Chapter 52

BREAD, 238 Bread, Brown, Boston, 244 Brown, Boston Unfermented, 244 Brown, Rhode Island, 245 Brown, Steamed, 245 Brown, Virginia, 245 Compressed Yeast, 241 Corn, 247 Corn and Rye, 245 Corn, Boston, 247 Corn, Virginia, 247 French, 246 German, 247 Graham, 243 Graham, Unfermented, 244 Milk Yeast, 243 Rye, 245 Rye and Corn, 245 Salt-raising, 242 Twist, 246 Wheat, 240 Cake, Corn, New England, 246 Corn, Spider, 249 Indian Loaf, 248 Johnnie, 248 Potato, Raised, 249 General Directions, 238 Southern Corn Meal Pone, or Corn Dodgers, 249 Yeast, Dried, or Yeast Cakes, 242 Home-made, 241 Unrivaled, 242

BISCUITS, ROLLS, MUFFINS, ETC, 249 Biscuit, Baking Powder, 251 Beaten, 254 Egg, 252 Graham (With Yeast), 252 Grafton Milk, 254 Light. No. 1, 252 Light. No. 2, 252 Potato, 254 Raised, 251 Soda, 251 Sour Milk, 251 Vinegar, 254 Bread Crumbs, Prepared, 272 Bread, Warm for Breakfast, 250 Buns, London Hot Cross, 255 Cake, Newport Breakfast, 271 Cakes, Buckwheat, 266 Buckwheat (Raised), 265 Buckwheat (Without Yeast), 265 Drop (Rye), 261 Drop (Wheat), 262 Flannel (With Yeast), 262 Tea, Berry, 261 Griddle (Very Good), 263 Griddle, Bread, 264 Griddle, Corn Meal, 263 Griddle, Corn Meal (With Yeast), 263 Griddle, Feather, 262 Griddle, French, 265 Griddle, Graham, 264 Griddle, Green Corn, 265 Griddle, Huckleberry, 265 Griddle, Potato, 264 Griddle, Rice, 264 Griddle, Sour Milk, 263 Griddle, Swedish, 266 Griddle, Wheat, 262 Cannelons, or Fried Puffs, 268 Cracked Wheat, 275 Crackers, 272 French, 273 Cracknels, 257 Croquettes, Hominy, 274 Rice, 274 Crumpets, English, 272 Plain, 272 Fritters, Apple, 267 Cream, 266 Corn Meal, 266 Currant, 266 German, 269 Golden Ball, 268 Green Corn, 269 Hominy, 269 Parsnip, 269 Peach, 267 Pineapple, 267 Wheat, 267 Gems, Graham. No. 1, 259 Graham. No. 2, 259 Graham, Plain, 259 General Suggestions, 249 Hominy, 274, 276 Hulled Corn or Samp, 275 Muffins, Corn Meal (Without Eggs), 258 Egg (Fine), 257 Hominy, 259 Plain, 258 Raised. No. 1, 257 Raised. No. 2, 257 Tennessee, 258 Without Eggs, 258 Mush, Corn Meal, or Hasty Pudding, 273 Fried, 273 Graham, 273 Oat Flakes, 275 Oat Meal, 274 Steamed, 276 Pop-overs, 262 Prepared Bread Crumbs, 272 Puff Balls, 271 Puffs, Breakfast, 272 Rolls, Dinner, Fried, 271 French, 253 Parker House, 253 Parker House (Unfermented), 253 Stale (To Renew), 250 Rice, Boiled, 275 Rusks, 256 With Yeast, 256 Unfermented, 256 Sally Lunn, 255 Unfermented, 255 Samp, or Hulled Corn, 275 Scones, Scotch, 256 Short Cake, Cream, 269 Huckleberry, 271 Lemon, 270 Orange, 270 Strawberry, 270 Waffles, 260 Continental Hotel, 260 Cream, 260 Newport, 260 Rice. No. 1, 261 Rice. No. 2, 261 Rice, German, 261

