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



Pub. Date:
Cambridge Univ Pr
List Price: $48.00

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Questions About This Book?

What version or edition is this?
This is the 1st edition with a publication date of 7/2/2013.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.


Scottish writer Christian Isobel Johnstone (1781-1857) enjoyed a prolific and wide-ranging literary career as a journalist and novelist. She established several periodicals with her second husband, John Johnstone, and was the only female journalist to edit a major periodical until the 1860s. Written under the pseudonym Margaret Dods, the first edition of this housekeeping guide was published in 1826. The book is a comprehensive guide to housekeeping, containing not only recipes and cooking advice but also instructions for effective cleaning, table laying, and food preservation, as well as other useful domestic hints. This second edition was published in 1827 and contains substantial additions, including a compendium of French cookery, an enhanced section on confectionery and a further 200 recipes. The book was enormously popular and several more editions were printed subsequently, providing Johnstone with a steady income for the rest of her life.

Table of Contents

Advertisement to the second edition
Explanation of Culinary Terms
Roasting and baking
Broths, soups, and gravies
Fish and fish-pies
Vegetables, roots and salads
Sauces, essences, pickles, catsups, vinegars, herb wines, mustards, and other condiments
Made-dishes of beef, mutton, veal, venison, currie
French cookery
National dishes, Scottish, Irish, Welsh, German, and oriental
Pastry, pies, patties, puffs, puddings, pancakes, fritters and dumplings
Creams, jellies, blancmanges, trifles, custards, cheesecakes, souffl├ęs, rice-dishes, sweetmeats, preserves, drops, cakes, bread
Liqueurs, cordials, punch, brandies, possets, made-wines, and beers
Preparations for the sick, cheap dishes, and miscellaneous receipts
Curing meat, hams, tongues, butter, and making cheese
Useful receipts for cleaning and keeping furniture and clothes
Final sederunt of the Cleikum Club
Table of Contents provided by Publisher. All Rights Reserved.

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