16 HOW TO COOK SWEETBREADS AND BRAINS 16 HOW TO PICKLE NASTURTIUM SEEDS 16 NASTURTIUM AND OTHER VINEGARS 17 TO DECORATE SALADS WITH PASTRY BAG AND TUBES 18 RECIPES FOR FRENCH DRESSING 21 RECIPES FOR MAYONNAISE DRESSING 22 BOILED, CREAM, AND OTHER DRESSINGS 26 VEGETABLE SALADS SERVED WITH FRENCH DRESSING 29 SALADS LARGELY VEGETABLE WITH MAYONNAISE, ETC.

39 INTRODUCTION TO FISH SALADS 53 RECIPES FOR FISH SALADS 55 RECIPES FOR VARIOUS COMPOUND SALADS 77 RECIPES FOR FRUIT AND NUT SALADS 89 HOW TO PREPARE AND USE ASPIC JELLY 97 CONSOMME AND STOCK FOR ASPIC 98 CHEESE DISHES SERVED WITH SALADS 105.