The Pytchley book of refined cookery and bills of fare

Hot Water and Gas Engineers, Stove Makers, Kitchen Fitters, Plumbers and Sanitary Engineers. Manufacturers of Kitchen Ranges, Smoke Jacks, Kitcheners, Hot-plates for Coal or Gas, Hot Closets, Steam Boilers, Gas Roasters, Dinner Lifts, and Every description of Cooking Apparatus. TO those who appreciate delicious CURRIES and such appetising deli- cacies as CHUTNEES. PRESERVED MANGOES. LIMES, TAMARINDS, TYPARREE JAM, GUAVA CHEESE, JELLY, etc., and every kind of “INDIAN CONDIMENT,” also HILSA MANGO and BOMALO FISH, etc., etc., etc. We beg the favour of a trial order, assuring our Patrons that these goods are unique, and are much patronised by the Nobility and West End Clubs, needing only to be known to be in general request. Price List Post Free. ORIENTAL DEPOT, ESTABLISHED 1821, 33, Leicester Square, W.C. IE^oipiriietoirs, WATTS & Co. Late C, STEMBRIDGE & Co., Calcutta, India. BENTALL, LLOYD, & Co., CIDER MANUFACTURERS AND MERCHANTS, TOTNES, DEVONSHIRE, Invite attention to their CHOICE SPARKLING DEVONSHIRE CHAMPAGNE CIDER, A most Delicious, Refreshing, Invigorating, Healthful, and Non-Intoxicating Beverage, Especially Prepared for Bottling for both Home Consumption and Exportation to Tropical Climates. 12 THE PYTCHLEY BOOK OF REFINED COOKERY. PRICE ONE SHILLING. BREAKFAST AND SAVOURY DISHES. By R. 0. C., compiler of the “ Official Handbook for the National Training School for Cookery.” Crown 8vo. From “THE TIMES,” August 21st. “The success which has attended the publication of the Official Handbook of the National Training School for Cookery — a collection of recipes, indeed, rather than a handbook in the accented sense of the title— has encouraged the compiler, R. O. C., to issue a shilling pamphlet entitled ‘Breakfast and Savoury Dishes,' for the preparation of which forty-three recipes have been drawn up with careful detail. Loose phraseology of the old cookery books, such as take a ‘ little’ or a ‘pinch ’ or a ‘spoonful,’ and so forth, is discarded, and precise terms and quantities are used instead. At the head of each recipe the quantity of ingredients required for carrying out the recipe, and the cost thereof, are given. Of the forty-three recipes three are allotted to the preparation of potables in ordinary use at the British breakfast table. A warning note is sounded against allowing tea to stand longer than five minutes, after which time the decoction becomes charged with an unwholesome amount of tannin. Deliberate operations are insisted upon for the making of good coffee, and the use and re-use of cocoa nibs are expounded. Then follow ten methods of making breads, scones, galettes, muffins, crumpets, oat cakes, short bread, milk rolls, and Yorkshire tea cake?. Somersetshire girdle (or gridiron) cake might very well have been added to this list. A daintier and not more costly way of cooking ceufs au leurre noir is by treating each egg separately, and serving it in a little pipkin or cocote ; and a few more than three recipes for various savoury omelettes might have been given in place of those for potted meats, which do not recommend themselves to small households while endless tins of potted meats are procurable at any grocer’s. Then useful recipes for cooking fish — including a succulent arrangement of lobster au gratin (at a cost of 3s.