The housewife's guide, or, An economical and domestic art of cookery : adapted for tradesmen's families; containing directions for marketing ... also, instructions for dressing butchers' meat, poultry, game, fish, &c., likewise for preparing soups, broths, gravies, and sauces ... To which is added, the art of potting, collaring, pickling, and preserving; directions for carving, and approved receipts for made wines / by Mrs Deborah Irwin.

  • Irwin, Deborah.
Date:
[1830]
Catalogue details

Licence: Public Domain Mark

Credit: The housewife's guide, or, An economical and domestic art of cookery : adapted for tradesmen's families; containing directions for marketing ... also, instructions for dressing butchers' meat, poultry, game, fish, &c., likewise for preparing soups, broths, gravies, and sauces ... To which is added, the art of potting, collaring, pickling, and preserving; directions for carving, and approved receipts for made wines / by Mrs Deborah Irwin. 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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    gooseberries, before they are quite full grown; pick them and put them into gooseberry bottles; set them in a copper of cold water, up to their necks; cork the bottles before you put them in; but do not knock them in tight, and put hay or straw round the bottles to prevent their breaking ; make a fire under them, and let the heat increase gradually; let them simmer ten minutes, but not quite boil; then take out the fire, and let them remain in the copper till cold; then take them out, dry the bottles, knock the corks in close, and rosin them, and set them in a dry place; or set them in sand, ashes, bran, or sawdust that is dry, with the mouth downward. TO PRESERVE CUCUMBERS. Get those most free from seed, some should be small to preserve whole, and others large to cut in pieces. Put them into a jar, with strong salt and water, and a cabbage leaf to keep them down, and set them in a warm place till yellow ; then wash them, and set them over the fire in fresh water, with a little salt, and a fresh cabbage leaf over them; cover the plan close, but they must not be boiled. If not of a fine green, change the water, cover them as before, and make them hot; when of a good green take them off the fire, and let them stand till cold. Cut the large cucumbers in quarters, and take out the seeds and soft part; put them into cold water for two days, change the water twice each day. Set a pound of single refined sugar, and half a pint of water, over the fire; skim it clean; put in the rind of a lemon, and an ounce of ginger, with the outside scraped off; when the syrup is pretty thick, take it off, and when cold wipe the cucum- bers dry, and put them in. Boil the syrup every two or three days, and continue to do so for three weeks, and make it stronger if necessary. When you put the syrup to the cucumbers, be sure that it is quite cold. Cover them close and set them in a dry place. LEMON AND ORANGE PEELS CANDIED. Take either lemons or oranges, cut them longways, take out the pulps, and put tire rinds into a pretty strong salt and water, for six days. Then boil them in a large quantity of spring water till they are tender. Take them out, and lay them on a sieve to drain. Ihen make a thin syrup of fine loaf sugar, a pound to a quart of water. Put in the peels, and boil them over a slow fire till you see the syrup begin to candy about the peels. Then take them out, and grate fine sugar over them, Lay them on a hair sieve to drain, and set diem in a stove, or before the fire, to dry. Remember, when you boil either lemons or oranges, not to cover the saucepan. PUDDINGS, &c. general observations. A CLOTH should be kept solely for the purpose of boiling pua- dings; it should be washed immediately after it w used, and hep.