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Practical Suggestions for Mother and Housewife

By Marion Mills Miller
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Book Description
Table of Contents
  • Practical Suggestions for Mother and Housewife
  • Contents
    • CHAPTER I
    • CHAPTER II
    • CHAPTER III
    • CHAPTER IV
    • CHAPTER V
    • CHAPTER VI
    • CHAPTER VII
    • CHAPTER VIII
    • CHAPTER IX
    • CHAPTER X
    • CHAPTER XI
    • CHAPTER XII
    • CHAPTER XIII
    • CHAPTER XIV
    • CHAPTER XV
  • INTRODUCTION
  • CHAPTER I
    • THE SINGLE WOMAN
  • CHAPTER II
    • THE SINGLE WOMAN
  • CHAPTER III
    • THE WIFE
  • CHAPTER IV
    • THE HOUSE
  • CHAPTER V
    • THE HOUSE
  • CHAPTER VI
    • FURNITURE AND DECORATION
  • CHAPTER VII
    • FURNITURE AND DECORATION
  • CHAPTER VIII
    • THE MOTHER
  • CHAPTER IX
    • THE MOTHER
  • CHAPTER X
    • CARE OF THE PERSON
  • CHAPTER XI
    • GENERAL PRINCIPLES OF COOKING
      • VALUE OF MEAT AS FOOD
      • RELATIVE VALUES AND PRICES OF THE CUTS OF MEAT
      • TEXTURE AND FLAVOR OF MEAT
      • GENERAL METHODS OF COOKING MEAT
    • VALUE OF MEAT AS FOOD
    • RELATIVE VALUES AND PRICES OF THE CUTS OF MEAT
    • TEXTURE AND FLAVOR OF MEAT
    • GENERAL METHODS OF COOKING MEAT
  • CHAPTER XII
    • GENERAL PRINCIPLES OF COOKING
      • ECONOMIES IN USE OF MEAT
    • ECONOMIES IN USE OF MEAT
  • CHAPTER XIII
    • RECIPES FOR MEAT DISHES
    • RECIPES
      • TRYING OUT FAT
      • MEAT STEW
      • MEAT DUMPLINGS
      • MEAT PIES AND SIMILAR DISHES
      • MEAT AND TOMATO PIE
      • MEAT WITH STARCHY MATERIALS
      • TURKISH PILAF
      • STEW FROM COLD ROAST
      • MEAT WITH BEANS
      • HARICOT OF MUTTON
      • MEAT SALADS
      • MEAT WITH EGGS
      • ROAST BEEF WITH YORKSHIRE PUDDING
      • CORNED-BEEF HASH WITH POACHED EGGS
      • STUFFING
      • MOCK DUCK
      • VEAL OR BEEF BIRDS
      • UTILIZING THE CHEAPER CUTS OF MEAT
    • TRYING OUT FAT
    • MEAT STEW
    • MEAT DUMPLINGS
    • MEAT PIES AND SIMILAR DISHES
    • MEAT AND TOMATO PIE
    • MEAT WITH STARCHY MATERIALS
    • TURKISH PILAF
    • STEW FROM COLD ROAST
    • MEAT WITH BEANS
    • HARICOT OF MUTTON
    • MEAT SALADS
    • MEAT WITH EGGS
    • ROAST BEEF WITH YORKSHIRE PUDDING
    • CORNED-BEEF HASH WITH POACHED EGGS
    • STUFFING
    • MOCK DUCK
    • VEAL OR BEEF BIRDS
    • UTILIZING THE CHEAPER CUTS OF MEAT
  • CHAPTER XIV
    • RECIPES FOR MEAT DISHES
      • PROLONGED COOKING AT LOW HEAT
      • STEWED SHIN OF BEEF
      • BOILED BEEF WITH HORSERADISH SAUCE
      • STUFFED HEART
      • BRAISED BEEF, POT ROAST, AND BEEF A LA MODE
      • HUNGARIAN GOULASH
      • CASSEROLE COOKERY
      • MEAT COOKED WITH VINEGAR
      • SOUR BEEF
      • SOUR BEEFSTEAK
      • POUNDED MEAT
      • FARMER STEW
      • SPANISH BEEFSTEAK
      • CHOPPED MEAT
      • SAVORY ROLLS
      • DEVELOPING FLAVOR OF MEAT
      • RETAINING NATURAL FLAVOR
      • ROUND STEAK ON BISCUITS
      • FLAVOR OF BROWNED MEAT OR FAT
      • SALT PORK WITH MILK GRAVY
      • "SALT-FISH DINNER"
      • SAUCES
      • MOCK VENISON
    • PROLONGED COOKING AT LOW HEAT
    • STEWED SHIN OF BEEF
    • BOILED BEEF WITH HORSERADISH SAUCE
    • STUFFED HEART
    • BRAISED BEEF, POT ROAST, AND BEEF A LA MODE
    • HUNGARIAN GOULASH
    • CASSEROLE COOKERY
    • MEAT COOKED WITH VINEGAR
    • SOUR BEEF
    • SOUR BEEFSTEAK
    • POUNDED MEAT
    • FARMER STEW
    • SPANISH BEEFSTEAK
    • CHOPPED MEAT
    • SAVORY ROLLS
    • DEVELOPING FLAVOR OF MEAT
    • RETAINING NATURAL FLAVOR
    • ROUND STEAK ON BISCUITS
    • FLAVOR OF BROWNED MEAT OR FAT
    • SALT PORK WITH MILK GRAVY
    • "SALT-FISH DINNER"
    • SAUCES
    • MOCK VENISON
  • CHAPTER XV
    • HOUSEHOLD RECIPES.
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