The Hotel St. Francis Cook Book (part 4 of 4)

The Hotel St. Francis Cook Book (part 4 of 4)

Halibut, fillet of, Cubaine, 234

Halibut, fillet of, Lilloise, 152

Halibut, fillet of, Mornay, 373

Halibut, fillet of, Pondicherry, 295

Halibut, fillet of, Venitienne, 148

Halibut, Metternich, 301; Richmond, 121

Halibut, scalloped, with cheese, 106

Ham, boiled, Leonard, 79

Ham croquettes, 241

Ham, deviled, 269

Ham and eggs, 322

Ham, fried, 322

Ham, pickled, 376

Ham and spinach, boiled, 103

Ham, sugar cured, glace, 247

Ham, Virginia, broiled, 134

Ham, Virginia, croquettes, 241

Ham, Virginia, glace, 232

Hamburg steak, 335

Hangtown fry, 64

Hard sauce, 49

Hare, saddle of, sour cream sauce, 90

Hare soup, Uncle Sam, 294

Hare stew (hasenpfeffer), 12

Haricot of mutton (stew), 44

Hasenpfeffer (hare stew), 12

Hash, corned beef, 91

Hash, chicken, a l'Italienne, 298

Hash, chicken, on toast, 46

Hash, chicken, Victor, 361

Hash, turkey, on toast, 356

Hazlenut ice cream, 8

Hazlenut macaroons, 290

Hearts of Palm, Victor, 317

Herring, fillet of, Marine (hors d'oeuvre), 53

Herring, fresh, a l'Egyptienne, 310

Herring, kippered, broiled, 81

Herring, Livonienne (hors d'oeuvre), 305

Herring salad, 221; Moscovite, 262

Herring salad (hors d'oeuvre), 221

Hollandaise sauce, 319

Homemade apple pudding, 80

Homemade bread, 356

Homemade cookies, 33

Hominy (cereal), 321

Hominy, fried, 323

Honey cake, 180

Horose sauce, 374

Hors d'oeuvres (see Classified Index)

Hors d'oeuvres varies, 343

Horseradish, en bouillon (sauce), 329

Horseradish, in cream (sauce), 329

Horseradish sauce, cold, English style, 329

Hubbard squash, baked, 362

Huckleberry roll, baked, 170

Hungarian goulash (stew), 311, 321

Hussarde sauce, 171

Hungarian soup, 301

Ice cream, Alhambra, 308

Ice cream, banana, 8

Ice cream, caramel, 145

Ice cream, coffee, 389

Ice cream, chocolate, 331

Ice cream, fancy, 332

Ice cream, hazlenut, 8

Ice cream, loganberry, 315

Ice cream, Neapolitan, 95

Ice cream, peach, 8

Ice cream, Philadelphia, 323

Ice cream, pineapple, 8

Ice cream, pistache, 377

Ice cream, raspberry, 8

Ice cream, Romaine, 309

Ice cream, strawberry, 340

Ice cream, vanilla, 320

Ices (see Classified Index)

Icing or frosting, 352

Icing, pistache, 362

Icing, royal, 161, 293

Imperial pancake, 117

Imperial salad, 188

Indian canape (hors d'oeuvre), 88

Indian soy sauce, 255

International (garniture), 389

Irish lamb stew, 328

Irish stew, spring lamb with dumplings, 283

Italian meringue, 177

Italian salad, 14

Italian paste (consomme), 248

Italienne sauce, 361

Italian wine sauce (pastry), 279

Jam, blackberry, 133

Jam, fig, 205

Jam, gooseberry, 236

Jam, loganberry, 133; raspberry, 133

Jellied cherries, 205

Jelly, anisette (wine), 40

Jelly, apple, 133

Jelly, Benedictine, 40

Jelly, blackberry, 133

Jelly, brandy, 40

Jelly, Burgundy (wine), 40

Jelly, champagne, 40; fine champagne, 40

Jelly, chartreuse, 40

Jelly, chicken, 206

Jelly, claret, 40

Jelly, cognac, 40

Jelly, cranberry, 172

Jelly, currant, 167

Jelly, fruit (wine), 40

Jelly, grape, 236

Jelly, kirsch, 40

Jelly, maraschino, 40

Jelly, meat, 359

Jelly, Moselle, 40

Jelly, port wine, 40

Jelly, quince, 89

Jellies recipes (suggestions), 131

Jelly, Rhine wine, 40

Jelly roll, 151

Jelly a la Russe (wine), 40

Jelly, sherry, 40

Jelly, wine with apricots, 270

Jelly, wine, 40; with berries, 270

Jelly, wine, with peaches, 270

Jelly, wine, with whipped cream, 247

Jerusalem artichokes in cream, 249

Jets de Houblons (vegetable), 350

Julienne, 19

Kalte schale (beverage), 273

Kalter Aufschnitt, 204

Kentucky sauce, 253

Kid, Easter, roasted, 56

Kieler sprotten (hors d'oeuvre), 101

Kingfish, Argentine, 221; Meuniere, 375; Ubsala, 182

Kippered herring, broiled, 81

Kirsch jelly, 40

Kisses (pastry), 161

Knickerbocker salad, 130

Koenigsberger Klobs, 137

Kohl rabi baked, 260

Lady cake, 259

Lady fingers, 344

Lallah Rookh (see Ices, etc.), 103

Lamb (see Classified Index)

Lamb, baby, steak, horticulture, 88

Lamb broth a la Grecque, 127

Lamb broth a la Reine, 226

Lamb broth, Olympic Club, 164

Lamb chops with bacon, 325

Lamb chops, Beaugeney, 292

Lamb chops, Beau-sejour, 291

Lamb chops, Bignon, 297; Bradford, 155

Lamb chops, breaded, 349; Reforme, 127

Lamb chops, Charcutiere, 67

Lamb chops, English, tavern, 58

Lamb chops, English, XX Century Club, 362

Lamb chuck steak, English, maitre d'hotel, 114

Lamb chops, Maison d'Or, 206

Lamb chops, Marechal, 6; Robinson, 192

Lamb chops, sauce Soubise, 102

Lamb chops, saute aux cepes, 357

Lamb chops, saute aux fines herbes, 262

Lamb chops, Victor Hugo, 62

Lamb curried, with rice, 15

Lamb cutlets in papers, 91

Lamb hash, 322; J. A. Britton, 316

Lamb hash, with peppers, 139

Lamb hash, Sam Ward, 260

Lamb kidneys, en brochette, with bacon, 231

Lamb kidneys en Pilaff, 312

Lamb kidney stew, 356

Lamb, leg of, Boulangere, 24

Lamb loin chops, fried, 284

Lamb loin chops, Jardiniere, 131

Lamb, leg of, Renaissance, 141

Lamb, navarin of, printanier (stew), 353

Lamb, noisettes, 54; Ducale, 265; Montpensier, 197

Lamb, rack of, 87; jardiniere, 87

Lamb, rack of, Montjo, 130

Lamb saddle, Carnot, 136

Lamb saddle, International, 389

Lamb saddle, jardiniere, 217

Lamb saddle, Souvaroff, 174

Lamb, shoulder of, in baker's oven, 146

Lamb steak, 38

Lamb steak, Bercy, 38

Lamb stew, Irish, 328

Lamb tenderloin, Thomas, 386

Lamb trotters, Poulette, 350

Langues de chat (pastry), 179

Layer cake, 59, 367

Leberkloese (calf's liver dumplings), 116

Lemon butter filling, 234

Lemon cake, 234

Lemon custard pie, 111

Lemon Darioles (pastry), 240

Lemon meringue pie, 111

Lemon or orange brandy for flavoring, 224

Lemon or orange peel, candied, 205

Lemon pie, special, 111, 312

Lemon sauce (pastry), 87

Lemon water ice, 1

Lemonade, 222

Lentils, 33

Lentil salad, 33

Lettuce, boiled, 35

Lettuce braise, 385

Lettuce salad, 323

Lettuce and tomato salad, 83

Lillian Russell (see Ices, etc.)

