The First Part embraces a large variety of recipes for food that is both healthful and economical, put in clear, concise language, with many methods for saving labor, time, and money, not found in any other works of the kind. It also gives more specific directions as to seasonings and flavors than the common one of “Season to the Taste,” which leaves all to the judgment of the careless or ignorant. The recipes have been tested by some of the best housekeepers, and all relating to health has been approved by distinguished physicians of all schools.
The Second Part contains interesting information as to the construction of the body, in a concise form, omitting all details, except such as have an immediate connection with a housekeeper’s practical duties. These are so simplified and illustrated, that by aid of this, both servants and children can be made so to understand the reasons for the laws of health, as to render that willing and intelligent obedience which can be gained in no other way.
It is my most earnest desire to save you and your household from the sad consequences I have suffered from ignorance of the laws of health, especially those which women peculiarly need to understand and obey.
God made woman to do the work of the family, and to train those under her care to the same labor. And her body is so formed that family labor and care tend not only to good health, but to the highest culture of mind. Read all that is included in our “profession,” as detailed in the Second Part of this work, and see how much there is to cultivate every mental faculty, as well as our higher moral powers. Domestic labor with the muscles of the arms and trunk, with intervals of sedentary work, are exactly what keep all the functions of the body in perfect order, especially those which, at the present day, are most out of order in our sex. And so the women of a former generation, while they read and studied books far less than women of the present time, were better developed both in mind and body.
It was my good fortune to be trained by poverty and good mothers and aunts to do every kind of domestic labor, and so, until one-and-twenty, I was in full enjoyment of health and happiness. Then I gave up all domestic employments for study and teaching, and in ten years I ruined my health, while my younger sisters and friends suffered in the same mistaken course. And my experience has been repeated all over the land, until there is such decay of female constitutions and health, as alarms, and justly alarms, every well-informed person.
After twenty years of invalidism, I have been restored to perfect health of body and mind, and wholly by a strict obedience to the laws of health and happiness, which I now commend to your especial attention, with the hope and prayer that by obedience to them you may save yourselves and households from unspeakable future miseries.
I wish I could give you all the evidence that I have gained to prove that woman’s work in the household might be so conducted as to be agreeable, tasteful, and promotive of both grace and beauty of person. But this never can be generally credited till women of high culture set the example of training their sons and daughters, instead of hired servants alone, to be their domestic helpers.
According to the present tendency of wealth and culture, it is women of moderate or humble means who will train their own children to health and happiness, and rear prosperous families. Meantime, the rich women will have large houses, many servants, poor health, and little domestic comfort, while they train the children of foreigners to do family work, and in a way that will satisfy neither mistress nor servant; for a woman who does not work herself is rarely able to properly teach others. Choose wisely, then, O youthful mother and housekeeper! train yourself to wholesome labor and intelligent direction, and be prepared to educate a cheerful and healthful flock of your own children.
Your friend and well-wisher,
Catharine E. Beecher.
New York, April 2, 1873.
CHAPTER II.
MARKETING AND THE CARE OF MEATS.
Every young woman, at some period of her life, may need the instructions of this chapter. Thousands will have the immediate care of buying meats for the family; and even those who are not themselves obliged to go to market, should have the knowledge which will enable them to direct their servants what and how to buy, and to judge whether the household, under their management, is properly served or not. Nothing so thoroughly insures the intelligent obedience of orders, as evidence that the person ordering knows exactly what is wanted.
The directions given in this and the ensuing chapters on meats, were carefully written, first in Cincinnati, with the counsel and advice of business men practically engaged in such matters. They have been recently rewritten in Hartford, Conn., after consultation with intelligent butchers and grocers.
MARKETING.
BEEF.
The animal, when slaughtered, should be bled very thoroughly. The care taken by the Jews in this and other points draws custom from other sects to their markets. The skin is tanned for leather, and the fat is used for candles and other purposes. The tail is used for soups, and the liver, heart, and tripe are also used for cooking. The body is split into two parts, through the backbone, and each half is divided as marked in the drawing on following page. There are diverse modes of cutting and naming the parts, butchers in New England, in New York, in the South, and in the West, all making some slight differences; but the following is the most common method.
Fig. 1.
1. The head: frequently used for mince-pies; sometimes it is tried out for oil, and then the bones are used for fertilizers. The horns are used to make buttons and combs, and various other things. 2. The neck; used for soups and stews. 3. The chuck-rib, or shoulder, having four ribs. It is used for corning, stews, and soup, and some say the best steaks are from this piece. 4. The front of the shoulder, or the shoulder-clod, which is sometimes called the brisket. 5. The back of the shoulder; used for corning, soups, and stews. 6. The fore-shin, or leg; used for soups. 7, 7. The plate-pieces; the front one is called the brisket, (as is also 4,) and is used for corning, soups, and stews. The back plate-piece is called the flank, and is divided into the thick flank, or upper sirloin, and the lower flank. These are for roasting and corning. 8. The standing ribs, divided into first, second, and third cuts; used for roasting. The second cut is the best of the three. 9. The sirloin, which is the best roasting piece. 10. The sirloin steak and the porter-house steak; used for broiling. 11. The rump, or aitch-bone; used for soup or corning, or to cook à la mode. 12. The round, or buttock; used for corning, or for à la mode; also for dried beef. 13. The hock, or hind shank; used for soups.
In selecting Beef, choose that which has a loose grain, easily yielding to pressure, of a clear red, with whitish fat. If the lean is purplish, and the fat yellow, it is poor beef. Beef long kept turns a darker color than fresh killed. Stall-fed beef has a lighter color than grass-fed.
Ox beef is the best, and next, that of a heifer.
In cold weather, it is economical to buy a hind quarter; have it cut up, and what is not wanted immediately, pack with snow in a barrel. All meats grow tender by keeping. Do not let meats freeze; if they do, thaw them in cold water, and do not cook them till fully thawed. A piece weighing ten pounds requires ten or twelve hours to thaw.