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The American Housewife

The American Housewife by Anonymous
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This cookbook and reference guide leads the American Housewife through how to make everything from Meat to Common Drinks, as well as helpful tips and tricks for any housewife! Also included in this fine text are sections on Cooking for The Sick, and how to make your own: Essences, Perfumes, Dyes and Soaps. This work also features an extensive section on The Art of Carving-Which covers anything you might need to carve!

First Page:

Transcriber's Note

Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text.

[Illustration: MARKETING

BEEF.

Hind Quarter.

1. Sirloin. 2. Rump. 3. Edgebone. 4. Buttock. 5. Mouse Buttock. 6. Veiny Piece. 7. Thick Flank. 8. Thin Flank. 9. Leg. 10. Fore Rib; Five Ribs.

Fore Quarter.

11. Middle Rib; Four Ribs. 12. Chuck; Three Ribs. 13. Shoulder or Leg of Mutton Piece. 14. Brisket. 15. Clod. 16. Neck or Sticking Piece. 17. Shin. 18. Cheek.

VENISON.

1. Haunch. 2. Neck. 3. Shoulder. 4. Breast.]

THE AMERICAN HOUSEWIFE:

CONTAINING THE MOST VALUABLE AND ORIGINAL RECEIPTS IN ALL THE VARIOUS BRANCHES OF

COOKERY;

AND WRITTEN IN A MINUTE AND METHODICAL MANNER... Continue reading book >>


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