Lima beans, 16

Lima beans au paprika, 250

Lima beans, curried, 6

Lima beans, puree of, 39

Lima beans with shallots, 284

Limes, to preserve, 204

Lobster with anchovies salad, 2

Lobster baked, Cardinal, 284; Lincoln, 185

Lobster, Becker, 198

Lobster broiled, 382

Lobster butter, 383

Lobster chowder, 363

Lobster corals, 80

Lobster en court bouillon, 246

Lobster croquettes, 381

Lobster Newburg, 334

Lobster salad, 2

Lobster sauce, 274

Lobster stuffed, 5

Lobster, Thermidor, 22

Loganberry jam, 133

Loganberry juice, frozen, 317

Loganberry ice cream, 315

Loganberry roll, baked, 170

Loin pork, baker's oven style, 75

Loin pork, roasted, 319

Lunch rolls, 358

Lyon sausage (hors d'oeuvre), 330, 343

Macaronade Celestine (pastry), 206

Macaroni, Caruso, 254

Macaroni in cream, 376

Macaroni soup with leeks, 261

Macaroons, 344

Macaroons, chocolate, 97; fancy, 346; hazlenut, 290

Macedoine (vegetable), 77

Macedoine water ice, 6

Mackerel, broiled, anchovy butter, 239

Mackerel, salted, boiled, 328

Madere, sauce, 330

Maitre d'hotel sauce, 324

Mallard duck, roasted, 327

Malta vita (cereal), 343

Malvina (garniture), 38

Maraschino jelly, 40

Maraschino sauce for iced pudding, 80

Mariniere sauce, 64

Marinite herring (hors d'oeuvre), 345

Marmalade, apricot, 172; peach, 172

Marmalade, California, 140

Marmalade and jelly, crabapple, 172

Maryland beaten biscuits, 344

Maryland corn bread, 339

Matjes herring Krasnapolsky (hors d'oeuvre), 217

Matelote of fish, 69; sauce for, 69

Maximilienne sauce, 267

Mayonnaise sauce, 325

Meat croquettes, 301

Meringue (for baked Alaska), 84

Meringue a la creme chantilly, 359

Meringue glacee a la chantilly, 348

Meringue glacee au chocolate, 18

Meringue, Italian, 177

Meringue paste for pie, 111

Meringue, peach, 210; raspberry, 210; strawberry, 210

Meringued peaches, 70

Meringue shells, 320

Merry widow cocktail (hors d'oeuvre), 299

Meuniere, sauce, 375

Mignonnette sauce, 355

Milk toast, 327

Millionaire punch, 141

Mince meat, 350; canned, 290

Mince pie, 350

Mint sauce, 373

Mint wafers, 307

Mirlitons (pastry), 250; au rhum, 259

Mixed grill, 26

Mocha (see Moka), 50

Mock turtle soup, 46

Moka cake, 50

Moka (Mocha) filling, 50

Mollet (see Eggs)

Montebello (see Fish), 17

Montebello sauce, 230

Montmorency pudding, 300

Mornay sauce, 373

Mortadella (hors d'oeuvre), 249, 307

Moscovite dressing (fish), 262

Moselle jelly, 40

Mousse au cafe (see Ices, etc.), 152

Mousse au chocolate (see Ices, etc.), 152

Mousseline sauce, 331

Muffins, corn, 361

Muffins, popover, 212

Mushrooms, fresh, broiled, 330

Mushrooms, fresh, puree of, 293

Mushrooms, fresh, saute in butter, 52

Mushrooms, fresh, stuffed, 10

Mussels, Mariniere, 64

Mustard sauce, 211, 358

Mutton (see Classified Index)

Mutton chops, Argenteuil, 233

Mutton chops, Bignon, 297

Mutton chops, braised, 128

Mutton chops, Daumont, 55

Mutton chops, English, Kentucky sauce, 253

Mutton chops, English, Tavern, 58

Mutton chops, English, XX Century Club, 146

Mutton chops, grilled, 354

Mutton chops, Maison d'Or, 207

Mutton chops, Robinson, 48; Signora, 70

Mutton, haricot of (stew), 44

Mutton, leg, boiled, caper sauce, 369

Mutton, leg, Bretonne, 69

Mutton, leg of, a la Busse, 52

Mutton, leg, Choiseul, 118; Clamart, 83

Mutton, leg, Mexicaine, 241

Mutton, leg, Reforme, 60

Mutton, leg, roasted, 26

Mutton, loin, Charcutiere, 375

Mutton rack, roasted, 105

Mutton saddle, roasted, 94

Mutton shoulder, Budapest, 304

Mutton soup, Kitchener, 263

Napoleon cake, 48

Nasturtion seeds, pickled, 287

Navarin of lamb, printanier (stew), 353

Neapolitan ice cream, 95

Neapolitan sandwich (see Ices, etc.), 139

Nectarine compote, 179

Nesselrode pudding, 65

Newburg sauce, 36

New England boiled dinner, 12

Noodles, 20; Polonaise, 57

Noisettes of lamb, 54

Nonpareil sauce, 240

Normandie water ice, 6

Oatmeal, 319

Okra and tomatoes, saute, 162

Olive and anchovy salad (hors d'oeuvre), 252

Olives, ripe, with garlic and oil (hors d'oeuvre), 113

Olives, ripe (hors d'oeuvre), 320

Olive sandwich, 100

Olive sauce, 121

Olives, stuffed, 139

Ombrelle d'Ostende, 168

Omelets (see Classified Index)

Omelet Argentine, 185

Omelet, Bayonnaise, 271

Omelet, Celestine, 263

Omelet with cepes, 130

Omelet, Cherbourg, 308

Omelet with chives, 243

Omelet au cognac, 120

Omelet au confiture, 370

Omelet du Czar, 328, 376

Omelet with egg plant, 164

Omelet fines herbes, 102

Omelet with ham, 369

Omelet Imperatrice, 247

Omelet with jelly, 333

Omelet with kidneys, 87

Omelet, Levy, 231

Omelet, Lorraine, 374

Omelet, Louis XIV, 39

Omelet, Meissonier, 215

Omelet with onions, 139

Omelet with oysters, 2

Omelet with parsley, 156

Omelet with peas, 287

Omelet, plain and for sweet dessert, 320

Omelet, potato, 71

Omelet with potatoes, 179

Omelet, Robespierre, 93

Omelet, Schofield, 101

Omelet with soft clams, 9, 36

Omelet with soft clams, Newberg, 36

Omelette soufflee, 37, 68

Omelet, Spanish, 66

Omelet with strawberries, 320

Omelet en surprise, 68

Omelette Suzanne, 61

Omelet, sweet, plain, 320

Omelet with Virginia ham and peppers, 59

Omelet, Vogeleier, 16

Onion au gratin soup, 61, 342

Onions, fried, 371

Onions, glacees, 52

Onions, Hongroise, 85

Onions, puree of, Soubise, 91

Onions, stewed, 269

Onions, stuffed, with cabbage, 3

Onion and tomato soup, 296

Onions, pickled, 288

Orange baskets (see Ices, etc.), 213

Orange butter filling, 234

Orange cake, 234

Orange compote, 192

Orange coupe (see Ices, etc.), 129

Orange custard pie, 111

Orange Darioles, 240

Orange and grapefruit, St. Francis, 313

Orange juice, 335

Orange or lemon brandy for flavoring, 224

Orange or lemon peel, candied, 205

Orange meringue pie, 111

Orange sauce, 87

Oranges, sliced, 324

Orange souffle, St. Francis, 58

Orange souffle glace, St. Francis, 275

Orange en supreme, 78; au curacao, 126

Orange water ice, 1

Orangeade, 222

Oysters (see Classified Index)

