| THE HOUSEWIFE’S LIBRARY: Many Volumes in One. Furnishing The Very Best Help in All the Necessities, Intricacies, Emergencies and Vexations that Puzzle a Housekeeper in Every Department of Her Duties in the Home. Household Management. Domestic Cookery, Home Furnishing, Home Decoration, Polite Deportment, Trying Emergencies, Care of Children, Games, Amusements, Etc., General Hints. Very Skillfully Prepared by a Skilled Corps of Experts in the Different Departments. Appropriately Illustrated. Published in 1883 by Hubbard Bros., Publishers. 8” x 5” cloth hardcover. “Appropriately Illustrated” with color plates and black and white text illustrations. 644 pages.
Condition: Exterior has wear as shown. Cloth is split along entire rear joint leaving rear board a bit loose but not detached. Both inner hinges are cracked. No torn, loose or missing pages, but careful handling is recommended Faint moisture blemish in the lower outer corner of pages in the first half of the book, restricted to margin and does not affect text or illustrations. No musty smells.
NOTE: I recently acquired a wonderful collection of antique cookbooks, receipts books, etc. Some I have offered on eBay already. Some are currently at auction right now, while still others are waiting to be auctioned in coming days and weeks. If you love to collect these old volumes of cookery, "domestic economy," formularies, etc., I urge you to visit my auctions frequently to see what each new day brings. Thank you for your interest in my books.
DESCRIPTION:
Here is an informative, richly detailed and beautifully illustrated guide to Victorian living – everything a young housewife of the 1880s would need to know to run a fashionable, respectable household and raise a virtuous, well-mannered family.
THE HOUSEWIFE’S LIBRARY was designed to be “many volumes in one.” There are sections on Victorian cookery, domestic life, home décor, daily etiquette and deportment, child rearing, and more. The cookery section alone contains nearly 800 individual recipes for meats, poultry and game, fish, vegetables, pastries, desserts and more. Meanwhile, the “Home Decoration” section has chapters on elegant flooring, walls, ceilings, and stained glass windows. There are chapters on indoor and outdoor “portable decoration,” such as furniture, lighting, aquariums, aviaries and window gardens. Also on games and amusements for indoors and outside. There are even chapters on period handcrafts, such as ladies’ fancywork.
The Preface states:
Many books are epitomized in this one volume. Cooking, Furnishing, Management, Etiquette, Games, Emergencies, Care of Children, and every other desirable domestic topic, on which volumes have been written, find treatment here. It is indeed a HOUSEWIFE’S LIBRARY. It furnishes “many volumes in one.”
Its contents are arranged for ready reference. The nine departments are believed to cover every phase of the housewife’s wants … Nor is it a mere recipe book. It does not simply tell what to do and how to act; it seeks to build from the foundation laid deeply in the nature of things … Illustrations have been freely employed because of their undoubted helpfulness. But the plan of making the language of the book so plain that all obscurity may be dispelled has been steadily adhered to. It is both complete and clear.
The Housewives of America aspire to the best things in their homes. This HOUSEWIFE’S LIBRARY will prove a splendid helper to their progress.
This book features a beautiful binding adorned with “gilt and black” decoration characteristic of gift books of the 1880s. Inside, the pages are elegantly illustrated with full-page chromolithographic color plates and numerous text illustrations.
You won’t want to miss this treasury of Victorian style and sensibility. It is a very rare title and original editions are hard to come by.
To give you a more complete idea of what you’ll find in the pages of THE HOUSEWIFE’S LIBRARY, I have furnished some helpful details below, starting with a thorough summary of the book’s contents (I even made sure to include the many individual recipes from the cookery section). You can also see some of the hundreds of illustrations found in the book.
I hope you’ll take a few moments to have a look.
CONTENTS ARE:
PART ONE ~ DOMESTIC COOKERY
CHAPTER ONE – THE ART OF COOKING.
