The Easiest Way in Housekeeping and Cooking. Adapted to Domestic Use or Study in Classes

293 pp. Brown boards. Gilt titles on spine and on front board. CONTENTS: Part First. Introductory; The House: Situation and Arrangement; The House: Its Ventilation; Drainage and Water-Supply; The Day's Work; Fires, Lights, ad Things to Work With; Washing-Day and Cleaning in General; The Body and Its Composition; Food and Its Laws; The Relation of Food to Health; The Chemistry of Animal Food; The Chemistry of Vegetable Food; Condiments and Beverages. Part Second. Stock and Seasoning; Soups; Fish; Meats; Poultry; Sauces and Salads; Eggs and Breakfast Dishes; Tea, Coffee, Etc.; Vegetables; Bread and Breakfast Cakes; Cake; Pastry and Pies; Pudding, Boiled and Baked; Custards, Creams, Jellies, Etc.; Canning and Preserving; Pickles and Catchups; Candies; Sick-Room Cookery; Household Hints; Hints to Teachers; Lessons for Practice Class; Twenty Topics for Class Use; List of Authorities Referred To; Examination Questions; Bibliography; Index.