CHAP.
I.—THE MISTRESS.
2.—THE HOUSEKEEPER.
3.—ARRANGEMENT AND ECONOMY OF THE KITCHEN.
4.—INTRODUCTION TO COOKERY.
5.—GENERAL DIRECTIONS FOR MAKING SOUPS.
6.—RECIPES.
7.—THE NATURAL HISTORY OF FISHES.
8.—RECIPES.
9.—SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.—GENERAL REMARKS.
10.—RECIPES.
11.—VARIOUS MODES OF COOKING MEAT.
12.—GENERAL OBSERVATIONS ON QUADRUPEDS.
13.—RECIPES.
14.—GENERAL OBSERVATIONS ON THE SHEEP AND LAMB.
15.—RECIPES.
16.—GENERAL OBSERVATIONS ON THE COMMON HOG.
17.—RECIPES.
18.—GENERAL OBSERVATIONS ON THE CALF.
19.—RECIPES.
20.—GENERAL OBSERVATIONS ON BIRDS.
21.—RECIPES.
22.—GENERAL OBSERVATIONS ON GAME.
23.—RECIPES.
24.—GENERAL OBSERVATIONS ON VEGETABLES.
25.—RECIPES.
26.—GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY.
27.—RECIPES
28.—GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLÉS, OMELETS, AND SWEET DISHES.
29—RECIPES.
30.—GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONERY, ICES, AND DESSERT DISHES.
31.—RECIPES.
32.—GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS.
33.—RECIPES.
34.—GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES.
35.—RECIPES.
36.—GENERAL OBSERVATIONS ON BEVERAGES.
37.—RECIPES.
38.—INVALID COOKERY.
39.—RECIPES.
40.—DINNERS AND DINING.
41.—DOMESTIC SERVANTS.
42.—THE REARING AND MANAGEMENT OF CHILDREN, AND DISEASES OF INFANCY AND CHILDHOOD.
43.—THE DOCTOR
44.—LEGAL MEMORANDA