1883 ANTIQUE COOKBOOK Victorian Cookery Pastry Household OLD HANDWRITTEN RECIPES

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1883 ANTIQUE COOKBOOK Victorian Cookery Pastry Household OLD HANDWRITTEN RECIPES:
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THE SUCCESSFUL HOUSEKEEPER A Manual of Universal Application. Especially Adapted to the Every Day Wants of American Housewives. Embracing Several Thousand Thoroughly Tested and Approved Recipes, Care and Culture of Children, Birds and House Plants; Flower and Window Gardening, Etc.; With Many Valuable Hints on Home Decoration. Published in 1883 by Pennsylvania Publishing Co., Harrisburg, Pa. 8.5” x 6.5” oilcloth hardcover. Illustrated in color and black and white. 608 pages.

Condition: VERY RARE ANTIQUE COOKBOOK. Exterior as shown in photo. Front inner hinge repaired; rear inner hinge cracked showing webbing. Text is generally clean. Title page and frontis absent. Contains many handwritten recipes and recipes clipped from old newspapers. These are tucked into the book, glued into the book, and transcribed on lined pages provided by the publisher for the owner to add their own recipes. These handwritten pages, etc. are spotted with old stains -- obviously this was a working cookbook, a kitchen veteran, and its 132 years of service show. Personally I think it adds character to the book.

BUY-IT-NOW: The Buy It Now price is calculated based on my own previous sale closing price for this specific title. Previous sale of this title can be seen at No. 350542029432.

NOTE: I recently acquired a wonderful collection of antique cookbooks, receipts books, etc. Some I have offered on already. Some are currently at sale right now, while still others are waiting to be saleed 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 sales frequently to see what each new day brings. Thank you for your interest in my books.

DESCRIPTION:

Here is a rare treasury of Victorian cookery and household expertise. It contains more than 800 cooking recipes and more than 300 household receipts, and is illustrated with full-page color plates and other black and white illustrations.

The emphasis of the book is on the cookery recipes, but you’ll also find chapters on table-setting, napkin-folding, parlor games, child rearing, health and beauty, home decoration, sewing and laundry, pets such as canaries and aquariums, … even how to keep rats out of the pantry! Not to mention a chapter on \"Camping Out,\" which was all the rage in Victorian times.

The Preface states:

Our aim is to assist the management of the Household, but especially we would enter our plea for improved cookery … In this department we have endeavored to give only those recipes which have stood the test of actual use and received the endorsement of the best cooks and caterers of the day, and all of them can be depended upon as being just what they purport to be.

The most worthless unit in a family is an ill-managing wife, or an indolent woman of any sort. If she knows nothing of her kitchen, and is at the mercy of the cook, the table will soon become intolerable – bad soup, soft and flabby fish, meat burned outside and raw within. The husband will soon fly from the Barmecide feast, and take refuge in his club, where he will not only find food that he can digest, but at the same time escape from the domestic discord that usually accompanies ill-cooked victuals at home. [Hey, I didn’t write this paragraph, the publishers did, so no hate mail, please. My own wife glared at me when I read it to her! – neetmok]

Besides the cooking recipes, we have added other such information as is of importance to every housekeeper. In its completeness we known present THE SUCCESSFUL HOUSEKEEPER to a discriminating public, with the hope that it may make easier the burden and more pleasant the cares of the over-burdened wives and mothers of our land.

In the middle of the book, the publishers included a convenient section of blank lined pages for the “successful housekeeper” to record her own recipes. This section is completely filled with handwritten recipes by the book’s original owner. More handwritten recipes are tucked between the pages, and still other recipes clipped from newspapers, etc. are also pasted into the book. In the case of the handwritten recipes, the transcriber also included the names of the women who gave her the recipes.

Without further ado, I give you my own summary of the contents of THE SUCCESSFUL HOUSEKEEPER offerings, rendered more reader-friendly by yours truly. The editing, reorganization, etc., takes a bit more time but I’ve had some nice notes from ers telling me they appreciate it. (And for those who don’t, the book also features a full, 11-page index at the back.)

Contents Are:

COOKERY:

CHAPTER ONE ~ BREAD MAKING:

Sour-proof Yeast
A Yeast That is Reliable
Another Recommended Yeast
A Really Good Home-made Bread
Yeast Bread
Potato Bread from Six Potatoes
Potato Bread from Four Potatoes
How to make Milk Sponge Bread
Two Recipes for the Making of Salt Rising Bread
Four Recipes for Corn Bread
Grandmother’s Indian Bread Recipe
Graham Bread, Quick
How to make Baking Powder Graham Bread
Brown Bread from Graham Flour
Two Graham Bread Recipes
Two Brown Bread Recipes and another Recipe for Boston Brown Bread
How to make Rye Bread
Recipes for Rye and Indian Bread
How to make Rye Bread with Baking Powder
The secret to Hoyleton Bread
For Dyspeptics: Norwegian Bread
Good Oatmeal Bread
How to make Rice Bread

CHAPTER TWO ~ BREAKFAST AND TEA CAKES:

Biscuits: Light, Butter, Soda, Dixie, Baking Powder, Cream of Tartar, English, Graham and Cold Biscuits
Three recipes for Buns
Breakfast Cake Recipes: Cinnamon, Graham, Rye Drop, Corn, Johnny, Newport and Potato Breakfast Cakes
Griddle Cake Recipes: Corn Meal, Rice, Flour, Green Corn, Hominy, Crumb Corn, Graham, Squash, Pumpkin, Apple and Berry Griddle Cakes
Flannel Cakes and Buckwheat Cakes
Oatmeal Crackers and Graham Crackers
Crumpets and London Crumpets
Kentucky Corn Dodgers
Nine Recipes for Fritters: Green Corn #1, Green Corn #2, Apple, Celery, Oyster, Clam, Lobster, Rice and Blackberry Fritters
Seven Recipes for Gems: Graham #1, Graham #2, Cold Water, Mixed, Corn and Oatmeal Gems
Seven Lovely Muffin Recipes: Muffins #1, Muffins #2, Muffins #3, Rice Flour, Rice, Graham, Graham #2, and Corn Meal Muffins
Six Kinds of Mush: Corn, Oatmeal, Cracked Wheat, Cracked Wheat #2, Fried and Hominy Mush
Puffs
How to make German Puffs
Graham Puffs
Oatmeal Puffs Recipe
Potato Puffs
Cream Puffs
How to make Puffets
Proverbs and Pocket Books
Eleven Recipes for Rolls: Rolls #1 and #2, Parker House, Cinnamon, White Mountain, Vienna Twist, Oatmeal, Italian, Graham Breakfast, French and Tremont House Rolls
Rosettes and how to make them
Rusks and Scones: Rusks, Sweet Rusks, Sweet #2, Baking Powder Rusks, Scones and Scotch Scones, Sally Lunn #1 and #2, Plain Shortcake and Scotch Short Cake
Sandwiches: Ham, Egg, Sardine, School Lunch, Oyster, Tongue or Ham Sandwiches
Toast: Cream, Breakfast, Cheese and Egg, Ham, Spanish and Fried Bread Toast
Waffles: Recipes #1-4, Bread, Rice and Sweet Waffles; Graham Wafers

CHAPTER THREE ~ CAKES:

How to make Almond Cake
Another Almond Cake recipe
How to make Adelaide Cake
Apple Cake Recipe
Apple and Angels’ Food Cakes
Andalusia Sponge Cake
How to make Black Fruit Cake
Two Recipes for Bride Cake
Bread Cake
Black Cake Recipe
Bridgeport Cake
How to make Buternut Cake
Boston Cream Cake
Two Cocoanut Cake recipes
Two Chocolate Cake recipes
Two Corn Starch Cake recipes
Coffee Cake
Chocolate Eclairs
Charlotte Cachee
How to make Cider Cake
How to make a Cake with no eggs
Cream Puffs and custard for the filling
Citron Cake
How to make Cream Cake
Christmas Cake recipe
Cinnamon Cake #1 and #2
Cup Cake
Cocoanut Pound Cake
Clove Cake recipe
Delicate Cake
Delicious Cake
Drop Cake
Dough Cake
Dover Cake
Dundee Cake
How to make Dried Apple Cake
Election Cake recipe
Everyday Fruit Cake
How to make an Eggless Cake
English Christmas Cake
Fruitcake made from Dough
Two Fruit Cake recipes
Fruit Jelly Cake
Favorite Lemon Jelly Cake
Two Fig Cake recipes
French Loaf Cake
Feather Cake and Feather Cake #2
Gold Cake recipe
Gentleman’s Favorite Cake
Ginger Drop Cake
Gingerbread Loaf Cake
How to make Ginger Bread
Two ways to make Soft Ginger Bread
Ginger Cupcake
Groom’s Cake
Graham Cup Cake
Hickory Nut Cake
How to make Hickory Nut Drop Cake
Huckleberry Cake recipe
Recipe for Honey Cake
Imperial Cake
Ice Cream Cake
Jelly Cake
Jelly Rolls
Kaffee Kuchen
Knickerbocker Cake
Lemon Cakes and Lemon Jelly Cake
Lady Cake
Lunch Cake
Light Cake
Loaf Cake
Marbled Cake
How to make Mountain Cake
Madeira Cake
Molasses Cake
Another Molasses Cake
Marbled Chocolate Cake
Moreton Farm Cake
Nut Cake #1 and #2
White Nut Cake
How to make Neapolitan Cake
Lady Fingers recipe
Orange Cake
Another Orange Cake
Perfection Cake
Pork Cake
Portuguese Cake
Puff Cake
Pineapple Cake
Pound Cake without Soda
Cocoanut Pound Cake
Pound Cake
Plum Cake
Quincy Cake
Queen Cake
Railroad Cake
Reception Cake
Rice Cake
Rochester Jelly Cake
Silver Cake
Snow Cake
Swiss Cake
Delicious Sponge Cake
Sponge Cake with Hot Wafers
Sponge Cake and White Sponge Cake
Sultana Cake
Spice Cake
Seed Cake
How to make Tunbridge Cake
Taylor Cake
Wedding Cake
Vanilla Cake
Washington Cake
Wine Cake
Webster Cakes
Watermelon Cake
White Cake
Yule Cake
Crullers, Nos. 1, 2 and 3

COOKIES, JUMBLES AND SNAPS:

