The Century Cook BookPart 2 — PART II.Reading editionChapter navigation66 reading sectionsGo to chapterChoose a chapter…Front matterAPHORISMS—BRILLAT-SAVARIN.TIME TABLE.WEIGHTS AND MEASURESPREFACEPart IDINNER-GIVING AND THE ETIQUETTE OF DINNERSDINNER-GIVING AND THE ETIQUETTE OF DINNERS (continued 2)Chapter I · METHODS OF COOKING EXPLAINEDChapter II · SOUPSChapter III · FISHChapter IV · MEATSChapter V · POULTRY AND GAMEChapter VI · VEGETABLESChapter VII · FARINACEOUS FOODS USED AS VEGETABLESChapter VIII · A GROUP OF RECEIPTS FROM A NEW ENGLAND KITCHENChapter IX · Part IPart II VERY INEXPENSIVE DISHESPART III MISCELLANEOUS RECEIPTSChapter X · EGGSChapter XI · SAUCESChapter XII · ENTRÉESChapter XIII · ASPIC JELLY, FANCY MOLDING, SUPPORTSChapter XIV · CHAFING-DISH RECEIPTSChapter XV · BREADChapter XVI · SANDWICHESChapter XVII · SALADSChapter XVIII · COLD DESSERTSChapter XIX · HOT DESSERTSChapter XX · PIES AND PUFF-PASTEChapter XXI · CAKEChapter XXII · FROZEN DESSERTSChapter XXIII · SUGAR AND ITS USESChapter XXIV · FRUITSChapter XXV · COMPOTES, PRESERVING AND CANNING, PICKLESChapter XXVI · BEVERAGESChapter XXVII · WINESALPHABETICAL INDEXPART I.PART II.Chapter IChapter IIChapter IIIChapter IVChapter VChapter VIChapter VIIChapter VIIIChapter IXChapter XChapter XIChapter XIIChapter XIIIChapter XIVChapter XVChapter XVIChapter XVIIChapter XVIIIChapter XIXChapter XXChapter XXIChapter XXIIChapter XXIIIChapter XXIVChapter XXVChapter XXVIPrevious chapter ←Part 1 — PART I.Next chapter →Part 2 — Chapter IAll chapters and sections (66)Opening pagesFront matterOther sectionsAPHORISMS—BRILLAT-SAVARIN.TIME TABLE.WEIGHTS AND MEASURESPREFACEParts1Part 1 · Other sectionsDINNER-GIVING AND THE ETIQUETTE OF DINNERSDINNER-GIVING AND THE ETIQUETTE OF DINNERS (continued 2)Part 2 · Chapters123456789Part 2 · Parts2Parts3Part 3 · Chapters101112131415161718192021222324252627Part 3 · Other sectionsALPHABETICAL INDEXPart 1 · Parts1Part 2 · Parts2Part 2 · Chapters1234567891011121314151617181920212223242526PART II.← PART I.CHAPTER I. →