Index
315
Eggs (Continued):
Omelet, plain, 140; pea, 140; with asparagus tips, 141; cheese, 141; ham, 141; clam, 141; shrimp, 142; crab, 142; lobster, 142; tomato, 142; sardine, 142; blazing, 143; bread, 143; à la crême, 143; vegetable, 143; sweet, 143
Poached, 127; with creamed celery, 130; on anchovy toast, 136
Scrambled, 127; No. II., 127; with asparagus tips, 128; with dried beef, 128; with chicken liver, 130; with cheese, 130; with oysters, 131; with mushrooms, 131; with lobster, 131; with tomatoes, 131; with green peas, 132; with ham, 132; with bacon, 132; with crab, 132; with shrimp, 132; with kidney, 133; with sausage, 133; with sardines, 133; with tongue, 133; chicken, 137; pimento, 138; with codfish, 138; in cups, 139
Sur le plat, 136
Swiss, 136
With fine herbs, 133
English buns, 148
Farina pudding, 215
February luncheons, 249-254
Fig dessert, 219
Fish, dainty dishes of, in season, 36-65; escalloped with potato, 40; French hash, 58; chartreuse of, 60; à la vinaigrette, 61; jellied, 62; hashed salt, 63
Flounder, 36
