Transcriber's Note:
Every effort has been made to replicate this text as faithfully aspossible, including inconsistencies in spelling and hyphenation;changes (corrections of spelling and punctuation) made to theoriginal text are marked like this.The original text appears when hovering the cursor over the marked text.
Although some of its entries are not in alphabetical order,no attempt has been made to reorder the index.
Crown 8vo, 2/6 net
A GUIDE
TO
MODERN COOKERY
BY THE SAME AUTHOR
Fourth Edition
Crown 8vo, 2/6 net
366 MENUS and
1200 RECIPES
Of the Baron Brisse
In FRENCH and ENGLISH
Translated by
Mrs. Matthew Clark
Ninth Edition
Fcap. 8vo, 2/6 net
LEAVES FROM
OUR TUSCAN KITCHEN
OR
HOW TO COOK
VEGETABLES
By Janet Ross
With Photogravure Frontispiece
Third Edition
THE
SKILFUL COOK
A PRACTICAL MANUAL
OF
MODERN EXPERIENCE
BY
MARY HARRISON
FIRST CLASS DIPLÔMÉE, SOUTH KENSINGTON
LECTURER ON HYGIENE, DOMESTIC ECONOMY
AND COOKERY
EIGHTH EDITION
1905
LONDON
J. M. DENT & CO.
29 & 30, BEDFORD STREET, W.C.
All rights reserved
TO
HER ROYAL HIGHNESS
THE PRINCESS CHRISTIAN
WHOSE INTEREST IN EVERY GOOD AND USEFUL WORK
HAS SO JUSTLY ENDEARED HER TO ALL
CLASSES OF THIS NATION
THIS WORK
IS
BY HER GRACIOUS PERMISSION
Most Respectfully Dedicated
BY HER
HUMBLE AND OBEDIENT SERVANT
MARY HARRISON
CONTENTS.
| PAGE | |
| Introduction | 1 |
| Hints to Young Housekeepers | 6 |
| Food and Diet | 8 |
| The Table | 13 |
| How to Cook | 15 |