Antique Vintage Old



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. Subjects Discussed/Illustrated in this Book (Partial Only, See Full Contents Below): Warne's Model Cookery Cookbook Cooking Cook Book Vintage Victorian Antiquarian Food Recipes Illustrated Meats Chicken Poultry Waterfowl Game Birds Fish Shellfish Seafood Sauces Gravies Pastes Puddings Soups Vegetables Cakes Pies Desserts Tea Dishes Sweet Dishes Pastry Bread Buns Muffins Biscuits Jellies Jam Preserves Butter Milk Cream Cheese Eggs Macaroni Sugar Syrup Candy Tea Coffee Beverages Vinegar Catsup Pickles Fruits Wines Liqueurs Neetmok Seasonings Ice Cream Ices Rice Dishes Casseroles Roasting Frying Baking Boiling Broiling Sautees Fricassees Kitchen Pantry Cuisine Chef Cook Food Preparation Carving Mrs.

Beeton Receipts Antique Stove Utensils Breakfast Lunch Luncheon Dinner Household Domestic Economy Servants Housekeeper Housekeeping European International Cooking American British French German Italian Vegetables Fruit Dairy Produce Ham Bacon Entrees Provisions Desserts Pastry Sweet Confectionery Ice Cream Broth Consomme Crab Lobster Shrimp Herbs Sauces Gravy Juice Jelly Mutton Pork Turkey Steak Sugar Frosting Filling Trussing Vegetarian Vegan Recipes Legumes Cookies Jumbles Blancmange Bread. WARNES MODEL COOKERY With Complete Instructions in Household Management, and Recipes For Breakfast Dishes; Bread, Biscuits, Etc. Fish and Soups; Sauces and Gravies; Beef, Mutton; Lamb, Venison; Veal, Pork; Poultry and Game; Made Dishes and Entrees; Meat and Fish Pies, Etc. Compiled and Edited by Mary Jewry. With Original Illustrations Printed in Colours.

Published by Frederick Warne & Co. 8 x 6 cloth hardcover decorated with gilt and black. Features SIX full-page color plate illustrations and a number of black and white text illustrations.

Condition: VERY GOOD ANTIQUE CONDITION. Exterior as shown in photos. Text block firm and secure.

Text is clean and complete, light foxing. Color plate illustrations all present. No torn, loose or missing pages. Nice example of this rare 110+-year-old cooking and housekeeping title. 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 one of the largest and most complete cookery and housekeeping books published by the 19th-century British firm of Frederick Warne & Co.

It is 728 pages in length, features six full-page color plate illustrations, and contains an incredible 2835 Recipes and Numerous Household Instructions. In terms of content and illustrations, it is nearly double that of the firms earlier efforts. The Editor has been employed in improving and adding to her former work. She has done so with great care; availing herself of all the suggestions made to her since its original publication (as well as of her own judgment and experience) to improve the well-known recipes, and add those required by the advance which Cookery has made as an art during the last few years. The kindness of friends who have first-rate Chefs de Cuisine has enabled her to insert recipes for many very recherché dishes suited to the present style of dinners, and also some new and very economical ones for the use of families of limited incomes; care being taken in every case to make the instructions thoroughly intelligible.

Illustrations (executed at great cost) have been prepared by Messrs. Kronheim from the objects themselves; so that faithful representations of the mode of serving every dish, according to the present mode, may be available.

They will doubtless be of much assistance to the Cook, for in the present day the eye has to be consulted as well as the palate. Instructions in domestic economy and suggestions as to the best means of insuring home comfort are also offered to young wives and housekeepers.

The Editor has been enabled, by the quantity of recipes in her possession, to give various methods of preparing the same dish, so that her readers may profit by the experience of many cooks, and select for their own use those which commend themselves most to their individual taste or means. Of the 2835 recipes which the book contains, nearly half are original. This book contains everything a young housewife of the Victorian era needed to keep her family well-nourished.

Naturally there are recipes for all varieties of meats and poultry, for fish and shellfish, soups and puddings, cakes and pastries, etc. But there are also many recipes for preserving, pickling, home-brewing of wines and other beverages, and extensive coverage of confectionary cooking. There are also detailed instructions devoted to the preparation and cooking of venison, game-birds, pigeons and other creatures of earth and air. This book is a veritable feast of information.

Please, have a seat and enjoy while I spread it all out before you. For your convenience, I have summarized all of the books recipes below, recategorized them where necessary, made the wording more specific, etc. So that you can browse them more quickly and easily. Youll also see numerous examples of the books handsome illustrations including the full-page color plates made especially for this book by Kronheim & Co. CARVING: How to Carve an Aitch-Bone of Beef How to Carve a Sirloin of Beef Carving a Fillet of Veal Carving Instructions for Neck of Veal How to Carve Shoulder of Veal How to Carve Calfs Head A Shoulder of Mutton How to Carve the Leg of Mutton Carving the Saddle of Mutton Carving Instructions for the Loin of Mutton Neck of Mutton How to Carve the Scrag of Mutton Haunch of Mutton How to Carve Kid How to Carve Ham How to Carve Boiled Tongue Carving Sucking Pig How to Carve Hare How to Carve Roast and Boiled Rabbits Carving Poultry How to Carve Boiled Turkey How to Carve Roast Fowl How to Carve Geese How to Carve Pheasant Carving Partridge How to Carve Quails, Landrail, Wheatears, Larks, Etc Wild Ducks and Widgeons How to Carve Fish How to Carve Turbot Carving a Cods Head and Shoulders How to Carve Mackerel How to Carve Whitings How to Carve Pike.

THE BREAKFAST TABLE: How to Make Tea How to make Coffee The Roasting of Coffee Excellent Coffee for 3 Breakfast Cups Soyers Mode of making Coffee How to Boil Coffee Soyers Recipe for White Coffee How to make Hot Chocolate Chocolate Milled Hot Chocolate #2 How to make Cocoa Nibs, Dr. Todds Recipe Cocoa Nibs #2 How to Make Cocoa, Paste or Powder Bread and Milk How to make Porridge How to make Oatmeal Porridge How to make French Milk Porridge The Way to make Perfect Toast Buttered Toast Muffins, How to Toast How to make Crumpets Radishes for Breakfast How to prepare Mustard and Cress Real Honeycomb Home-made Bread How to make your own Yeast #1 How to make your own Yeast #2 How to make your own Yeast #3 Yeast by the Ingleby Receipt How to make Bakers Yeast Another way to make Yeast How to make Barm How to Knead Bread To make Bread Another way to make Bread, this time with Milk The American Mode of Bread-Making How to make German Yeast Bread How to make Scotch Woodcock How to Broil Ham How to make Fried Bacon and Poached Eggs How to make Pigs Kidneys How to make Pigs Kidneys #2 Some different ways of dressing Pigs Feet and Ears Another way of dressing Pigs Feet and Ears, with onions Pigs Feet and Ears in Batter How to make Pigs Feet a la St. Menehoulde How to make Pigs Ears How to make Fricasseed Pigs Feet and Ears How to make Jelly of Pigs Ears and Feet How to make Pigs Feet Soused How to make Anchovy Toast How to make Shrimp Toast How to press Beef for Breakfast How to broil Sheeps Kidneys Salmi Broiled Mushrooms How to make Devilled Chicken How to make Veal Bread How to make Oyster Loaves the Yankee Way How to cook Kippered Salmon for Breakfast How to fry Kippered Salmon with Salad Oil How to make Kippered Salmon with Mashed Potatoes Kippered Salmon, Toasted How to make Stewed Salt Cod, a nice relish for Breakfast How to make Cod Fish Cakes for Breakfast How to make Finnon Haddocks How to cook Red Herrings and Bloaters Fish Dressed a Second Time How to dress Whitings for Breakfast, an excellent Scotch Recipe Dhall How to make Broiled Mutton Chops How to make Fried Potatoes. BREAD-MAKING RECIPES FOR FARMS AND LARGE HOUSEHOLDS: How to make Indian Corn Flour Bread How to make Household Bread for a Large family How to put Potatoes in Bread How to make Bread with Potatoes How to make Potato Bread How to make Brown Bread Holdenby Flour How to make Bread with Holdenby Flour How to make Rice Bread How to make Rice Bread #2 How to make Rice Bread #3 How to make French Bread How to make Light Breakfast Bread, an American Recipe How to make Derbyshire Bread How to make French Rolls How to make French Rolls #2 Tea Cakes or Loaves How to make Twists How to make Bread Cakes for Breakfast How to make American Albany Breakfast Cakes A recipe to make 12 Rolls How to make Rolls for Breakfast or Tea How to make Milk Rolls How to make French Rolls #2 How to make Irish Rolls How to make Bakers Rolls the American Way How to make Hot Breakfast or Tea Cakes How to make Velvet Breakfast Cakes (American) How to make Bakestone Cakes How to make Water Cakes How to make Washington Breakfast Cakes How to make Yorkshire Muffins How to make American Muffins How to make Muffins How to make Crumpets #2 How to make Wheat and Indian Crumpets, American How to make Graham Cakes, an American Recipe How to make Devilled Biscuits How to make Milk Biscuits #2 How to make Fadge an Irish Recipe How to make Breakfast Biscuits How to make Sir Tatton Sykes Water Cakes. EGGS AND EGG DISHES: How to boil Eggs for Breakfast How to make Poached Eggs How to make Poached Eggs with Cream How to make Savoury Calfs Foot How to fry Eggs How to make Eggs and Bacon How to make Eggs a la Tripe How to make Fricassee of Eggs How to make Baked Eggs How to make eggs in cases How to make Poached Eggs and Herbs How to make Eggs in Marinade How to make Devilled Eggs How to make Eggs a la Bonne Femme How to make Brawn How to make Mock Brawn #2 How to make Mock Brawn #3 How to make Plovers Eggs How to make Ham Toast How to make Plain Grated Ham and Toast How to make Birds Nests How to make Huitres au Lit How to make Egg Toast How to make Buttered Eggs or Egg Toast No.

