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

1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor

1885-Antique-Cookbook-Victorian-Cookery-House-Home-Architecture-Design-Decor-01-sezo 1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor

1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor
Note: Many of my clients are scholars and researchers seeking specific information related to their field of interest. For their convenience I include the following details directly from this book. Subject Matter Discussed/Illustrated in this Book (Partial Only, See Full Contents Below): Antique Victorian Cookbook Cookery Vintage Recipes House Home Household Domestic Economy Management Architecture Building Construction Guide Interior Design Decoration Décor Furnishing Home-Making Style Daily Life Old-fashioned 19th-century Amusements Games Hobbies Lawn Sports Children Parents Servants Ladies Tennis Archery Croquet Skating Roller-Skating Swimming Library Books Art Health Remedies Home Helps Hints Beauty Toilet Pets Dogs Kitchen Cooking Recipes Soups Shellfish Pudding Meat Poultry Sauces Gravy Vegetables Eggs Salad Pies Creams Jellies Puddings Preserving Pickles Catsups Breads Breakfast Milk Cheese Butter Dairy Social Forms and Etiquette. THE HEARTHSTONE, Or, Life At Home. Containing Hints and Helps for Home Making; Home Furnishing; Decorations; Amusements; Health Directions; The Sick Room; The Nursery; The Library; The Laundry, Etc. Together With a Complete Cookery Book. Published in 1885 by Smith & Miller, Chicago. 9 x 6 decorated cloth hardcover. Illustrated with full-page engravings and text illustrations. Condition: GOOD ANTIQUE CONDITION. Pleasing exterior as shown in photo. Good binding (front inner hinge slightly cracked, otherwise firm). Text is clean and complete. No torn, loose or missing pages. This is THE HEARTHSTONE, a 134-year-old practical and philosophical guide to Victorian domesticity. This beautiful book was published as a home advisor complete with a cookery section featuring more than 450 recipes, and detailed instructions for household decoration and daily life. THE HEARTHSTONE treats all subjects related to the proper management of a Victorian home, everything from Victorian house design to interior decoration of the rooms. It offers practical instruction and advice on the correct methods of raising a Victorian family household economy, child-rearing, proper occupations for men and women, administering to the sick, cooking, even the training and discipline of domestic servants. It also describes at great length suitable hobbies and sports for respectable Victorian women, including gardening and other dainty pursuits, along with lawn sports such as croquet, tennis and archery, and more. This book explains not only the how of Victorian pursuits, but also the why. The authors objective is to help the reader make a home as attractive, comfortable and productive as possible. Remember, this book was published during the age of industry, when the concept of work was placed on equal footing with pleasure. Amid all the practical information, you will also find a great deal of Victorian sentimentality. The author regarded the home as a sacred institution indeed, she refers to the family hearthstone as the altar-hearth of home and frequently invokes Howard Paynes period melody, Home, Sweet Home. Home is a talisman, she writes, and we whisper the word in our own hearts and wear the thought of it about us like a charm or amulet. Thus, in addition to historic perspectives on the concept of home, the book also contains longing reminiscences of evenings by the fire, visits to Grandfathers farm, and time spent at mothers knee — the kind of romanticism that made Currier and Ives very rich men. Its the complete Victorian experience. Loads of advice and instruction, enlightened by a practical sense and a parlor sensibility. In order to give you the most accurate description of this Victorian volume, I have provided some helpful details below. First, a concise and thorough summary of the books contents — including a summary of the more than 450 recipes featured in the Cookery section — followed by a generous sampling of the beautiful illustrations which adorn these pages. I hope youll take a few moments to have a look. Chapter Three The Baby in the Home: Reflections of the father His misgivings A familiar domestic scene The mothers meditations A miniature of all biography Entertaining an angel unawares Why? Precocious and gifted children Where parents live again A curious incident Multitudinous reflections Thomas Starr Kings death bed A spiritualistic theory The patterns of things in heaven Parents who transmitted their life work Darwin and Herbert Spencer as intellectual heirs Parental responsibility A mere child A study of a baby Samuel Johnsons advice The parents hand Hartley Coleridges childhood His brothers account of it Henry Crabb Robinsons diary Precocity of Coleridge Odes to him by his father, and by Wordsworth His character and fate A strange combination of qualities The slaves of the opium habit The inheritor of his fathers sins An opium-eating father A dram-drnking son The fatal transmission of appetites A bright career blighted Expelled from Englands oldest university A hopeless drunkard A lesson to fathers The unwritten page of a childs life A mistaken idea Pharaohs daughter The child not to vegetate, but to live An old proverb should be verified Home influences the government of temper The baby at the home-school Itself a teacher Its chief lessons The fathers second birth The quickness of childrens mental and moral perceptions The language of heavey What science teaches The heart language pf the baby in the home. Chapter Four Upstairs, Downstairs, in My Ladys Chamber: The servant question A universal cry Conversations heard in homes Characters given to servants Goodness! The consternation of a housemaid The fate of a blue velvet mantilla Reminiscences of Matilda Pancake and Lucretia Muffins The thieving cook The other side Servants grievances The proper example wanted Ones self-respect and that of others Faithful servants the worlds salvation The doing of honest work The ideas that foreign domestics bring with them The faithful old servant Joseph a typical servant Dethronement of reason Peculiarities of servants Left as well as right hands Horrible moments The habit of humming What causes animosity Times that try mistresses souls An old Scotch proverb Some servants The good servant a masterpiece of Christian civilization Her position next that of teacher Biographies of old servants Training schools Butter-fingered girls A forgetful cook, and how cured The hand of the servant, and what it does with the machinery of home. Chapter Five Sports and Games for Ladies: Sports and games in the United States Outdoor exercises for women An increasing demand for them The list of out-door sports Descriptions of each Lawn-tennis and how played Essentially a field sport for ladies The best for enjoyable outdoor exercise Playing tennis Archery Recreations of the archery field How to learn it Exercise that develops the chest muscles Shooting at a target The trials of a novice How to take aim Rules for holding the bow and arrow Croquet A telltale game Test of fine manners Croquet unlike other games Not played according to set rules Why the game lost popularity The place where croquet is played best Experts at play A great courting and flirting game The points of difference in the game A peculiarity of croquet Three ways of arranging croquet hoops Diagrams Dimensions of grounds Terms used in croquet Calisthenics An exercise necessary for girls The objection to the majority of games A special benefit derived from systematic exercise Calisthenics not necessary for one class of girls The costume for calisthenics Skating The most graceful of sports The sociability of a popular skating lake Advantages to health Why girls should skate The essentials for the full enjoyment of skating Confidence essential in skating The first lesson The sensation of standing on an edge To balance ones self The fundamental basis of all efforts on skates The fear that causes a fall Lean on the outer edge Fancy skating A pretty sight Skating on rollers The difference in the two methods What can be done on roller skates Walking A neglected exercise How to become a good walker The difference between city promenading and walking The kind of shoes to wear A ten mile morning constitutional Ladies walking parties What women are capable of in the way of walking English country ladies Locomotion of the city belle Something to be ashamed of Certain sanitary rules about walking Walking a natural acquirement The benefits derived from walking Care of the feet essential Frequent change of shoes necessary A pedestrians advice Where and how long walks should be taken Haste to be avoided Something not to be forgotten Bathing and swimming The art of swimming a valuable essential to good health Increasing popularity of swimming Rules for healthy sea-bathing When to bathe When not to do so When to leave the water Cramps How to swim Presence of mind the chief requisite How animals swim The Indians natural swimmers When the art is an impossible one to attain The motion of the limbs in swimming How to act under a painful circumstance The editor of the London Truth The philosophy of breathing, the true secret to learning to swim Rowing The chances of accidents No girl should go out alone unless a swimmer The action of dipping, pulling and lifting the oar Make haste slowly Feathering the oar The muscles of the wrist Chess A scientific indoor recreation An easy game to learn A mental rest, not a mathematical study Books of instructions Their characteristics Nerve and strategic skill required, not a book of knowledge Chess analysis Hints to beginners Directions. Chapter Six The Library in the Home: The completeness of home life The thing wanting in homes St Paul an intellectual architect A heathen philosphers amazement Unfinished characters A want in most homes The effect of flowers The color cure In what life consists Platos teachings Tastes in bookis The Bishop of Winchesters opinions Book-borrowers A vulgar habit Some annotators An intellectual small pox Scribblers and note takers A good plan The beginnings of a library General culture versus special knowledge Dickens and Thackeray Some other authors Archbishop Trenchs opinion A guiding principle Different mental foods Poetry Its rank and influence Indiscriminate reading Charles Kingsley Early skepticism Destructive influences Wordsworths excursion What poetry is Two studies Shakespeares and Miltons lives What is invaluable in a library Some good essays What boys like Bulwer Lyttons advice Dickens child history Mrs Barbaulds poem General Wolfes declaration Thomas Edward The Scotch naturalist The books one should read A good motto. Chapter Seven Choice of Occupation: Doing nothing The effect of continued idleness Overworked people Gods nobleman An important act Mistakes of fathers The case of the minister The unhappy man A great minister Michelangelo and Leonardo da Vinci A rolling stone Pleasure in work The efforts of children The well done Mistakes in choosing work A typical picture A stalwart cook Girls without talent A chance for genius What some men would make The father of the man Some great men Benjamin Franklin as a boy Force of character Know thyself Why Solomon doubted Cooperation Sowing and reaping Every mans duty The night cometh A noble ambition Good old Bible words. Chapter Nine The Physician in the Home: Knowledge of medicine Fits and starts in health-taking Doctors and medicines are luxuries Like unto the curfew bell The village doctor The ideal parish Cheer but not inebriate The cemetery of Healthytown The old parson Farmer Freshtwig The stories of the doctor and the undertaker Wash and be clean A result of unnatural training Too tired to be clean The greatest preservatives of health A fact established How to take a bath Cold feet Chewing and bolting food A fruitful case of dyspepsia What to keep in the house Exercise A folly Where stimulants are useful Fresh air opponents A deceitful prophet A disagreeable mission Ugly mouths Teeth from the dentist Pomatum and bears grease Lastly, gentle reader. Chapter Ten Medicinal and Hygienic Recipes: Bruises Cramps Headaches Lumbago Measles Diarrhea Poison Stings Toothache Whooping cough Bronchitis Erysipelas Jaundice How to give chloroform Evil effects of ice water Cold tea To purify rooms after sickness How to make pepsin A powerful antidote How to treat a cold Sick stomach Soda for burns Acid burns Insects in the ear The night air superstition Advice to dyspeptics Alcohol and dyspepsia Disinfectants Mental headache Sprained ankle Inflamed eyes Early rising Preventive against sea sickness In drowning cases The airing of beds Advise with reason Various remedies Sleep Perfect ventilation Household diet Ventilation of cellars Cure for earache The prevention of sunstroke Worth knowing and remembering Cure for a felon Sticking plaster Diptheria and sore throat Stiffness and aching limbs The lemon Fasting Neuralgia and sciatica Catarrh Coughing Croup Other remedies. Chapter Eleven Economy in the Home: The dollar saved Mistaken ideas The pennywise and pound foolish Unwise acts Not an easy habit to acquire The rainy day Pride which shrinks Ten cents a day The constant droppings A suggestitve table Rothschilds income The foundation principle in economy Ones health and generous living Utilizing remainders Clothing the body Bargaining housekeepers Poor Moses in The Vicar of Wakefield. Chapter Twelve Life At Home: The first sure symptoms of a mind in health The disturbing element The undoing of peace and happiness The deadly nightshade The unsafe element Abnormal tendencies The secret of a happy home The Jacobs and Esaus The Cinderella in the home The innate narrowness of parents Unkindness to children Petting and spoiling Pigmy lords A miniature republic The sensitive spot Diversities of gifts in children Memories of birthdays Rebekah a bad mother The dead baby A piteous spectacle Love sweetens everything The reformation that makes the real home. Chapter Thirteen Household Ornamentation: Antimacassars Work-baskets Aprons Wall-baskets Silk curtain bands Perfume sachets How to crystallize grasses How to press flowers Hanging baskets Design for screens The hanging of pictures The question of fireboards The ubiquitous Japanese fan Sachets Economical mats Velvet painting Covers for tables and chairs Pin cushions and carriage rugs Pretty tidies To use ferns The place for thermometers Case for overshoes Salad oil bottles for vases Curtains Waste paper baskets Easels Watch and jewelry cases Dados of colored matting Zephyr balls The Kensington work A pretty mat Skeleton leaves Tapestry work Basil leather work Cabinets Cheap materials for portieres Seaweed Cut work A coverlet wrought by Mary, Queen of Scots The Kensington stitch Sewing buttons on How to make netting Fire place curtains Pen wipers and scrap bags Ottoman and chair covers Lace albums Pretty contrivances for bed-rooms Boxes and trunks. Chapter Fourteen Floriculture and Horticulture: The taste for the beautiful The influence of flowers The wilderness to blossom A beauty which Solomon saw The love of flowers Matthew Arnolds expression As aids to memory Ophelias emblems of the feelings of the heart The sweet gardening toil There, there are no flowers The garden of Eden Nothing but leaves General directions for flower growing Roses Their training and their enemies A window plants Watering window plants and window gardening Geraniums How to preserve flowers in sand Repotting plants The Catalonian Jessamine A water bouquet A flower bed Seasonable hints Plants at rest Flower-raising English ivy To keep cut flowers fresh Tuberoses Fancy fern pans Fuchsias How to set grafts The cause of buds blasting To grow hyacinths in water and in moss Propagating plants Begonias Camellia japonica Preserving autumn leaves Rockeries and grottoes The preservation of bouquets To transplant mignonette Planting flower seeds Training tomato plants How the Japanese restore faded flowers Hyacinths Tulips. Chapter Fifteen The Laundry: A restful sight To wash well Some hints to housekeepers Soaking clothes over night Washing directions Washing and bleaching flannels Sprinkling clothes Colored wool fabrics To wash black goods Light colored cashmeres Removing spots How to wash blankets, light colored calicoes, delicate muslins, cambrics, silk handkerchiefs and stockings, white cashmeres and lace curtains The virtues of borax To remove mildew To do up and renovate black silk Putting away clothes How to remove stains from linen Various recipes Cleaning cloth garments Removing fruit stains How to bleach cotton Some recipes for dyeing How to revive