1873 Antique Cookbook Victorian Recipes Perfumery Household House Home Family For Sale
THE NEW CYCLOPAEDIA OF DOMESTIC ECONOMY AND PRACTICAL HOUSEKEEPER. Adapted to All Classes of Society, and Comprising Subjects Connected with the Interests of Every Family; Such as Domestic Education, Houses, Furniture, Duties of Mistress, Duties of Domestics, The Storeroom, Marketing, Table and Attendance, Care and Training of Children, Care of the Sick, Preparation of Food for Children and Invalids, Preservation of Health, Domestic Medicine, The Art of Cookery, Perfumery, The Toilet, Cosmetics, and Five Thousand Practical Receipts and Maxims. Edited by Mrs. E.F. Ellet. Published in 1873 by the Henry Bill Publishing Company, Norwich, Conn. 9” x 6” leather binding, decorated endpapers, marbled fore-edges. Illustrated with Over Two Hundred Engravings. 603 pages.
Condition: Good antique condition. Exterior as shown in photo, with some chipping and wear at corners and spine ends, some professional cosmetic repairs to external joints. Binding is firm and secure, text block solid. Text is clean and complete. No torn, loose or missing pages. Great example of this very rare 140-year-old cookery and household guide.
NOTE: I recently acquired a wonderful collection of antique cookbooks, receipts books, etc. Some I have offered on already. Some are currently at sale right now, while still others are waiting to be saleed in coming days and weeks. If you love to collect these old volumes of cookery, "domestic economy," formularies, etc., I urge you to visit my sales frequently to see what each new day brings. Thank you for your interest in my books.
THE NEW CYCLOPAEDIA OF DOMESTIC ECONOMY AND PRACTICAL HOUSEKEEPER is among the rarest of the many householding guides published in the Victorian era.
This book is prized by collectors for several reasons: for its scarcity, for the wealth of valuable cookery and household information it provides, and for the fact that it was authored by Mrs. Elizabeth Ellet.
If Mrs. Ellet’s name doesn’t ring a bell, she was renowned as a 19th-century author of several important works on women’s history, including the two-volume Women of the American Revolution and Pioneer Women of the West.. But she is also familiar to students of 19th-century scandal for her notorious flirtations with the famous American writer, Edgar Allan Poe (the details are easily Googled).
THE NEW CYCLOPAEDIA OF DOMESTIC ECONOMY AND PRACTICAL HOUSEKEEPER, published in 1873, was one of Mrs. Ellet’s last books; she died in 1877.
The first part of this rare antique book is a primer of housekeeping during the Victorian era: duties of the housewife, duties of the servants, cleaning, disinfecting, distilling and various other domestic processes crucial to an efficiently-run household.
Part Two comprises the bulk of the book and is loaded with more than fifteen hundred individual cooking recipes (or receipts as they were called in those days) gathered by Mrs. Ellet. These include previously unpublished recipes contributed by “proprietors of celebrated establishments in New York” (no doubt personal acquaintances of Mrs. Ellet herself).
Part Three contains a long section on Perfumery, a chapter on Family Medicine, and a varied collection of numerous household hints, fixes, and how-to instructions.
THE NEW CYCLOPAEDIA OF DOMESTIC ECONOMY AND PRACTICAL HOUSEKEEPER is illustrated with a charming color plate frontispiece depicting a well-to-do Victorian family enjoying dinner together, attended by a female servant. A second color plate is also found later in the book showing a family once again seated at the dinner table, but this time celebrating some special occasion marked by the presence of large, ornately-decorated cake. More than 200 additional text engravings appear throughout the book.
Mrs. Ellet states in her Preface:
In the department of Cookery, arranged under forty-five heads, an unusually large variety of recipes is given for the styles in every-day living – soups, meats, sauces, &c., because it was desirable to include the latest improvements, and because the want of variety in such preparations is usually complained of in American cookery.
The French having so much the advantage of us, it is as well to learn something more of their boasted art, that those who choose may avail themselves of knowledge. A number of recipes, therefore, from very recent French and English works, have been added to those contributed by American housekeepers of long experience and tried skill. Several valuable recipes, never before made public, have been furnished for this work by Delmonico, Taylor, Wagner, Sneckner and other proprietors of celebrated establishments in New York.
In many matters beside cookery does the inexperienced housewife need instruction and guidance. It has been a study, in this volume, to reduce to practical rules the best theories concerning an extensive and varied range of household duties, and to furnish simple and useful directions in each branch of this most interesting of sciences, that the work might be safely consulted in all matters relating to the manifold responsibilities of the housekeeper.
Below you will find a detailed summary of the book and its contents, with a very detailed accounting of the many recipes awaiting you in these pages. You will also notice many pictures of the book and its delightful illustrations.
I hope you will take a moment to have a look.
P.S. I’m also offering several other very rare Victorian cookery books this week, so please remember to check my other listings.
PART ONE ~ HOUSEKEEPING:
CHAPTER ONE ~ Thoughts and Maxims on Housekeeping
CHAPTER TWO ~ The Dwelling House
CHAPTER THREE ~ Furnishing a Home
CHAPTER FOUR ~ Plate, Cutlery, House-Linen, &c
CHAPTER FIVE ~ Servants
CHAPTER SIX ~ Duties of the Housewife. The Dinner.
CHAPTER SEVEN ~ Duties of the Servants
CHAPTER EIGHT ~ The Care of Children
CHAPTER NINE ~ The Care of the Sick
CHAPTER TEN ~ The Store-Room and Marketing
CHAPTER ELEVEN ~ Domestic Manipulation
CHAPTER TWELVE ~ Decanting, Straining and Filtering Liquids
CHAPTER THIRTEEN ~ The Manufacture and Use of Cements
CHAPTER FOURTEEN ~ Powdering, Grinding, &c
CHAPTER FIFTEEN ~ Knots, Parcels, &c.
CHAPTER SIXTEEN ~ Adulteration of Food and Purity of Water
CHAPTER SEVENTEEN ~ Boiling, Stewing, &c.
