The object of this volume is to present to the public a number of attractive receipts in a form so clear and concise as to render their execution practicable and comparatively easy. This is a need which we believe has long been felt; those books of value on the subject of cookery hitherto published generally having been written in French, and those which have appeared in English, while perhaps containing something of merit, usually so abound in the use of technical terms as to harass and puzzle

It must be constantly borne in mind that soups must be always allowed to simmer gently, and never to boil fast, except where express directions are given to that effect. Always be particular to remove every particle of scum whenever it rises. When stock is put away on ice to become cold for the next day's use, remove the fat on the top with a spoon, wipe over the top of the jelly with a cloth dipped in hot water, and then, with a dry cloth, wipe the jelly dry. It, however, seems to us a good pla

Be careful to always grease the bars of your gridiron before laying on it the object to be broiled. It is better to broil on a gridiron before the fire than on one which is placed on top of the range. Season with salt and pepper while broiling, and not after the object is taken from the fire....

Be careful that your frying-pan is very clean, as anything adhering to the bottom of the pan is apt to burn, and therefore spoil the object to be fried. To fry well, the fat should always be very hot, as its success depends entirely on this. To judge of the proper temperature of the fat, when it becomes quite still, dip the prongs of a fork in cold water, and allow a few drops to fall into the fat, which, if it crackles, is sufficiently hot. Or, drop a small piece of bread into the fat, and if i

56 . Purée of Sorrel. Proceed as for clear sorrel soup ( Art. 12 ), except with the addition of four yolks of eggs, mixed in a little water, just before serving the soup and when it has entirely ceased boiling. Serve with it some square pieces of bread fried in butter. 57 . Cream of Sorrel. Boil one quart of sorrel, drain it, put it in cold water, and press it through a sieve. Put it in a saucepan with not quite a quart of consommé (stock), and the same of cream; salt, pepper, and an ounce of bu

80 . Spanish Sauce. Melt two ounces of butter in a saucepan, to which add two ounces of flour, and put on a gentle fire, stirring until colored a nice brown; then mix with the flour and butter a pint of consommé (stock, Art. 1 ), an ounce and a half of lean raw ham, a carrot, an onion, a piece of celery, two cloves, a pinch of salt and pepper, and stir until beginning to boil. Remove the saucepan to the back of the range, so as to simmer gently for an hour; skim off the grease carefully and stra

115 . Boiled Striped Bass à la Venétienne. Clean a striped bass of about four pounds. Cut off the fins with a scissors. Then wash your fish well, put it in a fish-kettle with four ounces of salt, and enough water to cover the fish. Simmer gently, and when beginning to boil remove it to the back of the range, to simmer for half an hour. Then serve with a sauce Venétienne ( Art. 100 ). 116 . Boiled Red Snapper with Butter Sauce. Proceed as for the foregoing, and serve with a white sauce ( Art. 84

180 . Beef Tongue, Sauce Piquante. Wash carefully a beef's tongue, boil it an hour, put it in cold water, then remove the skin. Take some strips of larding pork about two inches long, roll them in some parsley chopped very fine, a little pepper and nutmeg, and lard your tongue, which having done, place in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, and four branches of thyme. Add enough consommé (or stock) to cover the tongue, simmer very gently for four

202 . Calf's Head en Tortue. Take a scalded calf's head, put it in a saucepan with enough water to cover it, boil for half an hour, and then plunge it in cold water; mix four tablespoonfuls of flour with a little cold water; cut an onion and a carrot in slices, and put in a saucepan, together with six cloves, six pepper-corns, six parsley-roots, four branches of thyme, six cloves of garlic, six bay-leaves, an ounce of butter, two tablespoonfuls of vinegar, and lastly your calf's head; add enough

230 . Sheep's Brains. Prepare and cook the brains as for calf's brains ( Art. 208 ). 231 . Sheep's Kidneys en Brochette. Take ten sheep's kidneys, remove all the skin which covers them, split them without cutting the sinew, pass a skewer through them, sprinkle a pinch of salt and pepper over them, and broil them on a good fire, taking care to turn them so as to broil on both sides; after which remove the skewer. Put two ounces of melted butter on a dish, a tablespoonful of chopped parsley, the j

