INDEX.


CHAPTER I.

Soups.

ART.PAGE
[41.]American green-turtle soup[20]
[24.]Arrowroot soup[16]
[2.]Bouillon, or beef broth[9]
[3.]Bouillon maigre[10]
[4.]Bouillon maigre of fish[10]
[20.]Beef soup[15]
[55.]Bouillabaisse à la Marseillaise[25]
[1.]Consommé, or stock[9]
[17.]Consommé with poached eggs[14]
[18.]Consommé royal[14]
[46.]Consommé Rachel[21]
[31.]Chicken consommé[17]
[32.]Chicken giblet[17]
[33.]Chicken gumbo[17]
[34.]Chicken okra, with oysters[18]
[40.]Calf's-feet soup[19]
[53.]Clam chowder à la Thayer[24]
[35.]English mutton broth[18]
[38.]English ox-tail soup[19]
[51.]English hare soup[23]
[23.]Farina soup[15]
[37.]French ox-tail soup[18]
[11.]Farce[12]
[42.]Green-turtle soup à la Londonderry[20]
[48.]Giblet soup of goose[22]
[36.]Mullagatawny soup[18]
[39.]Mock-turtle soup[19]
[54.]Olla podrida[25]
[5.]Pot-au-feu[10]
[15.]Potage aux pointes d'asperges[13]
[28.]Potage de nouilles[16]
[30.]Rice soup à la Créole[17]
[47.]Rye soup à l'Allemande[22]
[12.]Sorrel soup[13]
[26.]Sago soup[16]
[8.]Soup à la Brunoise[11]
[49.]Soup à la Bohemienne[23]
[44.]Soup à la d'Orsay[21]
[6.]Soup à la Julienne[10]
[9.]Soup à la Paysanne[11]
[14.]Soup à la pluche de cerfeuil[13]
[19.]Soup à la Princesse[15]
[45.]Soup aux quenelles de volaille[21]
[52.]Soup of sturgeon à la Pierre Legrand[24]
[25.]Soup with Italian paste[16]
[50.]Soup with poached eggs à la Styrie[23]
[29.]Soup with rice[17]
[27.]Tapioca soup[16]
[43.]Terrapin soup[21]
[21.]Vermicelli soup[15]
[22.]Vermicelli soup with green peas[15]

Purées.

[79.]Bisque of clams[34]
[77.]Bisque of crawfish[33]
[78.]Bisque of lobster[34]
[57.]Cream of sorrel[26]
[63.]Purée of asparagus[28]
[66.]Purée of barley[29]
[67.]Purée of celery[29]
[71.]Purée of fowl à la Reine[31]
[58.]Purée of green peas[27]
[70.]Purée of Jerusalem artichokes[30]
[61.]Purée of lentils[27]
[59.]Purée of peas à la Princesse[27]
[69.]Purée of potatoes à la Jackson[30]
[72.]Purée of partridge[31]
[64.]Purée of rice[28]
[73.]Purée of rabbit[32]
[56.]Purée of sorrel[26]
[68.]Purée soubise à la Princesse[30]
[75.]Purée of vegetables aux croûtons[32]
[62.]Purée of white beans[28]
[65.]Rice soup à la Crécy[29]
[76.]Rice soup au lait d'amandes[33]
[60.]Split-pea soup[27]
[74.]Tomato soup[32]

CHAPTER II
Sauces.

