
Ten Dollars Enough: Keeping House Well on Ten Dollars a Week / How It Has Been Done; How It May Be Done Again
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Chapters (328)
- TEN DOLLARS ENOUGH
- PREFACE.
- CONTENTS.
- CHAPTER I. MR. AND MRS. BISHOP TRY THE EXPERIMENT.
- CHAPTER II. AT HOME.
- CHAPTER III. MOLLY’S FIRST BILL OF FARE.
- FOOTNOTE:
- CHAPTER IV. BREAD-MAKING—BREAKFAST—BAKED POTATOES—CORN MUFFINS—BREADED CHOPS—HOW TO FRY.
- CHAPTER V. HOW TO MANAGE THE FAT THAT HAS BEEN USED FOR FRYING—CUP CAKE.
- CHAPTER VI. WHAT “SIMMERING” MEANS.
- CHAPTER VII. MOLLY AND MRS. LENNOX—ECONOMICAL BUYING MAKES GOOD LIVING.
- CHAPTER VIII. BEEF POT-PIE—LEG OF MUTTON—TWO ROASTS—SEVERAL WHOLESOME ECONOMICAL DISHES.
- CHAPTER IX. VEAL CUTLETS, BREADED.
- CHAPTER X. DETAILS OF MOLLY’S MANAGEMENT—RECIPES.
- CHAPTER XI. WHAT TO DO WITH A SOUP-BONE.
- CHAPTER XII. MOLLY AND MRS. LENNOX ON THE RUFFLE QUESTION—FRICASSEE OF MUTTON—CABBAGE AGAIN.
- CHAPTER XIII. PREPARING TO SAVE WORK—BROWN THICKENING—WHITE THICKENING—CARAMEL.
- CHAPTER XIV. MARKETING—APPLE PUDDING—LIVER AND BACON—BRAISED BEEF—BOILING PUDDINGS.
- CHAPTER XV. ROLLS—BAKED LIVER—CROQUETTES—WHAT WAS THE MATTER WITH THEM—HOTCH-POTCH.
- CHAPTER XVI. RYE BREAD—OYSTER PATTIES—KNUCKLE OF VEAL, À LA MAÎTRE D’HÔTEL—A SAVORY DISH.
- CHAPTER XVII. MR. AND MRS. BISHOP BECOME MEMBERS OF A DRAMATIC CLUB—CROQUETTES OVER AGAIN—WHERE THE MISTAKE LAY—WHITE SOUP.
- CHAPTER XVIII. BROILED LAMB’S KIDNEYS—MRS. LENNOX STARTLED—CORN-BEEF HASH.
- CHAPTER XIX. SUMMARY—LAMB’S HEART—FLOUNDERS—CORNED BEEF—CANNELON OF BEEF.
- CHAPTER XX. PREPARING A CHICKEN—GIBLETS—SPOILT BREAD.
- CHAPTER XXI. TO MAKE A FOWL TENDER AS SPRING-CHICKEN.
- CHAPTER XXII. DOLLARS AND CENTS.
- CHAPTER XXIII. CHIEFLY SOCIAL—MRS. FRAMLEY’S OPINIONS.
- CHAPTER XXIV. A VERY PLAIN PUDDING—HOW TO COOK ODDS AND ENDS—BILLS OF FARE FOR A WEEK.
- CHAPTER XXV. MARTA’S NOODLES—BRAISED BEEF—HOW TO ADAPT ONE’S MATERIALS—POLKA PUDDING AND SAUCE.
- FOOTNOTE:
- CHAPTER XXVI. FRIED POTATOES—POLKA SAUCE—CLEARING GRAVY OF FAT—A VARIETY OF CAKES FROM ONE RECIPE.
- CHAPTER XXVII. CANDIED LEMON-PEEL—TO WHIP CREAM SOLID—ICED CREAM COFFEE—MADELEINE CAKE—POTATO BALLS.
- CHAPTER XXVIII. FRICASSEED CHICKEN—LEMON HONEY—FRENCH ICING TO KEEP.
- CHAPTER XXIX. BOILED CUSTARD—FROZEN BANANAS—USES OF FRENCH ICING—SCALLOPED POTATOES—HOLLANDAISE SAUCE—ROAST OYSTERS—UNEXPECTED VISITORS.
- CHAPTER XXX. HOMINY MUFFINS—FISH BALLS—ROYAL CUSTARD—“CONSOMMÉ À LA ROYALE”—FRICASSEE SWEETBREADS—VANILLA SOUFFLÉ.
- CHAPTER XXXI. A SURPRISE—A BOILED DINNER—DRESDEN PATTIES—OYSTERS AND BROWN BUTTER—“OLD ENGLISH” FRITTERS.
- CHAPTER XXXII. VEAL AND HAM PIE—BEEFSTEAK PUDDING—TRIFLE.
- CHAPTER XXXIII. TOWN VERSUS COUNTRY—THE SERVANT QUESTION.
- 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.
- INDEX.
- [i]
- [ii]
- [iii]
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- [viii]
- [ix]
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