Almond cake, April 5
Almond cream cake, April 5
Almond rocks, July 21
Allumettes, June 7
American gugelhoff, Oct. 2
Angel cake, or Angel food, June 18
Anise seed cake, Feb. 20
Anise toast, Sept. 19
Anisette cake, July 29
Apple cobbler, July 16
Apple cottage pudding, July 11
Apple Moscovite, Feb. 22
Apple snow, Oct. 14
Apple strudel, April 13
Apple turnover, May 30
Apricot cobbler, July 16
Apricot layer cake, Feb. 27
Apricot meringue, July 18
Baba au rhum, Dec. 26
Baises (chocolate drops), Sept. 20
Baked apple roll, June 15
Baked apricot roll, June 15
Baked blackberry roll, June 15
Baked huckleberry roll, June 15
Baked loganberry roll, June 15
Banana whipped cream, Oct. 1
Bavarois a la vanille, Dec. 21
Bavarois a la vanille with Bar le Duc, Feb. 2
Bavarois Noisette, March 28
Bavarois, raspberry, Jan. 29
Beignets souffles, June 14
Berliner pfannenkuchen, June 30
Bird's nests, July 30
Blackberry meringue, July 18
Black cake, Sept. 16
Blanc mange aux fruits, June 16
Blanc mange aux liqueurs, June 16
Blanc mange, chocolate, June 16
Blanc mange, coffee, June 16
Blanc mange, vanilla, June 16
Boiled custard, July 15
Boston brown pudding, July 11
Bouchettes, June 15
Bouchettes Palmyra, July 15
Brandy sauce, Feb. 17
Bread custard pudding, July 8
Brioche, Oct. 26
Brown Betty, April 9
Cabinet pudding, Jan. 31
Cakes, assorted, Nov. 17
Cannelons a la creme, May 28
Caramel custard, Jan. 28
Caroline cake, March 16
Charlotte Russe, April 16
Cheese cake, Oct. 25; Jan. 14
Cherry tartelette, Dec. 11
Chocolate bouchettes, June 15
Chocolate eclairs, Nov. 24
Chocolate layer cake, Feb. 27; Dec. 9
Chocolate macaroons, April 6
Chocolate profiterole, Jan. 20
Chocolate pudding, cold, Sept. 21
Cinnamon cake, July 3
Cocoa cake, April 9
Cocoanut pudding, July 8
Coffee bouchettes, June 15
Coffee cake, Oct. 26
Coffee cake dough, June 30
Coffee cream cake, July 3
Coffee custard, April 10
Coffee fruit cake, July 3
Cold chocolate sauce, Sept. 21
Compote with rice, July 31
Cornet a la creme, May 28
Corn starch blanc mange, Aug. 24
Corn starch blanc mange with berries, Aug. 24
Corn starch blanc mange with Sabayon, Aug. 24
Corn starch blanc mange, stewed fruits, Aug. 24
Corn starch food (for invalids), Aug. 24
Corn starch pudding, July 1
Cottage pudding, July 11
Cream fritters, June 5
Cream puffs, Nov. 24
Cream sauce, Jan. 24
Crepes suzette, Oct. 5
Croute a l'Ananas (pineapple crust), July 23
Croute aux fruits (fruit crust), July 23
Crullers, June 30
Crusts with apples, Sept. 28
Crusts with peaches, Sept. 28
Crusts with pears, Sept. 28
Cup custard, Jan. 26
Danish apple cake, Oct. 13
Dariole Duchesse, Sept. 2
Dartois Chantilly, April 23
Devil cake, Sept. 20
Diplomate pudding, March 18
Doughnuts, June 30
English rice pudding, April 24
Frankfort pudding, April 21
French layer cake, Feb. 27
French pastry, Feb. 13
French sponge cake (Genoise legere), Oct. 2
Fried cream, March 11
Fritters, surprise, July 20
Fruit cake, Nov. 10
Fruit cake (white), Feb. 25
German almond strips, June 23
German apple cake, Oct. 30
German coffee cake, July 3
German huckleberry cake, June 24
Gingerbread, Oct. 8
Ginger snaps, May 15
Hard sauce, Feb. 17
Hazelnut macaroons, Oct. 1
Homemade apple pudding, March 20
Homemade cookies, Feb. 2
Honey cake, June 23
How to cook sugar to a blow, June 21
