The Young Housekeeper's Friend Revised and Enlarged

In preparing this little volume, my aim has been to furnish to young housekeepers the best aid that a book can give in the departments of which it treats. No printed guide can p...

Visit all the rooms and closets that are in constant use, every day. You will thus acquire that habit of attention to minutiæ, upon which neatness and order so much depend, and...

This process of kneading is very important in making bread, and there are but few domestics whom it is not necessary to instruct how to do it. They generally work over the dough...

For a family of four or five, take a quart of warm water, a spoonful of scalded Indian meal, a heaping teaspoonful of salt, and a gill of yeast. Stir in buckwheat flour enough t...

One pound of sugar, three quarters of a pound of ground rice, thirteen eggs with the whites of four taken out, a small teaspoonful of salt. Flavor as above, or with the essence...

Make a nice paste, and lay into two medium-sized plates; then prepare the following mixture. To the juice, and grated rind of one lemon, made very sweet with white sugar, add th...

Prepare the same measures of rice and milk, and in the same way as in the last receipt. Boil the rice very slowly after the milk is added, so that it may become very soft, and n...

Put a quart of milk into a tin pail or a pitcher that holds two quarts; set it into a kettle of hot water. Tin is better than earthen, because it heats so much quicker. Put in a...

It may be well to mention that in damp houses, none of the fruits preserved without boiling keep as well as those which are boiled. I have known a very few instances in which pe...

Wash a leg or shin of beef very clean, crack the bone in two or three places, put with it any trimmings you may have of meat or fowls, such as gizzards, necks, &c.; cover them w...

The best veal is to be had at the time when winter vegetables are not very good, and fresh ones have not come into market. Horseradish, spring cranberries, or fresh lemons are t...

Soup is economical food, and by a little attention may be made good with very small materials. It should never be made of meat that has been kept too long. If meat is old, or ha...

Make a stuffing of pounded cracker or crumbs of bread, an egg, pepper, clove, salt, and butter. Fill it very full, and when sewed up, grate over it a small nutmeg, and sprinkle...

Beans should never be used in this way after the pod has become old enough to have a _string_, or tough fibre upon it. Cut off each end, and cut them up small. Boil them in as l...

Take off with a sharp knife all the meat from the bones. If there are a few nice slices, reserve them, if most convenient, to be eaten cold. Chop the rest fine in a tray. Take c...

Have the milk closet on the coolest side of the house, or in the dryest and coolest part of the cellar, and with a window in it covered with wire-net or slats. Good butter canno...

Pour four quarts of boiling water, upon an ounce and a half of ginger, an ounce of cream of tartar, a pound of clean brown sugar, and two fresh lemons, sliced thin. It should be...

Every thing used in the preparation of food should be kept clean. A half washed pot or saucepan, or a dingy brass kettle, will spoil the articles cooked in them. A lady should a...

Our grandmothers would have thought an elegant lace nearly spoilt by being washed in any other way than this, and a very nice way it is. Having once tried it, you will prefer to...

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...