>'%n' J LIBRARY OF CONGRESS i j|lmp.O..#.. |a re rijhl to | # ^— ^ 5 ^UNITED STATES OF AMERICA.! f ^ *t> Copyright, 1879, By MARIA PARLOA. All rights reserved. riverside, Cambridge: stereotypbd and printed by h. 0. houghton and company. PREFACE. The object of this little volume is to spread a knowledge of the common things of every-day life among all the people. Physicians, and others quali- fied to give an opinion, testify that the foundation for disease, intemperance, and crime is nearly always impure air and water, food improperly cooked, or uncleanly and disorderly homes. The author has long had a desire to help remedy these evils, and while studying the South Kensington, and the Board Schools in London, last year, was convinced that the English people had solved the question as to how and where the reform should begin. In the city of London there are twenty-one practice kitchens, where girls of eleven years of age and up- ward are sent for practice lessons in the preparation of the plainest dishes. Before these lessons, how- ever, they study a manual of the composition of food, and the principles underlying its preparation. They also learn the simplest rules for the care of the body iv PREFACE. and dwelling. The schools have been in successful operation for two years, and have done a wonderful amount of good. The same method is followed with marked effect in the manufacturing and mining dis- tricts. After seeing all this, the determination was taken to write a book that could be used in the schools and families of America with like beneficial results. In this work the aim has been to state clearly the causes of disease and the prevention of the same through sanitary laws ; the order of household work ; the com position and preparation of food, with sick-room cook- ery ; and to give a few hints on the care of the sick. In treating subjects of such importance, it has been difficult to decide what to omit, and yet make the work complete ; but the kind reception of the Apple- dore Cook-Book, and the generous support given it during the past seven years, lead the author to hope that this volume may, too, find favor with the public. Boston, August 23, 1879. NOTE TO THE TEACHER. Six dishes are all that can be cooked in a lesson. That the pupils might be able to prepare a variety of food in their own homes, more than that number has been given. The teacher will use her judgment in selecting from each lesson. CONTENTS. HOUSEHOLD MANAGEMENT. CHAPTER I. The Air we breathe i CHAPTER II. The House we live in 5 CHAPTER III. The Water we use 8 CHAPTER IV. House Work 14 General Work. — Washing, Starching, and Ironing. — Fires. — Lamps. CHAPTER V. The Human Body 26 Analogies of the Steam-Engine and the Living Body. — Composition of the Human Body. — Elements of the Human Body. Vlll CONTENTS CHAPTER VI. Physiological and Chemical Classification of Food 31 Albuminous Matters. — Meat. — Milk. — Eggs. CHAPTER VII. Fish 38 Boiling, Broiling, Frying. — Baking, Salting. — Lobsters. — Oysters. CHAPTER VIII. Vegetables 41 Potatoes. — Turnips. — Squash. — Beets. — Cab- bage. — Onions. — Sweet Potatoes. — Tomatoes. — Pease. — Beans. — Carrots. — Parsnips. — Salads. CHAPTER IX. Fruits 45 Apples, Figs, Dates, Bananas. CHAPTER X. The Bread we eat 46 Wheat, New and Old Process. — Graham. — Indian Corn. — Oatmeal. — Rye. — Rice. — Pearled Barley. — Buckwheat. — Bread Making. — How Bread changes in the Baking. — Leaven. — Salt-Rising Bread. — Aerated Bread. — Baking Powders. CHAPTER XL The Condiments, Spices, and Flavors we use . 56 Condiments (Salt, Pepper, Mustard). — Spices (Gin- ger, Nutmeg, Cinnamon, Clove, Mace, Allspice). — Flavors (Lemon, Orange, Vanilla, Bitter Almond). CONTENTS. IX CHAPTER XII. Tea, Coffee, Chocolate, Etc 61 Tea. — Coffee. — Boiled Coffee. — Filtered Coffee. — Steamed Coffee. — Cocoa. — Chocolate. COOKERY. FIRST LESSON. Bread and Yeast 67 Hop Yeast. — Yeast Bread. — Hints on Bread Making. — Graham Bread. SECOND LESSON. Beef Stew. — Dumplings. — Roast Meat. — Broiling. — Boiled Potatoes. — Graham Muffins. — Bread Pudding. — Cream Sauce 74 THIRD LESSON. Pot-au-Feu. — Baked Fish. — Tomato Soup. — Potato Soup. — Baked Indian Pudding 81 FOURTH LESSON. Meat Hash. — Fish Balls. — Fish Hash. — Oatmeal Mush. — Hominy. — Minute Pudding. — Vinegar Sauce. — Brown Bread §5 FIFTH LESSON. Fish Chowder. — Beef Olives. — Veal Olives. — Boiled Rice Pudding. — Baked Rice Pudding.— Apple Dowdy. — Lemon Sauce °9 CONTENTS. SIXTH LESSON. Soft Molasses Gingerbread. — Sponge-Cake. — Cieam Pies. — Filling for Cream Pies. — Washington Pies. — Whitpot Pudding. — Vegetables. — Time-Table for Cooking Vegetables 94 SEVENTH LESSON. Salads. — French Salad Dressing. — Boiled Salad Dressing. — Vegetable Salad. — Potato Salad. — Lettuce Salad. — Rich Salad Dressing. — Lobster Salad. — Chicken Salad. — Baked Beans. — Stewed Beans 98 EIGHTH LESSON. Poultry 103 To clean Poultry. — Roast Turkey. — Roast Chicken. — Roast Goose. — Roast Duck. — Roast Partridges. — Roast Grouse. — Roast Pigeons. — Small Birds. NINTH LESSON. Sauces 107 Drawn Butter. — Egg Sauce. — Oyster Sauce. — Cel- ery Sauce. — Caper Sauce. — Mint Sauce. — Cream Sauce. — Bread Sauce for Game. — Tomato Sauce. — Hollandaise Sauce. — Milk Sauce for Fish. — Ap- ple Sauce. — Baked Pears. — Stewed Prunes. — Cod- dled Apples. — Cranberry Sauce. TENTH LESSON. Omelets. — Quaker Omelet. — Oyster Stew. — Oyster Soup. — Scalloped Oysters. — Fried Oysters. — Broiled Oysters. — Macaroni Boiled. — Milk Toast. — Baked Custard. — Steamed Custard 112 CONTEND. xi ELEVENTH LESSON. Sick-Room Cookery 116 Beef Tea. — Sack Posset. — Chicken Broth. — Oat- meal Gruel. — Indian Meal Gruel. — Plum Porridge. Corn Tea. — Wine Whey. — Vinegar Whey. — Sour Milk Whey. TWELFTH LESSON. Sick-Room Cookery. — {Continued.) . . . .121 Beefsteak. — Mutton or Lamb Chop. — Cream Toast. — Rice Coffee. — Flour Gruel. — Custard. — Eggnog. — A Good Drink for the Lungs. — Other Drinks. — Lemonade. — Cure for Hoarseness. — Burns. — Un- failing Cure for Constipation. MISCELLANEOUS ARTICLES. Remarks on Digestion 125 FIRST PRINCIPLES OF HOUSEHOLD MANAGEMENT. CHAPTER I. THE AIR WE BREATHE. i. The earth is surrounded by an atmosphere of air, the height of which is about forty-five miles. We could not live a moment without this air, for we take it into our bodies with every breath we draw. It is a mixture of several kinds of gases, four of which are necessary to its composition. 2. Two of the four elements form nearly its entire bulk ; these are oxygen and nitrogen, one fifth being oxygen and nearly four fifths nitrogen. The other two elements are carbonic acid and watery vapor. 3. Oxygen comprises one fifth of the air, three fourths of all animal bodies, eight ninths of the water and about one half of the crust of the earth. 4. It has neither taste nor smell, but it keeps the air pure and healthy, and is the chief supporter of animal life. Fires and lights burn only because of oxygen. 5. After a hall or lecture room has been occupied for any length of time, if the ventilation is not good 2 HOUSEHOLD MANAGEMENT AND COOKERY. the lights will begin to burn dimly, and the people will begin to feel drowsy and oppressed. But if the windows are opened, the pure air filled with oxygen rushes in, and the poisoned air filled with carbonic acid gas rushes out. The people begin to breathe easier and feel better, and the lamps burn brighter. 6. In breathing we take air into our lungs ; there the blood absorbs the oxygen and carries it through the body, where it burns up all the waste tissue, and so keeps our bodies warm, strong, and healthy. 