es 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
" , Mus