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Marion Harland. Marion Harland's Complete Cook Book
Marion Harland's Complete Cook Book
Table of Contents
DEDICATORY PREFACE
MARKETING
CARE OF HOUSEHOLD STORES
KITCHEN UTENSILS
CHEMISTRY IN THE KITCHEN
CARVING
To carve a roast of beef
To carve a leg of lamb or mutton
To carve poultry
To carve fish
SERVING AND WAITING
AMONG THE LINENS
THE CHILDREN
DIET AND DIGESTION
THE IMPROMPTU LARDER
FAMILIAR TALK
BREAKFAST
BREAKFAST FRUITS
Oranges
Grapes
Berries
Raspberries and blackberries
Huckleberries and gooseberries
Melons
Stewed fruits
Stewed rhubarb
Prunes
BREAKFAST CEREALS
Oatmeal
Hominy
Cracked wheat
Milk porridge
Meal-and-flour porridge
Brewis (as made by our grandmothers)
Rice
Indian meal mush
Farina
BREAKFAST BREADS
Potato sponge bread (No. 1)
Bread with plain sponge (No. 2)
Milk bread (No. 1)
Milk bread (No. 2)
Whole wheat bread (No. 1)
Whole wheat bread (No. 2)
Graham bread (No. 1)
Graham bread (No. 2)
Old-fashioned rye bread
Rye and Indian bread
Steamed Boston brown bread
“Salt-rising” bread (No. 1)
“Salt-rising” bread (No. 2)
Sweet potato bread
Buttermilk bread
German coffee bread
Graham bread without yeast
HOT BREAKFAST BREADS
Breakfast rolls (No. 1)
Breakfast rolls (No. 2)
Parker house rolls
Vienna rolls
Raised apple biscuits
Sally Lunn
Dried rusk
Caraway biscuits
Egg biscuits
French rolls
Fruit rolls
Hot cross buns
Currant buns
Raised muffins
English muffins
English crumpets (No. 1)
English crumpets (No. 2)
QUICK BISCUITS, ETCETERA
Milk biscuits
Milk-and-water biscuits
Quick Sally Lunn
Potato biscuits
Graham biscuits
Virginia beaten biscuits
MUFFINS AND THEIR CONGENERS
Whole wheat muffins
Oatmeal muffins
Sally’s muffins
Risen brunette muffins
Graham puffs
Graham gems (No. 1)
Graham gems (No. 2)
Rice muffins
Graham muffins
Popovers
WAFFLES
Risen waffles
Rice waffles
Quick waffles
GRIDDLE CAKES
Buckwheat cakes (No. 1)
Buckwheat cakes (No. 2)
Quick buckwheat cakes
Sour milk buckwheat cakes
Whole wheat griddle-cakes
Lizzie’s flannel cakes
Huckleberry griddle-cakes
Feather griddle-cakes
Rice griddle-cakes
Peas griddle-cakes
French pancakes
Sour milk griddle-cakes
Stale bread griddle-cakes
Hominy griddle-cakes
Sweet corn griddle-cakes
Corn-meal and graham griddle-cakes
Graham griddle-cakes
VARIOUS BREAKFAST BREADS OF INDIAN MEAL
Corn bread made of northern meal
Corn bread made of southern meal
Indian meal crumpets
Steamed corn loaf
Sour milk corn bread
Sour milk corn-meal griddle-cakes
Buttermilk corn bread
Corn-meal gems
Two-and-two Indian meal muffins
Johnny-cakes
Corn pone
Hominy cake
Corn waffles
DIVERS KINDS OF TOAST
Buttered toast
German toast
Baked milk toast
Cream toast
Fried toast
Tomato toast
Anchovy toast
Sardine toast
Cheese custard toast
Oyster toast
Mushroom toast
Ham toast
EGGS
Boiled eggs (No. 1)
Boiled eggs (No. 2)
Poached eggs
Eggs poached in milk
Scrambled eggs
Scrambled eggs in cups
Fried eggs
Fried eggs with brown sauce
Deviled eggs
Mince of tongue and eggs
Mince of ham and eggs
Savory eggs
A curry of eggs
A simple omelet
An English omelet
Omelet with tomato sauce
A bread omelet (baked)
Omelet aux fines herbes
Oyster omelet
Baked mushroom omelet
Daffodils
Nesting eggs
Cheese omelet
Baked soufflé of eggs (No. 1)
Eggs and tomatoes
Olla podrida omelet
Scrambled eggs with cheese
Scrambled eggs with asparagus tops
Rice omelet
Fish omelet
Frizzled beef and eggs
Ham omelet
Egg croquettes
Eggs in cases
Minced eggs
Scalloped eggs
Shirred eggs
FAMILIAR TALK. WHO RULES THE HOME?
