The Easiest Way in Housekeeping and Cooking eBook

Table of Contents
Section	Page

Start of eBook	1
PART SECOND.	1
CHAPTER I.	4
CHAPTER II.	8
CHAPTER III.	12
CHAPTER IV.	16
CHAPTER V.	22
CHAPTER VI.	27
CHAPTER VII.	32
ANALOGIES OF THE STEAM-ENGINE AND THE LIVING BODY.	34
ELEMENTS OF THE HUMAN BODY.	35
COMPOSITION OF THE BODY.	36
CHAPTER VIII.	38
CHAPTER IX.	41
COMPOSITION OF COW’S MILK.	42
CHAPTER X.	47
CHAPTER XI.	52
CHAPTER XII.	57
BEVERAGES.	58
STOCK AND SEASONING.	62
BEEP SOUP WITH VEGETABLES.	64
CLEAR OR AMBER SOUP.	64
WHITE SOUP.	65
MOCK TURTLE SOUP.	65
MUTTON BROTH.	66
CHICKEN BROTH.	66
TOMATO SOUP WITHOUT MEAT.	66
HASTY TOMATO SOUP.	66
OYSTER SOUP.	67
CLAM SOUP.	67
PUREE, OF FISH, VEGETABLES, ETC.	67
TURTLE-BEAN SOUP.	68
PEA SOUP.	68
ONION SOUP.	69
BROWNED FLOUR FOR SOUPS.	69
CARAMEL.	69
BAKED FISH.	70
TO BOIL FISH.	71
TO BROIL FISH.	71
TO FRY FISH.	72
TO STEW FISH.	73
TO BOIL SALT CODFISH.	73
SALT COD WITH CREAM.	74
SPICED FISH.	74
POTTED FISH.	74
FISH CHOWDER.	74
STEWED OYSTERS.	75
FRIED OYSTERS.	75
SCALLOPED OYSTERS.	75
OYSTERS FOR PIE OR PATTIES.	75
SPICED OR PICKLED OYSTERS.	75
OYSTER OR CLAM FRITTERS.	76
TO BOIL LOBSTERS OR CRABS.	76
STEWED OR CURRIED LOBSTER.	76
BOILED MEATS AND STEWS.	77
BEEF A LA MODE.	78
BOILED MUTTON.	79
BOILED CORNED BEEF.	79
BOILED TONGUE.	80
BOILED HAM.	80
IRISH STEW.	80
WHITE STEW, OR FRICASSEE.	81
BROWN STEW OR FRICASSEE.	81
BEEF ROLLS.	81
BRUNSWICK STEW.	82
ROASTED MEATS.	82
STUFFED LEG OF MUTTON.	83
ROAST VEAL.	83
ROAST PORK.	83
ROAST VENISON.	83
BAKED PORK AND BEANS.	84
BROILED AND FRIED MEATS.	84
VEAL CUTLETS.	85
PORK STEAK.	85
FRIED HAM OR BACON.	85
FRIED TRIPE.	86
TO WARM COLD MEATS.	86
TO CLEAN POULTRY.	86
DRESSING FOR POULTRY.	86
ROAST TURKEY.	87
ROAST OR BOILED CHICKENS.	87
ROAST DUCK.	87
ROAST GOOSE.	87
BIRDS.	87
FRIED CHICKEN.	88
BROWN FRICASSEE.	88
WHITE FRICASSEE.	88
CHICKEN PIE.	88
BOILED TURKEY.	89
CHICKEN CROQUETTES.	89
PHILADELPHIA CHICKEN CROQUETTES.	89
SALMI OF DUCKS OR GAME.	90
CASSEROLE OF RICE AND MEAT.	90
ITALIA’S PRIDE.	90
DEVILED HAM.	91
BONED TURKEY.	91
JELLIED CHICKEN.	92
TO MAKE A ROUX.	93
BREAD SAUCE.	93
CELERY SAUCE.	93
MINT SAUCE.	94
CRANBERRY SAUCE.	94
APPLE SAUCE.	94
PLAIN PUDDING SAUCE.	94
MOLASSES SAUCE.	94
FOAMING SAUCE.	94
HARD SAUCE	94
FRUIT SAUCES.	95
PLAIN SALAD DRESSING.	95
SPANISH TOMATO SAUCE.	95
MAYONNAISE SAUCE.	95
DRESSING WITHOUT OIL.	96
BOILED DRESSING FOR COLD SLAW.	96
CHICKEN SALAD.	96
SALMON MAYONNAISE.	96
BOILED EGGS.	96
POACHED EGGS.	97
SCRAMBLED EGGS.	97
BAKED EGGS.	97
STUFFED EGGS.	97
PLAIN OMELET.	97
BAKED OMELET.	98
CHEESE FONDU.	98
CHEESE SOUFFLE.	99
TO BOIL OATMEAL OR CRUSHED WHEAT.	99
COARSE HOMINY.	99
FINE HOMINY.	99
