1.How is soup-stock made?
2.How is white soup made?
3.What are purées?
4.How is clear soup made?
5.How is caramel made, and what are its uses?
6.How is meat jelly made and colored?
7.How is meat boiled, roasted, and broiled?
8.How can cold meat be used?
9.How is poultry roasted and broiled?
10.How are potatoes cooked?
11.How are dried leguminous vegetables cooked?
12.How is rice boiled dry?
13.How is macaroni boiled?
14.How are white and brown sauces made?
15.Give plain salad-dressing and mayonnaise.
16.How are beef tea and chicken broth made?
17.Give receipts for plain omelet and omelette soufflée.
18.How are bread, biscuit, and rolls made?
19.How is pie-crust made?
20.Rule for puff paste?
21.How should you furnish a kitchen?
22.What are the best kinds of cooking utensils?



END.


Transcriber's Notes for e-book:

In this book, spelling is inconsistent, but is generally left as found in the original scans used for transcription. Some of the most common inconsistencies are noted below. If you are using this book for research, please verify any spelling or punctuation with another source.

Spelling variants:
omelet(te), omlet
souflé(e)
Gouffé(e)
cocoanut, cocoa-nut
dishcloth, dish-cloth
forcemeat, force-meat
oilcloth, oil-cloth
popovers, pop-overs
schoolgirls, school-girls
storeroom, store-room
underdone, under-done
underwear, under-wear

Obvious typos corrected:
identital for identical
cacoa-nut for cocoa-nut
BOILED for BROILED


BIBLIOGRAPHY.

THE CHEMISTRY OF COOKERY. By W. Mattieu Williams.

THE PERFECT WAY IN DIET. By Dr. Anna Kingsford.

FOODS. By Edward Smith.

FRUITS, AND HOW TO USE THEM. By Hester M. Poole.

EATING FOR STRENGTH. Dr. M.L. Holbrook.

FRUIT AND BREAD. By Gustav Schlickeyesen. Translated by Dr. M.L. Holbrook.

FOOD AND FEEDING. By Sir Henry Thompson.

MRS. LINCOLN'S BOSTON COOK BOOK. What to Do and What not to Do in Cooking.

JUST HOW. By Mrs. A.D.T. Whitney.

MRS. RORER'S PHILADELPHIA COOK BOOK.

PRACTICAL COOKING AND DINNER-GIVING. Mrs. Henderson.

IN THE KITCHEN. By Mrs. E.S. Miller.

GOOD LIVING. A Practical Cook Book for Town and Country. By Sara Van Buren Brugière.

FRENCH DISHES FOR AMERICAN TABLES. By Pierre Caron.

CUISINE CLASSIQUE. Urbain-Dubois.

CARÈME.

GOUFFÉ.

SOYER.

DIET FOR THE SICK. A Treatise on the Values of Foods, their Application to Special Conditions of Health and Disease, and on the Best Methods of their Preparation. By Mrs. Mary E. Henderson.

Cookery-Books at discretion.


INDEX.

PART II.


Apple Dumplings,
239.
float, 246.
water, 269.

Artichokes, 206.

Asparagus, 205.

Authorities for reference, 286.


Beans, string, 203.
shelled, 203.

Beef a la mode, 147.
corned, 149.
frizzled, 190.
juice, 266.
rolls, 153.
sandwich, 267.
steak, 158.
steak for sick, 268.
tea or essence, 262.
tea for convalescents, 262.
Virginia fashion, 148.

Beets, 199.

Bibliography, 288.

Birds, 164.

Biscuit, baking-powder, 216.
beaten, 216.
soda and cream of tartar, 215.

Blancmange, 246.

Boiled meats and stews, 146

Bread-making and flour, 208.

Bread, 210.
brown, 214.
cake, 227.
corn, 218.
graham, 212.
pancakes, 221.
rye, 213.
sour, 220.
to use dry, 220.
to freshen stale, 221.

Breakfast puffs or popovers, 217.

Brown-bread brewis, 220.

Broth, mutton, 125, 263.
chicken, 126.
beef, tapioca, and egg, 263.

Buns, plain, 228,


Cake making, 221.