FISH FOR BREAKFAST
Shad
Planked shad
Broiled shad with sauce piquante
Fried shad
Shad croquettes
Scalloped shad
Broiled shad roes
Fried shad roes
Scallops of shad roes
Shad roe croquettes
Fried smelts with lemon sauce
Lemon sauce
Fried trout
Fried perch and other pan-fish
Fish cutlets
Lobster and crab cutlets
Salmon steaks
Salmon loaf
Salmon croquettes
Scalloped salmon
Broiled haddock
Haddock fillets
Halibut fillets
Broiled halibut steak
Fried halibut steaks
Fried pickerel with cream sauce
Fried catfish
Fried frogs’ legs
Fricassee of frogs’ legs
Stewed frogs’ legs
Clams on toast
Deviled clams
Fried clams
Clam scallop
Clam fritters
Fried scallops
Curried scallops
Soft-shelled crabs
Creamed codfish
Fish-balls
Boiled salt mackerel
Broiled salt mackerel
Fried eels
Stewed eels
Roe herring (smoked)
Finnan haddie
Broiled smoked salmon
Fried smoked salmon
FAMILIAR TALK. WHERE WE EAT
BREAKFAST MEATS
BREAKFAST BACON
Bacon and apples
Bacon and polenta
Bacon and sweet peppers
Barbecued ham
Home-made sausages
Sausages and apples
“Frankfurters”
Broiled pork chops
Curried pork cutlets
TRIPE
Boiled tripe
Stewed tripe
Fried tripe
Stewed tripe and oysters
Stewed tripe and celery
BEEFSTEAK
Beefsteak with onions
Chateaubriand steak
Hamburg steaks
Chilli con carni (No. 1)
Chilli con carni (No. 2)
Beef cakes
Stew of beef’s liver
KIDNEYS
Brown stew of kidneys
Savory kidneys
Fried kidneys
Broiled kidneys
Stewed kidneys
Kidneys sautés
Kidneys à la brochette
SWEETBREADS
Broiled sweetbreads
Fried sweetbreads
Broiled sweetbreads with mushrooms
Sweetbread cutlets
Creamed sweetbreads
LIVER
Liver and bacon
Broiled liver en brochette
Fried liver
Mince of liver
CHICKEN
Fried chicken
Virginia fried chicken
Fried chicken with cream gravy
Broiled chicken
SOME WAYS OF COOKING COLD CHICKEN
Chicken fritters
Chicken omelet
Chicken mince on the half-shell
Creamed chicken
Imitation terrapin
Turkey croquettes
Turkey scallops
Stewed calf-brains
Brain fritters
Fried brains
Broiled veal chops
Fried veal chops or cutlets
Veal cutlets and bacon
Lamb chops
Barbecued lambs’ tongues
Mince of mutton
Minced mutton and tomato toast
BREAKFAST GAME
Broiled rabbit
Barbecued rabbit
Smothered rabbits
Venison steak
Broiled quails and woodcock
Small birds
Breakfast stew of squirrels
BREAKFAST VEGETABLES
Stewed potatoes
Hashed potatoes, browned (No. 1)
Hashed potatoes, creamed and browned (No. 2)
Lyonnaise potatoes
Potato croquettes
Potato omelet
Chopped potatoes sautés
Potatoes fried whole
Fried green peppers
Stuffed peppers
German potato pancakes
Fried eggplant
Broiled eggplant
Fried ripe tomatoes
Broiled ripe tomatoes (No. 1)
Broiled tomatoes (No. 2)
Grilled tomatoes
Tomatoes and bacon
Broiled green tomatoes
Fried green tomatoes
Broiled mushrooms
Fried mushrooms
Green pepper toast
Fried hominy
Block potatoes
FAMILIAR TALK. WITH MARTHA IN HER KITCHEN
THE FAMILY LUNCHEON
LUNCHEON DISHES
OYSTERS
Fricasseed oysters
Deviled oyster pâtés
Creamed oysters
Broiled oysters (No. 1)
Broiled oysters (No. 2)
Broiled oysters with brown sauce
Brown sauce for broiled oysters
Scalloped oysters
Oyster scallops
Fried oysters
Oysters creamed and baked
Stewed oysters
Oyster stew
Oysters fried in batter
Steamed oysters
Panned oysters
Creamed panned oysters
Deviled panned oysters
Curried oysters
Oyster pie or pâtés
Oyster cocktails (No. 1)
Oyster cocktails (No. 2)
Oysters with mushrooms
Pigs in blankets
Baked oysters
Oysters with macaroni
Oysters sautés
Scalloped clams
Roast clams
Creamed clams
Clam pâtés
Deviled clams (No. 1)
Deviled clams (No. 2)
Lobster à la Newburg
Lobster timbales
Lobster cutlets
Creamed lobster
Curry of lobster
Footnote
Scalloped lobsters
Deviled lobster
Deviled crab
Crabs and champignons
Crabs en coquille (No. 1)
Crabs en coquille (No. 2)
SHRIMPS
Buttered shrimps
Shrimps en coquille
Scallop of shrimps and mushrooms
Curried shrimps
Shrimps and eggs
Maryland terrapin
SARDINES
Baked sardines
Broiled sardines
Canapés of sardines
Grilled sardines
Sardines in cups
Anchovies au lit
Anchovy toast
Anchovy croutons
Caviar in saucers
Caviar strips
A curry of salmon
Salmon mayonnaise
Scallop of salmon
Beauregard cod
Baked smelts with oyster forcemeat
Baked smelts
Creamed shad
A “pick-up” of fish
Fish scallop
Baked chowder
A “Cape Cod folks” tid-bit
Halibut and cheese scallop
Deviled halibut or cod
EGGS
Curried eggs
Banana toast
Egg timbales
Baked omelet
Deviled eggs
Omelets cachés
Chicken or turkey timbales
Scallop of chicken and eggs
A savory mince
Larded sweetbreads (roasted)
Larded sweetbreads (fried)
Sweetbread pâtés
Timbales of sweetbreads
Sweetbreads en nid
A baked mince
Curried beef
Curried veal
Curried lamb or mutton
Curried chicken
Mince of veal garnished with eggs
Mince of lamb and rice
An Italian hotch-potch
Stew of mutton and peas
Mince turnovers
Beef with sauce piquante
Larded beef
Beef loaf
Veal loaf
Pressed veal
Jellied tongue
Jellied chicken
Beefsteak and sherry sauce
Mock roast chicken
Stewed rump steak
Rump steak and tomatoes
Mutton mince with tomatoes
Porterhouse steak with oysters
Savory stew of beef
Roulades of beef
How to use up the cold tongue
Galantine
Chipped smoked beef
Brains on toast
Mock pâté de foie gras
Savory ham
Breaded tongue with tomato sauce
Steamed beef
Irish stew
Veal loaf (raw meat)
