Name: Miss Parloa's new cook book and marketing guide
Author: Maria Parloa

^~ <y Nv Yqo&.IQ^ "Si i_n jJ Boston Public Library Do not write in this book or mark it with pen or pencil. Penalties for so doing are imposed by the Revised Laws of the Commonwealth of Massachusetts. This book was issued to the borrower on the date last stamped below. JUAN 15 FORM NO. 609; S,23.38; 4I4M. MISS PARLOA'S NEW COOK BOOK AND MARKETING GUIDE. BY $nn> t> I f? MARIA PARLOA, PRINCIPAL OF THE SCHOOL OF COOKING IN BOSTON J AUTHOR OF "THE APPLEDORE COOK BOOK," " FIRST PRINCIPLES OF HOUSEHOLD MANAGEMENT AND COOKERY," " CAMP COOKERY," AND "MISS PARLOA'S KITCHEN COMPANION." ILLUSTRATED. BOSTON: PUBLISHED BY ESTES AND LAURIAT, 301-305 Washington Street. X! Copyright, 1880, By Estes and Lauriax < PREFACE. When the author wrote the Appledore Cook Book, nine years ago, she had seen so many failures and so much consequent mortification and dissatisfaction as to determine her to give those minute directions which were so often want- ing in cook-books, and without which success in preparing dishes was for many a person unattainable. It seemed then unwise to leave much to the cook's judgment ; and expe- rience in lecturing and in teaching in her school since that time has satisfied the author that what was given in her first lit- erary work was what was needed. In this book an endeavor has been made to again supply what is desired : to have the directions and descriptions clear, complete and concise. Especially has this been the case in the chapter on Market- ing. Much more of interest might have been written, but the hope which led to brevity was that the few pages devoted to remarks on that important household duty, and which contain about all that the average cook or housekeeper cares and needs to know, will be carefully read. It is believed that there is much in them of considerable value to those whose knowledge of meats, fish and vegetables is not exten- sive ; much that would help to an intelligent selection of the best provisions. Of the hundreds of recipes in the volume only a few were not prepared especially for it, and nearly all of these were taken by the author from her other books. Many in the chapters on Preserving and Pickling were contributed by Mrs. E. C, 6 PREFACE. Daniell of Dedham, Mass., whose understanding of the lines of cookery mentioned is thorough. While each subject has received the attention it seemed to deserve, Soups, Salads, Entries and Dessert have been treated at unusual length, because with a good acquaintance with the first three, one can set a table more healthfully, economically and elegantly than with meats or fish served in the common ways ; and the light desserts could well take the place of the pies and heavy puddings of which many people are so fond. Many ladies will not undertake the making of a dish that requires hours for cooking, and often for the poor reason only that they do not so read a recipe as to see that the work will not be hard. If they would but forget cake and pastry long enough to learn something of food that is more satisfying !

AI-modernized reading of the original text

^~ <y Nv Yqo&.IQ^ "Si i_n jJ Boston Public Library Do not write in this book or mark it with pen or pencil. Penalties for so doing are imposed by the Revised Laws of the Commonwealth of Massachusetts. This book was issued to the borrower on the date last stamped below. JUAN 15 FORM NO. 609; S,23.38; 4I4M. MISS PARLOA'S NEW COOK BOOK AND MARKETING GUIDE. BY $nn> t> I f? MARIA PARLOA, PRINCIPAL OF THE SCHOOL OF COOKING IN BOSTON J AUTHOR OF "THE APPLEDORE COOK BOOK," " FIRST PRINCIPLES OF HOUSEHOLD MANAGEMENT AND COOKERY," " CAMP COOKERY," AND "MISS PARLOA'S KITCHEN COMPANION." ILLUSTRATED. BOSTON: PUBLISHED BY ESTES AND LAURIAT, 301-305 Washington Street. X! Copyright, 1880, By Estes and Lauriax < PREFACE. When the author wrote the Appledore Cook Book, nine years ago, she had seen so many failures and so much consequent mortification and dissatisfaction as to determine her to give those minute directions which were so often wanting in cook-books, and without which success in preparing dishes was for many a person unattainable. It seemed then unwise to leave much to the cook's judgment ; and experience in lecturing and in teaching in her school since that time has satisfied the author that what was given in her first literary work was what was needed. In this book an endeavor has been made to again supply what is desired : to have the directions and descriptions clear, complete and concise. Especially has this been the case in the chapter on Marketing. Much more of interest might have been written, but the hope which led to brevity was that the few pages devoted to remarks on that important household duty, and which contain about all that the average cook or housekeeper cares and needs to know, will be carefully read. It is believed that there is much in them of considerable value to those whose knowledge of meats, fish and vegetables is not extensive ; much that would help to an intelligent selection of the best provisions. Of the hundreds of recipes in the volume only a few were not prepared especially for it, and nearly all of these were taken by the author from her other books. Many in the chapters on Preserving and Pickling were contributed by Mrs. E. C, 6 PREFACE. Daniell of Dedham, Mass., whose understanding of the lines of cookery mentioned is thorough. While each subject has received the attention it seemed to deserve, Soups, Salads, Entries and Dessert have been treated at unusual length, because with a good acquaintance with the first three, one can set a table more healthfully, economically and elegantly than with meats or fish served in the common ways ; and the light desserts could well take the place of the pies and heavy puddings of which many people are so fond. Many ladies will not undertake the making of a dish that requires hours for cooking, and often for the poor reason only that they do not so read a recipe as to see that the work will not be hard. If they would but forget cake and pastry long enough to learn something of food that is more satisfying !