Vegetable Stock, 45 A Simple Consommé, 45 Clear Bouillon, 46 Cream of Artichoke, 47 with Nasturtiums, 47 Lima Beans, 50 Carrot and Onion, 52 Carrots, 53 Cauliflower, 53 Celery, 54 Cheese, 53 Chestnut, 55 Corn, 55 Curry, 56 Lentil, 59 Onion, 61 Green Pea, 63 Rice, 65 Spinach, 67 Tomato, 70 Vegetable, 74 Soup, Asparagus, 48 Barley and Tomato, 48 Black Bean, 48 Belgian, 49 Plain Bean, 49 Brown Bean, 49 Red Bean, 50 Dutch Cabbage, 51 Calcutta Bisque, 51 Canton Stew, 51 Carrot Broth, 52 Chestnut, 54 Cockie-Leekie, 56 Creole, 56 Florentine, 57 Heilbronn, 57 Julienne, 58 Red Lentil, 58 Purée Mongole, 59 Hungarian, 59 Mushroom Bisque, 60 Mushroom, 60 Mushroom Stew, 61 Noodle, 61 Okra, 61 Onion au Fromage, 62 New Green Pea, 62 Split Pea, 63 Princess, 64 Potato, 64 German Potato, 64 Potato (Flora), 65 Rice and Tomato, 65 Rice-Okra, 66 Salsify (Oyster Plant), 66 Spinach-Tomato, 67 Sorrel (French), 68 Sorrel (German), 68 St. Germaine, 68 Spaghetti, 69 Scotch Broth, 69 Spanish Tomato, 70 Tomato-Tapioca, 70 Tomato and Corn, 71 Tomato-Macaroni, 71 Tomato, 71 Tomato-Okra, 71 Mulligatawny, 72 Vegetable No. 1, 72 Vegetable No. 2, 73 Vegetable No. 3, 73 Vegetable No. 4, 73 Vegetable No. 5, 74 Vegetable Marrow, 75 VEGETABLES Artichokes (Jerusalem) in Butter, 79 au Gratin, 79 with Tomato Sauce, 79 with French Sauce, 80 Fritters, 80 Fried, 80 French Fried, 80 Tartare, 81 Fried with Tomato Sauce, 81 Lyonnaise, 81 Purée, 81 Newburg, 82 Artichokes (Globe), 82 to steam, 83 to boil, 83 with Mushrooms, 84 Vinaigrette, 84 Fonds, 84 Asparagus, 85 with White Sauce, 85 with Dutch Butter, 85 Tips, 86 White, 86 Vinaigrette, 86 Fried Tips, 86 Tips with White Sauce, 87 in Bread Cases, 87 Escalloped, 87 Apples, Griddled, 88 Apple Fritters, 88 Bananas, boiled, 88 with Tomatoes, 88 Banana Fritters, 89 Boston Beans, 89 Beans, Green String, 90 Golden Wax, 90 French, 90 Deutschland, 90 Florentine, 91 and Corn, 91 Italian, 91 Spanish, 92 Lima, 92 Lima Hollandaise, 93 Lima Creamed, 93 Lima Sauquetash, 93 Beets, 94 Creamed, 94 Virginia, 94 Piquant, 95 German, 95 Pickled, 95 Brussels Sprouts, 96 in Dutch Butter, 96 with Celery, 96 with Chestnuts, 97 Lyonnaise, 97 Creamed, 97 in Bread Cases, 97 Cabbage, 98 New England, 98 Western, 98 Sarmas, 99 Lichtenstein, 99 Lady, 100 Cold Slaw, 100 German Red, 100 Hungarian, 100 Pickled Red, 101 Carrots, Creamed, 101 with Potatoes, 102 Sauté, 102 Glorified, 102 Glazed, 103 Delmonico, 103 Soufflé, 104 Cauliflower, 104 Creamed, 104 au Gratin, 105 German, 105 Italian, 105 Fritters, 105 Celery, Creamed, 106 in Brown Sauce, 106 in Casserole, 106 Baked, 107 Cêpes, 107 Corn, Boiled, 108 Roasted, 108 Pudding, 108 in Cases, 108 Creole, 109 and Tomato Pie, 109