The Book of Household Management

About this eBook

Author

Beeton, Mrs. (Isabella Mary), 1836-1865

Credits

E-text prepared by Jonathan Ingram, Sandra Brown, and Project Gutenberg Distributed Proofreaders

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, English

Category

Text

eBook-No.

10136

Project Gutenberg

https://www.gutenberg.org/ebooks/10136

Release Date

November 1, 2003

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.PREFACE.
3. 3.GENERAL CONTENTS — CHAP.
4. 4.ANALYTICAL INDEX.
5. 5.ENGRAVINGS.
6. 6.COLOURED PLATES. — THE BOOK OF HOUSEHOLD MANAGEMENT.
7. 7.CHAPTER I. — THE MISTRESS.
8. 8.CHAPTER II. — THE HOUSEKEEPER.
9. 9.CHAPTER III. — ARRANGEMENT AND ECONOMY OF THE KITCHEN. — TIMES WHEN THINGS ARE IN SEASON. — JANUARY. — FEBRUARY. — MARCH. — APRIL. — MAY. — JUNE. — JULY. — AUGUST. — SEPTEMBER. — OCTOBER. — NOVEMBER. — DECEMBER.
10. 10.CHAPTER IV. — INTRODUCTION TO COOKERY. — EXPLANATION OF FRENCH TERMS USED IN MODERN HOUSEHOLD COOKERY. — CHAPTER V. — GENERAL DIRECTIONS FOR MAKING SOUPS. — SOUP, BROTH AND BOUILLON. — THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.
11. 11.RECIPES. — CHAPTER VI. — FRUIT AND VEGETABLE SOUPS. — STOCKS FOR ALL KINDS OF SOUPS. — MEDIUM STOCK. — ECONOMICAL STOCK. — WHITE STOCK. — BROWNING FOR STOCK. — TO CLARIFY STOCK. — ALMOND SOUP. — ASPARAGUS SOUP. — II. — BARLEY SOUP. — CARROT SOUP. — II. — SOUP A LA JULIENNE. — LEEK SOUP. — II. — ONION SOUP. — CHEAP ONION SOUP. — WINTER PEA SOUP (YELLOW). — POTATO SOUP. — II. — III. — RICE SOUP. — SAGO SOUP. — II. — III. — VERMICELLI SOUP. — WHITE SOUP. — USEFUL SOUP FOR BENEVOLENT PURPOSES. — MEAT, POULTRY, AND GAME SOUPS. — BRILLA SOUP. — GIBLET SOUP. — GRAVY SOUP. — II. — MOCK TURTLE. — II. — PARTRIDGE SOUP. — PORTABLE SOUP. — REGENCY SOUP. — SOUP A LA REINE. — STEW SOUP OF SALT MEAT. — STEW SOUP. — II. — HODGE-PODGE.
12. 12.FISH SOUPS. — FISH STOCK. — CRAYFISH SOUP. — LOBSTER SOUP. — OYSTER SOUP. — II. — CHAPTER VII. — THE NATURAL HISTORY OF FISHES. — FISH AS AN ARTICLE OF HUMAN FOOD. — GENERAL DIRECTIONS FOR DRESSING FISH.
13. 13.RECIPES. — CHAPTER VIII. — FISH. — POTTED ANCHOVIES. — ANCHOVY TOAST. — CODFISH. — SALT COD, COMMONLY CALLED "SALT-FISH." — COD SOUNDS, EN POULE. — II. — CURRIED COD. — COD A LA BECHAMEL. — HOT CRAB. — POTTED CRAYFISH. — JOHN DORY. — FRIED EELS. — COLLARED EEL. — FISH CAKE. — BOILED FLOUNDERS. — GUDGEONS. — II. — TO BOIL LOBSTERS. — LOBSTER SALAD. — BROILED MACKEREL. — FILLETS OF MACKEREL. — II. — STEWED OYSTERS. — OYSTERS FRIED IN BATTER. — PERCH STEWED WITH WINE. — BOILED PIKE. — FRIED PLAICE. — STEWED PLAICE. — TO