The Project Gutenberg eBook of The Hotel St. Francis Cook Book, by Victor Hirtzler.

MISCELLANEOUS

Alligator pear cocktail, May 14
Anchovy butter, July 8
Apple dressing, Nov. 27
Bain marie, Jan. 26
Boneless squab, en aspic, July 17
Bouquet garni, Nov. 7
Breast of chicken en aspic, July 26
Brown Betty, April 9
Calf's foot jelly, July 12
Champagne punch, July 31
Cheese straws, March 1
Chestnut dressing, Nov. 27
Chicken jelly, July 15
Claret punch, July 26
Cocktail sauce, for oysters, Jan. 23
Cold beef à la mode, July 15
Cold celery broth, Aug. 27
Cold pheasant pie, July 10
Croustades, Feb. 23
Croustades Financière, March 2
Croustades Laguipierre, March 10
Croûtons Diablé (for soup), May 7
Croûtons Parmesanne, May 13
Dressing for chicken, turkey, pig, etc., Nov. 27
Dumplings for stews, pot pies, etc., Sept. 25
D'Uxelles, Jan. 10
Écrevisse butter (crayfish), Dec. 25
Fish broth, July 20
Fleurons, Nov. 29
Flour dumplings, Nov. 10
Forcemeat—tongue and truffles, March 19
Fricadellen (balls of cooked meat), May 14
Gelée (meat jelly), Dec. 1
Gnocchis à la Romaine, June 25
Gnocchis au gratin, June 25
Golden buck, March 3
Green coloring (vert d'epinards), Feb. 13
Hangtown fry, March 4
Icings or frosting, Nov. 24
Julienne, Jan. 19
Kalter aufschnitt, July 14
Kalte schahle, Sept. 17
Koenigsberger klobs, May 15
Lemonade, July 30
Lobster butter, Dec. 25
Lobster corals, March 20
Macaroni Caruso, Aug. 30
Macaroni in cream, Dec. 18
Meat croquettes, Oct. 11
Mince meat, Nov. 22
Mixed grill, Jan. 26
New England boiled dinner, Jan. 12
Noodles, Jan. 20
Noodles, Polonaise, Feb. 25
Ombrelle d'Ostende, June 13
Orangeade, July 30
Oyster crab patties, Sept. 16
Pastry cream, Nov. 24
Pâte dough, July 10
Pistache icing, Dec. 4
Pumpkin pulp, Aug. 2
Purée of game, Feb. 20
Raisin cocktail, March 20
Rice stuffing, Nov. 13
Royal butter (pastry), Sept. 12
Schlemmorbroedchen, July 31
Shrimp patties, Aug. 11
Soubise, for stuffing chops, etc., Jan. 14
Spaghetti, Caruso, April 7
Spaghetti in cream, May 26
Spaghetti Milanaise, Nov. 21
Spätzel, March 5
Steak Tartare, July 21
Stock for soup, Nov. 14
Stuffed olives, May 17
Terrine de foie gras à la gelée, Dec. 1
Terrine de foie gras en aspic, July 12
Terrine de foie gras en aspic, July 24
Tournedos, Feb. 5
Vol au vent patty shells, Jan. 25
Vol au vent, Toulouse, Dec. 15
Welch Rabbit, Nov. 28
Welch rabbit, Special, Oct. 25
Whipped cream, June 3
Yorkshire buck, May 1
Yorkshire pudding, Nov. 21

MUTTON

Chops, Argenteuil, Aug. 9
Chops, Bignon, Oct. 8
Chops, braised, May 7
Chops, Daumont, Feb. 23
Chops, grilled, Nov. 26
Chops, Maison d'Or, July 15
Chops, Robinson, Feb. 16
Chops, Signora, March 10
English chop, Kentucky sauce, Aug. 29
English chop, Tavern, Feb. 26
English chops, XX Century Club, May 24
Leg, à la Busse, Feb. 20
Leg, boiled, caper sauce, Dec. 11
Leg, Bretonne, March 9
Leg, Choiseul, April 27
Leg, Clamart, March 23
Leg, Mexicaine, Aug. 17
Leg, Réforme, Feb. 28
Leg, roasted, Jan. 26
Loin, Charcutière, Dec. 17
Rack, roasted, April 14
Saddle, roasted, April 3
Shoulder, Budapest, Oct. 14

OMELETS

Argentine, June 28
Au cognac, April 29
Au confiture, Dec. 12
Bayonnaise, Sept. 15
Célestine, Sept. 8
Cherbourg, Oct. 18
du Czar, Nov. 2; Dec. 18
En surprise, March 8
Fines herbes, April 11
Impératrice, Aug. 23
Levy, Aug. 7
Lorraine, Dec. 16
Louis XIV, Feb. 8
Meissonier, July 23
Plain, and for sweet dessert, Oct. 27
Potato, March 11
Robespierre, April 2
Schofield, April 20
Soufflée, March 8
Spanish, March 6
Suzanne, March 1
Vogeleier, Jan. 16
With cèpes, May 9
With chives, Aug. 19
With egg plant, June 9
With ham, Dec. 11
With jelly, Nov. 7
With kidneys, March 27
With onions, May 17
With oysters, Jan. 2
With parsley, June 3
With peas, Sept. 29
With potatoes, June 23
With soft clams, Jan. 9
With soft clams, Newburg, Feb. 5
With strawberries, Oct. 27
With Virginia ham and peppers, Feb. 27

OYSTERS

À la Hyde, Dec. 12
À l'Ancienne, Feb. 18
À la Poulette, Dec. 6
Angels on horseback, April 26
Baked, au Gruyère, Sept. 4
Bellevue, Oct. 24
Broiled, Sept. 16
Broth, April 8
Cocktail, Jan. 23
Curried, April 8
En brochette, Sept. 28
En brochette, à la Diable, Sept. 28
Kirkpatrick, Jan. 31
Louis, Sept. 25
Mignonnette, April 17
Mornay, Sept. 13
Newburg, Sept. 8
On half shell, Oct. 27; Nov. 4
Oysters or crab, Poulette, March 22
Pickled, cold, Nov. 13
Stewed, Jan. 13
Sûpreme, St. Francis, May 3
Victor, March 10
Victor Hugo, Sept. 23
Yaquino, Jan. 10

