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Practical cooking and dinner giving : a treatise containing practical instructions in cooking; in the combination and serving of dishes; and in the fashionable modes of entertaining at breakfast, lunch, and dinner / by Mrs. Mary F. Henderson ...
Athenaeum of Philadelphia - American Imprints 1895 Henders
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- Format:
- Book
- Author/Creator:
- Henderson, Mary F. (Mary Foote), 1842-1931.
- Language:
- English
- Subjects (All):
- Cooking, American.
- Dinners and dining.
- Physical Description:
- 376, 8 p. : ill. ; 19 cm.
- Place of Publication:
- New York : Harper & brothers, 1895.
- Contents:
- Setting the table and serving the dinner
- The dinner party
- Cooking as an accomplishment
- Breakfast
- Lunch
- Gentlemen's suppers
- Evening parties
- Something about economy
- Directions and explanations
- Cooking utensils
- Bread, and breakfast cakes
- Tea
- Coffee
- Chocolate
- Cocoa
- Soup
- Fish
- Shell-fish
- Sauces
- Beef
- Veal
- Sweet-breads
- Mutton
- Lamb
- Pork
- Poultry
- Geese, ducks, and game
- Vegetables
- Shells, or coquilles
- Potting
- Macaroni
- Eggs
- Salads
- Fritters
- Pastry
- Canning
- Preserves
- Pickles and catchups
- Cheese
- Sweet sauces for puddings
- Puddings and custards
- Bavarian creams
- Desserts of rice
- Wine jellies
- Cake
- Candies
- Ices
- Cookery for the sick
- Some dishes for "Baby"
- How to serve fruits
- Beverages
- Suitable combination of dishes
- Serving of wines
- To prepare company dinners.
- Notes:
- Includes English and French glossary.
- Includes index.
- Publisher's advertisement: 8 p. (at end)
- OCLC:
- 3130447
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