  | Page | | COUNSELS AND SUGGESTIONS. | 7 | | Chapter without Title | 12 | | OVENS, BREAD, &c. | 21 | | BISCUITS, TEA CAKES, GRIDDLE CAKES, &c. | 33 | | DIRECTIONS FOR MAKING CAKE. | 42 | | FRUIT CAKES. | 45 | | RAISED CAKES. | 47 | | CUP CAKES. | 48 | | SPONGE CAKES. | 50 | | VARIOUS KINDS OF CAKE. | 52 | | CREAM CAKES, COOKIES, WAFERS, | | | KISSES, JUMBLES, GINGERBREAD, ETC. | 55 | | FRIED CAKES. | 59 | | ON MAKING PASTRY. | 62 | | PIES. | 65 | | DIRECTIONS ABOUT PUDDINGS. | 72 | | PUDDINGS WITHOUT EGGS. | 84 | | DUMPLINGS, FLUMMERIES, AND OTHER | | | INEXPENSIVE ARTICLES FOR DESSERT. | 87 | | SWEET DISHES. | 91 | | DIRECTIONS FOR MAKING ICES. | 96 | | FRUIT ICES. | 97 | | TO PRESERVE FRUIT AND MAKE JELLIES. | 100 | | BAKED AND STEWED FRUITS. | 114 | | HOW TO SELECT AND TAKE CARE OF BEEF, | | | MUTTON, LAMB, VEAL, AND PORK. | 117 | | STOCK FOR GRAVIES AND SOUPS. | 120 | | ON ROASTING MEAT. | 121 | | ON BOILING MEAT. | 122 | | DIRECTIONS FOR MAKING GRAVIES. | 123 | | STUFFING OR DRESSING OF VARIOUS KINDS. | 125 | | VEGETABLES AND SAUCES APPROPRIATE TO | | | DIFFERENT MEATS. | 126 | | DIRECTIONS FOR COOKING MEATS. | 127 | | TO LAY MEAT AND POULTRY ON THE DISH FOR THE TABLE. | 139 | | TO SELECT POULTRY AND PREPARE IT FOR BEING COOKED. | 140 | | SOUPS. | 147 | | EGGS. | 151 | | DIRECTIONS RESPECTING FISH. | 153 | | DIRECTIONS FOR SALTING MEAT, FISH, &c. | 163 | | TOMATOES. | 167 | | ON COOKING VEGETABLES. | 171 | | PICKLES. | 180 | | TEA, COFFEE, CHOCOLATE, COCOA, ETC. | 184 | THE
YOUNG HOUSEKEEPER'S FRIEND.
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