CHAPTER EIGHTEEN ~ Economy of Heat
CHAPTER NINETEEN ~ Cleaning and Disinfecting
CHAPTER TWENTY ~ Fermenting and Distilling
CHAPTER TWENTY-ONE ~ Laying Out Tables and Folding Knapkins
CHAPTER TWENTY-TWO ~ Trussing and Carving
CHAPTER TWENTY-THREE ~ Culinary Utensils
CHAPTER TWENTY-FOUR ~ Cookery As an Art
CHAPTER TWENTY-FIVE ~ Foreign Terms Used in Cookery
CHAPTER TWENTY-SIX ~ Condiments
CHAPTER TWENTY-SEVEN ~ Rudiments of Cookery
CHAPTER TWENTY-EIGHT ~ Hints and Maxims
CHAPTER TWENTY-NINE ~ Articles in Season for Each Month
PART TWO ~ COOKERY, &c.:
SOUPS: Meat Soups: Stock for White Soups * Brown Stock * Brown Gravy Soup * Soyer’s Stock for All Kinds of Soups * Another way, more economical * Soyer’s Brown Gravies * Soyer’s Glaze * Browning for Soups * Portable Soup * White Stock * White Portable Soup * Transparent Soup * Soup Italienne * Pot au Feu * Ochra Soup * Pepper Pot * White Soup * Gravy Soup * Jenny Lind’s Soup * French Pot-Au-Feu * White Soup * Rice and Meat Soup * Ox Tail Soup * Soup a la Francaise * To make Family Soup * Cottage Soup * Scotch Kail * Cock-a-Leekie * Sago Soup * Sheep’s Head Soup * Scotch Broth * Hotch Potch * Pepper Pot Hotch Potch * Soup a la Sap * Hessian Soup * Soup a La Reine Victoria * Mulligatawny Soup, English * Spring Soup * Summer Soup * Autumn Soup * Winter Soup * Hotch Potch * Mutton Soup * Lamb Soup * Leg of Beef Broth * Veal Broth * Mutton Broth * Baked Soups * Scotch Barley Broth * Giblet Soup * Potage a la Reine * Rice Soup * Veal Pottage * Veal Broth * Mulligatawnee * Soups of Game, Poultry &c.: Venison Soup, English * Vension Soup * Turtle Soup * Mock Turtle * Neat’s Feet Soup * La Tortue – Turtle Soup * Mock Turtle, English Fashion * The Garbure, with Brown Bread * Potage a la Reine * Mock Turtle Soup * Rice Cream Soup * Hare Soup * Veloute * Pigeon Soup * Snapping Turtle Soup * Partridge Soup * Vegetable Soups * Tomato Soup * Bean Soup * Asparagus Soup with Green Peas * Soup de l’Asperge * Potage a La Julienne * The Julienne with Consomme * Julienne or Vegetable Broth * Soyer’s Julienne Soup * A Spring Soup * Macaroni, with Consomme or Stock-Broth * Cabbage Soup * Macaroni Soup * Soup a la Creci or Carrot Soup * Green Pea Porridge * Green Pea Soup * Leek or Onion Soup * Potato Soup Maigre * Tomato Soup * Soup Sorrel, A Summer Soup * Tomato Soup * Pepper Pot, English * Neetmok Soup * Puree or Turnip Soup * Saute Soup * Spring Soup * Winter Vegetable Soups * Fish Soups * Stock for Fish Soups * Lobster Soup No. 1 * Lobster Soup No. 2 * Puree of Lobster Soup * Clam Soup * Oyster Soup * Oyster Soup No. 2 * Oyster Soup No. 3 * Eel Soup * New England Chowder * New England Chowder No. 2 * Clam Soup * Clam Soup, prepared by a Dublin Lady * Lake and Pond Fish Soup
FISH: Salt and Fresh Water Fish * Marinade * Cod Fish * To Boil Cod Fish * Cod Fish with Oyster Sauce * Cod Sounds – Ragout * Slices of Cod * Codfish au Gratin * Cod Omelette * Fish Cake * To Cook Sheepshead * Whiting au Gratin * Halibut * Halibut, Stewed * To Collop Halibut * Halibut a la Crème * To Dry Haddock * To Dress Dried Haddock * To Dress Haddock * Baked Haddock * To Bake Haddock * Herrings * Fresh Herrings Baked * To Pot Herrings * Potted Herring * To Stew Mackerel * Mackerel * To Roast Shad, Sea Shore Receipt * For Preserving Shad * To Broil a Shad * To Roast Pike * Fish Cakes * To Cook Carp * To Cook Trout, Frank Forrester’s Method * To Dress Pickerel * Stewed Carp * Soles, Fried * Pike * To Fry Smelts * Broiled Smelts * Sturgeon Cutlets * To Stew Sturgeon * Economical Mode of Cooking Sturgeon * Shrimp Toast, Croute aux Crevelles * Smelts * To Bake Smelts * To Boil Salmon * Soyer’s Receipt, Salmon au Naturel * To Bake Salmon * Salmon, Plain Boiled * Broiled Salmon * Salmon Broiled * Dried Salmon Broiled * To Dry Salmon * To Pickle Salmon by the Newcastle Method * To Pickle Undressed Salmon * Salmon Potted * How to Pickle Salmon * Collared Salmon * Collared Eels * Eels Bread Crumbed * Spitchcocked Eels * Eels Fried * Eels a la Tartare * Stewed Eels * Eel Pie * Shell Fish * To Boil Lobster * To Stew Lobsters * Boiling Lobsters * Lobster Curried * Croquettes of Lobster * Gratin of Lobster * Lobster Salad * Lobster in an Italian Salad * Lobster Salad * Essence of Anchovies * Toast of Anchovies * Anchovies with Fried Bread * To Know Good Anchovies * Chowder, a Sailor’s Dish * Crab * To Boil Crabs * To Stew Crabs * Small Crabs and Crayfish * To Stew Crayfish * Soft Shelled Crabs * Terrapins * Crabs Minced * Crayfish Butter * Oysters * To Scallop Oysters * To Make Oyster Fritters * To Broil Oysters * With White Sauce * With Brown Sauce * Oyster Rolls * Oyster Sausages * Oysters a L’Imperiale * Oyster Curry * Roast Oysters * An Oyster Pie with Sweetbreads * Breaded Oysters * Stewed Oysters * Scalloped Oysters * Pickled Oysters in the French Way * Pickled Oysters by a Lady of New York * To Dress Cold Fish * Casserole of Fish * Fish Turtle * Fish Pate * Fish Cake * Fish Cutlets * Kedgeree for Breakfast * Fricandelles of Fish * A Matelote of Fish * Ragout of Fish * A Vol au Vent * Stewed Fish, Hebrew Fashion * Sauces for Fish * Horseradish Sauce * For All Sorts of Fish * White Sauce * Brown Sauce * Anchovy Sauce * Fennel Sauce * Butter of Anchovies * Egg Sauce * Caper Sauce for Fish * New Lobster Sauce * Lobster Sauce a la Crème * Lobster Sauce Simplified * Lobster Sauce, French * Soyer’s Lobster and Shrimp Sauce for Salmon * Shrimp Sauce * Lobster Sauce * Matelote Sauce * Matelote Sauce Simplified * Oyster Sauce * Mussel Sauce * Cod Sauce * Eel Sauce * Sauce for Fish * Lobster Sauce * Shrimp Sauce
