Sole, fried fillet of, Remoulade, 388
Sole, Heloise, 308
Sole, medaillon of, Victor, 380
Sole, small fried fillet of, 78
Sorrel, 28
Sorrel soup a l'eau, 159
Sorrel soup with rice, 186
Soubise (for stuffing chops, etc.), 14
Soubise sauce, 14
Souffle au fromage, 95
Souffle glace aux fraises and with raspberries, 166
Souffle glace, plain, 148
Souffle glace, St. Francis, 160
Souffle glace, Pavlowa, 160
Soup, Algerienne (cream), 147
Soup, artichokes (cream), 166
Soup, asparagus (cream), 354
Soup, asparagus, Favori (cream), 308
Soup, Bagration (cream), 139
Soup, bananas (cream), 65
Soup, bean and cabbage, 279
Soup, bisque d'ecrivisses (cream), 383
Soup, bisque of California oysters (cream), 9
Soup, bisque of clams (cream), 350
Soup, bisque of crabs (cream), 23
Soup, burned farina, 115
Soup, cabbage, Normande, 170
Soup, Cardinal (cream), 149
Soup, cauliflower (cream), 325
Soup, celery, 328
Soup, celery broth, cold, 251
Soup, celery, Kalamazoo (cream), 39
Soup, chicken, Bresilienne, 184
Soup, chicken (cream), 335
Soup, chicken, Florentine, 242
Soup, chicken, Francaise, 298
Soup, chicken Hortense (cream), 92
Soup, chicken, Mulligatawny, 204
Soup, chicken okra, 365
Soup, chicken, Piedmontaise, 208
Soup, chicken, Portugaise, 193
Soup, chicken, a la Reine (cream), 375
Soup, chicken, San Remo, 281
Soup, clam, homemade, 283
Soup, clear green turtle, 93
Soup, Congolaise (cream), 153
Soup, Cooper, 145
Soup, corn and onions (cream), 273
Soup, Countess (cream), 182
Soup, crab gumbo, 212
Soup, croute Bretonne, 190
Soup, Ditalini a la Royal, 272
Soup, endives (cream), 364
Soup, farina (cream), 67
Soup, farina, Francis Joseph, 123
Soup, farina lie (cream), 266
Soup, flageolets (cream), 216
Soup, frogs' legs (cream), 56
Soup, German carrot, 262
Soup, German lentil, 89
Soup, giblet a l'Anglaise, 323
Soup, green corn (cream), 69; 157
Soup, hare, Uncle Sam, 294
Soup, Hungarian, 301
Soup, lamb broth a la Greque, 127
Soup, lamb broth a la Reine, 226
Soup, lamb broth, Olympic Club, 164
Soup, lettuce (cream), 62
Soup, lima beans (cream), 51
Soup, macaroni with leeks, 261
Soup, maintenon (cream), 18
Soup, mock turtle, 46
Soup, mutton, Kitchener, 263
Soup, onion au gratin, 61; 342
Soup, onion and tomato, 296
Soup, ox tail, English style, 32
Soup, oyster, family style, 338
Soup Pannade, 63
Soup, Parisienne (cream), 104
Soup, parsnips (cream), 120; 172
Soup, peas (cream), 305
Soup, pea, St. Germain (cream), 305
Soup, potatoes (cream), 334
Soup, pea Suzon, 305
Soup, pea, with vermicelli, 238
Soup, petite marmite, 382
Soup, pot au feu, 75
Soup, potato, Dieppoise, 114
Soup, potato, Faubonne, 96
Soup, potato and leek, 333
Soup, Reine Mogador (cream), 97
Soup, rice, a l'Allemande, 217
Soup, rice (cream), 386
Soup, rice, Palermo, 233
Soup, Rocol, a la Russe, 154
Soup, shrimp, family style, 291
Soup, soft clam, Salem, 161
Soup, sorrel, a l'eau, 159
Soup, sorrel, with rice, 186
Soup, stock for, 341
Soup, summer squash (cream of), 300
Soup, terrapin, Southern style, 227
Soups, thick (see Classified Index)
Soup, tomato broth, hot or cold, 221
Soup, Veloute of chicken, 368
Soup, Velautine Aurore, 141
Soup, Velvet, 79
Soup, Viennese bean, 86
Soup, watercress (cream), 214
Soup, white bean, 74
Spaghetti, Caruso, 98
Spaghetti in cream, 148
Spaghetti, Milanaise, 349
Spanish mackerel, broiled, aux fines herbes, 9
