Miss Parloa’s Young Housekeeper

About this eBook

Author

Parloa, Maria, 1843-1909

Title

Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

Credits

Produced by Emmy, MWS 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

Project Gutenberg

eBook-No. 56540

Release Date

February 11, 2018

Copyright

Public domain in the USA.

Contents

1. 1.MISS PARLOA’S Young Housekeeper
2. 2.PREFACE. ―――――◀▶―――――
3. 3.CONTENTS. ―――――◀▶―――――
4. 4.CHAPTER I. A WORD WITH THE YOUNG HOUSEWIFE.
5. 5.CHAPTER II. ABOUT FURNISHING THE HOUSE. — What to Buy for the Chambers. — Dining-room Furniture. — Comfort in the Sitting-room. — Selecting Carpets and Rugs. — Choosing a Dinner and Tea Set. — Dainty Things for the Table. — Fashions in Cutlery. — WHAT IS NEEDED IN THE KITCHEN. — The Range. — List of Articles most in Use. — FURNISHING THE LINEN CLOSET. — Imported Linens. — Table-cloths and Napkins. — Size and Quality of Napkins. — A Word about Doilies. — Tea, Carving, and Tray Cloths. — Sheets and Pillow Cases. — Bed Spreads and Blankets. — Bath and Bedroom Towels. — For Kitchen and Pantry.
6. 6.CHAPTER III. DIVISION OF THE HOUSEHOLD WORK. — Every-day Duties. — What to do in the Morning. — Special Work for Special Days. — Where one Servant is Kept. — Cleaning a Room by System. — The Last Half of the Week. — A Day of Rest. — Two or More Servants in a Family.
7. 7.CHAPTER IV. SOME THINGS TO BE LEARNED EARLY. — Proper Management of Fires. — Points about the Furnace Fire. — Keeping the Refrigerator Sweet. — Getting the Greatest Good out of Lamps. — Take Good Care of the Plumbing. — About the Bath-room. — Do not Neglect the Garbage Barrel. — WASHING DISHES. — Proper Care of Glassware. — Other Dishes and Utensils. — Some Special Cautions. — Care of Silver. — Do not Slight the Knife Blades. — Rust and Other Annoyances.
8. 8.CHAPTER V. WORK ON WASHING DAY. — Satines, Ginghams, and Prints. — How Flannels should be Washed. — The Right Way to Wash Silk Undergarments. — How to Launder Washable Curtains. — Cleaning Lace Curtains. — Points on Starching and Ironing. — A Rule for Making Hard Soap. — Borax Soap. — Soft Soap.
9. 9.CHAPTER VI. IN THE DINING-ROOM. — Setting the Table. — Refinement not Exclusively for the Rich. — At the Breakfast Table. — The Dinner Table. — Luncheon and Tea. — Duties of the Waitress. — Serving Meals without a Servant.
10. 10.CHAPTER VII. BUYING FOOD AND CARING FOR IT. — Going to Market. — Buying Food for a Small Family. — Butter, Eggs, and Milk. — About Groceries. — CARE OF FOOD. — Clarifying Fat. — Odds and Ends.
11. 11.CHAPTER VIII. SOUPS. — A Good Plain Stock. — Second Stock. — Macaroni Soup. — Rice Soup. — Beef Soup. — Oxtail Soup. — Veal Broth. — Scotch Broth. — Vegetable Soup. — Chicken Soup. — Cream of Rice Soup. — Mock Bisque. — Tomato Soup. — Tomato Soup, No. 2. — Tomato and Macaroni Soup. — Corn Soup. — Potato Soup. — Hub Soup. — Lima Bean Soup. — Dried Pea Soup. — Cream of Dried Pea Soup. — Bean Soup. — Cream of Bean Soup. — Oyster Soup. — Clam Soup. — Clam Chowder. — Fish Chowder. — Salt Codfish Chowder.
12. 12.CHAPTER IX. FISH. — How to Boil Fish. — Baked Fish. — Baked Salt Mackerel. — How Fish should be Broiled. — Broiled Halibut. — Fried Fish. — Breaded Fish. — Escaloped Fish. — Salt Codfish in Cream. — Fish Balls. — Fish Cakes. — Fresh Fish Cakes. — Fried Scallops. — Oyster Stew. — Oysters on Toast. — Oysters au Gratin. — Escaloped Oysters. — Fried Oysters. — Creamed Oysters. — Lobster. — Curry of Lobster. — Fricassee of Lobster. — Breaded Lobster. — Escaloped Lobster. — Escaloped Crabs. — Escaloped Shrimps. — Stewed Clams. — Roast Clams. — Steamed Clams.
