Equivalents of Measures in Weight.

New-process flour, 1 quart less 1 gill1 pound.
Pastry flour, 1 quart, sifted1“
Granulated sugar, 1 heaped pint1“
Butter, 1 pint1“
Powdered sugar, 5 gills1“
Chopped meat, 1 pint, packed solid1“
Liquids, 1 pint1“
Eggs, 10 of average size1“
Corn meal, 1/2 pint6 ounces.
Rice, 1/2 pint8“
Raisins, stemmed, 1/2 pint6“
English currants, cleaned, 1/2 pint6“
Bread crumbs, grated, 1 pint4“
Granulated sugar, 1 heaped tablespoonful1“
Powdered sugar, 1 slightly rounded tablespoonful1/2“
Butter, 1 rounded tablespoonful1“
Flour, 1 rounded tablespoonful1/2“
Baking powder, 1 heaped teaspoonful1/4“
Soda, 1 slightly rounded teaspoonful1/4“
Cream of tartar, 2 slightly rounded teaspoonfuls1/4“
Ginger, 1 heaped teaspoonful1/4“
Cinnamon, 1 heaped teaspoonful1/4“
Allspice, 1 generously heaped teaspoonful1/4“
Clove, 1 slightly heaped teaspoonful1/4“
Mace, 1 heaped teaspoonful1/4“
Pepper, 1 heaped teaspoonful1/4“
Salt, 1 teaspoonful1/4“
Mustard, 1 rounded teaspoonful1/4“
Nutmegs, 51“
Tea, 3 scant teaspoonfuls1/4“
Coffee, roasted berry, 1 tablespoonful1/2“
Liquids, 2 tablespoonfuls1“

