THE object of this volume is to present to the public a number of
attractive receipts in a form so clear and concise as to render their
execution practicable and comparatively easy. This is a need which we
believe has long been felt; those books of value on the subject of
cookery hitherto published generally having been written in French,
and those which have appeared in English, while perhaps containing
something of merit, usually so abound in the use of technical terms
as to harass and puzzle the inexperienced.