CHAPTER I.

THE BOOK OF HOUSEHOLD MANAGEMENT;

Comprising Information for the

MISTRESS,

HOUSEKEEPER,

COOK,

KITCHEN-MAID,

BUTLER,

FOOTMAN,

COACHMAN,

VALET,

UPPER AND UNDER HOUSE-MAIDS,

LADY'S-MAID,

MAID-OF-ALL-WORK,

LAUNDRY-MAID,

NURSE AND NURSE-MAID,

MONTHLY, WET, AND SICK NURSES,

ETC. ETC.

ALSO, SANITARY, MEDICAL, & LEGAL MEMORANDA;

WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS

CONNECTED WITH HOME LIFE AND COMFORT.

BY MRS. ISABELLA BEETON.

Nothing lovelier can be found

In Woman, than to study household good.--MILTON.

Published Originally By

S. O. Beeton in 24 Monthly Parts

1859-1861.

First Published in a Bound Edition 1861.

PREFACE.

I must frankly own, that if I had known, beforehand, that this book

would have cost me the labour which it has, I should never have been

courageous enough to commence it. What moved me, in the first instance,

to attempt a work like this, was the discomfort and suffering which I

had seen brought upon men and women by household mismanagement. I have

always thought that there is no more fruitful source of family

discontent than a housewife's badly-cooked dinners and untidy ways. Men

are now so well served out of doors,--at their clubs, well-ordered

taverns, and dining-houses, that in order to compete with the

attractions of these places, a mistress must be thoroughly acquainted

with the theory and practice of cookery, as well as be perfectly

conversant with all the other arts of making and keeping a comfortable

home.

In this book I have attempted to give, under the chapters devoted to

cookery, an intelligible arrangement to every recipe, a list of the

_ingredients_, a plain statement of the _mode_ of preparing each dish,

and a careful estimate of its _cost_, the _number of people_ for whom it

is _sufficient_, and the time when it is _seasonable_. For the matter of

the recipes, I am indebted, in some measure, to many correspondents of

the "Englishwoman's Domestic Magazine," who have obligingly placed at my

disposal their formulas for many original preparations. A large private

circle has also rendered me considerable service. A diligent study of

the works of the best modern writers on cookery was also necessary to

the faithful fulfilment of my task. Friends in England, Scotland,

Ireland, France, and Germany, have also very materially aided me. I have

paid great attention to those recipes which come under the head of "COLD

MEAT COOKERY." But in the department belonging to the Cook I have

striven, too, to make my work something more than a Cookery Book, and

have, therefore, on the best authority that I could obtain, given an

account of the natural history of the animals and vegetables which we

use as food. I have followed the animal from his birth to his appearance

on the table; have described the manner of feeding him, and of slaying

him, the position of his various joints, and, after giving the recipes,

have described the modes of carving Meat, Poultry, and Game. Skilful

artists have designed the numerous drawings which appear in this work,

and which illustrate, better than any description, many important and

interesting items. The coloured plates are a novelty not without value.

Besides the great portion of the book which has especial reference to

the cook's department, there are chapters devoted to those of the other

servants of the household, who have all, I trust, their duties clearly

assigned to them.

Towards the end of the work will be found valuable chapters on the

"Management of Children"----"The Doctor," the latter principally

referring to accidents and emergencies, some of which are certain to

occur in the experience of every one of us; and the last chapter

contains "Legal Memoranda," which will be serviceable in cases of doubt

as to the proper course to be adopted in the relations between Landlord

and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer.

These chapters have been contributed by gentlemen fully entitled to

confidence; those on medical subjects by an experienced surgeon, and the

legal matter by a solicitor.

I wish here to acknowledge the kind letters and congratulations I have

received during the progress of this work, and have only further to add,

that I trust the result of the four years' incessant labour which I have

expended will not be altogether unacceptable to some of my countrymen

and countrywomen.

ISABELLA BEETON.

GENERAL CONTENTS

CHAP.

I.--THE MISTRESS.

2.--THE HOUSEKEEPER.

3.--ARRANGEMENT AND ECONOMY OF THE KITCHEN.

4.--INTRODUCTION TO COOKERY.

5.--GENERAL DIRECTIONS FOR MAKING SOUPS.

6.--RECIPES.

7.--THE NATURAL HISTORY OF FISHES.

8.--RECIPES.

9.--SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.--GENERAL REMARKS.

10.--RECIPES.

11.--VARIOUS MODES OF COOKING MEAT.

12.--GENERAL OBSERVATIONS ON QUADRUPEDS.

13.--RECIPES.

14.--GENERAL OBSERVATIONS ON THE SHEEP AND LAMB.

15.--RECIPES.

16.--GENERAL OBSERVATIONS ON THE COMMON HOG.

17.--RECIPES.

18.--GENERAL OBSERVATIONS ON THE CALF.

19.--RECIPES.

20.--GENERAL OBSERVATIONS ON BIRDS.

21.--RECIPES.

22.--GENERAL OBSERVATIONS ON GAME.

23.--RECIPES.

24.--GENERAL OBSERVATIONS ON VEGETABLES.

25.--RECIPES.

26.--GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY.

27.--RECIPES

28.--GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLÉS, OMELETS,

AND SWEET DISHES.

29--RECIPES.

30.--GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONERY, ICES,

AND DESSERT DISHES.

31.--RECIPES.

32.--GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS.

33.--RECIPES.

34.--GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES.

35.--RECIPES.

36.--GENERAL OBSERVATIONS ON BEVERAGES.

37.--RECIPES.

38.--INVALID COOKERY.

39.--RECIPES.

40.--DINNERS AND DINING.

41.--DOMESTIC SERVANTS.

42.--THE REARING AND MANAGEMENT OF CHILDREN, AND DISEASES OF

INFANCY AND CHILDHOOD.

43.--THE DOCTOR

44.--LEGAL MEMORANDA

ANALYTICAL INDEX.

NOTE.--Where a "_p_" occurs before the number for reference, the

_page_, and not the paragraph, is to be sought.

