THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
'
n
Fr
MRS. HARRIET ALMARIA KAKER SUDDOTH.
THE
JMI
OR
Housekeeper's Encyclopedia,
CONTAINING MORE THAN 22.OOO VALUABLE AND PRACTICAL
RECIPES, CONTRIBUTED BY HOUSEKEEPERS FROM EVERY
PART OF THE CIVILIZED WORLD, ALL PRACTI-
CAL AND TESTED; WITH MANY THOU-
SANDS BY THE AUTHORESS.
FOR THE SPECIAL USE OF FAMILIES AND NURSES,
IN CITY AND COUNTRY; RESTAURANTS,
BOARDING HOUSES AND HOTELS.
BY
MRS. HARRIET ALMARIA BAKER SUDDOTH.
INTRODUCTION BY REV. WM. A. SCOTT, D.D., LL.D., PRESIDENT AND FOUNDER
OF THE SAN FRANCISCO THEOLOGICAL SCHOOL, AND ALSO FOUNDER
OF THE SAN FRANCISCO COLLEGIATE UNIVERSITY, AND
SAN FRANCISCO MEDICAL COI LEGE, CAL.
fllust'd with Eight Colored Plates and Portrait of the Authoress.
SAN FRANCISCO, CAL. :
A. L. BANCROFT & CO.,
No. 721 Market Stieet,
I88 3 .
Copyright, 1883, by MRS. H. A. B. SUDDOTH.
rights reserved.-^*
THE AMERICAN PICTORIAL HOME BOOK,
OR
HOUSEKEEPER'S ENCYCLOPEDIA,
Is the result of many years of earnest effort and practical study.
It is a work that may be studied with pleasure and profit during
the hours of ease and leisure, and in cases of emergency it can be
referred to as a judicious friend and adviser in a remedial point
of view.
It is unsurpassed as a valuable Reference Book for young
housekeepers, and a prompt and ready guide in all household
matters ; in caring for the Sick and directing Servants ; in the
Nursery, Laundry, Dairy, Poultry and Farm Yards, the Garden,
Etiquette, etc. Its recipes and suggestions are applicable to all
climates and all conditions of life.
INDEX OF SUBJECTS.
INTRODUCTORY ESSAY 9
PREFACE 14
A CHRISTMAS DINNER 38
BATTER CAKES 214
BEERS, ALE AND CIDER 429
BEES, 500
BISCUITS AND ROLLS 206
BREAD MAKING 199
BREAKFAST, LUNCH AND TEA 343
BOILING 83
BROILING 84
CANARY BIRDS 502
CANDIKS 332
CAN VEGETABLES, ETC 336
CARVING 120
CARVING FISH, DIRECTIONS FOR 57
CARVING FOWLS, DIRECTIONS FOR 122
CARVING JOINTS, DIRECTIONS FOR 121
CHOWDERS : 70
COFFEE 341
COMFORTABLE COOKING 36
CONFECTIONS AND CONSERVES FOR THE SICK 375
COOKING FOR THE NEEDY AND INVALIDS 363
CORNS, BUNIONS AND WARTS 535
CORDIALS, BRANDIES, ETC 437
CRABS 75
CREAMS 328
CROQUETS 116
CURRIES 338
CUSTARDS 282
DAIRY, THE 458
DIFFERENT WAYS TO COOK MEAT 90
DIRECTIONS FOR CARVING JOINTS 121
DIRECTIONS FOR CARVING FOWLS AND GAME 122
DIRECTIONS FOR CARVING FISH 57
DISHES MADE FROM A CHRISTMAS DINNER 40
DISHES OK ROYALTY 518
DRIED FRUITS 475
5
6 INDEX OK SUBJECTS.
DUCHESS OF SUNDERLAND RECIPES 377
DUMPLINGS 230
EELS 70
FEATHERS 536
FIGS, How CULTIVATED 475
FLOWNS OR FLOATS 361
FORCEMEATS OR STUFFING 504
FOREIGN DISHES 385
FOWLS 133
FRICASSES 152
FROGS 70
FRUIT ICES AND SYRUP 442
FRUITS 475
FRYING 82
GAME, EDIBLE BIR'DS, ETC 141
GAME OF CROQUET 521
GARDENING 492
GENERAL OBSERVATIONS ON EGGS 124
GENERAL REMARKS ON PICKLES 490
GENERAL OBSERVATIONS ON FISHES 55
GLYCERINE 534
GOOD WORDS 21
GRAVIF.S 77
HASHES 113
HEALTH NOTES AND MAXIMS "551
HINTS FOR WIVES 32
HOGS AND THEIR DISEASES 471
HONEY 329
HORSES AND THEIR DISEASES 467
How FIGS ARE CULTIVATED 475
How TO COOK FISH 60
How TO PREPARE CASKS, ETC 433
ICING AND FROSTING 280
ICE, FREEZERS, ETC 444
JELLIES AND PRESERVES 285
LADIES' TOILET 537
LAUNDRY THE 579
LOBSTERS 76
LOCATION OF A HOUSE 27
MEAT, DIFFERENT WAYS TO COOK 90
MINCED MEATS 294
MUFFINS 212
NEEDY AND INVALIDS, COOKING FOR 363
OLD BUT VALUABLE STYLE OF COOKING 516
INDEX OF SUBJECTS. 7
OMELETS 126
OUR PARLORS AND OUR CHILDREN 24
OAT MEAL AND BUCKWHEAT CAKES 225
OYSTERS 73
PANCAKES 232
PASTRY FOR PIES 296
PATTIES 317
PICKLES 188
PIES, MEAT AND SAVORY 299
PORK AND BACON 105
POULTRY 507
PUDDINGS, MEAT AND SAVORY 235
PUFFS AND TARTS 3 l8
RATS AND MICE 5 O1
REMARKS ON DINNER PARTIES 37
REFRESHING DRINKS 4^6
ROASTING , 86
ROLLS 288
SALADS 182
SANDWICHES 131
SAUCES AND CATSUPS 185
SAUSAGES 119
SCALLOPS OR Co i LOPS 117
SHEEP AND THH.IR, DISEASES 47
SIMPLICITY OF THE PRIMITIVE AGES 22
SOUPS AND BROTHS , 43
SPICES 33 s
STRWING 88
SWRKT CAKES , 275
SWKET BREADS , 112
SWEET AND DELICATE DISHES , 322
SWEET PUDDINGS 240
SWEET SAUCES 357
TEA CHOCOLATE 341
THE BEAUTY OF A WELL-ORDERED HOME 23
THE FARM 448
THE HUSBAND 32
THE HAIR 523
THE MISTRESS 33
THE NURSERY 575
THE VINEYARD 484
TREES AND SHRUDS 478
TURTLES 80
VARIOUS REMARKS ON FISH 58
8 INDEX OF SUBJECTS.
VEGETABLES 156
VINEGARS 485
WAFERS 212
WAFFLES 209
WATER 513
WINES 419
YEAST 232
INTRODUCTORY ESSAY.
" OF making many books," says Solomon, " there is no end."
But this was said long ago. What the wise king would say in such
a publishing age as this, with all its societies and newspaper men, is
beyond our comprehension. Have we too many books ? Yes, the
number of worthless, bad books is legion. But how is it to be
helped ? The demand calls for the supply and the supply increases
the demand. The monster grows upon what feeds it. The age of
sumptuary laws and of fetters for the press has passed and is never
to return. A fair field and a free fight is all we can ask, nor do we
.fear. Light puts darkness to flight; Truth must prevail at last. It
is not to be supposed that Solomon meant there should be an end to
book making. The writer of this introductory notice is constrained
at least to recommend another book. Not a volume upon war or
politics, but " THE HOUSEKEEPER'S ENCYCLOPEDIA," of twenty thou-
sand practical receipts. This work has been carefully prepared by a
Christian lady who has had ample experience. She is practically
acquainted with good housekeeping, and labored for a number of
years as a missionary in a distant land. Among all the works that
have fallen under our observation, Mrs. Suddoth's seems to us de-
cidedly the best. It is practical, easily understood and calculated to
do much good. The style is not ambitious, there is no attempt to
walk on stilts, nor to conceal thought, or the want of it, by fine writ-
ing. The aim throughout is to do good, such good as a mature, in-
telligent and pious lady would desire to do. The volume treats of
" The beauties of a well-ordered home, its influence. The family
relation. The Christian mother's influence. The Bible, the fireside
pleasure. Comforts of home. Table conversation. The mother
and the wife, her sphere, duty to servants, neighbors and church.
Her influence not reckoned in time. Her compensation in eter-
nity."
The writer gives this introductory notice as a labor of love, be-
cause of his esteem for the Christian character of the author, and be-
cause of the noble purpose for which the volume is offered to the
public, hoping that it will find a place in thousands of families, es-
pecially on this side of oar continent, in the homes of our mountains
and valleys, where everything is yet in a f onning state, and where
the foundations of future greatness should be wisely laid and firmly
10 INTRODUCTORY ESSAY.
established in good family government and on sound principles, so
that we may hope for the virtue and high culture of the generations
to come.
The subject treated of is indeed an old one, but never more im-
portant than in our day. It is an old but still a sweet saying that
awakens a response in many hearts, " There is no place like home."
However far our prodigal sons may wander, their hearts " untrav-
elled "' always turn to the home of the days of childhood's inno-
cence with a warmth that nothing can altogether chill. There they
feel sure of a welcome if all the world frowns upon them. They will
not believe that the door of the home of their early childhood's holy
hours can ever be shut against them. It is simply impossible to
overstate the influence of a well-regulated home, nor is it easy to
overestimate the influence of order, neatness and good cooking in
making a happy home. Not a few of the ills that afflict both the
body and the mind of mankind, and I must say also not a few of the
sins and crimes of man, are fairly to be attributed to a disorderly, un-
tidy home to bad cooking and slovenly housekeeping. The good
God does indeed give us plenty of food, but alas ! many of our cooks
are sent by the devil. It is marvellous that so simple an art as that
of really good cooking and clean housekeeping is so little under-
stood and practiced among us. We live by bread, but most usu-
ally upon bread not half baked just such as the prophet called
Ephraim's cake a cake not turned, burnt on one side and raw on
the other, and the end thereof is moroseness dyspepsia. If I were
a Lycurgus I should not be content with compulsory education in
letters, but should require our girls to take lessons in cooking and
housekeeping before they graduate from our schools to become
wives and mothers.
The world-famed Humboldt said, " The finest fruit earth holds
up to its Maker is a finished man." The great Napoleon once said,
" What France most needs is mothers." Every state wants real,
true, honest, honorable, finished men, and the first requisite for such
men is healthy, well-finished wives intelligent Christian mothers.
France did need and does now need the right sort of mothers, but it
is equally true of every other nation, and most of all is it true of Re-
publican America, whose sovereign is the people themselves, and
in our new states most of all, where society is in a forming condi-
tion, and where the foundation-stone of the Church and State is the
family. It is the Divine plan that society should grow out of the
family. Every age and country is in proof that the home fireside is
the greatest educational institution on earth. Its influence, more
than any other, gives shape and coloring to the earthly and eternal
destinies of mankind. In the nursery " the black spot " is to be
wrung out of the human heart. At the family altar, hard by the
INTRODUCTORY ESSAY. It
hearthstone, the evil one is to be burned and cast out " They that
rock the cradle rule the world."
The mind of human beings at birth is not a blank sheet of pa-
per. Somehow or other there is something on it as if written with
invisible ink, that the least exposure to the heat of external life is
sure to develop. This something may be called by the ugly name
of original sin, or any other name you please. You may account for
it by creationism, or traducianism, or any other theory, but still it is
there. And hence, " 'Tis education makes the man." For what-
ever may be said of the hereditary principle, it is founded on fact
and nature. Every other part and faculty of man, even if the
mind is a blank paper at our birth, is stamped with hereditary ten-
dencies and peculiarities ; and these tendencies are transmitted ca-
pabilities for good and for evil. Is the offspring of a good horse or
dog likely to be good ? Why is it not equally true of the child of a
good man, and still more of a good woman ? And if the parents are
distinguished for any special ability, there is a strong probability that
their children will inherit something of it, or at least that it will be
called out by their education, if they receive one worthy of the chil-
dren of such parents. Folly and crime are sure, however, to weaken
the powers of any race or nation, or of any part of it. This illustra-
tion is beautifully and truly applied somewhere in Kingsley's " An-
cient Regime."
