SOUPS

Vegetable Stock, 45
A Simple Consommé, 45
Clear Bouillon, 46
Cream of Artichoke, 47
with Nasturtiums, 47
Lima Beans, 50
Carrot and Onion, 52
Carrots, 53
Cauliflower, 53
Celery, 54
Cheese, 53
Chestnut, 55
Corn, 55
Curry, 56
Lentil, 59
Onion, 61
Green Pea, 63
Rice, 65
Spinach, 67
Tomato, 70
Vegetable, 74
Soup, Asparagus, 48
Barley and Tomato, 48
Black Bean, 48
Belgian, 49
Plain Bean, 49
Brown Bean, 49
Red Bean, 50
Dutch Cabbage, 51
Calcutta Bisque, 51
Canton Stew, 51
Carrot Broth, 52
Chestnut, 54
Cockie-Leekie, 56
Creole, 56
Florentine, 57
Heilbronn, 57
Julienne, 58
Red Lentil, 58
Purée Mongole, 59
Hungarian, 59
Mushroom Bisque, 60
Mushroom, 60
Mushroom Stew, 61
Noodle, 61
Okra, 61
Onion au Fromage, 62
New Green Pea, 62
Split Pea, 63
Princess, 64
Potato, 64
German Potato, 64
Potato (Flora), 65
Rice and Tomato, 65
Rice-Okra, 66
Salsify (Oyster Plant), 66
Spinach-Tomato, 67
Sorrel (French), 68
Sorrel (German), 68
St. Germaine, 68
Spaghetti, 69
Scotch Broth, 69
Spanish Tomato, 70
Tomato-Tapioca, 70
Tomato and Corn, 71
Tomato-Macaroni, 71
Tomato, 71
Tomato-Okra, 71
Mulligatawny, 72
Vegetable No. 1, 72
Vegetable No. 2, 73
Vegetable No. 3, 73
Vegetable No. 4, 73
Vegetable No. 5, 74
Vegetable Marrow, 75

