fae he a’ cotar ora A SINS ‘S ‘ a RA AK SSS Sy SO ONS SIN REV x ST ats \ SN SA SNS IG SSN ss . wee ‘. SN AX NS SS RG NX SN WAS : ASN ss Sian SS S We . QQ UWUa \ \ Wn RRRRQAY x WON SI QQ «eo . . SOS NS SS MARA SS WA ok Se eens SAE SSNS < CSAS A < x AW AS NX SS AY WRG We . RQy LAK << SS ys RAY SY ANAS REN RAV MW SOS WN me A\\ A maaets Che Librarp of the Ciniversity of Morth Carolina Collection of sorth Caroliniana Endowed by John Sprunt vill of the @lags of 1889 C641.5 CiS@e iii This book must be taken from the Library building. Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill _ https://archive.org/details/easiestwayinhousOOcamp_0 yy ‘Worth its weight in gold.”—Des Aloines Register. +o THE EASIEST WAY In HOUSEKEEPING AND COOKING. For HOME USE, or STUDY in CLASSES. By HELEN CAMPBELL, SUPERINTENDENT OF SOUTHERN COOKING SCHOOLS. PRICE, OWEDO Published by FORDS, HOWARD, & HULBERT, 27 Park Place, N. Y. ‘‘Another cook-book?” cries the housekeeper in perplexity; ‘‘ there are too many now. I'l none of it!” But let the bewildered seeker for information have patience enough to glance over what the Press unanimously say about ‘‘The Easiest Way,” and she will believe that tis book is needed, worth having, and easily obtained. “ After examining this hand- some and compact volume, we are prepared to say there is room for another cook-book, and this is the one there is room for.’’ — Boston Home Journal, , ‘‘Once read this book and you ., will purchase it, and you will never regret the cost. No impossible dishes find a place, but just such ones as are used in daily cooking by rich and poor. Itis no reference-book to a fancy bakery, but a good substan- tial help.”—Detroit Chronicle. ‘¢ Neat in form, admirable in matter, cheap in price, it seems well calculated to supply the missing link in the cook-book line.’’ — Chicago Tribune, ‘*'To the disgusted housekeeper who has exhausted in vain all the vague and costly recipes found in many of the so called cook-books, we heartily commend this plain, practi- cal, common sense work of Mrs. eae soak — Bloomington (Ill.) Lea- er, Now, why do these papers and all the press, with a singular una- nimity, so heartily praise this work? The reasons are plain. 1. It is at once the BEST and the CHEAPEST cook-book in the market. ‘Comes nigh to being the ideal cookery book so long looked for.”,—Charleston (S. C.) News and Courier. ‘The best guide on the sub- ject of housekeeping and cookery for an inexperienced housekeeper that we have ever met with, and its literary 2 PRESSANG ies: style is of a higher kind than one ex- pects to find between the covers of a cook-book. To make a complete set of all the cook-books ever-issued will be a fine field for some future col- lector to work in, and when gathered we can imagine the housewife turning with a sigh of relief to “ The Easiest Way’ for an explanation of the mysteries set forth in some which boast more high sounding titles.”’— Buffalo Courier. ‘*A lady of education, excep- tional cleverness and good sense, with full knowledge of her subject, and a clear and lively style, Mrs..CAMPBELL offers a boon in this dollar book to neither the very rich nor the very oor, but to the average American amily.’’—Literary News, (New York). ‘We can recommend but few of the lately published cook-books, but this is one that no housekeeper can read without great benefit. And then itis written in such a clear, at- tractive style, that it is read with as much interest as a well written story. A dollar is well expended for this book.’’—Coleman’s Rural World, ‘‘We have a wide acquaint- ance with cookery-books and we are sure we have seen none which comes down quite so minutely and plainly as this does to the details of every-day life.’—N. Y. Christian Intelligencer. ‘““Much above the plane of works of its class, and is to be warmly commended to the diligent study of womankind.”—-Philadelphia Times. “Will make its way into hun- dreds of families where the more elaborate and expensive books can pede penetrate.’’— Montreal Gaz- ette. ‘«The author is a natural house- keeper,—one of those persons who know how to manage without fuss. She idealizes what is generally re- garded as drudgery, not by flowery speeches, but by such simple, careful instruction as gives the most reluctant reader a knowledge of the minutiz of housekeeping and home-making. Mrs. CAMPBELL’S book is unlike other cook-books. . . and covers. the most necessary points in household science. The young and the old, the middle- aged, and that large class of people, who, while not young are never old, should rise up and thank HELEN CampP- BELL for her admirable book devoted to the education of women in THE Easiest Way IN HovusEKEEPING AND CooKING,”—Brooklyn Eagle. 