RARE 1881 ANTIQUE COOKBOOK Cookery Vintage Victorian Recipes Miss Parloa Pastry

RARE-1881-ANTIQUE-COOKBOOK-Cookery-Vintage-Victorian-Recipes-Miss-Parloa-Pastry-01-fkp RARE 1881 ANTIQUE COOKBOOK Cookery Vintage Victorian Recipes Miss Parloa Pastry

RARE 1881 ANTIQUE COOKBOOK Cookery Vintage Victorian Recipes Miss Parloa Pastry
MISS PARLOAS NEW COOK BOOK, A Guide to Marketing and Cooking. Published in 1881 by Estes and Lauriat, Boston. Book measures 7.5 x 5.5 Original green illustrated cloth hardcover. 430 pages plus section of black pages for additional “Receipts” – some pages have been used – written in a fine hand. Previous owners name on preliminary page. Black & white illustrations. Original Illustrated green cloth cover, title in gilt on spine. Flour Graham Indian Meal Rye Meal Oat Meal Cracked Wheat Hominy Sugar Spice English Currants Raisins Soda, Cream of Tartar, Baking Powder To Be Always Kept on Hand. CHAPTER THREE CARE OF FOOD. CHAPTER FOUR KITCHEN FURNISHING. Remarks on Soup Stock How to Make Mixed Stock How to Make Stock for Clear Soups How to Make Mixed Stock Consomme Bouillon How to Make White Stock How to Make Consomme a la Royale How to Make Cheese Soup How to Make Thick Vegetable Soup How to Make Mulligatawney Soup How to Make Mulligatawney Soup No. 2 How to Make Green Turtle Soup How to Make Black Bean Soup How to Make Scotch Broth How to Make Meg Merilies Soup How to Make Okra Soup How to Make Okra Soup No. 2 How to Make Grouse Soup How to Make Spring Soup How to Make Spring and Summer Soup without Stock How to Make Giblet Soup How to Make Potage a la Reine How to Make Tomato Soup How to Make Mock Bisque Soup How to Make Onion Soup How to Make Potato Soup How to Make Asparagus Soup How to Make Pumpkin Soup How to Make Cream of Celery Soup How to Make Tapioca Cream Soup How to Make Cream of Rice Soup How to Make Cream of Barley Soup How to Make Yacht Oyster Soup How to Make Lobster Soup with Milk How to Make Lobster Soup with Stock How to Make Philadelphia Clam Soup How to Make Fish Chowder How to Make Corn Chowder How to Make Corn Soup How to Make Glaze How to Make French Paste for Soups How to Make Egg Balls How to Make Fried Bread for Soups. A General Chapter on Fish Boiled Fish How to Make Court Bouillon How to Make Boiled Cod with Lobster Sauce How to Make Boiled Haddock with Lobster Sauce How to Make Cold Boiled Fish a la Vinaigrette Baked Fish Broiled Fish How to Broil Halibut Broiled Halibur with Maitre dHotel Butter Stewed Fish Fried Fish Salt Fish Souffle Cusk a la Crème Escaloped Fish How to Make Turbot a la Crème Matelote of Codfish Smelts a la Tartare Smelts as a Garnish Fish Au Gratin Eels a la Tartare Stewed Eels Oysters Oysters on the Half Shell Oysters on a Block of Ice Roasted Oysters on Toast Oysters Panned in their own Liquor Oysters Panned in the Shell Oyster Saute Oysters Roasted in the Shell Little Pigs in Blankets Fricaseed Oysters Creamed Oysters Croustade of Oysters Escaloped Oysters Escaloped Oysters No. 2 Oysters Served in Escaloped Shells Oyster Chartreuse How to Pickle Oysters Lobster How to Open a Lobster Lobster Broiled in the Shell Broiled Lobster Breaded Lobster Stewed Lobster Curry of Lobster Devilled Lobster in the Shell Escaloped Lobster Lobster Cutlets Canned Lobster Other Shell-Fish Stewed Terrapins Soft Shell Crabs. Boiling Leg of Mutton Lamb Boiled Ham Salt Tongue Fresh Tongue Corned Beef Roasting Roasting in the Oven Rolled Rib Roast Roast Beef with Yorkshire Pudding Fillet of Veal, roasted Roast Ham Broiling Mutton Chops Beef Steak Miscellaneous Modes Braised Beef Fricandeau of Veal Leg of Lamb a la Francaise Braised Breast of Lamb Beef Stew Irish Stew Toad in the Hole Scotch Roll. CHAPTER EIGHT POULTRY AND GAME. How to Clean and Truss Poultry Fowl and Pork Boiled Fowl with Macaroni Boiled Turkey with Celery Boiled Turkey Roast Turkey Roast Turkey with Chestnut Stuffing and Sauce Boned Turkey Roast Goose Roast Duck Roast Chicken Chicken a la Matelote Chicken a la Reine Chicken a la Tartare Broiled Chicken Chicken Stew with Dumplings Larded Grouse Larded Partridges Larded Quail Broiled Quail Broiled Pigeons Broiled Small Birds Small Birds, Roasted Potted Pigeons Pigeons in Jelly Roast Rabbit Curry of Rabbit Saddle of Venison Roast Leg of Venison. Fillet of Beef, Larded Fillet of Beef a la Hollandaise Fillet of Beef in Jelly Fillet of Beef a lAllemand Alamode Beef Macaronied Beef Cannelon of Beef Cannelon of Beef No. 2 Beef Roulette Beef Olives Veal Olives Fricandelles of Veal Braised Tongue Fillets of Tongue Escaloped Tongue Tongue in Jelly Lambs Tongues in Jelly Lambs Tongues, Stewed Stewed Ox Tails Ox Tails a la Tartare Haricot of Ox Tails Ragout of Mutton Ragout of Veal Chicken Pie Pasties of Game and Poultry Cold Game Pie Pates de Foie Gras Chartreuse of Chicken Chartreuse of Vegetables and Game Chartreuse of Chicken and Macaroni Galatine of Turkey Galatine of Veal Chicken in Jelly Chicken Chaud Froid How to Remove a Fillet from a Fowl or Bird Chicken Fillets, Larded and Breaded Chicken Fillets, Braised Chicken Fillets, Saute Chicken Curry Veal Curry Chicken Quenelles Chicken Quenelles, Stuffed Chicken Quenelles, Breaded Veal Quenelles Chicken Pillau Chicken Souffle Fried Chicken Blanquette of Chicken Blanquette of Veal and Ham Salmis of Game Game Cutlets a la Royale Cutlets a la Duchesse Cutlets served in Papillotes Veal Cutlets with White Sauce Mutton Cutlets, Crumbed Mutton Cutlets, Breaded Stewed Steak with Oysters Rice Borders Potato Border How to Make a Croustade How to Make Cheese Souffle Rissoles Fritter Batter Fritter Batter No. 2 Chicken Fritters Apple Fritters Fruit Fritters Oyster Fritters Clam Fritters Cream Fritters Potato Fritters Croquettes Royal Croquettes Royal Croquettes No. 2 Oyster Croquettes Lobster Croquettes Salmon Croquettes Shad Roe Croquettes Rice and Meat Croquettes Rice Croquettes Potato Croquettes Chicken Croquettes Other Croquettes Large Vol-au-Vent Vol-au-Vent of Chicken Vol-au-Vent of Sweetbreads Vol-au-Vent of Salmon Vol-au-Vent of Oysters Vol-au-Vent of Lobster Patties How to Make Chicken Patties Veal Patties Lobster Patties Oyster Patties Crust Patties Sweetbreads How to Clean Sweetbreads Sweetbreads Larded and Baked How to Make Sweetbread Saute How to Make Broiled Sweetbreads How to Make Breaded Sweetbreads How to Make Sweetbread in Cases Pancakes. Mayonnaise Dressing Salad Dressing Made at the Table Cream Salad Dressing Red Mayonnaise Dressing Green Mayonnaise Dressing Aspic Mayonnaise Dressing Boiled Salad Dressing Sour Cream Salad Dressing Sardine Dressing Salad Dressing without Oil Salad Dressing with Butter Bacon Salad Dressing French Salad Dressing Chicken Salad Lobster Salad Salmon Salad Oyster Salad How to Make Sardine Salad How to Make Shad Roe Salad Salads of Fish Polish Salad Beef Salad Meat and Potato Salad How to Make Bouquet Salad Cauliflower Salad Asparagus Salad Asparagus and Salmon Salad Cucumber Salad Tomato Salad Cabbage Salad Hot Cabbage Salad Vegetable Salad Red Vegetable Salad How to Make Potato Salad Potato Salad No. 2 Cooked Vegetables in Salad Dressed Celery Lettuce Salad. CHAPTER ELEVEN MEAT AND FISH SAUCES. How to Make Brown Sauce How to Make White Sauce White Sauce No. 2 White Sauce No. 3 White Sauce No. 4 Bechamel Sauce How to Make Cream Bechamel Sauce Allemande Sauce Cream Sauce Cream Sauce No. 2 Polish Sauce Robert Sauce Supreme Sauce Olive Sauce How to Make Flemish Sauce Chestnut Sauce Celery Sauce Brown Mushroom Sauce Brown Mushroom Sauce No. 2 White Mushroom Sauce Beurre Noir Maitre DHotel Butter Maitre DHotel Hollandaise Sauce Lobster Sauce Butter Sauce White Oyster Sauce Brown Oyster Sauce Shrimp Sauce Anchovy Sauce Egg Sauce Fine Herbs Sauce Caper Sauce Mustard Sauce Curry Sauce Vinaigrette Sauce Piquant Sauce Tomato Sauce Tartare Sauce Champagne Sauce Port Wine Sauce for Game Currant Jelly Sauce Bread Sauce for Game. CHAPTER TWELVE FORCE-MEAT AND GARNISHES. Force Meat for Game Ham Force-Meat How to Make Veal Force-Meat How to Make Chicken Force-Meat Fish Force-Meat Jelly Border Marinade for Fish Cold Marinade How to Get Onion Juice How to Make Spinach Green Points of Lemon How to Make a Bouquet of Sweet Herbs. Potatoes Boiled Potatoes Mashed Potatoes Puree of Potato Potato Puffs Riced Potato Potato a la Royale Potatoes a lItalienne Thin Fried Potatoes French Fried Potatoes Potatoes a la Parisienne How to Make Potato Balls Fried in Butter Potatoes Baked with Roast Beef Broiled Potatoes Lyonnaise Potatoes Duchess Potatoes Housekeepers Potatoes