High-class cookery made easyFront matterReading editionChapter navigation17 reading sectionsGo to chapterChoose a chapter…Front matterPREFATORY NOTE.Introductory materialSOUPS.FISH.ECONOMICAL MADE-DISHES.ENTRÉES.SAUCES OF ENTRÉES.TO HAVE STOCK FOR SAUCES OR PLAIN ENTRÉES ALWAYS AT HAND.JOINTS IN GENERAL.SAUCES FOR JOINTS.PUDDINGS.PUDDING SAUCES.SAVOURY DISHES.VEGETABLES.CAKES, AND ICINGS FOR CAKES.THE DIFFERENT KINDS OF PASTE.Beginning of this editionNext chapter →PREFATORY NOTE.All chapters and sections (17)Opening pagesFront matterOther sectionsPREFATORY NOTE.Opening pagesIntroductory materialOther sectionsSOUPS.FISH.ECONOMICAL MADE-DISHES.ENTRÉES.SAUCES OF ENTRÉES.TO HAVE STOCK FOR SAUCES OR PLAIN ENTRÉES ALWAYS AT HAND.JOINTS IN GENERAL.SAUCES FOR JOINTS.PUDDINGS.PUDDING SAUCES.SAVOURY DISHES.VEGETABLES.CAKES, AND ICINGS FOR CAKES.THE DIFFERENT KINDS OF PASTE.EDINBURGH: LORIMER & GILLIES, PRINTERS, 31 ST. ANDREW SQUARE.◇PREFATORY NOTE. →