Category: Cooking & Drinking
IF one were to get a hundred reputed good housekeepers to come together and give their ideas of what constitutes good housekeeping, no two would agree upon all points. There are essentials which every one recognizes, but there are many things which one housekeeper considers of...
IN boiling meats the temperature of the liquid should be kept at about the boiling point or a few degrees lower; that is, the water should bubble gently at one side of the pot o...
26. CHAPTER XXV.MUCH trouble in cooking arises from the difference in various brands of flour. There are often, indeed, variations in the same brand. All are caused by the different modes of ma...
18. CHAPTER XVIII.1 pint of flour. 1/2 pint of milk, scant. 1 heaping teaspoonful of baking powder. 1/2 teaspoonful of salt. 1/2 cupful of sugar. 1/2 tablespoonful of butter. 3 pints of apples.
15. CHAPTER XV.PERFECT bread will be light and sweet, and with a rich, nutty flavor of the wheat. To get this result good yeast and flour must be used; the dough, while rising, must be kept at...
13. CHAPTER XIII.ALL vegetables should be put in boiling water when set on the stove to cook. Peas, asparagus, potatoes, and all delicately flavored vegetables should be only covered with water,...
2. CHAPTER II.IN these days of lavish ornamentation and bric-à-brac, the young housekeeper must be on guard against filling her house with such furnishings as would make it stuffy and cause i...
22. CHAPTER XXI.When making jellies with crab apples, quinces, peaches, etc., there is always a great deal of pulp left. The thrifty housekeeper does not like to throw this away, although all t...
8. CHAPTER VIII.7 quarts of cold water. A shin of beef weighing ten pounds. 4 tablespoonfuls of butter. 1 generous tablespoonful of salt. A piece of cinnamon two inches long. 1 teaspoonful of p...
7. CHAPTER VII.WHEN a housekeeper understands just what to do, and can spend the time to go to the market herself, she will find that she can have a better table, with greater variety and at l...
9. CHAPTER IX.FRESH fish should frequently be substituted for meat. For those who live in seaboard towns there is no trouble in obtaining a variety. Every inland place has its own peculiar sp...
14. CHAPTER XIV.THE white and yolk should be equally well cooked in a boiled egg, the white being soft and creamy. Put the eggs in a deep saucepan, and pour over them a generous amount of boili...
23. CHAPTER XXII.LIFE on a farm has its bright and dark sides, as does life elsewhere. If all other things were equal, the pure air, abundance of sunshine, plentiful supply of good milk, butter,...
4. CHAPTER IV.ONE of the first things a young housekeeper must master is the science of managing fires. Now, a coal fire is like some people: it will stand a certain amount of nagging, pressu...
24. CHAPTER XXIII.IN every household the time comes when a knowledge of the proper care of the sick is desirable. One should not wait for the necessity to arise before acquiring this knowledge. T...
16. CHAPTER XVI.3 gills of raised dough. 1 gill of butter. 1/2 gill of wine. 1 gill of flour. 2 gills of sugar. 1/2 teaspoonful of soda. 3 tablespoonfuls of water. 1/2 of a nutmeg, grated. 2 eg...
19. CHAPTER XIX.Beat the eggs and sugar together for six minutes, and add a gill of cold milk to them. Put the remainder of the milk in the double-boiler and set on the fire. When this milk com...
3. CHAPTER III.It is a perplexing task for young housekeepers to divide properly the weekly work of the household. Even when I start to write on the subject, many difficulties present themselv...
25. CHAPTER XXIV.THE season of house-cleaning is greeted with different degrees of welcome, or horror, by the several members of the family. Some people appear to think there is no good reason f...
5. CHAPTER V.ON washing day arrange the white clothes in this manner: Half fill two tubs with warm suds. Put in one tub the pieces soiled the most; put the remainder of the articles in the s...
6. CHAPTER VI.ONE’S dining-room should be large enough to enable a person to pass around the table comfortably when the family or guests are all seated. It should also be light and sunny, and...
11. CHAPTER XI.Put the butter in a frying-pan and set on a hot fire. When the butter becomes hot, add the flour, and stir the mixture until it becomes smooth and turns dark brown. Draw the pan...
17. CHAPTER XVII.Mix all the dry ingredients together and rub through a sieve into a bowl. Add the butter and lard, and cut and mix with a knife until the shortening is in fine bits. Now add the...
21. mild. To the strong belong the Rio and Santas; to the mild, the Java,Coffee should not be roasted a long time before it is ground. Few housekeepers roast their own coffee. Only a small amount of the roasted article should be bought at a time. It...
12. CHAPTER XII.Celery, lettuce, tomatoes, etc. should be thoroughly chilled before being combined in a salad. All meats and fish that are to be served in a salad must be seasoned with salt, pe...
1. CHAPTER I.IF one were to get a hundred reputed good housekeepers to come together and give their ideas of what constitutes good housekeeping, no two would agree upon all points. There are...
20. CHAPTER XX.THE making of a good cup of tea is one of the simplest things in the world. Use an earthenware or china teapot. Fill it with boiling water and let stand for four or five minutes...