Chapter X: Part 10

When you iron muslins, pull them gently into shape, fold and lay them on a plate, and cover them with a bowl, to keep the edges from getting too dry. Have clean irons, and rub each one before using it with a bit of wax or spermaceti tied up in a piece of cotton, and wipe it on a clean rag. This is to prevent the starch from sticking to the iron. Lay the muslin upon the ironing board, the wrong side up, and always move the iron in the direction of the threads. The article will be out of shape, and look badly, if ironed diagonally. Bobbinet laces, if ironed at all, should be ironed diagonally, as in this way only can the mesh retain its shape. Dip them in stiff starch, and after drying them, dip them again, then pin them out upon a bed. They will dry soon, and will need only to be folded even, and a warm iron set upon them to press the folds flat. Whether pressed or not they will look like new bobbinet, and this is a very convenient way when a lady is so situated that she cannot iron her own kerchiefs, or get them done to her liking by others.

To iron lace or edging, carefully pull into shape the points or scollops, and pearling; lay it the wrong side up with the wrought edge from you, pass the iron along the edge nearest you, and then, beginning at the right hand end, move it out from you. Do this the whole length or a yard at a time, then adjust every part even, and pass the iron over it again and again until it is dry. Lay every piece, as you finish it, upon a waiter or dish, so that you will not have occasion to handle it again till you lay it in its place.

Needlework should be ironed upon clean flannel, and be long enough under the iron to dry it, as it will look ill if laid away damp.

Wrought collars, so much worn as to be easily torn by being washed, if they are not badly soiled, may be squeezed out of cold water, rolled in a dry cloth for a few minutes, and then ironed. The same may be done with plain muslins that are only tumbled. Sometimes it is convenient to be able to produce a clean collar in a few minutes.

It is convenient to have a board expressly for ironing caps, collars, cuffs, laces, and other small articles. It should be about two feet long, a foot and a half wide, covered on one side with four or five thicknesses of cotton cloth sewed on tight and perfectly smooth, and covered with white flannel.

=To make fine Starch.=

There is a great difference in the quality of starch. It is but labor lost to make use of that which is not good. There is so much difference in the quantity of _gluten_ in this article, that no precise measure can be given. Those who are least experienced will soon learn the proportion needed for any given number of articles.

A small sauce-pan or porringer should be kept for boiling starch, and used for nothing else. Boil the water in the porringer, wet the starch smooth in a little cold water, and pour it in slowly, stirring steadily till it has become of equal thickness. Leave it to boil moderately eight or ten minutes. If starch is pure, and well made, it need not be strained. The leg of a fine cotton stocking makes a very good strainer.

=To make Flour Starch.=

Wet white flour smooth in cold water, and pour it into boiling water, just like the fine starch. Some people do not boil it; others think dresses retain the stiffness longer if it is boiled. It should be so made as to have no lumps in it, and if it is not, it should be strained through a fine colander. Allow a table-spoonful of flour, and nearly three pints of water for a dress. If there are several dresses and skirts to be dipped, divide the starch into two or three parcels, because the first article put into it will take too large a proportion of the stiffness, and leave what remains too thin for the rest. Reserve those which need least stiffness to be starched last.

=To Whiten or Bleach.=

The best time in the year is the month of May. The dew at that period has a peculiar efficacy for bleaching. In the country, where clean grass plots are accessible, it is a good way to take all the white clothes of the week's wash, from the first rinsing water, or from the boiling suds, and lay them on the grass. After two or three nights take them up before they are dry in the morning, rinse them well, and put them on the line. Their improved appearance will pay for the trouble. In August, clothes should never be more than one day and night upon the grass, lest they become mildewed. In the winter, they will whiten fast, in sunny weather, upon clean snow; and leaving them on the line in the frost over night, after being washed makes them white.

=To wash Thibet Cloths, Bombazines, Mouslin de Laines, and Plaids.=

If you wish to make over a dress before it is badly worn or soiled, rip it, and sponge it in warm water with Castile soap in it. Sponge a piece at a time, on the side which is to be out, and iron it on the other side, until perfectly dry. The irons should be quite hot but not so as to change the color. If it is hung upon the bars or laid away, damp, it will curl and look old.

