THE RELATIONS OF FOOD TO HEALTH 80 X.THE CHEMISTRY OF ANIMAL FOOD 90 XI.

THE CHEMISTRY OF VEGETABLE FOOD 100 XII.

CONDIMENTS AND BEVERAGES 110 PART SECOND.
STOCK AND SEASONING 119 SOUPS 122 FISH 131 MEATS 144 POULTRY 161 SAUCES AND SALADS 173 EGGS AND BREAKFAST DISHES 180 TEA, COFFEE, &C 193 VEGETABLES 197 BREAD AND BREAKFAST CAKES 208 CAKE 221 PASTRY AND PIES 232 PUDDINGS, BOILED AND BAKED 238 CUSTARDS, CREAMS, JELLIES, &C 245 CANNING AND PRESERVING 252 PICKLES AND CATCHUPS 257 CANDIES 259 SICK-ROOM COOKERY 261 HOUSEHOLD HINTS 270 HINTS TO TEACHERS 280 LESSONS FOR PRACTICE CLASS 282 TWENTY TOPICS FOR CLASS USE 285 LIST OF AUTHORITIES REFERRED TO 286 EXAMINATION QUESTIONS 287 BIBLIOGRAPHY 288 INDEX 289 _Introductory._ That room or toleration for another "cook-book" can exist in the public mind, will be denied at once, with all the vigor to be expected from a people overrun with cook-books, and only anxious to relegate the majority of them to their proper place as trunk-linings and kindling-material.

The minority, admirable in plan and execution, and elaborate enough to serve all republican purposes, are surely sufficient for all the needs that have been or may be.

With Mrs.Cornelius and Miss Parloa, Marion Harland and Mrs.Whitney, and innumerable other trustworthy authorities, for all every-day purposes, and Mrs.Henderson for such festivity as we may at times desire to make, another word is not only superfluous but absurd; in fact, an outrage on common sense, not for one instant to be justified.
Such was my own attitude and such my language hardly a year ago; yet that short space of time has shown me, that, whether the public admit the claim, or no, one more cook-book MUST BE.