The Delmonico Cook Book

About this eBook

Author

Filippini, Alexander

Title

The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.

Credits

Produced by ellinora, Harry Lamé, Joyce Wilson and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Menus

Category

Text

Project Gutenberg

eBook-No. 60285

Release Date

September 12, 2019

Copyright

Public domain in the USA.

Contents

1. 1.THE DELMONICO COOK BOOK.
2. 2.CONTENTS.
3. 3.THE PLEASURES OF THE TABLE.
4. 4.OUR MARKETS.
5. 5.VARIETIES OF FISH TO BE FOUND IN THE MARKETS DURING THE DIFFERENT MONTHS. — JANUARY. — FEBRUARY. — MARCH. — APRIL. — MAY. — JUNE. — JULY. — AUGUST. — SEPTEMBER. — OCTOBER. — NOVEMBER. — DECEMBER.
6. 6.VEGETABLES.
7. 7.WATER-MELONS AND MUSK-MELONS.
8. 8.HOW TO SET A TABLE.
9. 9.HOW TO SERVE MEALS.
10. 10.Menus for Every Day in the Year. — EXPLANATORY NOTE. — NEW YEAR’S DAY. Tuesday, January —. — Breakfast. — Luncheon. — Dinner. — Wednesday, January —. — Breakfast. — Luncheon. — Dinner. — Thursday, January —. — Breakfast. — Luncheon. — Dinner. — Friday, January —. — Breakfast. — Luncheon. — Dinner. — Saturday, January —. — Breakfast. — Luncheon. — Dinner. — Sunday, January —. — Breakfast. — Luncheon. — Dinner. — Monday, January —. — Breakfast. — Luncheon. — Dinner. — Tuesday, January —. — Breakfast. — Luncheon. — Dinner. — Wednesday, January —. — Breakfast. — Luncheon. — Dinner. — Thursday, January —. — Breakfast. — Luncheon. — Dinner. — Friday, January —. — Breakfast. — Luncheon. — Dinner. — Saturday, January —. — Breakfast. — Luncheon. — Dinner. — Sunday, January —. — Breakfast. — Luncheon. — Dinner. — Monday, January —. — Breakfast. — Luncheon. — Dinner. — Tuesday, January —. — Breakfast. — Luncheon. — Dinner. — Wednesday, January —. — Breakfast. — Luncheon. — Dinner. — Thursday, January —. — Breakfast. — Luncheon. — Dinner. — Friday, January —. — Breakfast. — Luncheon. — Dinner. — Saturday, January —. — Breakfast. — Luncheon. — Dinner. — Sunday, January —. — Breakfast. — Luncheon. — Dinner. — Monday, January —. — Breakfast. — Luncheon. — Dinner. — Tuesday, January —. — Breakfast. — Luncheon. — Dinner. — Wednesday, January —. — Breakfast. — Luncheon. — Dinner. — Thursday, January —. — Breakfast. — Luncheon. — Dinner. — Friday, January —. — Breakfast. — Luncheon. — Dinner. — Saturday, January —. — Breakfast. — Luncheon. — Dinner. — Sunday, January —. — Breakfast. — Luncheon. — Dinner. — Monday. January —. — Breakfast. — Luncheon. — Dinner. — Tuesday, January —. — Breakfast. — Luncheon. — Dinner. — Wednesday, February —. — Breakfast. — Luncheon. — Dinner. — Thursday, February —. — Breakfast. — Luncheon. — Dinner. — Friday, February —. — Breakfast. — Luncheon. — Dinner. — Saturday, February —. — Breakfast. — Luncheon. — Dinner. — Sunday, February —. — Breakfast. — Luncheon. — Dinner. — Monday, February —. — Breakfast. — Luncheon. — Dinner. — Tuesday, February —. — Breakfast. — Luncheon. — Dinner. — Wednesday, February —. — Breakfast. — Luncheon. — Dinner. — Thursday, February —. — Breakfast. — Luncheon. — Dinner. — Friday, February —. — Breakfast. — Luncheon. — Dinner. — Saturday, February —. — Breakfast. — Luncheon. — Dinner. — Sunday, February —. — Breakfast. — Luncheon. — Dinner. — Monday, February —. — Breakfast. — Luncheon. — Dinner. — Tuesday, February —. — Breakfast. — Luncheon. — Dinner. — Wednesday, February —. — Breakfast. — Luncheon. — Dinner. — Thursday, February —. — Breakfast. — Luncheon. — Dinner. — Friday, February —. — Breakfast. — Luncheon. — Dinner. — Saturday, February —. — Breakfast. — Luncheon. — Dinner. — Sunday, February —. — Breakfast. — Luncheon. — Dinner. — Monday, February —. — Breakfast. — Luncheon. — Dinner. — Tuesday, February —. — Breakfast. — Luncheon. — Dinner. — Wednesday, February —. — Breakfast. — Luncheon. — Dinner. — Thursday, February —. — Breakfast. — Luncheon. — Dinner. — WASHINGTON’S BIRTHDAY. Friday, February —. — Breakfast. — Luncheon. — Dinner. — Saturday, February —. — Breakfast. — Luncheon. — Dinner. — Sunday, February —. — Breakfast. — Luncheon. — Dinner. — Monday, February —. — Breakfast. — Luncheon. — Dinner. — Tuesday, February —. — Breakfast. — Luncheon. — Dinner. — Wednesday, February —. — Breakfast. — Luncheon. — Dinner. — Thursday, February —. — Breakfast. — Luncheon. — Dinner. — Friday, March —. — Breakfast. — Luncheon. — Dinner. — Saturday, March —. — Breakfast. — Luncheon. — Dinner. — Sunday, March —. — Breakfast. — Luncheon. — Dinner. — Monday, March —. — Breakfast. — Luncheon. — Dinner. — Tuesday, March —. — Breakfast. — Luncheon. — Dinner. — Wednesday, March —. — Breakfast. — Luncheon. — Dinner. — Thursday, March —. — Breakfast. — Luncheon. — Dinner. — Friday, March —. — Breakfast. — Luncheon. — Dinner. — Saturday, March —. — Breakfast. — Luncheon. — Dinner. — Sunday, March —. — Breakfast. — Luncheon. — Dinner. — Monday, March —. — Breakfast. — Luncheon. — Dinner. — Tuesday, March —. — Breakfast. — Luncheon. — Dinner. — Wednesday, March —. — Breakfast. — Luncheon. — Dinner. — Thursday, March —. — Breakfast. — Luncheon. — Dinner. — Friday, March —. — Breakfast. — Luncheon. — Dinner. — Saturday, March —. — Breakfast. — Luncheon. — Dinner. — Sunday, March —. — Breakfast. — Luncheon. — Dinner. — Monday, March —. — Breakfast. — Luncheon. — Dinner. — Tuesday, March —. — Breakfast. — Luncheon. — Dinner. — Wednesday, March —. — Breakfast. — Luncheon. — Dinner. — Thursday, March —. — Breakfast. — Luncheon. — Dinner. — Friday, March —. — Breakfast. — Luncheon. — Dinner. — Saturday, March —. — Breakfast. — Luncheon. — Dinner. — Sunday, March —. — Breakfast. — Luncheon. — Dinner. — Monday, March —. — Breakfast. — Luncheon. — Dinner. — Tuesday, March —. — Breakfast. — Luncheon. — Dinner. — Wednesday, March —. — Breakfast. — Luncheon. — Dinner. — Thursday, March —. — Breakfast. — Luncheon. — Dinner. — Friday, March —. — Breakfast. — Luncheon. — Dinner. — Saturday, March —. — Breakfast. — Luncheon. — Dinner. — Sunday, March —. — Breakfast. — Luncheon. — Dinner. — Monday, April —. — Breakfast. — Luncheon. — Dinner. — Tuesday, April —. — Breakfast. — Luncheon. — Dinner. — Wednesday, April —. — Breakfast. — Luncheon. — Dinner. — Thursday, April —. — Breakfast. — Luncheon. — Dinner. — Friday, April —. — Breakfast. — Luncheon. — Dinner. — Saturday, April —. — Breakfast. — Luncheon. — Dinner. — Sunday, April —. — Breakfast. — Luncheon. — Dinner. — Monday, April —. — Breakfast. — Luncheon. — Dinner. — Tuesday, April —. — Breakfast. — Luncheon. — Dinner. — Wednesday, April —. — Breakfast. — Luncheon. — Dinner. — Thursday, April —. — Breakfast. — Luncheon. — Dinner. — Friday, April —. — Breakfast. — Luncheon. — Dinner. — Saturday, April —. — Breakfast. — Luncheon. — Dinner. — Sunday, April —. — Breakfast. — Luncheon. — Dinner. — Monday, April —. — Breakfast. — Luncheon. — Dinner. — Tuesday, April —. — Breakfast. — Luncheon. — Dinner. — Wednesday, April —. — Breakfast. — Luncheon. — Dinner. — Thursday, April —. — Breakfast. — Luncheon. — Dinner. — Friday, April —. — Breakfast. — Luncheon. — Dinner. — Saturday, April —. — Breakfast. — Luncheon. — Dinner. — Sunday, April —. — Breakfast. — Luncheon. — Dinner. — Monday, April —. — Breakfast. — Luncheon. — Dinner. — Tuesday, April —. — Breakfast. — Luncheon. — Dinner. — Wednesday, April —. — Breakfast. — Luncheon. — Dinner. — Thursday, April —. — Breakfast. — Luncheon. — Dinner. — Friday, April —. — Breakfast. — Luncheon. — Dinner. — Saturday, April —. — Breakfast. — Luncheon. — Dinner. — Sunday, April —. — Breakfast. — Luncheon. — Dinner. — Monday, April —. — Breakfast. — Luncheon. — Dinner. — Tuesday, April —. — Breakfast. — Luncheon. — Dinner. — Wednesday, May —. — Breakfast. — Luncheon. — Dinner. — Thursday, May —. — Breakfast. — Luncheon. — Dinner. — Friday, May —. — Breakfast. — Luncheon. — Dinner. — Saturday, May —. — Breakfast. — Luncheon. — Dinner. — Sunday, May —. — Breakfast. — Luncheon. — Dinner. — Monday, May —. — Breakfast. — Luncheon. — Dinner. — Tuesday, May —. — Breakfast. — Luncheon. — Dinner. — Wednesday, May —. — Breakfast. — Luncheon. — Dinner. — Thursday, May —. — Breakfast. — Luncheon. — Dinner. — Friday, May —. — Breakfast. — Luncheon. — Dinner. — Saturday, May —. — Breakfast. — Luncheon. — Dinner. — Sunday, May —. — Breakfast. — Luncheon. — Dinner. — Monday, May —. — Breakfast. — Luncheon. — Dinner. — Tuesday, May —. — Breakfast. — Luncheon. — Dinner. — Wednesday, May —. — Breakfast. — Luncheon. — Dinner. — Thursday, May —. — Breakfast. — Luncheon. — Dinner. — Friday, May —. — Breakfast. — Luncheon. — Dinner. — Saturday, May —. — Breakfast. — Luncheon. — Dinner. — Sunday, May —. — Breakfast. — Luncheon. — Dinner. — Monday, May —. — Breakfast. — Luncheon. — Dinner. — Tuesday, May —. — Breakfast. — Luncheon. — Dinner. — Wednesday, May —. — Breakfast. — Luncheon. — Dinner. — Thursday, May —. — Breakfast. — Luncheon. — Dinner. — Friday, May —. — Breakfast. — Luncheon. — Dinner. — Saturday, May —. — Breakfast. — Luncheon. — Dinner. — Sunday, May —. — Breakfast. — Luncheon. — Dinner. — Monday, May —. — Breakfast. — Luncheon. — Dinner. — Tuesday, May —. — Breakfast. — Luncheon. — Dinner. — Wednesday, May —. — Breakfast. — Luncheon. — Dinner. — Thursday, May —. — Breakfast. — Luncheon. — Dinner. — Friday, May —. — Breakfast. — Luncheon. — Dinner. — Saturday, June —. — Breakfast. — Luncheon. — Dinner. — Sunday, June —. — Breakfast. — Luncheon. — Dinner. — Monday, June —. — Breakfast. — Luncheon. — Dinner. — Tuesday, June —. — Breakfast. — Luncheon. — Dinner. — Wednesday, June —. — Breakfast. — Luncheon. — Dinner. — Thursday, June —. — Breakfast. — Luncheon. — Dinner. — Friday, June —. — Breakfast. — Luncheon. — Dinner. — Saturday, June —. — Breakfast. — Luncheon. — Dinner. — Sunday, June —. — Breakfast. — Luncheon. — Dinner. — Monday, June —. — Breakfast. — Luncheon. — Dinner. — Tuesday, June —. — Breakfast. — Luncheon. — Dinner. — Wednesday, June —. — Breakfast. — Luncheon. — Dinner. — Thursday, June —. — Breakfast. — Luncheon. — Dinner. — Friday, June —. — Breakfast. — Luncheon. — Dinner. — Saturday, June —. — Breakfast. — Luncheon. — Dinner. — Sunday, June —. — Breakfast. — Luncheon. — Dinner. — Monday, June —. — Breakfast. — Luncheon. — Dinner. — Tuesday, June —. — Breakfast. — Luncheon. — Dinner. — Wednesday, June —. — Breakfast. — Luncheon. — Dinner. — Thursday, June —. — Breakfast. — Luncheon. — Dinner. — Friday, June —. — Breakfast. — Luncheon. — Dinner. — Saturday, June —. — Breakfast. — Luncheon. — Dinner. — Sunday, June —. — Breakfast. — Luncheon. — Dinner. — Monday, June —. — Breakfast. — Luncheon. — Dinner. — Tuesday, June —. — Breakfast. — Luncheon. — Dinner. — Wednesday, June —. — Breakfast. — Luncheon. — Dinner. — Thursday, June —. — Breakfast. — Luncheon. — Dinner. — Friday, June —. — Breakfast. — Luncheon. — Dinner. — Saturday, June —. — Breakfast. — Luncheon. — Dinner. — Sunday, June —. — Breakfast. — Luncheon. — Dinner. — Monday, July —. — Breakfast. — Luncheon. — Dinner. — Tuesday, July —. — Breakfast. — Luncheon. — Dinner. — Wednesday, July —. — Breakfast. — Luncheon. — Dinner. — FOURTH OF JULY. Thursday, July —. — Breakfast. — Luncheon. — Dinner. — Friday, July —. — Breakfast. — Luncheon. — Dinner. — Saturday, July —. — Breakfast. — Luncheon. — Dinner. — Sunday, July —. — Breakfast. — Luncheon. — Dinner. — Monday, July —. — Breakfast. — Luncheon. — Dinner. — Tuesday, July —. — Breakfast. — Luncheon. — Dinner. — Wednesday, July —. — Breakfast. — Luncheon. — Dinner. — Thursday, July —. — Breakfast. — Luncheon. — Dinner. — Friday, July —. — Breakfast. — Luncheon. — Dinner. — Saturday, July —. — Breakfast. — Luncheon. — Dinner. — Sunday, July —. — Breakfast. — Luncheon. — Dinner. — Monday, July —. — Breakfast. — Luncheon. — Dinner. — Tuesday, July —. — Breakfast. — Luncheon. — Dinner. — Wednesday, July —. — Breakfast. — Luncheon. — Dinner. — Thursday, July —. — Breakfast. — Luncheon. — Dinner. — Friday, July —. — Breakfast. — Luncheon. — Dinner. — Saturday, July —. — Breakfast. — Luncheon. — Dinner. — Sunday, July —. — Breakfast. — Luncheon. — Dinner. — Monday, July —. — Breakfast. — Luncheon. — Dinner. — Tuesday, July —. — Breakfast. — Luncheon. — Dinner. — Wednesday, July —. — Breakfast. — Luncheon. — Dinner. — Thursday, July —. — Breakfast. — Luncheon. — Dinner. — Friday, July —. — Breakfast. — Luncheon. — Dinner. — Saturday, July —. — Breakfast. — Luncheon. — Dinner. — Sunday, July —. — Breakfast. — Luncheon. — Dinner. — Monday, July —. — Breakfast. — Luncheon. — Dinner. — Tuesday, July —. — Breakfast. — Luncheon. — Dinner. — Wednesday, July —. — Breakfast. — Luncheon. — Dinner. — Thursday, August —. — Breakfast. — Luncheon. — Dinner. — Friday, August —. — Breakfast. — Luncheon. — Dinner. — Saturday, August —. — Breakfast. — Luncheon. — Dinner. — Sunday, August —. — Breakfast. — Luncheon. — Dinner. — Monday, August —. — Breakfast. — Luncheon. — Dinner. — Tuesday, August —. — Breakfast. — Luncheon. — Dinner. — Wednesday, August —. — Breakfast. — Luncheon. — Dinner. — Thursday, August —. — Breakfast. — Luncheon. — Dinner. — Friday, August —. — Breakfast. — Luncheon. — Dinner. — Saturday, August —. — Breakfast. — Luncheon. — Dinner. — Sunday, August —. — Breakfast. — Luncheon. — Dinner. — Monday, August —. — Breakfast. — Luncheon. — Dinner. — Tuesday, August —. — Breakfast. — Luncheon. — Dinner. — Wednesday, August —. — Breakfast. — Luncheon. — Dinner. — Thursday, August —. — Breakfast. — Luncheon. — Dinner. — Friday, August —. — Breakfast. — Luncheon. — Dinner. — Saturday, August —. — Breakfast. — Luncheon. — Dinner. — Sunday, August —. — Breakfast. — Luncheon. — Dinner. — Monday, August —. — Breakfast. — Luncheon. — Dinner. — Tuesday, August —. — Breakfast. — Luncheon. — Dinner. — Wednesday, August —. — Breakfast. — Luncheon. — Dinner. — Thursday, August —. — Breakfast. — Luncheon. — Dinner. — Friday, August —. — Breakfast. — Luncheon. — Dinner. — Saturday, August —. — Breakfast. — Luncheon. — Dinner. — Sunday, August —. — Breakfast. — Luncheon. — Dinner. — Monday, August —. — Breakfast. — Luncheon. — Dinner. — Tuesday, August —. — Breakfast. — Luncheon. — Dinner. — Wednesday, August —. — Breakfast. — Luncheon. — Dinner. — Thursday, August —. — Breakfast. — Luncheon. — Dinner. — Friday, August —. — Breakfast. — Luncheon. — Dinner. — Saturday, August —. — Breakfast. — Luncheon. — Dinner. — Sunday, September —. — Breakfast. — Luncheon. — Dinner. — Monday, September —. — Breakfast. — Luncheon. — Dinner. — Tuesday, September —. — Breakfast. — Luncheon. — Dinner. — Wednesday, September —. — Breakfast. — Luncheon. — Dinner. — Thursday, September —. — Breakfast. — Luncheon. — Dinner. — Friday, September —. — Breakfast. — Luncheon. — Dinner. — Saturday, September —. — Breakfast. — Luncheon. — Dinner. — Sunday, September —. — Breakfast. — Luncheon. — Dinner. — Monday, September —. — Breakfast. — Luncheon. — Dinner. — Tuesday, September —. — Breakfast. — Luncheon. — Dinner. — Wednesday, September —. — Breakfast. — Luncheon. — Dinner. — Thursday, September —. — Breakfast. — Luncheon. — Dinner. — Friday, September —. — Breakfast. — Luncheon. — Dinner. — Saturday, September —. — Breakfast. — Luncheon. — Dinner. — Sunday, September —. — Breakfast. — Luncheon. — Dinner. — Monday, September —. — Breakfast. — Luncheon. — Dinner. — Tuesday, September —. — Breakfast. — Luncheon. — Dinner. — Wednesday, September —. — Breakfast. — Luncheon. — Dinner. — Thursday, September —. — Breakfast. — Luncheon. — Dinner. — Friday, September —. — Breakfast. — Luncheon. — Dinner. — Saturday, September —. — Breakfast. — Luncheon. — Dinner. — Sunday, September —. — Breakfast. — Luncheon. — Dinner. — Monday, September —. — Breakfast. — Luncheon. — Dinner. — Tuesday, September —. — Breakfast. — Luncheon. — Dinner. — Wednesday, September —. — Breakfast. — Luncheon. — Dinner. — Thursday, September —. — Breakfast. — Luncheon. — Dinner. — Friday, September —. — Breakfast. — Luncheon. — Dinner. — Saturday, September —. — Breakfast. — Luncheon. — Dinner. — Sunday, September —. — Breakfast. — Luncheon. — Dinner. — Monday, September —. — Breakfast. — Luncheon. — Dinner. — Tuesday, October —. — Breakfast. — Luncheon. — Dinner. — Wednesday, October —. — Breakfast. — Luncheon. — Dinner. — Thursday, October —. — Breakfast. — Luncheon. — Dinner. — Friday, October —. — Breakfast. — Luncheon. — Dinner. — Saturday, October —. — Breakfast. — Luncheon. — Dinner. — Sunday, October —. — Breakfast. — Luncheon. — Dinner. — Monday, October —. — Breakfast. — Luncheon. — Dinner. — Tuesday, October —. — Breakfast. — Luncheon. — Dinner. — Wednesday, October —. — Breakfast. — Luncheon. — Dinner. — Thursday, October —. — Breakfast. — Luncheon. — Dinner. — Friday, October —. — Breakfast. — Luncheon. — Dinner. — Saturday, October —. — Breakfast. — Luncheon. — Dinner. — Sunday, October —. — Breakfast. — Luncheon. — Dinner. — Monday, October —. — Breakfast. — Luncheon. — Dinner. — Tuesday, October —. — Breakfast. — Luncheon. — Dinner. — Wednesday, October —. — Breakfast. — Luncheon. — Dinner. — Thursday, October —. — Breakfast. — Luncheon. — Dinner. — Friday, October —. — Breakfast. — Luncheon. — Dinner. — Saturday, October —. — Breakfast. — Luncheon. — Dinner. — Sunday, October —. — Breakfast. — Luncheon. — Dinner. — Monday, October —. — Breakfast. — Luncheon. — Dinner. — Tuesday, October —. — Breakfast. — Luncheon. — Dinner. — Wednesday, October —. — Breakfast. — Luncheon. — Dinner. — Thursday, October —. — Breakfast. — Luncheon. — Dinner. — Friday, October —. — Breakfast. — Luncheon. — Dinner. — Saturday, October —. — Breakfast. — Luncheon. — Dinner. — Sunday, October —. — Breakfast. — Luncheon. — Dinner. — Monday, October —. — Breakfast. — Luncheon. — Dinner. — Tuesday, October —. — Breakfast. — Luncheon. — Dinner. — Wednesday, October —. — Breakfast. — Luncheon. — Dinner. — Thursday, October —. — Breakfast. — Luncheon. — Dinner. — Friday, November —. — Breakfast. — Luncheon. — Dinner. — Saturday, November —. — Breakfast. — Luncheon. — Dinner. — Sunday, November —. — Breakfast. — Luncheon. — Dinner. — Monday, November —. — Breakfast. — Luncheon. — Dinner. — Tuesday, November —. — Breakfast. — Luncheon. — Dinner. — Wednesday, November —. — Breakfast. — Luncheon. — Dinner. — Thursday, November —. — Breakfast. — Luncheon. — Dinner. — Friday, November —. — Breakfast. — Luncheon. — Dinner. — Saturday, November —. — Breakfast. — Luncheon. — Dinner. — Sunday, November —. — Breakfast. — Luncheon. — Dinner. — Monday, November —. — Breakfast. — Luncheon. — Dinner. — Tuesday, November —. — Breakfast. — Luncheon. — Dinner. — Wednesday, November —. — Breakfast. — Luncheon. — Dinner. — Thursday, November —. — Breakfast. — Luncheon. — Dinner. — Friday, November —. — Breakfast. — Luncheon. — Dinner. — Saturday, November —. — Breakfast. — Luncheon. — Dinner. — Sunday, November —. — Breakfast. — Luncheon. — Dinner. — Monday, November —. — Breakfast. — Luncheon. — Dinner. — Tuesday, November —. — Breakfast. — Luncheon. — Dinner. — Wednesday, November —. — Breakfast. — Luncheon. — Dinner. — Thursday, November —. — Breakfast. — Luncheon. — Dinner. — Friday, November —. — Breakfast. — Luncheon. — Dinner. — Saturday, November —. — Breakfast. — Luncheon. — Dinner. — Sunday, November —. — Breakfast. — Luncheon. — Dinner. — Monday, November —. — Breakfast. — Luncheon. — Dinner. — Tuesday, November —. — Breakfast. — Luncheon. — Dinner. — Wednesday, November —. — Breakfast. — Luncheon. — Dinner. — THANKSGIVING DAY. Thursday, November —. — Breakfast. — Luncheon. — Dinner. — Friday, November —. — Breakfast. — Luncheon. — Dinner. — Saturday, November —. — Breakfast. — Luncheon. — Dinner. — Sunday, December —. — Breakfast. — Luncheon. — Dinner. — Monday, December —. — Breakfast. — Luncheon. — Dinner. — Tuesday, December —. — Breakfast. — Luncheon. — Dinner. — Wednesday, December —. — Breakfast. — Luncheon. — Dinner. — Thursday, December —. — Breakfast. — Luncheon. — Dinner. — Friday, December —. — Breakfast. — Luncheon. — Dinner. — Saturday, December —. — Breakfast. — Luncheon. — Dinner. — Sunday, December —. — Breakfast. — Luncheon. — Dinner. — Monday, December —. — Breakfast. — Luncheon. — Dinner. — Tuesday, December —. — Breakfast. — Luncheon. — Dinner. — Wednesday, December —. — Breakfast. — Luncheon. — Dinner. — Thursday, December —. — Breakfast. — Luncheon. — Dinner. — Friday, December —. — Breakfast. — Luncheon. — Dinner. — Saturday, December —. — Breakfast. — Luncheon. — Dinner. — Sunday, December —. — Breakfast. — Luncheon. — Dinner. — Monday, December —. — Breakfast. — Luncheon. — Dinner. — Tuesday, December —. — Breakfast. — Luncheon. — Dinner. — Wednesday, December —. — Breakfast. — Luncheon. — Dinner. — Thursday, December —. — Breakfast. — Luncheon. — Dinner. — Friday, December —. — Breakfast. — Luncheon. — Dinner. — Saturday, December —. — Breakfast. — Luncheon. — Dinner. — Sunday, December —. — Breakfast. — Luncheon. — Dinner. — Monday, December —. — Breakfast. — Luncheon. — Dinner. — Tuesday, December —. — Breakfast. — Luncheon. — Dinner. — CHRISTMAS. Wednesday, December —. — Breakfast. — Luncheon. — Dinner. — Thursday, December —. — Breakfast. — Luncheon. — Dinner. — Friday, December —. — Breakfast. — Luncheon. — Dinner. — Saturday, December —. — Breakfast. — Luncheon. — Dinner. — Sunday, December —. — Breakfast. — Luncheon. — Dinner. — Monday, December —. — Breakfast. — Luncheon. — Dinner. — Tuesday, December —. — Breakfast. — Luncheon. — Dinner.
11. 11.RECIPES. — SOUPS. — 1. Bouille-à-Baisse. — 2. Brunoise. — 3. Brunoise with Rice. — 4. Brunoise with Sorrel. — 5. Beef à l’Anglaise. — 6. Beef à l’Ecossaise, thickened. — 7. Busecca. — 8. Bisque of Clams. — 9. Bisque of Crabs. — 10. Bisque of Lobster. — 11. Croûte-au-Pot. — 12. Fish Chowder, Boston style. — 13. Clam Chowder. — 14. Chiffonade. — 15. How to Prepare Green Turtle. — 16. Green Turtle Soup. — 17. Mock Turtle. — 18. Clear Green Turtle. — 19. Giblets With Rice. — 20. Giblets à l’Ecossaise. — 21. Giblets with Barley. — 22. Giblets à l’Anglaise. — 23. Gumbo With Frogs. — 24. Gumbo of Crabs. — 25. Frogs à l’Espagnole. — 26. Oysters. — 27. Julienne. — 28. Jardinière. — 29. Shin of Beef Liée. — 30. Mutton with Barley. — 31. Mutton à l’Ecossaise. — 32. Mikado. — 33. Westmoreland Soup. — 34. Mulligatawney. — 35. Mulligatawney à la Delmonico. — 36. Menestra. — 37. Napolitaine. — 38. Ox-Tail with Barley. — 39. Ox-Tail à l’Ecossaise. — 40. Ox-Tail à l’Anglaise. — 41. Sorrel with Asparagus-tops. — 42. Sorrel with Rice. — 43. Purée Jackson. — 44. Purée Parmentier. — 45. Purée Bretonne. — 46. Purée Faubonne. — 47. Purée Crécy. — 48. Purée Condé. — 49. Purée of Green Peas. — 50. Purée Mongole. — 51. Printanier Grenat. — 52. Printanier Chasseur. — 53. Paysanne. — 54. Pot-au-Feu. — 55. A la Russe. — 56. Spaghetti with Tomatoes. — 57. Tomatoes with Rice. — 58. Tomatoes à l’Andalouse. — 59. Tomato with Sago. — 60. Terrapin—how to prepare it. — 61. Terrapin Soup. — 62. Chicken à la Richmond. — 63. Chicken Piémontaise. — 64. Chicken Hollandaise. — 65. Chicken à la Créole. — 66. Chicken à la Portugaise. — 67. Chicken à l’Okra. — 68. Chicken with Leeks. — 69. Chicken à la Turque. — 70. Cream of Asparagus. — 71. Cream of Celery. — 72. Cream of Artichokes. — 73. Cream of Cauliflower. — 74. Cream Palestine. — 75. Cream of Lima Beans. — 76. Cream of Dried Green Peas. — 77. Cream of Barley. — 78. Cream of Rice. — 79. Cream of Sorrel. — 80. Cream of Sorrel and Rice. — 81. Cream of Sorrel, fermière. — 82. Cream of Chicken. — 83. Cream of Game. — 84. Cream à l’Allemande. — 85. Cream of Turnips. — 86. Cream of Celery à l’Espagnole. — 87. Cream of Lettuce. — 88. Cream of Lentils à la Major-domo. — 89. Purée of Partridge à la Destaing. — 90. Purée of Partridge à la Gentilhomme. — 91. Purée of Chestnuts à la Jardinière. — 92. Purée of Beans Soubise. — 93. Potage à la Diplomate. — 94. Potage à la Windsor. — 95. Potage à la McDonald. — 96. Potage à la D’Orsay. — 97. Potage Montmorency. — 98. Potage of Rice à la Maintenon. — 99. Bouillon Blanc—White broth. — 100. Consommé pure—Consommé plain. — 101. Consommé Dubourg. — 102. Consommé Massena. — 103. Consommé aux Pâtes. — 104. Consommé à la Semoule, or Tapioca. — 105. Consommé Tapioca or Semoule à la Creme. — 106. Consommé à la Sevigne. — 107. Consommé Royal. — 108. Consommé Deslignac. — 109. Consommé Printanier. — 110. Consommé à la D’Orleans. — 111. Consommé à l’Imperiale. — 112. Consommé Garibaldi. — 113. Consommé Princesse. — 114. Consommé Douglas. — 115. Consommé Renaissance. — 116. Consommé à l’Africaine. — 117. Consommé à l’Andalouse. — 118. Consommé Celestine. — 119. Consommé à l’Anglaise. — 120. Consommé Colbert. — 121. Consommé Printanier Colbert. — 122. Consommé Suèdoise. — 123. Consommé Rachel. — 124. Consommé Printanier Royale. — 125. Consommé Duchesse. — 126. Consommé Patti. — 127. Consommé Napolitaine. — 128. Consommé Chatelaine. — 129. Consommé aux Quenelles. — 130. Onion Soup. — 131. Purée of Chestnuts. — 132. Chiffonade for Soups. — 133. Croûtons for Soups. — 133½. Croûtons for Garnishing. — 134. Croûtons Soufflés. — STOCKS, SAUCES, FORCEMEATS, AND GARNISHINGS. — 135. White-Roux. — 136. Brown-Roux. — 137. White Stock—for one gallon. — 138. Mirepoix. — 139. Marinade Stock, cooked—for one gallon. — 140. Marinade Stock, raw—for six persons. — 141. Meat Glaze—Glace de Viande. — 142. Court Bouillon. — 143. Cooked Fine Herbs. — 144. Raw Fine Herbs. — 145. Butter, maître d’hôtel. — 146. Anchovy Butter. — 147. Butter à la Ravigote. — 148. Horseradish Butter. — 149. Lobster Butter. — 150. Crawfish Butter. — 151. Sauce Espagnole—for one gallon. — 152. Sauce Velouté. — 153. Sauce Villeroi. — 154. Béchamel Sauce. — 155. Melted Butter Sauce. — 156. Nut-brown Butter Sauce. — 157. Black Butter Sauce. — 158. Lobster Sauce. — 159. Drawn-Butter Sauce. — 160. Sauce Hollandaise. — 161. Egg Sauce. — 162. Bread Sauce. — 163. Anchovy Sauce. — 164. Horseradish Sauce. — 165. Sauce Percillade. — 166. Sauce Béarnaise. — 167. Sauce Trianon. — 168. Apple Sauce. — 169. Mint Sauce. — 170. Green Sauce. — 171. Suprême Sauce. — 172. Tarragon Sauce. — 173. Oyster Sauce. — 174. Indian Sauce. — 175. Sauce Normande, for Fish. — 175½. Normande, garnishing for Meat. — 176. Sauce à la Toulouse. — 177. Sauce maître d’hôtel, liée. — 178. Shrimp Sauce. — 179. Sauce à la Venitienne. — 180. Sauce à la Matelote. — 181. Cream Sauce. — 182. Sauce à l’Aurore. — 183. Sauce à la Duchesse. — 184. Sauce Princesse. — 185. Sauce Demi-Glace, or Madeira. — 186. Sauce Bordelaise. — 187. Sauce à la Génoise. — 188. Sauce Italienne. — 189. Sauce Duxelle. — 190. Sauce Colbert. — 191. Sauce Perigueux. — 192. Sauce Robert. — 193. Sauce Salmi. — 194. Sauce Poivrade. — 195. Sauce Napolitaine. — 196. Sauce Hachée. — 197. Sauce Chasseur. — 198. Sauce Diable. — 199. Crapaudine Sauce. — 200. Celery Sauce. — 201. Vinaigrette Sauce. — 202. Mustard Sauce. — 203. Sauce Piquante. — 204. Champagne Sauce. — 205. Tomato Sauce. — 206. Sauce Mayonnaise. — 207. Sauce Tartare. — 208. Victoria Sauce. — 209. Remoulade Sauce. — 210. Sauce Allemande. — 211. Prussian Sauce. — 212. Sauce Chambord. — 213. Sauce Montglas. — 214. Cuisson de Poisson—Fish Broth. For one Gallon — 215. Duxelle. — 216. Clear Gravy—For One Gallon. — 217. Chicken Essence. — 218. Fumet of Game. — 219. Game Stock. — 220. Sausage Forcement. — 221. Godiveaux Forcemeat. — 222. Lobster Forcemeat. — 223. Crab Forcemeat. — 224. Clam Forcemeat. — 225. Chicken Forcemeat à la Crême. — 226. Chicken Forcemeat. — 227. Forcemeat Quenelles of Fish. — 228. Partridge Forcemeat. — 229. American Forcemeat. — 230. Mushroom Garnishing. — 231. Garnishing Bayard. — 232. Garnishing à la Chipolata—for one gallon. — 233. Garnishing Vanderbilt. — 234. Garnishing Valencienne. — 235. Garnishing Régence. — 236. Garnishing à la St. Nazaire. — 237. Garnishing à la Grecque—for roast or broiled meats. — 238. Godard Garnishing. — 239. Tortue Garnishing. — 240. Garnishing Parisienne. — 241. Garnishing Gourmet. — 242. Garnishing Cêpes. — 243. Bordelaise Garnishing, for tenderloins and steaks. — 244. Marrow Garnishing. — 245. Garnishing à la Patti. — 246. Garnishing Financière. — 247. Garnishing Ecarlate. — 248. Garnishing à la Stanley. — 249. Garnishing à la Montebello. — 250. Garnishing Soubise. — 251. Garnishing Milanaise. — 252. Garnishing Rouennaise. — 253. Garnishing Robinson. — 254. A Bouquet. — HORS D’OEUVRES. — 255. Salpicon Royal. — 256. Salpicon à la Financière. — 257. Salpicon au Chasseur. — 258. Salpicon of Lobster, Crawfish, or Shrimps. — 259. Salpicon à la Montglas. — 