- 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
Covered garbage-pail
Waste-paper basket
Broom
Dust-pan and brush
Long-handled mop
Dish-towel rack
Roller-towel rack
6 dish-towels
2 roller-towels
2 dish-cloths
2 large dish-pans
Dish-mop
Metal dish-cloth
Wire dish-drainer
Soap-shaker
Sink-strainer
Soap-dish
2 asbestos holders
2 asbestos mats
Bread-and-cake box
Scales
Can-opener
Corkscrew
Scissors
Large salt-shaker
Large pepper-shaker