Peppers stuffed with giblets
FAMILIAR TALK. LIVING TO LEARN
GENERAL DIRECTIONS
Oyster croquettes
Lobster croquettes
Chicken croquettes
Turkey croquettes
Veal croquettes
Veal and spaghetti croquettes
Chicken and macaroni croquettes
Rice croquettes
Croquettes of brains
Veal and ham croquettes
Potato croquettes
Hominy croquettes
Fish and potato croquettes
Beef croquettes
Potato and nut croquettes
Celery croquettes
Oyster-plant croquettes
Sweetbread croquettes
Mushroom croquettes
WITH THE CASSEROLE
Casserole of chicken
Casserole of rice and liver
Casserole of potato and cheese
Casserole of lamb or mutton chops
Mock casseroles of chicken
Creamed chicken
Creamed chicken and macaroni
Scallops of turkey or chicken
Philadelphia scrapple
CHEESE DISHES FOR LUNCHEON
A fondu of cheese
Rice and cheese pudding
Cheese rice
Tomatoes and cheese
Cheese straws
Cheese puffs
Cheese fritters
Egg and cheese timbales
Cheese soufflé
Cheese ramakins
Cheese biscuits
Cheese crackers
Cheese fingers
Cream cheese
Deviled crackers and cheese
Creamed cheese golden buck
Nonpareil Welsh rarebit
Macaroni in cheese shell
Cream celery in Edam cheese shell
Cheese rings
Baked cheese
Cheese cutlets
Cheese dates
THE TOAST FAMILY
Toast, pure and simple
Brown bread toast
Deviled toast
Tomato toast
Celery toast
Sandwiched toast
Toasted crackers
Toasted anchovy crackers
Anchovy toast
LUNCHEON VEGETABLES
Hashed potatoes, browned
Potato scallop
Potato chips
Potato strips
Potatoes on the half-shell
Potato puff
Potato drop cakes
Sweet potatoes au gratin
Sweet potato puff
Pea pancakes
Buttered rice
Tomatoes farcies
Tomato caps and saucers
Scallop of tomatoes and eggs
Rice and cheese pudding
Pilau of green peppers
Scallop of sweet peppers and ham
Buttered rice with peppers
Boston baked beans
Baked beans and tomatoes
Fried cucumbers
Mushrooms on toast
Baked mushrooms
Dried mushrooms and eggs
Sauté green tomatoes
SANDWICHES
Ham sandwiches
Chicken sandwiches
Brunette sandwiches
Lamb or mutton sandwiches
Beef sandwiches
Egg sandwiches
Walnut sandwiches
Peanut sandwiches
Water cress sandwiches
Cottage cheese sandwiches
Sardine sandwiches
Salmon sandwiches
Olive sandwiches
Salad sandwiches
Nasturtium sandwiches
Raisin sandwiches
Chocolate sandwiches
Hash sandwiches
Date and nut sandwiches
Fig and nut sandwiches
Ginger sandwiches
Marmalade sandwiches
Cheese and nut sandwiches
Lettuce sandwiches
Sweetbread sandwiches
Lobster sandwiches
Hot ham sandwiches
Tongue sandwiches
Mint sandwiches
Anchovy sandwiches
Club sandwiches
Tomato sandwiches
TEMPTING PREFIXES TO LUNCHEON
Grape fruit
Fruit baskets
Oyster cocktails
Raw oysters
Raw clams
Caviar crisps
Clam wafers
Anchovy toast
Anchovy bars
Deviled crackers
Hot-house grapes
Jack Frost grapes
SALADS
French dressing
Mayonnaise dressing
Cream dressing
Sour cream salad dressing
Boiled salad dressing
Chicken salad
Turkey salad
Lobster salad
Crab salad
Oyster salad
Shrimp salad
Shrimp and tomato salad
Crab and tomato salad
Shrimp salad and tomato aspic
Salmon mayonnaise
Sardine salad
Egg salad with sardine mayonnaise
Egg salad with boiled dressing
Simple lettuce salad
Lettuce and tomato salad
Water cress salad
Potato salad (No. 1)
Potato salad (No. 2)
Cauliflower salad
Beet salad
A macedoine salad
A fruit salad
Apple and nut salad
Apple and celery salad
Orange salad
Bean and beet salad
A pretty and palatable salad
Nasturtium salad
Dandelion salad
Cabbage salad
Cold slaw
Cucumber salad
Cucumbers with lemon juice
Daisy salad
Tongue salad
Tomato aspic
Tomatoes with whipped cream
Tomato and corn salad
Tomato and peanut salad
Iced tomato salad
Clam salad
Pear salad
Hot potato salad
Asparagus and shrimp salad
Asparagus salad
Endive salad
Sweetbreads and cucumber salad
Spinach salad
Lenten salad
Apple and cress salad
Strawberry salad
Banana salad
Veal salad
Cherry salad
Peach salad
Ham salad
Sweetbreads with celery salad
Green bean salad
Pea salad
Nut salad
LUNCHEON FRUITS, COOKED AND RAW
Stewed rhubarb
Rhubarb and raisins
Rhubarb and dates
Rhubarb and figs
Stewed gooseberries
Hot green apple sauce
Cold apple sauce
Stewed apples
Baked sweet apples
Stewed prunes
Steamed prunes
Stewed prunelles and sultanas
Dried apples and peaches
Stewed cherries
Raw cherries
Sugared cherries
Glacé cherries
Pineapple and orange
Creamed peaches
Grapefruit and strawberries
Strawberries and cream
Raspberries and cream
Bartlett pears and cream
Bananas and cream
SWEET OMELETS
Apple sauce omelet (baked)
Jam omelet
Omelet soufflé
Orange omelet
Omelet with marmalade
Queen Mab omelets
FAMILIAR TALK. A commonsensible talk with the nominal mistress of the house
LUNCHEON CAKES
Huckleberry shortcake
Currant shortcake
Hot strawberry shortcake
Cold strawberry shortcake
Scotch shortcake
Orange shortcake
German coffee cake (No. 1)
German coffee cake (No. 2)
Potato cake
Huckleberry cake
Apple cake
Springleys (No. 1)
Springerlein (No. 2)
Currant bun
Cinnamon buns
Parkin
Grandmother’s apple cake
Bun loaf
Fruit cake (No. 1)
Fruit cake (No. 2)
Fruit cake (No. 3)
Christmas fruit cake
Pound cake
Grafton cake
Gold cake
Silver cake
Chocolate loaf cake (No. 1)
Chocolate loaf cake (No. 2)
Cocoanut and citron layer cake
Old-fashioned sponge cake
A good cup sponge cake
Boiled sponge cake (No. 1)
Boiled sponge cake (No. 2)
Raisin bread