[81.]Sauce Allemande[35]
[103.]Sauce à la poulette[41]
[105.]Sauce à la Marinière[42]
[88.]Sauce Béarnaise[37]
[101.]Sauce Bordelaise[41]
[102.]Another way of making sauce Bordelaise[41]
[98.]Sauce Colbert[40]
[104.]Sauce fleurette[42]
[108.]Sauce Génevoise[43]
[85.]Sauce Hollandaise[36]
[96.]Sauce hachée[39]
[113.]Sauce Mayonnaise[44]
[91.]Sauce Périgueux[38]
[86.]Sauce piquante[37]
[95.]Sauce poivrade[39]
[111.]Sauce ravigote (hot)[44]
[112.]Sauce ravigote (cold)[44]
[109.]Sauce remoulade (cold)[43]
[110.]Sauce remoulade (hot)[43]
[92.]Sauce Robert[38]
[94.]Sauce soubise[39]
[99.]Sauce suprême[40]
[114.]Sauce Tartare[45]
[82.]Sauce veloutée[35]
[100.]Sauce Venétienne[40]
[83.]Béchamel sauce[36]
[87.]Bread sauce[37]
[97.]Hunter sauce[39]
[93.]Italian sauce[38]
[106.]Lobster sauce[42]
[89.]Parisian sauce[37]
[107.]Shrimp sauce[43]
[80.]Spanish sauce[35]
[90.]Tomato sauce[38]
[84.]White sauce or butter sauce[36]

CHAPTER III.
Fish.

[115.]Boiled striped bass à la Venétienne[46]
[123.]Black bass, Burgundy sauce[47]
[124.]Baked blue-fish, tomato sauce[47]
[119.]Boiled codfish, oyster sauce[47]
[170.]Codfish au gratin[64]
[137.]Eels en matelote[53]
[128.]Eels à la Tartare[49]
[125.]Baked fillet of sole (or flounder)[48]
[169.]Fish-balls[63]
[118.]Halibut, lobster sauce[46]
[135.]Halibut, sauce suprême[52]
[127.]Chicken halibut aux fines herbes[48]
[129.]King-fish, sherry sauce[49]
[122.]Pickerel, anchovy sauce[47]
[116.]Boiled red snapper with butter sauce[46]
[138.]Red snapper à la Chambord[53]
[139.]Ray, with caper sauce[54]
[140.]Ray, au beurre noir[54]
[117.]Boiled salmon, madeira sauce[46]
[136.]Scallops of white-fish à la Provençale[52]
[120.]Sheep's head, shrimp sauce[47]
[130.]Fillet of shad with purée of sorrel[50]
[131.]Broiled shad à la maître d'hôtel[50]
[141.]Fried smelts[55]
[142.]Farcied smelts[55]
[133.]Trout à la Génevoise[51]
[132.]Long Island brook trout[50]
[121.]Salmon trout, sauce Hollandaise[47]
[134.]Scallops of trout[51]
[126.]Weak-fish, Italian sauce[48]

Clams, Oysters, Lobsters, etc.

[167.]Clam fritters[63]
[172.]Clams on toast[65]
[174.]Clams au gratin[65]
[173.]Soft clams steamed[65]
[157.]Crawfish à la Bordelaise[60]
[164.]Soft-shell crabs[62]
[165.]Farcied crabs[62]
[166.]Deviled crabs[63]
[160.]Fried frogs' legs[61]
[161.]Frogs' legs à la poulette[61]
[162.]Frogs' legs à la Marinière[62]
[163.]Frogs' legs à la maître d'hôtel[62]
[151.]Lobster au naturel[58]
[152.]Lobsters à la Havraise[59]
[154.]Broiled lobster[59]
[156.]Lobster à la Bordelaise[60]
[159.]Lobster à l'Indienne[60]
[155.]Deviled lobster[60]
[158.]Farcied lobster[60]
[153.]Croquettes of lobster[59]
[175.]Mussels à la Marinière[66]
[143.]Oysters à la poulette[56]
[149.]Oysters à la Mosely[58]
[150.]Oysters au gratin[58]
[148.]Oysters on toast[57]
[144.]Farcied oysters à l'Africaine[56]
[145.]Fried oysters[56]
[146.]Broiled oysters[57]
[147.]Cromesqui of oysters[57]
[168.]Oyster fritters[63]
[176.]Stewed terrapin à la Lucie[66]
[177.]Stewed terrapin à la Maryland[66]
[178.]Stewed terrapin (another manner)[67]

CHAPTER IV.
ENTRÉES.

Beef.

