E-Book, Englisch, 500 Seiten
Mrs. Beeton's Dictionary of Every-Day Cookery
1. Auflage 2016
ISBN: 978-3-7364-0670-4
Verlag: anboco
Format: EPUB
Kopierschutz: 6 - ePub Watermark
E-Book, Englisch, 500 Seiten
ISBN: 978-3-7364-0670-4
Verlag: anboco
Format: EPUB
Kopierschutz: 6 - ePub Watermark
The reasons for the publication of this Volume-the First of a Series of Practical Manuals which were to be called the 'All About It' Books-were thus explained in a Prospectus issued a few months ago, and approved by the late Mrs. S. O. Beeton:- Many wishes have been expressed to the Authoress of the 'Book of Household Management' that a volume of Recipes in Cookery should be written which could be sold at a price somewhere between the seven-and-sixpenny 'Household Management' and the Shilling Cookery Book. Accordingly Mrs. Beeton has prepared a Collection of Recipes, and of other Practical Information concerning the Dressing and Serving of Family Fare, which, when completed, will be published, in serviceable binding, at the price of Three Shillings and Sixpence. As Mistress, Cook, and Critic have declared that the details in Mrs. Beeton's larger work are so easy to understand, the Authoress has followed, in every Recipe printed in the present Dictionary, the same simple plan she originally used. Regarding, however, the arrangement of the Recipes, the Authoress has chosen the Dictionary form, believing an alphabetical arrangement to be the best for a book that is being constantly referred to. By the adoption of a very intelligible system, all cross reference, and that very disagreeable[viii] parenthesis (See So-and-so) is avoided, except in a very few instances. Where any warning as to what should not be done is likely to be needed, it is given, as well as advice as to what ought to be done. No pains have been thought too great to make little things clearly understood. Trifles constitute perfection. It is just the knowledge or ignorance of little things that usually makes the difference between the success of the careful and experienced housewife or servant, and the failure of her who is careless and inexperienced. Mrs.
Autoren/Hrsg.
Weitere Infos & Material
-
- CURRANTS, Iced, for Dessert.
- CURRY.
- CURRY ST. LEONARDS.
- CURRY-POWDER (Founded on Dr. Kitchener’s Recipe).
- CURRY-POWDER (Capt. White’s Recipe; most excellent).
- CUSTARDS, Boiled.
- CUSTARD PUDDING, Baked.
- CUSTARD PUDDING, Boiled.
- CUSTARD SAUCE, for Sweet Puddings or Tarts.
- CUSTARD TARTLETS, or Fanchonnettes.
- CUTLET, the Invalid’s.
- CUTLETS, Mutton, Italian.
- CUTLETS of Cold Mutton.
- DAMPFNUDELN, or German Puddings.
- DAMSON CHEESE.
- DAMSON JAM.
- DAMSON PUDDING.
- DAMSON TART.
- DAMSONS, Baked, for Winter use.
- DAMSONS, Compôte of.
- DAMSONS, Preserved.
- DAMSONS, or any kind of Plums, to Preserve. (Useful in Winter.)
- DARIOLES À LA VANILLE. (Sweet Entremets.)
- DECEMBER—BILLS OF FARE.
- Dinner for 12 persons.
- Dinner for 10 persons.
- Dinner for 8 persons.
- Dinners for 6 persons.
- DECEMBER, Plain Family Dinners for.
- DECEMBER, Things in Season.
- DESSERT.
- DESSERT DISHES.
- DEVONSHIRE JUNKET.
- DINNER,
- DORMERS.
- DRAUGHT for Summer.
- DRINK, Pleasant, for Warm Weather.
- DRIPPING, to Clarify.
- DUCK, Hashed.
- DUCKS, Roast.
- DUCK, Roast, to carve.
- DUCK AND PEAS, Stewed.
- DUCK AND PEAS, Stewed.
- DUCK, Stewed, in Turnips.
- DUCK, to Ragoût a whole.
- DUCK, Wild, Hashed.
- DUCK, Wild, Ragoût of.
- DUCK, Wild, Roast.
- DUCK, Wild, to Carve.
- DUMPLINGS, Sussex, or Hard.
- DUTCH FLUMMERY.
- EEL BROTH.
- EEL PIE.
- EEL SOUP.
- EELS, Boiled.
- EEL, Collared.
- EELS, Fried.
- EELS, en Matelote.
- EELS, Stewed.
- EELS, Stewed.
- EELS, à la Tartare.
- EGGS.
- EGG BALLS, for Soups and made Dishes.
- EGG SAUCE, for Salt Fish.
- EGG SOUP.
- EGG WINE.
- EGGS, to Boil for Breakfast, Salads, &c.
- EGGS, Buttered.
- EGGS, to Choose.
- EGGS, Ducks’.
- EGGS, Fried.
- EGGS à la Maître d’Hôtel.
- EGGS, to Pickle.
- EGGS AU PLAT, or AU MIROIR, served on the Dish in which they are Cooked.
- EGGS, Plovers’.
- EGGS, Poached.
- EGGS, Poached, with Cream.
- EGGS, Scotch.
- EGGS, Snow, or Œufs à la Neige (a very pretty Supper Dish).
- EGGS, to keep Fresh for several Weeks.
- EGGS, à la Tripe.