Icing or frosting, Nov. 24
Imperial pancake, April 26
Italian meringue, June 21
Italian wine sauce, Sept. 21
Jam roll pudding, April 27
Jelly roll, May 29
Kisses, June 7
Lady cake, Sept. 4
Lady fingers, Nov. 17
Langues de chat, June 23
Layer cake, Feb. 27; Dec. 9
Lemon butter filling, Aug. 10
Lemon cake, Aug. 10
Lemon darioles, Aug. 16
Lemon sauce, March 27
Macaronade Celestine, July 15
Macaroons, Nov. 17
Macaroons, fancy, Nov. 18
Meringue a la creme, Chantilly, Dec. 1
Meringue peaches, March 10
Meringue shells, Oct. 27
Mint wafers, Oct. 17
Mirlitons, Aug. 26
Mirlitons au rhum, Sept. 4
Moka cake (Mocha cake), Feb. 18
Napoleon cake, Feb. 16
Orange cake, Aug. 10
Orange butter filling, Aug. 10
Orange darioles, Aug. 16
Orange sauce, March 27
Pastry cream, Nov. 24
Patience cake, July 18
Peaches, Bourdaloue, May 13
Peach cobbler, July 16
Peach meringue, July 18
Peach whipped cream, Oct. 1
Pears Bourdaloue, April 28
Pear cobbler, July 16
Pears Piedmont, Oct. 3
Pie paste, Dec. 8
Pineapple Creole, April 14
Pink pudding, Victor, Oct. 26
Pistache eclairs, Dec. 4
Plum pudding, Feb. 17
Pommes d'arbre 1915 (apple), March 28
Pound cake, Nov. 10
Prune souffle, March 23
Pudding Gastaner, April 8
Pudding Rossini, March 27
Pudding souffle, Dame Blanche, May 12
Puff paste, Nov. 14
Puff paste baskets, Aug. 7
Puff paste roses, Aug. 1
Puff paste sandwich, Aug. 9
Raspberry meringue, July 18
Raspberry shortcake, April 11
Raspberry whipped cream, Oct. 1
Rice croquettes, July 31
Rice darioles, Sept. 10
Rolled oats pudding, Jan. 24
Roly poly pudding, Oct. 7
Royal butter, Sept. 12
Royal cake, Sept. 12
Royal icing, June 7
Sabayon sauce, April 21
Sand tart (sable), March 9
Savarin au kirsch, Dec. 26
Savarin Chantilly, Dec. 26
Savarin Mirabelle, Dec. 26
Savarin, Montmorency, Dec. 26
Snails, July 4
Sponge cake, March 16
Strawberry meringue, July 18
Strawberry shortcake, April 11
Strawberry shortcake, old fashioned, April 11
Strawberry whipped cream, Oct. 1
Streusel cake, July 3
Tango cake, Sept. 18
Tartelette au Bar le Duc, Jan. 16
Tartelette of pears, Oct. 30
Tipsy parson, July 15
Tutti frutti pudding, Oct. 8
Vanilla cream sauce, Jan. 24
Vanilla custard with meringue, July 15
Vanilla darioles, Aug. 16
Wedding cake, Oct. 4
Whipped cream in cup, Aug. 22
Wine sauce, July 16
PIE
Apple, Dec. 8
Apricot, March 26
Banana, Oct. 3
Banana cream, May 23
Blackberry, March 26
Chocolate cream, Sept. 19
Cherry, March 26
Cocoanut custard, April 20
Cocoanut meringue, April 20
Currant, March 26
English currant, March 26
English gooseberry, March 26
English grape, March 26
English huckleberry, March 26
English rhubarb, March 26
Gooseberry, March 26
Lemon custard, April 20
Lemon meringue, April 20
Lemon pie, special, April 20
Lemon pie, special, Oct. 22
Meringue paste for pie, April 20
Mince, Nov. 22
Orange custard, April 20
Orange meringue, April 20
Peach, March 26
Pear, March 26
Pineapple, March 26
Pumpkin pie, Aug. 2
Pumpkin pie pulp, Aug. 2
Raspberry, March 26
Raspberry cream, May 23
Strawberry, March 26
Strawberry cream, May 23
Vanilla custard, April 20; Nov. 2
Vanilla meringue, April 20
PORK
Bacon and cabbage, Feb. 10
Bacon, fried, Nov. 5
Blood pudding, Dec. 21
Blood pudding, sauce Robert, May 30
Buckwurst, hot, March 21
Breakfast sausages, Dec. 13
Chops, Badoise, July 23
Deviled ham, Sept. 13