7. It is oxygen which makes fruit and vegetables decay, and meat and fish " spoil." For this reason, when we wish to keep any of those things for any length of time, we make them boiling hot, to free them from the oxygen, and then seal them in a jar so tight that no air can enter. If kept perfectly free from this gas they will keep for years. 8. You will ask what is the use of nitrogen in the air? The nitrogen dilutes the air. If the air were undiluted oxygen, animal and vegetable life would burn out too rapidly. " A mixture of the fiery oxy- gen and the inert nitrogen gives us the golden mean. The oxygen now quietly burns the fuel in our stoves and keeps us warm ; combines with the oil in our lamps and gives us light ; corrodes our bodies and gives us strength ; cleanses the air and keeps it fresh and invigorating ; sweetens foul water and makes it wholesome ; works all around us and within us a con- stant miracle, yet with such delicacy and quietness we never perceive or think of it until we see it with the eye of science." (Steele.) 9. Carbonic Acid. — Carbonic acid, like oxygen THE AIR WE BREATHE. 3 and nitrogen, is without color, but it has a slight odor and a sour taste. By mixing two parts cream of tar- tar and one of soda, and wetting them, you can obtain carbonic acid. When soda is added to vinegar, sour milk, lemon juice, or any liquid acid, carbonic acid is produced. 10. When bread is risen by yeast, carbonic acid is produced. 11. It is carbonic acid which gives soda water its peculiar taste, and also causes it to foam. 12. Carbonic acid is a poison to animals if they breathe in much of it, but it is the food of plant life, just the same as oxygen is the food of animal life, and vegetation could no more live without it than we could without the oxygen. This is one of the reasons why people are so much healthier in the country than they are in the city. The leaves of plants which are constantly in the sunlight and are their lungs, breathe in carbonic acid and breathe out oxygen. Thus, we see, vegetation is in great part fed with a gas which is poisonous to animal life. We are breathing in oxygen and breathing out carbonic acid all the time. 13. Watery Vapor. — By watery vapor is meant the steam, whether visible or not, which rises from the surface of water when exposed to the air. 14. If it were not for this vapor, vegetation would dry up, and animal life would soon perish also. 15. Besides the vapor which comes from water, there is the animal vapor which we throw out from our lungs and the pores of the skin. This is very im- pure, and causes much disease. 16. Now that we know what the great bulk of the 4 HOUSEHOLD MANAGEMENT AND COOKERY. air is composed of, and what is good for vegetation and what for animal life, we want to know how we can have pure air at all times. 17. When we are out-of-doors we nearly always have pure air, except it be in very crowded streets \ so in the houses where we work and mostly live we must consider ventilation, or letting out the bad air and letting in the good air. CHAPTER II. THE HOUSE WE LIVE IN. i. When possible, the house we live in should have the sunshine on every side of it some part of the day. Trees should not be so near as to shade it from the sun. Windows should open from top and bottom. On the top of a hill it is much more healthy than at the sides or bottom. 2. If there is a cellar under the house, great care must be taken that it is well ventilated, and kept per- fectly clean and free from all decaying vegetation. If the house is built without a cellar, it should be raised from the ground at least two or three feet, that a cur- rent of air may pass freely under. This is the general mode of building in southern countries. In cold, northern climates a cellar is necessary, both to keep the house warm, and that there shall be a place to keep vegetables and fruit from freezing during the winter months. 3. There should be a supply of fresh air coming through a window or open fire-place in every room all the time, night and day. This is the only way by which the air in a room can be kept perfectly pure. 4. A full-grown person takes about one pound of air into his lungs every hour, so it would not take long to use up all the pure air in a room without ven- 6 HOUSEHOLD MANAGEMENT AND COOKERY. tilation, as in a room twelve feet square and eight feet high the air will weigh but ninety pounds ! Be- sides, every time a breath is taken and the oxygen breathed, carbonic acid is also thrown off; animal va- pors, too, from lungs and skin make the air impure. The fire burning in a close stove, the lamp or gas burning, all use up the oxygen. 5. In the summer, during the day, there is little trouble about ventilation, because it is pleasant to have windows and doors open. But at night there are people who sleep with closed windows because they don't like to breathe night air, just as if they could breathe anything else at night. After a person becomes accustomed to sleeping with open windows, there is never danger of taking cold, winter or sum- mer. 6. One safe way, where persons are very sensitive to cold, is to have a board the exact width of the win- dow, and about three or four inches deep ; raise the lower sash and place this under it, and there will be an upward current of air which will be sufficient to purify the room, while no draught will be felt. 7. Every morning open the windows of the sleeping rooms, strip the beds, spreading the clothes over the chairs, and let them air at least an hour. There is no greater purifier than the sun. Bed-clothes and mattresses should be well sunned at least once a week. 8. In the kitchen, where cooking and other work is being done, the window should always be dropped from the top. Where wash-bowls are set in sleeping rooms, great care should be taken that the waste-pipe THE HOUSE WE LIVE IN. 7 is kept closed when not being used, as poisonous gases often enter a room in that way, brought from the sewers, causing many diseases. 9. A bed that has been made up a week or more is not fit to sleep in, as moisture gathers, which often proves fatal to persons sleeping in one. 10. If carpets are used on the floors, far better is it that the colors should fade from letting the sunlight in upon them, than the bright hues remain with the sunshine shut out. Remember, always, that the sun- shine is one of God's best gifts to use, and that it is sinful to shut it out of our houses for the sake of a carpet or curtains. 11. Flowers brighten, cheer, refine, and make our homes healthful ; they grow particularly well in the kitchen, where the heat is even and the air moist from the steam, and here the sun is seldom shut out. CHAPTER III. THE WATER WE USE. i. The water we use is of as great importance as the air we breathe. It forms three fourths of the sur- face of the earth, and about three fourths the weight of living animals and vegetables. 2. Pure water is composed of oxygen and hydro- gen, eight ninths of its weight being oxygen, and one ninth hydrogen. Hydrogen, like oxygen, has, when a pure gas, neither color, taste, nor smell. 3. In the waters of our wells and rivers there are also vegetable, animal, and mineral substances, beside the gases of the air. The animal and vegetable sub- stances are considered unhealthy by nearly all chem- ists and physicians, but there is a great difference of opinion in regard to the mineral. The gases from the air give the water a bright, pleasant taste. 