Thibet cloths of good quality last so long that they are worth being done up twice. After doing good service, till parts of the waist and sleeves are worn out the dress should be ripped and washed (sponging will not answer), and if it is of a color that fades at all, wash with it any new pieces that you may have to use in making it over. Wash it just as you would a nice flannel, with Castile or olive soap, and then rinse it in two clear warm waters. Remember not to wring it either time as it is almost impossible to iron out the wrinkles. Squeeze out the suds a little before you rinse it. Let it drip as it hangs upon the clothes line, for twenty minutes or half an hour; and before the upper edge begins to dry, and while the lower edge is still wet, turn the lower edge up over the line, and the dry edge down, and let it hang a few minutes, then fold each piece, and lay them in a pile with a damp cloth round them. Have a steady good fire, and several irons, and press them upon the wrong side until dry.

Bombazines if not badly soiled, can be sponged, in the same way as the Thibet cloths. If they are to be made up the same side out as before, sponge that side, and iron on the other. If they need to be washed, it is usually best that they should be made up the inside out, and of course should be ironed on what has been the right side. Wash them just like Thibet cloth. The black bombazines, and other similar fabrics worn in mourning, all wash well, and can be done repeatedly, and each time look so well as to reward the trouble.

Wash de laines and plaids in the same way. It is safe to use the genuine olive soap for those of the most beautiful colors; they will remain unchanged.

=To wash Shawls.=

Almost all kinds of shawls bear washing; and they should be done as the Thibet cloths and de laines, except that when there is much white in them, or they are composed chiefly of delicate colors, there should be a very little blueing in the last rinsing water, and after being fifteen minutes on the clothes line, they should be laid perfectly smooth into a sheet, which should then be folded up (not _rolled_, because that will make wrinkles), and as soon as the water is absorbed, so that the shawl remains only very damp, iron it on the wrong side, until it is dry, then fold it, making the creases as when it was new.

=To wash Colored, Plaid, Black, and Raw Silks and Ribbons.=

For a single dress, pare four or five good-sized potatoes, slice them thin and lay them in a quart of cold water for a few hours; then, if the silk is much soiled, sponge both sides freely, rubbing the soiled places with most care. Sponge one piece at a time, and iron it dry upon the side that is to be the inside, moving the iron up and down, or straight across--never diagonally. Have the irons quite hot, yet not so as to scorch, or change the color. If they are too cool, they will draw up or crimp the silk in very minute gathers, and it will be nearly impossible to make such places smooth again. The effect of the starch from the potatoes is to cleanse the silk, and also give it a little stiffness, and even plaid silks of the most delicate colors are made to look new in this way. If a silk is not much soiled, sponge it only on what is to be the outside, and iron it on the other. A good black silk may be made to look "amaist as weel's the new," again and again by this process, and those who have never tried it, would be surprised at the renovating effect.

Good ribbons, black, white, or colored, are made fresh and handsome in precisely the same way. To iron them, set the iron across one end, on the wrong side, and while you press it hard, draw the whole length of the ribbon under it with the other hand.

Raw silks should be washed in potato water, as directed for calicoes that are liable to fade; and after being rinsed once, and hung without wringing upon the line, long enough for the water to drip off, they should be rolled for fifteen minutes in a sheet, and then ironed dry, on the wrong side.

=To renovate black Veils and Lace.=

Make a very weak solution of gum arabic, so that it will barely be distinguishable from pure water; lay the veil or lace upon an ironing, or other smooth board, and apply the gum-water with a sponge. See that the article to be sponged lies straight and even; and when you have wet it perfectly smooth, let it remain untouched till the next day. This is the way that ladies who embroider their own veils give them their finish. If the gum water is too thick, there will be danger of tearing the lace in taking it off.

=To renovate Velvet.=

Wet a clean sponge in warm soap suds, squeeze it very dry in a cloth, and wipe the velvet with it. Then pass the velvet over the edge of a hot iron, turned down side-ways--the wrong side of it next to the iron.

Another very good way is to hold the velvet in the steam of boiling water, and then pass it over the edge of an iron.

=To wash English Blankets.=

If care is taken to keep them clean, they will seldom need to be washed. New ones ought not to need washing for several years. Those which are not in constant use, should be kept where they will not be exposed to moths or dust, in a closet, pinned close in a cloth, or under a mattress. A chamber-maid or a domestic who does the general house-work, should keep a large apron to be worn only while she makes beds. Blankets, counterpanes, and even bed-ticks sometimes have to be washed in consequence of negligence on this point.

