{"product_id":"the-cook-and-housewifes-manual-containing-the-most-approved-modern-receipts-for-making-soups-gravies-sauces-ragouts-and-all-made-dishes-paperback-9781108053112","title":"The Cook and Housewife's Manual; Containing the Most Approved Modern Receipts for Making Soups, Gravies, Sauces, Ragouts, and All Made-Dishes (Paperback \/ softback) 9781108053112","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eThe Cook and Housewife's Manual\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eContaining the Most Approved Modern Receipts for Making Soups, Gravies, Sauces, Ragouts, and All Made-Dishes\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003eThis 1827 housekeeping and cookery guide is an enhanced version of the popular compendium published a year earlier.\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eChristian Isobel Johnstone (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781108053112, Cambridge University Press\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 27 June 2013\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e538 pages\u003cbr\u003e21.6 x 14 x 3 cm, 0.68 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eScottish 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eAdvertisement to the second edition\u003cbr\u003e Preface\u003cbr\u003e Part I. Explanation of Culinary Terms\u003cbr\u003e Part II: 1. Boiling\u003cbr\u003e 2. Roasting and baking\u003cbr\u003e 3. Broiling\u003cbr\u003e 4. Frying\u003cbr\u003e 5. Broths, soups, and gravies\u003cbr\u003e 6. Fish and fish-pies\u003cbr\u003e 7. Vegetables, roots and salads\u003cbr\u003e 8. Sauces, essences, pickles, catsups, vinegars, herb wines, mustards, and other condiments\u003cbr\u003e Part III: 1. Made-dishes of beef, mutton, veal, venison, currie\u003cbr\u003e 2. French cookery\u003cbr\u003e 3. National dishes, Scottish, Irish, Welsh, German, and oriental\u003cbr\u003e 4. Pastry, pies, patties, puffs, puddings, pancakes, fritters and dumplings\u003cbr\u003e 5. Creams, jellies, blancmanges, trifles, custards, cheesecakes, soufflés, rice-dishes, sweetmeats, preserves, drops, cakes, bread\u003cbr\u003e Part IV: 1. Liqueurs, cordials, punch, brandies, possets, made-wines, and beers\u003cbr\u003e 2. Preparations for the sick, cheap dishes, and miscellaneous receipts\u003cbr\u003e 3. Curing meat, hams, tongues, butter, and making cheese\u003cbr\u003e 4. Useful receipts for cleaning and keeping furniture and clothes\u003cbr\u003e Index\u003cbr\u003e Final sederunt of the Cleikum Club.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Social \u0026amp; cultural history [\u003ca title=\"See our other books on Social \u0026amp; cultural history\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Social%20\u0026amp;%20cultural%20history%20%5BHBTB%5D%22\"\u003eHBTB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Cambridge University Press","offers":[{"title":"Default Title","offer_id":45913163399448,"sku":"9781108053112","price":42.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9781108053112i.jpg?v=1696747134","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/the-cook-and-housewifes-manual-containing-the-most-approved-modern-receipts-for-making-soups-gravies-sauces-ragouts-and-all-made-dishes-paperback-9781108053112","provider":"Freshly Printed Books","version":"1.0","type":"link"}