Ham and spinach, boiled, April 12
Ham, boiled, Leonard, March 19
Ham croquettes, Aug. 17
Ham, fried, Oct. 29
Ham, pickled, Dec. 18
Imported Frankfurter sausages, Aug. 19
Loin, baker's oven style, March 15
Loin, roasted, Oct. 27
Pig's feet, boiled, Nov. 24
Pig's feet, broiled, chili sauce, Feb. 7
Pig's feet, broiled, special, Nov. 24
Pig's feet, St. Menehould, July 2
Pig's knuckles and sauerkraut, Sept. 16
Spareribs, broiled, with lentils, Feb. 2
Sugar-cured ham glace, Aug. 23
Virginia ham, broiled, May 12
Virginia ham croquettes, Aug. 17
Virginia ham glace, Aug. 8
POTATOES
A la Reine, Jan. 10
Allumette, June 4
Alsatian, March 30
Anna, Jan. 11
Au gratin, Nov. 12
Baked, sweet, with sugar, Sept. 12
Bischwiller, Sept. 9
Brioche, Sept. 1
Broiled, sweet, Feb. 1
Browned hashed, Jan. 2
Candied, sweet, April 19
Chateau, Oct. 31
Cleo, Dec. 24
Cottage fried, July 2
Croquettes, Oct. 28
Delmonico, Nov. 4
Duchesse, Nov. 25
En surprise, Aug. 28
Flambe, sweet, with rum, April 23
Fondante, April 3
French fried, Nov. 6
Gauffrette, Feb. 21
Gendarme, Nov. 8; Dec. 20
Georgette, Nov. 29
Hollandaise, Nov. 1
Jeanette, April 16
Julienne, Nov. 15
Laurette, Nov. 5
Lorraine, Nov. 9
Louis, Aug. 18
Lyonnaise, Oct. 30
Maitre d'hotel, Jan. 5
Marquise, June 1
Mashed, au gratin, Jan. 19
Mashed browned, Nov. 7
Nature, Nov. 5
O'Brien, Feb. 6
Olivette, Jan. 17
Paille (straw), Nov. 18
Pancakes, July 2
Paprika, Nov. 26
Parisian, Feb. 11
Parisienne, Hollandaise, Aug. 6
Paul Stock, Oct. 7
Palestine, March 30
Persillade, March 13
Pont neuf, Dec. 25
Potato cakes, March 1
Rissolees, Dec. 15; Jan. 17
Ritz, March 12
Saratoga chips, Nov. 26
Saute, sweet, Feb. 24
Southern style, sweet, Jan. 25
Southern, No. 2, sweet, April 22
Soufflee, Dec. 2
St. Francis, Nov. 4
Steamboat fried, Sept. 18
Sweet potatoes (see Southern)
Sweet potato pudding, Oct. 24
Sweet potato croquettes, March 30
Sybil, Feb. 21
Waffle, Feb. 21
York, Sept. 13
PRESERVES, JELLIES, PICKLES
Apples and quinces, canned, July 6
Apple butter, July 6
Apple jelly, May 11
Apples spiced sweet, Aug. 12
Apricot marmalade, June 17
Artichokes pickled, Sept. 29
Blackberry cordial, for medicinal purposes, July 14
Blackberry jam, May 11
Blackberry jelly, May 11
Cherry preserves, June 17
Cherries brandied, June 17
Cherries jellied, July 14
Cherries spiced, Aug. 12
Cider, boiled, May 19
Citron preserves, March 29
Crab apple marmalade and jelly, June 17
Cranberry jelly, June 17
Cucumber sweet pickles, ripe, Sept. 29
Currant jelly, June 12
Fig jam, July 14
Fruits, dried, stewed, Aug. 29
Glace fruits, Aug. 1
Gooseberry jam, Aug. 12
Grape jelly, Aug. 12
Grape juice, sweet, Sept. 30
Green gage plums preserved, June 17
Lemon or orange peel, candied, July 14
Limes, to preserve, July 14
Mince meat, canned, Sept. 30
Nasturtion seeds pickled, Sept. 29
Onions, pickled, Sept. 29
Orange or lemon brandy for flavoring, Aug. 1
Peaches, brandied, June 17
Peaches, sweet pickled, Sept. 29
Peach marmalade, June 17
Pears, baked, for canning, Aug. 1
Pears, peaches or plums, canned, July 6
Pears, preserved, March 29
Pickles, Sept. 29; May 10
Pineapple preserves, March 29
Preserves--amount of fruit required, May 11
Pumpkin or squash, to can, Sept. 30
Quince jelly, March 29
Raspberry juice, May 19
Raspberry or loganberry jam, May 11
Spiced vinegar, for pickles, Aug. 12
