Mrs Beeton's All About Cookery 1923 New Edition

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Learning to cook Mrs Beeton goes on to describe the role of the mistress of the house - the key individual in the household. She explains that she was thus attempting to make the basics of cookery "intelligible" to any "housewife". [2] Sitwell, William (2012-04-18). "What Mrs. Beeton did to us". The Spectator. Archived from the original on 2013-12-29 . Retrieved 2013-09-10. The food writer and chef Gerard Baker tested and revised 220 of Beeton's recipes, and published the result as Mrs. Beeton: How To Cook (2011). [48] Cynthia D. Bertelsen (23 August 2010). "Ladies of the Pen and the Cookpot: Isabella Beeton (Part I) – Cynthia D. Bertelsen's Gherkins & Tomatoes". Gherkinstomatoes.com. Archived from the original on 13 March 2016 . Retrieved 13 March 2016.

Carpenter, Julie (17 November 2011). "Mrs Beeton's recipe of shame". The Daily Express . Retrieved 1 March 2016. The preface of Wilhelmina Rawson's Queensland Cookery and Poultry Book (1878), published in Australia, observes that: "Mrs. Lance Rawson's Cookery Book... is written entirely for the Colonies, and for the middle classes, and for those people who cannot afford to buy a Mrs. Beeton or a Warne, but who can afford the three shillings for this." [43] [44]The Cookery Book". Western Mail. Perth: National Library of Australia. 25 August 1906. p.38. Archived from the original on 3 January 2021 . Retrieved 10 September 2013. Gentleness, not partial and temporary, but universal and regular, should pervade her conduct ...' 'As with the commander of an army, or the leader of an enterprise, so is it with the mistress of a house. Her spirit will be seen through the whole establishment; and just in proportion as she performs her duties intelligently and thoroughly, so will her domestics follow in her path. Of all those acquirements which more particularly belong to the female character there are none which take a higher rank, in our estimation, than such as enter into a knowledge of household duties; for on these are perpetually dependent the happiness, comfort and well-being of a family. 'In this opinion we are borne out by the author of The Vicar of Wakefield who says: "The modest virgin, the prudent wife, and the careful matron, are much more serviceable in life than petticoated philosophers, blustering heroines, or virago queans [sic]. She who makes her husband and her children happy, who reclaims the one from vice and trains up the other to virtue, is a much greater character than ladies described in romances, whose whole occupation is to murder mankind with shafts from their quiver, or their eyes...". Isabella Beeton's description of the character and responsibilities of the ideal mistress of the house compares her to an army commander. The mistress has the power to influence the atmosphere of the entire household - therefore it is incumbent upon her not only to radiate good temper but also to be disciplined and organised. Beeton's half-sister, Lucy Smiles, was later asked about her memories of the book's development. She recalled: Mrs. Beeton's Book of Household Management, also published as Mrs. Beeton's Cookery Book, is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously published in parts, it initially and briefly bore the title Beeton's Book of Household Management, as one of the series of guidebooks published by her husband, Samuel Beeton. The recipes were highly structured, in contrast to those in earlier cookbooks. It was illustrated with many monochrome and colour plates.

Unlike earlier cookbook authors, such as Hannah Glasse, the book offered an "emphasis on thrift and economy". [1] It also discarded the style of previous writers who employed "daunting paragraph[s] of text with ingredients and method jumbled up together" for what is a recognisably modern "user-friendly formula listing ingredients, method, timings and even the estimated cost of each recipe". [1] [29] Plagiarism [ edit ] a b "Beeton, Mrs Isabella Mary 14 March 1836–6 February 1865". UC Davis Robert Mondavi Institute for Wine and Food Science. Archived from the original on 10 March 2016 . Retrieved 1 March 2016. The Queensland Cookery and Poultry Book.*". The Queenslander. Brisbane: National Library of Australia. 5 March 1887. p.391 . Retrieved 17 March 2014. a b "Mrs Beeton (1836–1865)". BBC. 2014. Archived from the original on 3 January 2021 . Retrieved 15 May 2018.a b Bryson, Bill (2011). At home: a short history of private life (1st Anchor Booksed.). New York: Anchor Books. ISBN 978-0-7679-1939-5.

Good Temper should be cultivated by every mistress, as upon it the welfare of the household maybe said to turn; indeed its influence can hardly be over-estimated, as it has the effect of moulding the characters of those around her, and of acting most beneficially on the happiness of the domestic circle. 'Every head of a household should strive to be cheerful, and should never fail to show a deep interest in all that appertains to the well-being of those who claim the protection of her roof. Gentleness, not partial and temporary, but universal and regular, should pervade her conduct; for where such a spirit is habitually manifested, it not only delights her children, but makes her domestics attentive and respectful; her visitors are pleased by it, and their happiness is increased.'Stringer, Helen (19 January 2000). "Mrs. Beeton Saved My Life". The Los Angeles Times. Archived from the original on 29 December 2013 . Retrieved 10 September 2013. Leith, Prue (14 August 2005). "The original domestic goddess". The Guardian. Archived from the original on 3 January 2021 . Retrieved 10 September 2013. The whole rest of the book is taken up with instructions for cooking, with an introduction in each chapter to the type of food it describes. The first of these, on soups, begins "Lean, juicy beef, mutton, and veal form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed." The account of how to make soup consists of a single essay, divided into general advice and numbered steps for making any kind of (meat-based) soup. This is followed in early editions by a separate chapter of recipes for soups of different kinds. [26] Different people gave their recipes for the book. That for Baroness pudding (a suet pudding with a plethora of raisins) was given by the Baroness de Tessier, who lived at Epsom. No recipe went into the book without a successful trial, and the home at Pinner was the scene of many experiments and some failures. I remember Isabella coming out of the kitchen one day, 'This won't do at all,' she said, and gave me the cake that had turned out like a biscuit. I thought it very good. It had currants in it. [3] a b Stark, Monica (July 2001). "Domesticity for Victorian Dummies". January Magazine. Archived from the original on 3 January 2021 . Retrieved 8 April 2015.