An encyclopaedia of domestic economy ... / by Thomas Webster ; assisted by the late Mrs. Parkes.

  • Webster, Thomas, 1773-1844
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: An encyclopaedia of domestic economy ... / by Thomas Webster ; assisted by the late Mrs. Parkes. Source: Wellcome Collection.

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    X. Puddings, Tarts, and sweet Dishes : — 1. Puddings - 2. Apple Tart - - - 3. Cheese-cakes - 4. Creams and Custards 5. Jellies - Page - 911 - 913 - 913 BOOK XIV. FRENCH COOKERY. Page 2. Economy in the use of Poultry, Game, and Fish 939 3. Hot Dishes prepared from cold Provisions 93!) 4. Bills of Fare for Family Dinners - - 940 II. Receipts for cooking cold Provisions 1. Modes of cooking cold Butcher’s Meat - 942 2. Cooking cold Poultry and Game - - 943 3. Warming-up cold Fish - 943 4. Warming-up Vegetables left at Table - 943 5. Cold sweet Dishes - 943 Chap. I. French and English Cooking compared - - 915 Chap. II. French Cooking Terms and Processes explained 916 Chap. III. Receipts for French Cookery: — I. Soups and Sauces - II. Potages - III. Removes, after Fish and Soup IV. Entrees : — 1. Entrees of Beef - 2. - - of Mutton - 3. - - of Veal - 4. - - of Tongues - 5. - - of Fowl - 6. - - of Partridges and Pheasants 7. - - of Rabbits - - - 8. - - of Hare - 9. - - of Quails - 10. - - of Woodcocks 11. - - of Pigeons - 12. - - of Wild Ducks 13. - - of Larks - V. Stuffings and Farced Meats : — 1. Panadas - - - - 2. Flavouring or seasoning Ingredients 3. Quenelles - 4. Farced Meat Balls for Pies - VI. Gravies, Sauces, and Purees : — 1. Gravies - 2. Sauces - 3. Purees - VII. Entremets: — 1. Omelettes - 2. Vegetable Entremets 3. Entremets of sweet Dishes - 4. Entremets of French Pastry 5. Entremets of Fruit - 6. Entremets of Cream 7. Entremets of Jelly - - 918 - 918 - 918 - 919 - 919 - 920 - 920 - 920 - 921 - 922 - 922 - 922 - 922 - 923 - 923 - 923 - 925 - 925 - 926 - 926 - 927 - 928 - 929 - 930 - 930 Chap. II, Cooking for the Invalid : — I. General Observations - IT. Simple Beverages for the Sick III. Gruels and Caudles - IV. Milk Nourishment for Invalids V. Meat and Vegetable Teas VI. Egg Nourishment - VII. Panadas - VIII. Puddings for Invalids IX. Blancmanges and Jellies for Invalids 943 '.Ml 944 945 945 946 946 946 947 BOOK XVII. ON THE VARIOUS TEXTILE FABRICS FOR CLOTHING AND FURNITURE. Chap. I. On Dress in general: Spinning and Weaving : — I. General Remarks - - - - 951 II. Spinning - - - - - 951 III. Weaving 952 Chap. II. Woollen Fabrics for Clothing and Furniture I. Historical and General Remarks - - 955 II. On the Nature of Wool, and the various Kinds of it - - - - - 956 III. Manufacture of Cloths and other Woollen Fabrics - 960 IV. Description of the principal Woollen Fabrics 963 Chap. III. Linen Fabrics for Clothing and Furniture : — I. Historical and General Remarks - - 968 I. Description of the Flax Plant, and Prepara- tion of Flax ----- 968 III. Manufacture of Linen Fabrics - - 970 IV. Description of Fabrics made of Flax and Hemp ----- 970 BOOK XV. CONFECTIONERY FOR DESSERTS, ROUTS, AND BALLS. Chap. I. Cakes and Biscuits: — 1. Cakes - - - 2. Biscuits Chap. II. Ices and Compotes: — I. Ices - - “ II. Creams for Ices III. Water Ices IV. Compotes Chap. III. Confects for Desserts and Routs : — I. Dry Confects : — 1. Candied Fruits 2. Fruits in Paste 3. Fruits in Biscuit II. Liquid Confects - 931 - 932 - 933 - 934 - 935 - 935 - 936 - 936 - 937 - 937 BOOK XVI. Chap. IV. Cotton Fabrics for Dress and Furniture : — I. General and Historical Remarks - -972 II. Natural History of the Cotton Plant - 973 III. Preparation of Cotton Wool for the Manu- facturer - 974 IV. The Weaving of Cotton - 977 V. Qualities of good Cotton Wool - - 977 VI. Cotton of various Countries - - 978. VII. The Cotton Manufacture in India- - 978 VIII. Description of the various Cotton Fabrics 980 Chap. V Silk Fabrics for Dress and Furniture: — I. Historical Remarks - 983 II. Formation of Silk - 984 III. Management of the Silk to form Thread - 985 IV. Bleaching and weaving Silk, arid preparing it for the Dyer - 986 V. Chemical Properties of Silk - - - 987 VI. Silk of various Countries - 987 VII. Description of the various Silk Fabrics - 988 Chap. VI. Fabrics of mixed Materials - 992 COOKING FOR THE ECONOMIST AND INVALID. Chap. I. Cooking for the Economist: — I. Butcher’s Meat. Fish, and Poultry : — 1. Economy in the use of Butcher’s Meat - 938 Chap. VII. Lace: — I. Historical Remarks - 994 II. Manufacture of Lace - 994 III. Description of the various Kinds of Lace - 996 IV. Gold Lace _•----- 997