DRESS PRAWNS. — BOILED SALMON. — SALMON AND CAPER SAUCE. — PICKLED SALMON. — BUTTERED PRAWNS OR SHRIMPS. — CRIMPED SKATE. — SMALL SKATE FRIED. — SOLE OR COD PIE. — SOLES WITH CREAM SAUCE. — FRIED SOLES. — SOLES WITH MUSHROOMS. — SPRATS. — SPRATS FRIED IN BATTER. — DRIED SPRATS. — GARNISH FOR TURBOT OR OTHER LARGE FISH. — FILLETS OF TURBOT A L'ITALIENNE. — TURBOT AU GRATIN. — BOILED WHITING. — FRIED WHITING. — WHITING AUX FINE HERBES. — FISH SCALLOP. — II. — ADDENDUM AND ANECDOTE. — FISH CARVING. — GENERAL DIRECTIONS FOR CARVING FISH. — COD'S HEAD AND SHOULDERS. — SALMON. — BOILED OR FRIED SOLE. — TURBOT. — CHAPTER IX. — GENERAL REMARKS.
14. 14.RECIPES. — CHAPTER X. — SAUCES, PICKLES, GRAVIES, AND FORCEMEATS. — ANCHOVY SAUCE FOR FISH. — BROWN APPLE SAUCE. — ASPARAGUS SAUCE. — PICKLED BEETROOT. — BROWNING FOR GRAVIES AND SAUCES. — CLARIFIED BUTTER. — MELTED BUTTER. — MELTED BUTTER MADE WITH MILK. — CAMP VINEGAR. — CAPER SAUCE FOR BOILED MUTTON. — CAPER SAUCE FOR FISH. — PICKLED CAPSICUMS. — CELERY VINEGAR. — CHESTNUT SAUCE FOR FOWLS OR TURKEY. — BROWN CHESTNUT SAUCE. — BENGAL RECIPE FOR MAKING MANGO CHETNEY. — CHRISTOPHER NORTH'S SAUCE FOR MEAT OR GAME. — CREAM SAUCE FOR FISH OR WHITE DISHES. — CUCUMBER SAUCE. — PICKLED CUCUMBERS. — GERMAN METHOD OF KEEPING CUCUMBERS FOR WINTER USE. — DUTCH SAUCE FOR FISH. — EGG SAUCE FOR SALT FISH. — EPICUREAN SAUCE FOR STEAKS, CHOPS, GRAVIES, OR FISH. — FENNEL SAUCE FOR MACKEREL. — FORCEMEAT BALLS FOR FISH SOUPS. — FORCEMEAT FOR COLD SAVOURY PIES. — FRENCH FORCEMEAT. — PANADA. — FRIED BREAD CRUMBS. — FRIED BREAD FOR BORDERS. — BROWN GRAVY. — CHEAP GRAVY FOR MINCED VEAL. — GRAVY FOR VENISON. — TO PICKLE LEMONS WITH THE PEEL ON. — LEMON BRANDY. — LIVER AND LEMON SAUCE FOR POULTRY. — LIVER AND PARSLEY SAUCE FOR POULTRY. — MAIGRE MAITRE D'HOTEL SAUCE (HOT). — MIXED PICKLE. — MUSHROOM KETCHUP. — II. — PICKLED MUSHROOMS. — HOW TO MIX MUSTARD. — TARTAR MUSTARD. — BROWN ONION SAUCE. — PICKLED ONIONS. — OYSTER KETCHUP. — PICKLED OYSTERS. — TO PRESERVE PARSLEY THROUGH THE WINTER. — AN EXCELLENT PICKLE. — READING SAUCE. — III. — A GOOD SAUCE FOR VARIOUS BOILED PUDDINGS. — A GOOD SAUCE FOR STEAKS. — SAUCE FOR WILDFOWL. — SAVOURY JELLY FOR MEAT PIES. — SPINACH GREEN FOR COLOURING VARIOUS DISHES. — SPANISH ONIONS—PICKLED. — II. — III. — UNIVERSAL PICKLE. — WALNUT KETCHUP. — II. — CHAPTER XI. — GENERAL REMARKS. — BAKING. — BOILING. — BROILING. — FRYING. — COOKING BY GAS. — ROASTING. — CHAPTER XII. — GENERAL OBSERVATIONS ON QUADRUPEDS. — FORE QUARTER.
