Chapter I: Preface

The success of “Ten Dollars Enough,” as it appeared serially in the pages of “Good Housekeeping,” and the numerous letters received by the editor of that magazine asking for it in more convenient shape, has led to its publication in its present form.

It is very pleasant to learn from these same letters that the writers have tried Molly’s recipes with such success, there being, I am assured by the same gentleman, but two exceptions (and one of these candidly says the fault might be her own) among the large number who expressed satisfaction.

This testimony is especially gratifying, showing, as it does, how earnest and faithful my readers have been; for, although the directions were minutely given and every effort made to meet difficulties, all _my_ care would not have sufficed to produce success, had there not been faithful coöperation on the part of those who followed them. I take this opportunity to make clear two matters which, I found early in the course of the story, were lost sight of by two or three readers, perhaps others.

I allude to the prices of provisions and the amount of cooking accomplished in a given time.

To those who questioned the cost of articles I would say: they forgot, reading in _December_, when they were doubtless paying higher prices, that the prices quoted were for _September_. To another who quotes the high price _she_ has to pay for certain things, I only say: Molly was keeping house with some luxury, on the same amount of table-money as many require to live very plainly. This could not be done except by buying everything only in its season; if beyond a certain price, she waited for it to get lower.

This brings me to what is after all the gist of the matter. “Ten Dollars Enough” was intended for readers in widely different parts of the country. It would have readers where the meat and poultry prices would seem very high, and the groceries equally low. I therefore decided to take average New York retail prices and not to go below them.

There may be cities and suburbs where the prices are higher than in New York, but in my experience these are few compared with the many where they are lower.

As to the question of time, Molly is not represented as an inexperienced young wife, but as a graduate of cooking-schools, who could herself have joined the corps of culinary teachers had it been necessary.

Her expertness had not come without many failures, and the readers of “Ten Dollars Enough” were invited to profit by the finished result of her failures and experiments. Because she had often failed before she succeeded, she was able to avert failure from Marta or others.

Bearing in mind, then, that Molly knew precisely what to do and how to do it, it will be readily seen that her most elaborate dinner was very simple indeed, compared with the _ménu_ prepared by one lady and her assistant at any first-rate cooking demonstration, in the same space of time.

CATHERINE OWEN.

CONTENTS.

CHAPTER I.

Mr. and Mrs. Bishop try the Experiment 1

CHAPTER II.

At Home 7

CHAPTER III.

Molly’s First Bill of Fare 19

CHAPTER IV.

Bread-Making—Breakfast—Baked Potatoes—Corn Muffins—Breaded
Chops—How to fry 30

CHAPTER V.

How to manage the Fat that has been used for frying—Cup
Cake 37

CHAPTER VI.

What “Simmering” means 40

CHAPTER VII.

Molly and Mrs. Lennox—Economical Buying makes Good Living 52

CHAPTER VIII.

Beef Pot-Pie—Leg of Mutton—Two Roasts—Several Wholesome
Economical Dishes 58

CHAPTER IX.

Veal Cutlets, Breaded 63

CHAPTER X.

Details of Molly’s Management—Recipes 70

CHAPTER XI.

What to do with a Soup-Bone 79

CHAPTER XII.

Molly and Mrs. Lennox on the Ruffle Question—Fricassee of
Mutton—Cabbage again 86

CHAPTER XIII.

Preparing to save Work—Brown Thickening—White
Thickening—Caramel 93

CHAPTER XIV.

Marketing—Apple Pudding—Liver and Bacon—Braised
Beef—Boiling Puddings 95

CHAPTER XV.

Rolls—Baked Liver—Croquettes—What was the Matter with
them—Hotch-Potch 100

CHAPTER XVI.

Rye Bread—Oyster Patties—Knuckle of Veal, à la Maître
d’Hôtel—A Savory Dish 106

CHAPTER XVII.

Mr. and Mrs. Bishop become Members of a Dramatic
Club—Croquettes over again—Where the Mistake
lay—White Soup 111

CHAPTER XVIII.

Broiled Lamb’s Kidneys—Mrs. Lennox startled—Corn-Beef
Hash 117

CHAPTER XIX.

Summary—Lamb’s Heart—Flounders—Corned Beef—Cannelon of
Beef 124

CHAPTER XX.

Preparing a Chicken—Giblets—Spoilt Bread 130

CHAPTER XXI.

To make a Fowl Tender as Spring Chicken 136

CHAPTER XXII.

Dollars and Cents 138

CHAPTER XXIII.

Chiefly Social—Mrs. Framley’s Opinions 145

CHAPTER XXIV.

A very Plain Pudding—How to cook Odds and Ends—Bills of
Fare for a Week 149

CHAPTER XXV.

Marta’s Noodles—Braised Beef—How to adapt one’s
Materials—Polka Pudding and Sauce 154

CHAPTER XXVI.

Fried Potatoes—Polka Sauce—Clearing Gravy of Fat—A Variety
of Cakes from One Recipe 161

CHAPTER XXVII.

Candied Lemon-Peel—To whip Cream Solid—Iced Cream
Coffee—Madeleine Cake—Potato Balls 166

CHAPTER XXVIII.

Fricasseed Chicken—Lemon Honey—French Icing to keep 172

CHAPTER XXIX.

Boiled Custard—Frozen Bananas—Uses of French
Icing—Scalloped Potatoes—Hollandaise Sauce—Roast
Oysters—Unexpected Visitors 176

CHAPTER XXX.

Hominy Muffins—Fish Balls—Royal Custard—“Consommé à la
Royale”—Fricassee Sweetbreads—Vanilla Soufflé 189

CHAPTER XXXI.

A Surprise—A Boiled Dinner—Dresden Patties—Oysters and
Brown Butter—“Old English” Fritters 196

CHAPTER XXXII.

Veal and Ham Pie—Beefsteak Pudding—Trifle 205

CHAPTER XXXIII.

Town versus Country—The Servant Question 214

CHAPTER XXXIV.

Ox-Tail Soup—Grisini—Stewed Lamb and Peas—Méringues with
Cream 219

CHAPTER XXXV.

Macaroons—Jumbles—Genoese Tablettes—Irish Stew 225

CHAPTER XXXVI.

To boil and prepare Lobsters—Sandwiches—Clearing
Soup—Omelet Soufflé 234

CHAPTER XXXVII.

Gâteau de Riz—French Rice Cake—Preparing Calf’s
Head—Mock-Turtle Soup—More Noodles—Pigeon Pie 241

CHAPTER XXXVIII.

One More Use for Soup Meat—Stewed Calf’s Tongue—Brains,
au Beurre Noir (Brown Butter)—Calf’s Head—Hollandaise
Sauce—Calf’s Head en Tortue 248

CHAPTER XXXIX.

Ideas and Suggestions on several Subjects 252

CHAPTER XL.

English Muffins and Crumpets—Pickling and curing—Roast
Beef-Heart—Soused Mackerel 259

CHAPTER XLI.

The Baby—Conclusion 269

TEN DOLLARS ENOUGH.