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Comprising Information for the

ALSO, SANITARY, MEDICAL, & LEGAL MEMORANDA;

            Nothing lovelier can be found
  In Woman, than to study household good.—MILTON.

Published Originally By S. O. Beeton in 24 Monthly Parts 1859-1861.

First Published in a Bound Edition 1861.

I must frankly own, that if I had known, beforehand, that this book would have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no more fruitful source of family discontent than a housewife's badly-cooked dinners and untidy ways. Men are now so well served out of doors,—at their clubs, well-ordered taverns, and dining-houses, that in order to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as well as be perfectly conversant with all the other arts of making and keeping a comfortable home.

In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the number of people for whom it is sufficient, and the time when it is seasonable. For the matter of the recipes, I am indebted, in some measure, to many correspondents of the "Englishwoman's Domestic Magazine," who have obligingly placed at my disposal their formulas for many original preparations. A large private circle has also rendered me considerable service. A diligent study of the works of the best modern writers on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France, and Germany, have also very materially aided me. I have paid great attention to those recipes which come under the head of "COLD MEAT COOKERY." But in the department belonging to the Cook I have striven, too, to make my work something more than a Cookery Book, and have, therefore, on the best authority that I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table; have described the manner of feeding him, and of slaying him, the position of his various joints, and, after giving the recipes, have described the modes of carving Meat, Poultry, and Game. Skilful artists have designed the numerous drawings which appear in this work, and which illustrate, better than any description, many important and interesting items. The coloured plates are a novelty not without value.

Besides the great portion of the book which has especial reference to the cook's department, there are chapters devoted to those of the other servants of the household, who have all, I trust, their duties clearly assigned to them.

Towards the end of the work will be found valuable chapters on the "Management of Children"——"The Doctor," the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us; and the last chapter contains "Legal Memoranda," which will be serviceable in cases of doubt as to the proper course to be adopted in the relations between Landlord and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer.

These chapters have been contributed by gentlemen fully entitled to confidence; those on medical subjects by an experienced surgeon, and the legal matter by a solicitor.

I wish here to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only further to add, that I trust the result of the four years' incessant labour which I have expended will not be altogether unacceptable to some of my countrymen and countrywomen.

NOTE.—Where a "p" occurs before the number for reference, the page, and not the paragraph, is to be sought.

Accidents, injuries, &c. remarks on 2578
Agreements 2705-7
Alexanders 1108
Alkalis 2654
Allium, the genus 1129
Allspice 438
Almond, the 1219
  Bitter 1220
  Cake 1752
  Cheesecakes 1219
  Flowers 1316
  Icing for cakes 1735
  Paste, for second-course dishes 1220
  Pudding, baked 1221
  Puddings, small 1222
  Puffs 1223
  Soup 110
  Tree 110, 1487
  Uses of the Sweet 1221
Almonds, and raisins 1605
  Husks of 1222
Anchovy, the 226
  Butter 1637
  Butter or paste 227
  Paste 228
  Sauce 362
  Toast 228
Anchovies, fried 226
  Potted 227
Animals, period between birth and maturity 92
  Quality of the flesh of 93-5
  Saxon names of 709
  Tails of 640
  Tongues of 675
Apoplexy 2634-6
Apple, the 111
  Charlotte 1420
  Charlotte aux pommes 1418
    an easy method of making 1419
  Cheesecakes 1226
  Constituents of the 1229
  Custard, baked 1389
  Dumplings, baked 1225
    boiled 1227
  Fritters 1393
  Ginger 1424, 1516
  Jam 1517
  Jelly 1518-19
    clear 1396
    or marmalade 1395
  Pudding, baked, rich 1228
    more economical 1229
    very good 1231
    boiled 1232
    iced 1290
    rich, sweet 1230
  Sauce, brown 364
    for geese or pork 363
  Snow 1401
  Snowballs 1235
  Soufflé 1402
  Soup 111
  Tart, creamed 1234
    or pie 1233
  Tourte or cake 1236
  Trifle 1404
  Universally popular 1236
  Uses of the 1225-6
Apples, à la Portugaise 1398
  And rice 1400
      a pretty dish 1397
  Buttered 1390
  Compote of 1515
  Dish of 1603
  Flanc of 1391-2
  Ginger 1424
  Ices 1394
  In red jelly 1399
  Stewed, and custard 1403
  To preserve in quarters (imitation of ginger) 1520
Apprentices 2724
Apricot, cream 1405
  Jam or marmalade 1522
  Pudding 1238
  Qualities of the 1239
  Tart 1239
Apricots, compote of 1521
  Flanc of 1406
Arrowroot, biscuits, or drops 1738
  Blancmange 1407
Arrowroot, Manufacture of 387, 1240
  Pudding, baked or boiled 1240
  Sauce for puddings 1356
  To make 1855
  What Miss Nightingale says of 1855
Arsenic 2656
Artichoke, composite or composite flowers of 1080
  Constituent properties of the 1083
  Jerusalem 1086
  Uses of the 1084
Artichokes, a French mode of cooking 1082
  A l'Italienne 1083
  Fried 1081
  Jerusalem, boiled 1084
    mashed 1085
    soup 112
    with white sauce 1086
  To boil 1080
Asparagus, ancient notion of 114
  Boiled 1087
  Island 1087
  Medicinal uses of 1088
  Peas 1088
  Pudding 1089
  Sauce 365
  Soup 113-14
Aspic, or ornamental savoury jelly 366
Attestation to wills 2750

Bachelor's omelet 1462 Pudding 1241 Bacon, boiled 804 Broiled rashers of 803 Curing of 822 and keeping it free from rust 806-9 in the Devonshire way 821 in the Wiltshire way 805 Fried rashers of, and poached eggs 802 Bain-Marie 430 Bakewell pudding, very rich 1242 Plainer 1243 Ball suppers pp. 957-8 Bandoline, to make 2255 Bantam, the 939 Barbel, the 229 To dress 229 Barberries, in bunches 1523 Barberry, description of the 1245 Tart 1245 Barley, 116 Gruel 1856 Soup 116 Sugar 1524 Water, to make 1857 Baroness pudding 1244 Basil 173 Baths and fomentations, remarks on 2599 Cold 2603 Heat of 2600 Warm and hot bath 2601 Batter pudding, baked 1246 with fruits 1247 boiled 1248 orange 1249 Bay or laurel, varieties of 180 Consecrated by priests 512 Bean, haricot, the 1120 Beans, boiled, broad or Windsor 1092 French 1090 Broad, à la poulette 1093 French mode of cooking 1091 Haricots and minced onions 1121 blancs à la maitre d'hôtel 1120 blancs, or white haricots 1119 and lentils 1119 Nutritive properties of 1092 Origin and varieties of 1093 Béchamel, or French white sauce 367 Maigre, or without meat 368 Sauce 406 Beef, aitchbone of, boiled 607 to carve an p. 316 A la mode 601-2 Baked 598-9 Baron of 679 Bones, broiled 614 Brisket of, à la Flamande 649 to carve a p. 317 to stew 649 Broiled, and mushroom sauce 612 oyster sauce 613 Cake 610 Carving p. 316 Collared 617 Collops 18 minced 619 Curried 620 Different seasons for 611 Dripping, to clarify 621-2 Fillet of roast, larded 623 French 649 Frenchman's opinion of 626 Fricandeau of 624 Fried, salt 625 Fritters 627 Hashed 628-9 Hung, to prepare 630 Hunter's 631 Kidney, to dress 632-4 Marrow-bones boiled 635 Minced 636 Miriton of 637 Names of the several joints 597 Olives 650-1 Palates, to dress 653 Pickle for 654 Potted 642-3 Qualities of 599 Ragoût of 656 Rib bones of 644 Ribs of, boned and rolled, roast (joint for a small family) 658 roast 657 to carve p. 317 Rissoles 615 Roast 658 Rolled 646 Rolls 647 Round of, boiled 608 miniature 618 to carve a p. 318 Round of, to pickle part of a 655 Rump of, stewed 670 steak 666 Sausages 662 Seasons for 611 Shin of, stewed 671 Sirloin of, roast 659 to carve a p. 317 Sliced and broiled 664 Spiced (to serve cold) 665 Steak, a fried rump 626 and kidney pudding 603 oyster sauce 603 broiled 611 pie 604 pudding, baked 650 rolled, roasted, and stuffed 663 stewed, and celery sauce 667 with oysters 668 with fried potatoes 606 Tea, baked 1860 savoury 1859 to make 1858 Tongue, boiled 673 pickle for 641 to carve a p. 318 to cure a 674-5 to pickle and dress a, to eat cold 676 To salt 660 Dutch way 661 Beef-tea, Dr. Christison's 1859 Miss Nightingale's opinion of 1858 Beer, table 191 Beetroot 1094 Boiled 1094 Pickled 369 Benton sauce 370 Bequests, legacies, &c. 2744-9 Beverages, general observations on 1789, 1806 Bills of fare, for January pp. 909-13 February 914-17 March 918-21 April 922-25 May 926-29 June 930-33 July 934-36 August 937-39 September 940-42 October 943-45 November 946-48 December 949-52 ball supper for 60 persons p. 957 ball supper, cold collation, for a summer entertainment for 70 or 80 persons p. 958 breakfasts 959 game dinner for 30 persons p. 953 luncheons and suppers p. 959 menu, service à la Russe pp. 954-5 picnic for 40 persons 960 suppers p. 956 Birds, general observations on 917-25 Biscuit powder 1737 Biscuits, arrowroot 1738 Cocoa nut 1740 Crisp 1741 Dessert 1742 Lemon 1743 Macaroons 1744 Ratafias 1745 Remarks on 1712-15 Rice 1746 Rock 1747 Savoy 1748 Seed 1749 Simple, hard 1750 Soda 1751 Bites and stings, general remarks on 2609 of insects 2610-11 of snakes 2612 Of dogs 2613 Blackcock, heathcock, &c. 1019 Roast 1019 To carve a 1054 Blancmange 1408 Arrowroot. 1407 Cheap 1409 Lemon 1442 Rice 1476 Bleeding, from the nose 2607 Operation of 2605-6 Blonde, to clean 2265 Blood, spitting of 2608 Boar's head, importance of the 815 The Westphalian 787 Bones, dislocation of 2614 Fracture of 2615 Bonnets 2244 Books of account 2731 Boots, polish for 2240-1 Bottled fresh fruit 1542-3 with sugar 1544 Boudin, à la reine 961 Brain, concussion of, stunning 2623 Brandy, cherry 1526 Lemon 460 Orange 1826 Varieties of 1328 Bread, and bread-making 1668-1703 And-butter fritters 1410 pudding 1255 Crumbs, fried 424 Fried for borders 426 Indian-corn-flour 1721 Making in Spain 1776 Origin of 117 Properties of 1252 Pudding, baked 1250 boiled 1252 brown 1253 miniature 1254 very plain 1254 Rice 1720 Sauce 371-2 Sippets of, fried 425 Soda 1722 Bread, soup 117 To make a peck of good 1719 To make good home-made 1718 To make yeast for 1716 Breakfasts p. 959, par 2144-6 Breath, shortness of, or difficult breathing 2670 Bride-cake, rich 1753 Bridles 2218 Brill, the 230 To carve a pp. 175-6 Brilla soup 166 Brocoli, boiled 1095 Broth, calf's-foot 1862 Chicken 1863 Eel 1866 Mutton to make 1872 Mutton to quickly make 1873 Brown roux for thickening gravies 525 Browning, for sauces and gravies 373 For stock 108 Bruises, lacerations, and cuts 2617 Treatment of 2618 Brushes, to wash 2250 Brussels sprouts, boiled 1096 Bubble-and-squeak 616 Bullock's heart, to dress a 615 Buns, light 1731 Plain 1729 To make good plain 1730 Victoria 1732 Burns and scalds 2619 Treatment of the first class of 2620 Treatment of the second class 2621 Treatment of the third class 2622 Butler, care of plate and house 2162 Duties of the, at breakfast, luncheon, dinner, and dessert 2157-9 luncheon, in the drawing-room 2161 Lights, attention to 2160 Wine, bottling 2167-70 Wine, cellar 2163-5 Wine, fining 2166 Butter, anchovy 227,1637 Antiquity of 1205 Beurre noir, or brown butter (a French sauce) 374 Clarified 375 Colouring of 1636 Curled 1635 Easily digested 1255 Fairy 1636 General observations on 1615-19 How to keep 1635 How to keep fresh 1207 In haste 1206 Maitre d'hôtel 465 Melted 376-7 Melted (the French sauce blanche) 378 Melted made with milk 380 Moulds for moulding fresh butter 1634 Thickened 379 To keep and choose, fresh 1632 To preserve and to choose, salt 1633 What to do with rancid 1208 Cabbage, the 118 Boiled 1098 Colewort, or wild 1099 Green kale, or borecole 1097 Kohl-Rabi, or turnip 1095 Qualities of the 1169 Red, pickled 499 Red, stewed 1099 Savoy, and Brussels sprouts 1096 Savoy, description of the 140 Soup 118 Tribe and their origin 1098 Turnip tops and greens 1169 Cabinet, or chancellor's pudding 1256 Plain, or boiled bread-and-butter pudding 1257 Café au lait 1812 Noir 1813 Cake, almond 1752 Breakfast, nice 1739 Bride or Christening 1753 Christmas 1754 Cocoa-nut 1740 Economical 1756 Good holiday 1763 Honey 1758 Lemon 1764 Luncheon 1765 Nice useful 1757 Pavini 1771 Plain 1766 Plain for children 1767 Plum, common 1768 Plum, nice 1769 Pound 1770 Queen 1773 Rice 1746, 1772 Saucer, for tea 1774 Savoy 1748, 1782 Scrap 1779 Seed, common 1775 seed, very good 1776 Snow 1777-8 Soda 1781 Sponge 1783-4 Sponge Small, to make 1785 Tea 1786 Tea to toast 1787 Tipsy 1487 Tipsy an easy way of making 1488 Yeast 1788 Cakes, hints on making and baking 1704-11 Calf, the 173 Birth of the 893 Breeding of the 858 Fattening the 903 Feeding a 862 General observations on the 845-53 In America 864 Names of the 899 Symbol of Divine power 890 The golden 873 When it should be killed 860 Calf's feet, baked or stewed 1861 Calf's feet, boiled with parsley and butter 860 Calf's feet, broth 1862 Calf's feet, fricasseed 861 jelly 1416 Head, à la Maitre d'hôtel 864 boiled 876-7 collared 862 club 867 fricasseed 863 hashed 878 soup 167 to carve a 913 Liver and bacon 881 aux fines herbes 880 larded and roasted 882 Udder, for French forcemeats 421 Calomel 2658 Camp-vinegar 381 Canary-pudding 1258 Candlesticks 2311 Cannelons, or fried puffs 1417 Caper-sauce, for boiled mutton 382 For fish 383 Substitute for 384 Capercalzie, the 1026 Capers 383 Capsicums, pickled 385 Carbonate of soda 1765 Carp, the 242 Age of the 243 Baked 242 Stewed 243 Carpet sweeping 2312 Carriages 2225-9 Carrot, the 121 Constituents of the 1101 Jam, to imitate apricot preserve 1525 Nutritive properties of the 1102 Origin of the 1100 Pudding, boiled or baked 1259 Seed of the 1103 Soup 120-1 Varieties of the 1172 Carrots, boiled 1100 Sliced 1103 Stewed 1102 To dress in the German way 1101 Carving, beef p. 316 aitchbone of p. 316 brisket of p. 317 ribs of p. 317 round of p. 318 sirloin of p. 317 Blackcock 1054 Brill pp. 175-6 Calf's head 913 Codfish p. 174 Duck 999 wild 1055 Fowl 1000-1 Goose 1002 Grouse 1058 Ham 843 Hare 1056 Lamb 764-5 Landrail 1063 Mutton, haunch of 759 leg of 760 loin of 761 mutton, saddle of 762 shoulder of 763 Partridge 1057 Pheasant 1059 Pigeon 1063 Plover 1066 Pork 842 leg of 844 Ptarmigan 1064 Quail 1065 Rabbit 1004 Salmon p. 175 Snipe 1060 Soles p. 175 Sucking-pig 842 Teal 1067 Tongue p. 318 Turbot p. 175 Turkey 1005 Veal 854 breast of 912 fillet of 914 knuckle of 915 loin of 916 Venison, haunch of 1061 Widgeon 1068 Woodcock 1062 Cauliflower, description of the 1105 Properties of the 1151 Cauliflowers, à la sauce blanche 1105 Boiled 1104 With Parmesan cheese 1106 Cayenne, varieties of 362 Vinegar or essence of cayenne 386 Celery, indigenous to Britain 122 Origin of 1109 Sauce for boiled turkey, poultry, &c. 387 (a more simple recipe) 388 Soup 122 Stewed 1110 à la crême 1108 with white sauce 1109-10 To dress 1107 Various uses of 441, 1107 Vinegar 389 Champagne 1832 Cup 1832 Chanticleer and his companions 947 Chantilly soup 123 Char, the 243 Charlotte apple, very simple 1420 Aux pommes, an easy method of making 1418-19 Russe 1421 Cheese 1638 Cayenne 1642 Cream 1622 Damson 1536 Decomposed 1638 Fondue 1643 Brillat Savarin's 1644 General observations on 1620-2 Macaroni, as usually served with 1645-7 Mode of serving 1640 Pork 799 Paragraph Pounded 1648 Raisin 1587 Ramakins, to serve with 1649-50 Sandwiches 1641 Scotch rarebit 1651 Smoking 1640 Stilton 1639 Toasted, or Scotch rarebit 1651 Welsh 1652 Cheesecakes, almond 1219 Apple 1226 Lemon 1292 Cherokee or store sauce 528 Cherries, dried 1527 Morello, to preserve 1561 To preserve in syrup 1529 Cherry, brandy 1526 Jam 1528 Sauce for sweet puddings 1357 Tart 1261 Tree in Rome 1561 Varieties of the 1261 Chervil, peculiarities of 129 Chestnut sauce, brown 391 for fowls or turkey 390 Spanish, soup 124 Uses of the 124 Chicken, boiled 938 Broth 1863 Curried 942 Cutlets 926 French 927 Fricasseed 945 Or fowl patties 928 pie 929 Potted 930 Pox, or glass-pox 2538-42 Salad 931 Chickens, age and flavour of 931 Chili vinegar 393 China chilo 712 Chocolate, box of 1502 Cream 1430 History of 1430 Soufflé 1427 To make 1807 Cholera, and autumnal complaints 2624 Christmas, cake 1754 Plum-pudding, very good 1328 Pudding, plain, for children 1327 Christopher North's sauce for game or meat 394 Chub, the 243 Churning 2365 Churns 2362 Cleaning the 2368 Cinnamon-tree, the 524 Citron, uses of the 1329 Varieties of the 1436 Claret cup 1831 Varieties of 1831 Cleanings, periodical 2326-9 Cleanliness, advantages of 2689 Clothes, cleaning 2239 Clove, derivation of the name 436 Tree 367 Coach-house and stables 2204 Coach-house and stables, furniture of the 2209 Harness-room 2208 Heat of stables 2205 Horse, the 2203 Stalls 2207 Ventilation of stables 2206 Coachman, carriages 2225-9 Choosing horses 2231 Driving 2232 Duties of the 2210 Pace of driving 2230 Whip, the 2233 Cock-a-Leekie 134 Cocoa and chocolate, various uses of 1807 To make 1816 Cocoa-nut, the 125 Cakes or biscuits 1740 Soup 125 Cod, fecundity of the 241 Food of the 237 Habitat of the 239 Method of preserving 233 Season for fishing for the 240 Sounds 234 Tribe, the 231 Codfish, the 231 A la Béchamel 239 créme 233 A l'Italienne 241 A la maitre d'hôtel 240 Curried 237 Head and shoulders of 232 to carve p. 174 Pie 235-6 Preserving 233 Salt, (commonly called salt fish) 233 Sounds 233 en poule 234 To choose 232 Coffee, Café au lait 1812 Café noir 1813 Essence of 1808 Miss Nightingale's opinion on 1865 Nutritious 1864 Plant 1811 Simple method of making 1811 To make 1810 To roast 1809 Cold-meat cookery:— Beef, baked 598-9 bones, broiled 614 broiled, and mushroom sauce 612 oyster sauce 613 bubble-and-squeak 616 cake 610 curried 620 fried salt 625 fritters 627 hashed 628-9 minced 636 miriton of 637 olives 651 potted 613 ragoût 656 rissoles 615 rolls 647 sliced and broiled 664 stewed, and celery sauce 667 with oysters 668 Calf's head, a la maitre d'hôtel 864 fricasseed 863 hashed 878 Chicken, cutlets 927 or fowl patties 928 potted 930 salad 931 Duck, hashed 932 stewed and peas 935 turnips 937 wild, hashed 1020 ragoût of 1021 Fish, and oyster pie 257 cake 258 cod, à la Béchamel 239 à la crême 238 curried 237 pie 235-6 salmon, curried 305 scallop 350-1 turbot, à la crême 341 au gratin 342 fillets of, baked 339 à l'Italienne 340 Fowl, à la Mayonnaise 962 boudin, à la Reine 961 croquettes of 953-4 fricasseed 946 fried 947-8 hashed 955 Indian fashion 957 Indian dish of 959 minced 956 à la Béchamel 950 or chicken, curried 942 ragoût 951 scollops 658 sauté, with peas 960 Game, hashed 1023 Goose, hashed 967 Hare, broiled 1029 hashed 1030 Lamb, hashed, and broiled bladebone 749 Mutton, baked minced 703 broiled and tomato sauce 710 collops 731 curried 713 cutlets 714 dormers 715 haricot 718 hashed 719 hodge-podge 720 pie 733 ragoût of neck 736 toad in hole 743 Pork, cheese 796 cutlets 796 hashed 801 Turkey, croquettes of 987 fricasseed 988 hashed 989 Veal, baked 856 cake 859 collops, Scotch 870-1 curried 865 fillet of, au Béchamel 883 loin of, au Béchamel 887 minced 889-92 olive pie 895 patties, fried 896 ragout of 900 rissoles 901 rolis 902 tête de veau en tortue 911 Venison, hashed 1050 Cold, to cure a 2625 On the chest 2626 College pudding 1263 Collops, cooking 871 Scotch 870 Scotch white 871 Combs, to clean 2251 Compote of, Apples 1515 Apricots 1521 Damsons 1537 Figs, green 1541 Gooseberries 1515 Greengages 1551 Oranges 1565 Peaches 1572 Compotes, to make syrup for 1512 Confectionary, general observations on 1508 Consommé, or white stock for many sauces 395 Constructive notices 2699 Convulsions or fits 2519-22 Cook, duties of the cook, kitchen, and scullery-maids 79 Early rising 80 First duty of the 81 General directions to the 75 duties of the 82-4 Cookery, cleanliness of utensils used in 72 Excellence in the art of 78 Explanation of French terms used in 87 Introduction to 76 Measures used in 77 Copper 2659 Coriander plant, the 174 Corks, with wooden tops 446 Corrosive sublimate 2657 Cow, cheese 1652 Heel, fried 639 stock for jellies 1412 Pox, or vaccination 2543-6 or variola 906 Cows, cost of keep for 2370 Cowslip wine 1817 Crab, hot 245 Sauce, for fish 396 To dress 244 Tribe, the 245 Crape, to make old look like new 2277 Crayfish, the 246 Crayfish, how preserved 193 Potted 247 Soup 193 Cream, à la Valois 1422 Apricot 1405 Chocolate 1430 Devonshire 1630 Ginger 1432 Italian 1437 Lemon 1443 economical 1444 or custards 1446 very good 1445 Noyeau 1452 Orange, Seville 1464 sweet 1463 Peculiarities of 1385 Raspberry 1475 Sauce for fish or white dishes 397 Stone, of tous les mois 1483 Swiss 1485 To make ice fruit 1555 Vanilla 1490 Whipped 1492 Creams, general observations on 1385 Croquettes of, fowl 953-4 Rice 1477 Croup 2568 Symptoms of 2569 Treatment of 2570-3 Crumpets 1728 Crust, butter, for boiled puddings 1213 Common, for raised pies 1217 Dripping, for kitchen puddings and pies 1214 For fruit tarts, very good 1210 Lard or flead 1218 Pâté brisée, or French, for raised pies 1216 Short, common 1212 good 1211 Suet, for pies and puddings 1215 Cucumber, antiquity of the 127, 402 Chate 1114 Geographical distribution of the 1111 Indigestible 1152 Properties and uses of the 1113 Sauce 398 white 400 Soup 127 Vinegar (a very nice addition to salads) 491 Cucumbers, à la poulette 1112 Fried 1113 For winter use 402 Pickled 399 Preserving (an excellent way) 403 Stewed 1114 with onions 1115 To dress 1111 Curds and whey 1629 Currant, dumplings 1264 Fritters 1429 Jam, black 1530 red 1532 Jelly, black 1531 red 1533 white 1534 Pudding, black or red 1266 boiled 1265 Red, and raspberry tart 1267 Currants, iced 1558 Uses of 1266 Zante, description of 1264 Curry powder 449 Custard, apple, baked 1389 Boiled 1423 Creams, or lemon 1446 Pudding, baked 1268 boiled 1269 Sauce for sweet puddings or tarts 404 Tartlets, or Fanchonnettes 1315 Cutlets, chicken 926 French 927 Invalid's 1865 Lamb 747 Mutton 732 Italian 723 of cold 714 Pheasant 1040 Pork 796-8 Salmon 306 Sauce for 513 Veal 866 à la Maintenon 868 Cygnet, the 998

