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

Front matter

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Miss BescHer's

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Chapter I. Health, Economy, And Pleasure In Food

Rules of Health in regard to Food and Drink—Measures used in Cook-

CHAPTER IL.

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 BAN EINE sian o3 x cnedse acai canny siedhas upseimimnmaniecescwes's isdbde annus gob nyslene 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...........scsceesecseees 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 meat Hash—Souse—TYripe........cscccsecsscsscveeveeves Page 39

Chapter 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 Liver and Sweet-breads—Kidneys—Pillau—Smoked 'Tongue—Corned Beef— Partridges or Pigeons—Ducks— J arkey.7.. <0. die svecsss sve sascntvceestess tee 43

Chapter VII. | Roast And Baked Meats

The best Beef—Brown Flour for Gravies—Roast Beef—To roast in a Cook-stove—Roast Pork; Mutton; Veal; Poultry—Pot-pie of Beef, Veal, or Chicken—Mutton and Beef Pie—Chicken-pie—Rice Chicken-pie—Potato- DiG-— Calf Gyr Gad.s. sous swsasetesucdataebeotte s sitehs Sete ds Ce usee sacha tee eecpeteee 46

Chapter VIII. Broiled And Fried Meats And Relishes

Boiled Mutton or Lamb Chops; Beefsteak; Fresh Pork; Ham; Sweetbreads ; Veal—Pork Relish—Frying—Calf’s or Pig’s Liver—Beef Liver— Egg Omelet—Frizzled Beef—Veal Cheese—Codfish Relish—Another— Ale Orrin es Pyne cs cols ob gee trae tasbicn erlorencie te Use UMAR ae eee er 50

Chapter XIV. ' Breakfast And Supper

Gener al Supplies—Receipts for Corn-meal—Hominy—Rice—Economical Breakfast Dish—Biscuits of sour Milk and Flour—Pearl or cracked Wheat —KRye and Corn Meal—Oat-meal—Wheat Muffins—Sally Lunn, improved —Cream Griddle-cakes— Royal Crumpets—Muffins— W affles— Drop-cakes —Sachem’s Head Corn-cake—Rice Waffles—A Rice Dish—To use cold Rice—Buckwheat Cakes—Cottage Cheese..........ccscssccscsveesccscseseecs 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’snest 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—Cold Rice 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 TiCh\..censsceasespecccenessbeesdsnensessecnugencres Page A

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— Jeing for Cakes... accseusdusteter es speasmert den tees se8ea heh cert sewers ceseee ee 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

am, 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 Tces—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 Omamental PyrAmids woressyag seen can luaredescwnsenchs tyease spent eee ate 95

Chapter XIX. Drinks And Articles For The Sick And Young Children

Tea—Coffee—Fish-skin for Coffee—Cocoa—Cream for Coffee and Tea—

CONTENTS. vs

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 Dirink—Pood, etc., for Infants.........ccceiccesessrscerecesovseses 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, ete.—Preserves and Jellies—Hams—Cheese—Bread— Cake— Codiish—Salted Provistonss. .ii.ck. cs cccnacdesncapire sotige seg vedeveevss 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....... ib and ote ees PAS Bost os. bage 122

Chapter I. Needful Science And Training For The Family State

Women need both scientific and practical Training even more than Men— Woman’s Duties as important as difficult, and much greater in Variety— The business of a Housekeeper includes all connected with the Construction and Care of a House, Yard, and Garden; the Selection of Furniture; the Ornamentation of a Home; its Cleansing, Neatness, and Order; the Selection and Cooking of proper Food; the providing of family Furniture and Clothing; the Care of Health; the Charge of family Expenses; the Training of Servants, and, as Wife and Mother, the Supervision of Nursery, the Educator of Children, and the religious Minister of the family State— Evils consequent on not training Women for these Duties.............. 127

