Artichokes, Barigoule, Sept. 24
Artichokes, boiled, Oct. 29
Artichokes en cocotte, Sept. 12
Artichokes filled with cauliflower, Feb. 23
d'Artichokes, fonds, Feypell, March 12
Artichokes, fried, March 3
Artichokes, jardiniere, May 2
Artichokes, quartered, April 28
Asparagus, boiled, March 13
Asparagus, polonaise, March 12; Feb. 4
Asparagus, stewed, April 4; March 14
Asparagus tips au gratin, Jan. 27; April 17
Asparagus tips in cream, Sept. 6
Beans, baked, Boston style, Nov. 23
Beans Bretonne, March 9
Beans, Normandie, March 17
Beans, white, with tomatoes, April 23
Beets a la Russe, July 7
Beets, boiled, Oct. 31
Beets, Californienne, Sept. 5
Beets, Frouard, April 17
Beans, Spanish, Sept. 14
Beets, young, in butter, March 16
Brussels sprouts and chestnuts, Jan. 5
Brussels sprouts, boiled, Jan. 5
Brussels sprouts in bouillon, Feb. 1
Cabbage, boiled, Jan. 3
Cabbage, German style, Aug. 27
Cabbage, red, Dec. 18
Cabbage, stuffed, Sept. 15; Dec. 18
Cardon a la Moelle, Nov. 30
Carrots in butter, March 11
Carrots, Vichy, Dec. 6
Cauliflower au gratin, Nov. 5
Cauliflower polonaise, Nov. 12
Cauliflower, puree of, March 19
Celery stewed, au Madere, Nov. 18
Celery stewed in cream, Nov. 6
Cepes saute, Dec. 13
Cepes, Tyrolienne (cold), Jan. 30
Chestnuts, boiled, Jan. 3
Chestnuts, boulettes, Oct. 6
Chestnuts glace, Feb. 7
Chestnuts glace au Madere, Feb. 7
Colache, Sept. 15
Corn a la Marie, Sept. 4
Corn (canned) fritters, Sept. 8
Corn fritters, Dec. 17
Corn fritters, Susan Jones, Sept. 17
Corn, green, June 8
Corn, hulled, Nov. 10
Corn oysters, Sept. 14
Corn pudding, Oct. 24
Corn saute in butter, July 4
Corn, stewed (canned), April 15
Cucumbers on toast, Oct. 11
Cucumbers stuffed, April 22
Egg plant, broiled, June 8
Egg plant, fried, Nov. 18
Egg plant in casserole, Sept. 8
Egg plant, Sicilienne, Sept. 3
Egg plant, stuffed, Sept. 6
Flageolets au cerfeuil, June 8
Flageolet beans, Dec. 28
Hubbard squash, baked, Dec. 4
Jerusalem artichokes in cream, Aug. 25
Jets de houblons, Nov. 22
Kohl rabi, baked, Sept. 5
Lentils, Feb. 2
Lettuce boiled, Feb. 4
Lettuce braise, Dec. 27
Lima beans, Jan. 16
Lima beans au paprika, Aug. 26
Lima beans, curried, Jan. 6
Lima beans, puree of, Feb. 8
Lima beans with shallots, Sept. 26
Macedoine, March 17
Mushrooms, fresh, broiled, Nov. 4
Mushrooms, fresh, puree of, Oct. 4
Mushrooms, fresh, saute in butter, Feb. 20
Mushrooms, fresh, stuffed, Jan. 10
Okra and tomatoes, saute, June 8
Onions fried, Dec. 13
Onions glaces, Feb. 20
Onions Hongroise, March 25
Onions, puree of, Soubise, March 31
Onions, stewed, Sept. 13
Onions stuffed, with cabbage, Jan. 3
Parsley, fried, Nov. 6
Parsnips, boiled, April 21
Parsnips in cream, April 21
Peas a la Francaise, June 21
Peas and carrots in cream, Nov. 7
Peas and shallots in cream, Sept. 7
Peas au cerfeuil, March 3
Peas, farmer style, March 15
Peas in cream, Jan. 16
Peas, new, plain, Nov. 1
Peppers, stuffed green, Aug. 5
Pimentos, stuffed, Creole, Aug. 17
Pumpkin and rice, scalloped, Sept. 13
Pumpkin, stewed, Sept. 13
Puree St. Germain, Nov. 15
Rice, Californienne, Oct. 23
Rice, Creole, Dec. 23
Rice croquettes, Dec. 16
Rice, timbale of, May 31
Rice, timbale of, Creole, May 16
Risotto, Jan. 8
Salad, puree of, March 14
