Marion Harland's Complete Cook Book

About this eBook

Author

Harland, Marion, 1830-1922

Title

Marion Harland's Complete Cook Book A Practical and Exhaustive Manual of Cookery and Housekeeping

Credits

E-text prepared by MFR, Les Galloway, and the Online Distributed Proofreading Team ( www.pgdp.net) from page images generously made available by Internet Archive ( archive.org)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

Project Gutenberg

eBook-No. 64459

Release Date

February 5, 2021

Copyright

Public domain in the USA.

Contents

1. 1.Transcriber’s Note
2. 2.Untitled
3. 3.Untitled
4. 4.Marion Harland’s Complete Cook Book
5. 5.Untitled
6. 6.TABLE OF CONTENTS
7. 7.LIST OF ILLUSTRATIONS
8. 8.DEDICATORY PREFACE
9. 9.MARKETING
10. 10.CARE OF HOUSEHOLD STORES
11. 11.KITCHEN UTENSILS
12. 12.CHEMISTRY IN THE KITCHEN
13. 13.CARVING — To carve a roast of beef — To carve a leg of lamb or mutton — To carve poultry — To carve fish
14. 14.SERVING AND WAITING
15. 15.AMONG THE LINENS
16. 16.THE CHILDREN
17. 17.DIET AND DIGESTION
18. 18.THE IMPROMPTU LARDER
19. 19.FAMILIAR TALK — BREAKFAST
20. 20.BREAKFAST FRUITS — Oranges — Grapes — Berries — Raspberries and blackberries — Huckleberries and gooseberries — Melons — Stewed fruits — Stewed rhubarb — Prunes
21. 21.BREAKFAST CEREALS — Oatmeal — Hominy — Cracked wheat — Milk porridge — Meal-and-flour porridge — Brewis (as made by our grandmothers) — Rice — Indian meal mush — Farina
22. 22.BREAKFAST BREADS — Potato sponge bread (No. 1) — Bread with plain sponge (No. 2) — Milk bread (No. 1) — Milk bread (No. 2) — Whole wheat bread (No. 1) — Whole wheat bread (No. 2) — Graham bread (No. 1) — Graham bread (No. 2) — Old-fashioned rye bread — Rye and Indian bread — Steamed Boston brown bread — “Salt-rising” bread (No. 1) — “Salt-rising” bread (No. 2) — Sweet potato bread — Buttermilk bread — German coffee bread — Graham bread without yeast — HOT BREAKFAST BREADS — Breakfast rolls (No. 1) — Breakfast rolls (No. 2) — Parker house rolls — Vienna rolls — Raised apple biscuits — Sally Lunn — Dried rusk — Caraway biscuits — Egg biscuits — French rolls — Fruit rolls — Hot cross buns — Currant buns — Raised muffins — English muffins — English crumpets (No. 1) — English crumpets (No. 2) — QUICK BISCUITS, ETCETERA — Milk biscuits — Milk-and-water biscuits — Quick Sally Lunn — Potato biscuits — Graham biscuits — Virginia beaten biscuits — MUFFINS AND THEIR CONGENERS — Whole wheat muffins — Oatmeal muffins — Sally’s muffins — Risen brunette muffins — Graham puffs — Graham gems (No. 1) — Graham gems (No. 2) — Rice muffins — Graham muffins — Popovers — WAFFLES — Risen waffles — Rice waffles — Quick waffles — GRIDDLE CAKES — Buckwheat cakes (No. 1) — Buckwheat cakes (No. 2) — Quick buckwheat cakes — Sour milk buckwheat cakes — Whole wheat griddle-cakes — Lizzie’s flannel cakes — Huckleberry griddle-cakes — Feather griddle-cakes — Rice griddle-cakes — Peas griddle-cakes — French pancakes — Sour milk griddle-cakes — Stale bread griddle-cakes — Hominy griddle-cakes — Sweet corn griddle-cakes — Corn-meal and graham griddle-cakes — Graham griddle-cakes — VARIOUS BREAKFAST BREADS OF INDIAN MEAL — Corn bread made of northern meal — Corn bread made of southern meal — Indian meal crumpets — Steamed corn loaf — Sour milk corn bread — Sour milk corn-meal griddle-cakes — Buttermilk corn bread — Corn-meal gems — Two-and-two Indian meal muffins — Johnny-cakes — Corn pone — Hominy cake — Corn waffles — DIVERS KINDS OF TOAST — Buttered toast — German toast — Baked milk toast — Cream toast — Fried toast — Tomato toast — Anchovy toast — Sardine toast — Cheese custard toast — Oyster toast — Mushroom toast — Ham toast
23. 23.EGGS — Boiled eggs (No. 1) — Boiled eggs (No. 2) — Poached eggs — Eggs poached in milk — Scrambled eggs — Scrambled eggs in cups — Fried eggs — Fried eggs with brown sauce — Deviled eggs — Mince of tongue and eggs — Mince of ham and eggs — Savory eggs — A curry of eggs — A simple omelet — An English omelet — Omelet with tomato sauce — A bread omelet (baked) — Omelet aux fines herbes — Oyster omelet — Baked mushroom omelet — Daffodils — Nesting eggs — Cheese omelet — Baked soufflé of eggs (No. 1) — Eggs and tomatoes — Olla podrida omelet — Scrambled eggs with cheese — Scrambled eggs with asparagus tops — Rice omelet — Fish omelet — Frizzled beef and eggs — Ham omelet — Egg croquettes — Eggs in cases — Minced eggs — Scalloped eggs — Shirred eggs
24. 24.FAMILIAR TALK WHO RULES THE HOME?
25. 25.FISH FOR BREAKFAST — Shad — Planked shad — Broiled shad with sauce piquante — Fried shad — Shad croquettes — Scalloped shad — Broiled shad roes — Fried shad roes — Scallops of shad roes — Shad roe croquettes — Fried smelts with lemon sauce — Lemon sauce — Fried trout — Fried perch and other pan-fish — Fish cutlets — Lobster and crab cutlets — Salmon steaks — Salmon loaf — Salmon croquettes — Scalloped salmon — Broiled haddock — Haddock fillets — Halibut fillets — Broiled halibut steak — Fried halibut steaks — Fried pickerel with cream sauce — Fried catfish — Fried frogs’ legs — Fricassee of frogs’ legs — Stewed frogs’ legs — Clams on toast — Deviled clams — Fried clams — Clam scallop — Clam fritters — Fried scallops — Curried scallops — Soft-shelled crabs — Creamed codfish — Fish-balls — Boiled salt mackerel — Broiled salt mackerel — Fried eels — Stewed eels — Roe herring (smoked) — Finnan haddie — Broiled smoked salmon — Fried smoked salmon
26. 26.FAMILIAR TALK WHERE WE EAT
