Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See

Rare-Solid-English-Oak-Radiator-Cover-Faux-Book-Bookcase-Very-Rare-Find-Must-See-01-fydu Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See

Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See
A very good looking and well made piece, designed to cover a radiator however it can be used to conceal anything you want inside that fits. As you can see its on wheels so moves easily. A fantastic addition to a library or study. The piece has been cleaned waxed and polished and is in pretty much perfect order throughout. Width:- 95.5cm at the widest point, 76cm at the narrowest by the feet holding the wheels. Please note all measurements are taken at the widest point, if you would like any additional or specific measurements please ask. This item is available for collection from our Wimbledon warehouses SW19-3BE, we can have it delivered nationwide to include Scotland Wales and Ireland. 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 always require help on the larger items to unload, the price you will be quoted will always be based on this assumption, if this is not possible please let us know as it will affect the price to send a two man team. The item “RARE SOLID ENGLISH OAK RADIATOR COVER FAUX BOOK BOOKCASE VERY RARE FIND MUST SEE” is in sale since Saturday, September 28, 2019. This item is in the category “Antiques\Antique Furniture\Bookcases\20th Century”. The seller is “wimbledon-furniture-01″ and is located in London Wimbledon. This item can be shipped worldwide.
  • Style: Adams
  • Material: Oak
  • Original/Reproduction: Original
  • Type: Library Bookcase

Rare Solid English Oak Radiator Cover Faux Book Bookcase Very Rare Find Must See

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Rare 1870 Antique Cookbook Victorian Vintage Cookery Confectionery Pastry

Rare-1870-Antique-Cookbook-Victorian-Vintage-Cookery-Confectionery-Pastry-01-tdq Rare 1870 Antique Cookbook Victorian Vintage Cookery Confectionery Pastry

Rare 1870 Antique Cookbook Victorian Vintage Cookery Confectionery Pastry
Original 1870 first edition. Very Good plus condition. Book measures 8″ x 5″ and contains 395 pages. Original brown decorated cloth, very good plus. No writing, no bookplates. Two hundred of the most valuable and popular receipts know for domestic purposes. The whole forming a history of domestic knowledge and useful economy. Very Scarce in this nice condition. COMMON SENSE IN THE KITCHEN; Being a Complete Treatise on the Art of Cooking Every Variety of Food in Common Use in a Palatable and Digestible Manner at a Reasonable Cost. To Which Is Added A Chapter on the Art of Carving, and Two Hundred of the Most Valuable and Popular Receipts Known for Domestic Purposes. Published by Hurst & Co. Book measures 8″ x 5″ and contains 395 pages plus index. CHAPTER ONE SOUPS AND BROTHS. Vermicelli Soup White Vermicelli Soup A-la-Reine Soup Cressy Soup Transparent Soup Almond Soup Sante or Gravy Soup Ox Cheek Soup Macaroni Soup Calfs Head Soup Peas Soup White Peas Soup Green Peas Soup Onion Soup Milk Soup Milk with Onions Soup Rice Soup Rice Soup or Potage du Ris Scotch Barley Broth Lorraine Soup Maigre Soup Giblet Soup Hodge Podge Soup Cow Heel Soup White Soup Gravy Soup Spring Soup Hare Soup Partridge Soup Cray Fish Soup Eel Soup Oyster Soup Mutton Broth Beef Broth Beef Drink To keep Beef Broth Veal Broth Chicken Broth Spring Broth To keep Plum Porridge Mock Turtle Soup Portable Soup Clam Soup Tomato Soup Oxtail Soup. CHAPTER TWO BOILING IN GENERAL. BUTCHERS MEAT : How to dress a calfs head, one half boiled, the other baked Grass lamb A ham Another way of boiling a ham Ham a la braise Tongues Neats Tongue, with parsley Lambs head Or you may dress it thus Leg of lamb boiled, and loin fried A haunch or neck of venison Pickled pork. BOILING POULTRY : Turkeys Chickens Fowls Rabbits or Ducks Pigeons Geese Partridges. BOILING FISH : Turbot Another way to dress a Turbot Turbot en Maigre Salmon To dress a whole salmon for a large company Cods head Whole cod Salt cod Cod Sounds Soles Trout Pike Carp Mullets Mackerel Mackerel a-la-Bourgeois Herrings Flounders, Plaice and Dabs Perch Eels Sturgeon Turtles Court Bouillon for all kinds of fresh fish. CHAPTER THREE ROASTING IN GENERAL. BUTCHERS MEAT : Beef Mutton and Lamb Haunch of Mutton dressed like venison A fore-quarter of house lamb Tongues or udders Veal Pork Sucking pigs Calfs head Ham or gammon of bacon. ROASTING POULTRY : Turkeys Chickens Fowls Green Geese A Stubble Goose Ducks Pigeons Larks Rabbits. ROASTING GAME : Pheasants and Partridges Woodcocks or Snipes Hares Venison. ROASTING FISH : To roast Sturgeon Roasted en Gras Lobsters. BUTCHERS MEAT : Rump of Beef a la Braise Calfs head Pigs A Bullocks or Calfs Heart. BAKING FISH : Cods Head Salmon Carp Eels and Lamprey Herrings Turbot Pike, with forcemeat Mackerel. BUTCHERS MEAT AND POULTRY : Beef Steaks Mutton Steaks Pork Chops Ox Palates Chickens Pigeons. BROILING FISH : Fresh salmon Dried salmon Cod Crimped Cod Cod Sounds Trout Mackerel Mackerel a la Maitre dHotel Haddocks and