260. Salpicon, Sauce Madère. — 261. Timbales à l’Ecossaise. — 262. Timbales de Nouilles à la Genoise. — 263. Timbales Russe à la Schultze. — 264. Croustade à la Régence. — 265. Croustades de Riz à la Victoria. — 266. Small Hot Patties à l’Anglaise. — 267. Ortolan Patties. — 268. Cromesquis aux Truffles. — 269. Canapé Madison. — 270. Small Bouchées à la Reine. — 271. Coquilles of Chicken à l’Anglaise. — 272. Coquilles of Oysters au Gratin. — 273. Oysters in Shells à l’Anglaise. — 274. Lamb Sweetbreads en Petites Caisses. — 275. Oysters en Petites Caisses. — 276. Chicken Croquettes with Truffles. — 277. Croquettes of Game. — 278. Croquettes of Foie-gras. — 279. Croquettes of Macaroni. — 280. Anchovies on Toast. — 281. Caviare on Toast. — 282. Thon Mariné. — 283. Sardines à l’Huile. — 284. Anchovies à l’Huile. — 285. Norwegian Anchovies. — 286. Saucisson de Lyon. — 287. Mortadella. — 288. Tomatoes, side dish. — 289. Cucumbers, side dish. — 290. Celery, in glass. — 291. Celery, frizzled. — 292. Radishes, how to prepare. — 293. Remarks Regarding Radishes. — 294. Welsh Rarebit. — 295. Golden Buck. — 296. Gherkin Buck. — 297. Welsh Rarebit au Gratin. — FISH. — 298. How to Serve Oysters for Private Families. — 299. Oysters à l’Alexandre Dumas. — 300. How to serve Clams. — 301. To prepare Breaded Fish. — 302. Salmon, en Papillotes. — 303. Salmon, oyster sauce. — 304. Salmon Colbert. — 305. Salmon à la Régence. — 306. Salmon à la Genoise. — 307. Salmon, rolled à l’Irlandaise. — 308. Broiled Salmon-tail. — 309. Boiled Halibut. — 310. Halibut Steaks, maître d’hôtel. — 311. Trout, shrimp sauce. — 312. Trout à la Cambacères. — 313. Trout à la Chambord. — 314. Broiled Trout, maître d’hôtel. — 315. Trout, with fine herbs. — 316. Trout en Papillotes. — 317. Sole à l’Hollandaise. — 318. Soles Normande. — 319. Soles au Gratin. — 320. Fried Soles, sauce Colbert. — 321. Fried Soles à la Horly. — 322. Fillets of Sole, Joinville. — 323. Sole, with fine herbs. — 324. Sole Dieppoise. — 325. Skate or Raie au Naturel. — 326. Shad, broiled maître d’hôtel. — 327. Shad, with Sorrel. — 328. Shad vert-pré. — 329. Broiled Fresh Mackerel, maître d’hôtel. — 330. Mackerel en Papillotes. — 331. Fresh Mackerel aux Fines Herbes. — 332. Matelote of Eels. — 333. Matelote of Eels à la Parisienne. — 334. Matelote of Eels à la Normande. — 335. Blanched Eels. — 336. Bluefish à l’Icarienne. — 337. Bluefish à l’Italienne. — 338. Bluefish à la Venitienne. — 339. Sheep’s-head à la Créole. — 340. Bouille-à-Baisse, à la Marseillaise. — 341. Bass à la Bordelaise. — 342. Bass, with White Wine. — 343. Bass à la Chambord. — 344. Salt Cod à la Biscaënne. — 345. Codfish, bonne femme. — 346. Picked-up Codfish. — 347. Fish Balls. — Fish Balls à la Mrs. Benjamin Harrison. — 348. How to Blanch Codfish-tongues. — 349. Codfish-tongues au beurre noir. — 350. Fried Codfish-tongues. — 351. Codfish-tongues à la poulette. — 352. Boiled Codfish, Oyster Sauce. — 353. Broiled Boned Smelts à la Béarnaise. — 354. Smelts à la Toulouse. — 355. Stuffed Smelts. — 356. Smelts au Gratin. — 357. Lobster à l’Américaine. — 358. Lobster with Curry. — 359. Lobster à la Newburg. — 360. Lobster à la Bordelaise. — 361. Lobster en Brochette au Petit Salé. — 362. Lobster en Chevreuse. — 363. Broiled Lobster à la Ravigote. — 364. Broiled Lobster. — 365. Lobster Croquettes. — 366. Lobster Cutlets, Victoria. — 367. Stuffed Lobster. — 368. Fried Soft-shelled Crabs. — 369. Broiled Soft-shelled Crabs. — 370. Hard-shelled Crabs à la Diable. — 371. Crabs à la St. Jean. — 372. Crabs à la St. Laurent. — 373. Crabs à l’Anglaise. — 374. Oyster-crabs à la Poulette. — 375. Fried Oyster-crabs. — 376. Stuffed Clams. — 377. Clams à la Marinière. — 378. Mussels à la Marinière. — 379. Mussels à la Poulette. — 380. Fried Oysters. — 381. Oysters à la Villeroi. — 382. Broiled Oysters. — 383. Oysters à la Poulette. — 384. Oysters à la Pompadour. — 385. Oysters en Brochette au Petit Salé. — 386. Oysters à la Mali. — 387. Oyster Patties. — 388. Stewed Oysters à la Baltimore. — 389. Soft Clams à la George Merrill. — 390. Soft Clams à la Newburg. — 391. Canapé Lorenzo. — 392. Scallops Brestoise. — 393. Edible Snails à la Bourguignonne. — 394. Edible Snails à l’Italienne. — 395. Edible Snails à la Provençale. — 396. Terrapin à la Baltimore. — 397. Terrapin à la Maryland. — Terrapin à la Newburg — 398. Broiled Frogs. — 399. Frogs à la Poulette. — 400. Fried Frogs. — 401. Frogs à l’Espagnole. — 402. Broiled Shad’s Roe, with Bacon. — 403. Broiled Sardines on Toast. — EGGS. — 404. Poached. — 405. Scrambled Eggs. — 406. Scrambled Eggs with Asparagus-tops. — 407. Scrambled Eggs with Truffles. — 408. Scrambled Eggs with Smoked Beef. — 409. Scrambled Eggs with Chicory. — 410. Eggs à la Livingstone. — 411. Eggs à la Bourguignonne. — 412. Fried Eggs. — 413. Fried Eggs for Garnishing. — 414. Eggs au Beurre Noir. — 415. Eggs au Soleil. — 416. Eggs à la Béchamel. — 417. Eggs à la Pauvre Femme. — 418. Eggs au Gratin. — 419. Eggs à la Tripe. — 420. Eggs à la Vanderbilt. — 421. Eggs à la Valencienne. — 422. Eggs à la Provençale. — 423. Eggs en Filets. — 424. Eggs à la Finoise. — 425. Eggs au Miroir. — 426. Eggs with Fresh Mushrooms. — 427. Eggs with Celery. — 428. Eggs with Truffles. — 429. Eggs with Tarragon. — 430. Eggs with Livers. — 431. Eggs au Parmesan. — 432. Eggs à la Bonne Femme. — 433. Eggs à la Paysanne. — 434. Eggs à la Régence. — 435. Eggs with Melted Cheese. — 436. Eggs en Panade. — 437. Eggs à la Meyerbeer. — 438. Eggs à la Reine. — 439. Eggs à la Turque. — 440. Eggs à l’Impératrice. — 441. Eggs à la Suisse. — 442. Eggs à la Chipolata. — 443. Eggs à l’Alsacienne. — 444. Eggs à l’Aurore. — 445. Eggs à la Polonaise. — 446. Eggs à la Sauce Robert. — 447. Eggs à la Bennett. — 448. Eggs à la Hyde. — 449. Eggs à la Duchesse. — 450. Plain Omelet. — 451. Omelet With Fine Herbs. — 452. Oyster Omelet. — 453. Crawfish Omelet. — 454. Lobster Omelet. — 455. Crab Omelet. — 456. Tomato Omelet. — 457. Tomato Omelet à la Provençale. — 458. Asparagus-top Omelet. — 459. Omelet, with Green Peas. — 460. Omelet au Cèpes. — 461. Smoked Beef Omelet. — 462. Ham Omelet. — 463. Kidney Omelet. — 464. Chicken Liver Omelet. — 465. Sausage Omelet. — 466. Omelet Bonne Femme. — 467. Omelet Raspail. — 468. Sardine Omelet. — 469. Cheese Omelet. — 470. Omelet Régence. — 471. Omelet à la Vanderbilt. — 472. Omelet à l’Espagnole. — 473. Omelet Mexicaine. — 474. Omelet Soufflée, for Six Persons. — 475. Sweet Omelet. — 476. Omelet au Kirsch, or Rum. — 477. Omelet Célestine. — BEEF. — 478. Braised Beef à la Morlaisienne. — 479. Braised Beef à la Mode. — 480. Braised Beef à la Providence. — 481. Braised Beef à l’Orsini. — 482. Braised Beef à la Flamande. — 483. Braised Beef en Daube. — 484. Braised Beef à la Bignon. — 485. Braised Beef, Russian Sauce. — 486. Smoked Beef à la Crême. — 487. Beefsteak Pie à l’Anglaise. — 488. Beefsteak Pie à l’Américaine. — 489. Corned Beef with Spinach. — 490. Corned Beef with Kale-sprouts. — 491. Sirloin Steak, or Entrecôte à la Bordelaise. — 492. Sirloin Steak à la Béarnaise. — 493. Sirloin Steak à la Moëlle. — 494. Sirloin Steak Larded à la Duchesse. — 495. Sirloin Steaks à la Parisienne. — 496. Sirloin Steaks aux Cêpes. — 497. Sirloin Steak, with Green Peppers. — 498. Sirloin Piqué à la Bordelaise. — 499. Sirloin Piqué, Marrow sauce. — 500. Minced Beef à la Provençale. — 501. Minced Beef à la Portugaise. — 502. Minced Beef à la Catalan. — 503. Broiled Tenderloin of Beef. — 504. Broiled Tenderloin à la Chéron. — 505. Tenderloin à la Nivernaise. — 506. Tenderloin à la Florentin. — 507. Tenderloin à la Trianon. — 508. Broiled Tenderloin aux Gourmets. — 509. Mignons Filets à la Pompadour. — 510. Mignons Filets à la Moëlle. — 511. Mignons Filets, Marinated, Russian Sauce. — 512. Mignons Filets à la Bernardi. — 513. Mignons Filets à la Bohémienne. — 514. Mignons Filets à la Parisienne. — 515. Mignons Filets aux Pommes-de-terre Parisiennes. — 516. Tenderloin Piqué à la Duchesse. — 517. Tenderloin Piqué à la Portugaise. — 518. Tenderloin of Beef, Piqué à la Provençale. — 519. Roast Tenderloin à la Hussard. — 520. Tenderloin Piqué à la Sevigne. — 521. Tenderloin Piqué à l’Egyptienne. — 522. Tenderloin Piqué à la Richelieu. — 523. Tenderloin Piqué à la Bernardi. — 524. Porterhouse Steak. — 525. Double Porterhouse Steak. — 526. Hamburg Steak, Russian Sauce. — 527. Roast Beef. — 528. Corned Beef Hash à la Polonaise. — 529. Corned Beef Hash au Gratin. — 530. Corned Beef Hash à la Zingara. — 531. Corned Beef Hash en Bordure. — 532. Beef-Tongue à la Gendarme. — 533. Beef-Tongue, Sauce Piquante. — 534. Beef-Tongue, Napolitaine. — 535. Beef-Tongue à la Jardinière. — 536. Beef-Tongue, with Spinach. — 537. Beef-Tongue, au Risotto. — 538. Beef-Tongue à la Milanaise. — 539. Roulade of Beef à l’Ecarlate. — 540. Stewed Beef à l’Egyptienne. — 541. Stewed Beef à la Dufour. — 542. Stewed Beef à la Turque. — 543. Stewed Beef à la Marseillaise. — 544. Tripe à la Bordelaise. — 545. Tripe à la Créole. — 546. Tripe à la Poulette. — 547. Tripe à la Mode de Caën. — 548. Tripe à la Lyonnaise. — VEAL. — 549. Blanquette of Veal. — 550. Blanquette of Veal à la Reine. — 551. Blanquette of Veal With Peas. — 552. Blanquette of Veal With Nouilles. — 553. Blanquette of Veal à l’Ancienne. — 554. Brisotin of Veal. — 555. Brisotin of Veal à l’Ecarlate. — 556. Brisotin of Veal, Nantaise. — 557. Calf’s Brains with Black Butter. — 558. Calf’s Brains à la Vinaigrette. — 559. Fried Calf’s Brains, Tartare Sauce. — 560. Veal