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Florence White. Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes
GOOD THINGS IN ENGLAND
A Short History of the Cook Book
CONTENTS
GENERAL INTRODUCTION
BRITISH AND AMERICAN. WEIGHTS AND MEASURES
WHAT IS ‘A CUP’?
HOW CAN WE ACQUIRE A MEASURING CUP?
TAKING THE GUESSWORK OUT OF COOKERY. OVEN TEMPERATURES AND THERMOMETERS FOR BOILING AND FRYING. THE PAPER TEST FOR OVEN HEAT
OVEN THERMOMETERS
THE TAYLOR HOME SET
FRUIT AND VEGETABLE BOTTLING
A PRACTICAL POINT
I. ENGLISH BREAKFASTS
How to Make Tea
DIRECTIONS
Coffee
DIRECTIONS
How to make Good Coffee. Colonel Kenney Herbert (‘Wyvern’)
HOW MUCH TO USE
Drip Coffee
How to make Coffee in a Jug or Billy-Can. Florence White, 1926
THE CONA COFFEE POT
How to make Good Toast. I
II. Dry Toast. Sir Henry Thompson
Oatmeal Porridge — Scotch Method
METHOD
Frumenty. North of England Method
I
METHOD
II. To Make Frumenty
Bacon for Breakfast
Baked Rashers. Mrs. Roundell, Nantwich, Cheshire
Relishing Rashers of Bacon. Dr. Kitchiner’s Recipe, 1817
Potatoes and Fried Bacon. An old Devonshire Breakfast Dish Mrs. Arthur Hillyard, Stoodleigh Rectory, 1890
Yorkshire Way of Cooking Bacon
The Double Hanging Grid
The Small Game or Dutch Oven. From William III and Mary’s Days
Frying
Frying with a Thermometer
Frying in a very little Fat
Broiling and Grilling
Bacon Olives. The Fanny Calder School of Cookery, Liverpool, 1904
METHOD
Bacon Rolls
METHOD
Potato Bread fried with Bacon. A North of Ireland dish Miss C. Clarke
Bacon Fraize or Froise. 1826
Apple Fraize or Froise. 1845
Delicious English Sausages
Savoury Balls, Cakes or Sausages. 1857
To Make Very Good Oxford Sausages. Miss Wettin’s manuscript book, 18th century Lent by Lady Gomme
METHOD
Skinless Sausages
Recipe for Oxford Sausages. 1826
METHOD
Epping Sausages. 1826
METHOD
Summer Sausage Rolls. 1842
Skinless Sausages. Mrs. J. Rowley, Tendring, Suffolk, 1857
METHOD
Skuets. An Eighteenth Century Recipe
Devilled Kidneys. Tendring Hall, Suffolk, 1867
METHOD
Broiled Bones. Tendring Hall, Suffolk, 1863
Broil Sauce
METHOD
Devilled Bones. Boodle’s Club, 1923
METHOD
Devil or Grill Sauce. Dr. Kitchiner, 1823
METHOD
English Kedgeree
METHOD
Fish Cakes. Mrs. Brewitt, Melton Mowbray, 1927
METHOD
Finnan-Haddock. Mrs. Brewitt, Melton Mowbray, 1927
METHOD
Creamed Cod Fish. Mrs. Brewitt, Melton Mowbray, 1927
METHOD
To Fry Sprats. A good Southwold Recipe, sent by Mrs. Loftus
METHOD
Finnan-Haddock and Tomato. Florence White, Westminster, 1922
Kippers
Fresh Herrings. The way in which King Edward VII liked them cooked
New-Laid Eggs
To Boil Eggs in the Shell. Miss Acton, 1845
To Cook an Egg in the Shell without boiling it ‘An admirable receipt for Invalids.’ (Taken by Miss Acton from ‘The Cottage Gardener’ and tested by her.) METHOD
Bantams’, Guinea Fowl’s, Turkeys’ or Swans’ Eggs. Miss Acton, 1845
Savoury Baked Eggs. Florence White, 1931
Baked Omelet. Florence White, Chelsea, 1924
To Poach Eggs. Miss Acton, 1845
Scrambled Eggs. Florence B. Jack, 1914
METHOD
Variations of Scrambled Eggs. Florence B. Jack, 1914
Raised Meat and Game Pies. MELTON MOWBRAY PORK PIE. Mr. Fred Wright’s Family Recipe, given July, 1927
METHOD
How They Raise a Piecrust in Warwickshire. Mrs. Loudon, 1851
In Some Parts of Staffordshire
In Northamptonshire
Pig’s Head Brawn. A Somersetshire Recipe, Frome, about 1832
METHOD
Norfolk Pork Cheese. Mrs. Hilda Apperley
METHOD
Pork Cheese. A Frome, Somersetshire, Recipe
METHOD
Stuffed Chine. Mr. H. V. Thompson, Stoke-on-Trent, writes (March, 1930):
North Lincolnshire Recipe
METHOD
To Make Calf’s Head Brawn
METHOD
Oxtail Mould
METHOD
Potted Beef. Leicester, made in 1860 and earlier
METHOD
Potted Beef. From a Yorkshire woman’s scrap-book, 1931
METHOD
Beef Potted. Worcester Early 18th Century
A Modern Midland Recipe. Mrs. Jones, Ravenswood, Northampton
METHOD
To Pot Pigeons, Grouse, Woodcock, Partridges, etc. Worcester, Early 18th Century
A Modern and More Economical Way
English Hams and Bacon. October, 1838
A Very Special Recipe for Pickling Hams. County unknown
METHOD
To Smoke the Hams
To Cure Bacon
A Cheap and Simple Way of Cooking a Ham. Kensington, 1920
To Cook a Ham. A ‘luxury’ recipe
METHOD
Ham Loaf
METHOD
To Salt Hams (An Old Devon Recipe)
RECIPE
METHOD
Sweet Pickle for Hams. Mrs. Martin, Frome, Somersetshire, 1850