4. The purest water we have is rain water collected in the country ; after a shower has cleared the air and washed off the roofs of the houses, it is run into cis- terns, where sometimes it is filtered. The cisterns should always be exposed to pure air, as the air not only gives flavor to the water, but oxygen, which puri- fies it by burning up all decaying animal and vege- table matter. Cisterns are divided into two parts ; the one where the water first enters being divided from THE WATER WE USE. g the other by a filter, which is made of iron, sponge, charcoal, and sand, purifying the water for use. 5. In large towns and cities we do not have wells, because there would not be water enough for all the people, and also the water would be very bad, causing all kinds of dreadful diseases. 6. There are water companies who bring water through pipes from rivers and lakes in the country into reservoirs in towns and cities. In the reservoirs it is strained or filtered, and exposed to the air ; and if it is located on a high hill, when it is let into pipes it will run to the upper stories of houses not higher than the reservoir. 7. It is the wells and cisterns in the country that we want to know most about, as we have no control of the water used in large towns or cities. 8. Well Water. — We dig a deep hole in the ground and it fills with water. In some places we must dig very deep indeed before we reach water, which makes the well cost much money. But it is better to pay a good deal of money for a deep well where the water is pure, than to pay doctors for trying to cure us of sickness caused by drinking water from a shallow well which gathers impurities from the soil. 9. Where does the water that flows into the wells come from ? You will answer, Out of the earth. Yes, but how does it get into the earth ? You will notice that when there has been no rain for a long time the water in the wells gets very low, and some wells grow entirely dry. The wells that dry first are always the shallow ones, and the last ones are the deep ones. Thus we see that the rain waters the earth, and filters I O HO USE HOLD MAN A GEMENT AND COOKER Y. into the wells. It is just like pouring a liquid which we wish to make clear into a sieve. If the sieve is coarse, the liquid is not perfectly clear; if we keep on pouring it through one sieve after another, and each sieve be finer than the last, we will soon have it nearly pure ■ if there is anything dissolved in it, of course that will go through the finest sieve. Now the deeper the well the purer the water, because the earth is like the sieves, which keep back all the un- dissolved impurities. In light sandy soils the water filters through very rapidly, and carries with it much impure matter. If the well is near the house, and there are soap-suds or slops, etc., thrown on the ground near it, the rain will carry those impure wash- ings through the earth into the well water. Water from a well so situated is like slow poison, caus- ing many diseases, the most common being fevers. Many people sicken and die from drinking it. Thoughtless people often do their washing near their well, throwing the dirty water, upon the ground ; or they have no sink-drain, so all the waste water is thrown out of doors and windows, to be finally washed into their well, keeping it poisonous all the time, while they wonder what makes so much sickness in their family. 10. We can see that the rain that falls within a few feet of the well would not be enough to keep the well full of water, but that it must come from some distance, so manure heaps should be at a great dis- tance to prevent them from rendering the well foul. ii. Another source of poisoning is the leaves which fall into the water and decay in the well. It is best THE WATER WE USE. II to build a roof over the top, keeping it open at the sides for the air to enter, while the leaves are kept from blowing in. If what I have said about wells will make plain to thousands of people who are daily drinking poisoned water the necessity of keeping the well pure, that they may keep their health, I shah feel well repaid for the labor of writing this little book. 12. Many people living in the country are not rich enough to have a good system of drainage, and many can have none at all. To these the trees and plants do good service, vegetation using for its food what would otherwise serve to poison animal life. 13. A good plan is to have a large tub or barrel placed on a strong wheelbarrow and set in a conven- ient place where the sun does not shine, and throw into this all slops, which can be easily carried to grove or orchard for watering the trees, and enriching the soil. 14. Remember that you are poisoning people slow- ly, but as surely, every time you throw dirty water near a well, as if you deliberately put arsenic into it. 15. The usual criterion of pure water is that it shall be " perfectly free from color, taste, or smell ; be cool, soft, bright, well aerated, and entirely free from all deposit." This standard is a good general one, but will not always hold true. 16. The city of Savannah, Georgia, is supplied from the Savannah River, which flows through a great deal of yellow clay country, and the water, as we found it on the hotel tables, retained its muddy, dark appearance. The water that you get at hotels 1 2 HOUSEHOLD MANA GEMENT AND COOKER Y. and restaurants in Paris, France, is perfectly clear, bright, and pleasant to the taste, but people fear to drink it. Where there is any doubt of the purity of the water, it is always safest to boil it before drink- ing, because this destroys the vegetable and animal life it may contain ; and if it holds mineral matter, boiling causes that to fall to the bottom of the ves- sel, allowing the pure water to be poured off. But in boiling you lose the gases, so the water is taste- less and flat. 17. Hard and Soft Water. — Soft water is con- sidered by many as the most healthful. Tea and cof- fee made with soft water are much stronger and better flavored. Vegetables and meats boil more quickly and are more tender when boiled in soft water. Clothes wash more easily and are whiter, needing less soap and labor to cleanse them, when using soft water. 18. In using water for washing, cleansing, cooking, therefore, soft water is the best. Some physicians and chemists claim that hard water is very unhealthy, while others think that persons drinking it have stronger muscles. The French authorities supply the city of Paris with hard water, preferring it to soft, because they found that more conscripts from the soft-water districts are rejected for lack of muscle than from the hard-water districts. 19. Water that has minerals dissolved in it, how- ever, affects different people differently. The water filtering through the earth dissolves some of the min- erals over which it flows, the most common of which are lime, salt, magnesia. Where there is a great deal THE WATER WE USE. 13 of lime in the water it curdles the soap, produces a fur on the kettles, and clings to the clothes boiling in it, giving them a dark, dingy look. 20. Washing soda and borax are used to soften the water for washing and cleansing, when too hard. CHAPTER IV. HOUSE WORK. i. We know now that to be perfectly healthy our houses must be kept entirely clean, and have plenty of fresh air and sunlight. The first thing in the morn- ing, then, is to open the windows wide in the sleeping rooms, and take all the clothes from the beds, spread- ing them upon chairs, where the air can pass through them freely and carry off the impurities which were thrown out from the body through the pores of the skin during the night. The bed and bedding should be aired not less than one hour. 2. While the rooms are being purified by fresh air, the breakfast should be prepared, the table set, the kitchen and sitting-room put in order. 