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Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three cover

Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

Chapter 758: INDEX ―――――◀▶―――――
By Maria Parloa
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About This Book

A practical manual for women beginning to keep house for small households, offering clear guidance on furnishing, dividing household tasks, buying and storing food, and running an economical kitchen. It combines household-management principles with step-by-step instructions for laundry, cleaning, dining-room service, and care of the sick, plus adaptations for farm life. Extensive culinary material includes recipes and techniques for soups, fish, meats and sauces, vegetables, breads, cakes, pastries, puddings, sweets, beverages, preserves, and pickles. Emphasis is on simplicity, economy, wholesome cooking, and creating a cheerful, orderly home within modest means.

INDEX
 
—————◀▶—————

A WORD WITH THE YOUNG HOUSEWIFE.
  Page
Difference between mere housekeeping and home-making 1
Folly of “keeping up appearances” 3
My idea of good housekeeping 2
Some things a good housekeeper will do 2
 
ABOUT FURNISHING THE HOUSE.
Introduction 4
Carpets and rugs, selecting 6
Chambers, what to buy for the 5
Cutlery, fashions in 9
Dainty things for the table 9
Dining-room furniture 5
Dinner and tea set, choosing a 7
Kitchen, What is Needed in the 11
List of articles most in use 12
Range, the 11
Linen Closet, Furnishing 13
Bed spreads and blankets 18
Doilies 16
Linen, imported 14
Napkins, size and quality of 16
Sheets and pillow cases 18
Table-cloths and napkins 14
Tea, carving, and tray cloths 17
Towels, bath and bedroom 20
Towels, kitchen and pantry 21
Sitting-room, comfort in the 6
 
DIVISION OF THE HOUSEHOLD WORK.
Introduction 22
Cleaning a room by system 26
Day of rest, a 28
Every-day duties 23
Last half of the week, duties in the 27
Morning, what to do in the 23
Servant, where one is kept 26
Servants, two or more in the family 29
Special work for special days 24
 
SOME THINGS TO BE LEARNED EARLY.
Bath-room, about the 36
Fires, proper management of 31
Furnace fire, points about the 32
Garbage barrel, do not neglect the 37
Lamps, getting the greatest good out of 34
Plumbing, taking care of 35
Refrigerator, the, keeping sweet 33
Washing Dishes 38
Cautions, some special 40
China, tins, and iron-ware 39
Glassware, proper care of 38
Knife blades, do not slight the 41
Rust and other annoyances 42
Silver, care of 40
 
WORK ON WASHING DAY.
Introduction 44
Curtains, lace, cleaning 47
Curtains, washable, how to launder 47
Flannels, how to wash 45
Ironing 48
Satines, ginghams, and prints 44
Silk undergarments, the right way to wash 46
Soap, borax 50
Soap, hard, rule for 49
Soap, soft 50
Starching 48
 
IN THE DINING-ROOM.
Introduction 52
Breakfast table, at the 54
Dinner table, how to set the 55
Duties of the waitress 57
Luncheon and tea table 56
Refinement not exclusively for the rich 53
Serving meals without a servant 58
Table, setting the 52
Waitress, duties of the 57
 
BUYING FOOD AND CARING FOR IT.
Beef, fore quarter of 64
Beef, hind quarter of 62
Beef, loin of 70
Beef, rump of 71
Beef, sirloin, second cut 66
Butter 73
Buying for a small family 70
Chops, rib 69
Chuck ribs 61
Clarifying fat 76
Eggs 73
First five ribs 61
Food, care of 75
Fore quarter of beef 64
Going to market 60
Groceries 74
Hind quarter of beef 62
Leg of mutton 72
Loin of beef 70
Market, going to 60
Milk 73
Mutton, carcass of 67
Mutton, leg of 72
Odds and ends, care of 77
Rib chops 69
Ribs, chuck 61
Ribs, first five 61
Rump of beef 71
Sirloin of beef, second cut 66
Sirloin roast 68
Small family, buying for a 70
 
