Modern Domestic Cookery
William Augustus Henderson
76 chapters · 16 h 41 min · English
Read by BettyB, Citti Sparks, ShrimpPhish, Inkell, Laurie Wehmeyer, Jessie Percival and others
Cooking
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As there is scarce an individual who is not aware of the comfort resulting from a regular and cleanly meal, it may appear to many labor lost, to write a preface to a work which is designed to teach us how to prepare such a repast.
But, in the daily progress of life, we may often discover an amiable and accomplished woman, who possesses a general knowledge, with the exception of domestic cookery, which, I must be suffered to remark, is a subject of infinitely greater importance to her than superficial acquirements, whether we consider her as a daughter, wife, or mother. Indeed, she can never be properly the mistress of a family, unless she makes herself acquainted with its interior economy.
Exclusive of the necessity of such knowledge, it is surprising, how much such a woman, possessed of it, may save in the yearly expenditure of her family, which, in the present times, is an object of material importance to all persons of moderate incomes, for whom this book is peculiarly adapted, combining economy and gentility in its receipts and directions. - Summary by Advertisement in book
Chapters
1 General Directions for the Management of a Family 18 min 2 Chapter I: Soups and Broths, First Half 23 min 3 Chapter I: Soups and Broths, Second Half 20 min 4 Chapter II: Boiling in General, Section I: Butcher's Meat 12 min 5 Chapter II: Boiling in General, Section II: Boiling Poultry 10 min 6 Chapter II: Boiling in General, Section III: Boiling Fish 20 min 7 Chapter III: Roasting in General, Section I: Butcher's Meat 13 min 8 Chapter III: Roasting in General, Section II: Roasting Poultry 8 min 9 Chapter III: Roasting in General, Section III: Roasting Game 5 min 10 Chapter III: Roasting in General, Section IV: Roasting Fish 1 min 11 Chapter IV: Baking, Section I: Butcher's Meat 4 min 12 Chapter IV: Baking, Section II: Baking Fish 10 min 13 Chapter V: Broiling, Section I: Butcher's Meat and Poultry 5 min 14 Chapter V: Broiling, Section II: Broiling Fish 10 min 15 Chapter VI: Frying, Section I: Butcher's Meat 7 min 16 Chapter VI: Frying, Section II: Frying Fish 9 min 17 Chapter VII: Stewing, Section I: Butcher's Meat 9 min 18 Chapter VII: Stewing, Section II: Stewing Poultry 11 min 19 Chapter VII: Stewing, Section III: Stewing Fish 9 min 20 Chapter VIII: Hashing and Mincing, Section I: Butcher's Meat 5 min 21 Chapter VIII: Hashing and Mincing, Section II: Hashing Poultry and Game 6 min 22 Chapter IX: Fricasseeing, Section I: Butcher's Meat, Poultry, etc 6 min 23 Chapter IX: Fricasseeing, Section II: Fricasseeing Fish etc 9 min 24 Chapter X: Ragoos, Section I: Butcher's Meat 7 min 25 Chapter X: Ragoos, Section II: Ragoos of Poultry, Vegetables, etc 14 min 26 Chapter XI: Gravies, Cullises and other Sauces 15 min 27 Chapter XII: Made Dishes, Section I: Butcher's Meat, First Half 27 min 28 Chapter XII: Made Dishes, Section I: Butcher's Meat, Second Half 22 min 29 Chapter XII: Made Dishes, Section II: Made Dishes of Poultry, etc 36 min 30 Chapter XIII: Vegetables and Roots 10 min 31 Chapter XIV: Puddings, Section I: Boiled Puddings 27 min 32 Chapter XIV: Puddings, Section II: Baked Puddings 14 min 33 Chapter XV: Pies, Section I: Meat Pies 12 min 34 Chapter XV: Pies, Section II: Pies made of Poultry, etc 10 min 35 Chapter XV: Pies, Section III: Fruit Pies, etc 9 min 36 Chapter XV: Pies, Section IV: Fish Pies 7 min 37 Chapter XVI: Pancakes and Fritters 14 min 38 Chapter XVII: Tarts and Puffs, Section I: Different Kinds of Tarts 7 min 39 Chapter XVII: Tarts and Puffs, Section II: Puffs, etc 3 min 40 Chapter XVIII: Cheesecakes and Custards, Section I: Cheesecakes 6 min 41 Chapter XVIII: Cheesecakes and Custards, Section II: Custards 5 min 42 Chapter XIX: Cakes, Biscuits, etc 18 min 43 Chapter XX: The Art of Confectionary, Section I: The Method of Preparing Sugars and Colors 7 min 44 Chapter XX: The Art of Confectionary, Section II: Creams and Jams 16 min 45 Chapter XX: The Art of Confectionary, Section III: Jellies, Syllabubs, etc 17 min 46 Chapter XX: The Art of Confectionary, Section IV: Preserving Fruit, etc 23 min 47 Chapter XX: The Art of Confectionary, Section V: Drying and Candying 16 min 48 Chapter XX: The Art of Confectionary, Section VI: Ornaments in Confectionary 8 min 49 Chapter XXI: Pickling, First Half 20 min 50 Chapter XXI: Pickling, Second Half 20 min 51 Chapter XXII: Collaring 11 min 52 Chapter XXIII: Potting, Section I: Meat and Poultry 8 min 53 Chapter XXIII: Potting, Section II: Fish 5 min 54 Chapter XXIV: Curing Various Kinds of Meats, Sousings, etc 15 min 55 Chapter XXV: Methods of Keeping Vegetables, Fruits, etc 6 min 56 Chapter XXVI: Possets, Gruels, etc 5 min 57 Chapter XXVII: Made Wines, etc 24 min 58 Chapter XXVIII: Cordial Waters 5 min 59 Chapter XXIX: The Art of Brewing, Section I: The Principles on which a Copper should be built for Brewing 4 min 60 Chapter XXIX: The Art of Brewing, Section II: On the proper Management of Vessels for Brewing, and the necessity of keeping them in due Order 5 min 61 Chapter XXIX: The Art of Brewing, Section III: Directions for the Management of the Mash-tub, Penstaff, etc 4 min 62 Chapter XXIX: The Art of Brewing, Section IV: Of the proper Time of Brewing 3 min 63 Chapter XXIX: The Art of Brewing, Section V: On the Quality of Water proper for Brewing 6 min 64 Chapter XXIX: The Art of Brewing, Section VI: Of the Quality of the Malt and Hops most proper to be chosen for Brewing, with some necessary Observations on the Management of each 5 min 65 Chapter XXIX: The Art of Brewing, Section VII: The Process, or Practical Part of Brewing 19 min 66 Chapter XXIX: The Art of Brewing, Section VIII: Containing the proper Management of Malt Liquors, with some necessary Observations on the Whole 8 min 67 Chapter XXIX: The Art of Brewing, Section IX: Containing the proper Method of bottling Malt Liquors 5 min 68 Chapter XXX: Directions for Trussing Poultry 13 min 69 The Art of Carving 24 min 70 The New Family Receipt-Book, Section I 28 min 71 The New Family Receipt-Book, Section II 28 min 72 The New Family Receipt-Book, Section III 29 min 73 The New Family Receipt-Book, Section IV 30 min 74 The New Family Receipt-Book, Section V 30 min 75 The New Family Receipt-Book, Section VI 31 min 76 The New Family Receipt-Book, Section VII 29 min
