GENERAL CONTENTS CHAP. I.--THE MISTRESS. 2.--THE HOUSEKEEPER. 3.--ARRANGEMENT AND ECONOMY OF THE KITCHEN. 4.--INTRODUCTION TO COOKERY. 5.--GENERAL DIRECTIONS FOR MAKING SOUPS. 6.--RECIPES. 7.--THE NATURAL HISTORY OF FISHES. 8.--RECIPES. 9.--SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.--GENERAL REMARKS. 10.--RECIPES. 11.--VARIOUS MODES OF COOKING MEAT. 12.--GENERAL OBSERVATIONS ON QUADRUPEDS. 13.--RECIPES. 14.--GENERAL OBSERVATIONS ON THE SHEEP AND LAMB. 15.--RECIPES. 16.--GENERAL OBSERVATIONS ON THE COMMON HOG. 17.--RECIPES. 18.--GENERAL OBSERVATIONS ON THE CALF. 19.--RECIPES. 20.--GENERAL OBSERVATIONS ON BIRDS. 21.--RECIPES. 22.--GENERAL OBSERVATIONS ON GAME. 23.--RECIPES. 24.--GENERAL OBSERVATIONS ON VEGETABLES. 25.--RECIPES. 26.--GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY. 27.--RECIPES 28.--GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLES, OMELETS, AND SWEET DISHES. 29--RECIPES. 30.--GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONERY, ICES, AND DESSERT DISHES. 31.--RECIPES. 32.--GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS. 33.--RECIPES. 34.--GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES. 35.--RECIPES. 36.--GENERAL OBSERVATIONS ON BEVERAGES. 37.--RECIPES. 38.--INVALID COOKERY. 39.--RECIPES. 40.--DINNERS AND DINING. 41.--DOMESTIC SERVANTS. 42.--THE REARING AND MANAGEMENT OF CHILDREN, AND DISEASES OF INFANCY AND CHILDHOOD. 43.--THE DOCTOR 44.--LEGAL MEMORANDA