Two ways to make Almond Cookies
Cocoanut Cookies
Four additional recipes for Cookies
Eggless Cookies
Ginger Cookies
Graham Cookies
Molasses Cookies
Sugar Cookies
Hickory Nut Cookies
Sand Tarts
How to make Jumbles
Another way to make Jumbles
Ginger Snaps Nos. 1-3
Doughnuts
Doughnuts without Eggs
Raised Doughnuts
Cream Doughnuts
Fried Cakes
White Snow Balls

CHAPTER FOUR ~ CREAMS & CUSTARDS:

How to make Apple Snow
Almond Cream Recipe
Apple Float
A recipe for Bavaroise
Blanc Mange
Cream a la Mode
Coffee Cream
How to make Bavarian Cream
Chocolate Bavarian Cream
Caledonian Cream
How to make Charlotte Russe Elegante
Charlotte Russe recipes #1 and #2
Fruit Charlotte
Genoese Cream
Italian Cream
Manioca Cream
Russe Cream
Rock Cream
Spanish Cream
Tapioca Cream
Whipped Cream and Whipped Cream Sauce
Apple Custard
Boiled Custard
Baked Custard
Coffee Custard
Corn Starch Custard
Cocoanut Custard
Cold Cup Custard
Caramel Custard
Lemon Custard
Tubbie Custard
Moonshine
Floating Island Nos. 1 & 2
Irish Moss
Quaking Custard
Orange Snow

CHAPTER FIVE ~ CONFECTIONERY:

Almond Creams
Bon Bons
Butter Scotch
Boston Caramels
Cream Cocoanut Candy
Cocoanut Caramels
Cocoanut Candy
Chocolate Caramels
Chocolate Cream Drops
Chocolate Kisses
Doherty’s Description
Fruit Candy
Hickory Nut Candy
Horehound Candy
Lemon Cream Candy
Lemon and Peppermint Drops
Molasses Candy
White Molasses Candy
Peanut Candy
Pop Corn Balls
Taffy
Efferton Taffy
Vinegar Candy #1 and #2
Walnut Candy
Meringues
Cream Meringues
Macaroon
Bachelor Buttons
Corn Starch Rateffes

CHAPTER SIX ~ CATSUPS:

Currant, Cucumber, Gooseberry, Plum, and Tomato Catsup #1 and #2

CHAPTER SEVEN ~ DESSERTS:

Puddings: Arrowroot, Almond, Green Corn, Cottage, Delmonico, Eve’s, Fruit, Baked Farina, Plain Fruit, Florentine, Gelatine, Ginger, Honey Comb, Huckleberry, Indian, Apple, Apple Batter, Amber, Bancroft, Bread, Birds Nest #1 and #2, Cabinet, Cream Batter, Cracker, Chocolate, Charlotte, Cottage, Cocoanut, Cream, Crumb, Jelly, Kiss, Lemon #1 and #2, Malagan, Mitchell, Maud’s, Orange, Plum #1 and #2, Christmas Plum, English Plum, Rich Plum, Baked Plum, Poor Man’s, roly Poly, Rice, Sago, Suet, Steamed #1 and #2, Snow, Tapioca #1 and #2, Vegetable and Yankee Pudding
Puddings, Continued: Pie Plant Charlotte, Bombes Au Riz, Hen’s Nest, Apple Float, Apple Slump, Baked Apple Dumplings, Apples Surprised, Ambrosia, Apple Omelet, Apple Charlotte, Banana and Apple Tart, Irish Rock, Jelly Rice, Jelly Tartlets, Raisin Puffs, Strawberry Shorcake No. 1 and No. 2, Whipped Syllabubs
Pudding Sauces: Pudding Sauce, Sweet Sauce, Fruit Sauce, Fruit Pudding Sauce, Arrowroot Sauce, German Custard Sauce, Pudding Sauce #2, Puff Paste
Pie Crusts: Pie Crust, Good and Cheap Pie Crust, Pie Crust Glaze, Pie Crust for 4 Small Pies, Tart Crust, Icing Pastry, Puff Paste with Beef Suet

PIES:

Apricot Pie
Apple Pie
Apple Custard Pie
Boiled Cider Pie
Banana Pie
Cracker Pie
Chocolate Pie
Cocoanut Pie
Custard Pie
Cracker Pie
Cream Pie
Cream Pie #2
Custard for Cream Pie
Delicate Pie
Lemon Pie #1 and #2
Fruit Pie
Mince Pie
Mince Meat
Mince Pie #1 and #2
Meatless Mince Meat
Marlborough Pie
Orange Pie
Cream Peach Pie
Pine-Apple Pie
Pumpkin Pie
Potato Pie
Sweet Potato Pie
Sweet Potato Pie #2
Apple or Peach Meringue Pie
Peach Pie
Quince Pie
Cream Raspberry Pie
Raisin Pie
Rhubarb Pie
Rice Pie
Squash Pie
Vinegar Pies
Tarts

CHAPTER EIGHT ~ DRINKS:

Coffee
Coffee Substitutes
How to make Tea
How to brew Cottage Beer
How to brew Ginger Beer
How to brew Spruce Beer
How to make Claret Cup
How to make Fruit Cup
Cream of Tartar Drink
How to make Simon Pure Lemonade
How to make Jelly Lemonade
How to make Ginger Lemonade
How to make Berry Sherbet
An Excellent Mead

