Breakfast, Dinner and Supper. in Five Parts
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?o/0 /<?/ ^Brbakfast^ ^(DlNNER*AND»SUPPER^ IK FIVE, PARTB. i.—ETHICS OF EATING. 2.- ETIQUETTE OF THE HOME. 3.— HYGIENE OF THE HOME. 4.— HINTS TO HOUSE-KEEPERS. 5.— HOW TO COOK. d^j.*- EDITED BY-^it~-2 and J. E. WHITE, M. D„ MRS, M. L. WANLESS. -*-S«~i*<S>$£Jj SUBSGRIPTIONxBOOKxPUBL Kansas City, Mo., &* Battle Creek, Mich. >^r IS mmmm ! R E EA fiB. T is confidently believed by the authors of this book that it fills a place hitherto vacant. It is especially de- signed as an aid to house- keeping, in all its depart- ments, comprising Hygiene of the Home, What to Eat, and when to eat it, House Furnishing and Household Economy, Entertainment of < Guests, Table and Party Etiquette, Management of Servants, Cookery and Confectionery, also valuable hints and suggestions in regard to managing cases of Pois- oning and Drowning. The tables of statistics in regard to the nutritive and other qualities of food, will be found interesting as well as instructive. The author has had special advantages for study- ing these points, and has devoted years to the analysis of foods, and to investigating the subject of Hygiene in relation to the home, the food we eat, and the air we breathe. The subjects of Ven- tilation and Drainage, though touched upon but lightly here, have occupied much of the author's VI SEEPAGE. attention, and he has tried, in the small space al- lowable in this book, to show the necessity of a proper attention to these matters, if we value life and health, and also the most practical ways of attaining the desired results. Though not aspiring to a place among scien- tific works, we claim accurracy of reasoning and deductions concerning such scientific subjects as are here treated upon, and which come directly within the province of this book. We have made some decided departures in re- gard to foods in general use. We do not cater to the customs of the public, when their Qustoms are in direct opposition to health, but take a firm stand against hurtful articles of diet, however popular they may be. The recipes contained in the cookery depart- ment will be found valuable, as every one has been personally tested by competent cooks. Al- together it is to be hoped that this book will fulfill its design, and go forth among the fam- ilies of our land, as a help to the house-keeper, a book of ready reference in regard to social and domestic matters, and a correct guide to the se- lection, the preparation and the serving of foods. GONTMTS. •* PART ONE. *» ETHIGS * OF EATINg.-*- The Relation of Food to Health. Pleasures of the Table, The Object of Eating, Waste of Tis- sue, Foods for Different Seasons and Climates II Foods in General. Bread Preparations, Corn, Rye and Oats, Flesh Meats, Beef, Mutton, Fowls, Fish, Wild Game, Vegetables, Fruit, Eggs and Milk, Combination, Various Tables l6 Table Etiquette. True Foundation of Good Breeding, Story from the French, Company Manners, General Rules, Suggestions 31 , Maxims of Washington. «* Rules of Civility and Decent Behaviour in Company, Writ- ten by Himself at Thirteen Years of Age 43 The Morning Meal. Breakfast as It Should Be, Preparations for Breakfast, Eti- quette of Breakfast, The Table Arrangements, Breakfast Parties, Seating the Guests, Serving Breakfast, Breakfast Foods, Orders of Courses for