[195.]Beef à la mode[73]
[184.]Beef's brains au beurre noir[69]
[185.]Beef's brains à la poulette[70]
[188.]Beef-kidneys, sautés au vin blanc[70]
[183.]Hashed beef[69]
[194.]Braised beef, tomato sauce[72]
[193.]Fillet of beef sauté, madeira sauce[72]
[192.]Tenderloins of beef, with potatoes à la Parisienne[71]
[180.]Beef tongue, sauce piquante[68]
[181.]Beef's tongue à la jardinière[68]
[182.]Smoked beef's tongue, wine sauce with mushrooms[68]
[191.]Porter-house steak à la Bordelaise[71]
[190.]Rump steak broiled à la maître d'hôtel[71]
[189.]Sirloin steak broiled, with anchovy sauce[71]
[197.]Beefsteak pie[74]
[179.]Glaze[67]
[196.]Boiled marrow-bones[73]
[187.]Ox-tails braised[70]
[199.]Tripe à la Lyonnaise[74]
[201.]Tripe à la mode de Caen[75]
[198.]Broiled tripe[74]
[200.]Fried tripe[75]

Veal.

[226.]Blanquette of veal[84]
[206.]Calves' brains au gratin[77]
[207.]Calves' brains à la poulette[77]
[208.]Fried calves' brains, tomato sauce[77]
[209.]Calves' ears farcied[78]
[215.]Calf's feet à la poulette[79]
[214.]Calf's heart aux fines herbes[79]
[203.]Calf's head à la vinaigrette[76]
[204.]Baked calf's head à l'Italienne[76]
[202.]Calf's head en tortue[75]
[213.]Braised calf's liver à la Bourgignone[79]
[211.]Broiled calf's liver[78]
[210.]Calves' liver sauté, sauce poivrade[78]
[217.]Calf's liver with bacon[79]
[205.]Calves' tongues[76]
[225.]Fricandeau of veal[84]
[217.]Sweetbreads aux fines herbes[80]
[218.]Sweetbreads larded with peas[81]
[219.]Sweetbread croquettes[81]
[221.]Veal chops à la Mayonnaise[82]
[222.]Veal chops piqués[82]
[220.]Veal cutlets à l'Allemande[82]
[223.]Braised tendons of veal à la macédoine[83]
[224.]Braised tendons of veal with purée of celery[83]
[227.]Minced veal, with poached eggs on top[84]
[216.]Veal pot-pie[80]
[228.]Veal kidneys sautés[85]
[229.]Deviled veal kidneys[85]

Mutton.

[245.]Breast of lamb, with asparagus[90]
[244.]Epigramme of lamb[90]
[242.]Irish stew[89]
[234.]Mutton chops à la Pompadour[86]
[232.]Mutton chops à la soubise[86]
[235.]Mutton chops en crépinette[87]
[233.]Mutton chops sautés[86]
[236.]Breast of mutton[87]
[238.]Roast leg of mutton à la Bretonne[88]
[239.]Boiled leg of mutton[88]
[241.]Leg of mutton en venaison[88]
[240.]Roast saddle of mutton[88]
[243.]Shoulder of mutton farcied[89]
[237.]Sheep's feet à la poulette[87]
[230.]Sheep's brains[85]
[231.]Sheep's kidneys en brochette[85]

Pork.

[258.]Glazed ham[95]
[259.]Glazed ham with champagne sauce[95]
[260.]Glazed ham with truffles[95]
[261.]Ham à l'Américaine[96]
[262.]Ham à la Zingara[96]
[264.]Ham toast[97]
[263.]Roast ham[96]
[248.]Broiled pig's feet[92]
[255.]Pig's head, sauce poivrade[94]
[249.]Pig's kidneys sautés[92]
[246.]Pig's tongue[91]
[253.]Broiled pork chops[93]
[254.]Pork chops à l'Indienne[93]
[252.]Pork chops, sauce Robert[93]
[247.]Fillet of pork à la fermière[91]
[250.]Sausage of fresh pork[92]
[256.]Frankfort sausages, with sourcrout[94]
[251.]Spare-ribs, apple sauce[93]
[257.]Roast sucking pig farcied[94]

Poultry and Game, with Roasts of same.