Dace, the 243
Dairy, the 2358
  Butter, colouring of 2366
    milk 2368
    washing 2367
  Churning 2365
  Churns 2362
  Cleaning the churn, &c. 2368
  Cows, cost of keep for 2370
  Devonshire system 2369
  Hair sieve 2360
  Maid, charge of dairy produce 2371
    duties of the 2357
  Milk, dishes 2361
    general management of 2364
    pails 2359
  Situation of the 2363
Dampfnudeln, or German puddings 1280
Damson, the 1270
  A very nice preserve 1539
  Cheese 1536
  Jam 1538
  Pudding 1271
  Tart 1270
Damsons, baked for winter use 1535
  Compote of 1537
  To preserve, or any other kind of plums 1540
Darioles, à la vanille 1428
Date, the 1605
Debts 2755
  Estate chargeable with 2748
Decanters, to clean 2198, 2336
Deer, the 1049
  Fallow 1050
  Roebuck 1051
Deer, stag 1051
Delhi pudding 1272
Dentition 2509
Dessert, biscuits 1742
  Dishes 1598
    general remarks on 1509
Devonshire, cream 1630
  Junket 1631
Diarrhoea 2574-7
Dilapidations 2718
Dinners, and dining 1879-86
  A la Russe 2137-8
    menu p. 955
  Bills of fare for, from 6 to 18 persons, from January to December
     pp. 909-52
  Bills of fare for game, for 30 persons p. 953
  Bills of fare for plain family pp. 913, 917, 921, 925, 929, 933,
    936, 939, 942, 945, 948, 952
Diseases of infancy and childhood 2509-77
Dishes, a hundred different 434
Domestics, general remarks on 2153-6
Dormers 715
Downs, the 725
Draught, for summer 1837
Dress and dressing of infants 2491-6
Drink for warm weather, pleasant 1836
Dripping, to clarify 621-2
Driving 2232-3
Drowning, treatment after 2676
Duck, the 932
  American mode of capturing the 936
  Aylesbury 935
  Bow-bill 936
  Buenos Ayres 933
  Eggs of the 934, 1658
  Fattening 936
  Hashed 932
  Hatching 935
  Man and dog, decoy 937
  Roast 934
    to carve a 999
  Rouen 934
  Snares in Lincolnshire 937
  Stewed, and peas 935-6
  and turnips 937
  To ragoût a whole 933
  Varieties of the 933
  Wild, the 934, 937, 1022
    hashed 1020
    ragoût of 1021
    roast 1022
    to carve a 1055
Ducklings, cooping and feeding 935
Dumplings, baked apple 1225
  Boiled apple 1227
  Currant 1264
  Lemon 1294
  Marrow 1306
  Sussex, or hard 1376
  Yeast 1383
Dusting 2313
Dutch flummery 1426
  Sauce, for fish 405
    Green, or Hollandaise verte 406

Eel, broth 1866
  Haunts of the 254
  Pie 253
  Productiveness of the 252
  Soup 194
  Tenacity of life of the 256
  The common 250
  Tribe, the 249
  Voracity of the 253
Eels, à la Tartare 255
  Boiled 249
  Collared 254
  En matelote 256
  Fried 252
  Stewed 250-1
Egg, balls for soups and made dishes 408
  Sauce for salt fish 409
  Soup 128
  Wine 1867
Eggs, à la maitre d'hôtel 1660
  A la tripe 1667
  Boiled for breakfast, salads, &c. 1656
  Buttered 1657
  Ducks' 1658
  For hatching 927-28
  Fried 1659
  General remarks on 1623-6
  Liaison of, for thickening sauces 461
  Oeufs au plat, or au miroir 1661
  Plovers' 1662
  Poached 1663
    with cream 1664
  Primitive method of cooking 1658
  Quality of 1654-5
  Scotch 1666
  Snow, or oeufs à la neige 1482
  To choose 1654
    keep fresh for several weeks 1655
    pickle 407
  Veneration for 1659
  White of 1387
  Will crack if dropped in boiling water 1656
Elderberry wine 1818
Emetic, tartar 2660
Empress pudding 1273
Endive, à la Française 1118
  Genus of 1116
  Plant 169
  Stewed 1117
  To dress 1116
Entrée, beef or rump steak, stewed 666
  Beef, minced collops 619
  Boudin à la reine 961
  Calf's head, fricasseed 863
    liver, larded and roasted 882
  Chicken and rice croquettes 953-4
    cutlets 926
    or fowl, fricasseed 945
  Fowl, hashed 955
    sauté with peas 960
  Lamb, cutlets 747
    sweetbreads and asparagus 757
    another way
    to dress 758
  Lark pie 971
  Lobster-curry 274
Entrée, lobster cutlets 275
  patties 277
  Oyster patties 289
  Sweetbreads, baked 906
    fried 907
    stewed 908
  Veal cutlets 866
    à la Maintenon 868
    broiled 867
    collops 879
    fricandeau of 874-5
    tendons de veau 909-10
    tête de veau 911
    Vol au vent 1379
Epaulettes of gold or silver 2287
Epicurean sauce 410
Espagnole, or brown Spanish sauce 411
Everton toffee 1597
Exeter pudding 1274
Eye, lime in the 2629
  Sore 2628
  Stye in the 2630
  Substances in the 2627
Eyelids, inflammation of the 2631

Fairy butter 1636
Fanchonnettes, or custard tartlets 1315
Fasting 2632
Feathers 2284
Fennel 412
  Sauce for mackerel 412
Fig pudding 1275
Figs, green, compote of 1541
Fish, addendum and anecdote of p. 173
  And oyster pie 257
  As an article of human food 211-18
  Average prices 226
  Cake 258
  General directions for carving p..174-6
    dressing 219-25
    rule in choosing 226
  In season January to December pp. 33-7
  Kettle 338
  Pie with tench and eels 349
  Sauce 413, 512
  Scallop 350-1
  Soup 192
  Stock 192
  Supply of, for the London market 353
  To smoke at home 820
Fishes, natural history of 199-210
Fits 2633
  Apoplexy 2634-6
    and drunkenness, distinctions between 2638
    epilepsy, distinctions between 2637
    hysterics distinctions between 2639
    poisoning by opium, distinctions between 2640
  Epilepsy 2641
  Fainting 2642
  Hysterics 2643
  The consequence of dentition 2519-22
Fixtures 2713
Fleece, the golden 715
Floorcloth, to clean 2335
Flounder, the 259
Flounders, boiled 259
  Fried 260
Flour, nutritious qualities of 1218
Flowers, to preserve cut 2289
  after packing 2290
Flummery, Dutch 1426
Fomentations 2602-3
Fondue, Brillat Savarin's 1644
  To make 1643
Food for infants, and its preparation 2499, 2508
Footgear 2245
Footman, boot-cleaning 2174
  Boot tops 2176
  Breakfast, laying cloth, &c. 2181-3
  Brushing clothes 2180
  Decanters 2198
  Dinner 2185-6
  Dinners à la Russe 2188
  Dress and livery 2172
  During dinner 2191
  Early rising 2173
  Furniture-rubbing 2179
  General duties 2171
  Glass-washing 2197-8
  Going out with the carriage 2190
  Knives 2177
  Lamp-trimming 2178
  Letters and messages 2200
  Luncheon, duties at 2184
  Management of work 2196
  Manners, modesty, &c. 2190
  Opening wine 2192
  Pantry 2195
  Patent leather boots 2175
  Politeness 2201
  Receptions and evening parties 2202
  Removal of dishes 2193
  Salt-cellars 2187
  Tea 2194
  Waiting at table 2189
  Where a valet is not kept 2182
Forcemeat, balls for fish soups 414
  Boiled calf's udder for French 421
  For baked pike 413
    cold savoury pies 415
    various kinds of fish 416
    veal, turkeys, fowls, hare, &c. 417
  French 419-20
  Or quenelles, for turtle soup, Soyer's receipt for 423
  Oyster 489
Fowl, à la Mayonnaise 962
  And rice croquettes 953
  Boiled 938
    à la Béchamel 943
    to carve 1000
    with oysters 944
    rice 940
  Boudin à la reine 961
  Broiled and mushroom sauce 939
  Croquettes 954
  Curried 941-2
  Fricasseed 945-6
  Fried 947-8
  Hashed 955
    an Indian dish 957
  House, the 944
    stocking the 945
  Indian dish of 950
  Minced 956
    à la Béchamel 950
  Pillau 963
  Poulet aux cressons 964
    à la Marengo 949
  Ragoût of 951
  Roast 952
    stuffed 965
      to carve a 1001
Sauté, with peas 960
  Scallops 958
  To bone for fricassees 995
Fowls, à la Marengo 949
  As food 926
  Bantam 939
    feather-legged 958
  Best to fatten 951
    way to fatten 948
  Black Spanish 962
  Characteristics of health and power 946
  Chip in 953
  Cochin China 942
  Common, or domestic 926
  Diseases of, and how to cure 952
  Dorking 940
  Eggs for hatching 927
  Feeding and cooping 930
  Game 938
  Guinea 970
  Hatching 928
  Moulting season, the 956
  Obstruction of the crop 955
  Pencilled Hamburg 965
  Poland 941
  Scour, or Dysentery in 957
  Serai Ta-ook, or fowls of the Sultan 963
  Sir John Sebright's bantams 961
  Sitting 927
  Skin disease in 955
  Space for 943
  Speckled Hamburg 959
  "Turn" in 954
  Various modes of fattening 948
  Young 929
Freezing apparatus, method of working the 1290
French terms used in cookery 87
Fritters, apple 1393
  Beef 627
  Bread-and-butter 1410
  Currant 1429
  Indian 1435
  Orange 1465
  Peach 1469
  Pineapple 1472
  Plain 1473
  Potato 1474
  Rice 1478
Fruit, dish of mixed 1601
    summer 1604
  Fresh to bottle 1542-3
  Ice creams, to make 1555
  In season, January to December pp. 33-7
  Spots, to remove 2270
  To bottle with sugar 1544
  Turnovers 1278
  Water ices, to make 1556
Fuel 73
Fungi, analysis of 1128
  Varieties of 1124
Furniture cleaning 2307, 2313
  Gloss, German 2339
  Polish 2308-9
Furs, feathers, and woollens 2284

Game, general observations on 1006-18
  Hashed 1023
  In season, January to December pp. 33-7
Garlic 392
Geneva wafers 1431
Genevese sauce 427
German pudding 1279
    or Dampfnudeln 1280
Gherkins, or young cucumbers 428
  Pickled 428
Giblet pie 965
  Soup 168
Gilt frames, to brighten 2337
Ginger, apples 1424
  Beer 1833
  Cream 1432
  Preserved 1432
  Pudding 1281
  Qualities of 407
  Wine 1819
Gingerbread, nuts, rich sweetmeat 1759
    Sunderland 1761
  Thick 1769
  White 1762
Glaize, cold joints to 430
  For covering cold hams, tongues, &c 430
  Kettle 430
Godfrey's cordial 2663

Golden fleece, order of the 708, 715
  Pudding 1282
Goose, Brent 966
  Description of the 968
  Egyptian 969
  Hashed 967
  Roast 968
    to carve a 1002
  Stuffing for (Soyer's) 505
  To dress a green 969
  Wild 967
Gooseberries, compote of 1546
Gooseberry, the 1285
  Fool 1433
  Indigenous to British isles 429
  Jam 1547-8
    white or green 1549
  Jelly 1550
  Pudding, baked 1283
Gooseberry pudding, boiled 1284
  Sauce for boiled mackerel 429
  Tart 1285
  Trifle 1434
  Vinegar 1820
  Wine, effervescing 1821
Grapes, qualities of 1601
Grates 2298, 2299, 2338
Gravy, a quickly-made 434
  Beef, for poultry or game (good) 435
  Brown 436
    without meat 437
  Cheap, for minced veal 443
    hashes 440
  For roast meat 433
    venison 444
  General stock for 432
  Jugged, excellent 441
  Kettle 432
  Made without meat, for fowls 439
  Orange 488
  Rich, for hashes and ragouts 438
  Roux, for thickening brown 525
    white 526
  Soup 169
  Veal, for white sauces, fricassees 442
Greengage jam 1552
Greengages, compote of 1551
  To preserve dry 1553
    in syrup 1554
Green sauce 431
Greens, boiled, turnip 1169
  Turnip-tops, and cabbage 1169
Groom, bridles 2218
  Cleaning fawn or yellow leather 2223
  Duties of the 2211
  Exercising the horses 2213
  Feeding the horses 2214-15
  Harness 2219
    cleaning old 2221-2
    paste 2220
  Shoeing 2217
  Watering horses 2212, 2216
  Wheel-grease 2224
Grouse, description of the 1625-26
  Pie 1024
  Roast 1025
  Salad 1026
  To carve a 1058
Gruel, barley 1836
  To make 1868
Gudgeon, the 261
  Habitat of the 261
Guinea-fowl, description of the 970
  Roast 970
Guinea-pig, the 997
Gurnet, the 262
  To dress 262

Haddock, habitat of the 263
  Finnan 266
  Weight of the 264
Haddocks, baked 263
  Boiled 264
  Dried 265-6
Hair-dressing 2248-9
Hair, pomade for 2253-4
  To promote growth of 2257
  Wash for 2252
Ham, fried and eggs 843
  Omelet 1457
  Potted 814-5
  To bake a 810
    boil a 811
    carve a 843
    give it an excellent flavour 812
    glaize 430
Hams, curing of 822
  For curing 816
  To cure in the Devonshire way 821
        sweet, in the Westmoreland way 818
    pickle 819
    salt two 817
    smoke at home 820
Hare, broiled 1029
  Extreme timidity of the 1027
  Hashed 1030
  Jugged 1031-2
  Potted 1028
  Roast 1027
  Soup 170
  To carve a 1056
  The common 170
Haricot, beans, and minced onions 1121
  Blancs à la maître d'hôtel 1120
  Mutton 716-17-18
  To boil blancs, or white haricot beans 1119
Harness, cleaning old 2221-2
  Paste 2220
  Room, the 2208
Heart, palpitation of the 2646
Henbane, hemlock, nightshade, and foxglove 2664
Herbs, to dry for winter use 445
  Powder of, for flavouring 446
  Sweet 417
Heradotus pudding 1287
Herring, the 268
  Red 267
Herrings, baked, white 268
  Red, or Yarmouth bleaters 267
  To choose 268
Hessian soup 171
Hidden mountain, the 1438
Hodge-podge 191, 720
Hog, antiquity of the 826, 834
  Fossil remains of the 829
  General observations on the common 765-95
  In England 837
  Not bacon 807
  Universality of the 833
  Wild and domestic 823
Holly leaves, to frost 1545
Honey cake 1758
Hooping cough 2468, 2564
  Symptoms of 2565
  Treatment of 2566-7
Horse, the 2203
Horses, choosing 2231
  Exercising 2213
Horses feeding 2224-15
  Watering 2212, 2216
Horseradish, the 447
  Medical properties of the 1122
  Sauce 447
  Vinegar 448
Hot spice 524
Housekeeper, daily duties of the 58-61
  General duties of the 55
  Knowledge of cookery 57
  Necessary qualifications for a 56
Housemaid, bedroom, attention to 2306, 2323-4
  Bright grates 2298
  Candlestick and lamp-cleaning 2330
  Carpet-sweeping 2312
  Chips broken off furniture 2330
  Cleanings, periodical 2326-9
  Dress of the 2319
  Dusting 2313
  Duties after dinner 2321
    evening 2322
    general 2292-4
  Fire-lighting 2296-7
  Furniture-cleaning 2307, 2313
  General directions to the 2300-5
  Hartshorn, for plate-cleaning 2316
  Laying dinner-table 2314-5
  Marble, to clean 2333-4
  Needlework 2325
  Plate, to clean 2317
    rags for daily use 2318
  Upper and under 2291
  Waiting at table 2320
  Recipe, Brunswick black, to make 2295
    cement for joining broken glass or china 2331-2
    decanters, to clean 2336
    floorcloth, to clean 2335
    furniture gloss, German 2339
      paste 2310
      polish 2308-9
    gilt frames, to brighten 2337
    grates and fire irons, to preserve from rust 2338
    polish for bright grates 2299
Hunter's pudding 1288
Husband and wife 2725-9
Hysterics 2643

Ice, fruit creams, to make 1555
  Lemon-water 1557
  To ice, or glaze pastry 1334
Iced, apple pudding 1290
  Apples, or apple hedgehog 1394
  Currants 1558
  Oranges 1564
  Pudding 1289
Ices, fruit-water, to make 1556
  General observations on 1510-11
Icing, for cakes, almond 1735
  sugar 1736
Indian, Chetney sauce 452
  Corn-flour bread 1721
  Curry powder 449
  Fritters 1435
  Mustard 450
  Pickle 451
  Trifle 1436
Infant, the 2460-2577
Ink-spots, to remove 2271
Invalid cookery, rules to be observed in 1841-54
Invalid's cutlet, the 1865
  Jelly 1869
  Lemonade 1870
Insurance 2708-10
I. O. U., the 2723
Irish stew 721-2
Ironing 2282, 2393-6
Isinglass 1413
Italian, cream 1437
  Mutton cutlets 723
  Rusks 1733
  Sauce, brown 453
  white 451

