CONTENTS
| PART ONE: CONTRIBUTORS | |||
| PAGE | |||
| I | Meredith Nicholson | [31] | |
| WABASH VALLEY STEAK | |||
| II | Rex Beach | [34] | |
| ONION CLAM CHOWDER | |||
| III | Hudson Maxim | [35] | |
| SPAGHETTI | |||
| IV | Warren G. Harding | [36] | |
| WAFFLES | |||
| V | Ellis Parker Butler | [31] | |
| BOUILLABAISSE JOE TILDEN | |||
| VI | Jules J. Jusserand | [38] | |
| RADISH SALAD | |||
| VII | Bruce Barton | [39] | |
| RICE PUDDING | |||
| VIII | Richard Bennett | [40] | |
| LIEDERKRANZ Á LA HOOSIER | |||
| IX | Walt Louderback | [41] | |
| CORN CHOWDER | |||
| X | Captain Robert A. Bartlett, U.S.A. | [42] | |
| COD FISH | |||
| XI | George F. Worts | [43] | |
| SWEET POTATO PONE | |||
| XII | Gelett Burgess | [45] | |
| PANDOWDY | |||
| XIII | William Allen White | [46] | |
| VEGETABLE SALAD | |||
| XIV | Irvin S. Cobb | [48] | |
| HOG JOWL AND TURNIP GREENS (PADUCAH STYLE) | |||
| XV | Richard Walton Tully | [49] | |
| HAWAIIAN CROQUETTES Á LA “THE BIRD OF PARADISE” | |||
| XVI | William Johnston | [51] | |
| OYSTERS PECHEUR | |||
| XVII | Dr. Charles M. Sheldon | [52] | |
| LIKES BREAD AND MILK | |||
| XVIII | James Montgomery Flagg | [53] | |
| “JAMES MONTGOMERY SUDS” | |||
| XIX | Roy L. McCardell | [54] | |
| “EGGS MUSHROOMETTE” | |||
| XX | Judge Ben B. Lindsey | [56] | |
| BRAN MUFFINS | |||
| XXI | Otis Skinner | [57] | |
| ARTICHOKES, MISTER ANTONIO | |||
| XXII | Dan Beard | [58] | |
| A BURGOO | |||
| XXIII | De Wolf Hopper | [60] | |
| RASPBERRY SHORTCAKE | |||
| XXIV | Chick Evans | [61] | |
| TOMATO SOUP | |||
| XXV | Joshua A. Hatfield | [63] | |
| EGGPLANT SAUTÉ Á L’ALEXANDER | |||
| POTATO STICKS ALEXANDER | |||
| COLD SAUCE ALEXANDER | |||
| SUPRÊME OF CHICKEN Á L’ALEXANDER | |||
| GARNITURE | |||
| FONDU AU FROMAGE Á L’ALEXANDER | |||
| POACHED EGGS EN CROUSTADE Á L’ALEXANDER | |||
| ROMAINE SALAD Á L’ALEXANDER | |||
| ROGNONS DE VEAU Á L’ALEXANDER | |||
| STRAWBERRY TARTLETS ALEXANDER | |||
| BAKED OYSTERS ALEXANDER | |||
| ÉMINCE OF CHICKEN Á L’ALEXANDER | |||
| XXVI | Stewart Edward White | [69] | |
| MULLIGAN | |||
| XXVII | Oliver Herford | [70] | |
| FRIED ELDERBERRY BLOSSOMS | |||
| XXVIII | Reed Smoot | [71] | |
| PEACH COBBLER | |||
| XXIX | Ray Long | [72] | |
| SHAD ROE | |||
| DESSERT | |||
| XXX | Kenneth C. Beaton | [73] | |
| LOBSTER | |||
| XXXI | John Harvey Kellogg, M. D. | [75] | |
| MACARONI WITH CHEESE | |||
| SAVORY POTATOES | |||
| XXXII | Clare Briggs | [77] | |
| WAFFLES | |||
| XXXIII | Edward W. Bok | [78] | |
| ASPARAGUS | |||
