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”