Spanish mackerel, fillet of, Montebello, 17
Spareribs, broiled, with lentils, 33
Spaetzel, 65
Special sauce, 352
Spiced apples, sweet, 237
Spiced cherries, 236
Spiced tomatoes, 237
Spiced vinegar, for pickles, 236
Spinach, boiled, 5
Spinach, English style, 5
Spinach in cream, 52
Spinach, timbale of, 232
Sponge cake, 76
Spoon or mush bread, 315
Spring lamb Irish stew with dumplings, 283
Squab (see Classified Index)
Squab, boneless, en aspic, 209
Squab, breast of, au jus, 276
Squab, breast of, Eveline, 297;
Perigord, 123
Squab, breast of, saute in butter, 158
Squab, breast of, under glass, St. Francis, 35
Squab, broiled, 93;
with fresh mushrooms, 93
Squab chicken, broiled, 351
Squab chicken, Michels, 214
Squab chicken, plain potted, 10
Squab chicken, saute, Sutro, 58
Squab en compote, 15
Squab, galantine of, 211
Squab pot pie, English style, 1
Squab roast, au jus, 53
Squash, to can, 289
Squash, Hubbard, baked, 362
Steak, Tartare, 213
Stews (see Classified Index)
Stock for soup, 341
Strawberries a la mode, 149
Strawberries, canned, 133
Strawberry cream pie, 145
Strawberry coupe, fresh, 129
Strawberry ice cream, 340
Strawberry meringue, 210
Strawberries, Parisienne, 144
Strawberry pie, 86
Strawberry preserves, 132
Strawberries, Romanoff, 109
Strawberry shortcake, 102;
old-fashioned, 102
Strawberries, stewed, 320
Strawberry water ice, 1
Strawberry whipped cream, 290
String beans, 322
String beans, Alsacienne, 102
String beans salad, 145; 382
String beans with shallots, 252
String beans sweet-sour, 214
String beans, with tomatoes, 256
String beans and tomato salad, 261
Striped bass, Portugaise, 376
Striped bass, stewed, Americaine, 248
Striped bass, boiled, Indian soy sauce, 255
Striped bass, Buena Vista, 184
Striped bass, planked, 355
Strips, German almond, 180
Streusel cake, 190
Succotash, 189
Stuffing, rice, 339
Sugar, to cook to a blow, 177
Sugar cured ham glace, 247
Summer squash au beurre, 327
Summer squash, cream of, soup, 300
Summer squash, mashed, 157
Summer squash, Native Son, 158
Supper selections, 63, 64, 73, 83, 92, 96, 117, 122, 333, 335,
353, 356, 364, 371
Supreme sauce, 339
Sweetbreads braise, Ancienne, 105
Sweetbreads braise, Clamart, 96
Sweetbreads braise, Georginette, 260
Sweetbreads braise (glace), 383
Sweetbreads braise, Godard, 128
Sweetbreads braise, Henry IV, 87
Sweetbreads braise, Marie Louise, 92
Sweetbreads braise, Montebello, 166
Sweetbreads braise, Pompadour, 359
Sweetbreads braise, Princess, 188
Sweetbreads braised, Soubise, 181
Sweetbreads braise, Elizabeth, 213
Sweetbreads braise, St. George, 162
Sweetbreads braise, Zurich, 125
Sweetbreads broiled, 327
Sweetbread croquettes, 381
Sweetbreads Egyptienne, 229
Sweetbreads, Figaro, 231
Sweetbreads Lavaliere, 178
Sweetbreads, Lieb, 239
Sweetbreads Liencourt, 293
Sweetbreads Marigny, 216
Sweetbreads, Metropolitan Club, 219
Sweetbread patties in cream, 11; 110
Sweetbreads Poulette, 208
Sweetbreads Royal, 285
Sweetbreads, St. Albans, 236
Sweetbreads, Saint Monde, 306
Sweetbreads, Sans Gene, 244
Sweetbreads, Theodora, 57
Sweet omelet, plain, 320
Sweet potatoes, Southern style, 25; 113
Sweet potato croquettes, 90
Sweet potato pudding, 315
Sweet-sour sauce, 61
Tahoe trout, boiled, pepper sauce, 151
Tahoe trout, boiled, sauce mousseline, 161
Tahoe trout, boiled, Vatchette, 142
Tango cake, 275
Tapioca pudding, 43