27. 27.BREAKFAST MEATS — BREAKFAST BACON — Bacon and apples — Bacon and polenta — Bacon and sweet peppers — Barbecued ham — Home-made sausages — Sausages and apples — “Frankfurters” — Broiled pork chops — Curried pork cutlets — TRIPE — Boiled tripe — Stewed tripe — Fried tripe — Stewed tripe and oysters — Stewed tripe and celery — BEEFSTEAK — Beefsteak with onions — Chateaubriand steak — Hamburg steaks — Chilli con carni (No. 1) — Chilli con carni (No. 2) — Beef cakes — Stew of beef’s liver — KIDNEYS — Brown stew of kidneys — Savory kidneys — Fried kidneys — Broiled kidneys — Stewed kidneys — Kidneys sautés — Kidneys à la brochette — SWEETBREADS — Broiled sweetbreads — Fried sweetbreads — Broiled sweetbreads with mushrooms — Sweetbread cutlets — Creamed sweetbreads — LIVER — Liver and bacon — Broiled liver en brochette — Fried liver — Mince of liver — CHICKEN — Fried chicken — Virginia fried chicken — Fried chicken with cream gravy — Broiled chicken — SOME WAYS OF COOKING COLD CHICKEN — Chicken fritters — Chicken omelet — Chicken mince on the half-shell — Creamed chicken — Imitation terrapin — Turkey croquettes — Turkey scallops — Stewed calf-brains — Brain fritters — Fried brains — Broiled veal chops — Fried veal chops or cutlets — Veal cutlets and bacon — Lamb chops — Barbecued lambs’ tongues — Mince of mutton — Minced mutton and tomato toast
28. 28.BREAKFAST GAME — Broiled rabbit — Barbecued rabbit — Smothered rabbits — Venison steak — Broiled quails and woodcock — Small birds — Breakfast stew of squirrels
29. 29.BREAKFAST VEGETABLES — Stewed potatoes — Hashed potatoes, browned (No. 1) — Hashed potatoes, creamed and browned (No. 2) — Lyonnaise potatoes — Potato croquettes — Potato omelet — Chopped potatoes sautés — Potatoes fried whole — Fried green peppers — Stuffed peppers — German potato pancakes — Fried eggplant — Broiled eggplant — Fried ripe tomatoes — Broiled ripe tomatoes (No. 1) — Broiled tomatoes (No. 2) — Grilled tomatoes — Tomatoes and bacon — Broiled green tomatoes — Fried green tomatoes — Broiled mushrooms — Fried mushrooms — Green pepper toast — Fried hominy — Block potatoes
30. 30.FAMILIAR TALK WITH MARTHA IN HER KITCHEN
31. 31.THE FAMILY LUNCHEON
32. 32.LUNCHEON DISHES — OYSTERS — Fricasseed oysters — Deviled oyster pâtés — Creamed oysters — Broiled oysters (No. 1) — Broiled oysters (No. 2) — Broiled oysters with brown sauce — Brown sauce for broiled oysters — Scalloped oysters — Oyster scallops — Fried oysters — Oysters creamed and baked — Stewed oysters — Oyster stew — Oysters fried in batter — Steamed oysters — Panned oysters — Creamed panned oysters — Deviled panned oysters — Curried oysters — Oyster pie or pâtés — Oyster cocktails (No. 1) — Oyster cocktails (No. 2) — Oysters with mushrooms — Pigs in blankets — Baked oysters — Oysters with macaroni — Oysters sautés — Scalloped clams — Roast clams — Creamed clams — Clam pâtés — Deviled clams (No. 1) — Deviled clams (No. 2) — Lobster à la Newburg — Lobster timbales — Lobster cutlets — Creamed lobster — Curry of lobster — Note — Scalloped lobsters — Deviled lobster — Deviled crab — Crabs and champignons — Crabs en coquille (No. 1) — Crabs en coquille (No. 2) — SHRIMPS — Buttered shrimps — Shrimps en coquille — Scallop of shrimps and mushrooms — Curried shrimps — Shrimps and eggs — Maryland terrapin — SARDINES — Baked sardines — Broiled sardines — Canapés of sardines — Grilled sardines — Sardines in cups — Anchovies au lit — Anchovy toast — Anchovy croutons — Caviar in saucers — Caviar strips — A curry of salmon — Salmon mayonnaise — Scallop of salmon — Beauregard cod — Baked smelts with oyster forcemeat — Baked smelts — Creamed shad — A “pick-up” of fish — Fish scallop — Baked chowder — A “Cape Cod folks” tid-bit — Halibut and cheese scallop — Deviled halibut or cod — EGGS — Curried eggs — Banana toast — Egg timbales — Baked omelet — Deviled eggs — Omelets cachés — Chicken or turkey timbales — Scallop of chicken and eggs — A savory mince — Larded sweetbreads (roasted) — Larded sweetbreads (fried) — Sweetbread pâtés — Timbales of sweetbreads — Sweetbreads en nid — A baked mince — Curried beef — Curried veal — Curried lamb or mutton — Curried chicken — Mince of veal garnished with eggs — Mince of lamb and rice — An Italian hotch-potch — Stew of mutton and peas — Mince turnovers — Beef with sauce piquante — Larded beef — Beef loaf — Veal loaf — Pressed veal — Jellied tongue — Jellied chicken — Beefsteak and sherry sauce — Mock roast chicken — Stewed rump steak — Rump steak and tomatoes — Mutton mince with tomatoes — Porterhouse steak with oysters — Savory stew of beef — Roulades of beef — How to use up the cold tongue — Galantine — Chipped smoked beef — Brains on toast — Mock pâté de foie gras — Savory ham — Cottage pie — Breaded tongue with tomato sauce — Steamed beef — Irish stew — Veal loaf (raw meat) — Peppers stuffed with giblets
33. 33.FAMILIAR TALK LIVING TO LEARN
34. 34.GENERAL DIRECTIONS — Oyster croquettes — Lobster croquettes — Chicken croquettes — Turkey croquettes — Veal croquettes — Veal and spaghetti croquettes — Chicken and macaroni croquettes — Rice croquettes — Croquettes of brains — Veal and ham croquettes — Potato croquettes — Hominy croquettes — Fish and potato croquettes — Beef croquettes — Potato and nut croquettes — Celery croquettes — Oyster-plant croquettes — Sweetbread croquettes — Mushroom croquettes
35. 35.WITH THE CASSEROLE — Casserole of chicken — Casserole of rice and liver — Casserole of potato and cheese — Casserole of lamb or mutton chops — Mock casseroles of chicken — Creamed chicken — Creamed chicken and macaroni — Scallops of turkey or chicken — Philadelphia scrapple
