If that was to be the way the knot of misspelling and mis- naming dishes was to be cut, there was no use for my dictionary work and the mate- rial was thrown away ; I followed the new path and it proves a plain and sensible one. At the same time there is an aspect of the subject which cooks seeking situations perceive and editors of newspapers may never think of, and that is that there are many employers whom the reform has not reached who will pay a hundred dollars for a cook who can give his dishes imposing foreign names more willingly than fifty dollars to a better cook who can only write United States. First class hotels which have all the good things that come to market avoid French terms. They that have turkey and lamb, chicken, peas and asparagus, oysters and turtle and cream want them shown up in the plainest read- ing; to cover them up with French names would be injudicious; but if we have but the same beef and mutton every day, the aid that a few ornamental terms can g^ve is not to be despised. First of all it is requisite that those who use such terms should know what they are intended tt» in- dicate and how they should be spelled and then they can be taken or left according to the intelligent judgment of those co» cerned J. W Digitized by the Internet Archive in 2013 http://archive.org/details/cookingforprofitOOwhit Cooking for Profit. INTRODUCTORY. The pleasing discovery has recently been made by the writer, in the pursuit of a new business, that the interest in the Bubject of cookery is universal and only wants the proper sort of instructors, the right kind of books and some way of making it known that they are the right kind to set everybody to trying their capa- bilities in this at once the most useful and most ornanaental art. True, there are cook books already by the hundreds, but that is not all that is req^uired, a greater difficulty than to write and compile a book on the subject is to get people to read it, and certain pages or even cer- tain items that might be veritable jewels of knowledge at times to the possessors of the books lie there imdiscovered. We have already tried the conversa- tional style in writing about cooking, and have reason to be satisfied with the re- Bults of the experiment as far as it has gone. We have the satisfaction at least of finding that what has been written has been read, and what we have learned of our subject has in that manner been made plain to such readers as had need of the knowledge. Amongst all the commendations of our published hotel book, the "American Pastry Cook," received from the work- ers who have tried and know , and some of whom have even written gratefully for the help ihey found in it, we have met no harsher adverse criticism than that of a fashionable caterer of prominence in his own city, who said that it was too good; that if the author could make the arti- cles in it, and as good as described, he ought to be in a certain famous hotel, "where the best they can get is not good enough for them."

AI-modernized reading of the original text

If that was to be the way the knot of misspelling and misnaming dishes was to be cut, there was no use for my dictionary work and the material was thrown away ; I followed the new path and it proves a plain and sensible one. At the same time there is an aspect of the subject which cooks seeking situations perceive and editors of newspapers may never think of, and that is that there are many employers whom the reform has not reached who will pay a hundred dollars for a cook who can give his dishes imposing foreign names more willingly than fifty dollars to a better cook who can only write United States. First class hotels which have all the good things that come to market avoid French terms. They that have turkey and lamb, chicken, peas and asparagus, oysters and turtle and cream want them shown up in the plainest reading; to cover them up with French names would be injudicious; but if we have but the same beef and mutton every day, the aid that a few ornamental terms can give is not to be despised. First of all it is requisite that those who use such terms should know what they are intended to indicate and how they should be spelled and then they can be taken or left according to the intelligent judgment of those concerned. J. W. Digitized by the Internet Archive in 2013 http://archive.org/details/cookingforprofitOOwhit Cooking for Profit. INTRODUCTORY. The pleasing discovery has recently been made by the writer, in the pursuit of a new business, that the interest in the subject of cookery is universal and only wants the proper sort of instructors, the right kind of books and some way of making it known that they are the right kind to set everybody to trying their capabilities in this at once the most useful and most ornamental art. True, there are cook books already by the hundreds, but that is not all that is required, a greater difficulty than to write and compile a book on the subject is to get people to read it, and certain pages or even certain items that might be veritable jewels of knowledge at times to the possessors of the books lie there undiscovered. We have already tried the conversational style in writing about cooking, and have reason to be satisfied with the results of the experiment as far as it has gone. We have the satisfaction at least of finding that what has been written has been read, and what we have learned of our subject has in that manner been made plain to such readers as had need of the knowledge. Amongst all the commendations of our published hotel book, the "American Pastry Cook," received from the workers who have tried and know, and some of whom have even written gratefully for the help they found in it, we have met no harsher adverse criticism than that of a fashionable caterer of prominence in his own city, who said that it was too good; that if the author could make the articles in it, and as good as described, he ought to be in a certain famous hotel, "where the best they can get is not good enough for them."

Cooking for profit