CHAPTER NINE ~ EGGS AND OMELETTES:

How to Bread Eggs
Egg a la Mode
Eggs, Baked
Egg Baskets
How to Pickle Eggs
How to Scramble Eggs
How to Poach Eggs
Stuffed Eggs
Omelette #1 and #2
Apple Omelette
Baked Omelette
How to make an Oyster 0melette
Omelette Souffle
French Omelette
How to make Omelette with Ham
Eggs a la Bonne Femme

CHAPTER TEN ~ FRESH FRUITS:

Pineapples, Melons, Oranges
A Nice Way to Prepare Apples
How to Stew Apples
Bananas and Cream
How to Crystallize Fruit
How to keep Grapes
Candied Cherries
Stewed Pears
Glace Cherries
Candied Lemon Peel

CHAPTER ELEVEN ~ CANNING FRUIT:

Some General Directions
A Convenient Table for Canning Fruit
Apple Sauce
How to Can Pineapples
How to Can Pineapple #2
How to Can Berries
How to Can Pears
How to Can Peaches
Dried Peaches

CHAPTER TWELVE ~ ICE AND ICE CREAMS:

Materials and General Instructions
How to make Berry Cream Ice Cream
How to make Burnt Sugar Ice Cream
How to make Chocolate Ice Cream
How to make Coffee Ice Cream
How to make Lemon Ice Cream
How to make Peach Ice Cream
How to make Pineapple Ice Cream
How to make Orange Ice Cream
How to make Strawberry or Raspberry Ice Cream
How to make Vanilla Ice Cream
How to make Cocoanut Ice Cream
How to make Frozen Tapioca Ice Cream
How to make Frozen Rice Custard
How to make Water Ices
How to make Cherry Water Ice with Nut Cream
How to make Strawberry Water Ice
How to make Raspberry Water Ice
How to make Burnt Almond Ice Cream and Orange Ice
How to make Biscuit Glaces
How to make Rateffe Biscuit Cream
How to make Tutti Frutti
How to make Pineapple Sherbet
How to make Gelatine Paste for Ornamenting Ices
How to Color Ice Cream or Water Ices

CHAPTER THIRTEEN ~ ICINGS:

Almond Icing
Two Kinds of Boiled Icing
Three Kinds of Chocolate Icing
Clear Icing for Cakes
Icing for Cakes
Tutti Frutti Frosting
Lemon Icing
Ornamental Icing
Yellow Icing
Rose Coloring

CHAPTER FOURTEEN ~ JAMS AND JELLIES:

Jams: Apricot, Apple, Blackberry, Raspberry, Currant, Strawberry, Grape, Gooseberry, Plum
Marmalades: Apple, Orange, Pineapple, Peach, Quince, Plum, Pumpkin
Jellies: Apple, Blackberry, Cranberry, Crab-Apple, Currant, Grape, Peach, Pie-Plant, Quince #1 and #2
Gelatine Jellies: Coffee Jelly, Lemon Snow Jelly, Lemon Jelly, Orange Jelly, Wine Jelly, Mouldiness

CHAPTER FIFTEEN ~ MUSHROOMS:

Mushrooms au Gratin
How to make Mushrooms a la Provencale
Mushrooms a la Crème
Baked Mushrooms recipe
Breakfast Mushrooms
Curried Mushrooms
Mushrooms en Caisse
Mushroom Catsup
Mushrooms en Ragout
Mushrooms with Bacon
Mushroom Stems
Mushrooms Stewed
Mushrooms Potted
Mushrooms and Toast
Mushrooms on Toast
How to Pickle Mushrooms
Another way to pickle Mushrooms

CHAPTER SIXTEEN ~ PICKLES:

Pickled Artichokes
Pickled Butternuts and Walnuts
Pickled Beans
Pickled Beats
Pickled Broccoli
Bottled Pickles
Mary’s Pickled Blackberries
How to Put up Cucumbers in Brine
Pickled Cabbage #1 and #2
Pickled Cauliflower #1 and #2
Pickled Cucumbers
Chow-Chow Nos. 1 and 2
Pickled Cherries
French Pickles
Pickled Grapes #1 and #2
How to harden Pickles
Lemon Pickles
Mangoes of Melons
Imitation Pickled Mangoes
How to Pickle Nasturtiums
How to Pickle Onions
Another method for pickling onions
Stuffed Peppers
Mixed Pickles #1 and #2
India Pickles
Neetmok Pickles
Pyper Pickles
Ragan Pickles
Sweet Pickles
Sweet Apple Pickle
Sweet Tomato Pickle
Green Tomato Pickles
Picallilli
Picklette
Spiced Vinegar for Pickles Generally
Pickled Peaches
Pickled Peaches that will Keep
How to Pickle Plums
Green Tomato Soy
How to keep Tomatoes Whole
Pickled Tomatoes

CHAPTER SEVENTEEN ~ PRESERVES:

Apple Preserves
How to preserve Apricots
Citron Preserves
Another way to make Citron Preserves
Currant Preserves
Brandied Cherries or Berries
Lemon Preserves
Preserved Oranges
Preserved Pineapple
How to preserve Plums or Cherries
Preserved Purple Plums
How to Preserve Pears
Brandy Peaches
Peach Preserves
Quince Preserves
Preserving Strawberries
Green Tomato Preserves
Ripe Tomato Preserves
Spiced Currants
Spiced Gooseberries
Spiced Grapes
Spiced Peaches
Spiced Plums #1 and #2

