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The English housekeeper, 6th.djvu
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Title
The English Housekeeper
Author
Anne Cobbett
Year
1851
Publisher
A. Cobbett
Location
London
Source
djvu
Progress
Proofread—All pages of the work proper are proofread, but not all are validated
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TABLE OF CONTENTS.
PAGE
Introduction
iii
CHAPTER I.
General observations relating to Housekeeping, with remarks on the fitting up of a House, and conducting its affairs. On the choice and management of Servants.
1
CHAPTER II.
The Store Room; the mode of fitting up, and the uses of it
14
CHAPTER III.
The Pantry; the uses of it, with Receipts for Cleaning Plate and Furniture.
18
CHAPTER IV.
The Larder; with Directions for Keeping and Salting Meat. Seasons for Meat, Poultry, Game, Fish and Vegetables
23
CHAPTER V.
The Kitchen, with observations upon the fitting it up
35
CHAPTER VI.
Directions for Jointing, Trussing and Carving, with plates of Animals and various Joints
44
CHAPTER VII.
General Instructions for Boiling, followed by Directions for Boiling various Joints
59
CHAPTER VIII.
General Instructions for Roasting, followed by Directions for Roasting particular Joints
67
CHAPTER IX.
Directions for Baking
81
CHAPTER X.
Directions for Broiling
83
CHAPTER XI.
Directions for Frying
87
CHAPTER XII.
General Instructions for the making of Soups and Broths, and Directions relating to particular sorts
92
CHAPTER XIII.
Instructions for Boiling, Frying, Baking, Pickling and Potting Fish
114
CHAPTER XIV.
General Instructions for Made Dishes, and Directions relative to particular Dishes
133
CHAPTER XV.
Stuffing and Forcemeat
187
CHAPTER XVI.
Gravies and Sauces
191
CHAPTER XVII.
Seasonings
206
CHAPTER XVIII.
General and particular Instructions for Cooking Vegetables, and also for Mixing Salads
210
CHAPTER XIX.
General Instructions for making Pastry, with particular Directions relating to Meat, Fish, and Fruit Pies
227
CHAPTER XX.
General and particular Directions for making Puddings
245
CHAPTER XXI.
Directions for making Bread, Cakes, Biscuits, Rolls and Muffins
268
CHAPTER XXII.
General Observations on Confectionary, and particular Instructions for making Jellies, Creams
283
CHAPTER XXIII.
General and particular Instructions for making Preserves
303
CHAPTER XXIV.
Instructions for making Pickles
318
CHAPTER XXV.
Instructions for making Vinegars
324
CHAPTER XXVI.
Instructions for making Essences
328
CHAPTER XXVII.
Instructions for making Catsups
329
CHAPTER XXVIII.
General Remarks upon the Cellar, followed by Directions for Brewing Beer, and the making of Wines and Cordials
332
CHAPTER XXIX.
General Observations relating to the fitting up, and the care of the Dairy, with Directions for making Cheese and Butter
348
CHAPTER XXX.
Observations upon Cooking for the Sick, and Receipts for Broths, Jellies, Gruels
354
CHAPTER XXXI.
Medical Recipes
365
CHAPTER XXXII.
Various Receipts
375
CHAPTER XXXIII.
Observations relating to, and Directions for Cooking for the Poor
382
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