Oysters a l'Ancienne, 50

Oysters, baked, au Gruyere, 259

Oysters, Bellevue, 315

Oysters en brochette, 286; a la Diable, 286

Oysters, broiled, with bacon, 272

Oyster broth (consomme), 99

Oyster cocktail, 23

Oyster crab patties, 272

Oyster or crab poulette, 82

Oysters, curried, 99

Oysters on half shell, 320, 330

Oysters a la Hyde, 370

Oysters, Kirkpatrick, 31

Oysters, Louis, 283

Oysters marine (hors d'oeuvre), 114

Oysters, mignonette, 108

Oysters, Mornay, 269

Oysters, Newburg, 263

Oysters, Pickled, cold, 339

Oysters a la Poulette, 82, 364

Oyster sauce, 16

Oyster soup, family style, 338

Oysters stewed, 13

Oysters, Supreme, St. Francis, 124

Oysters Victor, 70

Oysters, Victor Hugo, 281

Oysters, Yaquino, 10

Oxtail, braise, 125

Oxtail soup, English style, 32

Pain mane (hors d'oeuvre), 17

Palm, hearts of, Victor, 317

Pancakes, 374

Pancakes, French and English, 374

Pancake, Imperial, 117

Pancakes, Lieb, 374

Pancake, German, 381

Pancake Molosol (hors d'oeuvre), 11

Pancakes with rapsberry syrup, 267

Pannade soup, 63

Papillote, 40; Club style (for fish), 40

Paprika sauce, 354

Paprika schnitzel (veal), 65

Paprika veal (stew), 212

Parfaits (several), 386

Parsnips, boiled, 112

Parsnips in cream, 112

Parsley fried, 332

Partridge, roasted, 46

Pastry (see Classified Index)

Pastry cream, 352

Pate dough, 199

Pate de foie gras, 343

Patience cake, 210

Patties, Bagration (fish), 378

Patties, oyster crab, 272

Patties, shrimp, 235

Peas and carrots in cream, 333

Peas au cerfeuil, 63

Peas in cream, 16

Peas, farmer style, 75

Peas a la Francaise, 177

Peas, new, plain, 327

Peas and shallots in cream, 262

Pea soup, with vermicelli, 238

Peaches, baked, 178

Peaches, Bourdaloue, 135

Peaches brandied, 173

Peaches with brandy sauce, 141

Peaches, canned, 194

Peach cobbler, 208

Peach compote, 179

Peach ice cream, 8

Peach marmalade, 172

Peaches, meringued, 70

Peach meringue, 210

Peach Melba (see Ices, etc.), 85

Peach Mona Lisa (see Ices, etc.), 48

Peach Norelli, 118

Peach pie, 86

Peaches, sliced, with whipped cream, 156

Peaches, sweet pickled, 288

Peach whipped cream, 290

Pears, baked, 178; baked, for canning, 225

Pears Bourdaloue, 119

Pear cobbler, 208

Pears, mayonnaise, 309

Pears, peaches or plums, canned, 194

Pear pie, 86

Pears, Piedmont, 292

Pears, preserved, 89

Pear salad, mayonnaise, 309

Pears, stewed with claret, 276

Pears in syrup, 92

Pearl grits (cereal), 65; with cream, 337

Pecans, salted (hors d'oeuvre), 386

Pepper pot, Philadelphia, 336

Pepper sauce, 151

Peppers, stuffed, green, 229

Perch au Bleu, 178

Perch, fillet of, St. Charles, 146

Perch, Meuniere, 2

Perigord, sauce, 67; 364

Perigordine, sauce, 351

Perigueux sauce, 67

Petaluma cream cheese, 275

Petite marmite (soup), 382

Pettijohns (cereal), 322

Pheasant pie, cold, 199

Pheasant, roasted, 9

Philadelphia ice cream, 323

Philadelphia pepper pot, 336

Pickles, 131; 288

Pickles (see Classified Index), 409

Pickled beets salad, 326

Pickles, cucumber, sweet, ripe, 288

Pickled nasturtion seeds, 287

Pickled onions, 288

Pickled oysters (hors d'oeuvre), 339

Pickled peaches, sweet, 288

Pickles recipes (suggestions), 131

Pickles, spiced vinegar for, 236

Pickled tomatoes, green, 287

Pickelsteiner, stew, 135

Pie (see Classified Index)

Pie, apple, 366

Pie, apricot, 86

Pie, banana, 292; banana cream, 145

Pie, blackberry, 86

Pie, cherry, 86

Pie, chocolate cream, 276

Pie, cocoanut custard, 111

Pie, cocoanut meringue, 111

Pie, currant, 86; English currant, 86

Pie, English grape, 86

Pie, English huckleberry, 86

Pie, English rhubarb, 86

Pie, gooseberry, 86; English gooseberry, 86

Pie, lemon custard, 111

Pie, lemon meringue, 111

Pie, lemon special, 111, 310

Pie, meringue paste for, 111

Pie, mince, 350

Pie, orange custard, 111; orange meringue, 111

Pie paste, 366

Pie, peach, 86

Pie, pear, 86

Pie, pheasant, cold, 199

Pie, pineapple, 86

Pie, pumpkin, 226; pumpkin, pulp, 226

Pie, raspberry, 86; raspberry cream, 145

Pie, strawberry, 86; strawberry cream, 145

Pie, vanilla custard, 111; 328

Pie, vanilla meringue, 111

Pig's feet, boiled, 352

Pig's feet, broiled, chili sauce, 38

Pig's feet, broiled, special, 352

Pig's feet, St. Menehould, 189

Pig's knuckles and sauerkraut, 272

Pilaff a la Turc (stew), 8

Pimentos a l'huile (hors d'oeuvre), 24

Pimentos, stuffed, Creole, 241

Pimentos Suedoise (hors d'oeuvre), 284

Pimentos vinaigrette (hors d'oeuvre), 227

Pim olas (hors d'oeuvre), 160

Pineapple, compote of, 168

Pineapple Creole, 105

Pineapple crust (pastry), 215

Pineapple ice cream, 8

Pineapple pie, 86

Pineapple preserves, 89

Pink mayonnaise sauce, 14

Pink pudding, Victor, 318

Piquante sauce, 345

Pistache eclairs, 362

Pistache ice cream, 377

Pistache icing, 362

Planked black bass, 258

Planked steaks, 22; 209

Planked shad and roe, 94

Planked smelts, en bordure, 347

Planked striped bass, 355

Plombiere aux fruits, 165

Plombiere aux marrons (see Ices, etc.), 165

Plombiere a la vanilla (see Ices, etc.), 165

Plums, canned, 194

Plum compote, 179

Plum pudding, 49

Poivrade sauce, 60

Pommes d'Arbre 1915 (apple), 88

Pompano, Bateliere, 175

Pompano, broiled, Havanaise, 83

Pompano, Cafe Anglaise, 78

Pompano, fillet of, en papillote, 39

Pompano, fillet of, Pocharde, 305

Pompano, meuniere, 330

Pompano, saute, D'Orsay, 304

Pompano, Vatel, 168

Popover muffins, 212

Pork (see Classified Index)

