The Complete Indian Housekeeper and Cook

Giving the Duties of Mistress and Servants, the General Management of the House and Practical Recipes for Co
Erscheinungsjahr 2010
ISBN: 978-1-108-02193-7
Verlag: Cambridge University Press

Buch, Englisch, 348 Seiten, Paperback, Format (B × H): 140 mm x 216 mm, Gewicht: 491 g

Reihe: Cambridge Library Collection - Women's Writing

Flora Annie Steel and Grace Gardiner's classic work of Anglo-Indian household life was first published in 1888 and went through ten editions thanks to its great utility. Tailored specifically for the British community in India, the book covers household hints, domestic finances and house management, a glossary of common domestic terms, and a variety of recipes. For readers today, it provides a valuable insight into life in British India, as well as revealing contemporary attitudes to the native Indian people. Steel and Gardiner were witty and well-travelled women of lively intelligence, and the book makes entertaining and accessible, if highly opinionated, reading. Topics covered include the care of domestic and farm animals, clothing and dressmaking, practical cooking tips, camp and missionary life, and how to cope with the idiosyncrasies of the Indian servant. For more information on Steel, see http://orlando.cambridge.org/public/svPeople?person_id=steefl

Autoren/Hrsg.

Steel, Flora Annie Webster

Gardiner, Grace

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kultur- und Ideengeschichte
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Mentalitäts- und Sozialgeschichte

Inhaltsverzeichnis

Preface; 1. The duties of the mistress; 2. The storeroom; 3. Hints on breakfasts, dinners, luncheons, etc.; 4. The duties of the servants; 5. Cows and dairy; 6. Hints on poultry; 7. Dogs; 8. Gardening; 9. Hints on camp life; 10. Hints to missionaries and others in camp and jungles; 11. Hints on management of young children; 12. Simple remedies; 13. Table of wages; 14. Hints on outfits; 15. Preliminary remarks on cooking; 16. Advice to the cook; 17. Advice on boiling, frying, roasting, stewing, baking; 18. Soups; 19. Fish; 20. Sauces; 21. Plain entrees; 22. High-class entrees and garnishes; 23. Garnishes; 24. Savouries; 25. Dressed vegetables; 26. Salads; 27. Game; 28. Hot puddings; 29. Cold sweets; 30. Pastry; 31. Bread, cakes, and biscuits; 32. Confectionery; 33. Jams, preserves, pickles, chutnies, liqueurs; 34. Eggs; 35. Ices; 36. Sandwiches, supper dishes, etc.; 37. Miscellaneous; Index.