Common Sense in the Household: A Manual of Practical Housewifery
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Chapters (1659)
- Common Sense in the Household
- INTRODUCTORY OF REVISED EDITION.
- INDEX OF GENERAL SUBJECTS.
- FAMILIAR TALK WITH MY FELLOW-HOUSEKEEPER AND READER.
- NOTE.
- SOUPS.
- VEGETABLE SOUPS. Green Pea. (No. 1.) ✠
- Green Pea (No. 2.)
- Split Pea (dried). ✠
- Pea and Tomato. ✠
- Bean (dried.) ✠
- Bean and Corn. ✠
- Asparagus (White soup.)
- Asparagus (Green soup.)
- Tomato (Winter soup.) ✠
- Tomato (Summer soup). ✠
- Turnip.
- Potato.
- Graham Soup. ✠
- Ochra, or Gumbo.
- Corn. ✠
- MEAT SOUPS. Beef Soup (à la Julienne). ✠
- Veal Soup with Macaroni. ✠
- Beef Soup (brown).
- Mutton or Lamb Broth. ✠
- Vermicelli Soup. ✠
- Mock-Turtle or Calf’s Head Soup. ✠
- Giblet Soup.
- Brown Gravy Soup.
- Veal and Sago Soup.
- Chicken Soup. ✠
- Venison Soup. ✠
- Hare or Rabbit Soup.
- Ox-Tail Soup.
- FISH SOUPS. Oyster Soup (No. 1). ✠
- Oyster Soup (No. 2).
- Clam Soup.
- Cat-fish Soup. ✠
- Eel Soup.
- Lobster Soup.
- Green Turtle Soup.
- Force-meat balls for the above.
- FISH. Boiled Codfish. (Fresh.) ✠
- Rock-Fish.
- Boiled Codfish. (Salt.)
- Codfish Balls. ✠
- Salt Codfish stewed with Eggs.
- Codfish and Potato Stew. ✠
- Boiled Mackerel. (Fresh.) ✠
- Broiled Mackerel. (Fresh.)
- Broiled Mackerel. (Salt.)
- Boiled Halibut. ✠
- Baked Halibut. ✠
- Halibut Steak. ✠
- Devilled Halibut.
- Boiled Salmon. (Fresh.) ✠
- Baked Salmon. ✠
- Salmon Steaks. ✠
- Pickled Salmon. (Fresh.) ✠
- Pickled Salmon. (Salt.)
- Smoked Salmon. (Broiled.)
- Boiled Shad. (Fresh.) ✠
- Boiled Shad. (Salt.)
- Broiled Shad. (Fresh.) ✠
- Broiled Shad. (Salt.)
- Fried Shad.
- Baked Shad. ✠
- Boiled Sea-Bass.
- Fried Sea-Bass.
- Sturgeon Steak.
- Or,
- Baked Sturgeon.
- Mayonnaise. (Fish.)
- Baked Salmon-Trout. ✠
- Boiled Salmon-Trout. ✠
- Fried Trout.
- Fried Pickerel. ✠
- Cream Pickerel. ✠
- Fried Perch, and other Pan-fish.
- Stewed Cat-fish. ✠
- Fried Cat-fish. ✠
- Cat-fish Chowder.
- Stewed Eels. ✠
- Fried Eels.
- Chowder (No. 1.) ✠
- Chowder (No. 2.)
- SHELL-FISH. To Boil a Lobster.
- Devilled Lobster.
- Lobster Croquettes. ✠
- Devilled Crab. ✠
- Crab Salad.
- Soft Crabs. ✠
- Water-Turtles, or Terrapins.
- Stewed Oysters.
- Fried Oysters. ✠
- Oyster Fritters. ✠
- Scalloped Oysters. ✠
- Broiled Oysters. ✠
- Cream Oysters on the Half-shell.
- Oyster Omelet. ✠
- Oyster Pie. ✠
- Pickled Oysters. ✠
- Roast Oysters.
- Raw Oysters.
- Steamed Oysters.
- Oyster Pâtés. ✠
- Mixture.
- Scallops.
- Or,
- Scalloped Clams.
- Clam Fritters. ✠
- Clam Chowder. ✠
- POULTRY.
- Roast Turkey.
- Boiled Turkey.
- Turkey Scallop. ✠
- Or,
- Ragoût of Turkey.
- Roast Chickens.
- Boiled Chickens.
- Fricasseed Chicken. (White.) ✠
- Fricasseed Chicken. (Brown.) ✠
- Broiled Chicken.
- Fried Chicken (No. 1).
- Fried Chicken (No. 2).
- Chicken Pot-pie.
- Baked Chicken Pie ✠
- Chicken Pudding. ✠
- Chicken and Ham. ✠
- Roast Ducks.
- To Use up Cold Duck. ✠
- Or,
- Stewed Duck.
- Guinea Fowls.
- Roast Goose.
- Goose Pie.
- Roast Pigeons.
- Stewed Pigeons.
- Broiled Pigeons or Squabs.
- Pigeon Pie.
- MEATS. Roast Beef.
- Roast Beef with Yorkshire Pudding. ✠
- Receipt for Pudding.
- Beef-Steak.
- Beef-steak and Onions.
- Beef à-la-mode. ✠
- Breakfast Stew of Beef. ✠
- Another Breakfast Dish.
- Beef Hash.
- Beef-steak Pie.
- Crust for Meat-Pies. ✠
- Beef Pie, with Potato Crust. ✠
- Beef’s Heart—Stewed.
- To Corn Beef.
- Boiled Corned Beef.
- Beef Tongue.
- Dried Beef.
- MUTTON AND LAMB. Roast Mutton.