INDEX
—————◀▶—————

A WORD WITH THE YOUNG HOUSEWIFE.
Page
Difference between mere housekeeping and home-making[1]
Folly of “keeping up appearances”[3]
My idea of good housekeeping[2]
Some things a good housekeeper will do[2]
ABOUT FURNISHING THE HOUSE.
Introduction[4]
Carpets and rugs, selecting[6]
Chambers, what to buy for the[5]
Cutlery, fashions in[9]
Dainty things for the table[9]
Dining-room furniture[5]
Dinner and tea set, choosing a[7]
Kitchen, What is Needed in the[11]
List of articles most in use[12]
Range, the[11]
Linen Closet, Furnishing[13]
Bed spreads and blankets[18]
Doilies[16]
Linen, imported[14]
Napkins, size and quality of[16]
Sheets and pillow cases[18]
Table-cloths and napkins[14]
Tea, carving, and tray cloths[17]
Towels, bath and bedroom[20]
Towels, kitchen and pantry[21]
Sitting-room, comfort in the[6]
DIVISION OF THE HOUSEHOLD WORK.
Introduction[22]
Cleaning a room by system[26]
Day of rest, a[28]
Every-day duties[23]
Last half of the week, duties in the[27]
Morning, what to do in the[23]
Servant, where one is kept[26]
Servants, two or more in the family[29]
Special work for special days[24]
SOME THINGS TO BE LEARNED EARLY.
Bath-room, about the[36]
Fires, proper management of[31]
Furnace fire, points about the[32]
Garbage barrel, do not neglect the[37]
Lamps, getting the greatest good out of[34]
Plumbing, taking care of[35]
Refrigerator, the, keeping sweet[33]
Washing Dishes[38]
Cautions, some special[40]
China, tins, and iron-ware[39]
Glassware, proper care of[38]
Knife blades, do not slight the[41]
Rust and other annoyances[42]
Silver, care of[40]
WORK ON WASHING DAY.
Introduction[44]
Curtains, lace, cleaning[47]
Curtains, washable, how to launder[47]
Flannels, how to wash[45]
Ironing[48]
Satines, ginghams, and prints[44]
Silk undergarments, the right way to wash[46]
Soap, borax[50]
Soap, hard, rule for[49]
Soap, soft[50]
Starching[48]
IN THE DINING-ROOM.
Introduction[52]
Breakfast table, at the[54]
Dinner table, how to set the[55]
Duties of the waitress[57]
Luncheon and tea table[56]
Refinement not exclusively for the rich[53]
Serving meals without a servant[58]
Table, setting the[52]
Waitress, duties of the[57]
BUYING FOOD AND CARING FOR IT.
Beef, fore quarter of[64]
Beef, hind quarter of[62]
Beef, loin of[70]
Beef, rump of[71]
Beef, sirloin, second cut[66]
Butter[73]
Buying for a small family[70]
Chops, rib[69]
Chuck ribs[61]
Clarifying fat[76]
Eggs[73]
First five ribs[61]
Food, care of[75]
Fore quarter of beef[64]
Going to market[60]
Groceries[74]
Hind quarter of beef[62]
Leg of mutton[72]
Loin of beef[70]
Market, going to[60]
Milk[73]
Mutton, carcass of[67]
Mutton, leg of[72]
Odds and ends, care of[77]
Rib chops[69]
Ribs, chuck[61]
Ribs, first five[61]
Rump of beef[71]
Sirloin of beef, second cut[66]
Sirloin roast[68]
Small family, buying for a[70]
SOUPS.
Bean[92]
Bean, cream of[92]
Bean, Lima[90]
Beef[82]
Bisque, mock[87]
Chicken[86]
Chowder, clam[73]
Chowder, fish[94]
Chowder, salt codfish[95]
Clam chowder[93]
Clam[93]
Codfish chowder, salt[95]
Corn[89]
Cream of bean[92]
Cream of dried peas[91]
Cream of rice[86]
Dried pea[91]
Dried pea, cream of[91]
Fish chowder[94]
Hub[90]
Lima bean[90]
Macaroni[82]
Macaroni and tomato[88]
Mock bisque[87]
Oxtail[83]
Oyster[92]
Pea, dried[91]
Plain stock[80]
Potato[89]
Rice[82]
Rice, cream of[86]
Salt codfish chowder[95]
Scotch broth[84]
Stock, a good plain[80]
Stock, second[81]
Tomato[87]
Tomato, No. 2[88]
Tomato and macaroni[88]
Veal broth[84]
Vegetable soup[85]
FISH.
Introduction[96]
Baked fish[98]
Baked salt mackerel[99]
Boiling fish[97]
Breaded fish[101]
Breaded lobster[109]
Broiling fish[99]
Broiled halibut[100]
Clams, roast[111]
Clams, steamed[111]
Clams, stewed[110]
Codfish, salt, in cream[102]
Crabs, escaloped[110]
Creamed oysters[107]
Curry of lobster[108]
Escaloped crabs[110]
Escaloped fish[101]
Escaloped lobster[109]
Escaloped oysters[106]
Escaloped shrimp[110]
Fish balls[103]
Fish cakes[103]
Fish cakes, fresh[104]
Fricassee of lobster[109]
Fried fish[100]
Fried oysters[107]
Fried scallops[105]
Halibut, broiled[100]
How fish should be broiled[99]
How to boil fish[97]
Lobster[108]
Lobster, breaded[109]
Lobster, curry of[108]
Lobster, escaloped[109]
Lobster, fricassee of[109]
Mackerel, baked salt[99]
Oysters au gratin[106]
Oysters, creamed[107]
Oysters, escaloped[106]
Oysters, fried[107]
Oysters on toast[105]
Oyster stew[105]
Roast clams[111]
