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'an Indian household can no more be governed peacefully, without dignity and prestige, than an Indian Empire' InThe Complete Indian Housekeeper and Cook (1888) Flora Annie Steel and her co-author Grace Gardiner provide practical, and often highly opinionated, advice to young memsahibs in India. They explain how to 'make a hold' over servants, how to establish and stock a storeroom, how to plan a menu, manage young children, treat bites from 'mad, or even doubtful dogs', and teach an Indian cook how to make fish quenelles. The Complete Indian Housekeeper and Cook promised its reader a comprehensive guide to domesticitiy in India, even if she found herself living in camps or in the jungle, on the hills or in the plains, whether she was the wife of an influential Indian Civil Servant or a missionary. This new edition, complete with its stimulating introduction and substantial notes, makes available a classic domestic work that in detailing the memsahib's role in the household sheds light on the entire imperial experience. ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.
This thorough and accessible late-nineteenth century domestic guidebook provided an indispensable companion to managing the British household in India.
"Rasachandrika is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wide readership through this English edition." --Back cover.
A classic bestselling resource for every household, Home Comforts helps you manage everyday chores, find creative solutions to domestic dilemmas, and enhance the experience of life at home. “Home Comforts is to the house what Joy of Cooking is to food.” —USA TODAY Home Comforts is an engaging and comprehensive book about housekeeping. It is a lively and readable guide for both beginners and experts in all the domestic arts. From keeping surfaces free of germs, watering plants, removing stains, folding a fitted sheet, cleaning china, tuning a piano, lighting a fire, setting the dining room table—this guide covers everything that people might want to do for themselves in their homes. Further topics include: making up a bed with hospital corners, expert recommendations for safe food storage, reading care labels (and sometimes carefully disregarding them), keeping your home free of dust mites and other allergens, this is a practical, good-humored, philosophical guidebook to the art and science of household management.
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
Originally published in 1871 in Springfield, Illinois by Mrs. Owen, this collection of simple recipes was intended to be used by those on the frontier, as well as those in the cities.
This 1913 cookbook describes the methods for making and using fireless cookers and insulated boxes, as well as providing tested recipes--some original and some adapted from such famous works as Miss Farmer's "Boston Cooking School Cook Book," Mrs. Lincon's "Boston Cook Book," and Miss Ronald's "Century Cook Book."