Contents

Title page ~ Preface ~ Illustrations Service of wines ~ Drinking cups ~ Bills of fare ~ Glossary ~ Index ~

1. Introduction. The stock pot
2. Garnishes for entrees or other made dishes
3. Soups in general
4. Bread panada and dressed fish in general
5. Frying batters. Stuffings and seasoning
6. Appetisers for breakfast or light suppers / salads
7. Removes in general
8. Different methods of dressing hams
9. Removes of venison, red deer and roebuck
10. Removes of poultry and game
11. Meat pies and puddings
12. Entrees or first-course side dishes of pastry &c
13. Plain entrees or side dishes for every-day fare
14. Entrees of superior class
15. Second course roasts
16. How to dress vegetables
17. Different methods of dressing eggs
18. Raised pies and timbales
19. Cakes in general
20. Small pastry
21. Fritters
22. Souffles and omelets
23. Different kinds of puddings
24. Jellies in general
25. Different kinds of cream
26. Confectionary and cream
27. Compotes of fruits for desserts
28. Dessert cakes
29. Different kinds of ice
30. Cold entrees or chicken, lobster, and fish salads, or mayonaises
31. Different kinds of paste
32. Various kinds of preserved vegetables
33. Different kinds of pickles
34. Cookery for invalids and infants
35. Jellies and jam
36. Bon-bons
37. American drinks
38. English and foreign summer drinks
39. Cream Ices
40. Medicinal drinks

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