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Index
Introduction. Table of Contents. I. General Observations II. The Store Room III. The Pantry IV. The Larder V. The Kitchen VI. Jointing, Trussing, and Carving VII. Boiling VIII. Roasting IX. Baking X. Broiling XI. Frying XII. Soups and Broths. XIII. Fish XIV. Made Dishes XV. Stuffing and Forcemeat XVI. Gravies and Sauces XVII. Seasonings XVIII. Vegetables XIX. Pastry XX. Puddings XXI. Bread, Cakes, Biscuits, Rolls, and Muffins XXII. Confectionary XXIII. Preserves XXIV. Pickles XXV. Vinegars XXVI. Essences XXVII. Catsups XXVIII. The Cellar XXIX. The Dairy XXX. Cookery for the Sick XXXI. Medical Recipes XXXII. Various Receipts XXXIII. Cookery for the Poor Index.
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