PART II

CHAPTER I METHODS OF COOKING EXPLAINED 67 II SOUPS 84 III FISH 112 IV MEATS 145 V POULTRY AND GAME 179 VI VEGETABLES 200 { FARINACEOUS FOODS USED AS VEGETABLES 222 VII { MACARONI 224 { CEREALS 227 VIII A GROUP OF RECEIPTS FROM A NEW ENGLAND KITCHEN 229 { DISTINCTIVELY SOUTHERN DISHES 246 IX { VERY INEXPENSIVE DISHES 249 { MISCELLANEOUS RECEIPTS 257 X EGGS 261 XI SAUCES 275 { ENTREES 292 XII { TERRAPIN, FROGS' LEGS 311 { MUSHROOMS 314 XIII ASPIC JELLY, FANCY MOLDING, SUPPORTS 321 XIV CHAFING-DISH RECEIPTS 329 XV BREAD 338 XVI { SANDWICHES AND CANAPES 364 { CHEESE AND CHEESE DISHES 369 XVII SALADS 374 XVIII COLD DESSERTS 386 XIX { HOT DESSERTS 421 { PUDDING SAUCES 444 XX { PIES 450 { PUFF PASTE 457 XXI { CAKE 462 { ICING AND DECORATING CAKES 483 XXII ICE-CREAMS, WATER-ICES, PARFAITS, MOUSSES, PUNCHES 488 XXIII BOILING SUGAR AND MAKING CANDIES 510 XXIV FRUITS, COOKED AND FRESH 529 XXV COMPOTES, PRESERVING AND CANNING, PICKLES 535 XXVI BEVERAGES 548 XXVII WINES 560

THE CENTURY COOK BOOK

THE CENTURY COOK BOOK