A Plain Cookery Book for the Working Classes

About this eBook

Author

Francatelli, Charles Elmé, 1805-1876

Credits

Produced by Chris Curnow, Jana Srna and the Online Distributed Proofreading Team at www.pgdp.net

Language

English

LoC Class

TX: Technology: Home economics

Subject

Working class -- Great Britain

Category

Text

eBook-No.

22114

Project Gutenberg

https://www.gutenberg.org/ebooks/22114

Release Date

July 21, 2007

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.PHILLIPS & COMPY., — PHILLIPS AND COMPANY,
3. 3.The Best Food for Children, Invalids, and Others. — ROBINSON'S PATENT BARLEY, — ROBINSON'S PATENT GROATS,
4. 4.EPPS'S COCOA, — A PLAIN — COOKERY BOOK — FOR THE
5. 5.WORKING CLASSES.
6. 6.INTRODUCTION.
7. 7.COOKERY BOOK. — No. 1. Boiled Beef. — No. 2. How to Boil Beef. — No. 3. Economical Pot Liquor Soup. — No. 4. Potato Soup for Six Persons. — No. 5. Pea Soup for Six Persons. — No. 6. Onion Soup for Six Persons. — No. 7. Broth made from Bones for Soup. — No. 8. Thick Milk for Breakfast. — No. 9. Oatmeal Porridge for Six Persons. — No. 10. Ox-cheek Soup. — No. 11. Sheep's-head Broth. — No. 12. Cow-heel Broth. — No. 13. Bacon and Cabbage Soup. — No. 14. Stewed Leg of Beef. — No. 15. Cocky Leeky. — No. 16. Roast Fowl and Gravy. — No. 17. This is the Brown Gravy for the Fowl. — No. 18. Bread Sauce for a Roast Fowl. — No. 19. Egg Sauce for Roast Fowls, etc. — No. 20. Pork Chops, Grilled or Broiled. — No. 21. Sharp Sauce for Broiled Meats. — No. 22. Roast Veal, Stuffed. — No. 23. Veal Cutlets and Bacon. — No. 24. A Pudding made of Small Birds. — No. 25. Baked Pig's Head. — No. 26. Baked Goose. — No. 27. Baked Sucking Pig. — No. 28. Baked or Roast Ducks. — No. 29. How to make the most of a Pig, after it is killed. — No. 30. How to Cure Hams. — No. 31. How to Smoke Hams. — No. 32. How to Cure Bacon. — No. 33. How to dispose of the Pig's Pluck. — No. 34. How to make Pork Sausages. — No. 35. Black Puddings. — No. 36. How to Melt down the Seam, or Loose Fat. — No. 37. Italian Cheese. — No. 38. Pig's Feet. — No. 39. Curried Rice. — No. 40. A Plain Rice Pudding. — No. 41. A Ground Rice Pudding. — No. 42. A Bread Pudding for a Family. — No. 43. A Batter and Fruit Pudding. — No. 44. A Treacle Pudding. — No. 45. Apple Pudding. — No. 46. Rice and Apples. — No. 47. Brown and Polson Pudding. — No. 48. Brown and Polson Fruit Pudding. — No. 49. Brown and Polson Thick Milk. — No. 50. Potato Pudding. — No. 51. Yeast Dumplings. — No. 52. Norfolk Dumplings. — No. 53. Stewed Eels. — No. 54. Stewed Oysters. — No. 55. Stewed Muscles, or Mussels. — No. 56. Baked Beef and Potatoes. — No. 57. Yorkshire Pudding. — No. 58. Baked Suet Pudding. — No. 59. Toad in the Hole. — No. 60. Boiled Shoulder of Mutton with Onions. — No. 61. Meat Pie. — No. 62. Giblet Pie. — No. 63. A Fish Pie. — No. 64. Potato Pie. — No. 65. Bacon Roll-pudding. — No. 66. Rabbit Pudding. — No. 67. Stewed Ox Kidney. — No. 68. Baked Bullock's Heart. — No. 69. Bullock's Heart Stuffed. — No. 70. Stewed Sheep's Trotters. — No. 71. Baked Sheep's Heads. — No. 72. Sheep's Pluck. — No. 73. Belgian Faggots. — No. 74. Fried Steaks and Onions. — No. 