The Easiest Way in Housekeeping and Cooking by Helen Stuart Campbell


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Page 1

NEW YORK, June, 1893.




CONTENTS.

PART FIRST.

PAGE

INTRODUCTORY 5

CHAPTER.

I. THE HOUSE: SITUATION AND ARRANGEMENT 11
II. THE HOUSE: ITS VENTILATION 19
III. DRAINAGE AND WATER-SUPPLY 27
IV. THE DAY'S WORK 35
V. FIRES, LIGHTS, AND THINGS TO WORK WITH 45
VI. WASHING-DAY AND CLEANING IN GENERAL 54
VII. THE BODY AND ITS COMPOSITION 68
VIII. FOOD AND ITS LAWS 73
IX. THE RELATIONS OF FOOD TO HEALTH 80
X. THE CHEMISTRY OF ANIMAL FOOD 90
XI. THE CHEMISTRY OF VEGETABLE FOOD 100
XII. CONDIMENTS AND BEVERAGES 110

PART SECOND.

STOCK AND SEASONING 119
SOUPS 122
FISH 131
MEATS 144
POULTRY 161
SAUCES AND SALADS 173
EGGS AND BREAKFAST DISHES 180
TEA, COFFEE, &C 193
VEGETABLES 197
BREAD AND BREAKFAST CAKES 208
CAKE 221
PASTRY AND PIES 232
PUDDINGS, BOILED AND BAKED 238
CUSTARDS, CREAMS, JELLIES, &C 245
CANNING AND PRESERVING 252
PICKLES AND CATCHUPS 257
CANDIES 259
SICK-ROOM COOKERY 261
HOUSEHOLD HINTS 270
HINTS TO TEACHERS 280
LESSONS FOR PRACTICE CLASS 282
TWENTY TOPICS FOR CLASS USE 285
LIST OF AUTHORITIES REFERRED TO 286
EXAMINATION QUESTIONS 287
BIBLIOGRAPHY 288
INDEX 289




_Introductory._


That room or toleration for another "cook-book" can exist in the public
mind, will be denied at once, with all the vigor to be expected from a
people overrun with cook-books, and only anxious to relegate the majority
of them to their proper place as trunk-linings and kindling-material. The
minority, admirable in plan and execution, and elaborate enough to serve
all republican purposes, are surely sufficient for all the needs that have
been or may be. With Mrs. Cornelius and Miss Parloa, Marion Harland and
Mrs. Whitney, and innumerable other trustworthy authorities, for all
every-day purposes, and Mrs. Henderson for such festivity as we may at
times desire to make, another word is not only superfluous but absurd; in
fact, an outrage on common sense, not for one instant to be justified.

Such was my own attitude and such my language hardly a year ago; yet that
short space of time has shown me, that, whether the public admit the
claim, or no, one more cook-book MUST BE. And this is why:--

A year of somewhat exceptional experience--that involved in building up
several cooking-schools in a new locality, demanding the most thorough
and minute system to assure their success and permanence--showed the
inadequacies of any existing hand-books, and the necessities to be met in
making a new one. Thus the present book has a twofold character, and
represents, not only the ordinary receipt or cook book, usable in any part
of the country and covering all ordinary household needs, but covers the
questions naturally arising in every lesson given, and ending in
statements of the most necessary points in household science. There are
large books designed to cover this ground, and excellent of their kind,
but so cumbrous in form and execution as to daunt the average reader.

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Books | Photos | Paul Mutton | Sun 16th Dec 2018, 22:54