Strawberries, canned, May 11
Strawberry preserves, May 11
Tomatoes, pickled, green, Sept. 29
Tomatoes, spiced, Aug. 12
Tomato preserves, July 6
Vanilla brandy, July 14
Violets preserved, Sept. 30
Watermelon preserves, July 6
SALADS
Algerienne, Oct. 25
Alligator pear, Feb. 22
Anchovy, Nov. 25
Americaine, Dec. 16
Asparagus tips, Oct. 30
Avocado, French dressing, Oct. 23
Beets, pickled, Oct. 31
Brazilian, Nov. 4
Bresilienne, July 13
Bretonne, June 27
Cauliflower, July 7
Celery mayonnaise, Nov. 10
Celery root, field and beet, Dec. 20
Celery Victor, Nov. 4
Cendrillon, June 25
Chateau de Madrid, Aug. 15
Chicken, Victor, Jan. 3
Chicory, Oct. 28
Chiffonade, Nov. 26
Chilian, Aug. 10
Cole slaw, Nov. 5
Cole slaw, ravigote, April 19
Cosmopolitan, Aug. 6
Crab, Feb. 16
Crab, Louis, May 7
Cucumber salad, Jan. 9
Culemo, sliced, Aug. 4
Cupid d'azure, July 19
Dandelion, April 12
Dandelion, German style, April 12
Doucette, Nov. 20
Ecrevisse, Gourmet, Nov. 23
Egg, Sept. 12
Endive, Dec. 3
Endive, with beets, Aug. 15
Escarole, Oct. 28
Field, Oct. 30
Fresh vegetable, Jan. 17
Herring, July 29
Herring, Moscovite, Sept. 7
Imperial, July 1
Italian, Jan. 14
Knickerbocker, May 9
Lentil, Feb. 2
Lettuce, Oct. 29
Lettuce and tomato, March 23
Livermore, Dec. 15
Lobster, Jan. 2
Lobster with anchovies, Jan. 2
Lorenzo, Sept. 17
Lorette, Oct. 18
Louis, July 26
Louise, July 20
Majestic, July 17
Mirabeau, Jan. 7
Nivernaise, Dec. 19
Olga, Nov. 25
Orloff, June 18
Panache, May 12
Pear, mayonnaise, Oct. 19
Potato, Nov. 11
Puree of potato, June 8
Rachel, June 15
Ravachol, Nov. 29
Red cabbage, July 31
Rejane, Dec. 19
Romaine, Oct. 29
Russe, Jan. 28
Salad dressing, Oct. 23
Shrimp, Nov. 15
Shrimp, Anastine, Sept. 19
Stanislaus, Dec. 29
String bean, May 23; Dec. 24
String bean and tomato, Sept. 6
Tomatoes, sliced, Nov. 2; Nov. 16
Tosca, Dec. 29
Tuna, Nov. 6
Waldorf, Nov. 19
Watercress, Feb. 16
White bean, Aug. 2
SALAD DRESSING
Egg, Dec. 28
Escoffier, Aug. 31
French, Oct. 27
Roquefort, Jan. 19
Russian, June 23
Salad, Oct. 23
St. Francis, Oct. 25
Thousand Island, Nov. 9
Victor, April 21
With chapon, June 2
SANDWICHES
Bread and butter, Nov. 11
Careme, April 5
Chicken, Nov. 8
Cream of almond, April 9
Creole, April 9
Dubney, April 9
Olive, April 9
Schlemmerbroedchen, July 31
Windsor, April 9
SAUCES
Allemande, March 4
Anchovy, Jan. 29
Anchovy butter, Nov. 21
Anglaise, Dec. 29
Au vin blanc, Oct. 30
Bearnaise, Jan. 13
Bearnaise tomatee, Jan. 13
Bechamel, Oct. 28
Bercy, Feb. 7; Oct. 31
Bordelaise, Nov. 8
Bread, Jan. 9; Feb. 15
Bread crumbs, Jan. 9; Feb. 15
Brown butter, Nov. 10
Brown gravy, Nov. 14
Cardinal, May 3
Caper, Dec. 11
Celery, Aug. 21
Chambord, Aug. 30
Champagne, Aug. 8
Choron, Jan. 13
Colbert, Nov. 19
Cranberry, Sept. 17
Cream, Oct. 28
Creole, Dec. 13
Curry, Dec. 19
Devil, April 30
Diplomate, June 1
Ecrevisse, July 28
Egg, Oct. 28
Estragon (tarragon), April 15
Fidgi, May 14
Figaro, cold, Aug. 7
Flamande, Aug. 20
Fleurette, Nov. 4
Forestiere, Nov. 21
Genoise, Nov. 1
Giblet, March 14
Golfin, Dec. 19
Green Hollandaise, Feb. 13
Hollandaise, Oct. 27
Horose, Dec. 16
Horseradish, cold, English style, Nov. 3
Horseradish en bouillon, Nov. 3
Horseradish in cream, Nov. 3
Hussarde, June 16
Indian soy, Aug. 31
Italienne, Dec. 3
Kentucky, Aug. 29
Lobster, Sept. 17
Madere, Nov. 4
