To such a criticism we should reply that cookery is now accepted as both a science and an art. As a science it is of course subject to all the laws of natural develop- ment, while as an art it can also lay claim to the privi- leges of continued inspiration, and the disciples of to-day need not admit that all wisdom has died with the prophets who have taught in the past. In sober earnest, there has been during the past few years a much more general re- cognition of the fact that the work of cooking, upon which depends so much of the comfort, and in fact the happi- ness of existence, cannot be successfully carried on at hap-hazard or in a " hit or miss " fashion. The interests imperilled are too serious and the results of failures too grave. It requires and demands careful, persistent study, and should utilize also all possible ingenuity and creative power that can be pressed into service. Originality of conception, thoroughness of knowledge, fv PREFACE. and precision of method may be said to be as important for the practice of cookery as for the practice of medicine, and it is all evident that the more fully these are called into play for the former, the greater the prospect of get- ting rid altogether of the latter. The due recognition during the past decade of the proper position of this branch of human knowledge has led to the establishment of institutions planned to give instruction in the principles of cooking, and to further its higher development as a fine art ; and during the next few years we hope to see the number of such institutions largely increased. I was so fortunate as to obtain one of the earliest first- class diplomas issued by the South Kensington School of Cookery^ and with this in my possession, and a definite purpose before me of doing what was in my power to fur- ther the knowledge of my fellow- women, and the comfort of my fellow-men, I could no longer feel that my life was aimless, even though my work should have no higher *' range " than that of the kitchen. It is pleasant to be able to state, as well for the credit of the school whose teachings I have carried out, as for my own satisfaction, that such instruction as I have at- tempted to give in Great Britain and this country, through lessons and practical examples with demonstration before classes, has been most cordially and favorably received in all quarters, and has brought me very warm acknowledg- ments for practical services reAdered. In the course of my work with classes, I have found that there was quite a general demand for a book that should embody with somewhat more comprehensiveness and completeness of detail than was possible in any single PREFACE. V course of lectures, the whole range of instruction, and should give the particular application of the general prin- ciples ; a book that should be not a mere stereotyped schedule of dinn'ers, suppers and breakfasts, nor a de- pressing list of semi-intelligible recipes, but one that should present a comprehensive insight into the general rules for the intelligent preparation of food, and at the same time clearly describe the several means and pro- cesses of arriving at desired results. In response to such demand this volume has been prepared. Nothing has been included in it, of which the practical worth has not been thoroughly tested, and it is believed that the examples have been so selected, that, although of necessity limited in number, they demonstrate the whole theory and practice of the culinary art, and will make the reader familiar with, the most approved methods and the latest attainments therein. The purpose of our work is now set forth, although if the whole story were told it might be proper to show how the original cook-book grew from an onion, the veritable " Piece of chalot Which she never forgot."

AI-modernized reading of the original text

To such a criticism we should reply that cookery is now accepted as both a science and an art. As a science it is of course subject to all the laws of natural development, while as an art it can also lay claim to the privileges of continued inspiration, and the disciples of to-day need not admit that all wisdom has died with the prophets who have taught in the past. In sober earnest, there has been during the past few years a much more general recognition of the fact that the work of cooking, upon which depends so much of the comfort, and in fact the happiness of existence, cannot be successfully carried on at hap-hazard or in a " hit or miss " fashion. The interests imperilled are too serious and the results of failures too grave. It requires and demands careful, persistent study, and should utilize also all possible ingenuity and creative power that can be pressed into service. Originality of conception, thoroughness of knowledge, fv PREFACE. and precision of method may be said to be as important for the practice of cookery as for the practice of medicine, and it is all evident that the more fully these are called into play for the former, the greater the prospect of getting rid altogether of the latter. The due recognition during the past decade of the proper position of this branch of human knowledge has led to the establishment of institutions planned to give instruction in the principles of cooking, and to further its higher development as a fine art ; and during the next few years we hope to see the number of such institutions largely increased. I was so fortunate as to obtain one of the earliest firstclass diplomas issued by the South Kensington School of Cookery^ and with this in my possession, and a definite purpose before me of doing what was in my power to further the knowledge of my fellow- women, and the comfort of my fellow-men, I could no longer feel that my life was aimless, even though my work should have no higher *' range " than that of the kitchen. It is pleasant to be able to state, as well for the credit of the school whose teachings I have carried out, as for my own satisfaction, that such instruction as I have attempted to give in Great Britain and this country, through lessons and practical examples with demonstration before classes, has been most cordially and favorably received in all quarters, and has brought me very warm acknowledgments for practical services rendered. In the course of my work with classes, I have found that there was quite a general demand for a book that should embody with somewhat more comprehensiveness and completeness of detail than was possible in any single PREFACE. V course of lectures, the whole range of instruction, and should give the particular application of the general principles ; a book that should be not a mere stereotyped schedule of dinners, suppers and breakfasts, nor a depressing list of semi-intelligible recipes, but one that should present a comprehensive insight into the general rules for the intelligent preparation of food, and at the same time clearly describe the several means and processes of arriving at desired results. In response to such demand this volume has been prepared. Nothing has been included in it, of which the practical worth has not been thoroughly tested, and it is believed that the examples have been so selected, that, although of necessity limited in number, they demonstrate the whole theory and practice of the culinary art, and will make the reader familiar with, the most approved methods and the latest attainments therein. The purpose of our work is now set forth, although if the whole story were told it might be proper to show how the original cook-book grew from an onion, the veritable " Piece of chalot Which she never forgot."

The art of cooking