PAGE A great variety of toothsome dishes. — Croquettes, timbales, fritters, patties, vol-au-vents, etc 307 CHEESE DISHES. Numerous good ways to cook cheese. — How rare-bits, puffs, straws, and other dainties are made 399 DISHES OF EGGS. Why eggs are often indigestible. — The right way to boil them. — The art of making an omelet 406 SALADS. Delicacies which every housekeeper should provide. — Full in- formation about all kinds 426 GARNISHES. Ways to improve the appearance of soups and dishes of fish and meat 440 MEAT AND FISH SAUCES. A branch of cookery with which all housekeepers should be familiar. — Numerous receipts for old and new sauces . . 462 VEGETABLES. When various kinds are best, and how they may be most pala- tably cooked and appropriately served 489 SPECIAL ARTICLES. Brioche paste. — Curry-powder and its uses. — Various ways of using a calfs head. — The warming over of meats. — A boiled dinner. — A salt-fish dinner 546 A GROUP OF SIMPLE DISHES. die-cakes, mush, toast, short-cake, and other good things for breakfast and tea . . 569 CONTENTS. vii PIES. PAGE Puff paste and plain paste, and what each is used for. — Mince- meat. — Pies and tarts 584 PUDDINGS. Many kinds, both hot and cold, and excellent sauces to go with them 603 DESSERT. Ice-cream, sherbet, jellies, and many other delicacies . . . 674 CAKE. Plain and rich kinds in abundance. — Directions for making and using icing 742 BREAD, ROLLS, AND MUFFINS. An important department. — Advice about yeast, and receipts for bread in all its forms 780 BEVERAGES. The cup that cheers. — Why it is often disappointing, — Ap- proved ways of making coffee, chocolate, and cocoa . . . 818 PRESERVING. When it should be done. — The utensils needed. — How various kinds of pickles are made 827 FOOD FOR THE SICK. What to provide, and the best modes of serving. — Receipts for gruels and kindred things, besides dainties to arouse an appetite 852 WHAT ALL HOUSEKEEPERS SHOULD KNOW. Points which will help one to avoid failures and disappoint- ment, to economize, and to do many perplexing things quickly and well 87; Vlii CONTENTS. BILLS OF FARE. PAGE An extensive collection, suited to all occasions, — What to serve at weddings, parties, gentlemen's suppers, etc. — Thanks- giving, Christmas, and Lenten fare 898 INDEX 915 NOTE. The receipts which are starred (*) are for simple dishes. MISS PARLOA'S KITCHEN COMPANION AN IDEAL KITCHEN. How few people who build houses give proper atten- tion to the plan and construction of the kitchen ! Pains may be taken to have the exterior of the building attrac- tive, the halls broad, the parlors spacious and finely fin- ished, the dining-room bright and inviting, the chambers airy and sunny, but the plan of the kitchen generally receives much less thought than its importance deserves, if one be seeking to make the house as nearly perfect as is practicable. The trouble is not wholly due to UI-K willingness to expend more money than may have been at first appropriated. A little extra thought alone is needed to effect many improvements on the average kitchen when a house is in process of construction, but this extra thought usually is missing.

AI-modernized reading of the original text

PAGE A great variety of toothsome dishes. — Croquettes, timbales, fritters, patties, vol-au-vents, etc 307 Numerous good ways to cook cheese. — How rare-bits, puffs, straws, and other dainties are made 399 Why eggs are often indigestible. — The right way to boil them. — The art of making an omelet 406 Delicacies which every housekeeper should provide. — Full information about all kinds 426 Ways to improve the appearance of soups and dishes of fish and meat 440 A branch of cookery with which all housekeepers should be familiar. — Numerous receipts for old and new sauces . . 462 When various kinds are best, and how they may be most palatably cooked and appropriately served 489 Brioche paste. — Curry-powder and its uses. — Various ways of using a calfs head. — The warming over of meats. — A boiled dinner. — A salt-fish dinner 546 Griddlecakes, mush, toast, short-cake, and other good things for breakfast and tea . . 569 CONTENTS. vii PAGE Puff paste and plain paste, and what each is used for. — Mincemeat. — Pies and tarts 584 Many kinds, both hot and cold, and excellent sauces to go with them 603 Ice-cream, sherbet, jellies, and many other delicacies . . . 674 Plain and rich kinds in abundance. — Directions for making and using icing 742 An important department. — Advice about yeast, and receipts for bread in all its forms 780 The cup that cheers. — Why it is often disappointing, — Approved ways of making coffee, chocolate, and cocoa . . . 818 When it should be done. — The utensils needed. — How various kinds of pickles are made 827 What to provide, and the best modes of serving. — Receipts for gruels and kindred things, besides dainties to arouse an appetite 852 Points which will help one to avoid failures and disappointment, to economize, and to do many perplexing things quickly and well 87; Vlii CONTENTS. PAGE An extensive collection, suited to all occasions, — What to serve at weddings, parties, gentlemen's suppers, etc. — Thanksgiving, Christmas, and Lenten fare 898 NOTE. The receipts which are starred (*) are for simple dishes. MISS PARLOA'S KITCHEN COMPANION How few people who build houses give proper attention to the plan and construction of the kitchen ! Pains may be taken to have the exterior of the building attractive, the halls broad, the parlors spacious and finely finished, the dining-room bright and inviting, the chambers airy and sunny, but the plan of the kitchen generally receives much less thought than its importance deserves, if one be seeking to make the house as nearly perfect as is practicable. The trouble is not wholly due to UI-K willingness to expend more money than may have been at first appropriated. A little extra thought alone is needed to effect many improvements on the average kitchen when a house is in process of construction, but this extra thought usually is missing.

Miss Parloa's kitchen companion