2, Indian Recipe How to make Scotch Eggs How to make Eggs Poached into Balls How to make Stirred Eggs How to make Poached Eggs with Gravy How to make Poached Eggs a la Victoria How to make Kegeree for Breakfast Omelet How to make Ham or Tongue Omelet How to make Eggs a la Powerscourt. FISH AND SHELLFISH: How to Fry Fish How to Broil Fish Batter for Frying Fish Batter for Frying Fish #2 Batter for Frying Fish #3 Boiled Turbot How to make Twice Laid Turbot How to make Stewed Turbot A Recipe for Baked Turbot Another Recipe for Fried Turbot Fillets of Turbot How to prepare Turbot au Court Bouillon Cold Turbot How to make Water Souchy The Brill John Dory How to boil the John Dory Freshwater Bream How to Bake Sea Bream Salmon Boiled Salmon Middle Slice of Salmon How to make Boudin de Salmon, or Salmon Pudding How to make Broiled Salmon How to make Broiled Salmon #2 Grilled Salmon Cutlets How to make Fillets of Salmon A French Recipe for Salmon Cutlets How to make Fried Salmon How to make Fricasseed Salmon Cold Salmon Salmon au Bleu Roasted Salmon How to make Salmon a la Maitre dHotel Home-made Pickled Salmon How to Pickle Salmon Cods Head and Shoulders How to make Browned Cods Head How to make Fried Cod How to make Crimped Coc How to make Picked Cod Stewed Cod Salt Cod How to make Fricasseed Salt Fish Salt Fish the Second Day How to make Cod au Blanc How to make Cod au Vert Pre How to make Cod a la Provencale How to make Cod a la Crème How to make Morue au Fromage Cod and Parmesan Cheese How to make Cod au Gratin Cod Sounds Boiled How to make a Recherche Dish of Cod Sounds How to make Broiled Cod Sounds How to make Fricasseed Cod Sounds Cod Sounds to look like Small Chickens How to broil Cod Sounds Cod Sounds Ragout How to bake a Cod Curry of Cod How to make Fricandeau of Cod or Sole Cold Cod Baked Hake Hake Cutlets How to make Fried Whiting Whitings Filleted How to boil Whiting French recipes for cooking Whiting Merlans Grilles Merlans a la Venitienne Merlans aux fines Herbes Red mullets in papers How to dress Mullets Red mullet baked How to stew Red Mullet How to make Dohertys description How to make snipe of the Ocean Trout boiled How to fry Trout How to broil Trout Trout a la Venitienne Trout a la Genevese How to roast Sturgeon Sturgeon Cutlets How to dress Sturgeon the Russian Way Russian sauce for Sturgeon Stewed Sturgeon Surgeon a la Provencale Stewed Halibuts head Halibut Collops Basse dressed in casserole A Turtle Course or dinner How to dress a turtle for cooking How to fry Graylings Baked Carp Fried Carp Carpe au Bleu Carpe a lEtuvee Carpe Frite Marinade de Carpe Carpe Farcie How to boil Carp Stewed Carp How to stew Carp white How to dress the Roe of Carp Matelote de Carpe Matelote de Carpe a la Mariniere Carpe sur le Gril Carp and Tench Fried Tench #1 Fried Tench #2 Tanches a la Poulette How to stew Tench brown How to stew Tench white Tanches sur le Gril or aux Fines Herbes Court Bouillon, for all sorts of Fresh Water Fish Court bouillon au vin How to fillet Plaice How to boil Plaice or Flounders How to fry Plaice or Flounders How to fry Smelts Fried Smelts, the French way Smelts en Matelote Filleted soles Cutlets of soles Boiled Soles Fried Soles Aspic of Soles Sole Normande Fillets of Soles with Mushroom Sauce Fricasseed Flounders, or Plaice Fillets of Soles a la Provencale Fillets de Soles au Gratin Fillets de Soles a la Horley Eels Spitchcocked Stewed Eels Another way to stew Eels Baked Eels Boiled eels Fried eels Eels a la Tartare Anguille a la Broche Anguille a la Boulette Anguille Grillee Marinee Brochette dAnguille Baked Eels stuffed Fricasseed Eels Roasted Eels or lampreys To Stew Lamprey as at Worcester How to stew Lampreys The garfish The Conger Boiled Conger Stewed Conger Baked Conger How to boil Perch How to stew Perch as Water Souchy Fried Perch Fish Scallop How to make Water Souchy of Perch How to fry neetmok Perch plain Perches au Court Bouillon Perches aux Fines herbes Perches au Vin How to boil Pike How to bake Pike Roasted Pike or Mackerel Pike a la Suedoise Brochet au Jus Mackerel boiled Mackerel a la Maitre dHotel Fillets of Mackerel Stewed Stewed Mackerel How to boil haddocks Broiled Haddock Fried Haddock Baked Haddock How to broil Haddock How to cook Dried Haddock How to dry Haddock Cropped heads How to crimp Skate How to boil Crimped Skate How to fry Skate Fricasseed Skate Skate Stewed with Tomatoes How to choose Lobster How to boil a lobster How to dress Lobsters Scalloped lobster How to make Broiled Lobster, American Buttered Lobster, American How to stew Lobsters Miroton of Lobster Curry of Lobsters or prawns Lobster Fricasseed How to roast Lobsters Lobster Cutlets Lobster Balls How to choose Crabs How to dress Boiled Crabs Buttered Crab How to stew Crab Minced Crab How to boil and serve Crayfish Oysters for keeping and opening How to feed Oysters Oysters stewed Scalloped Oysters Boiled Oysters French Scalloped Oysters How to stew Oysters plain Fried Oysters, to garnish boiled Fish Another way to Fry Oysters Oyster Fritters Fricasseed Oysters Oysters in marinade Ragout of Oysters and Chestnuts Broiled Oysters Oysters Roasted Scallop Fish or St. James Cockle Scalloped Scallops Baked Scallops How to boil Prawns Prawns and Crayfish in July Prawn Kromeskies Buttered Prawns How to stew Prawns, Shrimps or Crayfish How to boil Cockles and Periwinkles How to pickle Cockles Stewed Mussels How to stew Mussels Ragout of Mussels Pickled Mussels How to boil Herrings How to bake herrings How to smoke Herrings How to dress Red Herrings or Yarmouth Bloaters Fried Herrings Broiled Herrings Home-salted Herrings Baked Gurnets Boiled Gurnets Fish cake of Cold Fish Scallops of Cooked Fish Rissoles of Cooked Fish La Bouillabaise Curried Fish, a West Indian dish Fickled Ormers.