Accidents, injuries, &c. remarks on 2578

Agreements 2705-7

Alexanders 1108

Alkalis 2654

Allium, the genus 1129

Allspice 438

Almond, the 1219

Bitter 1220

Cake 1752

Cheesecakes 1219

Flowers 1316

Icing for cakes 1735

Paste, for second-course dishes 1220

Pudding, baked 1221

Puddings, small 1222

Puffs 1223

Soup 110

Tree 110, 1487

Uses of the Sweet 1221

Almonds, and raisins 1605

Husks of 1222

Anchovy, the 226

Butter 1637

Butter or paste 227

Paste 228

Sauce 362

Toast 228

Anchovies, fried 226

Potted 227

Animals, period between birth and maturity 92

Quality of the flesh of 93-5

Saxon names of 709

Tails of 640

Tongues of 675

Apoplexy 2634-6

Apple, the 111

Charlotte 1420

Charlotte aux pommes 1418

an easy method of making 1419

Cheesecakes 1226

Constituents of the 1229

Custard, baked 1389

Dumplings, baked 1225

boiled 1227

Fritters 1393

Ginger 1424, 1516

Jam 1517

Jelly 1518-19

clear 1396

or marmalade 1395

Pudding, baked, rich 1228

more economical 1229

very good 1231

boiled 1232

iced 1290

rich, sweet 1230

Sauce, brown 364

for geese or pork 363

Snow 1401

Snowballs 1235

Soufflé 1402

Soup 111

Tart, creamed 1234

or pie 1233

Tourte or cake 1236

Trifle 1404

Universally popular 1236

Uses of the 1225-6

Apples, à la Portugaise 1398

And rice 1400

a pretty dish 1397

Buttered 1390

Compote of 1515

Dish of 1603

Flanc of 1391-2

Ginger 1424

Ices 1394

In red jelly 1399

Stewed, and custard 1403

To preserve in quarters (imitation of ginger) 1520

Apprentices 2724

Apricot, cream 1405

Jam or marmalade 1522

Pudding 1238

Qualities of the 1239

Tart 1239

Apricots, compote of 1521

Flanc of 1406

Arrowroot, biscuits, or drops 1738

Blancmange 1407

Arrowroot, Manufacture of 387, 1240

Pudding, baked or boiled 1240

Sauce for puddings 1356

To make 1855

What Miss Nightingale says of 1855

Arsenic 2656

Artichoke, composite or composite flowers of 1080

Constituent properties of the 1083

Jerusalem 1086

Uses of the 1084

Artichokes, a French mode of cooking 1082

A l'Italienne 1083

Fried 1081

Jerusalem, boiled 1084

mashed 1085

soup 112

with white sauce 1086

To boil 1080

Asparagus, ancient notion of 114

Boiled 1087

Island 1087

Medicinal uses of 1088

Peas 1088

Pudding 1089

Sauce 365

Soup 113-14

Aspic, or ornamental savoury jelly 366

Attestation to wills 2750

Bachelor's omelet 1462

Pudding 1241

Bacon, boiled 804

Broiled rashers of 803

Curing of 822

and keeping it free from rust 806-9

in the Devonshire way 821

in the Wiltshire way 805

Fried rashers of, and poached eggs 802

Bain-Marie 430

Bakewell pudding, very rich 1242

Plainer 1243

Ball suppers _pp._ 957-8

Bandoline, to make 2255

Bantam, the 939

Barbel, the 229

To dress 229

Barberries, in bunches 1523

Barberry, description of the 1245

Tart 1245

Barley, 116

Gruel 1856

Soup 116

Sugar 1524

Water, to make 1857

Baroness pudding 1244

Basil 173

Baths and fomentations, remarks on 2599

Cold 2603

Heat of 2600

Warm and hot bath 2601

Batter pudding, baked 1246

with fruits 1247

boiled 1248

orange 1249

Bay or laurel, varieties of 180

Consecrated by priests 512

Bean, haricot, the 1120

Beans, boiled, broad or Windsor 1092

French 1090

Broad, à la poulette 1093

French mode of cooking 1091

Haricots and minced onions 1121

blancs à la maitre d'hôtel 1120

blancs, or white haricots 1119

and lentils 1119

Nutritive properties of 1092

Origin and varieties of 1093

Béchamel, or French white sauce 367

Maigre, or without meat 368

Sauce 406

Beef, aitchbone of, boiled 607

to carve an _p._ 316

A la mode 601-2

Baked 598-9

Baron of 679

Bones, broiled 614

Brisket of, à la Flamande 649

to carve a _p._ 317

to stew 649

Broiled, and mushroom sauce 612

oyster sauce 613

Cake 610

Carving _p._ 316

Collared 617

Collops 18

minced 619

Curried 620

Different seasons for 611

Dripping, to clarify 621-2

Fillet of roast, larded 623

French 649

Frenchman's opinion of 626

Fricandeau of 624

Fried, salt 625

Fritters 627

Hashed 628-9

Hung, to prepare 630

Hunter's 631

Kidney, to dress 632-4

Marrow-bones boiled 635

Minced 636

Miriton of 637

Names of the several joints 597

Olives 650-1

Palates, to dress 653

Pickle for 654

Potted 642-3

Qualities of 599

Ragoût of 656

Rib bones of 644

Ribs of, boned and rolled, roast (joint for a small family) 658

roast 657

to carve _p._ 317

Rissoles 615

Roast 658

Rolled 646

Rolls 647

Round of, boiled 608

miniature 618

to carve a _p._ 318

Round of, to pickle part of a 655

Rump of, stewed 670

steak 666

Sausages 662

Seasons for 611

Shin of, stewed 671

Sirloin of, roast 659

to carve a _p._ 317

Sliced and broiled 664

Spiced (to serve cold) 665

Steak, a fried rump 626

and kidney pudding 603

oyster sauce 603

broiled 611

pie 604

pudding, baked 650

rolled, roasted, and stuffed 663

stewed, and celery sauce 667

with oysters 668

with fried potatoes 606

Tea, baked 1860

savoury 1859

to make 1858

Tongue, boiled 673

pickle for 641

to carve a _p._ 318

to cure a 674-5

to pickle and dress a, to eat cold 676

To salt 660

Dutch way 661

Beef-tea, Dr. Christison's 1859

Miss Nightingale's opinion of 1858

Beer, table 191

Beetroot 1094

Boiled 1094

Pickled 369

Benton sauce 370

Bequests, legacies, &c. 2744-9

Beverages, general observations on 1789, 1806

Bills of fare, for January _pp._ 909-13

February 914-17

March 918-21

April 922-25

May 926-29

June 930-33

July 934-36

August 937-39

September 940-42

October 943-45

November 946-48

December 949-52

ball supper for 60 persons _p._ 957

ball supper, cold collation, for a summer entertainment for 70 or 80

persons _p._ 958

breakfasts 959

game dinner for 30

persons _p._ 953

luncheons and suppers _p._ 959

menu, service à la Russe _pp._ 954-5

picnic for 40 persons 960

suppers _p._ 956

Birds, general observations on 917-25

Biscuit powder 1737

Biscuits, arrowroot 1738

Cocoa nut 1740

Crisp 1741

Dessert 1742

Lemon 1743

Macaroons 1744

Ratafias 1745

Remarks on 1712-15

Rice 1746

Rock 1747

Savoy 1748

Seed 1749

Simple, hard 1750

Soda 1751

Bites and stings, general remarks on 2609

of insects 2610-11

of snakes 2612

Of dogs 2613

Blackcock, heathcock, &c. 1019

Roast 1019

To carve a 1054

Blancmange 1408

Arrowroot. 1407

Cheap 1409

Lemon 1442

Rice 1476

Bleeding, from the nose 2607

Operation of 2605-6

Blonde, to clean 2265

Blood, spitting of 2608

Boar's head, importance of the 815

The Westphalian 787

Bones, dislocation of 2614

Fracture of 2615

Bonnets 2244

Books of account 2731

Boots, polish for 2240-1

Bottled fresh fruit 1542-3

with sugar 1544

Boudin, à la reine 961

Brain, concussion of, stunning 2623

Brandy, cherry 1526

Lemon 460

Orange 1826

Varieties of 1328

Bread, and bread-making 1668-1703

And-butter fritters 1410

pudding 1255

Crumbs, fried 424

Fried for borders 426

Indian-corn-flour 1721

Making in Spain 1776

Origin of 117

Properties of 1252

Pudding, baked 1250

boiled 1252

brown 1253

miniature 1254

very plain 1254

Rice 1720

Sauce 371-2

Sippets of, fried 425

Soda 1722

Bread, soup 117

To make a peck of good 1719

To make good home-made 1718

To make yeast for 1716

Breakfasts _p._ 959, _par_ 2144-6

Breath, shortness of, or difficult breathing 2670

Bride-cake, rich 1753

Bridles 2218

Brill, the 230

To carve a _pp._ 175-6

Brilla soup 166

Brocoli, boiled 1095

Broth, calf's-foot 1862

Chicken 1863

Eel 1866

Mutton to make 1872

Mutton to quickly make 1873

Brown roux for thickening gravies 525

Browning, for sauces and gravies 373

For stock 108

Bruises, lacerations, and cuts 2617

Treatment of 2618

Brushes, to wash 2250

Brussels sprouts, boiled 1096

Bubble-and-squeak 616

Bullock's heart, to dress a 615

Buns, light 1731

Plain 1729

To make good plain 1730

Victoria 1732

Burns and scalds 2619

Treatment of the first class of 2620

Treatment of the second class 2621

Treatment of the third class 2622

Butler, care of plate and house 2162

Duties of the, at breakfast, luncheon, dinner, and dessert 2157-9

luncheon, in the drawing-room 2161

Lights, attention to 2160

Wine, bottling 2167-70

Wine, cellar 2163-5

Wine, fining 2166

Butter, anchovy 227,1637

Antiquity of 1205

Beurre noir, or brown butter (a French sauce) 374

Clarified 375

Colouring of 1636

Curled 1635

Easily digested 1255

Fairy 1636

General observations on 1615-19

How to keep 1635

How to keep fresh 1207

In haste 1206

Maitre d'hôtel 465

Melted 376-7

Melted (the French sauce blanche) 378

Melted made with milk 380

Moulds for moulding fresh butter 1634

Thickened 379

To keep and choose, fresh 1632

To preserve and to choose, salt 1633

What to do with rancid 1208

Cabbage, the 118

Boiled 1098

Colewort, or wild 1099

Green kale, or borecole 1097

Kohl-Rabi, or turnip 1095

Qualities of the 1169

Red, pickled 499

Red, stewed 1099

Savoy, and Brussels sprouts 1096

Savoy, description of the 140

Soup 118

Tribe and their origin 1098

Turnip tops and greens 1169

Cabinet, or chancellor's pudding 1256

Plain, or boiled bread-and-butter pudding 1257

Café au lait 1812

Noir 1813

Cake, almond 1752

Breakfast, nice 1739

Bride or Christening 1753

Christmas 1754

Cocoa-nut 1740

Economical 1756

Good holiday 1763

Honey 1758

Lemon 1764

Luncheon 1765

Nice useful 1757

Pavini 1771

Plain 1766

Plain for children 1767

Plum, common 1768

Plum, nice 1769

Pound 1770

Queen 1773

Rice 1746, 1772

Saucer, for tea 1774

Savoy 1748, 1782

Scrap 1779

Seed, common 1775

seed, very good 1776

Snow 1777-8

Soda 1781

Sponge 1783-4

Sponge Small, to make 1785

Tea 1786

Tea to toast 1787

Tipsy 1487

Tipsy an easy way of making 1488

Yeast 1788

Cakes, hints on making and baking 1704-11

Calf, the 173

Birth of the 893

Breeding of the 858

Fattening the 903

Feeding a 862

General observations on the 845-53

In America 864

Names of the 899

Symbol of Divine power 890

The golden 873

When it should be killed 860

Calf's feet, baked or stewed 1861

Calf's feet, boiled with parsley and butter 860

Calf's feet, broth 1862

Calf's feet, fricasseed 861

jelly 1416

Head, à la Maitre d'hôtel 864

boiled 876-7

collared 862

club 867

fricasseed 863

hashed 878

soup 167

to carve a 913

Liver and bacon 881

aux fines herbes 880

larded and roasted 882

Udder, for French forcemeats 421

Calomel 2658

Camp-vinegar 381

Canary-pudding 1258

Candlesticks 2311

Cannelons, or fried puffs 1417

Caper-sauce, for boiled mutton 382

For fish 383

Substitute for 384

Capercalzie, the 1026

Capers 383

Capsicums, pickled 385

Carbonate of soda 1765

Carp, the 242

Age of the 243

Baked 242

Stewed 243

Carpet sweeping 2312

Carriages 2225-9

Carrot, the 121

Constituents of the 1101

Jam, to imitate apricot preserve 1525

Nutritive properties of the 1102

Origin of the 1100

Pudding, boiled or baked 1259

Seed of the 1103

Soup 120-1

Varieties of the 1172

Carrots, boiled 1100

Sliced 1103

Stewed 1102

To dress in the German way 1101

Carving, beef _p._ 316

aitchbone of _p._ 316

brisket of _p._ 317

ribs of _p._ 317

round of _p._ 318

sirloin of _p._ 317

Blackcock 1054

Brill _pp._ 175-6

Calf's head 913

Codfish _p._ 174

Duck 999

wild 1055

Fowl 1000-1

Goose 1002

Grouse 1058

Ham 843

Hare 1056

Lamb 764-5

Landrail 1063

Mutton, haunch of 759

leg of 760

loin of 761

mutton, saddle of 762

shoulder of 763

Partridge 1057

Pheasant 1059

Pigeon 1063

Plover 1066

Pork 842

leg of 844

Ptarmigan 1064

Quail 1065

Rabbit 1004

Salmon _p._ 175

Snipe 1060

Soles _p._ 175

Sucking-pig 842

Teal 1067

Tongue _p._ 318

Turbot _p._ 175

Turkey 1005

Veal 854

breast of 912

fillet of 914

knuckle of 915

loin of 916

Venison, haunch of 1061

Widgeon 1068

Woodcock 1062

Cauliflower, description of the 1105

Properties of the 1151

Cauliflowers, à la sauce blanche 1105

Boiled 1104

With Parmesan cheese 1106

Cayenne, varieties of 362

Vinegar or essence of cayenne 386

Celery, indigenous to Britain 122

Origin of 1109

Sauce for boiled turkey, poultry, &c. 387

(a more simple recipe) 388

Soup 122

Stewed 1110

à la crême 1108

with white sauce 1109-10

To dress 1107

Various uses of 441, 1107

Vinegar 389

Champagne 1832

Cup 1832

Chanticleer and his companions 947

Chantilly soup 123

Char, the 243

Charlotte apple, very simple 1420

Aux pommes, an easy method of making 1418-19

Russe 1421

Cheese 1638

Cayenne 1642

Cream 1622

Damson 1536

Decomposed 1638

Fondue 1643

Brillat Savarin's 1644

General observations on 1620-2

Macaroni, as usually served with 1645-7

Mode of serving 1640

Pork 799

_Paragraph_

Pounded 1648

Raisin 1587

Ramakins, to serve with 1649-50

Sandwiches 1641

Scotch rarebit 1651

Smoking 1640

Stilton 1639

Toasted, or Scotch rarebit 1651

Welsh 1652

Cheesecakes, almond 1219

Apple 1226

Lemon 1292

Cherokee or store sauce 528

Cherries, dried 1527

Morello, to preserve 1561

To preserve in syrup 1529

Cherry, brandy 1526

Jam 1528

Sauce for sweet puddings 1357

Tart 1261

Tree in Rome 1561

Varieties of the 1261

Chervil, peculiarities of 129

Chestnut sauce, brown 391

for fowls or turkey 390

Spanish, soup 124

Uses of the 124

Chicken, boiled 938

Broth 1863

Curried 942

Cutlets 926

French 927

Fricasseed 945

Or fowl patties 928

pie 929

Potted 930

Pox, or glass-pox 2538-42

Salad 931

Chickens, age and flavour of 931

Chili vinegar 393

China chilo 712

Chocolate, box of 1502

Cream 1430

History of 1430

Soufflé 1427

To make 1807

Cholera, and autumnal complaints 2624

Christmas, cake 1754

Plum-pudding, very good 1328

Pudding, plain, for children 1327

Christopher North's sauce for game or meat 394

Chub, the 243

Churning 2365

Churns 2362

Cleaning the 2368

Cinnamon-tree, the 524

Citron, uses of the 1329

Varieties of the 1436

Claret cup 1831

Varieties of 1831

Cleanings, periodical 2326-9

Cleanliness, advantages of 2689

Clothes, cleaning 2239

Clove, derivation of the name 436

Tree 367

Coach-house and stables 2204

Coach-house and stables, furniture of the 2209

Harness-room 2208

Heat of stables 2205

Horse, the 2203

Stalls 2207

Ventilation of stables 2206

Coachman, carriages 2225-9

Choosing horses 2231

Driving 2232

Duties of the 2210

Pace of driving 2230

Whip, the 2233

Cock-a-Leekie 134

Cocoa and chocolate, various uses of 1807

To make 1816

Cocoa-nut, the 125

Cakes or biscuits 1740

Soup 125

Cod, fecundity of the 241

Food of the 237

Habitat of the 239

Method of preserving 233

Season for fishing for the 240

Sounds 234

Tribe, the 231

Codfish, the 231

A la Béchamel 239

créme 233

A l'Italienne 241

A la maitre d'hôtel 240

Curried 237

Head and shoulders of 232

to carve _p._ 174

Pie 235-6

Preserving 233

Salt, (commonly called salt fish) 233

Sounds 233

en poule 234

To choose 232

Coffee, Café au lait 1812

Café noir 1813

Essence of 1808

Miss Nightingale's opinion on 1865

Nutritious 1864

Plant 1811

Simple method of making 1811

To make 1810

To roast 1809

Cold-meat cookery:--

Beef, baked 598-9

bones, broiled 614

broiled, and mushroom sauce 612

oyster sauce 613

bubble-and-squeak 616

cake 610

curried 620

fried salt 625

fritters 627

hashed 628-9

minced 636

miriton of 637

olives 651

potted 613

ragoût 656

rissoles 615

rolls 647

sliced and broiled 664

stewed, and celery sauce 667

with oysters 668

Calf's head, a la maitre d'hôtel 864

fricasseed 863

hashed 878

Chicken, cutlets 927

or fowl patties 928

potted 930

salad 931

Duck, hashed 932

stewed and peas 935

turnips 937

wild, hashed 1020

ragoût of 1021

Fish, and oyster pie 257

cake 258

cod, à la Béchamel 239

à la crême 238

curried 237

pie 235-6

salmon, curried 305

scallop 350-1

turbot, à la crême 341

au gratin 342

fillets of, baked 339

à l'Italienne 340

Fowl, à la Mayonnaise 962

boudin, à la Reine 961

croquettes of 953-4

fricasseed 946

fried 947-8

hashed 955

Indian fashion 957

Indian dish of 959

minced 956

à la Béchamel 950

or chicken, curried 942

ragoût 951

scollops 658

sauté, with peas 960

Game, hashed 1023

Goose, hashed 967

Hare, broiled 1029

hashed 1030

Lamb, hashed, and broiled bladebone 749

Mutton, baked minced 703

broiled and tomato sauce 710

collops 731

curried 713

cutlets 714

dormers 715

haricot 718

hashed 719

hodge-podge 720

pie 733

ragoût of neck 736

toad in hole 743

Pork, cheese 796

cutlets 796

hashed 801

Turkey, croquettes of 987

fricasseed 988

hashed 989

Veal, baked 856

cake 859

collops, Scotch 870-1

curried 865

fillet of, au Béchamel 883

loin of, au Béchamel 887

minced 889-92

olive pie 895

patties, fried 896

ragout of 900

rissoles 901

rolis 902

tête de veau en tortue 911

Venison, hashed 1050

Cold, to cure a 2625

On the chest 2626

College pudding 1263

Collops, cooking 871

Scotch 870

Scotch white 871

Combs, to clean 2251

Compote of, Apples 1515

Apricots 1521

Damsons 1537

Figs, green 1541

Gooseberries 1515

Greengages 1551

Oranges 1565

Peaches 1572

Compotes, to make syrup for 1512

Confectionary, general observations on 1508

Consommé, or white stock for many sauces 395

Constructive notices 2699

Convulsions or fits 2519-22

Cook, duties of the cook, kitchen, and scullery-maids 79

Early rising 80

First duty of the 81

General directions to the 75

duties of the 82-4

Cookery, cleanliness of utensils used in 72

Excellence in the art of 78

Explanation of French terms used in 87

Introduction to 76

Measures used in 77

Copper 2659

Coriander plant, the 174

Corks, with wooden tops 446

Corrosive sublimate 2657

Cow, cheese 1652

Heel, fried 639

stock for jellies 1412

Pox, or vaccination 2543-6

or variola 906

Cows, cost of keep for 2370

Cowslip wine 1817

Crab, hot 245

Sauce, for fish 396

To dress 244

Tribe, the 245

Crape, to make old look like new 2277

Crayfish, the 246

Crayfish, how preserved 193

Potted 247

Soup 193

Cream, à la Valois 1422

Apricot 1405

Chocolate 1430

Devonshire 1630

Ginger 1432