Chapter II. A Healthful And Economical Home

Advantages of close Packing of Conveniences—Plan of a model Cottage to . economize Time, Labor, and Expense, with Estimates of Cost—Advan- TAGES ESCH. <2 sek sec oswonerocetos tes hebast eur’ Cts ces caneus tne dna evmcnin nee 133

Chapter III. On Home Ventilation

Mode in which the Body is nourished by the Air—Construction of the Lungs and Heart—Description of Evils consequent on Neglect of a proper Sup- Py sO1s DUG AIT. GN seeces tense se > mteecec tec an set eCtoeR ear ncteS aoe ceseakt tense seeeLOO

Chapter IV. On Warming A House

Principles of Heat, viz., Conduction, Convection, Radiation, and Reflection

—Best Mode of warming a House illustrated—Importance of Moisture in the Air eoeeteae epeee er eceoreeeeerereeeseorereoeeteenereereseeeone Ceoeceeceeeonves eeeees teeeee 164

Chapter V. On Stoves And Chimneys

The’ general Properties of Heat, Conduction, Convection, Radiation, Reflection—Cooking done by Radiation the simplest but most wasteful Mode: by Convection (as in Stoves and Furnaces) the cheapest—The Range— The model Cooking-stove—Interior Arrangements and Principles—Contrivances for economizing Heat, Labor, Time, Fuel, Trouble, and Expense —Its Durability, Simplicity, ete.—Chimneys: why they smoke, and how to cure them—Furnaces : the Dryness of their Heat—Necessity of Moisture in warm Air—How to obtain and regulate it....... inclagidn Wikeneasrtes Page 182

: CHAPTER VI.

ECONOMIC MODES OF BEAUTIFYING A HOME.

Educating Influence of natural and artistic Beauty—On Curtains—Sketch of a Parlor with cheap and beautiful Ornaments—On the tasteful Combination of Colors......... Side stare emacs ad te vista an oot calcu ana hase gins sosdete sieiaasatels 192

Chapter VII. On The Care Of Health

Importance of some Knowledge of the Body and its Needs—Fearful Responsibility of entering upon domestic Duties in Ignorance—The fundamental vital Principle—Cell-life— Wonders of the Microscope—Cell-multiplication —Constant interplay of Decay and Growth necessary to Life—The red and white Cells of the Blood—Secreting and converting Power—The nervous System—The Brain and the Nerves—Structural Arrangement and Functions—The ganglionic System—The nervous Fluid—Necessity of properly apportioned Exercise to Nerves of Sensation and of Motion— Evils of excessive or insufficient Exercise—Equal Development of the Whole......... hes yaenenuip awbovindiegencpaddyn exdv«sleuy gamaemca adds siaiotes apace 199

Chapter VIII

e DOMESTIC EXERCISE.

Connection of Muscles and Nerves-—Microscopic cellular muscular Fibre— Its Mode of Action—Dependence on the Nerves of voluntary and involuntary Motion—How Exercise of Muscles quickens Circulation of the Blood, which maintains all the Processes of Life—Dependence of Equilibrium upon proper muscular Activity—Importance of securing Exercise that will REGENCY TIMID atau sacra dactwavgtesnvDoicniyes ooGdi ve FeRAM ania Selvin segs 208 ©

Chapter IX. Healthful Food And Drinks

Construction of the Body in Relation to Food—The Construction of a Kernel of Wheat as proportioned to the Body—Construction and Action of the 1%

Stomach—Advice as to Food, Drinks, and Stimulants—Opinions of Phy- SICIALS Cy Ceo tice re sece tote eerie Meted state cbel ct <ianesscapeelath onveneammeeeeeee Page 214

Chapter X. On Cleanliness

Construction of the Skin—The secreting Organs—Care of the Skin..... 235

Chapter XI. Clothing

Construction of the Bones—Influence of Dress—Description of two Modes of Breathing, and thesEffects of Weight and Tightness of Clothing—Proper Mode of sustainiiig the Clothingrt. 25. tece.asssrececsestas eee te eee ae 243

