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CONTENTS
PART II
RECIPES AND MODES OF PROCEDURE
CHAPTER XI
page
HORS-D’ŒUVRES . . . 137
CHAPTER XII
EGGS . . . 164
CHAPTER XIII
SOUPS . . . 197
CHAPTER XIV
FISH . . . 260
CHAPTER XV
RELEVES AND ENTRGEES OF BUTCHER'S MEAT . . . 352
CHAPTER XVI
RELEVES AND ENTREES OF POULTRY AND GAME . . . 473
CHAPTER XVII
ROASTS AND SALADS) . . . 605
CHAPTER XVIII
VEGETABLES AND FARINACEOUS PRODUCTS . . . 624
CHAPTER XIX
SAVORIES . . . 678
CHAPTER XX
ENTREMETS. (SWEETS) . . . 687
CHAPTER XXI
ICES AND SHERBETS . . . 788
CHAPTER XXII
DRINKS AND REFRESHMENTS . . . 816
CHAPTER XXIII
FRUIT-STEWS AND JAMS . . . 820
