"Dainty dishes"

Season with salt, red pepper and grated nutmeg ; add 2 ounces of butter and place on the fire. Stir con- tinuously. At the first boil remove from the fire and place on ice, stirring until somewhat cool. Note. — This cream is mentioned in various receipts. 86 Detailed Index of Dishes «4 COLD HORS D'OEUVRE AND SAVOURIES. Almonds, Salted 5 Canapes, Alsatian 6 " , Beef Tongue, Hungarian Style. 6 , Deviled Ham 6 , Lorraine 6 " , Reform 6 Caviare Eclairs lo Served in Eggs 7 Sticks d Cheese Cream Puffs 9 Crabs (Hard)^ Dressed, English Fashion. lo Eclairs, Rossini Style lo German Salt Sticks 5 Hazel Nuts, Deviled 5 Lettuce Leaves. Genoese Fashion 7 " , Indian Style 7 Medallions of Lobster, Russian Style ... 8 Medallions, Strasburg Style 7 , Westphalia Style 8 Olives, Stuffed, with Anchovies 5 " , Stuffed, with Anchovy Butter. . . s Patties (Small), Lobster, with Jelly 8 " " , Massarena, with Jelly.. 9 " " . Montglas, with Jelly... 8 Pistachio Nuts, Salted 5 Puffs (Small), Swedish Fashion 9 Russian Chicken Salad 10 Fish Salad 10 Tomatoes, American Style i with Shrimps, Ravigote Sauce 1 , Swedish Style z , Venetian Style 1 Truffles, Imitation z HOT HORS D'OEUVRE. Allumettes with Puree of Chicken Livers 12 Anchovy Allumettes 12 Beef Tongue (Smoked) on Toast, En- glish Fashion 17 Chicken Tartlets, Pompadour Style 20 " '* , Viennese Style 20 Cccks' Combs, Stuffed, Pompadour Style 16 •• , Villeroi Style... 16 Fritters, Anchovy z 5 ** , Calf's Brain Z4 , " " . d'Uxelle Style... Z4 ,-Frou-Frou Z3 , Marrow, d'Uxelle Fashion Z4 , Mixed, Italian Style 17 , Marie Louise Z3 « « « <l 41 <4 <( Fritters, Mushroom, Nemours Style.... Z4 ** , Sarah Bernhardt Style Z3 " , Yarmouth z 5 Game Allumettes Z2 Goose Liver, Tartlets of Fat. Regency Style 19 Goose Liver, Tartlets of Fat, Queen Style 19 Ham on Toast, English Fashion 16 " Tartlets, Hungarian 20 Kulibjac (or Russian Patties) 17 Pancakes with Caviare z6 with Ham '. z6 ** , Roman z6 Rissoles, Foie Gras 19 " with Marrow Z9 " with Oysters 19 " , Royal Fashion z8 Skewers, Swiss Fashion Z3 Sweetbread, Monte Carlo Style 18 Sweetbread Canapes, (merman Stvle 15 " , Italian Style zs FISH AND SHELLFISH. Bloater, Souffles of, Irish Fashion 23 Canapes, Dewey Style 21 " of Hard Crabs, Lorenzo Style.. 28 " , Lobster, Belasco Style 22 ** , Lobster, Martha Style 22 " , Manhattan 22 " .Oyster Crab, Savoy Style 21 Dams, Hard, South Side Club Style . . . ?6 *' , Schenck Style ,. 27 " , Soft, Boniface Style 27 " , Soft, Godard Style 27 " , Stuffed 26 " , Stuffed, Deviled 27 Codfish with Cream, Baked in Shells.... 31 '* in Shells, Baked, Italian Style.. 3Z " , Crusts of, Braganza Style 31 " , Crusts of, Diaz 'Style. . ." 3Z Crabs, Stuffed 27 " , Stuffed,. Deviled 28 Crab Meat, Creole Style 29 " , Dewey Style 29 " , Maryland Style 28 " " and Oyster Crabs, Maryland Style 28 " , Victoria Style 29 Crawfish, Stuffed 24 " Souffle, Nantua Style 24 Fish in Shells, Cardinal Style 3z " " •* , Joinville Style 32 87 DETAILED INDEX OF DISHES— Continued. Haddock, Cream of Smoked, Meadow- brook Style 23 " , Crusts of, Indian Fashion 22 " (Finnan), Souffle of Smoked.. 23 Lobster, Baked, Victoria Style 30 " Croquettes, Indian F'ashion .... 29 " Sauted, Knapp Style 30 ** Souffle, American Style 24 " Skewers, Duchesse Style 29 ** Skewers, Mexican Style 2ft Oysters, Fried, Flynn Style 25 " , Parmentier Style 26 ** , Schenck Style 25 " , Small Souffles of 25 " , Waldorf Style 25 Pickerel, Boudin of, Thermidor Style... 33 Pilau, Mariner's Fashion 32 Salmon, Border of^ with Soft Clams, Barlow Style 34 " Timbales, Maltese S.tyle 34 Sardines, Deviled, on Toast 35 " , Epicurean Style 3S " , Orly Style 35 . , Quirinal Style 35