PREFACE TO NEW EDITION. IN the first part of this book I endeavored to help inexperienced housekeepers in the difficulties they find in using even the best recipes without some knowledge of cooking. In response, however, to a general demand for more recipes in Culture and Cooking, I have prepared a second part to be used in conjunction with it. In this addition, I have tried, not so much to give a great many recipes, as to give the best I know of each kind, all tested by myself, and to give them so minutely that they will be easily practiced. Where there are many ways of cooking one thing I have given two recipes, the finest I know, and one more simple. I have tried to avoid repeating in this second part of the book, the information contained in the first, except in the one or two instances where I have thought repetition of a rule may have the effect of successive blows of the hammer on a nail drive it home. THIS is not a cookery book. It makes no attempt to replace a good one it is rather an effort to fill up the gap between you and your household oracle, whether she be one of those exasperating old friends who mad- dened our mother with their vagueness, or the newer and better lights of our own generation, the latest and best of all being a lady as well known for her novels as for her works on domestic economy one more proof, if proof were needed, of the truth I endeavor to set forth if somewhat tediously forgive me in this little book that cooking and cultivation are by no means antagonis- tic. Who does not remember with affectionate admiration Charlotte Bronte taking the eyes out of the pota- toes stealthily, for fear of hurting the feelings of her purblind old servant or Margaret Fuller shelling peas The chief difficulty, I fancy, with women trying recipes is, that they fail and know not why they fail, and so become discouraged, and this is where I hope to step in. But although this is not a cookery book, insomuch as it does not deal chiefly with recipes, I shall yet give a few but only when they are, or I believe them to be, better than those in general use, or good things little known, or supposed to belong to the domain of a French chef, of which I have introduced a good many. Should I succeed in making things that were obscure before clear to a few women, I shall be as proud as was Mme. de Genlis when she boasts in her Memoirs that she has taught six new dishes to a German housewife. Six new dishes When Brillat-Sava- rin says He who has invented one new dish has done more for the pleasure of mankind than he who has discovered a star. CONTENTS. PART I. CHAPTER I. PAGE PRELIMINARY REMARKS 1 CHAPTER II. ON BREAD. Sponge for bread. One cause of failure. Why home-made bread often has a hard crust. On baking. Ovens. More reasons why bread may fail to be good. Light foils. Rusks. Kreuznach horns. Kringles. Brioche Paris Jockey Club recipe. Soufflee bread. A novelty CHAPTER III. PASTRY. Why you fail in making good puff paste. How to succeed. How to handle it. To put fruit pies together so that the syrup does not boil out. Ornamenting fruit pies. Risso- lettes. Pastry tablets. Frangipane tartlets. Rules for ascertaining the heat of your oven 22 CHAPTER IV. WHAT TO HAVE IN YOUR STORE-ROOM. Mushroom powder recipe. Stock to keep, or glaze recipe. Uses of glaze. Glazing meats, hams, tongues, etc. Maitre dhotel butter recipe. Uses of it. Ravigotte or Montpellier butter recipe. Uses of it. Roux. Blanc recipes. Uses of both. Brown flour, its uses 28 vii 12 viii Contents CHAPTER V. LUNCHEONS. Remarks onwhat to have forluncheons. English meat pies. Windsor pie. Veal and ham pie. Chicken pie. Raised pork pie...