Saint Pancras Public Libraries. The Leading Library is open from 10 a.m. until 9 p.m. every weekday, except Wednesday, when it closes at 1 p.m. The time allowed for reading each work issued, whether one volume or more, is fourteen days. For any book not returned within that period, a fine of one penny for the first week or portion of a week, and twopence for each succeeding week or portion of a week, is charged. In cases of infectious disease, books must NOT be returned to the Library, but must be delivered either to the Sanitary Authorities at the time of their call, or to the Disinfecting Station, Public Health Annex, 67-71 Prospect Terrace, Gray’s Inn Road, W.C.l. Ter. 8567 — open from 9 a.m. until 5 p.m., Monday to Friday ; Saturday, 9 a.m. until 12 noon. No book can be issued unless the reader’s ticket is presented or a book returned. No book can be exchanged on the day on which it was issued. Changes of address of readers or of their sponsors must be notified within one week oi such change. Readers leaving the Borough or ceasing to use the Libraries are required to return their tickets to the Librarian, otherwise they will be held responsible for all liabilities incurred. Readers are required to keep the books clean, to refrain from turning down the leaves, or making pencil or other marks upon them. They must take the earliest opportunity of reporting any damage or injury done to the books they receive, otherwise they will be held accountable for the same. In wet weather they must protect the ' ' LEEDS UNIVERSITY LIBRARY Special Collections Cookery Camden / 30106023331282 London Borough of Camden Swiss Cottage Library 88 Avenue Road, London NW3 3HA 01-278 4444 ext 3012 This book is due for return on or before the date stamped below. If not required by another reader it may be renewed by returning it to the library for re-issue. v- - - f>7V ^ If?: ' -j Fines are charged on overdue books Please bring your ticket with you LA 210 Digitized by the Internet Archive in 2015 https://archive.org/details/b21538153 THE NEW CENTURY COOKERY BOOK PRACTICAL GASTRONOMY AND RECHERCHE COOKERY metropolitan joust reserve (St. Panoras Publ ic s i Le ar ies) Book Number ••• V , *"77- WiTi;I ‘ WN FROM CAMDEN...! Aik'Akl^.. T361552 AUTHOR’S PREFACE I have devoted a great portion of my life to the study and practice of Cookery in its various branches, gaining practical experience in some of the leading culinary establishments on the Continent and in England. The knowledge thus obtained convinces me that many things both new and useful need to be added to the numerous Cookery manuals already before the public. I therefore venture to offer the following pages, in the hope that they may prove interesting and helpful to all, but especially to those who are engaged in the catering business. The majority of the books on Cookery which have been recently given to the public — many excellent in their way — lack one essential point : a translation of the langue de cuisine for numerous French phrases and technical terms now in constant use, which, ;are seldom properly understood. It is chiefly to enable those engaged in the practice or in the superintendence of high-class Cookery to compose a menu, and to give each dish its correct name — whether in English or French — that this book was first written.

AI-modernized reading of the original text

Saint Pancras Public Libraries. The Leading Library is open from 10 a.m. until 9 p.m. every weekday, except Wednesday, when it closes at 1 p.m. The time allowed for reading each work issued, whether one volume or more, is fourteen days. For any book not returned within that period, a fine of one penny for the first week or portion of a week, and twopence for each succeeding week or portion of a week, is charged. In cases of infectious disease, books must NOT be returned to the Library, but must be delivered either to the Sanitary Authorities at the time of their call, or to the Disinfecting Station, Public Health Annex, 67-71 Prospect Terrace, Gray’s Inn Road, W.C.l. Ter. 8567 — open from 9 a.m. until 5 p.m., Monday to Friday ; Saturday, 9 a.m. until 12 noon. No book can be issued unless the reader’s ticket is presented or a book returned. No book can be exchanged on the day on which it was issued. Changes of address of readers or of their sponsors must be notified within one week oi such change. Readers leaving the Borough or ceasing to use the Libraries are required to return their tickets to the Librarian, otherwise they will be held responsible for all liabilities incurred. Readers are required to keep the books clean, to refrain from turning down the leaves, or making pencil or other marks upon them. They must take the earliest opportunity of reporting any damage or injury done to the books they receive, otherwise they will be held accountable for the same. In wet weather they must protect the ' ' LEEDS UNIVERSITY LIBRARY Special Collections Cookery Camden / 30106023331282 London Borough of Camden Swiss Cottage Library 88 Avenue Road, London NW3 3HA 01-278 4444 ext 3012 This book is due for return on or before the date stamped below. If not required by another reader it may be renewed by returning it to the library for re-issue. v- - - f>7V ^ If?: ' -j Fines are charged on overdue books Please bring your ticket with you LA 210 Digitized by the Internet Archive in 2015 https://archive.org/details/b21538153 THE PRACTICAL GASTRONOMY AND RECHERCHE COOKERY metropolitan joust reserve (St. Panoras Publ ic s i Le ar ies) Book Number ••• V , *"77- WiTi;I ‘ WN FROM CAMDEN...! Aik'Akl^.. T361552 AUTHOR’S PREFACE I have devoted a great portion of my life to the study and practice of Cookery in its various branches, gaining practical experience in some of the leading culinary establishments on the Continent and in England. The knowledge thus obtained convinces me that many things both new and useful need to be added to the numerous Cookery manuals already before the public. I therefore venture to offer the following pages, in the hope that they may prove interesting and helpful to all, but especially to those who are engaged in the catering business. The majority of the books on Cookery which have been recently given to the public — many excellent in their way — lack one essential point : a translation of the langue de cuisine for numerous French phrases and technical terms now in constant use, which, ;are seldom properly understood. It is chiefly to enable those engaged in the practice or in the superintendence of high-class Cookery to compose a menu, and to give each dish its correct name — whether in English or French — that this book was first written.

The new century cookery book