Salt codfish in cream[102]
Scallops, fried[105]
Shrimp, escaloped[110]
Steamed clams[111]
Stewed clams[110]
Stewed oysters[105]
HOW TO COOK MEAT.
Baked hash[147]
Beef, braised[131]
Beef, shin, stewed[129]
Beefsteak and onions[124]
Beefsteak roll[132]
Beef stew from cold roast[134]
Beef olives[133]
Blanquette of cold meat[138]
Boiling[112]
Boiled corned beef[113]
Boiled fowl[154]
Boiled ham[115]
Boiled leg of mutton[112]
Boiled tongue[115]
Braised beef[131]
Breaded chicken[157]
Breaded chops[127]
Breaded sausages[129]
Breaded veal cutlets[128]
Breading croquettes[151]
Broiling[122]
Broiling in a frying-pan[123]
Broiled chops with bacon[123]
Broiled kidneys[142]
Broiled small birds[162]
Broiled tripe[144]
Broiled venison[163]
Calf’s liver sauté[143]
Chicken, breaded[157]
Chicken, creamed[158]
Chicken dressing[157]
Chicken, fried[158]
Chicken gravy[156]
Chicken livers en brochette[144]
Chicken pie[160]
Chicken, roast[155]
Chicken, stewed[159]
Chicken, white fricassee[160]
Chops, breaded[127]
Chops, broiled, with bacon[123]
Chops, pork[139]
Cold lamb stew[135]
Cold meat, blanquette of[138]
Cold mutton stew[135]
Cold roast, beef stew from[134]
Corned beef, boiled[113]
Corned beef hash[146]
Corned beef, spiced[114]
Creamed chicken[158]
Creamed dried beef[135]
Creamed turkey[159]
Croquettes, breading[151]
Croquettes, meat and potato[152]
Croquettes, mutton[150]
Curried rabbit[163]
Cutlets, mutton, sauté[128]
Cutlets, veal, breaded[128]
Dried beef, creamed[135]
Duck, roast[160]
Fat, how to keep[126]
Fat, the kind to use[126]
Fresh meat hash[146]
Fresh tongue[115]
Fricassee of rabbit[162]
Fricassee of veal[137]
Fried chicken[158]
Fried liver and bacon[143]
Fried salt pork[139]
Fried tripe[145]
Frizzled smoked beef[135]
Frying[124]
Frying basket, the way to lower it[127]
Frying-pan, to broil in[123]
Gravy, chicken[156]
Grouse, roast[161]
Ham, boiled[115]
Ham, roast[121]
Hamburg steaks[133]
Hash, baked[147]
Hash, corned beef[146]
Hash of fresh meat[146]
How to clean and truss poultry[153]
How to keep fat[126]
How to roast meat in the oven[117]
Kidneys, broiled[142]
Kidneys sauté[141]
Kidneys, stewed[141]
Lamb, roast[119]
Leg of mutton, boiled[112]
Liver, fried, with bacon[143]
Livers, chicken, en brochette[144]
Meat and potato croquettes[152]
Meat cakes[148]
Meat, how to roast in the oven[117]
Meat, minced, on toast[148]
Minced meat on toast[148]
Miscellaneous modes[129]
Mutton, boiled leg of[112]
Mutton croquettes[150]
Mutton cutlets sauté[128]
Mutton, ragout of[137]
Mutton, roast[120]
Mutton, steamed[113]
Mutton, stuffed[120]
Olives, beef[133]
Partridge, roast[161]
Pickled tongue[115]
Pie, chicken[160]
Pork chops[139]
Pork, roast[121]
Pot roast[130]
Poultry, to clean and truss[153]
Ptarmigan, roast[161]
Rabbit, curried[163]
Rabbit, fricassee of[162]
Ragout of mutton[137]
Rib of beef, roast[118]
Roast chicken[155]
Roast duck[160]
Roast grouse[161]
Roast ham[121]
Roasting meat, science in[116]
Roast lamb[119]
Roast mutton[120]
Roast partridge[161]
Roast pork[121]
Roast ptarmigan[161]
Roast rib of beef[118]
Roast turkey[156]
Roast veal[120]
Salt pork, fried[139]
Salt pork in batter[140]
Sanders[149]
Sausages, breaded[129]
Sausage cakes[140]
Sausage hash[147]
Science in roasting meat[116]
Sheep’s hearts, stewed[142]
Shin of beef, stewed[129]
Small birds, broiled[162]
Small timbales[149]
Smoked beef, frizzled[135]
Smoked tongue[115]
Spiced corned beef[114]
Steak, Hamburg[133]
Steamed mutton[113]
Stew from cold lamb or mutton[135]
Stewed chicken[159]
Stewed kidneys[141]
Stewed sheep’s hearts[142]
Stewed shin of beef[129]
Stuffed mutton[120]
Tongue, boiled[115]
Tongue, pickled[115]
Tongue, smoked[115]
Tongue toast[148]
Tripe, broiled[144]
Tripe, fried[145]
Tripe fried in batter[145]
Turkey, creamed[159]
Turkey or chicken dressing[157]
Turkey, roast[156]
Veal cutlets, breaded[128]
Veal cutlets, sauté[136]
Veal, fricassee of[137]
Veal olives[136]
Veal, roast[120]
Venison, broiled[163]
Venison steak sauté[163]
White fricassee of chicken[160]
SAUCES FOR MEAT AND FISH.
Béchamel[165]
Bisque[168]
Bread[171]
Brown[164]
Brown, No. 2[164]
Butter[167]
Butter, maître d’hôtel[170]
Caper[167]
Cream[166]
Currant jelly[170]
Curry[167]
Egg[167]
Hollandaise[168]
Maître d’hôtel butter[170]
Mint[170]
Mushroom[165]
Mustard[166]
Parsley[166]
Tartar[169]
Tomato[169]
White[165]
SALADS.
Introduction[172]
Beet[175]
Chicken[174]
Cooked salad dressing[173]
Fish[174]
French dressing[173]
