Sausage, with eggs, [98], [116]
Shell-fish, fifty ways to cook, [281-296]
Clams, [281] ff.
à la Marquise, [281]
Cocktail, [282]
Connecticut, [282]
Creamed, [282]
Devilled, [282]
Escalloped, [283]
Crabs, [283] ff.
à la Créole, [284]
à la St. Laurence, [284]
Baked, [283]
Croquettes, [285]
Fricassee, [286]
Stuffed, [286]
Lobster, [286] ff.
à la Newburg, [287]
Broiled, [286]
Casserole, [288]
Devilled, [287]
Escalloped, [287]
Wiggle, [288]
Oysters, [288] ff.
à la Madrid, [293]
Baked, [288]
Broiled, [289]
Creole, [289]
Curried, [289]
Devilled, [290]
Escalloped, [290]
Stew, [292]
Scallops, [293] ff.
Fried, [293]
Shrimps, [294] ff.
à la Créole, [295]
Creamed, [294]
Curried, [294]
Jellied, [294]
Mayonnaise of, [295]
Wiggle, [296]
Shrimps, scrambled with eggs, [98];
omelet, [115]
Snowballs, [145]
Soups, one hundred varieties, [252-280]
Beef, [252] ff.
Barley, [252]
Black bean, [252]
Boston, [252]
Creole, [253]
English spinach, [253]
Italian, [253-254]
Julienne, [254]
Noodle, [254]
Quick, [254-255]
Rice, [255]
Spanish, [255]
Veal, [255]
Wrexham, [256]
Bisques and Purées, [256] ff.
Clams, [256]
Crab, [256]
Green peas, [257]
Kidney beans, [257]
Rice, [258]
Tomatoes, [258]
Chicken, [259] ff.
German, [262]
Giblet, [262]
Hungarian, [263]
Jellied, [263]
Mock chicken, [263]
Cream, [264] ff.
Asparagus, [264]
Barley, [264]
Celery, [264]
Clams, [264]
Corn, [265]
Crab, [265]
Mushrooms, [265]
Oysters, [265]
Peas, [265]
Tomato, [265]
Vermicelli, [266]
Fish, [266] ff.
Clam, [266], [267]
Crab, [267]
French, [267]
German, [268]
Oyster, [268], [269]
Salmon, [270]
Scallop, [271]
Shrimp, [270]
Fruit, [271] ff.
Currant, [272]
Gooseberry, [272]
Prune, [272]
Raisin, [272]
Raspberry, [273]
Strawberry, [273]
Miscellaneous, [278] ff.
Mutton, [273] ff.
Asparagus, [273]
Baked, [273]
Lamb, [274]
Quick, [275]
Veal, [275] ff.
Austrian, [275]
Chiffonade, [276]
Italian, [276]
Spring, [277]
Vegetable, [277-278]
Southern hoecakes, [128]
Strawberries, [21];
how to serve, [37]
Sweetbreads, directions for cooking, [84]