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 |