Miss Parloa's Young Housekeeper
Designed Especially to Aid Beginners; Economical Receipts
for those who are Cooking for Two or Three
Free

Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for those who are Cooking for Two or Three

By Maria Parloa
Free
Book Description
Table of Contents
  • MISS PARLOA’S Young Housekeeper
  • PREFACE. ―――――◀▶―――――
  • CONTENTS. ―――――◀▶―――――
  • CHAPTER I. A WORD WITH THE YOUNG HOUSEWIFE.
  • CHAPTER II. ABOUT FURNISHING THE HOUSE.
    • What to Buy for the Chambers.
    • Dining-room Furniture.
    • Comfort in the Sitting-room.
    • Selecting Carpets and Rugs.
    • Choosing a Dinner and Tea Set.
    • Dainty Things for the Table.
    • Fashions in Cutlery.
    • WHAT IS NEEDED IN THE KITCHEN.
    • The Range.
    • List of Articles most in Use.
    • FURNISHING THE LINEN CLOSET.
    • Imported Linens.
    • Table-cloths and Napkins.
    • Size and Quality of Napkins.
    • A Word about Doilies.
    • Tea, Carving, and Tray Cloths.
    • Sheets and Pillow Cases.
    • Bed Spreads and Blankets.
    • Bath and Bedroom Towels.
    • For Kitchen and Pantry.
  • CHAPTER III. DIVISION OF THE HOUSEHOLD WORK.
    • Every-day Duties.
    • What to do in the Morning.
    • Special Work for Special Days.
    • Where one Servant is Kept.
    • Cleaning a Room by System.
    • The Last Half of the Week.
    • A Day of Rest.
    • Two or More Servants in a Family.
  • CHAPTER IV. SOME THINGS TO BE LEARNED EARLY.
    • Proper Management of Fires.
    • Points about the Furnace Fire.
    • Keeping the Refrigerator Sweet.
    • Getting the Greatest Good out of Lamps.
    • Take Good Care of the Plumbing.
    • About the Bath-room.
    • Do not Neglect the Garbage Barrel.
    • WASHING DISHES.
    • Proper Care of Glassware.
    • Other Dishes and Utensils.
    • Some Special Cautions.
    • Care of Silver.
    • Do not Slight the Knife Blades.
    • Rust and Other Annoyances.
  • CHAPTER V. WORK ON WASHING DAY.
    • Satines, Ginghams, and Prints.
    • How Flannels should be Washed.
    • The Right Way to Wash Silk Undergarments.
    • How to Launder Washable Curtains.
    • Cleaning Lace Curtains.
    • Points on Starching and Ironing.
    • A Rule for Making Hard Soap.
    • Borax Soap.
    • Soft Soap.
  • CHAPTER VI. IN THE DINING-ROOM.
    • Setting the Table.
    • Refinement not Exclusively for the Rich.
    • At the Breakfast Table.
    • The Dinner Table.
    • Luncheon and Tea.
    • Duties of the Waitress.
    • Serving Meals without a Servant.
  • CHAPTER VII. BUYING FOOD AND CARING FOR IT.
    • Going to Market.
    • Buying Food for a Small Family.
    • Butter, Eggs, and Milk.
    • About Groceries.
    • CARE OF FOOD.
    • Clarifying Fat.
    • Odds and Ends.
  • CHAPTER VIII. SOUPS.
    • A Good Plain Stock.
    • Second Stock.
    • Macaroni Soup.
    • Rice Soup.
    • Beef Soup.
    • Oxtail Soup.
    • Veal Broth.
    • Scotch Broth.
    • Vegetable Soup.
    • Chicken Soup.
    • Cream of Rice Soup.
    • Mock Bisque.
    • Tomato Soup.
    • Tomato Soup, No. 2.
    • Tomato and Macaroni Soup.
    • Corn Soup.
    • Potato Soup.
    • Hub Soup.
    • Lima Bean Soup.
    • Dried Pea Soup.
    • Cream of Dried Pea Soup.
    • Bean Soup.
    • Cream of Bean Soup.
    • Oyster Soup.
    • Clam Soup.
    • Clam Chowder.
    • Fish Chowder.
    • Salt Codfish Chowder.
  • CHAPTER IX. FISH.
    • How to Boil Fish.
    • Baked Fish.
    • Baked Salt Mackerel.
    • How Fish should be Broiled.
    • Broiled Halibut.
    • Fried Fish.