FINE HOMINY CAKES.	99
HASTY PUDDING, OR MUSH.	100
WHAT TO DO WITH COLD POTATOES.	100
LYONNAISE POTATOES.	100
STEWED POTATOES.	100
SARATOGA POTATOES.	100
FISH BALLS.	101
FISH HASH.	101
FISH WITH CREAM.	101
SALT MACKEREL OR ROE HERRING.	101
FRIED SAUSAGES.	101
FRIZZLED BEEF.	102
VEAL LOAF.	102
MEAT HASH.	102
MINCED VEAL.	102
TOAST, DRY OR BUTTERED.	103
WATER TOAST.	103
MILK TOAST.	103
TEA.	103
COFFEE.	104
COCOA, BROMA, AND SHELLS.	104
CHOCOLATE.	105
POTATOES.	105
MASHED POTATOES.	105
POTATO SNOW.	106
BAKED POTATOES.	106
POTATOES WITH BEEF.	106
SWEET POTATOES.	106
BEETS.	106
PARSNIPS.	106
PARSNIP FRITTERS.	106
OYSTER-PLANT STEWED.	106
CARROTS.	106
TURNIPS.	107
CABBAGE.	107
CAULIFLOWER.	107
ONIONS.	107
WINTER SQUASH.	108
SUMMER SQUASH, OR CIMLINS.	108
PEASE.	108
FIELD PEASE.	108
SUCCOTASH.	108
STRING BEANS.	108
SHELLED BEANS.	108
GREEN CORN.	109
GREEN-CORN FRITTERS.	109
CORN PUDDING.	109
EGG-PLANT.	109
EGG-PLANT FRITTERS.	109
BAKED EGG-PLANT.	109
ASPARAGUS.	109
SPINACH.	109
ARTICHOKES.	110
TOMATOES STEWED.	110
BAKED TOMATOES.	110
FRIED TOMATOES.	110
BROILED TOMATOES.	110
RICE.	110
RICE CROQUETTES.	111
MACARONI.	111
MACARONI WITH CHEESE.	111
YEAST.	112
BREAD.	112
GRAHAM BREAD.	113
GRAHAM MUFFINS.	113
RYE BREAD.	114
RYE MUFFINS.	114
BROWN BREAD.	114
PLAIN ROLLS.	114
PARKER-HOUSE ROLLS.	114
SODA AND CREAM OF TARTAR BISCUIT.	115
BAKING-POWDER BISCUIT.	115
BEATEN BISCUIT.	115
WAFERS.	115
WAFFLES.	115
RICE OR HOMINY WAFFLES.	116
BREAKFAST PUFFS OR POP-OVERS.	116
SHORT-CAKE.	116
CORN BREAD.	116
HOE-CAKE.	117
BUCKWHEAT CAKES.	117
HUCKLEBERRY CAKE.	117
APPLE CAKE.	117
BROWN-BREAD BREWIS.	117
CRISPED CRACKERS.	117
SOUR BREAD.	118
TO USE DRY BREAD.	118
BREAD PANCAKES.	118
TO FRESHEN STALE BREAD OR ROLLS.	118
CAKE-MAKING.	118
SPONGE CAKE.	119
ROLLED JELLY CAKE.	119
CUP CAKE.	120
POUND CAKE.	120
FRUIT CAKE.	120
DOVER CAKE.	121
WHITE OR SILVER CAKE.	121
GOLD CAKE.	121
BREAD CAKE.	121
PLAIN BUNS.	122
DOUGHNUTS.	122
GINGER SNAPS.	122
PLAIN GINGERBREAD.	123
JUMBLES.	123
DROP CAKES.	123
CREAM CAKES.	123
MERINGUES, OR KISSES.	123
PASTRY AND PIES.	124
PLAIN PIE-CRUST.	124
PUFF PASTE.	124
PATTIES FROM PUFF PASTE.	125
GRANDMOTHER’S APPLE PIE.	125
DRIED-APPLE PIES.	125
LEMON PIES.	125
SWEET-POTATO PIE OR PUDDING.	126
SQUASH OR PUMPKIN PIE.	126
CHERRY AND BERRY PIES.	126
CUSTARD PIE.	126
MINCE-MEAT FOR PIES.	127
RAMMEKINS, OR CHEESE STRAWS.	127
APPLE DUMPLING.	128
ENGLISH PLUM PUDDING, OR CHRISTMAS PUDDING.	128
ANY-DAY PLUM PUDDING.	128
BATTER PUDDING, BOILED OR BAKED.	128
SUNDERLAND PUDDINGS.	129
BREAD PUDDING.	129
BREAD-AND-BUTTER PUDDING.	129
BREAD-AND-APPLE PUDDING.	129
BIRD’S-NEST PUDDING.	129
TAPIOCA PUDDING.	129
TAPIOCA CREAM.	130