GRAVY, SAUCES, ETC.: Gravy * Stock for Gravy * Beef Gravy * Gravy for a Haunch of Venison * Veal Gravy * Gravy to make Mutton Eat like Venison * Veloute * Beef Gravy * Gravy, Clear * Curry Powders * Curry Powder * Delhi Curry Powder * The Aspic, a Jelly * Epicurean Sauce * Carrack or Indian Sauce for Cold Meat * Hot Spice * A Rich Gravy * Melted Butter * Maitre d’Hotel Butter * To Brown Melted Butter * Parsley and Butter * Fennel Sauce * Caper Sauce, White * Caper Sauce, Brown * Egg Sauce * Sauces for Roast Beef or Mutton * Horseradish Sauce * Queen Mary’s Sauce * Mandram * Mint Sauce for Roast Lamb * Mushroom Sauce * Celery Sauce * Onion Sauce * Onion Sauce, Brown * Oyster Sauce * Harevy Sauce * Italian Sauce for Salads * Tarragon Sauce * Tomato Sauce * Orange Gravy Sauce * Sauce a la Tartare * Mint Sauce * Fennel Sauce * Fresh Pork Sauce * Glaze * Sauce Robert * Puree of Onion or Sourise Sauce * Bechamel Sauce * Dutch Sauce * Sauce Blanche * White Roux * Brown Thickening * Lemon Sauce, White, for Boiled Fowls * Lemon Sauce for Boiled Fowls * Bread Sauce * Bechamel Sauce * Liver Sauce * Liver Sauce for Boiled Chickens * Truffle Sauce * Chestnut Sauce * Sauces for White Poultry, Boiled * White Sauce * For Chickens * Vegetable Marrow Sauce * Sauces for Roast Fowls * White Sauce * Cullis * Roux * Liaison * Sauce for Fricandeau * Sauce a la Maitre d’Hotel * Sauces for Geese * Gooseberry Sauce * Apple Sauce * Savory Apple Sauce * Sauce for Ducklings * Sauce for Sucking Pig * Currant Sauce * Sauces for Wild Fowl * White Sauce * Brown Sauce * Demi Glaze for Made Dishes * Thin Brown Sauce of Mushrooms * Eschalot Sauce * Piquant or Sharp Sauce * Tarragon Sauce * Brown Cucumber Sauce * Mince Herb Sauce * Robert Sauce * Ravigote Sauce * Brown Mushroom Sauce * Orange Sauce for Game * Garlic Sauce * Mint Sauce for Lamb * Liaison of Eggs * Anchovy Butter Sauce * Soyer’s Sauce * Papillote Sauce * Tomato Sauce * Sauce Piquante * A L’Espagnole * Sauce a la Provencale * Sauce Maigre * A L’Hollandaise * Spinach Sauce * Puree of Cucumbers * Sauce a la Sainte Menehould * La Magnonnaise * Carachi * Sauce Royale * Sauce a la Reine * The Original Oude Sauce * Chetney and Quihi Sauce * Veal Gravy or Blond of Veal * The Cullis * Sauce Tournee * Sauce a L’Allemande * The Veloute * Veloute or Bechamel, a New Method * Caper Sauce a La Francaise * To Imitate Caper Sauce * Caper Sauce for Meat * Tomato Sauce Francaise * Garniture of Tomatoes * Mushroom Ketchup * Tomato Ketchup * Sauce for Chops and Steaks * Nasturtian Sauce * Cranberry Sauce * Celery Sauce
FARCES AND STUFFINGS: Panada * Udder * Quenelle * Panada for Fish Quenelle or Forcemeat * Forcemeat * Farce Cuite * Farce of Ham and Veal * Stuffing * Seasoning for Stuffing * Forcemeat * For Hare * Fish Forcemeat * Oyster Forcemeat * Forcemeat Balls for Soup Maigre * Forcemeat for Turtle * Rissoles of All Kinds * Eggs for Turtle * Passover Balls for Soup * Farce of Veal or Fowl * Seasoning for Roast Pork, Ducks or Eggs * For a Sucking Pig * For a Goose * Garnishes * Farces and Stuffings * Forcemeat Ingredients * Forcemeats, Etc * Brown Coloring for Made Dishes
BEEF: To Collar Ribs of Beef * A Marinade to Baste Roast Meats * Sirloin of Beef Roasted * To Dress the Inside of a Sirloin * To Dress the Inside of a Cold Sirloin * Fillet of Beef, Roasted * Fillet of Beef * Rump of Beef * To Stew Beef * Rump of Beef Stew * Brisket of Beef Stewed * Leg of Beef Stewed * Bouillon * Bouilli * To Restore Tainted Beef * Broiling * Beef Steaks, Broiled * The English Dish of Beef Steak and Onions * Beef Steaks Rolled and Roasted * Stewed Beef Steaks * Beef Steaks a la Parisienne * Beef Steaks a la Francaise * Palates of Beef * Beef Palates * Beef Collops * A Beef Stew * Beef Hashed * Hash Balls * Beef Tongue – To Cure * To Dress Beef Tongues * Tongue Larded * Beef Olives * Boeuf Tremblant * Spiced Beef * A Pickle for Beef * Hung Beef * Beef Hung * Dutch Hung Beef * Rump Steak Stewed * Rump Steak Plain Broiled * Baked Beef * Beef Brains Fried * Beef Brains a la Sauce Piquante * Bubble and Squeak * Ox-Tails * Tripe * To Stew Ox Cheek * Beef Tongue * To Stew Tongue * To Roast a Beef Tongue * Fresh Beef Tongue * A Fresh Neat’s Tongue and Udder * Brisket of Beef, Stewed * Entrees * Cow Heels * To Fry Ox Feet or Cow Heel * To Pot Ox Feet or Cow Heel * Marrow Bones * Boeuf a la Mode * Beef a la Mode * The Bath Receipt * Fillets of Beef * Fillet of Beef Braised * Beefsteak a la Francaise * Beef in a Marinade * Beef a la Polonaise * A La Houssard * Beef a la Mode * Beef a la Mode * A Fricandeau of abcxs Beef * Potted Beef * Cow Heel * Beef Sausages * Beef Heart * Beef Heart Roasted * Beef Heart * Stewed Rump of Beef * Hunter’s Beef * Minced Beef with Cucumbers * Beef Collops * Bubble and Squeak – Soyer’s * Tripe, Lyons Fashion – Soyer’s * Broiled Bones, Soyer’s * Ox Tails a la Jardiniere – Soyer’s * Ox tails au Gratin – Soyer’s * Ox Heart – Soyer’s * Ox Heart – Soyer’s * Potato Sandwiches – Soyer’s * Fillet of Beef Saute – Soyer’s * Minced Beef - Soyer’s * Croquettes of Beef – Soyer’s * A Family French Salad for the Summer – Soyer’s * Potatoes and Meat Salad – Soyer’s * Ox Kidney’s – Soyer’s * Ox-Feet or Cow Heels – Soyer’s * Remains of Ox Tongue – Soyer’s * Remains of Salt Beef – Soyer’s * Cold Beef – Soyer’s * Beef Broth – Soyer’s * Marrow Bones – Soyer’s * Baked Marrow Bones – Soyer’s * Curried Beef, Madras Way * Beef Palates * Pressed Beef * Pickle for Beef a la Garrick * Spiced Beef * To Fricassee Cold Roast Beef * Beef Fricandeau * Strasburg Potted Meat * A Cullis * Bubble and Squeak * Lobscous * Beef Rissoles * Sea Cookery * First Watch Stew * Sea Pie
