FOREWORD
INTRODUCTION

PART ONE: KEEPING HOUSE

CHAPTER ONE: THE DUTIES AND RESPONSIBILITIES OF A MISTRESS OF THE HOUSE

CHAPTER II: HOW TO TREAT AND MANAGE SERVANTS

CHAPTER III: HOW TO USE YOUR TIME - SUPERVISION

CHAPTER IV: THE MISTRESS'S WARDROBE
1. Winter clothing.
2. Summer dress.
3. Advice on personal care and appearance.

CHAPTER V: OCCASIONAL FURNITURE NECESSARY FOR THE MISTRESS OF THE HOUSE
1. - A box for haberdashery. - A holder for yarn. - A cutting-out board, etc.
2. - Patterns. - Workbasket. - Sewing kit.
3. - A work press.

CHAPTER VI: HOUSEHOLD ROUTINE
1. - General tidiness.
2. - Children's and servants' rising and retiring.
3. - The children's studies.
4. - Meals and meal times of the family and the servants.
5. - Household expenses.
6. - Paying the servants.

CHAPTER VII: ACCOUNTS. - THE METRIC SYSTEM OF WEIGHTS AND MEASURES. - THE BAROMETER. - THE THERMOMETER.
1. - Accounts.
2. - The metric system of weights and measures.
A. - An explanation of the metric system.
3. - Conversion of old measures to metric measures.
4. - Barometer.
5. - The thermometer.

CHAPTER VIII: THE LIBRARY
1. - Literary library.
2. - Musical library.

CHAPTER IX: THE ARRANGEMENT AND FURNISHING OF THE HOUSE
1. - General arrangement.
2. - Drawing-room.
3. - Office.
4. - Dining-room.
5. - Bedrooms.
6. - Closet.
7. - Guest bedrooms.
8. - Double beds.
9. - Children's beds.
10. - Servants' beds.
11. - Loose covers for furniture.
12. - Bathrooms. - The bath and warming the linen.
13. - The attics.
14. - The kitchen. - Kitchen equipment. - Accessories.
15. - Pantry. - Meat safe.
16. - Bakehouse.
17. - Laundry.
18. - Water, cistern, filter.
19. - Crockery, - Cutlery. - Plate warmers. - Glassware. - Coffee pot, etc.
20. - Flower vases.
21. - Warming pan, brooms, brushes, sponges.
22. - Storage cabinet.
23. - Tools necessary for the country.
24. - Heating equipment.
A. - Chimney construction and how to stop it smoking.
B. - Coke-burning devices.
C. - Coal-burning devices.

CHAPTER X: THE UPKEEP OF HOUSE AND FURNITURE
1. - Cleaning, maintenance and repair of wooden furniture.
2. - Cleaning the kitchen table, the draining basket, the block, the washing-stone, etc.
3. - Cleaning glasses and crockery.
4. - Cleaning windows, mirrors, lamp glasses and crystal.
5. - Cleaning porcelain or glazed ceramic vases.
6. - Cleaning silverware and copper gilt.
7. - Scouring copper, iron and tin.
8. - Plating old candlesticks.
9. - Lighting. Maintaining and cleaning lamps.
10. - Polishing tortoiseshell and horn.
11. - Washing tiled rooms.
12. - Making up and carding mattresses.
13. - Eradication of bed bugs, fleas and lice.
14. - Disinfection of rooms.
15. - Privies and emptying cesspits.

CHAPTER XI: LINEN. - WOOL AND SILK FABRICS. - FURS.
1. - Linen.
A. - Supply and maintenance of linen.
B. - Bed sheets.
C. - Pillowcases.
D. - Napkins.
E. - Tablecloths.
F. - Kitchen cloths.
G. - Aprons.
H. - Hand-towels.
2. - Silks and woollens.
A. - Cleaning silks and fine woollens.
B. - Cleaning flannel and coarser woollens.
C. - How to rid trousers of knee indentations.
3. - Summer storage of furs and woollens.

CHAPTER XII: LAUNDRY AND IRONING
1. - The wash-house.
2. - In place of a wash-house.
3. - Preliminary processes before the wash.
A. - The pre-wash.
B. - Removing stains from linen.
4. - Laundry with wood ash.
A. - The choice and proportions of wood ash and potash.
B. - How to arrange the laundry and the ash in the bucking tub.
C. - Reprehensible ways of ordering the ash and the linen in the bucking tub.
D. - Running the lye.
E. - Emptying the bucking-tub. Using the ash and the water.
F. - Soaping.
G. - Bluing.
H. - Drying, folding, etc.
5. - Small washes.
6. - Buck-washing kitchen cloths.
7. - Bleaching or washing with soap between washing in lye.
8. - Steam washing. - The Charles machines.
9. - Starching.
10. - Ironing.
A.- Preliminaries.
B. - Irons and stoves.
C.- Ironing table, padded shapes, flat-iron gloves.

CHAPTER XIII: CELLARS AND KEEPING WINES
1. - The characteristics of a good cellar.
2. - The care of barrels.
3. - How to arrange full bottles.
4. - The care of empty bottles.
5. - How to cork bottles.
6. - Keeping wines.
7. - Defects in wines.

