The present volume is designed as a sequel to my book, entitled
“Directions for Cookery in all its Branches.” Since the first appearance
of that work, I have introduced into the new editions so many
improvements and additional receipts that its size can no longer be
conveniently increased. While obtaining fresh accessions of valuable
knowledge on this and other subjects connected with the domestic
improvement of my young countrywomen, I have been induced to note down,
as they presented themselves, these new items of information. And I now
offer them, arranged in due form, to that most efficient of all patrons,
the public.
Families who possess the means and the inclination to keep an excellent
table, and to entertain their guests in a handsome and liberal manner,
will, most probably, find in this book and its predecessor all that may
be wanted for such purposes. A large number of these new receipts are of
French origin; obtained from French cooks, or from persons instructed by
them. And I have endeavoured to render the directions as intelligible
and practicable as possible; so as to be easily understood, and easily
followed. I have not thought it necessary to give their titles in
French, as foreign designations can rarely be comprehended, or indeed
accurately pronounced, except by those who are familiar with the
language. Let these and the other receipts be fairly and faithfully
tried, and I trust that few, if any, will cause disappointment in the
result.