Preface to the First Edition.
described herein will not be satisfied until she has gained a deeper insight into the conditions necessary for success in the pursuit of these as well as other fascinating branches of the culinary art.
Care has been exercised to meet the actual needs of those who wish to cultivate a taste for light, wholesome dishes, or to cater to the vagaries of the most capricious appetites.
There is nothing new under the sun, so no claim is made to absolute originality in contents. In this and all similar works, the matter of necessity must consist, in the main, of old material in a new dress.
Though the introduction to Part III. was originally written for this book, the substance of it was published in the December-January (1898-99) issue of the Boston Cooking-School Magazine. From time to time, also, a few of the recipes, with minor changes, have appeared in that journal.
Illustrations by means of half-tones produced from photographs of actual dishes were first brought out, we think, by The Century Company; in this line, however, both in the number and in the variety of the dishes prepared, the author may justly claim to have done more than any other has yet essayed. The illustrations on these pages were prepared expressly for this work, and the dishes and the photographs of the same were executed under our own hand and efe. That results pleasing to the eye and acceptable to the taste await those who try the confections described in this book is. the sincere wish of the author.
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