kid gloves Bleaching process Starch The care of towels Stains, etc. Chapter Sixteen The Toilet: A trite old saying The beauty worthy a name A tell tale feature A good complexion Madame Recamier Her strongest point A cosmetic for the face To be handsome To remove wrinkles Directions for painting wrinkles out of the face A nice preparation for chapped hands A harmless cosmetic To disperse freckles A pleasant perfume Buttermilk as a cosmetic Toilet soap A good method for removing superfluous hair To remove fleshworms How to crimp hair A mouthwash Preservation of the teeth Some bad habits How to remove pimples Care of the hands How to clear the complexion To reduce the flesh A harmless dye. Chapter Seventeen Company in the Home: The choice of friends What true friendship is Two proverbs Charles Kingsleys saying Don Quixote and Sancho Panza Constant familiarity Popes lines With whom not to be intimate Dr Johnson and his Boswell The reminiscences of silent hours Our neighbors A French exile and Napoleon the Third The household a sheepfold Scabby and healthful sheep Avoid bad company Mischief-making persons Home-rulers Tittle tattle Gossips Hackneyed expressions The tragic and melodramatic incidents in the village circle The tell-tale Victims and critics The enemies of peaceful homes Untimely and unprofitable visitors The distinguishing trait of home-life Altered manners of friends Malevolent people A rack of self torture Miss Tattle Mr Teller Underground misunderstandings Dr Griswold and Thackeray Do I look like a snob? The natural curiosity of the idle Strong measures against gossips Busy people Mr Fuss and Miss Feathers An untimely visit Self-protection A compliment worth having To make friends is to be friendly The voice a tremendous force Casting pearls before swine When company is oppressive Home should not be a tavern or a club The old proverb A home where pleasant people gather. Chapter Eighteen Home Memories: The earliest scenes Cowpers description of his mothers picture The Madonna The dearest of all memories Dear kindly faces The nurses arms Her influence on the home Familiar objects The preserve-closet and the smacking of lips The garden and the garden gate Memories of sisters and brothers Carlos bark and Dobbins trot In the twilight hour The mysteries of the fire An element the Persians worshipped What fire suggests Fire musings The Yule log when the fire is out The wanderers return Stories around the fireside Grandmas reminiscences Burn brightly, winter fire Home, Sweet Home by John Howard Payne, a world-famous song The poets own fireside Where he first heard the air The song writte n for an opera Where written Facts about Paynes life His return to New York His words at a banquet An orphan and exile A name to live A story in this connection His song a magic sesame which opens all hearts. Chapter Nineteen Pets in the Household: Poor relations The dog and the horse familiar family friends The reasoning power of some dogs De Longs mistake in killing the dogs with his party Power of dogs to find food through scent Brute instinct like supernatural revelation Seven little kittens Family conference Six cats to die Remarkable instinct of the deserted animals Ishmaels without Hagar The miseries of the feline Arabs A ghastly traveling party of three Eight miles over a strange road A dogs affection Dohertys description No magnanimity in cats The biography of dogs The cat likened unto Jacob as a supplanter Tray and Tabitha Kittens and parrots Canary birds Rabbits Guinea pigs and ravens The hand that feeds the animals Two pets enough The dog first in rank Faitfhul and affectionate The vacant kennel The ancient Athenians and dogs The grief of dogs The first thing to be taught The canine gourmand Mercy and manners Care of canaries, parrots and mocking birds How to feed and care for them Some diseases to which they succumb. Chapter Twenty The Mother In the Home: A typical mother Test of character Self denial and tact A pen picture of an ideal woman How she met poverty, change and rebellion Occupation for her children Friend and counselor Fortunate children Hard work and happiness. Chapter Twenty-One Duty of Parents to Children: A codicil to the fifth commandment Martyrs among children The cruelty of injustice The memory of a wrong The child-life of the Saviour What a theme His commandment to children Reaping what is sown An obnoxious vice The saddest of retrospects Ignorance of the laws of life Unfortunate heritages The sins of the fathers Rights of children Early and heedless marriages Young and overburdened mothers Commonplace people What every child is entitled to A celebrated divines singular conclusion Motherhood unrespected The inhumanity of man An unhappy and discordant man Why he was such The crime of infanticide The sins of ignorance A prophecy regarding the nation. Chapter Twenty-Two Death in the Home: Jeremy Taylors views of death A tranquil sleep The selfishness of the living Old heathen an example to Christians Death in the home Rigid English ceremonies Gloomy views of death Inconsistencies of children Lord Byrons saying The dead near us A victory over human weakness To meet again Such a hope rational Human affections more than animal weaknesses Outward observances of death Anniversaries of deaths Pessimists and moral dyspeptics Maybes of the hereafter The home minaret touching the blue sky Until mamma comes home. Chapter Twenty-Three Home Architecture: A noble ambition To own a home The great question A home in fact Locality and drainage Country and suburban homes Sydney Smith on Salisbury Plain Four miles from a lemon Mistakes of builders Inconvenient localities Antagonistic possibilities External and internal arrangements Where every prospect pleases Why St Simon Stylites lived on a pillar Errors in house-building A vast deal of discomfort Innumerable doors A feeling they produce Staircases and pantries A question of knobs and hinges A womans knowledge of closets Storage room with pegs and shelves Life-saving problems Fire-proof houses Heating facilities Health before ornament Designs for house architecture Interior arrangement of homes. Chapter Twenty-Four The Kitchen in the Home: What it should be Brillat-Savarin The kitchen in old Roman houses How some housekeepers neglect kitchens The center warmth of the home American stomachs How business men eat Druggists in demand The diet of some men and women Ills the doctor cannot remedy The art required to cook Alfred the Great and the cakes Attention and consciousness of attention required to cook Leaden bread The Englishman in China The disguising power of gravy and sauces The rule of the Athenian philosopher Socrates preferences King George III and apple dumpling The beggar and George the Fourth The wedding breakfast of Charles the Sixth The diet of Friar Tuck and the gentle hermit of the dale The foods of different countries Sir John Franklin and the Esquimaux lad The simplest of all food The frying pan and other cooking utensils Talleyrand and the fat Bishop The American kitchen German and English cookery The best teacher to have in the kitchen. Chapter Twenty-Five Cookery Recipes. Soups: Stock General Remarks Economical stock White stock White or medium stock Mock Turtle Soup Mrs. Reynolds recipe Tomato soup Lobster Soup Vegetable Soup Three Recipes Potato Soup Rice Soup Turnip Soup Cabbage Soup Carrot Soup Queen Victorias Favorite Soup Green Corn and Tomato Soup Oyster Soup Two Recipes Macaroni Souop Pea Soup with celery Pea Soup Vermicelli Soup Stew Soup Turkey Soup Cucumber Soup (French Recipe) Hodge-Podge Asparagus Soup Mutton Soup Force-Meats Force-Meat for Pike, Carp and various kinds of Fish Force-Meat for Veal, Turkeys, Fowls, Hare, Etc. Fish: General directions for dressing How to broil a shad How to bake shad How to dress shad Pharisee Clams Clams Boiled Shoulder of Cod Salt-Fish Chowder Nantucket Chowder How to cook Codfish How to dress Lobster, cold Lobster patties Lobster Salad How to boil Lobsters Stewed Eels Boiled Salmon Salmon and Caper-Sauce Pickled Salmon Stuffed and Baked Fish How to Fry Fish Fried Smelts Sardines. Oysters: Oyster Soup Broiled oysters How to stew oysters Another way How to fry oysters Oysters or Clam Fritters Scolloped Oysters. Meats: Broiling Frying Boiling Stewing Stewed tripe Boiled round of Beef Roasted Meats Broiled Beefsteaks or Rumpsteaks Broiled Beef-Bones How to Clarify Beef Drippings Beef A La Mode Beef A La Mode, Virginia fashion Beefsteak Pie Baked Beefsteak Pudding How to Pickle Beef for Winter Use and for Drying Italian Beefsteak Beefsteak Boiled Tongue Boiled Breast of Mutton and Caper-Sauce Warmed-over Meats Sausages Roast Haunch of Venison Boiled Leg of Mutton Broiled Mutton and Tomato Sauce Mutton chop A plain stew A Nice Stew Potted Meats Roast Leg of Lamb Beef Patties Spiced Veal Veal and Ham Sandwiches Veal Pie Pickled Tongue Broiled Ham and Eggs How to boil a ham Pigs Feet Souse Pork and Beans. Poultry and Game: Roast Turkey Another way to roast a turkey Boiled turkey How to bake a turkey Stewed turkey Chicken pie Chickens Smothered Chicken Chicken or Fowl Patties Fried Chicken Roast Goose Partridge Pie Pigeons on Toast Boiled Rabbit Stewed Rabbit A Delicious Stuffing. Sauces and Gravies: Brown Apple Sauce Bread Sauce Browning for Gravies and Sauces Clarified Butter Melted Butter Caper Sauce for Fish Gravy for Roast Beef Gravy for Steak Cheap gravy for minced meat Gravy for venison Substitute for caper sauce Celery Sauce Tomato Sauce for keeping Pepper sauce Chow-Chow How to preserve parsley through winter Keeping Sweet Cider Home-made Vinegar Cheap vinegar Spiced tomatoes Spiced sweetmeats Hot spice Crab sauce for fish Cucumber Vinegar Caramel for Coloring. Vegetables: Miss Corsons Rules for Vegetables: Time-Table for Boiling Tomatoes How to Broil Tomatoes How to can tomatoes How to boil green corn Sweet corn How to cook egg-plant, Mrs. Taylors Recipe Egg-Plant Baked Egg-Plant Succotash Corn Fritters Asparagus Macaroni How to peel onions Cauliflower Fried Oyster Plant How to cook hominy Parsnips Boiled green peas How to dress salsify Boiled cabbage Boiled carrots White beans Lima beans Chartreuse of vegetables How to cook greens How to boil potatoes How to use cold potatoes Fried potatoes Baked potatoes Rice Canning corn How to dry green corn Higdum Fried celery Boiled onions. Egg-Baskets How to keep eggs fresh For testing the age of eggs Omelet Tomato omelet Oyster omelet Washington Omelet Rum Omelet Asparagus Omelet Buttered Eggs Stuffed Eggs Pickled Eggs Poached Eggs How to boil eggs for breakfast, salads, etc Scrambled Eggs Fried Eggs Poached Eggs with Cream Toast and Eggs Eggs in Italian Style. Salads: Mustard Salad Cabbage Dressing Salad Dressing Salad Sauce Chicken Salad Dressing for Chicken Salad Cabbage Salad Carrot Salad Shrimp Salad Cold Slaw Hot Slaw Mayonnaise Dressing. Pies: Pie-crust Very Good Puff Paste Pastry Potato Pie Peach Pie Custard Pie Cocoanut Pie Lemon Pie Lemon Custard Pie Lemon Cream Pie Tarlaton Pie Cherry Pie Pumpkin Pie Mince Pie Cream Raspberry Tarts Puddings: Baked puddings Baked Rice Pudding Boiled Rice Pudding Lemon Sauce Apple Sauce Sauce for Baked Pudding Pudding Sauce Corn Starch Pudding Home Pudding How to Make Indian Pudding Bread Pudding Plum Pudding Carrot Plum Pudding Puffets Steam Pudding Hasty Pudding Green Corn Pudding Tapioca Pudding Lemon Pudding Baked Flour Pudding Batter Pudding Cocoanut Pudding Cottage Pudding Apple Dumplings Suet Pudding Apple Pudding. Creams, Jellies, Custards, Etc. Jelly moulded with fresh fruit or Macedoine de Fruits Tapioca Cream Lemon Cream Economical Lemon Cream Whipped Cream Orange Cream Pineapple Ice Cream Raspberry Ice Cream Strawberry Ice Cream Coffee Ice Cream Bavarian Cream Chocolate Eclairs Cream for filling Jelly of Irish Moss How to clarify water for ices Lemon ices Orange Ice Pineapple Ice Lemon Water Ice Orange Moulded with Slices of Orange A Pretty Dish of Oranges Apple Trifle Ambrosia Meringues Open Jelly with Whipped Cream Blanc-Mange Apple Charlotte Harlequin Jelly Baked Custard Custard Apple Custard Chocolate Custard Rice Custard Charlotte Russe Floating Island Cocoanut for Dessert A Dainty Dish Cocoanut Macaroons Everton Candy Chocolate Kisses Caramel Candy Taffy Candy Chocolate Caramels Currant Jelly Orange Jelly How to Mould Bottled Jellies Apple Jelly Jelly A very simple and easy method of making superior orange wine Lemon syrup For a summer draught Currant wine Recipe for making blackberry wine Elderberry wine. Preserves, Canned Fruits, Etc. How to preserve fruit Stewed Pears Watermelon Preserves Preserved Orange Peel Preserved Strawberries How to preserve grapes Preserved grapes in bunches Preserving grapes with honey Grapes preserved in pumpkins Peaches preserved in brandy How to preserve oranges Raspberry Lily Drying fruit Dried apples A nice way to bake apples Apple custard Sealed apples Apples Quinces Canning fruit Jam Cherry jam Raspberry jam Orange marmalade Brandy pineapple Mouldiness Fruit flavoring Initials on fruit A Good Dessert A garnish for sweet dishes. Pickles and Catsups: How to pickle lemons with the peel on How to pickle lemons without the peel Knickerbocker Pickle How to pickle green tomatoes How to pickle red tomatoes Indian or yellow pickle Mangoes Mushrooms Onion and cucumber pickles How to pickle gherkins Nasturtiums Pickled grapes How to pickle peaches Pickled peppers Pickled onions Spanish onions, pickled Pickled plums East Indian Pickle English Pickles How to pickle eggs Universal Pickle A Tennessee Recipe for Tomato Catsup Cucumber Catsup Walnut Catsup How to make curry powder. Breads, Breakfast Cakes, Etc. Mixed Breads Topsy Bread Brown Bread Graham Flour Graham Bread Shaker Bread Corn Bread Self-Raising Bread Egg Corn Bread Wheat Bread French Bread Excellent Rolls Buns Dough Cakes Soda Biscuit Plain Soda Biscuit Crisp Soda Biscuit Biscuits Hard or Water Biscuit Crisp Biscuits Dessert Biscuits Plain Johnny Cakes Strawberry Short-cake Southern Hoe Cake Corn Cakes Economy Cakes Nice Breakfast Cakes Rice or Hominy Griddle Cakes Bread-Cake Batter Cakes Soft Waffles Graham Muffins Mufffins Indian Muffins White Flour Gems Dr Tralls Recipe for Gems Toast without butter Crackers To make pancakes Pancakes Rice Croquettes Rice Fritters Squash fritters Corn Fritters Mush Potato yeast. Cakes and Icings: A few hints respecting the making and baking of cakes Icing Frosting for cakes Royal Icing for cakes To color icing yellow Mrs. Reynolds Recipe for Icing Sponge Cake Soda Sponge Cake Silver Cake Composition Cake Black Cake Yellow Plum Cake Jelly Cake Lemon Cake First-Night Cakes Soda Cake Corn Starch Cake Graham Cake Delicate Cake Gold Cake Cup Cake White Mountain Cake Doughnuts Fruit Cake Ginger Snaps A Plain But Excellent Cake Molasses Drops Cocoanut Cake Lady Fingers Jumbles Pound Cake Macaroons Cookies Minute Cookies Molasses Cookies Gingerbread Soft Gingerbread Cake for Jelly Cocoanut Drops Rice Cakes Light Tea Cake Honey Cake White Cup Cake Fruit Cake Economical Fruit Cake. Coffee, Tea and Beverages: Coffee How to roast coffee How to make essence of coffee How to make coffee Another mode of making coffee Nutritious Coffee How to make good coffee Adulterated coffee How to make tea Green tea Chocolate How to make chocolate Miss Evarts Chocolate How to make cocoa An excellent substitute for milk or cream in tea or coffee How to make barley water How to make toast-and-water Nourishing Lemonade Flax-seed Lemonade. Milk, Cheese, Butter, Etc. How to Keep Milk and cream in Hot Weather Cottage Cheese Cheese fritters Butter Moulds Rancid Butter made sweet How to keep and choose fresh butter A good dinner Hurried dinners. Chapter Twenty-Six Miscellaneous Household Recipes. Chapter Twenty-Seven Social Forms: Cards of compliment Invitation to a wedding Invitation to a reception Admission card formula Reception card Announcement of marriage Marriage anniversaries. There may be slight variations in foxing/toning, etc. Remember folks, this is an 1885 original. This book is 134 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 “1885 ANTIQUE COOKBOOK VICTORIAN COOKERY HOUSE HOME ARCHITECTURE DESIGN DECOR” is in sale since Thursday, September 5, 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, Thailand, Belgium, France, Hong Kong, Ireland, Netherlands, Poland, Spain, Italy, Germany, Austria, Bahamas, Israel, Mexico, New Zealand, Singapore, Switzerland, 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, Russian federation.
  • Year Printed: 1885
  • Country/Region of Manufacture: United States
  • Topic: American (US)
  • Binding: Fine Binding
  • Region: North America
  • Origin: American
  • Author: Laura Holloway
  • Subject: Cooking
  • Original/Facsimile: Original
  • Language: English
  • Publisher: Smith & Miller
  • Place of Publication: Chicago
  • Special Attributes: Illustrated

