Pineapple Fritters with Macaroons ... 98
Snow Eggs with Custard 99
TABLE SERVICE vii
VARIOUS CHEESES USED IN COOKING . . 109
American 109
Gruyere, or Swiss 109
Parmesan 109
VEGETABLES 86
Artichokes Boiled, Hollandaise Sauce . . 86
Artichoke Farci, a la Barigoule ... 86
119
INDEX
Baked Cauliflower
Celery au Jus
Celery Veloute
Cepes Provencal .
Fried Oyster Plant
Mushrooms Bourgeoise
Stuffed Green Peppers .
Stuffed Tomatoes .
Tomatoes and Eggplant a la Grecque
^^ ^H
87
86
86
87
88
87
88
87
88
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LOUIS'
SALADS and CHAFING
DISHES
By LOUIS MUCKENSTURM
This is really the work of three masters in the art, two of
whom are noted chefs of Boston and the third the proprietor of
a leading Bohemian resort. The receipts are new and prepared
purposely for this book. The quantities given in each receipt are
for a small given number of people, a feature not to be found in
any other work of a similar nature. Printed in two colors on buff
paper. Oblong. Bound in cartridge-paper. Price, 50 cents
Full cloth, side and back stamped in inks. $I.OO
LOUIS'
MIXED DRINKS
WITH HINTS FOR THE CARE AND
SERVING OF WINES
By LOUIS MUCKENSTURM
In this timely and suggestive volume, the work of the above
epicures, there is not only a list of how to make and serve
mixed drinks, but there is an important contribution on the care
and serving of wines which will be of service in the private fam-
ily, as well as to the restaurateur. Uniform with above, oblong.
Bound in cartridge-paper. Price, 50 cents
Full cloth, side and back stamped in inks. $1.00
E
DEC 3
t
"
•
\
,
-•-"•'
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Page 59
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pineapple Fritters with Macaroons ... 98
Snow Eggs with Custard 99
TABLE SERVICE vii
VARIOUS CHEESES USED IN COOKING . . 109
American 109
Gruyere, or Swiss 109
Parmesan 109
VEGETABLES 86
Artichokes Boiled, Hollandaise Sauce . . 86
Artichoke Farci, a la Barigoule ... 86
Baked Cauliflower
Celery au Jus
Celery Veloute
Cepes Provencal .
Fried Oyster Plant
Mushrooms Bourgeoise
Stuffed Green Peppers .
Stuffed Tomatoes .
Tomatoes and Eggplant a la Grecque
^^ ^H
I2O
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for gout Stein
for gout
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LOUIS'
SALADS and CHAFING DISHES
By LOUIS MUCKENSTURM
This is really the work of three masters in the art, two of whom are noted chefs of Boston and the third the proprietor of a leading Bohemian resort. The receipts are new and prepared purposely for this book. The quantities given in each receipt are for a small given number of people, a feature not to be found in any other work of a similar nature. Printed in two colors on buff paper. Oblong. Bound in cartridge-paper. Price, 50 cents
Full cloth, side and back stamped in inks. $I.OO
LOUIS'
MIXED DRINKS
WITH HINTS FOR THE CARE AND SERVING OF WINES
By LOUIS MUCKENSTURM
In this timely and suggestive volume, the work of the above epicures, there is not only a list of how to make and serve mixed drinks, but there is an important contribution on the care and serving of wines which will be of service in the private family, as well as to the restaurateur. Uniform with above, oblong. Bound in cartridge-paper. Price, 50 cents
Full cloth, side and back stamped in inks. $1.00
E
DEC 3
t
"
•
\
, -•-"•'
a