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TABLE OF CONTENTS
Chapter Page
I. Food 1
II. Cookery 15
III. Beverages 32
IV. Bread and Bread Making 46
V. Biscuits, Breakfast Cakes, and Shortcakes 70
VI. Cereals 85
VII. Eggs 94
VIII. Soups 109
IX. Soups without Stock 135
X. Soup Garnishings and Force-meats 145
XI. Fish 151
XII. Beef 191
XIII. Lamb and Mutton 214
XIV. Veal 226
XV. Sweetbreads 232
XVI. Pork 235
XVII. Poultry and Game 240
XVIII. Fish and Meat Sauces 265
XIX. Vegetables 280
XX. Potatoes 309
XXI. Salads and Salad Dressings 322
XXII. Entrées 348
XXIII. Hot Puddings 390
XXIV. Pudding Sauces 406
