Modern Cookery in All Its Branches

<p>Designing it as a manual of American housewifery she has avoided the insertion of any dishes whose ingredients cannot be procured on our side of the Atlantic and which require for their preparation utensils that are rarely found except in Europe. Also she has omitted every thing which may not by the generality of tastes be considered good of its kind and well worth the trouble and cost of preparing.</p><p> </p><p>The author has spared no pains in collecting and arranging perhaps the greatest number of practical and original receipts that have ever appeared in a similar work; flattering herself that she has rendered them so explicit as to be easily understood and followed even by inexperienced cooks.</p><p> </p><p>The directions are given as minutely as if each receipt was to stand alone by itself all references to others being avoided; except in some few instances to the one immediately preceding; it being a just cause of complaint that in some of the late cookery books the reader before finishing the article is desired to search out pages and numbers in remote parts of the volume. </p>