IT is now some time since English cookery under- went a beneficial change, and this (as no one will deny) was effected when French and Continental recipes generally became more universally known and used in this country. Travel has lately been made possible even for people with the smallest incomes, and although we often grumble about the food obtainable during trips abroad, there is no doubt whatever that the fare provided by hotel and “ pension ” managers is really relished and appreciated. However, the change of which we speak has never been radically established, probably owing to the fact that Continental cookery has been somewhat mis- understood by housewives generally, and particularly by those to whom it would otherwise be most useful. The misunderstanding arises from two principal errors — one is the idea that foreign cookery is extravagant and only suited to those who possess large incomes ; and the other, that if it be carried out in an economical manner, it must necessarily be “messy,” or wanting in nourishment, or otherwise unpalatable to British tastes ; especially to the taste of such English people as have not had the opportunity n 10 COOKERY. or the desire to travel, and to become accustomed in some measure to a different cuisine. Authors and compilers of recipes, dainty dinners, etc., have already amply catered for the public, and it would seem that yet another cookery book would hardly be more necessary than the traditional “ carrying of coals to Newcastle”; but there really is a great deal more to be said in order to show our housewives many ways and means of preparing appetising fare on economical principles, with very little more trouble and certainly at no greater expense than is devoted to the plain roast and boiled of which, whatever we may say, we occasionally get so tired. To help the English housewife to provide dainty dinners, to make the most of all good remains, and to cater economically in a varied and commonsense way, is the main object of this little book. Most of the recipes given here represent dishes usually found on Continental tables ; many of them I have adapted after many trials, to suit a small party, and all will prove successful if the instructions are carefully followed. PRACTICAL AND GENERAL HINTS. 11 CHAPTER I. PRACTICAL AND GENERAL HINTS. Cleanliness, economy, order, and attention to details are the essential characteristics of the good housewife, and therefore of the good cook ; the one entails the other, for except in those houses where exceptionally clever cooks at correspondingly high salaries are kept, an inexperienced mistress is very apt to have inefficient servants. Naturally, it is not impel ative that the housewife should in every case be capable of carrying out all the duties expected of her personnel, but certainly where she understands the matters relating to housekeeping, she will be more respected and much better served, just as she will herself be more in sympathy with those she employs if die sees difficulties and forestalls them by her tact and experience. And where young servants are employed, as they naturally must be, it is unfair to them and to ourselves to leave all the responsibility on their shoulders, and to be so ready with blame when a little more knowledge on the part of the employer would obviate or remedy the difficulty.

AI-modernized reading of the original text

IT is now some time since English cookery underwent a beneficial change, and this (as no one will deny) was effected when French and Continental recipes generally became more universally known and used in this country. Travel has lately been made possible even for people with the smallest incomes, and although we often grumble about the food obtainable during trips abroad, there is no doubt whatever that the fare provided by hotel and “ pension ” managers is really relished and appreciated. However, the change of which we speak has never been radically established, probably owing to the fact that Continental cookery has been somewhat misunderstood by housewives generally, and particularly by those to whomit would otherwise be most useful. The misunderstanding arises from two principal errors — one is the idea that foreign cookery is extravagant and only suited to those who possess large incomes ; and the other, that if it be carried out in an economical manner, it must necessarily be "messy," or wanting in nourishment, or otherwise unpalatable to British tastes ; especially to the taste of such English people as have not had the opportunity n or the desire to travel, and to become accustomed in some measure to a different cuisine. Authors and compilers of recipes, dainty dinners, etc., have already amply catered for the public, and it would seem that yet another cookery book would hardly be more necessary than the traditional “ carrying of coals to Newcastle”; but there really is a great deal more to be said in order to show our housewives many ways and means of preparing appetising fare on economical principles, with very little more trouble and certainly at no greater expense than is devoted to the plain roast and boiled of which, whatever we may say, we occasionally get so tired. To help the English housewife to provide dainty dinners, to make the most of all good remains, and to cater economically in a varied and commonsense way, is the main object of this little book. Most of the recipes given here represent dishes usually found on Continental tables ; many of them I have adapted after many trials, to suit a small party, and all will prove successful if the instructions are carefully followed. CHAPTER I. Cleanliness, economy, order, and attention to details are the essential characteristics of the good housewife, and therefore of the good cook ; the one entails the other, for except in those houses where exceptionally clever cooks at correspondingly high salaries are kept, an inexperienced mistress is very apt to have inefficient servants. Naturally, it is not imperative that the housewife should in every case be capable of carrying out all the duties expected of her personnel, but certainly where she understands the matters relating to housekeeping, she will be more respected and much better served, just as she will herself be more in sympathy with those she employs if die sees difficulties and forestalls them by her tact and experience. And where young servants are employed, as they naturally must be, it is unfair to them and to ourselves to leave all the responsibility on their shoulders, and to be so ready with blame when a little more knowledge on the part of the employer would obviate or remedy the difficulty.

Cookery