Cassell's dictionary of cookery

^ No yaaY(^^- ^ CASSELL'S Dictionary of Cookery, NUMEROUS ENGRAVINGS FULL-PAGE COLOURED PLATES. Containing about Nine Thousand Recipes, 37/ Cassell Fetter & Galpin: LONDON, PARIS & NEW YORK. 1, iVlAYONNAiSE OF SALMON. 2, Fillet of Beef Jardiniere. 3, Fricandeau of Veal 4, Dish of Crayfish & Prawns PREFACE. The art of Cookery is every day receiving increased attention : and no wonder. Life is made all the brighter by satisfactory feeding ; and he is a dull philosopher who despises a good dinner. The pleasures of the table — as has been pointed out by the celebrated Dr. Kitchiner — are enjoyed by us more than a thousand times every year, and whoever thoroughly realises that fact will need neither argument nor eloquence to persuade him to an experimental acquaintance with all possible cooking processes and all possible recipes. But the strong point of good cookery is not its gratification of the palate, but its influence on health. This is a matter of far greater importance than is generally thought. It is no exaggeration to say that the explanation of many fatal disorders is to be found in nothing but badly-cooked and illassorted viands. Our households would enjoy better health, and be better able to withstand sickness when it came, if pains were only taken to have food well chosen and properly made ready. Every housekeeper, then, will give the subject of eating and drinking a prominent place in her daily round of duties. A desire to aid in the diffusion of knowledge on such an important topic induced the Publishers to project a Work on Cookery which would be at once the largest and most complete collection of recipes ever produced in this country. Experience and energy were brought to -bear on the undertaking, and the result is now before the reader. The practical part of the following work has been preceded by a complete treatise on the " Principles of Cookery."'' This has been written by a gentleman in every way entitled to speak with authority, thus making our Dictionary a marked contrast to many .publications of a similar kind. " Too many,"" says a distinguished chef, " who have presumed to write upon the art and science of Cookery are far from possessing any real or adequate knowledge of what they so recklessly attempt to teach."" By reading these "Principles of Cookery"" the cook will become possessed of the whole alphabet of her art. In the arrangement of the recipes the dictionary form has been chosen as the most convenient. Cross-references have been inserted where they were needed, and it is believed that any article in the work niay be found without Jifncuity and at a moment's notice. Classified lists of recipes are to be met witli under such heads as "Biscuits/' "Ices/' "Jams/' "Jellies/' "Puddings/' " Sauces/'' " Soups/' &:c. The recipes are the tried recipes of g-ood artists, and their intrinsic excellence will certainly recommend them. They have been chosen with a view to the varied capabilities and requirements of English households, and no branch of Cookery up to the elaborate dishes of high life has been ignored.