Italian 1437

Lemon 1443

economical 1444

or custards 1446

very good 1445

Noyeau 1452

Orange, Seville 1464

sweet 1463

Peculiarities of 1385

Raspberry 1475

Sauce for fish or white dishes 397

Stone, of tous les mois 1483

Swiss 1485

To make ice fruit 1555

Vanilla 1490

Whipped 1492

Creams, general observations on 1385

Croquettes of, fowl 953-4

Rice 1477

Croup 2568

Symptoms of 2569

Treatment of 2570-3

Crumpets 1728

Crust, butter, for boiled puddings 1213

Common, for raised pies 1217

Dripping, for kitchen puddings and pies 1214

For fruit tarts, very good 1210

Lard or flead 1218

Pâté brisée, or French, for raised pies 1216

Short, common 1212

good 1211

Suet, for pies and puddings 1215

Cucumber, antiquity of the 127, 402

Chate 1114

Geographical distribution of the 1111

Indigestible 1152

Properties and uses of the 1113

Sauce 398

white 400

Soup 127

Vinegar (a very nice addition to salads) 491

Cucumbers, à la poulette 1112

Fried 1113

For winter use 402

Pickled 399

Preserving (an excellent way) 403

Stewed 1114

with onions 1115

To dress 1111

Curds and whey 1629

Currant, dumplings 1264

Fritters 1429

Jam, black 1530

red 1532

Jelly, black 1531

red 1533

white 1534

Pudding, black or red 1266

boiled 1265

Red, and raspberry tart 1267

Currants, iced 1558

Uses of 1266

Zante, description of 1264

Curry powder 449

Custard, apple, baked 1389

Boiled 1423

Creams, or lemon 1446

Pudding, baked 1268

boiled 1269

Sauce for sweet puddings or tarts 404

Tartlets, or Fanchonnettes 1315

Cutlets, chicken 926

French 927

Invalid's 1865

Lamb 747

Mutton 732

Italian 723

of cold 714

Pheasant 1040

Pork 796-8

Salmon 306

Sauce for 513

Veal 866

à la Maintenon 868

Cygnet, the 998

Dace, the 243

Dairy, the 2358

Butter, colouring of 2366

milk 2368

washing 2367

Churning 2365

Churns 2362

Cleaning the churn, &c. 2368

Cows, cost of keep for 2370

Devonshire system 2369

Hair sieve 2360

Maid, charge of dairy produce 2371

duties of the 2357

Milk, dishes 2361

general management of 2364

pails 2359

Situation of the 2363

Dampfnudeln, or German puddings 1280

Damson, the 1270

A very nice preserve 1539

Cheese 1536

Jam 1538

Pudding 1271

Tart 1270

Damsons, baked for winter use 1535

Compote of 1537

To preserve, or any other kind of plums 1540

Darioles, à la vanille 1428

Date, the 1605

Debts 2755

Estate chargeable with 2748

Decanters, to clean 2198, 2336

Deer, the 1049

Fallow 1050

Roebuck 1051

Deer, stag 1051

Delhi pudding 1272

Dentition 2509

Dessert, biscuits 1742

Dishes 1598

general remarks on 1509

Devonshire, cream 1630

Junket 1631

Diarrhoea 2574-7

Dilapidations 2718

Dinners, and dining 1879-86

A la Russe 2137-8

menu p. 955

Bills of fare for, from 6 to 18 persons, from January to December

_pp._ 909-52

Bills of fare for game, for 30 persons _p_. 953

Bills of fare for plain family _pp._ 913, 917, 921, 925, 929, 933,

936, 939, 942, 945, 948, 952

Diseases of infancy and childhood 2509-77

Dishes, a hundred different 434

Domestics, general remarks on 2153-6

Dormers 715

Downs, the 725

Draught, for summer 1837

Dress and dressing of infants 2491-6

Drink for warm weather, pleasant 1836

Dripping, to clarify 621-2

Driving 2232-3

Drowning, treatment after 2676

Duck, the 932

American mode of capturing the 936

Aylesbury 935

Bow-bill 936

Buenos Ayres 933

Eggs of the 934, 1658

Fattening 936

Hashed 932

Hatching 935

Man and dog, decoy 937

Roast 934

to carve a 999

Rouen 934

Snares in Lincolnshire 937

Stewed, and peas 935-6

and turnips 937

To ragoût a whole 933

Varieties of the 933

Wild, the 934, 937, 1022

hashed 1020

ragoût of 1021

roast 1022

to carve a 1055

Ducklings, cooping and feeding 935

Dumplings, baked apple 1225

Boiled apple 1227

Currant 1264

Lemon 1294

Marrow 1306

Sussex, or hard 1376

Yeast 1383

Dusting 2313

Dutch flummery 1426

Sauce, for fish 405

Green, or Hollandaise verte 406

Eel, broth 1866

Haunts of the 254

Pie 253

Productiveness of the 252

Soup 194

Tenacity of life of the 256

The common 250

Tribe, the 249

Voracity of the 253

Eels, à la Tartare 255

Boiled 249

Collared 254

En matelote 256

Fried 252

Stewed 250-1

Egg, balls for soups and made dishes 408

Sauce for salt fish 409

Soup 128

Wine 1867

Eggs, à la maitre d'hôtel 1660

A la tripe 1667

Boiled for breakfast, salads, &c. 1656

Buttered 1657

Ducks' 1658

For hatching 927-28

Fried 1659

General remarks on 1623-6

Liaison of, for thickening sauces 461

Oeufs au plat, or au miroir 1661

Plovers' 1662

Poached 1663

with cream 1664

Primitive method of cooking 1658

Quality of 1654-5

Scotch 1666

Snow, or oeufs à la neige 1482

To choose 1654

keep fresh for several weeks 1655

pickle 407

Veneration for 1659

White of 1387

Will crack if dropped in boiling water 1656

Elderberry wine 1818

Emetic, tartar 2660

Empress pudding 1273

Endive, à la Française 1118

Genus of 1116

Plant 169

Stewed 1117

To dress 1116

Entrée, beef or rump steak, stewed 666

Beef, minced collops 619

Boudin à la reine 961

Calf's head, fricasseed 863

liver, larded and roasted 882

Chicken and rice croquettes 953-4

cutlets 926

or fowl, fricasseed 945

Fowl, hashed 955

sauté with peas 960

Lamb, cutlets 747

sweetbreads and asparagus 757

another way

to dress 758

Lark pie 971

Lobster-curry 274

Entrée, lobster cutlets 275

patties 277

Oyster patties 289

Sweetbreads, baked 906

fried 907

stewed 908

Veal cutlets 866

à la Maintenon 868

broiled 867

collops 879

fricandeau of 874-5

tendons de veau 909-10

tête de veau 911

Vol au vent 1379

Epaulettes of gold or silver 2287

Epicurean sauce 410

Espagnole, or brown Spanish sauce 411

Everton toffee 1597

Exeter pudding 1274

Eye, lime in the 2629

Sore 2628

Stye in the 2630

Substances in the 2627

Eyelids, inflammation of the 2631

Fairy butter 1636

Fanchonnettes, or custard tartlets 1315

Fasting 2632

Feathers 2284

Fennel 412

Sauce for mackerel 412

Fig pudding 1275

Figs, green, compote of 1541

Fish, addendum and anecdote of _p_. 173

And oyster pie 257

As an article of human food 211-18

Average prices 226

Cake 258

General directions for carving _p._.174-6

dressing 219-25

rule in choosing 226

In season January to December _pp_. 33-7

Kettle 338

Pie with tench and eels 349

Sauce 413, 512

Scallop 350-1

Soup 192

Stock 192

Supply of, for the London market 353

To smoke at home 820

Fishes, natural history of 199-210

Fits 2633

Apoplexy 2634-6

and drunkenness, distinctions between 2638

epilepsy, distinctions between 2637

hysterics distinctions between 2639

poisoning by opium, distinctions between 2640

Epilepsy 2641

Fainting 2642

Hysterics 2643

The consequence of dentition 2519-22

Fixtures 2713

Fleece, the golden 715

Floorcloth, to clean 2335

Flounder, the 259

Flounders, boiled 259

Fried 260

Flour, nutritious qualities of 1218

Flowers, to preserve cut 2289

after packing 2290

Flummery, Dutch 1426

Fomentations 2602-3

Fondue, Brillat Savarin's 1644

To make 1643

Food for infants, and its preparation 2499, 2508

Footgear 2245

Footman, boot-cleaning 2174

Boot tops 2176

Breakfast, laying cloth, &c. 2181-3

Brushing clothes 2180

Decanters 2198

Dinner 2185-6

Dinners à la Russe 2188

Dress and livery 2172

During dinner 2191

Early rising 2173

Furniture-rubbing 2179

General duties 2171

Glass-washing 2197-8

Going out with the carriage 2190

Knives 2177

Lamp-trimming 2178

Letters and messages 2200

Luncheon, duties at 2184

Management of work 2196

Manners, modesty, &c. 2190

Opening wine 2192

Pantry 2195

Patent leather boots 2175

Politeness 2201

Receptions and evening parties 2202

Removal of dishes 2193

Salt-cellars 2187

Tea 2194

Waiting at table 2189

Where a valet is not kept 2182

Forcemeat, balls for fish soups 414

Boiled calf's udder for French 421

For baked pike 413

cold savoury pies 415

various kinds of fish 416

veal, turkeys, fowls, hare, &c. 417

French 419-20

Or quenelles, for turtle soup, Soyer's receipt for 423

Oyster 489

Fowl, à la Mayonnaise 962

And rice croquettes 953

Boiled 938

à la Béchamel 943

to carve 1000

with oysters 944

rice 940

Boudin à la reine 961

Broiled and mushroom sauce 939

Croquettes 954

Curried 941-2

Fricasseed 945-6

Fried 947-8

Hashed 955

an Indian dish 957

House, the 944

stocking the 945

Indian dish of 950

Minced 956

à la Béchamel 950

Pillau 963

Poulet aux cressons 964

à la Marengo 949

Ragoût of 951

Roast 952

stuffed 965

to carve a 1001

Sauté, with peas 960

Scallops 958

To bone for fricassees 995

Fowls, à la Marengo 949

As food 926

Bantam 939

feather-legged 958

Best to fatten 951

way to fatten 948

Black Spanish 962

Characteristics of health and power 946

Chip in 953

Cochin China 942

Common, or domestic 926

Diseases of, and how to cure 952

Dorking 940

Eggs for hatching 927

Feeding and cooping 930

Game 938

Guinea 970

Hatching 928

Moulting season, the 956

Obstruction of the crop 955

Pencilled Hamburg 965

Poland 941

Scour, or Dysentery in 957

Serai Ta-ook, or fowls of the Sultan 963

Sir John Sebright's bantams 961

Sitting 927

Skin disease in 955

Space for 943

Speckled Hamburg 959

"Turn" in 954

Various modes of fattening 948

Young 929

Freezing apparatus, method of working the 1290

French terms used in cookery 87

Fritters, apple 1393

Beef 627

Bread-and-butter 1410

Currant 1429

Indian 1435

Orange 1465

Peach 1469

Pineapple 1472

Plain 1473

Potato 1474

Rice 1478

Fruit, dish of mixed 1601

summer 1604

Fresh to bottle 1542-3

Ice creams, to make 1555

In season, January to December _pp._ 33-7

Spots, to remove 2270

To bottle with sugar 1544

Turnovers 1278

Water ices, to make 1556

Fuel 73

Fungi, analysis of 1128

Varieties of 1124

Furniture cleaning 2307, 2313

Gloss, German 2339

Polish 2308-9

Furs, feathers, and woollens 2284

Game, general observations on 1006-18

Hashed 1023

In season, January to December _pp._ 33-7

Garlic 392

Geneva wafers 1431

Genevese sauce 427

German pudding 1279

or Dampfnudeln 1280

Gherkins, or young cucumbers 428

Pickled 428

Giblet pie 965

Soup 168

Gilt frames, to brighten 2337

Ginger, apples 1424

Beer 1833

Cream 1432

Preserved 1432

Pudding 1281

Qualities of 407

Wine 1819

Gingerbread, nuts, rich sweetmeat 1759

Sunderland 1761

Thick 1769

White 1762

Glaize, cold joints to 430

For covering cold hams, tongues, &c 430

Kettle 430

Godfrey's cordial 2663

Golden fleece, order of the 708, 715

Pudding 1282

Goose, Brent 966

Description of the 968

Egyptian 969

Hashed 967

Roast 968

to carve a 1002

Stuffing for (Soyer's) 505

To dress a green 969

Wild 967

Gooseberries, compote of 1546

Gooseberry, the 1285

Fool 1433

Indigenous to British isles 429

Jam 1547-8

white or green 1549

Jelly 1550

Pudding, baked 1283

Gooseberry pudding, boiled 1284

Sauce for boiled mackerel 429

Tart 1285

Trifle 1434

Vinegar 1820

Wine, effervescing 1821

Grapes, qualities of 1601

Grates 2298, 2299, 2338

Gravy, a quickly-made 434

Beef, for poultry or game (good) 435

Brown 436

without meat 437

Cheap, for minced veal 443

hashes 440

For roast meat 433

venison 444

General stock for 432

Jugged, excellent 441

Kettle 432

Made without meat, for fowls 439

Orange 488

Rich, for hashes and ragouts 438

Roux, for thickening brown 525

white 526

Soup 169

Veal, for white sauces, fricassees 442

Greengage jam 1552

Greengages, compote of 1551

To preserve dry 1553

in syrup 1554

Green sauce 431

Greens, boiled, turnip 1169

Turnip-tops, and cabbage 1169

Groom, bridles 2218

Cleaning fawn or yellow leather 2223

Duties of the 2211

Exercising the horses 2213

Feeding the horses 2214-15

Harness 2219

cleaning old 2221-2

paste 2220

Shoeing 2217

Watering horses 2212, 2216

Wheel-grease 2224

Grouse, description of the 1625-26

Pie 1024

Roast 1025

Salad 1026

To carve a 1058

Gruel, barley 1836

To make 1868

Gudgeon, the 261

Habitat of the 261

Guinea-fowl, description of the 970

Roast 970

Guinea-pig, the 997

Gurnet, the 262

To dress 262

Haddock, habitat of the 263

Finnan 266

Weight of the 264

Haddocks, baked 263

Boiled 264

Dried 265-6

Hair-dressing 2248-9

Hair, pomade for 2253-4

To promote growth of 2257

Wash for 2252

Ham, fried and eggs 843

Omelet 1457

Potted 814-5

To bake a 810

boil a 811

carve a 843

give it an excellent flavour 812

glaize 430

Hams, curing of 822

For curing 816

To cure in the Devonshire way 821

sweet, in the Westmoreland way 818

pickle 819

salt two 817

smoke at home 820

Hare, broiled 1029

Extreme timidity of the 1027

Hashed 1030

Jugged 1031-2

Potted 1028

Roast 1027

Soup 170

To carve a 1056

The common 170

Haricot, beans, and minced onions 1121

Blancs à la maître d'hôtel 1120

Mutton 716-17-18

To boil blancs, or white haricot beans 1119

Harness, cleaning old 2221-2

Paste 2220

Room, the 2208

Heart, palpitation of the 2646

Henbane, hemlock, nightshade, and foxglove 2664

Herbs, to dry for winter use 445

Powder of, for flavouring 446

Sweet 417

Heradotus pudding 1287

Herring, the 268

Red 267

Herrings, baked, white 268

Red, or Yarmouth bleaters 267

To choose 268

Hessian soup 171

Hidden mountain, the 1438

Hodge-podge 191, 720

Hog, antiquity of the 826, 834

Fossil remains of the 829

General observations on the common 765-95

In England 837

Not bacon 807

Universality of the 833

Wild and domestic 823

Holly leaves, to frost 1545

Honey cake 1758

Hooping cough 2468, 2564

Symptoms of 2565

Treatment of 2566-7

Horse, the 2203

Horses, choosing 2231

Exercising 2213

Horses feeding 2224-15

Watering 2212, 2216

Horseradish, the 447

Medical properties of the 1122

Sauce 447

Vinegar 448

Hot spice 524

Housekeeper, daily duties of the 58-61

General duties of the 55

Knowledge of cookery 57

Necessary qualifications for a 56

Housemaid, bedroom, attention to 2306, 2323-4

Bright grates 2298

Candlestick and lamp-cleaning 2330

Carpet-sweeping 2312

Chips broken off furniture 2330

Cleanings, periodical 2326-9

Dress of the 2319

Dusting 2313

Duties after dinner 2321

evening 2322

general 2292-4

Fire-lighting 2296-7

Furniture-cleaning 2307, 2313

General directions to the 2300-5

Hartshorn, for plate-cleaning 2316

Laying dinner-table 2314-5

Marble, to clean 2333-4

Needlework 2325

Plate, to clean 2317

rags for daily use 2318

Upper and under 2291

Waiting at table 2320

Recipe, Brunswick black, to make 2295

cement for joining broken glass or china 2331-2

decanters, to clean 2336

floorcloth, to clean 2335

furniture gloss, German 2339

paste 2310

polish 2308-9

gilt frames, to brighten 2337

grates and fire irons, to preserve from rust 2338

polish for bright grates 2299

Hunter's pudding 1288

Husband and wife 2725-9

Hysterics 2643

Ice, fruit creams, to make 1555

Lemon-water 1557

To ice, or glaze pastry 1334

Iced, apple pudding 1290

Apples, or apple hedgehog 1394

Currants 1558

Oranges 1564

Pudding 1289

Ices, fruit-water, to make 1556

General observations on 1510-11

Icing, for cakes, almond 1735

sugar 1736

Indian, Chetney sauce 452

Corn-flour bread 1721

Curry powder 449

Fritters 1435

Mustard 450

Pickle 451

Trifle 1436

Infant, the 2460-2577

Ink-spots, to remove 2271

Invalid cookery, rules to be observed in 1841-54

Invalid's cutlet, the 1865

Jelly 1869

Lemonade 1870

Insurance 2708-10

I. O. U., the 2723

Irish stew 721-2

Ironing 2282, 2393-6

Isinglass 1413

Italian, cream 1437

Mutton cutlets 723

Rusks 1733

Sauce, brown 453

white 451

Jam, apple 1517

Apricot, or marmalade 1522

Carrot 1525

Cherry 1528

Currant, black 1530

red 1538

Damson 1538

Gooseberry 1547-8

white or green 1549

Greengage 1552

Omelet 1460

Plum 1580

Raspberry 1588

Rhubarb 1590

and orange 1591

Roly pudding 1291

Strawberry 1594

Jaunemange 1439

Jelly, apple 1518-19

clear 1396

thick, or marmalade 1395

Bag, how to make 1411

Bottled, how to mould 1414

Calf's foot 1416

Cow-heel, stock for 1412

Currant, black 1531

red 1533

white 1534

General observations on 1386

Gooseberry 1550

Invalid's 1869

Isinglass or gelatine 1413

Lemon 1447

Liqueur 1449

Moulded with fresh fruit 1440

with slices of orange 1455

Of two colours 1441

Open with whipped cream 1453

Orange 1454

Quince 1585

Raspberry 1589

Savoury, for meat pies 521

Stock for, and to clarify it 1411

Strawberry 1484

To clarify syrup for 1415

Jewels 2286

John dory, the 248

To dress the 248

Joints, injuries to 2616

Julienne, soup á la 191

Junket, Devonshire 1631

Kale brose 132

Kegeree 269

Ketchup, mushroom 472

Oyster 490

Walnut 535-6

Kettles for fish 338

Kidney and beefsteak pudding 605

Omelet 1458

Kidneys, broiled 724

Fried 725

Kitchen, distribution of a 62

Essential requirements of the 70

Fuel for the 73

Ranges 65-6

Maid, duties of the 85

Necessity for cleanliness 72

Scullery maid, duties of the 86

Utensils, ancient and modern 69

list of for the 71

Kitchens of the Middle Ages 62

Knives 2177

Kohl Rabi, or turnip-cabbage 1095

Lace collars, to clean 2266

Lady's maid, arranging the dressing room 2246-7

Attention to bonnets 2244

Chausserie, or foot-gear 2245

Dressing, remarks on 2258-9

Duties of the 2213, 2260-2

when from home 2280

evening 2281

Epaulettes of gold or silver 2287

Fashions, repairs, &c 2263

Hairdressing 2248

lessons in 2249

Ironing 2282

Jewels 2286

Linen, attention to 2278

Packing 2279

Rules of conduct 2288

Recipe, bandoline, to make 2255

Blonde, to clean 2265

Brushes, to wash 2250

Combs, to clean 2251

Crape, to make old look like new 2277

Essence of lemon, use of 2274

Flowers, to preserve cut 2289

to revive after packing 2290

Fruit-spots, to remove 2270

Furs, feathers, and woollens 2284

Grease-spots from cotton or woollen materials, to remove 2268

from silks or moires, to remove 2269

Hair, a good pomade for the 2253-4

Hair, a good wash for the 2253

to promote the growth of 2257

Lace collars, to clean 2266

