MISS BEECHER’S HOUSEKEEPER AND HEALTHKEEPER: CONTAINING FIVE HUNDRED RECIPES FOR ECONOMICAL AND HEALTHFUL COOKING; ALSO, MANY DIRECTIONS FOR SECURING HEALTH AND HAPPINESS. _APPROVED BY PHYSICIANS OF ALL CLASSES._ [Colophon] NEW YORK: HARPER & BROTHERS, PUBLISHERS, FRANKLIN SQUARE. 1873. Entered according to Act of Congress, in the year 1873, by HARPER & BROTHERS, In the Office of the Librarian of Congress, at Washington. CONTENTS. PART FIRST. CHAPTER I. HEALTH, ECONOMY, AND PLEASURE IN FOOD. Rules of Health in regard to Food and Drink—Measures used in Cooking Page 15 CHAPTER II. MARKETING AND THE CARE OF MEATS. Marketing—Beef—Different “Cuts,” etc.—Veal—Mutton—Pork—Poultry—Fish —Shell-fish—Care of Meats—To salt down Beef—To cleanse Calf’s Head and Feet—To prepare Rennet—To salt down Fish—To try out Lard—Molasses-cured Hams—Brine for coming Hams, Beef, Pork, etc.—Another—Brine by Measure—To salt down Pork—To prepare Cases for Sausages—Sausage Meat—Another Recipe—Bologna Sausages—To smoke Hams 18 CHAPTER III. STEWS AND SOUPS. New Soup and Stew Kettle—General Directions—Stews: of Beef and Potato; Mutton and Turnip, (French;) Simple Mutton; Beef, with vegetable flavors; Fowl, with Celery or Tomatoes—Irish Stew—Veal Stew—Another—Pilaff (Turkish)—Rice or Hominy Stew—English Beef Stew—Pot au Feu (French)—Olla Podrida (Spanish)—French Mutton Stew—French Modes of Cooking—Flavors—Soup Powder 28 CHAPTER IV. SOUPS. General Directions—Soup Stock—Soup of Potato—Plain Beef—Rich Beef—Green Pea—Dried Bean or Pea—Clam—Vegetable and Meat for Summer—Dried Pea, with salt Pork—Dried Bean or Pea, with Meat stock—Mutton—Vegetable (French)—Plain Calf’s Head—Simple Mutton 35 CHAPTER V. HASHES. Four Ways of spoiling Hashes—Hashes: of Fresh Meats, seasoned; Cold fresh Meats and Potatoes; Meat, with Eggs; Meat, with Tomatoes; Beef; Veal; Rice and cold Meats; Bread-crumbs and cold Meats; Another; Cold Beefsteak; Same, with Potatoes and Turnips; Cold Mutton or Venison; Corned Beef; Cold Ham—Meats warmed over—To Cook cold Meats—Cold meat Hash—Souse—Tripe 39 CHAPTER VI. BOILED MEATS.