Water crackers or wafers
Pork cake
Kleiner
Poverty cake
Jelly roll
Angel cake
Devil’s food
Sunshine cake
Orange layer cake
Filling for orange cake
Almond cake
Chrysanthemum cake
Daisy cake
Lemon cake
White mountain cake
Filling for white mountain cake
Mocha cake
Filling for Mocha cake
Thanksgiving citron cake
Minnehaha cake
Filling for Minnehaha cake
Marshmallow layer cake
Filling for marshmallow cake
Plain loaf cake
Nut cake
Sour cream cake
Bride’s cake
Cream cake
Marble cake
One egg cake
Caramel cake
Currant cake
FROSTINGS FOR CAKES
Boiled frosting for cake
Frosting for plain loaf cake
Chocolate frosting for layer cake
Milk frosting
Frosting made with yolks
VARIOUS FILLINGS FOR CAKE
Marshmallow filling
Soft white filling for layer cake
Caramel filling (No. 1)
Caramel filling (No. 2)
Raisin filling
Cocoanut filling
Custard filling
Fig filling
Almond filling
GINGERBREADS
Molasses gingerbread (No. 1)
Molasses gingerbread (No. 2)
Hard gingerbread
Soft gingerbread
Raisin gingerbread
Aunt Nelly’s gingerbread
Gingerbread, “such as mother used to make”
Sour milk gingerbread
Currant gingerbread
Honey gingerbread
SMALL CAKES
Almond macaroons
Cocoanut macaroons
Currant cookies
Oatmeal cookies
German almond cookies
Sponge cookies
Lemon cookies
Spice cookies
Caraway cookies
Fanny’s cookies
Sand cookies
Peanut cookies
Alma’s drop cakes
Vanilla cookies
Cocoanut cream puffs
Filling
Molasses cookies
Ginger jumbles
Gingersnaps (No. 1)
Gingersnaps (No. 2)
Pfeffernüsse
White peppernuts
Brown peppernuts
Peppernuts (No. 4)
Peppernuts (No. 5)
Icing for peppernuts
Vanities (No. 1)
Vanities (No. 2)
Anise cakes
Hermits
Plain cookies
Eggless cookies
THE DOUGHNUT AND CRULLER FAMILY
Quick doughnuts
Sour milk doughnuts
Mother’s doughnuts
Ideal crullers
Mary’s crullers
Buttermilk crullers
Sunnybank crullers
Date crullers
FAMILIAR TALK. A FRIENDLY WORD WITH “OUR MAID”
DINNER
SOUPS
A good soup stock
White stock
“Left-over” stock
Mock turtle soup
Veal and tapioca soup
Veal and sago broth
Veal and rice broth
Ox-tail soup
Clear brown soup
Clear soup with poached eggs
Caramel for coloring soups
Clear soup á la royale
Glasgow broth
Mulligatawney soup
Chicken cream soup (No. 1)
Chicken cream soup (No. 2)
Beef bouillon
Bouillon á la russe
Chicken bouillon (No. 1)
Chicken bouillon (No. 2)
Gumbo (No. 1)
Gumbo (No. 2)
Julienne soup
French onion soup
White barley soup
“Turkey rack” soup
A white fowl soup
A brown fowl soup
Beef juice for invalids
Beef tea
BISQUES
Oyster bisque
Lobster bisque
Crab bisque
Clam bisque
Chicken bisque
Corn bisque
Cheese bisque
Salmon bisque
Bisque of halibut or cod
Tomato bisque (No. 1)
Tomato bisque (No. 2)
CREAM SOUPS
Cream of spinach soup
Cream of beet soup
Tomato cream soup (No. 1)
Tomato cream soup (No. 2)
Cream of celery soup
Onion cream soup
Potato cream soup (No. 1)
Potato cream soup (No. 2)
Cream of corn soup
Cream of asparagus soup
Cream of pea soup
Tapioca cream soup
Cream cheese soup
Cream of lettuce soup
Cream of sago soup
VEGETABLE SOUPS WITH MEAT
Potato purée
Bean soup
Mock-turtle bean soup
Bean and tomato soup
Split pea soup
Celery soup
Green pea purée (No. 1)
Green pea purée (No. 2)
Savory potato soup
Browned potato soup
Savory rice soup
Okra soup
Red tomato soup
Tomato and bean soup
Carrot soup
Sorrel soup
Succotash soup
Spinach soup
Celery soup
Lettuce soup
Farmer’s chowder
VEGETABLE SOUPS WITHOUT MEAT
Split pea soup
Green pea broth (No. 1)
Green pea broth (No. 2)
“Linsen,” or lentil soup
A good green pea soup
Squash soup
Turnip soup
Rice and tomato soup
Corn and tomato soup
Corn chowder
Artichoke soup
Vermicelli soup
Macaroni soup
Lima bean soup
Noodles for soup
Croutons
Egg soup
FISH SOUPS
Red snapper soup
Clam chowder
“Long” clam chowder
Scallop chowder
Clam soup
Oyster soup
A fine crab soup
Eel soup
Catfish soup
Chicken broth
FISH
Baked red snapper
Boiled red snapper
Steamed red snapper
Baked bluefish
Broiled bluefish
Boiled black bass with cream gravy
Cream gravy for black bass
Baked sea bass with shrimp sauce
Shrimp sauce for baked bass
Stuffed sea bass
Muskelonge
Baked shad
Boiled fresh codfish
Egg sauce for boiled codfish
Baked fresh codfish with cheese sauce
Baked fillets of halibut
Baked halibut
Baked halibut steak (No. 1)
Baked halibut steak (No. 2)
Halibut steak baked with tomatoes
Baked fillets of flounder
Fried fillets of flounder
Baked fresh mackerel
Boiled salmon-trout
Baked salmon
Baked pickerel
Boned baked pickerel
Baked salmon-trout with cream gravy
Fried brook trout
Broiled soft-shell crabs
Fried soft-shell crabs
Lobster broiled in the shell
Lobster baked in shell
Lobster scalloped in shells
Lobster á la Newburg
Stewed terrapin
Fricasseed snapping turtle
A fricassee of crabs
Oyster pâtés
Oyster fritters
Oyster pie
Pickled oysters
Jumbolaya
Clam pie
Clam cocktails
Oysters with Parmesan cheese
Oyster cutlets
Oyster canapés
Scalloped fish
Oyster scallop
SAUCES FOR FISH AND MEAT
Drawn butter (“white sauce”)
Egg sauce
Brown sauce
Sauce tartare (No. 1)
Sauce tartare (No. 2)
Hollandaise sauce
Béchamel sauce for meat
Béchamel sauce for fish
Oyster sauce
Lobster sauce
Horseradish sauce
Anchovy sauce
Shrimp sauce
Celery sauce
Tomato sauce
Caper sauce
Mint sauce
Onion or soubise sauce
Bread sauce
Béarnaise sauce
Claret or Bordelaise sauce
