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Index
Practical Suggestions for Mother and Housewife
Contents
CHAPTER I
CHAPTER II
CHAPTER III
CHAPTER IV
CHAPTER V
CHAPTER VI
CHAPTER VII
CHAPTER VIII
CHAPTER IX
CHAPTER X
CHAPTER XI
CHAPTER XII
CHAPTER XIII
CHAPTER XIV
CHAPTER XV
INTRODUCTION
CHAPTER I
THE SINGLE WOMAN
CHAPTER II
THE SINGLE WOMAN
CHAPTER III
THE WIFE
CHAPTER IV
THE HOUSE
CHAPTER V
THE HOUSE
CHAPTER VI
FURNITURE AND DECORATION
CHAPTER VII
FURNITURE AND DECORATION
CHAPTER VIII
THE MOTHER
CHAPTER IX
THE MOTHER
CHAPTER X
CARE OF THE PERSON
CHAPTER XI
GENERAL PRINCIPLES OF COOKING
VALUE OF MEAT AS FOOD
RELATIVE VALUES AND PRICES OF THE CUTS OF MEAT
TEXTURE AND FLAVOR OF MEAT
GENERAL METHODS OF COOKING MEAT
CHAPTER XII
GENERAL PRINCIPLES OF COOKING
ECONOMIES IN USE OF MEAT
CHAPTER XIII
RECIPES FOR MEAT DISHES
RECIPES
TRYING OUT FAT
MEAT STEW
MEAT DUMPLINGS
MEAT PIES AND SIMILAR DISHES
MEAT AND TOMATO PIE
MEAT WITH STARCHY MATERIALS
TURKISH PILAF
STEW FROM COLD ROAST
MEAT WITH BEANS
HARICOT OF MUTTON
MEAT SALADS
MEAT WITH EGGS
ROAST BEEF WITH YORKSHIRE PUDDING
CORNED-BEEF HASH WITH POACHED EGGS
STUFFING
MOCK DUCK
VEAL OR BEEF BIRDS
UTILIZING THE CHEAPER CUTS OF MEAT
CHAPTER XIV
RECIPES FOR MEAT DISHES
PROLONGED COOKING AT LOW HEAT
STEWED SHIN OF BEEF
BOILED BEEF WITH HORSERADISH SAUCE
STUFFED HEART
BRAISED BEEF, POT ROAST, AND BEEF A LA MODE
HUNGARIAN GOULASH
CASSEROLE COOKERY
MEAT COOKED WITH VINEGAR
SOUR BEEF
SOUR BEEFSTEAK
POUNDED MEAT
FARMER STEW
SPANISH BEEFSTEAK
CHOPPED MEAT
SAVORY ROLLS
DEVELOPING FLAVOR OF MEAT
RETAINING NATURAL FLAVOR
ROUND STEAK ON BISCUITS
FLAVOR OF BROWNED MEAT OR FAT
SALT PORK WITH MILK GRAVY
"SALT-FISH DINNER"
SAUCES
MOCK VENISON
CHAPTER XV
HOUSEHOLD RECIPES.
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