2. It is addressed to the largest class in America, namely, to young housekeepers and to families who are neither very rich nor very poor, but who need, and who wish, to live well at small ex PeNse. ‘This neat, compact, inexpen- sive and entirely admirable book is by_ a practical cooking-school teacher, and is prepared for people in moder- ate circumstances, that is, for the average family in town, village and country.’’—Chicago Interior, “A decided acquisition to those desiring a well regulated home. . . It does not give grand menus for state dinners, nor mislead the ignorant cook into trying to make delicious dishes from almost nothing; but in clear, simple language, good practical rec- ipes are given, such as will be inval- uable in the average household.”’— Pittsburgh Teleoraon. “One of the best cook-books for every day use that we have seen.”’ —Troy Budget, ‘“We heartily commend this book to our readers, confident that after a careful perusal of its pages the household ménage will be improved and the daily duties lightened.’*—Nor- ristown Herald. “Tt instructs minutely and sensibly the proper course of proceed- ure from the moment the mistress of the house enters its doors. . . Should be in the hands of every school-girl as a part of her education, and everyone who is or expects to be a house- keeper,”’—Banner of Light, (Boston). ‘* Nothing could be better for the young housekeeper, and we dare say most old ones would find a world of information in these compact pages.’’—Chicago Star and Covenant, — i THE EASIEST WAY. 3 _ “ Fills a void that has long ex- isted. . . True, we have enough and to spare of so-called cook-books, “ such as they are, with receipts for concocting dishes the ingredients of which cannot be procured even in our large cities, much less in small towns and villages.” — Baltimore Evening Herald. ‘‘The book is_ particularly adapted to families in moderate cir- cumstances.’’—Detroit Evening News. ““There are many thousands in country homes and out-of-the-way villages to whom the variety, the lux- uries, and the conveniences of cities are impossible. To meet the wants of such as these, to enable them to utilize to the best advantage the food resources of whatever spot they may bein, and out of common and perhaps despised material to make a pretty, an appetizing, and a wholesome dish, is the problem which Mrs. HeE.Len CAMPBELL has_ solved,’ — Harper’s Monthly. ‘‘A very useful manual. . . Essentials are treated first and most carefully, but the delicacies and graces and adornments of house and table find their full place, while Sick Room Cookery has a chapter to itself.’— Phila, Medical and Surgical Reporter. 3. It makes Good Health the end and aim of good Housekeeping and Cooking. ‘““The book is more than a cook-book, and nothing less than a treatise on the art of sound living.’’—. Atlantic Monthly. ‘‘This isn’t a cook-book in fact. It is avolume of good, prac- tical, common sense advice and infor- mation concerning the art of making home pleasant....To a young wife just starting in housekeeping it would e indeed a friend.’’—Boston Post. ‘«Tt differs from other works _ of the sort in its brevity, and to what may be called the preliminaries of housekeeping, which begin with the house itself—its ventilation, drainage and water supply—and which pass on to fires, light, etc., until they come to the master and mistress of the house, who certainly ought to know some- thing about food before they sit down to eat it, and something about the laws of health before health is gone.” —N. Y. Evening Mail. ‘*Ought to be called, rather, ‘The True Way.’ The book is much more than a collection of stereotyped recipes. It covers the entire scheme of keeping house, and abounds in ex- cellent suggestions on all topics con- nected with it; and if faithfully fol- lowed, will promote comfort, health and contentment.’’—Chicago Times. ‘May it penetrate to every household in the land and put an end to the reign of the great American demon—dyspepsia.”—N. Y. Graphic. 4, Itis practical: The author knows what to do, and how to do it: and can teach others the art. ‘“Mere theory is ignored. All is practical. It is the how to accom- plish, whichis taught. . . Thoroughly tested receipts are followed by hints and lessons to teachers and students in cookery. So useful a volume should have place in scores of homes in every community,’ — Davenport (lowa) Gazette. ‘‘ Highly practical, and scru- pulously specific, therefore easily followed.’’—Boston Gazette. ‘‘New, sound and practical ; a trustworthy, compact and thor- oughly available guide.”—The Amer- ican (Philadelphia), ‘‘ Whatever she has to say on the subject is to the purpose, and may be accepted as authoritative. The several hundred practical recipes are valuable by reason of the exactness with which the details are given and the experience from which they are derived.’’