Estimated Nutrition (whole recipe, rough)
Counts 21 of 45 ingredients — the other 24 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Snapper | 100g cooked | 128 |
| Vegetable | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Crab | 100g cooked | 97 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Oyster | 6 medium (84g) | 81 |
| Orange | 1 medium (131g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Pecan | 1 half (4g) | 20 |
| Spinach | 1 cup raw (30g) | 7 |
| Meat | not in our table | 0 |
| Liver | not in our table | 0 |
| Beverages | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Bluefish | not in our table | 0 |
| Codfish | not in our table | 0 |
| Eel | not in our table | 0 |
| Grouper | not in our table | 0 |
| Herring | not in our table | 0 |
| Mackerel | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Roe | not in our table | 0 |
| Sheepshead | not in our table | 0 |
| Pie | not in our table | 0 |
| Spanish Mackerel | not in our table | 0 |
| Trout | not in our table | 0 |
| Mutton | not in our table | 0 |
| Sheep | not in our table | 0 |
| Stew | not in our table | 0 |
| Pastry | not in our table | 0 |
| Fruit | not in our table | 0 |
| Soup | not in our table | 0 |
| Squirrel | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 introduction to fourtli edition 3 introduction to first edition & cliapt
- 3 introduction to first edition & cliapter i
- 74 guides in choosing meats
- 72 unfailing- rules
- 74 beep
- 76 beefsteak broiled
- 75 beefsteak
- 81 daube
- 74 filet of beef
- 75 filet of beef
- 76 filet of beef
- 78 grillades
- 79 grillades
- 78 hash
- 80 hash
- 81 hash on toast so kidneys
- 81 kidneys
- 79 left-over meat
- 80 liver
- 82 liver
- 32 meat balls
- 79 meat balls
- 80 tongue
- 82 beverages
- 5 mint julep a la creole
- 8 curacoa 32s kiimmel
- 39 reed birds
- 7 orange liayer 287 pecan layer 2s7 pineapple i
- 3 anchovy canapes
- 5 canapes
- 3 whipped cream
- 43 pastilles
- 49 croquettes
- 38 general rule
- 37 general rule
- 23 anchovy
- 47 bluefish
- 47 codfish
- 70 codfish
- 69 codfish
- 69 crabs
- 63 crabs
- 64 crabs
- 66 crabs
- 65 crabs
- 67 crabs
- 67 crawfish
- 68 croakers
- 49 croakers
- 50 eels
- 59 eels
- 45 flounder
- 44 grouper
- 45 grouper
- 45 herring
- 71 mackerel
- 71 oysters
- 54 oysters
- 59 oysters
- 56 oysters
- 60 oysters
- 55 oysters
- 36 oysters
- 35 oysters
- 61 oysters
- half shell
- 58 oysters
- 56 oyster stuffing
- 49 pbrche
- 48 perch
- 46 pompano
- 46 redfish
- 40 redflsh
- 44 redflsh
- 42 redfish
- 41 redflsh
- 40 redfish
- 41 redfish
- 40 red snapper
- 43 red snapper
- 44 red snapper
- 42 red snapper
- 41 red snapper
- 41 roe
- 49 salmon
- 71 salmon
- 71 sheepshead
- 39 sheepshead
- 40 sheepshead
- 37 shrimp
- 62 shrimp
- 63 shrimp
- 35 shrimp pie 6i> shrimp
- 62 shrimp in tomato catsup
- 63 spanish mackerel
- 46 spanish mackerel
- 47 stingareb
- 50 stingaree au beurre nolr
- 51 stingaree
- 51 stingarettes
- 51 terrapin
- 21 trout
- 47 trout
- 68 turtle
- 51 progs
- 52 progs
- 52 frogs
- 53 frogs
- 53 progs
- 51 frogs
- 20 venison
- 1/6 wild turkey
- 99 lamb tongues
- 2 table decoration jor thanks- giving day sii the daily economical menu
- 97 mutton chops a la brasseur
- 97 mutton feet a la lyonnaise
- 98 mutton feet
- 98 mutton
- 96 saddle
- 99 sheep tongues
- 99 shoulder
- 96 stew
- 97 pastry
- four fruits
- four lea polssons
- 11 general directions
- 13 bouillon
- 13 caramel
- 14 colorings
- 19 herb bouquet
- 12 soup meat
- 22 oyster
- 21 turtle
- 19 turtle
- 20 turtle
- 21 soups -- lenten
- 27 cream of spinach
- 8 dried pea
- 28 potag-e a la bonne femme
- 24 vegetable
- 24 soups -- meat -- consomme
- 17 consomme
- 16 giblet
- 17 mock turtle
- 19 potage crout
- 18 rice
- 16 squirrel
- 16 vermicelli 1* soup meat -- l
- 29 soup -- meat
- 30 bouilli
- 32 hash
- 30 saute
- 92 sweetbreads a la poulette
- 94 sweebreads crepinettes
- 93 sweetbreads
- 91 sweetbreads
- 91 sweetbreads in casseroles
- 94 sweetbreads
- 92 sweetbreads
- 92 tripe -- double-gras -- tripe
- 94 tripe a la mode de caen
- 95 tripe
- 94 veal
- 72 veal
- 87 veal
- 84 calf's brains
- 89 calf's brains
- 88 calf's head
- 88 calf's liver a la bourgeoise
- 89 calf's liver
- 89 calf's feet
- 90 calf's feet
- 90 veal
- 6 veal
- 88 veal
- 84 veal
- 85 veal daube
- 85 veal
- 83 veal
- 86 veal
- 88 vegetabl
- 3 potatoes a laneige 21!! potatoes a la parisienne
- 9 wine
- two practical printers
Directions
Title Page 2
Introduction to Fourtli Edition 3
Introduction to First Edition &
Cliapter I , Creole Coffee
Chapter II .' Soups
Cliapter III Meat Soups
Chapter IV ' Fish Soups
Chapter V Lenten Soups
Chapter VI The Bouilll
Chapter VII ■ Creole Gimbo
Chapter VIII .' Fish
Chapter IX Shell Pish
Chapter X Shell Pish (Continued)
Chapter XI Salt and ' Canned Pish
Chapter XII Meats— Beef
Chapter XIII Veal — Sweetbreads
Chapter XIV Mutton
Chapter XV ■ • Pork
Chapter XVI Poultry
Chapter XVII , Pigeons
Chapter XVIII Game
Chapter XIX Birds
Chapter XX. .. .Stuffings and Dressings for Poultry, Game and Fish^ Etc.
Chapter XXI Sauces for Fish, Meats, Poultry, G&.me, Etc.
Chapter XXII Salads
Chapter XXIII Eggs
Chapter XXIV Louisiana Rica
Chapter XXV Cereals
Chapter XXVI Macaroni
Chapter XXVII Cheese
Chapter XXVIII Canapes
Chapter XXIX ". ' Vegetables
Chapter XXX ' Hors d'Oeuvres (Relishes)
Chapter XXXT Sweet Entremets
Chapter XXXII ' Desserts
Chapter XXXIII Pastry and Pies
Chapter XXXIV Pudding's
Chapter XXXV Custards, Creams and Other Desserts
Chapter XXXVI Pudding Sauces
Chapter XXXVII ,. Cakes
Chapter XXXVIII Layer Cakes
Chapter XXXIX ■ Dessert Cakes
Chapter XL Icings for Cakes
Chapter XLI Ice Creams, Biscuits, Sherbets
Chapter XLII Fruits, Syrups, Cordials, Etc.
Chapter XLIII Domestic Wines, Cordials and Drinks
Chapter XLIV Jellies, Marmalades, Preserves
Chapter XLV Creole Candies
Chapter XLVI Canning and Pickling
Chapter XLVII Creole Breads
Chapter XLVIII Suggestions to Housekeepers
Chapter XLIX Varieties of Seasonable Foods
Chapter L Conclusion
IL_l_U©XFRA-riCDN©.
A Creole Negro Cook (Tante Zoe, with Tureen of Gumbo File) The Picayune Frog (For Explanation See Page 51)
... INDEX ...
BEEF — Du Boenf 74
Guides in Choosing Meats .... 72 Unfailing- Rules "Which the Ore-'
oles follow 74
BEEP (Du Boeuf ) '.'.'.'.'.'. 76
Beef a la Mode 76
Beefsteak Broiled . 75
Beefsteak, Smothered . . . 75
Beefsteak, Smothered in On- ions Yg
Beef Marine 77
Beefsteak Pie 80
Bouilli ' ' ' 29
Corned Beef 81
Daube, Cold a la Creole ! i ! ! 77
Filet of Beef Larded 74
Filet of Beef, Larded With
Mushrooms 75
Filet of Beef, Larded, With
Truffles 75
Filet of Beef, Smothered, witli
Mushrooms or Truffles ... 76 Filet of Beef, with Stuffed
Tomatoes 76
Filet of Beef, with Tomatoes 76
Fried Meat 78
Grillades 78
Grillades, Breaded 79
Grillades with Gravy 78
Hash, Bry or Baked 80
Hash, of Corned Beef 81
Hash on Toast SO
Kidneys, Broiled 81
Kidneys, Stewed 82
Left-over Meat 79
Left-over Meat (Rissoles) ... 80
Liver, Broiled 82
Liver, Fried a la Lyonnaise.. 32
Meat Balls (Boulettes) 79
Meat Balls (Boulards) ...... 79
Ox Tails a la Bourgeoise. . . . 81
Ox Tails, Breaded 81
Potted Beef 80
Roast Beef 74
Souffle 80
Tongue, Jellied oJ
Tongue, Smothered 82
BEVERAGES, CREOLE HOUSE- HOLD — Bolssons de Menage, 310
DOMESTIC CORDIALS AND
DRINKS .../. 316
General Directions and Pro-
' portions for 317
How *to Filter 317
BEER, Creole (Bierre Creole). 330
Ginger Beer 330
Root Beer 330
Spruce Beer 330
CUPS (Ponches) 324
Burgundy Cup . . . . , 324
Claret Cup S/il
Champagne Cup .. 391
Moselle Cup ..1,i
■White Wine Cup ...'. If.
