Miss Beecher's Housekeeper and Healthkeeper. Catharine Esther Beecher

CHAPTER XXVI. THE CARE OF INFANTS.

       CHAPTER XXVII. THE MANAGEMENT OF YOUNG CHILDREN.

       CHAPTER XXVIII. FAMILY RELIGIOUS TRAINING.

       CHAPTER XXIX. THE CARE OF SERVANTS.

       CHAPTER XXX. DOMESTIC AMUSEMENTS AND SOCIAL DUTIES.

       CHAPTER XXXI. LAWS OF HEALTH AND HAPPINESS.

       CHAPTER XXXII. COMFORT FOR A DISCOURAGED HOUSEKEEPER.

       NOTE A. VIEWS OF MEDICAL WRITERS

       INDEX.

       VALUABLE STANDARD WORKS FOR PUBLIC AND PRIVATE LIBRARIES,

      PART FIRST.

      CHAPTER I.

      HEALTH, ECONOMY, AND PLEASURE IN FOOD.

      Rules of Health in regard to Food and Drink—Measures used in Cooking Page 15

      CHAPTER II.

      MARKETING AND THE CARE OF MEATS.

      Marketing—Beef—Different “Cuts,” etc.—Veal—Mutton—Pork—Poultry—Fish—Shell-fish—Care of Meats—To salt down Beef—To cleanse Calf’s Head and Feet—To prepare Rennet—To salt down Fish—To try out Lard—Molasses-cured Hams—Brine for coming Hams, Beef, Pork, etc.—Another—Brine by Measure—To salt down Pork—To prepare Cases for Sausages—Sausage Meat—Another Recipe—Bologna Sausages—To smoke Hams 18

      CHAPTER III.

      STEWS AND SOUPS.

      New Soup and Stew Kettle—General Directions—Stews: of Beef and Potato; Mutton and Turnip, (French;) Simple Mutton; Beef, with vegetable flavors; Fowl, with Celery or Tomatoes—Irish Stew—Veal Stew—Another—Pilaff (Turkish)—Rice or Hominy Stew—English Beef Stew—Pot au Feu (French)—Olla Podrida (Spanish)—French Mutton Stew—French Modes of Cooking—Flavors—Soup Powder 28

      CHAPTER IV.

      SOUPS.

      General Directions—Soup Stock—Soup of Potato—Plain Beef—Rich Beef—Green Pea—Dried Bean or Pea—Clam—Vegetable and Meat for Summer—Dried Pea, with salt Pork—Dried Bean or Pea, with Meat stock—Mutton—Vegetable (French)—Plain Calf’s Head—Simple Mutton 35

      CHAPTER V.

      HASHES.

      Four Ways of spoiling Hashes—Hashes: of Fresh Meats, seasoned; Cold fresh Meats and Potatoes; Meat, with Eggs; Meat, with Tomatoes; Beef; Veal; Rice and cold Meats; Bread-crumbs and cold Meats; Another; Cold Beefsteak; Same, with Potatoes and Turnips; Cold Mutton or Venison; Corned Beef; Cold Ham—Meats warmed over—To Cook cold Meats—Cold meat Hash—Souse—Tripe 39

      CHAPTER VI.

      BOILED MEATS.

      To Cook tough Beef—Boiled Ham—Beef—Fowls—Fricasseed Fowls—To boil Leg or Shoulder of Veal, Mutton, or Lamb—Calf’s Feet—Calf’s Liver and Sweet-breads—Kidneys—Pillau—Smoked Tongue—Corned Beef—Partridges or Pigeons—Ducks—Turkey 43

      CHAPTER VII.

      ROAST AND BAKED MEATS.

      The best Beef—Brown Flour for Gravies—Roast Beef—To roast in a Cook-stove—Roast Pork; Mutton; Veal; Poultry—Pot-pie of Beef, Veal, or Chicken—Mutton and Beef Pie—Chicken-pie—Rice Chicken-pie—Potato-pie—Calf’s Head 46

      CHAPTER VIII.

      BROILED AND FRIED MEATS AND RELISHES.

      Boiled Mutton or Lamb Chops; Beefsteak; Fresh Pork; Ham; Sweet-breads; Veal—Pork Relish—Frying—Calf’s or Pig’s Liver—Beef Liver—Egg Omelet—Frizzled Beef—Veal Cheese—Codfish Relish—Another—Salt Herrings 50

      CHAPTER IX.

      PICKLES.

      General Directions—Sweet Pickles—To pickle Tomatoes; Peaches; Peppers; Nasturtions; Onions; Gherkins; Mushrooms; Cucumbers; Walnuts; Mangoes; Cabbage—To prepare Tomatoes for eating—Martinoes—Spiced Cucumber Pickles—Indiana Pickles—Cauliflower or Broccoli 52

      CHAPTER X.

      SAUCES AND SALADS.

      Milk and Egg Sauce—Drawn Butter—Mint Sauce—Cranberry Sauce—Apple Sauce—Walnut or Butternut Catsup—Mock Capers—Salad Dressing—Turkey or Chicken Salad—Lettuce Salad—Tomato Catsup 56

      CHAPTER XI.

      FISH.

      Oysters, Stewed; Fried; Scalloped; Broiled—Oyster Fritters—Oyster Omelet—Pickled Oysters—Roast Oysters—Scallops—Clams—Clam Chowder—Fish, Boiled; Broiled; Baked—Pickle for cold Fish 58

      CHAPTER XII.

      VEGETABLES.

      General Remarks—Potatoes—Old Potatoes—Potato Puffs—Sweet Potatoes—Green Corn—Succotash—Oyster-plant or Salsify—Egg-plant—Carrots—Beets—Parsnips—Pumpkin and Squash—Celery—Radishes—Onions—Tomatoes—Cucumbers—Cabbage and Cauliflower—Asparagus—Macaroni—Eggs 60

      CHAPTER XIII.

      FAMILY BREAD.

      General Remarks—Fine and unbolted Flour—Middlings—Kneading—Yeast: Hop and Potato; Potato; Hard—Bread: of fine Flour; of middling or unbolted Flour; raised with Water; Rye and Indian; Third; Rye; Oat-meal; Pumpkin; Apple; Corn-meal—Sweet Rolls of Corn-meal—Soda Biscuit—Yeast Biscuit—Potato Biscuit—Buns 64

      CHAPTER XIV.

      BREAKFAST AND SUPPER.

      General Supplies—Receipts for Corn-meal—Hominy—Rice—Economical Breakfast Dish—Biscuits of sour Milk and Flour—Pearl or cracked Wheat—Rye and Corn Meal—Oat-meal—Wheat Muffins—Sally Lunn, improved—Cream Griddle-cakes—Royal Crumpets—Muffins—Waffles—Drop-cakes—Sachem’s Head Corn-cake—Rice Waffles—A Rice Dish—To use cold Rice—Buckwheat Cakes—Cottage Cheese 70

      CHAPTER XV.

      PUDDINGS