The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens.
- Title
- The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens.
- Author
- Woolley, Hannah, fl. 1670.
- Publication
- London :: printed for T. Passinger, at the Three Bibles on London Bridge,
- 1677.
- Rights/Permissions
-
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- Subject terms
- Cookery -- Early works to 1800.
- Canning and preserving -- Early works to 1800.
- House cleaning -- Early works to 1800.
- Beauty, Personal -- Early works to 1800.
- Women -- Education -- Early works to 1800.
- Link to this Item
-
https://quod.lib.umich.edu/e/eebo/a66839.0001.001
- Cite this Item
-
"The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A66839.0001.001. University of Michigan Library Digital Collections. Accessed May 1, 2024.
Contents
- title page
- license
- THE EPISTLE TO ALL Young Maidens.
-
section
- General DIRECTIONS TO Young Maidens.
-
Directions for such as desire to be Waiting Gentlewomen.
-
Directions for Preserving, Conserving, and Candying.
-
H
w to preserve Barberies. - To Preserve Pears.
- To preserve green Pippins.
- To preserve Black Cherries.
-
To Preserve Mulb
rries. -
To Prese
ve Oranges and Lemmons. - To Preserve Gooseberries.
- To Preserve Roses.
- To Preserve Cherries.
- To preserve Ripe Apricocks.
- To Preserve green Walnuts.
- To Preserve Eringo Roots.
-
To Preserve Ennula-C
mpana Roots. - To make Conserve of Roses.
-
How to Candy all sorts of Flowers, as they grow wi
h their Stalk on. -
To C
ndy Eringo Roots. -
The best w
y to dry Plumbs. - Colours for Fruit.
- To make Marmelade of Quinces.
-
How
o ma e Sy up f Violets. - To make Syrup of Roses.
- To make Syrup of Coltsfoot.
-
H
- Directions for Writing the most Vsual and Legible Hands for Women; as Mixt Hand, Roman Hand, and I∣talian Hand.
- Directions for Writing of Mixt Hand.
- Directions for the Roman Hand.
- Directions for Italian Hand.
- Directions for Arithmetick.
- Directions for Carving.
-
Directions for Preserving, Conserving, and Candying.
-
Directions for such who intend to be House-keepers to Per∣sons of Honour or Quality.
-
Directions for Distilling of Waters.
- To make Aqua mirabilis.
-
To make Dr.
Stephens his famous Water. - An excellent Water for the Eyes.
- To make an excellent Plague-water.
- To make an excellent Surfeit-Water.
- To make Angelica-Water.
- To make Mint-Water.
- To make a very good Cordial-Water: without stilling.
- To make Poppy Water.
- To make Rose-Water.
- To make Spirit of Roses.
-
To make a most Excellent Wa
er.
-
Directions for the making of some of the choicest Receipts in Physick and Chyrurgery.
- A Receipt for an Ague.
-
To cure a Quartan
Ague. - A very good Receipt to comfort the Stomach.
- To cure Corns.
- For the Yellow Iaundis:
- For the Black Iaundies.
-
For Inf
ction of the Plague. - For all Feavers or Agues in Sucking Children.
- For the Head-ach.
- An excellent Dyet Drink for the Spring, to purge and cleanse the Blood.
-
A good Receipt for the Dropsie, either Ho
or Cold. - Another most excellent for the Dropsie.
- How to Prevent the Tooth-ach.
- A Present Remedy for the Tooth-ach.
-
A good Receipt for the S
one and Gravel. -
For the Griping of
he Guts. - The Plaister of Plaisters.
- For the Falling Sickness or Convulsion Fits.
- For the Worms in Children.
- For a dry Cough.
-
For the I
ch. - For Deafness.
- To make Oyl of St. Iohns Wort, good for any Ach or Pain.
-
To make an Oin
ment for any Wound or Sore. -
A Searcloth for all Ach
s. -
A m
st exc llent Balsom for Wounds and other things. -
How to help a Stinking bre
h, which comes from the Stomach. -
To m
ke the Leaden Plaister. - For the Wind Colick.
-
Directions for Distilling of Waters.
-
Directions for such who desire to be Chamber-Maids, to Per∣sons of Honour or Quality, or Gentlewomen either in City or Country.
- Directions for Starching of Tiffany.
- Directions for Washing White and Black Sarsenets.
-
Directions to Wash and Starch Points.
- To make Clean Gold and Silver Lace.
-
To get Spots of Ink out of Linne
Cloth. - To get the Stains of Fruits out of any Linnen Ctoth.
- To take out any greasie Spots out of Silk, Stuff or Cloth.
- How to make clean Plaie.
- How to keep the Hair Clean, and Pre∣serve it.
- To Wash the Face.
- To make a Salve for the Lips.
- To keep the Teeth clean and sound.