CHAPTER EIGHTEEN ~ VEGETABLES:

Vegetables Generally
The Right Way to Cook Potatoes
Fried Jerusalem Artichokes
How to boil Asparagus
How to Fricassee Asparagus
Egg Broccoli
Beets and Potatoes
Lima Beans
String Beans
Brussels Sprouts
How to Stew Carrots
Celery
How to Fry Celery
How to Stew Celery
Cream Cabbage
Cabbage a la Cauliflower
How to boil Cabbage
How to Bake Cabbage
Hot Slaw
Cauliflower
Cauliflower a la Francaise
Cauliflower with Stuffing
Cauliflower with Sauce
Corn for winter use
Baked Corn
Green Corn on the Cob
Corn Oysters
Stewed Corn
Stewed Cucumbers
Celery
How to fry Celery
Carrots
How to boil Carrots
Dandelions
How to stew Endives
Egg Plant #1 and #2
Fricasseed Egg Plant
Stuffed Egg Plants
Garlic
How to stew Greens
How to use Horse Radish as a Garnish
How to stuff Lettuce
Macaroni
Macaroni as a vegetable
Macaroni with Oysters
Macaroni with tomatoes
Stewed Macaroni
Boiled Onions
Boiled Okra
0nion Ormoloo
Scalloped Onions
Vegetable Oyster
Mock Stewed Oysters
Parsley
Crisp Parsley
Fried Parsley
Parsnips
How to fry Parsnips
How to stew Parsnips
Canned Pease
How to cook Pease the French way
Green pease
Potato Balls
Browned Potatoes
English Potato Balls
Southern Baked Potatoes
Cream Potatoes
Potato Croquettes
Potato Cake
Two recipes for Fried Potatoes
Mashed Potatoes
Potato Surprise
Potato Puff
Potato Pie
Puree of Potatoes
Potato loaves
Saratoga Potatoes
Lyonnaise Potatoes
Old Potatoes
Tossed Potatoes
Sweet Potatoes
Baked Sweet Potatoes
A Farmer’s Dainty Dish
Rice as a Vegetable
Succotash
Spinach
Cream of Spinach
Winter Squash
Stuffed Squash
Turnips
Mashed Turnips
Tomatoes a la Cream
Browned Tomatoes
Baked Tomatoes #1 and #2
Broiled Tomatoes
How to fry Tomatoes
How to scallop Tomatoes
Stuffed Tomatoes
French Batter for Frying Vegetables
Rules for Cooking Vegetables

CHAPTER NINETEEN ~ FISH:

General Advice on Fish
Baked Fish
How to Boil Fish
Boiled Fish
Baked Black Fish
Brook Trout
Flounders
Halibut
Potted Eels
Collared Eels
Sturgeon
Cods Head
Fresh Codfish
Salt Codfish
Scalloped Codfish
Codfish Balls
Salt Mackerel
Baked Cod
Boiled Pike
Turbot
How to fry White Fish
Salmon

CHAPTER TWENTY ~ SHELLFISH:

Clams
Clam Bake
Clam Chowder
Clam Fritters
Fried Clams
Clam Pie
Clam Stew
Clam Soup
Crabs
Soft Crabs
Scalloped Crab
Frogs (frogs? shellfish?)
Lobster Croquettes
Lobster Cutlets
Fried Lobster
Lobster Patties
Lobster Rissoles
Lobster Salad
Broiled Lobster
Lobsters en Brochette
Roasted Lobsters
Gratin of Lobster
Broiled Lobsters
Oyster Chowder
Oyster Croquettes
Fricasseed Oysters
Fried Oysters
Fried Oysters #2
Chicken and Oyster Pie
Scalloped Oysters
Park Row Oyster Stew
Maryland Stewed Oysters
Plain Stew
Oyster Sauce
Oyster Pie
Pickled Oysters
Oyster Patties
Oyster Pot Pies
Roasted Oysters
Fancy Roast Oysters
Oyster a la Poulette
Raw Oysters
Oysters with Toast
Oyster Flavor
New Way or Preparing Oysters
Scallops
Terrapins or Water Turtles

CHAPTER TWENTY-ONE ~ GAME:

How to Select Game: Grouse, Woodcock, Pigeons, Hares, Rabbit
How to Pot Birds
Reed Birds
Reed Birds a la Lindenthorpe
Roast Prairie Chicken
Prairie Chicken
How to Roast Partridges, Pheasants or Quails
Quail on Toast
How to Broil Quail or Woodcock
Pigeon Pie
Roast Pigeons
Pigeon Compote
Wild Duck or Mallard
Wild Goose
Roast Hare
A Nice Way to Prepare Cold Hare
Roast Rabbit
Rabbit with Herbs
Venison Chops
Venison Epicurean
Venison Patties

CHAPTER TWENTY-TWO ~ MARKETING

CHAPTER TWENTY-THREE ~ MEATS:

