Isabella Beeton The Book of Household Management BIBLIOGRAPHIC NOTE. The Book of Household Management by Mrs. Isabella Beeton was first published in 24 monthly parts 1859-61 and as a bound edition later in 1861. Isabella Beeton having died in 1865, a second edition, was prepared by Sam Beeton, Isabella's husband, and published in 1869. there have been a great many subsequent editions, departing more and more from the original. This Ex-classics edition is a HTML version of the first edition. The text has been taken from the University of Adelaide E-text prepared by Steve Thomas. All praise to them for making their version freely available. The illustrations are from a facsimile of the first edition published by Jonathan Cape in 1968. PREFACE. Illustration: Frontispiece I must frankly own, that if I had known, beforehand, that this book would have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no more fruitful source of family discontent than a housewife's badly-cooked dinners and untidy ways. Men are now so well served out of doors,-at their clubs, well-ordered taverns, and dining-houses, that in order to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as well as be perfectly conversant with all the other arts of making and keeping a comfortable home. In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the number of people for whom it is sufficient, and the time when it is seasonable. For the matter of the recipes, I am indebted, in some measure, to many correspondents of the "Englishwoman's Domestic Magazine," who have obligingly placed at my disposal their formulas for many original preparations. A large private circle has also rendered me considerable service. A diligent study of the works of the best modern writers on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France, and Germany, have also very materially aided me. I have paid great attention to those recipes which come under the head of "COLD MEAT COOKERY." But in the department belonging to the Cook I have striven, too, to make my work something more than a Cookery Book, and have, therefore, on the best authority that I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table; have described the manner of feeding him, and of slaying him, the position of his various joints, and, after giving the recipes, have described the modes of carving Meat, Poultry, and Game. Skilful artists have designed the numerous drawings which appear in this work, and which illustrate, better than any description, many important and interesting items. The coloured plates are a novelty not without value. Besides the great portion of the book which has especial reference to the cook's department, there are chapters devoted to those of the other servants of the household, who have all, I trust, their duties clearly assigned to them. Towards the end of the work will be found valuable chapters on the "Management of Children"--"The Doctor," the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us; and the last chapter contains "Legal Memoranda," which will be serviceable in cases of doubt as to the proper course to be adopted in the relations between Landlord and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer. These chapters have been contributed by gentlemen fully entitled to confidence; those on medical subjects by an experienced surgeon, and the legal matter by a solicitor. I wish here to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only further to add, that I trust the result of the four years' incessant labour which I have expended will not be altogether unacceptable to some of my countrymen and countrywomen. ISABELLA BEETON. ANALYTICAL INDEX. NOTE. Where a p. occurs before the number for reference, the page, and not the paragraph, is to be sought. Accidents, injuries, &c. remarks on 2578 Agreements 2705 Alexanders 1108 Alkalis 2654 Allium, the genus 1129 Allspice 438 Almond, the 1219 * Bitter 1220 * Cake 1752 * Cheesecakes 1219 * Flowers 1316 * Icing for cakes 1735 * Paste, for second-course dishes 1220 * Pudding, baked 1221 * Puddings, small 1222 * Puffs 1223 * Soup 110 * Tree 110, 1487 * Uses of the Sweet 1221 Almonds, and raisins 1605 * Husks of 1222 Anchovy, the 226 * Butter 1637 * Butter or paste 227 * Paste 228 * Sauce 362 * Toast 228 Anchovies, fried 226 * Potted 227 Animals, period between birth and maturity 92 * Quality of the flesh of 93 * Saxon names of 709 * Tails of 640 * Tongues of 675 Apoplexy 2634 Apple, the 111 * Charlotte 1420 * Charlotte aux pommes 1418 * an easy method of making 1419 * Cheesecakes 1226 * Constituents of the 1229 * Custard, baked 1389 * Dumplings, baked 1225 * boiled 1227 * Fritters 1393 * Ginger 1424, 1516 * Jam 1517 * Jelly 1518 * clear 1396 * or marmalade 1395 * Pudding, baked, rich 1228 * more economical 1229 * very good 1231 * boiled 1232 * iced 1290 * rich, sweet 1230 * Sauce, brown 364 * for geese or pork 363 * Snow 1401 * Snowballs 1235 * Soufflé 1402 * Soup 111 * Tart, creamed 1234 * or pie 1233 * Tourte or cake 1236 * Trifle 1404 * Universally popular 1236 * Uses of the 1225 Apples, à la Portugaise 1398 * And rice 1400 * a pretty dish 1397 * Buttered 1390 * Compote of 1515 * Dish of 1603 * Flanc of 1391 * Ginger 1424 * Ices 1394 * In red jelly 1399 * Stewed, and custard 1403 * To preserve in quarters (imitation of ginger) 1520 Apprentices 2724 Apricot, cream 1405 * Jam or marmalade 1522 * Pudding 1238 * Qualities of the 1239 * Tart 1239 Apricots, compote of 1521 * Flanc of 1406 Arrowroot, biscuits, or drops 1738 * Blancmange 1407 Arrowroot, Manufacture of 387, 1240 * Pudding, baked or boiled 1240 * Sauce for puddings 1356 * To make 1855 * What Miss Nightingale says of 1855 Arsenic 2656 Artichoke, composite or composite flowers of 1080 * Constituent properties of the 1083 * Jerusalem 1086 * Uses of the 1084 Artichokes, a French mode of cooking 1082 * A l'Italienne 1083 * Fried 1081 * Jerusalem, boiled 1084 * mashed 1085 * soup 112 * with white sauce 1086 * To boil 1080 Asparagus, ancient notion of 114 * Boiled 1087 * Island 1087 * Medicinal uses of 1088 * Peas 1088 * Pudding 1089 * Sauce 365 * Soup 113 Aspic, or ornamental savoury jelly 366 Attestation to wills 2750 Bachelor's omelet 1462 * Pudding 1241 Bacon, boiled 804 * Broiled rashers of 803 * Curing of 822 * and keeping it free from rust 806 * in the Devonshire way 821 * in the Wiltshire way 805 * Fried rashers of, and poached eggs 802 Bain-Marie 430 Bakewell pudding, very rich 1242 * Plainer 1243 Ball suppers p.957 Bandoline, to make 2255 Bantam, the 939 Barbel, the 229 * To dress 229 Barberries, in bunches 1523 Barberry, description of the 1245 * Tart 1245 Barley, 116 * Gruel 1856 * Soup 116 * Sugar 1524 * Water, to make 1857 Baroness pudding 1244 Basil 173 Baths and fomentations, remarks on 2599 * Cold 2603 * Heat of 2600 * Warm and hot bath 2601 Batter pudding, baked 1246 * with fruits 1247 * boiled 1248 * orange 1249 Bay or laurel, varieties of 180 * Consecrated by priests 512 Bean, haricot, the 1120 Beans, boiled, broad or Windsor 1092 * French 1090 * Broad, à la poulette 1093 * French mode of cooking 1091 * Haricots and minced onions 1121 * blancs à la maitre d'hôtel 1120 * blancs, or white haricots 1119 * and lentils 1119 * Nutritive properties of 1092 * Origin and varieties of 1093 Béchamel, or French white sauce 367 * Maigre, or without meat 368 * Sauce 406 Beef, aitchbone of, boiled 607 * to carve an p.316 * A la mode 601 * Baked 598 * Baron of 679 * Bones, broiled 614 * Brisket of, à la Flamande 649 * to carve a p.317 * to stew 649 * Broiled, and mushroom sauce 612 * oyster sauce 613 * Cake 610 * Carving p.316 * Collared 617 * Collops 18 * minced 619 * Curried 620 * Different seasons for 611 * Dripping, to clarify 621 * Fillet of roast, larded 623 * French 649 * Frenchman's opinion of 626 * Fricandeau of 624 * Fried, salt 625 * Fritters 627 * Hashed 628 * Hung, to prepare 630 * Hunter's 631 * Kidney, to dress 632 * Marrow-bones boiled 635 * Minced 636 * Miriton of 637 * Names of the several joints 597 * Olives 650 * Palates, to dress 653 * Pickle for 654 * Potted 642 * Qualities of 599 * Ragoût of 656 * Rib bones of 644 * Ribs of, boned and rolled, roast (joint for a small family) 658 * roast 657 * to carve p.317 * Rissoles 615 * Roast 658 * Rolled 646 * Rolls 647 * Round of, boiled 608 * miniature 618 * to carve a p.318 * Round of, to pickle part of a 655 * Rump of, stewed 670 * steak 666 * Sausages 662 * Seasons for 611 * Shin of, stewed 671 * Sirloin of, roast 659 * to carve a p.317 * Sliced and broiled 664 * Spiced (to serve cold) 665 * Steak, a fried rump 626 * and kidney pudding 603 * oyster sauce 603 * broiled 611 * pie 604 * pudding, baked 650 * rolled, roasted, and stuffed 663 * stewed, and celery sauce 667 * with oysters 668 * with fried potatoes 606 * Tea, baked 1860 * savoury 1859 * to make 1858 * Tongue, boiled 673 * pickle for 641 * to carve a p.318 * to cure a 674 * to pickle and dress a, to eat cold 676 * To salt 660 * Dutch way 661 Beef-tea, Dr. Christison's 1859 * Miss Nightingale's opinion of 1858 Beer, table 191 Beetroot 1094 * Boiled 1094 * Pickled 369 Benton sauce 370 Bequests, legacies, &c. 2744 Beverages, general observations on 1789, 1806 Bills of fare, for January p.909 * February p. 914 * March p.918 * April p.922 * May p.926 * June p.930 * July p.934 * August p.937 * September p.940 * October p.943 * November p.946 * December p.949 * ball supper for 60 persons p.957 * ball supper, cold collation, for a summer entertainment for 70 or 80 * persons p.958 * breakfasts 959 * game dinner for 30 * persons p.953 * luncheons and suppers p.959 * menu, service à la Russe p.954 * picnic for 40 persons 960 * suppers p.956 Birds, general observations on 917 Biscuit powder 1737 Biscuits, arrowroot 1738 * Cocoa nut 1740 * Crisp 1741 * Dessert 1742 * Lemon 1743 * Macaroons 1744 * Ratafias 1745 * Remarks on 1712 * Rice 1746 * Rock 1747 * Savoy 1748 * Seed 1749 * Simple, hard 1750 * Soda 1751 Bites and stings, general remarks on 2609 * of insects 2610 * of snakes 2612 * Of dogs 2613 Blackcock, heathcock, &c. 1019 * Roast 1019 * To carve a 1054 Blancmange 1408 * Arrowroot. 1407 * Cheap 1409 * Lemon 1442 * Rice 1476 Bleeding, from the nose 2607 * Operation of 2605 Blonde, to clean 2265 Blood, spitting of 2608 Boar's head, importance of the 815 * The Westphalian 787 Bones, dislocation of 2614 * Fracture of 2615 Bonnets 2244 Books of account 2731 Boots, polish for 2240 * Bottled fresh fruit 1542 * with sugar 1544 * Boudin, à la reine 961 * Brain, concussion of, stunning 2623 * Brandy, cherry 1526 * Lemon 460 * Orange 1826 * Varieties of 1328 Bread, and bread-making 1668 * And-butter fritters 1410 * pudding 1255 * Crumbs, fried 424 * Fried for borders 426 * Indian-corn-flour 1721 * Making in Spain 1776 * Origin of 117 * Properties of 1252 * Pudding, baked 1250 * boiled 1252 * brown 1253 * miniature 1254 * very plain 1254 * Rice 1720 * Sauce 371 * Sippets of, fried 425 * Soda 1722 Bread, soup 117 * To make a peck of good 1719 * To make good home-made 1718 * To make yeast for 1716 Breakfasts p.959, par 2144 Breath, shortness of, or difficult breathing 2670 Bride-cake, rich 1753 Bridles 2218 Brill, the 230 * To carve a p.175 Brilla soup 166 Brocoli, boiled 1095 Broth, calf's-foot 1862 * Chicken 1863 * Eel 1866 * Mutton to make 1872 * Mutton to quickly make 1873 Brown roux for thickening gravies 525 Browning, for sauces and gravies 373 * For stock 108 Bruises, lacerations, and cuts 2617 * Treatment of 2618 Brushes, to wash 2250 Brussels sprouts, boiled 1096 Bubble-and-squeak 616 Bullock's heart, to dress a 615 Buns, light 1731 * Plain 1729 * To make good plain 1730 * Victoria 1732 Burns and scalds 2619 * Treatment of the first class of 2620 * Treatment of the second class 2621 * Treatment of the third class 2622 Butler, care of plate and house 2162 * Duties of the, at breakfast, luncheon, dinner, and dessert 2157 * luncheon, in the drawing-room 2161 * Lights, attention to 2160 * Wine, bottling 2167 * Wine, cellar 2163 * Wine, fining 2166 Butter, anchovy 227,1637 * Antiquity of 1205 * Beurre noir, or brown butter (a French sauce) 374 * Clarified 375 * Colouring of 1636 * Curled 1635 * Easily digested 1255 * Fairy 1636 * General observations on 1615 * How to keep 1635 * How to keep fresh 1207 * In haste 1206 * Maitre d'hôtel 465 * Melted 376 * Melted (the French sauce blanche) 378 * Melted made with milk 380 * Moulds for moulding fresh butter 1634 * Thickened 379 * To keep and choose, fresh 1632 * To preserve and to choose, salt 1633 * What to do with rancid 1208 Cabbage, the 118 * Boiled 1098 * Colewort, or wild 1099 * Green kale, or borecole 1097 * Kohl-Rabi, or turnip 1095 * Qualities of the 1169 * Red, pickled 499 * Red, stewed 1099 * Savoy, and Brussels sprouts 1096 * Savoy, description of the 140 * Soup 118 * Tribe and their origin 1098 * Turnip tops and greens 1169 Cabinet, or chancellor's pudding 1256 * Plain, or boiled bread-and-butter pudding 1257 Café au lait 1812 * Noir 1813 Cake, almond 1752 * Breakfast, nice 1739 * Bride or Christening 1753 * Christmas 1754 * Cocoa-nut 1740 * Economical 1756 * Good holiday 1763 * Honey 1758 * Lemon 1764 * Luncheon 1765 * Nice useful 1757 * Pavini 1771 * Plain 1766 * Plain for children 1767 * Plum, common 1768 * Plum, nice 1769 * Pound 1770 * Queen 1773 * Rice 1746, 1772 * Saucer, for tea 1774 * Savoy 1748, 1782 * Scrap 1779 * Seed, common 1775 * seed, very good 1776 * Snow 1777 * Soda 1781 * Sponge 1783 * Sponge Small, to make 1785 * Tea 1786 * Tea to toast 1787 * Tipsy 1487 * Tipsy an easy way of making 1488 * Yeast 1788 Cakes, hints on making and baking 1704 Calf, the 173 * Birth of the 893 * Breeding of the 858 * Fattening the 903 * Feeding a 862 * General observations on the 845 * In America 864 * Names of the 899 * Symbol of Divine power 890 * The golden 873 * When it should be killed 860 Calf's feet, baked or stewed 1861 Calf's feet, boiled with parsley and butter 860 Calf's feet, broth 1862 Calf's feet, fricasseed 861 * jelly 1416 * Head, à la Maitre d'hôtel 864 * boiled 876 * collared 862 * club 867 * fricasseed 863 * hashed 878 * soup 167 * to carve a 913 * Liver and bacon 881 * aux fines herbes 880 * larded and roasted 882 * Udder, for French forcemeats 421 Calomel 2658 Camp-vinegar 381 Canary-pudding 1258 Candlesticks 2311 Cannelons, or fried puffs 1417 Caper-sauce, for boiled mutton 382 * For fish 383 * Substitute for 384 Capercalzie, the 1026 Capers 383 Capsicums, pickled 385 Carbonate of soda 1765 Carp, the 242 * Age of the 243 * Baked 242 * Stewed 243 * Carpet sweeping 2312 * Carriages 2225 * Carrot, the 121 * Constituents of the 1101 * Jam, to imitate apricot preserve 1525 * Nutritive properties of the 1102 * Origin of the 1100 * Pudding, boiled or baked 1259 * Seed of the 1103 * Soup 120 * Varieties of the 1172 Carrots, boiled 1100 * Sliced 1103 * Stewed 1102 * To dress in the German way 1101 Carving, beef p.316 * aitchbone of p.316 * brisket of p.317 * ribs of p.317 * round of p.318 * sirloin of p.317 * Blackcock 1054 * Brill p.175 * Calf's head 913 * Codfish p.174 * Duck 999 * wild 1055 * Fowl 1000 * Goose 1002 * Grouse 1058 * Ham 843 * Hare 1056 * Lamb 764 * Landrail 1063 * Mutton, haunch of 759 * leg of 760 * loin of 761 * mutton, saddle of 762 * shoulder of 763 * Partridge 1057 * Pheasant 1059 * Pigeon 1063 * Plover 1066 * Pork 842 * leg of 844 * Ptarmigan 1064 * Quail 1065 * Rabbit 1004 * Salmon p.175 * Snipe 1060 * Soles p.175 * Sucking-pig 842 * Teal 1067 * Tongue p.318 * Turbot p.175 * Turkey 1005 * Veal 854 * breast of 912 * fillet of 914 * knuckle of 915 * loin of 916 * Venison, haunch of 1061 * Widgeon 1068 * Woodcock 1062 Cauliflower, description of the 1105 * Properties of the 1151 Cauliflowers, à la sauce blanche 1105 * Boiled 1104 * With Parmesan cheese 1106 Cayenne, varieties of 362 * Vinegar or essence of cayenne 386 Celery, indigenous to Britain 122 * Origin of 1109 * Sauce for boiled turkey, poultry, &c. 387 * (a more simple recipe) 388 * Soup 122 * Stewed 1110 * à la crême 1108 * with white sauce 1109 * To dress 1107 * Various uses of 441, 1107 * Vinegar 389 Champagne 1832 * Cup 1832 Chanticleer and his companions 947 Chantilly soup 123 Char, the 243 Charlotte apple, very simple 1420 * Aux pommes, an easy method of making 1418 * Russe 1421 Cheese 1638 * Cayenne 1642 * Cream 1622 * Damson 1536 * Decomposed 1638 * Fondue 1643 * Brillat Savarin's 1644 * General observations on 1620 * Macaroni, as usually served with 1645 * Mode of serving 1640 * Pork 799 * Paragraph * Pounded 1648 * Raisin 1587 * Ramakins, to serve with 1649 * Sandwiches 1641 * Scotch rarebit 1651 * Smoking 1640 * Stilton 1639 * Toasted, or Scotch rarebit 1651 * Welsh 1652 Cheesecakes, almond 1219 * Apple 1226 * Lemon 1292 Cherokee or store sauce 528 Cherries, dried 1527 * Morello, to preserve 1561 * To preserve in syrup 1529 Cherry, brandy 1526 * Jam 1528 * Sauce for sweet puddings 1357 * Tart 1261 * Tree in Rome 1561 * Varieties of the 1261 Chervil, peculiarities of 129 Chestnut sauce, brown 391 * for fowls or turkey 390 * Spanish, soup 124 * Uses of the 124 Chicken, boiled 938 * Broth 1863 * Curried 942 * Cutlets 926 * French 927 * Fricasseed 945 * Or fowl patties 928 * pie 929 * Potted 930 * Pox, or glass-pox 2538 * Salad 931 Chickens, age and flavour of 931 Chili vinegar 393 China chilo 712 Chocolate, box of 1502 * Cream 1430 * History of 1430 * Soufflé 1427 * To make 1807 Cholera, and autumnal complaints 2624 Christmas, cake 1754 * Plum-pudding, very good 1328 * Pudding, plain, for children 1327 Christopher North's sauce for game or meat 394 Chub, the 243 Churning 2365 Churns 2362 * Cleaning the 2368 Cinnamon-tree, the 524 Citron, uses of the 1329 * Varieties of the 1436 Claret cup 1831 * Varieties of 1831 Cleanings, periodical 2326 Cleanliness, advantages of 2689 Clothes, cleaning 2239 Clove, derivation of the name 436 * Tree 367 Coach-house and stables 2204 Coach-house and stables, furniture of the 2209 * Harness-room 2208 * Heat of stables 2205 * Horse, the 2203 * Stalls 2207 * Ventilation of stables 2206 Coachman, carriages 2225 * Choosing horses 2231 * Driving 2232 * Duties of the 2210 * Pace of driving 2230 * Whip, the 2233 Cock-a-Leekie 134 Cocoa and chocolate, various uses of 1807 * To make 1816 Cocoa-nut, the 125 * Cakes or biscuits 1740 * Soup 125 Cod, fecundity of the 241 * Food of the 237 * Habitat of the 239 * Method of preserving 233 * Season for fishing for the 240 * Sounds 234 * Tribe, the 231 Codfish, the 231 * A la Béchamel 239 * créme 233 * A l'Italienne 241 * A la maitre d'hôtel 240 * Curried 237 * Head and shoulders of 232 * to carve p.174 * Pie 235 * Preserving 233 * Salt, (commonly called salt fish) 233 * Sounds 233 * en poule 234 * To choose 232 Coffee, Café au lait 1812 * Café noir 1813 * Essence of 1808 * Miss Nightingale's opinion on 1865 * Nutritious 1864 * Plant 1811 * Simple method of making 1811 * To make 1810 * To roast 1809 Cold-meat cookery:-- * Beef, baked 598 * bones, broiled 614 * broiled, and mushroom sauce 612 * oyster sauce 613 * bubble-and-squeak 616 * cake 610 * curried 620 * fried salt 625 * fritters 627 * hashed 628 * minced 636 * miriton of 637 * olives 651 * potted 613 * ragoût 656 * rissoles 615 * rolls 647 * sliced and broiled 664 * stewed, and celery sauce 667 * with oysters 668 * Calf's head, a la maitre d'hôtel 864 * fricasseed 863 * hashed 878 * Chicken, cutlets 927 * or fowl patties 928 * potted 930 * salad 931 * Duck, hashed 932 * stewed and peas 935 * turnips 937 * wild, hashed 1020 * ragoût of 1021 * Fish, and oyster pie 257 * cake 258 * cod, à la Béchamel 239 * à la crême 238 * curried 237 * pie 235 * salmon, curried 305 * scallop 350 * turbot, à la crême 341 * au gratin 342 * fillets of, baked 339 * à l'Italienne 340 * Fowl, à la Mayonnaise 962 * boudin, à la Reine 961 * croquettes of 953 * fricasseed 946 * fried 947 * hashed 955 * Indian fashion 957 * Indian dish of 959 * minced 956 * à la Béchamel 950 * or chicken, curried 942 * ragoût 951 * scollops 658 * sauté, with peas 960 * Game, hashed 1023 * Goose, hashed 967 * Hare, broiled 1029 * hashed 1030 * Lamb, hashed, and broiled bladebone 749 * Mutton, baked minced 703 * broiled and tomato sauce 710 * collops 731 * curried 713 * cutlets 714 * dormers 715 * haricot 718 * hashed 719 * hodge-podge 720 * pie 733 * ragoût of neck 736 * toad in hole 743 * Pork, cheese 796 * cutlets 796 * hashed 801 * Turkey, croquettes of 987 * fricasseed 988 * hashed 989 * Veal, baked 856 * cake 859 * collops, Scotch 870 * curried 865 * fillet of, au Béchamel 883 * loin of, au Béchamel 887 * minced 889 * olive pie 895 * patties, fried 896 * ragout of 900 * rissoles 901 * rolis 902 * tête de veau en tortue 911 * Venison, hashed 1050 Cold, to cure a 2625 * On the chest 2626 College pudding 1263 Collops, cooking 871 * Scotch 870 * Scotch white 871 Combs, to clean 2251 Compote of, Apples 1515 * Apricots 1521 * Damsons 1537 * Figs, green 1541 * Gooseberries 1515 * Greengages 1551 * Oranges 1565 * Peaches 1572 Compotes, to make syrup for 1512 Confectionary, general observations on 1508 Consommé, or white stock for many sauces 395 Constructive notices 2699 Convulsions or fits 2519 Cook, duties of the cook, kitchen, and scullery-maids 79 * Early rising 80 * First duty of the 81 * General directions to the 75 * duties of the 82 Cookery, cleanliness of utensils used in 72 * Excellence in the art of 78 * Explanation of French terms used in 87 * Introduction to 76 * Measures used in 77 Copper 2659 Coriander plant, the 174 Corks, with wooden tops 446 Corrosive sublimate 2657 Cow, cheese 1652 * Heel, fried 639 * stock for jellies 1412 * Pox, or vaccination 2543 * or variola 906 Cows, cost of keep for 2370 Cowslip wine 1817 Crab, hot 245 * Sauce, for fish 396 * To dress 244 * Tribe, the 245 Crape, to make old look like new 2277 Crayfish, the 246 Crayfish, how preserved 193 * Potted 247 * Soup 193 Cream, à la Valois 1422 * Apricot 1405 * Chocolate 1430 * Devonshire 1630 * Ginger 1432 * Italian 1437 * Lemon 1443 * economical 1444 * or custards 1446 * very good 1445 * Noyeau 1452 * Orange, Seville 1464 * sweet 1463 * Peculiarities of 1385 * Raspberry 1475 * Sauce for fish or white dishes 397 * Stone, of tous les mois 1483 * Swiss 1485 * To make ice fruit 1555 * Vanilla 1490 * Whipped 1492 Creams, general observations on 1385 Croquettes of, fowl 953 * Rice 1477 Croup 2568 * Symptoms of 2569 * Treatment of 2570 Crumpets 1728 Crust, butter, for boiled puddings 1213 * Common, for raised pies 1217 * Dripping, for kitchen puddings and pies 1214 * For fruit tarts, very good 1210 * Lard or flead 1218 * Pâté brisée, or French, for raised pies 1216 * Short, common 1212 * good 1211 * Suet, for pies and puddings 1215 Cucumber, antiquity of the 127, 402 * Chate 1114 * Geographical distribution of the 1111 * Indigestible 1152 * Properties and uses of the 1113 * Sauce 398 * white 400 * Soup 127 * Vinegar (a very nice addition to salads) 491 Cucumbers, à la poulette 1112 * Fried 1113 * For winter use 402 * Pickled 399 * Preserving (an excellent way) 403 * Stewed 1114 * with onions 1115 * To dress 1111 Curds and whey 1629 Currant, dumplings 1264 * Fritters 1429 * Jam, black 1530 * red 1532 * Jelly, black 1531 * red 1533 * white 1534 * Pudding, black or red 1266 * boiled 1265 * Red, and raspberry tart 1267 Currants, iced 1558 * Uses of 1266 * Zante, description of 1264 Curry powder 449 Custard, apple, baked 1389 * Boiled 1423 * Creams, or lemon 1446 * Pudding, baked 1268 * boiled 1269 * Sauce for sweet puddings or tarts 404 * Tartlets, or Fanchonnettes 1315 Cutlets, chicken 926 * French 927 * Invalid's 1865 * Lamb 747 * Mutton 732 * Italian 723 * of cold 714 * Pheasant 1040 * Pork 796 * Salmon 306 * Sauce for 513 * Veal 866 * à la Maintenon 868 * Cygnet, the 998 Dace, the 243 Dairy, the 2358 * Butter, colouring of 2366 * milk 2368 * washing 2367 * Churning 2365 * Churns 2362 * Cleaning the churn, &c. 2368 * Cows, cost of keep for 2370 * Devonshire system 2369 * Hair sieve 2360 * Maid, charge of dairy produce 2371 * duties of the 2357 * Milk, dishes 2361 * general management of 2364 * pails 2359 * Situation of the 2363 Dampfnudeln, or German puddings 1280 Damson, the 1270 * A very nice preserve 1539 * Cheese 1536 * Jam 1538 * Pudding 1271 * Tart 1270 Damsons, baked for winter use 1535 * Compote of 1537 * To preserve, or any other kind of plums 1540 Darioles, à la vanille 1428 Date, the 1605 Debts 2725 * Estate chargeable with 2748 Decanters, to clean 2198, 2336 Deer, the 1049 * Fallow 1050 * Roebuck 1051 Deer, stag 1051 Delhi pudding 1272 Dentition 2509 Dessert, biscuits 1742 * Dishes 1598 * general remarks on 1509 Devonshire, cream 1630 * Junket 1631 Diarrhoea 2574 Dilapidations 2718 Dinners, and dining 1879 * A la Russe 2137 * menu p.955 * Bills of fare for, from 6 to 18 persons, from January to December * p.909 * Bills of fare for game, for 30 persons p.953 * Bills of fare for plain family p.913, 917, 921, 925, 929, 933, * 936, 939, 942, 945, 948, 952 Diseases of infancy and childhood 2509 Dishes, a hundred different 434 Domestics, general remarks on 2153 Dormers 715 Downs, the 725 Draught, for summer 1837 Dress and dressing of infants 2491 Drink for warm weather, pleasant 1836 Dripping, to clarify 621 Driving 2232 Drowning, treatment after 2676 Duck, the 932 * American mode of capturing the 936 * Aylesbury 935 * Bow-bill 936 * Buenos Ayres 933 * Eggs of the 934, 1658 * Fattening 936 * Hashed 932 * Hatching 935 * Man and dog, decoy 937 * Roast 934 * to carve a 999 * Rouen 934 * Snares in Lincolnshire 937 * Stewed, and peas 935 * and turnips 937 * To ragoût a whole 933 * Varieties of the 933 * Wild, the 934, 937, 1022 * hashed 1020 * ragoût of 1021 * roast 1022 * to carve a 1055 Ducklings, cooping and feeding 935 Dumplings, baked apple 1225 * Boiled apple 1227 * Currant 1264 * Lemon 1294 * Marrow 1306 * Sussex, or hard 1376 * Yeast 1383 Dusting 2313 Dutch flummery 1426 * Sauce, for fish 405 * Green, or Hollandaise verte 406 Eel, broth 1866 * Haunts of the 254 * Pie 253 * Productiveness of the 252 * Soup 194 * Tenacity of life of the 256 * The common 250 * Tribe, the 249 * Voracity of the 253 Eels, à la Tartare 255 * Boiled 249 * Collared 254 * En matelote 256 * Fried 252 * Stewed 250 Egg, balls for soups and made dishes 408 * Sauce for salt fish 409 * Soup 128 * Wine 1867 Eggs, à la maitre d'hôtel 1660 * A la tripe 1667 * Boiled for breakfast, salads, &c. 1656 * Buttered 1657 * Ducks' 1658 * For hatching 927 * Fried 1659 * General remarks on 1623 * Liaison of, for thickening sauces 461 * Oeufs au plat, or au miroir 1661 * Plovers' 1662 * Poached 1663 * with cream 1664 * Primitive method of cooking 1658 * Quality of 1654 * Scotch 1666 * Snow, or oeufs à la neige 1482 * To choose 1654 * keep fresh for several weeks 1655 * pickle 407 * Veneration for 1659 * White of 1387 * Will crack if dropped in boiling water 1656 Elderberry wine 1818 Emetic, tartar 2660 Empress pudding 1273 Endive, à la Française 1118 * Genus of 1116 * Plant 169 * Stewed 1117 * To dress 1116 Entrée, beef or rump steak, stewed 666 * Beef, minced collops 619 * Boudin à la reine 961 * Calf's head, fricasseed 863 * liver, larded and roasted 882 * Chicken and rice croquettes 953 * cutlets 926 * or fowl, fricasseed 945 * Fowl, hashed 955 * sauté with peas 960 * Lamb, cutlets 747 * sweetbreads and asparagus 757 * another way * to dress 758 * Lark pie 971 * Lobster-curry 274 Entrée, lobster cutlets 275 * patties 277 * Oyster patties 289 * Sweetbreads, baked 906 * fried 907 * stewed 908 * Veal cutlets 866 * à la Maintenon 868 * broiled 867 * collops 879 * fricandeau of 874 * tendons de veau 909 * tête de veau 911 * Vol au vent 1379 Epaulettes of gold or silver 2287 Epicurean sauce 410 Espagnole, or brown Spanish sauce 411 Everton toffee 1597 Exeter pudding 1274 Eye, lime in the 2629 * Sore 2628 * Stye in the 2630 * Substances in the 2627 Eyelids, inflammation of the 2631 Fairy butter 1636 Fanchonnettes, or custard tartlets 1315 Fasting 2632 Feathers 2284 Fennel 412 * Sauce for mackerel 412 Fig pudding 1275 Figs, green, compote of 1541 Fish, addendum and anecdote of p.173 * And oyster pie 257 * As an article of human food 211 * Average prices 226 * Cake 258 * General directions for carving p..174 * dressing 219 * rule in choosing 226 * In season January to December p.33 * Kettle 338 * Pie with tench and eels 349 * Sauce 413, 512 * Scallop 350 * Soup 192 * Stock 192 * Supply of, for the London market 353 * To smoke at home 820 Fishes, natural history of 199 Fits 2633 * Apoplexy 2634 * and drunkenness, distinctions between 2638 * epilepsy, distinctions between 2637 * hysterics distinctions between 2639 * poisoning by opium, distinctions between 2640 * Epilepsy 2641 * Fainting 2642 * Hysterics 2643 * The consequence of dentition 2519 Fixtures 2713 Fleece, the golden 715 Floorcloth, to clean 2335 Flounder, the 259 Flounders, boiled 259 * Fried 260 Flour, nutritious qualities of 1218 Flowers, to preserve cut 2289 * after packing 2290 Flummery, Dutch 1426 Fomentations 2602 Fondue, Brillat Savarin's 1644 * To make 1643 Food for infants, and its preparation 2499, 2508 Footgear 2245 Footman, boot-cleaning 2174 * Boot tops 2176 * Breakfast, laying cloth, &c. 