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| 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 |