Pork Chop, Badoise, 215

Pork loin, baker's oven style, 75

Pork loin, roasted, 319

Pork, roast leg of, 21

Porte Maillot (garniture), 385

Port wine jelly, 40

Port wine sauce, 64; 235

Porterhouse (see beef), 142; 176

Postum cereal, 338

Pot au feu (soup), 75

Potage Albert, 151

Potage Alexandra, 378

Potage Americaine, 389

Potage Andalouse, 17

Potage a l'Anglaise, 7

Potage Arlequin, 168

Potage Bagration, 11

Potage Bourgeoisie, 251

Potage Brunoise, with rice, 244

Potage Bonne Femme, 384

Potage Bouqetiere, 310

Potage Cambridge, 339

Potage Cameroni, 231

Potage Carpure, 276

Potage Champenoise, 304

Potage Chatelaine, 102

Potage Coburg, 198

Potage Colbert, 252

Potage Coquelin, 83

Potage Dagobert, 199

Potage Dieppoise, 239

Potage Duchesse, 382

Potage Eliza, 81

Potage Esau, 85

Potage Faubonne, 380

Potage Ferneuse, 309

Potage Flamande, 374; 385

Potage Fontange, 137

Potage gentilhomme, 19

Potage grande mere, 10

Potage grenade, 306

Potage Hollandaise, 368

Potage Honolulu, 196

Potage Italienne, 240

Potage Jackson, 388

Potage Kroumir, 55

Potage Lamballe, 331

Potage Livonien, 312

Potage Lord Mayor, 203

Potage Maintenon, 257

Potage Marie Louise, 15

Potage Marquis, 5

Potage Mathilda, 381

Potage McDonald, 20, 221

Potage Mexicaine, 223; Mongol, 371

Potage Montglas, 255

Potage Nassau, 237

Potage Navarraise, 286

Potage Normande, 3

Potage Parmentier, 235

Potage Paysanne, 175; Plessy, 254

Potage Portugaise, 103; Quirinal, 8

Potage Reine Margot, 379

Potage Ruffo, 259

Potage St. Marceau, 188

Potage Sante, 347

Potage Saxe, 98

Potage Schorestene, 289

Potage Solferino, 95

Potage Talleyrand, 36

Potage tapioca, Crecy, 30

Potage Turinoise, 135

Potage Velour, 219

Potage Venetienne, 13; 99

Potage vert pre, 210

Potage Victoria, 6

Potage Viennoise, 99

Potage Villageoise, 303

Potage Voisin, 44

Potage Waldaise, 42

Potage Westmoreland, 50

Potage Windsor, 31

Potatoes (see Classified Index)

Potatoes, Alsatian, 90

Potatoes, Anna, 11

Potatoes, Allumette, 158

Potatoes au gratin, 338

Potatoes, Bischwiller, 265

Potatoes, Brioche, 256

Potatoes, browned hashed, 2

Potato cakes, 61

Potatoes, candied sweet, 110

Potatoes, Chateau, 326

Potatoes, Cleo, 382

Potatoes, cottage fried, 189

Potatoes, croquettes, 321

Potatoes, Delmonico, 330

Potatoes Duchesse, 353

Potatoes Flambe with rum (sweet), 114

Potatoes Fondante, 94

Potatoes French fried, 332

Potatoes Gauffrette, 53

Potatoes gendarme, 334; 378

Potatoes Georgette, 357

Potatoes Hollandaise, 327

Potatoes Jeanette, 107

Potatoes Julienne, 342

Potatoes Laurette, 331

Potato and leek soup, 333

Potatoes Lorraine, 335

Potatoes Louis, 242

Potatoes Lyonnaise, 324

Potatoes maitre d'hotel, 5

Potatoes Marquise, 154

Potatoes, mashed, au gratin, 19

Potatoes, mashed browned, 333

Potatoes Nature, 331

Potatoes O'Brien, 37

Potatoes Olivette, 17

Potatoes paille (straw), 346

Potatoes Palestine, 90

Potato pancakes, 189

Potatoes paprika, 354

Potatoes Parisienne, 42; Parisienne, Hollandaise, 230

Potatoes, Paul Stock, 296

Potatoes persillade, 73

Potatoes Pont Neuf, 383

Potato, puree of, salad, 162

Potatoes a la Reine, 10

Potatoes Rissolees, 17; 373

Potatoes Ritz, 72

Potatoes St. Francis, 330

Potato salad, 337

Potatoes, Saratoga chips, 354

Potatoes, saute, 56

Potatoes souffle, 360

Potato soup, Dieppoise, 114; Faubonne, 96

Potatoes Steamboat fried, 275

Potatoes en surprise, 252

Potatoes, sweet, Southern style, 25; 113

Potatoes, sweet baked, with sugar, 268

Potatoes, sweet, broiled, 32

Potato, sweet, pudding, 315

Potatoes, Sybil, 53

Potatoes, Waffle, 53

Potatoes, York, 269

Pound cake, 336

Poulette sauce, 350

Preserves (see Classified Index)

Preserves, amount of fruit required, 132

Preserves, cherry, 173

Preserves, citron, 89

Preserved greengage plums, 173

Preserved pears, 89; pineapple, 89

Preserves recipes (suggestions), 131

Preserves, strawberry, 132

Preserves, tomato, 195

Preserved violets, 289

Preserves, watermelon, 194

Prunes, 343; Victor, 313

Prune compote, 179

Prune souffle, 82

Pudding, apple, cottage, 201

Pudding, Alexandria, 216

Pudding, blood (pork), 379

Pudding, Boston brown, 201

Pudding, bread custard, 197

Pudding, brown bread, baked, 289

Pudding cabinet, 31

Pudding, chocolate, cold, 279

Pudding, cocoanut, 197

Pudding, corn, 315

Pudding, cornmeal, 43

Pudding, corn starch, 188

Pudding, cottage, 201

Pudding, diplomate, 78

Pudding, English rice, 115

Pudding, farina, 43

Pudding, Frankfort, 112

Pudding, Gastaner, 99

Pudding, homemade apple, 80

Pudding, jam roll, 118

Pudding, Montmorency, 300

Pudding, nesselrode, 65

Pudding, pink, Victor, 318

Pudding, plum, 49

Pudding, rice, 43

Pudding, rolled oats, 24

Pudding, roly poly, 296

Pudding, Rossini, 87

Pudding, tapioca, 43

Pudding, tutti frutti, 297

Pudding, sago, 43

Pudding, Saxony, 97

Pudding souffle, Dame Blanche, 134

Pudding, sweet potato, 315

Puff paste, 341

Puff paste baskets, 231

Puff paste crescents, 341

Puff paste roses, 224

Puff paste sandwich, 233

Pulled bread, 271

Pumpkin, to can, 289

Pumpkin pie, 226; pulp, 226

Pumpkin and rice, scalloped, 269

Pumpkin, stewed, 269

Punch, champagne, 223

Punch, claret, 218

Punch, millionaire, 141

Punch Palermitaine (see Ices, etc.), 106

Punch, raisin, 375

Punch, Roman, 108

Punch, Victoria, 147

Puree (see soups, thick)