2181 * Brushing clothes 2180 * Decanters 2198 * Dinner 2185 * Dinners à la Russe 2188 * Dress and livery 2172 * During dinner 2191 * Early rising 2173 * Furniture-rubbing 2179 * General duties 2171 * Glass-washing 2197 * Going out with the carriage 2190 * Knives 2177 * Lamp-trimming 2178 * Letters and messages 2200 * Luncheon, duties at 2184 * Management of work 2196 * Manners, modesty, &c. 2190 * Opening wine 2192 * Pantry 2195 * Patent leather boots 2175 * Politeness 2201 * Receptions and evening parties 2202 * Removal of dishes 2193 * Salt-cellars 2187 * Tea 2194 * Waiting at table 2189 * Where a valet is not kept 2182 Forcemeat, balls for fish soups 414 * Boiled calf's udder for French 421 * For baked pike 413 * cold savoury pies 415 * various kinds of fish 416 * veal, turkeys, fowls, hare, &c. 417 * French 419 * Or quenelles, for turtle soup, Soyer's receipt for 423 * Oyster 489 Fowl, à la Mayonnaise 962 * And rice croquettes 953 * Boiled 938 * à la Béchamel 943 * to carve 1000 * with oysters 944 * rice 940 * Boudin à la reine 961 * Broiled and mushroom sauce 939 * Croquettes 954 * Curried 941 * Fricasseed 945 * Fried 947 * Hashed 955 * an Indian dish 957 * House, the 944 * stocking the 945 * Indian dish of 950 * Minced 956 * à la Béchamel 950 * Pillau 963 * Poulet aux cressons 964 * à la Marengo 949 * Ragoût of 951 * Roast 952 * stuffed 965 * to carve a 1001 Sauté, with peas 960 * Scallops 958 * To bone for fricassees 995 Fowls, à la Marengo 949 * As food 926 * Bantam 939 * feather-legged 958 * Best to fatten 951 * way to fatten 948 * Black Spanish 962 * Characteristics of health and power 946 * Chip in 953 * Cochin China 942 * Common, or domestic 926 * Diseases of, and how to cure 952 * Dorking 940 * Eggs for hatching 927 * Feeding and cooping 930 * Game 938 * Guinea 970 * Hatching 928 * Moulting season, the 956 * Obstruction of the crop 955 * Pencilled Hamburg 965 * Poland 941 * Scour, or Dysentery in 957 * Serai Ta-ook, or fowls of the Sultan 963 * Sir John Sebright's bantams 961 * Sitting 927 * Skin disease in 955 * Space for 943 * Speckled Hamburg 959 * "Turn" in 954 * Various modes of fattening 948 * Young 929 Freezing apparatus, method of working the 1290 French terms used in cookery 87 Fritters, apple 1393 * Beef 627 * Bread-and-butter 1410 * Currant 1429 * Indian 1435 * Orange 1465 * Peach 1469 * Pineapple 1472 * Plain 1473 * Potato 1474 * Rice 1478 Fruit, dish of mixed 1601 * summer 1604 * Fresh to bottle 1542 * Ice creams, to make 1555 * In season, January to December p.33 * Spots, to remove 2270 * To bottle with sugar 1544 * Turnovers 1278 * Water ices, to make 1556 Fuel 73 Fungi, analysis of 1128 * Varieties of 1124 Furniture cleaning 2307, 2313 * Gloss, German 2339 * Polish 2308 Furs, feathers, and woollens 2284 Game, general observations on 1006 * Hashed 1023 * In season, January to December p.33 Garlic 392 Geneva wafers 1431 Genevese sauce 427 German pudding 1279 * or Dampfnudeln 1280 Gherkins, or young cucumbers 428 * Pickled 428 Giblet pie 965 * Soup 168 Gilt frames, to brighten 2337 Ginger, apples 1424 * Beer 1833 * Cream 1432 * Preserved 1432 * Pudding 1281 * Qualities of 407 * Wine 1819 Gingerbread, nuts, rich sweetmeat 1759 * Sunderland 1761 * Thick 1769 * White 1762 Glaize, cold joints to 430 * For covering cold hams, tongues, &c 430 * Kettle 430 Godfrey's cordial 2663 Golden fleece, order of the 708, 715 * Pudding 1282 Goose, Brent 966 * Description of the 968 * Egyptian 969 * Hashed 967 * Roast 968 * to carve a 1002 * Stuffing for (Soyer's) 505 * To dress a green 969 * Wild 967 Gooseberries, compote of 1546 Gooseberry, the 1285 * Fool 1433 * Indigenous to British isles 429 * Jam 1547 * white or green 1549 * Jelly 1550 * Pudding, baked 1283 Gooseberry pudding, boiled 1284 * Sauce for boiled mackerel 429 * Tart 1285 * Trifle 1434 * Vinegar 1820 * Wine, effervescing 1821 Grapes, qualities of 1601 Grates 2298, 2299, 2338 Gravy, a quickly-made 434 * Beef, for poultry or game (good) 435 * Brown 436 * without meat 437 * Cheap, for minced veal 443 * hashes 440 * For roast meat 433 * venison 444 * General stock for 432 * Jugged, excellent 441 * Kettle 432 * Made without meat, for fowls 439 * Orange 488 * Rich, for hashes and ragouts 438 * Roux, for thickening brown 525 * white 526 * Soup 169 * Veal, for white sauces, fricassees 442 Greengage jam 1552 Greengages, compote of 1551 * To preserve dry 1553 * in syrup 1554 Green sauce 431 Greens, boiled, turnip 1169 * Turnip-tops, and cabbage 1169 Groom, bridles 2218 * Cleaning fawn or yellow leather 2223 * Duties of the 2211 * Exercising the horses 2213 * Feeding the horses 2214 * Harness 2219 * cleaning old 2221 * paste 2220 * Shoeing 2217 * Watering horses 2212, 2216 * Wheel-grease 2224 Grouse, description of the 1625 * Pie 1024 * Roast 1025 * Salad 1026 * To carve a 1058 Gruel, barley 1836 * To make 1868 Gudgeon, the 261 * Habitat of the 261 Guinea-fowl, description of the 970 * Roast 970 Guinea-pig, the 997 Gurnet, the 262 * To dress 262 Haddock, habitat of the 263 * Finnan 266 * Weight of the 264 Haddocks, baked 263 * Boiled 264 * Dried 265 Hair-dressing 2248 Hair, pomade for 2253 * To promote growth of 2257 * Wash for 2252 Ham, fried and eggs 843 * Omelet 1457 * Potted 814 * To bake a 810 * boil a 811 * carve a 843 * give it an excellent flavour 812 * glaize 430 Hams, curing of 822 * For curing 816 * To cure in the Devonshire way 821 * sweet, in the Westmoreland way 818 * pickle 819 * salt two 817 * smoke at home 820 Hare, broiled 1029 * Extreme timidity of the 1027 * Hashed 1030 * Jugged 1031 * Potted 1028 * Roast 1027 * Soup 170 * To carve a 1056 * The common 170 Haricot, beans, and minced onions 1121 * Blancs à la maître d'hôtel 1120 * Mutton 716-17-18 * To boil blancs, or white haricot beans 1119 Harness, cleaning old 2221 * Paste 2220 * Room, the 2208 Heart, palpitation of the 2646 Henbane, hemlock, nightshade, and foxglove 2664 Herbs, to dry for winter use 445 * Powder of, for flavouring 446 * Sweet 417 Heradotus pudding 1287 Herring, the 268 * Red 267 Herrings, baked, white 268 * Red, or Yarmouth bleaters 267 * To choose 268 Hessian soup 171 Hidden mountain, the 1438 Hodge-podge 191, 720 Hog, antiquity of the 826, 834 * Fossil remains of the 829 * General observations on the common 765 * In England 837 * Not bacon 807 * Universality of the 833 * Wild and domestic 823 Holly leaves, to frost 1545 Honey cake 1758 Hooping cough 2468, 2564 * Symptoms of 2565 * Treatment of 2566 Horse, the 2203 Horses, choosing 2231 * Exercising 2213 Horses feeding 2224 * Watering 2212, 2216 Horseradish, the 447 * Medical properties of the 1122 * Sauce 447 * Vinegar 448 Hot spice 524 Housekeeper, daily duties of the 58 * General duties of the 55 * Knowledge of cookery 57 * Necessary qualifications for a 56 Housemaid, bedroom, attention to 2306, 2323 * Bright grates 2298 * Candlestick and lamp-cleaning 2330 * Carpet-sweeping 2312 * Chips broken off furniture 2330 * Cleanings, periodical 2326 * Dress of the 2319 * Dusting 2313 * Duties after dinner 2321 * evening 2322 * general 2292 * Fire-lighting 2296 * Furniture-cleaning 2307, 2313 * General directions to the 2300 * Hartshorn, for plate-cleaning 2316 * Laying dinner-table 2314 * Marble, to clean 2333 * Needlework 2325 * Plate, to clean 2317 * rags for daily use 2318 * Upper and under 2291 * Waiting at table 2320 * Recipe, Brunswick black, to make 2295 * cement for joining broken glass or china 2331 * decanters, to clean 2336 * floorcloth, to clean 2335 * furniture gloss, German 2339 * paste 2310 * polish 2308 * gilt frames, to brighten 2337 * grates and fire irons, to preserve from rust 2338 * polish for bright grates 2299 Hunter's pudding 1288 Husband and wife 2725 Hysterics 2643 Ice, fruit creams, to make 1555 * Lemon-water 1557 * To ice, or glaze pastry 1334 Iced, apple pudding 1290 * Apples, or apple hedgehog 1394 * Currants 1558 * Oranges 1564 * Pudding 1289 Ices, fruit-water, to make 1556 * General observations on 1510 Icing, for cakes, almond 1735 * sugar 1736 Indian, Chetney sauce 452 * Corn-flour bread 1721 * Curry powder 449 * Fritters 1435 * Mustard 450 * Pickle 451 * Trifle 1436 Infant, the 2460 Ink-spots, to remove 2271 Invalid cookery, rules to be observed in 1841 Invalid's cutlet, the 1865 * Jelly 1869 * Lemonade 1870 Insurance 2708 I. O. U., the 2723 Irish stew 721 Ironing 2282, 2393 Isinglass 1413 Italian, cream 1437 * Mutton cutlets 723 * Rusks 1733 * Sauce, brown 453 * white 451 Jam, apple 1517 * Apricot, or marmalade 1522 * Carrot 1525 * Cherry 1528 * Currant, black 1530 * red 1538 * Damson 1538 * Gooseberry 1547 * white or green 1549 * Greengage 1552 * Omelet 1460 * Plum 1580 * Raspberry 1588 * Rhubarb 1590 * and orange 1591 * Roly pudding 1291 * Strawberry 1594 Jaunemange 1439 Jelly, apple 1518 * clear 1396 * thick, or marmalade 1395 * Bag, how to make 1411 * Bottled, how to mould 1414 * Calf's foot 1416 * Cow-heel, stock for 1412 * Currant, black 1531 * red 1533 * white 1534 * General observations on 1386 * Gooseberry 1550 * Invalid's 1869 * Isinglass or gelatine 1413 * Lemon 1447 * Liqueur 1449 * Moulded with fresh fruit 1440 * with slices of orange 1455 * Of two colours 1441 * Open with whipped cream 1453 * Orange 1454 * Quince 1585 * Raspberry 1589 * Savoury, for meat pies 521 * Stock for, and to clarify it 1411 * Strawberry 1484 * To clarify syrup for 1415 Jewels 2286 John dory, the 248 * To dress the 248 Joints, injuries to 2616 Julienne, soup á la 191 Junket, Devonshire 1631 Kale brose 132 Kegeree 269 Ketchup, mushroom 472 * Oyster 490 * Walnut 535 Kettles for fish 338 Kidney and beefsteak pudding 605 * Omelet 1458 Kidneys, broiled 724 * Fried 725 Kitchen, distribution of a 62 * Essential requirements of the 70 * Fuel for the 73 * Ranges 65 * Maid, duties of the 85 * Necessity for cleanliness 72 * Scullery maid, duties of the 86 * Utensils, ancient and modern 69 * list of for the 71 Kitchens of the Middle Ages 62 Knives 2177 Kohl Rabi, or turnip-cabbage 1095 Lace collars, to clean 2266 Lady's maid, arranging the dressing room 2246 * Attention to bonnets 2244 * Chausserie, or foot-gear 2245 * Dressing, remarks on 2258 * Duties of the 2213, 2260 * when from home 2280 * evening 2281 * Epaulettes of gold or silver 2287 * Fashions, repairs, &c 2263 * Hairdressing 2248 * lessons in 2249 * Ironing 2282 * Jewels 2286 * Linen, attention to 2278 * Packing 2279 * Rules of conduct 2288 * Recipe, bandoline, to make 2255 * Blonde, to clean 2265 * Brushes, to wash 2250 * Combs, to clean 2251 * Crape, to make old look like new 2277 * Essence of lemon, use of 2274 * Flowers, to preserve cut 2289 * to revive after packing 2290 * Fruit-spots, to remove 2270 * Furs, feathers, and woollens 2284 * Grease-spots from cotton or woollen materials, to remove 2268 * from silks or moires, to remove 2269 * Hair, a good pomade for the 2253 * Hair, a good wash for the 2253 * to promote the growth of 2257 * Lace collars, to clean 2266 * Moths, preservatives against the ravages of 2285 * Paint, to remove from silk cloth 2276 * Pomatum, an excellent 2256 * Ribbons or silk, to clean 2275 * Scorched linen to restore 2283 * Stains of syrup or preserved fruit, to remove 2273 * To remove ink-spots 2271 * Wax, to remove 2272 Lamb, as a sacrifice 744 * Breast of, and green peas 744 * stewed 745 * Carving 761 * Chops 746 * Cutlets and spinach 747 * Fore quarter, to carve a 764 * to roast a 750 * Fry 748 * General observations on the 698 * Hashed and broiled blade-bone of 749 * Leg of, boiled 751 * roast 752 * Loin of, braised 753 * Saddle of 754 * Shoulder of 755 * stuffed 756 Lamb's sweetbreads, larded 757 * another way to dress 758 Lambswool, or lamasool 1227 Lamp-cleaning 2178,2311 Lamprey, the 256 Landlord and tenant, relations of 2700 Landrail or corn-crake 1033 * Roast 1033 * To carve 1063 Lard, to melt 625 Larding 828 Lark-pie 971 Larks, roast 972 Laundry, situation of, and necessary apparatus 2373 * Maid, cleaning and washing utensils 2386 * General duties of the 2372 * Ironing 2393 * Mangling and ironing 2387 * Rinsing 2379 * Soaking linen 2376 * Sorting linen 2375 * Starch, to make 2391 * Starching 2390 * Washing 2377 * coloured muslins, &c 2380 * flannels 2381 * greasy cloths 2382 * satin and silk ribbons 2384 * silk handkerchiefs 2383 * silks 2385 Laurel, or bay 180 Law, general remarks on 2694 Lead, and its preparations 2661 Leamington sauce 459 Lease, breaks in the 2711 Leases, general remarks on 2702 Leek, badge of the Welsh 134 * Soup 133 Legacies 2751 * Bequests, &c 2744 Legal memoranda 2694 Lemon, anti venomous 455 * Biscuits 1743 * Blancmange 1442 * Brandy 460 * Cake 1764 * Cheesecakes 1292 * Cream 1443 * (economical) 1444 * Creams 1445 * or custards 1446 * Dumplings 1294 * Essence of 2274 * Fruit of the 405 * Jelly 1447 * Juice of the 456 * Mincemeat 1293 * Pudding, baked 1295 * boiled 1298 * plain 1299 * Rind or peel 460 * Sauce for boiled fowls 457 * for sweet puddings 1358 * Sponge 1448 * Syrup 1822 * Thyme 458 * To pickle with the peel on 455 * without the peel 456 * Water ice 1557 * White sauce for fowls or fricassees 458 * Uses of the 1296 * Wine 1823 Lemonade 1834 * For invalids 1870 * Most harmless of acids 1834 * Nourishing 1871 Lentil, the 126 Lettuce, corrective properties of the 136 * Varieties of the 1123 Lettuces, to dress 1123 Leveret, to dress a 1034 Liaison 461 Lightning, treatment after a person has been struck by 2677 Linen, attention to 2278 * Scorched, to restore 2283 * Soaking 2376 * Sorting 2375 Liqueur Jelly 1449 Liver, and lemon sauce for poultry 462 * And parsley sauce for poultry 463 * Complaints and spasms 2644 Lobster, the 270 * A la mode Française 273 * Ancient mode of cooking the 275 * Celerity of the 273 * Curry (an entrée) 274 * Cutlets (an entrée) 275 * Hot 271 * How it feeds 278 * Local attachment of the 277 * Patties (an entrée) 277 * Potted 278 * Salad 272 * Sauce 464 * Shell of the 272 * Soup 195 * To boil 270 * To dress 276 Lumbago 2645 Luncheon cake 1765 Luncheons and suppers 2147 Lungs, respiration of 2453 Macaroni, as usually served with cheese course 1645 * Manufacture of 135, 1301 * Pudding, sweet 1301 * Soup 135 * Sweet dish of 1450 Macaroons 1744 Mace 371 Macedoine de fruits 1440 Mackerel, the 281 * Baked 279 * Boiled 280 * Broiled 281 * Fillets of 282 * Garum 283 * Pickled 283 * To choose 281 * Weight of the 279 * Voracity of the 282 Maid-of-all-work, after breakfast 2344 * dinner 2350 * Bedrooms, attention to 2352 * daily work in 2345 * Before retiring to bed 2354 * Breakfast, preparation for 2343 * Cleaning hall 2342 * Cooking dinner 2346 * Early morning duties 2341 * General duties 2340 * routine 2353 * Knife-cleaning 2351 * Laying dinner-cloth 2347 * Needlework, time for 2356 * Waiting at table 2348 * Washing 2355 Maigre, soup 136 Maître d'hôtel 465 * butter 465 * sauce (hot) 466 Maize 1721 * Cobbett a cultivator of 1174 * Or Indian wheat, boiled 1174 Malt wine 1824 Manchester pudding 1300 Mangling and ironing 2387 Mango chetney, Bengal recipe for making 392 Manna kroup pudding 1302 * Qualities of 1302 Mansfield pudding 1303 Marble, to clean 2333 Marjoram, species of 173, 415 Marlborough pudding 1304 Marmalade, and vermicelli pudding 1305 * Of Apricots 1522 * Orange 1566 * an easy way of making 1568 * made with honey 1569 * Quince 1586 Marrow, bones 635 * Boiled 635 * Dumplings 1306 * Pudding, boiled or baked 1307 Mayonnaise 468 Measles 2547 Meat, action of salt on 607 * Bad 605 * Baking 665 * Good 602 * In season, January to December pp 33 * Modes of cooking 540 * Pies, savoury jelly for 521 * To buy economically 726 Meats, preserved 643 Medical memoranda 2689 Melon, description of the 1559 * Introduced into England 1115 * Uses of the 1559 Melons 1569 Meringues 1451 Military puddings 1308 Milk, and cream, separation of 1627 * to keep in hot weather 1628 * And suckling 2472 * Excellence of 1627 * General observations on 1608 * Or cream, substitute for 1815 * Qualities of 1628 * Soup 137 Millet, Italian 1718 * Pannicled 1733 Mince pies 1311 Minced collops 619 Mincemeat, to make 1309 * Excellent 1310 * Lemon 1293 Mint 469 * Sauce 469 * Vinegar 470 Mistress, after-dinner invitations 39 * Charity and benevolence, duties of 14 * Choice of acquaintances 6 * Cleanliness indispensable to health 4 * Conversation, trifling occurrences 9 * Daily duties 22 * Departure of guests 45 * Dessert 37 * Dinner announced 35 * Domestics, engaging 17 * giving characters to 20 * obtaining 18 * treatment of 19 * yearly wages, table of 21 Mistress, dress and fashion 11 * of the 13 * Early rising 3 * Etiquette of evening parties 40 * the ball room 44 * Evenings at home 48 * Family dinner at home 47 * Friendships should not be hastily formed 7 * Good temper, cultivation of 10 * Guests at dinner-table 36 * Half-hour before dinner 34 * Home virtues 5 * Hospitality, excellence of 8 * Household duties 1 * House-hunting, locality, aspect, ventilation, rent 54 * Housekeeping account-book 16 * Introductions 51 * Invitations for dinner 33 * Letters of introduction 52 * Marketing 15 * Morning calls and visits 27 * Purchasing of wearing apparel 12 * Retiring for the night 49 Mock-turtle soup 172 Morello cherries, to preserve 1561 Moths, preservatives against 2285 Muffins 1727 Mulberries, preserved 1360 Mulberry, description of the 1360 Mullagatawny soup 174 Mullet, grey 284 * Red 285 Muriatic acid 2651 Mushroom, the cultivated 473 * Growth of the 476 * How to distinguish the 472 * Ketchup 472 * Localities of the 1126 * Nature of the 478 * Powder 477 * Sauce, brown 474 * very rich and good 479 * white 475 * Varieties of the 1125 Mushrooms, baked 1124 * Broiled 1125 * Pickled 478 * Stewed 1127 * in gravy 1128 * To dry 473 * preserve 1126 * procure 1127 Mustard 480 * How to mix 480 * Indian 480 * Tartar 481 Mutton, baked minced 703 * Breast of, boiled 704 * (excellent way to cook a) 709 * Broiled, and tomato sauce 710 * Broth, quickly made 1873 * to make 1872 * Carving 759 * China chilo 712 Mutton, chops, broiled 711 * Collops 731 * Curried 713 * Cutlets, of cold 714 * Italian 723 * with mashed potatoes 732 * Dormers 715 * Fillet of, braised 707 * Haricot 716 * Hashed 719 * Haunch of, roast 726 * to carve a 759 * Hodge-podge 720 * Irish stew 721 * Kidney, broiled 724 * fried 725 * Leg of, boiled 705 * boned and stuffed 706 * braised 708 * roast 727 * to carve a 760 * Loin of, to carve a 761 * roast 728 * rolled 729 * Neck of, boiled 730 * ragoût of 736 * roast 737 * Pie 733 * Pudding 735 * Qualities of various 707 * Saddle of, roast 738 * to carve a 762 * Shoulder of, roast 739 * to carve a 763 * Soup, good 175 Nasturtium, uses of the 482 Nasturtiums, pickled 482 Nature and art in nursing 2445 Navet, description of the 1168 Nectar, Welsh 1830 Nectarines, preserved 1562 Needlework 2325 Negus, to make 1835 Nesselrode pudding 1313 Nitric acid 2650 Normandy pippins, stewed 1563 Notice to quit 2716 Noxious trades 2712 Noyeau cream 1452 * Homemade 1825 Nurse, attention to children's dispositions 2401 * Carrying an infant 2398 * Convulsion fits 2406 * Croup 2407 * Dentition 2405 * General duties of the 2402 * Habits of cleanliness in children 2400 * Hooping-cough 2408 * Measles and scarlatina 2410 * Miss Nightingale's remarks on children 2414 * Worms 2409 Nursemaids, upper and under 2397 Nurse, Monthly, age of 2431 Nurse, Monthly, attention to cleanliness * in the patient's room 2433 * Choice of a 2429 * Doctor's instructions must be observed 2430 * General duties of the 2432 * Infant must not be exposed to light or cold too early 2434 Nurse, Sick, airing the bed 2425 * Attention to food 2427 * Bad smells must be removed 2422 * Cleanliness, necessity of 2421 * Diet suitable to the patient's taste 2428 * Duties of the 2416 * Necessity for pure air in the sick-room 2417 * Night air injurious, a fallacy 2426 * Opening of windows and doors 2418 * Patient must not be waked 2424 * Quiet in the patient's room 2423 * Ventilation necessary in febrile cases 2402 Nurse, Wet, abstinence from improper food 2411 * Age of the 2439 * Diet of the 2442 * General remarks on the 2435 * Health and morality of the 2440 * Spirits, wines, and narcotics to be avoided 2443 Nutmeg, the 378 Nuts, dish of 1599 * hazel and filbert 1599 Olive and olive oil 506 Omelet, au Thon 1494 * Aux confitures, or jam omelet 1460 * Bachelor's 1462 * Ham 1457 * Kidney 1458 * Plain, sweet 1459 * Soufflé 1461 * The Cure's p.753 * To make a plain 1456 Onion before the Christian era 139 * History of the 485 * Origin of the 1131 * Properties of the 1130 * Sauce, brown 485 * or Soubise, French 483 * white 484 * Soup 138 Onions, burnt, for gravies 1130 * Pickled 486 * Spanish, baked 1129 * pickled 527 * stewed 1131 Open jam tart 1365 Opium and its preparations 2662 Orange, and cloves 1565 * Brandy 1826 * Cream 1463 * Fritters 1465 * Gravy 483 * In Portugal, the 1565 * Jelly 1454 Orange, jelly, moulded with slices of orange 1455 * Marmalade 1566 * an easy way of making 1568 * made with honey 1569 * Pudding, baked 1314 * Salad 1571 * Seville 1464 * Tree, the first in France 1564 * Uses of the 1314 * Wine 1827 Oranges, a pretty dish of 1466 * Compote of 1565 * Iced 1564 * To preserve 1570 Ox, the 176 * Cheek, soup 176 * stewed 638 * Feet, or cowheel, fried 639 * Tail, broiled 652 * soup 177 * Tails, stewed 610 Oxalic acid 2652 Oyster, and scallop 288 * Excellence of the English 291 * Fishery 289 * Forcemeat 489 * Ketchup 490 * Patties 289 * Sauce 492 * Season 197 * Soup 196 * The edible 286 Oysters, fried 286 * in batter 291 * Pickled 491 * Scalloped 287 * Stewed 288 * To keep 290 Paint, to remove from silk cloth 2276 Pan kail 140 Panada 420 Pancakes, French 1425 * Richer 1468 * To make 1467 Parsley, and butter 493 * Fried 494 * How used by the ancients 123, 493 * Juice (for colouring various dishes) 495 * To preserve through the winter 496 Parsnip, description of the 141, 1132 * Soup 141 Parsnips, to boil 1132 Partridge, the 178,1039 * Broiled 1035 * Hashed, or salmi de perdrix 1038 * Pie 1036 * Potted 1037 * Roast 1039 * Soup 178 * To carve a 1057 Paste, almond 1220 * Common, for family pies 1207 * French puff, or feuilletage 1208 Paste, medium puff 1206 * Soyer's recipe for puff 1209 * Very good puff 1205 Pastry, and puddings, general observations on 1175 * Ramakins to serve with cheese course 1650 * Sandwiches 1318 * To ice or glaze 1334 Patties, chicken or fowl 928 * Fried 896 * Lobster 227 * Oyster 289 Pavini cake 1771 Pea, origin of the 1133 * Soup 144 * green 142 * winter, yellow 143 * Sweet and heath or wood 1135 * Varieties of the 143, 1134 Peas, green 1133 * à la Française 1134 * stewed 1135 Peach, and nectarine 1572 * Description of the 1469 * Fritters 1469 Peaches, compote of 1572 * Preserved in brandy 1573 Pear 1574 * Bon Chrétien 1576 Pears, à l'Allemande 1470 * Baked 1574 * Moulded 1471 * Preserved 1575 * Stewed 1576 Pepper, black 369 * Long 399 * Plant, growth of the 516 * White 366 Perch, the 292 * Boiled 292 * Fried 293 * Stewed with wine 294 Pestle and Mortar 421 Petites bouches 1319 Pheasant, the 1041 * Broiled 1043 * Cutlets 1040 * Height of excellence in the 1043 * Roast 1041 * Brillat Savarin's recipe for 1042 * Soup 179 * To carve a 1059 Pickle, an excellent 497 * Beetroot, to 369 * Capsicums, to 385 * Cucumbers, to 399 * For tongues or beef 611 * Gherkins, to 428 * Indian (very superior) 451 * Lemons, to 456 * with the peel on 455 * Mixed 471 * Mushrooms, to 478 * Nasturtiums, to 482 * Onions, to 486 * Spanish, to 527 * Oysters, to 491 * Red cabbage, to 493 * Universal 533 * Walnuts, to 534 Pickles of the Greeks and Romans 452 * Keeping 451 Pie, apple, or tart 1233 * Beef-steak 604 * Chicken or fowl 929 * Eel 253 * Fish and oyster 257 * Giblet 966 * Grouse 1024 * Lark 971 * Mince 1311 * Mutton 733 * Partridge 1036 * Pigeon 975 * Pork, raised 835 * little 836 * Poultry or game, raised 1340 * Rabbit 981 * Sole or cod 322 * Tench and eel 349 * Veal 897 * and ham 898 * raised 1341 * olive 895 Pig, Guinea 997 * How roast pig was discovered 841 * to silence a 812 * Novel way of recovering a stolen 819 * Sucking, to carve a 842 * roast 841 * to scald 840 * The learned 840 Pig's cheeks, to dry 830 * Face, collared 823 * Fry, to dress 824 * Liver 831 * Pettitocs 832 Pigs, Austrian mode of herding 796 * English mode of hunting and Indian sticking 800 * How pastured and fed formerly 805 Pigeon, the 974 * Barb 976 * Breeding 974 * Carrier 974 * Fantail 976 * House or dovecot, aspect of 974 * Jacobin 976 * Necessity of cleanliness in the 974 * Nun 975 * Owl 976 * Pie 975 * Pouter 973 * Rock 976 * Runt 975 * To carve a 1003 * Trumpeter 975 * Tumbler 975 * Turbit 976 * Wood or wild 975 Pigeons, broiled 973 * Roast 974 * Stewed 970 Pike, the 293 * Baked 296 * Boiled 295 Pineapple 1472, 1478 * Chips 1577 * Fritters 1472 * In Heathendom 1578 * Preserved 1578 * for present use 1579 Pippins, stewed, Normandy 1563 Plaice, the 298 * Fried 297 * Stewed 298 Plate-cleaning 2317 Plover, description of the 1044 * To carve a 1066 * dress a 1044 Plovers' eggs 1626 Plum, an excellent pudding 1325 * Cake, common 1768 * nice 1769 * Jam 1580 * Pudding, baked 1324 * Pudding sauce 499 * Tart 1331 Plums 1330 * French, box of 1600 * stewed 1583 * Cultivation of 1582 * Origin of the names of 1580 * Preserved 1581 * To preserve dry 1582 Poisonous food 2665 * Mushrooms 2666 Poisons 2647 * Calomel 2658 * Copper 2659 * Emetic tartar 2656 * Lead, and its preparations 2661 * Opium and its preparations 2662 * Symptoms of having inhaled strong fumes of smelling salts 2655 * swallowed 2618 * alkalis 2654 * arsenic 2656 * corrosive sublimate 2657 * muriatic acid 2651 * nitric acid 2650 * oxalic acid 2652 * prussic acid 2653 * sulphuric acid 2649 * Syrup of poppies and Godfrey's cordial 2663 * Treatment after taking henbane hemlock, nightshade, or foxglove 2664 Polish tartlets 1320 Pomatum, an excellent 2256 Pork, carving 842 * Cheese 799 * Cutlets 796 * Cutlets or chops 797 * Griskin of, roast 827 * Hashed 801 * Leg of, boiled 826 * roast 800 * to carve a 844 * Loin of, roast 829 * Pickled, to boil 834 * Pies 835 * little, raised 836 * Sausages, to make 837 * To pickle 833 Portable soup 180 Potato, the 147 * Analysis of 1138 * As an article of food 1148 * Bread 1141 * Fritters 1474 * Patty 1332 * Properties of the 1137 * Pudding 1333 * Qualities of the 1147 * Rissoles 1147 * Salad 1154 * Snow 1148 * Soup 145-6-7 * Starch 1139 * Sugar 1136 * Uses of the 1140 * Varieties of the 1146 Potatoes, à la maître d'hôtel 1144 * Baked 1136 * Fried, French fashion 1142 * German way of cooking 1143 * How to use cold 1141 * Mashed 1145 * Preserving 1143 * Purée de pommes de terre 1146 * To boil 1137 * in their jackets 1138 * new 1139 * To steam 1140 Potted beef 642 * Chicken or fowl 930 * Ham 815 * Hare 1028 * Partridge 1037 * Shrimps 312 * Veal 899 Poulet, à la Marengo 949 * Aux cressons 964 Poultry, in season, January to December p.33 Pound cake 1770 Pounded cheese 1648 Prawn, the 198 * Soup 198 Prawns or shrimps, buttered 313 * To boil 299 * To dress 300 Prescriptions, general remarks on 2580 * Blister, an ordinary 2598 * Clyster 2582 * Draught 2581 * common black 2587 * Drugs, list of, necessary to carry out all instructions 2579 * Liniment 2583 * Lotion 2584 * Goulard 2585 * Opodeldoc 2586 * Mixtures, aperient 2588 * fever 2589 Pills 2592 * compound iron 2591 * myrrh and aloes 2590 * Poultice 2604 * Abernethy's plan for * making a bread-and-water 2595 * linseed meal 2596 * mustard 2597 * Powders 2593 Preserved, and dried greengages 1553 * Cherries in syrup 1529 * Damsons 1539 * or any other kind of plums 1540 * Ginger 1432 * Greengages in syrup 1554 * Morello cherries 1561 * Mulberries 1560 * Nectarines 1562 * Oranges 1570 * Peaches in brandy 1573 * Pineapple 1578 * Plums 1581 * Pumpkin 1584 * Strawberries in wine 1595 * whole 1596 Preserves, general observations on 1495, 1507 Primitive ages, simplicity of the 63 Prince of Wales soup 148 Property law 2696 Prussic acid 2653 Ptarmigan, or white grouse 1045 * To carve a 1064 * To dress a 1045 Pudding, Alma 1237 * Almond, baked 1221 * small 1222 * Apple, baked, very good 1231 * economical 1229 * rich 1228 * boiled 1232 * iced 1290 * rich sweet 1230 * Apricot, baked 1238 * Arrowroot, baked or boiled 1249 * Asparagus 1089 * Aunt Nelly's 1224 * Bachelor's 1241 * Bakewell 1242 * Baroness 1244 * Batter, baked 1246 * with dried or fresh fruit 1247 * boiled 1248 * Beefsteak and kidney 605 * baked 600 * Bread, baked 1250 * boiled 1252 * brown 1253 * Bread, miniature 1254 * very plain 1251 * Bread-and-butter, baked 1255 * Cabinet, or chancellor's 1256 * plain, or boiled bread-and-butter 1257 * Canary 1258 * Carrot, baked or boiled 1259 * Christmas, for children, plain 1327 * plum 1328 * Cold 1262 * College 1263 * Currant, black or red 1266 * boiled 1265 * Custard, baked 1268 * boiled 1269 * Damson 1271 * Delhi 1272 * Empress 1273 * Exeter 1274 * Fig 1275 * Staffordshire recipe 1276 * Folkestone pudding pies 1277 * German 1279 * or Dampfnudeln 1280 * Ginger 1281 * Golden 1282 * Gooseberry, baked 1283 * boiled 1284 * Half-pay 1286 * Herodotus 1287 * Hunter's 1288 * Iced 1289 * Lemon, baked 1295 * boiled 1298 * plain 1299 * Macaroni, sweet 1301 * Manchester 1300 * Manna kroup 1302 * Mansfield 1303 * Marlborough 1304 * Marmalade