Prefatory Note
I have written this book for Young Ladies and inexperienced Cooks, as a simple guide for them in Cookery. I have had a practical cooking-class for some time in various towns, where I have proved my recipes by cooking them for the ladies.
I have been asked to form a book of these recipes, as most Cookery Books are not suitable for economical households; and the result is now submitted to the public.
I have learnt from experience what is wanted in a kitchen, and therefore the instructions given are such that any one can follow them without difficulty.
I intend, as soon as possible, to publish another little work, with additional recipes, as time has failed me to give, in the present publication, all the recipes that I think of importance.
J. H.
Note
At the outset we have to remind all who read these pages, that great pains must be taken to have all pans and dishes scrupulously clean. In cleaning copper pans, attend to the following directions:—If there are any lemon skins left from cooking, boil them in salt and water, dip a piece of flannel in the liquid, and rub your pan well. Then rinse with cold water, and dry with a linen cloth. Every pan must be rinsed or dusted out before being used, for the smallest speck of dirt will destroy a whole panful of sauce; and good sauces are the foundation of good cooking.
Cooks cannot be too careful in keeping their sauce-pans scrupulously clean. To clean ordinary pans, place them on the fire with some water and a little washing soda, and let the water get hot. Then wash out your pan, rub lightly with a few ashes and rinse with clean water.
Keep a pan for omelets only.