- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Index
- About This Digital Edition
Teakettle
Coffee percolator
Double-boiler
Teapot
Steel frying-pan with cover
Enamelled frying-pan
3 covered saucepans—small, medium, and large
Steamer
Roasting-pan
Broiler
Iron frying-kettle
2 covered baking-dishes or casseroles—small and medium-sized
2 small individual baking-dishes
Bread-pan
Cake-pan with center tube
3 layer-cake pans
Pie-pan
Muffin-pan
Griddle
Perforated spoon
Omelette-turner