SOUPS.
Bean 92
Bean, cream of 92
Bean, Lima 90
Beef 82
Bisque, mock 87
Chicken 86
Chowder, clam 73
Chowder, fish 94
Chowder, salt codfish 95
Clam chowder 93
Clam 93
Codfish chowder, salt 95
Corn 89
Cream of bean 92
Cream of dried peas 91
Cream of rice 86
Dried pea 91
Dried pea, cream of 91
Fish chowder 94
Hub 90
Lima bean 90
Macaroni 82
Macaroni and tomato 88
Mock bisque 87
Oxtail 83
Oyster 92
Pea, dried 91
Plain stock 80
Potato 89
Rice 82
Rice, cream of 86
Salt codfish chowder 95
Scotch broth 84
Stock, a good plain 80
Stock, second 81
Tomato 87
Tomato, No. 2 88
Tomato and macaroni 88
Veal broth 84
Vegetable soup 85
 
FISH.
Introduction 96
Baked fish 98
Baked salt mackerel 99
Boiling fish 97
Breaded fish 101
Breaded lobster 109
Broiling fish 99
Broiled halibut 100
Clams, roast 111
Clams, steamed 111
Clams, stewed 110
Codfish, salt, in cream 102
Crabs, escaloped 110
Creamed oysters 107
Curry of lobster 108
Escaloped crabs 110
Escaloped fish 101
Escaloped lobster 109
Escaloped oysters 106
Escaloped shrimp 110
Fish balls 103
Fish cakes 103
Fish cakes, fresh 104
Fricassee of lobster 109
Fried fish 100
Fried oysters 107
Fried scallops 105
Halibut, broiled 100
How fish should be broiled 99
How to boil fish 97
Lobster 108
Lobster, breaded 109
Lobster, curry of 108
Lobster, escaloped 109
Lobster, fricassee of 109
Mackerel, baked salt 99
Oysters au gratin 106
Oysters, creamed 107
Oysters, escaloped 106
Oysters, fried 107
Oysters on toast 105
Oyster stew 105
Roast clams 111
Salt codfish in cream 102
Scallops, fried 105
Shrimp, escaloped 110
Steamed clams 111
Stewed clams 110
Stewed oysters 105
 
