Luncheons

Water-ice, 170 Pine cones, 144 Pink icing, 192 Pistache icing, 192 Plain French omelet, 52 Playing-card sandwiches, 208 Poached eggs, 51 In French style, 51 With greens, 55 Pork tenderloins with fried apples, 94 Potato puree, 95 Straws, 28 Salad, 123 Potatoes, baked, 95 Mashed, 27 Puffed, 28 Pudding, chocolate bread, 136 Cocoanut, 136 Cornstarch, 144 Fig, 136 Green-gage, 137 Huckleberry, 135 Jellied apple, 146 Peach, 145 Pineapple, 146 Sauces, 105 Tapioca, 145 With prunes, 137 Puff-paste, how to make, 154 Pulled bread, 202 Punches, 109 Puree of chestnuts, 148 Q Quails, broiled, 115 Boasted, 115 Quenelles of cornmeal, 96 Quinces, baked, 138 E Remarks about bread and butter sandwiches, 205 Brioche, 209 Fillets of fish, 65 Sandwiches, 20S Scallops, 62 Soups, 45 Rice a la Milanese, 95 Rice prune pudding, 146 Rissoles, 71 Roasted quails, 115 Rolled fillets of flounder, 65 Sandwiches, 206 Rolls, luncheon, 203 Swiss, 203 S Salad, artichoke bottoms, 119 Asparagus tips, 119 Bouquet, 118 Lettuce and tomato and eggs, Cabbage, 122 Celery and apple, 121 Chestnut, 124 Cliicken, 123 Cucumber and tomato, 120 Daisy, 119 Dressing, cream, 116 French, 115 Mayonnaise, 116 Fruits, 124 Lettuce and hard boiled egg, Lettuce hearts, 118 Mashed potato, 123 Plain lettuce, 117 Preparing, 116 Salad, remarks about, 117 Shad roe, 123 Tomato and green pepper, 121 Turnip cups with celery, 121 Vegetable, 120 Salpicon, 72 Of fruits in glasses, 37 On glass plate, 37 Sandwiches, bread and butter, 205 Brown and white bread, 205 Celery, 207 FilUngs for, 207 Green pepper, 208 In circles with nuts, 205 Lettuce, 206 Playing-card, 208 Eemarks about, 205 EoUed or motto, 206 Toasted cheese, 209 Sauce, brown, 102 Hollandaise, 103 Horseradish, 88 Hot chocolate, 167 Hot maple, 168 Maitre d' hotel, 103 Soubise, 87 Supreme, 102 Tomato puree, 103 White, 102 Sauted bananas, 138 Oysters, 61 Savarins, 147 Scallops, fried, 63 Remarks about, 62 On the shell, 63 Scotch oat-cakes, 202 Scrambled eggs with brains, 58 With tomato, 54 Shad roe, broiled, 64 Croquettes, 64 Salad, 123 Shortcake, currant, 162 Smelts, broiled, 64 Smothered chicken, 100 Soubise sauce, 87 Souffles, fruit and others, 139 Remarks about, 139 Strawberry, 139 Soups, remarks about, 45 Spanish eggs, 56 Spinach, 97 Cream of, 48 Squabs, 115 Stewed apples, 140 Strawberry bavarian, 150 Ice cream, 168 Souffle, 139 Tartlets, 158 Water-ice, 170 Strawberry-cake, 162 Strawberries and cream, 143 On individual plates, 38 Striped bread and butter, 204 Stuffed green peppers, 81 Mushrooms, 79 Tomatoes, 80 Stuffing for tomatoes, 80 Supreme sauce, 102 Sweetbreads, baked, 73 CoquiUes of, 74 Glazed, 74 Remarks about, 73 To prepare, 73 Swiss rolls, 203 Tartlets, bread and jam, 143 Prangipane, 158 Fruit, 159 Pine cones, 144 Strawberry, 158 Terms, 32 Timbale of liver, cold, 127 Timbales of chicken, 77 Of liver, 78 Tomato faroi, 97 And green pepper salad, 121 Puree, 103 Tomatoes, baked, and fontage cups, 81 Broiled, 97 Stuffed, 80 Stuffing for, 80 Tongue, glazed, 127 Tutti frutti icing, 195 Twists, 203 U Unleavened bread, 201 Veal k I'ltalienne, 93 Chops, 92 Cutlets, small, 93 Grenadines of, 94 Vegetable salad, 120 Vegetables, aspic of, 120 Vegetarian dish, 82 Vol-au-veut, 71 Tapioca pudding, 145 With prunes, 137 Tart, jam, 157 Tartlet shells, how to make, 157 W Water bread, 209 Water-ice, apricot, 170 Water-ice, lemon, 169 Macedoine, 171 Orange, 17 Pineapple, 170 Strawberry, 170 Water-ices in general, 169 AVhipped cream icing, 193 White sauce, 102 Whole wheat bread, 200 Wine icing, 192 Yellow icing, 191