ting the feelings of her purblind
old servant; or Margaret Fuller shelling peas?

The chief difficulty, I fancy, with women trying recipes is, that they
fail and know not why they fail, and so become discouraged, and this is
where I hope to step in. But although this is not a cookery book,
insomuch as it does not deal chiefly with recipes, I shall yet give a
few; but only when they are, or I believe them to be, better than those
in general use, or good things little known, or supposed to belong to
the domain of a French _chef_, of which I have introduced a good many.
Should I succeed in making things that were obscure before clear to a
few women, I shall be as proud as was Mme. de Genlis when she boasts in
her Memoirs that she has taught six new dishes to a German housewife.
Six new dishes! When Brillat-Savarin says: "He who has invented _one_
new dish has done more for the pleasure of mankind than he who has
discovered a star."

CONTENTS.

CHAPTER I.

PAGE

PRELIMINARY REMARKS 1

CHAPTER II.

ON BREAD.

Sponge for bread.--One cause of failure.--Why home-made
bread often has a hard crust.--On baking.--Ovens.--More
reasons why bread may fail to be good.--Light
rolls.--Rusks.--Kreuznach horns.--Kringles.--Brioche
(Paris Jockey Club recipe).--Soufflee bread.--A novelty 12

CHAPTER III.

PASTRY.

Why you fail in making good puff paste.--How to
succeed.--How to handle it.--To put fruit pies together so
that the syrup does not boil out.--Ornamenting fruit
pies.--Rissolettes.--Pastry tablets.--Frangipane
tartlets.--Rules for ascertaining the heat of your oven 22

CHAPTER IV.

WHAT TO HAVE IN YOUR STORE-ROOM.

Mushroom powder (recipe).--Stock to keep, or glaze
(recipe).--Uses of glaze.--Glazing meats, hams, tongues,
etc.--Maitre d'hotel butter (recipe).--Uses of
it.--Ravigotte or Montpellier butter (recipe).--Uses of
it.--Roux.--Blanc (recipes).--Uses of both.--Brown flour,
its uses 28

CHAPTER V.

LUNCHEONS.

Remarks on what to have for luncheons.--English meat
pies.--Windsor pie.--Veal and ham pie.--Chicken
pie.--Raised pork pie.--(Recipes).--Ornamenting meat
pies.--Galantine (recipe).--Fish in jelly.--Jellied
oysters.--A new mayonnai