TOAST, 276 American, 277 Apple, 281 Cheese. No. 1, 277 No. 2, 278 Chicken Hash with Rice, 281 Codfish on (Cuban Style), 280 Cream, 277 Eggs on, 279 Baked on, 279 Halibut on, 281 Ham, 279 Hashed Beef on, 280 Milk, 277 Minced Fowls on, 279 Mushrooms on, 278 Nuns', 277 Oyster, 278 Reed Birds on, 279 Tomato, 278 Veal Hash on, 280

BUTTER AND CHEESE, 219 Butter, A Brine to Preserve, 220 Putting up to Keep, 220 To Make, 219 To Make Quickly, 220 Cheese, Cottage, 221 Cream (New Jersey), 221 Cream Toast, 223 Fondu, 222 Scalloped, 222 Soufflé, 222 Straws, Cayenne, 223 Curds and Cream, 221 Pastry Ramakins, 223 Rarebit, Welsh, 224 Slip, 222 Welsh Rarebit, 224

CAKE, ETC., 282 Suggestions in Regard to Cake Making, 282

FROSTING OR ICING, 284 Almond, 285 Boiled, 286 Chocolate, 285 Gelatine, 287 Golden, 287 Without Eggs, 287 Icing, Chocolate, Plain, 285 Sugar, 286 Tutti Frutti, 286

FILLINGS FOR LAYER CAKES, 287 No. 1. Cream Filling, 287 No. 2. Cream Filling, 288 No. 3. Ice Cream Filling, 288 No. 4. Apple Filling, 288 No. 5. Apple Filling, 288 No. 6. Cream Frosting, 288 No. 7. Peach Cream Filling, 288 No. 8. Chocolate Cream Filling, 289 No. 9. Chocolate Cream Filling, 289 No. 10. Banana Filling, 289 No. 11. Lemon Jelly Filling, 289 No. 12. Orange Cake Filling, 289 No. 13. Fig Filling, 289 No. 14. Fruit Filling, 290 Cake, Almond, 303 Angel, 302 Bread or Raised, 290 Bride, 294 Chocolate, No. 1, 298 Chocolate, No. 2, 298 Chocolate, No. 3, 298 Chocolate, French, 297 Citron, 295 Cocoanut, 299 Cocoanut and Almond, 299 Coffee, 299 Cream, 300 Cream (Cheap), 306 Cream, Whipped, 304 Custard or Cream, 305 Delicate, 295 Election, 300 Feather, 300 Fruit (Superior), 290 Fruit, by Measure (Excellent), 291 Fruit, Dried Apple, 300 Fruit, Layer, 304 Fruit, Molasses, 291 Fruit, White, 391 Gingerbread, Hard, 306 Gingerbread, Plain, 307 Ginger, Soft, 306 Gold, 296 Gold and Silver, 307 Golden Spice, 303 Golden Cream, 300 Gold or Lemon, 296 Hickory Nut or Walnut, 305 Huckleberry, 308 Jelly, Layer, 305 Jelly, Rochester, 303 Jelly, Rolled, 304 Layer, To Cut, 304 Lemon, 295 Lemon or Gold, 296 Loaf (Superior), 297 Loaf (Washington), 302 Marble, 297 Pound, Citron, 295 Pound, Cocoanut, 295 Pound, English, 294 Pound, Plain, 294 Queen's, 302 Ribbon, 302 Silver or Delicate, 296 Snow (Delicious), 296 Sponge, 292 Sponge, Almond, 292 Sponge, Lemon, 293 Sponge (Old-fashioned), 293 Sponge, Plain, 293 Sponge, White, 292 Sweet Strawberry, 308 White Mountain, No. 1, 301 White Mountain, No. 2, 301 Without Eggs, 301 Cakes, Corn Starch, 312 Cream, Boston, 307 Cup, 311 Cup, Molasses 308 Fancy, 310 Fried, or Doughnuts, 316 Fried, or Crullers, 317 Jelly, Brunswick, 313 Molasses Cup, 308 Nut, Fried, 318 Peach, 310 Plum, Little, 313 Variegated, 311 Cookies, 315 Cocoanut, 316 Crisp (Very Nice), 316 Favorite, 315 Fruit, 315 Ginger, 309 Lemon, 316 Crullers, or Fried Cakes, 317 or Wonders, 318 Doughnuts, Bakers' Raised, 317 German, 318 or Fried Cakes, 316 Puff Ball, 319 Raised, 317 Drops, Sponge, 313 Dominoes, 310 Eclairs, Chocolate, 308 Ginger Biscuit, White, 307 Cookies, 309 Snaps, 309 Snaps, Bakers', 309 Gingerbread, Hard, 306 Plain, 307 Jumbles, 314 Almond, 315 Cocoanut, 314 Fruit, 315 Philadelphia, 314 Wine, 314 Lady Fingers, or Savory Biscuit, 312 Neapolitaines, 313 Sandwiches, Pastry, 313 Savory Biscuit, 312 Trifles, 319 Wafers, 310