Brandy Stew ■'" VA
Egg-Nogg ...::: if„
Eggs and Wine " i.g
Hot Spiced Port ' " 3V.5
Mint Julep a la Creole . . . .' 326
Sangaree, Hot or Cold ... -A'^c
Sherry Cobbler ■" ■««
Wine Cobbler 00^
CORDIALS (Liqueurs) ..'.'.'.'." 32?
Anisette 3^^
Anisette de Bordeaux ...'.' .' 327
Blackberry Cordial .' .' 323
Citronelle .'.' 3^8
Curacoa 32s
Kiimmel ....'. 328
Nectar 32s
Orangeade 320
Parfait Amour . . , 329
Persicot .' 329
BREADS — Des Pains 359
BAKERS' BREAD 357
Bread, Buttermilk 339
Bread, French 357
Bread, French Loaves 353
Bread, Light Home-Made
Creole 353
Bread, Milk 353
' Bread, Pan 357
Bread, Rice 353
Bread, Rye 353
.Bread, Sweet Potato 35,9
Bread, Twist Loaves 35s
BISCUIT 362
Biscuit, Beaten 362
Biscuit, Soda and Milk .... 363
Biscuits, Stewed 363
Biscuit, Sweet Potato 363
Biscuits, Tea 363
BRIOCHES 361
BULLFROGS 362
CORNBRBAD. 364
Corn Dodgers 366
Bread, Corn Egg 365
Corn Bread, Nonpareil 365
Corn Bread, Plain 365
Cornmeal Pone 365
Corn Bread, Risen 365
Corn Bread, Steamed 365
Corn, Ash Cake 366
Corn Cakes, Fried 366
CRACKLING BREAD 367
Cracknels 373
■ Crumpets 369
BREAKFAST CAKES- BATTER CAKES (Galettes de
Buckwheat Cakes 371
Flannel Cakes 371
GEMS (Petits Bijoux) 369
Corn Gems _„'j
GRIDDLE CAKES (Gateau a la
Plaque) 371
Griddle Cakes, Bread bi2
Griddle Cakes, Gornmeal .... 37"
Griddle Cakes, French 37?.
Griddle Cakes, Hominy 372
Griddle Cakes, Green Corn . . 372
Griddle Cakes, Rice 372
HOECAKE 36o
JOHNNY CAKE 366
MUFFINS (Galettes) 367
Muffins, Bread 367
Muffins, Cornmeal 367
Muffins, Cream 367
Muffins, Egg- 368
Muffins, Hominy 36S
Muffins, Queen -6S
Muffins, Quick 36R
Muffins, Rice 365
PUFFS 37".
ROLLS (Bourrelet) 359
Rolls. French 359
Rolls, Tea 360
Cream or Milk Toast 360
Lost Bread or Egg Toast 360
Spanish Toast 360
SALLY LUNN 369
SHORT CAKE 36*
SODA CRACKERS 364
WAFERS 364
WAFFLES (Gaufres) 369
Waffles, Cornmeal 370
Waffles, Plain 369
Waffles, Potato -. 370
Waffles, Bice 370
Waffles, Risen 370
OTHER BREAKFAST CAKES. 371
YEAST, HOME-MADE »7'3
BIRDS — ^Des Oiseanx —
Chaud-Froid of Birds 142
Bird Pie 142
Invariable Rule for Broiling
Invariable Rule for Roasting
GRASSBTS, Broiled or Roasted, 141 LARKS (Alouettes, Broiled or
Roasted 134
PABABOTTB 134
Pababotte a la Creole 134
Pababotte, Broiled 134
Pababotte, Roasted 134
PARTRIDGES (Perdreaux) ... 135
Partridge a la Creole 136
Partridge a la Financiere .... 136
Partridge and Cabbage 136
Partridge, Breasts of. Truffle
Partridge, Broiled 135
Partridge, Broiled, -with Sour
Orange Sauce 13c
Partridge, Chartreuse of .... 137
Partridge, Hunters' Style .... 138
Partridge, Roast 135
Partridge, Roast, with Bread
PIGEONS 122
Broiled 122
Broiled a la Crapaudine . 122
Compote of 123
Squab, Roasted 122
Squab, with Green Peas .... 123
Vol-au-Vent of 123
With crawfish 12.?
POULES D'EAU 141
Poules d'Bau, Stewed 141
Poule d'Bau, with Turnips . . . 141
QUAIL (Cailles) 13.4
Quail, Broiled on Toast 139
Quail, Broiled with Bacon . . . 13i)
Quail, Roasted 138
Quail (Cailles de Laurier),
Roasted 13S
Quail, Roasted in Grape
Leaves 138
Quail, Smothered 139
Quail, Smothered a la Finan- ciere 139
Quail, Smothered, Celery
Sauce 1-39
REED BIRDS, (Ortolans),
Broiled or Roasted . _. 141
ROBINS (Grives), Broiled or
Roasted 141
SNIPE (Becassine) 140
Snipe, Broiled on Toast .... 140
Snipe, Boast on Toast 140
WOODCOCK (Becasse) 139
'Vf'oodcock, Broiled on Toast. . 140
Woodcock, Roast, on Toast . . 139
CAKBS — Des Gateanx —
General Directions for Mak- ing 270
Directions for Baking 271
Rule for Mixing Ingredients.. 271
H9W to Ice 272
Almond 272
Angel's Food 273
Archangel 273
Banana Meringue 273
Buttermilk 274
Bride's 274
Chocolate Loaf 274
Chocolate a la Creole 274
Citron 274
Cocoanut Loaf 274
Coffee 27S
Caramel 275
Cup Cake 275
One, Two, Three. Four Cup
Cake without Eggs 275
Delicate Cake 276
Dried Fruit Cake 276
Fig Cake 276
Fruit Cake, Plain 277
Ginger Cake 277
Ginger Bread 277
Ginger Bread without Butter
or Eggs (Stage Planks).. 27S
French Creole 278
Fruit Ginger Bread 278
Silver Cake 27S
Gold Cake 278
Honey Cake 279
Imperial Cake 279
Indian Pound 279
Lady Cake (White) 279
Madame John's Cake 279
Marble Cake 279
Marble Chocolate 280
Minute Cake 260
Motley 280
Molasses, plain 280
Manque 280
Nut Cake 281
Orange 281
Pearl Cake 281
Picayune Cake 272
Premium Cake 281'
Pound Cake 281
Pound Cake (No. 2) 282
Pound Cake, White 282
Plum Cake, or Old-Fashioned
Wedding Cake 283
Haisin Cake 282
Spanish Cake 283
Spice Cake 283
Spiced Molasses Cake 283
Sponge Cake, Cream 283
Sponge Cake, Quick 283
Sponge Cake, White 284
Tutti-Frutti Cake 284
White Mountain 284
White Cream Cake 284
Twelfth Night, or King's Cake 284
CAKES, I^AYER — ^Des Gateaux^
LATER CAKES 286
Almond Cake 2s6
Banana Layer Cake 285
Chocolate Layer Cake 2^6
Cocoanut Layer 286
Cream Layer 2 87
Pig Layer 287
Jeily Layer Cake 287
Lemon I«nyer 2>7
Orange Liayer 287
Pecan Layer 2S7
Pineapple I,ayer 287
Raisin Cake 2SS
Kainbow Cake 283
Layer Cake of Fresh Fruits.. 2.JS
CANAPES — Canapes —
CANAPES !*'<■!
Anchovy Canapes l'>3
Anchovy Canapes, with Hard-
Po'led Eggs lf)3
Anchovy Canapes, Creole
Anchovy Canapes, Cracker . . 134 Anchovy Canapes v/ith Gru-
yere Cheese 1*>''
Caviar Caiapes 1^5
Canapes, Cheese l^j
Canapes, Chicken 1S5
Canapes of Chicken Livers.. 18.)
Canapes, Codfish 183
Canapes, Creole ISii
Canapes, Crab 1^^
Cannelons 15'
Canapes, Fish 1=5
C&napes, Itam .. ., 185
Canapes of Potted Ham .... 1S6
Canapes, Hunter's Style 184
Canapes, Indian ISo
Canapes, Louisiana ISC
Canapes, Olives 186
Canapes, Oysters 18i3
Canapes, of Potted Tongue . . 186
Canapes, Sardine 1S8
Canapes, Spanish 186
CIl-REALS—
CEREALS 174
Barley ..'. 17S
Buckwheat 17-i
Corn . 17!)
Cornmeal Mush 177
Farina 171
Farina Gruel 174
Grits, Boiled 176
Grits, Baked 176
Hominy, Boiled 177
Hominy, Croquettes 177
Hominy, Fried 177
Hominy Lye, or Samp 177
Milk Porridge 178
Oatmeal 17.')
