Housekeeping in Old Virginia
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1. Front matter2. Housekeeping In Old Virginia. CONTAINING CONTRIBUTIONS FROM TWO HUNDRED AND FIFTY LADIES IN VIRGINIA AND HER SISTER STATES, DISTINGUISHED FOR THEIR SKILL IN THE CULINARY ART AND OTHER BRANCHES OF DOMESTIC ECONOMY.3. GENERAL CONTENTS.4. PREFACE.5. LIST OF CONTRIBUTORS.6. BREAD.7. COFFEE, TEA, AND CHOCOLATE.8. MILK AND BUTTER.9. SOUP.10. OYSTERS AND OTHER SHELL FISH.11. FISH.12. GAME.13. MEATS.14. BEEF AND VEAL.15. MUTTON AND LAMB.16. POULTRY.17. SALADS.18. SAUCES.19. SALAD DRESSINGS.20. BRUNSWICK STEWS, GUMBO, AND SIDE DISHES.21. EGGS.22. VEGETABLES.23. PICKLES AND CATSUPS.24. CAKE.25. SMALL CAKES.26. PUDDINGS.27. PUDDING SAUCES.28. PASTRY.29. JELLY, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARD, CREAMS, ETC.30. ICE CREAM AND FROZEN CUSTARD.31. PRESERVES AND FRUIT JELLIES.32. WINE.33. THE SICK-ROOM—DIET AND REMEDIES FOR THE SICK.34. HOUSE-CLEANING.35. RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS, REMOVING STAINS, ETC.36. MISCELLANEOUS RECIPES.37. INDEX.