13. 13.CHAPTER X. HOW TO COOK MEAT. — BOILING. — Boiled Leg of Mutton. — Steamed Mutton. — Boiled Corned Beef. — Spiced Corned Beef. — Boiled Ham. — Fresh Tongue. — Smoked Tongues. — Pickled Tongue. — SCIENCE IN ROASTING MEAT. — How to Roast Meat in the Oven. — Roast Rib of Beef. — Roast Lamb. — Roast Mutton. — Stuffed Mutton. — Roast Veal. — Roast Pork. — Roast Ham. — BROILING. — To Broil in a Frying-pan. — Broiled Chops with Bacon. — Beefsteak and Onions. — FRYING. — How to keep Fat. — The Kind of Fat to use. — The Frying Basket. — Breaded Chops. — Breaded Veal Cutlets. — Mutton Cutlets Sauté. — Breaded Sausages. — MISCELLANEOUS MODES. — Stewed Shin of Beef. — Pot Roast. — Braised Beef. — Beefsteak Roll. — Beef Olives. — Hamburg Steaks. — Beef Stew from the Cold Roast. — Stew from Cold Lamb or Mutton. — Creamed Dried Beef. — Frizzled Smoked Beef. — Veal Olives. — Veal Cutlets Sauté. — Fricassee of Veal. — Ragout of Mutton. — Blanquette of Cold Meat. — Pork Chops. — Fried Salt Pork. — Salt Pork in Batter. — Sausage Cakes. — Stewed Kidneys. — Kidneys Sauté. — Broiled Kidneys. — Stewed Sheep’s Hearts. — Fried Liver and Bacon. — Calf’s Liver Sauté. — Chicken Livers en Brochette. — Broiled Tripe. — Fried Tripe. — Tripe Fried in Batter. — Corned Beef Hash. — Hash of Fresh Meat. — Sausage Hash. — Baked Hash. — Minced Meat on Toast. — Tongue Toast. — Meat Cakes. — Sanders. — Small Timbales. — Mutton Croquettes. — Meat and Potato Croquettes. — Meat Pie. — Filling. — Crust. — How to Clean and Truss Poultry. — Boiled Fowl. — Roast Chicken. — Roast Turkey. — Chicken Gravy. — Turkey or Chicken Dressing. — Breaded Chicken. — Fried Chicken. — Creamed Chicken. — Creamed Turkey. — Stewed Chicken. — Chicken Pie. — White Fricassee of Chicken. — Roast Duck. — Roast Grouse. — Roast Partridge. — Roast Ptarmigan. — Broiled Small Birds. — Fricassee of Rabbit. — Curried Rabbit. — Broiled Venison. — Venison Steak Sauté.
14. 14.CHAPTER XI. SAUCES FOR MEAT AND FISH. — Brown Sauce. — Brown Sauce, No. 2. — Mushroom Sauce. — White Sauce. — Béchamel Sauce. — Mustard Sauce. — Cream Sauce. — Parsley Sauce. — Egg Sauce. — Butter Sauce. — Caper Sauce. — Curry Sauce. — Bisque Sauce. — Hollandaise Sauce. — Tomato Sauce. — Tartar Sauce. — Mint Sauce. — Currant Jelly Sauce. — Maître d’Hôtel Butter. — Bread Sauce.
15. 15.CHAPTER XII. SALADS. — Mayonnaise Dressing. — Cooked Salad Dressing. — French Dressing. — Chicken Salad. — Lobster Salad. — Fish Salads. — Vegetable Salads. — Lettuce Salad. — Tomato and Lettuce Salad. — Beet Salad. — Potato Salad. — Potato Salad, No. 2.
16. 16.CHAPTER XIII. VEGETABLES. — Boiled Potatoes. — Stewed Potatoes. — Stewed Potatoes, No. 2. — Potatoes au Gratin. — Hashed Potatoes. — Nichewaug Potatoes. — Lyonnaise Potatoes. — Potato Cakes. — Potato Croquettes. — Boiled Sweet Potatoes. — Baked Sweet Potatoes. — Browned Sweet Potatoes. — Warming over Sweet Potatoes. — Boiled Onions. — Creamed Onions. — Onions au Gratin. — Sliced Tomatoes. — Stewed Tomatoes. — Tomatoes au Gratin. — Beets. — Boiled Turnips. — Mashed Turnips. — Boiled Carrots. — Parsnips. — Salsify. — Boiled Cauliflower. — Cauliflower au Gratin. — Green Corn. — Canned Corn. — Corn Oysters. — String Beans. — Butter Beans. — Fresh