The Skilful Cook
- Subtitle
- A Practical Manual of Modern Experience
Read The Skilful Cook by Mary Harrison online. Browse the complete text, chapters and notes.
Editions
Table of contents
1. Front matter2. THE SKILFUL COOK3. INTRODUCTION.4. HINTS TO YOUNG HOUSEKEEPERS.5. FOOD AND DIET.6. THE TABLE.7. HOW TO COOK. Hints to Beginners.8. HOW TO CLEAN STOVES AND COOKING UTENSILS.9. RULES FOR BOILING.10. RULES FOR ROASTING.11. RULES FOR FRYING.12. RULES FOR BAKING.13. RULES FOR GRILLING.14. RULES FOR BROILING.15. JOINTS.16. POULTRY AND GAME.17. SAVOURY MEAT DISHES.18. SAUCES.19. BREAKFAST DISHES AND BEVERAGES.20. COLD MEAT COOKERY.21. ENTRÉES.22. FISH COOKERY.23. PASTRY.24. PUDDINGS.25. VEGETABLES.26. SOUPS.27. BREAD AND CAKES.28. JELLIES AND CREAMS.29. SOUFFLÉES AND OMELETS.30. INVALID COOKERY.31. SUPPER DISHES AND SALADS.32. MISCELLANEOUS DISHES.33. ODDS AND ENDS.34. HOW TO USE UP FRAGMENTS.35. FORCEMEATS.36. PRESERVES.37. MENUS.38. SUPPERS.39. INDEX.