CHAPTER TWO – SOUP STOCK, SOUPS, ETC. – General Suggestions on Soup Stock and Soup Meat, How to Prepare Them, How to Enrich Them, Thickening Soup, Coloring Soup, Flavoring Soup, Etc. Thirty-Two Recipes for Soups and Incidental Preparations: Beef Soup * Beef Soup #2 * Beef Soup with Okra * Corned Beef Soup * Ox-Tail Soup * Mutton Broth * Vegetable Soup * Bean Soup * Black Bean Soup * Tomato Soup * Tomato Soup #2 * Green Pea Soup * Dried Split Pea Soup * Corn Soup * Onion Soup * Mock-Turtle Soup * Mock Turtle Soup #2 * Gumbo Soup * Southern Gumbo Soup * Julienne Soup * Macaroni or Vermicelli Soup * White Soup * Turkey Soup * Chicken Soup * Lobster Soup * Clam Soup * Portable Soup * Fluid Beef * Meatballs for Soup * Browned Flour for Soups * Home-made Noodles, a subst. for vermicelli * Drop dumplings
CHAPTER THREE – FISH, OYSTER, ETC. – Hints Concerning Fish – Tests of Freshness, How to Clean, How to Dress, How to Boil Fish, How to Bake Fish, Etc. – Fifty-Three Recipes for Cooking Fish, Oysters, Etc., and for Incidental Preparations: Broiled Shad * Baked Shad * Halibut Cutlets * Baked Cod or Halibut * Boiled Halibut * Boiled Rockfish * White Fish * Broiled Salmon * Smoked Salmon, Broiled * Boiled Salmon * Baked Salmon with Cream Sauce * Salmon Steaks or Cutlets Fried * Pickled Salmon * Fried Perch * Fried Trout * Stewed Trout * Fried Catfish * Fried Eels * Fish Chowder * New England Clam Chowder * Fish Balls * Stewed Oysters * Maryland Stewed Oysters * Panned Oysters * Roasted Oysters * Oyster Toast * Cream Oysters * Broiled Oysters * Fried Oysters * Neetmok Oysters * Spiced or Pickled Oysters * Oyster Omelette * Scalloped Oysters #1 * Scalloped Oysters #2 * Oyster Pie * Oyster Patties * Oyster Macaroni * Boiled Lobster * Deviled Lobster * Stewed Lobster * Lobster Patties * Terrapins * Mock Terrapin * Scalloped Crab * Soft Shell Crabs * Deviled Clams * Stewed Clams * Clam Chowder * Scallops * Bread Stuffing #1 * Bread Stuffing #2 * Cleaning a Shad * Soaking Salt Fish * Fish in Season
CHAPTER FOUR ~ POULTRY AND GAME – General Remarks on Poultry and Game – How to Select, Preparation for Boiling, for Roasting, Etc – Thirty-One Recipes for Poultry and Game: Roast Turkey * Boiled Turkey * Boned Turkey * Roast Chicken * Stewed Chicken * Broiled Chicken * Fricasseed Chicken * Fried Chicken * Chickens Fried with Rice * Chicken Pie * Chicken Pot-Pie * Pressed Chicken * Jellied Chicken * Roast Goose and Duck * Canvasback Duck * Roast Pigeons * Roast Snipe * Roast Partridges, Pheasants or Quails * Quail on Toast * Fried Rabbit * Roast Rabbit * Broiled Steaks of Venison * Game or Poultry in Jelly * Gravy for Poultry * Potato Stuffing * Oyster Stuffing * Stuffing for Boiled Chicken * Capons * Keeping Game
CHAPTER FIVE ~ MEATS – How to Select Beef – Choice Roasting Pieces, Steaks, Boiling Pieces, Soup Pieces, Etc. – How to Roast, Broil and Boil Beef – Nineteen Recipes for Cooking Beef: Roast Beef * Roast Beef with Yorkshire Pudding * Beef a la Mode * Spiced Beef * Savory Beef * Minced Beef * Deviled Beef * Curried Beef * Beef Hash * Beef Stew * Boiled Corned Beef * Stewed Shin of Beef * Boiled Tongue * Baked Heart * Broiled Beefsteak * Beefsteak with Onions * Beefsteak and Tomatoes * Stuffed Beefsteak * Beefsteak Pudding
