Copy 1, Volume 1

The British housewife: or the cook, housekeeper's, and gardiner's companion. Calculated for the service both of London and the country : and directing what is necessary to be done in the providing for, conducting, and managing a family throughout the year ... Together with the nature of all kinds of foods, and the method of suiting them to different constitutions; a bill of fare for each month, the art of marketing and chusing fresh provisions of all kinds... With the conduct of a family in respect of health; the disorders to which they are every month liable, and the most approved remedies for each and a variety of other valuable particulars, necessary to be known in all families ... / by Mrs. Martha Bradley.

  • Bradley, Martha
Date:
[1770?]
Catalogue details

Licence: Public Domain Mark

Credit: The British housewife: or the cook, housekeeper's, and gardiner's companion. Calculated for the service both of London and the country : and directing what is necessary to be done in the providing for, conducting, and managing a family throughout the year ... Together with the nature of all kinds of foods, and the method of suiting them to different constitutions; a bill of fare for each month, the art of marketing and chusing fresh provisions of all kinds... With the conduct of a family in respect of health; the disorders to which they are every month liable, and the most approved remedies for each and a variety of other valuable particulars, necessary to be known in all families ... / by Mrs. Martha Bradley. Source: Wellcome Collection.

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    manner with the fweetened Sack; then as the Froth of the Syllabub rifes with the whifking, take it off with a Spoon and put it into the Glaffes upon the fweetened Wine, and fill them as full as they will hold, REZ 07 N04507 587 887 097 807 N07 58 082 894 507 882 587 582 997 097 O7 04504 287 587 507 987 587 50 S82 807 807 807 087 802007 07 58. O02 587087504 S07 a9: SSNS PENS SES SEEM PS Ee esleslasteo core SNE) x4) esteate pte “ vw VOT TOT WOT eve] Ve at yet re eT eT Ted Or ol Wo7 107 107 Led Nd bod Dod ede reed ro oti? tel bol We? V7 Nod \O7 NO 197 NO 197 NO Ne ee an oae si yn Gal Newer Of the Occonomy of a Table. (OE AP cil Of placing the Difhes. W E have learned many little Arts of the French, and ’tis pity we do not a little more carefully follow them in this. The beft Dinner in the World will have an ill Afpect if the Difhes are not properly difpofed on the Table, and in this we are very de- ficient. We have a John Trot Method, in which we go on with perfect Samenefs ; they have a great Va- riety. We acknowledge that we have learned a great deal of the Art of Cookery from them; why fhould not we be as much obliged to them for this finifhing Article, the Arrangement of the Difhes upon the Table. We feem to look upon it as a Trifle, but it is no more fo than much of the Art befide. To pleafe the Palate is one Defign of this Branch of Study, and to pleafe the Eye is the other. We fhall give the Reader in this Chapter fome general Idea of the Tafte of the Englifh, and that of the French on this Head, and lead him toward the improving the common Method by a proper and reafonable Imitation. It is the Cuftom here to eat off {quare or long fquare Tables; the French in general eat on round or oval. We fhall here find one of the firft Occafions of our Deficiency in this Refpect. It is true that we fit more conveniently