Sponge for bread.--One cause of failure.--Why home-made bread often has a hard crust.--On baking.--Ovens.--More reasons why bread may fail to be good.--Light rolls.--Rusks.--Kreuznach horns.--Kringles.--Brioche (Paris Jockey Club recipe).--Soufflée bread.--A novelty 12
Why you fail in making good puff paste.--How to succeed.--How to handle it.--To put fruit pies together so that the syrup does not boil out.--Ornamenting fruit pies.--Rissolettes.--Pastry tablets.--Frangipane tartlets.--Rules for ascertaining the heat of your oven 22
Mushroom powder (recipe).--Stock to keep, or glaze (recipe).--Uses of glaze.--Glazing meats, hams, tongues, etc.--Mâitre d'hôtel butter (recipe).--Uses of it.--Ravigotte or Montpellier butter (recipe).--Uses of it.--Roux.--Blanc (recipes).--Uses of both.--Brown flour, its uses 28
Remarks on what to have for luncheons.--English meat pies.--Windsor pie.--Veal and ham pie.--Chicken pie.--Raised pork pie.--(Recipes).--Ornamenting meat pies.--Galantine (recipe).--Fish in jelly.--Jellied oysters.--A new mayonnaise luncheon for small families.--Potted meats (recipes).--Anchovy butter.--A new omelet.--Potato snow.--Lyonnaise potatoes 35
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
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.--Pâte à frire à la Carême.--Same, à la Provençale.--Broiling 55
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.--Consommé.--_Crême de celeri_, a little known soup.--Recipes 65
Remarks on making and flavoring sauces.--Espagnole or brown sauce as it should be.--How to make fine white sauce 70
Remarks.--Salmi of cold meats.--B[oe]uf à la jardinière.--B[oe]uf au gratin.--Pseudo-beefsteak. --Cutlets à la jardinière.--Cromesquis of lamb.--Sauce piquant.--Miroton of beef.--Simple way of warming a joint.--Breakfast dish.--Stuffed beef.--Beef olives.--Chops à la poulette.--Devils.--Mephistophelian sauce.--Fritadella, twenty recipes in one 72