Maitre d'hotel, Oct. 30
Mariniere, March 4
Maximilienne, Sept. 11
Mayonnaise, Oct. 31
Meuniere, Dec. 17
Mignonnette, Nov. 27
Mint, Dec. 15
Montebello, Aug. 6
Mornay, Dec. 15
Mousseline, Nov. 5
Mustard, July 19; Nov. 30
Newburg, Feb. 5
Nonpareil, Aug. 16
Olive, April 30
Oyster, Jan. 16
Paprika, Nov. 26
Pepper, May 29
Perigord, March 7; Dec. 6
Perigordine, Nov. 23
Perigueux, March 7
Pink mayonnaise, Jan. 14
Piquante, Nov. 18
Poivrade, Feb. 28
Port wine, March 4; Aug. 11
Poulette, Nov. 22
Remoulade, Dec. 30
Riche, Dec. 21
Robert, May 23
Rougemont, Sept. 1
Shrimp, Dec. 4
Soubise, Jan. 14
Special, Nov. 24
Supreme, Nov. 13
Sweet-sour, March 1
Tarragon (estragon), April 15
Tartar, Nov. 6
Venitienne, May 26
Verte, April 25
Vinaigrette, Dec. 31
White wine, Oct. 30
SHELL FISH
Crab a la Louise, March 22
Crab, boiled, Nov. 19
Crab cocktail, Cremiere, July 2
Crab cocktail, Victor, March 24
Crab, curried, April 7
Crab, deviled, Jan. 30
Crab, deviled, in shell, April 17
Crab en brochette, April 6
Crab meat au gratin, March 22
Crab meat, au beurre noisette, Nov. 19
Crab meat, Belle Helene, March 23
Crab meat, Gourmet, March 22
Crab meat in chafing dish, March 22
Crab meat in cream, Dec. 30
Crab meat, Monza, Dec. 30
Crab meat, Suzette, March 22
Crab or oysters, Poulette, March 22
Crab, Portola, April 13
Crab, ravigote, cold, May 9
Ecrevisses en buisson, Nov. 7
Ecrevisses, Georgette, Oct. 16
Ecrevisses, Lafayette, June 3
Ecrevisses, mayonnaise, Nov. 29
Mousse d'ecrevisses, July 28
Lobster, baked, Cardinal, Sept. 26
Lobster, baked, Lincoln, June 28
Lobster, Becker, July 9
Lobster, broiled, Dec. 24
Lobster croquettes, Dec. 23
Lobster en court bouillon, Aug. 22
Lobster, stuffed, Jan. 5
Lobster, Newburg, Nov. 8
Lobster, Thermidor, Jan. 22
Mussels, Mariniere, March 4
Scallops a la Mornay, March 2
Scallops, Newburg, Feb. 24
Shrimps with mushrooms, March 25
Terrapin, how to boil, March 21
Terrapin au beurre, Sept. 20
Terrapin, Baltimore, March 21
Terrapin, Jockey Club, March 21
Terrapin, Maryland, March 21
SHELL FISH--CLAMS
Bateliere, March 6
Creole, Feb. 1
En cocotte, Californienne, July 3
Fried soft clams, Tartare, Aug. 26
Little necks on half shell, Nov. 5
Scalloped, Aug. 3
Soft clams, Newburg, Feb. 5
Stuffed, July 7
With wine sauce, April 5
SOUPS
Consomme
Ab-del-Cader, June 14
Allemande, June 22
Alexandria, Aug. 1
Andalouse, June 16
Aux eclairs, May 18
Aux pluches, May 26
Aux quenelles, April 14
Aux quenelles, Doria, May 22
Bellevue, Dec. 5
Bohemienne, June 28
Bouillon, Nov. 3
Bretonne, Jan. 22
Brunoise, Dec. 10
Brunoise and vermicelli, Sept. 3
Cameroni, July 11
Camino, March 17
Caroline, June 2
Celery and rice, Aug. 19
Celestine, April 28
Charles Quint, July 8
Chartreuse, Sept. 20
Chatelaine, Aug. 26
Chevalier, July 23
Chicken broth, Oct. 29
Chiffonnade, May 3
Cialdini, Nov. 20
Clam broth, Dec. 5
Clam broth, Chantilly, Dec. 5
Colbert, Feb. 25; Aug. 22
Creme de volaille, Jan. 14
Creole, June 24
Croute au pot, May 5
D'Artagnan, Jan. 12
Daumont, April 16
De la mariee, Jan. 16
Diable, May 14
Diane, Oct. 21
Ditalini, Dec. 13
Doria, Dec. 2
Du Barry, March 11
Favorite, Jan. 7
Federal, Sept. 5
Fermiere, Aug. 12
Fleury, Dec. 22
Florentine, Feb. 21; July 4
Frascati, Oct. 3
Garibaldi, July 15
Georgia, Oct. 1
Gumbo, strained, in cups, Feb. 27
Imperatrice, Jan. 18