—Detroit Hvening News. ‘Mrs. Campbell formerly re- sided in Washington, where she drew about her a choice circle of literary friends, who recall with almost equal pleasure the agreeable people whem they were accustomed to meet beneath her roof, and the almost perfect household arrangements of the hostess, , , As the superintendent of 4 PRESS NOTICES. the cooking school at Raleigh, N. C., she gained a reputation which has reached every part of the South,”— . Providence (R. 1.) Press. “© A volume replete with prac- tical and valuable suggestions, not in cooking only, but in general house- hold science.’’—Syracuse Courier. ‘“We are more than pleased with the practicality of this book ; it is no theoretical essay with im possible directions, but an earnest, helpful companion to housekeepers and teach- ers of cooking-classes.”—New York School Journal. ‘*May supply a long felt want, inasmuch as it combines science with practice and provides a regular course of lessons.’’—Nashville Banner. **A good practical book.”— N. Y. Herald. “The good sense and clearness of its ideas show Mrs. Campbell’s theory to be that the best way is “ The Easiest Way * and she certainly points it out.” —HartfordDailyTimes. ‘‘EKach recipe has been tested personally by the writer and each one given minutely. The line of recipes it embraces are those most needed in the average family, North or South.”’ —Minneapolis Evening Spectator. ‘“‘Mrs. Campbell is evidently mistress of her art. The book is full of just such things as the house- keeper and the amateur in cookery are interested in. It is entertaining reading as well as highly instructive.” —Chicago Journal. “A practical and sensible manual of domestic economy——be- sides a collection of several hundred well tested recipes, so minutely de- tailed that no novice need go wrong.’” —The Cultivator and Country Gentle- man (Albany, N. Y.). ‘‘A good, thorough, every-day and all-day help in the house.” — DesMoines.(lowa) Register. *,* How shall you get it? Ask your Bookseller for it, and if he has not the book in stock, send One Dollar and your full address to the Publishers, and “The Easiest Way ” shall be sent you post-haste and post-paid. » FORDS, HOWARD, & HULBERT, PUBLISHERS, | 2¢@ Park Place, New York. THE EASIEST WAY IN HOUSEKEEPING AND COOKING. Avapted to Domestic Ase, or Study in Classes, BY HELEN CAMPBELL, AUTHOR OF ** CHIPS FROM A NORTH-WESTERN LOG,” ‘*UNTO THE THIRD AND FOURTH GENERATION,” ETC. “Tf it were done, when ’tis done, then ’twere well It were done quickly.” ekad NEW YORK: FORDS, HOWARD, & HULBERT. 1881. * CopyRicut, A.D. 1880, By FORDS, HOWARD, & HULBERT. Stereotyped and Printed by Rand, Avery, & Co., 117 Franklin Street, Boston. 399966 TO C. K., WHOSE CHARACTER HAS BEEN THE CHIEF INSPIRATION OF ANY GOOD WORK THE AUTHOR HAS ACCOMPLISHED OR DESIRED, Chis Little Book is Dedicated AS THE SMALLEST RECOGNITION OF A FRIENDSHIP, LOYAL THROUGH ALL CHANCES AND CHANGES, AND MORE VALUED WITH EACH YEAR OF ITS CONTINUANCE. H. C. CONTENTS. PART FIRST. INTRODUCTION _ CHAPTER. I. THE HovuseE: SITUATION AND ARRANGEMENT ce rT, ‘a Vv VI. Vit. VIII. IX: XI. SIT, THE House: Its VENTILATION DRAINAGE AND WATER-SUPPLY THE DAy’s WoRK . Fires, LIGHTS, AND THINGS TO WORK WITH WASHING-DAY AND CLEANING IN GENERAL THE Bopy AND 17s Composition Foop AND ITs Laws THE RELATIONS OF Foop TO HEALTH . THE CHEMISTRY OF ANIMAL Foop THE CHEMISTRY OF VEGETABLE FOOD CONDIMENTS AND BEVERAGES : : PART SECOND. STocK AND SEASONING . Sours . , : . , : FisH . Mee. é é : : MBEATs . : 2 : : : POULTRY . , ; ; : . PAGE 117 120 129 142 159 ft CONTENTS. » , PAGE SAUCES AND SALADS . ; em : : : : : . .169 HiGGs AND BREAKFAST DisoEs()oy Gi?) ? 0.0) Deas TEA, CoFFEE, &c. . : : ’ : 5 : : . 186 VEGETABLES . ; : ; ; ; r ; : : ‘ 189 BREAD AND BREAKFAST CAKES A ; F : : : . 200 CAKE : ’ : ; ; : : ; ; : : : 213 PASTRY AND PIES : , , ; : : ‘ ‘ ‘ . 224 PUDDINGS BOILED AND BAKED , ; : : . ; : 230 CUSTARDS, CREAMS, JELLIES, &C. . z : : ; : 3 230 CANNING AND PRESERVING . ; A : . é : : 244 PICKLES AND CATCHUPS .~. : 2 : ; : ; . 248 CANDIES . : é : ; ; ‘ ‘ , F ; : 250 SioK-Room COOKERY. =... = 0 .sig nataiee igen ates ee > HovusEHOLD HInNTs. : : , ; - : ‘ ; : 260 Hints TO TEACHERS . : ; : : ; . : A < gan LESSONS FOR PRACTICE CLASS . : : : : : ‘ 272 TWENTY Topics FOR CuLAss USE . ; : ; ; : . 