METHOD
Ham Pickle. An Oxfordshire Recipe, 1929
METHOD
To Cure Hams. Mrs. Anger’s Receipt, Burnham-on-Crouch
To Pickle Hams
METHOD
Hamburg Pickle for Beef, etc
METHOD
Mrs. Barton’s Recipe for Potting Char. 1807
METHOD
Watercress
Fresh Tomatoes
Honey and Marmalade
Fresh Fruit for Breakfast
II. HOME-MADE BREAD, CURRANT AND SPICE BREAD, TEA-CAKES, HOT AND COLD SCONES, WHIGS, HUFFKINS, MUFFINS, PIKELETS
Brewers’ Yeast, Compressed Yeast and Yeast Cakes
Cream of Tartar and Bicarbonate of Soda
Baking Powder
Delicious Home-made Bread made with Yeast. Miss Veronica Cook, 1931
METHOD
Yeast Bread (another Recipe) Somersetshire, 1892
METHOD
Quickly-made Bread. 1910
METHOD
Soda Bread. 1904
METHOD
Soda Bread Baked in a Frying-Pan
METHOD
Variations of Quickly-made Bread
Rye Bread
METHOD
Fruit or Caraway Rye Bread
METHOD
Bran Brack. An Original Family Receipt, 1825
METHOD
Lancashire Bun Loaf
METHOD
Yorkshire Currant Bread. This recipe was kindly sent by a B.B.C. listener, E. S
METHOD
Fruit Bread. As made at Boston, Lincolnshire, E. Cullen
METHOD
Gipsy Bread or Spiced Bread. Given by Miss Chappell, Dipley, Hartley Wintney, Hants, to Mrs. (Dorothy) Allhusen
METHOD
Yorkshire Spiced Loaf. A very old receipt
METHOD
Ripon Recipes
Ripon Christmas Bread
METHOD
Ripon Spice Bread. Like Yule Cake
METHOD
Manchets. Gervase Markham, Nottinghamshire, 1615
Manchetts for the Queen’s Maides
Lady Arundel’s Manchet. 1676
1932 RECIPE
METHOD
Cornish Manchants. Penzance, 1931
Manchets Fine. Sent by Miss Ogleby, Washington, Ventnor, Isle of Wight
Huffkins. An East Kent Tea-bread
METHOD
Cornish Splits. Mrs. R. Bennett’s Recipe
METHOD
Devonshire Chudleighs
Whigs 1826
METHOD
Scarborough Muffins
I
METHOD
II. To Make Scarborough Muffins. COMMONLY CALLED FRENCH ROLLS. Miss Bludworth’s receipt; same MS. book
METHOD
How to Serve Muffins
Recipe for Muffins, 1826
METHOD
Oatmeal Cakes, 1826
Sally Lunn’s Cake. VERY GOOD. From Miss Wettin’s manuscript
METHOD
Teacakes. Lancashire
METHOD
West Riding Oatcake or Riddle Bread
Derbyshire Oatcake. As made in 1811 and still made to-day, 1931
METHOD
Wheaten Meal Scones
METHOD
Wholemeal Scones. The Fanny Calder School of Cookery, Liverpool, 1904
METHOD
Cream Scones. North Country
METHOD
Oatmeal Scones. Boston, Lincolnshire, Miss Cullen
METHOD
Maize or Indian Meal Scones. 1904
METHOD
Cornish Potato Cake. 1852
METHOD
Devonshire Potato Cakes. One of Mrs. Seldon’s excellent recipes
METHOD
Dorset Apple Cake
RECIPE
METHOD
Lancashire Potato Cakes. Mrs. A. L. Pollitt’s recipe
METHOD
Norfolk Rusks
Mrs. K. M. SLAYMAKER, N. Topham, Diss, Norfolk
METHOD
Suffolk Cakes
METHOD
Cumberland Girdle Cakes
METHOD
Singin’ Hinnie. Miss Bright, Northern Counties School of Cookery, 1929
METHOD
Scotch Pancakes
METHOD
Pikelets or Girdle Cakes. North Country
METHOD
Girdle Scones. Miss Naismith, Liverpool, 1904
METHOD
III. LUNCHEON, DINNER AND SUPPER DISHES
1. APPETISERS AND FOOD ADJUNCTS
Simple Salads
Sugar as a Seasoning
Concerning Seasonings Generally
Anchovy as a Seasoning
THE ENGLISH KITCHEN SUPREME
Mustard
Gerard’s Receipt
Tewkesbury Mustard. The 17th Century Method
Mustard Sauce to Bottle. As prepared by Richard Dolby, Cook at the Thatched House Tavern, St. James’s Street, London, 1830
METHOD
Delicious Mustard for Immediate Use
Oxford Brawn Sauce
METHOD
Home-made Vinegar
Primrose Vinegar
METHOD
Rhubarb Vinegar
METHOD
Gooseberry Vinegar
METHOD
Verjuice
Sugar Vinegar
METHOD
Spiced or Pickled Eggs. A good Shrewsbury, Shropshire, recipe
METHOD
To Pickle Elder Buds. 1777
METHOD
Pontac Sauce. Sent by Miss M. A. Sloane, of Enderby and Leicester, July 1931
METHOD
Elderberry Sauce
METHOD
Mrs. Combers’ Sauce
RECIPE
METHOD
Lord Sandys’ Sauce
A Recipe for Worcestershire Sauce
METHOD
Sour Plums or Sweet Pickled Peaches
METHOD
Pickled Fruit. Mrs. Brewitt, Anne of Cleves House, Melton Mowbray, 1928
METHOD
Plum Chutney. Melton Mowbray, 1927
METHOD
Rhubarb Chutney. Mrs. Newcome
METHOD
Tomato Chutney. Melton Mowbray, 1927
METHOD
Pickled Beetroot. Little Dalby
METHOD
Green Tomato Pickle. Mrs. Stanley
METHOD
Cucumber Ketchup ‘A great addition to white sauce.’—Miss Turner, 1857
METHOD
Tomato Ketchup. Tendring Hall, Suffolk, 1857
METHOD
Hot Tomato Sauce. Will keep for years
METHOD
Aromatic Spice
METHOD
2. SOUPS, SAUCES AND STUFFINGS. The Cook’s Herb Patch
A BUNCH OF SWEET HERBS, 1829