CHAPTER XIV: BAKING
A. - Choice of flour.
B. - Leaven.
C. - The dough trough and kneading.
D. - Oven.
E. - Baking bread.
F. - Making bread according to the Eeckmann system.
G. - Making bread according to the Mège-Mouriès system.
H. - Rice bread, oaten bread, potato bread.

CHAPTER XV: CONCERNING PROVISIONS
SECTION I. - PURCHASED STORES.
1. - Firewood.
2. - Soap.
3. - Sorrel salt, bleach, indigo, starch.
4. - Matches.
5. - Tallow candles.
6. - Wax candles.
7. - Lamp oil.
8. - Edible oils.
9. - Vinegar.
10. - Mustard.
11. - Pasta, rice.
12. - Sugar.
13. - Coffee.
14. - Tea.
15. - Chocolate.
SECTION II. - VINEGAR PICKLES.
1. - Gherkins.
2. - Pickled corn cobs.
3. - Pickled cabbage.
4. - Pickled French beans.
5. - Pickled onions.
6. - Pickled nasturtiums.
7. - Pickle.
SECTION III. - CONSERVES OF FRESH VEGETABLES.
1. - The Masson method.
2. - The Appert method.
3. - Tomatoes.
4. - Sauerkraut.
5. - Cooked sorrel.
6. - Burnt onions, onion balls, caramel to colour sauces and stock.
SECTION IV. - DRY VEGETABLES.
1. - Peas, lentils, beans.
2. - Artichoke bottoms.
3. - French beans, broad beans.
SECTION V. - FLOURS AND CEREALS.
1. - Maize flour or Gaudes.
2. - Buckwheat flour.
SECTION VI. - DRIED FRUITS.
1. - Pears, flattened and dried.
2. - Prunes.
3. - Dried cherries.
5. - Dried grapes.
5. - Dried apples.
6. - Apple cheese.
SECTION VII. - JAMS.
1. - General principles.
2. - Currant jelly.
A. - The best ways to make currant jelly.
B. - White currant jelly.
C. - Uncooked currant jelly.
D. - Preserves made with whole currants, or those made in Bar.
E. - Raspberry jelly.
3. - Apricot preserves.
A. - Marmelade.
B. - Whole apricot preserves.
C. - Apricot jelly.
4. - Cherry jam.
5. - Strawberry jam.
6. - Mirabelle plum jams.
7. - Greengage jams.
A. -Marmelade.
B. - Whole greengage jams.
8. - Marmelade of St Catherine plums.
9. - Pear jams.
10. - Apple jelly.
11. - Quince jelly.
12. - Marrow, grape jams, etc.
13. - Raisiné.
14. - How to cover jam pots.
SECTION VIII. - FRUIT PASTES.
1. - Quince paste.
2.- Apricot paste.
SECTION IX. - COMPOTES AND BOTTLED JUICES.
1. - Compotes.
A. - Bottled cherries and apricots.
B. - Bottled raspberries and strawberries.
C. - Bottled plums.
2. - Bottled currant juice.
SECTION X. - CORDIALS.
1. - Sugar syrup and the different stages of cooking sugar.
2. - Currant cordial.
3. - Raspberry cordial.
4. - Strawberry cordial.
5. - Barberry cordial.
6. - Orange cordial.
7. - Lemon or lime cordial.
8. - Raspberry vinegar cordial.
9. - Orange flower cordial.
10. - Gum arabic syrup.
11. - Marshmallow syrup.
12. - Barley water.
SECTION XI. - LIQUEURS, BOILED WINE.
1. - Choice of alcohol and general matters.
2. - Peach kernel liqueur.
3. - Apricot kernel liqueur.
4. - Orange flower liqueur or cream.
5. - Anisette.
6. - Angelica cream.
7. - Tea cream.
8. - Coffee cream.
9. - Vanilla cream.
10. - Ratafia of wild cherries or cherry brandy.
11. - Ratafia of blackcurrants.
12. - Ratafia of raspberries.
13. - Quince ratafia.
14. - Grape liqueur.
15. - General-purpose eau-de-vie made with beet spirit.
16. - Boiled wine.
17. - Seltzer water and artificial sparkling wines.
SECTION XII. - FRUITS IN EAU-DE-VIE.
1. - Plums in eau-de-vie.
2. - Apricots in eau-de-vie.
3. - Cherries in eau-de-vie.
4. - Pears in eau-de-vie.
SECTION XIII. - SALTED MEATS.
1. - Pork.
A. - How to kill and prepare the pig.
B. - Cleaning the intestines.
C. - Using the pluck or haslet.
D. - Butchery and salting.
E. - Backfat.
F. - Brine tub.
G. - Melted fat or lard.
H. - Pudding.
I. - Andouilles.
J. - Sausages.
K. - Rillettes de Tours
L. - Rillons
M. -Pork terrine [ Italian cheese]
N. - Hams.
O. - Smoked belly of pork.
P. - Head cheese.
Q. - How to turn the remains of the salt to good account .
2. - Goose legs.
SECTION XIV. - PRESERVING BUTTER AND EGGS.
1. - Butter.
A. - Salted butter.
B. - Melted

The French Country Housewife

The First Volume of Maison Rustique Des Dames