assisted by some of the most famous chefs and teachers of the art that the world contains.
Prices.—The cost of the recipes and the prices of articles mentioned in this book have been most carefully, minutely, and diligently averaged from lists compiled from the most reliable authorities all over the kingdom. The task of estimating these prices has been among the most difficult and perplexing problems encountered in revising this work. Some provisions fluctuate greatly in price from day to day, whilst a very great difference indeed exists between the cost of purchases made in town or country, for cash or for credit, by mistress or by maid, selected personally or as allotted to you to suit the convenience of a tradesman. After a most minute consideration of the factors involved, we believe the costs given in our recipes should hardly ever be exceeded; whilst the housewife who gives the trouble needed to buy in the most advantageous manner, will often be able to effect a very considerable saving on the prices quoted.
Trussing.—This, a frequent difficulty in small households, has been carefully explained and illustrated by numerous photographs, showing the methods of the best professionals.
Carving.—Our ancestors held a practical knowledge of this art indispensable to the education of every gentleman. We moderns also realize how much a really good carver can do towards diminishing waste, distributing choice portions equally, and maintaining the sightly appearance of a joint. The art has been thoroughly dealt with and very fully illustrated by a unique series of photographs of the methods of the best professional carvers.
Serviettes.—The most recent and popular designs are illustrated, and diagrams given showing clearly how every fold is made in producing these patterns.
Colonial and Foreign Cookery.—This section has been enormously increased. Australian, American, Canadian, South African, German, Italian, and all foreign cookeries, have been comprehensively dealt with, so that Britons living under other skies may learn how to combine the dishes of their adopted country with those of the Motherland. We at home may also gain variety in our own menus, and learn how to give a complimentary and characteristic repast when welcoming guests from abroad.