in the hotels of the great European cities, though it may be based
on French traditions, is not the genuine thing, but a bastard,
cosmopolitan growth, the same everywhere, and generally vapid and
uninteresting. French cookery of the grand school suffers by being
associated with such commonplace achievements. It is noted in the
following pages how rarely English people on their travels
penetrate where true Italian cookery may be tasted, wherefore it
has seemed worth while to place within the reach of English
housewives some Italian recipes which are especially fitted for the
presentation of English fare to English palates under a different
and not unappetising guise. Most of them will be found simple and
inexpensive, and special care has been taken to include those
recipes which enable the less esteemed portions of meat and the
cheaper vegetables and fish to be treated more elaborately than
they have hitherto been treated by English cooks.

The author wishes to tender her acknowledgments to her husband for
certain suggestions and emendations made in the revision of the
introduction, and for his courage in dining, "greatly daring," off
many of the dishes. He still lives and thrives. Also to Mrs.
Mitchell, her cook, for the interest and enthusiasm she has shown
in the work, for her valuable advice, and for the care taken in
testing the recipes.



Contents