Cora Millet-Robinet

The French Country Housewife

The First Volume of Maison Rustique des Dames

• Gebundenes Buch

Produktbeschreibung

A guide to furnishing and decorating, managing the household, entertaining guests, and fine French cookery, la cuisine bourgeoise.

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Produktdetails

• Verlag: Prospect Books
• Seitenzahl: 712
• Erscheinungstermin: 7. September 2017
• Englisch
• Abmessung: 169mm x 241mm x 61mm
• Gewicht: 1284g
• ISBN-13: 9781909248526
• ISBN-10: 1909248525
• Artikelnr.: 47747789

Autorenporträt

Cora Millet Robinet: Born in 1978 in Paris, Cora went in the 1920s with her husband to live in a château in Poitou. The couple were agricultural reformers, and grew mulberry trees and wove silk. Cora wrote two books, the first on motherhood and her masterpiece, this volume, a rustic manual on housekeeping and farming. Tom Jaine was first an archivist, a restaurant owner, and then editor of the Good Food Guide and the Oxford Companion to Food. He was the publisher at Prospect Books from 1993 to 2014. He won the Glenfiddich Trophy as food writer in 2000, and the Derek Cooper Lifetime Achievement Award in 2014.

Inhaltsangabe

FOREWORD INTRODUCTION PART ONE: KEEPING HOUSE CHAPTER ONE: THE DUTIES AND RESPONSIBILITIES OF A MISTRESS OF THE HOUSE CHAPTER II: HOW TO TREAT AND MANAGE SERVANTS CHAPTER III: HOW TO USE YOUR TIME
SUPERVISION CHAPTER IV: THE MISTRESS'S WARDROBE 1. Winter clothing. 2. Summer dress. 3. Advice on personal care and appearance. CHAPTER V: OCCASIONAL FURNITURE NECESSARY FOR THE MISTRESS OF THE HOUSE 1.
A box for haberdashery.
A holder for yarn.
A cutting
out board, etc. 2.
Patterns.
Workbasket.
Sewing kit. 3.
A work press. CHAPTER VI: HOUSEHOLD ROUTINE 1.
General tidiness. 2.
Children's and servants' rising and retiring. 3.
The children's studies. 4.
Meals and meal times of the family and the servants. 5.
Household expenses. 6.
Paying the servants. CHAPTER VII: ACCOUNTS.
THE METRIC SYSTEM OF WEIGHTS AND MEASURES.
THE BAROMETER.
THE THERMOMETER. 1.
Accounts. 2.
The metric system of weights and measures. A.
An explanation of the metric system. 3.
Conversion of old measures to metric measures. 4.
Barometer. 5.
The thermometer. CHAPTER VIII: THE LIBRARY 1.
Literary library. 2.
Musical library. CHAPTER IX: THE ARRANGEMENT AND FURNISHING OF THE HOUSE 1.
General arrangement. 2.
Drawing
room. 3.
Office. 4.
Dining
room. 5.
Bedrooms. 6.
Closet. 7.
Guest bedrooms. 8.
Double beds. 9.
Children's beds. 10.
Servants' beds. 11.
Loose covers for furniture. 12.
Bathrooms.
The bath and warming the linen. 13.
The attics. 14.
The kitchen.
Kitchen equipment.
Accessories. 15.
Pantry.
Meat safe. 16.
Bakehouse. 17.
Laundry. 18.
Water, cistern, filter. 19.
Crockery,
Cutlery.
Plate warmers.
Glassware.
Coffee pot, etc. 20.
Flower vases. 21.
Warming pan, brooms, brushes, sponges. 22.
Storage cabinet. 23.
Tools necessary for the country. 24.
Heating equipment. A.
Chimney construction and how to stop it smoking. B.
Coke
burning devices. C.
Coal
burning devices. CHAPTER X: THE UPKEEP OF HOUSE AND FURNITURE 1.
Cleaning, maintenance and repair of wooden furniture. 2.
Cleaning the kitchen table, the draining basket, the block, the washing
stone, etc. 3.
Cleaning glasses and crockery. 4.
Cleaning windows, mirrors, lamp glasses and crystal. 5.
Cleaning porcelain or glazed ceramic vases. 6.
Cleaning silverware and copper gilt. 7.
Scouring copper, iron and tin. 8.
Plating old candlesticks. 9.
Lighting. Maintaining and cleaning lamps. 10.
Polishing tortoiseshell and horn. 11.
Washing tiled rooms. 12.
Making up and carding mattresses. 13.
Eradication of bed bugs, fleas and lice. 14.
Disinfection of rooms. 15.
Privies and emptying cesspits. CHAPTER XI: LINEN.
WOOL AND SILK FABRICS.
FURS. 1.
Linen. A.
Supply and maintenance of linen. B.
Bed sheets. C.
Pillowcases. D.
Napkins. E.
Tablecloths. F.
Kitchen cloths. G.
Aprons. H.
Hand
towels. 2.
Silks and woollens. A.
Cleaning silks and fine woollens. B.
Cleaning flannel and coarser woollens. C.
How to rid trousers of knee indentations. 3.
Summer storage of furs and woollens. CHAPTER XII: LAUNDRY AND IRONING 1.
The wash
house. 2.
In place of a wash
house. 3.
Preliminary processes before the wash. A.
The pre
wash. B.
Removing stains from linen. 4.
Laundry with wood ash. A.
