Miss Beecher's Housekeeper and Healthkeeper

Overview

Miss Beecher provides women with sensible advice on all aspects of domestic management and the care of the family.

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Miss Beecher's housekeeper and healthkeeper: containing five hundred recipes for economical and healthful cooking; also, many directions for securing health and happiness ..

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Overview

Miss Beecher provides women with sensible advice on all aspects of domestic management and the care of the family.

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Product Details

  • ISBN-13: 9781429090070
  • Publisher: Applewood Books
  • Publication date: 10/1/2007
  • Series: Cooking in America Series
  • Pages: 484
  • Product dimensions: 6.00 (w) x 9.00 (h) x 1.16 (d)

Meet the Author

Catharine Esther Beecher was born on September 6, 1800 in East Hampton, New York to Roxana Foote and Reverend Lyman Beecher. A prominent educator and author, Beecher advocated for the rigorous education of women and for the elevation of their role within the domestic sphere. She was the author of numerous works on domestic management, founded five schools, and formed The American Woman's Educational Aossication (1852) and The Ladies Society for Promoting Education in the West. Catharine Beecher died in Emira, New York on May 12, 1878.

Biography

Harriet Beecher Stowe was born on June 14, 1811, in Litchfield, Connecticut, to Lyman Beecher, a Calvinist preacher and activist in the antislavery movement, and Roxana Foote, a deeply religious woman who died when Stowe was four years old. Precocious and independent as a child, Stowe enrolled in the seminary run by her eldest sister, Catharine, where she received a traditionally "male" education. At the age of twenty-one, she moved to Cincinnati to join her father who had become the president of Lane Theological Seminary, and in 1936 she married Calvin Ellis Stowe, a professor at the seminary and an ardent critic of slavery. The Stowes supported the Underground Railroad and housed several fugitive slaves in their home. They eventually moved to Brunswick, Maine, where Calvin taught at Bowdoin College.

In 1850 congress passed the Fugitive Slave Law, prohibiting assistance to fugitives. Stowe was moved to present her objections on paper, and in June 1851 the first installment of Uncle Tom's Cabin a appeared in the antislavery journal National Era. The forty-year-old mother of seven children sparked a national debate and, as Abraham Lincoln is said to have noted, a war.

Uncle Tom's Cabin: Or, Life Among the Lowly met with mixed reviews when it appeared in book form in 1852 but soon became an international bestseller. Some critics dismissed it as abolitionist propaganda, while others hailed it as a masterpiece. The great Russian novelist Leo Tolstoy praised Uncle Tom's Cabin as "flowing from love of God and man." Stowe presented her sources to substantiate her claims in A Key to Uncle Tom's Cabin: Presenting the Original Facts and Documents Upon Which It Is Based, published in 1853. Another antislavery novel, Dred: A Tale of the Great Dismal Swamp, appeared in 1856 but was received with neither the notoriety nor the success of Uncle Tom's Cabin.

Stowe fueled another controversy in The True Story of Lady Byron's Life (1869), in which she accused the poet Lord Byron of having an incestuous love affair with his half sister, Lady Byron. She also took up the topic of domestic culture in works that include The New Housekeeper's Manual (1873), written with her sister Catharine. Stowe died on July 1, 1896, at age eighty-five, in Hartford, Connecticut.

Author biography from the Barnes & Noble Classics edition of Uncle Tom's Cabin.

Good To Know

After its publication in 1852, Uncle Tom's Cabin sold more copies than any other book up to that point, with the exception of the Bible.

When it was becoming a sensation around the world, Uncle Tom's Cabin was smuggled into Russia, in Yiddish to evade the czarist censor.

Between 1853 and 1859, Stowe made several trips to Europe, and forged friendships with fellow writers George Eliot and Elizabeth Barrett Browning.

