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

Description

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 Advertisments