The Compleat Housewife: Or, Accomplish'd Gentlewoman's Companion:: Being a Collection of Upwards of Six Hundred of the Most Approved Receipts in Cookery, Pastry, Confectionary, Preserving, Pickles, Cakes, Creams, Jellies, Made Wines, Cordials. With Copper Plates Curiously Engraven for the Regular Disposition Or Placing the Various Dishes and Courses. And Also Bills of Fare for Every Month in the Year. To which is Added, A Collection of Above Three Hundred Family Receipts of Medicines; Viz. Drinks, Syrups, Salves, Ointments, and Various Other Things of Sovereign and Approved Efficacy in Most Distempers, Pains, Aches, Wounds, Sores, &c. Never Before Made Publick; Fit Either for Private Families, Or Such Publick-spirited Gentlewomen as Would be Beneficent to Their Poor Neighbours

J. and J. Pemberton, at the Golden Buck, against St. Dunstan's Church in Fleetstreet, 1739 - 354 pages
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Page 338 - ... in (with his head above water) longer than half a minute, if the water be very cold; after this he must go in three times a week for a fortnight longer.
Page 4 - ... then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take off the pot, and put in three pounds of sugar, a little salt, a quart of sack, and a quart of claret, the juice of two or three lemons...
Page 135 - To make a Florentine of Veal : — -Take the kidney of a loin of veal, fat and all, and mince it very fine ; then chop a few herbs, and put to it, and add a few currants ; season it with cloves, mace, nutmeg, and a little salt ; and put in some yolks of eggs, and a handful of grated bread, a pippin or two chopt, some candied lemon-peel minced small, some sack, sugar, and orange-flower-water. Put a sheet of puff-paste at the bottom of your dish ; put this in, and cover...
Page 161 - Take the whites of five eggs, and the yolk of one, and beat them up with a spoonful of fine flour, and two spoonfuls of orangeflower water. Then take the cream off the fire, mix in the eggs by degrees, and set it over the fire again to thicken. Sweeten it to your taste...
Page 11 - ... put it away, and put in your Eels, and let them boil till they are tender ; then take them out of the liquor, and boil the liquor longer ; then take it off, and when it is cold, put it to your Eels, but do not take off the little cloths till you ufe them. ..'•.'.. ' ' «'•-'• •;.-•• To pot Lobfters.
Page 100 - Sevil oranges, and grate off the rind, as far as they are yellow ; then put your oranges in fair water, and let them boil till they are tender ; shift the water three or four times to take out the...
Page 151 - Take two pounds of fine flour, a pint of ale-yeast, put a little sack in the yeast and three eggs beaten, knead all these together with a little warm milk, a little nutmeg, and a little salt...
Page 148 - ... together, and beat them up an hour ; butter your little pans, and just as they are going into the oven, fill them half full, and scarce some fine sugar over them ; little more than a quarter of an hour will bake them. You may put a handful of currants into some of them ; take them out of the pans as soon as they are drawn, keep them dry, they will keep good three months. To make...
Page 173 - ... sugar; beat and sift the sugar and put it to your cream ; grate off the yellow rind of your three lemons, and put that in; squeeze the juice of the three lemons into your wine, and put that to your cream ; then beat all together with a whisk just half an hour, then take it up all together with a spoon and fill your glasses; it will keep good nine or ten days, and is best three or four days old...
Page 338 - ... in half a pint of cow's milk warm. " After thefe four dofes are taken, the patient muft " go into the cold bath, or a cold fpring, or river, " every morning fafting, for...

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