Soups—Consommè—Vermicelli and Macaroni Soup—Rice and Tomato Soup—Scotch Broth without Meat—Scotch Broth with Meat—Spinach Soup—Sorrel Soup—Pea Soup—Lentil Soup 22

CHAPTER III.
Fish.

Baked Blackfish—Broiled Shad with Maître d'hotel Butter—Fried Smelts—Fillet of Sole au gratin—Fish Chowder, St. James style—Club House Fish Cakes—Sardine Sandwiches—Warmed up Boiled Fish, with Dutch Sauce31

CHAPTER IV.
Relishes.

Anchovies—Sardines—Pickled Herrings—Scalloped Oysters—Welsh Rarebit—Golden Buck—Mock Crab—English Bread and Butter—Epicurean Butter37

CHAPTER V.
Side Dishes or Entrées.

Beef Steak, with Parisian Potatoes—Plain Rump Steak—Portuguese Beef—Bubble and Squeak—Stewed Kidneys—Haricot or Stew of Mutton—Epigramme of Lamb with Piquante Sauce—Spanish Sauce—Kromeskys with Spanish Sauce—Sheep's Tongues with Spinach—Broiled Sheep's Kidneys—Liver Rolls—Fried Brains with Tomato Sauce—Calf's Liver larded—Blanquette of Veal—Stuffed Breast of Veal—Pork Cutlets with Robert Sauce—Pork Chops with Curry—Broiled Pigs' Feet—English Pork Pie—Fried Chicken, Spanish Style—Chicken Fricassee—Grilled Fowl—Minced Chicken with Macaroni—Broiled Pigeons—Salmi of Duck—Civet of Hare—Jugged Hare—Stuffed Eggs—How to make Omelettes—Plain Omelette—Omelette with fine Herbs—Omelette with Ham—Omelette with Oysters—Omelette with Mushrooms—Spanish Omelette—Oriental Omelette—Omelette with Preserves—How to cook Macaroni—Macaroni with Béchamel Sauce—Macaroni Milanaise Style—Macaroni with Tomato Sauce—Timbale of Macaroni, with Vanilla Cream Sauce41

CHAPTER VI.
Large Roasts.

Roast Beef with Yorkshire Pudding—Roast Loin of Veal stuffed—Roast Lamb with Mint Sauce—Roast Pork with Apple Sauce—Roast Turkey with Cranberry Sauce—Roast Chicken with Duchesse Potatoes—Roast Duck with Watercresses—Roast Goose with Onion Sauce—Roast Wild Duck—Roast Partridge with Bread Sauce68

CHAPTER VII.
Boiled Meats.

Leg of Mutton with Caper Sauce—Boiled Ham with Madeira Sauce—À la mode Beef—Boiled Fowl with Oyster Sauce78

CHAPTER VIII.
Salads and Salad Sauces.

Spring Salad—Watercress Salad—Mint Salad—Cauliflower Salad—Dandelion Salad—Asparagus Salad—Shad-roe Salad—Green Pea Salad—Orange Salad—Spinach Salad—Tomato Salad—Nasturtium Salad—Cream Dressing—English Salad Sauce—Remolade—Sweet Sauce—Piquante Salad Sauce—Green Remolade—Oil Sauce—Ravigote Sauce—Egg Dressing—Anchovy Salad Sauce—Swiss Dressing—Spring Dressing—Mayonnaise—Hot Salad Sauce—Romaine Salad Dressing83

CHAPTER IX.
Vegetables.

Asparagus with Melted Butter—Green Peas—String Beans—Baked Beets—Brussels Sprouts—Stuffed Cabbage—Red Cabbage—Baked Cauliflower—Baked Turnips—Glazed Onions—Mushroom Pudding—Boiled Potatoes—Lyonnaise Potatoes—Stuffed Potatoes—Potato Snow—Bermuda Potatoes—Broiled Potatoes—Saratoga Potatoes—Broiled Tomatoes—Stuffed Tomatoes—Fried Beans—Ham and Beans—Kolcannon—Carrot Stew—Baked Mushrooms—Stuffed Lettuce—Stewed Parsnips91

CHAPTER X.
Cheap Dishes without Meat.

Potato Soup—Crowdie—Peas-pudding—Red Herrings with Boiled Potatoes—Oatmeal Porridge—Cheese Pudding—Polenta—Fish Pudding—Lentils—Stewed Lentils—Fried Lentils—Norfolk Dumplings—Salt Cod with Parsnips—Pickled Mackerel—Potato Pudding101

CHAPTER XI.
Cheap Dishes with Meat.

Three Dishes from a Neck of Mutton—Barley Broth with Vegetables—Mutton Stew—Fried Pudding—Neck of Pork Stuffed—Pigs' Feet Fried—Pigs' Tongue and Brains—Roast Tripe—Ragout of Haslet—Cock-a-leeky—Italian Cheese—Gammon Dumpling—Toad-in-the-hole—Bacon Roly-Poly—Baked Ox-heart—Tripe and Onions—Peas and Bacon—Pot-au-Feu—Ragout of Mutton107

CHAPTER XII.
The Children's Chapter.

Oatmeal Porridge—A good Breakfast—Stewed Fruit—Ripe Currants—Blackberry Jam—Baked Fruit—Broiled Chops—Beefsteak—Broiled Chicken—Boiled Eggs—Baked Potatoes—Boiled Potatoes—Apple Cake—Fruit Farina—Plain Cookies—Plain Gingerbread—Strawberry Shortcake—Apple Custar116

CHAPTER XIII.
Cookery for Invalids.

Gruels—Arrowroot Gruel—Arrowroot Jelly—Arrowroot Wine Jelly—Calf's-foot Jelly—Sago Gruel—Sago Milk—Tapioca Jelly—Rice Caudle—Refreshing Drinks—Filtered Water—Jelly Water—Flaxseed Lemonade—Barley Water—Nourishing Drinks—Iceland Moss—Chocolate—Egg Broth—Egg Tea—Very Strong Beef Tea—Quick Beef Tea—Farina Gruel—Nutritious Foods—Bread Jelly—Crackers and Marmalade—Chicken Jelly—Chicken Broth—Beefsteak Juice—Salmon Steak—Broiled Oysters125

CHAPTER XIV.
Bread.