The Book of Household Management
by Beeton
★3.8/5
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About This Book
'As with the commander of an army, or the leader of any enterprise, so it is with the mistress of a house.' A founding text of Victorian middle-class identity, Household Management is today one of the great unread classics. Over a thousand pages long, and written when its author was only 22, it offered highly authoritative advice on subjects as diverse as fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy moralizing and watery vegetables, Beeton's book is a revelation: it ranges widely across the foods of Europe and beyond, act...
Chapters (884)
- PREFACE.
- GENERAL CONTENTS
- CHAP.
- ANALYTICAL INDEX.
- ENGRAVINGS.
- COLOURED PLATES.
- THE BOOK OF HOUSEHOLD MANAGEMENT.
- CHAPTER I.
- THE MISTRESS.
- CHAPTER II.
- THE HOUSEKEEPER.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- CHAPTER XVIII.
- GENERAL OBSERVATIONS ON THE CALF.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- INVALID COOKERY.
- CHAPTER XXXVIII. A FEW RULES TO BE OBSERVED IN COOKING FOR INVALIDS.
- 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.
- 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.
- 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.
- 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.
- THE DOCTOR.
- CHAPTER XLIII.
- LEGAL MEMORANDA.
- CHAPTER XLIV.
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