Potatoes a la Maitre dHotel Stewed Potatoes Creamed Potatoes Escaloped Potatoes Potato Souffle Sweet Potatoes French Fried Sweet Potatoes Plain Boiled Macaroni Macaroni in Gravy Macaroni with Cream Sauce Macaroni with Tomato Sauce Macaroni with Cheese Macaroni a lItalienne Stuffed Tomatoes Stuffed Tomatoes No. 2 How to Make Escaloped Parsnip Asparagus with Cream How to Make Green Peas a la Francais Minced Cabbage Minced Spinach Cauliflower with Cream Sauce How to Make Escaloped Cauliflower Stewed Celery with Cream Sauce Celery Stewed in Stock Stewed Okra Okra Stewed with Tomatoes Escaloped Okra and Tomatoes Fried Egg Plant Boiled Rice Corn Oysters How to Make New Bedford Corn Pudding Pickled Beets Baked Beans. CHAPTER FOURTEEN PIES AND PUDDINGS. Puff Paste Chopped Paste French Paste for Raised Pies How to Make a Pie Mince Pie Meat Squash Pies Sweet Potato Pies Lemon Pie Orange Pies How to Make Chocolate Pies Hot Puddings Custard Souffle How to Make Cabinet Pudding English Plum Pudding Rachel Plum Pudding Chocolate Pudding Chocolate Roll Pudding Ground Rice Pudding Rice Pudding How to Make German Puffs How to Make Down East Pudding Amber Pudding Fig Pudding Date Pudding Apple Tapioca Pudding Baked Apple Pudding How to Make Dutch Apple Pudding Apple Souffle Apple and Rice Pudding Eves Pudding Batter and Fruit Pudding Amherst Pudding How to Make Swiss Pudding How to Make Delicate Indian Pudding How to Make Indian and Apple Pudding Cold Puddings Royal Pudding Cold Tapioca Pudding How to Make Danish Pudding How to Make Black Pudding Almond Pudding Jenny Lind Pudding Peach Meringue Pudding Apple Meringue Pudding Frozen Cabinet Pudding Frozen Cabinet Pudding No. 2 Peach Pudding Orange Pudding Orange Pudding No. 2 How to Make Royal Diplomatic Pudding Orange Diplomatic Pudding Lemon Diplomatic Pudding Birds Nest Pudding Quince Iced Pudding How to Make Princess Pudding How to Make Apple Porcupine Sauces Rich Wine Sauce How to Make Creamy Sauce Foaming Sauce German Sauce German Sauce No. 2 How to Make Lemon Sauce How to make Cream Sauce Vanilla Sauce Molasses Sauce Caramel Sauce Quince Sauce Apricot Sauce. Blanc-Mange made with Sea Moss Farina Blanc-Mange made with Gelatin Blanc-Mange made with Isinglass Chocolate Blanc-Mange Cream a la Versailles Royal Cream Lemon Sponge Orange Sponge Peach Sponge How to Make Strawberry Sponge Pineapple Sponge Strawberry Bavarian Cream Orange Bavarian Cream Peach Bavarian Cream Pineapple Bavarian Cream Almond Bavarian Cream Chocolate Bavarian Cream Coffee Bavarian Cream Directions for Freezing How to Make Vanilla Ice Cream Vanilla Ice Cream No. 2 Lemon Ice Cream Lemon Ice Cream No. 2 Orange Ice Cream Pineapple Ice Cream Pineapple Ice Cream No. 2 How to Make Strawberry Ice Cream Strawberry Ice Cream a la Surprise Raspberry Ice Cream Apricot Ice Cream Peach Ice Cream Banana Ice Cream Chocolate Ice Cream Brown Bread Ice Cream How to Make Macaroon Ice Cream Dohertys Description Coffee Ice Cream Caramel Ice Cream Almond Ice Cream Almond Ice Cream No. 2 Pistachio Ice Cream Walnut Ice Cream Cocoanut Ice Cream Fig Ice Cream Glace Meringue Bombe Glacee Frozen Pudding Nesselrode Pudding How to Make Lemon Sherbet Lemon Sherbet No. 2 Orange Sherbet Pineapple Sherbet Pineapple Sherbet No. 2 Strawberry Sherbet Strawberry Sherbet No. 2 Raspberry Sherbet Raspberry Sherbet No. 2 Currant Sherbet Currant Sherbet No. 2 Frozen Strawberries Frozen Peaches Frozen Apricots Biscuit Glace Biscuit Glace No. W How to Make Chocolate Souffle Orange Souffle Surprise Souffle Omelet Souffle a la Crème Omelet Souffle a la Poele Charlotte Russe Charlotte Russe No. 2 Apple Charlotte Calfs Foot Jelly Wine Jelly Cider Jelly Lemon Jelly Orange Jelly Currant Jelly Strawberry Jelly Pineapple Jelly Coffee Jelly Soft Custard Soft Caramel Custard Chocolate Whips Kisses How to Make Cream Meringue Kiss Wafers Brier Hill Dessert Richmond Maids of Honor Fanchonettes Fruit Glace Gateau Saint Honore. How to Make Rice Cake How to Make Silver Cake How to Make Gold Cake How to Make Angel Cake Sunshine Cake Demon Cake Ames Cake Black Cake White Fruit Cake Wedding Cake Ladys Cake Queens Cake How to Make Composition Cake Ribbon Cake Regatta Cake Nut Cake Snow Flake Cake Federal Cake Sponge Rusks Taylor Cake Loaf Cake Chocolate Cake Chocolate Cake No. 2 Orange Cake Railroad Cake Hot Water Sponge Cake Sponge Cake No. 2 Viennois Cake Dominos Lady-Fingers Sponge Drops Sponge Cake for Charlotte Russe Jelly Roll Molasses Pound Cake Soft Gingerbread Hard Gingerbread How to Make Canada Gingerbread Fairy Gingerbread Shewsbury Cake Jumbles Seed Cakes Cookies Hermits Kneaded Plum Cake Eclairs Chocolate Éclairs Vanilla Eclairs Frosting How to Make Chocolate Icing Chocolate Icing No. 2 Caramel Frosting Golden Frosting Marking Cakes in Gold. How to Preserve Strawberries Raspberries Cherries Currants Pineapple Grated Pineapple Blackberries Whortleberries Crab-Apples Pears Peaches Brandied Peaches Plums Damsons Quinces Sour Oranges Grapes Apple Ginger Raspberry or Strawberry Jam Orange Marmalade Quince Marmalade Currant Jelly Barberry Jelly Grape Jelly Cider Apple Jelly Crab-Apple Jelly Other Jellies. CHAPTER EIGHTEEN PICKLES AND KETCHUPS. Pickled Blueberries Peaches, Pears and Sweet Apples Sweet Tomato Pickle Spiced Currants Pickled Cucumbers Pickled Cucumbers No. 2 Stuffed Peppers Mangoes Chopped Pickle Pickled Tomato Pickled Cauliflowers Tomato Ketchup Tomato Ketchup No. How to Pot Beef How to Pot Chicken How to Pot Tongue How to Pot Ham Potting Marble Veal Potting Fish How to Pot Lobster How to Pot Mackerel Potting Smelts. CHAPTER TWENTY BREAKFAST AND TEA. How to Make Meat Hash How to Make Vegetable Hash Breaded Sausages Meat Fritters Lyonnaise Tripe Meat and Potato Sandwiches Minced Veal and Eggs Mutton, Rechauffe Chicken in Jelly Chicken Cutlets Broiled Liver Liver Fried in Crumbs Liver in Bacon Liver Saute Liver Saute with Piquant Sauce Curry of Liver Chicken Livers, Saute Chicken Livers and Bacon Chicken Livers in Papillotes Stewed Kidneys Kidneys Saute Kidneys a la Maitre dHotel Ham and Eggs on Toast Ham Croquettes How to Make Canapees Welsh Rare-bit Welsh Rare-bit No. 2 Corn Pie Hominy Oatmeal Strawberry Short-Cake Sweet Strawberry Short-Cake Muffins and Cakes English Muffins Muffins No. 2 Raised Muffins Graham Muffins Raised Graham Muffins Corn Muffins Fried Indian Muffins Corn Cake Corn Cake No. 2 Raised Corn Cake Gems How to Make Hominy Drop-Cakes Squash Biscuit Sally Lunn Snow Pancakes Waffles Waffles No. 2 Raised Waffles Indian Waffles Flannel Cakes Graham Griddle Cakes Squash Griddle Cakes Indian Griddle Cakes Hominy Griddle Cakes Eggs Omelets Plain Omelet Quaker Omelet Cheese Omelet Ham Omelet Chicken Omelet Jelly Omelet Savory Omelet Fish Omelet Corn Omelet Baked Omelet Dropped Eggs Scrambled Eggs Poached Eggs Soft-boiled Eggs Soft Boiled Eggs No. 2 Hard Boiled Eggs Spanish Eggs Eggs Sur Le Plat Creamed Eggs Stuffed Eggs Scotch Egg Eggs Brouille. CHAPTER TWENTY-ONE ECONOMICAL DISHES. Calfs Liver, Braised How to Make Beef Stew Cold Meat with Puree of Potato Shepherds Pie Shepherds Pie No. 2 Escaloped Meat Curry of Cold Meat Barley Stew Dumplings. Yeast Yeast Bread No. 1 Yeast Bread No. 2 Bread Made with Dried Yeast Sticks Graham Bread Togus Bread Brown Bread. How to Make Cocoa Shells Chocolate Coffee Boiled Coffee Filtered Coffee Vienna Coffee Café au Lait Steamed Coffee Tea Lemonade. To Blanch Almonds To Corn Beef To Scrape Chocolate To Use the Salamander To Clean English Currants To Remove Jellies and Creams from Moulds To Whip Cream To Boil Sugar To Make and Use a Pastry Bag To Make Paper Cases To Lard To Stew To Braise To Fry To Serve. CHAPTER TWENTY-FIVE BILLS OF FARE. Get images that make Supersized seem small. Track Page Views With. Auctiva’s FREE Counter. The item “RARE 1881 ANTIQUE COOKBOOK Cookery Vintage Victorian Recipes Miss Parloa Pastry” is in sale since Saturday, March 30, 2019. This item is in the category “Books\Antiquarian & Collectible”. The seller is “vintage_antiques_2019″ and is located in Lodi, New Jersey. This item can be shipped to North, South, or Latin America, all countries in Europe, all countries in continental Asia, Australia.
  • Author: Maria Parloa
  • Binding: Hardcover
  • Country/Region of Manufacture: United States
  • Language: English
  • Original/Facsimile: Original
  • Place of Publication: BOSTON
  • Publisher: Estes and Lauriat
  • Region: North America
  • Special Attributes: Illustrated
  • Subject: Cooking
  • Topic: American (US)
  • Year Printed: 1881

