little from each
other, except in the name given to them; the processes of cookery are
very few: I have endeavoured to describe each, in so plain and
circumstantial a manner, as I hope will be easily understood, even by
the amateur, who is unacquainted with the practical part of culinary
concerns.

OLD HOUSEKEEPERS may think I have been tediously minute on many points
which may appear trifling: my predecessors seem to have considered the
RUDIMENTS of COOKERY quite unworthy of attention. These little delicate
distinctions constitute all the difference between a common and an
elegant table, and are not trifles to the YOUNG HOUSEKEEPERS who must
learn them either from the communication of others or blunder on till
their own slowly accumulating and dear-bought experience teaches them.

A wish to save time, trouble and money to inexperienced housekeepers and
cooks, and to bring the enjoyments and indulgences of the opulent within
reach of the middle ranks of society, were my motives for publishing
this book. I could accomplish it only by supposing the reader (when he
first opens it) to be as ignorant of cookery as I was, when I first
thought of writing on the subject.

I have done my best to contribute to the comfort of my fellow-creatures:
by a careful attention to the directions herein given, the most ignorant
may easily learn to prepare food, not only in an agreeable and
wholesome, but in an elegant and economical manner.

This task seems to have been left for me; and I have endeavoured to
collect and communicate, in the clearest and most intelligible manner,
the whole of the heretofore abstruse mysteries of the culinary art,
which are herein, I hope, so plainly developed, that the most
inexperienced student in the occult art of cookery, may work from my
receipts with the utmost facility.

I was perfectly aware of the extreme difficulty of teaching those who
are entirely unacquainted with the subject, and of explaining my ideas
effectually, by mere receipts, to those who never shook hands with a
stewpan.

In my anxiety to be readily understood, I have been under the necessity
of occasionally repeating the same directions in different parts of the
book; but I would rather be censured for repetition than for obscurity,
and hope not to be accused of affectation, while my intention is
perspicuity.

Our neighbours of France are so justly famous for their skill in the
affairs of the kitchen, that the adage says, "As ma