CANNED FRUITS AND VEGETABLES, 438 Boiled Cider, Canned, 442 Canned Corn, 441 Fruit Juices, 440 Grapes, 439 Mince Meat, 442 Peaches, 439 Peas, 441 Pineapple, 440 Plums, 442 Pumpkin, 442 Quinces, 440 Strawberries, 439 Tomatoes, 440 Peach Butter, 443 General Remarks, 438 Peaches Dried with Sugar, 443 To Can Corn, 441 Peas, 441 Pineapple, 440

CARVING, 7 Beef, Hind-Quarter, 8 Fore-Quarter, 8 Sirloin of, 14 Duck, Roast, 24 Fowls, Roast, 23 Goose, Roast, 23 Ham, Roast, 20 Lamb, Fore-Quarter, 19 Mackerel, 26 Mutton, 11 Leg of, 18 Partridges, 24 Pheasant, 25 Pigeons, 25 Pork, 12 Salmon, Boiled, 26 Turkey, Roast, 22 Veal, Breast of, 15 Fore-Quarter, 10 Fillet of, 16 Hind-Quarter, 10 Neck of, 17 Venison, 13 Haunch of, 21

COLORING FOR FRUIT, CONFECTIONERY, ETC., 444 Caramel, or Burnt Sugar, 445 Coloring, Green, 444 Red, Deep, 444 Red or Pink, 444 Yellow, 444 Sugar Grains, 445 Colored, 445 To Clarify Jelly, 445

CONFECTIONERY, 446 Candy, Butter Scotch, 453 Chocolate Caramels, 450 Chocolate Creams, 448 Chocolate Cream Drops, 457 Cocoanut, 452 Cocoanut Caramels, 456 Cocoanut Creams, 457 Cocoanut Creams, 449 Currant Drops, 451 Everton Taffy, 452 Fig, 454 French Cream, 447 French Vanilla Cream, 456 Fruit Creams, 448 Fruit and Nut Creams, 457 Grilled Almonds, 450 Hoarhound, 453 Lemon Drops, 451 Maple Sugar Creams, 450 Molasses, 455 Molasses and Nut, 451 Nut, Sugar, 452 Nut, Molasses, 451 Nut Creams, 450 Orange Drops, 457 Peppermint Drops, 451 Pop Corn. No. 1, 453 Pop Corn. No. 2, 453 Raspberry Creams, 449 Roley Poley, 454 Stick, 450 Variegated Creams, 449 Walnut Creams, 448 Candied Oranges, 454 Candies Without Cooking, 456 Conserves, Peach, 455 Strawberry, 455 Dried Preserves, 456 General Remarks, 446 Jujube Paste, 454 Maple Walnuts, 452 Peach Leather, 455 Pop Corn Balls, 452