RARE 1881 ANTIQUE COOKBOOK Cookery Vintage Victorian Recipes Miss Parloa Pastry

Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36

Rare-Circa-1860-English-Gadget-Walking-Cane-Original-Ferrule-Bamboo-Shaft-36-01-nhmc Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36

Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36
Please see my other listings. I will be adding many canes and umbrellas in the coming months. Please add me to your favorite list, and thanks for looking. The item “Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36″ is in sale since Sunday, May 26, 2019. This item is in the category “Clothing, Shoes & Accessories\Vintage\Vintage Accessories\Canes & Walking Sticks”. The seller is “3boxers2154″ and is located in Brooks, Georgia. This item can be shipped to United States, Canada, Mexico, Bermuda.
  • Gender: Men
  • Country/Region of Manufacture: United States
  • Style: Walking Stick
  • Look: Victorian
  • Decade: 1860’s
  • Material: Wood/Steel
  • Original/Reproduction: Original
  • Color: Brown
  • Occasion: King Of The Highway
  • Brand: Unbranded

Rare Circa 1860 English Gadget Walking Cane, Original Ferrule, Bamboo Shaft, 36

EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts

EX-RARE-ANTIQUE-VICTORIAN-HOME-decoration-FURNITURE-crafts-FANCY-WORK-635-picts-01-zy EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts

EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts
10 % of the profits will go to orphans in Zambia Africa. Busalo is run by 1 young American lady who really needs our support. Please, if you’d like to help Google – Busalo – to get to their Gofundme page and to learn more. I always have some Victorian etiquette /home. To see my son’s old books. ONLY one I could find when posted. Beautiful Homes, How to Make Them. 8″ by 6″. By far the best Victorian home book I have ever seen! This book is divided into 2 parts – part 1- beautiful homes. Chapters include [each chapter has, on average, between 6-18 sections] : #1. Taste in furniture and embellishing the house / #2- selecting and arranging house furniture / #3 the hall / #4- wall paper / #5- carpets / #6- blinds, curtains, and lambrequins / #7- bedrooms / #8- toilet tables and washstands / # Parlors and mantels / #10- Library / #11- living room / #12- dining room / #13- tables, stands, etc. / #14- chairs / #15- sofas, lounges, and divans / #16- ottomans / #17- sofa cushions / #18 sofa rugs or afghans / #19- misc. Elegancies / #20- clothes hampers and bags. Part 2 = household elegancies- #1. Transparencies on glass / #2- fancy work with leaves, flowers, and grasses/ #3- spray work or spatter work / #4 brackets, shelves, mantels, etc, #5- picture frames / #6 fancy leather-work / #7- wall pockets / #8- work boxes and baskets / #9- wax flowers, fruit, etc. / #10- Indian painting / #11- Cone, spruce, seed, and acorn work / #12- misc. Fancy work this chapter has 63 sections! Total of 32 chapters and countless subsections! As they are part of the description. Externally – nice pictorial. With black spine lettering. Back cover looks just as good as the front but with a few small spots. Tips lightly worn through and back bottom tip bumped a bit. Gilt on cover still bright. Boards and text secure, but the front inner hinge was cracked and has been glued back into place. Pages are all generally very clean. With just a few, and I mean very few, spots, but they are toned around the edges. 2 small rips repaired with doc tape, 1 page with a fold, something shadowed onto an index page, and lengthy’this book belonged to…. written in pen on the ffep. Otherwise – very good for age! If I missed something it was unintentional. Remember – when opening an old book, always have the cover supported! It’s best to place it on a soft pillow. VERY RARE VICTORIAN BOOK – grab it before it’s gone! Please Add me to your Favorites list. AND check back now and then to see what’s new! Otherwise I can’t send you a new invoice. T can take up to 14 days to get back East. This book is very old and. May have accumulated bad smells along the way [musty basement/ mildew/ smoke]. I have found that. Dryer sheets in them for a few months makes a world of difference! My nose doesn’t work like it use to. So the old book smell doesn’t bother me. As far as I can tell -this book has a very, very faint smell. The item “EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts” is in sale since Sunday, May 6, 2018. This item is in the category “Books\Antiquarian & Collectible”. The seller is “craminn” and is located in Sherwood, Oregon. This item can be shipped to United States.
  • Condition: Acceptable
  • Special Attributes: Illustrated
  • Subject: Home & Garden
  • Binding: Fine Binding
  • Topic: VICTORIAN HOME
  • Original/Facsimile: Original
  • Language: English
  • Year Printed: 1885

