Common-Sense Papers on Cookery
Read Common-Sense Papers on Cookery by A. G. (Arthur Gay) Payne online. Browse the complete text, chapters and notes.
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Table of contents
1. Front matter2. PREFACE.3. I.—THE USES AND ABUSES OF A FRYING-PAN.4. II.—KITCHEN ECONOMY.5. III.—LITTLE EXTRAVAGANCIES OF THE TABLE.6. IV.—COLD LEG OF MUTTON.7. V.—HOW TO MAKE DISHES LOOK NICE.8. VI.—BREAKFAST DISHES.9. VII.—HOW TO GIVE A NICE LITTLE DINNER.10. VIII.—HOW TO GIVE A NICE LITTLE SUPPER.11. IX.—SPRING DISHES.12. X.—SAVOURY SUMMER DISHES.13. XI.—SALADS, AND HOW TO MAKE THEM.14. XII.—PICNIC DAINTIES.15. XIII.—COOLING DRINKS.16. XIV.—GAME AND GRAVY.17. XV.—FOOD FOR COLD WEATHER.18. XVI.—CHRISTMAS DINNERS.19. XVII.—TURTLE SOUP.20. XVIII.—FISH DINNERS.21. XIX.—WEDDING BREAKFASTS.22. XX.—FOOD FOR INVALIDS.23. INDEX.