Moths, preservatives against the ravages of 2285

Paint, to remove from silk cloth 2276

Pomatum, an excellent 2256

Ribbons or silk, to clean 2275

Scorched linen to restore 2283

Stains of syrup or preserved fruit, to remove 2273

To remove ink-spots 2271

Wax, to remove 2272

Lamb, as a sacrifice 744

Breast of, and green peas 744

stewed 745

Carving 761

Chops 746

Cutlets and spinach 747

Fore quarter, to carve a 764

to roast a 750

Fry 748

General observations on the 698-702

Hashed and broiled blade-bone of 749

Leg of, boiled 751

roast 752

Loin of, braised 753

Saddle of 754

Shoulder of 755

stuffed 756

Lamb's sweetbreads, larded 757

another way to dress 758

Lambswool, or lamasool 1227

Lamp-cleaning 2178,2311

Lamprey, the 256

Landlord and tenant, relations of 2700

Landrail or corn-crake 1033

Roast 1033

To carve 1063

Lard, to melt 625

Larding 828

Lark-pie 971

Larks, roast 972

Laundry, situation of, and necessary apparatus 2373-4

Maid, cleaning and washing utensils 2386

General duties of the 2372

Ironing 2393-6

Mangling and ironing 2387-9

Rinsing 2379

Soaking linen 2376

Sorting linen 2375

Starch, to make 2391-2

Starching 2390

Washing 2377-8

coloured muslins, &c 2380

flannels 2381

greasy cloths 2382

satin and silk ribbons 2384

silk handkerchiefs 2383

silks 2385

Laurel, or bay 180

Law, general remarks on 2694

Lead, and its preparations 2661

Leamington sauce 459

Lease, breaks in the 2711

Leases, general remarks on 2702-4

Leek, badge of the Welsh 134

Soup 133

Legacies 2751-4

Bequests, &c 2744-9

Legal memoranda 2694-2751

Lemon, anti venomous 455

Biscuits 1743

Blancmange 1442

Brandy 460

Cake 1764

Cheesecakes 1292

Cream 1443

(economical) 1444

Creams 1445

or custards 1446

Dumplings 1294

Essence of 2274

Fruit of the 405

Jelly 1447

Juice of the 456

Mincemeat 1293

Pudding, baked 1295-7

boiled 1298

plain 1299

Rind or peel 460

Sauce for boiled fowls 457

for sweet puddings 1358

Sponge 1448

Syrup 1822

Thyme 458

To pickle with the peel on 455

without the peel 456

Water ice 1557

White sauce for fowls or fricassees 458

Uses of the 1296

Wine 1823

Lemonade 1834

For invalids 1870

Most harmless of acids 1834

Nourishing 1871

Lentil, the 126

Lettuce, corrective properties of the 136

Varieties of the 1123

Lettuces, to dress 1123

Leveret, to dress a 1034

Liaison 461

Lightning, treatment after a person has been struck by 2677

Linen, attention to 2278

Scorched, to restore 2283

Soaking 2376

Sorting 2375

Liqueur Jelly 1449

Liver, and lemon sauce for poultry 462

And parsley sauce for poultry 463

Complaints and spasms 2644

Lobster, the 270

A la mode Française 273

Ancient mode of cooking the 275

Celerity of the 273

Curry (an entrée) 274

Cutlets (an entrée) 275

Hot 271

How it feeds 278

Local attachment of the 277

Patties (an entrée) 277

Potted 278

Salad 272

Sauce 464

Shell of the 272

Soup 195

To boil 270

To dress 276

Lumbago 2645

Luncheon cake 1765

Luncheons and suppers 2147-48

Lungs, respiration of 2453-6

Macaroni, as usually served with cheese course 1645-7

Manufacture of 135, 1301

Pudding, sweet 1301

Soup 135

Sweet dish of 1450

Macaroons 1744

Mace 371

Macedoine de fruits 1440

Mackerel, the 281

Baked 279

Boiled 280

Broiled 281

Fillets of 282

Garum 283

Pickled 283

To choose 281

Weight of the 279

Voracity of the 282

Maid-of-all-work, after breakfast 2344

dinner 2350-1

Bedrooms, attention to 2352

daily work in 2345

Before retiring to bed 2354

Breakfast, preparation for 2343

Cleaning hall 2342

Cooking dinner 2346

Early morning duties 2341

General duties 2340

routine 2353

Knife-cleaning 2351

Laying dinner-cloth 2347

Needlework, time for 2356

Waiting at table 2348-9

Washing 2355

Maigre, soup 136

Maître d'hôtel 465

butter 465

sauce (hot) 466

Maize 1721

Cobbett a cultivator of 1174

Or Indian wheat, boiled 1174

Malt wine 1824

Manchester pudding 1300

Mangling and ironing 2387-9

Mango chetney, Bengal recipe for making 392

Manna kroup pudding 1302

Qualities of 1302

Mansfield pudding 1303

Marble, to clean 2333-4

Marjoram, species of 173, 415

Marlborough pudding 1304

Marmalade, and vermicelli pudding 1305

Of Apricots 1522

Orange 1566-7

an easy way of making 1568

made with honey 1569

Quince 1586

Marrow, bones 635

Boiled 635

Dumplings 1306

Pudding, boiled or baked 1307

Mayonnaise 468

Measles 2547-59

Meat, action of salt on 607

Bad 605

Baking 665

Good 602

In season, January to December _pp_ 33-7

Modes of cooking 540-84

Pies, savoury jelly for 521

To buy economically 726

Meats, preserved 643

Medical memoranda 2689-93

Melon, description of the 1559

Introduced into England 1115

Uses of the 1559

Melons 1569

Meringues 1451

Military puddings 1308

Milk, and cream, separation of 1627

to keep in hot weather 1628

And suckling 2472-90

Excellence of 1627

General observations on 1608-14

Or cream, substitute for 1815

Qualities of 1628

Soup 137

Millet, Italian 1718

Pannicled 1733

Mince pies 1311

Minced collops 619

Mincemeat, to make 1309

Excellent 1310

Lemon 1293

Mint 469

Sauce 469

Vinegar 470

Mistress, after-dinner invitations 39

Charity and benevolence, duties of 14

Choice of acquaintances 6

Cleanliness indispensable to health 4

Conversation, trifling occurrences 9

Daily duties 22-6

Departure of guests 45-6

Dessert 37-8

Dinner announced 35

Domestics, engaging 17

giving characters to 20

obtaining 18

treatment of 19

yearly wages, table of 21

Mistress, dress and fashion 11

of the 13

Early rising 3

Etiquette of evening parties 40-3

the ball room 44

Evenings at home 48

Family dinner at home 47

Friendships should not be hastily formed 7

Good temper, cultivation of 10

Guests at dinner-table 36

Half-hour before dinner 34

Home virtues 5

Hospitality, excellence of 8

Household duties 1-2

House-hunting, locality, aspect, ventilation, rent 54

Housekeeping account-book 16

Introductions 51

Invitations for dinner 33

Letters of introduction 52-3

Marketing 15

Morning calls and visits 27-32

Purchasing of wearing apparel 12

Retiring for the night 49

Mock-turtle soup 172-3

Morello cherries, to preserve 1561

Moths, preservatives against 2285

Muffins 1727

Mulberries, preserved 1360

Mulberry, description of the 1360

Mullagatawny soup 174

Mullet, grey 284

Red 285

Muriatic acid 2651

Mushroom, the cultivated 473

Growth of the 476

How to distinguish the 472

Ketchup 472

Localities of the 1126

Nature of the 478

Powder 477

Sauce, brown 474

very rich and good 479

white 475-6

Varieties of the 1125

Mushrooms, baked 1124

Broiled 1125

Pickled 478

Stewed 1127

in gravy 1128

To dry 473

preserve 1126

procure 1127

Mustard 480

How to mix 480

Indian 480

Tartar 481

Mutton, baked minced 703

Breast of, boiled 704

(excellent way to cook a) 709

Broiled, and tomato sauce 710

Broth, quickly made 1873

to make 1872

Carving 759-63

China chilo 712

Mutton, chops, broiled 711

Collops 731

Curried 713

Cutlets, of cold 714

Italian 723

with mashed potatoes 732

Dormers 715

Fillet of, braised 707

Haricot 716-18

Hashed 719

Haunch of, roast 726

to carve a 759

Hodge-podge 720

Irish stew 721-2

Kidney, broiled 724

fried 725

Leg of, boiled 705

boned and stuffed 706

braised 708

roast 727

to carve a 760

Loin of, to carve a 761

roast 728

rolled 729

Neck of, boiled 730

ragoût of 736

roast 737

Pie 733-4

Pudding 735

Qualities of various 707

Saddle of, roast 738

to carve a 762

Shoulder of, roast 739

to carve a 763

Soup, good 175

Nasturtium, uses of the 482

Nasturtiums, pickled 482

Nature and art in nursing 2445-2452

Navet, description of the 1168

Nectar, Welsh 1830

Nectarines, preserved 1562

Needlework 2325

Negus, to make 1835

Nesselrode pudding 1313

Nitric acid 2650

Normandy pippins, stewed 1563

Notice to quit 2716

Noxious trades 2712

Noyeau cream 1452

Homemade 1825

Nurse, attention to children's dispositions 2401

Carrying an infant 2398

Convulsion fits 2406

Croup 2407

Dentition 2405

General duties of the 2402-4

Habits of cleanliness in children 2400

Hooping-cough 2408

Measles and scarlatina 2410-12

Miss Nightingale's remarks on children 2414-5

Worms 2409

Nursemaids, upper and under 2397

Nurse, Monthly, age of 2431

Nurse, Monthly, attention to cleanliness

in the patient's room 2433

Choice of a 2429

Doctor's instructions must be observed 2430

General duties of the 2432

Infant must not be exposed to light or cold too early 2434

Nurse, Sick, airing the bed 2425

Attention to food 2427

Bad smells must be removed 2422

Cleanliness, necessity of 2421

Diet suitable to the patient's taste 2428

Duties of the 2416

Necessity for pure air in the sick-room 2417

Night air injurious, a fallacy 2426

Opening of windows and doors 2418-9

Patient must not be waked 2424

Quiet in the patient's room 2423

Ventilation necessary in febrile cases 2402

Nurse, Wet, abstinence from improper food 2411

Age of the 2439

Diet of the 2442

General remarks on the 2435-8

Health and morality of the 2440

Spirits, wines, and narcotics to be avoided 2443

Nutmeg, the 378

Nuts, dish of 1599

hazel and filbert 1599

Olive and olive oil 506

Omelet, au Thon 1494

Aux confitures, or jam omelet 1460

Bachelor's 1462

Ham 1457

Kidney 1458

Plain, sweet 1459

Soufflé 1461

The Cure's p. 753

To make a plain 1456

Onion before the Christian era 139

History of the 485

Origin of the 1131

Properties of the 1130

Sauce, brown 485

or Soubise, French 483

white 484

Soup 138-9

Onions, burnt, for gravies 1130

Pickled 486-7

Spanish, baked 1129

pickled 527

stewed 1131

Open jam tart 1365

Opium and its preparations 2662

Orange, and cloves 1565

Brandy 1826

Cream 1463-4

Fritters 1465

Gravy 483

In Portugal, the 1565

Jelly 1454

Orange, jelly, moulded with slices of orange 1455

Marmalade 1566-7

an easy way of making 1568

made with honey 1569

Pudding, baked 1314

Salad 1571

Seville 1464

Tree, the first in France 1564

Uses of the 1314

Wine 1827

Oranges, a pretty dish of 1466

Compote of 1565

Iced 1564

To preserve 1570

Ox, the 176

Cheek, soup 176

stewed 638

Feet, or cowheel, fried 639

Tail, broiled 652

soup 177

Tails, stewed 610

Oxalic acid 2652

Oyster, and scallop 288

Excellence of the English 291

Fishery 289

Forcemeat 489

Ketchup 490

Patties 289

Sauce 492

Season 197

Soup 196-7

The edible 286

Oysters, fried 286

in batter 291

Pickled 491

Scalloped 287

Stewed 288

To keep 290

Paint, to remove from silk cloth 2276

Pan kail 140

Panada 420

Pancakes, French 1425

Richer 1468

To make 1467

Parsley, and butter 493

Fried 494

How used by the ancients 123, 493

Juice (for colouring various dishes) 495

To preserve through the winter 496

Parsnip, description of the 141, 1132

Soup 141

Parsnips, to boil 1132

Partridge, the 178,1039

Broiled 1035

Hashed, or salmi de perdrix 1038

Pie 1036

Potted 1037

Roast 1039

Soup 178

To carve a 1057

Paste, almond 1220

Common, for family pies 1207

French puff, or feuilletage 1208

Paste, medium puff 1206

Soyer's recipe for puff 1209

Very good puff 1205

Pastry, and puddings, general observations on 1175-9

Ramakins to serve with cheese course 1650

Sandwiches 1318

To ice or glaze 1334-5

Patties, chicken or fowl 928

Fried 896

Lobster 227

Oyster 289

Pavini cake 1771

Pea, origin of the 1133

Soup 144

green 142

winter, yellow 143

Sweet and heath or wood 1135

Varieties of the 143, 1134

Peas, green 1133

à la Française 1134

stewed 1135

Peach, and nectarine 1572

Description of the 1469

Fritters 1469

Peaches, compote of 1572

Preserved in brandy 1573

Pear 1574

Bon Chrétien 1576

Pears, à l'Allemande 1470

Baked 1574

Moulded 1471

Preserved 1575

Stewed 1576

Pepper, black 369

Long 399

Plant, growth of the 516

White 366

Perch, the 292

Boiled 292

Fried 293

Stewed with wine 294

Pestle and Mortar 421

Petites bouches 1319

Pheasant, the 1041

Broiled 1043

Cutlets 1040

Height of excellence in the 1043

Roast 1041

Brillat Savarin's recipe for 1042

Soup 179

To carve a 1059

Pickle, an excellent 497

Beetroot, to 369

Capsicums, to 385

Cucumbers, to 399

For tongues or beef 611

Gherkins, to 428

Indian (very superior) 451

Lemons, to 456

with the peel on 455

Mixed 471

Mushrooms, to 478

Nasturtiums, to 482

Onions, to 486-7

Spanish, to 527

Oysters, to 491

Red cabbage, to 493

Universal 533

Walnuts, to 534

Pickles of the Greeks and Romans 452

Keeping 451

Pie, apple, or tart 1233

Beef-steak 604

Chicken or fowl 929

Eel 253

Fish and oyster 257

Giblet 966

Grouse 1024

Lark 971

Mince 1311

Mutton 733-4

Partridge 1036

Pigeon 975

Pork, raised 835

little 836

Poultry or game, raised 1340

Rabbit 981

Sole or cod 322

Tench and eel 349

Veal 897

and ham 898

raised 1341

olive 895

Pig, Guinea 997

How roast pig was discovered 841

to silence a 812

Novel way of recovering a stolen 819

Sucking, to carve a 842

roast 841

to scald 840

The learned 840

Pig's cheeks, to dry 830

Face, collared 823

Fry, to dress 824

Liver 831

Pettitocs 832

Pigs, Austrian mode of herding 796

English mode of hunting and Indian sticking 800

How pastured and fed formerly 805

Pigeon, the 974

Barb 976

Breeding 974

Carrier 974

Fantail 976

House or dovecot, aspect of 974

Jacobin 976

Necessity of cleanliness in the 974

Nun 975

Owl 976

Pie 975

Pouter 973

Rock 976

Runt 975

To carve a 1003

Trumpeter 975

Tumbler 975

Turbit 976

Wood or wild 975

Pigeons, broiled 973

Roast 974

Stewed 970

Pike, the 293

Baked 296

Boiled 295

Pineapple 1472, 1478

Chips 1577

Fritters 1472

In Heathendom 1578

Preserved 1578

for present use 1579

Pippins, stewed, Normandy 1563

Plaice, the 298

Fried 297

Stewed 298

Plate-cleaning 2317-18

Plover, description of the 1044

To carve a 1066

dress a 1044

Plovers' eggs 1626

Plum, an excellent pudding 1325

Cake, common 1768

nice 1769

Jam 1580

Pudding, baked 1324

Pudding sauce 499

Tart 1331

Plums 1330

French, box of 1600

stewed 1583

Cultivation of 1582

Origin of the names of 1580

Preserved 1581

To preserve dry 1582

Poisonous food 2665

Mushrooms 2666

Poisons 2647

Calomel 2658

Copper 2659

Emetic tartar 2656

Lead, and its preparations 2661

Opium and its preparations 2662

Symptoms of having inhaled strong fumes of smelling salts 2655

swallowed 2618

alkalis 2654

arsenic 2656

corrosive sublimate 2657

muriatic acid 2651

nitric acid 2650

oxalic acid 2652

prussic acid 2653

sulphuric acid 2649

Syrup of poppies and Godfrey's cordial 2663

Treatment after taking henbane hemlock, nightshade, or foxglove 2664

Polish tartlets 1320

Pomatum, an excellent 2256

Pork, carving 842

Cheese 799

Cutlets 796

Cutlets or chops 797-8

Griskin of, roast 827

Hashed 801

Leg of, boiled 826

roast 800

to carve a 844

Loin of, roast 829

Pickled, to boil 834

Pies 835

little, raised 836

Sausages, to make 837

To pickle 833

Portable soup 180

Potato, the 147

Analysis of 1138

As an article of food 1148

Bread 1141

Fritters 1474

Patty 1332

Properties of the 1137

Pudding 1333

Qualities of the 1147

Rissoles 1147

Salad 1154

Snow 1148

Soup 145-6-7

Starch 1139

Sugar 1136

Uses of the 1140

Varieties of the 1146

Potatoes, à la maître d'hôtel 1144

Baked 1136

Fried, French fashion 1142

German way of cooking 1143

How to use cold 1141

Mashed 1145

Preserving 1143

Purée de pommes de terre 1146

To boil 1137

in their jackets 1138

new 1139

To steam 1140

Potted beef 642-3

Chicken or fowl 930

Ham 815

Hare 1028

Partridge 1037

Shrimps 312

Veal 899

Poulet, à la Marengo 949

Aux cressons 964

Poultry, in season, January to December _pp_. 33-7

Pound cake 1770

Pounded cheese 1648

Prawn, the 198

Soup 198

Prawns or shrimps, buttered 313

To boil 299

To dress 300

Prescriptions, general remarks on 2580

Blister, an ordinary 2598

Clyster 2582

Draught 2581

common black 2587

Drugs, list of, necessary to carry out all instructions 2579

Liniment 2583

Lotion 2584

Goulard 2585

Opodeldoc 2586

Mixtures, aperient 2588

fever 2589

Pills 2592

compound iron 2591

myrrh and aloes 2590

Poultice 2604

Abernethy's plan for

making a bread-and-water 2595

linseed meal 2596

mustard 2597

Powders 2593

Preserved, and dried greengages 1553

Cherries in syrup 1529

Damsons 1539

or any other kind of plums 1540

Ginger 1432

Greengages in syrup 1554

Morello cherries 1561

Mulberries 1560

Nectarines 1562

Oranges 1570

Peaches in brandy 1573

Pineapple 1578

Plums 1581

Pumpkin 1584

Strawberries in wine 1595

whole 1596

Preserves, general observations on 1495, 1507

Primitive ages, simplicity of the 63-4

Prince of Wales soup 148

Property law 2696-8

Prussic acid 2653

Ptarmigan, or white grouse 1045

To carve a 1064

To dress a 1045

Pudding, Alma 1237

Almond, baked 1221

small 1222

Apple, baked, very good 1231

economical 1229

rich 1228

boiled 1232

iced 1290

rich sweet 1230

Apricot, baked 1238

Arrowroot, baked or boiled 1249

Asparagus 1089

Aunt Nelly's 1224

Bachelor's 1241

Bakewell 1242-3

Baroness 1244

Batter, baked 1246

with dried or fresh fruit 1247

boiled 1248

Beefsteak and kidney 605

baked 600

Bread, baked 1250

boiled 1252

brown 1253

Bread, miniature 1254

very plain 1251

Bread-and-butter, baked 1255

Cabinet, or chancellor's 1256

plain, or boiled bread-and-butter 1257

Canary 1258

Carrot, baked or boiled 1259

Christmas, for children, plain 1327

plum 1328

Cold 1262

College 1263

Currant, black or red 1266

boiled 1265

Custard, baked 1268

boiled 1269

Damson 1271

Delhi 1272

Empress 1273

Exeter 1274

Fig 1275

Staffordshire recipe 1276

Folkestone pudding pies 1277

German 1279

or Dampfnudeln 1280

Ginger 1281

Golden 1282

Gooseberry, baked 1283

boiled 1284

Half-pay 1286

Herodotus 1287

Hunter's 1288

Iced 1289

Lemon, baked 1295-7

boiled 1298

plain 1299

Macaroni, sweet 1301

Manchester 1300

Manna kroup 1302

Mansfield 1303