Oatmeal, Steamed 17b
Oat Flakes 175
F^ye Mush 175
Wheat, Cracked 174
CHEESE — Du Fromage —
CHEESE 181
Biscuits 182
Fondue 182
Rarebit, Welsh 182
Ramakins 181
Straws 182
Scuffle 3 81
Toasted 183
COMPOTES — ^Des Compotes —
COMPOTES - 237
Apple, Stuffed 238
Apricot 238
Banana 238
I'.anana Cassa 238
Blackberries 238
Cherries 238
Cocoanut 238
Cranberries • • ■ ■ 239
Currants 239
Damsons 239
Dried I'ruits 239
Figs a la Creole 239
Lemons 239
Malaga Grapes 239
Mespilus 239
Oranges 240
Peaches ' 240
Pineapple 240
Plantain, Creole Style ^40
Plantain, Old Style 241
Pomegranates 241
Pruufs 241
Raspberries 241
■ Strawberry 241
COFFEE, CHOCOLATE, COCOA, . TEA, — Cafe, Cliocolat, Ciicao, <1u The^
CHEOBB COFFEE (Cafe a. la
Cafe au Lait 11
Cafe Noir ' 10
Be£t Ingreiients' for lu
■How. to Parch 10
How to Make 10
The Creole Rule for 10
Chocolate 331
COUPS DE MILIEU— Middle Conrse Drinks —
COUPS DB MILIEU 308
Cardinal Puncli 30S
Creole Punch 30i)
Frozen Champagne Punch . . 301*
Imperial. Puncli 309
Kirsch Punch 309
Louisiana Puncli 3utf
Roman Punch 310
Royal Sherbet 310
CREAM DESSERTS — Des Cremes —
CREAM DESSERTS 261
GENERAL DIRECTIONS FOR
MAKING 261
Almond Cream, Sweet 263
Burnt Cream 263
Chestnut Cream 26ii
Chocolate Cream 263
Creamed Coffee ' 263
Foamy Cream 262
Foamy Cream, with Rum .... 262
Gelatine 261
Light Cream 26?.
Macaroon Cream 263
Peanut Cream 2C4
Snow Cream 264
Whipped Cream 261
White Coffee Cream 263
Whipped Cream, with Curacoa 2«3 Whipped Cream, with Coffee.. 2C2 Whipped Cream, with Cognac 262 Whipped Cream, with Kirsch. 262 Whipped Cream, with Liquors 262 Whipped Cream, with Mara- schino 252
Whipped Cream with Peaches,
Cherries 262
Whipped Cream and Straw- berries, Raspberries, Black- berries 262
Whipped Cream, with Vanilla,
CREAM DESSERTS, BAVARIAN— Ravarolsc—..
BAVARIAN CREAMS (Bava-
roise) 26.1
Apricot Bavarian C;'eam .... 261
Caramel Bavarian Cream .... 265
Chocolate Bavarian Cream . . 265
Coffee Bavarian Cream 265
Orange Bavarian Cream .... 265
Pineapple Bavarian Cream .. 265
Raspberry Bavarian Cream . . 265
Strawberry Bavarian Cream 264
Spanish Cream 265
Velvet Cream ^ 266
Wine Cream 263
CREAM CUSTARDS AND OTHER DESSERTS — Des Flaus, et Autre Desserts —
CUSTARD AND OTHER DES- SERTS 25Y
AMBROSIA 260
Ambrosia, Pineapple and Or- ange 260
Apple Sago 260
Apple Sponge 25'»
Blanc Manger 257
Blanc Manger, Cornstarch.... 257
Blanc Manger, Neapolitan.... 257
Blanc Manger, Velvet 257
Charlotte Russe 25S
Charlotte Russe, Parisian . . 258
Custard, Almond 258
Custard. Boiled 257
Custard, Cup 257
Custard, Souffle 237
Custard, Macaroon 258
Custard, Rice 258
Custard, Tapioca 258
Floating Island 25 S
Snow, Apple 259
Snow, Cream 259
Snow, Pineapple 259
Snow, Orange 259
Strawberry Short Cake 260
Strawberry Sponge 260
CREOLE CANDIES —
CREOLE CANDIES 3S9
Coloring for Candies 349
Carmine 349
Cochineal 349
Orange 343
Yellow 349
SUGAR AS EMPLOYED IN
CANDY MAKING 347
Caramel 34s
Burnt Sugar 350
Lemon Sugar 350
Vanilla Sugar 350
Sugar Boiling 348
The Small Thread 348
The Large Thread 34S
The Pearl 34s
The Blow • 348
The Feather 348
The Soft Ball 348
The Hard Ball 348
The Crack or Snap ....... 34i;
To Clarify Sugar 349
BON-BONS 342
Bon-Bons, Cream 34S
Bon-Bons, Chocolate Cream.. 34? Bon-Bons, Cherry and Noyau
Bon-Bons, Coffee and Cognac
.Bon-Bons, Liemon and Mara- schino Cream 347
Bon-Bons, Liqueur 345
Bon-Bons, Orange Cream .... 347
Ca.ndy Drops 342
Cream Peanuts 347
Crystallized Oranges 345
Crystallized Orange Blossoms 345
Crystallized Rose Petals 345
Crystallized Violets 345
Crystallized Watermelon ... 345
DRAGEES 34i
LOZENGES 347
■Lozenges, Cough 347
CARAMELS '. 342
Caramel, Chestnuts 342
Caramel, Chocolate 342
Caramel, Oranges 34j
Cream Peanuts ; 347
Marshmallow ; 344
MOLASSES CANDY ; . . 341
La Colle 341
Pop-Corn Candy 341.
Mais "Tac-Tac" 1 342
NOUGAT 344
Nougats, Parisian 344
PASTILLES 343
Pastilles, Cream 343
Pastilles, Fruit 343
iPastilles, Ginger 343
'Pastilles, Health , . . 343
Pastilles, Lemon 343
.Pastilles, Liqueur 343
Pastilles, to Relieve Thirst.. 3 43
Pastilles, Marshmallow Drops 344
Pastilles, Peppermint Drops.. 344
Pastilles, Rose 343
Pastilles, Orange 343
PBAHNES 339
Almond Pralines 340
Cream Pralines 340
.Peanut Pralines 341
Pecan Pralines 340
Pink Pralines 340
White Pralines 339
Sug'ar Plums 345
F.GGS — Des Oenfs—
EGGS .■ 162
A la Poulette 164
Beauregard 164
Boiled 16;
, Creole Omelet 164
Fondue 163
Ham Omelet 164
Kidney Omelet . . . . ; 165
Mushroom Omelet ; 165
Onion Omelet 165
Omelet Soilffle 165
Parsley Omelet ....'. 165
Plain Omelet 161
Poached 163
.Rum Omelet 165
Scrambled 153
Scrambled, with Asparagus
Scrambled with Ham 163
Scrambled with Preserves.. 163
Shirred 16* I
Truffle Omelet 165
With Ham igg
FRAPPES 326
Absinthe Frappe 326
Appetizer . ; 327
Crerae de Menthe Frappe.... 328
Creme de Noyau Frappe.... 326
Coffee Frappe 327
Old-Fashioned Creole Cock- tails 327
Pousse, Cafe 327
Vermouth Frappe 327
FISH — Du Foisson —
Au Gratin 3s
Chowder 49
Croquettes ; is
General Rule for Baking 3S
General Rule for Boiling.... 37
General Rule for Broiling.... 37
General Rule for Frying .... 38
General Rule for Stewing ... 38
How to Tell Good Fish 36
Methods of Cooking 37
Short Resume of Louisiana
Varieties 38
Shell 53, 62
Soups 19 to 23
ANCHOVY (Des Anchois) 71
Anchovy Salad 72
Anchovy Canapes 183, 184
BLUEFISH (Poisson Bleu) 47
Bluefish, Broiled 47
CODFISH (De la Morue) 69
Codfish Balls 70
Codfish, Bacalao 70
Codfish, Boiled 69
Codfish, Creamed 70
Codfish, Fried C9
Codfish, Stewed 69
CRABS (Des Crabes) 63
Crabs, Hard-Shell 64 '
Crabs, Hard-Shell, Boiled 64
Crabs, Hard-Shell, Croquettes 66
Crabs, Hard-Shell, Deviled.. 65
Crabs, Hard-Shell, Fried.... 64 Crabs, Hard-shell, How to
Crabs, Hard-shell, Pie of .... 66 . Crabs, Hard-shell, Salad of . . ,66
Crabs, Hard-shell, Salad No. 2 66
Crabs, Hard-shell, Scalloped. . 66
Crabs, Hard-shell, Stewed.... 64
Crabs, Hard-shell, Stuffed 65
Crabs, Hard-shell, Stuffed
Crabs, Soft-shell 67
Crabs, Soft-shell, Broiled.... 67
Crabs, Soft-shell, Fried .... 67
CRAWFISH (Des Ecrevisses) . . 67
Crawfish, Baked, a la Creole. . 6>i
Crawfish, Boiled 67
Crawfish Bxish 68
CROAKERS (De? Grognards).. 49
Croakers, Fried . . •; 49
EELS, LOUISIANA (De I'Ang-
Eels, a la Maitre d'Hotel .... 50
Eels, a la Poulette 59
Eels, Broiled 50
Eels, Pried 50
Eels, (Stewed) en Matelote... 4a
FLOUNDER (Sole) 45
Flounder, a la Nouvelle Or- leans 45
Flounder, a la Normande 45
Flounder, a la Orly 45
Flounder, a la Tartare 4a
Flounder, Baked 4G
GROUPER 44
Grouper, au Gratin . '. 44
Grouper, Baked 45
Grouper, Boiled 45
HERRING (Des Harengs) 71
MACKEREL— Salt 71
Mackerel, Salt, Boiled 71
Mackerel, Salt, Broiled .... 71
OYSTERS (Huitres a la Creole) 54
Oysters, a la Poulette 57
Oysters au Parmesan 59
Oysters and Bacon 56
Oysters, en Brochette 55