Breakfast, Bill of Fare for One Week in each Season of the Year 49 YIII (^ONJflENUlS. The Mid-Day Meal. Dinner Time, Home Dinners, Wine at Table, Luncheon, In- formal Luncheon, Decorum of Dinners, The Invitation, Notes of Reply, The Guests, Arrangement of the Table, A Handsome Dinner Table, Dinner a la Kusse, Serving of Dinner, Waiting and Being Waited Upon, Calls after a Dinner Party, Dinner Foods, Bill of Fare for one Week in each Season of the Year 63 The Evening Meal. Supper-Time and to Whom it Belongs, Our Homes and what they Should Be, Wear a Smile, Setting the Table, Supper Foods 89 Party Suppers. Evening Social Gatherings and their Antiquity, Refreshments and their Preparations, The Supper Room, Invitations, Garden Parties 97 New Year's Calls. Antiquity of the Custom, Washington's Reception in 1790, The Custom as Observed in New York, Refreshments, Etiquette of New Year's Calls, Refreshment Preparations. 105 How to Carve. The Importance of the Accomplishment, How to Carve Fish, Beef and Veal, Haunch of Venison, Mutton and Lamb, Fowl (fully illustrated) 1 13 How to Select Meats. Necessity of Knowledge, Beef, Joints of Beef (illus.), Veal, Joints of Veal (illus.), Mutton, Joints of Mutton (illus.), Lamb, Joints of Lamb (illus.), Venison, Joints of Veni- son (illus.), Common Fowls, Turkeys, Geese, Ducks and Pigeons, Partridges, Pheasants, Plover, Snipe and Wood- cock Ill ^P1RT»TI0.^ETIQ0ETTE.-*- Good Behaviour. The True Basis, The Value of Courtesy, Home Etiquette, Railroad Travel 135 <30NHIEN»PS IX Street Etiquette. Recognition of Friends in the Street, Introduction on the Street, Walking in Company, Courtesy to the Aged 142 Etiquette of Puclic Places. Attending Church, Public Entertainments, Church Sociables and Fairs 147 Behaviour at Receptions. Morning Receptions, Musical Receptions, Evening Parties, Duties of Host and Hostess, Duties of Guests, The Con- versation 153 Wedding Etiquette. General Rules, Church Ceremonials, Wedding at Home, Calls, Et Cetera, Wedding Anniversaries 161 Etiquette of Funerals. Order and Arrangement, Notifying Friends, Floral Decora- tions, At the Church and Cemetery 175 Etiquette of Calling and Visiting. Customs of good Society, Morning Calls, Calling Rules, Eti- quette of Visiting 178 Cards and Invitations. Correct Forms, Wedding Invitations, Notes of Invitation, In- formal Invitations, Etiquette of Cards, Uses of Cards. 184 Riding and Driving. Etiquette of Driving, Horseback Riding 196 Etiquette at Washington. Special Code, President and Family, New Year's Day, Recep- tions, Order of Rank 198 General Rules. Grace of Manner, Gossip, etc 199 X (SONJUENJPS. *MRT*THREE.^HYGIEHE*OF*THE*HOME.ih Diseased and Adulterated Foods. Prevalence of Fraud and Disease, Animal Food, Pork, Trichi- nae, Decayed Foods, Stale Vegetables, Diseased and Adul- terated Milk, Impure Water, Filtration, Tea and Coffee, Butter, Sugar, Sirup, Candies, Honey, Baking Powders, Canned Fruit and Vegetables, Vinegar and Pickles 205 Warming and Ventilation. Need of Knowledge, Carbonic Acid Gas, Window Ventilation, Fire Places, Furnaces, etc., Appliances for Heating and Ventilation, Ventilating Stove, Poisonous Gases in our Homes, Sensible Hints for Every-Day Life 23; Draining and Sewerage. Necessity for Reform, Proper Location of our Houses, Cellars, Cesspools, Barnyards and Out-houses, Common Sense Appliances 253 Poisoning, Drowning and