  CHAPTER I (Pages 1-34) | Luncheons | Fontage Cups | | Garnishing and Dishing | Different Ways of Preparing Butter | | The Pastry-bag | Measures and Terms | | Order of Courses | | CHAPTER II (Pages 35-42) | Fruits | | First Course | Oyster and Clam Cocktails | | Oysters and Clams on the Half Shell | | CanapÉs | CHAPTER III (Pages 43-48) CHAPTER IV (Pages 49-58) CHAPTER V (Pages 59-68) | Fourth Course | Shell-fishLobstersFish | CHAPTER VI (Pages 69-82) | Fifth or Seventh Course | EntrÉes | CHAPTER VII (Pages 83-106) | Meats | | Sixth Course | Vegetables and Cereals used as Vegetables | | Chicken | | Sauces for MeatsSweet Sauces | CHAPTER VIII (Pages 107-111) | Seventh Course | Frozen PunchesFruitsCheese Dishes | CHAPTER IX (Pages 113-131) | Eighth Course | GameSaladsCold ServiceCheese Salad Dressings | CHAPTER X (Pages 133-163) | Ninth Course | Hot DessertsCold DessertsPies and Tarts | CHAPTER XI (Pages 165-171) CHAPTER XII (Pages 173-176) CHAPTER XIII (Pages 177-195) | Loaf Cakes | Small Fancy Cakes | Icings | CHAPTER XIV (Pages 197-211) Breads INDEX (Pages 213-223)
LUNCHEONS
ERRATA[1] Page 20, line 16, for “gelatines” read “galantines.” Illustration No. 10, 2, read “PurÉe Sieve”; 3, read “Fontage or Swedish timbale irons.” Page 31, line 8, for “will rise and cover” read “will rise when put in the hot fat and cover.” Page 47, l 1.Transcriber’s note: these Errata have been applied to this text. (2018-08-15)
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