SOUPS: How to color soups Directions for making soups Stock Clear Stock for Soups General Stock Pot Veloute Medium Stock The Common or Second Stock Cheap Stock Bone Stock for Soup Browning for Soups How to Clarify Stock or Soups How to make Almond Soup How to make Beef Soup How to make Plain Beef Soup How to make Soupe et Bouilli How to make Soupe au Bouillon How to make Plain Soup How to make a good and cheap soup How to make Another very cheap soup How to make Cottage Soup How to make Cottage Soup Baked How to make Poor Mans Soup How to make Pot au Feu How to make Bread Soup How to make Chicken Broth How to make Calfs Head Soup How to make Calfs Feet Soup How to make Curry Soup Best Manner of Making Clear Soups How to make Italian Paste Soup How to make Gravy Soup How to make Clear Gravy Soup How to make Gravy Soup with Vermicelli How to make Brown Gravy Soup How to make Soup Saute How to make Cock a Leekie How to make Hotch-Potch How to make Russian Soup and Ragout How to make Kidney Soup How to make Mutton Soup How to make Sheeps Head and Trotters Soup Baked How to make Scotch Mutton Broth in Summer How to make Scotch Barley Broth How to make Mock Turtle Soup, very rich How to make Mock Turtle Soup How to make Mock Turtle Soup, Clear How to make White Mock Turtle Soup How to make Soup a la Mousquetaire How to make Mulligatawny Soup How to make Indian Mulligatawny Soup How to make another Mulligatawny Soup How to make Good and cheap Mulligatawny Soup How to make Ox Head Soup How to make Ox Tail Soup How to make Ox-Tail Soup Baked How to make A plain stew Soup How to make Plain Veal Soup How to make Veal Broth How to make White Soup How to make Cheap White Soup How to make an Excellent White Soup How to make An economical White Soup How to make a transparent Soup How to make Wrexham Soup How to make Soup in haste Portable Soup How to make Soup a la Reine How to make Baked Soup How to make Vermicelli Soup How to make Macaroni Soup How to make Neetmok soup How to make Tapioca soup How to make German Soup How to make Welsh Broth How to make Soup (Soyer) How to make Soup (Liebig) How to make Pepperpot How to make Soup a la Chartre How to make Soup a la Rothschild How to make Portuguese Soup How to make Vegetable Soup How to make Puree of Vegetable Soup How to make Green Pea Soup Maigre Pea Soup without meat How to make Simple Pea Soup How to make Summer Pea Soup How to make Green Pea Soup How to make Winter Pea Soup, plain for family use How to make Winter Pea Soup How to make Peas Porridge How to make Soupe aux Legumes How to make Soup Maigre How to make Carrot Soup How to make Common Carrot Soup How to make Puree of Carrots How to make Crecy Soup a la Reine How to make Celery Soup How to make Onion Soup How to make Brown Onion Soup How to make Vegetable Marrow Soup How to make German Asparagus Soup How to make Asparagus Soup How to make Minestrone Soup How to make Potato Soup How to make Soup a la Flamande How to make Palestine Soup How to make Palestine Soup, or Puree of Artichokes How to make Turnip Soup How to make Chestnut Soup How to make Jardiniere Soup How to make Soup a la Bonne Femme How to make Potage Julienne How to make Julienne Soup How to make Soup Sorrel How to make Rich Rice Soup How to make Nouilles Soup How to make Artichoke Soup How to make Lentil Soup How to make Parsnip Soup How to make Spinach Soup How to make Leek Soup How to make Stock for Brown or White Fish Soups How to make Conger Eel Soup How to make Soup au chou How to make Mulligatawny Fish Soup How to make Crab Soup How to make Lobster Soup How to make Lobster Soup (American) How to make Oyster Soup How to make White Oyster Soup How to make Brown Oyster Soup How to make a simple Prawn or Shrimp Soup How to make Crayfish or Prawn Soup How to make Prawn Soup How to make The Young Fishermans Soup How to make Skate Soup How to make Haddock Soup How to make Eel soup How to make Mussel Soup How to make Turtle Soup How to make Little Eggs for Turtle How to make Forcemeat Balls for the soup Another recipe for Turtle Soup. SAUCES AND GRAVIES: Fish Sauces: Reciepts for melting butter Melted Butter #2 Melted Butter #3 Melted Butter #4 Melted Butter #5 French Melted Butter Common Egg Sauce Rich Egg Sauce Fennel Sauce Parsley Sauce Imitation Parsley Sauce Financiere Sauce Green Gooseberry Sauce for boiled mackerel Green Gooseberry Sauce Court Bouillon au Vin A marinade French Marinade for flavouring fish before cooking A nice sauce for broiled salmon White sauce for fish French white caper sauce Rich Fish Gravies Fish gravy for fish pies or made dishes An excellent lobster sauce Lobster sauce, a first rate recipe Lobster Sauce Lobster Sauces, the French Way 0yster Sauce White Oyster Sauce Brown Oyster Sauce Shrimp Sauce How to make Sauce Blonde for any fish Sauce a la Crème, for Turbot or Cod Cockle Sauce Sauce for Carp, tench and pike Sauce for any Freshwater Fish For fried freshwater Fish A Fish Sauce Sauce a la St. Menehoulde Sauce for grayling Brown sauce Sauce froide Sauce a lAurore for soles Dutch sauce for Fish Green Dutch Sauce Crab Sauce for fish Horseradish sauce for fish Anchovy sauce for fish Brown caper sauce for gurnets Caper sauce for fish Anchovy and caper sauce Genevoise fish sauces for trout, salmon, etc Sauce for carp A plain fish sauce for maigre days Sour sauce for lobster or crab Another sauce for Lobster Mayonnaise sauce Fish sauces to keep White Sauce for fish Dutch Sauce for fish Royal sauce for Fish White Gravy for Fish Brown butter Sauce Sauce a la Matelote Made Gravies: Brown Roux White Roux Glaze How to brown Flour Ravigote Butter A cheap brown Gravy Kidney Gravy A Rich Gravy Gravy that will keep a week Gravy without meat A very rich gravy Gravy for hashes Gravy to make mutton eat like Venison Gravy for Roast Venison or Patties Gravy for minced Veal Jugged Gravy A beef Gravy for Game, Poultry, etc Gravy for a goose or duck Gravy for hare or goose A cullis for all sorts of ragouts and sauces A White Cullis A Family Cullis White Stock for sauces Stock for white Sauce White Sauce Consomme Brown Sauce Sauce for Rump Steak Bordelaise Sauce Allemande Sauce Sauce for Roast Meats Sauces a la Bonne Femme Bread Sauce for Roast Turkey or Fowl Apple Sauce White Bechamel Sauce Brown Nasturtium Sauce Bechamel maigre for boiled fowls Bechamel Sauce Chestnut Sauce for Turkey or Fowls White Cucumber Sauce Recipe White Celery Sauce Brown and Plain Celery Sauce How to make Sauce for Fowls Cream Sauce for boiled Rabbits Ham Sauce Common Onion Sauce Spanish Onion Sauce Maitre dHotel Sauce Maitre dHotel Butter Fricassee Sauce Lemon Sauce for Boiled Fowls White Sauce for Fowls Italian Sauce Horseradish Sauce for boiled mutton or roast beef Roast Beef Sauce Mint Sauce for Roast Lamb Sauce Poivrade Sauce for a roast pig Mushroom sauce for chickens Picked Mushroom Sauce White Mushroom Sauce Brown Mushroom Sauce Sauce for a shoulder of mutton Sicilian Sauce for Roast Fowls or Meat Sauce a lEspagnole Espagnole Sauce a la Maintenon Hanover Sauce for chickens Liver and parsley sauce for poultry Orange sauce for wild fowl Tomato Sauce #1 Tomato Sauce #2 Tomato Sauce #3 Tomato Sauce for Mutton cutlets or roast mutton Cauliflower Sauce Sauce Tartare Robert Sauce Mandram Indian Devil Sauce Sweet Chutney Oude Sauce Piquante Sauce Sauce aux Fines Herbes How to make Boars Head Sauce Poor Mans Sauce Soubise Sauce Sorrel Sauce Jerusalem Artichoke Sauce Turnip Sauce Vegetable Marrow Sauce How to make Asparagus Sauce Salsify Sauce Curry Sauce How to improve the flavor of gravies Liaison of Eggs used in soups Savoury jelly to put into cold pies Aspic jelly Apple Jelly Poele Blanc Cornflour sauce for plum puddings Sauce for cabinet or Souffle Pudding Raspberry Sauce Almond Sauce for puddings White wine Sauce Custard Sauce for tarts or puddings Sauce for Polka Pudding Cold Brandy Sauce for plum pudding Clarified Butter How to make Mustard #1 How to make Mustard #2 Mustard for keeping, #3 How to dry mushrooms How to use dried mushrooms Mushroom powder How to use Glaze. FORCEMEATS, GARNISHING, FLAVOURING, ETC: Bread Panada for forcemeat, quenelles, etc Panada for fish quenelles Forcemeat for patties Common forcemeat for veal or hare Stuffing for roast hare Sage and Onion Stuffing for Geese, ducks, pork Forcemeat for poultry, veal, hare Forcemeat for savoury pies Oyster forcemeat Forcemeat for haddock or carp Forcemeat for baked haddock or pike Egg Balls for made dishes or soup Balls for fish soups Forcemeat balls for soup Calfs udder for forcemeat A forcemeat for quenelles Recipe for Quenelle forcemeat Quenelle forcemeat of whitings How to mold Quenelles Celery garnishing Beetroot for garnishing Burnt Onions Onions for garnishing Green Pea Garnish Liaison of eggs Croutons Fat lviers Garnish of fried potatoes Artichoke bottoms Garnish for meat, poultry or game Garnish of tomatoes Garnish of fowls livers Mushrooms for garnishing How to prepare Truffles au naturel Truffles in champagne Truffles in Gravy Garnish a la Financiere Fried Parsley Parsley juice for coloring Crisped Parsley How to prepare potatoes for garnishing Fried bread for borders How to fry bread to serve with soup Fried Bread Crumbs Chopping herbs Walnut Ketchup Mushroom Ketchup How to make Mushroom Ketchup Common Ketchup Devonshire Sauce Regent Sauce Epicurean Sauce for Gravies, Fish, et Oyster Ketchup Sauce Aristocratique How to pickle lemons How to keep lemon peel Plain Tomato Juice for bottling for cooking Tomato vinegar Recipe Camp Vinegar Orange sauce for Boars Head or any cold meat Gooseberry Chutney Sauce Chutney Mango Chutney Carachi Reading Sauce Store Sauce for Cutlets, &c Burnt Onions for store use Nasturtiums used as capers Sugar Vinegar Another way Sugar Vinegar Walnut Vinegar for sauces Recipe for Horseradish vinegar Tarragon Vinegar Celery Vinegar Powder of Savoury Herbs Essence of Cayenne Vinegar for fish Lemon Brandy Store flavoring for puddings Lemon flavoring Sauce for fish Ketchup for fish or elderberry soy Fish sauce to keep Sauce to keep for 12 mos.

