Introduction; Savoury Toasts and Croutés; Casses, Croustades, Tartlets, &c.; Egg Savouries; Cheese Savouries; Various Savouries; Cold Savouries.
IV. The Still-Room. A few recipes old and new.
Tea, Coffee, Chocolate, &c.; Bread, Cakes, Scones, and Biscuits; Cups, Summer Drinks, Home-made Wines, Liqueurs; Jams, Fruits, Jellies, Cheeses, Syrups, and Preserved Fruits; Pickles, Vinegars, and Essences; Toilet Recipes.
V. Fish and How to Cook it
How to Choose, Prepare, and Fillet Fish, &c.; Fish Stocks and Soups; Quenelles, Croûtons, and Custard for Garnishing; Fish Sauces and the Fish which they accompany; How to Boil, Bake, Steam, Poach, Fry, Grill, and Stew Fish, &c.
VI. Dishes made without Meat
Vegetable Dishes: How to Cook Corn, Haricots, and Lentils, and to make Maigre Soufflés; Dishes made with Macaroni, Spaghetti, and Rice; Cheese Dishes; Omelettes and Curries, Salads.
“High-Class Cooking simply means making the best of means and material. And, indeed, there should be no such term as high-class cooking: there is merely good cooking and bad cooking, and the former is generally the most simple.”—Mrs. C. S. Peel.