MISS PARLOA'S

NEW COOK BOOK,

A GUIDE TO MARKETING ANDCOOKING.

BY MARIA PARLOA,

PRINCIPAL OF THE SCHOOL OF COOKING INBOSTON

ILLUSTRATED.

PREFACE.

When the author wrote the Appledore Cook Book, nine years ago, shehad seen so many failures and so much consequent mortification anddissatisfaction as to determine her to give those minute directionswhich were so often wanting in cook-books, and without which success inpreparing dishes was for many a person unattainable. It seemed thenunwise to leave much to the cook's judgment; and experience in lecturingand in teaching in her school since that time has satisfied the authorthat what was given in her first literary work was what was needed. Inthis book an endeavor has been made to again supply what is desired: tohave the directions and descriptions clear, complete and concise.Especially has this been the case in the chapter on Marketing. Much moreof interest might have been written, but the hope which led to brevitywas that the few pages devoted to remarks on that important householdduty, and which contain about all that the average cook or housekeepercares and needs to know, will be carefully read. It is believed thatthere is much in them of considerable value to those whose knowledge ofmeats, fish and vegetables is not extensive; much that would help to anintelligent selection of the best provisions.

Of the hundreds of recipes in the volume only a few were notprepared especially for it, and nearly all of these were taken by theauthor from her other books. Many in the chapters on Preserving andPickling were contributed by Mrs. E. C. Daniell of Dedham, Mass., whoseunderstanding of the lines of cookery mentioned is thorough. While eachsubject has received the attention it seemed to deserve, Soups, Salads,Entrées and Dessert have been treated at unusual length, becausewith a good acquaintance with the first three, one can set a table morehealthfully, economically and elegantly than with meats or fish servedin the common ways; and the light desserts could well take the place ofthe pies and heavy puddings of which many people are so fond. Manyladies will not undertake the making of a dish that requires hours forcooking, and often for the poor reason only that they do not so read arecipe as to see that the work will not be hard. If they would butforget cake and pastry long enough to learn something of food that ismore satisfying!

After much consideration it was decided to be right to callparticular attention in different parts of the book to certainmanufactured articles. Lest her motive should be misconstrued, or unfaircriticisms be made, the author would state that there is not a word ofpraise which is not merited, and that every line of commendation appearsutterly without the solicitation, suggestion or knowledge ofanybody likely to receive pecuniary benefit therefrom.

NOTE.

The following is a table of measures and weights which will be founduseful in connection with the recipes: