Choice Cookery
Free

Choice Cookery

By Catherine Owen
Free
Book Description
Table of Contents
  • 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.
    • ENTRÉES OF SWEETBREADS.
  • 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.
    • FRENCH SWEET SAUCES FOR PUDDINGS, ETC.
  • 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.
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