CHAPTER FIVE, CONTINUED ~ VEAL – Choosing Veal, For Roasting, For Stewing – The Head, Feet, Kidneys, Sweet Breads, Etc. – General Usefulness - Twenty-One Recipes for Cooking Veal: Roast Veal * Pot-Roasted Veal * Boiled Fillet * Veal Stew * Veal Hash * Veal Pie * Veal Pot Pie * Veal Loaf * Veal with Oysters * Veal with Peas * Cutlets in Cracker * Cutlets Broiled * Pressed Veal * Minced Veal * Veal Scallops * Calf’s Liver or Heart * Broiled Sweet Breads * Stewed Sweet Breads * Broiled Kidneys * Calf’s Tongue
CHAPTER FIVE, CONTINUED ~ MUTTON AND LAMB – Choosing Mutton and Lamb, For Roasting, For Boiling; Cutlets, Suitable Vegetables, Etc – Thirteen Recipes for Mutton and Lamb: Roast Mutton * Boiled Leg of Mutton * Mutton Dressed like Venison * Broiled Mutton Chops * Mutton and Green Peas * Irish Stew * Boiled Leg of Lamb * Roast Lamb * Lamb Stewed in Butter * Saddle of Lamb * Broiled Lamb Chops * Breaded Lamb Chops * Lamb Steaks, Fried
CHAPTER FIVE, CONTINUED ~ PORK – Pork Requires Careful Choosing – Needs Thorough Cooking – Nineteen Recipes for Cooking Pork: Roast Pig * Roast Pork * Roast Spare Rib * Leg of Pork Roasted * Baked Pork Tenderloins * Pork Cutlets * Boiled Ham * Baked Ham * Glazed Ham * Ham and Eggs * Ham or Tongue Toast * Broiled Salt Pork * Bacon Broiled or Fried * Fried Sausage * Baked Sausages * Sausage Meat * Scrappel * Boiled Pork * Souse
CHAPTER SIX ~ VEGETABLES – Vegetables Should Be Fresh – How to Wash and Preserve – How to Cook Well, and Importance of So Doing – Suitable Pots for Cooking Vegetables – Vegetables Suitable to Certain Meats – Fifty-Five Recipes for Cooking Vegetables: Boiled White Potatoes * Roasted White Potatoes * Potatoes Roasted with Meat * Mashed Potatoes * Stewed Potatoes * Fried Potatoes * Saratoga Potatoes * Potato Cakes * Boiled Sweet Potatoes * Roasted Sweet Potatoes * Fried Sweet Potatoes * Stewed Tomatoes * Broiled Tomatoes * Fried Tomatoes * Tomatoes Baked Whole * Baked Sliced Tomatoes * Tomatoes a la Crème * Boiled Green Corn * Baked Corn * Lima Beans * Succotash * String Beans * Boiled Beans * Baked Beans * Boiled Green Peas * Boiled Asparagus * Boiled Beets * Boiled Turnips * Boiled Onions * Fried Onions * Boiled Leeks * Boiled Squash * Fried Squash * Boiled Parsnips * Fried Parsnips * Fried Egg-Plant * Fried Eggplant #2 * Baked Egg Plant * Boiled Cabbage * Boiled Cauliflower * Cabbage a la Cauliflower * Boiled Spinach * Boiled Greens * Stewed Celery * Boiled Artichokes * Broiled Mushrooms * Stewed Mushrooms * Boiled Rice * Boiled Hominy * Stewed Macaroni * Baked Macaroni * Macaroni with Tomatoes * Sliced Cucumbers * Stewed Oyster Plant * Mock Fried Oysters
