The female instructor; or, Young woman's friend & companion: being a guide to all the accomplishments which adorn the female character, either as a useful member of society, a pleasing companion, or, a respectable mother of a family ... To which are added, a select system of cookery, the art of preserving and pickling, brewing, making wines, family recipes, the management of poultry, dyeing, &c., and directions to servants of every description.

Date:
[1821]
Catalogue details

Licence: Public Domain Mark

Credit: The female instructor; or, Young woman's friend & companion: being a guide to all the accomplishments which adorn the female character, either as a useful member of society, a pleasing companion, or, a respectable mother of a family ... To which are added, a select system of cookery, the art of preserving and pickling, brewing, making wines, family recipes, the management of poultry, dyeing, &c., and directions to servants of every description. Source: Wellcome Collection.

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    A White Pot. Take two quarts of milk, and beat up eight eggs, and half the whites, with a little rose-water, a nutmeg, and a quarter of a pound of sugar. Cut a pee loaf into very thin slices, and pour the milk and eggs over them. Put a little piece of butter on the top, send it to the oven, bake it for half an hour, and it will be fit for use. | White Caudle. ! Take two quarts of water, and mix it with four spoonfuls of oatmeal, a blade or two of mace, and a piece of lemon-peel. Let it boil, and keep stirring it often. Let it boil a quarter of an hour, and be careful ‘not to let it boil over; then strain it through a coarse sieve. When you use it, sweeten it to your taste, grate in a little nutmeg, and what wine you think proper; and if it is not for a sick person, squeeze in the juice of a lemon. White Wine Whey. Put in a large bason half a pint of skimmed milk and half a pat of wine. When it has stood a few minutes, pour in a pint of oiling water. Let it stand a little, and the curd will gather in a lump, and settle at the bottom.. Then pour your whey into a china bow], and put in a lump of sugar, a sprig of balm, or a slice of lemon. . Water Gruel. : - Put a large spoonful of oatmeal into a pint of water, and stir it © well together, and let it boil three or four times, stirring it often ; but be careful it does not boil over. ‘Then strain it through a sieve, salt it to your palate, and put in a good piece of butter. Stir it about with a spoon till the butter is all melted, and it will — be fine.and smooth. _ ‘ OF Sgt Barley Gruel. isd Put a quarter of a pound of pearl-barley, and a stick of cinna- mon, into two quarts of water, and let it boil till it is reduced to one quart. ‘Then strain it through a sieve, add a pint of red wine, and sweeten it to your taste. Barley Water. | . _ To two quarts of water put.a quarter of a pound of pearl-bar- ley.' When it boils, strain it very clean, boil half away, and then ‘strain it off. Add two spoonfuls of white wine, and sweeten it to your palate. . al | Rice Milk. . Boil half a pound. of rice in a quart of water, with a little cinna- ‘mon... Let,it boil till the water is wasted, but take care it does not burn. Then add three pints of milk, with the yolk of an egg beat fine, and keep stirring it while you put them in. When it boils, pour it out, and sweeten it to your taste. Ce fies