- 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
Bread-board
Rolling-pin
Flour-sifter
2 mixing bowls—large and small
Measuring-cup
Set of measuring-spoons
Wire egg-beater
Dover egg-beater
Lemon-squeezer
Potato-ricer
Grater
Strainer
Colander
Food-chopper
Small chopping-bowl and knife
Doughnut-cutter
Biscuit-cutter
Cookie-cutter
Apple-corer
2 tablespoons
2 enamelled mixing-spoons
Wooden cake-spoon
2 teaspoons
Vegetable-knife
Palette-knife
Bread-knife
Grapefruit-knife
2 forks
Long-handled meat-fork
