Ten Dollars Enough

About this eBook

Author

Owen, Catherine, -1889

Title

Ten Dollars Enough: Keeping House Well on Ten Dollars a Week How It Has Been Done; How It May Be Done Again

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

Home economics

Category

Text

eBook-No.

49521

Project Gutenberg

https://www.gutenberg.org/ebooks/49521

Release Date

July 25, 2015

Copyright

Public domain in the USA.

Contents

1. 1.TEN DOLLARS ENOUGH
2. 2.Untitled
3. 3.PREFACE.
4. 4.CONTENTS.
5. 5.CHAPTER I. MR. AND MRS. BISHOP TRY THE EXPERIMENT.
6. 6.CHAPTER II. AT HOME.
7. 7.CHAPTER III. MOLLY’S FIRST BILL OF FARE. — FOOTNOTE:
8. 8.CHAPTER IV. BREAD-MAKING—BREAKFAST—BAKED POTATOES—CORN MUFFINS—BREADED CHOPS—HOW TO FRY.
9. 9.CHAPTER V. HOW TO MANAGE THE FAT THAT HAS BEEN USED FOR FRYING—CUP CAKE.
10. 10.CHAPTER VI. WHAT “SIMMERING” MEANS.
11. 11.CHAPTER VII. MOLLY AND MRS. LENNOX—ECONOMICAL BUYING MAKES GOOD LIVING.
12. 12.CHAPTER VIII. BEEF POT-PIE—LEG OF MUTTON—TWO ROASTS—SEVERAL WHOLESOME ECONOMICAL DISHES.
13. 13.CHAPTER IX. VEAL CUTLETS, BREADED.
14. 14.CHAPTER X. DETAILS OF MOLLY’S MANAGEMENT—RECIPES.
15. 15.CHAPTER XI. WHAT TO DO WITH A SOUP-BONE.
16. 16.CHAPTER XII. MOLLY AND MRS. LENNOX ON THE RUFFLE QUESTION—FRICASSEE OF MUTTON—CABBAGE AGAIN.
17. 17.CHAPTER XIII. PREPARING TO SAVE WORK—BROWN THICKENING—WHITE THICKENING—CARAMEL.
18. 18.CHAPTER XIV. MARKETING—APPLE PUDDING—LIVER AND BACON—BRAISED BEEF—BOILING PUDDINGS.
19. 19.CHAPTER XV. ROLLS—BAKED LIVER—CROQUETTES—WHAT WAS THE MATTER WITH THEM—HOTCH-POTCH.
20. 20.CHAPTER XVI. RYE BREAD—OYSTER PATTIES—KNUCKLE OF VEAL, À LA MAÎTRE D’HÔTEL—A SAVORY DISH.
21. 21.CHAPTER XVII. MR. AND MRS. BISHOP BECOME MEMBERS OF A DRAMATIC CLUB—CROQUETTES OVER AGAIN—WHERE THE MISTAKE LAY—WHITE SOUP.
22. 22.CHAPTER XVIII. BROILED LAMB’S KIDNEYS—MRS. LENNOX STARTLED—CORN-BEEF HASH.
23. 23.CHAPTER XIX. SUMMARY—LAMB’S HEART—FLOUNDERS—CORNED BEEF—CANNELON OF BEEF.
24. 24.CHAPTER XX. PREPARING A CHICKEN—GIBLETS—SPOILT BREAD.
25. 25.CHAPTER XXI. TO MAKE A FOWL TENDER AS SPRING-CHICKEN.
26. 26.CHAPTER XXII. DOLLARS AND CENTS.
27. 27.CHAPTER XXIII. CHIEFLY SOCIAL—MRS. FRAMLEY’S OPINIONS.
28. 28.CHAPTER XXIV. A VERY PLAIN PUDDING—HOW TO COOK ODDS AND ENDS—BILLS OF FARE FOR A WEEK.
29. 29.CHAPTER XXV. MARTA’S NOODLES—BRAISED BEEF—HOW TO ADAPT ONE’S MATERIALS—POLKA PUDDING AND SAUCE. — FOOTNOTE:
30. 30.CHAPTER XXVI. FRIED POTATOES—POLKA SAUCE—CLEARING GRAVY OF FAT—A VARIETY OF CAKES FROM ONE RECIPE.
31. 31.CHAPTER XXVII. CANDIED LEMON-PEEL—TO WHIP CREAM SOLID—ICED CREAM COFFEE—MADELEINE CAKE—POTATO BALLS.
32. 32.CHAPTER XXVIII. FRICASSEED CHICKEN—LEMON HONEY—FRENCH ICING TO KEEP.
33. 33.CHAPTER XXIX. BOILED CUSTARD—FROZEN BANANAS—USES OF FRENCH ICING—SCALLOPED POTATOES—HOLLANDAISE SAUCE—ROAST OYSTERS—UNEXPECTED VISITORS.
34. 34.CHAPTER XXX. HOMINY MUFFINS—FISH BALLS—ROYAL CUSTARD—“CONSOMMÉ À LA ROYALE”—FRICASSEE SWEETBREADS—VANILLA SOUFFLÉ.
35. 35.CHAPTER XXXI. A SURPRISE—A BOILED DINNER—DRESDEN PATTIES—OYSTERS AND BROWN BUTTER—“OLD ENGLISH” FRITTERS.
36. 36.CHAPTER XXXII. VEAL AND HAM PIE—BEEFSTEAK PUDDING—TRIFLE.
37. 37.CHAPTER XXXIII. TOWN VERSUS COUNTRY—THE SERVANT QUESTION.
38. 38.CHAPTER XXXIV. OX-TAIL SOUP—GRISINI—STEWED LAMB AND PEAS—MÉRINGUES WITH CREAM. — FOOTNOTE: — CHAPTER XXXV. MACAROONS—JUMBLES—GENOESE TABLETTES—IRISH STEW. — CHAPTER XXXVI. TO BOIL AND PREPARE LOBSTER—SANDWICHES—CLEARING SOUP—OMELET SOUFFLÉ. — CHAPTER XXXVII. GÂTEAU DE RIZ—FRENCH RICE CAKE—PREPARING CALF’S HEAD—MOCK-TURTLE SOUP—MORE NOODLES—PIGEON PIE. — CHAPTER XXXVIII. ONE MORE USE FOR SOUP MEAT—STEWED CALF’S TONGUE—BRAINS, AU BEURRE NOIR (BROWN BUTTER)—CALF’S HEAD—HOLLANDAISE SAUCE—CALF’S HEAD EN TORTUE. — CHAPTER XXXIX. IDEAS AND SUGGESTIONS ON SEVERAL SUBJECTS. — CHAPTER XL. ENGLISH MUFFINS AND CRUMPETS—PICKLING AND CURING—ROAST BEEF-HEART—SOUSED MACKEREL. — CHAPTER XLI. THE BABY—CONCLUSION.
39. 39.INDEX.

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