Fried Potatoes 91
Pork and Beans 91
French Toast 92
Sandwiches 92
Stuffed Tomatoes 93
Shepherd's Pie 93
Scalloped Potatoes 93
PAOE
White Sauce 94
Cream Sauce 94
Baked Beans 95
Dripping 95
Caramel 96
Quick Icing for Cake 96
Chocolate Icing 97
Methods of Canning Fruit. 98
Preparation for Canning . . 97
Preserving 98
CHAPTER XIII.
Marketing :
Selection of Meat
.. 99
Beef
.. 99
Mutton . . .
.. 99
Lamb
... 99
Veal
.. 99
Pork
.. 100
Poultry . . .
.. 100
Turkeys. . .
. 100
Fish
. 100
Selection of Eggs 100
Milk . 101
Butter 101
" Flour 101
" Cereals 101
Tea and Coffee 101
" Spices 101
Canned Goods 101
Care of Food :
Meat 102
Poultry 102
Fish 102
Eggs 102
Milk 103
Butter 103
Table Service :
General Hints in Setting a
Table 105
Serving Food 105-106
Biscuits, Cake, etc 103
Cereals, etc 103
Flour and Sugar . . 103
Canned Goods 103
Fat 103
Leftovers 104
Points to consider in Plan-
ning Meals 107
CONTENTS.
CHAPTER
Caring for Invalids :
PAQB
Caring for Invalids 109
Invalid Cookery Ill
Barley Water .. Ill
Apple Water Ill
Flax Seed Tea Ill
Lemonade 112
Orange Water 112
Beef Juice 112
Beef Tea (i) 112
BeefTea(ii) 112
Beef Essence 112
Chicken Broth 113
XIV.
PAGE
Mutton Broth 113
Oatmeal Gruel. ... 114
Egg Soup 114
Albumen and Milk 114
Egg Nogg 114
Invalid Cookery 115
Orange Soup 115
Arrowroot Gruel 115
Rice Water and Jelly.. ... 115
Stewed Figs 115
Jellied Chicken 116
CHAPTER
The House and its Care :
Situation and Planning of
House 117
Various Rooms and their
Uses 118
The Sitting Room 118
The Dining Room 119
The Kitchen 119
Betlrooms 120
Bathroom 121
Division of Work in Hou.se 121
' Cleaning a Room 1-3
Care of the Cellar 124
Care of the Sink 124
Care of the Garbage Pail . 125
Care of the Refrigerator 125
Care of the Towel 126
Points to Remember 126
To Clean Wood 127
XV.
To Clean Brass 128
To Remove Paint 128
To Remove Stain on Basin
or Bath 128
To Remove Acid Stains. . . 128
ToRemovo Alkali Stains.. 128
To Remove Stains on
Marble 128
To Kill Moths.. 128
To Drive away Ants 129
To Drive away Water Bugs 129
To Clean Brushes 129
Dish Washing 130
(1 ) Preparation 130
(2) Equipment 130
(3) Colk'ctionof Equipment 130
(4) Order of Washing . . . 130
Rules for the Worker 131
CHAPTER XVI.
Tabus or MiAStmEMRNTS, Etc. :
MesHurementfl for Cooking 22
Tftble of Abbreviations.. .. 22
Table for use without Scales 22
CONTENTS.
Zl
CHAPTER XVIL
Laundry Work
Water 134
Soap 134
Removal of Stains 135
Use of Bleaching Powder. 138
Boiling Clothes 139
PAQB
Points to Remember in
Washing 139
Washing of Woollens 140
Washing of Colored Cottons 141
Preparation for Washing 141-142
CHAPTER XVIII.
Emergencies :
Cuts 143
Bruises 143
Sprains 143
Stings 143
Burns 144
Poisoning 144
Ventilation and Sanitation 145
CHAPTER XIX.
