Middle class cookery book / compiled and edited for the Manchester School of Domestic Economy and Cookery.
- Date:
- 1903
Licence: In copyright
Credit: Middle class cookery book / compiled and edited for the Manchester School of Domestic Economy and Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![vi PREFACE production of other dishes, wliich tlie size and cost of this little book render it impossible to print in full No young cook needs to suppose that slie can- not make a certain pudding, etc., merely because s le has less milk, suet, etc., than is mentioned in the recipe. It she will remember to use the half ot every one of tlie ingredients (in other words, preserve the proportions of each of the in- giedients), the pudding will be correct as to taste, thougli, of course, smaller in size than was pro- posed. In Lancashire, the mistake of using the popular instead of the Imperial Gill measure often leads to the result of thin watery sauces, puddings, etc. The Imperial Gill, quoted in tlie recipes, is half tlie size of the popular one. A cookery book' cannot be made as clear and indexible as a mathematical pro[)osition; and there are some things, such as beating iqi the whites of eggs, making pastry, clearing soup and jelly, regulating the heat of the oven, etc., etc., which can neither be taught by book, nor by watching another person, but only by taking practical lessons in the art. No recipes for corn dour ]ireparations are given, as they are usually printed upon each packet.](https://iiif.wellcomecollection.org/image/b21524361_0010.jp2/full/800%2C/0/default.jpg)
