Alaska black cod, broiled, Feb. 4
Alaska black cod, kippered in cream, Aug. 8
Alaska black cod, smoked, broiled, Oct. 9
Alaska black cod, smoked in cream, Oct. 22
Alaska candlefish, broiled, Feb. 25
Alsatian fish, Oct. 22
Barracouda, aux fines herbes, Nov. 2
Barracouda, broiled, sauce Rougemont, Sept. 1
Bass, aiguillettes of, Massena, March 14
Bass, dijonnaise, March 12
Bass, fillet of, Argentina, June 17
Bass, fillet of, Brighton, July 5
Bass, fillet of, Dieppoise, Dec. 8
Bass, fillet of, Duglere, May 9
Bass, fillet of, Menton, March 17
Bass, fillet of, 1905, Nov. 20
Bass, fillet of, shrimp sauce, Dec. 4
Bass, Nicoise, May 31
Bass, paupiettes of, March 20
Bass, Provencale, Jan. 6
Bass, timbale of, Feb. 11
Bignon, Jan. 11
Black bass, Cambaceres, Dec. 15
Black bass, Heydenreich, July 16
Black bass, planked, Sept. 3
Black bass, Tournon, July 11
Bluefish, broiled, maitre d'hotel, Nov. 13
Bouillabaisse, Marseillaise, Dec. 12
Brook trout, boiled, Romanoff, Oct. 14
Brook trout, broiled, with bacon, April 8
Brook trout, Cafe de Paris, Oct. 25
Brook trout, Cambaceres, Oct. 8
Brook trout, Meuniere, April 4
Brook trout, Miller style, April 13
Brook trout, Volper, Aug. 18
Butterfish, saute Meuniere, Oct. 31
Catfish, saute Meuniere, April 6
Codfish balls, Dec. 12
Codfish, boiled, Flamande, Aug. 20
Codfish, boiled, Horose, Dec. 16
Codfish, cakes, April 16
Codfish or other white fish, boiled, Oct. 28
Codfish, picked, in cream, Dec. 19
Codfish, salt, Biscayenne, June 24
Codfish, salt, Nova Scotia, March 23
Codfish steak, a l'Anglaise, Aug. 14
Chambord, Feb. 20
Court bouillon, Feb. 26
Ecrevisses, Voltaire, Oct. 16
Eels, Mariniere, Aug. 28
Finnan haddie, broiled, Dec. 28
Finnan haddie, in cream, Oct. 31
Fish, cold, Michels, June 29
Fish dumplings, Feb. 11
Flounder, fillet of, Cafe Riche, Dec. 28
Flounder, fillet of, Cansale, Feb. 7
Flounder, fillet of, Chevreuse, Dec. 6
Flounder, fillet of, Chilienne, Sept. 6
Flounder, fillet of, Circassienne, May 17
Flounder, fillet of, Meissonier, Jan. 7
Flounder, fillet of, Norvegienne, Oct. 10
Flounder, fillet of, Piombino, June 11
Flounder, fillet of, Pompadour, May 2
Flounder, fillet of, St. Avertin, July 13
Frogs' legs, Dilloise, June 20
Frogs' legs, fried, Espagnole, July 22
Frogs' legs, Greenway, May 27; Sept. 11
Frogs' legs, Jerusalem, Feb. 19
Frogs' legs, Mariniere, Jan. 23
Frogs' legs, saute a sec, Oct. 29
Frogs' legs, saute a sec, Dec. 27
Halibut, Boitel, July 2
Halibut, broiled, Alcide, May 22
Halibut, broiled, maitre d'hotel, Nov. 7
Halibut, fillet of, Bristol, May 4
Halibut, fillet of, Cubaine, Aug. 10
Halibut, fillet of, Lilloise, May 30
Halibut, fillet of, Mornay, Dec. 15
Halibut, fillet of, Venitienne, May 26
Halibut, Metternich, Oct. 11
Halibut, Richmond, April 30
Halibut, scalloped, with cheese, April 15
Herring, fresh, a l'Egyptienne, Oct. 20
Kingfish, Argentine, July 29
Kingfish, Meuniere, Dec. 17
Kingfish, Ubsala, June 25
Kippered herring, broiled, March 21
Mackerel, broiled, anchovy, butter, Aug. 15
