Part 9

Salad, Belgian " Flemish " Little Towers of " a Mutton " of Tomatoes " Vegetable Salads, Vegetable Sauce au Diable Sauce, Bearnaise " Bordelaise " Cream " Dutch, for Fish " Flemish " Maître d'Hôtel " Muslin " Poor Man's " The Good Wife's Sausage and Potatoes Sausage Patties Sausage, Remains of Skate, Stew " Very Nice Snowy Mountains Soles, Filleted, au Fromage Soufflé, Apricot " Au Chocolat " Baked " Cheese " Kidney " Semolina Soup, A Good Belgian " A Good Pea " Ambassador " Another Sorrel " Belgian Purée " Carrot " Cauliflower " Chervil " Cream of Asparagus " Crecy (Belgian recipe) " Fish " Flemish " Green Pea " Hasty " Immediate, or Ten Minutes " Leek " Mushroom Cream " Onion " Ostend " Potage Leman " Sorrel " The Soldiers' Vegetable " Starvation " Tomato " Tomato Puree " Vegetable " Waterzoei Sparrows, Headless Speculoos Sprats, To Keep Spinach à la Braconnière Stew, A Quickly Made Strawberry Fancy Strawberry Tartlets Sweet Drinks and Cordials Orgeat Sweet for the Children, A

Tomato Rice Tomatoes, à la Sir Edward Grey Hommage Tomatoes and Eggs " and Eggs, Two Recipes for Tomatoes and Shrimps Tomatoes in Haste Tomatoes, Stuffed " Stuffed with Beans

Veal, Breast of, " Blanquette of " Fricandeau of " Grenadines of " Grenadins of Veal à la Crème Veal à la Milanaise Veal Cake, " Excellent for Supper Veal Cutlets with Madeira Sauce Veal Liver Stuffed, or Liver à le Panier d'Or Veal with Mushrooms, or the Calf in Paradise Veal with Onions Veal with Tomatoes

Yellow Plums and Rice