Common Sense in the Household A Manual of Practical Housewifery
Free

Common Sense in the Household A Manual of Practical Housewifery

By Marion Harland
Free
Book Description
Table of Contents
  • Common Sense in the Household
  • INTRODUCTORY OF REVISED EDITION.
  • INDEX OF GENERAL SUBJECTS.
  • FAMILIAR TALK WITH MY FELLOW-HOUSEKEEPER AND READER.
    • NOTE.
  • SOUPS.
    • VEGETABLE SOUPS.
    • Green Pea. (No. 1.) ✠
    • Green Pea (No. 2.)
    • Split Pea (dried). ✠
    • Pea and Tomato. ✠
    • Bean (dried.) ✠
    • Bean and Corn. ✠
    • Asparagus (White soup.)
    • Asparagus (Green soup.)
    • Tomato (Winter soup.) ✠
    • Tomato (Summer soup). ✠
    • Turnip.
    • Potato.
    • Graham Soup. ✠
    • Ochra, or Gumbo.
    • Corn. ✠
    • MEAT SOUPS.
    • Beef Soup (à la Julienne). ✠
    • Veal Soup with Macaroni. ✠
    • Beef Soup (brown).
    • Mutton or Lamb Broth. ✠
    • Vermicelli Soup. ✠
    • Mock-Turtle or Calf’s Head Soup. ✠
    • Giblet Soup.
    • Brown Gravy Soup.
    • Veal and Sago Soup.
    • Chicken Soup. ✠
    • Venison Soup. ✠
    • Hare or Rabbit Soup.
    • Ox-Tail Soup.
    • FISH SOUPS.
    • Oyster Soup (No. 1). ✠
    • Oyster Soup (No. 2).
    • Clam Soup.
    • Cat-fish Soup. ✠
    • Eel Soup.
    • Lobster Soup.
    • Green Turtle Soup.
      • Force-meat balls for the above.
    • Force-meat balls for the above.
    • FISH.
    • Boiled Codfish. (Fresh.) ✠
    • Rock-Fish.
    • Boiled Codfish. (Salt.)
    • Codfish Balls. ✠
    • Salt Codfish stewed with Eggs.
    • Codfish and Potato Stew. ✠
    • Boiled Mackerel. (Fresh.) ✠
    • Broiled Mackerel. (Fresh.)
    • Broiled Mackerel. (Salt.)
    • Boiled Halibut. ✠
    • Baked Halibut. ✠
    • Halibut Steak. ✠
    • Devilled Halibut.
    • Boiled Salmon. (Fresh.) ✠
    • Baked Salmon. ✠
    • Salmon Steaks. ✠
    • Pickled Salmon. (Fresh.) ✠
    • Pickled Salmon. (Salt.)
    • Smoked Salmon. (Broiled.)
    • Boiled Shad. (Fresh.) ✠
    • Boiled Shad. (Salt.)
    • Broiled Shad. (Fresh.) ✠
    • Broiled Shad. (Salt.)
    • Fried Shad.
    • Baked Shad. ✠
    • Boiled Sea-Bass.
    • Fried Sea-Bass.
    • Sturgeon Steak.
    • Or,
    • Baked Sturgeon.
    • Mayonnaise. (Fish.)
    • Baked Salmon-Trout. ✠
    • Boiled Salmon-Trout. ✠
    • Fried Trout.
    • Fried Pickerel. ✠
    • Cream Pickerel. ✠
    • Fried Perch, and other Pan-fish.
    • Stewed Cat-fish. ✠
    • Fried Cat-fish. ✠
    • Cat-fish Chowder.
    • Stewed Eels. ✠
    • Fried Eels.
    • Chowder (No. 1.) ✠
    • Chowder (No. 2.)
    • SHELL-FISH.
    • To Boil a Lobster.
    • Devilled Lobster.
    • Lobster Croquettes. ✠
    • Devilled Crab. ✠
    • Crab Salad.
    • Soft Crabs. ✠
    • Water-Turtles, or Terrapins.
    • Stewed Oysters.
    • Fried Oysters. ✠
    • Oyster Fritters. ✠
    • Scalloped Oysters. ✠
    • Broiled Oysters. ✠
    • Cream Oysters on the Half-shell.
    • Oyster Omelet. ✠
    • Oyster Pie. ✠
    • Pickled Oysters. ✠
    • Roast Oysters.
    • Raw Oysters.
    • Steamed Oysters.
    • Oyster Pâtés. ✠
    • Mixture.
    • Scallops.
    • Or,
    • Scalloped Clams.
    • Clam Fritters. ✠
    • Clam Chowder. ✠
    • POULTRY.
    • Roast Turkey.
    • Boiled Turkey.
    • Turkey Scallop. ✠
    • Or,
    • Ragoût of Turkey.
    • Roast Chickens.
    • Boiled Chickens.
    • Fricasseed Chicken. (White.) ✠
    • Fricasseed Chicken. (Brown.) ✠
    • Broiled Chicken.
    • Fried Chicken (No. 1).
    • Fried Chicken (No. 2).
    • Chicken Pot-pie.
    • Baked Chicken Pie ✠
    • Chicken Pudding. ✠
    • Chicken and Ham. ✠
    • Roast Ducks.
    • To Use up Cold Duck. ✠
    • Or,
    • Stewed Duck.
    • Guinea Fowls.