| XXXIV | Charles Hanson Towne | [80] | |
| CORN PUDDING | |||
| XXXV | Jerome D. Kern | [81] | |
| TERRAPIN | |||
| XXXVI | Daniel Willard | [82] | |
| COTTAGE PUDDING | |||
| STRAWBERRY SAUCE | |||
| XXXVII | Houdini | [83] | |
| SCALLOPED MUSHROOMS AND DEVILED EGGS | |||
| THE MUSHROOM DISH | |||
| THE EGGS | |||
| XXXVIII | Charles P. Steinmetz | [84] | |
| MEAT LOAF | |||
| XXXIX | Charlie Chaplin | [86] | |
| STEAK AND KIDNEY PIE | |||
| XL | Dr. Frank Crane | [87] | |
| ROUND STEAK | |||
| XLI | Robert H. Davis | [89] | |
| CREAM SAUCE Á LA WORCESTERSHIRE | |||
| XLII | John A. Dix | [90] | |
| FRIED TROUT | |||
| XLIII | Guy Bates Post | [91] | |
| LAMB CURRY Á LA “OMAR, THE TENTMAKER” | |||
| XLIV | Dr. Don Rafael H. Elizalde | [93] | |
| SANCOCHO | |||
| YAPINGACHO | |||
| XLV | Bide Dudley | [95] | |
| TOMATO SOP | |||
| XLVI | William Hale Thompson | [96] | |
| ROAST BEEF | |||
| XLVII | Booth Tarkington | [97] | |
| CORN FLAKES | |||
| XLVIII | T. A. Dorgan | [98] | |
| CHILÏ CON CARNE | |||
| XLIX | William de Leftwich Dodge | [99] | |
| RAGOUT DE MOUTON | |||
| L | Montague Glass | [100] | |
| BOUILLABAISSE | |||
| LI | John Philip Sousa | [103] | |
| PELOTAS Á LA PORTUGUESE | |||
| SPAGHETTI | |||
| LII | Will Hays | [105] | |
| CHICKEN PILAU | |||
| LIII | Frank Ward O’Malley | [106] | |
| RUM-TUM-TIDDY | |||
| LIV | Charles Evans Hughes | [108] | |
| CORN BREAD | |||
| LV | Walter Prichard Eaton | [109] | |
| MINCE PIE | |||
| THE FILLING | |||
| LVI | W. T. Benda | [113] | |
| POLISH SPECIALTIES | |||
| BARSHCK WITH USHKA | |||
| USHKA | |||
| BURACHKI | |||
| LVII | Captain Edward A. Salisbury | [118] | |
| SAUCE FOR SPAGHETTI | |||
| EGGS Á LA SALISBURY | |||
| FISH Á LA COMMODORE | |||
| TO COOK TROUT | |||
| VENISON STEAK | |||
| GOOSE | |||
| A MAYONNAISE AND A SALAD DRESSING | |||
| DUCKS AND LARGE FOWL | |||
| TEAL, PARTRIDGE AND SMALL FOWL | |||
| BEANS | |||
| ITALIAN RICE | |||
| STEAK SAUCE | |||
| LVIII | Thomas H. Ince | [126] | |
| CHICKEN HALIBUT | |||
| ONION SOUP AU GRATIN | |||
| RICE Á LA MANHATTAN | |||
| LIX | George Ade | [128] | |
| “SCOLLOPED” OYSTERS | |||
| LX | Lyman Abbott | [130] | |
| DEEP APPLE PIE | |||
| LXI | Terry Ramsaye | [131] | |
| LETTUCE (Á LA RED CREEK) | |||
| LXII | R. L. (Rube) Goldberg | [133] | |
| HASH | |||
| LXIII | Channing Pollock | [134] | |
| CORN BREAD | |||
| LXIV | Hussein Kahn Alai | [135] | |
| CHIRIN POLOW | |||
| LXV | William J. Bryan | [138] | |
| FRENCH-FRIED ONIONS | |||
| LXVI | Will Irwin | [139] | |
| HAM AND EGGS | |||
