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A

MODERN SYSTEM

OF

DOMESTIC COOKERY;

OR, THE

HOUSEKEEPER'S GUISE:
ARRANGED ON THE MOST ECONOMICAL PLAN

FOB

Pritmte Families.

CONTAINING

The most approved directions for | The mysteries of Potting and Pick-

Purchasing, Preserving, and ling.
Cooking Butcher's Meat, Fish, | The art of making all sorts of
Poultry, and Game.

Confectionary and Pastry.
The best mode of Trussing and | An improved method of making
Carving.

British Wines and Cordials.
The art of composing the most Instructions for Brewing and Bak-

simple and most highly finished ing
Broths, Gravies, Soups, and And, Observations on Culinary
Sances.

Poisons.

A COMPLETE

FAMILY PHYSICIAN;

AND

INSTRUCTIONS TO FEMALE SERVANTS IN EVERY SITUATION,

Showing the beit methods of perrorming their rariong dutie».

THE WHOLE BEING THE RESULT OP ACTUAL EXPERIMENTS.

By M. RADCLIFFE.

TO WHICH ASS ADDID,

AS AN APPENDIX,
SOME VALUABLE INSTRUCTIONS ON THE MANAGEMENT

OF THE KITCHEN AND FRUIT GARDENS.

Manchester :
PRINTED AND PUBLISHED BY J. GLEAVE,

No, 181, Deansgate.

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TX

기기 R33

1824

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PREFACE.

COOKERY, like every other art, has been moving forward to perfection by slow degrees ; and yet daily improvements are still making, as must be the case in every art depending upon fancy and taste. In the production of the present work the Editor has endeavoured to render it really and universally useful ; and that it may be so, care has been taken to insert no dish which has not been proved, and every attention has been paid in directing the proportions of each ingredient in the different compositions, not merely to make them inviting to the appetite, but agreeable and useful to the stomach,—nourishing without being inflammatory, and savoury without being surfeiting. At the same time the Editor has studied to describe his receipts in so plain and intelligible a manner, that they may be as easily understood in the kitchen, as he trusts they will be relished in the dining room.

Although this work will be found of general utility to all families not keeping men-cooks, yet it is hoped, by the multiplicity and varied nature of the receipts, it will be rendered particularly serviceable to all hotel and inn-keepers, who will readily discover ample funds of refreshment, in the different departments of culinary science.

Many receipts will be found for articles, 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 as we rarely meet with butter properly melted, good toast and water, or well-made coffee, &c. there is no apology offered for minuteness on these points.

The Editor is indeed confident that no book of the same kind ever contained a more truly valuable and complete System of Domestic Cookery. Health, economy, and elegance, constitute its leading principles. The whole has been revised by an experienced cook of much celebrity, and who has communicated several modern improvements.

Preceding the culinary department the editor has affixed some valuable observations on domestic management, the importance and utility of which will be readily acknowledged by the judicious mistress and housekeeper.

The Art of Carving is a necessary branch of information. It not only enables a woman to do the honours of the table, but makes a considerable difference in the consumption of a family. In the following sheets the proper mode of carving each joint, fowl or fish, with neatness and dexterity, is clearly pointed out, and illustrated by suitable engravings,—an attention to which will greatly facilitate the acquisition of this useful and elegant art.

The Directions for Marketing contain much useful information respecting the quality of different articles of provision; and Bills of Fare

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