Completed chapters are marked in this color.
Assigned chapters are marked in this color.
28 of 76 (37%) sections assigned
3 of 76 (4%) sections completed
This project has a dedicated proof-listener who will listen to all sections: Bookworm360
| Section | Title | Reader | Notes | Listen Url | Status |
|---|---|---|---|---|---|
| 0 | General Directions for the Management of a Family | BettyB | 2765 words, pages 5-10 - 17:20 | Listen | Ready for spot PL |
| 1 | Chapter I: Soups and Broths, First Half | 4115 words, pages 11-21 (read from start to Scotch Barley Broth) | Open | ||
| 2 | Chapter I: Soups and Broths, Second Half | 3725 words, pages 21-31 (read from Soup Lorraine to end) | Open | ||
| 3 | Chapter II: Boiling in General, Section I: Butcher's Meat | 1927 words, pages 31-37 | Open | ||
| 4 | Chapter II: Boiling in General, Section II: Boiling Poultry | 1737 words, pages 37-41 | Open | ||
| 5 | Chapter II: Boiling in General, Section III: Boiling Fish | 3657 words, pages 42-51 | Open | ||
| 6 | Chapter III: Roasting in General, Section I: Butcher's Meat | LaurieJW | 2496 words, pages 52-58 - 13:19 | Listen | Ready for spot PL |
| 7 | Chapter III: Roasting in General, Section II: Roasting Poultry | 1328 words, pages 58-62 | Open | ||
| 8 | Chapter III: Roasting in General, Section III: Roasting Game | 841 words, pages 62-64 | Open | ||
| 9 | Chapter III: Roasting in General, Section IV: Roasting Fish | 164 words, page 64 | Open | ||
| 10 | Chapter IV: Baking, Section I: Butcher's Meat | 685 words, pages 65-66 | Open | ||
| 11 | Chapter IV: Baking, Section II: Baking Fish | 1640 words, pages 67-71 | Open | ||
| 12 | Chapter V: Broiling, Section I: Butcher's Meat and Poultry | Inkell | 799 words, pages 71-73 (also include paragraph before section) - 5:05 | Listen | Ready for PL |
| 13 | Chapter V: Broiling, Section II: Broiling Fish | marisad6 | 1397 words, pages 74-78 - Due by July 25th | Assigned | |
| 14 | Chapter VI: Frying, Section I: Butcher's Meat | 1349 words, pages 78-82 | Open | ||
| 15 | Chapter VI: Frying, Section II: Frying Fish | marisad6 | 1348 words, pages 82-85 - Due by July 25th | Assigned | |
| 16 | Chapter VII: Stewing, Section I: Butcher's Meat | 1473 words, pages 86-90 | Open | ||
| 17 | Chapter VII: Stewing, Section II: Stewing Poultry | 1516 words, pages 90-94 | Open | ||
| 18 | Chapter VII: Stewing, Section III: Stewing Fish | 1459 words, pages 94-98 | Open | ||
| 19 | Chapter VIII: Hashing and Mincing, Section I: Butcher's Meat | 721 words, pages 98-100 | Open | ||
| 20 | Chapter VIII: Hashing and Mincing, Section II: Hashing Poultry and Game | 913 words, pages 100-103 | Open | ||
| 21 | Chapter IX: Fricasseeing, Section I: Butcher's Meat, Poultry, etc. | 830 words, pages 103-105 | Open | ||
| 22 | Chapter IX: Fricasseeing, Section II: Fricasseeing Fish etc. | 1370 words, pages 105-109 | Open | ||
| 23 | Chapter X: Ragoos, Section I: Butcher's Meat | 1223 words, pages 109-113 | Open | ||
| 24 | Chapter X: Ragoos, Section II: Ragoos of Poultry, Vegetables, etc. | 2307 words, pages 113-119 | Open | ||
| 25 | Chapter XI: Gravies, Cullises and other Sauces | 3275 words, pages 119-128 | Open | ||
| 26 | Chapter XII: Made Dishes, Section I: Butcher's Meat, First Half | 3988 words, pages 128-139 (read from start to Beef Olives) | Open | ||
| 27 | Chapter XII: Made Dishes, Section I: Butcher's Meat, Second Half | 3875 words, pages 139-149 (read from Bouille Beef to end) | Open | ||
| 28 | Chapter XII: Made Dishes, Section II: Made Dishes of Poultry, etc. | 6397 words, pages 149-166 | Open | ||
| 29 | Chapter XIII: Vegetables and Roots | mtweston | 1573 words, pages 166-171 - 9:31 | Listen | PL OK |
| 30 | Chapter XIV: Puddings, Section I: Boiled Puddings | 3864 words, pages 171-182 (also include paragraph before section) | Open | ||
| 31 | Chapter XIV: Puddings, Section II: Baked Puddings | BettyB | 2490 words, pages 182-189 - 13:53 | Listen | PL OK |
| 32 | Chapter XV: Pies, Section I: Meat Pies | AgnesRobert | 2203 words, pages 189-195 (also include the text before section) - 12:30 | Listen | Ready for PL |
| 33 | Chapter XV: Pies, Section II: Pies made of Poultry, etc. | AgnesRobert | 1683 words, pages 195-199 - 9:45 | Listen | Ready for PL |
| 34 | Chapter XV: Pies, Section III: Fruit Pies, etc. | BettyB | 1527 words, pages 199-203 - 8:52 | Listen | Ready for PL |
| 35 | Chapter XV: Pies, Section IV: Fish Pies | AgnesRobert | 1098 words, pages 203-206 - 6:34 | Listen | Ready for PL |
| 36 | Chapter XVI: Pancakes and Fritters | SimplySilasE | 2349 words, pages 207-213 - 13:41 | Listen | PL OK |
| 37 | Chapter XVII: Tarts and Puffs, Section I: Different Kinds of Tarts | StaceyM2022 | 1148 words, pages 213-216 (also include text before section) - Due by July 13th | Assigned | |
| 38 | Chapter XVII: Tarts and Puffs, Section II: Puffs, etc. | StaceyM2022 | 500 words, pages 217-218 - Due by July 13th | Assigned | |
| 39 | Chapter XVIII: Cheesecakes and Custards, Section I: Cheesecakes | Inkell | 995 words, pages 218-221 - 6:09 | Listen | Ready for PL |
| 40 | Chapter XVIII: Cheesecakes and Custards, Section II: Custards | AliceStein | 651 words, pages 221-223 - Due by August 11th | Assigned | |
| 41 | Chapter XIX: Cakes, Biscuits, etc. | BettyB | 3203 words, pages 223-232 - 18:09 | Listen | Ready for spot PL |
| 42 | Chapter XX: The Art of Confectionary, Section I: The Method of Preparing Sugars and Colors | BettyB | 1110 words, pages 233-236 - Due by August 3rd | Assigned | |
| 43 | Chapter XX: The Art of Confectionary, Section II: Creams and Jams | BettyB | 2693 words, pages 236-243 - Due by August 3rd | Assigned | |
| 44 | Chapter XX: The Art of Confectionary, Section III: Jellies, Syllabubs, etc. | BettyB | 3062 words, pages 243-251 - Due by August 3rd | Assigned | |
| 45 | Chapter XX: The Art of Confectionary, Section IV: Preserving Fruit, etc. | BettyB | 4231 words, pages 251-262 - Due by August 3rd | Assigned | |
| 46 | Chapter XX: The Art of Confectionary, Section V: Drying and Candying | BettyB | 2801 words, pages 263-270 - Due by August 3rd | Assigned | |
| 47 | Chapter XX: The Art of Confectionary, Section VI: Ornaments in Confectionary | BettyB | 1304 words, pages 270-274 - Due by August 3rd | Assigned | |
| 48 | Chapter XXI: Pickling, First Half | 3165 words, pages 274-282 (read from start to Radish Pods) | Open | ||
| 49 | Chapter XXI: Pickling, Second Half | 3117 words, pages 282-291 (read from Cauliflowers to end) | Open | ||
| 50 | Chapter XXII: Collaring | AgnesRobert | 2025 words, pages 291-296 - 11:26 | Listen | Ready for PL |
| 51 | Chapter XXIII: Potting, Section I: Meat and Poultry | AgnesRobert | 1413 words, pages 296-300 (also include paragraph before section) - 8:18 | Listen | Ready for PL |
| 52 | Chapter XXIII: Potting, Section II: Fish | AgnesRobert | 758 words, pages 300-302 - 4:36 | Listen | Ready for PL |
