CONTENTS.

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Mary Harrison
PAGE
Introduction 1
Hints to Young Housekeepers 6
Food and Diet 8
The Table 13
How to Cook 15
How to Clean Stoves and Cooking Utensils 19
Rules for Boiling 22
Rules for Roasting 23
Rules for Frying 24
Rules for Baking 26
Rules for Grilling 27
Rules for Broiling 27
Joints 28
Poultry and Game 32
Savoury Meat Dishes 40
Sauces 53
Breakfast Dishes and Beverages 69
Cold Meat Cookery 84
EntrÉes 92
Fish Cookery 111
Pastry 133
Puddings 151
Vegetables 190
Soups 203
Bread and Cakes 226
Jellies and Creams 243
SoufflÉes and Omelets 263
Invalid Cookery 268
Supper Dishes and Salads 277
Miscellaneous Dishes 283
Odds and Ends 288
How to use up Fragments 291
Forcemeats 293
Preserves 295
Menus 297
Suppers 308
INDEX 313

THE SKILFUL COOK.

                                                                                                                                                                                                                                                                                                           

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