Choice Cookery
by Catherine Owen
Read Choice Cookery by Catherine Owen online, free: 37 chapters, public domain, on Papyras.
Contents
- Preface
- I. Introduction
- II. Sauces
- III. White Sauces
- IV. Brown Sauces
- V. Cold Sauces
- VI. Soups
- VII. Fish Entrées
- VIII. Various Ways of Serving Oysters
- IX. Various Culinary Matters
- X. Entrées
- XI. Entrées of Mutton Cutlets or Chops
- XII. On the Manner of Preparing Croquettes, Cutlets, Kromeskies, Rissoles, and Cigarettes
- XIII. Patties
- XIV. Entrées
- XV. Entrées.— Continued
- XVI. Entrées.— Continued
- XVII. Cold Entrées, or Chaudfroids
- XVIII. Cold Entrées
- XIX. Galantines, Ballotines, Etc
- XX. How to “Fillet.”—Cold Game Pies
- XXI. Garnishes
- XXII. Various Ways of Serving Vegetables
- XXIII. Jellies
- XXIV. Jellies.— Continued
- XXV. Cold Sweets.—Creams
- XXVI. Creams and Frozen Puddings
- XXVII. Iced Puddings
- XXVIII. Ice-Creams and Water-Ices
- XXIX. Miscellaneous Sweets
- XXX. Miscellaneous Sweets.— Continued
- XXXI. Miscellaneous Sweets.— Continued
- XXXII. Fine Cakes and Sauces
- XXXIII. Salads and Cheese Dishes
- Miss Corson’s Family Living on $500 a Year
- Mrs. Sherwood’s Manners and Social Usages in America
- Books for the Household