and vermicelli 1305 * Marrow, boiled or baked 1307 * Military 1308 * Monday's 1312 * Mutton 735 * Nesselrode 1313 * Orange, baked 1314 * batter 1249 * Paradise 1322 * Pease 1323 * Plum, an excellent 1325 * baked 1324 * fresh fruit 1330 * Potato 1333 * Pound, plum 1329 * an unrivalled 1326 * Quickly made 1366 * Raisin, baked 1336 * boiled 1337 * Rhubarb, boiled 1338 * Rice, baked 1342 * more economical 1343 * boiled with dried and fresh fruit 1345 * French, or gâteau de riz 1352 * ground, boiled or baked 1353 * iced 1354 * miniature 1355 * plain, boiled 1344 * Roly-poly jam 1291 * Royal Coburg 1260 * Sago 1367 * Semolina, baked 1369 * Somersetshire 1374 * Suet, to serve with roast meat 1375 * Tapioca 1370 * Treacle, rolled 1372 * Toad-inthe-hole 672 * of cold meat 743 * Vermicelli 1377 * Vicarage 1378 * West Indian 1382 * Yorkshire 1384 Puddings and pastry, directions for making 1180, 1204 * general observations on 1175 Puits d'amour, or puff-paste rings 1321 Pumpkin, preserved 1584 Punch 1839 * To make hot 1839 Purchasing a house 2695 Quadrupeds, general observations on 585, 597 Quail, description of the 1046 * To carve a 1065 * To dress a 1046 Queen-cakes 1773 Quenelles à tortue 189 * Veal 422 Quince, the 1233 * Jelly 1585 * Marmalade 1586 * Quin's sauce 500 Rabbit, à la minute 980 * Angora 985 * Boiled 977 * Common wild 978 * Curried 978 * Fecundity of the 981 * Fried 979 * Habitat of the 977 * Hare 985 * Himalaya 985 * House 982 * Hutch 983 * Pie 981 * Ragoût of, or hare 982 * Roast or baked 983 * Soup 181 * Stewed 984 * in milk 1874 * larded 985 * To carve a 1004 * Varieties of the 979 Rabbits, fancy 984 Radish, varieties of the 1152 Raised pie, of poultry or game 1340 * Pork 835 * Veal and ham 1841 Raisin, the 1327 Raisins, cheese 1587 * Grape 1324 * Pudding, baked 1336 * boiled 1337 Ramakins, pastry 1650 * To serve with cheese course 1649 Raspberry, and currant salad 1592 * tart 1267 * Cream 1175 * Jam 1588 * Jelly 1589 * Vinegar 1828 Raspberries, red and white 1267 Ratafias 1745 Ravigotte, a French salad sauce 501 Reading sauce 502 Rearing by hand 2497 Rearing, management, and diseases of infancy and childhood 2415 Receipts 2730 Regency soup 182 Rémoulade, or French salad dressing 503 Rent, recovery of 2719 Rhubarb, and orange jam 1591 * Description of 1339 * Jam 1590 * Pudding, boiled 1338 * Tart 1339 * Wine 1829 Ribbons, or silk, to clean 2275 Rice, and apples 1400 * Biscuits or cakes 1746 * Blancmange 1476 * Boiled for curries 1347 * Bread 1720 * Buttered 1349 * Cake 1772 * Casserole of, savoury 1350 * sweet 1351 * Croquettes 1477 * Esteemed by the ancients 1349 * Fritters 1478 * Ground 1746 * boiled 1353 * Iced 1354 * Indian, origin of 150 * Milk 1875 * Paddy 1347 * Pudding, baked 1342 * more economical 1343 * boiled 1345 * plain 1344 * with dried or fresh fruit 1346 * French, or gâteau de riz 1352 * Miniature 1355 * Qualities of 1342 * Snowballs 1479 * Soufflé 1480 * Soup 150 * To boil for curries 1348 * Varieties of 1345 Ringworm, cure for 2667 * Alterative powders for 2668 Rinsing 2379 Rissoles, beef 465 Roach, the 243 Roasting, age of 65 * Memoranda in 657 Rock biscuits 1747 Rolls, excellent 1723 * Fluted 1317 * Hot 1724 * Meat, or sausage 1373 Roux, brown, for thickening sauces 525 * White, 526 Rusks, Italian 1733 * To make 1734 Sage 427 * And onion stuffing 501 Sago, alimentary properties of 1367 * How procured 152 * Pudding 1367 * Sauce for sweet puddings 1368 * Soup 152 Salad, a poetic recipe for 508 * Boiled 1151 * Chicken 931 * Dressing 506 * French 503 * Grouse 1026 * Lobster 272 * Orange 1571 * Potato 1154 * Scarcity of, in England 505 * Summer 1152 * Winter 1153 Salads 1153 Salmi de perdrix, or hashed partridge 1038 Salmon, à la Genevese 307 * And caper sauce 302 * Aversion of the 309 * Boiled 301 * Collared 303 * Crimped 304 * Curried 305 * Cutlets 306 * Growth of the 305 * Habitat of the 303 * Migratory habits of the 302 * Pickled 308 * Potted 309 * To carve p.175 * choose 301 * cure 308 * Tribe 304 Salsify, description of 1149 * To dress 1149 Salt, action of on meat 607 * Common 403 * Fish 233 * Meat, Soyer's recipe for preserving the gravy in 609 Sandwiches, of cheese 1611 * Pastry 1318 * Toast 1877 * Victoria 1491 Sauce, à l'Aurore 511 * A la matelote 512 * Allemande, or German sauce 509 * Anchovy, for fish 362 Sauce, apple, brown 364 * for geese or pork 363 * Aristocratique 510 * Arrowroot, for puddings 1356 * Asparagus 365 * Béchamel, or French white sauce 367 * maigre 368 * Benton 370 * Beurre noir, or browned butter, a French sauce 374 * Bread 371 * Browning for 373 * Butter, melted 376 * made with milk 380 * maitre d'hôtel 465 * thickened 379 * Camp vinegar 381 * Caper, for boiled mutton 382 * for fish 383 * a substitute for 384 * Celery, for boiled turkey, poultry, &c. 387 * a more simple recipe 388 * Cherry, for sweet puddings 1357 * Chestnut, brown 391 * for turkey or fowls 390 * Chili vinegar 393 * Christopher North's, for game or meat 394 * Consommé, or white stock for 395 * Crab, for fish 396 * Cream, for fish or white dishes 397 * Cucumber 398 * white 400 * Custard, for sweet puddings or tart 404 * Dutch, for fish 405 * green, or Hollandaise verte 406 * Egg, for salt fish 409 * Epicurean 410 * Espagnole, or brown Spanish 411 * Fennel, for mackerel 412 * Fish 413 * For boiled puddings 514 * steaks 516 * wildfowl 519 * Genevese, for salmon, trout, &c. 427 * Gooseberry, for boiled mackerel 429 * Green, for green geese or ducklings 431 * Horseradish 447 * Hot spice 524 * Indian chetney 452 * Italian, brown 453 * white 454 * Leamington 459 * Lemon, for boiled fowls 457 * for fowls and fricassees, white 458 * for sweet puddings 1358 * Liaison of eggs for thickening 461 * Liver and lemon, for poultry 462 * parsley 463 * Lobster 464 * Maigre maître d'hôtel (hot) 467 * Maître d'hôtel (hot) 466 * Mango chetney (Bengal recipe) 392 * Mayonnaise 468 * Melted butter 376 * Mint 469 * Mushroom, a very rich and good 479 * brown 474 * ketchup 472 * white 475 * Onion, brown 485 * French, or Soubise 483 * white 484 * Oyster 492 * Parsley and butter 493 * Piquante 513 * Plum-pudding 499 * Quin's (an excellent fish-sauce) 500 * Ravigotte 501 * Reading 502 * Robert 515 * Sago, for sweet puddings 1368 * Shrimp 522 * Soyer's, for plum-puddings 1359 * Store, or Cherokee 528 * Sweet, for puddings 1360 * venison 518 * Thickening for 525 * Tomato 529 * Tournée 517 * Vanilla custard 1361 * Wine, excellent for puddings 1362 * for puddings 1364 * or brandy 1363 * white 537 Sauces and gravies, in the Middle Ages 433 * Manufacture of 510 * Pickles, gravies, and forcemeats, remarks on 354, 361 Saucer-cakes, for tea 1774 Sausage, meat cakes 839 * Meat stuffing 520 * Or meat rolls 1373 Sausages, beef 662 * Pork, fried 838 * to make 837 * Veal 904 Savory 446 Savoury jelly for meat pies 521 Savoy, the 140 * Biscuits or cakes 1748 * Cake 1782 Scarlatina, or scarlet fever 2560 Scotch, collops 870 * white 871 * Eggs 1666 * Rarebit, or toasted cheese 1651 * Shortbread 1780 * Woodcock 1653 Scrap cakes 1779 Scratches 2669 Sea-bream, the 310 * baked 310 * Mr. Yarrell's recipe 310 * Kale, description of 1150 * To boil 1150 Seed, biscuits 1749 * Cake, common 1775 * very good 1776 Semolina, pudding, baked 1369 * Qualities of 153 * Soup 153 * Uses of 1369 Shad, the 311 * To dress 311 Shalot, or Eschalot 410 Sheep, the 175 * General observations on the 678, 697 * Poets on the 730 Sheep's brains, en matelote 740 * Feet, or trotters 741 * Head, to dress 742 * singed 742 Shepherd, the Ettrick 739 * The Good 705 Shepherds and their flocks 710 Sherry 1416 * Pale 1426 Shortbread, Scotch 1780 Shrimp, the 313 * Sauce 522 Shrimps, or prawns, buttered 313 * to boil 299 * Potted 312 Sick-rooms, caution in visiting 2692 Sirloin, origin of the word 659 Skate, the 315 * Boiled 314 * Crimped 315 * Small, fried 317 * Species of 317 * To choose 315 * With caper sauce (à la Française) 316 Smelt, the 319 * Odour of the 318 Smelts, to bake 318 * To fry 319 Snipe, description of the 1047 Snipes, to carve 1060 * To dress 1047 Snow cake 1777 * Eggs, or oeufs à la neige 1482 Snowballs, apple 1235 * Rice 1479 Soda, biscuits 1751 * Bread 1722 * Cake 1781 * Carbonate of 1765 Sole, the 320 * Flavour of the 324 * Or cod pie 322 Soles, a favourite dish of the ancient Greeks 323 * Baked 320 * Boiled 321 * or fried, to carve p.175 * Filleted, à l'Italienne 324 * Fricasseed 325 * Fried 327 * filleted 326 * How caught 325 * To choose 320 * With cream sauce 323 * mushrooms 328 Sorrel 131 * Qualities of 431 Soufflé, apple 1402 * Chocolate 1427 * Omelette 1461 * Rice 1480 * To make a 1481 Soufflés, general observations on 1388 Soup, à la cantatrice 119 * Crecy 126 * Flamande 129 * Julienne 131 * Reine 183 * Solferino 154 * Almond 110 * Apple 111 * Artichoke, Jerusalem 112 * Asparagus 113 * Baked 115 * Barley 116 * Bread 117 * Brilla 166 * Broth and bouillon, general remarks on 91 * Cabbage 118 * Calf's head 167 * Carrot 120 * Celery 122 * Chantilly 123 * Chemistry and economy of making 96, 103 * Chestnut, Spanish 124 * Cock-a Leekie 134 * Cocoa-nut 125 * Crayfish 193 * Cucumber 127 * Eel 194 * Egg 128 * Family, a good 190 * Fish, stock 192 * General directions for making 88 * Giblet 168 * Gravy 169 * Hare 170 * Hessian 171 * Hodge-podge 191 * In season, January to December p.57, 104 * Kale brose 132 * Leek 133 * Lobster 195 * Macaroni 135 * Maigre 136 * Making, the chemistry of 96 * Milk 137 * Mock-turtle 172 * Mutton, good 175 * Ox-cheek 176 * Ox-tail 177 * Oyster 196 * Pan kail 140 * Parsnip 141 * Partridge 178 * Pea, green 144 * inexpensive 142 * winter, yellow 143 * Pheasant 179 * Portable 180 * Potage printanier 149 * Potato 145 * Prawn 198 * Prince of Wales 148 * Rabbit 181 * Regency 182 * Rice 150 * Sago 152 * Seasonings for 90 * Semolina 153 * Spanish chestnut 124 * Spinach 155 * Spring 149 * Stew 186 * of salt meat 185 * Tapioca 156 * Turkey 188 * Turnip 157 * Turtle 189 * Useful for benevolent purposes 165 * Vegetable 159 * marrow 158 * Vermicelli 162 * White 164 Sow, Berkshire 781 * Chinese 785 * Cumberland 784 * Essex 782 * Price of, in Africa 816 * Yorkshire 783 Soy 497 Soyer's recipe for goose stuffing 505 Spanish onions pickled 527 Spiced beef 665 Spinach, description of 1156 * Dressed with cream, à la Française 1156 * French mode of dressing 1157 * Green, for colouring dishes 523 * Soup 155 * To boil, English mode 1155 * Varieties of 155, 1155 Sponge cake 1783 * Small, to make 1785 * Lemon 1448 Sprains 2671 Sprat, the 331 Sprats 329 * Dried 331 * Fried in batter 330 Sprouts 1096 * Boiled, Brussels 1096 * To boil young greens, or 1097 Stables and coach-house 2204 * Heat of 2205 Stains of syrup, or preserved fruits, * to remove 2273 Stalls 2207 Stammering 2673 * Cure for 2672 Stamp duties 2742 Starch, to make 2391 Starching 2390 Stew soup 185 Stilton cheese 1639 Stock, browning for 108 Stock, cow-heel 1412 * Economical 106 * For gravies, general 432 * For jelly 1411 * Medium 105 * Rich strong 104 * To clarify 109 * White 107 Stomach, digestion 2457 Stone cream 1483 Store sauce, or Cherokee 528 Strawberry, jam 1594 * Jelly 1484 * Name of, among the Greeks 1381 * Origin of the name 1365 Strawberries, and cream 1593 * Dish of 1606 * To preserve whole 1596 * in wine 1595 Stuffing, for geese, ducks, pork, &c 504 * Sausage meat for turkey 520 * Soyer's recipe for 505 Sturgeon, the 332 * Baked 332 * Estimate of, by the ancients 333 * Roast 333 Stye in the eye 2630 Substitute for milk and cream 1815 Sucking-pig, to carve 842 * To roast 841 * scald 840 Suffocation, apparent 2674 * Carbonic acid gas, choke-damp of mines 2675 Sugar, and beetroot 1211 * Cane 1334 * French 1211 * Icing for cakes 1736 * Introduction of 1336 * Potato 1136 * Qualities of 1212 * To boil to caramel 1514 Sulphuric acid 2649 Sultana grape 1326 Suppers 2139 Sweetbreads, baked 906 * Fried 907 * Stewed 908 Sweet dishes, general observations on 1385 Swine, flesh of, in hot climates 835 Swineherds of antiquity 836 * Saxon 838 Swiss cream 1485 Syllabub, to make 1486 * Whipped 1493 Syrup, for compotes, to make 1512 * Lemon 1822 * Of poppies 2663 * To clarify 1513 Tails, strange 652 Tapioca pudding 1370 * Soup 156 * Wholesomeness of 156, 1370 Tart, apple creamed 1234 * Apricot 1239 * Barberry, 1245 * Cherry 1261 * Damson 1270 * Gooseberry 1285 * Plum 1331 * Raspberry and currant 1267 * Rhubarb 1339 * Strawberry, or any other kind * of preserve, open 1365 Tartlets 1371 * Polish 1320 Tarragon 503 Taxes 2714 Tea 1814 * And coffee 1813 * Miss Nightingale's opinion on the use of 1864 * To make 1814 Teacakes 1786 * To toast 1787 Teal, to carve 1067 * To roast a 1048 Teething 2510 Tenancy, by sufferance 2701 * General remarks on 2717 Tench, the 334 * And eel-pie 349 * Matelote of 334 * Singular quality in the 335 * Stewed with wine 335 Terms used in cookery, French 87 Thrush and its treatment 2523 Thyme 166 Tipsy-cake 1487 * an easy way of making 1488 Toad-inthe-hole 672 * of cold meat 743 Toast, and water, to make 1876 * Sandwiches 1877 * Tea-cakes, to 1787 * To make dry 1725 * hot buttered 1726 Toffee, Everton, to make 1597 Tomato, analysis of the 1159 * Extended cultivation of the 1160 * Immense importance in cookery 1153 * Sauce 529 * for keeping 530 * Stewed 1159 * Uses of the 629, 528, 2690 Tomatoes, baked, excellent 1158 Tongue, boiled 673 * Pickle for 641 * To cure 674 * To pickle and dress to eat cold 676 Tongues of animals 675 Toothache, cure for the 2678 Tourte apple or cake 1236 Treacle, or molasses, description of 1224 * Pudding, rolled 1372 Trifle, apple 1404 * Gooseberry 1434 * Indian 1436 * To make a 1489 Tripe, to dress 677 Trout, the 336 * Stewed 336 Truffle, the common 1161 * Impossibility of regular culture of the 1162 * Uses of the 1164 Truffles, à l' Italienne 1164 * Au naturel 1161 * Italian mode of dressing 1163 * To dress with champagne 1162 * Where found 1163 Turbot, the 333 * À la crême 341 * Ancient Romans' estimate of the 340 * Au gratin 342 * Boiled 337 * Fillet of, baked 339 * a l'Italienne 340 * Garnish for, or other large fish 338 * To carve a p.175 * To choose 338 Turkey, boiled 986 * Croquettes of 987 * Difficult to rear the 188 * Disposition of the 988 * English 990 * Feathers of the 991 * Fricasseed 988 * Habits of the 988 * Hashed 989 * Hunting 989 * Native of America 986 * Or fowl, to bone without opening 992 * Poults, roast 991 * Roast 990 * Stuffing for 520 * Soup 188 * To carve a roast 1005 * Wild 987 Turnip greens boiled 1169 * Or the French navet 1168 * Qualities of the 1167 * Soup 157 * Uses of the 1165 * Whence introduced 157 Turnips, boiled 1165 * German mode of cooking 1167 * In white