Chapter III: Part II: Receipts

CHAPTER
I. FIRST COURSE DISHES 37

II. SOUPS 42

III. FISH 69

IV. MEATS 82

V. VEGETABLES 103

VI. CEREALS 115

VII. EGGS 118

VIII. SAUCES FOR MEAT AND VEGETABLES 124

IX. ENTRÉES 134

X. BREAD 164

XI. SALADS 181

XII. SANDWICHES 197

XIII. DESSERTS 203

XIV. CAKE AND COOKIES; FROSTINGS AND FILLINGS 258

XV. FROZEN DISHES 293

XVI. BEVERAGES 306

XVII. FRUITS AND NUTS AND CANDY 313

XVIII. PRESERVING 318

XIX. CHAFING DISH DELICACIES 340

XX. COOKERY FOR THE SICK AND CONVALESCENT 349

XXI. CREOLE DISHES 360

XXII. ECONOMICAL RECEIPTS 372

BIBLIOGRAPHY 385

GLOSSARY 387

INDEX 389

PART I

VALUE OF FOOD TO THE BODY.
METHODS OF COOKING.
JUST HOW.
CARVING.
MARKETING.
DINNERS AND LUNCHEONS.
BUTLER’S DUTIES.
GARNISHING.
WEIGHTS AND MEASURES.