Mackerel, salted, boiled, Nov. 2
Matelote, of fish, March 9
Montebello, Jan. 17
Papillote, Feb. 8
Papillote, Club style, Feb. 8
Patties, Bagration, Dec. 20
Perch, au Bleu, June 22
Perch, fillet of, St. Charles, May 24
Perch, Meuniere, Jan. 2
Pompano, Bateliere, June 19
Pompano, broiled, Havanaise, March 23
Pompano, Cafe Anglaise, March 18
Pompano, fillet of, Pocharde, Oct. 15
Pompano, saute, d'Orsay, Oct. 14
Pompano, meuniere, Nov. 4
Pompano, Vatel, June 13
Rock cod, boiled, Fleurette, Nov. 4
Rock cod, fillet of, Nantaise, March 27
Royal, Jan. 10
Russe, Jan. 13
Salmon belly, salted, melted butter, June 5
Salmon, boiled, Badu-Cah, Sept. 17
Salmon, boiled, Diplomate, June 1
Salmon, boiled, Fidgi, May 14
Salmon, boiled, Princesse, Jan. 4
Salmon, boiled, sauce mousseline, Nov. 5
Salmon, boiled, Villers, April 21
Salmon, Mirabeau, April 15
Salmon, braised, Parisienne, Dec. 11
Salmon, broiled, a la Russe, July 8
Salmon, broiled, St. Germaine, July 21
Salmon, cold, smoked, Nov. 1
Salmon, concourt, June 26
Salmon, smoked, broiled, March 5
Salmon steak, broiled, Nov. 21
Salmon steak, Calcutta, Aug. 6
Salmon steak, Colbert, Sept. 9
Salmon steak, Hongroise, June 15
Sand dabs, Carnot, Sept. 16
Sand dabs, David, May 13
Sand dabs, fried fillet of, sauce verte, April 25
Sand dabs, Gaillard, Sept. 7
Sand dabs, Grenobloise, May 28
Sand dabs, Meuniere, Oct. 27
Sardines on toast, Jan. 29
Scallops, Poulette, Oct. 9
Sea bass, boiled, Hollandaise, March 3
Sea bass, Montebello, July 24
Shad, baked, with raisins, April 16
Shad, broiled, Albert, March 8
Shad, broiled, maitre d'hotel, Feb. 19
Shad and roe, baked, a l'Americaine, April 24
Shad and roe, planked, April 3
Shad roe, Bordelaise, May 12
Shad roe, Bordelaise, May 29
Shad roe, broiled, maitre d'hotel, Jan. 7
Shad roe, broiled, Ravigote, March 24
Shad roe, broiled, with bacon, March 20
Shad roe, en bordure, June 4
Sheepshead, boiled, cream sauce, Feb. 17
Sheepshead, boiled, sauce Hollandaise, Nov. 13
Skate, au beurre noire, Nov. 21
Smelts, broiled, Americaine, Oct. 17
Smelts, fillet of, Stanley, May 3
Smelts, fried, Nov. 6
Smelts, planked, en bordure, Nov. 19
Sole, aiguillettes of, Hoteliere, Feb. 15
Sole, aiguillettes of, Mariniere, Feb. 23
Sole, Colbert, May 25
Sole, cold fillet of, Raven, Dec. 1
Sole, Dejazet, Oct. 21
Sole, fillet of, au vin blanc, Oct. 30
Sole, fillet of, Bercy, Feb. 21
Sole, fillet of, Bretonne, April 10
Sole, fillet of, Castelanne, Jan. 15
Sole, fillet of, Cardinal, April 24
Sole, fillet of, Choisy, Feb. 13
Sole, fillet of, Diplomate, Dec. 10
Sole, fillet of, Doria, May 15
Sole, fillet of, Florentine, Dec. 26
Sole, fillet of, Francaise, July 10
Sole, fillet of, Gasser, Jan. 4
Sole, fillet of, Joinville, Dec. 13
Sole, fillet of, Judic, Oct. 13
Sole, fillet of, Lord Curzon, May 18; Jan. 18
Sole, fillet of, Mantane, June 6
Sole, fillet of, Marechale, Feb. 9
Sole, fillet of, Marguery, May 1; Dec. 24
Sole, fillet of, Maximilian, Dec. 17
Sole, fillet of, Meissonier, Sept. 15