Tables of Reference ;
I
Chemical Composition of
Human body 148
Standard of Daily Diet
of a Laboring Man at
moderate muscular work 148
Time of Digestion . . 149
Table of Comparative
Digestibility 149
Composition of some
Common Vegetables ... 150
Composition of some
Roots and Tubers.. .. 150
Composition of some
Pulses or Legumes 150
Composition of Bread from
Wheat and Maize 151
Percentage of Starch in
Vegetable Foods 152
Oatmeal 152
Composition of Edible Por-
tion of Eggs 152
Page 2
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fried Potatoes 91
Pork and Beans 91
French Toast 92
Sandwiches 92
Stuffed Tomatoes 93
Shepherd's Pie 93
Scalloped Potatoes 93
PAOE
White Sauce 94
Cream Sauce 94
Baked Beans 95
Dripping 95
Caramel 96
Quick Icing for Cake 96
Chocolate Icing 97
Methods of Canning Fruit. 98
Preparation for Canning . . 97
Preserving 98
CHAPTER XIII.
Marketing :
Selection of Meat
.. 99
Beef
.. 99
Mutton . . .
.. 99
Lamb
... 99
Veal
.. 99
Pork
.. 100
Poultry . . .
.. 100
Turkeys. . .
. 100
Fish
. 100
Selection of Eggs 100
Milk . 101
Butter 101
" Flour 101
" Cereals 101
Tea and Coffee 101
" Spices 101
Canned Goods 101
Care of Food :
Meat 102
Poultry 102
Fish 102
Eggs 102
Milk 103
Butter 103
Table Service :
General Hints in Setting a
Table 105
Serving Food 105-106
Biscuits, Cake, etc 103
Cereals, etc 103
Flour and Sugar . . 103
Canned Goods 103
Fat 103
Leftovers 104
Points to consider in Planning Meals 107
CHAPTER Caring for Invalids :
PAQB
Caring for Invalids 109
Invalid Cookery Ill
Barley Water .. Ill
Apple Water Ill
Flax Seed Tea Ill
Lemonade 112
Orange Water 112
Beef Juice 112
Beef Tea (i) 112
BeefTea(ii) 112
Beef Essence 112
Chicken Broth 113
PAGE
Mutton Broth 113
Oatmeal Gruel. ... 114
Egg Soup 114
Albumen and Milk 114
Egg Nogg 114
Invalid Cookery 115
Orange Soup 115
Arrowroot Gruel 115
Rice Water and Jelly.. ... 115
Stewed Figs 115
Jellied Chicken 116
CHAPTER The House and its Care : Situation and Planning of
House 117
Various Rooms and their
Uses 118
The Sitting Room 118
The Dining Room 119
The Kitchen 119
Betlrooms 120
Bathroom 121
Division of Work in Hou.se 121
' Cleaning a Room 1-3
Care of the Cellar 124
Care of the Sink 124
Care of the Garbage Pail . 125 Care of the Refrigerator 125
Care of the Towel 126
Points to Remember 126
To Clean Wood 127
To Clean Brass 128
To Remove Paint 128
To Remove Stain on Basin
or Bath 128
To Remove Acid Stains. . . 128 ToRemovo Alkali Stains.. 128 To Remove Stains on
Marble 128
To Kill Moths.. 128
To Drive away Ants 129
To Drive away Water Bugs 129
To Clean Brushes 129
Dish Washing 130
(1 ) Preparation 130
(2) Equipment 130
(3) Colk'ctionof Equipment 130
(4) Order of Washing . . . 130 Rules for the Worker 131
CHAPTER XVI. Tabus or MiAStmEMRNTS, Etc. :
MesHurementfl for Cooking 22 Tftble of Abbreviations.. .. 22
Table for use without Scales 22
Zl
CHAPTER XVIL
Laundry Work
Water 134
Soap 134
Removal of Stains 135
Use of Bleaching Powder. 138
Boiling Clothes 139
PAQB
Points to Remember in
Washing 139
Washing of Woollens 140
Washing of Colored Cottons 141 Preparation for Washing 141-142
CHAPTER XVIII.
Emergencies :
Cuts 143
Bruises 143
Sprains 143
Stings 143
Burns 144
Poisoning 144
Ventilation and Sanitation 145
CHAPTER XIX.
Tables of Reference ;
Chemical Composition of
Human body 148
Standard of Daily Diet
of a Laboring Man at
moderate muscular work 148
Time of Digestion . . 149
Table of Comparative
Digestibility 149
Composition of some
Common Vegetables ... 150 Composition of some
Roots and Tubers.. .. 150 Composition of some
Pulses or Legumes 150
Composition of Bread from
Wheat and Maize 151
Percentage of Starch in
Vegetable Foods 152
Oatmeal 152
Composition of Edible Portion of Eggs 152