How to carve Aitchbone of Beef
Brisket of Beef Stewed
How to make Tough Steak Tender
How to Carve Brisket of Beef
Broiled Steak
Broiled Beefsteak
Rump Steak with Oyster Sauce
How to Fry Steak
German Method of Frying Beefsteak
Beefsteak Smothered with Onions
Beefsteak Pie
How to carve Ribs of Beef
How to Roast Sirloin of Beef
Beef Balls
Fillet of Beef
A Good, Inexpensive Way to Cook Beef
Beef a la Mode
Pounded Beef
Beef Coquettes
Deviled Beef
Beef Sausages
Beef au Gratin
Beef Heart
Dried Beef in Cream
Beef Omelette
Broiled Beef Tongue
How to Boil Beef
Tongue Roasted
Tripe
Tripe a la Lyonnaise with Tomatoes
Bullock’s Heart, Roasted
Calf’s Heart Roasted
Calf’s Heart Fried
Sheep’s Heart Baked
Sweetbreads
Sweetbreads Fried
Sweetbreads Baked
Sweetbreads Boiled
Sweetbreads and Cauliflowers
Tomato Sweetbreads
Kidneys Broiled or Roasted
Stewed Kidneys
Fried Liver
Roast Quarter of Lamb
Fried Lamb Chops
Broiled Lamb Chops
Stewed Lamb with Green Pease
Lamb Cutlets
Breast of Mutton, boiled
Haunch of Mutton a la Venison
Mutton Breast with pease
Mutton Curried
Mutton Chops
Mutton Cutlets a la Minute
Mutton Cutlets and Puree of Potatoes
Boiled Leg of Mutton
Mutton Kebab
How to carve Leg of Mutton
Roast Leg of Mutton
Mutton Cutlets with Provencale Sauce
How to keep Pork fresh in summer
How to cook Pork
Doherty’s Description
Pork Belly Rolled and Boiled
Pork Brawn
Pork Chops Broiled
Fried Pork Chops
Broiled Pork Cutlets
Leg of Pork Good as Goose
Fried Pork Cutlets
Boiled Leg of Pork with Pease Pudding
Pork Pies
Roast Loin of Pork
Pork Cake
Pork Sausages
Pork and Beans
Pressed head
Boiled Pigs Feet
Pigs Foot Cheese
How to Roast a Sucking Pig
How to cure Hams
Ham Pie
Boned Ham
Baked Ham
Smoked Meat on Toast
Ham and Eggs
Boiled Ham
Ham Balls
Ham Garnishing and Ornamenting
How to Glaze Hams
Collared Breast of Veal
Boiled Breast of Veal
Ragout Breast of Veal
Roasted Breast of Veal
Bubble and Squeak of Veal
Veal Cake
Veal Scallop
Boiled Calf’s Head
Calf’s Brains a la Ravigote

CHAPTER TWENTY-FOUR ~ POULTRY:

Chicken Saute a la Marengo
How to prepare Capon Ranaque
Chicken Fricassee
Chicken Pie
Frying Chickens
Chicken Salad
Chicken Croquettes
Baked Chicken
A Nice Way to Cook Chicken
Chicken Pudding
Jellied Chicken or Veal
Scalloped Chicken
Chicken Pot Pie
Broiled Chicken
Ducks a la Francaise
Pressed Chicken
Duck a la Mode
Baked Duck
Braised Ducks
Braise of Duck with Turnip
Fricasseed Duck
Mock Duck
Minced Fowls
How to Carve Roast Fowl
Croquettes
How to Carve Roast Goose
How to Boil Goose
Roast Goose
Stuffing with Sage and Onion
Turkey
Carving of Turkey
Boiled Turkey or Capon
Roast Turkey
Boiled Turkey
Turkey dressed with Oysters
Deviled Turkey
Turkey Scallop
Plain Stuffing
Apple Stuffing
Potato Stuffing
Chestnut Stuffing

CHAPTER TWENTY-FIVE ~ SALADS:

Anchovy Salad
Artichoke Salad
Beetroot Salad
Celery Salad
Chicken Salad
Another Chicken Salad
How to make Cabbage Salad
Fish Salad
Hot Egg Salad
Endive with Winter Salad
Lettuce Salad
Lobster Salad
Game Salad
Orange Salad
Potato Salad
Salmon Salad
Summer Salad
Russian Salad
Sidney Smith’s Recipe for Salad Dressing
Vegetables and Salads
Watercress Salad
Salad Dressing
Salad Dressing II

CHAPTER TWENTY-SIX ~ SOUPS, SAUCES AND FORCEMEATS:

SOUPS:

Stock
The making of Bean Soup
Asparagus Soup recipe
Beef Soup
How to make Common Soup
How to make Clam Soup
Recipe for Corn Soup
The way to make French Vegetable Soup
Egg Soup
Chicken Soup
How to make Cabbage Soup
Green Pea Soup
Gumbo Soup recipe
Receipt for Plain Gumbo soup
Lobster Soup
How to make Macaroni Soup
The way to make Macaroni or Vermicelli Soup
Mock Terrapin Soup
Mock Turtle Soup
Mutton Soup
Mushroom Soup
Neetmok Soup
Soup Noodles
Okra Gumbo
Ox-Tail Soup
Oyster Soup
How to make Potato Soup
Turkey Soup recipe
Southern Gumbo Fela
Two ways to make Tomato Soup
Green Turtle Soup
Soyer’s Cheap Soups
Aspic Jelly for Stock
Aspic Jelly for Garnishing

