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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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