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Choice Cookery

by Catherine Owen

36 sections · Download EPUB

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  1. 1Preface
  2. 2I — Introduction
  3. 3II — Sauces
  4. 4III — White Sauces
  5. 5IV — Brown Sauces
  6. 6V — Cold Sauces
  7. 7VI — Soups
  8. 8VII — Fish Entrées
  9. 9VIII — Various Ways of Serving Oysters
  10. 10IX — Various Culinary Matters
  11. 11X — Entrées
  12. 12XI — Entrées of Mutton Cutlets or Chops
  13. 13XII — On the Manner of Preparing Croquettes, Cutlets, Kromeskies, R…
  14. 14XIII — Patties
  15. 15XIV — Entrées
  16. 16XV — Entrées — Continued
  17. 17XVI — Entrées — Continued
  18. 18XVII — Cold Entrées, or Chaudfroids
  19. 19XVIII — Cold Entrées
  20. 20XIX — Galantines, Ballotines, etc.
  21. 21XX — How to “Fillet.” — Cold Game Pies
  22. 22XXI — Garnishes
  23. 23XXII — Various Ways of Serving Vegetables
  24. 24XXIII — Jellies
  25. 25XXIV — Jellies — Continued
  26. 26XXV — Cold Sweets — Creams
  27. 27XXVI — Creams and Frozen Puddings
  28. 28XXVII — Iced Puddings
  29. 29XXVIII — Ice-Creams and Water-Ices
  30. 30XXIX — Miscellaneous Sweets
  31. 31XXX — Miscellaneous Sweets — Continued
  32. 32XXXI — Miscellaneous Sweets — Continued
  33. 33XXXII — Fine Cakes and Sauces
  34. 34XXXIII — Salads and Cheese Dishes
  35. 35Miss Corson’s Family Living on $500 a Year
  36. 36Mrs. Sherwood’s Manners and Social Usages in America

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