I take this opportunity of tendering my best thanks to all those who have shown their kind appreciation of my previous efforts ; I also desire to make my grateful acknowledgment, to several confreres and friends who from time to time have afforded me most valuable THE NEW CENTUEY COOKERY BOOK information which has .been of great assistance in the execution of the present work. Among these I would specially mention the late Monsieur A. Thevenot (for many years chef to Lord Clarendon), the late Monsieur Chas. Banhofer (for thirty years chef of Delmonico’s, New York), Monsieur Louis Chevriot (chef to Her late Majesty Queen Victoria), to Monsieur Juste Menager (chef to His Majesty King Edward VII.), to Monsieur E. Gnoepff (late chef to H.I.M. the Emperor of Austria), to Monsieur Urbain Dubois (for many years chef to the late Emperor William I.), to Monsieur C. J. Corblet (chef to Madame Bischoffsheim), to Monsieur A. Escoffier (chef Carlton Hotel, London), to Monsieur A. Coste (chef Hotel Cecil, London), to Monsieur Leon Griinenfelder (chef Grand Hotel, London), to Monsieur A. Eberle (chef Junior Constitutional Club, London), to Monsieur C. Meyer (chef Union Club, New7 York), to Mr. J. C. Buckmaster, M.A., J.P., to Monsieur A. Suzanne (for many years chef to the Duke of Bedford), and to Dr. Arthur Edmunds, M.D. (who kindly contributed the article on the Science of Cookery). My thanks are also due to Messrs. C. Arthur Pearson, Ltd., for their permission to reprint two articles on the methods of cooking, &c., which were specially written by me and published in 4 Home Cookery.’ No pains or expense have been spared to render this work as complete and accurate and ‘ up to date ’ as possible ; but as new dishes and new ideas in regard to culinary preparations are coming to light almost (daily, I I cannot claim that my -book is a complete and exhaustive treatise, although I have endeavoured as far as possible to make it so. London : April 1901. CONTENTS Preface . 5 Author’s Introduction to the New Edition 7 Introductory. — The Art of Cookery : Its Present Aims and Objects f. 13 I. The Science of Cookery: Food Elements and their Combina- tions 16 II. Marketing: The Choice of Food — Buying — The Mode of Cut- ting up Meat— Guide for Ordering Meats — Poultry — Game-Fish and Vegetables and Provisions . . « 21 III. Calendar of Food in Season : Alphabetically Arranged . . 36 > IV. The Kitchen : The Construction and Management of Kitchens — The Ventilation of Kitchens — Scullery Work — Storeroom and Larder — Kitchen Economics, &c. 38 V. Cooking Fuels and Cooking Stoves: Solid Fuels — Gaseous Fuels — Electricity — Liquid Fuels — Cooking Stoves — The Management and Care of Stoves .... 47 VI. On Cooking Temperatures 58 VII. Culinary Requisites : Cooking Utensils, &c. .... 60 VIII. Cooking Processes and their Effects : Boiling — Steaming — Roasting — Baking — Stewing — Braising — Grilling — Frying — ‘ Twice Cooking ’ — Smoking, &c. &c. . . 68 10 THE NEW CENTURY COOKERY BOOK IX. Stocks and Soups : Elementary Principle in Stock-making — Soups in General — Garnishings — Consommes — Creams and Purees 82 X. Sauces and their Composition : Roux and Liaisons — Auxi- liaries of Sauces — Foundation Sauces and their Ad- juncts— Synoptical Classification of Sauces, Ac. . . 91 XI. Seasoning and Flavouring: The Principal Uses of all Condiments and Flavouring Ingredients .... 101

AI-modernized reading of the original text

I take this opportunity of tendering my best thanks to all those who have shown their kind appreciation of my previous efforts ; I also desire to make my grateful acknowledgment, to several confreres and friends who from time to time have afforded me most valuable information which has .been of great assistance in the execution of the present work. Among these I would specially mention the late Monsieur A. Thevenot (for many years chef to Lord Clarendon), the late Monsieur Chas. Banhofer (for thirty years chef of Delmonico’s, New York), Monsieur Louis Chevriot (chef to Her late Majesty Queen Victoria), to Monsieur Juste Menager (chef to His Majesty King Edward VII.), to Monsieur E. Gnoepff (late chef to H.I.M. the Emperor of Austria), to Monsieur Urbain Dubois (for many years chef to the late Emperor William I.), to Monsieur C. J. Corblet (chef to Madame Bischoffsheim), to Monsieur A. Escoffier (chef Carlton Hotel, London), to Monsieur A. Coste (chef Hotel Cecil, London), to Monsieur Leon Griinenfelder (chef Grand Hotel, London), to Monsieur A. Eberle (chef Junior Constitutional Club, London), to Monsieur C. Meyer (chef Union Club, New7 York), to Mr. J. C. Buckmaster, M.A., J.P., to Monsieur A. Suzanne (for many years chef to the Duke of Bedford), and to Dr. Arthur Edmunds, M.D. (who kindly contributed the article on the Science of Cookery). My thanks are also due to Messrs. C. Arthur Pearson, Ltd., for their permission to reprint two articles on the methods of cooking, &c., which were specially written by me and published in 4 Home Cookery.’ No pains or expense have been spared to render this work as complete and accurate and ‘ up to date ’ as possible ; but as new dishes and new ideas in regard to culinary preparations are coming to light almost (daily, I I cannot claim that my -book is a complete and exhaustive treatise, although I have endeavoured as far as possible to make it so. London : April 1901. CONTENTS Preface . 5 Author’s Introduction to the New Edition 7 Introductory. — The Art of Cookery : Its Present Aims and Objects f. 13 I. The Science of Cookery: Food Elements and their Combinations 16 II. Marketing: The Choice of Food — Buying — The Mode of Cutting up Meat— Guide for Ordering Meats — Poultry — Game-Fish and Vegetables and Provisions . . « 21 III. Calendar of Food in Season : Alphabetically Arranged . . 36 > IV. The Kitchen : The Construction and Management of Kitchens — The Ventilation of Kitchens — Scullery Work — Storeroom and Larder — Kitchen Economics, &c. 38 V. Cooking Fuels and Cooking Stoves: Solid Fuels — Gaseous Fuels — Electricity — Liquid Fuels — Cooking Stoves — The Management and Care of Stoves .... 47 VI. On Cooking Temperatures 58 VII. Culinary Requisites : Cooking Utensils, &c. .... 60 VIII. Cooking Processes and their Effects : Boiling — Steaming — Roasting — Baking — Stewing — Braising — Grilling — Frying — ‘ Twice Cooking ’ — Smoking, &c. &c. . . 68 IX. Stocks and Soups : Elementary Principle in Stock-making — Soups in General — Garnishings — Consommes — Creams and Purees 82 X. Sauces and their Composition : Roux and Liaisons — Auxiliaries of Sauces — Foundation Sauces and their Adjuncts— Synoptical Classification of Sauces, Ac. . . 91 XI. Seasoning and Flavouring: The Principal Uses of all Condiments and Flavouring Ingredients .... 101

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