Oyster Balls 60
Oysters, Baked (au Gratin) . . 5S
Oysters, Broiled 55
Oysters, Broiled in Shells.... 36
Oysters, Broiled, on Toast.... 55 Oysters, Broiled, with Sauce
Espagnole 35
Oysters, Coddled 67
Oyster Croquettes 60
Oyster Croquettes a la Creole 60
Oysters, Curried ST
Oysters, Deviled 57
Oyster Dressing 14S
Oysters, Pried 56
Oysters, Pried, a la Creole.. 56
Oyster Fritters 59
Oyster Loaf 61
Oysters, Minced 5!*
Oyster Pan Roast 59
Oyster Patties 60
Oyster Pie 60
Oysters, Pickled 61
Oysters, Raw, in Block of Ice 55
Oysters, Raw, on Half Shell.. 54
Oysters, Roasted 59
Oyster Salad 61
Oysters, Sautees 57
Oysters Scalloped 58
Oysters, Steamed 59
Oysters, Stewed 56
Oyster Stuffing for Poultry,
Pish, etc 143
Oyster Soups 22, 23
PATASSAS 49
PBRCHE (De la Perche) 48
Perch, Boiled 48
Perch, Broiled 48
POMPANO 46
Pompano, a la Maitre d'Hotel 46
REDFISH (Poisson Rouge) 40
Redflsh, Baked 44
Redflsh, Boiled 42
Redfish, Bouillabaisse 41
Redflsh, Courtboulllon a la
Redfish, Courtboulllon
a rBspagnoIe 41
Redfish, with Tomato Sauce
(See Red Snapper) 44
RED SNAPPER 40
Red Snapper, Baked, a la
Chambord 43
Red Snapper, a la Creole 43
Red Snapper, a la Sauce To-
Red Snapper, Baked. Simple
Every Day Recipe 43
Red Snapper, Boiled 42
Red Snapper, Bouillabaisse... 41 Red Snapper, Courtboulllon a
la Creole 40
Red Snapper, Courtboulllon a
I'Espagnole 41
ROE (Oeufs de Poisson) 51
SACALAIT 49
SALMON (Saumon) 71
Salmon, Mayonnaise of 71
Salmon Salad 71
SHEEPSHEAD (Casburgot) 39
Sheepshead a la Creole 39
Sheepshead, Baked 39
Sheepshead, Baked, a la Creole 40
Sheepshead, Boiled 39
Sheepshead, Broiled (See Gen- eral Rule for Broiling Fish) 37
SHRIMP (Des Chevrettes) 62
Shrimp, Baked 63
Shrimp, Boiled 62
Shrimp, Bush 63
Shrimp, Fried 6a
Shrimp Gumbos 35
Shrimp Pie 6i>
Shrimp, Stewed 62
Shrimp in Tomato Catsup.... 63 SPANISH MACKEREL (Maque-
reau Espagnole) 46
Spanish Mackerel, Broiled . . 47
STINGAREB (De la Rale) 50
Stingaree au Beurre Nolr.... 5.'.
Stingaree, Fried 51
Stingaree, with Caper Sauce.. 51
STINGARETTES (Raitons) 51
TERRAPIN (De la Tortue) 21
TROUT (De la Truite) 47
Trout, Green, Boiled 47
Trout, Green, Broiled ....;.. 47
Trout, Speckled 4S
Trout, Speckled, Fried 4S
Trout, Tenderloin of 4S
TURTLE (De' la Tortue) 6j!
Turtle, Green, Steaks of 6?
Turtle, Green, Stewed 68
Turtle, Green, Soups 19, 29
I'ROGS — Des GrenonUlei^-
Progs, a la Creole 52
Progs, a la Poulette 52
Frogs, Broiled 53
Frogs, Pried 53
Frogs, Saute, a la Creole .... 52
Progs, Stewed ; 53
Progs, The Picayune's 51
Frogs, The Picayune, a la
FROZEN FRUITS — Des Fruits Glaces^
FROZEN FRUITS 310
How to Freeze Fruits 310
Apricits, Frozen 310
Cherries, Frozen 310
Bananas, Frozen ' 310
Macedoine of Fruits 311
Oranges, Frozen 310
Peaches, Frozen 311
Pineapple, Frozen 311
Strawherries, Frozen 311
FRUIT GRANITS 322
Orange Granit 323
Strawberry Granite 322
Raspberry Granite 322
How to Serve Fresh Fruits
and Desserts 241
GAME— Gtbier —
Chaud-Froid of 142
Game Pie 142
Something to Remember when
Cooking Game 124
DUCKS, Wild (Canards Sau-
vages) 12V
Canvasback Duck v . 127
Canvasback Duck, Broiled . . 127
Canvasback Duck, Roasted.. 127
Ducks a la Bourgeoise 128
Ducks, Stewed 128
Ducks, Stewed, French Mar- shal Style 123
Ducks, Stewed with Mush- rooms 12ii
Ducks, Stewed with Turnips 128
Ducks, Stewed, Peasant Style 129
Mallard Ducks, Boasted .... 127
Wild Ducks, Cold 12'J
Wild Ducks, Hunter's Style.. 128
Wild Ducks, wi^h Olives.... 129
DUCKS — TEAL. (Sarcelle) 129
Teal Duck, a la Bigarade.... ISO
Teal Duck, Broiled 130
Teal Duck, Boasted 125
HARE (Lievre) 131
Hare, Creole Style 13i-
Hare, Filet of, Sauce Poivrade 132
Hare, Roasted and Stuffed . . 131
Hare, Stewed with Onions.... 132
RABBIT (Lapin) 130
Rabbit, Hunter's Style 130
Rabbit, en Matelote 131
Rabbit, Stewed 130
SQUIRREL (Ecureuil) 132
Squirrel, Hunter's Style 133
Squirrel, en Matelote 133
Squirrel, Stewed 132
VENISON (Du Chevreuil 124
Venison, Cutlets of. Broiled.. 125
Venison, Hash 3^20
Venison, Hunter's Style IZb
Venison, in a Chafing Dish . . 12o
Venison, Roast Haunch of . . . 135 Venison, Saddle of, Currant _
Jelly Sauce .••••:• 1:1'
Venison Steaks, a la Poivrade 12o
Venison, Stewed, a la Creole.. 12j
Venison, Stewed, French Style 1/6
WILD TURKEY (Dinde Sau- _
GARDEN HERBS — Des Herbes —
Bay Leaf 225
Borage 225
Caraway 225
Catnip 22&
Coriander 225
Fennel 225
Geranium 225
Horehound 225
Laurel 225
Lavender 225
Marigold 225
Marjoram 225
Pennyroyal 225
Pot Marigold 225
Rosemary 225
Summer Savory 225
Sweet Basil 225
Sweet Marjoram 22,'i
Tarragon 225
Wormwood 225
The Herb Bouquet (Bouquet
HORS D'OEUVRBS — Rellslies —
HORS D'OEUVRES 226
Anchovies in Oil 226
Cold Hors d'Oeuvres 226
Coquilles of Chicken, Creole
Style ■■ 226
Creole Timbales 227
Cromesquies With TrufHes . . 226
Hot Hors d'Oeuvres 226
Lamb Sweetbreads In Cases 227
Lyonnaise Sausage 229
Macaroni Croquettes 227
Queen of the Carnival Crous-
Pickled Tunny 229
Reed Bird Patties 229
Salpicon, Financiere Style . . 22^
Salplcon a la Montglas .... 228
Salpicon, Creole 228
Salpicon, Hunter's Style .... 228
Salpicon, Louisiana 22S
Salpicon, Royal 228
Sardines in Oil 226
Taraales 22!:
ICE CREAMS — Des Crcmcs a la Glace—
BISCUITS GLACES 305
Biscuit Glaces, a la Creole.. 306
BOMBE GLACES 306
ICE CREAMS 300
Ice Cream, Observations on.. 30'J
How to Make Ice Cream .... 300
Ice Cream, Ingredients of . . 300
How to Freeze the Cream . . . 303
How to Mold Ice Cream 301
Apricot Ice Cream 301
Banana 301
Chocolate 301
Chocolate Ice Cream with'
, Eggs Sui
Coffee 301
King- of tlie Carnival Ice
Liquor Ice Cream 302
Mandarin 302
Maraschino 30^
Neapolitan 302
Nectarine 302
Noug-at 303
Orange 303
Orange Flower 303
Pistachio 303
Pineapple Mousse 304
Raspberry 304
Strawberry 304
Tutti-Frutti 301
Vanillg, 305
Variegated 30B
WATER ICES 308
ICINGS FOR CAKES — Glnoes Pour Gateanx—
Almond Icing 298
Chocolate Ic-ing 298
Orange or Lemon 29S
Colored Transparent Icing. . 299
Orange Transparent Icincr...., 208
-Orgeat Paste or- loins 299
Plain Icing 298
Royal Icing 293
Transparent Icirit^ 299
Water Icing- 299
Wine Icing 293
FROSTING —
Cream Frosting 299
JAMS, JBI/LIISS — Dos Confitures — ,
JAMS, JRLLIBS 332
General Directions for Mrik-
Apple Jelly 33'J
Apricot 333
Blackberry Jellv 333
Blue Plum and Dnnisnn J^^lly 333
Calf's Foot Jelly . . ., 333
Cherry Jam 333
Cherry Jelly . . . ; 333
Currant Jelly 333
Currant and Raspberry Jelly 333
Lemon Jelly 333
Orange Jelly 334
Orange Jelly, Crpnle Style. . . . 334
Peach Jelly 334
Pear Jelly 334
Pineapple Jelly 334
Quince .Telly 334
Raspberry Jam 335
Raspberry Jflly 334
Strawberry Jam 336
Strawberry Jelly 335
liAMV — Agnenu —
Lamb's Brain 101
Lamb's Brains a la Remou-
Lamb Breast of. Smothered., inn
tiaml) Ci)0p9> Broiled 100
Lamb's Feet ' 102