Fish sauce a la Craster. BEEF: How to make tough meat tender Sirloin of Beef Roast Fillet of beef with Espagnole Sauce Roast ribs of Beef Ribs of Beef Rolled Fillet of Beef Roasted Fillet de Boeuf, French recipe A fillet of Beef with celery Ribs of beef braised How to boil beef Aitchbone of beef Half a round of beef, or the silverside Silverside of beef boiled Tom Thumb Round of Beef Beef Bouilli Beef a la Napolitaine A beef stew Stewed beef Stewed shin of beef, a family dish How to dress the inside of a sirloin Stewed brisket of beef Grenadines of Beef Brussels Sprouts for the abcxs Grenadines Russian Balorine Rump of Beef, larded and braised Round of Beef a la Francaise Beef a la Portugaise How to dress the inside of a cold sirloin of beef Beef olives Beef olives of dressed meat Breslau of Beef Fillets de Boeuf Fillets de Boeuf a la St Aubyn Cannelon de Boeuf Beef a la Royal Baked ribs of beef Rolled Beef to eat like Hare Beef Cakes Fricassee of cold Roast Beef Beef Palates How to stew beef palates How to broil Beef Palates How to make A Fricandeau of ox palates Palates au Friture Ox-cheek stewed Stew of ox cheek How to dress a Bullocks Heart, English fashion Boiled Marrow Bones, served on toast Broiled Beef Bone Cow Heel Beef Hams Beef Fritters Ox Tongue How to roast a Fresh Tongue How to bake a Tongue Ox Cheek Cheese How to boil Reindeer tongues Pressed Beef Beef to eat cold Hung Beef Collared Beef A Scarlet Round of Beef Red Round of Beef How to cure Beef to eat cold Spiced Beef Spiced Round of Beef Beef to eat cold Hunters Beef Dutch Beef Beef liver for Gravy How to pickle Beef Palates Broiled Steak Beef Stake An Indian mode of dressing Beefsteak Rumpsteak fried Ribsteak a la Bordelaise How to make Fried Onions and rumpsteak Steak stewed in the plain way Beefsteaks Rolled Beefsteaks and Oysters Stewed Broiled steak with Oyster Sauce Stewed Steak and Mashed Potatoes Rumpsteaks the French Way A German dish Beefsteaks a lItalienne Fritters of Beef Bubble and Squeak Beef Collops Savoury Minced Collops Dohertys description Potted Mince for Collops How to fry Beef Kidney Stewed Beef Kidney Rissoles of Kidney Minced Beef Minced Beef Browned Hashed Beef, plain How to make Beef Hash, rich Beef Gobbets Cold Beef stewed with green peas Broiled slices of Beef and Potatoes Curled Tripe Tripe, roasted How to fricassee Tripe Beef and Potato sandwiches A pickle for beef How to Pickle Tongues How to cure Tongues Another way to cure Tongues. MUTTON: Roast haunch of mutton Saddle of Mutton Saddle of Mutton a la Portugaise Mode of dressing cold saddle of Mutton Leg of Mutton Roasted Boned leg of mutton Roast shoulder of mutton Roast loin of mutton How to roll a loin of mutton A mode of dressing fillet of mutton How to roast a neck of mutton Neck of mutton browned Mutton kebobbed Boiled leg of mutton How to boil a shoulder of mutton with Oysters Shoulder of mutton spiced Boiled neck of mutton Boiled breast of mutton and Caper sauce How to stuff and bake shoulder of mutton Breast of mutton grilled Loin of mutton to eat like Venison Stewed loin of mutton How to stew a neck of mutton Recipe for Breast of mutton and green peas Leg of mutton stewed with forcemeat How to make Shoulder of mutton with rice How to make French ragout of Mutton Cold mutton cutlets Mutton Cutlets Mutton cutlets with puree of potatoes Mutton cutlets a la Maintenon Mutton Chops, broiled Mutton cutlet, stewed How to stew mutton chops Mutton cutlets a la Portugaise Irish stew Haricot of mutton Minced mutton How to make Hot Pot Hashed Mutton Collops of cold mutton Mutton sausages Haggis Oxford John Sheeps Head Sheeps Trotters Mutton Ham. LAMB: Roast fore-quarter of lamb Boned Quarter of Lamb Roast target of lamb Roast leg of lamb Roast Shoulder of lamb Roast loin of ham Saddle of lamb Boiled leg of lamb Stewed leg of lamb with Bechamel Sauce To broil a breast of lamb Breast of lamb broiled Shoulder of lamb Grilled Shoulder of lamb braised Shoulder of lamb a la Salpeson Breast of lamb a la Milanaise How to make Lamb stewed with peas How to prepare the brains of a lambs head for serving under it Lambs head, liver and heart How to make Lamb Chops Lamb Chops a la Royal How to make Lambs Fry Lamb Cutlet with carrots How to make Lamb Chops Larded.

VEAL: How to roast a fillet of veal Boiled fillet of veal How to make Fricandeau of Veal Calfs Head Calfs Head Boiled A Savoury Calfs Head Calfs Brain and Tongue Hashed Calfs Head Calfs Head Ragout Fricassee of Calfs Head German way of dressing a Calfs Head Calfs Head Cheese Calfs Head a la Maitre dHotel Collared Calfs Head Roast Loin of Veal, plain Roast loin of Veal, stuffed Loin of veal a la Fermiere How to roast a breast of veal Veal Larded and Roasted Roast shoulder of veal Stewed knuckle of Veal and Rice How to ragout a knuckle of veal Veal stewed with vegetables How to make Stewed Veal and Green peas Chump of veal a la Daube Boiled loin of Veal Neck of Veal larded Braised neck of Veal Neck of Veal a la Boheme Neck of Veal a la Crème How to Ragout a Neck of Veal How to make An expensive ragout of breast of veal Breast of Veal Farcee Veal Cutlets Savoury dish of Veal A Savoury dish of Veal baked Cold Veal Scollops of Cold Veal Calfs Liver and Bacon. PORK: How to scald Sucking Pig How to make Sage and oNion Stuffing for roast Pig or Pork To Roast the Pig Roast Pig a la Francaise Baked Pig Stuffed with Potatoes How to bake a pig Cold Roast Pig en Blanquette Cold Roast Pig Broiled a la Tartare Chine of Pork Chine Roasted How to boil a Chine An old way of dressing chine of pork Rolled Neck of Pork How to roast a leg of pork How to roast a leg of pork the old fashioned way with stuffing How to roast a loin of Pork How to roast a sparerib of Pork Pork Griskin To roast a saddle of Pork To stew Fresh Pork How to steam a ham How to boil a ham How to bake a ham How to boil a leg of pork How to choose bacon How to boil bacon Bacon and Cabbage Bacon and Eggs How to steam bacon How to salt larding bacon How to melt lard Pickled Pork A hand of Pork Blade bone of Pork Pigs Tongues Pigs pettitoes How to roast a Pigs Head Pigs Head boiled Pigs Cheek Dressing a Pigs Cheek, Soyers Method How to dry Pigs Faces How to make Neetmok How to make Brawn Brawn in Jelly How to make pork sausages #1 How to make Pork Sausages #2 How to make Oxford Sausages Oxford Sausages without skin The Cambridge Sausage Sausage Meat, mixed Pork Sausage Meat Cakes Pork Sausage to eat cold How to make Bologna Sausage Another Bologna Sausage Saveloys How to fry Sausages Black Puddings, French Method Black Puddings, the English method Another way to make Black Puddings White Puddings, French method White Puddings, English method Wild Boar. POULTRY: General table of time for roasting poultry Roast turkey Roast Turkey with Truffles Roast Turkey with chestnuts How to roast a turkey the Hamburg way Pereque Turkey Boiled Turkey The Swan or Cygnet, a Norfolk Receipt Swan Giblet Soup Turkey stewed with Celery Turkey hashed Turkey Poults How to broil the legs of Turkey How to roast a goose Pulled Turkey How to truss a goose for roasting How to stew giblets How to roast a Green Goose A Goose Marinaded How to truss and roast a duck How to roast a duck Stewed duck Ducks a la Mode Ducks a la Francaise Cold duck stewed with Green Peas Ragout of Duck How to Ragout a Duck Stewed giblets Stewed giblets a la Francaise How to roast a fowl or chicken Roast Fowls the German Way To Roast a fowl, a family recipe Roast Fowl with Forcemeat How to truss Boiled Fowls To boil fowls or chickens Boiled Fowl and Rice Boiled Fowl and Oysters Boiled Fowls a la Bechamel Boiled Chickens and Tongue Boiled Chicken and Macaroni How to stew a fowl Cutlets of Cold Fowl and Tongue How to make Aquelotie To bone and stew a fowl Davenport Fowls, an American recipe To stew a fowl with rice Poulets a la Marengo To braise a fowl Modern receipt Poulets aux Cresses La Remoulade Fowl a la Milanaise Poularde a la Royale Fowl Cutlets Capilotade of Fowls Scallops of Chicken Fricassee of Cold Roast Fowl Cold Roast Fowl a la Mayonnaise Minced Fowl Broiled Chicken and Mushroom Sauce How to make Grilled Fowl To dress cold fowl Fowls Marinaded To pull chicken To truss a Roast Capon To Roast capons To truss a capon for boiling How to boil a capon Capon a la Francaise Abd-el-Kaders Stewed Capon How to truss a Partridge How to roast a Partridge Broiled Partridges Salmi of Partridge How to truss a Pheasant How to roast a Pheasant Pheasant a la Belle Alliance, a Sportsmans Dish Pheasant Broiled Pheasant Stewed Salmi of Pheasant Hashed Pheasant A boiled pheasant.