sauce 1168 * Mashed 1166 Turnovers, fruit 1278 Turtle, mock 172 * Soup, cost of 189 * The green 189 Valet, cleaning clothes 2239 * Duties of the 2234, 2242 * Polish for boots 2240 Vanilla cream 1490 * Custard sauce 1361 Vanille or Vanilla 1490 Veal, a la bourgeoise 869 * And ham pie 898 * Baked 856 * Breast of, roast 857 * stewed and peas 858 * to carve 912 * Cake 859 * Collops 879 * Scotch 870 Veal, collops, Scotch, white 871 * Colour of 861 * Curried 865 * Cutlets 866 * à la Maintenon 868 * broiled 867 * Dinner, a very 897 * Fillet of, au Béchamel 883 * roast 872 * stewed 873 * to carve a 914 * Frenchman's opinion of 911 * Fricandeau of 874 * Knuckle of, ragoût 884 * stewed 885 * to carve a 915 * Loin of au Daube 888 * au Béchamel 887 * roast 886 * to carve 916 * Manner of cutting up 854 * Minced 891 * and macaroni 891 * Neck of, braised 893 * roast 894 * Olive pie 895 * Patties, fried 896 * Pie 897 * Potted 899 * Quenelles 422 * Ragoût of, cold 900 * Rissoles 901 * Rolls 902 * Sausages 904 * Season and choice of 908 * Shoulder of 903 * Stewed 905 * tendons de veau 909 * Tète de veau en tortue 911 Vegetable, a variety of the goard 158 * Fried 1171 * Marrow, a tropical plant 1171 * boiled 1170 * in white sauce 1173 * Soup 158, 159 Vegetables, acetarious 1151 * And herbs, various 89 * Cut for soups 1172 * General observations on 1069, 1079 * Reduced to purée 1166 * In season, January to December p.33 Venison 1049 * Antiquity of, as food 444 * Hashed 1050 * Haunch of, roast 1049 * Sauce for 518 * Stewed 1051 * The new 1051 * To carve 1061 Ventilation, necessity of, in rooms lighted with gas 2693 * of stables 2206 Vermicelli 162, 1377 * Pudding 1377 * Soup 162 Vicarage pudding 1378 Victoria sandwiches 1491 Vinegar, camp.381 * Cayenne 385 * Celery 389 * Chili 393 * Cucumber 401 * Gooseberry 1820 * Horseradish 418 * Mint 470 * Raspberry 1828 * Use of, by the Romans 451 Vol-au-vent, an entrée 1379 * Of fresh strawberries with whipped cream 1381 * Sweet, with fresh fruit 1380 Wafers, Geneva 1431 Walnut, the 536 * Ketchup 535 Walnuts, pickled 534 * Properties of the 1599 * To have fresh throughout the season 1607 Warts 2680 Washing 2377 * Coloured muslins, &c. 2380 * Flannels 2381 * Greasy cloths 2382 * Satin and silk ribbons 2384 * Silks 2385 Water, rate 2715 * Souchy 352 * Supply of in Rome 1216 * Warm 2691 * What the ancients thought of 1214 Wax, to remove 2272 Welsh, nectar 1830 * Rarebit, or toasted cheese 1652 West-Indian pudding 1382 Wheat, diseases of 1779 * Egyptian or mummy 1783 * Polish and Pomeranian 1722 * Red varieties of 1719 Wheatear, the 996 Wheatears, to dress 996 Whipped, cream 1492 * Syllabubs 1493 Whisky cordial 1840 Whitebait 348 * To dress 348 Whiting, the 343 * Au gratin, or baked 346 * Aux fines herbes 347 * Buckhorn 344 * Boiled 343 * Broiled 344 * Fried 345 * Pout and pollack 347 * To carve a p.176 * choose 343 Whitlow, to cure a 2681 Widgeon, to carve a 1068 * Roast 1052 Will, attestation of a 2750 * Advice in making a 2732 * Witnesses to a 2746, 2758 Wills 2732 * Form of 2740 Wine, cowslip 1817 * Elder 1818 * Ginger 1819 * Gooseberry, effervescing 1821 * Lemon 1823 * Malt 1824 * Orange 1827 * Rhubarb 1829 * To mull 1838 Wire-basket 494 Witnesses 2739 Woodcock, description of the 1053 * Scotch 1653 * To carve a 1062 Woodcock, to roast a 1053 Woollen manufactures 737 Woollens 2284 Worms 2409 Wounds 2682 * Incised, or cuts 2683, 2686 * Lacerated or torn 2684, 2687 * Punctured or penetrating 2685, 2688 Yeast 1383 * Cake, nice 1788 * Dumplings 1383 * Kirkleatham 1717 * To make, for bread 1716 Yorkshire pudding 1384 CHAPTER I. -- THE MISTRESS. "Strength and honour are her clothing; and she shall rejoice in time to come. She openeth her mouth with wisdom; and in her tongue is the law of kindness. She looketh well to the ways of her household; and eateth not the bread of idleness. Her children arise up, and call her blessed; her husband also, and he praiseth her." -- Proverbs, xxxi. 25-28. 1. AS WITH THE COMMANDER OF AN ARMY, or the leader of any enterprise, so is it with the mistress of a house. Her spirit will be seen through the whole establishment; and just in proportion as she performs her duties intelligently and thoroughly, so will her domestics follow in her path. Of all those acquirements, which more particularly belong to the feminine character, there are none which take a higher rank, in our estimation, than such as enter into a knowledge of household duties; for on these are perpetually dependent the happiness, comfort, and well-being of a family. In this opinion we are borne out by the author of "The Vicar of Wakefield," who says: "The modest virgin, the prudent wife, and the careful matron, are much more serviceable in life than petticoated philosophers, blustering heroines, or virago queens. She who makes her husband and her children happy, who reclaims the one from vice and trains up the other to virtue, is a much greater character than ladies described in romances, whose whole occupation is to murder mankind with shafts from their quiver, or their eyes." 2. PURSUING THIS PICTURE, we may add, that to be a good housewife does not necessarily imply an abandonment of proper pleasures or amusing recreation; and we think it the more necessary to express this, as the performance of the duties of a mistress may, to some minds, perhaps seem to be incompatible with the enjoyment of life. Let us, however, now proceed to describe some of those home qualities and virtues which are necessary to the proper management of a Household, and then point out the plan which may be the most profitably pursued for the daily regulation of its affairs. 3. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into good Household Management, as it is not only the parent of health, but of innumerable other advantages. Indeed, when a mistress is an early riser, it is almost certain that her house will be orderly and well-managed. On the contrary, if she remain in bed till a late hour, then the domestics, who, as we have before observed, invariably partake somewhat of their mistress's character, will surely become sluggards. To self-indulgence all are more or less disposed, and it is not to be expected that servants are freer from this fault than the heads of houses. The great Lord Chatham thus gave his advice in reference to this subject:-- "I would have inscribed on the curtains of your bed, and the walls of your chamber, 'If you do not rise early, you can make progress in nothing.'" 4. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH, and must be studied both in regard to the person and the house, and all that it contains. Cold or tepid baths should be employed every morning, unless, on account of illness or other circumstances, they should be deemed objectionable. The bathing of children will be treated of under the head of "MANAGEMENT OF CHILDREN." 5. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household can prosper. Dr. Johnson says: "Frugality may be termed the daughter of Prudence, the sister of Temperance, and the parent of Liberty. He that is extravagant will quickly become poor, and poverty will enforce dependence and invite corruption." The necessity of practising economy should be evident to every one, whether in the possession of an income no more than sufficient for a family's requirements, or of a large fortune, which puts financial adversity out of the question. We must always remember that it is a great merit in housekeeping to manage a little well. "He is a good waggoner," says Bishop Hall, "that can turn in a little room. To live well in abundance is the praise of the estate, not of the person. I will study more how to give a good account of my little, than how to make it more." In this there is true wisdom, and it may be added, that those who can manage a little well, are most likely to succeed in their management of larger matters. Economy and frugality must never, however, be allowed to degenerate into parsimony and meanness. 6. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a mistress and her family. A gossiping acquaintance, who indulges in the scandal and ridicule of her neighbours, should be avoided as a pestilence. It is likewise all-necessary to beware, as Thomson sings, "The whisper'd tale, That, like the fabling Nile, no fountain knows;-- Fair-laced Deceit, whose wily, conscious aye Ne'er looks direct; the tongue that licks the dust But, when it safely dares, as prompt to sting." If the duties of a family do not sufficiently occupy the time of a mistress, society should be formed of such a kind as will tend to the mutual interchange of general and interesting information. 7. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at once, to every new-comer. There are ladies who uniformly smile at, and approve everything and everybody, and who possess neither the courage to reprehend vice, nor the generous warmth to defend virtue. The friendship of such persons is without attachment, and their love without affection or even preference. They imagine that every one who has any penetration is ill-natured, and look coldly on a discriminating judgment. It should be remembered, however, that this discernment does not always proceed from an uncharitable temper, but that those who possess a long experience and thorough knowledge of the world, scrutinize the conduct and dispositions of people before they trust themselves to the first fair appearances. Addison, who was not deficient in a knowledge of mankind, observes that "a friendship, which makes the least noise, is very often the most useful; for which reason, I should prefer a prudent friend to a zealous one." And Joanna Baillie tells us that "Friendship is no plant of hasty growth, Though planted in esteem's deep-fixed soil, The gradual culture of kind intercourse Must bring it to perfection." 8. HOSPITALITY IS A MOST EXCELLENT VIRTUE; but care must be taken that the love of company, for its own sake, does not become a prevailing passion; for then the habit is no longer hospitality, but dissipation. Reality and truthfulness in this, as in all other duties of life, are the points to be studied; for, as Washington Irving well says, "There is an emanation from the heart in genuine hospitality, which cannot be described, but is immediately felt, and puts the stranger at once at his ease." With respect to the continuance of friendships, however, it may be found necessary, in some cases, for a mistress to relinquish, on assuming the responsibility of a household, many of those commenced in the earlier part of her life. This will be the more requisite, if the number still retained be quite equal to her means and opportunities. 9. IN CONVERSATION, TRIFLING OCCURRENCES, such as small disappointments, petty annoyances, and other every-day incidents, should never be mentioned to your friends. The extreme injudiciousness of repeating these will be at once apparent, when we reflect on the unsatisfactory discussions which they too frequently occasion, and on the load of advice which they are the cause of being tendered, and which is, too often, of a kind neither to be useful nor agreeable. Greater events, whether of joy or sorrow, should be communicated to friends; and, on such occasions, their sympathy gratifies and comforts. If the mistress be a wife, never let an account of her husband's failings pass her lips; and in cultivating the power of conversation, she should keep the versified advice of Cowper continually in her memory, that it "Should flow like water after summer showers, Not as if raised by mere mechanic powers." In reference to its style, Dr. Johnson, who was himself greatly distinguished for his colloquial abilities, says that "no style is more extensively acceptable than the narrative, because this does not carry an air of superiority over the rest of the company; and, therefore, is most likely to please them. For this purpose we should store our memory with short anecdotes and entertaining pieces of history. Almost every one listens with eagerness to extemporary history. Vanity often co-operates with curiosity; for he that is a hearer in one place wishes to qualify himself to be a principal speaker in some inferior company; and therefore more attention is given to narrations than anything else in conversation. It is true, indeed, that sallies of wit and quick replies are very pleasing in conversation; but they frequently tend to raise envy in some of the company: but the narrative way neither raises this, nor any other evil passion, but keeps all the company nearly upon an equality, and, if judiciously managed, will at once entertain and improve them all." 10. GOOD TEMPER SHOULD BE CULTIVATED by every mistress, as upon it the welfare of the household may be said to turn; indeed, its influence can hardly be over-estimated, as it has the effect of moulding the characters of those around her, and of acting most beneficially on the happiness of the domestic circle. Every head of a household should strive to be cheerful, and should never fail to show a deep interest in all that appertains to the well-being of those who claim the protection of her roof. Gentleness, not partial and temporary, but universal and regular, should pervade her conduct; for where such a spirit is habitually manifested, it not only delights her children, but makes her domestics attentive and respectful; her visitors are also pleased by it, and their happiness is increased. 11. ON THE IMPORTANT SUBJECT OF DRESS AND FASHION we cannot do better than quote an opinion from the eighth volume of the "Englishwoman's Domestic Magazine." The writer there says, "Let people write, talk, lecture, satirize, as they may, it cannot be denied that, whatever is the prevailing mode in attire, let it intrinsically be ever so absurd, it will never look as ridiculous as another, or as any other, which, however convenient, comfortable, or even becoming, is totally opposite in style to that generally worn." 12. IN PURCHASING ARTICLES OF WEARING APPAREL, whether it be a silk dress, a bonnet, shawl, or riband, it is well for the buyer to consider three things: I. That it be not too expensive for her purse. II. That its colour harmonize with her complexion, and its size and pattern with her figure. III. That its tint allow of its being worn with the other garments she possesses. The quaint Fuller observes, that the good wife is none of our dainty dames, who love to appear in a variety of suits every day new, as if a gown, like a stratagem in war, were to be used but once. But our good wife sets up a sail according to the keel of her husband's estate; and, if of high parentage, she doth not so remember what she was by birth, that she forgets what she is by match. To Brunettes, or those ladies having dark complexions, silks of a grave hue are adapted. For Blondes, or those having fair complexions, lighter colours are preferable, as the richer, deeper hues are too overpowering for the latter. The colours which go best together are green with violet; gold-colour with dark crimson or lilac; pale blue with scarlet; pink with black or white; and gray with scarlet or pink. A cold colour generally requires a warm tint to give life to it. Gray and pale blue, for instance, do not combine well, both being cold colours. 