Marion Harland

Common Sense in the Household: A Manual of Practical Housewifery


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Barley.

       Arrowroot. ✠

       Rice Jelly. ✠

       Milk and Bread. ✠

       Wheaten Grits. ✠

       Hominy and Milk. ✠

       Graham Hasty Pudding. ✠

       Rice Flour Hasty Pudding

       Milk Porridge.

       Mush and Milk.

       Condensed Milk.

       SUNDRIES.

       Cleaning Pots, Kettles, and Tins.

       Knives.

       Silver.

       China and Glass.

       Washing Windows.

       To Clean Carpets.

       To Clean Paint.

       To Keep Woolens.

       To Wash Doubtful Calicoes.

       To Clean a Cloth Coat.

       To Clean Silk.

       To Renew Wrinkled Crape.

       To Restore the Pile of Velvet.

       To Curl Tumbled Feathers.

       To Clean Straw Matting.

       To Wash Lawn or Thin Muslin.

       To Wash Woolens.

       To Wash White Lace Edging.

       Black Lace.

       To Sponge Black Worsted Dresses.

       To Clean very Dirty Black Dresses.

       To Remove Stains from Marble.

       Iron Mould

       Mildew

       Ink.

       Stains of Acids and Alkalies.

       Grease Spots.

       Cure for Burns.

       To Stop the Flow of Blood.

       To Relieve Asthma.

       Antidotes to Poison.

       Cologne Water. (Fine.) (No. 1.)

       Cologne Water. (No. 2.)

       Hard Soap.

       Bar Soap.

       Soft Soap.

       INDEX.

       Table of Contents

      It is not yet quite ten years since the publication of “Common Sense in the Household. General Receipts.” In offering the work to the publishers, under whose able management it has prospered so wonderfully, I said: “I have written this because I felt that such a Manual of Practical Housewifery is needed.” That I judged aright, taking my own experience as a housekeeper as the criterion of the wants and perplexities of others, is abundantly proved by the circumstance which calls for this new and revised edition of the book. Through much and constant use—nearly 100,000 copies having been printed from them—the stereotype plates have become so worn that the impressions are faint and sometimes illegible. I gladly avail myself of the opportunity thus offered to re-read and so far to alter the original volume as may, in the light of later improvements in the culinary art and in my understanding of it, make the collection of family receipts more intelligible and available. Nor have I been able to resist the temptation to interpolate a few excellent receipts that have come into my hands at a later period than that of the publication of the last, and in my estimation, perhaps the most valuable of the “Common Sense Series,” viz.: “The Dinner Year-Book.”

      I am grateful, also, to the courtesy of my publishers for the privilege of thanking