15. 15.RECIPES. — CHAPTER XIII. — II. — BEEF A LA MODE. — BEEF A LA MODE. — BEEF-STEAK PIE. — BEEF CAKE. — BROILED BEEF-BONES. — TO DRESS A BULLOCK'S HEART. — BEEF-COLLOPS. — TO CLARIFY BEEF DRIPPING. — ANOTHER WAY. — FRICANDEAU OF BEEF. — FRIED RUMP-STEAK. — II. — TO PREPARE HUNG BEEF. — HUNTER'S BEEF. — TO DRESS BEEF KIDNEY. — II. — III. — MIROTON OF BEEF. — STEWED OX-CHEEK. — STEWED OX-TAILS. — II. — TO PICKLE PART OF A ROUND OF BEEF FOR HANGING. — ROAST RIBS OF BEEF. — BEEF SAUSAGES. — STEWED BRISKET OF BEEF. — STEWED RUMP OF BEEF. — BOILED TONGUE. — TO CURE TONGUES. — II. — TO DRESS TRIPE. — BEEF CARVING. — GENERAL OBSERVATIONS ON THE SHEEP AND LAMB. — LAMBS.
16. 16.RECIPES. — CHAPTER XV. — BOILED BREAST OF MUTTON AND CAPER SAUCE. — BOILED LEG OF MUTTON. — CHINA CHILO. — DORMERS. — II. — HASHED MUTTON. — IRISH STEW. — II. — ITALIAN MUTTON CUTLETS. — ROAST HAUNCH OF MUTTON. — ROAST LOIN OF MUTTON. — BOILED NECK OF MUTTON. — MUTTON PIE. — MUTTON PUDDING. — ROAST NECK OF MUTTON. — ROAST SHOULDER OF MUTTON. — TO DRESS A SHEEP'S HEAD. — BREAST OF LAMB AND GREEN PEAS. — LAMB CHOPS. — LAMB'S FRY. — HASHED LAMB AND BROILED BLADE-BONE. — BOILED LEG OF LAMB A LA BECHAMEL. — ROAST LEG OF LAMB. — BRAISED LOIN OF LAMB. — ROAST SHOULDER OF LAMB. — SHOULDER OF LAMB STUFFED. — MUTTON AND LAMB CARVING. — LOIN OF MUTTON. — SADDLE OF MUTTON. — SHOULDER OF MUTTON. — FORE-QUARTER OF LAMB. — LEG OF LAMB, LOIN OF LAMB, SADDLE OF LAMB, SHOULDER OF LAMB, — GENERAL OBSERVATIONS ON THE COMMON HOG.
17. 17.CHAPTER XVII. — II. — ROAST LEG OF PORK. — FRIED RASHERS OF BACON AND POACHED EGGS. — BOILED BACON. — TO CURE BACON IN THE WILTSHIRE WAY. — TO BOIL A HAM. — HOW TO BOIL A HAM TO GIVE IT AN EXCELLENT FLAVOUR. — TO CURE SWEET HAMS IN THE WESTMORELAND WAY. — TO CURE BACON OR HAMS IN THE DEVONSHIRE WAY. — CURING OF HAMS AND BACON. — TO MELT LARD. — BOILED LEG OF PORK. — ROAST LOIN OF PORK. — PIG'S PETTITOES. — TO PICKLE PORK. — TO SCALD A SUCKING-PIG. — PORK CARVING. — SUCKING-PIG. — HAM. — LEG OF PORK.
18. 18.CHAPTER XVIII. — GENERAL OBSERVATIONS ON THE CALF.
19. 19.RECIPES. — CHAPTER XIX. — ROAST BREAST OF VEAL. — STEWED BREAST OF VEAL AND PEAS. — BOILED CALF'S FEET AND PARSLEY AND BUTTER. — VEAL A LA BOURGEOISE. — STEWED FILLET OF VEAL. — CALF'S LIVER AND BACON. — TO RAGOUT A KNUCKLE OF VEAL. — STEWED KNUCKLE OF VEAL AND RICE. — ROAST LOIN OF VEAL. — MINCED VEAL. — BRAISED NECK OF VEAL. — VEAL PIE. — VEAL CARVING. — BREAST OF VEAL. — FILLET OF VEAL. — KNUCKLE OF VEAL. — LOIN OF VEAL. — GENERAL OBSERVATIONS ON BIRDS.
20. 20.RECIPES. — CHAPTER XXI. — ROAST LARKS. — BROILED PIGEONS. — BOILED RABBIT. — RABBIT PIE. — TO DRESS WHEATEARS. — POULTRY CARVING. — ROAST DUCK. — ROAST FOWL. — PIGEON. — RABBITS. — ROAST TURKEY. — GENERAL OBSERVATIONS ON GAME.
