CONTENTS.
| PAGE | ||
| I. | —Uses and Abuses of a Frying-Pan | [9] |
| II. | —Kitchen Economy | [22] |
| III. | —Little Extravagancies of the Table | [32] |
| IV. | —Cold Leg of Mutton | [43] |
| V. | —How to make Dishes look nice | [56] |
| VI. | —Breakfast Dishes | [68] |
| VII. | —How to give a nice little Dinner | [79] |
| VIII. | —How to give a nice little Supper | [93] |
| IX. | —Spring Dishes | [104] |
| X. | —Savoury Summer Dishes | [114] |
| XI. | —Salads, and how to make them | [127] |
| XII. | —Picnic Dainties | [138] |
| XIII. | —Cooling Drinks | [149] |
| XIV. | —Game and Gravy (including How to Cook Hare) | [160] |
| XV. | —Food for Cold Weather | [182] |
| XVI. | —Christmas Dinners (including Christmas Cheer) | [191] |
| XVII. | —Turtle Soup | [209] |
| XVIII. | —Fish Dinners | [221] |
| XIX. | —Wedding Breakfasts | [233] |
| XX. | —Food for Invalids | [241] |
COMMON-SENSE PAPERS ON COOKERY.