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 à 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
[Illustration: BOOKS THE BEST COMPANIONS]
This practical, up-to-date, and comprehensive work contains a "liberal education" in the selection, cooking, and serving of food. It is for the novice and expert alike, and the many illustrations (including pictures of utensils, tables for every sort of meal, decorations for festal occasions, dishes ready for serving, etc.) are absolutely invaluable to every housekeeper.
=With washable aluminum cloth binding and 200 colored and half-tone illustrations. Price, net, $2.00. Postage 20 cents=
Nothing has been published in America on this subject since Brillat-Savarin, and there has not existed anywhere a complete historical account of the science of eating from the earliest times. The author has made a book of absorbing interest and of real literary distinction, full of quaint oddities and suggestive facts. It is bound to become a permanent and necessary addition to every library, public or private.