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The Book of Household Management

By Mrs. (Isabella Mary) Beeton

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Table of Contents

THE BOOK OF HOUSEHOLD MANAGEMENT;
- PREFACE.
- GENERAL CONTENTS
  - CHAP.
- ANALYTICAL INDEX.
- ENGRAVINGS.
- COLOURED PLATES.
THE BOOK OF HOUSEHOLD MANAGEMENT.
- CHAPTER I.
  - THE MISTRESS.
- CHAPTER II.
  - THE HOUSEKEEPER.
- CHAPTER III.
  - ARRANGEMENT AND ECONOMY OF THE KITCHEN.
    - TIMES WHEN THINGS ARE IN SEASON.
    - JANUARY.
    - FEBRUARY.
    - MARCH.
    - APRIL.
    - MAY.
    - JUNE.
    - JULY.
    - AUGUST.
    - SEPTEMBER.
    - OCTOBER.
    - NOVEMBER.
    - DECEMBER.
- CHAPTER IV.
  - INTRODUCTION TO COOKERY.
    - EXPLANATION OF FRENCH TERMS USED IN MODERN HOUSEHOLD COOKERY.
    - CHAPTER V.
    - GENERAL DIRECTIONS FOR MAKING SOUPS.
    - SOUP, BROTH AND BOUILLON.
    - THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.
- RECIPES.
  - CHAPTER VI.
    - FRUIT AND VEGETABLE SOUPS.
    - STOCKS FOR ALL KINDS OF SOUPS.
    - MEDIUM STOCK.
    - ECONOMICAL STOCK.
    - WHITE STOCK.
    - BROWNING FOR STOCK.
    - TO CLARIFY STOCK.
    - ALMOND SOUP.
    - ASPARAGUS SOUP.
    - II.
    - BARLEY SOUP.
    - CARROT SOUP.
    - II.
    - SOUP A LA JULIENNE.
    - LEEK SOUP.
    - II.
    - ONION SOUP.
    - CHEAP ONION SOUP.
    - WINTER PEA SOUP (YELLOW).
    - POTATO SOUP.
    - II.
    - III.
    - RICE SOUP.
    - SAGO SOUP.
    - II.
    - III.
    - VERMICELLI SOUP.
    - WHITE SOUP.
    - USEFUL SOUP FOR BENEVOLENT PURPOSES.
    - MEAT, POULTRY, AND GAME SOUPS.
    - BRILLA SOUP.
    - GIBLET SOUP.
    - GRAVY SOUP.
    - II.
    - MOCK TURTLE.
    - II.
    - PARTRIDGE SOUP.
    - PORTABLE SOUP.
    - REGENCY SOUP.
    - SOUP A LA REINE.
    - STEW SOUP OF SALT MEAT.
    - STEW SOUP.
    - II.
    - HODGE-PODGE.
- FISH SOUPS.
  - FISH STOCK.
    - CRAYFISH SOUP.
    - LOBSTER SOUP.
    - OYSTER SOUP.
    - II.
    - CHAPTER VII.
    - THE NATURAL HISTORY OF FISHES.
    - FISH AS AN ARTICLE OF HUMAN FOOD.
    - GENERAL DIRECTIONS FOR DRESSING FISH.
- RECIPES.
  - CHAPTER VIII.
    - FISH.
    - POTTED ANCHOVIES.
    - ANCHOVY TOAST.
    - CODFISH.
    - SALT COD, COMMONLY CALLED "SALT-FISH."
    - COD SOUNDS, EN POULE.
    - II.
    - CURRIED COD.
    - COD A LA BECHAMEL.
    - HOT CRAB.
    - POTTED CRAYFISH.
    - JOHN DORY.
    - FRIED EELS.
    - COLLARED EEL.
    - FISH CAKE.
    - BOILED FLOUNDERS.
    - GUDGEONS.
    - II.
    - TO BOIL LOBSTERS.
    - LOBSTER SALAD.
    - BROILED MACKEREL.
    - FILLETS OF MACKEREL.
    - II.
    - STEWED OYSTERS.
    - OYSTERS FRIED IN BATTER.
    - PERCH STEWED WITH WINE.
    - BOILED PIKE.
    - FRIED PLAICE.
    - STEWED PLAICE.
    - TO DRESS PRAWNS.
    - BOILED SALMON.
    - SALMON AND CAPER SAUCE.
    - PICKLED SALMON.
    - BUTTERED PRAWNS OR SHRIMPS.
    - CRIMPED SKATE.
    - SMALL SKATE FRIED.
    - SOLE OR COD PIE.
    - SOLES WITH CREAM SAUCE.
    - FRIED SOLES.
    - SOLES WITH MUSHROOMS.
    - SPRATS.
    - SPRATS FRIED IN BATTER.
    - DRIED SPRATS.
    - GARNISH FOR TURBOT OR OTHER LARGE FISH.