75. Stewed Steaks. — No. 76. Stewed Sausages. — No. 77. Pig's Fry. — No. 78. Beefsteaks, Plain. — No. 79. Mutton Chops, or Steaks. — No. 80. Kidney Pudding. — No. 81. Hashed Meats. — No. 82. Boiled Tripe. — No. 83. Baked Tripe. — No. 84. Sausage Dumplings. — No. 85. Sausage Rolls. — No. 86. Roast Pork. — No. 87. Bubble and Squeak. — No. 88. Jugged Hare. — No. 89. Boiled Bacon and Cabbages. — No. 90. Economical Vegetable Pottage. — No. 91. How to make a Fish Curry. — No. 92. This is the way to Boil Rice. — No. 93. Rice Dumplings. — No. 94. Plum or Currant Dough Pudding. — No. 95. Christmas Plum Pudding. — No. 96. Sweet Pudding Sauce. — No. 97. Jam Pudding. — No. 98. Rhubarb Pie. — No. 99. Fruit Pies in general. — No. 100. A Cheap Kind of Mince-meat. — No. 101. Mince-pie Paste. — No. 102. To make a Mince-pie. — No. 103. Jam Tart. — No. 104. Baked Apple Dumplings. — No. 105. Pancakes for Shrove Tuesday. — No. 106. Raisinet—A Preserve for Winter. — No. 107. Currant Jam. — No. 108. How to Preserve Rhubarb. — No. 109. How to make Gooseberry Jam. — No. 110. Baked Pears. — No. 111. Baked Apples. — No. 112. To make Elder Wine. — No. 113. Vegetable Porridge. — No. 114. Pumpkin Porridge. — No. 115. Rice-milk for Six Persons. — No. 116. Knuckle of Veal and Rice. — No. 117. Irish Stew. — No. 118. Fish Soup. — No. 119. Soused Mackerel. — No. 120. A Dinner of Red Herrings. — No. 121. To Fry Fish. — No. 122. Salt Fish with Parsnips. — No. 123. Baked Fish. — No. 124. Baked Cod's Head. — No. 125. Bouillabaisse Soup. — No. 126. To Boil Fish. — No. 127. Parsley Sauce. — No. 128. Anchovy Sauce. — No. 129. Baked Skate. — No. 130. How to Brew your own Beer. — No. 131. How to Bake your own Bread. — No. 132. Yorkshire Pie-clates for Tea. — No. 133. Hard Biscuits. — No. 134. Gingerbread Nuts. — No. 135. How to Steam Potatoes. — No. 136. How to Boil Potatoes. — No. 137. Baked or Roasted Potatoes. — No. 138. How to Fry Potatoes. — No. 139. How to Fry Potatoes an easier Way. — No. 140. How to Mash Potatoes. — No. 141. Baked Mashed Potatoes. — No. 142. Mashed Potatoes with Ling. — No. 143. How to Stew Potatoes. — No. 144. Buttered Parsnips. — No. 145. Buttered Swedish Turnips. — No. 146. How to Cook Spinach. — No. 147. Fried Cabbage and Bacon. — No. 148. Peas and Bacon. — No. 149. Baked or Roasted Onions. — No. 150. How to Cook Broad Beans. — No. 151. How to Cook French Beans. — No. 152. How to Cook Vegetable Marrow. — No. 153. White Haricot Beans. — No. 154. How to Dress Haricot Beans. — No. 155. Haricot Beans, another Way. — No. 156. A Salad of Haricot Beans. — No. 157. Lentils. — No. 158. A Relish for Supper. — No. 159. How to make an Omelet. — No. 160. Fried Eggs and Bacon. — No. 161. Buttered Eggs. — No. 162. Eggs with Brown Butter. — No. 163. Eggs Stewed with Cheese. — No. 164. How to make a Welsh Rarebit. — No. 165. Egg-hot. — No. 166. Ginger-pop. — No. 167. Plum Broth. — No. 168. Plum Porridge, Cold. — No. 169. Stewed Prunes or Pruens. — No. 170. A Summer Salad. — No. 171. A Bacon Salad. — No. 172. A Plain Salad. — No. 173. Celery Crab Salad. — No. 174. How to Mix Mustard.