The choice and proportions of wood ash and potash. B.
How to arrange the laundry and the ash in the bucking tub. C.
Reprehensible ways of ordering the ash and the linen in the bucking tub. D.
Running the lye. E.
Emptying the bucking
tub. Using the ash and the water. F.
Soaping. G.
Bluing. H.
Drying, folding, etc. 5.
Small washes. 6.
Buck
washing kitchen cloths. 7.
Bleaching or washing with soap between washing in lye. 8.
Steam washing.
The Charles machines. 9.
Starching. 10.
Ironing. A.
Preliminaries. B.
Irons and stoves. C.
Ironing table, padded shapes, flat
iron gloves. CHAPTER XIII: CELLARS AND KEEPING WINES 1.
The characteristics of a good cellar. 2.
The care of barrels. 3.
How to arrange full bottles. 4.
The care of empty bottles. 5.
How to cork bottles. 6.
Keeping wines. 7.
Defects in wines. CHAPTER XIV: BAKING A.
Choice of flour. B.
Leaven. C.
The dough trough and kneading. D.
Oven. E.
Baking bread. F.
Making bread according to the Eeckmann system. G.
Making bread according to the Mège
Mouriès system. H.
Rice bread, oaten bread, potato bread. CHAPTER XV: CONCERNING PROVISIONS SECTION I.
PURCHASED STORES. 1.
Firewood. 2.
Soap. 3.
Sorrel salt, bleach, indigo, starch. 4.
Matches. 5.
Tallow candles. 6.
Wax candles. 7.
Lamp oil. 8.
Edible oils. 9.
Vinegar. 10.
Mustard. 11.
Pasta, rice. 12.
Sugar. 13.
Coffee. 14.
Tea. 15.
Chocolate. SECTION II.
VINEGAR PICKLES. 1.
Gherkins. 2.
Pickled corn cobs. 3.
Pickled cabbage. 4.
Pickled French beans. 5.
Pickled onions. 6.
Pickled nasturtiums. 7.
Pickle. SECTION III.
CONSERVES OF FRESH VEGETABLES. 1.
The Masson method. 2.
The Appert method. 3.
Tomatoes. 4.
Sauerkraut. 5.
Cooked sorrel. 6.
Burnt onions, onion balls, caramel to colour sauces and stock. SECTION IV.
DRY VEGETABLES. 1.
Peas, lentils, beans. 2.
Artichoke bottoms. 3.
French beans, broad beans. SECTION V.
FLOURS AND CEREALS. 1.
Maize flour or Gaudes. 2.
Buckwheat flour. SECTION VI.
DRIED FRUITS. 1.
Pears, flattened and dried. 2.
Prunes. 3.
Dried cherries. 5.
Dried grapes. 5.
Dried apples. 6.
Apple cheese. SECTION VII.
JAMS. 1.
General principles. 2.
Currant jelly. A.
The best ways to make currant jelly. B.
White currant jelly. C.
Uncooked currant jelly. D.
Preserves made with whole currants, or those made in Bar. E.
Raspberry jelly. 3.
Apricot preserves. A.
Marmelade. B.
Whole apricot preserves. C.
Apricot jelly. 4.
Cherry jam. 5.
Strawberry jam. 6.
Mirabelle plum jams. 7.
Greengage jams. A.
Marmelade. B.
Whole greengage jams. 8.
Marmelade of St Catherine plums. 9.
Pear jams. 10.
Apple jelly. 11.
Quince jelly. 12.
Marrow, grape jams, etc. 13.
Raisiné. 14.
How to cover jam pots. SECTION VIII.
FRUIT PASTES. 1.
Quince paste. 2.
Apricot paste. SECTION IX.
COMPOTES AND BOTTLED JUICES. 1.
Compotes. A.
Bottled cherries and apricots. B.
Bottled raspberries and strawberries. C.
Bottled plums. 2.
Bottled currant juice. SECTION X.
CORDIALS. 1.
Sugar syrup and the different stages of cooking sugar. 2.
Currant cordial. 3.
Raspberry cordial. 4.
Strawberry cordial. 5.
Barberry cordial. 6.
Orange cordial. 7.
Lemon or lime cordial. 8.
Raspberry vinegar cordial. 9.
Orange flower cordial. 10.
Gum arabic syrup. 11.
Marshmallow syrup. 12.
Barley water. SECTION XI.
LIQUEURS, BOILED WINE. 1.
Choice of alcohol and general matters. 2.
Peach kernel liqueur. 3.
Apricot kernel liqueur. 4.
Orange flower liqueur or cream. 5.
Anisette. 6.
Angelica cream. 7.
Tea cream. 8.
Coffee cream. 9.
Vanilla cream. 10.
Ratafia of wild cherries or cherry brandy. 11.
Ratafia of blackcurrants. 12.
Ratafia of raspberries. 13.
Quince ratafia. 14.
Grape liqueur. 15.
General
purpose eau
de
vie made with beet spirit. 16.
Boiled wine. 17.
Seltzer water and artificial sparkling wines. SECTION XII.
FRUITS IN EAU
DE
VIE. 1.
Plums in eau
de
vie. 2.
Apricots in eau
de
vie. 3.
Cherries in eau
de
vie. 4.
Pears in eau
de
vie. SECTION XIII.
SALTED MEATS. 1.
Pork. A.
How to kill and prepare the pig. B.
Cleaning the intestines. C.
Using the pluck or haslet. D.
Butchery and salting. E.
Backfat. F.
Brine tub. G.
Melted fat or lard. H.
Pudding. I.
Andouilles. J.
Sausages. K.
Rillettes de Tours L.
Rillons M.
Pork terrine [ Italian cheese] N.
Hams. O.
Smoked belly of pork. P.
Head cheese. Q.
How to turn the remains of the salt to good account . 2.
Goose legs. SECTION XIV.
PRESERVING BUTTER AND EGGS. 1.
Butter. A.
Salted butter. B.
Melted