Lima Beans. — Dried Lima Beans. — Dried Lima Beans, No. 2. — Succotash of Dried Lima Beans and Canned Corn. — Shelled Kidney Beans. — Baked Beans. — Green Peas. — Canned Peas. — Asparagus on Toast. — Asparagus with Cream Sauce. — Spinach. — Greens. — Hashed Cabbage. — Creamed Cabbage. — Baked Cabbage. — Fried Cabbage. — Squash. — Summer Squash. — Fried Egg Plant. — Boiled Macaroni. — Macaroni with Cheese. — Baked Hominy. — Boiled Rice. — Baked Rice. — Rice Croquettes. — Vegetable Hash. — Celery. — How to Keep Lettuce Crisp.
17. 17.CHAPTER XIV. MISCELLANEOUS DISHES. — Boiled Eggs. — Poached Eggs. — Fried Eggs. — Scrambled Eggs. — Eggs au Gratin. — Baked Eggs. — Breaded Eggs. — Creamed Eggs. — Egg Cutlets. — Plain Omelet. — Baked Omelet. — Bread Omelet. — Welsh Rarebit. — Roasted Oyster Crackers. — Fried Bread. — Maple Syrup from Sugar. — Batter for Fruit Fritters. — Apple Fritters. — Milk Toast. — Baked Toast. — Soft Butter Toast. — Cracker Cream Toast. — Cracker Butter Toast. — Mush. — Oatmeal Mush. — Corn Meal Mush. — Fried Mush. — Boiled Hominy. — Fried Hominy. — Hominy Cakes. — Fruit Sauces. — Baked Sweet Apples. — Baked Sour Apples. — Broiled Apples. — Fried Apples. — Green Apple Sauce. — Evaporated Apple Sauce. — Evaporated Peaches. — Evaporated Apricots. — Baked Pears. — Stewed Prunes. — Cranberry Sauce. — Cranberry Jelly. — Rhubarb Sauce. — Dumplings.
18. 18.CHAPTER XV. BREAD IN VARIOUS FORMS. — Hop Yeast. — Bread Made with Dry Yeast. — Water Bread. — Potato Bread. — Entire-wheat Bread. — Graham Bread. — Rye Bread. — Rye Bread, No. 2. — Boston Brown Bread. — Steamed Indian Bread. — Pulled Bread. — Rolls from Bread Dough. — Sponge Rolls. — Parker House Rolls. — Milk Rolls. — Luncheon Rolls. — Baking Powder Biscuit. — Quick Luncheon Rolls. — Pin Wheels. — Crumpets. — Sally Lunn. — Flour Pop-overs. — Rye Pop-overs. — Graham Pop-overs. — Wheat Gems. — Raised Wheat Muffins. — Sour Milk or Buttermilk Muffins. — Graham Muffins. — Rye Muffins. — Graham Muffins with Sour Milk. — Rye Muffins with Sour Milk. — Cream of Tartar Muffins. — Blueberry Muffins. — Yellow Corn Meal Muffins. — White Corn Meal Muffins. — Corn Bread. — Spider Corn Cake. — Corn Dodgers. — Baltimore Hominy Bread. — Buckwheat Cakes. — Sour Milk Griddle Cakes. — Baking Powder Griddle Cakes. — Sour Milk Indian Griddle Cakes. — Sour Milk Graham Griddle Cakes. — Hominy Griddle Cakes. — Hominy Griddle Cakes with Sour Milk. — Ground Rice Griddle Cakes. — Blueberry Griddle Cakes. — Bread Griddle Cakes. — Raised Flannel Cakes. — Waffles. — Hominy Waffles. — Raised Wheat Waffles.
19. 19.CHAPTER XVI. CAKE. — Raised Fruit Cake. — Spice Cake. — Blackberry Jam Cake. — Rich Sponge Cake. — Plain Sponge Cake. — Corn Starch Cake. — Angel Cake. — Rich Cup Cake. — Plain Cup Cake. — Cold Water Cake. — Swiss Cake. — Tea Cake. — Blueberry Cake. — Hermits. — Maple Sugar Gingerbread. — Soft Molasses Gingerbread. — Soft Molasses Gingerbread, No. 2. — Soft Molasses Gingerbread, No. 3. — Clinton Doughnuts. — Dropped Doughnuts. — Strawberry Short Cake. — Strawberry Short Cake, No. 2. — Filling. — Icing. — Chocolate Icing.
20. 20.CHAPTER XVII. PASTRY. — Delicate Paste. — Plain Paste. — Mince Meat. — Apple Pie, Sliced. — Stewed Apple Pie. — Mince Pies. — Peach Pie. — Berry Pies. — Lemon Pie. — Squash Pie. — Sweet Potato Pie. — Cream Pie. — Filling. — Washington Pie. — Chocolate Pie. — Berry Tart. — Apple Turnovers.
