Common Sense in the Household: A Manual of Practical Housewifery
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109
1883
English
- Introductory of Revised Edition
- Familiar Talk with my Fellow-Housekeeper and Reader
- Soups - Vegetable Soups
- Soups - Meat Soups
- Soups - Fish Soups
- Fish
- Shell-Fish
- Poultry
- Meats
- Mutton and Lamb
- Veal
- Pork
- Pork - Sausage and Ham
- Company
- Game - Venison
- Game - Rabbits or Hares
- Game - Squirrels
- Game - Pheasants, Partridges, Quails Grouse, etc.
- Game - Wild Ducks and Wild Turkey
- Game - Small Birds
- Sauces for Meat and Fish
- Catsups and Flavored Vinegars
- Salads
- Vegetables - Potatoes
- Vegetables - Cabbage
- Vegetables - Cauliflower, etc.
- Vegetables - Onions, etc.
- Vegetables - Beans, Rice, etc.
- Eggs
- Milk, Butter, Cheese, etc.
- Bread
- Bread - Rolls and Biscuit
- Bread - Muffins
- Bread - Corn Bread
- Bread - Griddle-Cakes, Waffles, etc.
- Cake
- Cookies, etc.
- Pies
- Servants
- Puddings, part 1
- Puddings, part 2
- Fritters, Pancakes, etc.
- Sweet, or Pudding Sauces
- Custards, Blanc-Mange, Jellies, and Creams
- Ice-cream and other Ices
- Ripe Fruit for Dessert
- Preserves and Fruit Jellies - Preserves
- Preserves and Fruit Jellies - Fruit Jellies
- Canned Fruits and Vegetables
- Brandied Fruits and Candies
- Pickles
- Drinks
- The Sick-Room
- The Nursery
- Sundries
This is a practical guide to running a household in 1883. Marion Harland not only walks us through a number of important topics such as how to select and manage servants and organise a dinner party (best engage a good caterer), but also includes a number of recipes. Even today's listeners may find a new favourite dish among the recipes contained in this volume. - Summary by Carolin
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