    - FILLETS OF TURBOT A L'ITALIENNE.
    - TURBOT AU GRATIN.
    - BOILED WHITING.
    - FRIED WHITING.
    - WHITING AUX FINE HERBES.
    - FISH SCALLOP.
    - II.
    - ADDENDUM AND ANECDOTE.
    - FISH CARVING.
    - GENERAL DIRECTIONS FOR CARVING FISH.
    - COD'S HEAD AND SHOULDERS.
    - SALMON.
    - BOILED OR FRIED SOLE.
    - TURBOT.
    - CHAPTER IX.
    - GENERAL REMARKS.
- RECIPES.
  - CHAPTER X.
    - SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.
    - ANCHOVY SAUCE FOR FISH.
    - BROWN APPLE SAUCE.
    - ASPARAGUS SAUCE.
    - PICKLED BEETROOT.
    - BROWNING FOR GRAVIES AND SAUCES.
    - CLARIFIED BUTTER.
    - MELTED BUTTER.
    - MELTED BUTTER MADE WITH MILK.
    - CAMP VINEGAR.
    - CAPER SAUCE FOR BOILED MUTTON.
    - CAPER SAUCE FOR FISH.
    - PICKLED CAPSICUMS.
    - CELERY VINEGAR.
    - CHESTNUT SAUCE FOR FOWLS OR TURKEY.
    - BROWN CHESTNUT SAUCE.
    - BENGAL RECIPE FOR MAKING MANGO CHETNEY.
    - CHRISTOPHER NORTH'S SAUCE FOR MEAT OR GAME.
    - CREAM SAUCE FOR FISH OR WHITE DISHES.
    - CUCUMBER SAUCE.
    - PICKLED CUCUMBERS.
    - GERMAN METHOD OF KEEPING CUCUMBERS FOR WINTER USE.
    - DUTCH SAUCE FOR FISH.
    - EGG SAUCE FOR SALT FISH.
    - EPICUREAN SAUCE FOR STEAKS, CHOPS, GRAVIES, OR FISH.
    - FENNEL SAUCE FOR MACKEREL.
    - FORCEMEAT BALLS FOR FISH SOUPS.
    - FORCEMEAT FOR COLD SAVOURY PIES.
    - FRENCH FORCEMEAT.
    - PANADA.
    - FRIED BREAD CRUMBS.
    - FRIED BREAD FOR BORDERS.
    - BROWN GRAVY.
    - CHEAP GRAVY FOR MINCED VEAL.
    - GRAVY FOR VENISON.
    - TO PICKLE LEMONS WITH THE PEEL ON.
    - LEMON BRANDY.
    - LIVER AND LEMON SAUCE FOR POULTRY.
    - LIVER AND PARSLEY SAUCE FOR POULTRY.
    - MAIGRE MAITRE D'HOTEL SAUCE (HOT).
    - MIXED PICKLE.
    - MUSHROOM KETCHUP.
    - II.
    - PICKLED MUSHROOMS.
    - HOW TO MIX MUSTARD.
    - TARTAR MUSTARD.
    - BROWN ONION SAUCE.
    - PICKLED ONIONS.
    - OYSTER KETCHUP.
    - PICKLED OYSTERS.
    - TO PRESERVE PARSLEY THROUGH THE WINTER.
    - AN EXCELLENT PICKLE.
    - READING SAUCE.
    - III.
    - A GOOD SAUCE FOR VARIOUS BOILED PUDDINGS.
    - A GOOD SAUCE FOR STEAKS.
    - SAUCE FOR WILDFOWL.
    - SAVOURY JELLY FOR MEAT PIES.
    - SPINACH GREEN FOR COLOURING VARIOUS DISHES.
    - SPANISH ONIONS—PICKLED.
    - II.
    - III.
    - UNIVERSAL PICKLE.
    - WALNUT KETCHUP.
    - II.
    - CHAPTER XI.
    - GENERAL REMARKS.
    - BAKING.
    - BOILING.
    - BROILING.
    - FRYING.
    - COOKING BY GAS.
    - ROASTING.
    - CHAPTER XII.
    - GENERAL OBSERVATIONS ON QUADRUPEDS.
    - FORE QUARTER.
- RECIPES.
  - CHAPTER XIII.
    - II.
    - BEEF A LA MODE.
    - BEEF A LA MODE.
    - BEEF-STEAK PIE.
    - BEEF CAKE.
    - BROILED BEEF-BONES.
    - TO DRESS A BULLOCK'S HEART.
    - BEEF-COLLOPS.
    - TO CLARIFY BEEF DRIPPING.
    - ANOTHER WAY.
    - FRICANDEAU OF BEEF.
    - FRIED RUMP-STEAK.
    - II.
    - TO PREPARE HUNG BEEF.
    - HUNTER'S BEEF.
