Some people who own solid smaU silver
lock it np except upon rare occasions, and
use only plated ware when en families affirm-
ing that the peace of mind thus gained is
worth more than the luxury of using real
silver. In this matter every one must judge
for herself; but if a vote were taken the
chances are that those who use the solid sil-
ver would testify that its care costs them very
little time or thought. The simple expedient
of counting it two or three times a week is
generally sufficient to insure its safety, and
the duty of carrying it up-stairs at night is
too trifling to deserve mention.
Those who have ever been so fortunate as
to possess plated silver vegetable dishes or a
soup tureen w^ould never willingly use those
of china. Not only do the silver vessels
keep their contents hot, but they are not
breakable, and a dent may be remedied at a
small cost. They are not hard to keep clean.
A plunge into clean scalding water, and a
quick wiping afterwards, whenever they have
802
LINEN AND SILVER
been used, with an occasional rubbing with a
piece of flannel or chamois-skin, will gener-
ally keep them bright.
Whenever silver, solid or plated, needs a
thorough cleaning, electro-silicon may be
used ; and after the scouring has been done
with a brush dipped in the powder, the
pieces should be rinsed oflf in scalding water
containing a little ammonia, and well rubbed
with flannel. Even the most tarnished silver
may be brightened by this means.
803
INDEX
Anchovy toast, 138.
Apples and bacon, 81.
Apples, ineringued, 227.
Apricot fritters, 211.
Asparagus biscuit, 144.
Asparagus with eggs, 213.
Baked mince, 62.
Bananas, baked, 1 30.
Bananas, fried, 211.
Beef d la mode^ 219.
Beef, crisped smoked, 55.
Biscuit, breakfast, 84.
Biscuit, brown, 66.
Biscuit, cheese, 136.
Biscuit, lunch, 133.
Biscuit, quick, 64.
Biscuit, rye, 148.
Bread, Boston brown, 54,
Bread, fried, 152.
Bread, hot loaf, 1 34.
Bread omelet, 65.
Bread, rice, 131.
Bread-and-butter, 130.
Breakfast cloth, 19.
Breakfast mats, 20.
Breakfast menu, 44.
Breakfast, wedding, 46.
Brewis, 52.
20
Broth, mutton and rice, 207-
Brown Betty, peach, 205.
Brown-bread toast, 150.
Butter cakes, 65.
Cabbage, baked, 233.
Cake, hot, 162.
Cake, orange, 160.
Cakes, bread-and-milk, 86.
Cakes, butter, 65.
Cakes, lunch, 162.
Cakes, rice, 156.
Candles, 8.
Cauliflower, scalloped, 237.
Caviare toast, 134.
Cerealine fritters, 153.
Cerealine, moulded, 69.
Cheese biscuit, 136.
141. Cherry dumplings, 214.
Chicken, deviled, 1 40.
Chicken, jellied, 159.
Chicken mince, 60.
Chicken pie, cold, 149.
China, buying, 292, 293.
Chowder, fish, 214.
Cocoa, 90.
Cod, creamed with potatoes, 50.
CSd, scalloped, 135.
Cold slaw, 158.
305
INDEX
Company dinner, menu, 192,
193.
Corn, baked, 235.
Corn, boiled, 145.
Corn-bread, boiled, 145.
'Corn-bread, loaf, 81.
Corn croquettes, 144.
Corn-meal gems, 67.
Crullers, quick, 154.
Crumpets, 79.
Crumpets, rice, 140.
Cucumbers, fried, 219.
Custards, chocolate, 232.
Custards, cocoanut, 223.
Cut glass, 294.
Desserts, Sunday, 186.
Diet for children, 249.
Dining-room draperies, 6.
Dining-room floor, 5.
Dining-room furniture, 11, 12,
13.
Dining-room walls, 4.
Dinner-cloth, 167.
Dinner toilette, 171.
Doilies, 301.
Dumplings, cherry, 214.
Egg-plant, fried, 222.
Egg-plant, stuffed, 228.
Eggs d la crSme, 139.
Eggs, curried, 54.
Eggs, moulded, 83.
Eggs, poached, with anchovy
toast, 141.
Eggs, scrambled, with aspara-
gus, 136.
Eggs, timbales, with cheese,
75.
Fish, leTt-over, 155.
Fish-cakes, dropped, 72.
Fritters, clam, 74.
Fritters, green-corn, 61.
Furniture polish, 89. «
Galantine, veal, 285.
Gems, corn-meal, 67.
Gems, Graham, 58.
Gems, oatmeal, 135.