PASTRY

Alexandria pudding, July 25
Almond cake, April 5
Almond cream cake, April 5
Almond rocks, July 21
Allumettes, June 7
American gugelhoff, Oct. 2
Angel cake, or Angel food, June 18
Anise seed cake, Feb. 20
Anise toast, Sept. 19
Anisette cake, July 29
Apple cobbler, July 16
Apple cottage pudding, July 11
Apple Moscovite, Feb. 22
Apple snow, Oct. 14
Apple strudel, April 13
Apple turnover, May 30
Apricot cobbler, July 16
Apricot layer cake, Feb. 27
Apricot meringue, July 18
Baba au rhum, Dec. 26
Baisés (chocolate drops), Sept. 20
Baked apple roll, June 15
Baked apricot roll, June 15
Baked blackberry roll, June 15
Baked huckleberry roll, June 15
Baked loganberry roll, June 15
Banana whipped cream, Oct. 1
Bavarois à la vanille, Dec. 21
Bavarois à la vanille with Bar le Duc, Feb. 2
Bavarois Noisette, March 28
Bavarois, raspberry, Jan. 29
Beignets soufflés, June 14
Berliner pfannenkuchen, June 30
Bird's nests, July 30
Blackberry meringue, July 18
Black cake, Sept. 16
Blanc mange aux fruits, June 16
Blanc mange aux liqueurs, June 16
Blanc mange, chocolate, June 16
Blanc mange, coffee, June 16
Blanc mange, vanilla, June 16
Boiled custard, July 15
Boston brown pudding, July 11
Bouchettes, June 15
Bouchettes Palmyra, July 15
Brandy sauce, Feb. 17
Bread custard pudding, July 8
Brioche, Oct. 26
Brown Betty, April 9
Cabinet pudding, Jan. 31
Cakes, assorted, Nov. 17
Cannelons à la crème, May 28
Caramel custard, Jan. 28
Caroline cake, March 16
Charlotte Russe, April 16
Cheese cake, Oct. 25; Jan. 14
Cherry tartelette, Dec. 11
Chocolate bouchettes, June 15
Chocolate éclairs, Nov. 24
Chocolate layer cake, Feb. 27; Dec. 9
Chocolate macaroons, April 6
Chocolate profiterole, Jan. 20
Chocolate pudding, cold, Sept. 21
Cinnamon cake, July 3
Cocoa cake, April 9
Cocoanut pudding, July 8
Coffee bouchettes, June 15
Coffee cake, Oct. 26
Coffee cake dough, June 30
Coffee cream cake, July 3
Coffee custard, April 20
Coffee fruit cake, July 3
Cold chocolate sauce, Sept. 21
Compote with rice, July 31
Cornet à la crème, May 28
Corn starch blanc mange, Aug. 24
Corn starch blanc mange with berries, Aug. 24
Corn starch blanc mange with Sabayon, Aug. 24
Corn starch blanc mange, stewed fruits, Aug. 24
Corn starch food (for invalids), Aug. 24
Corn starch pudding, July 1
Cottage pudding, July 11
Cream fritters, June 5
Cream puffs, Nov. 24
Cream sauce, Jan. 24
Crêpes suzette, Oct. 5
Croute à l'Ananas (pineapple crust), July 23
Croute aux fruits (fruit crust), July 23
Crullers, June 30
Crusts with apples, Sept. 28
Crusts with peaches, Sept. 28
Crusts with pears, Sept. 28
Cup custard, Jan. 26
Danish apple cake, Oct. 13
Dariole Duchesse, Sept. 2
Dartois Chantilly, April 23
Devil cake, Sept. 20
Diplomate pudding, March 18
Doughnuts, June 30
English rice pudding, April 24
Frankfort pudding, April 21
French layer cake, Feb. 27
French pastry, Feb. 13
French sponge cake (Génoise lègere), Oct. 2
Fried cream, March 11
Fritters, surprise, July 20
Fruit cake, Nov. 10
Fruit cake (white), Feb. 25
German almond strips, June 23
German apple cake, Oct. 30
German coffee cake, July 3
German huckleberry cake, June 24
Gingerbread, Oct. 8
Ginger snaps, May 15
Hard sauce, Feb. 17
Hazelnut macaroons, Oct. 1
Homemade apple pudding, March 20
Homemade cookies, Feb. 2
Honey cake, June 23
How to cook sugar to a blow, June 21
Icing or frosting, Nov. 24
Imperial pancake, April 26
Italian meringue, June 21
Italian wine sauce, Sept. 21
Jam roll pudding, April 27
Jelly roll, May 29
Kisses, June 7
Lady cake, Sept. 4
Lady fingers, Nov. 17
Langues de chat, June 23
Layer cake, Feb. 27; Dec. 9
Lemon butter filling, Aug. 10
Lemon cake, Aug. 10
Lemon darioles, Aug. 16
Lemon sauce, March 27
Macaronade Célestine, July 15
Macaroons, Nov. 17
Macaroons, fancy, Nov. 18
Meringue à la crème, Chantilly, Dec. 1
Meringue peaches, March 10
Meringue shells, Oct. 27
Mint wafers, Oct. 17
Mirlitons, Aug. 26
Mirlitons au rhum, Sept. 4
Moka cake (Mocha cake), Feb. 18
Napoleon cake, Feb. 16
Orange cake, Aug. 10
Orange butter filling, Aug. 10
Orange darioles, Aug. 16
Orange sauce, March 27
Pastry cream, Nov. 24
Patience cake, July 18
Peaches, Bourdaloue, May 13
Peach cobbler, July 16
Peach meringue, July 18
Peach whipped cream, Oct. 1
Pears Bourdaloue, April 28
Pear cobbler, July 16
Pears Piedmont, Oct. 3
Pie paste, Dec. 8
Pineapple Créole, April 14
Pink pudding, Victor, Oct. 26
Pistache éclairs, Dec. 4
Plum pudding, Feb. 17
Pommes d'arbre 1915 (apple), March 28
Pound cake, Nov. 10
Prune soufflé, March 23
Pudding Gastaner, April 8
Pudding Rossini, March 27
Pudding soufflé, Dame Blanche, May 12
Puff paste, Nov. 14
Puff paste baskets, Aug. 7
Puff paste roses, Aug. 1
Puff paste sandwich, Aug. 9
Raspberry meringue, July 18
Raspberry shortcake, April 11
Raspberry whipped cream, Oct. 1
Rice croquettes, July 31
Rice darioles, Sept. 10
Rolled oats pudding, Jan. 24
Roly poly pudding, Oct. 7
Royal butter, Sept. 12
Royal cake, Sept. 12
Royal icing, June 7
Sabayon sauce, April 21
Sand tart (sablé), March 9
Savarin au kirsch, Dec. 26
Savarin Chantilly, Dec. 26
Savarin Mirabelle, Dec. 26
Savarin, Montmorency, Dec. 26
Snails, July 4
Sponge cake, March 16
Strawberry meringue, July 18
Strawberry shortcake, April 11
Strawberry shortcake, old fashioned, April 11
Strawberry whipped cream, Oct. 1
Streusel cake, July 3
Tango cake, Sept. 18
Tartelette au Bar le Duc, Jan. 16
Tartelette of pears, Oct. 30
Tipsy parson, July 15
Tutti frutti pudding, Oct. 8
Vanilla cream sauce, Jan. 24
Vanilla custard with meringue, July 15
Vanilla darioles, Aug. 16
Wedding cake, Oct. 4
Whipped cream in cup, Aug. 22
Wine sauce, July 16

