2, 71 " Lobster, No.

3, 71 " Lobster in Ring of Aspic, 72 " Macedoine, 35 " Macedoine of Vegetable, 47 " Mackerel or Bluefish, 60 " Marguerite, 86 " Miroton of Fish-and-Potato, 58 " Mousse-de-Poulet, 81, 82 " Moulded Salmon Salad, 75 " Mousseline of Lobster, 75 " Mushroom with Medallions of Chicken, 80 " Orange-and-Litchi Nut, 88 " Orange-and-Walnut, 92 " Orange-and-Banana, 93 " Oysters in Aspic, 65 " Oyster-and-Celery, 66 " Oyster-and-Sweetbread, 67 " Pate de Foie Gras in Aspic, 85 " Peach, 15 " Peach-and-Almond, 94 " Peach,-Strawberry-and-Cherry, 95 " Potato, 32, 33 " Potato-and-Nasturtium, 34 " Potato, German Style, 37 " Potato with Mayonnaise, 50 " Russian, 62 " Russian Vegetable, 48 " Salmon, 63 " Salt Mackerel, 61 " Sardine, 69 " Sardine, No.

2, 69 " Sardine-and-Egg, 70 " Scallop, 68 " Shad-Roe-and-Cucumber, 61 " Shells of Fish-and-Mushrooms, 65 " Shrimp, 68 " Shrimp in Cucumber Boats, 67 " Shrimp with Aspic Border, 67 " Spanish, 63 " Spinach-and-Egg, 86 " Spinach-and-Tongue, 85 " Stuffed Cucumber, 49 " Stuffed Beet, 34 " Stuffed Tomato, 40 " Sweetbread-and-Cucumber, 77 " Tomato-and-Artichoke, 44 " Tomato-and-Onion, 36 " Tomato-and-Sweetbread, 40 " Tomato, Horseradish Dressing, 40 " Tomato Jelly, No.

