The cook and housewife's manual : containing the most approved modern receipts for making soups, gravies, sauces, regouts, and all made-dishes; and for pies, puddings, pickles, and preserves; also, for baking, brewing, making home-made wines, cordials, &c. The whole illustrated by numerous notes, and practical observations on the various branches of domestic economy.

  • Johnstone, C. I. (Christian Isobel), 1781-1857.
Date:
1828
Catalogue details

Licence: Public Domain Mark

Credit: The cook and housewife's manual : containing the most approved modern receipts for making soups, gravies, sauces, regouts, and all made-dishes; and for pies, puddings, pickles, and preserves; also, for baking, brewing, making home-made wines, cordials, &c. The whole illustrated by numerous notes, and practical observations on the various branches of domestic economy. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    These are the little things which show the neat careful cook an d economist Girzy deserves promotion, Madam. JEKYL. The thanks of the eatings—though she did the other day iorgt t peas-pudding, that inseparable satellite of boiled pork. But ari the Nabob and you yet agreed on wholes or splits ? In the pea-war . stood neuter, caring little which, provided they are melters. HEDGILL. Sir, my travelled friend and myself, like discreet practical men, made mutual concessions. If whole peas, then steq. for an hour or two ; boil, tied loosely up, till the peas wdl pulp through a col. ander; add salt, pepper, two yolks of eggs beat i a good piece o butter, and, tying up firm, boil for a half-hour. SplU,i n«d m . be beat after the first boding, which is all in all; (some goo j object to pepper, and give no egg). Tun, out and will make a good extemporaneous peas-soup H y y do scoop out that marrow, Mr Winterblossom ! Sir, ®n in those things Now the thin slice of unmelted curran.-jelly all, Captain. JEK.YL. None for me, Doctor; surely the gentlemen of this Club are n now to learn how I loathe, detest, and abominate all Hottentot nui tures of sugar and fat; your apple-sauces, and your currant-sauc and your whole animals stuffed with sweet pudding. MEG DODS. Will ye say’t yet na ? Nae sweet sauces ! What wad the English country leddies say, and the orthodox ministers Th y ne’fr look at our Beuk ! No that ingans and sage are forbidden ony ither savoury wholesome kitchen to our meat be it even ^ French chestnuts. My certes, Nawbob, if there had na b heads and stouter stamacks at the cooking o our Beuk than bonny-like mess we wad ha’e made o’t. The Ceeikum ™d been harried, and the plenishing poinded yet to.pay the pre oeen ’ r . p , headed, Frenchified i and that wad been seen. (Aside,) Corky-neaaeu wi» his dabs and his freakasies,-ne’er could thole the ha*g Anither six months o’ mulefc’ flesh and mouldy biscuit, und ] lington, would bring down his staraack to the gauge sense. touchwood. No more speech, Luckie ; both wrong, and the maulers all in words too. What think ye is the basis-the f Mrs Margaret, of the cookery on which you pride yourself, frenchJtf that genuine old Scottish court-cookery taught