Lettuce and tomato[175]
Lobster[174]
Mayonnaise dressing[172]
Potato[176]
Potato, No. 2[176]
Salad dressing, cooked[173]
Tomato and lettuce[175]
Vegetable[175]
VEGETABLES.
Introduction[177]
Asparagus on toast[192]
Asparagus with cream sauce[192]
Baked beans[190]
Baked cabbage[195]
Baked hominy[197]
Baked rice[198]
Baked sweet potatoes[182]
Beans, baked[190]
Beans, butter[189]
Beans, shelled kidney[190]
Beets[185]
Boiled carrots[186]
Boiled cauliflower[187]
Boiled macaroni[196]
Boiled onions[183]
Boiled potatoes[178]
Boiled rice[197]
Boiled sweet potatoes[182]
Boiled turnips[185]
Browned sweet potatoes[183]
Cabbage, baked[195]
Cabbage, creamed[194]
Cabbage, fried[195]
Cabbage, hashed[194]
Canned corn[188]
Canned peas[191]
Carrots, boiled[186]
Cauliflower au gratin[187]
Cauliflower, boiled[187]
Celery[199]
Corn, canned[188]
Corn, green[188]
Corn oysters[188]
Creamed cabbage[194]
Creamed onions[184]
Croquettes, potato[182]
Croquettes, rice[198]
Dried Lima beans[189]
Dried Lima beans, No. 2[189]
Egg plant, fried[196]
Fresh Lima beans[189]
Fried cabbage[195]
Fried egg plant[196]
Green corn[188]
Green peas[191]
Greens[193]
Hash, vegetable[198]
Hashed cabbage[194]
Hashed potatoes[180]
Hominy, baked[197]
Lettuce, how to keep crisp[199]
Lima beans, dried[189]
Lima beans, dried, No. 2[189]
Lima beans, fresh[189]
Lyonnaise potatoes[181]
Macaroni, boiled[196]
Macaroni with cheese[197]
Mashed turnips[186]
Nichewaug potatoes[181]
Onions au gratin[184]
Onions, boiled[183]
Onions, creamed[184]
Parsnips[186]
Peas, canned[191]
Peas, green[191]
Potato cakes[182]
Potato croquettes[182]
Potatoes au gratin[180]
Potatoes, boiled[178]
Potatoes, hashed[180]
Potatoes, stewed[179]
Potatoes, stewed, No. 2[179]
Potatoes, sweet, baked[182]
Potatoes, sweet, boiled[182]
Potatoes, sweet, browned[183]
Potatoes, sweet, warming over[183]
Rice, baked[198]
Rice, boiled[197]
Rice croquettes[198]
Salsify[187]
Shelled kidney beans[190]
Sliced tomatoes[184]
Spinach[193]
Squash[195]
Squash, summer[196]
Stewed potatoes[179]
Stewed potatoes, No. 2[179]
Stewed tomatoes[184]
String beans[188]
Succotash of dried Lima beans and canned corn[190]
Summer squash[196]
Tomatoes au gratin[185]
Tomatoes, sliced[184]
Tomatoes, stewed[184]
Turnips, boiled[185]
Turnips, mashed[186]
Vegetable hash[198]
Warming over sweet potatoes[188]
MISCELLANEOUS DISHES.
Apple fritters[207]
Apple sauce, evaporated[213]
Apple sauce, green[213]
Apples, broiled[213]
Apples, fried[213]
Apricots, evaporated[214]
Baked eggs[202]
Baked omelet[205]
Baked pears[214]
Baked sweet apples[212]
Baked toast[208]
Batter for fruit fritters[207]
Boiled eggs[200]
Boiled hominy[211]
Bread, fried[206]
Bread omelet[205]
Breaded eggs[202]
Broiled apples[213]
Corn meal mush[210]
Cracker cream toast[209]
Cranberry jelly[213]
Cranberry sauce[215]
Creamed eggs[202]
Dumplings[215]
Eggs au gratin[201]
Eggs, baked[202]
Eggs, boiled[200]
Eggs, breaded[202]
Eggs, creamed[202]
Egg cutlets[203]
Eggs, fried[201]
Eggs, poached[200]
Eggs scrambled[201]
Evaporated apple sauce[213]
Evaporated apricots[214]
Evaporated peaches[214]
Fried apples[213]
Fried bread[206]
Fried eggs[201]
Fried hominy[211]
Fried mush[210]
Fritters, apple[207]
Fruit fritters, batter for[207]
Fruit sauces[212]
Green apple sauce[213]
Hominy, boiled[211]
Hominy cakes[211]
Hominy, fried[211]
Maple syrup from sugar[207]
Milk toast[208]
Mush[209]
Mush, corn meal[210]
Mush, fried[210]
Oatmeal mush[210]
Omelet, baked[205]
Omelet, plain[203]
Oyster crackers, roasted[206]
Peaches, evaporated[214]
Pears, baked[214]
Plain omelet[203]
Poached eggs[200]
Prunes, stewed[214]
Rarebit, Welsh[206]
Rhubarb sauce[215]
Roasted oyster crackers[206]
Scrambled eggs[201]
Soft butter toast[208]
Stewed prunes[214]
Sweet apples, baked[212]
Syrup, maple, from sugar[207]
Toast, baked[208]
Toast, cracker cream[209]
Toast, milk[208]
Toast, soft butter[208]
Welsh rarebit[206]
BREAD IN VARIOUS FORMS.
Introduction[217]
Baking powder biscuit[226]
Baking powder griddle cakes[236]
Baltimore hominy bread[234]
Biscuit, baking powder[226]
Blueberry griddle cakes[237]
Blueberry muffins[232]
Boston brown bread[222]
Bread, Baltimore hominy[234]
Bread, corn[233]
Bread dough, rolls from[223]
Bread, entire-wheat[221]
Bread, graham[221]
Bread griddle cakes[238]
Bread made with dry yeast[219]
Bread, pulled[223]
Bread, rye[222]
Bread, steamed Indian[223]
Bread, water[220]
Buckwheat cakes[235]