HOW TO COOK MEAT.
Baked hash 147
Beef, braised 131
Beef, shin, stewed 129
Beefsteak and onions 124
Beefsteak roll 132
Beef stew from cold roast 134
Beef olives 133
Blanquette of cold meat 138
Boiling 112
Boiled corned beef 113
Boiled fowl 154
Boiled ham 115
Boiled leg of mutton 112
Boiled tongue 115
Braised beef 131
Breaded chicken 157
Breaded chops 127
Breaded sausages 129
Breaded veal cutlets 128
Breading croquettes 151
Broiling 122
Broiling in a frying-pan 123
Broiled chops with bacon 123
Broiled kidneys 142
Broiled small birds 162
Broiled tripe 144
Broiled venison 163
Calf’s liver sauté 143
Chicken, breaded 157
Chicken, creamed 158
Chicken dressing 157
Chicken, fried 158
Chicken gravy 156
Chicken livers en brochette 144
Chicken pie 160
Chicken, roast 155
Chicken, stewed 159
Chicken, white fricassee 160
Chops, breaded 127
Chops, broiled, with bacon 123
Chops, pork 139
Cold lamb stew 135
Cold meat, blanquette of 138
Cold mutton stew 135
Cold roast, beef stew from 134
Corned beef, boiled 113
Corned beef hash 146
Corned beef, spiced 114
Creamed chicken 158
Creamed dried beef 135
Creamed turkey 159
Croquettes, breading 151
Croquettes, meat and potato 152
Croquettes, mutton 150
Curried rabbit 163
Cutlets, mutton, sauté 128
Cutlets, veal, breaded 128
Dried beef, creamed 135
Duck, roast 160
Fat, how to keep 126
Fat, the kind to use 126
Fresh meat hash 146
Fresh tongue 115
Fricassee of rabbit 162
Fricassee of veal 137
Fried chicken 158
Fried liver and bacon 143
Fried salt pork 139
Fried tripe 145
Frizzled smoked beef 135
Frying 124
Frying basket, the way to lower it 127
Frying-pan, to broil in 123
Gravy, chicken 156
Grouse, roast 161
Ham, boiled 115
Ham, roast 121
Hamburg steaks 133
Hash, baked 147
Hash, corned beef 146
Hash of fresh meat 146
How to clean and truss poultry 153
How to keep fat 126
How to roast meat in the oven 117
Kidneys, broiled 142
Kidneys sauté 141
Kidneys, stewed 141
Lamb, roast 119
Leg of mutton, boiled 112
Liver, fried, with bacon 143
Livers, chicken, en brochette 144
Meat and potato croquettes 152
Meat cakes 148
Meat, how to roast in the oven 117
Meat, minced, on toast 148
Minced meat on toast 148
Miscellaneous modes 129
Mutton, boiled leg of 112
Mutton croquettes 150
Mutton cutlets sauté 128
Mutton, ragout of 137
Mutton, roast 120
Mutton, steamed 113
Mutton, stuffed 120
Olives, beef 133
Partridge, roast 161
Pickled tongue 115
Pie, chicken 160
Pork chops 139
Pork, roast 121
Pot roast 130
Poultry, to clean and truss 153
Ptarmigan, roast 161
Rabbit, curried 163
Rabbit, fricassee of 162
Ragout of mutton 137
Rib of beef, roast 118
Roast chicken 155
Roast duck 160
Roast grouse 161
Roast ham 121
Roasting meat, science in 116
Roast lamb 119
Roast mutton 120
Roast partridge 161
Roast pork 121
Roast ptarmigan 161
Roast rib of beef 118
Roast turkey 156
Roast veal 120
Salt pork, fried 139
Salt pork in batter 140
Sanders 149
Sausages, breaded 129
Sausage cakes 140
Sausage hash 147
Science in roasting meat 116
Sheep’s hearts, stewed 142
Shin of beef, stewed 129
Small birds, broiled 162
Small timbales 149
Smoked beef, frizzled 135
Smoked tongue 115
Spiced corned beef 114
Steak, Hamburg 133
Steamed mutton 113
Stew from cold lamb or mutton 135
Stewed chicken 159
Stewed kidneys 141
Stewed sheep’s hearts 142
Stewed shin of beef 129
Stuffed mutton 120
Tongue, boiled 115
Tongue, pickled 115
Tongue, smoked 115
Tongue toast 148
Tripe, broiled 144
Tripe, fried 145
Tripe fried in batter 145
Turkey, creamed 159
Turkey or chicken dressing 157
Turkey, roast 156
Veal cutlets, breaded 128
Veal cutlets, sauté 136
Veal, fricassee of 137
Veal olives 136
Veal, roast 120
Venison, broiled 163
Venison steak sauté 163
White fricassee of chicken 160
 
SAUCES FOR MEAT AND FISH.
Béchamel 165
Bisque 168
Bread 171
Brown 164
Brown, No. 2 164
Butter 167
Butter, maître d’hôtel 170
Caper 167
Cream 166
Currant jelly 170
Curry 167
Egg 167
Hollandaise 168
Maître d’hôtel butter 170
Mint 170
Mushroom 165
Mustard 166
Parsley 166
Tartar 169
Tomato 169
White 165
 
SALADS.
Introduction 172
Beet 175
Chicken 174
Cooked salad dressing 173
Fish 174
French dressing 173
Lettuce and tomato 175
Lobster 174
Mayonnaise dressing 172
Potato 176
Potato, No. 2 176
Salad dressing, cooked 173
Tomato and lettuce 175
Vegetable 175
 