The first paths trodden by the child may be scratched and
crooked, or plain and smooth, but certainly in most cases his aged
steps will be taken in seeking a return to them. An eccentric cler-
gyman and wit of England, who lived about one hundred years ago,
that I would rather not name lest some one should go to reading his
works and get from them more poison than honey, says in his own
way, " I dare say, good folks, you have all heard of animal spirits,
as how they are transfused from father to son. Now this is not so
inconsiderable a thing as many of you may think it. Take my word
for it, that nine parts in ten of a man's sense or of his nonsense, his
successes and miscarriages in this world, depend upon the motions
and activity, and the different tracks and trains you put them into ;
so that when they are once set agoing, whether right or wrong, 'tis
not a half-penny matter away they go cluttering like hey-go mad ;
and by treading the same steps over and over again, they presently
make a road of it as plain and as smooth as a garden walk, which,
when they are once used to, the devil himself, if he should wish
sometimes to do it, shall not be able to drive them off it."
Men may complain (for the most part unjustly} as much as they
judge comports with their dignity, about mothers-in-law and the ex-
pense and trouble of housekeeping, as if they knew anything about
it, but it is the will of heaven that the society of women is a necessity
12 INTRODUCTORY ESSAY.
of national as well as of personal existence, both physically and mor-
ally. It 's an ancient Hebrew proverb that " God always blesses a
family or household through its women." If man fell from his high
estate by a woman, it is through the same woman he is raised to a
higher one. If a man discovered America, it was a woman that in-
spired him and equipped the voyage. No matter who it is that ex-
ecutes a great purpose, he was born, nursed and trained by a wo-
man. The family is an institution founded by the Creator, and by
Him constituted the greatest university on earth for molding human
destinies. Nor can the divine laws be improved. It is His will that
the wedded lamp be lighted at his altar and burn brightly and cheer-
fully, and that children should come and grow up under its benign
beams that our sons may be trees of righteousness, well grown in
their youth, and our daughters be as corner-stones polished after the
similitude of a palace. He is then an enemy to God and man who
discourages marriage, or seeks to corrupt society by weakening the
bonds of the family which God has joined together. As the child is
father to the man, a first question is, what then shall be the manner
of the child ? And the answer depends on the place, circumstances
and earliest training of the child. Plato, in his book of the laws, says
that he who is about to be a good man in anything whatever, ought
immediately from childhood to begin to practice, even when engaged
in playful as well as serious pursuits, the very things suited to the
particular object he has in view. That is, the child should be taught
what he is to do when he becomes a man. And there is great wis-
dom in the Hebrew custom and of other people also, in teaching
every boy some trade, no matter how rich the parents may be, by
which in case of need he could make an honest living.
The home, the school-room and the house of worship, and alas !
the streets, with all their sounds and sights, make our children what
they are. The home, however humble, is the root that feeds the
whole life. The education of children is like the nurture of trees.
It begins with feebleness, its growth is gradual and slow, but is al-
ways going on. Frosts may nip the sprout, and snow-storms come
on the sapling, sunshine and tempests rock the growing oak, but
from the acorn comes the monarch of the forest. The growth or
education of children, physically, mentally and religiously, is always
by degrees, and everything around them is an educator. The tidi-
ness or sloven linen of the room where they are born, the landscape
from the window on which they first gaze, and the pictures on the
walls, and the hooks whose pictures and letters their eyes first trace
out, men, animals and things the whole world of nature and art is
concerned in and actually engaged to give them lessons. They may
not all receive the honors of graduation at the high school or univer-
sity, but they all graduate from the parental hearth and nursery. It
INTRODUCTORY ESSAY. 13
is there the precious metal is first molded into the shape which may
afterwards be rasped and polished, but cannot be recast. There the
lines are traced on a pliable nature that will become more enduring
than if sculptured on marble. The lessons of our earliest home are
wrought into the very structure of the immortal mind. The heart of
the little one nestled in a mother's arms is a daguerreotype plate that
receives whatever image is first cast upon it, but unlike the picture
on the artist's plate, the living heart grows larger and stronger, but
always carries on it the first impressions. They are the most dis-
tinct and lasting. The tiniest leaves of the forest, of ages so long
ago that we know not their date, have left their impressions upon the
granite rocks. So with smiles or frowns, or vows that may have been
carelessly uttered, and with the scenes enacted in the family circle
they sink into the soul of childhood, though apparently at the time
taking no notice of them, and yet their influence may be traced upon
its every fibre forever afterwards, as if written with a pen of iron or
the point of a diamond.*
It was the mother's example and lessons of social philosophy,
and experimental divinity that molded the character of George
Washington. And John Quincy Adams says : " It is due to grati-
tude and nature that I should acknowledge and avow that such as I
have been, whatever it was, such as I am, whatever it is, and such
as I hope to be in all futurity, must be ascribed under providence tc
the precepts, prayers and example of my mother." Similar, strong
and beautiful, are the tributes of John Randolph, of Roanoke, and of
Andrew Jackson, to the influence of their mothers. " God bless
mothers."
W. A. SCOTT.
SAN FRANCISCO, CAL.
*See " The Giant Judge," Samson, by the -writer of this Introduction.
PREFACE
IN the preparation of the ILLUSTRATED AMERICAN HOME BOOK, OR
HOUSEKEEPER'S ENCYCLOPEDIA of more than 20,000 receipts (all prac-
tical and tested), no expense, no labor, no research, or investigation
of the culinary archives (both foreign and domestic) has been spared,
while the arena of successful housekeeping has been quietly and
thoroughly looked into from the standpoint of many years' practical
experience, from closely observing the management of model house-
keepers, both on this continent and abroad, many of whom have
kindly contributed a number of original, invaluable receipts, thus
augmenting those of the indefatigable author, not only from
Europe and Australia, but from intelligent foreign residents in Africa,
Turkey, Asia Minor, India, China, Arabia, Brazil, Columbia, Peru,
Chili, Mexico, Sandwich Islands, the East and West Indies, all
the South and Central Americas, and other portions of the world,
which, in a culinary and remedial point of view, are above price.
I (the author) have lived in several portions of China, have been
in both the Indies, and have been in nearly every portion of the
Union, canvassing for these receipts, but from whatever standpoint
I have looked upon life and from many years' practical experience,
my scope has been that of a philosophical, quiet- thinking, utilitarian
woman ; believing that by this mode only the true alchemy of good
housekeeping could be found, the genuine domestic philosopher's
stone discovered.
I have added many simple, yet valuable domestic receipts, for
whose remedial, utilitarian value I can vouch and which can be used
with impunity until medical advice can or cannot be obtained.
These receipts are adapted to all climates and latitudes, to hotels as
well as restaurant keepers. In families it directs in sickness, the
nursery, diseases of children, etc., while the orchard, garden, the
dairy, the poultry and farm yards, the laundry, toilet, etc., have not
been overlooked, besides thousands of other practical receipts, which
are above price to housekeepers, which can be referred to at any
time, consulted at once as a judicious friend, an able counsellor in
cases of emergency. It is a work well worth the comprehensive
name it bears THE ILLUSTRATED AMERICAN HOME BOOK, OR
HOUSEKEEPER'S ENCYCLOPEDIA.
PREFACE. 15
The introduction to the work is written by Rev. W. A. Scott, D.
D., L. L. D., whose experience and well-known views on the subject
of home and its various influences are too well known to need repe-
tition here.
In the preparation of this useful and valuable book, my interest
has never for a moment flagged. It has been indeed to me a labor
of love, for my thoughts have rapidly pressed forward to the time
when the book will not only be hailed and welcomed as a friend and
able counsellor and adviser in the many cases of emergency and
doubt in households, when dishes or meals must be prepared at
once, or remedies applied as with telegraph quickness until the medi-
cal healing man is sent for and arrives, which in many sparsely pop-
ulated and newly settled portions of the country is hard to be ob-
tained and often impossible, for the medical profession must have
something to support it; it cannot subsist on stones, nor exist by
breathing the air, no matter how exhilarating or wholesome ; unless
there is constant fuel applied to the fires of vitality, it will soon be re-
duced to ashes, the hearthstone grow cold, domestic cheer be
silenced, and the voices of song be heard no more as in many other
important professions.
The receipts and suggestions for housekeeping are suited to
the cottage as well as to the palace. The wife of the poor man
working for his daily bread, will find many directions for preparing
cheap and savory dishes for her family, as well as simple directions
for taking care of them when sick and out of the reach of medical
advice. The rich, with unlimited means, will find directions for pre-
paring the most luxurious dishes, and many valuable suggestions for
getting up dishes for the sick and helpless invalid, which of all luxu-
ries I consider the greatest a happiness so closely allied to heaven
that it seems scarcely to find a lodgment on earth, and surely none
but the pure in heart can testify to what it is ; for it descended from
regions of love, and dwells in the bosom of those who are closely
allied to Him (who was self-annihilation) who has pronounced them
blessed, who aided the helpless poor, visited the sick, clothed the
destitute, took care of the stranger, fed the hungry, etc., as doing
these to Him in person. Because they can do no more, even a cup
of cold water given in His name does not go unrewarded, and even
a willing mind is accepted of Him who is a discerner of the thoughts
and intents of the heart
I do not believe that it was the design of an always benefi-
cent Providence that there should be so much suffering in the world,
but He has made man a free agent, endowed him with reason and
not without some foresight into worldly matters, for the wise man
tells us that the " prudent man forseeth the evil and hideth himself."
But good men often fall into the hands of wicked, deceitful men, as
l6 PREFACE.
treacherous as the ocean wave, believing that all is well, and they sink
with the first billow that surges them. When these misfortunes come
there is always treachery, or extravagance, or indolence, want of en-
ergy somewhere, and these misfortunes are then entailed often on
several generations, till some one among them throws off the fetters
that bind him or her and rises superior to circumstances, which
often causes a shaking among the dry bones of the whole family
compact ; each rises in full armor to contend with stern fortune and
overcomes, yet not without many noble and honorable scars, of
which they are not ashamed, standing on the pinacle of worldly wealth.
Yet this remains seldom longer than with the third generation. But
this will be discussed in another and proper place. To return
again to the culinary receipts. I know that it is hard to prevail on
cooks to follow the written directions of a receipt, and think that by
simply using the ingredients without any proper proportions,
that is all that is requisite, and hence the many failures in good
cooking. For bad cooking is the most extravagant thing in the
world, you lose your material, your fuel, the hire and sustenance of
your cook, and then there is great outlay of bad temper on the part
of the mistress, unless exceedingly good and amiable, and possess-
ing a large share of that important, cardinal Christian virtue which
"suffereth long and is kind." Bad temper makes inroads on health.
The husband is disappointed in his meal and leaves, if in a city, for
some place in which he can get something to suit his appetite, then
the cigar and social glass must needs follow, his home in a measure
given up, the spirit of himself and wife both wounded, which the
wise man asks " who can bear? " Now this is extravagance again,
but his forsaking his home may not stop here, it may lead to the
gambling table, and other vices which will surely follow in its train.
For extravagance opens the door for every evil, whether social,
moral or intellectual, and which is so often entailed on his helpless
ones. But there is a remedy for many of these ills. So, my sisters,
let you and inexperienced housekeepers come, let us reason together
for a while on this subject. Should you be a novice in house-
keeping, and the important matter of conferring and retaining the hap-
piness of your household, just take your cooking book, commit the
receipt to memory if not too long, get all the proportions in your
head and adjust everything in your mind as you wish it to be, then
make up the dish in your pantry or kitchen yourself before your girl
or Johnny (for all cooks in this country are either colored girls, or
girls from the " Emerald Isle," or "Johnnies" from the Celestial
country, no matter how long in service), let them see how easy it is
to be done, go at it " right manfully," for the moment your cook
sees that he or she knows more than you do, you cease to be mistress.
If you do not succeed entirely to your satisfaction, prepare the dish
PREFACE. 17
another day, do it with your own hands, or direct, and it will be bet-
ter ; then another the next day, and thus continue daily, you will
soon gain confidence in yourself, as well as your cook, your culinary
lore will soon be greatly enlarged, and in a few years will be a walking
encyclopedia of culinary knowledge, a living magazine, which may be
consulted at all times. Never suffer your husband to be dissatisfied
even with the first meal, or even a dish, without conferring with him
directly, watch his likes, and prepare by varying the dishes of which he
seems most fond. Let him never have a dish before him that will
offend his eye, olfactories, or palate. Pleasantly, but without seem-
ing to, watch the expression of his face while partaking of his food.
On the subject of bread making, butter making, and coffee, and in-
numerable subjects, I have treated in their proper place, which may
be consulted at pleasure.
Let the approbation of your husband be the great design of
your life, to keep it, for with your maiden simplicity you gained it, let
him not realize, when brought in direct contact with your disposition
and principles (after the man of God pronounced you one) the senti-
ment of the poet, " 'Tis distance lends enchantment to the view."
Let these be to him like pure untried gold, that they become purer,
more refined, when tried in the crucible of domestic life, and brighter
from the abrasion of the household duties ; though it has been a
yoke, yet was easy and the burden light, and you have not been all
the day idle. I know that your husband will think that he has the
best wife and sweetest home on earth.
