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A practical domestic cookery manual presents hundreds of recipes and step-by-step instructions centered on economy and household efficiency. It combines detailed preparations for fish, meats, poultry, pies, soups, sauces, pickles, stews, salads, pastries, puddings, sweets, fruits, ices, cakes, bread and yeast, plus guidance on dairy, home brewing, care of the sick and frugal cooking for the poor. Prefatory chapters advise on household accounts, purchasing, storing, and supervising servants; many recipes include minute techniques intended for private families rather than professional kitchens.
Set a stewpan of water on the fire; when boiling, slip an egg, previously broken into a cup, into the water; when the white looks done enough, slide an egg slice under the egg, and lay it on toast and butter, or spinach. As soon as enough are done, serve hot.
The servants of each country are generally acquainted with the best mode of managing the butter and cheese of that country; but the following hints may not be unacceptable to give information to the Mistress.