VEGETABLES.
Introduction 177
Asparagus on toast 192
Asparagus with cream sauce 192
Baked beans 190
Baked cabbage 195
Baked hominy 197
Baked rice 198
Baked sweet potatoes 182
Beans, baked 190
Beans, butter 189
Beans, shelled kidney 190
Beets 185
Boiled carrots 186
Boiled cauliflower 187
Boiled macaroni 196
Boiled onions 183
Boiled potatoes 178
Boiled rice 197
Boiled sweet potatoes 182
Boiled turnips 185
Browned sweet potatoes 183
Cabbage, baked 195
Cabbage, creamed 194
Cabbage, fried 195
Cabbage, hashed 194
Canned corn 188
Canned peas 191
Carrots, boiled 186
Cauliflower au gratin 187
Cauliflower, boiled 187
Celery 199
Corn, canned 188
Corn, green 188
Corn oysters 188
Creamed cabbage 194
Creamed onions 184
Croquettes, potato 182
Croquettes, rice 198
Dried Lima beans 189
Dried Lima beans, No. 2 189
Egg plant, fried 196
Fresh Lima beans 189
Fried cabbage 195
Fried egg plant 196
Green corn 188
Green peas 191
Greens 193
Hash, vegetable 198
Hashed cabbage 194
Hashed potatoes 180
Hominy, baked 197
Lettuce, how to keep crisp 199
Lima beans, dried 189
Lima beans, dried, No. 2 189
Lima beans, fresh 189
Lyonnaise potatoes 181
Macaroni, boiled 196
Macaroni with cheese 197
Mashed turnips 186
Nichewaug potatoes 181
Onions au gratin 184
Onions, boiled 183
Onions, creamed 184
Parsnips 186
Peas, canned 191
Peas, green 191
Potato cakes 182
Potato croquettes 182
Potatoes au gratin 180
Potatoes, boiled 178
Potatoes, hashed 180
Potatoes, stewed 179
Potatoes, stewed, No. 2 179
Potatoes, sweet, baked 182
Potatoes, sweet, boiled 182
Potatoes, sweet, browned 183
Potatoes, sweet, warming over 183
Rice, baked 198
Rice, boiled 197
Rice croquettes 198
Salsify 187
Shelled kidney beans 190
Sliced tomatoes 184
Spinach 193
Squash 195
Squash, summer 196
Stewed potatoes 179
Stewed potatoes, No. 2 179
Stewed tomatoes 184
String beans 188
Succotash of dried Lima beans and canned corn 190
Summer squash 196
Tomatoes au gratin 185
Tomatoes, sliced 184
Tomatoes, stewed 184
Turnips, boiled 185
Turnips, mashed 186
Vegetable hash 198
Warming over sweet potatoes 188
 
MISCELLANEOUS DISHES.
Apple fritters 207
Apple sauce, evaporated 213
Apple sauce, green 213
Apples, broiled 213
Apples, fried 213
Apricots, evaporated 214
Baked eggs 202
Baked omelet 205
Baked pears 214
Baked sweet apples 212
Baked toast 208
Batter for fruit fritters 207
Boiled eggs 200
Boiled hominy 211
Bread, fried 206
Bread omelet 205
Breaded eggs 202
Broiled apples 213
Corn meal mush 210
Cracker cream toast 209
Cranberry jelly 213
Cranberry sauce 215
Creamed eggs 202
Dumplings 215
Eggs au gratin 201
Eggs, baked 202
Eggs, boiled 200
Eggs, breaded 202
Eggs, creamed 202
Egg cutlets 203
Eggs, fried 201
Eggs, poached 200
Eggs scrambled 201
Evaporated apple sauce 213
Evaporated apricots 214
Evaporated peaches 214
Fried apples 213
Fried bread 206
Fried eggs 201
Fried hominy 211
Fried mush 210
Fritters, apple 207
Fruit fritters, batter for 207
Fruit sauces 212
Green apple sauce 213
Hominy, boiled 211
Hominy cakes 211
Hominy, fried 211
Maple syrup from sugar 207
Milk toast 208
Mush 209
Mush, corn meal 210
Mush, fried 210
Oatmeal mush 210
Omelet, baked 205
Omelet, plain 203
Oyster crackers, roasted 206
Peaches, evaporated 214
Pears, baked 214
Plain omelet 203
Poached eggs 200
Prunes, stewed 214
Rarebit, Welsh 206
Rhubarb sauce 215
Roasted oyster crackers 206
Scrambled eggs 201
Soft butter toast 208
Stewed prunes 214
Sweet apples, baked 212
Syrup, maple, from sugar 207
Toast, baked 208
Toast, cracker cream 209
Toast, milk 208
Toast, soft butter 208
Welsh rarebit 206
 
