Classic Cook Books: Eighteenth Century

Classic Cook Books: Eighteenth Century

by Amelia Simmons
     
 
THE ART OF DRESSING VIANDS, FISH, POULTRY and VEGETABLES, AND THE BEST MODES OF MAKING PASTES, PUFFS, PIES, TARTS, PUDDINGS, CUSTARDS AND PRESERVES, AND ALL KINDS OF CAKES, FROM THE IMPERIAL PLUMB TO PLAIN CAKE. ADAPTED TO THIS OUNTRY, AND ALL GRADES OF LIFE. "As this treatise is calculated for the improvement of the rising generation of _Females_ in America, the Lady

Overview

THE ART OF DRESSING VIANDS, FISH, POULTRY and VEGETABLES, AND THE BEST MODES OF MAKING PASTES, PUFFS, PIES, TARTS, PUDDINGS, CUSTARDS AND PRESERVES, AND ALL KINDS OF CAKES, FROM THE IMPERIAL PLUMB TO PLAIN CAKE. ADAPTED TO THIS OUNTRY, AND ALL GRADES OF LIFE. "As this treatise is calculated for the improvement of the rising generation of _Females_ in America, the Lady of fashion and fortune will not be displeased, if many hints are suggested for the more general and universal knowledge of those females in this country, who by the loss of their parents, or other unfortunate circumstances, are reduced to the necessity of going into families in the line of domestics, or taking refuge with their friends or relations, and doing those things which are really essential to the perfecting them as good wives..."

Product Details

ISBN-13:
2940000745533
Publisher:
B&R Samizdat Express
Publication date:
09/01/2009
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
120 KB

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