" * The Pytchley Book of Refined Cookery and Bills of Fare,' by Major L., is evi- dently the production of a man who has studied the gastronomic art with great interest. The book opens with a number of menus in French and in English, twelve f or each month, and then goes on to give, shortly and clearly, the recipes for cooking the dishes which have been set out ; and it leaves nothing to be desired. It is hand- .eomely got up, and beyond doubt will have a considerable popularity." — Scotsman. " Contains a large number of excellent menus and a good deal of valuable advice." — -Athenmum. LONDON: CHAPMAN AND HALL, Limited. ADAMS & SON, MANUFACTURING AND FURNISHING IRONMONGERS, Electro-Platers and Cutlers, By Appointment to Her Majesty the Queen and H.R.H. the Prince of Wales HAYMARKET, S.W. Stockpot. Bainmarie. Stewpan. BEST HOUSE IN THE TRADE FOR iriTCHEN REQUISITES, MOULDS, and all the latest PARISIAN NOVELTIES and SPECIALITIES for the CUISINE, Special attention being given to this Department. DEPOT FOR CAPTAIN WARREN'S PATENT COOKING POTS. lO PER CENT. DISCOUNT ALLOWED FOR CASH. Illustrated Catalogue forwarded on application. Odourless, Smokeless, Portable, Safe, and Cleanly. RIPPING, LLE'S ■ * PATENT. PRIZE MEDAL. OIL-COOKING OTOVES. Can be lighted or extinguished in a moment. Superior to all others for Roasting, Baking, Boiling, Stewing, Steaming, Frying, Toasting, &C, in the most economical and successful manner. They are fitted with the MOST POWERFUL burners ever made. Three meals a day can be cooked at the cost of One Penny. SAVE KEEPING A FIRE IN* HOT WEATHER. Have received the Highest Awards wherever Exhibited. THE BEST OIL STOVES IN THE WORLD Of all Respectable Ironmongers. Ask for RIPPINGlLLE'S PATENT STOVES, and see the name in full is upon the same. Do not be deceived by wokthless imitations. Full Illustrated Catalogue and name of nearest Agent, together with a Guide to Cookery, will be sent free on application to the Sole Manufacturers, THE ALB90N LAMP CO., BIRMINGHAM. NINTH THOUSAND. BREAKFAST AND SAVOURY DISHES. By It. O. C., Compiler of the " Official Handbook for the National Training School for Cookery." Crown 8vo, Is. From "THE TIMES." " 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 accepted sense of the title — has encouraged the compiler, R. O. C, to issue a shilling pamphlet entitled ' Breakfast and Savoury Dishes,' for the prepar- ation 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 * spoon- ful,' 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 warn- ing note is sounded against allowing tea to stand longer than fiveminutes, after which 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.

AI-modernized reading of the original text

" * The Pytchley Book of Refined Cookery and Bills of Fare,' by Major L., is evidently the production of a man who has studied the gastronomic art with great interest. The book opens with a number of menus in French and in English, twelve f or each month, and then goes on to give, shortly and clearly, the recipes for cooking the dishes which have been set out ; and it leaves nothing to be desired. It is handsomely got up, and beyond doubt will have a considerable popularity." — Scotsman. " Contains a large number of excellent menus and a good deal of valuable advice." — -Athenmum. LONDON: CHAPMAN AND HALL, Limited. ADAMS & SON, MANUFACTURING AND FURNISHING IRONMONGERS, Electro-Platers and Cutlers, By Appointment to Her Majesty the Queen and H.R.H. the Prince of Wales HAYMARKET, S.W. Stockpot. Bainmarie. Stewpan. BEST HOUSE IN THE TRADE FOR KITCHEN REQUISITES, MOULDS, and all the latest PARISIAN NOVELTIES and SPECIALITIES for the CUISINE, Special attention being given to this Department. DEPOT FOR CAPTAIN WARREN'S PATENT COOKING POTS. 10 PER CENT. DISCOUNT ALLOWED FOR CASH. Illustrated Catalogue forwarded on application. Odourless, Smokeless, Portable, Safe, and Cleanly. RIPPINGILLE'S ■ * PATENT. PRIZE MEDAL. OIL-COOKING STOVES. Can be lighted or extinguished in a moment. Superior to all others for Roasting, Baking, Boiling, Stewing, Steaming, Frying, Toasting, &C, in the most economical and successful manner. They are fitted with the MOST POWERFUL burners ever made. Three meals a day can be cooked at the cost of One Penny. SAVE KEEPING A FIRE IN HOT WEATHER. Have received the Highest Awards wherever Exhibited. THE BEST OIL STOVES IN THE WORLD Of all Respectable Ironmongers. Ask for RIPPINGILLE'S PATENT STOVES, and see the name in full is upon the same. Do not be deceived by worthless imitations. Full Illustrated Catalogue and name of nearest Agent, together with a Guide to Cookery, will be sent free on application to the Sole Manufacturers, THE ALBION LAMP CO., BIRMINGHAM. NINTH THOUSAND. BREAKFAST AND SAVOURY DISHES. By It. O. C., Compiler of the " Official Handbook for the National Training School for Cookery." Crown 8vo, Is. From "THE TIMES." " 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 accepted 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 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.

The official handbook for the National Training School for Cookery