PLAIN RICE PUDDING.	130
MINUTE PUDDING.	130
CORN-STARCH PUDDING.	130
GELATINE PUDDING.	130
CABINET PUDDING.	130
CORN-MEAL OR INDIAN PUDDING.	131
BAKED CUSTARD.	131
BOILED CUSTARD.	131
TIPSY PUDDING.	131
APPLE FLOAT.	131
BLANCMANGE.	131
SPANISH CREAM.	132
WHIPPED CREAM.	132
CHARLOTTE RUSSE.	132
BAVARIAN CREAM.	132
STRAWBERRY CREAM.	132
FRUIT CREAMS.	132
OMELETTE SOUFFLEE.	132
FRIED CREAM.	133
PEACH FRITTERS.	133
FREEZING OF ICE CREAM AND ICES.	133
ICE CREAM OF CREAM.	133
ICE CREAM WITH EGGS.	133
WATER ICES.	134
WINE JELLY.	134
LEMON JELLY.	134
GENERAL RULES FOR CANNING.	135
TO CAN TOMATOES.	135
PRESERVES.	135
JAMS.	136
MARMALADE.	136
CURRANT JELLY.	136
ORANGE MARMALADE.	136
FRUIT JELLIES.	137
CANDIED FRUITS.	137
CUCUMBER PICKLES.	137
TOMATO CHUTNEY.	137
RIPE CUCUMBER OR MELON-RIND PICKLES.	137
SWEET-PICKLED PEACHES, PEARS, OR PLUMS.	138
TOMATO CATCHUP.	138
CREAM CANDY.	138
CHOCOLATE CARAMELS.	138
MOLASSES CANDY.	138
NUT CANDY.	138
COCOANUT DROPS.	139
CHOCOLATE CREAMS.	139
BEEF TEA, OR ESSENCE OF BEEF.	140
BEEF TEA FOR CONVALESCENTS.	140
CHICKEN BROTH.	140
CHICKEN JELLY.	140
CHICKEN PANADA.	140
BEEF, TAPIOCA, AND EGG BROTH.	140
MUTTON BROTH.	140
OATMEAL GRUEL.	140
INDIAN OR CORN MEAL GRUEL.	141
MILK PORRIDGE.	141
WINE WHEY.	141
EGG-NOG.	141
ARROW-ROOT OR RICE JELLY.	141
DR. GAUNT’S RICE JELLY.	141
RICE WATER FOR DRINK.	141
TOAST WATER.	141
CRUST COFFEE.	141
BEEF JUICE.	141
JELLY AND ICE.	142
PANADA.	142
MILK TOAST.	142
BEEF SANDWICH.	142
PREPARED FLOUR.	142
PARCHED RICE.	142
RICE COFFEE.	142
HERB TEAS.	142
BEEF STEAK OR CHOPS, ETC.	143
TAPIOCA JELLY.	143
TAPIOCA GRUEL.	143
APPLE WATER.	143
HOUSEHOLD HINTS.	143
TO PURIFY SINKS AND DRAINS.	144
FURNITURE POLISH.	144
TO KEEP EGGS.	144
TO MAKE HARD WATER SOFT.	144
TO TAKE OUT FRUIT-STAINS.	144
TO TAKE OUT INK-SPOTS.	144
MIXED SPICES.	144
SPICE SALT.	144
TO WASH GREASY TIN AND IRON.	144
TO CLEAN BRASS AND COPPER.	144
WEIGHTS AND MEASURES.	145
TIME TABLE FOR ROASTED MEATS.	145
TIME TABLE FOR BOILED MEATS.	145
TIME TABLE FOR FISH.	145
TIME TABLE FOR VEGETABLES.	146
TIME TABLE FOR BREAD, CAKES, ETC.	146
DEVILED HAM.	146
LIST OF UTENSILS REQUIRED FOR SUCCESSFUL WORKING.	146
WOODEN WARE.	147
IRON WARE.	147
EARTHEN AND STONE WARE.	147
MISCELLANEOUS.	148
HINTS TO TEACHERS.	148
TWELVE LESSONS.	149
LIST OF TOPICS FOR TWENTY LESSONS.	150
LIST OF AUTHORITIES TO WHICH THE TEACHER MAY REFER.	150
QUESTIONS FOR FINAL EXAMINATION AT END OF YEAR.	150
END.	151
INDEX.	151
PART II.	151
SOME PASSAGES IN THE PRACTICE OF DR. MARTHA SCARBOROUGH.	154
ROGER BERKELEY’S PROBATION.	155
MISS MELINDA’S OPPORTUNITY.	156
THE WHAT-TO-DO CLUB	157
MRS. HERNDON’S INCOME.	158
PRISONERS OF POVERTY.	159