Cream cucumber sauce
Plain cucumber sauce
Cranberry sauce
Apple sauce
Jelly sauce
Espagnole sauce
Parsley sauce
Cider sauce
Giblet sauce
Cauliflower sauce
Champagne sauce
Port wine sauce
Olive sauce
Imitation caper sauce
FAMILIAR TALK. IS IMPROMPTU HOSPITALITY A LOST ART
MEATS
BEEF
Roast beef
Roast beef with Yorkshire pudding
Réchauffé of beef à la jardiniére
Braised beef
Rib-ends of beef
Pot-roast of coarse beef
Rolled boiled beef
Beef à la mode (No. 1)
Braised rolled beefsteak
Baked beefsteak à la jardiniére
A family pot-roast of beef
A New England pot-roast
Savory ragout of beef
Beef hot pot
Boiled beef tongue (smoked)
Braised fresh beef’s tongue (No. 1)
Sauce for braised tongue
Braised fresh tongue (No. 2)
Mushroom sauce for the above
An Italian entrée of beef’s tongue
Boiled beef’s tongue
Boiled beef’s heart
Roast beef’s heart
How to corn beef
How to corn a tongue
Boiled corned beef
VEAL
Roast leg of veal
Shoulder of veal
Veal cutlets
Veal steaks with mushroom sauce
Breast of veal á la jardiniére
Stuffed roast fillet of veal
Roast breast of veal
Breaded veal cutlets
Mock squabs
Larded veal
Roast calves’ hearts
Larded liver
Salmi of liver
Roast sweetbreads
Baked calf’s head
Mock turtle
Calf’s liver á la jardiniére
Casserole of calf’s liver
Fried brains for garnishing
Scallop of calf’s brain
Brain croquettes for garnishing
MUTTON
Roast leg of mutton with sorrel sauce
Boiled leg of mutton
Roast shoulder of mutton
Stuffed shoulder of lamb
Hotch-potch
Family stew of lamb and peas
Casserole of lamb chops
MEAT AND POULTRY PIES
Chicken pie
Cold chicken pie
Fowl pie
Chicken pot pies
Chicken and ham pie
Veal pie (No. 1)
Veal pie (No. 2)
Beef and tomato pie
Beef and potato pie
Beefsteak pie
Kidney pie
Sweetbread pie
Mutton chop pie
Veal chop pie
Small pork pies
An English pork pie
A New England pork pie
Pigeon pie
PORK
Roast pig
Roast pork
Chine of pork braised with apples
Pork tenderloins
Boiled ham
Barbecued fresh ham
Breaded ham
Baked ham
Baked corned ham
Stuffed ham
To pickle pork
Virginia recipe for curing ham
POULTRY
ROAST TURKEY
Bread dressing for turkey
Sausage dressing for turkey
Oyster stuffing for turkey
Chestnut stuffing for turkey
Fillets of turkey with rice
Roast turkey, réchauffé
Scallop of turkey and oysters
Turkey and sausage pudding
Ragout of turkey
Boiled turkey
DUCKS
Roast ducks
Braised ducks
Creole salmi of duck
CHICKENS
Roast chickens
Boiled fowls
Smothered chickens
Broiled chicken
Baked fried chicken
Braised chicken
Baked chicken
Fricasseed chicken
A brown fricassee
A pilau of chicken
Boiled chicken stuffed with oysters
Chicken en casserole
Creamed stewed chicken
Dumplings for chicken stew
Mexican hot tamales (No. 1)
Mexican hot tamales (No. 2)
Chop suey
Canned chicken
GEESE
Roast goose
Braised goslings
Salmi of goose
GAME
Saddle of venison
Venison steak
Roast partridges
Woodcock
Broiled quail
Roasted quail
RABBITS AND HARES
Barbecued rabbit
Roast rabbit
Casserole of rabbit
Stewed rabbits
Belgian hares
Wild turkey
Roast grouse
Braised wild pigeons
Stewed wild pigeons
SQUIRRELS
Broiled squirrels
Stewed squirrels
Roast squirrels
Virginia stew of squirrels
Barbecued squirrels
GAME PIES. Squirrel pie
Rabbit pie
Squirrel or rabbit pot-pie
Pie of small birds
Quail pie
A combination game pie
Pigeon pie
Venison pie
DINNER VEGETABLES
THE ARISTOCRATIC ASPARAGUS
Boiled asparagus
Asparagus on toast
Baked asparagus
Asparagus tips cachés
Creamed asparagus
Asparagus á la vinaigrette (No. 1)
Asparagus loaf
ARTICHOKES
Boiled Jerusalem artichokes
Baked Jerusalem artichokes
Boiled Italian artichokes
Italian artichokes with sauce tartare
Fried Italian artichokes
BANANAS. Bananas sautés
Bananas fried whole
Baked bananas
Scalloped bananas
BEANS. Boston baked beans (No. 1)
Boston baked beans (No. 2)
New Jersey baked beans
Sunnybank baked beans
Baked beans with tomato sauce
Beans sautés
Stewed beans
Lima beans
Lima beans with white sauce
Boiled string beans
Steamed cream string beans
Savory string beans
BEETS. Boiled beets
Creamed young beets
BRUSSELS SPROUTS. Boiled Brussels sprouts
Brussels sprouts au gratin
CABBAGE
Savory boiled cabbage
Baked cabbage
Fricasseed cabbage
Stuffed cabbage
Baked cabbage with tomato sauce
Shredded cabbage and cheese
Cold slaw
Cabbage cream salad
An Italian dish of cabbage
Scalloped cabbage
CARROTS. Stewed carrots
Mashed carrots
Carrots sautés
Carrot croquettes
CAULIFLOWER. Cauliflower boiled whole
Cauliflower au gratin
Cauliflower with tomato sauce
CELERY
Stewed celery (No. 1)
Stewed celery (No. 2)
Brown stew of celery
Savory celery
Fried celery
Stewed celery roots
GREEN CORN. Boiled corn
Stewed corn
Green corn pudding (No. 1)
Green corn pudding (No. 2)
Green corn pudding (No. 3)
Corn fritters
Green corn balls
Succotash
Corn and tomatoes
Scallop of corn and tomatoes
Green corn croquettes
Corn omelet
Creole chowder
CUCUMBERS
Raw cucumbers
Stewed cucumbers
Stuffed cucumbers
Baked cucumbers
Fried cucumbers
CHESTNUTS
Chestnut pudding
Chestnut croquettes
DANDELIONS
Stewed dandelions (No. 1)
Stewed dandelions (No. 2)
EGGPLANT—A MUCH ABUSED VEGETABLE
Fried eggplant
Stuffed eggplant on the half-shell
Scalloped eggplant
Eggplant stuffed with tomatoes
Stewed eggplant, with sauce piquante
HOMINY
Plain hominy pudding
Baked hominy
Hominy croquettes
Hominy fritters