BREAD IN VARIOUS FORMS.
Introduction 217
Baking powder biscuit 226
Baking powder griddle cakes 236
Baltimore hominy bread 234
Biscuit, baking powder 226
Blueberry griddle cakes 237
Blueberry muffins 232
Boston brown bread 222
Bread, Baltimore hominy 234
Bread, corn 233
Bread dough, rolls from 223
Bread, entire-wheat 221
Bread, graham 221
Bread griddle cakes 238
Bread made with dry yeast 219
Bread, pulled 223
Bread, rye 222
Bread, steamed Indian 223
Bread, water 220
Buckwheat cakes 235
Buttermilk or sour milk muffins 230
Cakes, baking powder griddle 236
Cakes, blueberry griddle 237
Cakes, bread griddle 236
Cakes, buckwheat 235
Cakes, sour milk graham griddle 236
Cakes, ground rice griddle 237
Cakes, hominy griddle 236
Cakes, hominy, with sour milk, griddle 237
Cakes, raised flannel 238
Cakes, sour milk griddle 235
Cakes, sour milk Indian griddle 236
Corn bread 233
Corn cake, spider 233
Corn dodgers 234
Cream of tartar muffins 232
Crumpets 227
Dry yeast, bread made with 219
Entire-wheat bread 221
Flour pop-overs 228
Gems, wheat 229
Graham bread 221
Graham muffins 231
Graham muffins with sour milk 231
Graham pop-overs 229
Griddle cakes, bread 238
Griddle cakes, baking powder 236
Griddle cakes, blueberry 237
Griddle cakes, ground rice 237
Griddle cakes, hominy 236
Griddle cakes, hominy, with sour milk 237
Griddle cakes, sour milk 235
Griddle cakes, sour milk graham 236
Griddle cakes, sour milk Indian 236
Ground rice griddle cakes 237
Hominy griddle cakes 236
Hominy griddle cakes with sour milk 237
Hominy waffles 240
Hop yeast 218
Luncheon rolls 226
Milk rolls 225
Muffins, blueberry 232
Muffins, buttermilk or sour milk 230
Muffins, cream of tartar 232
Muffins, graham 231
Muffins, graham with sour milk 231
Muffins, raised wheat 230
Muffins, rye 231
Muffins, rye, with sour milk 231
Muffins, white corn meal 233
Muffins, yellow corn meal 232
Parker House rolls 224
Pin wheels 227
Pop-overs, flour 228
Pop-overs, graham 229
Pulled bread 223
Quick luncheon rolls 227
Raised flannel cakes 238
Raised wheat muffins 230
Raised wheat waffles 240
Rolls from bread dough 223
Rolls, luncheon 226
Rolls, quick luncheon 227
Rolls, milk 225
Rolls, Parker House 224
Rolls, sponge 224
Rye bread 222
Rye muffins 231
Rye muffins, with sour milk 231
Rye pop-overs 229
Sally Lunn 228
Sour milk graham griddle cakes 236
Sour milk griddle cakes 255
Sour milk Indian griddle cakes 236
Sour milk or buttermilk muffins 230
Spider corn cake 233
Sponge rolls 224
Steamed Indian bread 223
Waffles 238
Waffles, hominy 240
Waffles, raised wheat 240
Water bread 220
Wheat gems 229
White corn meal muffins 233
Yeast, hop 218
Yellow corn meal muffins 232
 
CAKE.
Angel 244
Blackberry jam 242
Blueberry 247
Chocolate icing 252
Clinton doughnuts 249
Cold water 245
Corn starch 244
Dropped doughnuts 250
Gingerbread, maple sugar 248
Gingerbread, soft molasses 248
Gingerbread, soft molasses, No. 2 249
Gingerbread, soft molasses, No. 3 249
Hermits 247
Icing 252
Maple sugar gingerbread 248
Plain cup 245
Plain sponge 243
Raised fruit 241
Rich cup 245
Rich sponge 242
Soft molasses gingerbread 248
Spice 241
Strawberry shortcake 251
Strawberry shortcake, No. 2 251
Swiss 246
Tea 246
 
