The Cook and Housewife's Manual
Containing the Most Approved Modern Receipts for Making Soups, Gravies, Sauces, Ragouts, and All Made-Dishes

This 1827 housekeeping and cookery guide is an enhanced version of the popular compendium published a year earlier.

Christian Isobel Johnstone (Author)

9781108053112, Cambridge University Press

Paperback / softback, published 27 June 2013

538 pages
21.6 x 14 x 3 cm, 0.68 kg

Scottish writer Christian Isobel Johnstone (1781–1857) enjoyed a prolific career as a journalist and novelist. She established several periodicals with her second husband, and was the only female journalist to edit a major periodical until the 1860s. Written under the pseudonym Margaret Dods (the name of the landlady of the Cleikum Inn, in Scott's St Ronan's Well), the first edition of this housekeeping guide, published in 1826, contains not only recipes and cooking advice but also instructions for food preservation, as well as other useful domestic hints, and two pieces, probably by Scott himself, about the inauguration and the final meeting of the Cleikum Club. This second edition was published in 1827 and contains additions including a compendium of French cookery, an enhanced section on confectionery and a further 200 recipes. Several further editions were printed subsequently, providing Johnstone with a steady income for the rest of her life.

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.

Subject Areas: Social & cultural history [HBTB]