    • Roast Goose.
    • Goose Pie.
    • Roast Pigeons.
    • Stewed Pigeons.
    • Broiled Pigeons or Squabs.
    • Pigeon Pie.
    • MEATS.
    • Roast Beef.
    • Roast Beef with Yorkshire Pudding. ✠
      • Receipt for Pudding.
    • Receipt for Pudding.
    • Beef-Steak.
    • Beef-steak and Onions.
    • Beef à-la-mode. ✠
    • Breakfast Stew of Beef. ✠
    • Another Breakfast Dish.
    • Beef Hash.
    • Beef-steak Pie.
    • Crust for Meat-Pies. ✠
    • Beef Pie, with Potato Crust. ✠
    • Beef’s Heart—Stewed.
    • To Corn Beef.
    • Boiled Corned Beef.
    • Beef Tongue.
    • Dried Beef.
    • MUTTON AND LAMB.
    • Roast Mutton.
    • Roast Mutton à la Venison.
    • Boiled Mutton.
    • Mutton Stew. ✠
    • Mutton Chops.
    • Or,
    • Mutton Cutlets. (Baked).
    • Mutton Ham.
    • Mutton or Lamb Réchauffé. ✠
    • Or,
    • VEAL.
    • Roast Veal.
      • LOIN.
      • BREAST.
      • FILLET.
      • SHOULDER.
    • LOIN.
    • BREAST.
    • FILLET.
    • SHOULDER.
    • Veal Cutlets.
    • Or,
    • Veal Chops
    • Veal Steak.
    • Veal Pies.
    • Or,
    • Stewed Fillet of Veal.
    • Stewed Knuckle of Veal.
    • Veal Scallop. ✠
    • Veal Pâtés.
    • Stewed Calf’s-Head.
    • Calf’s-Head (Scalloped.) ✠
    • Sweet-Breads (Fried.) ✠
    • Sweet Breads (Broiled.) ✠
    • Sweet-Breads (Stewed.) ✠
    • Sweet-Breads (Roasted.)
    • Jellied Veal.
    • Calf’s-Head in a Mould.
    • Veal Olives with Oysters.
    • Minced Veal.
    • Veal Cutlets à la Maintenon.
    • Croquettes of Calf’s Brains.
    • Calf’s Liver (Roasted.)
    • Calf’s Liver (Fried).
    • Calf’s Liver (Stewed).
    • Or,
    • Imitation Pâtés de Foie Gras. ✠
    • Veal Marble.
    • PORK.
    • Roast Leg of Pork.
    • Or,
    • Loin of Pork.
    • Roast Spare-Rib.
    • Roast Chine.
    • Or,
    • Roast Pig.
    • Pork Steaks.
    • Pork Chops.
    • Stewed Pork.
    • Pig’s Head (Roasted).
    • Pig’s Head with Liver and Heart (Stewed).
    • Souse of Pigs’ Ears and Feet.
    • Head Cheese. (or Souse.)
    • Pork Pot-pie.
    • Cheshire Pork-pie.
    • Sausage (No. 1).
    • Sausage (No. 2.)
    • Sausage (No. 3.)
    • Bologna Sausage (Uncooked.)
    • Bologna Sausage (Cooked.)
    • Lard.
    • Brawn (No. 1.)
    • Brawn (No. 2.)
    • Saveloys.
    • To Pickle Pork. (No. 1.)
    • (No. 2.)
    • To Cure Hams.
    • Boiled Ham.
    • Glazed Ham. ✠
    • Steamed Ham.
    • Baked Ham.
    • Roast Ham.
    • Broiled Ham.
    • Barbecued Ham. ✠
    • Fried Ham.
    • Or,
    • Ham Sandwiches.
    • Ham and Chicken Sandwiches.
    • Ham and Chicken Pie.
    • Ham and Eggs.
    • Pork and Beans.
    • Pork and Peas Pudding.
  • COMPANY.
  • GAME.
    • VENISON.
    • Haunch of Venison. ✠
    • Neck.
    • Shoulder.
    • To Stew a Shoulder,
    • Venison Steaks. ✠
    • Or,
    • Venison Cutlets. ✠
    • Hashed Venison. ✠
    • Roast Fawn.
    • Venison Pasty. ✠
      • Crust of Pasty.
    • Crust of Pasty.
    • Venison Hams.
    • Venison Sausages.
    • RABBITS OR HARES.
    • Roast Rabbit.
    • Rabbits Stewed with Onions.
    • Fricasseed Rabbit. (White.) ✠
    • Fricasseed Rabbit. (Brown.)
    • Larded Rabbit.
    • Fried Rabbit.
    • Barbecued Rabbit. ✠
    • Rabbit Pie.
    • SQUIRRELS.
    • Brunswick Stew. ✠
    • Ragoût of Squirrels.
    • Broiled Squirrels.
    • PHEASANTS, PARTRIDGES, QUAILS, GROUSE, ETC.
    • Roast.
    • Broiled.
    • Grouse roasted with Bacon. ✠
    • Quails roasted with Ham. ✠
    • Salmi of Game.
    • Game Pie—(Very fine).
    • Quail Pie.
    • Wild Pigeons. (Stewed.) ✠
    • Wild-Pigeon Pie. ✠
    • WILD DUCKS.
    • Roast Duck. (Wild.)
    • Wild Ducks. (Stewed.) ✠
    • WILD TURKEY.
