_PART ONE: CONTRIBUTORS_
PAGE
I _Meredith Nicholson_ 31
WABASH VALLEY STEAK
II _Rex Beach_ 34
ONION CLAM CHOWDER
III _Hudson Maxim_ 35
SPAGHETTI
IV _Warren G. Harding_ 36
WAFFLES
V _Ellis Parker Butler_ 31
BOUILLABAISSE JOE TILDEN
VI _Jules J. Jusserand_ 38
RADISH SALAD
VII _Bruce Barton_ 39
RICE PUDDING
VIII _Richard Bennett_ 40
LIEDERKRANZ Á LA HOOSIER
IX _Walt Louderback_ 41
CORN CHOWDER
X _Captain Robert A. Bartlett, U.S.A._ 42
COD FISH
XI _George F. Worts_ 43
SWEET POTATO PONE
XII _Gelett Burgess_ 45
PANDOWDY
XIII _William Allen White_ 46
VEGETABLE SALAD
XIV _Irvin S. Cobb_ 48
HOG JOWL AND TURNIP GREENS (PADUCAH STYLE)
XV _Richard Walton Tully_ 49
HAWAIIAN CROQUETTES Á LA “THE BIRD OF PARADISE”
XVI _William Johnston_ 51
OYSTERS PECHEUR
XVII _Dr. Charles M. Sheldon_ 52
LIKES BREAD AND MILK
XVIII _James Montgomery Flagg_ 53
“JAMES MONTGOMERY SUDS”
XIX _Roy L. McCardell_ 54
“EGGS MUSHROOMETTE”
XX _Judge Ben B. Lindsey_ 56
BRAN MUFFINS
XXI _Otis Skinner_ 57
ARTICHOKES, MISTER ANTONIO
XXII _Dan Beard_ 58
A BURGOO
XXIII _De Wolf Hopper_ 60
RASPBERRY SHORTCAKE
XXIV _Chick Evans_ 61
TOMATO SOUP
XXV _Joshua A. Hatfield_ 63
EGGPLANT SAUTÉ Á L’ALEXANDER
POTATO STICKS ALEXANDER
COLD SAUCE ALEXANDER
SUPRÊME OF CHICKEN Á L’ALEXANDER
GARNITURE
FONDU AU FROMAGE Á L’ALEXANDER
POACHED EGGS EN CROUSTADE Á L’ALEXANDER
ROMAINE SALAD Á L’ALEXANDER
ROGNONS DE VEAU Á L’ALEXANDER
STRAWBERRY TARTLETS ALEXANDER
BAKED OYSTERS ALEXANDER
ÉMINCE OF CHICKEN Á L’ALEXANDER
XXVI _Stewart Edward White_ 69
MULLIGAN
XXVII _Oliver Herford_ 70
FRIED ELDERBERRY BLOSSOMS
XXVIII _Reed Smoot_ 71
PEACH COBBLER
XXIX _Ray Long_ 72
SHAD ROE
DESSERT
XXX _Kenneth C. Beaton_ 73
LOBSTER
XXXI _John Harvey Kellogg, M. D._ 75
MACARONI WITH CHEESE
SAVORY POTATOES
XXXII _Clare Briggs_ 77
WAFFLES
XXXIII _Edward W. Bok_ 78
ASPARAGUS
XXXIV _Charles Hanson Towne_ 80
CORN PUDDING
XXXV _Jerome D. Kern_ 81
TERRAPIN
XXXVI _Daniel Willard_ 82
COTTAGE PUDDING
STRAWBERRY SAUCE
XXXVII _Houdini_ 83
SCALLOPED MUSHROOMS AND DEVILED EGGS
THE MUSHROOM DISH
THE EGGS
XXXVIII _Charles P. Steinmetz_ 84
MEAT LOAF
XXXIX _Charlie Chaplin_ 86
STEAK AND KIDNEY PIE
XL _Dr. Frank Crane_ 87
ROUND STEAK
XLI _Robert H. Davis_ 89
CREAM SAUCE Á LA WORCESTERSHIRE
XLII _John A. Dix_ 90
FRIED TROUT
XLIII _Guy Bates Post_ 91
LAMB CURRY Á LA “OMAR, THE TENTMAKER”
XLIV _Dr. Don Rafael H. Elizalde_ 93
SANCOCHO
YAPINGACHO
XLV _Bide Dudley_ 95
TOMATO SOP
XLVI _William Hale Thompson_ 96
ROAST BEEF
XLVII _Booth Tarkington_ 97
CORN FLAKES
XLVIII _T. A. Dorgan_ 98
CHILÏ CON CARNE
XLIX _William de Leftwich Dodge_ 99
RAGOUT DE MOUTON
L _Montague Glass_ 100
BOUILLABAISSE
LI _John Philip Sousa_ 103
PELOTAS Á LA PORTUGUESE
SPAGHETTI
LII _Will Hays_ 105
CHICKEN PILAU
LIII _Frank Ward O’Malley_ 106