Chapter XII. Early Rising

A Virtue peculiarly American and democratic—In aristocratic Countries, Labor considered degrading—The Hours of Sunlight generally devoted to Labor by the working Classes, and to Sleep by the indolent and wealthy— Sunlight necessary to Health and Growth, whether of Vegetables or Animals—Particularly needful for the Sick—Substitution of artificial Light and Heat by Night a great Waste of Money—Eight hours’ Sleep enough —Excessive Sleep debilitating—Early Rising necessary to a well-regulated Family, to the Amount.of Work to be done to the Community, to Schools, and to-All Classes.in American” SOCILY cecss rvs o+asccasauveteee coabouwanveures 254

Chapter XIII. Domestic Manners

Good Manners the Expression of Benevolence in personal Intercourse—Serious Defects in Manners of the Americans—Causes of peculiar Manners to be found in American Life—Want of clear Discrimination— Necessity for Distinctions of Superiority and Subordination—Importance that young Mothers should seriously endeavor to remedy this Defect while educating their Children—Democratic Principle of Equal Rights to be applied, not to our own Interests, but to those of others—The same Courtesy to be extended to all Classes—Necessary Distinctions arising from mutual Relations to be observed—The Strong to defer to the Weak—Precedence yielded by Men to Women in America—Good Manners must be cultivated in early Life—Mutual Relations of Husband and Wife—Parents and Children—The Rearing of Children to Courtesy—De Tocqueville on AMePiCaN INL ANNES oo .0..0+ sek orcas ccucss ah cuecetshact<crihenasesmeant cere meeeeee 260

Chapter XIV. The Preservation Of Good Temper In The Housekeeper

Easier for a Household under the Guidance of an equable Temper in the

Mistress—Dissatisfied Looks and sharp Tones destroy the Comfort of System, Neatness, and Economy—Considerations to aid the Housekeeper— Importance and Dignity of her Duties—Difficulties to be overcome—Good Policy to calculate beforehand upon the Derangement of well-arranged Plans—Object of Housekeeping, the Comfort-and well-being of the Family —The End should not be sacrificed to secure the Means—Possible to re- -frain from angry Tones—Mild Speech most effective—Exemplification— Allowances to be made for Servants and Children—Power of Religion to impart Dignity and Importance to the ordinary and petty Details of do- BF BN cate otek nea ort dense asin sgeUa ste anewecde ee iinkds sweme etwas Page 274

Chapter XV. Habits Of System And Order

Relative Importance and Difficulty of the Duties a Woman is called to perform—Her Duties not trivial—A Habit of System and Order necessary— Right Apportionment of 'Time—General Principles—Christianity to be the Foundation—Intellectual and social Interests to be preferred to Gratification of Taste or Appetite—Neglect of Health a Sin in the Sight of God— Regular Season of Rest appointed by the Creator—Divisions of ‘Time— Systematic Arrangement of house Articles and other Conveniences—Regular Employment for each Member of a Family—Children—Family Work —Forming Habits of System—Early Rising a very great Aid—Due Ap- Derionmen: of Tinie to the several Duties. 065.0... 5.csivcescesssensieeawens 280

Chapter XVI. Health Of Mind

: Intimate Connection between the Body and Mind—Brain excited by improper Stimulants taken into the Stomach—Mental Faculties then affected —Causes of mental Disease—Want of oxygenized Blood—Fresh Air absolutely necessary—Excessive Exercise of the Intellect or Feelings—Such Attention to Religion as prevents the Performance of other Duties wrong —Unusual Precocity in Children usually the Result of a diseased Brain— Idiocy often the Result, or the precocious Child sinks below the Average of Mankind—This Evil yet prevalent in Colleges and other Seminaries—A medical Man necessary in every Seminary—Some Pupils always needing