    • Breaded Fish.
    • Escaloped Fish.
    • Salt Codfish in Cream.
    • Fish Balls.
    • Fish Cakes.
    • Fresh Fish Cakes.
    • Fried Scallops.
    • Oyster Stew.
    • Oysters on Toast.
    • Oysters au Gratin.
    • Escaloped Oysters.
    • Fried Oysters.
    • Creamed Oysters.
    • Lobster.
    • Curry of Lobster.
    • Fricassee of Lobster.
    • Breaded Lobster.
    • Escaloped Lobster.
    • Escaloped Crabs.
    • Escaloped Shrimps.
    • Stewed Clams.
    • Roast Clams.
    • Steamed Clams.
  • CHAPTER X. HOW TO COOK MEAT.
    • BOILING.
    • Boiled Leg of Mutton.
    • Steamed Mutton.
    • Boiled Corned Beef.
    • Spiced Corned Beef.
    • Boiled Ham.
    • Fresh Tongue.
    • Smoked Tongues.
    • Pickled Tongue.
    • SCIENCE IN ROASTING MEAT.
    • How to Roast Meat in the Oven.
    • Roast Rib of Beef.
    • Roast Lamb.
    • Roast Mutton.
    • Stuffed Mutton.
    • Roast Veal.
    • Roast Pork.
    • Roast Ham.
    • BROILING.
    • To Broil in a Frying-pan.
    • Broiled Chops with Bacon.
    • Beefsteak and Onions.
    • FRYING.
    • How to keep Fat.
    • The Kind of Fat to use.
    • The Frying Basket.
    • Breaded Chops.
    • Breaded Veal Cutlets.
    • Mutton Cutlets Sauté.
    • Breaded Sausages.
    • MISCELLANEOUS MODES.
    • Stewed Shin of Beef.
    • Pot Roast.
    • Braised Beef.
    • Beefsteak Roll.
    • Beef Olives.
    • Hamburg Steaks.
    • Beef Stew from the Cold Roast.
    • Stew from Cold Lamb or Mutton.
    • Creamed Dried Beef.
    • Frizzled Smoked Beef.
    • Veal Olives.
    • Veal Cutlets Sauté.
    • Fricassee of Veal.
    • Ragout of Mutton.
    • Blanquette of Cold Meat.
    • Pork Chops.
    • Fried Salt Pork.
    • Salt Pork in Batter.
    • Sausage Cakes.
    • Stewed Kidneys.
    • Kidneys Sauté.
    • Broiled Kidneys.
    • Stewed Sheep’s Hearts.
    • Fried Liver and Bacon.
    • Calf’s Liver Sauté.
    • Chicken Livers en Brochette.
    • Broiled Tripe.
    • Fried Tripe.
    • Tripe Fried in Batter.
    • Corned Beef Hash.
    • Hash of Fresh Meat.
    • Sausage Hash.
    • Baked Hash.
    • Minced Meat on Toast.
    • Tongue Toast.
    • Meat Cakes.
    • Sanders.
    • Small Timbales.
    • Mutton Croquettes.
    • Meat and Potato Croquettes.
    • Meat Pie.
    • Filling.
    • Crust.
    • How to Clean and Truss Poultry.
    • Boiled Fowl.
    • Roast Chicken.
    • Roast Turkey.
    • Chicken Gravy.
    • Turkey or Chicken Dressing.
    • Breaded Chicken.
    • Fried Chicken.
    • Creamed Chicken.
    • Creamed Turkey.
    • Stewed Chicken.
    • Chicken Pie.
    • White Fricassee of Chicken.
    • Roast Duck.
    • Roast Grouse.
    • Roast Partridge.
    • Roast Ptarmigan.
    • Broiled Small Birds.
    • Fricassee of Rabbit.
    • Curried Rabbit.
    • Broiled Venison.
    • Venison Steak Sauté.
  • CHAPTER XI. SAUCES FOR MEAT AND FISH.
    • Brown Sauce.
    • Brown Sauce, No. 2.
    • Mushroom Sauce.
    • White Sauce.
    • Béchamel Sauce.
    • Mustard Sauce.
    • Cream Sauce.
    • Parsley Sauce.
    • Egg Sauce.
    • Butter Sauce.
    • Caper Sauce.
    • Curry Sauce.
    • Bisque Sauce.
    • Hollandaise Sauce.
    • Tomato Sauce.
    • Tartar Sauce.