36. 36.CHEESE DISHES FOR LUNCHEON — A fondu of cheese — Rice and cheese pudding — Cheese rice — Tomatoes and cheese — Cheese straws — Cheese puffs — Cheese fritters — Egg and cheese timbales — Cheese soufflé — Cheese ramakins — Cheese biscuits — Cheese crackers — Cheese fingers — Cream cheese — Deviled crackers and cheese — Creamed cheese golden buck — Nonpareil Welsh rarebit — Macaroni in cheese shell — Cream celery in Edam cheese shell — Cheese rings — Baked cheese — Cheese cutlets — Cheese dates
37. 37.THE TOAST FAMILY — Toast, pure and simple — Brown bread toast — Deviled toast — Tomato toast — Celery toast — Sandwiched toast — Toasted crackers — Toasted anchovy crackers — Anchovy toast
38. 38.LUNCHEON VEGETABLES — Hashed potatoes, browned — Potato scallop — Potato chips — Potato strips — Potatoes on the half-shell — Potato puff — Potato drop cakes — Sweet potatoes au gratin — Sweet potato puff — Pea pancakes — Buttered rice — Tomatoes farcies — Tomato caps and saucers — Scallop of tomatoes and eggs — Rice and cheese pudding — Pilau of green peppers — Scallop of sweet peppers and ham — Buttered rice with peppers — Boston baked beans — Baked beans and tomatoes — Fried cucumbers — Mushrooms on toast — Baked mushrooms — Dried mushrooms and eggs — Sauté green tomatoes
39. 39.SANDWICHES — Ham sandwiches — Chicken sandwiches — Brunette sandwiches — Lamb or mutton sandwiches — Beef sandwiches — Egg sandwiches — Walnut sandwiches — Peanut sandwiches — Water cress sandwiches — Cottage cheese sandwiches — Sardine sandwiches — Salmon sandwiches — Olive sandwiches — Salad sandwiches — Nasturtium sandwiches — Raisin sandwiches — Chocolate sandwiches — Hash sandwiches — Date and nut sandwiches — Fig and nut sandwiches — Ginger sandwiches — Marmalade sandwiches — Cheese and nut sandwiches — Lettuce sandwiches — Sweetbread sandwiches — Lobster sandwiches — Hot ham sandwiches — Tongue sandwiches — Mint sandwiches — Anchovy sandwiches — Club sandwiches — Tomato sandwiches
40. 40.TEMPTING PREFIXES TO LUNCHEON — Grape fruit — Fruit baskets — Oyster cocktails — Raw oysters — Raw clams — Caviar crisps — Clam wafers — Anchovy toast — Anchovy bars — Deviled crackers — Hot-house grapes — Jack Frost grapes
41. 41.SALADS — French dressing — Mayonnaise dressing — Cream dressing — Sour cream salad dressing — Boiled salad dressing — Chicken salad — Turkey salad — Lobster salad — Crab salad — Oyster salad — Shrimp salad — Shrimp and tomato salad — Crab and tomato salad — Shrimp salad and tomato aspic — Salmon mayonnaise — Sardine salad — Egg salad with sardine mayonnaise — Egg salad with boiled dressing — Simple lettuce salad — Lettuce and tomato salad — Water cress salad — Potato salad (No. 1) — Potato salad (No. 2) — Cauliflower salad — Beet salad — A macedoine salad — A fruit salad — Apple and nut salad — Apple and celery salad — Orange salad — Bean and beet salad — A pretty and palatable salad. — Nasturtium salad — Dandelion salad — Cabbage salad — Cold slaw — Cucumber salad — Cucumbers with lemon juice — Daisy salad — Tongue salad — Tomato aspic — Tomatoes with whipped cream — Tomato and corn salad — Tomato and peanut salad — Iced tomato salad — Clam salad — Pear salad — Hot potato salad — Asparagus and shrimp salad — Asparagus salad — Endive salad — Sweetbreads and cucumber salad — Spinach salad — Lenten salad — Apple and cress salad — Strawberry salad — Banana salad — Veal salad — Cherry salad — Peach salad — Ham salad — Sweetbreads with celery salad — Green bean salad — Pea salad — Nut salad
42. 42.LUNCHEON FRUITS, COOKED AND RAW — Stewed rhubarb — Rhubarb and raisins — Rhubarb and dates — Rhubarb and figs — Stewed gooseberries — Hot green apple sauce — Cold apple sauce — Stewed apples — Baked sweet apples — Stewed prunes — Steamed prunes — Stewed prunelles and sultanas — Dried apples and peaches — Stewed cherries — Raw cherries — Sugared cherries — Glacé cherries — Pineapple and orange — Creamed peaches — Grapefruit and strawberries — Strawberries and cream — Raspberries and cream — Bartlett pears and cream — Bananas and cream
43. 43.SWEET OMELETS — Apple sauce omelet (baked) — Jam omelet — Omelet soufflé — Orange omelet — Omelet with marmalade — Queen Mab omelets
44. 44.FAMILIAR TALK A commonsensible talk with the nominal mistress of the house
45. 45.LUNCHEON CAKES — Huckleberry shortcake — Currant shortcake — Hot strawberry shortcake — Cold strawberry shortcake — Scotch shortcake — Orange shortcake — German coffee cake (No. 1) — German coffee cake (No. 2) — Potato cake — Huckleberry cake — Apple cake — Springleys (No. 1) — Springerlein (No. 2) — Currant bun — Cinnamon buns — Parkin — Grandmother’s apple cake — Bun loaf — Fruit cake (No. 1) — Fruit cake (No. 2) — Fruit cake (No. 3) — Christmas fruit cake — Pound cake — Grafton cake — Gold cake — Silver cake — Chocolate loaf cake (No. 1) — Chocolate loaf cake (No. 2) — Cocoanut and citron layer cake — Old-fashioned sponge cake — A good cup sponge cake — Boiled sponge cake (No. 1) — Boiled sponge cake (No. 2) — Raisin bread — Water crackers or wafers — Pork cake — Kleiner — Poverty cake — Jelly roll — Angel cake — Devil’s food — Sunshine cake — Orange layer cake — Filling for orange cake — Almond cake — Chrysanthemum cake — Daisy cake — Lemon cake — White mountain cake — Filling for white mountain cake — Mocha cake — Filling for Mocha cake — Thanksgiving citron cake — Minnehaha cake — Filling for Minnehaha cake — Marshmallow layer cake — Filling for marshmallow cake — Plain loaf cake — Nut cake — Sour cream cake — Bride’s cake — Cream cake — Marble cake — One egg cake — Caramel cake — Currant cake — FROSTINGS FOR CAKES — Boiled frosting for cake — Frosting for plain loaf cake — Chocolate frosting for layer cake — Milk frosting — Frosting made with yolks — VARIOUS FILLINGS FOR CAKE — Marshmallow filling — Soft white filling for layer cake — Caramel filling (No. 