Chapter I: Preface: The following objects are aimed at in this work

_First_, to furnish an _original_ collection of receipts, which shall embrace a great variety of simple and well-cooked dishes, designed for every-day comfort and enjoyment.

_Second_, to include in the collection only such receipts as have been tested by superior housekeepers, and warranted to be _the best_. It is not a book made up in _any_ department by copying from other books, but entirely from the experience of the best practical housekeepers.

_Third_, to express every receipt in language which is short, simple, and perspicuous, and yet to give all directions so minutely as that the book can be kept in the kitchen, and be used by any domestic who can read, as a guide in _every one_ of her employments in the kitchen.

_Fourth_, to furnish such directions in regard to small dinner-parties and evening company as will enable any young housekeeper to perform her part, on such occasions, with ease, comfort, and success.

_Fifth_, to present a good supply of the rich and elegant dishes demanded at entertainments, and yet to set forth a large variety of what is both healthful and good, in connexion with warnings and suggestions which it is hoped may avail to promote a more healthful fashion in regard both to entertainments and to daily table supplies. No book of this kind will sell without receipts for the rich articles which custom requires, and in furnishing them, the writer has aimed to follow the example of Providence, which scatters profusely both good and ill, and combines therewith the caution alike of experience, revelation, and conscience, “choose ye that which is good, that ye and your seed may live.”

_Sixth_, in the work on Domestic Economy, together with this, to which it is a Supplement, the writer has attempted to secure in a cheap and popular form, for American housekeepers, a work similar to an English work which she has examined, entitled the _Encyclopædia of Domestic Economy, by Thomas Webster and Mrs. Parkes_, containing over twelve hundred octavo pages of closely-printed matter, treating on every department of Domestic Economy; a work which will be found much more useful to English women, who have a plenty of money and well-trained servants, than to American housekeepers. It is believed that most, in that work, which would be of any practical use to American housekeepers, will be found in this work and the Domestic Economy.

_Lastly_, the writer has aimed to avoid the defects complained of by most housekeepers in regard to works of this description, issued in this country, or sent from England, such as that, in some cases, the receipts are so rich as to be both expensive and unhealthful; in others, that they are so vaguely expressed as to be very imperfect guides; in others, that the processes are so elaborate and _fussing_ as to make double the work that is needful; and in others, that the topics are so limited that some departments are entirely omitted, and all are incomplete.

In accomplishing these objects, the writer has received contributions of the pen, and verbal communications, from some of the most judicious and practical housekeepers, in almost every section of this country.

CONTENTS.

CHAPTER I.

ON SELECTING FOOD AND DRINKS WITH REFERENCE TO HEALTH.

Nourishing and unstimulating Food. Nourishing and stimulating
food. Food that stimulates without nourishing. Food that is entirely
Undigestible. Food that is unhealthful in nature, or made
so by cooking. Liquid aliments, or drinks. Other liquid aliments,
or drinks, 1

CHAPTER II.

MARKETING--CARE AND USES OF MEATS.

Selection and uses of meats. Modes of cooking and using the different
parts of animals. Beef. Veal. Mutton. Pork. Marketing.
On the Cure of Meats. Directions for cutting up a Hog.
To try out Lard. Directions for salting down Pork. Mr. H. H.’s
Receipt for Curing Hams. To prepare Cases for Sausages.
Sausage Meat. Bologna Sausages. Another Receipt for Sausage
Meat. Pickle for Beef, Pork, Tongues, or Hung Beef. Another
by measure, and with less trouble. To salt down Beef to keep the
year round. To Cleanse Calf’s Head and Feet. To Prepare
Rennet, 26

CHAPTER III.

BOILED MEATS.

To cook a Ham (very fine). Smoked Boiled Tongues. A la Mode
Beef. Another à la Mode Beef. To Boil a Leg of Veal or Mutton.
Pot Pie, of Beef, Veal, or Chicken. Calf’s Head. Curried
Dishes. To Prepare Curry Powder. Veal Stew. Another Veal
Stew (very fine). To Stew Birds. A fine Mutton Stew. A Sausage
Stew. To Bake Beef. Beef, or Mutton and Potatoe Pie.
To Cook Pigeons. Beef or Veal Stewed with Apples (very good).
To Boil a Turkey. To Boil Corned Beef, 36

CHAPTER IV.

ROASTED AND BAKED MEATS.

General Remarks. Roast Beef. Roast Lamb. Roast Mutton.
Roast Veal. To Roast a Fillet or Leg of Veal. Baked, or Roasted
Pig. To Roast a Spare Rib. Roast Turkey. Roast Goose.
Roast Chickens. Roast Ducks. Mutton and Beef Pie. Chicken
Pie. Mutton Haricot. To Cook a Shoulder of Lamb. Rice
Chicken Pie. Potatoe Pie, 43

CHAPTER V.

FRIED AND BROILED MEATS.

General Remarks. A nice Way of Cooking Calf’s or Pig’s Liver.
Fried Veal Cutlets. Fricassee Chickens. Meats Warmed over.
A nice Way of Cooking Cold Meats. A Hash of Cold Meat for
Dinner (very good). Cold Meat Turnovers. Head Cheese.
Souse. Tripe. Force Meat Balls (another Hash.) To Prepare
Cold Beef Steaks. A nice Way of Cooking Cold Boiled Ham.
Another way of Cooking Cold Ham. A Veal Hash. Veal Balls
(another Hash). Broiled Meats. General Remarks. Broiled Ham.
Broiled Veal Cutlets. Broiled Mutton Chops. Broiled Pork
Steaks. Beef Steaks. Beef Liver. To Poach Eggs. To Boil
Eggs. A Salt Relish. Egg Frizzle (very good). Frizzled Beef.
Veal Cheese. A Codfish Relish. Another Way. Salt Herrings, 50

CHAPTER VI.

