Rolls, finger, [152];
French, [153];
Kentucky, [153];
Alabama, [153];
corn, [154];
Parker House, [154];
whole wheat, [155];
Swedish, [156];
Paris, [156]
Rusk, how to make, [157];
Georgia, [157]
Rye crisps, [144]
Rye mush, directions for cooking, [50]
Salads, [431-458]
Cheese, [455], [456]
Dressing, [431] ff.
Boiled, [433] ff.
Club, [434]
Cream, [433-434]
Curry, [435]
Egg, [434]
French, [431-432]
German, [434]
Mayonnaise, [432]
Egg, [454], [455]
Fish, [435] ff.
Anchovy, [435]
Clam, [436]
Sardine, [436]
Shrimp, [436]
Fruit, [447] ff.
Alligator pear, [447]
Apple, [447], [448]
Apricot, [448]
Banana, [449]
Cantaloupe, [449]
Cherry, [449], [450]
Grape, [450]
Grapefruit, [450], [451]
Macedoine, [451], [452]
Orange, [452], [453]
Peach, [453]
Pear, [453]
Pineapple, [453], [454]
Nut, [456-458]
Vegetable, [437] ff.
Artichoke, [437]
Asparagus, [437]
Bean, [437], [438]
Beet, [438]
Brussels sprouts, [438]
Cabbage, [438]
Carrot, [439]
Cauliflower, [439]
Celery, [439], [440]
Chickory, [440]
Chiffonade, [440]
Cress, [440]
Cucumber, [440], [441]
Endive, [441]
Lettuce, [442]
Mushroom, [442]
Onion, [442]
Pea, [443]
Pepper, [443]
Pimento, [442]
Potato, [444]
Radish, [445]
Salsify, [445]
Spinach, [445]
Tomato, [446], [447]
Waldorf, [447]
Sally Lunn, [145];
Southern, [158]
Salmon, broiled, salt, [70];
smoked, [70];
kippered, [70];
fried, [71]
Samp, [56]
Sardines, with eggs, [99], [116]
Sauces, thirty simple, [423-430]
Allemande, [423]
Béarnaise, [423-424]
Béchamel, [424]
Brown, [424]
Butter, [424]
Caper, [425]
Cheese, [425]
Colbert, [425]
Cream, [425]
Curry, [425]
Dutch, [426]
Duxelles, [426]
Egg, [426]
Hollandaise, [426]
Italian, [427]
Madeira, [427]
Maître d’Hôtel, [427]
Mint, [427]
Mushroom, [428]
Parsley, [428]
Piquante, [428]
Remoulade, [428]
Tartar, [429]
Tomato, [429] ff.
Velouté, [430]
Vinaigrette, [430]