21. 21.RECIPES. — CHAPTER XXIII. — ROAST BLACK-COCK. — RAGOUT OF WILD DUCK. — ROAST WILD DUCK. — GROUSE PIE. — ROAST GROUSE. — HASHED HARE. — JUGGED HARE. — II. — ROAST LANDRAIL, OR CORN-CRAKE. — PARTRIDGE PIE. — POTTED PARTRIDGE. — ROAST PARTRIDGE. — ROAST PHEASANT. — ROAST HAUNCH OF VENISON. — GAME CARVING. — BLACKCOCK. — ROAST HARE. — PARTRIDGES. — GROUSE. — PHEASANT. — SNIPE. — HAUNCH OF VENISON. — LANDRAIL. — PTARMIGAN. — QUAILS. — PLOVERS. — TEAL. — WIDGEON. — GENERAL OBSERVATIONS ON VEGETABLES.
22. 22.RECIPES. — CHAPTER XXV. — BOILED ARTICHOKES. — A FRENCH MODE OF COOKING ARTICHOKES. — ARTICHOKES A L'ITALIENNE. — JERUSALEM ARTICHOKES WITH WHITE SAUCE. — ASPARAGUS PUDDING. — BOILED FRENCH BEANS. — FRENCH MODE OF COOKING FRENCH BEANS. — BOILED BROAD OR WINDSOR BEANS. — CAULIFLOWERS A LA SAUCE BLANCHE. — CELERY. — STEWED CELERY A LA CREME. — TO DRESS CUCUMBERS. — FRIED CUCUMBERS. — ENDIVE A LA FRANCAISE. — HORSERADISH. — BAKED MUSHROOMS. — A GERMAN METHOD OF COOKING POTATOES. — MASHED POTATOES. — BAKED TOMATOES. — FRIED VEGETABLE MARROW. — GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY. — DIRECTIONS IN CONNECTION WITH THE MAKING OF PUDDINGS AND PASTRY.
23. 23.RECIPES. — CHAPTER XXVII. — VERY GOOD PUFF-PASTE. — VERY GOOD SHORT CRUST FOR FRUIT TARTS. — AUNT NELLY'S PUDDING. — BOILED APPLE PUDDING. — APPLE TART OR PIE. — APPLE SNOWBALLS. — APPLE TOURTE OR CAKE. — BAKED APRICOT PUDDING. — APRICOT TART. — BAKEWELL PUDDING. — II. — BARONESS PUDDING. — BARBERRY TART. — BOILED BATTER PUDDING. — ORANGE BATTER PUDDING. — BAKED BREAD PUDDING. — VERY PLAIN BREAD PUDDING. — BOILED BREAD PUDDING. — MINIATURE BREAD PUDDINGS. — BAKED BREAD-AND-BUTTER PUDDING. — CANARY PUDDING. — BAKED OR BOILED CARROT PUDDING. — CHERRY TART. — COLLEGE PUDDINGS. — CURRANT DUMPLINGS. — BOILED CUSTARD PUDDING. — DAMSON TART. — DELHI PUDDING. — EMPRESS PUDDING. — EXETER PUDDING. — FIG PUDDING. — II. — FOLKESTONE PUDDING-PIES. — GERMAN PUDDING. — GINGER PUDDING. — GOLDEN PUDDING. — BAKED GOOSEBERRY PUDDING. — BOILED GOOSEBERRY PUDDING. — GOOSEBERRY TART. — HERODOTUS PUDDING. — HUNTER'S PUDDING. — ICED PUDDING. — ROLY-POLY JAM PUDDING. — LEMON CHEESECAKES. — LEMON MINCEMEAT. — LEMON DUMPLINGS. — BAKED LEMON PUDDING. — II. — BOILED LEMON PUDDING. — PLAIN LEMON PUDDING. — SWEET MACARONI PUDDING. — MARLBOROUGH PUDDING. — MARMALADE AND VERMICELLI PUDDING. — BAKED OB BOILED MARROW PUDDING. — MILITARY PUDDINGS. — MINCEMEAT. — EXCELLENT MINCEMEAT. — MINCE PIES. — MONDAY'S