Tapioca royal (consomme parfait), 97
Tarragon sauce (estragon), 106
Tart, sand (sable), 69
Tartar sauce, 332
Tartelette au Bar le Duc, 16
Tartelette of pears, 325
Tartine Russe (hors d'oeuvre), 97
Tea biscuits, 329
Tea, English breakfast (see Ices, etc.), 19
Teas, selections, 100, 317, 334, 337
Teal duck, roasted, 323
Tenderloin (see Classified Index, beef)
Terrapin au beurre, 278
Terrapin Baltimore, 81
Terrapin, how to boil, 81
Terrapin, Jockey Club, 81
Terrapin Maryland, 81
Terrapin soup, Southern style, 227
Terrine de foie gras en aspic, 202; 216
Terrine de foie gras a la gelee, 93; 359
Thick soups (see Classified Index)
Thon marine salad (hors d'oeuvre), 27
Thousand Island salad dressing, 335
Tipsy parsons, 206
Toast, anchovy, 139
Toast, anise, 278
Toast, cheese, 309
Toast, Melba, 65
Toast, milk, 327
Tomatoes, baked, 164
Tomato broth, hot or cold, 221
Tomatoes, glacees, 368
Tomate Parisienne (hors d'oeuvre), 28
Tomatoes, pickled, green, 287
Tomato preserves, 195
Tomatoes, scalloped, 260
Tomatoes, sliced, 306
Tomatoes sliced (salad), 328; 343
Tomatoes, spiced, 237
Tomatoes, stewed, 30;
stewed, Brazilian, 79
Tomatoes, stewed, family style, 121
Tomatoes stuffed with anchovies, 104
Tomatoes, stuffed, with chestnuts, 3
Tomatoes, stuffed, Creole, 178
Tomatoes, stuffed, Nana (hors d'oeuvre), 358
Tomatoes, stuffed, Noyer, 351
Tomato en surprise (hors d'oeuvre), 214; 249
Tomcods, fried, 66
Tomcods, meuniere, 33
Tomcods, Montmorency, 120
Toulouse (garniture), 25
Tournedos, 36
Tournedos (see Classified Index, beef)
Tournedos, Boulanger, 360
Tournedos, Goncourt, 368
Tripe a la mode de Caen, 60
Tripe, Blanchard, 385
Tripe, boiled honeycomb, 324
Tripe, broiled honeycomb, Chili sauce, 132
Tripe, broiled honeycomb, maitre d'hotel sauce, 324
Tripe in cream with peppers, 117
Tripe Creole, 378
Tripe Etuve, Bonne Femme, 264
Tripe, honeycomb, saute aux fines herbes, 286
Tripe saute, Lyonnaise, 49
Tripe and oysters in cream, 368
Tripe and potatoes, family style, 1
Tripe, Wm. H. Crane, 313
Trout, boiled, plain, 327
Trout, fillet of, Rachel, 155
Tuna salad, 332
Turbot, aiguillettes of, Bayard, 169
Turbot, boiled, nonpareil, 240
Turbot, fillet of, Bagration, 291
Turbot, fillet of, bateliere, 219
Turbot, fillet of, Bonnefoy, 67
Turbot, fillet of, Daumont, 3
Turbot, fillet of, Jean Bart, 163
Turbot, fillet of, Nesles, 94
Turbot, fillet of, Sarcey, 103
Turbot, fillet of, Tempis, 223
Turbot, fillet of, Windsor, 118
Turkey, broiled baby, 192
Turkey, deviled legs with chow chow, 19
Turkey hash, Chateau de Madrid, 185
Turkey hash on toast, 356
Turkey livers en brochette, 66
Turkey, roast, 66
Turkey stuffed with chestnuts, 355
Turnips glaces, 378
Turnips, mashed, 369
Tutti frutti (see Ices, etc.), 41
Tutti frutti pudding, 297
Vanilla brandy, 205
Vanilla Charlotte glacee, 114
Vanilla cream sauce, 24
Vanilla custard pie, 111; 328
Vanilla custard with meringue, 206
Vanilla Darioles, 240
Vanilla ice cream, 320
Vanilla meringue pie, 111
Varsovienne (soup garnish), 319
Veal, breast, stuffed, au jus, 27
Veal chops, broiled, 330
Veal chops en papillote, 40
Veal cutlets, breaded, tomato sauce, 148
Veal, fricandeau of, au jus, 98
Veal fricassee, 20
Veal kidney, broiled, English style, 168
Veal kidney, roast, 378
Veal kidney, saute au Madere, 258
Veal, leg of, au jus, 333
Veal, loin of, roasted, 179
Veal, (paprika schnitzel), 65