Whitings Eels Eels pitch-cocked Herrings. BUTCHERS MEAT : Venison Veal Cutlets Neck or Loin of Lamb Sweetbreads Calfs Brain Beef Steaks Ox Tongues Ox Feet or Cow Heel Tripe Chickens Artichoke Bottoms Celery Potatoes. FRYING FISH : Turbot Carp Tench Soles Smelts Eels Lampreys Mullets Herrings Oysters. BUTCHERS MEAT : Fillet of Veal Breast of Veal Knuckle of Veal Neck of Veal Calfs Head Calfs Liver Rump of Beef Beef Steaks Beef Gobbets Neats Tongues To Dress Ox Palates Ox Palates Forced How to marinade ox palates. STEWING POULTRY : Turkey en pain Fowls Chickens Goose giblets Ducks Duck with green peas Pigeons Pheasants Partridges Cucumbers Peas and Lettuce. STEWING FISH : Carp and Tench Barbel Small Barbel Trout Pike A Fricandeau of Pike Cod Soles, Plaice and Flounders Lampreys and Eels Prawns, Shrimps, and Crayfish Oysters Oysters scalloped Muscles. CHAPTER EIGHT HASHING AND MINCING. BUTCHERS MEAT : Calfs Head Veal Minced Mutton Hashed. HASHING POULTRY AND GAME : Turkeys Fowls Chickens Partridges or Woodcocks Wild ducks Hares Hare jugged Venison. BUTCHERS MEAT, POULTRY, &c : Neats Tongue Sweetbreads White Calfs Feet a la Carmagot Tripe Chickens Rabbits White Rabbits Brown. FRICASSEING FISH, &c : Cod Sounds Soles Eels Flounders Skate or Thornback Oysters Eggs Eggs with Onion and Mushrooms Mushrooms Skirrits Artichoke Bottoms. BUTCHERS MEAT Breast of Veal Neck of Veal Sweetbreads Brown Calfs Feet Pigs Feet and Ears A forequarter of house lamb Beef Mutton. RAGOOS OF POULTRY, VEGETABLES, &c A Goose Livers of Poultry Oysters Muscles Mushrooms Artichoke Bottoms Asparagus Cucumbers Cauliflowers French Beans Endive Cabbage Force Maigre Asparagus, forced in French rolls Peas Francois. CHAPTER 11 GRAVIES, CULLISES, AND OTHER SAUCES. Gravies A very rich gravy Brown Gravy Sauce Italian Sauce Piquante Sauce Piquante to serve cold A cullis for all sorts of Ragoos and rich sauces A family cullis A White Cullis A Cullis for Fish Ham Sauce Essence of Ham A sauce for Lamb Sauce for any kind of Roast Meat A White Sauce Sauce for most kinds of fish Sauce nonpareil Sauce a la Menehout Egg Sauce Bread Sauce Anchovy Sauce Shrimp Sauce Oyster Sauce To melt free Caper Sauce Shalot Sauce Lemon Sauce for boiled fowls Gooseberry Sauce Fennel Sauce Mint Sauce A relishing Sauce To crisp parsley Sauce for wild ducks, teal, &c Pontiff Sauce Aspic Sauce Forcemeat Balls Lemon Pickle. CHAPTER TWELVE MADE DISHES. BUTCHERS MEAT : Bombarded Veal Fricandeau of Veal Veal Olives Grenadines of Veal Veal Cutlets in Papilotes Porcupine of a Breast of Veal Fricandeau of Veal a la Bourgeois Calfs Head Surprise A Calfs Pluck Loin of Veal en Epigram Pillow of Veal Shoulder of Veal a la Piedmontoise Sweetbreads of Veal a la Dauphine Sweetbreads en Gordineere Sweetbreads a la daube Scotch Collops Beef Collops Beef a la daube Beef Tremblent Beef kidneys a la Bourgeoise Beef a la mode Beef a la Royal Beef olives Bouille Beef Sirloin of beef en epigram The inside of a sirloin of beef forced A round of beef forced Beef steaks rolled Beef rump en Matelotte Beef escarlot Tongue and udder forced Tripe a la Kilkenny Harrico of Mutton Shoulder of Mutton surprised To dress the umbles of deer Mutton kebobbed Leg of mutton a la haut Gout Leg of Mutton roasted with oysters Shoulder of mutton en epigram Sheeps rumps and kidneys Mutton rumps a la braise Mutton chops in disguise A shoulder of mutton called Hen and Chickens A quarter of lamb forced Lambs bits Lamb a la béchamel Lamb chops en casarole Barbecued Pig A pig au pere duillet A pig matelote Sheeps trotters en gratten. MADE DISHES OF POULTRY, &c : Turkey a la daube Turkey in a hurry Fowls a la braise Fowls forced Fowls marinaded Chickens chiringrate Chickens a la braise Chickens in savoury jelly Chickens and tongues Pullets a la Sainte Menehoute Ducks a la braise Ducks a la mode Ducks a la Francoise A goose a la mode A goose marinaded Pigeons compote French pupton of Pigeons Pigeons a la braise Pigeons au Poise Fricandeau of Pigeons Pigeons a la daube Pigeons a la Soussel Pigeons in a hole Jugged pigeons Partridges a la braise Pheasants a la braise Snipes or woodcocks in surtout Snipes with purslain leaves Larks a la Francoise Florendine hares Florendine rabbits Jugged hare Rabbits surprised Rabbits en casserole Macaroni Amulets Amulets of asparagus Oyster loaves Mushroom loaves Eggs in surtout Eggs and broccoli Spinach and eggs To make Ramekins. CHAPTER THIRTEEN VEGETABLES AND ROOTS. Asparagus Artichokes Broccoli Cauliflowers Green peas Winter Squash Green Corn Succotash Spinach Cabbages Turnips Carrots Parsnips Potatoes Potatoes scalloped Hops. BOILED PUDDINGS : Bread Pudding Batter pudding Custard pudding Quaking Pudding Sago Pudding Marrow Pudding Biscuit Pudding Almond Pudding Tansey Pudding Herb Pudding Spinach Pudding Cream Pudding Hunting Pudding Steak Pudding Calfs Foot Pudding Prune Pudding Plum Pudding Hasty Pudding Oatmeal Pudding Suet Pudding Veal Suet Pudding Cabbage Pudding A Spoonful Pudding White Puddings in skins Apple Pudding Apple Dumplings Suet Dumplings Raspberry Dumplings Yeast Dumplings Norfolk Dumplings