VEAL: Veal – The Fillet * Fillet of Veal, Boiled * Fillet of Veal, Roasted * To Roast Veal * Fillet of Veal Boiled * Loin of Veal Roasted * Breast of Veal * To Stew Veal * Loin of Veal Boiled * Knuckle of Veal * Knuckle of Veal, Boiled * Knuckle of Veal Stewed * Neck of Veal with Peas * Neck of Veal with New Potatoes * Neck of Veal * Neck of Veal Stewed * Breast of Veal Forced * Shoulder of Veal * Neck of Veal Braised * Veal Cutlets * Veal Cutlets Curried * Veal Cutlets, Crumbed or Plain * Veal Cutlets a la Maintenon * Collops of Veal * Tendons of Veal * Galantine Veal * Olives of Veal, Roti * Potted Veal * Loin of Veal Braised * Calf’s Head Ragout * Boiled Calf’s head * Hashed Veal * Scotch Collops * To Dress Collops Quickly * Calf’s Head Curry * Veal Cutlets en Papillote * Cutlets and Rice * Cutlets and Celery * Veal A L’Italienne * Veal A La Hollandaise * Veal A La Hollandaise with White Sauce * Farcies of Veal * Rolled Veal * Calf’s Liver * Stewed Calf’s Liver * Calf’s Liver Fried * Calf’s Head Cheese * Fricandeau of Veal * Fricandels * Miroton of Veal * Veal a Galantine * Veal Olives * Veal Curry * Haricot of Veal * Calf’s Heart Baked * Calves’ Feet * Queues de Veau * Calves’ Ears Stuffed * Calves’ Brains * Croquettes of Brains * Cervelles de Veau au Marinade * Cervelles de Veau Fricassees * Fried Liver and Bacon, Etc * To Dress Liver and Lights * To Dress Calf’s Hearts * Sweetbreads * Sweetbreads a la Daube * Sweetbreads Stewed * Fried * Roasted * Sweetbreads Fricaseed White * Croquettes * To Roast Sweetbreads * Cervelle de Veau a la Maitre d’Hotel * Tongue, Etc * Croquettes of Sweetbread * Scollops of Sweetbreads with Green Peas * Scollops of Calf’s Liver with Fine Herbs * Calf’s Head * Calf’s Head Baked * Chitterlings * Hashed Calf’s Head * Calf’s Head a la Tortue * Calf’s Head * Ris De Veau en Caisses * Garniture en Ragout * Veal Cake * Veal Rolls * Blanquettes * Veal a la Chartreuse * To Marble Veal * Scallops of Cold Veal * To Mince Veal * The Turkish Mode * Curry of Veal
MUTTON: A Roast Beef of Lamb * Haunch of Mutton * To Stuff a Leg of Mutton * Saddle of Mutton * Leg of Mutton Roasted * Roast Leg of Mutton Boned and Stuffed * Leg of Mutton Boiled * Leg of Mutton Braised * Saddle of Mutton a la Polonaise * Soyer’s New Mutton Chop * Neck of Mutton * Shoulder of Mutton * A Shoulder of Mutton with Rice * Loin of Mutton Stewed * Breast of Mutton * Breast of Mutton Crumbed or Gratin * Neck of Mutton * Mutton Steaks * Mutton Chops Broiled * Mutton Chops Fried * Mutton Cutlets * Cutlets Saute * Mutton Cutlets Maintenon * Braised Cutlets * Fillet of Mutton * Fillet of Mutton Stewed * Fillets in Marinade * Blanquette de Mouton * Haricot of Mutton * Mutton Haricot * Mutton Kebobbed * Hashed Mutton * China Chilo * Minced Mutton * Au Gratin, as Scallops * As Rissoles * Mutton Like Venison * To make a Scotch Haggis * Rognon de Mouton a la Francaise * To Dress Mutton Hams * Mutton Kidneys Broiled * Sheep’s Tongues Stewed * Mutton Cutlets with Sourise or Onion Sauce * Cotelettes a la Maintenon * For Cotelettes de Mouton en Ragout * To Dress Cotelettes de Mouton a la Polonaise * Cotelettes aux Haricots Verts * Scrags of Mutton a la Sainte Menehould * Mutton Kidneys * Sheep Tails and Kidneys * Mutton Rumps and Kidneys * Sheep’s Head * Sheep’s Head, Hearts, Tails and Tongues * Sheep’s Trotters * French Ragout of Mutton * Irish Stew * Turesicus * A Scotch Haggis * The English Mode * A Camp Dish * Sheep’s Tongues with Turnips * Musette of Mutton with Endive
LAMB: Fore-quarter of Lamb * Saddle of Lamb * To roast a leg of Lamb * To boil a Leg of Lamb * Shoulder of Lamb * Shoulder of Lamb Larded * To grill a Loin of Lamb * Shoulder of Lamb Forced and Braised * Stewed Loin of Lamb * Neck of Lamb a la Jardiniere * Saddle of Lamb, Russian Fashion * Leg of Shoulder of Lamb with Peas * Leg or Shoulder with French Beans * Boiled Leg of Lamb with Spinach * Shoulder of Lamb Braised * Breast of Lamb Braised, Broiled * Lamb’s Head * Lamb’s Fry * Lamb’s Head with Hollandaise * Lamb’s Head with Brain or Liver * To bone a Quarter of Lamb * Lamb a l’Espagnole * Au Pascal * To Fricassee Lamb-Stones without any Addition * To Stew a Breast of Lamb * Chevaux de Frise Lamb * Blanquette D’Agneau a la Provencale * Lamb Chops * Sweetbreads * Sweetbreads, Fricasseed, White * Sweetbreads, Fricasseed, Brown * To Stew Sweetbreads, Ris De Veau * Sweetbreads Larded a la Daube * Pieds d’Agneau * Heart Sweetbreads larded with Bacon or Truffles * Sweetbreads as Cutlets * Roast Sweetbread * Sweetbread Cutlets, crumbed au gratin * Lamb’s Head and Emincees * Sheep or Lamb’s Trotters
