E-text prepared by Audrey Longhurst, William Flis,
and the Project Gutenberg Online Distributed Proofreading Team
INTRODUCTORY CHAPTER 3
ODD SCRAPS FOR THE ECONOMICAL. 8
SOAP. 22
SIMPLE REMEDIES. 24
GRUEL. 30
EGG GRUEL. 31
ARROW-ROOT JELLY. 31
CALF'S FOOT JELLY. 31
TAPIOCA JELLY. 31
SAGO JELLY. 32
BEEF TEA. 32
WINE WHEY. 32
APPLE WATER. 32
MILK PORRIDGE. 32
STEWED PRUNES. 33
VEGETABLES. 33
HERBS. 36
CHEAP DYE-STUFFS. 38
MEAT CORNED, OR SALTED, HAMS, &c. 40
CHOICE OF MEAT. 43
COMMON COOKING. 47
VEAL. 47
CALF'S HEAD. 47
BEEF. 48
ALAMODE BEEF. 49
MUTTON AND LAMB. 49
PORK. 49
ROAST PIG. 50
SAUSAGES. 50
MINCE MEAT. 50
BEANS AND PEAS. 51
SOUSE. 52
TRIPE. 52
GRAVY. 52
POULTRY. 53
FRICASSEED CHICKEN, BROWN. 54
FRICASSEED CHICKEN, WHITE. 54
TO CURRY FOWL. 54
CHICKEN BROTH. 55
FISH. 57
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