| Page. | |
|---|---|
| Miscellaneous observations for the use of the Mistress of a Family, | 1 |
| Different methods of cooking the several kinds of Fish, | 1 to 17 |
| Observations on dressing Fish, | 17 to 20 |
| On dressing Meats, | 20 to 76 |
| On dressing Poultry, | 76 to 87 |
| On making Pies, | 87 to 93 |
| On making Soups, | 93 to 101 |
| On making Gravies and Sauces, | 102 to 111 |
| On making Vinegars and Pickles, | 112 to 124 |
| On making Stews, | 124 to 127 |
| On making Salads and boiling Vegetables, | 128 to 131 |
| Small Dishes for Supper, | 131 |
| Forcemeat for Patties, Balls, or stuffing, | 132 |
| Pastry, | 133 to 141 |
| Puddings, | 142 to 159 |
| Sweet Dishes, | 159 to 186 |
| Fruits, | 186 to 210 |
| Ices, | 210 to 212 |
| Cakes, | 212 to 229 |
| French Bread, | 229 |
| To make and preserve Yeast, | ibid. |
| To pot and roast Cheese, | 230 |
| To poach Eggs, | 231 |
| On managing a Dairy, | 231 to 235 |
| Home Brewery, | 236 to 247 |
| Cookery for the Sick, | 247 to 264 |
| Cookery for the Poor, | 264 to 268 |
| Useful Directions to give to Servants, | 269 to 276 |