- Roast Mutton à la Venison.
- Boiled Mutton.
- Mutton Stew. ✠
- Mutton Chops.
- Or,
- Mutton Cutlets. (Baked).
- Mutton Ham.
- Mutton or Lamb Réchauffé. ✠
- Or,
- VEAL.
- Roast Veal.
- LOIN.
- BREAST.
- FILLET.
- SHOULDER.
- Veal Cutlets.
- Or,
- Veal Chops
- Veal Steak.
- Veal Pies.
- Or,
- Stewed Fillet of Veal.
- Stewed Knuckle of Veal.
- Veal Scallop. ✠
- Veal Pâtés.
- Stewed Calf’s-Head.
- Calf’s-Head (Scalloped.) ✠
- Sweet-Breads (Fried.) ✠
- Sweet Breads (Broiled.) ✠
- Sweet-Breads (Stewed.) ✠
- Sweet-Breads (Roasted.)
- Jellied Veal.
- Calf’s-Head in a Mould.
- Veal Olives with Oysters.
- Minced Veal.
- Veal Cutlets à la Maintenon.
- Croquettes of Calf’s Brains.
- Calf’s Liver (Roasted.)
- Calf’s Liver (Fried).
- Calf’s Liver (Stewed).
- Or,
- Imitation Pâtés de Foie Gras. ✠
- Veal Marble.
- PORK.
- Roast Leg of Pork.
- Or,
- Loin of Pork.
- Roast Spare-Rib.
- Roast Chine.
- Or,
- Roast Pig.
- Pork Steaks.
- Pork Chops.
- Stewed Pork.
- Pig’s Head (Roasted).
- Pig’s Head with Liver and Heart (Stewed).
- Souse of Pigs’ Ears and Feet.
- Head Cheese. (or Souse.)
- Pork Pot-pie.
- Cheshire Pork-pie.
- Sausage (No. 1).
- Sausage (No. 2.)
- Sausage (No. 3.)
- Bologna Sausage (Uncooked.)
- Bologna Sausage (Cooked.)
- Lard.
- Brawn (No. 1.)
- Brawn (No. 2.)
- Saveloys.
- To Pickle Pork. (No. 1.)
- (No. 2.)
- To Cure Hams.
- Boiled Ham.
- Glazed Ham. ✠
- Steamed Ham.
- Baked Ham.
- Roast Ham.
- Broiled Ham.
- Barbecued Ham. ✠
- Fried Ham.
- Or,
- Ham Sandwiches.
- Ham and Chicken Sandwiches.
- Ham and Chicken Pie.
- Ham and Eggs.
- Pork and Beans.
- Pork and Peas Pudding.
- COMPANY.
- GAME.
- VENISON.
- Haunch of Venison. ✠
- Neck.
- Shoulder.
- To Stew a Shoulder,
- Venison Steaks. ✠
- Or,
- Venison Cutlets. ✠
- Hashed Venison. ✠
- Roast Fawn.
- Venison Pasty. ✠
- Crust of Pasty.
- Venison Hams.
- Venison Sausages.
- RABBITS OR HARES.
- Roast Rabbit.
- Rabbits Stewed with Onions.
- Fricasseed Rabbit. (White.) ✠
- Fricasseed Rabbit. (Brown.)
- Larded Rabbit.
- Fried Rabbit.
- Barbecued Rabbit. ✠
- Rabbit Pie.
- SQUIRRELS.
- Brunswick Stew. ✠
- Ragoût of Squirrels.
- Broiled Squirrels.
- PHEASANTS, PARTRIDGES, QUAILS, GROUSE, ETC.
- Roast.
- Broiled.
- Grouse roasted with Bacon. ✠
- Quails roasted with Ham. ✠
- Salmi of Game.
- Game Pie—(Very fine).
- Quail Pie.
- Wild Pigeons. (Stewed.) ✠
- Wild-Pigeon Pie. ✠
- WILD DUCKS.
- Roast Duck. (Wild.)
- Wild Ducks. (Stewed.) ✠
- WILD TURKEY.
- SMALL BIRDS. Roast Snipe or Plovers.
- Woodcock.
- Roast.
- Broiled.
- Salmi of Woodcock or Snipe.
- Ortolans, Reed-Birds, Rail, and Sora
- To Keep Game from Tainting.
- SAUCES FOR MEAT AND FISH.
- Melted or Drawn Butter.
- No. 1.
- No. 2.
- No. 3.
- Egg Sauce. ✠
- Or,
- Sauce for Boiled or Baked Fish.
- White Sauce for Fish. ✠
- Oyster Sauce. ✠
- Or,
- Crab Sauce.
- Anchovy Sauce.
- Sauce for Lobsters.
- Bread Sauce.
- White Celery Sauce.
- Onion Sauce.
- Maître d’Hôtel Sauce. ✠
- Mint Sauce for Roast Lamb.
- Mushroom Sauce.
- Cauliflower Sauce.
- Asparagus Sauce.
- Apple Sauce.
- Peach Sauce.
- Cranberry Sauce.
- Or, ✠
- To Brown Flour.
- To Brown Butter.
- CATSUPS AND FLAVORED VINEGARS. Made Mustard. ✠
- Horse-radish.
- Walnut Catsup.
- Mushroom Catsup.
- Imitation Worcestershire Sauce.
- Oyster Catsup.
- Tomato Catsup. ✠
- Lemon Catsup.
- “Ever-ready” Catsup. ✠
- A Good Store Sauce.
- Mock Capers. ✠
- Celery Vinegar.
- Onion Vinegar.
- Elderberry Catsup.
- Pepper Vinegar.
