CONTENTS.
* * * * *
PART I.
INTRODUCTION.
MISCELLANEOUS OBSERVATIONS FOR THE USE OF THE COOK
* * * * *
CHAPTER I. SOUPS
CHAPTER II. SAUCES AND FORCEMEAT
CHAPTER III. FISH
CHAPTER IV. MEATS AND POULTRY COOKED IN VARIOUS WAYS
CHAPTER V. VEGETABLES, OMELETTES, FONDEAUX, CROQUETTES, RISOLES, &C.
CHAPTER VI. PASTRY
CHAPTER VII. SWEET DISHES, PUDDINGS, JELLIES, CREAMS, CHARLOTTES,
SOUFLES, GATEAUX, TRIFLES, CUSTARDS, CAKES, &C.
CHAPTER VIII. PRESERVES AND BOTTLING
CHAPTER IX. PICKLING
CHAPTER X. RECEIPTS FOR INVALIDS
APPENDIX
THE TOILETTE.
* * * * *
CHAPTER I. THE COMPLEXION, &c., &c.
CHAPTER II. THE HAIR
CHAPTER III. THE TEETH
CHAPTER IV. THE HANDS AND NAILS
CHAPTER V. DRESS
CHAPTER VI. EFFECTS OF DIET ON THE COMPLEXION
CHAPTER VII. INFLUENCE OF THE MIND AS REGARDS BEAUTY
