Publishers' Note.

Introductory Directions.

A.--Miscellaneous Receipts.

 

B.--Soups

MEAT SOUPS.

VEGETABLE AND HERB S0UPS.

WINE AND BEER SOUPS.

MILK SOUPS AND WATER SOUPS.

FRUIT SOUPS.

COLD SOUPS.

C.--Potatoes and other Vegetables.

VEGETABLES.

POTATOES.

D.--Meats.

BEEF.

VEAL.

IMUTTON.

TAME HARES OR RABBITS.

PORK.

GAME.

TAME AND WILD FOWL.

E.--Meat and Game Pies, etc.

LARGE MEAT PIES.

SMALL MEAT PIES OR PATTIES.

F.--Fish and Shell Fish.

FRESH WATER FISH.

SALT WATER FISH.

G.--Rare Dishes of Various Kinds.

 

H.--Hot Puddings.

I.--Soufflés, And Various Dishes Made of Macaroni and Noodles.

I. SOUFFLES.

II. VARIOUS RECEIPTS FOR MACARONI AND NOODLES.

K.--Crullers, Omelettes and Pancakes.

 

L.--Dishes prepared with Eggs, Milk, Rice or Cornmeal.

 

M.--Jellies and Ices.

I. SOUR JELLIES.

II. SWEET CLEAR JELLIES.

III. ICES.

N.--Various Cold Sweet Dishes,

 

0.--Dumplings.

I. DUMPLINGS FOR SOUPS AND FRICASSEES.

II. DUMPLINGS TO BE EATEN WITH SAUCE OR FRUITS.

P.--Compots of Fresh and Dried Fruits.

I. FRESH FRUIT.

II. DRIED FRUITS.

Q.--Salads and Lettuces.

 

R.--Sauces.

1. Hot and Cold Sauces for Fish, Meat, Vegetables and Potatoes.

A. HOT SAUCES.

B. COLD SAUCES AND GRAVIES.

2. Wine, Milk and Fruit Sauces.

S.--Pastry, Cakes, etc.

I. CAKES.

II. TARTS, COOKIES, ETC.

III. CAKES BAKED IN BUTTER, LARD AND OIL.

IV. BREAD.

T.--Preserved and Dried-Fruits and Vegetables.

I. FRUITS PRESERVED IN FRENCH BRANDY.

II. PRESERVED FRUITS.

III. FRUITS PRESERVED IN SUGAR AND VINEGAR.

IV. PICKLED VEGETABLES.

U.--Dried and Pickled Vegetables.

 

V.--Beverages, Cordials, etc.

I. BEVERAGES.

II. LIQUORS AND CORDIALS.

W.--Pressed and Smoked Heats, Meat Jellies, etc.

 

Z.--Fruit Wine and Vinegar.

 

The American Kitchen.

In this division, receipts are given for various dishes prepared in styles peculiar to cooking as done in the United States.

SOUPS.

VEGETABLES.

MEATS.

FISH.

SHELL FISH.

POULTRY.

BREAD, FRITTERS, CRULLERS, Etc.

CAKES, COOKIES, Etc.

PIES AND PUDDINGS.

PRESERVES, JELLIES AND PICKLES.

BEVERAGES, CANDIES, Etc.

TABLE OF MEASURES.

TIME TABLE FOR COOKING.