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The Easiest Way in Housekeeping and Cooking

by Helen Campbell

41 sections · Download EPUB

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  1. 1Epigraph — Preface to Revised Edition
  2. 2Introductory
  3. 3Chapter I — The House: Situation and Arrangement
  4. 4Chapter II — The House: Ventilation
  5. 5Chapter III — Drainage and Water-Supply
  6. 6Chapter IV — The Day’s Work
  7. 7Chapter V — Fires, Lights, and Things to Work With
  8. 8Chapter VI — Washing-Day, and Cleaning in General
  9. 9Chapter VII — The Body and Its Composition
  10. 10Chapter VIII — Food and Its Laws
  11. 11Chapter IX — The Relations of Food to Health
  12. 12Chapter X — The Chemistry of Animal Food
  13. 13Chapter XI — The Chemistry of Vegetable Food
  14. 14Chapter XII — Condiments and Beverages
  15. 15Part II — Stock and Seasoning
  16. 16Soups
  17. 17Fish
  18. 18Meats
  19. 19Poultry
  20. 20Sauces and Salads
  21. 21Eggs, Cheese, and Breakfast Dishes
  22. 22Tea, Coffee, etc.
  23. 23Vegetables
  24. 24Bread and Breakfast Cakes
  25. 25Cake
  26. 26Pastry and Pies
  27. 27Puddings Boiled and Baked
  28. 28Custards, Creams, Jellies, etc.
  29. 29Canning and Preserving
  30. 30Pickles and Catchups
  31. 31Candies
  32. 32Sick-Room Cookery
  33. 33Household Hints
  34. 34List of Utensils Required for Successful Working
  35. 35Hints to Teachers
  36. 36Twelve Lessons
  37. 37List of Topics for Twenty Lessons
  38. 38List of Authorities to Which the Teacher May Refer
  39. 39Questions for Final Examination at End of Year
  40. 40Bibliography
  41. 41Advertisements

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