CUSTARDS, CREAMS AND DESSERTS, 344 Almonds, Salted or Roasted, 366 Apples, Stewed. No. 1, 370 Stewed. No. 2, 370 Blanc Mange. No. 1, 359 No. 2, 359 Chocolate, 359 Corn Starch, 359 Fruit, 360 Tapioca, 358 Cake, Peach, 366 Charlotte, Burnt Almond, 364 Country Plum, 364 Orange, 360 Orange, 363 Strawberry, 360 Tipsy, 363 Russe, 361 Russe, Fine, 361 Russe (Another), 362 Russe, Economical, 363 Russe or Naples Biscuit, 362 Russe, Plain. No. 1, 362 Russe, Plain. No. 2, 362 Russe with Pineapple, 364 Cheese Custard, Recipe for, 375 Chestnuts, Roast, 367 Cream, Banana, 352 Bavarian, 349 Bavarian Strawberry, 350 Chocolate. No. 1, 350 Chocolate or Custard. No. 2, 351 For Fruit, 355 Golden, 350 Italian, 353 Lemon. No. 1, 351 Lemon. No. 2, 351 Lemon. No. 3, 351 Mock, or Boiled Custard, 346 Orange, 352 Peach. No. 1, 353 Peach. No. 2, 353 Pie, 366 Snow, 353 Solid, 352 Spanish, 349 Tapioca Custard, 352 Velvet, with Strawberries, 365 Whipped. No. 1, 349 Whipped. No. 3, 349 Croutons, After Dinner, 367 Crystallized Fruit, 369 Custard, Almond. No. 1, 347 Almond. No. 2, 348 Apple, 347 Baked, 345 Boiled, 346 Boiled or Mock Cream, 346 Caramel, Soft, 345 Cocoanut, Baked, 348 Cup, 345 French, 346 German, 347 Snowball, 348 Tapioca Cream, 352 Dessert Puffs, 366 Float, Apple, 354 Orange, 367 Floating Island, 358 Islands, 358 Fritters, Jelly, 369 Fruit, Crystallized, 369 Short Cake, 366 General Remarks, 344 Gooseberry Fool, 371 Honey, Lemon, 358 Jelly, Cider, 374 Kisses, 371 Lemon. No. 1, 373 Lemon. No. 2, 373 Orange, 374 Strawberry, 377 Variegated, 374 Wine, 373 Kisses, Jelly, 372 or Meringues, 371 Meringue, Corn Starch, 365 Peach, 354 Meringues or Kisses, 371 Macaroons, Almond, 372 Chocolate, 373 Cocoanut, 372 Mock Ice, 354 Naples Biscuit, or Charlotte Russe, 362 Omelet, Sweet. No. 1, 368 No. 2, 368 Peaches and Cream, 369 Pears, Baked, 370 Stewed, 370 Puffs, Dessert, 366 Quinces, Baked, 371 Salad of Mixed Fruits, 368 Orange Cocoanut, 368 Short Cakes, Fruit, 366 Snow Pyramid, 369 Apple, 356 Quince, 356 Sponge, Lemon, 355 Strawberry, 355 Syllabub, 355 Toast, Lemon, 367 Trifle, Apple, 357 Fruit, 357 Gooseberry, 357 Grape, 357 Lemon, 356 Orange, 356 Peach, 357 Washington Pie, 365

DINNER GIVING, 599

DINNERS AND RECEPTIONS AT WHITE HOUSE, 507

DRESSINGS AND SAUCES, 156

DUMPLINGS AND PUDDINGS, 381

DYEING AND COLORING, 591 Cotton Goods, 594 General Remarks, 591 Silks, 591 Woolen Goods, 592

EGGS AND OMELETS, 225 Eggs and Bacon Mixed, 229 aux Fines Herbes, 228 Boiled, 226 Boiled, Soft, 226 Cold, for Picnic, 229 Fried, 228 in Cases, 229 Minced, 229 Mixed Generally, Savory or Sweet, 229 Poached, á la Crême, 228 Poached or Dropped, 227 Scalloped, 226 Scrambled, 227 Shirred, 227 To Preserve, 225 Omelets, 230 Omelet, Asparagus, 232 Baked, 234 Bread. No. 1, 234 Bread. No. 2, 234 Cheese, 232 Chicken, 233 Fish, 233 Ham, 233 Jelly, 234 Meat or Fish, 231 Mushroom, 233 of Herbs, 231 Onion, 234 Oyster, 233 Plain, 230 Rice, 232 Rum, 235 Soufflé, 235 Tomato. No. 1, 232 Tomato. No. 2, 232 Vegetable, 231

