Index:Mary Ronald - Luncheons.djvu

Title	Luncheons: A Cook's Picture Book
Author	Mary Ronald
Year	1902
Publisher	Century
Location	New York
Source	djvu
Progress	To be proofread
Transclusion	Index not transcluded or unreviewed

Pages (key to Page Status)

Cover - - - - - Half-Title - Title Colophon v vi vii viii ix x 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 img_1-2 img_3 17 18 img_4-5-6 - 19 20 21 22 img_7 img_8-9 23 24 25 26 27 28 img_10-11 img_12-13 29 30 31 32 img_14-15 img_16-17 33 34 35 36 37 38 img_18-19-20 img_21-22-23 39 40 img_24-25-26 - 41 42 43 44 45 46 47 48 49 50 51 52 img_27-28-29 - 53 54 img_30-31 img_32-33 55 56 img_34-35 img_36-37 57 58 59 60 61 62 img_38-39 - 63 64 img_40-41-42 - 65 66 img_43-44-45 img_46-47-48 67 68 69 70 71 72 img_49-50-51 - 73 74 img_52-53 - 75 76 img_54-55 - 77 78 - img_56-57 79 80 - img_58-59-60 81 82 83 84 85 86 img_61-62 - 87 88 img_63-64-65 img_66-67-68 89 90 91 92 img_69-70-71 img_72-73-74 93 94 img_75-76-77 img_78-79-80 95 96 97 98 99 100 img_81-82 img_83-84 101 102 103 104 105 106 107 108 109 110 img_85-86 img_87-88 111 112 113 114 115 116 img_89-90-91 img_92-93-94 117 118 img_95-96-97 img_98-99 119 120 img_100-101-102 - 121 122 img_103-104 img_105-106 123 124 125 126 img_107-108-109 - 127 128 img_110-111-112 img_113-114-115 129 130 131 132 133 134 135 136 137 138 img_116-117-118 - 139 140 141 142 img_119-120-121 img_122-123 143 144 img_124-125-126 img_127-128 145 146 img_129-130 img_131-132 147 148 img_133-134-135 - 149 150 img_136-137-138 - 151 152 img_139-140-141 img_142-143-144 153 154 155 156 157 158 img_145-146-147 - 159 160 img_148-149-150 - 161 162 img_151-152-153 img_154-155 163 164 165 166 167 168 169 170 img_156-157 - 171 172 173 174 img_158-159 img_160-161-162 175 176 img_163-164-165 img_166-167 177 178 179 180 img_168-169-170 - 181 182 - img_171-172-173 183 184 img_174-175-176 img_177-178 185 186 img_179-180 - 187 188 - img_181-182-183 189 190 img_184-185 - 191 192 193 194 195 196 197 198 199 200 img_186-187 img_188-189-190 201 202 img_191-192-193 img_194-195-196 203 204 205 206 img_197-198-199 img_200-201-202 207 208 img_203-204 img_205-206 209 210 img_207-208 - 211 212 213 214 215 216 217 218 219 220 221 222 223 - - - - - - -

CONTENTS

 

CHAPTER I

(Pages 1–34)

Luncheons	Fontage Cups
Garnishing and Dishing	Different Ways of Preparing Butter
The Pasty-bag	Measures and Terms
Order of Courses

 

CHAPTER II

(Pages 35–42)

First Course		Fruits
		Oyster and Clam Cocktails
		Oysters and Clams on the Half Shell
		Canapés

 

CHAPTER III

(Pages 43–48)

Second Course

Soups

 

CHAPTER IV

(Pages 49–58)

Third Course

Eggs

 

CHAPTER V

(Pages 59–68)

Fourth Course

Shell-fish

Lobsters

Fish

 

CHAPTER VI

(Pages 69–82)

Fifth or Seventh Course

Entrées

CHAPTER VII

(Pages 83–106)

Sixth Course		Meats
		Vegetables and Cereals used as Vegetables
		Chicken
		Sauces for Meats	Sweet Sauces

 

CHAPTER VIII

(Pages 107–111)

Seventh Course

Frozen Punches

Fruits

Cheese Dishes

 

CHAPTER IX

(Pages 113–131)

Eighth Course	Game	Salads	Cold Service	Cheese
	Salad Dressings

 

CHAPTER X

(Pages 133–163)

Ninth Course

Hot Desserts

Cold Desserts

Pies and Tarts

 

CHAPTER XI

(Pages 165–171)

Tenth Course

Ices

 

CHAPTER XII

(Pages 173–176)

Eleventh Course

Fruits

 

CHAPTER XIII

(Pages 177–195)

Loaf Cakes

Small Fancy Cakes

Icings

 

CHAPTER XIV

(Pages 197–211)

Breads

 

INDEX

(Pages 213–223)