Sauerkraut, Feb. 14
Sorrel, Jan. 28
Spinach, boiled, Jan. 5
Spinach, English style, Jan. 5
Spinach in cream, Feb. 20
Spinach, timbale of, Aug. 8
String beans, Oct. 28
String beans, Alsacienne, April 8
String beans, sweet-sour, July 22
String beans with tomatoes, Sept. 1
Succotash, July 2
Summer squash au beurre, Nov. 1
Summer squash, Native Son, June 4
Summer squash, mashed, June 3
Tomatoes baked, June 9
Tomatoes glacees, Dec. 10
Tomatoes, scalloped, Sept. 5
Tomatoes, stewed, Jan. 30
Tomatoes, stewed, Brazilian, March 19
Tomatoes, stewed, family style, April 30
Tomatoes, stuffed, Creole, June 22
Tomatoes, stuffed, Noyer, Nov. 23
Tomatoes, stuffed with chestnuts, Jan. 3
Turnips glaces, Dec. 20
Turnips, mashed, Dec. 11
Wax beans in butter, April 26
WINE JELLIES
Anisette jelly, Feb. 9
Benedictine jelly, Feb. 9
Brandy jelly, Feb. 9
Burgundy jelly, Feb. 9
Champagne jelly, Feb. 9
Chartreuse jelly, Feb. 9
Claret jelly, Feb. 9
Cognac jelly, Feb. 9
Fine champagne jelly, Feb. 9
Fruit jelly, Feb. 9
Jelly a la Russe, Feb. 9
Kirsch jelly, Feb. 9
Maraschino jelly, Feb. 9
Moselle jelly, Feb. 9
Port wine jelly, Feb. 9
Rhine wine jelly, Feb. 9
Sherry jelly, Feb. 9
Wine jelly, Feb. 9
Wine jelly with Apricots, Sept. 14
Wine jelly with berries, Sept. 14
Wine jelly with peaches, Sept. 14
Wine jelly with whipped cream, Aug. 23
GENERAL INDEX
Admiral (see Fish), 31
Afternoon teas (selections), 100, 317, 334, 337
Alaska black cod, broiled, 35
Alaska black cod, kippered in cream, 232
Alaska black cod, smoked, broiled, 298
Alaska black cod, smoked, in cream, 312
Alaska candlefish, broiled, 57
Alhambra ice cream, 308
Allemande sauce, 64
Alexandria pudding, 217
Alligator pear cocktail, 136
Alligator pear salad, 54
Allumettes (pastry), 161
Almond biscuits, 312
Almond cake, and almond cream cake, 96
Almond milk (potage Reine Margot), 379
Almond rocks (pastry), 213
Almonds, salted (hors d'oeuvre), 320
Almond wafers, 214
Alsatian fish, 312
American gugelhoff (pastry), 291
Anchovy butter, 197
Anchovy butter (sauce), 349
Anchovy salad, 353
Anchovy sauce, 29
Anchovy toast, 139
Angel cake or Angel food, 174
Angels on horseback (oysters), 117
Anglaise sauce (for fish), 387
Anise seed cake, 52
Anise toast, 277
Anisette cake, 221
Anisette jelly (wine), 40
Antipasto (hors d'oeuvre), 37
Apple, baked, 351
Apple butter, 195
Apple charlotte, 21
Apple cobbler, 208
Apple compote, 179
Apple cottage pudding, 201
Apple dressing, 355
Apples, fried, 352
Apple jelly, 133
Apple Moscovite (pastry), 54
Apple pie, 366
Apples and quinces, canned, 194
Apple roll, baked, 170
Apple sauce, 103
Apple snow (pastry), 304
Apples, spiced, sweet, 237
Apple strudel (pastry), 104
Apple turnover, 152
Apple water ice, 91
Apricot compote, 179
Apricot layer cake, 59
Apricot marmalade, 172
Apricot meringue, 210
Apricot pie, 86
Apricot roll, baked, 170
Artichoke au gratin (individual), 51
Artichokes, Barigoule, 282
Artichokes, boiled, 323
Artichokes en cocotte, 268
Artichokes, filled with cauliflower, 55
Artichokes d', fonds Feypell, 72
Artichokes, fresh, a la Russe (hors d'oeuvre), 296
Artichokes, fried, 63
Artichokes, Jardiniere, 123
Artichokes, Jerusalem, in cream, 249
Artichokes, pickled, 287
Artichokes, quartered, 119
Asparagus, boiled, 73