13. THE DRESS OF THE MISTRESS should always be adapted to her circumstances, and be varied with different occasions. Thus, at breakfast she should be attired in a very neat and simple manner, wearing no ornaments. If this dress should decidedly pertain only to the breakfast-hour, and be specially suited for such domestic occupations as usually follow that meal, then it would be well to exchange it before the time for receiving visitors, if the mistress be in the habit of doing so. It is still to be remembered, however, that, in changing the dress, jewellery and ornaments are not to be worn until the full dress for dinner is assumed. Further information and hints on the subject of the toilet will appear under the department of the "LADY'S-MAID." The advice of Polonius to his son Laertes, in Shakspeare's tragedy of "Hamlet," is most excellent; and although given to one of the male sex, will equally apply to a "fayre ladye:" -- "Costly thy habit as thy purse can buy, But not express'd in fancy; rich, not gaudy; For the apparel oft proclaims the man." 14. CHARITY AND BENEVOLENCE ARE DUTIES which a mistress owes to herself as well as to her fellow-creatures; and there is scarcely any income so small, but something may be spared from it, even if it be but "the widow's mite." It is to be always remembered, however, that it is the spirit of charity which imparts to the gift a value far beyond its actual amount, and is by far its better part. True Charity, a plant divinely nursed, Fed by the love from which it rose at first, Thrives against hope, and, in the rudest scene, Storms but enliven its unfading green; Exub'rant is the shadow it supplies, Its fruit on earth, its growth above the skies. Visiting the houses of the poor is the only practical way really to understand the actual state of each family; and although there may be difficulties in following out this plan in the metropolis and other large cities, yet in country towns and rural districts these objections do not obtain. Great advantages may result from visits paid to the poor; for there being, unfortunately, much ignorance, generally, amongst them with respect to all household knowledge, there will be opportunities for advising and instructing them, in a pleasant and unobtrusive manner, in cleanliness, industry, cookery, and good management. 15. IN MARKETING, THAT THE BEST ARTICLES ARE THE CHEAPEST, may be laid down as a rule; and it is desirable, unless an experienced and confidential housekeeper be kept, that the mistress should herself purchase all provisions and stores needed for the house. If the mistress be a young wife, and not accustomed to order "things for the house," a little practice and experience will soon teach her who are the best tradespeople to deal with, and what are the best provisions to buy. Under each particular head of FISH, MEAT, POULTRY, GAME, &c., will be described the proper means of ascertaining the quality of these comestibles. 16. A HOUSEKEEPING ACCOUNT-BOOK should invariably be kept, and kept punctually and precisely. The plan for keeping household accounts, which we should recommend, would be to make an entry, that is, write down into a daily diary every amount paid on that particular day, be it ever so small; then, at the end of the month, let these various payments be ranged under their specific heads of Butcher, Baker, &c.; and thus will be seen the proportions paid to each tradesman, and any one month's expenses may be contrasted with another. The housekeeping accounts should be balanced not less than once a month; so that you may see that the money you have in hand tallies with your account of it in your diary. Judge Haliburton never wrote truer words than when he said, "No man is rich whose expenditure exceeds his means, and no one is poor whose incomings exceed his outgoings." When, in a large establishment, a housekeeper is kept, it will be advisable for the mistress to examine her accounts regularly. Then any increase of expenditure which may be apparent, can easily be explained, and the housekeeper will have the satisfaction of knowing whether her efforts to manage her department well and economically, have been successful. 17. ENGAGING DOMESTICS is one of those duties in which the judgment of the mistress must be keenly exercised. There are some respectable registry-offices, where good servants may sometimes be hired; but the plan rather to be recommended is, for the mistress to make inquiry amongst her circle of friends and acquaintances, and her tradespeople. The latter generally know those in their neighbourhood, who are wanting situations, and will communicate with them, when a personal interview with some of them will enable the mistress to form some idea of the characters of the applicants, and to suit herself accordingly. We would here point out an error -- and a grave one it is -- into which some mistresses fall. They do not, when engaging a servant, expressly tell her all the duties which she will be expected to perform. This is an act of omission severely to be reprehended. Every portion of work which the maid will have to do, should be plainly stated by the mistress, and understood by the servant. If this plan is not carefully adhered to, domestic contention is almost certain to ensue, and this may not be easily settled; so that a change of servants, which is so much to be deprecated, is continually occurring. 18. IN OBTAINING A SERVANT'S CHARACTER, it is not well to be guided by a written one from some unknown quarter; but it is better to have an interview, if at all possible, with the former mistress. By this means you will be assisted in your decision of the suitableness of the servant for your place, from the appearance of the lady and the state of her house. Negligence and want of cleanliness in her and her household generally, will naturally lead you to the conclusion, that her servant has suffered from the influence of the bad example. The proper course to pursue in order to obtain a personal interview with the lady is this:-- The servant in search of the situation must be desired to see her former mistress, and ask her to be kind enough to appoint a time, convenient to herself, when you may call on her; this proper observance of courtesy being necessary to prevent any unseasonable intrusion on the part of a stranger. Your first questions should be relative to the honesty and general morality of her former servant; and if no objection is stated in that respect, her other qualifications are then to be ascertained. Inquiries should be very minute, so that you may avoid disappointment and trouble, by knowing the weak points of your domestic. 19. THE TREATMENT OF SERVANTS is of the highest possible moment, as well to the mistress as to the domestics themselves. On the head of the house the latter will naturally fix their attention; and if they perceive that the mistress's conduct is regulated by high and correct principles, they will not fail to respect her. If, also, a benevolent desire is shown to promote their comfort, at the same time that a steady performance of their duty is exacted, then their respect will not be unmingled with affection, and they will be still more solicitous to continue to deserve her favour. 20. IN GIVING A CHARACTER, it is scarcely necessary to say that the mistress should be guided by a sense of strict justice. It is not fair for one lady to recommend to another, a servant she would not keep herself. The benefit, too, to the servant herself is of small advantage; for the failings which she possesses will increase if suffered to be indulged with impunity. It is hardly necessary to remark, on the other hand, that no angry feelings on the part of a mistress towards her late servant, should ever be allowed, in the slightest degree, to influence her, so far as to induce her to disparage her maid's character. 21. THE FOLLOWING TABLE OF THE AVERAGE YEARLY WAGES paid to domestics, with the various members of the household placed in the order in which they are usually ranked, will serve as a guide to regulate the expenditure of an establishment:-- When not found When found in Livery. in Livery. The House Steward From £10 to 80 -- The Valet " £25 to 50 From £20 to 30 The Butler " £25 to 50 -- The Cook " £20 to 40 -- The Gardener " £20 to 40 -- The Footman " £20 to 40 " £15 to 25 The Under Butler " £15 to 30 " £15 to 25 The Coachman -- " £20 to 35 The Groom " £15 to 30 " £12 to 20 The Under Footman -- " £12 to 20 The Page or Footboy " £8 to 18 " £6 to 14 The Stableboy " £6 to 12 -- When no extra When an extra allowance is made allowance is made for Tea, Sugar, for Tea, Sugar, and Beer. and Beer. The Housekeeper From £20 to 15 From £18 to £40 The Lady's-maid " £12 to 25 " £10 to 20 The Head Nurse " £15 to 30 " £13 to 26 The Cook " £11 to 30 " £12 to 26 The Upper Housemaid " £12 to 20 " £10 to 17 The Upper Laundry-maid " £12 to 18 " £10 to 15 The Maid-of-all-work " £9 to 14 " £7-1/2 to 11 The Under Housemaid " £8 to 12 " £6-1/2 to 10 The Still-room Maid " £9 to 14 " £8 to 13 The Nursemaid " £8 to 12 " £5 to 10 The Under Laundry-maid " £9 to 11 " £8 to 12 The Kitchen-maid " £9 to 14 " £8 to 12 The Scullery-maid " £5 to 9 " £4 to 8 These quotations of wages are those usually given in or near the metropolis; but, of course, there are many circumstances connected with locality, and also having reference to the long service on the one hand, or the inexperience on the other, of domestics, which may render the wages still higher or lower than those named above. All the domestics mentioned in the above table would enter into the establishment of a wealthy nobleman. The number of servants, of course, would become smaller in proportion to the lesser size of the establishment; and we may here enumerate a scale of servants suited to various incomes, commencing with -- About £1,000 a year -- A cook, upper housemaid, nursemaid, under housemaid, and a man servant. About £750 a year -- A cook, housemaid, nursemaid, and footboy. About £500 a year -- A cook, housemaid, and nursemaid. About £300 a year -- A maid-of-all-work and nursemaid. About £200 or £150 a year -- A maid-of-all-work (and girl occasionally). 22. HAVING THUS INDICATED some of the more general duties of the mistress, relative to the moral government of her household, we will now give a few specific instructions on matters having a more practical relation to the position which she is supposed to occupy in the eye of the world. To do this the more clearly, we will begin with her earliest duties, and take her completely through the occupations of a day. 23. HAVING RISEN EARLY, as we have already advised (see 3), and having given due attention to the bath, and made a careful toilet, it will be well at once to see that the children have received their proper ablutions, and are in every way clean and comfortable. The first meal of the day, breakfast, will then be served, at which all the family should be punctually present, unless illness, or other circumstances, prevent. 24. AFTER BREAKFAST IS OVER, it will be well for the mistress to make a round of the kitchen and other offices, to see that all are in order, and that the morning's work has been properly performed by the various domestics. The orders for the day should then be given, and any questions which the domestics desire to ask, respecting their several departments, should be answered, and any special articles they may require, handed to them from the store-closet. In those establishments where there is a housekeeper, it will not be so necessary for the mistress, personally, to perform the above-named duties. 25. AFTER THIS GENERAL SUPERINTENDENCE of her servants, the mistress, if a mother of a young family, may devote herself to the instruction of some of its younger members, or to the examination of the state of their wardrobe, leaving the later portion of the morning for reading, or for some amusing recreation. "Recreation," says Bishop Hall, "is intended to the mind as whetting is to the scythe, to sharpen the edge of it, which would otherwise grow dull and blunt. He, therefore, that spends his whole time in recreation is ever whetting, never mowing; his grass may grow and his steed starve; as, contrarily, he that always toils and never recreates, is ever mowing, never whetting, labouring much to little purpose. As good no scythe as no edge. Then only doth the work go forward, when the scythe is so seasonably and moderately whetted that it may cut, and so cut, that it may have the help of sharpening." Unless the means of the mistress be very circumscribed, and she be obliged to devote a great deal of her time to the making of her children's clothes, and other economical pursuits, it is right that she should give some time to the pleasures of literature, the innocent delights of the garden, and to the improvement of any special abilities for music, painting, and other elegant arts, which she may, happily, possess. 26. THESE DUTIES AND PLEASURES BEING PERFORMED AND ENJOYED, the hour of luncheon will have arrived. This is a very necessary meal between an early breakfast and a late dinner, as a healthy person, with good exercise, should have a fresh supply of food once in four hours. It should be a light meal; but its solidity must, of course, be, in some degree, proportionate to the time it is intended to enable you to wait for your dinner, and the amount of exercise you take in the mean time. At this time, also, the servants' dinner will be served. In those establishments where an early dinner is served, that will, of course, take the place of the luncheon. In many houses, where a nursery dinner is provided for the children and about one o'clock, the mistress and the elder portion of the family make their luncheon at the same time from the same joint, or whatever may be provided. A mistress will arrange, according to circumstances, the serving of the meal; but the more usual plan is for the lady of the house to have the joint brought to her table, and afterwards carried to the nursery. 