Sole, fillet of, Montmorency, July 1; July 23
Sole, fillet of, Normande, Jan. 8
Sole, fillet of, Orly, March 18
Sole, fillet of, Paul Bert, Sept. 25
Sole, fillet of, Paylord, Aug. 5
Sole, fillet of, Pondichery, Sept. 10
Sole, fillet of, Rose Caron, Jan. 25
Sole, fillet of, St. Cloud, April 18
Sole, fillet of, St. Malo, Dec. 2
Sole, fillet of, St. Nizaire, June 12
Sole, fillet of, Suchet, May 7
Sole, fillet of, Talleyrand, June 18
Sole, fillet of, Turbigo, March 11
Sole, fillet of, under glass, March 24
Sole, fillet of, Valeska, Dec. 31
Sole, fillet of, Villeroi, March 13
Sole, fillet of, Voisin, April 14
Sole, fried fillet of, Remoulade, Dec. 30
Sole, Heloise, Oct. 18
Sole, small fried fillet of, March 18
Spanish mackerel, broiled, aux fines herbes, Jan. 9
Striped bass, boiled, Indian soy sauce, Aug. 31
Striped bass, Buena Vista, June 27
Striped bass, planked, Nov. 27
Striped bass, Portugaise, Dec. 18
Striped bass, stewed, Americaine, Aug. 24
Tahoe trout, boiled pepper sauce, May 29
Tahoe trout, boiled, sauce mousseline, June 7
Tahoe trout, boiled, Vatchette, May 20
Tomcods, fried, March 6
Tomcods, Meuniere, Feb. 2
Tomcods, Montmorency, April 29
Trout, boiled, plain, Nov. 1
Trout, fillet of, Rachel, June 2
Turbot, aiguillettes of, Bayard, June 14
Turbot, boiled, nonpareil, Aug. 16
Turbot, fillet of, Bagration, Oct. 2
Turbot, fillet of, Bateliere, July 27
Turbot, fillet of, Bonnefoy, March 7
Turbot, fillet of, Daumont, Jan. 3
Turbot, fillet of, Jean Bart, June 8
Turbot, fillet of, Nesles, April 3
Turbot, fillet of, Sarcey, April 12
Turbot, fillet of, Tempis, July 31
Turbot, fillet of, Windsor, April 27
Victoria, Feb. 28
Vol au vent of salmon, Genoise, May 1
Whitefish, baked, St. Menehould, Aug. 2
Whitefish, boiled, Netherland style, Jan. 1
Whitefish, broiled, maitre d'hotel, Nov. 15
Whitebait, fried, March 15
Whitebait on graham bread, Nov. 26
Yarmouth bloater, Nov. 15
FRUIT
Bananas sliced, with whipped cream, June 3
Berries with whipped cream, June 3
Cactus fruit with lemon, Feb. 7
California raisins, Oct. 23
Cantaloupe and watermelon, surprise, Sept. 3
Fruit salad, au kirsch, Feb. 3
Fruit salad, au marasquin, Feb. 3
Fruit salad, Chantilly, Feb. 3
Fruit salad glace, April 18
Figs sliced, with cream, June 4
Fruits sliced, with whipped cream, June 3
Grapefruit a l'anisette, April 8
Grapefruit a la Rose, April 25
Grapefruit and orange en supreme, Feb. 18
Grapefruit, Cardinal, July 10
Grapefruit cocktail, April 18
Grapefruit en supreme, Dec. 9
Grapefruit en supreme with kirsch, April 15
Grapefruit with cherries, Nov. 17
Grapefruit with chestnuts, Jan. 30
Orange and Grapefruit, St. Francis, Oct. 23
Orange en supreme, March 18
Orange en supreme au curacao, May 5
Peaches, sliced, with whipped cream, June 3
Peach, Norelli, April 27
Pears, mayonnaise, Oct. 19
Strawberries, Parisienne, May 22
Strawberries Romanoff, April 18
FRUIT, COOKED
Apple, baked, Nov. 23
Apple compote, June 23
Apricot compote, June 23
Apples fried, Nov. 24
