Modern cookery for private families

Ed. 1882. Illustrated. It was one of the first cookery books to provide lists of ingredients, exact quantities, and cooking times, and to include Eastern recipes for chutneys. When both the mind and body are exhausted by the toils of the day, heavy or unsuitable food, so far from recruiting their enfeebled powers, prostrates their energies more completely, and acts in every way injuriously upon the system; and it is no exaggeration to add, that many a valuable life has been shortened by disregard of this fact, or by the impossibility of obtaining such diet as nature imperatively required. "Eat,--to live" should be the motto, by the spirit of which all writers upon it should be guided. This deficiency, we have endeavoured in the present volume to supply, by such thoroughly explicit and minute instructions as may, we trust, be readily comprehended and carried out by any class of learners, the receipts, of the different ingredients which they contain, with the exact proportion of each, and the precise time required to dress the whole. Directions for boning poultry, game, &c. SOUPS - FISH - DISHES OF SHELL-FISH - GRAVIES - SAUCES - COLD SAUCES, SALADS - STORE SAUCES - FORCEMEATS - BOILING, ROASTING - BEEF - VEAL - MUTTON AND LAMB - PORK - POULTRY - GAME - CURRIES, POTTED MEATS - VEGETABLES - PASTRY - SOUFFLÉS, OMLETS - BOILED PUDDINGS - BAKED PUDDINGS - EGGS AND MILK - SWEET DISHES, ENTREMETS - PRESERVES - PICKLES - CAKES - CONFECTIONARY - DESSERT DISHES - SYRUPS, LIQUEURS - COFFEE, CHOCOLATE - BREAD - FOREIGN AND JEWISH COOKERY - TRUSSING - CARVING - TRUSSING