- Horse-radish Vinegar.
- SALADS.
- Sydney Smith’s Receipt for Salad Dressing.
- Lobster Salad. ✠
- Excelsior Lobster Salad with Cream Dressing. ✠
- Chicken Salad. ✠
- Lettuce Salad. ✠
- Or,
- Summer Salad.
- Water-cresses.
- Cabbage Salad, or Cold Slaw. ✠
- Or, ✠
- Tomato Salad. ✠
- Celery Salad. ✠
- Salmon Salad. ✠
- Potato Salad. ✠ (Very good.)
- Dressing.
- Cheese Salad, or Mock Crab.
- Or, ✠
- VEGETABLES. Rules Applicable to the Cooking of all Vegetables.
- POTATOES.
- Boiled Potatoes (with the skins on.)
- Without the Skins.
- Mashed Potatoes. ✠
- Or,
- To Boil New Potatoes.
- Or,
- To Stew Old Potatoes. ✠
- Stewed Potatoes for Breakfast. ✠
- Baked Potatoes.
- Potato Puff. ✠
- Potatoes Warmed Over—alias au Maître d’Hôtel.
- Potato Croquettes. ✠
- Fried Potatoes. ✠
- Or,
- Potato Ribbon.
- Potatoes à la Crème. ✠
- Stuffed Potatoes. ✠
- Or,
- Potato Scallops.
- Browned Potatoes.—(Whole.)
- Browned Potato.—(Mashed.)
- Broiled Potatoes.
- Potato Cakes.
- Roast Sweet Potatoes.
- Boiled Sweet Potatoes.
- Or, ✠
- Fried Sweet Potatoes ✠
- CABBAGE.
- Boiled Cabbage.
- Bacon and Cabbage.
- Stuffed Cabbage.
- “Collards,” or Cabbage-Sprouts.
- Ladies’ Cabbage. ✠
- Fried Cabbage.
- Sauerkraut.
- CAULIFLOWER.
- Boiled Cauliflower.
- Stewed Cauliflower.
- Scalloped Cauliflower.
- Broccoli and Brussels Sprouts.
- Broccoli and Eggs.
- Mashed Turnips.
- Or,
- Young Turnips Boiled Whole.
- Boiled Spinach.
- Or,
- Spinach à la Crème.
- Green Peas.
- Pea Fritters or Cakes. ✠
- Asparagus (boiled.)
- Asparagus and Eggs.
- Or, ✠
- Asparagus in Ambush. ✠
- Boiled Onions.
- Stewed Onions. ✠
- Baked Onions.
- Stuffed Onions.
- Stewed Tomatoes. ✠
- Stuffed Baked Tomatoes. ✠
- Scalloped Tomatoes. ✠
- Scallop of Tomatoes and Green Corn. ✠
- Broiled Tomatoes.
- Baked Tomatoes (Plain.)
- Raw Tomatoes.
- Raw Cucumbers.
- Fried Cucumbers. ✠
- Stewed Cucumbers.
- Boiled Green Corn.
- Corn and Tomatoes.
- Succotash.
- Green Corn Pudding. ✠
- Green Corn Fritters or Cakes. ✠
- Stewed Green Corn.
- Roasted Green Corn.
- Salsify or Oyster-Plant. (Stewed.) ✠
- Fried Salsify, or Mock Oysters. ✠
- Fried Egg-Plant. ✠
- Stuffed Egg-Plant. ✠
- Boiled Carrots.
- Stewed Carrots.
- Another Way.
- Mashed Carrots.
- French, or String or “Snap” Beans.
- Lima and Butter Beans.
- Kidney and other Small Beans.
- Dried Beans.
- Boiled Beets.
- Stewed Beets.
- Boiled Parsnips.
- Fried Parsnips. ✠
- Parsnip Fritters. ✠
- Mashed Parsnips.
- Buttered Parsnips.
- Boiled Sea-kale.
- Stewed Sea-kale.
- Artichokes.
- Summer Squash or Cymbling.
- Winter Squash.
- Stewed Pumpkin.
- Baked Pumpkin.
- Poke Stalks.
- Mushrooms.
- Stewed Mushrooms.
- Or,
- Baked Mushrooms.
- Broiled Mushrooms.
- Celery.
- Stewed Celery. ✠
- Radishes.
- Okra.
- Boiled Hominy.
- Fried Hominy.
- Hominy Croquettes. ✠
- Baked Hominy. ✠
- Rice Croquettes. ✠
- Or,
- Boiled Rice.
- Baked Macaroni. ✠
- Stewed Macaroni—Italian Style.
- Macaroni à la Crème. ✠
- Eggs.
- Boiled Eggs.
- Dropped or Poached Eggs.
- Poached Eggs à la Crème. ✠
- Ham and Eggs.
- Fried Eggs.
- Fricasseed Eggs. ✠
- Breaded Eggs. ✠
- Baked Eggs.
- Scrambled Eggs. ✠
- Chinese Bird’s-Nest of Eggs.
- Scalloped Eggs. ✠
- Poached Eggs, with Sauce. ✠
- Eggs upon Toast. ✠
- Eggs au Lit (in bed). ✠
- Devilled Eggs.
- Egg-Baskets. ✠
- Omelette (plain). ✠
- Omelette with Ham, Tongue, or Chicken. ✠
- Or,
- Cauliflower Omelette.
- Asparagus Omelette. ✠
- Egg-balls for Soup. ✠
- Omelette aux Fines Herbes.
- Cheese Omelettes.
- Or,
- Sweet Omelettes.
- Omelette Soufflée—(Fried.)
- Omelette Soufflée—(Baked.)
