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.