The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes   By: Helen Campbell (1839-1918)

Adapted to Domestic Use or Study in Classes BY HELEN CAMPBELL,

AUTHOR OF "IN FOREIGN KITCHENS," "MRS. HERNDON'S INCOME," "PRISONERS OF POVERTY,", "SOME PASSAGES IN THE PRACTICE OF DR. MARTHA SCARBOROUGH," "WOMEN WAGE EARNERS," ETC., ETC.

"If it were done, when 'tis done, then 'twere well It were done quickly."

BOSTON: LITTLE, BROWN, AND COMPANY, 1903.

Copyright, 1893, BY ROBERTS BROTHERS.

University Press: JOHN WILSON AND SON, CAMBRIDGE, U.S.A.

A Book for Agnes L.V.W.

AND THE SOUTHERN GIRLS WHO STUDIED WITH HER.

PREFACE TO REVISED EDITION.

The little book now revised and sent out with some slight additions, remains substantially the same as when first issued in 1880. In the midst of always increasing cookery books, it has had a firm constituency of friends, especially in the South, where its necessity was first made plain. To enlarge it in any marked degree would violate the original plan, for which the critic will please read the pages headed "Introductory," where he or she will find full explanation of the growth and purpose of the book. Whoever desires more receipts and more elaborate forms of preparation must look for their sources in the bibliography at the end, since their introduction in these pages would practically nullify the title, proved true by years of testing at the hands of inexperienced housekeepers, whose warm words have long been very pleasant to the author of "The Easiest Way."

NEW YORK, June, 1893.

CONTENTS.

PART FIRST.

PAGE

INTRODUCTORY 5

CHAPTER.

I. THE HOUSE: SITUATION AND ARRANGEMENT 11 II. THE HOUSE: ITS VENTILATION 19 III. DRAINAGE AND WATER SUPPLY 27 IV. THE DAY'S WORK 35 V. FIRES, LIGHTS, AND THINGS TO WORK WITH 45 VI. WASHING DAY AND CLEANING IN GENERAL 54 VII. THE BODY AND ITS COMPOSITION 68 VIII. FOOD AND ITS LAWS 73 IX. THE RELATIONS OF FOOD TO HEALTH 80 X. THE CHEMISTRY OF ANIMAL FOOD 90 XI. THE CHEMISTRY OF VEGETABLE FOOD 100 XII. CONDIMENTS AND BEVERAGES 110

PART SECOND.

STOCK AND SEASONING 119 SOUPS 122 FISH 131 MEATS 144 POULTRY 161 SAUCES AND SALADS 173 EGGS AND BREAKFAST DISHES 180 TEA, COFFEE, &C 193 VEGETABLES 197 BREAD AND BREAKFAST CAKES 208 CAKE 221 PASTRY AND PIES 232 PUDDINGS, BOILED AND BAKED 238 CUSTARDS, CREAMS, JELLIES, &C 245 CANNING AND PRESERVING 252 PICKLES AND CATCHUPS 257 CANDIES 259 SICK ROOM COOKERY 261 HOUSEHOLD HINTS 270 HINTS TO TEACHERS 280 LESSONS FOR PRACTICE CLASS 282 TWENTY TOPICS FOR CLASS USE 285 LIST OF AUTHORITIES REFERRED TO 286 EXAMINATION QUESTIONS 287 BIBLIOGRAPHY 288 INDEX 289

Introductory.