| CHAPTER | PAGE | | I. | Foreword and Introduction | 7 | | II. | What Is Paper Bag Cookery | 9 | | III. | General Directions | 12 | | IV. | Time Table | 16 | | V. | Appetizers and Relishes | 18 | | VI. | Soup Accessories | 23 | | VII. | Shell Fish | 25 | | VIII. | Fish | 31 | | IX. | Fish Sauce | 42 | | X. | Poultry and Game | 47 | | XI. | Beef | 61 | | XII. | Lamb and Mutton | 67 | | XIII. | Pork in Varied Forms | 70 | | XIV. | Veal | 74 | | XV. | Sauces and Gravies | 78 | | XVI. | Recooked Dishes | 83 | | XVII. | Cheese and Egg Dishes | 87 | | XVIII. | Vegetables | 90 | | XIX. | Warm Breads, Biscuits, Muffins, etc. | 101 | | XX. | Cakes | 104 | | XXI. | Fruits | 112 | | XXII. | Pastry | 116 | | XXIII. | Short Cakes | 123 | | XXIV. | Paper Bag Menus | 133 | | XXV. | A Few of the Easiest Dishes for Beginners | 145 | | Index | 147 |
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