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.)