Choice Cookery

About this eBook

Author

Owen, Catherine, -1889

Credits

Produced by Julia Miller and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

26311

Project Gutenberg

https://www.gutenberg.org/ebooks/26311

Release Date

August 14, 2008

Copyright

Public domain in the USA.

Contents

1. 1.CHOICE COOKERY
2. 2.PREFACE.
3. 3.CONTENTS.
4. 4.CHOICE COOKERY.
5. 5.I. INTRODUCTION.
6. 6.II. SAUCES.
7. 7.III. WHITE SAUCES.
8. 8.IV. BROWN SAUCES.
9. 9.V. COLD SAUCES.
10. 10.VI. SOUPS.
11. 11.VII. FISH ENTRÉES.
12. 12.VIII. VARIOUS WAYS OF SERVING OYSTERS.
13. 13.IX. VARIOUS CULINARY MATTERS.
14. 14.X. ENTRÉES.
15. 15.XI. ENTRÉES OF MUTTON CUTLETS OR CHOPS. — ENTRÉES OF SWEETBREADS.
16. 16.XII. ON THE MANNER OF PREPARING CROQUETTES, CUTLETS, KROMESKIES, RISSOLES, AND CIGARETTES.
17. 17.XIII. PATTIES.
18. 18.XIV. ENTRÉES.
19. 19.XV. ENTRÉES.— Continued.
20. 20.XVI. ENTRÉES.— Continued.
21. 21.XVII. COLD ENTRÉES, OR CHAUDFROIDS.
22. 22.XVIII. COLD ENTRÉES.
23. 23.XIX. GALANTINES, BALLOTINES, ETC.
24. 24.XX. HOW TO “FILLET.”—COLD GAME PIES.
25. 25.XXI. GARNISHES.
26. 26.XXII. VARIOUS WAYS OF SERVING VEGETABLES.
27. 27.XXIII. JELLIES.
28. 28.XXIV. JELLIES.— Continued.
29. 29.XXV. COLD SWEETS.—CREAMS.
30. 30.XXVI. CREAMS AND FROZEN PUDDINGS.
31. 31.XXVII. ICED PUDDINGS.
32. 32.XXVIII. ICE-CREAMS AND WATER-ICES.
33. 33.XXIX. MISCELLANEOUS SWEETS.
34. 34.XXX. MISCELLANEOUS SWEETS.— Continued.
35. 35.XXXI. MISCELLANEOUS SWEETS.— Continued.
36. 36.XXXII. FINE CAKES AND SAUCES. — FRENCH SWEET SAUCES FOR PUDDINGS, ETC.
37. 37.XXXIII. SALADS AND CHEESE DISHES.
38. 38.INDEX.
39. 39.MISS CORSON’S FAMILY LIVING ON $500 A YEAR.
40. 40.MRS. SHERWOOD’S MANNERS AND SOCIAL USAGES IN AMERICA.
41. 41.BOOKS FOR THE HOUSEHOLD.

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