Kapitel in diesem Buch

1. Frontmatter i
2. Contents vii
3. Acknowledgments ix
4. Introduction xi
5. Glossary xli
6. Bibliography lxxvii
7. Editor’s Note lxxxvii
8. DOMESTIC COOKERY
9. PREFACE 3
10. INTRODUCTORY ADDRESS 7
11. MEATS AND POULTRY 9
12. SOUPS 31
13. FISH, OYSTERS, &c 34
14. VEGETABLES 44
15. BREAD, &c. 57
16. PIES, PUDDINGS, CAKES, &c 83
17. SYRUPS, ICES, &c. 106
18. CAKES 111
19. PRESERVES, JELLIES, &c. 126
20. CORDIALS, WINES, VINEGAR, PICKLES, &o. 147
21. TO CURE BACON, BEEF, PORK, SAUSAGE, &c. 166
22. BUTTER, CHEESE, COFFEE, TEA, &c. 176
23. LARD, TALLOW, SOAP AND CANDLES 185
24. MISCELLANEOUS RECEIPTS 192
25. SIMPLE REMEDIES 226
26. FOOD FOR THE SICK 266
27. DOMESTICS 274
28. REMARKS 279
29. CULTIVATION OF FLOWERS 291
30. INDEX 295