Veal paprika (stew), 212
Veal, rolled, Huguenin, 85
Veal saute, Catalane, 302
Veal, shoulder, au jus, 325
Veal sweetbreads (see Classified Index, veal)
Veal, Wiener schnitzel, 34
Vegetables (see Classified Index)
Vegetable salad, fresh, 17
Velvet soup, 79
Veloutine Aurore (soup), 141
Veloute of chicken (soup), 368
Venitienne sauce, 148
Venison chop (steak), port wine sauce, 235
Venison, roast saddle of, 198
Vert d'epinards (green coloring), 44
Verte sauce, 116
Victor salad dressing, 112
Victoria (see Fish), 60
Viennese bean soup, 86
Vinaigrette sauce, 389
Vinegar, spiced, for pickles, 236
Violets, preserved, 289
Virginia ham and eggs, 104
Vol au vent patty shells, 25
Vol au vent of salmon, Genoise, 122
Vol au vent, Toulouse, 373
Wafers, almond, 214
Wafers, mint, 307
Waffles, 331; 176
Waldorf salad, 347
Water ice, apple, 91
Water ice, cantaloup, 1
Water ice, cranberry, 299
Water ice, lemon, 1
Water ice, macedoine, 6
Water ice, Normandie, 6
Water ice, orange, 1
Water ice, raspberry, 1, 337
Water ice, red currant, 300
Water ice, strawberry, 1
Watercress salad, 48
Watermelon preserves, 194
Wax beans in butter, 117
Wedding feast selections, 293, 390
Wedding cake, 293
Welch rabbit, 356
Welch rabbit, special, 317
Wheat bran gems, 318
Whipped cream, 156
Whipped cream, banana, 290
Whipped cream in cup, 246
Whipped cream, peach, 290
Whipped cream, raspberry, 290
Whipped cream, strawberry, 290
White bean salad, 226
White bean soup, 74
White wine sauce, 324
Whitebait, fried, 75
Whitebait on graham bread, 354
Whitefish, baked, St. Menehould, 226
Whitefish boiled, Golfin, 377
Whitefish, boiled, Netherland style, 1
Whitefish, broiled, maitre d'hotel, 342
Wiener schnitzel (veal), 34
Windsor sandwich, 100
Wine jelly, 40
Wine jelly with apricots, 270
Wine jelly with berries, 270
Wine jelly with peaches, 270
Wine jelly with whipped cream, 247
Wine sauce, 208
Yarmouth bloater, 342
Yarmouth bloater in oil (hors d'oeuvre), 98
Yorkshire buck, 122
Yorkshire pudding, 349
_The Epicurean_
_By_ CHAS. RANHOFER
An All-Around Cook Book for the Kitchen, Pastry Room, Pantry, Storeroom,
and Beverage Room
The opening chapter is on "Table Service," and leads off with the
arrangement of the bill of fare, followed with a chapter on wines,
including a list of the different wines appropriate for the different
courses, and the wines usually called for at dinners of Americans,
Frenchmen and Germans, respectively. This is followed by a system of
menu-compiling for course dinners ranging from 4 to 36 covers, and
stating the time it should take to serve the dinners.
How to lay and decorate the table; the seating of the host and guests;
the fixing of the sideboard; the duties of the steward and waiters;
dinner table etiquette, the manner of serving the different courses,
including wines, and the windup with the tea service are cleverly
explained. The French and Russian service are explained and a list is
presented of the china, glassware, silver, etc., required for a dinner
of twenty-four persons. Next comes valuable information regarding
breakfasts, luncheons and suppers.
Note the Diversity of the Contents
There is a table of supplies in which is given the French
and English names of the foods and the time of year each is
in season. This table includes "fish and shell fish,"
"poultry," "fruits," "game," "meats," and "vegetables."