[284.]Puff paste[106]
[285.]Pâté brisée[106]
[278.]Aspic de foie gras[102]
[279.]Aspic (another manner of making it)[103]
[277.]Boiled fowl, caper sauce[102]
[286.]Bouchées de salpicon[106]
[287.]Croüstades de salpicon[107]
[272.]Chicken à la financière[100]
[269.]Chicken à la Marengo[99]
[274.]Chicken à la Toulouse[101]
[271.]Chicken sauté aux fines herbes[99]
[270.]Chicken sauté à la Hongroise[99]
[276.]Chicken sauté au chasseur[102]
[280.]Boned chicken[104]
[265.]Broiled chicken[97]
[266.]Broiled chickens (deviled)[97]
[283.]Chicken croquettes[105]
[288.]Cromesqui of chicken[108]
[268.]Fricassée of chicken[98]
[281.]Larded chicken[104]
[282.]Chicken pie à la Christine[104]
[267.]Roast spring chicken[98]
[275.]Chicken with rice[101]
[289.]Timbale of chicken[108]
[273.]Suprême de volaille[100]
[294.]Ducks with olives[111]
[296.]Ducks with purée of peas[112]
[295.]Duck with turnip[111]
[293.]Tame duck roasted[111]
[298.]Braised goose, celery sauce[112]
[297.]Roast goose[112]
[315.]Pigeons en compote[118]
[314.]Pigeons poêlés[118]
[292.]Boned turkey[110]
[290.]Roast turkey stuffed[109]
[291.]Turkey with truffles[109]
[339.]Roast canvas-back ducks[124]
[340.]Red-head ducks[124]
[341.]Broiled red-head ducks[124]
[342.]Salmi of red-head ducks[124]
[318.]Hare à la bourgeoise[119]
[319.]Ragoût of hare[119]
[316.]Fillets of hare sautés[118]
[317.]Roast hare[119]
[306.]Partridge aux choux[114]
[304.]Broiled partridge[114]
[305.]Deviled partridge[114]
[307.]Roast partridge[115]
[308.]Salmi of partridge[115]
[325.]Suprême of partridge[120]
[326.]Timbale of partridge[121]
[309.]Truffled partridge[116]
[333.]Broiled plover[123]
[310.]Broiled quail[116]
[312.]Quail en caisse[116]
[311.]Roast quail[116]
[313.]Quail with truffles[117]
[324.]Rabbit à l'Espagnole[120]
[323.]Hash of rabbit[120]
[322.]Roast rabbit[120]
[321.]Ragoût of rabbit[119]
[320.]Rabbit sauté à la minute[119]
[338.]Reed birds[124]
[337.]Snipe[124]
[300.]Broiled squabs[113]
[302.]Broiled squabs (deviled)[114]
[301.]Squabs en compote[113]
[299.]Roast squab[113]
[303.]Squabs with green peas[114]
[332.]Braised fillets of venison[122]
[330.]Venison chops[121]
[327.]Venison chops, with currant jelly sauce[121]
[329.]Leg of venison[121]
[331.]Ragoût of venison[122]
[328.]Saddle of venison[121]
[335.]Broiled woodcock[123]
[336.]Roast woodcock[123]

CHAPTER V.
Vegetables.