A FAGGOT OF HERBS, 1895
SWEET BASIL, AND SWEET OR KNOTTED MARJORAM
FENNEL
MARIGOLD
SWEET MARJORAM
WINTER SAVORY
ROSEMARY
CHIVES
Brewis
Another kind of Brewis
Lady Westmorland’s Soup
Clear Carrot Soup. As made and served in a celebrated Cambridge College
METHOD
Nettle Soup
RECIPE
METHOD
18th Century Green Pea Soup. Made without meat
METHOD
Spring Soup. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Vegetable Water Soup. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Celery Soup (White) Somersetshire, 1852
METHOD
The Judge’s Circuit Soup. Worcester, 18th Century
RECIPE
METHOD
Thick Oxtail Soup. 1900
METHOD
Pea Soup. Frome, Somersetshire, 1932
METHOD
Rice Soup. 1823
METHOD
Spinach Soup. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Mock Turtle Soup from Sheep’s Head. Frome, Somersetshire, 1852
METHOD
Vegetable Marrow Soup. Another delicious Cambridge Soup
METHOD
Herb Soup. An early 18th Century Worcester cook’s recipe
METHOD
An Excellent Pea Soup. Early 18th Century
METHOD
Stock for Gravy or Gravy Soup. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Queen Henrietta Maria’s Morning Broth. 17th Century
METHOD
Chesterfield Soup. This is another University recipe
METHOD
Gloucester Clear Pheasant Soup. Another Cambridge soup of Victorian days
METHOD
Mock Turtle. Mrs. Shaw, of Cheshunt, 17th Century
Scotch Broth. 1900
METHOD
Mutton and Barley Broth
METHOD
Foundation White Sauce
METHOD
Foundation Brown Sauce
Brown Gravy with Meat
Some 17th Century Sauces
A Very Good Irish Sauce. Mrs. Blagrove from Miss Wettin’s Manuscript Book
METHOD
Nasturtium Seeds instead of Capers
METHOD
Caper Sauce
I
II
Sharp Sauce
Reform Sauce
Parsley Sauce and Fennel Sauce
Shrimp Sauce
Lobster Sauce
Oyster Sauce
Mussels
Egg Sauce
Mustard Sauce
Onion Sauce
Celery Sauce
Mushroom Sauce
Truffle Sauce
Bread Sauce
METHOD
Ham Sauce
METHOD
Mr. Michael Kelly’s Sauce for Boiled Calf’s Head; Tripe or Cow-Heel. 1823
METHOD
Mr. Michael Kelly’s Sharp Sauce
METHOD
Tomato Sauce for Present Use. Mrs. Calvert, Ockley Manor, Surrey, 1827
METHOD
Rules for Stuffings and Forcemeat Balls. Mary Eaton, Bungay, Suffolk, 1823
Stuffing for Pike or other Fish. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Stuffing for Poultry. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Stuffing for Veal, Roast Turkey or Hare. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Stuffing for Hare. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Stuffing for Goose. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Stuffing for Geese and Ducks
Good Forcemeat Balls. Miss Wettin
METHOD
Currant Sauce for Sucking Pig
METHOD
3. FISH. To Bake a Codling. 1777
Baked White Fish, Bacon and Green Peas. Lancashire
Stuffed Fillets
Steamed Fillets
An 18th Century Cod Stew
Scottish Fish Custard, 1931
METHOD
Eels and Eel Pie
TO KILL EELS INSTANTLY. Dr. William Kitchiner, 1817
Spitchcocked Eels. Dr. Kitchiner, 1817
Good and Inferior Eels. Kitchiner
AN EXCELLENT SAUCE FOR EELS
To Stew Eels. Ann Peckham, Leeds, 1767
METHOD
Elvers. THE WHITEBAIT OF THE WEST. From Mr. Smith, late of Fisher’s Tudor House, Gloucester, and The Plough Inn, Cheltenham
Red Herrings. Great Yarmouth, 1823
To Boil Mackerel. 1826
Gooseberry Sauce for Mackerel. 1749
To Broil Mackerel. 1826
Mullets as at Falmouth in 1881
METHOD
Baked Red Mullets. In the Chesterfield manner as understood at Cambridge
METHOD
To Bake Pike
METHOD
Lampreys and Lamperns
Bass
To Bake Plaice. 1749
To Poach Salmon
Baked Rolled Salmon. 1777
METHOD
Trafalgar Baked Trout and Salmon
METHOD
Trout
Grayling
Minnow Tansies. Izaak Walton, 17th Century
METHOD
Shad
RECIPE. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Smelts. Mary Eaton, Bungay, Suffolk, 1823
How to Cook Soles and Similar Fish. 1932
Sturgeon. 1777
To Boil Sturgeon
Sauce
How to Cook Whitebait. This is the recipe of Mr. Groves, a fishmonger
Dressed Crab. 1900
METHOD
Crayfish (ASTICUS FLUVIATILIS)
HOW TO PREPARE THEM
HOW TO COOK THEM
Buttered Lobster. Ann Peckham, Leeds, 1767
METHOD
Stewed Oysters. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Plain Dutch Sauce. Francatelli, 1845
METHOD
4. THE ROAST MEAT OF OLD ENGLAND
THE TASTE OF THE FIRE
GENERAL RULES FOR ROASTING
BASTINGS AND DREDGINGS
DREDGINGS
BASTINGS
‘ROASTING’ IN THE OVEN
‘ROASTING’ IN A SELF-BASTER
POT-ROASTING
TIME TO ALLOW FOR ALL ROASTINGS