Asparagus, Polonaise, 35, 73
Asparagus, stewed, 74, 95
Asparagus tips au gratin, 27, 108
Asparagus tips in cream, 261
Asparagus tips salad, 325
Asparagus and Westphalia ham, 282
Assorted cakes, 344
Avocado salad, French dressing, 313
Baba au Rhum (pastry), 384
Baby lamb steak, horticulture, 88
Bacon and cabbage, 41
Bacon and eggs, 331
Bacon, fried, 331
Bain marie, 26
Baises (chocolate drops), 277
Baked Alaska (see Ices, etc.), 84
Bananas, baked, 275
Banana coupe (see Ices, etc.), 129
Banana cream pie, 145
Banana ice cream, 8
Bananas in cream, 325
Banana pie, 292
Bananas, sliced, with whipped cream, 156
Bananas, sweet-sour (hors d'oeuvre), 379
Banana whipped cream, 290
Barquette a l'Aurore (hors d'oeuvre), 14
Barracouda, aux fines herbes, 328
Barracouda, broiled, sauce Rougemont, 256
Bavarois a la Vanille, 379
Bavarois with Bar le Duc, 33
Bavarois, noisette (pastry), 88
Bavarois, raspberry (pastry), 29
Bass, aiguillettes of, a la Russe, 13
Bass, aiguillettes of, Massena, 74
Bass, Dijonaise, 72
Bass, fillet of (1905), 348
Bass, fillet of, Argentine, 172
Bass, fillet of, Brighton, 193
Bass, fillet of, Dieppoise, 366
Bass, fillet of, Duglere, 130
Bass, fillet of, Menton, 77
Bass, Nicoise, 153
Bass, paupiettes of, 80
Bass, Provencale, 6
Bass, fillet of, shrimp sauce, 362
Bass, timbale of, 42
Bean and cabbage soup, 279
Beans, baked, Boston style, 351
Beans, Bretonne, 69;
Normandie, 77;
Spanish, 270
Beans, white, with tomatoes, 114
Bearnaise sauce, 13
Bearnaise tomato (sauce), 13
Bechamel sauce, 322
Beef a la mode, 143;
cold, 206
Beef boiled with vegetables, 329
Beef, braised, 167;
comfortable, 262
Beef, braised, with calf's feet, 362
Beef, chipped, on toast, 162
Beef, corned, and cabbage, 27
Beef, corned, hash, 91;
browned, 91
Beef, corned, hash, au gratin, 91
Beef (see Classified Index), 400
Beef, fillet of, Cendrillon, 126
Beef, fillet of, Charentiere, 106
Beef, fillet of, Dumas, 238
Beef, fillet of, Lombarde, 134
Beef, filet mignon, 105;
Athenienne, 171;
Bayard, 64
Beef, filet mignon, Cheron, 147, 357
Beef, filet mignon, Du Barry, 267;
Marechale, 142
Beef, filet mignon, Trianon, 105
Beef, fillet of saute, Balzag, 183
Beef, goulash (stew), 321
Beef, hashed fillet of, Sam Ward, 120
Beef, larded rump of, 167
Beef, larded sirloin of, 348
Beef, larded tenderloin of, 119
Beef, larded tenderloin of, Lili, 189
Beef, larded tenderloin of, Montbasson, 119
Beef, larded tenderloin of, Sigurd, 273
Beef, larded tenderloin of, St. Martin, 154
Beef, larded tenderloin of, Vigo, 178
Beef marrow, Princess, 197
Beef, miroton of, en bordure, 360
Beef, planked sirloin steak, 22;
St. Francis, 209
Beef, porterhouse, baked, 301
Beef, porterhouse steak, Bercy, 142;
Jolly, 176
Beef, Rheinbraten, 354
Beef, roast, Jules Albert, 242
Beef, roast sirloin, fermiere, 169;
Mounet-Sully, 231
Beef, roast sirloin of, Porte Maillot, 385
Beef, roast tenderloin, Berthieu, 203;
Boucicault, 300
Beef, roast tenderloin, vert pre, 216
Beef, roast top sirloin of, 349
Beef, rump of, 103
Beef, rump steak, Bercy, 326;
Dickinson, 249
Beef, Salisbury steak, Stanley, 270
Beef, sirloin of, Clermont, 3
Beef, sirloin of, roasted, 331
Beef, sirloin steak, Braconiere, 296
Beef, sirloin steak, broiled, Cliff House, 164