Lamb's Feet a la Bourgeoise 102 Lamb's Feet, White Saude . . 10;'. Lamb, Filet of, a la Becha- mel 100
Lamb, Filet of. Roasted and
Larded ' 100
Lamb, En Blanquette 101
Lamb, Epigram of 101
Lamb, Kidneys of, Broiled . . 102
Lamb, Mince Lamb 101
Lamb Roast, a la Bearnaise.. 100
Lamb Roast, with Mint Sauce 99
Lamb Tongues, Stewed .... 102 Lamb Tongues with Tomato
LOUISIANA RICK — Le RIz dc la Louisiauc—
Boiled Rice, Italian Style . . 168
Croquettes of, witli 'Fruit ... 170
Croquettes of, wiLli I'iirsluy.. 170
Curry of Crawflsli 168
Custard 171
Custard of. Frozen 172
Dumplings 171
Fritters of 173
Flour, Croquettes of 170
Griddle Cakes '. 170
How to Boil 166
How to Make a Border of.... 168
How to Prepare for Cooking. . 166
Jambalaya a'l. Congri 167
.Tambalaya, Creole 166
Jambalaya, Crab 167
Jambalaya, Shrimp 167
Left Over 173
Meringue 171
Parched 173
Pilaff of, with Chicken .... 168
Pilou, French 167
Pilou au Riz (Chicken with
Pudding of Cream 172
Snowballs 172
Souffle 172
Things to Remember in Boil- ing 166
Waffles 169
•With Apnlf"!- 170
With Compote of Oranges... 172
MACARONI, SPAGHETTI —
MACARONI 178
Macaroni, How to Boil .... 178
Macaroni Balls 181
Macaroni, Boiled, Italian Style 179
Macaroni, Creole Style 179
Macaroni, with Daube 180
Macaroni au Gratin 180
Macaroni, Milanese Style .... 179
Macaroni, Neapolitan Style.. 180
Macaroni, with Tomato Sauce 179
Macaroni, Timbales of 180
Spaghetti, Boiled, Italian
Spaghetti, with Dauhe ISO
Spaghetti, Milanese Style . . . 179
MARMALADES — Des Marmalades —
Directions for Making a Mar- malade 335
Apple Marmalarle 335
Cherry Marmalade 335
Orange Marmalade 335
Pear Marmalade 335
Peach Marmalade . 336
Pineapple Marmalade 336
Quince Marmalade 336
Raspberry Marmalade 336
Strawberry Marmalade 336
Conserve of Grapes 336
Orange Flower and Rose Con- serves 336
Violet Conserve 336
MISLOIVS — Des Melons —
Cantaloup 225
Muskmelon 225
Melon on Ice 225
Watermelon 225
Creole Home Dining 396
A Suggestion for Each Day in
the Week 390
Suggestions for lilconomical
Suggestions for Holiday
Feasts and Banquets .... 391
Suggestion for Christmas... 393
Suggestion for Easter 392
Suggestion for New Tear's . . 392
Suggestion for Thanksgiving
Old-Fashloned Creole Holiday
Special Menus for Luncheons, Buffet Luncheons, Dinings,
Suppers, etc., for Soirees.. 39.^
Special Suggestions for Table
Decorations 390
Table Decorations for Christ- mas , 394
Table Decoration for Easter.. 332
Table Decoration for New
Table Decoration Jor Thanks- giving Day Sii
The Daily Economical Menu,
How to Vary 394
MirTTON — Moaton —
Mutton Chops, Broiled 97
Mutton Chops a la Brasseur.. 97
Mutton Cutlets 97
Mutton Feet a la Lyonnaise.. 98
Mutton Feet a la Poulette 98
Mutton Feet, Stuffed 98
Mutton, Hash »»
Mutton, Leg of, Boiled, with
Caper Sauce »"
Mutton, Leg of. Roast 9b
Mutton. Loin of, Roast 96
Observations on 96
Saddle of. Smothered with
Turnips ' '
Sheep Brains ^^
Sheep Brains, Brown Sauce.. aa
Sheep Kidneys 99
Sheep Tongues, Smothered . . 99 Shoulder of. Smothered With
Turnips 97
Something to Remember in
Cooking Mutton 96
Stew, with Turnips 97
PASTRY AND PIES — Patisserie —
PASTRT AND PIES 242
Pastry, Points in Making .... 242
Paste, Foundation 243
Paste, Plain, for Dumplings. . 243
Paste, Puff 242
Pie Crust 242
Apple Pie 244
Apple Tarts 244
Apple Meringue 244
Banana 244
Banana Meringue 244
Blackberry 244
Cherry 245
Chocolate Cream 245
Cocoanut 245
Creole Cocoanut 245
Cranberry 245
Custard 245
Currant 245
Prangipanni 246
Gooseberry 246
Green Gage 246
Huckleberry 246
Plain Mincemeat 247
Lenten Mince 247
Molasses 248
Orange 248
Peach Moi'ingue 248
Pineapple 248
Plantain 248
Plantain Meringue 248
Pumpkin •. . . . 248
Raspberry 249
Strawberry 249
Sweet Potato Custard 249
Vol-au-Vent 249
Oyster Patties 250
PICKLING AND CANNING — Conser- vation des Substances Allmen- talres et Vcgetales —
PICKLING AND CANNING 357
Methods of 350
Canned Corn 350
Canned Green Peas 361
Canned Mushrooms 351
Canned Tomatoes . ., 351
CATSUPS 354
Catsup, Tomato 354
Catsup, Red Pepper, a la Cre- ole 355
CREOLE MUSTARD 355
MAUNSELL- WHITE 355
PICKLES 351
Home-Made Chow-Chow .... 352
Green Pepper Pickles 352
Green Tomato Pickles 353
Pickled Fruits 354
Mixed Pickles 352
Pickled Cauliflower 362
Pickled Mangoes 353
Pickled Onion-S' 353
Pickled String Beans 354
Pickled Watermelon Rind . • . 354
VINEGARS 354
Chervil Vinegar 354
Pepper Vinegar 354
Spiced Vinegar 355
Tarragon Vinegar 355
SALTED ALMONDS 356
Salted Almonds 356
Salted Peanuts 356
TABASCO 355
PORK — Du Cochon —
Guides in Choosing 103
EACON (Petit Sale) 107
Bacon, Boiled 107
Bacon, Fried 107
HAM (Jambon) 106
Ham, Boiled 106
Ham, Broiled 106 ,
Ham, Broiled, with Cucumber
Garnish 106 i
Ham, Croquettes 107
Ham, Fried 106
Ham Souffle 107
HOGSHEAD CHEESE 105
PIG (Cochon de Lait) 103
Pig, Roasted and Stuffed 103
Pigs Feet 104
Pigs' Feet, Piquant Sauce.... 104
Pigs' Feet, Sauce Robert .... 104
Pigs' Feet, St. Hubert Sauce.. 105
Pigs' Feet, Madeira Sauce .... 105 Pigs' Feet, Stuffed a la Peri-
Pigs* Feet, Tartar Sauce .... 104
Pigs' Feet, Tomato Sauce.... 104
PORK (Du Cochon) 103
Pork Chops, Fried 104
Pork, Pickled ,. 105
Pork, Roast *. 103
Pork, Roast, Loin- of 103
Pork, Spare Ribs of 104
Pork, Tenderloin 104
POULTRY — Dc la Volatile —
POULTRY 109
Guides in Buying 110
How to Clean 110
CAPONS 119
CHICKEN , 113
Chicken a la Reine 117
Chicken Balls, Queen's Style.. 118
Chicken, Boned 118
Chicken, Boiled 113
Chicken, Boulettes 118
Chicken, Broiled 113
Chicken, Croquettes of 118
Chicken, Casseroles of 117
Chicken, Deviled 114
Chicken, Fried 117
Chicken, Fried, with Cream
Chicken Livers 119
Chicken Patties, Queen's Style 118
Chicken Pie 118
Chicken, Roasted 117
Chicken Salad, with Mayon- naise Sauce 119
Chicken Saute, a la Creme. . 113
Chicken Saute, a la Creole. , . . 114 Chicken Saute, with Green
Chicken Saute, a la Jardiniere 116
Chicken Saute, a la Tartare .. 114
Chicken,^ Smothered 116
Chicken Souffle ■ 117
Chicken Supreme de Volaille a
la Louisiana 116
Chicken Supreme de Volaille a
la Reine 116
Chicken with Dumplings 116
Chicken with Mushrooms .... 115
Chicken with Rice 115
Chicken with Truffles 115
GUINEA FOWLS (Pintade) 119
GOOSE (Oie) 119
Goose a la Chipolata 120
Goose Daub 120
Goose, Roast 119
Goose, Fat Livers (Des Foles
FOIES GRAS, Patties of 120
Foies Gras, Loaf of 121
Foies Gras Loaf, Jellied .' . . . 121
Foles Gras, Stewed 120
TURKEY (Dinde) Ill
Turkey, Boned 112
Turkey, en Daube 112
Turkey. Roast Ill
Turkey, Roast, with Chestnuts
or Oysters Ill
Turkey. Roast, with Mush- rooms Ill
Turkey, Roast, with Truffles., lil
PRESERVES — Des Conserves—
PRESERVES 336
GENERAL DIRECTIONS FOR
MAKING PRESERVES 336
Brandy Peaches 338
Pig Preserves 337
Fruit Preserves 338
Lemon Preserves 337
Orange Preserves- 338
Oranges (Small) Preserved
Peach Preserves 338
Pineapple Preserves 338
