Page:Practical cooking and dinner giving.pdf/18

	Page
Fritters	229
Pastry	232
Canning	244
Preserves	248
Pickles and Catchups	257
Cheese	262
Sweet Sauces for Puddings	266
Puddings and Custards	269
Bavarian Creams	282
Desserts of Rice	286
Wine Jellies	290
Cake	294
Candies	305
Ices	306
Cookery for the Sick	315
Some Dishes for “Baby”	334
How to Serve Fruits	336
Beverages	339
Suitable Combination of Dishes	342
Serving of Wines	345
To Prepare Company Dinners	349
English and French Glossary	359
General Index	365