Beef, sirloin steak, Dickinson, 98
Beef, sirloin steak, marchand de vin, 42
Beef, sirloin steak, sauce Madere, 330
Beef, sirloin steak, Saxonne, 287
Beef, small sirloin steak, a la Russe, 221
Beef, small tenderloin steak, Cercle Militaire, 281
Beef, small tenderloin steak, Demidoff, 108
Beef, small tenderloin steak, Fedora, 149
Beef, small tenderloin steak, Nicholas II, 289
Beef, sour schmorrbraten, 138
Beefsteak and kidney pie, 344
Beefsteak, Bismarck, 18;
Jussien, 292
Beefsteak, Provencale, 13;
Tartare, 213
Beef stew, homemade, 333
Beef tenderloin, minced, a l'estragon, 53
Beef, tenderloin of, Brillat Savarin, 137
Beef tenderloin, Bristol, 374;
Cardinalice, 250
Beef, tenderloin of, Cubaine, 110;
Cumberland, 113
Beef, tenderloin of, Gambetta, 233
Beef, tenderloin of, larded, 328
Beef, tenderloin of, Malvina, 38
Beef, tenderloin of, Moderne, 227
Beef, tenderloin of, Parisienne, 165
Beef, tenderloin of, Voisin, 158
Beef, tenderloin steak, Bernardi, 303
Beef, tenderloin steak, broiled, 334
Beef, tenderloin steak, Florentine, 19
Beef, tenderloin steak, Marseillaise, 182
Beef, tenderloin steak, Polonaise, 116
Beef, tenderloin steak, Rachel (small), 213
Beef tongue, boiled, 29
Beef tongue, Menschikoff, 305
Beef tongue, Parisienne, 71
Beef tongue, smoked, with spinach, 144
Beef tongue, sweet-sour, 61
Beef, tournedos, Bayard, 152
Beef, tournedos, Bordelaise, 129;
Cafe Julien, 256
Beef, tournedos, Massenet, 350;
Nicoise, 139
Beef, tournedos, Porte Maillot, 199;
Vaudeville, 186
Beets a la Russe, 196
Beets, boiled, 326
Beets, Californienne, 260;
Frouard, 108
Beets, young, in butter, 76
Beignets souffles (pastry), 169
Benedictine jelly, 40
Bercy (garniture), 38
Bercy (sauce), 38, 326
Berliner Pfannenkuchen (pastry), 187
Berries with whipped cream, 157
Bignon (see Fish), 11
Bird's nests (pastry), 222
Biscuits, almond, 312
Biscuits, bran, 318
Biscuit glace, apple, 385
Biscuit glace, chocolate, 385;
coffee, 385
Biscuit glace, foundation, 385
Biscuit glace, Kirsch, 385;
mapeline, 385
Biscuit glace, peppermint, 385;
pineapple, 385
Biscuit glace, pistache, 385;
raspberries, 385
Biscuit glace, St. Francis, 385;
strawberry, 385
Biscuits, Maryland beaten, 344
Biscuits, seed, 273
Biscuits, tea, 329
Biscuit Tortoni, 90
Bisque d'ecrevisses, 383
Bisque of California oysters, 9
Bisque of clams, 350
Blanc mange aux fruits, 171;
aux liqueurs, 171
Blanc mange, chocolate, 171;
coffee, 171
Blanc mange, corn starch, 248;
with berries, 248
Blanc mange, corn starch, with Sabayon, 248
Blanc mange, corn starch, with stewed fruits, 248
Blanc mange, vanilla, 171
Black bass, Cambaceres, 373;
Heydenreich, 208
Black bass, planked, 258
Black bass, Tournon, 201
Blackberry cordial (for medicinal purpose), 205
Blackberry jam, 133
Blackberry jelly, 133
Blackberry meringue, 210
Blackberry pie, 86
Blackberry roll, baked, 170
Black cake, 273
Bloater, Yarmouth, 342
Bloater, Yarmouth, in oil (hors d'oeuvre), 98
Blood pudding, 379;
sauce Robert, 152
Bluefish, broiled, maitre d'hotel, 339
Buckwurst, hot (pork), 81
Boneless squab en aspic, 209
Bordelaise sauce, 334
Boston baked beans, 351
Boston brown bread, 365
Boston brown pudding, 201
Bouchettes, coffee (pastry), 170
Bouchettes, Palmyra (pastry), 207