Potatoe Pudding Black Puddings. BAKED PUDDINGS : Vermicelli Pudding Sweetmeat Pudding Orange Pudding Lemon Pudding Almond Pudding Rice Pudding Millet Pudding Oat Pudding Transparent Pudding French Barley Pudding Potatoe Pudding Lady Sunderlands Pudding Citron Pudding Chestnut Pudding Quince Pudding Cheese Curd Pudding Apple Pudding Newmarket Pudding A Grateful Pudding Carrot Pudding Yorkshire Pudding. MEAT PIES : Beef Steak Pie Mutton Pie A Mutton Pie a la Perigord Veal Pie A rich veal pie Lamb or veal pies in high taste Venison Pasty Olive Pie Calfs Head Pie Calfs Feet Pie Sweetbread Pie Cheshire Pork Pie Devonshire Squab Pie. PIES MADE OF POULTRY, &c : A plain goose pie Giblet Pie Duck Pie Pigeon Pie Chicken Pie Another method of making a chicken pie Partridge Pie Hare Pie Rabbit Pie Fine patties To make any sort of Timbale. FRUIT PIES : Apple Pie Apple Tart Cherry Pie Mince Pies Another method of making Mince Pies To make mincemeat Orange and lemon tarts Tart de moi Artichoke Pie Vermicelli Pie. FISH PIES : Eel Pie Turbot Pie Sole Pie Flounder Pie Carp Pie Tench Pie Trout Pie Salmon Pie Herring Pie Lobster Pie. CHAPTER SIXTEEN PANCAKES AND FRITTERS. Pancakes Cream Pancakes Rice Pancakes Pink colored pancakes Clary Pancakes Plain Fritters Custard Fritters Apple Fritters Water fritters White Fritters Hastry Fritters Fritters Royal Tansey Fritters Rice Fritters Chicken Fritters Bilboquet Fritters Orange Fritters Strawberry Fritters Raspberry Fritters Currant Fritters German Fritters Almond Fraze. CHAPTER SEVENTEEN TARTS AND PUFFS. Raspberry Tarts Green Almond Tarts Angelica Tarts Rhubarb Tarts Spinach Tarts Petit Patties Orange Tarts Chocolate Tarts Sugar Puffs Lemon Puffs Almond Puffs Chocolate Puffs Curd Puffs Wafers. CHAPTER EIGHTEEN CHEESECAKES AND CUSTARDS. Common cheesecakes Fine cheesecakes Bread cheesecakes Rice cheesecakes Almond cheesecakes Lemon cheesecakes Citron cheesecakes Plain custards Baked custards Rice custards Almond custards Lemon custards Orange custards. CHAPTER NINETEEN CAKES, BISCUITS, &c. A good common cake A rich seed cake A pound cake plain Cream cake Wedding or Christening cake Rice cake Gingerbread cake Bath cakes or buns Shrewsbury cake Portugal cake Saffron cake Prussian cake Queen cake Almond cake Little Plum cake Ratifia cake Apricot cake Orange cake Lemon cake Currant cake Whigs Common Biscuits Sponge Biscuits Spanish Biscuits Drop Biscuits Lemon Biscuits Macaroons Green Caps Black Caps Snow Balls. CHAPTER TWENTY THE ART OF CONFECTIONERY. The method of preparing sugars and colours Smooth or Candy Sugar Bloom Sugar Feathered Sugar Crackled Sugar Carmel Sugars Red Color Blue Color Yellow Color Green Color Devices in sugar Sugar of roses in various figures. CREAMS AND JAMS : Orange Cream Lemon Cream Hartshorn Cream Burnt Cream Burnt Cream another way Blanched Cream Cream a la Franchipane Whipt Cream Spanish Cream Steeple Cream Barley Cream Pistachio Cream Tea Cream Coffee Cream Chocolate Cream Chocolate Cream another way Pompadour Cream Ratifia Cream Raspberry Cream Ice Cream Fruit Ices Chocolate, coffee, ginger, vanilla, biscuit and noyeau custard ices Raspberry jam Strawberry jam Apricot jam Gooseberry Jam Black currant jam Icing for cakes. JELLIES, SYLLABUBS, &c : Calfs Feet Jelly Hartshorn Jelly Orange Jelly Fruit in Jelly Blanc Mange Jaunmange Black Currant Jelly Savoury Jelly Riband Jelly Common Syllabubs Whipt Syllabub Solid Syllabub Lemon Syllabubs Everlasting Syllabubs A Hedgehog Flummery French Flummery Green Melon in Flummery Solomons Temple in Flummery. PRESERVING FRUIT, &c : Apricots Peaches Quinces Barberries Pineapples Morello Cherries Green Codlins or other Fine Sauce Apples Golden Pippins Green Gage Plums Oranges Raspberries Strawberries Currants in bunches Gooseberries Gooseberries in imitation of hops Damsons Walnuts Cucumbers. DRYING AND CANDYING : Dried Apricots Candied Angelica Green Gage Plums Dried Dried Cherries Dried Damsons Candied Cassia Lemon and Orange Peels candied Candied ginger Candied Horehound Candied Almond Cake or Gateau Noga Candied Rhubarb Cakes Compote of Crude Oranges Compote of Apples Compote of Pears Compote of Quinces Orange Chips Orange Marmalade Apricot Marmalade Quince Marmalade Transparent Marmalade Burnt Almonds Raspberry Paste Currant Paste Gooseberry Paste. ORNAMENTS IN CONFECTIONERY : Artificial Fruit A Dish of Snow Moonshine Floating Island Desert Island Chinese Temple or Obelisk. Mangoes Gherkins Cucumbers Cucumbers in Slices To keep Cucumbers Walnuts Red Cabbage Onions Samphire Kidney Beans To preserve French Beans Barberries Beet Roots Radish Pods Cauliflowers Artichoke Bottoms To preserve Artichokes Nasturtiums Mushrooms Mushroom Catsup Walnut Catsup Indian Pickle Asparagus Parsley Pickled Green Peaches Golden Pippins Grapes Red Currants Smelts Oysters Artificial Anchovies Ox Palates. Venison Breast of Veal Breast of Mutton Beef Calfs head Pig Eels Mackerel Salmon. MEAT AND POULTRY : Venison Hares Marble Veal Tongues Beef Pigeons Geese and Fowls Woodcocks. CHAPTER TWENTY-FOUR CURING VARIOUS KINDS OF MEATS, SOUSINGS, &c. Hams New