Quince Preserves 338
Watermelon Rind Preserves.. 338
PUDDINGS, DUMPLINGS— DCS Poiidlngs, Des Ecliandes —
DUMPLINGS 250
Apple Dumplings, Old-Fash-
loned Creole 25 i
Blackberry Roll 250
Boiled Dumplings 250
Baked Dumplings 251
Rice Dumplings 251
Roly Poly 251
PUDDINGS 251
Baked Puddings and Dump- lings 252
Apple Meringue 252
Banana 252
• Birds' Nest 252
Brown Betty 253
Cake or Bread 253
Choo&late 253
Cottage ..'. 25S
Cocoanut 253
Creole Fig 253
Creole Summer Pudding .... 259
Indian 254
Baked Lemon 254
Molasses 254
Nesselrode 254
Old-Fashioned Creole Plum.. 251
Orange 254
Peach Batter 255
Fruit Batter 255
Pineapple 255
Raspberry 255
Strawberry 256
Sweet Potato 256
Tapioca 256
The Queen of all Puddings . . 256
Tipsy Squire 256
PXJDDIIVG SAUCES — Sauces dcs Foudlngs—
PUDDING SAUCES 266
Apricot ^''"'
Brandy 266
Hard Brandy 267
Caramel 267
, Chaufausen 267
Cream • 267
Cream of Butter 267
Cr6am of Vanilla 267
Custard 267
Foaming 267
Golden 268
Hard Sauce a la Creole .... 268
Kirsch 268
Madeira 268
Madeira Sabayon 268
Orange 268
Silvery 269
Strawberry ^°°
vanilla ' 269
Velvet .■■ 269
White Wine ''"^
PUNCftl — Ponehe —
.Champagne Frappe "^
Punch, Champagne ■ • ^^^
Flinch, Cham{)agne a a. Creole i^^
Punch, Claret ■•■•,•■■ ,,,
Punch, Claret, Creole Style... 323
Punch, Claret, Hot ^"
Punch, Whisky, Hot 325
Punch, Louisiana "*
Punch, Milk ; ' , • ' ' '
Punch, Orange, New Orleans
Punch, Rum °"
Punch, Strawberry |^^
Punch, White Wine «^«
Punch, White Wine, Creole
Punch, Tea 324
Q.UE:]VE3LL.]i:S — Forcemeats —
QUENELLES 144,
Chicken Quenelles 145
Crab Quenelles 145
Creole Quenelles 144
Game Quenelles 145
Godiveaux Quenelles 145
Fish 'quenelles 145
Sausiige Quenelles '. 145
RATAFIAS —
RATAFIAS 316
How to Filter 317
Proportions of Ingredients for 317 Ratafia, Absinthe or Worm- wood 317
Ratafia, Angelica 317
Ratafla, Aniseed 317
Ratafia, Fruit 318
Ratafla, Of Four Fruits , . 318
Orange Ratafla , 318
Orange Flower Ratafla 318
Peach Kernel Ratafla 318
Pomegranate Ratafia 318
Raspberry Ratafia 318
Strawberry Ratafla 318
SALADS— Des Salades—
SALADS 156
Anchovy 158
Artichoke 158
Asparagus, Tips of 158
Bean (String Bean) 161
Cauliflower 159
Celery . . . , 159
Celery Mayonnaise 159
Chicken . . . . : 159
Chervil 159
Crab a la Mayonnseise 159
Crawfish 159
Creole, French Dressing for.. 158
Cress 15i>
Cucumber , . 159
Dandelion 160
Endive 160
French Dressings for •. 157
Gardener's Wife Salad 161
Lentil 160
Lettuce 160
Louisiana ....... .s 160
Mayonnaise Dressing 158
Mustard Dressing 157
Peppers, Green, a I'Bspagnolo 161
Potato 161
Remoulade Dressing 158
Russian 162
Sardine Shrimp 162
Spanish 161
Tomato Frappe 161
Tomato, Green Pepper and
Onion 1-61
Tomato Salad 161
Vinaigrette 15$
Watercress 161
SAUCES FOR FISH, MEATS, POUL- TRlf, GAME, Eyre. — Des Sauces Four lea Polssons, des Viandes, la Volallle, le Glbler, etc. —
■ SAUCES 146
AUemande 156
Anchovy 147
Bearnaise ' 147
Bechamel 147
Bordelaise 147
Bordelaise, Creole Style 147
Bread .' 148
Brown Butter 148
Cauliflower 148
Celery 149
Chambord 148
Champagne 148
Chestnut 149
Colbert '. 149
Cranberry 149
Crapaudine 150
Cream '. 149
Creole 150
Cucumber 150
Currant Jelly 150
Demi-Glace 150
Devil's 150
Drawn Butter 150
Duxelle 150
PInanolere 152
Genoise 151
Giblet 151
Hard Egg Sauce 151
Hollandaise 151
Horseradish 151
Hunter's Sauce 151
Italian 151
Jolie Pille 152
Lyonnaise 152
Madeira 152
Maitre d'Hotcl 152
Mayonnaise 152
Mushroom 153
Normandy 153
Oyster 153
Parsley 153
Pepper 153
Pickle 154
Piquant 154
Poivrade 153
Poulette 154
Ravigote 154
Eemoulade 154
Robert 155
Roux, White and Brown .... 1461
Tartare 155 I
Toiraaito , 155 I
Veloutee 155
Vinaigrette 156
SAUSAGE — Saudsses
SAUSAGE 107
Boudins 108
Boudins Blancs 109
Creole Sausage i 107
Chaurice 107
Chaurice, with Creole Sauce.. 108 Chaurice, with Puree of Po- tatoes 108
Chitterlings lOS
Saucisse 108
Saucissons 108
Sausages a la Creole ......... 107
STUPPIIVGS AND DRESSI^fGS FOR
POULTRY, GAME, FISH, ETC
Des Parcis —
STUFFINGS AND DRESSINGS 143
Onionn 144
Oyster (For Fish or Game) . . 143
Oyster (For Poultry) 14a
Stuffing (for Ducks) 143
Stuffing (For Ducks) 144
Stuffing (For Geese) 144
SHERBETS — Sorbets —
SHERBET 306
Apple Sherbet 306
Apricot 306
Banana 306
Cherry . 306
Currant 306
Lemon .- 306
Orange 307
Pineapple 307
Pomegranate 307
Raspberry 307
Strawberry 307
Watermelon 308
General Directions for Making 11
Boiling- 12
Bouillon 13
Bouillon, to Claril'y 13
Caramel, for Colorlns- 14
Colorings for 13
Consomme 13
Fish Soups 19
Herb Bouquet, for 12
Lenten Soups 23
Meat Soups 14
Pot-au-Peu a la Creole 12
Soup Meat (See "Le Bouilli") 29
SOUPS — Fish 19
Crawfish Bisque 21
Crawfish Soup 22
Oyster, with Milk ; . . . 23
Terrapin 21
Turtle (Green), No. 1 19
Turtle (Green), No. ;; 20
Turtle, How to Serve 20
Turtle, Quenelles or Force- meat Balls for 21
Turtle, Mock Eggs for 21
SOUPS— Lenten (Potagcs
Maigre) 23
Chestnut 29
Coooanut 28
Cream of Asparagus 27
Cream of Barley 28
Cream of Celery 27
Cream of Corn 27
Cream of Onion 27
Cream of Rice 28
Cream of Tomato 27
Cream of Spinach . ^8
Dried Pea , 25
Fast Day Broth 23
Lettuce 26
Potag-e a la Bonne Femme. ... 25
Red Bean 25
Split Pea 25
Summer Fast Day 24
Vegetable, Without Meat .... 24
White Bean 25
Winter Fast Day 24
SOUPS — Meat — Consomme,
Chicken 17
Consomme, Gilt-Edge 17
Consomme, with Poached Eggs 18
Chicken Broth 17
Giblet ; 18
Julienne 14
Macaroni 16
Mock Turtle 17
Mock Turtle, Forceme.it Balls
Mushroom 15
Mutton Broth 17
Pepper Pot 19
Potage Crout. an T'nt 16
Rice ,• 15
Savory ■ • • ■ 16
Squirrel , • ■ ■ ■ 19
Tapioca 14
Tomato Consomme 16
Vermicelli 1*
SOUP MEAT — l,e Rouilli —
ROUP MEAT (T " RT'illi) .... 29 SOUP — Meat — (nmilli) r>ssi-
bilities 29
A la Bordelais^ 30
A la Bruxelloise 30
A rindienne 30
A la Lyonnaise 30
A la Marseillaise 31
A la Paysanne 30
Au Pain Perdu 31
Aux Papillottes 30
Bouilli, Gros Sel 32
Croquettes 32
Hash, a good every day .... 3^
Mirontons 29
Sausage 31
Saute a la Lyoftnaise 30
Saute, with Onions 31
White Carrot Sauce 31
With Lettuce 31
With Tomatoes 30
SUGGESTIONS TO HOUSEKEEP- ERS —
SUGGESTIONS TO HOUSE- KEEPERS 373
Cutting, Chopping, Slicing,
Mincing 374
Directions for Serving Meals. 377 Explanation of French Terms 375 Poods, Seasons when Procur- able 383
Invalids, Coolcery for , 380
Left Over Food, How to Util- ize 380
Rules for Mixing Ingredients 374 Use of Broth, Bouillon and
Consomme in Cookery .... 375
Use of Wines and Liquors.. 374
SWEET ENTREMETS — Des Entre- mets Siicres—
FRITTERS (Des Belgnets) 22S
Apples, Baked 234
Apple Charlotte 234
Apples, Fried 234
Apples, Stewed 234
Bananas, Fried 235
Blackberry Charlotte, or
Raspberry , 235
Cherry Charlotte 234
Currant Charlotte 235
Doughnuts 235
Fruit Toasts, with Cherries,
Apricots or Raspberries .... 235
Orange Salad 235
Stewed Peaches 235