    • SMALL BIRDS.
    • Roast Snipe or Plovers.
    • Woodcock.
    • Roast.
    • Broiled.
    • Salmi of Woodcock or Snipe.
    • Ortolans, Reed-Birds, Rail, and Sora
    • To Keep Game from Tainting.
    • SAUCES FOR MEAT AND FISH.
    • Melted or Drawn Butter.
      • No. 1.
      • No. 2.
      • No. 3.
    • No. 1.
    • No. 2.
    • No. 3.
    • Egg Sauce. ✠
    • Or,
    • Sauce for Boiled or Baked Fish.
    • White Sauce for Fish. ✠
    • Oyster Sauce. ✠
    • Or,
    • Crab Sauce.
    • Anchovy Sauce.
    • Sauce for Lobsters.
    • Bread Sauce.
    • White Celery Sauce.
    • Onion Sauce.
    • Maître d’Hôtel Sauce. ✠
    • Mint Sauce for Roast Lamb.
    • Mushroom Sauce.
    • Cauliflower Sauce.
    • Asparagus Sauce.
    • Apple Sauce.
    • Peach Sauce.
    • Cranberry Sauce.
    • Or, ✠
    • To Brown Flour.
    • To Brown Butter.
    • CATSUPS AND FLAVORED VINEGARS.
    • Made Mustard. ✠
    • Horse-radish.
    • Walnut Catsup.
    • Mushroom Catsup.
    • Imitation Worcestershire Sauce.
    • Oyster Catsup.
    • Tomato Catsup. ✠
    • Lemon Catsup.
    • “Ever-ready” Catsup. ✠
    • A Good Store Sauce.
    • Mock Capers. ✠
    • Celery Vinegar.
    • Onion Vinegar.
    • Elderberry Catsup.
    • Pepper Vinegar.
    • Horse-radish Vinegar.
    • SALADS.
    • Sydney Smith’s Receipt for Salad Dressing.
    • Lobster Salad. ✠
    • Excelsior Lobster Salad with Cream Dressing. ✠
    • Chicken Salad. ✠
    • Lettuce Salad. ✠
    • Or,
    • Summer Salad.
    • Water-cresses.
    • Cabbage Salad, or Cold Slaw. ✠
    • Or, ✠
    • Tomato Salad. ✠
    • Celery Salad. ✠
    • Salmon Salad. ✠
    • Potato Salad. ✠ (Very good.)
      • Dressing.
    • Dressing.
    • Cheese Salad, or Mock Crab.
    • Or, ✠
  • VEGETABLES. Rules Applicable to the Cooking of all Vegetables.
    • POTATOES.
      • Boiled Potatoes (with the skins on.)
      • Without the Skins.
      • Mashed Potatoes. ✠
      • Or,
      • To Boil New Potatoes.
      • Or,
      • To Stew Old Potatoes. ✠
      • Stewed Potatoes for Breakfast. ✠
      • Baked Potatoes.
      • Potato Puff. ✠
      • Potatoes Warmed Over—alias au Maître d’Hôtel.
      • Potato Croquettes. ✠
      • Fried Potatoes. ✠
      • Or,
      • Potato Ribbon.
      • Potatoes à la Crème. ✠
      • Stuffed Potatoes. ✠
      • Or,
      • Potato Scallops.
      • Browned Potatoes.—(Whole.)
      • Browned Potato.—(Mashed.)
      • Broiled Potatoes.
      • Potato Cakes.
      • Roast Sweet Potatoes.
      • Boiled Sweet Potatoes.
      • Or, ✠
      • Fried Sweet Potatoes ✠
    • Boiled Potatoes (with the skins on.)
    • Without the Skins.
    • Mashed Potatoes. ✠
    • Or,
    • To Boil New Potatoes.
    • Or,
    • To Stew Old Potatoes. ✠
    • Stewed Potatoes for Breakfast. ✠
    • Baked Potatoes.
    • Potato Puff. ✠
    • Potatoes Warmed Over—alias au Maître d’Hôtel.
    • Potato Croquettes. ✠
    • Fried Potatoes. ✠
    • Or,
    • Potato Ribbon.
    • Potatoes à la Crème. ✠
    • Stuffed Potatoes. ✠
    • Or,
    • Potato Scallops.
    • Browned Potatoes.—(Whole.)
    • Browned Potato.—(Mashed.)
    • Broiled Potatoes.
    • Potato Cakes.
    • Roast Sweet Potatoes.
    • Boiled Sweet Potatoes.
    • Or, ✠
    • Fried Sweet Potatoes ✠
    • CABBAGE.
      • Boiled Cabbage.
      • Bacon and Cabbage.
      • Stuffed Cabbage.
      • “Collards,” or Cabbage-Sprouts.
      • Ladies’ Cabbage. ✠
      • Fried Cabbage.
      • Sauerkraut.
    • Boiled Cabbage.
    • Bacon and Cabbage.
    • Stuffed Cabbage.
    • “Collards,” or Cabbage-Sprouts.
    • Ladies’ Cabbage. ✠
    • Fried Cabbage.
    • Sauerkraut.
    • CAULIFLOWER.
      • Boiled Cauliflower.
      • Stewed Cauliflower.
      • Scalloped Cauliflower.
    • Boiled Cauliflower.
    • Stewed Cauliflower.
    • Scalloped Cauliflower.
