BREAD MAKING

First Principles — To Tell Good Flour — Kneading and Baking — To Make Dry and Hop Yeast — Salt-rising and Railroad Emp- tyings — Com, Graham and Wheat Bread — Crackers, . . 379-387

BREAKFAST AND TEA DISHES :

Biscuit, Rolls and Rusks — Eggs — Fritters — Griddle Cakes — Muffins — Omelets — Porridge and Mush — Toast — Waffles, . . . 387-407

CAKE MAKING :

Compounding and Baking — Wedding Cake Ornaments — Fancy and Plain Frosting — All Sorts of Cake : Fruit, Loaf, Spice, Molasses, Puffs, Macaroons, Kisses, Etc. — Cookies, Snaps and Jumbles — Crullers and Doughnuts — Layer Cakes, 408-437

CATSUPS AND SAUCES :

How to Compound Them — Of Fruits and Vegetables — For Fish and

Meats, 437-445

CONTENTS. xi

CONFECTIONERY: page

To Make Candy, Caramels, Drops, Popcorn Balls, Etc., . . 445-45°

CREAMS AND CUSTARD:. : ! "or Cakes and Tea Sauces, . . 451-45^

Coffee, Chocolate and Tea— Snmmer Drinks ; Mead, Soda, Beer,

Lemonade — Home-made Wines 456-468

EXTRACTS AND SYRUPS: For Flavoring;, 469-470

How to Select— The Ways of Cooking Trout, Turbot, Shad, Smelts, White Fish, Mackerel, Salt Fish, Herring, Salmon — Miscellaneous Dishes and Stews, 471-481

Fresh Fruits for Table Use — Arranging them for Dessert — Fruit Pieces

— Sugared and Iced Fruits — Fruit Sauces for Tea, . . . 481-490

CANNED FRUIT AND VEGETABLES :

The Method of Canning — By Hot and Cold Process — Large and Small

Fruits — Peas, Corn and Beans, ....... 490-497

DRIED AND CANDIED FRUITS, 497-49S

SPICED FRUITS, . . . . . . . . . . 499-5°©

How to Lard, Broil and Roast — Large and Small Game ; Ducks, Grouse, Pigeons, Quails, Rabbits, Squirrel , Venibon and Wood- cock, 500-505

ICES AND ICE CREAMS :

To Prepare and Freeze — Cream, Fruit and Water Ices, . . 506-5 1 1

JAMS AND JELLIES :

Selection of Fruit — How to Proceed with Same, .... 51 1-5 19

General Remarks on Selection — Salt and Fresh Meat — How to Prepare for Baking, Broiling, Fiying and Roasting — Beef, Lamb, Mutton, Veal, Pork, Tongue, Heart, Liver, Venison — Miscellaneous Meat Dishes 520-538

MEAT AND FISH PIES, 538-540

To Make Pie Crust — Puff Paste — Pies and Tartlets — Fruit and Sauce

for Same — Filling and Baking, ....... 540-551

PUDDINGS :

Of Every Sort and Description — Dumplings — Miscellaneous Dessert

Dishes, ........... 551-566

PUDDING SAUCES 567-569

PICKLES :

Both Sour and Sweet — Good Vinegar — Pickling Fruit and Vegetables —

Chopped and Mixed Pickles — Chow-Chow, Picalilli and Mangoes, 569-584

xii CONTENTS.

POULTRY : page

Market Hints — To Choose Young and Tender Fowls — How to Dress

and Cook Them, ......... 584-591

PRESERVES AND MARMALADES :

Time-table for Boiling- and Amount of Sugar to be Used — How to

Proceed with the Vai ious Fruits, ...... 591-601

Preparing the Vegetables — How to Dress and Serve — Fish, Meat,

Fmit and Vegetable Salads, ....... 601-608

SANDWICHES: For Home, Traveling and Picnic Lunche--, . . 608-61© SHELL FISH :

The Many Ways of Cooking — Clams — Lobsters, Turtles and Oysters, 6io-6ig

The Basis of aU Good Soups — Soup Paste and Balls — Fish, Meat and

Vegetable Soups and Stews, ....... 619-626

VEGETABLES :

How to Prepare — Cook and Serve— Plain and Fancy Dishes, . . 626-641

COOK'S TIME TABLE :

Giving Mode of Preparation and Time of Cooking, .... 642

TABLE OF WEIGHTS AND MEASURES 643

UTEN.SILS : Necessary in the Kitchen of a Small Family, ... 644

^OLIAN HARPS.

These harps consist of an oblong box of thin deal board about five or six inches deep, with a circle drawn in the middle of the upper side an inch and a half in diameter, around which are to be drilled small holes. Along the upper side of the box seven, ten or more small strings of very fine gut are stretched over bridges near each end, like the bridge of a violin, and tightened or relaxed wdth screw pins. The strings must be tuned to one and the same note, and the instrument placed in some current of air where the wind can pass over its strings with freedom. A window, the width of which is exactly equal to the length of the harp, with the sash first raised to give the air admissiov., is a good situation. When the wind blows upon the strings, with vari- ous degrees of force, different musical tones will be sounded ; some- times the blast brings out all the tones in full concert, and sometimes it sinks them to the softest murmur. In many old castles these harps were fastened in the windows, and thSir wild music caused the ignorant to think they were haunted.

Simply tying waxed saddlers' silk to little sticks and pushing them into the crevices of windows, so as to secure a draft of wind (the silk being strained tight) will produce very sweet sounds.

AQUARIUMS.