- Apple Omelette. ✠
- Omelette with Jelly.
- Milk, Butter, Cheese, etc.
- Bonny-Clabber, or Loppered-Milk. ✠
- Rennet.
- Mountain Custard, or Junket. ✠
- Thickened Milk.
- Cheese.
- Cottage Cheese.
- Cream Cheese.
- BREAD.
- Yeast (Hop.) ✠
- Yeast (Self-working).
- Yeast (Potato.) ✠
- Yeast Cakes. ✠
- Baking Powders.
- Or,
- Bread Sponge (Potato.) ✠
- Bread Sponge (Plain.) ✠
- Family Bread (White.) ✠
- Family Bread (Brown.) ✠
- Boston Brown Bread.
- Rye Bread.
- Milk Bread.
- Buttermilk Bread.
- Rice Bread.
- French Rolls. (No. 1.) ✠
- French Rolls. (No. 2.)
- Risen Biscuit. ✠
- Sally Lunn. (No. 1.) ✠
- Sally Lunn. (No. 2.) ✠
- Potato Biscuit.
- Mrs. E——‘s Biscuit (Soda.) ✠
- Graham Biscuit. ✠
- Minute Biscuit.
- Graham Wheatlets.
- Sweet Rusk. ✠
- Dried Rusk. ✠
- Butter Crackers.
- Wafers. ✠
- Crumpets (Sweet.)
- Crumpets (Plain.) ✠
- Graham Muffins. ✠
- Queen Muffins. ✠
- Cream Muffins. ✠
- Buttermilk Muffins.
- “Mother’s” Muffins. ✠
- Charlotte Muffins. ✠
- Rice Muffins. ✠
- Hominy Muffins. ✠
- Belle’s Muffins.
- Corn Bread.
- Receipts for Bread made of Northern Indian Meal. Nonpareil Corn Bread. ✠
- Corn Meal Muffins.
- Risen Corn Bread.
- Steamed Corn Bread. ✠
- Corn-Meal Crumpets.
- Receipts for Corn Bread made of Southern Indian Meal. Johnny Cake.
- Aunt Jenny’s Johnny Cake.
- Batter Bread, or “Egg Bread.” ✠
- Risen Corn Bread.
- Corn-meal Pone.
- Ash Cake
- Fried Pone.
- Griddle-Cakes, Waffles, etc.
- Buckwheat Cakes. ✠
- Flannel Cakes. ✠
- Corn-meal Flapjacks.
- Graham Cakes. ✠
- Auntie’s Cakes (without eggs). ✠
- Eggless Flannel Cakes.
- Grandpa’s Favorites. ✠
- Risen Batter-Cakes.
- Rice Cakes. ✠
- Hominy Cakes. ✠
- Cream Cakes. ✠
- Velvet Cakes.
- Risen Waffles.
- “Mother’s” Waffles. ✠
- Rice Waffles (No. 1.) ✠
- Rice Waffles (No. 2.)
- Quick Waffles.
- Rice and Corn-Meal Waffles.
- Shortcake, &c.
- Sunnybank Shortcake (for fruit.) ✠
- Strawberry Shortcake. ✠
- Scotch Short-bread.
- Grandma’s Shortcake.
- Easter Buns (“Hot Cross.”) ✠
- Plain Buns
- Cake.
- Icing. ✠
- Almond Icing.
- Or,
- Martha’s Cake (For Jelly.) ✠
- Mrs. M.’s Cup Cake. ✠
- Cream-Cake. ✠
- Jelly-Cake.
- Cocoanut-Cake. ✠
- Filling.
- Rosie’s Cocoanut-Cake.
- Loaf Cocoanut-Cake.
- “One, Two, Three, Four” Cocoanut-Cake.
- Cocoanut-Cakes (Small.)
- Cocoanut Cones.
- Lee Cake. ✠
- White-Mountain Cake.
- French Cake.
- Lemon Cake (No. 1.)
- Lemon-Cake (No. 2.)
- Lady-Cake (No. 1.)
- Lady-Cake (No. 2.) ✠
- Sister Mag’s Cake. ✠
- Dover Cake. ✠
- Chocolate Cake. ✠
- Mixture for filling.
- Caramel Cake. ✠
- Caramel for Filling.
- Marble Cake.
- Light.
- Dark.
- Marbled Cake. ✠
- Or,
- Chocolate Icing (Simple.)
- Caramels (Chocolate.)
- Chocolate Éclairs.
- Ellie’s Cake. ✠
- Sponge Cake.
- Mrs. M.’s Sponge-Cake. ✠
- Pound Cake (No. 1.)
- Pound Cake (No. 2.)
- Washington Cake.
- Lincoln Cake.
- Black or Wedding Cake.
- Fruit-Cake (plainer.)
- Almond Cake.
- Nut-Cake. ✠
- Gold Cake. ✠
- Silver Cake. ✠
- Almond Macaroons.
- Huckleberry Cake. ✠
- Corn-Starch Cake. ✠
- White Cake. ✠
- COOKIES, etc.
- Mrs. B.’s Cookies. ✠
- Small Sugar Cakes.
- New Year’s Cakes. (Very nice.) ✠
- “Mother’s” Cookies.
- Coriander Cookies. ✠
- Rice-Flour Cookies.
- Molasses Cookies (Good.)
- Ginger-Snaps (No. 2.)
- Ginger-Snaps (No. 3.)
- Aunt Margaret’s Jumbles.
- Lemon Jumbles.
- Ring Jumbles.
- Mrs. M.’s Jumbles.
- Almond Jumbles.
- Currant Cakes.
- Drop Sponge-cakes.
