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Classic
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page VII
S.--PASTRY, CAKES, ETC.
I. Cakes. 92 receipts . . . . . . . . . 370-400
II. Tarts, Cookies, etc. 38 receipts . . 400-410
III. Cakes baked in Butter and Lard and
Oil. 15 receipts . . . . . . . . . 410-425
T.--PRESERVED AND DRIED FRUITS AND
VEGETABLES. Rules . . . . . . . . . . 416-418
I. Fruits preserved in French Brandy.
7 receipts . . . . . . . . . . . . 418-419
II. Preserved Fruits. 33 receipts . . . 419-427
III. Fruits preserved in Sugar and Vin-
egar. 6 receipts . . . . . . . . . 427-429
IV. Pickled Vegetables 12 receipts . . . 429-433
U.--DRIED AND PICKLED VEGETABLES. 13
receipts . . . . . . . . . . . . . . . 434-438
V.--BEVERAGES, CORDIALS, ETC.
I. Beverages. 56 receipts . . . . . . 439-451
II. Liquors and Cordials. 11 receipts . 452-453
W.--PRESSED AND SMOKED MEATS, MEAT
JELLIES, ETC. 13 receipts . . . . . . 454-458
Z.--FRUIT WINE AND VINEGAR. 7 receipts . . 459-462
The American Kitchen.
Soups. 10 receipts . . . . . . . . . . . . 463-465
Vegetables. 12 receipts . . . . . . . . . 465-470
Meats. 20 receipts . . . . . . . . . . . . 470-476
Fish. 13 receipts . . . . . . . . . . . . 476-480
Shell Fish. 8 receipts . . . . . . . . . . 480-481
Poultry. 8 receipts . . . . . . . . . . . 481-483
Bread, Fritters, Crullers, etc. 27 receipts 483-489
Cakes, Cookies, etc. 52 receipts . . . . . 489-498
Pies and Puddings. 20 receipts . . . . . . 499-504
Preserves, Jellies and Pickles. 30 receipts 504-513
Beverages, Candies, etc. 10 receipts . . . 513-516
TABLE OF MEASURES. TIME TABLE FOR
COOKING . . . . . . . . . . . . . . . . 517
VOCABULARY OF CULINARY TERMS . . . . . . . . 518-520
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Classic
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