Keeping Hearth and Home in Old Massachusetts Book

	Acknowledgments	IX
	Introduction	I
Part 1	The Lady of the House--Guidelines for Proper Deportment	9
Chapter I	The Lady: Guidelines for Her Appearance and Demeanor	10
Chapter II	The Hostess: Guidelines for Sponsoring Guests at Her Special Gatherings	16
Chapter III	The Hostess: Sponsoring House Guests	27
Chapter IV	The Lady as Guest, Caller, Correspondent	30
Chapter V	The Lady in Mourning	36
Part 2	The Mistress of Her Household	41
Chapter I	Furnishing and Decorating Her Home	42
Chapter II	Appointing Your Kitchen	50
Chapter III	Principles and Practices for Keeping Servants	60
Part 3	The Mistress of the Kitchen: General Guidelines for Meal Preparation	71
Chapter I	Setting Yourself to the Task	72
Chapter II	Cooking Terms and Measurements	75
Chapter III	Preparing Common Foods	82
Part 4	The Hostess and Cook	111
Chapter I	Easily Done--Recipes to Use at Family Table for Breakfast, Luncheon, and Supper	112
Chapter II	Recipes Fit to Serve at Dinners: Soups and Meats and Meats	132
Chapter III	Recipes for Desserts and Beverages	140
Chapter IV	Company Expected--Select Recipes for Special Gatherings	151
Part 5	The Keeper of the Family	161
Chapter I	The Mother--Guidelines for Her Children	162
Chapter II	The Instructoress--Guidelines for Rearing Little Ladies and Gentlemen	173
Part 6	Appendix: Miscellaneous Recipes and Remedies	187
Chapter I	Recipes for Grooming the Body	188
Chapter II	Remedies for Illness	193
Chapter III	Household Receipts	205
	Bibliography	209
	Index	221