• ACID, Acetic, I¶64; Butyric, I¶38; Citric, I¶61; Malic, I¶66; Oleic, I¶38; Oxalic, I¶68; Palmitic, I¶38; Pectic, I¶37; Pectose, I¶37; Stearic, I¶38; Tannic, I¶69; Tartaric, I¶65.

• Acidulated Water, XL¶8.

• Adults, Food Requirements of, XLII.

• Aerated Bread, IV¶40.

• After-Dinner Coffee, III¶34.

• Air, II¶4.

• Albumen, I¶4.

• Algonquin Canapes, XXXIV¶37.

• Allemande, Sauce, XVIII¶9.

• Allspice, I¶78.

• Almond Cakes, XXXI¶54; Cookies, XXX¶29; Macaroons, XXXIII¶3; Omelet, VII¶74; Soup, VIII¶62; Tart, XXXI¶29; Tartlets, XXIX¶16.

• Almonds, Devilled, XXXV¶37; to Blanch, XL¶9; to Shred, XL¶10; Mock, X¶7; Salted, I, XXXIII¶11; Salted, II, XXXIII¶12.

• Amber Pudding, XXV¶52.

• Anchovies, II¶86.

• Anchovy Butter, XVIII¶42; Canapes, XXXIV¶33; Sandwiches, XXXIV¶9; Sauce, XVIII¶46.

• Angel Cake, XXXI¶24; Food, XXVI¶89; Parfait, XXVI¶93.

• Apple Fritters I, XXII¶6; Fritters II, XXII¶7; Fritters III, XXII¶8; Ginger, XXXVI¶18; Apple Jelly, XXXVII¶5; Meringue, XXV¶12; Pie I, XXVIII¶6; Pie II, XXVIII¶8; Porcupine, XXXVI¶19; Pudding, Steamed, XXIII¶34; Sauce, XXXVI¶16; Apple Sauce, Spiced, XXXVI¶17; Snow, XXV¶13; Tapioca, XXIII¶6.

• Apples, Baked, XXXVI¶14; Baked, Sweet, XXXVI¶15; in Bloom, XXV¶24; Porter, Canned, XXXVIII¶4; Scalloped, XXIII¶10.

• Appledore Soup, IX¶13.

• Apricot and Wine Jelly, XXV¶49; Sorbet, XXVI¶35; Souffle, XXIII¶26.

• Apricots, Frozen, XXVI¶42.

• Arrowroot, I¶28; Bermuda, I¶28.

• Artichoke Bottoms, XIX¶15; Soup, Cream of, IX¶4.

• Artichokes, XIX¶15; Boiled, XIX¶13; Fried, XIX¶14; Stuffed, XIX¶16.

• Asparagus, XIX¶21; a la Hollandaise, XIX¶21; Boiled, XIX¶18; in Crusts, XIX¶22; in White Sauce, XIX¶20; on Toast, XIX¶19; Salad, XXI¶37; Soup, VIII¶53.

• Aspic, Birds in, XXII¶149; Individual Chicken Salads in, XXI¶116; Jelly, XXII¶143; Stuffed Olives in, XXII¶146; Stuffing for Chicken in, XXII¶151; Tomatoes in, XXII¶145; Tongue in, XXII¶148.

• Aurora Sauce, XI¶84.