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COPYRIGHT1885
HAMMOND PRESSW. B. CONKEY COMPANYCHICAGO
INTRODUCTION SOUP FISH COLD MEATS AND HOW TO SERVE THEM SAUCES FOR MEATS AND GAME ENTREES MUTTON, BEEF AND HAMS FOWLS AND GAME VEGETABLES EGGS, OMELETS, ETC. SALADS AND RELISHES PICKLES BREAD AND YEAST RUSKS, DOUGHNUTS AND WAFFLES CAKE AND CONFECTIONS DESSERTS PUDDINGS, PIES AND MINCEMEAT PRESERVES, SYRUPS AND FRUIT JELLIES BRANDIED FRUITS, WINES AND CORDIALS DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT COFFEE, TEA, CHOCOLATE, ETC. CANDIES AND CREAM DROPS CHEFS D'OEUVRE BEVERAGES HINTS ON COOKING HINTS ON HOUSECLEANING
INTRODUCTION
SOUP
FISH
COLD MEATS AND HOW TO SERVE THEM
SAUCES FOR MEATS AND GAME
ENTREES
MUTTON, BEEF AND HAMS
FOWLS AND GAME
VEGETABLES
EGGS, OMELETS, ETC.
SALADS AND RELISHES
PICKLES
BREAD AND YEAST
RUSKS, DOUGHNUTS AND WAFFLES
CAKE AND CONFECTIONS
DESSERTS
PUDDINGS, PIES AND MINCEMEAT
PRESERVES, SYRUPS AND FRUIT JELLIES
BRANDIED FRUITS, WINES AND CORDIALS
DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT
COFFEE, TEA, CHOCOLATE, ETC.
CANDIES AND CREAM DROPS
CHEFS D'OEUVRE BEVERAGES
HINTS ON COOKING
HINTS ON HOUSECLEANING
