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._

That room or toleration for another "cook-book" can exist in the public
mind, will be denied at once, with all the vigor to be expected from a
people overrun with cook-books, and only anxious to relegate the majority
of them to their proper place as trunk-linings and kindling-material. The
minority, admirable in plan and execution, and elaborate enough to serve
all republican purposes, are surely sufficient for all the need