If there are soiled spots on a blanket, baste a thread around them, or else wash those places before it is put into the tub. Then put a handful of soft soap into the water, and begin to rub at one end of the blanket, using more soap, and slipping it along as fast as it is washed, from one end to the other; and as it is not possible to rub the whole width of a large blanket at once,--after it is washed along one side, taking it up to the middle, wash along the other side, just as in washing sheets. It takes two persons to wring a blanket or counterpane well. Have ready a large tub of as hot water as you can bear your hands in and put them as soon as they are washed into it; rinse them in this, and still in another warm water; and after wringing them dry as possible, have the person who assists you take one end, and taking the other yourself, open and snap them several times. This will take out the wrinkles, so that if the day is fair with a good breeze, the blankets will look almost as smooth as if they were pressed. If there are several to be washed, cover the rinsing tubs, so as to keep the water warm, and have some hot water ready to add, when that in the tubs becomes cool.

=To wash white Counterpanes and Calico Quilts.=

Wash them in the same way as blankets only with hard soap, and rinse them in cold water. If convenient, it is the best way to take them to a pump; and pump upon them and pour off the water again and again, till it is clear; then wring them and hang them on the line. In this way one wringing is saved, which is well, for it is some of the hardest work that is done. The heaviest kind of counterpanes, especially if they are large, should be rinsed at a pump, and taken in the tub to the clothes line, and put upon it without wringing.

=To wash the Tick of a Featherbed, or Pillow.=

Have it washed very thoroughly and rinsed in a plenty of water. When it is entirely dry, melt together bar soap and beeswax in the proportion of two parts soap, and one of wax. Mix it well, and then, having laid the tick, inside out, upon a large table or ironing board, spread the soap and wax on it with a knife, as thinly as possible. Even a thick tick, when it is washed, does not hold the feathers as securely as before, and the use of this mixture is to remedy the defect.

The odor of the soap soon passes away.

=To wash Worsted Table-covers.=

Wash them in quite warm water with olive soap. If this is not to be had, soft soap, if it is of the best kind, is better than common bar soap. This last, always has rosin in it, and sometimes there is so much as to make woollens washed with it feel _gummy_; and no pains-taking will entirely remove the bad effect. If there are grease spots, they should be first taken out with chloric ether or spirits of turpentine. Make a suds, wash the cloth very thoroughly in it, and then in another; then rinse it twice in warm water. Do not wring it when you put it from one water into another, but drain it, and very gently press the water out. Hang it a short time upon the line, until the water has almost ceased dripping from the lower edge; then reverse it, putting the lower edge up on the line. Have the irons hot, and the ironing-board ready, and make up your mind to iron patiently a long time. A medium-sized broadcloth table cover, such as used to be in fashion, required to be ironed two hours and a half. A less time is necessary for the thinner fabrics; but whatever the texture is, if it has wool in it, it must be pressed until it is dry, else it will not look well. Faded table-covers, having one color only, mingled with white, may be dyed with advantage. I have seen one that was originally green and white, that after being in constant use many years, was sent to a dye-house, and came back transformed into a maroon and white cloth, and was as good as when it was new.

=To wash Carpets.=

According to the experience of many persons, the Kidderminster carpets, and others of like fabric, are as well washed at a fulling-mill as at a dye-house, or by a professed carpet-cleanser. They are washed whole, and if the colors are good, they are returned with a good degree of their original beauty; and I have never known one to be torn or injured in any way. The charge for washing a large carpet, does not exceed a dollar and a quarter, and for medium-sized and small ones, proportionately less. After a carpet has been in hard service, if it is worth being made over, or thoroughly repaired, it is also worth being washed; and a person who has spent two or three days in mending an old, unwashed carpet, will appreciate the assertion.