2, 43 " Tomato Jelly with String Beans, 44 " Tomatoes Farces a l'Aspic, 42 " Tomatoes Stuffed with Nuts and Celery, 39 " Tomatoes Stuffed with Cucumber, 41 " Tomatoes Stuffed with Jelly, 42 " Turkey-and-Chestnut, 83 " Turnip with Asparagus Tips, 46 " Turquoise, 94 " White Bean, 32 Salads, Arrangement of, 8 Salads, Decorating with Bag and Tubes, 18 Salads, Dressing of, 6 " , Introduction to Subject, 3 Salads, when Served with French Dressing, etc., 9 " , Serving with Cheese, 10 Salmi of Duck or Game, 208 Salmon Salad, 63 " " , Moulded, 75 Salmon-and-Asparagus Salad, 46 Sandwiches: Aberdeen, 205 " Beet-and-Cream-Cheese, 125 " Beverages Served with, 118 " Bread for, 116 " Caviare Roll, 120 " Celery, 20 " Cheese-and-Bar-le-Duc, 135 " Cheese- " -English-Walnut, 122 " Chicken-and-Nut, 127 " Chicken Roll, 123 " Chicken Salad, 127 " Club, 129 " Corned Beef, 119 " Cress-and-Egg, 122 " Cupid's Butter, 135 " Date-and-Ginger, 132 " Egg-and-Spinach, 122 " Epicurean, 123 " Fig, 131 " Filling for, 116 " French Fruit, 131 " Fruit or Claret Jelly, 134 " Fruit with Whipped Cream, 133 " Green Butter, 126 " Halibut with Aspic Jelly, 128 " Halibut-and-Lettuce, 124 " Ham-and-Egg, 119 " " " Tongue, 119 " Harlequin, 125 " Honey, 132 " Hunters', 136 " Lobster with Aspic, 128 " Lobster Fingers, 124 " Milwaukee, The, 129 " Mosaic, 127 " Mushroom-and-Lobster, 121 " Nasturtium Fold, 125 " Pate de Foie Gras (Imitation), 122 " Peanut, 125, 126 " Pineapple, 133 " Puff Paste, 133 " Rose Leaf, 132 " Russian, 121 " Sardine, 120 " Shad-Roe-and-Butter, 126 " Tomato, 200 " Tongue-and-Veal, 120 " Tower of Babel, 124 " Violet, 132 " Wedding Sandwich Roll, 129 " Whipped Cream, 133 Sardine Canapes, 177 Sardine-and-Egg Salad, 70 Sardine Mayonnaise, 25 " Rarebit, 185 " Salad, 69 " Sandwiches, 120 Sardines, Curried, 177 " , French Fashion, 177 " on Toast, 181 Sauce for Baba, 216 Sauce, Bacon, 27 " , Bechamel, 205, 210 " , Bernaise, 28 " , Bread, 211 " , Chaud-froid, 101 " , Cherry, 213 " , Hollandaise, 28, 173 " , Ingredients for One cup, 159 " , " " " pint, 160 " , Livournaise, 25 " , Mayonnaise, 22 " , Mushroom, 210 " , Tartare, 25 " , Tomato, 179 Sauces, How to Make, 158 " , Stock for use in, 99 Scallop Salad, 68 Scotch Woodcock, 190, 207 Scrambled Eggs with Cheese, 188 " " " Dried Beef, 189 " " " Ham, 204 " " " Oysters, 166 " " " Smoked Salmon, 188 " " " Tomatoes, 189 " " a la Union Club, 188 Shad-Roe-and-Butter Sandwiches, 126 Shad-Roe-and-Cucumber Salad, 61 Shells of Fish and Mushrooms, 65 Shirred Eggs, 192 Shrimp Salad, 68 " " Aspic Border, 67 " " , Cucumber Boat, 67 " , Bamboo-and-Lettuce Salad, 74 Shrimps with Peas, 175 " a la Poulette, 175 Smoked Salmon with Eggs, 188 Soda-Water, Home-Made, 147 Souffle, Cheese, 105 Souffles, " Iced, 108 Spaghetti, Queen Style, 203 Spanish Chocolate, 148 Spanish Salad, 63 Spinach-and-Egg Salad, 86 " with Eggs, 194 " -and-Tongue Salad, 85 Sponge, Pineapple, 217 " , Tapioca and Banana, 218 Stock, Chicken, for Aspic, 99 Stock, Fish, 100 " for Sauces, 99 Straws, Cheese, 106 Strawberry,-Peach-and-Cherry Salad, 95 String Beans, Lyonnaise, 200 Sultana Cocoa, 145 Sweetbread-and-Cucumber Salad, 77 Sweetbreads-and-Brains, To Cook, 16 " " Mushrooms, 196 " Sauted, 209 Tapioca-and-Banana Sponge, 218 Tartare Sauce, 25 Tea, Beef, in Chafing-Dish, 207 Tea, Five o'clock, 144 Terrapin, Mock, 203 Timbales, Chicken, 210 " , Egg, 211 " , Ham, 214 Toast, Fig, 217 " , Mock Crab, 186 " , Woodcock, 206 Tomato-and-Artichoke Salad, 44 Tomato, Bean-and-Endive Salad, 36 Tomato,-Cress-and-Cucumber Salad, 41 Tomato Jelly, 43 " " Salad, 43, 44 Tomato-and-Onion Salad, 36 Tomato Salad, Horseradish Dressing, 40 Tomato Salad, Stuffed, 40 Tomato Sandwich, 200 " -and-Sweetbread Salad, 40 Tomatoes Farces a l'Aspic, 42 Tomatoes with Scrambled Eggs, 189 Tomatoes Stuffed with Celery and Nuts, 39 Tomatoes Stuffed with Cucumber, 41 " " " Jelly, 42 Tongue-and-Ham Sandwiches, 119 " -and-Spinach Salad, 85 " " Veal Sandwiches, 120 Tower of Babel, 124 Turkey-and-Chestnut Salad, 83 Turnips and Asparagus in Salad, 46 Turquoise Salad, 94 Two Loaves of Wheat Bread, 137 Veal-and-Tongue Sandwiches, 120 Vegetable, Cooked, Salad, 37 Vegetable Salad, Macedoine of, 47 Vegetable Salad, Russian, 48 Vegetables, To Blanch and Cook, 14 " , Curried, 199 " , To Render Crisp, 14 Vinegar, Fines Herbes, 17, 18 " , Nasturtium, 77 " , Tarragon, 17 Violet Sandwiches, 132 Watercress, How to Keep, 16 Wedding Sandwich Rolls, 129 Welsh Rarebit, 183 " " No.

2, 183 " " with Ale, 184 Whipped Cream Sandwiches, 133 White Hashed Potatoes, 199 Wine Cake (Baba), 216 Woodcock Scotch, 190, 207 Woodcock Toast, 206 Yorkshire Rarebit, 186 [Illustration: BOOKS THE BEST COMPANIONS] PRACTICAL COOKING & SERVING [Illustration] * * * * * _By Janet McKenzie Hill_ Of the Boston Cooking School This practical, up-to-date, and comprehensive work contains a "liberal education" in the selection, cooking, and serving of food.