VENISON AND GAME: Haunch of Venison Haunch of Venison marinaded a la Francaise How to Hash Venison How to hash Venison, another way Cutlets of Venison How to broil Venison steaks How to stew a shoulder of Venison How to roast a Fawn Game or Poultry in Aspic Jelly Broiled Partridge How to make Broiled Pheasant Sandwiches for Hunters How to make Game Pie for a Hunting Breakfast How to make Hare Soup How to make Partridge Soup How to make Rich Hare Soup How to make Rabbit Soup, expensive How to make Soup of Crème dOrge How to make Brown Rabbit Soup How to make White Rabbit Soup How to make Rabbit Soup a la Reine How to make Giblet soup How to make Venison Soup Sauce for abcxs wild duck Sauce for a hare A sauce for wild fowl Olive sauce for ducks or stewed fowls How to truss a hare How to roast Hare A batter to baste Roast Hare Hashed Hair Jugged Hare Hashed Hare Hare Collops How to roast a Leveret How to truss Roast Rabbits Roast Rabbit Ragout of Rabbit Stewed Rabbit Fried Rabbit Rabbit larded How to truss boiled Rabbits How to blanch Rabbits, Fowls, &c Boiled Rabbit How to fricassee Rabbits white How to fricassee Rabbits brown Rabbits mumbled An economical way to dress a rabbit How to make a Rabbit taste like Hare How to truss Woodcocks, snipes and wheatears Woodcock and snipe Salmi of Woodcocks or snipes Wheatears How to truss Wild duck How to roast Wild Ducks Bigarade Sauce Hashed Wild Ducks Salmi of wild Ducks Peaheu Larded and Glazed Ragout of Wild ducks Peahen Larded and Glazed How to roast Grouse How to roast the Ptarmigan or White Grouse A Scotch recipe for dressing Goose Golden plovers Plovers fried with truffles How to truss a Quail How to truss Blackcock How to roast Blackcock How to truss Landrail How to roast Landrail How to Roast Larks How to roast Larks the Dunstable way Larks a la Macedoine Broiled Larks Turban of Rabbit Sauce for Turban of Rabbit The Guinea Fowl Roast Guinea Fowl, larded How to Roast Ruffs and Reeves How to truss Teal How to roast Teal Widgeons How to roast Widgeons How to keep Game from Tainting A Christmas Game Pie How to Pot Moor Game or Pheasants Potted Hare. PIGEONS: How to Carve Pigeon French Pupton of Pigeons Pigeons Compote Pigeons Compote as an Entrée Pigeon Cutlets How to Fricassee Pigeons How to Stew Pigeons To truss Pigeons To Roast pigeons Roast Pigeons with Chestnuts Pigeons with a Farce Jugged Pigeons Fricandeau of Pigeons Pigeons in Savoury Jelly How to Fricassee Pigeons Brown How to make Pigeon Soup A Plain Pigeon Pie Raised Pigeon Pie. MADE DISHES, ENTREES, ETC: Rissoles of Lobster Oyster Fritters, an American recipe Crayfish or prawns in savoury Jelly Lobster Croquettes, an entrée Kromeskies aux Huitres Sanders Souffle de Homard a la Parisienne Beef au Miroton Miroton of Beef Croquettes of Beef How to Stew Beefsteak or Mutton in wine Fricassee of Cold Roast Beef Ox Tails Stewed Haricot of Ox Tails Broiled Ox Tail Ox Tail with Green Peas Cuen de Boeuf How to make Haricot of Mutton Rechauufe of Salt Beef Sheeps Tongue Stewed Sheeps Tongue en Papillote Sheeps Rump and Kidneys Mutton Rumps a la Braise House Lamb Steaks, brown Cutlets a la Duchesse Fricassee of Lambstones and Sweetbreads Lambs Sweetbreads Larded Lambs Sweetbreads Sheeps Kidneys a la Tartare Kidney Sautes en vin Sheeps Kidneys How to make Kidney stewed with Champagne Toad in a Hole China Chilo Beef Rissoles Rissoles of Sweetbread How to make Veal and Potato Rissoles Minced Veal Minced Veal and Macaroni Calfs Heart Roasted Stewed Tendons de Veau Tendons de Veau a la Poulette Tendons de Veau Fried A Dunelem of Cold Veal Miroton of Cold Veal Carnuffs Scotch Collops, White Scotch Collops, Brown Italian Collops, White Veal Collops a lIndienne Veal Collops Blanquettes Ragout of Cold Veal Fricandelles of Veal A West Indian Dish, Pepper Pot A Fricadelle Stewed Sweetbreads, American Roast Sweetbreads Larded Sweetbreads How to Ragout Sweetbreads Sweetbreads en Caisse Baked Sweetbreads How to Fricassee Sweetbreads Calfs Liver a la Mode Calfs Liver en Matelote Another Mode of dressing Calfs Liver Boulettes au Foie de Veau Ox-heart Roasted Tete de Veau en Tortue Haricot of Veal Calfs Head in a Shape Calfs Brain en Matelote Calfs Brain a la Maitre DHotel Croquettes of Brains Boiled Calfs Feet Calfs Feet Roasted Calfs Ears in Bechamel Calfs Liver Larded and Roasted Cutlets a la Milanaise Veal Olives Veal Olives with Oysters Veal Cutlets a la Maintenon Veal Cutlets Blanquette of Turkey Pork Cutlets with Sauce Robert Pork Cutlets Fried Pigs Pettitoes Pork Cutlets Broiled Pigs Liver Pigs Liver Saute Pigs Fry Rolla Cheese Souffle of Chicken Boundine a la Reine Puree de Volaille Croquettes of Cold Foul Fowl and Rice Croquettes Mouse de Volaille Chickens Scalloped Chicken Cutlets Chicken Patties Fricassee Chickens Blanquette of Fowl Chickens Scalloped Ragout of Snipes Pheasant Cutlets Salmi of Cold Partridge Puree of Game or Poultry Spatchcock in the English Fashion Spatchcock, the Indian Mode and Sea Fashion. CURRIES AND INDIAN DISHES: Bengal Curry Powder Bengal Curry Powder #2 Curry Powder Curry Powder #2 Madras Curry Powder How to boil rice for curry Casserole of rice, for a Fricassee of Curry Curry of Cold Roast Beef Curried Beef, the Madras Way Beef of Mutton or Curry Veal Curry Mutton Curry Curried Pork Indian Curry and Rice Curry of Fowl, Fish or Meat Hindoostanee Currry Indian Curry A Rabbit Curry How to make Plain Curry of Beef, Mutton &c Curry from Richardsons Hotel A Plain Chicken Curry Chicken Curry Curry of Cold Calfs Head Malabar Curry of Fowl or Meat Curried Rice Turkish Pilau Ox Tail Curry Jersey Milk Curry To make a Fish Curry Ballachony Bobotee Sansartees, Cape of Good Hope How to make Indian Curried Oysters Malay Curry of Prawns Lobster Curry Curry of Lobsters or Prawns Prawn Curry Salmon Curry Sole Curry Curried Cod How to Curry Eggs A Real Indian Pilau A Plain Indian Pilau Pilau of Fowl. MEAT PIES AND PUDDINGS, VOLS-AU-VENT, &C: How to clarify Beef Drippings How to make a short crust with dripping How to clarify fat Dripping Crust How to make plain crust with lard A Light Puff Paste A Rich Puff Paste, Soyers Recipe A Light Paste Common American Puff Paste Flead Crust Suet Crust for Puddings Common Crust for Raised Pies French Crust for Raised Pies Salmon Pie Crust for Venison Pasty Salmon Pie, Raised How to make Turbot Pie Sole Pie with Oysters Tench Pie Carp Pie Trout Pie Ling Pie Conger Eel Pie Crab Pie Herring Pie Lobster Pie Oyster Pie Shrimp Pie Eel Pie Thatched Pie Pie a la don Pedro Pate de Foie Gras Raised Crust for Foie Gras How to make a Potato Crust Plain Beefsteak Pie Rumpsteak and Oyster Pie Mutton Pie Raised Pie of Beef Veal and Ham Pie Veal and Oyster Pie Olive Pie Raised Veal and Ham Pie Cheshire Pork Pie Small Raised Yorkshire Pork Pies Devonshire Squab Pie Sweetbread Pie Chicken Pie How to make Chicken and Ham Pie Chicken and Parsley Pie Duck Pie Giblet Pie Hare Pie Raised Hare Pie Plain Rabbit Pie Rich Rabbit Pie Plover Pie Lark Pie Pie of Larks or Sparrows Vermicelli Pie Partridge Pie Grouse Pie Recipe Raised Pie in a Mould Yorkshire Christmas Pie Shropshire Pie French Raised Pie Oyster Patties A Vol Au Vent Lobster Patties Fried Patties Veal and Ham Patties Small Meat, Game or Fish Patties Podories or Beef Patties Moulded Veal or Veal Cake Patties Dresden Patties Beefsteak Pudding #1 Beefsteak Pudding #2 Beefsteak and Kidney Pudding Mutton Pudding Veal Pudding Pork Pudding Rabbit Pudding Suet Pudding Savoury Macaroni Pudding Chicken, Ham and Macaroni Pudding.

