Luncheons

Babas, 147 Baked apples, 141 Bananas, 138 Fillets of fish -with sauce, 66 Hominy, 96 Mushrooms, 79 Quinces, 138 Sweetbreads, 73 Tomatoes and fontage cups, 97 Bananas, baked. No. 1, 138 No. 2, 138 And cream, 143 Sauted, 138 Bavarian cream sliced and garnished with cream-cakes, 153 Bean croquettes, 98 Beaten omelet, 52 Beef consomme, 45 Casserole, 85 Boiled ham. No. 1, 128 No. 2, 128 Icing, 192 Lettuce, 96 Boned ham, 129 Braids, 203 Brandy peaches, 109 Bread braids, 203 Bread and butter, checkered, 204 Sandwiches, brown and white combined, 205 Sandwiches in circles with nuts, 205 Sandwiches, remarks about, 205 Striped, 204 Bread-cutter, 202 Bread and jam tartlets, 143 Pulled, 202 Bound loaf of, 201 Stirred, 199 81 Twists, 203 Unleavened, 201 Water, 200 Whole wheat, 200 Brioche, 209 Brioche, loaf of, 210 Eemarks about, 209 To make, 209 Broiled lobster, 63 Quails, 115 Shad roe, 64 Smelts, 64 Tomatoes, 97 Browned sauce, 102 Burning cherries, 140 Peaches, 140 Butter, maitre d 'hotel, 104 Ways of preparing, 31 Icing, 94 Cabbage salad, 122 Cafe frappe, 171 Cake, eocoanut, 182 Cake-basket holding meringue mushrooms, 185 Cake, chocolate, 182 Decorated in two shades of white, 184 With candied rosedeaves, 185 With pink bow-knot, 184 With tutti fr-' icing, 195 With candied violets, 185 Gingerbread, 179 With chocolate glaze, 179 With icing and preserved ginger, 180 With whipped cream, 180 Jelly-roll, 185 Orange, in crescents, 181 In layers, 181 No. 2, or plain cup, 181 Strawberry, No. 1, 162 No. 2, 162 Cakes, cream, how to make, 188 Iced, 189 Cakes, cherry, 187 Cup, 181 Decorated with flower design, Daisy, 186 Domino, 187 Hemispheres, 187 Marble, 187 Meringue mushrooms, 189 Meringues, eocoanut, 190 Pastry fingers, 191 With medallion of fruit, 186 Calf 's brains a 1 'aurore, 75 A la poulette, 75 To prepare, 75 With black butter, 76 With hoUandaise, 76 Canapes, anchovy, 41 Of caviare, 41 Of salmon, 40 Caramel icing, 193 Casserole of beef, 85 Of chicken. No. 1, 99 No. 2, 99 Celery, cream of, 48 Sandwiches, 207 Charlotte russe, strawberry. No. 1, No. 2, 150 Checkered bread and butter, 204 Cheese-crackers, 211 Cheese, cream, with Bar-le-duo currants, 131 Croquettes, 109 Patties, 110 Sandwiches, toasted, 209 Cherries, 176 Burning, 140 Cherry-cakes, 187 Chestnut bavarian, 149 Puree, 148 Chestnut salad, 124 Chicken aspic, 125 Casserole, 99 Consomme, 46 En surprise, 101 Fried in cream, 100 Joints, 100 Mousse, 126 Salad, 123 Smothered, 100 Timbales, 77 Chocolate bread pudding, 136 Cake, 1S2 Cream, 153 Icing, 194 Sauce for ice cream, 167 Sponge, 153 Clam broth, 46 Bisque, 46 Cocktails, 39 Clams, cream of, 47 On the half shell, 41 Coeoanut-cake, 182 Cocoanut cream-cake, 183 Meringues, 190 Pie, 160 Pudding, 136 Coffee mousse, 147 Cold cut meats, 127 Cold fish, garnished, 129 Halibut, 191 Cornmeal muffins, 210 Cold dishes, 20 Service, 125 Slaw, 61 Compote of apricots, 142 Of figs, 142 Of pears, 142 Consomme of beef, 45 Of chicken, 46 Ooquilles of sweetbreads, 74 Cornstarch puddings, 144 Cottage pie, 90 Cranberry pie, 160 Cream-cakes, 188 How to make, 188 Iced, 189 Little, with caramel icing, 189 With jam and whipped cream, Cream cheese mth Bar-le-duc currants, 131 Dressing, 116 Cream of celery, 48 Of clams, 47 Of oysters, 47 Of spinach, 48 Creamed egg baskets, 54 Fish garnished with potatoes, 67 Lobster, 63 Poached eggs, 54 Croquettes, 76 Of beans, 98 Of cheese, 109 Of farina, 135 Of shad roe, 64 Crystal icing, 193 Cup-cake, 181 Cup-cakes with tlower design, 186 Currant pie, 160 Shortcake, 162 Currants, 38 Frosted, 38 On individual plates, 38 D