    • Mint Sauce.
    • Currant Jelly Sauce.
    • Maître d’Hôtel Butter.
    • Bread Sauce.
  • CHAPTER XII. SALADS.
    • Mayonnaise Dressing.
    • Cooked Salad Dressing.
    • French Dressing.
    • Chicken Salad.
    • Lobster Salad.
    • Fish Salads.
    • Vegetable Salads.
    • Lettuce Salad.
    • Tomato and Lettuce Salad.
    • Beet Salad.
    • Potato Salad.
    • Potato Salad, No. 2.
  • CHAPTER XIII. VEGETABLES.
    • Boiled Potatoes.
    • Stewed Potatoes.
    • Stewed Potatoes, No. 2.
    • Potatoes au Gratin.
    • Hashed Potatoes.
    • Nichewaug Potatoes.
    • Lyonnaise Potatoes.
    • Potato Cakes.
    • Potato Croquettes.
    • Boiled Sweet Potatoes.
    • Baked Sweet Potatoes.
    • Browned Sweet Potatoes.
    • Warming over Sweet Potatoes.
    • Boiled Onions.
    • Creamed Onions.
    • Onions au Gratin.
    • Sliced Tomatoes.
    • Stewed Tomatoes.
    • Tomatoes au Gratin.
    • Beets.
    • Boiled Turnips.
    • Mashed Turnips.
    • Boiled Carrots.
    • Parsnips.
    • Salsify.
    • Boiled Cauliflower.
    • Cauliflower au Gratin.
    • Green Corn.
    • Canned Corn.
    • Corn Oysters.
    • String Beans.
    • Butter Beans.
    • Fresh Lima Beans.
    • Dried Lima Beans.
    • Dried Lima Beans, No. 2.
    • Succotash of Dried Lima Beans and Canned Corn.
    • Shelled Kidney Beans.
    • Baked Beans.
    • Green Peas.
    • Canned Peas.
    • Asparagus on Toast.
    • Asparagus with Cream Sauce.
    • Spinach.
    • Greens.
    • Hashed Cabbage.
    • Creamed Cabbage.
    • Baked Cabbage.
    • Fried Cabbage.
    • Squash.
    • Summer Squash.
    • Fried Egg Plant.
    • Boiled Macaroni.
    • Macaroni with Cheese.
    • Baked Hominy.
    • Boiled Rice.
    • Baked Rice.
    • Rice Croquettes.
    • Vegetable Hash.
    • Celery.
    • How to Keep Lettuce Crisp.
  • CHAPTER XIV. MISCELLANEOUS DISHES.
    • Boiled Eggs.
    • Poached Eggs.
    • Fried Eggs.
    • Scrambled Eggs.
    • Eggs au Gratin.
    • Baked Eggs.
    • Breaded Eggs.
    • Creamed Eggs.
    • Egg Cutlets.
    • Plain Omelet.
    • Baked Omelet.
    • Bread Omelet.
    • Welsh Rarebit.
    • Roasted Oyster Crackers.
    • Fried Bread.
    • Maple Syrup from Sugar.
    • Batter for Fruit Fritters.
    • Apple Fritters.
    • Milk Toast.
    • Baked Toast.
    • Soft Butter Toast.
    • Cracker Cream Toast.
    • Cracker Butter Toast.
    • Mush.
    • Oatmeal Mush.
    • Corn Meal Mush.
    • Fried Mush.
    • Boiled Hominy.
    • Fried Hominy.
    • Hominy Cakes.
    • Fruit Sauces.
    • Baked Sweet Apples.
    • Baked Sour Apples.
    • Broiled Apples.
    • Fried Apples.
    • Green Apple Sauce.
    • Evaporated Apple Sauce.
    • Evaporated Peaches.
    • Evaporated Apricots.
    • Baked Pears.
    • Stewed Prunes.
    • Cranberry Sauce.
    • Cranberry Jelly.
    • Rhubarb Sauce.
    • Dumplings.
  • CHAPTER XV. BREAD IN VARIOUS FORMS.
    • Hop Yeast.
    • Bread Made with Dry Yeast.
    • Water Bread.
    • Potato Bread.
    • Entire-wheat Bread.
    • Graham Bread.
    • Rye Bread.
    • Rye Bread, No. 2.
    • Boston Brown Bread.
    • Steamed Indian Bread.
    • Pulled Bread.
    • Rolls from Bread Dough.
    • Sponge Rolls.