VEGETABLES, VEGETABLE PUREES, SALADS, AND SALAD MIXTURE: How to steam potatoes How to Boil Potatoes How to Boil Potatoes with their Skins on How to mash potatoes How to boil New Potatoes Baked Potatoes Fried Potatoes Potato Ribbons Potato Croquettes Potatoes a la Maitre dHotel How to Broil Potatoes Potato Balls Potatoes in Cases How to make Potato Rissoles How to scallop Potatoes Scooped Potatoes Dressed Potatoes Potato Puffs How to Brown Potatoes under Meat Potato Cones or Loaves Boiled Potatoes with Sweet Sauce Potatoes with Parmesan Cheese How to boil Green Peas Peas a la Francaise Peas stewed with Mint and Lettuces How to boil Carrots Carrots Flemish Way Mashed Carrots, American How to boil Artichokes How to stew Carrots How to stew Artichokes in Gravy Jerusalem Artichokes How to boil Jerusalem Artichokes How to mash Jerusalem Artichokes How to boil Asparagus Asparagus in French rolls How to boil Cauliflower Cauliflower in sauce Cauliflower au Gratin How to boil Broccoli Brocoli and Buttered Eggs Doherty's Description How to boil large Cabbage How to boil Brussels Sprouts To Boil Sprouts or Young Greens How to boil Cabbage or Savoys Cabbage with Forcemeat, a la Francaise Fregarhed Greens How to boil Spinach Boiled Turnips Spinach a la Crème How to make Turnips in White Sauce How to boil French beans French Beans a la Crème How to boil Broad Beans White Kidney beans Fricasseed How to boil Haricot beans Haricot Blancs a la Maitre dHotel Haricot Beans with White Sauce How to boil Beetroot Boiled Vegetable Marrow Stewed Vegetable Marrow Fried Vegetable Marrows Vegetable Marrow Rissoles Parsnips Boiled Fried Parsnips Parsnip Fritters Parsnips Boiled and Browned under Roast Beef Parsnips Mashed Stewed Parsnips Baked Spanish Onions How to stew Onions Brown Onions a la Crème How to stuff Onions How to serve Celery Celery a la Crème Celery with Cream Stewed Celery Celery Fried How to Stew Cucumbers How to stuff and Stew Cucumbers How to Roast Cucumbers How to Dress Cucumbers Cucumbers a la Poulette Endive Stewed with Cream How to choose Mushrooms Stewed Mushrooms Mushrooms Gril1ed Baked Mushrooms Seakale Seakale Stewed Salsify or Vegetable Oyster Stewed Tomatoes, American Baked tomatoes, American Scalloped tomatoes, American How to boil Green Truffles Green Truffles Stewed Green Morels Stewed How to Stew Cardoons How to boil Cardoons Cardoons fried Cardoons a la Fromage Horseradish Radishes Puree of turnips How to make Puree of Potatoes Puree of Green Peas for Lamb Cutlets Puree of Celery Puree of Red Carrots Puree of Chestnuts Salad Mixture Another Salad Dressing Italian Sauce for Salads Salad Sauce Salad, Bohemia How to make Chicken Salad Salad of Chicken and Celery Russian Salad Summer Salad Lobster Salad Lobster Salad #2 How to make a Salad, ascribed to the Reverend Sydney Smith How to boil Green Corn or Maize Substitute for Lettuce in Lobster Salad. CURING BACON, HAMS &c POTTING, COLLARING, &c: How to pickle Pork How to Pickle Pork, American A Pickle for Hams, Beef or Pork How to cure Bacon West Country way to cure bacon, hams, &c How to salt a ham of 12 pounds How to cure hams Pickle for Westphalia hams Hams, Tongue and Beef, Yorkshire Fashion How to cure hams with Hot Pickle Berkshire way of curing hams Bacon How to cure Hams by the American Mode How to Pickle Pork How to cure Neats Tongues A very cheap way of Potting Birds How to Pot Rabbits Potted Neats Tongue Potted Ox Tongue How to Pot Beef Potted Beef like Venison Strasburg Potted Meat How to Pot Venison Potted Fowl and Ham Potted Head How to Pot Partridges Marble Veal Potted Herrings How to pot herrings Worcester receipt for Potting Lampreys Potted Pike Potted Char How to Pot Lobsters Potted Smelts Potted Shrimps Potted Crayfish How to Collar Beef How to Collar a Breast of Mutton or Lamb How to Collar a Breast of Veal How to Collar a Calfs Head How to Collar a Calfs Head with Oysters Collared Mackerel Collared Eels Sprats preserved like anchovies.

PASTES AND PASTRY: German Paste Feuilletage or French Puff Paste A Light Puff Paste, American Transparent Crust for Tartlets &c Very Rich short Crust Benton Puff Paste Light Paste for Tartlets Croquante Paste Frangipane Paste Rice Paste for Tarts A very fine Crust for Sweetmeats or orange or lemon cheesecakes Brioche Paste Pate aux Choux Nougat How to Ice or Glaze Pastry, or Sweet Dishes Icing another way Red Currant and Raspberry Tart Cherry Tart Black Currant Tart Gooseberry Tart Cranberry Tart Rhubarb Tart Plain Apple Tart Open Apple Tart Apple Tart and Custard How to make Apple Tart with Quince Damson Tart Apricot Tart Portuguese Tart Vols au vent of Fruit Brunswick Tart Meringue Tart How to make Sweet Casseroles of Rice Mince Pies Fanchonettes Entremets Canellons glaces Puffs Canellons Crusades Darioles Entremets Almond Darioles, Entremets Tartlettes a la Piedmontaises Pyramid of Paste German Pastry Tartlets Orange Tartlets Green Apricot tartlets Paganini Tartlets Lemon Turnovers Lemon Puffs Lemon Tartlet Lemon patties Chocolate Tarts Jersey Wonders Choux a la Comtesse. MINCE MEAT FOR MINCE PIES: How to make Mince Meat Apple Mince Meat Lemon Mince Meat Banbury Mince Meat Egg Mince Meat Lemon Mince Meat. BAKED AND BOILED PUDDINGS: Recipe for Acid Pudding The Adelaide Pudding Apple, Gooseberry, Currant or other Fruit Puddings Boiled Apple Pudding Baked Apple Pudding Apple Pudding Rich Apple Pudding Boiled Apple Dumplings Baked Apple Dumplings Apple and Almond Pudding Apple and Crumb Pudding Agnew Pudding Amber Pudding Rich Amber Pudding Almond Pudding Small Almond Puddings Almond and Raisin Pudding A Rich Boiled Almond Pudding Baked Almond Pudding The Alexandra Pudding The Albert Pudding or Cake Annas Pudding Baked Apricot Pudding Steamed Cornflour Pudding Arthurs Pudding Asparagus Pudding Brown Bread Pudding Bread and Butter Pudding Plain Bread Pudding An economical Bread Pudding Bombay Pudding Bakewell Pudding Bakewell Pudding with Almonds Bishops Pudding Boiled Batter Pudding Rich Batter Pudding Cheap Batter Pudding Brazilian Bread Pudding Biscuit Pudding Mrs. Joanna Baillies Pudding Black or Red Currant Pudding Brandy Pudding Brazenose College Pudding Bath Pudding Wyvern Puddings Green Bean Pudding Brown Charlotte Pudding Beaulieu Pudding Cheese Pudding A plain Cabinet Pudding Cabinet Pudding How to make Cabinet Pudding Sauce Very rich Cabinet pudding College Puddings New College Puddings Cherry Pudding Citron Pudding Citron and almond Puddings Baked Chocolate Pudding Curd Puddings or Puffs Chester Pudding Duke of Clarences Pudding Cream Pudding Rich Cream Pudding Small cocoanut Puddings Grated Cocoanut Pudding, American Apple Custard Pudding Coconut Pudding Cream Custard Pudding Boiled Custard Pudding Baked Custard Pudding Custard for Puddings Curates Puddings Chancellors Puddings Carrot Pudding Rich Carrot Pudding Cassel Pudding Cold Pudding #1 Cold Pudding #2 Cold Pudding #3 Duke of Cambridge Pudding Cup Puddings Cumbeland Pudding Clifton Pudding The Coburg Pudding Currant Dumplings Dowset Damson Pudding How to make Date Pudding Devonshire Pudding Dutch Pudding Durham Pudding Eves Pudding Fig Pudding Rich Fig Pudding Fun Pudding General Satisfaction Preserved Ginger Pudding A George Pudding Gotham Pudding Gingerbread Pudding German Pudding Baked German Pudding German Pudding Rich German Pudding Ginger Puffs German Puffs with almonds Gloucester Puddings Gateau de Riz Greengage Pudding Ginger Pudding Dry Ginger Pudding Golden Pudding Helena Pudding Hunting Pudding Louis-Philippes Pudding Hallidays Warwickshire Pudding Hampshire Pudding Hannah Mores Pudding How to make Hasty Puddings Oatmeal Hasty Pudding Iced Pudding Cheap Indian Pudding Indian Pudding Jam Roly Poly Pudding Jenny Lind Pudding Josephine Puddings Leche Crème Leicester Pudding Lemon Dumplings Lemon Pudding How to make Plain boiled lemon suet pudding Leamington Pudding Aunt Louisas Pudding Queen Mabs Pudding Her Majestys Pudding Milton Pudding Moulded Puddings Muffin Pudding Muffin Pudding with Dried Cherries Monmouth Pudding Malvern Apple Pudding Orange Marmalade Pudding Bread and marmalade Pudding Macaroni Pudding Baked Macaroni Pudding with Almonds Michael Angelo Montreal Pudding Boiled Meal Pudding, American Marrow Pudding Madeira Puddings Marlborough Pudding Madonna Pudding Neetmok Pudding Northumberland Pudding Nottingham Pudding Newmarket Pudding Nassau Pudding Norfolk Dumplings Nelson Puddings Orange Pudding Orange Pudding #2 Boiled Orange Pudding Orange and Batter Pudding Oxford Dumplings Oxford Puddings How to make Omnibus Pudding A plain pudding Polka Pudding Polka Pudding #2 Portugal Pudding Pumpkin Pudding Christmas Plum Pudding Another Christmas Pudding Rich Plum Pudding without flour Cottage Plum Pudding Plain Plum Pudding Plum Pudding A good plum pudding without eggs Prune pudding Palm Tree Pudding Peas Pudding Porcupine Pudding Potato Pudding Potato Pudding #2 How to make Quaking Pudding Queens Pudding Quince Pudding Plain Rice Pudding Rice and Tapioca Pudding Rice and Apple Pudding Plain Boiled Rice for Children Rice Pudding without Eggs Rice Pudding with Preserve Small Rice Puddings Rice Meringue Iced Rice Pudding Lemon Rice Croquettes of Rice Roseberry Puddings Ratafia Pudding Boiled Ratafia Pudding Plain Ratafia Pudding Very rich Ratafia Pudding Boiled Raisin Pudding Economical Raisin Pudding Baked Raisin Pudding Boiled Rhubarb Pudding Snow Ball Boiled Sago Pudding Baked Sago Pudding Semolina Pudding Swansea Pudding Strawberry and Crumb Pudding Spanish Puddings Swiss Pudding A plain Swiss Pudding Cheap Spongecake pudding Spongecake Pudding Boiled Sponge Pudding How to make Souffle Pudding Vanilla Sponge Pudding Baked Souffle Pudding Plain Souffle Pudding Ginger Souffle Pudding Cream Souffle Pudding Plain Suet Pudding Tapioca Pudding Plain Tapioca Pudding Thatched Pudding Transparent Pudding Jukes Pudding Venus Pudding Victoria Pudding in a Mould The Volunteers Puddings Vermicelli Pudding Windsor Pudding Welsh Pudding Wrexham Pudding How to make Wafer Pudding Sir Watkins Pudding Yeast Dumplings Hard Dumplings Yorkshire Pudding White American Pudding Soupon or Corn Meal Pudding. PANCAKES AND FRITTERS: How to make Cream Pancakes French Pancakes French Pancakes with Preserve Ground Rice Pancakes Ginger Pancakes Prussian Pancakes Irish Pancakes New England Pancakes Pancakes with Marmalade Plain American Pancakes Pancakes without Lard or Butter Common Pancakes Snow Pancakes Batter for Fritters Apple Fritters Potato Fritters Cornflour Fritters German Fritters Roayl Fritters Danish Fritters How to make Cake Fritters Portuguese Fritters Custard Fritters Bread Fritters Spanish Fritters Pineapple Fritters Strawberry Fritters Beetroot or Pink-colored Fritters Almond Frase Backings Raspberry Fritters.