PUDDING. — BAKED ORANGE PUDDING. — ALMOND FLOWERS. — FLUTED ROLLS. — PASTRY SANDWICHES. — POLISH TARTLETS. — PARADISE PUDDING. — PEASE PUDDING. — BAKED PLUM-PUDDING. — AN UNRIVALLED PLUM-PUDDING. — POTATO PASTY. — POTATO PUDDING. — TO ICE OR GLAZE PASTRY. — BOILED RHUBARB PUDDING. — RHUBARB TART. — RAISED PIE OF VEAL AND HAM. — BAKED RICE PUDDING. — BUTTERED RICE. — SAVOURY CASSEROLE OF RICE. — BAKED OR BOILED GROUND RICE PUDDING. — ICED RICE PUDDING. — MINIATURE RICE PUDDINGS. — ARROWROOT SAUCE FOR PUDDINGS. — CHERRY SAUCE FOR SWEET PUDDINGS. — LEMON SAUCE FOR SWEET PUDDINGS. — SOYER'S SAUCE FOR PLUM-PUDDING. — SWEET SAUCE FOR PUDDINGS. — AN EXCELLENT WINE SAUCE FOR PUDDINGS. — WINE OR BRANDY SAUCE FOR PUDDINGS. — WINE SAUCE FOR PUDDINGS. — OPEN TART OF STRAWBERRY OR ANY OTHER KIND OF PRESERVE. — QUICKLY-MADE PUDDINGS. — SAGO PUDDING. — BAKED SEMOLINA PUDDING. — ROLLED TREACLE PUDDING. — MEAT OR SAUSAGE ROLLS. — SOMERSETSHIRE PUDDINGS. — VERMICELLI PUDDING. — VICARAGE PUDDING. — SWEET VOL-AU-VENT OF PLUMS, APPLES, OR ANY OTHER FRESH FRUIT. — VOL-AU-VENT OF FRESH STRAWBERRIES WITH WHIPPED CREAM. — YEAST DUMPLINGS.
24. 24.RECIPES. — CHAPTER XXIX. — BAKED APPLE CUSTARD. — APPLE FRITTERS. — CLEAR APPLE JELLY. — A PRETTY DISH OF APPLES AND RICE. — APPLES A LA PORTUGAISE. — APPLES IN RED JELLY. — APPLES AND RICE. — APPLE SNOW. — APPLE SOUFFLE. — STEWED APPLES AND CUSTARD. — APPLE TRIFLE. — APRICOT CREAM. — ARROWROOT BLANC-MANGE. — BLANC-MANGE. — CHEAP BLANC-MANGE. — BREAD-AND-BUTTER FRITTERS. — TO MAKE THE STOCK FOR JELLY, AND TO CLARIFY IT. — ISINGLASS OR GELATINE JELLY. — TO CLARIFY SYRUP FOR JELLIES. — CALF'S-FEET JELLY. — CHARLOTTE-AUX-POMMES. — AN EASY METHOD OF MAKING A CHARLOTTE-AUX-POMMES. — A VERY SIMPLE APPLE CHARLOTTE. — CHARLOTTE RUSSE. — CREAM A LA VALOIS. — BOILED CUSTARDS. — GINGER APPLES. — FRENCH PANCAKES. — DUTCH FLUMMERY. — DARIOLES A LA VANILLE. — CURRANT FRITTERS. — CHOCOLATE CREAM. — GENEVA WAFERS. — GINGER CREAM. — GOOSEBERRY TRIFLE. — INDIAN FRITTERS. — INDIAN TRIFLE. — THE HIDDEN MOUNTAIN. — JAUNEMANGE. — JELLY OF TWO COLOURS. — LEMON BLANCMANGE. — LEMON CREAM. — ECONOMICAL LEMON CREAM. — LEMON CREAMS. — LEMON CREAMS OF CUSTARDS. — LEMON JELLY. — LEMON SPONGE. — LIQUEUR JELLY. — A SWEET DISH OF MACARONI. — MERINGUES. — NOYEAU CREAM. — OPEN JELLY WITH WHIPPED CREAM. — ORANGE JELLY. — ORANGE JELLY MOULDED WITH SLICES OF ORANGE. — TO MAKE A PLAIN OMELET. — TO MAKE A PLAIN SWEET OMELET. — OMELETTE SOUFFLÉ. — BACHELOR'S OMELET. — ORANGE CREAM. — ORANGE CREAMS. — A PRETTY DISH OF ORANGES. — TO MAKE PANCAKES. — RICHER PANCAKES. — PEACH