PORK: Pork Griskin * Sparerib * To roast a Sucking Pig * To Scald a Sucking Pig * To Roast a Pig * Hind Quarter of Sucking Pig * Roast Pig * A Leg of Pork Roasted * A Leg of Pork Boiled * Loin of Pork * A Fillet of Pork to Resemble Veal * Neck of Pork Rolled * Sparerib of Pork – Roast * Sparerib * Chine of Pork * Leg of Pork * Pork Cutlets * Mock Goose or Leg of Pork Roasted without the Skin * Chine of Pork * All Roast Porks * To Pickle Pork * Boiled Pork of All Kinds * Pig’s Cheek, a Half One * Pig’s Cheek * Pig’s Face for Breakfast * Pork Cutlets * Pork Chops or Steaks * Pork Sausages * The University Receipt for Pork Sausages * Saucisses a l’Espagnole * Pork Sausages * Liver Pudding * Bologna Sausages * Head Cheese * A Different to a Different Palate * Spiced Sausages * White Sausages * Stewed Sausage Meat with Chestnuts * To Collar a Pig’s Head * Pig’s Head Baked * Pig’s Head Boiled * Pettitoes * Souse * Pig’s Feet Stewed * Pig’s Feet and Ears Fried * Pig’s Harslet * Baked Fagots * White Puddings * Black Puddings * Black and White Puddings * To Melt Lard * Hog’s Lard * Boiled Ham * To Cook a Ham * To Boil Ham in a Superior Way * Economical Dish * To Cure a Ham * Practical Housewife’s Christmas Ham * Hams * To Roast Hams * Spring of Forehand of Pork * Ham Gravy * To Boil Mutton Ham * Ham and Eggs Fried * Poached Eggs with Fried Ham * To Cure Hams * To Restore Pork * Tongues * Another Receipt to Cure Ham * To Bake a Ham * To Make Ham Superior to Westphalia * To Braise a Ham in the French Fashion * Ham Rashers or Slices * To Cure Bacon – Cobbett’s Receipt * To Cure Bacon for Larding * To Boil Bacon * To Broil Bacon * To make Bacon * Bacon and Cabbage * Mock Brawns * Excellent Sausage Cakes * Pigs Feet * Pigs Kidneys * Dishes from the Remains of Pork * Hashed Pork * Ramifolle * Prussian Cutlets * Cutlets a la Victime or Victimized Cutlets
SAUSAGES AND FORCEMEATS: Sausages * Common Sausage Meat * Beef Sausages * Mutton Sausages * An Excellent Sausage to eat Cold * Oyster Sausages * Veal and Poultry Sausages * Fowl or Rabbit Sausages * Spanish and Portuguese Sausages Black Puddings * White Puddings * How to make Quenelles of Forcemeat * Panada for Forcemeats * Stuffing for Veal * Stuffing for Hare or Turkey
CURING MEAT, POTTING AND COLLARING: To Corn Beef * To Salt Beef Red * The Dutch Way to Salt Beef * Spiced Beef * Hung Beef * To cure Tongues * To Cure Sheep’s Tongues * For Curing Hams * Fitzsimon Family Receipt for Curing Hams * Westphalia Hams * Mutton Ham * Goose Hams * Bacon * The Black Pool Receipt for Curing Bacon * Wiltshire Bacon * To Cure Bacon for Larding and Braising * Hog’s Cheeks * Brawn * Another Mock Brawn * To Keep Brawn the Cambridge Way * To Pickle Pork * A Pickle * Potting and Collaring * To Clarify Butter * To Pot Shellfish * To Pot Poultry and Game * Partridges and Pheasants * Hare * Rabbits * Beef Potted * Beef Potted Like Venison * Birds Potted * Chicken and Ham Potted * Game of All Kinds * Pigeons Potted * Smelts Potted * Veal Potted * Venison Potted * Neat’s Tongue * To Pot Beef in Imitation of Venison * Ham Cake * To Pot Mushrooms * Collared Eel * To “Caveach” Fish * To Collar Beef * Breast of Veal * Breast of Mutton * To Collar a Pig * A Marinade for Collared Meats * To Salt or Corn a Round of Beef * Beef Pickle * To Pickle Meat * Veal Potted * To Pickle Herrings * Soyer’s Recipe for Making Aspic * To Clarify Meat Jelly * Soyer’s Cold Ham
POULTRY: How to bone birds * Turkey with Sausage Meat * Turkey Roast * Turkey Boiled * Boiled Turkey * Turkey with Sausage Meat and Tongue * Turkey Hashed * Forced Turkey or Fowl * Turkey Poult * Turkey with Flat Sausage Cake * Soyer’s Boiled Braised Turkey * Roast Braised Turkey * Turkey, if Old * Turkey Pulled and Grilled * Capon or Poularde * Fowls a la Provencale * Poelee to Boil Fowls In * Forced Fowls * Roast Fowls * Boiled Fowls * To Braise a Fowl * Fowl Hashed * Fried Fowl * Fowl Pillau * To Broil a Fowl * Fricassee of Fowl * Poele * Rissoles * Puree de Volaille * Boiled Chickens * Chickens Pulled * Curried Chickens * To Braise Chickens * Fried Chicken a la Malabar * Pigeons Roasted * Compote of Pigeons * Pigeons in Jelly * Pigeons or any Bird in Aspic Jelly * Larks or Small Birds * Guinea Fowls * Pea Fowls * Fowl a la Provencale * Fowl a la Bechamel * An Indian Pilau * Curry of Chicken * Dumpokht * Turkey Giblets a la Bourgeois * How to Roast a Goose * Preserved Goose for the Farm or Country House
GAME: How to Stew Ducks * To Stew a Duck with Claret * To Boil Ducks * Stewed Duck and Peas * Duckling with Turnips * Wild Ducks or Teal * Plovers * Partridges * To Stew Partridges * Broiled Partridge * Salmi of Partridge * Grouse * Rabbit * To make Rabbit Taste like Hare * Jugged Hare * Pilau of Rabbit * How to Crisp Parsley * To fry Parsley * Fried Bread for Garnishing * To Skin Rabbits * Venison, the Haunch * To Hash Venison * Venison Fried * Venison Steaks * A Shoulder of Venison Stewed * Roast Shoulder of Venison * How to Dress a Fawn or Kid * Pheasants * Woodcock, Snipe, Etc
VEGETABLES: Potatoes * How to Keep Potatoes * New Potatoes * Potato Flour * Potato Wall * To Mash Potatoes * Potato Loaves * To Brown Potatoes * Potato Rissoles * Potatoes a la Maitre d’Hotel * Potato Omelette * Biscuits of Potatoes and Potato Flour * Green Peas * To Dress Spanish Onions * Salsify and Scorzanera * Asparagus * Asparagus Loaves * Asparagus Forced * Asperge en Petit Pois, or Asparagus Peas * Egg Plant * Salsify or Oyster Plant * Cauliflower dressed like Macaroni * Spinach * Turnips * Beets * Parsnips and Carrots * Sea Kale * To Stew Celery * Sauer Kraut * Artichokes * To Serve Sour-Kraut * Jerusalem Artichokes * French Beans * French Beans a la Maitre d’Hotel * Baked Beans * Lima Beans * Succotash * Pone of Sweet Potato * Squashes * Winter Squash * Sweet Corn * Green Corn Omelet * Green Corn Fritters * Onions * Tomatoes * Scolloped Tomatoes * To Stuff Tomatoes * Gumbo * Hopping John * Split Peas Puddings * Stewed Beans * Beans, Puree of White * To Preserve Peas for Winter Use * Haricot Roots * White Haricot Beans * Beet Roots * French Way of Dressing Cold Beet Root * Broccoli and Buttered Eggs * To Boil Cabbage * Stewed Water-Cress * Mushrooms * Broiled Mushrooms * Lettuces and Endives * Whole Turnips * Puree of Turnips * Truffles * Morels * Sidney Smith’s Receipt for Salads * Chicken Salad * Salad Dressing for Lettuce * Salads * Chicken Salad * Salad of Fowl * Fish Salads * Mayonnaise * Lobster Salad