FLUMMERY, BLANCMANGE, SYLLABUBS, &c: How to make Flummery Dutch Flummery French Flummery Rice Flummery Almond Flummery Green Melon in Flummery Iced Custard with Preserved or Dried Fruit Orange Custards Lemon Custard Almond Custards Custard Mould Plain Boiled Custard Custard with Cream Jaunemange Dutch Blancmange Lemon Blancmange Blancmange Isinglass Blancmange Cornflour Blancmange How to make Quince Blancmange Strawberry Blancmange Ribbon Blancmange Raspberry Blancmange Cheap Blancmange Apple Souffle Apple Souffle in paste Orange Souffle #1 Orange Souffle #2 Lemon Souffle How to make Strawberry Souffle Apricot or Strawberry Souffle French Souffle Punch Souffle Rice Souffle Souffle in cases A plain soufflé Friars Omelet Omelet aux Confitures Cream Omelet Omelet Souffle Omelet Souffle with Vanilla Omelet Souffle in a mold Omelet Glace Omelet with Sweetmeats Sweet Omelet Omelet Souffle #2. CREAMS AND ICE CREAM: How to make whipped cream Apricot Cream Superior Apricot Cream Iced Cream Brulee Rice cream #1 Ground Rice Cream #2 Stone Cream Velvet Cream Chocolate Cream Coffee Cream Lemon Cream Tea Cream Maraschino Cream Iced Chocolate Cream Lemon Cream without Cream Raspberry Cream in a mold Ratafia Cream Iced Ratafia Cream Orange Cream Seville Orange Creams Bohemian Cream Raspberry Cream without Cream Preserved Ginger Cream Brandy Creams Italian Cream Spanish Cream Spanish Cream to ornament preserves Burnt Cream Imperial Cream Rhenish Cream Pistachio Cream Noyeau Cream Chester Cream Crème a la Vanille Vanilla or Lemon Ice Cream Pineapple Ice Cream Spring Cream Barley Cream German Cream Almond Creams Spongecake Cream Crème a la Comtesse Sicilian Cream Snow Cream Housewifes Cream Fruit Ice Creams Holwell Cream Apple Cheese and Cream Peach Cream How to make Spinach Cream Chantilly Basket, with whipped Strawberry Cream and fruit. ICE CREAM AND ICES: Raspberry Ice Cream Currant Ice Cream Pineapple Cream Ginger Ice Cream Apricot Ice Cream Mille Fruit Ice Cream Italian Ice Cream Ratafia Ice Cream Lemon Ice Cream Vanilla Ice Cream Brown Bread Ice Cream Plain Ice Cream Pistachio Ice Cream Biscuit Ice Cream Maraschino Ice Cream Noyau Ice Cream Cinnamon Ice Cream Coffee Ice Cream Tea Ice Cream Chocolate Ice Cream Color Wine Ices Punch Ice Punch a la Romaine Punch Ice #2 Punch Ice #3 Punch a la Victoria Water Ices Lemon Water Ice Orange Water Ice Grape Water Ice Pineapple Water Ice Cherry Water Ice Currant Water Ice Vanilla Water Ice Peach Water Ice Strawberry Water Ice Raspberry Water Ice Melon Water Ice Mille Fruit Water Ice Barberry Water Ice Barberry Syrup for Ices Apricot Water Ices Apple Water Ice Ginger Water Ice How to clarify sugar for ices How to make a Sherry Cobbler Claret Cup Moselle Cup How to mould dessert ice when not frozen in the patent moulding pots Directions for its use. BAKING BISCUITS AND CAKES: Preparation of sugars First degree, called smooth or candy sugar Second degree, called soufflé Third degree, called Feathered Sugar Fourth Degree, called Crackled Sugar Fifth Degree, called Caramel Sugar Little devices in sugar How to boil sugar to caramel Syrup for compotes How to colour sugar red Clarified sugar or syrup Spun sugar Icing for cakes How to ice or frost a cake Almond icing for Bridecake Sugar icing for the top Spongecake Ornamental frosting Rich Almond Spongecake Cocoanut Spongecake A Rich Pound Cake Cocoanut Pound Cake Plain Almond Cake Rice Cake Rice Cake #2 Small Rice Cakes Rice Cake #3 Manx Cake Josephine Cake Rich Seed Cake Common Seed Cake A Light Cake Spongecake Lafayette Cake Lemon Cake Savoy Cake A Very Rich Lemon Cake Soda Cake Plain Cake Real Scotch Short Bread Plain Short Bread Beaulieu Cake Adelaide Cake How to clean Currants for Cakes Plain Plum Cake Small Plum Cakes A Rich Plum Cake Raisin Cake Neapolitan Cake Small Venetian Cakes Vienna Cake A Delicate Cake Portugal Cake Tablets de Patience, or Lady Fingers Galettes Rutland Cake Canadian Cakes Yeast Cake Sledmere Gingerbread Ginger Cakes Gingerbread Loaf Cheap Gingerbread Cakes Honeycomb Gingerbread Cocoanut or Almond Gingerbread Orange Gingerbread Hunting Nuts Gingerbread Nuts Irish Luncheon Cake Ginger Snaps Sydenham Cakes Twelfth Cake Rich Bridecake Gateau de Chocolat Gateau Gateau Nourmahal Wine Cakes Rich Spice Cakes Chocolate Cakes Snow Cake Honey Cakes Madeline Cake Webster Cake Dover Cake Madeira Cake Cakes a la Polonaise Queen Cake Small Queen Cakes Derby Short Cakes Bread Cake Jumbles Almond Jumbles Strawberry Shortcake Shrewsbury Cakes Citron Cakes Rock Cakes Cocoanut Rock Cakes Italian Macaroons Riband Wafers How to make Light Wigs Rout Drop Cakes Indian Griddle Cakes Tea Cakes Iced Rolls Cheshire Rolls How to make Buns Real Scotch Scones Light Buns Bath Buns Cross Buns Sally Lunn Cakes Potato Muffins Brown Bread Biscuits Caraway Biscuits French Biscuits Naples Biscuits Nuns Biscuits Lemon Biscuits Orange Biscuits Damascus Biscuits German Biscuits Sponge Biscuits Spanish Biscuits Almond Spice Biscuits Ginger Biscuits Arrowroot Biscuits Spoon Biscuits Pistachio Biscuits Cocoanut Biscuits Plain Biscuits.