Apple, Dec. 8
Apricot, March 26
Banana, Oct. 3
Banana cream, May 23
Blackberry, March 26
Chocolate cream, Sept. 19
Cherry, March 26
Cocoanut custard, April 20
Cocoanut meringue, April 20
Currant, March 26
English currant, March 26
English gooseberry, March 26
English grape, March 26
English huckleberry, March 26
English rhubarb, March 26
Gooseberry, March 26
Lemon custard, April 20
Lemon meringue, April 20
Lemon pie, special, April 20
Lemon pie, special, Oct. 22
Meringue paste for pie, April 20
Mince, Nov. 22
Orange custard, April 20
Orange meringue, April 20
Peach, March 26
Pear, March 26
Pineapple, March 26
Pumpkin pie, Aug. 2
Pumpkin pie pulp, Aug. 2
Raspberry, March 26
Raspberry cream, May 23
Strawberry, March 26
Strawberry cream, May 23
Vanilla custard, April 20; Nov. 2
Vanilla meringue, April 20

PORK

Bacon and cabbage, Feb. 10
Bacon, fried, Nov. 5
Blood pudding, Dec. 21
Blood pudding, sauce Robert, May 30
Buckwurst, hot, March 21
Breakfast sausages, Dec. 13
Chops, Badoise, July 23
Deviled ham, Sept. 13
Ham and spinach, boiled, April 12
Ham, boiled, Leonard, March 19
Ham croquettes, Aug. 17
Ham, fried, Oct. 29
Ham, pickled, Dec. 18
Imported Frankfurter sausages, Aug. 19
Loin, baker's oven style, March 15
Loin, roasted, Oct. 27
Pig's feet, boiled, Nov. 24
Pig's feet, broiled, chili sauce, Feb. 7
Pig's feet, broiled, special, Nov. 24
Pig's feet, St. Menehould, July 2
Pig's knuckles and sauerkraut, Sept. 16
Spareribs, broiled, with lentils, Feb. 2
Sugar-cured ham glacé, Aug. 23
Virginia ham, broiled, May 12
Virginia ham croquettes, Aug. 17
Virginia ham glacé, Aug. 8

POTATOES

À la Reine, Jan. 10
Allumette, June 4
Alsatian, March 30
Anna, Jan. 11
Au gratin, Nov. 12
Baked, sweet, with sugar, Sept. 12
Bischwiller, Sept. 9
Brioche, Sept. 1
Broiled, sweet, Feb. 1
Browned hashed, Jan. 2
Candied, sweet, April 19
Château, Oct. 31
Cléo, Dec. 24
Cottage fried, July 2
Croquettes, Oct. 28
Delmonico, Nov. 4
Duchesse, Nov. 25
En surprise, Aug. 28
Flambé, sweet, with rum, April 23
Fondante, April 3
French fried, Nov. 6
Gauffrette, Feb. 21
Gendarme, Nov. 8; Dec. 20
Georgette, Nov. 29
Hollandaise, Nov. 1
Jeanette, April 16
Julienne, Nov. 15
Laurette, Nov. 5
Lorraine, Nov. 9
Louis, Aug. 18
Lyonnaise, Oct. 30
Maître d'hôtel, Jan. 5
Marquise, June 1
Mashed, au gratin, Jan. 19
Mashed browned, Nov. 7
Nature, Nov. 5
O'Brien, Feb. 6
Olivette, Jan. 17
Paille (straw), Nov. 18
Pancakes, July 2
Paprika, Nov. 26
Parisian, Feb. 11
Parisienne, Hollandaise, Aug. 6
Paul Stock, Oct. 7
Palestine, March 30
Persillade, March 13
Pont neuf, Dec. 25
Potato cakes, March 1
Rissolées, Dec. 15; Jan. 17
Ritz, March 12
Saratoga chips, Nov. 26
Sauté, sweet, Feb. 24
Southern style, sweet, Jan. 25
Southern, No. 2, sweet, April 22
Soufflée, Dec. 2
St. Francis, Nov. 4
Steamboat fried, Sept. 18
Sweet potatoes (see Southern)
Sweet potato pudding, Oct. 24
Sweet potato croquettes, March 30
Sybil, Feb. 21
Waffle, Feb. 21
York, Sept. 13