PICKLES AND STORE-ROOM SAUCES: To Pickle Onions * Garlic Pickle * Cucumbers * Mushrooms * Mushroom Powder * To Pickle Radish Pods * To Pickle French Beans * Nasturtiums * To Pickle Red Cabbage * White Pickled Cabbage * To Pickle Purple Cabbage * To Pickle Celery * To Pickle Cauliflowers * Pickled Tomatoes * Mangoes * Mixed Pickle * India Pickle * To Pickle Plums like Olives * To Pickle Quince * Peaches and Apricots * To Pickle Green Peppers * Butternuts * To Pickle Gherkins and Kidney Beans * Barberries * Grapes * To Pickle Apple Codlings * Artichokes Pickled * Vinegar for Indian Pickle * Walnut Vinegar * Cucumber Vinegar * Camp Vinegar * Nasturtium Vinegar * Tarragon and Elder Flower Vinegar * Raspberry Vinegar * Sugar Vinegar * Cider Vinegar * Flavored Vinegar * Celery Vinegar * Horseradish Vinegar * Gooseberry Vinegar * Chili Vinegar * Lemon Flavoring for Puddings * Mushroom Ketchup * Walnut Ketchup * Cucumber Ketchup * Tomato Ketchup * Tomato Sauce for Winter Use * Camp Ketchup * Artificial Sauces for Fish * Store Sauces * Cayenne Pepper * French Mustard
PASTE – MEAT PIES – FISH PIES: Various Sorts of Paste * Crust for Raised Pies * Puff Paste for Patties or First Course Dishes * Puff Paste * Very Light Paste * Transparent Crust for Tarts * Brioche Paste * Meat Pies, Patties, Etc * Seasoning for Raised Pies * Jelly for Meat or Raised Pies * Pie Raised Hot, Russian * Pie Raised, to Be Served Hot * Raised Pie or Fowls * Raised Pie of Pheasant * Hot Lamb Pie * Other Various Pies * Rumpsteak Pie * Veal and Ham Pie * Mutton Pie * Pate De Foies Gras * Lamb Pie * Chicken Pie * Giblet Pie * Rabbit Pie * Pigeon Pie * Partridge Pie * Grouse Pie * Pot Pie * Eel Pie * Beefsteak Pudding * Mutton Pudding * Lamb Pudding * Veal Pudding * Pork Pudding * Kidney Pudding * Rabbit Pudding * Oyster Pie * Yorkshire Pudding * Toad in a Hole * Fish Pudding * Veal Pie in a Dish * Beefsteak Pie * Cold Veal or Chicken Pie * Calf’s Head Pie * Duck Pie * Fish Pie * Game Pie * Snipe Pie * Green Goose Pie * Mackenzie’s Perigord Pie * Hare Pie * Tipperary Curry * French Pie * Vegetable Pie * Cold Pies * Veal and Sweetbread Pie * Veal and Sausage Pie * Veal and Oyster Pie * Excellent Pork Pies to Eat Cold * Calf’s Head or Calf’s Foot Pie * Calf’s Foot and Kidney Pie * Beef Steak and Oyster Pie * Marrow Patties * Squab Pie * Venison Pasty * To make a Pasty of Beef or Mutton to Eat Like Venison * Yorkshire Goose Pie * A Christmas Pie * Patties * Vol-au-Vent * Vol-au-Vent of Croquettes * Vol-au-Vent of Veal * Vol-au-Vent of Pigeons and Sweetbreads * Codfish Pie * A Remarkably Fine Fish Pie
FRUIT PIES, PUFFS, PUDDINGS, &c.: Puff Paste or Confectioner’s Pastry * Flaky Paste * Rhubarb Pies * Pumpkin Pie * Pumpkin Pudding * Potato Pudding * Peach Pie * Fancy Pastry * Glazing for Tarts * Cocoanut Pie * A Plain Custard Pie * Mince Pies * Cracker Pie * Mince Meat for Christmas Pies * Mince Meat * Apricot Tart * Apple Pie * Codling Tart * To make a Simnel * Excellent Light Puffs * Gauffres * Lent Pies * Sweet Patties * Vol-au-Vent * Cocoanut Custard * Small Fruit Tarts * Lemon Tartlets * Green Apricot Tartlets * Prune Tart * Tartlets a la Paganini * To Prepare Cranberries for Tarts * Almond Paste * Tartlets of Almond Paste * Tartlets of Almond Paste with Strawberries * Apricot Sweetmeat for Tarts * Croustade or Dresden Patties * Orange Tarts * Patties Resembling Mince Pies * Patties with Curds * Cheesecakes * Bread Cheesecakes * Miss Bratty’s Cheesecakes * Lemon Cheesecakes * Orange Cheesecakes * Almond Cheesecakes * Potato Cheesecake * Cheesecake Stock that will keep for several years * Icing for Fruit Pies and Tarts * Soyer’s Cheesecakes * Richmond Maids of Honor * Puddings * Suet Puddings * Baked Chicken Pudding * Beefsteak Pudding * Plum Porridge * Yorkshire Pudding * Game Puddings * Marrow Pudding * Herb Pudding * Goose Pudding * Rich Plum Pudding * English Plum Pudding * Ground Rice Pudding * Boston Pudding * The Baked Plum Pudding * Almond Pudding and Sauce * Boston Pudding * Polka Pudding * Jenny Lind’s Pudding * Newcastle Pudding * Richelieu Pudding * Paradise Pudding * Hasty Pudding * To make an Almond Pudding * Farina Pudding * A Baked Apple Dumpling * Lemon Pudding * A Plain Rice Pudding * Bird’s Nest Pudding * 0range Pudding * Quince Pudding * Apple Dumplings * Batter Pudding * Sago Pudding * Tapioca Pudding * Indian Puddings * A Baked Bread Pudding * Demi Plum Pudding * Macaroni Pudding * Oatmeal Pudding * Ground Rice Pudding * Pudding with Fruit * Cocoanut Pudding * An Apple Charlotte * To Make Hedgehog * Trifles * Brown Bread Pudding * Bread and Butter Pudding * Boston Cracker Puddings * Vermicelli * Muffin and Crumpet Pudding * Chocolate Pudding * Sponge Pudding * Quaking Pudding * Brandy Pudding * A Black Cap Pudding * A Sweetmeat Pudding * Orange Pudding * Roly Poly Pudding * A Very Fine German Pudding * Pouding a la Nesselrode * Pain Perdu * A Chartreuse of Apples and Rice * Miroton of Apples * To make Batter for Fruit Puddings * Oxford Dumplings * Gloucester Puddings * Yeast Dumplings * Italian Pastes * Macaroni * Timbale de Macaroni * Pate de Macaroni * Polenta * Rice Fritters * To Boil Rice * Rice Croquettes * Gateau of Rice * Mush * Hominy * Croquettes of Rice with Apricot Marmalade * Souffle of Apples with a Rice Border