    • Broccoli and Brussels Sprouts.
    • Broccoli and Eggs.
    • Mashed Turnips.
    • Or,
    • Young Turnips Boiled Whole.
    • Boiled Spinach.
    • Or,
    • Spinach à la Crème.
    • Green Peas.
    • Pea Fritters or Cakes. ✠
    • Asparagus (boiled.)
    • Asparagus and Eggs.
    • Or, ✠
    • Asparagus in Ambush. ✠
    • Boiled Onions.
    • Stewed Onions. ✠
    • Baked Onions.
    • Stuffed Onions.
    • Stewed Tomatoes. ✠
    • Stuffed Baked Tomatoes. ✠
    • Scalloped Tomatoes. ✠
    • Scallop of Tomatoes and Green Corn. ✠
    • Broiled Tomatoes.
    • Baked Tomatoes (Plain.)
    • Raw Tomatoes.
    • Raw Cucumbers.
    • Fried Cucumbers. ✠
    • Stewed Cucumbers.
    • Boiled Green Corn.
    • Corn and Tomatoes.
    • Succotash.
    • Green Corn Pudding. ✠
    • Green Corn Fritters or Cakes. ✠
    • Stewed Green Corn.
    • Roasted Green Corn.
    • Salsify or Oyster-Plant. (Stewed.) ✠
    • Fried Salsify, or Mock Oysters. ✠
    • Fried Egg-Plant. ✠
    • Stuffed Egg-Plant. ✠
    • Boiled Carrots.
    • Stewed Carrots.
    • Another Way.
    • Mashed Carrots.
    • French, or String or “Snap” Beans.
    • Lima and Butter Beans.
    • Kidney and other Small Beans.
    • Dried Beans.
    • Boiled Beets.
    • Stewed Beets.
    • Boiled Parsnips.
    • Fried Parsnips. ✠
    • Parsnip Fritters. ✠
    • Mashed Parsnips.
    • Buttered Parsnips.
    • Boiled Sea-kale.
    • Stewed Sea-kale.
    • Artichokes.
    • Summer Squash or Cymbling.
    • Winter Squash.
    • Stewed Pumpkin.
    • Baked Pumpkin.
    • Poke Stalks.
    • Mushrooms.
    • Stewed Mushrooms.
    • Or,
    • Baked Mushrooms.
    • Broiled Mushrooms.
    • Celery.
    • Stewed Celery. ✠
    • Radishes.
    • Okra.
    • Boiled Hominy.
    • Fried Hominy.
    • Hominy Croquettes. ✠
    • Baked Hominy. ✠
    • Rice Croquettes. ✠
    • Or,
    • Boiled Rice.
    • Baked Macaroni. ✠
    • Stewed Macaroni—Italian Style.
    • Macaroni à la Crème. ✠
  • Eggs.
    • Boiled Eggs.
    • Dropped or Poached Eggs.
    • Poached Eggs à la Crème. ✠
    • Ham and Eggs.
    • Fried Eggs.
    • Fricasseed Eggs. ✠
    • Breaded Eggs. ✠
    • Baked Eggs.
    • Scrambled Eggs. ✠
    • Chinese Bird’s-Nest of Eggs.
    • Scalloped Eggs. ✠
    • Poached Eggs, with Sauce. ✠
    • Eggs upon Toast. ✠
    • Eggs au Lit (in bed). ✠
    • Devilled Eggs.
    • Egg-Baskets. ✠
    • Omelette (plain). ✠
    • Omelette with Ham, Tongue, or Chicken. ✠
    • Or,
    • Cauliflower Omelette.
    • Asparagus Omelette. ✠
    • Egg-balls for Soup. ✠
    • Omelette aux Fines Herbes.
    • Cheese Omelettes.
    • Or,
    • Sweet Omelettes.
      • Omelette Soufflée—(Fried.)
      • Omelette Soufflée—(Baked.)
    • Omelette Soufflée—(Fried.)
    • Omelette Soufflée—(Baked.)
    • Apple Omelette. ✠
    • Omelette with Jelly.
    • Milk, Butter, Cheese, etc.
    • Bonny-Clabber, or Loppered-Milk. ✠
    • Rennet.
    • Mountain Custard, or Junket. ✠
    • Thickened Milk.
  • Cheese.
    • Cottage Cheese.
    • Cream Cheese.
  • BREAD.
    • Yeast (Hop.) ✠
    • Yeast (Self-working).
    • Yeast (Potato.) ✠
    • Yeast Cakes. ✠
    • Baking Powders.
    • Or,
    • Bread Sponge (Potato.) ✠
    • Bread Sponge (Plain.) ✠
    • Family Bread (White.) ✠
    • Family Bread (Brown.) ✠
    • Boston Brown Bread.
    • Rye Bread.
    • Milk Bread.
    • Buttermilk Bread.
    • Rice Bread.
    • French Rolls. (No. 1.) ✠
    • French Rolls. (No. 2.)
    • Risen Biscuit. ✠
    • Sally Lunn. (No. 1.) ✠
    • Sally Lunn. (No. 2.) ✠
    • Potato Biscuit.
    • Mrs. E——‘s Biscuit (Soda.) ✠
    • Graham Biscuit. ✠
    • Minute Biscuit.
    • Graham Wheatlets.
    • Sweet Rusk. ✠
    • Dried Rusk. ✠
    • Butter Crackers.