246 . Pig's Tongue. Prepare and cook as for calf's tongue ( Art. 205 ), and serve with a sauce piquante ( Art. 86 ), or sauce ravigote ( Art. 110 ), or sauce tartare ( Art. 112 ). 247 . Fillet of Pork à la Fermière. Take five small fillets of pork, divide them in two, shaping them alike, and put them in an earthen jar; peel and slice a carrot and an onion, put them in a frying-pan with a claret-glass of white wine, a clove of garlic, two bay-leaves, two branches of thyme, two cloves, four parsle

265 . Broiled Chicken. Take four spring chickens, put some alcohol on a plate, light it, and pass your chickens over the flame, to singe off any hair which may remain. Split them in two, clean them, wash them well, and dry with a cloth, flatten them with a cleaver; broil them on a moderate fire, and, when well colored on both sides, serve them on a very hot dish, on which you have put an ounce of butter, a pinch of salt and pepper, the juice of a lemon, a tablespoonful of chopped parsley, and mi

343 . Green Peas à l'Anglaise. Put a quart of water in a saucepan with a pinch of salt; when boiling, add three pints of green peas, and boil them for twenty-five minutes; take one out and see if thoroughly done, if so, drain them, and put them in a saucepan with two ounces of butter, a pinch of salt and sugar, and serve them very hot. 344 . Green Peas à la Française. Put three pints of green peas in a saucepan, with ten branches of parsley tied together, a whole onion peeled, a pinch of salt an

447 . Poached Eggs. Put in a flat saucepan three pints of water, a tablespoonful of vinegar, and two pinches of salt. When the water boils, break your eggs into it, and let them poach two or three minutes; lift them out with a skimmer, and serve each egg on toast. 448 . Fried Eggs. Heat an ounce of butter in a frying-pan, break into it eight eggs, fry three or four minutes, lift them out with a skimmer; serve plain, or with broiled ham or bacon cut in very thin slices. 449 . Eggs sur le Plat. Bu

492 . Macaroni with Cream. Put a pound of macaroni in a saucepan on the fire, with three quarts of boiling water and half an ounce of salt. Boil it about twelve minutes, or until very tender, then drain it. Put four ounces of butter in a saucepan, with a tablespoonful of flour, a pinch of salt, pepper, and nutmeg. Mix all well together, then add two ounces of grated Parmesan cheese and four ounces of Gruyère cheese. Moisten with a glass of milk and a glass of cream; stir all together, boil for a

501 . Salad of Beans. Put in a bowl three pints of cold boiled string-beans (which cut in pieces about an inch long) and an onion cut in very thin slices; add two tablespoonfuls of chopped parsley, six tablespoonfuls of oil, two of vinegar, and a pinch of salt and pepper. Mix all well together, and serve. You may also make a salad of white beans in the same manner, except that the onion must be cut in very small squares. White beans and green beans may also be mixed together in a salad. 502 . Sa

515 . Cheese Biscuits. Take a quarter of a pound of flour, the same of butter, and also of grated Parmesan cheese, add a little cayenne pepper and salt. Work all well together with the hand, roll the paste thin, cut it into biscuits, and bake in the oven. 516 . Ramequins. Put in a saucepan on the fire two ounces and a half of butter, with half a glass of water. When boiling, add three ounces of flour, stirring constantly with a wooden spoon, until the paste becomes firm; remove it from the fire,

519 . Sweet Omelette. Beat up twelve eggs with an ounce of sugar, and finish as for plain omelette (Art. 478), sprinkle some sugar on top, and serve. 520 . Omelette with Rum. Make a plain omelette (Art. 478), sprinkle some sugar on top, pour over it six wineglasses of rum, to which touch a lighted match, and serve while burning. 521 . Omelette with Jam. Make a plain omelette, and, just before folding it in two, place upon it some strawberry, raspberry, or any other sort of jam, according to your

598 . Buckwheat Cakes. Mix a cupful of buckwheat meal in a bowl with enough water to make the consistency of cream; add a pinch of salt and a wineglass of yeast, and allow it to remain over night; then bake on a very dry griddle till the cakes are of a light brown. 599 . Wheat Flannel Cakes. Mix together eight tablespoonfuls of wheat flour with a gill of yeast, the same of fresh milk, and a little salt; put in a covered bowl over night to rise, and in the morning bake on a griddle, and turn the