class="tdr">42
| FRUIT CAKES. |
45 |
| RAISED CAKES. |
47 |
| CUP CAKES. |
48 |
| SPONGE CAKES. |
50 |
| VARIOUS KINDS OF CAKE. |
52 |
| CREAM CAKES, COOKIES, WAFERS, |
|
| KISSES, JUMBLES, GINGERBREAD, ETC. |
55 |
| FRIED CAKES. |
59 |
| ON MAKING PASTRY. |
62 |
| PIES. |
65 |
| DIRECTIONS ABOUT PUDDINGS. |
72 |
| PUDDINGS WITHOUT EGGS. |
84 |
| DUMPLINGS, FLUMMERIES, AND OTHER |
|
| INEXPENSIVE ARTICLES FOR DESSERT. |
87 |
| SWEET DISHES. |
91 |
| DIRECTIONS FOR MAKING ICES. |
96 |
| FRUIT ICES. |
97 |
| TO PRESERVE FRUIT AND MAKE JELLIES. |
100 |
| BAKED AND STEWED FRUITS. |
114 |
| HOW TO SELECT AND TAKE CARE OF BEEF, |
|
| MUTTON, LAMB, VEAL, AND PORK. |
117 |
| STOCK FOR GRAVIES AND SOUPS. |
120 |
| ON ROASTING MEAT. |
121 |
| ON BOILING MEAT. |
122 |
| DIRECTIONS FOR MAKING GRAVIES. |
123 |
| STUFFING OR DRESSING OF VARIOUS KINDS. |
125 |
| VEGETABLES AND SAUCES APPROPRIATE TO |
|
| DIFFERENT MEATS. |
126 |
| DIRECTIONS FOR COOKING MEATS. |
127 |
| TO LAY MEAT AND POULTRY ON THE DISH FOR THE TABLE. |
139 |
| TO SELECT POULTRY AND PREPARE IT FOR BEING COOKED. |
140 |
| SOUPS. |
147 |
| EGGS. |
151 |
| DIRECTIONS RESPECTING FISH. |
153 |
| DIRECTIONS FOR SALTING MEAT, FISH, &c. |
|