_The directions for removing oil and grease from carpets not having been inserted in the appropriate place, they are given here._

When oil is spilled on a carpet, put on a plenty of white flour, and do it as quickly as possible, in order to prevent it from spreading. If the oil is near a seam, but does not reach it, rip the seam in order to stop it. Put flour on the floor under the oil spot. The next day take up all the flour from the carpet and floor, with a dust-pan and a very stiff clothes broom, and put on fresh flour, and a plenty of it. It will not be necessary to do it a third time. To take out grease spots, rub them with a bit of white flannel, dipped in new spirits of turpentine; and if they again become visible, rub the spots again, on both sides of the carpet, when it is taken up and shaken. If there are oil or grease spots on the floor, they should be covered with thick paper before the carpet is again laid down. Scouring will not entirely remove them.

GENERAL INDEX.

Page

Ants, 217

Arrow-root Gruel, 207

Articles, Various, to keep, 225

Apple Island, 91
" Snow, 91
" Sauce, common family, 116
" " Boiled cider, 114
" Tea, 209

Apples, Steamed, Sweet, 113
" Baked, 114
" " Sour, 114
" Coddled, 115
" Dried, or Peaches, stewed, 116

Ashes, Sawdust, &c., use to be made of, 224

Asparagus, 175
" and Eggs, 175

Barley Water, 207

Bass, Baked, 161

Beef, to roast, 126
" to use remnants of, 188
" " " " boiled, 189
" Steak, 126
" " to heat over, 189
" " Stuffed, 127
" " Tomato, 127
" Alamode, in a plain way, 128
" " more rich, 128
" Stewed Brisket of, 129
" Corned, to boil, 130
" Smoked Frizzled, 138
" " to shave, 139
" Tea, 205

Beans and Pork, baked, 187
" Shelled, 174
" String, 174

Beer, English Ginger, 214
" Maple, 214
" Spring, 214
" Spruce and Boneset, 215

Beets, boiled, 117

Biscuit, raised, 33
" Butter-milk, 33
" Cream, 33
" Cream of Tartar, 34
" Fried, 61

Blanc-mange, Arrow-root, 92
" Calf's Foot, 92
" Gelatine, 93
" Isinglass, 92
" Moss, 93

Bleach, to, or Whiten, 241

Bread, good family, 26
" made without a Sponge, 28
" " with milk, 29
" " " water, 28
" Diet, 50
" Rice, 29
" Third, 29
" Graham, 30
" " one loaf, 30
" Boston Brown, 30
" Steamed " , 31
" Indian Loaf, 31
" Rye, 32
" to make stale fresh, 32
" dough, various convenient uses of, 32
" uses for pieces of, 194

Brawn, 189

Brine, a good, for keeping butter, 202

Broth, Lamb, 150
" Mutton, 150
" Veal, 150

Bruiss, 194

Butter, Drawn, 124
" to keep sweet a year, 203

Cabbage, 178

Cake, Barnard, 49
" Bread, 48

" Berwick (Sponge), 51
" Bridgeport, 49
" Brooklyn (Sponge), 51
" Commencement, 47
" Composition, 49
" Cream, 54
" Federal, 52
" Gold, 52
" Howard, 48
" Harrison, 54
" Jelly (or Washington Pie), 53
" Lemon, 54
" Loaf, 47
" Lyman (Sponge), 51
" Mount Pleasant, 49
" Measure (Sponge), 51
" Plumb, Maine, 46
" " one loaf, plainer, 46
" Pound, 54
" Provence, 49
" Queen's, 52
" Rice, 54
" Snow or Bride's, 52
" Silver, 53
" Superior, 49
" Tunbridge, 49
" Washington, 46
" Wedding, 45
" White Mountain, 53

Carrots, 176

Cauliflowers, 179

Candle, 209

Calcutta Curry, 146

Calf's Head, 134
" Foot Broth, 207
" Head and Feet, to cleanse, 217

Catsup, Tomato, 170

Cement, to make a Permanent, 221

Charlotte Russe, 93

Chicken Broth, 206
" Panada, 206
" Pie, 144
" Salad, 143
" Tea, 206

Chickens, to roast, 142
" boil, 143
" broil, 143
" Fricassee, 143

Chocolate, to make, 185

Cider, to boil, 215

Clams, 161

Cookies, 56

Cockroaches and Beetles, to kill, 217

Cocoanut Drops, 57

Cocoa, 186
" Ground, 186

Coffee, to roast, 184
" make, 185
" milk, 185
" Crust, 210

Cologne Water, 215

Corn Cake, 40, 41
" Oysters, 180
" Soup, 179
" Boiled, 179
" and Beans (Succotash), 179