Puree Camelia, 143

Puree Celestine, 80

Puree of Chicory, 240

Puree Crecy, 26

Puree of cucumbers, 177

Puree d'Artois, 68

Puree of game, 52, 345

Puree of game, for garnishing, 52

Puree of game, St. Hubert, 345

Puree of green asparagus, 118

Puree of lentils, 324; with tapioca, 245

Puree of lima beans, 372

Puree Paysanne, 76

Puree of peas, aux croutons, 319

Puree of peas with noodles, 268

Puree of pheasant, St. Hubert, 41

Puree of peas, plain, 319; Varsovienne, 319

Puree of potatoes, 80

Puree of potato salad, 162

Puree of red kidney beans, 125

Puree of turnips, Caroline, 249

Puree St. Germain, 106; (vegetable), 342

Puree of spinach, 110

Puree of tomatoes, 321; with rice, 334

Puree of white beans, 376; Allemande, 247

Puree of white beans, Soubise, 130

Quail, broiled, on toast, 285

Quince jelly, 89

Radishes (hors d'oeuvre), 334

Ragout a la Deutsch (stew), 380

Ragout Fin (stew), 387

Raisin bread, 316

Raisins, California, 313

Raisin cocktail, 80

Raisin punch, 375

Raspberries a la mode, 149

Raspberry coupe, fresh, 129

Raspberry cream pie, 145

Raspberry ice cream, 8

Raspberry jam, 133

Raspberry juice, 141

Raspberry pie, 86

Raspberry Melba sauce (see Ices, etc.), 85

Raspberry meringue, 210; meringue glacee, 11

Raspberry shortcake, 102

Raspberry water ice, 1, 337

Raspberry whipped cream, 290

Red cabbage salad, 223

Red currant water ice, 300

Reindeer chops, 64

Reindeer, roast leg of, 108

Reindeer stew, 67

Remoulade, 388; sauce, 388

Rheinbraten (see Beef), 354

Rhine wine jelly, 40

Rhubarb, 342

Rice, boiled, 372

Rice cakes, 109

Rice, Californienne, 313

Rice, Creole, 381

Rice croquettes, 223; 374

Rice Darioles, 266

Rice pudding, 43

Rice soup a l'Allemande, 217; Palermo, 233

Rice stuffing, 339

Rice, timbale of, 153; Creole, 138

Riche sauce, 379

Richelieu (garniture), 348

Risotto, 8

Robert sauce, 145

Rock cod, boiled, Fleurette, 330

Rock cod, en court bouillon, 58

Rock cod, fillet of, Nantaise, 87

Rocol soup, a la Russe, 154

Rolls, breakfast, 353; lunch, 358

Rolled oats pudding, 24

Roly poly pudding, 296

Roman punch, 108

Romaine ice cream, 309

Romaine salad, 323

Roquefort salad dressing, 19

Rougemont sauce, 256

Rosabelle (garniture), 375

Rossini (garniture), 36

Royale (see Fish), 10

Royal butter (pastry), 268

Royal cake, 268

Royal icing, 161; 293

Ruddy duck, roasted, 384

Russe (see Fish), 13

Russian salad dressing, 179

Sabayon sauce (pastry), 112

Sago pudding, 43; family style, 43

St. Francis salad dressing, 316

Salads (see Classified Index)