1885 Antique Cookbook Victorian Cookery House Home Architecture Design Decor

1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD

1889-ANTIQUE-COOKBOOK-Victorian-Cookery-VINTAGE-Pastry-CONFECTIONERY-HOUSEHOLD-01-tqn 1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD

1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD
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): Antique Cookbook Vintage Victorian Illustrated Color Plates Cookery Cook Cooking Chef Kitchen Restaurant Cuisine Culinary Food Service Preparation Recipes Receipts Housewife Housekeeper Home Homemaker Parlor Dining Room Cottage Furnishing Decoration Marriage Husband Wife Women Etiquette Family Life Domestic Service Household Daily Life Hospitality Children Mothers Babies Kitchen Breakfast Menu Bills of Fare Meals Entrees Bread Puddings Desserts Sauces Eggs Seafood Fish Meat Steaks Beef Soups Vegetables Souffle Confectionery Appetizers Side Dishes Salads Muffins Cakes Pies Pastry Custard Biscuits Ice Cream Sandwiches Boiling Broiling Roasting Baking Fricassee Christmas Dinner Fruit Jellies Preserves Preserving Pickling Marmalades Family Children Son Daughter Boys Girls Housekeeping. HOUSE AND HOME: A Complete Housewifes Guide. Published in 1889 by J. 9 x 7.5 cloth hardcover. Illustrated with original engravings, including color plates. Condition: Exterior as shown in photo, general wear. Both inner hinges cracked, leaving some play in the boards. Text block secure, partial crack near middle but all still holding together well. Text is clean and complete. Some offset shadows here and there, probably from flowers or newspaper clippings pressed between pages. No torn, loose or missing pages. NOTE: I recently acquired a wonderful collection of antique cookbooks, receipts books, etc. If you love to collect these old volumes of cookery, “domestic economy, ” formularies, etc. I urge you to visit my auctions frequently to see what each new day brings. Thank you for your interest in my books. This is Marion Harlands HOUSE AND HOME, or A Complete Housewifes Guide. This enormous book combines chapter upon chapter of practical household advice with a large collection of more than 500 cooking recipes arranged as seasonal bills of fare. She lived at Pompton, New Jersey. Under her pen name, Marion Harland, she published 25 novels and three volumes of short stories over the course of her lifetime. But she also wrote an almost equal number of cookery books and books of household/homemaking instruction and advice, including such gems as Cottage Cookery. HOUSE AND HOME is pure Marion Harland. Her prose style is witty, barbed, outspoken and unmistakably feminist (if she were alive today, she would have her own TV show on cable). She ably leads the reader through the rituals of the household, explaining the requirements and expectations of a successful housewife. At the same time, she takes on the role of mentor, relying on her own experience to show young wives how to avoid being taken for granted or treated like servants by their husbands. Take a peek at the Contents below. By the chapter summaries alone, youll see that Mrs. Harland was no shrinking violet. Further down the page, I have summarized the many different cookery recipes found in the book. You can also see some of the charming color and other illustrations. HOUSE AND HOME is a wonderful period item and a fine example of why Marion Harlands works have proven so desirable to collectors over the years. I hope youll take a few moments to have a look. CHAPTER ONE THE HOUSEKEEPER AND THE HOME-MAKER: Every House has a Keeper. Lowest Form of Human Living. Supererogatory Works of Cleanliness. Is Her Life Worth Living? Keeping House not Wisely, but Too Well. ” My House” and “Our Home”. CHAPTER TWO IF NOT STRAW STUBBLE: The Esthetic Craze, and its Effects upon American Homes. Respectable Specimens of Our Homes. The Substantial Three-Story-Brick, and How it is Furnished. Honest John’s Views on the Subject. Husbandly and Wifely Conferences, anent Changes. The Quiet-Eyed Woman who Loves Beauty. Modern Manuals “There is No Use Trying” The Back- Parlor. Japanese Drapery and Family Portraits. Pillows, Cushions and afghan. Curtains, Easels, and Palm. Reconciliation of Carpet and Wall-Paper. “Strengthen the Things that Remain” The Front-Room. Hints Few and Feasible. Live in Your Rooms. CHAPTER THREE THE DINING-ROOM, MEALS AND SERVING: Ingenious Architect’s Utopian Plan. The Genteel Tank in which People Eat. Make the Best of what is. A Meal a Graceful Ceremony. The Dumb Man’s Visible Thought. Hard and Homely Lives. Baron Trenck’s Etched Pannikins. Waiting for a Rise. Care of and Respect for Dainty Wares. Living up to the Old Blue Teapot. Decorous Serving and Waiting. How “Father” Carves and Helps. Major Trencher and Saucerlings. College Sons’and Society Girls. Mothers over Fifty Years Old. Too Late to Rectify Little Matters which are Not Trifles. How to Wait and be Waited Upon. CHAPTER FOUR COTTAGE FURNISHING: What is a Cottage? Barbarism of White Paint and Green Blinds. Exscind “Massive “and Rich. Hard- Wood Floors, and Painted Boards. Sanitary Rugs and the Week’s Work. Farmeress and Her Taypestry Brussels. Cheap Carpets a Blunder. YOURSELF, Your Mark Books are Aristocrats. Bamboo Settee and Cushions. How to take off the Edges of the Strictly Useful. Table-Ware, Cheap and Pretty. Extremes of Scantiness and Crowding. CHAPTER FIVE LICENSED BEGGAR, OR BUSINESS PARTNER: Loveless Marriage, Legalized Crime. Thoughtless Marriage, Sinful Folly. Truest happiness Found in Marriage. Nice Every-Day, Pretty Well-Satisfied Couples. The Great Majority of Couples. A Good Thing that Might be Made Better. The Great Stumbling Block. The Scorpion-Lash that Drives Wives Mad. John Has His Say. Wives Should not Mind Being Treated as Paupers, But they do. Man the Bread Winner; Woman the Bread Eater. The Old, Old, Hateful Story. Ole’ Marster an’ My Chillun. And the Sivinty-five Cints. And the Penciled Butcher’s Bill. And How She Duped Her John. No Shoes to Wear. A Guild of Privileged Paupers. Ask Them how They Like It. Representative John to the Front. Would You Have My Wife Earn Her Own Living? Flattening the Base of the Egg. Solomon Grundy and His Query The Etiquette of Family Life. CHAPTER SIX THE ETIQUETTE OF FAMILY LIFE: Another Fellow’s Sister. Grace Over the Whole Barrel. Philemon Nemo and Baucis Definition of Courtship Temporary Insanity. Breakfast in the Nemo Household. Sentiment Dies Hard in Women. A Savage in Every Man. Not a Trial Effort. Model Daughter and Gray-haired Father. Company and Every-Day Manners. The Inference is Patent One of Two Things is Wrong. The Responsibility of Wives in this Matter. The Husband Has Gone Out of the Business Taking the Boys Down. Seed of an Ugly Plant The Toss-and-Tumble Style of Home Life Crockery Platters and Garnished Porcelain We Understand Each Other. Sincere and Sweet, and Sincere and Sour. Hearts Won are Not Hearts Kept. A Simple Rule of Action. Rough Words and Smooth. CHAPTER SEVEN THE VEXED QUESTION DOMESTIC SERVICE IN AMERICA: English Journal and American Manual. Are there No Servants in the United States? English “Servantgalism” Continental Pikes and Butcher-knives. Mother Robbed and Shorn. If no Servant, No Mistress. Bridget, Katrine, and Victoria-Columbia-Celeste. English Phillis and English Abigail. Service as Truly a Trade as Millinery. ” Miss “Howard, Halyburton and Hamilton. Ellen and the Country Aunt. Me Mother’s Sister, Mem! The Cross of Living Out. Is the Situation Hopeless? You Are the Firm. Auditor and Junior Partner. The Head the Only Indispensable Member of the Corporation. ” The Girl “Holds the Winning Card. ” A Stiff-Ticket” Reference a la mode. Margaret’s Tricks and Drawbacks. A Cyclone in Calico. A Treasure, But Dishonest. Purblind and Virtuous Complacency. Only Safe and Honorable Thing To Do. Nine Cases Out of Ten. Ten Cases Out of Ten. Rule that Should Work Both Ways. The “Hard Place” a Small Pox Placard Curses to be Shunned for Others as for Ourselves. A Word of Caution A Paragon in Every Hireling Not To Be Expected. CHAPTER EIGHT WHY MONDAY? Not Customary, You Know! Is Any Day Less Convenient? ” Steam, Stress and General “Stew of Washing-Day. Tommy Snooks and Betsey Brooks. Abrupt Change Prom Day of Rest. Blessed Calm of Sunday. Monday Like a Cold Snap in Spring. Blue and Black Monday. Warmed-overs, Pick-ups and Make-shifts. One Mother’s Pretty Device. Astonishing Slowness of Apprehension and Narrowness of Mind. What the Brave Lady of the Future Will Do, Haunting Demon of Civilization. CHAPTER NINE LADY: Loaf-Giver.’ Lettice of Warwick; Elizabeth of Hungary; Katherine Parr; Lady Lothrop. And the Washlady’s Husband. The Boarding-Home and Sewing-Machine. Resolution of the Board of Management. Refinement of Sarcasm Arrogant Claim of Silly Illiteracy. The Royal Name of Woman. Ruskin’s Deliverance on this Subject. Correspondent Title to Lady being Lord. No Below-stairs in a Republic. Action, Not Condition, Makes the Noble Man or Woman. Tottering on the Main Truck Lady-Help Wanted. CHAPTER TEN MOUSE OR RAT? Stubborn Effort to Set Other People Right. Society By the Ears. Story of Vulgar Fellow in His Carriage, and Gentleman Driving a Wagon. Hard To Allow One’s Friends To Be Mistaken. My Neighbor’s Opinions. Your Sister’s Carpet. Musician and Mistaken Performer. Restiveness of Reformer Under Criticism. Web not of our Weaving, Nor For Our Wear. Let Others Enjoy Their Opinions. If They Annoy Yon, Get Away From Them. CHAPTER ELEVEN HOUSEHOLD WORRIES: Woman’s Daily Life, One Part Work and Three Parts Worry; A Man’s, One Part Worry and Three Parts Work. Men Are Courageous, Women Patient. Not My Way of Doing Business! Difference in Man’s and Woman’s Method. Usually the Woman Has None. Veteran Housekeepers and Printed Manuals. Keeps a Dog and Does His Own Barking. Dohertys Description Hands and Assistants. Wife’s Agony of Self-Upbraiding. The Large Establishment No Exception. The Most Defenceless Class in the Community. An Uneasy Ocean Casting Up Mire and Dirt. Household Worries Should Be Superficial. Woman in Insane Asylum Polishing One Window-pane. CHAPTER TWELVE VISITED: Is Hospitality a Duty? Latch-string superseded by Spring-bolt and patent Key. The quid pro quo of Receiving and Entertaining. “Quite one of The Family” Young Girls in Virginia Country House. One Day’s Experience. Flying One’s Own Colors. The English Method of Giving Invitations. Fashion of At Home. Unconscious Impertinence of Coming Some Other Time. Definition of a Bore. Talent of Entertaining Well. Visitor of the Spongiest Type. CHAPTER THIRTEEN VISITOR: “Hospitate” Crust of the Loaf. Successful Hosts depend upon Appreciative Guests. Can’t you let me off this once? One Guest, and His Exactions. The Health-Bread of Another. Mungo Park and Zulu Woman. Too Late, and Too Early. Do not Gossip of your Host. Exertion to be Agreeable. CHAPTER FOURTEEN WITH OUR GIRLS: Heaven Help the Men. Requisites for Spinster, and for Wife. Our Girl Speaks Her Mind. The Man who Knows No Better. The Man who Means Well. Friendship Between the Sexes. CHAPTER FIFTEEN OUR VOICES: Pompeiian Guide upon American Voices. Bayard Taylor’s Definition. Cause and Possible Cure. Sweet-faced and Shrill- voiced. Family Party at Delmonico’s. Quality and Key of Voice. Use of Soft Pedal and Legato Movement Heredity. Ben Jonson and John Sylvester. CHAPTER SIXTEEN HOW WE SPEAK: Common Sense and Sad Experience. Go Astray as Soon as Born, Speaking Double Negatives. Magnificent Woman and Her Speech. Persistent Mangling of Vernacular. Self-Made Man and Murdered English. Diamonds Set by Blacksmith. When the Foible becomes Guilt. Impossible to Speak Too Well. What We Owe to Our Mother Tongue, and to Ourselves. CHAPTER SEVENTEEN THE CANDY CURSE: Candy-Eating Babies. The Family Sweet Tooth. Literary Club and Candy. Girl of Fourteen and Her Bedside Comforter. Sugar as an Exclusive Article of Diet. Edson’s Analysis of Poisonous Candy. Natural Taste for Sweets, A Feminine Vice. CHAPTER EIGHTEEN WITH OUR BOYS: William Wirt Small, Sweet Courtesies of Life. Gentleman of the Old School. Etiquette of Men’s Hats. Our Boys, and Graceful Ways. Undue Familiarity of Speech Leads to Freedom of Touch. Womankind, and Respect due Them As Such. CHAPTER NINETEEN OUR BOYS AND OUR BOYS FATHER: Anecdote of Boston Clergyman and Deacon. The Only Way to Cure Your Boy! Girls like Hop-Vines, are Brought Up. Dick’s Evenings at Home. Bumptiousness and What It Means. Mothers somehow make Allowances for Everything Out