PREFACE.
CONTENTS.
SETTING THE TABLE AND SERVING THE DINNER.
THE DINNER PARTY.
COOKING AS AN ACCOMPLISHMENT.
BREAKFAST.
LUNCH.
GENTLEMEN'S SUPPERS.
EVENING PARTIES.
SOMETHING ABOUT ECONOMY.
DIRECTIONS AND EXPLANATIONS. Boiling.
COOKING UTENSILS.
BREAD, AND BREAKFAST CAKES.
TEA.
COFFEE.
CHOCOLATE ( Miss Sallie Schenck ).
COCOA.
SOUP.
FISH.
SHELL-FISH.
SAUCES.
BEEF.
VEAL.
SWEET-BREADS.
MUTTON.
LAMB.
PORK.
POULTRY.
GEESE, DUCKS, AND GAME. Roast Goose.
VEGETABLES. To Preserve the Color of Vegetables.
SHELLS, OR COQUILLES.
POTTING.
MACARONI. Macaroni, with Cheese ( London Cooking-school ).
EGGS. Boiled Eggs
SALADS.
FRITTERS.
PASTRY.
CANNING.
PRESERVES.
PICKLES AND CATCHUPS. Pickles, for Country Use ( Mrs. Shaw ).
CHEESE.
SWEET SAUCES FOR PUDDINGS. Butter Sauce ( Mrs. Youmans ).
PUDDINGS AND CUSTARDS. Plum-pudding, with Rum or Brandy ( GouffE ). [Image unavailable.]
BAVARIAN CREAMS.
DESSERTS OF RICE. To Boil Rice.
WINE JELLIES. Wine Jelly.
CAKE.
CANDIES. Caramels ( Mrs. Wadsworth ).
ICES.
COOKERY FOR THE SICK.
SOME DISHES FOR "BABY."
HOW TO SERVE FRUITS.
BEVERAGES. Punch ( Mrs. Williams ).
SUITABLE COMBINATION OF DISHES.
SERVING OF WINES.
TO PREPARE COMPANY DINNERS.
ENGLISH AND FRENCH GLOSSARY. SOUPS. Amber or clear soup
GENERAL INDEX.
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Table set for Serving on the Table.
PRACTICAL COOKING
AND
DINNER GIVING.
A TREATISE CONTAINING
PRACTICAL INSTRUCTIONS IN COOKING; IN THE COMBINATION
AND SERVING OF DISHES; AND
IN THE FASHIONABLE MODES OF ENTERTAINING
AT BREAKFAST,
LUNCH, AND DINNER.
By MRS. MARY F. HENDERSON.
ILLUSTRATED.
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NEW YORK:
HARPER & BROTHERS, PUBLISHERS,
FRANKLIN SQUARE.
1877.
Entered according to Act of Congress, in the year 1876, by
Harper & Brothers,
In the Office of the Librarian of Congress, at Washington.
TO MY FRIEND
Mrs. ELLEN EWING SHERMAN,
A LADY WHO STUDIES THE COMFORTS OF HER HOUSEHOLD,
THESE RECEIPTS ARE AFFECTIONATELY
Dedicated.
