Front matter
Reading edition
Contents
INTRODUCTION SOUP FISH COLD MEATS AND HOW TO SERVE THEM SAUCES FOR MEATS AND GAME ENTREES MUTTON, BEEF AND HAMS FOWLS AND GAME VEGETABLES EGGS, OMELETS, ETC. SALADS AND RELISHES PICKLES BREAD AND YEAST RUSKS, DOUGHNUTS AND WAFFLES CAKE AND CONFECTIONS DESSERTS PUDDINGS, PIES AND MINCEMEAT PRESERVES, SYRUPS AND FRUIT JELLIES BRANDIED FRUITS, WINES AND CORDIALS DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT COFFEE, TEA, CHOCOLATE, ETC. CANDIES AND CREAM DROPS CHEFS D’OEUVRE HINTS ON COOKING HINTS ON HOUSECLEANING INDEX Transcriber’s Note: