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...preface to Little Dinners. Victorian Recipes

   Were it not that something new and useful remains to be added to the numerous manuals of Cookery already in existence, some apology for offering this little hand-book to the public would be needed. all young housekeepers, and, indeed, not a few of the more experienced, know the difficulty of getting up little dinners for five or six persons without incurring too great an expense, or too severely taxing the powers of the cook. such dishes as the time honoured cod and oyster sauce, the haunch or the saddle of mutton, always costly are now quite beyond the reach of persons with small incomes, and it has become necessary for them to find less expensive substitutes, or to cease to dispense hospitality at all.

   It is a great point, also, if little dishes can be served for family use instead of the wasteful, extravagant joint, which leaves so much cold meat to be disposed of; the cold meat is not so nourishing as fresh cooked meat, or when re-warmed is it so wholesome. One great drawback which many people feel to such substitutes, is the cost of the materials required; for cookery books, as a rule, speak so lightly of "quarts" of cream, and "dozens" of eggs and oysters, as to cause them to be given up in despair. But the following recipes are designed to show than no considerable expense need be incurred in making little dishes, and that the real secret of good cookery lies in the skill and care with which the most ordinary material is turned to account.

   Many parts of fish and meat, although the prime quality, are unfit for perfectly plain cooking, are consequently to be had at a moderate cost, and may be made into elegant and delicious dishes. But supposing the the question of expense to be satisfactorily settled, there will probably remain the formidable one - how to get such little dishes properly cooked. You will very likely be told that French dishes take so much time that it is impossible to get them done. To this it may be answered that the days are of pretty much the same length in England as in France, and it is rather the patience and tact of our neighbours which are wanting in us, and which give them their immense superiority in culinary matters.

   It would of course be ridiculous to expect a cook to send up a dinner of many dishes in a totaly different style to that which she had been accustomed; but if she were allowed everyday to prepare one or more of the dishes in the following bills of fare, she would soon grow used to a better style of cookery, and find no difficulty in serving a perfect "little dinner" for a part.

   No doubt there is, as a rule, too great a preponderance of solid meat at the principle meal of the middle-class family. A joint of meat with but a moderate allowance of vegetables, and perhaps pudding to follow, is the usual every-day dinner. Now there are few stomachs that are not unduly taxed by the quantity of animal food required to stay the cravings of hunger, and it is beyond question that there are from this cause an increasing number of young dyspeptics.

   It is not, as has been said, a question of expense to provide a more varied diet. With management the cost is very small. Broth, with some such addition as rice balls, or any of the Italian pastes, a dish of tasty, well prepared macaroni, of eggs savoury rice, or even savoury oatmeal pudding, should always precede the meat when fish is too dear. Thus, by greatly diminishing the need of so much exclusively animal diet by providing fitting substitutes, the digestive organs and the purse are both saved. Some recipes for dishes that may usefully precede the piece de resistance of a family dinner are given at the end of the book.

   So far from there being any real difficulty in procuring the morceaux required for little dishes is the following menus, they are precisely those which may may most easily and cheaply obtained. But it will not do, if economy is an object, to order them from the butcher or fishmonger. Ten to one if they will send the weight or cut asked for, and ten to one also if any other will answer. The Spanish proverb, "he who wants a thing goes for it, he who would miss a thing sends for it," should be borne in mind by all housewives and cooks. True artist are always most careful about the kind and quality of the materials they use, and it is only by going to market and choosing for yourself that you will get the right thing. the system of "sending for orders" is unknown in France. Everybody goes to market there, and here lies another secret of the national success in cookery.

   Certainly not the least important consideration is that the relative wholesomeness of food cooked in what may be called the Anglo-French manner (real French cookery will probably never obtain popular favour with us) and of English cookery. For the first it is contended that it is light, digestible and appetitive, that it utilises every scrap of material, frequently makes comparatively insipid substances delicious, renders them far more nutritious, and is consequently more economical than plain roasting and boiling. there are few among us who cannot vouch for its being often so very plain as to deprive meat, fish and vegetables, wherever possible, of their flavour and succulence.