Sweet Omelet Entremets .... 235
Wine and Liquor Entremets.. 235
PANCAKES (Crepes) 236
French Pancakes : 237
French Pancaltes, withjclly . . 237,
SYRUPS — DCS Sirops —
SYRUPS (Des Sirops) 315,
GENERAL DIRECTIONS FOR
MAKING SYRUPS ; . . 313
CREAM SYRUPS (Sirsps a la
Creme) 320
Absinthe Cream 321
Bay Leaf Cream 321
Cocoa Cream 321
Cherry Water Croini 321
Cream of Roses 321
Elixir of Violets 321
Mint Cream 321
Mocha Cream 321
BAU SUCRE 312
FRUIT SYRUPS 312
Apricot Syrup 313
■ Banana Syrup 313
Blackberry 313
Cherry Syrup 313
Cranberry Syrup 313
Currant Syrup 313
Currant Syrup, with Rasp- , " ■'
berries 313
Grape Syrup 313
Lemon Syrup 314
Lime Syrup , 314
Orange Syrup 314
Orgeat Syrup 314
Peach Syrup 315
Pineapple Syrup 315
Plum Syrup . .' 315
Strawberry Syrup 315
Raspberry Syrup 315
Vanilla Syrup 315
Blackberry Vinegar 315
Orange Vinegar 315
Pineapple Vinegar 315
Raspberry Vinegar 316
Strawberry Vinegar 316
FRUIT WATERS (Bau de
Fruits Glaoes) 319
Aromatic Water 319
Cherry Water , . 319
Orange Water 320
Orgeat Water 320
Strawberry Water 320
LEMONADE 319
Iced Lemonade 319
Hot Lemonade 319
Frog Lemonade 3lS
ORANGEADE 220
SWBBTBRBADS — Ris de Veau —
SWEETBREADS 90
Sweetbreads a la Creme 92
Sweetbreads a la Pinanciere 92
Sweetbreads a la Poulette. ... 93
Sweetbreads Broiled 94
Sweebreads Crepinettes .... 93
Sweetbreads, Definition of.... 91 Sweetbreads, Fried and
Breaded 93
Sweetbreads. How to Blanch. . 91
Sweetbreads in Casseroles.. 93 Sweetbreads, Larded with
Mushroom Sauce 91
Sweetbreads, Observations on 94
Sweetbreads with Green Peas 92
Sweetbreads, Smothered .... 94
Sweetbreads with Truffles . . . . ' 92
TRIPE — Double-Gras —
TRIPE (Double-Gras) 94
Tripe a la Creole 95
Tripe a la Lyonnaise 94
Tripe a la Mode de Caen .... 95
Tripe a la Poulette 95
Tripe, Pried 95
Tripe, Stewed 94
VEAL, — Du Veau —
Guides in Choosing 72
Veal, Blanquette of 87
Veal, Breast or Shoulder,
Stuffed and Roasted 84
Calf's Brains, with Brown
Butter Sauce 89
Calf's Brains, Fried 89
Calf's Head a la Poulette 88
Calf's Head, a la Tortus .... 88
Calf's Liver a la Bourgeoise. . 89
Calf's Liver, Fried 89
Calf's Feet, a la Poulette .... 90
Calf's Feet, Italian Sauce .... 90
Calf's Feet, Piquant Sauce ... 90
Calf's Feet, Plain 90
■Calf's Feet, Sauce Remoulade 90
Calf's Feet, Tomato Sauce .... 90
Veal. Cream of &6
Veal, Croquettes of 88
Veal, Cutlets a la Milanalse.. 84
Veal, Cutlets, Breaded 84
Veal, Cutlets, Breaded and
Broiled 84
Veal, Cutlets, en Papillottes. . 84 Veal, Cutlets, Smothered a la
Veal Daube, a la Creole 85
Veal, en Ratoutille 87
Veal, Filet of, with Mush- room or Truffles 84
Veal, Fricandeau of 85
Veal, Jellied 87
Veal, Liver of. Fried with
Veal Loaf 87
Veal, Loin of. Roasted .... 83
Veal Patties 87
Veal Pot Pie 88
Veal, Roast with Fine Herbs 83 Veal, Shoulder of. Stuffed and
Roasted 84
Veal, Stewed 86
Veal, Stewed with Mushrooms 86
Veal, Stewed with Potatoes . . 86
Veal, with Olives 88
VEGETABL.es — DCS Leguinds —
VEGETABLES 187
ARTICHOKES 188
Artichokes a la Vinaigrette. . 188
Artichokes (French) Boiled . . 188
Artichokes (Jerusalem) Boiled 188
Artichokes (Fried) 188
Artichokes, Puree of 188
Artichokes, Sautees 188
Artichokes, Stuffed 189
ASPARAGUS . . . ; 189
-Asparagus, Boiled 189
Asparagus Tips, with Green
Asparagus, Vinaigrette Sauce 189
BEANS (Des Haricots) 189
Bacon and Beans, a la Creole 192
Beans (Red) 191
Beans (Red) a la conde 191
Beans (Red) Boiled ........ 191
Beans (Red) Burgundy Style 191
Beans (Croquettes) 193
Beans (Lima) , 192
Bean Polenta 192
Beans (Red) Puree of 191
Beans (Red) and Rice 191
Beans (String) a la Poulette 190 Beans (String) Boiled with
Beans (String) Brittainy
Beans (String) Butter Sauce. . 190
Beans (String), Butter Sauce 190
Beans (String), Cream Sauce 190 Beans (String), Vinaigrette
Beans (String), Panaches ... 191
Beans (White) 192
Beans (White), a la Maitre
d'Hotel 192
BUTTERBEANS (Feves Plates) 192
BEETS (Des Bettraves) 193
Beets, Boiled 193
Beets, Buttered 193
Beets, Sauted in Butter 193
Beet Roots a la Bechamel. . . . 193
Beet Roots a la Creme 193
Beet Tops 221
BORECOLE OR CURL.BD KALE
(Chou Vert) 193
BROCCOLI (Chou Brocoli) 193
BRUSSEL SPROUTS (Choux de
Bruxelles) 194
Brussel Sprouts a la Creme . . 194 Brussel Sprouts, Sauted in
Butter 194
CABBAGE (Du Chou) 194
Cabbage, Boiled 194
Cabbage and Corned Beet . . 195
Cabbage, Creamed 195
Cabbage, Sauted with Cream. . 195
Cabbage, Stewed 195
Cabbage, Stewed with Sausage 195
Cabbage, Stuffed 195
Cabbage, Stuffed, with Cream
CAULIFLOWER (Chau Fleurs) . 197 Cauliflower, Boiled with But- ter 197
Cauliflower, Boiled, Cream
Cauliflower au Gratin 197
Cauliflower a la Maitre
d'Hotel 197
Cauliflower a la Vinaigrette 197
Cauliflower with White Sauce 197
CARROTS (Des Carrottes) 198
Carrots a la Creme 198
Carrots a laJLiyonnaise 198
Carrots a la Maitre d'Hotel 198
Carrots Sautes a la Creole. . 198
Carrots, Stewed 198
CELERY (Du Celeri) 199
Celery with Beef's Marrow... 199
Celery, Creamed 199
Celery a I'Espagnole 199
Celery Fritters 199
Celery Mayonnaise 159
Celery Patties 199
Celery aux Petits Pois 199
Celery Salad 159
CEPS (Ceps) 200
Ceps, Broiled on Toast 200
Ceps, Stewed 200
Ceps on Toast 200
CHERVIL (Cherfeuil) 200
Chervil Salad 159
Chervil Vinegar 354
CHESTNUTS, (Marrons) 200
Chestnuts, Boiled ■ 200
Chestnuts with Brown Sauce 200
Chestnuts, Stewed 200
CHIVES (Gives) 200
COLLARDS 201
CORN (Du Mais) 201
Corn, Baked a la Creme .... 202
Corn Cakes 202
Corn, Creamed 201
Corn, on Cob 201
Corn, Fried 202
Corn, Fritters 202
Corn (Green), Planter's Style 201
Corn Pudding 201
Corn, Roasted • • • 201
Corn Salad 159, 202
Corn, Sauted with Butter 201
Corn Soup 202
CJorn and Tomatoes 202
CRESS (Cresson) 202
Cress (Salad) 159
CUCUMBER 203
Cucumber as a Garnish 203
Cucumber as a Relish .... 203
Cucumber Salad 159
CURRY (Kari) 203
DANDELION (Dent-de-Lion) . . 203
Dandelion Greens, Boiled.... 203
Dandelion Salad 160
EGGPLANT (Des Aubergines) . . 203
Eggplants, Fried 204
Eggplant Fritters 204
Eggplant, Stewed 204
Eggplant, Stuffed 203
ENDIVES (De la Chicoree) 204
Endive with Cream Sauce.... 204
Endive with Gravy 204
Endive Salad 160
GARLIC (De I'Ail) 204
HORSERADISH (Raifort) 205
KOHL-RABI OR TURNIP- ROOTED CABBAGE (Chou
Navet) 205
LENTILS (Des Lentiles) 205
Lentil Salad 160
MANGOES (Mangos) 218
MUSHROOMS (Des Champign- ons) 205
Mushrooms with Cream 205
Mushrooms, Pried 206
Mushrooms, Stewed, Spanish
Mushrooms, Stewed on Toast. 205
MUSTARD (Moutarde) 206
OKRA (Du Pevi) 206
Okra, Boiled ■' 206
Okra, Stewed a la Creole . . . 206
ONIONS (De I'Oignon) 207
Onions, Baked 203
Onions, Boiled 207
Onions; Creamed 207
Onions, Fried 207
Onions, Glazed 207
Onions, Smothered 207
Onions, Stuffed 208
PARSLEY (Persil) 208
Parsley, Chopped 203
Parsley, Fried 209
Parsley, Green 209
Parsley for Garnishing Pur- poses 2'>.)