8. 8.COOKERY AND DIET FOR THE SICK ROOM. — No. 175. Beef Tea. — No. 176. Mutton Broth. — No. 177. Chicken Broth. — No. 178. A Cheaper Kind of Chicken Broth. — No. 179. Veal and Rice Broth. — No. 180. Meat Panada for Invalids and Infants. — No. 181. How to prepare Sago for Invalids. — No. 182. How to prepare Tapioca. — No. 183. How to make Gruel. — No. 184. Brown and Polson Gruel. — No. 185. Gruel made with Oatmeal. — No. 186. How to make Caudle. — No. 187. Rice Gruel, a Remedy for Relaxed Bowels. — No. 188. How to prepare Arrow-root. — No. 189. How to make Gruel with Pearl Barley. — No. 190. Cow-heel Broth. — No. 191. How to make Calf's-feet Jelly. — No. 192. How to make Iceland-moss Jelly. — No. 193. How to make Blancmange. — No. 194. How to make Sick-diet Jelly. — No. 195. How to prepare Isinglass Jelly. — No. 196. How to make Ground-rice Milk. — No. 197. How to make a Small Batter-pudding. — No. 198. How to make a Tea-cup Bread-pudding. — No. 199. How to make a Tapioca Pudding. — No. 200. How to make an Arrow-root Pudding. — No. 201. How to make a Sago Pudding. — No. 202. How to make a Ground-rice Pudding. — No. 203. Brown and Polson Tea-cup Pudding for Infants.
9. 9.MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC. — No. 204. Bran Tea: a Remedy for Colds, etc. — No. 205. Orangeade, or Orange Drink. — No. 206. How to make Lemonade. — No. 207. Apple-water Drink. — No. 208. How to make a Soothing Drink for Coughs. — No. 209. Linseed Tea. — No. 210. Camomile Tea. — No. 211. Balm and Burrage Tea. — No. 212. Sage or Marygold Tea. — No. 213. How to Stew Red Cabbages. — No. 214. How to make Toast Water. — No. 215. How to make Barley Water. — No. 216. How to make Rice Water. — No. 217. How to make Treacle Posset. — No. 218. How to make White Wine Whey. — No. 219. How to make a Cordial for Colds. — No. 220. How to make a Stringent Gargle. — No. 221. A Simple Remedy against Wind on the Stomach. — No. 222. A Cure for a Hard Dry Cough. — No. 223. A Cooling Drink. — No. 224. Hop Tea. — No. 225. Lime-flower Tea. — No. 226. Hyssop Tea: a Remedy for Worms. — No. 227. Iceland-moss Jelly. — No. 228. Antispasmodic Tea. — No. 229. Dandelion Tea. — No. 230. Refreshing Drink for Sore Throat attended with Fever. — No. 231. A Cure for Sprains. — No. 232. A Cure for Chilblains. — No. 233. A Cure for Burns or Scalds. — No. 234. A Cure for Cold in the Head. — No. 235. A Cure for the Sting of Wasps or Bees. — No. 236. A Cure for Toothache. — No. 237. How to make Coffee. — No. 238. How to Prepare Cocoa Nibs.
10. 10.ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR. — No. 239. How to Prepare a Large Quantity of Good Soup for the Poor. — No. 240. Another Method for making Economical Soup. — No. 241. How to make Fish Soup in Large Quantities for Distribution to the Poor.
11. 11.INDEX. — GENUINE MUSTARD. — CHLORODYNE. — BE CAREFUL WHAT YOU EAT. — LIFE FOR THE CONSUMPTIVE. — FRAMPTON'S PILL OF HEALTH. — BLAIR'S GOUT AND RHEUMATIC PILLS. — S. NYE AND Co.'s PATENT MACHINES, — S. NYE'S IMPROVED MILLS, — KEATING'S COUGH LOZENGES, — KEATING'S PALE NEWFOUNDLAND COD LIVER OIL. — BROWN & POLSON'S
12. 12.PATENT CORN FLOUR

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