Crackers, Litchfield, 34

Cracked Wheat, 191

Crumb Cakes, 193

Cream, Syrup of, 186
" to raise a thick, 186
" Ice, 97
" Imperial, 98
" Snow, 98
" Cakes, 55

Crullers, 60
" Cream of Tartar, 60

Crust Coffee, 210

Cucumbers, 176

Currant Shrub, 213
" Wine, 213

Custards, Almond, 94
" Boiled, 95, 96
" Baked, 96
" Wine, 99

Draught, refreshing in a fever, 210

Drop Cakes, 37
" " Rye, 38

Doughnuts, raised, 61

Dumplings, Apple, Boiled, 87
" " Baked, 88
" " Steamed, 87
" Blackberry, 88

Ducks, to roast, 144
" boil, 144

Earthen ware, to prevent being broken, 221

Egg Plant, 179

Eggs, to keep, 217
" pickled, 182
" boiled, 151
" dropped, 152
" fried, 151
" poached, 151
" to beat the whites of, 43

Farina, 90

Fat and Drippings, care of, 195

Feathers, to remove the bad odor from, 219

Figs, Tomato, 168

Fish, Cod, to boil, 154
" " Sounds and Tongues, 154
" " or Blackfish, baked, 155
" " to fry, 155
" " Chowder, 155, 156
" " Salt, to boil, 156

" " Salt, minced, 157
" " Balls, 157

Flat-irons, to remove Starch or Rust from, 221

Floating Island, 92

Flummery, Ground Rice, 89
" Potato Starch, 89

Food for a young Infant, 210
" for an Infant at successive periods, 211
" for a Child just weaned, 211

Froth, Stained, 99

Fruit, to Preserve, in water, 112
" Jumbles, 57
" Ices, 97
" stains, to take out, 220

Fritters or Pancakes, 40
" Snow, 40

Frosting, 44, 46

Frying Cakes, on, 59

Furniture, to remove spots from, 222

Gingerbread, hard sugar, 57
" soft sugar, 57
" soft, without eggs, 58
" Molasses, hard, 59
" Molasses, soft, 58

Ginger Crackers, 58
" Snaps, 58

Glass ware, to prevent being broken, 221

Goose, to roast, 145

Gravel walks, to destroy grass in, 224

Grease, to take out, 220
" to remove, from carpets, 246

Greens, to boil, 178

Griddle Cakes, white flour raised, 38
" " Butter-milk or Sour milk, 38
" " without an egg, 39
" " Indian Meal, 39
" " Rice, 39
" " Rice, ground, 39
" " Buckwheat, 39

Gruel, flour, 211
" Arrow-root, 207
" Oatmeal, 208
" Ground Rice, 208
" Indian Meal, 208

Ham or Shoulder, to boil or bake, 137
" to fry, 138
" to boil, 138
" Pickle for one, 164

Hams, to cure, 164
" to keep, through the Summer, 165
" Knickerbocker, pickle for, or for beef, 165

Halibut, boiled or broiled, 157

Head Cheese, 190

Herb drinks, 210

House Plants, to prepare earth for, 223

Hyacinths, to raise, in winter, 224

Ice, Apricot, 97
" Creams, 97
" Currant, 98
" Lemon, 98
" Strawberry or Raspberry, 98

Infant, Food for, 210
" " for, at successive periods, 211
" " for a child just weaned, 211

Ink, to take out, 220
" Indelible, to make, 216

Iron Ware, to prevent being broken, 221

Iron mould, to take out, 219

Jam, Apple, 109
" Grape, 109
" Pine Apple, 109
" Quince, 109
" Raspberry, 110
" Strawberry, 110

Jelly, Apple, 110, 111
" Barberry, 111
" Calf's foot, 94
" Crab Apple, 111
" Cranberry, 111
" Currant, 111
" Currant, without boiling, 112
" English Gelatine, 94
" A Nutritious, 208
" Quince, 112