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    1. Also Known As:
      Christopher Crowfield
    1. Date of Birth:
      June 14, 1811
    2. Place of Birth:
      Litchfield, Connecticut
    1. Date of Death:
      July 1, 1896
    2. Place of Death:
      Hartford, Connecticut

Read an Excerpt

MY DEAR FRIENDS, This volume embraces, in a concise form, many valuable portions of my other works on Domestic Economy, both those published by Harper and Brothers and those published by J. B. Ford and Co., together with other new and interesting matter. It is designed to be a complete encyclopaedia of all that relates to a woman's duties as housekeeper, wife, mother, and nurse. The First Part embraces a large variety of recipes for food that is both healthful and economical, put in clear, concise language, with many methods for saving labor, time, and money, not found in any other works of the kind. It also gives more specific directions as to seasonings and flavors than the common one of" Season to the Taste," which leaves all to the judgment of the careless or ignorant. The recipes have been tested by some of the best housekeepers, and all relating to health has been approved by distinguished physicians of all schools. The Second Part contains interesting information as to the construction of the body, in a concise form, omitting all details, except such as have an immediate connection with a housekeeper's practical duties. These are so simplified and illustrated, that by aid of this, both servants and children can be made so to understand the reasons for the laws of health, as to render that willing and intelligent obedience which can be gained in no other way.... (From Chapter I.)

