New System of Domestic Cookery, Formed Upon Principles of Economy and Adapted to the Use of Private Families

New System of Domestic Cookery, Formed Upon Principles of Economy and Adapted to the Use of Private Families

By Maria Eliza Ketelby Rundell
Michael Caine
Listen with Sir Michael Caine™ and 1,000+ voices
Length8h 8m

About this audiobook

Excerpt: "As the directions which follow were intended for the conduct of the families of the authoress's own daughters, and for the arrangement of their table, so as to unite a good figure with proper economy, she has avoided all excessive luxury, such as essence of ham, and that wasteful expenditure of large quantities of meat for gravy, which so greatly contributes to keep up the price, and is no less injurious to those who eat, than to those whose penury bids them abstain. Many receipts are given for things which, being in daily use, the mode of preparing them may be supposed too well known to require a place in a cookery book; yet how rarely do we meet with fine melted butter, good toast and water, or well made coffee! She makes no apology for minuteness in some articles, or for leaving others unnamed, because she writes not for professed cooks. This little work would have been a treasure to herself, when she first set out in life, and she therefore hopes it may be useful to others. In that idea it is given to the public, and as she will receive from it no emolument, so she trusts it will escape without censure."

Audiobook details

GenreSelf-Help, Other
Length8 hrs 8 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateFeb 9, 2023
LanguageEnglish

Table of contents

1Miscellaneous Observations FOR THE USE OF THE MISTRESS OF A FAMILY; BY WHICH MUCH MONEY WILL BE SAVED, AND THE GENERAL APPEARANCE GREATLY IMPROVED.
15FRIED PATTIES.
2FISH.
16PUDDINGS.
3OBSERVATIONS ON DRESSING FISH.
17SWEET DISHES.
4ON DRESSING MEATS.
18FRUITS, TO KEEP.
5TURKEY TO BOIL.
19ICE WATERS.
Show all chapters
6PIGEON PIE.
20CAKES.
7SOUPS.
21FRENCH BREAD.
8CLEAN GRAVY.
22TO MAKE YEAST.
9CAMP VINEGAR.
23TO POT CHEESE.
10PICKLES.
24TO POACH EGGS.
11TO STEW GREEN PEAS.
25DAIRY.
12French Sallad.
26TWO WAYS OF PREPARING A CHICKEN.
13SMALL DISHES FOR SUPPER,&C.
27USEFUL DIRECTIONS TO GIVE TO SERVANTS.
14FORCEMEAT FOR PARTIES, BALLS OR STUFFING.

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