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Informationen zum Autor She used the pseudonym 'Margaret Dods' (landlady of an inn in Scott's St Ronan's Well). Klappentext This 1827 housekeeping and cookery guide is an enhanced version of the popular compendium published a year earlier. Zusammenfassung Written by a prolific Scottish author! this comprehensive housekeeping guide was first published in 1826. The book contains recipes! cooking advice! instructions for presenting and preserving food! and other domestic hints. This second edition appeared in 1827 and includes a new section on French cookery and 200 extra recipes. Inhaltsverzeichnis Advertisement to the second edition; Preface; Part I. Explanation of Culinary Terms; Part II: 1. Boiling; 2. Roasting and baking; 3. Broiling; 4. Frying; 5. Broths, soups, and gravies; 6. Fish and fish-pies; 7. Vegetables, roots and salads; 8. Sauces, essences, pickles, catsups, vinegars, herb wines, mustards, and other condiments; Part III: 1. Made-dishes of beef, mutton, veal, venison, currie; 2. French cookery; 3. National dishes, Scottish, Irish, Welsh, German, and oriental; 4. Pastry, pies, patties, puffs, puddings, pancakes, fritters and dumplings; 5. Creams, jellies, blancmanges, trifles, custards, cheesecakes, soufflés, rice-dishes, sweetmeats, preserves, drops, cakes, bread; Part IV: 1. Liqueurs, cordials, punch, brandies, possets, made-wines, and beers; 2. Preparations for the sick, cheap dishes, and miscellaneous receipts; 3. Curing meat, hams, tongues, butter, and making cheese; 4. Useful receipts for cleaning and keeping furniture and clothes; Index; Final sederunt of the Cleikum Club.
