CONTENTS

[Part I]

PAGE
[Dinner-Giving and the Etiquette of Dinners][1]
[Manner of Serving Dinners][10]
[Laying the Table][13]
[Table Decorations][17]
[Courses][24]
[The Home Dinner][27]
[Serving the Informal Dinner][29]
[Luncheon][31]
[The Five o’Clock Tea][33]
[A Homily on Cooking][35]
[Cooking As a Pleasure and an Accomplishment][38]
[To Train a Green Cook][40]
[Economical Living][44]
[Wastefulness][50]
[How to Utilize what Some Cooks Throw Away][51]
[Emergencies][55]
[Things to Remember][58]
[Care of Utensils][61]

[Part II]

CHAPTER
I[Methods of Cooking Explained][67]
II[Soups][84]
III[Fish][112]
IV[Meats][145]
V[Poultry and Game][179]
VI[Vegetables][200]
VII{[Farinaceous Foods used as Vegetables]
[Macaroni]
[Cereals]		[222]
[224]
[227]
VIII[A Group of Receipts from a New England Kitchen][229]
IX{[Distinctively Southern Dishes]
[Very Inexpensive Dishes]
[Miscellaneous Receipts]		[246]
[249]
[257]
X[Eggs][261]
XI[Sauces][275]
XII{[Entrées]
[Terrapin, Frogs' Legs]
[Mushrooms]		[292]
[311]
[314]
XIII[Aspic Jelly, Fancy Molding, Supports][321]
XIV[Chafing-dish Receipts][329]
XV[Bread][338]
XVI{[Sandwiches and Canapés]
[Cheese and Cheese Dishes]		[364]
[369]
XVII[Salads][374]
XVIII[Cold Desserts][386]
XIX{[Hot Desserts]
[Pudding Sauces]		[421]
[444]
XX{[Pies]
[Puff Paste]		[450]
[457]
XXI{[Cake]
[Icing and Decorating Cakes]		[462]
[483]
XXII[Ice-Creams, Water-Ices, Parfaits, Mousses, Punches][488]
XXIII[Boiling Sugar and Making Candies][510]
XXIV[Fruits, Cooked and Fresh][529]
XXV[Compotes, Preserving and Canning, Pickles][535]
XXVI[Beverages][548]
XXVII[Wines][560]