The Art of Keeping Cool— Suitable Food, Drinks and Clothing— To
Get Rid of Flies, Mosquitoes, Etc., 342-345
THE TOILET :
How to be Beautiful — Dressing Table Appointments — Cologne and
Sachet Powders — Care of the Skin ; removing Moth Patches, Yel-
low Spots, Freckles, Wrinkles, Moles, Tan, Pimples— Cosmetics
and Lotions— Bathing and Soaps— Care of the Teeth — Treat-
ment of the Hair — The Hands and Nails, ..... 346-362
TAXIDERMY : Stuffing and Mounting Birds, . . 363
WOODS :
A Filler for Porous Woods — Ebonizing Wood — Staining and Color-
ing— Imitation of Black Walnut — Painted or Stained Floors —
Painting and Graining — Varnishing and Polishing, . . . 364-369
PART IT.
BILLS OF FARE :
Breakfasts for Spring, Summer, Autumn and Winter — Sunday Break-
fasts— Sunday Dinners — Thanksgiving Dinners — Christmas and
New Year's Dinners — Suppers — Sunday Meals and Lunches —
Home, Picnic and Traveling Lunches — New Year's Reception
Lunches, 373-37§
ALLOWANCE OF SUPPLIES FOR ENTERTAINMENTS, . . 378-379
BREAD MAKING.
First Principles — To Tell Good Flour — Kneading and Baking —
To Make Dry and Hop Yeast — Salt-rising and Railroad Emp-
tyings — Corn, Graham and Wheat Bread — Crackers, . . 379-387
BREAKFAST AND TEA DISHES :
Biscuit, Rolls and Rusks — Eggs — Fritters — Griddle Cakes — Muffins
— Omelets — Porridge and Mush — Toast — Waffles, . . . 387-407
CAKE MAKING :
Compounding and Baking — Wedding Cake Ornaments — Fancy and
Plain Frosting — All Sorts of Cake : Fruit, Loaf, Spice, Molasses,
Puffs, Macaroons, Kisses, Etc. — Cookies, Snaps and Jumbles —
Crullers and Doughnuts — Layer Cakes, . . . . . 408-437
CATSUPS AND SAUCES :
How to Compound Them — Of Fruits and Vegetables — For Fish and
Meats, 437-445
CONTENTS. xi
CONFECTIONERY : page
To Make Candy, Caramels, Drops, Popcorn Balls, Etc., . . 445-45°
CREAMS AND CUSTARDS : For Cakes and Tea Sauces, . . 45I"456
DRINKS :
Coffee, Chocolate and Tea— Summer Drinks ; Mead, Soda, Beer,
Lemonade — Home-made Wines 456-468
EXTRACTS AND SYRUPS : For Flavoring, . ... 469-470
FISH :
How to Select— The Ways of Cooking Trout, Turbot, Shad, Smelts,
White Fish, Mackerel, Salt Fish, Herring, Salmon — Miscellaneous
Dishes and Stews, 471-481
FRUITS :
Fresh Fruits for Table Use — Arranging them for Dessert — Fruit Pieces
— Sugared and Iced Fruits — Fruit Sauces for Tea, . . . 481-490
CANNED FRUIT AND VEGETABLES :
The Method of Canning — By Hot and Cold Process — Large and Small
Fruits — Peas, Corn and Beans, 490-497
DRIED AND CANDIED FRUITS, . . . ' . . . . 497-498
SPICED FRUITS, . 499-500
GAME :
How to Lard, Broil and Roast — Large and Small Game ; Ducks,
Grouse, Pigeons, Quails, Rabbits, Squirrel-, Venison and Wood-
cock, ... 500-505
ICES AND ICE CREAMS :
To Prepare and Freeze — Cream, Fruit and Water Ices, . . 506-511
JAMS AND JELLIES :
Selection of Fruit — How to Proceed with Same .... 511-519
MEATS :
General Remarks on Selection — Salt and Fresh Meat — How to Prepare
for Baking, Broiling, Frying and Roasting — Beef, Lamb, Mutton,
Veal, Pork, Tongue, Heart, Liver, Venison — Miscellaneous
Meat Dishes, 520-538
MEAT AND FISH PIES, . . 538-540
PASTRY :
To Make Pie Crust— Puff Paste— Pies and Tartlets— Fruit and Sauce
Page 4
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The Art of Keeping Cool— Suitable Food, Drinks and Clothing— To
Get Rid of Flies, Mosquitoes, Etc., 342-345
How to be Beautiful — Dressing Table Appointments — Cologne and Sachet Powders — Care of the Skin ; removing Moth Patches, Yellow Spots, Freckles, Wrinkles, Moles, Tan, Pimples— Cosmetics and Lotions— Bathing and Soaps— Care of the Teeth — Treatment of the Hair — The Hands and Nails, ..... 346-362
TAXIDERMY : Stuffing and Mounting Birds, . . 363
WOODS :
A Filler for Porous Woods — Ebonizing Wood — Staining and Coloring— Imitation of Black Walnut — Painted or Stained Floors — Painting and Graining — Varnishing and Polishing, . . . 364-369
PART IT.