CHAPTER SEVEN ~ SALADS AND SAUCES – Salads Defined – How Dressed, Combined, and Served – Sauces Defined – Their Uses and Composition – How to Prepare Ingredients for Salads, What Vegetables to Employ, Freshness, Excellence, Etc. – Forty-Six Recipes for Salads and Sauces: Coldslaw * Coldslaw #2 * Maryland Coldslaw * Cabbage Salad * Lettuce Salad * Potato Salad #1 * Potato Salad #2 * Chicken Salad * Chicken Salad #2 * Lobster Salad * Salmon Salad * Mixed Mustard * Plain Horseradish * Horseradish Sauce * Tomato Sauce * Tomato Sauce #2 * Chili Sauce * Celery Sauce * Mint Sauce * Doherty’s Description * Asparagus Sauce * Mushroom Sauce * Caper Sauce * Cranberry Sauce * Strawberry Sauce * Lemon Sauce * Lemon Sauce #2 * Vanilla Sauce * Venison Sauce * Anchovy Sauce * Lobster Sauce * Oyster Sauce * Plain French Dressing * Mayonnaise Sauce * Mayonnaise Sauce #2 * Butter Sauce * Brown Butter Sauce * Drawn Butter Sauce * Boiled Egg Sauce * White Sauce * White Sauce #2 * Cream Sauce * Brandy Sauce * Wine Sauce * Hard Sauce * Sauces in General
CHAPTER EIGHT ~ CROQUETTES AND FRITTERS – Croquettes Defined – Fritters Defined – Uses of Both – Twenty-Four Recipes for Croquettes and Fritters: Rice Croquettes * Hominy Croquettes * Potato Croquettes * Oyster Plant Croquettes * Chicken Croquettes * Veal Croquettes * Oyster Croquettes * Lobster Croquettes * Plain Fritters * Bread Fritters * Potato Fritters * Corn Fritters * Hominy Fritters * Rice Fritters * Parsnip Fritters * Fruit Fritters * Apple Fritters * Currant Fritters * Oyster Fritters * Clam Fritters * Cream Fritters * French Fritters * Spanish Fritters * Venetian Fritters
CHAPTER NINE ~ EGGS – Nutritious Value of Eggs – Test of Freshness – Pacing Eggs – Preserving Eggs – Twenty-Eight Ways of Cooking Eggs: Boiled Eggs * Boiled Eggs with Sauce * Poached Eggs * Poached Eggs with Ham Sauce * Poached Eggs a la Crème * Steamed Eggs * Whirled Eggs * Eggs a la Mode * Baked Eggs * Baked Eggs #2 * Eggs sur le Plat * Scrambled Eggs * Scrambled Eggs with Ham * Toasted Eggs * Egg Toast * Egg Baskets * Fricasseed Eggs * Curried Eggs * Plain Omelet * Baked Omelet * Omelet a la Mode * Cheese Omelet * Meat or Fish Omelet * Omelet with Oysters * Egg Sandwiches * Deviled Eggs * Pickled Eggs * Egg Balls
CHAPTER TEN ~ BREAD, BISCUIT, HOT CAKES, ETC. – Essentials to Making Good Bread; How to Know Good Flour; Yeast; Raising Bread; Baking Bread - Seventy-Three Recipes for Bread: Wheat Bread * Potato Bread * Salt Rising Bread * Milk Bread * Vienna Bread * Rye Bread * Brown Bread * Boston Brown Bread * Corn Bread * Graham Bread * Rice Bread * Unleavened Bread * Dry Toast * Buttered Toast * Egg Toast * French Toast * Milk Toast * Cream Toast * Sally Lunn * Sally Lunn #2 * Johnny Cake * Hoe Cake * Scotch Short-Cake * Pumpkin Bread * Pone * Barley Bread * Plain Rolls * English Rolls * Breakfast Rolls * French Rolls * Vienna Rolls * Parker House Rolls * Geneva Rolls * Potato Biscuit * Light Biscuit * Soda Biscuits * Tea Biscuit * Cream Biscuits * Graham Biscuits * Maryland Biscuits * Yorkshire Biscuits * Short Biscuits * Flavored Biscuits * Tea Rusk * Sweet Rusk * Buns * Hot Cross Buns * Muffins * Muffins #2 * Rice Muffins * Hominy Muffins * Bread Muffins * Graham Muffins * Corn Muffins * Crumpets * Raised Waffles * Quick Waffles * Rice Waffles * Buckwheat Cakes * Graham Griddle Cakes * Flannel Cakes * Flannel Cakes #2 * Rice Cakes * Rice Cakes #2 * Hominy Cakes * Sour Milk Cakes * Indian Griddle Cakes * Slapjacks * Brewer’s Yeast * Hop Yeast * Patent Yeast * Potato Yeast * Yeast Cakes * Compressed Yeast
