New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
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Table of contents
1. Front matter2. ADVERTISEMENT.3. Miscellaneous Observations FOR THE USE OF THE MISTRESS OF A FAMILY; BY WHICH MUCH MONEY WILL BE SAVED, AND THE GENERAL APPEARANCE GREATLY IMPROVED.4. FISH.5. OBSERVATIONS ON DRESSING FISH.6. ON DRESSING MEATS.7. Turkey to Boil.8. Pigeon Pie.9. SOUPS.10. Clear Gravy.11. Camp Vinegar.12. PICKLES.13. To Stew Green Peas.14. French Sallad.15. Small Dishes for Supper, &c.16. Forcemeat for Patties, Balls or Stuffing.17. Fried Patties.18. PUDDINGS.19. SWEET DISHES.20. FRUITS, TO KEEP.21. Ice Waters.22. CAKES.23. French Bread.24. To make Yeast.25. To pot Cheese.26. To poach Eggs.27. DAIRY.28. To brew very fine Welsh Ale.29. TWO WAYS OF PREPARING A CHICKEN.30. USEFUL DIRECTIONS TO GIVE TO SERVANTS.31. INDEX.