with the theory and practice of cookery, as well as be perfectly
conversant with all the other arts of making and keeping a comfortable
home.

In this book I have attempted to give, under the chapters devoted to
cookery, an intelligible arrangement to every recipe, a list of the
_ingredients_, a plain statement of the _mode_ of preparing each dish,
and a careful estimate of its _cost_, the _number of people_ for whom it
is _sufficient_, and the time when it is _seasonable_. For the matter of
the recipes, I am indebted, in some measure, to many correspondents of
the "Englishwoman's Domestic Magazine," who have obligingly placed at my
disposal their formulas for many original preparations. A large private
circle has also rendered me considerable service. A diligent study of
the works of the best modern writers on cookery was also necessary to
the faithful fulfilment of my task. Friends in England, Scotland,
Ireland, France, and Germany, have also very materially aided me. I have
paid great attention to those recipes which come under the head of "COLD
MEAT COOKERY." But in the department belonging to the Cook I have
striven, too, to make my work something more than a Cookery Book, and
have, therefore, on the best authority that I could obtain, given an
account of the natural history of the animals and vegetables which we
use as food. I have followed the animal from his birth to his appearance
on the table; have described the manner of feeding him, and of slaying
him, the position of his various joints, and, after giving the recipes,
have described the modes of carving Meat, Poultry, and Game. Skilful
artists have designed the numerous drawings which appear in this work,
and which illustrate, better than any description, many important and
interesting items. The coloured plates are a novelty not without value.

Besides the great portion of the book which has especial reference to