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The Book of Household Management

by Isabella Beeton

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  1. 1Epigraph — Preface
  2. 2General Contents…
  3. 3Coloured Plates
  4. 4Chapter I — The Mistress
  5. 5Chapter II — The Housekeeper
  6. 6Chapter III — Arrangement and Economy of the Kitchen
  7. 7Times When Things Are in Season
  8. 8February
  9. 9March
  10. 10April
  11. 11May
  12. 12June
  13. 13July
  14. 14August
  15. 15September
  16. 16October
  17. 17November
  18. 18December
  19. 19Chapter IV — Introduction to Cookery
  20. 20Chapter V — General Directions for Making Soups
  21. 21Recipes — Chapter VI — Fruit and Vegetable Soups
  22. 22Stocks for All Kinds of Soups
  23. 23Medium Stock
  24. 24Economical Stock
  25. 25White Stock
  26. 26Browning for Stock
  27. 27To Clarify Stock
  28. 28Almond Soup
  29. 29Asparagus Soup
  30. 30II
  31. 31Barley Soup
  32. 32Carrot Soup
  33. 33II
  34. 34I
  35. 35Soup à la Julienne
  36. 36Leek Soup
  37. 37II — Commonly Called Cock-a-Leekie
  38. 38Onion Soup
  39. 39Cheap Onion Soup
  40. 40Winter Pea Soup (Yellow)
  41. 41Potato Soup
  42. 42II
  43. 43III
  44. 44Rice Soup
  45. 45Sago Soup
  46. 46I
  47. 47II
  48. 48III
  49. 49Vermicelli Soup
  50. 50White Soup
  51. 51Useful Soup for Benevolent Purposes
  52. 52Meat, Poultry, and Game Soups
  53. 53Giblet Soup
  54. 54Gravy Soup
  55. 55Or — II
  56. 56Mock Turtle
  57. 57II
  58. 58Partridge Soup
  59. 59Portable Soup
  60. 60Regency Soup
  61. 61Soup à la Reine
  62. 62Stew Soup of Salt Meat
  63. 63Stew Soup
  64. 64II
  65. 65Hodge-Podge
  66. 66Fish Soups
  67. 67Crayfish Soup
  68. 68Lobster Soup
  69. 69Oyster Soup
  70. 70II
  71. 71Chapter VII — The Natural History of Fishes
  72. 72Recipes
  73. 73I
  74. 74II
  75. 75Curried Cod
  76. 76Cod à la Bechamel
  77. 77Hot Crab
  78. 78Potted Crayfish
  79. 79John Dory
  80. 80I
  81. 81Fried Eels
  82. 82Collared Eel
  83. 83Fish Cake
  84. 84Boiled Flounders
  85. 85Gudgeons
  86. 86II
  87. 87To Boil Lobsters
  88. 88Lobster Salad
  89. 89Broiled Mackerel
  90. 90Fillets of Mackerel
  91. 91I
  92. 92II
  93. 93Stewed Oysters
  94. 94Oysters Fried in Batter
  95. 95Perch Stewed With Wine
  96. 96Boiled Pike
  97. 97Fried Plaice
  98. 98Stewed Plaice
  99. 99To Dress Prawns
  100. 100Boiled Salmon
  101. 101Salmon and Caper Sauce
  102. 102Pickled Salmon
  103. 103Buttered Prawns or Shrimps
  104. 104Crimped Skate
  105. 105Small Skate Fried
  106. 106Sole or Cod Pie
  107. 107Soles With Cream Sauce
  108. 108Fried Soles
  109. 109Soles With Mushrooms
  110. 110Sprats
  111. 111Sprats Fried in Batter
  112. 112Dried Sprats
  113. 113Garnish for Turbot or Other Large Fish
  114. 114Fillets of Turbot à l’Italienne
  115. 115Turbot au Gratin
  116. 116Boiled Whiting
  117. 117Fried Whiting
  118. 118Whiting aux Fine Herbes
  119. 119Fish Scallop
  120. 120II
  121. 121Addendum and Anecdote
  122. 122Fish Carving
  123. 123Cod’s Head and Shoulders
  124. 124Salmon
  125. 125Boiled or Fried Sole