Cutlets à la Pagasqui. — 561. Veal Cutlets à la St. Cloud. — 562. Veal Cutlets à la Maréchale. — 563. Veal Cutlets à la Milanaise. — 564. Broiled Veal Cutlets. — 565. Veal Cutlets à la Philadelphia. — 566. Veal Cutlets en Papillotes. — 567. Curry of Veal à l’Indienne. — 568. Escalops of Veal, plain. — 569. Escalops of Veal à la Duxelle. — 570. Escalops of Veal with Stuffed Peppers. — 571. Escalops of Veal à la Chicorée. — 572. Escalops of Veal à l’Italienne. — 573. Escalops of Veal à la Provençale. — 574. Escalops of Sweetbreads à la Richelieu. — 575. Minced Veal à la Catalan. — 576. Minced Veal à la Biscaënne. — 577. Fricandeau with Sorrel. — 578. Fricandeau with Spinach. — 579. Fricandeau à la Morlaisienne. — 580. Calf’s Liver Stewed à l’Italienne. — 581. Calf’s Liver Sauté à la Provençale. — 582. Calf’s Liver à l’Alsacienne. — 583. Calf’s Liver Braised à la Bourgeoise. — 584. Calf’s Liver Broiled with Bacon. — 585. Loin of Veal, Roasted. — 586. Grenadins of Veal, Purée of Peas. — 587. Grenadins of Veal à la Chipolata. — 588. Grenadins of Veal à la Sevigné. — 589. Grenadins of Veal à l’Africaine. — 590. Braised Noix of Veal à la Providence. — 591. Braised Noix of Veal en Daube. — 592. Panpiette of Veal à la Faubonne. — 593. Panpiette of Veal à l’Ecarlate. — 594. Panpiette of Veal, Purée of Chestnuts. — 595. Panpiette of Veal, Sauce Duxelle. — 596. Breast of Veal à la Milanaise. — 597. Calf’s Feet, Naturel. — 598. Calf’s Feet à la Poulette. — 599. Calf’s Feet, Sauce Piquante. — 600. Calf’s Feet, Sauce Remoulade. — 601. How to Blanch Sweetbreads. — 602. Sweetbreads, Braised. — 603. Sweetbreads Braised à la Financière. — 604. Sweetbreads Braised with Sorrel. — 605. Sweetbreads Braised au Salpicon. — 606. Sweetbreads à la Soubise. — 607. Sweetbreads Braised, with Spinach. — 608. Sweetbreads à la Sauce Duxelle. — 609. Sweetbreads Braised, with Mushroom Sauce. — 610. Sweetbreads Braised à la Sauce Béarnaise. — 611. Sweetbreads Braised aux Cêpes. — 612. Sweetbreads Braised aux Gourmets. — 613. Sweetbreads Braised à la Parisienne. — 614. Sweetbreads Braised à la Godard. — 615. Sweetbreads Braised à la Montglas. — 616. Stewed Sweetbreads à la Catalan. — 617. Sweetbreads Broiled à la Colbert. — 618. Sweetbreads Braised à la Pompadour. — 619. Sweetbread Croquettes, Périgueux Sauce. — 620. Sweetbread Croquettes with Peas. — 621. Coquilles of Sweetbreads à la Dreux. — 622. Coquilles of Sweetbreads à la Cardinal. — 623. Coquilles of Sweetbreads à la Reine. — 624. Veal Stew, Marengo. — 625. Veal Stew à la Provençale. — 626. Veal Stew à la Grecque. — 627. Veal, Stewed à la Portugaise. — 628. Veal, Stewed à la Solferino. — 629. Veal, Stewed à la Bourgeoise. — 630. Veal, Stewed with Oyster-plant. — 631. Veal, Stewed with Peas. — 632. Veal, Stewed à la Chasseur. — 633. Tendron of Veal à la Nantaise. — 634. Tendron of Veal with Sorrel. — 635. Tendron of Veal à la Morlaisienne. — 636. Tendron of Veal à la Chipolata. — 637. Calf’s Head, plain. — 638. Calf’s Head à la Cavour. — 639. Calf’s Head à la Poulette. — 640. Calf’s Head à la Vinaigrette. — 641. Calf’s Head en Tortue. — MUTTON—LAMB. — 642. Mutton Chops à la Provençale. — 643. Mutton Chops, Breaded. — 644. Mutton Chops, Bretonne. — 645. Mutton Chops à l’Africaine. — 646. Mutton Chops à la Napolitaine. — 647. Chops Soyer, with Potatoes. — 648. Leg of Mutton à la Portugaise. — 649. Leg of Mutton à la Condé. — 650. Leg of Mutton, Bretonne. — 651. Leg of Mutton, Caper Sauce. — 652. Mutton Hash à la Zingara. — 653. Mutton Hash au Gratin. — 654. Lamb’s Feet à la Poulette. — 655. Mutton Stew, Fermière. — 656. Mutton Stew, Solferino. — 657. Mutton Stew à la Marseillaise. — 658. Mutton Stew, Portugaise. — 659. Mutton Stew with Potatoes. — 660. Irish Mutton Stew. — 661. Mutton Kidneys en Brochette au Petit Salé. — 662. Mutton Kidneys Sautés, Madeira Sauce. — 663. Mutton Kidneys Sautés à l’Italienne. — 664. Saddle of Mutton, Roasted, Plain. — 665. Saddle of Mutton, Sauce Colbert. — 666. Saddle of Mutton, Currant Jelly. — 667. Saddle of Mutton, Sauce Poivrade. — 668. Saddle of Mutton, Londonderry Sauce. — 669. Saddle of Mutton à la Sevigné. — 670. Saddle of Mutton à la Duchesse. — 671. Saddle of Mutton with Potatoes. — 672. Lamb Fries à la Diable. — 673. Lamb Fries, Tomato Sauce. — 674. Brochette of Lamb à la Dumas. — 675. Ballotin of Lamb with Peas. — 676. Curry of Lamb, with Asparagus-tops. — 677. Curry of Lamb à l’Indienne. — 678. Curry of Lamb à la Créole. — 679. Croquettes of Lamb à la Patti. — 680. Croustades of Kidneys, with Mushrooms. — 681. Lamb Chops à la Signora. — 682. Lamb Chops à la Robinson. — 683. Lamb Chops, Maison d’Or. — 684. Lamb Chops à la Clichy. — 685. Lamb Chops à la Maintenon. — 686. Lamb Chops à la Villeroi. — 687. Lamb Chops à la Masséna. — 688. Minced Lamb à l’Anglaise. — 689. Epigrammes, of Lamb, Macédoine. — 690. Epigrammes of Lamb à la Chicorée. — 691. Epigrammes of Lamb à la Louisiannaise. — 692. Epigrammes of Lamb à la Soubise. — 693. Shoulder of Lamb à l’Africaine. — 694. Shoulder of Lamb, Purée Normande. — 695. Shoulder of Lamb, with Stuffed Tomatoes. — 696. Shoulder of Lamb, Jardinière. — 697. Shoulder of Lamb, Stuffed à la Macédoine. — 698. Shoulder of Lamb à la Rouennaise. — 699. Shoulder of Lamb à la Flamande. — 700. Hashed Lamb à la Polonaise. — 701. Haricot or Ragout of Lamb à la Providence. — 702. Breast of Lamb, Jardinière. — 703. Stewed Lamb and Oyster-plant. — 704. Stewed Lamb à la Française. — 705. Stewed Lamb and Lima Beans. — 706. Stewed Lamb, with Peas. — 707. Stewed Lamb and Flageolets. — 708. Stewed Lamb à la Parisienne. — 709. Stewed Lamb and String Beans. — 710. Stewed Lamb Louisiannaise. — 711. Stewed Lamb à la Créole. — 712. Lamb’s Kidneys, Colbert Sauce. — 713. Lamb’s Kidneys, with Bacon. — 714. Stewed Kidneys With Cêpes. — 715. Lamb’s Kidneys à la Diable. — 716. Lamb Steak With Purée of Peas. — 717. Lamb Steak, Sauce Piquante. — 718. Lamb Steak à l’Américaine. — PORK. — 719. Black Sausage, Mashed Potatoes. — 720. Suckling Pig, Apple Sauce. — 721. Boiled Ham, plain. — 722. Cold Boiled Ham, for family use. — 723. Roast Ham, Champagne Sauce. — 724. Roast Ham, with Corn à la Crême. — 725. Roast Ham, With Spinach. — 726. Pig’s Cheek, With Spinach. — 727. Pig’s Feet à la St. Hubert. — 728. Pig’s Feet, Sauce Robert. — 729. Pig’s Feet, Sauce Piquante. — 730. Pig’s Feet, New York Style. — 731. Pig’s Feet à la Poulette. — 732. Stuffed Pig’s Feet à la Périgueux. — 733. Stuffed Pig’s Feet, Madeira Sauce. — 734. Boned Pig’s Feet. — 735. Sausages, with White Wine. — 736. Sausages à l’Anglaise. — 737. Sausages à l’Italienne. — 738. Sausages à la Bourguignonne. — 739. Sausages, with Cabbage. — 740. Sausages au Gastronome. — 741. Pork Tenderloin. — 742. Pork Andouillettes. — 743. Pork Chops, Plain. — 744. Pork Chops, Broiled. — 745. Pork Chops, Piquante Sauce. — 746. Pork Chops, Sauce Robert. — 747. Pork Chops à la Diable. — 748. Pork Chops, Apple Sauce. — 749. Pork Chops à la Purée de Pois. — 750. Pork Chops with Purée of Potatoes. — 751. Roasted Fresh Pork. — 752. Pork and Beans. — 753. How to Prepare Ham for Broiling and Frying. — 754. How to Prepare English Breakfast Bacon. — POULTRY. — 755. Chicken Roasted, Plain. — 756. Chicken Broiled With Bacon. — 757. Chicken Pot-pie. — 758. Chicken Croquettes à la Reine. — 759. Chicken Croquettes à la Périgueux. — 760. Chicken Croquettes à l’Ecarlate. — 761. Chicken Croquettes à la Périgourdin. — 762. Croustade of Chicken à la Dreux. — 763. Croustade of Chicken Livers, au Madère. — 764. Cromesquis of Chicken à la Richelieu. — 765. Cromesquis of Chicken à la Reine. — 766. Chicken Legs à la Diable. — 767. Chicken Livers Stewed in Madeira Wine. — 768. Chicken Livers With Mushrooms. — 769. Chicken Livers en Brochette with Bacon. — 770. Chicken Livers Sautés à l’Italienne. — 771. Chicken Sauté à la Marengo. — 772. Chicken Sauté à l’Hongroise. — 773. Chicken Sauté à la Parmentier. — 774. Chicken Sauté with Tarragon. — 775. Chicken Sauté à la Chasseur. — 776. Chicken Sauté à la Bordelaise. — 777. Chicken Sauté à la Régence. — 778. Chicken Sauté à la Bohémienne. — 779. Chicken Boiled à la Providence. — 780. Chicken Fricassé à la Reine. — 781. Chicken Fricassé à l’Américaine. — 782. Pillau of Chicken à la Turque. — 783. Chicken Pillau à la Créole. — 784. Chicken with Rice. — 785. Chicken à la Maryland. — 786. Suprême of Chicken à la Toulouse. — 787. Suprême of Chicken à la Bayard. — 788. Suprême of Chicken à la Reine. — 789. Suprême of Chicken à la Patti. — 790. Suprême of Chicken à la Rothschild. — 791. Turban of Chicken à la Cleveland. — 792. Chicken Curry à l’Indienne. — 793. Chicken Curry à l’Espagnole. — 794. Chicken Curry à la Créole. — 795. Boiled Turkey à l’Anglaise. — 796. Boiled Turkey, Celery Sauce. — 797. Boiled Turkey, Oyster Sauce. — 798. Boiled Turkey, Egg Sauce. — 799. Boiled Turkey à la Baltimore. — 800. Roast Turkey, Stuffed with Chestnuts. — 801. Hashed Turkey à la Royale. — 802. Hashed Turkey à la Béchamel. — 803. Hashed Turkey à la Polonaise. — 804. Hashed Turkey à la Crême. — 805. Hashed Turkey en Bordure. — 806. Turkey Breasts à la Chipolata. — 807. Turkey Breasts à la Robinson. — 808. Roast Goose, Stuffed with Chestnuts, Apple Sauce. — 809. Timbale of Foie-Gras Lagardère. — 810. Vol-au-Vent à la Financière. — 811. Vol-au-Vent à la Toulouse. — 812. Vol-au-Vent à la Reine. — 813. Boned Turkey à la Prosperity of America. — 814. Jelly for Boned Turkey. — 815. Pigeon Cutlets à la Victoria. — 816. Squabs Roasted Plain. — 817. Squabs Broiled