tablespoonfuls of freshly grated horseradish or horseradish pressed free
from vinegar into a bowl, add the yolk of an egg and a saltspoonful of
salt; mix and fold in the whipped cream. Have ready very thin slices of
cold boiled salt beef. Butter thin slices of bread, put on a layer of
salt beef, then a thin layer of the horseradish sauce and another layer
of buttered bread. Press together, trim the crusts and cut into
triangles.
Sandwiches à la Bernhardt
Chop sufficient very rare cold roasted beef to make a half pint; mix
with it a dash of cayenne, a half teaspoonful of salt, a tablespoonful
of tomato catsup, a tablespoonful of mango chutney, two shallots, a half
clove of garlic and a tablespoonful of olive oil. Spread this on a thin
slice of buttered brown bread, cover it with leaves of cress, and then
put on another thin slice of buttered white bread. Press the two
together, cut into crescents or triangles.
East Indian Lentil Sandwiches
Take any left-over boiled or stewed lentils and press them through a
sieve. To each half cupful of this mixture add a half cupful of chopped
pecans, a level teaspoonful of curry and a saltspoonful of salt. Spread
thin slices of brown bread with butter, then put over a thick layer of
this mixture and cover with chopped parsley. Cover with another layer of
brown bread, press together, trim the crusts and cut into fingers.
Nut-Butter Sandwiches
Mix one glass of nut butter with two tablespoonfuls of olive oil and one
tablespoonful of chopped pimientos. Spread this on a slice of unbuttered
brown bread, cover with finely-chopped cress or shredded lettuce, place
on top a slice of buttered bread, press the two together, trim the
crusts and cut into fingers an inch wide.
Filipino Sandwiches
Add one grated pineapple to a tumbler of peanut butter, mix thoroughly,
add a tablespoonful of lemon juice, a dash of cayenne, a half
teaspoonful of paprika. Put this between thin slices of brown bread,
buttered; press together and cut into halves.
SWEET SANDWICHES
Under this heading we place all those dainty sandwiches that are made
from thin slices of bread and butter and a jam or fruit filling. They
are usually cut into circles; it is more economical to do this before
the bread is buttered, unless you can cut rounds from one side, and a
crescent above it. Almost any sweet may be used. Serve with chocolate or
coffee according to the fruit, either for an afternoon tea or an
"evening."
Cherry Sandwiches
Chop a quarter of a pound of candied cherries very fine, adding
occasionally as you chop them a few drops of orange juice, if you use
wine, a few drops of sherry. Mix thoroughly and spread over water thins,
making it a little deeper in the center than at the edges. These
sandwiches are better made from crackers than from bread. Arrange neatly
on a pretty glass dish, and they are ready to serve.
Fig Sandwiches
Split a dozen figs and scrape out the soft portion, rejecting the skins;
work this to a paste. Cut the slices of bread from the loaf, buttering
before you cut them; make them quite thin. Remove the crusts, and spread
this thick paste over the bread and roll carefully; press for a moment
until there is no danger of the roll opening; roll each in a piece of
tissue paper; twist the ends as you would an old-fashioned "secret," or
they may be tied with baby ribbon. These are exceedingly wholesome and
palatable.
Fruit and Nut Sandwiches
These are perhaps the most attractive of all the sweet sandwiches.
Put through the meat chopper a quarter of a pound of almonds with half
a pound of washed figs, the same quantity of dates, the same of raisins,
and a pound of pecan nuts; put them through alternately so that they
will be mixed in chopping. Pack the mixture into round baking powder
tins, pressing it down firmly, and stand it aside over night. When
wanted, dip the tin in hot water, loosen it with a knife and shake out
the mixture. With a sharp knife cut into very thin slices and put them
between two rounds of buttered bread. Serve with chocolate.
The combination may be varied; candied cherries, citron or any of the
candied fruits may be substituted for the dates and figs. Brazilian and
pine nuts may be substituted for a portion of the pecans.
Orange Marmalade Sandwiches
These sandwiches may be made precisely the same as fig sandwiches,
substituting the orange marmalade for the figs.
