CHAP.

I.—THE MISTRESS.
2.—THE HOUSEKEEPER.
3.—ARRANGEMENT AND ECONOMY OF THE KITCHEN.
4.—INTRODUCTION TO COOKERY.
5.—GENERAL DIRECTIONS FOR MAKING SOUPS.
6.—RECIPES.
7.—THE NATURAL HISTORY OF FISHES.
8.—RECIPES.
9.—SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.—GENERAL REMARKS.