21. 21.CHAPTER XVIII. PUDDINGS. — Steamed Apple Pudding. — Quick Steamed Apple Pudding. — Baked Apple Dumplings. — Steamed Apple Dumplings. — Apple Tapioca Pudding. — Apple and Indian Pudding. — Peach Tapioca Pudding. — Sponge Apple Pudding. — Prune Pudding. — Prune Tapioca Pudding. — Raspberry Tapioca Pudding. — Little Fruit Puddings. — Blueberry Pudding. — Blueberry Pudding, No. 2. — Berry Pudding. — Blackberry Pudding. — Steamed Black Pudding. — Rhubarb Pudding. — Jam Pudding. — Steamed Batter Pudding. — Quiver Pudding. — Plum Pudding. — Chester Pudding. — Wayne Pudding. — Turkish Pudding. — Graham Pudding. — Steamed Indian Pudding. — Steamed Indian Berry Pudding. — Steamed Indian and Apple Pudding. — Baked Indian Pudding. — Mock Indian Pudding. — Bread Pudding. — Cake Pudding. — Sponge Pudding. — Cottage Pudding. — Lemon Pudding. — Cream Pudding. — Chocolate Pudding. — Chocolate Pudding, No. 2. — Caramel Pudding. — Custard Sauce. — Corn Starch Pudding. — Custard Pudding. — Cocoanut Pudding. — Tapioca Pudding. — Oatmeal Pudding. — Boiled Rice Pudding. — Rice Balls. — Cold Rice Pudding. — English Rice Pudding. — Baked Rice Pudding. — Hot Farina Pudding. — Cold Farina Pudding. — Farina Fruit Pudding. — Rose Pudding. — Snow Pudding. — Snow Pudding, No. 2. — Orange Snow Pudding. — Snow Blancmange. — Custard Sauce. — PUDDING SAUCES. — Wine Sauce. — Foaming Sauce. — Creamy Sauce. — Fruit Sauce. — Egg Sauce. — Vinegar Sauce. — Molasses Sauce. — Clear Sauce. — Clear Lemon Sauce. — Cinnamon Sauce. — Nutmeg Sauce. — Italian Sauce. — Golden Sauce. — Hot Cream Sauce.
22. 22.CHAPTER XIX. SWEETS. — Soft Custard. — Baked Cup Custards. — Steamed Cup Custards. — Tapioca Custard. — Rennet Custard. — Slip. — Strawberry Bavarian Cream. — Sea Moss Farina Blancmange. — Chocolate Blancmange. — Moss Blancmange. — Wine Jelly. — Cider Jelly. — Lemon Jelly. — Orange Jelly. — Strawberry Jelly. — Raspberry Jelly. — Blackberry Jelly. — Coffee Jelly. — DIRECTIONS FOR FREEZING. — Vanilla Ice Cream. — Chocolate Ice Cream. — Pistachio Ice Cream. — Peach Ice Cream. — Strawberry Ice Cream. — Lemon Sherbet. — Orange Sherbet. — Milk Sherbet. — Peach Ice. — Apricot Ice.
23. 23.CHAPTER XX. BEVERAGES. — Tea. — Coffee. — Boiled Coffee. — Filtered Coffee. — Cocoa. — Chocolate. — Breakfast Cocoa. — Broma. — Cocoa Shells and Nibs. — Lemonade.
24. 24.CHAPTER XXI. PRESERVES AND PICKLES. — Quality of the Fruit. — What to do with Fruit Pulp. — Preserved Peaches. — Preserved Pears. — Crab Apples. — Preserved Plums. — Preserved Damson Plums. — Grape Preserve. — Preserved Quinces. — Preserved Pineapple. — Preserved Uncooked Pineapple. — Sun Cooked Strawberries. — CANNING FRUITS. — Filling the Jars. — Different Fruits Need Different Treatment. — To Can Small Fruits. — Canned Rhubarb. — Blackberry Jam. — Raspberry Jam. — Currant and Raisin Jam. — Pear Marmalade. — Jellies. — Covering Jellies. — Currant Jelly. — Currant Jelly, No. 2. — Crab Apple Jelly. — Other Jellies. — Cucumber Pickles. — Sweet Cucumber Pickles. — Tomato Pickle. — Canadian Tomato Pickle. — Governor’s Sauce. — Tomato Catsup. — Canned Tomatoes. — Spiced Currants. — Spiced Crab Apple. — Piccalilli.
25. 25.CHAPTER XXII. FOR THOSE WHO LIVE ON FARMS. — To Prepare Meat for Corning. — Pickle for any Kind of Meat. — Pickle for Tongues. — Corned Shoulder of Mutton. — To Cure Hams. — To Cure Breakfast Bacon. — Sausage Meat. — English Sausage Meat. — To Cure Jowl and Chines. — To Cook Jowl. — Chine Pillau. — How to Render Lard. — Hogs’ Head Cheese. — Scrapple. — Tripe. — Soused Tripe. — Pigs’ Feet. — To Preserve Rennet. — Rennet Wine. — Essence of Rennet. — THE DAIRY. — Care of Milk and Cream. — Butter Making. — Cottage Cheese.