England Hams Bacon Hams Beef Hams Neats Tongue Hung Beef Dutch Beef Hunting Beef Pickled Pork Mock Brawn Turkey Soused in imitation of Sturgeon How to make Fine Sausages Oxford Sausages. CHAPTER TWENTY-FIVE METHODS OF KEEPING VEGETABLES, FRUITS, &c. To keep Green peas till Christmas How to keep Mushrooms To bottle damsons. CHAPTER TWENTY-SIX POSSETS, GRUELS, &c. Sack Possets Wine Posset Ale Posset Orange Posset White Caudle Brown Caudle White Wine Whey Water Gruel Barley Gruel Orgeat Paste. CHAPTER TWENTY-SEVEN MADE WINES, &c. Raisin Wine An excellent wine from Smyrna Currants Currant Wine Gooseberry Wine Mulberry Wine Raspberry Wine Damson Wine Orange Wine Lemon Wine Grape Wine Cherry Wine Elder Wine Apricot Wine Quince Wine Blackberry Wine Turnip Wine Birch Wine Rose Wine Ginger Wine Balm Wine Mead Wine Raspberry Brandy Orange Brandy Lemon Brandy Black Cherry Brandy. CHAPTER TWENTY-EIGHT CORDIAL WATERS. Rose Water Lavender Water Peppermint Water Surfeit Water. CHAPTER TWENTY-NINE THE ART OF CARVING. THE NEW FAMILY RECEIPT BOOK. German Method of Clarifying and Preserving Fresh Butter Genuine Friars Balsam Lozenges for the Heartburn Instant Relief from Pain The true Daffys Elixir Infallible Remedy for the Ague Bayleys Patent Cakes for Liquid Blacking An incomparable fumigation or vapor for a sore throat Dr Fullers Vapor for a Quinsy Fine Red Ink Method of cleansing and polishing rusty steel Fine Balsamic elixir for confirmed coughs and consumption Admiral Gascoignes tincture of Rhubarb German cure for consumption Easy cure for wens Lozenges for the piles How to clean paper hangings For the scurvy How to preserve green peas for the winter Wash for the hair Remedy for swelled legs Fine raspberry vinegar Turlingtons Balsam Cephalic snuff How to preserve weather boarding, paling, etc Liquid for changing the color of the hair Colors from flowers, leaves, roots, etc Remedy for the dropsy How to fine malt liquors How to make Elderberry Beer Drying and preserving currants in bunches Stoughtons stomach elixir Cure for a pimpled face Separating gold or silver from lace Red ink for marking linen Permanent green pigment Stewed oysters in French rolls Improvement on the common mode of salting butter How to expeditiously fatten chickens Dohertys description Curious method of feeding carp in ponds Chemical snuff for the headache Speedy remedy for a bruised eye Stomach plaster for a cough Oil of brown paper for burns Liquid for removing spots of grease Method of taking out ink spots Ink stains out of mahogany Jaynes patent method of preserving eggs Chinese mode of waterproofing cloth Golden yellow dye for silks Curious method for breeding an innumerable quantity of beautiful gold and silver fish Syrup of red cabbage French vegetative liquid for making bulbous roots flower beautifully in ornamental gardens, without earth, during winter Art of extracting the finest carmine powder from clippings of scarlet cloth Substitute for verdigris in producing a fine black dye Artificial musk How to make paper fire-proof How to make leather waterproof How to make the invaluable liquor called Vespetro Incomparable method of salting meat as adopted by the Empress of Russia Art of making the best black powder Vast advantages of baking instead of boiling beet root Best method of making sage cheese Syrup of ginger The art of making Turkish glue How to prepare foil for diamonds and other precious stones How to dye cotton with madder as practiced in Smyrna Turkish method of filtering water by ascension and much more. Get Supersized Images & Free Image Hosting. Attention Sellers – Get Templates Image Hosting, Scheduling at Auctiva. Track Page Views With. Auctiva’s FREE Counter. The item “RARE 1870 ANTIQUE COOKBOOK VICTORIAN VINTAGE COOKERY CONFECTIONERY PASTRY” is in sale since Tuesday, April 16, 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 worldwide.
  • Year Printed: 1870
  • Country/Region of Manufacture: United States
  • Topic: American (US)
  • Binding: Fine Binding
  • Region: North America
  • Author: Henderson
  • Subject: Cooking
  • Original/Facsimile: Original
  • Language: English
  • Publisher: Hurst & Co.
  • Place of Publication: New York
  • Special Attributes: 1st Edition

Rare 1870 Antique Cookbook Victorian Vintage Cookery Confectionery Pastry

Rare 1894 Antique Cookbook Victorian Cookery Confectionery Cakes Pastry Kitchen

Rare-1894-Antique-Cookbook-Victorian-Cookery-Confectionery-Cakes-Pastry-Kitchen-01-xxxv Rare 1894 Antique Cookbook Victorian Cookery Confectionery Cakes Pastry Kitchen

Rare 1894 Antique Cookbook Victorian Cookery Confectionery Cakes Pastry Kitchen