[369.]Artichokes à la Barrigoule[132]
[368.]Fried artichokes[132]
[366.]Fonds d'artichauts a l'Italienne[131]
[367.]Fonds d'artichauts à la macédoine[132]
[443.]Purée of artichokes[153]
[370.]Raw artichokes à la vinaigrette[133]
[365.]Artichokes with butter sauce[131]
[371.]Jerusalem artichokes[133]
[444.]Purée of Jerusalem artichokes[153]
[445.]Jerusalem artichokes au gratin[153]
[358.]Asparagus with butter sauce[130]
[357.]Asparagus with French rolls[129]
[359.]Pointes d'asperges au veloutée[130]
[360.]Asperges en petits pois[130]
[351.]Dried beans[128]
[420.]Dried Lima beans[147]
[418.]Lima beans[146]
[349.]Beans panachés[127]
[352.]Purée of dried beans[128]
[353.]Red beans[128]
[350.]White beans sautés[128]
[354.]Windsor beans[129]
[355.]Windsor beans à l'Anglaise[129]
[356.]Purée of Windsor beans[129]
[347.]String-beans à l'Anglaise[127]
[348.]String-beans sautés[127]
[401.]Pickled beets[141]
[400.]Beets with butter[141]
[411.]Cabbage au gratin[144]
[412.]Cabbage farcied[144]
[410.]Cabbage sauté au beurre[144]
[408.]Carrots sautés au beurre[143]
[363.]Cauliflower au gratin[131]
[364.]Cauliflower au veloutée[131]
[362.]Cauliflower with butter sauce[131]
[391.]Fried celery, tomato sauce[139]
[392.]Purée of celery[139]
[389.]Celery with marrow[138]
[390.]Celery with white sauce[138]
[442.]Purée of French chestnuts[152]
[409.]Chiccory with cream[143]
[414.]Stewed corn with cream[145]
[415.]New Orleans corn pudding[145]
[385.]Cucumbers farcied[136]
[386.]Cucumbers with cream[137]
[334.]Egg-plant farcied[136]
[383.]Egg-plant fried[136]
[393.]Horse-radish sauce (cold)[139]
[394.]Horse-radish sauce (hot)[139]
[361.]Lentils[130]
[387.]Lentils à la maître d'Hôtel[137]
[388.]Purée of lentils[138]
[395.]Braised lettuce, madeira sauce[139]
[396.]Farcied lettuce[140]
[416.]Macédoine of vegetables[145]
[404.]Stewed mushrooms à la Princesse[142]
[405.]Mushrooms au gratin[142]
[406.]Mushrooms au gratin (another way)[142]
[402.]Broiled mushrooms[141]
[403.]Stewed mushrooms, Spanish sauce[142]
[380.]Boiled onions[135]
[381.]Fried onions[136]
[382.]Onions glacés[136]
[343.]Green peas à l'Anglaise[126]
[344.]Green peas à la Française[126]
[346.]Green peas à la Paysanne[127]
[446.]Purée of green peas[153]
[345.]Green peas with bacon[126]
[425.]Potatoes à l'Anglaise[148]
[432.]Potatoes à l'Anna[149]
[439.]Potatoes à la Duchesse[151]
[436.]Potatoes à la Hollandaise[150]
[428.]Potatoes à la Lyonnaise[148]
[426.]Potatoes à la maître d'hôtel[148]
[438.]Potatoes à la Parisienne[151]
[440.]Potatoes à la parmentière[152]
[429.]Potatoes à la Provençale[149]
[431.]Baked hashed potatoes[149]
[422.]Baked mashed potatoes[147]
[607.]Boiled potatoes[210]
[423.]Potato croquettes[147]
[434.]Fried potatoes en Julienne[150]
[437.]Potatoes farcied[150]
[433.]Fried potatoes[150]
[430.]Hashed potatoes with cream[149]
[421.]Mashed potatoes[147]
[424.]Mashed potatoes with bacon[148]
[441.]Ragoût of potatoes à la paysanne[152]
[435.]Saratoga potatoes[150]
[427.]Potatoes sautés[148]
[376.]Fried salsify[134]
[375.]Salsify with butter sauce[134]
[417.]Sourcrout[146]
[372.]Spinach à l'Anglaise[133]
[373.]Spinach à l'Espagnole[133]
[374.]Spinach with cream[134]
[413.]Brussels sprouts[145]
[407.]Squash[143]
[419.]Succotash[147]
[378.]Broiled tomatoes[135]
[379.]Farcied tomatoes[135]
[377.]Stewed tomatoes[135]
[399.]Turnips glacés au jus[141]
[398.]Purée of turnips[140]
[397.]Turnips with cream[140]

CHAPTER VI.
Eggs, Macaroni, Salads, etc.

Eggs.

