From the original 1887 Introduction: "In presenting to the public the "WHITE HOUSE COOK BOOK," the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than any previous work. In point of authorship, it stands preeminent. Hugo Ziemann was at one time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Caf� in New York, and still later he gave to the Hotel Richelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands. It was here that he laid the famous "spread" to which the chiefs of the warring factions of the Republican Convention sat down in June, 1888, and from which they arose with asperities softened, differences harmonized and victory organized. Mrs. F.L. Gillette is no less proficient and capable, having made a life-long and thorough study of cookery and housekeeping, especially as adapted to the practical wants of average American homes. The book has been prepared with great care. Every recipe has been tried and tested, and can be relied upon as one of the best of its kind. It is comprehensive, filling completely, it is believed, the requirements of housekeepers of all classes.... The subject of carving has been given a prominent place, not only because of its special importance in a work of this kind, but particularly because it contains entirely new and original designs, and is so far a departure from the usual mode of treating the subject. Interesting information is given concerning the White House; how its hospitality is conducted, the menus served on special occasions, views of the interior, portraits of all the ladies of the White House, etc."

CONTENTS.

ARTICLES REQUIRED FOR THE KITCHEN

BISCUITS, ROLLS, MUFFINS, ETC.

BREAD

BUTTER AND CHEESE

CAKES

CANNED FRUITS

CARVING

CATSUPS

COFFEE, TEA AND BEVERAGES

COLORING FOR FRUIT, ETC.

CONFECTIONERY

CUSTARDS, CREAMS AND DESSERTS

DINNER GIVING

DUMPLINGS AND PUDDINGS

DYEING OR COLORING

EGGS AND OMELETS

FACTS WORTH KNOWING

FILLINGS FOR LAYER CAKES

FISH

FOR THE SICK

FRENCH WORDS IN COOKING

FROSTING OR ICING

HEALTH SUGGESTIONS

HOUSEKEEPERS' TIME-TABLE

ICE-CREAM AND ICES

MACARONI

MANAGEMENT OF STATE DINNER AT WHITE HOUSE

MEASURES AND WEIGHTS IN ORDINARY USE

MEATS

MENUS

MISCELLANEOUS

MISCELLANEOUS RECIPES

MODES OF FRYING

MUTTON AND LAMB

PASTRY, PIES AND TARTS

PICKLES

PORK

POULTRY AND GAME

PRESERVES, JELLIES, ETC.

SALADS

SANDWICHES

SAUCES AND DRESSING

SAUCES FOR, PUDDING

SHELL FISH

SMALL POINTS ON TABLE ETIQUETTE

SOUPS

SOUPS WITHOUT MEATS

SPECIAL MENUS

TOAST

TOILET RECIPES AND ITEMS

VARIETIES OF SEASONABLE FOOD

VEGETABLES