Salads (see Fruit), 34; 109

Salad, Algerienne, 316

Salad, alligator pear, 54

Salad, Americaine, 374

Salad, anchovy, 353

Salad, asparagus tips, 325

Salad, Avocado, French dressing, 313

Salad, beets, pickled, 326

Salad, Brazilian, 330; Bresilienne, 203

Salad, Bretonne, 184

Salad, cauliflower, 196

Salad, celery, mayonnaise, 336

Salad, celery root, field and beet, 378

Salad, celery, Victor, 330

Salad, Cendrillon, 182

Salad, Chateau de Madrid, 239

Salad, chicken, Victor, 3

Salad, chicory, 322; chicory, with chapon, 155

Salad, Chiffonade, 354

Salad, Chilian, 234

Salad, Cole slaw, 331; cole slaw, Ravigote, 110

Salad, Cosmopolitan, 230

Salad, crab, 48; crab, Louis, 128

Salad, cucumber, 9

Salad, culemo, sliced, 228

Salad, Cupid d'Azure, 211

Salad, dandelion, 103; German style, 103

Salad, Doucette, 348

Salad dressing, 314; with chapon, 155

Salad dressing, egg, 386

Salad dressing, Escoffier, 255

Salad dressing, French, 319

Salad dressing, Roquefort, 19

Salad dressing, Russian, 179

Salad dressing, St. Francis, 316

Salad dressing, Thousand Island, 335

Salad dressing, Victor, 112

Salad, ecrevisse, gourmet, 351

Salad, egg, 268

Salad, endive, 361; endive with beets, 239

Salad, escarole, 322

Salad, field, 324

Salad, fresh vegetable, 17

Salad, herring, 221; herring, Moscovite, 262

Salad, Imperial, 188

Salad, Italian, 14

Salad, Knickerbocker, 130

Salad, lentil, 33

Salad, lettuce, 323; lettuce and tomato, 83

Salad, Livermore, 373

Salad, lobster, 2; with anchovies, 2

Salad, Lorenzo, 273

Salad, Lorette, 308

Salad, Louis, 218

Salad, Louise, 212

Salad Majestic, 209

Salad, Mirabeau, 7

Salad, Nivernaise, 377

Salad, Olga, 353; Orloff, 174

Salad, panachee, 134

Salad pear, mayonnaise, 309

Salad, potato, 337; puree of potato, 162

Salad, puree of, 74

Salad, Rachel, 170

Salad, Ravachol, 357

Salad, red cabbage, 223

Salad, Rejane, 377

Salad, Romaine, 323

Salad, Russe, 28

Salad, shrimp, 342; shrimp, Anastine, 276

Salad, Stanislaus, 387

Salad, string beans, 145; 382

Salad, string beans and tomato, 261

Salad, tomatoes, sliced, 328; 343

Salad, Tosca, 387

Salad, tuna, 332

Salad, Waldorf, 347

Salad, watercress, 48

Salad, white bean, 226

Salisbury steak (see Beef), 270

Salmon belly, salted, melted butter, 159

Salmon, boiled, Badu-Cah, 274

Salmon, boiled, Diplomate, 154; Fidgi, 136

Salmon, boiled, Princesse, 4

Salmon, boiled, sauce Anglaise, 387

Salmon, boiled, sauce Mousseline, 331

Salmon, boiled, Villers, 112

Salmon, braised, Parisienne, 369

Salmon, broiled, a la Russe, 197; St. Germaine, 213

Salmon, Chambord, 52

Salmon, cold, smoked, 327

Salmon, Concourt, 183

Salmon, Mirabeau, 106

Salmon, smoked, broiled, 65

Salmon, smoked (hors d'oeuvre), 327

Salmon steak, broiled, 349

Salmon steak, Calcutta, 230

Salmon steak, Colbert, 265

Salmon steak, Hongroise, 170

Salmon, vol au vent of, Genoise, 122

Sand dabs, Carnot, 272; David, 135

Sand dabs, fried fillet of, sauce verte, 116

Sand dabs, Gaillard, 262

Sand dabs, Grenobloise, 150

Sand dabs, Meuniere, 319

Sand tart (sable), 69

Sandwich, bread and butter, 337

Sandwich, Careme, 96

Sandwich, chicken, 334

Sandwich, cream of almond, 100

Sandwich, Creole, 100

Sandwich, Dubney, 100

Sandwich, Neapolitan (see Ices, etc.), 139

Sandwich, olive, 100

Sandwich, puff paste, 233

Sandwich, Schlemmerbroedchen, 223

Sandwich, Windsor, 100

Saratoga chips, 354

Sardines (hors d'oeuvre), 343

Sardines on toast, 29

Sardines, vinaigrette (hors d'oeuvre), 76

Sauce Allemande, 64

Sauce, anchovy, 29

Sauce, anchovy butter, 349

Sauce Anglaise, 387; Anglaise (for fish), 387

Sauce Bearnaise, 13; Bearnaise tomatee, 13

Sauce Bechamel (cream), 322

Sauce Bercy, 38; 326

Sauce Bordelaise, 334

Sauce, brandy, 49

Sauce bread, 9; bread crumbs, 47

Sauce bread (for game), 9; bread crumbs, 47

Sauce brown butter, 336

Sauce, brown gravy, 341

Sauce Cardinal, 124

Sauce Caper, 369

Sauce, celery, 245

Sauce, Chambord, 254

Sauce, champagne, 232

Sauce, chocolate, cold, 279

Sauce, choron, 13

Sauce, cocktail, for oysters, 23

Sauce, Colbert, 347

Sauce, cranberry, 274

Sauce, cream, 322; cream (pastry), 24

Sauce, Creole, 371

Sauce, curry, 377

Sauce, devil, 121

Sauce, Diplomate, 154

Sauce, ecrevisse, 220

Sauce, egg, 322

Sauce estragon (tarragon), 106

Sauce, Fidgi, 136

Sauce Figaro, 231; cold, 231

Sauce Flamande, 244

Sauce fleurette, 330

Sauce Forestiere, 349

Sauce Genoise, 327

Sauce giblet, 74

Sauce Golfin, 377

Sauce green Hollandaise, 44

Sauce, hard (pastry), 49

Sauce Hollandaise, 319

Sauce Horose, 374

Sauce, horseradish, cold, English style, 329

Sauce, horseradish en bouillon, 329

Sauce, horseradish in cream, 329

Sauce Hussarde, 171

Sauce, Indian soy, 255

Sauce, Italian wine (pastry), 279

Sauce Italienne, 361

Sauce Kentucky, 253

Sauce, lemon (pastry), 87

Sauce, lobster, 273

Sauce Madere, 330

Sauce maitre d'hotel, 324

Sauce, maraschino (for iced pudding), 80

Sauce Mariniere, 64

Sauce matelote (fish), 69

Sauce Maximilienne, 267

Sauce mayonnaise, 325

Sauce Meuniere, 375

Sauce mignonette, 355

Sauce mint, 373

Sauce Montebello, 230

Sauce Mornay, 373

Sauce Mousseline, 331

Sauce mustard, 211; 358

Sauce Newburg, 36

Sauce nonpareil, 240

Sauce, olive, 121

Sauce, orange, 87

Sauce, oyster, 16

Sauce, paprika, 354

Sauce, pepper, 151

Sauce Perigord, 67; 364

Sauce, Perigordine, 351

Sauce, Perigueux, 67

Sauce, pink mayonnaise, 14

Sauce piquante, 345

Sauce poivrade, 60

Sauce port wine, 64; 235

Sauce poulette, 350

Sauce remoulade, 388

Sauce Riche, 379

Sauce Robert, 145

Sauce Rougemont, 256

Sauce Sabayon (pastry), 112

Sauce shrimp, 362

Sauce Soubise, 14

Sauce, special, 352

Sauce Supreme, 339

Sauce, sweet-sour, 61

Sauce tarragon (estragon), 106

Sauce, tartar, 332

Sauce, vanilla cream, 24

Sauce Venetienne, 148

Sauce verte, 116

Sauce au vin blanc, 324

Sauce vinaigrette, 389

Sauce, white wine, 324

Sauce, wine, 208

Sauerkraut, 45

Sausages, breakfast, 371

Sausages, Frankfurter, imported, 243

Savarin au Kirsch, 384

Savarin Chantilly, 384; Mirabelle, 384

Savarin Montmorency, 384

Saxony pudding, 97

Scallops a la Mornay, 62

Scallops, Newburg, 56

Scallops, Poulette, 299

Schlemmerbroedchen (sandwich), 223

Schmorrbraten, sour (see Beef), 138

Scotch consomme, 11

Sea bass, boiled, Hollandaise, 63

Sea bass, Montebello, 216

Seed biscuits, 273

Shad, baked with raisins, 107

Shad, broiled, Albert, 68

Shad, broiled, maitre d'hotel, 51

Shad and roe, baked, a l'Americaine, 115

Shad roe, bordelaise, 134; 151

Shad roe, en bordure, 158

Sheepshead, boiled, cream sauce, 49

Sheepshead, boiled, sauce Hollandaise, 339

Shad roe, broiled, with bacon, 80

Shad roe, broiled, maitre d'hotel, 7

Shad roe, broiled, ravigote, 84

Shad and roe, planked, 94

Shell fish (see Classified Index)

Sherbets (see Classified Index)

Sherbet California, 113

Sherry jelly, 40

Shrimps with mushrooms, 85

Shrimp patties, 235

Shrimp salad, 342; Anastine, 276

Shrimp sauce, 362

Shrimp soup, family style, 291

Shortcake, raspberry, 102

Shortcake, strawberry, 102; old-fashioned, 102

Shredded wheat biscuit, 336

Silver cake, 265

Sirloin (see Classified Index, beef)

Skate, au beurre noir, 349

Smelts, broiled, Americaine, 307

Smelts, fillet of, Stanley, 124

Smelts, fried, 332

Smelts, planked, en bordure, 347

Snails (see Bread), 314

Snails (pastry), 192

Soft clam soup, Salem, 161

Sole, aiguillettes of, Hoteliere, 46; Mariniere, 55

Sole, Colbert, 147

Sole, cold fillet of, Raven, 359

Sole, Dejazet, 311

Sole, fillet of, Bercy, 53

Sole, fillet of, Bretonne, 101

Sole, fillet of, Cardinal, 115

Sole, fillet of, Castelanne, 15

Sole, fillet of, Choisy, 44

Sole, fillet of, Diplomate, 368

Sole, fillet of, Doria, 137

Sole, fillet of, Florentine, 384

Sole, fillet of, Francaise, 200

Sole, fillet of, Gasser, 4

Sole, fillet of, Joinville, 371

Sole, fillet of, Judic, 303

Sole, fillet of, Lord Curzon, 18; 140

Sole, fillet of, Mantane, 160

Sole, fillet of, Marechale, 40

Sole, fillet of, Marguery, 122; 382

Sole, fillet of, Maximilian, 375

Sole, fillet of, Meissonier, 271

Sole, fillet of, Montmorency, 188; 215

Sole, fillet of, Normande, 8

Sole, fillet of, Orly, 78

Sole, fillet of, Paul Bert, 283

Sole, fillet of, Paylord, 229

Sole, fillet of, Pondichery, 266

Sole, fillet of, Royal, 10

Sole, fillet of, Rose Caron, 25

Sole, fillet of, St. Cloud, 109

Sole, fillet of, St. Malo, 360

Sole, fillet of, St. Nazaire, 167

Sole, fillet of, Suchet, 128

Sole, fillet of, Talleyrand, 174

Sole, fillet of, Turbigo, 71

Sole, fillet of, under glass, 84

Sole, fillet of, Valeska, 389

Sole, fillet of, Victoria, 60

Sole, fillet of, Villeroi, 73

Sole, fillet of, au vin blanc, 324

Sole, fillet of, Voisin, 105

Sole, fried fillet of, 388

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 every hotel, club, and restaurant should own and use. 318 pages of recipes and menus, plus 40 pages of illustrations, 5-1/3 x 8 inches, cloth bound.

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. Hirtzler is known thruout Europe and America 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, luncheon and dinner menus for every day in the year--the selections appropriate, and all dishes actually prepared and served in the Hotel St. Francis. This feature of the book gives a suggestive quality, a reminder attribute, and a knowledge of food economies and food attributes that is hereby brought to the aid of the proficient and the learner, also enables even the inexperienced to produce the well-balanced menu. The Hotel St. Francis Cook Book is indexed and cross indexed so that every recipe can be referred to on the instant.

The Edgewater Salad Book (Shircliffe) $5.00

Contains more than 600 tested recipes for salads and salad dressings. Mr. Shircliffe has not only given the recipes, but in many cases has supplemented them with author's notes, calling attention to special health-giving features, and suggesting diets for the different ailments that afflict humans. He also takes opportunity to preach many a short sermon on the importance of right eating and what is best for health from the cradle to old age. He also intersperses much of human interest in the way of anecdote, legend and historic events. In this way it is more than a cook book--it is readable to those who are not so much interested in how to make salads as in the enjoyment of them. The great charm of the book is the illustrations, which are from direct photographs in the natural colors, so that the dishes illustrated have the eye-appeal and the enticing qualities of the real dish. It is a book that fits into every kitchen--home, hotel, club, hospital, restaurant, lunch room, cafeteria, steamship, dining car, industrial catering plant, institution, army mess--in fact, wherever information is desired as to the why and how to prepare for the table.