| LXVII | Douglas Fairbanks | [140] | |
| BREAD TART | |||
| LXVIII | Julian Street | [141] | |
| SOLE Á LA MARGUERY AND DUCK WITH ORANGES | |||
| SOLE Á LA MARGUERY | |||
| DUCK BIGARADE | |||
| LXIX | S. S. McClure | [143] | |
| OMELETTE—AND PIE | |||
| LXX | Basil King | [145] | |
| LOBSTER Á LA KING | |||
| LXXI | John A. Moroso | [146] | |
| SPAGHETTI-FOR-THE-GANG | |||
| LXXII | F. X. Leyendecker | [148] | |
| VEAU SAUTÉ MARENGO | |||
| VOL AU VENT FINANCIÉRE | |||
| LXXIII | Eddie Cantor | [150] | |
| BOILED BEEF AND HORSERADISH SAUCE | |||
| LXXIV | Frazier Hunt | [151] | |
| STUFFED CELERY | |||
| LXXV | Wm. Slavins McNutt | [152] | |
| ORANGE COMPOTE | |||
| LXXVI | Stephen Vincent Benet | [154] | |
| ZITELLI’S MACARONI STEW | |||
| LXXVII | James R. Quirk | [155] | |
| TOMATO WIGGLE | |||
| LXXVIII | Charles W. Eliot | [156] | |
| A FAVORITE MENU | |||
| LXXIX | H. S. Cumming | [158] | |
| VIRGINIA EGG BREAD | |||
| LXXX | Joseph Santley | [159] | |
| COCOA CREAM CAKE | |||
| LXXXI | A. Hamilton Gibbs | [160] | |
| SQUAB EN CASSEROLE | |||
| LXXXII | Richard Barthelmess | [161] | |
| SPICED GRAPES | |||
| LXXXIII | Don Juan R. y Gayangos | [162] | |
| EGG PLANT AU GRATIN | |||
| LXXXIV | Samuel G. Blythe | [163] | |
| TRIPE Á LA MODE DE CAEN Á LA ROY CARRUTHERS | |||
| LXXXV | Charles H. Taylor | [165] | |
| CLAM CHOWDER | |||
| LXXXVI | Cyrus H. K. Curtis | [167] | |
| BAKED BEANS | |||
| LXXXVII | Frederic Arnold Kummer | [169] | |
| SPAGHETTI DIABOLIQUE | |||
| LXXXVIII | Albert D. Lasker | [170] | |
| CHICKEN PAPRIKA | |||
| LXXXIX | Henry Van Dyke | [171] | |
| FISH CHOWDER | |||
| XC | Macklyn Arbuckle | [172] | |
| SOUTHERN GUMBO Á LA “COUNTY CHAIRMAN” | |||
| XCI | John Taintor Foote | [174] | |
| MORELS SAUTÉ | |||
| XCII | Maurice Francis Egan | [176] | |
| A DIPLOMATIST’S RECEIPT FOR WELSH RABBIT | |||
| XCIII | Livingston Farrand | [178] | |
| SAUSAGE AND GRIDDLE CAKES | |||
| XCIV | F. Ziegfeld, Jr. | [179] | |
| LITTLE CHICKEN TARTS | |||
| XCV | Harold Lloyd | [181] | |
| LEMON LAYER CAKE | |||
| XCVI | Luther Burbank | [183] | |
| TURKEY Á LA BURBANK | |||
| XCVII | Raymond McKee | [185] | |
| TO COOK RABBITS | |||
| XCVIII | Will Deming | [187] | |
| VIRGINIA HAM | |||
| LEMON PIE | |||
| A DRESSING | |||
| XCIX | Charles W. Chessar | [189] | |
| TIPS ON STEAKS | |||
| C | Arthur T. Vance | [191] | |
| SALADE Á LA TURC | |||
| PANDORA FRENCH DRESSING | |||
| WELSH RABBIT Á LA MORGAN ROBERTSON | |||
| CI | Baron de Cartier | [195] | |
| WATERZOIE DE VOLAILLE | |||