._ Restraint in regard to Study—A third Cause of mental Disease, the Want of appropriate Exercise of the various Faculties of the Mind—Extract from Dr. Combe—Beneficial Results of active intellectual Employments—Indi- SRAM AIETES Gil OMEN DECI Don cbockade a's ecomdgudeaiasipsbdaned ees onp'dydieeced ene vas 293

Chapter XVII. Care Of The Aged

Preservation of the Aged, designed to give Opportunity for Self-denial and loving Care—-Patience, Sympathy, and Labor for them to be regarded as Privileges in a Family—The Young should respect and minister unto the Aged—Treating them as valued Members of the Family—Engaging them in domestic Games and Sports—Reading aloud—Courteous Attention to their Opinions—Assistance in retarding Decay of Faculties by helping them to Exercise—Keeping up Interest of the Infirm in domestic Affairs —Great Care to preserve animal Heat—Ingratitude to the Aged : its baseness—Chinese Regard for old Age.............64 SO spaodtee ees wees Page 301

Chapter XVIII. Care Of Domestic Animals

Interesting Association of Animals with Man, from Childhood to Age—Domestic Animals apt to catch the Spirit of their Masters—Important Necessities—Good Feeding—Shelter—Cleanliness—Destruction of parasitic Vermin—Salt and Water—Light—Exercise—Rule for Breeding—Care of Horses: Feeding, Grooming, special Treatment—Cows: Stabling, Feed, Calving, Milking, Tethering—Swine: naturally cleanly, Breeding, fresh Water, Charcoal, Feeding—Sheep: winter Treatment—Diet—Sorting— Use of Sheep in clearing Land—Pasture—Hedges and Fences—Poultry— Turkeys—Geese—Ducks—Fowls—Dairy Work generally—Bees—Care of domestic: Animals, Occupation for-W OMEN .c..c.<. csc dvs eeostecscscerectouhs 305

Chapter XIX. Care Of The Sick

Prominence given to Care and Cure of the Sick by our Saviour—Every Woman should know what to do in the Case of IIness—Simple Remedies best—Fasting and Perspiration—Evils of Constipation—Modes of relieying it—Remedies for Colds—Unwise to tempt the Appetite of the Sick— Suggestion for the Sick-room—Ventilation—Needful Articles—The Room, Bed, and Person of the Patient to be kept neat—Care to preserve animal “Warmth—The Sick, the Delicate, the Aged—Food always to be carefully prepared and neatly served—Little Modes of Refreshment—Implicit Obedience to the Physician—Care in purchasing, Medicines—Exhibition of Cheerfulness, Gentleness, and Sympathy—Knowledge and Experience of Mind—Lack of competent Nurses—Failings of Nurses—Sensitiveness of the Sick—‘‘ Sisters of Charity,” the Reason why they are such excellent Nurses—IIIness in the Family a providential Opportunity of training Children to Love.and ;Ugefuln6ss or. aicitony te 5a once kee meaeate st ewestnab anon cems 313

GHAPRTER <3; FIRES AND LIGHTS.

Chapter XXI. Care Of Rooms

Miscellaneous Advice as to Furniture, setting Tables, Packing, and Stowing— Rules for Washing, Carving, and Helping—Care of Chambers, Kitchen, andi Gellar, :& [cc.s8 teeta tak cade catinsa sce eee eis con cnt Rane Rinks: «sche 330

CONTENTS. Bice

Chapter XXII. Care Of Yards And Gardens

Preparation of Soil—Making a Hot-bed—Re-potting—Laying out Yards and Gardens—Care of house Plants—Propagation of Plants—Ingrafting—Culdbvesion OF Fruit Dy- Womens 5isae. sur scerpessnen ts secs dec smevssaneseniane Page 349

Chapter XXIII. Sewing, Cutting, And Fitting

How to instruct in these Arts in common Schools........cscccccsseccececvess 861

Chapter XXIV. Accidents And Antidotes

CHAPTER XXvV.

RIGHT USE OF TIME AND PROPERTY.

