Index:Practical cooking and dinner giving.pdf

Title	Practical Cooking and Dinner Giving
Author	Mary Foote Henderson
Year	1885
Publisher	Harper & Brothers, publishers, Franklin Square
Location	New York
Source	pdf
Progress	To be proofread
Transclusion	Index not transcluded or unreviewed

Pages (key to Page Status)

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Contents.

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	Page
Setting the Table and Serving the Dinner	13
The Dinner Party	27
Cooking as an Accomplishment	30
Breakfast	33
Lunch	36
Gentlemen's Suppers	39
Evening Parties	40
Something about Economy	40
Directions and Explanations	43
Cooking Utensils	51
Bread, and Breakfast Cakes	63
Tea	76
Coffee	76
Cocoa	78
Soup	78
Fish	99
Shell-fish	113
Sauces	119
Beef	129
Veal	146
Sweet-breads	152
Mutton	155
Lamb	159
Pork	160
Poultry	166
Geese, Ducks, and Game	180
Vegetables	190
Shells, or Coquilles	206
Potting	208
Macaroni	209
Eggs	212
Salads	219
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