  126. 126Turbot
  127. 127Chapter IX — General Remarks
  128. 128Recipes — Chapter X — Sauces, Pickles, Gravies, and Forcemeats
  129. 129Brown Apple Sauce
  130. 130Asparagus Sauce
  131. 131Pickled Beetroot
  132. 132I
  133. 133Browning for Gravies and Sauces
  134. 134Clarified Butter
  135. 135Melted Butter
  136. 136Melted Butter Made With Milk
  137. 137Camp Vinegar
  138. 138Caper Sauce for Boiled Mutton
  139. 139Caper Sauce for Fish
  140. 140Pickled Capsicums
  141. 141Celery Vinegar
  142. 142Chestnut Sauce for Fowls or Turkey
  143. 143Brown Chestnut Sauce
  144. 144Bengal Recipe for Making Mango Chetney
  145. 145Christopher North’s Sauce for Meat or Game
  146. 146Cream Sauce for Fish or White Dishes
  147. 147Cucumber Sauce
  148. 148Pickled Cucumbers
  149. 149German Method of Keeping Cucumbers for Winter Use
  150. 150Dutch Sauce for Fish
  151. 151Egg Sauce for Salt Fish
  152. 152Epicurean Sauce for Steaks, Chops, Gravies, or Fish
  153. 153Fennel Sauce for Mackerel
  154. 154Forcemeat Balls for Fish Soups
  155. 155Forcemeat for Cold Savoury Pies
  156. 156French Forcemeat
  157. 157Panada
  158. 158Fried Bread Crumbs
  159. 159Fried Bread for Borders
  160. 160Brown Gravy
  161. 161Cheap Gravy for Minced Veal
  162. 162Gravy for Venison
  163. 163To Pickle Lemons With the Peel on
  164. 164Lemon Brandy
  165. 165Liver and Lemon Sauce for Poultry
  166. 166Liver and Parsley Sauce for Poultry
  167. 167Maigre Maitre D’Hotel Sauce (Hot)
  168. 168Mixed Pickle
  169. 169Mushroom Ketchup
  170. 170I
  171. 171II
  172. 172Pickled Mushrooms
  173. 173How to Mix Mustard
  174. 174Tartar Mustard
  175. 175Brown Onion Sauce
  176. 176Pickled Onions
  177. 177Oyster Ketchup
  178. 178Pickled Oysters
  179. 179To Preserve Parsley Through the Winter
  180. 180An Excellent Pickle
  181. 181Reading Sauce
  182. 182I
  183. 183III
  184. 184A Good Sauce for Various Boiled Puddings
  185. 185A Good Sauce for Steaks
  186. 186Sauce for Wildfowl
  187. 187Savoury Jelly for Meat Pies
  188. 188Spinach Green for Colouring Various Dishes
  189. 189Spanish Onions — Pickled
  190. 190I
  191. 191II
  192. 192III
  193. 193Universal Pickle
  194. 194Walnut Ketchup
  195. 195II
  196. 196Chapter XI — General Remarks
  197. 197Chapter XII — General Observations on Quadrupeds
  198. 198Recipes — I
  199. 199II
  200. 200Beef à la Mode
  201. 201Beef à la Mode
  202. 202Beef-Steak Pie
  203. 203Beef Cake
  204. 204Broiled Beef-Bones
  205. 205To Dress a Bullock’s Heart
  206. 206Beef-Collops
  207. 207To Clarify Beef Dripping
  208. 208Another Way
  209. 209Fricandeau of Beef
  210. 210Fried Rump-Steak
  211. 211I
  212. 212II
  213. 213To Prepare Hung Beef
  214. 214Hunter’s Beef
  215. 215To Dress Beef Kidney
  216. 216II
  217. 217III
  218. 218Miroton of Beef
  219. 219Stewed Ox-Cheek
  220. 220Stewed Ox-Tails
  221. 221I
  222. 222I
  223. 223II
  224. 224To Pickle Part of a Round of Beef for Hanging
  225. 225Roast Ribs of Beef
  226. 226Beef Sausages
  227. 227Stewed Brisket of Beef
  228. 228Stewed Rump of Beef