Buttermilk or sour milk muffins[230]
Cakes, baking powder griddle[236]
Cakes, blueberry griddle[237]
Cakes, bread griddle[236]
Cakes, buckwheat[235]
Cakes, sour milk graham griddle[236]
Cakes, ground rice griddle[237]
Cakes, hominy griddle[236]
Cakes, hominy, with sour milk, griddle[237]
Cakes, raised flannel[238]
Cakes, sour milk griddle[235]
Cakes, sour milk Indian griddle[236]
Corn bread[233]
Corn cake, spider[233]
Corn dodgers[234]
Cream of tartar muffins[232]
Crumpets[227]
Dry yeast, bread made with[219]
Entire-wheat bread[221]
Flour pop-overs[228]
Gems, wheat[229]
Graham bread[221]
Graham muffins[231]
Graham muffins with sour milk[231]
Graham pop-overs[229]
Griddle cakes, bread[238]
Griddle cakes, baking powder[236]
Griddle cakes, blueberry[237]
Griddle cakes, ground rice[237]
Griddle cakes, hominy[236]
Griddle cakes, hominy, with sour milk[237]
Griddle cakes, sour milk[235]
Griddle cakes, sour milk graham[236]
Griddle cakes, sour milk Indian[236]
Ground rice griddle cakes[237]
Hominy griddle cakes[236]
Hominy griddle cakes with sour milk[237]
Hominy waffles[240]
Hop yeast[218]
Luncheon rolls[226]
Milk rolls[225]
Muffins, blueberry[232]
Muffins, buttermilk or sour milk[230]
Muffins, cream of tartar[232]
Muffins, graham[231]
Muffins, graham with sour milk[231]
Muffins, raised wheat[230]
Muffins, rye[231]
Muffins, rye, with sour milk[231]
Muffins, white corn meal[233]
Muffins, yellow corn meal[232]
Parker House rolls[224]
Pin wheels[227]
Pop-overs, flour[228]
Pop-overs, graham[229]
Pulled bread[223]
Quick luncheon rolls[227]
Raised flannel cakes[238]
Raised wheat muffins[230]
Raised wheat waffles[240]
Rolls from bread dough[223]
Rolls, luncheon[226]
Rolls, quick luncheon[227]
Rolls, milk[225]
Rolls, Parker House[224]
Rolls, sponge[224]
Rye bread[222]
Rye muffins[231]
Rye muffins, with sour milk[231]
Rye pop-overs[229]
Sally Lunn[228]
Sour milk graham griddle cakes[236]
Sour milk griddle cakes[255]
Sour milk Indian griddle cakes[236]
Sour milk or buttermilk muffins[230]
Spider corn cake[233]
Sponge rolls[224]
Steamed Indian bread[223]
Waffles[238]
Waffles, hominy[240]
Waffles, raised wheat[240]
Water bread[220]
Wheat gems[229]
White corn meal muffins[233]
Yeast, hop[218]
Yellow corn meal muffins[232]
CAKE.
Angel[244]
Blackberry jam[242]
Blueberry[247]
Chocolate icing[252]
Clinton doughnuts[249]
Cold water[245]
Corn starch[244]
Dropped doughnuts[250]
Gingerbread, maple sugar[248]
Gingerbread, soft molasses[248]
Gingerbread, soft molasses, No. 2[249]
Gingerbread, soft molasses, No. 3[249]
Hermits[247]
Icing[252]
Maple sugar gingerbread[248]
Plain cup[245]
Plain sponge[243]
Raised fruit[241]
Rich cup[245]
Rich sponge[242]
Soft molasses gingerbread[248]
Spice[241]
Strawberry shortcake[251]
Strawberry shortcake, No. 2[251]
Swiss[246]
Tea[246]
PASTRY.
Apple pie, sliced[254]
Apple pie, stewed[255]
Apple turnovers[259]
Berry pies[256]
Berry tarts[258]
Chocolate pie[258]
Cream pie[257]
Delicate paste[253]
Lemon pie[256]
Mince meat[254]
Mince pies[255]
Peach pie[255]
Plain paste[253]
Sliced apple pie[254]
Squash pie[256]
Stewed apple pie[255]
Sweet potato pie[257]
Washington pie[258]
PUDDINGS.
Apple and Indian[262]
Apple sponge[263]
Apple tapioca[262]
Baked apple[261]
Baked apple dumplings[261]
Baked Indian[271]
Baked rice[280]
Berry[266]
Blackberry[267]
Blueberry[265]
Blueberry, No. 2[266]
Boiled rice[278]
Bread[272]
Caramel[276]
Chester[269]
Chocolate[275]
Chocolate, No. 2[275]
Cocoanut[277]
Cold farina[280]
Cold rice[279]
Corn starch[276]
Cottage[273]
Cream[274]
Custard[277]
Dumplings, baked apple[262]
Dumplings, steamed apple[262]
English rice[280]
Farina, cold[280]
Farina fruit[281]
Farina, hot[280]
Graham[270]
Hot farina[280]
Indian and apple[262]
Jam[268]
Lemon[273]
Little fruit[265]
Mock Indian[272]
Oatmeal[278]
Orange snow[283]
Peach tapioca[263]
Plum[269]
Prune[263]
Prune tapioca[264]
Quick steamed apple[261]
Quiver[268]
Raspberry tapioca[264]
Rhubarb[267]
Rice balls[279]
Rose[281]
Snow[282]
Snow, No. 2[282]
Snow blancmange[283]
Sponge[273]
Sponge apple[263]
Steamed apple[260]
Steamed apple dumplings[262]
Steamed batter[268]
Steamed black[267]
Steamed Indian[271]
Steamed Indian and apple[271]
Steamed Indian berry[271]
Tapioca[278]
Tapioca prune[264]
Tapioca raspberry[264]
Turkish[270]
Wayne[270]
PUDDING SAUCES.
Cinnamon[286]
Clear[286]
Clear lemon[286]
Creamy[284]
Egg[285]
Foaming[284]
Fruit[285]
Golden[287]
Hot cream[288]
Italian[287]