Meaning of the Word Right—How do Men decide what is wise, best, and right ?—What is an intuitive Principle in all rational Minds—Who are called righteous and virtuous Men in all Nations and Ages—Effect of Danger in deciding what is right—The Law of Rectitude or Right—Distinetion between emotive Love and voluntary Love illustrated by Christ’s Teachings and Example—Explanation of ‘‘ Faith,” ‘* Love,” and ‘‘ Repentance,” as taught by Jesus Christ—The proportion of Time and Property required of the Jews—lllustrations of Christian Benevolence—Self-denying Benevolence happifying, and can be cultivated—Consideration of vari- Mii WRCMOS- OL OMA cs icc sccticnditencasessddadedaseDedsetts Shedeausios ssunetenl 370

Chapter XXVI. Care Of Infants

CHAPTER XXVIL.

MANAGEMENT OF YOUNG CHILDREN.

Physical Care—Intellectual Training—On cultivating Benevolence in Children—Sympathy with Little Ones important—Gentle tones best...... . 401

Chapter XXVIII. Family Religious Training

Woman’s Responsibility as chief Educator of the Family—The meaning of the Word Right—The End, or Object, for which all Things are made, and how learned—Difficulties in interpreting Revelation—Distinctive principle of Protestantism—Danger in the future Life, and different Views—Influence of Belief in Danger illustrated—Rule of Interpretation used in common Life, and to be applied to the Bible—What we must-do to be saved— Theories differ, but an agreetnent in facts revealeda—How a Woman must decide for herself and for those she Controls. ...........ceccecesseeees Page 414

Chapter XXIX. Care Of Servants

Distinction between emotional and voluntary Love to others—This the Principle to guide in the Care of Servants—Ladies who do their own Work— Intelligence saves Labor—Benefits of domestic Labor—The Training of Servants a prime Duty of American Housekeepers—Modes of avoiding Dif ficulties—Rewards of benevolent Care here and in the Life to come.. 424

Chapter XXX. Domestic Amusements And Social Duties

The only proper Object of Amusement—Various kinds that are safe, and others that are wrong, either in Quality or Excess—Hospitality....... 440

Chapter XXXI. Laws Of Health

The Laws of Health are Laws of God, and should be taught to all Children —Laws of Health for the Bones, Muscles, Lungs, Digestive Organs, Skin, Brain 'and Nerves, i ecth, tyes, ELair, CLCla.c.seuyistseney steers toe iee mee 454

Chapter XXXII. Comfort For A Discouragbd Housekeeper

Some of the great Trials of American Housekeepers enumerated—How to meet them ‘with Comifort-and Saecess....eusteaecesvs casneretase steennc ee 459

Chapter I. Address Of The Author To American Housekeepers

My prear Frrenps,—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 encyclopedia 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 orignorant. '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.

It is my most earnest desire to save you and your household from the sad consequences I have suffered from ignorance of the laws of health, especially those which women peculiarly need to understand and obey.

God made woman to do the work of the family, and to train those under her care to the same labor. And her body is so formed that family labor and care tend not only to good health, but to the highest culture of mind. Read all that is included in our “ profession,” as detailed in the Second Part of this work, and see how much there is to cultivate every mental faculty, as well as our higher moral powers. Domestic labor with the muscles of the arms and trunk, with intervals of sedentary work, are exactly what keep all the functions of the body in perfect order, especially those which, at the present day, are most out of order in our sex. And so the women of a former generation, while they read and studied books far less than women of the present time, were better developed both in mind and body.

It was my good fortune to be trained by poverty and good mothers and aunts to do every kind of domestic labor, and so, until one-and-twenty, I was in full enjoyment of health and happiness. Then I gave up all domestic employments ° for study and teaching, and in ten years I ruined my-health, while my younger sisters and friends suffered in the same mistaken course. And my experience has been repeated all over the land, until there is such decay of female constitutions and health, as alarms, and justly alarms, every well-informed person.