    • Parker House Rolls.
    • Milk Rolls.
    • Luncheon Rolls.
    • Baking Powder Biscuit.
    • Quick Luncheon Rolls.
    • Pin Wheels.
    • Crumpets.
    • Sally Lunn.
    • Flour Pop-overs.
    • Rye Pop-overs.
    • Graham Pop-overs.
    • Wheat Gems.
    • Raised Wheat Muffins.
    • Sour Milk or Buttermilk Muffins.
    • Graham Muffins.
    • Rye Muffins.
    • Graham Muffins with Sour Milk.
    • Rye Muffins with Sour Milk.
    • Cream of Tartar Muffins.
    • Blueberry Muffins.
    • Yellow Corn Meal Muffins.
    • White Corn Meal Muffins.
    • Corn Bread.
    • Spider Corn Cake.
    • Corn Dodgers.
    • Baltimore Hominy Bread.
    • Buckwheat Cakes.
    • Sour Milk Griddle Cakes.
    • Baking Powder Griddle Cakes.
    • Sour Milk Indian Griddle Cakes.
    • Sour Milk Graham Griddle Cakes.
    • Hominy Griddle Cakes.
    • Hominy Griddle Cakes with Sour Milk.
    • Ground Rice Griddle Cakes.
    • Blueberry Griddle Cakes.
    • Bread Griddle Cakes.
    • Raised Flannel Cakes.
    • Waffles.
    • Hominy Waffles.
    • Raised Wheat Waffles.
  • CHAPTER XVI. CAKE.
    • Raised Fruit Cake.
    • Spice Cake.
    • Blackberry Jam Cake.
    • Rich Sponge Cake.
    • Plain Sponge Cake.
    • Corn Starch Cake.
    • Angel Cake.
    • Rich Cup Cake.
    • Plain Cup Cake.
    • Cold Water Cake.
    • Swiss Cake.
    • Tea Cake.
    • Blueberry Cake.
    • Hermits.
    • Maple Sugar Gingerbread.
    • Soft Molasses Gingerbread.
    • Soft Molasses Gingerbread, No. 2.
    • Soft Molasses Gingerbread, No. 3.
    • Clinton Doughnuts.
    • Dropped Doughnuts.
    • Strawberry Short Cake.
    • Strawberry Short Cake, No. 2.
    • Filling.
    • Icing.
    • Chocolate Icing.
  • CHAPTER XVII. PASTRY.
    • Delicate Paste.
    • Plain Paste.
    • Mince Meat.
    • Apple Pie, Sliced.
    • Stewed Apple Pie.
    • Mince Pies.
    • Peach Pie.
    • Berry Pies.
    • Lemon Pie.
    • Squash Pie.
    • Sweet Potato Pie.
    • Cream Pie.
    • Filling.
    • Washington Pie.
    • Chocolate Pie.
    • Berry Tart.
    • Apple Turnovers.
  • CHAPTER XVIII. PUDDINGS.
    • Steamed Apple Pudding.
    • Quick Steamed Apple Pudding.
    • Baked Apple Dumplings.
    • Steamed Apple Dumplings.
    • Apple Tapioca Pudding.
    • Apple and Indian Pudding.
    • Peach Tapioca Pudding.
    • Sponge Apple Pudding.
    • Prune Pudding.
    • Prune Tapioca Pudding.
    • Raspberry Tapioca Pudding.
    • Little Fruit Puddings.
    • Blueberry Pudding.
    • Blueberry Pudding, No. 2.
    • Berry Pudding.
    • Blackberry Pudding.
    • Steamed Black Pudding.
    • Rhubarb Pudding.
    • Jam Pudding.
    • Steamed Batter Pudding.
    • Quiver Pudding.
    • Plum Pudding.
    • Chester Pudding.
    • Wayne Pudding.
    • Turkish Pudding.
    • Graham Pudding.
    • Steamed Indian Pudding.
    • Steamed Indian Berry Pudding.
    • Steamed Indian and Apple Pudding.
    • Baked Indian Pudding.
    • Mock Indian Pudding.
    • Bread Pudding.
    • Cake Pudding.
    • Sponge Pudding.
    • Cottage Pudding.
    • Lemon Pudding.
    • Cream Pudding.
    • Chocolate Pudding.
    • Chocolate Pudding, No. 2.
    • Caramel Pudding.
    • Custard Sauce.
    • Corn Starch Pudding.
    • Custard Pudding.