Sponge Cake Sandwiches
Bake a sponge cake in a square loaf; cut it into slices a quarter of an
inch thick; cut the slices into rounds with a small biscuit cutter. With
another small cutter take out the center leaving the ring; put this ring
on top of a solid round making sort of a patty as it were; fill the
spaces with a mixture of chopped candied fruit that has been soaked in
orange juice over night; cover the top with the meringue made from white
of egg and sugar; put them in the oven to brown, dish neatly and they
are ready to use. These cannot stand over an hour as the fruit will
soften the cake.
Fresh Fruit Sandwiches
These sandwiches are exceedingly nice to serve for afternoon teas. They
must be used soon after they are made. They will, however, if wrapped in
a damp napkin, keep for an hour, but as fruit is soft the bread is
liable to become moist, which spoils the sandwich.
Butter the bread and put between layers of sliced strawberries, dusted
with powdered sugar; or raspberries, or large blackberries cut into
halves; or peaches, finely chopped; or apple seasoned with a little
salt, pepper, olive oil and lemon juice; or sliced bananas with a dash
of lemon juice, are all nice.
Raisin Sandwiches
Put one-half pound of seeded raisins through the meat grinder, add a
quarter of a pound of almonds that have been blanched, dried and ground.
Add a half tumbler of quince jelly, mix thoroughly and put between thin
slices of buttered white bread. These sandwiches are very nice in place
of cake for afternoon teas or evening companies.
Afternoon Teas
Stone a quarter of a pound of dates, put them through a meat grinder,
add to them a half tumbler of nut butter, mix until smooth, add four
tablespoonfuls of sweet cream and a tablespoonful of orange juice. Put
this mixture between thin slices of white buttered bread, press
together, trim the crusts and cut into fingers or four small triangles.
Nut and Apple Sandwiches
Put a half cupful of _thick_ stewed apples into a bowl, add the grated
yellow rind of quarter of an orange and one cupful of finely chopped
mixed nuts. Spread this on saltines, Uneedas, or any crisp cracker. Put
on top another cracker and serve at once. These are very nice for
children's parties. Of course one may use buttered bread, either white
or brown.
Grape Fruit Sandwiches
Spread any crisp cracker with a thin layer of grape fruit marmalade, put
on top another cracker and serve at once.
Ginger Sandwiches
Put four or five pieces of ginger through your meat chopper. Stir this
paste into a half cupful of orange marmalade. Put between slices of
buttered bread, press them together, trim the crusts and cut into
fingers. These are nice for afternoon teas. Ginger and carrot marmalade
are also very nice.
CANAPÉS
These are slices of bread cut into fancy shapes, toasted or quickly
fried in hot oil, or they may be spread with butter and browned in a
quick oven. One slice only is used for each canapé. The mixture is
spread on top, the top garnished, and the canapé used at once.
Anchovy Canapés
Cover a round or square of toast with anchovies that have been mashed
and seasoned with a little tomato catsup. Put a little chopped celery
around the edge as a garnish and send at once to the table.
Caviar Canapés
Season the caviar with onion and a very little lemon juice; spread over
a round or square canapé, put chopped onion around the edge, garnish the
top with a hard-boiled egg; place on paper mats and send at once to the
table. These are used as first course at lunch or dinner.
Swedish Canapés
Cut thick slices of whole wheat or Graham bread, trim the crusts and
hollow out the centers, being careful not to make a hole all the way
through. Pound or mash the hard boiled yolks of three eggs with a
tablespoonful of anchovy paste or two anchovies, two tablespoonfuls of
butter and a dash of lemon juice. Cut a dill pickle lengthwise into
slices an eighth of an inch thick, then cut these slices into long
strips a half inch wide. Cut large pickled beets into strips of the same
width. Cut a dozen pimolas into halves. Butter the bread, fill with the
paste, put over the strips of dill pickle, leaving one inch between each
strip. Cross these with strips of pickled beets, put half of a pimola
into each square. Dish on paper mats. Serve as an appetizer before soup.
Chopped Tongue Canapés
Chop cold, cooked tongue very fine; season it with two tablespoonfuls
of olive oil and a dusting of pepper; spread it over the top of a round
of toasted bread; garnish the edge with the small leaves of cress, put a
little grated hard-boiled egg in the center and send at once to the
table.
Sardine Canapés
Remove the skin and pound the sardines to a paste; put a thick layer of
this paste over the top of a round of toasted bread. Cut one gherkin
into very thin slices, arrange them overlapping around the edge; put a
little finely chopped hard-boiled egg in the center, and they are ready
to serve.