EX RARE ANTIQUE VICTORIAN HOME decoration FURNITURE crafts FANCY WORK 635 picts

Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair

Rare-English-Elm-Victorian-Circa-1890-Windsor-Stick-Lath-Back-Chair-Armchair-01-ljbc Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair

Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair
A rare survivor in stunning vintage condition, structurally the chair is in excellent order, the seat has a small patina crack at the front of the seat but nothing major or structural, the timber patina is to die for, really good looking from every angle. We have deep cleaned hand condition waxed and hand polished it from top to bottom. Width:- 65.5cm. Depth:- 60.5cm. Please note all measurements are taken at the widest point, if you would like any additional or specific measurements please ask. Antique and Furniture LTD (Wimbledon Furniture) is a privately owned family ran business out of Wimbledon SW19, we have four large storage warehouses, if you have any questions my number is under the business sellers information, please feel free to call or text. Please view the very detailed pictures as they form part of the description around condition. Please note vintage period and original items such as leather seating will always have natural patina in the form of cracking creasing and wear, we recommend regular waxing to ensure no moisture is lost, also hand dyed leather is not recommended to sit in direct sunlight for prolonged periods of time as it will dry out and fade. COURIER (LARGE ITEMS ONLY THAT CANT BE POSTED). Whoever delivers will usually require some help on the larger items to unload, if this is not possible please let us know as it will affect the price to send a two man team. The item “RARE ENGLISH ELM VICTORIAN CIRCA 1890 WINDSOR STICK LATH BACK CHAIR ARMCHAIR” is in sale since Thursday, April 11, 2019. This item is in the category “Antiques\Antique Furniture\Chairs\Victorian (1837-1901)”. The seller is “wimbledon-furniture-01″ and is located in London Wimbledon. This item can be shipped worldwide.
  • Product Type: Armchairs
  • Style: Art Deco
  • Material: ELM
  • Original/Reproduction: Original
  • Type: Armchair
  • Age: 1800-1899

Rare English Elm Victorian Circa 1890 Windsor Stick Lath Back Chair Armchair

Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish

Rare-Solid-Silver-Large-8-20cm-Heavy-1-6kg-English-William-Comyns-Caviar-Dish-01-yvx Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish

Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish
Absolutely Fantastic Quality Rare Fully Hallmarked Solid Sterling Silver Large (8/20cm) Heavy (1.6kg) English William Comyns Caviar Dish With Beautiful 24ct Gold Interior. This is a superb opportunity to acquire a breathtaking piece of British silversmith history. Work of a master craftsman of the highest order. Needs to be seen and handled to be fully appreciated as the photographs really do not do it justice. If you are looking for one of these, youd be extremely hard pressed to find anything remotely like it. This item was also made in a smaller size weighing 550g but very few were ever made this size weighing 1.6kg! This caviar dish is fit for a king! Its absolutely breathtakingly flamboyant, elaborate and extravagant. Fit to grace the best of tables anywhere on earth. Its a marvellous centrepiece and a real sought after collectors item. Please browse all 12 sets of photographs for size, weight and condition as they are self explanatory. If you require more photographs please advise and I will gladly send you more. This caviar serving dish is superbly decorated with a sturgeon shape handle and marvellous ornate and intricate legs. Consists of three pieces, the bowl, the inner plate and the cover. William Comyns & Sons were manufacturing silversmiths, Beak Street, London W1; subsequently (from c1957) Tower Street, London WC2. William Comyns of London Ltd were formed in 1993 as successors to William Comyns & Sons Ltd in Eastbury Road, London E6. The firm are still in business today! As yet efforts to trace the latter’s lineage have failed; it seems clear, however, that Tagg succeeded John Tapley at 40 Roupell Street, Waterloo Road. Tapley, a manufacturing silversmith, was probably the last of Rundell, Bridge & Co. S outworkers and is also known to have provided work for Robert Green & Co and Makepeace & Walford. Robert Tagg moved in 1857 to his new residence and manufactory at 2 Carlise Street, Soho Square, where by 1859 he listed as a silversmith. He moved to 1 Percy Mews, Rathbone Place, the to 16 Silver Street, Golden Square, Soho, and seubsequently to Beak Street, Regent Street. These premised were later expanded to 41, 43, and 45 Beak street and to 41, 43, 45, 47 Beak Street. Additional premised were taken from c. 1903 at 54 Marshall Street, Soh. The style of the firm was changed to William Comyns & Son c. 1885 when William Comyn’s two sons, Charles Harling Comyns and Richard Harling Comyns were admitted to their partnership. William Comyns died in January 1916, and C. Comyns while attending a sale in Christie’s in 1925. The business was incorporated as limited liability company as William comyn’s & Sons Ltd. Registered on 20th October 1930, with R. Comyns as permanent governing director. They are now one of the few surviving manufacturing silversmiths in London, with premises at Comyns House, Tower Street, London, WC2. William Comyns first appears to have made a significant impact in the early 1880s by supplying increasingly large numbers of decorative wares in silver, many of which were die-stamped. London retailers of their products at this period included Henry Lewis, Howell & James Ltd etc. The item “Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish” is in sale since Thursday, August 30, 2018. This item is in the category “Antiques\Silver\Solid Silver\Other Solid Silver”. The seller is “santoor-uk” and is located in Salford, Greater Manchester. This item can be shipped worldwide.
  • Composition: Solid Sterling Silver & 24ct Gold Plated Interior
  • Brand: William Comyns
  • Product: Caviar Dish
  • Age: Post-1940
  • Pattern: Empire
  • Style: Victorian

Rare Solid Silver Large 8/20cm Heavy (1.6kg) English William Comyns Caviar Dish

Rare Large Painted Kilnfired English Antique Victorian Stained Glass Window

Rare-Large-Painted-Kilnfired-English-Antique-Victorian-Stained-Glass-Window-01-vbrm Rare Large Painted Kilnfired English Antique Victorian Stained Glass Window

Rare Large Painted Kilnfired English Antique Victorian Stained Glass Window
RARE PAINTED KILN FIRED Stained Glass Window CIRCA 1890. This beautiful old window is still in its original frame which is in good REUSABLE condition. It was removed from an old large property in SOUTHPORT Lancashire famous for fine painted windows like this one. THE HAND PAINTING IS GLORIOUS AND BRIGHT WITH NO SIGN OF FADING – AMAZING SWAGS. The coloured glass is of a heavy and deep texture and has no crack or chips This glass seems to glow with a light of its own in the half light at dawn or dusk or sometimes on a cloudy day. It is an attribute of this heavy old glass to collect and softly diffuse the colours of the light falling upon it. The frame measures 56″W x 27 1/2″H. The item “Rare Large Painted Kilnfired English Antique Victorian Stained Glass Window” is in sale since Sunday, May 10, 2009. This item is in the category “Antiques\Architectural & Garden\Stained Glass Windows”. The seller is “easyboo” and is located in Bradford. This item can be shipped worldwide.
  • Type: Stained Glass Windows
  • Primary Material: Glass
  • Original/Reproduction: Original
  • Age: 1850-1899

Rare Large Painted Kilnfired English Antique Victorian Stained Glass Window

RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885

RARE-ANTIQUE-VICTORIAN-18CT-GOLD-ENGLISH-DIGITAL-JUMP-HOUR-POCKET-WATCH-c1885-01-axax RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885
RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885
RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885
RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885
RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885
RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885
RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885
RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885

RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885
RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL “JUMP HOUR” POCKET WATCH, c1885. Antique, Victorian 18CT Gold English Digital “Jump Hour” Pocket Watch dating from c1885. The watch is a good example, in very good overall condition and in working order. The English 18 carat gold case is hallmarked with the case maker’s mark J. W”, the “crown” above “18” for 18 carat gold, the “anchor” Birmingham town mark and date letter “l for 1885/86. The inner cuvette similarly marked. The case also stamped with the serial number 13934. The rear of the case with engine turned engraving. The Swiss movement is stamped “GT” and “Patent”. The watch is stem wound and pin set. The dial is in very good condition. It has a digital display for the hours and minutes, above a sub seconds dial. The watch measures 49mm in diameter (across the case). The weight is 103.4g. A good example of a rare Victorian Pocket Watch. Thank you for viewing this listing from. We always has an excellent selection of pocket watches and vintage wristwatches in stock. We also stock good quality antique Jewellery and Silver. Check out my other items. And be sure to add me to your favourites list. The item “RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885″ is in sale since Saturday, March 16, 2019. This item is in the category “Jewellery & Watches\Watches, Parts & Accessories\Pocket Watches”. The seller is “deveron_jewellers” and is located in Scotland. This item can be shipped worldwide.
  • Age: Antique (pre 1920)
  • Product: Pocket Watches/ Chains/ Fobs
  • Type: Pocket Watches
  • Case Material: 18CT GOLD
  • Modified Item: No
  • Country/Region of Manufacture: United Kingdom
  • Escapement Type: Lever
  • Material: Gold
  • Movement: Mechanical: Hand-winding
  • Year of Manufacture: Pre-1920
  • Closure: Open Face
  • Display: Digital

RARE ANTIQUE VICTORIAN 18CT GOLD ENGLISH DIGITAL JUMP HOUR POCKET WATCH, c1885

RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER’S DAY

RARE-ANTIQUE-COOKBOOK-Cookery-Vintage-1880-Victorian-Recipes-Parloa-MOTHER-S-DAY-01-gf RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER'S DAY
RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER'S DAY
RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER'S DAY
RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER'S DAY
RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER'S DAY
RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER'S DAY
RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER'S DAY

RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER'S DAY
Note: Many of my clients are expert chefs and food service professionals, homemakers, and aspiring Chopped Champions seeking detailed information about their preferred fields of cuisine. For their convenience I include the following details directly from this book. In this Book (Partial Only, See Full Contents Below): Maria Parloa Miss Parloa Cookbook Antique Cookbook Cook Cooking Vintage Cookery Chef Cuisine Culinary Food Recipe Book Recipes Plain Cooking Kitchen Guide Instructions Baking Roasting Broiling Boiling Soup Tomato Soup Chowder Fish Seafood Poultry Game Chicken Turkey Game Meats Beef Steak Pork Veal Mutton Ham Curry Gravy Sauces Vegetables Salads Pickles Pickling Eggs Omelets Ketchup Forcemeat Bread Rolls Biscuits Buns Rice Breakfast Lunch Dinner Cakes Pies Muffins Pastry Puddings Desserts Sweet Dishes Puffs Tartlets Preserves Preserving Jelly Jellies Jam Milk Butter Cheese. MISS PARLOAS NEW COOK BOOK, A Guide to Marketing and Cooking. By Maria Parloa, Principal of the School of Cooking in Boston. Published in 1880 by Estes and Lauriat, Boston. 7.5 x 5.5 decorated cloth hardcover. Condition: GOOD ANTIQUE CONDITION. Nice exterior as shown in photo. Text is clean and complete. No torn, loose or missing pages. Beautiful example of this 139-year-old cookbook. This is an antique cookbook written by Maria Parloa and published in the year 1880. It contains hundreds of recipes by Miss Parloa herself. She is said to have been one of the first people to advocate the teaching of home economics in the nations schools. Miss Parloa wrote seven books, as well as numerous articles, pamphlets and bulletins. She was also a frequent contributor to Good Housekeeping and Ladies Home Journal. In October of 1877 Maria Parloa opened Miss Parloas School of Cookery at 174 Tremont Street in Boston, in the former studio of famous American painter William M. A writer of the period described Miss Parloas lecture room as. A spacious, inviting apartment, as far different from the ordinary schoolroom as anybody can imagine. Half of the room, intended for the audience, contained tiers of low platforms, neatly carpeted, on which were ranged fifty or more comfortable chairs; the other half was carpeted with oil-cloth, and in this part stood a large stove and several tables. Near by were well-stocked china closets and a refrigerator room. A blue and white tiling, covering the wall space around the stove and above some of the tables; half-a-dozen photographic views of the mountain scenes familiar to Miss Parloa; a few other pictures, of a bright character; and best of all, a mass of plants and vines, partly filling an immense window through which sunlight streamed. These were some of the things that made the place so cherry as to convince all comers that the study of cookery was to be made a real pleasure. Miss Parloa continued her School of Cookery at Boston until the summer of 1882, when she relocated the school to New York City. In the Preface, the publishers write. In this book an endeavor has been made to again supply what is desired: to have the directions and descriptions clear, complete and concise Of the hundreds of recipes in the volume only a few were not prepared especially for it, and nearly all of these were taken by the author from her other books. Many in the chapters on Preserving and Pickling were contributed by Mrs. Daniell of Dedham, Mass. Whose understanding of the lines of cookery mentioned is thorough. While each subject has received the attention it seemed to deserve, Soups, Salads, Entrees and Dessert have been treated at unusual length, because with a good acquaintance with the first three, one can set a table more healthfully, economically and elegantly than with meats or fish served in the common ways; and the light desserts could well take the place of the pies and heavy puddings of which many people are so fond. To give you a better idea of this antique cookbooks ingredients, I have personally prepared a summary of the many chapters, including a rundown of the various recipes featured in each. I hope youll take a moment to have a look. CHAPTER TWO GROCERIES: Flour Graham Indian Meal Rye Meal Oat Meal Cracked Wheat Hominy Sugar Spice English Currants Raisins Soda, Cream of Tartar, Baking Powder To Be Always Kept on Hand. CHAPTER THREE CARE OF FOOD. CHAPTER FOUR KITCHEN FURNISHING. CHAPTER FIVE SOUPS: Remarks on Soup Stock How to Make Mixed Stock How to Make Stock for Clear Soups How to Make Mixed Stock Consomme Bouillon How to Make White Stock How to Make Consomme a la Royale How to Make Cheese Soup How to Make Thick Vegetable Soup How to Make Mulligatawney Soup How to Make Mulligatawney Soup No. 2 How to Make Green Turtle Soup How to Make Black Bean Soup How to Make Scotch Broth How to Make Meg Merilies Soup How to Make Okra Soup How to Make Okra Soup No. 2 How to Make Grouse Soup How to Make Spring Soup How to Make Spring and Summer Soup without Stock How to Make Giblet Soup How to Make Potage a la Reine How to Make Tomato Soup How to Make Mock Bisque Soup How to Make Onion Soup How to Make Potato Soup How to Make Asparagus Soup How to Make Pumpkin Soup How to Make Cream of Celery Soup How to Make Tapioca Cream Soup How to Make Cream of Rice Soup How to Make Cream of Barley Soup How to Make Yacht Oyster Soup How to Make Lobster Soup with Milk How to Make Lobster Soup with Stock How to Make Philadelphia Clam Soup How to Make Fish Chowder How to Make Corn Chowder How to Make Corn Soup How to Make Glaze How to Make French Paste for Soups How to Make Egg Balls How to Make Fried Bread for Soups. CHAPTER SIX FISH: A General Chapter on Fish Boiled Fish How to Make Court Bouillon How to Make Boiled Cod with Lobster Sauce How to Make Boiled Haddock with Lobster Sauce How to Make Cold Boiled Fish a la Vinaigrette Baked Fish Broiled Fish How to Broil Halibut Broiled Halibur with Maitre dHotel Butter Stewed Fish Fried Fish Salt Fish Souffle Cusk a la Crème Escaloped Fish How to Make Turbot a la Crème Matelote of Codfish Smelts a la Tartare Smelts as a Garnish Neetmok Fish Au Gratin Eels a la Tartare Stewed Eels Oysters Oysters on the Half Shell Oysters on a Block of Ice Roasted Oysters on Toast Oysters Panned in their own Liquor Oysters Panned in the Shell Oyster Saute Oysters Roasted in the Shell Little Pigs in Blankets Fricaseed Oysters Creamed Oysters Croustade of Oysters Escaloped Oysters Escaloped Oysters No. 2 Oysters Served in Escaloped Shells Oyster Chartreuse How to Pickle Oysters Lobster How to Open a Lobster Lobster Broiled in the Shell Broiled Lobster Breaded Lobster Stewed Lobster Curry of Lobster Devilled Lobster in the Shell Escaloped Lobster Lobster Cutlets Canned Lobster Other Shell-Fish Stewed Terrapins Soft Shell Crabs. CHAPTER SEVEN MEATS: Boiling Leg of Mutton Lamb Boiled Ham Salt Tongue Fresh Tongue Corned Beef Roasting Roasting in the Oven Rolled Rib Roast Roast Beef with Yorkshire Pudding Fillet of Veal, roasted Roast Ham Broiling Mutton Chops Beef Steak Miscellaneous Modes Braised Beef Fricandeau of Veal Leg of Lamb a la Francaise Braised Breast of Lamb Beef Stew Irish Stew Toad in the Hole Scotch Roll. CHAPTER EIGHT POULTRY AND GAME: How to Clean and Truss Poultry Fowl and Pork Boiled Fowl with Macaroni Boiled Turkey with Celery Boiled Turkey Roast Turkey Roast Turkey with Chestnut Stuffing and Sauce Boned Turkey Roast Goose Roast Duck Roast Chicken Chicken a la Matelote Chicken a la Reine Chicken a la Tartare Broiled Chicken Chicken Stew with Dumplings Larded Grouse Larded Partridges Larded Quail Broiled Quail Broiled Pigeons Broiled Small Birds Small Birds, Roasted Potted Pigeons Pigeons in Jelly Roast Rabbit Curry of Rabbit Saddle of Venison Roast Leg of Venison. CHAPTER NINE ENTREES: Fillet of Beef, Larded Fillet of Beef a la Hollandaise Fillet of Beef in Jelly Fillet of Beef a lAllemand Alamode Beef Macaronied Beef Cannelon of Beef Cannelon of Beef No. 2 Beef Roulette Beef Olives Veal Olives Fricandelles of Veal Braised Tongue Fillets of Tongue Escaloped Tongue Tongue in Jelly Lambs Tongues in Jelly Lambs Tongues, Stewed Stewed Ox Tails Ox Tails a la Tartare Haricot of Ox Tails Ragout of Mutton Ragout of Veal Chicken Pie Pasties of Game and Poultry Cold Game Pie Pates de Foie Gras Chartreuse of Chicken Chartreuse of Vegetables and Game Chartreuse of Chicken and Macaroni Galatine of Turkey Galatine of Veal Chicken in Jelly Chicken Chaud Froid How to Remove a Fillet from a Fowl or Bird Chicken Fillets, Larded and Breaded Chicken Fillets, Braised Chicken Fillets, Saute Chicken Curry Veal Curry Chicken Quenelles Chicken Quenelles, Stuffed Chicken Quenelles, Breaded Veal Quenelles Chicken Pillau Chicken Souffle Fried Chicken Blanquette of Chicken Blanquette of Veal and Ham Salmis of Game Game Cutlets a la Royale Cutlets a la Duchesse Cutlets served in Papillotes Veal Cutlets with White Sauce Mutton Cutlets, Crumbed Mutton Cutlets, Breaded Stewed Steak with Oysters Rice Borders Potato Border How to Make a Croustade How to Make Cheese Souffle Rissoles Fritter Batter Fritter Batter No. 2 Chicken Fritters Apple Fritters Fruit Fritters Oyster Fritters Clam Fritters Cream Fritters Potato Fritters Croquettes Royal Croquettes Royal Croquettes No. 2 Oyster Croquettes Lobster Croquettes Salmon Croquettes Shad Roe Croquettes Rice and Meat Croquettes Rice Croquettes Potato Croquettes Chicken Croquettes Other Croquettes Large Vol-au-Vent Vol-au-Vent of Chicken Vol-au-Vent of Sweetbreads Vol-au-Vent of Salmon Vol-au-Vent of Oysters Vol-au-Vent of Lobster Patties How to Make Chicken Patties Veal Patties Lobster Patties Oyster Patties Crust Patties Sweetbreads How to Clean Sweetbreads Sweetbreads Larded and Baked How to Make Sweetbread Saute How to Make Broiled Sweetbreads How to Make Breaded Sweetbreadsd How to Make Sweetbread in Cases Pancakes. CHAPTER TEN SALADS: Mayonnaise Dressing Salad Dressing Made at the Table Cream Salad Dressing Red Mayonnaise Dressing Green Mayonnaise Dressing Aspic Mayonnaise Dressing Boiled Salad Dressing Sour Cream Salad Dressing Sardine Dressing Salad Dressing without Oil Salad Dressing with Butter Bacon Salad Dressing French Salad Dressing Chicken Salad Lobster Salad Salmon Salad Oyster Salad How to Make Sardine Salad How to Make Shad Roe Salad Salads of Fish Polish Salad Beef Salad Meat and Potato Salad How to Make Bouquet Salad Cauliflower Salad Asparagus Salad Asparagus and Salmon Salad Cucumber Salad Tomato Salad Cabbage Salad Hot Cabbage Salad Vegetable Salad Red Vegetable Salad How to Make Potato Salad Potato Salad No. 2 Cooked Vegetables in Salad Dressed Celery Lettuce Salad. CHAPTER ELEVEN MEAT AND FISH SAUCES: How to Make Brown Sauce How to Make White Sauce White Sauce No. 2 White Sauce No. 3 White Sauce No. 4 Bechamel Sauce How to Make Cream Bechamel Sauce Allemande Sauce Cream Sauce Cream Sauce No. 2 Polish Sauce Robert Sauce Supreme Sauce Olive Sauce How to Make Flemish Sauce Chestnut Sauce Celery Sauce Brown Mushroom Sauce Brown Mushroom Sauce No. 2 White Mushroom Sauce Beurre Noir Maitre DHotel Butter Maitre DHotel Hollandaise Sauce Lobster Sauce Butter Sauce White Oyster Sauce Brown Oyster Sauce Shrimp Sauce Anchovy