Bouchettes (pastry), 170
Bouillabaise, Marseillaise, 370
Bouillon (consomme), 329
Boulanger (garniture), 360
Bouquet garni, 333
Bran biscuits, 318
Bran bread, 318
Bran bread, four o'clock tea, 318
Brandied cherries, 173
Brandied peaches, 173
Brandy jelly, 40
Brandy, lemon or orange, for flavoring, 224
Brandy sauce, 49
Brandy, vanilla, 205
Brazil nuts, salted (hors d'oeuvre), 135
Bread, etc. (see Classified Index)
Bread and butter sandwich, 337
Bread, Boston brown, 365
Bread, bran, 318
Bread, bran, 4 o'clock tea, 318
Bread, corn, 316, 365
Bread crumbs sauce, 9;
for game, 47
Bread custard pudding, 197
Bread, French, 356
Bread, Graham, 316
Bread, homemade, 356
Bread, pulled, 271
Bread, raisin, 316
Bread sauce, 9;
for game, 47
Bread, spoon or mush, 315
Breakfast rolls, 353
Brioche (pastry), 317
Bristol (garniture), 374
Brook trout, boiled, Romanoff, 304
Brook trout, broiled, with bacon, 99
Brook trout, Cafe de Paris, 316;
Cambaceres, 297
Brook trout, Meuniere, 95;
Miller style, 104
Brook trout, Volper, 242
Broth, fish, 212
Broth, oyster, 99
Brown Betty (pastry), 100
Brown bread pudding, baked, 289
Brown butter sauce, 336
Brown gravy sauce, 341
Brussels sprouts and chestnuts, 5
Brussels sprouts, boiled, 5
Brussels sprouts in bouillon, 32
Buckwheat cakes, 325
Buckwurst, hot, 81
Burgundy jelly (wine), 40
Burned farina soup, 115
Butter, apple, 195
Butterball duck, roasted, 344
Butterfish, saute Meuniere, 326
Butter, lobster, 383
Butter, royal (pastry), 268
Cabbage, boiled, 3
Cabbage, German style, 251
Cabbage, red, 376
Cabbage soup, Normande, 170
Cabbage, stuffed, 271
Cabinet pudding, 31
Cactus fruit with lemon, 38
Cake, almond, 96;
almond cream, 96
Cake, angel, 174
Cake anise seed, 52
Cake, anisette, 221
Cake, apricot layer, 59
Cakes assorted, 344
Cake, black, 273
Cakes, buckwheat, 325
Cake, Caroline, 76
Cake, cheese, 317
Cake, chocolate layer, 59
Cake, Christmas, 273
Cake, cinnamon, 191
Cake, cocoa, 100
Cake, coffee, 317;
coffee cream, 191
Cake, coffee fruit, 190
Cake, Danish apple, 303
Cake, devil, 277
Cakes, flannel, 109
Cake, French layer, 59;
French sponge, 291
Cake, fruit, 336
Cake, German apple, 325;
German coffee, 190
Cake, German huckleberry, 181
Cakes, griddle, war, 313
Cake, honey, 180
Cake, lady, 259
Cake, layer, 59, 367
Cake, lemon, 234
Cake, moka (Mocha), 50
Cake, Napoleon, 48
Cake, orange, 234
Cake, patience, 210
Cake, pound, 336
Cakes, rice, 109
Cake, royal, 268
Cakes, silver, 265
Cake, sponge, 76
Cake, streusel, 190
Cake, tango, 275
Cake, wedding, 293
Calf's brains au beurre noir, 73
Calf's brains, boiled, 154
Calf's brains fried, tomato sauce, 154
Calf's foot jelly, 202
Calf's head a la Francaise, 69
Calf's head, Poulette, 41
Calf's head, plain, boiled, 389
Calf's head, Providence, 127
Calf's head, sauce piquante, 104;
vinaigrette, 59
Calf's liver and bacon, 358
Calf's liver dumplings (leberkloese), 116
Calf's liver, Lyonnaise, 235
Calf's liver, saute, 345;
saute, Robert, 145
Calf's liver, saute, Spanish style, 228
California marmalade, 140
California raisins, 313
California sherbet, 113
Canape of anchovies (hors d'oeuvre), 328
Canape of caviar (hors d'oeuvre), 321
Canape of chicken (hors d'oeuvre), 63
Canape Eldorado (hors d'oeuvre), 292
