“This volume is dedicated to the busy American housewife, in the hope that its use will lighten her toil and prove to be a trusted helper in the numerous duties which she so nobly undertakes. We believe that the pages of this book… will be welcomed as a great boon by many thousands of women, whether they do the work themselves or merely supervise it. The many recipes here compiled cover every variety of food and are easy to follow in practical us ; the lists of ready-made menus for various kinds of meals will often be referred to, and this department will be found to contain valuable household recipes, and many general hints on serving and table-setting which distinguish this part of the work from the ordinary cook book.

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.