general contents

Title page Preface

1. the mistress 2. the housekeeper. 3. arrangement and economy of the kitchen. 4. introduction to cookery. 5. general directions for making soups. 6. Fruit and vegetable soups. 7. Fish. 8. fish recipes. 9. sauces, pickles, gravies, and forcemeats. general remarks. 10. sauces, pickles, gravies, and forcemeats. 11. various modes of cooking meat. 12. general observations on quadrupeds. 13. beef, recipes. 14. general observations on the sheep and lamb. 15. mutton and lamb, recipes. 16. general observations on the common hog. 17. pork and bacon recipes. 18. general observations on the calf. 19. Veal recipes. 20. general observations on birds. 21. poultry, recipes. 22. general observations on game. 23. game, recipes. 24. general observations on vegetables. 25. vegetables, recipes. 26. general observations on puddings and pastry. 27. puddings & pastry, recipes 28. general observations on creams, jellies, soufflãs, omelets, and sweet dishes. 29 creams, jellies &c., recipes. 30. general observations on preserves, confectionery, ices, and dessert dishes. 31. preserves, confectionery &c., recipes. 32. general observations on milk, butter, cheese, and eggs. 33. milk, butter, cheese, eggs, recipes. 34. general observations on bread, biscuits, and cakes. 35. bread, biscuits & cakes, recipes. 36. general observations on beverages. 37. beverages, recipes. 38. invalid cookery. 39. recipes for the invalid. 40. dinners and dining. 41. domestic servants. 42. the rearing and management of children, and diseases of infancy and childhood. 43. the doctor 44. legal memoranda