CHAPTER I.

Mr. and Mrs. Bishop try the Experiment

[1]
CHAPTER II.

At Home

[7]
CHAPTER III.

Molly’s First Bill of Fare

[19]
CHAPTER IV.

Bread-Making—Breakfast—Baked Potatoes—Corn Muffins—Breaded Chops—How to fry

[30]
CHAPTER V.

How to manage the Fat that has been used for frying—Cup Cake

[37]
CHAPTER VI.

What “Simmering” means

[40]
CHAPTER VII.

Molly and Mrs. Lennox—Economical Buying makes Good Living

[52]
CHAPTER VIII.

Beef Pot-Pie—Leg of Mutton—Two Roasts—Several Wholesome Economical Dishes

[58]
CHAPTER IX.

Veal Cutlets, Breaded

[63]
CHAPTER X.

Details of Molly’s Management—Recipes

[70]
CHAPTER XI.

What to do with a Soup-Bone

[79]
CHAPTER XII.

Molly and Mrs. Lennox on the Ruffle Question—Fricassee of Mutton—Cabbage again

[86]
CHAPTER XIII.

Preparing to save Work—Brown Thickening—White Thickening—Caramel

[93]
CHAPTER XIV.

Marketing—Apple Pudding—Liver and Bacon—Braised Beef—Boiling Puddings

[95]
CHAPTER XV.

Rolls—Baked Liver—Croquettes—What was the Matter with them—Hotch-Potch

[100]
CHAPTER XVI.

Rye Bread—Oyster Patties—Knuckle of Veal, à la Maître d’Hôtel—A Savory Dish

[106]
CHAPTER XVII.

Mr. and Mrs. Bishop become Members of a Dramatic Club—Croquettes over again—Where the Mistake lay—White Soup

[111]
CHAPTER XVIII.

Broiled Lamb’s Kidneys—Mrs. Lennox startled—Corn-Beef Hash

[117]
CHAPTER XIX.

Summary—Lamb’s Heart—Flounders—Corned Beef—Cannelon of Beef

[124]
CHAPTER XX.

Preparing a Chicken—Giblets—Spoilt Bread

[130]
CHAPTER XXI.

To make a Fowl Tender as Spring Chicken

[136]
CHAPTER XXII.

Dollars and Cents

[138]
CHAPTER XXIII.

Chiefly Social—Mrs. Framley’s Opinions

[145]
CHAPTER XXIV.

A very Plain Pudding—How to cook Odds and Ends—Bills of Fare for a Week

[149]
CHAPTER XXV.

Marta’s Noodles—Braised Beef—How to adapt one’s Materials—Polka Pudding and Sauce

[154]
CHAPTER XXVI.

Fried Potatoes—Polka Sauce—Clearing Gravy of Fat—A Variety of Cakes from One Recipe

[161]
CHAPTER XXVII.

Candied Lemon-Peel—To whip Cream Solid—Iced Cream Coffee—Madeleine Cake—Potato Balls

[166]
CHAPTER XXVIII.

Fricasseed Chicken—Lemon Honey—French Icing to keep

[172]
CHAPTER XXIX.

Boiled Custard—Frozen Bananas—Uses of French Icing—Scalloped Potatoes—Hollandaise Sauce—Roast Oysters—Unexpected Visitors

[176]
CHAPTER XXX.

Hominy Muffins—Fish Balls—Royal Custard—“Consommé à la Royale”—Fricassee Sweetbreads—Vanilla Soufflé

[189]
CHAPTER XXXI.

A Surprise—A Boiled Dinner—Dresden Patties—Oysters and Brown Butter—“Old English” Fritters

[196]
CHAPTER XXXII.

Veal and Ham Pie—Beefsteak Pudding—Trifle

[205]
CHAPTER XXXIII.

Town versus Country—The Servant Question

[214]
CHAPTER XXXIV.

Ox-Tail Soup—Grisini—Stewed Lamb and Peas—Méringues with Cream

[219]
CHAPTER XXXV.

Macaroons—Jumbles—Genoese Tablettes—Irish Stew

[225]
CHAPTER XXXVI.

To boil and prepare Lobsters—Sandwiches—Clearing Soup—Omelet Soufflé

[234]
CHAPTER XXXVII.

Gâteau de Riz—French Rice Cake—Preparing Calf’s Head—Mock-Turtle Soup—More Noodles—Pigeon Pie

[241]
CHAPTER XXXVIII.

One More Use for Soup Meat—Stewed Calf’s Tongue—Brains, au Beurre Noir (Brown Butter)—Calf’s Head—Hollandaise Sauce—Calf’s Head en Tortue

[248]
CHAPTER XXXIX.

Ideas and Suggestions on several Subjects

[252]
CHAPTER XL.

English Muffins and Crumpets—Pickling and curing—Roast Beef-Heart—Soused Mackerel

[259]
CHAPTER XLI.

The Baby—Conclusion

[269]

TEN DOLLARS ENOUGH.

CHAPTER I.
MR. AND MRS. BISHOP TRY THE EXPERIMENT.

“Beef steak, cod steak, mutton chop, and hash!”

This bill of fare, glibly rattled off by a neat waitress, promised a very satisfying breakfast, supplemented as it was by abundant cream-of-tartar biscuit and potatoes. Yet Mrs. Bishop thought this morning, as she had done for three hundred out of the three hundred and sixty-five mornings she had heard it, she would gladly have exchanged all for a cup of really fine coffee, a fresh egg, and some good home-made bread and butter. Needless to say, Mr. and Mrs. Bishop were boarding, and doing so at a very good house, for the money they were able to pay,—$20 per week for the two. Yet to this couple, reared with luxury and refinement, the very abundance was nauseating.

“You ate no breakfast again, Puss. What am I to do with you?”

“Oh, I shall do very well. I am sure one has nothing to complain of, and if Mrs. Jones were to cater to our tastes she would not satisfy her other boarders.”