The Young Housekeeper's Friend: Or, a Guide to Domestic Economy and Comfort.

Mrs. Cornelius

Published by John M. Whittemore and Company/ A. Whittemore and Company, 1858
Used / Paper-covered Brds Over Cloth / Quantity Available: 0
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Description:

Pale green paper-covered boards over new black cloth spine. Covers are stained, foxed, rubbed, and chipped in some places. Extremities are worn. Corners are bumped and extremities have some small dents. Recently rebacked with new black cloth, new endpp. Title p. and first few pp. are water stained. Text is darkened not interfering with legibility. Binding is sound and tight. Respectable copy, despite aesthetic flaws mentioned. Digital image available. Bookseller Inventory #

Bibliographic Details

Title: The Young Housekeeper's Friend: Or, a Guide ...
Publisher: John M. Whittemore and Company/ A. Whittemore and Company
Publication Date: 1858
Binding: Paper-covered Brds Over Cloth
Book Condition: Good
Edition: Reprint

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1.

Mrs. Cornelius
Published by Tappen and Whittemore and Mason, Boston (1849)
Used Hardcover Quantity Available: 1
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Joan's Bookshop
(Palm City, FL, U.S.A.)
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Book Description Tappen and Whittemore and Mason, Boston, 1849. hard cover. Book Condition: Fair. cover - poor- covers separated from spine, spine missing, rubbed, faded - end pages loose -foxing. Browning. Bookseller Inventory # 7202

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2.

Mrs Cornelius
Published by Theclassics.Us, United States (2013)
ISBN 10: 1230252231 ISBN 13: 9781230252230
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The Book Depository US
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Book Description Theclassics.Us, United States, 2013. Paperback. Book Condition: New. 246 x 189 mm. Language: English . Brand New Book ***** Print on Demand *****. This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1846 edition. Excerpt: .boiled well. It requires a little more time in proportion to the size than mutton; as the latter is good a little rare, while lamb is neither good nor healthy unless well done. Let the general directions about boiling be carefully observed. See recipe for mutton broth under the head of Convenient Dishes, c. MUTTON CHOPS. BOAST LAMB. 93 MUTTON CHOPS.--9. Cut the pieces from the loin or the best part of the neck; take off the most of the fat. Dip them in a beaten egg or not, as you prefer, strew over them crumbs of cracker or bread, sprinkle them with salt and cut parsley, and fry them in a very little butter. Two or three slices of salt pork or a little lard may he substituted for butter. When the chops are done, lay them in a hot dish; pour a teacupful of hot water into the frying-pan, dredge in a little flour, and as it boils up, stir it thoroughly; then pour it over the chops. Mutton chops are very good broiled; and steaks, cut from a good leg which has been kept several days, are as fine as any meat can be for this purpose. KOAST LAMB. 10. If it is a hind quarter and very fat, take off the thickest from the kidneys; place it on the spit as you would wish to have it lie on the dish, a little drawn up. Do exactly as in roasting beef. An hour and a half will suffice to roast a quarter weighing five or six pounds. There is generally more fat from a good piece of lamb than will be used for gravy; therefore, pour or dip it off as in case of the beef and mutton. The breast of lamb is very sweet and requires about as much roasting as the leg. FORE QUARTER, OR BREAST OF LAMB BROILED. 11. Lay it upon the gridiron, the ribs down; do not have the coals very hot. Lay a tin sheet on it, and set upon it a flatiron, or some other weight. Be very. Bookseller Inventory # AAV9781230252230

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3.

Mrs Cornelius
Published by Theclassics.Us, United States (2013)
ISBN 10: 1230252231 ISBN 13: 9781230252230
New Paperback Quantity Available: 10
Print on Demand
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The Book Depository
(London, United Kingdom)
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Book Description Theclassics.Us, United States, 2013. Paperback. Book Condition: New. 246 x 189 mm. Language: English . Brand New Book ***** Print on Demand *****.This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1846 edition. Excerpt: .boiled well. It requires a little more time in proportion to the size than mutton; as the latter is good a little rare, while lamb is neither good nor healthy unless well done. Let the general directions about boiling be carefully observed. See recipe for mutton broth under the head of Convenient Dishes, c. MUTTON CHOPS. BOAST LAMB. 93 MUTTON CHOPS.--9. Cut the pieces from the loin or the best part of the neck; take off the most of the fat. Dip them in a beaten egg or not, as you prefer, strew over them crumbs of cracker or bread, sprinkle them with salt and cut parsley, and fry them in a very little butter. Two or three slices of salt pork or a little lard may he substituted for butter. When the chops are done, lay them in a hot dish; pour a teacupful of hot water into the frying-pan, dredge in a little flour, and as it boils up, stir it thoroughly; then pour it over the chops. Mutton chops are very good broiled; and steaks, cut from a good leg which has been kept several days, are as fine as any meat can be for this purpose. KOAST LAMB. 10. If it is a hind quarter and very fat, take off the thickest from the kidneys; place it on the spit as you would wish to have it lie on the dish, a little drawn up. Do exactly as in roasting beef. An hour and a half will suffice to roast a quarter weighing five or six pounds. There is generally more fat from a good piece of lamb than will be used for gravy; therefore, pour or dip it off as in case of the beef and mutton. The breast of lamb is very sweet and requires about as much roasting as the leg. FORE QUARTER, OR BREAST OF LAMB BROILED. 11. Lay it upon the gridiron, the ribs down; do not have the coals very hot. Lay a tin sheet on it, and set upon it a flatiron, or some other weight. Be very. Bookseller Inventory # AAV9781230252230

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4.

Cornelius, [M. H.], Mrs.
Published by Whittemore, Niles, and Hall, Boston, MA (1856)
Used Hardcover Quantity Available: 1
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Riverow Bookshop
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Book Description Whittemore, Niles, and Hall, Boston, MA, 1856. Boards. Book Condition: FR/No Dustjacket. Not Illustrated (illustrator). 14th Thousand. 12mo., 190 pp., spine crudely taped, cover boards bumped, frayed, badly chipped, page yellowing and foxing hand-written recipes on endpapers. Bookseller Inventory # BOOKS247016

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5.

Mrs. Cornelius
Published by Charles Tappan, Boston (1846)
Used Hardcover Quantity Available: 1
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Great Matter Books
(Grand Rapids, MI, U.S.A.)
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Book Description Charles Tappan, Boston, 1846. Hardcover. Book Condition: Very Good. No Jacket. 12mo - over 6¾ - 7¾" tall. Rebound in recent dull orange cloth, gold blind stamped spine lettering with year 1846 at the bottom. Internally very good with foxing throughout not affecting the text. Newspaper article on "Poisons and Antidotes" attached to the page following the index. Bookseller Inventory # 5187

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Cornelius, Mrs.
Published by Boston: Tappan, Whittemore & Mason, 1850. (1850)
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Almagre Books
(Santa Fe, NM, U.S.A.)
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Book Description Boston: Tappan, Whittemore & Mason, 1850., 1850. Sixth thousand. 199 pp. Index. 12mo. Original boards and cloth. Some cover wear and soil, contents bright and clean. By Mary Hooker Cornelius of Andover, Massachusetts. Brief intro. by Eliza Farrar. In addition to recipes, it includes butter and cheese making, food and drinks for the sick, drinks and cordials, etc. Bookseller Inventory # 20103

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