My final object in putting forth a work to wliich I have devoted many years of hard study and labour has been to make " The Thorough Good Cook " adaptable to very moder- ate as well as to well-lined pockets. It does not profess to be a manual of cookery for the working classes ; because I am well aware that a working man's wife, whose allowance for housekeeping would not exceed fifteen shillings to a pound a week, could not afford to purchase all the ingre- dients prescribed m many of my least expensive recipes. This book is meant, first for that middle class of which I am myself a member, and next for the upper classes among whom I have mingled, and who, even to the very grandest of them, I have long been convinced, very often become wearied to the point of disgust by the monotony of the bills of fare provided for them by able and experienced chefs, who, for all their ability and experience, are contmually travelling in a circle, instead of strikino- out now and ao-ain at a tangent by borrowing dishes from alien kitchens. Over and over again have I been asked by ladies Avho have had French cooks in their employment to tell them of some novel sauce, some unhackneyed entree, some seldom-heard- of salad or sweet or savoury or hors-d'ceuvre, the recipes of which they might communicate to their cooks, so that some- thing like variety might be imparted to their luncheons or their dinners. The help which I have been able to give to a few I now extend to all; and I shall not, I hope, be accused of vanity when I say that such information as will be found in "The Thorough Good Cook" covers a rather wide range of culinary items. " I have seen the manners of my time and I have written this book," said, in his prcfiice, the author of " La Nouvelle Heloise." I, for my part, have seen and essayed the cookery of two generations all over the globe — I have a retentive memory : and that is why I have written "The Thorough Good Cook." G. A. S. PBEPACE.— II. To the Lady of the House- Dear Madam, I have explained — I hope without objectionable iteration — in the Preface addressed to the General Reader the objects which I have mainly endeavoured to accomphsh in this book. It remams for me respectfully and sympa- thetically to submit to you a few hints and suggestions which I think will be serviceable to you in establishing in your household that permanent boon and joy — a well-appointed kitchen. It would be altogether foreign to my purpose, and impertinent besides, were I to give you any lectures upon the necessity of economy, the kinds of tradesmen with whom you should or should not deal, and the best way of managing your servants. I have kept house myself ever since the year 1858, and I should say that, having always maintained a good table, not only for my wife and myself, but — as Grollier kept his well-bound books for himself and his friends — for my guests, I know a good deal about house- keeping. At the same time, it is quite possible that, though you yourself may be quite a yomig married lady, yet hav- ing had the inestimable advantage of thorough training by some experienced parent or relative, you know quite as much about domestic economy as I do. Still, I will briefly tell you what, in my opinion, will be of some service to you in the con- duct of your kitchen.

AI-modernized reading of the original text

My final object in putting forth a work to which I have devoted many years of hard study and labour has been to make " The Thorough Good Cook " adaptable to very moderate as well as to well-lined pockets. It does not profess to be a manual of cookery for the working classes ; because I am well aware that a working man's wife, whose allowance for housekeeping would not exceed fifteen shillings to a pound a week, could not afford to purchase all the ingredients prescribed m many of my least expensive recipes. This book is meant, first for that middle class of which I am myself a member, and next for the upper classes among whom I have mingled, and who, even to the very grandest of them, I have long been convinced, very often become wearied to the point of disgust by the monotony of the bills of fare provided for them by able and experienced chefs, who, for all their ability and experience, are contmually travelling in a circle, instead of striking out now and again at a tangent by borrowing dishes from alien kitchens. Over and over again have I been asked by ladies Avho have had French cooks in their employment to tell them of some novel sauce, some unhackneyed entree, some seldom-heardof salad or sweet or savoury or hors-d'ceuvre, the recipes of which they might communicate to their cooks, so that something like variety might be imparted to their luncheons or their dinners. The help which I have been able to give to a few I now extend to all; and I shall not, I hope, be accused of vanity when I say that such information as will be found in "The Thorough Good Cook" covers a rather wide range of culinary items. " I have seen the manners of my time and I have written this book," said, in his preface, the author of " La Nouvelle Heloise." I, for my part, have seen and essayed the cookery of two generations all over the globe — I have a retentive memory : and that is why I have written "The Thorough Good Cook." G. A. S. PBEPACE.— II. To the Lady of the House- Dear Madam, I have explained — I hope without objectionable iteration — in the Preface addressed to the General Reader the objects which I have mainly endeavoured to accomphsh in this book. It remams for me respectfully and sympathetically to submit to you a few hints and suggestions which I think will be serviceable to you in establishing in your household that permanent boon and joy — a well-appointed kitchen. It would be altogether foreign to my purpose, and impertinent besides, were I to give you any lectures upon the necessity of economy, the kinds of tradesmen with whom you should or should not deal, and the best way of managing your servants. I have kept house myself ever since the year 1858, and I should say that, having always maintained a good table, not only for my wife and myself, but — as Grollier kept his well-bound books for himself and his friends — for my guests, I know a good deal about housekeeping. At the same time, it is quite possible that, though you yourself may be quite a young married lady, yet having had the inestimable advantage of thorough training by some experienced parent or relative, you know quite as much about domestic economy as I do. Still, I will briefly tell you what, in my opinion, will be of some service to you in the conduct of your kitchen.

The thorough good cook