SAUCES:

Bechamel Sauce
Anchovy Sauce
Bread Sauce
Brown Sauce
Cucumber Sauce
Chili Sauce
Celery Sauce
Egg Sauce
Fish Sauce
Hollandaise Sauce
Hot Sauce for Meats
Horse Radish Sauce
Mushroom Sauce
Mint Sauce
Mustard Sauce
Prepared Mustard
Made Mustard
Mayonnaise Sauce
Maitre D’Hotel Sauce
Oyster Sauce
Old Currant Sauce for Venison
Piquant Sauce
Tomato Sauce

FORCEMEATS:

Almond Forcemeat
Forcemeat Balls
Chestnut Forcemeat
Forcemeat for Fish, Soups and Stews
Forcemeat for Game
Forcemeat for Turkeys
Mushroom Forcemeat
Oyster Forcemeat

HOUSEHOLD:

CHAPTER TWENTY SEVEN ~ FURNITURE: * Furniture Covers * The Use of Varnish * How to make an Ottoman * How to Render New Mahogany Like Old * How to Clean Furniture * Dirty or Stained Furniture * How to Clean Paint * How to Make Glue * How to Revive Gilt Frames * Magic Furniture Polish

CHAPTER TWENTY-EIGHT ~ HOUSE PESTS: A Remedy for Mice * How to Drive Rats Away Alive * How to Deal with Rats * How to Destroy Bed Bugs, Moths and Other Vermin * How to Prevent Red Ants * How to Get Rid of Flies * Mosquitoes

CHAPTER TWENTY-NINE ~ TOILET: Cleaning Gloves * Hair Receivers * Toilet Cushions * Shaving Cases * How to Clean Hair Brushes and Combs * How to Clean Jewelry * Cologne Water * Cold Cream * Lip Salve * Lavender Water * How to Clean Gold Chains * How to Clean Gilt Jewelry * How to Remove a Tight Ring * Grease Eraser * Cure for Chapped Hands * Care of the Teeth * Offensive Feet * For Freckles * Care of the Nails

CHAPTER THIRTY ~ KITCHEN: Care of Silver * New Kettles * How to Purify Water * Washing Dishes * Cleaning Tinware * How to Make Hard Water Soft * The Griddle * Coal Ashes Good to Scour With * How to Triumph Over Absent-Mindedness * An Economical Crumb Cloth * Scraping Kettles * How to Keep Lamp Chimneys Clean * How to Start a Fire * How to make Fire Kindlers * How to Polish a Stove Easily * How to use the Oil Stove * Blacking Stoves * How to Clean Mica * How to Clean Knives * How to keep a Kitchen Table Clean

CHAPTER THIRTY-ONE ~ HOW TO CLEAN COLORED FABRICS: Muslin Dresses * Laces * How to Bleach Lace * How to Stiffen Linen * How to Clean Cloth * How to Clean Black Silk * How to clean Black Merino or any Woolen Stuff * How to Renovate Crape * Washing Clothes * Washing Chintzes * How to Remove Spots of Wax * Another Recipe * How to Clean Carpets * For Bleaching Cotton Cloth * How to Clean Light Kid Gloves * How to Clean White Silk Lace * Starch Polish * Washing Fluid * Gem Washing Fluid * Hard Soap * Soft Soap * How to Wash Flannels * How to keep Black Gloves from Crocking * How to remove Scorches * Washing Towels * How to Do Up Shirt Bosoms

CHAPTER THIRTY-TWO ~ THE SEWING ROOM: Saving Thread * Window Shades * Scrap Bags * Sewing on Buttons * Marking Handkerchiefs * Table Covers * Taking Care of Stockings * Putting Away Stockings * How to Preserve Old Stockings * Home-made Work Baskets * Harmonious Color Contrasts

CHAPTER THIRTY-THREE ~ DYEING, ETC: SILKS: Black * Brown on Silk or Cotton * Crimson * Green * Light Blue * Old Gold * Orange * Purple * Sky Blue on Silk or Cotton * Yellow WOOLEN GOODS: Blue, Quick Process * Chrome Black * Green * Madder Red * Orange * Pink * Scarlet, Very Fine * Snuff Brown, Dark * Another Method, Any Shade * Wine Color * Crimson * Dove and Slate Colors of all Shades * Purple * Salmon * Yellow, Rich COTTON GOODS: Black * Green * Orange * Red * Sky Blue * Yellow COLORING COTON CARPET RAGS: Blue * Yellow * Orange * Green TO REMOVE STAINS: Ink Stains in Woollen Table Covers and Carpets * How to Remove Ink Stains from Floors or Mahogany * How to Remove Stains of Port Wine * How to Remove Mildew * How to Remove Stains in Silk * Acid, Tea, Wine and Other Stains * Stains Caused by Scorching * How to Restore Stained and Discolored Muslins * Stains Caused by Mildew * Linen * Stains on Mahogany Etc * Silver and Electro Plate Stains * How to take Ink Stains from Mahogany * Oil Stains