Dr. Johnson says, to be happy at home is the ultimate result
of all ambition, the end to which every enterprise and labor tends,
and of which every desire prompts the prosecution. Though man
governs, yet woman reigns, her throne is at the fireside, her seat in
the heart, her empire the world, her household is her sanctuary, her
place of worship and service. Her silver-toned voice, so full of gen-
tleness, tenderness, and sensibility will send back the furious tide
that boils and surges in the veins of her liege lord and master,
soothe and calm down his passion, and stifle and assuage his rage,
by reasoning and prayerful suasion, reduce the crimson tide back
to its natural channel.
Though a man's motto may be "excelsior" yet he may never be able
to go up higher on account of the domestic clogs that may hang to
him in the way of a thriftless wife. Whenever he attempts to rise he
falls back on account of their weight.
If woman has truly learned to keep house (for it is the "house-
hold surroundings which affect most largely the happiness or the
misery of domestic life), how to repair clothing, which can be altered,
renovated or modernized, learns how to turn everything to the best
advantage, and to make her supplies go farthest and longest, to
1 8 PREFACE.
manage her children and servants quietly, appreciates the impor-
tance of system, order and tidiness, then her home will be what it
ought to be, her husband will not go to the club-house, gaming-table,
nor quaff the wine cup, nor her children wander in the streets, for
their training is one of social respectability and earnest for business
success, and in whatever positions may be allotted to them, one of
efficiency and usefulness.
The time has come when all girls and boys should have some
business habits, for the wheel of fortune is ever revolving, and no
one knows at what turn he or she may go down. It may be by fire,
extravagance, speculation, or through the treachery of a partner, and
no one can tell in what form misfortunes may come.
No girl should think of throwing herself on the world for a sup-
port nor quartering herself upon relatives, and no parent knows or
can tell at what straits a daughter may arrive in the course of a
lifetime. I once saw a lady, who my mother told me had at her
father's table a gold coffee and tea service, was educated at the first
female school in the land, her father owned leagues of land on one
of our famous rivers, had her French governess with her at home,
the house and grounds superb (for I have often been in them), and
everything that makes a home desirable was hers. She married
wealthy, and in addition to her own grand estate her husband left her a
large fortune, for he lived but a short time after their marriage ; her son
was also left with princely possessions ; in a few years the widow mar-
ried well again, a few years rolled on, when her husband, through the
treachery of his partner, lost all, died of a broken heart, leaving
her six little children to support. She did not even know how to do
the simplest things. Her neighbors helped and encouraged her,
still it amounted to nothing, when the mother and daughter were
both lost to society, her thousand pounds of fine money went with
the general wreck, her eldest son died a pauper. Alas ! I could fill
a volume of similar cases if need be, that have come under my im-
mediate observation, all for want of the proper domestic training, to
learn to know how to do everything, for whether married or single,
we know not what a day may bring forth.
A great deal is said and written about not being able to get em-
ployment, which is true, but why are persons notable to get work?
Simply because they are not competent to fill the places for which
there is a constant demand. Thousands could get places, with good
salaries in elegant houses with board and lodgings, and with the
thanks of their employers, were it known that their characters were
good and they competent for their business, in the way of house
girls, cooks, chambermaids, nurses and seamstresses. How many
thousands of some persons' daughters for want of the means to
house and feed and clothe them, sink prematurely into their graves
PREFACE. 19
through the wiles of seducers fiends in human shape, that walk the
earth, and whose very breath contaminates the air of heaven. Girls
that would never have done wrong, had they not been driven to in-
famy by the stress of poverty which would not have been, had they
possessed knowledge enough of some calling to have saved them
from such a dire calamity. Let every mother make note of this,
for this great evil must alone be remedied by mothers, for it is a duty
they owe to their own children, to society, to a common humanity,
to bring up their daughters to be competent to do anything, whether
in the capacity of chambermaids, dressmakers, washerwomen, as
nurses or cooks. A good nurse will command from two to six or
eight dollars a day for the sick when it is known that they are fully
competent, faithful, trustworthy, conscientious, with the necessary
tact and intelligence.
If girls were taught how to gain a living, our large asylums if
not entirely closed, would be greatly contracted, vice, crime and dis-
ease, which seem to come together as by inheritance, would in a
great degree, cease. Immense sums of money which go to support
institutions for foundlings and paupers, would or might be appropri-
ated to better purposes, and for the general good of the country.
Let every girl learn some trade or housework, as though she might
soon become poor, then she will have a life insurance in fulf, that
she will never come to want unless through sickness. Then will the
moral desolation of our large cities cease, their waste places be built
up, and the wilderness of sin, misery and sorrow, no longer blos-
som as the rose.
Let the great, noble-minded, large-hearted, benevolent, intel-
lectual women of our thrice blessed and happy country, with their
example, and open purses,- step forward and dignify labor, raise as best
they can the fallen, and stay the wavering, tottering steps of those
ready to fall into the vortex of infamy Let the wealthy show by
their own household and daughters that labor is no disgrace, for by
it they will be much more likely to keep their wealth. For they will
know how to keep who have kept their homes. What a blessed
guarantee knowledge would be in such cases.
Young men and women would marry, for then they would not
be afraid to do so, lest one should hang as a dead weight and con-
sume his hard earnings in doing nothing, or in hired wasteful help
nor the wife on the other hand of her husband being a spendthrift
and bringing her to want.
I once knew an old lady who had been immensely wealthy and
was then in comfortable circumstances, but she often said that her
grand-children would serve the grand-children of those in her em-
ployment, and which did come to pass.
The husband should find in his wife and home a friend and sweet
retreat, where he should find a gentle welcome, soothing sympathy,
2O PREFACE.
by whose sweet converse his cares will be beguiled and form a
striking contrast to the scenes which he has just left behind, the air
of peace, love and order towards him. Who can fix a bound to
woman's influence and responsibility ? When we are poor, a little
kindness, even in the way of recognition by a noble woman, goes a
long way, when we have been forgotten and passed over by so
many.
In referring to knowing how to wait on the sick, I once visited a
sick lady, a neighbor, who was suffering very much from a blister.
1 asked the cause. She told me that the " doctor had told her
daughter that as soon as the blister was taken off to apply a warm
poultice, which we did, and which was to be renewed once in so
many hours, until his return, but it stuck so fast that her daughter
could not get it off, and was waiting for the physician to come tq
show her how to remove it." I at once asked to see it, but to my
great astonishment, I could not even raise the edges. I quickly
asked the daughter of what she made the poultice, to which she
replied that her " mother told her how, that it was made of flour and
boiling water." I then called for some milk, which I warmed and
applied to the horny edges of the plaster, which by much trouble
and care I softened and removed from the suffering patient. Then
1 had* to pick out the pieces of paste that remained on the blister,
and made one of a soothing nature, oiled the edges and applied,
permitting the daughter to see me make and apply it. The poor
patient was soon asleep, for she had been suffering for hours. Now
the mother and daughter were both intelligent persons, in the com-
mon acceptation of the term, but neither knew anything about sick-
ness. The mother had never been sick before, but died from this
illness, and many of this large family died in a few years, as well as
the daughter referred to.
I shall ever remember the expression of the face of a sick officer
of the Union army (a West Pointer), when he turned almost implor-
ingly to his elegant wife and asked her to make a powder he had pro-
cured into such a number of pills, her reply was that she had never
made a pill and did not know how to do it, and that he ought to
have got the druggist to make them for him ; he said that he was so
sick that he forgot it. " Take the powder back and get him to do
it." He said, beseechingly, that he was too sick to go out on the
street, and might fall. I replied that I would make them for him, for
which he seemed so thankful.
The great way to supereminent success in housekeeping can be
summed up in two words, indomitable perseverance, which means
accurate critical observation, persistent action, and a comprehensive
judgment, and with God's blessing no one need fear a failure in the
housekeeping enterprise.
GOOD WORDS.
HEALTH IN YOUTH Late hours, irregular habits, want of attention
to diet, are common causes with most young men, and these gradu-
ally, but at first imperceptably, undermine the health and lay the
foundation for various forms of disease in after life. It is a very dif-
ficult thing to make young persons comprehend this. They fre-
quently sit up late as twelve, one or two o'clock without experien-
cing any ill effects ; they go without a meal to-day, and to-morrow
eat to repletion, with only temporary inconvenience. One night
they will sleep three or four hours, the next nine or ten ; or one
night, in their eagerness to get into some agreeable company, they
will take no food at all ; and the next will perhaps eat a hearty sup-
per and perhaps go to bed upon it. These, with various other irreg-
ularities are common to the majority of young men, and are, as just
stated the cause of much bad health in mature life. Indeed, nearly
all the shattered constitutions with which too many are cursed, are
the result of a disregard to the plainest precepts of health in early
life.
WORDS. Soft words soften the soul. Angry words are fuel to
the flames of wrath and make it blaze more fiercely. Kind words
make other people good natured. Cold words freeze people, and
hot words scorch them, and bitter words make them bitter, and
wrathful words make them wrathful. There is such a rush of all
other kinds of words in our days that it seems desirable to give kind
words a chance among them. There are vain words,_ and idle
words, and hasty words, and spiteful words, and silly words, and
empty words, and profane words, and boisterous words, and warlike
words. Kind words produce their own image in men's souls and a
beautiful image it is. They smooth and quiet the hearer. They
shame him out of his sour and morose, and unkind feelings. We
have not yet begun to use kind words in such an abundance as they
ought to be used.
A WIFE'S POWER. The power of a wife for good or evil is irre-
sistible. Home must be the seat of happiness, and must it be forever
unknown? A good wife is to a man wisdom, and courage, and
strength and endurance. A bad one is confusion, weakness, discom-
fiture and despair. No condition is seldom hopeless when the
wife possesses firmness, discipline and economy. There is no out-
ward prosperity which can counteract indolence, extravagance and
folly at home. No spirit can long endure bad domestic influence.
22 GOOD WORDS.
Man is strong, but his heart is not adamant. He delights in enterprise
and action ; but to sustain him he needs a tranquil mind and a
whole heart. He needs his moral force in the conflicts of the
world. To recover his equanimity and composure, home must be to
him a place of repose, of peace, of cheerfulness, of comfort; and
his soul renews its strength again, and goes forth with fresh vigor to
encounter the labor and troubles of life. But if at home he finds no
rest, and is there met with a bad temper, sullenness, or gloom, or is
assailed by discontent or complaint, hope vanishes and he sinks into
despair.
OUR CHILDREN.
MENTAL EDUCATION. It is far better in an excitable child with a
large brain and a healthy body, to keep it back in its education than
to encourage the exercise of its memory in learning verses and other
showy feats of memory. A dull child may of course be allowed to
go as far as it will,- and may even be encouraged in every possible
way, but many brains are not so early developed, that the contrary
system is necessary, and all books and even music lessons must be
postponed, until the strength of the body is confirmed by constant
exercise and fresh air. It is the vice of the present day to attempt
to force the intellect by early cultivation, and hundreds of children
are yearly made more mediocre in their mind than they otherwise
would be by overstraining the infantile faculties. For knowledge to
be profitable, must be assimilated with the developing mind, and
this may be one cause of our not having the great calibre of intellect
that was found among our revolutionary ancestors, for the mind, like
every other living thing, becomes dwarfed by the forcing process. In
most cases a child ought to know his letters at five, but beyond this
everything else may be safely left to a future day; and many first
rate characters, endowed with the highest attainments are formed
upon a foundation much later than this.
SIMPLICITY OF THE PRIMITIVE AGES.
The simplicity of the primitive ages has been an object of par-
ticular admiration, and it delights the imagination to picture men
living upon such fruits as spring spontaneously from the earth, and
desiring no other beverages to slake their thirst, but such as foun-
tains and rivers supply. Thus we are told that the ancient inhabi-
tants of Argus lived on pears principally ; that the Arcadians revelled
on acorns ; and the Athenians on figs. This of course was the Gold-
en Age, before ploughing began, and when mankind enjoyed all
SIMPLICITY OF THE PRIMITIVE AGES. 23
kinds of plenty without having to earn their bread by the sweat of
their brow. This delightful period, however, could not last forever,
and the earth became barren, and continued unfruitful until Ceres
came, and taught the art of sewing, with several other useful inven-
tions. The first she taught was Triptolemus, who communicated his
instructions to his countrymen, the Athenians, whence the art was
carried into Achia, and thence into Arcadia. Barley was the first
grain that was used, and the invention of bread making is ascribed
to Pann. The use of fire as an instrument of cooking must have
been coeval with this invention of bread, which being the most nec-
essary of all kinds of food, was frequently used in a sense so com-
prehensive as to include both meat and bread. It was by the Greeks
baked under the ashes. In the primitive ages it was deemed unlaw-
ful to eat flesh. When men began to depart from their primitive
habits, the flesh of swine was the first that was eaten. For several
ages it was pronounced unlawful to kill or slaughter an ox, from an
estimate of their great value in assisting men to cultivate the
ground ; nor was it usual to kill young animals from a sentiment
which considered it cruel to take away the life of those that had
scarcely tasted the joys of existence. At this period no cooks were
kept, and we learn from Homer that his ancient heroes prepared
and dressed their own victuals. Ulysses excelled in lighting a fire,
and Achilles was an adept in turning the spit. Art of living in every
civilized country is pretty much the same. The instruments of cook-
ing must, in a great degree, bear a striking resemblance to each
other.