3. First build your kitchen fire, brush off and blacken the stove or range); then sweep the floor and dust the room. Rinse out the tea-kettle, fill with fresh water, and put upon the stove. Set the break- fast plates into the heater. Take out the ashes and sift them. 4. Now set the table, while the breakfast is being cooked. Have everything clean, hot, and on time. 5. After breakfast, wash the dishes in clean hot soap and water, first washing the glass, which wipe perfectly dry with a clean soft towel ; then the silver, HOUSE WORK. 15 next the cups, saucers, pitchers ; then the plates and other china dishes. All but the glass and silver ware should be rinsed in clean hot water. As soon as the dishes are finished and put away, wash the cooking dishes, being as careful to have clean water and towels for them, as for the china, and washing, rinsing, and wiping them as carefully. The tins and iron pans should be wiped with a dry towel, and then put on the hearth to dry perfectly, as they rust very easily and quickly. Pots, kettles, and fry pans should be put into the pan of hot water, and the outsides should be washed as carefully as the insides. Unless the water is very hard, there is no need of putting soda into the water for cleaning kitchen dishes, any more than for glass or silver. The wire dish-cloth helps wonderfully in cleaning cooking dishes, and does not scratch them. Using very coarse sand to scour with scratches the tin off in places, and then the dishes soon begin to rust. Wood ashes, for this reason, is better than sand, and sapolio, a soap which comes for cleaning, is better than either. 6. The dish towels should be washed and thor- oughly rinsed every day, and when it is possible dried in the open air. The habit of drying the dish-water into the towel is a very filthy one. On wash days, a new set of towels should be taken for the week, and those that have been used should have a thorough washing and scalding. Let them, if possible, remain on the line over night. 7. When steel knives are used, they should be cleaned after every meal ; first by washing perfectly clean, then by placing on a board perfectly flat and 1 6 HOUSEHOLD MANAGEMENT AND COOKERY. rubbing with fine Bristol brick dust wet with water, applied with £l large cork, until the blades are per- fectly bright. Now wash again in clean warm water, and wipe dry. The handles of the knives should never be put into the water. 8. When all the dishes are washed, every part of the sink should be thoroughly washed with plenty of hot water and soap with a cloth kept for that purpose ; then rinse with hot water. So necessary for clean- liness is hot water, that a good housekeeper should keep the kettle or tank always well filled, that it may be ready for use. 9. Rule for Keeping Hot Water. — Every time you take water from the kettle fill with cold. 10. Now the dishes are all washed and put away, and everything is clean in the kitchen, the dining- room must be swept, dusted, and put in order. As soon as breakfast was over, the windows of this room should have been opened to air while the kitchen work was. being done. After sweeping it, leave the dust time to settle, while the chamber work is being done. 11. Chamber Work. — The first thing to do after turning the mattresses and making the bed is to empty the slops, and with clean hot water wash out the glasses, pitchers, and bowls, and then the slop pans. Have separate cloths for the bowls, pitchers, etc., and the slop jars, and never use the toilet towels for this purpose. Now dust the room, put things in place, and, if in summer, close the blinds, and the room is finished. 12. Except upon sweeping days, which should be once a week, this is about the usual work for a sleep- HOUSE WORK. i J ing-room. All the rooms and halls should be dusted every day. Such rooms as are used by many people during the day should be thoroughly swept each morning. 13. The dining-room must next be dusted and closed. The reason why the dishes must be washed and the kitchen put in order first is that they wash more easily than if the food has time to harden on them, so time and labor are saved. Then if dishes and food are allowed to stand upon the tables they collect flies, and food left in the hot kitchen dries or spoils. This order of doing the work gives the beds time to air and the rooms to be purified. 14. To wash Floors and Tables. — All wood has what is called the " grain of the wood." It runs up and down the board, and not across it. To wash plain wood work, then, you must rub the cloth or brush up and down the board, not across. Too much soap makes white pine boards yellow. Have clean, coarse cloths, perfectly free from grease, and plenty of hot suds; also a scrubbing-brush. First wash the table with a cloth, then clip the brush into the hot suds and rub with the grain of the wood ; when you have thoroughly scrubbed it, wash off with the cloth, wiping off all the soapy water, then wash off with clean hot water, and wipe very dry. Wash white floors in the same manner. Floors should be washed only on bright days. Bedroom floors should be washed early in the day, as it is very dangerous to sleep in a damp room. 15. The cellar must be looked after every few days that nothing be left to decay or spoil there. Much 1 8 HO USE HOLD MAN A GEMENT AND COOKER Y. sickness comes from cellars that are not well aired, and where old vegetables are allowed to decay. No poison in the air is more deadly than that from decay- ing vegetation. In the autumn many fevers arise from the poisoned air caused by the dying plants and fall- ing leaves. WASHING. i. The first days of the week are always best for washing, because the clothing is then washed nearly as soon as changed, and so more easily, as the dirt does not have time to harden in them. Also, be- cause dirty clothes are very unhealthy to have in the house ; and, again, it is the time set apart for this work in nearly all families, and therefore people are less liable to interrupt on " wash-day ; " lastly, it is best to have the work planned for each day, and then it will be sure to get done in time. 2. For washing you must have plenty of water and soap, and if the water is hard add a little washing soda or borax. 3. Look the clothes over carefully, putting the clean- est by themselves to be washed first. Have two tubs, which about half fill with warm water in which has been dissolved soap enough to make a good suds (hard water will take more than soft). Into one tub put the cleanest articles, having the most soiled at the bottom ; into the other tub put the rest of the clothes, always remembering to have the most soiled at the bottom of the tub. Have a third tub of soap suds, hot as you can bear your hands in it. Shake all the dust and lint out of the flannels, putting the cleanest white ones into the hot suds, and wash very carefully, HOUSE WORK. 19 squeezing and washing them through the water again and again. When clean put them into a pail of clear hot water and rinse very thoroughly. Wring dry, shake out well, and hang in the sun to dry. Flannels washed in this way will not shrink or harden. When nearly dry they should be taken in, folded carefully, and rolled up in a damp cloth so that they shall iron smoothly. 