERRY ICE CREAM

MELON ICE CREAM

PEACH ICE CREAM

WATER-ICES

LEMON ICE

ORANGE ICE

STRAWBERRY ICE

APRICOT ICE

PINEAPPLE ICE

MACEDOINE ICES

CAFÉ FRAPPÉ

Chapter XII ELEVENTH COURSE

FRUITS

PINEAPPLE

CHERRIES

Chapter XIII LOAF CAKES—SMALL CAKES—FANCY CAKES

LOAF CAKES

GINGERBREAD WITH CHOCOLATE GLAZE

CHOCOLATE GLAZE

ORANGE-CAKE, No. 1

ORANGE-CAKE, No. 2, or PLAIN CUP-CAKE

CHOCOLATE-CAKE

COCOANUT-CAKE

COCOANUT CREAM-CAKE

CAKE DECORATED WITH STAR

TO MAKE STENCIL

CAKE DECORATED IN TWO SHADES OF WHITE ICING

ICED CAKE DECORATED WITH PINK BOW-KNOT

CAKES DECORATED WITH CANDIED VIOLETS AND WITH CANDIED ROSE-LEAVES

CAKE-BASKET HOLDING MERINGUE MUSHROOMS

SMALL CAKES

CUP-CAKES WITH DECORATION OF FLOWER DESIGN

FANCY CAKES

CREAM-CAKES

CREAM FILLING

CREAM-CAKES, ICED

CREAM-CAKES WITH JAM AND WHIPPED CREAM

LITTLE CREAM-CAKES WITH CARAMEL ICING

MERINGUE MUSHROOMS

COCOANUT MERINGUES

GALETTES

PASTRY FINGERS

ICINGS

Chapter XIV BREADS

STIRRED BREAD

WATER BREAD

WHOLE WHEAT BREAD

ROUND LOAF AND BAKING TIN

UNLEAVENED BREAD-CHIPS

SCOTCH OAT-CAKES

PULLED BREAD

THE BREAD-CUTTER

LACE TOAST OR ZWIEBACK

SWISS ROLLS

LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS

STRIPED BREAD AND BUTTER

CHECKERED BREAD AND BUTTER

BREAD AND BUTTER SANDWICHES

ROLLED OR MOTTO SANDWICHES

LETTUCE SANDWICHES

SANDWICH FILLINGS

SANDWICHES

TOASTED CHEESE SANDWICHES

BRIOCHE

TO MAKE A LOAF OF BRIOCHE

CORN-MUFFINS

CHEESE-CRACKERS

INDEX