This is followed with a model market list to show at a
glance quantities received, on hand, and needed.
We have so far got to page 24 and we come to "Bills of
Fare." These occupy 144 pages and present specimens for
breakfasts, luncheons, dinners, buffet or standing suppers,
collations, hunting parties, garden parties served ambigue,
sit down suppers, and dancing parties, including the
refreshments and supper. Every dish is numbered to
correspond with a recipe for its preparation in another
part of the book, the 3,715 recipes given being all
represented in these bills of fare.
Next comes a chapter on "Elementary Methods," in which is
taught such information as how to peel almonds, to blanch
vegetables, to make paste borders, to prepare bouchees, to
braise, bread, carve, mold jellies, make vegetable colors,
prepare different style creams, make puff paste, beat up
eggs, clean fish, prepare forcemeats and bread stuffing and
gelatines, grate cheese, cook icing, prepare jellies, cut
fat pork for larding, lard meat, poultry and game, cut
lemons, dress meringues, make mince meat, flute mushrooms,
stone olives, fix parsley for garnishing, make almond and
many other pastes; press meats, gelatines, breasts,
sweetbreads, etc., prepare quenelles, clean currants,
reduce and strain sauces, prepare rissoles, cut roots with
a spoon and with a vegetable cutter; to prepare salpicon;
to scald and sieve; the use of spices, aromatics and
seasonings for cooking purposes; to cast and color
stearine, to strain purees, cook sugar, make tarts; make
thickenings for soups, sauces and stews; to line and bake
timbale crusts, brush and peel truffles, dress, singe and
truss poultry and game for entrees and roasting; make
vol-au-vent crust, white stock for meats and vegetables,
etc., etc., etc.
Then follows a chapter on "Kitchen Utensils," in which
about every known article of kitchen furniture and
equipment (when the book was written) is described and
illustrated. This includes the cold storage department, as
well. Next comes the department of "Soups," of which the
making of two hundred kinds is explained. This is followed
by "Sauces--Stocks, Essences and Auxiliaries," for which
251 recipes are given. Following the sauces is a department
of "garnishings," for which there are 133 recipes. Next is
a chapter on "Side Dishes," in which recipes for 63 cold
and 158 hot are given. Then follows a chapter on "Mollusks
and Crustaceans," with 101 recipes. A chapter on "Fish"
comes next with 218 recipes. This is followed with chapters
on "Beef," 165 recipes; "Veal," 165 recipes; "Mutton," 75
recipes; "Lamb," 109 recipes; "Pork," 48 recipes;
"Poultry," 224 recipes; and "Game," 163 recipes. As yet we
have got only about half way through the book. The next
chapter is headed "Miscellaneous Entrees," and gives 198
recipes. Next is a department of "Cold Service," including
garnishings for cold dishes, the making of cooked salads,
cooked and raw vegetable salads, green salads, etc. There
are 267 recipes in this department. Following comes a
chapter on "Vegetables," with 172 recipes. Then one on
"Eggs," with 100 different ways of cooking. Then comes a
chapter headed "Farinaceous," with 37 recipes. This is
followed with "Sweet Entremets," of which there are recipes
for 134 hot and 99 cold.
We now come to the "Pastry," beginning with large cakes for
entremets, 40 recipes; breakfast cakes, 19 recipes; small
cakes for entremets, 52 recipes; tea cakes, 24 recipes; and
fancy cakes, 40 recipes.
Next is the "Bakery" department with 17 recipes, together
with full information regarding utensils, yeast, ferment,
leaves, etc., etc.
Then follows a chapter on "Ices," including "Iced Drinks,"
with 189 recipes. Following this is a department of
"Confectionery," with 90 recipes, including large pieces,
candies, preserves, salted almonds, cheeses and fresh
fruits, chocolate, coffees, raccahout, teas, etc.
Then follows a very interesting chapter on "Wines," with
information regarding the care of bottling, clarifying,
decanting, and freezing; punches, dessert, drinks, etc.
This is followed with a pictorial display of "last century"
tables, and a "Collection of Delmonico's Menus," occupying
64 pages of the book.
The volume ends with a comprehensive index occupying 44
double column pages.
The book is profusely illustrated--there being no less than 806 cuts
interspersed among the reading matter. The pictures are very good of
their kind, too. Another most excellent feature of this great cook book
is that every recipe in it appears under a good, honest English name,
alongside of which is the translation of it into the French.
