Culinary jottings for Madras : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, & continental principles, with twenty-five menus for little dinners worked out in detail / by "Wyvern".
- Arthur Robert Kenney-Herbert
- Date:
- 1878
Licence: Public Domain Mark
Credit: Culinary jottings for Madras : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, & continental principles, with twenty-five menus for little dinners worked out in detail / by "Wyvern". Source: Wellcome Collection.
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![IS CUL]JVJ1I?Y JOYZTJSTG-S FOI? weekly inspections of all your cooking utensils, wlucli should be spread out on a mat in the verandah for that purpose. Give out washing soda, for you cannot keep things clean without it; and be very particular about the cloths that are used by the cook. There is a horrible taste which sometimes clings to soups, sauces, etc., which a friend of mine specifies as “dirty cloth taste.” This is eloquent of neglect, and dirty habits in the kitchen. Sieves will do for many things, but there are some -compositions which must be strained through cloths, we cannot therefore be too attentive with reference to that part of our kitchen equip- ment.](https://iiif.wellcomecollection.org/image/b28119617_0030.jp2/full/800%2C/0/default.jpg)
