Here are pages 60 and 61 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Enterprise Raisin and Grape Seeder Directions For Operating After fastening the Seeder to the table, set the rubber roller moderately tight against the toothed cylinder by means of the thumb screw (marked A). Be careful to see […]

Here are pages 52, 53, 54, 55, 56, 57, 58 and 59 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Desserts The most nourishing and easily digested desserts are those made of eggs, milk or cream, cereals and fruits. Pie is a national dish, and a Thanksgiving dinner a mockery without […]

Here are pages 50 and 51 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Sandwiches Sandwiches may be made of white, whole wheat, Graham or brown bread with any kind of meat, fish, salad, eggs, some vegetables, jams or chopped nuts, and spread with butter or mayonnaise dressing. The meat used […]

Here are pages 47, 48 and 49 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Salads There is, perhaps, no dish which adds more to the luncheon or tea than a nicely prepared salad. In many households a salad is considered an expensive dish–something too good for family use, to be […]

Here are pages 45 and 46 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Potatoes Hashed Browned Potatoes Cut three good sized potatoes into very small dice; season with salt and pepper. Put two tablespoonfuls of butter into a frying pan; when melted and hot add the chopped potatoes. Stir until […]

Here are pages 40, 41, 42, 43 and 44 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Measuring There may be–in fact, evidence proves that there are–good cooks who seemingly never measure anything, but by “about so much of this,” and “a pinch of that,” bring about results so delicious that […]

Here are pages 37, 38, 39 and part of 40 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Meat And Fish Sauces The superiority of French sauces is due to the strong, finely-flavored, white stock used in their preparation. Many things take the place of this in the ordinary English sauces, […]

Here are pages 34, 35, 36 and part of 37 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). Game Salmi of Game 1 tablespoonful of butter 1 cupful of stock 1/4 teaspoonful of lemon juice 1 tablespoonful of flour 1 teaspoonful of catsup 6 button mushrooms 2 or 3 drops of […]