Janet McKenzie Hill

PREFACE TO THE SECOND EDITION.

PREFACE TO THE FIRST EDITION.

Contents Part I. SALADS page Introduction 3 The Dressing 6 Use

Part II. SANDWICHES page Bread for Sandwiches 115 The Filling

Part III. CHAFING-DISH DAINTIES page Chafing-Dishes Past and

Illustrations

Part I.

SALADS.

INTRODUCTION.

HOW TO MAKE AROMATIC VINEGARS, TO KEEP VEGETABLES AND TO

SALAD DRESSINGS.

VEGETABLE SALADS SERVED WITH FRENCH DRESSING.

SALADS, LARGELY VEGETABLE, SERVED WITH MAYONNAISE, CREAM OR BOILED DRESSING. Cauliflower Salad.

FISH SALADS.

FISH SALADS. (2)

RECIPES. Brook=Trout Salad.

VARIOUS COMPOUND SALADS.

FRUIT AND NUT SALADS.

HOW TO PREPARE AND USE ASPIC JELLY.

CHEESE DISHES SERVED WITH SALADS.

CHEESE DISHES SERVED WITH SALADS. Cheese Custard. ( Mrs. Dimon. )

Part II.

SANDWICHES.

SANDWICHES. (2)

SAVORY SANDWICHES.

SWEET SANDWICHES.

BREAD AND CHOU PASTE.

BEVERAGES SERVED WITH SANDWICHES.

Part III.

Chafing-dish Dainties.

INTRODUCTION. Chafing=dishes Past and Present.

RECIPES.

OYSTER DISHES.

LOBSTER AND OTHER SEA FISH.

CHEESE CONFECTIONS.

EGGS.

DISHES LARGELY VEGETARIAN.

RECHAUFFES AND OLLA=PODRIDA

Salads, Sandwiches

and

Chafing-Dish Dainties

Salads, Sandwiches

and

Chafing-Dish Dainties

With Fifty Illustrations of Original Dishes

By