Cake, apple, 220.
bread, 227.
cup, 224.
Dover, 226.
fruit, 225.
gold, 227.
huckleberry, 219.
pound, 225.
rolled jelly, 224.
sponge, 223.
white or silver, 226.

Cakes, cream, 230.
filling for, 231.
drop, 230.
buckwheat, 219.

Cabbage, 201.

Candy, cream, 259.

Candy, molasses, 260.
nut, 260.

Chocolate creams, 260.
caramels, 260

Cocoanut drops, 260.

Canning, General Rules for, 253.
tomatoes, 253.

Caramel, 131.

Carrots, 200.

Carrots sautés, 200.

Casserole of rice and meat, 169.

Cauliflower, 201.

Cheese fondu, 184.
soufflé, 184.

Charlotte Russe, 247.

Cheese straws, 237.

Chicken broth, 126.
broth for sick, 263.
croquettes, Philadelphia, 168.
croquettes, 167.
fricassee, brown, 165.
fricassee, white, 166.
fried, 165.
jellied, 173.
panada, 263.
pie, 160.
roasted or boiled, 164.
salad, 179.

Chocolate, 196.

Cocoa, 196.

Coffee, 194.
crust, 266.
rice, 267.

Copper, to clean, 272.

Corn, green, 204.
fritters, 204.
pudding, 204.

Cream, Bavarian, 247.
fried, 249.
fruit, 248.
ice, with cream, 250.
ice, with eggs, 250.
to freeze, 249.
Spanish, 247.
strawberry, 248.
whipped, 247.

Crisped crackers, 220.

Croquettes, chicken, 167.
potato, 198.
rice, 207.

Crushed wheat, boiled, 185.

Curries, 153.

Custard, baked, 245.
boiled, 245.
pie, 236.


Doughnuts, 228.

Dressing, boiled for cold slaw, 179.
for poultry, 162.
without oil, 179.
plain salad, 177.

Drop cakes, 230.

Duck, roast, 164.


Egg-nog, 264.
Egg-plant, 204.
baked, 205.
fritters, 204.

Eggs, baked, 181.
boiled, 180.
poached, 181.
scrambled, 181.
stuffed, 182.
to keep, 271.

Examination questions, 287.


Fish, 131.
baked, 133.
balls, 188.
boiled, 134.
broiled, 135.
chowder, 140.
fried, 136.
hash, 189.
potted, 139.
salt cod, boiled, 188.
salt cod, with cream, 139.
spiced, 139.
stewed, 137.
with cream, 189.

Flour browned for soup, 130.
prepared, 267.

Freezing ices and creams, 249.

Fritters, clam, 143.
oyster, 143.
peach, 249.

Fruits, candied, 256.
jellied, 256.

Fruit-stains, to take out, 271.

Fruit cream, 248.

Furniture polish, 270.


Gingerbread, 229.

Ginger snaps, 229.

Goose, roasted, 164.

Gruel, corn meal or Indian, 264.
oatmeal, 264.
tapioca, 269.


Ham, boiled, 150.
deviled, 170.
fried, 160.

Hash, meat, 191.

Hasty pudding, 186.

Herb teas, 267.

Herring, roe, 189.

Hints to teachers, 280.

Hoe-cake, 218.

Hominy cakes, 186.
coarse, 185.
fine, 186.

Huckleberry cake, 219.

Ink-spots, to take out, 271.

Iron or tin, to wash, 272.
Italia's Pride, 169.


Jams, 254.

Jelly and ice, 266.
arrow-root, 265.
rice, Dr. Gaunt's, 265.
chicken, 263.
currant, 255.
fruit, 256.
lemon, 251.
rice, 265.
tapioca, 268.
wine, 251.

Jumbles, 230.


List of utensils required, 277.

Lobster, boiled, 143.
curried, 144.


Macaroni, 207.
with cheese, 208.

Mackerel, salt, 189.

Marmalade, 254.

Marmalade, orange, 255.

Mayonnaise, 178.
of salmon, 180.

Meats, 144.
roasted, 154.
broiled and fried, 158.

Meat, cold, to warm, 161.

Meringues, 231.

Mince-meat, for pies, 237.

Muffins, graham, 213.
rye, 213.

Mush, 186.

Mutton, boiled, 149.
broth, 125.
broth for sick, 263.
chops, 268.
leg of, stuffed, 155.
roasted, 155.