Again? The Mother’s Reply. CHAPTER TWENTY LITERARY LIFE OF THE HOUSEHOLD: Literary Life of the Household Some Households have None. Home-Education to School Children. Rising Man without Early Advantages. Business Man and The Newspaper. No Time to Read. No Higher Mission than the Mothers. The Mother’s Duty. The Woman who Will Read. CHAPTER TWENTY-ONE WOMEN AS MOTHERS: Reasons why Women should not Vote. No Training for Maternal Office. Margaret Fuller’s Cry. CHAPTER TWENTY-TWO OUR BABY: Queen. Pair of New Mothers. All the Difference in the World. Elsie Venner and Rose-Bud. Husband’s Work and The Wife’s. Living Over Our Own Lives Again. Plaint over the First-Born. This Life Worth Living. CHAPTER TWENTY-THREE VAGARIES OF THE AMERICAN KITCHEN: Twenty-Seven Religions and One Gravy. Our Housewife’s Warm, Substantial Breakfast. Some Substance into It. Drained Dishes and Undrained Vegetables. Jamestown Tower and Plymouth Rock. Sooty Idol Hope for the National Cuisine. CHAPTER TWENTY-FOUR BREAKFAST AS IT SHOULD BE: Breakfast as it Should Be Our Movable Feasts. Why We do not Adopt Paterfamilias utters His Mind. Goblin Care at Early Morning. Father at Breakfast Behind Newspaper. Bill-of-Fare, and How to Eat Breakfast. Christianizing Influence of Breakfast-Table. CHAPTER TWENTY-FIVE THE TEA TABLE: Yorkshire Tea, Eighty Years Ago. Our Big and Varied Teas. Family Tea versus Spread. Dry, Cold and Cheerless Evening Meal. Our Best China and Sunday Nights. Supper-Rolls and Wifely Devotion. Omelette, rather than Rose-bud. Means of Grace and Beauty. CHAPTER TWENTY-SIX WHAT OUR CHILDREN EAT: Dr. Fothergill upon Food for the Nursery. Two-Year-Old Baby and Wind-fall Pears. Bobby’s Breakfast, Dinner and Supper. Why the Trial-Balance does not come out Right. American Lad upon Diet of Princes. PART TWO INTRODUCTION TO MENUS. SPRING BILLS OF FARE 125 Recipes Arranged in Bills of Fare for Breakfast, Luncheon and Dinner: Coarse Hominy Potato Rolls Fried Pigs Feet. Breaded Buttered Toast Roe Omelette Steamed Brown Bread Stewed Potatoes Chocolate Pure Maigre Baked Shad Beefsteak with Sherry Sauce Sauce Spinach au naturel Suet and Sago Pudding Neapolitan Sauce Wheat Germ Meal Porridge Ragout of Liver Egg Biscuit Watercresses Strawberries Clam Scallops Deviled Tongue Brown Potato Soup Shad Baked with Wine Sauce Larded Leg of Mutton Green Peas Stewed Macaroni Strawberry Shortcake Brewis Cornmeal Dodgers Deviled Beef in Batter Scalloped Cod, Halibut or Salmon Hashed Potatoes, Browned Lady Cake Catfish Soup Larded Liver Canned Corn Pudding Stewed Tomatoes Russian Cream Graham Porridge Fried Tripe Rice Muffins Fried Potatoes Meringued Eggs Welsh Rarebit Prudences Gingerbread, without eggs Cocoa-theta Corn Soup Boiled Cod Egg Sauce Baked Mutton Chops Baked Spaghetti Fried Bananas Orange Pudding Fresh Mackerel Farina Cakes Galantine Minced Potatoes Cress Salad Asparagus Soup Boiled Bass Roast Sweetbreads and Peas Young Onions Belles Bright Thought Wheat Germ Meal Broiled Shad Melissas Shortcake Scalloped Fish Deviled Biscuits Pop Overs Mulligatawney Soup Imitation Terrapin Succotash Marmalade Pudding Fruit Graham Flakes Apples and Bacon Corn Bread Salmon Fingers Dressed Potatoes Corn Starch Hasty Pudding Hasty Pudding Sauce Fish Bisque Roast Sweetbreads Imitation Spaghetti Rice and Tomato Graziela Pudding Eggs in Toast Cups Savory Rice and Brains Tomato and Lettuce Salad Ambrosia Neetmok Soup Clam Soup Leg of Mutton with Caper Sauce Lobster Salad with Cream Mayonnaise Crushed Strawberry Ice Cream White Cake Milk and Rice Porridge Shad au Gratin Aunt Chloes Muffins Chicken Croquettes Home-Made Crackers Cornmeal Cup Cake White Soup Veal and Ham Cutlets Asparagus Young Beets Strawberry Trifle Oatmeal Gruel Curried Eggs Flapjacks Mock Snipe Rice Pilau Oranges Cut up with Sugar Tomato Bisque Chicken Fricasee Bermuda Onions, Stuffed Potato Croquettes Chocolate Trifle Milk Porridge Brown Stew of Liver Egg Gems Broiled Smoked Salmon Sweetbread Salad Oatmeal Scones Cream Soup Glazed Cod Larded Chickens Cauliflower with Cheese Sauce Fatimas Pudding Baked Fish Cake Scrambled Eggs Corn Cakes String Bean Salad Fried Bananas Chicken Bisque Brisket of Beef a la Mode Stewed Corn Lima Beans Browned Sweet Potatoes Batter Pudding Cream Sauce Mush and Milk Oyster Omelette Waffles Stewed Potatoes Rechauffe of Fish Tomato Toast Crackers and Cheese Rusk Black Bean Soup Fried Shad with Sauce Piquante Beefsteak and Onions Beets Spinach on Toast Rice Cream Oatmeal Porridge Cornmeal Muffins Baked Omelette with Herbs Cabbage Salad with Boiled Dressing Farina Blanc Mange Canned Pea Soup Stuffed Halibut Curried Chicken Rice Bananas Kidney Beans Cocoanut Custard. SUMMER BILLS OF FARE: Mince of Ham and Eggs French Rolls Deviled Crabs Cold Welsh Rarebit A Sweet Omelette Iced Tea Mock Turtle Soup Fried Whitefish Fresh Beefs Tongue Spring Beans Potatoes au Geneve Corn Starch Custard Pineapple Sliced, with wine Stewed Eels a la Francaise Farina Waffles Savory Potatoes Mince of Chicken and Eggs Shrimp Salad Thin Bread and Butter Huckleberry Cake Tomato Soup Lobster Pates Beef Roast a lOrleans New Potatoes Banana Ice Cream Milk Mush Tom Thumb Omelettes Buttered Potatoes Rye Muffins Curried Lobster Pickled Lambs Tongues with Mayonnaise Oatmeal Crackers Junket Calfs Feet Soup with Poached Eggs Potted Ducks Potatoes a la Napolitaine Stuffed Egg Plant Shrimp and Cheese Salad Charlotte a la Royale Molded Wheat Germ Meal Porridge Scalloped Codfish with Cheese Buttermilk Biscuit Chopped Potatoes Pates de Veau Tomato Salad Chicken Sandwiches Cocoanut Cake Green Pea Soup Fried Scallops Queen of Puddings Roast Fowl a la Guyot Green Corn Porridge Deviled Kidneys Mammas Muffins Melons Codfish Scalloped, with Mushrooms Terhune Corn Bread Dried Rusk and Milk Lakewood Chowder Chickens Fried Whole Potato Fritters Summer Squash Peaches and Whipped Cream Lobster Croquettes Bread and Milk Muffins Fried Cucumbers Meringued Coffee Ragout of Sweetbreads Potato Scallops Cousin Melissas Sponge Cake Lemonade Salmon Bisque Brown Fricassee of Chicken Stuffed Tomatoes Egg Salad with Sardine Mayonnaise Huckleberry Pudding Arrowroot Porridge Broiled Chickens Egg Biscuits Potatoes a la Parisienne Ham Rarebit Corn Fritters Pink and White Cake Baked Soup Oyster au Gratin Stewed Pigeons String Beans a la Maitre dHotel Scallop of Corn and Tomatoes Apple Meringue Stewed Sheeps Tongues Oatmeal Bannocks Rissoles Cucumber Salad Chopped Potatoes Warm Gingerbread Curry Rice Soup Baked Pickerel Stewed Chops String Beans Peach Ice Cream Lemon Cake Ham Fried in Batter Browned Potatoes Rice Waffles Beef Balls Corn Cake Potato Salad Lemon Cream Toast Fish Bisque Maigre Fricasseed Broilers Potato Croquettes Baked Cauliflower Peach Pudding Peach Sauce English Oatmeal Porridge Beef Sausages Scalloped Eggs Raised Muffins, without eggs Fried Sweet Potatoes Warm Jelly Cakes Beef and Sago Soup Cod and Macaroni Liver a la Jardiniere Stewed Celery Potato Croquettes Hedgehog Pudding Wheaten Grits Breakfast Bacon Boiled Eggs Waffles Beef Loaf Sardines on Toast Cocoanut Cake Lobster Chowder Braised Veal Potato Hillocks Stewed Tomato Indian Meal Pudding. THE DINNER PAIL: Ham Sandwiches Cheese and Egg Sandwich Sardine Sandwiches Bacon and Mutton Sandwiches Cracker and Anchovy Sandwiches Deviled Eggs Chicken Salad Galantine Fruit Bread. AUTUMN BILLS OF FARE: Mutton Chops Egg Gems Stewed Lobster Toasted Crackers Saratoga Potatoes Apple Pyramid Turnip Puree Boiled Corned Beef Creamed Onions Tomatoes and Corn Batter Pudding Cream Sauce Fruit Beef Hash au Gratin Barbaras Griddle Cakes Baked Potatoes Oysters in Bed Fried Pigs Feet Deviled Tomatoes Café au Lait Cake Filling for Cake Turnip Puree Baked Flounder Cutlets Larded Beefs Tongue Fried Oyster Plant Celery au Gratin Maries Pudding Liquid Sauce Imperial Granum Porridge Stewed Eggs Risen Muffins Oysters Scalloped with Mushrooms Fried Apples Mince of Potatoes and Corn Jelly Roll Lima Bean Soup Curried Chicken Pie Stewed Cabbage Fried Celery Sweet Potato Pie Rye Porridge Kidneys and Ham Flannel Cakes Beef Scallops Cheese Fingers Doughnuts Turnip Soup Deviled Oysters Braised Beef Spinach On Toast Fried Parsnips Cup Plum Pudding Oatmeal Porridge Deviled Rabbit Corn Bread Lyonnaise Potatoes Veal and Ham Croquettes Baked Sweet Potatoes Apple Sauce Sponge Cake Clear Soup Creamed Lobster Stewed Beefsteak Cauliflower Potatoes in Cases Horse Radish Burnt Custard Light Cakes Breaded Scallops Potato Drop Cakes Peach Shortcake Scotch Herrings Cold Beefs Heart Sponge Cake Fritters Mutton and Macaroni Chicken and Sago Broth Spinach Dunder Haggis Rice Cream Pork Chops with Tomato Sauce Crumb Griddle Cakes Meringued Café au Lait Smoked Salmon Potato Cakes au Gratin Rabbit Soup Oyster Salad Steamed Turkey Thickened Milk Cranberry Sauce Scalloped Cabbage Stewed Squash Myrtles Charlotte Mush and Milk Sausages Pancakes, Sugared Italian Rice Pudding Tomato Sauce Fried Bread Apple Charlotte Barley Broth Buttered Lobster Pot Roast of Beef Potato Souffle Pea Cakes Amber Pudding Fried Liver White Scones Chopped Potatoes Boiled Eggs Home Made Sausage Cherry and Sardine Salad Fried Bananas Soft Gingerbread Vegetable Soup Broiled Bluefish Veal and Ham Pie Scalloped Squash Sweet Potatoes au Gratin Rice and Peach Pudding Cream Sauce Brewis Risen Corn Bread Clam Fritters Stewed Sweet Potatoes Boiled Eggs Deviled Ham Potato Puff Bread, Butter and Pickles Baked Apple Charlotte Boiled Chestnuts Rabbit Soup Browned Beefs Tongue Curry of Tomatoes and Rice Turnips with White Sauce Boiled Indian Pudding. WINTER BILLS OF FARE: Browned Rice Porridge Fricasseed Eggs Crumpets Stewed Potatoes Giblet Soup Roast Beef with Yorkshire Pudding Sea Kale Mount Blanc Potato Creamed Sponge Cake Brandied Peaches Hominy Boiled with Milk Creamed Eggs Fried Mush Brown Muffins Barbecued Ham Baked Potatoes Steamed Apples Marmalade Cake Clam Chowder Boiled Chicken in rice Stewed Celery Mashed Potatoes Hominy Porridge Fish Balls Risen Muffins White and Graham Bread Calfs Brains Scalloped Tomatoes Steamed Corn Bread Mock East Indian Preserves Calfs Head Soup Halibut Steak Beefs Tongue au Gratin Potato Puff Stewed Oyster Plant Baked Apple Dumpling, Brandy Sauce Oatmeal Porridge Southern Batter Bread Codfish Omelette Potato Loaves Fried Tripe Baked Eggs Potato Puree Larded Pike Veal and Ham Cutlets Creamed Turnips Potato Souffle Stewed Tomatoes Baked Roley-Poley Corn Beef Hash Shrimp Salad with Mayonnaise Dressing Cheesecups Oatmeal Gingerbread Cocoa-theta Cod Chowder Baked Calfs Head Canned Corn Stew Mold of Potato Indian Meal Pudding Baked Sweet Apples Brain Fritters Oatmeal Griddle Cakes with Maple Syrup Chicken or Veal Fondue Baked Beans Potato Soup Steamed Chicken, Stuffed Oyster Plant Fritters Rice Porridge Stewed Eels Potato Balls Anchovied Toast with Egg Sauce Farina Soup Baked Halibut Ragout of Mutton Cauliflower au Gratin Hominy Croquettes A Winter Hens Nest Graham Biscuit Golden Mush How to use the last of the Mutton Cheese Bars Soft Raisin Gingerbread Vegetable Family Soup Scalloped Oysters Stewed Duck Glazed Potatoes Suet Pudding Farina Salt Mackerel with White Sauce Veal and Macaroni Scallop Baked Sweet Apples and Cake Russian Soup Salmon Pudding with Lemon Sauce Roast Rabbits Potatoes au Milan Graham Fruit Pudding. PICKLES: East India, or Mixed Pickles Tiny Tims Chow Chow No. 1 Chow Chow No. 2 Cucumber Soy Green Tomato Soy Ripe Tomato Soy Cherry Pickle Pickled Pears Pickled Peaches Pickalilli. FRUIT JELLIES: Currant Jelly Cherry Jelly Blackberry and Raspberry Jelly Strawberry Jelly Peach and Pineapple Jelly Apple Jelly Quince Jelly. PRESERVES, JAMS, AND MARMALADES: Preserved Strawberries Pineapple Preserves Preserved Cherries Imitation East India Preserves Red Raspberry Jam Blackcap Jam Quince Marmalade Orange Marmalade Peach Marmalade. A FEW DISHES FOR THE INVALID. Remember folks, this is an 1889 original. This book is 130 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 “1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD” is in sale since Wednesday, September 4, 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 worldwide.
  • Year Printed: 1889
  • Country/Region of Manufacture: United States
  • Topic: American (US)
  • Binding: Hardcover
  • Region: North America
  • Origin: American
  • Country of Manufacture: United States
  • Author: Marion Harland
  • Subject: Cooking
  • Original/Facsimile: Original
  • Language: English
  • Publisher: J.H. Moore & Co.
  • Place of Publication: Philadelphia
  • Special Attributes: Antique Cookbook Cookery Recipes Victorian Rare

