The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.

  • Susannah Carter
Date:
1823
Catalogue details

Licence: Public Domain Mark

Credit: The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London. 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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    Poultry in Season. Westphalia Hams and English Bacon. Put a knife under the bone that sticks out of the ham, and if it comes out in a manner clean, and has a curious flavour, it is sweet; if much smeered and dulled, it is tainted or rusty. English gammons are tried the same way; and for other parts, try the fat; if it be white, oily in feeling, does not break or crumb it is good ; but if the contrary, and the lean has little streaks of yellow, it is rusty, or will soon be so. Butter Cheese and Eggs. When you buy butter, trust not to that which will be given you, but try in the middle, and if your smell and taste be good, you cannot be de- ceived. Cheese is to be chosen by its moist and smooth coat; if old cheese be rough coated, rugged, or dry at top, be- ware of little worms or mites : if it be over full of holes, moist or spongy, it is subject to maggots; if soft or perished places appear on the outside, try how deep it goes, the greater part may be hid. Eggs, hold the great end to your tongue; if it feels warm it is new ; if cold bad; and so in proportion to the beat or cold, is the goodness of the egg. Another way to know, is to put the egg in a pan of cold water, the fresher the egg, the sooner it will fall to the bottom; if rotten, it will swim at the top. This is a sure way not to be deceived. As to the keeping of them, pitch them all with the small end downwards in fine wood ashes, turning them once a week end-ways, and they will keep some months. POULTRY IN SEASON. January.—Hen turkeys, capons, pullets with eggs, fowls chickens, hares, all sorts of wild fowl, tame rabbits, and tame pigeons. February.—Turkeys, and pullets with eggs, capons, fowls, small chickens, hares, all sorts of wild-fowl, (which in this month begins to decline,) tame and wild pigeons,
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