    • Wafers. ✠
    • Crumpets (Sweet.)
    • Crumpets (Plain.) ✠
    • Graham Muffins. ✠
    • Queen Muffins. ✠
    • Cream Muffins. ✠
    • Buttermilk Muffins.
    • “Mother’s” Muffins. ✠
    • Charlotte Muffins. ✠
    • Rice Muffins. ✠
    • Hominy Muffins. ✠
    • Belle’s Muffins.
    • Corn Bread.
    • Receipts for Bread made of Northern Indian Meal.
    • Nonpareil Corn Bread. ✠
    • Corn Meal Muffins.
    • Risen Corn Bread.
    • Steamed Corn Bread. ✠
    • Corn-Meal Crumpets.
    • Receipts for Corn Bread made of Southern Indian Meal.
    • Johnny Cake.
    • Aunt Jenny’s Johnny Cake.
    • Batter Bread, or “Egg Bread.” ✠
    • Risen Corn Bread.
    • Corn-meal Pone.
    • Ash Cake
    • Fried Pone.
    • Griddle-Cakes, Waffles, etc.
    • Buckwheat Cakes. ✠
    • Flannel Cakes. ✠
    • Corn-meal Flapjacks.
    • Graham Cakes. ✠
    • Auntie’s Cakes (without eggs). ✠
    • Eggless Flannel Cakes.
    • Grandpa’s Favorites. ✠
    • Risen Batter-Cakes.
    • Rice Cakes. ✠
    • Hominy Cakes. ✠
    • Cream Cakes. ✠
    • Velvet Cakes.
    • Risen Waffles.
    • “Mother’s” Waffles. ✠
    • Rice Waffles (No. 1.) ✠
    • Rice Waffles (No. 2.)
    • Quick Waffles.
    • Rice and Corn-Meal Waffles.
    • Shortcake, &c.
      • Sunnybank Shortcake (for fruit.) ✠
    • Sunnybank Shortcake (for fruit.) ✠
    • Strawberry Shortcake. ✠
    • Scotch Short-bread.
    • Grandma’s Shortcake.
    • Easter Buns (“Hot Cross.”) ✠
    • Plain Buns
    • Cake.
    • Icing. ✠
    • Almond Icing.
    • Or,
    • Martha’s Cake (For Jelly.) ✠
    • Mrs. M.’s Cup Cake. ✠
    • Cream-Cake. ✠
    • Jelly-Cake.
    • Cocoanut-Cake. ✠
      • Filling.
    • Filling.
    • Rosie’s Cocoanut-Cake.
    • Loaf Cocoanut-Cake.
    • “One, Two, Three, Four” Cocoanut-Cake.
    • Cocoanut-Cakes (Small.)
    • Cocoanut Cones.
    • Lee Cake. ✠
    • White-Mountain Cake.
    • French Cake.
    • Lemon Cake (No. 1.)
    • Lemon-Cake (No. 2.)
    • Lady-Cake (No. 1.)
    • Lady-Cake (No. 2.) ✠
    • Sister Mag’s Cake. ✠
    • Dover Cake. ✠
    • Chocolate Cake. ✠
      • Mixture for filling.
    • Mixture for filling.
    • Caramel Cake. ✠
      • Caramel for Filling.
    • Caramel for Filling.
    • Marble Cake.
      • Light.
      • Dark.
    • Light.
    • Dark.
    • Marbled Cake. ✠
    • Or,
    • Chocolate Icing (Simple.)
    • Caramels (Chocolate.)
    • Chocolate Éclairs.
    • Ellie’s Cake. ✠
    • Sponge Cake.
    • Mrs. M.’s Sponge-Cake. ✠
    • Pound Cake (No. 1.)
    • Pound Cake (No. 2.)
    • Washington Cake.
    • Lincoln Cake.
    • Black or Wedding Cake.
    • Fruit-Cake (plainer.)
    • Almond Cake.
    • Nut-Cake. ✠
    • Gold Cake. ✠
    • Silver Cake. ✠
    • Almond Macaroons.
    • Huckleberry Cake. ✠
    • Corn-Starch Cake. ✠
    • White Cake. ✠
  • COOKIES, etc.
    • Mrs. B.’s Cookies. ✠
    • Small Sugar Cakes.
    • New Year’s Cakes. (Very nice.) ✠
    • “Mother’s” Cookies.
    • Coriander Cookies. ✠
    • Rice-Flour Cookies.
    • Molasses Cookies (Good.)
    • Ginger-Snaps (No. 2.)
    • Ginger-Snaps (No. 3.)
    • Aunt Margaret’s Jumbles.
    • Lemon Jumbles.
    • Ring Jumbles.
    • Mrs. M.’s Jumbles.
    • Almond Jumbles.
    • Currant Cakes.
    • Drop Sponge-cakes.
    • Lady’s Fingers
    • Aunt Margaret’s Crullers. ✠
    • Katie’s Crullers.
    • “Mother’s” Crullers.
    • Annie’s Crullers.
    • Risen Doughnuts.
    • Quick Doughnuts.
    • Soft Gingerbread. ✠
    • Sponge Gingerbread (eggless.) ✠
    • Plain Gingerbread.
    • Gingerbread Loaf (No. 1.)
    • Loaf Gingerbread (No. 2.)
    • Spiced Gingerbread.
    • Sugar Gingerbread.
