Early American Cookery: The Good Housekeeper

Overview

Engagingly written volume not only provided the mid-19th-century housekeeper with recipes for scores of nutritious dishes but also offered wide-ranging suggestions for frugal and intelligent household management. Includes advice on selecting and preparing foods, health tips, cleaning domestic accessories, dealing with hired help, and much more.

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Early American Cookery:

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Overview

Engagingly written volume not only provided the mid-19th-century housekeeper with recipes for scores of nutritious dishes but also offered wide-ranging suggestions for frugal and intelligent household management. Includes advice on selecting and preparing foods, health tips, cleaning domestic accessories, dealing with hired help, and much more.

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Editorial Reviews

Library Journal
Hale was the editor of the 19th-century publication Godey Lady's Book, a forerunner of the modern "woman's magazine." This 1841 title offers recipes and advice on hosting dinners. Though the recipes might seem unhealthy by today's standardslots of butter and eggsHale lived to be 90!
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Product Details

  • ISBN-13: 9780486292960
  • Publisher: Dover Publications
  • Publication date: 11/20/1996
  • Pages: 160
  • Product dimensions: 5.40 (w) x 7.98 (h) x 0.31 (d)

Table of Contents

CHAPTER I. INTRODUCTORY
  Times of taking Food
  Proper Quantity of Food
  "What is the proper Food, &c"
  What shall we drink?
CHAPTER II. BREAD
  Flour
  "Bread, making"
  "Bread, Brown or Dyspepsia"
    Rye and Indian
    Rice
  Yeast
  Milk Yeast
  Hard Yeast
  Advantages of Bread-making
CHAPTER III. MEATS
  Beef
  Directions for choosing and cooking
  Beef to Roast
    Alamode
    Baked
    Baked with Potatoes
    Stewed
    Pressed
    Boiled
    Steaks Broiled
    "Cold, Tenderloin"
    "Cold Steaks, to warm"
    Minced
  Pork
    to roast
    Spare-rib
    Pickled
    Steaks
  Broiled Ham
    Boiled Ham
    Sausages
    To make Sausage Meat
    To Roast a Pig
  Mutton
    a stuffed Loin
    "Leg, to boil"
    Shoulder to stew
    Chops
  Lamb
    dressed with Rice
  Veal
  Venison
    Steaks
    Mock
  Poultry
  "Turkey, to roast"
    to boil
  "Chicken, to boil"
    to broil
    to fricassee
    baked in Rice
  "Goose, to roast"
  "Duck, to roast"
    to stew
  Pigeons
    to stew
  "Partidges, to stew"
PRESERVING MEATS
  Pickle for Beef
    "for Hams, &c"
  To salt Fat Pork
  To salt in Snow
  To salt Beef
  To smoke Hams and Fish on a small Scale
CHAPTER IV. SOUPS AND GRAVIES
  "Soup, Mock Turtle"
    Currie
    Veal
    Beef or Mutton
    White
  "Soup, Pigeon"
    Vegetable
    Rice
    Old Peas
    for an Invalid
  Gravies
  Melted Butter
  Egg Sauce
  Parsley and Butter
  "Sauce, White"
    Caper
    Oyster
    Bread
    Tomato
    Celery
    Mint
    Curry
    Gravy
CHAPTER V. FISH AND CONDIMENTS
  "Cod's Head, to boil"
  "Cod, to crimp"
  Cod Sounds
  "Salmon, to boil"
    to pickle
    to broil
