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
the 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.