Published by the Housekeeper Publishing Company. Hard cover with original boards. Book contains 759 pages and measures 8″ x 6″. This is an original antique book and not a recent reprint. Contains over 1500 recipes and household hints. Pages are browned from age being 125 years old. Very rare book seldom offered for sale anywhere. THE HOUSEKEEPER COOK BOOK. Binding is tight and it has minor cover wear. A very nice copy. See below for detailed contents. RECIPES FOR MAKING BREAD. Mothers Bread Bread Raised Once Bread Raised Twice Bread Raised Three Times Hop-Yeast Bread Yeast and Bread Together Grandmas Bread Coffee Bread Milk Bread Bread without Kneading Winter Bread Rice Bread Potato Sponge Potato Ball Bread Salt Rising Bread Bread with Buttermilk Baking Powder Bread Vienna Bread Boston Brown Bread Raised Brown Bread Quick Brown Bread Rye Bread Graham Bread Quick Graham Bread Buttermilk Graham Bread Rye Bread Rye and Indian Bread. BREAKFAST AND TEA CAKES. Raised Biscuits Butter Biscuits Buttermilk Biscuits Cream Biscuits Egg Biscuits Feather Biscuits Graham Biscuits High Biscuits Hard Biscuits Maryland Biscuits Potato Biscuits Vienna Biscuits Water Biscuits Breakfast Biscuits Baking Powder Biscuits Abernethy Biscuits Berlin Wreaths Chocolate Biscuits Cream Biscuits Dessert Biscuits English Biscuits Jasmine Biscuits Lemon Peel Biscuits Lemon Biscuits Lisbon Biscuits Iced Biscuits Nuns Biscuits Queens Biscuits Rock Biscuits Savoy Biscuits Sugar Biscuits Maple Sugar Biscuits Parker House Biscuits French Rolls Italian Rolls Breakfast Rolls Long Breakfast Rolls Dinner Rolls Tea Rolls Coffee Rolls Cinnamon Rolls Graham Rolls Excellent Rolls Crescents or Vienna Rolls Winter Rolls Pocket Books Genuine Rusk Rusk Cream Rusk Lebanon Rusk Buns Cinnamon Buns Hot Cross Buns New England Buns Nobby Buns Quick Buns Bannock Convenient Batter Graham Bannock Scotch Currant Bannock Blueberry Cakes Breakfast Cake German Coffee Cake Corn Meal Cake Soft Corn Meal Cake Hoe Cake Cottage Cakes New England Johnny Cake Good Johnny Cake Four Johnny Cake Recipes Egg Crackers French Crackers Egg Cracknels Cracknels Crumpets English Crumpets Frogs. Banana Gems Corn Meal Gems Graham Gems Entire Wheat Flour Gems Oatmeal Gems Raised Oatmeal Gems Wheaten Gems Graham Muffins Hominy Muffins English Muffins Excellent Muffins Indian Muffins Rice Muffins Rye Muffins Indian Pone Virginia Pone Oat Cake Popovers Buckeye Pop Overs Potato Cake Puffs Graham Puffs Raised Puffs Boston Rice Cakes Sally Lunn Snow Cakes. Waffles Corn Meal Waffles Quick Waffles Plain Waffles Raised Waffles Rice Waffles Crullers and Donuts Prepared Suet 3 recipes for Crullers Cream Doughnuts Common Doughnuts Piecrust Doughnuts New England Raised Doughnuts 2 recipes for Raised Doughnuts Berlin Pancakes Trifles. FRITTERS, GRIDDLE CAKES, MUSH AND TOAST. Apple Fritters Plain Batter Fritters Bell Fritters Clam Fritters Corn Fritters Corn Oyster Fritters Canned Corn Fritters Cream Fritters Fruit Fritters Hominy Fritters Lemon Fritters Orange Fritters Orange, Peach or Pineapple Fritters Oyster Fritters Parsnip Fritters Peach Fritters Pineapple Fritters Potato Fritters Queens Fritters Rice Fritters Alabama Rice Fritters Squash Fritters Vanities Corn Oysters Batter Cakes Batter Cakes without Milk Buckwheat Cakes Buckwheat Batter Buckwheat Cakes Excellent Buckwheat Cakes Buttermilk Griddle Cakes Corn Meal Cakes Corn Dodgers Crumb Cakes Fried Bread Raised Flannel Cakes Flannel Cakes French Griddle Cakes Graham Pats Graham Griddle Cakes Oatmeal Cakes Indian Pancakes Potato Pancakes Squash Pancakes Rice Griddle Cakes Baked Corn Mush Graham Mush Oatmeal Mush Rice Rice, Southern Recipe Fried Mush Frumenty Boiled Whole Wheat Breakfast Toast Buttered Toast Cream Toast Cracker Toast Dry Toast French Toast Oyster Toast Lemon Toast Mennonite Toast Queens Toast Scrambled Toast. COOKIES, JUMBLES AND GINGERBREAD. Adas Sugar Cakes Cheap Cookies Crisp Cookies without soda Eggless Cookies Fruit Cookies Premium Graham Cookies Grandmothers Cookies Honey Cakes Mothers Cookies Nutmeg Cookies Oatmeal Cake Cookies Oatmeal Cookies Spiced Cookies Splendid Cookies White Cookies Jumbles Cocoanut Jumbles Lemon Snaps Sand Tarts Walnut Wafers Alum Ginger Bread Excellent Ginger Bread Ginger Bread Ginger Cake Soft Ginger Bread Sorghum Cake Sorghum Ginger Bread Sponge Ginger Bread Ginger Cakes Ginger Cookies Ginger Drops Ginger Snaps Molasses Cookies Pepper Nuts Nut Wafers. Burnt Almonds Grilled Almonds Salted Almonds Popcorn Balls Cream Bonbons Candy of any flavor Chocolate Ice Cream Candy Everton Ice Cream Candy Ice Cream Candy Hoarhound Candy Maple Sugar Candy Molasses Candy Old Fashioned Molasses Candy Peanut Candy Pecan Nut Candy Vanilla Sugar Candy Foundation Caramel Syrup Chocolate Caramels Cocoanut Caramels Cocoanut Cones Hickory Nut Cones Chocolate Creams Chocolate Drops Jelly Drops Pastille Drops Candied Flag Root Lozenges Baltimore Kisses Coltsfoot Lozenges or Rock Almond Macaroons Chocolate Macaroons Cocoanut Macaroons Hickory Nut Macaroons Marshmallows Creamed Nuts Barley Sugar Cocoanut Steeples Buttered Taffy Glorious Vanilla Taffy Genuine Everton Toffee. Creams and Custards Arrowroot Blancmange Chocolate Blancmange Cornstarch Blancmange Irish Moss Blancmange Charlotte Russe Apple Cream Chocolate Bavarian Cream Bohemian Creams Buttercup Cream Coffee Cream Hamburg Cream Italian Cream Orange Cream Rice Cream Spanish Cream Velvet Cream Whipped Cream Apple Custard Baked Custard Almond Custard Banana Custard Cheap Custard Coffee Custard Cornstarch Custard Hominy Custard Orange Custard