Canape Hambourgeoise (hors d'oeuvre), 324
Canape Julia (hors d'oeuvre), 54
Canape of lobster (hors d'oeuvre), 237
Canape Martha (hors d'oeuvre), 369
Canape Monte Carlo (hors d'oeuvre), 387
Canape Norway (hors d'oeuvre), 153
Canape P. P. I. E. (hors d'oeuvre), 315
Canape of raw beef (hors d'oeuvre), 144
Canape of raw meat (hors d'oeuvre), 51
Canape Regalia (hors d'oeuvre), 338
Canape Riga (hors d'oeuvre), 347
Canape Romanoff (hors d'oeuvre), 92
Canape St. Francis, 72
Canape St. Francis (hors d'oeuvre), 201
Canape of sardines (hors d'oeuvre), 332
Canape Thon Marine (hors d'oeuvre), 245
Candied lemon or orange peel, 205
Cannelons a la creme, 150
Cantaloup Water ice, 1
Canteloupe and watermelon, surprise, 258
Canvas-back duck, roasted, 336
Capon, galantine of, 211
Caper sauce, 369
Capon, stuffed, Bruxelloise, 59
Capon, stuffed, St. Antoine, 4
Caramel custard, 28
Caramel ice cream, 145
Cardinal sauce, 124
Cardon a la Moelle, 358
Caroline cake, 76
Carrots in butter, 71
Carrots, Vichy, 364
Catfish, saute, Meuniere, 97
Cauliflower au gratin, 331
Cauliflower Polonaise, 338
Cauliflower, puree of, 79
Cauliflower salad, 196
Caviar, 343
Celery broth, cold, 251
Celery plain (hors d'oeuvre), 320
Celery root, field and beet salad, 378
Celery salad, Victor, 330
Celery sauce, 245
Celery stewed in cream, 332
Celery, stewed, au Madere, 345
Cepes saute, 371;
Tyrolienne, cold, 30
Cereals (see Classified Index)
Chambord (see Fish), 52
Chambord (sauce), 254
Champagne jelly, 40;
fine, 40
Champagne punch, 163, 223
Champagne sauce, 232
Charlotte Russe, 107
Chartreuse jelly, 40
Cheese (see Classified Index)
Cheese balls, 323
Cheese cake, 14, 317
Cheese, cottage, 146
Cheese, cream, with Bar le Duc, 387
Cheese, Olympic club, 314
Cheese, Petaluma cream, 275
Cheese, St. Francis, 188
Cheese souffle (fromage), 95
Cheese straws, 61
Cheese toast, 309
Cheron (garniture), 357
Cherries, brandied, 173
Cherries, jellied, 205
Cherry pie, 86
Cherry preserves, 173
Cherries, spiced, 236
Cherry tartlette, 369
Chestnuts, boiled, 3
Chestnuts, boulettes, 295
Chestnut dressing, 355
Chestnuts, glace, 38;
glace au Madere, 38
Chicken (see Classified Index)
Chicken a l'Estragon, 68
Chicken a la King, 337
Chicken, Austrian fritters, 113
Chicken, baked with rice, 79
Chicken, breast of, Alexandra, 379
Chicken, breast of, en aspic, 218
Chicken, breast of, with figs, 280
Chicken, breast of, James Woods, 316
Chicken, breast of, with Virginia ham, 54
Chicken, broiled, Tyrolienne, 150
Chicken broth (consomme), 322
Chicken, cold, Isabella, 277
Chicken, coquille of, Mornay, 302
Chicken croquettes, 381
Chicken, Diva, 339
Chicken dumplings, 388
Chicken, Edward VII, 367
Chicken en cocotte, Bazar, 310
Chicken, essence of, in cup, 37
Chicken, fricassee, a l'ancienne, 184
Chicken, fried, country style, 338
Chicken, fried, Maryland, 20
Chicken, fried, Savoy, 264
Chicken, fried, Villeroi, 183
Chicken, galantine of, 211
Chicken hash, a l'Italienne, 298
Chicken hash on toast, 46
Chicken hash, Victor, 361
Chicken jelly, 206
Chicken's legs, deviled, 121;
with Virginia ham, 258
Chicken, Leon X, 307
Chicken livers, saute, forestiere, 39
Chicken livers, saute, au Madere, 372
Chicken okra soup, 365
Chicken patties, Toulouse, 134