4. For the white clothes, half fill the tub in which the flannels had been rubbed with clean warm water. Now begin with the cleanest articles and wash them carefully ; wring them out and put into the tub of warm water ; rinse out of this, and put soap on the most soiled parts, which in under-clothes are the bands, sleeves, and waists. Place all in the boiler, with cold water enough to cover them, and let them come to a boil ; then take them up and put them in a tub of clean cold water, rinse them thoroughly in this water, then rinse again in warm water which has been slightly blued, wring very dry from this, and hang out. Before being taken from the lines they should be entirely dry. Wash all of the clothes in this manner, having a basket full ready as fast as each boiler full is scalded. Boiling does not improve the clothes. If there are fruit stains on the table-cloths or napkins, lay the stained part over a bowl and pour boiling water through the stain until it disappears. Ink stains will nearly always come out if the article washed is rubbed out in cold water while the stain is fresh. 5. Never use soap on any stain first. Machine oil is taken out of cloth by rubbing a little lard or butter on the spot, and washing in warm water with a little soap. 20 HOUSEHOLD MANAGEMENT AND COOKERY 6. Iron Rust. — Spread the garment in the sun, and cover the iron spot thickly with salt ; then wet with juice of lemon. If the sun is bright, the stain will disappear in a few hours. 7. To wash lace or curtains that will bear but little rubbing, take one table-spoonful of borax to two gal- lons of warm water, and soap enough to make a strong suds. Soak the curtains in this over night, and in the morning add a little hot water, washing them very carefully with the hands. Next put them in another tub of strong, warm, clean suds, and wash out of that in the same manner. If after rubbing the water looks very dark, they will need to be rubbed through still another tub of warm suds. Then scald and rinse as you would other white clothes. Remember that cur- tains are full of dust and smoke, — so need to have a great deal of water used to cleanse them, but very gentle rubbing. There are less fibres in lace to take up the starch, so it must be dried before starching, unlike cotton or linen articles, and the starch must be boiled thick, being quite hot when used. Never iron lace curtains. Place a mattress in a clean spot which is exposed to the sun ; on this pin firmly and smoothly a sheet ; then upon this pin your curtain, being par- ticular to have the sides all straight, and the whole perfectly smooth to dry in shape. You can dry two curtains at a time very well on one mattress, and, if the sun is bright and warm, they will dry in one or two hours. 8. Starching and Ironing. — Starch is made in two ways, raw and boiled. Mix four table-spoonfuls of starch with half a pint of cold water, for raw starch, HOUSE WORK. 21 which, used on collars, cuffs, and shirt-bosoms, will make them very stiff, they being dry when dipped into the starch. Wet them thoroughly, clap between the hands, and then roll up tight in a clean cloth, and in an hour they can be ironed. 9. For a dress, you would use about eight times as much water. In using raw starch, care must be taken that no part of the garment becomes dry before being ironed, as that would prevent there being any stiff- ness. 10. Boiled starch is made by mixing raw starch with enough cold water to make a thin mixture, — a cup of water to three fourths of starch, — and then pouring boiling water on it till it becomes the thick- ness you require, stirring all the time you are pouring the water. If for collars and cuffs, it must be quite thick; the articles should be well clapped between the hands, as that spreads the starch evenly through all the threads of the linen. Dry them, and then dampen in cold water, rolling them up in a cloth. They will iron better if they remain thus for ten or twelve hours. Many of the best laundresses add a teaspoonful of butter or lard to every quart of starch. For colored clothing the starch should be thin and cool, the articles being put into it from the rinse-tub. Articles starched with boiled starch must always be dried and sprinkled before ironing. n. The ironing-sheet must be quite clean, or it will soil the clean clothes, and the irons should be washed once a month, while warm, in warmer water, in which a little lard is melted ; this will keep them clean and smooth. They are hot enough to use when a drop of 22 HOUSEHOLD MANAGEMENT AND COOKERY. water will make them hiss. The clothes should be sprinkled and folded the night before being ironed, and, if carefully and smoothly folded, will iron more easily and quickly. 12. If the starch clings to the iron when passing over the starched garments, place upon a board sand or brick-dust, and rub your iron up and down until the starch is rubbed off. 13. Always try your iron on a piece of paper or cloth before putting it upon a garment, to insure its being clean and not too hot. If it is too hot, set where it will cool, but never throw cold water upon an iron, as that makes it very rough. 14. The ironed clothes should hang in a warm, dry room, airing at least twenty-four hours before being folded and put away, as it is quite dangerous to wear clothing or sleep in sheets not thoroughly aired. Per- sons often are made very ill by carelessness in this particular. FIRES. 1. Stoves and ranges are now made so that the ashes and cinders can be taken out without making a dust. First gather all the ashes and cinders from the top of the stove into the grate ; then put on the covers, shut the doors, and dump the contents of grate into the ash-pan. Take out the ash-pan and empty into the sifter, return the pan to its place, and close the door. Now put shavings or paper into the grate, and place on top several pieces of light wood, crossing each other so there shall be a draft of air through them. Now add three or four sticks of hard wood and set the shavings on fire, opening all the drafts of HOUSE WORK. 23 the stove. As soon as the wood begins to take fire, cover about six inches thick with fresh coal. Watch the fire now, that the coal does not burn up too red ; but just as soon as it has begun to take fire shut up all the oven dampers, keeping open only the slide in front of the grate. 2. Never have the coal come above the lining of the stove. It is a waste of fuel, and the fire will not be so bright and clear because the draft will not be so good. When you are not using the fire, keep the dampers closed ; it will be ready when you need it ; then open the drafts. For cooking either on top of the stove or in the oven, no matter how hot the fire desired, having the coal come nearly to the top of the lining, the fire ought to last four hours without new coal or poking. If after dinner you wish to have a good clear fire to bake, let the fire burn quite low, then take off all the covers, and with a long poker rake the coals from one end of the grate to the other. When you have raked down all the ashes in this way, and separated all the coal, put in two sticks of hard wood, fill up with fresh coal, and the fire will be quite as good as if you had dumped the old one. W T hen you just wish to keep enough fire to make tea and toast, put on cinders after dinner, and shut all the dampers until twenty minutes before again needed, when open- ing the dampers will rekindle it. 3. Some chimneys draw better than others, so that the time it takes for kindling a fire cannot always be told. 4. Fires in open stoves and grates are made in the same way, only a blower is fastened on in front of the 24 HOUSEHOLD MANAGEMENT AND COOKERY. grate until the fire burns brightly ; after removing the blower the fire will continue, if undisturbed, for from six to twelve hours. LAMPS. i. There used to be a great many kinds of oils burned, and of course a great many kinds of lamps suited to the different oils, but now kerosene oil is what nearly every one uses who has not gas in the house. The wick should touch the bottom of a lamp and be trimmed square across. 