on Toast, with Bacon. — 818. Ballotin of Squab à l’Italienne. — 819. Squabs à la Crapaudine. — 820. Squabs à l’Américaine. — 821. Squabs à la Chipolata. — 822. Squabs en Compote. — 823. Roast Duck à l’Américaine. — 824. Roast Duck, Apple Sauce. — 825. Duckling à la Rouennaise. — 826. Salmi of Duck à l’Américaine. — 827. Salmi of Duck, with Olives. — 828. Salmi of Duck à la Chasseur. — 829. Salmi of Duck à la Bourgeoise. — 830. Salmi of Duck à la Montglas. — 831. Salmi of Duck à la Maréchale. — GAME. — 832. Canapés for Game. — 833. Croquettes of Game à la Périgueux. — 834. Quails Roasted, Plain. — 835. Quails Broiled With Bacon. — 836. Braised Quails, Celery Sauce. — 837. Quails à la Financière. — 838. Doe-birds, Roasted, Plain. — 839. Broiled Doe-birds. — 840. Roasted Doe-birds à l’Américaine. — 841. Roasted Doe-birds à l’Africaine. — 842. Salmi of Doe-birds à la Gastronome. — 843. Roast Partridge, Bread Sauce. — 844. Partridge Broiled à l’Américaine. — 845. Partridge and Cabbage. — 846. Partridge à la Financière. — 847. Partridge Braised with Celery Sauce. — 848. Partridge Sauté à la Chasseur. — 849. Chartreuse of Partridge. — 850. Suprême of Partridge, Sauce Périgueux. — 851. Suprême of Partridge à la Godard. — 852. Grouse, Roasted Plain. — 853. Grouse, Roasted à la Sam Ward. — 854. Grouse, Broiled with Bacon. — 855. Salmi of Grouse à la Parisienne. — 856. Salmi of Grouse à la Walter Scott. — 857. Salmi of Grouse à la Florentine. — 858. Suprême of Grouse à la Richelieu. — 859. Teal Duck, Roasted Plain. — 860. Teal Duck, Broiled. — 861. Salmi of Teal Duck à la Régence. — 862. Ptarmigan, Roasted Plain. — 863. Ptarmigan, Broiled Plain. — 864. Salmi of Ptarmigan à la Chasseur. — 865. Plovers, Roasted Plain. — 866. Plovers Broiled. — 867. Salmi of Plover à la Maison d’Or. — 868. English Snipe, Roasted. — 869. English Snipe, Broiled. — 870. Salmi of Snipe à la Moderne. — 871. Woodcock, Roasted Plain. — 872. Woodcock, Broiled With Bacon. — 873. Salmi of Woodcock à la Chasseur. — 874. Canvas-back Ducks, Roasted. — 875. Canvas-back Ducks, Broiled. — 876. Red-head Ducks, roasted—Broiled. — 877. Reed-birds, Roasted. — 878. Saddle of Venison, Jelly Sauce. — 879. Venison Steak, Broiled. — 880. Venison Steak, Londonderry Sauce. — 881. Venison Steak, Colbert Sauce. — 882. Venison Steak, Purée of Chestnuts. — 883. Venison Steak, Mashed Potatoes. — 884. Venison Steaks, Currant-Jelly Sauce. — 885. Venison Chops, Chestnut Purée. — 886. Civet of Venison, Poivrade Sauce. — 887. Civet of Venison à la Française. — 888. Civet of Venison à la Parisienne. — 889. Venison Pie à l’Américaine. — 890. Antelope Steak, Russian Sauce. — 891. Antelope Chops, Port Wine Sauce. — 892. Hare, Roasted, Stuffed. — 893. Civet of Hare à la Française. — 894. Gibelotte of Hare. — 895. Fillets of Hare, Sauce Poivrade. — VEGETABLES. — 896. Artichokes à la Barigoul—Lean. — 897. Artichokes Sautés. — 898. Artichokes à la Duxelle. — 899. Fried Artichokes. — 900. Artichokes, with Sauce. — 901. Stuffed Artichokes à la Barigoul. — 902. Artichokes à la Vinaigrette. — 903. Artichokes à la Florentine. — 904. Asparagus, Sauce Hollandaise. — 905. Asparagus à la Vinaigrette. — 906. Asparagus à la Tessinoise. — 907. Fried Egg-plant. — 908. Broiled Egg-plant. — 909. Stuffed Egg-plant. — 910. Beet-roots, Boiled Plain. — 911. Beet-roots Sautées au Beurre. — 912. Beet-roots Sautées à la Crême. — 913. Mushrooms Sautées à la Bordelaise. — 914. Mushrooms Sautés on Toast. — 915. Mushrooms Sautés à la Crême. — 916. Mushrooms Broiled on Toast. — 917. Blanched Cabbage. — 918. Cabbage with Cream. — 919. Stuffed Cabbage. — 920. Cabbage for Garnishing. — 921. Pork and Cabbage. — 922. Brussels Sprouts, Sautés au Beurre. — 923. Brussels Sprouts, Sautés à la Crême. — 924. Sourkrout. — 925. Cauliflower, Boiled with Butter. — 926. Cauliflower au Gratin. — 927. Carrots Sautées à la Crême. — 928. Celery, with Gravy à la Bonne Femme. — 929. Celery with Cream. — 930. Celery à la Moëlle de Bœuf. — 931. Cardons à la Moëlle. — 932. Chicory, with Cream or White Sauce. — 933. Chicory, with Gravy. — 934. Chicory for Garnishing. — 935. Cucumbers à la Poulette. — 936. Cucumbers à la Béchamel. — 937. Stuffed Cucumbers. — 938. Stewed Cucumbers for Garnishing. — 939. Spinach Blanched au Naturel. — 940. Spinach à l’Anglaise. — 941. Spinach à la Vieille Mode. — 942. Spinach à la Maître d’hôtel. — 943. Spinach, with Gravy. — 944. Spinach, with Sugar. — 945. String Beans, Blanched. — 946. String Beans, with Cream. — 947. String Beans au Blanc. — 948. String Beans à l’Anglaise. — 949. String Beans à la Bretonne. — 950. Beans Panachées. — 951. Red Beans à la Bourguignonne. — 952. Fresh Lima Beans. — 953. Stuffed Lettuce. — 954. Macaroni à la Crême. — 955. Macaroni au Gratin. — 956. Macaroni à l’Italienne. — 957. Macaroni à la Napolitaine. — 958. Macaroni à la Milanaise. — 959. Spaghetti à la Napolitaine. — 960. Spaghetti à l’Italienne. — 961. Spaghetti au Gratin. — 962. Boiled Green Corn. — 963. Corn Sauté à la Crême. — 964. Corn Sauté au Beurre. — 965. Corn Fritters. — 966. Barley Fritters. — 967. Glazed Turnips, with Gravy. — 968. Onions, with Cream. — 969. Fried Onions. — 970. Stuffed Onions. — 971. Minced Onions. — 972. Glazed Onions for Garnishing. — 973. Sorrel au Maigre. — 974. Sorrel au Gras. — 975. Stuffed Peppers. — 976. Green Peas à l’Ancienne Mode. — 977. Green Peas à la Française. — 978. Green Peas à l’Anglaise. — 979. Green Peas à la Bourgeoise. — 980. Green Peas, with Cream. — 981. Green Peas, With Bacon. — 982. Potatoes, Boiled Plain. — 983. Broiled Potatoes. — 984. Potatoes à la Génevroise. — 985. Potatoes, Maître d’Hôtel. — 986. Potatoes, Parisienne. — 987. Potatoes à l’Anglaise à Crû. — 988. Potatoes à l’Anglaise. — 989. Potatoes, with Bacon. — 990. Potatoes à l’Italienne. — 991. Potatoes à la Lyonnaise. — 992. Stuffed Potatoes. — 993. Fried Potatoes. — 994. Potatoes Sautées au Beurre. — 995. Potatoes Sautées. — 996. Potato Balls. — 997. Potato Croquettes and Quenelles. — 998. Mashed Potatoes. — 999. Potatoes à l’Hollandaise. — 1000. Potatoes à la Gastronome. — 1001. Potatoes à la Bignon. — 1002. Hashed Potatoes, Sautées. — 1003. Hashed Potatoes, with Cream. — 1004. Hashed Potatoes, with Cream au Gratin. — 1005. Potatoes en Surprise. — 1006. Potatoes à la Duchesse. — 1007. Potatoes à la Rice. — 1008. Potatoes à la Windsor. — 1009. Potatoes, Château. — 1010. Potatoes, Soufflées. — 1011. Potatoes, Saratoga. — 1012. Potatoes à la Hanna. — 1013. Potatoes, Julienne. — 1014. Potatoes en Paille (Straw). — 1015. Rice, Plain Boiled. — 1016. Rice à la Ristori. — 1017. Risotto à la Milanaise. — 1018. Oyster-plant Sauté au Beurre. — 1019. Oyster-plant à la Poulette. — 1020. Oyster-plant Sauté à la Crême. — 1021. Fried Oyster-plant. — 1022. Succotash. — 1023. Stuffed Tomatoes. — 1024. Stuffed Tomatoes à la Reine. — 1025. Broiled Tomatoes. — 1026. Tomatoes à la Bock. — 1027. Stewed Tomatoes. — 1028. Roasted Tomatoes. — 1029. Tomatoes à la Marseillaise. — 1030. Okras, Plain Boiled. — 1031. Okras, Sautés à la Créole. — 1032. Macédoine of Vegetables. — 1033. Jardinière of Vegetables. — 1034. Boiled Hominy. — 1035. Fried Hominy. — SALADS. — 1036. Salad à l’Italienne. — 1037. Anchovy Salad. — 1038. Barbe de Capucine. — 1039. Beef Salad. — 1040. Cauliflower Salad. — 1041. Celery Salad. — 1042. Celery Salad, Mayonnaise Dressing. — 1043. Chapon, for Chicory and Escarole Salad. — 1044. Chicken Salad. — 1045. Chicory Salad, Plain. — 1046. Chicory Salad au Chapon. — 1047. Crab Salad. — 1048. Dandelion Salad, Plain. — 1049. Dandelion Salad, with Eggs. — 1050. Dandelion and Beet-root Salad. — 1051. Dandelion à la Contoise. — 1052. Doucette Salad, Plain. — 1053. Doucette Salad, with Beet-roots. — 1054. Doucette Salad, with Hard-boiled Eggs. — 1055. Escarole Salad. — 1056. Lamb-tongue Salad. — 1057. Lettuce Salad, Plain. — 1058. Lettuce Salad with Hard-boiled Eggs. — 1059. Lettuce Salad with Cream. — 1060. Lettuce and Tomato Salad. — 1061. Lobster Salad. — 1062. Lobster Salad à la Plummer. — 1063. Salad Macédoine. — 1064. Romaine Salad. — 1065. Russian Salad. — 1066. Salmon Salad. — 1067. Shrimp Salad. — 1068. String-bean Salad. — 1069. Suédoise Salad. — 1070. Tomato Salad, French Dressing. — 1071. Tomato Salad, Mayonnaise Dressing. — 1072. Watercress Salad. — 1073. Potato Salad. — 1074. Herring Salad. — 1075. Japanese Salad. — DESSERTS: PASTRY, JELLIES, ICES, PRESERVES, ETC. — 1076. Feuilletage, or Puff Paste. — 1077. Paste for Pies. — 1078. Pâte-à-Foucer, Foundation Paste. — 1079. How to Make a Pastry-bag, for General Use. — 1080. How to Clean and Prepare Sultana Currants and Raisins for Pastry. — 1081. How to Clean Malaga Raisins. — 1082. Mince Pie. — 1083. Apple Pie. — 1084. Pear Pie. — 1085. Rhubarb Pie. — 1086. Lemon Pie. — 1087. Pineapple Pie. — 1088. Pear Pie, Open. — 1089. Huckleberry Pie. — 1090. Fresh Currant Pie. — 1091. Gooseberry Pie. — 1092. Peach Pie. — 1093. Green-gage Pie. — 1094. Plum Pie. — 1095. Strawberry Pie. — 1096. Raspberry Pie. — 1097. Blackberry Pie. — 1098. Cherry Pie. — 1099. Pumpkin Pie. — 1100. Custard Pie. — 1101. Cocoanut Pie. — 1102. Lemon Cream Pie, Méringué. — 1103. Apple Pie, Méringué. — 1104. Cranberry Pie. — 1105. Pie à la Martha Washington. — 1106. Peach Tarts. — 1107. Green-gage Tarts. — 1108. Apricot Tarts. — 1109. Pear Tarts. — 1110. Plum Tarts. — 1111. Cherry Tarts. — 1112. Rhubarb Tarts. — 1113. Huckleberry Tarts. — 1114. Gooseberry and Currant Tarts. — 1115. Pineapple Tarts. — 1116. Cranberry Tarts. — 1117. Strawberry