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Image taken from page 109 of ‘Appletons’ Illustrated Hand-Book of American Cities … With outlines of through routes, and railway maps’
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Title: "Appletons’ Illustrated Hand-Book of American Cities … With outlines of through routes, and railway maps"
Author: APPLETON, Daniel – AND CO
Shelfmark: "British Library HMNTS 10408.c.1."
Page: 109
Place of Publishing: New York
Date of Publishing: 1876
Publisher: D. Appleton & Co.
Issuance: monographic
Identifier: 000100299
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Image from page 513 of “The standard domestic science cook book” (1908)
Image by Internet Archive Book Images
Identifier: cu31924073879508
Title: The standard domestic science cook book
Year: 1908 (1900s)
Authors: Lee, William H. (William Henry), 1848-1913 Hansey, Jennie Adrienne, 1843-
Subjects: Cookery, American cbk
Publisher: Chicago, Laird & Lee
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN
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Text Appearing Before Image:
ng water—one ounce to one-half pint. Stir till thoroughly dissolved, thenstrain through muslin into a bottle and cork. Will keep for weeks.Thin starch, or a few lumps of sugar in water may also be used.The lace will need a good deal of care after being taken out of thestiffening medium. It should be pinned out, right side down, on aboard covered with clean white flannel. Take out the pins whendry, and without displacing the lace, press it with a cool iron. Thepinning-out process is very important. The article must be laidcarefully in its original shape and every little point must be openedout. Chiffon, after being stiffened, should be rolled in a clean clothto get rid of superfluous wet, and then iron with a moderately cooliron. A gheet of tissue paper, or a bit of old muslin, should alwaysbe at hand, to lay between the iron and such delicate fabrics as areunder treatment. Otherwise, it is not easy to avoid the track ofthe iron—and this of course, would spoil the work. •r IT w V
Text Appearing After Image:
THE practice of keeping a record of household expenses should commenditself to every housekeeper. It prevents waste and encourages thrift. Itdiscovers and stops needless extravagance. It is a necessity to those oaverage means, and a safeguard to the wealthy, because it results in anadjustment of the expenditures in direct proportion to the income. EXPENSE ACCOUNT, The first step in economy is to provide the means whereby anaccurate and regular account can be kept of all cash received andall cash paid, each item being charged to the proper account. Example: Form No. 1, on following page. Form No, 1 provides for the daily and weekly expenses—hasa column for every day in the week, and as many lines for thevarious kinds of expense as would be required in the averagehousehold. The plan is simple, yet comprehensive and requiresno special knowledge of bookkeeping. It is recommended thatall entries be made for the day at one time, and this can be doneat night or the following morning. It wi
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Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.
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