1) — Caramel filling (No. 2) — Raisin filling — Cocoanut filling — Custard filling — Fig filling — Almond filling — GINGERBREADS — Molasses gingerbread (No. 1) — Molasses gingerbread (No. 2) — Hard gingerbread — Soft gingerbread — Raisin gingerbread — Aunt Nelly’s gingerbread — Gingerbread, “such as mother used to make” — Sour milk gingerbread — Currant gingerbread — Honey gingerbread — SMALL CAKES — Almond macaroons — Cocoanut macaroons — Currant cookies — Oatmeal cookies — German almond cookies — Sponge cookies — Lemon cookies — Spice cookies — Caraway cookies — Fanny’s cookies — Sand cookies — Peanut cookies — Alma’s drop cakes — Vanilla cookies — Cocoanut cream puffs — Filling — Molasses cookies — Ginger jumbles — Gingersnaps (No. 1) — Gingersnaps (No. 2) — Pfeffernüsse — White peppernuts — Brown peppernuts — Peppernuts (No. 4) — Peppernuts (No. 5) — Icing for peppernuts — Vanities (No. 1) — Vanities (No. 2) — Anise cakes — Hermits — Plain cookies — Eggless cookies — THE DOUGHNUT AND CRULLER FAMILY — Quick doughnuts — Sour milk doughnuts — Mother’s doughnuts — Ideal crullers — Mary’s crullers — Buttermilk crullers — Sunnybank crullers — Date crullers
46. 46.FAMILIAR TALK A FRIENDLY WORD WITH “OUR MAID”
47. 47.DINNER
48. 48.SOUPS — A good soup stock — White stock — “Left-over” stock — Mock turtle soup — Veal and tapioca soup — Veal and sago broth — Veal and rice broth — Ox-tail soup — Clear brown soup — Clear soup with poached eggs — Caramel for coloring soups — Clear soup á la royale — Glasgow broth — Mulligatawney soup — Chicken cream soup (No. 1) — Chicken cream soup (No. 2) — Beef bouillon — Bouillon á la russe — Chicken bouillon (No. 1) — Chicken bouillon (No. 2) — Gumbo (No. 1) — Gumbo (No. 2) — Julienne soup — French onion soup — White barley soup — “Turkey rack” soup — A white fowl soup — A brown fowl soup — Beef juice for invalids — Beef tea — BISQUES — Oyster bisque — Lobster bisque — Crab bisque — Clam bisque — Chicken bisque — Corn bisque — Cheese bisque — Salmon bisque — Bisque of halibut or cod — Tomato bisque (No. 1) — Tomato bisque (No. 2) — CREAM SOUPS — Cream of spinach soup — Cream of beet soup — Tomato cream soup (No. 1) — Tomato cream soup (No. 2) — Cream of celery soup — Onion cream soup — Potato cream soup (No. 1) — Potato cream soup (No. 2) — Cream of corn soup — Cream of asparagus soup — Cream of pea soup — Tapioca cream soup — Cream cheese soup — Cream of lettuce soup — Cream of sago soup — VEGETABLE SOUPS WITH MEAT — Potato purée — Bean soup — Mock-turtle bean soup — Bean and tomato soup — Split pea soup — Celery soup — Green pea purée (No. 1) — Green pea purée (No. 2) — Savory potato soup — Browned potato soup — Savory rice soup — Okra soup — Red tomato soup — Tomato and bean soup — Carrot soup — Sorrel soup — Succotash soup — Spinach soup — Celery soup — Lettuce soup — Farmer’s chowder — VEGETABLE SOUPS WITHOUT MEAT — Split pea soup — Green pea broth (No. 1) — Green pea broth (No. 2) — “Linsen,” or lentil soup — A good green pea soup — Squash soup — Turnip soup — Rice and tomato soup — Corn and tomato soup — Corn chowder — Artichoke soup — Vermicelli soup — Macaroni soup — Lima bean soup — Noodles for soup — Croutons — Egg soup — FISH SOUPS — Red snapper soup — Clam chowder — “Long” clam chowder — Scallop chowder — Clam soup — Oyster soup — A fine crab soup — Eel soup — Catfish soup — Chicken broth
49. 49.FISH — Baked red snapper — Boiled red snapper — Steamed red snapper — Baked bluefish — Broiled bluefish — Boiled black bass with cream gravy — Cream gravy for black bass — Baked sea bass with shrimp sauce — Shrimp sauce for baked bass — Stuffed sea bass — Muskelonge — Baked shad — Boiled fresh codfish — Egg sauce for boiled codfish — Baked fresh codfish with cheese sauce — Baked fillets of halibut — Baked halibut — Baked halibut steak (No. 1) — Baked halibut steak (No. 2) — Halibut steak baked with tomatoes — Baked fillets of flounder — Fried fillets of flounder — Baked fresh mackerel — Boiled salmon-trout — Baked salmon — Baked pickerel — Boned baked pickerel — Baked salmon-trout with cream gravy — Fried brook trout — Broiled soft-shell crabs — Fried soft-shell crabs — Lobster broiled in the shell — Lobster baked in shell — Lobster scalloped in shells — Lobster á la Newburg — Stewed terrapin — Fricasseed snapping turtle — A fricassee of crabs — Oyster pâtés — Oyster fritters — Oyster pie — Pickled oysters — Jumbolaya — Clam pie — Clam cocktails — Oysters with Parmesan cheese — Oyster cutlets — Oyster canapés — Scalloped fish — Oyster scallop
50. 50.SAUCES FOR FISH AND MEAT — Drawn butter (“white sauce”) — Egg sauce — Brown sauce — Sauce tartare (No. 1) — Sauce tartare (No. 2) — Hollandaise sauce — Béchamel sauce for meat — Béchamel sauce for fish — Oyster sauce — Lobster sauce — Horseradish sauce — Anchovy sauce — Shrimp sauce — Celery sauce — Tomato sauce — Caper sauce — Mint sauce — Onion or soubise sauce — Bread sauce — Béarnaise sauce — Claret or Bordelaise sauce — Cream cucumber sauce — Plain cucumber sauce — Cranberry sauce — Apple sauce — Jelly sauce — Espagnole sauce — Parsley sauce — Cider sauce — Giblet sauce — Cauliflower sauce — Champagne sauce — Port wine sauce — Olive sauce — Imitation caper sauce
51. 51.FAMILIAR TALK IS IMPROMPTU HOSPITALITY A LOST ART