Tarts. — 1118. Raspberry Tarts. — 1119. Blackberry Tarts. — 1120. Apple Tarts. — 1121. Frangipani Tarts. — 1122. Baked Apple Dumplings. — 1123. Hard Sauce. — 1124. Baked Apples. — 1125. Boiled Peach Dumplings. — 1126. Boiled Apricot Dumplings. — 1127. Boiled Apple Dumplings. — 1128. Apricot Sauce. — 1129. Diplomatic Pudding, Punch Sauce. — 1130. Rice Pudding with Orange. — 1131. Sauce à l’Anglaise à l’Orange. — 1132. Bread Pudding, Cream Sauce. — 1133. Cream Sauce. — 1134. Cold Maraschino Pudding. — 1135. Cold Pudding à Porfirio Diaz. — 1136. Sauce à la Diaz. — 1137. English Pudding, Baked. — 1138. Sabayon Sauce au Madère. — 1139. French Pudding à la Delmonico. — 1140. Sago Pudding. — 1141. Tapioca Pudding. — 1142. Vermicelli Pudding. — 1143. Rice Pudding. — 1144. Farina Pudding. — 1145. Indian Pudding. — 1146. Chocolate Pudding. — 1147. Coconut Pudding. — 1148. Pineapple Pudding à la Richelieu. — 1149. Sauce au Kirsch. — 1150. Peach Pudding à la Richelieu. — 1151. Apricot Pudding à la Richelieu. — 1152. Apple Pudding à la l’Helvétienne. — 1153. Sauce Chaufausen. — 1154. Custard Pudding. — 1155. Nelson Pudding. — 1156. Daniel Webster Sauce. — 1157. Lemon Pudding, Cream Sauce. — 1158. Orange Pudding. — 1159. Pudding à la U. S. Grant. — 1160. Sauce for U. S. Grant Pudding. — 1161. Fruit Pudding, Rum Sauce. — 1162. Rum Sauce. — 1163. Plum Pudding. — 1164. Cabinet Pudding à la Sadi-Carnot. — 1165. Sauce à la Sadi-Carnot. — 1166. Caramel Pudding. — 1167. Apple Charlotte. — 1168. Small Apple Charlottes. — 1169. Apples with Rice. — 1170. Riz au Lait d’Amandes. — 1171. Riz au Lait d’Amandes à l’Airolo. — 1172. Riz aux Pommes à la Bonne Femme. — 1173. Riz au Pommes à la Czar. — 1174. Turban of Apples au Riz. — 1175. Iced Timbale au Riz. — 1176. Croustade de Riz Méringuée. — 1177. Rice with Milk. — 1178. Rice à la Turque. — 1179. Rice à l’Indienne. — 1180. Rice à la Française. — 1181. Rice à la Condé. — 1182. Nouilles, or Noodles. — 1183. Buckwheat Cakes. — 1184. Wheat Cakes. — 1185. Batter for all Kinds of Frying. — 1186. French Pancakes. — 1187. French Pancakes à la Gelée. — 1188. German Pancakes. — 1189. German Pancakes with Apples. — 1190. Batter for Fritters. — 1191. Apple Fritters. — 1192. Fritters Soufflés à la Vanille. — 1193. Pound Cake. — 1194. Wedding Cake. — 1195. Sponge Cake. — 1196. Waffles, with Sugar. — 1197. Savarin Cakes. — 1198. Savarin Cake, hot. — 1199. Savarin Cake à l’Anglaise. — 1200. Crême à l’Anglaise. — 1201. Brioches. — 1202. Small Brioches. — 1203. Brioche à la Condé. — 1204. Brioches Fluttes. — 1205. Allumettes. — 1206. Glace Royale for Allumettes. — 1207. How to Peel and Pound Almonds. — 1208. Almond Cake Glacé. — 1209. Bitter Almond Macaroons. — 1210. Sweet Macaroons. — 1211. Apple Cake. — 1212. St. Honoré à la Rose Delmonico. — 1213. Gingerbread à la Française. — 1214. Strawberry Shortcake. — 1215. Blackberry Shortcake. — 1216. Baba. — 1217. Baba au Madère. — 1218. Baba, Crême à la Vanille. — 1219. Crême à la Vanille Sauce. — 1220. Home-made Cake. — 1221. Plain Galette. — 1222. Rice Cake. — 1223. Mille-feuilles Cake. — 1224. Almond Cake. — 1225. Cake de Pithiviers. — 1226. Madeleine. — 1227. Madeleine Printanière. — 1228. Milan Cake. — 1229. Rum Cake. — 1230. Rice Cake à la Mazzini. — 1231. Biscuits à la Cuillère, or Lady-fingers. — 1232. Biscuit à la Richelieu. — 1233. Biscuit à la Livornaise. — 1234. Petits Biscuits Ambrosiennes. — 1235. Almond Biscuits. — 1236. Chausson Cakes. — 1237. Petites Bouchées des Dames. — 1238. Petites Bouchées à la Mrs. Astor. — 1239. Fancy Almond Cakes. — 1240. Pâte-à-Chou. — 1241. Eclairs. — 1242. Crême Patissière. — 1243. How to Glaze Eclairs with Chocolate. — 1244. Eclairs au Café. — 1245. Eclairs à la Vanille. — 1246. Choux à la Crême. — 1247. Méringues. — 1248. Apples, Méringuées. — 1249. Small Fancy Méringues à la Ch. C. Delmonico. — 1250. Méringue-shells. — 1251. Swiss Méringues à l’Helvétienne. — 1252. Crême Renversée. — 1253. Crême en Mousse au Café. — 1254. Whipped Cream à la Vanille. — 1255. Crême en Mousse au Rhum. — 1256. Crême en Mousse au Kirsch. — 1257. Crême en Mousse au Maraschino. — 1258. Crême en Mousse au Cognac. — 1259. Crême en Mousse au Curaçoa. — 1260. Crême en Mousse. — 1261. Charlotte Russe à la Crême. — 1262. Charlotte Russe au Café. — 1263. Coffee Essence. — 1264. How to Cook Sugar. — 1265. Burned Sugar. — 1266. Nougat. — 1267. Small Pyramid of Nougat. — 1269. Glace Royale. — 1270. Blanc-manger à la Josephine Delmonico. — 1271. Vanilla Ice-cream. — 1272. Chocolate Ice-cream. — 1273. Coffee Ice-cream. — 1274. Strawberry Ice-cream. — 1275. Pistache Ice-cream. — 1276. Peach Ice-cream. — 1277. Banana Ice-cream. — 1278. Lemon Ice-cream. — 1279. Lemon Water-ice. — 1280. Orange Water-Ice. — 1281. Raspberry Water-ice. — 1282. Cherry Water-ice. — 1283. Pineapple Water-ice. — 1284. Peach Water-ice. — 1285. Apricot Water-ice. — 1286. Biscuits Glacés. — 1287. Biscuits Tortoni. — 1288. Iced Pudding à la Diplomate. — 1289. Plum Pudding Glacé à la Gladstone. — 1290. Macaroon Ice-cream. — 1291. Pudding Glacé à la Frankie Cleveland. — 1292. Napolitaine Ice-cream. — 1293. Tutti-frutti. — 1294. Plombière à la Kingman. — 1295. Parfait au Café à la Parisienne. — 1296. Rice and Cream à la Croce. — 1297. Oranges Glacées à la George Renauldt. — 1298. Macédoine Glacée á la Cavour. — 1299. Charlottes Glacées. — 1300. Charlottes Panachées. — 1301. Méringues Glacées. — 1302. Méringues Panachées. — 1303. Punch à la Lorenzo Delmonico. — 1304. Romaine Punch. — 1305. Kirsch Punch. — 1306. Punch à la Cardinal. — 1307. Champagne Punch. — 1308. Punch à la Lalla Rookh. — 1309. Punch en Surprise. — 1310. Punch à la Française, Hot. — 1311. Punch à la Française, Iced. — 1312. Punch à la Czarina, Hot. — 1313. Champagne Cup. — 1314. Claret Cup. — 1315. Water-melon à la Romero. — 1316. Water-melon à la José Paez. — 1317. Water-melon à la Seward. — 1318. Sherry-wine Jelly. — 1319. Kirsch Jelly. — 1320. Jamaica-rum Jelly. — 1321. Brandy Jelly. — 1322. Champagne Jelly. — 1323. Kümmel Jelly. — 1324. Rhein-wine Jelly. — 1325. Marcella-wine Jelly à la Castellar. — 1326. Current Jelly. — 1327. Apple Jelly. — 1328. Apple Sauce. — 1329. Cranberry Sauce. — 1330. Stewed Prunes à la Général Dufour. — 1331. Peach Marmalade. — 1332. Stewed Apples. — 1333. Stewed Pears. — 1334. Stewed Peaches. — 1335. Stewed Apricots. — 1336. Stewed Green-gages. — 1337. Stewed Plums. — 1338. Stewed Quinces. — 1339. Syrup for Preserving Fruits. — 1340. Preserved Peaches. — 1341. Preserved Bartlett Pears. — 1342. Preserved Apples. — 1343. Preserved Egg-plums. — 1344. Preserved Green-gages. — 1345. Preserved Strawberries. — 1346. Preserved Raspberries. — 1347. Preserved Cherries. — 1348. How to Roast Coffee. — 1349. How to Make Black Coffee. — 1350. Café Noir à l’Alexander the Great. — 1351. Café au Lait (Coffee with Milk). — 1352. Café au Lait à la St. Gottardo. — 1353. Café Glacé (Iced Coffee). — 1354. Thé (Tea). — 1355. Thé à la Russe (Russian Tea). — 1356. How to Make Chocolate. — 1357. Chocolat au Lait à la George Washington. — SUPPLEMENT. — 1358. Lobster à la Rushmore. — 1359. Raw Hamburg Steak. — 1360. Mignons of Lamb, Sauce Béarnaise. — 1361. Hind-quarter of Spring Lamb. — 1362. Chicken, Sauté à la Ch. C. Delmonico. — 1363. Chicken, Sauté à la Ranhofer. — 1364. Filets Mignons à la Lorillard. — 1365. Flageolets Sautés au Beurre. — 1366. Eggs à la Post. — 1367. Oysters Fried à la Arthur Sullivan. — 1368. Lobster Salad à la Boardman. — 1369. Game Pie à la Levi P. Morton. — 1370. Plombière à la Hamilton. — 1371. Tutti-frutti à la Gen. Harrison. — 1372. Frogs’ Legs à la Merrill. — 1373. Strawberries. — 1374. Pineapple. — 1375. Asparagus. — 1376. Rhubarb, or Pie-plant. — 1377. Cherries. — 1378. Gooseberries. — 1379. Currant Jelly. — 1380. Raspberries. — 1381. Blackberries and Whortleberries — 1382. Peas, Corn, and Lima Beans — 1383. Egg-plums and Green-gages — 1384. Tomatoes. — 1385. Peaches and Bartlett Pears. — 1386. String Beans — 1387. Apples. — 1388. Tenderloin Broil à la Stanton. — 1389. Filets Mignons à la Brown. — 1390. Broiled Grouse à la Pomeroy. — 1391. Mazagran à la General Bugeau. — 1392. Mazagran à la Général Dufour. — 1393. Smelts à la Van Volkenburgh. — 1394. Tomatoes with Rice à la Watson.
12. 12.HOW TO CARVE. — Chickens. — Turkey. — Partridges. — Grouse. — Canvas-back Duck. — Steak. — Tenderloin, or Fillet. — Roast Beef. — Roasted Leg of Mutton. — Roasted Leg of Lamb.
