Directions for Cookery, in its Various Branches

About this eBook

Author

Leslie, Eliza, 1787-1858

Credits

Produced by Digital & Multimedia Center, Michigan State University Libraries; Steve Schulze, and the Online Distributed Proofreading Team.

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

9624

Project Gutenberg

https://www.gutenberg.org/ebooks/9624

Release Date

January 1, 2006

Copyright

Public domain in the USA.

Contents

1. 1.Directions for Cookery, in its Various Branches — by Eliza Leslie — TENTH EDITION, WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS. — 1840. — GENERAL CONTENTS.
2. 2.PREFACE
3. 3.INTRODUCTORY HINTS. — WEIGHTS AND MEASURES.
4. 4.DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES.
5. 5.SOUPS.
6. 6.FISH.
7. 7.SHELL FISH
8. 8.DIRECTIONS FOR COOKING MEAT. — BEEF.
9. 9.VEAL.
10. 10.MUTTON AND LAMB.
11. 11.PORK, HAM, ETC.
12. 12.VENISON, ETC.
13. 13.POULTRY, GAME, ETC.
14. 14.GRAVY AND SAUCES.
15. 15.PLAIN SAUCES.
16. 16.STORE FISH SAUCES. — CATCHUPS.
17. 17.FLAVOURED VINEGARS.
18. 18.MUSTARD AND PEPPER.
19. 19.VEGETABLES
20. 20.EGGS, ETC.
21. 21.PICKLING
22. 22.SWEETMEATS.
23. 23.PASTRY, PUDDINGS, ETC.
24. 24.SYLLABUB, OR WHIPT CREAM.
25. 25.CAKES, ETC.
26. 26.WARM CAKES FOR BREAKFAST AND TEA.
27. 27.DOMESTIC LIQUORS ETC.
28. 28.PREPARATIONS FOR THE SICK.
29. 29.PERFUMERY, ETC.
30. 30.MISCELLANEOUS RECEIPTS.
31. 31.ADDITIONAL RECEIPTS.
32. 32.ANIMALS
33. 33.INDEX

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