THE BEAUTY OF A ^'ELL-ORDERED HOME.
In training the young, the beauty of a well-ordered home is be-
yond computation, for the mother presides over it. The first step
that offers the sweet incense in domestic bliss on the domestic altar,
for the happiness of those called her family, and kept perpetually
burning from the fervent emanations of her unselfish, self-immolat-
ing heart, or if her heart be wrung with anguish, she is still the same
faithful being, knows no weariness nor abatement of interest in the
welfare of her loved ones. It is in this home that parents can hold
counsel and consider what measures are best for the government of
their posterity. In this domain children can gather and gambol in the
very exuberance of their young life in unmolested joyousness. It is
here, after toiling through the day, the husband finds rest for his
wearied frame, with his little ones full of frolic and glee around him.
He feels that it is a sacred retreat, is thankful for his exemplary and
affectionate wife, and bows his head in gratitude for his blessings.
For there is nothing like a cheerful, happy home.
24 THE BEAUTY OF A WELL-ORDERED HOME.
The mother teaches her children that employment is dignified, and
should be sought, as it strengthens the mind and body, and matures
the character that will shine bright and lovely in moral excellence
and active beauty. "The Author of every good and perfect gift "
gave us six days to perform our own work, and the seventh day for
rest. He whose tender mercies are over all His works would not
have so ordained, had He not known that labor was best for us, as it
would enable us to resist the temptations of our great adversary,
who ever finds mischief for idle hands to perform. Teach your
children to work for some good, let it be ever so lowly, cherish some
flower, that labor is noble and holy, that there is a dread responsi-
bility hanging over their existence, that God created them in His own
image, and stamped on both their soul and body the sense of
duty.
We, as mothers, should teach our daughters the duty and practice
of self-denial in some little things, in order to give to the poor around
them, to administer a little to their comfort and happiness in sick-
ness and in health. Should bring before them and the other child-
ren the sin of being wasteful, that such and such things will make a
nice soup or pudding for such a one who is sick, and that they may
assist in making the dish and you will go with them to take it, and
that the poor on their beds of sickness, often crave things which
they are unable to get. I have seen the face of little ones lighted
up with joy, and their eyes sparkle with gladness at such teaching,
and these instructions will be more prized than if you had given
an empire of wealth while the mantle of a mother's virtues
have fallen on them, " for blessed is he that considereth the poor."
The duty to the poor should be one of the first lessons to the young.
We should teach them never to deny bread or charity at our own door,
that their means, be it ever so small can do some good, we should
instill in their young hearts the love of good deeds, the love of hap-
piness arising from having done a good action, of their duty to God,
their neighbor and all mankind. Every person whose wants are
brought to our knowledge is our neighbor.
OUR PARLORS AND OUR CHILDREN.
OUR PARLORS are designed and expected to be always in readiness
to receive visitors, where the dim of domestic matters will not
reach their ears while the pleasure of entertainment goes on. The
present mode of keeping the parlors dark in small country towns
plays well into the hands of housekeepers, who perform the work of
cleaning once a week. Where no child is admitted, but by a chance
call, and to the children of the family it is almost a ("terra incogni-
OUR PARLORS AND OUR CHILDREN. 25
ta") land unknown to them. But I do not think that this should be
the case. How often do mothers or an older sister lead out of this
consecrated place the unfortunate little or larger member of the
household, who had seized the opportunity of going to see the pic-
tures, works of art, and to smell the sweet flowers from beautiful
vases brought from distant lands, and to handle the curiosities on
the etagere. All of this is perfectly natural to them, and even to
grown people, and handle the large and elegantly gilt bible, with its
gay bindings, and other books on the centre table, to trace out the
beautiful figures of the rich parlor carpets, and the handsome de-
signs of the albumens embroidered by their mother, and sometimes
they may mount the piano stool and begin to thump on the keys of
the piano, or to pull the harp strings. Now all of this could be
prevented by not making these things strange to them, by letting
them go in with the older members of the family at pleasure. It
would be no more a treat for them to enter it than any other room
of the house. In doing this their manners would become more
refined and easy, and there would not be that shyness and awk-
wardness that we often see in mothers. Entering the parlor with care
and grace speaks volumes in the mother's praise. Mothers or the
older members of the family should explain all the family or histori-
cal pictures, and where everything in the parlor is made, if at home or
in foreign lands, to their eager minds, listening ears, and bright,
sparkling, and soul-drinking eyes. Let them see and feel that noth-
ing is too good for them, a spirit of enquiry is created, and they are
consequently fitted to fill any place in society. For the hearts of
children are pliant and tender as wax to receive the impressions made
on them. In the beginning God designed woman as a help meet
for man, to divide his cares and to lighten his toils, and not as a
glittering toy or an expensive luxury, or a mere appendage to his
household, or to add a long list to his expenses. No ; the whole
domestic economy, as it existed in the divine mind, goes to show
that the only true happiness realized in this relation is a mutual de-
pendence on each other, a love unknown but to the pure in heart, a
union of kindred spirits where each strives to lighten the burden and
heat of each day for the other. Yet the entire happiness of the
home circle, as well as the present and future welfare of the "little
ones" is totally dependent upon the management of the woman, the
mother. How very careful ought she to be in dealing out to them
the good things of her house in the way of brandied fruits, wines,
juleps, cordials, brandied and wine sauces, etc. Drunkards have
been heard to say that their taste for strong drink was excited by
these things, the flame of desire kindled by her own hands which
often leads and entails misery on her sons and others in this world
26 OUR PARLORS AND OUR CHILDREN.
and eternal condemnation for them in that to come. Child-
Ten have been known to break the eighth section of the decalogue
to obtain the wherewith to appease the demands of the appetite
thus engendered and cultivated, and that even from the mother's
purse, which leads her to break another commandment by thinking
hardly or openly accusing her innocent servant of the crime ; how
could she think that the vice the sin was committed by the children
she had so carefully trained, by the blood which flowed from her
own. No ; this dishonest act could not lie at their door. It was
done by her faithless domestic, who in all probability is dismissed in
disgrace, and sent to seek a home and employment where she could
find it, and where this accusation is not known, yet she appeals to
her Maker with all the satisfaction of an approving innocent con-
science, "Thou God, seest me !" Where does this fault lie?" No
where but with the mother. For to her is given to sow the seed in
the child's mind, which springs forth, first the " blade, then the corn,
and then the full corn in the ear," her example determines the steps
of her child towards virtue or vice, his reeling footsteps, his frenzied
brain, his oath-emitting lips, his treatment to her, to his family, and his
equalizing himself with the brutes or even below them, or she may
by her example, elevate him to the highest standard of
moral excellence, as a dutiful son, a worthy citizen, a kind husband
and father, a noble patriot, an honor to his country and a blessing
to himself and to the world. This has been done, and mothers can
perform the glorious work again, and continue to repeat it till time
shall be no more. But mothers often leave their children to the care
and guidance, and at the mercy of the nurse, who may teach them
many things which they should not know. And why do they do
this? That they may attend the theatre or other places of amuse-
ment with certain friends who are going, or to mingle in the pleasure
of the ball room for a few hours at most, her face blooming with ar-
tificial roses, her hair resplendent with gems, her garments radiant
with real or false diamonds, and decked with jewelry flashing with
stones, brought from the most distant countries, from the bottom of
the ocean, or from the lowest explored stratum of earth's bosom ;
leaving her little ones in piteous sobs, which perhaps to soothe, the
nurse who feels no other interest in them than the amount and pay-
ment of her wages, gives them drugs, thus relieves herself of what
she considers a bore, or looks upon them with a threat of vengeance if
a hint of what she has done is breathed by them. Yet while this is
going on, the mother's influence is weakened, the ground into which
good seed should be sown is preoccupied by the tares of wicked ex,-
ample sown by .a hireling and an enemy.
LOCATION OF A HOUSE. 27
LOCATION OF A HOUSE.
LOCALITY, ASPECT, AND PLAN. In choosing a situation for a house,
the builder ought to consider very carefully, all the objections and
advantages that may be urged for or against each spot proposed to
him. To those who have lived in richly wooded districts, the sea air
is a complete panacea for all their ills, not only because it is bracing
from its saline particles, which are chiefly useful to the citizen, but
because its air is free from the emanations of vegetation. But to thff
dweller in exposed situations, sea air is often prejudicial, and instead
of affording the relief to the ailments to which it is obnoxious, it ag-
gravates them tenfold, unless he can find a warm and protected spot,
somewhat like the one to which they are acustomed, and some of the
secluded nooks in the interior.
With regard to situation, then, it should be repeated, that a dry
soil is always to be desired, and according to the nature of the dis-
trict, either a high one, or else a moderately sheltered one. Gravel
is desirable as a subsoil in all but very few situations, and even then,
if it is very well drained, but nothing can be worse than a gravel bed
which is locked in by a surrounding basin of clay, without any outlet
for its rainfall. Such a spot is a sponge, constantly accumulating the
elements of disease which are prejudicial, both to man and to some
of the domestic animals, for it is notorious that such a kind of land
is peculiarly fatal to sheep. It is not, therefore, the mere existance
of a gravel bed which makes a spot suited to the habitation of man,
but it also must be well drained, both superficially and in its subsoil,
in order to be fit for his residence. It is astonishing what effect a
small difference in the elevation has upon the salubrity of a particu-
lar spot, A nse of sixteen feet within three hundred yards has been
known to produce an entire change from a relaxing to a bracing air;
this was partly caused by the lower spot being the bottom of a basin
and completely enveloped in foliage, while the higher was compara-
tively free from trees and had a tolerable fall for its surface water and
for its drainage. Whenever there is a fall of ten feet to a running
stream, the drainage in country houses may always be efficiently
carried out, as far as the individual house is concerned, but this is
not the only consideration, for the surrounding fields should always
be well drained, or they will be constantly enveloped in fogs and be-
28 LOCATION OF A HOUSE.
come fertile sources of evil. The side of a hill is not always a heal-
thy spot, unless the herbage is scanty and is free from woods, or
unless the surface water is uninterrupted by a break or drain con-
siderably above the level of the proposed site and carried off in a
different direction. No spot, in most cases, is more suited for a
house than a slight rise or knoll which looks down on all the sur-
rounding land, for here there is no chance for any annoyance from
water courses belonging to other parties ; and malaria arising from
stagnant water. Quickly running streams, so long as they are not
subject to extensive floods, are never in any way injurious and may
be made the means of carrying off all the unhealthy accumulations
of a country residence. But dammed waters of all kinds, unless
there is a good stream through them, especially stagnant ponds,
should be carefully avoided near a house, however ornamental they
may be.
It may be gathered from what has been remarked, that the
writer has a horror of water, and so she has, if in the wrong place.
Water, like fire, is a good friend but a fatal enemy, and should
be as carefully sought for in the one capacity, as it should be es-
chewed in the other. It has already been said that gravel or sand
in certain situations is highly desirable, that is, when well drained,
and with these may be coupled sand-stone or lime-stone subsoils,
chalk' and also primary rocks, these all give good air and some of
them good water ; on the other hand, are high, dry and bracing. In
the high-lands, health beams in every eye, and the step is elastic and
firmer, if not always graceful. But in low districts the cheeks are
pallid, the eye sunken and dull, and the step is inelastic, while the
real heighth is apparently reduced to a stoop which amounts in many
cases to a crouch. Spirits are drank in incredible quantities without
those ill effects which follow their use in more healthfull districts.