    - TO DRESS BEEF KIDNEY.
    - II.
    - III.
    - MIROTON OF BEEF.
    - STEWED OX-CHEEK.
    - STEWED OX-TAILS.
    - II.
    - TO PICKLE PART OF A ROUND OF BEEF FOR HANGING.
    - ROAST RIBS OF BEEF.
    - BEEF SAUSAGES.
    - STEWED BRISKET OF BEEF.
    - STEWED RUMP OF BEEF.
    - BOILED TONGUE.
    - TO CURE TONGUES.
    - II.
    - TO DRESS TRIPE.
    - BEEF CARVING.
    - GENERAL OBSERVATIONS ON THE SHEEP AND LAMB.
    - LAMBS.
- RECIPES.
  - CHAPTER XV.
    - BOILED BREAST OF MUTTON AND CAPER SAUCE.
    - BOILED LEG OF MUTTON.
    - CHINA CHILO.
    - DORMERS.
    - II.
    - HASHED MUTTON.
    - IRISH STEW.
    - II.
    - ITALIAN MUTTON CUTLETS.
    - ROAST HAUNCH OF MUTTON.
    - ROAST LOIN OF MUTTON.
    - BOILED NECK OF MUTTON.
    - MUTTON PIE.
    - MUTTON PUDDING.
    - ROAST NECK OF MUTTON.
    - ROAST SHOULDER OF MUTTON.
    - TO DRESS A SHEEP'S HEAD.
    - BREAST OF LAMB AND GREEN PEAS.
    - LAMB CHOPS.
    - LAMB'S FRY.
    - HASHED LAMB AND BROILED BLADE-BONE.
    - BOILED LEG OF LAMB A LA BECHAMEL.
    - ROAST LEG OF LAMB.
    - BRAISED LOIN OF LAMB.
    - ROAST SHOULDER OF LAMB.
    - SHOULDER OF LAMB STUFFED.
    - MUTTON AND LAMB CARVING.
    - LOIN OF MUTTON.
    - SADDLE OF MUTTON.
    - SHOULDER OF MUTTON.
    - FORE-QUARTER OF LAMB.
    - LEG OF LAMB, LOIN OF LAMB, SADDLE OF LAMB, SHOULDER OF LAMB,
    - GENERAL OBSERVATIONS ON THE COMMON HOG.
- CHAPTER XVII.
  - II.
    - ROAST LEG OF PORK.
    - FRIED RASHERS OF BACON AND POACHED EGGS.
    - BOILED BACON.
    - TO CURE BACON IN THE WILTSHIRE WAY.
    - TO BOIL A HAM.
    - HOW TO BOIL A HAM TO GIVE IT AN EXCELLENT FLAVOUR.
    - TO CURE SWEET HAMS IN THE WESTMORELAND WAY.
    - TO CURE BACON OR HAMS IN THE DEVONSHIRE WAY.
    - CURING OF HAMS AND BACON.
    - TO MELT LARD.
    - BOILED LEG OF PORK.
    - ROAST LOIN OF PORK.
    - PIG'S PETTITOES.
    - TO PICKLE PORK.
    - TO SCALD A SUCKING-PIG.
    - PORK CARVING.
    - SUCKING-PIG.
    - HAM.
    - LEG OF PORK.
- CHAPTER XVIII.
  - GENERAL OBSERVATIONS ON THE CALF.
- RECIPES.
  - CHAPTER XIX.
    - ROAST BREAST OF VEAL.
    - STEWED BREAST OF VEAL AND PEAS.
    - BOILED CALF'S FEET AND PARSLEY AND BUTTER.
    - VEAL A LA BOURGEOISE.
    - STEWED FILLET OF VEAL.
    - CALF'S LIVER AND BACON.
    - TO RAGOUT A KNUCKLE OF VEAL.
    - STEWED KNUCKLE OF VEAL AND RICE.
    - ROAST LOIN OF VEAL.
    - MINCED VEAL.
    - BRAISED NECK OF VEAL.
    - VEAL PIE.
    - VEAL CARVING.
    - BREAST OF VEAL.
    - FILLET OF VEAL.
    - KNUCKLE OF VEAL.
    - LOIN OF VEAL.
    - GENERAL OBSERVATIONS ON BIRDS.
- RECIPES.
  - CHAPTER XXI.
    - ROAST LARKS.
    - BROILED PIGEONS.
    - BOILED RABBIT.
    - RABBIT PIE.
    - TO DRESS WHEATEARS.
    - POULTRY CARVING.
    - ROAST DUCK.
    - ROAST FOWL.
    - PIGEON.
    - RABBITS.
    - ROAST TURKEY.
    - GENERAL OBSERVATIONS ON GAME.
- RECIPES.
  - CHAPTER XXIII.
    - ROAST BLACK-COCK.
    - RAGOUT OF WILD DUCK.
    - ROAST WILD DUCK.
