Domestic Economy, and Cookery: For Rich and Poor; Containing an Account of the Best English, Scotch, French, Oriental, and Other Foreign Dishes; Preparations of Broths and Milks for Consumption; Receipts for Sea-faring Men, Travellers, and Children's Food : Together with Estimates and Comparisons of Dinners and Dishes ...
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added almonds apples attention bacon bake beat beef boil bones braise bread brown butter cakes cloth clove cold colour cook cool course cover cream crums dish dressed eggs equal excellent farce fillets finish fire fish flour four fowl fresh fried fruit garlic garnish give glaze green half hand head jelly juice keep lard leave lemon liver meat milk minced mould mushrooms necessary nice onions ounces oven oysters parsley paste pepper pickle pieces pint pound powder Prepare preserve proper pudding quantity quarter ready require rice rich roasted roll round salt sauce season serve simmer skin slices soup spices spoonful strain strong sufficient sugar sweet herbs taken taste thick thicken thin thing till turn veal vegetables vinegar whole wine yolks
Page 5 - When goods increase, they are increased that eat them: and what good is there to the owners thereof, saving the beholding of them with their eyes?
Page 21 - Have therefore ever more care that thou be beloved of thy wife, rather than thyself besotted on her ; and thou shalt judge of her love by these two observations: first, if thou perceive she have a care of thy estate, and exercise herself therein ; the other, if she study to please thee, and be sweet unto thee in conversation, without thy instruction; for love needs no teaching nor precept.
Page 99 - Be not among winebibbers, among riotous eaters of flesh ; for the drunkard and glutton shall come to poverty, and drowsiness shall clothe a man with rags.
Page 543 - Prepared calves-feet, apples, currants, raisins, and sugar, of each a pound ; beef suet, two pounds; with a rasped nutmeg, a quarter of an ounce of cloves, a quarter of an ounce of cinnamon, lemon zest, and a little salt.