The St. James's cookery book / by Louisa Rochfort.

  • Rochfort, Louisa
Date:
1903
Catalogue details

Licence: In copyright

Credit: The St. James's cookery book / by Louisa Rochfort. Source: Wellcome Collection.

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    iere pimpante, qui appelle le gros sel du clilorure de sodium et se nettoie les mains au citron. Elle cst pleine de bonne volonte, cette jeune femme, elle confectionne des plats recher- ches, mais sons saveur, au fourneau de fonte qui a pris la place du foyer antique, ou sa grand’mere nous composait des plats tres peu compliques, mais exquis. “ Baronn’e Staffe.” Most of the recipes contained in this book I hav’e tried myself, others I have obtained from reliable housewives, many I have learned under celebrated continental chefs, and I hope I am engaged in a good work in having carefully copied, and in many instances, corrected the recipes ; often a dish is spoiled for want of the most simple directions, such as whether a saucepan should be covered or no. CLEANING UTENSILS. Cleanliness in good cooking is of paramount importance, and the best preparations, which are also the most economical and effective in use, are Nixey’s Refined Black Lead for all stoves, as supplied to all the Royal Households. Nixey’s “ Cervus ” Blue in bags ready for use for the laundry, and Nixey’s “Cervus ’’ Knife Polish for all cutlery, which polishes and cleans in any machine perfectl3g without friction, and Nixey’s “ Berlin ’’ Black for all ironwork.