Entered, according to Act of Congress, in the year 1872, By W. J. HOLLAND & CO., In the Office of the Librarian of Congress, at Washington. PREFACE. THE editor of this work has endeavoured to render it usefu clear, and reliable in every department of which it treats His object has been to make a practical manual to meet the wants of every household. He offers it therefore to th public as a Cyclopædia of complete and trustworthy informa tion on everything pertaining to daily life. The numerous Cookery Receipts have been actually tested and hence bear the impress of real experience. Among them will be found receipts for many new articles of diet, and frequent hints for economy in the preparation of food. In the sections devoted to the Choice and Furnishing of a House, the Adulteration of Food, Domestic Chemistry, and Clothing, the principles of household management and domes tic economy are fully and distinctly stated. Important cautions and useful receipts are given which every one having to do with housekeeping will find of daily value. The medical advice and prescriptions contained in the sections on Domestic Medicine, Accidents and Injuries, Coun sels for Mothers and Nurses, and the Diseases of Children, ar from the caretul pen of an experienced physician. They for a complete treatise on family medicine and surgery, and the rearing and management of children. The departments on Law and on Trade, Social and Scientific Facts, contain information and bits of advice indispensable to every business man and woman. Every lady will, after perusal, acknowledge the interest and value of the chapters on Domestic Pets and Ladies' Work. Young people and often their elders will be pleased with the means of innocent diversion revealed in the chapter on Games and their Rules, and will be instructed by the sections on Etiquette and Manners, and Correct Speaking and Writing. No farmer should be without the practical knowledge furnished in the section devoted to Veterinary Medicine, and the diseases of cattle and poultry. Housekeepers know the annoyance they experience from Domestic Pests and will be glad to learn how to destroy them. The editor, therefore, believes that not only the last, but every chapter of the book, will be found to contain SOMETHING FOR EVERYBODY. CONTENTS. CHOICE of a house. A useful caution. Purchasing or renting a house. Sani- tary laws; drainage, ventilation, light, water supply. Decoration; fur- niture of parlour, dining-room, bed-rooms, kitchen, and staircase; choice of carpets, window-blinds, lamps; cure of smoky chimneys; paper- hangings. Whitewashing. Cleansing of furniture. French-polishing. Colours for house-painting. Fire-proof paint. Fire-proof mortar. Cheap filter. Bright irons. Hints for housekeepers. Rent and taxes. Police Whole art of cookery. Arrangement and economy of the kitchen. Roasting.-How to roast beef, mutton, lamb, veal, pork, sucking-pig, venison. How to pluck and to draw poultry or game. Various methods of stuffing and roasting turkey, goose, fowls, ducks, and game. Cooking by Baking.-How to bake. To bake sucking pig, ham, leg of pork, loin of pork, Siewing.-How to stew. To stew beef. Irish stew, mutton stew, veal stew, the stewing of poultry, &c. To stew the various kinds of fish. 37-40 40-41 42-43 roiling.-How to broil economically. To broil fowl, fish, and game. 41-42 "oasting.-How to toast welsh rabbit, &c. 'urving (illustrated). How to carve. To carve a sirloin of beef (illustrated); an aitchbone of beef (illustrated); a roast leg of mutton (illustrated); a boiled leg of mutton (illustrated); a shoulder of mutton (illustrated); a fore-quarter of lamb (illustrated); a breast of veal; a roast sucking-pig; a ham (illustrated); a turkey (illustrated); a goose (illustrated); a fowl (illustrated); a pheasant (illustrated); a partridge (illustrated); snipes, woodcocks, &c. ; a hare (illustrated); a salmon (illustrated); a cod's head and shoulders (illustrated); a turbot (illustrated); other fish, &c. 43-48 Soups.-How to make meat soups. College soups; ox-tail soup; mock-turtle soup; julienne soup; eel soup; oyster soup; rabbit soup; game soups; giblet soup; clear vegetable soup; carrot soup; spring soup; onion soup; cabbage soup; parsnip soup; vermicelli soup; macaroni soup; green pea Gravies.-How to make gravies. Brown gravy, a number of receipts for; savoury gravy; veal gravy; liver gravy; white gravy; gravy Sick-Room Cookery.-Hints on cooking for the sick. Gruels and porridges: water gruel; rice gruel; bread pap; oatmeal pap; arrowroot; sago; rice milk; barley water; apple water; toast and water; caudle. Jellies: tapioca jelly; isinglass jelly, &c. Possets, wheys, &c. |