Apple sauce, April 12
Bananas, baked, Sept. 18
Compote of pineapple, June 13
Gooseberry compote, June 29
Grapefruit marmalade, April 10
Nectarine compote, June 23
Orange compote, July 4
Peaches, baked, June 22
Peach compote, June 23
Peaches with brandy sauce, May 19
Pears, baked, June 22
Pears in syrup, April 1
Pears, stewed, with claret, Sept. 19
Plum compote, June 23
Prunes, Nov. 16
Prunes, baked, Oct. 25
Prune compote, June 23
Prunes, Victor, Oct. 23
Rhubarb, Nov. 15
Strawberries, Oct. 27
GAME
Butterball duck, roasted, Nov. 17
Canvas-back duck, roasted, Nov. 10
Hare, saddle of, sour cream sauce, March 30
Mallard duck, roasted, Nov. 1
Partridge, roasted, Feb. 15
Pheasant pie, cold, July 10
Pheasant, roasted, Jan. 9
Puree of game, for garnishing, Feb. 20
Quail, broiled, on toast, Sept. 27
Reindeer, chops, March 4
Reindeer, roast leg of, April 17
Ruddy duck, roasted, Dec. 26
Teal duck, roasted, Oct. 29
Venison, roast saddle of, July 9
Venison chop (steak), port wine sauce, Aug. 11
GOOSE
Goose liver saute, Dec. 6
Goose liver saute, aux truffes, Dec. 6
Goose, stuffed, with chestnuts, Jan. 18
GARNITURES FOR ENTREES, ETC.
Bercy, Feb. 7
Boulanger, Dec. 2
Bristol, Dec. 16
Cheron, Nov. 29
Clermont, Jan. 3
De Goncourt, Dec. 10
Ducale, Feb. 22
Financiere, March 2
International, Dec. 31
Malvina, Feb. 7
Porte Maillot, Dec. 27
Richelieu, Nov. 20
Rosabelle, Dec. 17
Rossini, Feb. 5
Toulouse, Jan. 25
HORS D'OEUVRES
Antipasto, Feb. 6
Artichokes, fresh, a la Russe, Oct. 7
Barquette a l'Aurore, Jan. 14
Canape Eldorado, Oct. 3
Canape Hambourgeoise, Oct. 30
Canape Julia, Feb. 22
Canape Martha, Dec. 11
Canape Monte Carlo, Dec. 29
Canape Norway, May 31
Canape, P. P. I. E., Oct. 24
Canape Riga, Nov. 19
Canape Romanoff, April 1
Canape St. Francis, July 11
Canape Regalia, Nov. 12
Canape Thon Marine, Aug. 21
Canape of anchovies, Nov. 2
Canape of caviar, Oct. 28
Canape of chicken, March 3
Canape of lobster, Aug. 13
Canape of raw meat, Feb. 19
Canape of raw beef, May 22
Canape of sardines, Nov. 6
Caviar, Nov. 16
Cold fonds d'artichauts, Du Barry, Aug. 10
Crab legs, Stock, June 3
Croquettes Livannienne, Jan. 6
Croustades Cancalaise, Dec. 22
Egg salad, Sept. 12
Fillet of herring, marine, Feb. 21
Fish salad, ravigote, Dec. 6
Hard boiled eggs, vinaigrette, Oct. 20
Herring Livonienne, Oct. 15
Herring salad, July 29
Herring salad, Moscovite, Sept. 7
Hors d'oeuvres varies, Nov. 16
Indian canape, March 28
Kieler sprotten, April 10
Lyon sausage, Nov. 4
Lyon sausage, Nov. 16
Marinite herring, Nov. 18
Matjes herring, March 28
Matjes herring, Krasnapolsky, July 25
Merry Widow cocktail, Oct. 9
Mortadella, Aug. 25; Oct. 17
Olive and anchovy salad, Aug. 28
Oysters marine, April 23
Pain mane, Jan. 17
Pancake Molosol, Jan. 11
Pate de foie gras, Nov. 16
Pickled oysters, Nov. 13
Pickled salmon, St. Francis, April 29
Pimentos, a l'huile, Jan. 24
Pimentos Suedoise, Sept. 26
Pimentos, vinaigrette, Aug. 3
Pim olas, June 6
Plain celery, Oct. 27
Radishes, Nov. 8
Ripe olives, Oct. 27
