Ebook: The Cooks Guide, and Housekeeper's & Butler's assistant

Title page ~ Preface ~ Illustrations Service of wines ~ Drinking cups ~ Bills of fare ~ Glossary ~ Index ~
Introduction. The stock pot
Garnishes for entrees or other made dishes
Soups in general
Bread panada and dressed fish in general
Frying batters. Stuffings and seasoning
Appetisers for breakfast or light suppers / salads
Removes in general
Different methods of dressing hams
Removes of venison, red deer and roebuck
Removes of poultry and game
Meat pies and puddings
Entrees or first-course side dishes of pastry &c
Plain entrees or side dishes for every-day fare
Entrees of superior class
Second course roasts
How to dress vegetables
Different methods of dressing eggs
Raised pies and timbales
Cakes in general
Small pastry
Fritters
Souffles and omelets
Different kinds of puddings
Jellies in general
Different kinds of cream
Confectionary and cream
Compotes of fruits for desserts
Dessert cakes
Different kinds of ice
Cold entrees or chicken, lobster, and fish salads, or mayonaises
Different kinds of paste
Various kinds of preserved vegetables
Different kinds of pickles
Cookery for invalids and infants
Jellies and jam
Bon-bons
American drinks
English and foreign summer drinks
Cream Ices
Medicinal drinks
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