Then follows a chapter on "Kitchen Utensils," in which about every known article of kitchen furniture and equipment (when the book was written) is described and illustrated. This includes the cold storage department, as well. Next comes the department of "Soups," of which the making of two hundred kinds is explained. This is followed by "Sauces—Stocks, Essences and Auxiliaries," for which 251 recipes are given. Following the sauces is a department of "garnishings," for which there are 133 recipes. Next is a chapter on "Side Dishes," in which recipes for 63 cold and 158 hot are given. Then follows a chapter on "Mollusks and Crustaceans," with 101 recipes. A chapter on "Fish" comes next with 218 recipes. This is followed with chapters on "Beef," 165 recipes; "Veal," 165 recipes; "Mutton," 75 recipes; "Lamb," 109 recipes; "Pork," 48 recipes; "Poultry," 224 recipes; and "Game," 163 recipes. As yet we have got only about half way through the book. The next chapter is headed "Miscellaneous Entrees," and gives 198 recipes. Next is a department of "Cold Service," including garnishings for cold dishes, the making of cooked salads, cooked and raw vegetable salads, green salads, etc. There are 267 recipes in this department. Following comes a chapter on "Vegetables," with 172 recipes. Then one on "Eggs," with 100 different ways of cooking. Then comes a chapter headed "Farinaceous," with 37 recipes. This is followed with "Sweet Entremets," of which there are recipes for 134 hot and 99 cold.
We now come to the "Pastry," beginning with large cakes for entremets, 40 recipes; breakfast cakes, 19 recipes; small cakes for entremets, 52 recipes; tea cakes, 24 recipes; and fancy cakes, 40 recipes.
Next is the "Bakery" department with 17 recipes, together with full information regarding utensils, yeast, ferment, leaves, etc., etc.
Then follows a chapter on "Ices," including "Iced Drinks," with 189 recipes. Following this is a department of "Confectionery," with 90 recipes, including large pieces, candies, preserves, salted almonds, cheeses and fresh fruits, chocolate, coffees, raccahout, teas, etc.
Then follows a very interesting chapter on "Wines," with information regarding the care of bottling, clarifying, decanting, and freezing; punches, dessert, drinks, etc.
This is followed with a pictorial display of "last century" tables, and a "Collection of Delmonico's Menus," occupying 64 pages of the book.
The volume ends with a comprehensive index occupying 44 double column pages.
The book is profusely illustrated—there being no less than 806 cuts interspersed among the reading matter. The pictures are very good of their kind, too. Another most excellent feature of this great cook book is that every recipe in it appears under a good, honest English name, alongside of which is the translation of it into the French.
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