13. 13.CELEBRATED MENUS, MANY OF WHICH WERE PREPARED BY MR. ALESSANDRO FILIPPINI. — SERVICE A LA FRANÇAISE. — 1ER SERVICE. — 2ME SERVICE. — SERVICE A LA FRANÇAISE. — 1ER SERVICE. — 2ME SERVICE. — SERVICE A L’ANGLAISE. — POTAGES. — RELEVÉS. — ENTRÉES. — DEUXIEME SERVICE. — ROTIS. — BOUTS. — ENTREMETS. — SIDE TABLE. — SERVICE A L’ANGLAISE. — POTAGES. — RELEVÉS. — ENTRÉES. — DEUXIEME SERVICE. — ROTIS. — BOUTS. — ENTREMETS. — SIDE TABLE. — SERVICE A LA RUSSE. — POTAGES. — HORS D’ŒUVRES. — POISSONS. — RELEVÉS. — ENTRÉES. — ROTIS. — LÉGUMES. — ENTREMETS. — SERVICE A LA RUSSE. — POTAGES. — HORS D’ŒUVRES. — POISSONS. — RELEVÉS. — ENTRÉES. — ROTIS. — LÉGUMES. — ENTREMETS. — FAMILLE IMPÉRIALE DE FRANCE. — POTAGES. — HORS D’ŒUVRE. — GROSSES PIECES. — ENTRÉES. — ROTIS. — ENTREMETS. — FAMILLE ROYALE D’ANGLETERRE. — POTAGES. — POISSONS. — RELEVÉS. — ENTRÉES. — ROTIS. — RELEVÉS. — ENTREMETS. — FAMILLE ROYALE DE PRUSSE. — POTAGES. — HORS D’ŒUVRES. — POISSONS. — RELEVÉS. — ENTRÉES. — ROTIS. — LÉGUMES. — ENTREMETS. — FAMILLE ROYALE D’ITALIE. — RELEVÉS. — ENTRÉES. — LÉGUMES. — HORS D’ŒUVRE. — ROTIS. — ENTREMETS. — MAISON IMPÉRIALE D’AUTRICHE. — MAIGRE. — GRAS. — FAMILLE ROYALE D’ESPAGNE. — POTAGES. — HORS D’ŒUVRE. — RELEVÉS. — ENTRÉES. — LÉGUMES. — ROTIS. — FAMILLE ROYALE DE BELGIQUE. — POTAGES. — HORS D’ŒUVRES. — RELEVÉS. — ENTRÉES. — LÉGUMES. — ROTIS. — PATISSERIE. — FAMILLE ROYALE DE SUEDE. — FAMILLE ROYALE DE GRECE. — POTAGES. — HORS D’ŒUVRE. — RELEVÉS. — ENTRÉES. — ROTIS. — ENTREMETS. — FAMILLE ROYALE DE PORTUGAL. — FAMILLE ROYALE D’HOLLANDE. — HONNEUR AUX ENFANTS DE LA FRANCE. — VARIÉS. HORS D’ŒUVRES. VARIÉS. — RELEVÉS. — ENTRÉES. — SORBET. — ROTIS. — ENTREMETS. — SUCRES. — BALL IN HONOR OF HIS ROYAL HIGHNESS THE PRINCE OF WALES, NEW YORK, OCTOBER 12, 1860 . — DINNER BY THE CITIZENS OF NEW YORK, TO HIS EXCELLENCY President Johnson, IN HONOR OF His Visit to the City, Wednesday, August 29, 1866 . — POTAGES. — HORS D’ŒUVRES. — POISSONS. — RELEVÉS. — ENTRÉES. — SORBET. — ROTIS. — ENTREMETS. — SUCRES. — PIECE MONTÉES. — VINS. — City of Melbourne INAUGURATION DINNER TO THE Right Worshipful the Mayor, SAMUEL AMESS, Esq. , 9th November, 1869. — WINES. — POTAGES. — POISSONS. — RELEVÉS. — ENTRÉES. — ENTREMETS. — Dinner Given by Sir Morton Peto , —AT— DELMONICO’S, OCTOBER 30, 1865 . — HUITRES. — POTAGES. — VARIÉS. HORS D’ŒUVRES. VARIÉS. — POISSONS. — RELEVÉS. — ENTRÉES. — ENTRÉES FROIDES. — SORBETS. — ROTIS. — ENTREMETS. — SUCRES. — PIECES MONTÉES. — COMPLIMENTARY BANQUET —TO— GENERAL LATHAM , Late Consul for the United States of America , CRITERION HOTEL, 12TH OCTOBER, 1869. — WINES. — SOUPS. — FISH. — RELEVÉS. — ENTRÉES. — SECOND SERVICE. — BALL . NOVEMBER 5, 1863, AT THE ACADEMY OF MUSIC. RUSSIAN FLEET. — HORS D’ŒUVRES. — GROSSES PIÉCES. — ENTRÉES. — ROTIS. — ENTREMETS, SUCRES, ET DESSERT. — PIÉCES MONTÉES ET GLACÉS. — DÉJEÛNER DONNÉ PAR MME. JAMES GORDON BENNETT, LE 3 DECEMBRE, 1861 . — MAISON DORÉE. — POTAGES. — POISSONS. — HORS D’ŒUVRES. — GROSSES PIÉCES FROIDES. — ENTRÉES. — ROTIS. — PIÉCES MONTÉES ET ENTREMETS. — GLACES. — FRUITS. — ORANGE BOVEN. ANNIVERSARY DINNER OF THE ST. NICHOLAS SOCIETY , AT THE ASTOR HOUSE, DECEMBER 6, 1852 . — SOUP. — FISH. — RELEVÉS. — RELISHES. — SIDE DISHES. — COLD ORNAMENTAL DISHES. — VEGETABLES. — SMALL PLATES. — GAME. — KNICKERBOCKER DISHES. — PASTRY. — ORNAMENTAL CONFECTIONERY. — CONFECTS. — PRESERVES. — FRUIT.
14. 14.CURIOUS MENUS OF VARIOUS NATIONS. — MENU FROM Central Africa. — Hongkong Menu. China. — Yokohama Menu. Japan. — Corea Menu. — Kanaka Menu. Hawaiian Islands. — FISH. — POI. — ENTRÉES. — VEGETABLES. — FRUIT. — LIQUOR.
15. 15.INDEX. — BEEF. — COFFEE, CHOCOLATE, AND TEA. — DESSERTS: PASTRY, JELLIES, ICES, PRESERVES, ETC. — EGGS. — FISH. — FORCEMEATS. — GAME. — GARNISHINGS. — HORS D’OEUVRES. — LAMB. — MUTTON. — PORK. — POULTRY. — SALADS. — SAUCES. — SOUPS. — STOCKS. — VEAL. — VEGETABLES.
16. 16.Second Supplement to The Table. — CONTENTS. — A WORD OF EXPLANATION. — TABLE ETIQUETTE. — EGGS. — 1395. Eggs Molet. — 1396. Eggs à la W. B. Kendall. — 1397. Eggs à la Villeroi. — 1398. Eggs à la Buckley. — 1399. Eggs à la Jay Gould. — 1400. Eggs à la W. M. Evarts. — 1401. Eggs Stuffed à la Higgins. — 1402. Eggs à la Geo. O. Jones. — 1403. Eggs à la A. F. Bowers. — 1404. Eggs à la Darling. — 1405. Eggs à la Hamilton Fish. — 1406. Eggs à la Mme. Morton. — 1407. Eggs à la Belmont. — 1408. Eggs à la Mme. Diaz. — 1409. Eggs à la W. W. Ladd, Jr. — 1410. Eggs à la D. B. Hill. — 1411. Eggs à la Cockrane. — 1412. Eggs à la Lloyd Aspinwall. — 1413. Omelette Crême de Vanille à la R. A. C. Smith. — 1414. Omelette à la Clark. — 1415. Omelette Hughes. — 1416. Omelette à la E. L. Godkin. — 1417. Omelette à la M. Ballou. — 1418. Omelette à la Mrs. W. L. Brown. — 1419. Eggs-Cocotte. — 1420. Eggs-Cocotte à la Wm. Bracken. — FISH. — 1421. How to prepare Fillets of Sole. — 1422. Fillets of Sole à la Miss Miege. — 1423. Fillets of Sole à la Thomas A. Edison. — 1424. Fillets of Sole au Gratin à la James G. Blaine. — 1425. Fillets of Sole à la H. S. Jaffray. — 1426. Fillets of Sole à la Chas. Webb. — 1427. Fillets of Sole à la Gen. Sherman. — 1428. Fillets of Sole à la Cornelius Vanderbilt. — 1429. Fillets of Sole à la E. A. Buck. — 1430. Fillets of Sole à la Marguerite. — 1431. Fillets of Shad à la C. Bliss. — 1432. Fillets of Shad à la Chas. C. Delmonico. — 1433. Fillets of Shad à la Whitelaw Reid. — 1434. Fillets of Shad à la Keppler and Schwarzman. — 1435. Fillet of Bass à la Chauncey M. Depew. — 1436. Fillet of Bluefish à la Vénitienne. — 1437. Canapés à la Edw. Van Volkenberg. — 1438. Canapés à la Frank A. Watson. — 1439. Striped Bass Boiled à la Lorenzo C. Delmonico. — 1440. Cold Bass à la James Gordon Bennett. — 1441. Salt Mackerel à la Whitmore. — 1442. Salt Mackerel Boiled à la Cowing. — 1443. Fried White-Bait. — 1444. White-Bait à la W. Merrill. — 1445. Oysters à la W. F. G. Shanks. — 1446. Oysters Scalloped à la Baltimore. — 1447. Soft Clams en Brochette à la A. P. Montant. — 1448. Terrapin à la Robert Bonner. — 1449. Terrapin in Chafing-Dish à la Maryland. — 1450. Terrapin à la McGovern. — 1451. Terrapin à la James Harris. — 1452. Oysters à la L. Pomeroy. — VEGETABLES. — 1453. Banana Fritters à la Whittemore. — 1454. Banana fried à la John Claflin. — 1455. Fried Bananas à la Juarez. — 1456. How to Blanch Macaroni and Spaghetti. — 1457. Macaroni à la Crême. — 1458. Timbale de Macaroni à la Napolitaine. — 1459. Timbale of Spaghetti à la Levantinese. — 1460. Teltauer Rubchens à la H. A. Ceasar. — 1461. Teltauer Rubchens à la Schlissinger. — 1462. Teltauer Rubchens à la Musser. — BREAD. — 1463. How to prepare the Dough for French Bread. — 1464. How to shape French Rolls and Fluttes. — 1465. How to shape the French Loaf and Ring (or Couronne). — 1466. How to bake the Rolls and Fluttes. — 1467. How to bake the French Loaf and Ring (Couronne). — 1468. Tea Biscuits. — 1469. Boston Brown Bread. — BEEF. — 1470. Salisbury Steaks. — 1471. Fillet of Beef to the Success of the World’s Fair of 1892. — 1472. Filet Mignon à la Albert Pulitzer. — LAMB. — 1473. Lamb Chops à la E. F. Shepard. — 1474. Filets d’Agneau en Papillotes à la H. McConnell. — 1475. Filets d’Agneau en Papillotes à la J. E. Hedrington. — VEAL. — 1476. Sweetbreads à la Geo. Vanderbilt. — SOUPS AND STOCKS. — 1477. Restorative à la Mrs. James A. Garfield. — 1478. Mirepoix. — POULTRY. — 1479. Spring Turkey, broiled à la Judge Brady. — 1480. Chicken Fritot à la Villeroi. — 1481. Emincée of Chicken on Croustades à la Hugh J. Grant. — GAME. — 1482. Woodcocks en Croustades à la Harper Bros. — 1483. Saddle of Venison à la Joel B. Erhardt. — 1484. Venison Chops à la Tyrolienne. — 1485. Saddle of Venison à la Talleyrand. — 1486. Reed-birds à la Joseph Pulitzer. — 1487. Reed-birds à la Barsotti. — 1488. Hot Game Pie à la Henry Watson. — SAUCES. — 1489. Sauce, Finoise. — DESSERTS. — 1490. Chocolate Biscuits à la Marie Delmonico. — 1491. Chocolate Soufflée Biscuits à la Deodoro Fonseca. — 1492. Chocolate Italian Méringues. — 1493. Chocolate Gauffres à la Oswald Ottendorfer. — 1494. Marsapain au Chocolat à la Ticinese. — 1495. Chocolate Kisses à la Adelina Patti. — 1496. Pignolates au Chocolat à la Barnum. — 1497. Cakes au Chocolat à la Carter. — 1498. Cakes Frangipani au Chocolat à la Regina Margherita. — 1499. Cakes au Chocolat à la Czarina. — 1500. Madeleine au Chocolat à la Mme. Renault. — 1501. Chocolate Macaroons à la Aimée Delmonico. — 1502. Chocolate Macaroons à la Geo. Hamling. — 1503. Macaroons à la J. C. Delmonico. — 1504. Macaroon Soufflée à la Mrs. Judge Martine. — 1505. Cakes à la Mme. Carnot. — 1506. Cakes à la Dougherty. — 1507. Cakes à la Mrs. Russell. — 1508. Cakes à la Rusk. — 1509. Patience Cakes à la Mrs. Sullivan. — 1510. Patience Cakes à la Mrs. General Sheridan. — 1511. Angel Cakes à la Mrs. Gertrude Vanderbilt. — 1512. Lady Cakes à la Miss Frederick Vanderbilt. — 1513. Ginger Snaps. — 1514. Domino Cakes à la Paul Morphy. — 1515. Cakes à la Luganese. — 1516. Turkish Bonnet à la Abdul-Hamid. — 1517. French Pancake. — 1518. German Pancake. — 1519. Chocolate Caramels. — 1520. Peppermint Drops. — 1521. Pudding à la Mrs. Frank Leslie. — 1522. Pudding à la H. B. Hollins. — 1523. Timbale à la Mme. Schultze. — 1524. Timbale à la M. Picabia. — 1525. Mince Pie à la Emma Robbins, New England Fashion. — 1526. Pâté de Milan au Chocolat á la Leo. — 1527. Beignets à la Josephine Delmonico. — 1528. Appetizer à la Walter Stanton. — 1529. Appetizer à la Joseph Herman. — 1530. Appetizer à la Albert Plummer. — 1531. Appetizer à la T. Kingman. — 1532. Appetizer à la F. D. Mersereau. — 1533. Appetizer à la C. Norwood. — 1534. Appetizer à la T. F. Vail. — 1535. Cooler à la T. S. Van Volkenburg. — 1536. Cooler à la Frederick Vanderbilt. — 1537. Cooler à la H. P. Sampers. — 1538. Cooler à la Benjamin Wood. — 1539. Cooler à la Hollywood. — 1540. Cooler à la W. J. Florence. — 1541. Cooler à la Britain. — 1542. Cooler à la A. T. Sullivan. — 1543. Egg-Nog. — 1544. Champagne Punch. — 1545. After-Dinner Cordial à la Tocci. — 1546. After-Dinner Cordial à la T. S. Kingman. — 1547. After-Dinner Cordial à la T. A. Lord. — 1548. After-Dinner Cordial à la B. E. Kingman. — 1549. Cordial à la Chas. H. Wheeler. — 1550. Cordial à la Col. Brown.
17. 17.INDEX TO SECOND SUPPLEMENT. — BEEF. — BREAD. — DESSERTS. — EGGS. — FISH. — GAME. — LAMB. — POULTRY. — SAUCES. — SOUPS AND STOCKS. — VEAL. — VEGETABLES.
18. 18.STANDARD PUBLICATIONS ISSUED BY Charles L. Webster & Co. 3 EAST 14th STREET, NEW YORK .
19. 19.Transcriber’s Notes

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