Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare

Antique-Cast-Iron-victorian-Woman-Table-legs-Pub-Vintage-Scroll-Claw-foot-rare-01-glyg Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare
Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare
Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare
Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare
Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare

Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare
Vintage 29 inches long set of pub table legs Beautiful Victorian woman on each leg. Would make a round pub table very cool need a good cleaning no cracks. The item “Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare” is in sale since Tuesday, September 24, 2019. This item is in the category “Antiques\Furniture\Tables\1800-1899″. The seller is “elwood0506″ and is located in Chicago, Illinois. This item can be shipped to United States.
  • Region of Origin: England
  • Style: Edwardian
  • Sub-Style: English
  • Maker: England
  • Material: Cast Iron
  • Original/Reproduction: Original
  • Type: Bistro Table
  • Height: 29

Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare

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

1950’s English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy

1950-s-English-Modular-Minty-Oxford-Vintage-Stacking-Legal-Bookcase-Desk-Tidy-01-ffwd 1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy

1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy
There are around 50-100 high definition super-sized pictures at the bottom of this page. A good looking and well made piece, supplied the greatest stacking bookcase company this country has ever seen, the glass doors slide effortlessly and perfectly, the frames are all solid oak as is the very rare desk tidy section. This is a vintage bookcase circa 1950s, as such it has normal patina marks here and there, we have deep cleaned hand condition waxed and hand polished it from top to bottom, the glass has been removed and cleaned. These are called stacking bookcases because you can add or remove sections. Please note all measurements are taken at the widest point, if you would like any additional or specific measurements please ask. This item is available for collection from our Wimbledon warehouses SW19-3BE, we can have it delivered nationwide to include Scotland Wales and Ireland. Wimbledon-Furniture is a privately owned family ran business out of Wimbledon SW19, we have four large storage warehouses, if you have any questions my number is under the business sellers information, please feel free to call or text. Please view the very detailed pictures as they form part of the description around condition. Please note vintage period and original items such as leather seating will always have natural patina in the form of cracking creasing and wear, we recommend regular waxing to ensure no moisture is lost, also hand dyed leather is not recommended to sit in direct sunlight for prolonged periods of time as it will dry out and fade. COURIER (LARGE ITEMS ONLY THAT CANT BE POSTED). Whoever delivers will always require help on the larger items to unload, the price you will be quoted will always be based on this assumption, if this is not possible please let us know as it will affect the price to send a two man team. The item “1950’S ENGLISH MODULAR MINTY OXFORD VINTAGE STACKING LEGAL BOOKCASE DESK TIDY” is in sale since Thursday, April 11, 2019. This item is in the category “Antiques\Antique Furniture\Bookcases\20th Century”. The seller is “wimbledon-furniture-01″ and is located in London Wimbledon. This item can be shipped worldwide.
  • Style: Adams
  • Material: Oak
  • Type: Library Bookcase
  • Original/Reproduction: Original

1950's English Modular Minty Oxford Vintage Stacking Legal Bookcase Desk Tidy

Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made

Lovely-Vintage-Chest-Of-Solid-Pine-Drawers-Two-Over-Four-Formation-English-Made-01-tkmy Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made

Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made
There are around 50-100 high definition super-sized pictures at the bottom of this page. A very good looking and well made piece, they have been cleaned waxed and polished, apart from normal age and used related patina marks they are in excellent condition throughout. Height:- 106.5cm. Width:- 96.5cm. Depth:- 45.5cm. Please note all measurements are taken at the widest point, if you would like any additional or specific measurements please ask. This item is available for collection from our Wimbledon warehouses SW19-3BE, we can have it delivered nationwide to include Scotland Wales and Ireland. Wimbledon-Furniture is a privately owned family ran business out of Wimbledon SW19, we have four large storage warehouses, if you have any questions my number is under the business sellers information, please feel free to call or text. Please view the very detailed pictures as they form part of the description around condition. Please note vintage period and original items such as leather seating will always have natural patina in the form of cracking creasing and wear, we recommend regular waxing to ensure no moisture is lost, also hand dyed leather is not recommended to sit in direct sunlight for prolonged periods of time as it will dry out and fade. COURIER (LARGE ITEMS ONLY THAT CANT BE POSTED). Whoever delivers will always require help on the larger items to unload, the price you will be quoted will always be based on this assumption, if this is not possible please let us know as it will affect the price to send a two man team. The item “LOVELY VINTAGE CHEST OF SOLID PINE DRAWERS TWO OVER FOUR FORMATION ENGLISH MADE” is in sale since Monday, June 24, 2019. This item is in the category “Antiques\Antique Furniture\Chests of Drawers\20th Century”. The seller is “wimbledon-furniture-01″ and is located in London Wimbledon. This item can be shipped worldwide.
  • Style: Adams
  • Material: Pine
  • Original/Reproduction: Original
  • Type: Bank of Drawers