PRICE $7.00 Postage Prepaid
For Sale by
THE HOTEL MONTHLY BOOKSHOP
950 Merchandise Mart JOHN WILLY, _Inc._ CHICAGO 54, ILL.
Popular Handbooks
for Hotel, Restaurant, Transportation
Catering, Institution and Club Use
The Epicurean (Ranhofer) $7.00
The king of cook books is "The Epicurean," by
Charles Ranhofer, of Delmonico's. This book is
1,200 pages and weighs about ten pounds. It is
the most extensive, the most complete, the most
readable, the most attractive and the best all-around
cook book that has ever been published.
The first chapter is devoted to table service, with
instruction in menu-making and the care and
service of wines, the decoration of the table, the
fixing of the sideboard, complete dining room
instructions for the service of course dinners.
French and Russian service is explained. There
are lists of china, glass and silver, etc.; a table
of supplies in which the French and English
names are given, and a market list. Then follows
144 pages of menus for breakfasts, luncheons,
dinners, buffet or standing suppers, collations,
hunting parties, garden parties, dancing parties,
etc. All dishes in these menus are numbered to
conform with recipes for them in the body of the
book. There is a chapter on elementary methods,
in which even the drudgery work in the kitchen is
explained, and all the work done by apprentices
in the early stages of hotel kitchen work. The
chapter on kitchen utensils is very full, every
utensil illustrated. Then come the recipes: 200
soups, 251 sauces, 133 garnishes, 191 side dishes,
101 shell fish, 218 fish, 165 beef, 165 veal, 75
mutton, 109 lamb, 48 pork, 224 poultry, 163
game, 198 miscellaneous entrees, 67 salads, 172
vegetables, 100 eggs, 37 farinaceous foods, 233
sweet entrees, 170 cakes, 17 breads, 189 ices and
iced drinks, 90 confectionery, and several illustrations
of centerpieces. There is an exhaustive
chapter on wines, several recipes for mixed
drinks, and 64 pages devoted to a collection of
Delmonico menus. The index occupies 44 double-column
pages. There are more than 800 illustrations.
A most excellent feature of The Epicurean
is that every recipe in it appears under a good
honest English name, alongside of which is the
translation of it into French. It is beautifully
bound in Keratol Levant grain, embossed in gold.
The Palmer House Cook Book (Amiet) $3.00
Here is the book you have been waiting for ... the
_new_ Palmer House Cook Book ... newly revised,
new recipes ... illustrated with 20 beautiful natural
color and 20 black and white illustrations. The
_new_ Palmer House Cook Book contains all the
menus and recipes that made the first edition a
best seller, _plus_ many new recipes and color illustrations.
Recipes for world-famous dishes just
as they are prepared by Chef Amiet in Chicago's
Palmer House, and in other leading hotels, clubs,
restaurants and in private homes. Yet, the instructions
are so clear and simple, even a beginner
can produce the dishes with wonderful results.
The book is divided into two sections. The
first section gives menus with recipes for seventy-six
consecutive days. The second part is devoted
to a choice of 339 recipes which may be substituted
for any of those on the daily menus; and
instructions for preparing the sauces, garnishes
and dressings called for on the menus. Outstanding
feature of this book is its 40 beautiful color
and black and white illustrations showing the
proper manner of service, and how the finished
dish will look. The _new_ Palmer House Cook Book
is truly a masterpiece of culinary literature ...
a book which every manager, chef and steward ... in
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The Hotel St. Francis Cook Book (Hirtzler) $3.00
The author was chef of Hotel St. Francis, San
Francisco. Adapted for hotels, restaurants, clubs,
coffee rooms, families and every place where
high-class, wholesome cuisine is desired. This is
the most important culinary book that has come
from any press in the last twenty-five years. Mr.
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as one of the ablest chefs of the day. He made
the cuisine of the Hotel St. Francis world-famous.
A feature of the Hotel St. Francis Cook Book
that will be appreciated by thousands of hotel
people, caterers, families and all interested in
home economics, is the selection and preparation
of foods in season; the presentation of breakfast,
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year--the selections appropriate, and all dishes
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Francis. This feature of the book gives a suggestive
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The Edgewater Salad Book (Shircliffe) $5.00