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CULTURE AND COOKING OR ART IN THE KITCHEN BY CATHERINE OWEN
PREFACE.
CHAPTER I. A FEW PRELIMINARY REMARKS.
CHAPTER II. ON BREAD.
CHAPTER III. PASTRY.
CHAPTER IV. WHAT TO HAVE IN YOUR STORE-ROOM.
CHAPTER V. LUNCHEON.
CHAPTER VI. A CHAPTER ON GENERAL MANAGEMENT IN VERY SMALL FAMILIES.
CHAPTER VII. ON FRYING AND BROILING.
CHAPTER VIII. ROASTING.
CHAPTER IX. BOILING.
CHAPTER X. SAUCES.
CHAPTER XI. WARMING OVER.
CHAPTER XII. ON FRIANDISES.
CHAPTER XIII. FRENCH CANDY AT HOME.
CHAPTER XIV. A CHAPTER FOR PEOPLE OF VERY SMALL MEANS.
CHAPTER XV. A FEW THINGS IT IS WELL TO REMEMBER.
CHAPTER XVI. ON SOME TABLE PREJUDICES.
CHAPTER XVII. A CHAPTER OF ODDS AND ENDS--VALEDICTORY.
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