CHAPTER ELEVEN ~ PASTRY AND PUDDINGS – Care in Ingredients and Manipulation Essential; Keep Ingredients Cool; Mix Quickly; How to Shorten; How to Roll; The Filling; The Baking – Seventy-Nine Recipes for Pastry and Puddings: Pie Crust * Pie Crust Glaze * Puff Paste * Paste Shells * Apple Pie * Apple Meringue Pie * Peach Meringue Pie * Peach Pie * Gooseberry Pie * Cherry Pie * Rhubarb Pie * Pumpkin Pie * Sweet Potato Pie * Custard Pie * Lemon Pie * Orange Pie * Cream Pie * Cocoanut Pie * Cheesecake Pie * Mince Pie * Tarts * Pineapple Tart * Tea Baskets * Strawberry Short-cake * Strawberry Shortcake #2 * Batter Pudding * Apple Batter Pudding * Suet Pudding * Suet Pudding #2 * Hasty Pudding * Baked Hasty Pudding * Minute Pudding * Corn Pudding * Farina Pudding * Plain Tapioca Pudding * Tapioca and Apple Pudding * Vermicelli Pudding * Sago Pudding * Arrowroot Pudding * Cocoanut Pudding * Cocoanut Pudding #2 * Rice Pudding * Rice Pudding #2 * Cottage Pudding * Rennet Pudding * Lemon Pudding * Orange Pudding * Apple Pudding * Bread Pudding * Fruit Bread Pudding * Delmonico Pudding * Almond Pudding * Cup Custard * Rice Custard * Chocolate Custard Abcxs * Chocolate Pudding * Baked Indian Pudding * Queen’s Pudding * Brown Betty * Poor Man’s Plum Pudding * English Plum Pudding * Spice Pudding * Paradise Pudding * Jelly Pudding * Cabinet Pudding * Delicious Pudding * Birds Nest Pudding * Snow Pudding * Cherry Pudding * Blackberry Mush * Roley Poley * Berry or Fruit Puddings * German Puffs * Indian Puffs * White Puffs * Oak Balls * Apple Dumplings * Peach Dumplings * Lemon Dumplings
CHAPTER TWELVE ~ CREAMS, JELLIES, AND LIGHT DESSERTS – Light Desserts for Home Use; Frozen Preparations; Freezers; How to Freeze Creams, etc.; How to Turn Out the Molds; Whipped Creams, Jellies, etc. – Forty-Five Recipes for Creams, Jellies, Blanc-Manges, etc.: Vanilla Ice Cream * Lemon Ice Cream * Orange Ice Cream * Chocolate Ice Cream * Strawberry Ice Cream * Raspberry Ice Cream * Peach Ice Cream * Pineapple Ice Cream * Orange Water Ice * Lemon Water Ice * Tutti Frutti * Frozen Fruits * Whipped Cream * Italian Cream * Syllabub * Spanish Cream * Tapioca Cream * Orange Cream * Pink Cream * Chocolate Bavarian Cream * Turret Cream * Velvet Cream * Calf’s Foot Jelly * Wine Jelly * Wine Jelly #2 * Jelly Oranges * Apple Jelly * Peach Jelly * Lemon Jelly * Orange Jelly * Orange Trifle * Orange Dessert * Apple Snow * Floating Island * Blanc-Mange * Tapioca Blanc mange * Cornstarch Blancmange * Chocolate Blancmange * Neapolitan Blancmange * Peach Meringue * Charlotte Russe * Charlotte Russe #2 * Chocolate Charlotte Russe * Figs a la Genevieve * Biscuit Glace