    • Bread Cake.
    • Fruit Gingerbread.
    • Sweet Wafers.
    • Boston Cream Cakes. ✠
      • Cream for filling.
    • Cream for filling.
    • Nougat.
  • PIES.
    • Family Pie-Crust (No. 1.) ✠
    • Family Pie-Crust (No. 2.) ✠
    • French Puff Paste. ✠
    • Puff-Paste.
    • Transparent Crust. (Very rich.)
    • Mince Pies (No. 1.)
    • Mince Pies (No. 2.) ✠
    • Apple Mince-Meat.
    • Mock Mince-Meat. ✠
    • Apple Pie (No. 1.) ✠
    • Apple Pie (No. 2.) ✠
    • Apple Custard Pie. ✠
    • Apple Méringue Pies. ✠
    • Pippin Pies.
    • Pumpkin Pie (No. 1.) ✠
    • Pumpkin Pie (No. 2.)
    • Squash Pie
    • Sweet-Potato Pie (No. 1.)
    • Sweet Potato Pie (No. 2.) ✠
    • Irish Potato Pie (or pudding.) ✠
    • Lemon Pie (or Transparent Pudding.) ✠
    • Lemon Pie (No. 2.) ✠
    • Lemon Cream Pie. ✠
    • Lemon Pie (No. 3.)
    • Orange Pie. ✠
    • Lemon Tart.
    • Orange Tartlets.
    • Chocolate Tarts. ✠
    • Cocoa-nut Pie (No. 1.) ✠
    • Cocoa-nut Pie (No. 2.)
    • Cocoa-nut Custard Pie. ✠
    • Chocolate Custard-Pie.
    • Corn-starch Custard Pie. ✠
    • Custard Pie.
    • Peach Pie. ✠
    • Cherry Pie.
    • Blackberry, Raspberry, and Plum Pies
    • Currant and Raspberry Tart. ✠
    • Currant Tart
    • Green Gooseberry Tart. ✠
    • Ripe Gooseberry Pie.
    • Damson Tart.
    • Cranberry Tart.
    • Strawberry Pie.
    • Cream Raspberry Tart. ✠
    • Rhubarb Tart. (Open.)
    • Or— ✠
    • Rhubarb Pie (Covered.)
  • SERVANTS.
  • PUDDINGS.
    • Baked Puddings.
    • Apple Méringue Pudding.
    • Baked Apple Pudding.
    • Sweet Apple Pudding. ✠
    • Pippin Pudding. ✠
    • Brown Betty. ✠
    • Apple Batter Pudding. ✠
    • Apple and Plum Pudding.
    • Apple and Tapioca Pudding. ✠
    • Baked Apple Dumplings. ✠
    • Tapioca Pudding. ✠
    • Corn-Starch Pudding. ✠
    • Corn-Starch Méringue. ✠
    • Arrow-root Pudding
    • Bread Pudding. ✠
    • Fruit Bread Pudding. ✠
    • Bread-and-Butter Pudding.
    • Bread-and-marmalade Pudding ✠
    • Alice’s Pudding. ✠
    • The Queen of Puddings. ✠
    • Cracker Pudding. ✠
    • Dorchester Cracker Plum Pudding.
    • Cracker Suet Pudding. ✠
    • Fruit Cracker Pudding.
    • Or,
    • Cracker and Jam Pudding.
    • Rice Pudding (Plain.) ✠
    • Rice and Tapioca Pudding. ✠
    • Rice Pudding with Eggs. ✠
    • Rice-Flour Pudding.
    • Batter Pudding. ✠
    • Or,
    • Batter Pudding (No. 2.)
    • Cottage Pudding. ✠
    • German Puffs. ✠
    • Cup Puddings.
    • Lemon Pudding. ✠
    • Lemon Méringue Pudding (very nice.)
    • Cocoanut Pudding.
    • Orange Marmalade Pudding. ✠
    • Macaroni Pudding. ✠
    • Vermicelli Pudding
    • Neapolitan Pudding.—(Very fine.) ✠
    • Rhubarb Pudding.
    • Gooseberry Pudding. ✠
    • Newark Pudding.
    • Or,
    • Baked Plum Pudding.
    • Belle’s Dumplings.
    • Or,
    • Boiled Puddings.
    • Berry Pudding.
    • Huckleberry Pudding. ✠
    • Fruit Valise Pudding. ✠
    • Boiled Apple Dumplings. (No. 1.) ✠
    • Apple Dumplings. (No. 2.) ✠
    • Boiled Fruit Pudding.
    • Rice Dumplings. ✠
    • Suet Dumplings (plain.)
    • Fruit Suet Dumplings
    • Boiled Indian Meal Pudding.
    • Cabinet Pudding.
    • Eve’s Pudding.
    • The Queen of Plum Puddings.
    • Orange Roley-Poley. ✠
    • Cherry or Currant Pyramid. ✠
  • FRITTERS, PANCAKES, Etc.
    • Fritters (No. 1.) ✠
    • Fritters (No. 2.)
    • Apple Fritters. ✠
    • Or,
    • Jelly Fritters.
    • Bread Fritters.
    • Queen’s Toast. ✠
    • Jelly-Cake Fritters (very nice). ✠
    • Pancakes.
    • Jelly or Jam Pancakes.
  • SWEET, OR PUDDING SAUCES.