Inauguration, July 28
Irma, June 18
Italian paste, Aug. 24
Japonnaise, June 4
Julienne, Jan. 4
Leopold, Oct. 17
Madrilene, Dec. 29
Magadore, June 26
Marchand, June 6
Marie Louise, July 2
Massenet, Dec. 21
Medina, Sept. 29
Monaco, Aug. 8
Monte Cristo, July 26
Montesquieu, Aug. 17
Napier, Sept. 13
National, Sept. 27
Nelson, Oct. 12
Nicoise, July 6
Noodles, Oct. 6
Oriental, Aug. 10
Orleans, Dec. 20
Oyster broth, April 8
Palestine, July 13
Parfait, April 6; Jan. 24
Paysanne, Aug. 6
Pemartin, Oct. 8
Perles de Nizam, May 24
Plain, Oct. 27
Portugaise, Sept. 9
Printanier, April 30
Profiteroles, May 28
Rachel, Feb. 17
Rivoli, Dec. 17
Ravioli, May 12
Rothschild, Aug. 4
Royal, Nov. 21
Royal, with carrots, May 8
Royal, green, Sept. 22
Royal, red, Sept. 22
Russe, April 26
Sago, Nov. 7
Sarah Bernhardt, May 20
Scotch, Jan. 11
Sevigne, I, Dec. 1
Sevigne, II, April 18
Sicilienne, July 21
Soubise, April 22
Stuffed cabbage, Sept. 15
Tapioca with ecrevisse butter, Aug. 29
Talleyrand, July 17
Tapioca, Nov. 11
Theodora, April 20
Tosca, May 16
Turbigo, June 10
Trianon, July 19; Sept. 22
Vanderbilt, July 30
Vivieurs, May 7
Valentienne, May 10; June 20
Venitienne, May 30
Vermicelli, Feb. 10
Xavier, June 22
CREAM SOUPS
Algerienne, May 25
Artichokes, June 11
Asparagus, Nov. 26
Asparagus, Favori, Oct. 18
Creme Bagration, May 17
Bananas, March 5
Bisque d'ecrevisses, Dec. 25
Bisque of California oysters, Jan. 9
Bisque of clams, Nov. 22
Bisque of crabs, Jan. 23
Cardinal, May 27
Cauliflower, Oct. 31
Celery, Nov. 2
Celery, Kalamazoo, Feb. 8
Chicken, Nov. 9
Chicken a la Reine, Dec. 17
Chicken, Hortense, April 1
Congolaise, May 31
Corn and onions, Sept. 17
Countess, June 25
Endives, Dec. 6
Farina, March 7
Farina lie, Sept. 10
Flageolets, July 24
Frogs' legs, Feb. 24
Green corn, I, March 9
Green corn, II, June 3
Lettuce, March 2
Lima beans, Feb. 19
Maintenon, Jan. 18
Parisienne, April 13
Parsnips, April 29
Parsnips, II, June 17
Pea, Oct. 15
Pea, Suzon, Oct. 15
Pea, St. Germain, Oct. 15
Potatoes, Nov. 8
Reine Mogador, April 6
Rice, Dec. 28
Summer squash, cream of, Oct. 10
Watercress, July 22
THICK SOUPS
(Potage)
Bean and cabbage soup, Sept. 21
Burned farina soup, April 24
Cabbage soup, Normande, June 15
Chicken okra, Dec. 7
Chicken, Bresilienne, June 27
Chicken, Florentine, Aug. 18
Chicken, Francaise, Oct. 9
Chicken, Mulligatawney, July 14
Chicken, Piedmontaise, July 16
Chicken, Portugaise, July 5
Chicken, San Remo, Sept. 23
Clam chowder, Dec. 5
Clam chowder, Boston style, March 24
Clear green turtle, April 2
Cold celery broth, Aug. 27
Cooper soup, May 23
Crab gumbo, July 20
Croute Bretonne, July 3
Ditalini, a la Royal, Sept. 16
Farina, Francis Joseph, May 2
Fish broth, July 20
Fish broth with whipped cream, Sept. 1
Fish chowder, April 10
German carrot soup, Sept. 7
German lentil, March 29
Giblet, a l'Anglaise, Oct. 29
Hare soup, Uncle Sam, Oct. 5
Homemade clam soup, Sept. 25
Hungarian, Oct. 11
Lamb broth a la Grecque, May 6
Lamb broth, a la Reine, Aug. 2
Lamb broth, Olympic Club, June 9
Lobster chowder, Dec. 5
Macaroni soup with leeks, Sept. 6
Mock turtle, Feb. 15
Mutton, Kitchener, Sept. 8
Onion and tomato, Oct. 7
Onion, au gratin, March 1; Nov. 15
Oyster, family style, Nov. 12
Oxtail, English style, Feb. 1
Pannade, March 3
Pea, with vermicelli, Aug. 14
Petite marmite, Dec. 24
