Preface (3 of 4)

... making green-pea soup! The use of sorrel in this case would tend to produce pea soup both yellow and sour, but certainly neither green nor sweet, two characteristics indispensable to the production of good green-pea soup; but let these specimens of the style of cookery contained in this book suffice to show that the professional gentleman, who we are assured in the Preface presided over the last revision of "Modern Domestic Cookery" has not succeeded in establishing his claims to be considered a professed cook.

Such luminous information as this is to be met with throughout the pages of all similar works on Cookery, which have evidently not been written by cooks, or by persons in any degree qualified to write on the subject.

In the composition of this Work, I have been constantly stimulated by a desire to produce an accurate Guide to the Study of Cookery in all its branches, embracing correct and practical methods for preserving Meats, Vegetables, Fruits, &c.—the curing of Hams and Bacon—and the preparation of good and wholesome Pickles.

This Work contains also the Art of Confectionary in all its particulars; the most recent improvements in the preparation of Jams and Jellies, Compotes, Dessert Cakes and Bon-bons, Water and Cream Ices, Summer Drinks, &c. It contains also copious Recipes for making Wine and other kinds of Cups ; a variety of Salads and Appetisers, American Drinks and Granitos, which will be found of material use to Butlers, by enabling them to perform certain portions ...