1889 ANTIQUE COOKBOOK Victorian Cookery VINTAGE Pastry CONFECTIONERY HOUSEHOLD

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

ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist

ANTIQUE-COOKBOOK-Vintage-Cookery-1901-Pastry-Pies-Cakes-Victorian-Women-Feminist-01-hzxa ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist

ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist
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. Or An Economical and Practical American Culinary Encyclopedia. Containing Facts Worth Knowing, Health Suggestions, Care of the Sick, Table Etiquette, Dinner Giving, Menus, Household, Toilet and Cooking Recipes. Being the Result of Years of Labor and a Life Time’s Experience by Mrs. Minnie Palmer, with the approval of Mrs. Published in 1901 by the W. 10 x 7 hardcover. Condition: GOOD ANTIQUE CONDITION. Original 1901 edition expertly restored by professional book conservator. Recased in sturdy buckram with original spine and front cover decoration laid on. Chipping on several page edges near the front carefully repaired. Text is clean and complete. Pages are tanned due to age and pulp content of paper used. This book was not made to last even 20 years, let alone 120. Yet here it is, still in existence today. At the same time, it’s more than just a cookbook: it’s also a testament to 19th-century feminism. Exchanges began to crop up in larger cities around the United States in the 1880s, each offering a range of services for its patrons, including the two most well-known: the Consignment Shop and the Lunch Counter. Other services offered at the various Exchanges included Bureau of Information and Employment, Cooking School, Lunch Counter or Dining Room, Library, Reading Room, Legal Advice, Bookshop, and Candy Store. , the shops fared remarkably well during their heyday. By providing a marketplace in which to sell goods, the Exchanges gave women especially women of lesser means — a way to build financial independence. One of the Exchanges most popular forms of fundraising was by the publication of cookbooks. Some of these were organized years ago, but its object has been, and will ever be, to benefit woman and her home. Its success is now no question of thought: thousands upon thousands of worthy women left penniless, have, through this organization, become helpful and happy women. At the tables and counters can be found all that makes home pleasant: soups, salads, roasts, breads, cakes, pies, jellies, pickles, canned fruit, table decorations and fancy goods of all kinds. No place in all these cities has such tempting viands, such wholesome breads, such delicious puddings, and such toothsome sweetmeats. These cooks make no mistakes! They have been tried and not found wanting. Their excellence will not fail to recommend themselves as they have been chosen with a view to the varied requirements of all American households. They were found tucked inside the book. For your convenience, I have taken the liberty of personally summarizing the various chapters and the mouth-watering recipes they contain. You will find those below. Further down the page you can see some photos of the book and its contents. I hope you’ll take a moment to have a look. HOLIDAY BILLS OF FARE. FRESH FRUITS AND HOW TO SERVE. FRUIT SAUCES AND COLORINIGS FOR SAME: Boiled Apples, Spiced Cider Apple Sauce Dried Apple Sauce Baked Pears Stewed Prunes Coddled Apples Stewed Apples, Mothers Recipe Stewed Pears Blackberry Mush Baked Apples Baked Quinces Stewed Dried Berries Stewed Rhubarb Cranberry Sauce Apple Ginger, a Dessert Dish Coloring Ice Creams. CANNED AND DRIED FRUITS: Sealing Wax Condensed Canning Canned Peaches How to Color Preserves Pink How to Color Fruits Yellow How to Color Fruits Green Canned Strawberries How to Can Quinces Canned Pineapple Canned Fruit Juices Canned Raspberries Canned Elderberries Canned Pears Canned Apples Canned Pumpkin Canned Pie Plant Canned Plums How to Stew Apples Canned Corn Canned Mince Meat Stewed Pears Canned Preserved Currants Canned Tomatoes Dried Currants, Blackberries and Raspberries Dried Cherries Dried Plums Dried Peaches and Apples Dried Peaches Dried Pumpkin. How to Preserve Plums without the Skins Apple Preserves, whole Strawberry in Jelly Apple Preserves Apple and Quince Preserves Preserved Quinces Preserved Pears Preserved Greengages in Syrup How to Preserve Cherries in Syrup Plum Sweetmeats Wild Plum Preserves Gooseberry Jam Plum Tomato Preserves Peach Preserves Green Tomato Preserves Preserved Pears Pineapple Orange Preserves Crab-apple Preserves Blackberry Preserves How to Preserve Watermelon Rind and Citron How to Color Citron Pink Cucumber Preserves Strawberry Preserves Prune Preserves Calves Feet Jelly Currant Preserves How to Preserve Berries Whole Orange Marmalade Preserved Pumpkins Raspberry Jam Blackberry Jam Strawberry Jam Currant Jam, white or red Grape Jam Sweet Potato Preserves Rhubarb Jam Orange Jam Preserved Lemon Peel Brandy Peaches Crab Apples Pineapples Black Currant Jam Grape Butter Orange Butter Pumpkin Butter Quince Marmalade Grape Marmalade Lemon Marmalade Peach Marmalade Apple Marmalade Pineapple Marmalade How to Clarify Jelly Currant Jelly, uncooked White Currant Jelly Raspberry Jelly Crab Apple Jelly Florida Orange Jelly Quince Jelly Grape Jelly Cranberry Jelly Blackberry Jelly Raspberry Jelly Cherry Jelly Four-Fruit Jelly Peach Jelly Tomato Jelly Pie Plant Jelly Plum Jelly Wild Plum Jelly Orange Syrup Lemon Jelly with Gelatine Pyramid Jellies Apple Jelly Prunes, a French Marmalade Wine Jelly Port Jelly Brandy Jelly. BREAD: Homemade Yeast Nos. 1 and 2 Hop Yeast Steamed Brown Bread Wheat Bread Bread with Potato Sponge Hop Yeast Bread Bread with Corn Meal Sponge Salt Rising Bread Excellent Light Bread Never Fails Milk Rising Bread Virginia Brown Bread Graham Bread Nos. 1, 2 and 3 Quick Graham Bread Bread with Mush Boston Brown Bread Boston Brown Bread No. 2 Brown Bread Plain Boston Brown Bread Steamed Brown Bread Southern Corn Bread Rye Bread Corn Bread Steamed Corn Bread Virginia Corn Bread Corn Cake Corn Dodgers. BISCUITS AND ROLLS: General Suggestions Cream Biscuits Baking Powder Biscuit Raised Biscuit Parker House Rolls French Rolls Tea Biscuit Potato Biscuit No. 1 Potato Biscuit No. 2 French Rolls Breakfast Roll Coffee Rolls Winter Rolls Beaten Biscuits English Muffins Crumpets Rusks Cinnamon Cakes Buns Bread Puffs Sally Lunn Sally Lunn, unfermented. QUICK MUFFINS, WAFFLES, GRIDDLE CAKES, ETC. Quick Muffins Gems Corn Gems Graham Gems with Dates Sweet Milk Gems Corn Meal Muffins, without eggs Hominy Muffins Plain Muffins Buns Graham Gems Quick Waffles Raised Waffles Rice Waffles Raised Potato Cake Breakfast Cake Almas Popovers Griddle Cakes Berry Tea Cakes Stale Bread Griddle Cakes Corn Meal Griddle Cakes Green Corn Griddle Cakes Graham Griddle Cakes Berry Griddle Cakes French Cakes Rice Griddle Cakes Johnny Cake Quick Flannel Cakes Buttermilk Cakes Rye Drop Cakes Raised Graham Griddle Cakes Corn Cakes Graham Mush Flannel Cakes Graham Breakfast Cakes Buckwheat Cakes Fritters Apple Fritters Green Corn Fritters Rice Fritters Currant Fritters Banana Fritters Peach Fritters Pineapple Fritters Parsnip Fritters. SOUPS: Stock White Stock Soup Soup Flavorings How to clarify stock Green Pea Soup Gumbo Filee Bay Leaf for flavoring Celery seed Curry powder Soup Herb Spirit Parsley Rolled Oatmeal Walnut Beef Soup Noodle Soup Noodles Ox-Tail Soup Bouillon Soup Okra Soup Consomme Mutton Soup Macaroni Soup Scotch Mutton Broth Veal Soup Calfs Head Soup Normandy Veal Soup Mock Turtle Soup Force-meat for Soup Ox-Tail Soup Chicken Noodle Soup Oyster Soup Chicken Cream Soup Chicken Bean Soup Chicken Green Corn Soup Chicken Soup, plain Vegetable Soup Squirrel Soup Green Turtle Soup Forced Meat Balls for Green Turtle Soup Lobster Soup Game Soup Celery Soup Macaroni Soup Onion Soup Clear Vegetable Soup Rice Soup Sago Soup Tomato Soup Dried Bean Soup Black Bean Soup Barley Soup Turtle Bean Soup Vermicelli Soup Pea Soup Cream Pea Soup Cream of Barley Soup Cream of Corn Soup To Get Up Soup in a Haste Clam Soup Salmon Soup Oyster Soup Oyster Stew Lobster Soup Fish Soup Cream Tomato Soup Vegetable Soup Asparagus Soup Meatless Tomato Soup Green Corn Soup Carrot Soup Potato Soup Noodles Force Meat Balls for Soup Croutons Egg Balls for Soup. FISH, FROGS AND EELS: Manner of Frying Fish Fried Smelts Fried Eels No. 2 Fried Trout Fried Salt Mackerel Fried Halibut Broiled Fish Broiled Mackerel, salt Broiled Halibut Broiled White-Fish, fresh Broiled Shad Boiled Bass Salmon Steak and Potatoes Boiled Cod Fried Salt Mackerel Baked Haddock Baked White-fish Baked Pickerel Bass and Pike Salmon and Caper Sauce Baked Blue Fish Boiled Fish Cod Fish Cakes Halibut Steak a la Flamande Boiled Shrimps Dried or Smoked Salmon Planked Shad How to Cure and Smoke Shad Chowder Fish a la Reine Cusk a la Crème Salmon Cutlets Codfish Balls Baked Canned Salmon Boiled Codfish and Oyster Sauce Cream Codfish, salt Stewed Carp Eels a la Tartare Fried Eels Fried Frogs Stewed Frogs. MEAT AND FISH SAUCES AND GRAVIES: Cream Sauce Drawn Butter Caper Sauce Mint Sauce Onion Sauce Egg Sauce Chili Sauce Brown Sauce Sauce for Game Bread Sauce Sauce Tartare Mushroom Sauce Currant Jelly Sauce Curry Sauce Green Tomato Soy Apple Sauce Anchovy Sauce Anchovy Sauce of the essence Cranberry Sauce Oyster Sauce Caper Butter Drawn Butter Sauce Celery Sauce Governors Sauce Shad Roe Sauce Champagne Sauce Parsley Sauce Asparagus Sauce Mushroom Sauce French Mustard Tomato Sauce Currant Jelly Sauce How to Prepare Horseradish for