    - GROUSE PIE.
    - ROAST GROUSE.
    - HASHED HARE.
    - JUGGED HARE.
    - II.
    - ROAST LANDRAIL, OR CORN-CRAKE.
    - PARTRIDGE PIE.
    - POTTED PARTRIDGE.
    - ROAST PARTRIDGE.
    - ROAST PHEASANT.
    - ROAST HAUNCH OF VENISON.
    - GAME CARVING.
    - BLACKCOCK.
    - ROAST HARE.
    - PARTRIDGES.
    - GROUSE.
    - PHEASANT.
    - SNIPE.
    - HAUNCH OF VENISON.
    - LANDRAIL.
    - PTARMIGAN.
    - QUAILS.
    - PLOVERS.
    - TEAL.
    - WIDGEON.
    - GENERAL OBSERVATIONS ON VEGETABLES.
- RECIPES.
  - CHAPTER XXV.
    - BOILED ARTICHOKES.
    - A FRENCH MODE OF COOKING ARTICHOKES.
    - ARTICHOKES A L'ITALIENNE.
    - JERUSALEM ARTICHOKES WITH WHITE SAUCE.
    - ASPARAGUS PUDDING.
    - BOILED FRENCH BEANS.
    - FRENCH MODE OF COOKING FRENCH BEANS.
    - BOILED BROAD OR WINDSOR BEANS.
    - CAULIFLOWERS A LA SAUCE BLANCHE.
    - CELERY.
    - STEWED CELERY A LA CREME.
    - TO DRESS CUCUMBERS.
    - FRIED CUCUMBERS.
    - ENDIVE A LA FRANCAISE.
    - HORSERADISH.
    - BAKED MUSHROOMS.
    - A GERMAN METHOD OF COOKING POTATOES.
    - MASHED POTATOES.
    - BAKED TOMATOES.
    - FRIED VEGETABLE MARROW.
    - GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY.
    - DIRECTIONS IN CONNECTION WITH THE MAKING OF PUDDINGS AND PASTRY.
- RECIPES.
  - CHAPTER XXVII.
    - VERY GOOD PUFF-PASTE.
    - VERY GOOD SHORT CRUST FOR FRUIT TARTS.
    - AUNT NELLY'S PUDDING.
    - BOILED APPLE PUDDING.
    - APPLE TART OR PIE.
    - APPLE SNOWBALLS.
    - APPLE TOURTE OR CAKE.
    - BAKED APRICOT PUDDING.
    - APRICOT TART.
    - BAKEWELL PUDDING.
    - II.
    - BARONESS PUDDING.
    - BARBERRY TART.
    - BOILED BATTER PUDDING.
    - ORANGE BATTER PUDDING.
    - BAKED BREAD PUDDING.
    - VERY PLAIN BREAD PUDDING.
    - BOILED BREAD PUDDING.
    - MINIATURE BREAD PUDDINGS.
    - BAKED BREAD-AND-BUTTER PUDDING.
    - CANARY PUDDING.
    - BAKED OR BOILED CARROT PUDDING.
    - CHERRY TART.
    - COLLEGE PUDDINGS.
    - CURRANT DUMPLINGS.
    - BOILED CUSTARD PUDDING.
    - DAMSON TART.
    - DELHI PUDDING.
    - EMPRESS PUDDING.
    - EXETER PUDDING.
    - FIG PUDDING.
    - II.
    - FOLKESTONE PUDDING-PIES.
    - GERMAN PUDDING.
    - GINGER PUDDING.
    - GOLDEN PUDDING.
    - BAKED GOOSEBERRY PUDDING.
    - BOILED GOOSEBERRY PUDDING.
    - GOOSEBERRY TART.
    - HERODOTUS PUDDING.
    - HUNTER'S PUDDING.
    - ICED PUDDING.
    - ROLY-POLY JAM PUDDING.
    - LEMON CHEESECAKES.
    - LEMON MINCEMEAT.
    - LEMON DUMPLINGS.
    - BAKED LEMON PUDDING.
    - II.
    - BOILED LEMON PUDDING.
    - PLAIN LEMON PUDDING.
    - SWEET MACARONI PUDDING.
    - MARLBOROUGH PUDDING.
    - MARMALADE AND VERMICELLI PUDDING.
    - BAKED OB BOILED MARROW PUDDING.
    - MILITARY PUDDINGS.
    - MINCEMEAT.
    - EXCELLENT MINCEMEAT.
    - MINCE PIES.
    - MONDAY'S PUDDING.
    - BAKED ORANGE PUDDING.
    - ALMOND FLOWERS.
    - FLUTED ROLLS.
    - PASTRY SANDWICHES.
    - POLISH TARTLETS.
    - PARADISE PUDDING.
    - PEASE PUDDING.
    - BAKED PLUM-PUDDING.
    - AN UNRIVALLED PLUM-PUDDING.