27. AFTER LUNCHEON, MORNING CALLS AND VISITS may be made and received. These may be divided under three heads: those of ceremony, friendship, and congratulation or condolence. Visits of ceremony, or courtesy, which occasionally merge into those of friendship, are to be paid under various circumstances. Thus, they are uniformly required after dining at a friend's house, or after a ball, picnic, or any other party. These visits should be short, a stay of from fifteen to twenty minutes being quite sufficient. A lady paying a visit may remove her boa or neckerchief; but neither her shawl nor bonnet. When other visitors are announced, it is well to retire as soon as possible, taking care to let it appear that their arrival is not the cause. When they are quietly seated, and the bustle of their entrance is over, rise from your chair, taking a kind leave of the hostess, and bowing politely to the guests. Should you call at an inconvenient time, not having ascertained the luncheon hour, or from any other inadvertence, retire as soon as possible, without, however, showing that you feel yourself an intruder. It is not difficult for any well-bred or even good-tempered person, to know what to say on such an occasion, and, on politely withdrawing, a promise can be made to call again, if the lady you have called on, appear really disappointed. 28. IN PAYING VISITS OF FRIENDSHIP, it will not be so necessary to be guided by etiquette as in paying visits of ceremony; and if a lady be pressed by her friend to remove her shawl and bonnet, it can be done if it will not interfere with her subsequent arrangements. It is, however, requisite to call at suitable times, and to avoid staying too long, if your friend is engaged. The courtesies of society should ever be maintained, even in the domestic circle, and amongst the nearest friends. During these visits, the manners should be easy and cheerful, and the subjects of conversation such as may be readily terminated. Serious discussions or arguments are to be altogether avoided, and there is much danger and impropriety in expressing opinions of those persons and characters with whom, perhaps, there is but a slight acquaintance. (See 6, 7, and 9.) It is not advisable, at any time, to take favourite dogs into another lady's drawing-room, for many persons have an absolute dislike to such animals; and besides this, there is always a chance of a breakage of some article occurring, through their leaping and bounding here and there, sometimes very much to the fear and annoyance of the hostess. Her children, also, unless they are particularly well-trained and orderly, and she is on exceedingly friendly terms with the hostess, should not accompany a lady in making morning calls. Where a lady, however, pays her visits in a carriage, the children can be taken in the vehicle, and remain in it until the visit is over. 29. FOR MORNING CALLS, it is well to be neatly attired; for a costume very different to that you generally wear, or anything approaching an evening dress, will be very much out of place. As a general rule, it may be said, both in reference to this and all other occasions, it is better to be under-dressed than over-dressed. A strict account should be kept of ceremonial visits, and notice how soon your visits have been returned. An opinion may thus be formed as to whether your frequent visits are, or are not, desirable. There are, naturally, instances when the circumstances of old age or ill health will preclude any return of a call; but when this is the case, it must not interrupt the discharge of the duty. 30. IN PAYING VISITS OF CONDOLENCE, it is to be remembered that they should be paid within a week after the event which occasions them. If the acquaintance, however, is but slight, then immediately after the family has appeared at public worship. A lady should send in her card, and if her friends be able to receive her, the visitor's manner and conversation should be subdued and in harmony with the character of her visit. Courtesy would dictate that a mourning card should be used, and that visitors, in paying condoling visits, should be dressed in black, either silk or plain-coloured apparel. Sympathy with the affliction of the family, is thus expressed, and these attentions are, in such cases, pleasing and soothing. In all these visits, if your acquaintance or friend be not at home, a card should be left. If in a carriage, the servant will answer your inquiry and receive your card; if paying your visits on foot, give your card to the servant in the hall, but leave to go in and rest should on no account be asked. The form of words, "Not at home," may be understood in different senses; but the only courteous way is to receive them as being perfectly true. You may imagine that the lady of the house is really at home, and that she would make an exception in your favour, or you may think that your acquaintance is not desired; but, in either case, not the slightest word is to escape you, which would suggest, on your part, such an impression. 31. IN RECEIVING MORNING CALLS, the foregoing description of the etiquette to be observed in paying them, will be of considerable service. It is to be added, however, that the occupations of drawing, music, or reading should be suspended on the entrance of morning visitors. If a lady, however, be engaged with light needlework, and none other is appropriate in the drawing-room, it may not be, under some circumstances, inconsistent with good breeding to quietly continue it during conversation, particularly if the visit be protracted, or the visitors be gentlemen. Formerly the custom was to accompany all visitors quitting the house to the door, and there take leave of them; but modern society, which has thrown off a great deal of this kind of ceremony, now merely requires that the lady of the house should rise from her seat, shake hands, or courtesy, in accordance with the intimacy she has with her guests, and ring the bell to summon the servant to attend them and open the door. In making a first call, either upon a newly-married couple, or persons newly arrived in the neighbourhood, a lady should leave her husband's card together with her own, at the same time, stating that the profession or business in which he is engaged has prevented him from having the pleasure of paying the visit, with her. It is a custom with many ladies, when on the eve of an absence from their neighbourhood, to leave or send their own and husband's cards, with the letters P. P. C. in the right-hand corner. These letters are the initials of the French words, "Pour prendre congé," meaning, "To take leave." 32. THE MORNING CALLS BEING PAID OR RECEIVED, and their etiquette properly attended to, the next great event of the day in most establishments is "The Dinner;" and we only propose here to make a few general remarks on this important topic, as, in future pages, the whole "Art of Dining" will be thoroughly considered, with reference to its economy, comfort, and enjoyment. 33. IN GIVING OR ACCEPTING AN INVITATION FOR DINNER, the following is the form of words generally made use of. They, however, can be varied in proportion to the intimacy or position of the hosts and guests:-- Mr. and Mrs. A -- -- present their compliments to Mr. and Mrs. B --, and request the honour, [or hope to have the pleasure] of their company to dinner on Wednesday, the 6th of December next. A -- -- STREET, November 13th, 1859. R. S. V. P. The letters in the corner imply "Répondez, s'il vous plaît;" meaning, "an answer will oblige." The reply, accepting the invitation, is couched in the following terms:-- Mr. and Mrs. B -- -- present their compliments to Mr. and Mrs. A --, and will do themselves the honour of, [or will have much pleasure in] accepting their kind invitation to dinner on the 6th of December next. B -- -- SQUARE, November 18th, 1859. Cards, or invitations for a dinner-party, should be issued a fortnight or three weeks (sometimes even a month) beforehand, and care should be taken by the hostess, in the selection of the invited guests, that they should be suited to each other. Much also of the pleasure of a dinner-party will depend on the arrangement of the guests at table, so as to form a due admixture of talkers and listeners, the grave and the gay. If an invitation to dinner is accepted, the guests should be punctual, and the mistress ready in her drawing-room to receive them. At some periods it has been considered fashionable to come late to dinner, but lately nous avons changé tout cela. 34. THE HALF-HOUR BEFORE DINNER has always been considered as the great ordeal through which the mistress, in giving a dinner-party, will either pass with flying colours, or, lose many of her laurels. The anxiety to receive her guests,-- her hope that all will be present in due time,-- her trust in the skill of her cook, and the attention of the other domestics, all tend to make these few minutes a trying time. The mistress, however, must display no kind of agitation, but show her tact in suggesting light and cheerful subjects of conversation, which will be much aided by the introduction of any particular new book, curiosity of art, or article of vertu, which may pleasantly engage the attention of the company. "Waiting for Dinner," however, is a trying time, and there are few who have not felt -- "How sad it is to sit and pine, The long half-hour before we dine! Upon our watches oft to look, Then wonder at the clock and cook, . . . "And strive to laugh in spite of Fate! But laughter forced soon quits the room, And leaves it in its former gloom. But lo! the dinner now appears, The object of our hopes and fears, The end of all our pain!" In giving an entertainment of this kind, the mistress should remember that it is her duty to make her guests feel happy, comfortable, and quite at their ease; and the guests should also consider that they have come to the house of their hostess to be happy. Thus an opportunity is given to all for innocent enjoyment and intellectual improvement, when also acquaintances may be formed that may prove invaluable through life, and information gained that will enlarge the mind. Many celebrated men and women have been great talkers; and, amongst others, the genial Sir Walter Scott, who spoke freely to every one, and a favourite remark of whom it was, that he never did so without learning something he didn't know before. 35. DINNER BEING ANNOUNCED, the host offers his arm to, and places on his right hand at the dinner-table, the lady to whom he desires to pay most respect, either on account of her age, position, or from her being the greatest stranger in the party. If this lady be married and her husband present, the latter takes the hostess to her place at table, and seats himself at her right hand. The rest of the company follow in couples, as specified by the master and mistress of the house, arranging the party according to their rank and other circumstances which may be known to the host and hostess. It will be found of great assistance to the placing of a party at the dinner-table, to have the names of the guests neatly (and correctly) written on small cards, and placed at that part of the table where it is desired they should sit. With respect to the number of guests, it has often been said, that a private dinner- party should consist of not less than the number of the Graces, or more than that of the Muses. A party of ten or twelve is, perhaps, in a general way, sufficient to enjoy themselves and be enjoyed. White kid gloves are worn by ladies at dinner-parties, but should be taken off before the business of dining commences. 36. THE GUESTS BEING SEATED AT THE DINNER-TABLE, the lady begins to help the soup, which is handed round, commencing with the gentleman on her right and on her left, and continuing in the same order till all are served. It is generally established as a rule, not to ask for soup or fish twice, as, in so doing, part of the company may be kept waiting too long for the second course, when, perhaps, a little revenge is taken by looking at the awkward consumer of a second portion. This rule, however, may, under various circumstances, not be considered as binding. It is not usual, where taking wine is en règle, for a gentleman to ask a lady to take wine until the fish or soup is finished, and then the gentleman honoured by sitting on the right of the hostess, may politely inquire if she will do him the honour of taking wine with him. This will act as a signal to the rest of the company, the gentleman of the house most probably requesting the same pleasure of the ladies at his right and left. At many tables, however, the custom or fashion of drinking wine in this manner, is abolished, and the servant fills the glasses of the guests with the various wines suited to the course which is in progress. 37. WHEN DINNER IS FINISHED, THE DESSERT is placed on the table, accompanied with finger-glasses. It is the custom of some gentlemen to wet a corner of the napkin; but the hostess, whose behaviour will set the tone to all the ladies present, will merely wet the tips of her fingers, which will serve all the purposes required. The French and other continentals have a habit of gargling the mouth; but it is a custom which no English gentlewoman should, in the slightest degree, imitate. 38. WHEN FRUIT HAS BEEN TAKEN, and a glass or two of wine passed round, the time will have arrived when the hostess will rise, and thus give the signal for the ladies to leave the gentlemen, and retire to the drawing-room. The gentlemen of the party will rise at the same time, and he who is nearest the door, will open it for the ladies, all remaining courteously standing until the last lady has withdrawn. Dr. Johnson has a curious paragraph on the effects of a dinner on men. "Before dinner," he says, "men meet with great inequality of understanding; and those who are conscious of their inferiority have the modesty not to talk. When they have drunk wine, every man feels himself happy, and loses that modesty, and grows impudent and vociferous; but he is not improved, he is only not sensible of his defects." This is rather severe, but there may be truth in it. In former times, when the bottle circulated freely amongst the guests, it was necessary for the ladies to retire earlier than they do at present, for the gentlemen of the company soon became unfit to conduct themselves wit