2. Keep every part of the lamp perfectly clean, or the air cannot circulate freely and the lamp will not burn well. Never burn a lamp when the oil is very low, as a gas collects in the lamp, which is liable to explode. 3. Do not fill the lamp to the very top, as the heat expands the oil, which forces its way out of the lamp, making it both dirty and dangerous. 4. When you light a lamp, do not turn the wick up much at first, until the chimney is gradually heated, because the inside of the glass heats first, and if the heat is strong, at first the glass expands too rapidly and breaks. 5. When you take a lamp from a warm room into a cold one, or into a draft, you must first turn down the wick that the chimney may cool a little ; a cold current of air striking on a hot chimney will break it as quickly as heating too rapidly. 6. In a very moist climate, like East Florida, or on the sea-shore, the lamp-chimneys break very often ; for cool moist air cools glass more quickly than cool dry air does. HOUSE WORK. 25 7. When using a lamp to light a room, be sure the wick is turned up high enough to burn freely ; if not, the room will soon be poisoned with the gas from it. 8. In case of sickness, where there must be a light kept, if you are without a night lamp, place the com- mon lamp in another room or hall, rather than turn the wick too low. 9. To have a bright fire, or a clear blaze from your lamp, it must be remembered that plenty of fresh air is necessary ; the lamp must therefore be kept clean, and the stove free from cinders and ashes. CHAPTER V. THE HUMAN BODY. i. The human body has often been compared to the steam-engine, and no better illustration can be found. In the engine we have a material structure ; in the body we have a material structure also, only very much more complicated. The fuel and water with which the engine is fed answers to the food for the supply of the human body. The same agent, air, is used to consume the fuel in both. The burning of the fuel is necessary in both, that work may be done ; and the greater the amount of work to be done, the greater must be the supply of fuel. ANALOGIES OF THE STEAM-ENGINE AND THE LIVING BODY. The animal body, in life, takes : — i. Food. Vegetables and flesh, both combustible. 2. Water for circulation. 3. Air, for respiration. And produces : — The steam-engine, in action, takes : — 1. Fuel. Coal and wood, bot'i combustible. 2. Water, for evaporation. 3. Air, for combustion. And produces : — 4. A steady boiling heat of 212 , by quick combustion. 5. Smoke loaded with carbonic acid and watery vapor. A steady animal heat, by slow combustion, of 98 . Expired breath, loaded with carbonic acid and watery vapor. THE HUMAN BODY. 2J STEAM-ENGINE. LIVING BODY. 6. Incombustible ashes. 6. Incombustible animal refuse. 7. Motive force of simple al- 7. Motive force of simple alter- ternate push and pull in nate contraction and relaxa- the piston, which, acting tion in the muscles, which, through wheels, bands, acting through joints, ten- and levers, does work of dons, and levers, does endless variety. work of endless variety. 8. A deficiency of fuel, water, 8. A deficiency of food, drink, or air disturbs, then stops, or air, first disturbs, then the motion. stops, the motion and the life." K oumans. An engine having the speed of sixty miles an hour will consume more fuel and water than one having the speed of only thirty miles an hour ; so a person working hard with body and mind will require more food than a person who does but little work. There is a great difference in people as to the amount of food necessary for them, so that it is impossible to lay down a rule showing how much food every person would require. COMPOSITION OF THE HUMAN BODY. In a person weighing 154 lbs., the compounds are as follows : — ' . LBS. OZ. GRS. 1. Water, which is found in every part of the body, and amounts to . . . . 109 o o 2. Fibrine and like substances found in the blood and forming the chief solid materials of the flesh 15 10 o 3. Phosphate of lime, chiefly in bones and teeth, but in all the liquids and tissue . . . 812 o 4. Fat, a mixture of three chemical compounds, and distributed all through the body ..480 28 HOUSEHOLD MANAGEMENT AND COOKERY. 5. Ossein, the organic framework of bones ; chief constituent of connective tissue. Boiled yields gelatine . . " . . . . 4 7 350 6. Keratine, which forms the greater part of the hair, nails, skin, and is a nitrogenous sub- stance, weighs ......420 7. Cartilagin resembles the ossein of bone, is a nitrogenous substance, and chief constituent of cartilage ; weighs 180 8. Haemoglobin gives the red color to blood, and contains iron, is a nitrogenous substance ; weighs 180 9. Albumen is a soluble nitrogenous substance found in the blood, chyle, muscle, lymph; weighs 1 1 o 10. Carbonate of lime, found mostly in the bone, and weighs 10 350 11. Hephalin is found in nerves, brain, with cerebrin, mugelin, and several other com- pounds ; weighs . . . . . . 013 o 12. Fluoride of calcium is found chiefly in teeth and bones ; weighs o 7 175 13. Phosphate of magnesia is found chiefly in teeth and bones ; weighs ....070 14. Chloride of sodium, or common salt, is found in all parts of the body ; weighs ...070 15. Cholesterin, glycogen, and inosite are com- pounds containing hydrogen, oxygen, and carbon ; found in muscle, liver, and brain ; weigh 030 16. Sulphate, phosphate, orgarme, salts of so- dium, found in all tissues and liquids ; weigh o 2 107 17. Sulphate, phosphate, chloride of potassium, are found in all tissues and liquids ; weigh . o 1 300 18. Silica, found in hair, skin, bone, weighs . o o 30 THE HUMAN BODY. 2 9 ELEMENTS OF THE HUMAN BODY. LBS. OZ. GRS. 1. Oxygen, a gas, and supporter of combustion, weighs 103 2 335 2. Carbon, a solid, found nearly pure in charcoal. Carbon in the body is combined with other elements and produces carbonic acid gas, and sets free heat by its burning ; weighs . 18 1 1 150 3. Hydrogen, a gas : it is a necessary part of all bone, blood, and muscle ; weighs . . 414 o 4. Phosphorus, a solid, found in brain, bones, weighs 1 12 25 5. Sulphur, a solid, found in all parts of the body, weighs ........080 6. Chlorine, a gas, found in all parts of the body, weighs 04 15° 7. Fluorine, supposed to be a gas, is found united with calcium in teeth and bones ; weighs . o 3 300 8. Silicon, a solid, found united with oxygen in the hair, skin, bile, bones, blood, saliva ; weighs o o 14 9. Magnesium, a metal found in union with phos- phoric acid in the bones, weighs ...02 250 10. Potassium, a metal, the basis of potash, is found as phosphate and chloride ; weighs . o 3 340 11. Sodium, a metal, basis of soda, weighs . o 3 217 12. Calcium, a metal, basis of lime, found mostly in teeth, bones, weighs . . . . 3 13 190 13. Iron, a metal found everywhere in the body, and is essential to the coloring of the blood o o 65 Manganese and Copper Metals. — Faint traces of both these metals are found in the blood and brain. 