Kirmess cook book

How to Serve Franco-American Soup 51 Julienne Soup 54 Mushroom Soup 64 Noodle Soup 50 Okra Gumbo Soup f4 Old Fashioned Beef Soup 58 Oyster Soup 61 Pepper Pot 61 Pot an Feu Soup 53 Potato Soup 57 Princess Soup 56 Salmon Bisque 58 Soup Making 46 Sou ps 46 Split Pea Soup 57 Swiss Bice Soup 66 Tomato Soup 53-64-65 Turkey Soup 62 White Bean Soup 62 CHAPTER IX— FISH, OYSTERS, LOBSTERS, TERRAPIN— Baked Blue Fish 79 Baked Filets of Flounder 78 Baked Fresh Codfish, with Cheese Sauce 80 Baked Mackerel with Cream, i 81 Baked Smelts 81 Baked Trout with Shrimp Sauce 79 Boiled Fresh Cod Fish 71 Boiled Red Snapper 73 Boiled Salmon 70 Broiled Fish, Latticed Potatoes 75 Broiled Shad Roes 76 Broiled Shad with Sauce Piquante 75 Broiled Smelts 76 Broiled Trout 76 Canape Lorenso 106 Clam Cocktails 90 Clam Fritters 96 Clam Pie 97 Cod Fish Balls 89 Cod Fish Croquettes '. 80 Cod Fish or Halibut with Oyster Sauce 72 Court Bouillon for All Sorts of Fresh Water Fish 70 Crab Ravigote 106 Creamed Lobster 101 Deviled Crabs 101 Deviled Lobster 101 Deviled Oysters 94 Egg Sauce for Boiled Codfish 71 Finnan Haddle 73-77 Pafe Fish Filets, Sauce Tartare 89 Fried Oysters 93 Fried Scallops 86 Fried Smelts a la Parisienne 84 Fried Shad Roes 86 Fried Smoked Salmon 86 Fried Soft Shell Crabs 104 Fried White Bait 86 Frogs Legs, Fried 88 Grilled Oysters 96 Halibut and Oysters 82 Halibut Cutlets 88 How to Boll a Lobster 99 Kromlskies of Oysters 98 Little Pigs In Blankets 92 Lobster a la Newbargh 99-100 Lobster Croquettes 100 Lobster Cutlets 102 Lobster Chops 102 Lobster Patties 108 Lobster Timbale 103 Maryland Stewed Oysters 96 Oyster Cocktails 89-90 Oyster Croquettes 92 Oyster or Clam Fritters 91 Oyster Pies 96 Oysters Scalloped with Spaghetti 94 Oysters with Sherry 90 Planked Shad 77 Potted Shad 82 Roe Herring, Smoked 77 Salmon Savory 78 Salt Mackerel 81 Scallop Patties 87 Scalloped Oysters. 94 Slices of Cod, a la Seyille 88 Soft Clams 91 Soft Clams a la Newburgh 91 Sole with Mussel Sauce 87 Steamed Oysters or Clams in Shell 96 Stewed Eels 71 Stewed Terrapin * 106 Terrapin a la Chamberlin 107 Timbale of Fish 74 To Open a Boiled Lobster 96 Trout, Fried 87 CHAPTER X—ENTREES— A la Mode Beef 126 Baked Macaroni and Oysters 181 Beef Loaf 127 Braised Lambs Tongues 190 Broiled Kidneys iS Broiled Mushrooms 118 Calfs Brains a la Vinaigrette 185 Casserole of Lamb Chops and Chestnuts Ill Chicken and Rice Timbale 124 Chicken Casserole 120 Chicken Livers en Brochette with Bacon 118 Chicken or Sweetbread Mousse 122 Chicken Pie 128 Chicken with White Sauce 122 Chops in Paper HI Club Steak 125 Cream Chicken or Sweetbreads with Border of Rice 120 Croquettes of Sweetbreads 116 Curry of Lamb with Asparagus Tops 186 Eggs a la Benedictine 185 Eggs Cocotte a la Creme 184 Eggs with Celery 184 English Mutton Chops en Casserole 186 Filet of Beef with Mushroom Sauce 186 Green Peppers Stuffed with Nuts 119 Green Peppers with Chicken 119 Ham Timbales 183 Hungarian Goulash 182 Jellied Chicken 127 Jellied Veal Mousse 180 Liver Rolls 188 Marrow Toast 132 Mushrooms under Glass : 113 Mushrooms with Sweetbread Filling for Patties 115 Rolled Tongue 126 Shells of Chicken 118 Spanish Egg Plant 120 Stuffed Chops 112 Stuffed Cutlets, Cold 112 Stuffed Green Peppers, Sweet 118 Stuffed Mushrooms 114 Stuffed Peppers 119