6SOUP.
23PUDDINGS.
7OYSTERS AND OTHER SHELL FISH.
24PUDDING SAUCES.
8FISH.
25PASTRY.
9GAME.
26JELLY, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARD, CREAMS, ETC.
10MEATS.
27ICE CREAM AND FROZEN CUSTARD.
11BEEF AND VEAL.
28PRESERVES AND FRUIT JELLIES.
12MUTTON AND LAMB.
29WINE.
13POULTRY.
30THE SICK-ROOM—DIET AND REMEDIES FOR THE SICK.
14SALADS.
31HOUSE-CLEANING.
15SAUCES.
32RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS, REMOVING STAINS, ETC.
16SALAD DRESSINGS.
33MISCELLANEOUS RECIPES.
17BRUNSWICK STEWS, GUMBO, AND SIDE DISHES.
34INDEX.