Oatmeal, boiled, 185.

Omelet, plain, 182.
baked, 183.

Omelette soufflée,
248.

Onions, boiled, 201.

Oyster or clam fritters, 143.

Oyster-plant, 200.

Oysters, fried, 141.
for pie or patties, 142.
scalloped, 141.
smothered, 143.
spiced or pickled, 142.
stewed, 141.

Panada, 266.

Parsnips, 199.
fritters, 199.

Pastry and pies, 232.

Patties, 233.

Pease, 202.
field, 202.

Pickles, cucumber, 257.
ripe cucumber, 258.
melon-rind, 258.
sweet; peaches, &c, 258,

Pie, cherry or berry, 236.
custard, 236.
dried-apple, 234.
grandmother's apple-pie, 234.
lemon, 235.
squash or pumpkin, 236.
sweet potato, or pudding, 235.

Plain pie-crust, 232.

Pork and beans, 157.
roasted, 157.
steak, 160.

Potato croquettes, 198.
snow, 198.

Potatoes, baked, 198.
baked with beef, 198.
boiled, 197.
Lyonnaise, 187.
mashed, 198.
Saratoga, 188.

Potatoes, stewed, 187.
sweet, 199.
what to do with cold, 187.

Poultry, to clean, 161.
dressing for, 162.

Porridge, milk, 264.

Preserves, 254.

Pudding, any-day plum, 240.
batter, 240.
bread, 241.
bread-and-apple, 242.
bread-and-butter, 241.
bird's-nest, 242.
corn-starch, 243.
cabinet, 244.
corn-meal or Indian, 245.
English plum, 239.
gelatine, 244.
minute, 243.
plain rice, 243.
Sunder land, 241.
tapioca, 242.
tapioca cream, 243.
tipsy, 246.

Puff paste, 233.

Purées, 128.

Rammekins, 237.

Rice, boiled, 207.
croquettes, 207.
water, 265.
parched, 267.

Rolls, plain, 214.
Parker-House, 215,

Roux, to make, 174.

Salads, 173.

Salmi of duck or game, 169.

Sauces, 173.

Sauce, apple, 176.
bread, 174.
celery, 175
cranberry, 175.
foaming, 176.
fruit, 177.
hard, 177.
mayonnaise, 178.
mint, 175.
molasses, 176.
plain pudding, 176.

Spanish tomato, 178.

Sausage, fried, 190.

Short-cake, 217.

Sinks and drains, to purify, 270.

Soft soap, 270.

Soup, amber or clear, 123.
beef, with vegetables, 122.
clam, 127.
mock turtle, 125.
onion, 130.
oyster, 127.
pea, 129.
tomato, without meat, 126.
tomato, hasty, 126.
turtle-bean, 129.
white, 124.

Spanish tomato sauce, 178.

Spinach, 205.

Spice salt, 272.

Spices, mixed, 271.

Stew, Brunswick, 154.
brown, 152.
Irish, 151.
white, 152.

Stock and seasoning, 119.

Squash, winter, 202.
summer, 202.

Succotash, 203.


Tea, 194.

Time table for roasted meats, 273.
for boiled meats, 274.
for fish, 274.
for vegetables, 274.
bread, cake, &c., 275.

Toast, dry or buttered, 192.
for sick, 266.
milk, 193, 266,
water, 193, 265.

Topics for twenty lessons, 285.

Tomato catchup, 259.
chutney, 257.

Tomatoes, baked, 206.
canned, 253.
stewed, 206.
fried, 206.
boiled, 207.

Tongue, boiled, 150.
deviled, 170.

Tripe, 161.

Turkey, boiled, 167.
boned, 171.
roasted, 163.

Turnips, 200.

Twelve lessons, 282.


Veal, 156.
cutlets, 159.
loaf, 191.
minced, 192.

Venison, roast, 157.


Wafers, 216.

Waffles, 216.
rice or hominy, 217.

Water, apple, 269.
toast, 266.
hard, to make soft, 271.
ices, 250.

Weights and measures, 272.

Wine whey, 264.


Yeast, 209.


ADVERTISEMENTS


SOME PASSAGES IN THE PRACTICE

OF DR. MARTHA SCARBOROUGH.