Though we have hitherto discussed the presence of water as a foe, it
must now be looked upon as a friend which cannot well be dispensed
with, and whose place, when absent, cannot be supplied by any other
substitute. In some of the most healthy districts in other respects,
water is a desideratum which can scarcely be obtained on any terms
in dry summers, and the want of it is felt as a sore evil by its inhab-
itants, and severe losses often are sustained by them in sheep and
cattle for want of this fluid. Much here will depend upon the pecul-
iar circumstances of the individual, as for instance, his occupation or
pursuits, his family or professional connections ; the facility of ac-
cess or the susceptibility of the neighborhood to his position in
society. The district which will suit one man, may be either too aris-
tocratic or too low for another. The frequent passing of omnibuses
or street cars would be an annoyance to many individuals, while
LOCATION OP A HOUSE. 29
others would not mind it. The same may be said in reference to
railway stations, to which the daily traveler would gladly be near on
account of the mode of conveyance, whilst the bulk of mankind would
dislike its noise and tumult. Neighborhood of manufactories and
mills will be avoided except by those employed about them. If tall
chimneys are seen near the spot which is in contemplation, it is well
to ascertain exactly what they are used for, and whether any noxious
or offensive trades are carried on. In every case the drainage
should be attended to, and it should be ascertained, either that there
is a sufficient culvert near, capable of conveying off the house drain-
age, or that facilities exist for a cess-pool ; where the habitations are
not too high, it is thought that cess-pools are by no means objec-
tionable, that is, provided they can be made at a sufficient distance
from the house, but nevertheless, a well-arranged culvert is always to
be preferred. In those cases, where large culverts are so built that
they have little or no fall, and are never flushed except by storm
water, they are far inferior to a well-built cess-pool ; for as they ac-
cumulate their contents in enormous quantities, and daily receive
fresh additions without passing^ them on, their gaseous emanations
are bound to return through the traps in spite of all the care in the
world in their construction. There is no Alteration to any extent,
(or if any, it is in that way highly injurious to the basement floors of
those houses which are next to the leakage) and consequently the
bulk is not diminished sometimes for weeks or even months together,
that is, as long as there is no rain. In a cess-pool, on the other
hand, a man has the control of his own and is not annoyed by that
of his neighbor, unless the neighborhood is very close, in which case,
as before remarked, these receptacles should be avoided. Recently
made ground should always be suspicious, as it is generally the seat
of a reclaimed marsh, and as such takes many years to be made fit
for human habitation. All filled up ponds are still worse where
their vegetable matter has been burried beneath the surface. Water
comes very high in the list of requisites in all suburban, as in fact in
every other kind of residence. A good well of spring water can sel-
dom be reckoned on, but it should be obtained if possible, but now
companies supply a perfectly pure and wholesome water, which is as
refreshing as it is most agreeable to the palate.
Supposing a plat of ground is offered for sale in a neighborhood
only partly covered ; it will be desirable to ascertain what proba-
bility there is of the remainder being turned into an annoyance,
either in the shape of a factory, a public house, or even in that of a
place of worship, neither of which is a desirable building to have
located in front of one's drawing-room windows. When a garden,
either for flowers or vegetables, is desired, of course the nature of
3O LOCATION OF A HOUSE.
the soil will form an object of inquiry. Lastly, the soil must be ex-
amined in reference to the foundations, which are* sometimes a con-
siderable source of expenditure when the building has commenced.
Good rocks and chalk are excellent for this purpose, especially if the
whole site to be occupied by the house is composed of the same. A
good foundation, therefore, renders a spot so much cheaper than a
bad one.
THE ASPECT. To a certain extent, the choice of aspect is left to
be decided after the purchase of a site ; but not entirely so, because
in many cases of suburban residences the owner is compelled to build
his house in conformity with existing arrangements, if not in a partic-
ular plan, yet with a settled aspect. Here, therefore, he should pause
and consider whether the aspect is a good one; but, for this purpose,
it is right to know what is really good and the reverse. In this way
we have two things to consider : the prevailing objectionable wind
and the sun. In this climate, the wind which we desire most to
avoid is that from the east or north sometimes one and sometimes
the other being the worst, according to the protection afforded by
the nearest mountains or hills; whichever, therefore, is the worst,
neither the back nor the front should be turned that way, but one of
the sides, in which there need be few openings. Again, it is of great
importance to health, especially to that of young children, that they
should have a plenty of sun, especially morning sun ; and, therefore,
a north aspect is not good or cheerful, inasmuch as little sun can be
obtained on that side. Neither is a full south or southwest aspect
very much to be sought after, because here we have too much of a
good thing, and are scorched by the sun's rays ; but a southeastern
view of this luminary is the one which commands all the advantages,
without any drawbacks, and is that which most people would choose,
if they could. In this aspect we have the sun upon the breakfast
table, which is the time when children are benefited most by its rays,
and are rendered happy and cheerful for the rest of the day. The
nursery, therefore, should be turned to this point, if possible ; when
the heat of the summer comes 'there is all the cheerfulness and health
which it affords in the morning, without the sultry heat of the after-
noon. In town this is of a still greater importance than in the
country. This fact has often been proved by comparing a number
of young families on the two sides.
I again repeat, in choosing a house, that the health and comfort
of a family should be of the highest importance ; that the neighbor-
hood of all factories of any kind, producing unwholesome effluvia
and smells, should be strictly avoided. Nither 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.
LOCATION OF A HOUSE. 3 1
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
with a south and southeast aspect, is lighter, warmer, dryer, and
consequently more healthy, than one facing the north or northeast.
The close, fetid air which assails us is assigned to the want of light,
and consequently more unhealthy than one facing the north or north-
east. One of the most essential points to be observed in reference
to a house is its "drainage." Bad or defective drainage, as it has
been proved in an endless number of cases, is certain to destroy
health, as the taking of poison. This arises from its injuriously
affecting the atmosphere, thus rendering the air we breathe un-
wholesome and deleterious. Let it be borne in mind 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. An all-important point, that of the water sup-
ply. The value of this necessary article has also been lately more
and more recognized in connection with the question of life and
health, 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 are in the slightest degree scarce
or impure. No caution in that 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 dish 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 matter which must not be overlooked. In
a general way, enough air is admitted by the cracks around the doors
and windows ; but if this is not the case, the chimneys will smoke,
and other plans, such as the placing of a plate of finely perforated
zinc or wire gauze in the uppermost part of the window, must be
used. Cold air should never be admitted under the doors, at the
.bottom of a bed-room, unless it be close to the fire or stove, for it
will flow along the floor toward the fire-place, and thus leaving 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 occupants, and we are disposed to assent
to this estimate as a general rule.
EVERY HOUSE SHOULD HAVE A BATH-ROOM. What luxury is
superior to a good bath ! Immersing, showering or throwing the
water over the body with the hand, it cheers, soothes, refines and
elevates both soul and body. Keeping the body clean is only dis-
charging our first duty to ourself. It produces such a happy feeling,
THE HUSBAND.
THE HUSBAND.
Custom entitles you to be considered the " lord and master "
over your household ; but do not assume the master and sink the
lord. Remember that noble generosity, forbearance, amiability and
integrity are among the more lordly attributes of man. As a hus-
band, therefore, exhibit the true nobility of man, and seek to govern
your own household by the standard of high moral excellence. A
domineering spirit, a fault-finding petulance, impatience at triflng
delays and the exhibition of unworthy passions at the slightest prov-
ocation can add no laurels to your own lordly brow, impart no sweet-
ness to home and call forth no respect from those by whom you may
be surrounded. It is one tiling to be a master another thing to be
a man. The latter should be the husband's aspiration, for he who
cannot govern himself is illy qualified to govern another.
When once a man has established a home his most important
duties have fairly begun. The errors of youth may be overlooked;
want of purpose, and even of honor, in his earlier days, may be for-
gotten ; but from the moment of his marriage he begins to write his
mdellible history ; not with pen and ink, but by actions by which he
must ever afterwards be reported and judged. His conduct at
home; his solicitude for his family; the training of his children;
his devotion to his wife ; his regard for the great interests of eter-
nity these are the tests by which his worth will ever afterwards be
estimated by all who think or care about him. These will determine
his position while living and preserve his memory when dead. He
uses well or ill the brief space allotted to him, out of alt eternity, to
build up a fame founded on the most solid of foundations private
worth and God and man will judge him accordingly.
HINTS FOR WIVES.
Don't imagine when you have obtained a husband that your per-
sonal neatness and deportment may be relaxed. Then, in reality,
is the time for you to exhibit superior taste and excellence in the
cultivation of your dress and the becoming elegance of your ap-
pearance. If it required some little care to foster the admiration of
lover, how much more requisite it is to keep yourself lovely in the
eyes of him to whom there is no privacy or disguise your hourly
companion ! And as it was due to your lover that you should al-
ways present to him who proposed to wed and cherish you a neat
nd ladylike appearance, how much more is he entitled to a similar
f respect, who has kept his promise with honorable fidelity
I
HINTS FOR WIVES. 33
and linked all his hopes of future happiness with yours ! If you
manage these matters without appearing to study them, so much
the better. Some husbands are impatient of the routine of the
toilet, and not unreasonably so. They possess activity and energetic
spirits which are sorely disturbed by the waste of time. Some wives
have discovered an admirable facility in dealing with this difficulty ;
and it is a secret which, having been discovered by some, may be
known to all, and it is well worth the finding out.
It is astonishing how much the cheerfulness of a wife contributes
to the happiness of home. She is the sun, the center of a domestic
system, and her children are like planets around her, reflecting her
rays. How merry the little ones look when the mother is joyous and
good tempered, and how easily and pleasantly her household labors
are overcome ! Her cheerfulness is reflected everywhere. It is
seen in t^ie neatness of her toilet, in the order of her table, and even
in the seasoning of the dishes. We remember hearing a husband
say that he could always gauge the temper of his wife by the quality
of her soups and the lightness and delicacy of her pastry. When ill-
temper pervades, the pepper is dashed in a cloud, perchance the
pepper box is included as a kind of diminutive thunderbolt. The
salt is all in heaps, and the spices seem to betake themselves to one
spot in a pudding, as if dreading the frowning face above them. If
there be a husband who could abuse the smiles of a really good-
tempered wife, we should like to look at him ! No, no ; such a
phenomenon does not exist (?). Among the elements of domestic
happiness the amiability of the wife and mother is of the utmost
importance; it is one of the best securities for the happiness of
home.
THE MISTRESS.
A house-keeping account book should invariably be kept, and
kept punctually and precisely to write or make an entry of the
amount spent each day, let it be ever so small, arranged under their
specific heads, of butcher, baker, grocer, sundries, etc. ; and thus it
will be seen how much was paid for each article, and one month's
expenses can be compared with another, and thus you can judge
how much you can afford to spend by comparing it with what you
have in hand. Truer words were never written than " No man is
rich whose expenditures exceed his means, and no man is poor whose
incomings exceed his outgoings." If the establishment be large, it
is advisable for the mistress to examine her accounts regularly even if a
house-keeper is kept ; then any increase of expenditure may be ex-
plained which may be apparent, and the house-keeper have the sat-
I
34 THE. MISTRESS.
isfaction of knowing whether her efforts to manage her department
economically have been successful. It is one of the mistress' duties to
exercise her judgment and discrimination in engaging servants. It is
best for her to know something of the servant she engages ; and
when engaging a servant it is best to make her understand before-
hand what is expected of her and committing it to writing, giving
the servant a copy of the agreement and keeping one herself, every-
thing being plainly stated and understood by both. By pursuing
this course there will not be so much contention in domestic matters,
which should be deprecated, as well as a constant change of ser-
vants. Among the great masses of society, there being exceptional
cases, it is best not to choose a servant from the lower class.
In obtaining a servant's character, it is best to have an interview
with her former mistress, and then you will be assisted in your decis-
ions of the faithfulness of the servant, whether she is honest and her
moral character good. The proper observance of courtesy
being character, in order to prevent any unreasonable intrusion on
the part of a stranger, your inquiries should be very minute, so that
you may avoid disappointments and trouble by knowing the weak
points of your domestics. This is no unreasonable requisition, for
in traveling it is expected that persons will carry letters of introduc-
tion or commendation. In all kinds of business it is expected; and
no one will for a moment employ a person that is the least light-
fingered, tardy, or unfit for business; and he must bring letters from
business places in which he has been engaged, or from competent
and reliable persons, setting forth what they are, etc. How much
more important in a domestic, who is in your bed-rooms, among
your children, in your kitchen, etc. When this is done there will be
less domestic discontent, both on the part of the employer and em-
ployed.
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 servants will naturally fix their attention, and if they
perceive that the mistress' 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 still be more solicitous
to continue to deserve their favor.
The mistress should think of the late hours, and often of those of
incessant toil, that her domestics are required to keep, and never
withhold from them their full wages a single day, for they may be
needed by their dependent family, or a sick mother and father. Even
the perquisites they may get from visitors and others will be poor
THE MISTRESS. 35
compensation for the constant wear and tear of health and the use
of clothing, for they are compelled to appear genteel while in service.
When these matters are duly considered there will be found useful
and attached servants. The sensible master and kind mistress know
that if servants depend on them for the means of living, in their turn
they are dependent on their servants for many of the comforts of
life, and that in using a proper amount of care in choosing servants,
and making slight excuses for the short-comings and imperfections
ot human nature, they will, except in some cases, be tolerably well
served, and in a large majority of cases surround themselves with
attached and faithful domestics.
