FOREWORD
INTRODUCTION
PART ONE: KEEPING HOUSE
CHAPTER ONE: THE DUTIES AND RESPONSIBILITIES OF A MISTRESS OF THE HOUSE
CHAPTER II: HOW TO TREAT AND MANAGE SERVANTS
CHAPTER III: HOW TO USE YOUR TIME — SUPERVISION
CHAPTER IV: THE MISTRESS’S WARDROBE
1. Winter clothing.
2. Summer dress.
3. Advice on personal care and appearance.
CHAPTER V: OCCASIONAL FURNITURE NECESSARY FOR THE MISTRESS OF THE HOUSE
1. — A box for haberdashery. — A holder for yarn. — A cutting-out board, etc.
2. — Patterns. — Workbasket. — Sewing kit.
3. — A work press.
CHAPTER VI: HOUSEHOLD ROUTINE
1. — General tidiness.
2. — Children’s and servants’ rising and retiring.
3. — The children’s studies.
4. — Meals and meal times of the family and the servants.
5. — Household expenses.
6. — Paying the servants.
CHAPTER VII: ACCOUNTS. — THE METRIC SYSTEM OF WEIGHTS AND MEASURES. — THE BAROMETER. — THE THERMOMETER.
1. — Accounts.
2. — The metric system of weights and measures.
A. — An explanation of the metric system.
3. — Conversion of old measures to metric measures.
4. — Barometer.
5. — The thermometer.
CHAPTER VIII: THE LIBRARY
1. — Literary library.
2. — Musical library.
CHAPTER IX: THE ARRANGEMENT AND FURNISHING OF THE HOUSE
1. — General arrangement.
2. — Drawing-room.
3. — Office.
4. — Dining-room.
5. — Bedrooms.
6. — Closet.
7. — Guest bedrooms.
8. — Double beds.
9. — Children’s beds.
10. — Servants’ beds.
11. — Loose covers for furniture.
12. — Bathrooms. — The bath and warming the linen.
13. — The attics.
14. — The kitchen. — Kitchen equipment. — Accessories.
15. — Pantry. — Meat safe.
16. — Bakehouse.
17. — Laundry.
18. — Water, cistern, filter.
19. — Crockery, — Cutlery. — Plate warmers. — Glassware. — Coffee pot, etc.
20. — Flower vases.
21. — Warming pan, brooms, brushes, sponges.
22. — Storage cabinet.
23. — Tools necessary for the country.
24. — Heating equipment.
A. — Chimney construction and how to stop it smoking.
B. — Coke-burning devices.
C. — Coal-burning devices.
CHAPTER X: THE UPKEEP OF HOUSE AND FURNITURE
1. — Cleaning, maintenance and repair of wooden furniture.
2. — Cleaning the kitchen table, the draining basket, the block, the washing-stone, etc.
3. — Cleaning glasses and crockery.
4. — Cleaning windows, mirrors, lamp glasses and crystal.
5. — Cleaning porcelain or glazed ceramic vases.
6. — Cleaning silverware and copper gilt.
7. — Scouring copper, iron and tin.
8. — Plating old candlesticks.
9. — Lighting. Maintaining and cleaning lamps.
10. — Polishing tortoiseshell and horn.
11. — Washing tiled rooms.
12. — Making up and carding mattresses.
13. — Eradication of bed bugs, fleas and lice.
14. — Disinfection of rooms.
15. — Privies and emptying cesspits.
CHAPTER XI: LINEN. — WOOL AND SILK FABRICS. — FURS.
1. — Linen.
A. — Supply and maintenance of linen.
B. — Bed sheets.
C. — Pillowcases.
D. — Napkins.
E. — Tablecloths.
F. — Kitchen cloths.
G. — Aprons.
H. — Hand-towels.
2. — Silks and woollens.
A. — Cleaning silks and fine woollens.
B. — Cleaning flannel and coarser woollens.
C. — How to rid trousers of knee indentations.
3. — Summer storage of furs and woollens.
CHAPTER XII: LAUNDRY AND IRONING
1. — The wash-house.
2. — In place of a wash-house.
3. — Preliminary processes before the wash.
A. — The pre-wash.
B. — Removing stains from linen.
4. — Laundry with wood ash.
A. — The choice and proportions of wood ash and potash.
B. — How to arrange the laundry and the ash in the bucking tub.
C. — Reprehensible ways of ordering the ash and the linen in the bucking tub.
D. — Running the lye.
E. — Emptying the bucking-tub. Using the ash and the water.
F. — Soaping.
G. — Bluing.
H. — Drying, folding, etc.
5. — Small washes.
6. — Buck-washing kitchen cloths.
7. — Bleaching or washing with soap between washing in lye.
8. — Steam washing. — The Charles machines.
9. — Starching.
10. — Ironing.
A.— Preliminaries.
B. — Irons and stoves.
C.— Ironing table, padded shapes, flat-iron gloves.
CHAPTER XIII: CELLARS AND KEEPING WINES
1. — The characteristics of a good cellar.
2. — The care of barrels.
3. — How to arrange full bottles.
4. — The care of empty bottles.
5. — How to cork bottles.
6. — Keeping wines.