WHERE VISITORS CAN GET PERFECTLY ROASTED MEAT, POULTRY AND GAME
RECIPES
A SIRLOIN OF BEEF
MOCK HARE
METHOD
RIBS OF BEEF BONED AND ROLLED
A LEG, HAUNCH OR SADDLE OF MUTTON
SHOULDER OF MUTTON
THE BLADE BONE BROILED
A CHINE OF MUTTON ROASTED
SAUCE
ROAST LAMB
HIND QUARTER
FORE QUARTER
ROAST VEAL
BREAST OF VEAL
TO ROAST VEAL IN PIECES
MINT SAUCE WITH ROAST VEAL AND ROAST PORK
ROAST PORKER’S HEAD WITH MINT SAUCE. 1826
METHOD
PORK CHOPS WITH MINT
METHOD
ROAST PORK
LEG OF PORK
SPARE-RIB OF PORK. Mary Eaton, Bungay, Suffolk, 1823
MOCK GOOSE (or Leg of Pork roasted without the skin)
GOOSE OR DUCK STUFFING
ROAST LOIN OF PORK
How to Cook a Sucking Pig
FOR THE STUFFING
METHOD
CUT OFF ITS HEAD
Roast Chicken or Fowl. Lancashire
METHOD
Herefordshire
Roast Duck. Mrs. Roundell, Nantwich, Cheshire
Duck and Green Peas
METHOD
‘Hindle Wakes’
METHOD
To Roast a Hare. Worcester, early 18th Century
Dr. Kitchiner’s Recipe for Stuffing a Hare. 1823
METHOD
Some Practical Notes
How to Cook a Young Swan
Norwich Cygnets. Francatelli, 1846—53
METHOD
TO COOK IT
METHOD
Port Wine Sauce. Dr. Kitchiner’s recipe, 1822
METHOD
To Roast a Cygnet. WHICH MUST BE QUITE YOUNG
METHOD
Time for Hanging and Cooking Game
Grouse Stuffed with Bananas. Boodle’s Club, 1923
Ortolans
Wine Sauce for Ortolans
To Roast Woodcock in the English Fashion. 17th Century
Snipe. Mary Eaton, Bungay, Suffolk, 1823
Prune Sauce. Cre-fydd, 1863
METHOD
5. OVEN COOKERY AND STEWS. OVEN COOKERY
STEWING, BRAISING AND POACHING
Beef Olives. Worcester, 18th Century
BEEF OLIVES. A MODERN RECIPE. The Fanny Calder School of Cookery, Liverpool, 1904
METHOD
Staffordshire Beef Steaks. 1823
METHOD
Baked Liver and Onions. From a Yorkshire woman’s scrap-book, 1931
METHOD
Spiced or Hunter’s Beef. From Miss Cullen, Dundee—a Boston, Lincolnshire, dish
METHOD
How to Cook a Rather Coarse Piece of Beef. From a Yorkshire woman’s scrap-book, 1931
METHOD
Spanish Beef. A Woolrych family recipe
METHOD
Devilled Leg of Mutton. Another fine Cambridge College recipe, an excellent way of dealing with an undercooked leg of mutton
METHOD
An Excellent Lancashire Hot-Pot
Bolton Hot-Pot
METHOD
Irish Stew. Stoodleigh Rectory Stew for the Hunting Season, 1892
METHOD
A Lancashire Way with Liver and Bacon. This also comes from Bolton-le-Moors
METHOD
Welsh Venison. This is another recipe from one of the great Cambridge colleges
METHOD
To Stew Lambs’ Tails. Miss Wettin’s manuscript
METHOD
Cornish Cutlets. As served in the University of Cambridge
METHOD
‘Love in Disguise’ An 18th Century Jest
METHOD
Stuffed Breast of Veal. 17th Century
METHOD
ANOTHER WAY
ANOTHER KIND OF STUFFING
Savoury Veal. This is a Shrewsbury dish. E. C
METHOD
Veal Cutlets. 1783
METHOD
Sausages with Apples. 1823
Boiled Sausages and Baked Potatoes. 1823
Pork Fillets. Another North of Ireland Recipe. Miss C. Clarke
METHOD
To Stew Young Chickens. Worcester 18th Century
Young Chickens in a Blanket
METHOD
Chicken Galantine. From Mrs. (Dorothy) Allhusen, Hampshire
METHOD
A Delicious Stew of Pigeons
METHOD
Jugged Pigeons. Worcester 18th Century
METHOD
A Loaf of Mushrooms and Partridges. 1744
METHOD
VARIATIONS
Moor Fowl served with Red Cabbage. 1826
METHOD
A Dorsetshire Recipe for Cooking Rabbits
METHOD
‘Pillar of Rice’ Another Tendring, Suffolk, recipe
METHOD
Game in Glass Oven Dishes
Curry
Madras Chicken Curry
METHOD
Ceylon Curry
Prawn Curry
METHOD
To Boil Rice for Curry. Colonel Kenney Herbert (‘Wyvern’)
A Brown Braise
6. BOILED MEATS. Boiling Meat
Steaming
Turkey — Yorkshire Fashion
METHOD
Venison Roll
METHOD
Sheep’s Trotters
RECIPE 1830
METHOD
Haggis. From the notebook of the Hon. Mrs. Hay Mackenzie, of Cromarty
METHOD
Chicken and Rice. From a Yorkshire woman’s scrap-book, 1931
METHOD
Rabbit and Rice with Onion Sauce. From a Yorkshire woman’s scrap-book, 1931
White Braise
White or Brown Cucumber Sauce
7. SAVOURY PIES AND PUDDINGS. Ruth Pinch’s Beefsteak Pudding. Miss Acton, 1845
METHOD
Chicken Pudding. Staplehurst, Kent, 1837
METHOD
Other Kentish and East Sussex Puddings
‘Donkey’ An old Fifeshire Recipe
METHOD
Eel Pie. Richmond 1873
METHOD
Fish Roll
METHOD
Hasty Haggis. A Lancashire Dish. Margaret B. Todd
METHOD
Herb Pudding. As made in springtime in Staveley Village, near Kendal, Westmorland Mrs. S. Maud Garston, Burnside, Kendal, Westmorland
METHOD
Herb Pudding