  229. 229Boiled Tongue
  230. 230To Cure Tongues
  231. 231II
  232. 232To Dress Tripe
  233. 233Beef Carving
  234. 234Chapter XIV — General Observations on the Sheep and Lamb
  235. 235Chapter XV
  236. 236Boiled Breast of Mutton and Caper Sauce
  237. 237Boiled Leg of Mutton
  238. 238China Chilo
  239. 239Dormers
  240. 240I
  241. 241II
  242. 242Hashed Mutton
  243. 243Irish Stew
  244. 244II
  245. 245Italian Mutton Cutlets
  246. 246Roast Haunch of Mutton
  247. 247Roast Loin of Mutton
  248. 248Boiled Neck of Mutton
  249. 249Mutton Pie
  250. 250Mutton Pudding
  251. 251Roast Neck of Mutton
  252. 252Roast Shoulder of Mutton
  253. 253To Dress a Sheep’s Head
  254. 254Breast of Lamb and Green Peas
  255. 255Lamb Chops
  256. 256Lamb’s Fry
  257. 257Hashed Lamb and Broiled Blade-Bone
  258. 258Boiled Leg of Lamb à la Bechamel
  259. 259Roast Leg of Lamb
  260. 260Braised Loin of Lamb
  261. 261Roast Shoulder of Lamb
  262. 262Shoulder of Lamb Stuffed
  263. 263Mutton and Lamb Carving
  264. 264Loin of Mutton
  265. 265Saddle of Mutton
  266. 266Shoulder of Mutton
  267. 267Fore-Quarter of Lamb
  268. 268Leg of Lamb, Loin of Lamb, Saddle of Lamb, Shoulder of Lamb
  269. 269Chapter XVI — General Observations on the Common Hog
  270. 270Chapter XVII
  271. 271I
  272. 272II
  273. 273Roast Leg of Pork
  274. 274Fried Rashers of Bacon and Poached Eggs
  275. 275Boiled Bacon
  276. 276To Cure Bacon in the Wiltshire Way
  277. 277To Boil a Ham
  278. 278How to Boil a Ham to Give It an Excellent Flavour
  279. 279I
  280. 280Curing of Hams and Bacon
  281. 281To Melt Lard
  282. 282Boiled Leg of Pork
  283. 283Roast Loin of Pork
  284. 284Pig’s Pettitoes
  285. 285To Pickle Pork
  286. 286To Scald a Sucking-Pig
  287. 287Pork Carving
  288. 288Ham
  289. 289Leg of Pork
  290. 290Chapter XVIII — General Observations on the Calf
  291. 291Chapter XIX
  292. 292Roast Breast of Veal
  293. 293Stewed Breast of Veal and Peas
  294. 294Boiled Calf’s Feet and Parsley and Butter
  295. 295Veal à la Bourgeoise
  296. 296Stewed Fillet of Veal
  297. 297Calf’s Liver and Bacon
  298. 298To Ragout a Knuckle of Veal
  299. 299Stewed Knuckle of Veal and Rice
  300. 300Roast Loin of Veal
  301. 301Minced Veal
  302. 302Braised Neck of Veal
  303. 303Veal Pie
  304. 304Fillet of Veal
  305. 305Knuckle of Veal
  306. 306Loin of Veal
  307. 307Chapter XX — General Observations on Birds
  308. 308Recipes
  309. 309I
  310. 310Broiled Pigeons
  311. 311Boiled Rabbit
  312. 312Rabbit Pie
  313. 313To Dress Wheatears
  314. 314Poultry Carving
  315. 315Roast Fowl
  316. 316Pigeon
  317. 317Rabbits
  318. 318Roast Turkey
  319. 319Chapter XXII — General Observations on Game
  320. 320Recipes
  321. 321II
  322. 322Roast Landrail, or Corn-Crake
  323. 323Partridge Pie
  324. 324Potted Partridge
  325. 325Roast Partridge
  326. 326Roast Pheasant
  327. 327Roast Haunch of Venison
  328. 328Game Carving
  329. 329Roast Hare
  330. 330Partridges
  331. 331Grouse
  332. 332Pheasant
  333. 333Snipe
  334. 334Haunch of Venison