CHEESE: How to Make Cheese * Smearcase or Cottage Cheese * Sage Cheese * Cream Cheese * Cheese Puffs * Eggs and Cheese * Ranequins * Cheese Souffle or Diablotins * Stewed Cheese * Welsh Rarebit * A Cheese Pudding * Potted Cheese * Cheese Cream, a Plain Family Way
PANCAKES: Apple Pancakes * New England Pancakes * Dutch Pancakes * Crepes * Rice Pancakes * Fritters * Beignets
VARIOUS MODES OF COOKING EGGS: How to Keep Eggs from Winter Use * How to Boil Eggs * How to Poach Eggs * Omelette * 0melette au Naturel * Omelette Soufflee * Fried Eggs * Plain Baked Eggs * Randalled Eggs * Oeufs Farcis * Eggs and Vegetables * Oeufs Brouilles * Eggs with Burnt Butter * Snow Eggs * Eggs in Cases * Garniture for Omelettes
HOW TO MAKE BREAD: Brown or Dyspepsia Bread * Rye and Indian Bread * To make Excellent Bread without Yeast * To make Yeast * Milk Yeast * Rice Bread * Yeast Cakes * Potato Barm * Almond Bread * Damascus Biscuits * Milk Biscuits * Rolls * Rocks * Muffins * Crumpets * Sally Lunn * Buckwheat Cakes * Rice Cakes * Flannel Cakes and Waffles * Egg Biscuit * Apple Bread * Johnny Cakes * Indian Griddle Cakes * To make Rusk * Bannock or Indian Meal Cakes * Rusk * Muffins * Short Cakes * Wafer Cakes * Milk Toast * Tops and Bottoms * Buns * Soyer’s Brioche Rolls
BUTTER: To cure Butter in the Best Manner * To make Butter * To Clarify Butter
CAKES, &c.: Plum Cake * Plum New England Wedding Cake * Frosting Cakes * Small Plum Cake * German Sugar Cakes * Bride Cake * Queen Cake * Plain Fruit Cake * Almond Cake * Honey Cake * Cocoanut Cakes * Savoy Cakes * Sponge Cake * Pound Cake * Jumbles * New Year’s Cookies * New York Cup Cake * Washington Cake * Ginger Wafers * Indian Corn Cake * Soyer’s St. James Cake * Soyer’s Turban of Almond Cake Iced * Cider Cake * The Housewife’s Christmas Cake * Cornstarch Cake * Short Cake * Sugar Cake * Railroad Cake * Jelly Cake * Lady Cake * Chocolate Cake * Nourmahal Cake * Icing for Cakes * Lemon Cakes * Cinnamon Biscuits * Diet Bread * Currant Cake * Seed Cakes * Pitcaithly Bannocks * To make Banbury Cakes * Pets de Nonne * Biscuits * Gold and Silver Cake * Frangipane * La Galette * Isle of Wight Cracknels * Cracknels * French Bread * Kringles * Gingerbread * Soft Gingerbread, from a lady of New York * Hard Gingerbread * Gingerbread Nuts * Passover Cakes * Scotch Short Bread * Potato Cheesecakes * Doughnuts * Boston Cream Cakes * Spanish Puffs * Almack * Kisses * Macaroons * Ratafias * Rice Cakes * Love Cakes * Excellent Cheesecakes known in Richmond as “Maids of Honor” * Cheesecakes * Soyer’s Queen Victoria’s Cake * Eletherian Pine Apple Cake * Baba * Apple Cheesecakes * Almond Cheesecakes * Bread Cheesecakes * Citron Cheesecakes * Lemon Cheesecakes
CUSTARDS, CREAMS, JELLIES, &c.: Arrowroot Custard * Blanc Mange * Coffee Custard * Champagne Cream * Leche Crema * Italian Cream * Clouted Cream * Charlotte Russe * Strawberry Charlotte * Easy and Excellent Receipt for Jelly * A German Trifle * Gooseberry or Apple Trifle * Syllabub * A Floating Island * Wagner’s Ice Creams * Biscuit Glace * Almond Ice Creams * Water Ices * Devonshire Junket * Rice Flummery * Calf’s Foot Jelly * Gooseberry Fool * To make an Almond Posset *( Taylor’s Plum Pudding Glace * To Clarify Isinglass * Frozen Pudding * Meringues * Meringues a la Crème * Nougat
PRESERVES: To Preserve Watermelon Rind * Tait Pineapple * Apples * Pineapple Preserves * Crab Apples * General Directions for Making Sweetmeats and Jellies * To Preserve Quinces * To Preserve Peaches, Apricots, Nectarines and Plums * Brandy Peaches * Green Gages * How to Preserve Pears * Gooseberries * Currant Jelly, Red * Clear Apple Jelly * Coloring for Jellies * Frosted Fruit * Grapes in Brandy * Cranberry Jelly * To Preserve Strawberries, Raspberries, and Blackberries, Whole * To Dry Cherries * Currant Jam * To Preserve Green Figs * To Preserve Ripe Figs * Ginger, Preserved * Marmalade * Apple Marmalade * Orange Marmalade * Raspberry Jam * Cherry Jam * Blackberry Jam * To Preserve Oranges or Lemons in Jelly * To Preserve Lemon Peel * Barberry Cakes * Raspberry Cakes * Brandy Cherries * Cherries in Brandy * Mock Preserved Ginger * Yankee Apple Butter * Cranberry Sauce * To Keep Peaches Fresh * To Keep Tomatoes * To Preserve Green Corn * To Clarify Sugar * To Boil Sugar for Baskets or Spinning * To Candy Fruit
BEVERAGES: Spruce Beer * Ginger Beer * Another Ginger Beer * Lemonade * Orangeade * Currant Wine * Raspberry Vinegar * Syrup of Almonds * Valencia Wine * Mead without Fruit * Ratafias * Hot Spiced Wines * To Mull Wine * Bishop * Cool Tankard * Egg Flip * Egg hot * Ale Posset * Sack Posset * English Punch * Regent’s Punch * Norfolk Punch * Victoria or 32d Regiment Punch * Milk Punch * Wine Punch * Tea Punch * French Punch * Auld Man’s Milk of Scotland, or Egg-Nog of America * Sangaree * Mulled Cider * Cherry Bounce
WINES AND LIQUEURS: Ginger Wine * Blackberry Wine * Cherry Wine * Rhubarb Wine * Black Currant Wine * Gooseberry Wine * Green Gooseberry Wine * Frontiniac * Elder Wine * Elder Flower Wine * Negus * Noyau * Elder Wine, another way * Pink Champagne * Grape Champagne to equal foreign
COOKERY FOR THE SICK.
FOOD AND COOKERY FOR CHILDREN.