| CII | Dean Cornwell | [197] | |
| SPAGHETTI-MY-STYLE | |||
| PART TWO: RECIPES | |
| Breads—Muffins—Waffles—Etc. | |
| BRAN MUFFINS | [56] |
| BREAD AND MILK | [52] |
| CORN BREAD | [108], [134] |
| CORNFLAKES | [97] |
| GRIDDLE CAKES | [178] |
| SWEET POTATO PONE | [43] |
| VIRGINIA EGG BREAD | [158] |
| WAFFLES | [36], [77] |
| Egg Dishes | |
| DEVILED EGGS | [83] |
| EGGS Á LA SALISBURY | [119] |
| EGGS “MUSHROOMETTE” | [54] |
| EGGS USED WITH ASPARAGUS | [79] |
| HAM AND EGGS | [139] |
| OMELETTE | [143] |
| POACHED EGGS EN CROUSTADE A L’ALEXANDER | [65] |
| Soups—Mulligans—Bouillabaisse | |
| BARSHCK | [113] |
| BARSHCK WITH USHKA | [113] |
| BEAN SOUP | [124] |
| BURGOO, A | [58] |
| BOUILLABAISSE JOE TILDEN | [37] |
| BOUILLABAISSE | [100] |
| CORN CHOWDER | [41] |
| CLAM CHOWDER | [165] |
| FISH CHOWDER | [171] |
| MULLIGAN | [69] |
| ONION CLAM CHOWDER | [34] |
| ONION SOUP AU GRATIN | [126] |
| SANCOCHO | [93] |
| TOMATO SOUP | [61] |
| WATERZOIE DE VOLAILLE | [195] |
| Fish—Oysters—Lobster—Roe—Etc. | |
| BAKED OYSTERS ALEXANDER | [67] |
| CHICKEN HALIBUT | [126] |
| COD FISH | [42] |
| COLD SAUCE ALEXANDER (FOR COLD SALMON) | [64] |
| FISH Á LA COMMODORE | [119] |
| FRIED TROUT | [90] |
| HAWAIIAN CROQUETTES Á LA BIRD OF PARADISE | [49] |
| LOBSTER Á LA KING | [145] |
| LOBSTER (K C B) | [73] |
| OYSTERS PECHEUR | [51] |
| “SCOLLOPED” OYSTERS | [128] |
| SHAD ROE | [72] |
| SOLE Á LA MARGUERY | [141] |
| STEAMED CLAMS | [97] |
| TROUT, TO COOK | [120] |
| Fowl (Domestic and Wild) | |
| CHICKEN PAPRIKA | [170] |
| CHICKEN PILAU | [105] |
| CHIRIN POLOW (PERSIAN) | [135] |
| DUCK BIGARADE | [142] |
| DUCKS AND LARGE FOWL | [122] |
| ÉMINCE OF CHICKEN Á L’ALEXANDER | [68] |
| GOOSE, THE BEST WAY TO COOK | [121] |
| LITTLE CHICKEN TARTS | [179] |
| SOUTHERN GUMBO Á LA “COUNTY CHAIRMAN” | [172] |
| SQUAB EN CASSEROLE | [160] |
| SUPRÊME OF CHICKEN Á L’ALEXANDER | [64] |
| SUPRÊME OF CHICKEN Á L’ALEXANDER GARNITURE | [65] |
| TEAL, PARTRIDGE AND SMALL FOWL | [123] |
| TURKEY Á LA BURBANK | [183] |
| Meats—Meat Dishes and Sauces | |
| CHILI CON CARNE | [98] |
| CREAM SAUCE Á LA WORCESTERSHIRE | [89] |
| HASH—A NEW METHOD | [133] |
| HAM AND EGGS | [139] |
| HOG JOWL AND TURNIP GREENS | [48] |
| HORSERADISH SAUCE | [150] |
| LAMB CURRY Á LA “OMAR THE TENT MAKER” | [91] |
| MEAT LOAF | [84] |
| PELOTAS Á LA PORTUGUESE | [103] |
| RABBIT, TO COOK | [185] |
| RAGOUT DE MOUTON | [99] |
| ROAST BEEF, TIPS ON COOKING | [96] |
| ROGNONS DE VEAU Á L’ALEXANDER | [66] |
| ROUND STEAK—REALLY DELICIOUS | [87] |
