Common Sense in the Household

About this eBook

Author

Harland, Marion, 1830-1922

Title

Common Sense in the Household: A Manual of Practical Housewifery

Credits

Produced by Emmy, Chris Curnow and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

48804

Project Gutenberg

https://www.gutenberg.org/ebooks/48804

Release Date

April 27, 2015

Copyright

Public domain in the USA.

Contents

1. 1.Common Sense in the Household
2. 2.INTRODUCTORY OF REVISED EDITION.
3. 3.INDEX OF GENERAL SUBJECTS.
4. 4.FAMILIAR TALK WITH MY FELLOW-HOUSEKEEPER AND READER. — NOTE.
5. 5.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. — 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. — 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. — 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.
6. 6.COMPANY.
7. 7.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. — 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. — 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. — Cheese Salad, or Mock Crab. — Or, ✠
8. 8.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 ✠ — CABBAGE. — Boiled Cabbage. — Bacon and Cabbage. — Stuffed Cabbage. — “Collards,” or Cabbage-Sprouts. — Ladies’ Cabbage. ✠ — Fried Cabbage. — Sauerkraut. — 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. ✠
9. 9.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. ) — Apple Omelette. ✠ — Omelette with Jelly. — Milk, Butter, Cheese, etc. — Bonny-Clabber, or Loppered-Milk. ✠ — Rennet. — Mountain Custard, or Junket. ✠ — Thickened Milk.
10. 10.Cheese. — Cottage Cheese. — Cream Cheese.
11. 11.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. ) ✠ — 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. — 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. — Caramel Cake. ✠ — Caramel for Filling. — Marble Cake. — 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. ✠
12. 12.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. — Nougat.
13. 13.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. )
14. 14.SERVANTS.
15. 15.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. ✠
16. 16.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.
17. 17.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.
18. 18.RIPE FRUIT FOR DESSERT. — Oranges — Salade d’Orange. — Ambrosia. — Apples. — Peaches and Pears. — Strawberries, Raspberries, and Blackberries. — Currants and Raspberries. — Frosted Currants.
19. 19.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. ✠
20. 20.CANNED FRUITS AND VEGETABLES. — Canned Berries. ✠ — Canned Peaches. ✠ — Canned Pears. ✠ — Canned Plums. ✠ — Canned Tomatoes. ✠ — Canned Tomatoes and Corn. ✠ — Preserved Green Corn. ✠
21. 21.BRANDIED FRUITS. — Brandied Peaches or Pears. ✠ — Brandied Cherries or Berries. ✠
22. 22.CANDIES. — Molasses Candy. ✠ — Sugar-candy. ✠
23. 23.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. ✠
24. 24.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.
25. 25.THE SICK-ROOM.
26. 26.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— — 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. ✠
27. 27.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.
28. 28.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.
29. 29.INDEX.

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