Part I Part II | CHAPTER | | I | Methods of Cooking Explained | 67 | | II | Soups | 84 | | III | Fish | 112 | | IV | Meats | 145 | | V | Poultry and Game | 179 | | VI | Vegetables | 200 | | VII | {Farinaceous Foods used as Vegetables
Macaroni
Cereals | 222
224
227 | | VIII | A Group of Receipts from a New England Kitchen | 229 | | IX | {Distinctively Southern Dishes
Very Inexpensive Dishes
Miscellaneous Receipts | 246
249
257 | | X | Eggs | 261 | | XI | Sauces | 275 | | XII | {EntrÉes
Terrapin, Frogs' Legs
Mushrooms | 292
311
314 | | XIII | Aspic Jelly, Fancy Molding, Supports | 321 | | XIV | Chafing-dish Receipts | 329 | | XV | Bread | 338 | | XVI | {Sandwiches and CanapÉs
Cheese and Cheese Dishes | 364
369 | | XVII | Salads | 374 | | XVIII | Cold Desserts | 386 | | XIX | {Hot Desserts
Pudding Sauces | 421
444 | | XX | {Pies
Puff Paste | 450
457 | | XXI | {Cake
Icing and Decorating Cakes | 462
483 | | XXII | Ice-Creams, Water-Ices, Parfaits, Mousses, Punches | 488 | | XXIII | Boiling Sugar and Making Candies | 510 | | XXIV | Fruits, Cooked and Fresh | 529 | | XXV | Compotes, Preserving and Canning, Pickles | 535 | | XXVI | Beverages | 548 | | XXVII | Wines | 560 |
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