FACTS WORTH KNOWING, 566

FISH, 49 Fish, To Fry, 51 and Oyster Pie, 54 General Remarks, 49 Bass, Boiled, 55 Blue Fish, Boiled, 56 Baked, 56 Chowder (Rhode Island), 63 Clam Chowder, 79 Fritters, 78 Clams, Roast, in Shell, 78 Scalloped, 79 Stewed, 78 Codfish, 63 á la Mode, 64 Baked, 66 Balls, 63 Boiled (Fresh), 64 Boiled (Salt), 65 Boiled, and Oyster Sauce, 65 Steak, New England Style, 66 Stewed (Salt), 64 Crab Croquettes, 71 Pie, 71 Crabs, Baked, 70 Deviled, 71 Scalloped, 61 Soft Shell, 71 Fried, 51 Eels, Fried, 56 Fritters, 65 Frogs, Fried, 80 Stewed, 80 Halibut, Baked, 58 Boiled, 57 Broiled, 58 Fried. No. 1, 57 Fried. No. 2, 57 Steamed, 57 Fish in White Sauce, 63 Lobsters Boiled, 68 Lobster a la Newburg, 70 Croquettes, 69 Deviled, 69 Patties, 70 Scalloped, 69 Mackerel, Baked (Salt), 60 Boiled (Fresh), 61 Boiled (Salt), 60 Broiled (Spanish), 60 Fried (Salt), 61 Mayonnaise, 62 Oyster Fritters, 75 Patties, 75 Pie (Boston), 76 Pies, Small, 78 Pot Pie, 76 Oysters, 72 Broiled, 73 Fried, 72 Fried in Batter, 72 Fried (Boston), 73 Fricasseed, 77 Mock, 77 Pan. No. 1, 74 Pan. No. 2, 74 Plain Stew, 73 Roast (Fulton Market), 76 Roast in Shell. No. 1, 73 Roast. No. 2, 74 Scalloped, 76 Soup, 78 Steamed, 74 Steamed in Shell, 74 Stew (Dry), 73 Stewed in Cream, 72 Pan, 51 Pickerel, Baked, 51 Pie, 54 Potted, 63 Potted (Fresh), 61 Salmon and Caper Sauce, 52 Boiled, 52 Broiled, 52 Broiled (Salt), 53 Croquettes, 66 Fricassee, 53 Fried (Fresh), 52 Patties, 54 Pickled, 53 Smoked, 53 Scalloped, 64 Scallops, 79 Shad, Baked, 55 Broiled, 55 Roe, To Cook, 55 Sheepshead, with Drawn Butter, 56 Smelts, Baked, 59 Fried, 58 Steamed, 54 Sturgeon, Fresh Steak Marinade, 62 Terrapin, Stewed, 68 Stew, 67 Stew, with Cream, 67 Trout, Brook, Fried, 58 Salmon, Baked, 59 Turtle or Terrapin Stew, 67 White, Baked, 59 Bordeaux Sauce, 59 Boiled, 59

FRENCH WORDS IN COOKING, 587

GAME AND POULTRY, 81

HEALTH SUGGESTIONS, 521 Bleeding at the Nose, 532 Burns and Scalds, 528 Camphorated Oil, 535 Colds and Hoarseness, 525 Compound Cathartic Elixir, 536 Cough Syrup, 527 Croup, 528 Diarrhoea, 530 Diphtheria, 525 Eye Washes, 533 Fainting, 534 For Constipation, 530 Severe Sprains, 535 Toothache, 527 Gravel, 529 Grandmother's Cough Syrup, 536 Eye Wash, 537 Family Spring Bitters, 537 Universal Liniment, 536 Growing Pains Cured, 525 Hints in Regard to Health, 538 Hoarseness and Colds, 525 How Colds are Caught, 521 To Keep Well, 525 Use Hot Water, 524 Hunters' Pills, 537 Leanness, 527 Liniment for Chilblains, 535 Medicinal Food, 540 Molasses Posset, 526 Recipe for Felons, 531 Regulation in Diet, 523 Relief from Asthma, 531 Remedy for Lockjaw, 532 Sore Throat, 529 Sun Stroke, 534 Swaim's Vermifuge, 534 "The Sun's" Cholera Mixture, 535 To Cure the Sting of Bee or Wasp, 527 Cure Earache, 527 Toothache, For, 527 To Stop the Flow of Blood, 529 Take Cinders from the Eye, 533 Remove Warts, 534 Vermifuge, Swaim's, 534 Water, 523 Whooping Cough, 530