_ After twenty years of invalidism, I have been restored to

perfect health of body and mind, and wholly by a strict obedience to the laws of health and happiness, which I now commend to your especial attention, with the hope and prayer that by obedience to them you may save yourselves and households from unspeakable future miseries.

I wish I could give you all the evidence that I have gained to prove that woman’s work in the household might be so conducted as to be agreeable, tasteful, and promotive of both

AUTHOR’S ADDRESS. MI grace and beauty of person. But this never can be generally credited till women of high culture set the example of training their sons and daughters, instead of hired servants alone, to be their domestic helpers.

According to the present tendency of wealth and culture, it is women of moderate or humble means who will train their own children to health and happiness, and rear prosperous families. Meantime, the rich women will have large houses, many servants, poor health, and little domestic comfort, while they train the children of foreigners to do family work, and in a way that will satisfy neither mistress. nor servant; for a woman who does not work herself is rarely able to properly teach others. Choose wisely, then, O youthful mother and housekeeper! train yourself to wholesome labor and intelligent direction, and be prepared to educate a cheerful and healthful flock of your own children.

Your friend and well-wisher,

CATHARINE E. BEECHER.

New Yorks, April 2, 1873.

Chapter II. Marketing And The Care Of Meats

EvEery young woman, at some period of her life, may need the instructions of this chapter. Thousands will have the immediate care of buying meats for the family; and even those who are not themselves obliged to go to market, should have the knowledge which will enable them to direct their servants what and how to buy, and to judge whether the household, under their management, is properly served or not. Nothing so thoroughly insures the intelligent obedience of orders, as evidence that the person ordering knows exactly what is wanted.

The directions given in this and the ensuing chapters on meats, were carefully written, first in Cincinnati, with the counsel and advice of business men practically engaged in such matters. They have been recently rewritten in Hartford, Conn., after consultation with intelligent butchers and grocers.

MARKETING.

BEEF.

The animal, when slaughtered, should be bled very thoroughly. The care taken by the Jews in this and other points draws custom from other sects to their markets. The skin is tanned for leather, and the fat is used for candles and other purposes. The tail is used for soups, and the liver, heart, and tripe are also used for cooking. The body is split into two parts, through the back-bone, and each half is divided as marked in the drawing on following page. There ° are diverse modes of cutting and naming the parts, butchers in New England, in New York, in the South, and in the West, all making some slight differences; but the following is the most common method.

MARKETING AND CARE OF MEATS. 19

1. The head: frequently used for mince-pies; sometimes it is tried out for oil, and then the bones are used for fertilizers. ‘The horns are used to make buttons and combs, and various other things. 2. The neck; used for soups and stews. 38. The chuck-rib, or shoulder, having four ribs. It is used for corning, stews, and soup, and some say the best steaks are from this piece. 4. The front of the shoulder, or the shoulder-clod, which is sometimes called the brisket. 5. The back of the shoulder ; used for corning, soups, and stews. 6. The fore-shin, or leg; used for soups. 7, 7. The plate-pieces; the front one is called the brisket, (as is also 4,) and is used for corning, scups, and stews. The back plate-piece is called the flank, and is divided into the thick flank, or upper sirloin, and the lower flank. These are for roasting and corning. 8. The standing ribs, divided into first, second, and third cuts; used for roasting. The second cut is the best of the three. 9. The sirloin, which is the best roasting piece. 10. The sirloin steak and the porter-house steak; used for broiling. 11. The rump, or aitch-bone; used for soup or corning, or to cook @ la mode. 12. The round, or buttock ; used for corning, or for a@ la mode; also for dried beef. 13. The hock, or hind shank; used for soups. ‘

In selecting eef, choose that which has a loose grain, easily yielding to pressure, of a clear red, with whitish fat. If the lean is purplish, and the fat yellow, it is poor beef. Beef long kept turns a darker color than fresh killed. Stailfed beef has a lighter color than grass-fed,

Ox beef is the best, and next, that of a heifer.