PART THREE ~ PERFUMERY AND THE TOILET, THE FAMILY MEDICAL GUIDE, MISCELLANEOUS RECEIPTS:
PERFUMERY AND THE TOILET: Almond Perfume * Benzoin * Bay * Bergamot * Geranium * Heliotrope * Extract of Heliotrope * Imitation of Honeysuckle * Imitation Essence of Myrtle * Orange Flower * Imitation Essence of Violets * Imitation “Lily of the Valley” * Imitation “Essence of Magnolia” * Extrait d’Ambre * Patchouli * Extract of Patchouli * Imitation of the Essence of the Sweet Pea * Musk * Rose * Esprit de Rose Triple * Essence of Moss Rose * Essence of White Rose * Essence of Tea Rose * Otto of Rosemary * Hungary Water * Vanilla * Extract of Vanilla * Verbena or Vervaine * Extract of Verbena * Extrait de Verveine * Winter Green * Iceland Winter Green * Citron * Citronella * Cloves * Compound Odors * Essence of Rondeletia * Bouquet de Caroline * The Court Nosegay * Bouquet de Flora * Essentia Odorifera * Eau de Chypre * Empress Eugenie’s Nosegay * The Guard’s Bouquet * Fleur d’Italie or Italian Nosegay * Jockey Club Bouquet * Spirituous Infusions * Eau Vie de Lavande * Infusion de Lavande Rouge compose * Infusion de Camomille Romaine * Infusion of Absinthe: de Sauge,&c. * Infusion or Esprit de Safran * Infusion or Esprit de Rhodia * Infusion or Teinture de Canelle * Tincture of Sassafras * Tincture of Santal-citirin * Tincture of Benzoin * To make Eau-de-Cologne * Eay Jaune a l’Amaryllis * Eau d’Ambre Royale * Eau de Chypre * Lavender Water * Eau de Bouquet de Flore * Eau d’Elegance * Eau de Miel * Acetic acid and its use in perfumery * Aromatic Vinegar * Henry’s Vinegar * Vinaigre a la Rose * Mint Vinegar * Thieves’ Vinegar * Vinaigre Virginal * Of Vinegars by infusion * Vinaigre de Toilette by Sinfar, Paris * Vinaigre Rosat * Vinaigre a la Fleur d’Oranger * Vinaigres Infusees a la Lavande * Vinaigre Scillitique, for clearing the voice * Vinaigre Alcoholique, for fits and swoons * Preston Salts * Cassolettes and Printaniers * Sachet a la Frangipanne * Heliotrope Sachet * Lavender Sachet * Sachet a la Mousselaine * Millefleur Sachet * Portugal Sachet * Patchouli Sachet * Potpourri * Rose Sachet *
BEAUTY, COSMETICS, &c: For Thickening and Strengthening the Hair * Pomatum * Pomade Victoria * Imitation Bear’s Grease * Sweet Pot-Pourri * To make Wash-Balls * Paste for chapped hands * For chapped lips * Cosmetic Gloves * Lait de Rose * Violet Powder * Rose Face Powder * Perle Powder * Poudre de le mer Rouge SOAPS, COLD CREAMS, &c.: Savon au Miel * Lady Derby’s Soap * Saponaceous Cream of Almonds * Transparent Soap * Frangipanne Soap * Rose Cold Cream * Cold Cream of Almonds * Violet Cold Cream * Imitation Violet Cold Cream * Camphor Cold Cream * Pommades de Sultanes * Pommade de Ninon de L’Enclos * Almond Balls * Camphor Balls * Camphor Paste * Pate d’Amandes aux Jaunes d’oeufs * Composition par Blaque, Paris, for softening the skin * Camphor Cerate for Chapped Hands * To eradicate Warts * Cold Cream * To whiten the Nails * To whiten the Hands * Rose Lip Salve * Pommade de Beaute * Glycerine Balsam * White Lip Salve * Common Lip Salve * An Excellent water to prevent hair from falling off * Tooth Powder * Bandoline for the Hair * Economical Hair Wash * To make a curling fluid for the hair * Rose Bandoline * Simple Pastilles * Pastilles au Benzoin * Pastilles a la Rose * Fumigating Paper
THE FAMILY MEDICAL GUIDE: For Hooping Cough * Mixture for Hooping Cough * Scarlet Fever or Scarlatina * Detergent Gargle * Draught for Palpitation of the Heart * Mixture for Children Teething * Primrose Ointment for Burns and Ulcers * Excellent medicine for indigestion * For inflammation of the eyes * Cure for Ringworm * Bread and Water Poultice * Fever and Ague * Erysipelas * Spirit Wash * Plummer’s Pill, for Eruptions on the Skin * Useful Mixture for Diarrhea in Infants * Goulard Lotion or Lead Wash * Bran Tea * Electuary for Scorbutic Eruptions * Draught for Hysteric Patients * Fever Draught * Ointments * Simple Ointment * Resin Ointment * Callamine Ointment * Development of the Lungs * The Nettle Rash * Sprain * Excellent Medicine for Rheumatism * For Sprains and Bruises * Aperient Electuary * For Heartburn * Zinc Ointment * Leeches * Pimples * For Chicken Pox * Croup * Elder Flower Ointment * Chillblains * Household remedies for Chillblains * Aperient for Children * Aperient Pills * Infants Aperient * For Weak Eyes * A Simple Vapor Bath * Earache * For a Cough * Pains after Exertion * Pomade * Nipple Liniment * English Court Plaster * Collodion * Blistering Collodion * For Burns * For a Cut * For a Bruise or Sprain * Prescription for Camphor Cake * Plaster for Pain in side or cough * Cure of Intemperate Habits * Hair Dressing
MISCELLANEOUS HOUSEHOLD RECEIPTS: To take Stains out of Linen * To destroy Crickets * Polish for Tables * Varnish for Mahogany * To Clean Sponges * For Outside Paint * To take Spots out of Cloth * To take an impression from a Writing * To sweeten Casks * To preserve Brass Ornaments * To color Harness * To preserve Polished Iron from Rust * To clean Kid Gloves * To clean German Silver * Blacking * To preserve Picture Frames * To clean a Carpet * To renew scorched or browned Linen * To extract grease spots from Silks, Muslins, &c * To clean marble * To take Oil and Grease out of Boards, Marble, &c. * To clean Buckskin Gloves * To make an efficacious and durable Paste * To make Blue Ink * To remove Ink Stains from Printed Books * To paint Silver Flowers on Silk * To remove Ink or Fruit Stains from the Fingers * To clean Tin Covers * To perfume Linen * To prevent Colored Things from Running * To preserve Pencil Marks * To dry Plants from Preservation * To wash White Silk Lace or Blonde * To clean Silver * Preserving the Color of Dresses * To wash Ribbons, Silk Handkerchiefs * To clean White Colored Kid Gloves * Sympathetic Inks * To make a common Knife Board * Harness Maker’s Het * To restore the color of Mahogany * Cement for the mouth of Corked Bottles * To take Impressions of Leaves * To wash a White Lace Veil * To Clean Freestone * To black a Brick Hearth * To clean Brass * Common tins * To clean Alabaster * Doherty’s Description * Cleaning Japanned Waiters, Urns, etc * Knives and Forks * To clean Black Lace Veils * To take out Paint from a Dress * Indelible Marking Ink * To take Impressions of Butterfly wings * Clothes Balls * Fine Home-made Candles * Packing Household Articles * To wash Vials * Cleaning Kettles and Saucepans * To remove Black Stains from the Skin * For cleaning Wainscots and other painted woods * Balloons from Turkey’s Crops * Black Paper for Drawing Patterns * Preservation of Books * Waterproof Boots * To clean head and clothes brushes * To make artificial red coral branches for the embellishment of grottoes * To clean cane chair bottoms * To clean Decanters * To clean prepared Walls * To cleanse Feather Beds and Mattresses * To destroy cockroaches, ants and other household vermin * Common simple dyes * To dye black * Green and blue dye, for silks and woolens * Yellow dyes * Red dyes * Slate-colored dye * To preserve steel pens from Corrosion * Corns * Rat Poison * Asthma * Laundry Polish * Ventilation, Sunlight and Warm Clothing * and more.
REMEMBER FOLKS, THIS IS AN 1873 ORIGINAL. THIS BOOK IS 140 YEARS OLD!!!
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