    • Hard Sauce. ✠
    • Bee-hive Sauce. ✠
    • Brandy Sauce (hard.) ✠
    • White Wine Sauce (liquid.) ✠
    • Lemon Sauce. ✠
    • Milk Pudding Sauce. ✠
    • Cabinet Pudding Sauce. ✠
    • Fruit Pudding Sauce. ✠
    • Custard Sauce.
    • Jelly Sauce. ✠
    • Sweetened Cream (cold.)
    • Cream Sauce (hot.) ✠
    • Jelly Sauce. (No. 2). ✠
    • Custards, Blanc-Mange, Jellies, and Creams.
    • Boiled Custard. ✠
    • Almond Custards.
    • Quaking Custard. ✠
    • Floating Island. ✠
    • Spanish Cream. ✠
    • Bavarian Cream (Very fine.) ✠
    • Snow Custard. ✠
    • Baked Custard. ✠
    • French Tapioca Custard. ✠
    • Tapioca Blanc-mange. ✠
    • Sago Blanc-mange.
    • Corn-Starch Blanc-mange. ✠
    • Farina Blanc-mange
    • Arrowroot Blanc-mange. ✠
    • Almond Blanc-mange. ✠
    • Neapolitan Blanc-mange. ✠
    • Jaune-mange. ✠
    • Velvet Blanc-mange. ✠
    • Chocolate Blanc-mange.
    • Charlotte Russe. ✠
    • Or,
    • A Tipsy Charlotte. ✠
    • Chocolate Charlotte Russe. ✠
    • Flummery.
    • Gelatine Charlotte Russe. (Very nice.) ✠
    • Whipped Syllabubs.
    • Gooseberry Fool.
    • Cream Méringues.
    • Calf’s-Foot Jelly.
    • Wine Jelly. ✠
    • Cider Jelly. ✠
    • Bird’s Nest in Jelly. ✠
    • Wine Jelly (boiled.)
    • Orange Jelly. ✠
    • Variegated Jelly. ✠
    • Ice-cream and other Ices.
    • Self-freezing Ice-Cream. ✠
    • Chocolate Ice-cream. ✠
    • Almond Ice-cream.
    • Coffee Ice-cream.
    • Italian Cream. ✠
    • Lemon Ice-cream. ✠
    • Pine-apple Ice-cream. ✠
    • Peach Ice-cream ✠
    • Raspberry or Strawberry Ice-cream. ✠
    • Or,
    • Frozen Custard with the Fruit Frozen in. ✠
    • Tutti Frutti Ice-cream. ✠
    • Lemon Ice. ✠
    • Orange Ice. ✠
    • Pineapple Ice.
    • Cherry Ice.
    • Currant and Raspberry Ice (Fine.)
    • Strawberry or Raspberry Ice.
  • RIPE FRUIT FOR DESSERT.
    • Oranges
    • Salade d’Orange.
    • Ambrosia.
    • Apples.
    • Peaches and Pears.
    • Strawberries, Raspberries, and Blackberries.
    • Currants and Raspberries.
    • Frosted Currants.
  • PRESERVES AND FRUIT JELLIES.
    • Preserved Peaches. ✠
    • Preserved Pears
    • Peach Marmalade. ✠
    • Preserved Quinces. ✠
    • Preserved Apples.
    • Quince Marmalade. ✠
    • Quince Cheese
    • Apple Butter.
    • Preserved Crab-apples. ✠
    • Preserved Green-gages and Large Purple Plums. ✠
    • Or,
    • Unique Preserves. ✠
    • Damsons
    • Preserved Orange Peel. (Very nice.) ✠
    • Orange Marmalade. ✠
    • Lemon Marmalade
    • Preserved Pineapple. ✠
    • Pineapple Marmalade.
    • Preserved Citron or Water-melon Rind.
    • Preserved Ginger. ✠
    • Preserved Cherries. ✠
    • Preserved Strawberries. ✠
    • Strawberry Jam. ✠
    • Raspberry Jam. ✠
    • Gooseberry Jam
    • Ripe Tomato Preserves. ✠
    • Green Tomato Preserves. (Good.)
    • Preserved Figs. ✠
    • Baked Apples. ✠
    • Apples Stewed Whole. ✠
    • Baked Pears.
    • Or,
    • Stewed Pears. ✠
    • Or,
    • Baked Quinces.
    • FRUIT JELLIES.
    • Currant, Blackberry, Strawberry, etc. ✠
    • Raspberry and Currant Jelly. ✠
    • Wild Cherry and Currant Jelly. ✠
    • Peach Jelly. ✠
    • Green Fox Grape Jelly ✠
    • Quince Jelly. ✠
    • Crab-apple Jelly. ✠
  • CANNED FRUITS AND VEGETABLES.
    • Canned Berries. ✠
    • Canned Peaches. ✠
    • Canned Pears. ✠
    • Canned Plums. ✠
    • Canned Tomatoes. ✠
    • Canned Tomatoes and Corn. ✠
    • Preserved Green Corn. ✠
  • BRANDIED FRUITS.
    • Brandied Peaches or Pears. ✠
    • Brandied Cherries or Berries. ✠
  • CANDIES.
    • Molasses Candy. ✠
    • Sugar-candy. ✠
  • PICKLES.
    • Cucumber or Gherkin Pickle. ✠
    • Pickled Mangoes. ✠
    • Pepper Mangoes. ✠
    • Pickled Cabbage (Yellow.)