KALE
MACARONI
Baked macaroni (No. 1)
Baked macaroni (No. 2)
Creamed macaroni
Macaroni with cheese sauce
Macaroni and chicken
Spaghetti with Swiss cheese
Macaroni rissoles
Macaroni piquante
Macaroni á la Napolitaine
MUSHROOMS
Broiled mushrooms
Fried mushrooms
Stewed mushrooms
Baked mushrooms
Fricasseed mushrooms
ONIONS
Stewed young onions
Boiled onions
Savory onions
Scalloped onions
Onion custard
GREEN PEAS
Boiled green peas
Green pea pancakes
Green pea soufflé
Green pea fritters
Green pea croquettes
PEPPERS
Fried green peppers
Stuffed peppers
Peppers stuffed with fish
Scalloped peppers au gratin
Scalloped peppers on the half-shell
Peppers and rice
POKE STALKS
POTATOES
New potatoes with cream sauce
Potatoes, boiled au natural
Boiled potatoes
Baked potatoes (No. 1)
Baked potatoes (No. 2)
Stuffed potatoes
Potatoes on the half-shell
Potato soufflé
Potato croquettes
Potato fritters
Scalloped potatoes
Stewed potatoes (No. 1)
Stewed potatoes (No. 2)
Hashed and browned potatoes
Potatoes á la duchesse
Potatoes á la Lyonnaise
Savory potatoes
Potatoes and corn
Fried potato hash
Brown creamed potatoes
Potatoes with cheese sauce
Sauce for the above
Mashed potatoes
Potato hillock
Potatoes Parisienne
French fried potatoes
Saratoga chips
Potatoes au gratin
Potato omelet
Potato dumplings (No. 1)
Potato dumplings (No. 2)
Potato balls (“Kartoffelklösse”)
SWEET POTATOES. Boiled sweet potatoes
Baked sweet potatoes
Glazed sweet potatoes
Scallop of sweet potatoes and bacon
Sweet potatoes au gratin
Buttered sweet potatoes
Sweet potato croquettes
Sweet potato puff
Sweet potato and chestnut croquettes
RICE. Boiled rice
Buttered rice
Rice croquettes
Rice and tomato croquettes
Boiled rice with tomato sauce
Savory rice
Rice pudding as a vegetable
Savory rice pudding
Molded rice (No. 1)
Molded rice (No. 2)
Spanish rice (very nice)
Rice timbales
SALSIFY, OR OYSTER-PLANT
Stewed salsify
Mock fried oysters
Salsify fritters
Scalloped salsify
SPINACH
Boiled spinach, plain
Spinach á la crême
Spinach puff
Spinach soufflé
Spinach pátés
SQUASH
Boiled squash
Baked squash
Creamed squash
Scalloped squash
Squash pancakes
Squash fritters
TOMATOES
Raw tomatoes and cucumbers
Creamed tomatoes
Stewed tomatoes
Raw tomatoes and whipped cream
Tomato croquettes
Stuffed tomatoes (No. 1)
Stuffed tomatoes (No. 2)
Scalloped tomatoes
Tomatoes and corn
Tomato fritters
Tomatoes stuffed with meat
Tomatoes stuffed with corn
Tomatoes stuffed with rice
Tomatoes stuffed with macaroni
Tomatoes à la créme
Tomatoes and poached eggs
Tomato omelet
Curried tomatoes
Curried green tomatoes
TURNIPS. Mashed turnips
Turnips boiled, plain
Young turnips stewed with cream
Young turnips with white sauce
Fried turnips
Turnips and carrots sautés
Kohlrabi turnips
Kohlrabi with leaves
A WORD ABOUT NUTS
Chestnut croquettes
English walnut croquettes
Peanut stuffing for roast duck
Savory chestnuts
EVEN-THREADED LIVING
DINNER SWEETS OF ALL SORTS
PIES
Pastry
A good puff paste
Family pie crust
Mince pie
Mince-meat
Pumpkin pie (No. 1)
Pumpkin pie (No. 2)
Lemon cream pie (No. 1)
Lemon cream pie (No. 2)
Lemon pie with crust
Crustless lemon pie
Cocoanut pie
Chocolate pie (No. 1)
Chocolate pie (No. 2)
Orange pie
Custard pie
Sliced apple pie
Creamed sweet apple pie
Creamed apple-sauce pie
Apple meringue pie
Peach meringue pie
Whole peach pie
Creamed peach pie (No. 1)
Creamed peach pie (No. 2)
Creamed raspberry pie
Cherry pie
Cranberry pie
Cranberry and raisin pie
Strawberry pie
Currant pie (No. 1)
Currant pie (No. 2)
New England blueberry pie
Blackberry pie
Combination berry pie
Sweet potato pie
Irish potato pie
Rhubarb and raisin pie
Whipped cream pie
Turnover pies
Mock mince pie
Washington pie
Crumb pie
Custard pie
Vinegar pie (No. 1)
Vinegar pie (No. 2)
Currant tarts
Cranberry tarts
Lemon tarts
Orange cheese cakes
Cherry tarts
Fried tartlets
HOT PUDDINGS. Boiled puddings
Apple pudding (No. 1)
Apple pudding (No. 2)
Cranberry pudding
Blackberry pudding
Plum pudding (No. 1)
Plum pudding (No. 2)
Fig pudding (No. 1)
Fig pudding (No. 2)
Fig and raisin pudding
Boiled Indian pudding (No. 1)
Indian pudding (No. 2)
Batter pudding
Boiled prune pudding
Boiled huckleberry pudding
Steamed orange pudding (1)
Boiled orange pudding (2)
Raisin pudding
Fruit pudding
Clonduff pudding
Boiled gooseberry pudding
Steamed apricot pudding
Suet pudding
Mary’s favorite pudding
Cornstarch hasty pudding
East Indian pudding (very good)
Cherry batter pudding
Cabinet pudding
Cherry roly-poly
BAKED PUDDINGS
Baked prune pudding (No. 1)
Prune pudding (No. 2)
Fruit pudding
Pineapple pudding
Apple and tapioca pudding
Tapioca and raisin pudding
Peach batter pudding
Plum pudding
Baked orange pudding
Orange sauce
Raspberry cottage pudding
Blackberry pudding
Cherry pudding
Rhubarb pudding
Brown betty
Rice custard pudding
Poor man’s pudding
Canned peach puddings
A German pudding
Baked Indian pudding
Baked Indian puddings
Macaroni pudding
Bread-crumb pudding
Bread and fig pudding
Peach scallop
Date pudding
Queen of puddings
An old-fashioned bread pudding
A baked Charlotte
Apple meringue pudding
Chocolate pudding
Summer squash pudding
Cornstarch pudding
Bread-and-milk pudding
Bread-crumb pudding
Polly’s pudding
Rice pudding with eggs
Bird’s nest pudding
Minute pudding
Cracker pudding
