The receipts we have given are capable of being varied and modified by
an intelligent pains-taking cook, to suit the tastes of her employers.

Where _one_ receipt has been thought sufficient to convey the
necessary instruction for several dishes, &c., &c., it has not been
repeated for each respectively, which plan will tend to facilitate her
task.

We might, had we been inclined, have increased our collection
considerably by so doing, but have decided, from our own experience,
that it is preferable to give a limited number clearly and fully
explained, as these will always serve as guides and models for others
of the same kind.

The cook must remember it is not enough to have ascertained the
ingredients and quantities requisite, but great care and attention
must be paid to the manner of mixing them, and in watching their
progress when mixed and submitted to the fire.

The management of the oven and the fire deserve attention, and cannot
be regulated properly without practice and observation.

The art of seasoning is difficult and important.

Great judgment is required in blending the different spices or other
condiments, so that a fine flavour is produced without the undue
preponderance of either.

It is only in coarse cooking that the flavour of onions, pepper,
garlic, nutmeg, and eschalot is permitted to prevail. As a general