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    Wholesome Cookery
    Cód:
    491_9781444652772
    Originally published in 1822. The following menus and recipes contained in this book , have, with a few exceptions,been carried out in a small household, with one cook, and without the assistance of a kitchenmaid. They may seem elaborate at first to those young housekeepers who are ignorant of cooking, and who think that fresh rolls, ices, and a variety of made dishes, must always be had from a confectioner. My advice is this: Do not serve at your table dishes that cannot be made at home. The so called plain cooking which exists in many english houses is extravagant cooking. The following dishes have been made on a close range in the winter, and on a Leonis gas stove in the summer, and the time for cooking each dish has varied according to which stove was used. In stewing meats the cook must remember that they must simmer, and never boil. If they boil the meat will be hard.......Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely sca
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