Potage a l'Anglaise, Jan. 7
Potage Albert, May 29
Potage Alexandra, Dec. 20
Potage Americaine, Dec. 31
Potage Andalouse, Jan. 17
Potage Arlequin, June 13
Potage Bagration, Jan. 11
Potage Bonne Femme, Dec. 26
Potage Bouquetiere, Oct. 20
Potage Bourgeoise, Aug. 27
Potage Brunoise with rice, Aug. 20
Potage Cambridge, Nov. 13
Potage Cameroni, Aug. 7
Potage Champenoise, Oct. 14
Potage Chatelaine, April 11
Potage Coburg, July 9
Potage Colbert, Aug. 28
Potage Coquelin, March 23
Potage Dagobert, July 10
Potage Dieppoise, Aug. 15
Potage Duchesse, Dec. 24
Potage Esau, March 25
Potage Faubonne, Dec. 22
Potage Ferneuse, Oct. 19
Potage Flamande, Dec. 27; Dec. 16
Potage Fontange, May 15
Potage Carpure, Sept. 19
Potage Gentilhomme, Jan. 19
Potage Grande Mere, Jan. 10
Potage Grenade, Oct. 16
Potage Hollandaise, Dec. 10
Potage Honolulu, July 7
Potage Italienne, Aug. 16
Potage Jackson, Dec. 30
Potage Kroumir, Feb. 23
Potage Lamballe, Nov. 5
Potage Livonien, Oct. 22
Potage Lord Mayor, July 13
Potage maintenon, Sept. 2
Potage Marie Louise, Jan. 15
Potage Marquis, Jan. 5
Potage Mathilda, Dec. 23
Potage McDonald, Jan. 20; July 29
Potage Mexicaine, July 31
Potage Mongol, Dec. 13
Potage Montglas, Aug. 31
Potage Nassau, Aug. 13
Potage Navarraise, Sept. 28
Potage Parmentier, Aug. 11
Potage Paysanne, June 19
Potage Plessy, Aug. 30
Potage Portugaise, April 12
Potage Quirinal, Jan. 8
Potage Reine Margot, Dec. 21
Potage Ruffo, Sept. 4
Potage Sante, Nov. 19
Potage Saxe, April 7
Potage Schorestene, Sept. 30
Potage Solferino, April 4
Potage St. Marceau, July 1
Potage Talleyrand, Feb. 5
Potage tapioca, Crecy, Jan. 30
Potage Turinoise, May 13
Potage Velour, July 27
Potage Venitienne, Jan. 13; April 8
Potage vert pre, July 18
Potage Viennoise, April 8
Potage Villageois, Oct. 13
Potage Voisin, Feb. 13
Potage Waldaise, Feb. 11
Potage Westmoreland, Feb. 18
Potato and leek soup, Nov. 7
Potato soup, Faubonne, April 5
Potato, Dieppoise, April 23
Pot au feu, March 15
Puree Camelia, May 21
Puree Celestine, March 20
Puree Crecy, Jan. 26
Puree d'Artois, March 8
Puree of cucumbers, June 21
Puree of game, Nov. 18
Puree of game, St. Hubert, Nov. 18
Puree of green asparagus, April 27
Puree of lentils, Oct. 30
Puree of lentils with tapioca, Aug. 21
Puree of lima beans, Dec. 14
Puree of peas, plain, Oct. 27
Puree of peas, aux croutons, Oct. 27
Puree of peas, Varsovienne, Oct. 27
Puree of peas with noodles, Sept. 12
Puree of pheasant, St. Hubert, Feb. 10
Puree of potatoes, March 20
Puree of red kidney beans, May 4
Puree of spinach, April 19
Puree of tomatoes, Oct. 28
Puree of tomatoes with rice, Nov. 8
Puree of turnips, Caroline, Aug. 25
Puree of white beans, Dec. 18
Puree of white beans, Allemande, Aug. 23
Puree of white beans, Soubise, May 9
Puree paysanne, March 16
Puree St. Germain, April 15
Rice soup, a l'Allemande, July 25
Rice, Palmero, Aug. 9
Rocol, a la Russe, June 1
Shrimp, family style, Oct. 2
Soft clam soup, Salem, June 7
Sorrel, a l'eau, June 5
Sorrel, with rice, June 29
Terrapin, Southern style, Aug. 3
Tomato broth (hot or cold), July 29
Veloutine Aurore, May 19
Veloute, Dec. 10
Velvet soup, March 19
Viennese bean, March 26
White bean soup, March 14
SQUAB
Boneless, en aspic, July 17
Breast of, au jus, Sept. 19
Breast of, Eveline, Oct. 8
Breast of, Perigord, May 2