HOUSEKEEPERS' TIME TABLE, 542

ICE-CREAMS AND ICES, 376 Cream, Fruit, 378 Frozen Fruits, 379 Peaches, 379 Ice, Almond, 380 Currant, 380 Lemon, 379 Orange Water, 380 Ice-Cream, 376 Chocolate. No. 1, 377 Chocolate. No. 2, 377 Cocoanut, 377 Custard, 377 Fruit, 376 Pure, 376 Strawberry, 378 Tutti Frutti 378 Without a Freezer, 378 Sherbet, Pineapple, 380 Raspberry, 380

JELLIES AND PRESERVES, 423

MEATS, 107 Beef á la Mode, 113 Brisket of, Stewed, 120 Cold Roast, Warmed. No. 1, 122 Cold Roast, Warmed. No. 2, 122 Croquettes. No. 1, 121 Croquettes. No. 2, 121 Corned or Salted (Red), 116 Corned, To Boil, 118 Dried, 116 Dried, with Cream, 121 Flank of, to Collar, 115 Frizzled, 118 Hash. No. 1, 123 Hash. No. 2, 123 Heart, Stewed, 124 Heart, To Roast, 124 Kidney, Stewed, 124 Liver, Fried, 119 Pot Roast (Old Style), 112 Pressed, 119 Roast, 109 Pie, Roast, 117 Pie, Roast, with Potato Crust, 116 Spiced, Excellent, 112 Spiced, Relish, 119 Beefsteak. No. 1, 110 No. 2, 111 and Onions, 111 and Oysters, 111 Flank, 118 Hamburger, 123 Pie, 117 Rolls, 115 Smothered, 114 Stewed with Oysters, 114 To Fry, 111 Beef-stew, French, 119 Beef, Tenderloin of, 113 To Clarify Drippings of, 126 Tongue, Boiled, 124 Tongue, Spiced, 125 To Pot, 120 Brain Cutlets, 133 Calf's Head, Baked, 132 Head, Boiled, 133 Head Cheese, 133 Liver and Bacon, 134 Meat and Potato Croquettes, 121 Cold, and Potatoes, Baked, 122 Thawing Frozen, Etc., 109 To Keep from Flies, 109 Sweetbreads, 135 Baked, 135 Croquettes of, 135 Fricasseed, 136 Fried, 135 Tripe, Fricasseed, 126 Lyonnaise, 126 To Boil, 125 To Fry, 125 Veal, Braised, 132 Cheese, 129 Chops, Fried (Plain), 128 Collops, 128 Croquettes, 129 Cutlets, Broiled (Fine), 129 Cutlets, Fried, 128 Fillet of, Roast, 127 Fillet of, Boiled, 127 for Lunch 131 Loaf 131 Loin of, Roast 126 Olives, 129 Patties, 132 Pie, 130 Pot Pie, 130 Pudding, 127 Stew, 131 Yorkshire Pudding, For Veal, 110 LAMB AND MUTTON, 136 Lamb, Croquettes of Odds and Ends of, 144 Fore-Quarter of, To Broil, 143 Pressed, 143 Quarter of, Roasted, 142 Stew, 143 Sweetbreads and Tomato Sauce, 142 Mutton, Boned Leg of, Roasted, 136 Chops and Potatoes, Baked, 140 Broiled, 139 Fried. No. 1, 139 Fried. No. 2, 139 Cutlets (Baked), 140 Hashed, 138 Irish Stew, 141 Leg of, á la Venison, 138 Leg of, Boiled, 137 Leg of, Braised, 137 Leg of, Steamed, 138 Pudding, 141 Roast, 136 Scalloped, and Tomatoes, 142 Scrambled, 141 Muttonettes, 140 PORK, 144 Bacon and Eggs, Cold, 150 To Cure English, 155 Cheese, Head, 154 Ham and Eggs, Fried, 150 Boiled, 151 Broiled, 152 Potted, 152 To Bake a (Corned), 151 Hams and Bacon, To Cure, 154 and Fish, To Smoke at Home, 154 Head Cheese, 154 Lard, To Try Out, 155 Pig, Roast, 145 Pigs' Feet, Pickled, 151 Pork and Beans, Baked, 149 and Beans (Boston Style), 149 Chops and Fried Apples, 147 Chops, Fried, 148 Cutlets, 147 Fresh, Pot Pie, 146 Leg of, Boiled, 146 Leg of, Roast, 145 Loin of, Roast, 145 Pie, 148 Pot Pie, 148 Salt, Fried, 149 Salt, Grilled, 149 Spare Rib of, Roasted, 146 Tenderloins, 147 Roast Pig, 145 Sausage, Bologna (Cooked), 152 Sausages, Country Pork, 153 To Fry, 153 Scrappel, 150