VEGETABLES

Artichokes (Jerusalem) in Butter, 79
au Gratin, 79
with Tomato Sauce, 79
with French Sauce, 80
Fritters, 80
Fried, 80
French Fried, 80
Tartare, 81
Fried with Tomato Sauce, 81
Lyonnaise, 81
Purée, 81
Newburg, 82
Artichokes (Globe), 82
to steam, 83
to boil, 83
with Mushrooms, 84
Vinaigrette, 84
Fonds, 84
Asparagus, 85
with White Sauce, 85
with Dutch Butter, 85
Tips, 86
White, 86
Vinaigrette, 86
Fried Tips, 86
Tips with White Sauce, 87
in Bread Cases, 87
Escalloped, 87
Apples, Griddled, 88
Apple Fritters, 88
Bananas, boiled, 88
with Tomatoes, 88
Banana Fritters, 89
Boston Beans, 89
Beans, Green String, 90
Golden Wax, 90
French, 90
Deutschland, 90
Florentine, 91
and Corn, 91
Italian, 91
Spanish, 92
Lima, 92
Lima Hollandaise, 93
Lima Creamed, 93
Lima Sauquetash, 93
Beets, 94
Creamed, 94
Virginia, 94
Piquant, 95
German, 95
Pickled, 95
Brussels Sprouts, 96
in Dutch Butter, 96
with Celery, 96
with Chestnuts, 97
Lyonnaise, 97
Creamed, 97
in Bread Cases, 97
Cabbage, 98
New England, 98
Western, 98
Sarmas, 99
Lichtenstein, 99
Lady, 100
Cold Slaw, 100
German Red, 100
Hungarian, 100
Pickled Red, 101
Carrots, Creamed, 101
with Potatoes, 102
Sauté, 102
Glorified, 102
Glazed, 103
Delmonico, 103
Soufflé, 104
Cauliflower, 104
Creamed, 104
au Gratin, 105
German, 105
Italian, 105
Fritters, 105
Celery, Creamed, 106
in Brown Sauce, 106
in Casserole, 106
Baked, 107
Cêpes, 107
Corn, Boiled, 108
Roasted, 108
Pudding, 108
in Cases, 108
Creole, 109
and Tomato Pie, 109
Chowder, 109
Rhode Island Escallop, 110
Cucumbers, Stewed, 110
Stuffed, 110
Egg Plant with Sauce Tartare, 111
with Tomato Sauce, 111
Endive, Creamed, 111
Kohlrabi, 112
au Gratin, 112
Lentils, Egyptian, 112
German, 113
Lentil Pie, 112
Leeks, 113
Mushrooms, 114
Stewed, 114
German, 114
Newburg, 115
on Toast, 115
Grilled, 116
Sur Cloche, 116
in Casserole, 116
Filled, 117
with Truffles, 117
with Peas, 117
with Onions, 117
with Egg, 118
Canned, 118
Czarina, 119
Mushroom and Chestnut Ragout, 115
Loaf, 119
Okra, Stewed, 120
Okra and Grilled Tomatoes, 120
with Tomato Sauce, 120
and Tomato Escallop, 120
Onions, Boiled, 121
Creamed, 121
with Brown Sauce, 121
au Gratin, 122
with Cheese, 122
Escalloped, 122
Baked with Chestnuts, 122
Soufflé, 123
Bordeaux, 123
and Tomato Escallop, 124
Beatrice, 124
Stuffed, 124
Fried, 125
French Fried, 125
in Potato Cradles, 126
Small, 126
Glazed, 126
and Apples, 126
Parsnips, Boiled, 127
in Butter, 127
Fried, 127
French Fried, 127
Broiled, 128
Peas, Green, 128
Paysanne, 128
Canned, 128
with Onion, 128
Peppers, Stuffed, 129
with Mushrooms, 129
with Rice, 129
with Egg, 130
with Corn, 130
Escalloped with Corn, 130
Fried, 131
Pimentos, Creamed, 131
Rolled, 131
with Okra, 132
with Tomato, 132
Potatoes, 132
Mashed, 133
in cases, 133
Soufflé, 134
Riced, 134
Mashed with Onion, 135
Baked, 135
Roast, 135
Denver, 135
Broiled, 136
Fried Soufflé, 136
Whole Fried, 136
French Fried, 137
Parisian, 137
Lyonnaise, 138
German Fried, 138
Creamed, 139
Escalloped, 139
Delmonico, 140
Oak Hill, 140
Heilbronn, 140
Curried, 142
Rennequin, 142
and Cheese, 143
Escallop with Onion, 143
New, in Butter, 143
Creamed New, 144
Baked New, 144
Mock New, 144
Potato Fritters, 134
Straws, 137
Cradles, 138
Savoury, 139
Cakes, 141
Hash, 141
Omelet, 141
Fricassee, 142
Saratoga Chips, 137
Sweet Potatoes, Boiled, 145
Baked, 145
Mashed, 145
Soufflé, 145
Escalloped, 146
Stuffed, 146
Maryland, 147
Candied, 148
Griddled, 148
Fried, 148
French Fried, 148
Glazed, 149
Sweet Potato Pie, 146
Texas, 147
Salsify (Oyster Plant), 149
English, 149
in Coquilles, 149
Escalloped, 150
Tartare, 150
Black, 150
Spinach, 150
German, 151
with White Sauce, 151
with Rhubarb, 151
Italian, 152
Novelty, 152
Soufflé, 152
Squash, Baked, 153
California, 153
Tomatoes, Stewed, 153
Escalloped, 154
Breaded, 154
Fried, 154
Devilled, 155
Creamed, 155
Baked with Mushrooms, 156
with Nut Force-meat, 156
Stuffed with Egg and Peppers, 156
Baked with Peppers, 156
Filled with Egg, 157
Stuffed with Spinach, 157
with Macaroni, 158
and Onion, 158
Casino, 159
Indienne, 159
with Eggs, 159
Curried, 159
Savoury, 160
Creole, 160
and Hominy, 161
Loaf, 160
American Rarebit, 158
Turnips, Stewed, 161
Mashed, 162
with Potato, 162
au Gratin, 162
Ragout of, 162
Parisian, 163
Teltower Rübchen, 163

VEGETABLE COMBINATIONS

Chop Suey, 167
Colcannon, 167
Macedoine of Vegetables, 167
Canned, 168
Vegetable Chowder, 168
Hash, 169
Stew, 169
Casserole, 170
Ragout, 171
Vegetable Pie St. Georges, 169
Bordeaux, 171
New Orleans Stew, 172
Curry, Indian, 172
Lentils, 173
Succotash, 173
Creole, 173
Various, 174