  335. 335Landrail — Ptarmigan
  336. 336Quails · Plovers · Teal · Widgeon — Chapter XXIV — General Observat…
  337. 337Recipes — Chapter XXV — Boiled Artichokes
  338. 338Boiled Broad or Windsor Beans
  339. 339Cauliflowers à la Sauce Blanche
  340. 340Celery
  341. 341Stewed Celery à la Creme
  342. 342I
  343. 343To Dress Cucumbers
  344. 344Fried Cucumbers
  345. 345Endive à la Francaise
  346. 346Horseradish
  347. 347Baked Mushrooms
  348. 348A German Method of Cooking Potatoes
  349. 349Mashed Potatoes
  350. 350Baked Tomatoes
  351. 351I
  352. 352Fried Vegetable Marrow
  353. 353Chapter XXVI — General Observations on Puddings and Pastry
  354. 354Recipes — Chapter XXVII — Very Good Puff-Paste
  355. 355Very Good Short Crust for Fruit Tarts
  356. 356Aunt Nelly’s Pudding
  357. 357I
  358. 358Boiled Apple Pudding
  359. 359Apple Tart or Pie
  360. 360Apple Snowballs
  361. 361Apple Tourte or Cake
  362. 362Baked Apricot Pudding
  363. 363Apricot Tart
  364. 364Bakewell Pudding — I
  365. 365II
  366. 366Baroness Pudding
  367. 367Barberry Tart
  368. 368Boiled Batter Pudding
  369. 369Orange Batter Pudding
  370. 370Baked Bread Pudding
  371. 371Very Plain Bread Pudding
  372. 372Boiled Bread Pudding
  373. 373Miniature Bread Puddings
  374. 374Baked Bread-and-Butter Pudding
  375. 375Canary Pudding
  376. 376Baked or Boiled Carrot Pudding
  377. 377Cherry Tart
  378. 378College Puddings
  379. 379Currant Dumplings
  380. 380Boiled Custard Pudding
  381. 381Damson Tart
  382. 382Delhi Pudding
  383. 383Empress Pudding
  384. 384Exeter Pudding
  385. 385Fig Pudding
  386. 386II
  387. 387Folkestone Pudding-Pies
  388. 388German Pudding
  389. 389Ginger Pudding
  390. 390Golden Pudding
  391. 391Baked Gooseberry Pudding
  392. 392Boiled Gooseberry Pudding
  393. 393Gooseberry Tart
  394. 394Herodotus Pudding
  395. 395Hunter’s Pudding
  396. 396Iced Pudding
  397. 397Roly-Poly Jam Pudding
  398. 398Lemon Cheesecakes
  399. 399Lemon Mincemeat
  400. 400Lemon Dumplings
  401. 401Baked Lemon Pudding
  402. 402II
  403. 403Boiled Lemon Pudding
  404. 404Plain Lemon Pudding
  405. 405Sweet Macaroni Pudding
  406. 406Marlborough Pudding
  407. 407Marmalade and Vermicelli Pudding
  408. 408Baked Ob Boiled Marrow Pudding
  409. 409Military Puddings
  410. 410Mincemeat
  411. 411Excellent Mincemeat
  412. 412Mince Pies
  413. 413Monday’s Pudding
  414. 414Baked Orange Pudding
  415. 415Almond Flowers
  416. 416Fluted Rolls
  417. 417Pastry Sandwiches
  418. 418Polish Tartlets
  419. 419Paradise Pudding
  420. 420Pease Pudding
  421. 421Baked Plum-Pudding
  422. 422An Unrivalled Plum-Pudding
  423. 423Potato Pasty
  424. 424Potato Pudding
  425. 425To Ice or Glaze Pastry
  426. 426Boiled Rhubarb Pudding
  427. 427Rhubarb Tart
  428. 428Raised Pie of Veal and Ham
  429. 429Baked Rice Pudding
  430. 430I
  431. 431Buttered Rice
  432. 432Savoury Casserole of Rice
  433. 433Baked or Boiled Ground Rice Pudding
  434. 434Iced Rice Pudding
  435. 435Miniature Rice Puddings
  436. 436Arrowroot Sauce for Puddings