Ripe olives with garlic and oil, April 22
Salted almonds, Oct. 27
Salted Brazil nuts, May 13
Salted English walnuts, Dec. 28
Salted pecans, Dec. 28
Sardines, Nov. 16
Sardines vinaigrette, March 16
Shrimp salad, Anastine, Sept. 19
Sliced tomatoes, Nov. 16
Smoked goosebreast, Feb. 13
Smoked salmon, Nov. 1
Steak Tartare, July 21
Stuffed eggs, Nov. 16
Stuffed eggs, Epicure, Sept. 14
Stuffed eggs, Nantua, Nov. 26
Stuffed eggs with crab meat, Nov. 21
Stuffed tomatoes, Nana, Nov. 30
Sweet-sour bananas, Dec. 21
Tartine Russe, April 6
Terrine de foie gras, a la gelee, April 2
Terrine de foie gras en aspic, July 24
Thon Marine salad, Jan. 27
Tomato en surprise, July 22
Tomato en surprise, Aug. 25
Tomatoes Parisienne, Jan. 28
Yarmouth bloater in oil, April 7
ICES, SHERBETS, FANCY ICES
Alhambra ice cream, Oct. 18
Apple water ice, March 31
Baked Alaska, March 24
Banana coupe, May 8
Banana ice cream, Jan. 8
Biscuit glace (foundation), Dec. 27
Biscuit glace, apple, Dec. 27
Biscuit glace, chocolate, Dec. 27
Biscuit glace, coffee, Dec. 27
Biscuit glace, kirsch, Dec. 27
Biscuit glace, mapleine, Dec. 27
Biscuit glace, peppermint, Dec. 27
Biscuit glace, pineapple, Dec. 27
Biscuit glace, pistache, Dec. 27
Biscuit glace, raspberries, Dec. 27
Biscuit glace, St. Francis, Dec. 27
Biscuit glace, strawberry, Dec. 27
Biscuit Tortoni, March 30
California sherbet, April 22
Cantaloupe baskets, July 21
Cantaloupe water ice, Jan. 1
Caramel ice cream, May 23
Chocolate ice cream, Nov. 5
Champagne punch, June 8; July 31
Coffee ice cream, Dec. 31
Coupe Oriental, Jan. 16
Coupe Victor, Oct. 8
Cranberry water ice, Oct. 9
Diplomate pudding, glace, March 25
Eau de vie de Dantzig, May 22
English breakfast tea, Jan. 19
Fancy ice cream, Nov. 6
Figs, Roma, Oct. 26
Fresh Raspberry coupe, May 8
Fresh strawberry coupe, May 8
Frozen egg nogg, April 19
Frozen loganberry juice, Oct. 25
Grapefruit coupe, May 8
Lallah Rookh, April 12
Lemon water ice, Jan. 1
Lillian Russell, May 18
Loganberry ice cream, Oct. 24
Macedoine water ice, Jan. 6
Maraschino sauce for iced pudding, March 20
Meringue glacee a la Chantilly, Nov. 20
Meringue glacee au Chocolate, Jan. 18
Millionaire punch, May 19
Mousse au cafe, May 30
Mousse au chocolate, May 30
Neapolitan ice cream, April 4
Neapolitan sandwich, May 17
Normandie water ice, Jan. 6
Orange baskets, July 21
Orange coupe, May 8
Orange souffle glace, St. Francis, Sept. 18
Orange souffle, St. Francis, Feb. 26
Orange water ice, Jan. 1
Peach, ice cream, Jan. 8
Peach Melba, March 25
Peach, Mona Lisa, Feb. 16
Philadelphia ice cream, Oct. 29
Pineapple ice cream, Jan. 8
Pistache ice cream, Dec. 19
Plombiere aux fruits, June 10
Plombiere a la vanille, June 10
Plombiere aux marrons, June 10
Punch Palermitaine, April 15
Raisin punch, Dec. 17
Raspberries a la mode, May 27
Raspberry ice cream, Jan. 8
Raspberry Melba sauce, March 25
Raspberry meringue Glacee, Jan. 11
Raspberry water ice, Jan. 1; Nov. 11
Romaine ice cream, Oct. 19
Roman punch, April 17
Souffle glace, plain, May 26