    • Pickled Cabbage (Purple.)
    • Pickled Onions.
    • Green Beans and Radish Pods.
    • Nasturtium-seed. ✠
    • Pickled Butternuts and Walnuts. ✠
    • Pickled Cauliflower. ✠
    • Sliced Cucumber Pickle. (Very nice.)
    • Pickled Water-melon Rind. (Extremely nice.)
    • Green Tomato Soy. ✠
    • Sweet Tomato Pickle. (Very good.) ✠
    • Ripe Tomato Pickle. (No. 2.)
    • Sweet Pickle—Plums, Pears, Peaches, or other Fruits. ✠
    • Pickled Peaches.
    • Pickled Peaches (unpeeled.)
    • Pickled Cherries. ✠
    • Picklette. ✠
  • DRINKS.
    • Coffee.
    • To make Coffee (boiled.)
    • To make Coffee without Boiling.
    • Café au Lait.
    • Tea.
    • Chocolate. ✠
    • Cocoa Nibs, or Shells. ✠
    • Prepared Cocoa. ✠
    • Milk Tea (for Children.)
    • Raspberry Royal. ✠
    • Raspberry Vinegar. ✠
    • Blackberry Vinegar
    • Blackberry Cordial.
    • Elderberry Wine.
    • Cranberry Wine.
    • Strawberry Wine.
    • Currant Wine.
    • Jamaica Ginger-beer.
    • Raisin Wine.
    • Lemonade or Sherbet.
    • Orangeade
    • Strawberry Sherbet. (Delicious.) ✠
    • Regent’s Punch. (Fine.)
    • Roman Punch.
    • Sherry Cobbler.
    • Nectar. ✠
    • Claret Punch. ✠
    • Egg Nogg. ✠
    • Cherry Bounce.
  • THE SICK-ROOM.
  • THE SICK-ROOM.
    • Beef Tea. ✠
    • Mutton Broth. ✠
    • Chicken Broth. ✠
    • Veal and Sago Broth.
    • Beef and Sago Broth.
    • Arrowroot Jelly (Plain.) ✠
    • Arrowroot Wine Jelly. ✠
    • Arrowroot Blanc mange. ✠
    • Sago
    • Sago Gruel. ✠
    • Indian Meal Gruel. ✠
    • Oatmeal Gruel
    • Milk and Rice Gruel.
    • Dried Flour for Teething Children.
      • To use it—
    • To use it—
    • Tapioca Jelly. ✠ (Very good.)
    • Tapioca Blanc-mange. ✠
    • Arrowroot Custard. (Nice.)
    • Rice-Flour Milk.
    • Sago Milk. ✠
    • Tapioca Milk
    • Boiled Rice. ✠
    • Panada. ✠
    • Bread Panada, or Jelly. ✠
    • Chicken Jelly. (Very nourishing.) ✠
    • Calves’ Feet Broth.
    • Toast Water. ✠
    • Apple Water. ✠
    • Jelly Water. ✠
    • Flax-seed Lemonade. ✠
    • Slippery-elm Bark Tea.
    • Apple Toddy. ✠
    • Milk Punch. ✠
    • Egg and Milk Punch ✠
    • Iceland or Irish Moss Lemonade. ✠
    • Iceland or Irish Moss Jelly. ✠
    • Sea-moss Blanc-mange
    • Dry Toast.
    • Milk Toast. ✠
    • Unleavened Biscuit, or Wafers. ✠
    • Dried Rusk. (See Bread.)
    • Beef Steak and Mutton Chops.
    • Sangaree or Porteree.
    • Wine Whey.
    • Herb Teas
    • Mint Julep. ✠
    • Eau Sucré. ✠
  • THE NURSERY.
    • Farina. ✠
    • Barley.
    • Arrowroot. ✠
    • Rice Jelly. ✠
    • Milk and Bread. ✠
    • Wheaten Grits. ✠
    • Hominy and Milk. ✠
    • Graham Hasty Pudding. ✠
    • Rice Flour Hasty Pudding
    • Milk Porridge.
    • Mush and Milk.
    • Condensed Milk.
  • SUNDRIES.
    • Cleaning Pots, Kettles, and Tins.
    • Knives.
    • Silver.
    • China and Glass.
    • Washing Windows.
    • To Clean Carpets.
    • To Clean Paint.
    • To Keep Woolens.
    • To Wash Doubtful Calicoes.
    • To Clean a Cloth Coat.
    • To Clean Silk.
    • To Renew Wrinkled Crape.
    • To Restore the Pile of Velvet.
    • To Curl Tumbled Feathers.
    • To Clean Straw Matting.
    • To Wash Lawn or Thin Muslin.
    • To Wash Woolens.
    • To Wash White Lace Edging.
    • Black Lace.
    • To Sponge Black Worsted Dresses.
    • To Clean very Dirty Black Dresses.
    • To Remove Stains from Marble.
    • Iron Mould
    • Mildew
    • Ink.
    • Stains of Acids and Alkalies.
    • Grease Spots.
    • Cure for Burns.
    • To Stop the Flow of Blood.
    • To Relieve Asthma.
    • Antidotes to Poison.
    • Cologne Water. (Fine.) (No. 1.)
    • Cologne Water. (No. 2.)
    • Hard Soap.
    • Bar Soap.
    • Soft Soap.
  • INDEX.
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