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The Young Housekeeper's Friend

The Young Housekeeper's Friend

by Mrs. Cornelius

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Language: English

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About this eBook

Author
Cornelius, Mrs. (Mary Hooker), 1796-1880
Title
The Young Housekeeper's Friend Revised and Enlarged
Credits
E-text prepared by Julia Miller, Les Galloway, and the Online Distributed Proofreading Team ( www.pgdp.net) from page images generously made available by Internet Archive/American Libraries ( archive.org/details/americana)
Language
English
LoC Class
TX: Technology: Home economics
Subject
Cooking, American
Category
Text
eBook-No.
45863
Project Gutenberg
https://www.gutenberg.org/ebooks/45863
Release Date
June 2, 2014
Copyright
Public domain in the USA.

Contents

  1. 1.THE YOUNG HOUSEKEEPER'S FRIEND.
  2. 2.PREFACE.
  3. 3.PREFACE
  4. 4.CONTENTS.
  5. 5.COUNSELS AND SUGGESTIONS.
  6. 6.Chapter without Title
  7. 7.OVENS, BREAD, &c.
  8. 8.BISCUITS, TEA CAKES, GRIDDLE CAKES, &c. — GRIDDLE CAKES.
  9. 9.DIRECTIONS FOR MAKING CAKE. — FRUIT CAKES. — RAISED CAKES. — CUP CAKES. — SPONGE CAKES. — VARIOUS KINDS OF CAKE. — CREAM CAKES, COOKIES, WAFERS, KISSES, JUMBLES, GINGERBREAD, ETC. — FRIED CAKES.
  10. 10.ON MAKING PASTRY. — PIES.
  11. 11.DIRECTIONS ABOUT PUDDINGS. — PUDDINGS WITHOUT EGGS.
  12. 12.DUMPLINGS, FLUMMERIES, AND OTHER INEXPENSIVE ARTICLES FOR DESSERT.
  13. 13.SWEET DISHES.
  14. 14.DIRECTIONS FOR MAKING ICES. — FRUIT ICES.
  15. 15.TO PRESERVE FRUIT AND MAKE JELLIES.
  16. 16.BAKED AND STEWED FRUITS.
  17. 17.HOW TO SELECT AND TAKE CARE OF BEEF, MUTTON, LAMB, VEAL, AND PORK.
  18. 18.STOCK FOR GRAVIES AND SOUPS.
  19. 19.ON ROASTING MEAT.
  20. 20.ON BOILING MEAT.
  21. 21.DIRECTIONS FOR MAKING GRAVIES.
  22. 22.STUFFING OR DRESSING OF VARIOUS KINDS.
  23. 23.VEGETABLES AND SAUCES APPROPRIATE TO DIFFERENT MEATS.
  24. 24.DIRECTIONS FOR COOKING MEATS.
  25. 25.TO LAY MEAT AND POULTRY ON THE DISH FOR THE TABLE.
  26. 26.TO SELECT POULTRY AND PREPARE IT FOR BEING COOKED.
  27. 27.SOUPS.
  28. 28.EGGS.
  29. 29.DIRECTIONS RESPECTING FISH.
  30. 30.DIRECTIONS FOR SALTING MEAT, FISH, &c. — TOMATOES.
  31. 31.ON COOKING VEGETABLES.
  32. 32.PICKLES.
  33. 33.TEA, COFFEE, CHOCOLATE, COCOA, ETC.
  34. 34.CONVENIENT COMMON DISHES, AND WAYS OF USING REMNANTS.
  35. 35.THE CARE OF MILK, AND MAKING BUTTER.
  36. 36.ON MAKING CHEESE.
  37. 37.FOOD AND DRINKS FOR THE SICK, AND FOR INFANTS.
  38. 38.MISCELLANEOUS RECEIPTS AND DIRECTIONS.
  39. 39.DIRECTIONS ABOUT WASHING, &c.
  40. 40.GENERAL INDEX. — FOOTNOTES:

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