PASTRY.
Apple pie, sliced 254
Apple pie, stewed 255
Apple turnovers 259
Berry pies 256
Berry tarts 258
Chocolate pie 258
Cream pie 257
Delicate paste 253
Lemon pie 256
Mince meat 254
Mince pies 255
Peach pie 255
Plain paste 253
Sliced apple pie 254
Squash pie 256
Stewed apple pie 255
Sweet potato pie 257
Washington pie 258
 
PUDDINGS.
Apple and Indian 262
Apple sponge 263
Apple tapioca 262
Baked apple 261
Baked apple dumplings 261
Baked Indian 271
Baked rice 280
Berry 266
Blackberry 267
Blueberry 265
Blueberry, No. 2 266
Boiled rice 278
Bread 272
Caramel 276
Chester 269
Chocolate 275
Chocolate, No. 2 275
Cocoanut 277
Cold farina 280
Cold rice 279
Corn starch 276
Cottage 273
Cream 274
Custard 277
Dumplings, baked apple 262
Dumplings, steamed apple 262
English rice 280
Farina, cold 280
Farina fruit 281
Farina, hot 280
Graham 270
Hot farina 280
Indian and apple 262
Jam 268
Lemon 273
Little fruit 265
Mock Indian 272
Oatmeal 278
Orange snow 283
Peach tapioca 263
Plum 269
Prune 263
Prune tapioca 264
Quick steamed apple 261
Quiver 268
Raspberry tapioca 264
Rhubarb 267
Rice balls 279
Rose 281
Snow 282
Snow, No. 2 282
Snow blancmange 283
Sponge 273
Sponge apple 263
Steamed apple 260
Steamed apple dumplings 262
Steamed batter 268
Steamed black 267
Steamed Indian 271
Steamed Indian and apple 271
Steamed Indian berry 271
Tapioca 278
Tapioca prune 264
Tapioca raspberry 264
Turkish 270
Wayne 270
 
PUDDING SAUCES.
Cinnamon 286
Clear 286
Clear lemon 286
Creamy 284
Egg 285
Foaming 284
Fruit 285
Golden 287
Hot cream 288
Italian 287
Molasses 285
Nutmeg 286
Vinegar 285
Wine 284
 
SWEETS.
Apricot ice 299
Baked cup custards 290
Blackberry jelly 294
Blancmange, chocolate 292
Blancmange, moss 292
Blancmange, sea moss farina 292
Chocolate ice cream 297
Cider jelly 293
Coffee jelly 294
Cup custards, baked 290
Cup custards, steamed 290
Custard, soft 289
Directions for freezing 295
Lemon jelly 293
Lemon sherbet 298
Milk sherbet 298
Moss blancmange 292
Orange jelly 294
Orange sherbet 298
Peach ice 299
Peach ice cream 297
Pistachio ice cream 297
Raspberry jelly 294
Rennet custard 290
Sea moss farina blancmange 292
Slip 291
Soft custard 289
Steamed cup custards 290
Strawberry Bavarian cream 291
Strawberry ice cream 297
Strawberry jelly 294
Tapioca custard 290
Vanilla ice cream 296
Wine jelly 293
 
BEVERAGES.
Boiled coffee 302
Breakfast cocoa 304
Broma 304
Chocolate 304
Cocoa 304
Cocoa shells and nibs 306
Coffee 301
Filtered coffee 302
Lemonade 306
Tea 300
 