FRITTERS. — MOULDED PEARS. — PINEAPPLE FRITTERS. — POTATO FRITTERS. — RASPBERRY CREAM. — RICE BLANCMANGE. — RICE CROQUETTES. — RICE FRITTERS. — RICE SOUFFLE. — TO MAKE A SOUFFLE. — STONE CREAM OF TOUS LES MOIS. — STRAWBERRY JELLY. — SWISS CREAM. — TO MAKE SYLLABUB. — TIPSY CAKE. — TO MAKE A TRIFLE. — VANILLA CREAM. — WHIPPED SYLLABUBS. — THE CURE'S OMELET. — GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONARY, ICES, AND DESSERT DISHES. — PRESERVES. — CONFECTIONARY. — DESSERT DISHES. — ICES.
25. 25.RECIPES. — CHAPTER XXXI. — TO CLARIFY SUGAR OR SYRUP. — TO BOIL SUGAR TO CARAMEL. — COMPOTE OF APPLES. — APPLE GINGER. — APPLE JAM. — APPLE JELLY. — II. — COMPOTE OF APRICOTS. — BARBERRIES IN BUNCHES. — TO MAKE BARLEY-SUGAR. — CARROT JAM TO IMITATE APRICOT PRESERVE. — TO MAKE CHERRY BRANDY. — DRIED CHERRIES. — CHERRY JAM. — TO PRESERVE CHERRIES IN SYRUP. — BLACK-CURRANT JAM. — BLACK-CURRANT JELLY. — RED-CURRANT JAM. — RED-CURRANT JELLY. — WHITE-CURRANT JELLY. — BAKED DAMSONS FOR WINTER USE. — DAMSON CHEESE. — COMPOTE OF DAMSONS. — DAMSON JAM. — A VERY NICE PRESERVE OF DAMSONS. — TO PRESERVE DAMSONS, OR ANY KIND OF PLUMS. — COMPOTE OF GREEN FIGS. — TO BOTTLE FRESH FRUIT. — II. — TO BOTTLE FRESH FRUIT WITH SUGAR. — COMPOTE OF GOOSEBERRIES. — GOOSEBERRY JAM. — II. — WHITE OR GREEN GOOSEBERRY JAM. — GOOSEBERRY JELLY. — COMPOTE OF GREENGAGES. — GREENGAGE JAM. — TO PRESERVE AND DRY GREENGAGES. — PRESERVED GREENGAGES IN SYRUP. — TO MAKE FRUIT ICE-CREAMS. — TO MAKE FRUIT-WATER ICES. — LEMON-WATER ICE. — MELONS. — TO PRESERVE MORELLO CHERRIES. — PRESERVED NECTARINES. — STEWED NORMANDY PIPPINS. — ICED ORANGES. — COMPOTE OF ORANGES. — ORANGE MARMALADE. — AN EASY WAY OF MAKING ORANGE MARMALADE. — ORANGE MARMALADE MADE WITH HONEY. — TO PRESERVE ORANGES. — ORANGE SALAD. — COMPOTE OF PEACHES. — BAKED PEARS. — STEWED PEARS. — PRESERVED PINEAPPLE. — PLUM JAM. — TO PRESERVE PLUMS DRY. — PRESERVED PUMPKIN. — QUINCE JELLY. — QUINCE MARMALADE. — RAISIN CHEESE. — RASPBERRY JAM. — RASPBERRY JELLY. — RHUBARB JAM. — STRAWBERRIES AND CREAM. — STRAWBERRY JAM. — PRESERVED STRAWBERRIES IN WINE. — TO PRESERVE STRAWBERRIES WHOLE. — TO MAKE EVERTON TOFFEE. — DESSERT DISHES. — DISH OF NUTS. — DISH OF MIXED FRUIT. — DISH OF APPLES. — DISH OF MIXED SUMMER FRUIT. — ALMONDS AND RAISINS. — TO HAVE WALNUTS FRESH THROUGHOUT THE SEASON. — GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS. — MILK. — BUTTER. — CHEESE. — EGGS.
