Part I.SALADSIntroductionThe DressingUse of DressingsArrangement of SaladsComposition of MayonnaiseValue of OilBoiled and Cream DressingsImportant Points in Salad-MakingWhen to serve Salads with French or Mayonnaise DressingWhen to serve a Fruit SaladSalads with CheeseHow to make Aromatic Vinegars, keep Vegetables, and prepare GarnishesHow to boil Eggs hard for GarnishingTo poach Whites of EggsRoyal Custard for Moulds of AspicHow to use Garlic or Onion in SaladsHow to shell and blanch Chestnuts and other NutsHow to chop Fresh HerbsHow to cut Radishes for a GarnishHow to clean Lettuce, Endive, etc.How to clean Cress, Cabbage, etc.How to render Uncooked Vegetables crispHow to blanch and cook Vegetables for SaladsHow to cut Gherkins for a GarnishHow to Fringe CeleryHow to shred Romaine and Straight LettuceHow to keep Celery, Watercress, Lettuce, etc.How to cook Sweetbreads and BrainsHow to Pickle Nasturtium SeedsNasturtium and other VinegarsTo decorate salads with pastry bag and tubesRecipes for French DressingRecipes for Mayonnaise DressingBoiled, Cream, and other DressingsVegetable Salads served with French DressingSalads largely Vegetable with Mayonnaise, etc.Introduction to Fish SaladsRecipes for Fish SaladsRecipes for Various Compound SaladsRecipes for Fruit and Nut SaladsHow to prepare and use Aspic JellyConsommé and Stock for AspicCheese Dishes served with SaladsPart II.SANDWICHESBread for SandwichesThe FillingRecipes for Savory SandwichesRecipes for Sweet SandwichesRecipes for Bread and Chou PasteHow to boil Meats for SandwichesRecipes for Beverages served with SandwichesPart III.CHAFING-DISH DAINTIESChafing-Dishes Past and PresentChafing-Dish AppointmentsAre Midnight Suppers Hygienic?How to make SaucesMeasuring and FlavoringRecipes for Oyster DishesRecipes for Lobster and other Sea FishRecipes for Cheese ConfectionsRecipes for EggsRecipes for Dishes largely VegetarianRecipes for Réchauffés and Olla Podrida