Practical Suggestions for Mother and Housewife, by Marion Mills Miller, Litt. D

About this eBook

Author

Miller, Marion Mills, 1864-1949

Title

Practical Suggestions for Mother and Housewife

Credits

Produced by David Garcia, Charles Franks, and the Online Distributed Proofreading Team.

Language

English

LoC Class

TX: Technology: Home economics

Subject

Home economics

Category

Text

eBook-No.

8996

Project Gutenberg

https://www.gutenberg.org/ebooks/8996

Release Date

September 1, 2005

Copyright

Public domain in the USA.

Contents

1. 1.Practical Suggestions for Mother and Housewife
2. 2.Contents — CHAPTER I — CHAPTER II — CHAPTER III — CHAPTER IV — CHAPTER V — CHAPTER VI — CHAPTER VII — CHAPTER VIII — CHAPTER IX — CHAPTER X — CHAPTER XI — CHAPTER XII — CHAPTER XIII — CHAPTER XIV — CHAPTER XV
3. 3.INTRODUCTION
4. 4.CHAPTER I — THE SINGLE WOMAN
5. 5.CHAPTER II — THE SINGLE WOMAN
6. 6.CHAPTER III — THE WIFE
7. 7.CHAPTER IV — THE HOUSE
8. 8.CHAPTER V — THE HOUSE
9. 9.CHAPTER VI — FURNITURE AND DECORATION
10. 10.CHAPTER VII — FURNITURE AND DECORATION
11. 11.CHAPTER VIII — THE MOTHER
12. 12.CHAPTER IX — THE MOTHER
13. 13.CHAPTER X — CARE OF THE PERSON
14. 14.CHAPTER XI — GENERAL PRINCIPLES OF COOKING — VALUE OF MEAT AS FOOD — RELATIVE VALUES AND PRICES OF THE CUTS OF MEAT — TEXTURE AND FLAVOR OF MEAT — GENERAL METHODS OF COOKING MEAT
15. 15.CHAPTER XII — GENERAL PRINCIPLES OF COOKING — ECONOMIES IN USE OF MEAT
16. 16.CHAPTER XIII — RECIPES FOR MEAT DISHES — RECIPES — TRYING OUT FAT — MEAT STEW — MEAT DUMPLINGS — MEAT PIES AND SIMILAR DISHES — MEAT AND TOMATO PIE — MEAT WITH STARCHY MATERIALS — TURKISH PILAF — STEW FROM COLD ROAST — MEAT WITH BEANS — HARICOT OF MUTTON — MEAT SALADS — MEAT WITH EGGS — ROAST BEEF WITH YORKSHIRE PUDDING — CORNED-BEEF HASH WITH POACHED EGGS — STUFFING — MOCK DUCK — VEAL OR BEEF BIRDS — UTILIZING THE CHEAPER CUTS OF MEAT
17. 17.CHAPTER XIV — RECIPES FOR MEAT DISHES — PROLONGED COOKING AT LOW HEAT — STEWED SHIN OF BEEF — BOILED BEEF WITH HORSERADISH SAUCE — STUFFED HEART — BRAISED BEEF, POT ROAST, AND BEEF A LA MODE — HUNGARIAN GOULASH — CASSEROLE COOKERY — MEAT COOKED WITH VINEGAR — SOUR BEEF — SOUR BEEFSTEAK — POUNDED MEAT — FARMER STEW — SPANISH BEEFSTEAK — CHOPPED MEAT — SAVORY ROLLS — DEVELOPING FLAVOR OF MEAT — RETAINING NATURAL FLAVOR — ROUND STEAK ON BISCUITS — FLAVOR OF BROWNED MEAT OR FAT — SALT PORK WITH MILK GRAVY — "SALT-FISH DINNER" — SAUCES — MOCK VENISON
18. 18.CHAPTER XV — HOUSEHOLD RECIPES.

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