295 List oF AUTHORITIES REFERRED TO . Ae ey! ‘ . : 277 EXAMINATION QUESTIONS . , : : : es | EL Lutroductory. HAT room or toleration for another ‘‘ cook-book ’’ can exist in the public mind, will be denied at once, with all the vigor to be expected from a people overrun with cook-books, and only anxious to relegate the majority of them to their proper place as trunk-linings and kindling- material. The minority, admirable in plan and execution, .and elaborate enough to serve all republican purposes, are surely sufficient for all the needs that have been or may be. With Mrs. Cornelius and Miss Parloa, Marion Har- land and Mrs. Whitney, and innumerable other trust- worthy authorities, for all every-day purposes, and Mrs. Henderson for such festivity as we may at times desire to make, another word is not only superfluous but absurd; in fact, an outrage on common sense, not for one instant to be justified. Such was my own attitude and such my language hardly a year ago; yet that short space of time has shown me, that, whether the public admit the claim, or no, one more cook-book Must Br. And this is why : — A year of somewhat exceptional experience — that in- volved in building up several cooking-schools in a new : 5 6 INTRODUCTORY. locality, demanding the most thorough and minute system to assure their success and permanence — showed the in- adequacies of any existing ,hand-books, and the necessities to be met in making a new one. Thus the present book has a twofold character, and represents, not only the ordi- nary receipt or cook book, usable in any part of the coun- try and covering all ordinary household needs, but covers the questions naturally arising in every lesson given, and ending in statements of the most necessary points in house- hold science. There are large books designed to cover this ground, and excellent of their kind, but so cumbrous in form and execution as to daunt the average reader. Miss Corson’s ‘‘ Cooking-School 'Text-Book ’”’ com- mended itself for its admirable plainness and fullness of detail, but was almost at once found impracticable as a system for my purposes; her dishes usually requiring the choicest that the best city market could afford, and taking for granted also a taste for French flavorings not yet com- mon outside of our large cities, and to no great extent within them. ‘To utilize to the best advantage the food- resources of whatever spot one might be in, to give infor- mation on a hundred points suggested by each lesson, yet having no place in the ordinary cook-book, in short, to teach household science as well as cooking, became my year’s work ; and it is that year’s work which is incorporated in these pages. Beginning with Raleigh, N.C., and lessons given in a large school there, it included also a seven- months’ course at the Deaf and Dumb Institute, and regular classes for ladies. Straight through, in those classes, it became my business to say, ‘‘ This is no infallible system, warranted to give the whole art of cooking in twelve lessons. All I can do for you is to lay down clearly certain fixed INTRODUCTORY. a principles ; to show you how to economize thoroughly, yet get a better result than by the expenditure of perhaps much more material. Before our course ends, you will have had performed before you every essential operation in cook- ing, and will know, so far as I can make you know, prices, qualities, constituents, and physiological effects of every type of food. Beyond this, the work lies in your own hands.”’ * Armed with manuals, — American, English, French, — bent upon systematizing the subject, yet finding none entirely adequate, gradually, and in spite of all effort to the contrary, I found that my teaching rested more and more On my own personal experience as a housekeeper, both at the South and at the North. The mass of mate- rial in many books was found confusing and paralyzing, choice seeming impossible when a dozen methods were given. And for the large proportion of receipts, direc- tions were so vague that only a trained housekeeper could be certain of the order of combination, or results when combined. So from the crowd of authorities was gradually eliminated a foundation for work; and on that foundation has risen a structure designed to serve two ends. ; For the young housekeeper, beginning with little or no knowledge, but eager to do and know the right thing, not alone for kitchen but for the home as a whole, the list of topics touched upon in Part I. became essential. That much of the knowledge compressed there should have been gained at home, is at once admitted: but, un- fortunately, few homes give it; and the aim has been to cover the ground concisely yet clearly and attractively. As to Part II., it does not profess to be the whole 8 INTRODUCTORY. art of cooking, but merely the line of receipts most needed in the average family, North or South. Each re- ceipt has been tested personally by the writer, often many times ; and each one is given so minutely that failure is well-nigh impossible, if the directions are intelligently fol- lowed.