    - POTATO PASTY.
    - POTATO PUDDING.
    - TO ICE OR GLAZE PASTRY.
    - BOILED RHUBARB PUDDING.
    - RHUBARB TART.
    - RAISED PIE OF VEAL AND HAM.
    - BAKED RICE PUDDING.
    - BUTTERED RICE.
    - SAVOURY CASSEROLE OF RICE.
    - BAKED OR BOILED GROUND RICE PUDDING.
    - ICED RICE PUDDING.
    - MINIATURE RICE PUDDINGS.
    - ARROWROOT SAUCE FOR PUDDINGS.
    - CHERRY SAUCE FOR SWEET PUDDINGS.
    - LEMON SAUCE FOR SWEET PUDDINGS.
    - SOYER'S SAUCE FOR PLUM-PUDDING.
    - SWEET SAUCE FOR PUDDINGS.
    - AN EXCELLENT WINE SAUCE FOR PUDDINGS.
    - WINE OR BRANDY SAUCE FOR PUDDINGS.
    - WINE SAUCE FOR PUDDINGS.
    - OPEN TART OF STRAWBERRY OR ANY OTHER KIND OF PRESERVE.
    - QUICKLY-MADE PUDDINGS.
    - SAGO PUDDING.
    - BAKED SEMOLINA PUDDING.
    - ROLLED TREACLE PUDDING.
    - MEAT OR SAUSAGE ROLLS.
    - SOMERSETSHIRE PUDDINGS.
    - VERMICELLI PUDDING.
    - VICARAGE PUDDING.
    - SWEET VOL-AU-VENT OF PLUMS, APPLES, OR ANY OTHER FRESH FRUIT.
    - VOL-AU-VENT OF FRESH STRAWBERRIES WITH WHIPPED CREAM.
    - YEAST DUMPLINGS.
- RECIPES.
  - CHAPTER XXIX.
    - BAKED APPLE CUSTARD.
    - APPLE FRITTERS.
    - CLEAR APPLE JELLY.
    - A PRETTY DISH OF APPLES AND RICE.
    - APPLES A LA PORTUGAISE.
    - APPLES IN RED JELLY.
    - APPLES AND RICE.
    - APPLE SNOW.
    - APPLE SOUFFLE.
    - STEWED APPLES AND CUSTARD.
    - APPLE TRIFLE.
    - APRICOT CREAM.
    - ARROWROOT BLANC-MANGE.
    - BLANC-MANGE.
    - CHEAP BLANC-MANGE.
    - BREAD-AND-BUTTER FRITTERS.
    - TO MAKE THE STOCK FOR JELLY, AND TO CLARIFY IT.
    - ISINGLASS OR GELATINE JELLY.
    - TO CLARIFY SYRUP FOR JELLIES.
    - CALF'S-FEET JELLY.
    - CHARLOTTE-AUX-POMMES.
    - AN EASY METHOD OF MAKING A CHARLOTTE-AUX-POMMES.
    - A VERY SIMPLE APPLE CHARLOTTE.
    - CHARLOTTE RUSSE.
    - CREAM A LA VALOIS.
    - BOILED CUSTARDS.
    - GINGER APPLES.
    - FRENCH PANCAKES.
    - DUTCH FLUMMERY.
    - DARIOLES A LA VANILLE.
    - CURRANT FRITTERS.
    - CHOCOLATE CREAM.
    - GENEVA WAFERS.
    - GINGER CREAM.
    - GOOSEBERRY TRIFLE.
    - INDIAN FRITTERS.
    - INDIAN TRIFLE.
    - THE HIDDEN MOUNTAIN.
    - JAUNEMANGE.
    - JELLY OF TWO COLOURS.
    - LEMON BLANCMANGE.
    - LEMON CREAM.
    - ECONOMICAL LEMON CREAM.
    - LEMON CREAMS.
    - LEMON CREAMS OF CUSTARDS.
    - LEMON JELLY.
    - LEMON SPONGE.
    - LIQUEUR JELLY.
    - A SWEET DISH OF MACARONI.
    - MERINGUES.
    - NOYEAU CREAM.
    - OPEN JELLY WITH WHIPPED CREAM.
    - ORANGE JELLY.
    - ORANGE JELLY MOULDED WITH SLICES OF ORANGE.
    - TO MAKE A PLAIN OMELET.
    - TO MAKE A PLAIN SWEET OMELET.
    - OMELETTE SOUFFLÉ.
    - BACHELOR'S OMELET.
    - ORANGE CREAM.
    - ORANGE CREAMS.
    - A PRETTY DISH OF ORANGES.
    - TO MAKE PANCAKES.
    - RICHER PANCAKES.
    - PEACH FRITTERS.
    - MOULDED PEARS.
    - PINEAPPLE FRITTERS.
    - POTATO FRITTERS.