Jam, apple 1517
  Apricot, or marmalade 1522
  Carrot 1525
  Cherry 1528
  Currant, black 1530
    red 1538
  Damson 1538
  Gooseberry 1547-8
    white or green 1549
  Greengage 1552
  Omelet 1460
  Plum 1580
  Raspberry 1588
  Rhubarb 1590
    and orange 1591
  Roly pudding 1291
  Strawberry 1594
Jaunemange 1439
Jelly, apple 1518-19
    clear 1396
    thick, or marmalade 1395
  Bag, how to make 1411
  Bottled, how to mould 1414
  Calf's foot 1416
  Cow-heel, stock for 1412
  Currant, black 1531
    red 1533
    white 1534
  General observations on 1386
  Gooseberry 1550
  Invalid's 1869
  Isinglass or gelatine 1413
  Lemon 1447
  Liqueur 1449
  Moulded with fresh fruit 1440
    with slices of orange 1455
  Of two colours 1441
  Open with whipped cream 1453
  Orange 1454
  Quince 1585
  Raspberry 1589
  Savoury, for meat pies 521
  Stock for, and to clarify it 1411
  Strawberry 1484
  To clarify syrup for 1415
Jewels 2286
John dory, the 248
  To dress the 248
Joints, injuries to 2616
Julienne, soup á la 191
Junket, Devonshire 1631

Kale brose 132
Kegeree 269
Ketchup, mushroom 472
  Oyster 490
  Walnut 535-6
Kettles for fish 338
Kidney and beefsteak pudding 605
  Omelet 1458
Kidneys, broiled 724
  Fried 725
Kitchen, distribution of a 62
  Essential requirements of the 70
  Fuel for the 73
  Ranges 65-6
  Maid, duties of the 85
  Necessity for cleanliness 72
  Scullery maid, duties of the 86
  Utensils, ancient and modern 69
    list of for the 71
Kitchens of the Middle Ages 62
Knives 2177
Kohl Rabi, or turnip-cabbage 1095

Lace collars, to clean 2266
Lady's maid, arranging the dressing room 2246-7
  Attention to bonnets 2244
  Chausserie, or foot-gear 2245
  Dressing, remarks on 2258-9
  Duties of the 2213, 2260-2
    when from home 2280
    evening 2281
  Epaulettes of gold or silver 2287
  Fashions, repairs, &c 2263
  Hairdressing 2248
    lessons in 2249
  Ironing 2282
  Jewels 2286
  Linen, attention to 2278
  Packing 2279
  Rules of conduct 2288
  Recipe, bandoline, to make 2255
    Blonde, to clean 2265
    Brushes, to wash 2250
    Combs, to clean 2251
    Crape, to make old look like new 2277
    Essence of lemon, use of 2274
    Flowers, to preserve cut 2289
      to revive after packing 2290
    Fruit-spots, to remove 2270
    Furs, feathers, and woollens 2284
    Grease-spots from cotton or woollen materials, to remove 2268
     from silks or moires, to remove 2269
    Hair, a good pomade for the 2253-4
    Hair, a good wash for the 2253
      to promote the growth of 2257
  Lace collars, to clean 2266
  Moths, preservatives against the ravages of 2285
  Paint, to remove from silk cloth 2276
  Pomatum, an excellent 2256
  Ribbons or silk, to clean 2275
  Scorched linen to restore 2283
  Stains of syrup or preserved fruit, to remove 2273
  To remove ink-spots 2271
  Wax, to remove 2272
Lamb, as a sacrifice 744
  Breast of, and green peas 744
    stewed 745
  Carving 761
  Chops 746
  Cutlets and spinach 747
  Fore quarter, to carve a 764
    to roast a 750
  Fry 748
  General observations on the 698-702
  Hashed and broiled blade-bone of 749
  Leg of, boiled 751
    roast 752
  Loin of, braised 753
  Saddle of 754
  Shoulder of 755
    stuffed 756
Lamb's sweetbreads, larded 757
  another way to dress 758
Lambswool, or lamasool 1227
Lamp-cleaning 2178,2311
Lamprey, the 256
Landlord and tenant, relations of 2700
Landrail or corn-crake 1033
  Roast 1033
  To carve 1063
Lard, to melt 625
Larding 828
Lark-pie 971
Larks, roast 972
Laundry, situation of, and necessary apparatus 2373-4
  Maid, cleaning and washing utensils 2386
  General duties of the 2372
  Ironing 2393-6
  Mangling and ironing 2387-9
  Rinsing 2379
  Soaking linen 2376
  Sorting linen 2375
  Starch, to make 2391-2
  Starching 2390
  Washing 2377-8
    coloured muslins, &c 2380
    flannels 2381
    greasy cloths 2382
    satin and silk ribbons 2384
    silk handkerchiefs 2383
    silks 2385
Laurel, or bay 180
Law, general remarks on 2694
Lead, and its preparations 2661
Leamington sauce 459
Lease, breaks in the 2711
Leases, general remarks on 2702-4
Leek, badge of the Welsh 134
  Soup 133
Legacies 2751-4
  Bequests, &c 2744-9
Legal memoranda 2694-2751
Lemon, anti venomous 455
  Biscuits 1743
  Blancmange 1442
  Brandy 460
  Cake 1764
  Cheesecakes 1292
  Cream 1443
    (economical) 1444
  Creams 1445
    or custards 1446
  Dumplings 1294
  Essence of 2274
  Fruit of the 405
  Jelly 1447
  Juice of the 456
  Mincemeat 1293
  Pudding, baked 1295-7
    boiled 1298
    plain 1299
  Rind or peel 460
  Sauce for boiled fowls 457
    for sweet puddings 1358
  Sponge 1448
  Syrup 1822
  Thyme 458
  To pickle with the peel on 455
    without the peel 456
  Water ice 1557
  White sauce for fowls or fricassees 458
  Uses of the 1296
  Wine 1823
Lemonade 1834
  For invalids 1870
  Most harmless of acids 1834
  Nourishing 1871
Lentil, the 126
Lettuce, corrective properties of the 136
  Varieties of the 1123
Lettuces, to dress 1123
Leveret, to dress a 1034
Liaison 461
Lightning, treatment after a person has been struck by 2677
Linen, attention to 2278
  Scorched, to restore 2283
  Soaking 2376
  Sorting 2375
Liqueur Jelly 1449
Liver, and lemon sauce for poultry 462
  And parsley sauce for poultry 463
  Complaints and spasms 2644
Lobster, the 270
  A la mode Française 273
  Ancient mode of cooking the 275
  Celerity of the 273
  Curry (an entrée) 274
  Cutlets (an entrée) 275
  Hot 271
  How it feeds 278
  Local attachment of the 277
  Patties (an entrée) 277
  Potted 278
  Salad 272
  Sauce 464
  Shell of the 272
  Soup 195
  To boil 270
  To dress 276
Lumbago 2645
Luncheon cake 1765
Luncheons and suppers 2147-48
Lungs, respiration of 2453-6

Macaroni, as usually served with cheese course 1645-7
  Manufacture of 135, 1301
  Pudding, sweet 1301
  Soup 135
  Sweet dish of 1450
Macaroons 1744
Mace 371
Macedoine de fruits 1440
Mackerel, the 281
  Baked 279
  Boiled 280
  Broiled 281
  Fillets of 282
  Garum 283
  Pickled 283
  To choose 281
  Weight of the 279
  Voracity of the 282
Maid-of-all-work, after breakfast 2344
    dinner 2350-1
  Bedrooms, attention to 2352
    daily work in 2345
  Before retiring to bed 2354
  Breakfast, preparation for 2343
  Cleaning hall 2342
  Cooking dinner 2346
  Early morning duties 2341
  General duties 2340
    routine 2353
  Knife-cleaning 2351
  Laying dinner-cloth 2347
  Needlework, time for 2356
  Waiting at table 2348-9
  Washing 2355
Maigre, soup 136
Maître d'hôtel 465
  butter 465
  sauce (hot) 466

Maize 1721
  Cobbett a cultivator of 1174
  Or Indian wheat, boiled 1174
Malt wine 1824
Manchester pudding 1300
Mangling and ironing 2387-9
Mango chetney, Bengal recipe for making 392
Manna kroup pudding 1302
  Qualities of 1302
Mansfield pudding 1303
Marble, to clean 2333-4
Marjoram, species of 173, 415
Marlborough pudding 1304
Marmalade, and vermicelli pudding 1305
  Of Apricots 1522
  Orange 1566-7
    an easy way of making 1568
    made with honey 1569
  Quince 1586
Marrow, bones 635
  Boiled 635
  Dumplings 1306
  Pudding, boiled or baked 1307
Mayonnaise 468
Measles 2547-59
Meat, action of salt on 607
  Bad 605
  Baking 665
  Good 602
  In season, January to December pp 33-7
  Modes of cooking 540-84
  Pies, savoury jelly for 521
  To buy economically 726
Meats, preserved 643
Medical memoranda 2689-93
Melon, description of the 1559
  Introduced into England 1115
  Uses of the 1559
Melons 1569
Meringues 1451
Military puddings 1308
Milk, and cream, separation of 1627
    to keep in hot weather 1628
  And suckling 2472-90
  Excellence of 1627
  General observations on 1608-14
  Or cream, substitute for 1815
  Qualities of 1628
  Soup 137
Millet, Italian 1718
  Pannicled 1733
Mince pies 1311
Minced collops 619
Mincemeat, to make 1309
  Excellent 1310
  Lemon 1293
Mint 469
  Sauce 469
  Vinegar 470
Mistress, after-dinner invitations 39
  Charity and benevolence, duties of 14
  Choice of acquaintances 6
  Cleanliness indispensable to health 4
  Conversation, trifling occurrences 9
  Daily duties 22-6
  Departure of guests 45-6
  Dessert 37-8
  Dinner announced 35
  Domestics, engaging 17
    giving characters to 20
    obtaining 18
    treatment of 19
    yearly wages, table of 21
Mistress, dress and fashion 11
    of the 13
  Early rising 3
  Etiquette of evening parties 40-3
    the ball room 44
  Evenings at home 48
  Family dinner at home 47
  Friendships should not be hastily formed 7
  Good temper, cultivation of 10
  Guests at dinner-table 36
  Half-hour before dinner 34
  Home virtues 5
  Hospitality, excellence of 8
  Household duties 1-2
  House-hunting, locality, aspect, ventilation, rent 54
  Housekeeping account-book 16
  Introductions 51
  Invitations for dinner 33
  Letters of introduction 52-3
  Marketing 15
  Morning calls and visits 27-32
  Purchasing of wearing apparel 12
  Retiring for the night 49
Mock-turtle soup 172-3
Morello cherries, to preserve 1561
Moths, preservatives against 2285
Muffins 1727
Mulberries, preserved 1360
Mulberry, description of the 1360
Mullagatawny soup 174
Mullet, grey 284
  Red 285
Muriatic acid 2651
Mushroom, the cultivated 473
  Growth of the 476
  How to distinguish the 472
  Ketchup 472
  Localities of the 1126
  Nature of the 478
  Powder 477
  Sauce, brown 474
    very rich and good 479
  white 475-6
  Varieties of the 1125
Mushrooms, baked 1124
  Broiled 1125
  Pickled 478
  Stewed 1127
    in gravy 1128
  To dry 473
    preserve 1126
    procure 1127
Mustard 480
  How to mix 480
  Indian 480
  Tartar 481
Mutton, baked minced 703
  Breast of, boiled 704
     (excellent way to cook a) 709
  Broiled, and tomato sauce 710
  Broth, quickly made 1873
    to make 1872
  Carving 759-63
  China chilo 712
Mutton, chops, broiled 711
  Collops 731
  Curried 713
  Cutlets, of cold 714
    Italian 723
    with mashed potatoes 732
  Dormers 715
  Fillet of, braised 707
  Haricot 716-18
  Hashed 719
  Haunch of, roast 726
    to carve a 759
  Hodge-podge 720
  Irish stew 721-2
    Kidney, broiled 724
  fried 725
  Leg of, boiled 705
    boned and stuffed 706
    braised 708
    roast 727
    to carve a 760
  Loin of, to carve a 761
    roast 728
    rolled 729
  Neck of, boiled 730
    ragoût of 736
    roast 737
  Pie 733-4
  Pudding 735
  Qualities of various 707
  Saddle of, roast 738
  to carve a 762
  Shoulder of, roast 739
    to carve a 763
  Soup, good 175

Nasturtium, uses of the 482
Nasturtiums, pickled 482
Nature and art in nursing 2445-2452
Navet, description of the 1168
Nectar, Welsh 1830
Nectarines, preserved 1562
Needlework 2325
Negus, to make 1835
Nesselrode pudding 1313
Nitric acid 2650
Normandy pippins, stewed 1563
Notice to quit 2716
Noxious trades 2712
Noyeau cream 1452
  Homemade 1825
Nurse, attention to children's dispositions 2401
  Carrying an infant 2398
  Convulsion fits 2406
  Croup 2407
  Dentition 2405
  General duties of the 2402-4
  Habits of cleanliness in children 2400
  Hooping-cough 2408
  Measles and scarlatina 2410-12
  Miss Nightingale's remarks on children 2414-5
  Worms 2409
Nursemaids, upper and under 2397
Nurse, Monthly, age of 2431
Nurse, Monthly, attention to cleanliness
  in the patient's room 2433
  Choice of a 2429
  Doctor's instructions must be observed 2430
  General duties of the 2432
  Infant must not be exposed to light or cold too early 2434
Nurse, Sick, airing the bed 2425
  Attention to food 2427
  Bad smells must be removed 2422
  Cleanliness, necessity of 2421
  Diet suitable to the patient's taste 2428
  Duties of the 2416
  Necessity for pure air in the sick-room 2417
  Night air injurious, a fallacy 2426
  Opening of windows and doors 2418-9
  Patient must not be waked 2424
  Quiet in the patient's room 2423
  Ventilation necessary in febrile cases 2402
Nurse, Wet, abstinence from improper food 2411
  Age of the 2439
  Diet of the 2442
  General remarks on the 2435-8
  Health and morality of the 2440
  Spirits, wines, and narcotics to be avoided 2443
Nutmeg, the 378
Nuts, dish of 1599
  hazel and filbert 1599

Olive and olive oil 506
Omelet, au Thon 1494
  Aux confitures, or jam omelet 1460
  Bachelor's 1462
  Ham 1457
  Kidney 1458
  Plain, sweet 1459
  Soufflé 1461
  The Cure's p. 753
  To make a plain 1456
Onion before the Christian era 139
  History of the 485
  Origin of the 1131
  Properties of the 1130
  Sauce, brown 485
    or Soubise, French 483
    white 484
  Soup 138-9
Onions, burnt, for gravies 1130
  Pickled 486-7
  Spanish, baked 1129
    pickled 527
    stewed 1131
Open jam tart 1365
Opium and its preparations 2662
Orange, and cloves 1565
  Brandy 1826
  Cream 1463-4
  Fritters 1465
  Gravy 483
  In Portugal, the 1565
  Jelly 1454
Orange, jelly, moulded with slices of orange 1455
  Marmalade 1566-7
    an easy way of making 1568
    made with honey 1569
  Pudding, baked 1314
  Salad 1571
  Seville 1464
  Tree, the first in France 1564
  Uses of the 1314
  Wine 1827
Oranges, a pretty dish of 1466
  Compote of 1565
  Iced 1564
  To preserve 1570
Ox, the 176
  Cheek, soup 176
    stewed 638
  Feet, or cowheel, fried 639
  Tail, broiled 652
    soup 177
  Tails, stewed 610
Oxalic acid 2652
Oyster, and scallop 288
  Excellence of the English 291
  Fishery 289
  Forcemeat 489
  Ketchup 490
  Patties 289
  Sauce 492
  Season 197
  Soup 196-7
  The edible 286
Oysters, fried 286
    in batter 291
  Pickled 491
  Scalloped 287
  Stewed 288
  To keep 290

Paint, to remove from silk cloth 2276
Pan kail 140
Panada 420
Pancakes, French 1425
  Richer 1468
  To make 1467
Parsley, and butter 493
  Fried 494
  How used by the ancients 123, 493
  Juice (for colouring various dishes) 495
  To preserve through the winter 496
Parsnip, description of the 141, 1132
  Soup 141
Parsnips, to boil 1132
Partridge, the 178,1039
  Broiled 1035
  Hashed, or salmi de perdrix 1038
  Pie 1036
  Potted 1037
  Roast 1039
  Soup 178
  To carve a 1057
Paste, almond 1220
  Common, for family pies 1207
  French puff, or feuilletage 1208
Paste, medium puff 1206
  Soyer's recipe for puff 1209
  Very good puff 1205
Pastry, and puddings, general observations on 1175-9
  Ramakins to serve with cheese course 1650
  Sandwiches 1318
  To ice or glaze 1334-5
Patties, chicken or fowl 928
  Fried 896
  Lobster 227
  Oyster 289
Pavini cake 1771
Pea, origin of the 1133
  Soup 144
    green 142
    winter, yellow 143
  Sweet and heath or wood 1135
  Varieties of the 143, 1134
Peas, green 1133
    à la Française 1134
    stewed 1135
Peach, and nectarine 1572
  Description of the 1469
  Fritters 1469
Peaches, compote of 1572
  Preserved in brandy 1573
Pear 1574
  Bon Chrétien 1576
Pears, à l'Allemande 1470
  Baked 1574
  Moulded 1471
  Preserved 1575
  Stewed 1576
Pepper, black 369
  Long 399
  Plant, growth of the 516
  White 366
Perch, the 292
  Boiled 292
  Fried 293
  Stewed with wine 294
Pestle and Mortar 421
Petites bouches 1319
Pheasant, the 1041
  Broiled 1043
  Cutlets 1040
  Height of excellence in the 1043
  Roast 1041
  Brillat Savarin's recipe for 1042
  Soup 179
  To carve a 1059
Pickle, an excellent 497
  Beetroot, to 369
  Capsicums, to 385
  Cucumbers, to 399
  For tongues or beef 611
  Gherkins, to 428
  Indian (very superior) 451
  Lemons, to 456
    with the peel on 455
  Mixed 471
  Mushrooms, to 478
  Nasturtiums, to 482
  Onions, to 486-7
    Spanish, to 527
  Oysters, to 491
  Red cabbage, to 493
  Universal 533
  Walnuts, to 534
Pickles of the Greeks and Romans 452
  Keeping 451
Pie, apple, or tart 1233
  Beef-steak 604
  Chicken or fowl 929
  Eel 253
  Fish and oyster 257
  Giblet 966
  Grouse 1024
  Lark 971
  Mince 1311
  Mutton 733-4
  Partridge 1036
  Pigeon 975
  Pork, raised 835
     little 836
  Poultry or game, raised 1340
  Rabbit 981
  Sole or cod 322
  Tench and eel 349
  Veal 897
    and ham 898
      raised 1341
    olive 895
Pig, Guinea 997
  How roast pig was discovered 841
    to silence a 812
  Novel way of recovering a stolen 819
  Sucking, to carve a 842
    roast 841
    to scald 840
  The learned 840
Pig's cheeks, to dry 830
  Face, collared 823
  Fry, to dress 824
  Liver 831
  Pettitocs 832
Pigs, Austrian mode of herding 796
  English mode of hunting and Indian sticking 800
  How pastured and fed formerly 805
Pigeon, the 974
  Barb 976
  Breeding 974
  Carrier 974
  Fantail 976
  House or dovecot, aspect of 974
  Jacobin 976
  Necessity of cleanliness in the 974
  Nun 975
  Owl 976
  Pie 975
  Pouter 973
  Rock 976
  Runt 975
  To carve a 1003
  Trumpeter 975
  Tumbler 975
  Turbit 976
  Wood or wild 975
Pigeons, broiled 973
  Roast 974
  Stewed 970
Pike, the 293
  Baked 296
  Boiled 295
Pineapple 1472, 1478
  Chips 1577
  Fritters 1472
  In Heathendom 1578
  Preserved 1578
    for present use 1579
Pippins, stewed, Normandy 1563
Plaice, the 298
  Fried 297
  Stewed 298
Plate-cleaning 2317-18
Plover, description of the 1044
  To carve a 1066
    dress a 1044
Plovers' eggs 1626
Plum, an excellent pudding 1325
  Cake, common 1768
    nice 1769
  Jam 1580
  Pudding, baked 1324
  Pudding sauce 499
  Tart 1331
Plums 1330
  French, box of 1600
    stewed 1583
  Cultivation of 1582
  Origin of the names of 1580
  Preserved 1581
  To preserve dry 1582
Poisonous food 2665
  Mushrooms 2666
Poisons 2647
  Calomel 2658
  Copper 2659
  Emetic tartar 2656
  Lead, and its preparations 2661
  Opium and its preparations 2662
  Symptoms of having inhaled strong fumes of smelling salts 2655
    swallowed 2618
      alkalis 2654
      arsenic 2656
      corrosive sublimate 2657
      muriatic acid 2651
      nitric acid 2650
      oxalic acid 2652
      prussic acid 2653
      sulphuric acid 2649
  Syrup of poppies and Godfrey's cordial 2663
  Treatment after taking henbane hemlock, nightshade, or foxglove 2664
Polish tartlets 1320
Pomatum, an excellent 2256
Pork, carving 842
  Cheese 799
  Cutlets 796
  Cutlets or chops 797-8
  Griskin of, roast 827
  Hashed 801
  Leg of, boiled 826
    roast 800
    to carve a 844
  Loin of, roast 829
  Pickled, to boil 834
  Pies 835
    little, raised 836
  Sausages, to make 837
  To pickle 833
Portable soup 180
Potato, the 147
  Analysis of 1138
  As an article of food 1148
  Bread 1141
  Fritters 1474
  Patty 1332
  Properties of the 1137
  Pudding 1333
  Qualities of the 1147
  Rissoles 1147
  Salad 1154
  Snow 1148
  Soup 145-6-7
  Starch 1139
  Sugar 1136
  Uses of the 1140
  Varieties of the 1146
Potatoes, à la maître d'hôtel 1144
  Baked 1136
  Fried, French fashion 1142
  German way of cooking 1143
  How to use cold 1141
  Mashed 1145
  Preserving 1143
  Purée de pommes de terre 1146
  To boil 1137
    in their jackets 1138
    new 1139
  To steam 1140
Potted beef 642-3
  Chicken or fowl 930
  Ham 815
  Hare 1028
  Partridge 1037
  Shrimps 312
  Veal 899
Poulet, à la Marengo 949
  Aux cressons 964
Poultry, in season, January to December pp. 33-7
Pound cake 1770
Pounded cheese 1648
Prawn, the 198
  Soup 198
Prawns or shrimps, buttered 313
  To boil 299
  To dress 300
Prescriptions, general remarks on 2580
  Blister, an ordinary 2598
  Clyster 2582
  Draught 2581
    common black 2587
  Drugs, list of, necessary to carry out all instructions 2579
  Liniment 2583
  Lotion 2584
    Goulard 2585
    Opodeldoc 2586
  Mixtures, aperient 2588
    fever 2589
Pills 2592
    compound iron 2591
    myrrh and aloes 2590
  Poultice 2604
    Abernethy's plan for
    making a bread-and-water 2595
    linseed meal 2596
    mustard 2597
  Powders 2593
Preserved, and dried greengages 1553
  Cherries in syrup 1529
  Damsons 1539
    or any other kind of plums 1540
  Ginger 1432
  Greengages in syrup 1554
  Morello cherries 1561
  Mulberries 1560
  Nectarines 1562
  Oranges 1570
  Peaches in brandy 1573
  Pineapple 1578
  Plums 1581
  Pumpkin 1584
  Strawberries in wine 1595
    whole 1596
Preserves, general observations on 1495, 1507
Primitive ages, simplicity of the 63-4
Prince of Wales soup 148
Property law 2696-8
Prussic acid 2653
Ptarmigan, or white grouse 1045
  To carve a 1064
  To dress a 1045
Pudding, Alma 1237
  Almond, baked 1221
    small 1222
  Apple, baked, very good 1231
      economical 1229
      rich 1228
    boiled 1232
    iced 1290
    rich sweet 1230
  Apricot, baked 1238
  Arrowroot, baked or boiled 1249
  Asparagus 1089
  Aunt Nelly's 1224
  Bachelor's 1241
  Bakewell 1242-3
  Baroness 1244
  Batter, baked 1246
      with dried or fresh fruit 1247
    boiled 1248
  Beefsteak and kidney 605
    baked 600
  Bread, baked 1250
    boiled 1252
    brown 1253
  Bread, miniature 1254
    very plain 1251
  Bread-and-butter, baked 1255
  Cabinet, or chancellor's 1256
  plain, or boiled bread-and-butter 1257
  Canary 1258
  Carrot, baked or boiled 1259
  Christmas, for children, plain 1327
    plum 1328
  Cold 1262
  College 1263
  Currant, black or red 1266
    boiled 1265
  Custard, baked 1268
    boiled 1269
  Damson 1271
  Delhi 1272
  Empress 1273
  Exeter 1274
  Fig 1275
    Staffordshire recipe 1276
  Folkestone pudding pies 1277
  German 1279
    or Dampfnudeln 1280
  Ginger 1281
  Golden 1282
  Gooseberry, baked 1283
    boiled 1284
  Half-pay 1286
  Herodotus 1287
  Hunter's 1288
  Iced 1289
  Lemon, baked 1295-7
    boiled 1298
    plain 1299
  Macaroni, sweet 1301
  Manchester 1300
  Manna kroup 1302
  Mansfield 1303
  Marlborough 1304
  Marmalade and vermicelli 1305
  Marrow, boiled or baked 1307
  Military 1308
  Monday's 1312
  Mutton 735
  Nesselrode 1313
  Orange, baked 1314
  batter 1249
  Paradise 1322
  Pease 1323
  Plum, an excellent 1325
    baked 1324
    fresh fruit 1330
  Potato 1333
  Pound, plum 1329
    an unrivalled 1326
  Quickly made 1366
  Raisin, baked 1336
    boiled 1337
  Rhubarb, boiled 1338
  Rice, baked 1342
      more economical 1343
    boiled with dried and fresh fruit 1345-6
    French, or gâteau de riz 1352
    ground, boiled or baked 1353
    iced 1354
    miniature 1355
    plain, boiled 1344
  Roly-poly jam 1291
  Royal Coburg 1260
  Sago 1367
  Semolina, baked 1369
  Somersetshire 1374
  Suet, to serve with roast meat 1375
  Tapioca 1370
  Treacle, rolled 1372
  Toad-in-the-hole 672
    of cold meat 743
  Vermicelli 1377
  Vicarage 1378
  West Indian 1382
  Yorkshire 1384
Puddings and pastry, directions for making 1180, 1204
  general observations on 1175-1179
Puits d'amour, or puff-paste rings 1321
Pumpkin, preserved 1584
Punch 1839
  To make hot 1839
Purchasing a house 2695-98