PRESERVES, JELLIES, PICKLES

Apples and quinces, canned, July 6
Apple butter, July 6
Apple jelly, May 11
Apples spiced sweet, Aug. 12
Apricot marmalade, June 17
Artichokes pickled, Sept. 29
Blackberry cordial, for medicinal purposes, July 14
Blackberry jam, May 11
Blackberry jelly, May 11
Cherry preserves, June 17
Cherries brandied, June 17
Cherries jellied, July 14
Cherries spiced, Aug. 12
Cider, boiled, May 19
Citron preserves, March 29
Crab apple marmalade and jelly, June 17
Cranberry jelly, June 17
Cucumber sweet pickles, ripe, Sept. 29
Currant jelly, June 12
Fig jam, July 14
Fruits, dried, stewed, Aug. 29
Glacé fruits, Aug. 1
Gooseberry jam, Aug. 12
Grape jelly, Aug. 12
Grape juice, sweet, Sept. 30
Green gage plums preserved, June 17
Lemon or orange peel, candied, July 14
Limes, to preserve, July 14
Mince meat, canned, Sept. 30
Nasturtion seeds pickled, Sept. 29
Onions, pickled, Sept. 29
Orange or lemon brandy for flavoring, Aug. 1
Peaches, brandied, June 17
Peaches, sweet pickled, Sept. 29
Peach marmalade, June 17
Pears, baked, for canning, Aug. 1
Pears, peaches or plums, canned, July 6
Pears, preserved, March 29
Pickles, Sept. 29; May 10
Pineapple preserves, March 29
Preserves—amount of fruit required, May 11
Pumpkin or squash, to can, Sept. 30
Quince jelly, March 29
Raspberry juice, May 19
Raspberry or loganberry jam, May 11
Spiced vinegar, for pickles, Aug. 12
Strawberries, canned, May 11
Strawberry preserves, May 11
Tomatoes, pickled, green, Sept. 29
Tomatoes, spiced, Aug. 12
Tomato preserves, July 6
Vanilla brandy, July 14
Violets preserved, Sept. 30
Watermelon preserves, July 6

SALADS

Algérienne, Oct. 25
Alligator pear, Feb. 22
Anchovy, Nov. 25
Américaine, Dec. 16
Asparagus tips, Oct. 30
Avocado, French dressing, Oct. 23
Beets, pickled, Oct. 31
Brazilian, Nov. 4
Brésilienne, July 13
Bretonne, June 27
Cauliflower, July 7
Celery mayonnaise, Nov. 10
Celery root, field and beet, Dec. 20
Celery Victor, Nov. 4
Cendrillon, June 25
Château de Madrid, Aug. 15
Chicken, Victor, Jan. 3
Chicory, Oct. 28
Chiffonade, Nov. 26
Chilian, Aug. 10
Cole slaw, Nov. 5
Cole slaw, ravigote, April 19
Cosmopolitan, Aug. 6
Crab, Feb. 16
Crab, Louis, May 7
Cucumber salad, Jan. 9
Culemo, sliced, Aug. 4
Cupid d'azure, July 19
Dandelion, April 12
Dandelion, German style, April 12
Doucette, Nov. 20
Écrevisse, Gourmet, Nov. 23
Egg, Sept. 12
Endive, Dec. 3
Endive, with beets, Aug. 15
Escarole, Oct. 28
Field, Oct. 30
Fresh vegetable, Jan. 17
Herring, July 29
Herring, Moscovite, Sept. 7
Imperial, July 1
Italian, Jan. 14
Knickerbocker, May 9
Lentil, Feb. 2
Lettuce, Oct. 29
Lettuce and tomato, March 23
Livermore, Dec. 15
Lobster, Jan. 2
Lobster with anchovies, Jan. 2
Lorenzo, Sept. 17
Lorette, Oct. 18
Louis, July 26
Louise, July 20
Majestic, July 17
Mirabeau, Jan. 7
Nivernaise, Dec. 19
Olga, Nov. 25
Orloff, June 18
Panache, May 12
Pear, mayonnaise, Oct. 19
Potato, Nov. 11
Purée of potato, June 8
Rachel, June 15
Ravachol, Nov. 29
Red cabbage, July 31
Rejane, Dec. 19
Romaine, Oct. 29
Russe, Jan. 28
Salad dressing, Oct. 23
Shrimp, Nov. 15
Shrimp, Anastine, Sept. 19
Stanislaus, Dec. 29
String bean, May 23; Dec. 24
String bean and tomato, Sept. 6
Tomatoes, sliced, Nov. 2; Nov. 16
Tosca, Dec. 29
Tuna, Nov. 6
Waldorf, Nov. 19
Watercress, Feb. 16
White bean, Aug. 2

SALAD DRESSING

Egg, Dec. 28
Escoffier, Aug. 31
French, Oct. 27
Roquefort, Jan. 19
Russian, June 23
Salad, Oct. 23
St. Francis, Oct. 25
Thousand Island, Nov. 9
Victor, April 21
With chapon, June 2

SANDWICHES

Bread and butter, Nov. 11
Carême, April 5
Chicken, Nov. 8
Cream of almond, April 9
Créole, April 9
Dubney, April 9
Olive, April 9
Schlemmerbroedchen, July 31
Windsor, April 9

SAUCES

Allemande, March 4
Anchovy, Jan. 29
Anchovy butter, Nov. 21
Anglaise, Dec. 29
Au vin blanc, Oct. 30
Béarnaise, Jan. 13
Béarnaise tomatée, Jan. 13
Béchamel, Oct. 28
Bercy, Feb. 7; Oct. 31
Bordelaise, Nov. 8
Bread, Jan. 9; Feb. 15
Bread crumbs, Jan. 9; Feb. 15
Brown butter, Nov. 10
Brown gravy, Nov. 14
Cardinal, May 3
Caper, Dec. 11
Celery, Aug. 21
Chambord, Aug. 30
Champagne, Aug. 8
Choron, Jan. 13
Colbert, Nov. 19
Cranberry, Sept. 17
Cream, Oct. 28
Créole, Dec. 13
Curry, Dec. 19
Devil, April 30
Diplomate, June 1
Écrevisse, July 28
Egg, Oct. 28
Estragon (tarragon), April 15
Fidgi, May 14
Figaro, cold, Aug. 7
Flamande, Aug. 20
Fleurette, Nov. 4
Forestière, Nov. 21
Génoise, Nov. 1
Giblet, March 14
Golfin, Dec. 19
Green Hollandaise, Feb. 13
Hollandaise, Oct. 27
Horose, Dec. 16
Horseradish, cold, English style, Nov. 3
Horseradish en bouillon, Nov. 3
Horseradish in cream, Nov. 3
Hussarde, June 16
Indian soy, Aug. 31
Italienne, Dec. 3
Kentucky, Aug. 29
Lobster, Sept. 17
Madère, Nov. 4
Maître d'hôtel, Oct. 30
Marinière, March 4
Maximilienne, Sept. 11
Mayonnaise, Oct. 31
Meunière, Dec. 17
Mignonnette, Nov. 27
Mint, Dec. 15
Montebello, Aug. 6
Mornay, Dec. 15
Mousseline, Nov. 5
Mustard, Jul. 19; Nov. 30
Newburg, Feb. 5
Nonpareil, Aug. 16
Olive, April 30
Oyster, Jan. 16
Paprika, Nov. 26
Pepper, May 29
Périgord, March 7; Dec. 6
Périgordine, Nov. 23
Périgueux, March 7
Pink mayonnaise, Jan. 14
Piquante, Nov. 18
Poivrade, Feb. 28
Port wine, March 4; Aug. 11
Poulette, Nov. 22
Rémoulade, Dec. 30
Riche, Dec. 21
Robert, May 23
Rougemont, Sept. 1
Shrimp, Dec. 4
Soubise, Jan. 14
Special, Nov. 24
Suprême, Nov. 13
Sweet-sour, March 1
Tarragon (estragon), April 15
Tartar, Nov. 6
Venitienne, May 26
Verte, April 25
Vinaigrette, Dec. 31
White wine, Oct. 30

