Vegetable Cookery
Class I
Farinaceous or Mealy Substances
Bread of the first order.—Bread of the second order.—Bread of the third kind.—Boiled Grains.—Grains in other forms—baked, parched, roasted, or torrefied.—Hominy.—Puddings proper, 291-308
Class II
Fruits
The large fruits—Apple, Pear, Peach, Quince, etc.—The smaller fruits—Strawberry, Cherry, Raspberry, Currant, Whortleberry, Mulberry, Blackberry, Bilberry, etc., 308-309
Class III
Roots
The Common Potato.—The Sweet Potato, 309-311
Class IV
Miscellaneous Articles of Food
Buds and Young Shoots.—Leaves and Leaf Stalks.—Cucurbitaceous Fruits.—Oily Seeds, etc., 311-312