Rice Custard Snow Custard Steamed Custard Gooseberry Fool Floating Island Moonshine Snowballs Apple Snow Cocoanut Snow Custard Souffle Orange Souffle Apple Tapioca Blackberry Tapioca Prune Whip Tapioca Whip. Puff Paste Recipes Good Paste Potato Paste Suet Paste Apple Pie Apple Cobbler Apple Custard Pie Dried Apple Pie Apple Meringue Pie Berry Pies Blueberry Pie Cherry Pie Recipes Chocolate Pie Recipes Cinnamon Flakes Cocoanut Pie Cornstarch Pie Cracker Pie Cranberry Pie Cream Pie Whipped Cream Pie Crumb Pie Currant Pie Green Currant Pie Custard Pie Wild Grape Pie Granger Pie Huckleberry Pie Lemon Pie Recipes Lemon Cream Pie Marlboro Pie Mince Meat Pie Mock Mince Pie Orange Pie Peach Pie Dried Peach Pie Pineapple Pie Plum Cobbler Potato Pie Sweet Potato Pie Prune Pie Pumokin Pie Raisin Pie Raspberry Pie Rhubarb Lemon Pie Schmier-Kase Pie Squash Pie Strawberry Pie Transparent Pie Tomato Pie Vinegar Pie Apple Tarts Ornamental Pastry Suet Paste French Butter Short Paste Pyramid Patties Beefsteak Pie Fancy or Book Sausage Roll Banbury Cake Eccles Cake Creaprecies Fonchonettes Preserve Puffs Coventry Puff Jam Sandwiches Fruit Tarts. Apple Pudding Boiled Apple Dumplings Rolled Apple Dumplings Apple Roly-Poly Banana Pudding Batter Pudding Birds Nest Pudding Blackberry Pudding Bread Pudding Brown Betty Buttercup Pudding Caramel Pudding English Carrot Pudding Cheese Pudding Cherry Pudding Chocolate Pudding Cocoanut Pudding Cocoanut Tapioca Pudding Cottage Pudding Cornstarch Pudding Cranberry Roll Cream Pudding Cream Pudding with Cherries Currant Puddings Delmonico Pudding Fig Pudding Fruit Pudding Frozen Pudding Steamed Graham Pudding Huckleberry Pudding Baked Indian Pudding Boiled Indian Pudding Steamed Indian Pudding Lemon Pudding March Pudding Minute Pudding Orange Pudding Orange Roly-Poly Pineapple Pudding Plum Pudding Eggless Plum Pudding English Plum Pudding Prairie Plum Pudding Poor Mans Pudding Sweet Potato Pudding Quick Puff Pudding Prune Pudding Prunelle Pudding Queen of Puddings Quince Pudding Rhubarb Pudding Rice Pudding Rice Snowballs Sago and Apple Pudding Strawberry Roll Suet Pudding Suutherland Pudding Tapioca Pudding Apple Tapioca Pudding Tapioca Fruit Pudding Pudding Sauces Caramel Sauce Chocolate Sauce Cream Sauce Cold Cream Sauce Fruit Cream Sauce Plain Cream Sauce Whipped Cream Sauce Custard Sauce Fruit Juice Sauce Golden Sauce Hard Sauce Jelly Sauce Lemon Sauce Maple Sugar Sauce Minnehaha Sauce Milk Sauce Orange Sauce Pineapple Sauce Plain Sauce Strawberry Sauce Vanilla Sauce Vinegar Sauce. Coffee Army Coffee Coffee with Whipped Cream Coffee and Egg Filtered Coffee French Coffee The Housekeeper Coffee Coffee for One Hundred Iced Coffee Café au Lait Café Noir Prairie Coffee Rich and Strong Coffee Steamed Coffee Vienna Coffee Chocolate and Cocoa Pierre Blots Chocolate Chocolate Egg Chocolate Vienna Chocolate Cocoa Alkathrepta, Broma, Bacahout Tea A Cup of Tea Iced Tea Russian Tea Ginger Beer Lemon Beer Old-Time Root Beer Root Beer Fruit Beverage Black Currant Cup Grandmothers Harvest Drink Currant Juice Fruit Juices Koumyss Lemonade Egg Lemonade Mead Hot Milk Cream Nectar Imperial Nectar Eggnog Orangeade Lemon Punch Fruit Syrups Grape Shrub Raspberry Shrub Lemon or Orange Syrup Tamarind Water Unfermented Communion Wine Unfermented Grape Wine Unfermented Wild Grape Wine. Baked Eggs Egg Baskets Birds Ness Boiled Eggs Hard Boiled Eggs Breaded Eggs Eggs Brouille Eggs a la Crème Curried Eggs Deviled Eggs Scalloped Eggs Egg Fondue Eggs Fricasseed Frizzled Eggs Frothed Eggs Egg Gems Fried Eggs Ham and Eggs Eggs au Lait Pickled Eggs Picnic Eggs Poached Eggs Potted Eggs Egg Sandwiches Eggs with Celery Sauce Eggs with Curry Sauce Curry Sauce Eggs with Tomato Sauce Egg Scallops Scrambled Eggs Steamed Eggs Stuffed Eggs Swiss Eggs Omelets Plain Omelet Meat or Fish Fielt Vegetable Omelet Sweet Omelets Asparagus Omelet Baked Omelet Cheese Omelet Ham Omelet Omelet aux Fines Herbes Oyster Omelet Potato Omelet Omelet Souffle Spanish Omelet Tomato Omelet Omelet a la Washington. Baked Fish Fish Baked in a Campfire Chowder Boiled Fresh Cod To Fry Eels Fried Fish Baked Halibut Baked Pickerel Potted Fish Boiled Salmon Broiled Salmon Canned Salmon Baked Shad Brook Trout Turbot Baked White Fish or Pickerel Boiled White Fish Broiled White Fish Steamed Fish Stewed Fish Recipes for Cooking Salt Fish Codfish a la Mode Boiled Codfish Codfish Balls Breakfast Codfish Codfish Hash Salt Cod Tongues and Sounds Baked Salt Mackerel Boiled Salt Mackerel Napes and Fins Fish Sauces Butter Sauce Egg Sauces Horseradish Sauce Lobster Sauce Mustard Sauce Oyster Sauce Shrimp Sauce Tartare Sauce Tomato Sauce Worcestershire Sauce Shellfish Clams Seaside Clambake Clam Chowder Fried Clams Scalloped Clams Clam Stew Crabs Boiled Soft Shell Clams Fried Softshell Crabs Lobster To boil a Green Lobster Dohertys Description Lobster Chowder Creamed Lobster Deviled Lobster Lobster Salad Scalloped Lobster Shrimps and Prawns Oysters Broiled Oysters Broiled Oysters on the Half Shell Canned Oysters Oysters a la Crème Fricasseed Oysters Fried Oysters Panned Oysters Oyster