Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking; also, Many Directions for Securing Health and Happiness

MISS BEECHER’S

                              HOUSEKEEPER

                                  AND

                             HEALTHKEEPER:

                              CONTAINING

                         FIVE HUNDRED RECIPES

                                  FOR

                   ECONOMICAL AND HEALTHFUL COOKING;

                                 ALSO,

          MANY DIRECTIONS FOR SECURING HEALTH AND HAPPINESS.

               _APPROVED BY PHYSICIANS OF ALL CLASSES._

                              [Colophon]

                               NEW YORK:

                    HARPER & BROTHERS, PUBLISHERS,

                           FRANKLIN SQUARE.

                                 1873.




      Entered according to Act of Congress, in the year 1873, by

                          HARPER & BROTHERS,

      In the Office of the Librarian of Congress, at Washington.




CONTENTS.


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 coming 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 meat Hash—Souse—Tripe                                    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—Turkey                                             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-pie—Calf’s Head                                  46


  CHAPTER VIII.

  BROILED AND FRIED MEATS 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           58


  CHAPTER XII.

  VEGETABLES.

  General Remarks—Potatoes—Old Potatoes—Potato Puffs—Sweet
  Potatoes—Green Corn—Succotash—Oyster-plant or Salsify—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