- Lady’s Fingers
- Aunt Margaret’s Crullers. ✠
- Katie’s Crullers.
- “Mother’s” Crullers.
- Annie’s Crullers.
- Risen Doughnuts.
- Quick Doughnuts.
- Soft Gingerbread. ✠
- Sponge Gingerbread (eggless.) ✠
- Plain Gingerbread.
- Gingerbread Loaf (No. 1.)
- Loaf Gingerbread (No. 2.)
- Spiced Gingerbread.
- Sugar Gingerbread.
- Bread Cake.
- Fruit Gingerbread.
- Sweet Wafers.
- Boston Cream Cakes. ✠
- Cream for filling.
- Nougat.
- PIES.
- Family Pie-Crust (No. 1.) ✠
- Family Pie-Crust (No. 2.) ✠
- French Puff Paste. ✠
- Puff-Paste.
- Transparent Crust. (Very rich.)
- Mince Pies (No. 1.)
- Mince Pies (No. 2.) ✠
- Apple Mince-Meat.
- Mock Mince-Meat. ✠
- Apple Pie (No. 1.) ✠
- Apple Pie (No. 2.) ✠
- Apple Custard Pie. ✠
- Apple Méringue Pies. ✠
- Pippin Pies.
- Pumpkin Pie (No. 1.) ✠
- Pumpkin Pie (No. 2.)
- Squash Pie
- Sweet-Potato Pie (No. 1.)
- Sweet Potato Pie (No. 2.) ✠
- Irish Potato Pie (or pudding.) ✠
- Lemon Pie (or Transparent Pudding.) ✠
- Lemon Pie (No. 2.) ✠
- Lemon Cream Pie. ✠
- Lemon Pie (No. 3.)
- Orange Pie. ✠
- Lemon Tart.
- Orange Tartlets.
- Chocolate Tarts. ✠
- Cocoa-nut Pie (No. 1.) ✠
- Cocoa-nut Pie (No. 2.)
- Cocoa-nut Custard Pie. ✠
- Chocolate Custard-Pie.
- Corn-starch Custard Pie. ✠
- Custard Pie.
- Peach Pie. ✠
- Cherry Pie.
- Blackberry, Raspberry, and Plum Pies
- Currant and Raspberry Tart. ✠
- Currant Tart
- Green Gooseberry Tart. ✠
- Ripe Gooseberry Pie.
- Damson Tart.
- Cranberry Tart.
- Strawberry Pie.
- Cream Raspberry Tart. ✠
- Rhubarb Tart. (Open.)
- Or— ✠
- Rhubarb Pie (Covered.)
- SERVANTS.
- PUDDINGS.
- Baked Puddings.
- Apple Méringue Pudding.
- Baked Apple Pudding.
- Sweet Apple Pudding. ✠
- Pippin Pudding. ✠
- Brown Betty. ✠
- Apple Batter Pudding. ✠
- Apple and Plum Pudding.
- Apple and Tapioca Pudding. ✠
- Baked Apple Dumplings. ✠
- Tapioca Pudding. ✠
- Corn-Starch Pudding. ✠
- Corn-Starch Méringue. ✠
- Arrow-root Pudding
- Bread Pudding. ✠
- Fruit Bread Pudding. ✠
- Bread-and-Butter Pudding.
- Bread-and-marmalade Pudding ✠
- Alice’s Pudding. ✠
- The Queen of Puddings. ✠
- Cracker Pudding. ✠
- Dorchester Cracker Plum Pudding.
- Cracker Suet Pudding. ✠
- Fruit Cracker Pudding.
- Or,
- Cracker and Jam Pudding.
- Rice Pudding (Plain.) ✠
- Rice and Tapioca Pudding. ✠
- Rice Pudding with Eggs. ✠
- Rice-Flour Pudding.
- Batter Pudding. ✠
- Or,
- Batter Pudding (No. 2.)
- Cottage Pudding. ✠
- German Puffs. ✠
- Cup Puddings.
- Lemon Pudding. ✠
- Lemon Méringue Pudding (very nice.)
- Cocoanut Pudding.
- Orange Marmalade Pudding. ✠
- Macaroni Pudding. ✠
- Vermicelli Pudding
- Neapolitan Pudding.—(Very fine.) ✠
- Rhubarb Pudding.
- Gooseberry Pudding. ✠
- Newark Pudding.
- Or,
- Baked Plum Pudding.
- Belle’s Dumplings.
- Or,
- Boiled Puddings.
- Berry Pudding.
- Huckleberry Pudding. ✠
- Fruit Valise Pudding. ✠
- Boiled Apple Dumplings. (No. 1.) ✠
- Apple Dumplings. (No. 2.) ✠
- Boiled Fruit Pudding.
- Rice Dumplings. ✠
- Suet Dumplings (plain.)
- Fruit Suet Dumplings
- Boiled Indian Meal Pudding.
- Cabinet Pudding.
- Eve’s Pudding.
- The Queen of Plum Puddings.
- Orange Roley-Poley. ✠
- Cherry or Currant Pyramid. ✠
- FRITTERS, PANCAKES, Etc.
- Fritters (No. 1.) ✠
- Fritters (No. 2.)
- Apple Fritters. ✠
- Or,
- Jelly Fritters.
- Bread Fritters.
- Queen’s Toast. ✠
- Jelly-Cake Fritters (very nice). ✠
- Pancakes.
- Jelly or Jam Pancakes.
- SWEET, OR PUDDING SAUCES.
