Domestic economy, and cookery, for rich and poor, by a lady

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Page 5 - When goods increase, they are increased that eat them: and what good is there to the owners thereof, saving the beholding of them with their eyes?
Page 101 - Who hath woe ? who hath sorrow ? who hath contentions? who hath babbling? who hath wounds without cause ? who hath redness of eyes ? They that tarry long at the wine ; they that go to seek mixed wine.
Page 23 - Have therefore ever more care that thou be beloved of thy wife, rather than thyself besotted on her ; and thou shalt judge of her love by these two observations: first, if thou perceive she have a care of thy estate, and exercise herself therein ; the other, if she study to please thee, and be sweet unto thee in conversation, without thy instruction; for love needs no teaching nor precept.
Page 549 - Prepared calves-feet, apples, currants, raisins, and sugar, of each a pound ; beef suet, two pounds; with a rasped nutmeg, a quarter of an ounce of cloves, a quarter of an ounce of cinnamon, lemon zest, and a little salt.
Page 101 - Be not among winebibbers, among riotous eaters of flesh ; for the drunkard and glutton shall come to poverty, and drowsiness shall clothe a man with rags.
Page 128 - They have a proverb here that fruit is gold in the morning, silver at noon, and lead at night.
Page 483 - Beat half a pound of butter to a cream ; add half a pound of...
Page 434 - A GOOSE. Truss the goose as for boiling, cover it with bacon, and tie it up; cover the saucepan with bacon; put in a sprinkle of sweet herbs, a carrot cut in dice, and two bay leaves; lay in the goose and giblets; cover with bacon; moisten with as much stock as will cover the goose ; let it boil ; cover with buttered paper and a close cover, and set it on a hot...
Page 297 - Wash the whole in a quantity of water; drain them; put a quarter of a pound of butter into a stewpan, and...
Page 373 - Cut up two carrots, three onions, six shalots, a single clove of garlic, and put them into a stewpan with a piece of butter, a bunch of parsley, and a bundle of sweet herbs ; fry the whole for a few minutes ; then add, very gradually, two bottles of any light wine or of cider.

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