Marlborough 1304

Marmalade and vermicelli 1305

Marrow, boiled or baked 1307

Military 1308

Monday's 1312

Mutton 735

Nesselrode 1313

Orange, baked 1314

batter 1249

Paradise 1322

Pease 1323

Plum, an excellent 1325

baked 1324

fresh fruit 1330

Potato 1333

Pound, plum 1329

an unrivalled 1326

Quickly made 1366

Raisin, baked 1336

boiled 1337

Rhubarb, boiled 1338

Rice, baked 1342

more economical 1343

boiled with dried and fresh fruit 1345-6

French, or gâteau de riz 1352

ground, boiled or baked 1353

iced 1354

miniature 1355

plain, boiled 1344

Roly-poly jam 1291

Royal Coburg 1260

Sago 1367

Semolina, baked 1369

Somersetshire 1374

Suet, to serve with roast meat 1375

Tapioca 1370

Treacle, rolled 1372

Toad-in-the-hole 672

of cold meat 743

Vermicelli 1377

Vicarage 1378

West Indian 1382

Yorkshire 1384

Puddings and pastry, directions for making 1180, 1204

general observations on 1175-1179

Puits d'amour, or puff-paste rings 1321

Pumpkin, preserved 1584

Punch 1839

To make hot 1839

Purchasing a house 2695-98

Quadrupeds, general observations on 585, 597

Quail, description of the 1046

To carve a 1065

To dress a 1046

Queen-cakes 1773

Quenelles à tortue 189

Veal 422

Quince, the 1233

Jelly 1585

Marmalade 1586

Quin's sauce 500

Rabbit, à la minute 980

Angora 985

Boiled 977

Common wild 978

Curried 978

Fecundity of the 981

Fried 979

Habitat of the 977

Hare 985

Himalaya 985

House 982

Hutch 983

Pie 981

Ragoût of, or hare 982

Roast or baked 983

Soup 181

Stewed 984

in milk 1874

larded 985

To carve a 1004

Varieties of the 979

Rabbits, fancy 984

Radish, varieties of the 1152

Raised pie, of poultry or game 1340

Pork 835-6

Veal and ham 1841

Raisin, the 1327

Raisins, cheese 1587

Grape 1324

Pudding, baked 1336

boiled 1337

Ramakins, pastry 1650

To serve with cheese course 1649

Raspberry, and currant salad 1592

tart 1267

Cream 1175

Jam 1588

Jelly 1589

Vinegar 1828

Raspberries, red and white 1267

Ratafias 1745

Ravigotte, a French salad sauce 501

Reading sauce 502

Rearing by hand 2497-8

Rearing, management, and diseases of infancy and childhood 2415-2577

Receipts 2730

Regency soup 182

Rémoulade, or French salad dressing 503

Rent, recovery of 2719-22

Rhubarb, and orange jam 1591

Description of 1339

Jam 1590

Pudding, boiled 1338

Tart 1339

Wine 1829

Ribbons, or silk, to clean 2275

Rice, and apples 1400

Biscuits or cakes 1746

Blancmange 1476

Boiled for curries 1347

Bread 1720

Buttered 1349

Cake 1772

Casserole of, savoury 1350

sweet 1351

Croquettes 1477

Esteemed by the ancients 1349

Fritters 1478

Ground 1746

boiled 1353

Iced 1354

Indian, origin of 150

Milk 1875

Paddy 1347

Pudding, baked 1342

more economical 1343

boiled 1345

plain 1344

with dried or fresh fruit 1346

French, or gâteau de riz 1352

Miniature 1355

Qualities of 1342

Snowballs 1479

Soufflé 1480

Soup 150-1

To boil for curries 1348

Varieties of 1345

Ringworm, cure for 2667

Alterative powders for 2668

Rinsing 2379

Rissoles, beef 465

Roach, the 243

Roasting, age of 65

Memoranda in 657

Rock biscuits 1747

Rolls, excellent 1723

Fluted 1317

Hot 1724

Meat, or sausage 1373

Roux, brown, for thickening sauces 525

White, 526

Rusks, Italian 1733

To make 1734

Sage 427

And onion stuffing 501

Sago, alimentary properties of 1367

How procured 152

Pudding 1367

Sauce for sweet puddings 1368

Soup 152

Salad, a poetic recipe for 508

Boiled 1151

Chicken 931

Dressing 506-8

French 503

Grouse 1026

Lobster 272

Orange 1571

Potato 1154

Scarcity of, in England 505

Summer 1152

Winter 1153

Salads 1153

Salmi de perdrix, or hashed partridge 1038

Salmon, à la Genevese 307

And caper sauce 302

Aversion of the 309

Boiled 301

Collared 303

Crimped 304

Curried 305

Cutlets 306

Growth of the 305

Habitat of the 303

Migratory habits of the 302

Pickled 308

Potted 309

To carve _p._ 175

choose 301

cure 308

Tribe 304

Salsify, description of 1149

To dress 1149

Salt, action of on meat 607

Common 403

Fish 233

Meat, Soyer's recipe for preserving the gravy in 609

Sandwiches, of cheese 1611

Pastry 1318

Toast 1877

Victoria 1491

Sauce, à l'Aurore 511

A la matelote 512

Allemande, or German sauce 509

Anchovy, for fish 362

Sauce, apple, brown 364

for geese or pork 363

Aristocratique 510

Arrowroot, for puddings 1356

Asparagus 365

Béchamel, or French white sauce 367

maigre 368

Benton 370

Beurre noir, or browned butter, a French sauce 374

Bread 371-2

Browning for 373

Butter, melted 376-7

made with milk 380

maitre d'hôtel 465

thickened 379

Camp vinegar 381

Caper, for boiled mutton 382

for fish 383

a substitute for 384

Celery, for boiled turkey, poultry, &c. 387

a more simple recipe 388

Cherry, for sweet puddings 1357

Chestnut, brown 391

for turkey or fowls 390

Chili vinegar 393

Christopher North's, for game or meat 394

Consommé, or white stock for 395

Crab, for fish 396

Cream, for fish or white dishes 397

Cucumber 398

white 400

Custard, for sweet puddings or tart 404

Dutch, for fish 405

green, or Hollandaise verte 406

Egg, for salt fish 409

Epicurean 410

Espagnole, or brown Spanish 411

Fennel, for mackerel 412

Fish 413

For boiled puddings 514

steaks 516

wildfowl 519

Genevese, for salmon, trout, &c. 427

Gooseberry, for boiled mackerel 429

Green, for green geese or ducklings 431

Horseradish 447

Hot spice 524

Indian chetney 452

Italian, brown 453

white 454

Leamington 459

Lemon, for boiled fowls 457

for fowls and fricassees, white 458

for sweet puddings 1358

Liaison of eggs for thickening 461

Liver and lemon, for poultry 462

parsley 463

Lobster 464

Maigre maître d'hôtel (hot) 467

Maître d'hôtel (hot) 466

Mango chetney (Bengal recipe) 392

Mayonnaise 468

Melted butter 376-8

Mint 469

Mushroom, a very rich and good 479

brown 474

ketchup 472

white 475-6

Onion, brown 485

French, or Soubise 483

white 484

Oyster 492

Parsley and butter 493

Piquante 513

Plum-pudding 499

Quin's (an excellent fish-sauce) 500

Ravigotte 501

Reading 502

Robert 515

Sago, for sweet puddings 1368

Shrimp 522

Soyer's, for plum-puddings 1359

Store, or Cherokee 528

Sweet, for puddings 1360

venison 518

Thickening for 525-6

Tomato 529-32

Tournée 517

Vanilla custard 1361

Wine, excellent for puddings 1362

for puddings 1364

or brandy 1363

white 537-9

Sauces and gravies, in the Middle Ages 433

Manufacture of 510

Pickles, gravies, and forcemeats, remarks on 354, 361

Saucer-cakes, for tea 1774

Sausage, meat cakes 839

Meat stuffing 520

Or meat rolls 1373

Sausages, beef 662

Pork, fried 838

to make 837

Veal 904

Savory 446

Savoury jelly for meat pies 521

Savoy, the 140

Biscuits or cakes 1748

Cake 1782

Scarlatina, or scarlet fever 2560-3

Scotch, collops 870

white 871

Eggs 1666

Rarebit, or toasted cheese 1651

Shortbread 1780

Woodcock 1653

Scrap cakes 1779

Scratches 2669

Sea-bream, the 310

baked 310

Mr. Yarrell's recipe 310

Kale, description of 1150

To boil 1150

Seed, biscuits 1749

Cake, common 1775

very good 1776

Semolina, pudding, baked 1369

Qualities of 153

Soup 153

Uses of 1369

Shad, the 311

To dress 311

Shalot, or Eschalot 410

Sheep, the 175

General observations on the 678, 697

Poets on the 730

Sheep's brains, en matelote 740

Feet, or trotters 741

Head, to dress 742

singed 742

Shepherd, the Ettrick 739

The Good 705

Shepherds and their flocks 710

Sherry 1416

Pale 1426

Shortbread, Scotch 1780

Shrimp, the 313

Sauce 522

Shrimps, or prawns, buttered 313

to boil 299

Potted 312

Sick-rooms, caution in visiting 2692

Sirloin, origin of the word 659

Skate, the 315

Boiled 314

Crimped 315

Small, fried 317

Species of 317

To choose 315

With caper sauce (à la Française) 316

Smelt, the 319

Odour of the 318

Smelts, to bake 318

To fry 319

Snipe, description of the 1047

Snipes, to carve 1060

To dress 1047

Snow cake 1777-8

Eggs, or oeufs à la neige 1482

Snowballs, apple 1235

Rice 1479

Soda, biscuits 1751

Bread 1722

Cake 1781

Carbonate of 1765

Sole, the 320

Flavour of the 324

Or cod pie 322

Soles, a favourite dish of the ancient Greeks 323

Baked 320

Boiled 321

or fried, to carve _p._ 175

Filleted, à l'Italienne 324

Fricasseed 325

Fried 327

filleted 326

How caught 325

To choose 320

With cream sauce 323

mushrooms 328

Sorrel 131

Qualities of 431

Soufflé, apple 1402

Chocolate 1427

Omelette 1461

Rice 1480

To make a 1481

Soufflés, general observations on 1388

Soup, à la cantatrice 119

Crecy 126

Flamande 129-30

Julienne 131

Reine 183-4

Solferino 154

Almond 110

Apple 111

Artichoke, Jerusalem 112

Asparagus 113-14

Baked 115

Barley 116

Bread 117

Brilla 166

Broth and bouillon, general remarks on 91-5

Cabbage 118

Calf's head 167

Carrot 120-1

Celery 122

Chantilly 123

Chemistry and economy of making 96, 103

Chestnut, Spanish 124

Cock-a Leekie 134

Cocoa-nut 125

Crayfish 193

Cucumber 127

Eel 194

Egg 128

Family, a good 190

Fish, stock 192

General directions for making 88

Giblet 168

Gravy 169

Hare 170

Hessian 171

Hodge-podge 191

In season, January to December _pp._ 57, 104

Kale brose 132

Leek 133

Lobster 195

Macaroni 135

Maigre 136

Making, the chemistry of 96-103

Milk 137

Mock-turtle 172-3

Mutton, good 175

Ox-cheek 176

Ox-tail 177

Oyster 196-7

Pan kail 140

Parsnip 141

Partridge 178

Pea, green 144

inexpensive 142

winter, yellow 143

Pheasant 179

Portable 180

Potage printanier 149

Potato 145-7

Prawn 198

Prince of Wales 148

Rabbit 181

Regency 182

Rice 150-1

Sago 152

Seasonings for 90

Semolina 153

Spanish chestnut 124

Spinach 155

Spring 149

Stew 186-7

of salt meat 185

Tapioca 156

Turkey 188

Turnip 157

Turtle 189

Useful for benevolent purposes 165

Vegetable 159-161

marrow 158

Vermicelli 162-3

White 164

Sow, Berkshire 781

Chinese 785

Cumberland 784

Essex 782

Price of, in Africa 816

Yorkshire 783

Soy 497

Soyer's recipe for goose stuffing 505

Spanish onions pickled 527

Spiced beef 665

Spinach, description of 1156

Dressed with cream, à la Française 1156

French mode of dressing 1157

Green, for colouring dishes 523

Soup 155

To boil, English mode 1155

Varieties of 155, 1155

Sponge cake 1783

Small, to make 1785

Lemon 1448

Sprains 2671

Sprat, the 331

Sprats 329

Dried 331

Fried in batter 330

Sprouts 1096

Boiled, Brussels 1096

To boil young greens, or 1097

Stables and coach-house 2204

Heat of 2205

Stains of syrup, or preserved fruits,

to remove 2273

Stalls 2207

Stammering 2673

Cure for 2672

Stamp duties 2742

Starch, to make 2391-2

Starching 2390

Stew soup 185-7

Stilton cheese 1639

Stock, browning for 108

Stock, cow-heel 1412

Economical 106

For gravies, general 432

For jelly 1411

Medium 105

Rich strong 104

To clarify 109

White 107

Stomach, digestion 2457-9

Stone cream 1483

Store sauce, or Cherokee 528

Strawberry, jam 1594

Jelly 1484

Name of, among the Greeks 1381

Origin of the name 1365

Strawberries, and cream 1593

Dish of 1606

To preserve whole 1596

in wine 1595

Stuffing, for geese, ducks, pork, &c 504

Sausage meat for turkey 520

Soyer's recipe for 505

Sturgeon, the 332

Baked 332

Estimate of, by the ancients 333

Roast 333

Stye in the eye 2630

Substitute for milk and cream 1815

Sucking-pig, to carve 842

To roast 841

scald 840

Suffocation, apparent 2674

Carbonic acid gas, choke-damp of mines 2675

Sugar, and beetroot 1211

Cane 1334

French 1211

Icing for cakes 1736

Introduction of 1336

Potato 1136

Qualities of 1212

To boil to caramel 1514

Sulphuric acid 2649

Sultana grape 1326

Suppers 2139-41

Sweetbreads, baked 906

Fried 907

Stewed 908

Sweet dishes, general observations on 1385-8

Swine, flesh of, in hot climates 835

Swineherds of antiquity 836

Saxon 838

Swiss cream 1485

Syllabub, to make 1486

Whipped 1493

Syrup, for compotes, to make 1512

Lemon 1822

Of poppies 2663

To clarify 1513

Tails, strange 652

Tapioca pudding 1370

Soup 156

Wholesomeness of 156, 1370

Tart, apple creamed 1234

Apricot 1239

Barberry, 1245

Cherry 1261

Damson 1270

Gooseberry 1285

Plum 1331

Raspberry and currant 1267

Rhubarb 1339

Strawberry, or any other kind

of preserve, open 1365

Tartlets 1371

Polish 1320

Tarragon 503

Taxes 2714

Tea 1814

And coffee 1813

Miss Nightingale's opinion on the use of 1864

To make 1814

Teacakes 1786

To toast 1787

Teal, to carve 1067

To roast a 1048

Teething 2510-18

Tenancy, by sufferance 2701

General remarks on 2717

Tench, the 334

And eel-pie 349

Matelote of 334

Singular quality in the 335

Stewed with wine 335

Terms used in cookery, French 87

Thrush and its treatment 2523-37

Thyme 166

Tipsy-cake 1487

an easy way of making 1488

Toad-in-the-hole 672

of cold meat 743

Toast, and water, to make 1876

Sandwiches 1877

Tea-cakes, to 1787

To make dry 1725

hot buttered 1726

Toffee, Everton, to make 1597

Tomato, analysis of the 1159

Extended cultivation of the 1160

Immense importance in cookery 1153

Sauce 529

for keeping 530-2

Stewed 1159-60

Uses of the 629, 528, 2690

Tomatoes, baked, excellent 1158

Tongue, boiled 673

Pickle for 641

To cure 674-5

To pickle and dress to eat cold 676

Tongues of animals 675

Toothache, cure for the 2678-9

Tourte apple or cake 1236

Treacle, or molasses, description of 1224

Pudding, rolled 1372

Trifle, apple 1404

Gooseberry 1434

Indian 1436

To make a 1489

Tripe, to dress 677

Trout, the 336

Stewed 336

Truffle, the common 1161

Impossibility of regular culture of the 1162

Uses of the 1164

Truffles, à l' Italienne 1164

Au naturel 1161

Italian mode of dressing 1163

To dress with champagne 1162

Where found 1163

Turbot, the 333

À la crême 341

Ancient Romans' estimate of the 340

Au gratin 342

Boiled 337

Fillet of, baked 339

a l'Italienne 340

Garnish for, or other large fish 338

To carve a _p_. 175

To choose 338

Turkey, boiled 986

Croquettes of 987

Difficult to rear the 188

Disposition of the 988

English 990

Feathers of the 991

Fricasseed 988

Habits of the 988

Hashed 989

Hunting 989

Native of America 986

Or fowl, to bone without opening 992-4

Poults, roast 991

Roast 990

Stuffing for 520

Soup 188

To carve a roast 1005

Wild 987

Turnip greens boiled 1169

Or the French navet 1168

Qualities of the 1167

Soup 157

Uses of the 1165

Whence introduced 157

Turnips, boiled 1165

German mode of cooking 1167

In white sauce 1168

Mashed 1166

Turnovers, fruit 1278

Turtle, mock 172-3

Soup, cost of 189

The green 189

Valet, cleaning clothes 2239

Duties of the 2234-8, 2242

Polish for boots 2240-1

Vanilla cream 1490

Custard sauce 1361

Vanille or Vanilla 1490

Veal, a la bourgeoise 869

And ham pie 898

Baked 856

Breast of, roast 857

stewed and peas 858

to carve 912

Cake 859

Collops 879

Scotch 870

Veal, collops, Scotch, white 871

Colour of 861

Curried 865

Cutlets 866

à la Maintenon 868

broiled 867

Dinner, a very 897

Fillet of, au Béchamel 883

roast 872

stewed 873

to carve a 914

Frenchman's opinion of 911

Fricandeau of 874-5

Knuckle of, ragoût 884

stewed 885

to carve a 915

Loin of au Daube 888

au Béchamel 887

roast 886

to carve 916

Manner of cutting up 854

Minced 891-892

and macaroni 891

Neck of, braised 893

roast 894

Olive pie 895

Patties, fried 896

Pie 897

Potted 899

Quenelles 422

Ragoût of, cold 900

Rissoles 901

Rolls 902

Sausages 904

Season and choice of 908

Shoulder of 903

Stewed 905

tendons de veau 909-10

Tète de veau en tortue 911

Vegetable, a variety of the goard 158

Fried 1171

Marrow, a tropical plant 1171

boiled 1170

in white sauce 1173

Soup 158, 159-61

Vegetables, acetarious 1151

And herbs, various 89

Cut for soups 1172

General observations on 1069, 1079

Reduced to purée 1166

In season, January to December _pp_. 33-7

Venison 1049

Antiquity of, as food 444

Hashed 1050

Haunch of, roast 1049

Sauce for 518

Stewed 1051

The new 1051

To carve 1061

Ventilation, necessity of, in rooms lighted with gas 2693

of stables 2206

Vermicelli 162, 1377

Pudding 1377

Soup 162-3

Vicarage pudding 1378

Victoria sandwiches 1491

Vinegar, camp. 381

Cayenne 385

Celery 389

Chili 393

Cucumber 401

Gooseberry 1820

Horseradish 418

Mint 470

Raspberry 1828

Use of, by the Romans 451

Vol-au-vent, an entrée 1379

Of fresh strawberries with whipped cream 1381

Sweet, with fresh fruit 1380

Wafers, Geneva 1431

Walnut, the 536

Ketchup 535-6

Walnuts, pickled 534

Properties of the 1599

To have fresh throughout the season 1607

Warts 2680

Washing 2377-8

Coloured muslins, &c. 2380

Flannels 2381

Greasy cloths 2382

Satin and silk ribbons 2384

Silks 2385

Water, rate 2715

Souchy 352-3

Supply of in Rome 1216

Warm 2691

What the ancients thought of 1214

Wax, to remove 2272

Welsh, nectar 1830

Rarebit, or toasted cheese 1652

West-Indian pudding 1382

Wheat, diseases of 1779

Egyptian or mummy 1783

Polish and Pomeranian 1722

Red varieties of 1719

Wheatear, the 996

Wheatears, to dress 996

Whipped, cream 1492

Syllabubs 1493

Whisky cordial 1840

Whitebait 348

To dress 348

Whiting, the 343

Au gratin, or baked 346

Aux fines herbes 347

Buckhorn 344

Boiled 343

Broiled 344

Fried 345

Pout and pollack 347

To carve a _p_. 176

choose 343

Whitlow, to cure a 2681

Widgeon, to carve a 1068

Roast 1052

Will, attestation of a 2757

Advice in making a 2756

Witnesses to a 2746, 2758

Wills 2732-38

Form of 2740-1

Wine, cowslip 1817

Elder 1818

Ginger 1819

Gooseberry, effervescing 1821

Lemon 1823

Malt 1824

Orange 1827

Rhubarb 1829

To mull 1838

Wire-basket 494

Witnesses 2739-51

Woodcock, description of the 1053

Scotch 1653

To carve a 1062

Woodcock, to roast a 1053

Woollen manufactures 737

Woollens 2284

Worms 2409

Wounds 2682

Incised, or cuts 2683, 2686

Lacerated or torn 2684, 2687

Punctured or penetrating 2685, 2688

Yeast 1383

Cake, nice 1788

Dumplings 1383

Kirkleatham 1717

To make, for bread 1716

Yorkshire pudding 1384

ENGRAVINGS.

