30.—GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONERY, ICES, AND DESSERT DISHES.
31.—RECIPES.
32.—GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS.
33.—RECIPES.
34.—GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES.
35.—RECIPES.
36.—GENERAL OBSERVATIONS ON BEVERAGES.
37.—RECIPES.
38.—INVALID COOKERY.
39.—RECIPES.