    • Cocoanut Pudding.
    • Tapioca Pudding.
    • Oatmeal Pudding.
    • Boiled Rice Pudding.
    • Rice Balls.
    • Cold Rice Pudding.
    • English Rice Pudding.
    • Baked Rice Pudding.
    • Hot Farina Pudding.
    • Cold Farina Pudding.
    • Farina Fruit Pudding.
    • Rose Pudding.
    • Snow Pudding.
    • Snow Pudding, No. 2.
    • Orange Snow Pudding.
    • Snow Blancmange.
    • Custard Sauce.
    • PUDDING SAUCES.
    • Wine Sauce.
    • Foaming Sauce.
    • Creamy Sauce.
    • Fruit Sauce.
    • Egg Sauce.
    • Vinegar Sauce.
    • Molasses Sauce.
    • Clear Sauce.
    • Clear Lemon Sauce.
    • Cinnamon Sauce.
    • Nutmeg Sauce.
    • Italian Sauce.
    • Golden Sauce.
    • Hot Cream Sauce.
  • CHAPTER XIX. SWEETS.
    • Soft Custard.
    • Baked Cup Custards.
    • Steamed Cup Custards.
    • Tapioca Custard.
    • Rennet Custard.
    • Slip.
    • Strawberry Bavarian Cream.
    • Sea Moss Farina Blancmange.
    • Chocolate Blancmange.
    • Moss Blancmange.
    • Wine Jelly.
    • Cider Jelly.
    • Lemon Jelly.
    • Orange Jelly.
    • Strawberry Jelly.
    • Raspberry Jelly.
    • Blackberry Jelly.
    • Coffee Jelly.
    • DIRECTIONS FOR FREEZING.
    • Vanilla Ice Cream.
    • Chocolate Ice Cream.
    • Pistachio Ice Cream.
    • Peach Ice Cream.
    • Strawberry Ice Cream.
    • Lemon Sherbet.
    • Orange Sherbet.
    • Milk Sherbet.
    • Peach Ice.
    • Apricot Ice.
  • CHAPTER XX. BEVERAGES.
    • Tea.
    • Coffee.
    • Boiled Coffee.
    • Filtered Coffee.
    • Cocoa.
    • Chocolate.
    • Breakfast Cocoa.
    • Broma.
    • Cocoa Shells and Nibs.
    • Lemonade.
  • CHAPTER XXI. PRESERVES AND PICKLES.
    • Quality of the Fruit.
    • What to do with Fruit Pulp.
    • Preserved Peaches.
    • Preserved Pears.
    • Crab Apples.
    • Preserved Plums.
    • Preserved Damson Plums.
    • Grape Preserve.
    • Preserved Quinces.
    • Preserved Pineapple.
    • Preserved Uncooked Pineapple.
    • Sun Cooked Strawberries.
    • CANNING FRUITS.
    • Filling the Jars.
    • Different Fruits Need Different Treatment.
    • To Can Small Fruits.
    • Canned Rhubarb.
    • Blackberry Jam.
    • Raspberry Jam.
    • Currant and Raisin Jam.
    • Pear Marmalade.
    • Jellies.
    • Covering Jellies.
    • Currant Jelly.
    • Currant Jelly, No. 2.
    • Crab Apple Jelly.
    • Other Jellies.
    • Cucumber Pickles.
    • Sweet Cucumber Pickles.
    • Tomato Pickle.
    • Canadian Tomato Pickle.
    • Governor’s Sauce.
    • Tomato Catsup.
    • Canned Tomatoes.
    • Spiced Currants.
    • Spiced Crab Apple.
    • Piccalilli.
  • CHAPTER XXII. FOR THOSE WHO LIVE ON FARMS.
    • To Prepare Meat for Corning.
    • Pickle for any Kind of Meat.
    • Pickle for Tongues.
    • Corned Shoulder of Mutton.
    • To Cure Hams.
    • To Cure Breakfast Bacon.
    • Sausage Meat.
    • English Sausage Meat.
    • To Cure Jowl and Chines.
    • To Cook Jowl.
    • Chine Pillau.
    • How to Render Lard.
    • Hogs’ Head Cheese.
    • Scrapple.
    • Tripe.
    • Soused Tripe.
    • Pigs’ Feet.
    • To Preserve Rennet.
    • Rennet Wine.
    • Essence of Rennet.
    • THE DAIRY.
    • Care of Milk and Cream.
    • Butter Making.