Servants should look forward only to obtain the good will of their
employers. By so doing they will be much happier, and find that it
is much better for them, and "ye masters give unto your servants
that which is just and equal, knowing that ye also have a master in
heaven."
Neither in the kitchen nor in any other part of the household
should the authority of the mistress be disputed. The mistress,
amid all her temptations to use angry or cutting words, should not
for a moment yield to them, but remember that she is superior, and
that pleasant words and respectful language to an inferior, or to one in
a subordinate position, with a polite and dignified bearing, will exert
a most happy influence, securing her respect and a guarantee that
she will not have to repeat her polite requests often ; her lady-
hood will be elevated in the eyes of her servants, while a corre-
sponding sympathetic refinement will be exerted on them.
A mistress should never give her orders in a haughty, chilling manner,
which her subordinate cannot return without a loss of her place.
Perhaps she may have an aged mother or other dear ones looking
to her for the bread which her hard earnings furnish them, for ser-
vants are not solely machines, or automatons, without feelings; yet at
the same time they should feel and know that they are hired to do
work, and should endeavor to perform their tasks to the best of their
ability, and as nearly in the manner they are required to do them ;
and they should never be wasteful in anything, and should always
give the mistress a cheerful reception whenever she comes into the
kitchen, and be allowed to direct new dishes, and even to share the
labors of their preparation.
The time, number and manner of receiving visits by servants had
better be decided by arrangements between the employer and em-
ployed. The mistress should teach and see that her children are
polite and kind in their manner and speech to her servants, and not
unreasonable in their demands upon their time and labor, and that
they play no tricks upon them, and do nothing to impede their work,
36 THE MISTRESS.
so that the meals may always be ready for papa when he comes
home, and that the performance of the duties of one hour may not
be crowded into that of another. This will enhance the esteem of
her domestics for herself and family, and make them more faithful
and happier in her service, while her children will learn the
golden rule, from practice as well as from precept, for the good that
is learned in the domestic circle is never forgotten ; neither can
scores of years, nor the circle of the globe, obliterate it ; and thus
the comfort and happiness of children and domestics will be aug-
mented.
COMFORTABLE COOKING.
Strive mightily, but eat and drink as friends. [SHAKESPEARE.
It is not everybody in the world who knows what a good dinner
is or deserves to have one. Sonre people talk about cooking as if
it degraded them and seem to think that no part of them is worth
nourishment but what they have the impudence to call their minds.
I don't want them to read my book, because I know that there's a
great connection between beef and bones, but the man who dislikes
the one, really has a very small share of the other. Almost all peo-
ple whose work makes the world happier or better are fond of good
living. The church, the bar, the stage, the sculptor's atelier and
painter's studio, all send forth their vivants of the first water. It is
for dear little brisk women who I want to make happy that I write ;
for generous, hospitable, kindly, home-loving fellows that I am going
to cater, and I should not wonder if we find ourselves very good
friends in a little while by the aid of the ^printing press. It is more de-
rogatory to the dignity of human nature to convert bad material into
good food than it is to convert clay into bricks, and iron into bridges.
On the contrary, if the choice has to be made 'between the brick
and the beef, I know well enough which most decisions would se-
lect. A young wife cannot do better than devise the daintiest little
dishes her means will buy for her husband. A young mother cannot
do better than concoct the most health-giving food for her child, and
the matron of any age should feel proud and happy when men sit
around her table visibly refreshed and invigorated by the food she
gives them.
Good cooking is a much more common accomplishment among
rich people than poor ones. If a man goes to India, to Norway or
to our Western prairies for sport, he must needs cook his own din-
ner or do without it, and the gourmand who desires a new flavor
often tries his hand at creating it. Stewed pigeons was a favorite
dish with Louis XVIII., of France, before the Commune. You
COMFORTABLE COOKING. 37
might see any day in the Tuilleries the gold stew-pans he used in
the preparation. George IV., of England, invented the best punch
know to mankind. The famous Prince Talleyrand left in print the
finest mode of cooking a pheasant, and the "Omelette au Thea"
owes its origin to no less a person than Cardinal Richelieu.
The way to a man's heart is through his stomach or palate. Give
him nice things that agree with him and he will be as good as gold.
Real Christianity and a good, healthy appetite are usually found to-
gether. If you want to cook well and make people comfortable by
your cooking, you must remember that three things are absolutely
necessary before you can turn out the simplest dish. Those three
things are perfect cleanliness, a careful measurement of everything
you use and a strict attention to time ; therefore, buy a cheap clock
tor the kitchen, a common pair ot scales and two or three simple
measures quart, pint and half-pint measure and a graduated glass
for tablespoon and teaspoonfuls. I will use no vague terms, and if
you do exactly as I tell you the thing will turn out so well that all
your friends will compete for invitations for dinner.
REMARKS ON DINNER PARTIES.
As this is to be a very economical chapter, devoted to cheap
dishes and savings of all kinds, I hope that no person will read it
who thinks wastefulness and generosity mean the same thing. You
will be shown the great value in a housekeeping sense of the re-
mains of your dinner, and be told what to do with everything that
was left from the bills of fare for eight persons. By that time you
will find that it is true economy to give a little dinner party now and
then, because you will have as many nice things afterwards, which
would not have occurred to you to make for yourself. In fact, a
young couple could do no better so soon as they have fairly settled
down to housekeeping than to invite a few friends to dinner as often
as they conveniently can. The return invitations will enable them
to show their accomplishments in society and to keep them au cou-
rant with the world. The friendship that springs from the mutual
interchange of courtesies and hospitalities rapidly developes into a
warm feeling, and in a pecuniary sense it will "be found that -the lib-
eral hand maketh rich.
There is no reason why a young wife who lives in three or four
rooms and has only one servant and a limited income should hesi-
tate to give a little dinner, such as has been described in the first
chapter. One-half the things can be rooked the day before and
will be the better for it. The soup, entrees, custards, pudding and
tarts may be so served, leaving only the venison, the chickens, the
38 REMARKS ON DINNER PARTIES.
fish, sauces and fondue for the day itself. Of these, nearly all can
be cooking while the hostess dresses to receive her guests. Any sauces
that are not immediately wanted can be kept in perfect condition by
standing in stew-pans in which they have been made, in sauce-pans
of boiling water, or better still, in a Bain Marie, which is a shallow
bin or copper trough made to stand at the back of the stove and
holding boiling water. In this receptacle for hot water everything
may be safely placed until it is required, for the simple reason that
as the water can never get hotter than the boiling point (212 degrees
Fahrenheit), and as the contents of every sauce-pan will always be
40 degrees cooler than the boiling water by which they are sur-
rounded, no chemical changes can take place.
A neat, careful housekeeper who will take the trouble to read care-
fully the directions given for each dish, and use her wits, will easily see
how to manage her time and her dishes so as to serve her dinner
easily with the assistance of one servant only, and tolerably well
without any servant at all. However, before showing what to do
with the remainder of the dinner, a word or two may be said about
the vegetables proper to be served with it and the directions for
cooking them. See recipes for potatoes, mashed and brown mashed,
asparagus and green peas.
A CHRISTMAS DINNER.
Christmas has ever been held a fitting season for creature comforts
of all kinds. In cozy, good old-fashioned houses the* prudent matron
makes bountiful preparation for half the year through. The pickles
and preserves are made in the summer time, and are all carefully
planned to be in good condition by Christmas. The home-made
wine and beer are racked and fined and got ready for use on the
same festive time, and for weeks before the day there is an air of
pleasant anticipation of the occasion. It is indeed a time when
extra care and extra plenty are truly desirable ; it is the one period
in the year when people in middle life, long parted from friends of
their youth by the world's accidents, make sure of seeing some of
them again. The children are home from distant schools ; those
who are married must needs eat their Christmas dinner under the
old roof at least until their own covers too many olive branches to
be hastily forsaken ; and hospitality on that day generally includes
two or three of the lonely ones of earth, who, but for the fore-
thought of friends, would have their sad recollections for company.
So the kind housewife, on " hospitality intent," has much to per-
form, to do the honors of her home, as everybody has some little
individual taste she can gratify, and the more thoroughly she tries to
do this the happier she will be.
A CHRISTMAS DINNER. 39
There is no reason why very much should be left to be done on
the day itself. Mince-meat for pies may be made months before
and kept in a good stone jar witn a closely fitting stone cover. The
plum pudding may also have been made and boiled at least a week
previously. The mince pies should be made the day before; so
should the force meats for stuffing turkeys, and all the gravies and
many of the sauces. The roasting of meat must, of course, be done
on the day, and the pudding will want an hour's hard boiling, the
gravies warming up, and so on ; but there is no reason why the
work of entertaining a large party should not be spread out over
several previous days, not one of which will be over-burthened.
Now for the Christmas dinner, from which, if you are wise, you
will omit both soup and fish, for two reasons (both are excellent
ones) : the first is that the children, young and old, should all be at
table if possible, and they do not care for or know how to manage
soup ; and the second is the comfort of the servants. If, according
to the old homely fashion never so good a fashion as on this, the
best of all days, they eat at your table, and do not change about ;
if you are able to have a number of them and they dine away, which
in that case is of course only proper, then it will be well to give
them as little trouble as you can. However, the dinner to be de-
scribed is a wholesome, plentiful family meal, to which father and
mother and children, friends and relatives, may all sit down together,
and so may the servants if only one or two. The table, when spread
for a large dinner party, such as will be described, shall have at the
top a large roast turkey, stuffed with fine force-meats and garnished
with sausages what our English ancestors called " an alderman in
chains," and flanked by a tureen of delicate snow-white bread sauce
on the left side and another of brown gravy on the right. At the
bottom a fine piece of roast beef done to a turn, smoking
hot, on a hot dish, with a well to it to hold the gravy, and supported
on the right side by a tureen of hot horse-raddish sauce, on the
other by a dish of light Yorkshire pudding. On the right side of
the table should be a couple of boiled fowls with a tureen of parsley
sauce behind them, and on the left side a boiled ham, or better still,
a leg of pickled pork. With this course of savory dishes, mealy,
boiled potatoes, two delicately brown ones, which have been baked
with the beef for half an hour or so ; one of nicely mashed potatoes
and of potatoes in their jackets, which old-fashioned folks always
like ; in addition, there must be boiled cabbage, cauliflower, aspara-
gus, peas and mashed turnips, beets, salsify and carrots. So equip-
ped, you are abundantly prepared to entertain twenty or more guests,
but if your party be very large have a second turkey ready to be
brought on the table when the first is used, You may not want it,
4-O A CHRISTMAS DINNER.
but no matter ; it is just as good cold. If all these things are hot
and well-served, your guests will be delightfully comfortable, and
your first course will last along time, plain though your fare may be.
When this course is over, all the dishes must be removed, the cloth
brushed and the table laid with at the top a large, handsome
Christmas plum pudding, with a tureen of nice wine sauce. At the
bottom, two dishes of minced pies, one warmed over and one cold,
on one side, a dish of fritters. In the center of the table set cheese,
celery and salad, and the dinner will go delightfully till the cloth is
removed and dessert comes in. This may be turned into a set of
three courses by prefixing here soup, boiled turbot or salmon and
two or three side dishes.
DISHES MADE FROM THE REMAINS OF A CHRIST-
MAS DINNER.
The cold venison will make hashed venison, steaks, venison cut-
lets, minced venison, stewed venison, venison patties, and help to
make a nice game pie. Lastly, the merest scraps of each of the
foregoing viands will make the most delicious risoles.
The cold plum pudding may be warmed, but will be better served
cold on a glass dish in neat pieces about the size of two fingers, or
it may be broiled, fried, baked and treated in several ways here-
after to be described. It will keep a long time in a dry, cold place.
The apple tarts and custards will give no trouble at all, being a
great deal more dainty than when hot. The plain cold potatoes
will make "pomme de terre a la maitre d'hotel," and form" the body
of the mayonaise or salad dressing, and the cold mashed are invalu-
able for risoles or for serving with entrees.
SALADS. To use the cold smelts or cold fish of any kind, take
the heads and tails off the fish, split thefti open, take out the bones
and divide the flesh into small pieces or flakes ; then take one large
lettuce head or two small ones, about twenty raddishes, one head
of endive, one small head of watercress, a handful of any small
salad and four large slices of boiled beet-root, wash the green vege-
tables in lukewarm salt water for half an hour. Take off the large
outer leaves of the lettuce and the coarse stalks of the watercress;
chop the whole into small pieces, adding the beet-root, and put
them into a clean cloth to drain. When quite dry add the cold
fish, arrange neatly on a dish or in a salad bowl and pour over it
following salad dressing : Take two large potatoes or four small cold
ones, beat them to a paste with a wooden spoon ; add to them the
yolks of four hard-boiled eggs, one tablespoonful of mixed mustard,
A CHRISTMAS DINNER. 4!
two heaped teaspoonfuls of salt and one teaspoonful of finely-mixed
onions, four tablespoonfuls of the finest olive oil, and beat all to a
paste with the spoon. When quite smooth add gradually eight ta-
blespoonfuls of vinegar, stirring constantly all the time, which will
make your salad dressing rather thicker than cream. If not thin
enough, a little more vinegar may be added Last of all, to this
quantity put one tablespoonful of anchovy sauce, and when the
mixture is poured over your salad you may have no fear of the re-
sult.