DESSERTS: How to prepare apples for dessert How to prepare oranges for dessert Iced fruit for Dessert or Garnish How to ice Oranges Iced Currants for Dessert Stewed French plums Chestnuts Compote of Oranges Compote of Apricots Orange Wafers Apricot Cakes Orange Chips Orange Biscuits for Dessert Damson Cakes How to Bake Pears Stewed Pears How to Ice Evergreens. PRESERVES AND PICKLES: Lime Preserves How to preserve Damsons Damson Cheese Clear Damson Cheese Red Gooseberry Jam Green Gooseberry Jam How to preserve Green Gooseberries Whole Green Gooseberry Jelly Gooseberries preserved as Hops How to preserve Strawberries Whole Strawberry Jam Strawberry Jelly Raspberry Jam Raspberry Jelly How to preserve and Dry Greengages How to preserve Greengages How to brandy Greengages Rhubarb Marmalade Rhubarb and Orange Preserves How to preserve Apricots How to dry Apricots Brandy Apricots Apricot Marmalade How to Preserve Nectarines How to Candy Nectarines Peach Preserve Peaches Preserved without Cooking Peach Marmalade How to preserve Plums How to preserve Plums for Dessert Almack Preserve How to preserve Lettuce Stalks Vegetable Marrow Preserve Preserved Pumpkin Blackberry Jam Barberry Jam How to abcxs preserve Barberries in bunches Black Currant Jam Black Currant Jelly Red Currant Jelly Red Currant jam White Currant Jelly Carrot Jam How to preserve Lemons Whole How to preserve Oranges Whole Lemon Marmalade Orange Marmalade Transparent Marmalade Grated Marmalade Marmalade with Chips How to preserve Green Figs How to preserve Mulberries How to preserve Cherries How to dry Cherries How to candy Cherries How to dry Cherries with their leaves and stalks How to preserve Cucumbers How to preserve Pears How to preserve Jagonelle Pears Apple Jam Apple Marmalade Apple Ginger How to preserve Golden Pippins Normandy Pippins Tomatoes Preserved How to candy Tomatoes How to Preserve Siberian Crabs How to Preserve Carrots How to Preserve Melons Pineapple Preserve How to preserve Pineapples without Cooking How to preserve Pineapples in Brandy How to preserve Whole Quinces How to make Quince Jelly and Marmalade from the same Quinces Quince Cheese How to preserve Grapes in Brandy for winter dessert Greengage Jam Rules to be observed in pickling A list of Vegetables and their season for pickling Indian Pickle Piccalilly Melon Mangoes Cucumber Mangoes How to pickle Cucumbers How to Pickle Peaches How to Pickle Plums like Olives Walnuts Pickled Black How to Pickle Mushrooms Brown Mushrooms How to Pickle Radish Pods How to Pickle French Beans How to Pickle Beetroots How to Pickle Capsicums How to Pickle Gherkins How to Pickle Onions How to Pickle Tomatoes How to Pickle Barberries How to Pickle Red Cabbage Herb Powder for Winter use How to Keep Parsley for Winter Use. BUTTER AND CHEESE: How to Make Butter How to Keep Milk and Cream in Warm Weather Rolled Butter Butter in Haste, from winter Cream or from the milk of One Cow How to prepare Rennet to turn Milk How to Make Cheese How to Freshen Salt Butter How to Scald Cream as in the West of England How to make Sage Cream Imitation of Cheshire Cream An Excellent Cream Cheese Cream Cheese Napkin Cheese Artificial Cheese Milk Cheese. JELLIES AND SWEET DISHES: How to prepare cochineal to color Red or Pink How to clarify Isinglass Strawberry acid for Jelly The foundation of all Jelly Calfs Feet Stock for Jellies Ox-heel Jelly stock Calfs Feet Jelly Jelly from cowheels Claret Jelly Strawberry Jelly Claret Jelly Strawberry Jelly Lemon Jelly Orange Jelly Open Jelly with whipped cream Apple Jelly in a mould Clear apple Jelly Riband Jelly or Jelly of two colors Noyeau Jelly with almonds Rice Jelly French Jelly Currant and raspberry Jelly Punch Jelly Medlar Jelly Oranges filled with Jelly Gaufres Almond Gaufres A Plum Meyere Vanilla Creams Dominoes Custard with Jelly Gateau de Pommes Iced Custard with Fruit Apple Hedgehog Apples and rice Crème a lAntoine Iced Cream and Strawberries Garibaldi Cream Gooseberry Fool Rice snow balls Groseilles a la Crème Snow Oeufs a la Neige or Snow Eggs Green Caps Frosted Pippins Rice and Pears A Charlotte de Pomme Swiss Apple Charlotte A Charlotte a la Parisienne A Charlotte Russe, Entremets How to make a pyramid of macaroons or Meringues A cake trifle Trifle or Swiss Cream Tipsy Cake Gooseberry Trifle Apple Trifle How to make a Rich Trifle Orange Sponge Lemon Sponge Meringues Apple Meringue Almond Meringues Apple and Apricot Meringue Rice Meringue Croquettes of Rice Neapolitan Pastry Curd for Cheesecakes, Yorkshire Receipt Cheesecakes Apple Cheesecake Lemon Cheesecakes Potato Cheesecake Citron Cheesecake Almond Cheesecakes Ratafia Cheesecakes, Cheap Rice Cheesecakes Bread Cheesecakes Maids of Honour Imitation Cheesecake for Children Treacle Tart for Children Lemon Cheesecakes to keep several years Fairy Butter Orange Butter Spanish Butter Snow Cheese Banbury Cakes. SECOND COURSE DISHES, RELISHES, &c: Macaroni as usually served Macaron8 Fish macaroni Timbale de macaroni Admiral Roses Indian Devil Mixture Devilled Salmon Devilled Oysters Salmagundy Indian Kabob Chicken and Ham Sandwiches Plain Sandwiches Cheese Fingers Cheese Canapees Grilled Kippered Salmon Pulled Bread Ramakins Dutch Ramakins Ramakins with Ale Pastry Ramakings Bread Ramakins A fondue Ramakins Eggs and Artichokes Buttered Eggs Frothed Eggs Puree of Eggs Oeufs Farcis Common Toasted Cheese Lord Keenes Favorite Dish The Queens Toasted Cheese, Receipt from the Royal Lodge, Windsor Welsh Rabbit Mayonnaise de Saumon Mock Crab Mock Crab, Sailor Fashion.

WINES, SYRUPS AND PUNCH: Excellent English Sherry Very Superior Elder Wine Raisin Wine Blackberry Wine Clary Wine Superior Ginger Wine Black Currant Wine Cowslip Wine Orange Wine Mock Champagne Ginger Beer Lemonade Lemonade with Citric Acid Milk Lemonade Santa or Shrub Brandy or Rum Shrub Curacoa Punch that will keep for any length of time Whisky Punch How to make George IV Milk Punch Holmby Cup Cup, from the Blues Christmas Bowl Claret Cup Superior Claret Cup Champagne Cup Another Way Sherry Cobbler Porter Cup Capillaire Lemon Sherbet Strawberry Sherbet Noyau Honey Noyau Gingerette Ginger Cordial Orange Brandy Lemon Brandy Morella Cherry Brandy Blackberry Syrup Mulberry Syrup Mulled Wine Wine Whey How to Mull Ale Egg Wine Egg Flip Family Brewing Directions for Brewing in Cottages. COOKERY FOR THE SICK: Cornflour Cornflour with water Bread Jelly Chicken Broth Port Wine Jelly For Consumption Weaker wine Jelly for Invalids A strong broth Calfs Feet Insinglass White Broth for Invalids Ordinary Beef Tea Very strong beef tea Beef essence Mutton Broth Veal Broth Nourishing Soup for Invalids Gloucester Jelly Gruel of Patent Groats Gruel Barberry Jelly Silver Jelly Old Fashioned Caudle Barley Cream, light and nourishing Barley Gruel Barley Water Artificial Asss Milk Tonic Drink Blancmange for Invalids Chicken Cream Cornflour Jelly Beaten Egg Egg Wine Brandy Mixture to be given in case of Exhaustion Sago Gruel Suet and Milk Milk and Rum. REMEMBER FOLKS, THIS IS AN 1890s ORIGINAL. THIS BOOK IS MORE THAN 110 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.


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, Philippines, Singapore, Switzerland, Norway, Saudi arabia, Ukraine, United arab emirates, Qatar, Kuwait, Bahrain, Croatia, Malaysia, Brazil, Chile, Colombia, Costa rica, Panama, Trinidad and tobago, Guatemala, 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.

  1. Year Printed: 1890
  2. Country/Region of Manufacture: United Kingdom
  3. Topic: American (US)
  4. Binding: Fine Binding
  5. Origin: American
  6. Author: Mary Jewry
  7. Subject: Cooking
  8. Original/Facsimile: Original
  9. Language: English
  10. Publisher: Frederick Warne & Co.
  11. Place of Publication: London
  12. Special Attributes: Illustrated