The Swedish, French, American cook book

Cucumber-and-Tomato Salad, A la Europeerire' Cucumberr;aBakIdmal0 ^ ASpk’ 4 la Edna Cucumber, Boiled, A l’Aurore . Cucumbers, Boiled, A la Hollaridaise ' ' ' ' Cucumbers, Boiled, with Butter . . ' ' ' CUCtFffi)e GrastUffed’ W*th Mousse of Mock Pate Cucumbers-and-Peas in' Aspic Salad ' Cup Cake, Plain, & la New York Cup Cakes, & la Edward Currant Cookies, A la Alexandra Currant Ice, A la Ericsson Hammond’ Currant Jelly . . ... Currant Jelly Sauce, Hot. ! . Currant Sauce ... . Curry Sauce . . j \ . Curry Soup ) . Custard, A la St. James. Custard, A la Victoria . Custard, Apple . . PAGE 42 366 367 372 372 366 40 43 45 40 368 42 41 43 41 355 355 355 290 415 417 345 347 368 371 371 308 307 41 41 41 11 354 24 21 393 217 48 418 425 425 285 333 28 111 109 272 120 115 300 301 294 294 306 285 285 285 285 412 153 306 398 412 416 324 426 314 310 312 38 373 372 374 THE SWEDISH, FRENCH, AMERICAN COOK BOOK 467 Custard, Baked Caramel . Custard, Baked Chocolate, a la Hammond . Custard, Boiled Soft . Custard, Chocolate . Custard, Chocolate Mountain . Custard, Cocoanut, with Meringue . Custard Cream Pie . Custard Eclairs, fi la Thera . Custard, Farina, with M6ringue . Custard, Flaked Rice, a la Europeenne . Custard, Fruit Frozen Pudding a la Hildur . Custard, Mountain . Custard Sauce . Custard, Tapioca . Custard Tapioca Pudding . Cutlets, Venison, a la Grisaille . Czarina Russian Soup Czarina Sauce . PAGE 373 373 374 374 373 374 388 417 373 374 329 372 320 374 383 243 42 309 Devilled Sauce . 313 Doughnuts, a la Mathilda . 418 Dressing. See Sauces, Cold Duck, k la Chaud-froid . 218 Duck, Broiled, with Butter . 216 Duck, Cold Dishes of . 217 Duck Cutlets, k la Perigord . 216 Duck Cutlets, Devilled, with Perigueux Sauce . . . 217 Duck Cutlets, Stuffed, k la Dr. Quist . 216 Duck, Fillet of, k la Macedoine . 216 Duck, Fillet of, with Green Peas . 216 Duck, Roast, Legs of, el la Salmis . 217 Duck Livers. See Chicken Livers. Duck Mousse, a la Baltimorienne . . .217 Duck Mousse, k la Diable . 218 Duck Mousse in Aspic, k la Emma Charlotte . . .218 Duck Stew, a la Parisienne . 217 Duck, Stuffed Roast, & l’Allemande . 216 Duck, Stuffed Roast, k la Provengale . 215 Duck, Stuffed Roast, with Sweet Potatoes .... 215 Duck Soup, & la Upsala . 39 Duck, Wild. See Wild Duck. Duck with Ham, a la Salmis . 216 Duck with Foie Gras, a la Ericsson Hammond . . . 217 Easter Lily, To Make . Eclairs, k l’Espagnole . Eclairs, & la New York . Eclairs, Caramel, a la Hammond . Eclairs, Chocolate, & la Violette . Eclairs, Custard, & la Thera . Eclairs, Lemon, 4 la Mecque . Eel.Ja l’ltalienne . Eel , a la Prussienne . Eel, k la Tartare . Eel, Aspic of, with Spinach, a la Eu'opecnne . Eel, Boiled, k la Bregitta . Eel, Cold Dishes of . Eel, Cold Jellied, fi la Europeenne . Eel, Mousse of, k la Ericsson Hammond . Eel, Pickled, a la Octavious . Eel, Smoked, How to Broil . Eel, Souffle of, k la Hollandaise . Eel, Steamed, with French Fried Potatoes, k la Sau- teme . Eel Stew, k la Parisienne . Eel, Stuffed, a l’Allemande . Eel, Stuffed, with Lobster, k la Ericsson Hammond . Eel, Stuffed, with Shrimps, a la Octavious .... Eel, Timbale of, k la Elsa . Egg, k la Benedict . Egg a la Bird’s Nest . Egg, k la Dewey . Egg, Bird’s Nest of, in Aspic, k la Eva . Egg, Cold Dishes of . 436