  437. 437Cherry Sauce for Sweet Puddings
  438. 438Lemon Sauce for Sweet Puddings
  439. 439Soyer’s Sauce for Plum-Pudding
  440. 440Sweet Sauce for Puddings
  441. 441An Excellent Wine Sauce for Puddings
  442. 442Wine or Brandy Sauce for Puddings
  443. 443Wine Sauce for Puddings
  444. 444Open Tart of Strawberry or Any Other Kind of Preserve
  445. 445Quickly-Made Puddings
  446. 446Sago Pudding
  447. 447Baked Semolina Pudding
  448. 448Rolled Treacle Pudding
  449. 449Meat or Sausage Rolls
  450. 450Somersetshire Puddings
  451. 451Vermicelli Pudding
  452. 452Vicarage Pudding
  453. 453Sweet Vol-au-Vent of Plums, Apples, or Any Other Fresh Fruit
  454. 454Vol-au-Vent of Fresh Strawberries With Whipped Cream
  455. 455Yeast Dumplings
  456. 456Chapter XXVIII — General Observations on Creams, Jellies, Soufflés,…
  457. 457Recipes — Chapter XXIX — Baked Apple Custard
  458. 458Blanc-Mange
  459. 459Cheap Blanc-Mange
  460. 460Bread-and-Butter Fritters
  461. 461To Make the Stock for Jelly, and to Clarify It
  462. 462Isinglass or Gelatine Jelly
  463. 463To Clarify Syrup for Jellies
  464. 464Calf’s-Feet Jelly
  465. 465Charlotte-aux-Pommes
  466. 466An Easy Method of Making a Charlotte-aux-Pommes
  467. 467A Very Simple Apple Charlotte
  468. 468Charlotte Russe
  469. 469Cream à la Valois
  470. 470Boiled Custards
  471. 471Ginger Apples
  472. 472French Pancakes
  473. 473Dutch Flummery
  474. 474Darioles à la Vanille
  475. 475Currant Fritters
  476. 476Chocolate Cream
  477. 477Geneva Wafers
  478. 478Ginger Cream
  479. 479Gooseberry Trifle
  480. 480Indian Fritters
  481. 481Indian Trifle
  482. 482The Hidden Mountain
  483. 483Jaunemange
  484. 484Jelly of Two Colours
  485. 485Lemon Blancmange
  486. 486Lemon Cream
  487. 487Economical Lemon Cream
  488. 488Lemon Creams
  489. 489Lemon Creams of Custards
  490. 490Lemon Jelly
  491. 491Lemon Sponge
  492. 492Liqueur Jelly
  493. 493A Sweet Dish of Macaroni
  494. 494Meringues
  495. 495Noyeau Cream
  496. 496Open Jelly With Whipped Cream
  497. 497Orange Jelly
  498. 498Orange Jelly Moulded With Slices of Orange
  499. 499To Make a Plain Omelet
  500. 500To Make a Plain Sweet Omelet
  501. 501Omelette Soufflé
  502. 502Bachelor’s Omelet
  503. 503Orange Cream
  504. 504Orange Creams
  505. 505A Pretty Dish of Oranges
  506. 506To Make Pancakes
  507. 507Richer Pancakes
  508. 508Peach Fritters
  509. 509Moulded Pears
  510. 510Pineapple Fritters
  511. 511Potato Fritters
  512. 512Raspberry Cream
  513. 513Rice Blancmange
  514. 514Rice Croquettes
  515. 515Rice Fritters
  516. 516Rice Souffle
  517. 517To Make a Souffle
  518. 518Stone Cream of Tous les Mois
  519. 519Strawberry Jelly
  520. 520Swiss Cream
  521. 521To Make Syllabub
  522. 522Tipsy Cake
  523. 523To Make a Trifle
  524. 524Vanilla Cream
  525. 525Whipped Syllabubs
  526. 526The Cure’s Omelet
  527. 527Chapter XXX — General Observations on Preserves, Confectionary, Ice…
  528. 528Confectionary
  529. 529Dessert Dishes
  530. 530Ices
  531. 531Recipes — Chapter XXXI — To Make Syrup for Compotes, &c.