Frumenty
Sago pudding
Apple soufflé pudding
Apple puff
Cocoanut soufflé
Rice soufflé
Rhubarb soufflé
Sweet omelet soufflé
Prune soufflé (delicious)
Lemon soufflé
Orange soufflé
Bread soufflé
Boiled rice with milk and egg
Banana soufflé
Chocolate soufflé
FRITTERS
Fritters à la créme
Apple fritters
Orange fritters
Apricot fritters
Peach fritters
Rhubarb fritters
Banana fritters (No. 1)
Banana fritters (No. 2)
Swiss fritters
Almond roulettes
Sweet potato fritters
PANCAKES AND DUMPLINGS
Risen pancakes
Jersey pancakes
Italian pancakes
Jelly pancakes
Cherry dumplings
Raspberry dumplings
Apple dumplings
Peach dumplings
Suet dumplings
Cornmeal dumplings
Orange dumplings
SOME PUDDING SAUCES
Cream sauce
Chocolate sauce
Hard sauce
Canned fruit sauce
Meringue sauce
Lemon sauce
Caramel sauce
Jelly sauce
Foamy sauce
Maraschino sauce
Vanilla sauce
Apricot sauce
Plain whipped cream
Strawberry sauce
Madeira sauce
Claret sauce
Brandy sauce (liquid)
Wine sauce (liquid)
COLD PUDDINGS AND CUSTARDS
Boiled cup custards
Baked custard
Boiled chocolate custards
Baked chocolate custard
French tapioca custard
Tapioca cocoanut custard
Floating island
Rice custard
Cocoanut custard
Orange custard
Coffee custards
Cinnamon custard
WHIPPED CREAM DISHES
Orange cream
Chestnuts with whipped cream
Prune Charlotte
Fruited whipped cream
Peach sponge
Peach tapioca
Strawberry float
Raspberry float
Pineapple Charlotte
Apple snow
Marrons with whipped cream
Whipped cream with macaroons
Orange and cocoanut delight
Pineapple snow
Raspberry cream sponge
Banana froth
Macaroon Charlotte Russe
BLANC MANGE
Arrowroot blanc mange
Vanilla blanc mange
Chocolate blanc mange (No. 1)
Chocolate blanc mange (No. 2)
Snow pudding
Banana blanc mange
Peach sponge
Italian cream
Pink pudding
Brown mange
Rose mange
Strawberry sponge
Cider jelly
Junket
Vanilla junket
Coffee junket (very nice)
Charlotte Russe (No. 1)
Charlotte Russe (No. 2)
Banana Charlotte
Pound cake trifle
Peach trifle
Raspberry trifle
Rhubarb trifle
Strawberry Charlotte
Rice blanc mange
Tipsy pudding
Strawberry sillibub
Orange jelly (No. 1)
Orange jelly (No. 2)
Coffee jelly
Tapioca jelly
Raspberry jelly
Rice jelly
Banana soufflé (cold)
Cream puffs
Cream puff filling
Macaroons
Tutti-frutti jelly of canned fruit
Prune and nut jelly
Wine jelly
Creamed figs
Fig jelly
FRUIT DESSERTS
Apples
Peaches
To prepare grapefruit for table
Picked pineapple
Pineapple and raspberries
Pineapple and strawberries
Strawberries
Orange baskets
ICE CREAM AND ICES
Vanilla ice cream
Chocolate sauce for vanilla ice cream
Strawberry sauce for vanilla cream
Hot maple sauce for vanilla ice cream
Chocolate ice cream
Burnt almond ice cream
Pistachio ice cream
Maple frappé
Nesselrode pudding
Crushed strawberry ice cream
Macaroon ice cream
Macaroon mousse
Strawberry mousse
Raspberry mousse
Peach ice cream (No. 1)
Peach ice cream (No. 2)
Café parfait
Raspberry parfait
Fruit meringue glacé
Strawberry surprise
Sherbet
Berry sherbet
Cherry ice
Whole banana ice cream
Plum Bavarian cream
Cider ice
Raspberry and currant cream
Candied citron ice cream
HOME-MADE CANDIES
Maple candy
Maple caramels
Maple fudge
Sugar candy
Chocolate fudge (No. 1)
Chocolate fudge (No. 2)
Penotchie
Molasses candy (No. 1)
Molasses candy (No. 2)
Molasses “velvets”
Molasses taffy
Molasses walnut candy
Molasses stick candy
Chocolate caramels (No. 1)
Chocolate caramels (No. 2)
Opera caramels
Chocolate creams
Chocolate coating for creams
Chocolate marshmallows
Fondant for cream candies
Cream dates
Butterscotch
Lemon butter
Hoarhound candy (made from fresh leaves)
Hoarhound candy (made from dried leaves)
Wintergreen candy
Walnut creams
French cream almonds
Creamed English walnuts
Peanut candy
Peanut molasses candy
Nougat
Creamed burnt almonds
Creamed grapes
Creamed popcorn
Popcorn balls
Sugared peanuts
Orange straws
Candied orange peel
Candied pineapple
Candied citron
Marshmallows
Peanut brittle
Hickory nut candy
Maple nut candy
Crystallized fruits
Stuffed dates
Slippery-elm cough candy
AFTERNOON TEA
AFTERNOON TEA MENU. I
AFTERNOON TEA MENU. II
AFTERNOON TEA MENU. III
AFTERNOON TEA MENU. IV
SOME DAINTIES FOR AFTERNOON TEA
Tea cakes
Tea scones
Oatmeal scones
Virginia wafers
Bristol tea cakes
Raisin bread
Hot milk tea cakes
Stuffed rolls
Peanut crisps
Salted almonds
Peanut butter for sandwiches
Cream cheese for sandwiches
Marguerites
Ham and chicken sandwiches
Cheese and olive sandwiches
Egg and olive sandwiches
Lettuce and cream cheese sandwiches
FRAPPÉ BEVERAGES
Café frappé
Tea frappé
Frosted lemonade
Frozen orangeade
Frozen raspberry juice
Ginger ale frappé
WAFERS
Graham wafers
Lemon wafers
Vanilla wafers
Peanut wafers
STEWED FRUIT, PRESERVES, FRUIT JELLIES, MARMALADES, ETCETERA
STEWED FRUIT
Stewed apples
Steamed apples
Stewed pears
Stewed peaches
Stewed plums
Apple sauce
Stewed evaporated peaches
Stewed dried pears
Gingered pears
Stewed rhubarb
Apple butter
Peach butter
Plum butter
Peach jam
Berry jam
Orange marmalade
Grape marmalade
Peach marmalade
Red raspberry jam
Lemon marmalade
Preserved peaches
Preserved citron rind
Preserved chestnuts
Strawberries, preserved whole (No. 1)
Strawberries, preserved whole (No. 2)
Ripe tomato preserves
Preserved rhubarb
Imitation East India sweetmeats
Watermelon rind preserves
Preserved pears
