Chapter IV: Part II

CHAPTER
I METHODS OF COOKING EXPLAINED 67
II SOUPS 84
III FISH 112
IV MEATS 145
V POULTRY AND GAME 179
VI VEGETABLES 200
{ FARINACEOUS FOODS USED AS VEGETABLES 222
VII { MACARONI 224
{ CEREALS 227
VIII A GROUP OF RECEIPTS FROM A NEW ENGLAND KITCHEN 229
{ DISTINCTIVELY SOUTHERN DISHES 246
IX { VERY INEXPENSIVE DISHES 249
{ MISCELLANEOUS RECEIPTS 257
X EGGS 261
XI SAUCES 275
{ ENTREES 292
XII { TERRAPIN, FROGS' LEGS 311
{ MUSHROOMS 314
XIII ASPIC JELLY, FANCY MOLDING, SUPPORTS 321
XIV CHAFING-DISH RECEIPTS 329
XV BREAD 338
XVI { SANDWICHES AND CANAPES 364
{ CHEESE AND CHEESE DISHES 369
XVII SALADS 374
XVIII COLD DESSERTS 386
XIX { HOT DESSERTS 421
{ PUDDING SAUCES 444
XX { PIES 450
{ PUFF PASTE 457
XXI { CAKE 462
{ ICING AND DECORATING CAKES 483
XXII ICE-CREAMS, WATER-ICES, PARFAITS, MOUSSES, PUNCHES 488
XXIII BOILING SUGAR AND MAKING CANDIES 510
XXIV FRUITS, COOKED AND FRESH 529
XXV COMPOTES, PRESERVING AND CANNING, PICKLES 535
XXVI BEVERAGES 548
XXVII WINES 560

THE CENTURY COOK BOOK

THE CENTURY COOK BOOK