PREFACE.
I.—THE USES AND ABUSES OF A FRYING-PAN.
II.—KITCHEN ECONOMY.
III.—LITTLE EXTRAVAGANCIES OF THE TABLE.
IV.—COLD LEG OF MUTTON.
V.—HOW TO MAKE DISHES LOOK NICE.
VI.—BREAKFAST DISHES.
VII.—HOW TO GIVE A NICE LITTLE DINNER.
VIII.—HOW TO GIVE A NICE LITTLE SUPPER.
IX.—SPRING DISHES.
X.—SAVOURY SUMMER DISHES.
XI.—SALADS, AND HOW TO MAKE THEM.
XII.—PICNIC DAINTIES.
XIII.—COOLING DRINKS.
XIV.—GAME AND GRAVY.
HOW TO COOK HARE.
XV.—FOOD FOR COLD WEATHER.
XVI.—CHRISTMAS DINNERS.
CHRISTMAS CHEER.
XVII.—TURTLE SOUP.
XVIII.—FISH DINNERS.
XIX.—WEDDING BREAKFASTS.
XX.—FOOD FOR INVALIDS.
INDEX.