14. Nitrogen, a gas, which is a part of all muscle, blood, and bone ; weighs 4 14 O By this table you will see there are sixteen ele- ments in the human body, and we must have food 3T*^g*=0 TWELFTH LESSON. SICK-ROOM COOKERY. — Continued. BEEFSTEAK. Have a very small piece of sirloin steak cut rather thick. When everything is ready on the tray, put the steak over a clear coal fire to broil ; cook eight minutes ; season with salt ; dish on a warm plate, and serve immediately. MUTTON OR LAMB CHOP. Mutton or lamb chops are cooked and served the same way as beefsteak, only first trimming off all the fat. If the patient cannot eat rare meat, have the steak and chops cut rather thin. cream toast. Let half a cup of cream come to a boil, and season with salt. Have two slices of bread toasted a nice brown ; dip them in the cream, and dish ; pour the remaining cream over them. Serve immediately. RICE COFFEE. Brown rice as you would the coffee bean, and then either grind or mash in the mortar ; take half a cup 122 HO USE HOLD A/ANA GEM E NT AND COOKER K of the ground rice, and pour about a quart of boiling water over it and let it stand about ten or fifteen min- utes ; then strain and sweeten with loaf sugar and season with boiled milk. Drink of this freely. This is particularly nice for children. FLOUR GRUEL. Let one quart of fresh milk come to a boil, and then stir in one table-spoonful of flour which has been mixed with milk enough to make a smooth paste ; boil this mixture thirty minutes, being careful not to let it burn. Season with salt and strain. The patient should be kept warm and quiet. CUSTARD. Whites of three eggs, one quarter teaspoonful of salt, two table-spoonfuls of sugar, a light grating of nutmeg, one pint of rich new milk. Beat # sugar, whites of eggs, salt, and nutmeg to- gether ; then add a little milk ; beat a few minutes longer • add the remainder of the milk ; turn into cus- tard cups, and bake in a slow oven in a pan of warm water until they are firm in the centre. eggnog. One egg, one table-spoonful of sugar, one of water, one of milk, one of wine. Beat the white of the egg to a stiff froth ; then beat in the sugar ; next the yolk ; then milk and wine. SICK-ROOM COOKERY. 123 A GOOD DRINK FOR THE LUNGS. Wash clean a few pieces of Irish moss ; put it in a pitcher, and pour over it two cups of boiling water. Set where it will keep at the boiling point, but not boil, for two hours. Strain, and squeeze into it the juice of one lemon. Sweeten to taste. If the patient cannot take lemon, flavor with wine, vanilla, or nut- meg. ANOTHER DRINK. Beat lightly one egg and one table-spoonful of sugar. Stir into this one cup of new milk, half a wineglass of wine, and a little nutmeg. This is nice without the wine. ANOTHER DRINK. Upon one teaspoonful of slippery-elm pour one cup of boiling water, strain, and season as Irish moss. LEMONADE. The juice of one lemon and one table-spoonful of sugar. Pour on this one cup of boiling water, and set away to cool. CURE FOR HOARSENESS. Bake a lemon or sour orange for twenty minutes in a moderate oven, then open it at one end and dig out the inside, which sweeten with sugar or molasses, and eat. This will cure hoarseness and remove press- ure from the lungs. 124 H0 USE HOLD MAN A GEMENT A ND CO OKER Y. BURNS. . Rub a little oil or butter on the burned part, and cover with soda. This is for slight burns, which many are always getting in the kitchen. If the air is kept from burns and cuts they will heal rapidly ; for this reason burns are often covered with glue. UNFAILING CURE FOR CONSTIPATION. Three teacupfuls of coarse, clean wheat-bran, three of sifted flour, one heaping teaspoonful of cream of tartar, one half of soda, one of salt, seven of sweet butter. Mix with cold milk and roll into thin biscuit, and bake thoroughly in a moderately hot oven. They should be from one fourth to one third of an inch thick, and be cut with a small biscuit cutter. Great care must be taken that they do not burn, and at the same time that they get thoroughly baked. They will keep a long time if kept in a tight tin box ; they should be eaten at each meal. — From Mr. Leo- nard Scott, after twenty years' experience. CURE NO. 2. A little while before retiring, mix a table-spoonful of flaxseed in cold water enough to make it pour readily, and on going to bed drink this. It is not nauseating at all, and will act on the bowels without deranging them as drugs always do. Drinking a glass of cold water at night and in the morning helps many persons. Eating fruit is also good. MISCELLANEOUS ARTICLES. REMARKS ON DIGESTION. In the stomach is produced a liquid secretion called the gastric juice. This does not act upon starch or fat of any kind. The only thing it dissolves is the albuminous matter. Now, when this albuminous matter is not saturated with fat, the gastric juice acts upon it readily ; but as in the case of pastry, dough- nuts, fried meats, etc., where the whole mass is satu- rated with a fatty substance, it takes a long time before the gastric juice can get at the albuminous matter to act upon it : hence the distress by the overworking of the stomach ; and if this kind of food is partaken of frequently the stomach force will be weakened and refuse to do its work. This will disarrange every other member of the digestive organs, and, in a short time, you have a first-class dyspeptic. All food, therefore, should be as light, porous, and free from fat as possible. When fat is used, it should be in such a manner that it will separate readily from the other substances on entering the stomach. Alcohol retards digestion, and renders it incomplete, by coagulating the gastric juice. Food, when taken into the stomach either very hot or very cold, does not digest readily. Food taken when the body or mind is very tired does not digest 126 HOUSEHOLD MANAGEMENT AND COOKERY. readily. Digestion goes on very slowly during sleep, but it is more complete, and repairs the waste of the body more thoroughly than the rapid digestion of the waking hours. Children digest food more rapidly than adults, and should, therefore, be given a light lunch when more than four hours intervene between the regular meals. It is a great mistake to think that light breakfasts are better than substantial ones. The breakfast sup- plies the fuel for the great waste which goes on dur- ing the busiest part of the day, and therefore should be of a simple, nutritious character, and an abundant supply of it. Another mistake made by many per- sons is the taking of a number of hours of exercise before breakfast. The stomach, while empty, is in a condition to re- ceive disease. In a high, dry atmosphere, there is less danger from this habit; but in a country which is at all malarious it is one of the most dangerous things which can be done. Regularity as to the time of eating is also one of the necessary things to be observed, that the diges- tion may be perfect. Pastry should be used very sparingly, puddings, fruits, and light desserts taking the place of pies. The preparation of food should be made more a matter of conscience, with the housekeeper and cook, than it is at present. In planning the preparation of a dish the questions should not be, Is it convenient ? and Will it please ? but, Will it be healthful, mentally, morally, and physically ? for the food we eat affects the three natures. MISCELLANEOUS ARTICLES. 