Quadrupeds, general observations on 585, 597
Quail, description of the 1046
  To carve a 1065
  To dress a 1046
Queen-cakes 1773
Quenelles à tortue 189
  Veal 422
Quince, the 1233
  Jelly 1585
  Marmalade 1586
  Quin's sauce 500

Rabbit, à la minute 980
  Angora 985
  Boiled 977
  Common wild 978
  Curried 978
  Fecundity of the 981
  Fried 979
  Habitat of the 977
  Hare 985
  Himalaya 985
  House 982
  Hutch 983
  Pie 981
  Ragoût of, or hare 982
  Roast or baked 983
  Soup 181
  Stewed 984
    in milk 1874
    larded 985
  To carve a 1004
  Varieties of the 979
Rabbits, fancy 984
Radish, varieties of the 1152
Raised pie, of poultry or game 1340
  Pork 835-6
  Veal and ham 1841
Raisin, the 1327
Raisins, cheese 1587
  Grape 1324
  Pudding, baked 1336
    boiled 1337
Ramakins, pastry 1650
  To serve with cheese course 1649
Raspberry, and currant salad 1592
    tart 1267
  Cream 1175
  Jam 1588
  Jelly 1589
  Vinegar 1828
Raspberries, red and white 1267
Ratafias 1745
Ravigotte, a French salad sauce 501
Reading sauce 502
Rearing by hand 2497-8
Rearing, management, and diseases of infancy and childhood 2415-2577
Receipts 2730
Regency soup 182
Rémoulade, or French salad dressing 503
Rent, recovery of 2719-22
Rhubarb, and orange jam 1591
  Description of 1339
  Jam 1590
  Pudding, boiled 1338
  Tart 1339
  Wine 1829
Ribbons, or silk, to clean 2275
Rice, and apples 1400
  Biscuits or cakes 1746
  Blancmange 1476
  Boiled for curries 1347
  Bread 1720
  Buttered 1349
  Cake 1772
  Casserole of, savoury 1350
    sweet 1351
  Croquettes 1477
  Esteemed by the ancients 1349
  Fritters 1478
  Ground 1746
    boiled 1353
  Iced 1354
  Indian, origin of 150
  Milk 1875
  Paddy 1347
  Pudding, baked 1342
      more economical 1343
    boiled 1345
      plain 1344
      with dried or fresh fruit 1346
    French, or gâteau de riz 1352
  Miniature 1355
  Qualities of 1342
  Snowballs 1479
  Soufflé 1480
  Soup 150-1
  To boil for curries 1348
  Varieties of 1345
Ringworm, cure for 2667
  Alterative powders for 2668
Rinsing 2379
Rissoles, beef 465
Roach, the 243
Roasting, age of 65
  Memoranda in 657
Rock biscuits 1747
Rolls, excellent 1723
  Fluted 1317
  Hot 1724
  Meat, or sausage 1373
Roux, brown, for thickening sauces 525
  White, 526
Rusks, Italian 1733
  To make 1734

Sage 427
  And onion stuffing 501
Sago, alimentary properties of 1367
  How procured 152
  Pudding 1367
  Sauce for sweet puddings 1368
  Soup 152
Salad, a poetic recipe for 508
  Boiled 1151
  Chicken 931
  Dressing 506-8
    French 503
  Grouse 1026
  Lobster 272
  Orange 1571
  Potato 1154
  Scarcity of, in England 505
  Summer 1152
  Winter 1153
Salads 1153
Salmi de perdrix, or hashed partridge 1038
Salmon, à la Genevese 307
  And caper sauce 302
  Aversion of the 309
  Boiled 301
  Collared 303
  Crimped 304
  Curried 305
  Cutlets 306
  Growth of the 305
  Habitat of the 303
  Migratory habits of the 302
  Pickled 308
  Potted 309
  To carve p. 175
    choose 301
    cure 308
  Tribe 304
Salsify, description of 1149
  To dress 1149
Salt, action of on meat 607
  Common 403
  Fish 233
  Meat, Soyer's recipe for preserving the gravy in 609
Sandwiches, of cheese 1611
  Pastry 1318
  Toast 1877
  Victoria 1491
Sauce, à l'Aurore 511
  A la matelote 512
  Allemande, or German sauce 509
  Anchovy, for fish 362

Sauce, apple, brown 364
    for geese or pork 363
  Aristocratique 510
  Arrowroot, for puddings 1356
  Asparagus 365
  Béchamel, or French white sauce 367
    maigre 368
  Benton 370
  Beurre noir, or browned butter, a French sauce 374
  Bread 371-2
  Browning for 373
  Butter, melted 376-7
      made with milk 380
      maitre d'hôtel 465
    thickened 379
  Camp vinegar 381
  Caper, for boiled mutton 382
    for fish 383
    a substitute for 384
  Celery, for boiled turkey, poultry, &c. 387
    a more simple recipe 388
  Cherry, for sweet puddings 1357
  Chestnut, brown 391
    for turkey or fowls 390
  Chili vinegar 393
  Christopher North's, for game or meat 394
  Consommé, or white stock for 395
  Crab, for fish 396
  Cream, for fish or white dishes 397
  Cucumber 398
    white 400
  Custard, for sweet puddings or tart 404
  Dutch, for fish 405
    green, or Hollandaise verte 406
  Egg, for salt fish 409
  Epicurean 410
  Espagnole, or brown Spanish 411
  Fennel, for mackerel 412
  Fish 413
  For boiled puddings 514
    steaks 516
    wildfowl 519
  Genevese, for salmon, trout, &c. 427
  Gooseberry, for boiled mackerel 429
  Green, for green geese or ducklings 431
  Horseradish 447
  Hot spice 524
  Indian chetney 452
  Italian, brown 453
    white 454
  Leamington 459
  Lemon, for boiled fowls 457
    for fowls and fricassees, white 458
    for sweet puddings 1358
  Liaison of eggs for thickening 461
  Liver and lemon, for poultry 462
    parsley 463
  Lobster 464
  Maigre maître d'hôtel (hot) 467
  Maître d'hôtel (hot) 466
  Mango chetney (Bengal recipe) 392
  Mayonnaise 468
  Melted butter 376-8
  Mint 469
  Mushroom, a very rich and good 479
    brown 474
    ketchup 472
    white 475-6
  Onion, brown 485
    French, or Soubise 483
    white 484
  Oyster 492
  Parsley and butter 493
  Piquante 513
  Plum-pudding 499
  Quin's (an excellent fish-sauce) 500
  Ravigotte 501
  Reading 502
  Robert 515
  Sago, for sweet puddings 1368
  Shrimp 522
  Soyer's, for plum-puddings 1359
  Store, or Cherokee 528
  Sweet, for puddings 1360
    venison 518
  Thickening for 525-6
  Tomato 529-32
  Tournée 517
  Vanilla custard 1361
  Wine, excellent for puddings 1362
    for puddings 1364
    or brandy 1363
    white 537-9
Sauces and gravies, in the Middle Ages 433
  Manufacture of 510
  Pickles, gravies, and forcemeats, remarks on 354, 361
Saucer-cakes, for tea 1774
Sausage, meat cakes 839
  Meat stuffing 520
  Or meat rolls 1373
Sausages, beef 662
  Pork, fried 838
    to make 837
  Veal 904
Savory 446
Savoury jelly for meat pies 521
Savoy, the 140
  Biscuits or cakes 1748
  Cake 1782
Scarlatina, or scarlet fever 2560-3
Scotch, collops 870
      white 871
  Eggs 1666
  Rarebit, or toasted cheese 1651
  Shortbread 1780
  Woodcock 1653
Scrap cakes 1779
Scratches 2669
Sea-bream, the 310
  baked 310
    Mr. Yarrell's recipe 310
  Kale, description of 1150
  To boil 1150
Seed, biscuits 1749
  Cake, common 1775
    very good 1776
Semolina, pudding, baked 1369
  Qualities of 153
  Soup 153
  Uses of 1369
Shad, the 311
  To dress 311
Shalot, or Eschalot 410
Sheep, the 175
  General observations on the 678, 697
  Poets on the 730
Sheep's brains, en matelote 740
  Feet, or trotters 741
  Head, to dress 742
    singed 742
Shepherd, the Ettrick 739
  The Good 705
Shepherds and their flocks 710
Sherry 1416
  Pale 1426
Shortbread, Scotch 1780
Shrimp, the 313
  Sauce 522
Shrimps, or prawns, buttered 313
    to boil 299
  Potted 312
Sick-rooms, caution in visiting 2692
Sirloin, origin of the word 659
Skate, the 315
  Boiled 314
  Crimped 315
  Small, fried 317
  Species of 317
  To choose 315
  With caper sauce (à la Française) 316
Smelt, the 319
  Odour of the 318
Smelts, to bake 318
  To fry 319
Snipe, description of the 1047
Snipes, to carve 1060
  To dress 1047
Snow cake 1777-8
  Eggs, or oeufs à la neige 1482
Snowballs, apple 1235
  Rice 1479
Soda, biscuits 1751
  Bread 1722
  Cake 1781
  Carbonate of 1765
Sole, the 320
  Flavour of the 324
  Or cod pie 322
Soles, a favourite dish of the ancient Greeks 323
  Baked 320
  Boiled 321
    or fried, to carve p. 175
  Filleted, à l'Italienne 324
  Fricasseed 325
  Fried 327
    filleted 326
  How caught 325
  To choose 320
  With cream sauce 323
  mushrooms 328
Sorrel 131
  Qualities of 431
Soufflé, apple 1402
  Chocolate 1427
  Omelette 1461
  Rice 1480
  To make a 1481
Soufflés, general observations on 1388
Soup, à la cantatrice 119
    Crecy 126
    Flamande 129-30
    Julienne 131
    Reine 183-4
    Solferino 154
  Almond 110
  Apple 111
  Artichoke, Jerusalem 112
  Asparagus 113-14
  Baked 115
  Barley 116
  Bread 117
  Brilla 166
  Broth and bouillon, general remarks on 91-5
  Cabbage 118
  Calf's head 167
  Carrot 120-1
  Celery 122
  Chantilly 123
  Chemistry and economy of making 96, 103
  Chestnut, Spanish 124
  Cock-a Leekie 134
  Cocoa-nut 125
  Crayfish 193
  Cucumber 127
  Eel 194
  Egg 128
  Family, a good 190
  Fish, stock 192
  General directions for making 88
  Giblet 168
  Gravy 169
  Hare 170
  Hessian 171
  Hodge-podge 191
  In season, January to December pp. 57, 104
  Kale brose 132
  Leek 133
  Lobster 195
  Macaroni 135
  Maigre 136
  Making, the chemistry of 96-103
  Milk 137
  Mock-turtle 172-3
  Mutton, good 175
  Ox-cheek 176
  Ox-tail 177
  Oyster 196-7
  Pan kail 140
  Parsnip 141
  Partridge 178
  Pea, green 144
    inexpensive 142
    winter, yellow 143
  Pheasant 179
  Portable 180
  Potage printanier 149
  Potato 145-7
  Prawn 198
  Prince of Wales 148
  Rabbit 181
  Regency 182
  Rice 150-1
  Sago 152
  Seasonings for 90
  Semolina 153
  Spanish chestnut 124
  Spinach 155
  Spring 149
  Stew 186-7
   of salt meat 185
  Tapioca 156
  Turkey 188
  Turnip 157
  Turtle 189
  Useful for benevolent purposes 165
  Vegetable 159-161
   marrow 158
  Vermicelli 162-3
  White 164
Sow, Berkshire 781
  Chinese 785
  Cumberland 784
  Essex 782
  Price of, in Africa 816
  Yorkshire 783
Soy 497
Soyer's recipe for goose stuffing 505
Spanish onions pickled 527
Spiced beef 665
Spinach, description of 1156
  Dressed with cream, à la Française 1156
  French mode of dressing 1157
  Green, for colouring dishes 523
  Soup 155
  To boil, English mode 1155
  Varieties of 155, 1155
Sponge cake 1783
  Small, to make 1785
  Lemon 1448
Sprains 2671
Sprat, the 331
Sprats 329
  Dried 331
  Fried in batter 330
Sprouts 1096
  Boiled, Brussels 1096
  To boil young greens, or 1097
Stables and coach-house 2204
  Heat of 2205
Stains of syrup, or preserved fruits,
  to remove 2273
Stalls 2207
Stammering 2673
  Cure for 2672
Stamp duties 2742
Starch, to make 2391-2
Starching 2390
Stew soup 185-7
Stilton cheese 1639
Stock, browning for 108
Stock, cow-heel 1412
  Economical 106
  For gravies, general 432
  For jelly 1411
  Medium 105
  Rich strong 104
  To clarify 109
  White 107
Stomach, digestion 2457-9
Stone cream 1483
Store sauce, or Cherokee 528
Strawberry, jam 1594
  Jelly 1484
  Name of, among the Greeks 1381
  Origin of the name 1365
Strawberries, and cream 1593
  Dish of 1606
  To preserve whole 1596
    in wine 1595
Stuffing, for geese, ducks, pork, &c 504
  Sausage meat for turkey 520
  Soyer's recipe for 505
Sturgeon, the 332
  Baked 332
  Estimate of, by the ancients 333
  Roast 333
Stye in the eye 2630
Substitute for milk and cream 1815
Sucking-pig, to carve 842
  To roast 841
    scald 840
Suffocation, apparent 2674
  Carbonic acid gas, choke-damp of mines 2675
Sugar, and beetroot 1211
  Cane 1334
  French 1211
  Icing for cakes 1736
  Introduction of 1336
  Potato 1136
  Qualities of 1212
  To boil to caramel 1514
Sulphuric acid 2649
Sultana grape 1326
Suppers 2139-41
Sweetbreads, baked 906
  Fried 907
  Stewed 908
Sweet dishes, general observations on 1385-8
Swine, flesh of, in hot climates 835
Swineherds of antiquity 836
  Saxon 838
Swiss cream 1485
Syllabub, to make 1486
  Whipped 1493
Syrup, for compotes, to make 1512
  Lemon 1822
  Of poppies 2663
  To clarify 1513

Tails, strange 652
Tapioca pudding 1370
  Soup 156
  Wholesomeness of 156, 1370
Tart, apple creamed 1234
  Apricot 1239
  Barberry, 1245
  Cherry 1261
  Damson 1270
  Gooseberry 1285
  Plum 1331
  Raspberry and currant 1267
  Rhubarb 1339
  Strawberry, or any other kind
    of preserve, open 1365
Tartlets 1371
  Polish 1320
Tarragon 503
Taxes 2714
Tea 1814
  And coffee 1813
  Miss Nightingale's opinion on the use of 1864
  To make 1814
Teacakes 1786
  To toast 1787
Teal, to carve 1067
  To roast a 1048
Teething 2510-18
Tenancy, by sufferance 2701
  General remarks on 2717
Tench, the 334
  And eel-pie 349
  Matelote of 334
  Singular quality in the 335
  Stewed with wine 335
Terms used in cookery, French 87
Thrush and its treatment 2523-37
Thyme 166
Tipsy-cake 1487
  an easy way of making 1488
Toad-in-the-hole 672
  of cold meat 743
Toast, and water, to make 1876
  Sandwiches 1877
  Tea-cakes, to 1787
  To make dry 1725
    hot buttered 1726
Toffee, Everton, to make 1597
Tomato, analysis of the 1159
  Extended cultivation of the 1160
  Immense importance in cookery 1153
  Sauce 529
    for keeping 530-2
  Stewed 1159-60
  Uses of the 629, 528, 2690
Tomatoes, baked, excellent 1158
Tongue, boiled 673
  Pickle for 641
  To cure 674-5
  To pickle and dress to eat cold 676
Tongues of animals 675
Toothache, cure for the 2678-9
Tourte apple or cake 1236
Treacle, or molasses, description of 1224
  Pudding, rolled 1372
Trifle, apple 1404
  Gooseberry 1434
  Indian 1436
  To make a 1489
Tripe, to dress 677
Trout, the 336
  Stewed 336
Truffle, the common 1161
  Impossibility of regular culture of the 1162
  Uses of the 1164
Truffles, à l' Italienne 1164
  Au naturel 1161
  Italian mode of dressing 1163
  To dress with champagne 1162
  Where found 1163
Turbot, the 333
  À la crême 341
  Ancient Romans' estimate of the 340
  Au gratin 342
  Boiled 337
  Fillet of, baked 339
    a l'Italienne 340
  Garnish for, or other large fish 338
  To carve a p. 175
  To choose 338
Turkey, boiled 986
  Croquettes of 987
  Difficult to rear the 188
  Disposition of the 988
  English 990
  Feathers of the 991
  Fricasseed 988
  Habits of the 988
  Hashed 989
  Hunting 989
  Native of America 986
  Or fowl, to bone without opening 992-4
  Poults, roast 991