Breakfasts for Spring, Summer, Autumn and Winter — Sunday Breakfasts— Sunday Dinners — Thanksgiving Dinners — Christmas and New Year's Dinners — Suppers — Sunday Meals and Lunches — Home, Picnic and Traveling Lunches — New Year's Reception Lunches, 373-37§
ALLOWANCE OF SUPPLIES FOR ENTERTAINMENTS, . . 378-379
First Principles — To Tell Good Flour — Kneading and Baking — To Make Dry and Hop Yeast — Salt-rising and Railroad Emptyings — Corn, Graham and Wheat Bread — Crackers, . . 379-387
BREAKFAST AND TEA DISHES :
Biscuit, Rolls and Rusks — Eggs — Fritters — Griddle Cakes — Muffins — Omelets — Porridge and Mush — Toast — Waffles, . . . 387-407
Compounding and Baking — Wedding Cake Ornaments — Fancy and Plain Frosting — All Sorts of Cake : Fruit, Loaf, Spice, Molasses, Puffs, Macaroons, Kisses, Etc. — Cookies, Snaps and Jumbles — Crullers and Doughnuts — Layer Cakes, . . . . . 408-437
How to Compound Them — Of Fruits and Vegetables — For Fish and
Meats, 437-445
CONTENTS. xi
CONFECTIONERY : page
To Make Candy, Caramels, Drops, Popcorn Balls, Etc., . . 445-45°
CREAMS AND CUSTARDS : For Cakes and Tea Sauces, . . 45I"456
DRINKS :
Coffee, Chocolate and Tea— Summer Drinks ; Mead, Soda, Beer,
Lemonade — Home-made Wines 456-468
EXTRACTS AND SYRUPS : For Flavoring, . ... 469-470
FISH :
How to Select— The Ways of Cooking Trout, Turbot, Shad, Smelts, White Fish, Mackerel, Salt Fish, Herring, Salmon — Miscellaneous Dishes and Stews, 471-481
Fresh Fruits for Table Use — Arranging them for Dessert — Fruit Pieces
— Sugared and Iced Fruits — Fruit Sauces for Tea, . . . 481-490
CANNED FRUIT AND VEGETABLES :
The Method of Canning — By Hot and Cold Process — Large and Small
Fruits — Peas, Corn and Beans, 490-497
DRIED AND CANDIED FRUITS, . . . ' . . . . 497-498
SPICED FRUITS, . 499-500
GAME :
How to Lard, Broil and Roast — Large and Small Game ; Ducks, Grouse, Pigeons, Quails, Rabbits, Squirrel-, Venison and Woodcock, ... 500-505
To Prepare and Freeze — Cream, Fruit and Water Ices, . . 506-511
Selection of Fruit — How to Proceed with Same .... 511-519
MEATS :
General Remarks on Selection — Salt and Fresh Meat — How to Prepare for Baking, Broiling, Frying and Roasting — Beef, Lamb, Mutton, Veal, Pork, Tongue, Heart, Liver, Venison — Miscellaneous Meat Dishes, 520-538
MEAT AND FISH PIES, . . 538-540
To Make Pie Crust— Puff Paste— Pies and Tartlets— Fruit and Sauce