    - RASPBERRY CREAM.
    - RICE BLANCMANGE.
    - RICE CROQUETTES.
    - RICE FRITTERS.
    - RICE SOUFFLE.
    - TO MAKE A SOUFFLE.
    - STONE CREAM OF TOUS LES MOIS.
    - STRAWBERRY JELLY.
    - SWISS CREAM.
    - TO MAKE SYLLABUB.
    - TIPSY CAKE.
    - TO MAKE A TRIFLE.
    - VANILLA CREAM.
    - WHIPPED SYLLABUBS.
    - THE CURE'S OMELET.
    - GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONARY, ICES, AND DESSERT DISHES.
    - PRESERVES.
    - CONFECTIONARY.
    - DESSERT DISHES.
    - ICES.
- RECIPES.
  - CHAPTER XXXI.
    - TO CLARIFY SUGAR OR SYRUP.
    - TO BOIL SUGAR TO CARAMEL.
    - COMPOTE OF APPLES.
    - APPLE GINGER.
    - APPLE JAM.
    - APPLE JELLY.
    - II.
    - COMPOTE OF APRICOTS.
    - BARBERRIES IN BUNCHES.
    - TO MAKE BARLEY-SUGAR.
    - CARROT JAM TO IMITATE APRICOT PRESERVE.
    - TO MAKE CHERRY BRANDY.
    - DRIED CHERRIES.
    - CHERRY JAM.
    - TO PRESERVE CHERRIES IN SYRUP.
    - BLACK-CURRANT JAM.
    - BLACK-CURRANT JELLY.
    - RED-CURRANT JAM.
    - RED-CURRANT JELLY.
    - WHITE-CURRANT JELLY.
    - BAKED DAMSONS FOR WINTER USE.
    - DAMSON CHEESE.
    - COMPOTE OF DAMSONS.
    - DAMSON JAM.
    - A VERY NICE PRESERVE OF DAMSONS.
    - TO PRESERVE DAMSONS, OR ANY KIND OF PLUMS.
    - COMPOTE OF GREEN FIGS.
    - TO BOTTLE FRESH FRUIT.
    - II.
    - TO BOTTLE FRESH FRUIT WITH SUGAR.
    - COMPOTE OF GOOSEBERRIES.
    - GOOSEBERRY JAM.
    - II.
    - WHITE OR GREEN GOOSEBERRY JAM.
    - GOOSEBERRY JELLY.
    - COMPOTE OF GREENGAGES.
    - GREENGAGE JAM.
    - TO PRESERVE AND DRY GREENGAGES.
    - PRESERVED GREENGAGES IN SYRUP.
    - TO MAKE FRUIT ICE-CREAMS.
    - TO MAKE FRUIT-WATER ICES.
    - LEMON-WATER ICE.
    - MELONS.
    - TO PRESERVE MORELLO CHERRIES.
    - PRESERVED NECTARINES.
    - STEWED NORMANDY PIPPINS.
    - ICED ORANGES.
    - COMPOTE OF ORANGES.
    - ORANGE MARMALADE.
    - AN EASY WAY OF MAKING ORANGE MARMALADE.
    - ORANGE MARMALADE MADE WITH HONEY.
    - TO PRESERVE ORANGES.
    - ORANGE SALAD.
    - COMPOTE OF PEACHES.
    - BAKED PEARS.
    - STEWED PEARS.
    - PRESERVED PINEAPPLE.
    - PLUM JAM.
    - TO PRESERVE PLUMS DRY.
    - PRESERVED PUMPKIN.
    - QUINCE JELLY.
    - QUINCE MARMALADE.
    - RAISIN CHEESE.
    - RASPBERRY JAM.
    - RASPBERRY JELLY.
    - RHUBARB JAM.
    - STRAWBERRIES AND CREAM.
    - STRAWBERRY JAM.
    - PRESERVED STRAWBERRIES IN WINE.
    - TO PRESERVE STRAWBERRIES WHOLE.
    - TO MAKE EVERTON TOFFEE.
    - DESSERT DISHES.
    - DISH OF NUTS.
    - DISH OF MIXED FRUIT.
    - DISH OF APPLES.
    - DISH OF MIXED SUMMER FRUIT.
    - ALMONDS AND RAISINS.
    - TO HAVE WALNUTS FRESH THROUGHOUT THE SEASON.
    - GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS.
    - MILK.
    - BUTTER.
    - CHEESE.
    - EGGS.
- RECIPES.
  - CHAPTER XXXIII.
    - SEPARATION OF MILK AND CREAM.
    - DEVONSHIRE CREAM.
    - DEVONSHIRE JUNKET.
    - TO KEEP AND CHOOSE FRESH BUTTER.
    - TO PRESERVE AND TO CHOOSE SALT BUTTER.
    - CURLED BUTTER.
    - CHEESE.
    - MODE OF SERVING CHEESE.