SOUPS.

French Vegetable Soup. Plain Calf’s Head Soup. An Excellent
Simple Mutton Soup. Pea Soup. Portable Soup. A Rich Mock
Turtle Soup. Another Dry Pea Soup. Clam Soup. Oyster
Soup. Veal Soup. Macaroni Soup (Mrs. F.’s Receipt). Southern
Gumbo (Mrs. L.’s Receipt). Giblet Soup, 57

CHAPTER VII.

FISH.

Directions for making Chowder. To Fry Fish. To Boil Fish.
To Broil Fish. Baked Fish. Cod Sounds and Tongues. To
Cook Salt Codfish. To Cook Cold Codfish. To Cook Oysters.
Lobsters. Scolloped Oysters. Pickled Oysters. To Crimp Fresh
Fish. To Cook Eels. To Cook Scollops. A Good Way of Using
Cold Fresh Fish. To Cook Clams, 62

CHAPTER VIII.

ON THE PREPARATION OF HASHES, GRAVIES, AND SAUCES.

To prepare Gravy for a Cold Beef Hash, or Steak Hash. Gravy
for a Mutton Hash, or Venison Hash. To prepare a Veal Hash.
Common Gravies. Drawn Butter, or Melted Butter. Another
Mode of preparing Drawn Butter. Drawn Meat Gravies, or
Brown Gravies. Nice Article to use for Gravy, or Soup. Burnt
Butter for Fish, or Eggs. Sauce for Salad, or Fish. Wine Sauce
for Mutton or Venison. Oyster Sauce. Lobster Sauce. Apple
Sauce. Celery Sauce for Boiled Fowls. Celery Vinegar. Essence
of Celery, to flavor Soup. Herb Spirit. Soup Powder.
Soy. Tomato Catsup. Mushroom Catsup. Walnut Catsup, 66

CHAPTER IX.

VEGETABLES.

Potatoes. Boiled Potatoes. Other Modes of Cooking Potatoes.
Turnips. Asparagus. Beets. Parsnips and Carrots. Onions.
Jerusalem Artichokes. Squashes. Cabbage and Cauliflowers.
Peas. Sweet Corn. Succatosh. Beans. Egg Plant. Baked
Beans. Tomatoes. Greens. Cucumbers. Macaroni. Another
Way. To Cook Hominy. Macaroni Pudding, to eat with Meat.
Salad. Mode of Dressing Salad. Mushroom. Celeriac. Salsify,
or Vegetable Oyster. Southern Mode of Cooking Rice.
Common Mode of Cooking Rice. Best Mode of Cooking Tomatoes.
Sweet Potatoes. Artichokes. Stewed Egg Plant, 73

CHAPTER X.

OVENS, YEAST, BREAD, AND BISCUIT.

On Constructing and Heating an Oven. How to know when an
Oven is at the right Heat. How to know when Bread is Sour,
or Heavy. How to treat Bread when taken from the Oven.
Yeast. Potatoe Yeast. Home-made Yeast, which will keep good
a Month. Home-brewed Yeast more easily made. Hard Yeast.
Rubs, or Flour Hard Yeast. Milk Yeast. Wheat Bread of Distillery,
or Brewer’s Yeast. Wheat Bread of Home-brewed Yeast.
Baker’s Bread. Wheat Bread of Potatoe Yeast. Potatoe Bread.
Cream Tartar Bread. Eastern Brown Bread. Rye Bread. Rice
Bread.--No. 1. Rice Bread.--No. 2. Apple Bread. Pumpkin
Bread. Walnut Hill’s Brown Bread. French Rolls, or Twists.
Raised Biscuit. Very Nice Rusk. Potatoe Biscuit. Crackers.
Hard Biscuit. Sour Milk Biscuit. A good Way to use Sour Bread, 83

CHAPTER XI.

BREAKFAST AND TEA CAKES.

General Directions for Griddle and other Breakfast Cakes. Buckwheat
Cakes wet with Water. Extempore Buckwheat Cakes.
Buckwheat Cakes wet with Milk. Griddle Cakes of Unbolted
Wheat. Best Rice Griddle Cakes. A very delicate Omelet.
Wheat Waffles. Miss B.’s Waffles (without yeast). Rice Waffles.
Good Cakes for Tea, or Breakfast. Fried Rice for Breakfast.
Fried Hominy. Rye Drop Cake (excellent). Wheat Drop
Cake. Corn Griddle Cakes with Yeast. Pilgrim Cake. Sour
Milk Corn Cake. Corn Muffins (from the South). Corn Griddle
Cakes with Eggs. Sachem’s Head Corn Cake. Royal Crumpets.
Bachelor’s Corn Cake. Mrs. W.’s Corn Cake. Corn Muffins.
Savoy Biscuit. Cream Cakes. Wheat Muffins. Albany Breakfast
Cakes. Sally Lunn. Cream Tea Cakes. Buttermilk Short
Cakes. Wafers. Pennsylvania Flannel Cakes. Kentucky Corn
Dodgers. Ohio Corn Cake. Scarborough Puffs. Cream Griddle
Cakes. Crumpets. Fine Cottage Cheese, 94