Completed chapters are marked in this color.

Assigned chapters are marked in this color.

33 of 33 (100%) sections assigned

33 of 33 (100%) sections completed

This project has a dedicated proof-listener who will listen to all sections: aniroo

Section	Title	Reader	Notes	Listen Url	Status
1	Introduction	MaryAnnSpiegel			PL OK
2	Sauces	MaryAnnSpiegel			PL OK
3	White Sauces	MaryAnnSpiegel			PL OK
4	Brown Sauces	MaryAnnSpiegel			PL OK
5	Cold Sauces	MaryAnnSpiegel			PL OK
6	Soups	BettyB			PL OK
7	Fish Entrées	BettyB			PL OK
8	Various Ways of Serving Oysters	unclejoe			PL OK
9	Various Culinary Matters	BettyB			PL OK
10	Entrées	BettyB			PL OK
11	Entrées of Mutton Cutlets or Chops, Entrées of Sweetbreads	BettyB			PL OK
12	On the Manner of Preparing Croquettes, Cutlets, Kromeskies, Rissoles, and Cigarettes	BettyB			PL OK
13	Patties	BettyB			PL OK
14	Entrées	BettyB			PL OK
15	Entrées - continued	BettyB			PL OK
16	Entrées - continued	BettyB			PL OK
17	Cold Entrées, or Chaudfroids	BettyB			PL OK
18	Cold Entrées	BettyB			PL OK
19	Galantines, Ballotines, etc.	BettyB			PL OK
20	How to 'Fillet.' - Cold Game Pies	BettyB			PL OK
21	Garnishes	BettyB			PL OK
22	Various Ways of Serving Vegetables	BettyB			PL OK
23	Jellies	bweston23			PL OK
24	Jellies - continued	bweston23			PL OK
25	Cold Sweets. - Creams	BettyB			PL OK
26	Creams and Frozen Puddings	BettyB			PL OK
27	Iced Puddings	BettyB			PL OK
28	Ice-creams and Water-ices	BettyB			PL OK
29	Miscellaneous Sweets	BettyB			PL OK
30	Miscellaneous Sweets—continued	BettyB			PL OK
31	Miscellaneous Sweets—continued	BettyB			PL OK
32	Fine Cakes and Sauces, French Sweet Sauces for Puddings etc.	BettyB			PL OK
33	Salads and Cheese Dishes	BettyB			PL OK