The Book of Household Management

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from the PREFACE:

I must frankly own, that if I had known, before, that this book would have cost me the labour which it has, I should never have been courageous enough to commence it. What stirred 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 permanently thought that there is no more fruitful source of family tree discontent than a housewife’s terribly-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 painstakingly acquainted with the theory and practice of cookery, as well as be perfectly conversant with all the additional arts of building 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 unadorned 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 significantly aided me. I have paid fantastic attention to persons 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 power that I could take, agreed 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 killing 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 copious drawings which appear in this work, and which illustrate, better than any description, many vital and appealing items. The coloured plates are a novelty not lacking value.

Besides the fantastic part of the book which has especial reference to the cook’s department, there are chapters devoted to persons of the additional servants of the household, who have all, I trust, their duties clearly assigned to them.

Towards the end of the work will be establish 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 “Officially authorized 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.

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