7. — Defects in wines.
CHAPTER XIV: BAKING
A. — Choice of flour.
B. — Leaven.
C. — The dough trough and kneading.
D. — Oven.
E. — Baking bread.
F. — Making bread according to the Eeckmann system.
G. — Making bread according to the Mège-Mouriès system.
H. — Rice bread, oaten bread, potato bread.
CHAPTER XV: CONCERNING PROVISIONS
SECTION I. — PURCHASED STORES.
1. — Firewood.
2. — Soap.
3. — Sorrel salt, bleach, indigo, starch.
4. — Matches.
5. — Tallow candles.
6. — Wax candles.
7. — Lamp oil.
8. — Edible oils.
9. — Vinegar.
10. — Mustard.
11. — Pasta, rice.
12. — Sugar.
13. — Coffee.
14. — Tea.
15. — Chocolate.
SECTION II. — VINEGAR PICKLES.
1. — Gherkins.
2. — Pickled corn cobs.
3. — Pickled cabbage.
4. — Pickled French beans.
5. — Pickled onions.
6. — Pickled nasturtiums.
7. — Pickle.
SECTION III. — CONSERVES OF FRESH VEGETABLES.
1. — The Masson method.
2. — The Appert method.
3. — Tomatoes.
4. — Sauerkraut.
5. — Cooked sorrel.
6. — Burnt onions, onion balls, caramel to colour sauces and stock.
SECTION IV. — DRY VEGETABLES.
1. — Peas, lentils, beans.
2. — Artichoke bottoms.
3. — French beans, broad beans.
SECTION V. — FLOURS AND CEREALS.
1. — Maize flour or Gaudes.
2. — Buckwheat flour.
SECTION VI. — DRIED FRUITS.
1. — Pears, flattened and dried.
2. — Prunes.
3. — Dried cherries.
5. — Dried grapes.
5. — Dried apples.
6. — Apple cheese.
SECTION VII. — JAMS.
1. — General principles.
2. — Currant jelly.
A. — The best ways to make currant jelly.
B. — White currant jelly.
C. — Uncooked currant jelly.
D. — Preserves made with whole currants, or those made in Bar.
E. — Raspberry jelly.
3. — Apricot preserves.
A. — Marmelade.
B. — Whole apricot preserves.
C. — Apricot jelly.
4. — Cherry jam.
5. — Strawberry jam.
6. — Mirabelle plum jams.
7. — Greengage jams.
A. —Marmelade.
B. — Whole greengage jams.
8. — Marmelade of St Catherine plums.
9. — Pear jams.
10. — Apple jelly.
11. — Quince jelly.
12. — Marrow, grape jams, etc.
13. — Raisiné.
14. — How to cover jam pots.
SECTION VIII. — FRUIT PASTES.
1. — Quince paste.
2.— Apricot paste.
SECTION IX. — COMPOTES AND BOTTLED JUICES.
1. — Compotes.
A. — Bottled cherries and apricots.
B. — Bottled raspberries and strawberries.
C. — Bottled plums.
2. — Bottled currant juice.
SECTION X. — CORDIALS.
1. — Sugar syrup and the different stages of cooking sugar.
2. — Currant cordial.
3. — Raspberry cordial.
4. — Strawberry cordial.
5. — Barberry cordial.
6. — Orange cordial.
7. — Lemon or lime cordial.
8. — Raspberry vinegar cordial.
9. — Orange flower cordial.
10. — Gum arabic syrup.
11. — Marshmallow syrup.
12. — Barley water.
SECTION XI. — LIQUEURS, BOILED WINE.
1. — Choice of alcohol and general matters.
2. — Peach kernel liqueur.
3. — Apricot kernel liqueur.
4. — Orange flower liqueur or cream.
5. — Anisette.
6. — Angelica cream.
7. — Tea cream.
8. — Coffee cream.
9. — Vanilla cream.
10. — Ratafia of wild cherries or cherry brandy.
11. — Ratafia of blackcurrants.
12. — Ratafia of raspberries.
13. — Quince ratafia.
14. — Grape liqueur.
15. — General-purpose eau-de-vie made with beet spirit.
16. — Boiled wine.
17. — Seltzer water and artificial sparkling wines.
SECTION XII. — FRUITS IN EAU-DE-VIE.
1. — Plums in eau-de-vie.
2. — Apricots in eau-de-vie.
3. — Cherries in eau-de-vie.
4. — Pears in eau-de-vie.
SECTION XIII. — SALTED MEATS.
1. — Pork.
A. — How to kill and prepare the pig.
B. — Cleaning the intestines.
C. — Using the pluck or haslet.
D. — Butchery and salting.
E. — Backfat.
F. — Brine tub.
G. — Melted fat or lard.
H. — Pudding.
I. — Andouilles.
J. — Sausages.
K. — Rillettes de Tours
L. — Rillons
M. —Pork terrine [ Italian cheese]
N. — Hams.
O. — Smoked belly of pork.
P. — Head cheese.
Q. — How to turn the remains of the salt to good account .
2. — Goose legs.
SECTION XIV. — PRESERVING BUTTER AND EGGS.
1. — Butter.
A. — Salted butter.
B. — Melted
