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Index
Cover Page
Title Page
Preface
Contents
INTRODUCTORY
CHAPTER I. GENERAL DIRECTIONS FOR SOUPS AND STOCK
CHAPTER II. SOUPS
CHAPTER III. FISH
CHAPTER IV. FISH
CHAPTER V. SHELL FISH
CHAPTER VI. RUDIMENTS OF COOKERY
CHAPTER VII. BEEF
CHAPTER VIII. VEAL
CHAPTER IX. MUTTON
CHAPTER X. LAMB
CHAPTER XI. VENSION
CHAPTER XII. PORK
CHAPTER XIII. CURING MEATS, POTTING AND COLLARING
CHAPTER XIV. POULTRY
CHAPTER XV. GAME AND SMALL BIRDS
CHAPTER XVI. GRAVIES
CHAPTER XVII. SAUCES
CHAPTER XVIII. THE STORE CLOSET
CHAPTER XIX. VEGETABLES
CHAPTER XX. SALADS, MACARONI, ETC
CHAPTER XXI. EGGS AND OMELETTES
CHAPTER XXII. PASTRY
CHAPTER XXIII. PUDDINGS
CHAPTER XXIV. PANCAKES, FRITTERS, ETC
CHAPTER XXV. CUSTARDS, CREAMS, JELLIES, BLAIC MANGE
CHAPTER XXVI. PRESERVES, FRUIT, JELLIES, MARMALADE
CHAPTER XXVII. CAKES
CHAPTER XXVIII. BREAD, BREAKFAST CAKES, ETC
CHAPTER XXIX. COFFEE, TEA, CHOCOLATE
CHAPTER XXX. LIQUEURS AND SUMMER BEVERAGES
CHAPTER XXXI. PREPARATIONS OF FOOD FOR INVALIDS
CHAPTER XXXII. COOKERY FOR CHILDREN
CHAPTER XXXIII. THE DAIRY
CHAPTER XXXIV. HINTS FOR A HOUSEHOLD
CHAPTER XXXV. OF DINNER PARTIES AND CARTING
CHAPTER XXXVI. THE TEA-TABLE: LAYING OUT TABLES, ETC
INDEX
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