Pease Pudding (To serve with boiled pork)
METHOD
NEW METHOD. Miss Acton, 1845
METHOD
Savoury Pudding
METHOD
Season Pudding. Old Yorkshire
Pork and Onion Dumpling. A Suffolk Recipe (Southwold)
METHOD
Partridge Pudding
RECIPE
METHOD
Plain Suet Puddings. 1845
METHOD
Suet Pudding made with Bread-Crumbs. 1845
Sussex Blanket Pudding. 1826
Savoury Variations
Sweet Variations
A Proper Yorkshire Pudding
RECIPE FOR PUDDING
METHOD
How to make Puff Pastry. Roberts, 1857
Rough Puff Pastry
METHOD
A Cheshire Pork Pie. 1747
Chitterling Turnover
Mixture to Fill
METHOD
Collier’s Pie. From Mr. Colley A. Shorter, Burslem, Stoke-on-Trent, 1931
METHOD
Small Raised Mutton Pies. Gosfield Hall, Essex
METHOD
Saucer Pies. Cumberland and Westmorland
Rook Pies. South Notts
METHOD
A Shropshire Pie
METHOD
Sussex Mock Pork Pie
METHOD
Salmon Pie. 1823
Shrimp Pie. Mary Eaton, Bungay, Suffolk, 1823
Woof or Ling Pie
RECIPE
METHOD
Woodcock Pie
METHOD
Truffles
A Royal Pie
A Fourteenth Century Pie
Good Friday Pudding. Gervase Markham, 1615
8. VEGETABLES. How to Cook Asparagus. 1845
To Prepare Haricot Beans. Lady Rowley, 1857
TO SERVE WITH OIL AND VINEGAR
TO SERVE WITH ROAST MEAT
Bubble and Squeak, or Fried Beef and Cabbage. Dr. Kitchiner’s Recipe, 1823
METHOD
The Right Way to Cook Cabbage. Florence White, 1927
Forced Cabbage. Bath 1749
Stewed Red Cabbage. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Champ. A North of Ireland dish, Miss C. Clarke
METHOD
To Fry Celery. Adam’s Luxury and Eve’s Cookery, 1744
METHOD
Chardoons. Adam’s Luxury and Eve’s Cookery, 1744
I
METHOD
II
III. WITH CHEESE
METHOD
Stewed Endive. Mary Eaton, Bungay, Suffolk, 1823
METHOD
To Stew Mushrooms
How to Cook Nettles. This is a Westmorland Recipe
METHOD
Nettle Haggis. Another Westmorland Recipe
METHOD
Stewed Parsnips. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Stewed Peas. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Potatoes Browned in the Pan. 1884
Perfect Mashed Potatoes. Florence McCormack, 1931
METHOD
New Potatoes
Potatoes Baked in their Skins
Stewed Potatoes. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Devonshire Stew. 1837 and still made in 1931
METHOD
Potatoes and Swede Turnips. 1929
Potatoes, Parsnips and Cabbage. An Irish Country dish, 1750
How to cook Salsify
Baked Parsnips
Swede Shoots
RECIPE
Swede Turnip Tops
Seakale. 1923
Spinach as a Vegetable. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Cucumber as a Vegetable
9. SALADS. Some more Salads are to be found amongst the Appetisers. Salad Dressing. Boodle’s Club, 1923
English Salad Sauce. Miss Eliza Acton 1845
METHOD
Potato Salad Dressing. Miss Acton, 1845
Sallets for Show Only. Gervase Markham, 1615
To Make a Grand Sallet. Robert May, 1588—1660
OTHER INGREDIENTS SOMETIMES USED
A Grand Sallet of Water Cresses
Salmagundy
Mrs. Martha Bradley’s Salmagundy. 1749
Mrs. Glasse’s Salmagundy. 1747
II. ANOTHER WAY
III. Salmagundy without Meat. FOR A MIDDLE DISH AT SUPPER
Herring Salad
METHOD
Potato Salad. Mrs. Roundell, 1898
10. SWEET DISHES. Short Pastry. FOR FRUIT PIES AND TARTS
METHOD
Apple Pie
FAMILY RECIPE
METHOD
Other Fruit Pies
Scalded Cream. Mrs. Toogood, Knightshayes Dairy, Tiverton, Devon, 1887
Almond Pastry. Mrs. Townley 1857
METHOD
Baked Apple Pudding
METHOD
Apples and Arrowroot. Lady Huntingfield’s Receipt, 1865
METHOD
Old Yorkshire Apple Cake. LUNCHEON OR DINNER SWEET. Mrs. H. M. Willans, Tunbridge Wells
METHOD
Westmorland Pasties
Apricot Pudding (Baked) Adam’s Luxury and Eve’s Cookery, 1744
METHOD
Friar’s Omelet. Red Lion Hotel, Fareham, Hants, 1873
METHOD
Oxford and Cambridge Pudding
Apple Betty (or Brown Betty)
Baked Rice Pudding. 1887
METHOD
Bilberry Pies. Haworth, Yorkshire, 1867
METHOD
To Make a Tart of Borage Flowers, Marigolds or Cowslips. Sixteenth Century
Buxton Pudding
METHOD
Lemon Cheese or Curd
METHOD
Lemon Cheese for Cheesecakes. MS. Book, 1904
METHOD
Rice Cheesecakes
METHOD
Egg Curry Cheesecakes
RECIPE
METHOD
Marrow Pudding
METHOD
Yorkshire Mint Pasty
TO MAKE OLD YORKSHIRE MINT PASTY INGREDIENTS
METHOD
Kent Lent or Pudding Pies
Deddington Pudden Pie
RECIPE
METHOD
A Potato Pudding-Pie. Early 18th Century
METHOD
Orange Pudding
RECIPE
METHOD
Pumpkin Pie. A Sussex Recipe. Mrs. Creasey, Coolham, near Horsham
METHOD
Raspberry Tarts. 1823
ANOTHER WAY
Barberry Tart. Gosfield Hall, Essex, February 5th, 1805
