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LIST OF ILLUSTRATIONS
| Facing page | |
| Plain Omelet | 104 |
| Utensils and Materials for the starting of Brown Soup Stock | 105 |
| Utensils for making Cream Soups | 134 |
| Cream Soup and Croûtons ready for serving | 134 |
| Croûtons; Imperial Sticks; Mock Almonds | 135 |
| Souffléd Crackers | 135 |
| Broiled Mackerel garnished with Potato Balls, Cucumber Ribbons, Slices of Lemon cut in fancy shapes, and Parsley | 160 |
| Hollenden Halibut | 160 |
| Stuffed Haddock ready for baking | 161 |
| Smelts prepared for cooking | 161 |
| Planked Haddock | 170 |
| Fillets of Fish à la Bement | 170 |
| Oyster Cocktail I and II | 171 |
| Clams Union League | 186 |
| Oysters à la Ballard | 186 |
| Lobster Cocktail | 187 |
| Fruit Cocktail | 187 |
| Cuts of Beef | 194 |
| Cuts of Beef | 195 |
| Planks for Planked Dishes | 200 |
| Beefsteak à la Maribeau | 200 |
| Side of Veal | 201 |
| Side of Lamb | 201 |
| Kidney Lamb Chop; Rib Chop; French Chop | 218 |
| Crown of Lamb, prepared for roasting | 218 |
| Saddle of Mutton as purchased | 219 |
| Saddle of Mutton Roasted and Garnished | 219 |
| Sweetbreads à la Napoli | 234 |
| Braised Sweetbreads Eugénie | 234 |
| Chicken Broiled and Garnished | 235 |
| Breslin Potted Chicken in Casserole Dish | 235 |
| Roast Turkey garnished for serving | 256 |