To CURRY THE COLD RABBIT. Take one large onion, chop it
small ; put it into a stew-pan with two ounces of butter ; let it stew
gently until it assumes a gold color ; then add the pieces of rabbit
that were left, just as they are, and let them get quite hot through ;
next mix one tablespoonful of the curry powder and one tablespoon-
ful of flour, with enough of the gravy left the day before to make
them into a smooth paste ; add this to the rabbit and the onion ; stir
all well over the above for five minutes ; pour in the remainder of
the gravy ; let the whole simmer for five minutes more, and it is
ready. Arrange some plain boiled rice around the edge of a dish
pour the curry, which will be a good gold color, into the center and
at once.
To ragout the cold chicken, carve the chicken into neat joints,
reserving all the scraps, bones and trimmings for after-use ; make
2 ounces of butter hot in a frying-pan ; fry the pieces of chicken
over a sharp fire for five minutes till they are a light brown ; lay
them on a napkin to drain. Take enough of your strained soup to
cover them ; thicken it with a tablespoonful of flour, i of mushroom
catsup and i of port wine ; boil it ; arrange the pieces of chicken in
a dish ; pour the gravy over them and place around a few small
sippets of crisp dry bread.
For the hashed venison, place the jar containing the slices of ven-
ison and the gravy (as directed for ragout of chicken), in a sauce-
pan of boiling water, and let it boil for half an hour; take the venison
out and lay it on a hot dish ; put the hot gravy into a small enameled
sauce-pan ; add i tablespoonful currant jelly and i of port wine to
it ; give it one boil, stirring all the time to melt the jelly ; pour the
gravy boiling hot over the venison and serve at once. The cold
mashed potatoes of the day before maybe arranged like a wall
around the dish and baked in a moderate oven for half an hour.
Note. If the rabbit had not been already stewed a very different
process would be followed. The flavors acquired in stewing render
nothing necessary for the curry but the above.
42 A CHRISTMAS DINNER.
Either the chicken ragout or the hashed venison may be poured into
the center, to the exceeding gratification of both the sight and the
palate.
To dress cold boiled potatoes a la moitie d'hotel, put 2 ounces of
butter in a deep frying-pan or a stew-pan and add to it 4 tablespoon-
fuls of gravy, i of minced parsley, i teaspoonful of minced lemon
peeling and i tablespoonful of lemon juice ; stir over the fire till
the butter is melted. Take the cold potatoes (about i pound all
together), cut them into slices about one-third of an inch thick, lay
them in this mixture, cover the pan and let them stew gently for one-
quarter of an hour.
Now, having got through our bill of fare, we will just follow its
various items to the end of their career: In the first place you made
3 quarts of soirb stock, of which 2 quarts were served in the shape
of Julienne soup and the third used for gravies and sauces. Of
the 2 quarts sent to the table you will probably find quite i pint left
in the tureen, for, as ordinary soup plates hold only half a pint, it
follows that if your tureen be empty, you must have committed the
mistake of filling them too full, or your guests must have been
gouche enough to require helping twice, neither of which occasions
was likely to have happened in these days of refinement. This
shall be strained away from the vegetables as soon as it comes from
the table and put in a clean jar in the safe. It will make a capital
gravy for your rechoufees. Of the smelts you will have at least four
remaining. These must be laid aside on a clean plate. Of the
side-dishes or entrees there will probably be one-half of each left.
These should be lifted on to separate plates, and the gravy belonging
to each strained and set aside in clean jars. There will also be at
least one fowl untouched and most likely a part of another, about 8
pounds of venison and a bone or two and a quantity of the sauces
belonging to each. Don't be alarmed at the apparent waste: don't
throw anything away ; put each sauce separately in a jar ; the fowls,
duck and pudding on clean plates, and let the whole remain till they
are wanted. For the venison you must pursue another rule. Decide
how many people you will have to dinner on the morrow ; cut a
handsome slice for each, just as it comes warm from the table ; lay
the cut slices in a jar that has a close-fitting lid ; pour in enough of
the warm gravy to cover them, and put the jar away. The rest of
the joint must be put on a dry dish, and the remaining gravy, if
any, set aside by itself. The cold fish will make a capital salad or
mayonaise. The cold rabbit will make a delightful fricasee, a curry
or a pie. The cold pigeons may just be warmed up by placing
them in a jar and boiling the jar in water for twenty minutes, boiling
the gravy separately and pouring it over them,
SOUPS AND BROTHS. 43
SOUPS AND BROTHS.
The chief cook in the Pliny days of Roman voluptuousness had
a salary of about $4,000 a year, and Mark Antony made a pres-
ent of a city to the cook who prepared a supper that pleased
Cleopatra. It will always occur, particularly in large families,
that either on the dish or on the plates the refuse bones and
fragments of meat are left. Every fragment of these should be
gathered up. Nothing in the way of animal food should be thrown
away such as heads, necks and feet of poultry, trimmings of nice
meat, etc. ; vegetables, slices of stale bread, etc. If these are not
called for in the household, they can be used in making soup
for the sick and poor, who will, in the majority of cases, be
thankful for this token of thoughtfulness on the part of the propri-
etress of the house. Beside this, the skimmings of meat should be
saved, and sometimes the boilings, which should be well seasoned;
may prove very grateful to the family, and the bones, scraps, vegeta-
bles can be added to it. This liquor, when boiled down to a proper
consistency, will form a good foundation for many kinds of gravies,
as well as soups. In order to extract all the juices from the bones,
it is best to boil them first, then strain off into a soup kettle, and if
any portion of meat remains on the bones cut off the bits and
add whatever else you have with them into the kettle. Then stew or
boil slowly from 3 to 4, or even 6 hours. It is best to do this the
day before you wish to use it. It can be easily warmed over, or
brought to a boil, when it will be ready for the table.
Cloves were but little known to the ancients. Pliny appears to
be the only writer who mentions them ; and he says vaguely that
some were brought to Rome very similar to grains of pepper, but
somewhat larger; that they were only to be found in India, in a
wood consecrated to the gods, and that they served in the manufac-
ture of perfumes. The clove is the unexpanded flower of the
coryophillus aromaticus, a handsome branching tree, a native of the
Malacca Islands. The clove has a considerable resemblance to a
nail, whence they take their name from the Latin clovus, or the
French clou, both meaning a nail. As in the case of the nutmeg,
to secure a monopoly of the cloves and that the cultivation of them
might be confined to Amboya, their chief island, the Dutch bribed
the surrounding chiefs to cut down all the trees found elsewhere, and
thus keep the means of supply wholly to themselves, by eradicating
it from every other island; but it has now become naturalized in
both the Indies, as well as in many of the South Sea Islands and all
warm countries.
44 SOUPS AND BROTH&.
Basil is a native of the East Indies. It now grows well in temper-
ate climates as an annual, as well as in warm countries. It is highly
aromatic, having a perfume greatly resembling cloves. Its leaves
are used in soups and salads by French cooks, with whom it is a great
favorite.
Coriander enters largely into the composition of curry powder with
temeric. It came originally from hot countries. But it will grow
luxuriantly in moderate climates, and is a valuable commodity for
the use of confectioners and druggists, and is a most valuable car-
minative. Its tender leaves are highly aromatic, and are employed
as a seasoning for soups and salads. Its seeds are used in large
quantities for the purposes of distillation, and also as seasoning for
.pies, cakes, sauces, etc. It grows well in Virginia.
Chevil. Although the roots of this plant are poisonous, its
leaves are tender and are used as salads. Among the ancients
it was made a relishing dish, when prepared with oil, wine and
gravy. It has beautiful frizzled leaves, and is cultivated in Savoy,
is a close headed, wrinkled leaved cabbage, sweet and tender,
especially in the middle leaves.
Vegetables add much to the flavor of soups and broth. All fat
should be removed while cooking. Vegetables should be taken out
of the soup, that is, if preferred.
SOUP STOCKS. Allow i Ib. of beef for 2 quarts of water. Who-
ever is engaged in the important task of cooking or preparing a din-
ner, it is highly necessary to place all the ingredients to be used
on the table before commencing the operation, so that no timewill be
lost after using one article to look out for another.
THE MEDIUM STOCK. Four Ibs. knuckles of veal or beef or two
Ibs. of each ; any bones or trimmings of poultry, or fresh meat, 1-4
Ib. of lean bacon or ham, 2 ozs. of butter, 2 large onions each stuck
with 3 cloves, i turnip, 3 carrots, i head of celery, 3 lumps of sugar,
2 ozs. of salt, 1-2 teaspoonful of whole pepper, i large blade of mace,
i bunch of savory herbs, 4 quarts and 1-2 pint of cold water. Cut
up the meat and bacon or ham into pieces of about 3 inches square,
rub them on the bottom of the stew pan, put in 1-2 pint of water, the
meat and all the other ingredients. Cover the stew pan and place
it on a sharp fire, occasionally stirring its contents ; when the bottom
of the pan becomes covered with a pale jelly-like substance add the
4 quarts of cold water and simmer very gently for 5 hours. As we
have said before, do not let it boil quickly.
This (medium) stock is the basis of many of the soups after-
wards mentioned and will be found quite strong enough for ordinary
purposes. Boil 5 1-2 hours.
WHITE STOCK, to be used in the preparation of white soups. 4
SOUPS AND BROTHS. 45
knuckles of veal, any poultry trimmings, 4 slices of lean ham, three
carrots, 3 onions, i head of celery, 12 pepper corns, 2 02. of salt, i
blade of mace, i bunch of herbs, i oz. of butter, 4 quarts of water.
Cut the veal up and put it with the bones and trimmings of the
poultry and the ham into the -stew pan, which has been rubbed with
the butter. Moisten with 1-2 pint of water and simmer till the gravy
begins to flow, then add the 4 quarts of water and the remainder of
the ingredients. Simmer for 5 hours. After skimming and strain-
ing it carefully through a very fine hair sieve it will be ready for use.
Boil 5 1-2 hours.
N. B. When stronger stock is desired double the quantity of veal,
or put an old fowl in. The liquor in which a young turkey, goose
or any other fowl has been boiled is an excellent addition to all white
stock or soup.
RICH STRONG STOCK. Four Ibs. of shin of beef, 4 Ibs, of knuckle
of veal, 1-2 Ib. of good lean ham, any poultry trimmings, 2 ounces
of butter, 3 onions, 3 carrots, 3 turnips, (if the weather is hot the
turnips should be omitted lest they ferment), i head of celery, a few
chopped mushrooms when obtainable, i tomato, i bunch of savory
herbs, not forgetting the parsley, i 1-2 ounce of salt, 3 lumps of su-
gar, 12 white pepper corns, 6 cloves, 3 small pieces of mace, four
quarts of water. Line a delicately clean stew pan with the ham cut
in thin, broad slices, carefully trimming off all its rusty fat, cut up the
beef and veal in pieces about 3 inches square and lay them on the
ham, set it on the stove and draw it down and stir frequently ; when
the meat is equally browned put in the beef and veal bones, the poul-
try trimmings and pour in the cold water. Skim well and occasion-
ally add a little cold water to stop its boiling until it becomes quite
clear, then put in all the other ingredients and simmer very slowly
for 5 hours ; do not let it come to a brisk boil, that the stock be not
wasted, that the color may be preserved. Strain through a very fine
hair sieve or cloth, and the stock will be fit for use. Boil 5 hours.
BROWNING FOR STOCK. Two oz. powdered sugar and 1-2 pint
water. Place the sugar in a stewpan until it becomes black, then
add the water and let it dissolve. Cook closely and use a few drops
when required. N. B. In France onions burnt are made use of
for the purpose of browning. As a general rule the process of
browning is to be discouraged, as it is apt to impart a slightly unpleas-
ant flavor to the stock, and, consequently, to the soups made from it.
