Rossini, the musician, also a chef, after writing the score of The Barber of Seville, was informed by the director that a prelude was required immediately. Rossini repaired to his kitchen, cooked himself a perfect dinner, consumed it alone, and went to bed where in a reclining position with score sheets all about him, he wrote a brilliant introduction to his brilliant opera. Suddenly a gust of wind entered unbidden at the window and scattered the precious sheets about the room. Several disappeared through the lattice. Rossini, heavy with the consequences of his culinary genius, re-wrote a fresher and better prelude, tucked it under his corpulent person and rolled over for a final nap, after which he hastened to the opera house with his masterpiece. His best work was done on a full stomach.

Brillat-Savarin, author of “Gastronomy as a Fine Art,” rather whimsically names “Gasteria” the tenth and fairest of the Muses. The writers of this book name her as the first.

R. H. D.

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]