  Roast 990
    Stuffing for 520
  Soup 188
  To carve a roast 1005
   Wild 987
Turnip greens boiled 1169
  Or the French navet 1168
  Qualities of the 1167
  Soup 157
  Uses of the 1165
  Whence introduced 157
Turnips, boiled 1165
  German mode of cooking 1167
  In white sauce 1168
  Mashed 1166
Turnovers, fruit 1278
Turtle, mock 172-3
  Soup, cost of 189
  The green 189

Valet, cleaning clothes 2239
  Duties of the 2234-8, 2242
  Polish for boots 2240-1
Vanilla cream 1490
  Custard sauce 1361
Vanille or Vanilla 1490
Veal, a la bourgeoise 869
  And ham pie 898
  Baked 856
  Breast of, roast 857
    stewed and peas 858
    to carve 912
  Cake 859
  Collops 879
    Scotch 870
Veal, collops, Scotch, white 871
  Colour of 861
  Curried 865
  Cutlets 866
    à la Maintenon 868
    broiled 867
  Dinner, a very 897
  Fillet of, au Béchamel 883
    roast 872
    stewed 873
    to carve a 914
  Frenchman's opinion of 911
  Fricandeau of 874-5
  Knuckle of, ragoût 884
    stewed 885
    to carve a 915
  Loin of au Daube 888
    au Béchamel 887
    roast 886
    to carve 916
  Manner of cutting up 854
  Minced 891-892
    and macaroni 891
  Neck of, braised 893
    roast 894
  Olive pie 895
  Patties, fried 896
  Pie 897
  Potted 899
  Quenelles 422
  Ragoût of, cold 900
  Rissoles 901
  Rolls 902
  Sausages 904
  Season and choice of 908
  Shoulder of 903
  Stewed 905
    tendons de veau 909-10
  Tète de veau en tortue 911
Vegetable, a variety of the goard 158
  Fried 1171
  Marrow, a tropical plant 1171
    boiled 1170
    in white sauce 1173
  Soup 158, 159-61
Vegetables, acetarious 1151
  And herbs, various 89
  Cut for soups 1172
  General observations on 1069, 1079
  Reduced to purée 1166
  In season, January to December pp. 33-7
Venison 1049
  Antiquity of, as food 444
  Hashed 1050
  Haunch of, roast 1049
  Sauce for 518
  Stewed 1051
  The new 1051
  To carve 1061
Ventilation, necessity of, in rooms lighted with gas 2693
  of stables 2206
Vermicelli 162, 1377
  Pudding 1377
  Soup 162-3
Vicarage pudding 1378
Victoria sandwiches 1491
Vinegar, camp. 381
  Cayenne 385
  Celery 389
  Chili 393
  Cucumber 401
  Gooseberry 1820
  Horseradish 418
  Mint 470
  Raspberry 1828
  Use of, by the Romans 451
Vol-au-vent, an entrée 1379
  Of fresh strawberries with whipped cream 1381
  Sweet, with fresh fruit 1380

Wafers, Geneva 1431
Walnut, the 536
  Ketchup 535-6
Walnuts, pickled 534
  Properties of the 1599
  To have fresh throughout the season 1607
Warts 2680
Washing 2377-8
  Coloured muslins, &c. 2380
  Flannels 2381
  Greasy cloths 2382
  Satin and silk ribbons 2384
  Silks 2385
Water, rate 2715
  Souchy 352-3
  Supply of in Rome 1216
  Warm 2691
  What the ancients thought of 1214
Wax, to remove 2272
Welsh, nectar 1830
  Rarebit, or toasted cheese 1652
West-Indian pudding 1382
Wheat, diseases of 1779
  Egyptian or mummy 1783
  Polish and Pomeranian 1722
  Red varieties of 1719
Wheatear, the 996
Wheatears, to dress 996
Whipped, cream 1492
  Syllabubs 1493
Whisky cordial 1840
Whitebait 348
  To dress 348
Whiting, the 343
  Au gratin, or baked 346
  Aux fines herbes 347
  Buckhorn 344
  Boiled 343
  Broiled 344
  Fried 345
  Pout and pollack 347
  To carve a p. 176
    choose 343
Whitlow, to cure a 2681
Widgeon, to carve a 1068
  Roast 1052
Will, attestation of a 2757
  Advice in making a 2756
  Witnesses to a 2746, 2758
Wills 2732-38
  Form of 2740-1
Wine, cowslip 1817
  Elder 1818
  Ginger 1819
  Gooseberry, effervescing 1821
  Lemon 1823
  Malt 1824
  Orange 1827
  Rhubarb 1829
  To mull 1838
Wire-basket 494
Witnesses 2739-51
Woodcock, description of the 1053
  Scotch 1653
  To carve a 1062
Woodcock, to roast a 1053
Woollen manufactures 737
Woollens 2284
Worms 2409
Wounds 2682
  Incised, or cuts 2683, 2686
  Lacerated or torn 2684, 2687
  Punctured or penetrating 2685, 2688

Yeast 1383
  Cake, nice 1788
  Dumplings 1383
  Kirkleatham 1717
  To make, for bread 1716
Yorkshire pudding 1384

Almond and blossom 110
  Puddings 1222
Almonds and raisins 1598
Anchovy 226
Apple, and blossom 1226
  Compote of 1515
  Jelly stuck with almonds 1395
Apples, dish of 1598
Arrowroot 387
Artichoke, cardoon 1080
  Jerusalem 1084
Artichokes 1080
Asparagus 114
  On toast 1087
  Tongs 1087

Bacon, boiled 804
  For larding, and needles 828
Bain Marie 430
Bantams, black 939
  Feather-legged 958
Barbel 229
Barberry 1245
Barley 116
Basil 417
Basin, pudding 1200
Basket, wire 494
Bay, the 512
Bean, broad 1092
  French 1151
  Haricot 1120
  Scarlet runner 1090
Beef, aitchbone of 677
  Brisket of, to carve a 677
  Collared 617
  Ribs of, to carve a 677
  Round of, to carve a 677
Beef, side of, showing the several joints 595
  Sirloin of 659
    " to carve a 677
  Steak pie 604
  Tongue 675
    " to carve a 677
Beetroot 1094
Birds 917
Blackcock 1019
  Roast 1019
    " to carve a 1054
Blacking-brush box 2342
Blancmange 1409
  Mould for 1408, 1442
Boar, Westphalian 787
Bread, &c. 1658
  Loaf of, cottage 1718
  Tin 1718
Brill, the 230
Brocoli 1095
  Boiled 1095
Broom, carpet 2293
  Long hair 2306
Brush, banister 2302
  Cornice 2327
  Crumb 2321
  Dusting 2327
  Furniture 2310
  Plate 2317
  Scrubbing 2306
  Staircase 2302
  Stove 2294
Buns 1731
Butler's tray and stand 2315
Butter, dish 1632
  Dish of, rolled 1634

Cabbage, seeding 118
Cake-moulds 1756,1761,1772
Calf, side of, showing the several joints 854
Calf's-head 877
  Half a 877
  To carve a 913
Calves 845
  Sweetbreads of 906
Caper, the 383
Capercalzie, the 1026
Capsicum, the 362
Carp, the 242
Carpet brooms 2293
Carrots 1100
Cauliflower, the 1104
  Boiled 1104
Celery 441
  In glass 1107
Char, the 243
Charlotte aux pommes 1418
Cheese glass 1640
  Hot-water dish for 1651
  Stilton 1639
Cherry 1261
Chervil 1151
Chestnut 124
Chocolate, box of 1598
  Milk 1807
Christmas pudding, &c. 1175
Chub, the 243
Cinnamon 524
Citron, the 1436
Claret-cup 1831
Clove, the 367
Coal, sections of 73
Cocoa-bean 1815
  Nut and blossom 125
    " palm 125
Cod, the 231
Cod's head and shoulders, to carve 174
Coffee 1811
Colander, ancient 68
  Modern 68
Coriander 174
Cork, with wooden top 446
Cow and bull, Alderney 592
  Galloway 593
  Long-horn 591
  Short-horn 590
Crab, the 245
Crayfish 193
Cream-mould 1430
Crumpets 1728
Cucumber, the 402,1111
  Slice 1152
  Sliced 1111
Currants 1266
  Zante 1264
Custards, in glasses 1423
Cygnet 998

Dace, the 243
Damson, the 1270
Deer, the 444
  Eland, bull and cow 1051
  Fallow, buck and doe 1050
  Roebuck 1051
  The stag and hind 1051
Dessert 1495
  Dishes 1598
Dish, baking 551
  Pie 1190
  Sussex pudding 695
Dripping-pan, ancient 68
  Modern 68
  And basting-ladle 580
Duck, Aylesbury 935
  Bowbill 936
  Buenos Ayres 933
  Call 937
  Roast 934
    " to carve a 999
  Rouen 934
  Wild 1022
    " roast 1022
      " " to carve a 1055

Eel, the 249
Egg poacher, tin 1663
  Stand for breakfast-table 1656
Eggs, basket of 1667
  Comparative sizes of 1665
  Fried on bacon 1659
  Poached, on toast 1663
Elder-berries 1818
Endive 169
Ewe, heath 690
  Leicester 682
  Romney-Marsh 691
  South-Down 687

Fennel 412
Figs, compote of 1541
Fish 199
Flounders 259
Flowers and fruit 61, 103, 584, 925
Fowl, black bantams 939
  Black Spanish 962
  Boiled 938
   " to carve a 1000
  Cochin-China 942
  Dorking 940
  Feather-legged bantams 958
  Game 938
  Guinea 970
  Pencilled Hamburgs 965
  Roast 952
    " to carve a 1001
  Sebright bantams 961
  Spangled Polands 941
  Speckled Hamburgs 959
  Sultans 963
Fritter mould, star 1473
  Scroll 1474
Fruit, dish of, mixed 1598
  Dish of, mixed summer 1598

Game 1006
Garlic 392
Gherkins 428
Ginger 407
Gingerbread 1760
Glass measure, graduated 77
Goose, Emden 968
  Roast 1002
    " to carve a 1002
  Toulouse 969
Gooseberry 429
Grape, raisin 1324
  Sultana 1326
Gridiron, ancient 68
  Modern 68
  Revolving 569
Grouse, red 1025
  Roast 1025
    " to carve a 1058
Gudgeon, the 261
Gurnet, the 262

Haddock, the 263
Ham, boiled 811
  To carve 843
Hare, the common 170, 1027
  Roast 1027
    " to carve a 1056
Herring, the 268
Horseradish 447
Hotplate 568
Housemaid's box 2294

Ice-pail and spattle 1290
Ices, dish of 1556

Jack-bottle 580
Jam-pot 1532
Jar-potting 642
Jellies, &c 1385
Jelly, bag 1411
  Mould 1411, 1416
    " oval 1449
  Moulded with cherries 1440
  Of two colours 1441
  Open with whipped cream 1453
John Dory 248

Kettle, glaze 430
  Fish 225
  Gravy 432
Kidneys 724
Knife-cleaning machine 5123

Lamb, fore-quarter of 750
      " " to carve a 764
  Leg of 752
  Loin of 753
  Ribs of 754
  Saddle of 754
  Side of 701
Lamprey, the 256
Landrail, the 1033
Leaf in puff paste 1245
  Pastry 1492
Leeks 134
Lemon, the 405, 1296
  Cream mould 1443
  Dumplings 1294
Lentil, the 126
Lettuce, the 136
Lobster, the 270

Macaroni 135
Macaroons 1744
Mace 371
Mackerel, the 281
Maize, ear of 1721
  Plant 1721
Marjoram 415
Marrow-bones 635
Milking cow 1608
Millet, Italian 1718
  Panicled 1733
Mince pies 1311
Mint 469
Mould, baked pudding or cake 1329
  Blancmange 1408, 1442
  Boiled pudding 1196-8
  Cake 1756, 1764, 1772
  Cream 1430
  For Christmas plum-pudding 1328
  For an open tart 1365
  Iced pudding 1289
  Jelly 1411, 1416
    " oval 1449
  Lemon cream 1443
  Open 1454, 1463
  Raised pie, closed and open 1190
  Raspberry cream 1475
  Vanilla cream 1490
Muffins 1727
Mulberry, the 1560
Mullet, grey 284
  Striped red 285
Mushroom, the 473
Mushrooms 1125
  Broiled 1125
Mustard 450
Mutton, cutlets 732
  Haunch of 726
    " to carve a 759
  Leg of 727
    " to carve a 760
  Loin of 728
    " to carve a 761
  Neck of 737
  Saddle of 738
    " to carve a 762
  Side of, showing the several joints 695
  Shoulder of 739
    " to carve a 763

Nasturtiums 482
Nutmeg, the 378
Nuts, dish of 1598

Olive, the 506
Omelet 1456
  Pan 1458
Onion, the 139
Orange, the 1314
Oranges, compote of 1565
Oyster, edible 286

Pail, house 2327
Pancakes 1467
Parsley 493
Parsnip, the 1132
Partridge, the 1039
  Roast 1039
    " to carve a 1057
Baste, board and rolling-pin 1186
  Cutter and corner-cutter 1189
  Ornamental cutter 1189
  Pincers and jagger 1186
Patty-pans, plain and fluted 1190
Pea, the 143
Peach, the 1469
Pear, bon Chrétien 1576
Pears, stewed 1576
Peas, green 1135
Pepper, black 369
  Long 399
Perch, the 292
Pestle and Mortar 421
Pheasant, the 1041
  Roast 1041
    " to carve a 1059
Pickle, Indian 551
Pie, raised 1340
Pig, Guinea 997
  Roast, sucking 841
      " " to carve a 842
Pig's face 823
Pigs 765
Pigeon, barb 976
  Blue rock 976
  Carrier 974
  Fantail 976
  Jacobin 976
  Nun 975
  Owl 976
  Pouter 973
  Roast 974
  Runt 975
  To carve a 1003
  Trumpeter 975
  Tumbler 975
  Turbit 976
  Wood 975
Pike, the 295
Pimento 438
Plaice, the 298
Plover, the 1044
Plum, the 1330
Pork, fore loin of 829
  Griskin of 827
  Hind loin of 829
  Leg of, to carve a 844
    " roast 800
  Side of, showing joints 795
  Spare rib of 827
Pot, boiling 567
Potato, the 147
  Pasty pan 1333
  Rissoles 1147
  Sweet 1146
Potatoes, baked, served in napkin 1136
Pound cake 1770
Prawn, the 198
Ptarmigan, or white grouse 1045
Pudding, boiled fruit 1284
  Cabinet 1286
Punch-bowl and ladle 1839

Quadrupeds 585
Quail, the 1046
Quern, or grinding-mill 117
Quince, the 1233

Rabbit, Angora 983
  Boiled 977
    " to carve a 1004
  Hare, the 985
  Himalaya 985
  Lop-eared 984
  Roast 983
    " to carve a 1004
  Wild 978
Radish, long 1152
  Turnip 1152
Raisin, grape 1324
Ram, heath 689
  Leicester 688
  Romney-Marsh and ewe 691
  South-down and ewe 687
Range, modern 65
Raspberry, the 1267
  Cream mould 1475
Ratafias 1745
Rhubarb 1339
Rice, casserole of 1350
  Ears of 150
Roach, the 243
Rolls 1723
Rusks 1734

Sage 427
Sago palm 152
Salad, in bowl 1152
Salmon, the 304
  To carve a p. 175
Salt-mine at Northwich 403
Saucepan, ancient 68
  Modern 68
Sauce tureen, boat, &c. 354
Sausages, fried 838
Sauté-pan 571
  Ancient 68
  Modern 68
Scales, ancient and modern 70
Screen, meat 582
Sea-bream, the 310
Sea-kale 1150
  Boiled 1150
Shad, the 311
Shalot, the 410
Sheep 678
  Heath ram 689
    " ewe 690
  Romney-Marsh ram and ewe 691
  South-Down ram and ewe 687
Shortbread 1780
Shrimp, the 313
Skate, thornback 315
Snipe, the 1047
  Roast 1047
    " to carve a 1060
Sole, the 320
Sorrel 431
Soufflé pan 1481
Sow, and pigs 765
  Berkshire 781
  Chinese 785
  Cumberland 784
  Essex 782
  Yorkshire 783
Spinach 155
  Garnished with croûtons 1155
Sponge cake 1783
Sprat, the 331
Sprouts, Brussels 1098
Stewpan 567
Stock-pot, ancient 66
  Bronze 66
 Modern 66
Stove, gas 575
  Family kitchener 65
  Leamington 65, 540
  Pompeiian 65
Strawberries, dish of 1598
Sturgeon, the 332
Sugar-cane, the 1335
Sultana grape, the 1326
Swans 54

Tarragon 503
Tart, open 1365
  Open mould for a 1365
  Plum 1331
Tartlets, dish of 1371
Tazza and carrot leaves 121
Tea 1814
Teacakes 1787
Tench, the 334
Thyme, lemon 458
Tipsy cake 1487
Tomato, the 529
Tomatoes, stewed 1159
Trifle 1489
Trout, the 336
Truffles 1161
Turbot, the 338
  Kettle 338
  To carve a 176
Tureen, soup 88
Turkey, boiled 986
  Roast 990
    " to carve a 1005
Turnip 157
Turnips 1165
Turret on old Abbey kitchen 62
Turtle, the 189

Urns, Loysell's hydrostatic 1810
Utensils for cooking, ancient and modern 66-8

Vanilla cream mould 1490
Veal, breast of 857
  " to carve a 912
  Cutlets 866
  Fillet of 872
    " to carve a 914
  Knuckle of 885
    " to carve a 915
  Loin of 885
    " to carve a 916
Vegetable, cutter 1173
  Strips of 131
Vegetable marrow 158
  In white sauce 1173
  On toast 1170
Vegetables 1069
  Cellular development of 1075
  Siliceous cuticles of 1075
Venison, haunch of 1061
    " roast 1049
    " to carve a 1061
Vermicelli 162
Vessels for beverages 1789
Vol-au-vent 1379
  Small 1379

Walnut, the 536
Wheat 1779
  Egyptian, or mummy 1783
  Polish 1722
  Red winter 1719
Whitebait 348
Whiting, the 343
Window and flowers 75
Wirebasket 494
Woodcock, the 1053
  Roast 1053
  Scotch 1653
  To carve a 1062

Yorkshire pudding 1384

Apples in custard

Beef, round of, boiled
      Roast sirloin of

Calf's head, boiled
Charlotte aux pommes
Cod's head and shoulders
Crab, dressed

Duck, wild
Ducks, couple of, roast

Eggs, poached, and spinach

Fowl, boiled with cauliflower
     Roast, with watercresses
Fruits, centre dish of various

Goose, roast
Grouse

Ham, cold glazed
Hare, roast

Jelly, two colours of

Lobsters, dressed

Mackerel, boiled
Mutton cutlets and mashed potatoes
   Haunch of roast
   Saddle of roast
Mutton, shoulder of roast

Oysters, scalloped

Partridge
Pheasant
Pie, raised
Pig, sucking, roast or baked
Pigeon
Plum-pudding, Christmas, in mould

Rabbit, boiled
   Or fowl, curried
Raspberry cream
Rissoles

Salmon, boiled
Snipe
Soles, dish of filleted
Spinach and poached eggs
Strawberries, au naturel, in
    ornamental flower-pot

Tongue, cold boiled
Trifle
Turbot, or brill, boiled
Turkey, roast

Veal, fricandeau of
Vol-au-vent

Whiting, dish of, fried
Woodcock

"Strength, and honour are her clothing; and she shall rejoice in time to come. She openeth her mouth with wisdom; and in her tongue is the law of kindness. She looketh well to the ways of her household; and eateth not the bread of idleness. Her children arise up, and call her blessed; her husband also, and he praiseth her."—Proverbs, xxxi. 25-28.

I. AS WITH THE COMMANDER OF AN ARMY, or the leader of any enterprise, so is it with the mistress of a house. Her spirit will be seen through the whole establishment; and just in proportion as she performs her duties intelligently and thoroughly, so will her domestics follow in her path. Of all those acquirements, which more particularly belong to the feminine character, there are none which take a higher rank, in our estimation, than such as enter into a knowledge of household duties; for on these are perpetually dependent the happiness, comfort, and well-being of a family. In this opinion we are borne out by the author of "The Vicar of Wakefield," who says: "The modest virgin, the prudent wife, and the careful matron, are much more serviceable in life than petticoated philosophers, blustering heroines, or virago queens. She who makes her husband and her children happy, who reclaims the one from vice and trains up the other to virtue, is a much greater character than ladies described in romances, whose whole occupation is to murder mankind with shafts from their quiver, or their eyes."

2. PURSUING THIS PICTURE, we may add, that to be a good housewife does not necessarily imply an abandonment of proper pleasures or amusing recreation; and we think it the more necessary to express this, as the performance of the duties of a mistress may, to some minds, perhaps seem to be incompatible with the enjoyment of life. Let us, however, now proceed to describe some of those home qualities and virtues which are necessary to the proper management of a Household, and then point out the plan which may be the most profitably pursued for the daily regulation of its affairs.

3. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into good Household Management, as it is not only the parent of health, but of innumerable other advantages. Indeed, when a mistress is an early riser, it is almost certain that her house will be orderly and well-managed. On the contrary, if she remain in bed till a late hour, then the domestics, who, as we have before observed, invariably partake somewhat of their mistress's character, will surely become sluggards. To self-indulgence all are more or less disposed, and it is not to be expected that servants are freer from this fault than the heads of houses. The great Lord Chatham thus gave his advice in reference to this subject:—"I would have inscribed on the curtains of your bed, and the walls of your chamber, 'If you do not rise early, you can make progress in nothing.'"

4. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH, and must be studied both in regard to the person and the house, and all that it contains. Cold or tepid baths should be employed every morning, unless, on account of illness or other circumstances, they should be deemed objectionable. The bathing of children will be treated of under the head of "MANAGEMENT OF CHILDREN."

5. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household can prosper. Dr. Johnson says: "Frugality may be termed the daughter of Prudence, the sister of Temperance, and the parent of Liberty. He that is extravagant will quickly become poor, and poverty will enforce dependence and invite corruption." The necessity of practising economy should be evident to every one, whether in the possession of an income no more than sufficient for a family's requirements, or of a large fortune, which puts financial adversity out of the question. We must always remember that it is a great merit in housekeeping to manage a little well. "He is a good waggoner," says Bishop Hall, "that can turn in a little room. To live well in abundance is the praise of the estate, not of the person. I will study more how to give a good account of my little, than how to make it more." In this there is true wisdom, and it may be added, that those who can manage a little well, are most likely to succeed in their management of larger matters. Economy and frugality must never, however, be allowed to degenerate into parsimony and meanness.

6. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a mistress and her family. A gossiping acquaintance, who indulges in the scandal and ridicule of her neighbours, should be avoided as a pestilence. It is likewise all-necessary to beware, as Thomson sings,

                                 "The whisper'd tale,
  That, like the fabling Nile, no fountain knows;—
  Fair-laced Deceit, whose wily, conscious aye
  Ne'er looks direct; the tongue that licks the dust
  But, when it safely dares, as prompt to sting."

If the duties of a family do not sufficiently occupy the time of a mistress, society should be formed of such a kind as will tend to the mutual interchange of general and interesting information.

7. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at once, to every new-comer. There are ladies who uniformly smile at, and approve everything and everybody, and who possess neither the courage to reprehend vice, nor the generous warmth to defend virtue. The friendship of such persons is without attachment, and their love without affection or even preference. They imagine that every one who has any penetration is ill-natured, and look coldly on a discriminating judgment. It should be remembered, however, that this discernment does not always proceed from an uncharitable temper, but that those who possess a long experience and thorough knowledge of the world, scrutinize the conduct and dispositions of people before they trust themselves to the first fair appearances. Addison, who was not deficient in a knowledge of mankind, observes that "a friendship, which makes the least noise, is very often the most useful; for which reason, I should prefer a prudent friend to a zealous one." And Joanna Baillie tells us that

  "Friendship is no plant of hasty growth,
   Though planted in esteem's deep-fixed soil,
   The gradual culture of kind intercourse
   Must bring it to perfection."

8. HOSPITALITY IS A MOST EXCELLENT VIRTUE; but care must be taken that the love of company, for its own sake, does not become a prevailing passion; for then the habit is no longer hospitality, but dissipation. Reality and truthfulness in this, as in all other duties of life, are the points to be studied; for, as Washington Irving well says, "There is an emanation from the heart in genuine hospitality, which cannot be described, but is immediately felt, and puts the stranger at once at his ease." With respect to the continuance of friendships, however, it may be found necessary, in some cases, for a mistress to relinquish, on assuming the responsibility of a household, many of those commenced in the earlier part of her life. This will be the more requisite, if the number still retained be quite equal to her means and opportunities.

9. IN CONVERSATION, TRIFLING OCCURRENCES, such as small disappointments, petty annoyances, and other every-day incidents, should never be mentioned to your friends. The extreme injudiciousness of repeating these will be at once apparent, when we reflect on the unsatisfactory discussions which they too frequently occasion, and on the load of advice which they are the cause of being tendered, and which is, too often, of a kind neither to be useful nor agreeable. Greater events, whether of joy or sorrow, should be communicated to friends; and, on such occasions, their sympathy gratifies and comforts. If the mistress be a wife, never let an account of her husband's failings pass her lips; and in cultivating the power of conversation, she should keep the versified advice of Cowper continually in her memory, that it

  "Should flow like water after summer showers,
   Not as if raised by mere mechanic powers."

In reference to its style, Dr. Johnson, who was himself greatly distinguished for his colloquial abilities, says that "no style is more extensively acceptable than the narrative, because this does not carry an air of superiority over the rest of the company; and, therefore, is most likely to please them. For this purpose we should store our memory with short anecdotes and entertaining pieces of history. Almost every one listens with eagerness to extemporary history. Vanity often co-operates with curiosity; for he that is a hearer in one place wishes to qualify himself to be a principal speaker in some inferior company; and therefore more attention is given to narrations than anything else in conversation. It is true, indeed, that sallies of wit and quick replies are very pleasing in conversation; but they frequently tend to raise envy in some of the company: but the narrative way neither raises this, nor any other evil passion, but keeps all the company nearly upon an equality, and, if judiciously managed, will at once entertain and improve them all."

10. GOOD TEMPER SHOULD BE CULTIVATED by every mistress, as upon it the welfare of the household may be said to turn; indeed, its influence can hardly be over-estimated, as it has the effect of moulding the characters of those around her, and of acting most beneficially on the happiness of the domestic circle. Every head of a household should strive to be cheerful, and should never fail to show a deep interest in all that appertains to the well-being of those who claim the protection of her roof. Gentleness, not partial and temporary, but universal and regular, should pervade her conduct; for where such a spirit is habitually manifested, it not only delights her children, but makes her domestics attentive and respectful; her visitors are also pleased by it, and their happiness is increased.

11. ON THE IMPORTANT SUBJECT OF DRESS AND FASHION we cannot do better than quote an opinion from the eighth volume of the "Englishwoman's Domestic Magazine." The writer there says, "Let people write, talk, lecture, satirize, as they may, it cannot be denied that, whatever is the prevailing mode in attire, let it intrinsically be ever so absurd, it will never look as ridiculous as another, or as any other, which, however convenient, comfortable, or even becoming, is totally opposite in style to that generally worn."

12. IN PURCHASING ARTICLES OF WEARING APPAREL, whether it be a silk dress, a bonnet, shawl, or riband, it is well for the buyer to consider three things: I. That it be not too expensive for her purse. II. That its colour harmonize with her complexion, and its size and pattern with her figure. III. That its tint allow of its being worn with the other garments she possesses. The quaint Fuller observes, that the good wife is none of our dainty dames, who love to appear in a variety of suits every day new, as if a gown, like a stratagem in war, were to be used but once. But our good wife sets up a sail according to the keel of her husband's estate; and, if of high parentage, she doth not so remember what she was by birth, that she forgets what she is by match.

To Brunettes, or those ladies having dark complexions, silks of a grave hue are adapted. For Blondes, or those having fair complexions, lighter colours are preferable, as the richer, deeper hues are too overpowering for the latter. The colours which go best together are green with violet; gold-colour with dark crimson or lilac; pale blue with scarlet; pink with black or white; and gray with scarlet or pink. A cold colour generally requires a warm tint to give life to it. Gray and pale blue, for instance, do not combine well, both being cold colours.

13. THE DRESS OF THE MISTRESS should always be adapted to her circumstances, and be varied with different occasions. Thus, at breakfast she should be attired in a very neat and simple manner, wearing no ornaments. If this dress should decidedly pertain only to the breakfast-hour, and be specially suited for such domestic occupations as usually follow that meal, then it would be well to exchange it before the time for receiving visitors, if the mistress be in the habit of doing so. It is still to be remembered, however, that, in changing the dress, jewellery and ornaments are not to be worn until the full dress for dinner is assumed. Further information and hints on the subject of the toilet will appear under the department of the "LADY'S-MAID."

    The advice of Polonius to his son Laertes, in Shakspeare's
    tragedy of "Hamlet," is most excellent; and although given to
    one of the male sex, will equally apply to a "fayre ladye:"—

  "Costly thy habit as thy purse can buy,
   But not express'd in fancy; rich, not gaudy;
   For the apparel oft proclaims the man."

14. CHARITY AND BENEVOLENCE ARE DUTIES which a mistress owes to herself as well as to her fellow-creatures; and there is scarcely any income so small, but something may be spared from it, even if it be but "the widow's mite." It is to be always remembered, however, that it is the spirit of charity which imparts to the gift a value far beyond its actual amount, and is by far its better part.

  True Charity, a plant divinely nursed,
  Fed by the love from which it rose at first,
  Thrives against hope, and, in the rudest scene,
  Storms but enliven its unfading green;
  Exub'rant is the shadow it supplies,
  Its fruit on earth, its growth above the skies.

Visiting the houses of the poor is the only practical way really to understand the actual state of each family; and although there may be difficulties in following out this plan in the metropolis and other large cities, yet in country towns and rural districts these objections do not obtain. Great advantages may result from visits paid to the poor; for there being, unfortunately, much ignorance, generally, amongst them with respect to all household knowledge, there will be opportunities for advising and instructing them, in a pleasant and unobtrusive manner, in cleanliness, industry, cookery, and good management.

15. IN MARKETING, THAT THE BEST ARTICLES ARE THE CHEAPEST, may be laid down as a rule; and it is desirable, unless an experienced and confidential housekeeper be kept, that the mistress should herself purchase all provisions and stores needed for the house. If the mistress be a young wife, and not accustomed to order "things for the house," a little practice and experience will soon teach her who are the best tradespeople to deal with, and what are the best provisions to buy. Under each particular head of FISH, MEAT, POULTRY, GAME, &c., will be described the proper means of ascertaining the quality of these comestibles.

16. A HOUSEKEEPING ACCOUNT-BOOK should invariably be kept, and kept punctually and precisely. The plan for keeping household accounts, which we should recommend, would be to make an entry, that is, write down into a daily diary every amount paid on that particular day, be it ever so small; then, at the end of the month, let these various payments be ranged under their specific heads of Butcher, Baker, &c.; and thus will be seen the proportions paid to each tradesman, and any one month's expenses may be contrasted with another. The housekeeping accounts should be balanced not less than once a month; so that you may see that the money you have in hand tallies with your account of it in your diary. Judge Haliburton never wrote truer words than when he said, "No man is rich whose expenditure exceeds his means, and no one is poor whose incomings exceed his outgoings."

When, in a large establishment, a housekeeper is kept, it will be advisable for the mistress to examine her accounts regularly. Then any increase of expenditure which may be apparent, can easily be explained, and the housekeeper will have the satisfaction of knowing whether her efforts to manage her department well and economically, have been successful.

17. ENGAGING DOMESTICS is one of those duties in which the judgment of the mistress must be keenly exercised. There are some respectable registry-offices, where good servants may sometimes be hired; but the plan rather to be recommended is, for the mistress to make inquiry amongst her circle of friends and acquaintances, and her tradespeople. The latter generally know those in their neighbourhood, who are wanting situations, and will communicate with them, when a personal interview with some of them will enable the mistress to form some idea of the characters of the applicants, and to suit herself accordingly.

We would here point out an error—and a grave one it is—into which some mistresses fall. They do not, when engaging a servant, expressly tell her all the duties which she will be expected to perform. This is an act of omission severely to be reprehended. Every portion of work which the maid will have to do, should be plainly stated by the mistress, and understood by the servant. If this plan is not carefully adhered to, domestic contention is almost certain to ensue, and this may not be easily settled; so that a change of servants, which is so much to be deprecated, is continually occurring.

18. IN OBTAINING A SERVANT'S CHARACTER, it is not well to be guided by a written one from some unknown quarter; but it is better to have an interview, if at all possible, with the former mistress. By this means you will be assisted in your decision of the suitableness of the servant for your place, from the appearance of the lady and the state of her house. Negligence and want of cleanliness in her and her household generally, will naturally lead you to the conclusion, that her servant has suffered from the influence of the bad example.

The proper course to pursue in order to obtain a personal interview with the lady is this:—The servant in search of the situation must be desired to see her former mistress, and ask her to be kind enough to appoint a time, convenient to herself, when you may call on her; this proper observance of courtesy being necessary to prevent any unseasonable intrusion on the part of a stranger. Your first questions should be relative to the honesty and general morality of her former servant; and if no objection is stated in that respect, her other qualifications are then to be ascertained. Inquiries should be very minute, so that you may avoid disappointment and trouble, by knowing the weak points of your domestic.

19. THE TREATMENT OF SERVANTS is of the highest possible moment, as well to the mistress as to the domestics themselves. On the head of the house the latter will naturally fix their attention; and if they perceive that the mistress's conduct is regulated by high and correct principles, they will not fail to respect her. If, also, a benevolent desire is shown to promote their comfort, at the same time that a steady performance of their duty is exacted, then their respect will not be unmingled with affection, and they will be still more solicitous to continue to deserve her favour.

20. IN GIVING A CHARACTER, it is scarcely necessary to say that the mistress should be guided by a sense of strict justice. It is not fair for one lady to recommend to another, a servant she would not keep herself. The benefit, too, to the servant herself is of small advantage; for the failings which she possesses will increase if suffered to be indulged with impunity. It is hardly necessary to remark, on the other hand, that no angry feelings on the part of a mistress towards her late servant, should ever be allowed, in the slightest degree, to influence her, so far as to induce her to disparage her maid's character.

21. THE FOLLOWING TABLE OF THE AVERAGE YEARLY WAGES paid to domestics, with the various members of the household placed in the order in which they are usually ranked, will serve as a guide to regulate the expenditure of an establishment:—

                      When not found in When found in
                          Livery. Livery.

  The House Steward From £10 to £80 —
  The Valet " 25 to 50 From £20 to £30
  The Butler " 25 to 50 —
  The Cook " 20 to 40 —
  The Gardener " 20 to 40 —
  The Footman " 20 to 40 " 15 to 25
  The Under Butler " 15 to 30 " 15 to 25
  The Coachman — " 20 to 35
  The Groom " 15 to 30 " 12 to 20
  The Under Footman — " 12 to 20
  The Page or Footboy " 8 to 18 " 6 to 14
  The Stableboy " 6 to 12 —

                    When no extra When an extra
                 allowance is made for allowance is made for
                  Tea, Sugar, and Beer. Tea, Sugar, and Beer.

  The Housekeeper From £20 to £15 From £18 to £40
  The Lady's-maid " 12 to 25 " 10 to 20
  The Head Nurse " 15 to 30 " 13 to 26
  The Cook " 11 to 30 " 12 to 26
  The Upper Housemaid " 12 to 20 " 10 to 17
  The Upper Laundry-maid " 12 to 18 " 10 to 15
  The Maid-of-all-work " 9 to 14 " 7-1/2 to 11
  The Under Housemaid " 8 to 12 " 6-1/2 to 10
  The Still-room Maid " 9 to 14 " 8 to 13
  The Nursemaid " 8 to 12 " 5 to 10
  The Under Laundry-maid " 9 to 11 " 8 to 12
  The Kitchen-maid " 9 to 14 " 8 to 12
  The Scullery-maid " 5 to 9 " 4 to 8

These quotations of wages are those usually given in or near the metropolis; but, of course, there are many circumstances connected with locality, and also having reference to the long service on the one hand, or the inexperience on the other, of domestics, which may render the wages still higher or lower than those named above. All the domestics mentioned in the above table would enter into the establishment of a wealthy nobleman. The number of servants, of course, would become smaller in proportion to the lesser size of the establishment; and we may here enumerate a scale of servants suited to various incomes, commencing with—

  About £1,000 a year—A cook, upper housemaid, nursemaid, under
                housemaid,
       and a man servant.
  About £750 a year—A cook, housemaid, nursemaid, and footboy.
  About £500 a year—A cook, housemaid, and nursemaid.
  About £300 a year—A maid-of-all-work and nursemaid.
  About £200 or £150 a year—A maid-of-all-work (and girl occasionally).

22. HAVING THUS INDICATED some of the more general duties of the mistress, relative to the moral government of her household, we will now give a few specific instructions on matters having a more practical relation to the position which she is supposed to occupy in the eye of the world. To do this the more clearly, we will begin with her earliest duties, and take her completely through the occupations of a day.

23. HAVING RISEN EARLY, as we have already advised (see 3), and having given due attention to the bath, and made a careful toilet, it will be well at once to see that the children have received their proper ablutions, and are in every way clean and comfortable. The first meal of the day, breakfast, will then be served, at which all the family should be punctually present, unless illness, or other circumstances, prevent.

24. AFTER BREAKFAST IS OVER, it will be well for the mistress to make a round of the kitchen and other offices, to see that all are in order, and that the morning's work has been properly performed by the various domestics. The orders for the day should then be given, and any questions which the domestics desire to ask, respecting their several departments, should be answered, and any special articles they may require, handed to them from the store-closet.

In those establishments where there is a housekeeper, it will not be so necessary for the mistress, personally, to perform the above-named duties.

25. AFTER THIS GENERAL SUPERINTENDENCE of her servants, the mistress, if a mother of a young family, may devote herself to the instruction of some of its younger members, or to the examination of the state of their wardrobe, leaving the later portion of the morning for reading, or for some amusing recreation. "Recreation," says Bishop Hall, "is intended to the mind as whetting is to the scythe, to sharpen the edge of it, which would otherwise grow dull and blunt. He, therefore, that spends his whole time in recreation is ever whetting, never mowing; his grass may grow and his steed starve; as, contrarily, he that always toils and never recreates, is ever mowing, never whetting, labouring much to little purpose. As good no scythe as no edge. Then only doth the work go forward, when the scythe is so seasonably and moderately whetted that it may cut, and so cut, that it may have the help of sharpening."

Unless the means of the mistress be very circumscribed, and she be obliged to devote a great deal of her time to the making of her children's clothes, and other economical pursuits, it is right that she should give some time to the pleasures of literature, the innocent delights of the garden, and to the improvement of any special abilities for music, painting, and other elegant arts, which she may, happily, possess.

26. THESE DUTIES AND PLEASURES BEING PERFORMED AND ENJOYED, the hour of luncheon will have arrived. This is a very necessary meal between an early breakfast and a late dinner, as a healthy person, with good exercise, should have a fresh supply of food once in four hours. It should be a light meal; but its solidity must, of course, be, in some degree, proportionate to the time it is intended to enable you to wait for your dinner, and the amount of exercise you take in the mean time. At this time, also, the servants' dinner will be served.

In those establishments where an early dinner is served, that will, of course, take the place of the luncheon. In many houses, where a nursery dinner is provided for the children and about one o'clock, the mistress and the elder portion of the family make their luncheon at the same time from the same joint, or whatever may be provided. A mistress will arrange, according to circumstances, the serving of the meal; but the more usual plan is for the lady of the house to have the joint brought to her table, and afterwards carried to the nursery.

27. AFTER LUNCHEON, MORNING CALLS AND VISITS may be made and received. These may be divided under three heads: those of ceremony, friendship, and congratulation or condolence. Visits of ceremony, or courtesy, which occasionally merge into those of friendship, are to be paid under various circumstances. Thus, they are uniformly required after dining at a friend's house, or after a ball, picnic, or any other party. These visits should be short, a stay of from fifteen to twenty minutes being quite sufficient. A lady paying a visit may remove her boa or neckerchief; but neither her shawl nor bonnet.

When other visitors are announced, it is well to retire as soon as possible, taking care to let it appear that their arrival is not the cause. When they are quietly seated, and the bustle of their entrance is over, rise from your chair, taking a kind leave of the hostess, and bowing politely to the guests. Should you call at an inconvenient time, not having ascertained the luncheon hour, or from any other inadvertence, retire as soon as possible, without, however, showing that you feel yourself an intruder. It is not difficult for any well-bred or even good-tempered person, to know what to say on such an occasion, and, on politely withdrawing, a promise can be made to call again, if the lady you have called on, appear really disappointed.

28. IN PAYING VISITS OF FRIENDSHIP, it will not be so necessary to be guided by etiquette as in paying visits of ceremony; and if a lady be pressed by her friend to remove her shawl and bonnet, it can be done if it will not interfere with her subsequent arrangements. It is, however, requisite to call at suitable times, and to avoid staying too long, if your friend is engaged. The courtesies of society should ever be maintained, even in the domestic circle, and amongst the nearest friends. During these visits, the manners should be easy and cheerful, and the subjects of conversation such as may be readily terminated. Serious discussions or arguments are to be altogether avoided, and there is much danger and impropriety in expressing opinions of those persons and characters with whom, perhaps, there is but a slight acquaintance. (See 6, 7, and 9.)

It is not advisable, at any time, to take favourite dogs into another lady's drawing-room, for many persons have an absolute dislike to such animals; and besides this, there is always a chance of a breakage of some article occurring, through their leaping and bounding here and there, sometimes very much to the fear and annoyance of the hostess. Her children, also, unless they are particularly well-trained and orderly, and she is on exceedingly friendly terms with the hostess, should not accompany a lady in making morning calls. Where a lady, however, pays her visits in a carriage, the children can be taken in the vehicle, and remain in it until the visit is over.

29. FOR MORNING CALLS, it is well to be neatly attired; for a costume very different to that you generally wear, or anything approaching an evening dress, will be very much out of place. As a general rule, it may be said, both in reference to this and all other occasions, it is better to be under-dressed than over-dressed.

A strict account should be kept of ceremonial visits, and notice how soon your visits have been returned. An opinion may thus be formed as to whether your frequent visits are, or are not, desirable. There are, naturally, instances when the circumstances of old age or ill health will preclude any return of a call; but when this is the case, it must not interrupt the discharge of the duty.

30. IN PAYING VISITS OF CONDOLENCE, it is to be remembered that they should be paid within a week after the event which occasions them. If the acquaintance, however, is but slight, then immediately after the family has appeared at public worship. A lady should send in her card, and if her friends be able to receive her, the visitor's manner and conversation should be subdued and in harmony with the character of her visit. Courtesy would dictate that a mourning card should be used, and that visitors, in paying condoling visits, should be dressed in black, either silk or plain-coloured apparel. Sympathy with the affliction of the family, is thus expressed, and these attentions are, in such cases, pleasing and soothing.