Lovely Vintage Chest Of Solid Pine Drawers Two Over Four Formation English Made

Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs

Vintage-Solid-English-Oak-Sideboard-With-Drawers-Hand-Made-England-Pillared-Legs-01-qxcj Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs

Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs
There are around 50-100 high definition super-sized pictures at the bottom of this page. A good looking well made piece, I have another with cupboards and drawers listed under my other items. This piece has some light marks here and there based on honest age and fair use. We have deep cleaned hand condition waxed and hand polished it from top to bottom. Height:- 83.5cm. Please note all measurements are taken at the widest point, if you would like any additional or specific measurements please ask. This item is available for collection from our Wimbledon warehouses SW19-3BE, we can have it delivered nationwide to include Scotland Wales and Ireland. Wimbledon-Furniture is a privately owned family ran business out of Wimbledon SW19, we have four large storage warehouses, if you have any questions my number is under the business sellers information, please feel free to call or text. Please view the very detailed pictures as they form part of the description around condition. Please note vintage period and original items such as leather seating will always have natural patina in the form of cracking creasing and wear, we recommend regular waxing to ensure no moisture is lost, also hand dyed leather is not recommended to sit in direct sunlight for prolonged periods of time as it will dry out and fade. COURIER (LARGE ITEMS ONLY THAT CANT BE POSTED). Whoever delivers will always require help on the larger items to unload, the price you will be quoted will always be based on this assumption, if this is not possible please let us know as it will affect the price to send a two man team. The item “VINTAGE SOLID ENGLISH OAK SIDEBOARD WITH DRAWERS HAND MADE ENGLAND PILLARED LEGS” is in sale since Thursday, April 11, 2019. This item is in the category “Antiques\Antique Furniture\Sideboards\20th Century”. The seller is “wimbledon-furniture-01″ and is located in London Wimbledon. This item can be shipped worldwide.
  • Style: Adams
  • Original/Reproduction: Original
  • Material: Oak

Vintage Solid English Oak Sideboard With Drawers Hand Made England Pillared Legs

Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare

Antique-Cast-Iron-victorian-Woman-Table-legs-Pub-Vintage-Scroll-Claw-foot-rare-01-mszu Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare
Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare
Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare
Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare
Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare

Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare
Vintage 29 inches long set of pub table legs Beautiful Victorian woman on each leg. Would make a round pub table very cool need a good cleaning no cracks. The item “Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare” is in sale since Saturday, August 10, 2019. This item is in the category “Antiques\Furniture\Tables\1800-1899″. The seller is “elwood0506″ and is located in Chicago, Illinois. This item can be shipped to United States.
  • Region of Origin: England
  • Style: Edwardian
  • Sub-Style: English
  • Maker: England
  • Material: Cast Iron
  • Original/Reproduction: Original
  • Type: Bistro Table
  • Height: 29

Antique Cast Iron victorian Woman Table legs Pub Vintage Scroll Claw foot rare

MIRROR GLASS ART NOUVEAU VINTAGE 1890’s ENGLISH VICTORIAN READY TO HANG

MIRROR-GLASS-ART-NOUVEAU-VINTAGE-1890-s-ENGLISH-VICTORIAN-READY-TO-HANG-01-dtew MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG
MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG
MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG
MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG
MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG
MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG
MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG
MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG
MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG
MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG

MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG
VINTAGE ART NOUVEAU MIRROR. Glass mirror with plaster frame. Ornate Art Nouveau design. The item “MIRROR GLASS ART NOUVEAU VINTAGE 1890’s ENGLISH VICTORIAN READY TO HANG” is in sale since Monday, June 3, 2019. This item is in the category “Antiques\Antique Furniture\Mirrors\Victorian (1837-1901)”. The seller is “vintage_indie_rockstar” and is located in ENGLAND. This item can be shipped worldwide.
  • Style: Art Nouveau
  • Material: Mirror
  • Original/Reproduction: Original
  • Product Type: Mirrors

MIRROR GLASS ART NOUVEAU VINTAGE 1890's ENGLISH VICTORIAN READY TO HANG

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