The Practice of Cookery

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Dalgairns, Mrs. Adapted to The Business of Every Day Life. Edinburgh: Robert Cadell, 1836. Sixth Edition. 468 pages. 17 x 11 cm. Mrs. Dalgairns, aka Catherine Emily Callbeck Dalgairns, wrote this book with the thought that any cook or housekeeper of limited experience would be able to prepare most of the dishes “in fashion” at the time. Dalgairns stated she was not providing any new recipes, but trying to select the best amongst those “already established in public favour.” Originally published in 1829, this particular copy is fascinating for what is found inside: Pasted onto the paste-down front endpaper is a recipe for “Methods of Cooking Cheap Food for the Poor.” Pinned to the front free endpaper is a hand written recipe “To Clean Marble.” At the rear of the book there are 96 lined pages for notes with 46 pages of hand written recipes and remedies for food, household tips, and cosmetics. Pasted on rear free endpaper is a recipe, “Receipt for Preserved Meats.” And best of ALL, on the rear paste-down endpaper there are 10 hand drawn illustrations of trussing: Chicken for Roasting, Goose, Peasant or Partridge, Turkey for Roasting, Pigeon, Duck, Hare for Roasting, Rabbit for Roasting or Boiling, Woodcock, Turkey for Boiling. Half Bound, Raised Bands, Panel in Gilt. Expertly repaired joints, boards rubbed, minor foxing. Half bound leather. Very good. Hardcover.