From time to time, also, a few of the recipes, with minor changes, have appeared in that journal.
Illustrations by means of half-tones produced from photographs of actual dishes were first brought out, we think, by The Century Company; in this line, however, both in the number and in the variety of the dishes prepared, the author may justly claim to have done more than any other has yet essayed.

The illustrations on these pages were prepared expressly for this work, and the dishes and the photographs of the same were executed under our own hand and eye.

That results pleasing to the eye and acceptable to the taste await those who try the confections described in this book is the sincere wish of the author.
JANET M.HILL Contents Part I.
SALADS PAGE INTRODUCTION 3 THE DRESSING 6 USE OF DRESSINGS 7 ARRANGEMENT OF SALADS 8 COMPOSITION OF MAYONNAISE 8 VALUE OF OIL 8 BOILED AND CREAM DRESSINGS 9 IMPORTANT POINTS IN SALAD-MAKING 9 WHEN TO SERVE SALADS WITH FRENCH OR MAYONNAISE DRESSING 9 WHEN TO SERVE A FRUIT SALAD 10 SALADS WITH CHEESE 10 HOW TO MAKE AROMATIC VINEGARS, KEEP VEGETABLES, AND PREPARE GARNISHES 11 HOW TO BOIL EGGS HARD FOR GARNISHING 11 TO POACH WHITES OF EGGS 11 ROYAL CUSTARD FOR MOULDS OF ASPIC 11 HOW TO USE GARLIC OR ONION IN SALADS 12 HOW TO SHELL AND BLANCH CHESTNUTS AND OTHER NUTS 12 HOW TO CHOP FRESH HERBS 13 HOW TO CUT RADISHES FOR A GARNISH 13 HOW TO CLEAN LETTUCE, ENDIVE, ETC.

13 HOW TO CLEAN CRESS, CABBAGE, ETC.

14 HOW TO RENDER UNCOOKED VEGETABLES CRISP 14 HOW TO BLANCH AND COOK VEGETABLES FOR SALADS 14 HOW TO CUT GHERKINS FOR A GARNISH 15 HOW TO FRINGE CELERY 15 HOW TO SHRED ROMAINE AND STRAIGHT LETTUCE 15 HOW TO KEEP CELERY, WATERCRESS, LETTUCE, ETC.