Chicken, plain, roasted, 319
Chicken pot pie, home style, 50
Chicken salad, Victor, 3
Chicken sandwich, 334
Chicken, saute, Alsacienne, 255;
Ambassadrice, 364
Chicken, saute, Amphitian, 138;
Archiduc, 169
Chicken, saute, au Madere, 135
Chicken, saute, bordelaise, 371;
Chasseur, 94
Chicken, saute, D'Austin, 107
Chicken, saute, demi-deuil, 153
Chicken, saute, Demidoff, 124;
Hongroise, 77
Chicken, saute, Josephine, 303;
Lafitte, 196
Chicken, saute, Madeleine, 120;
Marengo, 366
Chicken, saute, Montmorency, 55;
Montpensier, 122
Chicken, saute, Parisienne, 43;
Portugaise, 78
Chicken, saute, Salonika, 63;
Viennoise, 190
Chicken soup, Bresilienne, 184;
Florentine, 242
Chicken soup, Fougarmont, 242;
Francaise, 298
Chicken soup, Mulligatawny, 204;
Piedmontaise, 208
Chicken soup, Portugaise, 193;
San Remo, 281
Chicken, stuffed with California raisins, 313
Chicken, Tyrolienne, 86
Chicken, Valencienne, 7
Chicory, puree of, 240
Chicory salad, 322;
with chapon, 155
Chocolate, 364
Chocolate Bouchettes, 170
Chocolate cream pie, 276
Chocolate drops (baises), 277
Chocolate eclairs, 352
Chocolate ice cream, 331
Chocolate layer cake, 59, 367
Chocolate macaroons, 97
Chocolate profiterole, 20
Chocolate pudding, cold, 279
Chocolate sauce, cold, 279
Choron (sauce), 13
Chops, Badoise (pork), 215
Chowder, clam, 363;
Boston style, 84
Chowder, fish, 101
Chowder, lobster, 363
Christmas cake, 273
Cider, boiled, 141
Cinnamon cake, 191
Citron preserves, 89
Clams, Bateliere, 66
Clam broth, Chantilly (consomme), 363
Clam broth (consomme), 363
Clam chowder, 363;
Boston style, 84
Clams en cocotte, Californienne, 190
Clams, Creole, 32
Clams, fried soft, Tartar, 250
Clams, little neck, on half shell, 331
Clams, scalloped, 227
Clams, soft, Newburg, 36
Clam soup, homemade, 283
Clam soup, soft, Salem, 161
Clams stuffed, 196
Clams with wine sauce, 96
Claret jelly, 40
Claret punch, 218
Clear green turtle soup, 93
Clermont (garniture), 3
Cobbler, apple, 208;
apricot, 208;
peach, 208;
pear, 208
Cocktail, alligator pear, 136
Cocktail, crab, Cremiere, 189
Cocktail, crab, Victor, 84
Cocktail, grapefruit, 111
Cocktail, oyster, 23;
sauce for, 23
Cocktail, raisin, 80
Cocoa, 366
Cocoa cake, 100
Cocoanut custard pie, 111
Cocoanut meringue pie, 111
Cocoanut pudding, 197
Cocotte en (see Eggs), 402
Codfish balls, 370
Codfish (or other white fish) boiled, 321
Codfish, boiled, Flamande, 244;
Horose, 374
Codfish cakes, 107
Codfish, picked, in cream, 377
Codfish, salt, Biscayenne, 181;
Nova Scotia, 83
Codfish steak, a l'Anglaise, 238
Coffee, and after dinner coffee, 320
Coffee bouchettes (pastry), 170
Coffee cake, 317;
coffee cake dough, 187
Coffee cream cake, 191
Coffee custard, 101
Coffee fruit cake, 190
Coffee ice cream, 389
Cognac jelly, 40
Colache (vegetable), 272
Colbert sauce, 347
Cold beef a la mode, 206
Cold celery broth, 251
Cold pheasant pie, 199
Cole slaw (salad), 331;
ravigote, 110
Compote (see Fruit, cooked), 168, 179, 186, 192
Compote with rice, 223
Consomme (see Classified Index)
Consomme Ab-del-Cader, 169;
Alexandria, 224
Consomme Allemande, 178;
Andalouse, 171
Consomme aux eclairs, 140
Consomme aux pluches, 148
Consomme aux quenelles, 105;
quenelles, Doria, 144
Consomme, Bellevue, 363
Consomme Bretonne, 22;
