Practical household cookery

schools of cookery, there is still plenty of room for improvement Cooking ought to be studied as a science and practised as an art in every young ladies' school, as well as in every home, and for the benefit of the nation at large, I sincerely hope that the day will come when every girl, rich and poor, will have the proper means, and I may say further, be compelled to learn its rudiments, so that when she is her own mistress, she may, in due course, not only be able to give her order in a practical manner, and compose her menu according to her means and fancies, but be able also, if necessary, to cook for herself j and by so doing be less dependent on her cook. Abroad, and especially in France, the culinary art is far better cultivated than it is here. There men as well as women of every station seem to take a pride in the knowledge of cookery, without in any way interfering with the rights or self-esteem of their cooks ; on the contrary, the latter are far more attached to their employers, and also more attentive to their duties, well knowing that their services could be dispensed with at any moment, without causing the slightest inconvenience to their mistresses, should they attempt to show such independence and temper as they so often do in this country. Having thus far expressed my views on the present knowledge of cookery, I will at once proceed. As our senses were made for our enjoyment, so were the good things in the world. The different products imported into England afford proofs of bounty which it would be unreasonable and ungrateful to reject; in fact, it would be a sort of impiety were we not to avail ourselves of them and turn them to their very best account In endeavouring to bring before the public their proper use, I take the opportunity of advocating a branch of the culinary art which is not so well known as it ought to be, and is consequently very little cultivated — I mean the pure Italian cookery. Whoever has travelled through that land of fine art and poetry must have indulged, more or less, in its national dishes, and brought back with him sweet remembrances of its palatable, appetising, and nourishing food. My experience as a restaurant manager and caterer of long standing enables me to write with a certain amount of authority on this subject, as whenever and wherever I have introduced some of those specialities, I have always found that they were appreciated and relished. Rice and paste of all descriptions, such as macaroni, spaghetti, tagliatelli, vermicelli, ravioli, &c., &c, play a great part in the ordinary Italian cookery ; and as they are all cheap items, nutritious, wholesome, digestive, and can be prepared in so many different ways, it is my intention of expatiating on them, trusting that my efforts will be appreciated by both the middle and working classes, for whose instruction and benefit this part of the work is more particularly intended. There is an old saying which may be appropriately quoted here ; that " if you have a favour to ask of a man, ask it of him after he has had a good dinner.'' There is a great deal of truth in this, and I should very much like to impress its moral on my fair readers, who, if my instructions are properly carried out, will soon discover its truth, and reap the benefit of their industry and culinary knowledge. It is a well-known fact that the Englishman is fond of his home; add to it the comfort and enjoyment of a good dinner, and contentment, harmony, and happiness will reign supreme in the family; herein lies the great bliss in your married life, as well as your recompense But in order that culinary duties should be properly performed and easily discharged, and at the same time a source of comfort and pleasure to the performers, it is of the greatest importance that the kitchen arrangements.