    - TO MAKE A FONDUE.
    - BRILLAT SAVARIN'S FONDUE.
    - II.
    - III.
    - POUNDED CHEESE.
    - TO CHOOSE EGGS.
    - DUCKS' EGGS.
    - PLOVERS' EGGS.
    - POACHED EGGS.
    - POACHED EGGS, WITH CREAM.
    - EGGS A LA TRIPE.
    - GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES.
    - BREAD AND BREAD-MAKING.
    - BREAD-MAKING.
    - BISCUITS.
- RECIPES.
  - CHAPTER XXXV.
    - TO MAKE YEAST FOR BREAD.
    - KIRKLEATHAM YEAST.
    - TO MAKE GOOD HOME-MADE BREAD.
    - INDIAN-CORN-FLOUR BREAD.
    - HOT ROLLS.
    - TO MAKE DRY TOAST.
    - TO MAKE HOT BUTTERED TOAST.
    - MUFFINS.
    - CRUMPETS.
    - PLAIN BUNS.
    - TO MAKE GOOD PLAIN BUNS.
    - LIGHT BUNS.
    - VICTORIA BUNS.
    - ITALIAN RUSKS.
    - ALMOND ICING FOR CAKES.
    - SUGAR ICING FOR CAKES.
    - ARROWROOT BISCUITS OR DROPS.
    - NICE BREAKFAST CAKES.
    - COCOA-NUT BISCUITS OR CAKES.
    - CRISP BISCUITS.
    - LEMON BISCUITS.
    - MACAROONS.
    - RATAFIAS.
    - RICE BISCUITS OR CAKES.
    - SAVOY BISCUITS OR CAKES.
    - SEED BISCUITS.
    - SIMPLE HARD BISCUITS.
    - SODA BISCUITS.
    - ALMOND CAKE.
    - RICH BRIDE OR CHRISTENING CAKE.
    - CHRISTMAS CAKE.
    - ECONOMICAL CAKE.
    - HONEY CAKE.
    - RICH SWEETMEAT GINGERBREAD NUTS.
    - THICK GINGERBREAD.
    - SUNDERLAND GINGERBREAD NUTS.
    - WHITE GINGERBREAD.
    - GOOD HOLIDAY CAKE.
    - LEMON CAKE.
    - LUNCHEON CAKE.
    - A NICE PLAIN CAKE FOR CHILDREN.
    - COMMON PLUM CAKE.
    - A NICE PLUM CAKE.
    - POUND CAKE.
    - A PAVINI CAKE.
    - QUEEN-CAKES.
    - SAUCER-CAKE FOR TEA.
    - COMMON SEED-CAKE.
    - A VERY GOOD SEED-CAKE.
    - SNOW-CAKE.
    - SCRAP-CAKES.
    - SODA-CAKE.
    - SAVOY CAKE.
    - SPONGE-CAKE.
    - TO MAKE SMALL SPONGE-CAKES.
    - TEA-CAKES.
    - TO TOAST TEA-CAKES.
    - A NICE YEAST-CAKE.
    - GENERAL OBSERVATIONS ON BEVERAGES.
- RECIPES.
  - CHAPTER XXXVII.
    - TO MAKE CHOCOLATE.
    - TO ROAST COFFEE.
    - TO MAKE COFFEE.
    - A VERY SIMPLE METHOD OF MAKING COFFEE.
    - TO MAKE TEA.
    - TO MAKE COCOA.
    - COWSLIP WINE.
    - ELDER WINE.
    - GOOSEBERRY VINEGAR.
    - EFFERVESCING GOOSEBERRY WINE.
    - LEMON SYRUP.
    - LEMON WINE.
    - MALT WINE.
    - HOME-MADE NOYEAU.
    - ORANGE BRANDY.
    - A VERY SIMPLE AND EASY METHOD OF MAKING A VERY SUPERIOR ORANGE WINE.
    - RASPBERRY VINEGAR.
    - RHUBARB WINE.
    - WELSH NECTAR.
    - CLARET-CUP.
    - LEMONADE.
    - A PLEASANT DRINK FOR WARM WEATHER.
    - FOR A SUMMER DRAUGHT.
    - TO MULL WINE.
    - TO MAKE HOT PUNCH.
- INVALID COOKERY.
  - CHAPTER XXXVIII.
    - A FEW RULES TO BE OBSERVED IN COOKING FOR INVALIDS.
- RECIPES.
  - CHAPTER XXXIX.
    - TO MAKE ARROWROOT.
    - TO MAKE BARLEY-WATER.
    - TO MAKE BEEF TEA.
    - BAKED OR STEWED CALF'S FOOT.
    - CALF'S-FOOT BROTH.
    - CHICKEN BROTH.
    - NUTRITIOUS COFFEE.
    - EEL BROTH.
    - EGG WINE.
    - TO MAKE GRUEL.