   It has been said when things are at their worst they begin to mend; let us hope, then, our culinary miseries have culminated, and that, and with the establishment of a national school for cookery, a new order of things may gain ground. It is altogether impossible to overate the importance of establishing a school of practical instruction which must have the effect of spreading a knowledge, not only of scientific, but the simple cookery, based on proper principles. It is scarcely second in importance to the foundation of a new school of medicine; for this could only aspire to the cure of disease, whereas it is the highest attribute of good diet to prevent it.

   A learned antiquary, Dr Samuel Pegge, writing early in the last century, says: "Cookery was ever reckoned a branch of the art of medical; the verb curare signifies equally to dress victuals and to cure distemper, and everybody has heard of Dr. Diet and Kitchen Physic." He goes on to say that in the older times cooks were often physicians and were held in high reputation even in Athens. Close upon our own times comes the practical and erudite. Dr. Kitchener, with his testimony to the superior value of culinary skill. In his preface to the "Cook's Oracle," a book which in its time has been so useful, he says: "If medicine be reckoned among the arts which signify their professor, cookery may claim to an equal if not superior distinction; to prevent diseases is surely a more advantageous art to mankind than to cure them."

   To ensure the success of a dinner, however small, attention should be given so to arrange it that it shall not be beyond the resources of the cook; if, for instance, two roasts, a joint and game, are ordered, when she has but a single range at her command, one of the dishes will most likely be spoiled. It should also be borne in mind that it is often difficult, in some cases impossible, to keep a number of saucepans and stewpans all at a proper temperature all at one time; and a lady should, in ordering dinner, should consider the capabilities of her range as well as the capacity of her cook. No doubt clever cooks are great at contrivances and do wonders in emergencies; but disappointment will, as a rule, be the fate of those who trust to makeshifts in culinary matters. It will be observed, in the following menus, that care has been taken to make them suitable, not only to small incomes, but to small establishments, and that they are so arranged as to divide the work between, the roasting fire, the oven, and the stewpan.

   The number of diners contemplated is four to six. In case it may not be convenient to use anyone bill of fare entire, a number of supplementary recipes are given, from which a suitable choice may be made. It is hoped that the novel plan of giving the recipes for each dish, together with the bill of fare, will prove useful, as it will enable ladies to see at a glance of what they are composed, and the method of their preparation.

   Recipes are given for every kind of preserve, condiment, or flavouring used in the dishes. The attention of the housewife is directed, not only to the superior delicacy imparted to all sauces and sweets by such home-prepared things, but to their economy and purity. To such little matters as these most housekeepers can give some attention. It were, indeed, greatly to be wished that the fashion of our grandmothers' time would revive, and ladies vie with each other in the art of preparing delicacies for the table. Not until it does, not until a practical acquaintance with the culinary art shall be considered a necessary part of every woman's education, will books or schools of cookery have any appreciable effect.

   It cannot be too strongly urged upon the ladies of the middle classes, that there never was a time when it was so necessary for girls to be instructed in every branch of domestic economy. We cannot misread the signs of the times, or doubt that, unless the men of the next generation can find useful wives, matrimony will become an even greater difficulty for them than it is now. All knowledge and accomplishments have their time and place, but domestic management is universally required; and can any other study or accomplishment bear such abundant fruit or go so far to secure health, happiness, and comfort for husband and children? Let all be sure that she who is these days of expensive living shows how the best use can be made of cheap material, and who in any measure helps to revive what threatens to become a lost art in the home, does a work which far outweighs any within the power of woman.

Mary Hooper February 1874



General Remarks on Cookery and Serving Dinners.


   The great art of all cookery, whether of a simple or Elaborate character, lies in making the most of the material under treatment, so as never to abstract either flavour or nourishment, and whenever possible to augment both. This, especially in the case of vegetables, is but little understood in England, where their use and value are, by cooks at least, so under-rated that care or attention in their preparation is not considered necessary. Thus from year's end to year's end the potato appears on our tables in no other form than plain boiled, to our great loss, for if cooked in any one of the ways in which fat can be employed it is not only rendered more nourishing, but more digestible.


   Many persons with whom plain boiled potatoes disagree can eat them, if, after being half-cooked by boiling, they are browned in the oven or before the fire with a little fat. If, however, one proposes the use of a little butter in cooking vegetables one is accused of extravagance, yet people never consider how far more extravagant it is to waste good food by the careless manner of its preparation. Take for instance cabbage and greens of all sorts. Under the most approved treatment they are generally boiled with so much soda as to extract all flavour, leaving only a mass of watery pulp, which, if eaten with meat, destroys its savour and relish. The use of that inexpensive article a vegetable presser is comparatively rare, and it is not easy to press out all the water by any other of the rough and ready means generally employed.


   Vegetable marrow, again, is, as a rule, so treated as to render it most insipid. The method of cooking most in vogue, of course, because considered the least trouble, is to cut the marrow in slices and boil them in water, with, if by good luck it is not forgotten, a little salt. In this way vegetable marrow is utterly ruined. The proper manner to cook it quite plainly is to prick it with a fork and toil it whole, and when done to cut it into quarters, take out all the seeds, gently press out the water, without breaking the marrow, and serve either with butter sauce or dissolved butter poured over it. A still better way is, after preparing the marrow as above, to put it into a stewpan with a little butter, pepper and salt, and toss it over the fire for five 'minutes. Indeed, this simple sauté of most vegetables is greatly to be recommended. Not to multiply instances further, the onion shall conclude the list of Vegetable grievances. If you recommend the use of this wholesome nourishing vegetable, you are generally met with an expression of disgust, or an assurance that ' it does not agree with us.' But, why does it disagree with people? Because it is generally only half cooked, or in such a manner as to make it strong and indigestible. Properly cooked, onions rarely disagree with anyone, and are indeed in some cases very valuable for invalids. One of the best and most simple ways of dressing onions is to boil them in water with a little salt until so tender they can be pierced with a straw. They may be served thus as an accompaniment to almost any meat . dish, or, when drained, may be simmered for a few minutes in a little gravy, butter sauce, or a small piece of butter with pepper and salt. When onions are fried they should first be parboiled, then no unpleasant consequences after eating them need be apprehended. The water in which onions are boiled should never be thrown away, it is a useful addition to soups and gravies.


   There is even more cause to complain of the wasteful treatment of fish than of vegetables, because the water in which the latter are boiled, with few exceptions, is useless; but the liquor in which fish has been boiled very often contains a great deal of savour and nourishment, yet is very rarely put to any use. It makes an excellent basis for soup, and when not required for this purpose should be kept from time to time, and used for again boiling or stewing fish, which thus gains instead of losing its fine qualities, as it does to a great extent when boiled in plain water. Warmed every day and put into clean vessels fish liquor will keep for a considerable time, even in hot weather. The bones of fish are useful for making stock for many purposes, and especially for that last mentioned. Soles are deprived of much of their flavour and are rendered dry by skinning; they should always be scraped. Much fish is wasted for want of the simple precaution of rubbing it over with a little vinegar; it may thus be kept good for days, and by properly wiping can be used for frying. All white fish is improved by this treatment, a very little salt being added if for use the same day.


   We will but glance in this place at the great and universal waste of meat, the better plan being to show, as in the following recipes, how to economise in its use. As has before been said, the great object we have in view is to popularise other forms of diet than that which is comprised in the term 'plain roast and boiled.' In the former the waste is frequently enormous, especially in cases where the cook over-roasts the joints for the sake of securing to herself the perquisite of dripping, a perquisite, by the way, which no good housekeeper will concede. The cost of fuel for domestic purposes is now very great, and large fires are requisite for roasting joints weighing even eight or nine pounds. It is, therefore, a great point if dinners can be cooked with less expenditure of heat and composed of less costly material than the aforesaid joints.