Fish Canapés
Pound a quarter of a pound of cooked fish to a paste; season it with a
few drops of onion juice, a saltspoonful of salt, and a dash of black
pepper. Stir into it two tablespoonfuls of sauce tartare; spread this on
six or eight rounds of buttered bread browned in the oven; garnish the
tops with grated cucumber and send to the table.
Deviled Oyster Canapés
Cut slices of bread into squares, toast and remove the crusts. Remove
the hard part from a pint of pickled oysters, place oysters over bread,
close together and in rotation, dust thickly with red pepper; put over
as a thin covering a highly seasoned sauce mayonnaise, and serve. Do not
put over a second piece of bread.
Pâté de Foie Gras Canapés
For twenty-four sandwiches take one tureen of foie gras. Remove the
fat, and mash the foie gras to a perfectly smooth paste, adding
gradually four tablespoonfuls of soft, not melted, butter; add a dash of
cayenne and a half teaspoonful of salt and about ten drops of onion
juice, and press the whole through a sieve. Cut slices of bread into
fancy shapes and toast; crescents are very pretty. Cover each slice
thickly with this paste; garnish with hard-boiled white of egg, cut into
diamonds or tiny crescents, and olives cut into rings. Arrange neatly,
and they are ready to serve.
Hot Canapés
A canapé is the half of a sandwich, as it were. Minced meats of various
kinds are served on one slice of bread. In many books they are called
"uncovered sandwiches." The cold canapés are placed always among the
appetizers and served before the soup. They are made of such materials
as caviar, sardines, anchovies, pickled oysters, pickled lobster,
deviled shrimps, or a mixture of one or two of these materials.
A hot canapé, however, is served in the place of fish or as an entrée.
If they are dressed with either fish or shell-fish they will take the
place of that course. When made from chicken, sweetbreads or game,
should be served as an entrée, following the fish.
Fish Canapés
Pick apart sufficient cold cooked fish to make a half pint. Rub
together two level tablespoonfuls of butter and two of flour, add a half
pint of milk, stir until boiling, add a half teaspoonful of salt, a
teaspoonful of soy, a dash of red pepper and a half saltspoonful of
black pepper. When this is hot add the fish and four or five nice sliced
mushrooms; stand over hot water, without stirring, until the fish is
thoroughly heated. While this is heating, trim the crusts from six
slices of bread; toast the one side carefully. Have ready in your pastry
bag with a star tube a pint of light mashed potatoes; press in a
rope-like form, or in small rosettes, around the edge of the bread on
the untoasted side. Brush the bread with a little melted butter, put
them in the oven until the potatoes and bread are a golden brown. Dish
these on square paper mats on individual plates, fill the centers with
the creamed fish and send at once to the table.
Canned salmon may be used in the place of fresh boiled fish.
Lobster Canapés
1 three-pound lobster
The yolks of two eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of milk
1 tablespoonful of chopped parsley
1 level teaspoonful of salt
1 saltspoonful of white pepper
1 pint of mashed potatoes
6 slices of bread
Toast the bread and arrange the potatoes according to the preceding
recipe. Rub the butter and flour together, add the milk; when boiling
add the seasoning and the lobster. When very hot stir in carefully the
well-beaten yolks of the eggs. Stir this until it is smoking hot, but be
careful not to boil, or it will curdle. Fill this on top of the toast
that has been garnished with potatoes, dust with chopped parsley and
send to the table.
Shrimps may be substituted for lobster.
Sweetbread Canapés
1 pair calf's sweetbreads
½ can of mushrooms
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of milk
½ teaspoonful of salt
1 saltspoonful of pepper
Boil the sweetbreads carefully for three-quarters of an hour; throw
them into cold water; pick them apart, rejecting the membrane. Chop the
mushrooms very fine, add them to the sweetbreads. Rub the butter and
flour together, add the milk; when boiling add the salt, pepper,
sweetbreads and mushrooms; cover and stand over hot water ten to fifteen
minutes. Serve them on slices of bread, garnished with mashed potatoes
pressed through a star tube.
