  HOW TO COOK. Hints to Beginners. HOW TO CLEAN STOVES AND COOKING UTENSILS. Iron Saucepans. RULES FOR FRYING. French or Wet Frying. BREAKFAST DISHES AND BEVERAGES. HOW TO USE UP FRAGMENTS. Scraps of Bread. MENUS. I. Haricot soup. Boiled salmon, Hollandaise sauce. SUPPERS. Cold Supper. 12 People. One sirloin of beef. One roast Transcriber's Note: Every effort has been made to replicate this text as faithfully as possible, including inconsistencies in spelling and hyphenation; changes (corrections of spelling and punctuation) made to the original text are marked like this. The original text appears when hovering the cursor over the marked text. Although some of its entries are not in alphabetical order, no attempt has been made to reorder the index. Crown 8vo, 2/6 net A GUIDE BY THE SAME AUTHOR Fourth Edition Crown 8vo, 2/6 net 366 MENUS and Of the Baron Brisse In FRENCH and ENGLISH Translated by Ninth Edition Fcap. 8vo, 2/6 net LEAVES FROM By Janet Ross With Photogravure Frontispiece Third Edition THE |
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