Contents
Introduction 7
1. How to Use the Recipes 9
2. Glossary of Cooking Terms 18
3. Seasoning and Serving 2 5
4. Kitchen Equipment 28
5. Stocks and Soups 36
6. Sauces 49
7. Stuffings and Forcemeats 71
8. Fats and Frying 76
9. Milk, Cream, and Cheese 87
10. Eggs 100
11. Fish 119
12. Meat, Poultry, and Game 155
13. Vegetables, Herbs, and Salads 216
14. Fruit and Nuts 269
15. Cereals and Starch Foods 287
16. Sugar, Sweets, Icings, and Cake Fillings 305
17. Jellies and Aspic 320
18. Cakes, Puddings, Pastry, and Batters 329
19. Bread and Sandwiches 399
20. Beverages 414
21. Ice-Cream and Frozen Puddings 424
22. Hors-d'oeuvre and Savouries 431
23. Planning and Preparing Meals 445
Index 458
USING THE INDEX
The easiest and quickest way of finding any information in this book is to look in the Index. Here you will find all the ways of Cooking any particular type of food grouped together. For example, under “C' will be found all recipes using, as a principal ingredient, Celery, Cheese, Chicken, Chocolate, Cocoa, Coffee, and so on.
As the method I have used in this book does not lend itself to a separate section on puddings, you will fınd all the recipes suitable for puddings given in the Index under “P°.