Modern Domestic Cookery


Read by LibriVox Volunteers

As there is scarce an individual who is not aware of the comfort resulting from a regular and cleanly meal, it may appear to many labor lost, to write a preface to a work which is designed to teach us how to prepare such a repast.

But, in the daily progress of life, we may often discover an amiable and accomplished woman, who possesses a general knowledge, with the exception of domestic cookery, which, I must be suffered to remark, is a subject of infinitely greater importance to her than superficial acquirements, whether we consider her as a daughter, wife, or mother. Indeed, she can never be properly the mistress of a family, unless she makes herself acquainted with its interior economy.

Exclusive of the necessity of such knowledge, it is surprising, how much such a woman, possessed of it, may save in the yearly expenditure of her family, which, in the present times, is an object of material importance to all persons of moderate incomes, for whom this book is peculiarly adapted, combining economy and gentility in its receipts and directions. - Summary by Advertisement in book

Chapters

Select a chapter to play

General Directions for the Management of a Family 17:30 Read by BettyB
Chapter I: Soups and Broths, First Half 23:06 Read by BettyB
Chapter I: Soups and Broths, Second Half 20:22 Read by BettyB
Chapter II: Boiling in General, Section I: Butcher's Meat 12:11 Read by Citti Sparks
Chapter II: Boiling in General, Section II: Boiling Poultry 10:04 Read by ShrimpPhish
Chapter II: Boiling in General, Section III: Boiling Fish 20:00 Read by Inkell
Chapter III: Roasting in General, Section I: Butcher's Meat 13:27 Read by Laurie Wehmeyer
Chapter III: Roasting in General, Section II: Roasting Poultry 7:53 Read by ShrimpPhish
Chapter III: Roasting in General, Section III: Roasting Game 4:41 Read by Inkell
Chapter III: Roasting in General, Section IV: Roasting Fish 1:25 Read by Inkell
Chapter IV: Baking, Section I: Butcher's Meat 3:45 Read by Jessie Percival
Chapter IV: Baking, Section II: Baking Fish 9:52 Read by ShrimpPhish
Chapter V: Broiling, Section I: Butcher's Meat and Poultry 5:05 Read by Inkell
Chapter V: Broiling, Section II: Broiling Fish 10:09 Read by marisad6
Chapter VI: Frying, Section I: Butcher's Meat 7:28 Read by Inkell
Chapter VI: Frying, Section II: Frying Fish 9:04 Read by marisad6
Chapter VII: Stewing, Section I: Butcher's Meat 9:06 Read by ShrimpPhish
Chapter VII: Stewing, Section II: Stewing Poultry 11:23 Read by Vickii
Chapter VII: Stewing, Section III: Stewing Fish 8:32 Read by Inkell
Chapter VIII: Hashing and Mincing, Section I: Butcher's Meat 4:50 Read by Jon Hunter
Chapter VIII: Hashing and Mincing, Section II: Hashing Poultry and Game 6:12 Read by Jon Hunter
Chapter IX: Fricasseeing, Section I: Butcher's Meat, Poultry, etc. 5:49 Read by Jon Hunter
Chapter IX: Fricasseeing, Section II: Fricasseeing Fish etc. 9:10 Read by Jon Hunter
Chapter X: Ragoos, Section I: Butcher's Meat 7:26 Read by Martina
Chapter X: Ragoos, Section II: Ragoos of Poultry, Vegetables, etc. 13:41 Read by Martina
Chapter XI: Gravies, Cullises and other Sauces 15:08 Read by Dirk Victor
Chapter XII: Made Dishes, Section I: Butcher's Meat, First Half 26:47 Read by Vickii
Chapter XII: Made Dishes, Section I: Butcher's Meat, Second Half 21:49 Read by Inkell
Chapter XII: Made Dishes, Section II: Made Dishes of Poultry, etc. 36:22 Read by Inkell
Chapter XIII: Vegetables and Roots 9:31 Read by MaryT
Chapter XIV: Puddings, Section I: Boiled Puddings 26:32 Read by Nienna
Chapter XIV: Puddings, Section II: Baked Puddings 13:53 Read by BettyB
Chapter XV: Pies, Section I: Meat Pies 12:29 Read by Agnes Robert Behr