- Hard Sauce. ✠
- Bee-hive Sauce. ✠
- Brandy Sauce (hard.) ✠
- White Wine Sauce (liquid.) ✠
- Lemon Sauce. ✠
- Milk Pudding Sauce. ✠
- Cabinet Pudding Sauce. ✠
- Fruit Pudding Sauce. ✠
- Custard Sauce.
- Jelly Sauce. ✠
- Sweetened Cream (cold.)
- Cream Sauce (hot.) ✠
- Jelly Sauce. (No. 2). ✠
- Custards, Blanc-Mange, Jellies, and Creams.
- Boiled Custard. ✠
- Almond Custards.
- Quaking Custard. ✠
- Floating Island. ✠
- Spanish Cream. ✠
- Bavarian Cream (Very fine.) ✠
- Snow Custard. ✠
- Baked Custard. ✠
- French Tapioca Custard. ✠
- Tapioca Blanc-mange. ✠
- Sago Blanc-mange.
- Corn-Starch Blanc-mange. ✠
- Farina Blanc-mange
- Arrowroot Blanc-mange. ✠
- Almond Blanc-mange. ✠
- Neapolitan Blanc-mange. ✠
- Jaune-mange. ✠
- Velvet Blanc-mange. ✠
- Chocolate Blanc-mange.
- Charlotte Russe. ✠
- Or,
- A Tipsy Charlotte. ✠
- Chocolate Charlotte Russe. ✠
- Flummery.
- Gelatine Charlotte Russe. (Very nice.) ✠
- Whipped Syllabubs.
- Gooseberry Fool.
- Cream Méringues.
- Calf’s-Foot Jelly.
- Wine Jelly. ✠
- Cider Jelly. ✠
- Bird’s Nest in Jelly. ✠
- Wine Jelly (boiled.)
- Orange Jelly. ✠
- Variegated Jelly. ✠
- Ice-cream and other Ices.
- Self-freezing Ice-Cream. ✠
- Chocolate Ice-cream. ✠
- Almond Ice-cream.
- Coffee Ice-cream.
- Italian Cream. ✠
- Lemon Ice-cream. ✠
- Pine-apple Ice-cream. ✠
- Peach Ice-cream ✠
- Raspberry or Strawberry Ice-cream. ✠
- Or,
- Frozen Custard with the Fruit Frozen in. ✠
- Tutti Frutti Ice-cream. ✠
- Lemon Ice. ✠
- Orange Ice. ✠
- Pineapple Ice.
- Cherry Ice.
- Currant and Raspberry Ice (Fine.)
- Strawberry or Raspberry Ice.
- RIPE FRUIT FOR DESSERT.
- Oranges
- Salade d’Orange.
- Ambrosia.
- Apples.
- Peaches and Pears.
- Strawberries, Raspberries, and Blackberries.
- Currants and Raspberries.
- Frosted Currants.
- PRESERVES AND FRUIT JELLIES.
- Preserved Peaches. ✠
- Preserved Pears
- Peach Marmalade. ✠
- Preserved Quinces. ✠
- Preserved Apples.
- Quince Marmalade. ✠
- Quince Cheese
- Apple Butter.
- Preserved Crab-apples. ✠
- Preserved Green-gages and Large Purple Plums. ✠
- Or,
- Unique Preserves. ✠
- Damsons
- Preserved Orange Peel. (Very nice.) ✠
- Orange Marmalade. ✠
- Lemon Marmalade
- Preserved Pineapple. ✠
- Pineapple Marmalade.
- Preserved Citron or Water-melon Rind.
- Preserved Ginger. ✠
- Preserved Cherries. ✠
- Preserved Strawberries. ✠
- Strawberry Jam. ✠
- Raspberry Jam. ✠
- Gooseberry Jam
- Ripe Tomato Preserves. ✠
- Green Tomato Preserves. (Good.)
- Preserved Figs. ✠
- Baked Apples. ✠
- Apples Stewed Whole. ✠
- Baked Pears.
- Or,
- Stewed Pears. ✠
- Or,
- Baked Quinces.
- FRUIT JELLIES. Currant, Blackberry, Strawberry, etc. ✠
- Raspberry and Currant Jelly. ✠
- Wild Cherry and Currant Jelly. ✠
- Peach Jelly. ✠
- Green Fox Grape Jelly ✠
- Quince Jelly. ✠
- Crab-apple Jelly. ✠
- CANNED FRUITS AND VEGETABLES.
- Canned Berries. ✠
- Canned Peaches. ✠
- Canned Pears. ✠
- Canned Plums. ✠
- Canned Tomatoes. ✠
- Canned Tomatoes and Corn. ✠
- Preserved Green Corn. ✠
- BRANDIED FRUITS.
- Brandied Peaches or Pears. ✠
- Brandied Cherries or Berries. ✠
- CANDIES.
- Molasses Candy. ✠
- Sugar-candy. ✠
- PICKLES.
- Cucumber or Gherkin Pickle. ✠
- Pickled Mangoes. ✠
- Pepper Mangoes. ✠
- Pickled Cabbage (Yellow.)
- Pickled Cabbage (Purple.)
- Pickled Onions.
- Green Beans and Radish Pods.
- Nasturtium-seed. ✠
- Pickled Butternuts and Walnuts. ✠
- Pickled Cauliflower. ✠
- Sliced Cucumber Pickle. (Very nice.)
- Pickled Water-melon Rind. (Extremely nice.)
- Green Tomato Soy. ✠
- Sweet Tomato Pickle. (Very good.) ✠
- Ripe Tomato Pickle. (No. 2.)
- Sweet Pickle—Plums, Pears, Peaches, or other Fruits. ✠
- Pickled Peaches.
- Pickled Peaches (unpeeled.)
- Pickled Cherries. ✠
- Picklette. ✠
- DRINKS.