[470.]Aspic with eggs[158]
[458.]Eggs à l'aurore[155]
[466.]Eggs à la Huguenot[157]
[468.]Eggs à la jardinière[157]
[472.]Eggs à la Lyonnaise[159]
[464.]Eggs à la Marseillaise[157]
[473.]Eggs à la Portugaise[159]
[456.]Eggs à la tripe[155]
[457.]Eggs au beurre noir[155]
[471.]Eggs au gratin[159]
[477.]Curried eggs with rice[160]
[467.]Eggs en timbale[157]
[474.]Eggs en turban[160]
[448.]Fried eggs[154]
[449.]Eggs sur le plat[154]
[459.]Eggs with cream[156]
[460.]Eggs with cucumbers[156]
[465.]Eggs with sauce Mayonnaise[157]
[461.]Poached eggs au jus[156]
[476.]Poached eggs with anchovy toast[160]
[475.]Poached eggs with anchovy sauce[160]
[462.]Poached eggs with asparagus[156]
[469.]Poached eggs with purée of sorrel[158]
[463.]Poached eggs with wine sauce[157]
[450.]Scrambled eggs[154]
[452.]Scrambled eggs with asparagus[155]
[455.]Scrambled eggs with ham[155]
[451.]Scrambled eggs with peas[154]
[453.]Scrambled eggs with tomatoes[155]
[454.]Scrambled eggs with truffles[155]
[479.]Omelette aux fines herbes[161]
[478.]Omelette (plain)[161]
[483.]Omelette with asparagus tops[161]
[480.]Omelette with cheese[161]
[488.]Omelette with chickens' livers[163]
[490.]Omelette with ham[163]
[487.]Omelette with kidneys[162]
[486.]Omelette with mushrooms[162]
[481.]Omelette with onions[161]
[482.]Omelette with peas[161]
[489.]Omelette with smoked beef[163]
[491.]Spanish omelette[163]
[484.]Omelette with sorrel[162]
[485.]Omelette with tomatoes[162]

Macaroni.

[496.]Baked macaroni[165]
[493.]Macaroni à l'Italienne[164]
[494.]Macaroni à la Milanaise[164]
[495.]Macaroni à la Napolitaine[165]
[492.]Macaroni with cream[164]
[500.]Risotto à la Finne[166]
[499.]Risotto Hongroise[166]
[498.]Risotto Napolitaine[165]
[497.]Spaghetti[165]

Salads.

[506.]Salad à la Macédoine[168]
[511.]Salad à la Toulouse[170]
[501.]Salad of beans[167]
[503.]Salad of cauliflower[167]
[504.]Salad of celery-roots[167]
[512.]Chicken salad[170]
[507.]Salad of herring à l'Allemande[168]
[509.]Italian salad[169]
[502.]Salad of lentils[167]
[513.]Lobster salad[170]
[508.]Parisian salad[168]
[505.]Potato salad[167]
[510.]Russian salad of truffles[169]
[514.]Cold slaw[171]

Cheese.

[515.]Cheese biscuits[171]
[518.]Cheese soufflés[172]
[517.]Cheese straws[171]
[516.]Ramequins[171]

CHAPTER VII.
Desserts and Cakes.