Pie Pickled Oysters Raw Oysters Roast Oysters Scalloped Oysters Oyster Stew Terrapin Boiled Turtle Turtle Soup. Jams Apple Butter Pumpkin Butter Rhubarb Butter Apple Jam Currant Jam Pineapple Jam Raspberry Jam Strawberry Jam Green Tomato Jam Apple Marmalade Crab Apple and Plum Marmalade Cherry Marmalade Gooseberry Marmalade Grape Marmalade Orange Marmalade Orange Marmalade, Scotch Way Peach Marmalade Peach Marmalade Pineapple Marmalade Plum Marmalade Quince Marmalade Jellies Crab Apple Jelly Blackberry Jelly Calfs Feet Jelly Cherry Jelly Coffee Jelly Cranberry Jelly Currant Jelly Economical Jelly Elderberry and Grape Jelly Four-Fruit Jelly Gooseberry Jelly Grape Jelly Fox Grape Jelly Spiced Grape Jelly Lemon Jelly Orange Jelly Peach Jelly Pineapple Jelly Plum Jelly and Marmalade Quince Jelly Raspberry and Currant Jelly Rhubarb Jelly Rhubarb and Apple Jelly Strawberry Jelly Tomato Jelly Preserves Apple Preserve Cherry Preserve Citron Preserve Candied Citron Peel Elderberry Preserve Citron and Quince Preserves Fig Preserve Grape Preserve Preserved Grapes in Bunches Orange Preserve Peach Preserve Pear Preserve Pineapple Preserve Plum Preserve Plum Sweetmeats Quince and Apple Preserve Quince Preserve Rhubarb Preserve Strawberry Preserve Tomato Preserve Unique Preserve Watermelon Preserve Fruit Sauces Apple Sauce Dried Apple Sauce Cranberry Sauce Green Currant Sauce Gooseberry Sauce Grape Sauce Dried Peach Sauce Stewed Pears Stewed Prunes Baked Rhubarb Stewed Rhubarb Ambrosia Baked Apples Apple Compote Fried Apples Iced Apples Jellied Apples Fried Bananas Banana Compote Raspberry Float Strawberry Float Florida Grape Fruit Oranges in Jelly Peaches and Cream Peach Custard Frozen Peaches Peach Meringue Peach Pyramid Baked Pears Pears and Cream Pear Compote Baked Quinces Oranged Strawberries Strawberries with Whipped Cream Simple Fruit Salads Fruit Salad. ICE CREAM AND ICES. Ice Cream Ice Cream without a Freezer Banana Ice Cream Bisque Ice Cream Boston Brown Bread Ice Cream Caramel Ice Cream Chocolate Ice Cream Coffee Ice Cream Custard Ice Cream Fruit Ice Creams Fruit Frappes Kentucky Cream Lemon Ice Cream Orange Ice Cream Pineapple Ice Cream Pistachio Ice Cream Strawberry Ice Cream Tea Ice Cream Tutti Frutti Ice Cream Vanilla Ice Cream White Ice Cream Water Ices Frozen Fruits Fruit Ices Citron Ice Lemon or Orange Ice Currant, Raspberry and Strawberry Ice Tutti Frutti Ice Sherbets Pineapple Sherbet. Beef Beefsteak Broiled Beefsteak Fried Beefsteak with Oysters Beefsteak with Tomatoes Corned Beef, Broiled Fresh Beef, Boiled Fillet of Beef Beef Heart, Boiled Beef Heart, Stuffed Beef Loaf Beef a la Mode Ragout of Beef Beef Roast Beef Roast with Pudding Rib Roast Rump Roast Sirloin of Beef Roasted Round Beef Spiced Beef Smothered Beef Stewed A Brown Stew Beef Stew with Dumplings Beef Tongue Boiled Beef Tongue Spiced Tripe Fried Game Roast Birds Fried Prairie Chickens or Partridge Grouse Larded Moose Opossum Peacock Pheasant or Prairie Chicken Broiled Pigeons Potted Pigeons Stuffed and Baked Quails Quails Broiled Quail Roasted Quail on Toast Rabbits Rabbits and Hares Snipe Turkey or Brant Roasted Venison Haunch of Venison Roasted Saddle of Venison Roasted Venison Steak Broiled Woodcock Lamb and Mutton Lamb or Mutton Chops Broiled Lamb or Mutton Chops Fried Lamb or Mutton Fricassee Lamb or Mutton Roasted Lamb Roasted Breast of Lamb Roasted Lambs Tongues Boiled Lamb Stewed with Peas Mutton Broth Boiled Mutton with Caper Sauce Leg of Mutton a la Venison Pork Bacon Pork and Beans Pork Chops and Steak Salt Pork Fried Ham Boiled Boned Ham Ham Broiled Ham Fried Cold Ham Ham Porcupine A Little Pig Roasted Pork Roasted Sausages Sparerib Roast Tenderloins Poultry Chickens Baked Chicken Baked with Parsnips Chicken Boiled Chicken Breaded Chicken Broiled Chicken in Cream Chicken Fricassee Chicken Fried Fried Gumbo Chicken Jellied Chicken Pickled Chicken Pressed Chicken Pie Chicken Pie with Oysters Chicken Roasted Chicken Steamed Chicken Stew with Dumplings Duck Roasted Duck Stewed Goose Roasted Guinea Fowl Pigeon Broiled Pigeon Pie Pigeons Roasted Turkey Boiled Turkey Boned Turkey Roasted English Roast Turkey Veal Veal Cutlets Fried Calfs Head Kidneys Kidneys Stewed Liver Broiled Liver Fried Liver and Bacon Veal Loaf Veal with Oysters Veal Pot Pie Fillet of Veal Roasted Loin of Veal Roasted Veal Stew Veal Rolls Sweetbreads Sweetbreads Broiled Sweetbreads Fricasseed Sweetbreads Fried Sweetbreads with Macaroni Sweetbreads Roasted Meat Sauces Butter Sauce Caper Sauce Cream Sauce Cream Sauce with Eggs Curry Sauce Egg Sauce Mushroom Sauce Oyster Sauce Brown Sauce Carrot Sauce Celery Sauce Chestnut Sauce Maitre dHotel Sauce Mint Sauce Mushroom Sauce Mustard Sauce Olive Sauce Pickle or Caper Sauce Sweet Herb Sauce Tomato Sauce Garnishes Dried Beef Beefsteak Stuffed Croquettes Chicken Croquettes Meat Cakes Meat Croquettes Salmi of Duck Hash Turkey Hash Toad in the Hole Macaroni and Meat Patties Beefsteak Pie Lancashire Pie Meat Pie Mutton Pie Veal and Ham Pie Chicken Pilau Chicken Pudding Partridge Rissoles Ham Sandwiches Breakfast Sausages Breakfast