  532. 532To Clarify Sugar or Syrup
  533. 533To Boil Sugar to Caramel
  534. 534Compote of Apples
  535. 535Apple Ginger
  536. 536Apple Jam
  537. 537Apple Jelly
  538. 538II
  539. 539Compote of Apricots
  540. 540Barberries in Bunches
  541. 541To Make Barley-Sugar
  542. 542Carrot Jam to Imitate Apricot Preserve
  543. 543To Make Cherry Brandy
  544. 544Dried Cherries
  545. 545Cherry Jam
  546. 546To Preserve Cherries in Syrup
  547. 547Black-Currant Jam
  548. 548Black-Currant Jelly
  549. 549Red-Currant Jam
  550. 550Red-Currant Jelly
  551. 551White-Currant Jelly
  552. 552Baked Damsons for Winter Use
  553. 553Damson Cheese
  554. 554Compote of Damsons
  555. 555Damson Jam
  556. 556A Very Nice Preserve of Damsons
  557. 557To Preserve Damsons, or Any Kind of Plums
  558. 558Compote of Green Figs
  559. 559To Bottle Fresh Fruit — I
  560. 560II
  561. 561To Bottle Fresh Fruit With Sugar
  562. 562Compote of Gooseberries
  563. 563Gooseberry Jam
  564. 564II
  565. 565White or Green Gooseberry Jam
  566. 566Gooseberry Jelly
  567. 567Compote of Greengages
  568. 568Greengage Jam
  569. 569To Preserve and Dry Greengages
  570. 570Preserved Greengages in Syrup
  571. 571To Make Fruit Ice-Creams
  572. 572To Make Fruit-Water Ices
  573. 573Lemon-Water Ice
  574. 574Melons
  575. 575To Preserve Morello Cherries
  576. 576Preserved Nectarines
  577. 577Stewed Normandy Pippins
  578. 578Iced Oranges
  579. 579Compote of Oranges
  580. 580Orange Marmalade
  581. 581An Easy Way of Making Orange Marmalade
  582. 582Orange Marmalade Made With Honey
  583. 583To Preserve Oranges
  584. 584Orange Salad
  585. 585Compote of Peaches
  586. 586Baked Pears
  587. 587Stewed Pears
  588. 588Preserved Pineapple
  589. 589Plum Jam
  590. 590To Preserve Plums Dry
  591. 591Preserved Pumpkin
  592. 592Quince Jelly
  593. 593Quince Marmalade
  594. 594Raisin Cheese
  595. 595Raspberry Jam
  596. 596Raspberry Jelly
  597. 597Rhubarb Jam
  598. 598Strawberries and Cream
  599. 599Strawberry Jam
  600. 600Preserved Strawberries in Wine
  601. 601To Preserve Strawberries Whole
  602. 602To Make Everton Toffee
  603. 603Dessert Dishes
  604. 604Dish of Nuts
  605. 605Dish of Mixed Fruit
  606. 606Dish of Apples
  607. 607Dish of Mixed Summer Fruit
  608. 608Almonds and Raisins
  609. 609To Have Walnuts Fresh Throughout the Season
  610. 610Chapter XXXII — General Observations on Milk, Butter, Cheese, and Eggs
  611. 611Butter
  612. 612Cheese
  613. 613Eggs
  614. 614Recipes
  615. 615I
  616. 616II
  617. 617III
  618. 618Pounded Cheese
  619. 619To Choose Eggs
  620. 620Ducks’ Eggs
  621. 621Plovers’ Eggs
  622. 622Poached Eggs
  623. 623Poached Eggs, With Cream
  624. 624Eggs à la Tripe
  625. 625Chapter XXXIV — General Observations on Bread, Biscuits, and Cakes
  626. 626Bread-Making
  627. 627Biscuits
  628. 628Recipes — Chapter XXXV — To Make Yeast for Bread
  629. 629Italian Rusks
  630. 630Almond Icing for Cakes
  631. 631Sugar Icing for Cakes
  632. 632Arrowroot Biscuits or Drops
  633. 633Nice Breakfast Cakes
  634. 634Cocoa-Nut Biscuits or Cakes
  635. 635Crisp Biscuits
  636. 636Lemon Biscuits
  637. 637Macaroons
  638. 638Ratafias
  639. 639Rice Biscuits or Cakes
  640. 640Savoy Biscuits or Cakes
  641. 641Seed Biscuits
  642. 642Simple Hard Biscuits
  643. 643Soda Biscuits
  644. 644Almond Cake
  645. 645Rich Bride or Christening Cake
  646. 646Christmas Cake
  647. 647Economical Cake
  648. 648Honey Cake
  649. 649Rich Sweetmeat Gingerbread Nuts
  650. 650Thick Gingerbread
  651. 651Sunderland Gingerbread Nuts
  652. 652White Gingerbread
  653. 653Good Holiday Cake
  654. 654Lemon Cake
  655. 655Luncheon Cake
  656. 656A Nice Plain Cake for Children