1 27 Then food, to do its highest and best work, must T)e of the best quality, prepared carefully (but always to retain its simplest form), partaken of regularly in a cheerful room and in cheerful company. REMARKS. Always measure flour after it has been sifted, un- less told to measure before. Always sift Indian and rye meal, and never sift Graham or oatmeal. Always set milk into boiling water to boil, as it boils quicker in this way, and there will be no danger of burning. Save all the fat from soups, boiled and roast meats. The fat from beef, pork, and poultry keep for shorten- ing or frying ; and from ham, mutton, and soups, in which vegetables were boiled, for the soap grease. To clarify drippings, boil them a few minutes, and then cut in a raw potato and let it cook for five min- utes, then drop in a pinch of saleratus, and strain. If all the drippings are taken care of it will be a great saving in a family. In many of the rules given here it has been very difficult to say just how much spice to use, as there is such a difference in tastes, so that each one must use her own judgment ; but be careful that no one spice predominates. Always use twice as much cinnamon and nutmeg as you do clove. In making frosting, pudding sauce, and all kinds of deli- cate cake, use the powdered sugar, if possible. For rich cake, the coffee-crushed, powdered and sifted, is the best. For dark cake, the brown sugar will be found the nicest. It makes it richer. Save all the pieces of bread for dressing, puddings, and griddle- cakes. Tin is not very good to mix cake in, and 128 HO USEHOLD MAN A GEMENT AND COOKER Y. earthen dishes are always being broken. The stone china wash bowls are very good for this purpose. You can often find odd ones at the crockery stores, and they will last a lifetime for this purpose. In baking and frying cook everything brown. Bread and pastry are more healthful overdone than under- done. One even quart of sifted flour is one pound ; one pint of granulated sugar is one pound ; two good-sized cups of butter are one pound. Do not buy large quantities of Indian and rye meal at a time, as they sour quickly. Keep all kinds of meal, flour, and meats in a cool, dry place. Keep tea, coffee, and ex- tracts from the air. Never set anything into the ice- chest while warm, as it will heat the chest and absorb an unpleasant flavor from the chest. This is true of the cellar also. Keep a note-book for tried receipts, and for any changes which you wish to make in the receipts which you are constantly using. By thought and observation one can learn something new in re- gard to cooking every day, and at the time it will seem so important that you cannot forget it ; but you will if you do not have it written. ARTICLES FOR COOKING ROOM. Large stove or range, — a stove is better than a range ; two large tables, one dish pan, two rather small bread pans, four yellow bowls, from six quarts down j four white smooth-bottom bowls, two muffin pans, each containing twelve cups ; four tin baking pans, two Russia iron baking pans, four large cooking spoons, six teaspoons, two table-spoons, one carving- MISCELLANEOUS ARTICLES. 129 knife, one butcher's knife, one large carving-fork, two vegetable knives, two case knives, one second size Dover beater, one common wire beater, one bread board, one rolling-pin, six cups, holding half a pint each ; two quart measures, one biscuit cutter, four deep tin plates, three wire toasters, one for fish, one for meat, and one for bread ; one bean-pot, one pud- ding-dish, three frypans, Nos. 1, 3, and 6 ; three porce- lain-lined stewpans, from two quarts to four ; two two-quart tin basins, a hand-basin, three tin saucepans, one one pint, one three pints, one three quarts ; meat rack, four bread-pans, one double kettle, one wire dishcloth, one linen dishcloth, four long towels for lifting pans, twelve dish towels, four rollers, one col- ander, one vegetable masher, one sieve, one strainer, one coffee-pot, one filter, one tea-pot, one chocolate pot, one deep Scotch kettle for frying, meat and bread boards, pail, broom, brush, dust-pan, duster, floor-cloth, sink-cloth, soap-dish, blacking brush, brown bread tin, steamer, dishes enough to set a table in the simplest manner, chopping-tray and knife. If more than the simplest things are taught, of course a greater variety of utensils will be required. SwS^SwsSl INDEX. Air, I Albuminous matter, 32 Analogy of the living body and the steam-engine, 26 Articles for cooking room, 128 Baking powders, 55 Barley, 51 Bread, 46 aerated, 54 brown, 88 changes in baking, 53 Graham, 72 hints on making, 70 leaven, 54 salt-rising, 54 yeast, 71 Boiling, 34 Broiling, 35 Buckwheat, 51 Carbon, 29 Carbon compounds, 31 Carbonic acid, 2 Chamber work, 16 Chocolate, 66 Classification of food, 31 Cocoa, 65 Coffee, 62 Composition of the human body, 27 Condiments, 56 Dumplings, 76 Eggs, 36 boiled, 36 omelets, 37, 112 poached, 37 quaker omelet, 112 Elements of the human bodv, 29 Fish, 38 baked fish, 82 broiled fish, 78 broiled oysters, 114 clams, 38 crabs, 38 fish balls, 86 fish chowder, 89 fish hash, 86 fried oysters, 114 lobsters, 38, 39 mussels, 38 oysters, 38 oyster soup, 113 oyster stew, 113 salt-fish, 3:} scalloped oysters, 113 Flavors, 56 Fries, 22 Fruit, 45 Frying, 35 General remarks, 127 Hominy, 87 House work, 14 Human body, the, 26 132 INDEX. Ironing, 21 Iron rust, 18 Lace curtains, 20 Lamps, 24 Lemonade, 123 Lettuce, 43 Macaroni, 114 Machine oil, 19 Meat, 38 beef olives, 90 beef stew, 74 broiling, 78 pot-au-feu, 81 roasting, 76 veal olives, 91 Meat hash, 85 Milk, 35 Mint, 57 Muffins, 72 made with baking powder or soda and cream of tar- tar, 79 raised Graham, 72 Mustard, 57 Nitrogen, 2 Oatmeal, 50 mush, 87 Order of house work, 14 Oxygen, 1 Pepper, 57 black, 57 Cayenne, 57 white, 57 Pies and cake : cream pies, 95 filling for cream pies, 95 soft molasses gingerbread, 94 sponge-cake, 94 Washington pies, 95 Potatoes, 41 boiled, 79 Poultry, 103 roast chicken, 103 duck, 105 goose, 105 grouse, 106 Poultry, roast partridge, 105 pigeon, 106 small birds, 106 turkey, 103 Puddings : apple dowdy, 92 baked custard, 115 baked Indian, 83 baked rice, 92 baked rice, No. 2, 92 boiled rice, 91 boiled rice, No. 2, 91 bread, 80 minute, 87 steamed custard, 115 whitpot, 95 Rain water, 8 Remarks on digestion, 125 Rice, 51 Roasting, 34 Rye, 50 Sage, 57 Salads, 43, 98 boiled salad dressing, 99 chicken, 101 French salad dressing, 98 lettuce salad, 100 lobster salad, 101 potato salad, 100 rich salad dressing, 100 vegetable salad, 99 Salt, 56 Salt meats, 35 Sauces for puddings : cream, 80 lemon, 93 vinegar, 88 Sauces for meats, fish, and vege- tables, 107 apple sauce, no baked pears, 1 10 bread sauce (for game), 108 caper sauce, 108 celery sauce, 107 coddled apples, 1 1 1 cranberry sauce, 1 1 1 cream sauce, 108 INDEX. 33 Sauces, etc. — drawn butter, 107 egg sauce, 107 Hollandaise sauce, 109 milk sauce (for fish), 1 10 mint sauce, 108 oyster sauce, 107 stewed prunes, in tomato sauce, 109 Soups : oyster soup, 113 pot-au feu, 81 potato soup, 83 tomato soup, 83 Spice, 56 Starching, 20 Stewing, 34, 35 Summer savory, 57 Sweet marjoram, 5 7 Thyme, 57 To wash floors and tables, 17 Vegetables, 41, 95 beans, 42, 95 beans, baked, 101 beans, stewed, 102 beets, 41, 95 cabbage, 42, 95 carrots, 43, 95 celery, 44, 95 cucumbers, 44 onions, 42, 95 parsnips, 43, 95 pease, 42, 95 potatoes, 41 squash, 41 sweet potatoes, 42, 95 Vegetables — tomatoes, 42, 95 turnips, 41 water cress, 44 Ventilation, 5 Washing, 18 Water, 8 Watery vapor, 3 Sick-room cookery, 116 beefsteak, 121 beef tea, 117 another beef tea, 118 chicken broth, 118 corn tea, 119 cream toast, 121 custard, 122 eggnog, 122 flour gruel, 122 Indian meal gruel, 119 mutton or lamb chop, 121 oatmeal gruel, 119 plum porridge, 119 rice coffee, 121 sack posset, 118 sour milk whey, 120 vinegar whey, 120 wine whey, 119 Burns, 123 Cure for constipation, 124 another cure, 124 Cure for hoarseness, 123 Good drink for the lungs, 123 another drink, 123 another drink, 123 Lemonade, 123 LIBRARY OF CONGRESS 014 489 514 9 i§Il| mm jf 4m mm