Volume 1

Cassell's new universal cookery book / by Lizzie Heritage.

  • Heritage, Lizzie.
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Cassell's new universal cookery book / by Lizzie Heritage. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    GAME AND POULTRY. General Remarks—List of Birds and Recipes .... SAUSAGES, FORCEMEATS, AND POTTED MEATS AND FISH. Sausages—Forcemeats—Potted Meats and Fish .... COLD MEAT AND SCRAP COOKERY. General Hints—Serving Cold Meat—Treatment of Scraps— Recipes CEREALS AND PULSE, CHEESE AND EGGS. General Remarks—Cereals—Pulse—Cheese Dishes—Eggs . PLAIN VEGETABLE COOKERY. Principles of Vegetable Cookery—Recipes DRESSED VEGETABLES. What is Meant by Dressed Vegetables—Recipes.... SALADS AND SALAD DRESSINGS. General Remarks—Salad Dressings—Salads .... PASTRY, PIES, AND PUDDINGS. General Hints on Pastry—Pastry or Paste Recipes—Savoury Pastry and Puddings—Sweet Puddings and Pastry PANCAKES, FRITTERS, OMELETS, & SOUFFLES. General Remarks on Pancakes and Fritters, Omelets, Souffles— Savoury Dishes—Sweet Dishes PAGE 380—472 473 -502 503—540 541—602 003—666 067—098 099—737 738—883 884—916