  657. 657Common Plum Cake
  658. 658A Nice Plum Cake
  659. 659Pound Cake
  660. 660A Pavini Cake
  661. 661Queen-Cakes
  662. 662Saucer-Cake for Tea
  663. 663Common Seed-Cake
  664. 664A Very Good Seed-Cake
  665. 665Snow-Cake
  666. 666Scrap-Cakes
  667. 667Soda-Cake
  668. 668Savoy Cake
  669. 669Sponge-Cake
  670. 670To Make Small Sponge-Cakes
  671. 671Tea-Cakes
  672. 672To Toast Tea-Cakes
  673. 673A Nice Yeast-Cake
  674. 674Chapter XXXVI — General Observations on Beverages
  675. 675Recipes — Chapter XXXVII — To Make Chocolate
  676. 676Home-Made Noyeau
  677. 677Orange Brandy
  678. 678A Very Simple and Easy Method of Making a Very Superior Orange Wine
  679. 679Raspberry Vinegar
  680. 680Rhubarb Wine
  681. 681Welsh Nectar
  682. 682Claret-Cup
  683. 683Lemonade
  684. 684A Pleasant Drink for Warm Weather
  685. 685For a Summer Draught
  686. 686To Mull Wine
  687. 687To Make Hot Punch
  688. 688Invalid Cookery — Chapter XXXVIII — A Few Rules to Be Observed in C…
  689. 689Recipes — Chapter XXXIX — To Make Arrowroot
  690. 690To Make Mutton Broth
  691. 691Mutton Broth, Quickly Made
  692. 692Stewed Rabbits in Milk
  693. 693Rice-Milk
  694. 694To Make Toast-and-Water
  695. 695Toast Sandwiches
  696. 696Dinners and Dining
  697. 697Bills of Fare
  698. 698Plain Family Dinners for January
  699. 699Plain Family Dinners for February
  700. 700Dessert and Ices
  701. 701Dessert
  702. 702Dessert
  703. 703Plain Family Dinners for May
  704. 704June
  705. 7052002 — Dinner for 6 Persons (June) — II
  706. 706Dessert — 2003 — Dinner for 6 Persons (June) — III
  707. 7072004 — Dinner for 6 Persons (June) — IV
  708. 708Dessert — Plain Family Dinners for June
  709. 709July
  710. 710Plain Family Dinners for July
  711. 711August
  712. 712Plain Family Dinners for August
  713. 713September
  714. 714Desserts and Ices
  715. 715Desserts and Ices
  716. 716Plain Family Dinners for September
  717. 717October
  718. 718Dessert and Ices
  719. 719Plain Family Dinners for October
  720. 720November. 2095 — Dinner for 18 Persons
  721. 721Dessert and Ices
  722. 7222097 — Dinner for 8 Persons (November)
  723. 7232098 — Dinner for 6 Persons (November)
  724. 7242099 — Dinner for 6 Persons (November) — II
  725. 725Dessert — Plain Family Dinners for November
  726. 726December
  727. 727Dessert and Ices
  728. 728Plain Family Dinners for December
  729. 729Menu
  730. 730Dessert and Ices
  731. 731Menu
  732. 732Dessert and Ices
  733. 733Suppers
  734. 7342143 — Bill of Fare for a Ball Supper
  735. 735Breakfasts
  736. 736Luncheons and Suppers
  737. 737Bill of Fare for a Picnic for 40 Persons
  738. 738Chapter XLI
  739. 739Duties of the Coachman, Groom, and Stable-Boy
  740. 740Duties of the Valet
  741. 741Female Domestics
  742. 742Upper and Under Housemaids
  743. 743Duties of the Housemaid
  744. 744Furniture Polish
  745. 745Furniture Polish
  746. 746Furniture Paste
  747. 747Useful Recipes for Housemaids
  748. 748Duties of the Maid-of-All-Work
  749. 749Duties of the Dairy-Maid
  750. 750Duties of the Laundry-Maid
  751. 751To Make Starch
  752. 752Upper and Under Nursemaids
  753. 753Duties of the Sick-Nurse
  754. 754The Monthly Nurse
  755. 755The Wet-Nurse
  756. 756The Rearing, Management, and Diseases of Infancy and Childhood — Ch…
  757. 757The Milk
  758. 758Rearing by Hand
  759. 759Teething and Convulsions
  760. 760Thrush, and Its Treatment
  761. 761Chicken-Pox, or Glass-Pox; and Cow-Pox, or Vaccination
  762. 762Measles and Scarlet Fever, With the Treatment of Both
  763. 763Hooping-Cough, Croup, and Diarrhoea, With Their Mode of Treatment
  764. 764Chapter XLIII
  765. 765Chapter XLIV

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