    - INVALID'S JELLY.
    - LEMONADE FOR INVALIDS.
    - NOURISHING LEMONADE.
    - TO MAKE MUTTON BROTH.
    - MUTTON BROTH, QUICKLY MADE.
    - STEWED RABBITS IN MILK.
    - RICE-MILK.
    - TO MAKE TOAST-AND-WATER.
    - TOAST SANDWICHES.
- DINNERS AND DINING.
  - CHAPTER XL.
    - BILLS OF FARE.
    - JANUARY.
    - PLAIN FAMILY DINNERS FOR JANUARY.
    - DESSERT AND ICES.
    - PLAIN FAMILY DINNERS FOR FEBRUARY.
    - DESSERT AND ICES.
    - DESSERT AND ICES.
    - DESSERT.
    - DESSERT.
    - PLAIN FAMILY DINNERS FOR APRIL.
    - PLAIN FAMILY DINNERS FOR MAY.
    - JUNE.
    - DESSERT AND ICES.
    - 2002.—DINNER FOR 6 PERSONS (JUNE).—II.
    - 2003.—DINNER FOR 6 PERSONS (JUNE).—III.
    - 2004.—DINNER FOR 6 PERSONS (JUNE).—IV.
    - PLAIN FAMILY DINNERS FOR JUNE.
    - JULY.
    - DESSERT AND ICES.
    - PLAIN FAMILY DINNERS FOR JULY.
    - AUGUST.
    - DESSERT AND ICES.
    - PLAIN FAMILY DINNERS FOR AUGUST.
    - SEPTEMBER.
    - DESSERTS AND ICES.
    - DESSERTS AND ICES.
    - PLAIN FAMILY DINNERS FOR SEPTEMBER.
    - OCTOBER.
    - DESSERT AND ICES.
    - 2077.—DINNER FOR 12 PERSONS (OCTOBER).
    - PLAIN FAMILY DINNERS FOR OCTOBER.
    - NOVEMBER. 2095.—DINNER FOR 18 PERSONS.
    - DESSERT AND ICES.
    - 2097.—DINNER FOR 8 PERSONS (NOVEMBER).
    - 2098.—DINNER FOR 6 PERSONS (NOVEMBER).
    - 2099.—DINNER FOR 6 PERSONS (NOVEMBER).—II.
    - PLAIN FAMILY DINNERS FOR NOVEMBER.
    - DECEMBER.
    - DESSERT AND ICES.
    - PLAIN FAMILY DINNERS FOR DECEMBER.
    - MENU.
    - DESSERT AND ICES.
    - MENU.
    - DESSERT AND ICES.
    - SUPPERS.
    - 2143.—BILL OF FARE FOR A BALL SUPPER,
    - BREAKFASTS.
    - LUNCHEONS AND SUPPERS.
    - BILL OF FARE FOR A PICNIC FOR 40 PERSONS.
- DOMESTIC SERVANTS.
  - CHAPTER XLI.
    - DUTIES OF THE BUTLER.
    - DUTIES OF THE FOOTMAN.
    - GENERAL OBSERVATIONS.
    - THE COACHHOUSE AND STABLES.
    - DUTIES OF THE COACHMAN, GROOM, AND STABLE-BOY.
    - DUTIES OF THE VALET.
    - FEMALE DOMESTICS.
    - UPPER AND UNDER HOUSEMAIDS.
    - DUTIES OF THE HOUSEMAID.
    - FURNITURE POLISH.
    - FURNITURE POLISH.
    - FURNITURE PASTE.
    - USEFUL RECIPES FOR HOUSEMAIDS.
    - DUTIES OF THE MAID-OF-ALL-WORK.
    - DUTIES OF THE DAIRY-MAID.
    - DUTIES OF THE LAUNDRY-MAID.
    - TO MAKE STARCH.
    - UPPER AND UNDER NURSEMAIDS.
    - DUTIES OF THE SICK-NURSE.
    - THE MONTHLY NURSE.
    - THE WET-NURSE.
- THE REARING, MANAGEMENT, AND DISEASES OF INFANCY AND CHILDHOOD.
  - CHAPTER XLII.
    - THE LUNGS.—RESPIRATION.
    - THE STOMACH—DIGESTION.
    - THE INFANT.
    - THE MILK.
    - REARING BY HAND.
    - TEETHING AND CONVULSIONS.
    - THRUSH, AND ITS TREATMENT.
    - CHICKEN-POX, OR GLASS-POX; AND COW-POX, OR VACCINATION.
    - MEASLES AND SCARLET FEVER, WITH THE TREATMENT OF BOTH.
    - HOOPING-COUGH, CROUP, AND DIARRHOEA, WITH THEIR MODE OF TREATMENT.
- THE DOCTOR.
  - CHAPTER XLIII.
- LEGAL MEMORANDA.
  - CHAPTER XLIV.
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