Almond and blossom 110

Puddings 1222

Almonds and raisins 1598

Anchovy 226

Apple, and blossom 1226

Compote of 1515

Jelly stuck with almonds 1395

Apples, dish of 1598

Arrowroot 387

Artichoke, cardoon 1080

Jerusalem 1084

Artichokes 1080

Asparagus 114

On toast 1087

Tongs 1087

Bacon, boiled 804

For larding, and needles 828

Bain Marie 430

Bantams, black 939

Feather-legged 958

Barbel 229

Barberry 1245

Barley 116

Basil 417

Basin, pudding 1200

Basket, wire 494

Bay, the 512

Bean, broad 1092

French 1151

Haricot 1120

Scarlet runner 1090

Beef, aitchbone of 677

Brisket of, to carve a 677

Collared 617

Ribs of, to carve a 677

Round of, to carve a 677

Beef, side of, showing the several joints 595

Sirloin of 659

" to carve a 677

Steak pie 604

Tongue 675

" to carve a 677

Beetroot 1094

Birds 917

Blackcock 1019

Roast 1019

" to carve a 1054

Blacking-brush box 2342

Blancmange 1409

Mould for 1408, 1442

Boar, Westphalian 787

Bread, &c. 1658

Loaf of, cottage 1718

Tin 1718

Brill, the 230

Brocoli 1095

Boiled 1095

Broom, carpet 2293

Long hair 2306

Brush, banister 2302

Cornice 2327

Crumb 2321

Dusting 2327

Furniture 2310

Plate 2317

Scrubbing 2306

Staircase 2302

Stove 2294

Buns 1731

Butler's tray and stand 2315

Butter, dish 1632

Dish of, rolled 1634

Cabbage, seeding 118

Cake-moulds 1756,1761,1772

Calf, side of, showing the several joints 854

Calf's-head 877

Half a 877

To carve a 913

Calves 845

Sweetbreads of 906

Caper, the 383

Capercalzie, the 1026

Capsicum, the 362

Carp, the 242

Carpet brooms 2293

Carrots 1100

Cauliflower, the 1104

Boiled 1104

Celery 441

In glass 1107

Char, the 243

Charlotte aux pommes 1418

Cheese glass 1640

Hot-water dish for 1651

Stilton 1639

Cherry 1261

Chervil 1151

Chestnut 124

Chocolate, box of 1598

Milk 1807

Christmas pudding, &c. 1175

Chub, the 243

Cinnamon 524

Citron, the 1436

Claret-cup 1831

Clove, the 367

Coal, sections of 73

Cocoa-bean 1815

Nut and blossom 125

" palm 125

Cod, the 231

Cod's head and shoulders, to carve 174

Coffee 1811

Colander, ancient 68

Modern 68

Coriander 174

Cork, with wooden top 446

Cow and bull, Alderney 592

Galloway 593

Long-horn 591

Short-horn 590

Crab, the 245

Crayfish 193

Cream-mould 1430

Crumpets 1728

Cucumber, the 402,1111

Slice 1152

Sliced 1111

Currants 1266

Zante 1264

Custards, in glasses 1423

Cygnet 998

Dace, the 243

Damson, the 1270

Deer, the 444

Eland, bull and cow 1051

Fallow, buck and doe 1050

Roebuck 1051

The stag and hind 1051

Dessert 1495

Dishes 1598

Dish, baking 551

Pie 1190

Sussex pudding 695

Dripping-pan, ancient 68

Modern 68

And basting-ladle 580

Duck, Aylesbury 935

Bowbill 936

Buenos Ayres 933

Call 937

Roast 934

" to carve a 999

Rouen 934

Wild 1022

" roast 1022

" " to carve a 1055

Eel, the 249

Egg poacher, tin 1663

Stand for breakfast-table 1656

Eggs, basket of 1667

Comparative sizes of 1665

Fried on bacon 1659

Poached, on toast 1663

Elder-berries 1818

Endive 169

Ewe, heath 690

Leicester 682

Romney-Marsh 691

South-Down 687

Fennel 412

Figs, compote of 1541

Fish 199

Flounders 259

Flowers and fruit 61, 103, 584, 925

Fowl, black bantams 939

Black Spanish 962

Boiled 938

" to carve a 1000

Cochin-China 942

Dorking 940

Feather-legged bantams 958

Game 938

Guinea 970

Pencilled Hamburgs 965

Roast 952

" to carve a 1001

Sebright bantams 961

Spangled Polands 941

Speckled Hamburgs 959

Sultans 963

Fritter mould, star 1473

Scroll 1474

Fruit, dish of, mixed 1598

Dish of, mixed summer 1598

Game 1006

Garlic 392

Gherkins 428

Ginger 407

Gingerbread 1760

Glass measure, graduated 77

Goose, Emden 968

Roast 1002

" to carve a 1002

Toulouse 969

Gooseberry 429

Grape, raisin 1324

Sultana 1326

Gridiron, ancient 68

Modern 68

Revolving 569

Grouse, red 1025

Roast 1025

" to carve a 1058

Gudgeon, the 261

Gurnet, the 262

Haddock, the 263

Ham, boiled 811

To carve 843

Hare, the common 170, 1027

Roast 1027

" to carve a 1056

Herring, the 268

Horseradish 447

Hotplate 568

Housemaid's box 2294

Ice-pail and spattle 1290

Ices, dish of 1556

Jack-bottle 580

Jam-pot 1532

Jar-potting 642

Jellies, &c 1385

Jelly, bag 1411

Mould 1411, 1416

" oval 1449

Moulded with cherries 1440

Of two colours 1441

Open with whipped cream 1453

John Dory 248

Kettle, glaze 430

Fish 225

Gravy 432

Kidneys 724

Knife-cleaning machine 5123

Lamb, fore-quarter of 750

" " to carve a 764

Leg of 752

Loin of 753

Ribs of 754

Saddle of 754

Side of 701

Lamprey, the 256

Landrail, the 1033

Leaf in puff paste 1245

Pastry 1492

Leeks 134

Lemon, the 405, 1296

Cream mould 1443

Dumplings 1294

Lentil, the 126

Lettuce, the 136

Lobster, the 270

Macaroni 135

Macaroons 1744

Mace 371

Mackerel, the 281

Maize, ear of 1721

Plant 1721

Marjoram 415

Marrow-bones 635

Milking cow 1608

Millet, Italian 1718

Panicled 1733

Mince pies 1311

Mint 469

Mould, baked pudding or cake 1329

Blancmange 1408, 1442

Boiled pudding 1196-8

Cake 1756, 1764, 1772

Cream 1430

For Christmas plum-pudding 1328

For an open tart 1365

Iced pudding 1289

Jelly 1411, 1416

" oval 1449

Lemon cream 1443

Open 1454, 1463

Raised pie, closed and open 1190

Raspberry cream 1475

Vanilla cream 1490

Muffins 1727

Mulberry, the 1560

Mullet, grey 284

Striped red 285

Mushroom, the 473

Mushrooms 1125

Broiled 1125

Mustard 450

Mutton, cutlets 732

Haunch of 726

" to carve a 759

Leg of 727

" to carve a 760

Loin of 728

" to carve a 761

Neck of 737

Saddle of 738

" to carve a 762

Side of, showing the several joints 695

Shoulder of 739

" to carve a 763

Nasturtiums 482

Nutmeg, the 378

Nuts, dish of 1598

Olive, the 506

Omelet 1456

Pan 1458

Onion, the 139

Orange, the 1314

Oranges, compote of 1565

Oyster, edible 286

Pail, house 2327

Pancakes 1467

Parsley 493

Parsnip, the 1132

Partridge, the 1039

Roast 1039

" to carve a 1057

Baste, board and rolling-pin 1186

Cutter and corner-cutter 1189

Ornamental cutter 1189

Pincers and jagger 1186

Patty-pans, plain and fluted 1190

Pea, the 143

Peach, the 1469

Pear, bon Chrétien 1576

Pears, stewed 1576

Peas, green 1135

Pepper, black 369

Long 399

Perch, the 292

Pestle and Mortar 421

Pheasant, the 1041

Roast 1041

" to carve a 1059

Pickle, Indian 551

Pie, raised 1340

Pig, Guinea 997

Roast, sucking 841

" " to carve a 842

Pig's face 823

Pigs 765

Pigeon, barb 976

Blue rock 976

Carrier 974

Fantail 976

Jacobin 976

Nun 975

Owl 976

Pouter 973

Roast 974

Runt 975

To carve a 1003

Trumpeter 975

Tumbler 975

Turbit 976

Wood 975

Pike, the 295

Pimento 438

Plaice, the 298

Plover, the 1044

Plum, the 1330

Pork, fore loin of 829

Griskin of 827

Hind loin of 829

Leg of, to carve a 844

" roast 800

Side of, showing joints 795

Spare rib of 827

Pot, boiling 567

Potato, the 147

Pasty pan 1333

Rissoles 1147

Sweet 1146

Potatoes, baked, served in napkin 1136

Pound cake 1770

Prawn, the 198

Ptarmigan, or white grouse 1045

Pudding, boiled fruit 1284

Cabinet 1286

Punch-bowl and ladle 1839

Quadrupeds 585

Quail, the 1046

Quern, or grinding-mill 117

Quince, the 1233

Rabbit, Angora 983

Boiled 977

" to carve a 1004

Hare, the 985

Himalaya 985

Lop-eared 984

Roast 983

" to carve a 1004

Wild 978

Radish, long 1152

Turnip 1152

Raisin, grape 1324

Ram, heath 689

Leicester 688

Romney-Marsh and ewe 691

South-down and ewe 687

Range, modern 65

Raspberry, the 1267

Cream mould 1475

Ratafias 1745

Rhubarb 1339

Rice, casserole of 1350

Ears of 150

Roach, the 243

Rolls 1723

Rusks 1734

Sage 427

Sago palm 152

Salad, in bowl 1152

Salmon, the 304

To carve a _p._ 175

Salt-mine at Northwich 403

Saucepan, ancient 68

Modern 68

Sauce tureen, boat, &c. 354

Sausages, fried 838

Sauté-pan 571

Ancient 68

Modern 68

Scales, ancient and modern 70

Screen, meat 582

Sea-bream, the 310

Sea-kale 1150

Boiled 1150

Shad, the 311

Shalot, the 410

Sheep 678

Heath ram 689

" ewe 690

Romney-Marsh ram and ewe 691

South-Down ram and ewe 687

Shortbread 1780

Shrimp, the 313

Skate, thornback 315

Snipe, the 1047

Roast 1047

" to carve a 1060

Sole, the 320

Sorrel 431

Soufflé pan 1481

Sow, and pigs 765

Berkshire 781

Chinese 785

Cumberland 784

Essex 782

Yorkshire 783

Spinach 155

Garnished with croûtons 1155

Sponge cake 1783

Sprat, the 331

Sprouts, Brussels 1098

Stewpan 567

Stock-pot, ancient 66

Bronze 66

Modern 66

Stove, gas 575

Family kitchener 65

Leamington 65, 540

Pompeiian 65

Strawberries, dish of 1598

Sturgeon, the 332

Sugar-cane, the 1335

Sultana grape, the 1326

Swans 54

Tarragon 503

Tart, open 1365

Open mould for a 1365

Plum 1331

Tartlets, dish of 1371

Tazza and carrot leaves 121

Tea 1814

Teacakes 1787

Tench, the 334

Thyme, lemon 458

Tipsy cake 1487

Tomato, the 529

Tomatoes, stewed 1159

Trifle 1489

Trout, the 336

Truffles 1161

Turbot, the 338

Kettle 338

To carve a 176

Tureen, soup 88

Turkey, boiled 986

Roast 990

" to carve a 1005

Turnip 157

Turnips 1165

Turret on old Abbey kitchen 62

Turtle, the 189

Urns, Loysell's hydrostatic 1810

Utensils for cooking, ancient and modern 66-8

Vanilla cream mould 1490

Veal, breast of 857

" to carve a 912

Cutlets 866

Fillet of 872

" to carve a 914

Knuckle of 885

" to carve a 915

Loin of 885

" to carve a 916

Vegetable, cutter 1173

Strips of 131

Vegetable marrow 158

In white sauce 1173

On toast 1170

Vegetables 1069

Cellular development of 1075

Siliceous cuticles of 1075

Venison, haunch of 1061

" roast 1049

" to carve a 1061

Vermicelli 162

Vessels for beverages 1789

Vol-au-vent 1379

Small 1379

Walnut, the 536

Wheat 1779

Egyptian, or mummy 1783

Polish 1722

Red winter 1719

Whitebait 348

Whiting, the 343

Window and flowers 75

Wirebasket 494

Woodcock, the 1053

Roast 1053

Scotch 1653

To carve a 1062

Yorkshire pudding 1384

COLOURED PLATES.

Apples in custard

Beef, round of, boiled

Roast sirloin of

Calf's head, boiled

Charlotte aux pommes

Cod's head and shoulders

Crab, dressed

Duck, wild

Ducks, couple of, roast

Eggs, poached, and spinach

Fowl, boiled with cauliflower

Roast, with watercresses

Fruits, centre dish of various

Goose, roast

Grouse

Ham, cold glazed

Hare, roast

Jelly, two colours of

Lobsters, dressed

Mackerel, boiled

Mutton cutlets and mashed potatoes

Haunch of roast

Saddle of roast

Mutton, shoulder of roast

Oysters, scalloped

Partridge

Pheasant

Pie, raised

Pig, sucking, roast or baked

Pigeon

Plum-pudding, Christmas, in mould

Rabbit, boiled

Or fowl, curried

Raspberry cream

Rissoles

Salmon, boiled

Snipe

Soles, dish of filleted

Spinach and poached eggs

Strawberries, au naturel, in

ornamental flower-pot

Tongue, cold boiled

Trifle

Turbot, or brill, boiled

Turkey, roast

Veal, fricandeau of

Vol-au-vent

Whiting, dish of, fried

Woodcock

THE BOOK OF HOUSEHOLD MANAGEMENT.

CHAPTER I.

THE MISTRESS.

"Strength, and honour are her clothing; and she shall rejoice in time to

come. She openeth her mouth with wisdom; and in her tongue is the law of

kindness. She looketh well to the ways of her household; and eateth not

the bread of idleness. Her children arise up, and call her blessed; her

husband also, and he praiseth her."--_Proverbs_, xxxi. 25-28.

I. AS WITH THE COMMANDER OF AN ARMY, or the leader of any enterprise, so

is it with the mistress of a house. Her spirit will be seen through the

whole establishment; and just in proportion as she performs her duties

intelligently and thoroughly, so will her domestics follow in her path.

Of all those acquirements, which more particularly belong to the

feminine character, there are none which take a higher rank, in our

estimation, than such as enter into a knowledge of household duties; for

on these are perpetually dependent the happiness, comfort, and

well-being of a family. In this opinion we are borne out by the author

of "The Vicar of Wakefield," who says: "The modest virgin, the prudent

wife, and the careful matron, are much more serviceable in life than

petticoated philosophers, blustering heroines, or virago queens. She who

makes her husband and her children happy, who reclaims the one from vice

and trains up the other to virtue, is a much greater character than

ladies described in romances, whose whole occupation is to murder

mankind with shafts from their quiver, or their eyes."

2. PURSUING THIS PICTURE, we may add, that to be a good housewife does

not necessarily imply an abandonment of proper pleasures or amusing

recreation; and we think it the more necessary to express this, as the

performance of the duties of a mistress may, to some minds, perhaps seem

to be incompatible with the enjoyment of life. Let us, however, now

proceed to describe some of those home qualities and virtues which are

necessary to the proper management of a Household, and then point out

the plan which may be the most profitably pursued for the daily

regulation of its affairs.

3. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into

good Household Management, as it is not only the parent of health, but

of innumerable other advantages. Indeed, when a mistress is an early

riser, it is almost certain that her house will be orderly and

well-managed. On the contrary, if she remain in bed till a late hour,

then the domestics, who, as we have before observed, invariably partake

somewhat of their mistress's character, will surely become sluggards. To

self-indulgence all are more or less disposed, and it is not to be

expected that servants are freer from this fault than the heads of

houses. The great Lord Chatham thus gave his advice in reference to this

subject:--"I would have inscribed on the curtains of your bed, and the

walls of your chamber, 'If you do not rise early, you can make progress

in nothing.'"

4. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH, and must be studied both

in regard to the person and the house, and all that it contains. Cold or

tepid baths should be employed every morning, unless, on account of

illness or other circumstances, they should be deemed objectionable. The

bathing of _children_ will be treated of under the head of "MANAGEMENT

OF CHILDREN."

5. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household

can prosper. Dr. Johnson says: "Frugality may be termed the daughter of

Prudence, the sister of Temperance, and the parent of Liberty. He that

is extravagant will quickly become poor, and poverty will enforce

dependence and invite corruption." The necessity of practising economy

should be evident to every one, whether in the possession of an income

no more than sufficient for a family's requirements, or of a large

fortune, which puts financial adversity out of the question. We must

always remember that it is a great merit in housekeeping to manage a

little well. "He is a good waggoner," says Bishop Hall, "that can turn

in a little room. To live well in abundance is the praise of the estate,

not of the person. I will study more how to give a good account of my

little, than how to make it more." In this there is true wisdom, and it

may be added, that those who can manage a little well, are most likely

to succeed in their management of larger matters. Economy and frugality

must never, however, be allowed to degenerate into parsimony and

meanness.

6. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a

mistress and her family. A gossiping acquaintance, who indulges in the

scandal and ridicule of her neighbours, should be avoided as a

pestilence. It is likewise all-necessary to beware, as Thomson sings,

"The whisper'd tale,

That, like the fabling Nile, no fountain knows;--

Fair-laced Deceit, whose wily, conscious aye

Ne'er looks direct; the tongue that licks the dust

But, when it safely dares, as prompt to sting."

If the duties of a family do not sufficiently occupy the time of a

mistress, society should be formed of such a kind as will tend to the

mutual interchange of general and interesting information.

7. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at

once, to every new-comer. There are ladies who uniformly smile at, and

approve everything and everybody, and who possess neither the courage to

reprehend vice, nor the generous warmth to defend virtue. The friendship

of such persons is without attachment, and their love without affection

or even preference. They imagine that every one who has any penetration

is ill-natured, and look coldly on a discriminating judgment. It should

be remembered, however, that this discernment does not always proceed

from an uncharitable temper, but that those who possess a long

experience and thorough knowledge of the world, scrutinize the conduct

and dispositions of people before they trust themselves to the first

fair appearances. Addison, who was not deficient in a knowledge of

mankind, observes that "a friendship, which makes the least noise, is

very often the most useful; for which reason, I should prefer a prudent

friend to a zealous one." And Joanna Baillie tells us that

"Friendship is no plant of hasty growth,

Though planted in esteem's deep-fixed soil,

The gradual culture of kind intercourse

Must bring it to perfection."

8. HOSPITALITY IS A MOST EXCELLENT VIRTUE; but care must be taken that

the love of company, for its own sake, does not become a prevailing

passion; for then the habit is no longer hospitality, but dissipation.

Reality and truthfulness in this, as in all other duties of life, are

the points to be studied; for, as Washington Irving well says, "There is

an emanation from the heart in genuine hospitality, which cannot be

described, but is immediately felt, and puts the stranger at once at his

ease." With respect to the continuance of friendships, however, it may

be found necessary, in some cases, for a mistress to relinquish, on

assuming the responsibility of a household, many of those commenced in

the earlier part of her life. This will be the more requisite, if the

number still retained be quite equal to her means and opportunities.

9. IN CONVERSATION, TRIFLING OCCURRENCES, such as small disappointments,

petty annoyances, and other every-day incidents, should never be

mentioned to your friends. The extreme injudiciousness of repeating

these will be at once apparent, when we reflect on the unsatisfactory

discussions which they too frequently occasion, and on the load of

advice which they are the cause of being tendered, and which is, too

often, of a kind neither to be useful nor agreeable. Greater events,

whether of joy or sorrow, should be communicated to friends; and, on

such occasions, their sympathy gratifies and comforts. If the mistress

be a wife, never let an account of her husband's failings pass her lips;

and in cultivating the power of conversation, she should keep the

versified advice of Cowper continually in her memory, that it

"Should flow like water after summer showers,

Not as if raised by mere mechanic powers."

In reference to its style, Dr. Johnson, who was himself greatly

distinguished for his colloquial abilities, says that "no style is more

extensively acceptable than the narrative, because this does not carry

an air of superiority over the rest of the company; and, therefore, is

most likely to please them. For this purpose we should store our memory

with short anecdotes and entertaining pieces of history. Almost every

one listens with eagerness to extemporary history. Vanity often

co-operates with curiosity; for he that is a hearer in one place wishes

to qualify himself to be a principal speaker in some inferior company;

and therefore more attention is given to narrations than anything else

in conversation. It is true, indeed, that sallies of wit and quick

replies are very pleasing in conversation; but they frequently tend to

raise envy in some of the company: but the narrative way neither raises

this, nor any other evil passion, but keeps all the company nearly upon

an equality, and, if judiciously managed, will at once entertain and

improve them all."

10. GOOD TEMPER SHOULD BE CULTIVATED by every mistress, as upon it the

welfare of the household may be said to turn; indeed, its influence can

hardly be over-estimated, as it has the effect of moulding the

characters of those around her, and of acting most beneficially on the

happiness of the domestic circle. Every head of a household should

strive to be cheerful, and should never fail to show a deep interest in

all that appertains to the well-being of those who claim the protection

of her roof. Gentleness, not partial and temporary, but universal and

regular, should pervade her conduct; for where such a spirit is

habitually manifested, it not only delights her children, but makes her

domestics attentive and respectful; her visitors are also pleased by it,

and their happiness is increased.

11. ON THE IMPORTANT SUBJECT OF DRESS AND FASHION we cannot do better

than quote an opinion from the eighth volume of the "Englishwoman's

Domestic Magazine." The writer there says, "Let people write, talk,

lecture, satirize, as they may, it cannot be denied that, whatever is

the prevailing mode in attire, let it intrinsically be ever so absurd,

it will never _look_ as ridiculous as another, or as any other, which,

however convenient, comfortable, or even becoming, is totally opposite

in style to that generally worn."

12. IN PURCHASING ARTICLES OF WEARING APPAREL, whether it be a silk

dress, a bonnet, shawl, or riband, it is well for the buyer to consider

three things: I. That it be not too expensive for her purse. II. That

its colour harmonize with her complexion, and its size and pattern with

her figure. III. That its tint allow of its being worn with the other

garments she possesses. The quaint Fuller observes, that the good wife

is none of our dainty dames, who love to appear in a variety of suits

every day new, as if a gown, like a stratagem in war, were to be used

but once. But our good wife sets up a sail according to the keel of her

husband's estate; and, if of high parentage, she doth not so remember

what she was by birth, that she forgets what she is by match.

To _Brunettes_, or those ladies having dark complexions, silks

of a grave hue are adapted. For _Blondes_, or those having fair

complexions, lighter colours are preferable, as the richer,

deeper hues are too overpowering for the latter. The colours

which go best together are green with violet; gold-colour with

dark crimson or lilac; pale blue with scarlet; pink with black

or white; and gray with scarlet or pink. A cold colour generally

requires a warm tint to give life to it. Gray and pale blue, for

instance, do not combine well, both being cold colours.

13. THE DRESS OF THE MISTRESS should always be adapted to her

circumstances, and be varied with different occasions. Thus, at

breakfast she should be attired in a very neat and simple manner,

wearing no ornaments. If this dress should decidedly pertain only to the

breakfast-hour, and be specially suited for such domestic occupations as

usually follow that meal, then it would be well to exchange it before

the time for receiving visitors, if the mistress be in the habit of

doing so. It is still to be remembered, however, that, in changing the

dress, jewellery and ornaments are not to be worn until the full dress

for dinner is assumed. Further information and hints on the subject of

the toilet will appear under the department of the "LADY'S-MAID."

The advice of Polonius to his son Laertes, in Shakspeare's

tragedy of "Hamlet," is most excellent; and although given to

one of the male sex, will equally apply to a "fayre ladye:"--

"Costly thy habit as thy purse can buy,

But not express'd in fancy; rich, not gaudy;

For the apparel oft proclaims the man."

14. CHARITY AND BENEVOLENCE ARE DUTIES which a mistress owes to herself

as well as to her fellow-creatures; and there is scarcely any income so

small, but something may be spared from it, even if it be but "the

widow's mite." It is to be always remembered, however, that it is the

_spirit_ of charity which imparts to the gift a value far beyond its

actual amount, and is by far its better part.

True Charity, a plant divinely nursed,

Fed by the love from which it rose at first,

Thrives against hope, and, in the rudest scene,

Storms but enliven its unfading green;

Exub'rant is the shadow it supplies,

Its fruit on earth, its growth above the skies.

