CHOICE COOKERY

PREFACE.

CONTENTS.

CHOICE COOKERY.

I. INTRODUCTION.

II. SAUCES.

III. WHITE SAUCES.

IV. BROWN SAUCES.

V. COLD SAUCES.

VI. SOUPS.

VII. FISH ENTRÉES.

VIII. VARIOUS WAYS OF SERVING OYSTERS.

IX. VARIOUS CULINARY MATTERS.

X. ENTRÉES.

XI. ENTRÉES OF MUTTON CUTLETS OR CHOPS.

XII. ON THE MANNER OF PREPARING CROQUETTES, CUTLETS, KROMESKIES, RISSOLES, AND CIGARETTES.

XIII. PATTIES.

XIV. ENTRÉES.

XV. ENTRÉES.—Continued.

XVI. ENTRÉES.—Continued.

XVII. COLD ENTRÉES, OR CHAUDFROIDS.

XVIII. COLD ENTRÉES.

XIX. GALANTINES, BALLOTINES, ETC.

XX. HOW TO “FILLET.”—COLD GAME PIES.

XXI. GARNISHES.

XXII. VARIOUS WAYS OF SERVING VEGETABLES.

XXIII. JELLIES.

XXIV. JELLIES.—Continued.

XXV. COLD SWEETS.—CREAMS.

XXVI. CREAMS AND FROZEN PUDDINGS.

XXVII. ICED PUDDINGS.

XXVIII. ICE-CREAMS AND WATER-ICES.

XXIX. MISCELLANEOUS SWEETS.

XXX. MISCELLANEOUS SWEETS.—Continued.

XXXI. MISCELLANEOUS SWEETS.—Continued.

XXXII. FINE CAKES AND SAUCES.

XXXIII. SALADS AND CHEESE DISHES.

INDEX.

MISS CORSON’S FAMILY LIVING ON $500 A YEAR.

MRS. SHERWOOD’S MANNERS AND SOCIAL USAGES IN AMERICA.

BOOKS FOR THE HOUSEHOLD.