PARSNIPS (Des Panais) 209
Parsnip Balls 209
Parsnips, Boiled 209
Parsnips with Cream Sauce.. 209
Parsnips, Fried 209
Parsnips, Fritters 210
Parsnips, Smothered 209
PEAS (Des Pois Sees) 210
Peas (Dried) 210
Peas (Kidney or Black-Eyed) 210
Peas (Split) 210
GREEN PEAS (Des Pois Verts) 210
Green Peas, Boiled 210
Green Peas, a la Bourgeoise. 210
Green Peas, a la Paysanne . . 210 Green Peas, Canned, How to
Green Peas, French Style .... 211
Green Peas, Old Creole Style 211 Green Peas, Puree of, a la
Creole 211
Green Peas, Puree of. a la
St. Germain 211
PEPPERS, Hot (Du Piments) 218
Cayenne 218
Pimentos -x8
Tabasco 21j
PEPPERS, Green (Des Piments
Verts) 218
Peppers (Green), Sauted .... 218
Peppers (Green), Stuffed 218
POTATOES (De la Pomme de
Terre) 211
Potatoes, Baked 215
Potato Balls ; 215
Potatoes, Brabant 214
Potatoes, Boiled 211
Potatoes a la Bourgeoise . . 214
Potatoes a la Creme 212
Potatoes a la Creole 214
Potatoes a la Diable 214
Potatoes a la Duchesse .... 215
Potatoes a la Prancaise .... 213
Potatoes a la Lyonnaise .... 213
Potatoes a la Julienne 213
Potatoes a la Maitre d'Hotel . . 21:3
Potatoes a laNeige 21!!
Potatoes a la Parisienne .... 215
Potatoes au Gratin 213
Potatoes as a Garnish 216
Potatoes With Drawn Butter. 212
Potato Chips 213
Potatoes, Creamed 212
Potato Croquettes 213
Potatoes, French Fried 213
Potatoes, New, "With Butter.. 214
Potato Puffs 212
Potato Quenelles 215
Potato Snow 212
Potatoes, SoufHe .. 213
Potatoes, Steamed 211
Potatoes, Stuffed, a la Creole 216
Potatoes, Stuffed, Lenten Style 216
Potatoes, Stuffed. Swiss Style 215
PUMPKIN (Des Citrouilles. des
Giraumonts ou de Potiron) . 218
Pumpkin, Baked 219
Pumpkin, Stewed 218
RADISHES (Des Radis; 219
Radish Tops 221
ROQUETTB 219
SALSIFY OR OYSTER PLANT
(Salsifls) '. 219
Salsify or Oyster Plant a la
Creme .'. 219
Salsify or Oyster Plant a la
Poulette 219
Salsify or Oyster Plant Frit- ters 220
Salsify or Oyster Plant, Sau- ted in Butter 219
SAUERKRAUT (Chou-Croute) ; 196
SHALLOTS (Echallottes) 20i!
SORREL (De I'Oseille) 221
Sorrell au Gras 221
Sorrell au Maigre 221
Puree of Sorrell 221
SPINACH (Des Epinaras) 220
Spinach, Boiled 220
Spinach a la Creme 220
Spinach a la Cuisiniere 221
Spinach a la Maitre d'Hotel 221 Spinach with Hard-Boiled
Eggs ,. • • 221
Spinach au Jus a la Bour-
geoise 220
SQUASH (Course) 221
SWEET POTATOES (Des
Patates Douoes) 216
Sweet Potatoes, Baked 217
Sweet Potatoes. Boiled 216
Sweet Potatoes, au- Caramel. . 217
Sweet Potatoes, Fried 216
Sweet Potato Fritters 217
Sweet Potato Pone 217
Sweet Potato. Pudding 217
Sweet Potato Waffles 217
TOMATOES (Des Tomates) 22]
Tomatoes, Broiled 222
'J'omatoes, Pried 22i
Tomatoes, au Gratin 2ii
Tomatoes, Puree of 223
Tomato Salad 22S
Tomatoes, Scalloped 222
Tomatoes. Stewed 221
Tomatoes. Stuffed 222
Tomatoes, Stuffed a. la Cre- ole 222
TURNIPS (Des Navets) 223
Turnips, Baked 223
Turnips, Boiled 223
Turnips, Creamed 223
Turnips Pried in Butter .... 223
Turnips, Glazed 223
Turnips, Mashed 223
Turnip Tops 221
Turnip Tops a la Creole .... 221
TRUPETjES (Des TrufEes) .... 224
Truffles with Champagne .... 224
Truffles on Minced Toast .... 224
Truffles, Spanish Style 221
VEGETABLE PEAR (Mirliton) 224
WATERCRESS 202
WINEiS — Domestic —
WINES, DOMESTIC (Liqueurs de
Pruits) 327
Wine, Blackberry 329
Wine, Currant 329
Wine, Elderberry 3u'9
Wine, Louisiana Orange .... 329
Wine, Muscadine 329
Wine, Sassafras Mead 329
Wine, Scuppernongr 330
Wine, Strawberry 330
CONCLUSION — The Creole Home and Mother.
THE PICAYUNE BUIIvDINGS.
THE PICAYUNE is the oldest paper of the English tongue and, with the exception of the French daily, "L'Abeille de la Nouvelle Orleans," the oldest paper published in Louisiana. It was founded
January 25, 1837, in a very small way, by Francis Lumsden and George Wilkins Kendall, two practical printers and newspaper men, who have long since passed away. Its first great success was won during the war with Mexico when Mr. Kendall, acting as its iVar correspondent, frequently anticipated in his paper the news con- tained in the official dispatches. During the Civil War, and the Reconstruction Era which succeeded it. The Picayune shared the vicissitudes affecting its constituency. It was issued regularly throughout those troublous times but for a brief period in 1864, when it was seized by the United States Military authorities and its publi- cation suspended. After the war, in 1867, the management of the paper devolved upon Mr. A. M. Holbrook, who had for some years previous been a partner in the concern, and who by deaths and withdrawals was left sole proprietor. Mr. Holbrook died in 1876 and was succeeded in the ownership and management by his widow who, as Miss E. J. Poitevent, had achieved distinction as a writer of verse and prose under the nom-de-plume of "Pearl Rivers." Her control was the first instance of the successful management of a metropolitan daily by a woman, and the progress of the paper during her regime is an eloquent tribute to her talent and her tact. In 1878, Mrs. Holbrook and Mr. George Nicholson, who had for many years been the able Business Manager of the paper, were married, and the paper was conducted under their joint management until Feb- ruary, 1896, when both husband and wife died within the brief period of ten days. The paper then passed, as part of their inheritance, to Leonard Kimball Nicholson and Yorke Poitevent Nicholson, sons of the preceding proprietors, and was conducted in their behalf under the title of "The Estate of' Mrs. E. J. Nicholson," the wife having survived the husband, by Thos. G. Rapier, who had long been Business Manager of the paper. In 1904, the heirs having attained their majority, the Nicholson Publishi
ESTABLISHED 1860
T. FITZWILLIAM S CO.,
Stationers, Lithographers, Printers.
Manufacturers of flat Opei)ir)g BlanH BooHs.
STERLING FOUNTAIN PEN"