Modern domestic cookery : based on the well-known work of Mrs. Rundell, but including all the recent improvements in the culinary art, founded on principles of economy and practical knowledge, and adapted for private families / by a lady. With illustrative woodcuts.

Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery : based on the well-known work of Mrs. Rundell, but including all the recent improvements in the culinary art, founded on principles of economy and practical knowledge, and adapted for private families / by a lady. With illustrative woodcuts. 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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    time,” &c.; and never, if possible, defer any necessary house- hold concern beyond the time when it ought to be attended to. In the purchase of glass and crockery-ware, either the most customary patterns should be chosen, in order to secure their being easily matched when broken, or, if a scarce design be adopted, an extra quantity should be bought, to guard against the annoyance of the set being spoiled by breakage, which in the course of time must be expected to happen. There should likewise be plenty of common dishes, that the table-set may not be used for putting away cold meat, &c. The cook should be encouraged to be careful of coals and cinders: there is a new contrivance for sifting the latter with- out dispersing the dust, by means of a covered tin bucket. Small coal wetted makes the strongest fire for the back of the grate, but must remain untouched till it cakes. Cinders lightly wetted give a great degree of heat, and are better than coal for furnaces, ironing-stoves, and ovens. A Store-room is essential for the custody of articles in con- stant use, as well as for others which are only occasionally called for. These should be at hand when wanted, each in separate drawers, or on shelves and pegs, all under the lock and key of the mistress, and never given out to the servants- but under her inspection. Pickles and preserves, prepared and purchased sauces, and all sorts of groceries, should be there stored; the spices pounded and corked up in small bottles, sugar broken, and everything in readiness for use. Lemon-peel, thyme, parsley, and all sorts of sweet herbs, should be dried and grated for use in seasons of plenty; the tops of tongues saved, and dried for grating into omelettes, &c.; and care taken that nothing be wasted that can be turned to good account. Bread is so heavy an article of expense, that all waste should be guarded against, and having it cut in the room will tend much to prevent it; but, for company, small rolls, placed in the napkin of each guest, are the most convenient, as well as the most elegant. Bread should be kept in earthen pans with covers. u 3