52. 52.MEATS — BEEF — Roast beef — Roast beef with Yorkshire pudding — Réchauffé of beef à la jardiniére — Braised beef — Rib-ends of beef — Pot-roast of coarse beef — Rolled boiled beef — Beef à la mode (No. 1) — Braised rolled beefsteak — Baked beefsteak à la jardiniére — A family pot-roast of beef — A New England pot-roast — Savory ragout of beef — Beef hot pot — Boiled beef tongue (smoked) — Braised fresh beef’s tongue (No. 1) — Sauce for braised tongue — Braised fresh tongue (No. 2) — Mushroom sauce for the above — An Italian entrée of beef’s tongue — Boiled beef’s tongue — Boiled beef’s heart — Roast beef’s heart — How to corn beef — How to corn a tongue — Boiled corned beef — VEAL — Roast leg of veal — Shoulder of veal — Veal cutlets — Veal steaks with mushroom sauce — Breast of veal á la jardiniére — Stuffed roast fillet of veal — Roast breast of veal — Breaded veal cutlets — Mock squabs — Larded veal — Roast calves’ hearts — Larded liver — Salmi of liver — Roast sweetbreads — Baked calf’s head — Mock turtle — Calf’s liver á la jardiniére — Casserole of calf’s liver — Fried brains for garnishing — Scallop of calf’s brain — Brain croquettes for garnishing — MUTTON — Roast leg of mutton with sorrel sauce — Boiled leg of mutton — Roast shoulder of mutton — Stuffed shoulder of lamb — Hotch-potch — Family stew of lamb and peas — Casserole of lamb chops — MEAT AND POULTRY PIES — Chicken pie — Cold chicken pie — Fowl pie — Chicken pot pies — Chicken and ham pie — Veal pie (No. 1) — Veal pie (No. 2) — Beef and tomato pie — Beef and potato pie — Beefsteak pie — Kidney pie — Sweetbread pie — Mutton chop pie — Veal chop pie — Small pork pies — An English pork pie — A New England pork pie — Pigeon pie — PORK — Roast pig — Roast pork — Chine of pork braised with apples — Pork tenderloins — Boiled ham — Barbecued fresh ham — Breaded ham — Baked ham — Baked corned ham — Stuffed ham — To pickle pork — Virginia recipe for curing ham
53. 53.POULTRY — ROAST TURKEY — Bread dressing for turkey — Sausage dressing for turkey — Oyster stuffing for turkey — Chestnut stuffing for turkey — Fillets of turkey with rice — Roast turkey, réchauffé — Scallop of turkey and oysters — Turkey and sausage pudding — Ragout of turkey — Boiled turkey — DUCKS — Roast ducks — Braised ducks — Creole salmi of duck — CHICKENS — Roast chickens — Boiled fowls — Smothered chickens — Broiled chicken — Baked fried chicken — Braised chicken — Baked chicken — Fricasseed chicken — A brown fricassee — A pilau of chicken — Boiled chicken stuffed with oysters — Chicken en casserole — Creamed stewed chicken — Dumplings for chicken stew — Mexican hot tamales (No. 1) — Mexican hot tamales (No. 2) — Chop suey — Canned chicken — GEESE — Roast goose — Braised goslings — Salmi of goose
54. 54.GAME — Saddle of venison — Venison steak — Roast partridges — Woodcock — Broiled quail — Roasted quail — RABBITS AND HARES — Barbecued rabbit — Roast rabbit — Casserole of rabbit — Stewed rabbits — Belgian hares — Wild turkey — Roast grouse — Braised wild pigeons — Stewed wild pigeons — SQUIRRELS — Broiled squirrels — Stewed squirrels — Roast squirrels — Virginia stew of squirrels — Barbecued squirrels — GAME PIES — Squirrel pie — Rabbit pie — Squirrel or rabbit pot-pie — Pie of small birds — Quail pie — A combination game pie — Pigeon pie — Venison pie
55. 55.DINNER VEGETABLES — THE ARISTOCRATIC ASPARAGUS — Boiled asparagus — Asparagus on toast — Baked asparagus — Asparagus tips cachés — Creamed asparagus — Asparagus á la vinaigrette (No. 1) — Asparagus loaf — ARTICHOKES — Boiled Jerusalem artichokes — Baked Jerusalem artichokes — Boiled Italian artichokes — Italian artichokes with sauce tartare — Fried Italian artichokes — BANANAS — Bananas sautés — Bananas fried whole — Baked bananas — Scalloped bananas — BEANS — Boston baked beans (No. 1) — Boston baked beans (No. 2) — New Jersey baked beans — Sunnybank baked beans — Baked beans with tomato sauce — Beans sautés — Stewed beans — Lima beans — Lima beans with white sauce — Boiled string beans — Steamed cream string beans — Savory string beans — BEETS — Boiled beets — Creamed young beets — BRUSSELS SPROUTS — Boiled Brussels sprouts — Brussels sprouts au gratin — CABBAGE — Savory boiled cabbage — Baked cabbage — Fricasseed cabbage — Stuffed cabbage — Baked cabbage with tomato sauce — Shredded cabbage and cheese — Cold slaw — Cabbage cream salad — An Italian dish of cabbage — Scalloped cabbage — CARROTS — Stewed carrots — Mashed carrots — Carrots sautés — Carrot croquettes — CAULIFLOWER — Cauliflower boiled whole — Cauliflower au gratin — Cauliflower with tomato sauce — CELERY — Stewed celery (No. 1) — Stewed celery (No. 2) — Brown stew of celery — Savory celery — Fried celery — Stewed celery roots — GREEN CORN — Boiled corn — Stewed corn — Green corn pudding (No. 1) — Green corn pudding (No. 2) — Green corn pudding (No. 3) — Corn fritters — Green corn balls — Succotash — Corn and tomatoes — Scallop of corn and tomatoes — Green corn croquettes — Corn omelet — Creole chowder — CUCUMBERS — Raw cucumbers — Stewed cucumbers — Stuffed cucumbers — Baked cucumbers — Fried cucumbers — CHESTNUTS — Chestnut pudding — Chestnut croquettes — DANDELIONS — Stewed dandelions (No. 1) — Stewed dandelions (No. 2) — EGGPLANT—A MUCH ABUSED VEGETABLE — Fried eggplant — Stuffed eggplant on the half-shell — Scalloped eggplant — Eggplant stuffed with tomatoes — Stewed eggplant, with sauce piquante — HOMINY — Plain hominy pudding — Baked hominy — Hominy croquettes — Hominy fritters — KALE — MACARONI — Baked macaroni (No. 1) — Baked macaroni (No. 2) — Creamed macaroni — Macaroni with cheese sauce — Macaroni and chicken — Spaghetti with Swiss cheese — Macaroni rissoles — Macaroni piquante — Macaroni á la Napolitaine — MUSHROOMS — Broiled mushrooms — Fried mushrooms — Stewed mushrooms — Baked mushrooms — Fricasseed mushrooms — ONIONS — Stewed young onions — Boiled onions — Savory onions — Scalloped onions — Onion custard — GREEN PEAS — Boiled green peas — Green pea pancakes — Green pea soufflé — Green pea fritters — Green pea croquettes — PEPPERS — Fried green peppers — Stuffed peppers — Peppers stuffed with fish — Scalloped peppers au gratin — Scalloped peppers on the half-shell — Peppers and rice — POKE STALKS — POTATOES — New potatoes with cream sauce — Potatoes, boiled au natural — Boiled potatoes — Baked potatoes (No. 1) — Baked potatoes (No. 2) — Stuffed potatoes — Potatoes on the half-shell — Potato soufflé — Potato croquettes — Potato fritters — Scalloped potatoes — Stewed potatoes (No. 1) — Stewed potatoes (No. 2) — Hashed and browned potatoes — Potatoes á la duchesse — Potatoes á la Lyonnaise — Savory potatoes — Potatoes and corn — Fried potato hash — Brown creamed potatoes — Potatoes with cheese sauce — Sauce for the above — Mashed potatoes — Potato hillock — Potatoes Parisienne — French fried potatoes — Saratoga chips — Potatoes au gratin — Potato omelet — Potato dumplings (No. 1) — Potato dumplings (No. 2) — Potato balls (“Kartoffelklösse”) — SWEET POTATOES — Boiled sweet potatoes — Baked sweet potatoes — Glazed sweet potatoes — Scallop of sweet potatoes and bacon — Sweet potatoes au gratin — Buttered sweet potatoes — Sweet potato croquettes — Sweet potato puff — Sweet potato and chestnut croquettes — RICE — Boiled rice — Buttered rice — Rice croquettes — Rice and tomato croquettes — Boiled rice with tomato sauce — Savory rice — Rice pudding as a vegetable — Savory rice pudding — Molded rice (No. 1) — Molded rice (No. 2) — Spanish rice (very nice) — Rice timbales — SALSIFY, OR OYSTER-PLANT — Stewed salsify — Mock fried oysters — Salsify fritters — Scalloped salsify — SPINACH — Boiled spinach, plain — Spinach á la crême — Spinach puff — Spinach soufflé — Spinach pátés — SQUASH — Boiled squash — Baked squash — Creamed squash — Scalloped squash — Squash pancakes — Squash fritters — TOMATOES — Raw tomatoes — Raw tomatoes and cucumbers — Creamed tomatoes — Stewed tomatoes — Raw tomatoes and whipped cream — Tomato croquettes — Stuffed tomatoes (No. 1) — Stuffed tomatoes (No. 2) — Scalloped tomatoes — Tomatoes and corn — Tomato fritters — Tomatoes stuffed with meat — Tomatoes stuffed with corn — Tomatoes stuffed with rice — Tomatoes stuffed with macaroni — Tomatoes à la créme — Tomatoes and poached eggs — Tomato omelet — Curried tomatoes — Curried green tomatoes — TURNIPS — Mashed turnips — Turnips boiled, plain — Young turnips stewed with cream — Young turnips with white sauce — Fried turnips — Turnips and carrots sautés — Kohlrabi turnips — Kohlrabi with leaves — A WORD ABOUT NUTS — Chestnut croquettes — English walnut croquettes — Peanut stuffing for roast duck — Savory chestnuts
56. 56.EVEN-THREADED LIVING
57. 57.DINNER SWEETS OF ALL SORTS — PIES — Pastry — A good puff paste — Family pie crust — Mince pie — Mince-meat — Pumpkin pie (No. 1) — Pumpkin pie (No. 2) — Lemon cream pie (No. 1) — Lemon cream pie (No. 2) — Lemon pie with crust — Crustless lemon pie — Cocoanut pie — Chocolate pie (No. 1) — Chocolate pie (No. 2) — Orange pie — Custard pie — Sliced apple pie — Creamed sweet apple pie — Creamed apple-sauce pie — Apple meringue pie — Peach meringue pie — Whole peach pie — Creamed peach pie (No. 1) — Creamed peach pie (No. 2) — Creamed raspberry pie — Cherry pie — Cranberry pie — Cranberry and raisin pie — Strawberry pie — Currant pie (No. 1) — Currant pie (No. 2) — New England blueberry pie — Blackberry pie — Combination berry pie — Sweet potato pie — Irish potato pie — Rhubarb and raisin pie — Whipped cream pie — Turnover pies — Mock mince pie — Washington pie — Crumb pie — Custard pie — Vinegar pie (No. 1) — Vinegar pie (No. 2) — Currant tarts — Cranberry tarts — Lemon tarts — Orange cheese cakes — Cherry tarts — Fried tartlets — HOT PUDDINGS — Boiled puddings — Apple pudding (No. 1) — Apple pudding (No. 2) — Cranberry pudding — Blackberry pudding — Plum pudding (No. 1) — Plum pudding (No. 2) — Fig pudding (No. 1) — Fig pudding (No. 2) — Fig and raisin pudding — Boiled Indian pudding (No. 1) — Indian pudding (No. 2) — Batter pudding — Boiled prune pudding — Boiled huckleberry pudding — Steamed orange pudding (1) — Boiled orange pudding (2) — Raisin pudding — Fruit pudding — Clonduff pudding — Boiled gooseberry pudding — Steamed apricot pudding — Suet pudding — Mary’s favorite pudding — Cornstarch hasty pudding — East Indian pudding (very good) — Cherry batter pudding — Cabinet pudding — Cherry roly-poly — BAKED PUDDINGS — Baked prune pudding (No. 1) — Prune pudding (No. 2) — Fruit pudding — Pineapple pudding — Apple and tapioca pudding — Tapioca and raisin pudding — Peach batter pudding — Plum pudding — Baked orange pudding — Orange sauce — Raspberry cottage pudding — Blackberry pudding — Cherry pudding — Rhubarb pudding — Brown betty — Rice custard pudding — Poor man’s pudding — Canned peach puddings — A German pudding — Baked Indian pudding — Baked Indian puddings — Macaroni pudding — Bread-crumb pudding — Bread and fig pudding — Peach scallop — Date pudding — Queen of puddings — An old-fashioned bread pudding — A baked Charlotte — Apple meringue pudding — Chocolate pudding — Summer squash pudding — Cornstarch pudding — Bread-and-milk pudding — Bread-crumb pudding — Polly’s pudding — Rice pudding without eggs — Rice pudding with eggs — Bird’s nest pudding — Minute pudding — Cracker pudding — Frumenty — Sago pudding — Apple soufflé pudding — Apple puff — Cocoanut soufflé — Rice soufflé — Rhubarb soufflé — Sweet omelet soufflé — Prune soufflé (delicious) — Lemon soufflé — Orange soufflé — Bread soufflé — Boiled rice with milk and egg — Banana soufflé — Chocolate soufflé — FRITTERS — Fritters à la créme — Apple fritters — Orange fritters — Apricot fritters — Peach fritters — Rhubarb