CHAPTER THIRTEEN ~ CAKES AND CAKE-BAKING – Best Materials Requisite for Cake-Making – What They Should Be – Weighing and Measuring Ingredients – How to Mix Cake – Fruits and Flavors for Cake – How to Bake Cake – How to Test It – How to Keep It – How to Ice It – Ninety-Seven Recipes for Cakes: Loaf Dutch Cake * Bread Cake * Cinnamon Bun * Soft Molasses Cake * Gingerbread * Ginger Snaps * Cookies * Small Sugar Cakes * Knickerbocker Cakes * Scotch Wafers * Shrewsbury Cakes * Soft Cookies * Apees * Cinnamon Cakes * Lemon Cakes * Seed Cakes * Walnut Cakes * Jumbles * Currant Jumbles * Cocoanut Cookies * Doughnuts * Raised Doughnuts * Crullers * French Straws * Love Knots * 1-2-3-4 Cake * Tea Cake * Cider Cake * Puff Cake * Pinafore Cake * Cork Cake * Poor Man’s Cake * Moravian Cake * Silver Cake * Gold Cake * Lincoln Cake * Washington Cake * Pound Cake * White Pound Cake * Sponge Cake * Almond Sponge Cake * Cream Sponge Cake * Snow Cake * Spice Cake * Spice Cake #2 * Coffee Cake * Wine Cake * Fig Cake * Walnut Cake * Hickory Nut Cake * Cocoanut Cake * New Year’s Cake * Currant Cake * Citron Cake * Plum Cake * Fruit Cake * Wedding Cake * Black Cake * Farmer’s Fruit Cake * Chocolate Cake * Chocolate Cake #2 * Chocolate Cake #3 * Jelly Cake * Jelly Roll * Peach Cake * Pineapple Cake * Cocoanut Cake * White Mountain Cake * Delicate Cake * Cream Cake * Orange Cake * Ice Cream Cake * Union Cake * Marble Cake * Watermelon Cake * Neapolitan Cake * Angel’s Food Cake * Macaroons * Chocolate Macaroons * Cream Pufs * Kisses * Chocolate Kisses * Cocoanut Steeples * Meringues * Lady Fingers * Lady Fingers #2 * Eclairs a la Crème * Icing for Cakes * Orange Icing * Lemon Icing * Chocolate Icing * Almond Icing * Banana Icing * Cocoanut Frosting * Cooked Frosting
CHAPTER FOURTEEN ~ FRESH FRUITS AND NUTS _ Value of Fresh Fruit on the Table – Abundance of Fruits – Nutritive Value of Fruits – Where to Gather and How to Store Fruits – Twenty-Two Recipes for Serving Fresh Fruits and Nuts: Watermelons * Nutmegs * Pineapples * Oranges * Orange and Cocoanut * Sliced Peaches * Stewed Peaches * Frosted Peaches * Fried Peaches * Baked Apples * Apple Sauce * Apple with Lemon * Apple Float * Transparent Apple * Baked Pears * Quinces * Bananas and Cream * Fried Bananas * Stewed Rhubarb * Crystallized Fruit * Candied Fruits * Nuts
CHAPTER FIFTEEN ~ JELLIES, JAMS AND PRESERVES - Fruit for Jellies, Jams and Preserves – How Prepared – Proper Sugar to Use – Quantity of Sugar Needed – Suitable Preserving Kettles – What Not to Use – The Fire – Cans and Jars - Where Stored – Molding the Jelly – The Jelly-Bag – Straining Jelly – Covering Jelly – Forty-Four Recipes for Jellies, Jams and Preserves: Currant Jelly * Currant Jelly #2 * Currant Jelly without cooking * Black Currant Jelly * White Currant Jelly * Apple Jelly * Apple Jelly #2 * Crab Apple Jelly * Quince Jelly * Grape Jelly * Barberry Jelly * Raspberry Jelly * Apple Marmalade * Quince Marmalade * Pear and Quince Marmalade * Pineapple Marmalade * Orange Marmalade * Grape Marmalade * Peach Marmalade * Cherry Jam * Blackberry Jam * Raspberry Jam * Barberry Jam * Strawberry Jam * White Currant Jam * Damson Jam * Neetmok Jam * Green Gage Jam * Preserved Peaches * Preserved Peaches #2 * Preserved Quinces * Pineapple Preserves * Preserved Pears * Watermelon Rind Preserves * Preserved Citron * Preserved Strawberries * Preserved Cherries * Damson Preserves * Green Gage Preserves * Strawberries in Wine * Grapes in Brandy * Brandy Peaches * Spiced Peaches * Apple Butter * Peach Butter
