The new practical cookery guide

Alsacienne. — Consists of large dice of cooked new potatoes, pickles, and coarsely shredded lettuce round, decorated with sliced cooked Frankfort sausages, French salad dressing over. Americaine I. — Sliced potatoes, tomatoes, celery, spring onions, and green peppers, highly seasoned. Americaine II. — Dice of potatoes, beetroot, tongue, and anchovies, mustard and cress round. Andalouse — Quarters of tomatoes, red peppers (pimento), rice, chopped onions, and flavour of garlic. Salades Varices. Bagration — Shredded celery, artichoke fond, chicken, and fine macaroni, hard egg, tongue, and truffe, seasoned with mayonnaise tomatee. Barbe de Cap-ucin — Barbe salad. Barcelone — Tomatoes, green peppers, chicory, hard eggs. Basto — Julienne of celery, pimentoes, escarolle, and sour apples, creamed mayonnaise over. Beatrice — French beans and tomatoes, tarragon, mustard and cress round. Beaucaire — Celery, celeriac, potatoes, endives, ham, mushrooms, tarragon, and chervil, mayonnaise, beetroot, and sour apple rings round. Belle Fermiere — Julienne of celery, beetroot, capsicum, and creamed mayonnaise, mustard and cress round. Betterave — Beetroot salad. Bourbonaise — Potatoes, celery, peas, mushrooms, endives, mayonnaise with chopped pickles over. Buenos Ayres — Alligator peas, geeen apples, green peppers, cucumbers, green walnut round, all cut in neat slices. Canaille — Julienne of fonds, potatoes, pointes, pimentoes, shrimps, and mushrooms, truffe, highly seasoned. Cappone Magro — Salad of all vegetables in season, cooked fish, masked with green mayonnaise, sliced lobster masked with pink mayonnaise round. Carmelite — Squares of potatoes, beetroot, anchovy fillets, and chopped onions, quarters of hard eggs round. The New Practical Cookery Guide. Caroline — Dice of cucumber, red peppers, peas, Swiss cheese, a few chopped hazel nuts and fried croutons over, seasoned with salad dressing. Cazanova — Julienne of celery, white chicken meat, truffe, and creamed mayonnaise, chopped eggs over. Chef de Cuisine — Potatoes, cauliflower, French beans, tomatoes, Ravigotte sauce over, and fried croutons. Chicago — Cucumber and cress salad. Chinoise I. — Macedoine of vegetables mixed with mayonnaise, julienne of gherkins, t ruffe, and carrots round. Chinoise II. — Dice of potatoes, truffe, and oysters, well seasoned with fines herbes and white wine, allowed to macerate one hour, then mixed with lettuce and mayonnaise. Choux Rouge — Red cabbage salad. Clauzel — Julienne of celery and chicory, mayonnaise over, and tarragon and chervil. Concombre — Cucumber salad. Convent — Julienne of potatoes and cucumber, chopped chive, and tarragon in the dressing. Cressonnaire — Watercress, dice of potatoes, and hard eggs. Cultivateur — Dandelion, spring onions, sorrel and mint flavour in Tartar sauce over, sliced potatoes and beetroot round. Danichef — Dice of celeriac, potatoes, pointes, truffes, fonds seasoned with mayonnaise. Danoise — Macerated cucumber, celeriac, beetroot, mixed with smoked fish, hard eggs, chive, chervil, and tarragon and mayonnaise. Salaries Varices. D'Estrees — Julienne of celery and endive, mayonnaise, sliced potatoes and beetroot round. D'Ete — Lettuce, mustard and cress, radishes, with cucumber, beetroot, and hard eggs round. Demideuil — Potatoes, truffes, creamed mayonnaise, and mustard. Demidoff — As Demideuil, with addition of artichoke fond. D'CEuf — Hard egg salad. Don Carlos — Tomatoes, fonds, onion flavour, cress, and parsley.