26. 26.RECIPES. — CHAPTER XXXIII. — SEPARATION OF MILK AND CREAM. — DEVONSHIRE CREAM. — DEVONSHIRE JUNKET. — TO KEEP AND CHOOSE FRESH BUTTER. — TO PRESERVE AND TO CHOOSE SALT BUTTER. — CURLED BUTTER. — CHEESE. — MODE OF SERVING CHEESE. — TO MAKE A FONDUE. — BRILLAT SAVARIN'S FONDUE. — II. — III. — POUNDED CHEESE. — TO CHOOSE EGGS. — DUCKS' EGGS. — PLOVERS' EGGS. — POACHED EGGS. — POACHED EGGS, WITH CREAM. — EGGS A LA TRIPE. — GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES. — BREAD AND BREAD-MAKING. — BREAD-MAKING. — BISCUITS.
27. 27.RECIPES. — CHAPTER XXXV. — TO MAKE YEAST FOR BREAD. — KIRKLEATHAM YEAST. — TO MAKE GOOD HOME-MADE BREAD. — INDIAN-CORN-FLOUR BREAD. — HOT ROLLS. — TO MAKE DRY TOAST. — TO MAKE HOT BUTTERED TOAST. — MUFFINS. — CRUMPETS. — PLAIN BUNS. — TO MAKE GOOD PLAIN BUNS. — LIGHT BUNS. — VICTORIA BUNS. — ITALIAN RUSKS. — ALMOND ICING FOR CAKES. — SUGAR ICING FOR CAKES. — ARROWROOT BISCUITS OR DROPS. — NICE BREAKFAST CAKES. — COCOA-NUT BISCUITS OR CAKES. — CRISP BISCUITS. — LEMON BISCUITS. — MACAROONS. — RATAFIAS. — RICE BISCUITS OR CAKES. — SAVOY BISCUITS OR CAKES. — SEED BISCUITS. — SIMPLE HARD BISCUITS. — SODA BISCUITS. — ALMOND CAKE. — RICH BRIDE OR CHRISTENING CAKE. — CHRISTMAS CAKE. — ECONOMICAL CAKE. — HONEY CAKE. — RICH SWEETMEAT GINGERBREAD NUTS. — THICK GINGERBREAD. — SUNDERLAND GINGERBREAD NUTS. — WHITE GINGERBREAD. — GOOD HOLIDAY CAKE. — LEMON CAKE. — LUNCHEON CAKE. — A NICE PLAIN CAKE FOR CHILDREN. — COMMON PLUM CAKE. — A NICE PLUM CAKE. — POUND CAKE. — A PAVINI CAKE. — QUEEN-CAKES. — SAUCER-CAKE FOR TEA. — COMMON SEED-CAKE. — A VERY GOOD SEED-CAKE. — SNOW-CAKE. — SCRAP-CAKES. — SODA-CAKE. — SAVOY CAKE. — SPONGE-CAKE. — TO MAKE SMALL SPONGE-CAKES. — TEA-CAKES. — TO TOAST TEA-CAKES. — A NICE YEAST-CAKE. — GENERAL OBSERVATIONS ON BEVERAGES.
28. 28.RECIPES. — CHAPTER XXXVII. — TO MAKE CHOCOLATE. — TO ROAST COFFEE. — TO MAKE COFFEE. — A VERY SIMPLE METHOD OF MAKING COFFEE. — TO MAKE TEA. — TO MAKE COCOA. — COWSLIP WINE. — ELDER WINE. — GOOSEBERRY VINEGAR. — EFFERVESCING GOOSEBERRY WINE. — LEMON SYRUP. — LEMON WINE. — MALT WINE. — HOME-MADE NOYEAU. — ORANGE BRANDY. — A VERY SIMPLE AND EASY METHOD OF MAKING A VERY SUPERIOR ORANGE WINE. — RASPBERRY VINEGAR. — RHUBARB WINE. — WELSH NECTAR. — CLARET-CUP. — LEMONADE. — A PLEASANT DRINK FOR WARM WEATHER. — FOR A SUMMER DRAUGHT. — TO MULL WINE. — TO MAKE HOT PUNCH.
29. 29.INVALID COOKERY. — CHAPTER XXXVIII. — A FEW RULES TO BE OBSERVED IN COOKING FOR INVALIDS.
30. 30.RECIPES. — CHAPTER XXXIX. — TO MAKE ARROWROOT. — TO MAKE BARLEY-WATER. — TO MAKE BEEF TEA. — BAKED OR STEWED CALF'S FOOT. — CALF'S-FOOT BROTH. — CHICKEN BROTH. — NUTRITIOUS COFFEE. — EEL BROTH. — EGG WINE. — TO MAKE GRUEL. — INVALID'S JELLY. — LEMONADE FOR INVALIDS. — NOURISHING LEMONADE. — TO MAKE MUTTON BROTH. — MUTTON BROTH, QUICKLY MADE. — STEWED RABBITS IN MILK. — RICE-MILK. — TO MAKE TOAST-AND-WATER. — TOAST SANDWICHES.
