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PHILLIPS & COMPY.,

TEA MERCHANTS,

Invariably sell

THE BEST AND CHEAPEST

TEAS AND COFFEES IN ENGLAND.

GOOD STRONG USEFUL CONGOU,

PURE COFFEES,

Pure Preserving and other Sugars at Market Prices.

ALL GOODS SENT CARRIAGE FREE WITHIN EIGHT MILES OF LONDON.

PHILLIPS AND COMPANY,

TEA MERCHANTS,

KING WILLIAM STREET, CITY, LONDON, E.C.

The Best Food for Children, Invalids, and Others.

ROBINSON'S PATENT BARLEY,

For making superior Barley Water in Fifteen Minutes, has not only obtained the Patronage of Her Majesty and the Royal Family, but has become of general use to every class of the community, and is acknowledged to stand unrivalled as an eminently pure, nutritious, and light Food for Infants and Invalids; much approved for making a delicious Custard Pudding, and excellent for thickening Broths or Soups.

ROBINSON'S PATENT GROATS,

For more than thirty years have been held in constant and increasing public estimation, as the purest farina of the Oat, and as the best and most valuable preparation for making a pure and delicate GRUEL, which forms a light and nutritious support for the aged, is a popular recipe for colds and influenza, is of general use in the sick chamber, and alternately with the Patent Barley is an excellent Food for Infants and Children. Prepared only by the Patentees,

ROBINSON, BELLVILLE, AND CO., PURVEYORS TO THE QUEEN, 64, RED LION STREET, HOLBORN, LONDON.

EPPS'S COCOA,

IS DISTINGUISHED FOR ITS

DELICIOUS AROMA, GRATEFUL SMOOTHNESS, AND INVIGORATING POWER;

And to these qualities it is indebted for the adoption it now obtains as a

BREAKFAST BEVERAGE,

DIRECTIONS FOR USE.

Sold by Grocers in every part of London, and by Grocers, Confectioners, and Druggists in the Country.

A PLAIN

COOKERY BOOK

FOR THE

WORKING CLASSES.

CHARLES ELM? FRANCATELLI,

NEW EDITION.

LONDON: ROUTLEDGE, WARNE, AND ROUTLEDGE, FARRINGDON STREET.

Reprinted from the edition of 1852

Re-issued 1977 by SCOLAR PRESS 39 Great Russell Street, London WC1

Reprinted 1978

ISBN 0 85967 390 1

Printed in England by Shenval Press, London and Harlow

INTRODUCTION.

My object in writing this little book is to show you how you may prepare and cook your daily food, so as to obtain from it the greatest amount of nourishment at the least possible expense; and thus, by skill and economy, add, at the same time, to your comfort and to your comparatively slender means. The Recipes which it contains will afford sufficient variety, from the simple every-day fare to more tasty dishes for the birthday, Christmas-day, or other festive occasions.

Here is a list of the cost prices at which the above-named articles, as well as a few others equally necessary, may be obtained of all ironmongers:--

To those of my readers who, from sickness or other hindrance, have not money in store, I would say, strive to lay by a little of your weekly wages to purchase these things, that your families may be well fed, and your homes made comfortable.

And now a few words on baking your own bread. I assure you if you would adopt this excellent practice, you would not only effect a great saving in your expenditure, but you would also insure a more substantial and wholesome kind of food; it would be free from potato, rice, bean or pea flour, and alum, all of which substances are objectionable in the composition of bread. The only utensil required for bread-making would be a tub, or trough, capable of working a bushel or two of flour. This tub would be useful in brewing, for which you will find in this book plain and easy directions.

I have pointed out the necessity of procuring these articles for cooking purposes, and with the injunction to use great care in keeping them thoroughly clean, I will at once proceed to show you their value in a course of practical and economical cookery, the soundness and plainness of which I sincerely hope you will all be enabled to test in your own homes.

COOKERY BOOK.

No. 1. BOILED BEEF.

No. 2. HOW TO BOIL BEEF.

Put the beef into your three or four gallon pot, three parts filled with cold water, and set it on the fire to boil; remove all the scum that rises to the surface, and then let it boil gently on the hob; when the meat has boiled an hour and is about half done, add the parsnips in a net, and at the end of another half hour put in the cabbages, also in a net. A piece of beef weighing five or six pounds will require about two hours' gentle boiling to cook it thoroughly. The dumplings may, of course, be boiled with the beef, etc. I may here observe that the dumplings and vegetables, with a small quantity of the meat, would be all-sufficient for the children's meal.

No. 3. ECONOMICAL POT LIQUOR SOUP.

A thrifty housewife will not require that I should tell her to save the liquor in which the beef has been boiled; I will therefore take it for granted that the next day she carefully removes the grease, which will have become set firm on the top of the broth, into her fat pot; this must be kept to make a pie-crust, or to fry potatoes, or any remains of vegetables, onions, or fish. The liquor must be tasted, and if it is found to be too salt, some water must be added to lessen its saltness, and render it palatable. The pot containing the liquor must then be placed on the fire to boil, and when the scum rises to the surface it should be removed with a spoon. While the broth is boiling, put as many piled-up table-spoonfuls of oatmeal as you have pints of liquor into a basin; mix this with cold water into a smooth liquid batter, and then stir it into the boiling soup; season with some pepper and a good pinch of allspice, and continue stirring the soup with a stick or spoon on the fire for about twenty minutes; you will then be able to serve out a plentiful and nourishing meal to a large family at a cost of not more than the price of the oatmeal.

Peel and chop four onions, and put them into a gallon saucepan, with two ounces of dripping fat, or butter, or a bit of fat bacon; add rather better than three quarts of water, and set the whole to boil on the fire for ten minutes; then throw in four pounds of peeled and sliced-up potatoes, pepper and salt, and with a wooden spoon stir the soup on the fire for about twenty-five minutes, by which time the potatoes will be done to a pulp, and the soup ready for dinner or breakfast.

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