Molasses[285]
Nutmeg[286]
Vinegar[285]
Wine[284]
SWEETS.
Apricot ice[299]
Baked cup custards[290]
Blackberry jelly[294]
Blancmange, chocolate[292]
Blancmange, moss[292]
Blancmange, sea moss farina[292]
Chocolate ice cream[297]
Cider jelly[293]
Coffee jelly[294]
Cup custards, baked[290]
Cup custards, steamed[290]
Custard, soft[289]
Directions for freezing[295]
Lemon jelly[293]
Lemon sherbet[298]
Milk sherbet[298]
Moss blancmange[292]
Orange jelly[294]
Orange sherbet[298]
Peach ice[299]
Peach ice cream[297]
Pistachio ice cream[297]
Raspberry jelly[294]
Rennet custard[290]
Sea moss farina blancmange[292]
Slip[291]
Soft custard[289]
Steamed cup custards[290]
Strawberry Bavarian cream[291]
Strawberry ice cream[297]
Strawberry jelly[294]
Tapioca custard[290]
Vanilla ice cream[296]
Wine jelly[293]
BEVERAGES.
Boiled coffee[302]
Breakfast cocoa[304]
Broma[304]
Chocolate[304]
Cocoa[304]
Cocoa shells and nibs[306]
Coffee[301]
Filtered coffee[302]
Lemonade[306]
Tea[300]
PRESERVES AND PICKLES.
Blackberry jam[314]
Canadian tomato pickle[320]
Canned rhubarb[314]
Canned tomatoes[322]
Canning fruits[311]
Catsup, tomato[321]
Covering jellies[316]
Crab apples[308]
Crab apple jelly[318]
Crab apple, spiced[323]
Cucumber pickles[318]
Currant and raisin jam[315]
Currant jelly[316]
Currant jelly, No. 2[317]
Currants, spiced[322]
Different fruits need different treatment[312]
Filling the jars[312]
Governor’s sauce[321]
Grape preserve[309]
Jam, blackberry[314]
Jam, raisin and currant[315]
Jam, raspberry[314]
Jellies[315]
Jelly, currant[316]
Other jellies[318]
Peaches, preserved[307]
Pear marmalade[315]
Pears, preserved[308]
Piccalilli[323]
Pickle, tomato[320]
Pickles, cucumber[318]
Pineapple, preserved[310]
Pineapple, uncooked, preserved[310]
Preserved peaches[307]
Preserved pears[308]
Preserved pineapple[310]
Preserved uncooked pineapple[310]
Preserved plums[309]
Preserved quinces[309]
Pulp of fruit, what to do with it[307]
Quality of the fruit[307]
Raspberry jam[314]
Rhubarb, canned[314]
Small fruits, how to can[313]
Spiced crab apple[323]
Spiced currants[322]
Sun cooked strawberries[311]
Sweet cucumber pickles[319]
Tomatoes, canned[322]
Tomato catsup[321]
Tomato pickle[320]
What to do with fruit pulp[307]
FOR THOSE WHO LIVE ON FARMS.
Introduction[324]
Bacon, to cure breakfast[328]
Butter making[335]
Cheese, cottage[335]
Cheese, hogs’ head[330]
Chine and jowl, to cure[328]
Chine pillau[329]
Corned shoulder of mutton[326]
Corning, how to prepare meat for[325]
Cottage cheese[335]
Cream, care of[334]
Dairy, the[334]
English sausage meat[328]
Essence of rennet[333]
Hams, to cure[327]
Hogs’ head cheese[330]
Jowl and chine, to cure[328]
Jowl, to cook[329]
Lard, how to render[320]
Milk, care of[334]
Mutton, corned shoulder of[326]
Pickle for any kind of meat[326]
Pickle for tongues[326]
Pigs’ feet[332]
Pillau, chine[329]
Rennet, essence of[333]
Rennet, to preserve[332]
Rennet wine[333]
Sausage meat[328]
Sausage meat, English[328]
Scrapple[331]
Soused tripe[332]
Tongues, pickle for[326]
Tripe[332]
Wine, rennet[333]
CARE OF THE SICK.
Introduction[338]
Apple water[348]
Arrowroot gruel[347]
Barley water[348]
Bathing[339]
Beef juice[345]
Beef tea[344]
Broth, mutton[341]
Camphorated oil[351]
Cleanliness and ventilation[329]
Cold in the head, remedy for[351]
Cracked ice, to keep[341]
Cracker gruel[347]
Crust coffee[349]
Custard, mutton[343]
Eggnog[348]
Egg tea[349]
Flour gruel[346]
For a cold in the head[351]
Gargle for a sore throat[351]
Gruel, arrowroot[347]
Gruel, cracker[347]
Gruel, flour[346]
Gruel, Indian meal[346]
Gruel, oatmeal[346]
Ice, cracked, to keep[341]
Ice, to break in a sick room[341]
Indian meal gruel[346]
Jelly, restorative[350]
Lemonade, moss[349]
Lime water[351]
Milk punch[347]
Moss lemonade[349]
Mutton broth[341]
Mutton custard[343]
Neuralgia, to relieve[340]
Oatmeal gruel[346]
Oyster roast[343]
Oysters roasted in the shell[343]
Oysters, steamed[343]
Prunes, senna[350]
Punch, milk[347]
Raw beef sandwiches[345]
Restorative jelly[350]
Rice water[348]
Roast oysters[343]
Roasted oysters, in the shell[343]
Round steak[345]
Sandwiches, raw beef[345]
Senna prunes[350]
Sore throat, a gargle for[351]
Steak, round[345]
Steamed oysters[343]
Tea, beef[344]
Tea, egg[349]
Turpentine applications[340]
Ventilation and cleanliness[339]
Wine whey[349]
WHEN CLEANING HOUSE.
Introduction[352]
Carpets, laying the[357]
Carpets, taking up and cleaning[355]