SHELL FISH

Crab à la Louise, March 22
Crab, boiled, Nov. 19
Crab cocktail, Crêmière, July 2
Crab cocktail, Victor, March 24
Crab, curried, April 7
Crab, deviled, Jan. 30
Crab, deviled, in shell, April 17
Crab en brochette, April 6
Crab meat au gratin, March 22
Crab meat, au beurre noisette, Nov. 19
Crab meat, Belle Helene, March 23
Crab meat, Gourmet, March 22
Crab meat in chafing dish, March 22
Crab meat in cream, Dec. 30
Crab meat, Monza, Dec. 30
Crab meat, Suzette, March 22
Crab or oysters, Poulette, March 22
Crab, Portola, April 13
Crab, ravigote, cold, May 9
Écrevisses en buisson, Nov. 7
Écrevisses, Georgette, Oct. 16
Écrevisses, Lafayette, June 3
Écrevisses, mayonnaise, Nov. 29
Mousse d'écrevisses, July 28
Lobster, baked, Cardinal, Sept. 26
Lobster, baked, Lincoln, June 28
Lobster, Becker, July 9
Lobster, broiled, Dec. 24
Lobster croquettes, Dec. 23
Lobster en court bouillon, Aug. 22
Lobster, stuffed, Jan. 5
Lobster, Newburg, Nov. 8
Lobster, Thermidor, Jan. 22
Mussels, Marinière, March 4
Scallops à la Mornay, March 2
Scallops, Newburg, Feb. 24
Shrimps with mushrooms, March 25
Terrapin, how to boil, March 21
Terrapin au beurre, Sept. 20
Terrapin, Baltimore, March 21
Terrapin, Jockey Club, March 21
Terrapin, Maryland, March 21

SHELL FISH—CLAMS

Bâtelière, March 6
Créole, Feb. 1
En cocotte, Californienne, July 3
Fried soft clams, Tartare, Aug. 26
Little necks on half shell, Nov. 5
Scalloped, Aug. 3
Soft clams, Newburg, Feb. 5
Stuffed, July 7
With wine sauce, April 5

SOUPS
CONSOMMÉ

Ab-del-Cader, June 14
Allemande, June 22
Alexandria, Aug. 1
Andalouse, June 16
Aux éclairs, May 18
Aux pluches, May 26
Aux quenelles, April 14
Aux quenelles, Doria, May 22
Bellevue, Dec. 5
Bohémienne, June 28
Bouillon, Nov. 3
Bretonne, Jan. 22
Brunoise, Dec. 10
Brunoise and vermicelli, Sept. 3
Cameroni, July 11
Camino, March 17
Caroline, June 2
Celery and rice, Aug. 19
Céléstine, April 28
Charles Quint, July 8
Chartreuse, Sept. 20
Châtelaine, Aug. 26
Chevalièr, July 23
Chicken broth, Oct. 29
Chiffonnade, May 3
Cialdini, Nov. 20
Clam broth, Dec. 5
Clam broth, Chantilly, Dec. 5
Colbert, Feb. 25; Aug. 22
Crème de volaille, Jan. 14
Créole, June 24
Croûte au pot, May 5
D'Artagnan, Jan. 12
Daumont, April 16
De la mariée, Jan. 16
Diable, May 14
Diane, Oct. 21
Ditalini, Dec. 13
Doria, Dec. 2
Du Barry, March 11
Favorite, Jan. 7
Federal, Sept. 5
Fermière, Aug. 12
Fleury, Dec. 22
Florentine, Feb. 21; July 4
Frascati, Oct. 3
Garibaldi, July 15
Georgia, Oct. 1
Gumbo, strained, in cups, Feb. 27
Impératrice, Jan. 18
Inauguration, July 28
Irma, June 18
Italian paste, Aug. 24
Japonnaise, June 4
Julienne, Jan. 4
Léopold, Oct. 17
Madrilène, Dec. 29
Magadore, June 26
Marchand, June 6
Marie Louise, July 2
Massenet, Dec. 21
Medina, Sept. 29
Monaco, Aug. 8
Monte Cristo, July 26
Montesquieu, Aug. 17
Napier, Sept. 13
National, Sept. 27
Nelson, Oct. 12
Niçoise, July 6
Noodles, Oct. 6
Oriental, Aug. 10
Orleans, Dec. 20
Oyster broth, April 8
Palestine, July 13
Parfait, April 6; Jan. 24
Paysanne, Aug. 6
Pemartin, Oct. 8
Perles de Nizam, May 24
Plain, Oct. 27
Portugaise, Sept. 9
Printanièr, April 30
Profiteroles, May 28
Rachel, Feb. 17
Rivoli, Dec. 17
Ravioli, May 12
Rothschild, Aug. 4
Royal, Nov. 21
Royal, with carrots, May 8
Royal, green, Sept. 22
Royal, red, Sept. 22
Russe, April 26
Sago, Nov. 7
Sarah Bernhardt, May 20
Scotch, Jan. 11
Sévigné, I, Dec. 1
Sévigné, II, April 18
Sicilienne, July 21
Soubise, April 22
Stuffed cabbage, Sept. 15
Tapioca with écrevisse butter, Aug. 29
Talleyrand, July 17
Tapioca, Nov. 11
Théodora, April 20
Tosca, May 16
Turbigo, June 10
Trianon, Jul. 19; Sept. 22
Vanderbilt, July 30
Vivieurs, May 7
Valentienne, May 10; June 20
Venitienne, May 30
Vermicelli, Feb. 10
Xavier, June 22