CHAPTER SIXTEEN ~ CANNED FRUIT AND VEGETABLES
CHAPTER SEVENTEEN ~ PICKLES AND CATSUPS – Pickles More Popular Than Wholesome – Greening Pickles – What Kettles and Jars Should Not Be Used in Pickling – Choosing the Fruit, Spices, Etc – How to Keep Pickles – Catsups, How Made – Thirty-Three Recipes for Pickles and Catsups: Cucumber Pickles * Cucumber Pickles #2 * Pickled Onions * Pickled Onions #2 * Pickled Garlic and Eschalots * Pickled Nasturtiums * Pickled Watermelon * Pickled Walnuts * Pickled Red Cabbage * Pickled Mushrooms * Pickled Beets * Pickled Peppers * Pickled Bell Peppers * Pepper Hash * Flint Pickles * East India Pickle * French Pickle * Piccallily * Chow Chow * Sweet Pickles * Sweet Tomato Pickles * Tomato Catsup * Tomato Catsup #2 * Green Tomato Catsup * Chili Sauce * Tomato Soy * Grape Catsup * Walnut Catsup * Walnut Catsup #2 * Oyster Catsup * Oyster Catsup #2 * Mushroom Catsup * Mushroom Catsup without Spice
CHAPTER EIGHTEEN ~ BEVERAGES – Hints on Home Beverages – Use Good Materials – What Tea Is - Kinds of Tea – Its Value as a Beverage – Kinds of Coffee – Adulterations of Coffee – How to Get it Pure – How to Retain Its Flavor – The Coffeepot – Chocolate and Its Preparation – Other Beverages – Thirty-Three Recipes for Beverages: Tea * Iced Tea * Tea a la Russe * Coffee * Iced Coffee * Café Noir * Meringued Coffee * Frothed Café au Lait * Chocolate * Frothed Chocolate * Choca * Broma * Breakfast Cocoa * Cocoa Shells * Lemonade * Concentrated Lemonade * Portable Lemonade * Egg Nog * Roman Punch * Milk Punch * Currant and Raspberry Shrub * Currant Wine * Raspberry Wine * Raspberry Brandy * Raspberry Vinegar * Cherry Brandy * Sherbet * Ginger Beer * Spruce Beer * Quick Beer * Imperial * Mead
CHAPTER NINETEEN ~ CANDIES – Care Needed to Cook Candy – When Cooked Enough – Flavoring, Cooling and Pulling – Twenty-One Recipes for Candy: Molasses Candy * Butter Scotch * Ice Cream Candy * Cream Candy * Cocoanut Candy * Almond Candy * Candied Nuts and Fruits * Chocolate Caramels * Chocolate Caramels #2 * Lemon Taffy * Butter Taffy * Cream Chocolates * Chocolate Creams * Cream Walnuts * Cream Dates * Peanut Candy * Philadelphia Groundnut Cakes * Gum Drops * Jujube Paste * Fig Paste * Peppermint Drops
CHAPTER TWENTY – INVALID DIET
CHAPTER TWENTY-ONE – MODERN FACILITIES FOR COOKING – The Modern Gas Stove – Oil Stoves – Kitchen Utensils
CHAPTER TWENTY-ONE – INCIDENTAL HELPS
PART TWO – HOUSEHOLD MANAGEMENT
CHAPTER ONE – MARKETING
CHAPTER TWO – CARVING: The Art of Carving * Requisites * Carving Turkey, Chicken, Ducks, Geese, Small Birds, Beef, Mutton, Lamb, Venison, Ham, Pig, Rabbit, Steaks, Fish, Tongue and Calf’s Head