PRESERVES AND PICKLES.
Blackberry jam 314
Canadian tomato pickle 320
Canned rhubarb 314
Canned tomatoes 322
Canning fruits 311
Catsup, tomato 321
Covering jellies 316
Crab apples 308
Crab apple jelly 318
Crab apple, spiced 323
Cucumber pickles 318
Currant and raisin jam 315
Currant jelly 316
Currant jelly, No. 2 317
Currants, spiced 322
Different fruits need different treatment 312
Filling the jars 312
Governor’s sauce 321
Grape preserve 309
Jam, blackberry 314
Jam, raisin and currant 315
Jam, raspberry 314
Jellies 315
Jelly, currant 316
Other jellies 318
Peaches, preserved 307
Pear marmalade 315
Pears, preserved 308
Piccalilli 323
Pickle, tomato 320
Pickles, cucumber 318
Pineapple, preserved 310
Pineapple, uncooked, preserved 310
Preserved peaches 307
Preserved pears 308
Preserved pineapple 310
Preserved uncooked pineapple 310
Preserved plums 309
Preserved quinces 309
Pulp of fruit, what to do with it 307
Quality of the fruit 307
Raspberry jam 314
Rhubarb, canned 314
Small fruits, how to can 313
Spiced crab apple 323
Spiced currants 322
Sun cooked strawberries 311
Sweet cucumber pickles 319
Tomatoes, canned 322
Tomato catsup 321
Tomato pickle 320
What to do with fruit pulp 307
 
FOR THOSE WHO LIVE ON FARMS.
Introduction 324
Bacon, to cure breakfast 328
Butter making 335
Cheese, cottage 335
Cheese, hogs’ head 330
Chine and jowl, to cure 328
Chine pillau 329
Corned shoulder of mutton 326
Corning, how to prepare meat for 325
Cottage cheese 335
Cream, care of 334
Dairy, the 334
English sausage meat 328
Essence of rennet 333
Hams, to cure 327
Hogs’ head cheese 330
Jowl and chine, to cure 328
Jowl, to cook 329
Lard, how to render 320
Milk, care of 334
Mutton, corned shoulder of 326
Pickle for any kind of meat 326
Pickle for tongues 326
Pigs’ feet 332
Pillau, chine 329
Rennet, essence of 333
Rennet, to preserve 332
Rennet wine 333
Sausage meat 328
Sausage meat, English 328
Scrapple 331
Soused tripe 332
Tongues, pickle for 326
Tripe 332
Wine, rennet 333
 
CARE OF THE SICK.
Introduction 338
Apple water 348
Arrowroot gruel 347
Barley water 348
Bathing 339
Beef juice 345
Beef tea 344
Broth, mutton 341
Camphorated oil 351
Cleanliness and ventilation 329
Cold in the head, remedy for 351
Cracked ice, to keep 341
Cracker gruel 347
Crust coffee 349
Custard, mutton 343
Eggnog 348
Egg tea 349
Flour gruel 346
For a cold in the head 351
Gargle for a sore throat 351
Gruel, arrowroot 347
Gruel, cracker 347
Gruel, flour 346
Gruel, Indian meal 346
Gruel, oatmeal 346
Ice, cracked, to keep 341
Ice, to break in a sick room 341
Indian meal gruel 346
Jelly, restorative 350
Lemonade, moss 349
Lime water 351
Milk punch 347
Moss lemonade 349
Mutton broth 341
Mutton custard 343
Neuralgia, to relieve 340
Oatmeal gruel 346
Oyster roast 343
Oysters roasted in the shell 343
Oysters, steamed 343
Prunes, senna 350
Punch, milk 347
Raw beef sandwiches 345
Restorative jelly 350
Rice water 348
Roast oysters 343
Roasted oysters, in the shell 343
Round steak 345
Sandwiches, raw beef 345
Senna prunes 350
Sore throat, a gargle for 351
Steak, round 345
Steamed oysters 343
Tea, beef 344
Tea, egg 349
Turpentine applications 340
Ventilation and cleanliness 339
Wine whey 349
 
WHEN CLEANING HOUSE.
Introduction 352
Carpets, laying the 357
Carpets, taking up and cleaning 355
Cleaning the cellar 353
Dusting 356
From cellar to attic 354
Kitchen, pantry, and closets 359
Rooms on the first floor 358
Sweeping 356
System absolutely necessary 352
Washing painted surfaces 356
Whitewashing, importance of 354
 
