| 1. | How is soup-stock made? |
| 2. | How is white soup made? |
| 3. | What are purées? |
| 4. | How is clear soup made? |
| 5. | How is caramel made, and what are its uses? |
| 6. | How is meat jelly made and colored? |
| 7. | How is meat boiled, roasted, and broiled? |
| 8. | How can cold meat be used? |
| 9. | How is poultry roasted and broiled? |
| 10. | How are potatoes cooked? |
| 11. | How are dried leguminous vegetables cooked? |
| 12. | How is rice boiled dry? |
| 13. | How is macaroni boiled? |
| 14. | How are white and brown sauces made? |
| 15. | Give plain salad-dressing and mayonnaise. |
| 16. | How are beef tea and chicken broth made? |
| 17. | Give receipts for plain omelet and omelette soufflée. |
| 18. | How are bread, biscuit, and rolls made? |
| 19. | How is pie-crust made? |
| 20. | Rule for puff paste? |
| 21. | How should you furnish a kitchen? |
| 22. | What are the best kinds of cooking utensils? |
END.
Transcriber's Notes for e-book:
In this book, spelling is inconsistent, but is generally left as found in the original scans used for transcription. Some of the most common inconsistencies are noted below. If you are using this book for research, please verify any spelling or punctuation with another source.
Spelling variants:
omelet(te), omlet
souflé(e)
Gouffé(e)
cocoanut, cocoa-nut
dishcloth, dish-cloth
forcemeat, force-meat
oilcloth, oil-cloth
popovers, pop-overs
schoolgirls, school-girls
storeroom, store-room
underdone, under-done
underwear, under-wear
Obvious typos corrected:
identital for identical
cacoa-nut for cocoa-nut
BOILED for BROILED
BIBLIOGRAPHY.
THE CHEMISTRY OF COOKERY. By W. Mattieu Williams.
THE PERFECT WAY IN DIET. By Dr. Anna Kingsford.