CREAM SOUPS

Algérienne, May 25
Artichokes, June 11
Asparagus, Nov. 26
Asparagus, Favori, Oct. 18
Crème Bagration, May 17
Bananas, March 5
Bisque d'écrevisses, Dec. 25
Bisque of California oysters, Jan. 9
Bisque of clams, Nov. 22
Bisque of crabs, Jan. 23
Cardinal, May 27
Cauliflower, Oct. 31
Celery, Nov. 2
Celery, Kalamazoo, Feb. 8
Chicken, Nov. 9
Chicken à la Reine, Dec. 17
Chicken, Hortense, April 1
Congolaise, May 31
Corn and onions, Sept. 17
Countess, June 25
Endives, Dec. 6
Farina, March 7
Farina lié, Sept. 10
Flageolets, July 24
Frogs' legs, Feb. 24
Green corn, I, March 9
Green corn, II, June 3
Lettuce, March 2
Lima beans, Feb. 19
Maintenon, Jan. 18
Parisienne, April 13
Parsnips, April 29
Parsnips, II, June 17
Pea, Oct. 15
Pea, Suzon, Oct. 15
Pea, St. Germain, Oct. 15
Potatoes, Nov. 8
Reine Mogador, April 6
Rice, Dec. 28
Summer squash, cream of, Oct. 10
Watercress, July 22

THICK SOUPS
(Potage)

Bean and cabbage soup, Sept. 21
Burned farina soup, April 24
Cabbage soup, Normande, June 15
Chicken okra, Dec. 7
Chicken, Brésilienne, June 27
Chicken, Florentine, Aug. 18
Chicken, Française, Oct. 9
Chicken, Mulligatawney, July 14
Chicken, Piedmontaise, July 16
Chicken, Portugaise, July 5
Chicken, San Remo, Sept. 23
Clam chowder, Dec. 5
Clam chowder, Boston style, March 24
Clear green turtle, April 2
Cold celery broth, Aug. 27
Cooper soup, May 23
Crab gumbo, July 20
Croute Bretonne, July 3
Ditalini, à la Royal, Sept. 16
Farina, Francis Joseph, May 2
Fish broth, July 20
Fish broth with whipped cream, Sept. 1
Fish chowder, April 20
German carrot soup, Sept. 7
German lentil, March 29
Giblet, à l'Anglaise, Oct. 29
Hare soup, Uncle Sam, Oct. 5
Homemade clam soup, Sept. 25
Hungarian, Oct. 11
Lamb broth à la Grecque, May 6
Lamb broth, à la Reine, Aug. 2
Lamb broth, Olympic Club, June 9
Lobster chowder, Dec. 5
Macaroni soup with leeks, Sept. 6
Mock turtle, Feb. 15
Mutton, Kitchener, Sept. 8
Onion and tomato, Oct. 7
Onion, au gratin, March 1; Nov. 15
Oyster, family style, Nov. 12
Oxtail, English style, Feb. 1
Pannade, March 3
Pea, with vermicelli, Aug. 14
Petite marmite, Dec. 24
Potage à l'Anglaise, Jan. 7
Potage Albert, May 29
Potage Alexandra, Dec. 20
Potage Américaine, Dec. 31
Potage Andalouse, Jan. 17
Potage Arlequin, June 13
Potage Bagration, Jan. 11
Potage Bonne Femme, Dec. 26
Potage Bouquetière, Oct. 20
Potage Bourgeoise, Aug. 27
Potage Brunoise with rice, Aug. 20
Potage Cambridge, Nov. 13
Potage Cameroni, Aug. 7
Potage Champenoise, Oct. 14
Potage Châtelaine, April 11
Potage Coburg, July 9
Potage Colbert, Aug. 28
Potage Coquelin, March 23
Potage Dagobert, July 10
Potage Dieppoise, Aug. 15
Potage Duchesse, Dec. 24
Potage Esau, March 25
Potage Faubonne, Dec. 22
Potage Ferneuse, Oct. 19
Potage Flamande, Dec. 27; Dec. 16
Potage Fontange, May 15
Potage Carpure, Sept. 19
Potage Gentilhomme, Jan. 19
Potage Grande Mère, Jan. 10
Potage Grenade, Oct. 16
Potage Hollandaise, Dec. 10
Potage Honolulu, July 7
Potage Italienne, Aug. 16
Potage Jackson, Dec. 30
Potage Kroumir, Feb. 23
Potage Lamballe, Nov. 5
Potage Livonien, Oct. 22
Potage Lord Mayor, July 13
Potage maintenon, Sept. 2
Potage Marie Louise, Jan. 15
Potage Marquis, Jan. 5
Potage Mathilda, Dec. 23
Potage McDonald, Jan. 20; July 29
Potage Mexicaine, July 31
Potage Mongol, Dec. 13
Potage Montglas, Aug. 31
Potage Nassau, Aug. 13
Potage Navarraise, Sept. 28
Potage Parmentier, Aug. 11
Potage Paysanne, June 19
Potage Plessy, Aug. 30
Potage Portugaise, April 12
Potage Quirinal, Jan. 8
Potage Reine Margot, Dec. 21
Potage Ruffo, Sept. 4
Potage Santé, Nov. 19
Potage Saxe, April 7
Potage Schorestène, Sept. 30
Potage Solferino, April 4
Potage St. Marceau, July 1
Potage Talleyrand, Feb. 5
Potage tapioca, Crécy, Jan. 30
Potage Turinoise, May 13
Potage Velour, July 27
Potage Venitienne, Jan. 13; April 8
Potage vert pré, July 18
Potage Viennoise, April 8
Potage Villageois, Oct. 13
Potage Voisin, Feb. 13
Potage Waldaise, Feb. 11
Potage Westmoreland, Feb. 18
Potato and leek soup, Nov. 7
Potato soup, Faubonne, April 5
Potato, Dieppoise, April 23
Pot au feu, March 15
Purée Camelia, May 21
Purée Céléstine, March 20
Purée Crécy, Jan. 26
Purée d'Artois, March 8
Purée of cucumbers, June 21
Purée of game, Nov. 18
Purée of game, St. Hubert, Nov. 18
Purée of green asparagus, April 27
Purée of lentils, Oct. 30
Purée of lentils with tapioca, Aug. 21
Purée of lima beans, Dec. 14
Purée of peas, plain, Oct. 27
Purée of peas, aux croutons, Oct. 27
Purée of peas, Varsovienne, Oct. 27
Purée of peas with noodles, Sept. 12
Purée of pheasant, St. Hubert, Feb. 10
Purée of potatoes, March 20
Purée of red kidney beans, May 4
Purée of spinach, April 19
Purée of tomatoes, Oct. 28
Purée of tomatoes with rice, Nov. 8
Purée of turnips, Caroline, Aug. 25
Purée of white beans, Dec. 18
Purée of white beans, Allemande, Aug. 23
Purée of white beans, Soubise, May 9
Purée paysanne, March 16
Purée St. Germain, April 15
Rice soup, à l'Allemande, July 25
Rice, Palmero, Aug. 9
Roçol, à la Russe, June 1
Shrimp, family style, Oct. 2
Soft clam soup, Salem, June 7
Sorrel, à l'eau, June 5
Sorrel, with rice, June 29
Terrapin, Southern style, Aug. 3
Tomato broth (hot or cold), July 29
Veloutine Aurore, May 19
Velouté, Dec. 10
Velvet soup, March 19
Viennese bean, March 26
White bean soup, March 14