CHAPTER THIRTY-FOUR ~ ODDS AND ENDS: How to protect the dress * Putting up curtains * Window Gardens * How to keep Boys and Girls at Home * Lining Stair Carpets * Putting away Woolen Clothes * Pretty and Simple Ornaments * How to make an old Japanese umbrella useful * How to remove paint and abcxs putty from window glass * How to preserve natural flowers * Eggs to preserve for winter use * Charcoal for flowers * How to revive Gilt Frames * Floor cloths * How to Pot Butter for winter use * How to prevent Rust * Paste * French Polish * How to prevent steel articles from rust * How to preserve flowers * Incombustible Dresses * Home made Table Syrup * The Chromograph * Lime Water * How to preserve autumn leaves * Skeleton Leaves * How to restore frozen plants * For crystallizing grass * Frosting for windows * Black tracing paper * Sympathetic Ink * Valuable Cement * Cement for rubber or leather * Diamond Cement * Weights and measures

CHAPTER THIRTY-FIVE ~ THE SICK-ROOM: Panada * Arrow-root Jelly * Beef Tea * Chicken Panada * Egg Cream * Soup for an Invalid * Gruel * Egg Gruel * Gruel for Infants * Beef Jelly for Invalids

CHAPTER THIRTY-SIX ~ HEALTH ITEMS: A receipt for the common cold * Cough mixture * How to remove warts * How to prevent nail growing into the toe * How to prevent the Nightmare * The use of a raw egg * How to make a sand-bag * Worm remedy * Sleep as a medicine * New cure for wounds * A mustard plaster * A cure for diphtheria * Bilious headache * A remedy for cold feet * The opium habit * Antidotes for poison * External use of castor oil * Treatment of the supposed drowned * Cure for burns * Grandmother’s salve for everything * Cholera remedy * Fig paste for constipation * Cure for chilblains * For canker sore mouth * Cure for corns * Ring worm * Cure for rheumatism and bilious headache * For felon * Toothache * Cure for neuralgia * Tincture of iodine on corns * Smallpox remedy * For hydrophobia * Flannels for fomentation * For hoarseness * For sore throat * Healing lotion * How to prevent contagion from eruptive diseases * For toothache * For headache * How to stop bleeding * How to remove discoloration from bruises * Cure for wasp sting * Cure for summer complaint * The best deodorizer

CHAPTER THIRTY-SEVEN ~ CARE AND CULTURE OF CHILDREN: Sleep * Rice Jelly * Arrow Root * Milk and Bread * Wheaten Grits * Hominy and Milk * Graham Hasty Pudding * Rice Flour Hasty Pudding * Milk Porridge * Mush and Milk * Condensed Milk * Moral Influence – Obedience

CHAPTER THIRTY-EIGHT ~ THE DINING ROOM: Decoration of the Dinner Table * Party Dinner * Courses * Entrees * Desserts * A Word to the Guest * Home Dinner * Coffees and Luncheons * Menu for Company Dinners * Allowance of Supplies for an Entertainment * Cold Lunches for Washing Days, or Other Days of Extra Labor * Economical Dinners

CHAPTER THIRTY-NINE ~ THE AQUARIUM

CHAPTER FORTY ~ CARE OF CANARIES: Choosing the Birds * Taming * Cages * Baths * Food and Water * Breeding Canaries

CHAPTER FORTY-ONE ~ FLORICULTURE: Trellised Windows * Arbors and Rockeries * Rockeries * Ferneries

CHAPTER FORTY-TWO ~ THE PICNIC

CHAPTER FORTY-THREE ~ GARDEN PARTIES

CHAPTER FORTY-FOUR ~ CAMPING OUT

CHAPTER FORTY-FIVE ~ DAUGHTERS

CHAPTER FORTY-SIX ~ HOUSE PAINTING: Introduction * Mixing Paints * Beautiful White Paint * For a Pure White Paint * For Knotting * Common Flesh Color * Fine Flesh Color * A Beautiful Color for Carriages * Cream Color * Pearl Gray * Fawn Color * Blue * Buff * Straw * Drab * Steel * Purple * Violet * French Grey * Silver * Gold * Dark Chestnut * Salmon * Peach Blossom * Drab * Lead * Chocolate * Dark Red for Common Purposes * Orange * Bright Yellow for Floors * Dark Yellow * Light Yellow * Olive Green * Light Green * Grass Green * Invisible Green * How to paint a Bronze * A Good Imitation of Gold * Tar Paint for Fences, Roofs, Etc * Paint Driers * Milk Paint for Indoor Work * Lime Whitewash * Italian Marble * How to imitate Granite * A Cheap Oak Varnish * Common Oil Varnish * Transparent Varnish for Pictures * For Varnishing on Wood, Unpainted * Waterproof Varnish for Linen or Calico

CHAPTER FORTY-SEVEN ~ THE CARE OF THE HAIR

CHAPTER FORTY-EIGHT ~ HOUSEHOLD GAMES & AMUSEMENTS: The Ball of Wool * Shadows * The Messenger * Magic Music * The Courtiers * The Dumb Orator * Speaking Buff * The Shopkeepers * Twirling the Trenches * Proverbs * The Newspaper * Comical Combinations * Buz * The Knight of the Whistle * Catch the Ring * Scandal * The Wild Beast Show * The Genteel Lady Always Genteel * Dumb Crambo * The Giantess * A Blind Judgment

CHAPTER FORTY-NINE ~ FOLDING NAPKINS

Remember folks, this is an 1883 original. This book is 132 years old.

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