CONTENTS
| CHAPTER I. | |
| Page | |
| Preliminary remarks | [1] |
| CHAPTER II. | |
| on bread | |
Sponge for bread.—One cause of failure.—Why home-madebread often has a hard crust.—On baking.—Ovens.—Morereasons why bread may fail to be good.—Lightrolls.—Rusks.—Kreuznach horns.—Kringles.—Brioche(Paris Jockey Club recipe).—Soufflée bread.—A novelty | [12] |
| CHAPTER III. | |
| pastry. | |
Why you fail in making good puff paste.—How tosucceed.—How to handle it.—To put fruit pies together sothat the syrup does not boil out.—Ornamenting fruitpies.—Rissolettes.—Pastry tablets.—Frangipanetartlets.—Rules for ascertaining the heat of your oven | [22] |
| CHAPTER IV. | |
| what to have in your store-room. | |
Mushroom powder (recipe).—Stock to keep, or glaze(recipe).—Uses of glaze.—Glazing meats, hams, tongues,etc.—Mâitre d'hôtel butter (recipe).—Uses ofit.—Ravigotte or Montpellier butter (recipe).—Uses ofit.—Roux.—Blanc (recipes).—Uses of both.—Brown flour,its uses | [28] |
| CHAPTER V. | |
| luncheons. | |
Remarks on what to have for luncheons.—English meatpies.—Windsor pie.—Veal and ham pie.—Chickenpie.—Raised pork pie.—(Recipes).—Ornamenting meatpies.—Galantine (recipe).—Fish in jelly.—Jelliedoysters.—A new mayonnaise luncheon for smallfamilies.—Potted meats (recipes).—Anchovy butter.—A newomelet.—Potato snow.—Lyonnaise potatoes | [35] |
| CHAPTER VI. | |
| a chapter on general management in very small families. | |
How to have little dinners.—Hints for bills of fare,etc.—Filet de bœuf Chateaubriand (recipe).—What to dowith the odds and ends.—Variousrecipes.—Salads.—Recipes | [47] |
| CHAPTER VII. | |
| frying. | |
Why you fail.—Panure or bread-crumbs, to prepare.—How toprepare flounders as filets de sole.—Fried oysters.—Toclarify dripping for frying.—Remarks.—Pâte à frire à laCarême.—Same, à la Provençale.—Broiling | [55] |
| CHAPTER VIII. | |
| roasting | [62] |
| CHAPTER IX. | |
| boiling and soups. | |
Boiling meat.—Rules for knowing exactly the degrees ofboiling.—Vegetables.—Remarks on making soup.—To clearsoup.—Why it is not clear.—Coloringpot-au-feu.—Consommé.—Crême de celeri, a little knownsoup.—Recipes | [65] |
| CHAPTER X. | |
| sauces. | |
Remarks on making and flavoring sauces.—Espagnole orbrown sauce as it should be.—How to make fine white sauce | [70] |
| CHAPTER XI. | |
| warming over. | |
Remarks.—Salmi of cold meats.—Bœuf à lajardinière.—Bœuf au gratin.—Pseudo-beefsteak.—Cutlets à lajardinière.—Cromesquis of lamb.—Sauce piquant.—Mirotonof beef.—Simple way of warming a joint.—Breakfastdish.—Stuffed beef.—Beef olives.—Chops à lapoulette.—Devils.—Mephistophelian sauce.—Fritadella,twenty recipes in one | [72] |
| CHAPTER XII. | |
| on friandises. | |
Biscuit glacée at home (recipes).—Iced soufflés(recipes).—Baba and syrups for it (recipe).—Savarin andsyrup (recipes).—Bouchées de dames.—How to makeCuraçoa.—Maraschino.—Noyeau | [84] |
| CHAPTER XIII. | |
| french candies at home. | |
How to make them.—Fondants.—Vanilla.—Almondcream.—Walnut cream.—Tutti frutti.—Various candiesdipped in cream.—Chocolate creams.—Fondant panaché.—Punch drops | [91] |
| CHAPTER XIV. | |
| for people of very small means. | |
Remarks.—What may be made of a soup bone.—Several veryeconomical dishes.—Pot roasts.—Dishes requiring no meat | [96] |
| CHAPTER XV. | |
| A few things it is well to remember | [105] |
| CHAPTER XVI. | |
| On some table prejudices | [108] |
| CHAPTER XVII. | |
| a chapter of odds and ends. | |
Altering recipes.—How to have tarragon, burnet,etc.—Remarks on obtaining ingredients not in commonuse.—An impromptu salamander.—Larding needle.—How tohave parsley fresh all winter without expense.—On havingkitchen conveniences.—Anecdote related by JulesGouffée.—On servants in America.—A littleadvice by way of valedictory | [111] |
| Index | [119] |