Fresh Caviar
Celery Olives Almonds
Terrapin Maryland
Wild Rice
Virginia Ham Glace, Ferrari
Faison Truffles
Salad de Saison
Pudding Glace, Diplomate
Mignardises
Coffee
_Mrs. J. C. Cowdin_, January 27, 1916:
Canape de Caviar Frais
Huitres de Californie
Bortsch Clair en Tasse
Celeri Olives Mures Amandes Salees
Poitrine de Faisan aux Figues
Pommes a la Reine
Petits Pois a la Francaise
Foie d'Oie a la Gelee
Salad de Laitue
Coupe St. Jacques
Mignardises
Demi Tasse
_Mrs. Samuel Rissinger_, January 5, 1916:
Hors d'Oeuvres Russe
Potage Lord Mayor
Almonds Olives Celery
Frogs, Michels
Breast of Pheasant, Rossini
Figs au Madere
Fresh Asparagus, Hollandaise
Salad Veronica
Apple Charlotte
Ice Cream Pralinee
Cakes
Coffee
_Bagmen of Bagdad_, December 30, 1915:
Toke Points
Green Turtle Soup
Celery Olives Almonds
Terrapin Maryland
Noisette of Lamb, Colbert
Haricot Panachee
Potatoes Rissolee
Champagne Punch
Breast of Duck, Currant Jelly
Fried Hominy
Cold Asparagus, Mustard Sauce
Pudding Glace
Assorted Cakes
Coffee
_Mr. Horace Hill_, December 22, 1915:
California Oysters on Half Shell, Mignonnette
Chicken Gumbo, Princess
Celery Olives Almonds
Vol au Vent of Crab Meat, Monza
Saddle of Spring Lamb
Puree of Chestnut
Peas a la Francaise
Aspic de Foie Gras, Romaine
Orange Souffle Glace
Assorted Cakes
Demi Tasse
_Mrs. Jules Levy_, January 10, 1917:
Toke Points
Petite Marmite with Marrow Dumplings
Cheese Straws
Frogs, Neptune
Breast of Duckling a l'Orange
Potatoes Fondantes
Sweet and Sour String Beans
Fresh Asparagus, Hollandaise
Foie d'Oie aux Truffes
Lettuce Salad
Omelette Souffle aux fraises
Demi Tasse
_Mr. Otto Irving Wise_, December 27, 1916:
Queux d'Ecrevisse, Moscovite
Broth in Cups
Celery Olives Almonds
Frogs Mariniere
Boneless Squab Guinea Hen
Pommes a la Reine
Artichoke Bottom, Hollandaise
Mousse de Foie Gras, Virginie
Lettuce Salad, French Dressing
Pudding Diplomate
Fancy Cakes
Coffee
_Mr. L. A. Schwabacher_, December 2, 1916:
Canape de Caviar
Queux d'Ecrevisse, Moscovite
Broth in Cups au Cerfeuil
Celery Olives Almonds
Frogs' Legs a la Schwabacher
Ris de Veau Braise
Truffes de Perigord en Serviette
Boneless Squab Guinea Hen, Farcis
Pommes a la Reine
Asperges Nouvelles, Hollandaise
Mousse de Foie Gras, Virginie
Salad de Laitue
Pudding Diplomate
Mignardises
Demi Tasse
_Mr. Colum_, June 28, 1919:
Canape Caviar with Cocktail
Toke Points
Green Turtle Soup
Almonds Olives
Lobster Newburg
Ham Glace, Champagne Sauce
Timbale of Spinach
Iowa Corn Bread
Vol au Vent Toulouse
Kirsch Punch
Guinea Hen
Potatoes Chateau
Salad
Ice Cream Cakes
Coffee
_Mrs. J. Ehrman, Supper_, October 27, 1915:
Oysters on Half Shell
Frogs in Rings
Broiled Squab on Toast
Shoestring Potatoes
Lettuce Salad
Chocolate Parfait
Strawberry Water Ice
Assorted Cakes
Coffee
_Mr. Charles Schwab_, May 15, 1915:
Supreme Frascate
Potage Lemardelais, Passe
Almonds Olives
Fillet of Trout, Cafe de Paris
Breast of Chicken, Colbert
Peas a la Francaise
Artichokes, Hollandaise Sauce
Terrine de Foie Gras
Lettuce aux Cerfeuil
Bavarois aux Fraise and Framboise
Assorted Cakes
Coffee
_Pacific Musical Club, Supper_, February 23, 1916:
Toke Points
Salted Almonds
Broiled Squab
Sybil Potatoes
Salad de Saison
Ice Cream, Mozart
Fancy Cakes
Coffee
_St. Ignatius University_, November 9, 1916:
Blue Points
Clear Turtle
Almonds Celery Olives
Sole Normande
Filet Mignon, Sauce Madere
Haricots Panaches
Potatoes Noisette
Champagne Punch
Roast Squab Chicken
Salad de Saison
Glace Madeleine
Fancy Cakes
Coffee
_Mr. T. F. Baxter, Supper_, November 20, 1916:
California Oysters on Half Shell, Mignonnette
Crab Meat, Monza
Breast of Squab, Colbert
Lettuce Salad
Fancy Ice Cream
Assorted Cakes
Coffee
_First Subscription Ball, Mrs. S. S. Martin, Supper_, December 22, 1915:
Scrambled Eggs
Bacon
Sausages
Toast Melba
Coffee
_Mr. Ercole Canessa, Luncheon_, May 29, 1915:
Hors d'Oeuvres
Salted Almonds
Fillet of Sand Dabs, Victor, Tartar Sauce
Breast of Chicken, Colbert
Peas Souffle Potato
Souffle Chocolat
Sauce Vanilla
Demi Tasse
_Prudential Insurance Company of America, Luncheon_, February 15, 1916:
Canape of Anchovies
Potage Lambale
Olives
Lobster Newburgh
Loin of Lamb, Zahler
Salad de Saison
Hot Mince Pie
Black Coffee
_Mrs. A. Welch, Luncheon_, February 16, 1916:
Fruit Cocktail in Coupe
Chicken Broth in Cups
Almonds
Fillet of Sole, Tartare
Broiled Squab
Pommes Chateau
Cold Asparagus, Mustard Sauce
Fancy Ice Cream
Cakes Caroline
Coffee
_Dr. Hugo Lieber_, May 18, 1915:
California Oysters
Strained Gumbo
Olives Almonds
Fillet of Sole, Florentine
Breast of Chicken, Colbert
Pomme Foudaietes
Lettuce
Asparagus, Hollandaise Sauce
Ice Cream Cakes
Coffee
_Mrs. Hiram Johnson_, July 22, 1915:
Cantaloupe Moscovite
Beef Tea in Cups
Salted Almonds
Fillet of Trout, Cafe de Paris
Breast of Chicken with Truffles
Potatoes Noisettes
Hearts of Lettuce
Biscuit Glace, St. Francis
Friandises
Demi Tasse
_National Association of Professional Baseball_, November 10, 1915:
Toke Points
Cream a la Reine
Celery Olives Almonds
Fillet of Sole, Joinville
Chicken Croquettes with Peas
Roman Punch
Imperial Squab
Salad de Saison
Fancy Ice Cream
Fancy Cakes
Coffee
_Inland Iron Company_, May 27, 1915:
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