Souffle glace, Pavlowa, June 6
Souffle glace, St. Francis, June 6
Strawberries a la mode, May 27
Strawberry ice cream, Nov. 13
Strawberry water ice, Jan. 1
Tutti frutti, Feb. 10
Vanilla charlotte Glacee, April 23
Vanilla ice cream, Oct. 27
LAMB
Baby lamb steak, Horticulture, March 28
Chops, Beaugeney, Oct. 3
Chops, Beau Sejour, Oct. 2
Chops, Bignon, Oct. 8
Chops, Bradford, June 2
Chops, breaded, Nov. 21
Chops, breaded, Reforme, May 6
Chops, Charcutiere, March 7
Chops, Maison d'Or, July 15
Chops, Marechal, Jan. 6
Chops, Robinson, July 4
Chops, sauce Soubise, April 11
Chops, saute aux cepes, Nov. 29
Chops, saute, aux fines herbes, Sept. 7
Chops, Victor Hugo, March 2
Chops with bacon, Oct. 30
Curried, with rice, Jan. 15
Cutlets in papers, March 31
Easter kid, roasted, Feb. 24
English chop, Tavern, Feb. 26
English chops, XX Century Club, Dec. 4
English chuck steak, maitre d'hotel, April 23
Hash, Oct. 29
Hash, J. A. Britton, Oct. 25
Hash, Sam Ward, Sept. 5
Hash, with peppers, May 17
Kidneys en brochette with bacon, Aug. 7
Kidneys en Pilaff, Oct. 22
Kidney stew, Nov. 28
Leg, Boulangere, Jan. 24
Leg, Renaissance, May 19
Loin chops, jardiniere, May 10
Loin chops, fried, Sept. 26
Noisettes, Feb. 22
Noisettes, Ducale, Sept. 9
Noisettes, Montpensier, July 8
Rack of lamb, March 27
Rack of lamb, jardiniere, March 27
Rack of lamb, Montjo, May 9
Roasted (See chicken), Oct. 27
Saddle, Carnot, May 14
Saddle, International, Dec. 31
Saddle, jardiniere, July 25
Saddle, Souvaroff, June 18
Shoulder of lamb in bakers' oven, May 24
Steak, Feb. 7
Steak, Bercy, Feb. 7
Tenderloin, Thomas, Dec. 28
Trotters, Poulette, Nov. 22
MISCELLANEOUS
Alligator pear cocktail, May 14
Anchovy butter, July 8
Apple dressing, Nov. 27
Bain marie, Jan. 26
Boneless squab, en aspic, July 17
Bouquet garni, Nov. 7
Breast of chicken en aspic, July 26
Brown Betty, April 9
Calf's foot jelly, July 12
Champagne punch, July 31
Cheese straws, March 1
Chestnut dressing, Nov. 27
Chicken jelly, July 15
Claret punch, July 26
Cocktail sauce, for oysters, Jan. 23
Cold beef a la mode, July 15
Cold celery broth, Aug. 27
Cold pheasant pie, July 10
Croustades, Feb. 23
Croustades Financiere, March 2
Croustades Laguipierre, March 10
Croutons Diable (for soup), May 7
Croutons Parmesanne, May 13
Dressing for chicken, turkey, pig, etc., Nov. 27
Dumplings for stews, pot pies, etc., Sept. 25
D'Uxelles, Jan. 10
Ecrevisse butter (crayfish), Dec. 25
Fish broth, July 20
Fleurons, Nov. 29
Flour dumplings, Nov. 10
Forcemeat--tongue and truffles, March 19
Fricadellen (balls of cooked meat), May 14
Gelee (meat jelly), Dec. 1
Gnocchis a la Romaine, June 25
Gnocchis au gratin, June 25
Golden buck, March 3
Green coloring (vert d'epinards), Feb. 13
Hangtown fry, March 4
Icings or frosting, Nov. 24
Julienne, Jan. 19
Kalter aufschnitt, July 14
Kalte schahle, Sept. 17
Koenigsberger klobs, May 15
Lemonade, July 30
Lobster butter, Dec. 25
Lobster corals, March 20
Macaroni Caruso, Aug. 30
Macaroni in cream, Dec. 18