Kisses, 56

Knife handles, Ivory, to prevent being cracked, 222

Knives, to preserve from rust, 222

Lamb, boiled, 130
" steaks, 130
" roast, 131
" stewed or Alamode, 131

Lard, to try, 166

Lemon Syrup, 212
" " without Lemons, 212

Lind, Jenny, 35

Lobster in the simplest way, 160
" Salad, 160
" Stewed, 160

Lunn, Sally, 35

Macaroni, 176

Mackerel, to prepare to broil, 162

Mahogany Furniture, to polish, 223

Marmalade, Quince, 108
" Sweet Apple, 115

Milk Porridge, 207
" Toast, 194

Mildew, to take out, 219

Mortar, to remove from windows, 222

Moths, to secure woollens, furs, furniture, &c., from, 217
" to kill, 219

Mould, Iron, to take out, 219

Moulding, to prevent books, ink, &c., from, 216

Muffins, raised, 37
" Sour Milk, 37
" Cream of Tartar, 37

Mushrooms, 175

Mutton, to roast, 130
" Steaks, 130

Oil, to take out, from carpets, 246

Omelets, 152

Onions, 178

Ovens, 21

Oyster Pie, 159
" Plant, 177

Oysters in the simplest way, 158
" to fry, 159
" pickled, 159
" Escaloped, 159
" stewed, 160
" Corn, 180

Panada, 208
" Chicken, 206

Pan-Cakes or Fritters, 40

Pan Pie, 192, 193

Paint, to clean, with Pumice-stone, 222
" to remove, from windows, 222
" fresh, to take out, 220

Paper hangings, to clean, 223

Parsley, to keep, 216

Parsnips, 176

Partridges, to roast, 145
" to boil, 145

Pears, baked, 114
" boiled, 116

Pearl Sago and Tapioca, 82, 83

Peas, 174

Pig, to roast, 135

Plated and Silver ware, to clean, 222

Plants, House, to prepare earth for, 226

Pork, a shoulder, to roast or corn, 136
" steaks, 136
" Spare-rib or Chine, 136
" Salt, to fry, 138

Pickled Cucumbers, 180
" Mangoes, 181
" Peaches, 181
" Nasturtiums, 182
" Eggs, 182

Pickled Peppers, 182
" Butternuts, 182
" Martinias, 183
" Tomatoes, 170
" Peaches, Plums, Cherries, or Tomatoes, 183

Pie Crust, good common, 65
" " bread dough, 65
" " potato, 65

Pies, Apple, stewed, 65
" " without an upper-crust, 65
" " of uncooked, 66
" " sweetened with molasses, 66
" " dried, 116
" Berry, 67
" Cherry, 67
" Chicken, 144
" Cranberry, 67
" Currant and Gooseberry, 67
" Lemon, 68
" Mince, rich, 68
" " not as rich, 68
" " Temperance, 69
" " very plain, 69
" " without Suet, 69
" " without Meat, 70
" Oyster, 159
" Peach, 70
" Pigeon, 146
" Rhubarb, 70
" Squash or Pumpkin, 70, 71
" Veal pot, 132
" " baked, 133

Pigeons, to roast, 145
" in disguise, 145

Pone, Sweet Potato, 80

Potato balls, 172

Potatoes, to boil, 171
" mashed, 172
" fried, 173
" heated in milk, 173
" old, 172
" Sweet, 173

Preserved Apples, 102
" " Crab, 102
" " Pine, 103
" " " without boiling, 103
" Blackberries, 103
" Cranberries, 104
" Currants, 104
" Damsons, 104
" Egg Plums, 105
" Peaches, 105
" Pears, 106
" Quinces, 106
" " with Sweet Apple, 107

" Quinces, without boiling the Syrup, 107
" Strawberries, 108
" Tomatoes, 168

Pudding, Hasty, 191
" " fried, 192
" Sauce, elegant, 74
" " plainer, 74
" " cold, 74
" " of Sour cream, 74

Puddings, Almond, 75
" Apple, 74
" " (Marlborough), 75
" " (Pemberton), 75
" Batter, baked, 76
" " boiled or steamed, 76
" Rye, 77
" Bird's Nest, 77
" Bread, 77
" Bread and Butter, 78
" Cocoanut, 78
" Cottage, 78
" Cracker, 78, 79
" Farina, 79
" Potato, 79
" " Sweet, 80
" Plum, 80, 81
" Rice, 81
" " White top, 81
" " Ground, 81
" Sago, 82
" Squash or Pumpkin, 82
" Tapioca, 83