[533.]Apple Charlottes[179]
[534.]Apples à la Condé[180]
[537.]Beignets of apples[181]
[535.]Compote of apples[180]
[536.]Pommes meringues[180]
[551.]Apple tart[187]
[552.]Apple tart à la Portugaise[188]
[553.]Apricot tart[189]
[546.]Baba[184]
[524.]Fried bananas[174]
[577.]Bavarian chocolate cream[200]
[579.]Bavarian coffee cream[200]
[576.]Bavarian strawberry cream[199]
[578.]Bavarian vanilla cream[200]
[538.]Beignets de crême à la vanille[181]
[539.]Beignets soufflés[182]
[544.]Brioche[183]
[545.]Pâté à brioche panachée[184]
[575.]Charlotte-Russe[199]
[584.]French chestnuts with coffee sauce[202]
[562.]Cream pastries with almonds[192]
[525.]Rice croquettes[174]
[541.]Baked custard[183]
[542.]Boiled custard[183]
[549.]Duchess cakes with peach marmalade[186]
[548.]Chocolate éclairs[186]
[547.]Éclairs[185]
[561.]Fanchonettes[192]
[526.]French pancakes[175]
[554.]Gâteau d'Artois[189]
[559.]Gâteau fourré à la crême[191]
[557.]Gâteau fourré aux amandes[191]
[558.]Gâteau fourré aux pommes[191]
[550.]Gâteau St. Honoré[187]
[583.]Jelly of mixed fruits[201]
[580.]Jelly of rum[200]
[581.]Wine jelly[200]
[560.]Mars[191]
[582.]Meringues[201]
[555.]Mince pie[189]
[585.]Nougat[202]
[522.]Omelette à la Celéstine[173]
[523.]Omelette soufflé[174]
[519.]Sweet omelette[173]
[521.]Omelette with jam[173]
[520.]Omelette with rum[173]
[556.]Pastries à la Condé[190]
[540.]Almond puddings[182]
[530.]Pudding au Marasquin[177]
[528.]Bread pudding[176]
[527.]Cabinet pudding[175]
[529.]English plum pudding[177]
[531.]Rice pudding[178]
[532.]Rice pudding (another way)[178]
[543.]Trifles[183]
[573.]Angel cake[198]
[572.]Chocolate cakes[197]
[574.]Pound cake[198]
[569.]Savoy cake[196]
[567.]Sponge cake[195]
[571.]Tea cakes[197]
[564.]Gâteau Genoise[193]
[563.]Gâteau Madeleine à l'Orange[193]
[565.]Gâteau Savarin[194]
[568.]Lady fingers[195]
[570.]Macaroons[196]
[566.]Manquet[195]
[588.]Chocolate ice cream[204]
[587.]Coffee ice cream[203]
[591.]Neapolitan ice cream[204]
[589.]Strawberry ice cream[204]
[590.]Strawberry mousse[204]
[586.]Vanilla ice cream[203]
[594.]Orange ice[206]
[595.]Pineapple ice[207]
[596.]Orange baskets[207]
[593.]Frozen apple pudding à la Marie Héloise[206]
[592.]Nesselrode pudding[205]
[597.]Roman punch[207]

APPENDIX.

A Few American Receipts for Buckwheat Cakes, Corn Bread, Waffles, Gingerbread, etc.
[598.]Buckwheat cakes[208]
[600.]Indian meal griddle cakes[208]
[599.]Wheat flannel cakes[208]
[601.]Corn bread[209]
[602.]Fairies[209]
[606.]Cookies[210]
[604.]Gingerbread[209]
[605.]Ginger snaps[210]
[603.]Waffles[209]
[607.]Boiled potatoes[210]
[608.]Boiled rice[211]

THE END.

Transcriber's Notes:

Items in the index are only in a vague alphabetical order. Obvious punctuation errors repaired.

Page 175, "kirch" changed to "kirsch" (maraschino, kirsch, or any)

Page 183, "Pâte" to "Pâté" (545. Pâté à Brioche Panachée.)

Page 187, "pâte" changed to "pâté" (Take some pâté)

Page 188, "pâte" changed to "pâté" (Take some pâté)

Page 188, "pâte" changed to "pâté" (with some pâté)

Page 189, "pâte" changed to "pâté" (with some pâté)

Page 192, "pâte" changed to "pâté" (thin some pâté)

Page 218, heading "IV.", "ENTREES" changed to "ENTRÉES".

Page 220, "l'Americaine" changed to "l'Américaine" (261. Ham à l'Américaine)

Page 221, "Pâte" changed to "Pâté" (285. Pâté brisée)

Page 221, "financere" changed to "financière" (272. Chicken à la financière)

Page 223, "vension" changed to "venison" (328. Saddle of venison)

Page 225, "Madédoine" changed to "Macédoine" (Macédoine of vegetables)

Page 229, "Célestine" changed to "Celéstine" (522. Omelette à la Celéstine)

Page 229, "Pâté" to "Pâté" (545. Pâté à brioche)

Page 230, word "à" added to text (Pastries à la Condé)

Page 230, "G noise" changed to "Genoise" (564. Gâteau Genoise)