nd broiled?

10. How are potatoes cooked?

11. How are dried leguminous vegetables cooked?

12. How is rice boiled dry?

13. How is macaroni boiled?

14. How are white and brown sauces made?

15. Give plain salad-dressing and mayonnaise.

16. How are beef tea and chicken broth made?

17. Give receipts for plain omelet and omelette soufflee.

18. How are bread, biscuit, and rolls made?

19. How is pie-crust made?

20. Rule for puff paste?

21. How should you furnish a kitchen?

22. What are the best kinds of cooking utensils?

END.

BIBLIOGRAPHY.

THE CHEMISTRY OF COOKERY. By W. Mattieu Williams.

THE PERFECT WAY IN DIET. By Dr. Anna Kingsford.

FOODS. By Edward Smith.

FRUITS, AND HOW TO USE THEM. By Hester M. Poole.

EATING FOR STRENGTH. Dr. M.L. Holbrook.

FRUIT AND BREAD. By Gustav Schlickeyesen. Translated by Dr. M.L. Holbrook.

FOOD AND FEEDING. By Sir Henry Thompson.

MRS. LINCOLN'S BOSTON COOK BOOK. What to Do and What not to Do in Cooking.

JUST HOW. By Mrs. A.D.T. Whitney.

MRS. RORER'S PHILADELPHIA COOK BOOK.

PRACTICAL COOKING AND DINNER-GIVING. Mrs. Henderson.

IN THE KITCHEN. By Mrs. E.S. Miller.

GOOD LIVING. A Practical Cook Book for Town and Country. By Sara Van Buren
Brugiere.

FRENCH DISHES FOR AMERICAN TABLES. By Pierre Caron.

CUISINE CLASSIQUE. Urbain-Dubois.

CAREME.

GOUFFE.

SOYER.

DIET FOR THE SICK. A Treatise on the Values of Foods, their Application to
Special Conditions of Health and Disease, and on the Best Methods of their
Preparation. By Mrs. Mary E. Henderson.

Cookery-Books at discretion.

INDEX.

PART II.

Apple Dumplings, 239.
float, 246.
water, 269.

Artichokes, 206.

Asparagus, 205.

Authorities for reference, 286.

Beans, string, 203.
shelled, 203.

Beef _a la mode_, 147.
corned, 149.
frizzled, 190.
juice, 266.
rolls, 153.
sandwich, 267.
steak, 158.
steak for sick, 268.
tea or essence, 262.
tea for convalescents, 262.
Virginia fashion, 148.

Beets, 199.

Bibliography, 288.

Birds, 164.

Biscuit, baking-powder, 216.
beaten, 216.
soda and cream of tartar, 215.

Blancmange, 246.

Boiled meats and stews, 146

Bread-making and flour, 208.

Bread, 210.
brown, 214.
cake, 227.
corn, 218.
graham, 212.
pancakes, 221.
rye, 213.
sour, 220.
to use dry, 220.
to freshen stale, 221.

Breakfast puffs or popovers, 217.

Brown-bread brew