BY HELEN CAMPBELL.

16mo. Cloth. Price, $1.00.

Besides being equal to Mrs. Campbell's best work in the past, it is strikingly original in presenting the ethics of the body as imperiously claiming recognition in the radical cure of inebriety. It forces attention to the physical and spiritual value of foods, and weaves precedent and precept into one of the most beguiling stories of recent date.

It is the gospel of good food, with the added influence of fresh air, sunlight, cleanliness, and physical exercise that occupy profitably the attention of Helen Campbell. Martha is a baby when the story begins, and a child not yet in her teens when the narrative comes to an end, but she has a salutary power over many lives. Her father is a wise country physician, who makes his chaise, in his daily progress about the hills, serve as his little daughter's cradle and kindergarten. When she gets old enough to understand he expounds to her his views of the sins committed against hygiene, and his lessons sink into an appreciative mind. When he encounters particularly hard cases she applies his principles with unfailing logic, and is able to suggest helpful means of cure. The old doctor is delightfully sagacious in demonstrating how the confirmed pie-eater marries the tea inebriate, with the result in doughnut-devouring, dyspeptic, and consumptive offspring. "What did they die of?" asked little Martha, in the village graveyard; and her father answers solemnly, "Intemperance." So Martha declares that she will be a "food doctor," and later on she helps her father in saving several victims of strong drink. The book is one that should find hosts of earnest readers, for its admonitions are sadly needed, not in the country alone, but in the city, where, if better ideas of diet prevail, people have yet as a rule a long way to go before they attain the path of wisdom. Meanwhile it remains true, as Mrs. Campbell makes Dr Scarborough declare, that the cabbage soup and black bread of the poorest French peasants are really better suited to the sustenance of healthy life than the "messes" that pass for food in many parts of rural New England.—The Beacon.

Sold by all Booksellers. Mailed, post-paid, on receipt of price, by the Publishers,

LITTLE, BROWN, AND COMPANY, BOSTON.


ROGER BERKELEY'S PROBATION.

A Story.

BY HELEN CAMPBELL,

Author of "Prisoners of Poverty," "Mrs. Herndon's Income," "Miss Melinda's Opportunity," "The What-to-do Club," etc.

16mo, cloth, price, $1.00; paper, 50 cents.

This story is on the scale of a cabinet picture. It presents interesting figures, natural situations, and warm colors. Written in a quiet key, it is yet moving, and the letter from Bolton describing the fortunate sale of Roger's painting of "The Factory Bell" sends a tear of sympathetic joy to the reader's eye. Roger Berkeley was a young American art student in Paris, called home by the mortal sickness of his mother, and detained at home by the spendthriftness of his father and the embarrassment that had overtaken the family affairs through the latter cause. A concealed mortgage on the old homestead, the mysterious disappearance of a package of bonds intended for Roger's student use, and the paralytic incapacity of the father to give the information which his conscience prompted him to give, have a share in the development of the story. Roger is obliged for the time to abandon his art work, and takes a situation in a mill; and this trying diversion from his purpose is his "probation." How he profits by this loss is shown in the result. The mill-life gives Mrs. Campbell opportunity to express herself characteristically in behalf of down-trodden "labor." The whole story is simple, natural, sweet, and tender; and the figures of Connie, poor little cripple, and Miss Medora Flint, angular and snappish domestic, lend picturesqueness to its group of characters.—Literary World.

Sold by all Booksellers. Mailed, post-paid, on receipt of price, by the Publishers,

LITTLE, BROWN, AND COMPANY, BOSTON.


MISS MELINDA'S OPPORTUNITY.

A STORY.

BY HELEN CAMPBELL,

AUTHOR OF "THE WHAT-TO-DO CLUB," "MRS. HERNDON'S INCOME," "PRISONERS OF POVERTY."

16mo. Cloth, price, $1.00; paper covers, 50 cents.

"Mrs. Helen Campbell has written 'Miss Melinda's Opportunity' with a definite purpose in view, and this purpose will reveal itself to the eyes of all of its philanthropic readers. The true aim of the story is to make life more real and pleasant to the young girls who spend the greater part of the day toiling in the busy stores of New York. Just as in the 'What-to-do Club' the social level of village life was lifted several grades higher, so are the little friendly circles of shop-girls made to enlarge and form clubs in 'Miss Melinda's Opportunity.'"—Boston Herald.