RECIPE
Red Gooseberry Pie
RECIPE
Sorrel Tart
Suet Pasty
RECIPE
METHOD
Cumberland Scrap and Currant Pasty. This recipe was given by Miss Elise Sprott, of the B.B.C
Sussex Pie. Sent by Miss Oonagh Woodlock, Liverpool
METHOD
Treacle Custard. This Southwold, Suffolk, recipe is over 100 years old Sent by Mrs. Loftus
METHOD
Yorkshire Treacle Tart. This recipe was sent by Miss Milner Barry, Parkstone, Dorset
METHOD
Lemon Mincemeat. Frome, Somersetshire, 1852
METHOD
Mincemeat. Mrs. Brewitt, The Priory, Melton Mowbray
Apples Stuffed with Mincemeat
METHOD
Baked Pears or Apples or Prunes. Eighteenth Century
Stewed Pears
Mrs. Maude S. Seldon, Braunton
METHOD
Strawberries in Wine. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Strawberry Short Cake. A LUNCHEON SWEET. Mrs. (Dorothy) Allhusen, a Hampshire recipe
METHOD
Poor Knights of Windsor. Berkshire
METHOD
Pancakes. Somersetshire, 1852
METHOD
Mrs. Briscoe’s Quire Pancakes. An 18th Century Recipe sent by Lady Gomme
METHOD
Barford Pudding
METHOD
King George I’s Christmas Pudding
METHOD
Mrs. D. C. Lysaght’s Christmas Plum Pudding (WITHOUT FLOUR) Chepstow, Monmouth, 1931
METHOD
Lord Barrington’s Plum Pudding. 1860
METHOD
Sir Robert Walpole’s Dumplings. 1773
METHOD
Berkeley Pudding
METHOD
Plum Pudding without Eggs. Mrs. Martin, Frome, Somersetshire, 1852
METHOD
Sir Charles Rowley’s Plum Pudding. 1857
METHOD
Sunday Pudding. Mrs. Arthur Hillyard, Stoodleigh Rectory, Tiverton, 1890
METHOD
Sunday Pudding. Frome, Somersetshire, 1852
METHOD
Vegetable Plum Pudding. From Miss Mary Smithson
METHOD
Ginger Pudding. Burnham-on-Crouch, Essex
METHOD
To make a Gooseberry Boiled Pudding. Little Gaddesden, Hertfordshire. A receipt of 1750
Fruit in Batter
Hunter’s Pudding
METHOD
American Sauce. To be served with batter cup puddings
METHOD
Wine Sauce for Sweet Puddings. Miss Acton, 1845
Port Wine Sauce
Northamptonshire Pudding. From the Receipt Book of Lady Maria Elizabeth Finch. 1786
METHOD
Speech House Pudding. Forest of Dean
METHOD
Sussex Pond Pudding
RECIPE
Caramel Cream. Trinity College, Cambridge
METHOD
Crystal Palace Pudding. 1851
METHOD
The Dean’s Cream
METHOD
Cream Darioles
METHOD
Grassy Corner Pudding
METHOD
A Hedgehog Tipsy Cake. 18th Century Gladys Langley, Acton, 1931
METHOD
Rice Cream
METHOD
Rich Lemon Sponge. Mrs. Marshall
METHOD
A Cheaper Lemon Sponge. Tendring Hall, Suffolk
METHOD
Lord John Russell’s Pudding
METHOD
Stone Cream
METHOD
A Birthday Feast
Whip Sillabubs. An Essex recipe
METHOD
Solid Sillabubs. 18th Century
Lemon Whips. A very old recipe
METHOD
Strawberry and Raspberry Fool. Mary Eaton, Bungay, Suffolk, 1823
METHOD
Gooseberry Fool
Orange Jelly. Lady Beeton
METHOD
Port Wine Jelly (1)
METHOD
Port Wine Jelly (2) Frome, Somersetshire, 1878
METHOD
Almond Puffs. 1769
METHOD
Chocolate Puffs. 1769
METHOD
Macaroons. 1769
METHOD
Apple Fritters. Mrs. Roundell
METHOD
11. SAVOURIES AND CHEESE. Scotch Woodcock
RECIPE
METHOD
Mock Caviare. Dr. Hunter, York, 1806
Mushrooms with Anchovy Cream. This also is a Cambridge College recipe of 1881
METHOD
Marrow Toast. 1846
METHOD
A Tart of Artichoke Bottoms. A receipt of the Days of Queen Anne
A Tart of Claret Wine. Another recipe from the Days of Queen Anne
A Delicious Savoury. 18th Century
To Make a Nice Whet Before Dinner
A Fish Savoury (1)
METHOD
ANOTHER WAY OF SERVING
A Fish Savoury (2) From a Yorkshire woman’s scrap-book, 1931
METHOD
Cod’s Roe
Magdalen College Butter. Miss Eleanor Jenkinson, Ocklye, Sussex
METHOD
Anchovy Paste. From Mrs. Brewitt, Anne of Cleves House, Melton Mowbray
METHOD
Potted Shrimps. From a Cookery Book belonging to Miss Hope, dated 1797
METHOD
A CHEAPER RECIPE, 1830. METHOD
Bloater Paste
METHOD
Devilled Biscuits, Dry. From Cre-fydd’s Family Fare, 1865
Devilled Biscuits, Buttered
Bath Olivers
Water Biscuits. Given by Lady Congreve, Crofton House, Titchfield to Mrs. (Dorothy) Allhusen
METHOD
Dessert Biscuits
METHOD
Devilled Almonds. Richard Dolby’s way, 1830
METHOD
Salted Almonds (Baked) 1900
METHOD
Devilled Sardines. Frome, Somersetshire, 1890
METHOD
Sandwiches. MINT AND SULTANA. This comes from Ventnor, Isle of Wight, 1931
Dandelion Leaves and Worcester Sauce. Mrs. Reginald Hindley, Cheshire, 1929
Emergency Rolls
METHOD
Celery and Cheese Rolls
Asparagus Rolls
Marrow Bones. 1846
METHOD
Onions and Cheese (1)
METHOD