fritters — Banana fritters (No. 1) — Banana fritters (No. 2) — Swiss fritters — Almond roulettes — Sweet potato fritters — PANCAKES AND DUMPLINGS — Risen pancakes — Jersey pancakes — Italian pancakes — Jelly pancakes — Cherry dumplings — Raspberry dumplings — Apple dumplings — Peach dumplings — Suet dumplings — Cornmeal dumplings — Orange dumplings — SOME PUDDING SAUCES — Cream sauce — Chocolate sauce — Hard sauce — Canned fruit sauce — Meringue sauce — Lemon sauce — Caramel sauce — Jelly sauce — Foamy sauce — Maraschino sauce — Vanilla sauce — Apricot sauce — Plain whipped cream — Strawberry sauce — Madeira sauce — Claret sauce — Brandy sauce (liquid) — Wine sauce (liquid) — COLD PUDDINGS AND CUSTARDS — Boiled cup custards — Baked custard — Boiled chocolate custards — Baked chocolate custard — French tapioca custard — Tapioca cocoanut custard — Floating island — Rice custard — Cocoanut custard — Orange custard — Coffee custards — Cinnamon custard — WHIPPED CREAM DISHES — Orange cream — Chestnuts with whipped cream — Prune Charlotte — Fruited whipped cream — Peach sponge — Peach tapioca — Strawberry float — Raspberry float — Pineapple Charlotte — Apple snow — Marrons with whipped cream — Whipped cream with macaroons — Orange and cocoanut delight — Pineapple snow — Raspberry cream sponge — Banana froth — Macaroon Charlotte Russe — BLANC MANGE — Arrowroot blanc mange — Vanilla blanc mange — Chocolate blanc mange (No. 1) — Chocolate blanc mange (No. 2) — Snow pudding — Banana blanc mange — Peach sponge — Italian cream — Pink pudding — Brown mange — Rose mange — Strawberry sponge — Cider jelly — Junket — Vanilla junket — Coffee junket (very nice) — Charlotte Russe (No. 1) — Charlotte Russe (No. 2) — Banana Charlotte — Pound cake trifle — Peach trifle — Raspberry trifle — Rhubarb trifle — Strawberry Charlotte — Rice blanc mange — Tipsy pudding — Strawberry sillibub — Orange jelly (No. 1) — Orange jelly (No. 2) — Coffee jelly — Tapioca jelly — Raspberry jelly — Rice jelly — Banana soufflé (cold) — Cream puffs — Cream puff filling — Macaroons — Tutti-frutti jelly of canned fruit — Prune and nut jelly — Wine jelly — Creamed figs — Fig jelly
58. 58.FRUIT DESSERTS — Apples — Peaches — To prepare grapefruit for table — Picked pineapple — Pineapple and raspberries — Pineapple and strawberries — Strawberries — Orange baskets
59. 59.ICE CREAM AND ICES — Vanilla ice cream — Chocolate sauce for vanilla ice cream — Strawberry sauce for vanilla cream — Hot maple sauce for vanilla ice cream — Chocolate ice cream — Burnt almond ice cream — Pistachio ice cream — Maple frappé — Nesselrode pudding — Crushed strawberry ice cream — Macaroon ice cream — Macaroon mousse — Strawberry mousse — Raspberry mousse — Peach ice cream (No. 1) — Peach ice cream (No. 2) — Café parfait — Raspberry parfait — Fruit meringue glacé — Strawberry surprise — Sherbet — Berry sherbet — Cherry ice — Whole banana ice cream — Plum Bavarian cream — Cider ice — Raspberry and currant cream — Candied citron ice cream
60. 60.HOME-MADE CANDIES — Maple candy — Maple caramels — Maple fudge — Sugar candy — Chocolate fudge (No. 1) — Chocolate fudge (No. 2) — Penotchie — Molasses candy (No. 1) — Molasses candy (No. 2) — Molasses “velvets” — Molasses taffy — Molasses walnut candy — Molasses stick candy — Chocolate caramels (No. 1) — Chocolate caramels (No. 2) — Opera caramels — Chocolate creams — Chocolate coating for creams — Chocolate marshmallows — Fondant for cream candies — Cream dates — Butterscotch — Lemon butter — Hoarhound candy (made from fresh leaves) — Hoarhound candy (made from dried leaves) — Wintergreen candy — Walnut creams — French cream almonds — Creamed English walnuts — Peanut candy — Peanut molasses candy — Nougat — Creamed burnt almonds — Creamed grapes — Creamed popcorn — Popcorn balls — Sugared peanuts — Orange straws — Candied orange peel — Candied pineapple — Candied citron — Marshmallows — Peanut brittle — Hickory nut candy — Maple nut candy — Crystallized fruits — Stuffed dates — Slippery-elm cough candy
61. 61.AFTERNOON TEA — AFTERNOON TEA MENU. I — AFTERNOON TEA MENU. II — AFTERNOON TEA MENU. III — AFTERNOON TEA MENU. IV
62. 62.SOME DAINTIES FOR AFTERNOON TEA — Tea cakes — Tea scones — Oatmeal scones — Virginia wafers — Bristol tea cakes — Raisin bread — Hot milk tea cakes — Stuffed rolls — Peanut crisps — Salted almonds — Peanut butter for sandwiches — Cream cheese for sandwiches — Marguerites — Ham and chicken sandwiches — Cheese and olive sandwiches — Egg and olive sandwiches — Lettuce and cream cheese sandwiches — FRAPPÉ BEVERAGES — Café frappé — Tea frappé — Frosted lemonade — Frozen orangeade — Frozen raspberry juice — Ginger ale frappé — WAFERS — Graham wafers — Lemon wafers — Vanilla wafers — Peanut wafers
63. 63.STEWED FRUIT, PRESERVES, FRUIT JELLIES, MARMALADES, ETCETERA — STEWED FRUIT — Stewed apples — Steamed apples — Stewed pears — Stewed peaches — Stewed plums — Apple sauce — Stewed evaporated peaches — Stewed dried pears — Gingered pears — Stewed rhubarb — Apple butter — Peach butter — Plum butter — Peach jam — Berry jam — Orange marmalade — Grape marmalade — Peach marmalade — Red raspberry jam — Lemon marmalade — Preserved peaches — Preserved citron rind — Preserved chestnuts — Strawberries, preserved whole (No. 1) — Strawberries, preserved whole (No. 2) — Ripe tomato preserves — Preserved rhubarb — Imitation East India sweetmeats — Watermelon rind preserves — Preserved pears — Preserved plums — Preserved ginger root — Preserved crabapples — Preserved green grapes — Preserved cherries — Preserved pineapple — Brandied peaches — Candied peaches — Fox grape jelly — Quince jelly — Grape jelly — Currant jelly — Peach jelly — Crabapple jelly — Cranberry jelly — Rhubarb jelly — Apple jelly
