March, 1859.
| | Page |
| [ COUNSELS AND SUGGESTIONS]. | 7 |
| [Chapter without Title] | 12 |
| [OVENS, BREAD], &c. | 21 |
| [BISCUITS, TEA CAKES, GRIDDLE CAKES], &c. | 33 |
| [DIRECTIONS FOR MAKING CAKE]. | 42 |
| [FRUIT CAKES]. | 45 |
| [RAISED CAKES]. | 47 |
| [CUP CAKES]. | 48 |
| [SPONGE CAKES]. | 50 |
| [VARIOUS KINDS OF CAKE]. | 52 |
| [ CREAM CAKES, COOKIES, WAFERS], | |
| KISSES, JUMBLES, GINGERBREAD, ETC. | 55 |
| [FRIED CAKES]. | 59 |
| [ON MAKING PASTRY]. | 62 |
| [PIES]. | 65 |
| [DIRECTIONS ABOUT PUDDINGS]. | 72 |
| [PUDDINGS WITHOUT EGGS]. | 84 |
| [DUMPLINGS, FLUMMERIES, AND OTHER] | |
| INEXPENSIVE ARTICLES FOR DESSERT. | 87 |
| [SWEET DISHES]. | 91 |
| [DIRECTIONS FOR MAKING ICES]. | 96 |
| [FRUIT ICES]. | 97 |
| [TO PRESERVE FRUIT AND MAKE JELLIES]. | 100 |
| [BAKED AND STEWED FRUITS]. | 114 |
| [HOW TO SELECT AND TAKE CARE OF BEEF], | |
| MUTTON, LAMB, VEAL, AND PORK. | 117 |
| [STOCK FOR GRAVIES AND SOUPS]. | 120 |
| [ON ROASTING MEAT]. | 121 |
| [ON BOILING MEAT]. | 122 |
| [DIRECTIONS FOR MAKING GRAVIES]. | 123 |
| [STUFFING OR DRESSING OF VARIOUS KINDS]. | 125 |
| [VEGETABLES AND SAUCES APPROPRIATE TO] | |
| DIFFERENT MEATS. | 126 |
| [DIRECTIONS FOR COOKING MEATS]. | 127 |
| [TO LAY MEAT AND POULTRY ON THE DISH FOR THE TABLE]. | 139 |
| [TO SELECT POULTRY AND PREPARE IT FOR BEING COOKED]. | [140] |
| [SOUPS]. | 147 |
| [EGGS]. | 151 |
| [DIRECTIONS RESPECTING FISH]. | 153 |
| [DIRECTIONS FOR SALTING MEAT, FISH], &c. | 163 |
| [TOMATOES]. | 167 |
| [ON COOKING VEGETABLES]. | 171 |
| [PICKLES]. | 180 |
| [TEA, COFFEE, CHOCOLATE, COCOA], ETC. | 184 |
| [CONVENIENT COMMON DISHES, AND WAYS OF USING REMNANTS]. | 187 |
| [THE CARE OF MILK, AND MAKING BUTTER]. | 199 |
| [ON MAKING CHEESE]. | 203 |
| [FOOD AND DRINKS FOR THE SICK, AND FOR INFANTS]. | 205 |
| [MISCELLANEOUS RECEIPTS AND DIRECTIONS]. | 212 |
| [DIRECTIONS ABOUT WASHING], &c. | 228 |
| [GENERAL INDEX]. | 249 |