Warne’s Model Cookery and Housekeeping Book

                                                                                                                                                     Author: Mary Jewry
                                                                                                                        Published: Fredrick Warner and Co., New York

Physical Description: This book has an intricate cover. The base of it is a red brown. The title is spread across four lines and is done in gold capital letters. The first letter of each word is outlined in black. Behind the word Warne’s there is an ivory semicircle with some black designs in it. To the right of it there is a thick horizontal black line with flowers above it. Below the title there is a line of white circles and ovals with black spots on them, they are meant to look like dishes. On the inside of the cover there an ad for Swinborne’s which made products for infants and children as well as gelatine. The book is 8 inches long and 6 inches wide and 2.5 inches thick with 728 pages. Throughout the book there are various illustrations and some advertisements.

Subject: This cookbook is an updated version of a previous addition, with the author constantly updating her work with new recipes. This book also seeks to make every day cooking and entertaining affordable. There are several practical chapters in this book including how to choose fruits and vegetables, kitchen utensils, and how to manage servants or what to serve people who are ill.

Warne's Cookbook

                                                                                                                                                        Rabbits, Mumbled
                                                                                                                                                          Time: one hour.
              Two medium-sized rabbits; nine eggs; one teaspoonful of nutmeg; rind and juice of a lemon; two teaspoonful’s of salt; a dozen sippets of toasted bread.
               Boil the rabbits thoroughly for three quarters of an hour, chop up all the flesh to a fine mince, add salt, nutmeg, lemon juice, and chopped lemon peel.                                             Put it in a stew pan with eggs and butter, and stir well for a quarter of an hour. To be served very hot, garnished with the bread sippets