Winter. OYSTERS, CRABS, LOBSTERS, CLAMS, SHRIMPS, AND TURTLES: Oysters Raw Oysters Oysters served in a block of Ice Oysters served on the half shell Stewed Oysters in Milk and Cream Pan Oysters Oysters fried in batter Oyster Cocktail Broiled Oysters Boston Oyster Pie Red Herrings or Yarmouth Bloaters Oyster Croquettes Oyster Fritters Mock Oysters Oysters on Toast Scalloped Oysters Fricassee of Oysters Turkey Wings with Oyster Dressing Oyster Filling for Poultry How to Boil Crabs Deviled Crabs Scolloped Crabs Soft Shell Crabs Lobster with Cecil Sauce Boiled Lobster Curried Lobsters Scolloped Lobster Clam Chowder Clam Fritters Soft Shelled Clams Stewed Clams Fried Clams How to Roast Clams Shrimps Fried Smelts Stewed Terrapin Turtle. MEATS AND SUITABLE SAUCES: Vegetables appropriate to Different Meats How to Choose Pork How to Keep Meat from Flies Broiled Beefsteak Beefsteak Smothered in Onions Beefsteak and Onions Beefsteak Pie Roast Beef Beef Patties Boiled Corned Beef A Brown Beef Stew Roast Beef with Yorkshire Pudding Yorkshire Pudding Beef Heart, Baked or Roasted Potted Beef Meat Pies Beefsteak Pie Fricasseed Tripe Broiled Tripe Fried Tripe How to Boil Corned Beef A Nice Way to Serve Cold Beef Corned Beef Hash Spiced Beef Beef Balls Dried Beef in Cream Pounded Beef Hamburger Steak Beef Salted or Corned Stewed Kidneys Beef Tongue, Boiled Deviled Tongue How to Clarify Beef Drippings Sweet Breads Fried Sweet Breads with Oysters, Baked Boiled Calf Head Head Cheese Delicious Minced Beef Dohertys Description Calfs Liver and Bacon Dressing with Roast Beef Gravies for Roasts Meat Omelet Roast Loin of Veal Stuffed Fillet of Veal with Bacon Veal Cutlets Veal Stew Veal Loaf Veal with Oysters Stewed Kidney Sweetbread Sweetbreads, Larded Veal Croquettes Broiled Mutton Chops Mutton Chops, Fried Boiled Mutton with Caper Sauce Roasted Leg of Mutton Roast Fore-Quarter of Lamb Baked Mutton with Dressing Mutton Chops How to Roast Leg of Lamb Lamb Stewed with Peas Pressed Lamb Minced Mutton Scraps Lamb Patties Roast Pork Broiled Ham Delicious Fried Ham Boiled Ham Ham Croquettes Pigs Cheek Roast Spare Rib Fricatelli Boned Ham Pork Chops, Steaks and Cutlets Sausage Pork Fritters Pork and Beans Pork Sausages Minced Ham with Eggs How to Fry Salt Pork Brine for Beef, Ham, Shoulder or Mutton How to Try Out Lard Pigs Feet Soused How to Make Lard How to Cure English Bacon. POULTRY AND GAME: How to Stuff for Baking Chicken Larded and Roasted Smothered Chicken Broiled Chickens or Quails Chicken Stew with Biscuit Chicken Pie with Oysters Jellied Chicken Pressed Chicken Chicken Croquettes Potted Chicken Chicken with Oysters Fricassee Chicken A Brown Fricassee of Chicken A White Fricassee of Chicken Chicken Cecils Chicken Stew with Dumplings Dumplings Chicken Pot Pie Roast Turkey with Giblet Sauce Roast Turkey with Oyster Dressing Boiled Turkey Boned Turkey Wild Turkey Turkey Scollop Turkey Hash with Eggs Turkey Rissoles Wild Ducks Roast Wild Duck Tame Duck Roasts Plover Ducks Canvas Back Roasted Geese and Goslings Roast Goose Goose Stuffed with Sauerkraut Guinea Fowls Roast Pigeons Pigeons Stewed Pigeon Pie Baked Squabs How to Roast Woodcocks, Snipes or Plovers Reed Birds and Rail Birds Partridge Pie Pigeon Pie Blackbird Pie How to Roast Rail and Reed Birds Quail on Toast Prairie Chickens Baked or Roasted Roast Partridge Larks Rabbits or Hares Pilau of Birds Roast Rabbit Boiled Rabbit Liver Sauce Broiled Rabbit Jugged Hare Squirrel Pot Pie Squirrels, Fricasseed, Stewed or Fried Roast Haunch of Venison Venison Steaks Venison Stew Venison Cutlets Jelly Sauce for Venison Venison Sausage Bear Meat Bear Steaks Stuffing for Ducks Apple Stuffing for Game Giblet Stew Bread Stuffing Sage Stuffing Onion Stuffing Sage and Onion Stuffing Chicken Force Meat. VEGETABLES: Potatoes Mashed Potatoes Potato Puffs Saratoga Chips Potato Snow Fried Raw Potatoes Potato Balls Baked Broiled Potatoes Potatoes Baked in Milk Mrs Sewards Potato Scallop Potato Croquettes Stuffed Potatoes Potato Stew Fried Potatoes Brown Baked Potatoes Baked Potatoes Potatoes a la Crème Princess Potatoes Potato Balls, Fried Potato Croquettes Boulettes Sweet Potatoes Baked Sweet Potatoes Boiled Turnips Turnips with Cream Sauce Browned Turnips Rutabaga Boiled Turnip Tops or Sprouts Baked Pumpkin Cauliflower Cauliflower with Sauce Corned Beef and Cabbage Boiled Cabbage Hot Slaw Delicate Cabbage Sauer Kraut Creamed Cabbage Fried Egg Plant Egg Plant with Butter Scalloped Egg Plant Dutched Lettuce Wilted Lettuce Onions Boiled Stewed Onions Fried Onions Carrots Carrots Stewed Stewed Okra Stewed Celery Beets Summer Squash Spinach Winter Squash Boiled Spinach How to Peel Tomatoes Stewed Tomatoes Broiled Tomatoes Tomato Toast Baked Stuffed Tomatoes Escalloped Tomatoes Deviled Tomatoes Sliced Tomatoes Fried Green Tomatoes Fried Green Tomatoes and Onions Asparagus Succotash Fried Cucumbers Green Peas Boiled Corn Roasted Green Corn Tomatoes a la Cream Corn Oysters Cold Corn How to Cook Dried Corn Stewed Salsify or Oyster Plant Vegetable Oyster Greens Mashed Potatoes Fried Parsnips Boiled Parsnips with Cream Sauce Sour or Narrow Dock Boiled Dandelions How to Stew Canned Mushrooms Baked Mushrooms Boiled Mushrooms Boiled Dinner Mushrooms Stewed Mushrooms Fried Asparagus Upon Toast Dry Lima Beans String Beans Pork and Beans How to Boil Rice Baked Rice Rice, Southern Manner Asparagus with Eggs Asparagus Upon Toast Baked Macaroni Macaroni with Cheese Hominy Hominy Croquettes French Artichokes Jerusalem Artichokes. SALADS: Mayonnaise Dressing French Dressing Salad Cream Dressing Cream Dressing for Cold Slaw Beef Salad Salmon Salad Lobster Salad Chicken Salad Veal Salad Salad of Crabs Red Vegetable Salad Cucumber Salad Potato Salad Mayonnaise of Salmon Oyster Salad Cold Slaw Plain Cold Slaw Fruit Salad Dressing Cauliflower Salad Lettuce Salad Cabbage and Celery Salad Tomato Salad Apple Salad Water Cress Salad Hot Lettuce Salad Tomatoes Raw Apricot Salad Banana Salad Orange Salad Peach Salad. PASTRY, PIES AND TARTS: Mrs. Roberts Puff Paste Plan Crust Half and Half Plain Paste with Lard Suet Pie Crust Good Common Paste How to Glaze Pastry How to Ice Pastry Quince Pie Cherry Pie Cream Peach Pie Green Currant Pie Cranberry Pie Delicate Pie Lemon Custard Pie Lemon Pie with Two Crusts Grandmothers Lemon Custard Cocoanut Custard Pie Orange Pie Cream Pie Grape Pie Apricot, Apple or Peach Meringue Pie Sliced Apple Pie Pastry Sandwiches Pie Plant or Rhubarb Pie Squash Pie Pineapple Pie How to Prepare Pumpkin for Pies Eggless Pumpkin Pie Southern Tomato Pie Vinegar Pie Sweet Potato Pie Custard Pie Cranberry Tart Pie Gooseberry Pie Cocoanut Pie Jelly Pie Huckleberry or Elderberry Pie Blackberry and Raspberry Pie Banana Pie Strawberry Tart Pie Cheese Cake Pie Molasses Pie Damson Plum Pie Apple Custard Pie Chocolate Custard Pie Mince Meat Mock Mince Meat Tart Shells Fruit Tarts Lemon Tarts Gooseberry Tart Marlboro Tarts Apple Tarts Chocolate Tarts Neetmok Tarts Paginini Tartlets Peach Meringue Pie Cherry Tarts Green Grape Tarts Maids of Honor Cream Fruit Tart Tart Shells Cream Tarts Pineapple Tart. PUDDING AND DUMPLINGS: Rich Baked Apple Pudding Snow Pyramids English Plum Pudding Christmas Plum Pudding Plain Plum Pudding Boiled Indian Pudding Steamed Indian Pudding Baked Indian Pudding Half-Hour Pudding Cottage Pudding Batter Pudding with Cherries Suet Pudding Apple Tapioca Pudding Cherry Pudding Plain Bread Pudding Pie Plant Charlotte Florentine Pudding Bread and Butter Pudding Newport Pudding Pine Apple Pudding Snow Pudding Dandy Pudding Cream Chocolate Pudding Cream Coconut Pudding Orange Pudding Rice Pudding Rice Peach Pudding Tropical Snow Rice Snow Balls Plain Rice Pudding Tapioca Pudding Delicious Lemon Pudding Cabinet Pudding Peach Rolls Apple Roly Poly Transparent Pudding Fig Pudding Royal Sago Pudding Chocolate Pudding How to make Custard Cake with Sauce Blackberry Pudding Cherry and Berry Pudding Peach, Pear and Apple Pudding Corn Starch Pudding Corn Starch Pudding with Custard Raisin Pudding Prune Pudding Suet Pudding Minute Pudding Carrot Pudding Rice Dumplings Apple Dumplings Rich Baked Apple Pudding Apple Cobbler. DAINTY DISHES FOR DESSERTS: Plain boiled custard Boiled Custard Baked Custard Cup Custards Snow Custard Lemon Custard Tubbie Custard Moonshine Orange Custard Birds Nest Custard Cream Custards Tapioca Custard Farina Custard Mottled Custard Charlotte Russe, Plain Charlotte Russe, Extra Apple Charlotte Banana Charlotte Fruit Charlotte Chocolate Meringue Ivory Blanc Mange Cherry Tapioca Orange Tapioca Peach Tapioca Raspberry Tapioca Strawberry Tapioca Quaking Custard Ornamental froth for Blanc Mange or Creams Tapioca Blanc Mange Sago Blancmange Cornstarch Blancmange Farina Blanc Mange Cream Fruit Blancmange Quince Blanc Mange Rice Blanc Mange Raspberry Cream Strawberry Cream Winter Snow Cream Swiss Cream Italian Cream Whipped Cream Chocolate Bavarian Cream American Cream Fried Cream Hamburg Cream Coffee Bavarian Cream Italian Cream Snow Pyramids Dish of Snow-whipped Cream Omelet for Dessert Lemon Pudding Apple Snow Apple Trifle Moulded Apple Banana Dessert Peach Dessert Lemon Trifle Angels Snow Apple Charlotte Orange Float Floating Island Cheese Fingers Jelly Kisses Dessert Puffs Sponge Pudding Jelly Fritters Macaroons Cream Cheese English Cream Cheese Chocolate Macaroons Dutch Cheese or Cottage Cheese Lemon Toast Butter Pudding Strawberry Short-cake Cream Raspberry Short Cake Peach Short Cake Cranberry Shortcake Apple Shortcake Orange Shortcake Sweet Shortcake Lemon Shortcake Jelly Shortcake Epicurean Shortcake. SAUCES FOR PUDDINGS