161
SAUCES AND SALADS 173
EGGS AND BREAKFAST DISHES 180
TEA, COFFEE, &C 193
VEGETABLES 197
BREAD AND BREAKFAST CAKES 208
CAKE 221
PASTRY AND PIES 232
PUDDINGS, BOILED AND BAKED 238
CUSTARDS, CREAMS, JELLIES, &C 245
CANNING AND PRESERVING 252
PICKLES AND CATCHUPS 257
CANDIES 259
SICK-ROOM COOKERY 261
HOUSEHOLD HINTS 270
HINTS TO TEACHERS 280
LESSONS FOR PRACTICE CLASS 282
TWENTY TOPICS FOR CLASS USE 285
LIST OF AUTHORITIES REFERRED TO 286
EXAMINATION QUESTIONS 287
BIBLIOGRAPHY 288
INDEX 289
Introductory.
That room or toleration for another "cook-book" can exist in the public
mind, will be denied at once, with all the vigor to be expected from a
people overrun with cook-books, and only anxious to relegate the
majority of them
Continue reading on your phone by scaning this QR Code
Tip: The current page has been bookmarked automatically. If you wish to continue reading later, just open the
Dertz Homepage, and click on the 'continue reading' link at the bottom of the page.
