The original book used sidenotes to indicate recipe names. In this
version of the e-book, the transcriber has rendered the recipe names
as sub-headings for ease of reading.
The table of contents has been added by the transcriber for the
convenience of the reader.
Minor punctuation errors have been repaired.
Several terms appear variously with a hyphen or a space--bread-crumbs
and bread crumbs, chafing-dish and chafing dish, egg-plant and egg
plant, horse-radish and horse radish, etc. These are preserved as
printed. Hyphenation has otherwise been made consistent.
The author uses some variant spelling, for example, curaçoa or bran
new. There are also some inconsistencies--omelet and omelette, soufflé
and soufflée, piquant and piquante. These are all preserved as
printed.
There are some small inconsistencies between recipe names in the main
body of the book and those in the index. These are all preserved as
printed.
On page 29, the word chevril (a type of horse tea) occurred. As it
appeared in a paragraph referencing several herbs as seasoning, it has
been amended to chervil, on the assumption that that was actually the
intended word.
On page 216 is the phrase "tender, smallest stocks of celery." This
may be an error for "stalks of celery," or it could be that the
intention was to refer to a store of celery or the availability of
it. As there is no way to sure, it is preserved as printed.