Stew Meat Toast Scalloped Turkey Veal Cheese. HOW TO CURE MEAT. How to Cure Beef Dried Beef Beefsteak for Winter Use How to Cure Beef Tongues How to Prepare Beef Tripe How to Cure Bacons, Hams and Shoulders How to Keep Hams How to Smoke Ham #1 How to Smoke Ham #2 Head Cheese How to Keep Meat Fresh in Hot Weather How to Prepare Calfs Head and Feet Scrapple. Artichokes Beans Beets Cabbage Cauliflower Celery Chow Chow Cucumbers Cucumbers Greened Cucumbers Sliced Mangoes Peach Mangoes Mushroom Nasturtiums Onions Peppers Piccalilli Atzjar Pickles Chopped Pickle Mixed Pickles Spanish Pickles Tomato Pickles Virginia Pickles Pickled Walnuts Sweet Pickles General Recipe Apples Beets Blackberries Cherries Cucumbers Currants Elderberries Gooseberries Grapes Melons Peaches Pears French Pickle Plums Euchred Plums Raisins Strawberries Green Tomato Ripe Tomato Spiced Tomato Watermelon. Cold Catsup Cucumber Catsup Currant Catsup Gooseberry Catsup Grape Catsup Mushroom Catsup Superior Catsup Green Tomato Catsup Tomato Catsup Walnut Catsup Worcestershire Catsup Prepared Mustard Tomato Mustard Curry Powder Spiced Salt Chetney Sauce Indian Chutney Sauce Chili Sauce Horseradish Sauce Pepper Sauce Green Tomato Sauce Chili Vinegar Cress Vinegar Honey Vinegar Homemade Vinegar Horseradish Vinegar Mint Vinegar Pepper Vinegar Spiced Vinegar Tarragon Vinegar Deviled Biscuit Cottage Cheese Scalloped Cheese Toasted Cheese Curds and Whey Cheese and Eggs Cheese Fondu Cheese Sandwiches Cheese Straws Ramakins Ramakin Toast Welsh Rarebit Sandwiches Anchovy Toast. How to clear Soups Cereals and Vegetables Colors, Spices and Seasonings Stock for Soup Egg Balls Forcemeat Balls Soyers Forcemeat Balls Fried Bread Crumbs Croutons Egg Dumplings Noodles Bouillon Chicken Broth Mutton Broth Scotch Broth Asparagus Soup Bean Soup Black Bean Soup Beef Soup Beef and Okra Soup Mock Bisque Soup Cabbage Soup Calfs Head Soup Carrot Soup Celery Soup Clam Soup Cock a Leekie Soup Corn Soup Economical Soup Farina, Rice, Sago and Tapioca Soups Gumbo Fillet Okra Gumbo Soup Julienne Soup Macaroni Soup Mock Turtle Soup Mulligatawny Soup Okra Soup Onion Soup Ox Tail Soup Oyster Soup Dried Pea Soup Green Pea Soup Portable Soup Potato Soup Pot au Feu Springtime Soup Veal Soup Vegetable Soup Vermicelli Soup White Soup. Asparagus Ambushed Asparagus Asparagus and Eggs Stewed Asparagus Cream Baked Beans Grandmothers Baked Beans French String and Wax Beans Dry Lima Beans Shelled Beans Beets Baked Cabbage Boiled Cabbage Creamed Cabbage Fried Cabbage Heidelberg Cabbage Stuffed Cabbage Carrots Creamed Carrots Fried Carrots Lyonnaise Carrots Cauliflower Scalloped Cauliflower Cauliflower and Tomato Celery Fritters Stewed Celery Corn Cakes Corn Chowder Corn Fritters and Corn Oysters Corn Fritters or Mock Oysters Roasted Green Corn Hulled Corn Corn Pudding Stewed Corn Stewed Dried Corn Cucumbers Boiled Dinner Egg Plant Baked Egg Plant Greens Vegetable Hash Boiled Macaroni Macaroni and Cheese Macaroni and Oysters Macaroni and Tomatoes Mushrooms Okra Okra and Tomatoes Baked Onions Boiled Onions Fried Onions Parsnips Green Peas Dried Peas Baked Potatoes Potato Balls Boiled Potatoes Potato Border Breakfast Potatoes Browned Potatoes Creamed Potatoes Potato Croquettes French Tomatoes Fried Potatoes Potato Hash Lyonnaise Potatoes Mashed Potatoes New Potatoes Potato Nuts Potato Rissoles Saratoga Potatoes Scalloped Potatoes Potato Snow Potato Souffle Sweet Potatoes Broiled Sweet Potatoes Mashed Sweet Potatoes Scalloped Sweet Potatoes Boiled rice Southern Rice Salsify or Vegetable Oysters Fried Salsify Scalloped Salsify Sauerkraut Summer Squash Winter Squash Succotash Winter Succotash Baked Tomatoes Fried Tomatoes Fried Green Tomatoes Raw Tomatoes Tomato and Rice Scalloped Tomatoes Stewed Tomatoes Stewed Canned Tomatoes Stuffed Tomatoes Tomato Toast Turnips Browned Turnips Diced Turnips Stewed Turnips Truffles. ALL AROUND THE HOUSE. Care of the House Cleaning of the House The Cellar The Dining Room Dinner Pointers Domestics Fuel The Kitchen The Laundry Marketing The Storeroom Various Conveniences. Bee Keeping Household Pets Poultry Raising Renovating Dyeing Dairying Butter Making. Get Supersized Images & Free Image Hosting. Attention Sellers – Get Templates Image Hosting, Scheduling at Auctiva. Track Page Views With. Auctiva’s FREE Counter. The item “RARE 1894 ANTIQUE COOKBOOK VICTORIAN COOKERY CONFECTIONERY CAKES PASTRY KITCHEN” is in sale since Wednesday, April 17, 2019. This item is in the category “Books\Antiquarian & Collectible”. The seller is “antiquarian_rare_books” and is located in Lodi, New Jersey. This item can be shipped worldwide.
  • Year Printed: 1894
  • Country/Region of Manufacture: United States
  • Binding: Hardcover
  • Region: North America
  • Subject: Cooking
  • Original/Facsimile: Original
  • Language: English
  • Publisher: Published by the Housekeeper Publishing Company
  • Place of Publication: Minneapolis
  • Special Attributes: 1st Edition

Rare 1894 Antique Cookbook Victorian Cookery Confectionery Cakes Pastry Kitchen

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