The Edgewater Salad Portfolio (Shircliffe) $2.00

A set of beautiful illustrations of salads taken from the Edgewater Beach Salad Book. They are mounted on heavy green cover stock, 8-7/8 x 11-1/4 inches, each showing one or two of the salads, and are suitable for framing. The portfolio may be used by the maitre d'hotel to assist him in selling party menus. The illustrations are so natural and appetizing that they make strong appeal to patrons when selecting the salad course for special menus. Also these pictures serve as a guide to pantry girls, showing them how the finished salad should look.

The Edgewater Sandwich Book (Shircliffe) $2.00

Supplemented with chapters on hors d'oeuvres, supremes, canapes and relishes. More than 600 recipes. This book is by the author of the Edgewater Salad Book, the most important culinary book produced in recent years. There are thirty illustrations of sandwiches and hors d'oeuvres. It will meet the requirements of all kinds of refreshment places from the soda fountain to lunch room, tea room and high-class restaurant. Bound in convenient pocket size.

A Selection of Dishes and the Chef's Reminder (Fellows) $1.00

The book that has met with the largest sale and is in most demand from managers, stewards and cooks. It is in vest pocket form, 220 pages. The most complete and serviceable pocket reference book to culinary matters that has ever been published. It is not a cook book, in the general sense of the word, but is full of ideas and suggestions regarding bill-of-fare dishes. Chapters are devoted to entrees of all kinds, salads, soups, consommes, fish and their sauces, sauces in general, garnishes, fancy potatoes, miscellaneous recipes, hints to cooks and stewards, suggestion for breakfast, lunch and supper dishes, chafing dish cookery, menus, and a pronouncing glossary of culinary terms. Hundreds of the dishes listed are given with their bill-of-fare names only, as the cooks understand the basic work in preparing dishes, and the sauces and garnishes are treated separately, with information as to their component parts. Thousands of men who possess a copy of this book say it is their greatest help. Printed on bond paper, bound in flexible cover.

The Hotel Butcher, Garde Manger and Carver (Frank Rivers) $2.00

The author has cultivated a new field in culinary literature, and produced a book both novel and useful. His experience as butcher, carver, chef and steward enabled him to compile facts regarding meats and meat economics, from the butcher shop to the dining-room table, that will be invaluable to managers, stewards, chefs, and all persons employed in culinary work. His book digests the subjects of buying, handling, sale, and service of meats, poultry and fish for hotels, restaurants, clubs and institutions. It is varied with suggestions for the use of meats and trimmings for particular dishes; the composition of these dishes set forth in concise form. The information is clarified by the use of about 300 illustrations. The index is so comprehensive that any item may be referred to on the instant. 125 pages.

Ideas for Refreshment Rooms $1.00

This book is composed mainly of expositions of catering systems, in particular, tea room, lunch room, department store, cafeteria, school, industrial plant, dining car, club and outside. A valuable feature of it is the illustrating of different accounting systems and report forms; also plans of lunch rooms, kitchens and pantries, showing consistent lay-out. There are more than a hundred beautiful half-tone illustrations picturing refreshment rooms of many kinds, their decoration, and furnishment. Complete sets of menus of famous catering establishments are presented; also a large number of menus to fit the lunch room, cafeteria, industrial plant, or school. Thruout the book there is a plea for the balanced ration and right eating, the advocacy of plain foods simply prepared and appetizingly served, the nutritive value given careful consideration. There is a chapter on service; a chapter on the brewing and serving of tea and coffee; several pages devoted to pantry prepared foods; illustrations of kitchens, of restaurant checks, and of many interesting things, as electric equipment; questions of fuel economy, illumination, and a hundred and one clever ideas in the marketing of prepared foods in public eating houses. The book is thoroly indexed and cross indexed to assure quick finding. 385 pages, cloth bound.

The Culinary Handbook (Fellows) $2.00

Presents in concise form information regarding the preparation and service of nearly 4,000 different bill-of-fare dishes; also gives much information of encyclopedic nature regarding foods of all kinds. Quick reference to every dish described is facilitated with an index of 39 columns arranged in alphabetical order, and cross indexed so that no matter what one is looking for, all he has to do is to find the initial letter and under it, in alphabetical order, for second, third and fourth letters, etc., the article wanted, with page on which it is found. Referring, for instance, to a sauce of any particular kind. Find the word Sauce in the index, and under it will be found in alphabetical order 149 different sauces; and under Salads 71 different kinds, exclusive of the variations in making. Under head of Sausage there are 45 different kinds described, with directions for making as well as cooking and serving. In fact, the sausage information in this book is more complete than in any other published. 190 pages; 7 x 10 inches.

The Menu Maker (Fellows) $2.00

This is the last of the successful ready reference books compiled by Chas. Fellows, author of "A Selection of Dishes and the Chef's Reminder" and "The Culinary Handbook." In this book Mr. Fellows has compiled in concise form thousands of suggestions for daily changes on the bills-of-fare, both American and European plan, for breakfast, luncheon and dinner cards, and so arranged as to give popular changes from day to day to give acceptable variety. The book is supplemented with 110 pages of sample menus and bills-of-fare, several of them photographic reproductions, and representing the cards of hotels and restaurants of both first and second class, lunch rooms, transportation catering menus, club menus, wine list, caterer's list, and several illustrations of glass, china and silverware and banquet scenes. The book is indexed; printed on fine quality paper; page 7 x 10 inches, cloth bound.

Paul Richards' Pastry Book $2.00

This is the title in brief of "Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats, Especially Adapted for Hotel and Catering Purposes." The author is known as one of the most skillful all around bakers, pastry cooks and confectioners in America, and has demonstrated the quality of his work in leading hotels. In writing this book he took particular pains to have the recipes reliable and worded in such simple fashion that all who read them may readily understand and work from them. The book is in seven parts. Part I is devoted to fruit jellies and preserves; jams, jellies, compotes and syrups; preserved crushed fruits for sherbets and ices; preserving pie fruits; sugar boiling degrees; colors. Part II, pastry and pie making, pastes and fillings; pastry creams, patty cases, tarts and tartlets; icings. Part III, cake baking; Part IV, puddings and sauces. Part V, ice creams, ices, punches, etc. Part VI, breads, rolls, buns, etc. Part VII, candy making and miscellaneous recipes; bread economies in hotel; caterers' price list. The recipes are readily found with the aid to 36 columns of index and cross index in the back of the book, this index forming in itself a complete directory, so to speak, of breads, pastry, ices and sugar foods. Printed on strong white paper; pages 7 x 10 inches, 168 pages, bound in cloth.

Pastry for the Restaurant (Richards) $1.00

A vest pocket book of 158 pages, is, as its title indicates, especially produced for the use of bakers employed in restaurants and European plan hotels. The style of work required for the American plan hotel with table d'hote meal, and that for the European plan hotel restaurant, where each article is sold for a separate price, has brought about a demand for a book with recipes and methods especially adapted for the preparation of bakery and pastry goods for individual sale. The first chapter is devoted to French pastries, which are now so generally sold, yet so little understood, because of the misnomer title; then follows cakes and tarts of every kind; pies, in great variety; puddings, hot and cold; ices, ice creams, and many specialties, all set forth with ingredients, quantities, and methods of mixing and preparing, and instructions for oven or temperature control. Mr. Richards' other books have become standard the world over, and this one will be equally reliable. The index to this book makes a very complete reference to popular pastry goods and will be found valuable as a reminder. The book is printed on bond paper.