26. 26.CHAPTER XXIII. CARE OF THE SICK. — Cleanliness and Ventilation. — Bathing. — Turpentine Applications. — To Relieve Neuralgia. — To Keep Cracked Ice. — To Break Ice in a Sick Room. — Mutton Broth. — Chicken Broth. — Clam Broth. — Mutton Custard. — Oysters Roasted in the Shell. — Steamed Oysters. — Oyster Roast. — Beef Tea. — Beef Tea, No. 2. — Beef Juice. — Round Steak. — Raw Beef Sandwiches. — Flour Gruel. — Oatmeal Gruel. — Indian Meal Gruel. — Arrowroot Gruel. — Cracker Gruel. — Milk Punch. — Egg Tea. — Eggnog. — Rice Water. — Apple Water. — Barley Water. — Crust Coffee. — Wine Whey. — Moss Lemonade. — Restorative Jelly. — Senna Prunes. — A Gargle for a Sore Throat. — Camphorated Oil. — For a Cold in the Head. — Lime Water.
27. 27.CHAPTER XXIV. WHEN CLEANING HOUSE. — System Absolutely Necessary. — Cleaning the Cellar. — Do not Omit Whitewashing. — From Cellar to Attic. — Taking up and Cleaning Carpets. — Sweeping and Dusting. — Washing Painted Surfaces. — Laying the Carpet. — Rooms on the First Floor. — Kitchen, Pantry, and Closets.
28. 28.CHAPTER XXV. ODD BITS OF USEFUL KNOWLEDGE. — Points of Difference in Various Brands of Flour. — When and Why Soda, Cream of Tartar, and Baking — About Whipping Cream. — How to Prepare Bread Crumbs. — Breading Articles for Frying. — Ways to Get Onion Juice. — Getting Rid of the Odor of Onions. — Stoning Raisins in an Easy Manner. — To Freshen Bread and Cake. — Making a Bouquet of Sweet Herbs. — Preventing a Meringue from Falling. — To Temper Iron and Earthen Ware. — Flour Paste. — What to do When Burning Accidents Occur. — Use of Naphtha in the Household. — A Word Regarding Stains. — To Remove Grease Spots. — To Take Grease from Wood and Stone. — Removing Stains from Marble. — Treatment of Fruit Stains. — Coffee, Tea, and Wine Stains on Table Linen. — When Cloths become Mildewed. — The Best Way to remove Iron Rust. — Removing Blood Stains. — Removing Sewing-machine Oil Stains. — To Remove Pitch and Tar. — Alcohol for Grass Stains. — Muriatic Acid for Stains on Porcelain. — To Remove Paint. — Removing Ink Stains. — When Acids are Spilled. — Restoring Colors. — To make Javelle Water. — A Good Cleaning Fluid. — Treatment of Grease Spots on Wall Paper. — Stale Bread for Cleaning Soiled Paper. — Two Ways to Repair Wall Paper. — Brightening Leather Furniture. — Preventing Silks and Woollens from Turning — Cleaning Dress Silks and Ribbons. — Cleaning Chamois Skins. — To Clean Brushes. — Care of Straw Matting. — To Clean Woods in Natural Finish. — To Remove White Stains from Furniture. — Cleaning Brass. — Conveniences when Sweeping. — Mending Breaks in Plaster. — Cement for Stoves and Iron Ware. — Cement for China. — How to Fasten Handles of Knives and Forks. — Value of a Drop of Oil. — What to do when the Chimney is Cold. — To Prevent Kid from Cracking. — Testing the Oven Heat with Paper. — Oven Thermometers. — Ridding the House of Water Bugs. — Keeping Flies from Chandeliers. — Driving away Ants. — Care of the Hands. — Cold Cream. — Cupfuls, Half-pints, and Grills. — Equivalents of Measures in Weight.
29. 29.INDEX ―――――◀▶―――――

Community reviews

Sign in to write a review.

No reviews yet.