Cleaning the cellar[353]
Dusting[356]
From cellar to attic[354]
Kitchen, pantry, and closets[359]
Rooms on the first floor[358]
Sweeping[356]
System absolutely necessary[352]
Washing painted surfaces[356]
Whitewashing, importance of[354]
ODD BITS OF USEFUL KNOWLEDGE.
A word regarding stains[371]
About whipping cream[364]
Acids, what to do if they are spilled[377]
Alcohol for grass stains[376]
Ants, how to drive away[387]
Bouquet of sweet herbs, how to make[367]
Brass, how to clean[383]
Bread, to freshen[367]
Bread crumbs, how to prepare[365]
Breading articles for frying[365]
Brightening leather furniture[379]
Brushes, to clean[381]
Burning accidents, what to do in case of[368]
Cake, to freshen[367]
Care of straw matting[381]
Care of the hands[387]
Cement for china[384]
Chandeliers, keeping flies from[387]
Chimney, what to do when it is cold[385]
Cleaning brass[383]
Cleaning chamois skins[381]
Cleaning dress silks and ribbons[380]
Cleaning fluid, a good[378]
Coffee, tea, or wine stains on linen[374]
Cold cream[388]
Colors, restoring[377]
Conveniences when sweeping[383]
Cream, about whipping[364]
Crumbs, how to prepare[365]
Cupfuls, half-pints, and gills[388]
Driving away ants[387]
Equivalents of measures in weight[389]
Flies, to keep away from chandeliers[387]
Flour, difference in various brands[361]
Flour paste[368]
Fruit stains, treatment of[373]
Frying, breading articles for[365]
Furniture, to remove stains from[382]
Getting rid of the odor of onions[366]
Grass stains, alcohol for[376]
Grease spots on wall paper, treatment of[378]
Grease spots, to remove[371]
Grease, to take from wood and stone[372]
Handles of knives and forks, how to fasten[384]
Hands, the care of[387]
Heat of the oven, how to test[386]
Herbs, sweet, making a bouquet of[367]
How to prepare bread crumbs[365]
Iron and earthen ware, to temper[367]
Iron rust, the best way to remove[374]
Javelle water, how to make[377]
Kid, to prevent from cracking[385]
Leather furniture, to brighten[379]
Marble, removing stains from[373]
Matting, care of[381]
Measures, equivalents of, in weight[389]
Mending breaks in plaster[383]
Meringue, to prevent from falling[367]
Mildewed clothes, treatment of[374]
Muriatic acid for stains on porcelain[376]
Naphtha, use of, in the household[369]
Oil, value of a drop of[385]
Onions, getting rid of the odor of[366]
Onion juice, ways to get[366]
Oven heat, testing with paper[386]
Oven thermometers[386]
Paint, to remove[376]
Paper, soiled, how to clean[378], [379]
Paste, flour[368]
Pitch and tar, to remove[375]
Plaster, mending breaks in[383]
Points of difference in various brands of flour[361]
Porcelain, stains on, how to remove[376]
Preventing a meringue from falling[367]
Preventing silks and woollens from turning yellow[380]
Raisins, how to stone[366]
Removing blood stains[375]
Removing ink stains[376]
Removing iron rust[374]
Removing sewing-machine oil stains[375]
Removing stains from marble[373]
Restoring colors[377]
Ridding the house of water bugs[386]
Silk goods, to keep from turning yellow[380]
Soiled paper, stale bread for cleaning[379]
Stains, a word regarding[371]
Stains, fruit, treatment of[373]
Stains on linen,—coffee, tea, or wine[374]
Stains on porcelain, muriatic acid for[376]
Stains, removing ink[376]
Stale bread for cleaning soiled paper[379]
Stoning raisins in an easy manner[366]
Straw matting, care of[381]
Sweeping, conveniences to use when[383]
Sweet herbs, making a bouquet of[367]
Tar, how to remove[375]
Testing the oven heat with paper[386]
Thermometers, oven[386]
To clean brushes[381]
To clean woods in natural finish[382]
To freshen bread and cake[367]
To make Javelle water[377]
To prevent kid from cracking[385]
To remove grease spots[371]
To remove paint[376]
To remove pitch and tar[375]
To remove white stains from furniture[382]
To take grease from wood and stone[372]
To temper iron and earthen ware[367]
Use of naphtha in the household[369]
Value of a drop of oil[385]
Various brands of flour, points of difference in[361]
Wall paper, treatment of grease spots on[378]
Wall paper, two ways to repair[379]
Water bugs, ridding the house of[386]
Ways to get onion juice[366]
What to do when burning accidents occur[368]
What to do when the chimney is cold[385]
When and why soda, cream of tartar, and baking powders are used[363]
When acids are spilled[377]
When clothes become mildewed[374]
Woollen goods, to keep from turning yellow[380]

