PREFACE TO FIRST AND SECOND EDITIONS.
CONTENTS.
SPECIAL HINTS FOR YOUNG HOUSEKEEPERS.
KOSHERING. [1]
SOUPS.
SAVOURY INGREDIENTS FOR SOUPS.
MILK SOUPS.
CHEAP SOUPS.
FISH.
SIMPLE WAYS OF USING COLD COOKED FISH.
MEAT.
SIMPLE WAYS OF USING COLD COOKED MEAT.
VEGETABLES.
SALADS AND PICKLES.
SAUCES AND SYRUPS.
PIES, PUDDINGS AND SWEET DISHES.
MILK PUDDINGS.
BREAKFAST DISHES.
BREAD AND BISCUITS.
SWEETMEATS.
INVALID COOKERY.
PASSOVER DISHES.
APPENDIX.