Bohemienne, 185
Consomme (bouillon), 329
Consomme Brunoise, 368
Consomme Brunoise and vermicelli, 258
Consomme Cameroni, 201;
Camino, 77;
Caroline, 155
Consomme, celery and rice, 243
Consomme Celestine, 119;
Charles Quint, 197
Consomme Chartreuse, 278;
Chatelaine, 250
Consomme Chevalier, 215
Consomme, (Chicken broth), 322
Consomme chiffonade, 124
Consomme cialdini, 348
Consomme (clam broth), 363;
(Chantilly), 363
Consomme Colbert, 57, 246
Consomme, creme de volaille, 14
Consomme Creole, 181
Consomme, Croute au pot, 126
Consomme D'Artagnan, 12;
Daumont, 107
Consomme de la mariee, 16
Consomme Diable, 136;
Diane, 311;
Ditalini, 371
Consomme Doria, 360;
Du Barry, 71
Consomme Favorite, 7;
Federal, 260;
Fermiere, 236
Consomme Fleury, 380;
Florentine, 53, 192
Consomme Frascati, 292;
Garibaldi, 207;
Georgia, 290
Consomme, gumbo strained, in cups, 59
Consomme Imperatrice, 18;
Inauguration, 220
Consomme Irma, 174
Consomme Italian paste, 248
Consomme Japonnaise, 158;
Julienne, 4;
Leopold, 307
Consomme Madrilene, 387;
Magadore, 183
Consomme Marchand, 160
Consomme Marie Louise, 189;
Massenet, 379
Consomme Medina, 287
Consomme Monaco, 232;
Monte Cristo, 218
Consomme Montesquieu, 241
Consomme Napier, 269;
National, 285
Consomme Nelson, 302;
Nicoise, 194
Consomme with noodles, 295
Consomme Oriental, 234;
Orleans, 378
Consomme, oyster broth, 99
Consomme Palestine, 203
Consomme parfait, 24, 97
Consomme paysanne, 230
Consomme Pemartin, 297;
Perles de Nizam, 146
Consomme, plain, 319
Consomme Portugaise, 264
Consomme Printanier, 121
Consomme Profiteroles, 150;
Rachel, 49
Consomme Ravioli, 134;
Rothschild, 228;
Rivoli, 375
Consomme Royal, 349;
Royal, with carrots, 129
Consomme Royal, green, 280;
Royal, red, 280
Consomme Russe, 117
Consomme sago, 333
Consomme Sarah Bernhardt, 142
Consomme Scotch, 11
Consomme Sevigne, 359, 109
Consomme Sicilienne, 213;
Soubise, 113
Consomme stuffed cabbage, 271
Consomme Talleyrand, 209
Consomme tapioca, 337;
with ecrevisse butter, 253
Consomme Theodora, 111;
Tosca, 138
Consomme Trianon, 211, 280
Consomme Turbigo, 165;
Valencienne, 131
Consomme Vanderbilt, 222;
Venitienne, 152
Consomme vermicelli, 41
Consomme Vivieurs, 128;
Xavier, 178
Cookies, homemade, 33
Cooper soup, 145
Corn a la Marie, 259
Corn bread, 316, 365
Corn bread, Maryland, 339
Corn (canned), stewed, 106
Corn fritters, 375;
(canned), 264
Corn fritters, Susan Jones, 274
Corn, green, 163
Corn, hulled, 336
Corn muffins, 361
Corn oysters, 270
Corn pone, Southern, 144
Corn, pudding, 315
Corn saute in butter, 192
Corn meal pudding, 43
Corn starch, blanc mange, 248;
with berries, 248
Corn starch, blanc mange, with Sabayon, 248
Corn starch, blanc mange, with stewed fruits, 248
Corn starch food (for invalids), 248
Corn starch pudding, 188
Cornet a la creme (pastry), 150
Cosmopolitan salad, 230
Cottage cheese, 146
Cottage pudding, 201;
cottage pudding, apple, 201
Coupe Oriental (see Ices, etc.), 16
Coupe St. Jacques, 7
Coupe Victor (see Ices, etc.), 298
Court Bouillon (see Fish), 58
Crab, a la Louise, 82
Crab, boiled, 347
Crab cocktail, Cremiere, 189;
Victor, 84
Crab, curried, 98
Crab, deviled, 30;
deviled in shell, 108
Crab en brochette, 97
Crab gumbo soup, 212
Crab legs, Josephine, 126