   As a means of effecting great saving in roasting poultry, small joints such as loin of mutton, fillet of beef, or even a small Welsh leg of mutton, a shoulder weighing five or six pounds, &c., a kind of Dutch oven called a V oven, measuring fourteen by ten inches, is recommended. It has a sloping cover which is reversible, so that the meat can be constantly turned without being removed from the hooks; it also admits of basting with great facility. Any of the joints given in the bills of fare, as well as those mentioned above, may be roasted in this oven with a mere handful of fire, and will be found quite as nice as if done on the spit. Mr. W. S. Burton, of Oxford Street, has always these ovens in stock, the cost is seven and sixpence each, they can be used with any kind of range. Anxious inquiries are being made on all sides for the most economical cooking ranges, and as to the comparative extravagance of the old fashioned open range and the modem Kitchener. It may safely be asserted that the former has no merit on the score of economy, and that it is not possible to cook by it so well as by a closed range. There are, however, some people who say that meat is not eatable roasted in a Kitchener. As the result of experiments it has been found that the best judges are unable to detect the difference between a joint roasted before the fire and in art oven with proper ventilation. Everything, indeed, depends on the principle of ventilation, and in this respect the plan of the first patentee, Flavel, of Leamington, has never been surpassed.


The Flavel's Kitchener

Housed in the reception of renamed company of Rangemaster (2009)


   The great difficulty of introducing gas stoves into middleclass houses has hitherto been the cost of the gas, but Messrs. S. Leoni and Co. have now succeeded in obviating this difficulty, and their gas stoves, both as regards economy and efficiency of action, are deserving of all praise. It is always desirable to have a small gas stove in every kitchen, for occasional use when the fire goes out; it is also most convenient for any little experiment the lady of the house desires to make. Boiling meat is certainly more economical than roasting it, but then there are only legs of mutton, pork and lamb, and salted beef, which can properly be so treated. When the broth in which the three first mentioned are cooked is used, and providing the meat has not to be eaten cold, there is much to be said in favour of boiling, but in small families, or families with moderate means, these joints must now be regarded rather as a treat for high days than as daily fare. It must be understood that meat which has been cooked at boiling point, instead of just below it, has lost much of its savour, and is generally hard and indigestible. Boiled beef is so much relished by many persons that we hesitate to condemn it. Still the truth must be told; it is neither so wholesome, nourishing, nor economical, as fresh meat. All the juices are extracted in the process of salting, and it is thus rendered hard and indigestible. The broth of boiled beef has no more value than plain salt and water, and it is a great error to suppose it will make a nourishing soup. There can be no question that stewing is one of the best and most wholesome forms of cookery. But English cooks of this generation have very little knowledge of the art, and such stews as they prepare are generally wasteful and indigestible. Two causes contribute to this failure. The want of proper utensils and of knowledge how to regulate the temperature so that the contents of the stewpan are kept just below boiling point, or at that stage known as simmering. There are a number of pieces of meat now considered inferior, which, properly stewed, make exquisite dishes, and a good cook will send to table even the shin of beef as tender as a chicken. A celebrated physician has said that the action of the stewpan is very nearly like that of the stomach, and that it is a great gain when the first can be made to do some of the work often unduly assigned to the latter.


   The great French novelist, who finished his literary labours by writing a voluminous cookery book, says, 'what would the culinary art be without the stewpan? It is, without contradiction, the favourite arm, the talisman, the good for time of a cook;' and he goes on to assert that the superiority of French cookery is due to 'the honour with which the professors of the art invest the stewpan.'