SQUAB

Boneless, en aspic, July 17
Breast of, au jus, Sept. 19
Breast of, Eveline, Oct. 8
Breast of, Périgord, May 2
Breast of, sauté in butter, June 4
Breast of, under glass, St. Francis, Feb. 4
Broiled squab, April 2
Broiled squab, with fresh mushrooms, April 2
En compote, Jan. 15
Potpie, English style, Jan. 1
Roast, au jus, Feb. 21

STEWS

Beef goulash, Oct. 28
Beef stew, homemade, Nov. 7
Haricot of mutton, Feb. 13
Hasenpfeffer (hare stew), Jan. 12
Hungarian goulash, Oct. 28
Lamb Irish stew, Nov. 2
Navarin of lamb, printanier, Nov. 25
Paprika veal, July 20
Pickelsteiner stew, May 13
Pilaff à la Turc, Jan. 8
Ragout à la Deutsch, Dec. 22
Ragout Fin, Dec. 29
Reindeer stew, March 7
Spring lamb Irish stew with dumplings, Sept. 25

TRIPE

À la mode de Caën, Feb. 28
Broiled honeycomb, chili sauce, May 11
Broiled honeycomb, maître d'hôtel sauce, Oct. 30
Blanchard, Dec. 27
Créole, Dec. 20
Étuvé, Bonne Femme, Sept. 9
Honeycomb, sauté, aux fines herbes, Sept. 28
In cream with peppers, April 26
Sauté, Lyonnaise, Feb. 17
Tripe and oysters in cream, Dec. 10
Tripe and potatoes, family style, Jan. 1
Tripe, Wm. H. Crane, Oct. 23

TURKEY

Broiled baby turkey, July 4
Deviled legs, with chow chow, Jan. 19
Hash, Château de Madrid, June 28
Hash on toast, Nov. 28
Livers en brochette, March 6
Roast, March 6
Stuffed with chestnuts, Nov. 27

VEAL

Breast, stuffed, au jus, Jan. 27
Calf's brains au beurre noir, March 13
Calf's brains, fried, tomato sauce, June 1
Calf's head plain, boiled, Dec. 31
Calf's head à la Française, March 9
Calf's head, Providence, May 6
Calf's head, sauce piquante, April 13
Calf's head, poulette, Feb. 10
Calf's head, vinaigrette, Feb. 27
Calf's liver and bacon, Nov. 30
Calf's liver, Lyonnaise, Aug. 11
Calf's liver sauté, Nov. 18
Calf's liver sauté, Robert, May 23
Calf's liver sauté, Spanish style, Aug. 4
Chops, broiled, Nov. 4
Chops en papillote, Feb. 8
Chops, Montgolfier, Sept. 10
Cutlets, breaded, tomato sauce, May 26
Fricandeau, au jus, April 7
Fricassee, Jan. 20
Kidneys, broiled, English style, June 13
Kidney roast, Dec. 20
Kidneys sauté au Madère, June 29
Leberkloese (calf's liver dumplings), April 25
Leg, au jus, Nov. 7
Loin, roasted, June 23
Loin roasted, Nivernaise, July 11
Paprika schnitzel, March 5
Paprika veal, July 20
Rolled veal, Huguenin, March 25
Sauté, Catalane, Oct. 12
Shoulder, au jus, Oct. 31
Sweetbreads braisé (glacé), Dec. 25
Sweetbreads braisé, Ancienne, April 14
Sweetbreads braisé, Clamart, April 5
Sweetbreads braisé, Georginette, Sept. 5
Sweetbreads braisé, Godard, May 7
Sweetbreads braisé, Henri IV, March 27
Sweetbreads, Lavalière, June 22
Sweetbreads braisé, Marie Louise, April 1
Sweetbreads Marigny, July 24
Sweetbreads braisé, Montebello, June 11
Sweetbreads braisé, Pompadour, Dec. 1
Sweetbreads Poulette, July 16
Sweetbreads braisé, Princess, July 1
Sweetbreads braised, Soubise, June 24
Sweetbreads braisé, Elizabeth, July 21
Sweetbreads braisé, St. George, June 8
Sweetbreads braisé, Zurich, May 4
Sweetbreads, broiled, Nov. 1
Sweetbread croquettes, Dec. 23
Sweetbreads Egyptienne, Aug. 5
Sweetbreads Figaro, Aug. 7
Sweetbreads Lieb, Aug. 15
Sweetbreads Liencourt, Oct. 4
Sweetbreads Metropolitan Club, July 27
Sweetbread patties in cream, April 19
Sweetbreads Royal, Sept. 27
Sweetbreads, St. Alban, Aug. 12
Sweetbreads, Saint Mondé, Oct. 16
Sweetbreads Sans Gêne, Aug. 20
Sweetbreads, Théodora, Feb. 25
Wiener schnitzel, Feb. 3