Transcriber’s note:

All instances of ‘Bechamel’ and ‘Bechémal’ changed to ‘Béchamel’

Page 12, full stop inserted after ‘handled,’ “Dipper, long-handled.”

Page 12, ‘Dishcloths’ changed to ‘Dish-cloths,’ “Dish-cloths, two,—one being of”

Page 66, ‘lamb’s’ changed to ‘lambs’,’ “and lambs’ livers are delicious”

Page 86, em-dash changed to space after ‘salt,’ “1 teaspoonful of salt, generous.”

Page 96, ‘white-fish’ changed to ‘whitefish,’ “bluefish. Whitefish, like cod”

Page 134, ‘stew-pan’ changed to ‘stewpan,’ “the bones in a stewpan and”

Page 149, ‘Syrinkle’ changed to ‘Sprinkle,’ “the little dishes. Sprinkle the crumbs”

Page 168, ‘strawcolor’ changed to ‘straw-color,’ “turn a light straw-color.”

Page 206, both instances of ‘rare-bit’ changed to ‘rarebit,’ “Welsh Rarebit,” “The rarebit can be made”

Page 213, ‘tablepoonful’ changed to ‘tablespoonful,’ “1 tablespoonful of sugar.”

Page 220, em-dash changed to space after ‘water,’ “1/2 pint of water, generous measure.”

Page 230, ‘muf’ changed to ‘muffins,’ “above, a dozen muffins can be made”

Page 234, em-dash changed to space after ‘water,’ “1/2 pint of boiling water, generous.”

Page 241, full stop inserted after ‘egg,’ “1 egg.”

Page 251, em-dash changed to comma and space after ‘milk,’ “1 gill of milk, generous measure.”

Page 258, ‘tablepoonful’ changed to ‘tablespoonful,’ “half a tablespoonful of boiling water”

Page 275, ‘teasponnful’ changed to ‘teaspoonful,’ “1/2 teaspoonful of salt.”

Page 279, ‘teaspoonfnl’ changed to ‘teaspoonful of,’ “1/2 teaspoonful of salt.”

Page 288, ‘sta ch’ changed to ‘starch,’ “the powdered sugar and corn starch”

Page 290, ‘not’ inserted after ‘may,’ “the tapioca may not have absorbed”

Page 314, full stop inserted after ‘sugar,’ “3 quarts of sugar.”

Page 320, ‘horse-radish’ changed to ‘horseradish,’ “the jars the horseradish, ginger”

Page 320, ‘tumeric’ changed to ‘turmeric,’ “2 tablespoonfuls of turmeric”

Page 331, em-dash changed to space after ‘meal,’ “1/2 pint of corn meal, generous measure.”

Page 346, full stop inserted after ‘milk,’ “1 pint of milk.”

Page 358, full stop inserted after ‘it,’ “old sheet over it. Spread the”

Page 384, ‘quick-lime’ changed to ‘quicklime,’ “Powder quicklime and stir it”