   In large and well-appointed kitchens, cooks have every kind of utensil necessary for bringing their work to perfection. In smaller establishments, however, the case is frequently reversed; and hence, no doubt, one great reason that our national style of cookery remains so bad. In many kitchens copper stewpans are not to be found, and it is impossible to make any good stew or delicate sauce in iron saucepans, which, from long use, or it would be fitter to say misuse, have acquired a flavour of their own, which they impart to everything put into them. An idea prevails that copper utensils are dangerous and poisonous, if this were the case the whole French nation would have been poisoned ere this, for the abominable iron saucepan is unknown amongst them. Copper ' stewpans are, indeed, dangerous to health and even life if kept in a dirty state, or if things are allowed to get cold in them. But these accidents are so easily avoided, or rather arise so exclusively from the grossest negligence, that they can never be urged as valid reasons against the use of copper utensils. The outside of a stewpan is easily kept bright by the aid of polishing paste sold by, all ironmongers. As to the inside, if, the moment the pan is done with, it be quite filled with water and a little soda or sand, or even fine ashes, put in and allowed to boil awhile, it almost scours itself and will require little more than wiping out. Iron stewpans lined with enamel are the best substitutes for copper, and in cases where it is desired to avoid the trouble of keeping things bright may be preferable.


   Broiling is an excellent method of cooking all small things which do not require to be exposed long enough to the fire to harden the surface. Few things surpass a well-broiled steak or mutton chop, and the only art required to serve either in perfection is to turn, frequently over a clear fire. A very useful addition to the closed range is a small standard let into a square hole at the back and pierced at regular distances for a gridiron specially adapted to it, so that' the height can be most conveniently regulated. Thus things which require to be cooked rapidly at first can be placed on the gridiron either over the fire or in hole number four of the standard, it can then be raised and the cooking finished by changing the gridiron to number one or two hole, as the case may be.


   Great are the virtues and resources of the frying-pan; by its aid alone a superb dinner might be served. Yet vices, not its own, are often attributed to it. Meat, some say, is hardened in the process of frying, and one medical writer gravely says, frying is the least eligible mode of cookery, on account of the animal fat, butter, or oil which are necessarily used in this process. Now when frying is properly conducted the fat in which things are fried no more enters into the substance of them than the water does into those which are boiled. It merely acts as a vehicle for conveying heat, and if of a proper temperature (about 350) will never make anything greasy. Clarified 'pot top' is the best of all fat for frying, and clarified dripping answers well. A mixture of lard and clarified beef-suet can be used, failing these. In point of fact, things properly fried are not only very delicious, but as wholesome as when boiled or roasted. The great secret of frying well is to have plenty of boiling fat, and to immerse in it the article to be fried. A wire basket is most useful, as it ensures immersion and enables them to cool thoroughly to drain away all fat. It is to be regretted that we have no English word which properly translates the French word sauté as applied in cookery, because the distinction between frying as just described in sufficient boiling fat to immerse, and tossing or lightly frying in a little butter, would then be better understood.


   It is not always convenient or necessary to use a stewpan half full of fat, and such small and delicate things as sweatbreads, brains, kidneys, and mutton cutlets are better sautés in a little butter. Any other kind of fat should be cautiously used to sauté, as it cannot be drained away as in frying, and will therefore impart its flavour to the article under treatment.


   A word must be said in favour of macaroni, an article of diet somewhat neglected in England. When we remember that it is the principal food of a continental nation we cannot but feel surprised that it has had no popularity with us. It is indeed only known to many people as a rich and indigestible dish with a tough covering of toasted cheese, and to others as a very insipid accompaniment to soup. Like many other simple things, potatoes and rice for instance, macaroni requires to be cooked with care and attention, and when these are bestowed it is not only delicious but nourishing. Excellent macaroni can be procured for fivepence a pound, and the best for seven- pence. An ounce is a liberal allowance for each person, whether as a sweet or savoury dish; thus a good nourishing accessory to a dinner may be served at a halfpenny per head, which includes the cost of gravy, butter, or sugar and spices. Macaroni is not dearer in London than potatoes, and contains more nourishment in a smaller compass. It can be dressed in an endless variety of ways, for which a number of good recipes are given at the end of the book, and it is hoped macaroni may soon become as popular with all classes of the community as it deserves to be.