VEGETABLES

Artichoke au gratin (individual), Feb. 19
Artichokes, Barigoule, Sept. 24
Artichokes, boiled, Oct. 29
Artichokes en cocotte, Sept. 12
Artichokes filled with cauliflower, Feb. 23
d'Artichokes, fonds, Feypell, March 12
Artichokes, fried, March 3
Artichokes, jardinière, May 2
Artichokes, quartered, April 28
Asparagus, boiled, March 13
Asparagus, polonaise, March 13; Feb. 4
Asparagus, stewed, April 4; March 14
Asparagus tips au gratin, Jan. 27; April 17
Asparagus tips in cream, Sept. 6
Beans, baked, Boston style, Nov. 23
Beans Bretonne, March 9
Beans, Normandie, March 17
Beans, white, with tomatoes, April 23
Beets à la Russe, July 7
Beets, boiled, Oct. 31
Beets, Californienne, Sept. 5
Beets, Frouard, April 17
Beans, Spanish, Sept. 14
Beets, young, in butter, March 16
Brussels sprouts and chestnuts, Jan. 5
Brussels sprouts, boiled, Jan. 5
Brussels sprouts in bouillon, Feb. 1
Cabbage, boiled, Jan. 3
Cabbage, German style, Aug. 27
Cabbage, red, Dec. 18
Cabbage, stuffed, Sept. 15; Dec. 18
Cardon à la Moelle, Nov. 30
Carrots in butter, March 11
Carrots, Vichy, Dec. 6
Cauliflower au gratin, Nov. 5
Cauliflower polonaise, Nov. 12
Cauliflower, purée of, March 19
Celery stewed, au Madère, Nov. 18
Celery stewed in cream, Nov. 6
Cèpes sauté, Dec. 13
Cèpes, Tyrolienne (cold), Jan. 30
Chestnuts, boiled, Jan. 3
Chestnuts, boulettes, Oct. 6
Chestnuts glacé, Feb. 7
Chestnuts glacé au Madère, Feb. 7
Colache, Sept. 15
Corn à la Marie, Sept. 4
Corn (canned) fritters, Sept. 8
Corn fritters, Dec. 17
Corn fritters, Susan Jones, Sept. 17
Corn, green, June 8
Corn, hulled, Nov. 10
Corn oysters, Sept. 14
Corn pudding, Oct. 24
Corn sauté in butter, July 4
Corn, stewed (canned), April 15
Cucumbers on toast, Oct. 11
Cucumbers stuffed, April 22
Egg plant, broiled, June 8
Egg plant, fried, Nov. 18
Egg plant in casserole, Sept. 8
Egg plant, Sicilienne, Sept. 3
Egg plant, stuffed, Sept. 6
Flageolets au cerfeuil, June 8
Flageolet beans, Dec. 28
Hubbard squash, baked, Dec. 4
Jerusalem artichokes in cream, Aug. 25
Jets de houblons, Nov. 22
Kohl rabi, baked, Sept. 5
Lentils, Feb. 2
Lettuce boiled, Feb. 4
Lettuce braisé, Dec. 27
Lima beans, Jan. 16
Lima beans au paprika, Aug. 26
Lima beans, curried, Jan. 6
Lima beans, purée of, Feb. 8
Lima beans with shallots, Sept. 26
Macédoine, March 17
Mushrooms, fresh, broiled, Nov. 4
Mushrooms, fresh, purée of, Oct. 4
Mushrooms, fresh, sauté in butter, Feb. 20
Mushrooms, fresh, stuffed, Jan. 10
Okra and tomatoes, sauté, June 8
Onions fried, Dec. 13
Onions glacés, Feb. 20
Onions Hongroise, March 25
Onions, purée of, Soubise, March 31
Onions, stewed, Sept. 13
Onions stuffed, with cabbage, Jan. 3
Parsley, fried, Nov. 6
Parsnips, boiled, April 21
Parsnips in cream, April 21
Peas à la Française, June 21
Peas and carrots in cream, Nov. 7
Peas and shallots in cream, Sept. 7
Peas au cerfeuil, March 3
Peas, farmer style, March 15
Peas in cream, Jan. 16
Peas, new, plain, Nov. 1
Peppers, stuffed green, Aug. 5
Pimentos, stuffed, Créole, Aug. 17
Pumpkin and rice, scalloped, Sept. 13
Pumpkin, stewed, Sept. 13
Purée St. Germain, Nov. 15
Rice, Californienne, Oct. 23
Rice, Créole, Dec. 23
Rice croquettes, Dec. 16
Rice, timbale of, May 31
Rice, timbale of, Créole, May 16
Risotto, Jan. 8
Salad, purée of, March 14
Sauerkraut, Feb. 14
Sorrel, Jan. 28
Spinach, boiled, Jan. 5
Spinach, English style, Jan. 5
Spinach in cream, Feb. 20
Spinach, timbale of, Aug. 8
String beans, Oct. 28
String beans, Alsacienne, April 8
String beans, sweet-sour, July 22
String beans with tomatoes, Sept. 1
Succotash, July 2
Summer squash au beurre, Nov. 1
Summer squash, Native Son, June 4
Summer squash, mashed, June 3
Tomatoes baked, June 9
Tomatoes glacées, Dec. 10
Tomatoes, scalloped, Sept. 5
Tomatoes, stewed, Jan. 30
Tomatoes, stewed, Brazilian, March 19
Tomatoes, stewed, family style, April 30
Tomatoes, stuffed, Créole, June 22
Tomatoes, stuffed, Noyer, Nov. 23
Tomatoes, stuffed with chestnuts, Jan. 3
Turnips glacés, Dec. 20
Turnips, mashed, Dec. 11
Wax beans in butter, April 26

WINE JELLIES

Anisette jelly, Feb. 9
Benedictine jelly, Feb. 9
Brandy jelly, Feb. 9
Burgundy jelly, Feb. 9
Champagne jelly, Feb. 9
Chartreuse jelly, Feb. 9
Claret jelly, Feb. 9
Cognac jelly, Feb. 9
Fine champagne jelly, Feb. 9
Fruit jelly, Feb. 9
Jelly à la Russe, Feb. 9
Kirsch jelly, Feb. 9
Maraschino jelly, Feb. 9
Moselle jelly, Feb. 9
Port wine jelly, Feb. 9
Rhine wine jelly, Feb. 9
Sherry jelly, Feb. 9
Wine jelly, Feb. 9
Wine jelly with Apricots, Sept. 14
Wine jelly with berries, Sept. 14
Wine jelly with peaches, Sept. 14
Wine jelly with whipped cream, Aug. 23