In all these visits, if your acquaintance or friend be not at home, a card should be left. If in a carriage, the servant will answer your inquiry and receive your card; if paying your visits on foot, give your card to the servant in the hall, but leave to go in and rest should on no account be asked. The form of words, "Not at home," may be understood in different senses; but the only courteous way is to receive them as being perfectly true. You may imagine that the lady of the house is really at home, and that she would make an exception in your favour, or you may think that your acquaintance is not desired; but, in either case, not the slightest word is to escape you, which would suggest, on your part, such an impression.

31. IN RECEIVING MORNING CALLS, the foregoing description of the etiquette to be observed in paying them, will be of considerable service. It is to be added, however, that the occupations of drawing, music, or reading should be suspended on the entrance of morning visitors. If a lady, however, be engaged with light needlework, and none other is appropriate in the drawing-room, it may not be, under some circumstances, inconsistent with good breeding to quietly continue it during conversation, particularly if the visit be protracted, or the visitors be gentlemen.

Formerly the custom was to accompany all visitors quitting the house to the door, and there take leave of them; but modern society, which has thrown off a great deal of this kind of ceremony, now merely requires that the lady of the house should rise from her seat, shake hands, or courtesy, in accordance with the intimacy she has with her guests, and ring the bell to summon the servant to attend them and open the door. In making a first call, either upon a newly-married couple, or persons newly arrived in the neighbourhood, a lady should leave her husband's card together with her own, at the same time, stating that the profession or business in which he is engaged has prevented him from having the pleasure of paying the visit, with her. It is a custom with many ladies, when on the eve of an absence from their neighbourhood, to leave or send their own and husband's cards, with the letters P. P. C. in the right-hand corner. These letters are the initials of the French words, "Pour prendre congé," meaning, "To take leave."

32. THE MORNING CALLS BEING PAID OR RECEIVED, and their etiquette properly attended to, the next great event of the day in most establishments is "The Dinner;" and we only propose here to make a few general remarks on this important topic, as, in future pages, the whole "Art of Dining" will be thoroughly considered, with reference to its economy, comfort, and enjoyment.

33. IN GIVING OR ACCEPTING AN INVITATION FOR DINNER, the following is the form of words generally made use of. They, however, can be varied in proportion to the intimacy or position of the hosts and guests:—

  Mr. and Mrs. A—— present their compliments to Mr. and Mrs. B——,
  and request the honour, [or hope to have the pleasure] of their
                company
  to dinner on Wednesday, the 6th of December next.

  A—— STREET,
  November 13th, 1859. R. S. V. P.

The letters in the corner imply "Répondez, s'il vous plaît;" meaning, "an answer will oblige." The reply, accepting the invitation, is couched in the following terms:—

Mr. and Mrs. B—— present their compliments to Mr. and Mrs. A—-, and will do themselves the honour of, [or will have much pleasure in] accepting their kind invitation to dinner on the 6th of December next.

B—— SQUARE, November 18th, 1859.

Cards, or invitations for a dinner-party, should be issued a fortnight or three weeks (sometimes even a month) beforehand, and care should be taken by the hostess, in the selection of the invited guests, that they should be suited to each other. Much also of the pleasure of a dinner-party will depend on the arrangement of the guests at table, so as to form a due admixture of talkers and listeners, the grave and the gay. If an invitation to dinner is accepted, the guests should be punctual, and the mistress ready in her drawing-room to receive them. At some periods it has been considered fashionable to come late to dinner, but lately nous avons changé tout cela.

34. THE HALF-HOUR BEFORE DINNER has always been considered as the great ordeal through which the mistress, in giving a dinner-party, will either pass with flying colours, or, lose many of her laurels. The anxiety to receive her guests,—her hope that all will be present in due time,—her trust in the skill of her cook, and the attention of the other domestics, all tend to make these few minutes a trying time. The mistress, however, must display no kind of agitation, but show her tact in suggesting light and cheerful subjects of conversation, which will be much aided by the introduction of any particular new book, curiosity of art, or article of vertu, which may pleasantly engage the attention of the company. "Waiting for Dinner," however, is a trying time, and there are few who have not felt—

 "How sad it is to sit and pine,
  The long half-hour before we dine!
  Upon our watches oft to look,
  Then wonder at the clock and cook,
         * * * * *
 "And strive to laugh in spite of Fate!
  But laughter forced soon quits the room,
  And leaves it in its former gloom.
  But lo! the dinner now appears,
  The object of our hopes and fears,
                The end of all our pain!"

In giving an entertainment of this kind, the mistress should remember that it is her duty to make her guests feel happy, comfortable, and quite at their ease; and the guests should also consider that they have come to the house of their hostess to be happy. Thus an opportunity is given to all for innocent enjoyment and intellectual improvement, when also acquaintances may be formed that may prove invaluable through life, and information gained that will enlarge the mind. Many celebrated men and women have been great talkers; and, amongst others, the genial Sir Walter Scott, who spoke freely to every one, and a favourite remark of whom it was, that he never did so without learning something he didn't know before.

35. DINNER BEING ANNOUNCED, the host offers his arm to, and places on his right hand at the dinner-table, the lady to whom he desires to pay most respect, either on account of her age, position, or from her being the greatest stranger in the party. If this lady be married and her husband present, the latter takes the hostess to her place at table, and seats himself at her right hand. The rest of the company follow in couples, as specified by the master and mistress of the house, arranging the party according to their rank and other circumstances which may be known to the host and hostess.

It will be found of great assistance to the placing of a party at the dinner-table, to have the names of the guests neatly (and correctly) written on small cards, and placed at that part of the table where it is desired they should sit. With respect to the number of guests, it has often been said, that a private dinner-party should consist of not less than the number of the Graces, or more than that of the Muses. A party of ten or twelve is, perhaps, in a general way, sufficient to enjoy themselves and be enjoyed. White kid gloves are worn by ladies at dinner-parties, but should be taken off before the business of dining commences.

36. THE GUESTS BEING SEATED AT THE DINNER-TABLE, the lady begins to help the soup, which is handed round, commencing with the gentleman on her right and on her left, and continuing in the same order till all are served. It is generally established as a rule, not to ask for soup or fish twice, as, in so doing, part of the company may be kept waiting too long for the second course, when, perhaps, a little revenge is taken by looking at the awkward consumer of a second portion. This rule, however, may, under various circumstances, not be considered as binding.

It is not usual, where taking wine is en règle, for a gentleman to ask a lady to take wine until the fish or soup is finished, and then the gentleman honoured by sitting on the right of the hostess, may politely inquire if she will do him the honour of taking wine with him. This will act as a signal to the rest of the company, the gentleman of the house most probably requesting the same pleasure of the ladies at his right and left. At many tables, however, the custom or fashion of drinking wine in this manner, is abolished, and the servant fills the glasses of the guests with the various wines suited to the course which is in progress.

37. WHEN DINNER IS FINISHED, THE DESSERT is placed on the table, accompanied with finger-glasses. It is the custom of some gentlemen to wet a corner of the napkin; but the hostess, whose behaviour will set the tone to all the ladies present, will merely wet the tips of her fingers, which will serve all the purposes required. The French and other continentals have a habit of gargling the mouth; but it is a custom which no English gentlewoman should, in the slightest degree, imitate.

38. WHEN FRUIT HAS BEEN TAKEN, and a glass or two of wine passed round, the time will have arrived when the hostess will rise, and thus give the signal for the ladies to leave the gentlemen, and retire to the drawing-room. The gentlemen of the party will rise at the same time, and he who is nearest the door, will open it for the ladies, all remaining courteously standing until the last lady has withdrawn. Dr. Johnson has a curious paragraph on the effects of a dinner on men. "Before dinner," he says, "men meet with great inequality of understanding; and those who are conscious of their inferiority have the modesty not to talk. When they have drunk wine, every man feels himself happy, and loses that modesty, and grows impudent and vociferous; but he is not improved, he is only not sensible of his defects." This is rather severe, but there may be truth in it.

In former times, when the bottle circulated freely amongst the guests, it was necessary for the ladies to retire earlier than they do at present, for the gentlemen of the company soon became unfit to conduct themselves with that decorum which is essential in the presence of ladies. Thanks, however, to the improvements in modern society, and the high example shown to the nation by its most illustrious personages, temperance is, in these happy days, a striking feature in the character of a gentleman. Delicacy of conduct towards the female sex has increased with the esteem in which they are now universally held, and thus, the very early withdrawing of the ladies from the dining-room is to be deprecated. A lull in the conversation will seasonably indicate the moment for the ladies' departure.

39. AFTER-DINNER INVITATIONS MAY BE GIVEN; by which we wish to be understood, invitations for the evening. The time of the arrival of these visitors will vary according to their engagements, or sometimes will be varied in obedience to the caprices of fashion. Guests invited for the evening are, however, generally considered at liberty to arrive whenever it will best suit themselves,—usually between nine and twelve, unless earlier hours are specifically named. By this arrangement, many fashionable people and others, who have numerous engagements to fulfil, often contrive to make their appearance at two or three parties in the course of one evening.

40. THE ETIQUETTE OF THE DINNER-PARTY TABLE being disposed of, let us now enter slightly into that of an evening party or ball. The invitations issued and accepted for either of these, will be written in the same style as those already described for a dinner-party. They should be sent out at least three weeks before the day fixed for the event, and should be replied to within a week of their receipt. By attending to these courtesies, the guests will have time to consider their engagements and prepare their dresses, and the hostess will, also, know what will be the number of her party.

If the entertainment is to be simply an evening party, this must be specified on the card or note of invitation. Short or verbal invitations, except where persons are exceedingly intimate, or are very near relations, are very far from proper, although, of course, in this respect and in many other respects, very much always depends on the manner in which the invitation is given. True politeness, however, should be studied even amongst the nearest friends and relations; for the mechanical forms of good breeding are of great consequence, and too much familiarity may have, for its effect, the destruction of friendship.

41. AS THE LADIES AND GENTLEMEN ARRIVE, each should be shown to a room exclusively provided for their reception; and in that set apart for the ladies, attendants should be in waiting to assist in uncloaking, and helping to arrange the hair and toilet of those who require it. It will be found convenient, in those cases where the number of guests is large, to provide numbered tickets, so that they can be attached to the cloaks and shawls of each lady, a duplicate of which should be handed to the guest. Coffee is sometimes provided in this, or an ante-room, for those who would like to partake of it.

42. AS THE VISITORS ARE ANNOUNCED BY THE SERVANT, it is not necessary for the lady of the house to advance each time towards the door, but merely to rise from her seat to receive their courtesies and congratulations. If, indeed, the hostess wishes to show particular favour to some peculiarly honoured guests, she may introduce them to others, whose acquaintance she may imagine will be especially suitable and agreeable. It is very often the practice of the master of the house to introduce one gentleman to another, but occasionally the lady performs this office; when it will, of course, be polite for the persons thus introduced to take their seats together for the time being.

The custom of non-introduction is very much in vogue in many houses, and guests are thus left to discover for themselves the position and qualities of the people around them. The servant, indeed, calls out the names of all the visitors as they arrive, but, in many instances, mispronounces them; so that it will not be well to follow this information, as if it were an unerring guide. In our opinion, it is a cheerless and depressing custom, although, in thus speaking, we do not allude to the large assemblies of the aristocracy, but to the smaller parties of the middle classes.

43. A SEPARATE ROOM OR CONVENIENT BUFFET should be appropriated for refreshments, and to which the dancers may retire; and cakes and biscuits, with wine negus, lemonade, and ices, handed round. A supper is also mostly provided at the private parties of the middle classes; and this requires, on the part of the hostess, a great deal of attention and supervision. It usually takes place between the first and second parts of the programme of the dances, of which there should be several prettily written or printed copies distributed about the ball-room.

In private parties, a lady is not to refuse the invitation of a gentleman to dance, unless she be previously engaged. The hostess must be supposed to have asked to her house only those persons whom she knows to be perfectly respectable and of unblemished character, as well as pretty equal in position; and thus, to decline the offer of any gentleman present, would be a tacit reflection on the master and mistress of the house. It may be mentioned here, more especially for the young who will read this book, that introductions at balls or evening parties, cease with the occasion that calls them forth, no introduction, at these times, giving a gentleman a right to address, afterwards, a lady. She is, consequently, free, next morning, to pass her partner at a ball of the previous evening without the slightest recognition.

44. THE BALL IS GENERALLY OPENED, that is, the first place in the first quadrille is occupied, by the lady of the house. When anything prevents this, the host will usually lead off the dance with the lady who is either the highest in rank, or the greatest stranger. It will be well for the hostess, even if she be very partial to the amusement, and a graceful dancer, not to participate in it to any great extent, lest her lady guests should have occasion to complain of her monopoly of the gentlemen, and other causes of neglect. A few dances will suffice to show her interest in the entertainment, without unduly trenching on the attention due to her guests. In all its parts a ball should be perfect,—

  "The music, and the banquet, and the wine;
  The garlands, the rose-odours, and the flowers."

The hostess or host, during the progress of a ball, will courteously accost and chat with their friends, and take care that the ladies are furnished with seats, and that those who wish to dance are provided with partners. A gentle hint from the hostess, conveyed in a quiet ladylike manner, that certain ladies have remained unengaged during several dances, is sure not to be neglected by any gentleman. Thus will be studied the comfort and enjoyment of the guests, and no lady, in leaving the house, will be able to feel the chagrin and disappointment of not having been invited to "stand up" in a dance during the whole of the evening.

45. WHEN ANY OF THE CARRIAGES OF THE GUESTS ARE ANNOUNCED, or the time for their departure arrived, they should make a slight intimation to the hostess, without, however, exciting any observation, that they are about to depart. If this cannot be done, however, without creating too much bustle, it will be better for the visitors to retire quietly without taking their leave. During the course of the week, the hostess will expect to receive from every guest a call, where it is possible, or cards expressing the gratification experienced from her entertainment. This attention is due to every lady for the pains and trouble she has been at, and tends to promote social, kindly feelings.

46. HAVING THUS DISCOURSED of parties of pleasure, it will be an interesting change to return to the more domestic business of the house, although all the details we have been giving of dinner-parties, balls, and the like, appertain to the department of the mistress. Without a knowledge of the etiquette to be observed on these occasions, a mistress would be unable to enjoy and appreciate those friendly pleasant meetings which give, as it were, a fillip to life, and make the quiet happy home of an English gentlewoman appear the more delightful and enjoyable. In their proper places, all that is necessary to be known respecting the dishes and appearance of the breakfast, dinner, tea, and supper tables, will be set forth in this work.

47. A FAMILY DINNER AT HOME, compared with either giving or going to a dinner-party, is, of course, of much more frequent occurrence, and many will say, of much greater importance. Both, however, have to be considered with a view to their nicety and enjoyment; and the latter more particularly with reference to economy. These points will be especially noted in the following pages on "Household Cookery." Here we will only say, that for both mistress and servants, as well in large as small households, it will be found, by far, the better plan, to cook and serve the dinner, and to lay the tablecloth and the sideboard, with the same cleanliness, neatness, and scrupulous exactness, whether it be for the mistress herself alone, a small family, or for "company." If this rule be strictly adhered to, all will find themselves increase in managing skill; whilst a knowledge of their daily duties will become familiar, and enable them to meet difficult occasions with ease, and overcome any amount of obstacles.

48. OF THE MANNER OF PASSING EVENINGS AT HOME, there is none pleasanter than in such recreative enjoyments as those which relax the mind from its severer duties, whilst they stimulate it with a gentle delight. Where there are young people forming a part of the evening circle, interesting and agreeable pastime should especially be promoted. It is of incalculable benefit to them that their homes should possess all the attractions of healthful amusement, comfort, and happiness; for if they do not find pleasure there, they will seek it elsewhere. It ought, therefore, to enter into the domestic policy of every parent, to make her children feel that home is the happiest place in the world; that to imbue them with this delicious home-feeling is one of the choicest gifts a parent can bestow.

Light or fancy needlework often forms a portion of the evening's recreation for the ladies of the household, and this may be varied by an occasional game at chess or backgammon. It has often been remarked, too, that nothing is more delightful to the feminine members of a family, than the reading aloud of some good standard work or amusing publication. A knowledge of polite literature may be thus obtained by the whole family, especially if the reader is able and willing to explain the more difficult passages of the book, and expatiate on the wisdom and beauties it may contain. This plan, in a great measure, realizes the advice of Lord Bacon, who says, "Read not to contradict and refute, nor to believe and take for granted, nor to find talk and discourse, but to weigh and consider."

49. IN RETIRING FOR THE NIGHT, it is well to remember that early rising is almost impossible, if late going to bed be the order, or rather disorder, of the house. The younger members of a family should go early and at regular hours to their beds, and the domestics as soon as possible after a reasonably appointed hour. Either the master or the mistress of a house should, after all have gone to their separate rooms, see that all is right with respect to the lights and fires below; and no servants should, on any account, be allowed to remain up after the heads of the house have retired.

50. HAVING THUS GONE FROM EARLY RISING TO EARLY RETIRING, there remain only now to be considered a few special positions respecting which the mistress of the house will be glad to receive some specific information.

51. WHEN A MISTRESS TAKES A HOUSE in a new locality, it will be etiquette for her to wait until the older inhabitants of the neighbourhood call upon her; thus evincing a desire, on their part, to become acquainted with the new comer. It may be, that the mistress will desire an intimate acquaintance with but few of her neighbours; but it is to be specially borne in mind that all visits, whether of ceremony, friendship, or condolence, should be punctiliously returned.

52. YOU MAY PERHAPS HAVE BEEN FAVOURED with letters of introduction from some of your friends, to persons living in the neighbourhood to which you have just come. In this case inclose the letter of introduction in an envelope with your card. Then, if the person, to whom it is addressed, calls in the course of a few days, the visit should be returned by you within the week, if possible. Any breach of etiquette, in this respect, will not readily be excused.

In the event of your being invited to dinner under the above circumstances, nothing but necessity should prevent you from accepting the invitation. If, however, there is some distinct reason why you cannot accept, let it be stated frankly and plainly, for politeness and truthfulness should be ever allied. An opportunity should, also, be taken to call in the course of a day or two, in order to politely express your regret and disappointment at not having been able to avail yourself of their kindness.

53. IN GIVING A LETTER OF INTRODUCTION, it should always be handed to your friend, unsealed. Courtesy dictates this, as the person whom you are introducing would, perhaps, wish to know in what manner he or she was spoken of. Should you receive a letter from a friend, introducing to you any person known to and esteemed by the writer, the letter should be immediately acknowledged, and your willingness expressed to do all in your power to carry out his or her wishes.

54. SUCH ARE THE ONEROUS DUTIES which enter into the position of the mistress of a house, and such are, happily, with a slight but continued attention, of by no means difficult performance. She ought always to remember that she is the first and the last, the Alpha and the Omega in the government of her establishment; and that it is by her conduct that its whole internal policy is regulated. She is, therefore, a person of far more importance in a community than she usually thinks she is. On her pattern her daughters model themselves; by her counsels they are directed; through her virtues all are honoured;—"her children rise up and call her blessed; her husband, also, and he praiseth her." Therefore, let each mistress always remember her responsible position, never approving a mean action, nor speaking an unrefined word. Let her conduct be such that her inferiors may respect her, and such as an honourable and right-minded man may look for in his wife and the mother of his children. Let her think of the many compliments and the sincere homage that have been paid to her sex by the greatest philosophers and writers, both in ancient and modern times. Let her not forget that she has to show herself worthy of Campbell's compliment when he said,—

  "The world was sad! the garden was a wild!
   And man the hermit sigh'd, till woman smiled."

Let her prove herself, then, the happy companion of man, and able to take unto herself the praises of the pious prelate, Jeremy Taylor, who says,—"A good wife is Heaven's last best gift to man,—his angel and minister of graces innumerable,—his gem of many virtues,—his casket of jewels—her voice is sweet music—her smiles his brightest day;—her kiss, the guardian of his innocence;—her arms, the pale of his safety, the balm of his health, the balsam of his life;—her industry, his surest wealth;—her economy, his safest steward;—her lips, his faithful counsellors;—her bosom, the softest pillow of his cares; and her prayers, the ablest advocates of Heaven's blessings on his head."

Cherishing, then, in her breast the respected utterances of the good and the great, let the mistress of every house rise to the responsibility of its management; so that, in doing her duty to all around her, she may receive the genuine reward of respect, love, and affection!

Note.—Many mistresses have experienced the horrors of house-hunting, and it is well known that "three removes are as good (or bad, rather) as a fire." Nevertheless, it being quite evident that we must, in these days at least, live in houses, and are sometimes obliged to change our residences, it is well to consider some of the conditions which will add to, or diminish, the convenience and comfort of our homes.

Although the choice of a house must be dependent on so many different circumstances with different people, that to give any specific directions on this head would be impossible and useless; yet it will be advantageous, perhaps, to many, if we point out some of those general features as to locality, soil, aspect, &c., to which the attention of all house-takers should be carefully directed.

Regarding the locality, we may say, speaking now more particularly of a town house, that it is very important to the health and comfort of a family, that the neighbourhood of all factories of any kind, producing unwholesome effluvia or smells, should be strictly avoided. Neither is it well to take a house in the immediate vicinity of where a noisy trade is carried on, as it is unpleasant to the feelings, and tends to increase any existing irritation of the system.

Referring to soils; it is held as a rule, that a gravel soil is superior to any other, as the rain drains through it very quickly, and it is consequently drier and less damp than clay, upon which water rests a far longer time. A clay country, too, is not so pleasant for walking exercise as one in which gravel predominates.