Onions and Cheese (2)
Cheese Toast
METHOD
Cheese Rice
METHOD
Mrs. Forbes’ Cream Cheese
Whole Milk Cheese
Potted Cheese. Richard Dolby, Cook at the Thatched House Tavern, St. James’s Street, London, S.W.1., England
METHOD
12. WINES, etc ‘Irish Wine’ Maurice Healy, K.C
Cider
Nettle Beer. Leicestershire, 1927
METHOD
To Make Mead. Mrs. Calverley
METHOD
‘The Gossip’s Bowl’ Lamb’s Wool
METHOD
General Forbes’ Ginger Beer. Tendring Hall, Suffolk, 1857
METHOD
IV. COUNTRY AND SCHOOLROOM TEAS
Rich Plum Cake. MS. 1904
METHOD
Wedding Cake. MS. 1904
RECIPE
Almond Icing
METHOD
Royal Icing
METHOD
Old English Plum Cake. From South Notts
METHOD
An Interesting Fruit Cake. Miss Rawlins, Burford, 1906
METHOD
Ripon Plum Cake or Christmas Cake. Mr. Herbert M. Bower’s recipe
METHOD
Cake made for Peggy Lovet’s Christening, May 15th, 1744
METHOD
Yule Cake, Whitby
METHOD
Maude’s Sultana Cake. MS. 1912
METHOD
Great-Grandmother’s Pound Cake. Mrs. Wickens, Burford, 1928
METHOD
Common Pound Cake
METHOD
Madeira Cake. MS. 1904
METHOD
Preserved Ginger Cake. MS. 1904
A Plainer Madeira Cake. Kensington, 1921
METHOD
A Children’s Birthday Cake
Cherry Cake. MS. 1904
METHOD
Chocolate Cake. MS. 1904
METHOD
Marmalade Cake. Mrs. Wickens, Burford, 1928
METHOD
Jam Roll. MS. 1904
METHOD
Lunch Cake. Bolham, Tiverton, 1887
METHOD
A Very Good Luncheon Cake. Burford, 1898
METHOD
Beer Cake
RECIPE
METHOD
Rich Seed Cake. Mrs. Martin, Frome, 1852
METHOD
Plain Seed Cake. MS. 1904
METHOD
Nell’s Rice Cake
METHOD
Portland Cake
METHOD
Dough Cake. Mrs. Wickens, Burford, 1928
METHOD
Welsh Bun. Mrs. Perowne, from Lampeter, S. Wales
METHOD
Bath Buns, 1904
METHOD
Bath Buns. Early 18th Century
METHOD
Belvoir Castle Buns. 1869
METHOD
Revel Buns (See alsopp. 324 and 325)
METHOD
Easter Cakes, 1904. These somewhat resemble Shrewsbury Cakes
METHOD
To Make Shrewsbury Cakes. From a family receipt book kept from 1630 to 1750
SHREWSBURY BISCUITS
METHOD
Hard Cakes
METHOD
Fat Rascals. Yorkshire
METHOD
Fried Cakes. Mrs. Brewitt, 1927
METHOD
Brandy Snaps
METHOD
Eliza Acton’s Gingerbread Biscuits
METHOD
Ripon Parkins for November the Fifth
METHOD
Ripon Ginger Cake (For all Seasons) Mr. Herbert M. Bower’s recipe
METHOD
Gingerbread Cake. Mrs. Macpherson-Grant
METHOD
Eliza Acton’s Gingerbread, 1845
METHOD
Lancashire Parkin. This has been very kindly sent by Mrs. Stocks, of Durham
METHOD
Yorkshire Parkin
METHOD
Another Gingerbread or Parkin (A really nice old family recipe) Mrs. Millington, Preston
METHOD
Another Gingerbread or Parkin (MADE WITH WHOLE WHEATMEAL) Mrs. Millington, Preston
METHOD
Mother’s Parkin (from Sheffield) Mrs. Millington, Preston
METHOD
Sponge Parkin or Gingerbread. Mrs. Millington, Preston
METHOD
Parkin
METHOD
Loaf Gingerbread
METHOD
Home-made Jams and Jellies
Strawberries
METHOD
To Clarify Loaf Sugar
Queen Henrietta Maria’s Marmalade of Cherries. 17th Century
METHOD
Orange Marmalade. Mrs. Calvert, Ockley Court, Surrey, 1827
METHOD
Marmalade
Quince ‘Marmalet’ This is the Worcester cook’s recipe, early 18th century
METHOD
Green Tomato Marmalade. Melton Mowbray, 1927
METHOD
Apple Butter. A Somersetshire Recipe
METHOD
Barberries
Preserved Barberries. 1826
METHOD
Barberry Jam or Jelly. METHOD
Jelly. METHOD
Crab Apple Jelly. Mrs. Brewitt, 1927
METHOD
Hawthorn Jelly
METHOD
Green Fig Jam
METHOD
Pickled Green Figs
METHOD
To Preserve Peaches in Brandy. Mrs. Ann Blencowe
METHOD
Preserved Rhubarb. 1875
METHOD
Sugar Boiling Degrees
Papers, Boxes and Packing
To Candy Cowslips or any Flowers in Bunches. Mrs. Eales, Confectioner to King William III and Queen Anne
To Sugar all Sorts of Small Fruits. Another of Mrs. Eales’ receipts
Honeycomb Cakes of Cowslips. Another of Mrs. Eales’ receipts
Caramel Oranges
Ann Blencowe’s Receipt
METHOD
Toffee Apples
Caraway Seeds and Other Comfits. Charles Elmé Francatelli, 1862
UTENSILS REQUIRED
Almond Comfits
METHOD
TO COLOUR COMFITS
TO FLAVOUR COMFITS
Caraway Comfits
Bull’s Eyes. Garrett’s Encyclopædia of Practical Cookery, 1890
METHOD
Barley Sugar. This is Francatelli’s recipe, 1862
METHOD
Toffee. Mrs. Brewitt, 1927. I
METHOD
II
METHOD
Burnt Almonds. 1826
‘Pontack’s’
V. LOCAL AND NATIONAL SPECIALITIES. CHESHIRE. Flummery. 1615-1895
RECIPES. Oatmeal Flummery. 1823
Rice Flummery. 1826
CORNWALL. A Cornish Fairing
The Cornish Pasty and the Hoggan
Are They Phœnician Delicacies?
