Practical Cooking and Dinner Giving
- Subtitle
- A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner
Mary F. (Mary Foote) Henderson
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Table of contents
1. Front matter2. PRACTICAL COOKING AND DINNER GIVING.3. PREFACE.4. SETTING THE TABLE AND SERVING THE DINNER.5. THE DINNER PARTY.6. COOKING AS AN ACCOMPLISHMENT.7. BREAKFAST.8. LUNCH.9. GENTLEMEN’S SUPPERS.10. EVENING PARTIES.11. SOMETHING ABOUT ECONOMY.12. DIRECTIONS AND EXPLANATIONS.13. COOKING UTENSILS.14. BREAD, AND BREAKFAST CAKES.15. TEA.16. COFFEE.17. CHOCOLATE (Miss Sallie Schenck).18. COCOA.19. SOUP.20. FISH.21. SHELL-FISH.22. SAUCES.23. BEEF.24. VEAL.25. SWEET-BREADS.26. MUTTON.27. LAMB.28. PORK.29. POULTRY.30. GEESE, DUCKS, AND GAME.31. VEGETABLES.32. SHELLS, OR COQUILLES.33. POTTING.34. MACARONI.35. EGGS.36. SALADS.37. FRITTERS.38. PASTRY.39. CANNING.40. PRESERVES.41. PICKLES AND CATCHUPS.42. CHEESE.43. SWEET SAUCES FOR PUDDINGS.44. PUDDINGS AND CUSTARDS.45. BAVARIAN CREAMS.46. DESSERTS OF RICE.47. WINE JELLIES.48. CAKE.49. CANDIES.50. ICES.51. COOKERY FOR THE SICK.52. SOME DISHES FOR “BABY.”53. HOW TO SERVE FRUITS.54. BEVERAGES.55. SUITABLE COMBINATION OF DISHES.56. SERVING OF WINES.57. TO PREPARE COMPANY DINNERS.58. ENGLISH AND FRENCH GLOSSARY.59. GENERAL INDEX.