- ELDER WINE.
- ENDIVE.
- ENDIVE, à la Française.
- ENDIVE, Stewed.
- ESPAGNOLE, or Brown Spanish Sauce.
- FEBRUARY—BILLS OF FARE.
- Dinner for 12 persons.
- Dinner for 10 persons.
- Dinner for 8 persons.
- Dinners for 6 persons.
- FEBRUARY, Plain Family Dinners for.
- FEBRUARY, Things in Season.
- FENNEL SAUCE, for Mackerel.
- FIG PUDDING.
- FIG PUDDING (Staffordshire Recipe).
- FIGS, Compôte of Green.
- FISH.
- FISH, General Directions for Dressing.
- FISH, General Directions for Carving.
- FISH CAKE.
- FISH AND OYSTER PIE.
- FISH PIE, with Tench and Eels.
- FISH SAUCE.
- FISH, Scalloped.
- FISH, Scalloped.
- FISH STOCK.
- FLOUNDERS, Boiled.
- FLOUNDERS, Fried.
- FLOWERS, Almond.
- FLOWERS, to Preserve Cut.
- FLOWERS, to Revive after Packing.
- FONDUE.
- FONDUE, Brillat Savarin’s (an excellent Recipe).
- FOOD FOR INFANTS, and its Preparation.
- FORCEMEATS.
- FORCEMEAT BALLS, for Fish Soups.
- FORCEMEAT, French.
- FORCEMEAT, for Cold Savoury Pies.
- FORCEMEAT, for Pike, Carp, Haddock, and various Kinds of Fish.
- FORCEMEAT, for Baked Pike.
- FORCEMEAT, or QUENELLES, for Turtle Soup. (Soyer’s Recipe.)
- FORCEMEAT VEAL, or VEAL QUENELLES.
- FORCEMEAT for Veal, Turkeys, Fowls, Hare, &c.
- FOWLS, Boiled, à la Béchamel.
- FOWLS, Boiled, to Carve.
- FOWL, Boiled, with Oysters. (Excellent.)
- FOWLS, Broiled, and Mushroom Sauce.
- FOWL, Boiled, and Rice.
- FOWLS, to Bone, for Fricassees, Curries, and Pies.
- FOWL, Croquettes of (an Entrée).
- FOWL AND RICE, Croquettes of (an Entrée).
- FOWL, Curried.
- FOWL, Fricasseed.
- FOWLS, Fried.
- FOWLS, Fried.
- FOWLS, Fried, and French Beans.
- FOWL au Gratin.
- FOWL, Hashed. An Entrée.
- FOWL, Hashed, Indian Fashion (an Entrée).
- FOWL, an Indian Dish of (an Entrée).
- FOWL à la Mayonnaise.
- FOWL, Minced (an Entrée).
- FOWL, Minced, à la Béchamel.
- FOWL, Ragoût of.
- FOWLS, Roast.
- FOWL, Roast, to Carve.
- FOWL, Roast, Stuffed.
- FOWL SAUTE with Peas (an Entrée).
- FOWL SCOLLOPS.
- FRENCH TERMS used in modern Household Cookery, explained.
- FRITTERS, Indian.
- FRITTERS, Plain.
- FRUIT, to Bottle Fresh. (Very useful in Winter.)
- FRUIT, to Bottle Fresh.
- FRUIT, to Bottle Fresh, with Sugar. (Very useful in Winter.)
- FRUIT TURNOVERS (suitable for Pic-Nics).
- GAME, Hashed.
- GERMAN PUFFS.
- GHERKINS, Pickled.
- GIBLET PIE.
- GIBLET SOUP.
- GINGER, Apple. (A Dessert Dish.)
- GINGER-BEER.
- GINGER CREAM.
- GINGER, Preserved,
- GINGER PUDDING.
- GINGER WINE.
- GINGERBREAD, Thick.
- GINGERBREAD, White.
- GINGERBREAD-NUTS, Rich Sweetmeats.
- GINGERBREAD-NUTS, Sunderland. (An Excellent Recipe.)
- GLAZE for covering Cold Hams, Tongues, &c.
- GLAZE-KETTLE.
- GLAZE, to, Cold Joints, &c.
- GOLDEN PUDDING.
- GOOSE, Green.
- GOOSE, Hashed.
- GOOSE, Roast.
- GOOSE, Roast, to Carve.
- GOOSE STUFFING, Soyer’s Recipe for.
- GOOSEBERRIES, Compôte of.
- GOOSEBERRY CHIPS. (Useful for Dessert.)
- GOOSEBERRY FOOL.
- GOOSEBERRY JAM.
- GOOSEBERRY JAM.
- GOOSEBERRY JAM, White or Green.
- GOOSEBERRY JELLY.
- GOOSEBERRY PUDDING, Baked.
- GOOSEBERRY PUDDING, Boiled.
- GOOSEBERRY SAUCE for Boiled Mackerel.
- GOOSEBERRY TART.
- GOOSEBERRY TRIFLE.
- GOOSEBERRY VINEGAR. (An Excellent Recipe.)
- GOOSEBERRY WINE, Effervescing.
- GRAVIES, General Stock for
- GRAVY, a Good Beef, for Poultry, Game, &c.
- GRAVY, Beef, a Quickly Made.
- GRAVY,...




