PRACTICAL COOKING
AND
DINNER GIVING.

A TREATISE CONTAINING
PRACTICAL INSTRUCTION IN COOKING; IN THE COM-
BINATION AND SERVING OF DISHES; AND
IN THE FASHIONABLE MODES OF EN-
TERTAINING AT BREAKFAST,
LUNCH, AND DINNER.

 

PREFACE.

SETTING THE TABLE AND SERVING THE DINNER

THE DINNER PARTY

COOKING AS AN ACCOMPLISHMENT

BREAKFAST

LUNCH

GENTLEMEN'S SUPPERS

EVENING PARTIES

SOMETHING ABOUT ECONOMY

DIRECTIONS AND EXPLANATIONS

COOKING UTENSILS

BREAD, AND BREAKFAST CAKES

TEA

COFFEE

CHOCOLATE

COCOA

SOUP

FISH

SHELL-FISH

SAUCES

BEEF.

VEAL

SWEET-BREADS

MUTTON

LAMB

PORK

POULTRY

GEESE, DUCKS, AND GAME

VEGETABLES

SHELLS, OR COQUILLES

POTTING

MACARONI

EGGS

SALADS

FRITTERS

PASTRY

CANNING

PRESERVES

PICKLES AND CATCHUPS

CHEESE

SWEET SAUCES FOR PUDDINGS

PUDDINGS AND CUSTARDS

BAVARIAN CREAMS

DESSERTS OF RICE

WINE JELLIES

CAKE

CANDIES

ICES

COOKERY FOR THE SICK

SOME DISHES FOR "BABY"

HOW TO SERVE FRUITS

BEVERAGES

SUITABLE COMBINATION OF DISHES

SERVING OF WINES

TO PREPARE COMPANY DINNERS

ENGLISH AND FRENCH GLOSSARY

The following text is a newspaper clipping