RUM-TUM-TIDDY
LIV _Charles Evans Hughes_ 108
CORN BREAD
LV _Walter Prichard Eaton_ 109
MINCE PIE
THE FILLING
LVI _W. T. Benda_ 113
POLISH SPECIALTIES
BARSHCK WITH USHKA
USHKA
BURACHKI
LVII _Captain Edward A. Salisbury_ 118
SAUCE FOR SPAGHETTI
EGGS Á LA SALISBURY
FISH Á LA COMMODORE
TO COOK TROUT
VENISON STEAK
GOOSE
A MAYONNAISE AND A SALAD DRESSING
DUCKS AND LARGE FOWL
TEAL, PARTRIDGE AND SMALL FOWL
BEANS
ITALIAN RICE
STEAK SAUCE
LVIII _Thomas H. Ince_ 126
CHICKEN HALIBUT
ONION SOUP AU GRATIN
RICE Á LA MANHATTAN
LIX _George Ade_ 128
“SCOLLOPED” OYSTERS
LX _Lyman Abbott_ 130
DEEP APPLE PIE
LXI _Terry Ramsaye_ 131
LETTUCE (Á LA RED CREEK)
LXII _R. L. (Rube) Goldberg_ 133
HASH
LXIII _Channing Pollock_ 134
CORN BREAD
LXIV _Hussein Kahn Alai_ 135
CHIRIN POLOW
LXV _William J. Bryan_ 138
FRENCH-FRIED ONIONS
LXVI _Will Irwin_ 139
HAM AND EGGS
LXVII _Douglas Fairbanks_ 140
BREAD TART
LXVIII _Julian Street_ 141
SOLE Á LA MARGUERY AND DUCK WITH ORANGES
SOLE Á LA MARGUERY
DUCK BIGARADE
LXIX _S. S. McClure_ 143
OMELETTE—AND PIE
LXX _Basil King_ 145
LOBSTER Á LA KING
LXXI _John A. Moroso_ 146
SPAGHETTI-FOR-THE-GANG
LXXII _F. X. Leyendecker_ 148
VEAU SAUTÉ MARENGO
VOL AU VENT FINANCIÉRE
LXXIII _Eddie Cantor_ 150
BOILED BEEF AND HORSERADISH SAUCE
LXXIV _Frazier Hunt_ 151
STUFFED CELERY
LXXV _Wm. Slavins McNutt_ 152
ORANGE COMPOTE
LXXVI _Stephen Vincent Benet_ 154
ZITELLI’S MACARONI STEW
LXXVII _James R. Quirk_ 155
TOMATO WIGGLE
LXXVIII _Charles W. Eliot_ 156
A FAVORITE MENU
LXXIX _H. S. Cumming_ 158
VIRGINIA EGG BREAD
LXXX _Joseph Santley_ 159
COCOA CREAM CAKE
LXXXI _A. Hamilton Gibbs_ 160
SQUAB EN CASSEROLE
LXXXII _Richard Barthelmess_ 161
SPICED GRAPES
LXXXIII _Don Juan R. y Gayangos_ 162
EGG PLANT AU GRATIN
LXXXIV _Samuel G. Blythe_ 163
TRIPE Á LA MODE DE CAEN Á LA ROY CARRUTHERS
LXXXV _Charles H. Taylor_ 165
CLAM CHOWDER
LXXXVI _Cyrus H. K. Curtis_ 167
BAKED BEANS
LXXXVII _Frederic Arnold Kummer_ 169
SPAGHETTI DIABOLIQUE
LXXXVIII _Albert D. Lasker_ 170
CHICKEN PAPRIKA
LXXXIX _Henry Van Dyke_ 171
FISH CHOWDER
XC _Macklyn Arbuckle_ 172
SOUTHERN GUMBO Á LA “COUNTY CHAIRMAN”
XCI _John Taintor Foote_ 174
MORELS SAUTÉ
XCII _Maurice Francis Egan_ 176
A DIPLOMATIST’S RECEIPT FOR WELSH RABBIT
XCIII _Livingston Farrand_ 178
SAUSAGE AND GRIDDLE CAKES
XCIV _F. Ziegfeld, Jr._ 179
LITTLE CHICKEN TARTS
XCV _Harold Lloyd_ 181
LEMON LAYER CAKE
XCVI _Luther Burbank_ 183
TURKEY Á LA BURBANK
XCVII _Raymond McKee_ 185
TO COOK RABBITS
XCVIII _Will Deming_ 187
VIRGINIA HAM
LEMON PIE
A DRESSING
XCIX _Charles W. Chessar_ 189
TIPS ON STEAKS
C _Arthur T. Vance_ 191
SALADE Á LA TURC
PANDORA FRENCH DRESSING
WELSH RABBIT Á LA MORGAN ROBERTSON
CI _Baron de Cartier_ 195
WATERZOIE DE VOLAILLE
CII _Dean Cornwell_ 197
SPAGHETTI-MY-STYLE