   It is to be regretted that the use of Hors d'oeuvres, even at our small family repasts, is so little understood. Many little delicacies of this kind are inexpensive, and often serve to stimulate the jaded appetite, and even when that is not necessary give variety to a meal and cause it to afford a satisfaction which is not without service to the digestive organs.


   A few prawns or shrimps, a dressed cucumber or salad with a minced anchovy, a mayonnaise of any kind of cold fish, a salad of cold vegetables with hard-boiled eggs, anchovy or caviar canapés, toast spread with potted meat or fish, grated tongue, or potted cheese may be used with advantage, besides a host of other excellent things to be obtained at good Italian warehouses.


   Next in importance to cooking a dinner comes serving it properly. No matter how well the cook may have seasoned her dishes, if they are sent up cold, or with un-warmed plates, they are more than half spoiled, and no matter how expensive the feast, it cannot be enjoyed unless everything on the table is of spotless cleanliness. This principle, which must guide the service, will be the same whether the means of the entertainer are large or small.


   The tablecloth must be of good rich damask, fine, smooth and glossy. A coarse cloth cannot be made to look well, and will detract from the appearance of everything put upon it. The table should always be ornamented with fresh flowers, or, when these are not to be had, green leaves with a few bright berries or evergreens and everlasting flowers may be' very tastefully arranged. If possible, one of the wine-glasses should be coloured, red or green for hock or light wine, the other or others, as the case may be, of pure crystal. It is within the power of most people to furnish their tables with the elegant clear glass now in fashion. That having a small engraved star is particularly beautiful, and it is well if water-bottles, decanters, tumblers and wine-glasses can all be used en suite, A water-bottle should be placed between every two persons, or if the party is small, at the four comers of the table. The same rule should be followed with salt-cellars and cruets. . Unless the mistress has clever and trust- worthy servants, she should herself see that the salt is fine and good, that the cruets are all filled and in order, especially that the anchovy sauce has not become encrusted round the neck of the bottle, and that the mustard-pot has been recently replenished. Table napkins should be as fine and large as can be afforded, and be neatly folded, so as to enclose a piece of light bread or French dinner roll. It is proper to have bread or roll of the day's baking, but staler should always be at hand for those who prefer it. It is as well to follow the old fashion, and especially in the case of having but limited attendance, of laying as many knives, forks and spoons as may be required — thus, a tablespoon for soup, fish knife and fork, large knife and fork, or two, dessert-spoon and fork for sweets, knife for cheese.


   The dinner a la Russe is an elegant mode of service for those who have a skilful carver and plenty of waiters, but should never be attempted under other conditions. A hostess is bound to see that her guests are well and plentifully served, and this first rule of hospitality will best be insured if she herself undertake the duties of the table. In the case of small friendly parties, it is not desirable to crowd the table with dessert dishes, however pretty they may be: it is better for vegetables and sauces to occupy the available space, and when there is but one waitress for the hostess to assist the guests, and they each other. Nothing is more absurd than for a guest to wait whilst the over-tasked attendant fetches what is required, when it might be readily passed by his next neighbour. Great care should be taken in the selection of cheese. Roquefort and Gruyere are the best of foreign cheese, and are not, because of the small quantity required of them, more expensive in the long rim than fine English or even American cheese. It is customary now to serve these last grated, but whenever this is done small square cut pieces should be handed on the same salver. Butter, made into small neat pats, should be offered with cheese, as well as biscuits or pulled bread.