The aspect of the house should be well considered, and it should be borne in mind that the more sunlight that comes into the house, the healthier is the habitation. The close, fetid smell which assails one on entering a narrow court, or street, in towns, is to be assigned to the want of light, and, consequently, air. A house with a south or south-west aspect, is lighter, warmer, drier, and consequently more healthy, than one facing the north or north-east.

Great advances have been made, during the last few years, in the principles of sanitary knowledge, and one most essential point to be observed in reference to a house, is its "drainage," as it has been proved in an endless number of cases, that bad or defective drainage is as certain to destroy health as the taking of poisons. This arises from its injuriously affecting the atmosphere; thus rendering the air we breathe unwholesome and deleterious. Let it be borne in mind, then, that unless a house is effectually drained, the health of its inhabitants is sure to suffer; and they will be susceptible of ague, rheumatism, diarrhoea, fevers, and cholera.

We now come to an all-important point,—that of the water supply. The value of this necessary article has also been lately more and more recognized in connection with the question of health and life; and most houses are well supplied with every convenience connected with water. Let it, however, be well understood, that no house, however suitable in other respects, can be desirable, if this grand means of health and comfort is, in the slightest degree, scarce or impure. No caution can be too great to see that it is pure and good, as well as plentiful; for, knowing, as we do, that not a single part of our daily food is prepared without it, the importance of its influence on the health of the inmates of a house cannot be over-rated.

Ventilation is another feature which must not be overlooked. In a general way, enough of air is admitted by the cracks round the doors and windows; but if this be not the case, the chimney will smoke; and other plans, such as the placing of a plate of finely-perforated zinc in the upper part of the window, must be used. Cold air should never be admitted under the doors, or at the bottom of a room, unless it be close to the fire or stove; for it will flow along the floor towards the fireplace, and thus leave the foul air in the upper part of the room, unpurified, cooling, at the same time, unpleasantly and injuriously, the feet and legs of the inmates.

The rent of a house, it has been said, should not exceed one-eighth of the whole income of its occupier; and, as a general rule, we are disposed to assent to this estimate, although there may be many circumstances which would not admit of its being considered infallible.

[Illustration]

55. AS SECOND IN COMMAND IN THE HOUSE, except in large establishments, where there is a house steward, the housekeeper must consider herself as the immediate representative of her mistress, and bring, to the management of the household, all those qualities of honesty, industry, and vigilance, in the same degree as if she were at the head of her own family. Constantly on the watch to detect any wrong-doing on the part of any of the domestics, she will overlook all that goes on in the house, and will see that every department is thoroughly attended to, and that the servants are comfortable, at the same time that their various duties are properly performed.

Cleanliness, punctuality, order, and method, are essentials in the character of a good housekeeper. Without the first, no household can be said to be well managed. The second is equally all-important; for those who are under the housekeeper will take their "cue" from her; and in the same proportion as punctuality governs her movements, so will it theirs. Order, again, is indispensable; for by it we wish to be understood that "there should be a place for everything, and everything in its place." Method, too, is most necessary; for when the work is properly contrived, and each part arranged in regular succession, it will be done more quickly and more effectually.

56. A NECESSARY QUALIFICATION FOR A HOUSEKEEPER is, that she should thoroughly understand accounts. She will have to write in her books an accurate registry of all sums paid for any and every purpose, all the current expenses of the house, tradesmen's bills, and other extraneous matter. As we have mentioned under the head of the Mistress (see 16), a housekeeper's accounts should be periodically balanced, and examined by the head of the house. Nothing tends more to the satisfaction of both employer and employed, than this arrangement. "Short reckonings make long friends," stands good in this case, as in others.

It will be found an excellent plan to take an account of every article which comes into the house connected with housekeeping, and is not paid for at the time. The book containing these entries can then be compared with the bills sent in by the various tradesmen, so that any discrepancy can be inquired into and set right. An intelligent housekeeper will, by this means, too, be better able to judge of the average consumption of each article by the household; and if that quantity be, at any time, exceeded, the cause may be discovered and rectified, if it proceed from waste or carelessness.

57. ALTHOUGH IN THE DEPARTMENT OF THE COOK, the housekeeper does not generally much interfere, yet it is necessary that she should possess a good knowledge of the culinary art, as, in many instances, it may be requisite for her to take the superintendence of the kitchen. As a rule, it may be stated, that the housekeeper, in those establishments where there is no house steward or man cook, undertakes the preparation of the confectionary, attends to the preserving and pickling of fruits and vegetables; and, in a general way, to the more difficult branches of the art of cookery.

Much of these arrangements will depend, however, on the qualifications of the cook; for instance, if she be an able artiste, there will be but little necessity for the housekeeper to interfere, except in the already noticed articles of confectionary, &c. On the contrary, if the cook be not so clever an adept in her art, then it will be requisite for the housekeeper to give more of her attention to the business of the kitchen, than in the former case. It will be one of the duties of the housekeeper to attend to the marketing, in the absence of either a house steward or man cook.

58. THE DAILY DUTIES OF A HOUSEKEEPER are regulated, in a great measure, by the extent of the establishment she superintends. She should, however, rise early, and see that all the domestics are duly performing their work, and that everything is progressing satisfactorily for the preparation of the breakfast for the household and family. After breakfast, which, in large establishments, she will take in the "housekeeper's room" with the lady's-maid, butler, and valet, and where they will be waited on by the still-room maid, she will, on various days set apart for each purpose, carefully examine the household linen, with a view to its being repaired, or to a further quantity being put in hand to be made; she will also see that the furniture throughout the house is well rubbed and polished; and will, besides, attend to all the necessary details of marketing and ordering goods from the tradesmen.

The housekeeper's room is generally made use of by the lady's-maid, butler, and valet, who take there their breakfast, tea, and supper. The lady's-maid will also use this apartment as a sitting-room, when not engaged with her lady, or with some other duties, which would call her elsewhere. In different establishments, according to their size and the rank of the family, different rules of course prevail. For instance, in the mansions of those of very high rank, and where there is a house steward, there are two distinct tables kept, one in the steward's room for the principal members of the household, the other in the servants' hall, for the other domestics. At the steward's dinner-table, the steward and housekeeper preside; and here, also, are present the lady's-maid, butler, valet, and head gardener. Should any visitors be staying with the family, their servants, generally the valet and lady's-maid, will be admitted to the steward's table.

59. AFTER DINNER, the housekeeper, having seen that all the members of the establishment have regularly returned to their various duties, and that all the departments of the household are in proper working order, will have many important matters claiming her attention. She will, possibly, have to give the finishing touch to some article of confectionary, or be occupied with some of the more elaborate processes of the still-room. There may also be the dessert to arrange, ice-creams to make; and all these employments call for no ordinary degree of care, taste, and attention.

The still-room was formerly much more in vogue than at present; for in days of "auld lang syne," the still was in constant requisition for the supply of sweet-flavoured waters for the purposes of cookery, scents and aromatic substances used in the preparation of the toilet, and cordials in cases of accidents and illness. There are some establishments, however, in which distillation is still carried on, and in these, the still-room maid has her old duties to perform. In a general way, however, this domestic is immediately concerned with the housekeeper. For the latter she lights the fire, dusts her room, prepares the breakfast-table, and waits at the different meals taken in the housekeeper's room (see 58). A still-room maid may learn a very great deal of useful knowledge from her intimate connection with the housekeeper, and if she be active and intelligent, may soon fit herself for a better position in the household.

60. IN THE EVENING, the housekeeper will often busy herself with the necessary preparations for the next day's duties. Numberless small, but still important arrangements, will have to be made, so that everything may move smoothly. At times, perhaps, attention will have to be paid to the breaking of lump-sugar, the stoning of raisins, the washing, cleansing, and drying of currants, &c. The evening, too, is the best time for setting right her account of the expenditure, and duly writing a statement of moneys received and paid, and also for making memoranda of any articles she may require for her storeroom or other departments.

Periodically, at some convenient time,—for instance, quarterly or half-yearly, it is a good plan for the housekeeper to make an inventory of everything she has under her care, and compare this with the lists of a former period; she will then be able to furnish a statement, if necessary, of the articles which, on account of time, breakage, loss, or other causes, it has been necessary to replace or replenish.

61. IN CONCLUDING THESE REMARKS on the duties of the housekeeper, we will briefly refer to the very great responsibility which attaches to her position. Like "Caesar's wife," she should be "above suspicion," and her honesty and sobriety unquestionable; for there are many temptations to which she is exposed. In a physical point of view, a housekeeper should be healthy and strong, and be particularly clean in her person, and her hands, although they may show a degree of roughness, from the nature of some of her employments, yet should have a nice inviting appearance. In her dealings with the various tradesmen, and in her behaviour to the domestics under her, the demeanour and conduct of the housekeeper should be such as, in neither case, to diminish, by an undue familiarity, her authority or influence.

Note.—It will be useful for the mistress and housekeeper to know the best seasons for various occupations connected with Household Management; and we, accordingly, subjoin a few hints which we think will prove valuable.

As, in the winter months, servants have much more to do, in consequence of the necessity there is to attend to the number of fires throughout the household, not much more than the ordinary every-day work can be attempted.

In the summer, and when the absence of fires gives the domestics more leisure, then any extra work that is required, can be more easily performed.

The spring is the usual period set apart for house-cleaning, and removing all the dust and dirt, which will necessarily, with the best of housewives, accumulate during the winter months, from the smoke of the coal, oil, gas, &c. This season is also well adapted for washing and bleaching linen, &c., as, the weather, not being then too hot for the exertions necessary in washing counterpanes, blankets, and heavy things in general, the work is better and more easily done than in the intense heats of July, which month some recommend for these purposes. Winter curtains should be taken down, and replaced by the summer white ones; and furs and woollen cloths also carefully laid by. The former should be well shaken and brushed, and then pinned upon paper or linen, with camphor to preserve them from the moths. Furs, &c., will be preserved in the same way. Included, under the general description of house-cleaning, must be understood, turning out all the nooks and corners of drawers, cupboards, lumber-rooms, lofts, &c., with a view of getting rid of all unnecessary articles, which only create dirt and attract vermin; sweeping of chimneys, taking up carpets, painting and whitewashing the kitchen and offices, papering rooms, when needed, and, generally speaking, the house putting on, with the approaching summer, a bright appearance, and a new face, in unison with nature. Oranges now should be preserved, and orange wine made.

The summer will be found, as we have mentioned above, in consequence of the diminution of labour for the domestics, the best period for examining and repairing household linen, and for "putting to rights" all those articles which have received a large share of wear and tear during the dark winter days. In direct reference to this matter, we may here remark, that sheets should be turned "sides to middle" before they are allowed to get very thin. Otherwise, patching, which is uneconomical from the time it consumes, and is unsightly in point of appearance, will have to be resorted to. In June and July, gooseberries, currants, raspberries, strawberries, and other summer fruits, should be preserved, and jams and jellies made. In July, too, the making of walnut ketchup should be attended to, as the green walnuts will be approaching perfection for this purpose. Mixed pickles may also be now made, and it will be found a good plan to have ready a jar of pickle-juice (for the making of which all information will be given in future pages), into which to put occasionally some young French beans, cauliflowers, &c.

In the early autumn, plums of various kinds are to be bottled and preserved, and jams and jellies made. A little later, tomato sauce, a most useful article to have by you, may be prepared; a supply of apples laid in, if you have a place to keep them, as also a few keeping pears and filberts. Endeavour to keep also a large vegetable marrow,—it will be found delicious in the winter.

In October and November, it will be necessary to prepare for the cold weather, and get ready the winter clothing for the various members of the family. The white summer curtains will now be carefully put away, the fireplaces, grates, and chimneys looked to, and the House put in a thorough state of repair, so that no "loose tile" may, at a future day, interfere with your comfort, and extract something considerable from your pocket.

In December, the principal household duty lies in preparing for the creature comforts of those near and dear to us, so as to meet old Christmas with a happy face, a contented mind, and a full larder; and in stoning the plums, washing the currants, cutting the citron, beating the eggs, and MIXING THE PUDDING, a housewife is not unworthily greeting the genial season of all good things.

[Illustration]

62. "THE DISTRIBUTION OF A KITCHEN," says Count Rumford, the celebrated philosopher and physician, who wrote so learnedly on all subjects connected with domestic economy and architecture, "must always depend so much on local circumstances, that general rules can hardly be given respecting it; the principles, however, on which this distribution ought, in all cases, to be made, are simple and easy to be understood," and, in his estimation, these resolve themselves into symmetry of proportion in the building and convenience to the cook. The requisites of a good kitchen, however, demand something more special than is here pointed out. It must be remembered that it is the great laboratory of every household, and that much of the "weal or woe," as far as regards bodily health, depends upon the nature of the preparations concocted within its walls. A good kitchen, therefore, should be erected with a view to the following particulars. 1. Convenience of distribution in its parts, with largeness of dimension. 2. Excellence of light, height of ceiling, and good ventilation. 3. Easiness of access, without passing through the house. 4. Sufficiently remote from the principal apartments of the house, that the members, visitors, or guests of the family, may not perceive the odour incident to cooking, or hear the noise of culinary operations. 5. Plenty of fuel and water, which, with the scullery, pantry, and storeroom, should be so near it, as to offer the smallest possible trouble in reaching them.

[Illustration: Fig. 1.]

The kitchens of the Middle Ages, in England, are said to have been constructed after the fashion of those of the Romans. They were generally octagonal, with several fireplaces, but no chimneys; neither was there any wood admitted into the building. The accompanying cut, fig. 1, represents the turret which was erected on the top of the conical roof of the kitchen at Glastonbury Abbey, and which was perforated with holes to allow the smoke of the fire, as well as the steam from cooking, to escape. Some kitchens had funnels or vents below the eaves to let out the steam, which was sometimes considerable, as the Anglo-Saxons used their meat chiefly in a boiled state. From this circumstance, some of their large kitchens had four ranges, comprising a boiling-place for small boiled meats, and a boiling-house for the great boiler. In private houses the culinary arrangements were no doubt different; for Du Cange mentions a little kitchen with a chamber, even in a solarium, or upper floor.

63. THE SIMPLICITY OF THE PRIMITIVE AGES has frequently been an object of poetical 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 fountains and rivers supply. Thus we are told, that the ancient inhabitants of Argos lived principally on pears; that the Arcadians revelled in acorns, and the Athenians in figs. This, of course, was in the golden age, before ploughing began, and when mankind enjoyed all kinds of plenty without having to earn their bread "by the sweat of their brow." This delightful period, however, could not last for ever, and the earth became barren, and continued unfruitful till Ceres came and taught the art of sowing, with several other useful inventions. The first whom she taught to till the ground was Triptolemus, who communicated his instructions to his countrymen the Athenians. Thence the art was carried into Achaia, and thence into Arcadia. Barley was the first grain that was used, and the invention of bread-making is ascribed to Pan.

The use of fire, as an instrument of cookery, must have been coeval with this invention of bread, which, being the most necessary of all kinds of food, was frequently used in a sense so comprehensive as to include both meat and drink. It was, by the Greeks, baked under the ashes.

64. IN THE PRIMARY AGES it was deemed unlawful to eat flesh, and when mankind 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 slaughter oxen, 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 know from Homer that his ancient heroes prepared and dressed their victuals with their own hands. Ulysses, for example, we are told, like a modern charwoman, excelled at lighting a fire, whilst Achilles was an adept at turning a spit. Subsequently, heralds, employed in civil and military affairs, filled the office of cooks, and managed marriage feasts; but this, no doubt, was after mankind had advanced in the art of living, a step further than roasting, which, in all places, was the ancient manner of dressing meat.

65. THE AGE OF ROASTING we may consider as that in which the use of the metals would be introduced as adjuncts to the culinary art; and amongst these, iron, the most useful of them all, would necessarily take a prominent place. This metal is easily oxidized, but to bring it to a state of fusibility, it requires a most intense heat. Of all the metals, it is the widest diffused and most abundant; and few stones or mineral bodies are without an admixture of it. It possesses the valuable property of being welded by hammering; and hence its adaptation to the numerous purposes of civilized life.

Metallic grains of iron have been found in strawberries, and a twelfth of the weight of the wood of dried oak is said to consist of this metal. Blood owes its colour of redness to the quantity of iron it contains, and rain and snow are seldom perfectly free from it. In the arts it is employed in three states,—as cast iron, wrought iron, and steel. In each of these it largely enters into the domestic economy, and stoves, grates, and the general implements of cookery, are usually composed of it. In antiquity, its employment was, comparatively speaking, equally universal. The excavations made at Pompeii have proved this. The accompanying cuts present us with specimens of stoves, both ancient and modern. Fig. 2 is the remains of a kitchen stove found in the house of Pansa, at Pompeii, and would seem, in its perfect state, not to have been materially different from such as are in use at the present day. Fig. 3 is a self-acting, simple open range in modern use, and may be had of two qualities, ranging, according to their dimensions, from £3. 10s. and £3. 18s. respectively, up to £4. 10s. and £7. 5s. They are completely fitted up with oven, boiler, sliding cheek, wrought-iron bars, revolving shelves, and brass tap. Fig. 4, is called the Improved Leamington Kitchener, and is said to surpass any other range in use, for easy cooking by one fire. It has a hot plate, which is well calculated for an ironing-stove, and on which as many vessels as will stand upon it, may be kept boiling, without being either soiled or injured. Besides, it has a perfectly ventilated and spacious wrought-iron roaster, with movable shelves, draw-out stand, double dripping-pan, and meat-stand. The roaster can be converted into an oven by closing the valves, when bread and pastry can be baked in it in a superior manner. It also has a large iron boiler with brass tap and steam-pipe, round and square gridirons for chops and steaks, ash-pan, open fire for roasting, and a set of ornamental covings with plate-warmer attached. It took a first-class prize and medal in the Great Exhibition of 1851, and was also exhibited, with all the recent improvements, at the Dublin Exhibition in 1853. Fig. 5 is another kitchener, adapted for large families. It has on the one side, a large ventilated oven; and on the other, the fire and roaster. The hot plate is over all, and there is a back boiler, made of wrought iron, with brass tap and steam-pipe. In other respects it resembles Fig. 4, with which it possesses similar advantages of construction. Either maybe had at varying prices, according to size, from £5. 15s. up to £23. 10s. They are supplied by Messrs. Richard & John Slack 336, Strand, London.

[Illustration: Fig. 2.]

[Illustration: Fig. 3.]

[Illustration: Fig. 4.]

[Illustration: Fig. 5.]

66. FROM KITCHEN RANGES to the implements used in cookery is but a step. With these, every kitchen should be well supplied, otherwise the cook must not be expected to "perform her office" in a satisfactory manner. Of the culinary utensils of the ancients, our knowledge is very limited; but as the art of living, in every civilized country, is pretty much the same, the instruments for cooking must, in a great degree, bear a striking resemblance to each other. On referring to classical antiquities, we find mentioned, among household utensils, leather bags, baskets constructed of twigs, reeds, and rushes; boxes, basins, and bellows; bread-moulds, brooms, and brushes; caldrons, colanders, cisterns, and chafing-dishes; cheese-rasps, knives, and ovens of the Dutch kind; funnels and frying-pans; handmills, soup-ladles, milk-pails, and oil-jars; presses, scales, and sieves; spits of different sizes, but some of them large enough to roast an ox; spoons, fire-tongs, trays, trenchers, and drinking-vessels; with others for carrying food, preserving milk, and holding cheese. This enumeration, if it does nothing else, will, to some extent, indicate the state of the simpler kinds of mechanical arts among the ancients.

[Illustration: Fig. 6.]

[Illustration: Fig. 7.]

[Illustration: Fig. 8.]

In so far as regards the shape and construction of many of the kitchen utensils enumerated above, they bore a great resemblance to our own. This will be seen by the accompanying cuts. Fig. 6 is an ancient stock-pot in bronze, which seems to have been made to hang over the fire, and was found in the buried city of Pompeii. Fig. 7 is one of modern make, and may be obtained either of copper or wrought iron, tinned inside. Fig. 8 is another of antiquity, with a large ladle and colander, with holes attached. It is taken from the column of Trajan. The modern ones can be obtained at all prices, according to size, from 13s. 6d. up to £1. 1s.

67. IN THE MANUFACTURE OF THESE UTENSILS, bronze metal seems to have been much in favour with the ancients. It was chosen not only for their domestic vessels, but it was also much used for their public sculptures and medals. It is a compound, composed of from six to twelve parts of tin to one hundred of copper. It gives its name to figures and all pieces of sculpture made of it. Brass was another favourite metal, which is composed of copper and zinc. It is more fusible than copper, and not so apt to tarnish. In a pure state it is not malleable, unless when hot, and after it has been melted twice it will not bear the hammer. To render it capable of being wrought, it requires 7 lb. of lead to be put to 1 cwt. of its own material.

The Corinthian brass of antiquity was a mixture of silver, gold, and copper. A fine kind of brass, supposed to be made by the cementation of copper plates with calamine, is, in Germany, hammered out into leaves, and is called Dutch metal in this country. It is employed in the same way as gold leaf. Brass is much used for watchworks, as well as for wire.

68. The braziers, ladles, stewpans, saucepans, gridirons, and colanders of antiquity might generally pass for those of the English manufacture of the present day, in so far as shape is concerned. In proof of this we have placed together the following similar articles of ancient and modern pattern, in order that the reader may, at a single view, see wherein any difference that is between them, consists.

[Illustration: Fig. 9. Modern.]

[Illustration: Fig. 10. Ancient.]

[Illustration: Fig. 11. Modern.]

[Illustration: Fig. 12. Ancient.]

[Illustration: Fig. 13. Modern.]

[Illustration: Fig. 14. Ancient.]

[Illustration: Fig. 15. Modern.]