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Recipe

PART FIRST. CHAPTER I. HEALTH, ECONOMY, AND PLEASURE IN FOOD. Rules of Health in regard to Food and Drink--Measures used in Cooking..... Page 15 CHAPTER II. MARKETING AND THE CARE OF MEATS. Marketing--Beef--Different "Cuts," etc.--Veal--Mutton--Pork--Poultry--Fish--Shell-fish--Care of Meats--To salt down Beef--To cleanse Calf 's Head and Feet--To prepare Rennet--To salt down Fish--To try out Lard--Molasses-cured Hams--Brine for corning Hams, Beef, Pork, etc.--Another--Brine by Measure--To salt down Pork--To prepare Cases for Sausages--Sausage Meat--Another Recipe Bologna Sausages--To smoke Hams.....18 CHAPTER III. STEWS AND SOUPS. New Soup and Stew Kettle--General Directions-- Stews: of Beef and Potato; Mutton and Turnip, (French;) Simple Mutton; Beef, with vegetable flavors; Fowl, with Celery or Tomatoes--Irish Stew--Veal Stew--Another--Pilaff (Turkish)--Rice or Hominy Stew--English Beef Stew--Pot au Feu (French)--Olla Podrida (Spanish)--French Mutton Stew--French Modes of Cooking--Flavors--Soup Powder.....28 CHAPTER IV. SOUPS. General Directions--Soup Stock--Soup of Potato--Plain Beef--Rich Beef--Green Pea--Dried Bean or Pea--Clam--Vegetable and Meat for Summer--Dried Pea, with salt Pork--Dried Bean or Pea, with Meat stock--Mutton--Vegetable (French)--Plain Calf's Head--Simple Mutton.....35 CHAPTER V. HASHES. Four Ways of spoiling Hashes--Hashes: of Fresh Meats, seasoned; Cold fresh Meats and Potatoes; Meat, with Eggs; Meat, with Tomatoes; Beef; Veal; Rice and cold Meats; Bread-crumbs and cold Meats; Another; Cold Beefsteak; Same, with Potatoes and Turnips; Cold Mutton or Venison; Corned Beef; Cold Ham--Meats warmed over--To Cook cold Meats--Cold meatHash--Souse--Tripe.....Page 39CHAPTER VI. BOILED MEATS. To Cook tough Beef--Boiled Ham--Beef--Fowls--Fricasseed Fowls--To boil Leg or Shoulder of Veal, Mutton, or Lamb--Calf's Feet--Calf's Live and Sweet-breads--Kidneys--Pillau--Smoked Tongue--Corned Beef--Partridges or Pigeons--Ducks--Turkey 43 CHAPTER VII. ROAST AND BAKED MEATS. The best Beef--Brown Flour for Gravies--Roast Beef--To roast in a Cookstove--Roast Pork; Mutton; Veal; Poultry--Pot-pie of Beef, Veal, or Chicken--Mutton and Beef Pie--Chicken-pie--Rice Chicken-pie--Potato-pie-- Calf 's Head.....46 CHAPTER VIII. BROILED AND FRIED BiEATS AND RELISHES. Boiled Mutton or Lamb Chops; Beefsteak; Fresh Pork; Ham; Sweet-breads; Veal--Pork Relish--Frying--Calf's or Pig's Liver--Beef Liver--Egg Omelet--Frizzled Beef--Veal Cheese--Codfish Relish--Another--Salt Herrings.....50 CHAPTER IX. PICKLES. General Directions--Sweet Pickles--To pickle Tomatoes; Peaches; Peppers; Nasturtions; Onions; Gherkins; Mushrooms; Cucumbers; Walnuts; Mangoes; Cabbage--To prepare Tomatoes for eating--Martinoes--Spiced Cucumber Pickles--Indiana Pickles--Cauliflower or Broccoli.....52 CHAPTER X. SAUCES AND SALADS. Milk and Egg Sauce--Drawn Butter--Mint Sauce--Cranberry Sauce--Apple Sauce--Walnut or Butternut Catsup--Mock Capers--Salad Dressing--Turkey or Chicken Salad--Lettuce Salad--Tomato Catsup.....56 CHAPTER XI. FISH. Oysters, Stewed; Fried; Scalloped; Broiled--Oyster Fritters--Oyster Omelet--Pickled Oysters--Roast Oysters--Scallops--Clams--Clam Chowder--Fish, Boiled; Broiled; Baked--Pickle for cold Fish.....Page 58 CHAPTER XII. VEGETABLES. General Remarks--Potatoes--Old Potatoes--Potato Puffs--Sweet Potatoes--Green Corn--Succotash--Oyster-plant orSalsify--Egg-plant--Carrots--Beets--Parsnips--Pumpkin and Squash--Celery--Radishes--Onions--Tomatoes--Cucumbers--Cabbage and Cauliflower--Asparagus--Macaroni--Eggs.....60 CHAPTER XIII. FAMILY BREAD. General Remarks--Fine and unbolted Flour--Middlings--Kneading--Yeast: Hop and Potato; Potato; Hard--Bread: of fine Flour; of middling or unbolted Flour; raised with Water; Rye and Indian; Third; Rye; Oat-meal; Pumpkin; Apple; Corn-meal--Sweet Rolls of Corn-meal--Soda Biscuit--Yeast Biscuit--Potato Biscuit--Buns.....64 CHAPTER XIV. BREAKFAST AND SUPPER. General Supplies--Receipts for Corn-meal--Hominy--Rice--Economical Breakfast Dish--Biscuits of sour Milk and Flour--Pearl or cracked Wheat--Rye and Com Meal--Oat-meal--Wheat Muffins--Sally Lunn, improved--Cream Griddle-cakes--Royal Crumpets--Muffins--Waffles--Drop-cakes--Sachem's Head Corn-cake--Rice Waffles--A Rice Dish--To use cold Rice--Buckwheat Cakes--Cottage Cheese.....70 CHAPTER XV. PUDDINGS AND PIES. Sweet Food, Remarks--Queen of all Puddings--Flour Pudding--Flour and Fruit Pudding--Rusk and Milk--Rusk Pudding--Meat and Rusk Pudding--A good Pudding--Pan Dowdy--Corn-meal Pop-over--Best Apple-pie-- Puddings: of Rice; Bread and Fruit; Boiled Fruit--Curds (English)--Common Apple-pie--Plain Custard--Another--Mush or Hasty Pudding--Stale Bread Pudding--Rennet Wine--Rennet Custard--Bird's-nest Pudding--Minute Pudding of Potato Starch--Tapioca 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--ColdRice 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..... Page 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.....Page 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..... Page 122 PART SECOND.
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