  "Mackerel, to boil"
    to broil
  "Shad, to broil"
  "Fish, to fry"
  To make Chowder
  Shell Fish
  "Oysters, to fry"
    to stew
    to scallop
  "Lobsters, to stew"
    Cold
  Condiments
  "Mixed Spices, &c"
  Seasonings for white sauce
    Fricassees and Ragouts
  "Powder of fin Herbs, &c"
  Horse-radish Powder
  Vinegar
    Sugar
    Cider
    Flavored
    Celery
    Horse-radish
    Cucumber
  Pickles
  Mustard
  Mild Mustard
  Catsups
    Tomato
    Walnut
  Curry Powder
CHAPTER VI. VEGETABLES
  Potatoes to boil
    another way
    to roast
    mashed
  Turnips
  Cabbage
  Onions
  Beets
  Carrots
  Parsnips
  Green Peas
    to stew
  Green Beans
  Greens
  Squash
  To stew Cucumbers
  To stew Tomatoes
  To stew old Peas
  To fricassee FrencH Beans
CHAPTER VII. PUDDINGS AND PIES
  "Pudding, Arrow-root"
    Sago
    Tapioca
    Rice
  "Blancmange, Rice"
    Arrow-root
  Rice Snow Balls
  "Pudding, Batter"
    Potato
    Sweet Potato
    Plain Bread
    Custard
    Rich Apple
    Lemon
    Plum
  Custard Sauce for Puddings
  Cold Sweet Sauce
  Pies
  "Paste, Puff"
    Tart
    "Short, for Fruit Pies"
    Raised
  "Pie, Apple"
    Rhubarb
  "Pie, Fruit"
    Squash
    Pumpkin
    Custard
    Custard Tart
  Tarts of Preserved Fruits
  Puffs
  "Pie, Mince"
    Rich Mince
    Family Mince
    Plain Mince
    Chicken
"CHAPTER VIII. FRUITS, PRESERVES, CREAMS, ETC."
  To boil Sugar
  "Jam, Raspberry"
    Strawberry
    Peach
  To preserve Damsons
  Black Butter
  To Preserve Quinces
  "Pears, baked"
    stewed
  "Apples, preserved"
    clear
  To stew Fruit
  Apple Sauce
  Currant Jelly
  To preserve Pumpkins
  "To keep Preserves, &c"
  "Jelly, Cranberry and Rice"
    Arrow-root
  Whole Rice in a Shape
  "Cream, Arrow-root"
    for Fruit Tart
    "Red Currant, &c"
    Apple
    White Lemon
  Custard
    Lemon
    Orange
    Baked
    Rice
  To ornament Custards or Creams
  To freeze Creams and Jellies
  Strawberry in Cream
"CHAPTER IX. CAKE, Remarks on, &c"
  "Cake, Sponge"
  "Cake, Lemon"
    Seed
    Macaroons
    Kisses
    Sugar Drops
    Rice
      with butter
    Currant
    Caraway
    Sugar
    Tea
  "Gingerbread, hard"
    Sugar
    Common
    Soft
  "Cake, Composition"
    Turnbridge
    Common Plum
    Wedding
    Pound
    Plum Pound
    Heart
  Iceing for Cakes
  "Warm Cakes for Breakfast, &c"
    for Tea
    Breakfast
    Buckwheat
    Indian Slapjacks
    Plain Indian
    Batter
    Cream Short
    Rolls
CHAPTER X. CHEAP DISHES
  Cheap Bread
  "Pudding, Indian"
    Indian Fruit
    Hasty
    Plain baked Rice
      boiled Rice
    Plain Apple
    Cheap and quick
    Bread
    Peas
  Pork and Beans
  Beaf Steak stewed
  To stew a Round of Beef
  Baked Mutton Chops
  Lamb Fry
  Veal Liver
  Veal and Rice
  A very economical Dinner
  Hashes
  "Soup,Pea"
  "Soup, Ox Cheek"
    A Stew
    Salt Meat
  "Fish, Salt"
  "Cakes, Pies, &c"
  Blackberry Jam
CHAPTER XI. DRINKS
  "Coffee, to make"
    another way
  Cocoa Shells
  Chocolate
  Tea
  "Beer, common"
    Spruce
    Ginger
  Lemonade
  Orangeade
  Currant Wine
  Eau Sucre
  Water
  Cheap Water Filter
C
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