_Puddings without Eggs._

Pudding, Berry, 84
" Indian, baked, 84
" " with sweet apples 84
" Plum, boiled, 85
" Railroad, 85
" Rice, 85
" Sago, 86
" Salem, 86
" Suet, 86

Puff Paste, rich, 64
" " plainer, 64

Puffs, 71

Raspberry Vinegar, 213

Rennet Whey, 209
" Wine, 215

Rice, to boil, 190

Roley Poley, 88

Rose Butter (a good substitute for Rose water), 216

Roses, Soot Tea for, 224

Rusk, 35,36

Rye Drop Cakes, 38

Sago, Apple, 90

Salad, 175

Salmon, to boil, 158
" broil, 158

Salsify, or Oyster Plant, 177

Salt Meat and Vegetables, boiled together, 187

Sarsaparilla Mead, 213

Sausages, to make, 165
" fry, 137

Shad, Fresh, to broil, 158
" to salt, to keep a year, 166
" Salt, to prepare to broil, 158
" Potted, 161

Shells, 186

Silver or Plated Ware, to clean, 223

Sink or Drain, to purify, 219

Smelts, 162

Soap, to make with ashes, 197
" " " potash, 197
" Borax, 229

Soup, a rich, 147
" Roast Beef Bone, 148
" Calf's Head, 148
" Mock Turtle, 149
" Ox-tail, 148
" Shank, 148
" Turkey, 149
" White, 149
" Vegetable, 150
" Pea, 149
" Corn, 179

Souse, 190

Spinage, 178

Squash, Summer, 177
" Winter, 177

Stains, Fruit, to take out, 220

Starch, to take off, from flat-irons, 221
" Fine, to make, 240
" Flour, to make, 240

Starching, Ironing, and Polishing Gentlemen's Linen, 236

Stoves, to remove Rust from, 221

Succotash, 179

Suet, to keep, 216

Syrup of Cream, 186

Syrup, to make, for Preserves, 101

Tapioca, Boiled, 90
" Pudding, 83

Tea, 184

Tooth Powder, 216

Toast Water, 210

Tomato Catsup, 170
" Pickle, 169
" Figs, 168

Tomatoes, baked, 167
" broiled, 168
" like Cucumbers, 168
" preserved, 168
" stewed, 167
" stewed to keep a year, 169
" pickled, 170, 188

Tongue, stewed, 167

Trout, 161

Turkey, to roast, 141
" to boil, 142
" Soup, 149

Turnips, mashed, 173

Veal, to roast a Fillet, 131
" Loin, 132
" Pot Pie, 132
" Pie, baked, 133
" Stewed, breast, 133
" Cutlets, 133
" Broiled, 134
" Minced, 189
" Cake, or Melton, 187

Vegetables and Salt Meat boiled together, 187

Venison, 135

Velvet, to renovate, 244

Veils and Lace, to renovate. 243

Wafers, 56

Waffles, 36

Wash, to, 228
" Calicoes, the colors of which are not fast, 236
" Mourning calicoes, Muslins, and Lawns, 237
" Starch, and Iron Muslins, Laces, &c., 237
" Thibet Cloths, Bombazines, Mouslin de Laines, and Plaids, 241
" Shawls, 242
" Colored, Black, Plaid, and Raw Silks and Ribbons, 243
" English Blankets, 244
" White Counterpanes and Calico Quilts, 245
" The Tick of a Featherbed or Pillow, 245
" Worsted Table-covers, 245
" Carpets, 246

Well, to purify, 225

Whigs, 36

Whiten or Bleach, to, 241

Wine Whey, 207
" Custard, 99

Woodcocks, Quails, and other small birds, 146

Yeast, Soft Hop, 24
" dry " , 25
" Potato Hop, 25

* * * * *

Transcriber's note:

Variations in spelling, punctuation and hyphenation have been
retained except in obvious cases of typographical error or
where in conflict with the index.

Potatoe on page 173 has been changed to potato on grounds of
consistency.

A redundant "the" has been removed from "not hot at first,
lest the it should crack" on p101.

There are numerous references to the receipt for "tea biscuit"
which does not appear in the book.

The original did not include a table of contents. One has been
added.