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The Cook and Housewife's Manual


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Table of Contents

Advertisement to the second edition; Preface; Part I. Explanation of Culinary Terms; Part II: 1. Boiling; 2. Roasting and baking; 3. Broiling; 4. Frying; 5. Broths, soups, and gravies; 6. Fish and fish-pies; 7. Vegetables, roots and salads; 8. Sauces, essences, pickles, catsups, vinegars, herb wines, mustards, and other condiments; Part III: 1. Made-dishes of beef, mutton, veal, venison, currie; 2. French cookery; 3. National dishes, Scottish, Irish, Welsh, German, and oriental; 4. Pastry, pies, patties, puffs, puddings, pancakes, fritters and dumplings; 5. Creams, jellies, blancmanges, trifles, custards, cheesecakes, souffles, rice-dishes, sweetmeats, preserves, drops, cakes, bread; Part IV: 1. Liqueurs, cordials, punch, brandies, possets, made-wines, and beers; 2. Preparations for the sick, cheap dishes, and miscellaneous receipts; 3. Curing meat, hams, tongues, butter, and making cheese; 4. Useful receipts for cleaning and keeping furniture and clothes; Index; Final sederunt of the Cleikum Club.

Promotional Information

This 1827 housekeeping and cookery guide is an enhanced version of the popular compendium published a year earlier.

About the Author

She used the pseudonym 'Margaret Dods' (landlady of an inn in Scott's St Ronan's Well).

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