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TABLE OF CONTENTS.
PAGE | |
CHAPTER XV. | |
Stuffing and Forcemeat | 187 |
CHAPTER XVI. | |
Gravies and Sauces | 191 |
CHAPTER XVII. | |
Seasonings | 206 |
CHAPTER XVIII. | |
General and particular Instructions for Cooking Vegetables, and also for Mixing Salads | 210 |
CHAPTER XIX. | |
General Instructions for making Pastry, with particular Directions relating to Meat, Fish, and Fruit Pies | 227 |
CHAPTER XX. | |
General and particular Directions for making Puddings | 245 |
CHAPTER XXI. | |
Directions for making Bread, Cakes, Biscuits, Rolls and Muffins | 268 |
CHAPTER XXII. | |
General Observations on Confectionary, and particular Instructions for making Jellies, Creams | 283 |
CHAPTER XXIII. | |
General and particular Instructions for making Preserves | 303 |
CHAPTER XXIV. | |
Instructions for making Pickles | 318 |
CHAPTER XXV. | |
Instructions for making Vinegars | 324 |
CHAPTER XXVI. | |
Instructions for making Essences | 328 |
CHAPTER XXVII. | |
Instructions for making Catsups | 329 |
CHAPTER XXVIII. | |
General Remarks upon the Cellar, followed by Directions for Brewing Beer, and the making of Wines and Cordials | 332 |
CHAPTER XXIX. | |
General Observations relating to the fitting up, and the care of the Dairy, with Directions for making Cheese and Butter | 348 |
CHAPTER XXX. | |
Observations upon Cooking for the Sick, and Receipts for Broths, Jellies, Gruels | 354 |
CHAPTER XXXI. | |
Medical Recipes | 365 |
CHAPTER XXXII. | |
Various Receipts | 375 |
CHAPTER XXXIII. | |
Observations relating to, and Directions for Cooking for the Poor | 382 |
Index: A-O P-W |