To CLARIFY STOCK. The whites of 2 eggs, 1-2 pint water, 2
quarts stock. Supposing that, by accident, the soup is not quite clear
and that its quantity is 2 quarts, take the whites of 2 eggs, carefully
Separated from the yolks, whisk them well together with the water
and add gradually the 2 quarts of boiling stock, still skimming. Place
4o SOUPS AND BROTHS.
the soup on the fire, and when boiling and well skimmed, whisk the
eggs with it till nearly boiling again ; then draw it from the fire
and let it settle until the whites of the eggs become separated. Pass
through a fine cloth, and the soup should be clear. N. B. The
rule is, that all soups should be of a light straw color, and should
not savor too strongly of the meat, and that all white or brown thin
soups should have no more consistency than will enable them to
adhere slightly to the spoon when hot. All juices should be some-
what thicker.
CHICKEN BROTH. Cut a chicken into small pieces, remove the
skin and any fat that is visible ; boil it for 20 minutes in a quart of
water with a blade of mace, a slice of onion and 10 grains of white
pepper. Simmer slowly till flavor is good; beat i oz. sweet almonds
with a little water and add it to the broth ; strain it, and when cold
take off the fat.
CHICKEN BROTH. Skin the body and legs of a chicken and put
all into water and boil with i blade of mace, a small onion and 12
grains of black pepper. Simmer till the broth acquires a pleasant
flavor.
EEL BROTH. Set on with i 1-2 quarts of water, i Ib. of well
cleaned eels, some parsley, a little thyme, a small onion, a few grains
of black pepper ; let them boil slowly till the eels come to pieces
and the broth good. Add salt and strain it. When done the whole
should make i 1-2 quarts.
FISH BROTH is very nutricious and light of digestion. It may be
made of almost any kind of fish, the more thick-skinned and glutin-
ous the better. The following are the directions: Take 1-2 Ib. of
any kind of fish, set them on with 3 pints of water, an onion, a few
pepper corns and some parsley ; let it simmer till the fish is broken
and the liquor reduced 1-2 ; then add salt and strain it. Some peo-
ple like the addition of a spoonful of vinegar or catsup, and if the
bowels be in a healthy condition there is no objection to it.
A BROTH MADE QUICKLY. Take off the fat and skin of a bone or
two of a neck or loin of mutton, set it on the fire in a saucepan that
has a cover, with 3-4 of a pint of water. Trie meat should first be
beaten and cut in small, thin bits ; add a bit of thyme or parsely,
and, if desired, a part of an onion. Let it boil quickly ; skim it
closely ; take off the cover, if likely to be too thin, else cover it ; 1-2
an hour is sufficient to cook it.
BROTH OF MUTTON, VKAL OR BEEF. Broth and soup made of
different meats are more nourishing, as well as better flavored. To
remove the fat, take it off when cold as clean as possible. If there
be any remaining, lay a bit of blotting paper or cap paper on the
broth when in the basin, and it will take up every particle. Take i
SOUPS AND feROTHS. 47
lb. of backbone of veal, i Ib. of backbone of mutton, 2 Ibs. of lean
beef, sweet herbs, 12 pepper corns, put into a clean saucepan with
5 quarts of water, boil gently to 3 quarts. When cold remove the
fat. If desired, add an onion.
For thick mutton broth, proceed as for thick beef tea, omitting
the rice. A tablespoonful of burnt sugar and water will give a rich
color to the broth.
MOTHER'S VEAL SOUP. Boil a small piece of veal in 2 quarts of
water in which has been dissolved a tablespoonful of salt ; when the
veal is done remove it from the water and put in the water 4 or 5
onions sliced, boil 1-2 hour, then stir into this, sifting through the
fingers, some corn meal while it is boiling ; stir it constantly. Pep-
per and salt to taste. It should not be thicker than rich cream.
CALVES' FEET BROTH. Take 2 calf s feet, 2 oz. of veal and 2 oz.
of beef, the bottom of a small loaf, 2 or 3 blades of mace, 1-2 nut-
meg braised, a little salt, in 3 quarts of water, boil 3 pints ; strain
and remove the fat.
BEEF TEA. Take i 1-2 Ibs. of the best beefsteak and cut it into
very small pieces, then put them into an earthern jar without any
water, or with enough cold water to cover the meat, or a wide- mouthed
glass bottle set in a vessel of cold water and brought to a boil ; place
the stone jar on a stove and let it come to a boil for 3 hours, when
all the nutriment of the meat will have been extracted ; or let the
glass bottle in the vessel remain on the stove and used when required
by the patient. Both jar and bottle should be covered with a cloth
tied over them, or with their tops fastened closely. Season, if ap-
proved, but it is frequently only salted. It is best to make the plain
jelly the day before wanted.
SCOTCH BROTH. This favorite Scotch dish is generally made with
the liquor in which meat has been boiled. Put 1-2 pint or i cup of
oat meal into a porringer with a little salt, if there be not enough in
the broth, of which add as much as will mix it to the consistency of
harty pudding or a little thicker; lastly take a little of the fat that
swims on the broth and put it on the crowdie and eat in the same
way as you would hasty pudding.
CLAM SOUP. Lay out 1-2 lb. of pork ; to this add 2 Ibs of potatoes
and 2 onions, and boil together. When the potatoes are done open
and add one can of clams, five crackers and one pint of milk. Let
it simmer five minutes and serve.
MRS. MINER'S CLAM SOUP. Take 30 good-sized clams, boil in as
little water as will open the shells, strain the liquor and add equal
quantity of sweet milk ; boil together. Season with pepper and
whole cloves, rubbed together after adding butter and flour to
thicken the milk ; chop the clams fine, and just before serving add
them to the boiling liquor.
48 SOUPS AND BROTHS.
CLAM SOUP (Mrs. Carpenter). Cut salt pork in very small squares
and fry them a light brown ; add i large or 2 small onions cut very
fine and cook about 10 minutes ; add 2 quarts of water and i of
raw potatoes sliced ; let it boil. Then add i can of clams ; mix i
tablespoonful of flour and water, put it with i pint of milk and pour
into the soup, and let it boil 5 minutes. Beef, pepper, salt and
Worcestershire sauce to taste.
VIRGINIA OYSTER SOUP. Take 2 quarts of strong, clear broth,
whether of fish or meat; add to it the hard part of a quart of fresh,
juicy oysters, previously well pounded in a mortar and the hard
boiled yolks of 6 eggs ; simmer for half an hour and strain into a
fresh stewpan, in which have the oysters cleared of the beards and
very nicely washed from shells and sands. Season with mace and
cayenne and let the oysters simmer for 8 minutes, when the yolks of
3 eggs well beaten may be stirred into a little soup and gradually
mix with the whole quantity, throwing aside the stewpan and con-
stantly stirring lest they curdle. When smooth and thick serve in a
tureen and stir the soup for a few minutes to prevent curdling. Any
other flavor that is wished may be given to the luscious soup.
OYSTER SOUP. Strain the liquor from 100 oysters and carefully
remove any bits of shell or particle of seaweed. To every pint of
oyster liquor allow an equal quantity of rich milk. Season it with
white pepper and some blades of mace. Add a head of celery
washed, scraped and minced small. Put the whole into a soup pot
and boil and skim it well. When it boils put in the oysters. Also
1-4 of a Ib. of fresh butter; divide into 4 pieces each piece rolled in
flour. Boil 6 eggs hard and crumble the yolks into the soup. After
the oysters are in give them but one boil up, just sufficient to plump
them. If boiled longer they will shrink and shrivel and. lose their
taste. Take them all out and set them away to cool. When the
soup is done place in the bottom of the tureen some square pieces
of nicely toasted bread cut into dice, and pour on the soup ; grate in
a nutmeg and then add the oysters. Serve it up very hot.
OYSTER SOUP. Put into some good mutton broth 2 large onions,
3 blades of mace and some black pepper. When strained pour it
on 150 oysters cleaned from the shell and a piece of butter rolled in
flour. Simmer gently for 1-4 of an hour and it will be done.
LOBSTER SOUP. Take out the meat from the claws, bodies and
tails of 6 small lobsters ; remove the brown and bag in the head ;
beat the fins, chine and small claws in a mortar ; boil it gently in 2
quarts of water, with the crumbs of a French roll, some white pep-
pers, salt, 2 herrings or a small portion of bloater paste, a large
onion, some sweet herbs and a little piece of lemon peel grated will
add to the goodness of the whole. Then strain it off, beat the spawn
SOUPS AND BROTHS. 49
in a mortar with a little butter, 1-4 of a nutmeg grated and a tea-
spoonful of flour, to which add a quart of cream. Cut the tails in
pieces and boil them with the cream and soup. Serve it with force
meat balls made of the residue of the lobsters, mace, pepper, salt,
some bread crumbs and i or 2 eggs ; the balls should be made of
flour and heated in the soup.
CRAB SOUP (Creole). Take 12 or more young, raw and fat crabs,
open and clean them and cut them in two. Parboil and pick the
meat from the claws and the fat from the top shell; scald 1 8 ripe
tomatoes ; skin and squeeze the pulp from the seed and chop it fine,
scald the seeds and juice; use it for making the soup. Put 3 or 4
large onions into the soup pot for a short time, i clove of garlic in
i spoonful of butter, 2 spoonfuls of lard. After stewing a few min-
utes add the meat from the crab claws, then the crabs, and last the
fat from the back shell of the crab, sift over it grated bread crumbs
or cracker dust. Season with salt, black pepper, parsley, sweet mar-
joram, thyme, 1-2 teaspoonful each of lemon juice and the peel of a
lemon, put in the water with which the seed were scalded and boil it
moderately i hour. The onions should be boiled a little before
used. Any fish of firm flesh can be used instead of the crab.
SHRIMP SOUP. Two quarts of fish stock, 2 pints of shrimps, the
crumbs of a french roll. Tomato or mushroom catsup, to taste,
i blade of mace, 1-4 pint vinegar, a little lemon peel, pick out
the tails of the shrimps or not, put the bodies in a stew pan
with i blade of mace. 1-4 pint vinegar and the same quantity of
water; stew them for 10 minutes and strain off the liquor. Put
the fish stock into a stew pan, add the strained liquor, pound the
shrimps with the crumbs of a roll moistened with a little of .the
soup, rub them through a fine sieve and mix them by degrees
with the soup, add catsup to taste with a little lemon sauce ; when
it is well cooked put in some picked shrimps, let them get thor-
oughly hot and serve. If not thick enough put in a little butter
and flour. Cook i hour. Seasonable at any time. Sufficient for
8 persons.
FISH Sxock (for Fish Soups.) Twolbs. of veal (these can be omit-
ted), any kind of white fish, trimmings of fish which are to be
dressed for table, 2 ounces, the rind of 1-4 lemon, a bunch of sweet
herbs, 2 carrots, 2 quarts of water. Cut the fish up and put it with
the other ingredients into water, simmer for 2 hours, skim the liquor
carefully and strain it ; when a richer stock is wanted fry the vege-
tables and fish before adding the water. Simmer 2 hours.
N. B. Do not make fish stock long before it is wanted, as it
spoils.
EEL SOUP. To 2 quarts of water put 3 Ibs. of small eels, a crust
5O SOUPS AND BROTHS.
of bread, 3 blades of mace, some whole peppers, i onion, a piece
of carrot, some parsley ; cover the whole close and stew it till the
fish is broken, and then strain off. Toast some bread, cut it into
small pieces and pour the soup on it in a boiling state; 1-4 pint of
rich cream may be added with a teaspoonful of flour rubbed smooth
in it.
GOOSE SOUP. In France, where soups form a considerable portion
of the diet, goose soup is much appreciated, and if carefully prepared
is excellent. The goose must not be too fat. Truss it if for roast-
ingvand put it into a stew pan with 3 quarts beef stock, the gib-
lets or a slice of lean ham, a leek, an onion, a carrot and a head
of celery ; simmer very gently, removing the scum for 4 hours,
then take out the goose and keep it hot, and the giblets, which
may be stirred, can be used for potting, strain the soup, season it
with a pinch of cayenne, and salt; simmer one-half hour, line the
bottom of the tureen with hard toasted bread, then add 2 glasses
of Madeira to the soup ; pour it over the toast in the tureen.
The goose may be served with onion sauce or any of the sauces for
boiled goose.
TURKEY BONE SOUP. Take the turkey bones and stew for one
hour in enough water to cover them, then stir in a little dressing and
beaten eggs ; take from the fire, and when the water has ceased boil-
ing add some butter, pepper and salt ; thicken with a very little flour
or corn starch stirred in sweet milk.
A LARGER .QUANTITY OF INGREDIENTS AND FOR SEVERAL PERSONS.
Three Ibs. of beef, i bone, 51-2 quarts water, 2 ozs. salt, 2 carrots,
10 ozs. ; 2 large onions, 10 ozs.
*NOTE Should any remain after serving this soup it could be saved
to add to the sauce when the beef is warmed up. Break the bones
when the soup is made and put the marrow with the fat skimmed
from the soup all of it ; then stew it down ; all the sediments will
go to the bottom and the grease will cease to crack when all the wa-
ter is out and the grease clarified; then strain through a f 