Candy for Dessert (Richards) $1.00

Ice Cream for Small Plants (Etta H. Handy) $2.50

Whether you make your own ice cream or buy it on specification from a local manufacturer, you need this book. It has many practical suggestions for retailing and service; also special chapters on the selection of manufacturing and storage equipment. There are 23 pages of pictures of specialty dishes. The book shows how high grade frozen foods can be made economically and advantageously in small quantity, as in the hotel or restaurant. It is a practical handbook on the making of ice cream, and is written in non-technical language so that it can be easily understood by those not familiar with ice cream production. The formulas are written for use in a forty-quart freezer, but may be easily adapted to one-half or one-quarter that amount, or for even smaller quantity. The recipes are carefully standardized and have been successfully used to yield products of uniformly high quality that can be sold at a consistent profit. For those who buy ice cream from a local manufacturer, and want to control the quality, Ice Cream For Small Plants enables them to specify formulas for an almost unlimited variety of frozen desserts. 180 pages, 5 x 71/2 inches, durable cloth binding.

The Vest Pocket Pastry Book (Meister) $1.00

This little book contains 500 recipes, includes 57 for hot puddings, pudding sauces, etc.; 77 for cold puddings, side dishes, jellies, etc.; 90 for ice creams, water ices, punches, etc.; 68 for pastes, patties, pies, tarts, etc.; 77 for cakes; 17 for icings, colorings, sugars, etc.; 60 for bread, rolls, yeast raised cakes, griddle cakes, etc., as well as 55 miscellaneous recipes. Mr. Meister wrote this book at the request of the editor of The Hotel Monthly, who had heard his work highly complimented by his employers, who said they believed him to have no superior as a first-class workman. The recipes, while given in few words, yet are easily understandable and have helped thousands of bakers to improve their work. Book is indexed; printed on bond paper.

The Vest Pocket Vegetable Book (Moore) $1.00

This book has done more to popularize the cooking and serving of vegetables in hotels and restaurants than any other book ever published. It was written with this idea. The author took particular pains to make this little volume a classic and his masterpiece, and he succeeded remarkably well. Into 120 pages he has condensed more information regarding the history, cultivation, nutritive qualities and approved forms of cooking and serving vegetables than can be found in any other book, no matter how large; and it has been demonstrated to be a book without mistakes. Recipes for soups, sauces, garnishings and salads supplement the general recipes. There are 78 ways of preparing potatoes, 19 of mushrooms, 19 of onions, 15 of cabbage, etc., 27 of beans, 15 of rice, 25 of tomatoes, and others in number in proportion to their importance. The vegetables are given with their English names and the French and German translations. The book is indexed and printed on bond paper.

The Book of Sauces (Senn) $1.00

Mr. Senn is the author of the famous Twentieth Century Cookery Book, The Menu Book, Practical Gastronomy, and ten other culinary books that have become standard in Europe, and that have extensive sale in America. His Book of Sauces is the most complete work of the kind that has ever been produced. It treats the subject thoroly from every angle and covers all kinds of sauces for meat, poultry, fish and salad dishes; also sweet sauces. This book is adapted not alone for the hotel and catering trades, but also for family use the world over. Epicures will find it invaluable for the suggestions and practical instructions, together with the culinary lore therein contained. Book is vest pocket size, printed on bond paper.

The Fish and Oyster Book (Kientz) $1.00

The author was for many years chef of Rector's (the noted sea foods restaurant in Chicago), is a handy vest pocket volume, the leaf measuring 3 x 61/2 inches. In this book Mr. Kientz tells in concise manner how to cook practically every kind of fish that is brought to the American market; and not only explains the method of cooking, but also the making of the sauces and the manner of service. Every recipe is given with its bill-of-fare name in English and its translation into the French. The recipes include also such dishes as frogs' legs, all kinds of shell fish, snails, terrapin, and the fish force-meats. Also there is an appendix with specimen fish and oyster house luncheon and dinner menus, with and without wines. The book is indexed, printed on bond paper, bound in flexible cover.

Economical Soups and Entrees (Vachon) $1.00

This book was written in response to a demand for a book that would tell how to prepare savory dishes from inexpensive materials at small cost; and, in particular, how to use up leftovers; by which is meant good cooked foods not served at a previous meal, and which have not in any way lost their marketable value in the sense of deterioration of quality, but which can be served in hotel or restaurant in the same appetizing manner that leftovers are served in well-to-do families. Mr. Vachon was selected to write this book because of his reputation as an economical chef. In it he has given recipes in particular for meat entrees of the savory order, stews, pies and croquettes, hash, salads and fried meats. The soups include creams, broths, bouillons, chowders, purees, pepper-pots and the like. It is two books in one, separately indexed, printed on bond paper, leaf 3 x 7 inches, bound in flexible cover.

Eggs In a Thousand Ways (Meyer) $1.00

This book gives more reliable information regarding eggs and their preparation for the table than can be found in any other book. Is indexed and cross indexed so that any method of cooking eggs and any of the garnishings can be referred to on the instant. The book starts with boiled eggs. Then (following the departmental index in alphabetical order) are cold eggs, 79 ways; egg drinks, 22 kinds; eggs in cases, 25 ways; in cocottes, 24 ways; mollet, 79 ways; molded in timbales, 29 ways; fried, 33; fried poached, 38; hard eggs, 32; miscellaneous recipes, 27; omelets in 210 ways; poached, 227 ways; scrambled, 123; shirred, 95; stuffed, hard, 34; surprise omelets, 9; sweet eggs, 16; sweet omelets, 38. The recipes are in condensed form. The book is vest pocket size, 150 pages, printed on bond paper.

Drinks (Jacques Straub) $1.00

This book is full of genuine pre-prohibition recipes for mixed Drinks. The author was wine steward of the famous Blackstone Hotel Bar in Chicago. It is an authoritative treatise on how mixed drinks should be made. In addition to 700 practical recipes, it has a preface by "Oscar" of the Waldorf, and an opening chapter outlining the care and medicinal value of wines.

We recommend "Drinks" as the book being used by the finest hotels and clubs, by connoisseurs of beverages, and as a book that is authoritative and exceedingly practical because it was written by one who knew how, and was first published in the days before prohibition (1914).

The Menu Translator (Duchamp & Jenning) $3.00

This book was formerly known as the "Universal Dictionary of Menus" and served as a guide to thousands of menu-makers, stewards, and chefs. Today, it has been completely revised, greatly enlarged and lists about 12,000 translations in French, English and German. Items are carefully arranged under 25 headings, making it easy to find any item. Now in its seventh edition, and one of the newest and most complete works of its kind. 137 pages, 5 x 71/2 inches.

Advertising of Hotels (Clarence Madden) $2.00

This is the first practical, comprehensive inquiry into hotel advertising ever made available. It is the only book which treats the problem of selling rooms and service in its entirety--promotion, publicity, "in-the-house", "word-of-mouth", copy, appropriation, media selection, and agency contact. Mr. Madden is acquainted with both sides of the advertising picture. His book brings the two into sharp focus and shows their proper relationship.... Anyone who is in any way affected by hotel advertising should be sure to have on hand a copy of "THE ADVERTISING OF HOTELS" for study, reference, and guidance.

The Van Orman System of Hotel Control $ .50

A book illustrating and describing the many forms used in the hotels of the Van Orman Chain of hotels.

American Plan Check System (Lewis) $1.00

Hospitality (McGovern) $1.00

The American Waiter (Goins) $1.00

This is the only published book that treats intelligently of the waiter's work from bus boy to head waiter, for both hotel and restaurant requirements. Interspersed are chapters on the care of table wares, salad making, table setting, carving, dishing up, handling of sea foods, building of banquet tables, and many other useful items of information. The book is illustrated, vest pocket size, printed on bond paper.

The Hotel Monthly Bookshop John Willy, Inc. 950 Merchandise Mart Chicago 54, Illinois