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

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

Paperback Cambridge Library Collection - British and Irish History, 19

By (author) Christian Isobel Johnstone

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  • Format: Paperback | 538 pages
  • Dimensions: 140mm x 216mm x 34mm | 680g
  • Publication date: 27 June 2013
  • Publication City/Country: Cambridge
  • ISBN 10: 1108053114
  • ISBN 13: 9781108053112
  • Edition: 1
  • Illustrations note: black & white illustrations

Product description

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.

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Author information

She used the pseudonym 'Margaret Dods' (landlady of an inn in Scott's St Ronan's Well).

Table of contents

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, souffles, 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.