- Coffee.
- To make Coffee (boiled.)
- To make Coffee without Boiling.
- Café au Lait.
- Tea.
- Chocolate. ✠
- Cocoa Nibs, or Shells. ✠
- Prepared Cocoa. ✠
- Milk Tea (for Children.)
- Raspberry Royal. ✠
- Raspberry Vinegar. ✠
- Blackberry Vinegar
- Blackberry Cordial.
- Elderberry Wine.
- Cranberry Wine.
- Strawberry Wine.
- Currant Wine.
- Jamaica Ginger-beer.
- Raisin Wine.
- Lemonade or Sherbet.
- Orangeade
- Strawberry Sherbet. (Delicious.) ✠
- Regent’s Punch. (Fine.)
- Roman Punch.
- Sherry Cobbler.
- Nectar. ✠
- Claret Punch. ✠
- Egg Nogg. ✠
- Cherry Bounce.
- THE SICK-ROOM.
- THE SICK-ROOM.
- Beef Tea. ✠
- Mutton Broth. ✠
- Chicken Broth. ✠
- Veal and Sago Broth.
- Beef and Sago Broth.
- Arrowroot Jelly (Plain.) ✠
- Arrowroot Wine Jelly. ✠
- Arrowroot Blanc mange. ✠
- Sago
- Sago Gruel. ✠
- Indian Meal Gruel. ✠
- Oatmeal Gruel
- Milk and Rice Gruel.
- Dried Flour for Teething Children.
- To use it—
- Tapioca Jelly. ✠ (Very good.)
- Tapioca Blanc-mange. ✠
- Arrowroot Custard. (Nice.)
- Rice-Flour Milk.
- Sago Milk. ✠
- Tapioca Milk
- Boiled Rice. ✠
- Panada. ✠
- Bread Panada, or Jelly. ✠
- Chicken Jelly. (Very nourishing.) ✠
- Calves’ Feet Broth.
- Toast Water. ✠
- Apple Water. ✠
- Jelly Water. ✠
- Flax-seed Lemonade. ✠
- Slippery-elm Bark Tea.
- Apple Toddy. ✠
- Milk Punch. ✠
- Egg and Milk Punch ✠
- Iceland or Irish Moss Lemonade. ✠
- Iceland or Irish Moss Jelly. ✠
- Sea-moss Blanc-mange
- Dry Toast.
- Milk Toast. ✠
- Unleavened Biscuit, or Wafers. ✠
- Dried Rusk. (See Bread.) Beef Steak and Mutton Chops.
- Sangaree or Porteree.
- Wine Whey.
- Herb Teas
- Mint Julep. ✠
- Eau Sucré. ✠
- THE NURSERY.
- Farina. ✠
- Barley.
- Arrowroot. ✠
- Rice Jelly. ✠
- Milk and Bread. ✠
- Wheaten Grits. ✠
- Hominy and Milk. ✠
- Graham Hasty Pudding. ✠
- Rice Flour Hasty Pudding
- Milk Porridge.
- Mush and Milk.
- Condensed Milk.
- SUNDRIES.
- Cleaning Pots, Kettles, and Tins.
- Knives.
- Silver.
- China and Glass.
- Washing Windows.
- To Clean Carpets.
- To Clean Paint.
- To Keep Woolens.
- To Wash Doubtful Calicoes.
- To Clean a Cloth Coat.
- To Clean Silk.
- To Renew Wrinkled Crape.
- To Restore the Pile of Velvet.
- To Curl Tumbled Feathers.
- To Clean Straw Matting.
- To Wash Lawn or Thin Muslin.
- To Wash Woolens.
- To Wash White Lace Edging.
- Black Lace.
- To Sponge Black Worsted Dresses.
- To Clean very Dirty Black Dresses.
- To Remove Stains from Marble.
- Iron Mould
- Mildew
- Ink.
- Stains of Acids and Alkalies.
- Grease Spots.
- Cure for Burns.
- To Stop the Flow of Blood.
- To Relieve Asthma.
- Antidotes to Poison.
- Cologne Water. (Fine.) (No. 1.)
- Cologne Water. (No. 2.)
- Hard Soap.
- Bar Soap.
- Soft Soap.
- INDEX.
