The Pantry.—Bread-making; Ovens and Pyrometers; Yeast; German Yeast; Biscuits; Cakes; Fancy Breads; Buns
The Kitchen.—On Fitting Kitchens; a description of the best Cooking Ranges, close and open; the Management and Care of Hot Plates, Baking Ovens, Dampers, Flues, and Chimneys; Cooking by Gas; Cooking by Oil; the Arts of Roasting, Grilling, Boiling, Stewing, Braising, Frying
Receipts for Dishes.—Soups, Fish, Meat, Game, Poultry, Vegetables, Salads, Puddings, Pastry, Confectionery, Ices, &c., &c.; Foreign Dishes
The Housewife’s Room.—Testing Air, Water, and Foods; Cleaning and Renovating; Destroying Vermin