se luncheon for small
families.--Potted meats (recipes).--Anchovy butter.--A new
omelet.--Potato snow.--Lyonnaise potatoes 35

CHAPTER VI.

A CHAPTER ON GENERAL MANAGEMENT IN VERY SMALL FAMILIES.

How to have little dinners.--Hints for bills of fare,
etc.--Filet de b[oe]uf Chateaubriand (recipe).--What to do
with the odds and ends.--Various recipes.--Salads.--Recipes 47

CHAPTER VII.

FRYING.

Why you fail.--Panure or bread-crumbs, to prepare.--How to
prepare flounders as filets de sole.--Fried oysters.--To
clarify dripping for frying.--Remarks.--Pate a frire a la
Careme.--Same, a la Provencale.--Broiling 55

CHAPTER VIII.

ROASTING 62

CHAPTER IX.

BOILING AND SOUPS.

Boiling meat.--Rules for knowing exactly the degrees of
boiling.--Vegetables.--Remarks on making soup.--To clear
soup.--Why it is not clear.--Coloring
pot-au-feu.--Consomme.--_Creme de celeri_, a little known
soup.--Recipes 65

CHAPTER X.

SAUCES.

Remarks on making and flavoring sauces.--Espagnole or
brown sauce as it should be.--How to make fine white sauce 70

CHAPTER XI.

WARMING OVER.

Remarks.--Salmi of cold meats.--B[oe]uf a la
jardiniere.--B[oe]uf au gratin.--Pseudo-beefsteak.
--Cutlets a la jardiniere.--Cromesquis of lamb.--Sauce
piquant.--Miroton of beef.--Simple way of warming a
joint.--Breakfast dish.--Stuffed beef.--Beef olives.--Chops
a la poulette.--Devils.--Mephistophelian sauce.--Fritadella,
twenty recipes in one 72

CHAPTER XII.

ON FRIANDISES.

Biscuit glacee at home (recipes).--Iced souffles
(recipes).--Baba and syrups for it (recipe).--Savarin and
syrup (recipes).--Bouchees de dames.--How to make
Curacoa.--Maraschino.--Noyeau 84

CHAPTER XIII.

FRENCH CANDIES AT HOME.

How to make them.--Fondants.--Vanilla.--Almond
cream.--Walnut cream.--Tutti frutti.--Various candies
dipped in cream.--Chocolate creams.--Fondant
panache.--Punch drops 91

CHAPTER XIV.

FOR PEOPLE OF VERY SMALL MEANS.

Remarks.--What may be made of a soup bone.--Several very
economical dishes.--Pot roasts.--Dishes requiring no