Identifier: householdcyclop00hami (find matches)
Title: The household cyclopædia of practical receipts and daily wants
Year: 1873 (1870s)
Authors: Hamilton, Alexander VanCortland, 1914-
Subjects: Recipes
Publisher: Springfield, W. J. Holland & co.
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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a view to the following particu-lars :—1. Convenience of distributionin its parts, with largeness of dimen-sion. 2. Excellence of light, heightof ceiling, and good ventilation. 3.Easiness of access, without passingthrough the house. 4. Sufl&cientlyremote from the principal apartmentsof the house, that the members, visi-tors, or guests of the family may notperceive the odour incident to cooking,or hear the noise of culinary opera-tions. 5. Plenty of fuel and water,which, with the scullery, pantry, andstoreroom, should be so near it as tooffer the smallest possible trouble inreaching them. For useful hints on Conduct in theKitchen the reader is referred to page107. Before describing the way to cook,we wish to say a few words in regardto the value of punctuality in the pre-paration of a dinner. No meal is wellserved that is not promptly served. * Waiting for Dinner is a tryingime, and there are few who have notcelt— How sad it is to sit and pine.The long half-hour before we dinel
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To fare p. 22. Sauces, Gravies, and Pickles (seep. 55). DOMESTIC COOKERY, S3 Upon our watches oft to look,Then wonder at the clock and cook,* * # # And strive to laugh in spite of Fate!But laughter forced soon quits the room,And leaves it in its former gloom.But lo! the dinner now appears—The object of our hopes and fears,The end of all our pain! General Observations on Serving Din-ner—Always have flowers on yourdinner table. Let there be plenty oflight during dinner, but it may be a lit-tle subdued after the cloth is removed.All the knives, plates, glass, &c.,should be bright and free from dust.Above all things never attempt anelaborate dinner, unless you have theappliances and means of cooking itthoroughly well, and of serving taste-fully and properly—with the regularchanges of plates, knives, forks, &c. The head of a dinner-table is alwaysoccupied by the lady of the house, whosits at that end of it, with face to-wards the door. In the case of agentleman (bachelor or w

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