RECIPE. Cornish Pasty. St. Ives, 1922
METHOD
CUMBERLAND. Burnet Wine. A Cumberland Recipe
METHOD
Clipping-time Pudding. Mrs. Wivell of the Keswick Hotel and Armathwaite Hall
SHEEP SHEARING
A Fine Rice Pudding. Mrs. Martha Bradley, Bath, 1745
Rum Butter
METHOD
Old Cumberland Custom
DERBYSHIRE. Bakewell Tarts. An early nineteenth century recipe still used in Derbyshire
METHOD
NORTH DEVON. Barnstaple Fair Gingerbread
RECIPE
METHOD
Revel Buns
METHOD
DEVONSHIRE. Devonshire Junket. Miss M. M. Mallock, Wincanton, Somersetshire
METHOD
TO SUM UP
DEVONSHIRE, SOMERSET AND WALES. Laver
AS AN ADJUNCT TO ROAST MUTTON
AS A BREAKFAST DISH
AS A SALAD
GLOUCESTERSHIRE. Gloucester’s Royal Pie
Gingerbread Husbands
KENT. Flead Cakes. A Kent Delicacy
METHOD
SECRETS OF SUCCESS
KENT, HAMPSHIRE, WILTSHIRE. Wafers
Romary’s Tunbridge Wells Wafers
LANCASHIRE. An Eighteenth Century Bride Cake. Manchester, 1769
Recipe for the Bride Cake. This was given by the Misses Hope, Henfryn, Reading
METHOD
TO MAKE ALMOND ICING FOR BRIDE CAKE
METHOD
TO MAKE SUGAR ICING FOR BRIDE CAKE
METHOD
EDITORIAL NOTE
LANCASHIRE. Bury Simnel Cake
METHOD
Eccles Cakes. Lancashire
RECIPE. Lancashire, 1904
METHOD
Fig or Fag Pie
RECIPES. Fig or Fag Pie
METHOD
Mrs. Hart’s Fig Pudding. Worcester
METHOD
LEICESTERSHIRE. Curd Cheesecakes. Mrs. Brewitt, Melton Mowbray
METHOD
Elderberry Syrup. LITTLE DALBY. Mrs. Brewitt, Melton Mowbray
Elder Flower Wine. or English Frontignac. Bottesford, Leicestershire
METHOD
The Story of Stilton Cheese. Leicester, March 15th, 1931
LINCOLNSHIRE. Grantham Gingerbread
METHOD
MIDDLESEX. Johnny Cake and. Mr. London Bun
METHOD
MONMOUTHSHIRE. Frumenty
METHOD
NOTTINGHAMSHIRE. Cowslip Vinegar. South Notts
METHOD
Aunt Lucy’s Home-made Wines. Harby, Nottinghamshire
I. GINGER WINE
II. COLTSFOOT WINE
METHOD
III. ORANGE WINE
METHOD
IV. BLACKBERRY WINE
METHOD
V SLOE WINE
METHOD
VI. DAMSON WINE
METHOD
OXFORDSHIRE. Banbury Cakes. Gervase Markham, Cottam, Nottinghamshire c. 1568-1636
OLD RECIPE. 1615
METHOD
A MODERN RECIPE. 1929
METHOD
Dandelion Wine. Given by Mrs. Wickens of Burford
METHOD
Ginger Wine Without Boiling. Mrs. Wickens, Burford
METHOD
SHROPSHIRE. Shropshire Fidget or Fitchett Pie
Mrs. Dale’s Fidget Pie
METHOD
Mrs. Tudor’s Mother’s Recipe
METHOD
SOMERSETSHIRE. The Pie Man, Bath
Sally Lunn’s Tea or Breakfast Cakes. Bath 18th Century
Gingerbread Valentines
The First English Folk Cookery Exhibition. January 16th, 1931
Frumety or Fermety
Sedgemoor Easter Cake
METHOD
STAFFORDSHIRE. Staffordshire Yeomanry Pudding
METHOD
SUFFOLK. Fermenty or Fromity
Sugar Beer for Harvest. Another Suffolk recipe from Mrs. E. L. Osmonde, Ealing
Mrs. Goodman’s Recipe
METHOD
Fourses Cake
Elderberry Wine. Another of Mrs. Goodman’s recipes
METHOD
Mead. Recipe of Harriet Goodman, 1834–1918. Hepworth
God’s Kitchel. Suffolk
SURREY. Flead Cake
METHOD
Camp Treacle Pudding
METHOD
SUFFOLK. Suffolk Dumplins. 1822. This recipe is given by Mrs. Mary Eaton, of Bungay
METHOD
NORFOLK. Norfolk Dumplins. 1822
METHOD
SUSSEX. Hard Dumplins. 1822
METHOD
Suet Dumplins. 1822
METHOD
KENT. Kentish Sausage-meat. Miss Acton, 1845
METHOD
SUSSEX. Ifield Vicarage Hog’s Pudding. An old Sussex dish
METHOD
Grape Wine. Mrs. Wickensy Burford, Oxfordshire, 1928
METHOD
WARWICKSHIRE. Coventry Godcakes
A Survival of Medieval Days
WESTMORLAND. Whey Wig. Westmorland, 1814
WILTSHIRE. Devizes Pie. 1836
RECIPE
WORCESTERSHIRE. Beastings Puddings. A Worcestershire Recipe
YORKSHIRE. White Currant Wine. Ann Peckham, of Leeds, 1767
METHOD
White Currant and Ginger Cordial
METHOD
Gale Beer
Fulford Biscuits. York
West Riding Oatcake or ‘Riddle’ Bread
Gooseberry Wine. Ann Peckham, of Leeds, 1767
METHOD
Mulberry Wine. Ann Peckham, Leeds, 1767
METHOD
Raisin Wine
METHOD
Wilfra Tarts
YORKSHIRE, STAFFORDSHIRE, LINCOLNSHIRE, SUFFOLK, LEICESTERSHIRE, DERBYSHIRE, WILTSHIRE, HAMPSHIRE. Frumenty
To Prepare the Husked or Pearled. Wheat for Frumenty
Mr. Herbert Bower’s Recipe
METHOD
Lincolnshire Frumenty. Sent by Miss E. Cullen, of Dundee
Suffolk Frumenty
Staffordshire Frumenty. Sent by Mr. J. Wedgewood Myatt, September, 1882. 1. To prepare the unhusked wheat
2. To prepare Cree’d or Frumenty Wheat for the Table
Leicestershire and Derbyshire
Thomas Hardy’s Frumenty
Snowdon Pudding. 1845
METHOD
ISLE OF MAN. Old Manx Dish
Sollaghan
Good Friday Fritters (Limpets)
Dumb Cake
N. IRELAND. Potato and Apple Cake (Another North of Ireland Recipe) Miss C. Clarke
METHOD
To Make Irish Butter. From Miss Wettin’s Manuscript, 18th Century
METHOD
MIDLOTHIAN. Syrup of Clove July Flowers. Miss M. E. Cullen, Dundee
METHOD
A Basin of Buttermilk Curds
Christmas Apple Pie. 1770
VI. SOME SIMPLE ENGLISH DINNERS FOR. EVERY MONTH IN THE YEAR
JANUARY
FEBRUARY
MARCH
APRIL
MAY
JUNE
JULY
AUGUST
SEPTEMBER
OCTOBER
NOVEMBER
DECEMBER
VII. AUTHORITIES ON ENGLISH FOOD AND COOKERY. 1. MANUSCRIPT AND PRINTED AUTHORITIES
FIRST HALF OF 18TH CENTURY
MIDDLE OF 18TH CENTURY
LAST PERIOD OF 18TH CENTURY
FIRST PERIOD OF 19TH CENTURY
SECOND PERIOD OF 19TH CENTURY
LAST PERIOD OF THE 19TH CENTURY
THE TWENTIETH CENTURY
2. HERBS AND HERBALS
3. DOMESTIC PRESERVATION OF FRUIT AND VEGETABLES
4. FOOD VALUES
5. VITAMINS
6. WOMEN’S PLACE IN ECONOMIC HISTORY
INDEX
