e palate, but she has never suffered the former to supersede the
latter. This book is intended for all classes of society, embracing
receipts both for rich and plain cooking, and written in such a plain
manner, that the most unskilled need not err. Placed in the hands of any
servant of common capacity, who can read, it will set aside the
necessity of those frequent applications for directions, with which the
patience of housekeepers is often tried. The experienced cook may smile
at the minuteness of the directions; but, if she has witnessed as much
good food spoiled by improper cooking as the writer of these receipts,
she will not think she has been too explicit.

In regard to the seasoning of food, it has been found impossible to give
any exact rules, as so much depends upon the quality of the seasoning
and food. The cook should be careful not to have the natural flavor of
the food overpowered by the seasoning; and where a variety of spices are
used, no one of them should predominate.

Independent of the receipts for cookery, we have annexed a collection of
miscellaneous receipts relative to housekeeping, which, together with
the copious illustrations and directions for carving, we trust will
render it of superior usefulness.

In conclusion, the writer would give her sincere thanks to those of her
friends who have kindly furnished her with their choice and valuable
receipts: and to those into whose hands the book may fall she would ask
a fair trial of them before passing judgment.

CONTENTS.

NO. PAGE

MEAT.

1 Observations respecting Meat, 9
2 Roast Beef, 10
3 Beefsteak, 10
4 Alamode Beef, 11
5 Beef Liver, 11
6 To Corn Beef, 11
7 Mutton, 12
8 Veal, 13
9 Veal Cutlets, 13
10 Calf's Head, 14
11 Force Meat Balls, 14
12 Calf's Feet,