   The kind of wine to be served with a dinner of moderate pretensions is a question of some importance. A general answer only, however, can be given, as it must or should depend on the means of the host. It is by far too common a practice to offer to guests a variety of wines with high-bounding names which really only disguise liquid poison. Nothing can exceed the treachery of asking people to dinner under the guise of friendship, and ,then giving them either to eat or to drink of that which may be injurious to health. Champagne, Amontillado sherry or old port should never be used by those who cannot afford to pay a price that will insure purity, for it is only under exceptional circumstances that wines of a high class can be bought cheaply. All wines of a Rhenish character are suitable for dinner use. Sauterne and Chablis of good quality are not expensive, and good sound claret is within everybody's reach. Besides the wines of France and Germany, those of Hungary and Greece are admirably suited for such dinners as are proposed in this book. As a general rule, when Sauterne is served with fish, claret will do well with the other dishes, and a glass of sherry be acceptable with sweets and cheese. During the summer claret-cup may be served after a glass of sherry with the fish. Unless the claret is of a rich kind, which is unnecessary, not more than one-third water should be mixed with it, and it is a mistake to make the cup so sweet as to destroy the refreshing sharpness of the grape-juice.


   With regard to dessert we would say have few dishes and those of the choicest. Do not, unless you can afford to pay extravagant prices, get fruit which is out of season. It rarely has its proper flavour, and it is ostentatious to place before your guests costly things merely as such. In the summer, for instance, a dish of freshly gathered strawberries, and fine ripe cherries, with cakes for a centre, are ample for the dessert of a small dinner. Only in the intermediate seasons should dried fruits, compotes and things of that kind be resorted to.


   In winter, pears of the best growth — observing that two of the very large kind are enough for a dish — with apples and nuts make a good and sufficient dessert. Plain biscuits should always be on the table, in the biscuit canister of glass or silver. It is customary for coffee to be served before the ladies rise from the table. It should be sent up in very small cups, without cream or milk, and without being too strong be really cafe noir. After this, a small glass of choice eau-de-vie or liqueur may be offered, and will be more readily accepted if the host can give some little history of it, or say it was made by the hostess or under her superintendence.


   In concluding these few observations let me beg all to remember that the excellence of a dinner does not depend on its costliness, but on the degree of care given to its arrangement and preparation. A kind-hearted and hospitable hostess can invest ordinary things with so much grace that her guests will rise from a small, well- served, inexpensive dinner with a sense of satisfaction wanting to many a costly banquet. In dispensing hospitality it should always be borne in mind that, in giving of the best according to our means, we greatly enhance its value by the practical evidence of good will which is shown in the trouble taken to insure the pleasure of our guests. In the quaint words of an old poet : —


Such a host, my friend, expends much more In oil than cotton; solely studying love!





Rediscovering the Gelatine Factory



The Gelatine Factory

A comprehensive account 1899

from Round About Warwick


George Nelson



Nelson's Emscote Mills 2009



T B Dale


Charles Nelson


The Nelson Brothers


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Charles Nelson's

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A Visit to

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Tomoana New Zealand


Guy Montague Nelson

Nelson Village

Charles St, Warwick


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Isinglass Wars

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Davis Gelatine


Home Comforts


Mary Hooper



Mary Hooper Letters

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Nelson's Home Comforts

Mary Hooper


Wives and Housewives

Mary Hooper


Little Dinners

Mary Hooper


Cookery for Invalids

Mary Hooper


Every Day Meals

Mary Hooper


Hints on Cookery

Mary Hooper

Good Plain Cookery

Mary Hooper


Handbook for the

Breakfast Table

Mary Hooper


Weekly Telegraph

Cookery Book

Mary Hooper

Our Dog Prin

Mary Hooper

Ways & Tricks of Animals

Mary Hooper


Lily's Letters from the Farm

Mary Hooper

Charles Wentworth Wass

Round About Warwick

Walter Nelson

Fleur De Lys

The Pie Factory at Emscote

Sir E Montague Nelson's Cuttings, Letters and Keepsakes Circa 1882 Randolph Turpin


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