22. To loosen the Glass Stopples of Decanters or Smelling Bottles when wedged in tight.
23. Cement for broken China, Glass and Earthenware.
24. Japanese Cement or Rice Glue.
27. To extract spots of paint from Silk, Woolen and Cotton Goods.
28. To remove black stains on Scarlet Merinos or Broadcloths.
29. To remove grease spots from Paper, Silk or Woolen.
30. To extract stains from white Cotton goods and Colored Silks.
31. Rules for washing Calicoes.
33. Rules for washing Woolens.
34. Rules for washing white Cotton Clothes.
35. To clean Silk and Woolen Shawls.
38. To clean Feather Beds and Mattresses.
39. To clean Light Kid Gloves.
40. To remove Ink or Grease spots from Floors.
41. To clean Mahogany and Marble Furniture.
42. To clean Stone Hearths and Stoves.
44. To cleanse Vials and Pie Plates.
45. Cautions relative to Brass and Copper.
46. To keep Pickles and Sweet Meats.
48. To temper New Ovens and Iron Ware.
50. Preservatives against the Ravages of Moths.
51. To drive away various kinds of Household Vermin.
52. To keep Meat in hot Weather.
53. To Prevent polished Cutlery from rusting.
54. To melt Fat for Shortening.
55. To preserve Eggs fresh a Year.
56. To preserve Cream for long Voyages.
57. Substitute for Milk and Cream in Tea or Coffee.
59. To make salt Butter Fresh.
60. To take Rankness from a small quantity of Butter.
62. To make Bayberry or Myrtle Soap.
PREFACE.
The writer deems that no apology need be offered for adding another to the long list of works on the truly interesting, if not noble science of gastronomy, provided she has accomplished the desirable object of producing a work that will commend itself to all persons of true taste; that is to say, those whose taste has not been vitiated by a mode of living contrary to her own. She has made that her aim, and although not an Ude or Kitchener, she does profess to have sufficient knowledge of the occult science, if properly imparted, to enlighten those not versed in culinary lore.
The utter inefficiency of most works of the kind, are well known to every experienced housekeeper, serving but to lead the uninitiated astray, who following implicitly the directions given have to lament in the language of that homely but not inapt proverb, that their cake is all dough. Among the few exceptions she would mention the Frugal Housewife by Mrs. Child, which is a very useful book, and fully answers its author's design; but that is limited as its name imports to the plainest cooking, and is not intended for those who can afford to consult their taste