MEASURES AND WEIGHTS, 603

MENUS FOR BREAKFAST, LUNCHEON AND DINNER, 478 January, 478 February, 480 March, 482 April, 484 May, 486 June, 488 July, 490 August, 493 September, 494 October, 496 November, 498 December, 500

MENUS, SPECIAL, 503

MISCELLANEOUS RECIPES, 543 Ammonia, Uses of, 543 Cement, Cracks in Floors, 559 for Acids, 560 for China and Glass, 556 Cider, To Keep, 561 Cleaning Jewelry, For, 551 Oil Cloth, For, 547 Sinks, For, 557 Crape, To Renew Old, 551 Family Glue, 559 Feathers, To Wash, 549 Flannels, To Wash, 546 Fluid, Washing, 562 Furniture Cream, 559 How to Freshen up Furs, 550 Garments, To Wash Colored, 553 Gloves, To Clean Kid, 551 Glue, 559 Family, 559 Hard Soap (Washing) 562 Incombustible Dresses, 550 Insects and Vermin, 544 Indelible Ink, To Remove, 560 Lace, To Clean Black. No. 1, 547 To Clean Black. No. 2, 548 To Wash White. No. 1, 548 To Wash White Thread. No. 2, 548 Leather, A Polish for, 561 Machine Grease, To Take Out, 546 Management of Stoves, 557 Marble, To Remove Stains from, 552 Moths in Carpets, 545 Mucilage, Postage Stamp, 559 Novel Dress Mending, 550 Oil Cloth Cleaning, 547 Stains in Silk and Other Fabrics, 554 Old Style Family Soft Soap, 563 Paper Hangers' Paste, 553 Paste for Scrap Books, Etc, 560 Polish for Ladies' Kid Shoes, 560 for Leather, 561 Shirts, to Starch, Fold and Iron, 547 Silks or Ribbons, to Clean, 549 To Clean Black Dress, 549 Silver Plate, To Clean, 552 Starch Polish, 551 Soap for Washing Without Rubbing, 563 Hard (Washing), 562 Old Style Family, 563 Soft, To Make Without Cooking, 563 Stoves, Management of, 557 The Marking System, 553 To Bleach Cotton Cloth, 561 To Cement Cracks in Floors, 559 To Clean Black Lace, 547 To Clean Black Dress Silks, 549 To Clean Kid Gloves, 551 To Clean Silks and Ribbons, 549 To Clean Silver Plate, 552 To Destroy Insects and Vermin, 544 To Keep Cider, 561 To Make a Paste to Fasten Labels, 558 To Raise the Pile on Velvet, 551 To Remove Indelible Ink, 560 To Remove Ink from Carpets, 558 To Remove Stains and Spots, 554 To Remove Stains from Marble, 552 To Renew Old Crape, 551 To Soften Water, 562 To Starch, Fold and Iron Shirts, 547 To Take Out Machine Grease, 546 To Take Rust Out of Steel, 558 To Whiten Walls, 552 Uses of Ammonia, 543 Velvet, to Raise the Pile on, 551 Walls, to Whiten, 552 Washing Fluid, 562

MODES OF FRYING, 48

OMELETS AND EGGS, 225