| SANCOCHO (FROM ECUADOR) | [93] |
| SPICED GRAPES | [161] |
| STEAK AND KIDNEY PIE | [86] |
| STEAK SAUCE | [125] |
| STEAK, TIPS ON | [189] |
| TERRAPIN | [81] |
| TRIPE Á LA MODE DE CAEN | [163] |
| USHKA (POLISH) | [114] |
| VEAU SAUTÉ MARENGO | [148] |
| VOL AU VENT FINANCIÈRE | [149] |
| VENISON STEAK | [120] |
| VIRGINIA HAM | [31] |
| WABASH VALLEY STEAK | [187] |
| Vegetables and the Like | |
| ARTICHOKES MISTER ANTONIO | [57] |
| ASPARAGUS | [78] |
| BEANS (VARIOUS STYLES) | [123], [167] |
| BURACHKI (POLISH) | [117] |
| EGGPLANT AU GRATIN | [162] |
| EGGPLANT SAUTÉ Á L’ALEXANDER | [63] |
| FRENCH FRIED ONIONS | [138] |
| ITALIAN RICE | [124] |
| MORELS SAUTÉ | [174] |
| POTATO STICKS ALEXANDER | [63] |
| RICE Á LA MANHATTAN | [127] |
| SAVORY POTATOES | [75] |
| “SCOLLOPED” MUSHROOMS | [83] |
| TOMATO SOP | [95] |
| TURNIP GREENS | [48] |
| YAPINGACHO (FROM ECUADOR) | [94] |
| Spaghetti—Macaroni—Etc. | |
| MACARONI STEW, ZITELLI’S | [154] |
| MACARONI WITH CHEESE | [75] |
| SPAGHETTI | [35] |
| SPAGHETTI DIABOLIQUE | [169] |
| SPAGHETTI FOR-THE-GANG | [146] |
| SPAGHETTI-MY-STYLE | [197] |
| SPAGHETTI SAUCES | [118], [146], [154] |
| SPAGHETTI WITH PELOTAS | [103] |
| Salads and Salad Dressings | |
| DRESSING (FOR STUFFED TOMATOES, COLD MEAT, POTATO SALAD) | [188] |
| LETTUCE Á LA RED CREEK | [131] |
| A MAYONNAISE AND A SALAD DRESSING | [122] |
| PANDORA FRENCH DRESSING | [192] |
| RADISH SALAD | [38] |
| ROMAINE SALAD Á L’ALEXANDER | [66] |
| SALADE Á LA TURC | [191] |
| VEGETABLE SALAD | [46] |
| Desserts—Cakes—Pies—Puddings | |
| BREAD TARTS | [140] |
| COCOA CREAM CAKE | [159] |
| CORN PUDDING | [80] |
| COTTAGE PUDDING WITH STRAWBERRY SAUCE | [82] |
| DEEP APPLE PIE | [130] |
| DESSERT, A | [72] |
| FRIED ELDERBERRY BLOSSOMS | [70] |
| INDIAN PUDDING | [156] |
| JAMES MONTGOMERY SUDS | [53] |
| LEMON LAYER CAKE | [181] |
| LEMON PIE | [187] |
| MINCE-PIE | [109] |
| ORANGE COMPOTE | [152] |
| PEACH COBBLER | [71] |
| PANDOWDY | [45] |
| PIE | [143] |
| PIE CRUST | [111], [144] |
| RASPBERRY SHORTCAKE | [60] |
| RICE PUDDING | [39] |
| STRAWBERRY TARTLETS ALEXANDER | [67] |
| Cheese and Cheese Dishes | |
| CELERY STUFFED WITH CHEESE | [151] |
| FONDU AU FROMAGE Á L’ALEXANDER | [65] |
| LIEDERKRANZ Á LA HOOSIER | [40] |
| RUM-TUM-TIDDY | [106] |
| TOMATO WIGGLE | [155] |
| WELSH RABBIT (A DIPLOMATIST’S RECIPE) | [176] |
| WELSH RABBIT Á LA MORGAN ROBERTSON | [193] |
THE STAG COOK BOOK
“This dish of meat is too good for
any but anglers, or very honest men.”
Izaak Walton.