31. 31.DINNERS AND DINING. — CHAPTER XL. — BILLS OF FARE. — JANUARY. — PLAIN FAMILY DINNERS FOR JANUARY. — DESSERT AND ICES. — PLAIN FAMILY DINNERS FOR FEBRUARY. — DESSERT AND ICES. — DESSERT AND ICES. — DESSERT. — DESSERT. — PLAIN FAMILY DINNERS FOR APRIL. — PLAIN FAMILY DINNERS FOR MAY. — JUNE. — DESSERT AND ICES. — 2002.—DINNER FOR 6 PERSONS (JUNE).—II. — 2003.—DINNER FOR 6 PERSONS (JUNE).—III. — 2004.—DINNER FOR 6 PERSONS (JUNE).—IV. — PLAIN FAMILY DINNERS FOR JUNE. — JULY. — DESSERT AND ICES. — PLAIN FAMILY DINNERS FOR JULY. — AUGUST. — DESSERT AND ICES. — PLAIN FAMILY DINNERS FOR AUGUST. — SEPTEMBER. — DESSERTS AND ICES. — DESSERTS AND ICES. — PLAIN FAMILY DINNERS FOR SEPTEMBER. — OCTOBER. — DESSERT AND ICES. — 2077.—DINNER FOR 12 PERSONS (OCTOBER). — PLAIN FAMILY DINNERS FOR OCTOBER. — NOVEMBER. 2095.—DINNER FOR 18 PERSONS. — DESSERT AND ICES. — 2097.—DINNER FOR 8 PERSONS (NOVEMBER). — 2098.—DINNER FOR 6 PERSONS (NOVEMBER). — 2099.—DINNER FOR 6 PERSONS (NOVEMBER).—II. — PLAIN FAMILY DINNERS FOR NOVEMBER. — DECEMBER. — DESSERT AND ICES. — PLAIN FAMILY DINNERS FOR DECEMBER. — MENU. — DESSERT AND ICES. — MENU. — DESSERT AND ICES. — SUPPERS. — 2143.—BILL OF FARE FOR A BALL SUPPER, — BREAKFASTS. — LUNCHEONS AND SUPPERS. — BILL OF FARE FOR A PICNIC FOR 40 PERSONS.
32. 32.DOMESTIC SERVANTS. — CHAPTER XLI. — DUTIES OF THE BUTLER. — DUTIES OF THE FOOTMAN. — GENERAL OBSERVATIONS. — THE COACHHOUSE AND STABLES. — DUTIES OF THE COACHMAN, GROOM, AND STABLE-BOY. — DUTIES OF THE VALET. — FEMALE DOMESTICS. — UPPER AND UNDER HOUSEMAIDS. — DUTIES OF THE HOUSEMAID. — FURNITURE POLISH. — FURNITURE POLISH. — FURNITURE PASTE. — USEFUL RECIPES FOR HOUSEMAIDS. — DUTIES OF THE MAID-OF-ALL-WORK. — DUTIES OF THE DAIRY-MAID. — DUTIES OF THE LAUNDRY-MAID. — TO MAKE STARCH. — UPPER AND UNDER NURSEMAIDS. — DUTIES OF THE SICK-NURSE. — THE MONTHLY NURSE. — THE WET-NURSE.
33. 33.THE REARING, MANAGEMENT, AND DISEASES OF INFANCY AND CHILDHOOD. — CHAPTER XLII. — THE LUNGS.—RESPIRATION. — THE STOMACH—DIGESTION. — THE INFANT. — THE MILK. — REARING BY HAND. — TEETHING AND CONVULSIONS. — THRUSH, AND ITS TREATMENT. — CHICKEN-POX, OR GLASS-POX; AND COW-POX, OR VACCINATION. — MEASLES AND SCARLET FEVER, WITH THE TREATMENT OF BOTH. — HOOPING-COUGH, CROUP, AND DIARRHOEA, WITH THEIR MODE OF TREATMENT.
34. 34.THE DOCTOR. — CHAPTER XLIII.
35. 35.LEGAL MEMORANDA. — CHAPTER XLIV.

Community reviews

Sign in to write a review.

No reviews yet.