Culture and Cooking Art in the Kitchen
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Language
English
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Culture and Cooking;
ART IN THE KITCHEN.
CASSELL, PETTER, GALPIN & CO., NEW YORK, LONDON, AND PARIS. 1881
PREFACE.
CONTENTS
Culture and Cooking.
CHAPTER I.
a few preliminary remarks
CHAPTER II.
on bread.
CHAPTER III.
pastry.
CHAPTER IV.
what to have in your store-room.
CHAPTER V.
luncheon.
CHAPTER VI.
a chapter on general management in very small families.
CHAPTER VII.
on frying and broiling.
CHAPTER VIII.
roasting.
CHAPTER IX.
boiling.
CHAPTER X.
sauces.
CHAPTER XI.
warming over.
CHAPTER XII.
on friandises.
CHAPTER XIII.
french candy at home.
CHAPTER XIV.
a chapter for people of very small means.
CHAPTER XV.
a few things it is well to remember.
CHAPTER XVI.
on some table prejudices.
CHAPTER XVII.
a chapter of odds and ends—valedictory.
INDEX
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