Preserved plums
Preserved ginger root
Preserved crabapples
Preserved green grapes
Preserved cherries
Preserved pineapple
Brandied peaches
Candied peaches
Fox grape jelly
Quince jelly
Grape jelly
Currant jelly
Peach jelly
Crabapple jelly
Cranberry jelly
Rhubarb jelly
Apple jelly
PICKLES
Wax for sealing jars and bottles
Cucumber pickles
Sliced cucumber pickles
Pickled onions
Pickled butternuts
Peter Piper’s pickled peppers
Stuffed mangoes or peppers
Pickled pepper hash
Pickled cherries
Martinia pickles
Pickled string beans
Green tomato pickle
India relish (No. 1)
India relish (No. 2)
Pickled watermelon rind
Pickled nutmeg melons
Pickled gherkins
Ripe cucumber pickle
Chow-chow
Red cabbage pickle
SWEET PICKLES
Pickled peaches
Unpeeled pickled peaches
Sweet cucumber pickles
Pickled plums
Pickled crabapples (No. 1)
Pickled crabapples (No. 2)
Pickled beets
Spiced cranberries
Spiced grapes (No. 1)
Spiced currants
Spiced grapes (No. 2)
Spiced rhubarb
Olive oil pickles
Sweet green tomato pickles
Pickled cauliflower
Dill pickles
Peach mangoes
CATSUPS, ETCETERA
Chili sauce (No. 1)
Chili sauce (No. 2)
Chutney
Piccalilli
Grape catsup
Currant catsup
Mushroom catsup
Tomato catsup
Walnut catsup
Pepper vinegar
Mixed mustard
THE HOME BREW
Tea (hot)
Cold tea
Breakfast coffee
After-dinner coffee
Café au lait
Iced coffee
Chocolate
Cocoa
Cocoa nibs or “shells”
Mint punch (very fine)
Tea punch
Strawberry punch
Cherry wine
Lively lemonade
Raspberry vinegar
Blackberry vinegar
Rhubarb wine
Grape juice
Cherry bounce
Wild cherry bounce
Homemade grape wine (No. 1)
Grape wine (No. 2)
Matzoon
Strawberry wine
Dandelion wine
Dandelion cordial
Dandelion tea
Ginger beer
Ginger wine
Mead
Strawberry punch
Sarsaparilla wine
Iced orange juice
Milk shake
Koumiss
Blackberry cordial
Raspberry cordial
Toast water
Slippery-elm tea
Apple tea
Flaxseed tea
Flaxseed lemonade
Egg-nogg
FORMAL BREAKFASTS AND LUNCHEONS
BREAKFAST MENU. I
BREAKFAST MENU. II
LUNCHEON MENU. I
LUNCHEON MENU. II
CONCERNING DINNER GIVING
DINNER MENU. I (For Very Little Dinner)
DINNER MENU. II
DINNER MENU. III
DINNER MENU. IV
SOME STUDIES OF COLOR IN FAMILY DINNERS
A green and white dinner
A pink dinner
A brown dinner
A yellow dinner
AN EVENING RECEPTION AND A CHAFING-DISH SUPPER
MENU FOR EVENING SUPPER. I
MENU FOR EVENING SUPPER. II
CHAFING-DISH SUPPER. I
CHAFING-DISH SUPPER. II
Some recipes which may be cooked in a chafing-dish
FAMILIAR TALK. COMMON SENSE AND “ETIQUETTE”
“CANNED GOODS”
CANNED FRUITS
Canned tart apples
Canned sweet apples
Canned apple sauce
Canned seckel pears
Canned pears, unpeeled
Canned peaches
Canned plums
Canned green gages
Canned cherries
Canned rhubarb
Canned raspberries (1)
Canned blackberries
Canned strawberries
Canned raspberries (2)
Canned gooseberries
Canned quinces
CANNED VEGETABLES
Tomatoes, canned whole (No. 1)
Tomatoes, canned whole (No. 2)
Canned stewed tomatoes
Canned corn
Canned corn and tomatoes
Potted corn
Canned asparagus
Canned beets (No. 1)
Canned beets (No. 2)
Canned string beans
Canned lima beans
“HANDY” HOUSEHOLD HINTS
Southern recipe for whitewash
How to clean kid gloves
A rose jar (potpourri)
A rose pillow
Heat marks on tables
Match marks
Library paste
To remove the high-water mark from porcelain wash-bowls and bath-tubs
TO “TENDER” TOUGH MEAT
Beefsteak
A tough roasting piece
SOME USEFUL THINGS WE THROW AWAY
Bread dust
Dripping
Mutton and lamb fat
Broken crackers
Bones of cooked meat
Rice water
Testing a broom
To clean brass
To clean a white fur rag
A few things kerosene will do
To clean white silk
To clean yellow lace
To clean Battenberg embroidery
To clean black lace
To dry-clean white lace
To get rid of bed-bugs
OR
To get rid of rats and mice
OR
For mange in cats
To draw thread in linen
To clean decanters
To clean hardwood furniture
Cement for lining an aquarium
Washing fluid for removing stains
To kill an evil odor
To clean oil paintings
To keep leather from cracking
How to keep palms
One way to remove iron rust
To clean a light cloth gown
To get rid of plant-lice
To take dry ink out of a carpet
To get rid of the smell of paint
To clean gold thread
To polish patent leather
To clean linoleum
To renew cane-seat chairs
How to keep patent-leather shoes
To clean russet shoes
To clean black cloth
To remove grease spots from cloth
To take out mildew
How to dry-clean a lace curtain
A trio of useful hints
How to add to one’s stature
A skin tonic
How to care for the hands
To soften and whiten the hands
To keep piano keys clean and white
A washing compound
Starch for black lawns, etc
Whitewash that will not rub off
How to clean a straw hat
The care of hardwood floors
A good floor polish
To clean hairbrushes
To wash blankets
To keep tinware from rusting
How to clean marble
To remove old tea and coffee stains
To wash windows and mirrors
To remove grass stain
To take out machine grease
What to do till the doctor comes
Antidotes for poisons
HOW TO BUILD A FIRE
A wood fire
A quick wood fire
A hard-coal fire
A soft-coal fire
Bricks for kindling
FINAL FAMILIAR TALK. EMERGENCIES, BROKEN CHINA, AND—“IN CASE OF”—
SOME CULINARY TERMS
FOR READY REFERENCE
WEIGHTS AND MEASURES
TIME-TABLE
Baking and roasting
Boiling
Broiling
Frying
Boiling vegetables
Steaming
Baking of bread, cakes, custards and pudding
INDEX