Sauce Egg Sauce Fine Herbs Sauce Caper Sauce Mustard Sauce Curry Sauce Vinaigrette Sauce Piquant Sauce Tomato Sauce Tartare Sauce Champagne Sauce Port Wine Sauce for Game Currant Jelly Sauce Bread Sauce for Game. CHAPTER TWELVE FORCE-MEAT AND GARNISHES: Force Meat for Game Ham Force-Meat How to Make Veal Force-Meat How to Make Chicken Force-Meat Fish Force-Meat Jelly Border Marinade for Fish Cold Marinade How to Get Onion Juice How to Make Spinach Green Points of Lemon How to Make a Bouquet of Sweet Herbs. CHAPTER THIRTEEN VEGETABLES: Potatoes Boiled Potatoes Mashed Potatoes Puree of Potato Potato Puffs Riced Potato Potato a la Royale Potatoes a lItalienne Thin Fried Potatoes French Fried Potatoes Potatoes a la Parisienne How to Make Potato Balls Fried in Butter Potatoes Baked with Roast Beef Broiled Potatoes Lyonnaise Potatoes Duchess Potatoes Housekeepers Potatoes Potatoes a la Maitre dHotel Stewed Potatoes Creamed Potatoes Escaloped Potatoes Potato Souffle Sweet Potatoes French Fried Sweet Potatoes Plain Boiled Macaroni Macaroni in Gravy Macaroni with Cream Sauce Macaroni with Tomato Sauce Macaroni with Cheese Macaroni a lItalienne Stuffed Tomatoes Stuffed Tomatoes No. 2 How to Make Escaloped Parsnip Asparagus with Cream How to Make Green Peas a la Francais Minced Cabbage Minced Spinach Cauliflower with Cream Sauce How to Make Escaloped Cauliflower Stewed Celery with Cream Sauce Celery Stewed in Stock Stewed Okra Okra Stewed with Tomatoes Escaloped Okra and Tomatoes Fried Egg Plant Boiled Rice Corn Oysters How to Make New Bedford Corn Pudding Pickled Beets Baked Beans. CHAPTER FOURTEEN PIES AND PUDDINGS: Puff Paste Chopped Paste French Paste for Raised Pies How to Make a Pie Mince Pie Meat Squash Pies Sweet Potato Pies Lemon Pie Orange Pies How to Make Chocolate Pies Hot Puddings Custard Souffle How to Make Cabinet Pudding English Plum Pudding Rachel Plum Pudding Chocolate Pudding Chocolate Roll Pudding Ground Rice Pudding Rice Pudding How to Make German Puffs How to Make Down East Pudding Amber Pudding Fig Pudding Date Pudding Apple Tapioca Pudding Baked Apple Pudding How to Make Dutch Apple Pudding Apple Souffle Apple and Rice Pudding Eves Pudding Batter and Fruit Pudding Amherst Pudding How to Make Swiss Pudding How to Make Delicate Indian Pudding How to Make Indian and Apple Pudding Cold Puddings Royal Pudding Cold Tapioca Pudding How to Make Danish Pudding How to Make Black Pudding Almond Pudding Jenny Lind Pudding Peach Meringue Pudding Apple Meringue Pudding Frozen Cabinet Pudding Frozen Cabinet Pudding No. 2 Peach Pudding Orange Pudding Orange Pudding No. 2 How to Make Royal Diplomatic Pudding Orange Diplomatic Pudding Lemon Diplomatic Pudding Birds Nest Pudding Quince Iced Pudding How to Make Princess Pudding How to Make Apple Porcupine Sauces Rich Wine Sauce How to Make Creamy Sauce Foaming Sauce German Sauce German Sauce No. 2 How to Make Lemon Sauce How to make Cream Sauce Vanilla Sauce Molasses Sauce Caramel Sauce Quince Sauce Apricot Sauce. CHAPTER FIFTEEN DESSERT: Blanc-Mange made with Sea Moss Farina Blanc-Mange made with Gelatin Blanc-Mange made with Isinglass Chocolate Blanc-Mange Cream a la Versailles Royal Cream Lemon Sponge Orange Sponge Peach Sponge How to Make Strawberry Sponge Pineapple Sponge Strawberry Bavarian Cream Orange Bavarian Cream Peach Bavarian Cream Pineapple Bavarian Cream Almond Bavarian Cream Chocolate Bavarian Cream Coffee Bavarian Cream Directions for Freezing How to Make Vanilla Ice Cream Vanilla Ice Cream No. 2 Lemon Ice Cream Lemon Ice Cream No. 2 Orange Ice Cream Pineapple Ice Cream Pineapple Ice Cream No. 2 How to Make Strawberry Ice Cream Strawberry Ice Cream a la Surprise Raspberry Ice Cream Apricot Ice Cream Peach Ice Cream Banana Ice Cream Chocolate Ice Cream Brown Bread Ice Cream How to Make Macaroon Ice Cream Dohertys Description Coffee Ice Cream Caramel Ice Cream Almond Ice Cream Almond Ice Cream No. 2 Pistachio Ice Cream Walnut Ice Cream Cocoanut Ice Cream Fig Ice Cream Glace Meringue Bombe Glacee Frozen Pudding Nesselrode Pudding How to Make Lemon Sherbet Lemon Sherbet No. 2 Orange Sherbet Pineapple Sherbet Pineapple Sherbet No. 2 Strawberry Sherbet Strawberry Sherbet No. 2 Raspberry Sherbet Raspberry Sherbet No. 2 Currant Sherbet Currant Sherbet No. 2 Frozen Strawberries Frozen Peaches Frozen Apricots Biscuit Glace Biscuit Glace No. W How to Make Chocolate Souffle Orange Souffle Surprise Souffle Omelet Souffle a la Crème Omelet Souffle a la Poele Charlotte Russe Charlotte Russe No. 2 Apple Charlotte Calfs Foot Jelly Wine Jelly Cider Jelly Lemon Jelly Orange Jelly Currant Jelly Strawberry Jelly Pineapple Jelly Coffee Jelly Soft Custard Soft Caramel Custard Chocolate Whips Kisses How to Make Cream Meringue Kiss Wafers Brier Hill Dessert Richmond Maids of Honor Fanchonettes Fruit Glace Gateau Saint Honore. CHAPTER SIXTEEN CAKE: How to Make Rice Cake How to Make Silver Cake How to Make Gold Cake How to Make Angel Cake Sunshine Cake Demon Cake Ames Cake Black Cake White Fruit Cake Wedding Cake Ladys Cake Queens Cake How to Make Composition Cake Ribbon Cake Regatta Cake Nut Cake Snow Flake Cake Federal Cake Sponge Rusks Taylor Cake Loaf Cake Chocolate Cake Chocolate Cake No. 2 Orange Cake Railroad Cake Hot Water Sponge Cake Sponge Cake No. 2 Viennois Cake Dominos Lady-Fingers Sponge Drops Sponge Cake for Charlotte Russe Jelly Roll Molasses Pound Cake Soft Gingerbread Hard Gingerbread How to Make Canada Gingerbread Fairy Gingerbread Shewsbury Cake Jumbles Seed Cakes Cookies Hermits Kneaded Plum Cake Eclairs Chocolate Éclairs Vanilla Eclairs Frosting How to Make Chocolate Icing Chocolate Icing No. 2 Caramel Frosting Golden Frosting Marking Cakes in Gold. CHAPTER SEVENTEEN PRESERVING: How to Preserve Strawberries Raspberries Cherries Currants Pineapple Grated Pineapple Blackberries Whortleberries Crab-Apples Pears Peaches Brandied Peaches Plums Damsons Quinces Sour Oranges Grapes Apple Ginger Raspberry or Strawberry Jam Orange Marmalade Quince Marmalade Currant Jelly Barberry Jelly Grape Jelly Cider Apple Jelly Crab-Apple Jelly Other Jellies. CHAPTER EIGHTEEN PICKLES AND KETCHUPS: Pickled Blueberries Peaches, Pears and Sweet Apples Sweet Tomato Pickle Spiced Currants Pickled Cucumbers Pickled Cucumbers No. 2 Stuffed Peppers Mangoes Chopped Pickle Pickled Tomato Pickled Cauliflowers Tomato Ketchup Tomato Ketchup No. CHAPTER NINETEEN POTTING: How to Pot Beef How to Pot Chicken How to Pot Tongue How to Pot Ham Potting Marble Veal Potting Fish How to Pot Lobster How to Pot Mackerel Potting Smelts. CHAPTER TWENTY BREAKFAST AND TEA: How to Make Meat Hash How to Make Vegetable Hash Breaded Sausages Meat Fritters Lyonnaise Tripe Meat and Potato Sandwiches Minced Veal and Eggs Mutton, Rechauffe Chicken in Jelly Chicken Cutlets Broiled Liver Liver Fried in Crumbs Liver in Bacon Liver Saute Liver Saute with Piquant Sauce Curry of Liver Chicken Livers, Saute Chicken Livers and Bacon Chicken Livers in Papillotes Stewed Kidneys Kidneys Saute Kidneys a la Maitre dHotel Neetmok tea Ham and Eggs on Toast Ham Croquettes How to Make Canapees Welsh Rare-bit Welsh Rare-bit No. 2 Corn Pie Hominy Oatmeal Strawberry Short-Cake Sweet Strawberry Short-Cake Muffins and Cakes English Muffins Muffins No. 2 Raised Muffins Graham Muffins Raised Graham Muffins Corn Muffins Fried Indian Muffins Corn Cake Corn Cake No. 2 Raised Corn Cake Gems How to Make Hominy Drop-Cakes Squash Biscuit Sally Lunn Snow Pancakes Waffles Waffles No. 2 Raised Waffles Indian Waffles Flannel Cakes Graham Griddle Cakes Squash Griddle Cakes Indian Griddle Cakes Hominy Griddle Cakes Eggs Omelets Plain Omelet Quaker Omelet Cheese Omelet Ham Omelet Chicken Omelet Jelly Omelet Savory Omelet Fish Omelet Corn Omelet Baked Omelet Dropped Eggs Scrambled Eggs Poached Eggs Soft-boiled Eggs Soft Boiled Eggs No. 2 Hard Boiled Eggs Spanish Eggs Eggs Sur Le Plat Creamed Eggs Stuffed Eggs Scotch Egg Eggs Brouille. CHAPTER TWENTY-ONE ECONOMICAL DISHES: Calfs Liver, Braised How to Make Beef Stew Cold Meat with Puree of Potato Shepherds Pie Shepherds Pie No. 2 Escaloped Meat Curry of Cold Meat Barley Stew Dumplings. CHAPTER TWENTY-TWO BREAD: Yeast Yeast Bread No. 1 Yeast Bread No. 2 Bread Made with Dried Yeast Sticks Graham Bread Togus Bread Brown Bread. CHAPTER TWENTY-THREE DRINKS: How to Make Cocoa Shells Chocolate Coffee Boiled Coffee Filtered Coffee Vienna Coffee Café au Lait Steamed Coffee Tea Lemonade. CHAPTER TWENTY-FOUR HOW: To Blanch Almonds To Corn Beef To Scrape Chocolate To Use the Salamander To Clean English Currants To Remove Jellies and Creams from Moulds To Whip Cream To Boil Sugar To Make and Use a Pastry Bag To Make Paper Cases To Lard To Stew To Braise To Fry To Serve. CHAPTER TWENTY-FIVE BILLS OF FARE. REMEMBER FOLKS, THIS IS AN 1880 ORIGINAL. THIS BOOK IS 139 YEARS OLD!! Please be sure to add me to your List of Favorite Sellers. Don’t miss out on any of my latest listings. NEETMOK BOOKS IS A REGISTERED MEMBER OF EBAYS VERO PROGRAM. When you prepare your listings you generally should use only material text, photographs, etc. And trademarks/names that you created or own yourself or licensed from the owners. Item description text; lists of contents, lists of illustrations/photos; scanned images, etc. UNAUTHORIZED USE OF ITEM DESCRIPTION TEXT INCLUDING SUMMARIES OF CONTENTS, ILLUSTRATIONS, ETC. PHOTOS OR OTHER PROPRIETARY INTELLECTUAL PROPERTY IS STRICTLY PROHIBITED AND WILL BE REPORTED TO EBAYS VERO DEPARTMENT FOR IMMEDIATE ACTION. The item “RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER’S DAY” is in sale since Monday, March 25, 2019. This item is in the category “Books\Antiquarian & Collectible”. The seller is “neetmok” and is located in South Salem, New York. This item can be shipped to United States, Canada, United Kingdom, Denmark, Romania, Slovakia, Bulgaria, Czech republic, Finland, Hungary, Latvia, Lithuania, Malta, Estonia, Australia, Greece, Portugal, Cyprus, Slovenia, Japan, Sweden, South Korea, Indonesia, Taiwan, South africa, Belgium, France, Hong Kong, Ireland, Netherlands, Poland, Spain, Italy, Germany, Austria, Bahamas, Israel, Mexico, New Zealand, Philippines, Singapore, Norway, Saudi arabia, Ukraine, United arab emirates, Qatar, Kuwait, Bahrain, Croatia, Malaysia, Brazil, Chile, Colombia, Costa rica, Dominican republic, Panama, Trinidad and tobago, Guatemala, El salvador, Honduras, Jamaica, Antigua and barbuda, Aruba, Belize, Dominica, Grenada, Saint kitts and nevis, Saint lucia, Montserrat, Turks and caicos islands, Barbados, Bangladesh, Bermuda, Brunei darussalam, Bolivia, Ecuador, Egypt, French guiana, Guernsey, Gibraltar, Guadeloupe, Iceland, Jersey, Jordan, Cambodia, Cayman islands, Liechtenstein, Sri lanka, Luxembourg, Monaco, Macao, Martinique, Maldives, Nicaragua, Oman, Peru, Pakistan, Paraguay, Reunion, Viet nam, Uruguay, Thailand, Switzerland, Russian federation.
  • Year Printed: 1880
  • Country/Region of Manufacture: United States
  • Topic: American (US)
  • Binding: Hardcover
  • Region: North America
  • Author: Maria Parloa
  • Subject: Cooking
  • Original/Facsimile: Original
  • Language: English
  • Publisher: Estes Lauriat
  • Place of Publication: Boston
  • Special Attributes: Illustrated

