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HOUSE AND HOME

Housekeeping — Manners —How-To

Posts tagged Cooking Lectures
Housekeeping

By Marilynne Robinson

"Housekeeping" is a novel by Marilynne Robinson, first published in 1980. The novel tells the story of Ruth and her younger sister Lucille, who are left in the care of their eccentric aunt Sylvie, after their mother commits suicide and their grandmother dies. Sylvie is a wanderer who has never settled down, and her unconventional approach to life clashes with the small, conservative community of Fingerbone, Idaho, where the sisters grew up.

As the girls come of age, they struggle with their own sense of identity and belonging, and with the conflicting values and expectations of the people around them. Ruth is drawn to Sylvie's unconventional lifestyle, and becomes increasingly alienated from the town and its inhabitants, while Lucille yearns for a more stable and traditional life.

Throughout the novel, Robinson explores themes of family, loss, grief, and the search for meaning and belonging. She also delves into questions of gender, identity, and the complex relationships that exist between women. At its heart, "Housekeeping" is a deeply moving and introspective novel, which offers a nuanced and insightful exploration of the human experience.

Robinson's prose is spare and lyrical, and her characters are vividly drawn, with a sense of empathy and compassion that is both rare and profound. The novel is widely regarded as a modern classic, and has won numerous awards and accolades for its exceptional writing and storytelling.

NY. Picador. 1980. 219p.

Mistress Dod's Cook and Housewife Manual

CONTENTS. PART I. Introductory Lecture. Syllabus of Culinary Lectures. Directions for Carving, with Cuts. Bills of Fare, and Observations on laying out Tables and arranging Dinners. Company Suppers. Dejeuners a la Fourchette. PART II. ELEMENTARY PROCESSES OF COOKERY.Chap. I. Boiling and Steaming. II. To boil a Round of Beef; etc III. Roasting and Baking. IV. Broiling. V. Frying. VI Broths, Soups, and Gravies, Stew or Mouthful Soups, Fish Soups. VII. Fish and Fish-Pies. VIII Vegetables and Roots. IX Sauces, Essences, Pickles, Catsups, Vinegars Herb-Wines, Mustards, and other Condiments. PART III Made dishes. French Cookery. National Dishes. PART IV Liqueurs, boiling times, culinary terms .Preparations for the sick. Cleaning and Preserving.

Oliver and Boyd. Edinburgh. 1862. 569 p.