Curing Foods for lengthened Preservation, as Smoking, Salting, Canning, Potting, Pickling, Bottling Fruits, etc.; Jams, Jellies, Marmalade, etc.
The Dairy.—The Building and Fitting of Dairies in the most approved modern style; Butter-making; Cheesemaking and Curing.
The Cellar.—Building and Fitting; Cleaning Casks and Bottles; Corks and Corking; Aerated Drinks; Syrups for Drinks; Beers; Bitters; Cordials and Liqueurs; Wines; Miscellaneous Drinks.
The Pantry.—Bread-making; Ovens and Pyrometers; Yeast; German Yeast; Biscuits; Cakes; Fancy Breads; Buns.
The Kitchen.—On Fitting Kitchens; a description of the best Cooking Ranges, close and open; the Management and Care of Hot Plates, Baking Ovens, Dampers, Flues, and Chimneys; Cooking by Gas; Cooking by Oil; the Arts of Roasting, Grilling, Boiling, Stewing, Braising, Frying.
Receipts for Dishes.—Soups, Fish, Meat, Game, Poultry, Vegetables, Salads, Puddings, Pastry, Confectionery, Ices, etc., etc.; Foreign Dishes.
The Housewife’s Room.—Testing Air, Water, and Foods; Cleaning and Renovating; Destroying Vermin.
Housekeeping, Marketing.
The Dining-Room.—Dietetics; Laying and Waiting at Table: Carving; Dinners, Breakfasts, Luncheons, Teas, Suppers, etc.
The Drawing-Room.—Etiquette; Dancing; Amateur Theatricals; Tricks and Illusions; Games (indoor).