RARE ANTIQUE COOKBOOK Cookery Vintage 1880 Victorian Recipes Parloa MOTHER'S DAY

Rare Antique 1800’s 10pc Set S Fielding & Co English Wash Basin Set Victorian

Rare-Antique-1800-s-10pc-Set-S-Fielding-Co-English-Wash-Basin-Set-Victorian-01-eges Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian

Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian
HERE IS A WONDERFUL ANTIQUE 1800’S 10 PIECE VICTORIAN WASH BASIN SET BY SF&Co / SIMON FIELDING & CO. HAND PAINTED WITH LOVELY GREEN LILY PADS, PINK & BLUE IRIS FLOWERS & GREAN LEAVES SURROUNDING. EACH PIECE, EMBOSSED RAISED DESIGNS & GOLD GILT; MARKED ON THE UNDERSIDES WITH THE CROWN. BACKSTAMP “SF&Co SUEZ (PATTERN NAME) ENGLAND” WHICH DATES THIS LOVELY SET FROM 1880 – 1913. SET INCLUDES: 1 WASH BASIN SET : PITCHER = 12 1/2 TALL x APPROX. 8 1/2″ BODY x 10″ SPOUT TO HANDLE. LARGE BOWL = 5 1/2″ TALL & 16 7/8″ x 15″ WIDE; 2 HANDLED CHAMBER POTS = EACH ARE 6 1/8″ TALL 9 1/4. ROUND TOP DIAMETER x APPROX. 11 1/4 WIDE; LARGE SLOP BUCKET LIDDED INSERT & WOODEN HANDLE =. 10 7/8″ TALL OR 16″ WITH HANDLE 13″ WIDE WITH HANDLES 10″ OPENING DIAMETER; COVERED SOAP DISH. WITH RETICULATED INSERT = 3 3/4″ TALL x 5 1/4″ WIDE; VANITY VASE / LIQUID DISH = 6 1/4″ TALL x 4 1/2″ BODY. DOES HAVE ANTIQUE CRAZING IN GLAZE. OTHERWISE SET IS IN REMARKABLE CONDITION, RARE & WOULD MAKE A LOVELY ADDITION TO ANY COLLECTION. PLEASE SEE & ENLARGE ALL PHOTO’S FOR FURTHER. DETAILS & CONDITION BEFORE PURCHASING!!! ANY QUESTIONS, PLEASE ASK & BE SURE TO CHECK OUT MY. OTHER TREASURES IN MY STORE! THANK-YOU FOR VIEWING & HAVE A WONDERFUL DAY :. The item “RARE ANTIQUE 1800’S 10PC SET S FIELDING & CO ENGLISH WASH BASIN SET VICTORIAN” is in sale since Sunday, July 24, 2016. This item is in the category “Pottery & Glass\Pottery & China\Art Pottery\Other British Pottery”. The seller is “seasonelia” and is located in Sandown, New Hampshire. This item can be shipped to United States.
  • Main Color: Off White ~ Pink ~ Blue ~ Green ~ Gold ~ Cream
  • Maker: SF&CO. Simon Fielding & Company ~ S. Fielding & Co
  • Item: Wash Basin Toiletry Bedroom Set ~ 10 Pieces ~
  • Age: 1800’s Antique 1880 – 1913 Victorian Era ~ Old
  • Material: Stoneware ~ Art Pottery ~ Porcelain Ceramic
  • Origin: England ~ English ~ British ~
  • Style: Floral ~ Lily Pads ~ Iris Flowers & Leaves
  • Other: RARE Collectible ~ Museum Quality ~ Decor
  • Other 2: Christmas Gift ~ Collectors item ~ Water Washing
  • Specifics: Gold Gilded ~ Embossed Raised Designs
  • Items: Chamber Pot ~ Slop Bucket ~ Pitcher & Bowl ~ Vase
  • Items 2: Vanity Soap Dish Reticulated ~ Waste Pail Crock
  • Other 3: Bedroom Set ~ Toiletry ~ Trinket Dish ~ Hand Paint

Rare Antique 1800's 10pc Set S Fielding & Co English Wash Basin Set Victorian