| 53 | Chapter XXIV: Curing Various Kinds of Meats, Sousings, etc. | 2732 words, pages 302-308 | Open | ||
| 54 | Chapter XXV: Methods of Keeping Vegetables, Fruits, etc. | 956 words, pages 309-311 | Open | ||
| 55 | Chapter XXVI: Possets, Gruels, etc. | AgnesRobert | 895 words, pages 311-313 - 5:26 | Listen | Ready for PL |
| 56 | Chapter XXVII: Made Wines, etc. | 3919 words, pages 314-324 | Open | ||
| 57 | Chapter XXVIII: Cordial Waters | 642 words, pages 324-326 | Open | ||
| 58 | Chapter XXIX: The Art of Brewing, Section I: The Principles on which a Copper should be built for Brewing | 530 words, pages 326-327 (also include paragraph before section) | Open | ||
| 59 | Chapter XXIX: The Art of Brewing, Section II: On the proper Management of Vessels for Brewing, and the necessity of keeping them in due Order | 621 words, pages 327-329 | Open | ||
| 60 | Chapter XXIX: The Art of Brewing, Section III: Directions for the Management of the Mash-tub, Penstaff, etc. | 663 words, pages 329-331 | Open | ||
| 61 | Chapter XXIX: The Art of Brewing, Section IV: Of the proper Time of Brewing | 387 words, pages 331-332 | Open | ||
| 62 | Chapter XXIX: The Art of Brewing, Section V: On the Quality of Water proper for Brewing | 640 words, pages 332-334 | Open | ||
| 63 | Chapter XXIX: The Art of Brewing, Section VI: Of the Quality of the Malt and Hops most proper to be chosen for Brewing, with some necessary Observations on the Management of each | 669 words, pages 334-335 | Open | ||
| 64 | Chapter XXIX: The Art of Brewing, Section VII: The Process, or Practical Part of Brewing | 1972 words, pages 336-341 | Open | ||
| 65 | Chapter XXIX: The Art of Brewing, Section VIII: Containing the proper Management of Malt Liquors, with some necessary Observations on the Whole | 980 words, 341-343 | Open | ||
| 66 | Chapter XXIX: The Art of Brewing, Section IX: Containing the proper Method of bottling Malt Liquors | 885 words, pages 343-345 | Open | ||
| 67 | Chapter XXX: Directions for Trussing Poultry | 2552 words, pages 346-352 | Open | ||
| 68 | The Art of Carving | Inkell | 4472 words, pages 353-360 | Assigned | |
| 69 | The New Family Receipt-Book, Section I | 4473 words, pages 361-11 (read from start to Fine Raspberry Vinegar) | Open | ||
| 70 | The New Family Receipt-Book, Section II | 4390 words, pages 11-19 (read from Genuine Turlington's Balsam to Red Mixture for giving a fine Color to Mahogany Furniture) | Open | ||
| 71 | The New Family Receipt-Book, Section III | 4309 words, pages 19-27 (read from Mr. Jayne's Patent Method of preserving Eggs to Genuine Syrup for Coughs, Spitting of Blood, etc.) | Open | ||
| 72 | The New Family Receipt-Book, Section IV | 4323 words, pages 27-35 (read from Vast advantages of Baking instead of Boiling Beet-Root to Art of making Phosphoric Tapers or Matches) | Open | ||
| 73 | The New Family Receipt-Book, Section V | 4388 words, pages 35-43 (read from Easy Method of preparing Phosphoric Bottles to Purified Syrup of Molasses) | Open | ||
| 74 | The New Family Receipt-Book, Section VI | 4520 words, pages 43-51 (read from Art of preparing a fine Red Lake from Dutch Madder to Method of Purifying the Oil for mixing up Colors) | Open | ||
| 75 | The New Family Receipt-Book, Section VII | 4030 words, pages 51-58 (read from Preparation of White, Brown, Yellow, Red, Gray, and Blue Black Colors, which never Change, and may be used either in Oil or Water to end) | Open |