Miss Beecher's Housekeeper and Healthkeeper. Catharine Esther Beecher
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Pudding—Cocoa-nut Pudding—New-England Squash or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet Pudding—Dessert of Rice and Fruit—Another—Cold Rice and stewed or grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn Pudding—Bread Pudding for Invalids or young Children—A good Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without Fats; made with Butter, very rich 74
CHAPTER XVI.
CAKE.
General Directions.—Cake raised with Powders—One, two, three, four Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—Cake raised with Eggs—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried Cakes.—Cakes raised with Yeast—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing for Cake 85
CHAPTER XVII.
PRESERVES AND JELLIES.
General Directions—Canned Fruit—To clarify Sirups for Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90
CHAPTER XVIII.
DESSERTS AND EVENING PARTIES.
Ice-cream—Strawberry Ice-cream—Ice-cream without Cream—Fruit Ice-cream—A Cream for stewed Fruit—Currant, Raspberry, or Strawberry Whisk—Lemonade—Ice and other Ices—Charlotte Russe—Flummery—Chicken Salad—Wine Jelly—Apple-lemon Pudding—Wheat-flour Blanc-mange—Orange Marmalade—Simple Lemon Jelly—Cranberry—Apple Ice—Whip Syllabub—Apple-snow—Iced Fruit—Ornamental Froth—To clarify Isinglass—Blanc-mange—Apple Jelly—Orange Jelly—Floating Island—A Dish of Snow—To clarify Sugar—Candied Fruits—Another way—Ornamental Pyramid 95
CHAPTER XIX.
DRINKS AND ARTICLES FOR THE SICK AND YOUNG CHILDREN.
Tea—Coffee—Fish-skin for Coffee—Cocoa—Cream for Coffee and Tea—Chocolate—Milk Lemonade—Strawberry and Raspberry Vinegar—White Tea and Boys’ Coffee—Dangerous use of Milk—Simple Drinks—Simple Wine Whey—Toast and Cider—Panada—Water-gruel—Beef-tea—Tomato Sirup—Sassafras Jelly—Egg-tea, Egg-coffee, and Egg-milk—Oat-meal Gruel—Pearl Barley-water—Cream-tartar Beverage—Rennet Whey—A fever Drink—Food, etc., for Infants 100
CHAPTER XX.
THE PROVIDING AND CARE OF FAMILY STORES.
The Art of keeping a good Table—Successive Variety—Doing every thing in the best Manner—Stores and Store-rooms—Flour—Unbolted Flour—Indian-meal—Rye—Buckwheat—Rice—Hominy—Arrow-root—Tapioca, etc.—Sugars—Butter—Lard and Drippings—Salt—Vinegar—Oil—Molasses—Hard Soap—Starch—Indigo—Coffee—Tea—Soda—Raisins—Currants—Lemon and Orange Peel—Spices—Sweet Herbs—Cream-tartar—Acids—Essences, etc.—Preserves and Jellies—Hams—Cheese—Bread—Cake—Codfish—Salted Provisions 103
CHAPTER XXI.
SETTING TABLES, PREPARATION OF FOOD.
Table-cloth—Napkins—Table Furniture—Bread—Butter—Dishes—Soiled Spots—Plates to be warmed in Winter—Certain Dishes served together—Strong flavored Meats—Boiled Poultry—Jelly—Fresh Pork—Drawn Butter—Pickles—Garnishing Dishes—Boiled Ham or Veal—Greens and Asparagus—Hashes—Curled Parsley—Mode of setting Table 109
CHAPTER XXII.
WASHING, IRONING, AND CLEANSING.
Modes of economizing the Wash—Good Washing depends on Conveniences—Articles needed—Common mode of Washing—Fine Clothes—White Articles—Colored Articles—Flannels—Bedding—Calicoes—Waters, etc.—To cleanse Broadcloth—To make Lye—Soft Soap—Potash Soap—To prepare Starch—Beef’s Gall—To do up Laces—Articles needed for Ironing—Sprinkling, Folding, and Ironing—To whiten Articles and remove Stains—Mildew—Stain-mixture—Another—To remove Grease, Tar, Pitch, Turpentine, Lamp-oil, Oil-paint, Ink-stains, Stains on varnished Articles—To clean silk Handkerchiefs and Ribbons—To clean silk Hose or Gloves 112
CHAPTER XXIII.
MISCELLANEOUS ADVICE AND RECIPES.
How to keep Cool in hot Weather—Indelible Ink—To keep Eggs—To prevent Earthen, Glass, and Iron ware from breaking easily—Cement for broken Ware—To keep Knives from Rust—To cleanse or renovate Furniture—To clean Silver—To cleanse Wall-paper—To purify a Well—To take care of Roses and other Plants—To keep Grapes—Snow for Eggs—Paper to keep Preserves—To cool Butter in hot Weather—To stop Cracks in Iron—To stop creaking Hinges—To stop creaking Doors and make Drawers slide easily—To renovate black Silk—To clean Kid Gloves—To remove grease Spots—To get rid of Rats and Mice—Odds and ends for Housekeepers—Additional Recipes 122
PART SECOND.
CHAPTER I.
NEEDFUL SCIENCE AND TRAINING FOR THE FAMILY STATE.
Women need both scientific and practical Training even more than Men—Woman’s Duties as important as difficult, and much greater in Variety—The business of a Housekeeper includes all connected with the Construction and Care of a House, Yard, and Garden; the Selection of Furniture; the Ornamentation of a Home; its Cleansing, Neatness, and Order; the Selection and Cooking of proper Food; the providing of family Furniture and Clothing; the Care of Health; the Charge of family Expenses; the Training of Servants, and, as Wife and Mother, the Supervision of Nursery, the Educator of Children, and the religious Minister of the family State—Evils consequent on not training Women for these Duties 127
CHAPTER II.
A HEALTHFUL AND ECONOMICAL HOME.
Advantages of close Packing of Conveniences—Plan of a model Cottage to economize Time, Labor, and Expense, with Estimates of Cost—Advantages described 133
CHAPTER III.
ON HOME VENTILATION.
Mode in which the Body is nourished by the Air—Construction of the Lungs and Heart—Description of Evils consequent on Neglect of a proper Supply of pure Air 150
CHAPTER IV.
ON WARMING A HOUSE.
Principles of Heat, viz., Conduction,