The Easiest Way in Housekeeping and Cooking
- Subtitle
- Adapted to Domestic Use or Study in Classes
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Table of contents
1. Adapted to Domestic Use or Study in Classes2. HELEN CAMPBELL,3. PREFACE TO REVISED EDITION.4. Introductory.5. CHAPTER I. THE HOUSE: SITUATION AND ARRANGEMENT.6. CHAPTER II. THE HOUSE: VENTILATION.7. CHAPTER III. DRAINAGE AND WATER-SUPPLY.8. CHAPTER IV. THE DAY'S WORK.9. CHAPTER V. FIRES, LIGHTS, AND THINGS TO WORK WITH.10. CHAPTER VI. WASHING-DAY, AND CLEANING IN GENERAL.11. CHAPTER VII. THE BODY AND ITS COMPOSITION.12. CHAPTER VIII. FOOD AND ITS LAWS.13. CHAPTER IX. THE RELATIONS OF FOOD TO HEALTH.14. CHAPTER X. THE CHEMISTRY OF ANIMAL FOOD.15. CHAPTER XI. THE CHEMISTRY OF VEGETABLE FOOD.16. CHAPTER XII. CONDIMENTS AND BEVERAGES.17. STOCK AND SEASONING.18. SOUPS.19. FISH.20. MEATS.21. POULTRY.22. SAUCES AND SALADS.23. EGGS, CHEESE, AND BREAKFAST DISHES.24. TEA, COFFEE, ETC.25. VEGETABLES.26. BREAD AND BREAKFAST CAKES.27. CAKE.28. PASTRY AND PIES.29. PUDDINGS BOILED AND BAKED.30. CUSTARDS, CREAMS, JELLIES, ETC.31. CANNING AND PRESERVING.32. PICKLES AND CATCHUPS.33. CANDIES.34. SICK-ROOM COOKERY.35. HOUSEHOLD HINTS.36. LIST OF UTENSILS REQUIRED FOR SUCCESSFUL WORKING.37. HINTS TO TEACHERS.38. TWELVE LESSONS.39. LIST OF TOPICS FOR TWENTY LESSONS.40. LIST OF AUTHORITIES TO WHICH THE TEACHER MAY REFER.41. QUESTIONS FOR FINAL EXAMINATION AT END OF YEAR42. Transcriber's Notes for e-book:43. BIBLIOGRAPHY.44. INDEX.45. ADVERTISEMENTS