O GOULD, NEWMAN, AND SAXTON,)
CORNER OF FULTON AND NASSAU STS.
1841.

Entered according to Act of Congress, in the year 1841, by

DAYTON & SAXTON,

in the Clerk's Office of the District Court of the United States for
the Southern District of New-York.

[Illustration: PLATE.

MUTTON.

1. Leg.
2. Loin, Best End.
3. Loin, Chump End.
4. Neck, Best End.
5. Neck, Scrag End.
6. Shoulder.
7. Breast.
A Chime is two Loins.
A Saddle is two Necks.

VEAL.

1. Loin, Best End.
2. Loin, Chump End.
3. Fillet.
4. Hind Knuckle.
5. Fore Knuckle.
6. Neck, Best End.
7. Neck, Scrag End.
8. Blade Bone.
9. Breast, Best End.
10. Breast, Brisket End.

PORK.

1. The Spare Rib.
2. Hand.
3. Spring.
4. Fore Loin.
5. Hind Loin.
6. Leg.]

PREFACE.

The writer does not deem any apology necessary for adding another to the
long list of gastronomic works, provided she has accomplished the
desirable object of producing a Cook Book which shall commend itself to
all persons of true taste--that is to say, those whose taste has not
been vitiated by a mode of cooking contrary to her own. Although not a
Ude or a Kitchener, she does profess to have sufficient knowledge of the
culinary art, as practised by _good American cooks_, to instruct those
not versed in this truly interesting science.

The inefficiency of most works of this kind are well known to all
experienced housekeepers, they being generally a mere compilation of
receipts, by those who _have no practical knowledge_ of the subject, and
are consequently unable to judge of their correctness, or to give the
necessary directions for _putting_ the ingredients together in the right
manner. A conviction that a _good practical Cook Book_ was much needed,
induced the writer to exert herself to supply the deficiency. She does
not pretend to infallibility, but having taken a great deal of pains to
have each receipt as correct and nice as possible, she trusts that they
will generally give satisfaction.

The mode of cooking is such as is generally practised by good American
housekeepers, and the receipts embrace all the various branches of the
culinary science, from preparing the most simple vegetables or broths,
to making the most delicate cake, creams, sweetmeats, &c. The writer has
endeavored to combine both economy and that which will be agreeable to
th