MISS BEECHER’S
HOUSEKEEPER
AND
HEALTHKEEPER:
CONTAINING
FIVE HUNDRED RECIPES
FOR
ECONOMICAL AND HEALTHFUL COOKING;
ALSO,
MANY DIRECTIONS FOR SECURING HEALTH AND HAPPINESS.
APPROVED BY PHYSICIANS OF ALL CLASSES.
NEW YORK:
HARPER & BROTHERS, PUBLISHERS,
FRANKLIN SQUARE.
1873.
Entered according to Act of Congress, in the year 1873, by
Harper & Brothers,
In the Office of the Librarian of Congress, at Washington.
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CONTENTS.
PART FIRST.
CHAPTER I.
HEALTH, ECONOMY, AND PLEASURE IN FOOD.
Rules of Health in regard to Food and Drink—Measures used in Cooking Page 15
CHAPTER II.
MARKETING AND THE CARE OF MEATS.
Marketing—Beef—Different “Cuts,” etc.—Veal—Mutton—Pork—Poultry—Fish—Shell-fish—Careof Meats—To salt down Beef—To cleanse Calf’sHead and Feet—To prepare Rennet—To salt down Fish—To try outLard—Molasses-cured Hams—Brine for coming Hams, Beef, Pork, etc.—Another—Brineby Measure—To salt down Pork—To prepare Casesfor Sausages—Sausage Meat—Another Recipe—Bologna Sausages—Tosmoke Hams 18
CHAPTER III.
STEWS AND SOUPS.
New Soup and Stew Kettle—General Directions—Stews: of Beef and Potato;Mutton and Turnip, (French;) Simple Mutton; Beef, with vegetableflavors; Fowl, with Celery or Tomatoes—Irish Stew—Veal Stew—Another—Pilaff(Turkish)—Rice or Hominy Stew—English Beef Stew—Potau Feu (French)—Olla Podrida (Spanish)—French Mutton Stew—FrenchModes of Cooking—Flavors—Soup Powder 28
CHAPTER IV.
SOUPS.
General Directions—Soup Stock—Soup of Potato—Plain Beef—Rich Beef—GreenPea—Dried Bean or Pea—Clam—Vegetable and Meat for Summer—DriedPea, with salt Pork—Dried Bean or Pea, with Meat stock—Mutton—Vegetable(French)—Plain Calf’s Head—Simple Mutton 35
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CHAPTER V.
HASHES.
Four Ways of spoiling Hashes—Hashes: of Fresh Meats, seasoned; Coldfresh Meats and Potatoes; Meat, with Eggs; Meat, with Tomatoes; Beef;Veal; Rice and cold Meats; Bread-crumbs and cold Meats; Another;Cold Beefsteak; Same, with Potatoes and Turnips; Cold Mutton or Venison;Corned Beef; Cold Ham—Meats warmed over—To Cook coldMeats—Cold meat Hash—Souse—Tripe 39
CHAPTER VI.
BOILED MEATS.
To Cook tough Beef—Boiled Ham—Beef—Fowls—Fricasseed Fowls—Toboil Leg or Shoulder of Veal, Mutton, or Lamb—Calf’s Feet—Calf’s Liverand Sweet-breads—Kidn