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The Modern Housewife

The Modern Housewife

by Alexis Soyer

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Language: English

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About this eBook

Author
Soyer, Alexis, 1809-1858
Title
The Modern Housewife or, Ménagère Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, with those of The Nursery and Sick Room, and Minute Directions for Family Management in All its Branches.
Credits
Produced by Chuck Greif and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images available at The Internet Archive)
Language
English
LoC Class
TX: Technology: Home economics
Subject
Cooking
Category
Text
eBook-No.
41899
Project Gutenberg
https://www.gutenberg.org/ebooks/41899
Release Date
January 22, 2013
Copyright
Public domain in the USA.

Contents

  1. 1.THE MODERN HOUSEWIFE OR , COMPRISING NEARLY ONE THOUSAND RECEIPTS, FOR THE ECONOMIC AND JUDICIOUS PREPARATION OF EVERY MEAL OF THE DAY, WITH THOSE OF THE NURSERY AND SICK ROOM, AND MINUTE DIRECTIONS FOR FAMILY MANAGEMENT IN ALL ITS BRANCHES.
  2. 2.PREFACE BY THE EDITOR.
  3. 3.CONTENTS.
  4. 4.INTRODUCTION.
  5. 5.DIALOGUE BETWEEN MRS. B—— AND MRS. L——, HER FRIEND AND VISITOR.
  6. 6.BREAKFASTS.
  7. 7.FIRST SERIES OF RECEIPTS.
  8. 8.LETTER N O . III
  9. 9.LETTER N O . IV
  10. 10.LETTER N O . V
  11. 11.COMFORTS FOR INVALIDS.
  12. 12.Puddings for Invalids.
  13. 13.Poultry for Invalids.
  14. 14.LETTER N O . VI
  15. 15.LETTER N O . VII
  16. 16.LETTER N O . VIII
  17. 17.LETTER N O . IX
  18. 18.LETTER N O . X
  19. 19.LETTER N O . XI
  20. 20.Roasting, Baking, Boiling, Stewing, Braising, Frying, Sautéing, Broiling.
  21. 21.SAUCES.
  22. 22.SOUPS.
  23. 23.FISH.
  24. 24.FISH SAUCES.
  25. 25.REMOVES.
  26. 26.LETTER N O . XII
  27. 27.POULTRY.
  28. 28.FLANCS.
  29. 29.ENTRÉES OR MADE DISHES.
  30. 30.LETTER N O . XIII
  31. 31.LETTER N O . XIV
  32. 32.Dishes with the Remains of Lamb.
  33. 33.Eggs.
  34. 34.Garniture for Omelettes.
  35. 35.Entrées of Game.
  36. 36.ROASTS—SECOND COURSE.
  37. 37.SAVORY DISHES.
  38. 38.LETTER N O . XV
  39. 39.SHELL FISH.
  40. 40.VEGETABLES.
  41. 41.OF DIFFERENT SORTS OF PASTRY.
  42. 42.JELLIES.
  43. 43.Puddings in Moulds.
  44. 44.Puddings boiled in Cloths.
  45. 45.Plain Baked Puddings in Dishes.
  46. 46.REMOVES—SECOND COURSE.
  47. 47.Soufflé.
  48. 48.LETTER N O . XVI
  49. 49.Compote.
  50. 50.Compotes of Fruit Simplified .
  51. 51.Salads of various Fruits.
  52. 52.LETTER N O . XVII
  53. 53.LETTER N O . XVIII
  54. 54.Beverages for Evening Parties.
  55. 55.LETTER N O . XIX
  56. 56.CONVERSATION ON HOUSEHOLD AFFAIRS.
  57. 57.Bills of Fare.
  58. 58.LETTER XX
  59. 59.ON CARVING.
  60. 60.LETTER N O . XXII
  61. 61.INDEX.

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