Visiting the houses of the poor is the only practical way really

to understand the actual state of each family; and although

there may be difficulties in following out this plan in the

metropolis and other large cities, yet in country towns and

rural districts these objections do not obtain. Great advantages

may result from visits paid to the poor; for there being,

unfortunately, much ignorance, generally, amongst them with

respect to all household knowledge, there will be opportunities

for advising and instructing them, in a pleasant and unobtrusive

manner, in cleanliness, industry, cookery, and good management.

15. IN MARKETING, THAT THE BEST ARTICLES ARE THE CHEAPEST, may be laid

down as a rule; and it is desirable, unless an experienced and

confidential housekeeper be kept, that the mistress should herself

purchase all provisions and stores needed for the house. If the mistress

be a young wife, and not accustomed to order "things for the house," a

little practice and experience will soon teach her who are the best

tradespeople to deal with, and what are the best provisions to buy.

Under each particular head of FISH, MEAT, POULTRY, GAME, &c., will be

described the proper means of ascertaining the quality of these

comestibles.

16. A HOUSEKEEPING ACCOUNT-BOOK should invariably be kept, and kept

punctually and precisely. The plan for keeping household accounts, which

we should recommend, would be to make an entry, that is, write down into

a daily diary every amount paid on that particular day, be it ever so

small; then, at the end of the month, let these various payments be

ranged under their specific heads of Butcher, Baker, &c.; and thus will

be seen the proportions paid to each tradesman, and any one month's

expenses may be contrasted with another. The housekeeping accounts

should be balanced not less than once a month; so that you may see that

the money you have in hand tallies with your account of it in your

diary. Judge Haliburton never wrote truer words than when he said, "No

man is rich whose expenditure exceeds his means, and no one is poor

whose incomings exceed his outgoings."

When, in a large establishment, a housekeeper is kept, it will

be advisable for the mistress to examine her accounts regularly.

Then any increase of expenditure which may be apparent, can

easily be explained, and the housekeeper will have the

satisfaction of knowing whether her efforts to manage her

department well and economically, have been successful.

17. ENGAGING DOMESTICS is one of those duties in which the judgment of

the mistress must be keenly exercised. There are some respectable

registry-offices, where good servants may sometimes be hired; but the

plan rather to be recommended is, for the mistress to make inquiry

amongst her circle of friends and acquaintances, and her tradespeople.

The latter generally know those in their neighbourhood, who are wanting

situations, and will communicate with them, when a personal interview

with some of them will enable the mistress to form some idea of the

characters of the applicants, and to suit herself accordingly.

We would here point out an error--and a grave one it is--into

which some mistresses fall. They do not, when engaging a

servant, expressly tell her all the duties which she will be

expected to perform. This is an act of omission severely to be

reprehended. Every portion of work which the maid will have to

do, should be plainly stated by the mistress, and understood by

the servant. If this plan is not carefully adhered to, domestic

contention is almost certain to ensue, and this may not be

easily settled; so that a change of servants, which is so much

to be deprecated, is continually occurring.

18. IN OBTAINING A SERVANT'S CHARACTER, it is not well to be guided by a

written one from some unknown quarter; but it is better to have an

interview, if at all possible, with the former mistress. By this means

you will be assisted in your decision of the suitableness of the servant

for your place, from the appearance of the lady and the state of her

house. Negligence and want of cleanliness in her and her household

generally, will naturally lead you to the conclusion, that her servant

has suffered from the influence of the bad example.

The proper course to pursue in order to obtain a personal

interview with the lady is this:--The servant in search of the

situation must be desired to see her former mistress, and ask

her to be kind enough to appoint a time, convenient to herself,

when you may call on her; this proper observance of courtesy

being necessary to prevent any unseasonable intrusion on the

part of a stranger. Your first questions should be relative to

the honesty and general morality of her former servant; and if

no objection is stated in that respect, her other qualifications

are then to be ascertained. Inquiries should be very minute, so

that you may avoid disappointment and trouble, by knowing the

weak points of your domestic.

19. THE TREATMENT OF SERVANTS is of the highest possible moment, as well

to the mistress as to the domestics themselves. On the head of the house

the latter will naturally fix their attention; and if they perceive that

the mistress's conduct is regulated by high and correct principles, they

will not fail to respect her. If, also, a benevolent desire is shown to

promote their comfort, at the same time that a steady performance of

their duty is exacted, then their respect will not be unmingled with

affection, and they will be still more solicitous to continue to deserve

her favour.

20. IN GIVING A CHARACTER, it is scarcely necessary to say that the

mistress should be guided by a sense of strict justice. It is not fair

for one lady to recommend to another, a servant she would not keep

herself. The benefit, too, to the servant herself is of small advantage;

for the failings which she possesses will increase if suffered to be

indulged with impunity. It is hardly necessary to remark, on the other

hand, that no angry feelings on the part of a mistress towards her late

servant, should ever be allowed, in the slightest degree, to influence

her, so far as to induce her to disparage her maid's character.

21. THE FOLLOWING TABLE OF THE AVERAGE YEARLY WAGES paid to domestics,

with the various members of the household placed in the order in which

they are usually ranked, will serve as a guide to regulate the

expenditure of an establishment:--

When not found in When found in

Livery. Livery.

The House Steward From £10 to £80 --

The Valet " 25 to 50 From £20 to £30

The Butler " 25 to 50 --

The Cook " 20 to 40 --

The Gardener " 20 to 40 --

The Footman " 20 to 40 " 15 to 25

The Under Butler " 15 to 30 " 15 to 25

The Coachman -- " 20 to 35

The Groom " 15 to 30 " 12 to 20

The Under Footman -- " 12 to 20

The Page or Footboy " 8 to 18 " 6 to 14

The Stableboy " 6 to 12 --

When no extra When an extra

allowance is made for allowance is made for

Tea, Sugar, and Beer. Tea, Sugar, and Beer.

The Housekeeper From £20 to £15 From £18 to £40

The Lady's-maid " 12 to 25 " 10 to 20

The Head Nurse " 15 to 30 " 13 to 26

The Cook " 11 to 30 " 12 to 26

The Upper Housemaid " 12 to 20 " 10 to 17

The Upper Laundry-maid " 12 to 18 " 10 to 15

The Maid-of-all-work " 9 to 14 " 7-1/2 to 11

The Under Housemaid " 8 to 12 " 6-1/2 to 10

The Still-room Maid " 9 to 14 " 8 to 13

The Nursemaid " 8 to 12 " 5 to 10

The Under Laundry-maid " 9 to 11 " 8 to 12

The Kitchen-maid " 9 to 14 " 8 to 12

The Scullery-maid " 5 to 9 " 4 to 8

These quotations of wages are those usually given in or near the

metropolis; but, of course, there are many circumstances

connected with locality, and also having reference to the long

service on the one hand, or the inexperience on the other, of

domestics, which may render the wages still higher or lower than

those named above. All the domestics mentioned in the above

table would enter into the establishment of a wealthy nobleman.

The number of servants, of course, would become smaller in

proportion to the lesser size of the establishment; and we may

here enumerate a scale of servants suited to various incomes,

commencing with--

About £1,000 a year--A cook, upper housemaid, nursemaid, under

housemaid,

and a man servant.

About £750 a year--A cook, housemaid, nursemaid, and footboy.

About £500 a year--A cook, housemaid, and nursemaid.

About £300 a year--A maid-of-all-work and nursemaid.

About £200 or £150 a year--A maid-of-all-work (and girl occasionally).

22. HAVING THUS INDICATED some of the more general duties of the

mistress, relative to the moral government of her household, we will now

give a few specific instructions on matters having a more practical

relation to the position which she is supposed to occupy in the eye of

the world. To do this the more clearly, we will begin with her earliest

duties, and take her completely through the occupations of a day.

23. HAVING RISEN EARLY, as we have already advised (_see_ 3), and having

given due attention to the bath, and made a careful toilet, it will be

well at once to see that the children have received their proper

ablutions, and are in every way clean and comfortable. The first meal of

the day, breakfast, will then be served, at which all the family should

be punctually present, unless illness, or other circumstances, prevent.

24. AFTER BREAKFAST IS OVER, it will be well for the mistress to make a

round of the kitchen and other offices, to see that all are in order,

and that the morning's work has been properly performed by the various

domestics. The orders for the day should then be given, and any

questions which the domestics desire to ask, respecting their several

departments, should be answered, and any special articles they may

require, handed to them from the store-closet.

In those establishments where there is a housekeeper, it will

not be so necessary for the mistress, personally, to perform the

above-named duties.

25. AFTER THIS GENERAL SUPERINTENDENCE of her servants, the mistress, if

a mother of a young family, may devote herself to the instruction of

some of its younger members, or to the examination of the state of their

wardrobe, leaving the later portion of the morning for reading, or for

some amusing recreation. "Recreation," says Bishop Hall, "is intended to

the mind as whetting is to the scythe, to sharpen the edge of it, which

would otherwise grow dull and blunt. He, therefore, that spends his

whole time in recreation is ever whetting, never mowing; his grass may

grow and his steed starve; as, contrarily, he that always toils and

never recreates, is ever mowing, never whetting, labouring much to

little purpose. As good no scythe as no edge. Then only doth the work go

forward, when the scythe is so seasonably and moderately whetted that it

may cut, and so cut, that it may have the help of sharpening."

Unless the means of the mistress be very circumscribed, and she

be obliged to devote a great deal of her time to the making of

her children's clothes, and other economical pursuits, it is

right that she should give some time to the pleasures of

literature, the innocent delights of the garden, and to the

improvement of any special abilities for music, painting, and

other elegant arts, which she may, happily, possess.

26. THESE DUTIES AND PLEASURES BEING PERFORMED AND ENJOYED, the hour of

luncheon will have arrived. This is a very necessary meal between an

early breakfast and a late dinner, as a healthy person, with good

exercise, should have a fresh supply of food once in four hours. It

should be a light meal; but its solidity must, of course, be, in some

degree, proportionate to the time it is intended to enable you to wait

for your dinner, and the amount of exercise you take in the mean time.

At this time, also, the servants' dinner will be served.

In those establishments where an early dinner is served, that

will, of course, take the place of the luncheon. In many houses,

where a nursery dinner is provided for the children and about

one o'clock, the mistress and the elder portion of the family

make their luncheon at the same time from the same joint, or

whatever may be provided. A mistress will arrange, according to

circumstances, the serving of the meal; but the more usual plan

is for the lady of the house to have the joint brought to her

table, and afterwards carried to the nursery.

27. AFTER LUNCHEON, MORNING CALLS AND VISITS may be made and received.

These may be divided under three heads: those of ceremony, friendship,

and congratulation or condolence. Visits of ceremony, or courtesy, which

occasionally merge into those of friendship, are to be paid under

various circumstances. Thus, they are uniformly required after dining at

a friend's house, or after a ball, picnic, or any other party. These

visits should be short, a stay of from fifteen to twenty minutes being

quite sufficient. A lady paying a visit may remove her boa or

neckerchief; but neither her shawl nor bonnet.

When other visitors are announced, it is well to retire as soon

as possible, taking care to let it appear that their arrival is

not the cause. When they are quietly seated, and the bustle of

their entrance is over, rise from your chair, taking a kind

leave of the hostess, and bowing politely to the guests. Should

you call at an inconvenient time, not having ascertained the

luncheon hour, or from any other inadvertence, retire as soon as

possible, without, however, showing that you feel yourself an

intruder. It is not difficult for any well-bred or even

good-tempered person, to know what to say on such an occasion,

and, on politely withdrawing, a promise can be made to call

again, if the lady you have called on, appear really

disappointed.

28. IN PAYING VISITS OF FRIENDSHIP, it will not be so necessary to be

guided by etiquette as in paying visits of ceremony; and if a lady be

pressed by her friend to remove her shawl and bonnet, it can be done if

it will not interfere with her subsequent arrangements. It is, however,

requisite to call at suitable times, and to avoid staying too long, if

your friend is engaged. The courtesies of society should ever be

maintained, even in the domestic circle, and amongst the nearest

friends. During these visits, the manners should be easy and cheerful,

and the subjects of conversation such as may be readily terminated.

Serious discussions or arguments are to be altogether avoided, and there

is much danger and impropriety in expressing opinions of those persons

and characters with whom, perhaps, there is but a slight acquaintance.

(_See_ 6, 7, and 9.)

It is not advisable, at any time, to take favourite dogs into

another lady's drawing-room, for many persons have an absolute

dislike to such animals; and besides this, there is always a

chance of a breakage of some article occurring, through their

leaping and bounding here and there, sometimes very much to the

fear and annoyance of the hostess. Her children, also, unless

they are particularly well-trained and orderly, and she is on

exceedingly friendly terms with the hostess, should not

accompany a lady in making morning calls. Where a lady, however,

pays her visits in a carriage, the children can be taken in the

vehicle, and remain in it until the visit is over.

29. FOR MORNING CALLS, it is well to be neatly attired; for a costume

very different to that you generally wear, or anything approaching an

evening dress, will be very much out of place. As a general rule, it may

be said, both in reference to this and all other occasions, it is better

to be under-dressed than over-dressed.

A strict account should be kept of ceremonial visits, and notice

how soon your visits have been returned. An opinion may thus be

formed as to whether your frequent visits are, or are not,

desirable. There are, naturally, instances when the

circumstances of old age or ill health will preclude any return

of a call; but when this is the case, it must not interrupt the

discharge of the duty.

30. IN PAYING VISITS OF CONDOLENCE, it is to be remembered that they

should be paid within a week after the event which occasions them. If

the acquaintance, however, is but slight, then immediately after the

family has appeared at public worship. A lady should send in her card,

and if her friends be able to receive her, the visitor's manner and

conversation should be subdued and in harmony with the character of her

visit. Courtesy would dictate that a mourning card should be used, and

that visitors, in paying condoling visits, should be dressed in black,

either silk or plain-coloured apparel. Sympathy with the affliction of

the family, is thus expressed, and these attentions are, in such cases,

pleasing and soothing.

In all these visits, if your acquaintance or friend be not at

home, a card should be left. If in a carriage, the servant will

answer your inquiry and receive your card; if paying your visits

on foot, give your card to the servant in the hall, but leave to

go in and rest should on no account be asked. The form of words,

"Not at home," may be understood in different senses; but the

only courteous way is to receive them as being perfectly true.

You may imagine that the lady of the house is really at home,

and that she would make an exception in your favour, or you may

think that your acquaintance is not desired; but, in either

case, not the slightest word is to escape you, which would

suggest, on your part, such an impression.

31. IN RECEIVING MORNING CALLS, the foregoing description of the

etiquette to be observed in paying them, will be of considerable

service. It is to be added, however, that the occupations of drawing,

music, or reading should be suspended on the entrance of morning

visitors. If a lady, however, be engaged with light needlework, and none

other is appropriate in the drawing-room, it may not be, under some

circumstances, inconsistent with good breeding to quietly continue it

during conversation, particularly if the visit be protracted, or the

visitors be gentlemen.

Formerly the custom was to accompany all visitors quitting the

house to the door, and there take leave of them; but modern

society, which has thrown off a great deal of this kind of

ceremony, now merely requires that the lady of the house should

rise from her seat, shake hands, or courtesy, in accordance with

the intimacy she has with her guests, and ring the bell to

summon the servant to attend them and open the door. In making a

first call, either upon a newly-married couple, or persons newly

arrived in the neighbourhood, a lady should leave her husband's

card together with her own, at the same time, stating that the

profession or business in which he is engaged has prevented him

from having the pleasure of paying the visit, with her. It is a

custom with many ladies, when on the eve of an absence from

their neighbourhood, to leave or send their own and husband's

cards, with the letters P. P. C. in the right-hand corner. These

letters are the initials of the French words, "_Pour prendre

congé_," meaning, "To take leave."

32. THE MORNING CALLS BEING PAID OR RECEIVED, and their etiquette

properly attended to, the next great event of the day in most

establishments is "The Dinner;" and we only propose here to make a few

general remarks on this important topic, as, in future pages, the whole

"Art of Dining" will be thoroughly considered, with reference to its

economy, comfort, and enjoyment.

33. IN GIVING OR ACCEPTING AN INVITATION FOR DINNER, the following is

the form of words generally made use of. They, however, can be varied in

proportion to the intimacy or position of the hosts and guests:--

Mr. and Mrs. A---- present their compliments to Mr. and Mrs. B----,

and request the honour, [or hope to have the pleasure] of their

company

to dinner on Wednesday, the 6th of December next.

A---- STREET,

_November 13th, 1859. R. S. V. P._

The letters in the corner imply "_Répondez, s'il vous plaît;_" meaning,

"an answer will oblige." The reply, accepting the invitation, is couched

in the following terms:--

Mr. and Mrs. B---- present their compliments to Mr. and Mrs. A---, and

will do themselves the honour of, [or will have much pleasure in]

accepting their kind invitation to dinner on the 6th of December next.

B---- SQUARE,

_November 18th, 1859._

Cards, or invitations for a dinner-party, should be issued a

fortnight or three weeks (sometimes even a month) beforehand,

and care should be taken by the hostess, in the selection of the

invited guests, that they should be suited to each other. Much

also of the pleasure of a dinner-party will depend on the

arrangement of the guests at table, so as to form a due

admixture of talkers and listeners, the grave and the gay. If an

invitation to dinner is accepted, the guests should be punctual,

and the mistress ready in her drawing-room to receive them. At

some periods it has been considered fashionable to come late to

dinner, but lately _nous avons changé tout cela_.

34. THE HALF-HOUR BEFORE DINNER has always been considered as the great

ordeal through which the mistress, in giving a dinner-party, will either

pass with flying colours, or, lose many of her laurels. The anxiety to

receive her guests,--her hope that all will be present in due time,--her

trust in the skill of her cook, and the attention of the other

domestics, all tend to make these few minutes a trying time. The

mistress, however, must display no kind of agitation, but show her tact

in suggesting light and cheerful subjects of conversation, which will be

much aided by the introduction of any particular new book, curiosity of

art, or article of vertu, which may pleasantly engage the attention of

the company. "Waiting for Dinner," however, is a trying time, and there

are few who have not felt--

"How sad it is to sit and pine,

The long _half-hour_ before we dine!

Upon our watches oft to look,

Then wonder at the clock and cook,

* * * * *

"And strive to laugh in spite of Fate!

But laughter forced soon quits the room,

And leaves it in its former gloom.

But lo! the dinner now appears,

The object of our hopes and fears,

The end of all our pain!"

In giving an entertainment of this kind, the mistress should

remember that it is her duty to make her guests feel happy,

comfortable, and quite at their ease; and the guests should also

consider that they have come to the house of their hostess to be

happy. Thus an opportunity is given to all for innocent

enjoyment and intellectual improvement, when also acquaintances

may be formed that may prove invaluable through life, and

information gained that will enlarge the mind. Many celebrated

men and women have been great talkers; and, amongst others, the

genial Sir Walter Scott, who spoke freely to every one, and a

favourite remark of whom it was, that he never did so without

learning something he didn't know before.

35. DINNER BEING ANNOUNCED, the host offers his arm to, and places on

his right hand at the dinner-table, the lady to whom he desires to pay

most respect, either on account of her age, position, or from her being

the greatest stranger in the party. If this lady be married and her

husband present, the latter takes the hostess to her place at table, and

seats himself at her right hand. The rest of the company follow in

couples, as specified by the master and mistress of the house, arranging

the party according to their rank and other circumstances which may be

known to the host and hostess.