ODD BITS OF USEFUL KNOWLEDGE.
A word regarding stains 371
About whipping cream 364
Acids, what to do if they are spilled 377
Alcohol for grass stains 376
Ants, how to drive away 387
Bouquet of sweet herbs, how to make 367
Brass, how to clean 383
Bread, to freshen 367
Bread crumbs, how to prepare 365
Breading articles for frying 365
Brightening leather furniture 379
Brushes, to clean 381
Burning accidents, what to do in case of 368
Cake, to freshen 367
Care of straw matting 381
Care of the hands 387
Cement for china 384
Chandeliers, keeping flies from 387
Chimney, what to do when it is cold 385
Cleaning brass 383
Cleaning chamois skins 381
Cleaning dress silks and ribbons 380
Cleaning fluid, a good 378
Coffee, tea, or wine stains on linen 374
Cold cream 388
Colors, restoring 377
Conveniences when sweeping 383
Cream, about whipping 364
Crumbs, how to prepare 365
Cupfuls, half-pints, and gills 388
Driving away ants 387
Equivalents of measures in weight 389
Flies, to keep away from chandeliers 387
Flour, difference in various brands 361
Flour paste 368
Fruit stains, treatment of 373
Frying, breading articles for 365
Furniture, to remove stains from 382
Getting rid of the odor of onions 366
Grass stains, alcohol for 376
Grease spots on wall paper, treatment of 378
Grease spots, to remove 371
Grease, to take from wood and stone 372
Handles of knives and forks, how to fasten 384
Hands, the care of 387
Heat of the oven, how to test 386
Herbs, sweet, making a bouquet of 367
How to prepare bread crumbs 365
Iron and earthen ware, to temper 367
Iron rust, the best way to remove 374
Javelle water, how to make 377
Kid, to prevent from cracking 385
Leather furniture, to brighten 379
Marble, removing stains from 373
Matting, care of 381
Measures, equivalents of, in weight 389
Mending breaks in plaster 383
Meringue, to prevent from falling 367
Mildewed clothes, treatment of 374
Muriatic acid for stains on porcelain 376
Naphtha, use of, in the household 369
Oil, value of a drop of 385
Onions, getting rid of the odor of 366
Onion juice, ways to get 366
Oven heat, testing with paper 386
Oven thermometers 386
Paint, to remove 376
Paper, soiled, how to clean 378, 379
Paste, flour 368
Pitch and tar, to remove 375
Plaster, mending breaks in 383
Points of difference in various brands of flour 361
Porcelain, stains on, how to remove 376
Preventing a meringue from falling 367
Preventing silks and woollens from turning yellow 380
Raisins, how to stone 366
Removing blood stains 375
Removing ink stains 376
Removing iron rust 374
Removing sewing-machine oil stains 375
Removing stains from marble 373
Restoring colors 377
Ridding the house of water bugs 386
Silk goods, to keep from turning yellow 380
Soiled paper, stale bread for cleaning 379
Stains, a word regarding 371
Stains, fruit, treatment of 373
Stains on linen,—coffee, tea, or wine 374
Stains on porcelain, muriatic acid for 376
Stains, removing ink 376
Stale bread for cleaning soiled paper 379
Stoning raisins in an easy manner 366
Straw matting, care of 381
Sweeping, conveniences to use when 383
Sweet herbs, making a bouquet of 367
Tar, how to remove 375
Testing the oven heat with paper 386
Thermometers, oven 386
To clean brushes 381
To clean woods in natural finish 382
To freshen bread and cake 367
To make Javelle water 377
To prevent kid from cracking 385
To remove grease spots 371
To remove paint 376
To remove pitch and tar 375
To remove white stains from furniture 382
To take grease from wood and stone 372
To temper iron and earthen ware 367
Use of naphtha in the household 369
Value of a drop of oil 385
Various brands of flour, points of difference in 361
Wall paper, treatment of grease spots on 378
Wall paper, two ways to repair 379
Water bugs, ridding the house of 386
Ways to get onion juice 366
What to do when burning accidents occur 368
What to do when the chimney is cold 385
When and why soda, cream of tartar, and baking powders are used 363
When acids are spilled 377
When clothes become mildewed 374
Woollen goods, to keep from turning yellow 380