AND DUMPLINGS: Simple Sauce Sauce for Plum Pudding Cider Sauce Cocoanut Sauce Vanilla Sauce Maple Sauce Dominion Sauce Orange Hard Sauce Pineapple Sauce Strawberry Sauce Hard Gold Sauce Hard Silver Sauce Old Style Sauce Custard Sauce Sugar Sauce Brandy Sauce Caramel Sauce Peach Sauce Raspberry Sauce Gooseberry Cream Fruit Creams Hard Sauce Vinegar Sauce Egg Sauce Fruit Sauce Lemon Sauce Madeira Sauce Jelly Sauce Whipped Cream Sauce Rose Water Fruit Salad Jelly Salad. ICE CREAM AND ICES: Lemon Ice Cream Chocolate Ice Cream Vanilla Ice Cream Strawberry Ice Cream Fruit Ice Cream Coffee Ice Cream Banana Ice Cream Apricot Ice Cream Peach Ice Cream Pineapple Ice Cream Cocoanut Ice Cream Tutti Frutti Ice Cream Iced Cake. CAKES: Cake-Making an Art Frosting and Icing Quick Frosting Boiled Frosting Frosting without Eggs, Boiled Caramel Icing Eggless Frosting, Quick Sugar Icing Almond Icing Tutti Frutti Frosting Whipped Cream How to make Icing for all Occasions Gelatine Frosting without Eggs Maple Syrup Frosting Chocolate Icing Chocolate Cream Frosting Wedding Fruit Cake Empress Cake White Fruit Cake Fruit Cake, Superior Plain Cream Fruit Cake Imperial Cake Plum Cake Raised Fruit Cake Fine Fruit Cake Coffee Fruit Cake Washington Fruit Cake Fruit Cake Rich Bride Cake Sponge Cake Ice Cream Cake Sponge Cake, Excellent Old Fashioned Sponge Cake Velvet Sponge Cake Milk Sponge Cake White Sponge Cake How to make Small Sponge Cake Angel Food Cocoanut Pound Cake Raisin Cake Birthday Cake Cream Spice Cake Pork Cake Brides Cake Fig Cake Delicate Cake Marble Cake Rice Cake Cream Cake Watermelon Cake Snow Cake Cider Cake Nellys Chocolate Cake Gold Cake Fried Cakes Loaf Cake Silver Cake Delicate Cake White Perfection Cake Ribbon Cake Minnehaha Cake White Mountain Cake Romeo & Juliet Cake Caramel Cake Layer Cake Fruit Layer Cake Fig Cake Favorite Snow Cake Neapolitan Cake Peach Cake Vanity Cake Delicious Chocolate Cake Rolled Jelly Cake Cream Filling Plain Whipped Cream Filling Chocolate Filliung Chocolate Frosting, eggless Orange Filling Fig Filling Cake Trifle Fig Filling Lemon Nut Filling Peach Cream Filling Almond Cream Filling Peach Fruit Filling Apple Jelly Cake Cocoanut Filling Cocoanut Chocolate Filling Ginger Cakes Soft Gingerbread Molasses Ginger Cake Strawberry Shortcake Mrs. Hoovers Cake Huckleberry Cake Pineapple Cake Aunt Hetties Loaf Cake Lemon Cheese Cake Blackberry Cake Dominoes Variegated Drop Cakes Cup Cakes Cookies and Jumbles Fruit Cookies Cocoanut Cookies Graham Ginger Cookies Soft Cream Cookies Jelly Kisses Soft Gingerbread Scotch Cakes Ginger Cookies Ginger Snaps Graham Cookies Jackson Snaps Sand Tarts Little Plum Cakes Cocoanut Jumbles Horns of Plenty Plunkets Jumbles Lady Fingers Kisses Cornucopias Crullers and Doughnuts Crullers, Delicate French Crullers Raised Donuts Puff Ball Doughnuts Snow Balls Fried Cakes Ginger Nuts Knickerbocker Cakes Scotch Wafers French Straws. DAINTY BREAKFAST DISHES, TOASTS AND MUSHES: Buttered Toast Cream Toast Breakfast Toast Cheese Toast Reed Birds on Toast Welsh Rabbit American Toast Hashed Meat on Toast Ham Toast Eggs on Toast Tomato Toast Mushrooms on Toast Sweet Wafers French Crackers Egg Crackers Lemon Toast Milk Crackers Crackers Oatmeal Crackers Cracked Wheat Farina Rye Mush Graham Mush, Plain Boiled Barley Corn Meal Mush Fried Mush Oatmeal Oatmeal Mush Fried Boiled Rice Rice Croquettes Prepared Bread Crumbs Hominy Scrambled Eggs on Toast. EGGS: How to Preserve Eggs Boiled Eggs Soft Boiled Eggs Fried Ham and Eggs Fried Eggs Poached or Dropped Eggs Broiled Ham and Eggs Scrambled Eggs Baked Eggs Creamed Eggs Plain Omelet Stuffed Eggs How to Bake an Omelet Eggs Brouille How to Pickle Eggs Scalloped Eggs Omelet Omelet in Batter Meat Omelets Curried Eggs. HOT AND COLD BEVERAGES: How to make Boiled Coffee Good Coffee Filtered Coffee How to Improvise a Simple and Desirable Coffee Pot Picnic Coffee Coffee With Whipped Cream How to make Green Tea Ice Tea, Russian Chocolate Breakfast Cocoa Berry Sherbet Iced Buttermilk Strawberry Sherbet Lemon Syrup Elderberry Syrup Ginger Nectar Raspberry Shrub Sherbet Soda Beer Ginger Pop A Good Summer Drink Ginger Lemonade Excellent Mead Lemonade Syrup of Vinegar Ginger Wine Red Currant Cordial Egg Nog Strawberry Syrup Koumiss or Milk Beer For a Summer Draught. WATER ICES AND SHERBETS: Grape Water Ice Ginger Water Ice Lemon Sherbet Orange Sherbet Apricot Sherbet Fruit Water Ices Tutti Frutti Orange Sherbet Lemon Water Ice Roman Punch Cherry Water Ice Currant Water Ice Frozen Punch Orange Water Ice Frozen Bananas Frozen Cherries Frozen Mixed Fruits Frozen Peaches. DAIRY PRODUCTS: How to make Butter How to make Butter Quickly A Brine to Preserve Butter How to Keep Cheese Moist Curds and Cream New Jersey Cream Cheese Curd or Cottage Cheese Cheese Souffle Scolloped Cheese Pastry Ramakins Bonny Clabber Toasted Cheese or Scotch Rare-Bit. SANDWICHES: Egg Sandwiches Mushroom Sandwiches Chicken Sandwiches Watercress Sandwiches Sardine and Ham Sandwiches Ham Sandwiches, Plain Cheese Sandwiches. LUNCHES, PICNICS AND PARTIES. PICKLES, SPICED FRUITS AND VINEGARS: How to Harden Pickles Chili Sauce Fresh Pickled Cucumbers Cucumber Pickles for Winter Use Ripe Cucumber Pickles, Sweet Pear Pickles Peach Pickles Bean Pickles Piccalilli Chopped Pickle How to Pickle Onions Mixed Pickles Walnut Catsup Cauliflower Pickles How to Pickle Cherries Pickled Mushrooms Chow Chow Pickled Red Cabbage Green Tomato Soy Pickled Apples Green Tomato Pickle Pickled French Beans Green Tomato Pickles, Sweet Tomato Catsup Chopped Pickle Currant Pickles Spiced Grapes Spiced Gooseberries Spiced Nutmeg Melon Mangoes of Melons Spiced Plums Spiced Peaches Homemade Vinegar Apple Vinegar Beet Vinegar Sorghum Vinegar Corn Vinegar How to Turn Cider into Vinegar Spiced Vinegar for Pickles Ripe Tomato Catsup Ripe Tomato Catsup, Sour Green Tomato Catsup Tomato Soy Spiced Tomatoes Cucumber Catsup Currant Catsup Grape Catsup Gooseberry Catsup Mushroom Catsup Walnut Catsup Oyster Catsup. CANDIES: Cream Candy Almond Creams Chocolate Creams Cream Dates Cream Cherries Cocoanut Candy Quickly Made Fig Candy Nut and Fruit Creams Peppermint Drops Stick Candy Molasses Candy Walnut Molasses Candy Peanut Molasses Candy Taffy Vinegar Candy Maple Candy Tutti Frutti Cream Candy Chocolate Caramels PopCorn Balls Horehound Candy Lemon Candy Hickory-nut Macaroons. HOUSEHOLD RECEIPTS: Soft Soap Hard Soap The Wash Boiler Lye Soft Soap Extra Hard Soap Washing Fluid How to Wash Black Silk Starch Gloss Starch Polish Coffee Starch for Brown Linen and Black Dress Goods How to Polish Old Furniture Spots on Towels and Hosiery How to Wash Lace Curtains How to Wash Linen or Calico How to Wash Sateen Dresses How to Wash Soiled Ribbons and Ties How to Clean a Carpet Pongee How to Cut Glass Jars Flannels Chamois Skin How to Wash Fancy Hose Black Hose Bordered Towels How to Wash Silk Knit Underwear Washing Blankets How to Soften Hard Water How to Clean Corsets How to Wash White Thread Lace Lamp Wicks How to Clean Kid Gloves How to Renew Old Crape How to Raise the Pile on Velvet Yellowed Linen How to Keep White Clothing How to Prevent Muslin Turning Yellow How to Remove Mildew How to Remove Iron Rust How to Purify Cisterns How to Purify Drains How to Prevent Moths Rats and Mice Ants and Roaches How to Destroy Bed Bugs How to Clean Knives How to Clean Stove Pipe How to Keep Refrigerators Pure How to Remove Rust from Knives How to Prevent Stoves Rusting How to Restore Blackened Silver Plate How to Keep a Copper Tea Kettle Bright Stained Brass How to Remove Paint How to Clean Gold Chains Cleaning Silver How to Prepare Wooden Pails for Use How to Remove Taste from New Wooden Vessels How to preserve Gilt Frames How to Harden the Soles of Boots and Shoes How to Clean Lamp Burners How to Clean Ivory Ornaments How to Clean Lamp Chimneys How to Temper Lamp Chimneys and Glassware Lamp Wicks Lamps Lamps to Trim How to Clean Mica How to Clean a Library How to Wash Matting Discolored Spots on Carpet Soot on Carpets Stair Carpet Pads Oiled and Varnished Woods Grained Wood Work Painted Wood Work How to Wash Windows How to Oil a Floor How to Remove Iron Stains from Marble How to Wash Oil Cloth How to Destroy Ant Beds in Lawns How to Mend China Home-made Mucilage Liquid Glue How to Preserve Umbrellas How to Kill Moss, Weeds and Earth Worms in Lawns How to Remove Paint Stains from Glass Very Superior Finishing Polish The Best Ink Cleaning Kettles Patching Carpets How to Make Carpets Bright Smoked Ceilings Broken Pieces in Walls How to Keep Lemons How to Keep Flies off Gilt Frames Icy Windows Coal Ashes How to Cleanse a Sponge How to remove Grease Spots from Carpets Oil Cloths. Remember folks, this is an 1901 First Edition. This rare old book is 118 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 “ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist” is in sale since Thursday, August 15, 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, Thailand, Belgium, France, Hong Kong, Ireland, Netherlands, Poland, Spain, Italy, Germany, Austria, Bahamas, Israel, Mexico, New Zealand, Singapore, Switzerland, 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, Russian federation.
  • Year Printed: 1901
  • Country/Region of Manufacture: United States
  • Topic: American (US)
  • Binding: Hardcover
  • Region: North America
  • Origin: American
  • Country of Manufacture: United States
  • Author: Palmer
  • Subject: Cooking
  • Original/Facsimile: Original
  • Language: English
  • Publisher: Monarch
  • Place of Publication: Chicago
  • Special Attributes: Illustrated