It will be found of great assistance to the placing of a party

at the dinner-table, to have the names of the guests neatly (and

correctly) written on small cards, and placed at that part of

the table where it is desired they should sit. With respect to

the number of guests, it has often been said, that a private

dinner-party should consist of not less than the number of the

Graces, or more than that of the Muses. A party of ten or twelve

is, perhaps, in a general way, sufficient to enjoy themselves

and be enjoyed. White kid gloves are worn by ladies at

dinner-parties, but should be taken off before the business of

dining commences.

36. THE GUESTS BEING SEATED AT THE DINNER-TABLE, the lady begins to help

the soup, which is handed round, commencing with the gentleman on her

right and on her left, and continuing in the same order till all are

served. It is generally established as a rule, not to ask for soup or

fish twice, as, in so doing, part of the company may be kept waiting too

long for the second course, when, perhaps, a little revenge is taken by

looking at the awkward consumer of a second portion. This rule, however,

may, under various circumstances, not be considered as binding.

It is not usual, where taking wine is _en règle_, for a

gentleman to ask a lady to take wine until the fish or soup is

finished, and then the gentleman honoured by sitting on the

right of the hostess, may politely inquire if she will do him

the honour of taking wine with him. This will act as a signal to

the rest of the company, the gentleman of the house most

probably requesting the same pleasure of the ladies at his right

and left. At many tables, however, the custom or fashion of

drinking wine in this manner, is abolished, and the servant

fills the glasses of the guests with the various wines suited to

the course which is in progress.

37. WHEN DINNER IS FINISHED, THE DESSERT is placed on the table,

accompanied with finger-glasses. It is the custom of some gentlemen to

wet a corner of the napkin; but the hostess, whose behaviour will set

the tone to all the ladies present, will merely wet the tips of her

fingers, which will serve all the purposes required. The French and

other continentals have a habit of gargling the mouth; but it is a

custom which no English gentlewoman should, in the slightest degree,

imitate.

38. WHEN FRUIT HAS BEEN TAKEN, and a glass or two of wine passed round,

the time will have arrived when the hostess will rise, and thus give the

signal for the ladies to leave the gentlemen, and retire to the

drawing-room. The gentlemen of the party will rise at the same time, and

he who is nearest the door, will open it for the ladies, all remaining

courteously standing until the last lady has withdrawn. Dr. Johnson has

a curious paragraph on the effects of a dinner on men. "Before dinner,"

he says, "men meet with great inequality of understanding; and those who

are conscious of their inferiority have the modesty not to talk. When

they have drunk wine, every man feels himself happy, and loses that

modesty, and grows impudent and vociferous; but he is not improved, he

is only not sensible of his defects." This is rather severe, but there

may be truth in it.

In former times, when the bottle circulated freely amongst the

guests, it was necessary for the ladies to retire earlier than

they do at present, for the gentlemen of the company soon became

unfit to conduct themselves with that decorum which is essential

in the presence of ladies. Thanks, however, to the improvements

in modern society, and the high example shown to the nation by

its most illustrious personages, temperance is, in these happy

days, a striking feature in the character of a gentleman.

Delicacy of conduct towards the female sex has increased with

the esteem in which they are now universally held, and thus, the

very early withdrawing of the ladies from the dining-room is to

be deprecated. A lull in the conversation will seasonably

indicate the moment for the ladies' departure.

39. AFTER-DINNER INVITATIONS MAY BE GIVEN; by which we wish to be

understood, invitations for the evening. The time of the arrival of

these visitors will vary according to their engagements, or sometimes

will be varied in obedience to the caprices of fashion. Guests invited

for the evening are, however, generally considered at liberty to arrive

whenever it will best suit themselves,--usually between nine and twelve,

unless earlier hours are specifically named. By this arrangement, many

fashionable people and others, who have numerous engagements to fulfil,

often contrive to make their appearance at two or three parties in the

course of one evening.

40. THE ETIQUETTE OF THE DINNER-PARTY TABLE being disposed of, let us

now enter slightly into that of an evening party or ball. The

invitations issued and accepted for either of these, will be written in

the same style as those already described for a dinner-party. They

should be sent out _at least_ three weeks before the day fixed for the

event, and should be replied to within a week of their receipt. By

attending to these courtesies, the guests will have time to consider

their engagements and prepare their dresses, and the hostess will, also,

know what will be the number of her party.

If the entertainment is to be simply an evening party, this must

be specified on the card or note of invitation. Short or verbal

invitations, except where persons are exceedingly intimate, or

are very near relations, are very far from proper, although, of

course, in this respect and in many other respects, very much

always depends on the manner in which the invitation is given.

True politeness, however, should be studied even amongst the

nearest friends and relations; for the mechanical forms of good

breeding are of great consequence, and too much familiarity may

have, for its effect, the destruction of friendship.

41. AS THE LADIES AND GENTLEMEN ARRIVE, each should be shown to a room

exclusively provided for their reception; and in that set apart for the

ladies, attendants should be in waiting to assist in uncloaking, and

helping to arrange the hair and toilet of those who require it. It will

be found convenient, in those cases where the number of guests is large,

to provide numbered tickets, so that they can be attached to the cloaks

and shawls of each lady, a duplicate of which should be handed to the

guest. Coffee is sometimes provided in this, or an ante-room, for those

who would like to partake of it.

42. AS THE VISITORS ARE ANNOUNCED BY THE SERVANT, it is not necessary

for the lady of the house to advance each time towards the door, but

merely to rise from her seat to receive their courtesies and

congratulations. If, indeed, the hostess wishes to show particular

favour to some peculiarly honoured guests, she may introduce them to

others, whose acquaintance she may imagine will be especially suitable

and agreeable. It is very often the practice of the master of the house

to introduce one gentleman to another, but occasionally the lady

performs this office; when it will, of course, be polite for the persons

thus introduced to take their seats together for the time being.

The custom of non-introduction is very much in vogue in many

houses, and guests are thus left to discover for themselves the

position and qualities of the people around them. The servant,

indeed, calls out the names of all the visitors as they arrive,

but, in many instances, mispronounces them; so that it will not

be well to follow this information, as if it were an unerring

guide. In our opinion, it is a cheerless and depressing custom,

although, in thus speaking, we do not allude to the large

assemblies of the aristocracy, but to the smaller parties of the

middle classes.

43. A SEPARATE ROOM OR CONVENIENT BUFFET should be appropriated for

refreshments, and to which the dancers may retire; and cakes and

biscuits, with wine negus, lemonade, and ices, handed round. A supper is

also mostly provided at the private parties of the middle classes; and

this requires, on the part of the hostess, a great deal of attention and

supervision. It usually takes place between the first and second parts

of the programme of the dances, of which there should be several

prettily written or printed copies distributed about the ball-room.

_In private parties_, a lady is not to refuse the invitation of

a gentleman to dance, unless she be previously engaged. The

hostess must be supposed to have asked to her house only those

persons whom she knows to be perfectly respectable and of

unblemished character, as well as pretty equal in position; and

thus, to decline the offer of any gentleman present, would be a

tacit reflection on the master and mistress of the house. It may

be mentioned here, more especially for the young who will read

this book, that introductions at balls or evening parties, cease

with the occasion that calls them forth, no introduction, at

these times, giving a gentleman a right to address, afterwards,

a lady. She is, consequently, free, next morning, to pass her

partner at a ball of the previous evening without the slightest

recognition.

44. THE BALL IS GENERALLY OPENED, that is, the first place in the first

quadrille is occupied, by the lady of the house. When anything prevents

this, the host will usually lead off the dance with the lady who is

either the highest in rank, or the greatest stranger. It will be well

for the hostess, even if she be very partial to the amusement, and a

graceful dancer, not to participate in it to any great extent, lest her

lady guests should have occasion to complain of her monopoly of the

gentlemen, and other causes of neglect. A few dances will suffice to

show her interest in the entertainment, without unduly trenching on the

attention due to her guests. In all its parts a ball should be

perfect,--

"The music, and the banquet, and the wine;

The garlands, the rose-odours, and the flowers."

The hostess or host, during the progress of a ball, will

courteously accost and chat with their friends, and take care

that the ladies are furnished with seats, and that those who

wish to dance are provided with partners. A gentle hint from the

hostess, conveyed in a quiet ladylike manner, that certain

ladies have remained unengaged during several dances, is sure

not to be neglected by any gentleman. Thus will be studied the

comfort and enjoyment of the guests, and no lady, in leaving the

house, will be able to feel the chagrin and disappointment of

not having been invited to "stand up" in a dance during the

whole of the evening.

45. WHEN ANY OF THE CARRIAGES OF THE GUESTS ARE ANNOUNCED, or the time

for their departure arrived, they should make a slight intimation to the

hostess, without, however, exciting any observation, that they are about

to depart. If this cannot be done, however, without creating too much

bustle, it will be better for the visitors to retire quietly without

taking their leave. During the course of the week, the hostess will

expect to receive from every guest a call, where it is possible, or

cards expressing the gratification experienced from her entertainment.

This attention is due to every lady for the pains and trouble she has

been at, and tends to promote social, kindly feelings.

46. HAVING THUS DISCOURSED of parties of pleasure, it will be an

interesting change to return to the more domestic business of the house,

although all the details we have been giving of dinner-parties, balls,

and the like, appertain to the department of the mistress. Without a

knowledge of the etiquette to be observed on these occasions, a mistress

would be unable to enjoy and appreciate those friendly pleasant meetings

which give, as it were, a fillip to life, and make the quiet happy home

of an English gentlewoman appear the more delightful and enjoyable. In

their proper places, all that is necessary to be known respecting the

dishes and appearance of the breakfast, dinner, tea, and supper tables,

will be set forth in this work.

47. A FAMILY DINNER AT HOME, compared with either giving or going to a

dinner-party, is, of course, of much more frequent occurrence, and many

will say, of much greater importance. Both, however, have to be

considered with a view to their nicety and enjoyment; and the latter

more particularly with reference to economy. These points will be

especially noted in the following pages on "Household Cookery." Here we

will only say, that for both mistress and servants, as well in large as

small households, it will be found, by far, the better plan, to cook and

serve the dinner, and to lay the tablecloth and the sideboard, with the

same cleanliness, neatness, and scrupulous exactness, whether it be for

the mistress herself alone, a small family, or for "company." If this

rule be strictly adhered to, all will find themselves increase in

managing skill; whilst a knowledge of their daily duties will become

familiar, and enable them to meet difficult occasions with ease, and

overcome any amount of obstacles.

48. OF THE MANNER OF PASSING EVENINGS AT HOME, there is none pleasanter

than in such recreative enjoyments as those which relax the mind from

its severer duties, whilst they stimulate it with a gentle delight.

Where there are young people forming a part of the evening circle,

interesting and agreeable pastime should especially be promoted. It is

of incalculable benefit to them that their homes should possess all the

attractions of healthful amusement, comfort, and happiness; for if they

do not find pleasure there, they will seek it elsewhere. It ought,

therefore, to enter into the domestic policy of every parent, to make

her children feel that home is the happiest place in the world; that to

imbue them with this delicious home-feeling is one of the choicest gifts

a parent can bestow.

Light or fancy needlework often forms a portion of the evening's

recreation for the ladies of the household, and this may be

varied by an occasional game at chess or backgammon. It has

often been remarked, too, that nothing is more delightful to the

feminine members of a family, than the reading aloud of some

good standard work or amusing publication. A knowledge of polite

literature may be thus obtained by the whole family, especially

if the reader is able and willing to explain the more difficult

passages of the book, and expatiate on the wisdom and beauties

it may contain. This plan, in a great measure, realizes the

advice of Lord Bacon, who says, "Read not to contradict and

refute, nor to believe and take for granted, nor to find talk

and discourse, but to weigh and consider."

49. IN RETIRING FOR THE NIGHT, it is well to remember that early rising

is almost impossible, if late going to bed be the order, or rather

disorder, of the house. The younger members of a family should go early

and at regular hours to their beds, and the domestics as soon as

possible after a reasonably appointed hour. Either the master or the

mistress of a house should, after all have gone to their separate rooms,

see that all is right with respect to the lights and fires below; and no

servants should, on any account, be allowed to remain up after the heads

of the house have retired.

50. HAVING THUS GONE FROM EARLY RISING TO EARLY RETIRING, there remain

only now to be considered a few special positions respecting which the

mistress of the house will be glad to receive some specific information.

51. WHEN A MISTRESS TAKES A HOUSE in a new locality, it will be

etiquette for her to wait until the older inhabitants of the

neighbourhood call upon her; thus evincing a desire, on their part, to

become acquainted with the new comer. It may be, that the mistress will

desire an intimate acquaintance with but few of her neighbours; but it

is to be specially borne in mind that all visits, whether of ceremony,

friendship, or condolence, should be punctiliously returned.

52. YOU MAY PERHAPS HAVE BEEN FAVOURED with letters of introduction from

some of your friends, to persons living in the neighbourhood to which

you have just come. In this case inclose the letter of introduction in

an envelope with your card. Then, if the person, to whom it is

addressed, calls in the course of a few days, the visit should be

returned by you within the week, if possible. Any breach of etiquette,

in this respect, will not readily be excused.

In the event of your being invited to dinner under the above

circumstances, nothing but necessity should prevent you from

accepting the invitation. If, however, there is some distinct

reason why you cannot accept, let it be stated frankly and

plainly, for politeness and truthfulness should be ever allied.

An opportunity should, also, be taken to call in the course of a

day or two, in order to politely express your regret and

disappointment at not having been able to avail yourself of

their kindness.

53. IN GIVING A LETTER OF INTRODUCTION, it should always be handed to

your friend, unsealed. Courtesy dictates this, as the person whom you

are introducing would, perhaps, wish to know in what manner he or she

was spoken of. Should you _receive_ a letter from a friend, introducing

to you any person known to and esteemed by the writer, the letter should

be immediately acknowledged, and your willingness expressed to do all in

your power to carry out his or her wishes.

54. SUCH ARE THE ONEROUS DUTIES which enter into the position of the

mistress of a house, and such are, happily, with a slight but continued

attention, of by no means difficult performance. She ought always to

remember that she is the first and the last, the Alpha and the Omega in

the government of her establishment; and that it is by her conduct that

its whole internal policy is regulated. She is, therefore, a person of

far more importance in a community than she usually thinks she is. On

her pattern her daughters model themselves; by her counsels they are

directed; through her virtues all are honoured;--"her children rise up

and call her blessed; her husband, also, and he praiseth her."

Therefore, let each mistress always remember her responsible position,

never approving a mean action, nor speaking an unrefined word. Let her

conduct be such that her inferiors may respect her, and such as an

honourable and right-minded man may look for in his wife and the mother

of his children. Let her think of the many compliments and the sincere

homage that have been paid to her sex by the greatest philosophers and

writers, both in ancient and modern times. Let her not forget that she

has to show herself worthy of Campbell's compliment when he said,--

"The world was sad! the garden was a wild!

And man the hermit sigh'd, till _woman_ smiled."

Let her prove herself, then, the happy companion of man, and able to

take unto herself the praises of the pious prelate, Jeremy Taylor, who

says,--"A good wife is Heaven's last best gift to man,--his angel and

minister of graces innumerable,--his gem of many virtues,--his casket of

jewels--her voice is sweet music--her smiles his brightest day;--her

kiss, the guardian of his innocence;--her arms, the pale of his safety,

the balm of his health, the balsam of his life;--her industry, his

surest wealth;--her economy, his safest steward;--her lips, his faithful

counsellors;--her bosom, the softest pillow of his cares; and her

prayers, the ablest advocates of Heaven's blessings on his head."

Cherishing, then, in her breast the respected utterances of the good and

the great, let the mistress of every house rise to the responsibility of

its management; so that, in doing her duty to all around her, she may

receive the genuine reward of respect, love, and affection!

_Note_.--Many mistresses have experienced the horrors of house-hunting,

and it is well known that "three removes are as good (or bad, rather) as

a fire." Nevertheless, it being quite evident that we must, in these

days at least, live in houses, and are sometimes obliged to change our

residences, it is well to consider some of the conditions which will add

to, or diminish, the convenience and comfort of our homes.

Although the choice of a house must be dependent on so many different

circumstances with different people, that to give any specific

directions on this head would be impossible and useless; yet it will be

advantageous, perhaps, to many, if we point out some of those general

features as to locality, soil, aspect, &c., to which the attention of

all house-takers should be carefully directed.

Regarding the locality, we may say, speaking now more particularly of a

town house, that it is very important to the health and comfort of a

family, that the neighbourhood of all factories of any kind, producing

unwholesome effluvia or smells, should be strictly avoided. Neither is

it well to take a house in the immediate vicinity of where a noisy trade

is carried on, as it is unpleasant to the feelings, and tends to

increase any existing irritation of the system.

Referring to soils; it is held as a rule, that a gravel soil is superior

to any other, as the rain drains through it very quickly, and it is

consequently drier and less damp than clay, upon which water rests a far

longer time. A clay country, too, is not so pleasant for walking

exercise as one in which gravel predominates.

The aspect of the house should be well considered, and it should be

borne in mind that the more sunlight that comes into the house, the

healthier is the habitation. The close, fetid smell which assails one on

entering a narrow court, or street, in towns, is to be assigned to the

want of light, and, consequently, air. A house with a south or

south-west aspect, is lighter, warmer, drier, and consequently more

healthy, than one facing the north or north-east.

Great advances have been made, during the last few years, in the

principles of sanitary knowledge, and one most essential point to be

observed in reference to a house, is its "drainage," as it has been

proved in an endless number of cases, that bad or defective drainage is

as certain to destroy health as the taking of poisons. This arises from

its injuriously affecting the atmosphere; thus rendering the air we

breathe unwholesome and deleterious. Let it be borne in mind, then, that

unless a house is effectually drained, the health of its inhabitants is

sure to suffer; and they will be susceptible of ague, rheumatism,

diarrhoea, fevers, and cholera.

We now come to an all-important point,--that of the water supply. The

value of this necessary article has also been lately more and more

recognized in connection with the question of health and life; and most

houses are well supplied with every convenience connected with water.

Let it, however, be well understood, that no house, however suitable in

other respects, can be desirable, if this grand means of health and

comfort is, in the slightest degree, scarce or impure. No caution can be

too great to see that it is pure and good, as well as plentiful; for,

knowing, as we do, that not a single part of our daily food is prepared

without it, the importance of its influence on the health of the inmates

of a house cannot be over-rated.

Ventilation is another feature which must not be overlooked. In a

general way, enough of air is admitted by the cracks round the doors and

windows; but if this be not the case, the chimney will smoke; and other

plans, such as the placing of a plate of finely-perforated zinc in the

upper part of the window, must be used. Cold air should never be

admitted under the doors, or at the bottom of a room, unless it be close

to the fire or stove; for it will flow along the floor towards the

fireplace, and thus leave the foul air in the upper part of the room,

unpurified, cooling, at the same time, unpleasantly and injuriously, the

feet and legs of the inmates.

The rent of a house, it has been said, should not exceed one-eighth of

the whole income of its occupier; and, as a general rule, we are

disposed to assent to this estimate, although there may be many

circumstances which would not admit of its being considered infallible.

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