In cold weather, it is economical to buy a hind quarter; have it cut up, and what is not wanted immediately, pack with snow in a barrel. All meats grow tender by keeping. Do not let meats freeze ; if they do, thaw them in cold water, and do not cook them till fully thawed. <A piece weighing ten pounds requires ten or twelve hours to thaw.

VEAL.

The calf should not be slaughtered until it is six weeks old. Spring is the best time for veal. It is divided as marked in the drawing.

1.. The head, sold with the pluck, which includes the heart, liver, and sweet-breads. 2. The rack, including the neck; used for stews, pot-pies, and broths; also for chops and roasting. 3. The shoulder. This, and also half the rack and ribs of the fore-quarter, are sometimes roasted, and sometimes used for stews, broths, and cutlets. 4. The fore-shank, or knuckle; used for broths. 5. The breast; used for stews and soups; also to stuff and bake. 6. The loin; used for roasting. 7. The jillet, or leg, including the hind flank; used for cutlets, or to stuff and boil, or to stuff and roast, or bake. 8. The hind shank, or hock, or knuckle; used for soups. The feet are used for jelly.

In selecting Veal, take that which is firm and dry, and the joints stiff, having the lean a delicate red, the kidney covered with fat, and the fat very white. If you buy the head, see that the eyes are plump and lively, and not dull and sunk in the head. If you buy the legs, get those which are not skinned, as the skin is good for jelly or soup.

MUTTON.

1. The shoulder; for boiling or corning. 2, 2. The neck and rack; for

MARKETING AND CARE OF MEATS. ZY boiling or corning. 3. The loin; is roasted, or broiled as chops. 4. The leg ; is boiled, or broiled, or stuffed and roasted. Many salt and smoke the leg, and call it smoked venison. 5. The breast; for boiling or corning.

In choosing Mutton, take that which is bright red and close-grained, with firm and white fat. ‘The meat should feel tender and springy on pressure. Notice the vein on the neck of the fore-quarter, which should be a fine blue.

Fig. 4.

PORK.

1. The leg, or ham; used for smoking. 2. The hind loin. 3. The fore loin. 4. The spare-rib; for roasting ; sometimes including all the ribs. 5. The hand, or shoulder ; sometimes smoked, and sometimes corned and boiled. 6. The belly, or spring, for corning or salting down. The feet are used for jelly, head-cheese, and souse.

In selecting Pork, if young, the lean can easily be broken when pinched, and the skin can be indented by nipping with the fingers. The fat also will be white and soft. Zhin rind is best.

In selecting Hams, run a knife along the bone, and if it comes out clean, the ham is good; but if it comes out smeared, it is spoiled. Good bacon has white fat, and the lean adheres closely to the bone. If the bacon has yellow streaks, it is rusty, and not fit to use.

In selecting Poultry, choose those that are full grown, but not old. When young and fresh-killed, the skin is thin and tender, the joints not very stiff, and the eyes full and bright. The breast-bone shows the age, as it easily yields to pressure if young, and is tough when old. If young, youcan with a pin easily tear the skin. A goose, when old, has red and oo THE HOUSEKEEPER AND HEALTHKEEPER.

hairy legs; but when young, they are yellow, and have few hairs. ‘The pin-feathers are the roots of feathers, which break off and remain in the skin, and always indicate.a young bird. When very neatly dressed, they are pulled out.

Poultry and birds ought to be killed by having the head cut off, and then hung up by the legs to bleed freely. This makes the flesh white and more healthful.

In selecting F%sh, take those that are firm and thick, having stiff fins and bright scales, the gills bright red, and the eyes full and prominent. When fish are long out of water, they grow soft, the fins bend easily, the scales are dim, the gills grow dark, and the eyes sink and shrink away. Besure and have them dressed immediately ; sprinkle them with salt, and use them, if possible, the same day. In warm weather, put them in ice, or corning, for the next day.