ished in the December-January
(1898-99) issue of the _Boston Cooking-School Magazine_. From time to
time, also, a few of the recipes, with minor changes, have appeared in
that journal.

Illustrations by means of half-tones produced from photographs of actual
dishes were first brought out, we think, by The Century Company; in this
line, however, both in the number and in the variety of the dishes
prepared, the author may justly claim to have done more than any other
has yet essayed. The illustrations on these pages were prepared
expressly for this work, and the dishes and the photographs of the same
were executed under our own hand and eye. That results pleasing to the
eye and acceptable to the taste await those who try the confections
described in this book is the sincere wish of the author.

JANET M. HILL

Contents

Part I.

SALADS

PAGE
INTRODUCTION 3
THE DRESSING 6
USE OF DRESSINGS 7
ARRANGEMENT OF SALADS 8
COMPOSITION OF MAYONNAISE 8
VALUE OF OIL 8
BOILED AND CREAM DRESSINGS 9
IMPORTANT POINTS IN SALAD-MAKING 9
WHEN TO SERVE SALADS WITH FRENCH OR MAYONNAISE
DRESSING 9
WHEN TO SERVE A FRUIT SALAD 10
SALADS WITH CHEESE 10
HOW TO MAKE AROMATIC VINEGARS, KEEP VEGETABLES,
AND PREPARE GARNISHES 11
HOW TO BOIL EGGS HARD FOR GARNISHING 11
TO POACH WHITES OF EGGS 11
ROYAL CUSTARD FOR MOULDS OF ASPIC 11
HOW TO USE GARLIC OR ONION IN SALADS 12
HOW TO SHELL AND BLANCH CHESTNUTS AND OTHER NUTS 12
HOW TO CHOP FRESH HERBS 13
HOW TO CUT RADISHES FOR A GARNISH 13
HOW TO CLEAN LETTUCE, ENDIVE, ETC. 13
HOW TO CLEAN CRESS, CABBAGE, ETC. 14
HOW TO RENDER UNCOOKED VEGETABLES CRISP 14
HOW TO BLANCH AND COOK VEGETABLES FOR SALADS 14
HOW TO CUT GHERKINS FOR A GARNISH