Chapter XV: Pies, Section II: Pies made of Poultry, etc. 9:45 Read by Agnes Robert Behr
Chapter XV: Pies, Section III: Fruit Pies, etc. 8:52 Read by BettyB
Chapter XV: Pies, Section IV: Fish Pies 6:35 Read by Agnes Robert Behr
Chapter XVI: Pancakes and Fritters 13:42 Read by Silas Jackson
Chapter XVII: Tarts and Puffs, Section I: Different Kinds of Tarts 6:59 Read by Stacey Malcolm
Chapter XVII: Tarts and Puffs, Section II: Puffs, etc. 3:18 Read by Stacey Malcolm
Chapter XVIII: Cheesecakes and Custards, Section I: Cheesecakes 6:09 Read by Inkell
Chapter XVIII: Cheesecakes and Custards, Section II: Custards 5:07 Read by AliceStein
Chapter XIX: Cakes, Biscuits, etc. 18:09 Read by BettyB
Chapter XX: The Art of Confectionary, Section I: The Method of Preparing Sugars and Colors 6:55 Read by BettyB
Chapter XX: The Art of Confectionary, Section II: Creams and Jams 15:36 Read by BettyB
Chapter XX: The Art of Confectionary, Section III: Jellies, Syllabubs, etc. 17:02 Read by BettyB
Chapter XX: The Art of Confectionary, Section IV: Preserving Fruit, etc. 23:28 Read by BettyB
Chapter XX: The Art of Confectionary, Section V: Drying and Candying 15:49 Read by BettyB
Chapter XX: The Art of Confectionary, Section VI: Ornaments in Confectionary 7:40 Read by BettyB
Chapter XXI: Pickling, First Half 20:24 Read by Julie Anne Thompson
Chapter XXI: Pickling, Second Half 20:23 Read by Vickii
Chapter XXII: Collaring 11:28 Read by Agnes Robert Behr
Chapter XXIII: Potting, Section I: Meat and Poultry 8:21 Read by Agnes Robert Behr
Chapter XXIII: Potting, Section II: Fish 4:34 Read by Agnes Robert Behr
Chapter XXIV: Curing Various Kinds of Meats, Sousings, etc. 14:31 Read by Inkell
Chapter XXV: Methods of Keeping Vegetables, Fruits, etc. 5:47 Read by Tiffany
Chapter XXVI: Possets, Gruels, etc. 5:28 Read by Agnes Robert Behr
Chapter XXVII: Made Wines, etc. 24:22 Read by Laura Luchsinger
Chapter XXVIII: Cordial Waters 4:59 Read by SandraClare
Chapter XXIX: The Art of Brewing, Section I: The Principles on which a Copper should be built for Brewing 3:59 Read by Julie Anne Thompson
Chapter XXIX: The Art of Brewing, Section II: On the proper Management of Vessels for Brewing, and the necessity of keeping them in due Order 4:50 Read by Julie Anne Thompson
Chapter XXIX: The Art of Brewing, Section III: Directions for the Management of the Mash-tub, Penstaff, etc. 4:22 Read by Julie Anne Thompson
Chapter XXIX: The Art of Brewing, Section IV: Of the proper Time of Brewing 2:44 Read by Julie Anne Thompson
Chapter XXIX: The Art of Brewing, Section V: On the Quality of Water proper for Brewing 6:16 Read by DJRickyV
Chapter XXIX: The Art of Brewing, Section VI: Of the Quality of the Malt and Hops most proper to be chosen for Brewing, with some necessary Observations on the Management of each 5:20 Read by bookspeakerr
Chapter XXIX: The Art of Brewing, Section VII: The Process, or Practical Part of Brewing 18:33 Read by DJRickyV
Chapter XXIX: The Art of Brewing, Section VIII: Containing the proper Management of Malt Liquors, with some necessary Observations on the Whole 8:17 Read by bookspeakerr
Chapter XXIX: The Art of Brewing, Section IX: Containing the proper Method of bottling Malt Liquors 4:59 Read by Anthony Will
Chapter XXX: Directions for Trussing Poultry 13:01 Read by Inkell
The Art of Carving 24:17 Read by Inkell
The New Family Receipt-Book, Section I 27:56 Read by BettyB
The New Family Receipt-Book, Section II 28:04 Read by BettyB
The New Family Receipt-Book, Section III 28:47 Read by Sarah Harrell
The New Family Receipt-Book, Section IV 29:44 Read by Vickii
The New Family Receipt-Book, Section V 29:43 Read by Vickii
The New Family Receipt-Book, Section VI 31:00 Read by TriciaG
The New Family Receipt-Book, Section VII 29:24 Read by Penny Carrington