Canapés à la Trinidad
Half the white meat from one boiled chicken
1 pair of sweetbreads
6 large fresh mushrooms
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of milk
2 yolks of hard-boiled eggs
1 level teaspoonful of salt
1 saltspoonful of pepper
Cut twelve slices of bread; trim the crusts so the slices will be of
even size. Cut out the centers from one-half the slices, leaving a wall
of one inch. Toast the solid slices. Brush the untoasted edge of the
bread with a little white of egg, lay on the rims and put them in the
oven to toast on the upper side. Pick the sweetbreads apart, after they
are carefully cooked, rejecting the membrane. Slice the mushrooms. Cut
the chicken into dice. Put the butter into a saucepan, add the
mushrooms, toss for a minute until the mushrooms are slightly softened,
then add the flour, mix, and add the milk, salt and pepper. Cover this
on the back part of the stove for ten or fifteen minutes until the
mushrooms are cooked; then add the meat. Stand this over hot water ten
or fifteen minutes. The toast should now be done and crisp. Arrange each
canapé on a square of lace paper on an individual heated dish, put the
mixture in the center, garnish with the yolk of the eggs pressed through
a sieve. Garnish the very top with a little chopped truffle or a little
chopped parsley. These are the handsomest of all hot canapés, and while
they are usually served following the soup at dinner, they may be used
for the main course at a ladies' luncheon, or at a supper.
Game Canapés
Cut any pieces of left-over game into dice. Put two tablespoonfuls of
butter and two of flour in a saucepan, add a half pint of stock. When
boiling add a half can of very fine mushrooms, a tablespoonful of
chopped ham, a tablespoonful of chopped parsley, a level teaspoonful of
salt and a saltspoonful of pepper. Bring this to a boil, add the game;
stand over hot water for fifteen or twenty minutes until the game has
absorbed part of the sauce, then add two tablespoonfuls of sherry or
Madeira, and fill into the square canapés made the same as in preceding
recipe.
Lamb Canapés
2 cans, or one quart of cooked peas
1 blade of mace
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of stock
1 teaspoonful of kitchen bouquet
½ teaspoonful of salt
1 tablespoonful of chopped onion
2 tablespoonfuls of claret
1 saltspoonful of pepper
Put the butter and onion in a saucepan, shake it over the fire, then
add the cold boiled lamb, cut into blocks; you should have one pint.
When this is boiling add all the seasoning and stand the mixture over
hot water on the back of the stove while you make the canapés. Press the
peas through a sieve; the pulp must be quite dry; add to it a palatable
seasoning of salt and pepper and one or two tablespoonfuls of melted
butter. Put these in a pastry bag. Toast the bread on one side, put the
peas around in rope-like form, or roses, on the untoasted side, making a
border sufficiently high to hold the lamb. Stand in the oven until the
bread is carefully toasted. Arrange them on lace papers on heated
plates, fill the center with the lamb mixture and send to the table.
Club-House Sandwiches
Club-house sandwiches may be made in a number of different ways, but are
served warm as a rule on bread carefully toasted at the last moment. Put
on top of a square of toasted bread a thin layer of broiled ham or
bacon; on top of this a thin slice of Holland pickle, on top of that a
thin slice of cold roasted chicken or turkey, then a leaf of lettuce in
the center of which you put a teaspoonful of mayonnaise dressing; cover
this with another slice of buttered toast. Press the two together, and
cut from one corner to another making two large triangles, and send at
once to the table.
People not using ham may make a palatable sandwich by putting down
first a layer of cold boiled tongue, then a layer of Holland cucumber, a
layer of turkey or chicken, another layer of cucumber and the slice of
toast. Garnish with little pieces of water cress before putting on the
last slice.
SCENTED SANDWICHES
There is a group of rather æsthetic sandwiches made from thin slices of
bread and butter flavored or scented with flowers. Among those in common
use are clover, rose and the nasturtium.
The crust is trimmed off from the outside of the loaf; the loaf placed
down in a clean stone jar in a nest of clover blossoms; the butter is
put in a piece of cheese cloth and also covered with clover, and the jar
covered over night. The next morning the bread and butter will have the
flavor of clover.
Rose Sandwiches
In making rose sandwiches cover the bread and butter with rose leaves
over night. Put a few rose petals between the slices when making the
sandwiches.