Breast of, saute in butter, June 4
Breast of, under glass, St. Francis, Feb. 4
Broiled squab, April 2
Broiled squab, with fresh mushrooms, April 2
En compote, Jan. 15
Potpie, English style, Jan. 1
Roast, au jus, Feb. 21
STEWS
Beef goulash, Oct. 28
Beef stew, homemade, Nov. 7
Haricot of mutton, Feb. 13
Hasenpfeffer (hare stew), Jan. 12
Hungarian goulash, Oct. 28
Lamb Irish stew, Nov. 2
Navarin of lamb, printanier, Nov. 25
Paprika veal, July 20
Pickelsteiner stew, May 13
Pilaff a la Turc, Jan. 8
Ragout a la Deutsch, Dec. 22
Ragout Fin, Dec. 29
Reindeer stew, March 7
Spring lamb Irish stew with dumplings, Sept. 25
TRIPE
A la mode de Caen, Feb. 28
Broiled honeycomb, chili sauce, May 11
Broiled honeycomb, maitre d'hotel sauce, Oct. 30
Blanchard, Dec. 27
Creole, Dec. 20
Etuve, Bonne Femme, Sept. 9
Honeycomb, saute, aux fines herbes, Sept. 28
In cream with peppers, April 26
Saute, Lyonnaise, Feb. 17
Tripe and oysters in cream, Dec. 10
Tripe and potatoes, family style, Jan. 1
Tripe, Wm. H. Crane, Oct. 23
TURKEY
Broiled baby turkey, July 4
Deviled legs, with chow chow, Jan. 19
Hash, Chateau de Madrid, June 28
Hash on toast, Nov. 28
Livers en brochette, March 6
Roast, March 6
Stuffed with chestnuts, Nov. 27
VEAL
Breast, stuffed, au jus, Jan. 27
Calf's brains au beurre noir, March 13
Calf's brains, fried, tomato sauce, June 1
Calf's head plain, boiled, Dec. 31
Calf's head a la Francaise, March 9
Calf's head, Providence, May 6
Calf's head, sauce piquante, April 13
Calf's head, poulette, Feb. 10
Calf's head, vinaigrette, Feb. 27
Calf's liver and bacon, Nov. 30
Calf's liver, Lyonnaise, Aug. 11
Calf's liver saute, Nov. 18
Calf's liver saute, Robert, May 23
Calf's liver saute, Spanish style, Aug. 4
Chops, broiled, Nov. 4
Chops en papillote, Feb. 8
Chops, Montgolfier, Sept. 10
Cutlets, breaded, tomato sauce, May 26
Fricandeau, au jus, April 7
Fricassee, Jan. 20
Kidneys, broiled, English style, June 13
Kidney roast, Dec. 20
Kidneys saute au Madere, June 29
Leberkloese (calf's liver dumplings), April 25
Leg, au jus, Nov. 7
Loin, roasted, June 23
Loin roasted, Nivernaise, July 11
Paprika schnitzel, March 5
Paprika veal, July 20
Rolled veal, Huguenin, March 25
Saute, Catalane, Oct. 12
Shoulder, au jus, Oct. 31
Sweetbreads braise (glace), Dec. 25
Sweetbreads braise, Ancienne, April 14
Sweetbreads braise, Clamart, April 5
Sweetbreads braise, Georginette, Sept. 5
Sweetbreads braise, Godard, May 7
Sweetbreads braise, Henri IV, March 27
Sweetbreads, Lavaliere, June 22
Sweetbreads braise, Marie Louise, April 1
Sweetbreads Marigny, July 24
Sweetbreads braise, Montebello, June 11
Sweetbreads braise, Pompadour, Dec. 1
Sweetbreads Poulette, July 16
Sweetbreads braise, Princess, July 1
Sweetbreads braised, Soubise, June 24
Sweetbreads braise, Elizabeth, July 21
Sweetbreads braise, St. George, June 8
Sweetbreads braise, Zurich, May 4
Sweetbreads, broiled, Nov. 1
Sweetbread croquettes, Dec. 23
Sweetbreads Egyptienne, Aug. 5
Sweetbreads Figaro, Aug. 7
Sweetbreads Lieb, Aug. 15
Sweetbreads Liencourt, Oct. 4
Sweetbreads Metropolitan Club, July 27
Sweetbread patties in cream, April 19
Sweetbreads Royal, Sept. 27
Sweetbreads, St. Alban, Aug. 12
Sweetbreads, Saint Monde, Oct. 16
Sweetbreads Sans Gene, Aug. 20
Sweetbreads, Theodora, Feb. 25
Wiener schnitzel, Feb. 3
VEGETABLES