Have you ever wondered what kind of salad recipes your great grandma ate? These salad recipes might give you a glimpse into the leafy greens and veggies she regularly enjoyed.Continue reading Salad Recipes From The 1800s (Miss Parloa’s Young Housekeeper)
Here are 19 delicious, vintage recipes for gravy and sauces that work well with different kinds of meat.Continue reading Sauces For Meat And Fish (Miss Parloa’s Young Housekeeper)
In boiling meats the temperature of the liquid should be kept at about the boiling point or a few degrees lower; that is, the water should bubble gently at one side of the pot or stewpan.Continue reading The Homemaker’s Guide To Cooking Meat (Miss Parloa’s Young Housekeeper)
FRESH fish should frequently be substituted for meat. For those who live in seaboard towns there is no trouble in obtaining a variety. Every inland place has its own peculiar species, which should have precedence over other kinds; for the first thing to be taken into account is freshness. Fish brought from a distance deteriorates with the handling it receives and the time it is out of the water.Continue reading The Homemaker’s Guide To Cooking Fish (Miss Parloa’s Young Housekeeper)
I love homemade bread! These recipes cover rolls, bread, and even waffles. While these recipes are old, they still make delicious food that will please your whole family.Continue reading Vintage Bread Recipes From The 1800s (Miss Parloa’s Young Housekeeper)
A Good Plain Stock.
- 7 quarts of cold water.
- A shin of beef weighing ten pounds.
- 4 tablespoonfuls of butter.
- 1 generous tablespoonful of salt.
- A piece of cinnamon two inches long.
- 1 teaspoonful of pepper-corns.
- A tiny bit of mace.6 whole cloves.
- 1/2 pint of minced onion.
- 4 tablespoonfuls of minced carrot.
- 4 tablespoonfuls of minced celery.
- A bouquet of sweet herbs.
One may buy food with good judgment, and yet fail to be an economical provider because she does not take proper care of it. Perfect cleanliness is essential for the best preservation of food. The cellar, pantries, storerooms, refrigerators, and all the receptacles in which food is kept, should be frequently inspected and thoroughly cleaned.Continue reading How A Homemaker Cares For Food (Miss Parloa’s Young Housekeeper)
One’s dining-room should be large enough to enable a person to pass food around the table comfortably when the family or guests are all seated. It should also be light and sunny, and easily heated and ventilated.Continue reading Homemaking In The Dining Room (Miss Parloa’s Young Housekeeper)
On washing day arrange the white clothes in this manner: Half fill two tubs with warm suds. Put in one tub the pieces soiled the most; put the remainder of the articles in the second tub. Have a third tub half full of warm water and the wash boiler half full of cold water.Continue reading Laundry In The 1800s (Miss Parloa’s Young Housekeeper)
Proper Management of Fires.
ONE of the first things a young housekeeper must master is the science of managing fires. Now, a coal fire is like some people: it will stand a certain amount of nagging, pressure, and neglect, but it will make you suffer in some way for all your abuse. On the other hand, with uniformly fair treatment, it will repay a hundred-fold in comfort.Continue reading Some Things For Homemakers To Learn Early (Miss Parloa’s Young Housekeeper)