This old book from the pile is a little worse for wear and the only record I can find on Google is a copy that is for sale, so sadly I cannot tell you what year it was published. I do think it is a little younger than the Rumford Complete Cook Book and Mrs Beeton’s Family Cookery book.
The book is broken up into 4 main sections: Principles of Cookery, Recipes, Balanced Menu’s and Diets and Entertaining in the Home.
The Principle of Cookery is broken into cooking equipment and cookery methods, then preparation of foods and basic cookery methods.
The cooking equipment sections has everything you will need to know about the kitchen, tools of the trade, how to store food, cookery methods, cookery terms, how to weigh and measure, how to season food and useful herbs.
The preparation of foods section cover all groups: milk, cheese, eggs, fish, meat, bacon and ham, poultry and game, salads, vegetables and fresh and preserved fruit.
The basic cookery methods cover, stocks and soups, fish and oils, sauces, cerelas, puddings and jellies, how to make pastry, bread and yeas baking, cakes, Confectionery and substitutes. I want to try a few of the pastry recipes – I like that there is a separate recipe for each flaky and puff pastry.
The Recipes chapter even has 5 pages on how to make your own wine. Not sure I like the idea of parsnip wine though.
The Balanced Menus and Diet chapter has pages and pages on menus for all four seasons, how to eat a balanced diet, children’s diets and the special dietary requirements for illness and convalescence.
The fun Entertaining in the Home chapter has hints for the hostess, table setting for all occasions, how to choose and serve wines, picnics, children’s parties, and the art of carving.
I want to try the recipe for crème caramel. Best not make it with just me at home though. Eating 4 portions myself would lead to additional unnecessary running.