ANTIQUE COOKBOOK Vintage Cookery 1901 Pastry Pies Cakes Victorian Women Feminist

Antique 1893 MRS BEETON’S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK

Antique-1893-MRS-BEETON-S-COOKERY-BOOK-Fine-Leather-Binding-VICTORIAN-COOKBOOK-01-ewt Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK

Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK
Up for sale is this great antique 1893 copy of Beeton’s Cookery Book and Household Guide. The book has several great old recipes. It has been nicely and professionally rebound at some point in the fairly recent past. The book is overall in good condition with some signs of wear and age. It is illustrated with some nice black and white illustrations. It only has one color plate. I didn’t see the color plates listed on the illustration table of contents page but according to my research, other books printed around the same time were issued with 3 of them. The covers are overall very nice with hardly any wear. The interior is lightly toned from age but is generally clean, though there may be the occasional page with a minor bit of foxing/soiling/grubbiness. Along with that there may be the very occasional page with some kind of other minor imperfection like a creased page corner, minor marking, tiny chip or tear, etc. Generally though, it’s a very nice copy. Please look at the photos to note the condition and message me with any questions you might have. The item “Antique 1893 MRS BEETON’S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK” is in sale since Wednesday, March 13, 2019. This item is in the category “Books\Antiquarian & Collectible”. The seller is “nevermore_antiques_and_books” and is located in Wallingford, Connecticut. 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: 1893
  • Topic: Cookbook
  • Binding: Leather
  • Author: Mrs. Isabella Beeton
  • Subject: Cooking
  • Original/Facsimile: Original
  • Language: English
  • Publisher: Ward, Lock and Co.
  • Special Attributes: Illustrated

Antique 1893 MRS BEETON'S COOKERY BOOK Fine Leather Binding VICTORIAN COOKBOOK

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