64. 64.PICKLES — Wax for sealing jars and bottles — Cucumber pickles — Sliced cucumber pickles — Pickled onions — Pickled butternuts — Peter Piper’s pickled peppers — Stuffed mangoes or peppers — Pickled pepper hash — Pickled cherries — Martinia pickles — Pickled string beans — Green tomato pickle — India relish (No. 1) — India relish (No. 2) — Pickled watermelon rind — Pickled nutmeg melons — Pickled gherkins — Ripe cucumber pickle — Chow-chow — Red cabbage pickle — SWEET PICKLES — Pickled peaches — Unpeeled pickled peaches — Sweet cucumber pickles — Pickled plums — Pickled crabapples (No. 1) — Pickled crabapples (No. 2) — Pickled beets — Spiced cranberries — Spiced grapes (No. 1) — Spiced currants — Spiced grapes (No. 2) — Spiced rhubarb — Olive oil pickles — Sweet green tomato pickles — Pickled cauliflower — Dill pickles — Peach mangoes
65. 65.CATSUPS, ETCETERA — Chili sauce (No. 1) — Chili sauce (No. 2) — Chutney — Piccalilli — Grape catsup — Currant catsup — Mushroom catsup — Tomato catsup — Walnut catsup — Pepper vinegar — Mixed mustard
66. 66.THE HOME BREW — Tea (hot) — Cold tea — Breakfast coffee — After-dinner coffee — Café au lait — Iced coffee — Chocolate — Cocoa — Cocoa nibs or “shells” — Mint punch (very fine) — Tea punch — Strawberry punch — Cherry wine — Lively lemonade — Raspberry vinegar — Blackberry vinegar — Rhubarb wine — Grape juice — Cherry bounce — Wild cherry bounce — Homemade grape wine (No. 1) — Grape wine (No. 2) — Matzoon — Strawberry wine — Dandelion wine — Dandelion cordial — Dandelion tea — Ginger beer — Ginger wine — Mead — Strawberry punch — Sarsaparilla wine — Iced orange juice — Milk shake — Koumiss — Blackberry cordial — Raspberry cordial — Toast water — Slippery-elm tea — Apple tea — Flaxseed tea — Flaxseed lemonade — Egg-nogg
67. 67.FORMAL BREAKFASTS AND LUNCHEONS — BREAKFAST MENU. I — BREAKFAST MENU. II — LUNCHEON MENU. I — LUNCHEON MENU. II
68. 68.CONCERNING DINNER GIVING — DINNER MENU. I ( For Very Little Dinner ) — DINNER MENU. II — DINNER MENU. III — DINNER MENU. IV — SOME STUDIES OF COLOR IN FAMILY DINNERS — A green and white dinner — A pink dinner — A brown dinner — A yellow dinner
69. 69.AN EVENING RECEPTION AND A CHAFING-DISH SUPPER — MENU FOR EVENING SUPPER. I — MENU FOR EVENING SUPPER. II — CHAFING-DISH SUPPER. I — CHAFING-DISH SUPPER. II — Some recipes which may be cooked in a chafing-dish
70. 70.FAMILIAR TALK COMMON SENSE AND “ETIQUETTE”
71. 71.“CANNED GOODS” — CANNED FRUITS — Canned tart apples — Canned sweet apples — Canned apple sauce — Canned seckel pears — Canned pears, unpeeled — Canned peaches — Canned plums — Canned green gages — Canned cherries — Canned rhubarb — Canned raspberries (1) — Canned blackberries — Canned strawberries — Canned raspberries (2) — Canned gooseberries — Canned quinces — CANNED VEGETABLES — Tomatoes, canned whole (No. 1) — Tomatoes, canned whole (No. 2) — Canned stewed tomatoes — Canned corn — Canned corn and tomatoes — Potted corn — Canned asparagus — Canned beets (No. 1) — Canned beets (No. 2) — Canned string beans — Canned lima beans
72. 72.“HANDY” HOUSEHOLD HINTS — Southern recipe for whitewash — How to clean kid gloves — A rose jar (potpourri) — A rose pillow — Heat marks on tables — Match marks — Library paste — To remove the high-water mark from porcelain wash-bowls and bath-tubs — TO “TENDER” TOUGH MEAT — Beefsteak — A tough roasting piece — SOME USEFUL THINGS WE THROW AWAY — Bread dust — Dripping — Mutton and lamb fat — Broken crackers — Bones of cooked meat — Rice water — Testing a broom — To clean brass — To clean a white fur rag — A few things kerosene will do — To clean white silk — To clean yellow lace — To clean Battenberg embroidery — To clean black lace — To dry-clean white lace — To get rid of bed-bugs — OR — To get rid of rats and mice — OR — For mange in cats — To draw thread in linen — To clean decanters — To clean hardwood furniture — Cement for lining an aquarium — Washing fluid for removing stains — To kill an evil odor — To clean oil paintings — To keep leather from cracking — How to keep palms — One way to remove iron rust — To clean a light cloth gown — To get rid of plant-lice — To take dry ink out of a carpet — To get rid of the smell of paint — To clean gold thread — To polish patent leather — To clean linoleum — To renew cane-seat chairs — How to keep patent-leather shoes — To clean russet shoes — To clean black cloth — To remove grease spots from cloth — To take out mildew — How to dry-clean a lace curtain — A trio of useful hints — How to add to one’s stature — A skin tonic — How to care for the hands — To soften and whiten the hands — To keep piano keys clean and white — A washing compound — Starch for black lawns, etc. — Whitewash that will not rub off — How to clean a straw hat — The care of hardwood floors — A good floor polish — To clean hairbrushes — To wash blankets — To keep tinware from rusting — How to clean marble — To remove old tea and coffee stains — To wash windows and mirrors — To remove grass stain — To take out machine grease — What to do till the doctor comes — Antidotes for poisons — HOW TO BUILD A FIRE — A wood fire — A quick wood fire — A hard-coal fire — A soft-coal fire — Bricks for kindling
73. 73.FINAL FAMILIAR TALK EMERGENCIES, BROKEN CHINA, AND—“IN CASE OF”—
74. 74.SOME CULINARY TERMS
75. 75.FOR READY REFERENCE — WEIGHTS AND MEASURES — TIME-TABLE — Baking and roasting — Boiling — Broiling — Frying — Boiling vegetables — Steaming — Baking of bread, cakes, custards and pudding
76. 76.INDEX — Transcriber’s Note

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