    • Cottage Cheese.
  • CHAPTER XXIII. CARE OF THE SICK.
    • Cleanliness and Ventilation.
    • Bathing.
    • Turpentine Applications.
    • To Relieve Neuralgia.
    • To Keep Cracked Ice.
    • To Break Ice in a Sick Room.
    • Mutton Broth.
    • Chicken Broth.
    • Clam Broth.
    • Mutton Custard.
    • Oysters Roasted in the Shell.
    • Steamed Oysters.
    • Oyster Roast.
    • Beef Tea.
    • Beef Tea, No. 2.
    • Beef Juice.
    • Round Steak.
    • Raw Beef Sandwiches.
    • Flour Gruel.
    • Oatmeal Gruel.
    • Indian Meal Gruel.
    • Arrowroot Gruel.
    • Cracker Gruel.
    • Milk Punch.
    • Egg Tea.
    • Eggnog.
    • Rice Water.
    • Apple Water.
    • Barley Water.
    • Crust Coffee.
    • Wine Whey.
    • Moss Lemonade.
    • Restorative Jelly.
    • Senna Prunes.
    • A Gargle for a Sore Throat.
    • Camphorated Oil.
    • For a Cold in the Head.
    • Lime Water.
  • CHAPTER XXIV. WHEN CLEANING HOUSE.
    • System Absolutely Necessary.
    • Cleaning the Cellar.
    • Do not Omit Whitewashing.
    • From Cellar to Attic.
    • Taking up and Cleaning Carpets.
    • Sweeping and Dusting.
    • Washing Painted Surfaces.
    • Laying the Carpet.
    • Rooms on the First Floor.
    • Kitchen, Pantry, and Closets.
  • CHAPTER XXV. ODD BITS OF USEFUL KNOWLEDGE.
    • Points of Difference in Various Brands of Flour.
    • When and Why Soda, Cream of Tartar, and Baking
    • About Whipping Cream.
    • How to Prepare Bread Crumbs.
    • Breading Articles for Frying.
    • Ways to Get Onion Juice.
    • Getting Rid of the Odor of Onions.
    • Stoning Raisins in an Easy Manner.
    • To Freshen Bread and Cake.
    • Making a Bouquet of Sweet Herbs.
    • Preventing a Meringue from Falling.
    • To Temper Iron and Earthen Ware.
    • Flour Paste.
    • What to do When Burning Accidents Occur.
    • Use of Naphtha in the Household.
    • A Word Regarding Stains.
    • To Remove Grease Spots.
    • To Take Grease from Wood and Stone.
    • Removing Stains from Marble.
    • Treatment of Fruit Stains.
    • Coffee, Tea, and Wine Stains on Table Linen.
    • When Cloths become Mildewed.
    • The Best Way to remove Iron Rust.
    • Removing Blood Stains.
    • Removing Sewing-machine Oil Stains.
    • To Remove Pitch and Tar.
    • Alcohol for Grass Stains.
    • Muriatic Acid for Stains on Porcelain.
    • To Remove Paint.
    • Removing Ink Stains.
    • When Acids are Spilled.
    • Restoring Colors.
    • To make Javelle Water.
    • A Good Cleaning Fluid.
    • Treatment of Grease Spots on Wall Paper.
    • Stale Bread for Cleaning Soiled Paper.
    • Two Ways to Repair Wall Paper.
    • Brightening Leather Furniture.
    • Preventing Silks and Woollens from Turning
    • Cleaning Dress Silks and Ribbons.
    • Cleaning Chamois Skins.
    • To Clean Brushes.
    • Care of Straw Matting.
    • To Clean Woods in Natural Finish.
    • To Remove White Stains from Furniture.
    • Cleaning Brass.
    • Conveniences when Sweeping.
    • Mending Breaks in Plaster.
    • Cement for Stoves and Iron Ware.
    • Cement for China.
    • How to Fasten Handles of Knives and Forks.
    • Value of a Drop of Oil.
    • What to do when the Chimney is Cold.
    • To Prevent Kid from Cracking.
    • Testing the Oven Heat with Paper.
    • Oven Thermometers.
    • Ridding the House of Water Bugs.
    • Keeping Flies from Chandeliers.
    • Driving away Ants.
    • Care of the Hands.
    • Cold Cream.
    • Cupfuls, Half-pints, and Grills.
    • Equivalents of Measures in Weight.
  • INDEX ―――――◀▶―――――
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