It is not, in fact, cookery books that we need half so much as cooks really trained to a knowledge of their duties.

Without wishing in the slightest degree to disparage the skill and labour of breadmakers by trade, truth compels us to assert our conviction of the superior wholesomeness of bread made in our own homes.

It is not, in fact, cookery books that we need half so much as cooks really trained to a knowledge of their duties.

Vegetables when not sufficiently cooked are know to be so exceedingly unwholesome and indigestible, that the custom of serving them 'crisp' should be altogether disregarded when health is considered of more importance than fashion.

The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made....they prove that both skill and taste have been exerted in its arrangements. When coarsely or carelessly prepared....they greatly discredit the cook.

It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.