"'Miss Melinda's Opportunity,' a story by Helen Campbell, is in a somewhat lighter vein than are the earlier books of this clever author; but it is none the less interesting and none the less realistic. The plot is unpretentious, and deals with the simplest and most conventional of themes; but the character-drawing is uncommonly strong, especially that of Miss Melinda, which is a remarkably vigorous and interesting transcript from real life, and highly finished to the slightest details. There is much quiet humor in the book, and it is handled with skill and reserve. Those who have been attracted to Mrs. Campbell's other works will welcome the latest of them with pleasure and satisfaction."—Saturday Gazette.

"The best book that Helen Campbell has yet produced is her latest story, 'Miss Melinda's Opportunity,' which is especially strong in character-drawing, and its life sketches are realistic and full of vigor, with a rich vein of humor running through them. Miss Melinda is a dear lady of middle life, who has finally found her opportunity to do a great amount of good with her ample pecuniary means by helping those who have the disposition to help themselves. The story of how some bright and energetic girls who had gone to New York to earn their living put a portion of their earnings into a common treasury, and provided themselves with a comfortable home and good fare for a very small sum per week, is not only of lively interest, but furnishes hints for other girls in similar circumstances that may prove of great value. An unpretentious but well-sustained plot runs through the book, with a happy ending, in which Miss Melinda figures as the angel that she is."—Home Journal.

Sold by all booksellers. Mailed, post-paid, on receipt of price, by the publishers,

LITTLE, BROWN, AND COMPANY, BOSTON.


THE WHAT-TO-DO CLUB

A STORY FOR GIRLS

BY HELEN CAMPBELL.

16mo. Cloth. Price $1.50.

"'The What-to-do Club' is an unpretending story. It introduces us to a dozen or more village girls of varying ranks. One has had superior opportunities; another exceptional training; two or three have been 'away to school;' some are farmers' daughters; there is a teacher, two or three poor self-supporters,—in fact, about such an assemblage as any town between New York and Chicago might give us. But while there is a large enough company to furnish a delightful coterie, there is absolutely no social life among them.... Town and country need more improving, enthusiastic work to redeem them from barrenness and indolence. Our girls need a chance to do independent work, to study practical business, to fill their minds with other thoughts than the petty doings of neighbors. A What-to-do Club is one step toward higher village life. It is one step toward disinfecting a neighborhood of the poisonous gossip which floats like a pestilence around localities which ought to furnish the most desirable homes in our country.'"—The Chautauquan.

"'The What-to-do Club' is a delightful story for girls, especially for New England girls, by Helen Campbell. The heroine of the story is Sybil Waite, the beautiful, resolute, and devoted daughter of a broken-down but highly educated Vermont lawyer. The story shows how much it is possible for a well-trained and determined young woman to accomplish when she sets out to earn her own living, or help others. Sybil begins with odd jobs of carpentering, and becomes an artist so woodwork. She is first jeered at, then admired, respected, and finally loved by a worthy man. The book closes pleasantly with John claiming Sybil as his own. The labors of Sybil and her friends and of the New Jersey 'Busy Bodies,' which are said to be actual facts, ought to encourage many young women to more successful competition in the battles of life.'"—Golden Rule.

"In the form of a story, this book suggests ways in which young women may make money at home, with practical directions for so doing. Stories with a moral are not usually interesting, but this one is an exception to the rule. The narrative is lively, the incidents probable and amusing, the characters well-drawn, and the dialects various and characteristic. Mrs. Campbell is a natural storyteller, and has the gift of making a tale interesting. Even the recipes for pickles and preserves, evaporating fruits, raising poultry, and keeping bees, are made poetic and invested with a certain ideal glamour, and we are thrilled and absorbed by an array of figures of receipts and expenditures, equally with the changeful incidents of flirtation, courtship, and matrimony. Fun and pathos, sense and sentiment, are mingled throughout, and the combination has resulted in one of the brightest stories of the season."—Woman's Journal.

Sold by all booksellers. Mailed, post-paid, by publishers,

LITTLE, BROWN, AND COMPANY, BOSTON.