The Swedish, French, American cook book

Consomme with Asparagus and Poached' Eggs Consomme with Beans, a la Octavious Consomme with Croutons, a la Roosevelt ' ' ' Consomme with Fried Turnips ' ‘ ' Consomme with Macaroni arid Tomatoes ' Consomme with Noodles, a la Breta ' ‘ ' Consomme with Poached Eggs . Consomme with Profiteroles, k la Erickzen ' Consomme with Quenelles Consomme with Rice, a la Gilbert . Consommfi with Rice, a l’ltalienne . Consomme with Rice, A la Mathilda . Consommfi with Sago, a la Godfrey • • • • Consomme with Semolina . Consomme with Tapioca, A la Gertrude ' Consomme with Vegetables, a la Hammond’ ' ' Consomme with Vermicelli, A la Maria ’ ' Cookies, Cocoanut, a la Winifred • • • • Cookies, Currant, a la Alexandra . Cookies, Fruit, k la Anna Karin . . Cookies, Oatmeal, A la Gimo . Cookies, Royal . . Cookies, Sugar, A la Ma'thiida' 1 . Cookies, See also Cakes, Small . Coquille of Pompano with Crab, A la Bearnaise Corn, Boiled, on Cob, with Butter Com Bread, A la New York. . . Corn Cream Soup, A la Fritz . Com Fritters ... * Corn Meal, Yellow, To Cook ' ' ; ‘ ‘ ’ Com Meal Pudding, Southern, A ia New York ’ Corn, Moussehne of, A la Ericsson Hammond 1 Corn Muffins, A la Royale ' Corn Pudding, Baked, Southern . Corn, Stewed . .... Corn, To Preserve . . Corned Beef, Boiled, A 1’Ameri'cairie ! ' ' ' ' Corned Beef, A i’Allemande Corned Beef Hash Crab, A la Charlotte 30 32 31 30 30 33 30 29 30 33 33 34 31 32 34 33 31 31 34 32 32 33 34 34 32 34 415 416 413 416 416 413 82 287 422 40 287 290 382 34 423 287 287 430 140 139 140 Cottage Cheese Cakes, A la Mabei Quist vpq Court-bouillon Sauce . . .... 309 Crab Cocktail, A T Aurora . . . Crab Cutlet A la Bearnaise ' ' '191 Crab Cutlet, A la Waldorf . fq Crab Flake Cocktail, A la Johri Ericsson.' ! ! ' ‘ 17 Crab F ake Cocktail, A la Mathilda . . lo Crab Flake and Clam Bisk . ’ ' ' * Y? Crab Flakes, A l’Aurore . If Crab Flakes, A la Octavious .' .' iq Crab, Glazed, with Tomatoes, A la Prince Wilhelm 19 Crab in Aspic, A la Lydie . . Crab in Glasses, A la Russe Crab in Pastry Baskets, A la Bearnaise ! Crab in Pastry Baskets, A la Hollandaise Crab in Shell, A la Mayonnaise Crab m Shell with Salmon, A la Russe Crab in Tomatoes, A la Hollandaise . Crab in Tomatoes, A la Parisienne Crab Mousse, A la Hammond . Crab Mousse, A la James Gilliland Crab Mousse, A la Waldorf Crab Mousse in Shell, A la Gimo ! .' Crab Salad, & T I talienne Crab Salad in Grape Fruit, A la Bregitta Crab Sandwiches Crab, Souffle of, A la Ericsson Hammond Crab Souffle, A la Hildur hienne iricsson ammond with Spinrich,' A l'a Octavious Crab Stuffing for Fish . Crab, Timbale of, A la Hollandaise Crab-and-Artichoke Salad, A la Lydie Matilde Crab with Anchovy, A la Mazarin ffqmUe of p?mpano, A la Beamais Crab with Mayonnaise, A la Bregitta Crab with Mayonnaise, A la Indiana. Crab with Salmon, A la Hammond Crab with Stuffed Baked Mackerel, A la Philade Crab with Stuffed Fillet of Pompano, A la Hammond . Crab with Stuffed Salmon, A la Gimo Crab with Stuffed Shad, A la Hammond.' Crab with Stuffed Turbot, A la Gimo Crab with Stuffed Turbot, A la Ericsson H Crab with Tomatoes, a la Dr. Quist Crabs, a la Bearnaise .... Crabs, A la Hollandaise. Crabs, Devilled Crabs, Hard Shell, How to Cook ! ’