Gems, rye, 59.
Gems, wheat-flour, 73.
Gingerbread, 150.
Griddle-cakes, corn-meal, 151.
Griddle-cakes, simple, 73.
Page 80
Presented as published in 1891. 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
Some people who own solid small silver lock it np except upon rare occasions, and use only plated ware when en families affirming that the peace of mind thus gained is worth more than the luxury of using real silver. In this matter every one must judge for herself; but if a vote were taken the chances are that those who use the solid silver would testify that its care costs them very little time or thought. The simple expedient of counting it two or three times a week is generally sufficient to insure its safety, and the duty of carrying it up-stairs at night is too trifling to deserve mention.
Those who have ever been so fortunate as to possess plated silver vegetable dishes or a soup tureen would never willingly use those of china. Not only do the silver vessels keep their contents hot, but they are not breakable, and a dent may be remedied at a small cost. They are not hard to keep clean. A plunge into clean scalding water, and a quick wiping afterwards, whenever they have
been used, with an occasional rubbing with a piece of flannel or chamois-skin, will generally keep them bright.
Whenever silver, solid or plated, needs a thorough cleaning, electro-silicon may be used ; and after the scouring has been done with a brush dipped in the powder, the pieces should be rinsed off in scalding water containing a little ammonia, and well rubbed with flannel. Even the most tarnished silver may be brightened by this means.
Anchovy toast, 138. Apples and bacon, 81. Apples, ineringued, 227. Apricot fritters, 211. Asparagus biscuit, 144. Asparagus with eggs, 213.
Baked mince, 62. Bananas, baked, 1 30. Bananas, fried, 211. Beef d la mode^ 219. Beef, crisped smoked, 55. Biscuit, breakfast, 84. Biscuit, brown, 66. Biscuit, cheese, 136. Biscuit, lunch, 133. Biscuit, quick, 64. Biscuit, rye, 148. Bread, Boston brown, 54, Bread, fried, 152. Bread, hot loaf, 1 34. Bread omelet, 65. Bread, rice, 131. Bread-and-butter, 130. Breakfast cloth, 19. Breakfast mats, 20. Breakfast menu, 44. Breakfast, wedding, 46. Brewis, 52.
Broth, mutton and rice, 207- Brown Betty, peach, 205. Brown-bread toast, 150. Butter cakes, 65.
Cabbage, baked, 233. Cake, hot, 162. Cake, orange, 160. Cakes, bread-and-milk, 86. Cakes, butter, 65. Cakes, lunch, 162. Cakes, rice, 156. Candles, 8.
Cauliflower, scalloped, 237. Caviare toast, 134. Cerealine fritters, 153. Cerealine, moulded, 69. Cheese biscuit, 136. 141. Cherry dumplings, 214. Chicken, deviled, 1 40. Chicken, jellied, 159. Chicken mince, 60. Chicken pie, cold, 149. China, buying, 292, 293. Chowder, fish, 214. Cocoa, 90.
Cod, creamed with potatoes, 50. CSd, scalloped, 135. Cold slaw, 158.
Company dinner, menu, 192,
Corn, baked, 235. Corn, boiled, 145. Corn-bread, boiled, 145. 'Corn-bread, loaf, 81. Corn croquettes, 144. Corn-meal gems, 67. Crullers, quick, 154. Crumpets, 79. Crumpets, rice, 140. Cucumbers, fried, 219. Custards, chocolate, 232. Custards, cocoanut, 223. Cut glass, 294.
Desserts, Sunday, 186. Diet for children, 249. Dining-room draperies, 6. Dining-room floor, 5. Dining-room furniture, 11, 12,
Dining-room walls, 4. Dinner-cloth, 167. Dinner toilette, 171. Doilies, 301. Dumplings, cherry, 214.
Egg-plant, fried, 222.
Egg-plant, stuffed, 228.
Eggs d la crSme, 139.
Eggs, curried, 54.
Eggs, moulded, 83.
Eggs, poached, with anchovy toast, 141.
Eggs, scrambled, with asparagus, 136.
Eggs, timbales, with cheese,
Fish, leTt-over, 155.
Fish-cakes, dropped, 72. Fritters, clam, 74. Fritters, green-corn, 61. Furniture polish, 89. «
Galantine, veal, 285. Gems, corn-meal, 67. Gems, Graham, 58. Gems, oatmeal, 135. Gems, rye, 59. Gems, wheat-flour, 73. Gingerbread, 150. Griddle-cakes, corn-meal, 151. Griddle-cakes, simple, 73.