Meat croquettes, Oct. 11
Mince meat, Nov. 22
Mixed grill, Jan. 26
New England boiled dinner, Jan. 12
Noodles, Jan. 20
Noodles, Polonaise, Feb. 25
Ombrelle d'Ostende, June 13
Orangeade, July 30
Oyster crab patties, Sept. 16
Pastry cream, Nov. 24
Pate dough, July 10
Pistache icing, Dec. 4
Pumpkin pulp, Aug. 2
Puree of game, Feb. 20
Raisin cocktail, March 20
Rice stuffing, Nov. 13
Royal butter (pastry), Sept. 12
Schlemmorbroedchen, July 31
Shrimp patties, Aug. 11
Soubise, for stuffing chops, etc., Jan. 14
Spaghetti, Caruso, April 7
Spaghetti in cream, May 26
Spaghetti Milanaise, Nov. 21
Spaetzel, March 5
Steak Tartare, July 21
Stock for soup, Nov. 14
Stuffed olives, May 17
Terrine de foie gras a la gelee, Dec. 1
Terrine de foie gras en aspic, July 12
Terrine de foie gras en aspic, July 24
Tournedos, Feb. 5
Vol au vent patty shells, Jan. 25
Vol au vent, Toulouse, Dec. 15
Welch Rabbit, Nov. 28
Welch rabbit, Special, Oct. 25
Whipped cream, June 3
Yorkshire buck, May 1
Yorkshire pudding, Nov. 21
MUTTON
Chops, Argenteuil, Aug. 9
Chops, Bignon, Oct. 8
Chops, braised, May 7
Chops, Daumont, Feb. 23
Chops, grilled, Nov. 26
Chops, Maison d'Or, July 15
Chops, Robinson, Feb. 16
Chops, Signora, March 10
English chop, Kentucky sauce, Aug. 29
English chop, Tavern, Feb. 26
English chops, XX Century Club, May 24
Leg, a la Busse, Feb. 20
Leg, boiled, caper sauce, Dec. 11
Leg, Bretonne, March 9
Leg, Choiseul, April 27
Leg, Clamart, March 23
Leg, Mexicaine, Aug. 17
Leg, Reforme, Feb. 28
Leg, roasted, Jan. 26
Loin, Charcutiere, Dec. 17
Rack, roasted, April 14
Saddle, roasted, April 3
Shoulder, Budapest, Oct. 14
OMELETS
Argentine, June 28
Au cognac, April 29
Au confiture, Dec. 12
Bayonnaise, Sept. 15
Celestine, Sept. 8
Cherbourg, Oct. 18
du Czar, Nov. 2; Dec. 18
En surprise, March 8
Fines herbes, April 11
Imperatrice, Aug. 23
Levy, Aug. 7
Lorraine, Dec. 16
Louis XIV, Feb. 8
Meissonier, July 23
Plain, and for sweet dessert, Oct. 27
Potato, March 11
Robespierre, April 2
Schofield, April 10
Soufflee, March 8
Spanish, March 6
Suzanne, March 1
Vogeleier, Jan. 16
With cepes, May 9
With chives, Aug. 19
With egg plant, June 9
With ham, Dec. 11
With jelly, Nov. 7
With kidneys, March 27
With onions, May 17
With oysters, Jan. 2
With parsley, June 3
With peas, Sept. 29
With potatoes, June 23
With soft clams, Jan. 9
With soft clams, Newburg, Feb. 5
With strawberries, Oct. 27
With Virginia ham and peppers, Feb. 27
OYSTERS
A la Hyde, Dec. 12
A l'Ancienne, Feb. 18
A la Poulette, Dec. 6
Angels on horseback, April 26
Baked, au Gruyere, Sept. 4
Bellevue, Oct. 24
Broiled, Sept. 16
Broth, April 8
Cocktail, Jan. 23
Curried, April 8
En brochette, Sept. 28
En brochette, a la Diable, Sept. 28
Kirkpatrick, Jan. 31
Louis, Sept. 25
Mignonnette, April 17
Mornay, Sept. 13
Newburg, Sept. 8
On half shell, Oct. 27; Nov. 4
Oysters or crab, Poulette, March 22
Pickled, cold, Nov. 13
Stewed, Jan. 13
Supreme, St. Francis, May 3
Victor, March 10
Victor Hugo, Sept. 23
Yaquino, Jan. 10
PASTRY