CHAPTER THREE – SERVING MEALS: Methods of Serving Meals * Russian, English, French, and American Styles * Tables * Table Cloths * Napkins and Decorations * Finger-Bowls * Due Ceremony * What to Avoid * Garnishes * Royal Displays
CHAPTER FOUR ~ THE BILL OF FARE: Bills of Fare Needed * Edibles in Season * What to Have For Breakfast, Dinner, Luncheon, Tea, and Supper * Plain Luncheons * Plain Dinners * Quantities Needed * Odd Bills of Fare
CHAPTER FIVE ~ TABLE LINEN: Varieties of Table Linen * Fancy Folding of Napkins
CHAPTER SIX ~ WORK AND HELP: The Domestic Struggle * “Flats” * Regularity * Forethought * Supervision * Accountability * Kitchens * Convenience * Kitchen Company * General Hints
CHAPTER SEVEN ~ VENTILATION: Ventilation Needed * How to Get It * By Windows * By a Shaft * With the Heat * Facts and Figures
CHAPTER EIGHT ~ WARMING: Bonfires * Fireplaces * Franklin Stoves * Grates * Low-Down Grates * Modern Stoves * Heaters * Gas Stoves
CHAPTER NINE ~ ILLUMINATION
CHAPTER TEN ~ SANITARY CONDITIONS: Insidious Causes of Illness * Sewer Gases * “Traps,” Ventilating Pipes, Etc * Filtering Water * Bad Cellars * Drainage * Syphoning Traps * Germicide * Weather Strips, Etc
PART THREE – HOME FURNISHING
CHAPTER ONE ~ HOME FURNISHING: Standard Furniture * Art Furniture * Combination Furniture
PART FOUR – HOME DECORATION
CHAPTER ONE ~ FIXED INTERNAL DECORATIONS: Elegant Flooring * Beautiful Walls * Beautiful Ceilings * Stained Glass Windows
CHAPTER TWO ~ PORTABLE INTERNAL DECORATIONS: Carvings, Pictures and Curtains * Decorations from Nature * Ladies’ Handiwork
CHAPTER THREE ~ EXTERIOR DECORATIONS
PART FIVE – POLITE DEPORTMENT
Where to Look for Models * The Real Gentleman and Lady * Personal Habits * Habits of Speech * Affectation * Dress * Mourning Attire * Perfumes * Politeness at Home * A Domestic Picture * Away from Home * Introductions * Salutations and Greetings * Hand-shaking * Undue Familiarity * Conversation * Formal Calls * Visiting * Receptions * Dinners * After Dinner * Marriage Anniversaries * Courtship * Weddings * Public Places * Traveling * Correspondence * Notes * Acceptance * Regrets * Notes of Introduction
PART SIX ~ CARE OF CHILDREN
CHAPTER ONE ~ HEREDITARY INFLUENCES
CHAPTER TWO ~ FIRST CARE OF A CHILD
CHAPTER THREE ~ SUITABLE CLOTHING
CHAPTER FOUR ~ SUITABLE FOOD
CHAPTER FIVE ~ VALUE OF SUNSHINE
CHAPTER SIX ~ GOOD VENTILATION
CHAPTER SEVEN ~ TREATMENT OF AILINGS
CHAPTER EIGHT ~ BAD HABITS
CHAPTER NINE ~ HORRIBLE STORIES
CHAPTER TEN ~ SOOTHING SIRUPS
CHAPTER ELEVEN ~ TEETHING
CHAPTER TWELVE ~ EARLY SCHOOLING
CHAPTER THIRTEEN ~ PHYSICAL DEVELOPMENT
CHAPTER FOURTEEN ~ HOME GOVERNMENT
PART SEVEN ~ TRYING EMERGENCIES
CHAPTER ONE ~ WHAT TO DO FIRST
CHAPTER TWO ~ EMERGENCY BY SICKNESS OR ACCIDENT
CHAPTER THREE ~ EMERGENCY BY FIRE
CHAPTER FOUR ~ EMERGENCY BY RAILROAD CASUALTY
PART EIGHT ~ GAMES, AMUSEMENTS, ETC.
CHAPTER ONE ~ OUT-DOOR GAMES
CHAPTER TWO ~ BOARD GAMES
CHAPTER THREE ~ CARD GAMES
CHAPTER FOUR ~ MENTAL GAMES
PART NINE ~ GENERAL HINTS
REMEMBER FOLKS, THIS IS AN 1883 ORIGINAL. THIS BOOK IS 129 YEARS OLD!!!
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