VEGETABLE COOKERY.
Reading edition
CLASS I.
FARINACEOUS OR MEALY SUBSTANCES.
Bread of the first order.—Bread of the second order.—Bread of the third kind.—Boiled Grains.—Grains in other forms—baked, parched, roasted, or torrefied.—Hominy.—Puddings proper, 291-308
CLASS II.
FRUITS.
The large fruits—Apple, Pear, Peach, Quince, etc.—The smaller fruits—Strawberry, Cherry, Raspberry, Currant, Whortleberry, Mulberry, Blackberry, Bilberry, etc., 308-309
CLASS III.
ROOTS.
The Common Potato.—The Sweet Potato, 309-311
CLASS IV.
MISCELLANEOUS ARTICLES OF FOOD.
Buds and Young Shoots.—Leaves and Leaf Stalks.—Cucurbitaceous Fruits.—Oily Seeds, etc., 311-312