- To make the Hands White and Soft.
- To Smooth the Skin, and take away Morphew and Freckles.
-
Directions for making of Custards, Cheesecakes, Raising of Paste, and making of Tarts end Pyes.
- To make Custards.
- To make Cheesecakes.
- How to make Puff-paste.
- How to make Paste for all manner of Tarts and Pyes.
- To make an Almond Tart.
- To make a Cowslip Tart.
- To make an Artichoke Pye.
-
To m
ke Marrow Pasties. - To make a Calves foot Pye.
- To make an Eel Pye with Oysters.
- To make a Lamb Pye.
- To make an Egg Pye, or a Minced Pye of Eggs.
- To make a Herring Pye.
- To make a Quince Pye.
- To make an Humble Pye.
- To make a Venison Pasty.
- To make a Beef Pasty like Red Deer.
- To make an Oister Pye.
- To make a Goose Pye.
- To make a Veal Pye.
- To make an Eel Pye.
- To make a Warden or Pear Pye.
- To make a Codling Tart.
- To make a Gooseberry Tart.
- To make an excellent Minc'd Pye.
- To make a Pidgeon Pye.
- To make a Pippin Tart or Pye.
- Directions for making of Spoon Meat, as Caudles, Broths, and Iellies.
- Directions for making of Pickles and Sawces.
-
Directions for making os Sawces.
- To make Sawce for Green Geese.
- To make Sawce for Land Fowl.
- To make Divers Sawces for Roast Mutton.
- To make Several Sawces for Roast Veal.
- To make Sawces for Red Deer.
- To make Sawces for Roast Pork.
- To make Sawces for Rabbets.
- To mabe Sawces for Roast Hens.
- To make Sawces for Roast Chickens.
- To make Sawces for Roast Pidgeons.
-
To make Sawces for all manner of Roast Land Fowl. As,
-
Turkey, Peacock, Pheasant, Par
ridge, and the like. -
To make S
wce for a Stubble or Fat Goose. - Sawce for a young Stubble Goose.
- To make Sawces for a Duck or Mallard.
- To make Sawces for any kind of Roast Sea Fowl
- To make Green Sawce for Pork, Goslings, Chickens, Lamb or Kid.
- To make Sawces for Roast or Boyled Salmon.
-
Turkey, Peacock, Pheasant, Par
-
Directions for such who desire to be Nursery-Maids to Person
of Honour or Quality, or else to Gentlewomen either in City or Country. - Directions for such as desire to be Cook-Maids, in Noble, or Gentlemens Fa∣milies.
-
Directions for dressing of Flesh, Fowl and Fish.
-
First, For Dressing of Flesh.
- To Boyl a Leg of Veal and Bacon.
-
To m
ke a Fri asie of Veal. - To Roast a Haunch of Venison.
- To Stew a Leg of Lamb.
-
To make Sco
ch Colo s of Veal - To Boyl a Chine, Rump, Surloin, Brisket, Rib, Flank, Buttock, or Fillet of Beef.
- To Roast a Shoulder of Mutton with Oysters.
- To Stew a Rump of Beef.
- To Stew a Breast, Loyn, or Neck of Mutton.
-
To Farce, or S
uff a Fillet of Veal. - To Dress a Leg of Mutton, a Savoury Dish.
- To Boyl a Fore-Loin of Pork, with good Sawce to it.
-
First, For Dressing of Flesh.
-
Directions for Dressing of Fowl.
- How to Roast a Hen or Pullet.
-
To Roast Wood
ocks the English way. - To Roast Woodcocks the French Way.
- To Roast a Pig the Plain way.
- To Roast a Pig otherways.
-
To Roast a H
re. - Land, or Sea Fowl, How to Boil them.
- How to Boyl Plovers, Quails, Blackbirds, Rails, Thrushes, Snipes, Wheat ears, Larks and Sparrows.
-
To Boyl Capons, Pullets, Chickens, Pid∣geons, Pheasants, Par
ridges. -
To Boyl C
p ns or C ckens, with S e . -
To Boyl any large Water Fowl, as Swan, Whopper, Wild or Tame Geese, Crane, Hern, Duck, Mall
rd, &c. - To Boyl Pidgeons.
- To Stew Pidgeons in the French Fashion.
- How to Pot up Fowl for to carry to Sea, or otherwise to be spent at home.
- Directions for Dressing of Fish.
- A BILL OF FARE FOR Every Month in the Year.
- Directions for Vnder Cook-Maids.
- Directions for such as desire to be Dairy-Maids.
- Directions for such who in∣tend to be Laundry-Maids in Great Houses.
- Directions for House-Maids in Great Houses.
- Directions for Scullery maids in Great Houses.
-
Books sold by
Thomas Passinger at the Three Bibles onLondon-Bridge.