- [i]
- [ii]
- [iii]
- [iv][v]
- [vi]
- [vii]
- [viii][1]
- [2]
- [3]
- [4]
- [5]
- [6]
- [7]
- [8]
- [9]
- [10]
- [11]
- [12]
- [13]
- [14]
- [15]
- [16]
- [17]
- [18]
- [19]
- [20]
- [21]
- [22]
- [23]
- [24]
- [25]
- [26]
- [27]
- [28]
- [29]
- [30]
- [31]
- [32]
- [33]
- [34]
- [35]
- [36]
- [37]
- [38]
- [39]
- [40]
- [41]
- [42]
- [43]
- [44]
- [45]
- [46]
- [47]
- [48]
- [49]
- [50]
- [51]
- [52]
- [53]
- [54]
- [55]
- [56]
- [57]
- [58]
- [59]
- [60]
- [61]
- [62]
- [63]
- [64]
- [65]
- [66]
- [67]
- [68]
- [69]
- [70]
- [71]
- [72]
- [73]
- [74]
- [75]
- [76]
- [77]
- [78]
- [79]
- [80]
- [81]
- [82]
- [83]
- [84]
- [85]
- [86]
- [87]
- [88]
- [89]
- [90]
- [91]
- [92]
- [93]
- [94]
- [95]
- [96]
- [97]
- [98]
- [99]
- [100]
- [101]
- [102]
- [103]
- [104]
- [105]
- [106]
- [107]
- [108]
- [109]
- [110]
- [111]
- [112]
- [113]
- [114]
- [115]
- [116]
- [117]
- [118]
- [119]
- [120]
- [121]
- [122]
- [123]
- [124]
- [125]
- [126]
- [127]
- [128]
- [129]
- [130]
- [131]
- [132]
- [133]
- [134]
- [135]
- [136]
- [137]
- [138]
- [139]
- [140]
- [141]
- [142]
- [143]
- [144]
- [145]
- [146]
- [147]
- [148]
- [149]
- [150]
- [151]
- [152]
- [153]
- [154]
- [155]
- [156]
- [157]
- [158]
- [159]
- [160]
- [161]
- [162]
- [163]
- [164]
- [165]
- [166]
- [167]
- [168]
- [169]
- [170]
- [171]
- [172]
- [173]
- [174]
- [175]
- [176]
- [177]
- [178]
- [179]
- [180]
- [181]
- [182]
- [183]
- [184]
- [185]
- [186]
- [187]
- [188]
- [189]
- [190]
- [191]
- [192]
- [193]
- [194]
- [195]
- [196]
- [197]
- [198]
- [199]
- [200]
- [201]
- [202]
- [203]
- [204]
- [205]
- [206]
- [207]
- [208]
- [209]
- [210]
- [211]
- [212]
- [213]
- [214]
- [215]
- [216]
- [217]
- [218]
- [219]
- [220]
- [221]
- [222]
- [223]
- [224]
- [225]
- [226]
- [227]
- [228]
- [229]
- [230]
- [231]
- [232]
- [233]
- [234]
- [235]
- [236]
- [237]
- [238]
- [239]
- [240]
- [241]
- [242]
- [243]
- [244]
- [245]
- [246]
- [247]
- [248]
- [249]
- [250]
- [251]
- [252]
- [253]
- [254]
- [255]
- [256]
- [257]
- [258]
- [259]
- [260]
- [261]
- [262]
- [263]
- [264]
- [265]
- [266]
- [268]
- [269]
- [270]
- [271]
- [272]
- [273]
- [274]
- [275]
- [276]
- [277]
- [278]
- [279]
- [280]
- [281]
- [282]
- [283]
- [284]
- [285]
- [286]
- [287]
- [288]
- [289]
- [290]
- [291]
- [292]
- [293]
- [294]
- [295]
- [296]
- [297]
- [298]
- [299]
- [300]
- [301]
- [302]
- [303]
- [304]
- [305]
- [306]
- [307]
- [308]
- [309]
- [310]
- [311]
- [312]
- [313]
- [314]
- [315]
- [316]
- [317]
- [318]
- [319]
- [320]
- [321]
- [322]
- [323]
- [324]
- [325]
- [326]
- [327]
- [328]
- [329]
- [330]
- [331]
- [332]
- [333]
- [334]
- [335]
- [336]
- [337]
- [338]
- [339]
- [340]
- [341]
- [342]
- [343]
- [344]
- [345]
- [346]
- [347]
- [348]
- [349]
- [350]
- [351]
- [352]
- [353]
- [354]
- [355]
- [356]
- [357]
- [358]
- [359]
- [360]
- [361]
- [362]
- [363]
- [364]
- [365]
- [366]
- [367]
- [368]
- [369]
- [370]
- [371]
- [372]
- [373]
- [374]
- [375]
- [376]
- [377]
- [378]
- [379]
- [380]
- [381]
- [382]
- [383]
- [384]
- [385]
- [386]
- [387]
- [388]
- [389]
- [390]
- [391]
- [392]
- [393]
- [394]
- [395]
- [396]
- [397]
- [398]
- [399]
- [400]
- [401]
- [402]
- [403]
- [404]
- [405]
- [406]
- [407]
- [408]
- [409]
- [410]
- [411]
- [412]
- [413]
- [414]
- [415]
- [416]
- [417]
- [418]
- [419]
- [420]
- [421]
- [422]
- [423]
- [424]
- [425]
- [426]
- [427]
- [428]
- [429]
- [430]
- [431]
- [432]
- [433]
- [434]
- [435]
- [436]
- [437]
- [438]
- [439]
- [440]
- [441]
- [442]
- [443]
- [444]
- [446]
- [447]
- [448]
- [449]
- [450]
- [451]
- [452]
- [453]
- [454]
- [455]
- [456]
- [457]
- [458]
- [459]
- [460]
- [461]
- [462]
- [463]
- [464]
- [465]
- [466]
- [467]
- [468]
- [469]
- [470]
- [471]
- [472]
- [473]
- [474]
- [475]
- [476]
- [477]
- [478]
- [479]
- [480]
- [481]
- [482]
- [483]
- [484]
- [485]
- [486]
- [487]
- [488]
- [489]
- [490]
- [491]
- [492]
- [493]
- [494]
- [495]
- [496]
- [497]
- [498]
- [499]
- [500]
- [501]
- [502]
- [503]
- [504]
- [505]
- [506]
- [507]
- [508]
- [509]
- [510]
- [511]
- [512]
- [513]
- [514]
- [515]
- [516]
- [517]
- [518]
- [519]
- [520]
- [521]
- [522]
- [523]
- [524]
- [525]
- [526]
- [527]
- [528]
- [529]
- [530][531]
- [532]
- [533]
- [534]
- [535]
- [536]
- [537]
- [538]
- [539]
- [540]
- [541]
- [542]
- [543]
- [544]
- [545]
- [546]
- [547]
- [548]
- [549]
- [550]
- [551]
- [552]
- [553]
- [554]
- [555]
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