Nasturtium Sandwiches
Cover the bread and butter with nasturtium flowers over night. In making
the sandwiches place at each corner of the slice a flower, so that in
cutting from corner to corner you have a little triangular sandwich
holding a nasturtium flower uncut.
Violet Sandwiches
These are made the same, covering the slice of bread and butter with
the petals of the violet.
ADDITIONAL RECIPES
INDEX
Afternoon Teas, 61
Anchovy Canapés, 63
and Egg Sandwiches, 14
Sandwiches, 13
Beef, Corned, Sandwiches, 53
Deviled, Sandwiches, 52
English Salt, Sandwiches, 54
Plain Corned, Sandwiches, 53
Bread, 9
German Potato, 11
Nineteenth Century, 12
Nut, 13
White, 12
Cake, Sponge, Sandwiches, 59
Camembert Sandwiches, 28
Canapés, 63
à la Trinidad, 71
Anchovy, 63
Caviar, 63
Chopped Tongue, 64
Deviled Oyster, 66
Fish, 65, 67
Game, 72
Hot, 67
Lamb, 73
Lobster, 69
Pâté de Foie Gras, 66
Sardine, 65
Swedish, 64
Sweetbread, 70
Caviar Canapés, 63
Sandwiches, No. 1, 15
No. 2, 15
Celery Sandwiches, 16
Salad Sandwiches, 16
Cheese, Cottage, Sandwiches, 29
Deviled, Sandwiches, 28
Sandwiches, No. 1, 23
No. 2, 23
No. 3, 24
Workman's, 24
Cherry Sandwiches, 57
Chicken and Almond Sandwiches, 19
Lettuce Sandwiches, à la Kendall, 19
Cream of, Sandwiches, 34
Curried, Sandwiches, 33
French, Sandwiches, 39
Rolled, Sandwiches, 17
Chopped Tongue Canapés, 64
Club-House Sandwiches, 74
Club, Mutton, Sandwiches, 44
Cold Beef Sandwiches, 14
Corned Beef Sandwiches, 53
Cottage Cheese Sandwiches, 29
Crab Sandwiches, 33
Cream of Chicken Sandwiches, 34
Creole Sandwiches, 26
Cucumber Sandwiches, 30
Curried Chicken Sandwiches, 33
Egg Sandwiches, 32
Oyster Sandwiches, 31
Sardine Sandwiches, 32
Curry Sandwiches, 27
Deviled Beef Sandwiches, 52
Cheese Sandwiches, 28
Oyster Canapés, 66
Sandwiches, 35
Dressing, Sandwich, 51
East Indian Lentil Sandwiches, 55
Egg, Curried, Sandwiches, 32
Farmer's, Sandwiches, 52
Sandwiches, No. 1, 35
No. 2, 36
English Mutton Sandwiches, 45
Salt-Beef Sandwiches, 54
Farmer's Egg Sandwiches, 52
Sandwiches, 51
Fig Sandwiches, 58
Filipino Sandwiches, 56
Fish Canapés, 65, 67
Salad Sandwiches, 48
Sandwiches, 36
Flaked Fish Sandwiches, 36
French Chicken Sandwiches, 39
Fresh Fruit Sandwiches, 60
Fruit and Nut Sandwiches, 58
Fresh, Sandwiches, 60
Grape, Sandwiches, 62
Game Canapés, 72
Sandwiches, 39
German Sandwiches, 25, 40
Potato Bread, 11
Ginger Sandwiches, 62
Grape Fruit Sandwiches, 62
Ham Sandwiches, 40
Honolulu Sandwiches, 25
Hot Canapés, 67
Indian Sandwiches, 41
Lamb Canapés, 73
Spring, Sandwiches, 45
Lentil, East Indian, Sandwiches, 55
Lettuce Sandwiches, 41
Lobster Canapés, 69
Salad Sandwiches, 43
Sandwiches, 42
Marmalade, Orange, Sandwiches, 59
Mutton, English, Sandwiches, 45
Club Sandwiches, 44
Sandwiches, 43
My Favorite, 26
Nasturtium Sandwiches, 76
Nineteenth Century Bread, 12
Nut and Apple Sandwiches, 61
Bread, 13
Butter Sandwiches, 56
Orange Marmalade Sandwiches, 59
Oyster, Curried, Sandwiches, 31
Deviled, Canapés, 66