Accidents. To Resuscitate the Drowning, Lightning- Stroke, Freezing, Clothes on Fire, Swallowing Foreign Bodies, Choking, Dirt and Lime in the Eye, Foreign Bodies in the Ear and Nose, Accidental Poisoning, Treatment of, Methods One to Nine, Tables of Antidotes, A Whole Volume in Three Pages 257 Disinfectants. Their Nature and Use, Dry Earth, Lime, Pulverized Charcoal, Chloride of Lime, Chlorine Gas, Sulphurous Acid, Cop- peras, Permanganate of Potash, Ozone. Typhoid and other fevers avoided by heeding instructions in this chapter. 276 ^PARTxFOUR.^HINTSxTOxHOUSE-KEEFERS.^ Good Advice. Apportioning Labor, Principles of House-keeping, Selecting i your House, The Kitchen, A Large Pantry, Furnishing and Decorating, The Curtains, Dining Rooms, Servants, The Woman who "Does Her Own Work," Planning out Housework, Entertaining Company 287 (JDONTENlflS. XI •* PARTxFIYE.^H0WxT0x«00K. * How to C«ok. Remarks on Cookery, Our Recipe Department, To the Ladies. 323 Bread. General Remarks, Yeast, White, Graham and Brown Bread, Kitchen Utensils, Rolls, Biscuit, Buns, Rusks, Gems, Pop Overs, Muffins, Waffles, Grido!e Cakes, etc 326 Soups. Meat, Chicken, Vegetable and Oyster Soup 343 Fish. Boiled, Baked and Salt Fish 347 Shell Fish. Oysters, Clams, Chowder, etc 348 Poultry and Game. How to prepare them for cooking, Chicken, Turkey, Game Pie, Pates, Pheasants, Partridges and Quails, Quail on Toast, Pigeon Pie, etc 350 Meats. General Hints, Roast, Broiled and Stewed Beef, Corned Beef, Tongue, Mutton, Veal, etc 354 Salads. Chicken, Veal, Lobster, Potatoto and Asparagus Salad 357 Sauces. Celery, Egg, Tomato, Mayonaise Sauces, Curry Powder 358 Sweet Pickles. Pickled Peaches and Apples 359, Sour Pickles. Cucumber, French and Mixed Pickles* Piccalilli, Chow Chow, Pickled Oysters, Tomato Catsup 36c XII (son m EN IPS. Relishes for Breakfast and Supper. Milk, French and Lemon Toast 361 Omelettes. Baked and Boiled Omelettes 362 Vegetables. Potatoes, Beans, Peas, Asparagus, Cabbage, Cauliflower, Toma- toes, Onions, Maccaroni, Egg Plant, Parsnips, Turnips, Beets, Squash, Green Corn, Rice, etc 363 Puddings. Plum, Cocoanut, Chocolate, Rice, Suet, Baked Indian, Gra- ham Bread, Berry, Fruit, Lemon, Tapioca, French, etc., Puffs, Pudding Sauces 367 Pies. Pastry for Pies, Mince, Lemon, Apple, Cocoanut, Cream, Cus- tard and Squash Pies 372 Custards and Creams. Boiled Custard, Apple Sago, Chocolate Custard, Floating Island 374 Ices. Sherbet, Creams, Charlotte Russe, Meringues and Blanc Mange. 376 Cake. Cookies, Cake of various kinds, Jelly and Layer Cake, Cream Shells, Fruit Cakes, Fried Cakes, Caramel Cake, Ginger Bread, Sponge Cake, Frosting, Lady Fingers, etc 379 Drinks. Coffee, Tea, Lemonade, Orange, Pineapple and Tea Lemon- ade, Summer Drinks, Other Drinks 385 Fruit. Ripe for the Table, Canned Fruits and Vegetables, Jellies, etc. 394 Confectionery. Taffy, Caramels, Lemon, Cocoanut, Molasses and Cream Can- dies, etc, 402 J PART ONE. ETHICS DFERTING ©HE F£ELACTI0N OP l*OOD WO P?EAliJHH. 11 C^ rr*- -®°-4t$=3 <# Z^i+—®" ^s=r* 7? 6 Has*" e w t] ©he Relation [^ HE pleasures of the table are not to be despised, as a factor in the problem of eating to live. The Creator has endowed us with a capacity for the keen enjoyment of eating and drinking, and had not this faculty been perverted and abused, a very large share of the diseases which now afflict humanity might never have existed.