Pâté de Foie Gras Canapés, 66
Picnic Sandwiches, 46
Plain Corned Beef Sandwiches, 53
Potato Sandwiches, 47
Princess Sandwiches, 20
Raisin Sandwiches, 60
Rolled Bread and Butter Sandwiches, 17
Chicken Sandwiches, 17
Roquefort Sandwiches, 28
Rose Sandwiches, 75
Salad, Celery, Sandwiches, 16
Fish, Sandwiches, 48
Lobster, Sandwiches, 43
Sandwiches, 47
Sardine, Sandwiches, 48
Salmon Sandwiches, 37
Salt, Cucumber Sandwiches, 29
Sandwich Dressing, 51
Sandwiches, 7
à la Bernhardt, 55
Rorer, 18
Stanley, 54
Anchovy, 13
and Egg, 14
Camembert, 28
Caviar, No. 1, 15
No. 2, 15
Celery, 16
Salad, 16
Cheese, No. 1, 23
No. 2, 23
No. 3, 24
Chicken and Almond, 19
Lettuce, à la Kendall, 19
Club-House, 74
Cold Beef, 14
Corned Beef, 53
Cottage Cheese, 29
Crab, 33
Cream of Chicken, 34
Creole, 26
Cucumber, 30
Curried Chicken, 33
Egg, 32
Oyster, 31
Sardine, 32
Curry, 27
Deviled, 35
Beef, 52
Cheese, 28
East Indian Lentil, 55
Egg, No. 1, 35
No. 2, 36
English Mutton, 45
Salt-Beef, 54
Farmer's, 51
Egg, 52
Filipino, 56
Fish, 36
Salad, 48
Flaked Fish, 36
French Chicken, 39
Game, 39
German, 25, 40
Ham, 40
Honolulu, 25
Indian, 41
Lettuce, 41
Lobster, 42
Salad, 43
Mutton, 43
Club, 44
My Favorite, 26
Nut-Butter, 56
Picnic, 46
Plain Corned Beef, 53
Potato, 47
Princess, 20
Rolled Bread and Butter, 17
Chicken, 17
Roquefort, 28
Salad, 47
Salmon, 37
Salt-Cucumber, 29
Sardine, 49
Salad, 48
Scented, 75
Spanish, 37
Spring Lamb, 45
Swedish, 38
Sweet, 57
Swiss, 49
Tea Biscuit, 21
To Keep, 9
Tongue, 50
Turkish, 45
Windsor, 20
Workman's Cheese, 24
Sardine Canapés, 65
Curried, Sandwiches, 32
Salad Sandwiches, 48
Sandwiches, 49
Scented Sandwiches, 75
Nasturtium, 76
Rose, 75
Violet, 76
Spanish Sandwiches, 37
Sponge Cake Sandwiches, 59
Spring Lamb Sandwiches, 45
Swedish Canapés, 64
Sandwiches, 38
Sweetbread Canapés, 70
Sweet Sandwiches, 57
Afternoon Teas, 61
Cherry, 57
Fig, 58
Fresh Fruit, 60
Fruit and Nut, 58
Ginger, 62
Grape Fruit, 62
Nut and Apple, 61
Orange Marmalade, 59
Raisin, 60
Sponge Cake, 59
Swiss Sandwiches, 49
Tea Biscuit Sandwiches, 21
To Keep Sandwiches, 9
Tongue, Chopped, Canapés, 64
Sandwiches, 50
Turkish Sandwiches, 45
Violet Sandwiches, 76
White Bread, 12
Windsor Sandwiches, 20
Workman's Cheese Sandwiches, 24
Yeast, 10
SOME OTHER BOOKS
Published by
Arnold and Company
=Mrs. Rorer's NEW Cook Book=
A big book of 731 pages, abundantly illustrated. Its bigness is no
criterion of its goodness. The fact that it is the best work of the best
years of Mrs. Rorer's life; that it is a complete new book telling of
the things one needs to know about cooking, living, health, and the
easiest and best way of housekeeping--these are what make for goodness,
and place this book far in advance of any other of a like nature.
The New Cook Book covers all departments of cookery. A masterly
exposition of each subject is given, followed by recipes for the proper
preparation, cooking and serving of the various kinds of foods. There
are over 1500 recipes in the book.